Fenaroli's Handbook of Flavor Ingredients, Fifth Edition

FENAROLI’S HANDBOOK OF

Flavor Ingredients FIFTH EDITION

FENAROLI’S HANDBOOK OF

Flavor Ingredients FIFTH EDITION

GEORGE A. BURDOCK, PH.D.

CRC PR E S S Boca Raton London New York Washington, D.C.

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Library of Congress Cataloging-in-Publication Data Burdock, George A. [Handbook of flavor ingredients] Fenaroli’s handbook of flavor ingredients.—5th ed. / George A. Burdock. p. cm. Ref. ed. of: Fenaroli’s handbook of flavor ingredients / George A. Burdock. 4th ed. c2002. Includes bibliographical references and index. ISBN 0-8493-3034-3 (alk. paper) 1. Flavoring essences—Handbooks, manuals, etc. I. Title: Handbook of flavor ingredients. II. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients. III. Title. TP418.B86 2004 664¢.5—dc22

2004051965

This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. The consent of CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press for such copying. Direct all inquiries to CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe.

Visit the CRC Press Web site at www.crcpress.com © 2005 by CRC Press No claim to original U.S. Government works International Standard Book Number 0-8493-3034-3 Library of Congress Card Number 2004051965 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper

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DEDICATION Dedicated to Ioana, Meredith and Mike

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PREFACE Since publication of the first edition of Fenaroli’s Handbook of Flavor Ingredients in 1971, Fenaroli’s has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association [FEMA] Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). The fourth edition added 200+ entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This edition is likewise expanded with over 100 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role.

GRAS, Dietary Supplements and Other Terms of Art, Science and Regulation The reader is cautioned that GRAS status and approval for use as a dietary supplement1 should not be confused, for they are not the same and not even related.2 Both the statutory and regulatory language is very clear in making the distinction between these two entities. Even the standard for determining safety of GRAS vs. dietary supplements is different (GRAS substances are held to a higher standard of safety).3 For the same reasons, dietary supplements are not GRAS (nor are food additives, for that matter) and cannot be added to food for the purpose of providing a dietary supplement.4 The reader should also note that a substance is GRAS for no other purpose and at no other amount (i.e., level of use) than for which it was approved. The position of FDA was re-asserted with the following statement: It has been too often assumed that the GRAS substance may be used in any food, at any level for any purpose. As a result, the uses of some GRAS food ingredients have proliferated to the point where the GRAS status was brought into serious question. (Federal Register 39:34194-34195, 1974.)

There are, of course, exceptions to all of the preceding, but each must be evaluated according to its own merits; and for these judgments, the opinion of experts in toxicology and regulations should be sought. Frequently asked questions regarding the meaning of “safe,” “common knowledge,” “notified substance,” etc., are addressed in 62 Fed. Reg. 18937 (April 17, 1997) or log on to www.burdockgroup.com.

1

More appropriately this means lack of objection by FDA for use as a dietary supplement ingredient. For a definition of GRAS, see the definition of “food additive” in section 201(s) of the Federal Food Drug and Cosmetic Act as Amended. For a definition of a dietary supplement, see section 201(ff) of the Act. 3 The reader is referred to a discussion of this distinction (Burdock, G.A., 2000). Dietary supplements and lessons to be learned from GRAS, Regulatory Toxicology and Pharmacology 31:68-76). Copies are also available upon request at www.burdockgroup.com. 4 A “nutrient supplement” may be added to food, but this is also distinct from a dietary supplement. See 21 CFR §170.3(o)(20) for a definition. 2

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Safety-In-Use Most, but not all, of the ingredients cited in this book are either foods or products thereof, generally recognized as safe (GRAS) or have food additive status. Also, as noted above, there are exceptions to every rule and this is no less true in determinations of safety. Therefore, while there is an obligation on the original approving party to ensure safety-in-use at the time of approval, there is no assurance that all scientific data continue to support the original determination of safety. For example, safrole, coumarin and cinnamyl anthranilate, all once commonly used and presumed safe, are now prohibited from addition to food by FDA (21 Code of Federal Regulations (CFR) §189). Likewise, FEMA has withdrawn GRAS status for nine substances, including alknet root extract (FEMA No. 2016), 2-methyl-5-vinylpyrazine (FEMA No. 3211), musk ambrette (FEMA No. 2758) and o-vinylanisole (FEMA No. 3248). The bottom line is that the user of the substance is responsible for ensuring its safe use. Therefore, the reader is urged to make a determination of safety based on contemporaneous data, not simply historical information that may be outdated.

Sources and Information It was not possible in all cases to obtain details regarding specifications, approved uses, etc., so otherwise available information was used. For example, while FEMA publishes use levels and categories of use for GRAS substances (in the journal Food Technology), FEMA has not made equally available information such as complete specifications or identification (e.g., CAS numbers) for the substances upon which it has conferred GRAS status. In all cases, where critical information was not available, a good faith effort was made to obtain information from the public venue with the assumption these data represent the articles in commerce. Sources of information include, but are not limited to the following: Anonymous (1996). Inactive Ingredient Guide. Food and Drug Administration, Center for Drug Evaluation and Research, Office of Management. Division of Drug Information Resources, Rockville, MD. Anonymous (1999). Volatile Compounds in Food. Bolens Aroma Chemical Information Service, The Netherlands. Anonymous (2000). Natural Sources of Flavourings. Report No. 1. Council of Europe, Strasbourg. Anonymous (2000). Chemically-Defined Flavouring Substances. Council of Europe, Strasbourg. Anonymous (2000). Code of Federal Regulations. Title 21 FDA. United States Government Printing Office, Washington, DC. Arctander, S. (1960). Perfume and Flavor Materials of Natural Origin. Arctander, Publisher, Elizabeth, NJ. Arctander, S. (1994). Perfume and Flavor Chemicals (Aroma Chemicals). Allured Publishing, Carol Stream, IL. Ashurst, P.R. (ed.) (1999). Food Flavorings. (3rd ed.). Aspen Publishers, Gaithersburg, MD. Bauer, K. et al. (1997). Common Fragrance and Flavor Materials. (3rd ed.). WileyVCH, New York. Budvari, S. et al. (eds.) (2000). Merck Index. (12th ed.). Chapman & Hall/CRCnetBase, Boca Raton, FL.

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Burdock, G.A. (1997). Encyclopedia of Food and Color Additives. CRC Press, Boca Raton, FL. Burdock, G.A. (2000). Dietary supplements and lessons to be learned from GRAS. Regulatory Toxicology and Pharmacology 31:68-76. Burnham, T. (ed.) (1999). Facts and Comparisons. The Review of Natural Products. Facts and Comparisons, Wolters Kluwer Company, St. Louis, MO. Clydesdale, F. (1997). Food Additives: Toxicology, Regulation and Properties. CRC Press, Boca Raton, FL. Committee on Food Chemical Codex (1996). Food Chemicals Codex. National Academy of Sciences. National Academy Press, Washington, D.C. DeRovira, D.A. (1999). The Dictionary of Flavors. Food & Nutrition Press, Trumbull, CT. Fazzalari, F.A. (ed.) (1978). Compilation of Odor and Taste Threshold Values Data. American Society for Testing and Materials, Philadelphia. Foster, S. (ed.) (1992). Herbs of Commerce (1992). American Herbal Products Association, Austin, TX. Lucas, C.D. et al. (1999). Flavor and Extract Manufacturers’ Association of the United States 1995 Poundage and Technical Effects Update Survey, Washington, DC. Mosciano, G. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(4):51-55; (5):49-54; (6):49-52. Mosciano, G. et al. (1989). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 14(6):47-55. Mosciano, G. et al. (1990). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 15(1):19-22; (2):69-73;(3):51-54; (4):59-61; (5):47-49; (6):35-38. Mosciano, G. et al. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 16(1):31-33; (2):49-54; (3):79-81; (4):45-47; (5):71-73; (6):43-46. Mosciano, G. et al. (1992). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 17(1):41-44; (2):33-35; (3):57-59; (4):33-36; (5):127-129; (6):41-43. Mosciano, G. et al. (1993). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 18 (1):43-45; (2):38-41; (3):53-55; (4):51-53; (5):39-41; (6):33-35. Mosciano, G. et al. (1994). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 19(1):27-29; (2):55-57; (3):51-53; (4):45-47; (5):79-81; (6):53-55. Mosciano, G. et al. (1995). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 20(1):31-33; (2):37-40; (3):63-65; (4):23-26; (5):89-92; (6):49-51. Mosciano, G. et al. (1996). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(1):33-35;(2):47-49; (3):51-54. Mosciano, G. et al. (2000). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 25(5):72-78; (6):26-31. Mosciano, G. et al. (2001). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 26(1):52-53; (2):40-43. Newberne, P. et al. (1999). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 18. GRAS substances. Food Technology 52(9):65-92. Newberne, P. et al. (2000). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 19. GRAS substances. Food Technology 54(6):66-84. Smith, R.L. and Ford, R.A. (1993). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 16. GRAS substances. Food Technology 47(6):104-117.

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Smith, R.L. et al. (1996). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 17. GRAS substances. Food Technology 50(10):72-78, 80-81. Tainter, D.R. and Grenis, A.T. (1993). Spices and Seasonings. VCH Publishers, New York. VanGemert, L.J. (ed.) (1999). Compilations of Odour Threshold Values in Air and Water. TNO Nutrition and Food Research Institute. Boelens Aroma Chemical Information Service, The Netherlands. A diligent effort was made to obtain accurate information and to proof that information prior to publication; however, the author and publisher make or offer no warranties as to the representations provided herein.

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ACKNOWLEDGMENTS The editor would like to thank Dr. Madhusudan Soni for his scientific expertise and Deborah Pizzimenti for her organizational wizardry; their tireless efforts represent the core of this edition. Thanks also to Drs. James Griffiths, Alan Hood and Ray Matulka; Erica Dineson, Carolyn Schaner, Morgan Griffiths, Tim Fritz and Jessica Marrero for their contributions including, but not limited to data gathering, data entry, editing and indexing. Thanks also to all those who provided help and information for this and the previous editions. Thanks also to those who have made suggestions for improvements since the last edition. In contemplation of the next edition, I encourage those with suggestions for corrections, revisions or additions to contact me at the following address: George A. Burdock, Ph.D., D.A.B.T. 780 US Highway 1 – Suite 300 Vero Beach, Florida 32962 www.burdockgroup.com

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THE AUTHOR George A. Burdock, Ph.D., is a principal in the toxicology consulting firm of the Burdock Group, with offices in Vero Beach, Florida, and Washington, D.C. Dr. Burdock is an internationally recognized authority on the safety of food ingredients, personal care products and dietary supplements. He has more than 20 years of experience dealing with regulatory issues related to product safety and risk assessment. He has over 40 publications in scientific journals and has published two books, the previous two editions of Fenaroli’s Handbook of Flavor Ingredients and the Encyclopedia of Food and Color Additives. He is coauthor of the chapter “Food Toxicology” in the current and previous edition of Casarett and Doull’s textbook Toxicology. He is also author of the chapter “Flavor Regulation” in the second edition of Nutritional Toxicology in the Target Organ Toxicology Series. His experience includes director of scientific affairs for the Flavor and Extract Manufacturers’ Association and manager of product safety for the Shulton Division of American Cyanamid. He is also experienced in laboratory studies, having been a study director and section manager at Hazleton Laboratories (now Covance). Dr. Burdock is a diplomate of the American Board of Toxicology and fellow of the American College of Nutrition; and is a member of the American Chemical Society, the International Society for Regulatory Toxicology and Pharmacology, the Society of Toxicology (associate member), the American College of Toxicology and the Institute of Food Technologists.

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CONTENTS Introduction ......................................................................................................................... xvii Glossary.................................................................................................................................xxi Brief Explanation of a Synthetic Flavor.............................................................................xxix Brief Explanation of a Natural Flavor .................................................................................xxx Flavor Ingredients A ...............................................................................................................................................1 B ...........................................................................................................................................121 C ...........................................................................................................................................225 D ...........................................................................................................................................383 E............................................................................................................................................523 F............................................................................................................................................651 G ...........................................................................................................................................687 H ...........................................................................................................................................747 I.............................................................................................................................................885 J.............................................................................................................................................983 K ...........................................................................................................................................991 L............................................................................................................................................995 M.........................................................................................................................................1049 N .........................................................................................................................................1353 O .........................................................................................................................................1403 P..........................................................................................................................................1477 Q .........................................................................................................................................1663 R .........................................................................................................................................1673 S..........................................................................................................................................1697 T..........................................................................................................................................1751 U .........................................................................................................................................1855 V .........................................................................................................................................1871 W ........................................................................................................................................1899 X .........................................................................................................................................1905 Y .........................................................................................................................................1909 Z..........................................................................................................................................1917 General Index .....................................................................................................................1921 Index of Chemical Abstracts Service (CAS) Registry Numbers ......................................1981 Index of FEMA Numbers ..................................................................................................1997

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INTRODUCTION Definition of a Flavor As might be expected, the definition of a flavor will vary according to the source. The U.S. Food and Drug Administration (FDA) defines flavoring agents and adjuvants as “substances added to impart or help impart a taste or aroma in food” (21 CFR §170.3(o)(12)). FDA identifies flavor enhancers as “substances added to supplement, enhance, or modify the original taste and/or aroma of a food, without imparting a characteristic taste or aroma of its own”5 (21 CFR §170.3(o)(11)). To forestall the next question, what constitutes a natural flavor is described in 21 CFR §101.22(a)(3) as follows: The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in §172.510 of this chapter.

This broad definition also embraces thermally processed flavors and smoke flavors and flavors such as “natural vanillin” which requires naturally occurring precursors, such as ferulic acid to enzymatic/fermentive processes to make vanillin, that are by this definition, natural. Artificial flavors are as described in 21 CFR §101.22 (a)(1): The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in §§172.515(b) and 182.60 of this chapter except where these are derived from natural sources.

This distinction between artificial and natural serves as a basis for labeling and because of market pressures, the term natural is preferred for the label over any description that might include the word artificial. Also, the term artificial is separate and distinct from the term imitation (See 21 CFR §101.3). The term nature identical once used widely to designate a substance, although present in nature, may also be produced synthetically. For example, natural benzaldehyde is produced from the pits of peaches, but this process has a rather low yield and produces waste material (cyanide) for which disposal is costly. On the other hand, production of benzaldehyde from chemical feedstock is much more economical and is putatively the same as that produced from nature; it is therefore nature identical. The use of this term is an artifact of regulation because the approval process in some European countries was much easier for those substances 5 Flavor enhancers include such substances as monosodium glutamate (MSG) or inositol with no specific taste of their own, but an ability to enhance other flavor ingredients. Also, substances commonly used as flavors or sweeteners (such as cinnamon or aspartame), but used at concentrations below their own threshold of perception, may also enhance the flavor of other ingredients.

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with a natural counterpart. The term nature identical was never embraced by FDA and has largely been superseded by the term, chemically defined substance. The nature identical designation is still used by the International Organisation of Flavour Industries (IOFI). The European Community (EC) Directive 88/3886 addresses “flavouring,” “flavouring substance” and even “flavouring preparation” which designates a flavoring resulting from a process, such as enzymatically developed flavors in cheese. In all, the directive extends over several pages and includes definitions, specifications and provisions for further action on items, including limits on production methods and nonflavor ingredients in flavors (including preservatives, solvents and processing aids). 1. This Directive shall apply to ‘flavourings’used or intended for use in or on foodstuffs to impart odour and or taste, and to source materials used for the production of flavorings. 2. For the purposes of this Directive: (a) ‘flavouring’ means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof; (b) ‘flavouring substance’ means a defined chemical substance with flavouring properties which is obtained: (i) by appropriate physical processes (including distillation and solvent extraction) or enzymatic or microbiological processes from material of vegetable or animal origin either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying, torrefaction and fermentation) (ii) by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) (iii) by chemical synthesis but which is not chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) (c) ‘flavouring preparation’ means a product, other than the substances defined in (b)(i), whether concentrated or not, with flavouring properties, which is obtained by appropriate physical processes (including distillation and solvent extraction) or by enzymatic extraction) or by enzymatic or microbiological processes from material of vegetable or animal origin, either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying torrefaction and fermentation); (d) ‘process flavouring’ means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180oC for a period not exceeding 15 minutes a mixture of ingredients, not necessarily themselves having flavoring properties, of which at least one contains nitrogen (amino) and another is a reducing sugar; (e) ‘smoke flavouring’ means a smoke extract used in traditional foodstuffs smoking processes. 3. Flavourings may contain foodstuffs as well as other substances as described [elsewhere]

6 A directive sets out minimum standards and when adopted by the member states may be made more stringent. A regulation is directly applicable to the member states without any need to transpose into national law.

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This directive is binding on member states, with the exception that if a member state determines that the regulation or regulated substance may constitute a danger to the health of the citizens or environment of the member state, it may suspend or restrict the use of that chemical within the borders of the member state. The Council of Europe (CoE) uses a fairly broad definition of flavor: A flavouring substance is a chemically-defined compound which has flavouring properties. It is obtained either by isolation from a natural source or by synthesis. Flavouring properties are those which are predominantly odour-producing and which may also affect the taste.

Interestingly, the Joint (WHO/FAO) Expert Committee on Food Additives and Contaminants (JECFA), has no definition of what constitutes a flavor, artificial or natural. Nonregulatory organizations have slightly different views of the term flavor. The International Organization of Flavour Industries indicates a flavor “concentrated preparation, with or without solvents or carriers, used to impart flavor, with the exception of only salty, sweet, or acid tastes. It is not intended to be consumed as such.” This definition brings up an interesting point not addressed by regulations, that is, a flavor is not intended to be consumed in and by itself; it is always incorporated in a delivery system (at the very least as a flavor in mineral water or as a sweetened flavor poured over shaved ice). The Society of Flavor Chemists describes a flavor to be “a substance that may be a single chemical entity or a blend of chemicals of natural or synthetic origin whose primary purpose is to provide all or part of the particular effect to any food or other product taken into the mouth.” As descriptive as various organizations or regulatory agencies might be in their definitions, none is so comprehensive as the following: “Flavor is the sum of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell, and also the general pain and tactile receptors in the mouth, as received and interpreted by the brain.”7 This definition reminds us that flavor can be an experience as well as a sensation. Consider the pain, bite and heat associated with capsicum (red pepper), piperine (black pepper) and allylisothiocyanate (horseradish) as part of the “total experience” of eating food. This experience also forms associations needed for future discriminations, both negative and positive. For example, it is possible to make banana-flavored potato chips, but the crunchy texture would be incongruous with the taste. Conversely, we have long enjoyed pineapple-flavored hard candy, which in reality, tastes nothing like the fruit but has long been accepted as how a pineapple candy should taste.

7

Hall, R.L. (1968). Food flavors: benefits and problems. Food Technol. 22:1388.

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GLOSSARY Absolute: A material extracted from a plant that represents a concentrated form of that material and is extremely similar to the starting material in taste and odor. Usually, this term refers to the alcoholic extract of a “concrete” (see below). Absolutes are not used widely for compounding flavors. Acceptable Daily Intake (ADI): An estimate of the amount of a substance in food or drinking water expressed on a body-weight basis that can be ingested daily over a lifetime without appreciable risk (assuming the average adult body weight to be 60 kg). The ADI is given in milligrams per kilogram body weight (mg/kg). Acidulant: An agent that serves several purposes in modern food processing, in addition to its major role of rendering foods more palatable and stimulating to the consumer. In flavoring agents, acidulants may intensify certain tastes, blend unrelated taste characteristics or mask undesirable aftertastes. Acidulants affect only flavor, not aroma; therefore while citric acid may be an acidulant, acetic acid is not. ADI “not limited”: A term that is no longer used by JECFA and has been supplanted with “ADI not specified.” ADI “not specified”: A term used by JECFA for a food ingredient of very low toxicity that, on the basis of the information supplied to JECFA, at historical levels of use and current levels of use conforming to good manufacturing practices, does not constitute a concern for safety. Antioxidant: An additive to retard oxidation; usually a sterically hindered phenol (see also, auto-oxidation). Aroma: The odor or fragrance of a flavor. Aromatic (chemical) or aroma chemical: Any chemical that has aroma or flavor properties; not to be confused with the chemist’s definition of a compound containing a benzene ring structure. Artificial: Similar to imitation. It is possible to have a flavor that contains all natural ingredients, but it must be called artificial because it has no counterpart in nature. See also the regulatory definition (21 CFR §101.3). Artificial flavor: Any substance, the function of which is to impart flavor to a food that is not native to that substance. See also the regulatory definition (21 CFR §101.22). Auto-oxidation: A series of spontaneous and degradative reactions that take place in essential oils when they are exposed to air, light, heat or metallic ions. Balsam: Although most often associated with Peru Balsam, any plant (most often, a tree) exudate, soluble in most organic solvents and alcohol, but insoluble in water. Baumé (Bé): A scale of specific gravities used in graduated hydrometers. The scale is used to express the sugar concentration of a syrup or other liquid. Most commercial corn syrups are customarily sold on a Baumé (Bé) basis, which is a measure of the dry-substance content and specific gravity. Baumé determination, however, has been largely superseded by direct determination of refractive index. High fructose corn syrups are sold on a dry substance basis without reference to Baumé. Blender: A material, that when added to a substance, appears to bring various flavor characteristics together. A blender may or may not introduce a flavor of its own. For example, vanilla can act as a blender. Bottom note: The characteristic left when top and middle notes disappear; the residue when a flavoring evaporates. Brix: A measure of soluble solids (sugars) obtained from the refractive index of a solution.

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Bulking: Mixing of one or more lots of the same flavorful material to produce a uniform product. The entire crop of an essential oil may be bulked to assure uniformity. Carrier: The diluent or solvent for a flavor. It may be liquid or solid; for example, gum acacia is the carrier for spray-dried flavors, whereas alcohol and propylene glycol are the carriers for many liquid-based flavors. CAS No.: Chemical Abstracts Service number. CDER: Center for Drug Evaluation and Review – FDA branch responsible for approval of drugs and excipients. CFR: Code of Federal Regulations; the official document describing regulations promulgated by FDA. Citrus flavors: Flavors made from the oils and juices of the citrus fruits (e.g., orange, lemon, lime, tangerine, grapefruit, mandarin and bergamont); also, synthetic ingredients used to simulate these flavors. Clouding agent: A flavoring adjunct used to create a translucent or opaque appearance in citrus drinks. CoE: Council of Europe. CoE chemically defined categories: Chemically defined flavoring substances that are divided into Category A (flavouring substances which may be used as foodstuffs (referred to as List 1 substances in previous designations) and Category B (flavouring substances for which further information is required before the Committee of Experts is able to offer a firm opinion on their safety-in-use (referred to as List 2 in previous designations). Category B substances may be used provisionally in foodstuffs. In general, Category A substances are those for which sufficient data were available, although a JECFA ADI may not have been established for all chemicals within the category. Where there is no ADI, the Committee of Experts has proposed practical upper levels to be used for beverages foods and/or other food items. Category B contains substances for which the toxicological data were insufficient for a dispositive opinion on safety-in-use. However, extant data allowed for provisional acceptance, provided usage levels do not exceed levels designated, and pending the submission of additional data, an ultimate opinion will be rendered. CoE natural flavouring categories: Category 1 – Plants, animals and other organisms, and parts of these or products thereof, normally consumed as food items, herbs or spices in Europe for which it is considered that there should be no restrictions on use. Category 2 – Plants, animals and other organisms, and parts of these or products thereof, and preparations derived therefrom, not normally consumed as food items, herbs or spices in Europe, but on the basis of information available, including consumption data, are not considered to constitute a risk to the consumer. Category 3 – Plants, etc., normally consumed in Europe which contain defined “active principles” or “other chemical components” requiring limits on use levels. Category 4 – Plants, etc., not normally consumed in Europe which contain defined “active principles” or “other chemical components” requiring limits on use levels. Category 5 – Plants, etc., for which additional toxicological and/or chemical information is required. These could be temporarily acceptable provided limits for the which contain “active principles” or “other chemical components” were not exceeded. Category 6 – Plants, etc., which are considered unfit for human consumption in any amount. Cold pressing: A process for expressing citrus essential oils by pressure without the use of heat; a process for pressing or squeezing out the oil from the rind of the fruit.

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Comminution: The process of grinding or breaking into small fragments. Compounds: Not to be confused with the chemist’s definition (i.e., two elements chemically combined), but a flavoring mixture (flavor) composed of two or more substances. These substances can be natural or synthetic, a chemical or an essential oil, an extract or an oleoresin or combinations. Unlike chemical compounds, which are of known fixed compositions, flavor compounds are usually proprietary mixtures. Normally, they are finished flavorings that can be added directly to a product so that no additional flavorings are needed. Concentrated fruit juices: A fruit juice from which the water has been partially removed by some form of evaporation, such as distillation. The juice is usually concentrated to the strength of 5 to 6 times the single-fold juice. The essences are usually added back to the concentrate before use. Concentrated or folded citrus oils: Essential oils, such as lemon oil, in which part of the terpene fraction has been removed either by distillation or solvent extraction. The process produces essential oils of greater strength and character, with greater alcohol solubility. They also usually show better stability to oxidation. Concrete: A semisolid mixture containing the essential oil and fatty, waxy materials obtained after extracting the plant tissue, especially flowers, with various solvents. Consumption (annual): From the PAFA database, originating from the NAS survey of 1987 (NAS, 1989) and assuming only 60% of poundage was reported. Consumption (individual): A per capita estimate of intake (Maximum Survey-Derived Daily Intake or MSDI) based on “disappearance data” from periodic surveys conducted by the National Academy of Sciences under contract to FDA (NRC, 1989). The last survey was conducted in 1987 and was based on a voluntary reporting by manufacturers of the volume of ingredients produced during the survey year. The assumption is that there is a finite amount of substance available and it is ingested regardless of source at the retail level. The method is easy to use because it divides the total yearly poundage by the population in the survey year and the number of days per year. Some considerations are necessary in the use of the survey data: because (1) not all producers participate, it is generally held that the amount reported is a fraction of the actual volume; and (2) not all persons eat all foods each day in each category in which the substance may be found and conversely, some consumers may seek out the substance; therefore, distribution of consumption may be uneven. In order to compensate for these variables, FDA assumes (1) only 60% of the actual value was reported and (2) only 10% of the U.S. population (243.9 million in 1987) consumes 100% of the calculated amount (Clydesdale, 1997). Again, the assumption is made for a 60 kg individual. Council of Europe (CoE):8 A body of 41 European states, among which have signed the Partial Agreement in the Social and Public Health Field. A Committee of Experts has been appointed by the signers to review the safety of substances added to food. The substances reviewed by CoE are designated as “chemically defined” and “natural flavouring” substances; there are subsets of each designation. Decoction: A solution made by boiling the material to be extracted with a solvent, usually followed by filtration, for example, the preparation of tea. Distillate: A clear, flavorful liquid produced from fruits, herbs, roots, etc., by distillation; also the condensed product separated by distillation. 8

For definitions of the Council of Europe designations (categories) and an explanation of the principles used, the reader is urged to contact the Council of Europe at www.coe.int/soc-sp.

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Distillation: The separation of a more volatile part of a substance from those less volatile by vaporizing and subsequent condensation. Two types are generally used: steam and fractional distillation. Distilled oil: The oil separated from a botanical material by distillation methods. Dry solubles: Natural spice oils and/or oleoresins extended on a soluble, dry, edible carrier. EEC: European Economic Community = European Union. EINECS: European Inventory of New and Existing Chemicals. ELINCS: European List of Notified Chemical Substances. Emulsion: A system containing two immiscible liquids in which one is dispersed as very small droplets or globules throughout the other. For example, an emulsion may be water-in-oil or oil-in-water. Encapsulation: A process by which a particle is coated with a partially impermeable layer to retard evaporation and/or chemical reaction. Basically, the material to be protected is wrapped in a wall of impervious material that serves to lock in or entrap the volatile substances. Enhancer: An ingredient that is added to supplement, enhance or modify the original taste and/or aroma of a food without imparting a characteristic taste or aroma of its own. (Examples include maltol, ethyl maltol and monosodium glutamate.) EOA: Essential Oil Association. Essence: Concentrated fragrance or flavorant. In some countries, essence is used to designate volatile oils, but in the U.S., this term is commonly applied to alcoholic solutions of volatile oils. Essential oil: An oily substance obtained from plant material through various methods. The essential oil normally has the characteristic taste and odor of the plant from which it was derived. An essential oil is still called a volatile oil as differentiated from a fixed oil. The hydraulically pressed sesame seed yields a fixed oil (sesame oil) that has low odor and is not volatile. The anise seed, upon distillation, yields odorous and volatile oil — oil of anise. Essential oils may have received their name because at one time they were thought to be essential to the life processes of the plant or were the essence of the plant. Excipient: Any ingredient in a mixture of substances that is not present as an active ingredient and may include solvents, preservatives, stabilizers, etc. In drugs, this would include any tablet or capsule ingredients as well. In drugs, the only active ingredients are those present for a specific pharmacologic effect. No excipient may exert a pharmacologic effect and remain an excipient. Expression: A process using pressure to obtain an essential oil, usually out of the rind of citrus fruits without the use of heat. Extended flavor: Dispersion of a flavor on a dry carrier. The flavor may be liquid (flavors, spice oils or oleoresins) or solid (vanillin or heliotropine) and can be natural or artificial. The dry carrier is usually an anhydrous material, such as dextrose. These flavors are also referred to as plated flavors (see also Dry solubles). Extract: A solution obtained by passing alcohol, or an alcohol–water mixture, through a substance. An example would be vanilla extract. Extracts found on the grocer’s shelf, such as orange, almond, lemon, etc., are essential oils dissolved in an alcohol–water mixture. FEMA: Flavor and Extract Manufacturers’ Association – one of several groups conferring GRAS status. FFPA: Free from Prussic Acid – used to describe HCN-free bitter almond oil.

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Fixative: Usually applied to perfume, but in flavoring, acts to reduce the overall volatility of the flavoring. Fixed oil: Generally, refers to a nonvolatile oil, obtained by hydraulic pressing or solvent extraction, with little or no odor (e.g., sesame oil). Fold: Indicates the degree of concentration of an extract or oil. For example, a fourfold oil indicates a concentration of 8 to 2 kg. Food: “Food includes human food, substances migrating to food and from food contact articles, pet food, and animal feed” (see 21 CFR §170.3). Food additive: Indicates any substance approved for addition to food by FDA on the basis of a food additive petition. Food additives are but one category of the allinclusive designation, food ingredients. Other categories of food ingredients include, but are not limited to GRAS substances, prior-sanctioned substances and color additives (both certified and noncertified). Although each category is distinct under FDA regulations, some substances are members of more than a single category. For example, a substance can be both a food additive and a GRAS substance at the same time. Food standard: A method or process and/or list of ingredients that may be used in a food that FDA has defined through regulation such as mayonnaise, macaroni, farina, French dressing or milk chocolate. Food standards were developed, in part, to thwart unscrupulous manufacturers from marketing products that did not conform to the usual and common understanding of the nature of a particular product. GRAS: The acronym for Generally Recognized As Safe, indicating any substance (and its intended use) that has been granted GRAS status by experts (either in or outside FDA). (See 21 CFR §170.30.) GRAS affirmed: A substance whose GRAS status has been designated by one party and is affirmed GRAS by FDA (21 CFR §184.1). The FDA GRAS Affirmation Program played a large role initially in incorporating food ingredients into the CFR (21 CRF §182), but GRAS affirmation has fallen into disuse, having been supplanted by the GRAS Notification Program. GRAS notification: The proposed regulation 21 CFR §176 (Federal Register (1997). 62(74):18937-18964), which provides for a notification system to FDA for any substance found to be GRAS. The notification system is voluntary. Herbs of commerce (HOC): 21 CFR §101.4(h) – part of the labeling regulation requires — “The common or usual name of ingredients of dietary supplements that are botanicals (including fungi and algae) shall be consistent with the names standardized in Herbs of Commerce, 1992 edition, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51.” This designation in Fenaroli’s indicates this substance is recognized in Herbs of Commerce. Imitation: A flavor containing all or some portion of nonnatural materials. For example, unless an orange flavoring is made entirely from orange, it is imitation. Specific provisions for the use of the word imitation are described in 21 CFR §101.3. Inactive ingredient: An excipient — any ingredient in a mixture of substances that is not present as an active ingredient and may include solvents, preservatives, stabilizers, etc. In drugs, this would include any tablet or capsule ingredients as well. In drugs, the only active ingredients are those present for a specific pharmacologic effect. No excipient may exert a pharmacologic effect and remain an excipient. Indirect food additive: A substance that is not directly added to food, but whose use in the proximity of food may allow for migration of the substance into food (e.g., a component of a food wrapper).

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Infusion: Prepared by refluxing a solvent over raw materials (usually alcohol), often using heat over a prolonged period of time. This is an archaic methodology, no longer employed. IOFI: International Organization of Flavour Industries. Isolate: A chemical or fraction obtained from a natural substance. For example, citral can be isolated from lemon oil or lemongrass. JECFA: Joint (WHO/FAO) Expert Committee on Food Additives. LGMP (limited by good manufacturing practice): A food ingredient whose use in food is self-limiting for technological, organoleptic or other reasons. Many flavor ingredients are self-limiting and over-use would make food impalatable. Maceration: To steep or soak in a solvent for the purpose of extraction. Maillard reaction: Flavor production by nonenzymatic browning of food; proceeds mainly from reactions of reducing sugars with amines, peptides and proteins. Masking agent: An ingredient capable of covering or at least making more acceptable an unpleasant odor or taste in a food or pharmaceutical. Menstrum: The medium in which a substances is dissolved – a solvent. Middle note or main note: The substance of a flavor; the main characteristic. Modifier: An ingredient that influences, but does not change materially, the flavor and odor characteristics of a flavor. MRL (maximum residue limit): A term used by JECFA to indicate the maximum concentration of residue resulting from the use of a veterinary drug that is acceptable in or on a food. MTDI (maximum tolerable daily intake): See PMTDI. NAS (National Academy of Sciences): In this context, the NAS number that is the identification number provided by NAS for the purposes of the surveys for food ingredients. Nature identical: A naturally-occurring substance produced by synthetic means. Note: A distinct flavor or odor characteristic. For example, many raspberry flavors have a seedy note. Oleoresin: A resinous–viscous product obtained when a substance is extracted with a nonaqueous solvent. The solvent is later removed. Spices, as a class, form most of the oleoresins the flavorist encounters; an example would be pepper oleoresin. PMTDI (provisional maximum tolerable daily intake): A term used by JECFA to indicate the endpoint used for contaminants with no cumulative properties. Its value represents permissible human exposure as a result of the natural occurrence of the substance in food and in drinking water. Possible average daily intake (PADI): The FEMA PADI (possible average daily intake) that is similar to the TAMDI concept, using maximum use level values, but only mean consumption values (based on Market Research Corporation of America mean frequency of eating and USDA mean portion size of 34 general food categories). Therefore, the FEMA PADI (in milligrams/person/day) is the mean consumption of foods containing the maximum amount. The conservatism of the PADI method assumes that the maximum amount of substance is added to the entire food category, not just the substance within that category. For example, the consumption of a substance added only to marshmallow cream cookies (a relatively rarely eaten food) would account for very little consumption, but the FEMA assumption is the substance is added to all baked goods, not just the small portion of baked goods represented by an exotic cookie.

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Prior-sanctioned food ingredient: A substance approved for the addition to food by FDA or USDA prior to September 6, 1958, and whose approval remains in place. FDA prior-sanctioned substances include several food-packaging materials and as single or multiple food contact materials. The USDA prior-sanctioned substances are sodium and potassium nitrate and nitrite for use in meat and poultry products. PTWI (provisional tolerable weekly intake): The endpoint used for food contaminants such as heavy metals with cumulative properties. The value of the PTWI represents permissible human weekly exposure to those contaminants unavoidably associated with the consumption of otherwise wholesome foods. Reported uses: As given in the text of this book, those amounts (both usual and maximum) in specific categories of food. Unless otherwise noted, the reported uses in this book are those designated by the Flavor and Extract Manufacturers’ Association (FEMA) from the list of 34 food categories adopted by FEMA. FDA recognizes 43 general categories of food (21 CFR §170.3(n)) as originally established in Exhibit 33B of the report of the National Academy of Sciences/National Research Council report, “A Comprehensive Survey of Industry on the Use of Food Chemicals Generally Recognized as Safe” (September 1972). Secondary food additive: Usually designating a substance used in the manufacture of food and, although it may be present in the final product, having no functionality in the final food. Examples include enzymes for processing cheese, solvents, lubricants or release agents (a release agent allows a piece of candy to exit the mold without damage). Single-fold oil: The oil as it is produced from the plant (distillation or expression), without concentration. Solid extract: A water-soluble concentrated extractant resulting from the extraction of plant matter using water-compatible solvents. If the concentrated product is oilsoluble, it would be an oleoresin. Fluid extracts are water or alcohol reconstitutions of solid extracts. Specialty: Usually similar to a compound, only not finished. A specialty, although not complete, carries the major part of the flavor load, so that only a few other substances are needed to complete the flavoring. Synthetic: Produced by chemical means, but not to be confused with the term artificial. Terpeneless oil: Removal of some terpenes to provide stability because they contribute to the instability of an essential oil. However, removal of all terpenes may severely undermine the flavor. There is no standard of what constitutes a “terpeneless oil.” Theoretical added maximum daily intake (TAMDI): Calculated on the basis of upper use levels and the estimated daily intakes of foods. For example, the more recent FEMA GRAS lists indicate two levels of use, the “average usual” and “average maximum.” The TAMDI would be determined using the “average maximum” level times the estimated daily intake of the food to which the substance is added. The estimated daily would presumably maximized as well, using the 90th or 95th percentile consumption. Tincture: An alcoholic extract of a botanical material, without further processing. Although originally an apothecary’s term, in the flavor industry, it refers to an alcoholic extract of a botanical in which the aroma is preserved. Top note: The first note normally perceived when a flavor is smelled or tasted. Usually a top note is relatively volatile and suggests identity.

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Type or class: The flavorist’s tendency to group similar flavors together, for example, red flavors (flavorings): strawberry, cherry, raspberry; citrus flavors: lemon, orange, lime, grapefruit, bergamot; brown flavors: coffee, malt, caramel; spice flavors: cassia, clove, nutmeg. Classes can also be made by volatility, chemical function or end use. WONF (with other natural flavors): Essentially, this indicates the addition of juices in addition to those indicated as the characterizing flavor as identified on the label of the container. Please consult 21 CFR §102 for labeling regulations of this type of product.

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Brief description of industrial processes

FEMA GRAS approved uses only (in ppm). There may be other (unpublished) use levels

FEMA Possible Average Daily Intake (PADI), IOFI designation (Natural, Nature Identical or Artificial

See Glossary for detailed explanation

Describes the organoleptic characteristics and other relevant information

Names appearing in bold are the most common synonyms

Preferred name (usually the most commonly used FDA name) 105-57-7 35

EEC No.: EINECS No.:

35 203-310-6

FEMA No.: JECFA No.:

2002 NAS No.: n/a

2002

97.0% of C6H1402

Assay

Usual 5.00 65.20 154.70 Max. 13.33 89.70 154.70

Usual 36.39 4.20 5.41

Max. 66.78 4.20 10.55

0.821-0.827 at 25˚C

Soluble in alcohol

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages

Specific gravity

Solubility

Synthesis: From ethyl alcohol and acetaldehyde in the presence of anhydrous calcium chloride. Aroma threshold values: Detection: 4 to 42 ppb Taste threshold values: n/a Natural occurrence: Present in some liquors (e.g., sake, whiskey and cognac); also detected and quantitatively assessed in rums.

Food Category Alcoholic beverages Baked goods Chewing gum

Reported uses (ppm): (FEMA, 1994)

Colorless to pale-yellow liquid

Appearance

Specifications: (FCC, 1996 and proposed 2000)

C6H1402/118.18

Description: A colorless liquid with a pungent, green, woody solvent pleasant odor and whisky or nutty taste. Consumption: Annual: 1000.00 lb Individual: 0.0008474 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 23 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 11.580 mg IOFI: Nature Identical Empirical Formula/MW:

CAS No.: CoE No.:

Synonyms: Acetaldehyde diethyl acetal

ACETAL

BRIEF EXPLANATION OF A SYNTHETIC FLAVOR

Reported in the literature for substances designated by IOFI as “Nature Identical”

Representative values in distilled water unless otherwise designated

Representative values from the literature

FCC specifications where available, otherwise JECFA or presumed article of commerce

Chemical formula, molecular weight (grams/mole) and chemical structure

United States and European regulatory agencies. See Glossary for description of each term

Identification numbers. See Glossary for description of each

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xxx

Representative values from the literature

Included for those plants from which flavoring substances are derived

FEMA Possible Average Daily Intake (PADI), IOFI designation (Natural, Nature Identical or Artificial

Describes the plant (and plant parts) from which the flavoring is derived

Identification numbers. See Glossary for description of each

Genus and species name

Preferred name (usually the most commonly used FDA name)

9000-01-05 EEC No.: n/a EINECS No.:

8 232-519-5

FEMA No.: JECFA No.:

2001 NAS No.: n/a

2001

Not more than 3 mg/kg

White or yellowish-white spheroidal tears Solubility

One gram dissolves in 2 ml water

Insoluble matter Not more than 1%

Usual 0.59 0.78 0.07 Max. 1.53 3.84 0.18

Food Category Imitation dairy Instant coffee/tea Meat products

Usual 9.56 0.13 0.99

Max. 12.50 0.80 3.37

Composition: Four acetophenone glycosides were isolated from the butanol-soluble fraction. Aroma threshold values: n/a Taste threshold values: Absolute; taste characteristics at 15 ppm: spicy sweet, fruity and honey with a woody herbal nuance.

Food Category Alcoholic beverages Baked goods Breakfast cereals

Physical-chemical characteristics: The oil is a mobile pale-yellow liquid exhibiting a peculiar odor and an extremely bitter flavor. Reported uses (ppm): (FEMA, 1994)

Arsenic (as AS)

Appearance

Description: Arabic or acacia gum is the dried exudate obtained from the stems and branches of Acacia senegal (L.) willd or of related species of Acacia. Injured trees exude Gum Arabic; heat, poor nutrition and drought stimulate its production. Consumption: Annual: 12,000,000 lb Individual: 10.1694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 184.1330, 582.7330, 27 CFR 24.246, 240.1051 FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: ADI: Not specified (1989) Trade association guidelines: FEMA PADI: 2.47 mg IOFI: Naturall Specifications: (FCC, 1996)

CAS No.: CoE No.:

Botanical name: Acacia sengal (L.) willd Botanical family: Leguminosae Other names: Acacia sengal gum; Arabic gum

ACACIA GUM

BRIEF EXPLANATION OF A NATURAL FLAVOR

Reported in the literature for substances designated by IOFI as “Nature Identical”

Representative values from the literature

FEMA GRAS approved uses only (in ppm). There may be other (unpublished) use levels

FCC specifications where available, otherwise JECFA or presumed article of commerce

United States and European regulatory agencies. See Glossary for description of each term

See Glossary for detailed explanation

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A ACACIA GUM Botanical name: Acacia sengal (L.) willd. Botanical family: Leguminosae Other names: Acacia sengal gum; Arabic gum; gum Arabic; Acacia delbata gum; Acacia solution; Acacia syrup; Australian gum; Gum Arabic; Indian gum; Wattle gum CAS No.: CoE No.:

9000-01-05 n/a

FL No.: EINECS No.:

n/a FEMA No.: 232-519-5 JECFA No.:

2001 n/a

NAS No.:

2001

Description: Arabic or acacia gum is the dried exudate obtained from the stems and branches of Acacia Senegal (L.) willd. or of related species of Acacia. Injured trees exude gum Arabic; heat, poor nutrition and drought stimulate its production. Most of the gum Arabic production is from wild trees, but some from privately owned and cultivated gardens are tapped and collected on a systematic basis. The gum called Hashab geneina (garden gum) is the cleanest and lightest grade and is most preferred for the U.S. market. The wild gum (called Hashab wady) is collected on a parttime basis in the dry season, from October to May or June, by natives whose main occupation is usually farming. After gathering, it is taken to central collecting stations where it is auctioned under government supervision, graded by hand and dried before exporting to gum suppliers in all parts of the world. Then it is resorted, ground, processed and graded to various specifications. Clear, white (sun-bleached) spheroidal tears, up to 32 mm in diameter, also occur as flakes. Chemically, gum Arabic is a neutral or slightly acid salt of a complex polysaccharide containing calcium, magnesium and potassium cations. Its most distinguishing property among the natural gums is its extreme solubility in water. Solutions of over 50% concentration may be prepared. Gum Arabic is best described as "heteropolymolecular," that is, a polymer system having either a variation in monomer (galactose, arabinose, rhamnose, glucuronic acid and 4-O-methylgucuronic acid) composition and/or variation in the mode of linking and branching of the monomer units, in addition to a distribution in molecular weight. Major uses of gum Arabic in foods are as a fixative for flavors, a foam stabilizer in beverages, an adhesive for icings and toppings, and an emulsifier and stabilizer in confectionary and ice cream. It is also widely used in the pharmaceutical, cosmetic, paper, textile, paint, ink and lithography industries. Consumption: Annual: 12000000.00 lb Individual: 10.1694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 184.1330, 582.7330; 27 CFR 24.246; 240.1051 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996); HOC (1992) JECFA: ADI: Not specified (1989) Trade association guidelines: FEMA PADI: 2.47 mg IOFI: Natural Specifications: (FCC, 1996) Appearance

Arsenic (as As)

White or yellowish white spheroidal tears

Not more than 3 mg/kg

Heavy metals (as Pb) Not more than 0.002%

Identification

To 10 ml of a cold 1-in-50 solution of acacia, add 0.2 ml diluted lead sub-acetate TS; a flocculent, or curdy, white precipitate is formed immediately (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Ash (acid-insoluNot more than 0.5% ble)

Insoluble matter

Ash (total)

Solubility

Not more than 4%

Not more than 1% 1 g Dissolves in 2 ml water (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit juice Fruit ices Gelatins, puddings Hard candy

Usual 0.59 0.78 0.07 27.83 0.09 12.72 4.34 0.24 0.36 5.00 0.61 276.50

Max. 1.53 3.84 0.18 28.04 0.11 14.86 12.61 0.32 0.56 9.99 5.28 284.70

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy Soups Sugar substitutes

Usual Max. 9.56 12.50 0.13 0.80 0.99 3.37 0.04 0.04 0.36 0.66 6.38 7.28 10.00 10.00 5.72 28.57 269.20 452.10 0.04 0.04 10.00 10.00

Aroma threshold values: n/a Taste threshold values: Absolute; taste characteristics at 15 ppm: Spicy sweet, fruity and honey with a woody, herbal nuance.

ACETAL Synonyms: Acetaldehyde diethyl acetal; Acetaldehyde ethyl acetal; Acetol; Diethylacetal; Dithane, 1,1-diethoxy-; Ethylidene diethyl ether; Ethylidenediethyl ether; 1,1-Diethoxyethane CAS No.: CoE No.:

105-57-7 35

FL No.: EINECS No.:

06.001 203-310-6

FEMA No.: JECFA No.:

2002 n/a

NAS No.:

2002

Description: A colorless liquid with a pungent, green, woody solvent pleasant odor and whisky or nutty taste. As a flavor ingredient, it is used in fruit, rum and whiskey. Acetal tends to polymerize on standing. Consumption:Annual: 1000.00 lb Individual: 0.0008474 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 23 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 11.580 mg IOFI: Nature Identical Empirical Formula/MW: C6H1402/118.18 Specifications: (FCC, 1996 and proposed 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

1.379-1.384 at 20∞C (Part 1 of 2)

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Flavor Ingredients

3

Specifications: (FCC, 1996 and proposed 2000) (Continued) Assay

97.0% of C6H1402

Solubility

Boiling point 102∞C

Specific gravity

Soluble in alcohol (1 ml in 1 ml 95% ethanol) propylene glycol and vegetable oils; slightly soluble in water 0.821-0.827 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 65.20 154.70 1.80 35.66

Max. 13.33 89.70 154.70 2.50 72.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.39 4.20 5.41 32.69

Max. 66.78 4.20 10.55 55.93

Synthesis: From ethyl alcohol and acetaldehyde in the presence of anhydrous calcium chloride or small amounts of mineral acids (HCl). Aroma threshold values: Detection: 4 to 42 ppb Taste threshold values: n/a Natural occurrence: Present in some liquors (e.g., sake, whiskey and cognac); also detected and quantitatively assessed in rums. Found in apple juice, orange juice, orange peel oil, bitter orange juice, strawberry fruit, raw radish, Chinese quince fruit, Chinese quince flesh, udo (Aralia cordata Thunb.).

ACETALDEHYDE Synonyms: Ethanal; Acetic aldehyde; Acetylaldehyde; Ethyl aldehyde CAS No.: CoE No.:

75-07-0 89

FL No.: EINECS No.:

05.001 200-836-8

FEMA No.: JECFA No.:

2003 80

NAS No.:

2003

Description: Acetaldehyde is a colorless, flammable liquid with a characteristic pungent, penetrating, ethereal odor. As a flavor ingredient/enhancer, as, for example, in orange juice, acetaldehyde helps create naturalness, fruitiness and juiciness. Consumption:Annual: 186666.6 lb Individual: 0.1581 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 23 ppm; Food: 20 ppm FDA: 21 CFR 172.515, 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current level of intake) (1997) Trade association guidelines: FEMA PADI: 35.261 mg IOFI: Nature Identical Empirical Formula/MW: C2H4O/44.05 Specifications: (FCC, 1996) Appearance Acid value

Colorless, liquid 5.0

Boiling point Residue on evaporation

Assay, minimum

99.0%

Solubility

21∞C 0.0006% Miscible in water, alcohol and organic solvents

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Fenaroli’s Handbook of Flavor Ingredients

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiment, relish Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies

Usual Max. 470.00 470.00 30.00 280.00 0.0005 600.00 0.78 9.20 0.50 5.00 83.00 2000.00 0.10 4.00 94.00 150.00 50.00 100.00 8.10 100.00 0.61 53.00

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual Max. 9.29 21.49 0.20 0.70 23.00 50.00 1.67 5.53 76.00 76.00 38.00 190.00 0.0085 0.02 0.25 10.00 3.00 1000.00 13.00 230.00

Synthesis: The method of synthesis is dependent on the price of feedstock and may be produced by a number of methods: (1) by oxidation of ethyl alcohol with potassium dichromate or manganese dioxide in the presence of sulfuric acid; (2) by addition of water to acetylene; (3) by formation during the natural alcoholic fermentation process. Recovery is effected by suitable fractionation, subsequent preparation of the acetaldehyde ammonia and final treatment of the addition compound with diluted sulfuric acid. Aroma threshold values: Detection: 0.7 to 200 ppb; Recognition: 27 to 380 ppb Taste threshold values: n/a Natural occurrence: Reported found in oak and tobacco leaves; in the fruital aromas of pear, apple, raspberry, strawberry and pineapple; in the distillation waters of Monarda punctata, orris, cumin, chenopodium; in the essential oils of Litsea cubeba, Magnolia grandijlora, Artemisia brevifolia, rosemary, balm, clary sage, Mentha arvensis, daffodil, bitter orange, camphor, angelica, fennel, mustard, Scotch blended whiskey, Japanese whiskey, rose wine, blackberry brandy and rum.

ACETALDEHYDE, BUTYL PHENETHYL ACETAL Synonyms: 2-Butoxy-2-phenylethoxy-ethane Acetal R; Pepital; 1-Phenethoxy-1-propoxyethane; Propyl phenethyl acetal; 2-(1-Butoxyethoxy)ethyl benzene; Benzene, 2-(1-butoxy ethoxy)ethyl-; 2-(1-Butoxyethoxy)ethyl benzene CAS No.: CoE No.:

64577-91-9 FL No.: n/a EINECS No.:

06.036 264-948-9

FEMA No.: JECFA No.:

3125 n/a

NAS No.:

3125

Description: A liquid with a green vegetable odor and a green paper taste. Used in vegetable and fruit flavors. Consumption:Annual: <1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.546 mg IOFI: Artificial Empirical Formula/MW: C14H22O2/222.32

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Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.33 1.00

Max. 3.00 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.67 3.00

Max. 3.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETALDEHYDE DIISOAMYL ACETAL Synonyms: Butane,1,1-[ethylidenebis(oxy)]bis[3-methy]-; 3-Methyl-1-[1-(3-methylbutoxy)ethoxy]-butane; 1,1-bis(3-Methylbutoxy)ethane; 1,1-Di-isopentyloxyethane CAS No.: CoE No.:

13002-09-0 FL No.: 10028 EINECS No.:

06.055 235-839-3

FEMA No.: JECFA No.:

4024

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 6.599 mg (FEMA) Empirical Formula/MW:

Individual: n/a

IOFI: n/a

CH3

C12H26O2/202

H3C

n/a

CH3 O

CH3

O

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Fish products Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 10.00 25.00 10.00 15.00 10.00 15.00 20.00

Max. 20.00 50.00 20.00 30.00 20.00 30.00 40.00

Food Category Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 10.00 10.00 10.00 10.00 15.00 15.00

Max. 20.00 20.00 20.00 20.00 30.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grape brandy, apple brandy, rum, sherry and cider.

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ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL Synonyms: Acetaldehyde ethyl cis-3-hexenyl acetal; cis-1-(ethoxyethoxy)-3-hexene; Ethyl cis-3-hexenyl acetal; 3-Hexene, 1-(1-ethoxyethoxy)- (Z)-; cis-3-Hexenyl ethyl acetal of acetaldehyde; Leaf alcohol (ethyl) acetal CAS No.: CoE No.:

28069-74-1 FL No.: 10034 EINECS No.:

06.081 248-817-3

FEMA No.: JECFA No.:

3775 n/a

NAS No.:

n/a

Description: A colorless liquid with an odor similar to green leaf. Consumption: Annual: 70.00 lb Individual: 0.00008333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.00995 mg IOFI: n/a Empirical Formula/MW: C10H20O2/172.27 Specifications: (Burdock, 1995) Appearance Assay Boiling point Density

Colorless liquid 98% 85∞C at 7 mmHg 0.851

Flash point Refractive index Solubility Specific gravity

82∞C 1.520-1.426 at 20∞C Insoluble in water; soluble in alcohol 0.848-0.856 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Fruit ices Gelatins, puddings

Usual 3.00 0.02 0.04

Max. 7.00 0.10 0.40

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 2.00 0.08 0.04

Max. 5.00 0.40 0.30

Synthesis: From acetaldehyde diethyl acetal (acetal) with cis-3-hexenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit (Psidium guajava L.).

ACETALDEHYDE PHENETHYL PROPYL ACETAL Synonyms: Acetal R; Pepital; 1-Phenethoxy-1propoxy-ethane; Propyl phenethyl acetal; Acetaldehyde propyl phenylethyl acetal; Benzene, (2-(1-propoxyethoxy)ethyl)-; (2-(1-Propoxyethoxy)ethyl)benzene; (2-(1-Propoxyethoxy)ethyl) benzene CAS No.: CoE No.:

7493-57-4 511

FL No.: EINECS No.:

06.016 231-327-9

FEMA No.: JECFA No.:

2004 n/a

NAS No.:

2004

Description: A colorless liquid with an odor described as being pleasant, clean or green or as having a very strong odor of green leaves. It has a green paper taste and is useful in vegetable and fruit flavors. Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day

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Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.137 mg Empirical Formula/MW:

7

IOFI: Artificial

C13H20O2/208.30 Specifications: (Burdock, 1997) Appearance

Colorless, stable liquid

Solubility

Flash point Refractive index

95∞C 1.4770-1.4820 at 20∞C

Specific gravity

1:7 in 70% ethanol; 1:2 in 80% ethanol 0.944-0.950 at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 7.75 8.67 7.67

Max. 7.00 15.00 20.00 13.00

Food Category Gravies Nonalcoholic beverages Processed vegetables Soft candy

Usual 0.50 2.67 15.00 7.00

Max. 2.00 6.33 20.00 11.00

Synthesis: From acetaldehyde with a mixture of propyl and b-phenyl ethyl alcohols. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETANISOLE Synonyms: Acetophenone, 4'-methoxy-; 4-Acetylanisole; p-Acetylanisole; Ethanone, 1-(4methoxyphenyl)-; Linarodin; 4'-Methoxyacetophenone; 4-Methoxyacetophenone; p-Methoxyacetophenone; 1-(4-Methoxyphenyl)ethanone; p-Methoxyphenyl methyl ketone; Methyl p-methoxyphenyl ketone; 4-Methoxyphenyl methyl ketone; Novatone; Vananote CAS No.: CoE No.:

100-06-1 570

FL No.: EINECS No.:

07.038 202-815-9

FEMA No.: JECFA No.:

2005 n/a

NAS No.:

2005

Description: Yellowish-white crystals with an odor similar to that of p-methylacetopheneone, suggestive of hawthorn and floral note of heliotrope, possessing a bitter and unpleasant taste. Useful in vanilla, nut, tobacco and butter flavors. Consumption: Annual: 5600.00 lb Individual: 0.004745 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 9.088 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O2/150.18 Specifications: (Burdock, 1997)

Assay, minimum

Colorless to pale-yellow fused solid 98%

Boiling point

153∞C (26 mmHg)

Solubility

Freezing point

34.7∞C (not less than 36∞C)

Specific gravity

Appearance

Melting point

38∞C at 36∞C

Refractive index

1.55489 at 25∞C Soluble in most fixed oils and propylene glycol, 1 g in 5 ml 50% alcohol; insoluble in glycerin 1.0959 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.0001 1.50 110.00 1.00 0.20

Max. 0.0001 2.00 110.00 2.00 0.20

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 278.30 335.00 100.00 100.00 7.80 150.00 2.10 31.00

Synthesis: From anisole and acetyl chloride in the presence of aluminum chloride and carbon disulfide; from anisole and acetic acid in the presence of boron trifluoride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, anisic, fruity, cherry with powdery vanilla nuances. Natural occurrence: Reported found in European cranberry (Vaccinium oxycoccus L.), guava fruit (Psidium guajava L.), Vitis labrusca L., tomato, anise (Pimpinella anisum L.), mentha oils, grilled and roasted beef, sherry, cloudberry (Rubus chamaemorus L.), salted and pickled plums, Illicium verum and black chokeberry (Aronia melanocarpa ell.).

ACETIC ACID Synonyms: Ethanoic acid; Acetic acid glacial; Acetic acid (aqueous solution); Ethylic acid; Methanecarboxylic acid; Pyroligneous acid; Vinegar acid; Vosol; Acetic acid, of a concentration of more than 10%, by weight of acetic acid CAS No.: CoE No.:

64-19-7 2

FL No.: EINECS No.:

08.002 200-580-7

FEMA No.: JECFA No.:

2006 81

NAS No.:

2006

Description: Acetic acid, CH3COOH, is a colorless, volatile liquid at ambient temperatures. The pure compound, glacial acetic acid, owes its name to its ice-like crystalline appearance at 15.6∞C. As generally supplied, acetic acid is a 6 N aqueous solution (about 36%) or a 1 N solution (about 6%). These or other dilutions are used in adding appropriate amounts of acetic acid to foods. Acetic acid is the characteristic acid of vinegar, its concentration ranging from 3.5 to 5.6%. Acetic acid and acetates are present in most plants and animal tissues in small but detectable amounts. They are normal metabolic intermediates, are produced by such bacterial species as Acetobacter and can be synthesized completely from carbon dioxide

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by such microorganisms as Clostridium thermoaceticum. The rat forms acetate at the rate of 1% of its body weight per day. As a colorless liquid with a strong, pungent, characteristic vinegar odor, it is useful in butter, cheese, grape and fruit flavors. Very little pure acetic acid as such is used in foods, although it is classified by FDA as a GRAS material. Consequently, it may be employed in products that are not covered by Definitions and Standards of Identity. Acetic acid is the principal component of vinegars and pyroligneous acid. In the form of vinegar, more than 27 million lb were added to food in 1986, with approximately equal amounts used as acidulants and flavoring agents. In fact, acetic acid (as vinegar) was one of the earliest flavoring agents. Vinegars are used extensively in preparing salad dressing and mayonnaise, sour and sweet pickles and numerous sauces and catsups. They are also used in the curing of meat and in the canning of certain vegetables. In the manufacture of mayonnaise, the addition of a portion of acetic acid (vinegar) to the salt- or sugar-yolk reduces the heat resistance of Salmonella. Water binding compositions of sausages often include acetic acid or its sodium salt, while calcium acetate is used to preserve the texture of sliced, canned vegetables. Consumption:Annual: 7033333.3 lb Individual: 5.9604 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 131.136, 131.144, 133.123, 133.124, 133.169, 133.173, 133.178, 133.179, 169.115, 169.140, 169.150, 178.1010, 184.1005, 582.1005 FDA (other): Approved for OTC use (21 CFR 310.545, 444.442f); excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 2.145 mg IOFI: Nature Identical Empirical Formula/MW: C2H4O2/60.05 Specifications: (FCC, 1996) Appearance

Clear colorless liquid

Readily oxidizable substances

Passes test

Assay

Not less than 99.5% and not more than 100.5%, by weight of C2H4O2

Solidification point

Not lower than 15.6∞C

Boiling point

118∞C

Solubility

Heavy metals Not more than 10 mg/kg Nonvolatile residue Not more than 0.005%

Specific gravity

Miscible in water, glycerin and alcohol 1.049

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.11 0.11 0.00 0.07 135.60 14.93 0.05 0.04 1.82

Max. 0.18 0.16 0.00 0.70 135.70 30.86 0.05 0.06 12.14

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 0.17 0.14 7.84 0.80 0.23 1.50 0.05 0.11

Max. 0.17 0.14 16.27 1.25 0.23 1.50 0.07 0.11

Synthesis: From the destructive distillation of wood from acetylene and water and from acetaldehyde by subsequent oxidation with air. Pure acetic acid is produced commercially by a

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number of different processes. As dilute solutions, it is obtained from alcohol by the “QuickVinegar Process.” Smaller quantities are obtained from the pyroligneous acid liquors acquired in the destructive distillation of hard wood. It is manufactured synthetically in high yields by the oxidation of acetaldehyde and of butane, and as the reaction product of methanol and carbon monoxide. Vinegars are produced from cider, grapes (or wine), sucrose, glucose or malt by successive alcoholic and acetous fermentations. In the U.S. the use of the term “vinegar,” without qualifying adjectives, implies only cider vinegar. Although a 4 to 8% solution of pure acetic acid would have the same taste characteristics as cider vinegar, it could not qualify as a vinegar, since it would lack other readily detectable components characteristic of cider vinegar. In Great Britain, malt vinegar is specified. On the European continent, wine vinegar is the most common variety. Aroma threshold values: Detection: 10 to 522 ppm; Recognition: 60 ppm Taste threshold values: n/a Natural occurrence: Identified among the constituents of petitgrain lemon oil, in bitter orange oil and in strawberry aroma. It is found in unprocessed figs along with citric and a small amount of malic acid. Reported found in fresh apple, apple juice, grapefruit juice (Citrus paradisi), French fried potato, cooked or boiled potatoes, Capsicum frutescens, vinegar, wheaten bread, blue chesses, cheddar cheese, Swiss cheeses, Camembert, feta cheese, Gruyere de Comte, tilsit cheese, cream, canned mango, traditional cooked rice, fermented radish and other natural sources.

ACETIC ANHYDRIDE Synonyms: Acetanhydride; Acetic acid, anhydride; Acetic oxide, Acetyl anhydride; Acetyl ether; Acetyl ether, Acetyl oxide; Ethanoic anhydrate, Ethanoic anhydride CAS No.: CoE No.:

108-24-7 n/a

FL No.: EINECS No.:

n/a 203-564-8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: An esterification agent used in the preparation of modified starch and for acetylation of acetylated monoglycerides. It has a strong acetic odor. Consumption:Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.892 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C4H6O3/102.09 n/a Specifications: Appearance Boiling point Melting point

Clear, colorless liquid 140∞C –73∞C

Solubility Specific gravity Vapor pressure

Slowly soluble in water (reacts) 1.08 at 15∞C 4 at 20∞C

Reported uses: n/a Synthesis: It may be synthesized from diacetyl by partial reduction with zinc and acid or may be derived from fermentation. Aroma threshold values: Detection: 490 ppb; Recognition: 1.5 ppm

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Taste threshold values: n/a Natural occurrence: Reported found in watercress (Nasturtium officinale r. br.).

ACETOIN Synonyms: Acetyl methyl carbinol; Acetylmethylcarbinol; 2-Butanol-3-one; 2,3Butanolone; 2-Butanone, 3-hydroxy-; Dimethylketol; 3-Hydroxy-2-butanone; 1-Hydroxyethyl methyl ketone; gamma-Hydroxy-beta-oxobutane; Methanol, acetylmethylCAS No.: CoE No.:

513-86-0 749

FL No.: EINECS No.:

07.051 FEMA No.: 208-174-1 JECFA No.:

2008 405

NAS No.:

2008

Description: Acetoin is a yellowish liquid with a bland, woody, yogurt odor and a fatty creamy “tub” butter taste. It is useful as a flavor ingredient in butter, milk, yogurt or strawberry flavors. Consumption:Annual: 33833.3 lb Individual: 0.02867 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 62.694 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.12 Specifications: (FCC, 1996) Appearance

Monomer: colorless to pale-yellow liquid; Dimer: white crystalline powder

Refractive index 1.417-1.420 at 20.0∞C

Assay, minimum

96.0% of C4H8O2

Solubility

Boiling point

148∞C

Specific gravity

Miscible with water, propylene glycol and alcohol; insoluble in vegetable oils 1.005-1.019 at 25.0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 3.10 380.00 0.67 10.00 0.42 2.00 21.00 100.00 50.00 10.00 0.03 81.00 0.029

Max. 3.10 750.00 0.67 10.00 0.42 8.00 100.00 100.00 750.00 50.00 0.03 81.00 0.029

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Other grains Reconstituted vegetables Seasoning, flavors Snack foods Soft candy Soups Sweet sauce

Usual Max. 18.20 84.89 50.00 100.00 12.29 24.27 .012 0.03 1.80 17.00 200.00 400.00 32.00 200.00 30.00 90.00 36.00 98.00 9.8 50.00 0.05 0.05 98.00 98.00

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Synthesis: From diacetyl by partial reduction with zinc and acid. It is also a product of fermentation. Acetoin is an optically active compound. The d(–)acetyl methyl carbinol is obtained from fermentation and, in mixture with other products, from the catalytic oxidation of 2,3-butanediol. The 1(+)acetyl methyl carbinol is also obtained from fermentation. The optically pure form has not been isolated; the optically inactive form is prepared synthetically. Aroma threshold values: Detection: 5 ppb to 10 ppm Taste threshold values: Taste characteristics at 100 ppm: Creamy, dairy, sweet, buttery, oily and milky. Natural occurrence: Reported found in fresh apple, cooked apple, leek (raw) (Allium porrum L.), heated leek, corn honey cocoa, butter, roasted coffee, cheeses, white wine, red wine, rose wine, sparkling wine, microbial fermented tea, scallop, crowberry (Empetrum nigrum coll.), Chinese quince fruit and other natural sources.

ACETOLEIN Synonyms: Glyceryl monooleate, acetylated; Monoglycerides, acetylated; 9-Octadecenoic acid (Z)-, ester with 1,23-propanetriol diacetate; Oleic acid ester with hydroxypropanediyl diacetate CAS No.: CoE No.:

28060-90-4 FL No.: n/a EINECS No.:

n/a 248-807-9

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Acetylated monoglycerides consist of partial or complete esters of glycerin with a mixture of acetic and edible fat-forming fatty acids. Acetolein may have an acetic acid odor, but is practically bland in taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 184.1323 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C25H44O6/440.61 n/a Specifications: (Burdock, 1997) Appearance

Varying consistency from clear, thin liquids to solids, white to pale-yellow in color

Solubility

Insoluble in water; soluble in alcohol, acetone, etc.

Reported uses (ppm): n/a Synthesis: The food additive acetylated monoglycerides is manufactured by (1) the interesterification of edible fats with triacetin and in the presence of catalytic agents that are not food additives or authorized by regulation, followed by a molecular distillation or by steam stripping; or (2) the direct acetylation of edible monoglycerides with acetic anhydride without the use of catalyst or molecular distillation, and with the removal of vacuum distillation, if necessary, of the acetic acid, acetic anhydride and triacetin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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ACETONE Synonyms: Acetone oil; Dimethyl ketone; Dimethylformaldehyde; Dimethylketal; Ketone propane; Ketone, dimethyl; Ketone, dimethyl-; b-Ketopropane; Methyl ketone; Propanone; 2-Propanone; Pyroacetic acid; Pyroacetic ether CAS No.: CoE No.:

67-64-1 737

FL No.: EINECS No.:

07.050 200-662-2

FEMA No.: JECFA No.:

3326 139

NAS No.:

3326

Description: A clear liquid with characteristic aromatic odor; pungent, somewhat sweet taste. It is used as a flavor enhancer, flavoring agent or adjuvant solvent, or vehicle washing or surface removal agent. Its quick miscibility with water, alcohol, ether, chloroform and most volatile oils makes acetone a valuable solvent and extractant. Consumption: Annual: 37.50 lb Individual: 0.0000317 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 73.1, 73.30, 73.345, 73.615, 173.210 FDA (other): Approved for OTC use (21 CFR 310.545) JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.901 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O/58.08 Specifications: (FCC, 1996) Appearance Acidity (as acetic acid) Aldehydes (as formaldehyde) Alkalinity (as NH3) Assay Distillation range Heavy metals (as Pb) Methanol

Clear, colorless liquid.

Nonvolatile residue

Not more than 10 mg/kg

Not more than 0.002%

Phenols

Passes test

Not more than 0.002%

Refractive index

1.356 at 20∞C

Not more than 10 mg/kg

Solubility

Miscible with water, alcohol, ether, chloroform and most volatile oils

Solubility in water

Passes test

Not less than 99.5% and not more than 100.5% by weight of C3H6O Within a range of 10 including 56.10 Not more than 1 mg/kg

Substances reducing Passes test permanganate Water

Not more than 0.5%

Not more than 0.05%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings Jams, jellies

Usual 0.37 3.00 14.00 3.00 0.60 0.27

Max. 0.37 9.00 20.00 5.00 0.60 0.27

Food Category Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 1.60 0.57 5.00 0.88 1.30

Max. 1.60 .057 10.00 5.40 1.30

Synthesis: By fermentation, or by chemical synthesis from isopropanol, cumene or propane.

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Aroma threshold values: Detection: 40 to 476 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, pear, grape, pineapple, strawberry, raspberry, tomato, black currant, citrus, onion and potato; also reported found in cocoa leaves, in Mexican goosefoot and in the oils of coriander and lavender. In trace amounts it has been reportedly identified in the oil of bitter orange, in distilled wine and in coffee aroma.

ACETONE PEROXIDES Synonyms: Acetone peroxide CAS No.: CoE No.:

1336-17-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1194

Description: A mixture of monomeric and linear dimeric acetone peroxides (mainly 2,2hydroxyperoxypropane), with minor proportions of higher polymers, usually mixed with an edible carrier such as cornstarch. The cornstarch mixture is a fine, white, free-flowing powder having a sharp acrid odor similar to that of hydrogen peroxide when the container is first opened. Acetone peroxides are used in foods as a bleaching agent, maturing agent and dough conditioner. Acetone peroxides are strong oxidizing agents and exposure to skin and eyes should be avoided. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 137.105, 172.802 FDA (other): n/a JECFA: No treatment level set (1965) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: n/a n/a Specifications: (FCC, 1996) Appearance

Assay

Monomeric and linear dimeric acetone peroxides are usually mixed with an edible carrier such as cornstarch resulting in a fine, white, free-flowing powder Yields an amount of hydrogen peroxide equivalent to not less than 16.0% of acetone peroxides

Heavy metals Not more than 10 mg/kg (as Pb)

Reported uses (ppm): Acetone peroxide is formed when hydrogen peroxide 30% acts on acetone. The introduction of dilute sulfuric acid causes the reaction to go into completion. Acetone peroxide is one of the most sensitive explosives known to man and great care is needed to handle this compound carefully. Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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ACETOPHENONE Synonyms: Acetylbenzene; Benzene, acetyl-; Benzoyl methide; Ethanone, 1-phenyl-; Hypnon; Hypnone; Ketone, methyl phenyl; Methyl phenyl ketone; 1-Phenyl-1-ethanone; 1-Phenylethanone; Phenyl methyl ketone CAS No.: CoE No.:

98-86-2 138

FL No.: EINECS No.:

07.004 202-708-7

FEMA No.: JECFA No.:

2009 n/a

NAS No.:

2009

Description: Acetophenone has a characteristic sweet, pungent and strong medicinal odor with a bitter, aromatic cherry branch taste. It is useful in flavors of grape, cherry and tobacco. Consumption: Annual: 550.00 lb Individual: 0.0004661 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.552 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O/120.14 Specifications: (FCC, 1966)

Assay

Practically colorless liquid above 20∞C 98% of C8H8O

Boiling point

202∞C

Chlorinated compounds

Passes test

Appearance

Refractive index

1.533-1.535 at 20∞C

Solidification point Not lower than 19∞C Very soluble in propylene glycol and most fixed oils; soluble in alcohol (1ml in 5 ml 50% alcoSolubility hol), chloroform and ether; slightly soluble in water; insoluble in glycerin Specific gravity

1.025-1.028 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 13.12 10.57 17.93

Max. 1.00 45.07 14.45 24.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 28.30 3.88 20.79

Max. 28.30 5.93 28.25

Synthesis: From benzene and acetylchloride in the presence of aluminum chloride or by catalytic oxidation of ethyl benzene; also prepared by fractional distillation and crystallization from the essential oil of Stirlingia latifolia. Aroma threshold values: Detection: 170 ppb; Recognition: 2.9 ppm Taste threshold values: Taste characteristics at 10 ppm: Sweet, nutty, benzaldehyde with musty, fruity notes. Natural occurrence: Reported found in the oils of labdanum, Stirlingia latifolia, Urtica dioica, Elsholtzia argyi var. nipponica, Elsholtzia ciliata, in various species of Orthodon (0. citralifernm, 0. linaloolifernm var. laerolinaloolifernm, 0. linaloifernm, 0. sabinolifernm var. taiwanense) and in castoreum absolute.

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2-ACETOXY-3-BUTANONE Synonyms: Acetoin acetate; Acetyl methyl carbinyl acetate; 2-Butanone, 3-(acetyloxy)-; 2Butanon-3-yl acetate CAS No.: CoE No.:

4906-24-5 608

FL No.: EINECS No.:

09.186 n/a

FEMA No.: JECFA No.:

Consumption:Annual: < 1.0 lb Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 2.454 mg Empirical Formula/MW:

3526 406

NAS No.:

3526

Individual: 0.00000026 mg/kg/day

IOFI: n/a

C6H10O3/130.14 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless to slightly yellow liquid 98.0% (min) 74-75∞C

Refractive index

1.410-1.416

Solubility Specific gravity

Soluble in ethanol 0.990-1.010

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 49.30 20.00

Max. 20.00 49.30 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.00 20.00 47.80

Max. 20.00 20.00 47.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba dunal).

6-ACETOXYDIHYDROTHEASPIRANE Synonyms: 1-Oxaspiro(4.5)decan-6-ol, 2,6,10,10-tetramethyl-, acetate; (2 RS, 5SR, 6SR)2,6,10,10-tetramethyl-1-oxaspirol(4,5)dec-6-ol acetate CAS No.: CoE No.:

72541-09-4 FL No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

n/a n/a

FEMA No.: JECFA No.:

3651 n/a

NAS No.:

3651

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.010 mg Empirical Formula/MW:

17

IOFI: n/a

C15H26O3/254.37

Specifications: (Burdock, 1997) Appearance Assay Refractive index

Partly crystalline, partly liquid (depending on C2 epimer ratio) 97% (1:1 mixture of C2 epimers) 1.474 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in fats 1.020 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Instant coffee, tea

Usual 0.05 0.01 0.01 0.01

Max. 0.50 0.30 0.20 0.05

Food Category Meat products Seasoning, flavorings Snack foods Soups

Usual 0.02 0.01 0.10 0.01

Max. 0.50 0.10 0.50 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: Furaneol acetate; 3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-; Furanone, 4acetoxy-2,5-dimethyl-3(2H) CAS No.: CoE No.:

4166-20-5 n/a

FL No.: EINECS No.:

13.099 n/a

FEMA No.: JECFA No.:

3797 n/a

NAS No.:

n/a

Description: May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.9 Organoleptic characteristics: Caramel, savory. Used in commercial meat flavors. First used in food in 1988. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

9 Flavors

and Fragrances Catalog, Aldrich Chemical Co., 2000.

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Trade association guidelines: FEMA PADI: 0.9310 mg Empirical Formula/MW:

IOFI: n/a

C8H10O4/170.17 Specifications: Appearance Assay Boiling point Density

Yellowish liquid with a characteristic odor 90+% 243∞F 1.167

Flash point

>230∞F

Refractive index Specific gravity

1.1595; 1.4770 1.4798

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Confection, frosting Gelatins, puddings Hard candy Imitation dairy

Usual 5.00 2.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00 5.00

Food Category Meat products Snack foods Soft candy Soups

Usual 2.00 2.00 2.00 1.00

Max. 5.00 5.00 5.00 2.00

Synthesis: Synthesized from furaneol and acetic acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): 75% of a taste panel found furaneol acetate intolerable at 0.03-0.06% in water containing 5% sucrose. Natural occurrence: Reported present in strawberry (0.001-0.01).

4(p-ACETOXYPHENYL)-2-BUTANONE Synonyms: Acetate of 4-(hydroxyphenyl)-2-butanone; 4-(p-Acetoxyphenyl)-2-butanone; 4(p-Acetoxyphenyl)-2-butanone; p-(2-Acetylethyl)phenyl acetate; 4-(4-(Acetyloxy)-phenyl)2-butanone; 2-Butanone, 4-(4-(acetyloxy)phenyl)-; 2-Butanone, 4-(p-hydroxyphenyl)-, acetate; 4-(p-Hydroxyphenyl)-2-butanone, acetate; 4-(3-Oxobutyl)phenyl acetate CAS No.: CoE No.:

3572-06-3 n/a

FL No.: EINECS No.:

09.288 222-682-0

FEMA No.: JECFA No.:

Description: A yellow liquid with sweet, raspberry, fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.048 mg Empirical Formula/MW: C12H14O3/206.24

3652 n/a

NAS No.:

3652

Individual: n/a

IOFI: Artificial

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19

Specifications: (Burdock, 1997) Appearance Assay Boiling point

Yellow liquid 98% 155∞C at 2.5 mmHg

Refractive index Specific gravity

1.5088 at 20∞C 1.0977

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confectionary, frosting Fruit ices Gelatins, puddings Hard candy

Usual 5.00 0.50 0.50 1.00 1.00

Max. 10.00 1.00 1.00 2.00 2.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20 0.50

Max. 1.00 1.00 0.50 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ACETYL-6-tert-BUTYL-1,1-DIMETHYLINDANE Synonyms: 6-tert-Butyl-1,1-dimethylindan-4-yl methyl ketone; Celestolide; Ethanone, 1-(6-(1,1-dimethylethyl)-2,3-dihydro-1,1-dimethyl-1H-inden-4-yl)CAS No.: CoE No.:

13171-00-1 FL No.: n/a EINECS No.:

07.133 236-114-4

FEMA No.: JECFA No.:

3653 n/a

NAS No.:

3653

Description: A crystalline compound with a mild, sweet, musky odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Artificial Empirical Formula/MW:

C17H24O/244.38 Specifications: (Burdock, 1997) Appearance Assay

White crystals, almost white crystals 98%

Reported uses (ppm): (FEMA, 1994) Food Category Soft candy

Usual n/a

Synthesis: From tert-butylbenzene. Aroma threshold values: n/a Taste threshold values: n/a

Max. 8.00

Melting point Solubility

76∞C Miscible in oils

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Natural occurrence: Not reported found in nature.

3-ACETYL-2, 5-DIMETHYLFURAN Synonyms: 2,5-Dimethyl-3-acetyl furan; 1-(2,5-Dimethyl-3-furyl)ethan-1-one CAS No.: CoE No.:

10599-70-9 FL No.: n/a EINECS No.:

13.066 FEMA No.: 10599-70-9 JECFA No.:

3391 n/a

NAS No.:

3391

Description: It is a liquid with a powerful, slightly roasted, nut-like, sweet taste. Consumption:Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.048 mg IOFI: Artificial Empirical Formula/MW: C6H10O2/138.17 Specifications: (FCC, 1996) Appearance

Yellow liquid

Refractive index

Angular rotation

Between –1∞ and +1∞

Solubility

Assay Boiling point

99.0% of C8H10O2 83∞C (11 mmHg)

Specific gravity

1.475-1.496 (25∞C) Soluble in alcohol, propylene glycol, most fixed oils; slightly soluble in water 1.027-1.048 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies Meat products

Usual 4.00 0.60 1.50 4.00 2.00

Max. 4.00 0.60 1.50 4.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.60 1.00 1.50 4.00

Max. 0.60 1.00 1.50 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Nut, cocoa, meat, popcorn, bread. Natural occurrence: Not reported found in nature.

2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, mixture of ISOMERS Synonyms: 2-Acetyle-3,5-dimethylpyrazine; 3-Acetyl-2,5-dimethylpyrazine CAS No.: CoE No.:

977043-63-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3327 n/a

NAS No.:

3327

Description: It has an odor of roasted hazelnut with caramel popcorn and nuances. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.810 mg Empirical Formula/MW:

21

IOFI: n/a

C8H10N2O/150 Specifications: Assay

C: 63.98%; H: 6.71%; N: 18.65%; O: 10.65%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 2.50 5.00 1.00 1.00

Max. 7.50 5.00 1.00 1.00

Food Category Gravies Meat products Soft candy Soups

Usual 1.00 2.00 5.00 4.00

Max. 2.50 5.00 8.00 7.00

Synthesis: From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

3-ACETYL-2,5-DIMETHYLTHIOPHENE Synonyms: 2,5-Dimethylthophen-3-yl methyl ketone; Ethanone, 1-(2,5-dimethyl-3-thienyl);- Ketone, 2,5-dimethyl-3-thienyl methyl CAS No.: CoE No.:

2530-10-1 n/a

FL No.: EINECS No.:

15.024 219-779-5

FEMA No.: JECFA No.:

Description: A liquid with burnt, roasted taste. Consumption: Annual: 3.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.599 mg Empirical Formula/MW:

3527 n/a

NAS No.:

3527

Individual: 0.00000282 mg/kg/day

IOFI: n/a

C8H10OS/154.23 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid ≥96%; 2.6% of 2,3-dimethyl5-acetylthiophene

Boiling point

107-109∞C at 15 mmHg

Refractive index

1.5440 at 20 mmHg

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 1.00 2.00 0.60 1.50 1.00

Max. 1.00 2.00 0.60 1.50 1.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.60 1.00 1.50 1.00

Max. 0.60 1.00 1.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled and cooked beef.

2-ACETYL-3-ETHYLPYRAZINE Synonyms: Ethanone, 1-(3-ethylpyrazinyl)-; 1-(3-Ethylpyrazinyl)ethan-1-one; 1-(3-Ethylpyrazinyl)ethanone CAS No.: CoE No.:

32974-92-8 FL No.: n/a EINECS No.:

14.049 251-316-2

FEMA No.: JECFA No.:

3250 n/a

NAS No.:

3250

Description: 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, meaty taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.630 mg IOFI: n/a Empirical Formula/MW: C8H10N2O/150.18 (calculated = 150.079312) Specifications: (Burdock, 1997) Assay

C: 63.98%; H: 6.71%; N: 18.65%; O: 10.65%

Boiling point

55∞C at 1.1 mmHg

IR spectra

3.3, 3.39, 3.41, 5.5, 5.9, 6.05, 6.45, 6.55, 6.85, 7.09, 7.14, 7.40, 7.60, 7.85, 8.02, 8.45, 8.60, 8.70, 9.20, 9.30

Mass spectra

150, 43, 107, 52, 79, 27

NMR spectra

(CDCI3), 1.28 (t, 3, -CH2CH3), 2.69 (s, 3, -C(=0)CH3), 3.15 (q,2, -CH2 – CH3) 8.44 (d-1, ring –H) 8.61 (d,1, ring –H)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gelatins, puddings Gravies

Usual 1.00 0.10 10.00

Max. 2.00 0.10 20.00

Food Category Milk products Snack foods Soft candy

Usual Max. 0.10 0.10 0.14 0.25 1.50 5.00 (Part 1 of 2)

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23

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Meat products

Usual 1.00

Max. 2.00

Food Category Soups

Usual Max. 10.00 20.00 (Part 2 of 2)

Synthesis: From 2-ethyl-3-methylpyrazine by bromination, followed by oxidation to the ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pork liver and cocoa.

2-ACETYL-3-METHYLPYRAZINE Synonyms: 2-Acetyl-3-methyl-1,4-diazine; Ethanone, 1-(3-methylpyrazinyl)-; 1-(3-Methylpyrazinyl)-ethan-1-one; 2-Methyl-3-acetylpyrazine; Ketone, methyl 3-methylpyrazinyl; Methyl acetyl pyrazine-2,3 CAS No.: CoE No.:

23787-80-6 FL No.: 11296 EINECS No.:

14.082 245-889-8

FEMA No.: JECFA No.:

3964 950

NAS No.:

n/a

Description: 2-Acetyl-3-methylpyrazine has a roasted, nutty, grain-roasted potato odor. It is one of the most important pyrazines for hazelnut or filbert nut flavors. The flavor is less burnt than most of the pyrazines. Consumption: Annual: n/a Individual:n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: PADI: 0.422 mg (FEMA) IOFI:n/a Empirical Formula/MW: O N

C7H8N2O/136.16

N

CH3 CH3

Specifications: (JECFA, 2001) Appearance

Colorless to light yellow liquid

Refractive index

Assay

98% (minimum)

Solubility

Boiling point 90∞C (20 mm Hg) IdentificaIR spectra tion

Specific gravity

1.521-1.523 Soluble in water, organic solvents, oils; miscible with ethanol at room temperature 1.105-1.114

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals

Usual 0.30 1.30 0.10

Max. 3.00 4.30 2.00

Food Category Gravies Hard candy Instant coffee/tea

Usual 0.30 0.50 0.10

Max. 3.00 5.00 1.00

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Reported uses (ppm): (FEMA, 2001) (Continued) Food Category Chewing gum Confectioneries, frostings Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings

Usual 0.80 0.30 0.30 0.30 0.10 1.00 0.20 0.20

Max. 8.00 3.00 3.00 3.00 3.00 5.00 2.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soups

Usual 0.50 1.30 0.30 0.30 0.50 0.50 1.00

Max. 5.00 5.00 3.00 0.60 5.00 5.00 2.50

Synthesis: n/a Aroma threshold values: Detection 0.02 (water) Taste threshold values: n/a Natural occurrence: Reported present in cocoa, coffee, meat, clams, scallops, pork (cured, fried) and French fries.

2-ACETYLFURAN Synonyms: 2-Furyl methyl ketone; 2-Acetofuran CAS No.: CoE No.:

1192-62-7 n/a

FL No.: EINECS No.:

13.054 214-757-1

FEMA No.: JECFA No.:

3163 n/a

NAS No.:

3163

Description: Colorless crystals with powerful, balsamic-sweet odor. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.280 mg IOFI: Nature Identical Empirical Formula/MW: C6H6O2/110.11 Specifications: (Burdock, 1995) Appearance

Colorless crystals

Refractive index

Boiling point

173∞C; 67∞C at 10 mmHg; 60∞C at 12 mmHg

Solubility

Melting point

33∞C

Specific gravity

1.5017 at 20∞C Insoluble in water; soluble in alcohol, ether and propylene glycol 1.098 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.75 4.57 2.71 1.86

Max. 3.75 9.29 5.57 3.86

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: From furan and acetyl chloride by a Friedel–Kraft condensation. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a

Usual 4.00 1.43 4.63

Max. 8.00 3.00 9.29

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25

Natural occurrence: Reported found as a constituent in coffee aroma; also isolated from beech and oak wood tar oils; an aroma component of yellow passion fruit (Passiflora edulis f. flavicarpa); also a volatile flavor component of potato chips. Also reported in tomato paste, roasted beef, grilled pork, beer, rum, red wine and green tea.

3-ACETYLMERCAPTOHEXYL ACETATE Synonyms: 3-Acetylthiohexyl acetate; 3-Acetylthiohexyl ethanoate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3816 n/a

NAS No.:

n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.004351 mg Empirical Formula/MW: C10H18O/154.24 n/a Specifications: n/a Reported uses (ppm): (FEMA, 1998)

Individual: n/a

Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.01 0.0001 0.01 0.005 0.01 0.01

Usual 0.01 0.01 0.05 0.01 0.01 0.01 0.01

Max. 0.10 0.10 0.30 0.10 0.10 0.10 0.10

IOFI: n/a

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Soft candy

Max. 0.10 0.001 0.10 0.05 0.05 0.10

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

2-ACETYL-5-METHYLFURAN Synonyms: Ethanone, 1-(5-methyl-2-furanyl)-; 1-(5-Methyl-2-furyl)ethanone; Methyl 5methyl-2-furyl ketone; Furan, 2-acetyl-5-methyl-; 1-(5-Methyl-2-furyl)ethan-1-one; 5Methyl-2-furylmethylketone CAS No.: CoE No.:

1193-79-9 n/a

FL No.: EINECS No.:

13.083 214-779-1

FEMA No.: JECFA No.:

3609 n/a

NAS No.:

3609

Description: A light-yellow liquid with strong, nutty aroma. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.028 mg Empirical Formula/MW:

IOFI: n/a

C7H8O2/124.14 Specifications: (Burdock, 1995) Appearance

Light yellow liquid

Refractive index

Assay

99.24%

Solubility

Boiling point

71-72∞C at 8 mmHg

Specific gravity

1.5138 at 20∞C Slightly soluble in water; miscible in corn oil 1.0688 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Nut products

Usual 1.00 0.50

Max. 1.50 1.50

Food Category Snack foods Soups

Usual 1.00 0.50

Max. 2.00 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Nutty, cocoa-like with toasted, bready nuance. Natural occurrence: Reported found in coffee, roasted filberts, tomato juice, raisin, roasted onion, French fried potato, crispbread, smoked fatty fish, boiled/cooked beef, fried cured pork, beer, cognac, rum, malt whiskey, cocoa, black tea, wild rice (Zizania aquatuca), squid.

4-ACETYL-2-METHYLPYRIMIDINE Synonyms: Ethanone, 1-(2-methyl-4-pyrimidinyl)-; 2-Methyl-4-acetylpyrimidine; 1-(2Methyl-4-pyrimidinyl)ethanone CAS No.: CoE No.:

67860-38-2 FL No.: n/a EINECS No.:

14.070 n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.301 mg Empirical Formula/MW:

3654 n/a

NAS No.:

3654

Individual: n/a

IOFI: n/a

C7H8N2O/136.15 Specifications: (Burdock, 1995) Appearance

Liquid

Refractive index

Assay

≥ 99%

Solubility

Boiling point

85-90∞C at 10 mmHg

Specific gravity

1.5039 at 20∞C Slightly soluble in water; soluble in fat 1.0990 at 20∞C

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27

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Egg products Frozen dairy Gelatins, puddings

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

Max. 5.00 10.00 5.00 1.00 10.00 5.00 0.50 5.00 5.00

Food Category Gravies Hard candy Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.10 1.00 0.30 0.10 0.05 1.00 1.50 0.50 0.10

Max. 3.00 5.00 1.00 1.00 2.00 5.00 10.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in meat extract.

ACETYLPYRAZINE Synonyms: Methylpyrazinyl ketone; 2-Acetylpyrazine; Ethanone, 1-pyrazinyl-; Ketone, methyl pyrazinyl; 1-Pyrazinylethanone; Pyrazin-1-ylethan-1-one CAS No.: CoE No.:

22047-25-2 FL No.: 2286 EINECS No.:

14.032 244-753-5

FEMA No.: JECFA No.:

3126 n/a

NAS No.:

3126

Description: Acetylpyrazine has a flavor reminiscent of popcorn. Consumption: Annual: 111.67 lb Individual: 0.00009463 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.291 mg IOFI: Nature Identical Empirical Formula/MW: C6H6ON2/122.13 Specifications: (FCC, 1996), (Burdock, 1997) Appearance

C: 59.01%; H: 4.95%; 0: 13.10%; N: 22.94%

Mass spectra

Boiling point

79-80∞C

NMR spectra

IR spectra

1683, 1570, 1282, 1163, 1102, 1043, 1020, 950, 858 cm-l

UV spectra

43 (100), 52 (44), 53 (34), 79 (27), 80 (45), 122 (37) T = 0.82 (1, db, ring -H), 1.28 (1, db, ring -H), 1.37 (1, qd, ring -H), 7.28 (3, S, -CH3) ETOH l max

269 mm

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 1.30 1.40

Max. 1.00 4.25 7.28

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 0.30 1.25 0.39 1.18 1.22 4.25 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings

Usual 0.10

Max. 1.00

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: By the ester condensation of Et02 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting 2-cyano-pyrazine with methyl magnesium bromide. Aroma threshold values: Detection: 62 ppb Taste threshold values: Taste characteristics at 10 ppm: Roasted, nutty, bready, yeasty with popcorn, corn chip nuance. Natural occurrence: Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil.

2-ACETYLPYRIDINE Synonyms: Methyl-2-pyridyl ketone; 2-Acetopyridine; Ethanone, 1-(2-pyridinyl)-; Ketone, methyl 2-pyridyl; Methyl 2-pyridyl ketone; 1-(2-Pyridinyl)ethnone; 2-Pyridyl methyl ketone CAS No.: CoE No.:

1122-62-9 2315

FL No.: EINECS No.:

14.038 214-355-6

FEMA No.: JECFA No.:

Description: A colorless liquid with tobacco-like aroma. Consumption: Annual: 950.00 lb Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.349 mg Empirical Formula/MW:

3251 n/a

NAS No.:

3251

Individual: 0.0008050 mg/kg/day

IOFI: Nature Identical

C7H7ON/121.14 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid; tends to yellow on exposure to air 192∞C; 78∞C at 12 mmHg

Refractive index 1.5203 at 20∞C Solubility

Soluble in alcohol, ether and acids

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Gravies Meat products

Usual 5.00 3.00 3.00 3.00 3.00

Max. 5.00 3.00 3.00 3.00 3.00

Food Category Milk products Other grains Soft candy Soups

Usual 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00

Synthesis: From ethyl picolinate. Aroma threshold values: Detection: 19 ppb Taste threshold values: Taste characteristics at 10 ppm: Cornmeal with nutty, bready nuance.

