|
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow clear liquid (est) |
| Assay: | 96.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.07800 to 1.08100 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 8.970 to 8.995
|
| Refractive Index: | 1.42800 to 1.43600 @ 20.00 °C.
|
| Boiling Point: | 192.00 to 193.00 °C. @ 760.00 mm Hg
|
| Soluble in: |
| | alcohol | | | water, 70.38 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: roasted |
| roasted cooked |
| Odor Description:at 0.10 % in propylene glycol. roasted cooked |
| 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: | | flavoring agents |
| Recommendation for 1-phenyl-3(5)-propyl pyrazole usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.17 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.20 (μg/capita/day) |
| Threshold of Concern: | 90 (μg/person/day) |
| Structure Class: | III |
| 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): | - | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 1.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | - | 1.00000 |
| 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: | - | 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 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
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 :57320331 |
| National Institute of Allergy and Infectious Diseases:Data |
| 1-phenyl-3-propylpyrazole |
| Chemidplus:0065504930 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| For Flavor |
| No flavor group found for these |
3,6- diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL |
3-( ethyl thio) butanol
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
3-iso propenyl pentane dioic acid
FL |
|
5- acetyl-2,3-dihydro-1,4-thiazine
FL |
S- allyl-laevo-cysteine
FL |
(±)-3-( methyl thio) heptanal
FL |
3-( methyl thio) methyl thiophene
FL |
2- methyl-1-methyl thio-2-butene
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
| meaty |
| meaty |
propyl 2-mercaptopropionate
FL |
| nutty |
2- butyl-2-butenal
FL |
| roasted |
lactoyl ethanolamine
FL |
lactoyl ethanolamine phosphate
FL |
| sulfurous |
2,4,6- trithiaheptane 10% in triacetin
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 1- | phenyl-3 or 5-propyl-1,2-diazole | | 1- | phenyl-3 or 5-propyldiazole | | 1- | phenyl-3(5)-propylpyrazole | | 1- | phenyl-3(or 5)-propyl-1H-pyrazole | | 1- | phenyl-3-propylpyrazole |
Articles:
|
3D/inchi
