Category:natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Melting Point: | 21.00 to 22.00 °C. @ 760.00 mm Hg
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Boiling Point: | 237.50 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.069000 mmHg @ 25.00 °C. (est) |
Flash Point: | 191.00 °F. TCC ( 88.40 °C. ) (est)
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logP (o/w): | 3.168 (est) |
Soluble in: |
| alcohol | | water, 98.68 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Similar Items:note |
anethol |
(E)-anethol |
dihydroanethol |
Organoleptic Properties:
Odor Type: anisic |
Odor Description:at 100.00 %. anise |
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: |
oral-rat LD50 150 mg/kg FAO Nutrition Meetings Report Series. Vol. 44A, Pg. 7, 1967.
intraperitoneal-rat LD50 93 mg/kg Therapie. Vol. 22, Pg. 309, 1967.
intraperitoneal-mouse LD50 95 mg/kg Comptes Rendus Hebdomadaires des Seances, Academie des Sciences. Vol. 246, Pg. 1465, 1958.
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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: | natural substances and extractives |
Recommendation for (Z)-anethol usage levels up to: | | not for fragrance use.
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Recommendation for (Z)-anethol flavor usage levels up to: |
| not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
cis- | anethol | 1- | methoxy-4-[(Z)-prop-1-enyl]benzene | (Z)-p- | propenyl anisole | (Z)-para- | propenyl anisole | cis-para- | propenyl anisole | (Z)-p- | propenylanisole | (Z)-para- | propenylanisole |
Articles:
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