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Natural occurrence: Reported found in wheaten bread, other types of breads, boiled and cooked beef, grilled and roasted beef, lamb (roasted), lamb and mutton liver, beer, several types of brandy, cocoa, black tea, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), heated beans, Bantu beer, coriander seed (Coriandrum sativum L.) and other natural sources.

3-ACETYLPYRIDINE Synonyms: b-Acetylpyridine; Methyl-3-pyridyl ketone; 3-Acetopyridine; b-Acetylpyridine; Ethanone, 1-(3-pyridinyl)-; Ketone, methyl 3-pyridyl; Methyl 3-pyridyl ketone; Methyl bpyridyl ketone; Methyl pyridyl ketone; Pyridine, 3-acetyl-; 1-(3-Pyridinyl)ethanone; 3Pyridyl methyl ketone CAS No.: CoE No.:

350-03-8 2316

FL No.: EINECS No.:

14.039 206-496-7

FEMA No.: JECFA No.:

3424 n/a

NAS No.:

3424

Description: A colorless liquid with sweet, nutty, popcorn aroma. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.436 mg IOFI: Nature Identical Empirical Formula/MW: C7H7NO/121.13 Specifications: (FCC, 1996) Appearance

Colorless liquid; turns yellow in air

Refractive index

Assay

98% of C7H7NO

Solubility

Boiling point 230∞C

Specific gravity

1.530-1.540 at 25∞C Soluble in water, ethanol, ether and acid 1.100-1.115∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 3.00

Synthesis: Dry distillation of calcium nicotinate with calcium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, beer, brandy, coffee, malt and wheaten bread.

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4-ACETYL-2-METHYLPYRIMIDINE Synonyms: Ethanone, 1-(2-methyl-4-pyrimidinyl)-; 2-Methyl-4-acetylpyrimidine; 1-(2Methyl-4-pyrimidinyl)ethanone CAS No.: CoE No.:

67860-38-2 FL No.: n/a EINECS No.:

14.070 n/a

FEMA No.: JECFA No.:

3654 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.301 mg Empirical Formula/MW:

NAS No.:

3654

Individual: n/a

IOFI: n/a

C7H8N2O/136.15 Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Assay

≥99%

Solubility

Boiling point 85-90∞C at 10 mmHg

Specific gravity

1.5039 at 2∞C Slightly soluble in water; soluble in fat 1.0990 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confectionary, frosting Egg products Frozen dairy Gelatins, puddings

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

Max. 5.00 10.00 5.00 1.00 10.00 5.00 0.50 5.00 5.00

Food Category Gravies Hard candy Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.10 1.00 0.30 0.10 0.05 1.00 1.50 0.50 0.10

Max. 3.00 5.00 1.00 1.00 2.00 5.00 10.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in meat extract.

2-ACETYLTHIAZOLE Synonyms: Methyl-2-thiazolyl ketone; 5-Acetyl thiazole; Methyl-5-thiazolyl ketone; Ethanone, 1-(2-thiazolyl)-; 1-(Thiazole-2-yl)ethan-1-one; 1(2-Thiazolyl)ethanone CAS No.: CoE No.:

24295-03-2 FL No.: 11726 EINECS No.:

15.020 246-134-5

FEMA No.: JECFA No.:

3328 1041

NAS No.:

3328

Description: A colorless liquid with green onion, herbal, grassy odor. It is used as flavor enhancer and flavoring agent. Consumption: Annual: 133.33 lb Individual: 0.0001129 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.054 mg Empirical Formula/MW:

31

IOFI: Nature Identical

C5H5NOS/127.16 Specifications: (FCC, 1996 proposed 2000) Appearance

Colorless to pale-yellow liquid

Assay

98.0% of C5H5NOS

Boiling point

89∞C at 12 mmHg

Refractive index 1.541-1.552 at 20∞C Soluble in alcohol (1 ml in 1 ml 95% ethanol), propylene Solubility glycol and vegetable oils; insoluble in water Specific gravity 1.219-1.226 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Reconstituted vegetables

Usual 0.30 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Snack foods Soups

Usual 1.00 0.10

Max. 3.00 0.50

Synthesis: By oxidation of the corresponding carbinol using dichromate. Aroma threshold values: Detection: 4 ppb Taste threshold values: Taste characteristics at 30 ppm: Corn chip with slightly musty background. Natural occurrence: Reported found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, maize.

2-ACETYL-2-THIAZOLINE Synonyms: Acetyl thiazoline-2; 2-Acetyl-4,5-dihydrothiazole CAS No.: CoE No.:

29926-41-8 FL No.: n/a EINECS No.:

15.010 n/a

FEMA No.: JECFA No.:

3817 n/a

NAS No.:

n/a

Description: May contain ~1% acetic acid. Organoleptic characteristics: Green onion, herbal, grassy. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.006413 mg Empirical Formula/MW:

IOFI: n/a

C5H7NOS/129.18 Specifications: Density Flash point

1.170 198∞F

Melting point

26-30∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Fish products Gravies

Usual 0.02 0.01 0.05 0.01 0.01 0.02 0.02

Max. 0.20 0.10 0.50 0.10 0.10 0.20 0.20

Food Category Hard candy Meat products Other grains Poultry Snack foods Soft candy Soups

Usual 0.01 0.02 0.01 0.02 0.05 0.01 0.02

Max. 0.10 0.20 0.10 0.20 0.50 0.10 0.20

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).

ACONITIC ACID Synonyms: Achilleaic acid; Ahilleic acid; Citridic acid; Ciridinic acid; Equisetic acid; Glutaconic acid, 3-carboxy; 2-Pentenedioic acid, 3-carboxy-; Propene-1,2,3-tricarboxylic acid; 1Propene-1,2,3-tricarboxylic acid; 1,2,3-Propene tricarboxylic acid; Pyrocitric acid CAS No.: CoE No.:

499-12-7 33

FL No.: EINECS No.:

08.033 207-877-0

FEMA No.: JECFA No.:

2010 n/a

NAS No.:

2010

Description: Aconitic acid has a very low odor (if any) and a winy-sour taste. It is used in fruit flavors, rum and brandy. Aconitic acid is also commonly known as 1,2,3-propenetri carboxylic acid and occurs in the leaves of tubers of Aconitum napellus L. and other Ranunculaceae. It is also found in yarrow (Achillea spp.) and horsetails (Equisetum spp.), as well as in other plants such as beets and sugarcane. Depending on the natural source, aconitic acid is also called achilleic acid, citridic acid or equisetic acid. Aconitic acid of the trans-configuration can be isolated during the processing of sugarcane, by precipitating it as the calcium salt from cane syrup or molasses. The concentration in molasses ranges from 1.8 to 2.5%. Aconitic acid may be synthesized from citric acid by dehydration with sulfuric acid, or by catalytic dehydration. The cis-configuration is somewhat unstable and is readily rearranged to the trans form by heating. Trans-aconitic acid is decarboxylated to itaconic acid by heating to 180∞F. The cis form occurs in plant and animal tissues as a metabolic intermediate in the Krebs cycle during the isomerization of citric acid to isocitric acid by the action of enzyme aconitase. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm

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FDA: 21 CFR: 184.1007, 582.60 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.157 mg Empirical Formula/MW:

33

IOFI: Nature Identical

C6H6O6/174.11 Specifications: (Burdock, 1997) Appearance

White or yellowish crystalline solid

Melting point

194-195∞C (with decomposition)

Solubility

Soluble in water and alcohol; slightly soluble in ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.00 8.94 5.55

Max. 20.00 25.21 8.54

Food Category Nonalcoholic beverages Soft candy

Usual 1.64 22.39

Max. 3.36 31.20

Synthesis: By dehydration of citric acid with concentrated H2SO4: Aconitic acid prepared by this or other methods has the trans-configuration; the cis-isomer is little known. Trans-aconitic acid can be isolated during sugarcane processing, by precipitation as the calcium salt from cane sugar or molasses. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Nutty, vegetative, musty and slightly caramellic. Natural occurrence: Reported found in beet root, sugarcane, the leaves and tubers of Aconitum napellus, and other natural products (Pelargonium species).

ADIPIC ACID Synonyms: 1,4-Butanedicarboxylic acid; Hexanedioic acid; Acifloctin; Acinetten; Adilactetten; Adipate; Adipic acid (8CI); Adipinic acid; 1,4-Butanedicarboxylic acid; Hexanedioic acid (9CI); 1,6-Hexanedioic acid; Molten adipic acid CAS No.: CoE No.:

124-04-9 26

FL No.: EINECS No.:

08.026 204-673-3

FEMA No.: JECFA No.:

2011 n/a

NAS No.:

2011

Description: Adipic acid is a crystalline powder with practically no odor. It has the lowest acidity of any of the acids commonly used in foods and has excellent buffering capacity in the range of pH 2.5 to 3.0. Like succinic and fumaric acid, adipic acid is practically non-hygroscopic. Its addition to foods imparts a smooth, tart taste. In grape-flavored products, it adds a lingering supplementary flavor and gives an excellent set to food powders containing gelatin. As a result, adipic acid has found a wide number of uses as an accidulant in dry powdered food mixtures, especially in those products having delicate flavors and where addition of tang to the flavor is undesirable. Its aqueous solutions have the lowest acidity of any of the common food acids. For concentrations from 0.5 to 2.4 g/100 ml, the pH of its solution varies less than half a unit. Hence, it can be used as a buffering agent to maintain acidities within the range of 2.5 to 3.0.

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This is highly desirable in certain foods, yet the pH is low enough to inhibit the browning of most fruits and other foodstuffs. Consumption: Annual: 343333.3 lb Individual: 0.2909 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 131.136, 131.144, 184.1009, 582.1009 FDA (other): n/a JECFA: ADI: 0-5 (1977) Trade association guidelines: FEMA PADI: 52.797 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O4/146.14 Specifications: (FCC, 1996) (Burdock, 1997) Appearance Assay

White, crystalline solid Not less than 99.6% and not more than 101% of C6H10O4

Refractive index

1.5480

Residue on ignition Not more than 0.002%

Boiling point

216∞C at 15 mmHg

Solubility

Melting point

153∞C

Specific gravity

Slightly soluble in cold water; soluble in hot water; soluble in alcohol; insoluble in benzene 1.360 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Gelatins, puddings Gravies

Usual Max. 40.00 40.00 0.04 0.13 14.01 14.09 2700.00 2700.00 3.40 4.00 0.75 1.00

Food Category Imitation dairy Instant coffee, tea Meat products Nonalcoholic beverages Poultry Snack foods

Usual Max. 4250.00 4250.00 0.01 0.04 2.67 2.67 0.04 0.05 0.15 0.15 0.50 1.86

Synthesis: By oxidation of cyclohexanol with concentrated nitric acid; by catalytic oxidation of cyclohexanone with air. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a minor constituent in butter, and has been found in other fats as a product of oxidative rancidity. It also occurs in beet juice, pork fat, guava fruit (Psidium guajava L.), papaya (Carica papaya L.) and raspberry (Rubus idaeus L.).

AGAR Botanical name: Gelidium cartilageneum (L.) Gaillon, Gracilaria confervoides (L.) Greville Botanical family: Gelidiaceae, Sphaerococcaceae Other names: Agar (9CI); Agar-agar; Agar-agar flake; Agar-agar gum; Agaropectin, mixed with agarose; Vegetable gelatin

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Foreign names: Bengal gelatin; Bengal isinglass; Chinese gelatin; Chinese isinglass; Cylone isinglass; Isinglass Japanese; Digenea simplex mucilage; Japanese gelatin; Layor carang; Macassar gelatin CAS No.: CoE No.:

9002-18-0 n/a

FL No.: EINECS No.:

212 232-658-1

FEMA No.: JECFA No.:

2012 n/a

NAS No.:

2012

Description: A dried hydrophilic, colloidal polygalactoside derived from the entire plant (minus the roots) of Gelidium cartilagineum (L.) Gaillon or Gracilaria confervoides (L.) Greville. It is commercially available in bundles consisting of thin, membranous agglutinated strips or in cut, flaked granulated or powdered form. Although agar was discovered in Japan in 1658, it was introduced to Europe and the U.S. from China in the nineteenth century, where it was initially used as a gelatin substitute in the making of desserts. It soon became widely used as a solid bacteriological culture medium after its use by Robert Koch in his famous experiments. Its major uses in the food industry of today are in bakery products, confectionary, dairy products and canned meat and fish. It is also used in microbiology, dentistry and medicine. The Gelidium species amansii and cartilageneum are the major sources of agar, although many species of Rhodophyceae are used. The weeds (agarophytes) used in the commercial product of agar grow from the tide line out to depths of 120 ft, and are harvested by waders along the shore at low tide, raked from small boats or picked by divers. Japan is the largest producer of agar. Because agar is soluble in hot water but relatively insoluble in cold water, it is extracted by boiling the agarophyte in water, filtering, cooling to form a gel, cutting into pieces and frozen, then thawing to free the agar from salts and other impurities that are soluble in cold water. The wet agar is repeatedly washed with cold water and finally dried. American and Japanese agar are graded according to published specifications. The high-quality American agar is divided into bacteriological, medicinal and dental grades; and the Japanese agar, into three grades and two subgrades. It is odorless or with a slight characteristic odor and mucilaginous taste. The structure of agar is not completely known. Chemically, agar is believed to be composed of 3,6-anhydro-L-glactose and D-galactopyranose residues in varying proportions. Consumption:Annual: 528333.3 lb Individual: 0.4477 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.141, 150.161, 184.1115, 582.7115 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.339 mgIOFI: Natural Specifications: (FCC, 1996) Appearance

White to pale yellow

Arsenic (as As)

Not more than 3 mg/kg

Ash (acid-insoluble) Not more than 0.5% Ash (total)

Not more than 6.5%

Heavy metals (as Pb) Not more than 10 mg/kg Microscopically wet agar appears as granular and Identification somewhat filamentous Insoluble matter Not more than 1.0% Insoluble in cold water; Solubility soluble in boiling water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.64

Max. 3.90

Food Category Reconstituted vegetables

Usual Max. 1.20 1.20 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confection, frosting Frozen dairy Fruit juice

Usual 1.56 2.16 1.50

Max. 2.72 2.16 1.50

Food Category Soft candy Sweet sauce

Usual 0.64 2.00

Max. 0.65 2.50

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

b-ALANINE Synonyms: b-Aminopropionic acid; 3-Aminopropanoic acid; 3-Aminopropionic acid; Abufene; Alanine-; beta-Alanine (8CI)(9CI); 3-Aminopropanoic acid; -Aminopropionic acid; 3-Aminopropionic acid; Propanoic acid, 3-aminoCAS No.: CoE No.:

107-95-9 n/a

FL No.: EINECS No.:

17.001 203-536-5

FEMA No.: JECFA No.:

3252 n/a

NAS No.:

3252

Description: This is a secondary amino acid, which is formed in vivo by the degradation of dihydrouracil and carnosine. Because neuronal uptake and neuronal receptor sensitivity to balanine have been demonstrated, the compound may be a false transmitter replacing GABA. A rare genetic disorder, hyper-b-alaninemia, has been reported. It is used as a flavor enhancer, flavoring agent, nutrient supplement or adjuvant. b-Alanine has a slightly sweet taste. Consumption: Annual: 450.00 lb Individual: 0.0003813 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 26.799 mg IOFI: Nature Identical Empirical Formula/MW: C3H7O2N/89.10 Specifications: (Burdock, 1997) Appearance

Needles (from water)

Solubility

Melting point

207∞C (decomposes)

Specific gravity

Soluble in water; slightly soluble in alcohol; insoluble in ether and acetone 1.437 at 19∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Jams, jellies

Usual 100.00 10.00 50.00 100.00

Max. 300.00 10.00 300.00 300.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy

Usual Max. 10.00 10.00 10.00 10.00 100.00 300.00 50.00 300.00

Synthesis: By heating acrylic acid with concentrated aqueous ammonia under pressure, by addition of acrylonitrile to phthalimide or to ammonia; from b-aminopropionitrile, from succinimide by the Hofmann degradation. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: Reported to occur as a component in amino acids; carnosine, anserine, pantothenic acid.

l- and dl-ALANINE Synonyms: L-a-Alanine; L-a-Aminopropionic acid; (S)-2-Aminopropionic acid; DL-Alanine; DL-2-Aminopropionic acid 17.024 CAS No.: 302-72-7 (DL) FL No.: FEMA No.: 3818 NAS No.: n/a 17.002 56-41-7 (L) CoE No.:

n/a

EINECS No.:

n/a

JECFA No.:

n/a

Description: A white, odorless powder having a sweet taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.7378 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C3H7NO2/89.09 Specifications: (FCC, 1996) Appearance Assay Heavy metal (as Pb) Lead

White crystalline Not less than 98.5% and not less than 101.5% of C3H7NO2

Loss on drying Residue on ignition

Not more than 0.002%

Solubility

Not more than 0.3% Not more than 0.2% Freely soluble in water; sparingly soluble in alcohol

Not more than 10 mg/kg

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual Max. 50.00 150.00 75.00 375.00 50.00 150.00 10.00 20.00 5.00 10.00 20.00 100.00 25.00 100.00 50.00 250.00 10.00 30.00 50.00 250.00 60.00 200.00 10.00 20.00 50.00 150.00 200.00 1,000.00 50.00 200.00 50.00 150.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 5.00 100.00 50.00 50.00 75.00 10.00 100.00 10.00 5.00 5.00 2,000.00 100.00 25.00 100.00 10.00 25.00

Max. 10.00 500.00 150.00 250.00 225.00 20.00 500.00 30.00 10.00 10.00 4,000.00 200.00 100.00 500.00 20.00 100.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Instant coffee, tea

Usual 100.00

Max. 500.00

Food Category

Usual

Max. (Part 2 of 2)

Synthesis: Anthrobacter oxydans HAP-1 hyper produces DL-alanine in a non-growth-associated manner. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Natural constituent of protein in plants and animals; found in apple, beef, carob, pea, soybean, wine, zucchini.

ALFALFA EXTRACT Botanical name: Medicago sativa L. Botanical family: Leguminoseae Other names: Alfalfa, extract (Medicago sativa L.); Leucerne CAS No.: CoE No.:

84082-36-0 FL No.: n/a EINECS No.:

n/a 281-984-0

FEMA No.: JECFA No.:

2013 n/a

NAS No.:

2013

Description: Perennial herb with erect stems or sometimes decumbent 0.3 to 1 m long with pinnately trifoliate leaves. Leaflets ovoid in shape, tapering to the base. Grows throughout the world in a variety of climates. Seeds or entire plant (minus roots) are used for extract. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 (Alfalfa herb and seed); 182.20, 582.20 (Alfalfa extract) FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 99.975 mg IOFI: Natural Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Meat products

Usual 516.80 334.80 65.14 410.00

Max. 730.50 465.10 111.70 500.00

Food Category Nonalcoholic beverages Gelatins, puddings Soft candy

Usual Max. 23.73 36.16 1.00 3.00 162.80 232.70

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4%: Hay-like, brown, dried, fruit, prune, caramellic and tobacco.

ALGIN10 Botanical name: Macrocystis and Laminaria spp. (brown algae); Prophyra spp., Gloiopeltis furcata and Rhodymenia palmata (red algae)

10 See

also DULSE.

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Botanical family: Phaeophyceae CAS No.: CoE No.:

977026-92-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2014 n/a

NAS No.:

1189

Description: Seaweed, originates in many of the "Northern" waters; also phaeophycase from red seaweeds. Also, may be from giant kelp, Macrocystis pyrifera. Major monosaccharides: D-mannuronic acid, L-gluluronic acid. Anionic seaweed polysaccharide: linear polymer of D-mannuronic acid and L-guluronic acid. Derivatives: Alginates Derivative names: Ammonium alginate; Calcium alginate; Potassium alginate; Sodium alginate; Sodium calcium alginate Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 133.178, 133.179, 150.141, 150.161, 184.1120 (Brown algae extract); 582.30, 582.40 (Brown algae (Laminaria spp. and Nereocystis spp.) and extract thereof); 182.1121, 582.30, 582.40 (Red algae (Prophyra spp. and Rhodymenia palmate (L.) Grev.) and extracts thereof) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 115.135 mg IOFI: Natural Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Fats oils Frozen dairy

Usual Max. 10.00 100.00 1100.00 2400.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 4000.00 4000.00 50.00 240.00

Aroma threshold values: n/a Taste threshold values: n/a

ALGINATES: AMMONIUM, CALCIUM, POTASSIUM and SODIUM Botanical name: Phaeophyceae spp. Botanical family: Phaeophyceae Other names: Alginates (salts of alginic acid; ammonium, calcium, magnesium, potassium) CAS No.: 9005-34-9 (NH4+) 9005-35-0 (Ca+) 9005-36-1 (K+) 9005-38-3 (Na+) 12698-40-7 (Na+/Ca+) CoE No.: n/a

FL No.:

n/a

FEMA No.:

2015 NAS No.:

EINECS No.: n/a

JECFA No.:

n/a

2015

Description: These are the salts of alginic acid, a hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweeds. These salts are generally odorless and tasteless. Alginic acid is a linear glycuronoglycan consisting mainly of b-(1Æ4) linked D-mannuronic acid and L-glycuronic acid units in the pyranose ring form. Derivatives: Alginates are the derivatives of alginic acid. Derivative names: Ammonium alginate; Calcium alginate; Potassium alginate; Sodium alginate; Sodium calcium alginate Consumption: Annual: 386666.7 lb Individual: 0.3276 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 173.310; 184.1133, 582.7133 (Ammonium alginate); 184.1187, 582.7187 (Calcium alginate); 184.1610, 582.7610 (Potassium alginate); 133.178, 133.179, 150.141, 150.161, 173.310, 184.1724, 582.7724 (Sodium alginate) FDA (other): n/a JECFA: ADI: Not specified (1992) (applies to the entire class of which individual compounds are a member) Trade association guidelines: FEMA PADI: 146.43 mg IOFI: n/a Specifications: (FCC, 1996) Available for the individual salts Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual Max. 65.00 200.00 1500.00 5200.00 470.00 1000.00

Food Category Meat products Nonalcoholic beverages Sweet sauce

Usual Max. 1000.00 1000.00 110.00 340.00 3300.00 4500.00

Aroma threshold values: n/a Taste threshold values: n/a

ALKANET ROOT EXTRACT (FEMA #2016) Botanical name: Alkanna tinctoria Tausch Note: This compound has been removed from FEMA GRAS list #4, 1970.

ALLYL ANTHRANILATE Synonyms: Allyl 2-aminobenzoate; Allyl o-aminobenzoate; Allyl anthranilate; Anthranilic acid, allyl ester (8CI); Benzoic acid, 2-amino-, 2-propenyl ester (9CI) CAS No.: CoE No.:

7493-63-2 254

FL No.: EINECS No.:

09.719 231-331-0

FEMA No.: JECFA No.:

2020 20

NAS No.:

2020

Description: Allyl anthranilate is used as a flavor enhancer and flavoring agent. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.289 mg IOFI: Artificial Empirical Formula/MW: C10H11NO2/177.21

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Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Solubility

Boiling point

105∞C

Specific gravity

Almost insoluble in water; soluble in essential oils; poorly soluble in propylene glycol 1.12

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.25 0.75 0.30

Max. 2.50 1.50 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 0.88 0.91

Max. 2.00 1.64 2.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL BUTYRATE Synonyms: Butenoic acid, 2-propenylester; 2-Propen-1-yl-butenoate; Allyl butanoate; Allyl butyrate; Butanoic acid, 2-propenyl ester (9CI); Butyric acid, allyl ester (8CI); 2-Propenyl butanoate; Vinyl carbinyl butyrate CAS No.: CoE No.:

2051-78-7 280

FL No.: EINECS No.:

09.054 218-129-8

FEMA No.: JECFA No.:

2021 2

NAS No.:

2021

Description: Allyl butyrate has a peach/apricot odor and is used as a flavoring ingredient and adjuvant. Consumption: Annual: <1.00 lb Individual: 0.00000263 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.428 mg IOFI: Artificial Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% (min) 44-45∞C

Specific gravity

1.412-1.418 Insoluble in water; soluble in ethanol and oils 0.897-0.902

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.67 2.04

Max. 1.33 4.55

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 0.92 1.70 0.65 1.47 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 1.15

Max. 2.28

Food Category Soft candy

Usual Max. 1.84 3.56 (Part 2 of 2)

Synthesis: From allyl alcohol and butyric acid in the presence of concentrated H2SO4 or ptoluenesulfonic acid in benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: Fruity, green, tropical with sweet, fermented waxy nuances. Natural occurrence: Not reported found in nature.

ALLYL CINNAMATE Synonyms: Allyl 3-phenylopropenoate; Allyl b-phenylacrylate; Propenyl cinnamate; Allyl 3-phenylacrylate; Cinnamic acid, allyl ester (8CI); 2-Propenoic acid, 3-phenyl-, 2-propenyl ester (9CI); 2-Propenyl 3-phenyl-2-propenoate; Vinyl carbinyl cinnamate CAS No.: CoE No.:

1866-31-5 334

FL No.: EINECS No.:

09.714 217-477-8

FEMA No.: JECFA No.:

2022 19

NAS No.:

2022

Description: A colorless liquid with peach- or apricot-like aroma. It is used as a flavoring agent or adjuvant. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 1.305 mg IOFI: Artificial Empirical Formula/MW: C11H18O2/188.22 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to light yellow, slightly viscous liquid 1.0 max 163∞C

Refractive index Solubility Specific gravity

1.5661 Soluble in ethanol; insoluble in water 1.046-1.058

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 7.68 2.65

Max. 2.00 10.08 4.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.28 0.92 4.38

Max. 3.83 1.81 7.27

Synthesis: By esterification of cinnamic acid with allyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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ALLYL CYCLOHEXANEACETATE Synonyms: Acetic acid, cyclohexyl-, allyl ester; Allyl cyclohexaneacetate; Cyclohexaneacetic acid, allyl ester; Cyclohexaneacetic acid, 2-propenyl ester (9CI); Allyl cyclohexylacetate; Cyclohexylacetic acid allyl ester; 2-Propenyl cyclohexaneacetate CAS No.: CoE No.:

4728-82-9 2070

FL No.: EINECS No.:

09.482 225-230-0

FEMA No.: JECFA No.:

2023 12

NAS No.:

2023

Description: A liquid with an intense, sweet, long-lasting fruital (pineapple, peach, apricot) aroma. It is used as a flavor enhancer, flavoring agent and adjuvant. Consumption: Annual: <1.00 lb Individual: 0.0003417 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 6.858 mg IOFI: Artificial Empirical Formula/MW: C12H12O2/182.26 Specifications: (JECFA, 1997) Acid value

1.0 max

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

96.0% (min) 66∞C

Specific gravity

1.455-1.499 Soluble in ethanol and oils; 1:4 in 80% ethanol 0.945-0.965

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 41.77 7.64

Max. 2.00 57.58 16.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.42 4.69 30.69

Max. 17.17 7.59 37.27

Synthesis: By esterfication of cyclohexane, acetic acid and allyl alcohol in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANE BUTYRATE Synonyms: Cyclohexanebutanoic acid, 2-propenyl ester (9CI); 2-Propenyl cyclohexanebutanoate; Allyl cyclohexyl butyrate CAS No.: CoE No.:

7493-65-4 283

FL No.: EINECS No.:

09.411 n/a

FEMA No.: JECFA No.:

2024 14

NAS No.:

2024

Description: A liquid with pineapple-like aroma. It is used as a flavoring agent or adjuvant. Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 3.419 mg IOFI: Artificial Empirical Formula/MW: C13H22O2/210.31 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Boiling point

104∞C

Refractive index 1.4608 Insoluble in water; soluble in ethanol, Solubility essential oils and flavor chemicals

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 14.86 11.43

Max. 2.00 31.71 31.06

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 7.36 13.07

Max. 28.33 8.57 28.43

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANEHEXANOATE Synonyms: Allyl cylohexylcaproate; Allyl cyclohexylcapronate; 2-Propenyl 6-cyclohexane hexanoate; Allyl cyclohexylcaproate CAS No.: CoE No.:

7493-66-5 2180

FL No.: EINECS No.:

09.492 n/a

FEMA No.: JECFA No.:

2025 16

NAS No.:

2025

Description: Allyl cyclohexanehexanoate has a weak fatty, fruity odor and is used as a flavoring agent or adjuvant. Consumption: Annual: <1.00 lb Individual: 0.00005932 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 2.317 mg IOFI: Artificial Empirical Formula/MW: C15H26O2/238.37 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

128∞ at 1.5 mmHg

Solubility

1.462 Insoluble in water; soluble in oils and ethanol

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 13.13 2.94

Max. 4.00 17.88 8.81

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.50 1.75 10.38

Max. 10.80 3.13 14.94

Synthesis: By direct esterification of the acid with allyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANE PROPIONATE Synonyms: Allyl-3-cylohexylpropionate; Allyl b-cyclohexylpropionate; Allyl 3-cyclo-hexylpropionate; Allyl hexahydrophenylpropionate; 3-Allylcyclohexyl propionate; Cyclohexanepropanoic acid, 2-propenyl ester; Cyclohexanepropionic acid, allyl ester; Cyclohexanol, 3-allyl-, propionate; 2-Propenyl cyclohexanepropanoate CAS No.: CoE No.:

2705-87-5 2223

FL No.: EINECS No.:

09.498 220-292-5

FEMA No.: JECFA No.:

2026 13

NAS No.:

2026

Description: A colorless liquid with pineapple aroma. Used as a flavoring agent or adjuvant. Consumption: Annual: 2200.0 lb Individual: 0.001864 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 9.222 mg IOFI: Artificial Empirical Formula/MW: C12H2O2/196.29 Specifications: (FCC, 1996) Appearance Acid value Acid value Assay

Colorless liquid 5.0 max Not more than 5.0 98% min (ester content)

Boiling point Refractive index Solubility Specific gravity

91∞C at 1 mmHg 1.4595 (1.4570-1.4620) at 22∞C 1:4 in 80% ethanol 0.945-0.950 at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.33 52.27 9.56 20.11 21.36

Max. 5.33 71.15 17.21 28.75 29.81

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 1.00 7.41 7.20 44.97

Max. 2.00 10.00 13.80 57.80

Synthesis: By direct esterification of cyclohexylpropionic acid with allyl alcohol in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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ALLYL CYCLOHEXANEVALERATE Synonyms: 2-Propenyl 5-cyclohexane pentanoate; Allyl cylohexylpentanoate CAS No.: CoE No.:

7493-68-7 474

FL No.: EINECS No.:

09.469 n/a

FEMA No.: JECFA No.:

2027 15

NAS No.:

2027

Description: Allyl cyclohexanvalerate has a characteristic fruital (peach, apricot, apple) aroma and is used as a flavoring agent or adjuvant. Consumption: Annual: <1.00 lb Individual: 0.0000494 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 2.000 mg IOFI: Artificial Empirical Formula/MW: C14H24O2/224.34 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Boiling point

119∞C

Refractive index 1.4605 Insoluble in water; soluble in ethanol, Solubility essential oils and flavor materials; poorly soluble in propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 11.25 3.42

Max. 4.00 17.17 6.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.93 1.53 7.71

Max. 8.32 2.63 11.64

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ALLYL-2, 6-DIMETHOXYPHENOL Synonyms: 4-Allylsyringol; 6-methoxy eugenol; Phenol, 2,6-dimethoxy-4-(2-propenyl)-; 4Allyl-2,6-dimethoxyphenol; 2,6-Dimethoxy-4-allylphenol; 4-Hydroxy-3,5-dimethoxy-allylbenzene; Phenol, 4-allyl-2,6-dimethoxy- (8CI); Phenol, 2,6-dimethoxy-4-(2-propenyl)(9CI); Methoxyeugenol CAS No.: CoE No.:

6627-88-9 n/a

FL No.: EINECS No.:

04.051 229-600-2

FEMA No.: JECFA No.:

3655 n/a

NAS No.:

3655

Description: A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg Empirical Formula/MW:

47

IOFI: n/a

C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance

Clear, pale-yellow liquid

Assay Boiling point

98%; 1.5% 2,6-dimethoxyphenol 168∞C at 11 mmHg

Refractive index Solubility

1.549-1.550 at 20∞C Insoluble in water; soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products

Usual 0.10 1.00 0.10 0.10

Max. 0.50 5.00 0.50 0.50

Food Category Poultry Seasoning, flavorings Snack foods Soups

Usual 0.05 1.00 0.10 0.05

Max. 0.20 5.00 0.50 0.20

Synthesis: n/a Aroma threshold values: Detection: 1.2 ppm Taste threshold values: Taste characteristics at 20 ppm: Meaty, phenolic, smoky and bacony, with creamy, vanilla nuances. Natural occurrence: Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine.

ALLYL DISULFIDE Synonyms: Diallyl disulfide; Diallyl polysulfides; Disulfide, di-2-propenyl (9CI); Diallyl polysulfides; 4,5-Dithia-1,7-octadiene; 2-Propenyl disulphide CAS No.: CoE No.:

2179-57-9 485

FL No.: EINECS No.:

12.008 218-548-6

FEMA No.: JECFA No.:

2028 n/a

NAS No.:

2028

Description: Allyl disulfide has characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant. Consumption: Annual: 160.00 lb Individual: 0.0001355 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.180 mg IOFI: Nature Identical Empirical Formula/MW: C6H10S2/146.26

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Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point 138/139∞C (79∞C at 16 mmHg) Refractive index 1.541 at 20∞C

Specific gravity

Insoluble in water; soluble in most common organic solvents 1.010 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 9.09 13.82 0.10 0.50

Max. 1.00 13.16 15.21 1.00 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 2.00 9.40 0.07 0.50 1.00

Max. 6.50 13.10 0.68 1.00 10.00

Synthesis: By oxidation of allyl mercaptan with iodine in the presence of pyridine and ethanol; from sodium allyl thiosulfate with potassium hydroxide. Aroma threshold values: Detection: 4.3 to 30 ppb; Recognition: 80 ppb Taste threshold values: Taste characteristics at 2 ppm: Green onion and garlic-like with meaty nuances. Natural occurrence: Main constituent of Allium sativum essential oil. Reported found in onion (Allium cipa, L.), garlic (Allium sativum L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), raw cabbage and caucas (Allium victoralis L.).

ALLYL-2-ETHYLBUTYRATE Synonyms: Butanoic acid, 2-ethyl-, 2-propenyl ester (9CI); Butyric acid, 2-ethyl-, allyl ester (8CI); 2-Propenyl 2-ethylbutanoate CAS No.: CoE No.:

7493-69-8 281

FL No.: EINECS No.:

09.410 231-332-6

FEMA No.: JECFA No.:

2029 n/a

NAS No.:

2029

Description: A liquid with ethereal aroma and slightly fruit-like note. Used as a flavor enhancer, flavoring agent or adjuvant. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.615 mg IOFI: Artificial Empirical Formula/MW: C9H16O2/156.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Acid value

1.0

Solubility

1.4240 at 15∞C Insoluble in water; soluble in ethanol (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Assay Boiling point

99.0% 165-167∞C; 58-60∞C at 6 mmHg

Specific gravity

0.882-0.887 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.00 1.50

Max. 2.00 5.50 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.60 0.83 2.28

Max. 2.80 1.38 4.25

Synthesis: By prolonged heating of 2-ethylbutyric acid (sodium salt) with allyl bromide in xylene; by direct esterification of the acid with allyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL 2-FUROATE Synonyms: Allyl furan-2carboxylate; Allyl pyromucate; 2-Furancarboxylic acid; 2-Propenyl ester; 2-Propenyl 2-furoate; Allyl 2-furancarboxylate; Allyl furoate; Allyl 2-furoate; 2-Furancarboxylic acid, 2-propenyl ester (9CI); 2-Furoic acid, allyl ester (8CI); 2-Propenyl 2-furancarboxylate CAS No.: CoE No.:

4208-49-5 FL No.: 360 EINECS No.:

13.004 FEMA No.: 2030 224-128-3 JECFA No.: 21

NAS No.:

2030

Description: A liquid with caramellic, fruity odor. Consumption: Annual: <1.00 lb Individual: 0.00000289 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.288 mg IOFI: Artificial Empirical Formula/MW: C8H8O3/152.15 Specifications: (JECFA, 1997) Appearance Boiling point

Colorless or pale, straw liquid 206-209∞C

Refractive index Specific gravity

1.495 1.181

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.50 1.50 1.10 0.27

Synthesis: n/a Aroma threshold values: n/a

Max. 1.00 3.20 1.40 1.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.24 1.55

Max. 1.60 0.54 3.14

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Taste threshold values: n/a Natural occurrence: Reported found in grilled and roasted beef and shoyu (fermented soya hydrolysate).

ALLYL HEPTANOATE Synonyms: Allyl heptoate; Allyl oenanthate; Ally enanthate; Allyl heptylate; Heptanoic acid, allyl ester (8CI); Heptanoic acid, 2-propenyl ester (9CI); 2-Propenyl heptanoate CAS No.: CoE No.:

142-19-8 369

FL No.: EINECS No.:

09.097 205-527-1

FEMA No.: JECFA No.:

2031 4

NAS No.:

2031

Description: A liquid with characteristic wine odor and a slight banana note and banana-like flavor. Consumption: Annual: 550.00 lb Individual: 0.0004661 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm: Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0-0.15 (1990) Trade association guidelines: FEMA PADI: 0.388 mg IOFI: Artificial Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to yellow liquid 97.0% (min) 210∞C

Refractive index Solubility Specific gravity

1.426-1.430 1:1 in 95% ethanol 0.880-0.885

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.80 1.00 2.80 1.00 3.00 2.50 0.02 1.00

Max. 0.90 4.00 4.80 24.00 4.00 5.00 0.05 2.00

Food Category Gravies Hard candy Jams, jellies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.01 4.72 0.45 0.01 1.00 2.00 0.08

Max. 0.01 9.88 0.45 0.01 14.00 10.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm; fruity, pineapple-like with waxy tropical nuance. Natural occurrence: Reported found in some varieties of mushroom.

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ALLYL HEXANOATE Synonyms: Allyl caproate; Allyl capronate; 2-Propenyl hexanoate; Allyl caproate; Allyl hexanoate; Hexanoic acid, allyl ester (8CI); Hexanoic acid, 2-propenyl ester (9CI); 2-Propenyl hexanoate; 2-Propenyl n-hexanoate CAS No.: CoE No.:

123-68-2 2181

FL No.: EINECS No.:

09.244 204-642-4

FEMA No.: JECFA No.:

2032 3

NAS No.:

2032

Description: A colorless liquid with fruity sweet, pineapple-like taste and fruit-like aroma (pineapple). Consumption: Annual: 16033.3 lb Individual: 0.01358 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.13 (1990) Trade association guidelines: FEMA PADI: 10.749 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O2/156.23 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless to light-yellow, stable, mobile liquid

Assay 98.0% (min) Boiling point 185∞C

Refractive index 1.422-1.426 Insoluble in water at 260o and in propylene glycol; soluble in ethanol, fixed Solubility organic oils and organic solvents Specific gravity 0.884-0.890

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.77 56.72 28.63 27.04 30.05

Max. 5.50 80.28 181.20 43.14 46.27

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 18.63 0.16 11.94 51.86

Max. 0.01 53.79 0.29 21.98 71.82

Synthesis: By esterification of n-caproic acid with allyl alcohol in the presence of concentrated H2SO4 or of naphthalene-b-sulfonic acid in benzene under a nitrogen blanket. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in baked potato, mushroom and pineapple.

ALLYL a-IONONE Synonyms: Allyl ionone; Butenyl a-cyclocitrylidenemethyl ketone; Cetone V; a-Cyclocitrylidenemethyl butenyl ketone; 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-1,6-heptadiene-3-one; Allyl alpha-ionone; 1,6-Heptadien-3-one, 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-; Ionone,

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allyl alpha-; 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)hepta-1,6-dien-3-one; 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-1,6-heptadien-3-one CAS No.: CoE No.:

79-78-7 2040

FL No.: EINECS No.:

07.061 201-225-9

FEMA No.: JECFA No.:

2033 401

NAS No.:

2033

Description: A yellow liquid with a meaty, spicy, slightly floral, woody taste and a strong fruital aroma reminiscent of pineapple. Consumption:Annual: 466.67 lb Individual: 0.0003954 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.712 mg IOFI: Artificial Empirical Formula/MW: C15H24O/232.35 Specifications: (FCC, 1996) Appearance

Colorless to yellow liquid

Refractive index

Assay

88% min

Solubility

Boiling point 102-104∞C at 0.15 mmHg Flash point

Specific gravity

1.50402 (1.5030-1.5070) at 20∞C 1:8 in 70% ethanol; insoluble in water 0.9289 at 20∞C; 0.928-0.935 at 25∞C/25∞C

>100∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.30 3.62 1.19 1.56

Max. 0.75 6.26 2.87 3.54

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.70 0.62 4.19

Max. 1.50 1.28 6.39

Synthesis: By condensation of citral and allyl acetone in the presence of sodium methoxide and subsequent ring closure in the presence of boron trifluoride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Floral, sweet, fruity, woody and orrislike nuance. Natural occurrence: Not reported found in nature.

ALLYL ISOTHIOCYANATE Synonyms: Mustard oil (mustard oil volatile, synthetic); Allyl isorhodanide; Allyl isosulfocyanate; Allyl isosulphocyanate; Allyl isothiocyanate, non-perfume grade; Allyl isothiocyanate, stabilized; Allyl mustard oil; Allylsenevol; Allylsenfoel; Allyl sevenolum; Allyl thiocarbonimide; Artificial mustard oil; Artificial oil of mustard; Carbospol; EPA Pesticide Chemical Code 004901; 3-Isothiocyanato-1-propene; Isothiocyanic acid, allyl ester (8CI); Oil of mustard; Oil of mustard, artificial CAS No.: CoE No.:

57-06-7 n/a

FL No.: EINECS No.:

12.025 200-309-2

FEMA No.: JECFA No.:

2034 n/a

NAS No.:

2034

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Description: A colorless liquid with very pungent, irritating odor and acrid taste; lacrimatory. Consumption: Annual: 63666.6 lb Individual: 0.05395 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 16.138 mg IOFI: Nature Identical Empirical Formula/MW: C4H5NS/99.19 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow, strongly refractive liquid; tends to darken on aging

Refractive index

Boiling point

152∞C

Solubility

Melting point

–102.5∞C

Specific gravity

1.52481 at 15∞C 1:8 in 80% ethanol; slightly soluble in water; completely miscible with ether, chloroform and benzene 1.02356 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Fish products Gelatins, puddings Gravies

Usual Max. 25.00 100.00 718.00 5000.00 49.99 50.00 0.05 0.07 1.00 2.00 2.00 10.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Seasoning, flavorings Snack foods Soft candy

Usual Max. 35.22 61.16 1.00 2.00 30.00 50.00 6.50 30.00 48.00 100.00 1.60 3.50

Synthesis: By distillation of sodium thiocyanate and allyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: In the essential oil from seeds of Brassica nigra Koch, Brassica juncea Hook. and Thoms., and Thlaspi arvense; in the essential oil from roots of Cochlearia armoracia; in the seeds and roots of Alliaria officinalis; in onion juice; and in the seeds of various Cruciferae. Reported found in pineapple (Anans comoscus), raw cabbage, cooked cabbage, sauerkraut, milk, heated beans, horseradish (Armoracia lapathifolia), raw cauliflower, Brussels sprouts, turnip, Chinese cabbage, wasabi (Japanese horseradish) (Wasabi japonica).

ALLYL ISOVALERATE Synonyms: Allyl isovalerianate; Allyl 3-methylbutyrate; Butanoic acid, 3-methyl-, 2-propenyl ester (9CI); Butyric acid, 3-methyl-, allyl ester; Isovaleric acid, allyl ester (8CI); 3-Methylbutanoic acid, 2-propenyl ester; 3-Methylbutyric acid, allyl ester; 2-Propenyl isovalerate; 2-Propenyl 3-methylbutanoate CAS No.: CoE No.:

2835-39-4 2098

FL No.: EINECS No.:

09.489 220-609-7

FEMA No.: JECFA No.:

2045 n/a

NAS No.:

2045

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Description: A liquid with a fruit-like (apple, cherry) aroma. Used as a flavoring agent or adjuvant. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.008 mg IOFI: Artificial Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index

Acid value

1.0

Solubility

Assay Boiling point

98% 89-90∞C

Specific gravity

1.413-1.418 Insoluble in water; 1 ml in 1 ml 95% alcohol 0.879-0.884

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 19.07 16.00 10.78

Max. 10.00 28.94 35.33 12.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 37.00 4.28 22.72

Max. 37.00 11.05 37.02

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL MERCAPTAN Synonyms: Allyl sulfhydrate; 2-Propene-1-thiol; Allylthiol; Prop-2-ene-1-thiol; 2-Propene-1-thiol (8CI)(9CI) CAS No.: CoE No.:

870-23-5 476

FL No.: EINECS No.:

12.004 212-792-7

FEMA No.: JECFA No.:

2035 n/a

NAS No.:

2035

Description: A colorless liquid with strong garlic odor. Used as a flavor enhancer, flavoring agent or adjuvant. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.408 mg Empirical Formula/MW: C3H6S/74.14 Specifications: (Burdock, 1997)

55

IOFI: Nature Identical

Appearance

Colorless liquid; tends to darken on aging

Refractive index

0.925 at 23∞C

Boiling point

67-68∞C

Solubility

Insoluble in water; completely miscible with alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.10 0.51 2.34 1.05

Max. 0.50 1.68 3.58 15.25

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 0.53 3.10 0.28 0.71

Max. 1.05 5.53 0.84 1.75

Synthesis: n/a Aroma threshold values: Detection: 0.005 ppb Taste threshold values: n/a Natural occurrence: Reported found in onion, garlic and caucas (Allium victoralis L.).

ALLYL METHYL DISULFIDE Synonyms: Allyl methyl disulfide; Allyl methyl disulphide CAS No.: CoE No.:

2179-58-0 n/a

FL No.: EINECS No.:

12.037 218-549-1

FEMA No.: JECFA No.:

3127 568

NAS No.:

3127

Description: An oil-soluble organosulfur compound present in garlic and onion with a strong odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.292 mg IOFI: Nature Identical Empirical Formula/MW: C4H8S2/120.23 Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 90.0% (min)

Boiling point Refractive index

83-84∞C 1.533-1.535

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 0.73 0.60 0.60

Max. 1.00 2.00 1.50 1.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.60 0.75

Max. 2.00 1.50 2.00

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Synthesis: By treating a mixture of corresponding aliphatic thiosulfates with an alkali metal sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), caucas (Allium victoralis L.), nobiru (Allium grayi regal).

ALLYL METHYL TRISULFIDE Synonyms: Methyl allyl trisulfide; Allyl methyl trisulfide; Allyl methyl trisulphide; Methylallyl trisulfide; Methyl allyl trisulphide CAS No.: CoE No.:

34135-85-8 FL No.: n/a EINECS No.:

12.045 251-843-8

FEMA No.: 3253 JECFA No.: 586

NAS No.:

3253

Description: An oil-soluble component of garlic with a strong odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.529 mg IOFI: Nature Identical Empirical Formula/MW: C4H8S3/152.30 Specifications: (JECFA, 1999) Boiling point

47∞C

Refractive index

1.593-1.603

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), caucas (Allium victoralis L.), nobiru (Allium grayi regal).

ALLYL NONANOATE Synonyms: Allyl pelargonate; Allyl nonan-1-oate; Nonanoic acid, allyl ester (8CI); Nonanoic acid, 2-propenyl ester (9CI); 2-Propenyl nonanoate CAS No.: CoE No.:

7493-72-3 2036

FL No.: EINECS No.:

09.109 231-334-7

FEMA No.: JECFA No.:

2036 6

NAS No.:

2036

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Description: Allyl nonanoate has a characteristic fruital aroma (cognac, pineapple) with sweet, waxy, fruity, wine-like taste. Consumption: Annual: <1.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current level of intake) (1996) Trade association guidelines: FEMA PADI: 0.93 mg IOFI: Artificial Empirical Formula/MW: C12H22O2/198.31 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Assay

96.5% (min)

Boiling point

241-242∞C

Refractive index 1.430-1.436 Insoluble in water; soluble Solubility in ethanol, essential oils and flavor chemicals Specific gravity 0.872-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 5.00 2.00 2.50

Max. 1.00 8.50 4.22 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.60 4.42

Max. 10.00 1.40 7.52

Synthesis: By esterification of nonanoic acid with allyl alcohol in benzene solution in the presence of naphthalene-b-sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, slightly green with creamy berry and fruity nuance. Natural occurrence: Not reported found in nature.

ALLYL OCTANOATE Synonyms: Allyl caprylate; Allyl octylate; Allyl octanoate; Octanoic acid, allyl ester (8CI); Octanoic acid, 2-propenyl ester (9CI); 2-Propenyl octanoate CAS No.: CoE No.:

4230-97-1 400

FL No.: EINECS No.:

09.119 224-184-9

FEMA No.: JECFA No.:

2037 5

NAS No.:

2037

Description: Allyl octanoate has a fruity odor and oily-winy undernote. It has a pineapple, banana, fatty, fruity taste. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current level of intake) (1996)

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Trade association guidelines: FEMA PADI: 3.98 mg Empirical Formula/MW:

IOFI: Artificial

C11H20O2/184.28 Specifications: (Burdock, 1997) Appearance

Colorless to pale-yellow, oily liquid

Refractive index

Assay

97.0% (min)

Solubility

Boiling point

222∞C

Specific gravity

1.432-1.434 Soluble in ethanol and fixed oils; insoluble in glycerol and water at 260∞C; slightly soluble in propylene glycol 0.872-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 20.99 6.96

Max. 2.00 30.58 13.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.43 4.02 16.75

Max. 34.71 8.34 22.34

Synthesis: By esterification of caprylic acid with allyl alcohol in benzene in the presence of naphthalene-b-sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fatty, fruity, pineapple tropical-like. Natural occurrence: Not reported found in nature.

ALLYL PHENOXYACETATE Synonyms: Acetate p.a.; Acetic acid, phenoxy-, allyl ester (8CI); Acetic acid, phenoxy-, 2-propenyl ester (9CI); Allyl phenoxyacetate; 2-Propenyl phenoxyacetate CAS No.: CoE No.:

7493-74-5 228

FL No.: EINECS No.:

09.701 231-335-2

FEMA No.: JECFA No.:

2038 18

NAS No.:

2038

Description: Allyl phenoxyacetate is a colorless liquid with honey- and pineapple-like aroma. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current level of intake) (1996) Trade association guidelines: FEMA PADI: 0.37 mg IOFI: Artificial Empirical Formula/MW: C11H12O3/192.22 Specifications: (FCC, 1996, proposed 2000) Acid value

Not more than 1.0

Refractive index

1.513-1.518 at 20∞C (Part 1 of 2)

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Specifications: (FCC, 1996, proposed 2000) (Continued)

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

97.0% of C11H12O3 265∞C

Solubility

Specific gravity

Soluble in alcohol (1 ml in 1 ml 95% ethanol); slightly soluble in propylene glycol; very slightly soluble in water; insoluble in vegetable oils 1.10-1.105 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.83 1.17

Max. 1.00 4.42 2.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.27 0.53 2.16

Max. 2.00 0.98 4.70

Synthesis: By direct esterification in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL PHENYLACETATE Synonyms: Allyl a-toluate; Acetic acid, phenyl-, allyl ester (8CI); Allyl phenylacetate; Benzeneacetic acid, 2-propenyl ester (9CI); Phenylacetic acid allyl ester; 2-Propenyl benzeneacetate; 2-Propenyl phenylacetate CAS No.: CoE No.:

1797-74-6 2162

FL No.: EINECS No.:

09.791 217-281-2

FEMA No.: JECFA No.:

2039 17

NAS No.:

2039

Description: A colorless liquid with sweet honey-like, but faint odor and sweet fruity undertones. Consumption: Annual: <1.00 lb Individual: 0.0000833 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 6.18 mg IOFI: Artificial Empirical Formula/MW: C11H12O2/176.22 Specifications: (JECFA, 1997) Appearance Assay

Colorless, slightly viscous liquid 99.0% (min)

Boiling point Refractive index

89-93∞C 1.5122

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 5.00 36.27

Max. 10.00 46.98

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 17.63 22.37 4.18 6.90 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 6.55

Max. 9.04

Food Category Soft candy

Usual Max. 14.22 18.71 (Part 2 of 2)

Synthesis: By direct esterification in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL PROPIONATE Synonyms: Propanoic acid, 2-propenyl ester (9CI); 2-Propenyl propanoate; Propionic acid, allyl ester (8CI) CAS No.: CoE No.:

2408-20-0 2094

FL No.: EINECS No.:

09.233 219-307-8

FEMA No.: JECFA No.:

2040 1

NAS No.:

2040

Description: A colorless liquid with sharp, sour, fruity odor and ethereal fruity (apricot, apple) taste. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 2.27 mg IOFI: Artificial Empirical Formula/MW: C6H10O2/114.15 Specifications: (FCC, 1996, proposed 2000) Acid value

Not more than 2.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

97.0% of C6H10O2 124∞C

Specific gravity

1.408-1.413 at 20∞C Soluble in alcohol (1 ml in 1 ml 95% ethanol) propylene glycol, vegetable oils; insoluble in water 0.912-0.917 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 10.00 12.00 13.00

Max. 10.00 20.00 17.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 5.60 1.00 10.00

Max. 5.60 2.00 90.00

Synthesis: By direct esterification of the acid with allyl alcohol in benzene solution in the presence of concentrated H2SO4, or of p-toluene sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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ALLYL SORBATE Synonyms: Allyl-2,4-hexadienoate; Allyl hexa-2,4-dieonoate; Allyl sorbate; 2-Propenyl sorbate; 2,4-Hexadienoic acid, 2-propenyl ester, (E,E)-; (E,E)-2-Propenyl 2,4-hexadienoate CAS No.: CoE No.:

7493-75-6 2182

FL No.: EINECS No.:

09.312 231-336-8

FEMA No.: JECFA No.:

2041 8

NAS No.:

2041

Description: Allyl sorbate is a colorless liquid with a fruital pineapple-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 2.84 mg IOFI: Artificial Empirical Formula/MW: C9H12O2/152.19 Specifications: (JECFA, 1997) Appearance Assay Boiling point

Colorless to light yellow liquid 99% 67∞C

Refractive index Solubility Specific gravity

1.506 Soluble in ethanol 0.945-0.947

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 17.07 10.00 2.25

Max. 17.07 10.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.45 7.00

Max. 1.45 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALLYL SULFIDE Synonyms: Allyl monosulfide; Allyl sulfide (8CI); Diallyl monosulfide; Diallyl sulfide; Diallyl sulphide; Diallyl thioather; Diallyl thioether; Oil garlic; 1-Propene, 3,3'-thiobis(9CI); 2-Propenyl sulphide; Thioallyl ether; 3,3-Thiobis(1-propene); 3,3'-Thiobis-1-propene CAS No.: CoE No.:

592-88-1 n/a

FL No.: EINECS No.:

12.088 209-775-1

FEMA No.: JECFA No.:

2042 458

NAS No.:

2042

Description: A colorless liquid with characteristic garlic odor. Oil-soluble component of garlic. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 1.86 mg Empirical Formula/MW: C6H10S/114.20 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Boiling point Refractive index

138-139∞C 1.488-1.492

Solubility Specific gravity

IOFI: Nature Identical

Insoluble in water; miscible in ethyl, alcohol and diethyl 0.887-0.892

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.01 7.67 8.94 0.01 0.01

Max. 0.04 10.53 9.98 0.04 0.04

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.00 9.22 0.01 0.04

Max. 3.00 10.89 0.04 0.05

Synthesis: From allyl iodide plus potassium sulfide in alcohol. Aroma threshold values: 0.05 ppb Taste threshold values: n/a Natural occurrence: Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), nira (Allium tuberosum rottl.), caucas (Allium victoralis L.), mustard (Brassica species) and cooked/boiled beef.

ALLYL THIOPROPIONATE Synonyms: Propionic acid, thioacrylic ester; Thiopropionic acid, allyl ester; Allyl thiopropionate CAS No.: CoE No.:

41820-22-8 FL No.: 11436 EINECS No.:

12.101 n/a

FEMA No.: JECFA No.:

3329 490

NAS No.:

3329

Description: Allyl thiopropionate has a sweet, alliaceous odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.047 mg IOFI:Artificial Empirical Formula/MW: C6H10OS/130.21 Specifications: (JECFA, 1999) Assay

83% + 15% diallylsulfide

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 0.25 0.25

Max. 0.25 0.25

Food Category Gravies Soups

Usual 0.25 0.25

Max. 0.25 0.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Pungent, sharp, alliaceous, acrylatelike with tropical depth. Natural occurrence: Not reported found in nature.

ALLYL TIGLATE Synonyms: Allyl-trans-2,3-dimethylacrylate; Allyl-trans-2-methyl-2-butenoate; Allyl 2methylcrotonate; Allyl tiglate; 2-Butenoic acid, 2-methyl-, 2-propenyl ester, (E)CAS No.: CoE No.:

7493-71-2 2183

FL No.: EINECS No.:

09.493 231-333-1

FEMA No.: JECFA No.:

2043 10

NAS No.:

2043

Description: Allyl tiglate has green, fruity, berry-like odor and earthy, rooty taste. It is used in fruit flavors. Consumption: Annual: <1.00 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 4.99 mg IOFI: Artificial Empirical Formula/MW: C8H12O2/148.18 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Acid value

1.0 (min)

Assay

98% max

Refractive index 1.451-1.454 Slightly soluble in water, Solubility ether and most fixed oils Specific gravity 0.939-0.943

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 30.25 4.25 20.00

Max. 39.25 5.50 25.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 2.55 10.25

Max. 4.15 14.25

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ALLYL 10-UNDECENOATE Synonyms: Allyl undecylenate; Allyl undecylenoate; Allyl undec-10-enoate; Allyl 10undecenoate; 2-Propenyl 10-undecenoate; 10-Undecenoic acid, allyl ester (8CI); 10-Undecenoic acid, 2-propenyl ester (9CI) CAS No.: CoE No.:

7493-76-7 n/a

FL No.: EINECS No.:

09.146 231-337-3

FEMA No.: JECFA No.:

2044 9

NAS No.:

2044

Description: Allyl 10-undecenoate has a fruital aroma suggestive of pineapple. Consumption: Annual: <1.00 lb Individual: 0.00000438 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 1.49 mg IOFI: Artificial Empirical Formula/MW: C14H24O2/223.34 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless oily liquid

Assay Boiling point

98.0% (min) 180∞C

Refractive index 1.448 Insoluble in water; soluble in ethanol, propylene glycol and Solubility organic solvents Specific gravity 0.8802

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 8.39 1.56

Max. 1.00 11.82 2.36

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.75 1.02 2.50

Max. 11.00 2.26 4.15

Synthesis: By azeotropic distillation of a benzene solution of the corresponding acid and allyl alcohol in the presence of naphthalene-b-sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ALMOND BITTER Botanical name: Prunus amygdalus Batsch, P. armeniaca, P. persica (L.) Batsch Botanical family: Rosaceae Other names: Peach kernel; Apricot kernel Foreign names: Amandes ameres (Fr.), Bittermandel (Ger.), Almendra amarga (Sp.), Mandorla amara (It.) CAS No.: CoE No.:

8013-76-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2046 n/a

NAS No.:

2046

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Description: Bitter almond has an intense, almond-like, cherry aroma with a slightly astringent, moldy taste. The term bitter almond refers to the essential oil obtained by steam distillation of the partially de-oleated press-cake of kernels from any of the following: bitter almond (P. amygdalus), apricot (P. armeniaca) and peach (P. persica). The kernels from these and other such fruits contain the glucoside amygdalin, which on enzymatic hydrolysis yields benzaldehyde and HCN. The distilled oil must be rendered free of HCN (prussic acid) prior to its marketing as a flavor ingredient. Very little essential oil is currently made exclusively from bitter almonds or other fruit kernels; specially purified benzaldehyde is often used in its place. Consumption: Annual: 386166.70 lb Individual: 0.3272 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.70 mg IOFI: Natural Specifications: (FCC, 1996) Assay Acid value Angular rotation Chlorinated compounds

Not less than 95% of aldehydes, calculated as benzaldehyde (C7H6O) No more than 8.0 Optically inactive or not more than ± 0.15∞ Passes test

Heavy metals (as Pb) Passes test Hydrocyanic acid Refractive index Specific gravity

Passes test (about 0.15%) Between 1.541 and 1.546 at 20∞C Between 1.040 and 1.050

Physical–chemical characteristics: Oil intended for use as a flavor ingredient is treated to remove traces of HCN by precipitation as insoluble calcium ferrocyanide. Essential oil composition: Bitter-almond oil is obtained by first cold-expressing the fixed oils from the comminuted kernels, after which the press-cake is macerated in about 10 parts of water for 12 to 20 hours to effect the enzymatic hydrolysis of amygdalin. The mixture is then steam distilled to yield about 0.5 to 0.7% of the essential oil. Bitter almonds are rarely used because the yield of oil is only 0.6%. Apricot kernels yield 1.2% of oil and are the preferred starting material. The major components of the oil are typically 97.5% benzaldehyde (bitter almond) and 2% hydrogen cyanide (bitter almond). Reported uses (ppm): Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice Gelatins, puddings

Usual 70.87 49.63 161.80 40.84 57.75 33.95

Max. 160.6 79.90 605.00 48.65 157.00 51.65

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 25.28 201.0 28.38 35.57 25.36 50.35 72.11 130.50 575.00 575.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Cherry pit with a sweet creamy, fruity background.

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ALOE Botanical name: Aloe perryi Baker, A. barbadensis Mill. A. Ferox Mill. and hybrids of this species with A. Africana and A. spicata Baker Botanical family: Liliaceae Other names: Aloe ext.; Aloe, extract (Aloe spp.) Foreign names: Aloes (Fr.), Aloe (Gr.), Aloe (Sp.), Aloe (It.) CAS No.: CoE No.:

84837-08-1 FL No.: n/a EINECS No.:

n/a 284-293-2

FEMA No.: JECFA No.:

2047 n/a

NAS No.:

2047

Description: The various species of aloe are plants with stalks about 1 m in height, few branches, and succulent basal leaves that are quite elongated and spiny-toothed; the flowers are spicated. The plant is native to southern Africa. The useful product is the juice, extracted by cutting the succulent leaves when turgid; the juice is subsequently concentrated and dried. Technically and commercially dried aloe juices are distinguished by their characteristic cleavage (glassy or waxy) (Burdock, 1997). Aloe extract derived from the concentrated juice from the leaves of the plant has a very bitter characteristic flavor. Extracts and tinctures are sometimes used in liquor formulations because of the bitter flavor. Derivatives: Aloe derivatives include fluid extract, dry and soft extracts and tincture (10% in 80% ethanol). The main constituent of the juice and its derivatives is aloin, which varies from 5 to 25%. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.585 mg IOFI: Natural Physical–chemical characteristics: The oil is a mobile, pale-yellow liquid exhibiting a peculiar odor and an extremely bitter flavor. Apparently, the essential oil is of little or no commercial use as a flavor ingredient (Burdock, 1997). Other characteristics include: Specific gravity: 0.863; Boiling point: 266 to 271∞C. Essential oil composition: Aloe juice contains about 2% essential oil. The main constituent of the juice and its derivatives (fluid extract, dry and soft extracts and tincture) is aloin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes

Usual 92.20 48.00

Aroma threshold values: n/a Taste threshold values: n/a

ALTHEA FLOWERS Botanical name: Althea officinalis L. Botanical family: Malvacea

Max. 186.00 48.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 15.25 190.00 100.00 500.00

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Foreign names: Guimeure officinal (Fr.), Echter Eibisch (Ger.) Altea comun (Sp.), Altea officinate (It.) CAS No.: CoE No.:

977052-71-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6001

Description: The althea, or marshmallow, is a perennial herb 50 to 150 cm high, growing preferentially in marshy areas as well as in the lower mountain areas in central and southern Europe, North Africa, Asia and North America. The plant (wild or cultivated) has long, spindle-shaped or cylindrical roots (grayish yellow externally, fleshy white internally), erect stems, alternate ovate white leaves and white or pinkish racemose flowers blossoming from July through September. Derivatives: Infusion (3 to 5%), fluid extract, syrup and tinctures (20%) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

Althea Root CAS No.: CoE No.:

977005-75-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Althea Flowers. Consumption: Annual: 316.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.551 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 10.00 5.00

Max. 20.00 20.00 10.00

2048 n/a

AMBERGRIS Genus/Species: Physeter macrocephalus L., P. catodon Other names: Ambra (tincture); ambregris (tincture)

2048

Individual: 0.0002683 mg/kg/day

Food Category Nonalcoholic beverages Soft candy

Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

IOFI: Natural Usual 5.77 10.00

Max. 7.16 20.00

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Foreign names: Ambre gris (Fr.), Grauer Amber (Ger.), Amber gris (Sp.), Ambra grigia (It.) CAS No.: CoE No.:

977023-08-7 FL No.: n/a EINECS No.:

n/a 232-454-2

FEMA No.: JECFA No.:

2049 n/a

NAS No.:

2049

Description: Ambergris, also called ambra, is the pathological tissue resulting from the consumption of indigestible components by whales. It accumulates in the intestinal tract of the sperm or cachalot whale. It may become dislodged from the intestinal tract and is occasionally washed ashore (Somaliland, Mozambique, Java, Japan and Madagascar); more often it is found in whales taken in commercial hunts. Tissue ranges from 50 to 150 g in weight, although occasionally much larger pieces are found. Ambergris usually is distinguished commercially in four different qualities, depending on the color and physical appearance (i.e., as soft black amber, waxy ash-gray amber, gray amber or white amber). The latter two qualities are the most valued. The quality of ambergris may improve on aging and particularly when exposed to daylight and saltwater. Ambergris tincture has a peculiar, sweet, extremely tenacious odor with a seaweed, moss-like undertone. Although ambergris is used mainly in perfumery, the tincture may be employed in the formulation of aromas to confer special bouquets to liqueurs, tobacco, fruit flavors and beverages, candy and ice cream flavors. Derivatives: Dried or powdered ambra is never used as such. Usually it is used as a tincture (3 to 5% in 90 to 95% ethanol), extract or resinoid (prepared by concentration of the tincture). The alcoholic extract is aged in tightly sealed bottles in darkness to allow the full development of odor. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.181 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Nonalcoholic beverages

Usual 1.00 1.44

Max. 2.00 2.54

Food Category Soft candy

Usual 1.00

Max. 4.00

Aroma threshold values: n/a Taste threshold values: n/a

AMBRETTE Botanical name: Hibiscus abelmoschus L. Botanical family: Malvaceae Foreign names: Ambrette, graines (Fr.), Moschuskörner (Ger.), Abelmosco, semillas (Sp.), Ambretta, semi (It.) Description: The plant, originally from eastern India, is now cultivated in several tropical and equatorial countries. The fruits of the cultivated plant, Hibiscus abelmoschus L., contain the flat, kidney-shaped seeds about 4 mm long and 3 mm thick. The seeds are grayish-red but sometimes greenish in color. Although the better quality seeds are said to come from Martinique, seeds are also produced in Angola, Ecuador, China, Indonesia, Madagascar and the Seychelles.

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Derivatives: Essential oil: A 10% tincture is obtained by maceration of the crushed seeds in 65% ethanol.

Ambrette Absolute Oil CAS No.: CoE No.:

991770-79-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2050 n/a

NAS No.:

2050

Description: The raw essence is derived from the steam distillation of whole or crushed ambrette seeds, with use of the latter providing a higher quantity of palmitic acid in the distillate. Removal of the fatty acid by alcohol extraction or precipitation by divalent salts produces the liquid essential oil. The essential oil is a clear, yellow to amber-colored liquid with a characteristic aromatic flavor, and a distinctly brandy-like and floral, musky odor. Adulteration with ambrettolide, farnesol or other macrocyclic lactones has occurred. The main constituents of the oil include farnesol and ambrettolide. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.50 mg IOFI: Natural Specifications: There are two essential oils: raw essence and liquid. The raw essence is obtained by steam distillation of seeds. It solidifies at 35 to 39∞C because it contains large amounts of fatty acids (primarily palmitic). The liquid essential oil is obtained by removing the fatty acid from the raw essence by solvent extraction (alcohol) or precipitation of the fatty acids as the calcium or magnesium salts. The essential oil has the following characteristics: Specifications: Acid value

< 3.0

Optical rotation

–2º30' to +3º0'

Refractive index

1.468 to 1.485 at 20∞C

Saponification value 140 to 200 1: 2 to 1: 5 in 80% ethanol, Solubility 1: 0.5 in 90% ethanol Specific gravity 0.898 to 0.920 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 1.40 1.37

Max. 7.00 2.19 2.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.37 0.80 1.69

Max. 2.84 1.51 2.48

Aroma threshold values: n/a Taste threshold values: n/a

Ambrette Seed CAS No.: CoE No.:

977052-20-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6171

Description: The seeds are processed to extract raw essence and the essential oil. The dried seeds and tinctures (a 10% tincture is obtained by maceration of the crushed seeds in 65% ethanol) are used primarily in the manufacture of liqueurs, vermouths and bitters. Consumption: Annual: <1.00 lb Individual: 0.0008184 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Physical–chemical characteristics: See below, Ambrette Seed Oil. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: n/a

Ambrette Seed Oil Other names: Ambrette seed liquid CAS No.: CoE No.:

8015-62-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2051 n/a

NAS No.:

2051

Description: See above, Ambrette Absolute Oil and Ambrette Seed. Consumption: Annual: 53.33 lb Individual: 0.00004519 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.127 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value Angular rotation Heavy metals (as Pb)

Not more than 3.0 Between –2.5º and +3º Passes test

Refractive index 1.468 to 1.485 at 20∞C Saponification value Between 140 and 200 Specific gravity Between 0.898 and 0.920

Physical–chemical characteristics: A clear, yellow to amber liquid having the strong musky odor of ambrettolide. It is soluble in most fixed oils and in mineral oil, often with cloudiness. It is relatively insoluble in glycerin and in propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.53 0.23 0.00 0.28

Max. 3.10 0.63 3.75 1.07

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.32 0.62

Max. 0.50 1.20 1.40

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, pineapple, waxy with green, sweet, apple nuances.

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Ambrette Tincture CAS No.: CoE No.:

977017-78-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2052 n/a

NAS No.:

2052

Description: Ambrette seed tincture (variously reported as a 10% tincture being obtained by maceration of the crushed seeds in 65% ethanol, or as 25 parts of seeds to 100 parts of 80 to 90% ethanol) is reported to find greatest use in liqueurs, tobacco and fruit flavoring. See also Ambrette Seed. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.543 mg IOFI: Natural Physical–chemical characteristics: See Ambrette Seed Oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 17.75 25.00 9.20

Max. 26.50 45.00 26.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.00 8.00 28.00

Max. 45.00 12.40 40.80

Aroma threshold values: n/a Taste threshold values: n/a

2'-AMINOACETOPHENONE Synonyms: Acetophenone, 2'-amino-; 2-Acetylanaline; 1-Acetyl-2-aminobenzene; o-Acetylaniline; 2-Acetylphenylamine; o-Aminoacetophenone; o-Acetylbenzene; 2-Aminophenyl methyl ketone; o-Aminophenyl methyl ketone; Methyl 2-aminophenyl ketone CAS No.: CoE No.:

551-93-9 n/a

FL No.: EINECS No.:

11.008 209-002-8

FEMA No.: JECFA No.:

3906 n/a

NAS No.:

n/a

Description: 2'-Aminoacetophenone has a grape-like odor. Aminoacetophenone is a pheromone produced by virgin honeybee queens and released in feces. The pheromone repels and is used to terminate agonistic interactions between queens and workers. A grape-like odor of 2'-aminoacetophenone is of diagnostic importance in detecting the growth of Pseudomonas aeruginosa in culture and in burn wounds. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.012286 Empirical Formula/MW:

IOFI: n/a

C8H9NO/135.17 Specifications: Assay Boiling point

98+% 85-90º at 0.5 mmHg

Density Flash point

1.112 >230ºF

Reported uses (ppm): Food Category Baked goods Breakfast cereal Confection, frosting Jams, jellies Milk products

Usual 0.05 0.05 0.05 0.05 0.05

Max. 0.50 0.50 0.50 0.50 0.50

Food Category Other grains Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 0.05 0.05 0.10 0.05 0.05

Max. 0.50 0.50 1.00 0.50 0.50

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in chestnut honey (>154 ppb)11; green tea12 and wine (0.7 to 12.8 mg/L). dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE Synonyms: S-Methylmethioninium chloride; Methylmethioninesulfonium chloride; Methyllmethionine sulfonium chloride, L-; S-Methylmethionine sulfonium chloride; Sulfonium, (3-amino-3-carboxypropyl)dimethyl-, chloride, (S)-(9CI); Sulfonium, (3-amino3-carboxypropyl)dimethyl-, chloride, L-; Vitamin U CAS No.: CoE No.:

1115-84-0 761

FL No.: EINECS No.:

17.015 214-231-1

FEMA No.: JECFA No.:

3445 n/a

NAS No.:

3445

Description: Naturally occurs as the L-form in a variety of vegetables. Although used in food as a flavoring ingredient in fish products, it has also been used therapeutically in the treatment of peptic ulcers, colitis and gastritis. Consumption: Annual: 98.33 lb Individual: 0.00008333 mg/kg/day Regulatory Status: CoE: Approved. Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.68 mg IOFI: Nature Identical Empirical Formula/MW: C6H14NO2SCI/199.70 11 Guyot et al. (1998) J. Agric. Food Chem. 46, 625. 12 Kumazawa and Masuda. (1999) J. Agric. Food Chem.

47, 5169.

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Specifications: (Burdock, 1997) Appearance Assay

White, crystalline powder 99.5%; Trace of methionine

Melting point 139∞C Solubility Soluble in water; insoluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Fish products

Usual Max. 700.00 1000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in asparagus, cabbage, cabbage juice, celery, sweet corn, milk, potato, tea, green tea and tomato.

1-AMINO-2-PROPANOL Synonyms: Isopropanolamine; (RS)-1-Amino-2-propanol; DL-1-Amino-2-propanol; aAminoisopropyl alcohol; b-Isopropanol; 1-Amino-2-hydroxypropane; 1-Methyl-2-aminoethanol; 2-Hydroxy-1-methylethanol; 2-Hydroxy-1-propalamine threamine CAS No.: CoE No.:

78-96-6 n/a

FL No.: EINECS No.:

n/a 201-162-7

FEMA No.: JECFA No.:

3965 n/a

NAS No.:

Description: 1-Amino-2-propanol has a faint ammonia odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.0070 mg (FEMA) Empirical Formula/MW:

n/a

Individual:n/a

IOFI: n/a

OH

C3H9NO/75.13

H3C

NH2

Specifications: Appearance

Colorless liquid

Melting point

Boiling point 160∞C

Solubility

Flash point

Specific gravity

74∞C

–2∞C Soluble in ethanol, benzene, ether, water 0.973

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Confectioneries, frostings Frozen dairy

Usual 0.03 0.01 0.02 0.02

Max. 0.10 0.10 0.20 0.20

Food Category Gelatins/puddings Hard candy Instant coffee/tea Nonalcoholic beverages

Synthesis: By employing Salmonella, mutatant cobD, and aminopropanol Aroma threshold values: Detection at 28 ppm in water.

Usual 0.02 0.02 0.005 0.03

Max. 0.20 0.20 0.01 0.10

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Taste threshold values: n/a Natural occurrence: Reportedly present in sherry.

AMMONIUM ISOVALERATE Synonyms: Isovaleric acid; Ammonium salt; Ammonium isovalerate; Butanoic acid, 3methyl-, ammonium salt CAS No.: CoE No.:

7563-33-9 n/a

FL No.: EINECS No.:

16.001 231-458-1

FEMA No.: JECFA No.:

2054 n/a

NAS No.:

2054

Description: Ammonium isovalerate has an odor reminiscent of valeric acid and a sharp, sweet taste. It is used in butter, nut and cheese flavors. Consumption: Annual: 650.00 lb Individual: 0.0005508 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.57 mg IOFI: n/a Empirical Formula/MW: C5H9O2.H4N/109.00 Specifications: (Burdock, 1997) Appearance Solubility

Deliquescent crystals Soluble in alcohol and in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 26.07 0.10 1.17 0.30

Max. 37.53 0.10 2.15 0.60

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.03 36.00 1.00 4.81

Max. 0.03 41.00 2.00 5.74

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMMONIUM SULFIDE Synonyms: Ammonium monosulfide; Ammonium monosulfide; Ammonium sulfide ((NH4)2S) (8CI)(9CI); Ammonium sulfide solution; Ammonium sulfide (solution); Ammonium sulphide; Diammonium sulfide; True ammonium sulfide CAS No.: CoE No.:

12135-76-1 FL No.: n/a EINECS No.:

16.002 235-223-4

FEMA No.: JECFA No.:

2053 n/a

NAS No.:

2053

Description: The distinct ammonical/sulfurous odor of ammonium sulfide makes it a valuable flavor ingredient. It is used in baked goods, meat products, condiments and gravies. Consumption: Annual: 1033.33 lb Individual: 0.0008757 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.28 mg Empirical Formula/MW: H8N2S/68.15 Specifications: (Burdock, 1997) Appearance

Liquid at room temperature (> –18∞C, yellow crystals); tends to decompose at higher temperatures

75

IOFI: n/a

Very soluble in ammonia and in cold water; decomposes in hot water; soluble in alcohol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 11.24 2.00

Max. 13.17 2.00

Food Category Gravies Meat products

Usual 0.52 21.92

Max. 1.60 61.90

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL ALCOHOL Synonyms: n-Amyl alcohol; Amyl alcohol, n-; Amyl alcohol, normal; Amylol; Butyl carbinol; n-Butylcarbinol; Pentan-1-ol; n-Pentan-1-ol; n-Pentanol; 1-Pentanol (9CI); Pentanol-1; Pentanol; Pentasol; Pentyl alcohol (8CI); n-Pentyl alcohol; 1-Pentyl alcohol; Petan-1-ol; Primary amyl alcohol CAS No.: CoE No.:

71-41-0 514

FL No.: EINECS No.:

02.040 200-752-1

FEMA No.: JECFA No.:

2056 88

NAS No.:

2056

Description: Amyl alcohol has a characteristic fusel-like sweet and pleasant odor and burning taste. It is somewhat more toxic than ethyl alcohol. Consumption: Annual: 850.00 lb Individual: 0.0007203 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 12.42 mg IOFI: Nature Identical Empirical Formula/MW: C5H12O/88.15 Specifications: (JECFA, 1997) Appearance Assay

Colorless to pale-yellow liquid 98.0% (min)

Refractive index

1.407-1.412

Solubility

Miscible with alcohol (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Boiling point

138∞C

Specific gravity

0.810-0.816 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.65 15.70 514.20 36.96

Max. 30.25 81.69 554.60 47.16

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 56.77 93.32 83.24 495.10 71.30 142.80 65.93 82.52

Synthesis: By hydrogenation of valeric aldehyde with sodium amalgam; from amyl chloride. Aroma threshold values: Detection: 1.6 to 70 ppm Taste threshold values: n/a Natural occurrence: Reported found in orange juice (Citrus sinensis L. Osbeck), orange peel oil, apple juice, pineapple (Ananas comoscus), fresh blackberry, leek (raw) (Allium porrum L.), heated leek, asparagus, sauerkraut, wheaten bread, crispbread, gruyere de cote, provolone cheeses, raw uncured pork, cured pork (raw), coffee, partially fermented tea, scallop, red wine, vinegar and other natural sources.

AMYL BUTYRATE Synonyms: n-Amyl butyrate; Butanoic acid, pentyl ester (9CI); Butyric acid, pentyl ester (8CI); Pentyl butanoate; n-Pentyl butanoate; Pentyl butyrate; n-Pentyl n-butyrate; 1Pentyl butyrate CAS No.: CoE No.:

540-18-1 270

FL No.: EINECS No.:

09.044 208-739-2

FEMA No.: JECFA No.:

2059 152

NAS No.:

2059

Description: Amyl butyrate has a strong, penetrating odor and a sweet taste. Consumption: Annual: 3833.33 lb Individual: 0.003248 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 9.63 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow liquid 98.0% (min) 185-186∞C

Refractive index Solublity Specific gravity

1.409-1.414 Soluble in alcohol and ether 0.863-0.866

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 9.88 48.57

Max. 19.75 72.27

Food Category Gelatins, puddings Hard candy

Usual Max. 11.30 21.30 77.17 96.95 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Chewing gum Frozen dairy

Usual 158.40 19.78

Max. 403.40 39.24

Food Category Nonalcoholic beverages Soft candy

Usual Max. 14.80 25.67 49.75 74.80 (Part 2 of 2)

Synthesis: From n-amyl alcohol and butyric acid in the presence of H2SO4. Aroma threshold values: Detection: 210 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, banana, pineapple and tropical. Natural occurrence: Reported found in fresh apple, apple juice, apricot (Prunus armeniaca L.), banana (Musa sapientum L.), strawberry fruit, beer, malt whiskey, white wine, red wine, port wine, cocoa, fresh plum, cherimoya (Annona cherimola), custard apple (Annona atemoya), spineless monkey orange (Strychnos madagasc.) and other natural sources.

a-AMYLCINNAMALDEHYDE Synonyms: Amylcinnamaldehyde; Amylcinnamic aldehyde; Amyl cinnamic aldehyde; a-Amyl-beta-phenylacrolein; alpha-Amylcinnamaldehyde; alpha-Amyl cinnamaldehyde; a-Amylcinnamicaldehyde; a-N-amyl cinnamaldehyde; a-Amyl cinnamic aldehyde; 2-Benzylideneheptanal; Cinnamaldehyde, alpha-pentyl- (8CI); Heptanal, 2-benzylidene-; Heptanal, 2-(phenylmethylene)- (9CI); Jasmal; Jasminaldehyde; a-Pentylcinnamaldehyde; 2Pentylcinnamaldehyde; 2-(Phenylmethylene)heptanal CAS No.: CoE No.:

122-40-7 128

FL No.: EINECS No.:

05.040 204-541-5

FEMA No.: JECFA No.:

2061 685

NAS No.:

2061

Description: a-Amylcinnamaldehyde has a distinct floral (jasmine, lily) note. Consumption: Annual: 61.67 lb Individual: 0.00005225 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 1.36 mg IOFI: n/a Empirical Formula/MW: C14H18O/202.29 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

5.0 (max) Pale-yellowish liquid 97.0% (min) 284-287∞C

Refractive index Solubility Specific gravity

1.554-1.562 Insoluble in water; miscible in alcohol 0.962-0.969

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.47 6.44 2.67 4.19

Max. 1.22 9.69 5.19 6.78

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.84 2.61 5.55

Max. 9.84 4.47 7.65

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Synthesis: By condensation of n-amyl aldehyde with cinnamic aldehyde. This method of condensation of aromatic aldehydes with aliphatic aldehydes has the maximum yield in aamylcinnamic aldehyde with little formation of the inferior homologs. The methyl, ethyl and propyl amylcinnamic aldehyde analogs exhibit a characteristic scent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Sweet, floral, spice-like with cinnamic and waxy nuance. Natural occurrence: Reported found in black tea and soybean.

a-AMYLCINNAMALDEHYDE DIMETHYL ACETAL Synonyms: alpha-Amylcinnamaldehyde dimethyl acetal; Benzene, (2-(dimethoxymethyl)-1-heptenyl)- (9CI); (2-(Dimethoxymethyl)-1-heptenyl)benzene CAS No.: CoE No.:

91-87-2 47

FL No.: EINECS No.:

06.013 202-104-3

FEMA No.: JECFA No.:

2062 681

NAS No.:

2062

Description: a-Amylcinnamaldehyde dimethyl acetal has a floral note reminiscent of jasmine. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 0.62 mg IOFI: Artificial Empirical Formula/MW: C16H24O2/248.37 Specifications: (JECFA,2000) Acid value Appearance Assay Boiling point

1.0 (max) Almost colorless to pale-yellow 97.0% (min) 300∞C

Refractive index Solubility Specific gravity

1.504-1.511 Slightly soluble in water; miscible in alcohol 0.954-0.963

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.63 1.53 4.00

Max. 5.08 2.60 6.50

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 1.21 2.40

Max. 2.70 4.90

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a-AMYLCINNAMYL ACETATE Synonyms: a-n-Amyl-b-phenylacryl acetate; Floxin acetate; a-Pentylcinnamyl acetate; -phenylacryl acetate; Cinnamyl alcohol, alpha-penAmyl cinnamic acetate; a-n-Amyl-btyl-, acetate; 1-Heptanol, 2-(phenylmethylene)-, acetate (9CI); a-Pentyl cinnamyl acetate; 2-(Phenylmethylene)-1-heptanol acetate; 2-(Phenylmethylene)heptyl acetate CAS No.: CoE No.:

7493-78-9 216

FL No.: EINECS No.:

09.026 231-339-4

FEMA No.: JECFA No.:

2064 677

NAS No.:

2064

Description: a-Amylcinnamyl acetate has a mild fruity, green odor with a balsamic and slightly floral undernote; somewhat fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000438 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.09 mg IOFI: Artificial Empirical Formula/MW: C16H22O2/246.36 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay

97.0% (min)

Specific gravity

1.487-1.495 Soluble in oils; miscible in alcohol 0.953-0.961

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.80 2.85

Max. 2.00 10.80 6.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.50 1.65 4.40

Max. 8.50 3.20 9.60

Synthesis: From amylcinnamic alcohol and acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-AMYLCINNAMYL ALCOHOL Synonyms: 2-Amyl-3-phenyl-2-propen-1-ol; 2-Benzylidene-1-heptanol; 1-Heptanol, 2-benzylidene-; 1-Heptanol, 2-(phenylmethylene)-; 2-Pentylcinnamic alcohol; 2-Pentyl-3-phenylprop-2-en-1-ol; 2-(Phenylmethylene)-1-heptanol CAS No.: CoE No.:

101-85-9 79

FL No.: EINECS No.:

02.030 202-982-8

FEMA No.: JECFA No.:

2065 674

NAS No.:

2065

Description: a-Amylcinnamyl alcohol has a light, floral note. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day

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Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 0.50 mg Empirical Formula/MW:

IOFI: Artificial

C14H20O/204.31 Specifications: (JECFA, 2000) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point

141∞C

Specific gravity

1.533-1.540 Insoluble in water; miscible in alcohol 0.954-0962

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 2.06 1.25

Max. 1.00 5.65 3.67

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.75 0.80 2.00

Max. 4.50 1.58 6.10

Synthesis: From amylcinnamic aldehyde by reduction. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Sweet, spicy, astringent, green, floral and rosy. Natural occurrence: Not reported found in nature.

a-AMYLCINNAMYL FORMATE Synonyms: a-n-Amyl-b-phenylacryl formate; a-Pentylcinnamyl formate; alpha-Amylcinnamyl formate; 2-(Phenylmethylene)heptyl formate CAS No.: CoE No.:

7493-79-0 357

FL No.: EINECS No.:

09.090 231-341-5

FEMA No.: JECFA No.:

2066 676

NAS No.:

2066

Description: a-Amylcinnamyl formate has a sweet, oily, herbaceous and somewhat green odor. Consumption: Annual: <1.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.70 mg IOFI: Artificial Empirical Formula/MW: C15H20O2/232.33

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Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Miscible in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 3.33 1.95

Max. 1.00 9.29 3.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.75 0.84 2.75

Max. 5.00 1.50 7.46

Synthesis: By formylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-AMYLCINNAMYL ISOVALERATE Synonyms: Isovaleric acid, ammonium salt; alpha-Amylcinnamyl isovalerate CAS No.: CoE No.:

7493-80-3 463

FL No.: EINECS No.:

09.468 n/a

FEMA No.: JECFA No.:

2067 678

NAS No.:

2067

Description: a-Amylcinnamyl isovalerate has a mild, fruity, somewhat tobacco-like odor and oily, fruity, hay-like, somewhat spicy flavor. Consumption: Annual: <1.00 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.48 mg IOFI: Artificial Empirical Formula/MW: C19H28O2/288.43 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Miscible in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.87 1.25

Max. 1.00 4.33 2.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: From amylcinnamic alcohol and isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 3.25 0.92 2.00

Max. 4.50 1.58 3.57

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AMYL FORMATE Synonyms: n-Amyl formate; n-Pentyl methanoate; Formic acid, pentyl ester (8CI)(9CI); Pentyl formate; n-Pentyl formate CAS No.: CoE No.:

638-49-3 497

FL No.: EINECS No.:

09.159 211-340-6

FEMA No.: JECFA No.:

2068 119

NAS No.:

2068

Description: Amyl formate has a fruit-like aroma. Consumption: Annual: 2100.00 lb Individual: 0.001779 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 7.29 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value

5 (max) Colorless to pale-yellow liquid

Melting point

–73.5∞C

Refractive index

1.396-1.402

Assay

92.0% (min)

Solubility

Boiling point

128-130∞C

Specific gravity

Appearance

Miscible with alcohol, ether and other organic solvents 0.881-0.887

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 19.57 31.99 90.99 15.03

Max. 29.35 43.69 148.40 20.57

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 17.35 2.76 12.94 28.54

Max. 32.27 4.91 20.83 39.44

Synthesis: From n-amyl alcohol and formic acid in the presence of H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Identified in apple, strawberry, tomato, fried cured pork, cognac, honey and Pyrus malus.

AMYL 2-FUROATE Synonyms: Amyl furan-2-carboxylate; Furancarboxylic acid, pentyl ester; Pentyl furan-2carboxylate; Pentyl 2-furoate; Amyl furoate; Amyl 2-furoate; 2-Furoic acid, pentyl ester CAS No.: CoE No.:

4996-48-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2072 748

NAS No.:

2072

Description: Amyl 2-furoate has a fennel, mildly oily taste and a sweet caramellic-winy odor. Consumption:Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 1.05 mg Empirical Formula/MW:

83

IOFI: n/a

C10H14O3/182.22 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless or pale-yellow liquid

Solubility

Assay Boiling point

98.0% (min) 95-97∞C

Specific gravity

1.469-1.475 Insoluble in water; miscible in alcohol 1.031-1.038

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 3.33 2.00

Max. 5.00 6.00 4.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 3.45 3.67

Max. 6.00 5.00 7.83

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL HEPTANOATE Synonyms: Amyl heptylate; Amyl heptanoate; Heptanoic acid, pentyl ester (8CI)(9CI); Pentyl heptanoate CAS No.: CoE No.:

7493-82-5 370

FL No.: EINECS No.:

09.098 231-342-0

FEMA No.:

2073 170

NAS No.:

2073

Description: Amyl heptanoate has a characteristic, strong, ethereal, fruital (unripe banana) odor and corresponding taste. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 1.53 mg IOFI: n/a Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

1.422-1.426 (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Appearance

Colorless to pale-yellow liquid

Solubility

Soluble in most organic solvents; 1 ml is soluble in 95% alcohol

Assay

93.0% (min)

Specific gravity

0.859-0.863

Boiling point 240-245∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 4.25 88.28 5.77

Max. 10.00 6.37 124.00 7.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.49 3.26 10.52

Max. 14.00 12.20 13.34

Synthesis: From the corresponding heptanoic acid and n-amyl alcohol in the presence of mineral acids or in benzene solution in the presence of p-toluene sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

AMYL HEXANOATE Synonyms: Amyl caproate; Amyl hexylate; Amyl caproate; n-Amyl caproate; Amyl hexoate; Hexanoic acid, pentyl ester (8CI)(9CI); Pentyl caproate; Pentyl hexanoate CAS No.: CoE No.:

540-07-8 315

FL No.: EINECS No.:

09.065 208-732-4

FEMA No.: JECFA No.:

2074 163

NAS No.:

2074

Description: Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 2.87 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% (min) 222-227∞C

Specific gravity

1.418-1.422 Soluble in alcohol, propylene glycol and fixed oils; insoluble in glycerol and water; 1 ml is soluble in 1 ml 80% alcohol 0.858-0.863

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 12.30 6.61 13.88

Max. 10.00 17.79 67.52 18.96

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.95 4.37 18.31

Max. 9.36 6.56 24.88

Synthesis: By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Green, waxy and fruity with pineapple and apple notes. Natural occurrence: Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species, strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources.

2-AMYL-5 or 6-KETO-1,4-DIOXANE Synonyms: 1,4-Dioxan-2-one, 5(or 6)-pentyl; 5(or 6)-Pentyl-1,4-dioxan-2-one CAS No.: CoE No.:

65504-96-3 FL No.: 2205 EINECS No.:

13.027 n/a

FEMA No.: JECFA No.:

2076 n/a

NAS No.:

2076

Description: 2-Amyl-5 or 6-keto-1,4-dioxane has a fruity-winy, somewhat ethereal odor. Consumption: Annual: <1.00 lb Individual: 0.00003389 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.54 mg IOFI: Artificial Empirical Formula/MW: C9H16O3/172.22 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 1.00 2.00 5.00

Max. 5.00 5.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 5.00 1.00 5.00

Max. 25.00 10.00 25.00

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AMYL METHYL DISULFIDE Synonyms: Disulfide methyl pentyl; 1-Methyldisulfanylpentane; 2,3-Dithiaoctane CAS No.: CoE No.:

72437-68-4 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4025 n/a

Description: Amyl methyl disulfide has a sulfurous odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.226 mg (FEMA) Empirical Formula/MW: H3C S S

C6H14S2/150

NAS No.:

n/a

Individual: n/a

IOFI: n/a CH3

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 0.80 0.40 0.30 0.40 0.40 0.80

Max. 1.50 0.80 0.60 0.80 0.80 1.50

Food Category Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.40 0.40 0.40 0.40 0.30 0.30

Max. 0.80 0.80 0.80 0.80 0.60 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

AMYL OCTANOATE Synonyms: Amyl caprylate; Amyl octylate; Pentyl octanoate; Amyl octanoate; Amyl octoate; Octanoic acid, pentyl ester (8CI)(9CI); Pentyl octanoate CAS No.: CoE No.:

638-25-5 393

FL No.: EINECS No.:

09.112 211-328-0

FEMA No.: JECFA No.:

2079 174

NAS No.:

2079

Description: Amyl octanoate has an odor suggestive of orris. Consumption: Annual: 33.33 lb Individual: 0.00002824 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 1.65 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35

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Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98.0% (min) 260∞C

Refractive index 1.425-1.429 Soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerol Solubility and water; 1 ml is soluble in 7 ml 80% alcohol Specific gravity 0.855-0.8562

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 7.20 0.05 4.85

Max. 10.09 0.10 6.81

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.29 3.98 6.72

Max. 6.22 5.76 9.33

Synthesis: By esterification of octanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry, fresh apple, melon, malt whiskey, cider, white wine, sparkling wine and Chinese quince peel.

