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Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow clear oily liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.93000 to 1.11000 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.739 to 9.236
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| Refractive Index: | 1.42000 to 1.60000 @ 20.00 °C.
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| Refractive Index: | 1.49500 @ 30.00 °C.
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| Optical Rotation: | +14.00 to +54.00
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| Melting Point: | 156.20 °C. @ 0.00 mm Hg
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| Boiling Point: | 150.00 to 151.00 °C. @ 36.00 mm Hg
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| Boiling Point: | 254.00 to 255.00 °C. @ 706.00 mm Hg
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| Vapor Pressure: | 0.031000 mmHg @ 25.00 °C. (est) |
| Flash Point: | > 200.00 °F. TCC ( > 93.33 °C. )
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| logP (o/w): | 6.392 (est) |
| Shelf Life: | 12.00 month(s) or longer if stored properly. |
| Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in: |
| | alcohol | | | water, 0.2525 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water | | | propylene glycol |
Organoleptic Properties:
| Odor Type: woody |
| Odor Strength:medium |
| Substantivity:24 hour(s) at 100.00 % |
| sweet woody rose medicinal fir needle |
Odor Description:at 100.00 %. sweet woody rose medical fir needle
Luebke, William tgsc, (1994) |
| Odor sample from: CA Aromatics Company Inc. |
| Flavor Type: woody |
| woody amber herbal medicinal pine ambergris |
Taste Description: woody amber herbal medicinal pine ambergris
Luebke, William tgsc, (1994) |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
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 - Wear suitable protective clothing.
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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 LD50 > 5000 mg/kg
One dose tested
(Moreno, 1977ai)
oral-rat LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 30, Pg. 67S, 1992.
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| Dermal Toxicity: |
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 30, Pg. 67S, 1992.
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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 |
| 0.27 % |
| Category 2: Products applied to the axillae |
| 0.080 % |
| Category 3: Products applied to the face/body using fingertips |
| 1.60 % |
| Category 4: Products related to fine fragrance |
| 1.50 % |
| | 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 |
| 0.38 % |
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on |
| 0.38 % |
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on |
| 0.38 % |
| Category 5D: Baby Creams, baby Oils and baby talc |
| 0.38 % |
| Category 6: Products with oral and lip exposure |
| 0.88 % |
| | Category 7: Products applied to the hair with some hand contact |
| Category 7A: Rinse-off products applied to the hair with some hand contact |
| 3.10 % |
| Category 7B: Leave-on products applied to the hair with some hand contact |
| 3.10 % |
| Category 8: Products with significant anogenital exposure |
| 0.16 % |
| Category 9: Products with body and hand exposure, primarily rinse off |
| 2.90 % |
| | Category 10: Household care products with mostly hand contact |
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) |
| 11.00 % |
| Category 10B: Household aerosol/spray products |
| 11.00 % |
| | 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 |
| 5.80 % |
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure |
| 5.80 % |
| 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): | 28.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (μg/person/day) |
| Threshold of Concern: | 1800 (μg/person/day) |
| Structure Class: | I |
| |
| 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...
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European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 25, (FGE.25)[1] - Aliphatic and aromatic hydrocarbons from chemical group 31 - 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 78 (FGE.78)[1] - Consideration of Aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25 - Scientific Opinion of the Panel on Food Additives,Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 25Rev1: Aliphatic and aromatic hydrocarbons from chemical group 31
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 78, Revision 1 (FGE.78Rev1): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25Rev2
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31
View page or View pdf
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Scientific opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):475-20-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :10137 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| (1S,3aR,4S,8aS)-decahydro-4,8,8-trimethyl-9-methylene-1,4-methanoazulene |
| Chemidplus:0000475207 |
| RTECS:PB7724500 for cas# 475-20-7 |
References:
| | (1S,3aR,4S,8aS)-decahydro-4,8,8-trimethyl-9-methylene-1,4-methanoazulene |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 475-20-7 |
| Pubchem (cid): | 10137 |
| Pubchem (sid): | 134973144 |
