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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: | 98.00 to 100.00
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| Additional Assay Information: | as 60/40 mix of Z/E isomers |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.96000 to 0.96600 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.988 to 8.038
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| Refractive Index: | 1.43000 to 1.43700 @ 20.00 °C.
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| Boiling Point: | 199.00 to 200.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 85.00 °C. @ 10.00 mm Hg
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| Vapor Pressure: | 0.139000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 202.00 °F. TCC ( 94.44 °C. )
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| logP (o/w): | 1.413 (est) |
| Shelf Life: | 12.00 month(s) or longer if stored properly. |
| Storage: | store under nitrogen. |
| Storage: | refrigerate in tightly sealed containers. store under nitrogen. |
| Soluble in: |
| | alcohol | | | water, very slightly | | | water, 8168 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: nutty |
| cranberry hazelnut nutty |
| Odor Description:at 1.00 % in ethyl alcohol. cranberry hazelnut nutty |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| 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
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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 |
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.20 (μg/capita/day) |
| 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: 9 |
| Click here to view publication 9 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 10.00000 |
| beverages(nonalcoholic): | - | 10.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 10.00000 |
| cheese: | - | - |
| chewing gum: | - | 10.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | 10.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 10.00000 |
| fruit ices: | - | 10.00000 |
| gelatins / puddings: | - | 10.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| 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) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf
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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 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf
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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
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Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - 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 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
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):37674-63-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :61969 |
| National Institute of Allergy and Infectious Diseases:Data |
| 2-methylpent-3-enoic acid |
| Chemidplus:0037674638 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| camphoreous |
butyrophenone
FL/FR |
| chocolate |
2- methoxy-3-methyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| cocoa |
2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR |
| fruity |
nonyl isovalerate
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2- methyl-3-ethoxypyrazine
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
2- acetyl thiazole
FL/FR |
| sulfurous |
2- acetyl thiophene
FL/FR |
| For Flavor |
| No flavor group found for these |
2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR |
butyrophenone
FL/FR |
4,5- dimethyl-2-ethyl thiazole
FL |
2- methyl-3-ethoxypyrazine
FL/FR |
nonyl isovalerate
FL/FR |
| alliaceous |
| alliaceous |
3- mercapto-2-pentanone
FL |
| bitter |
methyl ethoxypyrazine
FL |
| corn chip |
2- acetyl thiazole
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2,5- diethyl-3-methyl pyrazine
FL |
european hazelnut oleoresin
FL |
2- methoxy-3-methyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| onion |
2- acetyl thiophene
FL/FR |
| roasted |
2- acetyl pyrazine
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| iso | fragarone (IFF) | | iso | fragarone-030 (IFF) | | 2- | methyl pent-3-en-1-oic acid | | 2- | methyl pent-3-enoic acid | | 2- | methyl-3-pentenoic acid | | 2- | methyl-3-pentenoic acid 1% in ethanol | | 2- | methylpent-3-en-1-oic acid | | 2- | methylpent-3-enoic acid | | 3- | pentenoic acid, 2-methyl- |
Articles:
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3D/inchi