AMYRIS Botanical name: Amyris balsmifera L. Botanical family: Rutaceae Other names: West Indian Sandalwood Foreign names: Amyris (Fr.), Sandalo delle Indie Occidental (It.), Amris extracto (Sp.) CAS No.: CoE No.:

977059-69-0 33

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6004

Description: Small tree (so-called West Indian Rose) with compound leaves and white flowers. It grows mainly in South and Central America and in the West Indies (Haiti, Dominican Republic and Jamaica). The wood may be used in furniture. It should not be confused with true sandalwood belonging to the botanical family Santalaceae. Derivatives: Essential oil of wood Consumption: Annual: <1.00 lb Individual: 0.0000728 mg/kg/day Regulatory Status: CoE: Category 5. Liqueurs 0.150 g (wood)/L; beverages 0.100 g (wood)/L FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

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Amyris Oil CAS No.: CoE No.:

8015-65-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6005

Description: The volatile oil is obtained by the steam distillation from the wood of Amyris balsamifera L. The yield is approximately 2.5 to 3.0%. Amyris oil has a wood-like odor reminiscent of sandalwood with a burning taste. It is used as a fixative in perfumery and in flavors such as Oriental specialties and liqueurs. Consumption: Annual: 366.67 lb Individual: 0.0003107 mg/kg/day Regulatory Status: CoE: Category 5 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value Angular rotation

Not more than 3.0 Between +10º and +53º

Ester value

Not more than 7

Ester value after acetylation

Between 115 and 165

Heavy metals (as Pb) Passes test Refractive index 1.503 to 1.512 at 20∞C Solubility Passes test in alcohol Specific gravity

Between 0.943 and 0.976

Physical–chemical characteristics: It is a clear, pale-yellow liquid. It is soluble in most fixed oils and usually in mineral oil. It is soluble in an equal volume of propylene glycol, the solution often becoming opalescent on further dilution. It is practically insoluble in glycerin. Essential oil composition (%): The essential oil has the following constituents: alcohols: valerianol 21.5%; elemol 9.1%; cadinol 50.1%; b-eudesmol 7.9%; g-eudesmol 6.6%; 10-epig-eudesmol 9.7%; a-eudesmol 4.8%; 7-epi-a-eudesmol1 0.7%; dridemol 1.1%. Terpenic hydrocarbons: cadinene 10.7%; curcumene 1.5%; b-sesquiphellandrene 4.7%; b-bisabolene 0.8%; a-zingiberene 2.4%; seline 3,7(11)-diene 2.5%. Carbonyl and lactonic compounds: aagarofuran 0.5%; bisabolone 0.9% (CoE, 2000). Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

trans-ANETHOLE Synonyms: Isoestragole; 1-Methoxy-4-propenyl benzene; p-Methoxypropenyl benzene; pPropenyl anisole; p-Propenylphenyl methyl ether; Anethole; p-Anethole; trans-Anethole; (E)-Anethole; Anisole, p-propenyl-, trans-; Anisole, p-propenyl-, (E)- (8CI); Benzene, 1-methoxy-4-(1-propenyl)-, (E)- (9CI); (E)-1-Methoxy-4-(1-propenyl)benzene; trans-p-

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Methoxy-beta-methylstyrene; trans-1-(p-Methoxyphenyl)propene; trans-p-Propenylanisole; (E)-p-Propenylanisole CAS No.: CoE No.:

4180-23-8 183

FL No.: EINECS No.:

04.010 224-052-0

FEMA No.: JECFA No.:

2086 217

NAS No.:

2086

Description: trans-Anethole has a characteristic anise, sweet, spicy, warm odor and corresponding sweet taste. Consumption: Annual: 62833.33 lb Individual: 0.05324 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.6 (1992) Trade association guidelines: FEMA PADI: 65.14 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O/148.20 Specifications: (JECFA, 1997) Appearance

Colorless to faintly yellow liquid

Refractive index 1.559-1.562

Assay

99.0% (min)

Solubility

Boiling point

234-239.5∞C

Specific gravity

1:2 in 96% alcohol; slightly soluble in water; miscible with chloroform and ether 0.983-0.988

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings Gravies

Usual Max. 634.80 722.50 264.10 494.90 265.30 2564.00 41.48 53.45 44.52 52.80 2.51 5.01

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 375.50 491.70 5.01 10.01 32.89 42.54 327.40 530.60 43.00 86.00

Synthesis: By esterification of p-cresol with methyl alcohol and with subsequent condensation with a-cetaldehyde (Perknis); the most common method of preparation is from pine oil. By fractional distillation of the essential oils of anise, star anise, and fennel; the anise essences contain an average of 85% anethole; fennel, from 60 to 70%. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Sweet, anise, licorice, root beer. Natural occurrence: Reported found in anise (Pimpinella anisum L.), cinnamon (Cinnamomum zeylanicum Blume), clove bud, calamus (European origin), bitter fennel (var. vulgare (Miller)), sweet fennel (var. dulce (Miller)), “vegetable” fennel (var. azaricum (Miller)), myrtle leaf, ouzo, Illicium anisatum, Illicium verum, pimento berry, dill seed (A. graveolens L.) and other natural sources.

ANGELICA Botanical name: Angelica archangelica L. Botanical family: Umbelliferae

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Other names: Garden angelica, European angelica Foreign names: Archangelique (Fr.), Echt Engelwurz (Ger.), Arcangelica (Sp.), Angelica (It.) Description: Angelica is an herbaceous plant, about 1.5 m high, cultivated in Europe, especially France, Belgium and Germany. The plant is characterized by spindle-shaped, fleshy roots, an erect stalk, alternate leaves and greenish-yellow flowers with an inferior ovary; the seeds are oblong with an off-white color. The plant blooms from June to August. The parts of the angelica used are the roots, seeds and stems. The active principles of angelica are coumarin and furocoumarin. The plant (including roots and seeds) contains several furocoumarins including angelicin, bergapten and xanthotoxin, as well as umbelliprenin and various phenols. One of the main constituents is b-phellandrene. Angelica may be cultivated as a fresh vegetable, or cooked and prepared like rhubarb. The dried roots and the corresponding derivatives find extensive use in the formulation of liqueurs. Roots are often employed in the flavoring of vermouths and bitters. The roots are sometimes employed with juniper berries to make gin. Angelica oil or extract contains 5methoxypsoralen and 8-methoxypsoralen and may therefore evoke photodermatitis. Recurrent vesicular dermatitis has been reported among confectioners gathering angelica. Derivatives: The derivatives are the fluid extract from the roots, tincture (20% root extract and less often, seed extract in 60% ethanol), essential root oil, essential seed oil and essential stem oil. Derivative names: Angelica seed oil, Angela root oil, Angelica stem oil, Angelica root extract Essential oil composition: The main components in the essential oil obtained from various parts of Angelica archangelica of Romanian origin: Root oil: a-pinene 27%, b-pinene 57.1%; Stem oil: caryophyllene 49.2%; Leaf oil: a-pinene 36.9%, b-pinene 23.9%, b-phellandrene 33.8%; Flower oil: b-phellandrene 68.3%; Fruit oil: b-phellandrene 87.4%.

Angelica Seed CAS No.: CoE No.:

977050-07-9 56

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6173

Description: See above, Angelica. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins) FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

Angelica Seed Extract CAS No.: CoE No.:

977032-50-0 n/a

FL No.: EINECS No.:

Description: See above, Angelica. Consumption:Annual: <1.00 lb

56 n/a

FEMA No.: JECFA No.:

2089 n/a

NAS No.:

2089

Individual: 0.00000175 mg/kg/day

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Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 63.50; frozen dairy 60.00; soft candy 26.80; gelatins, puddings 130.00; nonalcoholic beverages 1200.00; alcoholic beverages 2000.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 173.112 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 1800.00 2000.00 50.50 63.50 48.00 60.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 115.00 130.00 1000.00 1200.00 18.70 26.80

Aroma threshold values: n/a Taste threshold values: CO2 extract: Taste characteristics at 15 ppm: Herbal, ambrette, mushy and peppery with a fresh woody nuance.

Angelica Seed Oil CAS No.: CoE No.:

977050-08-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2090 n/a

NAS No.:

2090

Description: Angelica seed oil is obtained by steam distillation of the fresh seed of Angelica archangelica L. It has a sweeter and more delicate aroma than the root oil. The essential seed oil has a bitter, aromatic flavor. The essential seed oil is obtained in 0.6 to 1.5% yields by steam distillation of seeds harvested in mid-July (in Germany). Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 68.73; frozen dairy 59.08; soft candy 70.26; gelatins, puddings 54.70; nonalcoholic beverages 33.00; alcoholic beverages 75.61 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 13.444 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value Angular rotation Ester value Heavy metals (as Pb)

Not more than 3.0 Between +4º and +16º Between 14 and 32 Passes test

Refractive index Solubility in alcohol Specific gravity

1.480 to 1.488 at 20∞C Passes test Between 0.853 and 0.876

Physical–chemical characteristics: It is a light-yellow liquid. Soluble in most fixed oils, slightly soluble in mineral oil, but relatively insoluble in glycerin and propylene glycol. Essential oil composition: The seed oil qualitatively contains a-pinene, camphene, bpinene, myrcene, b-phellandrene, ocimene (no isomer given), limonene, g-terpinene, caryo-

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phyllene, p-cymene, 1,8-cineole, borneol, carvone. The seed oil contains 0.5% imperratorin, 0.1% bergapten, 0.02% xanthotoxol, 0.04% umbelliprenin, osthole, osthenole and angelicin (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 55.72 51.72 45.36

Max. 75.61 68.73 59.08

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.45 23.87 54.01

Max. 54.70 33.00 70.26

Aroma threshold values: n/a Taste threshold values: n/a

Angelica Root CAS No.: CoE No.:

977050-06-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6172

Description: See above, Angelica. Consumption: Annual: 15.00 lb Individual: 0.00001217 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins) FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA: PADI: n/a IOFI: n/a Composition: Polysaccharides (mainly sucrose), tannins, organic acids (angelic = methylcorotonic acid, caffeic acid, chlorogenic acid); flavonoids (archangelenone); essential oil (yield 0.35 to 1.30%); coumarins and furocoumarins (osthenol 0.37 to 0.47 mg/g; umbelliferone, begapten, isoimperatorin, xanthotoxin, angelicin, archangelicin) Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

Angelica Root Extract CAS No.: CoE No.:

977032-49-7 n/a

FL No.: EINECS No.:

56 n/a

FEMA No.: JECFA No.:

2087 n/a

NAS No.:

2087

Description: See above, Angelica. Consumption: Annual: 0.33 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 56.24; frozen dairy 60.82; soft candy 60.44; gelatins, puddings 91.00; nonalcoholic beverages 54.76; alcoholic beverages 15.79. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 12.00 mg IOFI: Natural

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Composition: Qualitative composition similar to angelica root oil described above, with some additional esters and terpenic derivatives (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.79 40.96 50.79

Max. 15.79 56.24 60.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 73.00 26.69 52.03

Max. 91.00 54.76 60.44

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.3%: Bitter, herbal, brown with astringent, dry tea notes.

Angelica Root Oil CAS No.: CoE No.:

8015-64-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2088 n/a

NAS No.:

2088

Description: The essential root oil is obtained by steam distillation of the roots. The paleyellow to deep-amber liquid has a warm, pungent odor with musky or earthy notes and has a bittersweet flavor. The yield from the roots is fairly low even though they may be steam distilled for up to 24 hours; these factors, coupled with the qualitative differences in old vs. young roots and the labor-intensive process in digging and cleaning the roots, make the root oil fairly expensive. Consumption: Annual: 40.00 lb Individual: 0.00003389 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 38.68; frozen dairy 26.82; soft candy 37.42; gelatins, puddings 35.81; nonalcoholic beverages 13.31; alcoholic beverages 41.29 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.634 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value

Not more than 7.0 Optically inactive, or not Angular rotation more than +46º Ester value Between 10 and 65 Heavy metals (as Pb) Passes test

Refractive index 1.473 to 1.487 at 20∞C Solubility Passes test in alcohol Specific gravity Between 0.850 and 0.880

Physical–chemical characteristics: It is a pale-yellow to deep-amber liquid having a warm, pungent odor and bittersweet taste. Soluble in most fixed oils, slightly soluble in mineral oil, but relatively insoluble in glycerin and in propylene glycol. Essential oil composition: Terpenic hydrocarbons (a-pinene 4.4 to 24%, a-phellandrene 7.5-20%, b-phellandrene 16 to 24%, b-pinne 0.2 to 0.5%); macrocyclic lactone 0.8 to 2.4% (CoE, 2000). TNO (2000) reported 87 compounds from the angelica root oil: Of these, 43

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were hydrocarbons, 22 alcohols and the remaining were esters, carbonyl aldehydes, carbonyl ketones, lactones, phenols, furans and oxides or epoxides of pyrans and coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 29.02 27.59 20.40

Max. 41.29 38.68 26.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.47 9.29 26.83

Max. 35.81 13.31 37.42

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Green, herbal, ambrette and mushroom-like with a vegetative, spicy nuance.

Angelica Stem Oil CAS No.: CoE No.:

977032-48-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2091 n/a

NAS No.:

2091

Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 129.60; frozen dairy 88.42; soft candy 132.20; gelatins, puddings 17.50; nonalcoholic beverages 13.29; alcoholic beverages 77.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 22.037 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 64.00 116.60 72.53

Max. 77.00 129.60 88.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 12.22 17.50 11.42 13.29 114.8 132.20

Aroma threshold values: n/a Taste threshold values: n/a

a-ANGELICA LACTONE Synonyms: 4-Hydroxy-3-pentenoic acid lactone; b-g-Angelica lactone; g-Angelica lactone; 5-Methyl-2(3H)-furanone; g-Methyl-b-butenolide CAS No.: CoE No.:

591-12-8 731

FL No.: EINECS No.:

10.012 n/aI

FEMA No.: JECFA No.:

3293 n/a

NAS No.:

n/a

Description: a-Angelica lactone has a sweet, herbaceous odor reminiscent of tobacco. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.811 mg Empirical Formula/MW:

95

IOFI: n/a

C5H6O2/98.10 Specifications: (Burdock, 1995) Appearance

Needle-like crystal; readily isomerizes to the beta form

Refractive index 1.4476 at 20∞C

Boiling point

167-170∞C; 56∞C at 12 mmHg

Solubility

Melting point

18∞C

Specific gravity

Slightly soluble in water; soluble in alcohol, ether, and carbon disulfide 1.084 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 4.00 2.00 0.20 2.00

Max. 4.00 2.00 0.20 2.00

Food Category Meat products Milk products Soft candy

Usual 2.00 0.20 2.00

Max. 2.00 0.20 2.00

Synthesis: By dry distillation of levulinic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ANGOLA WEED Botanical name: Roccella fuciformis Arch. R. tinctoria CAS No.: CoE No.:

977038-44-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6006

Description: A lichen, especially R. tinctoria and R. fuciformis, yielding a blue, red or violet dyestuff. The liquid extract of the dyestuff made from the lichens is called archil liquor. R. tinctoria of Africa and the East Indies is the source of the chemical indicator litmus and the dye archil, or orseille. Derivatives: Liquid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

ANGOSTURA Botanical name: Galipea Officinalis Hancock (G. cusparia DC.)

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Botanical family: Rutaceae Other names: Cusparia Foreign names: Angostura (Fr.), Echt Angostura (Ger.), Cuspa (Sp.), Angostura (It.) CAS No.: CoE No.:

977000-22-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6174

Description: Angostura (bark) is obtained from Galipea officinalis, a wild-growing tree in the mountains of Venezuela, along the banks of the Orinoco River. The tree may grow up to 20 m in height and has long-stemmed leaves. It has large, cob-shaped, whitish-red flowers. The part used is the bark. Angostura has a bitter, slightly aromatic flavor with a pungent aftertaste. The bitter principle is angosturin, the empirical formula for which is C9H12O5. Derivatives: The derivatives are tincture (20% in 60% ethanol), fluid extract and the essential oil. Derivatives names: Angostura extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

Angostura Extract CAS No.: CoE No.:

68916-12-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2092 n/a

NAS No.:

2092

Description: Reportedly obtained in 1 to 2% yields by steam distillation of the bark. It has an aromatic odor with a burning, bitter flavor. As an essential oil, it is rarely seen as a commercial product. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 102.94 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Ester value after acetylation Optical rotation

1.8 5.5 35.7

Refractive index Solubility Specific gravity

1.5074 at 20∞C 1:9 in 90% ethanol 0.928 to 0.960 at 15∞C

–7º30' to –50º

Physical–chemical characteristics: It is a yellowish liquid turning dark with aging.

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Composition: The main constituents include galipoline (a C15H26O sequiterpene alcohol) at approximately 14% galipene and cadinene. The bark also contains alkaloids, such as cusparine, cusparidine and galipoidine (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gravies

Usual Max. 1943.00 3030.00 58.00 69.00 32.00 50.00 10.00 40.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 33.00 50.00 288.10 329.90 52.00 73.00

Aroma threshold values: n/a Taste threshold values: n/a

ANISE13 Botanical name: Pimpinella anisum L. Botanical family: Umbelliferae Foreign names: Anis (Fr.), Anis (Ger.), Anis (Sp.), Anice (It.) CAS No.: CoE No.:

977007-65-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2093 n/a

NAS No.:

2093

Description: Herbaceous annual plant indigenous to Greece and Asia Minor, now extensively cultivated in Europe, in Russia and, to a lesser extent, in India. It has a perpendicular root, an erect cylindrical stalk, alternate leaves, yellowish-white flowers, five-edged carpels and lens-shaped seeds. It flowers in July. The fruits of commerce are grayish-green to dull yellowish-brown in color, 3 to 5 mm long and 1.5 to 2 mm wide, containing about 10% of fixed oil and 1.5 to 4% of essential oil. Parts used are fruits, improperly called seeds. Anise has a history of use as a spice and as a fragrance. It has a sweet, soft, mild flavor with rich effects. The main component responsible for its characteristic taste and smell, as well as for its medicinal properties, is trans-anethole. Derivatives: Fluid extract, tincture (20% in approximately 70% ethanol), infusion (5%) and decoction (4%). Extraction of anise seed yields an oleoresin containing fixed oil and the full anise flavor. Consumption: Annual: 255000.00 lb Individual: 0.2161 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): Approved for OTC use (21 CFR 310.528, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 330.53 mg IOFI: Natural Essential oil composition: The seeds yield 2.5% of the oil on steam distillation. The major components of the oil are typically 95% trans-anethole (strong, sweet, anise) and 2% methyl chavicol (strong, sweet, tarragon). TNO (2000) reported presence of 44 compounds in anise.

13 Anise

is synonymously used with star anise (Illicium verum Hook,F.), which is described separately in this book. FCC (1996) has described both anise oil and star anise oil under the title “Anise Oil.”

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Of these, 23 were hydrocarbons, 8 phenols, 4 alcohols, 3 carbonyl ketones, 1 carbonyl aldehyde 1 acid and 4 unknown compounds. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats oils Frozen dairy

Usual Max. 3.77 3.77 961.00 7581.00 691.00 1075.00 2000.00 4000.00 4.00 5.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual Max. 151.90 151.90 1951.00 2304.00 30.00 40.00 4.00 7.00

Anise Oil Other names: Aniseed oil; Anise, oil (Pimpinella anisum L.); EPA Pesticide Chemical Code 004301; Pimpinella anisum oil CAS No.: CoE No.:

8007-70-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2094 n/a

NAS No.:

2094

Description: Anise oil is obtained by steam distillation of the dried, ripe fruit of Pimpinella anisum L. It has the characteristic odor and taste of anise. Consumption: Annual: 38666.67 lb Individual: 0.03276 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 46.352 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Angular rotation Between –2º and +1º Heavy metals Passes test (as Pb) Phenols Passes test Between 1.553 and 1.560 at Refractive index 20∞C

Solidification point Not more than 15∞C Solubility Passes test in alcohol Specific gravity Between 0.978 and 0.988

Physical–chemical characteristics: Anise oil is a colorless to pale-yellow, strongly refractive liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Chewing gum Frozen dairy

Usual Max. 426.30 570.20 162.40 181.90 180.00 180.00 181.50 2208.00 46.30 61.33

Aroma threshold values: n/a

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 39.09 46.30 497.0 1255 10.33 27.08 24.52 31.33 509.50 681.10

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Taste threshold values: CO2 extract: Taste characteristics at 20 ppm: Sweet, licorice-like, anise and fennel with a lingering candy-like note.

ANISOLE Synonyms: Anisole (8CI); Anizol; Benzene, methoxy; Benzene, methoxy- (9CI); Ether, methyl phenyl; Ether, methyl phenyl-; Methyl phenyl ether; Methoxybenzene; Phenyl methyl ether CAS No.: CoE No.:

100-66-3 2056

FL No.: EINECS No.:

04.032 202-876-1

FEMA No.: JECFA No.:

2097 n/a

NAS No.:

2097

Description: Anisole has a characteristic pleasant anise-like, agreeable aromatic odor. Consumption: Annual: <1.00 lb Individual: 0.0000307 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 172.515, 182.60, 582.60 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.58 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O/108.13 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

155∞C

Solubility

Flash point Melting point

42∞C 37-38∞C

Specific gravity

1.5179 (1.5165-1.5175) at 20∞C Insoluble in water; soluble in alcohol and ether 0.999 (0.9980-1.0010) at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 38.74 20.03 33.00

Max. 56.06 33.45 46.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.25 7.43 51.58

Max. 6.25 13.47 56.95

Synthesis: By reacting phenol and dimethyl sulfate in the presence of aqueous NaOH; by passing methyl chloride into a suspension of sodium phenolate in liquid ammonia. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple juice and in the oil of Artemisia dracunculus var. turkestanica; also reported found in butter, Camembert cheese, roasted beef, olive (Olea europae), Malay apple, Jerusalem artichoke (Helianthus tuberosus), Bourbon vanilla, truffles, crab and sopadilla fruit (Achras sapota L.).

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ANISYL ACETATE Synonyms: Benzenemethanol, 4-methoxy-, acetate (9CI); Benzyl alcohol, p-methoxy-, acetate (8CI); Cassie ketone; p-Methoxybenzyl acetate; p-Methoxybenzyl alcohol acetate; 4-Methoxybenzenemethanol acetate; 4-Methoxybenzyl acetate CAS No.: CoE No.:

104-21-2 209

FL No.: EINECS No.:

09.019 203-185-8

FEMA No.: JECFA No.:

2098 n/a

NAS No.:

2098

Description: Anisyl acetate has a floral, fruit-like odor (pleasant, vanilla, plum, lilac) and a slight pungent, sweet taste. Consumption: Annual: 4983.33 lb Individual: 0.004223 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.22 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O3/180.21 Specifications: (Burdock, 1997) Acid value

Not more than 1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay

97% min

Specific gravity

Melting point

270∞C

1.5110-1.5160 at 20∞C; 1.515 at 15∞C 1:6 in 60% alcohol; insoluble in water 1.104-1.107 at 20 /25∞C; 1.014 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.55 11.01 51.47 7.99 10.46

Max. 3.83 18.31 51.47 13.88 16.98

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.70 10.00 3.30 17.88

Max. 19.37 10.00 6.98 25.91

Synthesis: May be prepared by the reaction of anisic alcohol with acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in vanilla and currants.

ANISYL ALCOHOL Synonyms: Anisic alcohol; p-Anisol alcohol; Anisyl alcohol; p-Anisyl alcohol; Benzenemethanol, 4-methoxy- (9CI); Benzyl alcohol, p-methoxy- (8CI); 4-Methoxybenzene-methanol; 4-Methoxybenzyl alcohol; p-Methoxybenzyl alcohol CAS No.: CoE No.:

105-13-5 66

FL No.: EINECS No.:

02.128 203-273-6

FEMA No.: JECFA No.:

2099 n/a

NAS No.:

2099

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Description: Anisyl alcohol has a floral odor with sweet, fruity (peach) taste. Consumption: Annual: 1950.00 lb Individual: 0.001652 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.93 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O2/136.16 Specifications: (Burdock, 1997) Acid value Aldehyde content

Not more than 1.0 Not more than 1.0 Colorless to slightly yellow liquid

Freezing point Melting point

Assay

97% min

Solubility

Boiling point

259∞C (145∞C at 18 mmHg)

Specific gravity

Flash point

42∞C

Appearance

Refractive index

>23.5∞C 23.8∞C (25-27∞C) 1.5430-1.5450 (1.54121.5430) at 25∞C 1:1 in 50% alcohol; 1:13 in 30% alcohol; soluble in most organic solvents 1.110-1.115 (1.110-1.125) at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.96 12.73 6.48 10.90

Max. 2.87 24.12 12.78 23.85

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 6.33 17.44

Max. 2.62 14.76 27.96

Synthesis: By reduction from anisic aldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Spice, anise, vanilla, balsamic and powdery. Natural occurrence: Reported found in anise (Pimpinella anisum L.), honey, Bourbon vanilla (Vanilla planifolia Andrews), Tahiti vanilla (Vanilla tahitensis Moore), Illicium verum and tomato.

ANISYL BUTYRATE Synonyms: Butanoic acid, (4-methoxyphenyl)methyl ester (9CI); Butyric acid, p-methoxybenzyl ester (8CI); p-Methoxybenzyl butyrate; (4-Methoxyphenyl)methyl butanoate CAS No.: CoE No.:

6963-56-0 286

FL No.: EINECS No.:

09.058 230-163-5

FEMA No.: JECFA No.:

2100 n/a

NAS No.:

2100

Description: Anisyl butyrate has a weak, floral, intensely sweet, plum-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.39 mg Empirical Formula/MW:

IOFI: n/a

C12H16O3/208.26 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid 97% min

Melting point Solubility

Approx. 270∞C Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.50 12.62 5.09

Max. 4.00 17.36 6.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 2.83 8.05

Max. 10.60 3.97 12.90

Synthesis: From anisyl alcohol and n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ANISYL FORMATE Synonyms: Anisyl alcohol, formate; Benzenemethanol, 4-methoxy-, formate (9CI); Benzyl alcohol, p-methoxy-, formate (8CI); 4-Methoxybenzenemethanol formate; p-Methoxybenzyl alcohol, formate; p-Methoxybenzyl formate; 4-Methoxybenzyl formate CAS No.: CoE No.:

122-91-8 354

FL No.: EINECS No.:

09.087 204-582-9

FEMA No.: JECFA No.:

2101 n/a

NAS No.:

2101

Description: Anisyl formate has a floral, sweet, faint balsamic odor and fruity (strawberry) taste. The floral note varies, depending on whether synthetic or natural anisic alcohol has been used (probably because of the purity of the starting alcohol). Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.11 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O3/166.18 Specifications: (Burdock, 1997) Acid value

3 max

Refractive index

1.5220-1.5240 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Appearance

Colorless liquid

Solubility

Assay Boiling point

90% min 100∞C

Specific gravity

Insoluble in water; soluble in most organic solvents; 1:3 in 70% alcohol 0.138-0.142 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 10.53 6.73

Max. 4.50 23.33 15.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.21 2.65 5.86

Max. 10.17 5.65 17.41

Synthesis: By direct esterification of anisic alcohol with formic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vanilla fragrans and Ribes species.

ANISYL PHENYLACETATE Synonyms: Anisyl a-toluate; Benzeneacetic acid; Acetic acid, phenyl-, p-methoxybenzyl ester; Anisyl phenylacetate; Benzeneacetic acid, (4-methoxyphenyl)methyl ester; p-Methoxybenzyl phenylacetate; 4-Methoxybenzyl phenylacetate; (4-Methoxyphenyl)methyl benzeneacetate; Phenylacetic acid, p-methoxybenzyl ester CAS No.: CoE No.:

102-17-0 233

FL No.: EINECS No.:

09.706 203-010-5

FEMA No.: JECFA No.:

3740 n/a

NAS No.:

3740

Description: Anisyl phenylacetate has an anise-, honey-like odor and faint balsamic taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.57 mg IOFI: Artificial Empirical Formula/MW: C16H16O3/256.30 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless, oily liquid 93.55 370∞C

Refractive index Solubility Specific gravity

1.5589 at 20∞C Soluble in alcohol 1.1288 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 7.33 2.70

Max. 10.00 14.70 6.16

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.70 2.39 4.92

Max. 6.16 5.66 10.80

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Synthesis: From anisyl alcohol and phenylacetic acid by direct esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ANISYL PROPIONATE Synonyms: Benzenemethanol, 4-methoxy-, propanoate (9CI); Benzyl alcohol, p-methoxy-, propionate (8CI); p-Methoxybenzyl propionate; 4-Methoxybenzenemethanol propionate CAS No.: CoE No.:

7549-33-9 426

FL No.: EINECS No.:

09.145 231-433-5

FEMA No.: JECFA No.:

2102 n/a

NAS No.:

2102

Description: Anise propionate has an herbaceous odor and fruity (cherry, peach) taste. Consumption: Annual: 35.00 lb Individual: 0.00002966 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.32 mg IOFI: n/ Empirical Formula/MW: C11H14O3/194.23 Specifications: (Burdock, 1997) Boiling point Refractive index

277∞C (100-103∞C at 0.5 mmHg) 1.5490 at 20∞C; 1.5112 at 15∞C

Specific gravity

1.078 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 17.20 6.38 4.69

Max. 5.00 30.27 10.76 9.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.58 5.14 11.73

Max. 0.73 7.12 22.88

Synthesis: By esterification of anisic alcohol with propionic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fruits.

ANNATTO SEED Botanical name: Bixa orellana L. Botanical family: Bixacae Other names: Annotta, Arnotta CAS No.: CoE No.:

977157-28-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2104 n/a

NAS No.:

2104

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Description: This small tree bears panicles of white or pink flowers similar to wild roses, and a hairy, reddish fruit capsule containing 30 to 50 seeds. It is very popular with bees. Annatto colors are obtained from the seeds. The pericarb of the seed contains a coloring material, which is obtained by extraction. The red seed coats (arils) are also scraped off for use as an orange-red dye. The dye colors cheese, butter and chocolate and is used locally to flavor rice. Derivatives: Annatto extract Consumption: Annual: 3650000.00 lb Individual: 3.00932 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.2030 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI 8.968 mg IOFI: n/a Physical–chemical characteristics: The coloring material from the seed is obtained by extraction with alkali. The coloring matter is chiefly the carotenoid-bixin; upon saponification, the methyl ester group is split off, resulting in the diacid-norbixin. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 50.04 250.00

Max. 100.00 500.00

Food Category Snack foods

Usual Max. 25.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

Annatto Extract Other names: Annatto coloring dye, Annatto potassium; CI No. 75120; Annatto sodium; Annatto water soluble; Annotta; Arnnatta; Arnnatto; Bixin; C.I. Natural Orange; L-Orange No. 3; Norbixin; Orlean CAS No.: CoE No.:

1393-63-1 n/a

FL No.: EINECS No.:

n/a 215-735-4

FEMA No.: JECFA No.:

2103 n/a

NAS No.:

2103

Description: The extract prepared from annatto seed, Bixa orellana (L.), using a food grade extraction solvent. Consumption: Annual: 1500000.00 lb Individual: 1.2711 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.30, 73.1030 FDA (other): HOC (1992) JECFA: ADI: 0 to 0.065 (1982) Trade association guidelines: FEMA PADI: 252.01 mg IOFI: n/a Specifications: Identification: Oil-soluble annatto extract diluted with acetone exhibits absorbance maxima at 439, 470 and 501 nm. Water-soluble annatto extract diluted with water exhibits absorbance maxima at 451 to 455 nm and 480 to 484 nm (for other methods of identification, see FCC, 1996); arsenic (as As): Not more than 3 mg/kg; color intensity: Meets the representations of the vendor; lead: not more than 10 mg/kg; residual solvent: acetone, not more than 0.003%; hexanes, not more than 0.0025%; isopropyl alcohol, not more than 0.005%; methyl alcohol, not more than 0.005% in excess of that produced naturally; trichloroethylene and dichloromethane, not more than 0.003% individually or in combination.

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Physical–chemical characteristics: Annatto extracts occur as dark red solutions, emulsions or suspensions in water or oil or as dark red powders. Composition: Bixin is the principle pigment of the oil-soluble annatto extracts. Norbixin is the principal pigment of the water-soluble annatto extracts. Commercial preparations are usually mixtures of bixin, norbixin and other carotenoids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual Max. 150.00 200.00 1449.00 2479.00 2000.00 2000.00 250.00 1000.00 183.80 367.60

Food Category Gravies Meat products Nonalcoholic beverages Snack foods

Usual Max. 1.28 1.82 183.80 367.60 36.36 47.26 80.00 400.00

Aroma threshold values : n/a Taste threshold values : n/a

APRICOT Botanical name: Prunus armeniaca L. Botanical family: Rosaceae Description: There are many varieties and species of apricot, differing in flavor, color and size. Trees of this genus have attractive flowers and bark, and bear finely toothed, deciduous leaves and various single-stoned fruits. The 10 m Prunus armeniaca tree is drought resistant with red shoots, a stone fruit (drupe); a one-seeded fruit that does not split open itself; and with the seed is enclosed a stony endocarp, called the pit. Part used is the kernel of the pit. Fruits vary in colors from yellows and oranges to deep purples. In India and China, the apricot has been used for over 2000 years. Excessive ingestion of apricot kernels causes cyanide poisoning in both animals and humans. Prussic acid (hydrogen cyanide) present in kernels has been used in Chinese medicine. Constituents: Acids present in apricot fruits include malic, citric, tartaric, quinic, succinic, acetic, caffeic, p-coumaric and ferulic. The cyanogenic glycoside amygdalin has been determined from the seeds. Sugars present in apricot include xylose, glucose, fructose and sorbitol. TNO (2000) reported the presence of 216 compounds in apricot; of these, 22 are hydrocarbons, 31 alcohols, 20 carbonyl aldehydes, 23 carbonyl ketones, 16 acids, 76 esters, 11 lactones and remaining bases, sulfur compounds, ethers, phenols, furans and (ep)oxides pyrans or coumarins.

Apricot Kernel Oil Other names: Persic oil, Prunus armeniaca oil CAS No.: CoE No.:

72869-69-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2105 n/a

NAS No.:

2105

Description: See above, Apricot. Consumption: Annual: 5916.67 lb Individual: 0.005014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 145.115, 145.116, 150.110, 150.140, 150.160 (apricot); 182.40, 582.40 (apricot kernel oil)

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FDA (other): HOC (1992) (apricot) JECFA: n/a Trade association guidelines: FEMA PADI: 35.027 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 123.30 100.00

Max. 300.00 400.00

107

IOFI: Natural

Food Category Nonalcoholic beverages Soft candy

Usual Max. 130.00 150.00 350.00 375.00

Aroma threshold values: n/a Taste threshold values: Aroma concentrate: Taste characteristics at 0.4%; sweet, fruity, fresh apricot-like with floral, tea-like brown nuances.

l-ARABINOSE Synonyms: Pectin sugar; l-Arabinose; L-Arabinose (9CI); L-(+)-Arabinose; Arabinose, L(8CI); Arabinose (L); Pectinose CAS No.: CoE No.:

5328-37-0 n/a

FL No.: EINECS No.:

n/a 226-214-6

FEMA No.: JECFA No.:

3255 n/a

NAS No.:

3255

Description: Arabinose is widely distributed in nature including Acacia and Larix species as a complex polysaccharide. Consumption: Annual: 35666.67 lb Individual: 0.03022 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 38.57 mg IOFI: Natural Empirical Formula/MW: C5H10O5/150.13 Specifications: (Burdock, 1997) Appearance

Rhombic prisms

Solubility

Melting point

159.5∞C

Specific gravity

Optical rotation

+ 105∞ at 20∞C (c = 3 in water)

Very soluble in water; slightly soluble in alcohol; insoluble in ether a, 1.585 at 20∞C; b, 1.625 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Jams, jellies

Usual 150.00 75.00 150.00

Max. 450.00 450.00 450.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: By partial hydrolysis of mesquite gum.

Usual Max. 150.00 450.00 150.00 450.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Widely distributed in nature including Acacia and Larix species as a complex polysaccharide.

l-ARGININE Synonyms: (S)-2-Amino-5-guanidinovaleric acid; Arginine; 2-Amino-5-guanidinovaleric acid CAS No.: CoE No.:

74-79-3 n/a

FL No.: EINECS No.:

17.003 n/a

FEMA No.: JECFA No.:

3819 n/a

NAS No.:

21

Description: Arginine is a diaminomonocarboxylic acid. The nonessential amino acid, arginine, is a urea cycle amino acid and a precursor for the neurotransmitter nitric oxide, which plays a role in the regulation of the brain’s system of dilation and constriction of small blood vessels. It is strongly alkaline and its water solutions absorb carbon dioxide from the air (FCC, 1996). Functionality in foods includes, but is not limited to, nutrient and dietary supplement. Consumption: Annual: 6466.67 lb Individual: 0.005480 Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 803404 mg IOFI: n/a) Empirical Formula/MW: C6H14N4O2/174.20 Specifications: (FCC, 1996) Appearance

Assay

White crystals or a white, crystalline powder Not less than 98.5% and not more than 101.5% of C6H14N4O2, calculated on a dry weight basis

Loss on drying

Not more than 1.0%

Residue on ignition

Not more than 0.2%

Heavy metals (as Pb)

Nor more than 0.002%

Specific rotation

Lead

Not more than 10 mg/kg

Solubility

[a]20o/D: Between +26.0o and +27.9o, after drying; or [a]25o/D: Between +25.8o and +27.7o, after drying It is soluble in water, but insoluble in ether and sparingly soluble in alcohol

Reported uses (ppm): Food Category Breakfast cereals Alcoholic beverages Baked goods

Usual 20.00 3.00 20.00

Max. 100.00 30.00 100.00

Food Category Milk products Jams, jellies Meat products

Usual Max. 5.00 15.00 2.00 15.00 15.00 100.00 (Part 1 of 2)

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Reported uses (ppm): (Continued) Food Category Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 15.00 3.00 2.00 3.00 5.00 5.00 15.00 5.00 5.00 3.00 15.00 1.00 5.00 10.00

Max. 100.00 15.00 25.00 15.00 10.00 15.00 30.00 15.00 15.00 15.00 100.00 20.00 10.00 100.00

Food Category Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 3.00 15.00 5.00 15.00 2.00 3.00 5.00 10.00 15.00 3.00 5.00 3.00 3.00

Max. 30.00 100.00 10.00 100.00 15.00 5.00 25.00 250.00 250.00 15.00 250.00 15.00 15.00

(Part 2 of 2)

Synthesis: Enzymatically, arginine is formed in two reactions from citrulline. The first reaction (citrulline + succinate) is catalyzed by the enzyme arginosuccinate synthetase. It is ATP dependent and with the formation of a new C-N bond in the gaunidino group of arginosuccinate, water is removed and ATP is hydrolyzed. The second reaction is catalyzed by arginine synthetase and involves the scission of arginosuccinate with the formation of arginine and fumaric acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in cheese, chocolate, eggs, meat, nuts and other products.

ARNICA FLOWER Botanical name: Arnica montana L., A. fulgens Pursh, A. cordifolia Hooker Botanical family: Compositae or Asteraceae Foreign names: Arnique montagnard (Fr.), Arnica Wohlverlei (Ger.), Arnica (Sp.), Arnica (It.) Other names: Leopard’s bane, Mountain tobacco, Mountain snuff, Wolf’s bane CAS No.: CoE No.:

977000-27-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6347

Description: Perennial herb commonly growing in pastures and mountain areas. A. montana grows wild in Russia, Scandinavia, northern India, and central and northern Europe. A cordifolia grows wild in the U.S., where it is known as mountain tobacco. The plant is 20 to 60 cm tall and has cylindrical rhizomes sprouted with numerous smaller roots, leaves, terminal solitary buds and peripheral ligulate yellow flowers (June to July). The flowers (also rhizomes) are used. Internal and external preparations made from the flowering heads of arnica have been used medicinally for hundreds of years. Arnica has an agreeable, herbaceous, sweet odor, somewhat reminiscent of chamomile, with a slight bitter flavor. Derivatives: Absolute, infusion (0.5 to 1.0%) tincture, fluid extract and resinoid (resinoine). An aromatic principle of the absolute is thymohydroquinone dimethylether. Derivative names: Arnica oil, Arnica Flowers Extract Consumption: Annual: <1.00 lb Individual: 0.0000421 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 172.510 (Alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: Arnica oil is yellow-orange to green-blue; it is obtained by steam distillation of flowers. Arnica root oil is obtained from the rhizomes; it is yellow to dark-yellow and more viscous than arnica oil. Both oils are scarce and expensive. Presumably some of the aromatic principles of the plant are lost in making the essential oil, and for this reason, the absolute, tincture and resinoid are preferred. Composition: A number of flavonoid glycosides have been identified in arnica. Besides these flavonoids, terpenoids, amines, carbohydrates and volatile oils have been detected. Other components found in arnica include bitter compound arnicin, caffeic acid, carotenoids, phytosterols, resin, tannins and anthoxanthine. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA (WORMWOOD) Botanical name: Artemisia absinthium L. (wormwood) Botanical family: Compositae Foreign names: Armosie (Fr.), Vermut (Ger.), Asenzio (Sp.), Assenzio (It.) CAS No.: CoE No.:

977052-73-5 61

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3114 n/a

NAS No.:

3114

Description: A. absinthium L. is a perennial herb widespread throughout central Europe and western Asia, as well as North America. The plant has stems up to 1 m high, branched rhizomes, alternate and petiolate lower leaves, pubescent radical leaves, and yellowish flowers (July and August). Parts used are the leaves and flowering tops. Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. Wormwood is used to flavor vermouth and the now banned liqueur, absinthe. The active principle of wormwood is thujone (prohibited in the U.S.), while other components include camphor. Derivatives: Derivatives are infusion (0.5 to 1%), fluid extract, distillation, water, tincture (20% in 70% ethanol) and artemisia oil. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels: Alcoholic beverages 2400 ppm, nonalcoholic beverages 360 ppm. FDA: 21 CFR 172.510, 182.10, 182.20, 582.10, 582.20 (Thujone use is not authorized in the U.S.; finished food must be thujone free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.175 mg IOFI: Natural Composition: Qualitatively, the herb consists of sesquiterpene lactones (absinthin, isoabsinthin, anabsin, anabsinthin, arabsin, arlatin, sesartemin, diasesartemin, episesarteminab-

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sintholide, artabsinolide and others) and flavonoids (aglycones, kaempferol-3-methyl, querecetagetin-3,6,3' trimethyl and others). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 190.00

Max. 240.00

Aroma threshold values: n/a Taste threshold values: n/a

Artemisia Extract CAS No.: CoE No.:

977032-37-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3115 n/a

NAS No.:

3115

Description: See Artemisia. It exhibits a characteristic acrid taste. Obtained by steam distillation. Finished food must be thujone free. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Use levels (in ppm): Baked goods 171.3; frozen dairy 175; soft candy 171.3; gelatins, puddings 175; nonalcoholic beverages 18.12; alcoholic beverages 46.06. FDA: 21 CFR 182.20, 582.20 (Thujone use is not authorized in the U.S.; finished food must be thujone free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 35.367 mg IOFI: Natural Specifications: An oil of Italian production has the following constants: Specifications: Acid value

<5.6

Solubility

Ester value Ester value (after acetylation)

15 to 37 123

Specific gravity

1:0.5 to 1 in 90% alcohol, 1:1 to 2 in 80% alcohol 0.918 to 0.943 at 20∞C

Physical–chemical characteristics: The oil is a dark-green to yellow-brown (sometimes blue because of the presence of azulenes) liquid exhibiting a characteristic acrid taste. The physical constants vary widely, depending on the source. Composition: The main constituents include a- and b-thujone, phellandrene, cadinene, pinene, sabinene, myrcene, chamazulene, b-caryophylene, bisabolene and terpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 46.06 156.60 160.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 46.06 171.30 175.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 160.00 175.00 39.58 49.79 156.6 171.3

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Artemisia Oil Other names: Absinthium; Armoise; Armoise extract, Armoise oil; Oil wormwood; Wormwood oil CAS No.: CoE No.:

8008-93-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3116 n/a

NAS No.:

3116

Description: See above, Artemisia. Consumption: Annual: 316.67 lb Individual: 0.0002683 mg/kg/day Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels (in ppm): Baked goods 59.79; Frozen dairy 59.64; soft candy 58.44; gelatins, puddings 60.00; nonalcoholic beverages 18.12; alcoholic beverages 17.80. FDA: 21 CFR 182.20, 582.20. (Thujone use is not authorized in the U.S.; finished food must be thujone free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 12.237 mg IOFI: Natural Physical–chemical characteristics: See above, Artemisia Extract. Essential oil composition: Six essential oils along with their important constituents from Artemisia absinthium L. are reported by CoE (2000). These essential oils include: (Z)-epoxyocimene chemotype; sabinyl acetate chemotype; chrysanthenyl acetate chemotype; b-thujone chemotype; b-thujone/epoxy ocimene (mixed chemotype) and cis-chrysanthenol chemotype. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 14.41 53.83 54.59 55.00

Max. 17.80 58.79 59.64 60.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.77 14.93 53.51

Max. 0.77 18.12 58.44

Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA (MUGWORT) Botanical name: Artemisia vulgaris L. (common mugwort), A. pontica L. (roman mugwort) and other species Botanical family: Compositae Other names: Artmisia indica willd, Absinthium officinale Brot., Artemisia vulgare Lam. CAS No.: CoE No.:

977052-73-5 61

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3114 n/a

NAS No.:

3114

Description: A family of bitter aromatic herbs or shrubs that includes several species. Mugwort is an aromatic perennial and has median green leaves with silver, downy undersides and red-brown florates. It is an important herb in Asian and European folklore. Parts used are the leaves and flowering tops. Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. The active principle of A. vulgaris L. has been reported as polyacetylene compounds, thujone, while other chemical components include camphore and eucalyptol. CoE (2000)

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book on natural sources of flavoring describes 10 different species of Artemisia, including wormwood and tarragon. Derivatives: Alcoholic extract, tincture and essential oil of herb and alcoholic extract from flowers Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Category 4 (with limits on camphor, eucalyptol, polyacetylene compounds and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels (common mugwort) alcoholic extract of herb: Alcoholic beverages 2 to 10,000 ppm, nonalcoholic beverages 2 to 40 ppm. FDA: Not authorized FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.175 mg IOFI: Natural Composition: Qualitatively, artemesia consists of sesquiterpene lactones (vulgarin, vulgarole, a-amyrin, epoxyartemisia ketone) and alcohols, polyacetylenic derivatives and acids. Quantitatively, essential oil consists of terpenic hydrocarbons (a-pinene 0.3%, b-pinene 2.2%, sabinene 15.9%, caryophyllene 1.5%, camphene 0.45%, limonene 0.53%, p-cymene 3.3%); oxygenated terpenic compounds (a-thujone 56.3%, b-thujone 7.5%, 1,8-cineole 26.8%, camphor 20%, borneol 18.5%, a-terpienol 2.21%, geraniol 1.5%, eugenol 0.92%, linalool 1.14%, piperitonel); ester (bornyl acetate 18%) and sesquiterpene lactone (vulgarole). Aroma threshold values: n/a Taste threshold values: n/a

ARTICHOKE LEAVES Botanical name: Cynara scolymus L. Botanical family: Compositae Other names: Globe artichoke Foreign names: Artichaut (Fr.), Artichoke (Ger.), Alkachofa (Sp.), Carciofo (It.) CAS No.: CoE No.:

977038-45-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6348

Description: Perennial, herbaceous plant of Mediterranean origin, it can grow taller than 1 m. It has rhizomes, an erect stalk, large alternate leaves, blue-violet flowers and enveloping fleshy bracts. Parts used are cauline leaves. The leaves have a bitter tonic flavor. The fleshy receptacles and bracts of the flower bud and blanched stalk are eaten as a vegetable, but they may cause off-flavors in breast milk. The artichoke has been popular since Roman times as a food and medicine. Much of the pharmacologic activity of the leaves has been attributed to the presence of caffeoylquinic acid derivatives. Derivatives: Decoction (5%), fluid extract (soft and dried), tincture (20% in 60% ethanol). The active principles of derivatives are contained in the fresh leaves from 0.01 to 0.02%. Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 139.125, 139.160, 1550.200, 172.510 (alcoholic beverages only) FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Artichoke leaves, stem and root (not the flower heads) contain a number of bitter aromatic principles. In addition the plant contains tannins and numerous enzymes including oxidases, peroxidases, cynarase and ascorbinase. TNO (2000) reported the presence of 48 compounds in artichoke. Of these, 16 were found to be hydrocarbons, 10 alcohols, 4 carbonyl ketones, 10 carbonyl aldehyde and the remaining were phenols, furans, sulfur compounds, halogens and oxides of pyrans and coumarins. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ASAFETIDA GUM Botanical name: Ferula assafoetida L. and related species of Ferula Botanical family: Umbelliferae Other names: Asafoetida gum; Asfoetida powder; Asant; Asefetida; Devil’s dung; Food of the gods; Gommo-oleoresin Foreign names: Asafetide (Fr.), Asant (Ger.), Asafetida (Sp.), Assafetida (It.) CAS No.: CoE No.:

900-04-8 196

FL No.: EINECS No.:

n/a 232-522-1

FEMA No.: JECFA No.:

2107 n/a

NAS No.:

2107

Description: Asafetida gum plant commonly grows the steppes of Asia (Iran, Afghanistan, Turkestan, Kashmir). This herb, with a thick rootstock, feathery foliage and umbels of summer flowers, has a strong unpleasant, fetid, fishy smell. The plant is not used as such; only the gum resin exudate from its root is used. The pungent gum is extracted from the living rootstock by notching the plant at soil level. Asafetida has a strong, garlic-like odor and a slightly bitter, pungent taste. Derivatives: Fluid extract, tincture (20% in 70% ethanol) Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Use levels; baked goods 11.06 ppm; meat products 2.25 ppm; soft candy 10 ppm FDA: Category 5. Levels of use in ppm: baked goods 11.06; meat products 2.25; soft candy 10 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.042 mg IOFI: Natural Composition: The resin consists of essential oil (7 to 12%), gum (25 to 48%), resin (40 to 60%) and ashes (1 to 3% or 10 to 15%, depending on the plant type). Volatile compounds from gommo-oleoresin (essential oil) are mainly disulfides and minor amounts of trisulfides. The resins are composed of asaresinotanol free or combined with ferulic acid, farnesiferol, umbelliferone, valeric acid and traces of vanillin. The gum is mainly composed of polysaccharides glucose, galactose, L-arabinose, rhamnose and glucuronic acid. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 6.78 1.05

Aroma threshold values: n/a Taste threshold values: n/a

Max. 11.08 2.25

Food Category Soft candy

Usual 5.00

Max. 10.00

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Asafetida Oil Other names: Asafetida oil (Ferula assafoetida L.); Asafoetida oil; Oils, asafetida CAS No.: CoE No.:

72869-70-6 FL No.: 196 EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2108 n/a

NAS No.:

2108

Description: See above, Asafetida. The essential oil obtained by steam distillation of the resin. It has a garlic-like odor and a slightly bitter, pungent taste. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: Category 5. Levels of use in ppm: Baked goods 12.95; frozen dairy 10; meat products 49.68; condiments, relishes 3.02; soft candy 1.41; gelatins, puddings 15; snack foods 1; nonalcoholic beverages 15; foods 0.5 to 5 FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.737 mg IOFI: Natural Physical–chemical characteristics: It is a pale-yellow to orange-yellow liquid. Main constituents include sulfur-containing compounds (methylpropenyl disulfides). Vanillin is also present; it is formed by oxidation of ferulic acid during the aging process of the resin. Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Baked goods Frozen dairy Gelatins, puddings

Usual 1.74 1.47 3.00 5.00

Max. 3.02 12.95 10.00 15.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 4.47 9.50 0.10 0.43

Max. 49.68 15.00 1.00 1.41

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: Alliaceous, sulfureous, savory, metallic, woody, green and pungent.

Asafetida Fluid Extract CAS No.: CoE No.:

977038-46-2 196

FL No.: EINECS No.:

09.006 n/a

FEMA No.: JECFA No.:

2106 n/a

NAS No.:

2106

Description: See above, Asafetida. It has a garlic-like odor and slightly bitter, pungent taste. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Category 5. Levels of use in ppm: Baked goods 29.36; fats and oils 20; frozen dairy 20; meat products 43.79; condiments, relishes 58.13; soft candy 16; snack foods 20; nonalcoholic beverages 15; gravies 6 FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.909 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Baked goods Fats, oils

Usual 44.40 21.02 20.00

Max. 58.13 29.36 20.00

Food Category Meat products Nonalcoholic beverages Snack foods

Usual 38.04 8.00 10.00

Max. 43.79 15.00 20.00

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gravies

Usual 15.00 2.00

Max. 20.00 6.00

Food Category Soft candy

Usual 10.00

Max. 16.00

Aroma threshold values: n/a Taste threshold values: n/a

ASCORBIC ACID Synonyms: AA; Acidum ascorbicum; Acidum ascorbinicum; Antiscorbic vitamin; Antiscorbutic vitamin; Ascorb; Ascorbate; L-Ascorbate; Ascorbate, L-; Ascorbic acid; L-Ascorbic acid (8CI)(9CI); L(+)-Ascorbic acid; Ascorbic acid, L-; L-threo-Hex-2-enonic acid, gamma-lactone; Hicee; Hybrin; 3-Keto-L-gulofuranolactone; L-3-Ketothreohexuronic acid lactone; Laroscorbine; L-Lyxoascorbic acid; 3-Oxo-L-gulofuranolactone; 3-Oxo-l-gulofuranolactone (enol form); Proscorbin; Redoxon CAS No.: CoE No.:

50-81-7 n/a

FL No.: EINECS No.:

n/a 200-066-2

FEMA No.: JECFA No.:

2109 n/a

NAS No.:

2109

Description: Ascorbic acid is present in nutritionally useful amounts in many edible plants, especially in rapidly growing leafy vegetables, fruits, tomatoes and potatoes. Foods of animal origin as usually consumed are generally poor sources of the vitamin. Of the stereoisomers (L-ascorbic acid, D-ascorbic acid, L-isoascorbic acid and D-isoascorbic acid or erythorbic acid), only L-ascorbic acid has significant vitamin C activity. The vitamin C activity of ascorbyl palmitate is approximately equal to that of L-ascorbic acid. Ascorbic acid has a pleasant, sharp, acidic taste without any odor. It is extensively used as antioxidant, meat-curing aid, nutrient and dietary supplement. For a detailed description see Burdock (1997). Consumption:Annual: 6500000.00 lb Individual: 5.5084 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 137.105, 137.200, 145.110, 145.115, 145.135, 145.170, 150.141, 150.161, 155.200, 155.201, 161.175, 172.315, 172.135, 172.315, 182.3013, 182.8013, 582.3013, 582.5013 FDA (other): Approved for OTC use (21 CFR 310.527, 310.545); excipient (CDER, 1996) JECFA: ADI: Not specified (intake from food does not represent a hazard to health) (1981) Trade association guidelines: FEMA PADI: 0.21 mg IOFI: Nature Identical Empirical Formula/MW: C6H8O6/176.13 Specifications: (FCC, 1996) White or slightly yellow powder or crystals, usually plates, sometimes needles, monoclinic system Boiling point 200∞C Heavy metals (as Pb) <10 mg/kg Appearance

Melting point

190∞C

Residue

<0.1%

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Fish products Frozen dairy Fruit juice Gelatins, puddings Gravies Instant coffee, tea

Usual 0.12 0.28 0.13 0.06 0.10 0.17 0.32 0.24 1.94 0.08

Max. 0.16 0.30 0.51 0.10 0.30 0.17 0.61 0.30 3.25 0.08

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soups Sweet sauce

Usual 2.48 1.27 0.46 0.09 0.07 0.46 0.16 0.18 1.96

Max. 8.87 1.27 0.48 0.14 0.51 0.46 0.24 0.52 2.28

Synthesis: Ascorbic acid is prepared synthetically or extracted from various vegetable sources in which it occurs naturally. Synthesis involves the hydrogenation of D-glucose to Dsorbitol, followed by oxidation of the diacetone derivative of L-sorbose and the resulting diacetone-2-keto-l-gulonic acid converted to L-ascorbic acid by heating with hydrochloric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rose hip, black currants, the juice of citrus fruits and the ripe fruit of Capsicum annuum L.

ASPARAGUS Botanical name: Asparagus officinalis L. Botanical family: Liliaceae CAS No.: CoE No.:

977082-96-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6372

Description: Asparagus is a glabrous, perennial herb with scale-like leaves and an erect, much branched stem that grows to a height of up to 3 m. This herb is cultivated in Europe, Asia, North Africa and North America for its edible, young shoots. These are eaten as vegetables, either green or blanched. Asparagus seeds have been used as a coffee substitute. Parts used are seeds and shoots. Consumption:Annual: 41.67 lb Individual: 0.00003531 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Asparagus roots contain inulin and at least eight fructo-oligosaccharides. Two glycoside bitter principles, officinalisins I and II from dried roots have been isolated in yields of 0.12 and 0.075%, respectively. Asparagus seeds contain large quantities of sodium hydroxide-soluble polysaccharides. TNO (2000) reported the presence of several compounds in raw and cooked asparagus: In the raw asparagus 140 compounds, while in cooked 116 compounds were detected. Of these, the majority were alcohols and sulfur-containing compounds. Reported uses (ppm): n/a

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Aroma threshold values: n/a Taste threshold values: Distillate: Taste characteristics: Green, raw, vegetative, bitter and herbal with a slight pyrazine nuance.

ASPARTAME Synonyms: 3-Amino-N-(a-carboxyphenethyl)succinamic acid N-methyl ester, sterreoisomer; APM; Aspartame; Aspartylphenylalanine methyl ester; N-L-a-Aspartyl-L-pheylalanine 1-methyl ester; Nutrasweet®; Equal; Canderel; Dipeptide sweetner; Methyl aspartylphenylalnate; 1-Methyl N-L-a-aspartyl-L-pheynylalanine; L-Phenylalanine, N-La-aspartyl-, 1-methyl ester (9CI); Succinamin acid, 3-amino-N-(a-carboxyphenylethyl)-,N-methyl ester, stereoisomer; Sweet dipeptide; Aspartamum CAS No.: CoE No.:

22839-47-0 FL No.: n/a EINECS No.:

n/a 245-261-3

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1013

Description: Aspartame has no odor, but has an intense sweet taste. It is a high intensity sweetener, about 160 to 200 times sweeter than sucrose. Normal digestive processes convert aspartame to phenylalanine, aspartic acid and methanol. Metabolism of aspartame in the body provides approximately 17 kJ (4 kcal)/g. The stability of aspartame is affected by moisture, pH and temperature. For a detailed description of this compound refer to Burdock (1997). Individual: 1.60 mg/kg/day15 Consumption: Annual: 30,000,000.00 lb14 Regulatory Status: CoE: n/a FDA: 21 CFR 172.804 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW:

C14H18N2O5/294.31 Specifications: (FCC, 1996) Appearance

White, crystalline powder

Other related substances

Not more than 2%

Assay

Not less than 98% and not more than 102% of C14H18N2O5, calculated on dried basis

pH of a 0.8% solution

Between 4.5 and 6.0

Residue on ignition

Not more than 0.2%

5-Benzyl-3,6-dioxo-2Not more than 1.5% piperazineacetic acid

(Part 1 of 2)

14 Bizzari et al. (2000). High Intensity Sweeteners. In Chemical Economics Handbook. SRI International, California. 15 Butchko and Kotsonis. (1994). Postmarketing Surveillance in the Food Industry: the Aspartame Cage Study. In

Nutritional Toxicology (F. Kotsonis, M. Markay and J. Hjelle). Raven Press, New York: 238.

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Specifications: (FCC, 1996) Heavy metals

Not more than 10 mg/kg

Solubility

Identification

Infrared absorption spectrum

Specific rotation

Loss on drying

Not more than 4.5%

Transmittance

Sparingly soluble in water; slightly soluble in alcohol [a]20o/D: Between +14.5o and +16.5o, calculated on the dried basis Passes test (Part 2 of 2)

Reported uses: n/a Synthesis: By coupling the amino acids L-phenylalanine and L-aspartic acid, and the esterification of the carboxyl group of the phenylalanine moiety to produce the methyl ester. This esterification can occur before or after coupling. The crystallized slurry is centrifuged and the resulting "wet-cake" is washed to remove impurities. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

l-ASPARTIC ACID Synonyms: 2-Aminobutanedioic acid; 2-Aminosuccinic acid; L-2-Aminobutanedioic acid; Aminosuccinic acid; L-Aminosuccinic acid; b-Aminosuccinic acid; L-Asparagic acid; Asparagic acid; Asparaginic acid; L-Asparaginic acid; L-(–)-Asparaginic acid; L-Asparaginsyra; Aspartate, L-; Aspartic acid, L- (8CI); L-Aspartic acid (9CI); L-(+)-Aspartic acid; (S)-Aspartic acid; (2S)-Aspartic acid; Butanedioic acid, amino-, (S)-; Isoaspartic acid CAS No.: CoE No.:

56-84-8 n/a

FL No.: EINECS No.:

17.005 200-291-6

FEMA No.: JECFA No.:

3656 n/a

NAS No.:

3656

Description: Apartic acid is an aliphatic monoaminodicarboxylic acid (amino acid) and is a well-known constituent of protein. It has a slight acid taste. Consumption: Annual: 10250.00 lb Individual: 0.008686 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 582.5017 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 5.44 mg IOFI: n/a Empirical Formula/MW: C4H7NO4/133.10 Specifications: (FCC, 1996) Appearance Assay Heavy metals (as Pb)

White, crystalline powder Not less than 98.5% and not more than 101.5% of C4H7NO4, calculated on the dried basis

Melting point

270oC

Residue on ignition

Not more than 0.1%

Not more than 10 mg/kg/day

Solubility

Slightly soluble in water but insoluble in alcohol and in ether (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Lead

Not more than 5 mg/kg/day

Specific rotation

[a]20D: Between +24.5oC and +26.0oC after drying

Loss on drying Not more than 0.25% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 20.00 25.00 25.00

Max. 250.00 250.00 250.00

Food Category Nonalcoholic beverages Seasonings, flavorings

Usual Max. 5.00 150.00 25.00 250.00

Synthesis: Enzymatically, aspartic acid is reversibly synthesized by a transamination reaction between oxaloacetic acid and glutamic acid in the presence of pyridoxal phosphate. Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported found in white bread, corn grits, oatmeal, barley, brown rice, whole grain wheat flour, blue cheese, cheddar cheese, Parmesan cheese, bacon, cured ham, frankfurter, pork sausage, poultry, canned red kidney beans, canned peas, canned beets, canned carrots, peanuts, peanut butter, fresh milk, beef, lamb, ham, veal, beef liver and other natural resources.

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B BALM Botanical name: Melissa officinalis, L. Botanical family: Labiatae Other names: Lemon balm Foreign names: Mélisse officinale (Fr.), Melissen (Ger.), Melisa (Sp.), Melissa (It.) CAS No.: CoE No.:

977051-08-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2111 n/a

NAS No.:

2111

Description: Wild or cultivated herbaceous plant that grows well in submountainous areas of southern and central Europe and North Africa. The plant is a low perennial herb from 20 to 80 cm in height, with short rhizomes, branched stalk, opposite leaves, and white-pinkish or light-blue flowers (June to August). Parts used are the flowering tops and leaves. The leaves are harvested before flowering. Fresh leaves add a delicate flavor to many dishes, oils, vinegar and liqueurs. Traditionally, balm has been used as a sedative and antispasmodic. Balm has a citral odor and a tonic-like flavor. Derivatives: Infusion (2%), distilled waters, fluid extract and tincture (20% in 60% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Flavonoids,16 oleanane and ursane triterpenes have been isolated from the plant.17 Major nonvolatile constituents are caffeic acid and melitric acids A and B. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

Balm Leaves CAS No.: CoE No.:

977090-74-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Balm. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): HOC (1992) JECFA: n/a

16 Mulkens et al. (1987) Pharma. Acta Helv. 62, 19. 17 Brieskorn et al. (1974) Arch. Pharm. (Weinheim) 307,

603.

n/a n/a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Lemon balm leaves contain 0.2 to 0.3% of a lemon-scented essential oil similar to lemongrass. Major mono- and sequiterpenes include geranial, neral, b-caryophyllene, b-caryophyllene oxide, linalool, citronelal, erol and geraniol. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

Balm Leaves Extract CAS No.: CoE No.:

84082-61-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Balm. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 739.26 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 2000.00 3000.00 3000.00 5000.00 600.00 800.00

2112 n/a

NAS No.:

2112

Individual: <0.000001 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1500.00 2000.00 1500.00

Max. 3000.00 3000.00 3000.00

Aroma threshold values: n/a Taste threshold values: n/a

Balm Oil Other names: Balm mint oil; Balm oil (Melissa officinalis L.); Lemon balm; Melissa officinalis oil; Melissa oil; Oil of balm; Oil of Melissa CAS No.: CoE No.:

8014-71-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2113 n/a

NAS No.:

2113

Description: See above, Balm. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.705 mg IOFI: Natural Specifications: An essential oil of Calabrese (Italy) production exhibits the following constants (Burdock, 1997): Specifications: Acid value

1.19

Saponification value

44.32 (Part 1 of 2)

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Specifications: (Continued) Saponification value (after acetylation) Specific gravity

Aldehydes (as citral) 31.82% Optical rotation

–7∞48'

182.01 0.9026 at 15∞C (Part 2 of 2)

Physical–chemical characteristics: The 0.1% yield of the essential oil obtained by steam distillation depends widely on the origin of the plant and its harvesting time. The physical– chemical constants also vary. Essential oil composition: R(+)-Methyl citronellate is characteristic of melissa oil and distinguishes it from lemongrass oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.74 7.21 1.13

Max. 4.74 13.68 2.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.47 2.43 4.08

Max. 9.08 4.24 8.31

Aroma threshold values: n/a Taste threshold values: n/a

BASIL Botanical name: Ocimum basilicum L. and other species of Ocimum, including camosum, canum, citriodorum, crispum, gratissimum, killimandscharicum and Mentha efolium Botanical family: Libiatae Other names: Sweet basil Foreign names: Basilic (Fr.), Basilikum (Ger.), Albahaca (Sp.), Basilico (It.) CAS No.: CoE No.:

977050-14-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2118 n/a

NAS No.:

2118

Description: Basil is an annual herbaceous plant native to Asia and other tropical regions; it is cultivated as a culinary herb throughout Europe. The plant is 15 to 45 cm tall with an erect stem, opposite oblique leaves and white or purplish flowers arranged in clusters. The plant flowers from May to September and has an intense, pleasant, characteristic odor. Owing to widespread hybridation, several varieties of plants are known as basil, each yielding on distillation essential oil of different aromatic character. Sweet basil has a warm, intense, spicy aroma with fresh, mint-like flavor; it can have a camphor-like note. Derivatives: The derivatives are infusion (3%), tincture (20% in 60% ethanol), essential oils. A dark green, semisolid oleoresin is obtained by extracting the type with high methyl chavocol content to yield a product with a delicate characteristic flavor. Consumption: Annual: 1816666.67 lb Individual: 1.5395 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 78.40 mg IOFI: Natural Physical–chemical characteristics: Depending on the growing site and production conditions, the essential oil obtained by distillation may exhibit completely different organoleptic and physical–chemical characteristics. Well-known types include (1) the Reunion type pro-

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duced in the Comoros Islands, (2) the Mediterranean type or true sweet basil, (3) the Bulgarian or methylcinnamate types, and (4) the phenolic type from the java. The Reunion and Mediterranean type are discussed under Derivatives. The phenolic type of basil (Ocimum gratissimum) is readily distinguished from true sweet basil by the presence of approximately 60% eugenol and some thymol in the essential oil. Composition: The constituents are reported to include methyl cinnamate (35.16 to 84.53%), linalool (4.3 to 47.39%) and methyl chavicol (8.92%), depending upon the particular variety. TNO (2000) reported presence of 194 compounds in Ocimum basilicum varieties. Of these, 82 were hydrocarbons, 46 alcohols and the remaining were carbonyl aldehydes, carbonyl ketones, esters, ethers, phenols, furans and oxides of pyrans and coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Frozen dairy Gravies

Usual Max. 70.64 170.9 140.00 140.00 614.00 3216.00 107.10 277.80 3.00 5.00 527.20 1010.00

Food Category Meat products Nonalcoholic beverages Other grains Processed vegetables Soft candy Soups

Usual Max. 239.70 1684.00 2.00 3.00 81.70 81.70 88.88 161.00 3.00 5.00 799.00 1597.00

Aroma threshold values: n/a Taste threshold values: CO2 extract: Taste characteristics at 25 ppm: Sweet, herbal, green, licorice, fennel, sassafrass and spicy.

Basil Oil Other names: Basil absolute; Basilic green; Basilic superessence; Basil oil (Ocimum basilicum L.); Basil oil sweet; Ocimum basilicum oil; Oil of basil; Oils, basil; Basil oil, Italian type; Basil oil European type CAS No.: CoE No.:

8015-73-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2119 n/a

NAS No.:

2119

Description: Basil oil is obtained by steam distillation of the flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished by other types, such as basil oil, Comoros type, or basil oil; Reunion type by its more floral odor and its physico-chemical constants. Consumption: Annual: 866.67 lb Individual: 0.0007344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 10.92 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value

Not more than 2.5

Refractive index

Between 1.483 and 1.493 at 20∞C (Part 1 of 2)

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Specifications: (Continued) Angular rotation Between –5º and –15º Ester value after Between 140 and 180 acetylation Heavy metals (as Pb) Passes test

Solubility in alcohol

Passes test

Specific gravity

Between 0.900 and 0.920

(Part 2 of 2)

Physical–chemical characteristics: It is a pale-yellow to yellow liquid with a floral, spicy odor. It is soluble in most fixed oils and with turbidity, in mineral oils: 1 ml is soluble in 20 ml of propylene glycol with slight haziness, but it is insoluble in glycerin and mineral oil (FCC, 1996). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 1.55 18.15 294.20 11.89 106.30 1.18 7.36

Max. 3.07 21.31 294.20 17.68 213.80 3.06 9.36

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Snack food Soft candy Soups

Usual Max. 1.17 1.17 16.84 27.94 2.45 3.79 1.00 2.00 36.00 50.00 6.33 8.67 140.00 180.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, herbal, spicy, fresh, leafy and basil with a cooling, vegetative nuance.

Basil Oil, Comoros Oil Other names: Basil oil exotic; Basil oil, Reunion type Description: Basil oil, Comoros Type, is obtained by steam distillation of flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished from other types, such as basil oil, European type, by its camphoraceous odor and its physico-chemical constants. Consumption: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value

Not more than 1.0

Angular rotation

Between –2º and +2º

Heavy metals (as Pb)

Passes test

Refractive index Saponification value Solubility in alcohol

Between 1.512 and 1.520 at 20∞C Between 4 and 10 Passes test (Part 1 of 2)

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Specifications: (Continued) Ester value after acetylation

Between 25 and 45

Specific gravity

Between 0.952 and 0.973 (Part 2 of 2)

Physical–chemical characteristics: It is a light-yellow liquid with a spicy odor. It is soluble in most fixed oils and with turbidity, in mineral oils. In 20 ml of propylene glycol, 1 ml is soluble with slight haziness, but insoluble in glycerin and mineral oil (FCC, 1996). Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

Basil Oleoresin Other names: Ocimum basilicum oleoresin CAS No.: CoE No.:

977017-82-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Basil. Consumption: Annual: 3633.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.109 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 6.00 27.70 15.00 2.00

Max. 8.00 41.07 23.33 7.00

2120 n/a

NAS No.:

2120

Individual: 0.003079 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.00 26.33 4.80 14.00

Max. 20.00 42.88 8.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a

BASIL BUSH Botanical name: Ocimum minimum L. Botanical family: Labiatae Other names: Dwarf basil CAS No.: CoE No.:

977051-55-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6175

Description: Basil bush is more suitable for pot culture than common basil. It is a fragrant annual herb used in cooking. The plant is 15 cm high with an erect stem, opposite oblique leaves and white or purplish flowers arranged in clusters. Leaves and flowering tops are used. Basil has a warm, intense, spicy aroma with fresh, mint-like flavor; it can have a camphorlike note.

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Derivatives: The derivatives are infusion (3%), tincture (20% in 60% ethanol), essential oils. A dark-green semisolid oleoresin is obtained by extracting the type with high methyl chavocol content to yield a product with a delicate characteristic flavor. Consumption: Annual: <1.00 lb Individual: 0.00007745 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: Essential oil obtained from Basil bush has the following characteristics: (Burdock, 1997) Specifications: Acid value

5.3

Phenol content

Ester number

12.5

Solubility

Optical rotation

–11∞58'

Specific gravity

14% 2 volume 70% alcohol, opalescent in 10 volume 0.9102 at 15∞C

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

BAY18 Botanical name: Pimenta racemosa (miller) J. W., P. acris Kostel Botanical family: Myrtaceae Other names: Myrcia Foreign names: Bay (Fr.), Bay (Ger.), Bay Malagueta (Sp.), Bay (It.) Description: A small wild tree, native to the West Indies, with large, leathery leaves that are harvested in May and June. It is grown in St. Thomas, Puerto Rico, and throughout the Caribbean Islands, where it is cultivated for extractive purposes. Parts used are the leaves. Derivatives: Essential oil, extract, oleoresin

Bay Leaves West Indian Oil Other names: Bay leaf oil; Bay oil, tartrated; Bay oil terpenes; Oil of Bay, terpeneless; Pimenta racemosa oil; West Indian bay oil; Myrcia oil CAS No.: CoE No.:

8006-78-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2122 n/a

NAS No.:

2122

Description: The volatile oil is distilled from the leaves of Pimenta acris Kostel. It has a pleasant aromatic odor and a pungent spicy taste. Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day 18

“Bay” is sometimes used synonymously with Laurus nobilis L. (family Lauraceae), which is described in this book under Laurel and should not be confused with Bay described here (Pimenta racemosa, or P. acris family Myrtceae).

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.465 mg IOFI: Natural Specifications: (FCC, 1996) Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein. Specifications: Assay Angular rotation Heavy metals (as Pb)

Not less than 50% and not more than 65%, by volume, of phenol Levorotatory, but not more than –3∞ Passes test

Refractive index

Between 1.507 and 1.516 at 20∞C

Specific gravity

Between 0.950 and 0.990

Physical–chemical characteristics: It occurs as a yellow to brownish-yellow liquid and is soluble in alcohol and glacial acetic acid. Solutions in alcohol are acid to litmus. Composition: Its main constituents include eugenol (about 60%), a-pinene, myrcene, aphellandrene, limonene, dipentene, cineol, citral and chavicol (about 5%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.33 3.74 18.82 1.50 2.00

Max. 2.83 5.50 27.71 2.50 4.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 18.67 0.98 0.95 2.99

Max. 31.45 1.97 0.95 6.32

Aroma threshold values: n/a Taste threshold values: n/a

Bay Leaves West Indian Extract Other names: Pimenta acris extract CAS No.: CoE No.:

977090-77-9 n/a

FL No.: EINECS No.:

Description: See above, Bay. Consumption: Annual: 6816.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a

n/a n/a

FEMA No.: JECFA No.:

2121 n/a

NAS No.:

2121

Individual: 0.05776 mg/kg/day

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Trade association guidelines: FEMA PADI: 4.334 mg Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 10.00 54.00

Max. 10.00 60.00

129

IOFI: Natural

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.30

Max. 1.00 1.60

Aroma threshold values: n/a Taste threshold values: n/a

Bay Leaves West Indian Oleoresin CAS No.: CoE No.:

977090-78-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Bay. Consumption: Annual: 233.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.204 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 6.32 84.16 70.00 2.00

Max. 5.00 9.09 84.16 100.00 4.00

2123 n/a

NAS No.:

2123

Individual: 0.0001977 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 6.00 1.10 3.00 6.00

Max. 8.00 15.20 5.00 8.00

Aroma threshold values: n/a Taste threshold values: n/a

BEECHWOOD CREOSOTE (Fagus spp.) Botanical name: Fagus spp. Fagus americana, F. grandifolla (American beech, found in North America); F. orientalis (Oriental beech, found in Southwest Asia); F. sylvatica (European beech) Botanical family: Fagus Other names: Wood creosote; Beechwood, creosote (Fagus spp.); Creasote; Creosote, wood; Creosote; Creosote beechwood; Creosote, wood; Creosote (wood); Wood creosote CAS No.: CoE No.:

8021-39-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6349

Description: The nuts of the Fagus may be eaten raw or roasted. The seeds are often a source of edible oil and the leaves are used as a potherb. Beechwood creosote contains a mixture of phenols (chiefly guaiacol, creosol and p-cresol). It has a characteristic smoky odor with caustic, burning taste.

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Consumption: Annual: 16.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Appearance

Colorless or yellowish oily liquid

Boiling point 200-220∞C

Individual: 0.00001412 mg/kg/day

IOFI: Natural

Congealing point Approx. –20∞C

Solubility

Insoluble in water; soluble in glycerol, glacial acetic acid and alkali hydroxide solutions; miscible with alcohol, chloroform and ether

Synthesis: Starting materials are the heavy oils from wood tar; the material first is treated with NaOH to precipitate all saponifiable oils and subsequently with H2SO4; the raw creosote finally is purified by repeated fractional distillation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Fagus species.

BEESWAX Sources: Apis mellifera L. Other names: Cire d’abeille; Beeswax, absolute; Beeswax oil, absolute; Beeswax white; Beeswax yellow; Beeswax (yellow and white); Wax yellow; Yellow domestic beeswax CAS No.: CoE No.:

8012-89-3 n/a

FL No.: EINECS No.:

n/a 232-383-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

0026

Description: Crude yellow beeswax is harvested together with honey and represents a secondary secretion of the bee. Once the honey is recovered from the honeycomb by draining the cells, the wax combs are washed with water, melted and poured into molds to harden. The wax is refined by melting in hot water to which sulfuric acid or alkali may be added to extract impurities. The resulting wax is referred to as yellow beeswax. Yellow beeswax contains cerolein, a mixture of fatty acids and soluble in hot alcohol and slightly soluble in cold alcohol; myricyl alcohol and myricyl palmitate, insoluble in alcohol. Beeswax is produced worldwide with the same chemical composition. The odor may vary slightly, depending on the source. Derivatives: Beeswax absolute, prepared by alcoholic extraction of the raw wax, is a waxy solid having a light-yellow color and a very mild, sweet odor with a waxy undertone. Consumption: Annual: 7383.33 lb Individual: 0.006257 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1973, 582.1973 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (not of toxicological concern) (1992)

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Trade association guidelines: FEMA PADI: n/a Specifications: (FCC, 1996) Acid value Carbauba wax

Between 18 and 24 Passes test

Ester value

Between 72 and 77

IOFI: n/a Lead Melting range Saponification cloud test

Fats, Japan wax, Passes test rosin and soap Heavy metals (as Pb) Not more than 0.002%

131

Specific gravity

Not more than 10 mg/kg Between 62 and 65∞C Passes test 0.95

Physical–chemical characteristics: It is a yellowish to grayish-brown solid, somewhat brittle when cold, and presents a dull granular, noncrystalline fracture when broken. It becomes pliable at about 35∞C. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, brown, dried fruity, tobacco with davana and taguette nuances.

Beeswax Bleached Other names: White Wax CAS No.: CoE No.:

8006-40-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2126 n/a

NAS No.:

2126

Description: White beeswax is produced by bleaching the constituent pigments of yellow beeswax with peroxides, or preferably it is bleached by sunlight. It has a faint characteristic odor, free from rancidity. Consumption: Annual: 4600.00 lb Individual: 0.003898 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1973, 582.1975 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (not of toxicological concern) (1992) Trade association guidelines: FEMA PADI: 0.003 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Carbauba wax Ester value Fats, Japan wax, rosin and soap

Between 17 and 24 Passes test Between 72 and 79

Heavy metals (as Pb) Lead Melting range Saponification cloud test

Passes test

Not more than 0.002% Not more than 10 mg/kg Between 62 and 65∞C Passes test

Physical–chemical characteristics: It is a yellowish-white solid, somewhat translucent in thin layers. White beeswax is insoluble in water and sparingly soluble in cold alcohol. Boiling alcohol dissolves cerotic acid and part of the myricin, which are constituents of the wax. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.00 0.00

Max. 0.01 0.01

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 0.00 0.00 0.00 0.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confection, frosting Chewing gum

Usual 0.03 0.34

Max. 0.05 0.34

Food Category Soft candy Sweet sauce

Usual Max. 0.49 0.49 0.00 0.01 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

BENZALDEHYDE Synonyms: Almond artificial essential oil; Artificial almond oil; Artificial essential oil of almond; Benzaldehyde (8CI)(9CI); Benzene carbaldehyde; Benzenecarbonal; Benzenecarboxaldehyde; Benzenemethylal; Benzoic aldehyde; EPA Pesticide Chemical Code 008601; Oil of bitter almond; Phenylmethanal CAS No.: CoE No.:

100-52-7 101

FL No.: EINECS No.:

05.013 202-860-4

FEMA No.: JECFA No.:

2127 22

NAS No.:

2127

Description: A colorless liquid turns to brown on exposure to air. Benzaldehyde has a characteristic odor and aromatic taste similar to bitter almond. Consumption: Annual: 401666.67 lb Individual: 0.3403 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515, 182.60, 582.60 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: Group ADI for benzoic acid: 0-5 (1996) Trade association guidelines: FEMA PADI: 48.15 mg IOFI: Nature Identical Empirical Formula/MW: C7H6O/106.12 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Assay

98.0% (min)

Boiling point

178∞C

Refractive index 1.544-1.547 Slightly soluble in water; soluble in Solubility ethanol, ether and fixed or volatile oils Specific gravity 1.041-1.046

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice

Usual Max. 32.44 48.63 173.40 233.40 98.40 1353.00 131.00 166.80 124.00 297.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 80.41 138.50 87.55 335.40 29.37 57.55 89.38 171.70

Synthesis: Natural benzaldehyde is obtained by extraction and subsequent fractional distillation from botanical sources; synthetically, from benzyl chloride and lime or by oxidation of toluene. Aroma threshold values: Detection: 100 ppb to 4.6 ppm; Recognition: 330 ppb to 4.1 ppm. Taste threshold values: n/a Natural occurrence: Present as cyanuric glucoside (amygdalin) in bitter almond, peach, apricot kernel and other Prunus species; amygdalin is also present in various parts of the fol-

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lowing plants: Sambucus nigra, Chrysophyllum arlen, Anacyclus officinarnm, Anacyclus pedunculatus, Davallia brasiliensis, Lacuma deliciosa, Lacuma multiflora and others; free benzaldehyde has been reported found in several essential oils: hyacinth, citronella, orris, cinnamon, sassafras, labdanum and patchouli. Reported found in strawberry jam, leek (raw) (Allium porrum L.), crispbread, Camembert, Gruyere de Comte, provolone cheeses, black tea, salted amd pickled plum, cooked trassi, Bantu beer, red sage (Texas sage) (S. coccinea Juss. Ex Murr.), arrack, scallop, hog plum (Spondias mombins L.), chekur (Alpinia sessilis Kon. = Kaemferia galanga) and other natural sources.

BENZALDEHYDE DIMETHYL ACETAL Synonyms: Dimethoxy-(phenyl)-methane; a, a-Dimethoxy toluene; alpha, alpha-Di-methoxytoluene; Benzaldehyde, dimethyl acetal (8CI); Benzene, (dimethoxymethyl)- (9CI); Dimethoxymethylbenzene; (Dimethoxymethyl)benzene; Dimethoxyphenylmethane; Toluene, a,a-dimethoxyCAS No.: CoE No.:

1125-88-8 37

FL No.: EINECS No.:

06.003 214-413-0

FEMA No.: JECFA No.:

2128 n/a

NAS No.:

2128

Description: Benzaldehyde dimethyl acetal has a floral note; also reminiscent of almond. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.32 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O2/152.19 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 98% min 198∞C (207∞C)

Refractive index Specific gravity

1.4950 at 20∞C 1.025 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 60.07 86.52 27.41

Max. 75.20 116.40 39.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 66.86 28.92 72.22

Max. 89.49 34.25 93.60

Synthesis: From benzaldehyde and methanol in the presence of calcium chloride and HCl; from benzaldehyde and tetramethylorthosilicate in the presence of anhydrous HCl in methanol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Green, nutty, brown and sweet. Natural occurrence: Reported found in rhubarb and potato.

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BENZALDEHYDE GLYCERYL ACETAL Synonyms: Penyl-m-dioxan-5-ol (a, a'); 2-phenyl-1,3-dioxan-5-ol (a, a'); Benzaldehyde, cyclic acetal with 1,2,3-propanetriol (9CI); 5-Hydroxy-2-phenyl-1,3-dioxane CAS No.: CoE No.:

1319-88-6 36

FL No.: EINECS No.:

08.002 215-294-8

FEMA No.: JECFA No.:

Consumption: Annual: 13900.00 lb Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 21.38 mg Empirical Formula/MW:

2129 n/a

NAS No.:

2129

Individual: 0.01177 mg/kg/day

IOFI: Artificial

C10H12O3/180.21 Specifications: (Burdock, 1997) Appearance a, a', solid; a, b, oil liquid

Boiling point

a, a', 185∞C, at 20 mmHg; a, b, 143-144∞C at 2 mmHg

Melting point

a, a', (cis), 63.5-64.5∞ C; a, a', (trans), 83-84∞C

Refractive index a, b, 1.5389 at 17∞C a, a', slightly soluble in a ligroin–benzene mixture at room temperature; a, b, soluSolubility ble in a ligroin–benzene mixture at room temperature Specific gravity

a, b, 1.1916 at 17∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 58.21 90.05 675.00 40.42

Max. 72.65 259.10 946.40 78.10

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 117.90 184.60 231.80 325.00 28.59 89.76 77.57 244.40

Synthesis: The a, a'- and a, b-isomers are obtained in mixture by heating glycerol and benzaldehyde to 145 to 170∞C under a stream of CO2; the isomers are subsequently isolated, exploiting the solubility differences; the a, a'-isomer is readily converted to the a, b-form by heating in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZALDEHYDE PROPYLENE GLYCOL ACETAL Synonyms: 4-Methyl-2phenyl-m-dioxolane; 1,3-Dioxolane, 4-methyl-2-phenyl- (8CI) (9CI); 4-Methyl-2-phenyl-1,3-dioxolane CAS No.: CoE No.:

2568-25-4 2226

FL No.: EINECS No.:

06.032 219-906-4

FEMA No.: JECFA No.:

2130 n/a

NAS No.:

2130

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Description: A colorless liquid with a very mild almond-like odor. Consumption: Annual: 88.33 lb Individual: 0.00007485 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 35 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 46.16 mg IOFI: Artificial Empirical Formula/MW: C10H12O2/164.21 Specifications: (FEMA, 1994) Acid value Appearance Flash point

1 max A colorless liquid > 200

Refractive index Specific gravity

1.510-1.514 at 20∞C 1.068-1.073 at 20∞C

Reported uses (ppm): (FEMA, 1997) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 72.00 254.80 48.99

Max. 90.00 326.50 72.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 82.33 137.30 47.65 57.96 167.40 209.40

Synthesis: By condensation of benzaldehyde with propylene glycol. The reaction water is removed by azeotropic distillation (Arctander, 1960). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in port wine.

BENZENETHIOL Synonyms: Benzene, mercapto-; Benzenethiol (8CI)(9CI); Mercaptobenzene; Phenol, thio-; Phenylmercaptan; Phenyl mercaptan; Phenyl mercaptan (ACGIH, DOT, OSHA); Phenylthiol; Thiols; Thiophenol CAS No.: CoE No.:

108-98-5 n/a

FL No.: EINECS No.:

12.080 203-635-3

FEMA No.: JECFA No.:

3616 n/a

NAS No.:

3616

Description: Benzenethiol has a repulsive, penetrating, garlic-like odor. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.778 mg IOFI: n/a Empirical Formula/MW: C6H6S/110.4

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Specifications: (Burdock, 1997) Appearance

Prism-like crystals from ligroin

Refractive index

Boiling point

169.5∞C

Solubility

Melting point

70∞C

Specific gravity

1.5931 at 14∞C Insoluble in water; slightly soluble in alcohol, ether and benzene 1.0728 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Alcoholic beverages

Usual 2.74 0.10 2.88 1.80

Max. 5.29 0.20 5.49 3.74

Food Category Meat products Nonalcoholic beverages Soft candy Gelatins, puddings

Usual 1.57 .965 2.90 1.43

Max. 3.09 1.54 5.63 2.46

Synthesis: By reduction of benzenesulfonyl chloride with zinc dust in sulfuric acid. Aroma threshold values: Detection: 10 to 50 ppb Taste threshold values: n/a Natural occurrence: Reported found in cooked/boiled beef.

BENZOIC ACID Synonyms: Benzenecarboxylic acid; Benzeneformic acid; Benzenemethanoic acid; Benzoate; Benzoic acid (8CI)(9CI); Benzoic acid, tech.; Carboxybenzene; Dracylic acid; EPA Pesticide Chemical Code 009101; Phenylcarboxylic acid; Phenyl carboxylic acid; Phenylformic acid CAS No.: CoE No.:

65-85-0 n/a

FL No.: EINECS No.:

08.021 200-618-2

FEMA No.: JECFA No.:

2131 n/a

NAS No.:

2131

Description: Benzoic acid is almost odorless or exhibits a faint balsamic odor and a sweetsour to acrid taste. Sodium benzoate as an article of commerce is in the form of a white powder or flakes. It can be mixed dry into bulk liquids and dissolves promptly. The pH range for optimum microbial inhibition by benzoic acid is 2.5 to 4.0, which is lower than that of sorbic acid or propionic acid. Thus, benzoates are well adapted for the preservation of food, which are acid, or readily acidified such as carbonated beverages, fruit juices, cider, pickles and sauerkraut. Consumption: Annual: 5316.67 lb Individual: 0.004505 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.141, 150.161, 166.110, 184.1021, 582.3021 FDA (other): Approved for OTC use (21 CFR 319.527, 310.545); excipient (CDER, 1996) JECFA: Group ADI for benzoic acid: 0 to 5 (1996) Trade association guidelines: FEMA PADI: 0.03 mg IOFI: Nature Identical Empirical Formula/MW: C7H6O2/122.12 Specifications: (FCC, 1996) Appearance

Flexible, shiny plates or monoclinic needles

Solubility

1:380 in cold water; 1:15 in hot water; 1:2.5 in 90% alcohol; 1:10 in glycerol (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Boiling point Melting point

249∞C 121-123∞C (USP)

Specific gravity

1.265 at 15.5∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.00 0.01 0.03 1.00 0.00

Max. 0.01 0.01 0.04 1.00 0.01

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Soft candy Sugar substitutes

Usual 0.00 0.10 0.22 0.08 0.75

Max. 0.01 0.36 0.25 0.11 0.75

Synthesis: By oxidation of toluene with nitric acid or sodium bichromate or from benzonitrile. Aroma threshold values: 85 ppm. Taste threshold value: n/a Natural occurrence: Reported found in fresh apple, apricot (Prunus armeniaca L.), strawberry fruit, cherry (Prunus cerasus L.), butter, boiled and cooked beef, pork fat, white wine, black tea, green tea, fresh plum, mushroom, Bourbon vanilla (Vanilla planifolia Andrews), and other natural sources. Reported as being a constituent of various oils, resins and flower absolutes; hyacinth, tuberose, neroli bigarade, Chinese cinnamon, cinnamon leaves, anise, vertiver, ylang-ylang, Tolu balsam and clove; it is contained in fairly sizable amounts in gum benzoin, from which benzoic acid is extracted by sublimation.

BENZOIN Synonyms: Acetophenone, 2-hydroxy-2-phenyl-; Benzoin (8CI); Benzoylphenylcarbinol; Benzoyl phenylcarbinol; Bitter almond oil camphor; Bitter almond-oil camphor; Bitter-almond-oil camphor; Ethanone, 2-hydroxy-1,2-diphenyl- (9CI); 2-Hydroxy-1,2-diphenylethanone; a-Hydroxy-a-phenylacetophenone; 2-Hydroxy-2-phenylacetophenone; alphaHydroxybenzyl phenyl ketone; Ketone, alpha-hydroxybenzyl phenyl; Phenyl-a-hydroxybenzyl ketone; Phenylbenzoyl carbinol CAS No.: CoE No.:

119-53-9 162

FL No.: EINECS No.:

07.028 204-331-3

FEMA No.: JECFA No.:

2132 n/a

NAS No.:

2132

Description: A white crystalline compound with a vanilla, medicinal taste. Consumption: Annual: 716.67 lb Individual: 0.0006073 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 2.24 mg IOFI: Artificial Empirical Formula/MW: C14H12O2/212.22 Specifications: (Burdock, 1997) Appearance

Monoclinic prisms or needles

Melting point

132-137∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point

344∞C at 768 mmHg; 194∞C at 12 mmHg

Solubility

Acetone and boiling alcohol (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.00 11.53 8.37 1.97

Max. 5.67 14.50 9.60 2.97

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.87 3.89 3.95

Max. 5.82 5.82 5.99

Synthesis: It may be prepared by condensation of benzaldehyde with an alkali cyanide and used in organic synthesis. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Spicy, balsamic, resinous, fruity with an herbal nuance. Natural occurrence: Not reported found in nature.

