|
Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow clear liquid (est) |
| Assay: | 97.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.94000 to 0.95000 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.822 to 7.905
|
| Refractive Index: | 1.47690 @ 20.00 °C.
|
| Boiling Point: | 226.00 to 227.00 °C. @ 760.00 mm Hg (est)
|
| Boiling Point: | 79.00 to 80.00 °C. @ 10.00 mm Hg
|
| Vapor Pressure: | 0.123000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 195.00 °F. TCC ( 90.80 °C. ) (est)
|
| logP (o/w): | 2.990 (est) |
| Soluble in: |
| | alcohol | | | water, 672.1 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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 |
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.24 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 230 (μg/person/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: 25 |
| Click here to view publication 25 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.40000 | 1.00000 |
| beverages(nonalcoholic): | 0.40000 | 1.00000 |
| beverages(alcoholic): | 0.20000 | 1.00000 |
| breakfast cereal: | 0.10000 | 1.00000 |
| cheese: | - | - |
| chewing gum: | 0.30000 | 1.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.30000 | 1.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | 0.10000 | 1.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 0.10000 | 1.00000 |
| hard candy: | 0.10000 | 1.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | 0.10000 | 1.00000 |
| meat products: | 0.10000 | 1.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | 0.20000 | 1.00000 |
| processed vegetables: | 0.20000 | 1.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.20000 | 1.00000 |
| snack foods: | 0.20000 | 1.00000 |
| soft candy: | 0.10000 | 1.00000 |
| soups: | - | - |
| 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): | - | - |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - |
| Edible ices, including sherbet and sorbet (03.0): | 0.10000 | 1.00000 |
| Processed fruit (04.1): | 0.50000 | 3.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.50000 | 3.00000 |
| Confectionery (05.0): | 0.70000 | 4.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.10000 | 1.00000 |
| Bakery wares (07.0): | 0.40000 | 1.00000 |
| Meat and meat products, including poultry and game (08.0): | 0.10000 | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.20000 | 1.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.40000 | 1.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.20000 | 1.00000 |
| Ready-to-eat savouries (15.0): | 0.20000 | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
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):
|
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
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 :46195362 |
| National Institute of Allergy and Infectious Diseases:Data |
| 4-methyl-2-propyl-1,3-oxathiane |
| Chemidplus:1064678085 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (±)-4- | methyl-2-propyl-1,3-oxathiane | | 4- | methyl-2-propyl-1,3-oxathiane | | 1,3- | oxathiane, 4-methyl-2-propyl- | | 2- | propyl-4-methyl-1,3-oxathiane |
Articles:
| Google Patents:NOVEL 1,3-OXATHIANE COMPOUNDS AND THEIR USE IN FLAVOR AND FRAGRANCE COMPOSITIONS |
| US Patents:8,598,110 - 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| PubMed:A new efficient enantioselective synthesis of (+)-cis-2-methyl-4-propyl-1,3-oxathiane, a valuable ingredient for the aroma of passion fruit. |
| Leffingwell & Associates:Flavor Properties of FEMA GRAS List 25 flavor chemicals |
| Google Patents:1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| US Patents:8,173,822 - 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
|
3D/inchi