| Pherobase: | View |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (1S- (1alpha,3abeta, 4alpha,8abeta))- | decahydro-4,8,8-trimethyl-9-methylene-1,4-methanoazulene | | (1S,3aR,4S,8aS)- | decahydro-4,8,8-trimethyl-9-methylene-1,4-methanoazulene | | (1S,3aR,4S,8aS)-(+)- | decahydro-4,8,8-trimethyl-9-methylene-1,4-methanoazulene | | | junipen | | | junipene | | | kuromatsuen | | | kuromatsuene | | (+)- | longifolen | | (+)- | longifolene | | D- | longifolene | | dextro- | longifolene | | | longifolene distilled | | | longifolene redistilled | | | longifolene-super | | 1,4- | methanoazulene, decahydro-4,8,8-trimethyl-9-methylene-, (1S,3aR,4S,8aS)- | | (1R,2S,7S,9S)-3,3,7- | trimethyl-8-methylene tricyclo(5.4.0.02.9)undecane | | (1S,3aR,4S,8aS)-4,8,8- | trimethyl-9-methylenedecahydro-1,4-methanoazulene | | (1S,3aR,4S,8aS)-4,8,8- | trimethyl-9-methylidenedecahydro-1,4-methanoazulene |
Articles:
| PubMed:Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativa L.). |
| PubMed:Isolation of volatiles from Nigella sativa seeds using microwave-assisted extraction: effect of whole extracts on canine and murine CYP1A. |
| PubMed:[Influence of processing methods on the chemical composition of the essential oil from Aucklandia lappa]. |
| PubMed:[Sesquiterpenes and monoterpene from Aquilaria sinensis]. |
| PubMed:Pyrolytic formation of polycyclic aromatic hydrocarbons from sesquiterpenes. |
| PubMed:Distribution of primary and specialized metabolites in Nigella sativa seeds, a spice with vast traditional and historical uses. |
| PubMed:Identification of volatiles from Pinus silvestris attractive for Monochamus galloprovincialis using a SPME-GC/MS platform. |
| PubMed:[Phylogenetic diversity characteristics of soil bacteria producing nematode-attracting volatiles and identification of their active compounds]. |
| PubMed:Chemical composition of the essential oil of Croton gossypiifolius from Venezuela. |
| PubMed:Persistency assessment and aerobic biodegradation of selected cyclic sesquiterpenes present in essential oils. |
| PubMed:Phytotoxic volatiles in the roots and shoots of Artemisia tridentata as detected by headspace solid-phase microextraction and gas chromatographic-mass spectrometry analysis. |
| PubMed:Comparative analysis of essential oil components of two Pinus species from Taibai Mountain in China. |
| PubMed:Antimycobacterial terpenoids from Juniperus communis L. (Cuppressaceae). |
| PubMed:[Study on chemical constituents from essential oil of Hypericum patulum]. |
| PubMed:Does egg deposition by herbivorous pine sawflies affect transcription of sesquiterpene synthases in pine? |
| PubMed:Chemotaxis of the pinewood nematode, Bursaphelenchus xylophilus, to volatiles associated with host pine, Pinus massoniana, and its vector Monochamus alternatus. |
| PubMed:Biotransformation of terpenoids by mammals, microorganisms, and plant-cultured cells. |
| PubMed:New woody and ambery notes from cedarwood and turpentine oil. |
| PubMed:Solution conformation of longifolene and its precursor by NMR and ab initio calculations. |
| PubMed:Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades. |
| PubMed:Vegetation-derived cues for the selection of oviposition substrates by Anopheles albimanus under laboratory conditions. |
| PubMed:Trypanocidal activity of oleoresin and terpenoids isolated from Pinus oocarpa. |
| PubMed:Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process. |
| PubMed:[Allelopathic effects of Cymbopogon citratu volatile and its chemical components]. |
| PubMed:The cationic cascade route to longifolene. |
| PubMed:Changes in anatomy and terpene chemistry in roots of Douglas-fir seedlings following treatment with methyl jasmonate. |
| PubMed:Functional characterization of nine Norway Spruce TPS genes and evolution of gymnosperm terpene synthases of the TPS-d subfamily. |
| PubMed:An efficient formal synthesis of the sesquiterpenoid longifolene. |
| PubMed:[Analysis of terpineol and improvement of technology process in terpineol production]. |
| PubMed:The fungal metabolite culmorin and related compounds. |
| PubMed:Identification of lipophilic pollutants discharged from a Finnish pulp and paper mill. |
| PubMed:Lethal and sublethal effects of azulene and longifolene to Microtox(R), Ceriodaphnia dubia, Daphnia magna, and Pimephales promelas. |
| PubMed:Production of volatile sesquiterpenes by Fusarium sambucinum strains with different abilities to synthesize trichothecenes. |
| PubMed:Molecular Rearrangement of Longifolene by Arthrobacter ilicis T(2). |
| PubMed:Antimicrobial terpenes from oleoresin of ponderosa pine treePinus ponderosa: A defense mechanism against microbial invasion. |
| PubMed:Organic chemicals in the air at Whitaker's Forest/Sierra Nevada Mountains, California. |
| PubMed:[Isolation, morphological and biochemical characteristics of gram-positive bacteria metabolizing beta-caryophyllene]. |
| PubMed:Terpenoid biotransformation in mammals. IV Biotransformation of (+)-longifolene, (-)-caryophyllene, (-)-caryophyllene oxide, (-)-cyclocolorenone, (+)-nootkatone, (-)-elemol, (-)-abietic acid and (+)-dehydroabietic acid in rabbits. |
| PubMed:Microbial transformations of some monoterpenoids and sesquiterpenoids. |
| PubMed:Hydroxyisolongifolaldehyde: a new metabolite of (+)-longifolene in rabbits. |
| PubMed:Structure of longifolene. |
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3D/inchi