Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to amber clear liquid (est) |
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Boiling Point: | 288.50 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.002000 mmHg @ 25.00 °C. (est) |
Flash Point: | 268.00 °F. TCC ( 131.10 °C. ) (est)
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logP (o/w): | 4.801 (est) |
Soluble in: |
| alcohol | | water, 8.545 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Description:at 100.00 %. floral |
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:
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
(Z)- | amyl cinnamal | (Z)- | amyl cinnamic acid aldehyde | (Z)- | amyl cinnamic aldehyde | (Z)-alpha- | amyl-beta-phenyl acrolein | (Z)-2- | benzylidene heptanal | (2Z)-2- | benzylideneheptanal | (Z)-2- | benzylideneheptanal | (Z)- | buxine | (Z)- | flomine | (Z)- | flosal | (Z)- | floxine | | heptanal, 2-(phenylmethylene)-, (2Z)- | (Z)- | jasmin aldehyde | (Z)- | jasminal | (Z)- | jasminaldehyde | (Z)- | jasmine aldehyde | (Z)- | jasmona | (Z)-2- | pentyl cinnamaldehyde | (Z)-alpha- | pentyl cinnamaldehyde | (2Z)-2- | pentyl-3-phenylacrylaldehyde | (2Z)-2- | pentyl-3-phenylprop-2-enal | (Z)-alpha- | pentyl-beta-phenyl acrolein | (Z)-2-( | phenyl methylene) heptanal | (2Z)-2-( | phenylmethylene)heptanal | (2Z)-2-( | phenylmethylidene)heptanal |
Articles:
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