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Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 70.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.92600 to 0.93600 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.705 to 7.788
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| Refractive Index: | 1.49500 to 1.50500 @ 20.00 °C.
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| Boiling Point: | 126.00 to 128.00 °C. @ 12.00 mm Hg
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| Boiling Point: | 98.00 °C. @ 2.60 mm Hg
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| Vapor Pressure: | 0.008000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 230.00 °F. TCC ( 110.00 °C. )
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| logP (o/w): | 3.681 (est) |
| Soluble in: |
| | alcohol | | | water, 14.09 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Description:floral |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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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 | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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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 |
| Recommendation for dehydrodihydroionone usage levels up to: | | | 1.0000 % in the fragrance concentrate.
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| 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: | - | 4.00000 |
| beverages(nonalcoholic): | - | 0.20000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | 10.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | 4.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 0.40000 |
| fruit ices: | - | 0.40000 |
| gelatins / puddings: | - | 0.60000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | 1.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | butan-2-one, 4-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)- | | 2- | butanone, 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)- | | 3,4- | dehydrodihydro-beta-ionone | | | dehydrodihydroionone | | | dihydrodehydro-b-ionone | | 4-(2,6,6- | trimethyl-1-cyclohexa-1,3-dienyl)butan-2-one | | 4-(2,6,6- | trimethyl-1,3-cyclohexadien-1-yl) butan-2-one | | 4-(2,6,6- | trimethyl-1,3-cyclohexadien-1-yl)-2-butanone | | 4-(2,6,6- | trimethyl-1,3-cyclohexadien-1-yl)butan-2-one | | | trimethyl-1,3-cyclohexadienyl butan-2-one | | 4-(2,6,6- | trimethylcyclohexa-1,3-dien-1-yl)butan-2-one | | 4-(2,6,6- | trimethylcyclohexa-1,3-dienyl)butan-2-one |
Articles:
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3D/inchi