BENZOIN RESIN Botanical name: Styrax benzoid Dryand., S. paralleloneurus Perkins, S. tonkinensis (Pierre), Craib ex Hartwick or other species of the section Anthostyrax of the genus Styrax Botanical family: Styracaceae Other names: Benjamin gum; Benzoin; Benzoin gum; Benzoin resin (Styrax Ispp.); Benzoin resinoid; Siam; Benzoin Siam; Gum benzoin; Resin Benjamin; Styrax benzoin; Sumatra benzoin Foreign names: Benjoin (Fr.), Benzoé (Ger.), Benjui (Sp.), Benzoino (It.) CAS No.: CoE No.:

9000-05-9 n/a

FL No.: EINECS No.:

n/a 232-523-7

FEMA No.: JECFA No.:

2133 n/a

NAS No.:

2133

Description: Trees of this species are about 15 m tall. Resin flows from the incision made in the bark. S. tonkinensis (Siam benzoin) grows extensively in Laos and Tonkin. S. benzoin Dryand. (Sumatra benzoin) grows in Sumatra and Malaya. Sumatra benzoin is produced commercially in two basic qualities: selected tears and almonds or amygdaloid forms. The size of the tear-shaped pieces allows a further classification into three or four types. The amount of granules (almonds) as compared to the mass allows a classification into three basic qualities. The resins are the parts used. Benzoin has a sweet, balsamic, pleasant odor and an aromatic, acrid, bittersweet taste. Derivatives: Tinctures of various percentages in 95% ethanol, fluid extract, and resinoids. The chemical differences between Siam and Sumatra varieties derive from the levels of cinnamic and benzoic acids and their corresponding esters; benzoic derivatives prevail in Siam benzoin, while cinnamic derivatives prevail in Sumatra benzoin. Siam benzoin is used in preference to Sumatra benzoin for food flavoring, but must be first de-acidified. Consumption: Annual: 600.00 lb Individual: 0.0005084 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545 – benzoin tincture); excipient (benzoin) (CDER, 1996); HOC (1992) JECFA: ADI: No ADI allocated (1977)

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Trade association guidelines: FEMA PADI: 22.633 mg IOFI: Natural Physical–chemical characteristics: Sumatra benzoin consists of a grayish-red mass intermixed with yellow pieces somewhat resembling almonds. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting

Usual 29.90 113.50 54.62 0.10

Max. 49.87 139.50 54.62 1.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 46.08 73.94 28.54 72.76

Max. 75.56 93.28 51.58 93.23

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Spicy, balsamic, resinous, fruity with an herbal nuance.

BENZOPHENONE Synonyms: Benzoyl benzene; diphenyl ketone; Benzene, benzoyl-; Benzophenone (8CI); Benzoylbenzene; Diphenyl ketonel; Diphenylmethanone; EPA Pesticide Chemical Code 000315; Ketone, diphenyl; Methanone, diphenyl- (9CI); -Oxodiphenylmethane; -Oxoditane; Phenyl ketone CAS No.: CoE No.:

119-61-9 166

FL No.: EINECS No.:

07.032 204-337-6

FEMA No.: JECFA No.:

2134 n/a

NAS No.:

2134

Description: Benzophenone has a delicate, persistent, rose-like odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515, 178.2010 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0. 33 mg IOFI: Nature Identical Empirical Formula/MW: C13H10O/182.21 Specifications: (Burdock, 1997) Appearance

White, crystalline

Boiling point

170∞C at 15 mmHg

Congealing point Melting point

>47.0∞C 48.5∞C

Refractive index 1.5893 at 45.2∞C 1:10 in 80% alcohol; insoluble in water; soluble in alcohol, ether and Solubility acetic acid Specific gravity 1.0496 at 95oC

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.57 1.06 0.93

Max. 3.16 3.27 2.45

Food Category Nonalcoholic beverages Soft candy

Usual 0.57 1.15

Max. 1.28 2.42

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Synthesis: By Friedel–Craft condensation of benzene with benzoyl chloride in the presence of aluminum chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis vinifera L., black tea, cherimoya (Annona cherimola), mountain papaya (Carica pubescens) and soursop (Annona muricata L.)

BENZOTHIAZOLE Synonyms: Benzosulfonazole; Benzothiazole (8CI)(9CI); 1-Thia-3-azaindene CAS No.: CoE No.:

95-16-9 n/a

FL No.: EINECS No.:

n/a 202-396-2

FEMA No.: JECFA No.:

3256 n/a

NAS No.:

3256

Description: Benzothiazole has a delicate, persistent, rose-like odor similar to that of quinoline. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.224 mg IOFI: Nature Identical Empirical Formula/MW: C7H5NS/135.19 Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Boiling point

223-225∞C (234∞C) 131∞C at 34 mmHg

Solubility

Melting point

2∞C

Specific gravity

1.6379 at 20∞C Soluble in alcohol, acetone and carbon disulfide; very slightly soluble in water 1.2460 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Gravies Hard candy

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50

Synthesis: By refluxing a mixture of zinc o-aminophenylsulfide and formic acid, followed by steam distillation of the alkalized reaction mixture; by heating formanilid or dimethylaniline with sulfur; by oxidation of 2-mercaptobenzothiazole or of the corresponding disulfide. Aroma threshold values: Detection: 80 to 450 ppb Taste threshold values: Taste characteristics at 3 ppm: Meaty, vegetative, brown, cooked, beefy and coffee-like.

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Natural occurrence: Reported found in apricot, cooked asparagus, mozzarella cheese, skim milk powder, roasted beef, beer, malt whiskey, coconut meat, fresh mango, cooked broccoli and kelp.

BENZYL ACETATE Synonyms: Acetic acid, benzyl ester (8CI); Acetic acid, phenylmethyl ester (9CI); a-Acetoxytoluene; Benzyl alcohol acetate ester; Benzyl ethanoate; Phenylmethyl acetate CAS No.: CoE No.:

140-11-4 204

FL No.: EINECS No.:

09.014 205-399-7

FEMA No.: JECFA No.:

2135 23

NAS No.:

2135

Description: Benzyl acetate has a characteristic flowery (jasmine) odor and a bitter, pungent taste. It is present as a main constituent in several oils and flower absolutes. Although benzyl acetate is present in some essential oils at levels up to 65%, most of the commercial product is of synthetic origin. Consumption: Annual: 12216.67 lb Individual: 0.01035 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 5 (group ADI for benzoic acid and its salts) (1996) Trade association guidelines: FEMA PADI: 3.377 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O2/150.18 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless liquid

Chlorinated compounds Refractive index

Assay

98.0% of C9H10O2

Solubility

Boiling point

214∞C

Specific gravity

Passes test 1.501-1.504 at 20∞C Soluble in alcohol (1 ml in 5 ml 60% alcohol), most fixed oils, propylene glycol; insoluble in glycerin and water 1.052-1.056 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.24 16.21 151.90 8.00

Max. 0.39 28.17 224.20 10.78

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.37 18.14 4.94 19.34

Max. 19.37 60.88 7.61 29.58

Synthesis: By interaction of benzyl chloride and sodium acetate; by acetylation of benzyl alcohol, or from benzaldehyde and acetic acid with zinc dust. Aroma threshold values: Detection: 2 to 270 ppb Taste threshold values: Taste characteristics at 40 ppm: Sweet and fruity. Natural occurrence: Present as a main constituent in several oils and flower absolutes: ylang-ylang, cananga, neroli, jasmine, hyacinth, gardenia, tuberose. It has been isolated from the essential oil of the flowers of Loiseleuria procumbens Desv. (azelea). Also reported found

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in apricot, cooked asparagus, mozzarella cheese, grilled beef, cooked pork, malt whiskey, fresh mango, malt, wort and clams.

BENZYL ACETOACETATE Synonyms: Benzyl acetyl acetate; Benzyl b-ketobutyrate; Benzyl 3-oxobutanoate; Acetoacetic acid, benzyl ester (8CI); Benzyl acetylacetate; Benzyl 3-oxobutanoate; Butanoic acid, 3-oxo-, phenylmethyl ester (9CI); Phenylmethyl 3-oxobutanoate CAS No.: CoE No.:

5396-89-4 244

FL No.: EINECS No.:

09.406 226-416-4

FEMA No.: JECFA No.:

2136 848

NAS No.:

2136

Description: Benzyl acetoaceate has a sweet, floral, fresh, balsamic, fruity odor similar to that of ethyl acetate. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.791 mg IOFI: n/a Empirical Formula/MW: C11H12O3/192.22 Specifications: (Burdock, 1997) Appearance

Oily liquid

Solubility

Melting point

Approx. 240∞C (162-164∞C at 16 mmHg)

Soluble in alkali solutions at room temperature

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 27.09 19.00 11.02

Max. 5.00 43.49 37.45 22.21

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.00 3.00 14.60

Max. 27.56 5.81 22.33

Synthesis: By heating ethyl acetoacetate and benzyl alcohol to 160∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in litchi (Litchi sinensis Sonn.).

BENZYL ALCOHOL Synonyms: a-Hydroxy toluene; Alcohol benzilico; Alcohol benzylique; Benzenemethanol (9CI); Benzal alcohol; Benzenecarbinol; Benzenemethanol; Benzyl alcohol (8CI); EPA Pesticide Chemical Code 009502; (Hydroxymethyl)benzene; Hydroxytoluene; a-Hydroxy-

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toluene; Methanol, phenyl-; Phenolcarbinol; Phenylcarbinol; Phenylcarbinolum; Phenylmethanol; Phenylmethyl alcohol; a-Toluenol

Phenyl

CAS No.: CoE No.:

NAS No.:

100-51-6 58

FL No.: EINECS No.:

02.010 202-859-9

FEMA No.: JECFA No.:

2137 25

143

carbinol; 2137

Description: Benzyl alcohol has a characteristic pleasant, fruity odor and a slightly pungent, sweet taste; the note tends to become similar to that of benzyl aldehyde on aging. Consumption: Annual: 236666.67 lb Individual: 0.2005 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545, 346.10); excipient (CDER, 1996) JECFA: Group ADI for benzoic acid and its salts: 0 to 5 (1996) Trade association guidelines: FEMA PADI: 41.873 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O/108.13 Specifications: (FCC, 1996) Aldehyde content

0.2%

Distillation range

Appearance

Colorless liquid

Refractive index

Assay

99% of C7H8O

Solubility

Boiling point Chlorinated compounds

206∞C Passes test

Specific gravity

Not less than 95% between 202.5 and 206.5∞C 1.539-1.541 at 20∞C Miscible in alcohol, chloroform, and ether, 1 ml in 30 ml water 1.042-1.047 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual Max. 28.58 95.24 236.10 401.80 176.10 1254.00 103.10 244.60 52.51 175.70

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 12.00 24.00 283.80 357.60 30.00 140.00 15.13 47.93 105.10 171.20

Synthesis: By saponification of the ester present in Tolu and Pery balsams; synthetically, it is obtained from benzyl chloride by the action of sodium or potassium carbonate. Aroma threshold values: Detection: 1.2 to 1000 ppb; also 10 to 1000 ppm. Taste threshold values: Taste characteristics at 50 ppm: Chemical, fruity with balsamic nuances. Natural occurrence: The free alcohol is often present in several essential oils and extracts of jasmine, tobacco, tea, neroli, copaiba, Acacia farnesiana Willd., Acacia cavenia Hook. and Arn., Robinia pseudacacia, ylang-ylang, Pandanus odoratissimus, Michelia champaca, Prunus laurocerasus, tuberose, orris, castoreum, violet leaves, clove buds and others. Also found in fresh apple, apricot, mandarin peel oil, high bush blueberry, raspberry, strawberry fruit, American cranberry and cooked asparagus.

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BENZYL BENZOATE Synonyms: Benzyl benzene carboxylate; Ascabin; Ascabiol; Benylate; Benzoic acid, benzyl ester (8CI); Benzoic acid, phenylmethyl ester (9CI); Benzyl alcohol benzoic ester; Benzylbenzenecarboxylate; Benzyl benzoate; Benzylets; Benzyl phenylformate; Colebenz; EPA Pesticide Chemical Code 009501; Phenylmethyl benzoate CAS No.: CoE No.:

120-51-4 262

FL No.: EINECS No.:

09.727 204-402-9

FEMA No.: JECFA No.:

2138 24

NAS No.:

2138

Description: Benzyl benzoate has a light, balsamic odor reminiscent of almond and a sharp, pungent taste. Consumption: Annual: 4666.67 lb Individual: 0.003954 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: Group ADI for benzyl acetate, benzyl alcohol, benzaldehyde, benzoic acid and the benzoate salts (1996) Trade association guidelines: FEMA PADI: 10.082 mg IOFI: Nature Identical Empirical Formula/MW: C14H12O2/212.24 Specifications: (FCC, 1996) Acid value Appearance

Not more than 1.0 Colorless, oily liquid

Refractive index Solidification point

Assay

99.0% of C14H12O2

Solubility

Boiling point Chlorinated compounds

323∞C Passes test

Specific gravity

1.568-1.570 at 20∞C Not lower than 18∞C Miscible in alcohol, chloroform, ether; insoluble in glycerin, water 1.116-1.120 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 29.67 45.84 6.48 22.74 31.48

Max. 98.91 99.41 6.48 69.67 72.60

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 3.10 1.30 11.38 39.98

Max. 20.00 49.61 2.55 33.04 89.73

Synthesis: By the dry esterification of sodium benzoate and benzoyl chloride in the presence of triethylamine or by reaction of sodium benzylate on benzaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Balsamic, fruity with powdery and berry nuances. Natural occurrence: Contained in Peru balsam and in the concrete and absolute of tuberose flowers, hyacinth, Narcissus jonquilla L., and Dianthus caryophillus L.; also in the oil of ylang-ylang and in Tolu balsam. Reported found in American cranberry, cinnamon bark, cassia leaf, corn oil and hog plum (Spondias mombins L.).

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BENZYL BUTYL ETHER Synonyms: Benzene, (butoxymethyl)CAS No.: CoE No.:

588-67-0 n/a

FL No.: EINECS No.:

03.010 209-626-0

FEMA No.: JECFA No.:

2139 n/a

NAS No.:

2139

Description: Benzyl butyl ether has a harsh floral odor and is used in fruit flavors. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 1.580 mg IOFI: Artificial Empirical Formula/MW: C11H16O/164.25 Specifications: (JECFA, 1992) Appearance

Colorless liquid

Solubility

Refractive index

1.485-1.489

Specific gravity

Very soluble in ethanol and fixed oils; insoluble in water 0.917-0.924

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.50 3.00 4.00

Max. 14.00 4.50 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 7.00

Max. 2.00 9.50

Synthesis: Obtained in mixture by heating benzyl alcohol and butyl alcohol in the presence of sulfuric acid or sodium bisulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mushrooms.

BENZYL BUTYRATE Synonyms: Benzyl butanoate; Benzyl butanoate; Benzyl n-butanoate; Benzyl n-butyrate; Butanoic acid, phenylmethyl ester (9CI); Butyric acid, benzyl ester (8CI); Phenylmethyl butanoate CAS No.: CoE No.:

103-37-7 277

FL No.: EINECS No.:

09.051 203-105-1

FEMA No.: JECFA No.:

2140 843

NAS No.:

2140

Description: Benzyl butyrate has a characteristic fruity-floral, plum-like odor and a sweet, pear-like taste. Consumption: Annual: 15216.67 lb Individual: 0.01289 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.880 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value Appearance

Not more than 1.0 Colorless liquid

Chlorinated compounds Refractive index

Assay

98.0% of C11H14O2

Solubility

Boiling point

239∞C

Specific gravity

Passes test 1.568-1.570 at 20∞C Soluble in alcohol (1 ml in 2 ml 80% alcohol), most fixed oils; insoluble in glycerin, propylene glycol, water 1.116–1.120 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Baked goods

Usual 5.00 206.30 7.82 13.95

Max. 10.00 206.30 14.82 22.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 4.34 3.95 9.82 10.30

Max. 8.49 7.54 19.82 33.33

Synthesis: By heating benzyl chloride and sodium butyrate in water or butyric acid and benzyl chloride under pressure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, aromatic, powdery vanillinlike. Natural occurrence: Reported found in papaya, black tea, Passiflora edulis juice, cherimoya (Annona cheremolia Mill.), Bourbon vanilla, mountain papaya and hog plum (Spondias mombins L.).

BENZYL CINNAMATE Synonyms: Benzyl b-phenylacrylate; Benzyl-3-phenylpropenoate; Benzyl alcohol, cinnamate; Benzyl alcohol, cinnamic ester; Benzylcinnamate; Benzyl gamma-phenylacrylate; Cinnamein; Cinnamic acid, benzyl ester (8CI); trans-Cinnamic acid benzyl ester; Phenylmethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, phenylmethyl ester (9CI); 3Phenyl-2-propenoic acid phenylmethyl ester CAS No.: CoE No.:

103-41-3 331

FL No.: EINECS No.:

09.738 203-109-3

FEMA No.: JECFA No.:

2142 670

NAS No.:

2142

Description: Benzyl cinnamate has a sweet, balsamic odor and a honey-like taste. Consumption: Annual: 1133.33 lb Individual: 0.0009604 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000)

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Trade association guidelines: FEMA PADI: 3.077 mg Empirical Formula/MW:

147

IOFI: Nature Identical

C16H14O2/238.29 Specifications: (FCC, 1996) Acid value Appearance

Not more than 1.0 White to pale-yellow solid

Assay

98.0% C16H14O2

Boiling point 195∞C at 5 mmHg Chlorinated compounds

Heavy metals Lead Solidification point Solubility

0.004% 10 mg/kg Between 33.0 and 35.0∞C Soluble in alcohol (1 g in 8 ml 90% alcohol), most fixed oils; insoluble in glycerin, propylene glycol

Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 17.75 1.09 4.53

Max. 2.00 28.62 1.09 6.46

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.40 1.91 10.70

Max. 14.34 2.92 13.56

Synthesis: By heating benzyl chloride and excess sodium cinnamate in water to 100 to 115∞C; by heating sodium cinnamate with an excess of benzyl chloride in the presence of diethylamine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Spicy, floral, fruity, balsamic. Natural occurrence: Reported found in Peru and Tolu balsam, in Sumatra and Penang benzoin, and as the main constituent of copaiba balsam.

BENZYL 2,3-DIMETHYLCROTONATE Synonyms: Benzyl 2,3-dimethyl-2-butenoate; Benzyl methyl tiglate CAS No.: CoE No.:

7492-69-5 n/a

FL No.: EINECS No.:

09.508 n/a

FEMA No.: JECFA No.:

2143 847

NAS No.:

2143

Description: Benzyl 2,3-dimethylcrotonate has a powerful, warm, herbaceous, fruity-spicy odor. Consumption: Annual: <1.00 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001).

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Trade association guidelines: FEMA PADI: 0.585 mg Empirical Formula/MW:

IOFI: Artificial

C13H16O2/204.27 Specifications: (JECFA, 2001) Acid value

1.0 (maximum)

Assay Refractive index

97% (minimum)

Solubility

1.510-1.517 Insoluble in water; soluble in organic solvents

Appearance

Colorless, oily liquid

Boiling point Solubility (in ethanol)

259∞C

Specific gravity

Miscible at room temperature 1.017-1.023

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.75 1.50 6.00

Max. 6.75 2.75 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.33 2.25

Max. 1.06 3.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL DISULFIDE Synonyms: Dibenzyl disulfide; Benzyl disulfide (8CI); a-(Benzyldithio)toluene; Dibenzyl disulphide; 1,4-Diphenyl-2,3-dithiabutane; Di(phenylmethyl)disulfide; Disulfide, dibenzyl; Disulfide, bis(phenylmethyl) (9CI) CAS No.: CoE No.:

150-60-7 n/a

FL No.: EINECS No.:

12.081 205-764-0

FEMA No.: JECFA No.:

3617 579

NAS No.:

3617

Description: Benzyl disulfide has a powerful, burnt-caramel odor; irritating when concentrated. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.371 mg IOFI: n/a Empirical Formula/MW: C14H14O2/246.40 Specifications: (JECFA, 1999) Appearance

Pale-yellowish leafy crystals or leaflets

Melting point 71-74∞C (Part 1 of 2)

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Specifications: (JECFA, 1999) (Continued) Boiling point >270∞C (with decomposition)

Soluble in hot alcohol and ether; insoluble or slightly soluble in water (Part 2 of 2)

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.25 1.25

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 1.25 1.25

Synthesis: From benzyl chloride and Na2S2; also from benzyl mercaptan via oxidation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL ETHYL ETHER Synonyms: Ethyl benzyl ether; Benzene, (ethoxymethyl)- (9CI); Benzyl ethyl oxide; Ether, benzyl ethyl (8CI); (Ethoxymethyl)benzene; Ethyl benzyl ether CAS No.: CoE No.:

539-30-0 n/a

FL No.: EINECS No.:

03.003 208-714-6

FEMA No.: JECFA No.:

2144 n/a

NAS No.:

2144

Description: Benzyl ethyl ether has a pleasant, fruity (pineapple) odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.262 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (Burdock, 1997) Appearance

Oily liquid

Solubility

Boiling point Refractive index

186∞C 1.4955 (1.7970) at 20∞C

Specific gravity

Insoluble in water; miscible with alcohol and ether 0.9490 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.25 2.00 5.00

Max. 9.60 3.00 8.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: From benzyl chloride and sodium ethylate in alcoholic solution. Aroma threshold values: n/a Taste threshold values: n/a

Usual 0.75 6.25

Max. 1.50 8.10

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Natural occurrence: Reported found in cocoa, American cranberry, litchi (Litchi sinensis Sonn.) and eucalyptus oil.

BENZYL FORMATE Synonyms: Formic acid benzyl este; Benzyl alcohol, formate; Benzyl methanoate; Formic acid, benzyl ester (8CI); Formic acid, phenylmethyl ester (9CI); Phenylmethyl formate CAS No.: CoE No.:

104-57-4 344

FL No.: EINECS No.:

09.077 203-214-4

FEMA No.: JECFA No.:

2145 841

NAS No.:

2145

Description: Benzyl formate has an intense, pleasant, floral-fruity odor and sweet taste reminiscent of apricot and pineapple. Consumption: Annual: 1816.67 lb Individual: 0.001539 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.282 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O2/136.15 Specifications: (Burdock, 1997) Acid value Appearance Assay Boiling point

Not more than 0.2 Colorless liquid 95.0% C8H8O2 202-203∞C

Flash point Refractive index Solubility Specific gravity

83∞C 1.5100-1.5120 at 20∞C 1 ml in 3-4 ml 95% alcohol 1.0930-1.0965 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.00 8.37 7.13 7.19 6.26

Max. 5.00 14.39 10.74 10.53 12.53

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 17.46 6.00 2.04 10.74

Max. 22.20 6.00 4.07 15.98

Synthesis: By heating a mixture of formic/acetic anhydride and benzyl alcohol to 50∞C; by passing a mixture of formic acid and excess benzyl alcohol over a catalyst (ThO2 or TiO2) at high temperature. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fresh cherry with a berry, strawberry fruity nuance. Natural occurrence: Reported found in the oil of Rosa rugosa, sour cherry, American cranberry, ligonberry, coffee, black tea, Agaricus mushroom, Ocimum basilicum, Bourbon vanilla and crowberry (Empetrum nigrum Coll.).

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3-BENZYL-4-HEPTANONE Synonyms: Benzyl dipropyl ketone; Morellone; 1-Benzyl dipropyl ketone; 4-Heptanone, 3-benzyl- (8CI); 4-Heptanone, 3-(phenylmethyl)- (9CI); 3-(Phenylmethyl)heptan-4-one; 3-(Phenylmethyl)-4-heptanone CAS No.: CoE No.:

7492-37-7 n/a

FL No.: EINECS No.:

07.070 231-317-4

FEMA No.: JECFA No.:

2146 830

NAS No.:

2146

Description: 3-Benzyl-4-heptanone has a fruity, berry, woody, raisin odor with an herbal and mint-plum nuance. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.027 mg IOFI: Artificial Empirical Formula/MW: C14H20O/204.31 Specifications: (JECFA, 2001) Appearance Boiling point Refractive index Solubility in ethanol

Colorless, oily liquid 158-160∞C (10 mm Hg)

Assay 99 (minimum) Identification test IR spectra Insoluble in water; soluble in Solubility organic solvents, oils

1.490-1.495 Miscible at room temperature

Specific gravity

0.931-0.937

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.50 6.00 10.00

Max. 15.00 8.10 16.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 12.50

Max. 2.25 17.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, waxy, slight floral. Natural occurrence: Not reported found in nature.

BENZYL HEXANOATE Synonyms: caproate CAS No.: CoE No.:

Hexanoic acid, phenylmethyl ester; Hexanoic acid, benzyl ester; Benzyl 6938-45-0 10521

FL No.: EINECS No.:

09.316 230-068-9

FEMA No.: JECFA No.:

4026 n/a

NAS No.:

n/a

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Description: Benzyl hexanoate has a sweet, mild-fruity, slightly green odor, reminiscent of apricot, but with a distinctly floral note. It is used in imitation pineapple and apricot flavors. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.14 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C13H1902/206.29

O

CH3

Specifications: Appearance

Colorless liquid

Acid value

0.2 (maximum)

Solubility

Insoluble in water, soluble in alcohol and oils

Reported uses (ppm): (FEMA, 2003) Food Category Beverages (nonalcoholic)

Usual 1.00

Max. 5.00

Food Category Milk products

Usual 1.00

Max. 5.00

Synthesis: Prepared by reaction of benzyl alcohol with hexanoic acid in the presence of catalyst, methansulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in passion fruit and juice (Passiflora sdulis L.)

BENZYL ISOBUTYRATE Synonyms: Benzyl 2-methyl propanoate; Benzyl 2-methyl propionate; Isobutyric acid, benzyl ester (8CI); Phenylmethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, phenylmethyl ester (9CI) CAS No.: CoE No.:

103-28-6 301

FL No.: EINECS No.:

09.426 203-095-9

FEMA No.: JECFA No.:

2141 844

NAS No.:

2141

Description: Benzyl isobutyrate has a fresh, floral, somewhat jasmine-like, fruity odor and sweet, strawberry-like taste. Consumption: Annual: 483.33 lb Individual: 0.0004096 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001).

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Trade association guidelines: FEMA PADI: 4.686 mg Empirical Formula/MW:

153

IOFI: Nature Identical

C11H14O2/178.23 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless liquid

Assay 97.0% of C11H14O2 Boiling point 229∞C

Refractive index 1.488-1.492 at 20∞C Soluble in alcohol (1 ml in 6 ml 70% alcohol), most fixed oils; slightly soluble in Solubility propylene glycol; insoluble in glycerin Specific gravity 1.000-1.005 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 24.71 11.86

Max. 10.00 39.54 14.31

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 14.16 4.51 12.36

Max. 20.45 6.20 15.00

Synthesis: May be prepared from benzyl alcohol and isobutyric acid, by the action of aluminum ethylate on a mixture of benzyl and butyric aldehydes. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity and sweet with ripe berry nuances. Natural occurrence: Reported found in mint, spearmint, beer, cherimoya (Annona cherimolia Mill.) and Passiflora edulis hybrid juice.

BENZYL ISOVALERATE Synonyms: Dibenzyl disulfide; Benzyl 3-methylbutanoate; Benzyl 3-methylbutyrate; Benzyl 3-methyl butyrate; Butanoic acid, 3-methyl-, phenylmethyl ester (9CI); Isopentanoic acid, phenylmethyl ester; Isopropyl acetic acid, benzyl ester; Isovaleric acid, benzyl ester (8CI); Phenylmethyl 3-methylbutanoate CAS No.: CoE No.:

103-38-8 453

FL No.: EINECS No.:

09.458 203-106-7

FEMA No.: JECFA No.:

2152 845

NAS No.:

2152

Description: Benzyl isovalerate has a powerful, fruity apple odor. Consumption: Annual: 500.00 lb Individual: 0.0004237 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.392 mg IOFI: n/a Empirical Formula/MW: C12H16O2/192.26

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Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless liquid

Assay Boiling point

98.0% of C12H16O2 246∞C

Refractive index 1.486-1.490 at 20∞C Soluble in alcohol (1 ml in 3 ml 80% alcohol, remains in solution on dilution), most fixed oils; Solubility slightly soluble in propylene glycol; insoluble in glycerin, water Specific gravity 0.983-0.989 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 5.37 3.16 11.36

Max. 3.00 9.41 5.57 19.75

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.75 1.60 1.43 5.82

Max. 3.75 1.60 3.17 10.19

Synthesis: May be prepared by esterification of isovaleric acid with benzyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity and balsamic with tropical and dried fruit nuances. Natural occurrence: Reported found in cherimoya (Anonna cherimoli Mill.), sapodilla fruit and lambs’ lettuce (Valerianella locusta).

BENZYL MERCAPTAN Synonyms: Benzyl hydrosulfide; Benzenemethanethiol (9CI); Benzylhydrosulfide; Benzylthiol; Methanethiol, phenyl-; Phenylmethanethiol; a-Mercaptotoluene; (Mercaptomethyl)benzene; Phenylmethyl mercaptan; Thiobenzyl alcohol; Toluene, a-mercapto-; a-Toluenethiol (8CI); Toluene-alpha-thiol; a-Toluolthiol; a-Tolyl mercaptan CAS No.: CoE No.:

100-53-8 n/a

FL No.: EINECS No.:

12.005 202-862-5

FEMA No.: JECFA No.:

2147 526

NAS No.:

2147

Description: Benzyl mercaptan has repulsive, garlic-like odor. It oxidizes in air to dibenzyl disulfide. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.072 mg IOFI: Nature Identical Empirical Formula/MW: C7H8S/124.19 Specifications: (JECFA, 1999) Appearance

Colorless or pale, straw-colored, mobile liquid

Refractive index

1.573-1.578 (Part 1 of 2)

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Specifications: (JECFA, 1999) (Continued) Assay

98% of C7H8S

Solubility

Boiling point

194-195∞C

Specific gravity

Soluble in alcohol (1 ml in 1 ml ethanol) and oils; insoluble in water 1.050-1.058 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.37 0.13

Max. 0.50 25.58 0.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.37

Max. 0.50 0.28 0.83

Synthesis: From benzyl chloride and potassium hydrosulfide. Aroma threshold values: Detection: 0.19 to 2.6 ppb. Taste threshold values: Taste characteristics at 15 ppm: Leek, horseradish, cabbage, green, tomato and coffee. Natural occurrence: Reported found in coffee.

BENZYL METHOXYETHYL ACETAL Synonyms: Acetaldehyde benzyl b-methoxyethyl acetal; 1-Benzoxy-1-(2-methoxyethoxy)ethane; 1-Benzyloxy-1-(b-methoxy)-ethoxyethane CAS No.: CoE No.:

7492-39-9 523

FL No.: EINECS No.:

06.019 n/a

FEMA No.: JECFA No.:

2148 n/a

NAS No.:

2148

Description: Benzyl methoxyethyl acetal has a mild, sweet, green, fruital odor. Consumption: Annual: <1.00 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.719 mg IOFI: n/a Empirical Formula/MW: C12H18O3/210.27 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.75 2.50 8.00

Max. 4.75 4.50 15.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.88 4.00

Max. 1.50 6.50

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BENZYL METHYL SULFIDE Synonyms: a-(Methylthio)toluene; Methylthiomethyl benzene; Benzene, ((methylthio) methyl)- (9CI); Methyl benzyl sulfide; ((Methylthio)methyl)benzene; a-(Methylthio)toluene; 1-Phenyl-2-thiapropane; Sulfide, benzyl methyl (8CI) CAS No.: CoE No.:

766-92-7 n/a

FL No.: EINECS No.:

12.077 212-174-7

FEMA No.: JECFA No.:

3597 460

NAS No.:

3597

Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.005 mg IOFI: n/a Empirical Formula/MW: C8H11S/138.23 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay

99% of C8H11S

Solubility

Boiling point

197∞C; 133∞C (4 mmHg); 87-88∞C (11 mmHg)

Specific gravity

1.563-1.573 Slightly soluble in water; soluble in fats 1.015-1.020

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.02 0.005 0.015

Max. 0.20 0.05 0.10

Food Category Processed vegetables Snack foods Soups

Usual 0.005 0.05 0.005

Max. 0.05 0.20 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked pork.

BENZYL PHENYLACETATE Synonyms: Benzyl a-toluate; Benzeneacetic acid, phenylmethyl ester; Phenylmethyl benzeneacetate CAS No.: CoE No.:

102-16-9 232

FL No.: EINECS No.:

09.705 203-008-4

FEMA No.: JECFA No.:

2149 849

NAS No.:

2149

Description: Benzyl phenylacetate has a sweet, floral (jasmine-rose) odor and a slight honey-like taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.135 mg IOFI: n/a Empirical Formula/MW: C15H14O2/226.28 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% of C15H14O2 317∞C

Specific gravity

1.553-1.558 at 20∞C Miscible in alcohol (1 ml in 3 ml 90% alcohol gives clear solution), chloroform, ether 1.095-1.099 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils

Usual 1.00 10.34 3.80 0.10

Max. 3.00 14.82 7.49 0.10

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.87 8.81 2.49 11.55

Max. 12.03 14.69 4.24 18.99

Synthesis: By direct esterification of benzyl alcohol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature; phenylacetic acid, on the other hand, has been reported in several essential oils.

BENZYL PROPIONATE Synonyms: Phenylmethyl propanoate; Propionic acid, benzyl ester (8CI); Propanoic acid, phenylmethyl ester (9CI) CAS No.: CoE No.:

122-63-4 413

FL No.: EINECS No.:

09.132 204-559-3

FEMA No.: JECFA No.:

2150 842

NAS No.:

2150

Description: Benzyl propionate has a sweet, fruity-floral odor and a peach-, apricot-like taste. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 4 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.441 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21

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Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless liquid

Assay Boiling point

98.0% of C10H12O2 222∞C

Refractive index 1.496-1.500 at 20∞C Soluble in alcohol (1 ml in 3 ml 70% alcohol remains clear to 10 ml), most Solubility fixed oils; slightly soluble in propylene glycol; insoluble in glycerin, water Specific gravity 1.028-1.032 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.55 18.29 7.60 5.72

Max. 4.36 27.06 7.60 7.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.55 1.12 3.94 19.94

Max. 15.58 9.70 6.02 26.68

Synthesis: By esterification of benzyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Fruity, sweet, green and powdery with a ripe berry nuance. Natural occurrence: Reported found in strawberry and melon.

BENZYL SALICYLATE Synonyms: Benzyl o-hydroxybenzoate; Benzoic acid, 2-hydroxy-, phenylmethyl ester (9CI); Benzyl o-hydroxybenzoate; Phenylmethyl 2-hydroxybenzoate; Salicylic acid, benzyl ester (8CI) CAS No.: CoE No.:

118-58-1 436

FL No.: EINECS No.:

09.752 204-262-9

FEMA No.: JECFA No.:

2151 904

NAS No.:

2151

Description: Benzyl salicilate has a faint, sweet, floral odor and a sweet, currant-like taste. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.8 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.842 mg IOFI: Nature Identical Empirical Formula/MW: C14H12O3/228.25 Specifications: (FCC, 1996) Acid value Appearance

Not more than 1.0 Almost colorless liquid

Refractive index Solidification point

1.573-1.582 at 20∞C Not lower than 23.5∞C (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

98% of C14H12O3

Solubility

Boiling point

300∞C

Specific gravity

Soluble in alcohol (1 ml in 5 ml 95% alcohol), most fixed oils; insoluble in glycerin, propylene glycol 1.176-1.180 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.34 3.00 8.75

Max. 16.02 4.12 17.51

Food Category Nonalcoholic beverages Soft candy

Usual 1.41 3.68

Max. 2.70 6.15

Synthesis: By esterification of salicylic acid with benzyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It has been reported in small amounts in carnation oil (Dianthus caryophyllus L.) and in larger amounts in the oil of Primula auricula. Also found in American cranberry, clove bud, peppermint oil and buckwheat.

BENZYL TIGLATE Synonyms: Benzyl trans-2-methyl 2-butenoate; Benzyl trans-2,3-dimethyl acrylate; Benzyl trans-2-methyl crotonate; Benzyl 2-methylcrotonate; trans-2-Butenoic acid, 2-methyl-, phenylmethyl ester; 2-Butenoic acid, 2-methyl-, phenylmethyl ester, (E)- (9CI) CAS No.: CoE No.:

5837-78-5 2185

FL No.: EINECS No.:

09.495 227-425-6

FEMA No.: JECFA No.:

3330 n/a

NAS No.:

3330

Description: Benzyl tiglate has an odor reminiscent of mushroom, with a rosy undertone. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.730 mg IOFI: n/a Empirical Formula/MW: C12H14O2/190.24 Specifications: Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol and oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 5.00

Max. 8.00

Food Category Condiments, relishes

Usual 5.00

Max. 8.00

Synthesis: By direct esterification of tiglic acid with benzyl alcohol under azeotropic conditions.

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Sweet, balsamic, spice-like with a nutty almond note. Natural occurrence: Reported found in clove bud and rose apple (Syz. jambos alston).

BERGAMOT Botanical name: Citrus bergamia Risso, C. aurantium L. Botanical family: Rutaceae Other names: Bergamot orange; Citrus bergamia (Risso & Poiteau) Foreign names: Bergamotier (Fr.), Bergamot (Ger.), Bergamota (Sp.), Bergamotto (It.) Description: The bergamot is a small, delicate tree similar to other citrus plants, such as orange and lemon. The plant flowers twice a year in the spring and the end of summer, and yields orange-like fruits, only smaller in size. The peel of the fresh, nearly ripe fruit is the source of bergamot oil; also used are the fruit, rind, leaf and twig. Although the bergamot plant is native to Asia, it is cultivated extensively in Calabria, Italy. A few experimental cultivations in the Mediterranean basin and on the Atlantic coast of equatorial Africa have attained only a limited success. Bergamot oil is a widely used material that imparts a citrus flavor to foods and beverages. Bergamot has a fragrant, sweet, fruit odor. Derivatives: Rind essential oil and rectified essential oil; leaf essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Fruit: Category 1; Rind: Category 3 (with limits on furocoumarins); Leaf essential oil: Category 2. FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Rind expressed (or cold pressed) oil (yields 0.5%): Terpenic hydrocarbons (limonene 33 to 42%; g-terpinene –10%; a-pinene 5 to 9%; b-pinene), terpinic alcohol (linolool 6 to 15%), terpenic ester (linalyl acetate 22 to 52%), furocoumarines (bergaptene 2000 to 4500 ppm; bergamottin) (CoE, 2000) Aroma threshold values: n/a Taste threshold values: n/a

Bergamot Oil Other names: Bergamot oil concentrated; Bergamot oil rectified; Oil of bergamot; Oils, bergamot CAS No.: CoE No.:

8007-75-8 137

FL No.: EINECS No.:

07.003 n/a

FEMA No.: JECFA No.:

2153 n/a

NAS No.:

2153

Description: A volatile oil obtained by expression, without the aid of heat from the fresh peel of the fruit of Citrus bergamia Risso & Poiteau. One of the constituents of bergamot, bergaptene, is a skin sensitizer and some bergamot oil is distilled to produce oils free from bergaptene and terpenes. The major use of bergamot oil is in “Earl Grey” type tea flavor, where it is normally the major component. Consumption: Annual: 1883.33 lb Individual: 0.001596 mg/kg/day Regulatory Status:

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CoE: Rind essential oil: Category 3 (with limits on furocoumarins). Level of use in ppm: Baked goods 92.97; frozen dairy 49.47; meat products 0.15; soft candy 95.19; gelatins, puddings 200; nonalcoholic beverages 68.56; alcoholic beverages 91.13; hard candy 1.96; chewing gum 5.57. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.121 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +8∞ and +24∞ Assay

Not less than 36.0% of esters, calculated as linalyl acetate (C12H20O2)

Heavy metals Not more than 0.004% (as Pb) Lead Not more than 10 mg/kg Refractive index Between 1.465 and 1.468 at 20∞C

Residue on evaporation

Not more than 6.0%

Solubility in alcohol

Passes test

Specific gravity

0.875-0.880

Ultraviolet absorbance Not less than 0.32

Physical–chemical characteristics: It is a clear, mobile, yellowish-green liquid with a fragrant, sweet fruity odor. It is miscible with alcohol and glacial acetic acid. It is soluble in most fixed oils, but is insoluble in glycerin and in propylene glycol. It may contain a suitable antioxidant. Bergamot essential oil yields a concentrated oil by distillation under reduced pressure. Also, terpeneless and sesquiterpeneless oils can be prepared from bergamot essential oil. A petitgrain bergamot is also manufactured by steam distillation of the leaves and twigs. Essential oil composition: Bergamot oil is a complex mixture of more than 300 compounds. The most prevalent compounds are linalyl acetate (30 to 60%), linalool (11 to 22%) and other alcohols.19 Furocoumarins include bergapten (approximately 0.4%), bergamottin, citropten and others. Rectified bergamot oil contains lower concentrations of terpenes and has no coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 89.00 79.56 2.94 45.12 173.50

Max. 91.13 92.97 5.57 49.47 200.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.59 0.15 58.57 88.69

Max. 1.96 0.15 68.56 95.19

Aroma threshold values: n/a Taste threshold values: n/a

19 Leung, A.Y.

(1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, John Wiley & Sons.

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BIPHENYL Synonyms: Phenylbenzene; Bibenzene; Biphenyl (8CI); Biphenyl (ACGIH, OSHA); 1,1'-Biphenyl (9CI); 1,1'-Biphenyl (8CI)(9CI); Biphenyl, photolyzed in nitrate solution; Diphenyl; Diphenyl (OSHA); 1,1'-Diphenyl; EPA Pesticide Chemical Code 017002; Lemonene; PHPH; Xenene CAS No.: CoE No.:

92-52-4 n/a

FL No.: EINECS No.:

01.013 202-163-5

FEMA No.: JECFA No.:

3129 n/a

NAS No.:

3129

Description: Biphenyl has a pungent odor, reminiscent of rose on dilution. Consumption: Annual: <1.00 lb Individual: 0.0007605 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.176 mg IOFI: Nature Identical Empirical Formula/MW: C12H10/154.21 Specifications: (Burdock, 1997) Appearance

White to slightly yellow crystals

Refractive index

254-225∞C; 227∞C (400 mmHg); Boiling point 217∞C (300 mmHg); 145∞C (22 mmHg); 70-78∞C (0.2 mmHg)

Solubility

Melting point 71∞C

Specific gravity

1.475 at 20∞C Insoluble in water; soluble in alcohol and ether; very soluble in benzene, methanol, carbon tetrachloride and carbon disulfide 0.8660 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.20 0.20 1.10

Max. 2.00 2.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.10 1.10

Max. 3.00 2.67

Synthesis: By thermal dehydrogenation of benzene. Aroma threshold values: Detection: 0.5 ppb Taste threshold values: n/a Natural occurrence: Reported found in coal tar, bilberry, carrots, peas, potato, bell pepper, rum, cocoa, tomato, coffee, roasted peanuts, olive (Olea europae), buckwheat and tamarind (Tamarindus indica L).

BIRCH, SWEET Botanical name: Betula lenta L., B. alba L., B. pendula Roth Botanical family: Betulaceae Other names: Cherry Birch; Silver Birch Foreign names: Bouleau (Fr.); Birke (Ger.); Betula (Sp.); Betulla (It.)

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Description: A tree reaching heights of 15 to 25 m, Betula alba L. grows throughout eastern Europe, Russia, northern China and Japan. B. lenta L. is widespread in North America, from Canada to Ohio. Silver birch (B. Pendula) is a beautiful tree in every season, with peeling white bark, spring catkins, delicate summer leaves turning yellow in autumn and a tracery of twigs in winter. The parts used are buds, leaves and bark (B. alba and B. lenta). Derivatives: Fluid extracts, dried extracts and essential oils Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Bud oil from B. alba contains, among other constituents, betulene, betulenene, p-betulenol, naphthalene and formic acid. Essential oil is obtained by distillation of birch tar; B. pendula Roth contains phenol, cresol, diemthylphenol, creosote, guaiacol, sesquiterpenes and other unsapanofiable products. The characteristic leathery and smoky odor is attributed to the latter. Phenolic derivatives can be eliminated by alkaline washing. Aroma threshold values: n/a Taste threshold values: n/a

Birch Sweet Oil Other names: Black birch oil; Birch sweet oil (Bentula lenta L.); Birch bark oil; Oils sweet birch; Sweet birch oil CAS No.: CoE No.:

68917-50-0 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2154 n/a

NAS No.:

2154

Description: The source of sweet birch oil of B. lenta is the bark (reddish-brown). Sweet birch oil has a characteristic wintergreen flavor. Consumption: Annual: 22333.33 lb Individual: 0.01892 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 143.650 mg IOFI: Natural Specifications: (Burdock, 1997) Ester content (calculated as methyl salicylate) Ester value Optical rotation

97-99%

Refractive index

1.5360-1.5376 at 20∞C

356-365 0∞

Specific gravity

1.180-1.189 at 15∞C

Physical–chemical characteristics: The essential oil of B. lenta L. obtained from bark is a pale-yellow liquid with a characteristic odor because of its methyl salicylate content. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 66.98 608.20

Max. 74.98 632.50

Food Category Hard candy Meat products

Usual Max. 2070.00 2070.00 0.10 0.10 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Chewing gum Frozen dairy Gelatins, puddings

Usual Max. 3899.00 3899.00 445.20 464.70 717.80 778.20

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 244.40 278.10 779.40 1066.00 3.00 5.00 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Birch Tar Oil Other names: Birch tar oil (Betula pendula Roth and related Betula spp.); Birch tar oil, empyreumatic; Birch tar oil rectified; Essential oil of birch wood; Oils, white birch oil, white birch; Oleum rusci; White birch oil CAS No.: CoE No.:

8001-88-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6013

Description: The essential oil is obtained from the B. alba and B. pendula Roth. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Heavy metals (as Pb) Solubility in alcohol

Passes test Passes test

Specific gravity

Between 0.886 and 0.950

Physical–chemical characteristics: The essential oil of B. alba L. is a viscous, yellow liquid with a balsamic odor. It is obtained from buds by steam distillation in 3.5 to 8% yields. The oil solidifies at low temperature because of its paraffin content. The essential oil of B. alba L. var. pubescens Ehrl., obtained from buds in 3.5% yields by steam distillation, has a specific gravity of 0.9779. The essential oil of B. alba I. obtained from bark is recovered in 0.4 to 0.5% yields. The essential oil obtained from leaves is recovered in 0.4 to 0.5% yields. Aroma threshold values: n/a Taste threshold values: n/a

BISABOLENE Synonyms: Limene (I) a-Bisabolene; 1-Methyl-4-(1,5-dimethyl-1,4-hexadienyl)-1-cyclohexene; (II) b-Bisabolene; 1-methyl-4-(5-methyl-1-methylene-4-hexenyl)-1-cyclohexene; (III) g-Bisabolene; 1-Methyl-4-(1,5-dimethyl-4-hexenylidene)-1-cyclohexene; Cyclohexene, 4-(1,5-dimethyl-4-hexenylidene)-1-methyl-(9CI); 6-Methyl-2-(4-methylcyclohex-3-enyl) hept-1,5- diene CAS No.: CoE No.:

495-62-5 n/a

FL No.: EINECS No.:

01.016 207-805-8

FEMA No.: JECFA No.:

Description: Bisabolene has a pleasant balsamic odor.

3331 n/a

NAS No.:

3331

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Consumption: Annual: 25.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines FEMA PADI: 0.805 mg Empirical Formula/MW:

165

Individual: 0.00002118 mg/kg/day

IOFI: Nature Identical

C15H24/204

Specifications: (Burdock, 1997) Appearance Colorless oil

Refractive index

Boiling point

148∞C (18 mmHg) (b-bisabolene)

Solubility

Optical rotation

-67∞ at 15∞C (b-bisabolene); for the g-form, widely different values characterize products obtained from different natural sources

1.4893 at 15∞C (b-bisabolene) Soluble in alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 3.00 2.00 2.00

Max. 3.00 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 3.00 3.00 5.00

Synthesis: Reported isolated from bisabol myrrh; also from nerolidol by dehydration (gform). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Citrus, woody, tropical, floral, fruity, astringent and green. Natural occurrence: Reported found in bisabol myrrh, bergamot oil and essential oils of Orthodon asaroniferum, O. methyliso-eugenoliferum, O. tenuicaule, Citrus medica var. acida (C. aurantifolia), Cinnomomum kanahirai; Citrus limonia form California; Illicium verum; French lavender (Lavendula vera). Also found in ginger and carrot.

BLACKBERRY Botanical name: Rubus fruticosus L. Botanical family: Rosaceae Other names: Blackberry bark, extract Foreign names: Mure (Fr.), Brombeere (Ger.), Zara (Sp.), Mora di rovo (It.) Description: Woody shrub, highly branched at the base; grows commonly in woods and hedgerows throughout Europe. Several species are known: R. tormentosus Borkh., R. ulmifolius Schott., R. glandulous Bell., etc. The plant has prickly-armed branches and berries that are green to red and shiny black when ripe. Blackberry has a refreshing, sweet flavor. The

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fluid extract and the tincture are used in pharmacy preparations. The concentrated juice is used for flavoring gelatins, chocolate and candy fillings. Derivatives: Fluid extract, tincture (20% in 20% alcohol) and concentrated (four- to fivefold) juice. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 150.140, 150.160, 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents include malic, succinic, oxalic, folic and ascorbic acids, sugar and volatile substances. Blackberries have a refreshing, sweet flavor. Aroma threshold values: n/a Taste threshold values: n/a

Blackberry Bark Extract CAS No.: CoE No.:

977047-53-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2155 n/a

NAS No.:

2155

Description: Armed shrubs: stems biennial; leaves mostly 5-foliate in the first year’s growth; fruits not separating from the juicy receptacle, blackish when ripe. More than 30 Rubus species are known, the most common being R. allegheniensis and R. savitus. Part used is the bark. Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.873 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 75.92 47.73 279.70 0.30

Max. 233.60 557.70 800.10 0.30

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 75.04 220.20 200.00 250.00 106.80 117.10

Aroma threshold values: n/a Taste threshold values: n/a

Blackberry Fruit Extract CAS No.: CoE No.:

87787-69-9 FL No.: n/a EINECS No.:

Description: See above, Blackberry. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Individual: 0.08888 mg/kg/day

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FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

167

IOFI: Natural

BOIS DE ROSE Botanical name: Aniba rosaeodora Ducke. (Ocotea caudate Mer.), A. rosaedora var. amazonica Ducke. (O. parviflora) Botanical family: Lauraceae Foreign names: Bois de rose (Fr.), Rosenholz (Ger.), Bois de rose (Sp.), Lengo di rosa (It.) Description: Evergreen, medium-sized tree growing wild in the forests of the Amazon basin (Brazil, Peru) and in French Guinea. Brazilian and Peruvian bois-de-rose oils are distilled from the same botanical variety (A. rosaeodora var. amazonica Ducke.). The oils exhibit only slightly different physical characteristics, but they have different odors particular to the growing site of the trees. Cayenne bois-de-rose oil, distilled from the variety A. rosaeodora Ducke., is considered the best quality of bios-de-rose essential oils. Cayenne bois-de-rose oil is produced in large scale as compared to the Brazilian and Peruvian counterparts. Plant part used is the wood. Bois de rose has a characteristic, sweet, somewhat woody, floral odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

Bois de Rose Oil Other names: Bois de rose oil (Aniba rosaeodora Ducke); Oils, bois de rose; Rosewood oil CAS No.: CoE No.:

8015-77-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2156 n/a

NAS No.:

2156

Description: Bois de Rose oil is steam distilled, occasionally water distilled, from the chipped wood of A. rosaeodora and possibly from other species of the genus Burseraceae, belonging to the Laurel family. The Brazilian and Cayenne oils exhibit a sweet, slightly woody, characteristic odor, whereas the Peruvian quality has a harsher, more camphoraceous top note. Consumption: Annual: 2033.33 lb Individual: 0.0017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.158 mg Specifications: (FCC, 1996) Angular rotation Between –4∞ and +6∞ Not less than 82.0% and not more than 92.0% of Assay total alcohols, calculated as linalool (C10H18O) Distillation Not less than 70% distills range between 195 and 205∞C Heavy metals Passes test (as Pb)

IOFI: Natural

Refractive index Between 1.462 and 1.470 at 20∞C Solubility in alcohol

Passes test

Specific gravity

Between 0.868 and 0.889

Physical–chemical characteristics: The oil, obtained by steam distillation of the chopped wood, is colorless to pale yellow. Essential oil composition: The oil is mainly used as a starting material for the isolation of natural linalool, of which the oil contains over 70%. The l-form is predominant in cayenne oil, whereas the d- and l-isomers are present in the Brazilian and Peruvian oils. Other constituents of cayenne oil include terpenes, dipentene, methyl heptenol, eugenol, nerol, d-a-terpineol, isovaleric aldehyde, furfural and methyl hepatenone. Other constituents of Brazilian oil include a-terpineol, p-methylacetophenone, cineol and a sesquiterpene fraction. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.00 9.47 25.49 2.79 9.77

Max. 4.19 24.94 25.49 7.82 11.61

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.35 4.43 0.69 9.42

Max. 2.70 8.87 1.96 24.63

Aroma threshold values: n/a Taste threshold values: n/a

BOLDO LEAVES Botanical name: Peumus boldus Mol. Botanical family: Monimiaceae Other names: Boldus; Boldea; Boldu; Boldoa Foreign names: Boldo (Fr.), Boldo (Ger.), Boldo (Sp.), Boldo (It.) CAS No.: CoE No.:

977052-75-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6350

Description: Boldo is a small wild tree or shrub that is widespread throughout Chile, Bolivia and Peru. It is also cultivated in Italy. It has slender branches, opposite, short, petioled, coarse leaves exhibiting a characteristic, pleasant odor reminiscent of Melissa and coriander. The plant flowers in winter and spring. Parts used are the leaves, which are harvested in autumn. Boldo has a spicy, hydrocarbon-like odor and an aromatic, burning taste. The essential oil is obtained by steam distillation of dried leaves, which yields approximately 1.8 to 2.6% oil. Boldo extract has been used as a flavor in alcoholic beverages. Boldo leaves have been used by South American natives against diseases of the liver and for the treatment of gallstones. Derivatives: The derivatives are fluid-extract and tincture (20% in 70% ethanol).

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Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Appearance Yellow liquid Acid value 11.8-2.4 Ester value 11.2-14.9 Optical rotation –1∞40' to 2∞ The characteristics shown above are for an oil of

169

Individual: 0.000001 mg/kg/day

IOFI: Natural

Refractive index Specific gravity Solubility

1.47916-1.47928 at 20∞C 0.9150-0.9567 1:5.5 to 9 in 70% ethanol

European origin.

Essential oil composition: The fluid extract contains boldine and other alkaloids, including sparteine (0.25 to 0.535% total), boldoglucin, and flavone derivatives; the last two components are also present in the essential oil. The alkaline fraction has been reported to contain at least 17 alkaloids.20 Dried boldo leaves contain a total alkaloid content of 0.25 to 0.5%. The leaves also contain approximately 2% volatile oil.21 Aroma threshold values: n/a Taste threshold values: n/a

BORNEOL Synonyms: 2-Bornanol; 2-Camphanol; Baros camphor; Bhimsaim camphor; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, endo-; 2-Bornanol, endo-; Borneo camphor; DL-Borneol; Bornyl alcohol; Camphane, 2-hydroxy-; Camphol; 2-Camphanol; Dryobalanops camphor; Endo-2-bornanol; Endo-borneol; Endo-2-camphanol; Endo-2-hydroxycamphane; Endo-2-hydroxy-1,7,7-trimethylnorbornane; Endo-1,7,7-trimethylbicyclo(2.2.1) heptan-2-ol; 2-Hydroxycamphane; Malayan camphor; Sumatra camphor; trans-Borneol; 1,7,7-Trimethyl-bicyclo(2.2.1)heptan-2-ol, endoCAS No.: CoE No.:

507-70-0 64

FL No.: EINECS No.:

n/a 208-080-0

FEMA No.: JECFA No.:

2157 n/a

NAS No.:

2157

Description: Borneol has a pungent, camphor-like odor and burning taste somewhat reminiscent of mint. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

20 Hughes et al. (1968). J. Pharm. Sci. 57, 1023. 21 Guidi. (1932). Boll. Soc. Ital. Biol. Sper. 7, 992.

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Trade association guidelines: FEMA PADI: 1.024 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H18O/154.24 Specifications: (FCC 1996, proposed 2000) Appearance

White to off-white crystals

Assay

97.0% of C10H18O

Melting point 202∞C Soluble in alcohol (1 g in 2 ml 95% ethanol); slightly soluble in propylene Solubility glycol; very slightly soluble in water; insoluble in vegetable oils

Boiling point 210∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.27 0.09 0.25 2.32

Max. 7.70 0.70 0.50 3.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.43 4.67 1.17 4.16

Max. 7.27 4.67 2.06 6.97

Synthesis: Racemic borneol is prepared synthetically by reduction of camphor or from pinene. Aroma threshold values: Detection: 140 ppb Taste threshold values: n/a Natural occurrence: Unlike isoborneol, free or esterified borneol has been identified in more than 250 distillates from plants, herbs, leaves or bark; Compositae, Ericaceae, Lauraceae, Labiatea, Rutaceae; natural borneol can be d or l rotatory but very seldom also racemic; most frequently encountered is the l-borneol characteristic of Compositae, Graminaceae and almost all Pinaceae; d-borneol characteristic of Cupressaceae, Zingiberaceae, lavender, lavandin and spike oils. Reported found in citrus peel oils (orange, lemon, lime), cinnamon leaf, cassia leaf, ginger, coriander seed, laurel, Ocimum basilicum, Thymus vulgaris L and Curcuma aeruginosa Roxb.

BORNYL ACETATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, endo- (9CI); Borneol, acetate (8CI); Bornyl acetate; Bornyl acetic ether; 2-Camphanol acetate; endo-2-Camphanyl ethanoate; Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate; 1,7,7-Trimethylbicyclo(2.2.1)heptan-2-ol acetate CAS No.: CoE No.:

76-49-3 207

FL No.: EINECS No.:

n/a 200-964-4

FEMA No.: JECFA No.:

2159 n/a

NAS No.:

2159

Description: Bornyl acetate has a fresh, strong, piney odor and a fresh, burning taste. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545)

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JECFA: n/a Trade association guidelines: FEMA PADI: 1.278 mg Empirical Formula/MW:

171

IOFI: Nature Identical

C12H20O2/169.29 Specifications: (FCC, 1996) Acid value Angular rotation

Not more than 1.0 Between -39.5∞ and -45.0∞ Colorless liquid, semicrystalline mass Appearance or white, crystalline solid Assay 98.0% of C12H20O2 Boiling point 226∞C

Refractive index 1.462-1.466 at 20∞C Solidification Not lower than 25∞C point Soluble in alcohol (1 ml in 3 ml 70% alcohol remains in solution to 10 ml), most Solubility fixed oils; slightly soluble in water; insoluble in glycerin and propylene glycol Specific gravity 0.981-0.985 at 25∞C

Reported uses (ppm): (FEMA, 1944) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 7.31 0.19 0.25 3.04

Max. 10.56 0.37 0.50 5.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.36 0.97 4.41

Max. 6.14 2.05 9.29

Synthesis: l-Bornyl acetate occurs naturally in many oils distilled from the leaves of plants of the family Pinaceae; d-bornyl acetate is found in the oils distilled from plants of the family Cupressaceae; bornyl acetate therefore may be isolated by distillation and crystallization from these; however, it is commonly prepared by direct acetylation of borneol; the first synthesis dates to 1889. Aroma threshold values: Detection: 75 ppb to 1.38 ppm Taste threshold values: Taste characteristics at 10 ppm: Camphoreous, woody, mentholic, berry and seedy with soapy, woody nuances. Natural occurrence: Reported found in the oils of Abies canadensis, A. concolor, Picea canadensis, P. rubens, P. orientalis, Pinus densiflora, Larix americana, Callitris drum-mondi, Abies alba, Pinus punulio, Abies sibirica L., and in coriander, thyme and valerian oil; it has been identified in the essence from flowers of Chrysanthemum sincuse Sabin, in the distillate of Teucrium chamaedris L., and in the fresh rhizomes of Valeriana officinalis L; d-bornyl acetate is found in the essential oils of Callitris glauca, C. robusta, C. gracilis, C. verrucosa and C. calcarata; the presence of acetate has been excluded from the essence of lavender and lavandin.

BORNYL BUTYRATE Synonyms: Bornyl butanoate; Butanoic acid, 1,7,7,-trimethylbicyclo[2.2.1]hept-2-yl ester, endo; Butyric acid, 2-bornyl ester CAS No.: CoE No.:

85551-27-5 FL No.: n/a EINECS No.:

n/a 287-591-0

FEMA No.: JECFA No.:

3907 n/a

NAS No.:

n/a

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.44110 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C14H24O2/224.34 Reported uses (ppm): Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 2.00 0.10 0.10 2.00

Max. 5.00 0.10 0.20 4.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.50 0.50 2.00

Max. 5.00 1.00 4.00

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

BORNYL FORMATE Synonyms: Bornyl methanoate; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, endo-; Endo-1,7,7-trimethyl-bicyclo(2.2.1)hept-2-yl formate CAS No.: CoE No.:

7492-41-3 349

FL No.: EINECS No.:

09.082 231-319-5

FEMA No.: JECFA No.:

2161 n/a

NAS No.:

2161

Description: Bornyl formate has an odor similar to that of bornyl acetate. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.151 mg IOFI: n/a Empirical Formula/MW: C11H18O2/182.66 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless, oily liquid 95% min 106–108∞C (21 mmHg)

Optical rotation Refractive index Specific gravity

At 20∞C: l, –48.6∞ d, +48.45∞ 1.4689 at 20∞C 1.010 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 4.30 0.10 4.60

Max. 7.17 0.20 8.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 2.03 4.67

Max. 16.00 3.12 8.83

Synthesis: The corresponding ester is prepared by heating to 50∞C a mixture of formic/acetic anhydride with d-bornyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil from roots of valerian and Thymus vulgaris L.

BORNYL ISOVALERATE Synonyms: Bornyl-3-methylbutanoate; Bornyval; 2-Bornyl 3-methylbutyrate; Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, endo- (9CI); Endo-bornyl isovalerate; Isovaleric acid, 2-bornyl ester (8CI); Isovaleric acid, 2-bornyl ester (7CI,8CI); Hysterol; endo-3-Methylbutanoic acid 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester; endo-1,7,7-Trimethylbicyclo(2.2.1)hept-2-yl 3-methylbutanoate CAS No.: CoE No.:

76-50-6 451

FL No.: EINECS No.:

09.456 200-966-5

FEMA No.: JECFA No.:

2165 n/a

NAS No.:

2165

Description: Bornyl isovalerate has an aromatic odor similar to valerian and borneol. Consumption: Annual: <1.00 lb Individual: 0.00000877 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.981 mg IOFI: Nature Identical Empirical Formula/MW: C15H26O2/238.37 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Colorless oil d, 151-152∞C at 26 mmHg; l, 255-260∞C at 760 mmHg d, +36.7∞

Refractive index

d, 1.4605 at 18∞C

Solubility

d, 1:4 in 80% alcohol

Specific gravity

d, 0.9486 at 18∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.19 3.12 9.45

Max. 6.78 5.17 17.32

Food Category Nonalcoholic beverages Soft candy

Usual 1.04 4.36

Max. 1.94 9.32

Synthesis: d-Bornyl isovalerate can be prepared by heating to 140∞C d-borneol and isovaleric acid.

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: l-Bornyl isovalerate has been reported in valerian and angelica root oil; d-bornyl isovalerate is not reported found in nature.

BORNYL VALERATE Synonyms: Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl; Pentanoate, endo-bornyl n-pentanoate; Endo-2-bornyl valerate; Endo-2-camphanyl valerate; Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl valerate 2464 CoE No.:

7549-41-9 471

FL No.: EINECS No.:

09.153 231-435-6

FEMA No.: JECFA No.:

2164 n/a

NAS No.:

2164

Description: Bornyl isovalerate has a fruity-herbaceous-camphoraceous odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.513 mg IOFI: n/a Empirical Formula/MW: C15H26O2/238.37 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

136∞C at 12 mmHg; 249∞C 1.4615 at 20∞C

Specific gravity

Insoluble in water; soluble in alcohol and oils 0.9574, 0.96

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 7.00 5.15 11.00

Max. 10.00 6.50 20.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BORONIA Botanical name: Borinia megastigma Nees. Botanical family: Rutaceae Foreign names: Boronia (Fr.), Boronia (Ger.), Boronia (Sp.), Boronia (It.).

Usual 1.55 6.00

Max. 3.00 11.75

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Description: Boronia is a shrub up to 2 m high growing preferentially along the coasts and in marshy areas in western and southwestern Australia. It has small leaves, which are also aromatic, and small cup-shaped flowers. The flowers are about 80 to 100 mm in diameter. Usually the exterior of the petals is dark chocolate-brown while the interior is bright yellow. Flowers are used as a foodstuff. The plant flowers between August and October. Boronia has a rich, fresh, fruital or slightly spicy odor. Derivatives: Boronia concrete and absolute. Concrete: The concrete, prepared by extraction of flowers using petroleum ether, has a butter-like consistency and green color. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Flowers: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Beverages 5 g/l; foods 10 g/kg FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Main constituents include ethanol (<59%) and ethyl formate, in addition to glycerides, phytosterols and b-ionone. Boronia concrete: Terpenic ketone (b-ionone, 11.9 to 22.5%); esters (dodecyl acetate 5.6 to 11.1%, methyl jasmonate 3.4 to 7.2%); hydrocarbons ((z) heptadec-8-ene 19.7 to 31.2%, a-pinene 2.3 to 11.0%, b-pinene 1.5 to 15.0%; limonene 1.0 to 2.7%); linalool 0.9 to 1.7%; “sesquicineole” traces 19.3%.22 Aroma threshold values: n/a Taste threshold values: n/a

Boronia Absolute Other names: Boronia absolute; Oils boronia CAS No.: CoE No.:

8053-33-6 91

FL No.: EINECS No.:

05.003 n/a

FEMA No.: JECFA No.:

2167 n/a

NAS No.:

2167

Description: See above, Boronia. The absolute, prepared by alcoholic extraction of concrete, contains the same constituents as the concrete and exhibits a fresh, green, fruital, spicy odor reminiscent of cinnamon and tobacco. Consumption: Annual: 20.00 lb Individual: 0.000016 mg/kg/day Regulatory Status: CoE: Absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Baked goods 11.62; frozen dairy 7.12; condiments, relishes 0.12; soft candy 9.39; gelatins, puddings 8.60; nonalcoholic beverages 1.76; alcoholic beverages 7.18. FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.602 mg IOFI: Natural Essential oil composition: Qualitatively, absolute contains Hydrocarbons (a-pinene, bpinene, camphene, myrcene, limonene, ocimene, methyl naphthalene, pentadecane, heptadecane); alcohols (linalool, dodecanol); ketones (b-ionone, a-ionone, dihydro-b-ionone, men-

22 (1983)

Perfumer and Flavorist 8, 3.

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thone, 5,6-epoxyionone); esters (dodecyl acetate, tetradecyl acetate, methyl decanoate, ethyl decanoate). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 4.85 8.38 0.12 3.19

Max. 7.18 11.62 0.12 7.12

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.23 0.87 6.02

Max. 8.60 1.76 9.39

Aroma threshold values: n/a Taste threshold values: n/a

BROMINATED VEGETABLE OILS (FEMA #2168) Note: This compound has been removed from FEMA GRAS list #4, 1970.

BRYONIA ROOT Botanical name: Bryonia alba L. or B. dioica Jacq. Botanical family: Cucurbitaceae Foreign names: Bryone dioique (Fr.), Rotbeerige Saurübe (Ger.), Brionia (Sp.), Brionia (It.) CAS No.: CoE No.:

977000-49-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6016

Description: Bryonia is a beautiful, climbing, perennial herb growing chiefly in woods, thickets and fields in central and southern Europe, western Asia, the Far East and North Africa. The plant has glabrous stems, fleshy, long, tuber-like roots (yellowish-white externally, white internally), alternate palmatifid leaves and dioecious white flowers (May through September). The organoleptic characteristics of bryonia are tonic and aromatic. It is used medicinally as a remedy for cough and congestion. Bryonia is one of the polychrest remedies of the homeopathic materia medica. Derivatives: Fluid extract, tincture (20% in 60% alcohol), dried water-alcohol extracts, soft water alcohol extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The fluid extract contains resin, phytosterine, bryonol, enzymes, terpenes, fatty acids, protein substances and glucosides. Aroma threshold values: n/a Taste threshold values: n/a

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BUCHU Botanical name: Barosma betulina Bartl. & Wendl, B. crenulata (L.) Hooker, B. seratifolia Willd. Botanical family: Rutaceae Other names: Booko; Buku; Diosma; Bucku, Bucco Foreign names: Bucco (Fr.), Bukko (Ger.), Buchú (Sp.), Bucco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Buchu is a small shrub with opposite leaves, white, five-petaled flowers and penta-follicled fruits. The plant is native to South Africa (Cape of Good Hope). The buchus grow up to 1.5 m tall as a bushy, drought-resistant plant. The leaves are described as yellowish- green to brown, glossy and leathery, revealing oil-glandular dots on the underside. Harvesting of the leaves occurs in summer (March and April). Buchu leaves contain from 1.5 to 3.5% volatile oil. Buchus has a strong, sweet odor and a fresh, bitter flavor. Buchu leaves and extracts are recognized in herbal medicine as diuretics and weak antiseptics. Buchu is a popular ingredient in over-the-counter herbal diuretic preparations. Derivatives: Fluid extract, tincture (20% in 20% alcohol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Over 100 components exist in the oil, including diiosphenol (the main component in distilled oil, also called buchu camphor, barosma camphor or 1-pulegone), limonene, methone, pulegone terpinen-4-ol and p-menthan-3-on-8-thiol (responsible for the aroma of the plant).23 Aroma threshold values: n/a Taste threshold values: n/a

Buchu Leaves Extract CAS No.: CoE No.:

977009-87-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6301

Description: See above, Buchu. Consumption: Annual: 650.00 lb Individual: 0.0005 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: Minty, cooling, fruity, woody, peppermint with a fruity, berry nuance. 23 The

Review of Natural Products (ISSN 1089-5302), 1998.

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Buchu Leaves Oil Other names: Buchuleaf oil; Buchu leaf oil; Buchu oil; Buchu leaves oil (Barosma spp.); Buchu oil; Oil of buchu leaves; Oils, buchu CAS No.: CoE No.:

68650-46-4 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2169 n/a

NAS No.:

2169

Description: The oil, steam-distilled from the dried leaves, has a sweet odor with a fresh, bitter taste. Distillation of the imported buchu leaves is carried out in Europe (mainly Holland) and the U.S. (seldom on the growing site). Consumption: Annual: 350.00 lb Individual: 0.00029 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.582 mg IOFI: Natural Specifications: Optical rotation

–15∞ to –48∞

Specific gravity

0.918-0.960

Physical–chemical characteristics: The oil is a dark-brown liquid. Essential oil composition: The main constituents include disphenol (barsoma camphor), diosmin (a flavonic glucoside) and hesperidine. Also see above, Buchu. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 7.72 6.23 0.19 5.00 5.03

Max. 10.97 13.38 0.19 7.00 11.44

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.02 25.12 1.09 5.58

Max. 15.40 25.12 3.37 11.01

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Green, minty, buchu-like with sulfuraceous, mango tropical and berry notes.

BUCKBEAN LEAVES Botanical name: Menyanthes trifoliate L. Botanical family: Gentianaceae Other names: Marsh trefoil; Bogbean Foreign names: Menyanthe, Trefle d’eau (Fr.), Fieberklee (Ger.), Trebol fibrino (Sp.), Trifoglio fibrino (It.) CAS No.: CoE No.:

977038-51-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6017

Description: Buckbean is a perennial herb commonly found in bogs or shallow waters in Europe, Asia and North America. The plant is approximately 50 cm high with creeping black rhizomes, leaf stalks tipped by three thick leaflets and a raceme of short-lived bearded and fringed, early summer, whitish flowers with five petals. Leaves are harvested during the flowering season (May to June). Buckbean has a bitter tonic taste and an aromatic odor. “Bean” is

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probably an affix from the resemblance of the foliage to that of the beans grown in cottage gardens. Derivatives: Fluid extract, tincture (20% in 20% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The main constituents of the derivatives include rutin, loganin and gentianin. Aroma threshold values: n/a Taste threshold values: n/a

Buckbean Leaves Extract CAS No.: CoE No.:

977038-52-0 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Buckbean. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6018

Individual: n/a

IOFI: Natural

BURDOCK Botanical name: Arctium lappa L. (A. majus Bernh, great burdock; A. minus Bernh, lesser burdock) Botanical family: Asteraceae Other names: Great burdock; Lesser burdock; Edible burdock; Great bur; Lappa; Bardana; Beggar's buttons; Clotbur; Fox's clote Description: Burdock is a perennial or biennial herb that is native to Europe and northern Asia. It grows freely in waste places and hedgerows. The plant grows up to 3 m (9 ft), with large, ovate, wavy leaves and round heads of purple flowers. When mature, the leaves are alternate, triangular in outline, petiolate and dark green. The plant varies considerably in appearance, and various species and subspecies have been described in the literature according to the size of the flower heads and the whole plant, the abundance of the whitish cottonlike substance that is sometimes found on the involucres, or the absence of it, the length of flower stalks, etc. The whole plant is a dull pale-green, with stem branched, rising from a biennial root. The dried root from plants of the first year's growth as well as the leaves and fruits (commonly, though erroneously, called seeds) are the parts used. Burdock root is con-

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sumed as a food in parts of Asia, including China and Japan. In Japan, production of burdock is estimated at 180,000 tons/year. Derivatives: From seeds, both a tincture and a fluid extract are prepared. From roots and seeds decoction is prepared. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The roots contain inulin (up to 50%), tannins, volatile acids, polyphenolic acids, non-hydroxy acids, polyacetylenes and g-guanidino-n-butyric acid. The plant is also reported to contain lignans, including arctigenin, its glycoside arctin and matairesinol; polyacetylenes, in the root, mainly tridecadienetetraynes and tridecatrienetriynes, with the sulfurcontaining arctic acid; amino acids, such as a-guanidino-n-butyric acid; inulin in the roots; and miscellaneous organic acids, fatty acids and phenolic acids, including acetic, butyric, isovaleric, lauric, myristic, caffeic and chlorogenicacids. A xyloglucan polysaccharide predominantly containing repeating-oligosaccharide units of hepta-(Glc:Xyl = 4:3), nona(Glc:Xyl:Gal:Fuc = 4:3:1:1) and deca- (Glc:Xyl:Gal:Fuc = 4:3:2:1) saccharides in an approximate molar ratio of 14:12:5, which are the typical structural units of dicot xyloglucanswas, was isolated from the extract of A. lappa L1. Six compounds were isolated from the seeds of A. lappa L.24 One of them is a new lignan named neoarctin B; the other five compounds were identified as daucosterol, arctigenin, arctiin, matairesinol and lappaol F.25 Reported uses (ppm): n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a

1,2-BUTANEDITHIOL Synonyms: 1,2-Dimercaptobutane; Butane-1,2-dithiol; 1,2-Dithiolbutane CAS No.: CoE No.:

16128-68-0 FL No.: n/a EINECS No.:

12.072 240-290-8

FEMA No.: JECFA No.:

3528 537

NAS No.:

3528

Description: 1,2-Butanedithiol has a sulfur, roast meat odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.052 mg IOFI: Artificial Empirical Formula/MW: C4H10S/122.24

24 Kato and Watanabe. (1993). Biosci. Biotechnol. Biochem. 25 Wang and Yang. (1993). Yao. Xue. Xue. Bao. 28(12), 911.

57(9), 1591.

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Specifications: (JECFA, 1999) Appearance Assay Boiling point

Liquid 98% of C4H10S 77∞C (28 mmHg)

Refractive index Solubility Specific gravity

1.521-1.531 Insoluble in water; miscible in fats 1.039

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. Notes: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

1,3-BUTANEDITHIOL Synonyms: 1,3-Dimercaptobutane; Butane-1,3-dithiol CAS No.: CoE No.:

24330-52-7 FL No.: n/a EINECS No.:

12.073 246-172-2

FEMA No.: JECFA No.:

3529 538

NAS No.:

3529

Description: 1,3-Butanedithiol has a meaty, garlic, sulfurous, garlic/onion, spicy odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.052 mg IOFI: Artificial Empirical Formula/MW: C2H10S2/12.24 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Liquid 99% of C2H10S2 91-93∞C

Refractive index Solubility Specific gravity

1.526-1.536 Insoluble in water; miscible in fat 1.052

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. Notes: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

Max. 0.20 0.20 0.20

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2,3-BUTANEDITHIOL Synonyms: 2,3-Dimercaptobutane; 2,3-Butanedithiol (8CI)(9CI); Butane-2,3-dithiol CAS No.: CoE No.:

4532-64-3 725

FL No.: EINECS No.:

12.022 224-870-8

FEMA No.: JECFA No.:

Consumption: Annual: 3.33 lb Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW:

3477 n/a

NAS No.:

3477

Individual: 0.00000282 mg/kg/day

IOFI: Artificial

C4H10S2/122.24 Specifications: (JECFA, 1999) Assay Boiling point Refractive index

99% of C4H10S2 69-70∞C (28 mmHg) 1.517-1.527

Solubility Insoluble in water; miscible in fat Specific gravity 0.997 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. Notes: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

1-BUTANETHIOL Synonyms: n-Butanethiol; n-Butyl mercaptan; Bear skunk; Butanethiol (OSHA); Butane-1-thiol; Butyl mercaptan; Butyl mercaptan (DOT,OSHA); 1-Butyl mercaptan; nButyl mercaptan (ACGIH); n-Butyl thioalcohol; EPA Pesticide Chemical Code 125001; Normal butyl thioalcohol; Thiobutyl alcohol; Thiols CAS No.: CoE No.:

109-79-5 526

FL No.: EINECS No.:

12.010 203-705-3

FEMA No.: JECFA No.:

3478 n/a

NAS No.:

3478

Description: 1-Butanethiol has an unpleasant (skunk) odor. Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.001 mg Empirical Formula/MW: C4H10S/88.17 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% of C4H10S

Solubility

Boiling point

97-98.4∞C

Specific gravity

183

IOFI: Nature Identical

1.444-1.452 0.6 g in 100 ml water; 1 ml in 1 ml 95% alcohol; slightly soluble in oils 0.842-0.847

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 0.01 0.007 0.01

Max. 0.02 0.15 0.02

Food Category Reconstituted vegetables Seasonings, flavorings Soups

Usual 0.01 0.01 0.01

Max. 0.35 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, cheddar cheese, raw chicken, cooked potatoes, beer and boiled eggs.

2-BUTANONE Synonyms: Ethyl, methyl ketone; Methyl ethyl ketone; Acetone, methyl-; 2-Butanone; 2-Butanone (OSHA); 3-Butanone; Caswell No. 569; EPA Pesticide Chemical Code 044103; Ketone, ethyl methyl; Ketones; Meetco; MEK; MEK (OSHA); Methyl acetone; Methylethyl ketone; Methyl ethyl ketone; Methyl ethyl ketone (ACGIH, DOT, OSHA) CAS No.: CoE No.:

78-93-3 753

FL No.: EINECS No.:

07.053 201-159-0

FEMA No.: JECFA No.:

2170 278

NAS No.:

2170

Description: 2-Butanone is a liquid with a sweet apricot-like odor. Consumption: Annual: 700.00 lb Individual: 0.0005932 mg/kg/day Regulatory Status: CoE: Approved. Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 2.622 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O/72.10 Specifications: (FCC, 1996) Acid value

Not more than 2.0

Appearance

Colorless, mobile liquid

Assay Boiling point

99.5% of C4H8O 78.6-80∞C

Distillation range Within 1.5∞ of boiling point Miscible in alcohol, ether, most Solubility fixed oils, 1 ml in 4 ml water Specific gravity 0.801-0.803 at 25∞C Water 0.2%

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Fats, oils

Usual 10.00 6.48 25.60 0.63 0.50

Max. 20.00 12.70 26.50 0.63 1.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.90 22.93 3.82 6.92

Max. 19.82 28.76 7.14 13.78

Synthesis: By catalytic dehydrogenation of secondary butyl alcohol; by dehydration of butane-2,3-diol by refluxing with 25% aqueous H2SO4. Industrially, it is also prepared by controlled oxidation of butane, by dry distillation of calcium acetate and calcium propionate, or by refluxing methyl acetoacetate and diluted H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Chemical-like and slightly fruity green. Natural occurrence: Reported found as an impurity among products from the dry distillation of wood and in the oil (extracted with ether) of black tea; it is also present in coffee, cheese, bread, some citrus oils and some other natural products (grape, raspberry).

BUTAN-3-ONE-2-YL BUTANOATE Synonyms: Acetoyl butyrate; 1-Methyl-2-oxopropyl butyrate CAS No.: CoE No.:

84642-61-5 FL No.: n/a EINECS No.:

09.264 283-438-7

FEMA No.: JECFA No.:

3332 407

NAS No.:

3332

Description: It has a fruity, cheese, sweet, red berry-like odor. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 2.633 mg IOFI: Artificial Empirical Formula/MW: C8H14O3/12.158.19 Empirical Formula/MW: (FCC, 1996) Appearance

White to slightly yellow liquid

Assay 98.0% of C8H14O3 Refractive index 1.408-1.429 at 20∞C

Soluble in alcohol, propylene glycol, most fixed oils; insoluble in water Specific gravity 0.972-0.992 at 25∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 15.00 5.00

Max. 25.00 75.00 25.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.00 1.00 10.00

Max. 30.00 5.00 50.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, naranjilla fruit (Solanum quitense Lam.) and pawpaw (Asemina triloba Dunal.).

(E)-2-BUTENOIC ACID Synonyms: trans-2-Butenoic acid; trans-Crotonic acid; beta-Methylacrilic acid; alpha-Crotonic acid CAS No.: CoE No.:

107-93-7 n/a

FL No.: EINECS No.:

n/a 203-533-9

FEMA No.: JECFA No.:

3908 n/a

NAS No.:

n/a

Description: 2-Butenoic acid is a crystalline compound with a pungent odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.1565 mg IOFI: n/a Empirical Formula/MW: C4H6O2/86.09 CH3-CH=CH-COOH Specifications: Appearance Assay Boiling point

White to yellow crystals 99+% 180-181∞C

Flash point Melting point Solubility

190∞F 72-74∞C 1 g in 100 ml water at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Fats, oils Frozen dairy

Usual 5.00 0.20 5.00

Max. 7.00 0.50 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 2.00 5.00

Max. 7.00 5.00 7.00

Synthesis: (E)-2-Butenoic acid may be formed by oxidation of crotonaldehyde, 2-butenal. If (Z)-butenoic acid is heated at 180oC, it is converted to (E)-2-butenoid acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

1-BUTEN-1-YL METHYL SULFIDE Synonyms: 1-Butene, 1-(methylthio)-; 1-Butenyl methyl sulfide CAS No.: CoE No.:

32951-19-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: 1-Buten-1-yl methyl sulfide has an unpleasant odor. Consumption: Annual: n/a Regulatory Status:

3820 457

NAS No.:

n/a

Individual: n/a

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.06274 mg Empirical Formula/MW: C5H10S/102.21 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Pale-yellow liquid 98% of C5H10S 123∞C

Refractive index Solubility Specific gravity

IOFI: n/a

1.393-1.413 Soluble in alcohol 0.943-0.948

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 5.00

Max. 4.00 2.00 5.00

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in peanut (roasted).

BUTTER ACIDS Synonyms: Naturally occurring fatty acids in butter; Butter acids; Fatty acids, butter CAS No.: CoE No.:

85536-25-0 FL No.: n/a EINECS No.:

n/a 287-506-7

FEMA No.: JECFA No.:

2171 n/a

NAS No.:

2171

Description: Butter acids have typical odor and flavor of fatty acids. Consumption: Annual: 200333.33 lb Individual: 0.1697 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 56.178 mg IOFI: n/a Empirical Formula/MW: n/a Specifications: (Burdock, 1997) Appearance Waxy solid Oleic/palmitic acids, 50-70%; stearic/ myristic acids, about 20%; butyric acid, 3Assay 4%; linoleic, lauric, palmitic, caproic, capric and caprylic acids, <1.0% each

Melting point

Low melting, variable

Solubility

Poorly soluble in alcohol; soluble in oils

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 244.10 618.40 86.99 0.11

Max. 698.00 725.50 115.50 0.11

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual Max. 0.30 0.80 5.00 10.00 1.82 2.85 809.50 1714.00

Synthesis: Isolated from butter; mixtures of the acids from other sources. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fatty, creamy and waxy with a deep, dairy and milky mouth-feel. Natural occurrence: Reported found in butter.

BUTTER ESTERS Synonyms: Ethyl ester of the mixed acids in butter CAS No.: CoE No.:

977019-26-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2172 n/a

NAS No.:

2172

Description: Butter esters have a fatty, oily, waxy odor and flavor. Consumption: Annual: 331118.33 lb Individual: 0.2806 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.942 mg IOFI: n/a Empirical Formula/MW: n/a Specifications: (Burdock, 1997) Appearance Assay

Waxy solid Oleic/palmitic acids, 50-70%; stearic/ myristic acids, about 20%; butyric acid, 3-4%; linoleic, lauric, palmitic, caproic, capric and caprylic acids, <1.0% each

Boiling point

Low melting, variable

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy Gelatins, puddings Hard candy

Usual 115.60 0.80 573.40 5.34 1.56

Max. 176.40 5.00 796.50 6.48 13.99

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Synthesis: By esterification of the mixed butter acids with ethanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual Max. 0.30 0.80 50.00 100.00 0.38 0.54 218.00 256.60

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BUTTER STARTER DISTILLATE Synonyms: Flavor compounds distilled from cultured reconstituted skim milk. CAS No.: CoE No.:

977019-27-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2173 n/a

NAS No.:

2173

Description: Butter starter distillate is a steam distillate of the culture of any or all of the following species of bacteria grown on a medium consisting of skim milk usually fortified with about 0.1% citric acid: Streptococcus lactis, S. cremoris, S. lactis subsp. diactylactis, Leuconostoc citrovorum and L. dextranicum. The ingredients contain more than 98% water, and the remainder is a mixture of a butter-like flavor compound. Diacetyl is the major flavor component, consisting of as much as 80 to 90% of the mixture of organic flavor compounds. Besides diacetyl, starter distillate contains minor amounts of acetaldehyde, ethyl formate, ethyl acetate, acetone, ethyl alcohol, 2-butanone, acetic acid and acetoin. Consumption: Annual: 1428333.33 lb Individual: 1.2104 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1848 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 76.222 mg IOFI: n/a Empirical Formula/MW: n/a Specifications: (FCC, 1996) Aerobic plate count Appearance

Not more than 10 per ml Clear, yellowish liquid Not less than 90.0% and not more than 110.0% of the Assay labeled amount of diacetyl Coliform Not more than 10 per ml Heavy metals (as Pb) Not more than 20 mg/kg

Lead Ph

Not more than 5 mg/kg Between 2.8 and 3.8

Listeria monocytogenes

Negative in 25 ml

Salmonella Yeasts and molds

Negative in 25 ml Not more than 10 per ml

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy

Usual Max. 302.50 693.90 28.50 28.50 1118.00 1159.00 445.80 590.50

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Soft candy

Usual Max. 78.61 96.89 0.30 0.80 1.62 6.98 338.50 700.40

Synthesis: By steam-water distillation at 100∞C of specially cultured skim milk. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in skim milk.

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BUTYL ACETATE Synonyms: Acetic acid, butyl ester (8CI)(9CI); Acetic acid n-butyl ester; 1-Butyl acetate; n-Butyl acetate; n-Butyl acetate (ACGIH, OSHA); Butyl ethanoate; n-Butyl ethanoate; Crystal sterling IRT CAS No.: CoE No.:

123-86-4 194

FL No.: EINECS No.:

09.004 204-658-1

FEMA No.: JECFA No.:

2174 127

NAS No.:

2174

Description: Butyl acetate has a strong, fruity odor; burning and then sweet taste reminiscent of pineapple. Consumption: Annual: 3366.67 lb Individual: 0.002853 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): No safety concern at current level of intake (1993) JECFA: ADI Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 6.158 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value Appearance

Not more than 2.0 Colorless, mobile liquid

Assay

98.0% of C6H12O2

Boiling point

126∞C

Distillation range Between 120 and 128∞ Refractive index 1.393-1.396 at 20∞C Miscible in alcohol, ether, propylene Solubility glycol, 1 ml in 145 ml water Specific gravity 0.876-0.880 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 7.84 28.99 20.25 131.40 14.96

Max. 18.86 38.91 51.15 458.40 20.96

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.04 3.24 9.69 29.83

Max. 13.02 3.24 14.60 39.95

Synthesis: By esterification of n-butyl alcohol with acetic acid. Aroma threshold values: Detection: 10 to 500 ppb Taste threshold values: n/a Natural occurrence: Reported present in rum ether, pears, par brandy, cider, mango, mountain papaya (C. pubescens), soybean, roasted peanuts and honey and other natural products.

BUTYL ACETOACETATE Synonyms: Butyl b-ketobutyrate; Butyl 3-oxobutanoate; Acetoacetic acid, butyl ester (8CI); Butanoic acid, 3-oxo-, butyl ester (9CI) CAS No.: CoE No.:

591-60-6 241

FL No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status:

09.403 209-722-2

FEMA No.: JECFA No.:

2176 596

NAS No.:

2176

Individual: 0.00009601 mg/kg/day

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CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 4.443 mg Empirical Formula/MW:

IOFI: Artificial

C8H14S3/158.20 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

205∞C 1.425-1.435

Specific gravity

Insoluble in water; soluble in alcohol and oil 0.976

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 23.44 7.95 29.00

Max. 28.64 11.21 37.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.91 22.23

Max. 3.82 29.65

Synthesis: By heating butyl acetate and sodium or potassium butylate; from ethyl acetoacetate and n-butyl alcohol; by reacting diketene and butyl alcohol in the presence of acetic acid and pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTYL ALCOHOL Synonyms: 1-Butanol; n-Butyl alcohol; Butan-1-ol; n-Butan-1-ol; 1-Butanol (9CI); nButanol; Butyl alcohol (8CI); n-Butyl alcohol (ACGIH,OSHA); Butyric or normal primary butyl alcohol; Hemostyp; 1-Hydroxybutane; Methylolpropane; Normal primary butyl alcohol; Propylcarbinol; Propyl carbinol; Propylmethanol; Propyl methanol CAS No.: CoE No.:

71-36-3 52

FL No.: EINECS No.:

02.004 200-751-6

FEMA No.: JECFA No.:

2178 85

NAS No.:

2178

Description: Butyl alcohol has an odor similar to amyl alcohol and a dry, burning taste. Butyl alcohol is used in the extraction of drugs, as a denaturant in ethanol, as a dehydration agent and in the manufacture of flotation agents, plastics and perfumes. It is a solvent, chemical intermediate and an additive in unleaded gasoline. Consumption: Annual: 157166.67 lb Individual: 0.1331 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 73.1, 172.515, 172.560 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 3.778 mg IOFI: Nature Identical Empirical Formula/MW: C4H10O/74.12

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Specifications: (FCC, 1996) Acid value

Not more than 2.0

Butyl ether

Appearance

Colorless, mobile liquid

Assay

99.5% of C4H10O

Boiling point

117.7∞C

0.15% Maximum 1.5∞ between Distillation range beginning and end Soluble in alcohol, ether, other organic solvents, 1 ml Solubility in 15 ml water Specific gravity 0.807-0.809 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.55 17.08 8.89 16.89

Max. 11.09 30.82 13.89 22.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 27.07 5.50 16.21

Max. 28.12 6.97 24.95

Synthesis: n-Butyl alcohol is obtained by fermentation of glycerol, mannite, starches, and sugars in general, using Bacillus butylicus sometimes synergized by the presence of Clostridium acetobutryricum; synthetically, from acetylene. Aroma threshold values: Detection: 500 ppb to 509 ppm Taste threshold values: n/a Natural occurrence: Reported present in peppermint oil from Brazil, Achillea ageratum, tea, apple aroma, American cranberry, black currants, guava fruit, papaya, cooked asparagus, tomato, Swiss cheese, Parmesan cheese, heated butter, cognac, Armagnac, rum and cider.

BUTYLAMINE Synonyms: 1-Aminobutane; n-Butylamine; 1-Aminobutane; 1-Butanamine (9CI); Butylamine (8CI); Butylamine (DOT,OSHA); Butylamine, n; n-Butylamine (ACGIH, DOT); Butylamine, nitrosated; Monobutylamine; Mono-n-butylamine; Norvalamine CAS No.: CoE No.:

109-73-9 524

FL No.: EINECS No.:

11.003 203-699-2

FEMA No.: JECFA No.:

3130 n/a

NAS No.:

3130

Description: Butylamine has an ammoniacal odor (fishy, pungent). Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.328 mg IOFI: Nature identical Empirical Formula/MW: C4H11N/73.14 Specifications: (Burdock, 1997) Appearance Boiling point Flash point

Colorless liquid 78∞C 45∞C

Melting point Solubility Specific gravity

–50∞C Miscible with water, alcohol and ether 0.7327 at 25∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 1.41 0.05 0.76 1.43

Max. 3.03 0.10 1.53 2.68

Food Category Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.05 2.00 0.05

Max. 0.10 4.00 0.10

Synthesis: Catalytic alkylation of ammonia with butyl alcohol. Aroma threshold values: Detection: 50 ppm Taste threshold values: n/a Natural occurrence: Reported found in mulberry leaves, kale, tomato, tilsit cheese, cheddar cheese and other cheeses, caviar, fish, cooked chicken, cooked beef, beer, sherry and red wine.

