coriander heptenol
6-methylhept-5-en-2-ol

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  CJ Latta & Associates, LLC

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  Vigon International

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  501012 Methyl Heptenol

Name: 6-methylhept-5-en-2-ol CAS Number: 1569-60-4 3D/inchi Other(deleted CASRN): 4630-06-2 ECHA EINECS - REACH Pre-Reg: 216-377-1 FDA UNII: 33321H09GI Nikkaji Web: J44.141D Beilstein Number: 1720072 MDL: MFCD00004561 CoE Number: 10264 XlogP3-AA: 2.30 (est) Molecular Weight: 128.21472000 Formula: C8 H16 O BioActivity Summary: listing NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: Racemate. Category:flavor and fragrance agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search DG SANTE Food Flavourings: 02.124 6-methylhept-5-en-2-ol FEMA Number: 4884 6-methylhept-5-en-2-ol FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 1569-60-4 ; 6-METHYL-5-HEPTEN-2-OL FDA Regulation: FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Subpart F--Flavoring Agents and Related Substances Sec. 172.515 Synthetic flavoring substances and adjuvants.   Physical Properties: Appearance: colorless clear liquid (est) Assay: 95.00 to 100.00 Additional Assay Information: Racemate. Food Chemicals Codex Listed: No Specific Gravity: 0.84800 to 0.85400 @ 25.00 °C. Pounds per Gallon - (est).: 7.056 to 7.106 Refractive Index: 1.44700 to 1.45300 @ 20.00 °C. Boiling Point: 78.00 °C. @ 14.00 mm Hg Boiling Point: 178.00 to 179.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.362000 mmHg @ 25.00 °C. (est) Flash Point: 154.00 °F. TCC ( 67.78 °C. ) logP (o/w): 2.570 Soluble in:   alcohol   water, slightly   water, 1919 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: green sweet oily green coriander Odor Description:at 1.00 % in dipropylene glycol. sweet oily green coriander Odor and/or flavor descriptions from others (if found).   Cosmetic Information: CosIng: cosmetic data Cosmetic Uses: perfuming agents   Suppliers: CJ Latta & Associates METHYL HEPTENOL Endeavour Specialty Chemicals 6-Methyl-5-hepten-2-ol Speciality Chemical Product Groups Frinton Laboratories For experimental / research use only. 6-Methyl-5-hepten-2-ol Nagar Haveli Perfumes & Aromatics Coriander Heptenol Natural Odor: Sweet oily green coriander Natural Advantage Methyl-5-hepten-2-ol, 6- Nat Flavor: cheesy, citrus, creamy, dairy, earthy, grapefruit, waxy Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries Riverside Aromatics 6-METHYL-5-HEPTEN-2-OL, NATURAL Robinson Brothers 6-Methyl-5-hepten-2-ol https://www.robinsonbrothers.uk/chemistry-competences Santa Cruz Biotechnology For experimental / research use only. 6-Methyl-5-hepten-2-ol Sigma-Aldrich 6-Methyl-5-hepten-2-ol, ≥99%, FG sds Certified Food Grade Products Sigma-Aldrich 6-Methyl-5-hepten-2-ol, natural, ≥95%, FG sds Odor: coriander; green; sweet Tianjin Danjun International 6-Methyl-5-hepten-2-ol Vigon International Methyl Heptenol Odor: LIGHT, GREEN ODOR WITH CITRUS PEEL NOTE   Safety Information: Preferred SDS: View European information : Most important hazard(s): Xn - Harmful. R 40 - Possible risks of irreversable effects. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavor and fragrance agents RIFM Fragrance Material Safety Assessment: Search IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice Recommendation for coriander heptenol usage levels up to:   1.0000 % in the fragrance concentrate.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0061 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day) Threshold of Concern: 1800 (μg/person/day) Structure Class: I Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 29 Click here to view publication 29   average usual ppm average maximum ppm baked goods: 10.00000 50.00000 beverages(nonalcoholic): 5.00000 25.00000 beverages(alcoholic): 10.00000 50.00000 breakfast cereal: 5.00000 25.00000 cheese: 7.00000 35.00000 chewing gum: - - condiments / relishes: 5.00000 25.00000 confectionery froastings: 10.00000 50.00000 egg products: - - fats / oils: 5.00000 25.00000 fish products: 2.00000 10.00000 frozen dairy: - - fruit ices: 10.00000 50.00000 gelatins / puddings: - - granulated sugar: - - gravies: 5.00000 25.00000 hard candy: - - imitation dairy: 7.00000 35.00000 instant coffee / tea: 5.00000 25.00000 jams / jellies: 20.00000 100.00000 meat products: 2.00000 10.00000 milk products: 7.00000 35.00000 nut products: - - other grains: 5.00000 25.00000 poultry: 2.00000 10.00000 processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 5.00000 25.00000 snack foods: 10.00000 50.00000 soft candy: - - soups: 5.00000 25.00000 sugar substitutes: - - sweet sauces: 5.00000 25.00000   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 7.00000 35.