Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | cream solid (est) |
Assay: | 97.00 to 100.00
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Food Chemicals Codex Listed: | No |
Melting Point: | 47.00 to 49.00 °C. @ 760.00 mm Hg
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Boiling Point: | 479.00 to 480.00 °C. @ 760.00 mm Hg (est)
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Flash Point: | 471.00 °F. TCC ( 243.70 °C. ) (est)
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logP (o/w): | 4.243 (est) |
Soluble in: |
| alcohol | | water, 145.4 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: savory |
Odor Description:sweet savory |
Flavor Type: salty |
umami sweet salty brothy bouillon |
Taste Description: at 2.00 ppm in 0.3% salt solution. umami sweet salty brothy bouillon |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for 1-(2-hydroxy-4-isobutoxyphenyl)-3-(pyridin-2-yl)propan-1-one usage levels up to: | | not for fragrance use.
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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: 25 |
Click here to view publication 25 |
| average usual ppm | average maximum ppm |
baked goods: | 1.00000 | 2.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | 2.00000 | 5.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | 2.00000 | 5.00000 |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 5.00000 | 30.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 5.00000 | 20.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | 5.00000 | 20.00000 |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | 5.00000 | 10.00000 |
snack foods: | 5.00000 | 10.00000 |
soft candy: | - | - |
soups: | 5.00000 | 20.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
1-(2- | hydroxy-4-isobutoxyphenyl)-3-(2-pyridyl)propan-1-one | 1- | propanone, 1-[2-hydroxy-4-(2-methylpropoxy)phenyl]-3-(2-pyridinyl)- |
Articles:
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