BUTYL ANTHRANILATE Synonyms: Butyl-2-aminobenzoate; butyl o-aminobenzoate; anthranilic acid, butyl ester (8CI); benzoic acid, 2-amino-, butyl ester (9CI); butyl 2-aminobenzoate; 2-aminobenzoic acid, butyl ester; n-butyl o-aminobenzoate CAS No.: CoE No.:

7756-96-9 252

FL No.: EINECS No.:

09.717 231-816-7

FEMA No.: JECFA No.:

2181 n/a

NAS No.:

2181

Description: Butyl anthranilate has a sweet, faint, fruit (plum, petigrain) note. Consumption: Annual: 383.33 lb Individual: 0.0003248 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.491 mg IOFI: Artificial Empirical Formula/MW: C11H15NO2/193.25 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Liquid at room temperature 303∞C Approx. 0∞C

Refractive index Specific gravity

1.5420 at 20∞C 1.060 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 7.34 14.68 3.99

Max. 3.00 12.00 116.5 6.98

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.19 2.25 8.17

Max. 6.07 3.97 12.33

Synthesis: Prepared by transesterification of methyl anthranilate (methyl 2-aminobenzoate) with n-butyl alcohol in the presence of HCl. Aroma threshold values: n/a

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Taste threshold values: Taste characteristics at 50 ppm: Floral, green, fruity, sweet citrus, waxy character. Natural occurrence: Reported present in peppermint oil from Brazil, Achillea ageratum, tea and in apple aroma.

BUTYLATED HYDROXYANISOLE Synonyms: BHA; 2-t-Butyl-4-methoxyphenol; 3-t-Butyl-4-methoxyphenol; Embanox; Phenol, (1,1-dimethylethyl)-4-methoxy-; Anisole, butylated hydroxy-; Butylhydroxyanisole; t-Butyl hydroxyanisole; tert-Butylhydroxyanisole; tert-Butyl-4-hydroxyanisole; 2(3)-tertButyl-4-hydroxyanisole; tert-Butyl-4-methoxy-; tert-Butyl-4-methoxyphenol; 2-tertButyl-4-methoxyphenol; tert-Butyl-4-methylphenol; (1,1-Dimethylethyl)-4-methoxyphenol; Phenol, (1,1-dimethylethyl)-4-methoxy- (9CI) CAS No.: CoE No.:

25013-16-5 FL No.: n/a EINECS No.:

n/a 246-563-8

FEMA No.: JECFA No.:

2183 n/a

NAS No.:

2183

Description: BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. Chemically, BHA is a mixture of two isomers, 3tertiary-butyl-4-hydroxyanisole (90%) and 2-tertiary-butyl-4-hydroxyanisole (10%). Both BHA and BHT assert a good carry-through effect, although BHA is slightly better than BHT in this respect. BHT is, however, more effective in suppressing oxidation of animal fats than vegetable oils. Among its multiple applications, BHA is particularly useful in protecting the flavors and color of essential oils and is considered the most effective of all food-approved antioxidants for this application. BHA is particularly effective in controlling the oxidation of short-chain fatty acids, such as those found in coconut and palm kernel oils that are used typically in cereal and confectionary products. Consumption: Annual: 143333.33 lb Individual: 0.1214 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 166.10, 172.110, 172.515 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 0.5 (1988) Trade association guidelines: FEMA PADI: 0.013 mg IOFI: n/a Empirical Formula/MW: C11H16O2/180.25 Specifications: (FCC, 1996) Appearance

White or slightly yellow, waxy solid

Assay

98.5% of C11H16O2

Melting 48- 63∞C point Residue Not more than 0.05% on ignition (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued)

Identification

To 5 ml of a 1/100,000 solution of the sample in 72% alcohol add 2 ml of sodium borate TS and 1 ml of 1/100,000 solution of 2,6-dichloroquinonechlorimide in absolute alcohol and mix; a blue color develops

Heavy metals (as Pb)

Not more than 10 mg/kg

Solubility

Soluble in alcohol and propylene glycol; insoluble in water

(Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Fruit juice Gelatins, puddings

Usual 0.00 0.02 0.03 0.00 0.02 0.14 0.01 0.01

Max. 0.01 0.02 0.05 0.03 0.02 0.19 0.01 0.01

Food Category Gravies Meat products Milk products Nut products Processed vegetables Snack foods Soft candy Sweet sauce

Usual 0.00 0.04 0.05 0.05 0.00 0.02 0.02 0.07

Max. 0.01 0.05 0.05 0.10 0.01 0.08 0.02 0.07

Synthesis: Several methods are used for the commercial production of BHA. Methylation of hydroquinone yields an intermediate that gives a mixture of 3-BHA and 2-BHA upon treatment with tert-butyl alcohol and phosphoric acid. Butylation of hydroquinone and subsequent methylation with dimethyl sulfate and sodium hydroxide can also be used to produce a mixture of the two BHA isomers. In addition BHA can be synthesized by the tert-butylation of 4-methoxyphenol over silica or alumina at 150∞C. Aroma threshold values: Detection: 3 ppm Taste threshold values: n/a Natural occurrence: BHA is not known to occur as a natural product.

BUTYLATED HYDROXYTOLUENE Synonyms: BHT; 2,6-Bit-tert-butyl-4-methylphenol; impruvol; parabar; phenol, 2,6-bis(1,1dimeth-ylethyl)-4-methyl; vianol; BHT, food grade; Butyl hydroxy toluene; Butylated hydroxytoluol; 2,6-bis(t-Butyl)-4-methylphenol; p-Cresol, 2,6-di-tert-butyl-(8CI); Dibutyl-p-cresol; Dibutyl-para-cresol; Dibutylated hydroxytoluene; 2,6-bis(1,1-Dimethylethyl)-4-methylphenol; 2,6-Di-tert-butylcresol; Di-tert-butyl-p-cresol; Di-tert-butylcresol; 2,6-Di-tert-butyl-4-cresol; 2,6-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-p-cresol, food grade; 2,6-Di-tert-butyl-p-cresol (ACGIH, OSHA); 3,5-di-t-Butyl-4-hydroxytoluene; 2,6-Di-tertbutyl-4-methylphenol; o,o'-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-1-hydroxy-4-methylbenzene; Di-tert-butyl-p-methylphenol; o-Di-tert-butyl-p-methylphenol; 2,6-Di-tertbutyl-p-methylphenol; 2,6-d1-t-Butyl-4-methylphenol; DBMP; Dbpc (technical grade); DBPC (technical grade); DBPC; Deenax; Dibunol; EPA Pesticide Chemical Code 022105; 4-Hydroxy-3,5-di-tert-butyltoluene; Hydroxybutyltoluene; 1-Hydroxy-4-methyl-2,6-di-tertbutylbenzene; Impruval; Impruvol; Ional; Ionol (antioxidant); Ionol 1; Ionol CP; Ionol; Ionole; 4-Methyl-2,6-di-t-butylphenol; 4-Methyl-2,6-tert butylphenol; 4-Methyl-2,6-di-tertbutylphenol; Methyldi-tert-butylphenol; Phenol, 2,6-bis(1,1-Dimethylethyl)-4-methyl(9CI) CAS No.: CoE No.:

128-37-0 n/a

FL No.: EINECS No.:

n/a 204-881-4

FEMA No.: JECFA No.:

2184 n/a

NAS No.:

2184

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Description: BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. BHT has a very faint, musty, occasional cresylictype odor. BHA and BHT are extensively used in foods as antioxidants. Most fats, oils and fat-containing foods are naturally susceptible to rapid rancification and other oxidative reactions that produce compounds having objectionable taste and odor, making foods containing them unpalatable. Lipid oxidation is autocatalytic and proceeds as a complex of chain reactions, the nature and speed of which vary with the substrate, temperature, light, availability of oxygen and presence or absence of oxidation catalysts. Antioxidants like BHT act as “chain breaks” in the autooxidation processes under the usual conditions of processing, storage and use of fat-containing foods (Burdock, 1997). Consumption: Annual: 670000.00 lb Individual: 0.5677 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 137.350, 172.115, 172.615, 181.24, 182.3173, 573.940, 582.3173 FDA (other): Approved as an excipient CDER, 1996) JECFA: ADI: 0-0.3 (1995) Trade association guidelines: FEMA PADI: 0.014 mg IOFI: n/a Empirical Formula/MW: C15H24O/ Specifications: (FCC, 1996)

Appearance

White crystalline solid

Assay

99% of C15H24O

Heavy metals Not more than 10 mg/kg (as Pb)

To 10 ml of 1/100,000 solution add 10 ml water, 2 ml (3/1000) sodium nitrite solution and 5 ml diansidine solution (200 mg of 3,3'-dimethoxybenzidine dihydrochloride dissolved in a mix of 40 ml methanol Identification and 60 ml in hydrochloric acid); an orange-red color develops in 3 min, add 5 ml chloroform and shake; the chloroform layer exhibits a purple or magenta color that fades when exposed to light Residue Not more than 0.002% on ignition Soluble in alcohol; insoluble in water and Solubility propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Gravies Jams, jellies

Usual 0.00 0.02 0.03 0.02 0.16 0.01 0.01 0.00 0.00

Max. 0.01 0.02 0.05 0.02 0.22 0.01 0.01 0.01 0.20

Food Category Meat products Milk products Nut products Other grains Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.05 0.05 0.05 0.02 0.00 0.02 0.02 0.01 0.07

Max. 0.05 0.05 0.09 0.02 0.01 0.07 0.02 0.01 0.07

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Synthesis: BHT is produced commercially by the alkylation of para-cresol with isobutylene. BHT is also produced by several western European manufacturers, production/processing plants in Germany, France, the Netherlands, U.K. and Spain. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found naturally.

2-BUTYL-2-BUTENAL Synonyms: 2-Ethylidene hexanal; Hexanal, 2-ethylidene- (8CI)(9CI) CAS No.: CoE No.:

25409-08-9 FL No.: n/a EINECS No.:

05.105 246-950-1

FEMA No.: JECFA No.:

Consumption: Annual: 0.17 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.331 mg Empirical Formula/MW:

3392 n/a

NAS No.:

3392

Individual: 0.00000014 mg/kg/day

IOFI: Nature Identical

C8H14O/126.19 Specifications: (Burdock, 1997) Specific gravity

1.4540 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.98 0.60 1.50

Max. 0.50 5.00 0.60 1.50

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1.00 0.60 1.00 1.00

Max. 3.00 0.60 5.00 3.00

Synthesis: By isomerization of 2-butyl-3-butene-1,2-diol in acid media. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTYL BUTYRATE Synonyms: Butyl butanoate; n-Butyl butanoate; n-Butyl n-butanoate; Butyl butylate; 1-Butyl butyrate; Butanoic acid, butyl ester (9CI); n-Butyl butyrate; Butyric acid, butyl ester (8CI) CAS No.: CoE No.:

109-21-7 268

FL No.: EINECS No.:

09.042 203-656-8

FEMA No.: JECFA No.:

2186 151

NAS No.:

2186

Description: Butyl butyrate has a fruity (pear–pineapple-like) odor. Consumption: Annual: 1200.00 lb Individual: 0.001016 mg/kg/day

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Regulatory Status: CoE: Approved. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 3.157 mg IOFI: Nature Identical Empirical Formula/MW: C3H16O2/144.21 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% of C8H16O2 165∞C

Specific gravity

1.405-1.407 at 20∞C Slightly soluble in water, propylene glycol, 1 ml in 3 ml 70% alcohol; miscible in alcohol, ether and most vegetable oils 0.867-0.871 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 12.17 14.09 13.33

Max. 15.00 19.03 22.71 22.76

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 9.09 7.29 5.04 18.01

Max. 21.71 7.29 8.35 27.86

Synthesis: By passing vapors of n-butyl alcohol over MnO2 or ZnO at 400∞C, also by passing vapors of n-butyl alcohol over CuO-VO at 180 to 200∞C. Aroma threshold values: Detection: 87 to 1000 ppb Taste threshold values: Taste characteristics at 40 ppm: Sweet, fresh, fruity, slightly fatty. Natural occurrence: Reported found in fresh apple, apple juice, banana, orange juice, orange peel oil, melon, strawberry, Passiflora mollisima, soybean, honey and blue cheese.

BUTYL BUTYRYLLACTATE Synonyms: Lactic acid, butyl ester, butyrate; Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester (9CI); 2-Butoxy-1-methyl-2-oxoethyl butanoate; Butyl butyrolactate; Butyl butyryl lactate; Butyl o-butyryllactate; Butyric acid, ester with butyl lactate (8CI) CAS No.: CoE No.:

7492-70-8 2107

FL No.: EINECS No.:

09.491 231-326-3

FEMA No.: JECFA No.:

2190 n/a

NAS No.:

2190

Description: Butyl butyryllactate has a taste similar to milk, mild cheese, butter, and cream. Consumption: Annual: 58000.00 lb Individual: 0.04915 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 6.753 mg Empirical Formula/MW:

IOFI: Artificial

C11H20O4/216.28 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay

95.0% of C20H11O4

Specific gravity

1.420-1.423 at 20∞C Soluble in propylene glycol, 1 ml in 3 ml 70% alcohol; miscible in alcohol, most fixed oils; insoluble in water 0.970-0.974 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Hard candy

Usual 30.00 16.00 1.30 3.13 0.54 7.70 37.60 9.13 2.33 39.82

Max. 30.00 180.00 1.30 3.13 0.60 150.00 95.00 200.00 60.00 50.42

Food Category Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual Max. 0.50 0.50 0.18 0.18 5.71 9.63 3.30 6.70 8.00 8.00 25.00 200.00 0.10 0.10 16.57 49.00 17.20 500.00 150.00 290.00

Taste threshold values: Taste characteristics at 50 ppm: Creamy, milky and dairy with cheesy nuances. Natural occurrence: Not reported found in nature.

a-BUTYLCINNAMALDEHYDE Synonyms: 2-Benzylidene hexanal; Butyl cinnamic aldehyde; a-Butyl-b-phenylacrolein; a-Butylcinnamic aldehyde; a-n-Butyl-b-phenylacrolein; Cinnamaldehyde, alpha-butyl(8CI); Hexanal, 2-(phenylmethylene)- (9CI); 2-(Phenylmethylene)hexanal CAS No.: CoE No.:

7492-44-6 127

FL No.: EINECS No.:

05.039 231-320-0

FEMA No.: JECFA No.:

2191 684

NAS No.:

2191

Description: a-Butylcinnamaldehyde has a characteristic floral (jasmine-, lily-like) odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.096 mg IOFI: Artificial Empirical Formula/MW: C13H16O/188.27

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Specifications: (Burdock, 1997) Appearance Boiling point

Liquid 265∞C

Specific gravity

0.825 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 2.00 6.00

Max. 10.00 3.27 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.73 4.00

Max. 1.33 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL CINNAMATE Synonyms: Butyl b-phenyl acrylate; Butyl 3-phenyl propenoate. n-Butyl cinnamate; n-Butyl phenylacrylate; Cinnamic acid, butyl ester (8CI); Cinnamic acid, n-butyl ester; 2-Propenoic acid, 3-phenyl-, butyl ester (9CI) CAS No.: CoE No.:

538-65-8 326

FL No.: EINECS No.:

09.733 208-699-6

FEMA No.: JECFA No.:

2192 663

NAS No.:

2192

Description: Butyl cinnamate has a pleasant, balsamic, slightly cocoa-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.327 mg IOFI: n/a Empirical Formula/MW: C13H16O2/204.27 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

1.0 (max) Colorless, oily, somewhat viscous liquid 98.0% (min) 287∞C

Refractive index 1.539-1.545 Slightly soluble to insoluble in Solubility water; miscible in alcohol Specific gravity 1.008-1.014

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Synthesis: n/a

Usual 1.44 13.59 3.51 8.13

Max. 2.13 22.56 5.07 13.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 0.93 10.80

Max. 0.78 1.64 14.20

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-SEC-BUTYLCYCLOHEXANONE Synonyms: 2-(1-Methylpropyl)-cyclohexanone; 2-sec-Butylcyclohexanone; 2-sec-Butylcyclo-hexan-1-one; Cyclohexanone, 2-sec-butyl- (8CI); Cyclohexanone, 2-(1-methylpropyl)- (9CI); 2-(1-Methylpropyl)cyclohexanone CAS No.: CoE No.:

14765-30-1 FL No.: n/a EINECS No.:

07.059 238-830-2

FEMA No.: JECFA No.:

3261 n/a

NAS No.:

3261

Description: 2-sec-Butylcyclohexanone has a woody, camphoraceous, somewhat dry and musty odor. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.293 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.25 Specifications: (FCC 1996, proposed 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

97.0% of C10H18O

Solubility

Boiling point

76∞C at 8 mmHg

Specific gravity

1.456-1.467 at 20∞C Soluble in alcohol (1 ml in 1 ml 95% ethanol), propylene glycol, most vegetable oils; insoluble in water 0.910-0.915 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual Max. 25.00 25.00 100.00 100.00 1000.00 1000.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 150.00 150.00 25.00 25.00 150.00 150.00

Synthesis: By hydrogenation of o-sec-butyl phenol in the presence of palladium catalyst; by hydrogenation of 2-sec-butylidene cyclohexanone. Aroma threshold values: Detection: 260 ppb Taste threshold values: Taste characteristics at 25 ppm: Cooling, peppermint and spearmintlike. Natural occurrence: Reported found in yellow passion fruit.

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BUTYL 2-DECENOATE Synonyms: n-Butyl decylenate; 2-Decenoic acid, butyl ester (8CI)(9CI) CAS No.: CoE No.:

7492-45-7 n/a

FL No.: EINECS No.:

09.235 n/a

FEMA No.: JECFA No.:

2194 n/a

NAS No.:

2194

Description: Butyl 2-decenoate has a rich, oily, fruity odor of peach and apricot; fruity, green taste. Consumption: Annual: 0.67 lb Individual: 0.00000056 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.714 mg IOFI: n/a Empirical Formula/MW: C14H26O2/226.36 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 48.00 6.41 20.00 30.00

Max. 66.00 9.95 25.00 60.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 60.00 6.89 20.23

Max. 80.00 10.07 28.86

Synthesis: By esterification of n-butanol with 2-decenoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE Synonyms: 2,5-Dihydro-4,5-dimethyl-2-(1-methylpropyl)-thiazole; Thiazole, 2,5-dihydro4,5-dimethyl-2-(1-methylpropyl)-; 2-(2-Butyl)-4,5-dimethyl-3-thiazoline; 2-sec-Butyl-4, 5-dimethyl-2,5-dihydrothiazole; 2-sec-Butyl-4,5-dimethyl thiazoline; 3-Thiazoline, 2-sec-butyl- 4,5-dimethylCAS No.: CoE No.:

65894-82-8 FL No.: n/a EINECS No.:

15.029 265-968-0

FEMA No.: JECFA No.:

3619 n/a

NAS No.:

3619

Description: 2-(2-Butyl)-4,5-dimethyl-3-thiazoline has a meat, spice and vegetable odor. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.388 mg Empirical Formula/MW:

IOFI: Artificial

C9H17NS/171.31 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 99.1% (60:40 mixture of cis:trans-isomers) 71∞C at 4 mmHg

Refractive index Solubility Specific gravity

1.4855 at 20∞C Insoluble in water; miscible in fats 0.9520

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Gelatins, puddings

Usual 2.00 2.00 0.50 2.00

Max. 2.00 2.00 0.50 2.00

Food Category Gravies Meat products Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed vegetable protein.

1,3-BUTYLENE GLYCOL Synonyms: 1,3-Butanediol; b-Butyleneglycol; 1,3-Dihydroxy butane; BD; Butane-1,3-diol; 1,3-Butanediol (8CI)(9CI); Butylene glycol; b-Butylene glycol; 1,3-Dihydroxybutane; 1-Methyl-1,3-propanediol; Methyltrimethylene glycol CAS No.: CoE No.:

107-88-0 n/a

FL No.: EINECS No.:

02.132 203-529-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8796

Description: 1,3-Butylene glycol has a sweet flavor with bitter aftertaste and is odorless when pure. Consumption: Annual: 9650.00 lb Individual: 0.008177 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.220, 573.225 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 4 (1979) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C4H10O2/90.12 Specifications: (Burdock, 1997) Appearance

Viscous liquid

Solubility

Boiling point

207∞C

Specific gravity

Soluble in water and alcohol; insoluble in ether 1.00

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Reported uses (ppm): n/a Synthesis: From formaldehyde and propylene via pressure and a catalyst. Aroma threshold values: Detection: 70 to 100 ppm Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL ETHYL DISULFIDE Synonyms: Disulfide butyl ethyl; 1-Ethyldisulfanylbutane; 3,4-Dithiaoctane CAS No.: CoE No.:

63986-03-8 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4027 n/a

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.028 mg (FEMA) Empirical Formula/MW: C6H14S2/150.31

H3C

n/a

Individual: n/a

IOFI: n/a S

S

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings

Usual 0.05 0.10 0.30 0.05 0.06 0.05 0.05

Max. 0.10 0.20 0.60 0.10 0.12 0.10 0.10

Food Category Gravies Hard candy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.05 0.10 0.05 0.05 0.05 0.06 0.05

Max. 0.10 0.20 0.10 0.10 0.10 0.12 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in Durian (Durio zibethinus).

Sec-BUTYL ETHYL ETHER Synonyms: Butane, 2-ethoxy- (9CI); sec-Butyl ethyl ether; Ether, sec-butyl ethyl; 2-Ethoxybutane CAS No.: CoE No.:

2679-87-0 n/a

FL No.: EINECS No.:

Consumption: Annual: 6.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

03.005 220-234-9

FEMA No.: JECFA No.:

3131 n/a

NAS No.:

3131

Individual: 0.00000564 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.177 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H14O/102.18 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Refractive index

81∞C 1.3802 at 20∞C

Specific gravity

Insoluble in water; soluble in alcohol and ether 0.7503 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 1.25

Max. 1.00 1.25

Synthesis: From sec-butyl alcohol and ethyl bromide or ethyl sulfate in the presence of sodium metal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL ETHYL MALONATE Synonyms: Ethyl butyl malonate CAS No.: CoE No.:

17373-84-1 FL No.: 384 EINECS No.:

09.441 n/a

FEMA No.: JECFA No.:

2195 615

NAS No.:

2195

Consumption: Annual: <1.00 lb Individual: 0.00000146 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.225 mg IOFI: Artificial Empirical Formula/MW: C9H16O4/188.122 Specifications: (JECFA, 1999) Boiling point

222∞C

Specific gravity

1.026-1.036

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 2.50 1.00

Max. 10.00 5.13 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 1.00

Max. 4.63 2.75

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Synthesis: It can be prepared by passing vapors of ethyl butyl oxaloacetate over coke or pumice at 350∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL FORMATE Synonyms: Butyl formate; n-Butyl formate; Butyl methanoate; n-Butyl methanoate; Formic acid, butyl ester (8CI)(9CI) CAS No.: CoE No.:

592-84-7 501

FL No.: EINECS No.:

09.163 209-772-5

FEMA No.: JECFA No.:

2196 118

NAS No.:

2196

Description: Butyl formate has a fruity, plum-like odor and corresponding taste. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 1.64 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 1997) Acid value

2.0 (max)

Refractive index

Appearance

Colorless to paleyellow liquid

Solubility

Assay Boiling point

95.0% (min) 106.8∞C

Specific gravity

1.380-1.400 Slightly soluble in water; miscible with alcohol, ether and most organic solvents 0.877-0.903

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 7.61 4.34

Max. 5.00 13.40 8.22

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.79 2.61 6.01

Max. 6.33 4.57 10.60

Synthesis: By azeotropic distillation of formic acid and n-butyl alcohol with isopropyl formate; by boiling n-butyl alcohol and formamide in the presence on ZnCl, ZnSo4 or HgCl2. Aroma threshold values: Detection: 800 ppb to 6 ppm Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, strawberry fruit, cloudberry, sherry and Parmesan cheese.

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BUTYL HEPTANOATE Synonyms: Butyl heptoate; Butyl heptylate, Butyl heptanoate; Heptanoic acid, butyl ester (8CI)(9CI) CAS No.: CoE No.:

5454-28-4 363

FL No.: EINECS No.:

09.091 226-707-6

FEMA No.: JECFA No.:

2199 169

NAS No.:

2199

Description: Butyl heptanoate has a characteristic herbaceous, slightly fruity odor and corresponding taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 3.934 mg IOFI: n/a Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1997) Appearance Colorless liquid Boiling point 226.2∞C Refractive index 1.4228

Solubility Specific gravity

Soluble in most organic solvents 0.8555

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, pudding

Usual 22.52 13.98 6.32 20.00

Max. 38.54 13.98 10.68 25.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 11.25 1.66 15.92

Max. 11.25 2.39 25.34

Synthesis: By direct esterification of the acid with n-butyl alcohol in the presence of mineral acids or in benzene solution in the presence of p-toluene sulfonic acid; it has been prepared together with other products from heptyl aldehyde and aluminum butylate in butyl alcohol at 25 to 30∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple; the acid has been reported present in various plants.

BUTYL HEXANOATE Synonyms: Butyl caproate; Butyl hexylate; Butyl caprylate; Butyl hexanoate; n-Butyl hexanoate; Hexanoic acid, butyl ester (8CI)(9CI) CAS No.: CoE No.:

626-82-4 313

FL No.: EINECS No.:

09.063 210-964-6

FEMA No.: JECFA No.:

2201 162

NAS No.:

2201

Description: Butyl hexanoate has a characteristic pineapple-like odor. Consumption: Annual: 33.33 lb Individual: 0.00002824 mg/kg/day Regulatory Status:

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CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 2.141 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance Assay Boiling point

Colorless liquid 98.0% (min) 208∞C

Refractive index 1.414-1.417 Specific gravity 0.8623

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.72 4.78

Max. 5.00 14.11 7.89

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.33 2.75 9.56

Max. 8.00 4.46 12.48

Synthesis: By esterification of hexanoic acid with n-butyl alcohol in benzene solution in the presence of p-toluene sulfonic acid; it is also formed in the fermentation of carbohydrates yielding n-butyl alcohol and acetone. Aroma threshold values: Detection: 700 ppb to 10 ppm Taste threshold values: Taste characteristics at 10 ppm: Fruity, pineapple, green, waxy, tuttifrutti with a slight fermented fruit note. Natural occurrence: Reported found in fresh apple, apple juice, apricot, banana and orange juice.

BUTYL p-HYDROXY BENZOATE Synonyms: Aseptoform butyl; Benzoic acid, 4-hydroxy-, butyl ester (9CI); Benzoic acid, p-hydroxy-, butyl ester (8CI); Butoben; 4-(Butoxycarbonyl)phenol; Butyl butex; Butyl chemosept; Butyl 4-hydroxybenzoate; n-Butyl p-hydroxybenzoate; Butyl p-hydroxybenzoate; n-Butyl parahydroxybenzoate; Butylparaben; Butyl paraben; Butyl parasept; Butyl-parasept; Butyl parahydroxybenzoate; Butyl tegosept; EPA Pesticide Chemical Code 061205; 4-Hydroxybenzoic acid, butyl ester; p-Hydroxybenzoic butyl ester; p-Hydroxybenzoic acid, butyl ester; p-Hydroxybutylbenzoate CAS No.: CoE No.:

94-26-8 n/a

FL No.: EINECS No.:

09.754 202-318-7

FEMA No.: JECFA No.:

2203 870

NAS No.:

2203

Description: Butyl p-hydroxybenzoate has little or no odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002).

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Trade association guidelines: FEMA PADI: 1.106 mg Empirical Formula/MW:

IOFI: n/a

C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance Assay

White crystals with very faint odor ≥99%

Melting point Solubility

68-70∞C, 68-72∞C Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 12.50

Max. 19.50

Food Category Nonalcoholic beverages

Usual 7.56

Max. 12.70

Synthesis: Butyl paraben is prepared by esterifying p-hydroxybenzoic acid with butyl alcohol in the presence of an acid catalyst, such as sulfuric acid, and an excess of the specific alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-BUTYLIDENEPHTHALIDE Synonyms: Ligusticum lactone; BdPh; Butylidenephthalide; Butylidene phthalide; 3-Butylidenephthalide; 3-Butylidene phthalide; n-Butylidene phthalide; 1(3H)-Isobenzofuranone, 3-butylidene- (9CI); Phthalide, 3-butylideneCAS No.: CoE No.:

551-08-6 n/a

FL No.: EINECS No.:

10.024 208-991-3

FEMA No.: JECFA No.:

3333 n/a

NAS No.:

3333

Description: 3-Butylidenephthalide has an herbaceous odor reminiscent of lovage and celery. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.848 mg IOFI: Nature Identical Empirical Formula/MW: C12H12O2/182.22 Specifications: (Burdock, 1997) Appearance

Yellowish, oily liquid

Refractive index

Boiling point

134∞C at 1.5 mmHg (natural source); 141∞C at 2.4 mmHg (synthetic)

Solubility

1.5759 at 20∞C (natural source); 1.5780 at 20∞C (synthetic) Very slightly soluble in water; soluble in alcohol and oils (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Melting point

82-83∞C

Specific gravity

1.0966 at 20∞C (natural source); 1.1028 at 20∞C (synthetic) (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 5.00 4.00

Max. 8.00 5.00

Food Category Soups

Usual 4.00

Max. 5.00

Synthesis: n /a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Celery, green, vegetable-like with a herbal nuance. Natural occurrence: Reported as occurring naturally in the fruits and roots of Ligusticum acutilobum and lovage (Levisticum officinale) seeds, roots and leaves.

BUTYL ISOBUTYRATE Synonyms: n-Butyl 2-metyl propanoate; Iso-butyl isobutyrate; Propanoic acid, 2-methyl-, butyl ester CAS No.: CoE No.:

97-87-0 291

FL No.: EINECS No.:

09.416 202-614-6

FEMA No.: JECFA No.:

2188 188

NAS No.:

2188

Description: Butyl isobutyrate has a strong, fresh, fruity odor (apple, banana) and sweet, pineapple-like taste. Consumption: Annual: 35.00 lb Individual: 0.00002966 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 4.908 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

97.0% of C8H16O2 166∞C

Specific gravity

1.401-1.404 at 20∞C Soluble in alcohol 1 ml in 7 ml 60% alcohol; miscible in alcohol, ether, most fixed oils; insoluble in glycerin, propylene glycol, water 0.859-0.864 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 10.00

Max. 15.00

Food Category Hard candy

Usual Max. 1.71 10.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 23.59 5.43 13.38

Max. 39.29 15.36 17.84

Food Category Nonalcoholic beverages Soft candy

Usual 7.88 19.58

Max. 9.63 29.40

(Part 2 of 2)

Synthesis: Prepared from the corresponding acid and n-butyl alcohol by esterification in the presence of concentrated H2SO4 with or without solvent (boiling benzene). Aroma threshold values: Detection: 80 to 170 ppb Taste threshold values: Taste characteristics at 30 ppm: Fruity, sweet, pineapple, apple, cherry, tutti-frutti, banana. Natural occurrence: Reported present in Roman chamomile essential oil, papaya, quince, apple, honey, apricot, banana and cheeses.

BUTYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, butyl ester (9CI); n-Butyl isopentanoate; Butyl isovalerate; 1-Butyl isovalerate; n-Butyl isovalerate; Butyl isovalerianate; Butyl 3-methylbutanoate; n-Butyl 3-methylbutanoate; Butyl 3-methylbutyrate; Isovaleric acid, butyl ester (8CI) CAS No.: CoE No.:

109-19-3 444

FL No.: EINECS No.:

09.449 203-654-7

FEMA No.: JECFA No.:

2218 198

NAS No.:

2218

Description: Butyl isovalerate has an odor reminiscent of the isobutyl ester with a sweet, apple-like taste. Consumption: Annual: 9633.33 lb Individual: 0.008163 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 1.914 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

Not more than 1.0 Colorless to pale-yellow liquid 97.0% of C9H18O2 175∞C

Refractive index Solubility Specific gravity

1.407-1.411 at 20∞C 1 ml in 1 ml 95% alcohol 0.856-0.859 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 9.83 6.18 14.39

Max. 17.64 6.18 19.55

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.03 0.79 1.87

Max. 13.77 5.01 10.66

Synthesis: By prolonged boiling of the acid with n-butyl alcohol in benzene in the presence of concentrated H2SO4. Aroma threshold values: n/a

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Taste threshold values: Taste characteristics at 5 ppm: Fruity, sweet, pineapple, ripe, musty and green with a slight cheesy nuance. Natural occurrence: Reported found in the oil from leaves of Eriostemon coxii and Phebalium dentatum; also in apricot, banana, cheeses, olive and plum.

2-BUTYL-5- or 6-KETO-1,4-DIOXANE Synonyms: 5(or 6)-Butyl-1,4-dioxan-2-one; 1,4-Dioxan-2-one; 5(or 6)-butyl CAS No.: CoE No.:

65504-95-2 FL No.: 2206 EINECS No.:

13.028 n/a

FEMA No.: JECFA No.:

2204 n/a

NAS No.:

2204

Description: 2-Butyl-5 or 6-keto-1,4-dioxane has a powerful, fruity odor with winy–carmellic undertone. Consumption: Annual: <1.00 lb Individual: 0.00009322 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.366 mg IOFI: Artificial Empirical Formula/MW: C8H14O3/158.20 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 1.00 2.00 2.50

Max. 5.00 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL LACTATE Synonyms: Butyl 2-hydroxypropanoate; Butyl a-hydroxypropionate; Butyl 2-hydroxypropanoate; Butyl a-hydroxypropionate; n-Butyl lactate; n-Butyl lactate (ACGIH, OSHA); 2-Hydroxypropanoic acid butyl ester; Lactic acid, butyl ester (8CI); Propanoic acid, 2-hydroxy-, butyl ester (9CI) CAS No.: CoE No.:

138-22-7 372

FL No.: EINECS No.:

09.434 205-316-4

FEMA No.: JECFA No.:

2205 932

NAS No.:

2205

Description: Butyl lactate has a faintly sweet, pleasant odor with buttery, creamy, milky, sweet, mushroom undertones. Two optically active and one racemic form of butyl lactate are known.

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Consumption: Annual: 143.33 lb Individual: 0.0001214 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.480 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O3/146.16 (d-form, l-for, and dl-form) Specifications: (Burdock, 1997) Appearance Boiling point

Liquid (d-form, l-form and dlform) 77∞C at 10 mmHg (d-form); 70-73∞C at 10-11 mmHg (lform); 185∞C (dl-form)

Refractive index 1.4210 at 20∞C (dl-form)

Optical rotation +13.63∞C at 27.3∞C (d-form)

Solubility

Slightly soluble in water

Specific gravity

0.9744 at 27.6∞C (d-form); 0.973 at 20∞C (dl-form)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.80 1.63 1.88

Max. 10.20 2.75 3.25

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 60.00 0.75 3.31

Max. 80.00 1.75 5.31

Synthesis: The racemic d-form is prepared by reacting zinc ammonium l-lactate with n-butyl alcohol in the presence of concentrated H2SO4; the l-form is prepared by reacting zinc ammonium d-lactate with n-butyl alcohol in the presence of HCl; the racemic form is prepared by several methods, one being from calcium or sodium lactate and n-butyl alcohol in benzene in the presence of H2SO4, with subsequent azeotropic distillation of the mixture. Aroma threshold values: n/a Taste threshold values: Taste characteristic at 100 ppm: Harsh and sulfuraceous with fruit notes. Natural occurrence: Reported found in cognac, cider and white wine.

BUTYL LAURATE Synonyms: Butyl dodecanoate; butyl dodecylate; Butyl dodecanoate; Dodecanoic acid, butyl ester (9CI); Lauric acid, butyl ester (8CI) CAS No.: CoE No.:

106-18-3 376

FL No.: EINECS No.:

09.100 203-370-3

FEMA No.: JECFA No.:

2206 181

NAS No.:

2206

Description: Butyl laurate has a characteristic fruity, peanut-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 13.638 mg Empirical Formula/MW:

213

IOFI: n/a

C16H32O2/256.44 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point Melting point

154∞C –7∞C

Specific gravity

1.430-1.438 Insoluble in water; soluble in most organic solvents 0.853-0.863

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Milk products

Usual 64.08 120.00

Max. 74.74 160.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.35 12.00

Max. 1.70 20.00

Synthesis: By esterification of lauric acid with n-butyl alcohol in the presence of H2SO4 or by conducting the esterification using gaseous HCl as a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, whiskey and papaya.

BUTYL LEVULINATE Synonyms: Butyl g-butyrolactone; Butyl 4-oxopentanoate; Butyl laevulinate; n-Butyl laevulinate; Butyl levulinate; n-Butyl levulinate; Butyl 4-oxopentanoate; n-Butyl 4-oxopentanoate; 4-Ketopentanoic acid butyl ester; Levulinic acid, butyl ester (8CI); Pentanoic acid, 4-oxo-, butyl ester (9CI) CAS No.: CoE No.:

2052-15-5 374

FL No.: EINECS No.:

09.436 218-143-4

FEMA No.: JECFA No.:

2207 n/a

NAS No.:

2207

Description: Butyl levulinate has a fruity odor and a characteristic burning, bitter taste. Consumption: Annual: <1.00 lb Individual: 0.00004535 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.151 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.270 mg IOFI: Artificial Empirical Formula/MW: C9H16O3/172.23 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Slightly soluble in water; soluble in ether, alcohol, chloroform and other organic solvents (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point Refractive index

238∞C 1.4283 (1.4290) at 20∞C

Specific gravity

0.9735 (0.9745) at 20∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.13 1.44 6.00

Max. 8.20 2.69 8.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 30.00 0.57 4.38

Max. 40.00 1.71 6.14

Synthesis: By esterification of levulinic acid with n-butyl alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-BUTYL-2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, butyl ester; Butyl 2-methylbutanoate; Butyl 2-methylbutyrate; a-Butyl 2-methylbutylate CAS No.: CoE No.:

15706-73-7 FL No.: n/a EINECS No.:

09.519 239-798-2

FEMA No.: JECFA No.:

3393 207

NAS No.:

3393

Description: n-butyl-2-methylbutyrate has a fruity odor with cocoa undertones. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 0.579 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.23 Specifications: (FCC, 1996; proposed 2000) Acid value Appearance

Not more than 1.0 Colorless to pale-yellow liquid

Melting point Refractive index

Assay

98.0% of C9H18O2

Solubility

Boiling point

173∞C at 730 mmHg

Specific gravity

202∞C 1.407-1.413 at 20∞C Soluble in alcohol (1 ml in 1 ml 95% ethanol), propylene glycol, vegetable oils; insoluble in water 0.858-0.863∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 2.00 2.00

Max. 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: Detection: 17 to 87 ppb.

Usual 1.00 0.50 3.00

Max. 2.00 1.00 5.00

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Taste threshold values: n/a Natural occurrence: Reported found in strawberry, fresh apple, apple juice, apricot, banana, sweet cherry and melon.

BUTYL PHENYLACETATE Synonyms: Butyl a-toluate; Acetic acid, phenyl-, butyl ester; Benzeneacetic acid, butyl ester; Butyl benzeneacetate; Butyl benzene acetate; n-Butyl phenylacetate; Phenylethanoic acid butyl ester CAS No.: CoE No.:

122-43-0 2159

FL No.: EINECS No.:

09.787 204-543-6

FEMA No.: JECFA No.:

2209 n/a

NAS No.:

2209

Description: Butyl phenylacetate has pleasant rose- and honey-like odor. Consumption: Annual: 40.00 lb Individual: 0.00003389 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.745 mg IOFI: n/a Empirical Formula/MW: C12H16O2/192.26 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

Not more than 1.0 Colorless to pale-yellow liquid 98.0% of C12H16O2 260∞C

Refractive index Solubility Specific gravity

1.488-1.492 at 20∞C 1 ml in 1 ml 95% alcohol 0.990-0.997 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.71 3.00 5.50

Max. 16.86 5.80 7.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.81 6.14

Max. 2.75 12.29

Synthesis: By direct esterification of the acid with n-butyl alcohol in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Honey, sweet, chocolate, floral and rose-like. Natural occurrence: Reported found in mountain papaya.

3-N-BUTYLPHTHALIDE Synonyms: Butylphthalide; 3-Butylphthalide; 3-Butyl-1(3H)-isobenzofuranone; 1(3H)Isobenzofuranone, 3-butyl- (9CI); Phthalide, 3-butylCAS No.: CoE No.:

6066-49-5 n/a

FL No.: EINECS No.:

10.025 228-000-8

FEMA No.: JECFA No.:

3334 n/a

NAS No.:

3334

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Description: 3-N-Butylphthalide has an herbaceous celery-like odor reminiscent of concentrated vegetable soup. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.024 mg IOFI: Nature Identical Empirical Formula/MW:

C12H14O2/190.24 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Almost colorless, oily liquid 177-178∞C at 15 mmHg; 106-108∞C at 1 mmHg –57∞ (c = 1.96 in chloroform)

Refractive index Solubility Specific gravity

1.5260 at 20∞C Slightly soluble in water; soluble in alcohol and oils 1.0672 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gelatins, puddings

Usual 0.50 0.50

Max. 2.00 2.00

Food Category Jams, jellies Soups

Usual 0.50 0.20

Max. 2.00 1.00

Synthesis: From celery oil; from phthalide via bromination and subsequent reaction of the resulting phthalidic acid with n-butyl magnesium bromide. Aroma threshold values: Detection: 5 ppb Taste threshold values: n/a Natural occurrence: Reported found in Levisticum officinale (lovage) and L. acutilobum; also in celery oil.

BUTYL PROPIONATE Synonyms: Butyl propanoate; n-Butyl propanoate; n-Butyl propionate; Propanoic acid, butyl ester (9CI); Propionic acid, butyl ester (8CI) CAS No.: CoE No.:

590-01-2 405

FL No.: EINECS No.:

09.124 209-669-5

FEMA No.: JECFA No.:

2211 143

NAS No.:

2211

Description: Butyl propionate has a characteristic earthy, faintly sweet odor and apricot-like taste. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997)

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Trade association guidelines: FEMA PADI: 3.259 mg Empirical Formula/MW:

217

IOFI: Nature Identical

C7H14O2/130.18 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow liquid 96.0% (min) 145-146∞C

Refractive index Solubility Specific gravity

1.3975-1.4045 Slightly soluble in water; miscible with alcohol and ether 0.868-0.8825

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.00 18.17 13.86 4.09

Max. 5.00 26.18 30.82 5.69

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.90 2.54 16.36

Max. 15.47 3.66 24.29

Synthesis: By esterification of propionic acid with n-butyl alcohol in the presence of concentrated H2SO4 or p-toluene sulfonic acid. Aroma threshold values: Detection: 25 to 440 ppb Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, melon, strawberry, Gruyere de Comte cheese and plum.

BUTYL SALICYLATE Synonyms: Benzoic acid, 2-hydroxy-, butyl ester (9CI); Butyl 2-hydroxybenzoate; Butyl o-hydroxybenzoate; n-Butyl o-hydroxybenzoate; Butyl salicylate; n-Butyl salicylate; Salicylic acid, butyl ester (8CI) CAS No.: CoE No.:

2052-14-4 614

FL No.: EINECS No.:

09.763 218-142-9

FEMA No.: JECFA No.:

3650 n/a

NAS No.:

3650

Description: Butyl salicylate has a rough herbaceous chemical odor. Consumption: Annual: <1.00 lb Individual: 0.00000621 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 268∞C

Melting point

6∞C

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Reported uses (ppm): n/a Synthesis: By direct esterification of n-butanol with salicylic acid under azeotropic conditions. Aroma threshold values: Detection 5 to 7 ppb; Recognition 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in mountain papaya.

BUTYL STEARATE Synonyms: Butyl octadecanoate; Butyl octadecylate; BS; n-Butyl octadecanoate; n-Butyl stearate; Octadecanoic acid, butyl ester (9CI); Stearic acid, butyl ester (8CI); Tegester butyl stearate CAS No.: CoE No.:

123-95-5 n/a

FL No.: EINECS No.:

09.246 204-666-5

FEMA No.: JECFA No.:

2214 184

NAS No.:

2214

Description: Buty stearate has no odor or a faintly fatty odor. Consumption: Annual: 103.33 lb Individual: 0.00008757 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 173.340 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 52.679 mg IOFI: n/a Empirical Formula/MW: C22H44O2/340.35 Specifications: (FCC, 1996) Appearance Boiling point Melting range

Colorless, waxy solid 223∞C Between 17 and 21∞C

Flash point Iodine value Saponification value

Approx. 172∞C 1 max Between 165 and 180∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.00 363.80 26.42 3.00 5.00

Max. 5.10 453.20 189.60 4.33 7.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual Max. 52.85 177.80 30.00 40.00 1.67 2.33 188.50 218.40

Synthesis: By reacting silver state with n-butyl iodide at 100∞C by transesterification of glyceryl tristearate (tristearin) with n-butyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple and boiled mutton.

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BUTYL SULFIDE Synonyms: Dibutyl sulfide; Butane, 1,1'-thiobis- (9CI); Butyl monosulfide; Butyl sulfide (8CI); n-Butyl sulfide; n-Dibutyl sulfide; Di-n-butyl sulfide; Dibutyl thioether; 1,1'-Thiobisbutane; Thianonane-5; 5-Thianonane CAS No.: CoE No.:

544-40-1 484

FL No.: EINECS No.:

12.007 208-870-5

FEMA No.: JECFA No.:

2215 445

NAS No.:

2215

Description: Butyl sulfide has an herbaceous, green, garlic, onion, heavy odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.020 mg IOFI: Nature Identical Empirical Formula/MW: C8H18S/146.30 Specifications: (JECFA, 1998) Acid value Appearance

0.2 (max) Clear, colorless, viscous liquid

Optical rotation Refractive index

Assay

98.0% (min)

Solubility

Boiling point

138-142∞C

Specific gravity

–24.6∞C 1.475 Soluble in water, olive oil <15% and almond oil 1% w/w 1.0306

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.08 0.04 0.13

Max. 0.51 0.36 0.42

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.05

Max. 0.43 0.68

Synthesis: From butyl bromide and sodium sulfide in boiling ethanol; according to some authors two forms exist, exhibiting different boiling points but identical solubilities in various solvents; both forms are insoluble in water. Aroma threshold values: Recognition: 0.88 ppb Taste threshold values: n/a Natural occurrence: Reported found in raw cabbage, cooked beef and mushrooms.

BUTYL 10-UNDECENOATE Synonyms: Butyl 10-hendecenoate; Butyl undecylenoate; Butyl undec-10-enoate; Butyl undecylenate; Butyl 10-undecylenate; 10-Undecenoic acid, butyl ester (8CI)(9CI) CAS No.: CoE No.:

109-42-2 2103

FL No.: EINECS No.:

09.238 203-670-4

FEMA No.: JECFA No.:

2216 344

NAS No.:

2216

Description: Butyl 10-undecenoate has a slightly fatty, buttery, wine-like, unpleasant odor. Consumption: Annual: 91.67 lb Individual: 0.00007768 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 2.616 mg Empirical Formula/MW:

IOFI: Artificial

C15H28O2/240.39 Specifications: (JECFA, 1998) Appearance Boiling point

Colorless to pale-yellow liquid 125-128∞C

Refractive index Specific gravity

1.439-1.445 0.872-0.878

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 14.00 2.55 18.00

Max. 5.00 30.00 5.20 25.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.87 0.80 14.00

Max. 0.87 1.50 22.50

Synthesis: By esterification of the acid with n-butyl alcohol at the boiling point in the presence of concentrated H2SO4 or in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-BUTYL VALERATE Synonyms: n-Butylpentanoate; n-Butyl-n-valerianate; Butyl pentanoate; Butyl valerate; Pentanoic acid, butyl ester CAS No.: CoE No.:

591-68-4 466

FL No.: EINECS No.:

09.148 209-728-5

FEMA No.: JECFA No.:

2217 160

NAS No.:

2217

Description: Characteristic fruity (apple-raspberry) odor and corresponding sweet taste. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 2.030 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Appearance

Liquid

Assay

99.0% (min)

Boiling point

186.5∞C

Refractive index 1.408-1.416 Slightly soluble in water; Solubility soluble in propylene glycol Specific gravity 0.861-0.871

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.09 2.63 2.88

Max. 16.84 3.51 3.71

Food Category Nonalcoholic beverages Soft candy

Usual 1.88 8.60

Max. 2.94 11.20

Synthesis: By esterification of the acid with n-butyl alcohol in the presence of concentrated H2SO2 at the boil. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, pineapple, fruity, banana, ripe and tutti-frutti. Natural occurrence: Reported found in fresh apple, bananas, blackberry, plum, whiskey, malt and Bourbon vanilla.

BUTYRALDEHYDE Synonyms: Butal; Butaldehyde; Butalyde; Butanal (9CI); n-Butanal; Butanaldehyde; Butylaldehyde; Butyl aldehyde; n-Butyl aldehyde; Butyral; n-Butyraldehyde; Butyric aldehyde CAS No.: CoE No.:

123-72-8 91

FL No.: EINECS No.:

05.003 204-646-6

FEMA No.: JECFA No.:

2219 86

NAS No.:

2219

Description: Butyraldehyde has a characteristic pungent odor. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 1.053 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O/72.10 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point p-Butyraldehyde

Not more than 5.0 Colorless, mobile liquid 98.0% of C4H8O 74.8∞C 2.5%

Distillation range Solubility Specific gravity Water

Between 72 and 80∞C (first 95%) 1:27 in water 0.797-0.802 at 25∞C 0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.35 5.52 3.22 4.46

Max. 0.77 8.05 5.24 9.25

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.16 0.36 0.51 3.52

Max. 2.41 0.70 1.38 5.46

Synthesis: By dry distillation of calcium butyrate and calcium formate. Aroma threshold values: Detection: 19 to 37 ppb; Recognition: 11 to 27 ppb Taste threshold values: Taste characteristics at 5 ppm: Musty, fusel, fermented, bready and yeasty with a malty nuance.

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Natural occurrence: Reported found in the essential oils from flowers, fruits, leaves or bark of L Monarda fistulosa, Litsea cubeba, Bulgarian clary sage, Cajeput, Euchalyptus cinerea, E. globules, and others, as well as in apple and strawberry aromas. Also reported found in fresh apple, pears, carrots, peas, soybean, butter, milk, black tea, roast chicken, peanuts, loganberry, honey, white wine and hog plums (Spondias mombins L.)

n-BUTYRIC ACID Synonyms: Butanic acid; Butanoic acid (9CI); n-Butanoic acid; Butter acids; Butyrate; Butyric acid (8CI); 1-Butyric acid; Ethylacetic acid; 1-Propanecarboxylic acid; Propylformic acid CAS No.: CoE No.:

107-92-6 5

FL No.: EINECS No.:

08.005 203-532-3

FEMA No.: JECFA No.:

2221 87

NAS No.:

2221

Description: n-Butyric acid has a persistent, penetrating, rancid, butter-like odor and burning, acid taste. Consumption: Annual: 113500.00 lb Individual: 0.09618 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 10.268 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.10 Specifications: (JECFA, 1997) Appearance Assay

Colorless liquid 99.0% (min)

Lead Refractive index

Boiling point

164∞C

Solubility

Heavy metals

<0.004%

Specific gravity

<10mg/kg 1.397-1.399 Miscible with alcohol, most fixed oils, propylene and water 0.952-1.399

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Hard candy

Usual 2.10 43.97 2.00 125.00 9.00 9.40 13.01 39.07

Max. 3.54 105.30 10.81 200.00 25.54 13.76 21.15 103.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual Max. 100.50 183.10 6.85 6.85 15.00 15.00 8.58 16.49 24.00 48.00 31.57 41.62 8.56 8.56

Synthesis: Obtained by fermentation of starches and molasses with selective enzymes (Granulo saccharobutyricum); it is subsequently isolated as the calcium salt. Aroma threshold values: Detection: 240 ppb to 4.8 ppm Taste threshold values: Taste characteristics at 250 ppm: Acidic, sour, cheesy, dairy, creamy with a fruity nuance.

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Natural occurrence: Normally occurs in butter as a glyceride. It has been reported found in the essential oils of citronella Ceylon, Eucalyptus globules, Araucaria cunninghamii, Lippia scaberrima, Monarda fistulosa, cajeput, Heracleum giganteum, lavender, Hedeoma pulegioides, valerian, nutmeg, hops, Pastinaca sativa, Spanish anise and others. It has been identified in strawberry aroma, apricot, American cranberry, sour cherry, black currants, butter, milk, strawberry jam, cheeses (blue, cheddar, feta, Swiss, Camembert and Romano), raspberry, papaya, coffee mutton, beer, rum, bourbon whiskey and cider.

g-BUTYROLACTONE Synonyms: 4-Hydroxybutanoic acid lactone; 3 (or 4)-Hydroxybutyric acid, lactone; 1,2Butanolide; 1,4-Butanolide CAS No.: CoE No.:

96-48-0 615

FL No.: EINECS No.:

10.006 202-509-5

FEMA No.: JECFA No.:

3291 219

NAS No.:

3291

Description: g-Butyrolactone has a faint, sweet, aromatic slightly buttery odor. Consumption: Annual: 1866.67 lb Individual: 0.001581 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: No safety concern at current levle of intake (1998) Trade association guidelines: FEMA PADI: 6.587 mg IOFI: Nature Identical Empirical Formula/MW: C4H6O2/86.09 Specifications: (FCC, 1996) Appearance

Colorless to slightly yellow

Refractive index

Assay

98.0% of C4H6O2

Solubility

Boiling point

204∞C

Specific gravity

1.434-1.454 at 20∞C Soluble in water; miscible in alcohol 1.120-1.130 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Frozen dairy Fruit ices Gravies

Usual 10.00 20.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Other grains Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Synthesis: From acetylene and formaldehyde, also from a number of alternative sources; ethylene chlorohydrin, glutamic acid, g-hydroxybutyric acid solutions, tetrahydrofuran, vinylacetic acid. Aroma threshold values: Detection: 20 to 50 ppm Taste threshold values: Taste characteristic at 75 ppm: Milky, creamy with fruity peach-like afternotes.

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Natural occurrence: Reported found as a constituent in coffee aroma; also a volatile flavor component in roasted filberts. Also reported found in tomato, potato, soybeans, beans, vinegar, mushrooms, roasted chicken, beef, cider, beer, wine, scallops and clams.

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C CACAO (COCOA) Botanical name: Theobroma cacao L. Botanical family: Sterculiaceae Other names: Theobroma, cacao. Compounds derived include cocoa, chocolate and cocoa butter. Foreign names: Cacao (Fr.), Kakao (Ger.), Cacao (Sp.), Cacao (It.) Description: Cocoa tree is cultivated mainly in Central and South America and equatorial Africa. It grows naturally to a height of 10 to 12 m, bears large, sparse, lanceolated leaves and produces small blossoms in clusters and fruits (pods) containing many almond-shaped seeds. The fruit of the cacao tree is approximately 30 cm in length, which grows on the trunk and large branches of the plant. Contained within the pod are about 40 seeds, or beans, that are used in the processing of all cocoa products. The parts used are the seeds, either toasted or fermented. Although several varieties of cacao exist, the forasstero variety from West Africa accounts for more than 90% of world production. Cacao is generally used to describe the crude material, while cocoa is used to describe the processed products. Cacao (cocoa) has a cocoa flavor and aroma. The characteristic bitter taste of cocoa is due to the reaction of diketopiperazines with theobromine during roasting. Cocoa products find extensive uses in foods. Derivatives: Essential oil, tincture, distillate, fluid extract, infusion (typical beverage). Alcoholic extracts are generally obtained by treatment of the partially crushed seeds with 40 to 70∞C alcohol. The distillate has an alcohol concentration of 65%. It is obtained from the same type of cacao used for the preparation of tinctures as well as from cacao varieties with low fat content. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 163, 163.110, 163.111, 163.112, 163.113, 163.123, 163.130, 163.150, 163.153, 163.155, 182.20 (as oils, oleoresins and natural extractives), 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Specific gravity

0.9075

Refractive index

1.4728

Essential oil composition: Cocoa contains more than 300 volatile compounds. Cocoa contains several alkaloids including theobromine (0.5 to 2.7%), caffeine (about 0.25% in cocoa) and trigonelline. Cocoa butter contains triglycerides consisting of mainly of oleic, stearic and palmitic acids. About three quarters of the fat are present as monosaturates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.055 ppm: Cocoa, powdery, bitter, beany, brown and roasted with a yeasty nuance.

Cocoa Extract CAS No.: CoE No.:

977075-45-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6376

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Description: Cocoa extract is one of the three main products obtained from cocoa seeds. The other two products are cocoa powder and cocoa butter. Following curing and fermentation, the beans are dried and roasted to yield the desired flavor, color and aroma. Consumption: Annual: 198333.33 lb Individual: 0.1680 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CADE Botanical name: Juniperus oxycedrus L. Botanical family: Pinaceae Foreign names: Essence de Cadé, Kadeoel (Ger.), Cadé (Sp.), Cade (It.) Description: Juniperus oxycedrus is a branched tree or shrub, native to southern Europe. It has linear-subulate, prickly-pointed leaves. It flowers in axillary catkins, and has red, round berries much larger than J. comminum (common juniper). The part used is the wood portion. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.531, as oil of cade); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents include d-cadinene, a sesquiterpene, l-cadinol and dimethylnaphthalene. Aroma threshold values: n/a Taste threshold values: n/a

Cade Oil Other names: Cade oil rectified; Empyreumatic oil of Juniper; Haarlem oil; Juniper tar; Oil of cade; Oils cade; Oils Juniperus oxycedrus wood; Oleum juniperi empyreumaticum; Silver balsam; Tilly drops CAS No.: CoE No.:

8013-10-3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Cade oil is identical to juniper tar, obtained by destructive distillation of the wood from Jeniperus oxycedrus. The oil usually is rectified under vacuum to improve color and solubility. The cade oil used in perfumery is usually a rectified oil. Consumption: Annual: <1.00 lb Individual: 0.00014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.531); HOC (1992)

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.831 mg Specifications: (Burdock, 1997) Optical rotation Solubilty +4∞ 17’ to +4∞ 40’ Refractive index

1.511 to 1.520 at 20∞C

227

IOFI: Natural

Specific gravity

1:5 in 95% alcohol 0.952 to 0.961 at 25∞C

Physical–chemical characteristics: Rectified cade oil is a clear orange-brown to darkbrown, oily liquid with an intense, tar-like, smoky, phenolic odor. Reported uses: The oil is mainly used in perfumery. It is also used occasionally to impart a smoky note to canned meats and fish. Aroma threshold values: n/a Taste threshold values: n/a

CADINENE Synonyms: Cadinene; (1S-(1alpha,4alpha,4alpha,6alpha,8abeta))-Decahydro-4-isopropyl-1,6-dimethylnaphthalene, didehydro derivative; Naphthalene, decahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S-(1alpha,4alpha,4aalpha,6alpha,8abeta))-, didehydro deriv. (9CI) CAS No.: CoE No.:

29350-73-0 FL No.: n/a EINECS No.:

01.021 249-580-9

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7718

Description: Cadinene has a characteristic pungent odor. The relative position of the two double bonds characterizes the stereoisomers of cadinene; these have been identified. Consumption: Annual: <1.00 lb Individual: 0.0002921 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW:

C15H24/204.34 a, b, g, g1, d, and e

Specifications: (Burdock, 1995)

Appearance Colorless liquid

Refractive index

a and b: 1.5059 at 20∞C; g: 1.5075, 1.5080, 1.5056 at 20∞C; g1: 1.5152 at 20∞C; d: 1.5086, 1.5085, 1.5090 at 20∞C; e: 1.5090 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1995) (Continued) Specific gravity

Boiling point

g1: 120-121∞C at 9 mmHg

Optical rotation

a and b: –251∞ at 20∞C; g: +148∞, +3∞4’, +56∞7’ at 20∞C; g1: –18∞9’ at 20∞C; d: +90∞, +77∞, +84∞6 ’ at 20∞C; e: 47∞2’ at 20∞C

a and b: 0.9239 at 20∞C; g: 0.9125, 0.9146, 0.9087 at 20∞C; d: 0.9175, 0.9146, 0.9162 at 20∞C; e: 0.9107 at 20∞C

(Part 2 of 2)

Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The presence of cadinene has been confirmed in several essential oils: a- and b-cadinene in the oil of Dacrydium colensoi; g-cadinene in the oils of Java citronella, ylang-ylang, and Populus balsamifera; g1-cadinene in the oil of lemongrass Malabar; dcadinene in the oils of citronella, calamus, and ylang-ylang; e-cadinene in the oil of ylangylang.

CAFFEINE Synonyms: Cafamil; Cafecon; Cafeina; Caffeine (8CI); Caffeine, synthetic; Caffine; Cafipel; Coffeine; Coffeinum; 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione; Guaranine; Methyltheobromide; Methyltheobromine; 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (9CI); Thein; Theine; Theobromine, 1-methyl; Theobromine, 1-methyl-; Theophylline, 7-methyl; 1,3,7-Trimethyl-2,6-dioxopurine; 1,3,7-Trimethylxanthine; Xanthine, 1,3,7-trimethyl CAS No.: CoE No.:

58-08-2 n/a

FL No.: EINECS No.:

16.016 200-362-1

FEMA No.: JECFA No.:

2224 n/a

NAS No.:

2224

Description: Caffeine is the alkaloid 1,3,7-trimethylxanthine. It is one of the xanthine derivatives present up to 1.5% in seeds of coffee (Coffea arabica L.) and up to 5% in the leaves of tea (Camelia sinensis). It is a component of the beverages made from these plants. Caffeine is also a component of chocolate (Theobroma cacao) and the cola nut (Cola acuminata Schott and Endel. and related species), the extract of which is used in cola drinks. It is virtually odorless. Caffeine is added to cola-type beverages for its enhancement of flavor. Subtle and subliminal flavors are widely appreciated by consumers and caffeine has a modifying effect on other components of the beverage. The threshold for detecting the presence of caffeine in liquid foods varies depending on the nature of other substances present, but lies close to the level characteristic of currently produced cola-type beverages. The threshold for detection of caffeine in water has been shown to be 0.0095%; in liquid foods, 0.0184%. In one study, panelists could distinguish a solution containing 0.0058% caffeine from the control. The threshold for detecting taste difference between an aqueous solution of caffeine and a water control was also shown to be 0.005% caffeine and to distinguish bitterness, 0.011% caffeine. In aqueous solutions containing threshold and subthreshold concentrations of caffeine, sucrose, citric acid and salt, all compounds depressed the taste intensity of each other.26 Consumption: Annual: 8700000.00 lb Individual: 7.3728 mg/kg/day 26 Adapted

from SCOGS report on caffeine PB 283 441.

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.1180 FDA (other): Approved for OTC use (21 CFR 310.545, 340.10); excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg IOFI: Nature Identical Empirical Formula/MW: C8H10N4O2/194.19 Specifications: (FCC, 1996) White powder or white, glistening needles, usually matted together Not less than 98.5% and not more than 101.0% of C8H10N4O2 calculated on an Assay anhydrous basis A) Dissolve 1 ml in 5 ml HCl, add 50 mg potassium chlorate and evaporate on a steam bath to dryness; invert over a vessel containing a few drops of 6 N ammonium hydroxide: residue should acquire a purple color which will disapIdentification pear on the addition of a solution of fixed alkali B) IR spectrum of mineral oil dispersion of sample dried at 800∞C for 4 hours shows maxima at same wavelength as a similar preparation of USP Caffeine Reference Standard Heavy metals Not more than 10 mg/kg (as Pb) Appearance

Lead

Not more than 1 mg/kg

Labeling

Indicate: hydrous or anhydrous

Other alkaloids

Passes test

Readily carbonizable substances

Passes test

Residue on ignition

Not more than 0.1%

Water

Melting range Between 235 and 27.5∞C

Solubility

Anhydrous: Not more than 0.5%; hydrous: Not more than 8.5% Soluble in water, alcohol, chloroform and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.06 0.30 0.30

Max. 0.07 0.40 0.40

Food Category Nonalcoholic beverages Soft candy

Usual 0.13 0.30

Max. 0.14 0.40

Synthesis: Usually obtained from tea dust in which it is present up to 5% or as a by-product from the manufacture of caffeine-free coffee; synthetically prepared starting with dimethylurea and malonic acid. Aroma threshold values: Detection: 29 to 300 ppm. Also see above description. Taste threshold values: See above, Description.

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Natural occurrence: Reported found in tea, coffee and maté leaves; also in guarana paste and cola nuts.

CAJEPUT Botanical name: Melaleuca leucadendron L. and other Melaleuca species Botanical family: Myrtaceae Foreign names: Cajeput (Fr.), Cajeput (Ger.), Cajeput (Sp.), Cajeput (It.) Description: This evergreen tree has a dense, gray-green crown on a stout, often twisted, trunk covered with pink, papery, fibrous bark. The parts used are the twigs and fresh leaves. The lower and younger tree yields the most suitable material for distillation. Cajeput is a commonly growing wild tree in the Moluccas, Malaya, northern Australia, Queensland and New South Wales. In Malaya and the Philippines the name kaji-puti means “white wood,” referring to the color of the lumber from this tree. It also grows in the U.S. (Florida), but these plants are not used for production of essential oil. Cajeput has a strong, camphoraceous odor and aromatic, bitter, burning taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents include cineol, valeric and benzoic aldehydes, a-terpineol (free from esterified), l-a-pinene, l-limonene, dipentene and sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

Cajeput Oil Other names: Cajuput oil; EPA Pesticide Chemical Code 040504; Oil of cajuput; Oils, cajuput CAS No.: CoE No.:

8008-98-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2225 n/a

NAS No.:

2225

Description: The oil, obtained from the distillation of the leaves and twigs, has an agreeable, penetrating, camphoraceous odor and aromatic bitter taste. Most commercial Cajeput oil comes from the tree M. leucadendron. Apart from its use as general household remedies for colds, throat irritation, pain, headache, etc., in the Far East, Cajeput oil has found very little use in Europe and America. Consumption: Annual: <1.00 lb Individual: 0.00014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.831 mg Specifications: (Burdock, 1997) Specific gravity Cineol content Optical rotation

0.908 to 0.925 50 to 65% ± 0∞ to –4∞

231

IOFI: Natural

Refractive index Solubility

1.466 to 1.470 1:1 in 80% alcohol

Physical–chemical characteristics: The oil is an almost colorless, green or yellow liquid. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 4.87 1.00 0.20

Max. 9.90 2.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.30 6.80

Max. 3.00 2.00 9.50

Aroma threshold values: n/a Taste threshold values: n/a

CALAMUS (PROHIBITED) Botanical name: Acorus calamus L. At least four subtypes of calamus have been identified and are differentiated by their content of the compound isoasarone. Botanical family: Araceae Other names: Sweet flag, sweet grass, sweet root, sweet myrtle, sweet cinnamon Foreign names: Calamus (Fr.), Kalmus (Ger.), Calamo (Sp.), Calamo (It.) CAS No.: CoE No.:

977022-90-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2226* n/a

NAS No.: n/a

Description: Calamus has sword-shaped leaves and a yellow-green, flowering spike protruding at an angle from a three-sided stem. This distinguishes it from poisonous irises. It is found in damp, swampy areas. Various chromosomic species exist (di-, tri- and tetraploid). It is a perennial water plant, native to India, now widespread. It is about 1 m tall and exhibits a penetrating, pleasant odor. It has cylindrical, nodular, branched rhizomes. It flowers from June to August. Rhizomes are used to produce oil. The rhizomes have been used medicinally since biblical times. The underground rhizome is used as a spice and flavoring in drinks, cosmetics and toothpastes. However, because the major component, isoasarone, has been linked to the development of tumors in animals, the use of calamus and its extracts are prohibited by FDA. In recent years, A. calamus has been classified into four separate varieties, which grow in different locations worldwide. The virtually isoasarone-free plant grows in North America (drug type I). Western Europe is home to another type of calamus, the oil of which contains 10% isoasarone (drug type II). Two other varieties have been found to contain 96% isoasarone (drug type III and IV). *Note: This compound has been removed from FEMA GRAS list #4, 1970. Derivatives: Tincture (20% in 60% ethanol), fluid extract and essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.110 (prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Calamus contains from 1.5 to 3.5% of a volatile oil responsible for the plant’s characteristic smell and taste. Major component (up to 75%) in some types of calamus oil is b-asarone (also called as cis-isoasarone).27 In addition to isoasarone, more than a dozen other fragment compounds have been identified in the oil. In addition to the toxic asarone, the other main constituents include d-a-pinene, camphene, cineol, camphor, eugenol and methyleugenol. Reported uses: (FEMA, 1994) Formerly FEMA GRAS No. 2227, removed from GRAS list in 1970 Aroma threshold values: n/a Taste threshold values: n/a

Calamus Oil (Prohibited) Other names: Oil of calamus; Oil of sweet flag; Oils Acorus calamus CAS No.: CoE No.:

8015-79-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2227* n/a

NAS No.:

n/a

Description: The essential oil is obtained by steam distillation of dried rhizomes. Depending on the origin, it exhibits varying physical–chemical constants. The oil has a warm, camphorlike odor. The flavor of the calamus oil is equally warm-spicy, yet slightly bitter with a slowly growing, pungent aftertaste. The Indian-type oil is obtained by steam distillation of the fresh root or unpeeled dried root. *This compound has been removed from FEMA GRAS list #4, 1970. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.110 (prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) European Oil Optical rotation +15∞ 50’ to +18∞ 14’ Refractive index 1.5045 to 1.15070 Solubility 1:0.5 in 90% ethanol Specific gravity 0.960 to 0.974

Indian Oil Acid value <4 Ester value 3 to 20 Optical rotation +2∞ to +6.6∞ Refractive index 1.550 to 1.5525 Specific gravity 1.060 to 1.080

Physical–chemical characteristics: The European essential oil is a yellow-brownish liquid. The Indian-type oil is yellow-brown. Reported uses: (FEMA, 1994) Formerly FEMA GRAS No. 2226, removed from GRAS list in 1970. Aroma threshold values: n/a Taste threshold values: n/a

27 Bisset.

(1994). Herbal Drugs and Phytopharmaceuticals. MedPharm Scientific Publishers, Stuttgart.

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CALCIUM ACETATE Synonyms: Acetate of lime; Acetic acid, calcium salt; Brown acetate; Calcium acetate; Calcium diacetate; Calcium di(acetate); Lime acetate; Lime pyrolignite; Acetate of lime; Sorbo-calcian; Sorbo-calcion; Vinegar salts CAS No.: CoE No.:

62-54-4 n/a

FL No.: EINECS No.:

n/a 200-540-9

FEMA No.: JECFA No.:

2228 n/a

NAS No.:

2228

Description: Calcium acetate, also known as acetate of lime or vinegar salts, is the calcium salt of acetic acid. It is an odorless powder. Calcium has an important role in the nutrition of humans and animals. Hormonal mechanisms control absorption of dietary calcium (including added calcium salts) allowing adaptation to a range of calcium intakes while maintaining a relatively constant blood calcium concentration of about 10 mg/100 ml. Major functions of calcium inside the body include the formation and maintenance of bones and teeth, the physiology of muscle contraction, the cell membrane integrity, the activity of several enzymes that have specific requirement for it, the coagulation of blood, and the regulation of acid-base balance.28 Consumption: Annual: 295000.00 lb Individual: 0.25 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 181.29, 184.1185, 582.6185 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.040 mg IOFI: n/a Empirical Formula/MW: CaC4H6O4/158.17 Specifications: (FCC, 1996) Appearance

A fine, white, bulky powder

Not less than 99.0% and not more than 100.5% of Assay CaC4H6O4 calculated on the anhydrous basis Chloride Not more than 0.05% Fluoride Not more than 0.05% Heavy metals (as Pb) Not more than 10 mg/kg

Identification

A 1/10 solution gives positive tests for calcium and for acetate

Solubility

Soluble in water; slightly soluble in alcohol

Sulfate Water

Not more than 0.1% Not more than 7.0%

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Gelatins, puddings

Usual 0.04 1.90

Max. 0.17 2.04

Food Category Sweet sauce

Synthesis: Produced by calcium hydroxide neutralization of acetic acid. 28 Adapted

from SCOGS report on calcium acetate PB 254 539.

Usual 0.07

Max. 1.50

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CALUMBA ROOT Botanical name: Jatrorrhiza palmate (Lam.) Miers Botanical family: Menispermaceae Foreign names: Colombo (Fr.), Kolombo (Ger.), Colombo (It.) CAS No.: CoE No.:

977000-55-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6020

Description: Calumba is an herbaceous shrub, a few meters in length with creeping stalks (creeping liana) originating from the rhizomes. The shrub is native to the east African coast and is cultivated in the East Indies. The parts used are the roots (commercially offered in sliced discs). Calumba is odorless with a bitter-tonic flavor. Derivatives: Tincture (15 to 20% in 65 to 70% ethanol) and fluid extract Consumption: Annual: 66.67 lb Individual: 0.000056 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The dried product and its derivatives contain bitter substances: columbine, columbic acid, columbamine, jatrorrhizine and other alkaloids. An essential oil has been isolated experimentally in minimum yields. Aroma threshold values: n/a Taste threshold values: n/a

Calumba Root Extract CAS No.: CoE No.:

977000-74-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6021

Description: See above, Calumba. The root extract contains the bitter principle columbine and is used as a tonic. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CAMOMILE FLOWER (CHAMOMILE)

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Hungarian or German Botanical name: Matricaria chamomilla L. Botanical family: Asteraceae (Formerly Compositae) Other names: German Chamomile, Annual Chamomile Foreign names: Petite camomille (Fr.), Echte Kamille (Ger.), Manzanilla alemna (Sp.), Camomilla volgare (It.) CAS No.: CoE No.:

977001-96-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6184

Description: German chamomile (M. chamomilla), also known as Hungarian, single or wild chamomile, is of the Asteraceae family. This plant yields a blue-colored volatile oil and possesses a distinct, though weaker, apple-like fragrance and bitter aromatic taste. It is also called “pin heads” which alludes to the more pointed appearance of the flower heads. The species has much smaller flower heads, grows up to 0.6 m high and is native to Europe and northern and western Asia. It is extensively cultivated in Hungary, Romania, Bulgaria, the former Yugoslavia, Germany, Greece and Egypt. The plant flowers from May to July. It has a characteristic aroma and bitter-aromatic taste. Derivatives: Infusion (2%), tincture (20% in 70% ethanol), soft and dried fluid extract, and the essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents are chamazulene (approx. 1 to 15%), sesquiterpene alcohols and caprinic acid ester. The flowers also contain some other ingredients, apigenine, methyl ether of umbelliferone and fatty acids. Chamazulene, an artifact formed during heating while preparing teas and extracts, comprises about 5% of the essential oil. Up to 50% of the essential oil consists of a-bisabolol, an unsaturated monocyclic sesquiterpene alcohol.29 Other minor components include apigenin and angelic acid. Aroma threshold values: n/a Taste threshold values: n/a

Camomile Flower Hungarian Oil Other names: Blue chamomile oil; Chamomile blue oil; Chamomile flower, Hungerian, oil; Chamomile-German oil; Camomile oil, German; Hungarian chamomile oil; EPA Pesticide Chemical Code 128853; Wild chamomile oil CAS No.: CoE No.:

8002-66-2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: 2273 JECFA No.: n/a

NAS No.:

2273

Description: The essential oil is obtained by steam distillation of flowers and stalks with variable yields ranging from 0.3 to more than 1%, depending on the area of production. It has a characteristic intensely sweet, herbaceous coumarin-like odor with a fresh undernote. Consumption: Annual: 36.67 lb Individual: 0.000031 mg/kg/day 29 Isaac.

(1979). Planta Medica 35, 118.

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.267 mg Specifications: FCC, 1996)

IOFI: Natural

Acid value Not more than 15.0 Solubility Passes test; soluble in most fixed oils Ester value Between 250 and 310 Specific gravity Between 0.892 and 0.910 Heavy metals Passes test Refractive index Between 1.440 and 1.450 at 20∞C (as Pb) Identification Infrared spectra Note: FCC has described same specification for both the Mchamomilla and Chamaemelum nobile oil under chamomile oil.

Physical–chemical characteristics: It is a deep-blue or bluish-green liquid. When exposed to light or air, the blue color changes to green and finally to brown. Upon cooling, the oil may become viscous. It is soluble in most fixed oils and propylene glycols. It is insoluble in glycerin and mineral oils. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.40 11.54 0.04 4.34

Max. 5.47 16.38 0.04 6.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.64 2.09 9.75

Max. 14.33 3.49 14.35

Aroma threshold values: n/a Taste threshold values: n/a

CAMOMILE FLOWER (CHAMOMILE) Roman or English Botanical name: Chamaemelum nobile (formerly Anthemis nobilis) Botanical family: Compositae (now Asteraceae). Other names: English chamomile Foreign names: Camomille Romaine (Fr.), Roemische Kamille (Ger.), Manzanilla Romana (Sp.), Camomilla Romana (It.) CAS No.: CoE No.:

977007-26-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Chamaemelum nobile (formerly Anthemis nobilis) is a strongly fragrant, highly branched, slowly growing perennial herb, with flower heads about 2.5 cm across. The plant is 15 to 30 cm high with deeply buried rhizomes. This sprouts numerous, ascending, occasionally upright, simple or branched, rounded, vertical grooved, pubescent stems. The stems end in 12 to 18 fruit-bearing, white florets that are about 2 to 2.5 cm wide. The plant is native to southern and western Europe. The plant has been cultivated in England, Belgium, the U.S., Argentina and other countries. The flowers deliver a pungent, grassy flavor. The parts used medicinally are the dried expanded flower heads (i.e., the flowers that are fully open), from

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which a blue essential oil is obtained by steam distillation. This species is referred to as chamomile flowers or Chamomillae ramanae flos in official compendia. Derivatives: Infusion (2%), tincture (20% in 30 to 50% ethanol), fluid extract and the essential oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Generally, chamomile flowers yield between 0.4 to 1% of the steam-distilled oil. The oil contains 85% aliphatic esters of angelic and tiglic acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, floral, spice-like with warm, herbal, green tea nuance.

Camomile Flower Roman Extract Other names: Chamomile flower, Roman, extract (Chamaemelum nobile; Anthemis nobilis L.) CAS No.: CoE No.:

84749-86-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Chamomile. Consumption: Annual: 1316.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.520 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 20.20 11.80

Max. 24.00 42.80 17.80

2274 n/a

NAS No.:

2274

Individual: 0.0011 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 27.00 10.80 21.20

Max. 49.50 15.60 31.80

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.3%: Sweet, brown, tobacco, raisin and plum-like.

Camomile Flower English Oil Other names: Anthemis nobilis oil; Anthemis nobilis flower oil; Chamomile flower, English oil (FDA preferred name); Chamomile flower oil, English; Chamomile flower oil, Roman; Chamomile oil; Chamomile oil, English; Chamomile oil, Roman; English chamomile oil CAS No.: CoE No.:

8015-92-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2272 n/a

NAS No.:

2272

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Description: Chamomile oil is obtained by steam distillation of the dried flowers of the socalled English or Roman chamomile, Chamaemelum nobile. It has a strong, aromatic odor, characteristic of flowers. The odor is extremely diffusive but it has little tenacity. The flavor of the oil is somewhat bitter, chemical or medicinal, but has also been described as fruityherbaceous and warm. Consumption: Annual: 8.33 lb Individual: 0.000007 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.2030 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.075 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 15.0

Ester value

Between 250 and 310

Heavy metals (as Pb) Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.440 and 1.450 at 20∞C Passes test, soluble in most fixed oils Between 0.892 and 0.910

Physical–chemical characteristics: It is a light-blue or light-blue-greenish liquid. The color may change with age to greenish-yellow or yellow-brown. It is almost completely soluble in mineral oil. It is soluble with some haziness, in propylene glycol, but it is insoluble in glycerin. Reported uses (ppm): Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 2.10 3.57 3.02 6.51

Max. 2.75 7.71 3.54 7.54

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 2.75 3.38

Max. 0.08 3.94 7.01

Aroma threshold values: n/a Taste threshold values: n/a

CAMPHENE Synonyms: Bicyclo(2.2.1)heptane, 2,2-dimethyl-3-methylene- (9CI); Camphene (8CI); dl-Camphene; Camphene(2,2-dimethyl-3-methylene-norbornane); 2,2-Dimethyl-3-methyene- bicyclo(2.2.1)heptane; 2,2-Dimethyl-3-methylene-norbornane; 2,2-Dimethyl-3-methylene norbornane; 3,3-Dimethyl-2-methylenenorbornane; 3,3-Dimethyl-2-methylenenorcamphane CAS No.: CoE No.:

79-92-5 2227

FL No.: EINECS No.:

01.009 201-234-8

FEMA No.: JECFA No.:

2229 n/a

NAS No.:

2229

Description: Camphene has a terpene, camphoraceous taste. Consumption: Annual: 63.33 lb Individual: 0.00005367 mg/kg/day Regulatory Status: 30 FDA

does not distinguish between Roman chamomile oil (FEMA No. 2275) and English chamomile oil (FEMA No. 2272), choosing to identify both as “English” using the FEMA No. 2272 and the CAS No. 8015-927. The NAS survey recognizes all the FEMA distinctions of chamomile.

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CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.778 mg Empirical Formula/MW:

239

IOFI: Nature Identical

C10H16/136.23 Specifications: (FCC, 1996) Appearance Assay

Colorless, crystalline mass 80.0% of C10H16

Melting point Solidification point

Boiling point

159∞C

Solubility

52∞C 40∞C Soluble in alcohol; miscible in most fixed acids; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 25.32 27.34 13.00

Max. 29.49 27.81 13.99

Food Category Nonalcoholic beverages Soft candy

Usual 17.93 81.79

Max. 27.08 89.95

Synthesis: From pinene by catalytic isomerization or from bornyl chloride by heating with alkali in the presence of abietenesulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The l-form was isolated in 1888 by Gobolow in the oil of Abies sibirica; its structure was described by G. Wagner. It also occurs in the oils of Tsuga canadensis, Thuja occidentalis, Artemisia herba alba and others. The d-form is present in several essential oils: orange flowers, camphor, lavender, calamus, Curcuma aromatica and others. It is found in apricot, lemon oil, orange peel oil, carrots, black currants, cinnamon, ginger, cumin seed, nutmeg, cardamon and turmeric.

CAMPHOLENE ACETATE Synonyms: 1-Acetoxy-2-(2,2,3-trimethyl-3-cyclopentenyl)ethane; 3-Cyclopentene-1-ethanol; 2,2,3-Tri-methyl- acetate; 2-(2,2,3-Tri-methyl-3-cyclopentenyl)ethyl acetate; 2,2,3-Trimethyl-cyclopent-3-ene-1-ethyl acetate CAS No.: CoE No.:

1727-68-0 n/a

FL No.: EINECS No.:

n/a 217-041-7

FEMA No.: JECFA No.:

3657 n/a

NAS No.:

3657

Description: Camphene acetate has a sweet, woody odor with ionone nuance. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.327 mg Empirical Formula/MW:

IOFI: n/a

C12H20O2/196.29 Specifications: (Burdock, 1997) Appearance Assay Boiling point Optical rotation

Clear liquid 97.9% 96-97∞C at 5 mmHg 0.6∞ at 20∞C

Refractive index Solubility Specific gravity

1.4574 Insoluble in water and fat 0.9455

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 3.00 3.00 3.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00

Max. 3.00 3.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in juniper oil.

a-CAMPHOLENIC ALCOHOL Synonyms: a-Campholenol; 3-Cyclopentene-1-ethanol; 2-(2,2,3-Trimethyl)-3-cyclopentene-1-ethanol; alpha-Campholenic alcohol; 2,2,3-Trimethylcyclopent-3-ene-1-ethanol CAS No.: CoE No.:

1901-38-8 n/a

FL No.: EINECS No.:

02.114 217-600-5

FEMA No.: JECFA No.:

3741 n/a

NAS No.:

3741

Description: a-Campholenic alcohol has a sweet, berry, camphoraceous odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.302 mg IOFI: n/a Empirical Formula/MW: C10H18O/154.25 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

96.6%

Solubility

Boiling point

74-76∞C at 0.6 mmHg

1.4736 at 20∞C Slightly soluble in water; soluble in fat and alcohol

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 1.00 1.00 10.00 1.00 0.70 1.00

Max. 1.50 2.00 35.00 2.00 1.50 1.50

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00 0.70 2.00

Max. 2.00 2.50 2.00 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black raspberries and rosemary.

d-CAMPHOR Synonyms: d-2-Bornanone; d-2-Camphanone; Alcanfor; Bicyclo(2.2.1)heptan-2-one, 1,7,7-trimethyl-, (1R)-; (+)-2-Bornanone; d-2-Bornanone; (+)-Bornan-2-one; d-2-Camphanone; Camphor, (+)-; Camphor usp; Camphor, (1R,4R)-(+)-; (+)-Camphor; d-Camphor; d-(+)-Camphor; Japanese camphor CAS No.: CoE No.:

464-49-3 140

FL No.: EINECS No.:

07.215 207-355-2

FEMA No.: JECFA No.:

2230 n/a

NAS No.:

2230

Description: d-Camphor has a characteristic penetrating odor, and a burning, bitter, fresh taste. For other details of description see Camphor Tree. Consumption: Annual: 3333.33 lb Individual: 0.002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16) JECFA: n/a Trade association guidelines: FEMA PADI: 2.707 mg IOFI: Nature Identical Empirical Formula/MW: C10H16O/152.23 Specifications: (FCC, 1996) Angular rotation Appearance Boiling point

Between +41∞ and +43∞ White to gray, translucent crystal or fused mass 204∞C

Melting range

Between 174 and 179∞C

Solubility

1 ml in 1 ml 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 5.00 10.33 15.00 17.06

Max. 10.00 15.35 25.00 23.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.32 5.40 3.02 5.26

Max. 12.19 6.68 6.02 25.17

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Synthesis: Natural camphor is obtained by distillation from the plants of Cinnamomum or Laurus camphora from China and Japan, together with the corresponding essential oils; the raw camphor contains several impurities; it is separated from the water and the essential oil by pressure or by centrifugation and subsequently purified by sublimation or crystallization; synthetic camphor is prepared from pinene isolated by fractional distillation of turpentine oil; pinene is reacted to bornyl chloride with gaseous HCl under pressure and then to camphene; the distilled and purified camphene is then oxidized to camphor with Na+ or K+ bichromate in the presence of H2SO4. Aroma threshold values: Detection: 1 to 1.29 ppm Taste threshold values: Taste characteristics at 20 ppm: Medicinal, camphoraceous, mentholic and woody. Natural occurrence: Frequently occurring in nature as the d- or l-form; the optically inactive form is seldom encountered; the d-form has been reported found in Cinnamomum camphora Ness. (Laurus camphora L.) from China, Japan and the East Indies; in Sassafras officinale, Lavandula spica and in other Labiatae; the l-form is reported found in the essential oils of Salvia grandiflora, Matricaria parthenium, Artemisia herba alba; the optically inactive form is found in Chrysanthemum japonicum sinense. Also reported found in orange peel oil, lemon peel oil, apricot, raspberry, anise, cinnamon root bark, ginger, pepper, coriander, calamus, sweet fennel and rosemary.

CAMPHOR, TREE Botanical name: Cinnamomum camphora (L.) Nees & Ebermeier Botanical family: Lauraceae Foreign names: Camphre (Fr.), Kampfer (Ger.), Alcanfor (Sp.), Canfora (It.) CAS No.: CoE No.:

464-49-3 n/a

FL No.: 07.215 EINECS No.: 207-355-2

FEMA No.: 2230 JECFA No.: n/a

NAS No.:

2230

Description: The camphor is a tall, majestic tree native to the Far East (China, Taiwan, Japan). This evergreen tree has aromatic leaves and stems, red leaves maturing to dark green, and yellow flowers. The initial or whole camphor oil is obtained by steam distillation of the trees classified as C. camphora Sieb. and a number of related varieties, including hon-sho, ho-sho, yu-sho, rau-kusu, sho-guy and ohba-kusu. Hon-sho represents the most important variety growing mainly in Japan and Taiwan. The yu-sho variety grows in China. The shoguy variety grows in Taiwan, but its essential oil does not contain camphor. The ohba-kusu also grows in Taiwan and its essential oil contains 95% safrole. The wild plants yield a larger amount of camphor and essential oil than the cultivated ones. The yield also increases with age of the plant. Depending on the composition, crude camphor oils distilled from the different varieties are classified differently into: Camphore safrole, hon-sho variety (Japan); camphore safrole (Taiwan); Camphor cineol (Chinese camphor oil), yu-sho variety; camphor linalool, ho-shu variety (Taiwan); and true camphor oil. Parts used are wood, stumpwood, branches and leaves. Camphor has a characteristic penetrating odor and a burning bitter, fresh taste. For details refer to Burdock (1997). Derivatives: The distillation of clippings, roots or wood chips provides solid, white camphor crystals and camphor oil. Consumption: Annual: 3333.33 lb Individual: 0.0028 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 172.510 (safrole free) FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.707 mg IOFI: Natural Specifications: For different camphors, including true camphore (white camphore oil 860 to 880, brown camphor oil 1070, yellow camphor oil 960 to 980 and blue camphor oil); Chinese camphor oil (apopin oil); ho wood oil (shiu wood oil); and ho leaf oil; see descriptions in Burdock (1997). Essential oil composition: The main constituents of crude camphor oil include acids: Acetic, formic, isobutyric, propionic, isovaleric, myristic, lauric, etc.; aldehydes: isovaleric, propionic, acetic, furfural, hexanal, etc.; cineoles: safrole, l-linalool, geraniol, borneol, citronellol, terpineol, cresol, eugenol, carvacrol, pinene, camphene, camphonr and phellandrene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 5.00 10.33 15.00 17.06

Max. 10.00 15.35 25.00 23.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.32 5.40 3.02 5.26

Max. 12.19 6.68 6.02 25.17

Aroma threshold values: Detection: 1.0 to 1.29 ppm Taste threshold values: Taste characteristics at 20 ppm: Medicinal, camphoraceous, mentholic and woody.

Camphor Japanese White Oil Other names: Camphor oil brown; Camphor oil rectified; Camphor oil white; Camphor oil yellow; Japanese, oil of camphor; Liquid camphor; Oil camphor sassafrassy CAS No.: CoE No.:

8008-51-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2231 n/a

NAS No.:

2231

Description: The oil is produced by fractional distillation of the crude camphor oil after the camphor has been crystallized. It is obtained from the bark and tree. The white oil contains cineole as the principal component along with monoterpenes. Consumption: Annual: 2200.00 lb Individual: 0.0018 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free) FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Flash point Specific gravity

114∞C 0.881

Vapor pressure

Physical–chemical characteristics: A white viscous liquid. Aroma threshold values: n/a Taste threshold values: n/a

~0.2 mmHg

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Camphor Oil Formosan Ho-Sho Leaves Other names: Camphor oil, Formosan ho-sho, leaves (Cinnamomum camphora Seib.) CAS No.: CoE No.:

8022-91-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The leaf oil (ho leaf oil) contains up to 80% linalool; the oil does not contain free crystalline camphor. The oil is steam-distilled from the leaves and has a sweet, floral, delicate odor reminiscent of linalool. Also see Camphor Tree. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free) FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CANANGA Botanical name: Cananga odorata Hook & Thoms. (Canangium odoratum Baill. f. macrophylla) Botanical family: Annonaceae Foreign names: Cananga (Fr.), Cananga (Ger.), Cananga (Sp.), Cananga (It.) Description: For a long time, cananga and ylang-ylang trees were considered identical species. A more accurate study classified the true cananga plant as the tree of Canangium odoratum Baill. f. macrophylla, whereas ylang-ylang was classified as Canangium odoratum Baill. f. genuine. Cananga, a native of the Moluccas, grows wild or cultivated throughout tropical Asia and the islands of the Indian Ocean. The tree may reach up to 30 m in height. Although it flowers year-round, the production peak occurs between October and December. Cananga has a slightly woody, floral odor reminiscent of ylang-ylang and a burning taste. Derivatives: Essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Category 2 (These source materials and preparations, on the basis of information avialble, are not considered to constitute a risk to health in the quantities used.) FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Leaf: terpenes (a-pinene 14%, b-pinene 4.5%, myrcene 0.6%, limonene 0.4%, d-elemene 1.1%, a-ylangene 0.3%, a-copaene 2.9%, b-cubebene 0.7%, bcaryophyllene 26.3%, a-amorphene 0.4%, a-humulene 6.3%, germacrene D 11.7%, amuurolene 1.1%, bicyclogermacrene 0.6%, g-cadinene 0.8%, d-cadinene 3%); oxygenated terpenic compounds (linalool 1.9%, a-terpineol 0.3%, caryophyllene epoxide 0.6%, T-cadinol 0.9%, a-cadinol 0.8%); aliphatic alcohols (n-hexanol 10.2%, (Z)-hex-3-enol 3.1%, (E)hex-2-enol 0.2%); (E)-hex-2-enal 2.0% (CoE, 2000).

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Aroma threshold values: n/a Taste threshold values: n/a

Cananga Oil Other names: Cananga oil, Java; Java cananga oil; Oils, cananga CAS No.: CoE No.:

68606-83-7 FL No.: 103 b EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2232 n/a

NAS No.:

2232

Description: Cananga oil is the total essential oil, water distilled from the flowers of Cananga odorata in the northern and western parts of Java (Indonesia). It has a harsh floral odor suggestive of ylang-ylang. Consumption: Annual: 3.33 lb Individual: 0.0000028 mg/kg/day Regulatory Status: CoE: Category 2. Use levels in ppm: baked goods 28.51; frozen dairy 10.30; soft candy 31.23; gelatins, puddings 32.31; nonalcoholic beverages 13.30; alcoholic beverages 28.00; chewing gum 0.36. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation Heavy metals (as Pb) Refractive index

Between –15∞ and –30∞

Saponification value

Passes test

Solubility

Between 1.495 and 1.505 at 20∞

Specific gravity

Between 10 and 40 Passes test; soluble in most fixed oils Between 0.904 and 0.920

Physical–chemical characteristics: Light to deep yellow liquid. Aroma threshold values: n/a Taste threshold values: n/a

CANDELILLA WAX (Wax from stems and branches of Euphorbia cerifera) Botanical name: Euphobia cerifera Botanical family: Euphorbiaceae Other names: Candelilla; Candelilla wax (wax from stems and branches of Euphorbia cerifera); Koster keunen candelilla wax; Waxes, candelilla CAS No.: CoE No.:

8006-44-8 n/a

FL No.: EINECS No.:

n/a 232-347-0

FEMA No.: JECFA No.:

3479 n/a

NAS No.:

3479

Description: Candelilla wax is obtained from several species of Euphorbiaceae, rush-like perennial plants that grow in the semi-arid regions of northern Mexico and southern Texas, and to a limited extent in Arizona and southern California. The plants consist of numerous slender, leafless cylindrical stalks 2 to 5 ft high, covered with a powdery wax that gives the plant a blue-green color. The wax is extracted from the plants by immersing the dried stalks in boiling water acidified with sulfuric acid; the molten product is skimmed off as it rises to the surface.