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.00000 25.00000 Edible ices, including sherbet and sorbet (03.0): 10.00000 50.00000 Processed fruit (04.1): 7.00000 35.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 10.00000 50.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.00000 25.00000 Bakery wares (07.0): 10.00000 50.00000 Meat and meat products, including poultry and game (08.0): 2.00000 10.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.00000 10.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.00000 25.00000 Foodstuffs intended for particular nutritional uses (13.0): 10.00000 50.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.00000 25.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.00000 50.00000 Ready-to-eat savouries (15.0): 20.00000 100.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.00000 25.00000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf Flavouring Group Evaluation 63 (FGE.63): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th meeting) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission View page or View pdf Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf Flavouring Group Evaluation 7, Revision 3 (FGE.07Rev3): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):1569-60-4 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :20745 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 6-methylhept-5-en-2-ol Chemidplus:0001569604   References: Leffingwell: Chirality or Article   6-methylhept-5-en-2-ol NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 1569-60-4 Pubchem (cid): 20745 Pubchem (sid): 135020860 Pherobase: View   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View CHEBI: View KEGG (GenomeNet): C07288 HMDB (The Human Metabolome Database): Search FooDB: FDB008218 Typical G.C. VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor aldehydic muguet undecadienal FR balsamic cinnamyl formate FL/FR citrus citral dimethyl acetal FL/FR (E)-4- decenal FL/FR grapefruit pentanol FR valencene FL/FR coconut delta- heptalactone FL/FR earthy 1- octen-3-ol FL/FR octyl phenyl acetate FL/FR fatty 2- decenal FL/FR (E)-2- decenal FL/FR floral amyl benzoate FL/FR anisyl propanal / methyl anthranilate schiff's base FR bois de rose oil brazil FL/FR alpha- butyl cinnamaldehyde FL/FR citronellyl acetate FL/FR citronellyl propionate FL/FR coranol (Firmenich) FR cumin carbinol FR cuminyl acetaldehyde FL/FR dihydrolinalool FL/FR dimethyl benzyl carbinol FL/FR dimethyl benzyl carbinyl butyrate FL/FR 6,8- dimethyl-2-nonanol FR 3,6- dimethyl-3-octanol FL/FR ethyl 2-benzyl butyrate FL/FR ethyl linalool FR ethyl linalyl acetal FR ethyl linalyl acetate FR ethyl linalyl ether FL/FR farnesyl acetate FL/FR floral butanal FR gardenia absolute FR gardenia pentyl acetate FR geranium oil bourbon FL/FR geranyl acetone FL/FR geranyl isobutyrate FL/FR herbal pyran FR (Z)-3- hexen-1-yl salicylate FL/FR alpha- hexyl cinnamaldehyde FL/FR hydroxycitronellal diethyl acetal FL/FR jasmin cyclopentanol FR jasmopyrane (Givaudan) FR jonquil absolute FR linalool FL/FR dextro- linalool FL/FR laevo- linalool FL/FR linalool oxide FL/FR linalyl anthranilate FL/FR (Z)- methyl epi-jasmonate FL/FR methyl jasmonate FL/FR mimosa absolute france FL/FR neroli oil bigarde FL/FR nerolidol FL/FR ocean propanal / methyl anthranilate schiff's base FR orange leaf absolute FL/FR papaya isobutyrate FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR 2- phenyl propionaldehyde ethylene glycol acetal FR rose butanoate FL/FR styralyl formate FL/FR sweet pea absolute FR terpinyl isobutyrate FL/FR tetrahydrolinalool FL/FR verdyl acetate FR fruity benzyl methyl ether FL/FR butyl 2-decenoate FL/FR iso butyl octanoate FL/FR dimethyl succinate FL/FR ethyl methyl-para-tolyl glycidate FL/FR nerolidyl isobutyrate FR octyl butyrate FL/FR peach pivalate FR iso propyl 2-methyl butyrate FL/FR green iso amyl 3-(2-furan) propionate FL/FR bark carbaldehyde FR iso butyl benzyl carbinol FL/FR chrysanthemum oxide FL/FR decanal propylene glycol acetal FL/FR earthy acetal FL/FR 1- hepten-3-ol FL/FR (Z)-4- heptenal diethyl acetal