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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
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.81900 to 0.82500 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 6.815 to 6.865
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| Refractive Index: | 1.42100 to 1.42800 @ 20.00 °C.
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| Melting Point: | 14.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 210.00 °C. @ 760.00 mm Hg
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| Acid Value: | 3.00 max. KOH/g
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| Vapor Pressure: | 0.248000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 185.00 °F. TCC ( 85.00 °C. )
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| logP (o/w): | 3.730 |
| Soluble in: |
| | alcohol | | | water, 76.8 mg/L @ 25 °C (exp) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: floral |
| Odor Strength:medium |
| Substantivity: > 8 hour(s) at 100.00 % |
| orange floral fatty peach |
| Odor Description:at 100.00 %. orange floral fatty peach |
| Flavor Type: fermented |
| fermented cheesy |
| Taste Description: fermented cheesy |
| Odor and/or flavor descriptions from others (if found). |
| Bedoukian Research |
| METHYL OCTYL KETONE ≥99.0%, Kosher |
Odor Description:orange-like floral
For a mild, orange blossom odor in delicate fragrances. |
Taste Description:Fermented, generic cheese notes
Adds ketonic notes for cheese. Also useful for fermented notes in fruits, especially apple, pear, and skin notes of bananas. |
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 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-mouse LD50 [sex: M] 7936 mg/kg
(Tanii et al., 1986)
oral-mouse LD50 7936 mg/kg
Toxicology Letters. Vol. 30, Pg. 13, 1986.
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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 2-decanone usage levels up to: | | | 2.0000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.52 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1600 (μg/person/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: 23 |
| Click here to view publication 23 |
| | average usual ppm | average maximum ppm |
| baked goods: | 5.00000 | 25.00000 |
| beverages(nonalcoholic): | 2.00000 | 10.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 2.00000 | 10.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | 4.00000 | 20.00000 |
| egg products: | - | - |
| fats / oils: | 2.00000 | 10.00000 |
| fish products: | 1.00000 | 5.00000 |
| frozen dairy: | 3.00000 | 15.00000 |
| fruit ices: | 3.00000 | 15.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 1.00000 | 5.00000 |
| milk products: | 3.00000 | 15.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | 2.00000 | 10.00000 |
| processed vegetables: | 2.00000 | 10.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | 2.00000 | 10.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
| |
| 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): | 3.00000 | 15.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 2.00000 | 10.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 3.00000 | 15.00000 |
| Processed fruit (04.1): | 2.00000 | 10.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
| Confectionery (05.0): | 4.00000 | 20.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 2.00000 | 10.00000 |
| Bakery wares (07.0): | 5.00000 | 25.00000 |
| Meat and meat products, including poultry and game (08.0): | 1.00000 | 5.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 1.00000 | 5.00000 |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 2.00000 | 10.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 3.00000 | 15.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 2.00000 | 10.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 4.00000 | 20.00000 |
| Ready-to-eat savouries (15.0): | 5.00000 | 25.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 2.00000 | 10.00000 |
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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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf
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Flavouring Group Evaluation 63 (FGE.63): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th meeting) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
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Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf
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Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf
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Flavouring Group Evaluation 7, Revision 3 (FGE.07Rev3): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf
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Safety and efficacy of saturated and unsaturated aliphatic secondary alcohols, ketones and esters with esters containing secondary alcohols belonging to chemical group 5 when used as flavourings for all animal species
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 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):693-54-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :12741 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| decan-2-one |
| Chemidplus:0000693549 |
| RTECS:HE0725000 for cas# 693-54-9 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | decan-2-one | | | ketone, methyl octyl | | | methyl N-octyl ketone | | | methyl octyl ketone | | | octyl methyl ketone |
Articles:
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| PubMed:Isolation and characterization of 4-tert-butylphenol-utilizing Sphingobium fuliginis strains from Phragmites australis rhizosphere sediment. |
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| PubMed:A contact sex pheromone component of the emerald ash borer Agrilus planipennis Fairmaire (Coleoptera: Buprestidae). |
| PubMed:Repellency property of long chain aliphatic methyl ketones against Anopheles gambiae s.s. |
| PubMed:Chemical characterization of territorial marking fluid of male Bengal tiger, Panthera tigris. |
| PubMed:Templation of the excited-state chemistry of alpha-(n-alkyl) dibenzyl ketones: how guest packing within a nanoscale supramolecular capsule influences photochemistry. |
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| PubMed:Estrogenic activity of cosmetic components in reporter cell lines: parabens, UV screens, and musks. |
| PubMed:Systemic absorption of the sunscreens benzophenone-3, octyl-methoxycinnamate, and 3-(4-methyl-benzylidene) camphor after whole-body topical application and reproductive hormone levels in humans. |
| PubMed:Effect of UV screens and preservatives on vitellogenin and choriogenin production in male medaka (Oryzias latipes). |
| PubMed:Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds. |
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| PubMed:Palladium(II)-catalyzed oxidation of aldehydes and ketones. 1. Carbonylation of ketones with carbon monoxide catalyzed by palladium(II) chloride in methanol. |
| PubMed:Interactions between artificial saliva and 20 aroma compounds in water and oil model systems. |
| PubMed:In vitro and in vivo estrogenicity of UV screens. |
| PubMed:Olfactory discrimination ability for homologous series of aliphatic ketones and acetic esters. |
| PubMed:Population growth kinetics of Tetrahymena pyriformis exposed to selected nonpolar narcotics. |
| PubMed:Growth kinetics of preexposed and naive populations of Tetrahymena pyriformis to 2-decanone and acetone. |
| PubMed:Anesthetic activity of monoketones in mice: relationship to hydrophobicity and in vivo effects on Na+/K+ -ATPase activity and membrane fluidity. |
| PubMed:Permeability of commercial solvents through living human skin. |
| PubMed:Ketone EC50 values in the Microtox test. |
| PubMed:Sensitivity to sunscreens. |
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3D/inchi