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The wax is transferred to lead-lined tanks, kept at the boiling point to remove water, and then allowed to settle to remove any dirt present. The yield of clarified wax is from 1.5 to 3.0% of the air-dried plant. The sole criterion of purity is usually the color of the product, which varies from light yellow to brown. For other details of description refer to Burdock (1997). Consumption: Annual: 15933.33 lb Individual: 0.01350 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1976 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1992) Trade association guidelines: FEMA PADI: 2.234 mg IOFI: Natural Empirical Formula/MW: n/a Specifications: (FCC, 1996) Acid value Appearance Identification Heavy metals (as Pb)

Between 12 and 22 Hard, yellowish-brown, opaque to translucent Comparison of IR absorbtion spectrum with standard

Lead

Not more than 3 mg/kg

Melting range

Between 68.5 and 72.5∞C

Saponification value

Between 43 and 65

Not more than 0.002%

Solubility

Soluble in chloroform and toluene; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 15.00 5.00

Max. 30.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 15.00 10.00

Max. 30.00 15.00

Aroma threshold values: n/a Taste threshold values: n/a

CAPERS Botanical name: Capparis spinosa L. Botanical family: Capparidaceae Foreign names: Caprier épineux (Fr.), Kapernstande (Ger.), Taparera (Sp.), Cappero (It.) CAS No.: CoE No.:

977050-25-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6179

Description: C. spinosa is a wild or cultivated, prickly, prostrate shrub, commonly growing in the rocky and mountain areas of southern Europe, northern Africa and around the Mediterranean basin. The plant has woody, cylindrical, branched, grayish roots, numerous sarmentose stems with alternate leaves and edible buds. Two forms of caper can be found, a spiny and a non-spiny variety. Capers thrive best in dry soil. The part used is the root bark. Capers have a sour, astringent flavor. The caper has a long history of use as a culinary spice. Derivatives: Decoction, tincture and fluid extract. All derivatives contain the glucoside capparirutin. Consumption: Annual: 196666.67 lb Individual: 0.1666 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Essential oil composition: Contains the glucoside capparirutin. Aroma threshold values: n/a Taste threshold values: n/a

247

IOFI: n/a

CAPSICUM 31 Botanical name: Capsicum minimum Mill., C. frutescens L., C. annum L., and similar varieties of the species Botanical family: Solanaceae Other names: Cayenne pepper; Red pepper; paprika; Capsicum peppers Foreign names: piment Caraibe or Poivron Rouge (Fr.), Cayenne Pfeffer (Ger.), Pipienta chiles (Sp.), Capsico (It.) CAS No.: CoE No.:

97707-72-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6180

Description: Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent food additives. Commercially the fruits of Capsicum annum and its varieties are known under the names of Spanish pepper, poivrons and paprika. The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum. The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika. In the U.S. this is simply paprika. It is recognized that approximately five species and their hybrids contribute to all sources of “peppers.” The fruits are the part used. Capsicum is mild to highly pungent. Capsicum was first described in the late 1400s by a physician who accompanied Columbus to the West Indies. Capsicum frutescens: C. frutescens is a small shrub similar to other capsicum species native to South America. It has a 2- to 3-year life span, reaches a height of 1 m, has greenish-yellow flowers clustered at the base of lanceolate leaves and has small oblong, intensely red pods 1 to 3 cm long. Capsicum annum: C. annum is an annual, shrub-like herb smaller than C. frutescens, with a woody stem and single, white flowers located at the junction of the isolated leaves. The oblong pods (fruits) exhibit varying colors — yellow to red to black. The fruits of C. annum have a taste less pungent than C. frutescens. Derivatives: Fluid extracts, tincture (10% in 90% ethanol, or 20% in 60% ethanol) and oleoresins (also plated onto inert carrier). Derivative names: Capsicum oleoresin, Paprika oleoresin, Red pepper oleoresin Consumption: Annual: 1328333.33 lb Individual: 1.1257 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.340, 182.10, 582.10 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The best-known constituent accounting for the pungent flavor is decylene vanillylamide (also known as capsaicin), a very pungent phenolic chemical. Capsicum contains about 1.5% of an irritating oleoresin. The major component of the oil is capsai31 Also

see Paprika.

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cin (0.02%). The pungency appears to be related to the presence of a 4-hydroxy-3methoxyphenyl substituent. Aroma threshold values: n/a Taste threshold values: The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million in aqueous solutions.

Capsicum Extract CAS No.: CoE No.:

977018-42-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2233 n/a

NAS No.:

2233

Description: See above, Capsicum. Consumption: Annual: 4833.33 lb Individual: 0.0040 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.345, 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 145.169 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 1175.00 1200.00 250.00 295.00 795.00 870.00 270.00 330.00 80.00 115.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 6.25 6.25 121.40 197.80 91.04 167.30 380.00 450.00 1134.00 1266.00

Aroma threshold values: n/a Taste threshold values: n/a

Capsicum Oleoresin Other names: Capsicum oleoresin; Capsicin; Capsicum oleoresin (Capsicum spp.); Capsicum oleoresin, oil soluble; Chili oleoresin; Oleoresin capsicum Afcricanus; Resins, oleo-, capsicum CAS No.: CoE No.:

8023-77-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2234 n/a

NAS No.:

2234

Description: Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatile with steam. Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annum L. var. conoides Irish with subsequent removal of the solvent. It has a characteristic odor and an extremely strong bite. Consumption: Annual: 278333.33 lb Individual: 0.2358 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: 52.034 mg Specifications: (Burdock, 1997) Color value Scoville heat units

4,000 max 480,000 min

249

IOFI: Natural

Solubility

Partly in alcohol

Physical–chemical characteristics: It is a clear-red, light-amber or a dark-red viscous liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats oils Frozen dairy

Usual 770.00 50.36 95.57 246.70 58.00 24.26

Max. 900.00 81.58 159.70 327.00 58.00 27.41

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 18.00 20.00 49.39 49.70 9.56 18.89 74.55 143.60 91.56 101.40 21.37 23.59

Aroma threshold values: n/a Taste threshold values: n/a

CARAMEL Synonyms: Burnt sugar; Burnt sugar coloring; Caramel, color; Caramel (color); Caramel liquid; Caramel powder CAS No.: CoE No.:

8028-89-5 n/a

FL No.: EINECS No.:

n/a 232-435-9

FEMA No.: JECFA No.:

2235 n/a

NAS No.:

2235

Description: Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details see Burdock (1997). Consumption: Annual: 156500000.00 lb Individual: 132.6271 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.85, 73.1085, 73.2085, 182.1235, 582.1235 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: Caramel I - ADI: Not specified; Caramel II – ADI: Not allocated; Caramel III – ADI: 0-200; Caramel IV- ADI: 0-200 (1985) Trade association guidelines: FEMA PADI: 5.837 mg IOFI: n/a Empirical Formula/MW: C10H18O/154.25 Specifications: (FCC, 1996) Ammoniacal nitrogen

Not more than 0.6% calculated on an equivalent color basis

Mercury

Appearance

Dark-brown-to-black liquid or solid

4-Methylimidazole

Arsenic (as As)

Not more than 1 mg/kg

Sulfur dioxide

Not more than 0.1 mg/kg Not more than 0.025% calculated on an equivalent color basis Not more than 0.2% calculated on an equivalent color basis (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Color intensity

Between 0.01 and 0.6 absorbance units

Total nitrogen

Heavy metals

Not more than 25 mg/kg

Total sulfur

Lead

Not more than 2 mg/kg

Not more than 3.3% calculated on an equivalent color basis Not more than 3.5% calculated on an equivalent color basis (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Confection, frosting Fats, oils Fish Frozen dairy Fruit juice Gelatins, puddings Gravies Hard candy

Usual 1.02 2.34 1.20 10.15 2.30 0.67 0.43 0.78 0.59 0.99 539.30 0.07

Max. 2.48 4.30 1.20 10.15 3.21 0.67 0.43 1.31 0.59 1.25 543.10 0.39

Food Category Instant coffee, tea Meat products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.05 2.11 1.53 0.05 0.59 1.23 4.11 20.86 0.55 2.40 0.55 2.53

Max. 0.19 2.40 1.67 0.08 0.69 2.37 4.11 47.77 2.54 2.77 1.61 2.69

Synthesis: Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARAWAY Botanical name: Carum carvi l. Botanical family: Umbelliferae Other names: Karawya Foreign names: Carvi (Fr.), Kümmel (Ger.), caró (Sp.), Carvi (It.) CAS No.: CoE No.:

977001-27-6 112

FL No.: EINECS No.:

05.023 n/a

FEMA No.: JECFA No.:

2236 n/a

NAS No.:

2236

Description: A biennial herbaceous plant very common in Europe, Asia, Africa and the U.S., it has a tapering fleshy root, furrowed stem, finely cut feathery leaves, umbels of small flower heads in midsummer, and capsules containing two curved narrow seeds. The plant grows to about 60 cm and it blooms from May to July. The part used is the fruit, containing approximately 15% of fixed oils and 3 to 7% of essential oil. Caraway has a warm, biting flavor with a strong, fatty, harsh undernote. Derivatives: Infusion (3%), decoction (5%), alcoholic distillate in 75% alcohol and distillation waters. Also, a greenish-yellow liquid oleoresin is extracted from the seed. Consumption: Annual: 1463333.33 lb Individual: 1.2401 mg/kg/day Regulatory Status:

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CoE: Category 1 (no restriction on use). Use levels in ppm: Baked goods 8355; fats, oils 11; meat products 1442; processed vegetables 4000; condiments, relishes 435.6; soups 532; snack foods 139; alcoholic beverages 323.7; gravies 13.5 FDA: 21 CFR 133.127, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 732.556 mg IOFI: Natural Essential oil composition: In addition to carvone, the oil contains d-limonene, carveol, diacetyl furfural, methyl alcohol, acetic aldehyde and other substances. Caraway oil consists of 3.5 to 7% volatile and fatty oils; resin, sugar, tannin, mucilage. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Gravies

Usual Max. 164.90 323.70 4158.00 8355.00 434.10 435.60 11.00 11.00 8.20 13.50

Food Category Meat products Processed vegetables Snack foods Soups

Usual Max. 671.10 1442.00 1000.00 4000.00 114.00 139.00 470.00 532.00

Aroma threshold values: n/a Taste threshold values: n/a

Caraway Oil Other names: Caraway, oil (Carum carvi L.); Carum carvi oil; Oil of caraway; Oils, caraway; Oils, Carum carvi CAS No.: CoE No.:

8000-42-8 112

FL No.: EINECS No.:

05.023 n/a

FEMA No.: JECFA No.:

2238 n/a

NAS No.:

2238

Description: The oil is steam-distilled from the dried, crushed, ripe fruits. It is offered in market in at least two grades: crude and double rectified. The crude oil has an initial note of nauseating, almost amine-like type; the rectified oil does not have this odor. Consumption: Annual: 2283.33 lb Individual: 0.0019 mg/kg/day Regulatory Status: CoE: Category 1 (no restriction on use). Use levels in ppm: Baked goods 225.4; cheese 0.12; frozen dairy 43.43; meat products 146; condiments, relishes 41.71; soft candy 87.9; gelatins, puddings 128.1; soups 0.6; nonalcoholic beverages 35.09; alcoholic beverages 142.4; hard candy 50; chewing gum 0.45 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 43.892 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +70∞ and +80∞

Refractive index

Between 1.484 and 1.488 at 20∞C Passes test

Assay

Not less than 50.0% by volume of ketones as carvone

Solubility in alcohol

Heavy metals (as Pb)

Passes tests

Specific gravity Between 0.900 and 0.910

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Physical–chemical characteristics: A colorless to pale-yellow liquid; darkens and thickens with age. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 114.80 181.60 0.05 0.31 36.03 34.95

Max. 142.40 225.40 0.12 0.45 41.71 43.43

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 100.00 128.10 50.00 50.00 110.90 146.00 27.11 35.09 74.22 87.90 0.60 0.60

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Green, herbal, carvone with a woody nuance.

CARAWAY, BLACK Botanical name: Nigella sativa L. Botanical family: Ranunculaceae Other names: Roman coriander; Cumin black; Black cumin CAS No.: CoE No.:

977017-84-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2237 n/a

NAS No.:

2237

Description: Black cumin is an annual that is occasionally cultivated for its seeds, which are used for seasoning food and sometimes mixed with bread. It has feathery foliage, gray-blue flowers and inflated pods of black seeds. The plant grows from central Europe to northern Africa and western Asia. Consumption: Annual: 666.67 lb Individual: 0.00056 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.587 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 33.00

Max. 35.00

Note: FEMA has two listings for Caraway Black: (1) Under Caraway black (Nigella sativa) (2237); and (2) Cumin black (Nigella sativa) (2342) with different CAS numbers. Aroma threshold values: n/a Taste threshold values: n/a

CARBOXYMETHYL CELLULOSE Synonyms: Carbose; Carboxymethylated cellulose pulp; Carboxymethylcellulose; Carboxymethyl cellulose; Carboxymethyl cellulose ether; Carboximethylcellulosum; Cellofas; Cellulose carboxymethylate; Cellulose, carboxymethyl ether (8CI)(9CI); cm-Cellulose;

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Celluloseglycolic acid; CMC; Colloresine; Glycocel TA; Glycolic acid cellulose ether; Thylose CAS No.: CoE No.:

9000-11-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2239 n/a

NAS No.:

2239

Description: Cellulose is a natural substance normally present in most diets because it is the major structural carbohydrate of green plants. Cellulose is essentially a linear polymer of glucopyranose units connected by a-1,4-glucoside links. In nature, cellulose is present in plant cell walls as fibers. The molecular weight of the isolated cellulose is approximately 50,000 daltons. The principal sources of cellulose for food-related purposes are cotton linters and wood pulp. Chemical processing converts cellulose into forms or derivatives suitable for incorporation into food products or for use in food packaging materials. For food use, the optimum degree of substitution of a carboxymethyl-residue on each anhydroglucopyranose unit on cellulose is 0.95. By preliminary mild acid hydrolysis, the degree of polymerization (i.e., molecular size) of the cellulose may be reduced before carboxymethylation. Control of the degree of substitution and the degree of polymerization during processing results in production of a wide variety of derivatives that differ in such physical properties as gelling, temperature, viscosity and dispersibility in water. Sodium carboxymethyl cellulose is used as a thickening agent and stabilizer in foods. Because carboxymethyl cellulose is spontaneously converted to sodium salt in alkaline solution, it is probable that any distinction between carboxymethyl cellulose and sodium carboxymethyl cellulose in foodstuffs is artificial.32 Consumption: Annual: 630000.00 lb Individual: 0.5338 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated (1960) Trade association guidelines: FEMA PADI: 51.687 mg IOFI: n/a Empirical Formula/MW: n/a Specifications: (Burdock, 1997) Appearance

White granules

Solubility

Solubility depends on degree of sodium substitution

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 1.20 4.00 2.50 0.15 0.79 2.00 2.23

Max. 3.02 4.00 2.50 0.37 0.79 10.00 4.57

Food Category Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Sweet sauce

Usual Max. 0.56 1.27 0.20 0.35 0.12 0.22 0.08 0.08 3600.00 3600.00 0.72 4.90 700.00 700.00

Synthesis: Sodium carboxymethyl cellulose is produced by treating wood pulp or cotton linters with alkali and monochloroacetic acid. It occurs as a white- or cream-colored powder or granules. Aroma threshold values: n/a Taste threshold values: n/a 32 Adapted

from the SCOGS report on carboxymethyl cellulose, PB 274 667.

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Natural occurrence: Not reported found in nature.

CARDAMOM Botanical name: Elettaria cardamomum Maton Botanical family: Zingiberaceae Foreign name: Cardamome (Fr.), Kardamom (Ger.), Cardamomo (Sp.), Cardamomo (It.) CAS No.: CoE No.:

977005-95-0 FL No.: n/a n/a EINECS No.: n/a

FEMA No.: 2240 JECFA No.: n/a

NAS No.:

2240

Description: This perennial bears violet-striped, white flowers and aromatic, green fruits on erect or trailing racemes. The small variety of cardamom (a-minor) cultivated in Malabar is the most valuable variety. This variety has been almost entirely replaced, in the last 50 years, by the larger variety, b-major. The plant grows more than 2 m tall and exhibits a long rhizome from which the fruit-bearing stalks emerge. The fruits (husks) containing the seed are harvested prior to ripening, which is completed by exposing them to sunlight. The seeds are subsequently sorted into several commercial qualities based on color, size and origin (Malabar, Cylone, Mysore). Cardamom has a warm, spicy, aromatic odor that is somewhat pungent and faintly bitter at high concentrations. Derivatives: Essential oil, tincture (20% in 70% alcohol), fluid extract and oleoresin Consumption: Annual: 31166.67 lb Individual: 0.026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 54.685 mg IOFI: Natural Essential oil composition: The main constituents of the oil are limonene, cineol, d-a-terpineol and terpinyl acetate. Constituents of cardamom fruit Elettaria cardamomum, Mysore variety from Sri Lanka, include a-pinene, b-pinene, myrcene, phellandrene, limonene, 1-8cineol, 8-terpinene, p-cymene, linolool (6.95%); linalyl acetate, b-terpineol, a-terpinyl acetate (51.15%), nerol, geraniol, nerolidole and other susbtances.33 TNO (2000) reported identification of 156 compounds in cardamom. Of these, 39 were hydrocarbon, 36 alcohols, 19 carbony aldehydes, 9 carbony ketones, 14 acids, 22 esters and the remaining were ethers, phenols, furans and oxides or epoxides of pyrans or coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats oils Frozen dairy Fruit juice Gelatins, puddings

Usual Max. 199.50 798.00 105.00 559.20 208.70 500.00 11.00 11.00 1.00 2.00 40.00 200.00 500.00 1000.00

Aroma threshold values: n/a Taste threshold values: n/a

33 Badei.

(1992). Egyptian J. Food Sci. 20, 441.

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual Max. 42.50 5045.00 94.89 464.10 39.72 119.60 38.00 71.00 1500.00 2500.00 1.00 3.00

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Cardamom Oleoresin CAS No.: CoE No.:

977090-82-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6366

Description: The oleoresin is produced by extraction of seeds with ethylether, petroleum ether or other volatile solvent. The extract contains about 10% of the fixed oil, which is odorless. Oleoresin produces organoleptic virtues of the true spice even more closely than does the oil. Consumption: Annual: <1.00 lb Individual: 0.00013 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The ether extract is an orange-brown or greenish-brown liquid. Aroma threshold values: n/a Taste threshold values: n/a

Cardamom Seed Oil Other names: Cardamom oil; Cardamom resinoid; Cardamom seed oil (Elletaria cardamomum (L.) Maton); Elettaria cardamomum oil; Oil of cardamom; Oils, cardamom CAS No.: CoE No.:

8000-66-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2241 n/a

NAS No.:

2241

Description: The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks (hulls) and removed from the odorless hulls shortly before distillation, because the essential oil is extremely volatile and can considerably reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and a pungent, strongly aromatic taste. Consumption: Annual: 5500.00 lb Individual: 0.0046 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 14.783 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +22∞ and +44∞

Heavy metals (as Pb)

Passes test Between 1.462 and 1.466 at 20∞C

Refractive index

Solubility in alcohol Specific gravity

Passes test Between 0.917 and 0.947

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Physical–chemical characteristics: It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 111.10 51.50 61.84 5.62 12.91

Max. 117.30 66.89 66.81 6.61 14.90

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 5.00 0.02 36.18 2.29 6.74

Max. 10.00 0.02 53.99 4.04 8.03

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Woody, spicy, green and camphoraceous with an herbal nuance.

3-CARENE Synonyms: d-3-Carene; Car-3-ene; Isodiprene; 4,7,7-Trimethyl-3-norcarene; 3,7,7-Trimethylbicyclo[4.1.0]hept-3-ene; 3,7,7-Trimethylbicyclo[4.1.0]-3-heptene; 3,7,7-Trimethylbicyclo[4.1.0]heptene-3 CAS No.: CoE No.:

13466-78-9 FL No.: 10983 EINECS No.:

01.029 236-719-3

FEMA No.: JECFA No.:

Description: 3-Carene has a sweet, pungent turpentine-like taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.91168 mg Empirical Formula/MW: C10H16/136.24 Specifications: Assay Boiling point Density

90% 168-169oC 0.857

Flash point Refractive index Solubility

3821 n/a

NAS No.:

n/a

Individual: n/a

IOFI: Nature Identical

115oF 1.4740 Insoluble in water

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy

Usual 20.00 10.00 10.00 1.00 60.00 10.00 20.00 5.00 1.00 20.00

Max. 60.00 50.00 50.00 5.00 100.00 50.00 60.00 30.00 5.00 50.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables

Usual Max. 5.00 40.00 1.00 5.00 20.00 60.00 15.00 50.00 5.00 20.00 10.00 50.00 1.00 5.00 5.00 20.00 5.00 20.00 5.00 20.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 20.00 5.00 5.00 40.00 1.00 5.00

Max. 50.00 40.00 20.00 80.00 5.00 20.00

Food Category Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 10.00 50.00 5.00 30.00 20.00 60.00 5.00 20.00 1.00 10.00 15.00 50.00 (Part 2 of 2)

Synthesis: Extracted from the pine tree oil. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in basil oil, bell pepper, bilberry, black currant berry juice and buds, fennel oil, grapefruit juice, kumquat peel oil, lemon peel oil, lime peel oil (cold pressed and distilled), lovage seed, mandarin peel oil, orange juice, orange peel oil, orange (bitter) peel oil, tangerine peel oil and other natural products.

CARMINE Genus species: Coccus cacti L. (Dactylopius coccus Costa) Other names: Carminic acid; B. Rose liquid; Cosmetic micro blend carmine red B. C. 9275; Natural red 4 CAS No.: CoE No.:

1390-65-4 n/a

FL No.: EINECS No.:

n/a 215-724-4

FEMA No.: JECFA No.:

2242 n/a

NAS No.:

2242

Description: Carmine is the aluminum or calcium-aluminum lake, on an aluminum hydroxide substrate, obtained by an aqueous extraction of the dried female insects of Dactylopius coccus Costa, enclosing young larvae. The primary source of the raw material is from the Canary Islands and parts of South America. The coloring principle derived from carmine chiefly consists of carminic acid (C22H20O13). Derivatives: Carmine Lake Consumption: Annual: 43500.00 lb Individual: 0.036 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.100, 73.1100, 73.2087 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 5 (1982) Trade association guidelines: FEMA PADI: 0.784 mg IOFI: n/a Specifications: (FCC, 1996) Arsenic (as As) Ash Assay

Not more than 1 mg/kg Not more than 12.0% Not less than 42.0% of carminic acid (C22H20O13)

Lead Loss on drying Microbal limits: Salmonella

Not more than 10 mg/kg Not more than 20.0% Negative in 25 g

Physical–chemical characteristics: Carmine occurs as bright red, friable pieces or as a dark red powder. It is soluble in alkali solutions, slightly soluble in hot water and practically insoluble in cold water and in dilute acids.

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Composition: The coloring principle is chiefly carminic acid. Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 10.00

Max. 30.00

Aroma threshold values: n/a Taste threshold values: n/a

CAROB BEAN Botanical name: Ceratonia siliqua L. Botanical family: Leguminosae Other names: St. John’s bread; Locust bean Foreign names: Caroube (Fr.), Johannishbrotbaum (Ger.), Algarrabo europeo (Sp.), Carruba (It.) Description: The tree (~10 m high) is a large evergreen native to the Middle East region and the southern part of the Mediterranean. It is extensively cultivated for the seeds and fruit in Cyprus, Greece, Syria, Spain and Italy. The carob tree (also referred to as the locust tree) can reach heights of 10 m and is well adapted to arid farming conditions. The carob tree is exceedingly tolerant of typical plant diseases in this region and therefore minimizes agriculture risk. The dried or partially desiccated pulp exhibits a characteristic sweet flavor. The fruit pod consists of a pulp component referred to as the “kibble” and a seed component referred to as the “kernel.” The kibble (~90% of the pod) is generally used as is (i.e., unprocessed) as a feed component for animal food production in semiarid regions. The kernels (~10% of the pod) are ground and the gum constituent, referred to as a galactomannan, is extracted by various methods. Extracts of the carob tree pod have also been historically cited as a local community medicinal elixir (for diarrhea) in the Mediterranean region. Derivatives: Tincture (20 to 25% in 55 to 77% alcohol), fluid and soft extracts Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 133.178, 133.179, 150.141, 150.161, 184.1343 FDA (other): HOC (1992) JECFA: ADI: Not specified (1981) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The kibble consists of high concentrations of fermentable sugars (glucose, fructose, sucrose and maltose), as well as protein, pectin, cellulose, hemicellulose and polyphenols. The technical value within the seed endosperm is chemically defined as a neutral galactomannan, a high molecular weight hydrocolloid polysaccharide (polymer). The galactomannan polymer is composed of a 1,4-linked b-D-mannopyranosyl (mannose, 73 to 86% of molecule) units with single-side chains of a-D-galactopyranosyl (galactose, 14 to 27% of molecule) units irregularly attached to every fourth or fifth mannopyranosyl unit by 1,6-glycosidic linkages to the polymer. Aroma threshold values: n/a Taste threshold values: n/a

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Carob Bean Extract Other names: Locust bean extract; St. John’s bread extract CAS No.: CoE No.:

89961-45-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2243 n/a

NAS No.:

2243

Description: Carob bean extract is a product derived from the seeds but delivered in a tincture of alcohol or other fluids. The extract is used primarily for food flavoring and as a flavor modifier. For other details of description see above, Carob Bean. Consumption: Annual: 186666.67 lb Individual: 0.1581 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.023 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.49 0.86 0.03 7.67 4.23 1.97 1.90 1.09 2.00 2.49 1.59 3.35

Max. 2.00 1.30 0.03 7.67 4.23 2.04 1.90 2.54 5.00 2.99 1.98 4.57

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soft candy Soups Sweet sauce

Usual 0.02 2.00 1.00 1.84 0.74 1.41 0.05 0.01 0.34 0.25 3.19

Max. 0.04 5.00 2.50 1.84 1.83 2.00 0.05 0.01 0.35 0.40 4.55

Aroma threshold values: n/a Taste threshold values: n/a

Carob Bean Gum Other names: Carob bean extract; Carob flour; Carob gum (9CI); Carob seed gum; Ceratonia; Caratonia gum; Fructoline; Gum, carob bean locust’ Locust bean gum; Locust bean oil; Luctin; Lupogum; Saint John’s bread; St. John’s bread gum; Supercol CAS No.: CoE No.:

9000-40-2 n/a

FL No.: EINECS No.:

n/a 232-541-5

FEMA No.: JECFA No.:

2648 n/a

NAS No.:

2648

Description: Carob bean gum is a natural product obtained from the endosperm of milled seeds from the fruit pod of C. siliqua. Carob bean gum is obtained from the macerated endosperm of the seeds of the fruit pod of the carob tree. This endosperm, comprising 42 to 46% of the kernel, contains virtually all of the galactomannan present in the seed. Galactomannan is not found in the kibble. Carob bean gum is used as a food stabilizer and thickener, a flavor and/or flavor modifier, an emulsifier, a texturizer and a solvent/carrier/encapsulating agent. Consumption: Annual: 1800000.00 lb Individual: 1.525 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 182.20, 582.20, 582.7343 FDA (other): HOC (1992) JECFA: ADI: Not specified (1981) Trade association guidelines: FEMA PADI: 185.076 mg Specifications: (FCC, 19896) Acid-insoluble matter Arsenic (as As) Ash (total) Galactomannans Heavy metals (as Pb)

Not more than 4.0% Not more than 3 mg/kg Not more than 1.2% Not less than 75.0% Not more than 0.002%

Lead Loss on drying Protein Starch

IOFI: Natural Not more than 5 mg/kg Not more than 14.0% Not more than 7.0% Passes test

Physical–chemical characteristics: It is a white to yellowish-white powder. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0, which may be converted to gel by the addition of small amounts of sodium borate. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual Max. 150.00 150.00 490.00 980.00 540.00 1200.00

Food Category Nonalcoholic beverages Sweet sauce

Usual Max. 1100.00 2900.00 4700.00 6000.00

Aroma threshold values: n/a Taste threshold values: n/a

CARROT Botanical name: Daucus carota L. Botanical family: Umbelliferae Foreign names: Carotte commun (Fr.), Moehren (Ger.), Zanahoria (Sp.), Carota (It.) Description: The carrot is a biennial, herbaceous plant very common in Europe and many countries. The plant exhibits a fusiform (spindle-shaped) root of orange-red color, erect stalk, alternate leaves, white and pink flowers, and greenish seeds. It flowers from June to September. The parts used are root and seeds. Carrot has a pleasant, aromatic odor and warm spicy but sweet, piquant flavor. Derivatives: Decoction (3%), infusion (5% prepared from the roots) and a tinture (20% in 60% alcohol) prepared from the seeds Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 73.300, 139.125, 139.160, 155.200 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The chemical composition of the edible carrot root is 86% water, 0.9% protein, 0.1% fat, 10.7% carbohydrate, 1.2% fiber, trace elements and vitamin A (2,000 to 4,300 I.U./100 g). The main constituents identified in carrot seed oil of French production are carotenol (14 to 18%) and other constituents normally present in this type of essence-terpenes, terpene alcohols and sesquiterpenes. Substances in carrot seed oil include a- and bpinene (up to 13.3%), Carotol (up to 18 to 29%), daucol, limonene, b-elemene, cis-b-berga-

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moten, g-decalactone, b-farnesyl, geraniol, geranyl acetate (up to 10.34%), caryophyllene, caryophyllene oxide, methyl eugenol, nerolidol, euginol and others. The content of oil varies from 0.05 to 7.15%.34 Aroma threshold values: n/a Taste threshold values: n/a

Carrot Oil Other names: Carrot seed oil; Daucus oil; Oils, carrot CAS No.: CoE No.:

8015-88-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2244 n/a

NAS No.:

2244

Description: The volatile oil is obtained by steam distillation from the crushed seeds of carrot. The color additive, carrot oil, is the liquid or the solid portion of the mixture. The mixture can be obtained by hexane extraction of edible carrots, with subsequent removal of hexane by vacuum distillation. The resultant mixtures of solid and liquid extractives consist chiefly of oils, fats, waxes and carotenoids naturally occurring in carrots. The essential oil is prepared from seeds, roots and green parts of the plant. Depending on the parts of the plants used, the yield varies. The oil has a characteristic fatty odor. Consumption: Annual: 450.00 lb Individual: 0.00038 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.300, 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.065 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Not more than 5 Between –4∞ and –30∞

Saponification value Solubility in alcohol

Between 9 and 58 Passes test

Passes test

Specific gravity

Between 0.900 and 0.943

1.483 to 1.493 at 20∞C

Physical–chemical characteristics: It is an amber liquid. Carrot seed oil is soluble in most fixed oils, and is soluble, with opalescence, in mineral oil. It is practically insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 12.42 10.37 3.00 17.03 5.76 3.51

Max. 14.55 19.98 3.00 22.42 8.01 6.26

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.08 20.42 2.15 7.07 0.10

Aroma threshold values: n/a Taste threshold values: n/a

34 Leung.

(1996). Encyclopedia of Common Natural Ingredients. (2nd ed.). John Wiley & Sons, New York.

Max. 0.08 29.30 4.37 13.24 1.00

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CARVACROL Synonyms: Antioxine; Carvacrol (8CI); o-Cresol, 5-isopropyl; p-Cymen-2-ol; p-Cymene, 2-hydroxy-; 2-p-Cymenol; EPA Pesticide Chemical Code 022104; 1-Hydroxy-2-methyl-5isopropylbenzene; 2-Hydroxy-p-cymene; Isopropyl-o-cresol; 5-Isopropyl-o-cresol; 3-Isopropyl-6-methylphenol; 5-Isoproply-2-methylphenol; Isothymol; Karvakrol; 2-Methyl-5-isopropylphenol; 2-Methyl-5-(1-methylphenol)phenol; Phenol, 3-isopropyl-6-methyl-; Phenol, 5isopropyl-2-methyl-; Phenol, 2-methyl-5-(1-methyl-ethyl)-(9CI); o-Thymol CAS No.: CoE No.:

499-75-2 2055

FL No.: EINECS No.:

04.031 207-889-6

FEMA No.: JECFA No.:

2245 710

NAS No.:

2245

Description: Carvacrol has a characteristic pungent, warm odor. The commercial product consists of a mixture of isomers differing because of the position of the isopropyl radical. The odor characteristics differ between the technical (lower grade) and pure (higher grade) commercial products. Consumption: Annual: 101.67 lb Individual: 0.00008615 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.755 mg IOFI: Nature Identical Empirical Formula/MW:

C10H14O /150.22

Specifications: (FCC, 1996) Appearance

Colorless to yellow liquid

Refractive index

Assay

98.0%

Solubility

Boiling point

238∞C

Specific gravity

1.521-1.526 at 20∞C Soluble in alcohol (1 ml in 4 ml 60% alcohol gives clear solution) and ether; insoluble in water 0.974-0.980 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes

Usual 0.10 11.35 8.42 10.30

Max. 1.00 15.75 8.42 18.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: From p-cymene by sulfonation and subsequent alkali fusion. Aroma threshold values: Detection: 2.29 ppm Taste threshold values: n/a

Usual 16.58 5.99 23.73 15.17

Max. 22.49 9.05 28.54 21.43

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Natural occurrence: Occurs in the bark oil of Thuja articulata, camphor oil, in the oils of Monarda citriodora and Monarda fistulosa, in some species of Satureja, in the oil of various species of Origanum, Thymus, Thymbra spicata L., in the seed oil of Ptychotis ajowan D.C. and others. Also reported found in peel oils of lemon and lime, cumin seed, beer, calamus, Parmesan cheese, lovage root, plums and lemon balm.

CARVACRYL ETHYL ETHER Synonyms: 2-Ethoxy-p-cymene; Ethyl carvacrol; Ethyl carvacryl ether; Benzene, 2-ethoxy1-methyl-4-(1-methylethyl)- (9CI); 2-Ethoxy-1-methyl-4-(1-methylethyl)benzene; 5-Isopropyl-2-methylphenetole CAS No.: CoE No.:

4732-13-2 n/a

FL No.: EINECS No.:

04.038 225-238-4

FEMA No.: JECFA No.:

2246 n/a

NAS No.:

2246

Description: Carvacryl ethyl ether has a characteristic odor similar to carrot. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.342 mg IOFI: Artificial Empirical Formula/MW:

C12H18O/178.27

Specifications: Appearance

Oily, light liquid

Boiling point

235∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.70 6.25 5.00

Max. 6.33 8.83 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.22 5.10

Max. 6.27 7.58

Synthesis: By passing vapors of ethyl alcohol and carvacrol over a catalyst (ThO2) at 400 to 500∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARVEOL Synonyms: p-Mentha-6,8-dien-2-ol; 1-Methyl-4-isopropenyl-6-cyclohexen-2-ol; Carveol; L-Carveol; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-(9CI); p-Mentha-6,8-dien-

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2-ol, l-; p-Mentha-6,8-dien-2-ol; p-Mentha-1(6),8-dien-2-ol; p-Mentha- 1,8-dien-6-ol; 1Methyl-4-isopropenyl-6-cyclohexen-2-ol; 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1 -ol CAS No.: CoE No.:

99-48-9 2027

FL No.: EINECS No.:

02.062 202-757-4

FEMA No.: JECFA No.:

Description: Carveol has spearmint-like odor. Consumption: Annual: 2733.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No ADI allocated (1998) Trade association guidelines: FEMA PADI: 5.314 mg Empirical Formula/MW:

2247 381

NAS No.:

2247

Individual: 0.002316 mg/kg/day

IOFI: Nature Identical

C10H16O/152.23

Specifications: (FCC, 1996) Angular rotation Between –117 and –130 Appearance Assay Boiling point

Colorless to pale-yellow liquid 96.0% of C10H16O [(Z) isomer 45% +/– 5%; (E) isomer 55% +/– 5%] 226-227∞C (751 mmHg)

Refractive index 1.493-1.497 at 20∞C 1 ml in 1 ml 95% Solubility alcohol Specific gravity

0.947-0.95318∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 16.83 18.06 20.84

Max. 19.02 18.06 24.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.90 17.77 22.74

Max. 25.11 19.81 26.93

Synthesis: The various d-, l- and dl- (cis- and trans-, respectively) forms have been prepared synthetically and isolated by means of the dinitrobenzoates according to Amvers’ law. They are prepared by oxidation of limonene or, better, from carvone. Aroma threshold values: Detection: 4 ppm Taste threshold values: n/a Natural occurrence: In small amounts, sometimes esterified, it has been reported present in caraway seeds, spearmint, orange juice, mango and eucalyptus oil.

4-CARVOMENTHENOL Synonyms: 4-Carvomenthenol; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)- (9CI); 4-Methyl-1-(1-methylethyl)-3-cyclo-hexen-1-ol; p-Menth-1-en-4-ol (8CI); p-Menth-1-en-

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4-ol; 1-p-Menthen-4-ol; Terpene-4-ol; Terpinen-4-ol; 1-Terpinen-4-ol; Terpinene-4-ol; 4-Terpineol; Terpinenol-4; 4-Terpinenol CAS No.: CoE No.:

562-74-3 2229

FL No.: EINECS No.:

02.072 209-235-5

FEMA No.: JECFA No.:

2248 439

NAS No.:

2248

Consumption: Annual: 983.33 lb Individual: 0.0008333 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.091 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24 (dextro, levo, racemic) Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 92.0% of C10H18O 88∞C at 6 mmHg

Refractive index Solubility Specific gravity

1.476-1.480 at 20∞C Soluble in alcohol 0.928-0.934 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 6.85 0.25 3.47 3.79

Max. 40.66 0.25 11.02 10.11

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.00 1.49 3.68

Max. 6.00 20.00 2.67 5.63

Synthesis: One of several terpinenol isomers, depending on the position of the double bond and that of the hydroxyl group, this terpene, whose structure has been defined by Wallach, can be isolated by fractional distillation. It exists in nature as the dextro, levo and racemic isomer; the synthetic product is always optically inactive; the 1-terpineneol or 1-meththyl-4-isopropyl-3-cyclohexen-1-ol has been prepared by Wallach (Burdock, 1997). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: 4-Carvomenthenol (dextro) has been reported present in the oil of Cupressus macrocarpa lavender, Spanish origanum, Ledum palustre, Eucalyptus australiana var. A., Thuja occidentalis, etc.; the l-form is present in the oil of Eucalyptus dives and in some other essences such as Xanthoxylum rhetsa, together with the racemic form; the racemic form is found in camphor oil. Reported found in fresh apple, apricots, orange juice, peel oils of orange, lemon, grapefruit, tangerines, anise, cinnamon, ginger and nutmeg.

CARVONE Synonyms: Carvone; l-Carvone; l-(–)-Carvone; l-Carvone; l(–)-Carvone; (R)-Carvone; (–)Carvone; 2-Cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (R)-; l-p-Mentha-1(6),8-dien-2-one; p-Mentha-6,8-dien-2-one, (–)-; p-Mentha-6,8-dien-2-one, (R)-(–)-;

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l-6,8(9) -p-Menthadien-2-one; l-1-Methyl-4-isopropenyl-6-cyclohexen-2-one; (R)-2-Methyl5- (1-methylethenyl)-2-cyclo-hexen-1-one CAS No.:

2244-16-8 (d) 6485-40-1 (l) FL No.:

CoE No.:

146

07.012

EINECS No.: 202-759-5

FEMA No.: 2249 NAS No.: 380a (d) JECFA No.: 380b (l)

2249

Description: Caravone occurs in different forms. l-Carvone exhibits odor of spearmint, while d-carvone exhibits odor reminiscent of caraway. Consumption: Annual: 191666.67 lb Individual: 0.1624 Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 1 (d-Carvone); ADI: Not allocated (l-Carvone) (1990) Trade association guidelines: FEMA PADI: 27.820 mg IOFI: Nature Identical Empirical Formula/MW:

C10H14O/150.21 (l-Carvone and d-Carvone)

Specifications: (FCC, 1996) Angular rotation

Appearance

Assay Boiling point

d-Carvone between +50∞ and +60∞; l-carvone between –57.0 and -62.0∞C d-Carvone: Colorless to light yellow liquid; l-carvone: Colorless to pale, straw-colored liquid d-Carvone 95.0% of C10H14O; l-carvone 97.0% of C10H14O d-Carvone: 230∞C; l-carvone: 231∞C

Refractive index

Solubility

Specific gravity

d-Carvone: 1.496-1.499 at 20∞C; l-carvone: 1.495-1.499 at 20∞C d-Carvone: Soluble in propylene glycol and most fixed oils, miscible in alcohol (1 ml in 5 ml 60% alcohol), insoluble in glycerin; l-carvone: Soluble in propylene glycol and most fixed oils, miscible in alcohol (1 ml in 2 ml 70% alcohol), insoluble in glycerin d-Carvone: 0.955-0.960; l-carvone: 0.956-0.960 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 125.90 93.67 0.00 92.16 50.00 150.10

Max. 144.60 115.40 0.20 349.50 60.00 197.40

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 87.00 90.00 155.80 369.40 0.10 0.10 34.38 41.00 193.80 225.60

Synthesis: Carvone occurs in the dextro, levo and racemic form; l-carvone can be isolated from the essential oil of spearmint or is commercially synthesized from d-limonene; d-carvone is usually prepared by fractional distillation of oil of caraway; also from dillseed and dillweed oils, but this type differs in odor and flavors.

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Aroma threshold values: Detection: d-Carvone: 6.7 to 820 ppb; l-carvone: 2.7 to 600 ppb Taste threshold values: n/a Natural occurrence: The optically active and inactive forms have been reported among the constituents of about 70 essential oils; the dextro form is present in carvi, Antheum graveolens, Antheum sowa, Lippia carviodora, Mentha arvensis, etc.; the levo form is present in Metha vifidis var. crispa, Mentha longifolia from South Africa, Eucalyptus globules and several mint species; the racemic form is present in ginger grass, Litsea gutalemaleusis, lavender and Artemisia ferganensis. Reported found in citrus oil and juice (lemon, lime, orange), celery seed, anise, clove, coriander seed, calamus, caraway herb and dill seed.

CARVYL ACETATE Synonyms: Carvyl acetate; l-Carvyl acetate; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, acetate(9CI); p-Mentha-6,8-dien-2-ol, acetate; p-Mentha-1(6),8-dien-2-yl acetate; 1-p-Mentha-6(8,9)-dien-2-yl acetate CAS No.: CoE No.:

97-42-7 2063

FL No.: EINECS No.:

09.125 202-580-2

FEMA No.: JECFA No.:

2250 382

NAS No.:

2250

Description: Carvyl acetate has a characteristic odor reminiscent of spearmint. Consumption: Annual: 683.33 lb Individual: 0.0005790 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No ADI allocated (1998) Trade association guidelines: FEMA PADI: 8.584 mg IOFI: Nature Identical Empirical Formula/MW:

C12H18O2/194.27

Specifications: (FCC, 1996) Angular rotation Appearance Assay Boiling point

Between –90∞ and -120∞ Colorless to pale-yellow liquid 98.0% of C12H18O2 77-79∞C at 0.1 mmHg

Refractive index Solubility Specific gravity

1.473-1.479 at 20∞C Soluble in alcohol 0.964-0.970 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.00 36.75 3.19 41.03

Max. 11.00 51.11 3.19 61.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.97 15.03 35.65

Max. 38.24 18.90 42.52

Synthesis: By boiling carveol with acetic anhydride and sodium acetate. Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 1 ppm: Sweet, green, spearmint, herbal and vegetative with ripe, fruity nuances.

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Natural occurrence: Reported found in Mentha crispa and Mentha aquatica, as well as strawberry fruit, celery, spearmint oil, dill blossom and myrtle leaf.

l-CARVYL PROPIONATE Synonyms: Carvyl propionate; l-Carvyl propionate; 2-Cyclohexen-1-ol, 2-methyl-5(1-methylethenyl)-, propanoate; p-Mentha-6,8-dien-2-ol, propionate; p-Metha-1(6),8dien- 2-yl propionate; l-p-Mentha-6,8(9)-dien-2-yl propionate CAS No.: CoE No.:

97-45-0 424

FL No.: EINECS No.:

09.143 202-583-9

FEMA No.: JECFA No.:

2251 383

NAS No.:

2251

Description: Carvyl propionate has a sweet, warm, mint and fruity odor and a sweet, fruity, mint taste. Consumption: Annual: 0.83 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No ADI allocated (1998) Trade association guidelines: FEMA PADI: 6.905 mg IOFI: Artificial Empirical Formula/MW:

C13H20O2/208.30 Specifications: (JECFA, 1998) Colorless, slightly oily liquid Boiling point 239∞C Refractive index 1.469-1.479 Appearance

Solubility Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.942-0.962

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 39.63 7.21 25.00

Max. 50.84 9.09 28.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.32 37.89

Max. 7.11 47.37

Synthesis: By esterification of l-carveol with propionic anhydride; also from a-terpinyl propionate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

b-CARYOPHYLLENE Synonyms: Commercially known as caryophyllene; Bicyclo(7.2.0)undec-4-ene, 4,11,11trimethyl-8-methylene-, (E)-(1R,9S)-(–)-(8CI); Bicyclo(7.2.0)undec-4-ene, 4,11,11-tri-

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methyl-8-methylene-, (1R-(1alpha,4E,9beta))-; Bicyclo(7.2.0)undec-4-ene, 4,11,11-trimethyl-8-methylene-, (1R-(1R*,4E,9S*))- (9CI); Bicyclo(7.2.0)undec-4-ene, 8-methylne-4, 11,11-trimethyl-, (E)-(1r,9s)-(–)-; b-Caryophyllen; Caryophyllene; Caryophyllene, alpha + beta mixed; Caryophyllene; beta-Caryophyllene; b Caryophyllene, (–); L-Caryophyllene; (–)-Caryophyllene; trans-Caryophyllene; 8-Methylene-4,11,11-(trimethyl)bicyclo (7.2.0) undec-4-ene CAS No.: CoE No.:

87-44-5 2118

FL No.: EINECS No.:

01.007 201-746-1

FEMA No.: JECFA No.:

2252 n/a

NAS No.:

2252

Description: b-Caryophyllene has a terpene odor, midway between that of cloves and turpentine. Consumption: Annual: 10633.33 lb Individual: 0.009011 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 10.236 mg IOFI: Nature Identical Empirical Formula/MW:

C15H24/204.34 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Colorless oil 254-257∞C –22∞

Refractive index Specific gravity

1.5004-1.5027 0.909-0.910 at 16∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 2.63 31.10 293.30 49.00 20.94

Max. 6.89 42.53 721.90 70.82 26.56

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 69.25 10.00 23.45 38.27

Max. 76.59 15.00 30.06 52.33

Synthesis: Isolated from oil of clove stems and separated from eugenol by treating the oil with 7% sodium carbonate solution, extracting with ether, repeating the carbonate treatment on the concentrated extracts, and finally steam distilling Aroma threshold values: Detection: 64 to 90 ppb Taste threshold values: Taste characteristics at 50 ppm: Spicy, pepper-like, woody, camphoraceous with a citrus background. Natural occurrence: Three isomers (a-, b-, and g-caryophyllene) are found in nature; the bisomer is the most frequently encountered and most abundant; this sesquiterpene hydrocarbon occurs naturally in approximately 60 essential oils, mainly in that of cloves, from which it was originally isolated; the chemical structure has been thoroughly studied; other studies have been conducted on the isolation and the dipolar moment, as well as on its oxide. Reported found in lime peel oil, guava fruit, carrot, celery seed, cinnamon bark, anise, cumin seed, ginger, peppermint oil mace, laurel and caraway herb.

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CARYOPHYLLENE ALCOHOL Synonyms: Caryophyllene alcohol; 4,8-Methanoazulen-9-ol, decahydro-2,2,4,8-tetramethyl-, stereoisomer (9CI) CAS No.: CoE No.:

4586-22-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7623

Description: Caryophyllene alcohol has a warm, moss-like, spicy odor and slightly mint, earthy flavor. Consumption: Annual: <1.00 lb Individual: 0.00000289 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C15H26O/222.36 Specifications: (Burdock, 1997) Appearance Boiling point Melting point Optical rotation

Isomers are white crystalline solids a-, 143-152∞C at 10 mmHg; b-, 287-297∞C a-, 117∞C; b-, 94-96∞C a-, None; b-, -5.8∞ (alcohol)

Refractive index Solubility Specific gravity

a-, 1.5010 at 17∞C Soluble in alcohol; insoluble in water a-, 0.9860 at 17∞C

Reported uses (ppm): n/a Synthesis: Both isomers are obtained from caryophyllene. Ether solution of caryophyllene is treated with an ether solution of sulfuric acid monohydrate under cooling to prevent the temperature from rising above 10∞C; after alkalinization of the solution, the b-caryophyllene alcohol is distilled off; from the residue where it is present as an ester, the a-caryophyllene alcohol is distilled after the ether solution has been made acid once again. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The b-form occurs in the high boiling fraction of the oils of Mentha arvensis and Mentha piperita; the chemical structure of these compounds has been the subject of various investigations.

CARYOPHYLLENE ALCOHOL ACETATE Synonyms: Caryophyllene acetates; Caryophyllene alcohol acetate CAS No.: CoE No.:

62532-51-8 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7624

Description: Caryophyllene alcohol acetate has a mild fruity and woody odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

271

IOFI: n/a

C17H28O2/264.41 Specifications: (Burdock, 1997) Appearance

Crystalline solid

Refractive index

Boiling point

149-152∞C at 10 mmHg

Solubility

Melting point

40∞C

Specific gravity

1.4919 at 17∞C Rather soluble in alcohol and pet. ether; insoluble in water 1.003 at 17∞C

Reported uses (ppm): n/a Synthesis: The b-caryophyllene alcohol acetate is prepared from chlordihydrocaryophyllene by boiling with acetic acid and sodium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CASCARA SAGRADA Botanical name: Rhamnus purshiana DC. Botanical family: Rhamnaceae Other names: California buckthorn; Cascara buckthorn; Chittembark; Sacred bark Foreign names: Cascara segrada (Fr.), Amerikanischer Faulbaum (Ger.), Cascara segrade (Sp.), Cascara segrada (It.) Description: Cascara sagrada is the dried bark collected from the small to medium-sized wild deciduous trees. The plant has loosely pinnate-veined leaves and greenish dioecious flowers in axillary clusters. The commercial bark is flattened or transversely curved, longitudinally ridged with a brownish to red-brown color. It has gray or white lichen patches and occasional moss attachments. The plant grows along the Pacific coast of the U.S. (Washington, California, Oregon) and also in Idaho, Arizona, Colorado and other states. It is also cultivated in Kenya. The part used is the bark from the branches and trunk. Cascara sagrada has a bitter, tonic flavor. Derivatives: Fluid extract; tincture (20% in 70% ethanol), soft aqueous extract, soft hydroalcoholic extract, dried extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545, 328.10); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

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Essential oil composition: Main constituents (an active laxative principle) include at least 6 to 9% anthracene derivatives which exist as normal O-glycosides and C-glycosides. The four primary glycosides or cascarosides A, B, C and D contain both O- and C-glycosidic linkages. Aroma threshold values: n/a Taste threshold values: n/a

Cascara Bitterless Extract Other names: Cascara, bitterless, extract (Rhamnus purshiana DC.) CAS No.: CoE No.:

977090-83-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2253 n/a

NAS No.:

2253

Description: See above, Cascara Sagrada. Consumption: Annual: 700.00 lb Individual: 0.00059 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545, 328.10); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 8.720 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 25.55 33.40

Max. 30.75 53.00

Food Category Nonalcoholic beverages Soft candy

Usual 38.57 60.00

Max. 63.50 75.00

Aroma threshold values: n/a Taste threshold values: n/a

CASCARILLA Botanical name: Croton eluteria Benn. Botanical family: Euphorbiaceae Foreign names: Cascarille (Fr.), Kaskarillbaum (Ger.), Cascarilla (Sp.), Cascarilla (It.) Description: Croton is a small tree or shrub that may reach 5 m in height, originally from the Bahamas and West Indies, as well as from Peru, Paraguay and Haiti. It has alternate leaves, dark green leaves, inconspicuous flower racemes and a brown seed capsule with three hard, black seeds. The part used is the bark of the thin branches. Cascarilla has a bitter, tonic flavor with a spicy odor mixture of clove, cardamom, eucalyptus and nutmeg. Derivatives: Fluid extract; tincture (20% in 70% ethanol) and fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of the oil are l-limonene, p-cymene, dpenene, eugenol and cascarillic acid. The bark contains cascarillin and vanillin.

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Aroma threshold values: n/a Taste threshold values: n/a

Cascarilla Bark Extract CAS No.: CoE No.:

977083-53-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Cascarilla. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 36.143 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 50.00

Max. 100.00

2254 n/a

NAS No.:

2254

Individual: 0.000021 mg/kg/day

IOFI: Natural

Food Category Nonalcoholic beverages

Usual Max. 331.90 775.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Herbal, spicy, balsamic with woody and terpy nuances.

Cascarilla Bark Oil Other names: Cascarilla absolute colorless; Cascarilla bark, oil (Croton spp.); Cascarilla oleoresin; Cascarilla oil; Oils, cascarilla CAS No.: CoE No.:

8007-06-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2255 n/a

NAS No.:

2255

Description: The essential oil is obtained by steam distillation of the bark, with yields of 2%. Consumption: Annual: 5.00 lb Individual: 0.0000042 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.101 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Between 3 and 10

Angular rotation

Between –1∞ and +8∞

Ester value Between 62 and 88 after acetylation Heavy metals (as Pb) Passes test

Refractive index Saponification value Solubility in alcohol Specific gravity

Between 1.488 and 1.494 at 20∞C Between 8 and 20 Passes test Between 0.892 and 0.914

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Physical–chemical characteristics: Yellow-green or amber liquid. It is soluble in most fixed oils and in mineral oil, but it is practically insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 12.83 8.06 67.26 6.84

Max. 15.87 9.32 72.12 8.84

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.04 6.31 26.67

Max. 0.04 7.51 29.67

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Peppery, biting, woody and spice with aromatic, balsamic nuances.

CASSIE Botanical name: Acacia farnesiana (L.) Willd. Botanical family: Leguminosae Foreign names: Cassie (Fr.), Cassie (Ger.), Acacia (Sp.), Gaggia (It.) Description: Cassie is a small tree or shrub native to the West Indies. It grows wild or cultivated in Mediterranean countries with a warm climate (Lebanon, Morocco) and in tropical areas. The plant is very delicate and sensitive to cold weather commonly grafted onto A. cavenia Hook & Arn., a more resistant variety. The yellow flowers arranged in terminal umbellate clusters are similar to mimosa (A. dealbata). The flowers are the part used. Cassie has a warm, floral, intense odor with a balsamic undernote. Derivatives: Concrete, absolute Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents include aldehydes (benzyl, anisic, decylic, cuminic), benzyl alcohol and probably geraniol, farnesol and linalool. Aroma threshold values: n/a Taste threshold values: n/a

Cassie Absolute Other names: Acacia farnesiana Absolute CAS No.: CoE No.:

977017-58-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2260 n/a

NAS No.:

2260

Description: The flowers of cassie are extracted with petroleum ether to yield Cassie concrete, which is a solid waxy mass. The concrete is further processed to cassie absolute by alcohol extraction. The odor of absolute is extremely warm, powdery-spicy, and at the same time herbaceous and floral with a deep and tenacious cinnamic–balsamic undertone. Also see above, Cassie. Consumption: Annual: 55.00 lb Individual: 0.000046 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.5120 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.223 mg IOFI: Natural Physical–chemical characteristics: Cassie absolute is a dark-yellow or pale-brown liquid, clear at room temperature but separating waxy flakes at reduced temperatures. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.25 12.28 0.35 5.67

Max. 4.09 14.34 0.47 7.27

Food Category Gelatins, puddinges Hard candy Nonalcoholic beverages Soft candy

Usual 2.85 0.06 1.73 8.55

Max. 4.27 0.08 2.33 10.01

Aroma threshold values: n/a Taste threshold values: n/a

CASTOR Botanical name: Ricinus communis L. and R. sanguines Botanical family: Euphorbiaceae Other names: Palma Christi; Tangantangan tree oil; African coffee tree; Mexico weed, wonder tree; Bofareira Description: Castor tree is a common annual ornamental whose native habitat is in the West Indies. The tree grows up to 5 m high. The leaves are large, alternate, peltate, palmately 5- to 12-lobed; the petiolate has conspicuous glands. The seeds are ovoid with a large caruncle; the endosperm is fleshy and oily. The plant thrives in rich, well-drained, sandy or clay loam; it is grown in India and the U.S. Castor beans have been cultivated from the earliest times for the oil of the seeds, the only part used. Commercially, the oils and cakes are obtained by cold expression or are steam treated to denature the toxin. Derivatives: Extractives and their physically modified derivatives Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The oil is a mixture of triglycerides of which 75 to 90% is ricinoleic acid.35 This mixture is hydrolyzed to release ricinoleic acid, which exerts a cathartic effect. The cake remaining after the extraction of the oil is the castor pomace. The phytotoxins ricin and ricinine are found in the seed cake and oil. Ricin is a glycoproptein containing neutral A chain and acidic B chain connected by disulfur bonds. Aroma threshold values: n/a Taste threshold values: n/a 35

Leung AY. (1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley & Sons, New York.

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Castor Oil Other names: Aromatic castor oil; Castor oil USP; Cosmetol; Cosmetol X; Crystal crown; Crystal O; EPA Pesticide Chemical Code 031608; Neoloid; Ricinus oil; Ricirus oil; Oil of palma Christi; Vegetable oil CAS No.: CoE No.:

8001-79-4 n/a

FL No.: EINECS No.:

n/a 232-293-8

FEMA No.: JECFA No.:

2263 n/a

NAS No.:

2263

Description: Castor oil is obtained by cold expression of kernels, which contain 45 to 50% oil. It has a faint, mild odor and a bland characteristic taste. Consumption: Annual: 48333.33 lb Individual: 0.040 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1; 172.510; 172.876; 178.3280; 178.3570; 178.3910; 181.26 FDA (other): Approved for animal drugs (21 CFR 524.2620); excipient (CDER, 1996) JECFA: ADI: 0 to 0.7 (1979) Trade association guidelines: FEMA PADI: 20.633 mg IOFI: Natural Specifications: (FCC, 1996) Free fatty acids

Passes test

Heavy metals (as Pb)

Not more than 10 mg/kg

Hydroxyl value

Between 160 and 168

Iodine value Saponification value Specific gravity

Between 83 and 88 Between 176 and 185 Between 0.952 and 0.966

Physical–chemical characteristics: The oil is a pale-yellowish or almost colorless, transparent viscid liquid. It is soluble in alcohol, and is miscible with absolute alcohol, glacial acetic acid, chloroform and ether. Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods Frozen dairy Meat products

146.90 10.00 0.10

215.50 550.00 0.10

Nonalcoholic beverages Soft candy

1.50 140.00 10.08 440.50

Aroma threshold values: n/a Taste threshold values: n/a

CASTOREUM Genus and species: Castor fiber L. and C. canadensis Kubl. Animal family: Castoridae Foreign names: Castoreum (Fr.), Bibergeil (Ger.), Castoreo (Sp.), Castoreo (It.) Description: Castoreum is a secretion from the male or the female beaver. The name designates the dried follicles and the glandular secretion. The animals are widely encountered in Alaska, Canada and Siberia. Castoreum is removed from the animal during the skinning period and is dried in the sun or sometimes over burning wood. The fresh pouch contains a yellowish, butter-like mass with a fetid, sharp, aromatic odor. The dried product is darkbrown, hard and resinous. Canadian pouches are wrinkled, pear-shaped, almost flat, from 6 to 15 cm long and 4 to 8 cm wide. Siberian pouches are ovoid and smooth, slightly larger in size, but valued less commercially. The part used is scent gland secretion from castor sacs

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(dried and ground). Castoreum has a warm, animal-sweet odor, becoming more pleasant on dilution. Sometimes a birch, tar-like, musky odor is also perceptible. Derivatives: Dried secretion, tincture, resinoid, absolute. The resinoid is prepared by extraction of the dried, ground pouches using petroleum ether. The absolute is prepared by the alcoholic extraction of the resinoid. Consumption: Annual: 43.33 lb Individual: 0.000036 mg/kg/day Regulatory Status: CoE: Category 5 (additional toxicological and/or chemical information is required). Average maximum use is usually below 94 ppm. Use levels in ppm: Beverages 1-90; food 1-40. FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical-chemical characteristics: Castoreum when fresh is yellow and of the consistency of syrup; when dry it is dark red or brown and of the consistency of hard wax. Essential oil composition: A resinous and crystalline material (1 to 2%) has been identified in castoreum, together with a butter-like portion containing albumins, fats, urates, salts and probably cholesterols. Castoreum contains castorin (0.33 to 2.5%), volatile oil (1 to 2%), benzoic acid, salicylic acid, cinnamic acid, phenols, chavicol, betuligenol, ketone, ionone derivative, castoramines, quinolizine alkaloids (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Castoreum Extract Other names: Castorem oil; Castoreum absolute; Castoreum oil; Castoreum resinoid; Castoreum tincture; Hyperabsolute castoreum; Oils castoreum CAS No.: CoE No.:

8023-83-4 3002 (554)

FL No.: EINECS No.:

02.045 232-427-5

FEMA No.: JECFA No.:

2261 n/a

NAS No.:

2261

Description: Prepared by direct extraction with hot alcohol. It is not a true absolute and it is not clearly soluble in cold alcohol. The yield by hot alcohol extraction is about 75 to 80% of a dark-brown, soft, unctuous mass. Extract is used as flavor components (particularly in vanilla flavorings) in most food and beverages. For other details of description also see above, Castroreum. Consumption: Annual: 96.67 lb Individual: 0.000081 mg/kg/day Regulatory Status: CoE: Category 5. Use levels in ppm: Baked goods 68.47; frozen dairy 26.26; meat products 2; soft candy 44.10; gelatins, puddings 47.34; nonalcoholic beverages 29.77; alcoholic beverages 93.69; gravies 0.60; hard candy 24.17; chewing gum 42.09. FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.479 mg IOFI: Natural Specifications: (FEMA, 1994) Flash point

>200∞C

Vapor pressure

~0.3 mmHg

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 79.59 62.28 18.60 24.39 43.58

Max. 93.69 68.47 42.09 26.26 47.34

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.30 24.17 1.00 24.21 37.38

Max. 0.60 24.17 2.00 29.77 44.10

Aroma threshold values: n/a Taste threshold values: n/a

Castoreum Liquid CAS No.: CoE No.:

977016-89-9 3002 (554)

FL No.: EINECS No.:

02.045 n/a

FEMA No.: JECFA No.:

2262 n/a

NAS No.:

2262

Description: See above, Castoreum. Consumption: Annual: 151.67 lb Individual: 0.00012 mg/kg/day Regulatory Status: CoE: Category 5. Use levels in ppm: Baked goods 4.87; frozen dairy 1.46; soft candy 2.92; gelatins, puddings 1.25; nonalcoholic beverages 1.27; hard candy 9.09; chewing gum 0.01 DA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.85 IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.87 0.01 0.70 0.96

Max. 4.87 0.01 1.46 1.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.09 1.21 2.92

Max. 9.09 1.72 2.92

Aroma threshold values: n/a Taste threshold values: n/a

CATECHU BLACK (POWDER) Botanical name: Acacia catechu Willd. Botanical family: Leguminosae Foreign names: Acacie au cachou (Fr.), Catechu (Ger.), Catecù (Sp.), Catecu Terracattu (It.) CAS No.: CoE No.:

977090-84-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2265 n/a

NAS No.:

2265

Description: Catechu black must not be confused with either the Areca catechu L. (betel) or with the Uncaria gambir Robx. (gambir catechu). Acacia catechu grows as a tree up to 20 m tall with a great number of branches. Acacia catechu grows in India, Ceylon and Jamaica. The trunk has a dark bark; the leaves are about 20 to 50 cm long and fall during the dry season. It has very small cylindrical, spiked flowers. The part used is bark. Catechu black has a bitter, astringent flavor. A. catechu wood yields dye and catechu, an extract chewed with betel nuts and used to treat sore throats.

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Derivatives: Decoction is obtained by extracting the bark with water. The liquid is then concentrated, poured into molds, and allowed to dry. The resulting product (a dark-brown, porous, fragile mass) yields the flavor ingredient. Tincture, 20% in 80% ethanol (tannin free), is another derivative. Consumption: Annual: 43.33 lb Individual: 0.000036 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.971 mg IOFI: Natural Composition: 25 to 35% catechtannic acid, 2 to 10% catechin, catechu red, quercetin, gum Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 36.00 25.00

Max. 41.00 32.00

Food Category Nonalcoholic beverages Soft candy

Usual 40.00 40.00

Max. 48.00 51.00

Aroma threshold values: n/a Taste threshold values: n/a

Catechu Black Extract Other names: Catechu (resin) CAS No.: CoE No.:

8001-76-1 n/a

FL No.: EINECS No.:

n/a 232-291-7

FEMA No.: JECFA No.:

2264 n/a

NAS No.:

2264

Description: Catechu black extract is prepared from heartwood of Acacia catechu Willd. Also see above, Catechu Black. Consumption: Annual: 1.67 lb Individual: 0.0000014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 21.220 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 96.38 88.25

Max. 160.00 98.55

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 72.16 32.31

Max. 79.07 32.31

CEDAR WHITE Botanical name: Thuja occidentalis L. Botanical family: Pinaceae Other names: Arborvitae; Thuja; Eastern Arbor Vitae Foreign names: Thuja (Fr.), Thuja (Ger.), Thuja (Sp.), Thuja (It.) Description: This evergreen conifer grows 1 to 20 m high, and is widespread in northeastern U.S., eastern Canada and also in Japan where it is known as Niohihiba. The plant has appressed, imbricate leaves, pointless scales on the cones and broadly winged seeds. The

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parts used are the fresh leaves and twigs. Cedar white has a strong, camphoraceous odor reminiscent of sage. Derivatives: Cedar wood oil alcohol, Cedar wood oil terpenes, Cedar leaf oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: In addition to thujone (56.7%), the main constituents include bornyl acetate, camphor, limonene, fenchone, thujetic acid, tannin, pinipicrin and other terpene hydrocarbons. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Woody, cedar, dry, sandalwood-like with floral nuances.

Cedar Leaf Oil Other names: Oil of arbor vitae; Cedar leaf oil (Thuja occidentalis L.); Oil of cedar leaf; Oil of thuja; Oil of white cedar; Oil thuja; Thuja oil; White cedar oil CAS No.: CoE No.:

8007-20-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2267 n/a

NAS No.:

2267

Description: The volatile oil obtained by steam distillation from the fresh leaves and branches of at least 15-year-old plants. It has a strong, camphoraceous odor reminiscent of sage and a similar taste. Consumption: Annual: 38.33 lb Individual: 0.000032 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.198 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Assay Heavy metals (as Pb)

Between –10∞ and –14∞ Not less than 60.0% of ketones, calculated as thujone (C10H16O) Passes test

Refractive index

Between 1.456 and 1.459 at 20∞C

Solubility in alcohol

Passes test

Specific gravity

Between 0.910 and 0.920

Physical–chemical characteristics: It is a colorless to yellow-greenish liquid. It is soluble in most fixed oils, in mineral oils and propylene glycol. It is practically insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 7.21 11.06 10.00

Max. 11.83 16.67 20.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages

Usual Max. 4.10 13.50 13.20 16.54 1.78 2.73 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 0.69

Max. 1.68

Food Category Soft candy

Usual Max. 6.29 9.42 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Cedarwood Oil Alcohols Other names: Cedarwood camphor; Cedrenol; cedrol; Alcohols, cedarwood-oil; Cedarwood oil alcohols; Cedarwood oil alcohols fraction CAS No.: CoE No.:

68603-22-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7726

Description: Cedarwood oil alcohols are usually obtained from cedarwood oil by fractional distillation, followed by recrystallization from suitable solvents of the appropriate solid fractions. Cedarwood oil alcohols have a mild odor of cedarwood. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Empirical Formula/MW: C15H26O/222.36 Specifications: (Burdock, 1997) Specific gravity

0.98

Melting point

>80∞C

Note: The physical constants refer to the purest grade of cedrol obtained by recrystallization; they do not cover the many grades obtained by distillation or fractional solidification. Physical–chemical characteristics: White crystals. Soluble in benzyl benzoate, slightly soluble in glycol and mineral oil. Synthesis: Usually obtained from cedarwood oil by fractional distillation, followed by recrystallization from suitable solvents of the appropriate solid fractions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Cedrol is found in the wood of several conifers, particularly cypress and cedar: Cedrus atlantica, Cupressus sempervirens, Juniperus virginiana and others; it exhibits a positive optical rotation.

Cedarwood Oil Terpenes Other names: Cedarwood oil terpenes; Cedarwood oil terpenes fractions; Cedarwood oils, heavy fractions; Terpenes and terpenoids, cedar wood-oil CAS No.: CoE No.:

68608-32-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6028

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Description: These terpenes may be prepared synthetically, but the natural product is prepared from distillation of cedarwood. It is found in nature in the a- and b-forms. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Empirical Formula/MW: C15H24/204.34 natural and synthetic Specifications: (Burdock, 1997) Boiling point Refractive index Solubility

262-263∞C 1.4989 Alcohol

Specific gravity Optical rotation

0.932-0.939 52∞8’ to 71∞3’

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Woody, cedar, dry, sandalwood-like with floral nuances.

CELERY (SEED) Botanical name: Apium graveolens L. Botanical family: Umbelliferae Foreign names: Céleri (Fr.), Sellerie (Ger.), Apio (Sp.), Sedano (It.) CAS No.: CoE No.:

977007-75-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2268 n/a

NAS No.:

2268

Description: This annual or biennial herb, approximately 30 to 60 cm high, is native to Europe, yet grown and consumed worldwide. The plant has a grooved, fleshy, erect stalk, taproot, both radial and stalk leaves, hermaphroditic flowers and humped seeds. It is cultivated for extractive purposes mainly in France, Holland, Hungary, India and California. The parts used are seeds and sometimes roots and leaves. Celery has a rich, long-lasting, spicy odor with a warm, burning taste. Derivatives: The derivatives are fluid extract, tincture (from roots mainly for pharmaceutical use) and oleoresin (from seeds). Consumption: Annual: 2700000.00 lb Individual: 2.28 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 451.513 mg IOFI: n/a Essential oil composition: Celery is high in minerals (including sodium and chlorine) and is a poor source of vitamin. The major constituents of celery seed oil are d-limonene (60%), selinene (10%) and a number of related phthalides (3%), which include 3-n-butylphthalide,

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sedanenolide and sedanoic anhydride. Celery contains a pheromone steroid previously identified in boars and parsnips.36 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Cheese Fats, oils Gravies Meat products

Usual 273.60 2254.00 29.00 1002.00 490.70 683.90

Max. 473.40 6214.00 29.00 1191.00 2868.00 2280.00

Food Category Nonalcoholic beverages Nut products Processed vegetables Snack foods Soups

Usual 809.90 776.00 2019.00 625.00 1832.00

Max. 1094.00 1000.00 4042.00 650.50 2559.00

NAS No.:

2269

Aroma threshold values: n/a Taste threshold values: n/a

Celery Seed Extract CAS No.: CoE No.:

89997-35-3 FL No.: n/a EINECS No.:

n/a 289-668-4

FEMA No.: JECFA No.:

Description: See above, Celery. Consumption: Annual: 23666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 352.909 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings

Usual Max. 470.00 600.00 1367.00 1497.00 193.00 255.00 200.00 200.00 500.00 1000.00 36.83 39.82 0.10 0.10

2269 n/a

Individual: 0.02005 mg/kg/day

IOFI: Natural

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy Soups

Usual Max. 9.50 618.30 277.80 389.70 1095.00 1157.00 1.00 1000.00 117.30 124.30 41.58 440.50

Aroma threshold values: n/a Taste threshold values: n/a

Celery Seed Extract Solid CAS No.: CoE No.:

977038-53-1 n/a

FL No.: EINECS No.:

Description: See above, Celery. Consumption: Annual: 24500.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) 36 Claus

and Hoppen. (1979). Experientia 35, 1674.

n/a n/a

FEMA No.: JECFA No.:

2270 n/a

NAS No.:

2270

Individual: 0.02076 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: 120.560 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 326.60 141.50 12.51 22.00 8.00

Max. 425.00 201.20 23.28 50.00 10.00

IOFI: Natural

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 16.00 979.40 121.80 9.16

Max. 48.00 2376.00 148.80 14.43

Aroma threshold values: n/a Taste threshold values: n/a

Celery Seed Oil Other names: Celery absolute; Celery herb oil; Celery oil; oils, celery; Oil of celery CAS No.: CoE No.:

8015-90-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2271 n/a

NAS No.:

2271

Description: The volatile oil is obtained by steam distillation of crushed seeds in approximately 1.5 to 2.5% yields. The seed oil has a pleasant, spicy-warm, sweet and rich “souplike,” long-lasting and powerful, slightly fatty odor, typical of the odor of the seed, but less “fresh” than the odor of the celery plant. The flavor is equally warm and spicy, somewhat burning and very powerful. Celery seed oil has one of the most diffusive odors and one of the most penetrating flavors. The essential oil is sometimes steam-distilled from leaves and stems; however, this oil is of inferior quality. Its addition to celery seed oil lowers the specific gravity and increases the optical rotation of the latter. Consumption: Annual: 24500.00 lb Individual: 0.02076 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.357 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Saponification value

Not more than 4.5 Between +48∞ and +78∞ Passes test Between 25 and 65

Solubility in alcohol Specific gravity Refractive index

Passes test Between 0.870 and 0.910 1.480-1.490 at 20∞C

Physical–chemical characteristics: The oil is a pale-yellow to yellow-brownish liquid. It is soluble in most fixed oils with the formation of a flocculent precipitate, and in mineral oil with turbidity. It is partly soluble in propylene glycol and insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 17.96 5.61 0.06

Max. 24.95 7.85 0.06

Food Category Gravies Hard candy Meat products

Usual Max. 13.00 14.00 0.06 0.06 29.38 41.15 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 21.86 4.00 7.78 0.06

Max. 46.60 4.00 9.18 0.14

Food Category Nonalcoholic beverages Soft candy Soups

Usual 9.00 12.40 3.84

Max. 10.74 14.30 5.30

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Celery Seed Oleoresin CAS No.: CoE No.:

977090-86-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6422

Description: Celery seed oleoresin is produced by extraction of celery seed (see Celery Seed Oil) with petroleum ether or other hydrocarbon solvents or with ethyl alcohol. It has a very powerful odor and flavor, typical of the aroma of the seed. Consumption: Annual: 315000.00 lb Individual: 0.2669 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: Celery seed oleoresin is a dark-green or brownishgreen, viscous liquid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fresh, characteristic celery, green.

CENTAURY Botanical name: Centaurium umbellatum Gilib. (C. erythraea Rafn.) Botanical family: Gentianaceae Other names: Minor centaury; Common centaury; Pink centaury Foreign names: Petitie centaurée (Fr.) Tausendguldenkraut (Ger.), Centaura menor (Sp.), Centaura minore (It.) CAS No.: CoE No.:

977952-77-9 183

FL No.: EINECS No.:

04.010 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6029

Description: C. umbellatum is an annual or biennial herb, widespread throughout Europe. It grows 10 to 30 cm in height and exhibits thick, erect, quandrangular, branched stalks with opposite leaves and pink flowers. The part used is the flowering tops. Centaury minor has a bitter, tonic taste. Derivatives: Tincture (20% in 20 to 40% ethanol), fluid extract, water infusion Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Flowering tops: Category 4 (with limits on xanthones). Tincture of the herb is used in nonalcoholic beverages 115 ppm and alcoholic beverages 4238 ppm; tincture of flowers is used in nonalcoholic beverages 30 ppm and alcoholic beverages 700 ppm. FDA: 21 CFR 172.510 (in alcoholic beverages only)

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FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The dried aerial part contains small amounts of the intensively bitter-tasting secoiridoidglycosides: swertiamarin (2 to 8%, 75% of the total iridoid content), sweroside (0.1 to 0.5%) and gentiopicrin (syn. gentiopicroside 0.1 to 0.5%). The active principle of centaury are xanthones. Aroma threshold values: n/a Taste threshold values: n/a

CHERRY LAUREL LEAVES Botanical name: Prunus laurocerasus L. Botanical family: Rosaceae Foreign names: Laurier-cerise (Fr.), Kirschorbeer (Ger.), Laurel cerezo (Sp.), Lauro ceraso (It.) CAS No.: CoE No.:

977052-78-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6030

Description: Cherry laurel is an evergreen shrub that may grow up to 10 m high. It has large shiny leaves, producing flowers in long clusters (April to May). Its berries are black when ripe and contain a round seed. Native to the Middle East, the plant was introduced to Europe in the sixteenth century. It is also cultivated for ornamental purposes. Leaves are the part used. Cherry laurel has an odor reminiscent of bitter almond. Derivatives: Distillation waters Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: HCN, benzaldehyde, benzaldehyde cyanhydrin, benzyl alcohol Aroma threshold values: n/a Taste threshold values: n/a

Cherry Laurel Oil CAS No.: CoE No.:

8000-44-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2277 n/a

NAS No.:

2277

Description: The oil is obtained by steam distillation with very low yields (0.05%) from comminuted leaves previously treated with water. The water triggers the enzymatic hydrolysis of the glucoside (prulaurasin), yielding hydrogen cyanide and benzaldehyde. The oil used by the food industry must be free of hydrogen cyanide. It exhibits a pronounced odor of benzaldehyde. Consumption: Annual: 8350.00 lb Individual: 0.007076 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR not listed

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.835 mg Specifications: (Burdock, 1997) Acid value Prussic acid (HCN) content

287

IOFI: Natural

1:6-10

Refractive index

1.539-1.543 at 15∞C

0.5-4.1%

Specific gravity

1.046-1.067 at 15∞C

Physical–chemical characteristics: It is an almost colorless liquid. Slightly soluble in water; soluble in 2 volumes of 70% alcohol, in benzene, chloroform or ether. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 31.70 66.27 107.00

Max. 57.00 90.00 120.30

Food Category Nonalcoholic beverages Soft candy

Usual Max. 21.90 33.75 120.00 140.00

Aroma threshold values: n/a Taste threshold values: n/a

Cherry Laurel Water CAS No.: CoE No.:

977038-56-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Cherry Laurel. Consumption: Annual: 59000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

n/a n/a

NAS No.:

6031

Individual: 0.05 mg/kg/day

IOFI: Natural

CHERRY SWEET AND SOUR Botanical name: Prunus avium L., P. cerasus L. Botanical family: Rosaceae Foreign names: P. avium: Cerisier (Fr.), Kirsche (Ger.), Cerezo (S.), Ciliegio (It.); P. cerasus: Griotte (Fr.), Sauerkirsche (Ger.), Cerezo acido (Sp.), Amarena (It.) Description: P. avium (sweet cherry): The tree grows up to 12 to 15 m high. Native to western Asia and southern Europe, at present it is grown in many countries. It has large white flowers, reddish-brown bark and edible, depressed-globose, red, juicy, sweet fruits (drupes). The most important varieties of P. avium are Hearts (firm, light or dark, sweet fruits), Bigarreaux (light or dark, sweet fruits cultivated mainly in California), and Dukes (light, somewhat acid fruits). The parts used are the fruits and pits. P. avium has a pleasant, sweet taste. P. cerasus (sour or merello cherry): A tree of lower growth and rounder head than P. avium, sour cherry has a gray bark, large flowers, and depressed globose, red, acid

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fruits. The most important varieties are Amarella (light-colored) and Morello (dark-colored). The parts used are the fruits and pits. P. cerasus has an astringent, sour taste. Derivatives: P. avium: Four- to sixfold concentrated (under vacuum or by freezing) juice; two- to fourfold concentrated juice with added alcohol; two- to fourfold concentrated juice stabilized with sugar; distillate (60% alcohol). P. cerasus: Four- to eightfold concentrated juice; juice partially concentrated with added alcohol; distillates (40, 50 and 60% alcohol). The residue from the expression of the juice together with the crushed pits of sour or sweet cherry is used for the preparation of a distillate (usually containing 60 to 65% alcohol). This and the fruit distillates are used extensively in liqueurs. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: P. avium contains eucalyptol, eugenol, methyl chavicol, pinene; also esters of isobutyric and isovaleric acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics of infusion at 2% with 3% sugar: Fruity, juicy and cherry pulp.

Cherry Pits Extract CAS No.: CoE No.:

977038-54-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2278 n/a

NAS No.:

2278

Description: See above, Cherry Sweet and Sour. Consumption: Annual: <1.00 lb Individual: 0.00001578 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 182.559 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 3180.00 3500.00 240.00 260.00 486.70 506.70

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Aroma threshold values: n/a Taste threshold values: n/a

CHERRY WILD Botanical name: Prunus serotina Ehrl., P. canadensis Poiret. Botanical family: Rosaceae Other names: Wild black cherry; Rum cherry

Usual Max. 172.00 180.00 268.60 298.90 410.00 450.00

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Foreign names: Cerisier d’automne (Fr.), Traubenkirsche (Ger.), Cerezo de todos los santos (Sp.), Ciliegio d’autunno (It.) Description: Cherry wild is a large tree growing up to 25 m high with reddish-brown branches, aromatic inner bark, lanceolate leaves and purplish-black fruits with a slightly bitter, vinous flavor. The plant is native to southern Ontario, is widespread in the U.S., Central America and Europe (England, Germany, Belgium, France). Wild cherry is often confused with P. virginiana L. (choke cherry), which has an erect trunk, smoother bark, and more lanceolate and nervate leaves. The late flowering of P. serotina (June to July) justifies its botanical name. The parts used are the bark and the small branches and twigs. Cherry wild has a sweet, tart, cherry-like flavor. Derivatives: Fluid extract, tincture (prepared by diluting the fluid extract with 25% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents include prunasin (glucoside); the enzyme emulsin is capable of hydrolyzing prunasin to benzaldehyde, glucose and hydrocyanic acid; benzoic, trimethyl gallic and p-coumaric acids; tannin, volatile oil. The leaves contain ursolic acid and the glucoside serotin. Aroma threshold values: n/a Taste threshold values: n/a

Cherry Bark Wild Extract Other names: Prunus serotina bark extract CAS No.: CoE No.:

84604-07-9 FL No.: n/a EINECS No.:

n/a 283-284-0

FEMA No.: JECFA No.:

Description: See above, Cherry Wild. Consumption: Annual: 16533.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 88.710 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fruit juice

Usual 341.30 78.81 47.70 50.00 350.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 600.90 102.00 179.60 100.00 500.00

2276 n/a

NAS No.:

2276

Individual: 0.01401 mg/kg/day

Food Category Frozen dairy Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

IOFI: Natural Usual Max. 141.80 256.60 12.38 15.11 78.00 78.00 195.60 313.50 190.30 239.70

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CHERVIL Botanical name: Anthriscus cerefolium (L.) Hoffm. Botanical family: Umbelliferae Other names: Chaerefolium cerefolim (L.), Scinz et Thellung. Foreign names: Cernefil (Fr.), Gartenkerbel (Ger.), Cerefolio (It.), Perifollo-cerifolio CAS No.: CoE No.:

1338-80-3 50

FL No.: EINECS No.:

02.002 n/a

FEMA No.: JECFA No.:

2279 n/a

NAS No.:

2279

Description: This annual has bright-green leaves that are finely divided, curled and branched and flowering stems 40 to 50 cm tall. The sweet-scented leaves are used like parsley for flavoring soups and stews. The plant is grown in mountain areas of southern Europe and in England. It is also grown commercially in the U.S. It contains an essential oil and a fixed oil. Chervil is parsley-like, but more aromatic and reminiscent of tarragon (methyl chavicol) and has a tonic, aromatic, aperitive taste. The active principle in chervil is estragole. Derivatives: Essential oil Consumption: Annual: 7300.00 lb Individual: 0.006186 mg/kg/day Regulatory Status: CoE: Category 1. Use levels in ppm: Baked goods 190; frozen dairy 70 ppm; meat products 1140; condiments, relishes 80 ppm; soft candy 80 ppm; nonalcoholic beverages 120 ppm FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 77.824 mg IOFI: Natural Essential oil composition: Aerial parts: Bitter principles; volatile compounds (0.03%). The essential oil contains: Alkenylbenzenes (estragole-methyl chavicol 75 to 80%; 1-allyl-2,4dimethoxy-benzene 16 to 22%; (E)-anethole 0.2%); terpenic hydrocarbons (limonene 0.2%; traces of b-phellandrene; a- + b-pinene; myrcene) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 150.00 60.00 50.00

Max. 190.00 80.00 70.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 570.00 1140.00 100.00 120.00 60.00 80.00

Aroma threshold values: n/a Taste threshold values: n/a

Chervil Extract Other names: Anthriscus cerefolium, ext. CAS No.: CoE No.:

85085-20-7 FL No.: n/a EINECS No.:

n/a 285-352-5

FEMA No.: JECFA No.:

Description: See above, Chervil. Consumption: Annual: n/a Regulatory Status: CoE: Essential oil category 5 (with limits on estragole) FDA: 21 CFR 182.20 FDA (other): See above, Chervil. JECFA: See above, Chervil.

n/a n/a

NAS No.:

6185

Individual: n/a

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Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

291

IOFI: n/a

CHESTNUT LEAVES Botanical name: Castanea dentana (Marsh.) Borkh. Botanical family: Fagaceae Other names: American chestnut Foreign names: Chataignier (Fr.), Edelkastanie (Ger.), Castano (Sp.), Castagno (It.) CAS No.: CoE No.:

977052-79-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6032

Description: C. dentata (American chestnut) is the variety of C. vulgaris or sativa (maroon) and other Castanea species. C. crenata, the Japanese species, differs in having large fruits. The plant, native to Asia Minor, is widespread in Europe, Asia and North America. American chestnut has been largely exterminated by blight (a fungus imported from Europe). The American chestnut was cultivated in 1800 and was once considered to be the queen of the eastern American forest. With massive, wide-spreading branches and a deep, broad-rounded crown, the American chestnut was known to reach a height of 30 m. It was commonly found on mountains, hills and slopes in gravelly or rocky, well-drained glacial soils. The parts used are nutmeat and leaves. Chestnut has an astringent, tonic taste. Note: The sweet chestnut (C. sativa) and other Castanea species are derived from a genus separate from the horse chestnut (Aesculus hippocastanum). Chestnut of the genus Aesculus is considered toxic. Derivatives: Standardized fluid extract and tincture (20% in 50% alcohol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The fruits are edible and contain vitamins B and C, starches, proteic substances, sugars and fats. The bark contains tannin. The leaves contain tannic acid, gallic acid, fats, resin, gum, albumin and pectin. Aroma threshold values: n/a Taste threshold values: n/a

Chestnut Leaves Extract Other names: American chestnut leaves CAS No.: CoE No.:

977023-21-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6033

Description: American chestnut leaves were traditionally used as a flavoring ingredient, but a fungal disease introduced into North America decimated the American chestnut population over the past 50 to 60 years. Mediterranean varieties of chestnut, including C. sativa Mill. (also known as C. vesac Gaertn, or C. vulgaris Lamm., sweet or Spanish chestnut), are now

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used, although much is imported from Hungary and the former Yugoslavia. The leaves of C. sativa Mill. are gathered during the months of September and October. Extracts of chestnut leaves have a strong, astringent effect and are used only sparingly as a flavoring ingredient. Probably a greater use is as an antitussive and expectorant in folk medicine. Consumption: Annual: 75.00 lb Individual: 0.00006355 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Chestnut Leaves. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

Chestnut Leaves Extract Solid CAS No.: CoE No.:

977038-58-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6034

Description: See above, Chestnut and Chestnut Leaves Extract. Consumption: Annual: 1433.33 lb Individual: 0.001214 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Chestnut Leaves. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CHICORY Botanical name: Cichorium intybus L. Botanical family: Compositae Other names: Blue sailor’s succory; Chicory, wild succory Foreign names: Chicorée Sauvage (Fr.), Wilde Zichorie (Ger.), Achicoria amarga (Sp.), Cicoria amara (It.) Description: Chicory is an annual or perennial herb, growing up to 50 cm high. It is indigenous to Europe, India and Egypt. The plant exhibits leaves stemming directly from the root, similar in shape to those of the related dandelion, but with numerous showy, blue flowers. There are two principal types: The Brunswick variety has deeply cut leaves and spreads horizontally; the Megdeburg variety has undivided leaves and grows erect. The bright-blue flowers bloom from July to September. The dried root is the primary part utilized. Leaves are also used. Chicory has a bitter, tonic flavor. Derivatives: Tincture (20% in 20 to 40% ethanol), fluid extract, root tincture (20% in 20% ethanol from roasted roots), and soft and dried extracts from roasted roots Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Chicory flowers contain cichorin (6,7-dihydroxycoumarin-7-glucoside). The root contains up to 8% inulin, a bitter principle consisting of 1:3 protocatechuic aldehyde to inulin, as well as lactucin and lactucopicrin.37 The root contains a large number of steam-distillable aromatic compounds. Acetophenone provides the characteristic chicory aroma. Aroma threshold values: n/a Taste threshold values: n/a

Chicory Extract Other names: Chicory, extract (Cichorium intybus L.); Chicory, ext.; Cichorium intybus, ethanol extract CAS No.: CoE No.:

68650-43-1 FL No.: n/a EINECS No.:

n/a 272-045-6

FEMA No.: JECFA No.:

2280 n/a

NAS No.:

2280

Description: Soluble chicory extract is the product consisting of the dried solids prepared from a water extract or water extracts of chicory. Also see above, Chicory. Consumption: Annual: 101166.67 lb Individual: 0.08573 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Chicory. JECFA: n/a Trade association guidelines: FEMA PADI: 138.104 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual Max. 384.50 2890.00 75.12 154.30 4044.00 6115.00 19.33 27.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 8.94 60.65 99.31 120.70 164.70 247.60 13.50 40.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: Sweet, coffee, caramellic and brown.

CHIRATA Botanical name: Swertia chirata (Robx.) Buch.-Ham. Botanical family: Gentianaceae Other names: Swertia chirata (Robx.) Buch.-Ham.; Swertia Indica; Agathodes chirayata D. Don; Gentiana chirayata Robx.; Ophelia chirayata Griseb. Foreign names: Chirette indien (Fr.), Indische Chiretta (Ger.), Chiretta (It.) CAS No.: CoE No.:

37 Balbaa

977052-80-4 440

FL No.: EINECS No.:

et al. (1973). Planta Med. 24, 133.

09.446 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6035

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Description: Chirata is an annual herbaceous plant native to the Himalayas, but also grown in South Africa. It is about 60 to 70 cm high with a thick, branched stalk, small opposite leaves, and flowering tops. The whole plant is used with small portions of root. Chirata has a bitter, tonic taste. Other Swerita species are sometimes used as adulterants. Xanthones are the active principles of chirata. Average maximum levels of herb use in alcoholic beverages is 0.0016% and nonalcoholic beverages is 0.0008%. Derivatives: Tincture (20% in 20 to 40% ethanol) and fluid extract Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: Whole plant: Category 4 (with limits on xanthones). Use level in ppm: Herb tincture: Nonalcoholic beverages 400 to 1530 ppm FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Bitter secoiridoid glycosides such as swertiamarin (ca. 0.4%), gentiopikroside (trace amounts to 0.45% in crude drug and sweroside) and the much bitterer biphenylcarboxylic acid esters of sweroside and swertiamarine (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Chirata Extract CAS No.: CoE No.:

977091-21-6 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Chirata. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6036

Individual: 0.00009576 mg/kg/day

IOFI: Natural

CHIVES Botanical name: Allium schoenoprasum Botanical family: Liliaceae Foreign names: Cive (Fr.), Schnittlauch (Ger.), Ceballino ajopardo (Sp.), Cipollina (It.) CAS No.: CoE No.:

977050-37-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6186

Description: This mild-flavored member of the onion family is often considered more of an herb than a vegetable. The plant grows in compact tufts or clusters formed by the intertangling of the fibrous root. The leaves are numerous, erect, slender, hollow, pointed and deep green. The tender young leaves are cut and used to season foods. The fine-textured foliage is chopped and used in soups, stews, salads and other recipes. The bulb is small and not usually

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consumed. Chives are also used as a small ornamental. The plants bear purple flowers early in the year. Consumption: Annual: 166666.67 lb Individual: 0.1412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Chives contain alliin, allicin, S-allyl-cysteine, S-methyl-cysteine. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA Red and Yellow Botanical name: Cinchona succiruba Pav. or its hybrids (red bark); C. ledgeriana Moens or C. calisaya Wedd. or hybrids of these with other Cinchona species (yellow bark) Botanical family: Rubiaceae Foreign names: Quinauina (Fr.), China rinde (Ger.), Quina (Sp.), China (It.) Description: Morphologic characteristics of the different varieties of cinchona differ very little. In general, the trees can reach 25 m in height, with opposite leaves and small flowers clustered as flowery tops. Indigenous to Peru, cinchona is cultivated today in all South and Central American countries, in Madagascar and areas of Africa. The part used is the bark from the branches. Commercially the bark is distinguished as red cinchona (C. succirubra) or yellow cinchona (C. ledgeriana). The bark is collected from the plants more than 15 years old. Cinchona has a bitter, tonic taste. Derivatives: Tincture, 20% in 70% ethanol (tannin-free or not) or 10% in 60% ethanol (tannin-free or not). Fluid, soft, and dried extracts (the last two can be aqueous or water-alcoholic extracts with or without tannin). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Cinchona Bark. FDA: See below, Cinchona Bark . FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of the dried product and its derivatives are quinine, quinidine, cinchonidine, cinchonine and tannin. The total alkaloid content determines the quality of the derivatives. Quinine is about 70% of the alkaloid content. Aroma threshold values: n/a Taste threshold values: n/a

Cinchona Bark Red CAS No.: CoE No.:

977052-81-5 128

FL No.: EINECS No.:

Description: See above, Cinchona.

