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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 207.00 to 208.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.331000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 164.00 °F. TCC ( 73.33 °C. )
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| logP (o/w): | 2.815 (est) |
| Soluble in: |
| | alcohol | | | water, 184.4 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Description:at 10.00 % in dipropylene glycol. dill |
| 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 | |
| |
| 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: | | flavoring agents |
| Recommendation for (3S,3aS,7aR)-dill ether 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: 23 |
| | average usual ppm | average maximum ppm |
| baked goods: | 100.00000 | 500.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | 25.00000 | 125.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 25.00000 | 125.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | 50.00000 | 250.00000 |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 50.00000 | 250.00000 |
| hard candy: | - | - |
| imitation dairy: | 50.00000 | 250.00000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 25.00000 | 125.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 25.00000 | 125.00000 |
| processed fruits: | - | - |
| processed vegetables: | 25.00000 | 125.00000 |
| reconstituted vegetables: | 25.00000 | 125.00000 |
| seasonings / flavors: | 500.00000 | 5000.00000 |
| snack foods: | 50.00000 | 250.00000 |
| soft candy: | - | - |
| soups: | 25.00000 | 125.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | anethofuran | | | benzofuran, 2,3,3a,4,5,7a-hexahydro-3,6-dimethyl-, (3S-(3a,3aa,7aa))- | | (3S,3aS,7aR)-3,6- | dimethyl-2,3,3a,4,5,7a-hexahydro-1-benzofuran | | (3S,3aS,7aR)-3,6- | dimethyl-2,3,3a,4,5,7a-hexahydro-1-benzofuran and (3R,4S,8S)-3,9-epoxy-1-para-menthene | | (S)-3,6- | dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran | | (3R,4S,8S)-3,9- | epoxy-1-p-menthene | | (3R,4S,8S)-3,9- | epoxy-1-para-menthene | | (3R,4S,8S)-3,9-1-para- | epoxymenthene | | (3S- (3alpha,3aalpha, 7aalpha))- 2,3,3a,4,5,7a- | hexahydro-3,6-dimethyl benzofuran |
Articles:
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3D/inchi