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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: | 92.00 to 100.00 sum of isomers
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.92300 to 0.93000 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.680 to 7.739
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| Refractive Index: | 1.49600 to 1.50200 @ 20.00 °C.
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| Boiling Point: | 107.00 °C. @ 3.00 mm Hg
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| Boiling Point: | 80.00 °C. @ 4.00 mm Hg
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| Vapor Pressure: | 0.000431 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 200.00 °F. TCC ( 93.33 °C. )
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| logP (o/w): | 4.059 (est) |
| Soluble in: |
| | alcohol | | | water, 16.29 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
| Similar Items:note |
| (E)-beta-ionol |
Organoleptic Properties:
| Odor Type: floral |
| Odor Strength:medium |
| Substantivity:168 hour(s) at 100.00 % |
| sweet herbal floral violet tropical balsamic woody |
Odor Description:at 100.00 %. sweet herbal floral violet tropical balsam woody
Luebke, William tgsc, (1995) |
| Odor sample from: Bedoukian Research, Inc. |
| sweet woody berry powdery floral fruity |
Odor Description:Sweet, woody, berry, powdery, floral and fruity
Mosciano, Gerard P&F 19, No. 2, 55, (1994) |
| Flavor Type: floral |
| floral violet fruity woody berry powdery |
Taste Description: at 20.00 ppm. Floral violet-like, fruity, woody, berry with powdery nuances
Mosciano, Gerard P&F 19, No. 2, 55, (1994) |
| Odor and/or flavor descriptions from others (if found). |
| Bedoukian Research |
| beta-IONOL ≥94.0%, Kosher |
Odor Description:Herbaceous, floral, balsamic
Used in licorice, tobacco, woody blends. Compatible with rose and lavender. |
Taste Description:woody berry
Used for pitty note in stone fruits. Also adds body to blueberry, strawberry and pineapple flavors. |
Cosmetic Information:
Suppliers:
| Bedoukian Research |
| beta-IONOL
≥94.0%, Kosher Odor: Herbaceous, floral, balsamic Use: Used in licorice, tobacco, woody blends. Compatible with rose and lavender. Flavor: woody berry Used for pitty note in stone fruits. Also adds body to blueberry, strawberry and pineapple flavors. |
| BOC Sciences |
| For experimental / research use only. |
| beta-IONOL 94.0%
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| Lluch Essence |
| BETA-IONOL 94%
Odor: BALSAMIC, FLORAL, HERBACEOUS |
| Penta International |
| IONOL, BETA
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| Santa Cruz Biotechnology |
| For experimental / research use only. |
| β-Ionol
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| Sigma-Aldrich |
| For experimental / research use only. |
| β-Ionol technical, ≥90% (GC)
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Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 22 - Harmful if swallowed.
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 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37 - Wear suitable protective clothing and gloves.
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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 |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-rat LDLo 5000 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 361, 1988.
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| Dermal Toxicity: |
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 361, 1988.
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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 |
| Recommendation for beta-ionol usage levels up to: | | | 8.0000 % in the fragrance concentrate.
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| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.73 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (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: 12 |
| Click here to view publication 12 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 3.00000 |
| beverages(nonalcoholic): | - | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | 5.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | 2.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 1.50000 |
| fruit ices: | - | 1.50000 |
| gelatins / puddings: | - | 2.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 4.00000 |
| imitation dairy: | - | 1.50000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | 2.00000 |
| meat products: | - | - |
| milk products: | - | 1.50000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | 2.50000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
| |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| | average usage mg/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 1.00000 | 5.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 8.00000 | 50.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 2.00000 | 10.00000 |
| Processed fruit (04.1): | 1.00000 | 5.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 1.00000 | 5.00000 |
| Confectionery (05.0): | 5.00000 | 20.00000 |
| Chewing gum (05.3): | 20.00000 | 100.00000 |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 1.00000 | 5.00000 |
| Bakery wares (07.0): | 5.00000 | 20.00000 |
| Meat and meat products, including poultry and game (08.0): | 1.00000 | 5.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 1.00000 | 5.00000 |
| Eggs and egg products (10.0): | 1.00000 | 5.00000 |
| Sweeteners, including honey (11.0): | 1.00000 | 5.00000 |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 20.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 1.00000 | 5.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 5.00000 |
| Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 1.00000 | 5.00000 |
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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Flavouring Group Evaluation 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 9, Revision 5 (FGE.09Rev5): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 87, Revision 2 (FGE.87Rev2): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47Rev1 (2008)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
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):22029-76-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5373729 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 4-(2,6,6-trimethyl-1-cyclohexenyl)but-3-en-2-ol |
| Chemidplus:0022029761 |
| RTECS:EM9630000 for cas# 22029-76-1 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 3- | buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)- | | 2- | hydroxy-beta-ionone | | b- | ionol | | | ionol, beta | | 4-(2,6,6- | trimethyl-1-cyclohexen-1-yl)-3-buten-2-ol | | 4-2,6,6- | trimethyl-1-cyclohexenyl-3-buten-2-ol | | 4-(2,6,6- | trimethyl-1-cyclohexenyl)-3-butene-2-ol | | 4-(2,2,6- | trimethyl-1-cyclohexenyl)but-3-en-2-ol | | 4-(2,6,6- | trimethyl-1-cyclohexenyl)but-3-en-2-ol | | 4-(2,6,6- | trimethylcyclohex-1-en-1-yl)but-3-en-2-ol |
Articles:
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3D/inchi
