Category:fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 90.00 to 100.00
|
Food Chemicals Codex Listed: | No |
Boiling Point: | 373.00 to 375.00 °C. @ 760.00 mm Hg (est)
|
Flash Point: | 389.00 °F. TCC ( 198.10 °C. ) (est)
|
logP (o/w): | 7.364 (est) |
Soluble in: |
| alcohol | | water, 0.003341 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found). |
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: | 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 2,4-dimethyl-2-(5,6,7,8-tetrahydro-3,5,5,6,8,8-hexamethyl-2-naphthalenyl)-1,3-dioxolane flavor usage levels up to: |
| not for flavor use.
|
Safety References:
References:
| 2-(3,5,5,6,8,8-hexamethyl-6,7-dihydronaphthalen-2-yl)-2,4-dimethyl-1,3-dioxolane |
NIST Chemistry WebBook: | Search Inchi |
Pubchem (cid): | 19912837 |
Pubchem (sid): | 135270161 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2,4- | dimethyl-2-(5,6,7,8-tetrahydro-3,5,5,6,8,8-hexamethyl-2-naphthalenyl)-1,3-dioxolan | 1,3- | dioxolane, 2,4-dimethyl-2-(5,6,7,8-tetrahydro-3,5,5,6,8,8-hexamethyl-2-naphthalenyl)- | 2-(3,5,5,6,8,8- | hexamethyl-5,6,7,8-tetrahydronaphthalen-2-yl)-2,4-dimethyl-1,3-dioxolane | 2-(3,5,5,6,8,8- | hexamethyl-6,7-dihydronaphthalen-2-yl)-2,4-dimethyl-1,3-dioxolane |
Articles:
|