FL/FR (Z)-3- hexen-1-yl pyruvate FL/FR hexyl tiglate FL/FR hyacinth absolute FL/FR ivy carbaldehyde / methyl anthranilate schiff's base FR ivy dioxolane FR 2-(2- methyl allyl oxy) heptane FR methyl cyclocitrone (IFF) FR para- methyl hydratropaldehyde FL/FR methyl octine carbonate FL/FR 6- methyl-3-hepten-2-one FL/FR 4- methyl-4-phenyl pentanone FR octanal dimethyl acetal FL/FR octyl oxyacetaldehyde FR olive oil absolute FL/FR phenyl acetaldehyde FL/FR privet dioxane FR violet decenol FR violet leaf absolute FL/FR herbal alpha- amyl cinnamyl formate FL/FR clary sage absolute FL/FR (E)-6- methyl-3-hepten-2-one FL/FR laevo- perillaldehyde FL/FR marine marine hexane FR melon melon heptenal FL/FR spicy cubeb oil FL/FR waxy 3- decanone FL/FR heptyl octanoate FL/FR octyl isobutyrate FL/FR woody louro brasileiro wood oil FR sabinene FL/FR For Flavor No flavor group found for these amyl benzoate FL/FR alpha- amyl cinnamyl formate FL/FR iso butyl octanoate FL/FR decanal propylene glycol acetal FL/FR 3- decanone FL/FR earthy acetal FL/FR ethyl 2-benzyl butyrate FL/FR ethyl linalyl ether FL/FR hyacinth absolute FL/FR dextro- linalool FL/FR (E)-6- methyl-3-hepten-2-one FL/FR 6- methyl-3-hepten-2-one FL/FR octyl phenyl acetate FL/FR styralyl formate FL/FR terpinyl isobutyrate FL/FR tiglyl alcohol FL iso amyl 3-(2-furan) propionate FL/FR alpha- butyl cinnamaldehyde FL/FR amber amber iso butyl benzyl carbinol FL/FR aromatic laevo- perillaldehyde FL/FR citrus citral dimethyl acetal FL/FR linalool FL/FR laevo- linalool FL/FR valencene FL/FR creamy octyl isobutyrate FL/FR cucumber 2- ethyl octine carbonate FL fatty 2- decenal FL/FR (E,E)-2,4- heptadienal FL floral bois de rose oil brazil FL/FR citronellyl acetate FL/FR citronellyl propionate FL/FR dihydrolinalool FL/FR dimethyl benzyl carbinyl butyrate FL/FR farnesyl acetate FL/FR geranium oil bourbon FL/FR geranyl acetone FL/FR geranyl isobutyrate FL/FR linalyl anthranilate FL/FR (Z)- methyl epi-jasmonate FL/FR methyl jasmonate FL/FR neroli oil bigarde FL/FR orange leaf absolute FL/FR tetrahydrolinalool FL/FR fruity benzyl methyl ether FL/FR butyl 2-decenoate FL/FR dimethyl succinate FL/FR ethyl methyl-para-tolyl glycidate FL/FR iso propyl 2-methyl butyrate FL/FR rose butanoate FL/FR green chrysanthemum oxide FL/FR cuminyl acetaldehyde FL/FR (E)-4- decenal FL/FR 1- hepten-3-ol FL/FR (Z)-4- heptenal diethyl acetal FL/FR (Z)-3- hexen-1-yl pyruvate FL/FR (Z)-3- hexen-1-yl salicylate FL/FR hexyl tiglate FL/FR linalool oxide FL/FR melon heptenal FL/FR methyl 2-undecynoate FL para- methyl hydratropaldehyde FL/FR methyl octine carbonate FL/FR nerolidol FL/FR octanal dimethyl acetal FL/FR papaya isobutyrate FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR sorbyl acetate FL violet leaf absolute FL/FR herbal clary sage absolute FL/FR 3,6- dimethyl-3-octanol FL/FR honey phenyl acetaldehyde FL/FR lactonic delta- heptalactone FL/FR medicinal dimethyl benzyl carbinol FL/FR melon hydroxycitronellal diethyl acetal FL/FR mushroom 1- octen-3-ol FL/FR oily olive oil absolute FL/FR spicy cinnamyl formate FL/FR cubeb oil FL/FR waxy (E)-2- decenal FL/FR heptyl octanoate FL/FR alpha- hexyl cinnamaldehyde FL/FR mimosa absolute france FL/FR octyl butyrate FL/FR woody sabinene FL/FR   Potential Uses: FR bergamot FR bois de rose FL/FR coriander FR floral FR green FR herbal FL/FR linaloe wood FR rose   Occurrence (nature, food, other):note   annatto - up to 0.0125 mg/kg Search Trop Picture   ceiba trischistandra Search Trop Picture   citrus fruits - up to 50 mg/kg Search PMC Picture   exospermum stipitatum Search Trop Picture   ginger rhizome Search Trop Picture   guava leaf oil cuba @ trace% Data GC Search Trop Picture   lemongrass plant Search Trop Picture   lychee fruit - up to 0.0125 mg/kg Search Trop Picture   macadamia nut - up to 0.0125 mg/kg Search Trop Picture   ochroma pyramidalis Search Trop Picture   rebutia marsoneri Search Trop Picture   tomato - up to 0.0125 mg/kg Search Trop Picture   Synonyms:   coriander heptenol   hept-5-en-2-ol, 6-methyl- 5- hepten-2-ol, 6-methyl- 6- hydroxy-2-methyl-2-heptene 6- methyl hept-5-en-2-ol   methyl heptenol 2- methyl-2-hepten-6-ol (+/-)-6- methyl-5-hepten-2-ol (±)-6- methyl-5-hepten-2-ol 6- methyl-5-hepten-2-ol DL-6- methyl-5-hepten-2-ol 6- methylhept-5-en-2-ol   sulcatol   Articles:   None found yet. Try the PubMed Search.

Notes: population aggregation pheromone in scolytid beetle gnathotricus sulcatus.