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Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 95.00 to 100.00 sum of isomers
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| Additional Assay Information: | sum of o,m,p isomers |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.01900 to 1.02900 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 8.479 to 8.562
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| Refractive Index: | 1.54000 @ 20.00 °C.
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| Boiling Point: | 198.00 to 201.00 °C. @ 760.00 mm Hg
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| Acid Value: | 5.00 max. KOH/g
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| Vapor Pressure: | 0.335000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 176.00 °F. TCC ( 80.00 °C. )
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| logP (o/w): | 2.260 (est) |
| Soluble in: |
| | alcohol | | | water, 1183 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
| Similar Items:note |
| meta-tolualdehyde |
| ortho-tolualdehyde |
| para-tolualdehyde |
Organoleptic Properties:
| Odor Type: fruity |
| sweet cherry chemical coumarinic powdery |
| Odor Description:at 1.00 % in dipropylene glycol. sweet cherry chemical coumarin powdery |
| sweet cherry chemical powdery coumarinic |
Odor Description:Sweet, cherry and chemical with a powdery coumarin like nuance
Mosciano, Gerard P&F 16, No. 1, 31, (1991) |
| Flavor Type: fruity |
| cherry coumarinic almond sweet powdery hay vanilla |
Taste Description: at 15.00 ppm. Cherry pit, coumarin, almond, sweet, with a slight powdery hay and vanilla like nuance
Mosciano, Gerard P&F 16, No. 1, 31, (1991) |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Human Experience: |
| 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity: |
oral-rat LD50 2250 mg/kg
(Moreno, 1973w)
oral-rat LD50 2250 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 885, 1976.
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| IFRA Critical Effect: | | Dermal sensitization |
| | View the IFRA Standard |
| View IFRA Standards Library for complete information. |
| Please review Amendment 49 IFRA documentation for complete information. |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%): |
| Category 1: Products applied to the lips |
| 0.085 % |
| Category 2: Products applied to the axillae |
| 0.025 % |
| Category 3: Products applied to the face/body using fingertips |
| 0.51 % |
| Category 4: Products related to fine fragrance |
| 0.47 % |
| | Category 5: Products applied to the face and body using the hands (palms), primarily leave-on |
| Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on |
| 0.12 % |
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on |
| 0.12 % |
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on |
| 0.12 % |
| Category 5D: Baby Creams, baby Oils and baby talc |
| 0.12 % |
| Category 6: Products with oral and lip exposure |
| 0.28 % |
| | Category 7: Products applied to the hair with some hand contact |
| Category 7A: Rinse-off products applied to the hair with some hand contact |
| 0.96 % |
| Category 7B: Leave-on products applied to the hair with some hand contact |
| 0.96 % |
| Category 8: Products with significant anogenital exposure |
| 0.050 % |
| Category 9: Products with body and hand exposure, primarily rinse off |
| 0.92 % |
| | Category 10: Household care products with mostly hand contact |
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) |
| 3.30 % |
| Category 10B: Household aerosol/spray products |
| 3.30 % |
| | Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate |
| Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure |
| 1.80 % |
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure |
| 1.80 % |
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin |
| No Restriction |
| | Notes: |
| IFRA FLAVOR REQUIREMENTS: |
Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards. |
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 230.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1100.00 (μg/capita/day) |
| Structure Class: | I |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 3 |
| Click here to view publication 3 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 28.00000 |
| beverages(nonalcoholic): | - | 11.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | 430.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 16.00000 |
| fruit ices: | - | 16.00000 |
| gelatins / puddings: | - | 8.30000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 25.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | 100.00000 |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf
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Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
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Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
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Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf
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Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
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| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):1334-78-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| Chemidplus:0001334787 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | cresyl aldehyde (mixed 2,3,4) | | | methyl benzaldehyde (mixed 2,3,4) | | | tolualdehyde isomers | | | tolualdehydes | | | toluene carboxaldehyde (mixed 2,3,4) | | | toluic aldehyde (mixed 2,3,4) | | | tolyl aldehyde (mixed 2,3,4) |
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3D/inchi