05.040 n/a

FEMA No.: JECFA No.:

2281 n/a

NAS No.:

2281

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Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Bark: Category 4 (with limits on quinine). Use levels in ppm: Baked goods 27 ppm FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See above, Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 3.567 mg IOFI: Natural Composition: The bark contains 5 to 15% total quinoline alkaloids (average 6 to 10% of which 30 to 60% are quinine-type alkaloids) that consist mainly of quinine (1 to 3%), quinidine (0 to 4%) and their respective 6¢-demethoxy derivatives, cinchonidine (1.25 to 8%) and cinchonine (2 to 8%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 26.00

Max. 27.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: Bitter, astringent, maple, brown tea and woody notes.

Cinchona Bark Red Extract CAS No.: CoE No.:

977038-61-1 128

FL No.: EINECS No.:

05.040 n/a

Description: See above, Cinchona. Consumption: Annual: 91.67 lb

FEMA No.: JECFA No.:

2282 n/a

NAS No.:

2282

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: Baked goods 16.3; frozen dairy 40.00; condiments, relishes 85.00; soft candy 20.00; nonalcoholic beverages 146.2; alcoholic beverages 278.3 FDA: 21 CFR 182.20 FDA (other): See above, Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 22.844 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 236.40 7.27 60.00

Max. 278.30 16.30 85.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual Max. 25.00 40.00 124.40 146.20 10.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a

Cinchona Bark Yellow CAS No.: CoE No.:

977052-82-6 2027

FL No.: EINECS No.:

Description: See above, Cinchona. Consumption: Annual: <1.00 lb

09.469 n/a

FEMA No.: JECFA No.:

2283 n/a

NAS No.:

2283

Individual: 0.00008771 mg/kg/day

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Regulatory Status: CoE: Category 4 (with limits on quinine). Use levels in ppm: Nonalcoholic beverages 4.40, alcoholic beverages 132.2 FDA: 21 CFR 172.510 FDA (other): See above, Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 3.135 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 82.38

Max. 132.30

Food Category Nonalcoholic beverages

Usual 4.40

Max. 4.40

Composition: The bark has a higher content of quinine and a lower content of other alkaloids compared to some other species of Cinchona. Aroma threshold values: n/a Taste threshold values: n/a

Cinchona Bark Yellow Extract CAS No.: CoE No.:

977083-24-1 2027

FL No.: EINECS No.:

02.062 n/a

FEMA No.: JECFA No.:

2284 n/a

NAS No.:

2284

Description: See above, Cinchona. Consumption: Annual: <1.00 lb Individual: 0.00002894 mg/kg/day Regulatory Status: CoE: Use level in ppm: Nonalcoholic beverages 140.7; alcoholic beverages 500.00 FDA: 21 CFR 172.510 FDA (other): See above, Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 28.493 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 470.00

Max. 500.00

Food Category Nonalcoholic beverages

Usual Max. 127.10 140.70

Aroma threshold values: n/a Taste threshold values: n/a

Cinchona Extract CAS No.: CoE No.:

68990-12-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2285 n/a

NAS No.:

2285

Description: See above, Cinchona. Consumption: Annual: 5100.00 lb Individual: 0.004322 mg/kg/day Regulatory Status: CoE: Use level in ppm: Soft candy 3.00; nonalcoholic beverages 113.3; alcoholic beverages 466.9 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 25.180 mg Reported uses (ppm): (FEMA, 1994)

IOFI: Natural

Food Category Alcoholic beverages Nonalcoholic beverages

Usual 1.00

Usual 438.60 105.00

Max. 466.90 113.30

Food Category Soft candy

Max. 3.00

Aroma threshold values: n/a Taste threshold values: n/a

1,4-CINEOLE Synonyms: 1,4-Cineol; 1,4-Cineole; p-Cineole; 1,4-Epoxy-p-menthane; Isocineole; p-Menthane, 1,4-epoxy-; 1-Methyl-4-(1-methylethyl)-7-oxabicyclo(2.2.1)heptane; 7-Oxabicyclo (2.2.1)heptane, 1-isopropyl-4-methyl-(6CI); 7-Oxabicyclo(2.2.1)heptane, 1-methyl-4(1-methylethyl)- (9CI) CAS No.: CoE No.:

470-67-7 n/a

FL No.: EINECS No.:

03.007 207-428-9

FEMA No.: JECFA No.:

3658 n/a

NAS No.:

3658

Description: 1,4-Cineole has a light and mild camphoraceous odor and a cool, mildly spicelike flavor. Consumption: Annual: 3050.00 lb Individual: 0.002584 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.977 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.24

Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point

109-112∞C (173∞C) at 100 mmHg

Specific gravity

Almost insoluble in water; soluble in alcohol 0.90

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual n/a n/a n/a n/a n/a

Max. 4.71 12.14 25.00 9.62 9.91

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Synthesis: Its structure has been confirmed through synthesis.38 38 Wallach. Ann.

Dtsch. Chem. Ges. 356, 204, (1907); 392, 62 (1912).

Usual n/a n/a n/a n/a

Max. 50.00 8.29 9.21 11.49

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Woody, terpy, cooling, pine-like and minty. Natural occurrence: Reported present in Piper cubeba, lime peel oil, apricot, cardamom (Eleteria cardamomun Maton), orange juice, grapefruit juice, laurel (Laurus nobilis L), rosemary and mastic gum leaf oil. It is also present in various essential oils; Boldea fragrans Juss., Xanthoxylum rhetsa D.C. and Ormenis multicaulis.

CINNAMALDEHYDE Synonyms: Acrolein, 3-phenyl-; Benzylideneacetaldehyde; Cassia aldehyde; Cinnamal; Cinnamaldehyde (8CI); Cinnamic aldehyde; Cinnamyl aldehyde; EPA Pesticide Chemical Code 040506; Phenylacrolein; 3-Phenylacrolein; 3-Phenylpropenal; 3-Phenyl-2-propenal; 3-Phenyl-2-propenaldehyde; 2-Propenal, 3-phenyl- (9CI); -Phenylacrolein; Zimtaldehyde CAS No.: CoE No.:

104-55-2 102

FL No.: EINECS No.:

05.014 203-213-9

FEMA No.: JECFA No.:

2286 656

NAS No.:

2286

Description: Cinnamaldehyde has a pungent, spicy note and burning taste. Consumption: Annual: 550000.00 lb Individual: 0.4661 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: No ADI allocated (1989) Trade association guidelines: FEMA PADI: 179.047 mg IOFI: Nature Identical Empirical Formula/MW: C9H8O/132.15 Specifications: (JECFA, 2000) Acid value

10.0 (max)

Refractive index

Appearance

Yellow liquid

Solubility

Assay Boiling point

98.0% (min) 248-250∞C

Specific gravity

1.619-1.625 Insoluble in water; miscible in oils and alcohol 1.046-1.053

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual Max. 435.60 498.80 273.80 367.40 1533.00 6191.00 17.48 31.87 72.98 77.96 900.00 900.00

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 100.30 109.40 640.00 800.00 792.20 1003.00 39.09 59.29 52.71 67.82 370.00 370.00

Synthesis: By isolation from natural sources; synthetically, by condensation of benzaldehyde with acetaldehyde in the presence of sodium or calcium hydroxide. Aroma threshold values: Detection: 50 to 750 ppb

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Taste threshold values: Taste characteristics at 50 ppm: Sweet, spice, cinnamon, warm. Natural occurrence: It has been identified in the essential oils of Ceylon and Madagascar cinnamon leaves; Ceylon, Seychelles, and Japanese (Cinnamomum laureirii) cinnamon bark; and in other cinnamon species in varying amounts (0.1 to 76%); it is also in the essential oils of hyacinth, myrrh, Bulgarian rose, patchouli and others. Reported found in grapefruit, celery seed, clove bud and lemon balm (Melissa officinalis L).

CINNAMALDEHYDE ETHYLENE GLYCOL ACETAL Synonyms: Cinnamaldehyde, cyclic ethylene acetal; 1,3-Dioxolane, 2-(2-phenylethenyl)(9CI); 2-(2-Phenylethenyl)-1,3-dioxolane; 2-styryl- (8CI); 1,3-Dioxolane, 2-Styryl-1, 3-dioxolane CAS No.: CoE No.:

5660-60-6 48

FL No.: EINECS No.:

06.014 227-110-3

FEMA No.: JECFA No.:

2287 648

NAS No.:

2287

Description: Cinnamaldehyde ethylene glycol acetal has a soft, warm, spicy odor reminiscent of cinnamon; sweet, spicy cinnamon-allspice flavor. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Approved. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 100.152 mg IOFI: Artificial Empirical Formula/MW: C11H12O2/176.22 Specifications: (JECFA, 2000) Appearance

Nearly colorless, oily liquid

Assay

90.0% (min)

Boiling point

265∞C

Refractive index 1.561-1.570 Insoluble in water; soluble in Solubility oils; miscible in alcohol Specific gravity 1.095-1.103

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 620.00 297.80 5.00 200.00

Max. 905.00 440.00 8.00 270.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: From cinnamic aldehyde and ethylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 225.80 112.50 250.00 570.00

Max. 312.00 112.50 280.00 681.00

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CINNAMIC ACID Synonyms: Cinnamic acid (8CI); Phenylacrylic acid; tert-b-Phenylacrylic acid; 3-Phenylacrylic acid; 3-Phenylpropenoic acid; 3-Phenyl-2-propenoic acid; 2-Propenoic acid, 3-phenyl- (9CI) CAS No.: CoE No.:

621-82-9 22

FL No.: EINECS No.:

08.022 210-708-3

FEMA No.: JECFA No.:

2288 657

NAS No.:

2288

Description: Cinnamic acid is almost odorless with a burning taste, and then turning sweet and reminiscent of apricot. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 79.195 mg IOFI: Nature Identical Empirical Formula/MW: C9H8O2/148.16 Specifications: (JECFA, 2000) Appearance

White crystalline scales

Assay

98% (min)

Boiling point 300∞C

Melting point

132∞C Soluble in oils; insoluble in water; slightly Solubility soluble in alcohol Specific gravity 1.2450-1.285 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 570.00 232.80 191.60 265.00

Max. 712.00 383.60 262.80 290.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 0.01 0.01 163.20 174.90 249.30 356.00

Synthesis: Two isomers, trans- and cis- exist; the trans- isomer is of interest for use in flavoring; in addition to the extraction from natural sources (storax), it can be prepared as follows: (1) From benzaldehyde, anhydrous sodium acetate and acetic anhydride in the presence of pyridine (Perkin reaction); (2) from benzaldehyde and ethyl acetate (Claisen condensation); (3) from benzaldehyde and acetylene chloride; (4) by oxidation of benzylidene acetone with sodium hypochlorite. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The trans- form has been found among the constituents of the essential oils of Basil, Chinese cinnamon, Melaleuca bracteata, Alpinia galanga. It is reported found in Peru balsam, Asian and American storax and cocoa leaves. Also reported found in strawberry fruit, beer, cognac, starfruit (Averrhoa carambola L) and loquat. The cis- form is present in the oil of Alpinia malacensis.

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CINNAMON Botanical name: Cinnamommum zeylanicum Nees-Ceylon cinnamom; C. loureirii NeesSaigon cinnamom; C. cassia Nees-Chinese cinnamom Botanical family: Lauraceae Other names: Cinnamomon, Ceylon Foreign names: Cannelle (Fr.), Zimt (Ger.), Canela (Sp.), Cannella (It.) CAS No.: CoE No.:

977000-66-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2289 n/a

NAS No.:

2289

Description: The Ceylon cinnamon tree can grow to 10 m. It has long, lanceolated leaves, small flowers in clusters and small fruits. It is cultivated by extensive pruning (coppicing). Increasingly, significant plantations are available in the Seychilles and in Brazil. The whole outer bark is peeled from the trees every 2 years; the outer corky layer is removed by careful scraping, and the bark strips are sun-dried. Cinnamon commercially known as “Saigon cinnamon” has superior odor and flavor and is produced from the bark of trees grown in the Saigon district of Vietnam. Saigon cinnamon is used mainly as a ground spice. Chinese cinnamon or cassia is the dried bark of C. cassia, a large tree that grows wild in Southeast Asia. The dried inner bark of the shoots of coppiced trees and the leaves are the parts used. Cinnamon has a somewhat bitter flavor, slightly pungent and burning. The genus Cinnamomum includes several species of great economic importance with various species or parts of the same plant producing different and variable products for human use. For detailed description of cinnamon refer to Burdock (1997). Derivatives: Tincture (20% in 60 to 75% ethanol), fluid extract, essential oil, oleoresin, powdered spice Consumption: Annual: 3566666.67 lb Individual: 3.02259 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.047 mg IOFI: Natural Essential oil composition: The essential oils are primarily constituted of 65 to 80% cinnamaldehyde and lesser percentages of various other phenols and terpenens, including eugenol, trans-cinnamic acid, hydroxycinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol and its acetate, limonene, a-terpineol, tannins, mucilage, oligomeric procynidine and trace amounts of coumarin. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Breakfast cereals Condiments, relishes Cheese Fats, oils Frozen dairy Fruit juice

Usual Max. 5548.00 12967.00 60.05 60.05 2515.00 5102.00 214.00 214.00 15.00 15.00 285.80 324.10 356.30 616.10 614.60 770.50

Food Category Gelatins, puddings Jams, jellies Meat products Milk products Nonalcoholic beverages Soft candy Soups Sweet sauce

Aroma threshold values: Detection for cinnemaldehyde: 750 ppb Taste threshold values: n/a

Usual 1267.00 950.00 693.50 350.00 20.25 149.80 310.70 5000.00

Max. 1428.00 1050.00 1569.00 700.00 56.99 155.20 371.40 5000.00

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Cinnamon Bark Extract CAS No.: CoE No.:

977038-60-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Cinnamon. Consumption: Annual: 5066.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 226.131 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual Max. 468.90 592.90 1053.00 1305.00 770.00 900.00 190.00 270.00

2290 n/a

NAS No.:

2290

Individual: 0.004293 mg/kg/day

IOFI: Natural

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 6.92 10.31 363.30 472.50 667.60 818.30 20.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a

Cinnamon Bark Oil Other names: Artificial cinnamon oil; Cassia oil; Ceylon, cinnamon bark oil; Oil of cinnamon; Oils, cassia; Cinnamon oil, Ceylon; Oil of Chinese cinnamon; Cinnamomum cassia oil CAS No.: CoE No.:

8007-80-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2291 n/a

NAS No.:

2291

Description: The volatile oil obtained by steam distillation from the dried inner bark of the shoots of coppiced, cultivated bushes of C. zeylanicus Nees. It has an odor of cinnamon and a spicy burning taste. Consumption: Annual: 16216.67 lb Individual: 0.01374 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 45.382 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –2∞ and 0∞

Not less than 55.0% and not more than 78.0% of Assay aldehydes, calculated as cinnamic aldehyde (C9H8O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.573 and 1.591 at 20∞C

Solubility in alcohol Passes test

Specific gravity

Between 1.010 and 1.030

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Physical–chemical characteristics: It is a yellow liquid and soluble in most fixed oils and propylene glycol. It is insoluble in glycerin and in mineral oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 491.40 97.48 23.98 102.90 205.70 171.00 18.00

Max. 572.60 288.90 281.30 128.90 232.00 214.80 98.00

Food Category Hard candy Jams, jellies Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 7.63 25.01 250.70 250.70 16.67 42.32 17.54 38.24 149.30 262.10 25.00 25.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Cinnamon, spicy, woody, warm heat and slightly fruity.

Cinnamon Bark Oleoresin CAS No.: CoE No.:

977091-23-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6425

Description: See above, Cinnamon. Consumption: Annual: 30166.67 lb Individual: 0.02556 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Spicy, cinnamon with woody and bark nuances, characteristic cinnamon.

Cinnamon Flowers Other names: Cassia buds; Cassia flowers; Cinnamon flowers; Cinnamomum cassia Blume CAS No.: CoE No.:

977091-24-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Cinnamon. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 100.88 mg/kg Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual Max. 970.00 1100.00

2259 n/a

NAS No.:

2259

Individual: n/a

IOFI: Natural

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Aroma threshold values: n/a Taste threshold values: n/a

Cinnamon Leaf Oil CAS No.: CoE No.:

8015-96-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2292 n/a

NAS No.:

2292

Description: The volatile oil is obtained by steam distillation from the leaves and twigs of the true cinnamon shrub C. zeylanicus Nees. The commercial oils, according to the geographical areas, are designated as either Cinnamon Leaf Oil, Ceylon or Cinnamon Leaf Oil Seychelles, and the two types differ in physical and chemical properties. The leaf oil has a quite different aromatic character as compared to bark essential oil. It has a spicy cinnamon, clovelike odor and taste. Consumption: Annual: 12100.00 lb Individual: 0.01025 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 28.145 mg IOFI: Natural Specifications: (FCC, 1996) For both Ceylon-type and Seychelles-type oils Ceylon type: Between –2∞ and Angular rotation +1∞; Seychelles type: Between –2∞ and 0∞

Assay

Heavy metals

Ceylon type: Not less than 80.0% and not more than 88.0%, by volume, of phenols as eugenol; Seychelles type: Not less than 87.0% and not more than 96.0%, by volume, of phenols as eugenol Passes test

Refractive index

Ceylon type: Between 1.529 and 1.537; Seychelles type: Between 1.533 and 1.540 at 20∞

Solubility in alcohol Passes test

Specific gravity

Ceylon type: between 1.030 and 1.050; Seychelles type: between 1.040 and 1.060

Note: The above specifications are for Ceylon- and Seychelles-type oils. Physical–chemical characteristics: The oil is a light- to dark-brown liquid. It is soluble in most fixed oils and propylene glycol. It is soluble with cloudiness, in mineral oil, but it is insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 87.33 107.10 105.70 176.20 293.40 1166.00 39.95 52.33 181.10 215.90 117.90 138.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 65.00 100.00 55.64 444.80 8.28 39.70 17.23 34.63 1.56 1.56 35.56 71.52

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Aroma threshold values: n/a Taste threshold values: n/a

CINNAMYL ACETATE Synonyms: Acetic acid, cinnamyl ester; Cinnamyl alcohol, acetate (8CI); gamma-Phenylallyl acetate; 3-Phenyl-2-propenyl acetate; 3-Phenyl-2-propen-1-ol acetate; 3-Phenyl-2-propen-1-yl acetate; 2-Propen-1-ol, 3-phenyl-, acetate (9CI) CAS No.: CoE No.:

103-54-8 208

FL No.: EINECS No.:

09.018 203-121-9

FEMA No.: JECFA No.:

2293 650

NAS No.:

2293

Description: Cinnamyl acetate has a characteristic balsamic-floral odor and burning, sweet taste reminiscent of pineapple. The ester obtained from natural cinnamyl alcohol exhibits a more delicate (hyacinth–jasmine-like) note. Consumption: Annual: 6100.00 lb Individual: 0.005169 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000). Trade association guidelines: FEMA PADI: 2.024 mg IOFI: Nature Identical Empirical Formula/MW: C11H12O2/176.22 Specifications: (JECFA, 2000) Acid value

3.0 (max)

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay 98% min Boiling point 262-265∞C

Specific gravity

1.539-1.544 Soluble in oils; insoluble in water; miscible in alcohol 1.047–1.054

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.36 8.71 1.33 3.35 19.39

Max. 3.25 15.23 3.66 6.90 21.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 73.42 1.00 1.45 8.76

Max. 73.42 3.00 3.74 17.29

Synthesis: By acetylation of cinnamyl alcohol with acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of mimosa (black wattle), guava fruit and peel, strawberry jam, cinnamon bark, leaves and root, tarragon (Artemesia dranunculus) and Illicium verum.

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CINNAMYL ALCOHOL Synonyms: Cinnamyl alcohol (8CI); gamma-Phenylallyl alcohol; 3-Phenylallyl alcohol; 3-Phenyl-2-propen-1-ol; Propenoic acid, 3-phenyl-(trans); 2-Propen-1-ol, 3-phenyl- (9CI); 3-Phenyl-2-propenol; 3-Phenyl-2-propen-1-ol; Styrone; Styryl alcohol; Styryl carbinol CAS No.: CoE No.:

104-54-1 65

FL No.: EINECS No.:

02.017 203-212-3

FEMA No.: JECFA No.:

2294 647

NAS No.:

2294

Description: Cinnamyl alcohol has a pleasant, floral odor and bitter taste. Consumption: Annual: 39500.00 lb Individual: 0.03347 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000). Trade association guidelines: FEMA PADI: 1.786 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O/134.17 Specifications: (JECFA, 2000) Aldehyde content

Not more than 1.5% (as cinnamic aldehyde)

Boiling point

258∞C

Appearance

White to yellowish crystalline solid

Solubility

Soluble in oils; insoluble to slightly soluble in water; moderately soluble in alcohol

Assay

98.0% (min)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.08 7.14 79.65 5.01

Max. 8.97 17.93 304.20 10.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 8.53 14.80 43.66 137.30 3.15 8.06 11.45 21.30

Synthesis: Obtained originally by saponification of extraction from storax; synthetically, by reduction of cinnamaldehyde with sodium or potassium hydroxide. Aroma threshold values: Detection: 1 ppm; cis- form, 81 ppb; trans- form, 2.8 ppm Taste threshold values: n/a Natural occurrence: Occurring as an ester or in the free state in hyacinth, Aristolochia clematis, Xanthorrhoea hastilis and in the essence of daffodil flowers. It is also reported found in guava fruit and peel, lemon peel oil, cassia leaf, Bourbon vanilla and cinnamon bark, leaf and root.

CINNAMYL ANTHRANILATE (PROHIBITED) Synonyms: 2-Aminobenzoic acid 3-phenyl-2-propenyl ester; Anthranilic acid, cinnamyl ester (8CI); Benzoic acid, 2-amino-, 3-phenyl-2-propenyl ester (9CI); Cinnamyl alcohol, anthranilate; Cinnamyl anthranilate; Cinnamyl anthranilate -- prohibited; Cinnamyl o-aminobenzoate; 3-Phenyl-2-propen-1-ol 2-aminobenzoate; 3-Phenyl-2-propenyl anthra-

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nilate; 3-Phenyl-2-propen-1-yl anthranilate; 2-Propen-1-ol, 3-phenyl-, 2-aminobenzoate (9CI) CAS No.: CoE No.:

87-29-6 n/a

FL No.: EINECS No.:

n/a 201-738-8

FEMA No.: JECFA No.:

2295 n/a

NAS No.:

2295

Description: Cinnamyl anthranilate has a balsamic, fruity odor somewhat reminiscent of grape. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.113 (prohibited from use in food) FDA (other): n/a JECFA: Not to be used (1981) Trade association guidelines: FEMA PADI: 1.436 mg IOFI: n/a Empirical Formula/MW: C16H15NO2/253.30 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Brownish powder 332∞C >60∞C

Solubility Specific gravity

1 g dissolves in 20 ml of 95% alcohol 1.180 at 15.5∞C

Reported uses: Prohibited from use in food. Synthesis: By esterification of anthranilic acid with cinnamyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL BENZOATE Synonyms: Benzoic acid, cinnamyl ester; Cinnamyl alcohol, benzoate (8CI); 2-Propen1-ol, 3-phenyl-, benzoate (9CI); 3-Phenyl-2-propen-1-ol benzoate CAS No.: CoE No.:

5320-75-2 743

FL No.: EINECS No.:

09.780 226-180-2

FEMA No.: JECFA No.:

n/a 760

NAS No.:

7625

Description: Cinnamyl benzoate has a characteristic balsamic, aromatic, spicy odor. Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C16H14O2/238.29

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Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White, crystalline powder

Boiling point Melting point

Assay

98.0% (min)

Solubility

335∞C 31∞C Soluble in oils; insoluble in water; miscible in alcohol

Synthesis: From cinnamyl alcohol and benzoyl chloride in pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Found in Siam benzoin.

CINNAMYL BUTYRATE Synonyms: Phenyl propenyl-n-butyrate; Butanoic acid, 3-phenyl-2-propenyl ester (9CI); Butyric acid, cinnamyl ester (8CI); Phenylpropenyl n-butyrate; 3-Phenyl-2-propenyl butanoate CAS No.: CoE No.:

103-61-7 279

FL No.: EINECS No.:

09.053 203-128-7

FEMA No.: JECFA No.:

2296 652

NAS No.:

2296

Description: Cinnamyl butyrate has a fruity, slightly floral odor and sweet taste reminiscent of honey. It is used in orange and citrus flavors. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 11 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: 1.081 mg IOFI: n/a Empirical Formula/MW: C13H16O2/204.27 Specifications: (JECFA, 2000) Acid value

3.0 (max)

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay 98% (min) Boiling point 300∞C

Specific gravity

1.532-1.537 Insoluble in water; miscible in alcohol 1.029-1.034

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.28 5.06 80.64 1.00 2.39

Max. 2.34 12.50 80.64 3.00 9.39

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Synthesis: By esterification of cinnamic alcohol with n-butyric acid. Aroma threshold values: n/a

Usual 2.30 0.81 1.00 1.32 4.92

Max. 3.99 2.88 3.00 3.04 12.23

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Taste threshold values: n/a Natural occurrence: Reported found in fresh apple and caja fruit (Spondias lutea L.).

CINNAMYL CINNAMATE Synonyms: Cinnamic acid, cinnamyl ester (8CI); Cinnamyl alcohol, cinnamate; Phenylallyl cinnamate; 3-Phenyl-2-propen-1-yl cinnamate; 3-Phenyl-2-propenyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-phenyl-2-propenyl ester (9CI); Styracin CAS No.: CoE No.:

122-69-0 332

FL No.: EINECS No.:

09.739 204-566-1

FEMA No.: JECFA No.:

2298 673

NAS No.:

2298

Description: Cinnamyl cinnamate has a characteristic, faintly sweet, resinous odor. Consumption: Annual: 833.33 lb Individual: 0.0007062 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: 4.774 mg IOFI: Nature Identical Empirical Formula/MW: C18H16O2/264.31 Specifications: (JECFA, 2000) Acid value Appearance

2.0 (max) White or colorless crystals

Boiling point Melting point

Assay

95.0% (min)

Solubility

370oC 42∞C Soluble in oils; insoluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.09 20.62 0.05 8.86 15.91

Max. 0.71 24.62 0.45 13.86 16.93

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 22.67 0.55 5.00 4.47 23.62

Max. 27.62 0.90 10.00 5.42 27.79

Synthesis: It can be extracted from storax; synthetically, by prolonged reaction of aluminum ethylate with cinnamic aldehyde in absolute ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Cinnamyl cinnamate is one of the most important constituents of storax: Liqidambar orientale, Liquidambar styracifluum L. It is also found in white Peru and Honduras balsams.

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CINNAMYL FORMATE Synonyms: Cinnamyl alcohol, formate (8CI); Cinnamyl methanoate; Formic acid, cinnamyl ester; gamma-Phenylallyl formate; 3-Phenyl-2-propen-1-ol formate; 3-Phenyl-2-propen-1-yl formate; 2-Propen-1-ol, 3-phenyl-, formate (9CI) CAS No.: CoE No.:

104-65-4 352

FL No.: EINECS No.:

09.085 203-223-3

FEMA No.: JECFA No.:

2299 649

NAS No.:

2299

Description: Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.494 mg IOFI: n/a Empirical Formula/MW: C10H10O2/162.18 Specifications: (JECFA, 2000) Acid value

3.0 (max)

Appearance

Colorless to yellowish liquid

Assay 95% (min) Boiling point 250∞C

Refractive index 1.550-1.556 Soluble in oils; insoluble in water; Solubility miscible in alcohol Specific gravity 1.075-1.082

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.51 1.24 10.00 1.16

Max. 1.22 8.02 15.00 8.54

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 3.70 7.73 78.97 155.60 0.55 1.29 1.58 6.95

Synthesis: By esterification of cinnamyl alcohol with formic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL ISOBUTYRATE Synonyms: Isobutyric acid, cinnamyl ester (8CI); 2-Methyl-propanoic acid, 3-phenyl2-propenyl ester; Propanoic acid, 2-methyl-, 3-phenyl-2-propenyl ester (9CI) CAS No.: CoE No.:

103-59-3 496

FL No.: EINECS No.:

09.470 203-126-6

FEMA No.: JECFA No.:

2297 653

NAS No.:

2297

Description: Cinnamyl isobutyrate has a sweet, balsamic, fruity odor and sweet taste reminiscent of apple and banana. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day

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Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: 0.773 mg Empirical Formula/MW:

IOFI: n/a

C13H16O2/204.27 Specifications: (JECFA, 2000) Acid value

3.0 (max)

Appearance

Colorless to yellowish liquid

Refractive index 1.520-1.528 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 1.005-1.014

Assay 96% (min) Boiling point 254∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.25 3.56 12.93 1.00 1.87

Max. 1.46 9.16 12.93 3.00 7.29

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.09 0.67 1.00 0.76 2.92

Max. 3.18 0.70 3.00 1.77 7.86

Synthesis: By esterification of cinnamic alcohol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 3-phenyl-2-propenyl ester (9CI); Cinnamyl 3-methyl butyrate; Isovaleric acid, cinnamyl ester (8CI); Isovaleric acid, cinnamyl ester (6CI,7CI,8CI); 3-Methylbutanoic acid 3-phenyl-2-propenyl ester; 3-Phenylallyl isovalerate CAS No.: CoE No.:

140-27-2 454

FL No.: EINECS No.:

09.459 205-407-9

FEMA No.: JECFA No.:

2302 654

NAS No.:

2302

Description: Cinnamyl isovalerate has a characteristic rose-like odor and an apple-like taste. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: 0.998 mg IOFI: n/a Empirical Formula/MW: C14H18O2/218.29

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Specifications: (JECFA, 2000) Acid value

3.0 (max)

Appearance Colorless to pale-yellowish liquid Assay 95% (min) Boiling point 313∞C

Refractive index 1.520-1.528 Insoluble in water; miscible Solubility in oils and alcohol Specific gravity 1.005-1.014

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.85 4.37 28.00 2.81

Max. 2.34 7.40 28.00 4.44

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.93 11.18 1.38 3.78

Max. 10.44 14.12 2.63 6.15

Synthesis: By esterification of cinnamic alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL PHENYLACETATE Synonyms: Benzeneacetic acid, 3-phenyl-2-propenyl ester CAS No.: CoE No.:

7492-65-1 235

FL No.: EINECS No.:

09.708 231-322-1

FEMA No.: JECFA No.:

2300 655

NAS No.:

2300

Description: Cinnamyl phenylacetate has a deep, rich, chrysanthemum-like odor and a spicy, honey-like flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: 3.706 mg IOFI: Artificial Empirical Formula/MW: C17H16O2/252.32 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless, slightly viscous liquid

Solubility

Assay Boiling point

96.0% (min) 333–335∞C

Specific gravity

1.575-1.581 Insoluble in water; miscible in alcohol 1.089-1.095

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 1.00 16.10

Max. 2.70 20.17

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 37.00 41.00 4.57 7.35 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 6.60

Max. 10.50

Food Category Soft candy

Usual Max. 11.27 15.24 (Part 2 of 2)

Synthesis: From cinnamylchloride and sodium phenylacetate; also by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL PROPIONATE Synonyms: Cinnamyl alcohol, propionate (8CI); 3-Phenyl-2-propen-1-ol propanoate; 3-Phenyl-2-propenyl propionate; 3-Phenyl-2-propen-1-yl propionate; 2-Propen-1-ol, 3-phenyl-, propanoate (9CI); Propionic acid, cinnamyl ester CAS No.: CoE No.:

103-56-0 414

FL No.: EINECS No.:

09.133 203-124-5

FEMA No.: JECFA No.:

2301 651

NAS No.:

2301

Description: Cinnamyl propionate has a spicy, fruital odor with a woody, balsamic undernote and a sweet, warm, powerful, spicy taste. Consumption: Annual: 633.33 lb Individual: 0.0005367 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 8 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (2000) Trade association guidelines: FEMA PADI: 1.618 mg IOFI: n/a Empirical Formula/MW: C12H14O2/190.24 Specifications: (JECFA, 2000) Acid value

3.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay 98% (min) Boiling point 289∞C

Refractive index 1.532-1.537 Insoluble in water; miscible in Solubility alcohol Specific gravity 1.029-1.034

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 9.08 17.84 2.40

Max. 1.50 13.63 240.10 3.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: By esterification of cinnamic alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 4.08 16.28 1.41 6.10

Max. 5.68 29.84 2.26 7.81

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CITRAL (NERAL) Synonyms: 3,7-Dimethyl-2,6-octadienal; 3,7-Dimethyl-trans-2,6-octadienal; 3,7-Dimethyl- 1,2,6-octadienal; EPA Pesticide Chemical Code 040510; Geranial; 2,6-Octadienal, 3,7-dimethyl- (8CI)(9CI) CAS No.: CoE No.:

5392-40-5 109

FL No.: EINECS No.:

05.020 226-394-6

FEMA No.: JECFA No.:

2303 n/a

NAS No.:

2303

Description: Citral has a strong, lemon-like odor and a characteristic bittersweet taste. Commercially, the product is a mixture of two geometric isomers — a-citral and b-citral, each exhibiting cis- and trans-isomers because of the position of the double bond. Consumption: Annual: 59500.00 lb Individual: 0.05042 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 (1979) Trade association guidelines: FEMA PADI: 25.273 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16O/152.23

Specifications: (Burdock, 1997) Acid value

5.0 max

Flash point

Appearance

Mobile, pale-yellow liquid

Assay

Not less than 96% (88%)

Boiling point

103-104∞C at 12 mmHg from lemon; 106-107∞C at 12 mmHg from lemongrass

92∞C (>100∞C) 1.4860-1.4900 (1.4820Refractive index 1.4910) at 20∞C 1:7 in 60% alcohol; nearly Solubility insoluble in water; soluble in most organic solvents

Specific gravity

0.885-0.891 (0.881-0.889) at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 3.29 132.80 0.00 146.90 10.00 22.29

Max. 5.90 177.50 0.20 429.80 10.00 33.55

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 173.70 209.70 0.50 0.75 7.68 114.50 1.00 2.25 17.33 27.72 142.20 181.10

Synthesis: Citral is usually isolated from the citral-containing oil by chemical means or by chemical synthesis (from b-pinene, isoprene, etc.). Aroma threshold values: Detection: 28 to 120 ppb; a-citral, 32 to 460 ppb; b-citral, 30 to 460 ppb.

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Taste threshold values: Taste characteristics at 40 ppm: Lemon peel, citrus, juicy, green, lime and herbal. Natural occurrence: Originally reported found in lemongrass oil (Cymbopogon flexuosus (Nees.) Stapf.) in amounts up to 75%; also reported found in Litsea citrata (approx. 90%), Litsea cubeba Blume. (approx. 70%), Lindera citriodora (approx. 65%), Backhousia citriodora (approx. 95 to 97%), Calypranthes, parriculata (approx. 62%), Leptospermum liversidgei var. A. leaves (approx. 70 to 80%) and Ocimum gratissimum (approx. 66.5%); also present in lemon (2 to 5%), lemon peel, lime (6 to 9%), orange juice, and Citrus aurantifolia leaves (petitgrain, approx. 36%).

CITRAL DIETHYL ACETAL Synonyms: 1,1-Diethoxy-3,7-dimethylocta-2,6-diene; 1,1-Diethoxy-3,7-dimethyl-2,6octadiene; 3,7-Dimethyl-2,6-octadienal diethyl acetal; 2,6-Octadienal, 3,7-dimethyl-, diethyl acetal; 2,6-Octadiene, 1,1-diethoxy-3,7-dimethylCAS No.: CoE No.:

7492-66-2 38

FL No.: EINECS No.:

06.004 231-323-7

FEMA No.: JECFA No.:

2304 n/a

NAS No.:

2304

Description: Citral diethyl acetal has a mild, green, citrus odor and a green, oily, citrus-peel flavor. Consumption: Annual: <1.00 lb Individual: 0.00000438 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.325 mg IOFI: Artificial Empirical Formula/MW:

C14H26O2/226.36 Specifications: (Burdock, 1997) Aldehyde content 11% max

Refractive index

Appearance

Colorless liquid

Solubility

Boiling point Flash point

230∞C 79∞C

Specific gravity

1.4520-1.4545 at 20∞C 1:2-2.6 in 80% alcohol; almost insoluble in water; soluble in propylene glycol 0.8745-0.8790 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 55.00 5.00

Max. 1.00 62.00 7.00

Synthesis: From ethyl orthoformate and citral.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 2.35 41.83

Max. 10.00 4.72 53.99

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, citrus lemon with waxy nuance. Natural occurrence: Not reported found in nature.

CITRAL DIMETHYL ACETAL Synonyms: 1,1-Dimethoxy-3,7-dimethyl-2,6-ocadiene; 1,1-Dimethoxy-3,7-dimethyl-2,6octa-diene; 1,1-Dimethoxy-3,7-dimethylocta-2,6-diene;2,6-Octadiene, 1,1-dimethoxy-3, 7-di-methyl-; 2,6-Octadiene, 1,1-dimethoxy-3,7-dimethyl-, (cis and trans) CAS No.: CoE No.:

7549-37-3 39

FL No.: EINECS No.:

06.005 231-434-0

FEMA No.: JECFA No.:

2305 n/a

NAS No.:

2305

Description: Citral dimethyl acetal has a fresh, lemon-like odor. The commercial product consists of a mixture of cis- and trans- isomers. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 60 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.048 mg IOFI: Artificial Empirical Formula/MW:

C12H22O2/198.31 Specifications: (Burdock, 1997) Appearance

Colorless to yellowish liquid

Refractive index

Assay

93% min

Solubility

Boiling point Flash point

Approx. 198∞C 70∞C

Specific gravity

1.4560-1.4630 at 20∞C 1:5 in 70% alcohol and 1:1 in 80% alcohol 0.883-0.888 at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 86.48 44.21

Max. 7.00 102.50 62.76

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 80.00 100.00 19.99 25.59 58.59 74.65

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, citrus, lemon, grapefruit, lime with woody and terpy nuance. Natural occurrence: Not reported found in nature.

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CITRAL PROPYLENE GLYCOL ACETAL Synonyms: Citral, 1,2-propylene glycol acetal; 2-(2,6-Dimethylhepta-1,5-dienyl)-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 2-(2,6-dimethyl-1,5-heptadienyl)-4-methyl- (8CI) (9CI) CAS No.: CoE No.:

10444-50-5 FL No.: 2343 EINECS No.:

06.035 233-929-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7626

Description: Citral propylene glycol acetal has a sweet, citrus, lemon-orange odor; mild, lemony flavor changing to a lemon flavor in aqueous media. Consumption: Annual: 0.33 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW:

C13H22O2/210.32

Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Slightly soluble in water (with some decomposition); soluble in propylene glycol, alcohol, and oils

Reported uses (ppm): n/a Synthesis: Condensation of citral with propylene glycol using a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CITRIC ACID Synonyms: 2-Hydroxy-1,2,3-propanetricarboxylic acid; Anhydrous citric acid; Citric acid (8CI); Citric acid, anhydrous; Citric acid, monohydrate; Citretten; Citro; EPA Pesticide Chemical Code 021801; b-Hydroxytricarballylic acid; b-Hydroxy-tricarboxylic acid; 2Hydroxy-1,2,3-propanetricarboxylic acid; 1,2,3-Propanetricarboxylic acid, 2-hydroxy(9CI) CAS No.: CoE No.:

77-92-9 20

FL No.: EINECS No.:

n/a 201-069-1

FEMA No.: JECFA No.:

2306 218

NAS No.:

2306

Description: Citric acid and its salts are naturally occurring constituents and common metabolites in plant and animal tissues. Citric acid is an intermediary compound in the Krebs cycle linking oxidative metabolism of carbohydrate, protein and fat. The concentration of naturally occurring citrate is relatively higher in fruits, particularly citrus fruits and juices, than vegetables and animal tissues. Typical concentrations, fresh weight, are about 1% in orange juice

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and up to 8% in unripe lemon juice as compared to less than 0.1% in peas, corn and cabbage and about 0.1% in human milk. Citric acid has a pleasant acid taste and is odorless.39 Consumption: Annual: 106833333.33 lb Individual: 90.5367 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 131.112, 131.136, 131.138, 131.144, 131.146, 133.123, 133.124, 133.129, 133.169, 133.173, 133.178, 133.179, 145.134, 145.145, 146.187, 150.141, 150.161, 155.130, 161.190, 169.115, 169.140, 169.150, 172.755, 173.160, 173.165, 173.280, 178.1010, 184.1033, 582.1033, 582.6033 FDA (other): Approved for OTC use (21 CFR 310.545, 331.11); excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 3.126 mg IOFI: Nature Identical Empirical Formula/MW: C6H8O7/192.12 Specifications: (JECFA, 1997) Appearance

White or colorless, crystalline solid

Boiling point

142-143∞C

Assay

99.5% (min)

Solubility

Very soluble in water; slightly soluble in ether; freely soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 6.62 2.13 0.13 0.38 0.38 0.28 0.60 0.46 0.31 1.31 1.01 12.90 2.62

Max. 8.25 2.65 0.13 0.87 0.81 0.93 0.60 0.84 0.39 2.91 1.82 15.93 3.89

Food Category Gravies Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.99 2.27 0.82 0.83 1.71 0.40 0.98 0.50 33.00 0.38 2.19 0.20 2.66

Max. 1.63 5.51 0.89 1.34 2.94 0.40 0.98 1.15 33.00 1.08 13.76 0.22 3.30

Synthesis: By mycological fermentation using molasses and strains of Aspergillus niger; from citrus juices and pineapple wastes. Aroma threshold values: Detection: 9.6 to 350 ppm Taste threshold values: n/a Natural occurrence: Extremely widespread in nature; also identified in the flowers of Hibiscus subdariffa, cocoa and kiwifruit.

39 Adapted

from SCOGS report on citric acid, PB 280 954.

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CITRONELLA Botanical name: Cymbopogon winterianus (Andropogon nardus), Java de Tong (Java citronella), C. nardus Randle (Andropogon nardus), Ceylon de Tong (Ceylon citronella) Botanical family: Gramineae Foreign names: Citronelle (Fr.), Citronel (Ger.), Citronella (Sp.), Citronella (It.) CAS No.: CoE No.:

106-23-0 2046A/39

FL No.: EINECS No.:

05.021 203-376-6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Ceylon citronella (C. nardus) and Java citronella (C. winterianus) are both perennial grasses growing more than 1 m high. The herb is harvested 2 to 3 times a year in Ceylon. The freshly cut or partially dried herb is steam distilled. The plant yields the largest amount of essential oil at about its third year of growth. Citronella is also cultivated and distilled in Java, Guatemala, Taiwan, Hainan, Argentina and New Guinea. The Java type essential oil is considered to be of superior quality over the Ceylon type. Citronella has a characteristic citronella, rose- and lemon-like odor. Council of Europe (CoE, 2000) has described Ceylon citronella and Java Citronella separately. Consumption: Annual: 1050.00 lb Individual: 0.0008898 mg/kg/day Regulatory Status: CoE: Ceylon-type: Herb, category 3 (with limits on methyleugenol); Java-type: Herb, category 1. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0.5 mg for citral, citronellal and citronellol Trade association guidelines: FEMA PADI: 1.116 mg IOFI: Natural Essential oil composition: Citronella oil contains a number of fragrant fractions of which citronellal, geraniol and citronellol are the major components. Ceylon citronella oil contains 55 to 65% total acetylizable alcohols (calculated as citronellol) and 7 to 15% total aldehyde (calculated as citronellal). The main constituents are geraniol (18 to 20%), citronellol (6.4 to 8.4%), citronellal (5 to 15%), geranyl acetate (2%); limonene (9 to 11%) and methyl isoeugenol (7.2 to 11.3%). Other constituents are camphene, caryophyllene, linalool, citral (neral and geranial), methylheapenone, methyleugenol, l-borneol, nerol, eugenol and farnesol.40 Java citronella oil contains not less than 35% alcohols (calculated as citronellol) and not less than 35% aldehydes (calculated as citronellal). The Java type appears to have higher concentrations of citronellol (35%) and geraniol (21%) than does the Ceylon type (citronellol 10% and geraniol 18%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.31 6.07 5.15 2.42

Max. 5.04 7.96 9.85 4.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 4.79 1.20 4.31

Max. 3.17 4.79 4.88 6.62

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Floral, green, rosy and citrus-lemon.

40 Perfumer

and Flavorist (1994). 19, 29.

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Citronella Oil Other names: Citronella oil (C. nardus Rendle); EPA Pesticide Chemical Code 021901; Essential oil of Cymbopogon nardus; Oil of citronella; Oils, citronella CAS No.: CoE No.:

8000-29-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2308 n/a

NAS No.:

2308

Description: There are two essential oils: Ceylon citronella oil and Java citronella oil. Ceylon citronella oil is obtained by steam distillation of the partially dried herb known as the lanabatu variety, while the Java citronella oil is obtained by steam or water distillation of the freshly cut or partially dried herb known as the maha pengira variety. It differs from the Ceylon citronella oil in both composition and odor. The Ceylon type has a characteristic citronellal-like odor. Java-type oil has a pronounced aldehyde (rose, lemon-like) odor. Consumption: Annual: 1350.00 lb Individual: 0.001144 mg/kg/day Regulatory Status: CoE: See above, Citronella. DA: 21 CFR 182.20 FDA (other): n/a JECFA: ADI: 0.5 mg for citral, citronellal and citronellol Trade association guidelines: FEMA PADI: 9.461 mg IOFI: Natural Specifications: (Burdock, 1997) Aldehyde content Optical rotation at 20∞C Total alcohol (as geraniol)

Ceylon type: 7-15%; Java type: 30-45% Ceylon type: –9∞ to –18∞; Java type: –9∞ to 0∞ Ceylon type: 55-65%; Java type: 32-35%

Refractive index Ceylon type: 1.479-1.495; Java at 20∞C type: 1.466-1.475 Ceylon type: 1:2 in 80% ethanol; Solubility Java type: 1:2 in 80% ethanol Specific gravity Ceylon type: 0.894-0.906; Java at 20∞C type: 0.878-0.895

Physical–chemical characteristics: The Ceylon oil is a pale-yellow to yellowish-brown liquid. The Java-type oil is a clear, mobile, light-yellow to brownish liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Breakfast cereals

Usual 32.96 34.95 31.60 17.80

Max. 40.00 47.61 42.58 28.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 24.95 16.60 33.24 3.28

Max. 38.92 26.23 45.88 12.98

Aroma threshold values: n/a Taste threshold values: n/a

CITRONELLAL Synonyms: b-Citronellal; Citronellel; Citronellol,(D); 3,7-Dimethyl-6-octenal; 3,7-Dimethyl-6-octen-1-al; 6-Octenal, 3,7-dimethyl-(8CI)(9CI); Poly((1,3a,4,6,7,7a-hexahydro-1, 3-dioxo-3H-furo(3,4-c)pyran-4,6-d-iyl)(tetrahydro-2,5-dioxo-3,4-furandiyl)methylene) (9CI); D-Rhodinal; Rhodinal CAS No.: CoE No.:

106-23-0 110

FL No.: EINECS No.:

05.021 203-376-6

FEMA No.: JECFA No.:

2307 n/a

NAS No.:

Description: Citronellal has an intense, lemon-, citronella-, rose-type odor.

2307

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Consumption: Annual: 1050.00 lb Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.116 mg Empirical Formula/MW:

Individual: 0.0008898 mg/kg/day

IOFI: Nature Identical

C10H18O/154.24 Specifications: (FCC, 1996) Acid value Appearance

< 3.0 Colorless to slightly yellow liquid

Assay

Not less than 85%

d-, 69-70∞C at 5 mmHg; l-, 88∞C at Boiling point 10.5 mmHg; dl-, 106-108∞C at 15 mmHg Flash point 77∞C

Optical rotation –1∞ to +11∞ Refractive index 1.4460-1.4560 at 20∞C 1:5 in 70% alcohol; insoluble Solubility in water; soluble in most organic solvents Specific gravity 0.850-0.860∞C at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.31 6.07 5.15 2.42

Max. 5.04 7.96 9.85 4.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 4.79 1.20 4.31

Max. 3.17 4.79 4.88 6.62

Synthesis: Can be prepared by chemical synthesis or by fractional distillation of natural oils such as citronella. Industrially prepared by hydrogenation of b-citronellol or by catalytic hydrogenation of citral; also in the laboratory by dehydration of hydroxydihydrocitronellal. Aroma threshold values: Detection: 31 to 100 ppb Taste threshold values: Taste characteristics at 10 ppm: Floral, green, rosy and citrus-lemon. Natural occurrence: The d-form of citronellal has been reported in the oil of citronella (Ceylon, Jammus, Kaschmis), in the oil from leaves of Barosma pulchella, in the oil from roots of Phebalium nudum, in the oils of Eucalyptus citriodora, Leptospermum citratum and Baeckea citriodora; the l-form is present in the oils of Backhousia citriodora var. A, Eucalyptus citridora, Litsea cubeba (fruits) and lemongrass. Citronellal also is present in the oils of lemon, mandarin, Lavandula delphinensis, Ocimum canum f. citrata, lime and kumquat, swangi (Citrus hystrix DC), ginger pepper and lemon balm (Melissa officinalis L.).

CITRONELLIC ACID Synonyms: 3,7-Dimethyl-6-octenoic acid; Rhodinic acid; Rhodinolic acid CAS No.: CoE No.:

502-47-6 616

FL No.: EINECS No.:

08.036 207-939-7

FEMA No.: JECFA No.:

3142 n/a

NAS No.:

3142

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Description: Citronellic acid has a green-grassy odor. Consumption: Annual: 3.33 lb Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.240 mg Empirical Formula/MW:

323

Individual: 0.00000282 mg/kg/day

IOFI: Nature Identical

C10H18O7/170.25 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

d-, 1.4561 at 21.5∞C; l-, 1.4563 at 24∞C; dl-, 1.4606 at 20∞C

Boiling point

d-, 139-140∞C at 10 mmHg; l-, 117-119∞C at 0.6 mmHg; dl-, 126∞C at 4 mmHg

Solubility

Almost insoluble in water; soluble in alcohol and oils

Specific gravity

d-, 0.9308 at 20∞C; l-, 0.9274 at 25∞C; dl-, 0.9557 at 15∞C

Optical rotation d-, +2.48; l-, –2.49

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 1.10 0.60

Max. 1.25 2.25 1.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.07 1.07

Max. 2.25 1.25

Synthesis: By oxidation of citronellal; also by the conversion of pulegone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The d-form is reportedly a constituent of Java citronella, geranium, Borosma pulchellum, Xanthoxylum piperitum, bitter-orange leaves, lemongrass, Calytrix virgata and Calytrix tetragona leaves; the l-form has been reportedly identified in cypress oil (Callitirs glauca R. Br.), Callitirs intratropica, in the oil of Chamaecyparis obtusa and of Thujopsis dolabrata; the d,l-form is isolated from camphor oil. Also reported found in mandarin peel oil, swangi (Citrus hystrix D.C.), peppermint oil and black tea.

CITRONELLOL Synonyms: d-Citronellol; 3,7-Dimethyl-6-octen-1-ol; for the l-form see Rhodinol CAS No.: CoE No.:

26489-01-0 FL No.: 59 EINECS No.:

02.011 247-737-6

FEMA No.: JECFA No.:

2309 n/a

NAS No.:

2309

Description: Citronellol has a characteristic rose-like odor. Because odor plays such an important part in selecting this material, there may be special grades of citronellol that do not meet the E.O.A. specification. These limits have been broadened enough to include best qualities of commercial citronellol and chemically pure citronellol. l-Citronellol has a sweet, peach-like flavor; d-citronellol has a bitter taste.

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Consumption: Annual: 3766.67 lb Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.5 (1979) Trade association guidelines: FEMA PADI: 1.156 mg Empirical Formula/MW:

Individual: 0.003192 mg/kg/day

IOFI: Nature Identical

C10H20O/156.20 Specifications: (Burdock, 1997) Aldehyde content Appearance Assay

Not more than 1% (as citronellyl acetate) Colorless liquid 90% min

Ester content Optical rotation Refractive index

Boiling point

l-, 103∞C at 5 mmHg; d-, 105-105.5∞C at 15 mmHg

Solubility

Flash point

102∞C

Specific gravity

Not more than 1% (as citronellyl acetate) –1∞ to +5∞ 1.4540-1.4620 at 20∞C 1:2 in 70% alcohol; very slightly soluble in water; soluble in most organic solvents 0.850-0.860 at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.03 6.47 7.87 1.41

Max. 4.21 20.26 9.23 39.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.70 1.87 1.30 4.46

Max. 6.32 1.94 4.41 18.16

Synthesis: It is generally accepted to distinguish rhodinol as the product isolated from geranium consisting of a mixture of l-citronellol and geraniol, whereas the name l-citronellol should be used to indicate the corresponding synthetic product with the highest level of purity; dl-citronellol can be prepared by catalytic hydrogenation of geraniol or by oxidation of allo-cyrnene; l-citronellol is prepared from (+) d-pinene via (+) cis-pinene to (+) 2,6-dimethyl-2,7-octadiene and finally isolating l-citronellol by hydrolysis of the aluminum-organo compound. Aroma threshold values: Detection: 11 ppb to 2.2 ppm; l-form, 40 ppb Taste threshold values: Taste characteristics at 20 ppm: Floral, rose, sweet and green with fruity citrus nuances. Natural occurrence: l-Citronellol has been found in the plants of the Rosaceae family; dand dl-citronellol have been identified in Verbenaceae, Labiatae, Rutaceae, Geraniaceae and others; citronellol has been reported in about 70 essential oils and in the oil of Rosa bourbonia; the Bulgarian rose oil has been reported to contain more than 50% l-citronellol, whereas East African geranium contains more than 80% of the d-isomer; the natural product is always optically active. Reported found in guava fruit, ginger, corn mint oil (Mentha arvensis L. var. piperascens), mustard, pennyroyal oil (Mentha pulegium L.), hop oil, tea, coriander seed, cardamom, beer and rum.

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CITRONELLYL ACETATE Synonyms: Acetic acid, citronellyl ester; Citronellol acetate; Acetic acid, 3,7-dime-Citronellyl thyl-6-octen-1-yl ester; 1-Acetoxy-3,7-dimethyloct-6-ene; Citronellyl acetate; bacetate; 3,7-Dimethyl-6-octen-1-ol acetate; 3,7-Dimethyl-6-octen-1-yl acetate; Natural rhodinol, acetylated; 2-Octen-8-ol, 2,6-dimethyl-, acetate; 6-Octen-1-ol, 3,7-dimethyl-, acetate (8CI)(9CI) CAS No.: CoE No.:

150-84-5 202

FL No.: EINECS No.:

09.012 205-775-0

FEMA No.: JECFA No.:

2311 57

NAS No.:

2311

Description: Citronellyl acetate has a fresh, fruity odor reminiscent of rose and a pungent taste at the beginning, turning to sweet, apricot-like taste afterward. Consumption: Annual: 683.33 lb Individual: 0.0005790 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 2.338 mg IOFI: Nature Identical Empirical Formula/MW:

C12H22O2/198.31 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

92.0% (min) 229∞C

Specific gravity

1.440-1.450 1:9 in 70% alcohol; soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol and water 0.883-0.893

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.75 10.36 5.68 8.13

Max. 4.78 20.10 5.68 13.93

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.06 28.33 3.99 10.80

Max. 10.49 28.33 6.54 19.88

Synthesis: By direct acetylation of citronellol (natural or synthetic); its physical–chemical characteristics vary, depending on the quality of the starting alcohol. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: Floral, green, fruity, sweet, citrus and waxy character. Natural occurrence: Reported in the oil of citronella, Chamaecyparis lawsoniana Parl, orange juice, lemon juice, lemon and grapefruit peel oil, swangi (Citrus hystrix D.C.), ginger, tarragon, myrtle leaf, Cympogon citralis oil and beer.

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CITRONELLYL BUTYRATE Synonyms: Butanoic acid, 3,7-dimethyl-6-octenyl ester(9CI); Butyric acid, 3,7-dime-thyl-6-octenyl ester(8CI); Citronellyl butyrate; Citronellyl n-butyrate; 2 , 6 - D i m e t h y l - 2 - o c t e n - 8 - o l , bu t y r a t e ; 2 , 6 - D i m e t h y l - 2 - o c t e n - 8 - y l bu t y r a t e ; 3,7-Dimethyl-6-octenyl butanoate; Natural rhodinol, butylated; 6-Octen-1-ol, 3,7-dimethyl-, butyrate; Rhodinyl butyrate CAS No.: CoE No.:

141-16-2 275

FL No.: EINECS No.:

09.049 205-463-4

FEMA No.: JECFA No.:

2312 65

NAS No.:

2312

Description: Citronellyl butyrate has a strong, fruity and rose-like odor with sweet, plumlike taste. Consumption: Annual: 88.33 lb Individual: 0.00007485 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 4 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 3.300 mg IOFI: Nature Identical Empirical Formula/MW:

C14H26O2/226.36 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

92% (min) 243∞C

Refractive index 1.455-1.462 1:6 to 1:9 in 80% alcohol; soluble in Solubility alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water Specific gravity 0.889-0.904

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.25 14.20 0.61 13.96

Max. 4.50 23.56 0.75 22.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.41 22.28 5.67 14.63

Max. 16.34 22.28 8.99 22.97

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, sweet, waxy, green with perfume nuance. Natural occurrence: Reported in Ceylon citronella oil, orange juice, tomato, passion fruit and juice.

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CITRONELLYL FORMATE Synonyms: 2,6-Dimethyl-2-octen-8-yl formate; 3,7-Dimethyl-6-octen-1-ol formate; 3,7-Dimethyl-6-octen-1-yl formate; Formic acid, citronellyl ester; Formic acid, 3,7-dimethyl-6octen-1-yl ester; 6-Octen-1-ol, 3,7-dimethyl-, formate (8CI)(9CI) CAS No.: CoE No.:

105-85-1 345

FL No.: EINECS No.:

09.078 203-338-9

FEMA No.: JECFA No.:

2314 53

NAS No.:

2314

Description: Citronellyl formate has a strong, fruity, rose-like odor with a sweet, fruity taste. Consumption: Annual: 46.67 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 6.165 mg IOFI: Nature Identical Empirical Formula/MW:

C11H20O2/184.28 Specifications: (JECFA, 1997) Acid value

3.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

86.0% (min) 235∞C

Specific gravity

1.443-1.452 1:3 in 80% alcohol; soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 0.890–0.903

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 6.68 25.35 22.90 17.92

Max. 11.14 34.54 28.81 25.31

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.15 13.02 28.27

Max. 0.15 20.72 37.92

Synthesis: By direct esterification of citronellol with formic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, waxy, fruity, citrus and tangerine. Natural occurrence: Reported present in geranium essential oil and in the oils of Rosa borbonica, Cupressus lusitanica. Reported found in mandarin, satsuma and kumquat peel oil, laurel (Laurus nobilis L), lovage root and honey.

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CITRONELLYL ISOBUTYRATE Synonyms: 3,7-Dimethyloct-6-enyl isobutyrate; Isobutyric acid, 3,7-dimethyl-6-octenyl ester (8CI); Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octenyl; Propanoic acid, 2-methyl-, 3,7-di-methyl-6-octenyl ester (9CI); Rhodinyl isobutyrate CAS No.: CoE No.:

97-89-2 296

FL No.: EINECS No.:

09.421 202-616-7

FEMA No.: JECFA No.:

2313 71

NAS No.:

2313

Description: Citronellyl isobutyrate has a sweet, fruity and rose-like odor with a slightly sweet, apricot-like taste. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 2.643 mg IOFI: n/a Empirical Formula/MW:

C14H26O2/226.36 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

92% (min) 249∞C

Refractive index 1.440-1.448 1:6 in 80% alcohol; miscible with Solubility alcohol, chloroform, ether and most fixed oils; insoluble in water Specific gravity 0.870-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.57 17.63 0.017 1.00

Max. 4.43 22.57 0.023 10.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.25 1.00 2.70

Max. 0.25 10.00 40.00

Synthesis: By direct esterification of citronellol with isobutyric acid via azeotropic conditions or using isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported in Ceylon citronella oil.

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CITRONELLYL OXYACETALDEHYDE Synonyms: Acetaldehyde, ((3,7-dimethyl-6-octenyl)oxy)- (8CI)(9CI); ((3,7-Dimethyl-6octenyl)oxy)acetaldehyde; Citronelloxyacetaldehyde; Citronellyloxyacetaldehyde; 6,10Di-methyl-3-oxa-9-undecenal CAS No.: CoE No.:

7492-67-3 2012

FL No.: EINECS No.:

05.079 231-324-2

FEMA No.: JECFA No.:

2310 n/a

NAS No.:

2310

Description: Citronellyl oxyacetaldehyde has a strong, rose odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.317 mg IOFI:Artificial Empirical Formula/MW:

C12H22O2/198.28 Specifications: (Burdock, 1997) Boiling point 130∞C at 12 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 18.45 15.40

Max. 1.20 23.25 18.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.00 8.01 15.35

Max. 30.00 10.10 21.15

Synthesis: Interaction of bromoacetals with sodium or potassium alcoholates. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CITRONELLYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, 3,7-dimethyl-6-octenyl ester; Benzeneacetic acid, 3,7di-methyl-6-octenyl ester (9CI); 3,7-Dimethyl-6-octenyl phenylacetate; 3,7-Dimethyl- 6octenyl benzeneacetate; 3,7-Dimethyl-6-octen-1-yl phenylacetate CAS No.: CoE No.:

139-70-8 2157

FL No.: EINECS No.:

09.785 205-373-5

FEMA No.: JECFA No.:

2315 n/a

NAS No.:

2315

Description: Citronellyl phenylacetate has a sweet, faintly honey, rose-like odor with a definite waxy undertone. Consumption: Annual: <1.00 lb Individual: 0.0001341 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.879 mg Empirical Formula/MW:

IOFI: Artificial

C18H26O2/274.41 Specifications: (Burdock, 1997) Boiling point 342∞C Refractive index 1.5100 at 20∞C

Specific gravity

0.992 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 25.01 26.99

Max. 1.50 28.37 32.61

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.00 9.78 28.89

Max. 33.00 15.86 34.57

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CITRONELLYL PROPIONATE Synonyms: 3,7-Dimethyl-6-octen-1-yl propionate; 3,7-Dimethyl-6-octen-1-ol propanoate; 6-Octen-1-ol, 3,7-dimethyl-, propanoate CAS No.: CoE No.:

141-14-0 410

FL No.: EINECS No.:

09.129 205-461-3

FEMA No.: JECFA No.:

2316 61

NAS No.:

2316

Description: Citronellyl propionate has a rose-like odor; bittersweet, plum-like taste. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 4.476 mg IOFI: Nature Identical Empirical Formula/MW:

C13H24O2/212.33 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless liquid

Refractive index 1.443-1.449 1:3 in 80% alcohol; miscible with alcohol Solubility and most fixed oils; insoluble in water (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Assay 90.0% (min) Boiling point 242∞C

Specific gravity 0.877-0.886 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 2.50 20.76 1.00 15.42

Max. 4.25 27.68 10.00 20.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 23.16 0.22 5.69 15.07

Max. 31.75 0.22 10.94 19.82

Synthesis: By direct esterification of citronellol with propionic acid under azeotropic conditions on using propionic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato.

CITRONELLYL VALERATE Synonyms: 3,7-Dimethyl-6-octen-1-yl valerate; Citronellyl valerate; 3,7-Dimethyl-6-octenyl pentanoate; 3,7-Dimethyloct-6-enyl valerate; Pentanoic acid, 3,7-dimethyl-6-octenyl ester CAS No.: CoE No.:

7540-53-6 469

FL No.: EINECS No.:

09.151 231-416-2

FEMA No.: JECFA No.:

2317 69

NAS No.:

2317

Description: Citronellyl valerate has a characteristic rose-, herb-, honey-like odor. Consumption: Annual: < 1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 6.139 mg IOFI: n/a Empirical Formula/MW:

C15H28O2/240.39 Specifications: (JECFA, 1997) Appearance Boiling point

Liquid 237∞C

Refractive index Specific gravity

1.44 0.890

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 23.42 19.99

Synthesis: n/a Aroma threshold values: n/a

Max. 1.10 29.49 23.78

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 33.00 15.42 23.07

Max. 40.00 19.41 28.97

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Taste threshold values: n/a Natural occurrence: Reported in the essence of Boronia citriodora.

CITRUS PEEL Botanical name: Citrus spp. Botanical family: Rutaceae and the subfamily, Aurantoideae Description: Family Rutaceae is composed of a variety of trees and thorny shrubs, but within the subfamily Aurantoideae; 6 of the 28 genera are true citrus fruit trees. Of the six, Citrus may be the most important. Citrus has a berry-type fruit characterized by a juicy pulp made of vesicles filling the segments of the fruit not occupied by seeds. The part used is the peel, either the rind or the pericarb. Derivatives: Citrus flavonoids consist of the dried concentrate of water-soluble flavonoids from washed, de-oiled, ground peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Citrus Peel Extract. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Flavonoids found in citrus are a group of naturally occurring compounds, which are among the most ubiquitous in the plant kingdom. Aroma threshold values: n/a Taste threshold values: n/a

Citrus Peel Extract CAS No.: CoE No.:

977038-62-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2318 n/a

NAS No.:

2318

Description: Citrus bioflavonoid extracts are substances considered as subfractions of the citrus peel extract. The extract is prepared from washed, de-oiled, ground peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods in amounts up to 600 mg/day. Consumption: Annual: <1.00 lb Individual: 0.005760 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 310.535 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 1729.00 4500.00 1106.00 1157.00 935.40 989.30

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 750.00 800.00 542.30 542.30 1199.00 1250.00

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CIVET Genus species: Viverra civetta Schreber and V. zibetha Schreber (Civet cats) Family: Viverridal Other names: Zibeth; Zibet; Zibetum Foreign names: Civette (Fr.), Zibet (Ger.), Algalia (Sp.), Zibetto (It.) Description: Civet cats are native to Africa. The animals are also found in India, Malaysia, Indochina and Indonesia. The product consists of odorous glandular secretion of the male and female civets. The largest quantities come from Africa, where the animals are kept captive on farms. The animal glands are drained of the secretion approximately once a week. Civet has a very strong, putrid odor, becoming sweet on dilution. Derivatives: Absolute, tincture (10 or 20% after a preliminary maceration in 95% alcohol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Civet Absolute. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: African civet contains approximately 1.0% skatole. Aroma threshold values: n/a Taste threshold values: n/a

Civet Absolute Other names: Civet extract; Civet; Civet oil; Civet, secretion; Civet (secretion); Civet tincture; Hyperabsolute civet; Oil of civet CAS No.: CoE No.:

68916-26-7 FL No.: n/a EINECS No.:

n/a 272-826-1

FEMA No.: JECFA No.:

2319 n/a

NAS No.:

2319

Description: Civet absolute has a sweet animal-like odor, not very strong but rich and tenacious. Consumption: Annual: 48.33 lb Individual: 0.00004096 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.140 mg IOFI: n/a41 Specifications: (Burdock, 1997) Acid value (total) Acid value (volatile soluble acids) Acid value (volatile insoluble acids)

41 Characteristically,

51 6 2

Ester value Iodine value Unsaponifiable matter (after ether extract)

the ester value of civet is approximately one-half the total acid value.

26 38 62%

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Physical–chemical characteristics: It is a yellowish to brownish, honey-like paste. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 3.79 1.10 11.35 4.74

Max. 5.71 1.10 13.10 6.01

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.62 0.25 1.32 11.28

Max. 10.25 0.25 2.11 14.16

Aroma threshold values: n/a Taste threshold values: n/a

CLARY Botanical name: Salvia sclarea L. Botanical family: Libiatae Other names: Clary sage Foreign names: Sauge sclarée (Fr.), Muscateller Salbei (Ger.), Salvia muscatel (Sp.), Salvia sclarea (It.) CAS No.: CoE No.:

907051-94-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2320 n/a

NAS No.:

2320

Description: Clary is a biennial or perennial plant cultivated for extractive purposes in the Mediterranean basin, central Europe and Russia. It is about 1.5 m tall with a taproot; hairy erect stalk; wide, woody, oval leaves; and white or light-violet flowers (July) in terminal clusters. The flowering tops and leaves are the parts used. Clary has an herb-like odor and winelike taste. Derivatives: Tincture (20% in 65% ethanol) and distillate (70 to 80% ethanol) Consumption: Annual: <1.00 lb Individual: 0.00000614 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC, 1992 JECFA: n/a Trade association guidelines: FEMA PADI: 4.212 mg IOFI: Natural Essential oil composition: The oil contains C6, C7, C8 and C9 aldehydes, benzoic aldehyde, linalyl acetate, a- and b-pinene and camphene. The main constituents are linalyl acetate and linalool. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 113.60

Max. 144.70

Food Category Nonalcoholic beverages

Usual 5.00

Max. 9.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, sweet, perfume-like with a slight floral spice backnote.

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Clary Oil Other names: Clary, oil (Salvia sclarea L.); Clary sage oil; Oil of clary sage; Oil of muscatel; Oil, clary sage; Sage (clary) oil; Sage (clary) oil, absolute; Sage oil clary; Sclaree sage oil CAS No.: CoE No.:

977051-94-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2321 n/a

NAS No.:

2321

Description: The essential oil, sometimes called muscatel, is obtained by steam or water distillation of flowering tops and leaves with yields ranging between 0.7 to 1.5%. It is produced in large quantities in France, Russia and Morocco. The Italian production is fairly small. Consumption: Annual: 450.00 lb Individual: 0.0003813 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Clary. JECFA: n/a Trade association guidelines: FEMA PADI: 4.658 mg IOFI: Natural Specifications: FCC, 1996) Acid value

Not more than 2.5

Angular rotation

Between –6∞ and –20∞ Not less than 48.0% and not more than 75.0% of esters, calculated as linalyl acetate (C12H20O2) Passes test

Assay Heavy metals (as Pb)

Between 1.458 and 1.473 at 20∞C Solubility in alcohol Passes test Refractive index

Specific gravity

Between 0.886 and 0.929

Physical–chemical characteristics: The essential oil of French production is a yellow liquid. The physical–chemical characteristics vary, depending on the source; minor components also vary. The oil is soluble in most fixed oils, and in mineral oil up to three volumes, but becomes opalescent on further dilution. It is insoluble in glycerin and in propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 100.00 9.00 10.00

Max. 100.00 13.00 20.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 1.20 0.41 2.10

Max. 3.90 1.80 5.30

Aroma threshold values: n/a Taste threshold values: n/a

CLOVES Botanical name: Eugenia caryophyllata Thunb. Botanical family: Myrtaceae Other names: Caryophyllus Foreign names: Girofle (Fr.), Nelken (Ger.), Jerofle Clavus (Sp.), Garofano (It.) CAS No.: CoE No.:

977007-79-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2327 n/a

NAS No.:

2327

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Description: Cloves are dried unopened flower buds and twig tips of the evergreen tree Eugenla caryophyllata Thunberg. The clove tree can grow to 20 m (66 ft), and is native to tropical regions of Asia (Molucca Islands, Reunion, Penang, Zanzibar, Pemba, Tanzania, Malagasy Republic and Madagascar) and South America. Cloves have been used in China and India for centuries, even before the time of Christ. Cloves entered the western European market in the sixth century. In the U.S., cloves have been used since colonial times. The principal use of cloves is in flavoring of foods and tobacco; minor uses of cloves are as analgesics and germicides. The quality of the clove product is dependent on the development stage of the flower bud. Clove buds are typically dark-brown with four calyx lobes. Buds and stems are harvested by hand, sun-dried and marketed. The highest quality buds are sold as whole cloves, whereas lower quality buds, stems and leaves are used in the production of essential oils. The aroma is strongly aromatic and spicy. The flavor is warm. A major component of clove is eugenol, which has served as a medicinal agent for the treatment of gastric and duodenal ulcers, disinfectant for root canals, local anodyne for relief of hypersensitive dentin and inflamed vital pulps and a component of temporary fillings for carious teeth. Derivatives: Tincture (20% in 60 to 80% ethanol), extract, oleoresins (from buds only), and the various essential oils Derivative names: Clove bud extract, clove bud oil, clove bud oleoresin, clove lead oil, clove stem oil Consumption: Annual: 508333.33 lb Individual: 0.4307 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257; 582.10 FDA (other): Approved for OTC use (21 CFR 310.544 as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 172.722 mg IOFI: Natural Essential oil composition: Clove buds are known to yield approximately 15 to 20% of the volatile oil that is responsible for the characteristic aroma and flavor. The stems yield about 5% and the leaves yield about 2% oil. The bud also contains a tannin complex, a gum and resin and a number of glucosides of sterols. Clove bud oil contains mainly eugenol (4-allyl-2methoxyphenol). Other constituents include acetyleugenol (10%) and small quantities of gallic acid, sesquiterpenes, furfural, vanillin and methyl-n-amyl ketone. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Baked goods Cheese Fats, oils Frozen dairy Fruit juice

Usual Max. 1.59 3.00 1015.00 2359.00 385.00 1238.00 15.00 15.00 184.00 338.50 20.00 40.00 187.20 332.00

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 32.34 304.90 129.00 484.40 219.40 153.40

Max. 131.9 969.30 141.10 484.40 225.20 795.50

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Clove Bud Extract Other names: Clove, extract; Clove bud, extract (Ieugenia spp.) CAS No.: CoE No.:

84961-50-2 FL No.: n/a EINECS No.:

n/a 284-638-7

FEMA No.: JECFA No.:

2322 n/a

NAS No.:

2322

Description: Clove bud extract is obtained by solvent extraction of clove buds. The odor of the clove bud extract is oily-sweet, intensely rich and spicy, slightly sour-fruity and refreshing. The odor is very closely reminiscent of dry clove buds. Consumption: Annual: 3216.67 lb Individual: 0.002725 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.10 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 41.741 mg IOFI: Natural Physical–chemical characteristics: The clove bud extract is a semisolid mass or viscous liquid of dark-brown or pale-olive green color. Composition: Extract contains the essential oil, triglycerides and other lipids Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 125.00 108.00 130.00 26.00

Max. 150.00 127.00 180.00 39.75

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 315.00 350.00 165.30 220.90 11.63 14.58 78.75 102.50

Aroma threshold values: n/a Taste threshold values: n/a

Clove Bud Oil Other names: Clove oil; Clove absolute; Clove bud absolute; Clove oil, bud; Clove oil, redistilled; Clove oil, stem; Oil of clove, Oil of clove bud; Oils, clove; Oils, clove stem; Oleum caryohylii CAS No.: CoE No.:

8000-34-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2323 n/a

NAS No.:

2323

Description: Clove bud oil is obtained by the distillation of buds with water or steam. The yield is typically between 15 and 18%, but is dependent on the quality of the buds, precautions exercised and distiller efficiency. Of the clove oils, clove bud oil is the most expensive. Approximately 50 tons is produced each year in Madagascar. The oil has the characteristic clove-like aroma and a burning, spicy flavor. Consumption: Annual: 53500.00 lb Individual: 0.04533 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.10 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: 25.399 mg Specifications: (FCC, 1996) Angular rotation

Between –1.5∞ and 0∞

Refractive index

Not less than 85.0%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test Phenol Passes test

IOFI: Natural Between 1.527 and 1.535 at 20∞C

Solubility Passes test in alcohol Specific gravity Between 1.038 and 1.060

Assay

Physical–chemical characteristics: The oil is clear and mobile. The color usually darkens with age. Essential oil composition: Clove bud oil contains 70 to 90% eugenol, 2 to 17% eugenyl acetate, 5 to 12% a- and b-caryophyllene and traces of caryophyllene epoxide, gallic acid, flavonoids, oleanolic acid, rhamnetin, methyl salicylate, methyl-n-amyl ketone, methyl-n-heptyl ketone, methyl-n-amyl carbinol, methyl-n-heptyl carbinol, methyl alchohol, methyl benzoate, furfural, a-methyl furfural, furfuryl alchohol, vanillin and possibly b-pinene, valeraldehyde, methyl furfuryl alcohol and dimethyl furfural.42 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats oils Frozen dairy Gelatins, puddings Gravies

Usual Max. 152.50 198.10 37.18 86.63 191.60 2847.00 59.52 91.19 21.00 85.00 35.63 40.78 23.12 28.15 8.44 258.10

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 19.22 127.00 11.59 11.79 160.00 96.85 1.41

Max. 161.70 161.70 14.50 17.50 320.00 138.10 9.86

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Spicy, eugenol, warm and woody.

Clove Bud Oleoresin Other names: Clove bud, oleoresin (Eugenia spp.) CAS No.: CoE No.:

977017-85-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2324 n/a

NAS No.:

2324

Description: Clove bud oleoresin is a commercial name for various extracts of clove buds. The direct extraction product from the buds with boiling ethyl alcohol is quite common. Its odor is often perceptibly affected by the presence of small amounts of solvent (ethyl alcohol). Upon aging, the oleoresins develop a wine-like note, but the overall fragrance is very typical of the spice itself. The alcohol-extracted oleoresin generally makes for a more powerful perfume and flavor material than any of the other types of extract. Also see above, Clove. Consumption: Annual: 1300.00 lb Individual: 0.001101 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257; 582.10

42 Adapted

from the SCOGS report on cloves, PB 238 792.

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FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 102.342 mg IOFI: Natural Physical–chemical characteristics: It is a viscous, brown liquid, occasionally separating waxy particles on standing. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 725.00 241.80 126.80 160.00 122.50

Max. 775.00 277.50 150.00 175.00 148.90

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 265.70 240.10 127.30 625.00

Max. 524.60 306.40 146.90 650.00

Aroma threshold values: n/a Taste threshold values: n/a

Clove Leaf Oil Other names: Clove buds or leaves; Cloveleaf oil; Clove leaf oil (Eugenia spp.); Clove leaf oil Indonesia; Clove leaf oil rectified; Clove oil, leaf; Oil clove leaf; clove leaf; Oil of clove leaf, Madagscar CAS No.: CoE No.:

8015-97-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2325 n/a

NAS No.:

2325

Description: Clove leaf oil is obtained by steam distillation. Typical yield of oil from clove leaves is 2%. Approximately 2,000 tons of clove leaf oil is produced worldwide. The main producers of clove leaf oil are Madagascar (900 tons), Indonesia (850 tons), Tanzania (200 tons), Sri Lanka and Brazil. It has the characteristic odor of eugenol. Consumption: Annual: 44333.33 lb Individual: 44333.33 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.10 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 38.516 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –2∞ and 0∞

Not less than 84.0% and not more than 88.0%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test

Assay

Refractive index

Between 1.531 and 1.535 at 20∞C

Solubility in alcohol

Passes test

Specific gravity

Between 1.036 and 1.046

Physical–chemical characteristics: Freshly distilled oil is yellow, but turns dark-violet after aging in iron containers. It is soluble in propylene glycol and in most fixed oils, with slight opalescence. It is relatively insoluble in glycerin and in mineral oil. Essential oil composition: The oil has a high concentration of eugenol, making it a preferred source for eugenol and subsequent conversion to isoeugenol, derivatives of eugenol and

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vanillin. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol may be present in the leaf oil. Little or no eugenyl acetate is present. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 84.98 39.66 284.90 21.88 17.67 5.06

Max. 104.90 99.53 854.30 45.31 24.21 9.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 260.00 270.00 65.52 65.52 318.80 457.20 9.38 12.11 11.68 11.88 59.97 100.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet with clove, spicy, woody, eugenol and medicinal nuances.

Clove Stem Oil Other names: Clove stems; Clove stem oil (Eugenia spp.) CAS No.: CoE No.:

8015-98-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2328 n/a

NAS No.:

2328

Description: Clove stem oil is obtained by steam distillation of the stem upon which the clove buds grow. Prior to distillation, the stems are sun-dried, but not pulverized. See Clove and Clove Leaf Oil above. The oil has a strong spicy, somewhat woody, but quite pleasant odor. The odor is not very different from that of eugenol (which is sweeter and less woody). Typical yield of oil from clove stems is 5%. Approximately 100 tons of clove stem oil is produced each year by Tanzania, Madagascar and Indonesia. Also see above, Clove. Consumption: Annual: 29166.67 lb Individual: 0.02471 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.10 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 66.658 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –1.5∞ and 0∞

Not less than 89.0% and not more than 95.0%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test Assay

Refractive index

Between 1.534 and 1.538 at 20∞C

Solubility in alcohol

Passes test

Specific gravity Between 1.048 and 1.056

Physical–chemical characteristics: When fairly fresh and well stored it is a pale-yellow to straw-yellow liquid. It is soluble in fixed oils and in propylene glycol, but it is relatively insoluble in glycerin and in mineral oil. Essential oil composition: Similar to the leaf oil, clove stem oil has a high composition of eugenol, making it a preferred source for eugenol and subsequent conversion to isoeugenol, derivatives of eugenol and vanillin. Caryophyllene, furfural and methyl alcohol are also

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present. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol may be present in the stem oil. Little or no eugenyl acetate is present. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 500.00 32.23 139.00 16.19 107.10

Max. 600.00 40.89 186.60 60.25 129.40

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 99.83 203.60 432.10 45.86 391.20

Max. 124.70 1071.00 524.60 52.61 414.40

NAS No.:

6187

Aroma threshold values: n/a Taste threshold values: n/a

CLOVER Botanical name: Trifolium species Botanical family: Leguminosae Foreign names: Trefle (Fr.), Klee (Gr.), Trifolglio (It.) CAS No.: CoE No.:

977002-83-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: Clover is a tufted or diffuse herb with trifoliate leaves and toothed leaflets. Flowers consist of dense heads or spikes. More than 80 varieties of this herb are recognized. Varieties grown in Europe include T. pratense L. (reddish-pink flowers), T. repens L. and T. incarnatum L. T. pratense L. is also grown in central and northern Asia. The flowers have an intense and unpleasant odor. Derivatives: Soft dried extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 2.1 CFR 133.186, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of clover are coumarin, genistein, pectolinarin and bichanin A. The herb red clover (Trifolium pratense) contains isoflavones, genistein and daidzein. Analysis of the flavonoids and their glycoside malonates of the flowers extract of red clover (T. pratense) resulted in approximately 20 flavonoid glycoside malonates in the flower extract. Eight were identified as genistin 6’’-O-malonate, formononetin 7-O-beta-Dglucoside 6’’-O-malonate, biochanin A 7-O-beta-D-glucoside 6’’-O-malonate, trifoside 6’’O-malonate, irilone 4’-O-beta-D-glucoside 6’’-O-malonate, pratensein 7-O-beta-D-glucoside 6’’-O-malonate, isoquercitrin 6’’-O-malonate, and 3-methylquercetin 7-O-beta-D-glucoside 6’’-O-malonate. About 15 other flavonoids and clovamides were proved to be present in this extract.43 Aroma threshold values: n/a Taste threshold values: n/a

43 Lin

et al. (2000). J. Agric. Food Chem. 48, 354.

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Clover Extract CAS No.: CoE No.:

977070-51-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Clover. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6188

Individual: n/a

IOFI: Natural

Clover Oil CAS No.: CoE No.:

977042-18-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6189

Description: Obtained by steam distillation of dried or fresh flowers. Yield of oil from T. pratense is approximately 0.006% (fresh flower) and 0.028% (dried flower). The odor is intense and unpleasant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: Specific gravity at 20∞C: 0.9476; Optical rotation: +4∞10’ Aroma threshold values: n/a Taste threshold values: n/a

Clover Tops Red Extract CAS No.: CoE No.:

977038-65-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Clover. Consumption: Annual: 23.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.794 mg

2326 n/a

NAS No.:

2326

Individual: 0.00001977 mg/kg/day

IOFI: Natural

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Physical–chemical characteristics: Appearance: Free flowing fine powder. Moisture: <8% loss on dry. Reported uses (ppm): (FEMA, 1994) Food Category Cheese Baked goods Frozen dairy Gravies

Usual 97.75 9.35 1.73 1.25

Max. 97.75 12.79 3.09 1.25

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 400.00 1.66 14.67

Max. 525.0 2.77 23.35

Aroma threshold values: n/a Taste threshold values: n/a

COCA Botanical name: Erythroxylon coca Lam. Botanical family: Erythroxylaceae Foreign names: Coca (Fr.), Coca (Ger.), Coca (Sp.), Coca (It.) Description: A shrub that grows 10 to 13 ft (3 to 4 m) tall in the tropical regions. The plant is native to Peru, but grown throughout South America, Java, India and Ceylon. Branches are slender and the leaves alternate and are olive-green. The flowers are small, axillary with a tealike odor, and a slightly bitter taste. Ancient Peruvian Indians chewed coca leaves mixed with ashes to relieve hunger, thirst and body fatigue. The word “coca” comes from the Aymara word q’oka, which means “food for travelers and workers.” Derivatives: A fluid, tincture, soft aqueous extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (oils, oleoresins and natural extractives); 582.20 (oils, oleoresins and natural extractives); 1308.12 (Schedule II controlled substance) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Coca Leaf Extract CAS No.: CoE No.:

977073-62-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2329 n/a

NAS No.:

2329

Description: Effects of coca leaf and its extracts are distinct from those of cocaine, which is but one of a number of active compounds in the leaf. An extract from the coca leaf — though not cocaine — is still used in the popular soft drinks as a flavoring agent. Consumption: Annual: <1.00 lb Individual: 0.00002807 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (oils, oleoresins and natural extractives); 582.20 (oils, oleoresins and natural extractives); 1308.12 (Schedule II controlled substance)

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 27.980 mg IOFI: Natural Composition: Alkaloid content of coca leaves varies between 0.5 and 1.5%. However, Java coca leaves may contain 2.5% alkaloids. The main alkaloid in coca leaves is cocaine (50%). The pharmacologic value of coca leaf is derived from its relatively high cocaine content. Therefore, derivatives for flavor use must be decocainized. Other constituents include benzoylecgonine, cinnamyl cocaine, a- and b-truxilline, hydrine and cuskhygrine. The essential oil of coca leaves contains methyl salicylate, acetone and methanol (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 40.00 397.50

Max. 130.00 550.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 141.20 201.20 313.70 412.50

Aroma threshold values: n/a Taste threshold values: n/a

COCHINEAL Genus and species: Coccus cacti L. Family: Coccidae CAS No.: CoE No.:

1343-78-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2330 n/a

NAS No.:

n/a

Description: Cochineal is a red coloring material from the dried bodies of the female insect Coccus cacti and harvested from cultivated cacti. The raw material is obtained primarily from the Canary Islands and parts of South America. Boiling cochineal with mineral acid produces carmine red (ClH12O7). Precipitating a mixture of cochineal and alum produces a bright red pigment. Cochineal is used as a color additive in food, drugs and cosmetics. It is also used as a microscopic stain and biological marker. Derivatives: Cochineal has been traditionally extracted with water or aqueous alcohol at 90 to 100∞C by a batch or continuous process. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 73.100 (as extract; carmine) — food FDA (other): 21 CFR 73.1100 (as extract; carmine) — drugs JECFA: ADI: No ADI allocated for cochineal extract (1977) Trade association guidelines: FEMA PADI: 0.384 mg IOFI: n/a Essential oil composition: The principal pigment in cochineal is a protein-bound glycoside of the anthraquinone, carminic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 7.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 100.00

Food Category Meat products

Usual 2.00

Max. 4.00

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Cochineal Extract Other names: 2-Anthracenecarboxylic acid, 7-alpha-D-glucopyranosyl-9,10-dihydro-3,5,6, 8-tetrahydroxy-1-methyl-9,10-dioxo-; 2-Anthracenecarboxylic acid, 7-beta-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methy-l-9,10-dioxo (9CI); 1-Anthroic acid, 9,10dihydro-2,5,7,8-tetrahydroxy-4-methyl-9,10-dioxo-6-(2,3,4,5-tetrahydroxyhexanoyl)-(8CI); Carmine; Carminic acid; Cinatural red 4; C.I. Natural Red 4; Cochineal; Cochineal tincture; 7-a-d-Glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxo-2anthracene-carboxylic acid CAS No.: CoE No.:

1260-17-9 n/a

FL No.: EINECS No.:

n/a 215-023-3

FEMA No.: JECFA No.:

2330 n/a

NAS No.:

1309

Description: Cochineal extract is a concentrated solution obtained after removing alcohol from an aqueous–alcoholic extract of cochineal (Dactylopius coccus Costa, also called Coccus cati L.). This extract is used as a color additive, the primary colorant being carminic acid. Consumption: Annual: 3166.67 lb Individual: 0.002683 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.100 (as extract; carmine) — food FDA (other): 21 CFR 73.1100 (as extract; carmine) — drugs JECFA: ADI: No ADI allocated for cochineal extract (1977) Trade association guidelines: FEMA PADI: 0.384 mg IOFI: Natural Specifications: (Burdock, 1997) Arsenic (as As) Carminic acid Lead (as Pb)

Not less than 1 ppm Not less than 1.8% Not more than 10 ppm

Methyl alcohol pH Total solids

Not more than 150 ppm Between 5.0 and 5.5 Between 5.7 and 6.3%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 7.00

Max. 100.00

Food Category Meat products

Usual 2.00

Max. 4.00

Aroma threshold values: n/a Taste threshold values: n/a

COFFEE (CONCENTRATE PURE) Botanical name: Coffea arabica L. Botanical family: Rubiaceae Foreign names: Café (Fr.), Kaffee (Ger.), Café (Sp.), Caffé (It.) CAS No.: CoE No.:

977091-25-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8288

Description: A shrub native to Ethiopia and now cultivated in tropical and equatorial regions. It can grow 33 ft (10 m) tall, but is pruned to 13 to 16 ft (4 to 5 m) when cultivated. The branches are long with persistent leaves and white flowers. The ovary develops into an ovoidal berry. The berry turns red as it ripens and contains two seeds (beans). The raw beans are gray or yellow in color; the exact color depends on the quality of the bean. When roasted, the beans darken. Coffee has a distinct aroma and bitter taste.

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Derivatives: Infusion, soft extract, dried extract, tincture (20% in 40 to 70% ethanol) and distillate (65% proof alcohol). Consumption: Annual: <1.00 lb Individual: 0.003874 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 163.111, 163.123, 163.130, 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Roasted coffee beans are known to contain over 1,000 compounds identified as volatile flavor components. These volatiles include pyrazines, aldehydes, furans, acids and thiols. Pyrazines (2-methoxy-3-isopropyl pyrazine, 2-methoxy-3-isobutyl pyrazine, etc.) contribute as much as 14% of volatiles in roasted coffee. Three furanones also contribute to the aroma/flavor characteristic of roasted coffee, which include 4,5-dimethyl-3-hydroxy-2(5H)furanone, 5-ethyl-4-methyl-3-hydroxy-2(5H)-furanone and 2,5-dimethyl-4-hydroxy-3(2H)furanone. Constituents present in the oil of the bean include furfural, sulfur derivatives and volatile acids. The stimulation effect of coffee is due to the presence of alkaloids (caffeine, adenine, guanine, xanthine, etc.). Aroma threshold values: n/a Taste threshold values: n/a

Coffee Extract CAS No.: CoE No.:

977011-82-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6192

Description: Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In general, home brewing of coffee uses 42, 48, and 57 g of ground, roasted coffee per liter of water in the U.S., United Kingdom and Europe, respectively. Therefore, the final beverage consists of <2% w/w soluble products of coffee. Soluble coffee extract is the product consisting of the dried solids prepared from a water extract or water extracts of coffee. Consumption: Annual: 276666.67 lb Individual: 0.2344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163.111, 163.123, 163.130, 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Aroma extract dilution analysis revealed 13 compounds as important contributors to the aroma of the roasted coffee: 2-methyl-3-furanthiol, 2-furfurylthiol, methional, 3mercapto-3-methylbutylformate, 3-isopropyl-2-methoxypyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, 3-hydroxy-4,5-dimethyl-

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2(5H)-furanone (sotolon), 4-ethylguaiacol, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 4vinylguaiacol and (E)-beta-damascenone Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.3%: Dark ground roasted coffee with brown, caramellic and sulfuraceous nuances.

Coffee Extract Solid CAS No.: CoE No.:

977091-26-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See above, Coffee. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163.111, 163.123, 163.130, 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Coffee oil has a beany, roasted coffee taste with an astringent, brown bitter aftertaste.

