|
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 |
| JECFA Food Flavoring: | 1405 7-methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone |
| DG SANTE Food Flavourings: | 07.136 4,4a,5,6-tetrahydro-7-methylnaphthalen-2(3H)-one |
| FEMA Number: | 3715 7-methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 34545-88-5 ; 7-METHYL-4,4A,5,6-TETRAHYDRO-2(3H)-NAPHTHALENONE |
Physical Properties:
| Appearance: | white crystalline powder (est) |
| Assay: | 99.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 36.00 to 37.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 305.00 to 306.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 1.00 max. KOH/g
|
| Vapor Pressure: | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 250.00 °F. TCC ( 121.11 °C. )
|
| logP (o/w): | 2.220 (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 | | | water, 174.7 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: coconut |
| toasted coconut tonka |
| Odor Description:at 10.00 % in dipropylene glycol. toasted coconut tonka |
| 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
|
| 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 coconut naphthalenone usage levels up to: | | | 1.0000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | ND (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.04 (μg/capita/day) |
| Threshold of Concern: | 540 (μg/person/day) |
| Structure Class: | II |
| 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: 13 |
| Click here to view publication 13 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 1.00000 |
| beverages(nonalcoholic): | - | 0.20000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 1.00000 |
| cheese: | - | - |
| chewing gum: | - | 2.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | 1.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | 0.50000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 1.00000 |
| imitation dairy: | - | 0.50000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | 0.50000 |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | 1.00000 |
| 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...
|
European Food Safety Authority (EFSA) reference(s):
|
Flavouring Group Evaluation 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 73, Revision 3 (FGE.73Rev3): Consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev4 (2013)
View page or View pdf
|
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
|
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
|
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
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :61935 |
| National Institute of Allergy and Infectious Diseases:Data |
| 7-methyl-4,4a,5,6-tetrahydro-3H-naphthalen-2-one |
| Chemidplus:0034545885 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | kumarone (IFF) | | 7- | methyl-4,4a-5,6-tetrahydro-2(3H)naphalenone | | 7- | methyl-4,4a,5,6-tetrahydro-2(3,4)naphthalenone | | 7- | methyl-4,4a,5,6-tetrahydro-2(3H)-naphalenone | | 7- | methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone | | 7- | methyl-4,4a,5,6-tetrahydro-3H-naphthalen-2-one | | 7- | methyl-4,4a,5,6-tetrahydronaphthalen-2(3H)-one | | 2(3H)- | naphthalenone, 4,4a,5,6-tetrahydro-7-methyl- | | 4,4a,5,6- | tetrahydro-7-methyl naphthalene-2(3H)-one | | 4,4a,5,6- | tetrahydro-7-methyl-2(3H)-naphthalenone | | 4,4a,5,6- | tetrahydro-7-methylnaphthalen-2(3H)-one | | 4,4a,5,6- | tetrahydro-7-methylnaphthalene-2(3H)-one |
Articles:
| Google Patents:Process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone, intermediates used in said process and novel crystalline form of same |
| US Patents:Flavoring foodstuffs and chewing gums with 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone |
| US Patents:Mixture of 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone and benzodioxanones and use thereof in augmenting or enhancing the aroma or taste of consumable materials |
|
3D/inchi