COGNAC OIL Source: Wine lees and dregs Foreign names: Lie de vin (Fr.), Cognacoel (Ger.), Vinaccioli (It.) Description: Cognac is a by-product from the distillation of cognac (brandy). It is present in cognac to the extent of approximately 2%. The aromatic substances present in cognac oil are derived partly from the activities of the particular yeast used and partly from the grapes fermented. It has an intensely strong, almost harsh fruity, oily-fatty, yet green herbaceous odor of outstanding tenacity and great diffuse power. Also see below, Cognac Green and Cognac White oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: Cognac oil is a pale-yellow or greenish, somewhat oily liquid. Aroma threshold values: n/a Taste threshold values: n/a

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Cognac Green Oil Other names: Cognac, green, oil; Ethyl oenanthate; Natural cognac oil; Oils, cognac; Wineless oil CAS No.: CoE No.:

8016-21-5 n/a

FL No.: EINECS No.:

n/a 232-403-4

FEMA No.: JECFA No.:

2331 n/a

NAS No.:

2331

Description: Cognac green oil is formed during the fermentation of yeast and other sediments in wine lees or from the residual cakes of wine expression in 0.07 to 0.12% and 0.036 and 0.066% yields, respectively. It is the primary constituent responsible for the distinct cognac aroma in wines (i.e., a fruity note). Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.50; 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.628 mg IOFI: Natural (Continued) Specifications: (FCC, 1966) Acid value

Between 32 and 70

Refractive index

Angular rotation Between –1∞ and +2∞ Ester value Between 200 and 245 Heavy metals (as Pb) Passes test

Solubility in alcohol Specific gravity

Between 1.427 and 1.430 at 20∞C Passes test Between 0.864 and 0.870

Physical–chemical characteristics: Cognac green oil is a green to bluish-green liquid. It is soluble in most fixed oils and in mineral oil. It is very slightly soluble in propylene glycol and is insoluble in glycerin. Essential oil composition: Contains aldehydes (acetaldehyde, cuminaldehyde, formaldehyde), acetone, various esters, acids and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 215.40 39.25 3.67 0.79 34.49

Max. 240.50 55.65 45.31 1.68 47.26

Food Category Gelatins, puddings Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 25.71 0.35 6.73 6.04 33.17

Max. 42.06 0.75 8.41 38.85 46.16

Aroma threshold values: n/a Taste threshold values: n/a

Cognac White Oil CAS No.: CoE No.:

977050-49-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2332 n/a

NAS No.:

2332

Description: Cognac white oil is obtained by rectifying raw cognac oil. Cognac white oil exhibits an intense, green, herbaceous odor with a fruity undertone. Consumption: Annual: 933.33 lb Individual: 0.0007909 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.617 mg Physical–chemical characteristics: The oil may appear slightly yellow. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 4.29 20.27 22.01 0.75 5.93

Max. 12.32 37.31 637.70 1.15 15.91

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

349

IOFI: Natural

Usual 5.93 1.04 3.55 6.21

Max. 24.35 1.65 8.11 17.46

Aroma threshold values: n/a Taste threshold values: n/a

COPAIBA Botanical name: South American species of Copaifera Botanical family: Leguminosae Other names: Balsams, copaiba; Balsam capivi; Balsam copaiba; Balsam copaiba, dewaxed; Copaiba; Copaiba balsam; Copaiba balsam extract; Copaiba oleoresin; Jesuit’s balsam Foreign names: Copahu (Fr.), Copaiva (Ger.), Copaiba (Sp.), Copaive (It.) CAS No.: CoE No.:

8001-61-4 n/a

FL No.: EINECS No.:

n/a 232-288-0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6040

Description: The commercially most important species of Copaifera are C. reticulata Ducke, C. guayanensis Benth, C. multijuga Hayne, C. officinalis L., C. martii var. rigida and C. coriacea. All species consist of highly branched trees growing in the northern regions of South America (Brazil, Venezuela and Colombia). The trees yield an oleoresin that gathers in pockets of the tree and is collected by drilling holes in the trunk. This resin is commercially known as copaiba balsam. It has a characteristic aromatic odor. It is slightly bitter and has a pungent taste. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural. Specifications: (Burdock, 1997). Depending on the sources, specifications of copaiba resin vary considerably. Acid value 48-86 Essential oil content 26-63%

Specific gravity Optical rotation

0.888-1.004 at 15∞C –15∞45’ to –37∞10’

Physical–chemical characteristics: Copaiba resin is a viscous, pale-yellow-to-yellowishbrown liquid. However, depending on the sources the physical–chemical characteristics can vary considerably. Aroma threshold values: n/a

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Taste threshold values: n/a

Copaiba Oil Other names: Copaiba oil; Copaiba, oil; Oil of copaiba; Oils, copaiba CAS No.: CoE No.:

8013-97-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6041

Description: Obtained by steam distillation of the natural resin, the Brazilian quality is preferred because of its higher content of essential oil. It has a characteristic odor and aromatic, slightly bitter, spicy taste. Consumption: Annual: 266.67 lb Individual: 0.0002259 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –7∞ and –33∞

Refractive index

Gurjun oil Passes test Heavy metals (as Pb) Passes test

Specific gravity

Between 1.493 and 1.500 at 20∞C Between 0.880 and 0.907

Physical–chemical characteristics: The oil is a colorless to slightly yellow liquid. It is soluble in alcohol, most fixed oils, and mineral oil. It is insoluble in glycerin and practically insoluble in propylene glycol. Essential oil composition: Main constituents include alpha- and beta-caryophyllene, lcadinene and other sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

CORIANDER Botanical name: Coriandrum sativum L. Botanical family: Umbelliferae Foreign names: Coriandre (Fr.), Koriander (Ger.), Gilantro (Sp.), Coriandolo (It.) CAS No.: CoE No.:

977007-81-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2333 n/a

NAS No.:

2333

Description: An annual, herbaceous plant originally from the Middle East, it grows from 25 to 60 cm (9 to 24 in.) in height. It has thin, spindle-shaped roots, erect stalk, alternate leaves and small, pinkish-white flowers. It flowers from June to July and yields round fruits consisting of two pericarps. The part used is the ripe fruits (seeds). When ripe, the fruits exhibit a warm, pleasant odor. Derivatives: Infusion (3%), tincture and fluid extract. Also, a brownish-yellow liquid, oleoresin, is produced from selected quality seed.

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Consumption: Annual: 1501666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 335.527 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Cheese Fats, oils Frozen dairy Gravies

Usual 259.00 513.80 591.40 303.00 2508.00 1.00 357.6

Max. 1045.00 1491.00 2518.00 303.00 3162.00 2.00 1429.00

351

Individual: 1.2725 mg/kg/day

IOFI: n/a

Food Category Meat products Nonalcoholic beverages Other grain Snack foods Soft candy Soups

Usual 1656.00 399.70 123.00 900.00 10.00 814.30

Max. 5205.00 399.70 123.00 900.00 49.99 5000.00

Aroma threshold values: n/a Taste threshold values: n/a

Coriander Oil Other names: Coriander Oil; Coriander, oil; Coriander fruit oil; Oil of coriander; Oils, coriander CAS No.: CoE No.:

8008-52-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2334 n/a

NAS No.:

2334

Description: Obtained by steam distillation of the dried fully ripe fruits (seeds), which are comminuted just before distilling; yields range between 0.3 and 1.1%. It has a characteristic odor of linalool. It has a mild, sweet, warm, aromatic flavor. The floral–balsamic undertone and peppery–woody, sauve topnote are characteristic features of this delightful fragrance. Derivatives: Infusion (3%), tincture and fluid extract. Consumption: Annual: 58000.00 lb Individual: 0.04915 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Coriander. JECFA: n/a Trade association guidelines: FEMA PADI: 16.641 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +8∞ and +15∞ Heavy metals (as Pb) Passes test Between 1.462 and Refractive index 1.472 at 20∞C

Solubility in alcohol Specific gravity

Passes test Between 0.863 and 0.875

Physical–chemical characteristics: The oil is a clear, mobile, colorless to light-yellow liquid.

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Essential oils composition: The main constituents of the oil include d- and dl-alpha-pinene, beta-pinene, dipentene, p-cymene, d-linalool, aldehyde C10, geraniol and acetic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 105.70 53.60 0.09 46.02 8.90 39.15

Max. 121.20 62.06 6.62 109.7 13.80 47.35

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 26.18 7.51 43.00 2.77 42.14

Max. 32.86 7.51 68.47 8.94 46.91

Aroma threshold values: Detection: 37 ppm Taste threshold values: Taste characteristics at 50 ppm: Sweet, fresh, herbal, spicy, terpy and cilantro-like.

CORK OAK Botanical name: Quercus suber L. or Q. occidentalis Gray Botanical family: Fagaceae Foreign names: Sughero (It.) CAS No.: CoE No.:

977038-68-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6042

Description: Cork oak is an evergreen tree that grows to 15 m (50 ft) high. It has a broad, round-topped head and thick, deeply furrowed, spongy, elastic bark. Its leaves are ovate to oblong and the fruits are short-stalked. The acorn is ovate with thick scales. It is native to southern Europe, northern Africa, eastern India and California. Q. occidentalis differs chiefly in that its fruits ripen the second year and has less persistent leaves. Its bark is not distinguished commercially from that of true cork oak. The bark is the part used. Consumption: Annual: <1.00 lb Individual: 0.01453 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CORN SILK Botanical name: Zea mays L. Botanical family: Gramineae Other names: Zea alba Mill., Zea americana Mill., Zea vulgaris Mill. Foreign names: Maïs (Fr.), Mais (Ger.), Granoturco, Frumentone, Maiz (Sp.) CAS No.: CoE No.:

977000-79-5 488

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2335 n/a

NAS No.:

n/a

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Description: Corn silk is the fresh style and stigmas of Zia mays L., collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. Derivatives: Corn silk, corn silk extract and corn silk oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Corn silk and corn silk oil: Category 4 (with limits on carvacrol). Use levels in ppm: Baked goods 26.4; frozen dairy 10.9; soft candy 16.7; gelatins, puddings 2.7; nonalcoholic beverages 21.6; alcoholic beverages 0.2 FDA: 21 CFR 182.02 (corn silk); 184.1262 (corn silk extract and oil) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.832 mg IOFI: n/a Specifications: The FDA, in cooperation with NAS, is developing food-grade specifications for corn silk and corn silk extract. In the interim, this ingredient must be of suitable purity for its intended use. Composition: Corn silk is rich in potassium salts. Other constituents are 12% polyphenoles (tannins), flavonoids, lipids (about 2% fatty oils), 3.8% gums, 2.7% resin, 3.2% saponines, 1.2% butter glycosides, possibly up to 0.85% alkaloids, vitamins C and K, sitosterol, stigmasterol, plant acids, anthocyanins, reducing sugars, glucides, 0.1 to 0.2% essential oil with 18% carvacrol and other terpenes, mucilage (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.15 17.92 4.91

Max. 0.20 26.42 10.88

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.33 11.10 10.56

Max. 2.71 21.55 16.67

Aroma threshold values: n/a Taste threshold values: n/a

COSTMARY Botanical name: Crysanthemum balsamita L. (Tanacetum balsamita L.; Balsamita major L. Desf.) Botanical family: Compositae Foreign names: Tanaise balsamite (Fr.), Marien balsam (Ger.), Balsamite (Sp.), Balsamite (It.) CAS No.: CoE No.:

977017-86-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6043

Description: Suffrutescent plant similar to tansy; grows more than 1 m (39 in.) high. The plant is covered by hairs, has a fibrous, spindle-shaped root, alternate green leaves and small, yellow flowers. The plant grows wild or can be cultivated; it is widespread throughout southern Europe. It has a pleasant, clary sage, tansy or mint-like odor. Derivatives: Tincture (10% in 65 to 70% ethanol), essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Optical rotation -43∞4’ to –53∞48’ Solubility

IOFI: Natural Specific gravity

0.943 at 15∞C

1:1 in 90% ethanol, hazy upon further addition of alcohol; insoluble in 80% ethanol

Physical–chemical characteristics: Obtained in approximately 0.6% yields by steam distillation of the whole fresh plant; the light yellow oil distills between 207 and 283∞C. Essential oil composition: In the oils of costmary, 78 volatile compounds have been identified, of which 58 (19 tentatively, 39 positively) have not been reported in this plant previously. Carvone and a-thujone were found to be dominating compounds constituting from 51.8 to 68.0% and from 9.0 to 16.1% in the total oil, respectively.44 Aroma threshold values: n/a Taste threshold values: n/a

COSTUS Botanical name: Saussurea lappa Clark (Aplotaxis lappa Dec., A. auriculata D.C.; Aucklandia costus Falc.) Botanical family: Compositae Foreign names: Costus (Fr.), Costus (Ger.), Costus (Sp.), Costus (It) Description: Costus is a perennial herb, more than 2 m (7 ft) high, with a central stem bearing numerous, almost black flowers. The plant grows wild in the Himalayan highlands (especially in Kashmir) and is cultivated in Nepal and throughout the surrounding area. The part used is the root (cleaned and sometimes slightly roasted). Costus has a peculiar, long-lasting odor reminiscent of orris, violet and vetiver. Derivatives: Concrete, commercially known as resinoid (from which an essential oil can be distilled), and absolute. The absolute is a semisolid mass with an odor reminiscent of the oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Costus Root Oil Other names: Changala; CHOB-i-QUT; Costus absolute; Costus oil; Costus root; Costus root oil; Costus root, oil; Essential oil; Goshtam; Hyperabsolute costus; Kashmirja; Kastam;

44 Bylaite

et al. (2000). J. Agric. Food Chem. 48, 2409.

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Koost; Koot; Kost; Kur; Kushtha; Kusta; Kuth; Oils, costus; Ouplate; Pachak; Patchuk; Putchuk; Seppudy; Sepuddy; Upalet CAS No.: CoE No.:

8023-88-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2336 n/a

NAS No.:

2336

Description: The oil is obtained in approximately 0.7% yields by steam distillation after maceration in water of the comminuted dried roots. Since the oil contains water-soluble components and has a specific gravity similar to that of water, it is subsequently recovered from the distillation waters by extraction with solvents. The oil has a characteristic persistent odor reminiscent of orris, violet and vetiver. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.568 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 42

Refractive index

Angular rotation Between +10∞ and +36∞ Ester value Between 90 and 150 Heavy metals (as Pb) Passes test

Solubility in alcohol Specific gravity

Between 1.512 and 1.523 at 20∞C Passes test Between 0.995 and 1.039

Physical–chemical characteristics: Costus oil is a viscous, pale-yellow to yellowish-brown liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents include myrcene, p-cymene, l-limalool, bionone, sesquiterpenes, costolactone and a small amount of palmitic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 3.53 2.43 0.03 2.25

Max. 4.05 4.16 0.30 2.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.70 0.41 0.98

Max. 1.07 0.73 2.10

Aroma threshold values: n/a Taste threshold values: n/a

COUMARIN (PROHIBITED) Synonyms: cis-o-Coumaric acid anhydride; o-Hydroxycinnamic acid lactone; 1,2-Benzopyrone; Benzo-a-pyrone; 2H-1-Benzopyran-2-one (9CI); 2H-Benzo(b)pyran-2-one; 2H-1Benzopyran, 2-oxo-; Coumarin (8CI); cis-o-Coumarinic acid lactone; Coumarinic anhydride; Coumarinic lactone; Cumarin; EPA Pesticide Chemical Code 127301; Tonka bean camphor CAS No.: CoE No.:

91-64-5 n/a

FL No.: EINECS No.:

n/a 202-086-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

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Description: Coumarin has a sweet, fresh, hay-like, odor similar to vanilla seeds, and a burning taste with bitter undertone and nut-like flavor on dilution. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C9H6O2/146.15 Specifications: (Burdock, 1997) Boiling point

297-299∞C (161-162∞C at 14 mmHg); sublimes; not volatile in team except when superheated.

Congealing point 68.0∞C min

Melting point

68-70∞C

Solubility

8% in alcohol; 0.3% in water; soluble in boiling water, alcohol, ether and chloroform

Synthesis: May be extracted from tonka beans; from salicylaldehyde and acetic anhydride in the presence of sodium acetate; also from o-cresol and carbonyl chloride followed by chlorination of the carbonate and fusion with a mixture of alkali acetate, acetic anhydride and a catalyst. Aroma threshold values: Detection: 34 to 50 ppb; Recognition, 250 ppb Taste threshold values: n/a Natural occurrence: Reported in tonka bean (Dipteryx odorata) seed, the flowers of Melilotus officinalis, the leaves of Melilotus albus, in Liatris odoratissima, Asperula odorosa, wild vanilla (Achys triphylla), lavender oil and several varieties of orchid. Also reported found in cinnamon bark and leaf, cassia leaf, peppermint oil, green tea and bilberry.

m-CRESOL Synonyms: Bacticin; Celcure dry mix (chemicals for wood preserving); Cresol; Cresol, meta; m-Cresol (8CI); m-Cresol (DOT, OSHA); meta-Cresol; 3-Cresol; m-Cresole; m-Cresylic acid; meta-Cresylic acid; EPA Pesticide Chemical Code 022102; Franklin cresolis; 1-Hydroxy-2-methylbenzene; 1-Hydroxy-3-methylbenzene; m-Hydroxytoluene; 3-Hydroxy -toluene; m-Methylphenol; 3-Methylphenol; 3-Methyl phenol; m-Oxytoluene; Phenol, 3-methyl- (9CI); m-Toluol CAS No.: CoE No.:

108-39-4 617

FL No.: EINECS No.:

04.026 203-577-9

FEMA No.: JECFA No.:

3530 692

NAS No.:

3530

Description: m-Cresol has a dry, tarry, medicinal–leathery odor. m-Cresol and p-cresol very often occur together and are difficult to separate. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm

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FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: No safety concern at current level of consumption (2000) Trade association guidelines: FEMA PADI: 0.142 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O/108.14 Specifications: (JECFA, 2000) Appearance

Colorless to yellow-brown liquid

Assay

98.0% (min)

Boiling point

201∞C

Refractive index 1.537-1.543 Slightly soluble in water; Solubility soluble in oils; miscible in alcohol Specific gravity 1.028-1.033

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Instant coffee, tea Meat products

Usual 0.50 0.30 0.30 0.30

Max. 1.00 0.50 0.50 0.50

Food Category Nut products Seasonings, flavorings Snack foods Soups

Usual 0.30 0.30 0.30 0.30

Max. 0.50 0.50 0.50 0.50

Synthesis: One process involving butylation and separation and followed by dealkylation produces m-cresol and ditertiary butyl p-cresol. From m, p-cresol (which is the main product of the recovery process) pure m-cresol can be obtained by extraction. Aroma threshold values: Detection: 85 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted barley, butter, cane molasses, coconut oil, coffee, roasted coffee, egg, roasted filberts, smoked fish, oil of Armenian muscat grape, smoked herring, yellow passion fruit, mango, smoked pork belly, rum, hydrolyzed soy protein, Parmesan cheese, smoked summer sausage, black tea, Vietnamese black tea, green tea, tea oil, green tea oil, cognac, coffee, wine and red wine.

o-CRESOL Synonyms: Cresol, o-; o-Cresol (8CI); o-Cresol (DOT, OSHA); 2-Cresol; Cresols (o-,m-,p-); Cresylic acid; o-Cresylic acid; 1-Hydroxy-2-methylbenzene; o-Hydroxytoluene; 2-Hydroxy-toluene; o-Methylphenol; 2-Methylphenol; o-Methylphenylol; Orthocresol; o-Oxytoluene; Phenol, 2-methyl- (9CI); o-Toluol CAS No.: CoE No.:

95-48-7 618

FL No.: EINECS No.:

04.027 202-423-8

FEMA No.: JECFA No.:

3480 691

NAS No.:

3480

Description: o-Cresol has a musty, phenolic aftertaste. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of consumtion (2000)

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Trade association guidelines: FEMA PADI: 0.015 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H8O/108.14 Specifications: (JECFA, 2000) Appearance

Colorless to pale brown crystals

Assay

98% (min)

Boiling point Melting point

191∞C 31-32∞C

Refractive index 1.544-1.548 Water soluble; very soluble in alcohol Specific gravity 1.041-1.046 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gravies

Usual 0.10 0.10 0.10

Max. 0.50 0.50 0.50

Food Category Meat products Seasonings, flavorings Soups

Usual 0.10 0.10 0.10

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: Detection: 45 ppb Taste threshold values: n/a Natural occurrence: Reported found in cassia oil, coconut oil, coffee, egg, smoked fish, boiled egg, provolone cheese, lean fish, smoked herring, yellow passion fruit, rum, spearmint oil, black tea, tea oil, black tea oil, green tea oil, tomato, Japanese whiskey, Scotch whiskey and wine.

p-CRESOL Synonyms: Cresols (o-,m-,p-); Cresol, para; p-Cresol (8CI); p-Cresol (DOT, OSHA); paraCresol; 4-Cresol; p-Cresylic acid; para-Cresylic acid; 1-Hydroxy-4-methylbenzene; p-Hydroxytoluene; 4-Hydroxytoluene; p-Kresol; p-Methylhydroxybenzene; 1-Methyl-4hydroxybenzene; p-Methyl phenol; 4-Methylphenol; p-Oxytoluene; Paracresol; Paramethyl phenol; Phenol, 4-methyl- (9CI); p-Toluol; p-Tolyl alcohol CAS No.: CoE No.:

106-44-5 619

FL No.: EINECS No.:

04.028 203-398-6

FEMA No.: JECFA No.:

2337 693

NAS No.:

2337

Description: p-Cresol has a characteristics phenol-like odor. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of consumption (2000) Trade association guidelines: FEMA PADI: 1.369 mg IOFI: Nature Identical Empirical Formula/MW: C-H8OS/108.13

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Specifications: (JECFA, 2000) Appearance

Colorless to pink crystals

Refractive index

Assay

99.0% (min)

Solubility

Boiling point Melting point

201-202∞C 32-36∞C

Specific gravity

1.5395 at 20∞C Slightly soluble in water; very soluble in alcohol 1.004 at 58∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 3.68 3.83 3.34

Max. 1.00 5.45 5.20 6.67

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.98 6.50 1.43 3.96

Max. 1.88 19.50 2.62 7.70

Synthesis: It can be prepared by fractional distillation of coal tar, where it occurs together with the ortho- and para- isomers. Aroma threshold values: Detection: 55 to 100 ppb. Taste threshold values: n/a Natural occurrence: Reported in Acacial farnesiana, ylang-ylang oil (probably as p-cresyl acetate), jasmine absolute, orange oil from leaves, the essence from flowers of Lilium candidum, anise-seed oil, the essence of Artemisia santolinoflia, and some sea algae. Also reported found in asparagus, peppermint oil, cheddar cheese, provolone cheese, butter, milk, lean fish, boiled egg, smoked pork, rum, Scotch whiskey, red wine, white wine, coffee and mango.

CUBEB Botanical name: Piper cubeba L. Botanical family: Piperaceae Foreign names: Cubebe (Fr.), Kubebe (Ger.), Cubeba (Sp.), Cubebe (It.) CAS No.: CoE No.:

977000-82-0 345

FL No.: EINECS No.:

09.078 n/a

FEMA No.: JECFA No.:

2338 n/a

NAS No.:

2338

Description: Cubeb is a climbing perennial vine native to Java and Indonesia. It is presently cultivated in Indonesia, tropical Asia, and Africa (Congo). The plant yields small, round berries that are harvested before they are ripe and from which the seeds are extracted. The part used is the unripe berries (seeds). Cubeb has a warm, woody, spicy odor reminiscent of guaiac with a bitter, tonic taste. The flavor of the oleoresin obtained by hydrocarbon extraction is bitter, while the alcohol extract is peppery. Derivatives: Fluid extract, oleoresin, tincture (20% in 60% ethanol) Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: Cubeb fruit: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: nNonalcoholic beverages 850. FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 62.400 mg IOFI: Natural

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Composition: Fruits contain 10 to 20% volatile oil, 2.5% cubebin, 1 to 1.7% amorphous cubebic acid, resin, gum lignans and fat (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 600.00

Max. 850.00

Aroma threshold values: n/a Taste threshold values: n/a

Cubeb Oil Other names: Cubeb oil; Cubebs, oil; Oil of cubeb; Oils, cubeb CAS No.: CoE No.:

8007-87-2 345

FL No.: EINECS No.:

09.078 n/a

FEMA No.: JECFA No.:

2339 n/a

NAS No.:

2339

Description: The volatile oil is obtained by steam distillation of mature, unripe, sun-dried fruit. The oil exhibits a characteristic spicy, camphor-like odor. The yields of oil ranges from 10 to 18%. Consumption: Annual: 816.67 lb Individual: 0.0006920 mg/kg/day Regulatory Status: CoE: Cubeb oil: Category 5. Use level in ppm: Nonalcoholic beverages 7.8; ice cream 17.2; candy 18.2; baked goods 16.5; condiments 38.2; meats 102.1; alcoholic beverages 30.0; gelatins and puddings 14.4. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.912 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Not more than 2.0 Between –12∞ and –43∞

Saponification value Solubility in alcohol

Passes test

Specific gravity

Not more than 8 Passes test Between 0.898 and 0.928

Between 1.492 and 1.502 at 20∞C

Physical–chemical characteristics: It is a pale-yellow to bluish-green, slightly viscous liquid. It is soluble in most fixed oils and in mineral oil, but it is insoluble in glycerin and propylene glycol. Essential oil compositon: Main constituents of the oil include 1,4-cineol, terpene and sesquiterpene alcohols and cubebin. Cubeb oil contains 17% sesquiterpenes (caryopyllene, cadinene, 14% in oil), a- and b-cubebene, copaene, and 1-isopropyl-4-methylene-7-methyl1,2,3,6,7,8,9-heptahydratonaphthalene) and 9.5% monoterpenes (sabinene (5 to 33% in oil), a-thujene (1.5% in oil), b-phellandrene, a-pinene, traces of myrcene, p-cymene, terpinolene, b-pinene, a-phellandrene, g- and a-terpinene, lomonene and ocimene) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes

Usual 25.00 12.15 0.01 30.04

Max. 30.00 16.45 0.01 38.21

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 12.47 14.39 76.97 102.1 4.67 7.81 11.03 18.24 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 12.87

Max. 17.23

Food Category

Usual

Max.

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Spicy, terpy and peppery with a citrus and herbal nuance.

CUMIN Botanical name: Cuminum cyminum L. Botanical family: Umbelliferae Other names: Cumin (Cuminum cyminum L.); Cummin Foreign names: Cumin officinal (Fr.), Kreuztkummel (Ger.), Comino comun (Sp.), Comino comune (It.) CAS No.: CoE No.:

977050-55-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2340 n/a

NAS No.:

2340

Description: This small annual herbaceous plant native to Egypt grows 20 to 80 cm (8 to 32 in.) tall, with tapered roots, erect stalk, alternate leaves, white or purple flowers, pubescent fruits and fusiform seeds. Flowers occur from June to August. It is commercially cultivated in Morocco, Cyprus, Egypt, India, China and Iran. Cumin seeds from ripe fruits are extensively used in cooking to flavor commercial food products. It is a major component of the curry and chili powder. Cumin has a strong, distinctive aromatic odor of cuminaldehyde and a spicy, faintly pungent flavor. Derivatives: Infusion (2%), tincture (20% in 60% ethanol), the fluid extract and an oleoresin. Consumption: Annual: 2300000.00 lb Individual: 1.9491 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Cumin seeds generally contain up to 5% of the volatile oil. In addition the volatile oil seeds yield approximate fats (22%), several free amino acids and flavonoid glycosides, including derivatives of apigenin and luteolin.45 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual Max. 1868.00 1871.00 205.30 250.40 60.00 100.00 740.90 2777.00 984.70 2804.00

Food Category Other grain Processed vegetables Snack foods Soups

Usual Max. 40000.00 40000.00 721.40 1192.00 445.60 610.70 2609.00 4307.00

Aroma threshold values: n/a Taste threshold values: n/a

45 Leung, A.Y.

(1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley & Sons, New York.

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Cumin Oil Other names: Oils, cumin; Cumin oil (Cuminum cyminum); Oils Cuminum cyminum CAS No.: CoE No.:

8014-13-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2343 n/a

NAS No.:

2343

Description: The oil is obtained by steam distillation of the finely comminuted seeds in average yields of about 3%. Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde. Consumption: Annual: 1500.00 lb Individual: 0.001271 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Cumin. JECFA: n/a Trade association guidelines: FEMA PADI: 1.405 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +3∞ and +8∞

Not less than 45.0% and not more than 54.0% of Assay aldehydes, calculated as cuminaldehyde (C10H12O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.500 and 1.506 at 20∞C

Solubility in alcohol

Passes test

Specific gravity Between 0.905 and 0.925

Physical–chemical characteristics: The oil is a yellow-amber liquid that tends to darken on aging. The oil is quite sensitive to daylight, air, moisture and metals, as well as alkali. Essential oil composition: The volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also contains a- and b-pinene, p-cymene, b-phellandrene and cuminyl alcohol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Fruit ices Gravies Hard candy

Usual 0.32 0.03 0.00 12.00 0.50 0.36 0.36 7.73 0.035

Max. 0.48 1.00 0.00 100.00 0.80 0.66 0.36 50.00 1.00

Food Category Meat products Nonalcoholic beverages Other grain Processed vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual Max. 4.66 50.00 0.01 0.01 0.10 0.20 5.00 50.00 10.00 100.00 82.16 200.00 0.035 1.00 10.00 50.00

Aroma threshold values: n/a Taste threshold values: n/a

CUMINALDEHYDE Synonyms: Cumaldehyde; Cuminal; Cuminic aldehyde; p-Isopropyl benzaldehyde; Benzaldehyde, p-isopropyl- (8CI); Benzaldehyde, 4-(1-methylethyl)- (9CI); p-Cumic aldehyde;

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Cuminal; Cuminal aldehyde; Cuminic aldehyde; Cuminyl aldehyde; p-Isopropylbenzaldehyde; 4-Isopropylbenzaldehyde; p-Isopropylbenzenecarboxaldehyde; 4-(1-Methylethyl) benzaldehyde CAS No.: CoE No.:

122-03-2 111

FL No.: EINECS No.:

05.022 204-516-9

FEMA No.: JECFA No.:

2341 n/a

NAS No.:

2341

Description: Cuminaldehyde has a strong, pungent, cumin-like odor and similar taste. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.588 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O/148.20 Specifications: (Burdock, 1997) 1.5290-1.5340 at 20∞C; 1.5301 at 20∞C 1:4 in 70% alcohol; soluble in Solubility most organic solvents 0.976-0.980 at 25∞C; 0.9818 Specific gravity at 15∞C

Appearance Colorless to yellowish liquid Assay

Refractive index

95% min

Boiling point 232∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 23.04 34.51 2.77 21.26

Max. 13.00 27.22 38.45 4.77 29.26

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 19.83 0.03 11.58 24.98

Max. 29.33 0.03 17.96 30.42

Synthesis: Prepared synthetically by heating p-isopropyl benzoyl chloride with an aqueous or alcoholic hexamethylenetetraamine solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Spicy with green cumin and herbal nuances. Natural occurrence: Reported in a large number of essential oils, cumin, Acacia farnesiana, cinnamon, bitter orange, Mexican lime, Eucalyptus globulus, rue, boldus, Artemisia hausiliensis and others. Also reported in lemon and mandarin peel oil, cinnamon bark, clove bud, cumin seed, turmeric, calabash nutmeg (Monodora myristica Dunal), angelica root and mastic gum fruit oil.

CURACAO PEEL46 Botanical name: Citrus aurantium L. (so-called varietas curassaviensis) 46 Also

see Orange Bitter.

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Botanical family: Rutaceae and the subfamily, Aurantoideae Other names: Curacao sour orange (peel), Curacao bitter orange (peel) Description: Sour oranges have only minor uses as fresh fruit but are normally used for processing (marmalade or rind oil). True Curacao peel is derived from a variety of the bitter orange tree, the so-called varietas curassaviensis. The tree is cultivated on the island of Curacao. The peel is the only part used. The green peels are also dried and sold for pharmaceutical and botanical uses. Curacao peel has a powerful, fresh and rich, grape-like, citrus-peel odor. It is reminiscent of expressed lime oil, petitgrain oil and bitter orange oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC, (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Five compounds, auraptene, marmin, tangeretin, nobiretin and 5[(6’,7’-dihydroxy-3’,7’-dimethyl-2-octenyl)oxy]psoralen, were isolated from Citrus aurantium L.2 Aroma threshold values: n/a Taste threshold values: n/a

Curacao Peel Extract Other names: Citrus aurantium peel extract; Curacao peel extract; Orange peel extract, bitter CAS No.: CoE No.:

894266-47-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2344 n/a

Description: See above, Curacao Peel. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Curacao. JECFA: n/a Trade association guidelines: FEMA PADI: 300.822 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 1560.00 2072.00 1150.00 1200.00 1150.00 1200.00

NAS No.:

2344

Individual: n/a

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 750.00 800.00 388.00 428.50 1250.00 1300.00

Aroma threshold values: n/a Taste threshold values: n/a

Curacao Peel Oil Other names: n/a CAS No.: CoE No.:

994266-47-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2345 n/a

NAS No.:

2345

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Description: The oil is hand-pressed, from the peel of green (immature) bitter oranges. The odor of Curacao oil is slightly sweeter than other oils and almost perfumery. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Curacao. JECFA: n/a Trade association guidelines: FEMA PADI: 45.318 mg IOFI: Natural Physical–chemical characteristics: It is an olive-green mobile liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 204.80 90.41 112.50

Max. 246.70 144.00 135.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 225.00 250.00 120.20 139.00 1084.00 1130.00

Aroma threshold values: n/a Taste threshold values: n/a

CURRANT BLACK (LEAVES) Botanical name: Ribes nigrum L. Botanical family: Saxifragaceae Foreign names: Groseillier noir (Fr.), Schwarze Hohannisbeere (Ger.), Groselheira negra (Sp.), Ribes nero (It.) CAS No.: CoE No.:

977032-41-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6044

Description: Currant black is a shrub with woody, erect stems covered by a brown bark; alternate, palmately lobed, toothed leaves covered with tiny yellow glands; flowers arranged in loosely drooping racemes, internally purplish and externally greenish; fruits (June to July) consisting of several clustered, globose, black, fleshy berries, exhibiting a pleasant, slightly acid taste. The plant grows up to 3 m (10 ft) tall. It grows wild in several European countries and is extensively cultivated in France. The parts used are the leaves, fruits and flower buds. In Siberia, a drink is made of the leaves that when young, make common spirits resembling brandy. An infusion of them is like green tea, and can change the flavor of black tea. Currant black has a strong, aromatic, terpene-like odor. The fruits and the juice exhibit a slightly sour, pleasant flavor. Derivatives: Juice (by expression of the fruits), distillation waters (from leaves), infusion (5% from dried leaves), fluid extract (from leaves), concrete, absolute (tincture from flower buds) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Essential oil composition: Black currant seed oil is rich in both gamma-linolenic (18:3n-6) and alpha-linolenic (18:3n-3) acids. Black currant contains flavonoids such as quercetin, myricetin and kaempferol. Aroma threshold values: n/a Taste threshold values: n/a

Currant Buds Black Absolute Other names: Currant, Ribes nigrum, ext. CAS No.: CoE No.:

68606-81-5 FL No.: n/a EINECS No.:

n/a 271-749-0

FEMA No.: JECFA No.:

2346 n/a

NAS No.:

2346

Description: See above, Currant Black (Leaves). The oil is obtained by steam distillation of the flower buds in approximately 0.75% yields. It is a mobile, pale green liquid with a cymene-like odor. Consumption: Annual: 14700.00 lb Individual: 0.01245 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Currant Black. JECFA: n/a Trade association guidelines: FEMA PADI: 55.334 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 1598.00 1598.00 20.00 35.00 8.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.21 20.00

Max. 3.42 35.00

Aroma threshold values: n/a Taste threshold values: n/a

Currant Juice Black CAS No.: CoE No.:

977038-70-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See above, Currant Black (Leaves). Black currant juice is used in the treatment of diarrhea. Consumption: Annual: 2850.00 lb Individual: 0.002415 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Currant Black. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

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beta-CYCLODEXTRIN Synonyms: Cycloheptapentylose; Cycloamylose; Cyclodextrin; beta-Cycloamylose; Cycloheptaamylose; Cycloheptaglucan; Cycloheptaglucosan; Cyclomaltoheptaose; betaDextrin; Schardinger beta-dextrin CAS No.: CoE No.:

7585-39-9 n/a

FL No.: EINECS No.:

n/a 231-493-2

FEMA No.: JECFA No.:

4028 n/a

NAS No.:

n/a

Description: beta Cyclodextrin is a virtually odorless, slightly sweet-tasting, white or almost white crystalline solid or fine powder. Consumption: Annual: n/a Individual: 0.07 mg/kg/day (GRAS notice, FDA estimate) Regulatory Status: CoE: Approved (2000) FDA: GRAS (Notice No. 74, 2001) FDA (other): n/a JECFA: ADI: 0 to 5 mg/kg body weight (1995) Trade association guidelines: PADI: 1460 mg (FEMA) IOFI: n/a Empirical Formula/MW:

C42H70O35/1135.12

Specifications: (FCC, 1996 and proposed 2000) White, fine crystalline solid, frequently a fine crystalline powder Not less than 98% and not more than 101% of (C6H10O5)7 as Assay beta-Cyclodextrin, calculated on the anhydrous basis Microbial Aerobic plate count: Not more limits than 1000 CFU per plate E. coli: (deleted, RF Negative in 25 g; Salmonella: 2002) Negative in 25 g Reducing Not more than 1% sugars Residue on Not more than 0.1% ignition Appearance

Solubility

Slightly soluble in water

Specific rotation

Between +160∞ and +164∞, calculated on the anhydrous basis

Toluene

Not more than 1 mg/kg

Trichloroethylene Not more than 1 mg/kg Water

Not more than 14%

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum

Usual 5000.00 5000.00 5000.00 4000.00 5000.00

Max. 5000.00 5000.00 5000.00 4000.00 5000.00

Food Category Gelatins/puddings Hard candy Instant coffee/tea Snack foods Soups

Usual 5000.00 4000.00 3000.00 5000.00 2000.00

Max. 5000.00 4000.00 3000.00 5000.00 2000.00

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Synthesis: Usually produced commercially from Bacillus macerans or B. circulans fermentation of starch or starch hydrolysate. Aroma threshold values: n/a Taste threshold values: Reported to have a taste threshold value lower than that of sucrose with a detection level of 3.9 to 27 ppm and a recognition level of 11 to 52 ppm Natural occurrence: A derivative of naturally occurring starch.

CYCLOHEPTADECA-9-EN-1-ONE Synonyms: 3,7-Dimethyl-6-octen-1-yl butyrate; Civetone; cis-Civetone; Cycloheptadeca9-en-1-one; 9-Cycloheptadecen-1-one; 9-Cycloheptadecen-1-one, (Z)- (8CI, 9CI); (Z)-9Cyclohepta-decen-1-one CAS No.: CoE No.:

542-46-1 n/a

FL No.: EINECS No.:

07.110 208-813-4

FEMA No.: JECFA No.:

3425 n/a

NAS No.:

3425

Description: Cycloheptadeca-9-en-1-one has an obnoxious animal-gland odor. It can be pleasant at extreme dilutions. Consumption: Annual: 1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.004 mg IOFI: Nature Identical Empirical Formula/MW: C12H30O/250.4 Specifications: (Burdock, 1997) Appearance

Colorless crystals 342∞C at 742 mmHg; 158-160∞C at Boiling point 2 mmHg 0.917 at 33∞C

Melting point

32.5∞C

Refractive index

0.4830 at 33.4∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 0.002 0.02 0.02 0.01

Max. 0.030 0.05 0.05 0.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.005

Max. 0.02 0.03 0.050

Synthesis: From aleuritic acid, the trans- form only; the cis- and trans- forms from ethyl-9keto heptadecanedioate. Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: In civet (cis- form).

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CYCLOHEXANE ACETIC ACID Synonyms: Cyclohexaneacetic acid (8CI)(9CI); Cyclohexylacetic acid; Cyclohexylethanoic acid CAS No.: CoE No.:

5292-21-7 34

FL No.: EINECS No.:

08.034 226-132-0

FEMA No.: JECFA No.:

2347 n/a

NAS No.:

2347

Description: Cyclohexane acetic acid has a waxy, fatty odor reminiscent of phenylacetic acid. Consumption: Annual: <1.00 lb Individual: 0.00001166 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.090 mg IOFI: n/a Empirical Formula/MW: C8H14O2/142.19 Specifications: (Burdock, 1997) Appearance

Crystalline solid 244-246∞C (116-117∞C at Boiling point 4 mmHg) Melting point 27-33∞C

Refractive index 1.4558 at 30∞C Slightly soluble in water; soluSolubility ble in most organic solvents Specific gravity 1.007 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.50 0.50

Max. 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.50

Max. 1.50 2.00

Aroma threshold values: Detection: 19 ppm Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXANECARBOXYLIC ACID Synonyms: Benzoic acid, hexahydro-; Carboxycyclohexane; Cyclohexanecarboxylic acid (8CI)(9CI); Cyclohexanoic acid; Hexahydrobenzoic acid CAS No.: CoE No.:

98-89-5 n/a

FL No.: EINECS No.:

08.060 202-711-3

FEMA No.: JECFA No.:

3531 n/a

NAS No.:

3531

Description: Cyclohexanecarboxylic acid has a cheese-like odor. Consumption: Annual: 111.67 lb Individual: 0.00009463 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.426 mg Empirical Formula/MW:

IOFI:Artificial

C7H12O2/128.17 Specifications: (Burdock, 1997) Appearance

Solid with cheese-like odor

Refractive index

Assay

98.5%

Solubility

Boiling point Melting point

232-233∞C; 120-121∞C at 13 mmHg 20-21∞C; 31-32∞C

Specific gravity

1.4537 at 15∞C; 1.4599 at 22∞C Slightly soluble in water; miscible in fat 1.0334 at 22∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 2.00 1.50 2.00 1.00

Max. 2.00 1.50 2.00 1.00

Food Category Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef extract.

CYCLOHEXANEETHYL ACETATE Synonyms: Acetic acid, cyclohexylethyl ester; Cyclohexaneethanol, acetate (8CI)(9CI); Cyclohexane ethyl acetate; Cyclohexaneethyl acetate; Cyclohexylethyl acetate; 2-Cyclohexylethyl acetate; Ethylcyclohexyl acetate CAS No.: CoE No.:

21722-83-8 FL No.: n/a EINECS No.:

09.028 244-543-3

FEMA No.: JECFA No.:

2348 n/a

NAS No.:

2348

Description: Cyclohexaneethyl acetate has a powerful, sweet, fruity odor. Consumption: Annual: <1.00lb Individual: 0.00000621 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.546 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.25 Specifications: (Burdock, 1997) Appearance

Liquid

Boiling point

104∞C at 15 mmHg

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 10.00 1.50

Max. 25.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.20 1.80

Max. 2.70 7.00

Synthesis: From the corresponding alcohol by acetylation with sodium acetate in acetic acid solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beli (Aegle marmelos Correa) and passion fruit juice.

CYCLOHEXANONE Synonyms: Anon; Cyclohexenyl ketone; Hexanon; Hytrol O; Ketohexamethylene; Nadone; Pimelic ketone; Sextone CAS No.: CoE No.:

108-94-1 n/a

FL No.: EINECS No.:

07.148 203-631-1

FEMA No.: JECFA No.:

3909 n/a

Description: Peppermint or acetone-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.2240 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C6H10O/98.14 Specifications: (Burdock, 1997) Appearance Assay

Water-white to pale-yellow liquid >99%

Boiling point

155.6∞C

Density Flash point

0.9421; 0.947 116∞F

Melting point –31∞C Refractive index 1.4507 Soluble in water at 50 g/l at 30∞C; soluble in acetone, Solubility ethyl ether, ethanol and other common organic solvents Specific gravity 0.9421

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 6.00 100.00 2.00

Max. 12.00 200.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.50 12.00

Max. 5.00 25.00

Synthesis: It may be synthesized on a laboratory scale by the oxidation of cyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: Reported present in Cistus labdaniferus.

CYCLOHEXYL ACETATE Synonyms: Acetic acid, cyclohexyl ester (8CI)(9CI); Adronal acetate; Cyclohexanol, acetate; Cyclohexanol, acetate-; Cyclohexanyl acetate; Cyclohexyl acetate; Hexalin acetate CAS No.: CoE No.:

622-45-7 217

FL No.: EINECS No.:

09.027 210-736-6

FEMA No.: JECFA No.:

2349 n/a

NAS No.:

2349

Description: Cyclohexyl has an odor reminiscent of amyl acetate. Consumption: Acetate: 933.33 lb Individual: 0.0007909 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.597 mg IOFI: n/a Empirical Formula/MW: C8H14O2/142.19 Specifications: (Burdock, 1997) Acid value Appearance

0.2 max Oily liquid

Flash point 58-64∞C Refractive index 1.4400-1.4410 (1.4390) at 20∞C 1:1.2-1:1.6 in 70% alcohol; insoluble in Solubility water; miscible with alcohol and ether

Assay

99% min

Boiling point

175-177∞C; 61-62∞C at 12 mmHg

Specific gravity

0.9750–0.9790 at 15∞C; 0.981 at 12∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11.00 95.18 20.44

Max. 20.00 104.70 32.57

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 28.18 25.80 68.86

Max. 32.26 38.25 78.09

Synthesis: By heating the corresponding alcohol with acetic anhydride or acetic acid in the presence of traces of sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Solventy and slightly cooling with sweet banana and apple notes. Natural occurrence: Sauerkraut, soybean and dwarf quince (Chaenomeles japonica).

CYCLOHEXYL ANTHRANILATE Synonyms: Cyclohexyl 2-aminobenzoate; Cyclohexyl o-aminobenzoate; Benzoic acid, 2-amino-, cyclohexyl ester; Cyclohexyl anthranilate CAS No.: CoE No.:

7779-16-0 257

FL No.: EINECS No.:

09.722 231-920-2

FEMA No.: JECFA No.:

2350 n/a

NAS No.:

2350

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Description: Cyclohexyl anthranilate has a faint, neroli-like, orange blossom odor; and a sweet, fruity, grape-like taste. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.734 mg IOFI: Artificial Empirical Formula/MW: C13H17O2/219.28 Specifications: (Burdock, 1997) Appearance Boiling point

Pale-yellow liquid 318∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 1.018 (1.01) at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.50 33.33 9.10

Max. 12.50 38.00 14.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.54 13.17 21.30

Max. 14.82 22.17 26.17

Synthesis: From isatoic anhydride and cyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL BUTYRATE Synonyms: Butanoic acid, cyclohexyl ester (9CI); Butyric acid, cyclohexyl ester (8CI); Cyclohexanyl butyrate; Cyclohexyl butanoate; Cyclohexyl butyrate CAS No.: CoE No.:

1551-44-6 2082

FL No.: EINECS No.:

09.230 216-290-9

FEMA No.: JECFA No.:

2351 n/a

NAS No.:

2351

Description: Cyclohexyl butyrate has a fresh, floral odor reminiscent of benzyl butyrate; and an intense, sweet taste. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.666 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.25

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Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

212∞C 1.4490 at 20∞C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.957 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.38 26.87 14.84

Max. 3.75 37.94 20.30

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.57 2.62 32.63

Max. 6.56 4.41 40.75

Synthesis: By esterification of cyclohexanol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil and passion fruit juice.

CYCLOHEXYL CINNAMATE Synonyms: Cyclohexyl b-phenylacrylate; Cyclohexyl 3-phenylpropenoate; 2-Propenoic acid, 3-phenyl-, cyclohexyl ester CAS No.: CoE No.:

7779-17-1 337

FL No.: EINECS No.:

09.744 231-921-8

FEMA No.: JECFA No.:

2352 667

NAS No.:

2352

Description: Cyclohexyl cinnamate has a fruity, peach-, cherry- and almond-like odor and similar flavor notes. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 4.267 mg IOFI: Artificial Empirical Formula/MW: C15H18O2/220.31 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to light yellow liquid 95.0% (min) 195∞C

Refractive index 1.558-1.564 Insoluble in water; miscible in Solubility alcohol Specific gravity 1.047-1.056

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 23.94 9.74

Max. 2.00 32.22 14.19

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.70 3.90 19.56

Max. 12.50 7.00 27.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL FORMATE Synonyms: Cyclohexyl formate; Formic acid, cyclohexyl ester (8CI)(9CI) CAS No.: CoE No.:

4351-54-6 498

FL No.: EINECS No.:

09.160 224-415-3

FEMA No.: JECFA No.:

2353 n/a

NAS No.:

2353

Description: Cyclohexyl formate has a pleasant, cherry-like odor. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev. 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.846 mg IOFI:Artificial Empirical Formula/MW: C7H12O2/128.17 Specifications: (Burdock, 1997) Appearance

Soluble in alcohol and acetic and formic acids; insoluble in water Specific gravity 1.0057 at 0∞C

Light, colorless liquid

Solubility

Boiling point 162-163∞C (158-160∞C) Refractive index 1.4417 at 24∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 25.50 11.50

Max. 8.00 33.50 16.71

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.17 6.38 21.59

Max. 11.42 11.75 30.50

Synthesis: From cyclohexyl alcohol and concentrated formic acid in the presence of sulfuric acid; by distilling the alcohol-acid mixture in the presence of excess acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Slightly cooling, green and fruity banana. Natural occurrence: Not reported found in nature.

CYCLOHEXYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, cyclohexyl ester (9CI); Cyclohexyl 3-methylbutanoate; Isovaleric acid, cyclohexyl ester (8CI) CAS No.: CoE No.:

7774-44-9 459

FL No.: EINECS No.:

09.464 231-874-3

FEMA No.: JECFA No.:

2355 n/a

NAS No.:

Description: Cyclohexyl isovalerate has an apple- and banana-like aroma.

2355

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Consumption: Annual: 1.17 lb Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 90 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.468 mg Empirical Formula/MW:

Individual: 0.00000098 mg/kg/day

IOFI: Artificial

C11H20O2/184.28 Specifications: (Burdock, 1997) Appearance Liquid Boiling point 58-62∞C at 0.5 mmHg

Refractive index

1.4410 at 21∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.50 23.74 9.10

Max. 12.50 52.00 19.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.52 4.70 14.50

Max. 18.40 9.87 26.30

Synthesis: From cyclohexane and isovaleric acid in the presence of perchloric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL PROPIONATE Synonyms: Cyclohexyl propionate; Propanoic acid, cyclohexyl ester CAS No.: CoE No.:

6222-35-1 421

FL No.: EINECS No.:

09.140 228-303-5

FEMA No.: JECFA No.:

2354 n/a

NAS No.:

2354

Description: Cyclohexyl propionate has a sweet, apple- and banana-like aroma. Consumption: Annual: <1.00 lb Individual: 0.00004661 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.705 mg IOFI: Artificial Empirical Formula/MW: C9H16O2/156.23 Specifications: (Burdock, 1997) Appearance Liquid Boiling point 193∞C at 750 mmHg; 46-50∞C at 0.7 mmHg

Refractive index Specific gravity

1.4430 at 20∞C 0.9718 at 0∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 18.95 9.62

Max. 6.25 27.00 15.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.36 4.77 16.30

Max. 13.68 9.59 26.20

Synthesis: By direct esterification of the alcohol with the acid in the presence of concentrated sulfuric acid or in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm; Sweet, fruity, banana with green waxy nuance. Natural occurrence: Not reported found in nature.

CYCLOHEXYLMETHYL PYRAZINE Synonyms: Pyrazine, (cyclohexylmethyl)-; 2-Pyrazine, cyclohexyl methyl; 2-Pyrazinyl cyclohexyl methyl; (2-pyrazinylmethyl)cyclohexane; (Cyclohexylmethyl)pyrazine; Pyrazine, (cyclohexylmethyl)- (8CI)(9CI) CAS No.: CoE No.:

28217-92-7 FL No.: 783 EINECS No.:

14.069 248-905-1

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.017 mg Empirical Formula/MW:

3631 n/a

NAS No.:

3631

Individual: 0.00000017 mg/kg/day

IOFI: Artificial

C11H16O2/176.26 Specifications: (Burdock, 1997) Appearance

Slightly straw-colored, clear liquid

Refractive index

Assay

99.7%

Solubility

Boiling point

98-100∞C at 4 mmHg

Specific gravity

1.006 at 25∞C Slightly soluble in water; soluble in fats 1.5185 at 23∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings Imitation dairy

Usual 0.10 0.10 0.10 0.05

Max. 1.00 0.50 0.05 0.20

Food Category Nut products Snack foods Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.10 0.10 0.10

Max. 0.50 1.00 0.50

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CYCLOIONONE Synonyms: 5H-1-Benzopyran, 6,6,7,8,8a-tetrahydro-2,5,5,8a-tetramethyl; 6,6,7,8,8a-Tetrahydro-2,5,5,8a-tetramethyl-5H-1-benzopyran CAS No.: CoE No.:

5552-30-7 n/a

FL No.: EINECS No.:

13.165 226-916-2

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.51858 mg Empirical Formula/MW:

3822 n/a

NAS No.:

n/a

Individual: n/a

IOFI: Nature Identical

C13H20O/194.30 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.50 10.00 10.00 0.50 0.50 0.20 0.20 1.00

Max. 5.00 30.00 50.00 5.00 5.00 2.00 5.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 0.10 0.50 0.50 0.10 0.50 0.50 0.50

Max. 1.00 5.00 5.00 1.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in cognac.

CYCLOPENTANETHIOL Synonyms: Cyclopentyl mercaptan; Cyclopentanethiol (8CI)(9CI); Mercaptocyclopentane CAS No.: CoE No.:

1679-07-8 516

FL No.: EINECS No.:

12.029 216-841-3

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: Considered only for specifications (2000)

FEMA No.: JECFA No.:

3262 516

NAS No.:

3262

Individual: 0.00001412 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.032 mg Empirical Formula/MW:

379

IOFI: Artificial

C5H10S/102.19 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point

131∞C

Specific gravity

1.488 Slightly soluble in water; soluble in alcohol and oils 0.920-0.925

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 0.01 0.01 0.01

Max. 0.01 0.01 0.01

Food Category Meat products Milk products Soups

Usual 0.01 0.01 0.01

Max. 0.01 0.01 0.01

Synthesis: From cyclopentyl bromide and potassium hydrosulfide; by treating cycloalkanone dimethyl dithioacetals with four equivalents of an alkaline metal; from cyclopentyl naphthyl sulfide and an aluminosilicate catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the 111 to 150∞C boiling fraction of petroleum.

CYCLOPENTANONE Synonyms: Adipic ketone; Dumasin; Ketocyclopentane; Ketopentamethylene CAS No.: CoE No.:

120-92-3 n/a

FL No.: EINECS No.:

07.149 204-435-9

FEMA No.: JECFA No.:

3910 n/a

NAS No.:

n/a

Description: Cyclopentanone has an ethereal, peppermint-like odor. It tends to polymerize in the presence of acids. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.4369 mg IOFI: n/a Empirical Formula/MW: C5H8O/84.12 Specifications: (Burdock, 1997) Appearance

Water-white, mobile liquid

Refractive index

Boiling point

130.6∞C

Solubility

1.4366 Soluble water at approx. 1 gm/l; soluble in alcohol, acetone and ether (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Flash point Melting point

26-30∞C -51.3∞C

Specific gravity

0.94869 (Part 2 of 2)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Breakfast cereals Nonalcoholic beverages

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Soups Sweet sauce

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: Prepared by heating adipic acid (285 to 295oC) in the presence of barium hydroxide, distilling, ether extraction and then fractionation Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Found in potato, tomato, butter, meats (chicken, beef, pork), coffee and roasted peanut.

p-CYMENE Synonyms: p-Isopropyltoluene; 1-Methyl-4-isopropyl benzene; Benzene, 1-isopropyl-4methyl-; Benzene, 1-methyl-4-(1-methylethyl)- (9CI); Camphogen; Cumene, p-methyl-; Cymene; p-Cymene (8CI); 4-Cymene; Cymol; p-Cymol; Dolcymene; p-Isopropylmethylbenzene; 1-Isopropyl-4-methylbenzene; 4-Isopropyl-1-methylbenzene; p-Isopropyltoluene CAS No.: CoE No.:

99-87-6 620

FL No.: EINECS No.:

01.002 202-796-7

FEMA No.: JECFA No.:

2356 n/a

NAS No.:

2356

Description: p-Cymene has a strong, characteristic odor reminiscent of carrot. It tends to darken with aging. Consumption: Annual: 7533.33 lb Individual: 0.006384 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.855 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O2/134.21 Specifications: (Burdock, 1997) Appearance Colorless liquid Boiling point 175-176∞C (179∞C) Refractive index 1.4917 at 20∞C

Solubility Insoluble in water; soluble in alcohol Specific gravity 0.857 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes

Usual 1.50 21.99 80.55 19.74

Max. 3.40 48.22 88.27 39.48

Food Category Gravies Hard candy Meat products Nonalcoholic beverages

Usual Max. 0.30 0.60 105.10 105.10 2.86 4.80 4.58 11.61 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 16.32 17.22

Max. 24.83 28.04

Food Category Soft candy

Usual 11.10

Max. 16.47

(Part 2 of 2)

Synthesis: Obtained chiefly from the wash water of sulfite paper. Aroma threshold values: Detection: 6 to 150 ppb Taste threshold values: Taste characteristics at 1 to 10 ppm: Terpy and rancid with slightly woody, oxidized notes. It has spice nuances of green pepper and oregano. Natural occurrence: Widespread in nature; reported in the oils of cypress, Artemisia cina Bg., Ceylon cinnamon, boldo leaf, cascarilla, Cuminum cyminum L. and lemon; in the oils for seeds of coriander and Cicuta virosa; in the ether-extracted oils of Monarda fisulosa and Monarda puncata; in the star anise and nutmeg essential oils; note that p-cymene reported in essential oil may be formed from the conversion of a cyclic terpene; its presence is indicative of aging in lemon essential oil. Reported found in citrus juices and peel oils, guava, papaya, carrot, celery seed, cumin seed, mace, ginger, coriander seed, anise, nutmeg, mace, parsley, cardamom, cinnamon root and bark, pepper, peppermint oil, spearmint oil, cassia leaf and Thymus vulgaris.

L-CYSTEINE Synonyms: l-b-Mercaptoalanine; a-Amino-b-thiolpropionic acid; L-Alanine, 3-mercapto-; a-Amino-b-mercaptopropionic acid; 2-Amino-3-mercaptopropionic acid; a-Amino- b-thiolpropionic acid; Chemodyne cysteine; Cystein; Cysteine; Cysteine, L-; L-(+)-Cysteine; Cysteine chemodyne; Half cystine; Half-cysteine; b-Mercaptoalanine; Propanoic acid, 2-amino-3-mercapto-, (R)-; Thioserine CAS No.: CoE No.:

52-90-4 n/a

FL No.: EINECS No.:

17.033 200-158-2

FEMA No.: JECFA No.:

3263 n/a

NAS No.:

3263

Description: A sulfur-containing amino acid, metabolically related to methionine. Methionine is the source of sulfur atom in the synthesis of cysteine in the body. Chemically, L-cysteine is L-2-amino-mercaptopropionic acid. Cysteine is practically odorless. It is a nutrient and is used in dietary supplements. Consumption: Annual: 35333.33 lb Individual: 0.02994 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 184.1271 (0.009 parts of L-cysteine in 100 parts of flour in dough), 582.5271 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.670 mg IOFI: Nature Identical Empirical Formula/MW: C3H7O2NS/121.16 Specifications: (Burdock, 1997) Appearance

Crystals; readily oxidizes to l-cystine

Optical rotation

+6.5 at 25∞C (c = 1 in 5 N HCl); +9.8∞ at 30∞C (c = 1.3 in water); +13∞ at 25∞C (c = 1 in glacial acetic acid) (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Melting point

~240∞C (decomposes)

Solubility

Very soluble in water, alcohol and acetic acid (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes

Usual 100.00 100.00

Max. 100.00 100.00

Food Category Meat products Milk products

Usual Max. 100.00 100.00 100.00 100.00

Synthesis: By addition of a thiol compound to an unsaturated amino acid derivative; by hydrolysis of proteins in the presence of carbon dioxide; by treating in HCl hydrolysis of proteins in the presence of carbon dioxide; by treating an HCl hydrolysate of hair with CuO2, followed by decomposition of the resulting copper-cysteine complex with hydrogen sulfide; by the addition of thioacetic acid to a-acetamido acrylic acid; by treatment of a keratine HCl hydrolysate with zinc to reduce the cystine present to cysteine; by electrolytic reduction of cystine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in protein hydrolysates, with the exception of gelatin, in which only traces of cysteine are present.

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D DAIDAI PEEL OIL Botanical name: Citrus aurantium L. subspecies cyanthifera Y. (var. Daidai akino) Botanical family: Rutaceae Other names: Bitter orange, sour orange Foreign names: Daidai (Japanese) CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3823 n/a

Description: The fruit is medium sized with a distinct bitter or sour taste. Consumption: Annual: n/a Regulatory Status: n/a Trade association guidelines: FEMA PADI: 97.7185 mg Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 105.00 424.00 45.00 90.00

Max. 210.00 848.00 90.00 180.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

NAS No.:

n/a

Individual: n/a IOFI: n/a Usual Max. 138.00 276.00 23.00 46.00 260.00 520.00 306.00 312.00

Aroma threshold values: n/a Taste threshold values: n/a

DAMIANA (Leaves) Botanical name: Turnera diffusa Willd. var. aphrodisiaca (Desvaux) Ward Botanical family: Turneraceae Other names: Daminana, herba de la pastora; Old woman’s broom; Mexican damana Foreign names: Damiana (Fr.), Damiana (Ger.), Damiana (Sp.), Damiana (It.) CAS No.: CoE No.:

977000-85-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6351

Description: Damiana is a small, branched shrub with alternate leaves and solitary, axillary, yellow flowers. It is native to dry areas in Mexico, California, Bolivia, Brazil, Antilles and tropical America. The plant is known in Mexico as hierba de la pastora and is believed to exhibit aphrodisiac, as well as diuretic and stimulant, properties. The leaves are yellowbrown, aromatic, broadly lanceolate, 10 to 25 mm long with three to six teeth along the margin. The leaves are the part used. Damiana has a bitter, tonic taste and an aromatic odor. Derivatives: Fluid extract, dried, aqueous extract, and tincture (20% in 25% ethanol). Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Damiana contains a complex volatile oil (0.5 to 1%) that gives the plant its characteristic odor and taste. Analysis of the oil has identified a low boiling fraction mainly composed of 1,8-cineol and pinenes.47 The higher boiling point fraction is believed to contain thymol and a number of sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

a-DAMASCONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl); Dihydro floriffone A; 4(2,6,6-trimeth-yl-2-cyclohexenyl)-2-butene-4-one; 1-2-Butenone(2,6,6-Trimethyl-2-Cyclohexen-1-yl); 1-2-Buten(2,6,6-Trimethyl-2-Cyclohexen-1-yl)-1-one CAS No.: CoE No.:

43052-87-5 FL No.: 385 EINECS No.:

07.134 n/a

FEMA No.: JECFA No.:

3659 n/a

NAS No.:

3659

Description: a-Damascone has a pleasant fruity, rosy odor. Consumption: Annual: <1.00 lb Individual: <0.0000001 mg/kg/day Regulatory Status: CoE: No safety concern FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.033 mg IOFI: n/a Empirical Formula/MW: C13H20O/192.30 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Pale, straw-colored liquid 98.9% (4-8% cis-; 92-96% trans-isomers) 81-82∞C at 0.8 mmHg

Refractive index 1.4691 at 20∞C Insoluble in water; soluble Solubility in fat Specific gravity 0.9352

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings

Usual 0.20 0.20 0.20 0.20

Max. 0.50 0.50 0.50 0.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: Detection: d-form, 100 ppb; l-form, 1.5 ppb

47 Dominguez

et al. (1976). Planta Med. 30, 68.

Usual 0.20 0.20 0.20

Max. 0.50 0.50 0.50

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Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, woody with a green seedy background. Natural occurrence: Reported found in black tea.

d-DAMASCONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-3-cyclohexen-1-yl); Dihydro floriffone TD; 2Buten-1-one, 1-(2,6,6-trimethyl-3-cyclohexen-1-yl)- (9CI); 1-(2,6,6-Trimethyl-3cyclo-hexen-1-yl)-2-buten-1-one; delta-Damascone; 8-Damascone CAS No.: CoE No.:

57378-68-4 FL No.: 386 EINECS No.:

07.130 n/a

FEMA No.: JECFA No.:

Description: d-Damascone has an intense, sweet odor. Consumption: Annual: 6.67 lb Regulatory Status: CoE: No safety concern FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg Empirical Formula/MW:

3622 n/a

NAS No.:

3622

Individual: 0.00000564 mg/kg/day

IOFI: Artificial

C13H20O/192.30 Specifications: (Burdock, 1997) Appearance

Colorless liquid 81.8% t,t,-d-Damascone; 14.8% Assay c,t-d-damascone; 2.6% unknown Boiling point 97∞C at 3 mmHg

Refractive index 1.4890 at 23∞C Insoluble in water; miscible Solubility in fats Specific gravity 0.9235 at 23∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 0.005 0.01 0.005

Max. 0.01 0.02 0.02

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DANDELION Botanical name: Taraxacum officinale Weber and T. laevigatum D.C. Botanical family: Compositae Other names: Dandelion, lion’s tooth

Usual 0.01 0.005 0.005

Max. 0.02 0.02 0.02

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Foreign names: Pissenlit (Fr.), Lowenzahn (Ger.), Diente de leon (Sp.), Tarassaco (It.) Description: The dandelion is a perennial, herbaceous plant, widespread throughout Europe. It grows 15 to 30 cm (6 to 12 in.) tall, with thick, spindle-shaped roots; long, floral scapes terminated by yellow heads (March to October); and smooth, oblong leaves arranged in a roselike fashion. The leaves are toothed or deeply cut and the appearance of leaves gives rise to the name “lion’s teeth.” The deep roots are the part used. Dandelion has a bitter, tonic taste and an aromatic odor. Derivatives: Infusion (5%), fluid extract, dried aqueous extract, tincture (20% in 20% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See derivatives below. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Dandelions are one of the richest sources of b-carotene. The vitamin A yield (14,000 IU/100 g leaves) from dandelion is higher than that of carrot (11,000 IU/100 g carrots). The leaves are also a good source of fiber, potassium, calcium, iron, phosphorus, magnesium, riboflavin and thiamine. Dandelion also contains sodium and vitamins C and D.48 The acids found in dandelion include caffeic, p-hydroxyphenyl-acetic, chlorogenic, oleic, palmitic and the fatty acids linoleic and linolenic. Gallic and ascorbic acids are also detected. Chicoric acid and the related monocaffeyltartaric acid were found to be the major phenolic constituents in flowers, roots, leaves and involucral bracts.49 Aroma threshold values: n/a Taste threshold values: n/a

Dandelion Fluid Extract CAS No.: CoE No.:

977038-71-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Dandelion. Consumption: Annual: 9816.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Dandelion. JECFA: n/a Trade association guidelines: FEMA PADI: 12.036 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 50.46 71.50 6.00

48 Brooks. (1996). Prot. J. Bot. Med. 1, 231. 49 Williams et al. (1996). Phytochemistry 42,

Max. 71.24 143.0 9.00

121.

2357 n/a

NAS No.:

2357

Individual: 0.008319 mg/kg/day

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

IOFI: Natural Usual 31.60 34.80 4.00

Max. 31.60 48.06 10.00

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Aroma threshold values: n/a Taste threshold values: n/a

Dandelion Root Extract Solid Other names: Dandelion root, extract solid (Taraxacum spp.) CAS No.: CoE No.:

977038-72-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Dandelion. Consumption: Annual: 416.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Dandelion. JECFA: n/a Trade association guidelines: FEMA PADI: 2.985 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 13.00 13.33 2.93

Max. 26.00 33.33 14.17

2358 n/a

NAS No.:

2358

Individual: 0.0003531 mg/kg/day

Food Category Nonalcoholic beverages Soft candy

IOFI: Natural Usual 5.85 8.67

Max. 8.44 29.33

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: Green, tea and maté-like with honey and grainy nuances.

DAVANA Botanical name: Artemisia pallens Wall. Botanical family: Compositae Foreign names: Davana (Fr.), Davana (Ger.), Davana (Sp.), Davana (It.) Description: Delicately scented herb, cultivated only on a limited scale in southern India. The plant grows in the same parts of southern India where sandalwood is grown. The parts used are the flowers. Davana has a strong, penetrating, green odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Herb: Category 2 (not considered to constitute a risk to health in the quantities used) FDA: See below, Davana Oil. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The oil contains davanone, linalool, (Z)- and (E)-methyl cinnamate, (E)-ethyl cinnamate, bicyclogermacrene, davana ether, 2-hydroxyisodavanone, farnesol. Five compounds, viz., (Z)- and (E)-methyl cinnamates, (Z)- and (E)-ethyl cinnamates, and geranyl acetate, were identified for the first time in davana oil.50 50 Mallavarapu

et al. (1999). J. Agric. Food Chem. 47, 254.

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Aroma threshold values: n/a Taste threshold values: n/a

Davana Oil Other names: Oils, davana; Davan oil (Artemisia pallens Wall.) CAS No.: CoE No.:

8016-03-3 69

FL No.: EINECS No.:

02.020 n/a

FEMA No.: JECFA No.:

2359 n/a

NAS No.:

2359

Description: Prepared by steam distillation of newly blossomed flowers harvested at the end of April. It has a characteristic, persistent, balsamic aroma with a sweet balsamic, tenacious backnote. Consumption: Annual: 1716.67 lb Individual: 1716.67 mg/kg/day Regulatory Status: CoE: Essential oil: Category 2 (alcoholic beverages 2 to 8 mg/l; nonalcoholic beverages 1 mg/l, food 2 to 15 mg/kg) FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.252 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value 2.6 Ester value 19.1 Ester value (after acetylation) 78

Refractive index Specific gravity

30∞ 0.9833 at 30∞C

Physical–chemical characteristics: The oil is very dark-green or brownish-green (similar to several artemisia oils). Essential oil composition: The oil contains terpenic hydrocarbons (8.55%), including dihydrofurano compounds ( cis -devanone 38%, trans- devanone 5%, iso -devanone 3%, nordevanone 1.5%, lavender lactone 3%, trans-hydroxydavenone 2%); terpenic alcohols, acids (mainly devanic acid) and esters (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 82.94 23.71 0.12 11.35

Max. 100.60 29.12 0.76 13.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.32 5.42 19.99

Max. 21.16 7.64 25.42

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Sweet, fruity, jammy, raisin and dried fruit with a pulpy apricot and peach nuance.

2-trans, 4-trans-DECADIENAL Synonyms: p-Isopropyltoluene; 1-Methyl-4-isopropyl benzene; trans, trans-2,4-Decadien1-al; 2,4 -Decadienal, (E,E)- (8CI)(9CI); (E,E)-2,4-Decadienal CAS No.: CoE No.:

25152-84-5 FL No.: 2120 EINECS No.:

05.140 246-668-9

FEMA No.: JECFA No.:

3135 n/a

NAS No.:

3135

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Description: 2-trans,4-trans-Decadienal has a powerful green odor and a sweet, orange-like odor at high concentration. It has a grapefruit- or orange-like taste on dilution. Consumption: Annual: 80.00 lb Individual: 0.00006779 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.983 mg IOFI: Nature Identical Empirical Formula/MW: C10H16O/152.23 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point

64-65∞C at 0.1 mmHg

Almost insoluble in water; soluble in alcohol; slightly soluble in propylene glycol; miscible with oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.10 1.50 1.00 2.00 1.00 2.52 2.00 2.00 2.00 0.50

Max. 0.50 20.00 3.00 20.00 1.50 4.92 20.00 20.00 20.00 5.00

Food Category Jams, jellies Meat products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sweet sauce

Usual 2.00 2.00 1.50 0.01 0.40 0.50 0.15 2.50 0.47 1.80

Max. 20.00 4.00 20.00 0.02 7.50 5.00 5.00 20.00 2.00 20.00

Synthesis: By autooxidation of methyl (trans, trans)-linolate hydroperoxide. Aroma threshold values: Detection: 0.07 to 10 ppb. Taste threshold values: Taste characteristics at 105 EtOH: Fatty, oily, green and chickenskin like. Natural occurrence: Reported as occurring in peanut oil and, as a volatile component, in fried potatoes, the trans, trans- form is reported found among the volatile flavor components of potato chips and tomato. Also found in citrus peel oils, orange juice, tangerine juice, guava fruit, strawberry fruit, cabbage, carrot, raw potato, bell pepper, tomato, butter, cooked chicken, beer, rum, tea, peanut oil, popcorn, potato chips, corn tortilla and oatmeal.

(E,E)-2,4-DECADIEN-1-OL Synonyms: trans, trans-2,4-Decadienol; 2,4-Decadien-1-ol, (E,E)CAS No.: CoE No.:

18409-21-7 FL No.: n/a EINECS No.:

02.139 242-291-9

FEMA No.: JECFA No.:

3911 n/a

Description: Waxy, citrus character. Used in citrus and floral perfumes.

NAS No.:

n/a

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.9778 mg Empirical Formula/MW: C10H18O/154.25

Individual: n/a

IOFI: n/a

Specifications: Assay Boiling point Flash point

95.0% 112∞C at 10 mmHg 230∞F

Refractive index 1.485 Solubility Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.10 3.00 1.00 1.00 2.50 1.00

Max. 0.50 15.00 3.00 1.50 5.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 4.00 1.00 4.50 0.01

Max. 2.00 5.00 2.00 9.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in malt.

g-DECALACTONE Synonyms: 4-Hydroxydecanoic acid, g-lactone; gamma-Dodecalactone; gamma-n-Decalactone; Decan-4-olide; Dodecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Dodecanolactone; 2(3H)-Furanone, 5-hexyldihydro- (8CI)(9CI); 4-Hexyl-4-butanolactone; gamma-nhexyl-gamma butyrolactone; 5-Hexyldihydro-2(3H)-furanone; 5-Hexyltetrahydro-2-furanone CAS No.: CoE No.:

706-14-9 2230

FL No.: EINECS No.:

10.017 211-892-8

FEMA No.: JECFA No.:

2360 231

NAS No.:

2360

Description: g-Decalactone has a pleasant, fruity, peach-like odor. Consumption: Annual: 7033.33 lb Individual: 0.005960 mg/kg/day Regulatory Status: CoE: Approved. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997)

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Trade association guidelines: FEMA PADI: 4.583 mg Empirical Formula/MW:

391

IOFI: Nature Identical

C10H18O2/170.25 Specifications: (JECFA, 1998) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow liquid 95.0% (min) 281∞C

Refractive index Solubility Specific gravity

1.447-1.451 One ml is soluble in 1 ml 95% alcohol 0.950-0.955

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 2.65 21.06 13.70 0.30 15.41

Max. 5.92 28.58 22.70 0.30 23.16

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 7.36 0.67 8.04 16.79

Max. 19.26 1.09 14.87 20.65

Synthesis: By heating g-bromocapric acid in a sodium carbonate solution; by prolonged heating of 9-decen-1-oic acid with 80% H2SO2 at 90∞C Aroma threshold values: Detection: 1 to 11 ppb Taste threshold values: Taste characteristics at 1 ppm: Creamy, buttery, sweet, fruity and peach-like. Natural occurrence: Reported found in peach and apricot aroma, as well as in strawberry aroma. Also reported found in bilberry, plums, prunes, guava, peach, strawberry fruit, cheeses, butter, milk, beer, rum and red and white wine.

d-DECALACTONE Synonyms: Decanolide-1,4; g-n-Butyrolactone; 5-Hydroxy-decanoic acid, d-lactone; deltaDodecalactone; Dodecanoic acid, 5-hydroxy-, delta-lactone; Dodecan-5-olide; Amyl-deltavalerolactone; Decan-5-olide; 2H-Pyran-2-one, 6-pentyl; Tetrahydro-6-pentyl-2H-pyran2-one CAS No.: CoE No.:

705-86-2 621

FL No.: EINECS No.:

10.007 211-889-1

FEMA No.: JECFA No.:

2361 232

NAS No.:

2361

Description: d-Decalactone has an oily, peach odor and taste. Consumption: Annual: 36166.67 lb Individual: 0.03064 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997)

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Trade association guidelines: FEMA PADI: 3.556 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H18O2/170.25 Specifications: (JECFA, 1998) Acid value Appearance

5.0 (max) Colorless liquid

Assay

98.0% (min)

Boiling point 281∞C Refractive index 1.456-1.459 Very soluble in alcohol and proSolubility pylene glycol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fats, oils Frozen dairy

Usual 3.00 13.50 0.50 9.06 18.78

Max. 6.50 26.40 5.00 19.70 37.06

Food Category Gelatins, puddings Gravies Nonalcoholic beverages Soft candy Sweet sauce

Usual 14.64 4.00 5.33 13.27 0.13

Max. 29.62 8.00 13.69 25.63 0.13

Synthesis: From hexylethylene oxide and sodium malonic ester; also from decanoic acid. Aroma threshold values: Detection: 100 ppb Taste threshold values: Taste characteristics: Coconut, creamy, fatty, buttery, milky and nutty with a slightly fruity nuance. Natural occurrence: Reported found in coconut, raspberry, apricot, bilberry, peach, strawberry, Swiss cheese, other cheeses, butter, milk, milk powder, mutton fat, mango and nectarine.

e-DECALACTONE Synonyms: 6-Butylhexanolide; 7-Butyl-2-oxepanone; 7-Butyloxepan-2-one; epsilon-Decalactone; 2-Oxepanone, 7-butyl- (8CI)(9CI) CAS No.: CoE No.:

5579-78-2 n/a

FL No.: EINECS No.:

10.029 226-963-9

FEMA No.: JECFA No.:

3613 241

NAS No.:

3613

Description: e-Decalactone has a sweet cream, tonka bean odor. Consumption: Annual: <1.00 lb Individual: 0.00002631 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; no safety concern (1997) Trade association guidelines: FEMA PADI: 2.047 mg IOFI: Artificial Empirical Formula/MW: C10H18O2/170.24

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Specifications: (JECFA, 1998) Colorless to pale-yellow liquid 99.9% (min)

Appearance Assay

Refractive index 1.459-1.463 at 20∞C Specific gravity

0.976

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings Gravies

Usual 10.00 5.00 5.00 5.00

Max. 10.00 5.00 5.00 5.00

Food Category Imitation dairy Nonalcoholic beverages Snack foods

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECANAL Synonyms: Aldehyde C-10; Capric aldehyde; Carpinaldehyde; n-Decylaldehyde; Decylic aldehyde; Aldehyde C10; C-10 Aldehyde; Capraldehyde; Caprinaldehyde; Caprinic aldehyde; Caprylaldehyde; Decaldehyde; n-Decaldehyde; Decanal (8CI)(9CI); n-Decanal; 1Decanal; 1-Decanal (mixed isomers); Decanaldehyde; Decylaldehyde; Decyl aldehyde; n-Decyl aldehyde; 1-Decyl aldehyde; CAS No.: CoE No.:

112-31-2 98

FL No.: EINECS No.:

05.010 203-957-4

FEMA No.: JECFA No.:

2362 104

NAS No.:

2362

Description: Decanal has a penetrating, sweet, waxy, floral, citrus, pronounced fatty odor that develops a floral character on dilution and fatty, citrus-like taste. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 14 ppm; Food: 43 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 6.631 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O/156.26 Specifications: (JECFA, 1997) Acid value

10.0 (max)

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

92% (min)

Specific gravity

Assay Boiling point

209∞C

1.426-1.430 Soluble in 1:1 in 80% alcohol; miscible with alcohol, fixed oils and propylene glycol; insoluble in glycerin and water 0.823-0.832

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 35.37 5.43 17.41 12.42

Max. 42.78 5.43 21.76 20.46

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.71 9.47 15.92

Max. 3.68 13.32 22.28

Synthesis: Industrially prepared by oxidation of n-decanol or by reduction of the corresponding acid. Aroma threshold values: Detection: 0.1 to 6 ppb; Recognition: 9 ppb Taste threshold values: n/a Natural occurrence: Among the aliphatic aldehydes, it has the largest natural occurrence in a variety of essential oils and extraction products; lemongrass, lavender, Taiwan citronella, sweet orange, mandarin, grapefruit, orris, coriander, Acacia farnesiana Willd., lemon (from different sources), bitter orange, petitgrain bergamot, petitgrain lime, lime and Bulgarian clary sage. Also reported found in citrus peel oils and juices, apple, apricots, guava, strawberry, baked potato, ginger, mozarella cheese, other cheeses, butter, milk, lean fish, cooked chicken, beef, pork, beer, tea, cocoa, roasted peanuts, pecans, soybeans, coconut oil, coriander seed and leaf and corn oil.

DECANAL DIMETHYL ACETAL Synonyms: Aldehyde C-10 dimethyl acetal; Capraldehyde dimethyl acetal; Decylaldehyde dimethyl acetal; Decanal, dimethylacetal; Decanal, dimethyl acetal (8CI); Decane, 1,1dimethoxy- (9CI); Decylaldehyde DMA; 1,1-Dimethoxydecane; 10,10-Dimethoxydecane CAS No.: CoE No.:

7779-41-1 43

FL No.: EINECS No.:

06.009 231-928-6

FEMA No.: JECFA No.:

2363 n/a

NAS No.:

2363

Description: Decanal dimethyl acetal has a characteristic, herbaceous, citrus-floral odor and a brandy, cognac flavor. Consumption: Annual: <1.00 lb Individual: 0.00000587 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.549 mg IOFI: Artificial Empirical Formula/MW: C12H26O2/202.34 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

218∞C; 77-79∞C at 1 mmHg 1.4244 at 24∞C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.830 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 2.90

Max. 5.00

Food Category Gelatins, puddings

Usual Max. 7.75 13.25 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 17.56 9.88

Max. 24.52 13.50

Food Category Nonalcoholic beverages Soft candy

Usual Max. 5.63 8.52 8.40 15.94 (Part 2 of 2)

Synthesis: From decanal and methyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECANOIC ACID Synonyms: Decylic acid; Butter acids; Capric acid; n-Capric acid; Caprinic acid; Caprynic acid; Decanoic acid (8CI)(9CI); n-Decanoic acid; Decoic acid; n-Decoic acid; n-Decylic acid; neo-Fat 10; 1-Nonanecarboxylic acid CAS No.: CoE No.:

334-48-5 11

FL No.: EINECS No.:

08.011 206-376-4

FEMA No.: JECFA No.:

2364 105

NAS No.:

2364

Description: Fatty, unpleasant, rancid odor. Consumption: Annual: 18833.33 lb Individual: 0.01596 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 178.1010 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 1.814 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Acid value

320-329 (max)

Appearance Boiling point

White crystals 268∞C

Soluble in most organic solvents; practically insoluble in water Specific gravity 0.893 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 9.56 10.70 0.01 4.47 1.61 0.49

Max. 12.39 10.80 0.01 8.97 7.45 2.06

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 0.30 7.00 1.89 0.98 2.00 1.90

Max. 0.60 14.00 2.00 1.57 4.00 6.13

Synthesis: Prepared by oxidation of decanol. Aroma threshold values: Detection: 2.2 to 102 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, beer, preferments of bread, butter, oil, cheese, blue cheese, Romano cheese, cheddar cheese, Roquefort cheese, roasted cocoa bean, cognac, muscat grape, grape musts and wine, and other natural sources. Also reported in citrus peel

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oils, orange juice, apricots, guava, papaya, strawberry, butter, yogurt, milk, mutton, hop oil, bourbon and Scotch whiskey, rum, coffee, mango and tea.

1-DECANOL Synonyms: Alcohol C-10; Capric alcohol; Decyl alcohol; Nonyl carbinol; Alcohol C10; C 10 Alcohol; Caprinic alcohol; Decanol; n-Decanol; 1-Decanol (9CI); Decan-1-ol; n-Decan-1ol; n-Decatyl alcohol; Decyl alcohol (8CI); Decyl, n-alcohol; n-Decyl alcohol; Decylic alcohol; Nonylcarbinol; n-Nonylcarbinol; Primary decyl alcohol CAS No.: CoE No.:

112-30-1 73

FL No.: EINECS No.:

02.024 203-956-9

FEMA No.: JECFA No.:

2365 103

NAS No.:

2365

Description: 1-Decanol has a floral odor resembling orange flowers and a slight, characteristic fatty taste. Consumption: Annual: 135.00 lb Individual: 0.0001144 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 7.742 mg IOFI: Nature Identical Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% (min) 233∞C

Specific gravity

1.435-1.439 1:3 in 60% alcohol; soluble in alcohol, ether, mineral oil, propylene glycol and most fixed oils; insoluble in glycerin 0.826-0.831

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 37.11 0.25 26.05

Max. 5.00 40.21 0.25 32.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 24.78 0.60 12.39 21.43

Max. 27.97 0.79 17.01 25.27

Synthesis: Synthetically prepared from coconut oil derivatives; by reduction of some capric esters, such as methyl caprate. Aroma threshold values: Detection: 6 to 47 ppb Taste threshold values: n/a Natural occurrence: Reported in the essential oils of ambrette seeds and almond flowers; also in citrus oils, fermented beverages, apple juice, bilberry, American cranberry, papaya, raspberry, cheeses, milk, butter, beef, pork, beer, cognac, whiskey, red, white and sparkling wines, coriander seeds and cardamom.

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3-DECANOL Synonyms: 3-Decanol; Decan-3-ol CAS No.: CoE No.:

1565-81-7 n/a

FL No.: EINECS No.:

02.103 n/a

FEMA No.: JECFA No.:

3605 n/a

NAS No.:

3605

Description: 3-Decanal has an orange, fatty, musty, mushroom-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.051 mg IOFI: n/a Empirical Formula/MW: C10H22O/158.28 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 99.5% 105-105.5∞C

Refractive index 1.4326 at 25∞C; 1.4348 at 20∞C Solubility Insoluble in water; soluble in fats Specific gravity 0.8260 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 1.00 0.20 0.20 0.20 0.50 0.50 0.50

Max. 4.00 1.00 1.00 1.00 2.00 1.00 2.00

Food Category Imitation dairy Nonalcoholic beverages Seasonings, flavorings Soft candy Soups Sweet sauce

Usual 0.20 0.20 0.50 0.40 0.20 0.20

Max. 1.00 1.00 3.00 1.50 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 79 to 410 ppb Taste threshold values: n/a Natural occurrence: Reported found in mint, French fried potato and spearmint oil.

3-DECANONE Synonyms: Decan-3-one; Ethyl heptyl ketone CAS No.: CoE No.:

928-80-3 11056

FL No.: EINECS No.:

07.151 213-183-9

FEMA No.: JECFA No.:

3966 1118

NAS No.:

Description: 3-Decanone has a citrus-orange, floral and slightly fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a

n/a

Individual: n/a

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FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (JECFA, 2002). Trade association guidelines: PADI: 1.949 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C10H20O/156

H3C

CH3

Specifications: (JECFA, 2003) Appearance

Colorless liquid

Refractive index

Assay

97% (minimum)

Solubility

Boiling point 204-205∞C IdentificaNMR tion test

Specific gravity

1.421-1.427 Insoluble in water; soluble in fats; miscible with ethanol 0.820-0.830

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 8.00 30.00 6.00

Max. 10.00 15.00 60.00 12.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual 8.00 6.00 5.00

Max. 15.00 12.00 10.00

Synthesis: Prepared by a patented process by the oxidation of alkanes with oxygen using a catalyst under mild conditions. Also prepared by palladium(II)-catalyzed Wacker oxidation of 1-decene in the presence of acid (HClO4) Aroma threshold values: Detection at 0.025 to 0.041 ppm in water Taste threshold values: n/a Natural occurrence: Reportedly present in bananas, mushrooms, lemon peel oil, mentha oil, butter (heated) and shrimp (cooked).

2-DECENAL Synonyms: 2-Decen-1-al; Decenaldehyde; Decylenic aldehyde; 3-Heptylacrolein; 2-Decenal (8CI)(9CI) CAS No.: CoE No.:

3913-71-1 2009

FL No.: EINECS No.:

05.076 223-472-1

FEMA No.: JECFA No.:

2366 n/a

NAS No.:

2366

Description: 2-Decanal has an orange, slightly fatty, floral green odor. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.074 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.25

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Specifications: (Burdock, 1997) A colorless liquid; very powerful, waxy, orange-like, aldehyde odor Boiling point 117∞C at 26 mmHg Refractive index 1.456 Appearance

Solubility Specific gravity

Insoluble in water; soluble in alcohol and oils 0.840

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 25.40 14.20

Max. 3.00 28.60 18.34

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 30.00 4.94 11.59

Max. 35.50 7.46 19.80

Synthesis: By reaction of octanal and ethyl vinyl ether and subsequent hydrolysis. Aroma threshold values: Detection: 1 ppb Taste threshold values: n/a Natural occurrence: Reported found in bacon fat, roast beef, beef fat, heated beef fat, bilberries, butter oil, carrot root, boiled chicken, chicken broth, cranberry press residue, ham, lingonberry, orange, heated pork fat, potato chip, soy bean, boiled mutton, tea, roasted filberts, roasted peanuts and coriander leaf.

4-DECENAL Synonyms: 4-Decenal (8CI)(9CI); 4-Decen-1-al CAS No.: CoE No.:

30390-50-2 FL No.: n/a EINECS No.:

05.096 n/a

FEMA No.: JECFA No.:

Description: 4-Decenal has a strong orange-like odor. Consumption: Annual: 0.17 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.234 mg Empirical Formula/MW: C10H18O/154.25 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Fruit ices

Usual 1.00 0.50 0.50 0.50

Max. 1.00 0.50 0.50 0.50

3264 n/a

NAS No.:

3264

Individual: 0.00000014 mg/kg/day

Food Category Gravies Meat products Milk products

IOFI: n/a

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: From 1-octen-3-ol and vinyl ethyl ether in the presence of p-methylbenzene sulfonic acid. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Reported formed in the auto-oxidation of lipids, grilled beef and soybeans.

9-DECENAL CAS No.: CoE No.:

39770-05-3 FL No.: n/a EINECS No.:

05.139 254-624-5

FEMA No.: JECFA No.:

3912 n/a

NAS No.:

n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.00528 mg Empirical Formula/MW: C10H18O/154.24 Specifications: n/a Reported uses (ppm): (FEMA, 2000)

Individual: n/a

Food Category Condiments, relishes Fish products Gravies Meat products Milk products

Usual 0.001 0.002 0.003 0.003 0.001

Usual 0.001 0.001 0.002 0.003 0.001

Max. 0.01 0.01 0.02 0.03 0.01

IOFI: n/a

Food Category Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Soups

Max. 0.01 0.02 0.03 0.03 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coriander leaf.

(E)-2-DECENOIC ACID Synonyms: trans-2-Decenoic acid CAS No.: CoE No.:

334-49-6 3913-85-7 n/a

FL No.:

08.073

FEMA No.:

3913

EINECS No.:

206-378-5

JECFA No.:

n/a

NAS No.:

n/a

Description: Fresh, sweet, and fruity odor, which is slightly oily/waxy. Used in perfumes. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.9493 mg Empirical Formula/MW: C10H18O2/170.25 Specifications: Boiling point Melting point

161∞C at 15 mmHg 12∞C at 76 mmHg

Refractive index Specific gravity

401

IOFI: n/a

1.461 at 20∞C 0.928 at 20∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.00 5.00 1.00 2.00 2.00

Max. 2.00 10.00 2.00 5.00 4.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 5.00 2.00 1.00 2.00

Max. 7.00 4.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lamb, pork fat, black tea and wort.

4-DECENOIC ACID Synonyms: (4E)-Dec-4-enoic acid CAS No.:

CoE No.:

26303-90-2 FL No.: 57602-94-5 (E-isomer) 505-90-8 (Z-isomer) n/a EINECS No.:

08.075

FEMA No.: 3914

NAS No.:

n/a

247-599-7 JECFA No.: n/a 260-843-7 (E) 208-024-5 (Z)

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.2806 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C10H18O2/170 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Frozen dairy Gelatins, puddings

Usual 3.00 1.00 2.00

Max. 5.00 2.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual Max. 1.00 2.00 1.00 5.00 1.00 2.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 2000) (Continued) Food Category Hard candy

Usual 2.00

Max. 4.00

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hop oil, beer and wort.

5- and 6-DECENOIC ACID Synonyms: Decenoic acid CAS No.: 85392-03-6 (for 5) FL No.: 85392-04-7 (for 6) CoE No.: n/a EINECS No.:

n/a

FEMA No.: 3742

NAS No.: n/a

286-861-5 (for 5) JECFA No.: n/a 286-862-0 (for 6)

Description: 5- or 6-Decenoic acid has a butter aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.980 mg Empirical Formula/MW:

Individual: n/a

IOFI: Artificial

C10H18O2/170.25 Specifications: (Burdock, 1997) Appearance

Assay

Boiling point

Colorless liquid 89% (consisting of 35-45% cis- and trans-5-decenoic acid; 40-50% cis- and trans6-decenoic acid); 10-15% other decenoic acids 123-127∞C at 2 mmHg

Refractive index 1.447-1.453 at 20∞C

Solubility

Insoluble in water; soluble in fat

Specific gravity

0.919-0.925 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Frozen dairy Gelatins, puddings Hard candy

Usual 5.00 2.00 1.00 2.00 2.00 5.00

Synthesis: n/a Aroma threshold values: n/a

Max. 25.00 10.00 5.00 10.00 10.00 25.00

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 5.00 2.00 1.00 1.00 2.00

Max. 25.00 10.00 5.00 5.00 10.00

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Taste threshold values: n/a Natural occurrence: As decenoic acid, reported found in apple, banana, blue cheese, Swiss cheese, cheddar cheese, other cheeses, butter, mutton, hop oil, beer, white and red wine, green tea, roasted coconut and Bourbon vanilla.

9-DECENOIC ACID CAS No.: CoE No.:

14436-32-9 FL No.: n/a EINECS No.:

08.065 238-410-9

FEMA No.: JECFA No.:

3660 n/a

NAS No.:

3660

Description: 9-Decenoic acid has an odor of fatty acid, soap. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.525 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.25 Specifications: (Burdock, 1997) Appearance Assay

Liquid 98%

Solubility

Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils

Usual 30.00

Max. 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Waxy, creamy, fatty with a cheesy and milky nuance. Natural occurrence: Reported found in butterfat, Swiss cheese, blue cheese, cheddar cheese, Romano, Parmesan, goat, sheep and other cheeses, mutton, hop oil, beer, white and red wine.

1-DECEN-3-OL Synonyms: Dec-1-en-3-ol CAS No.: CoE No.:

51100-54-0 FL No.: n/a EINECS No.:

02.136 256-967-6

FEMA No.: JECFA No.:

Description: Mushroom note with waxy and citrus undertones. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a

3824 n/a

NAS No.:

n/a

Individual: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.304107 mg Empirical Formula/MW:

IOFI: n/a

C10H20O/156.27 Specifications: Assay Boiling point Flash point

98% 214-217∞C 197∞F; 202∞F

Refractive index Solubility Specific gravity

1.437 Insoluble in water; soluble in ethanol 0.830

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.001 2.01 0.60 0.01 0.001 0.001 0.001 0.01 0.01 0.02 0.001 0.001 0.001 0.05 0.001 0.001

Max. 0.005 10.00 2.00 0.05 0.003 0.005 0.003 0.05 0.05 0.10 0.005 0.005 0.003 0.25 0.003 0.005

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nut products Nonalcoholic beverages Other grains Processed fruits Processed vegetables Poultry Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual Max. 0.002 0.01 0.002 0.005 0.02 0.10 0.001 0.005 0.01 0.05 0.001 0.005 0.01 0.10 0.001 0.005 0.10 0.50 0.01 0.05 0.02 0.10 100.00 1000.00 0.05 0.25 0.001 0.003 0.10 0.05 0.001 0.003

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-DECEN-2-ONE Synonyms: Heptylidene acetone; Oenanthylidene acetone; 3-Decen-2-one (8CI)(9CI) CAS No.: CoE No.:

10519-33-2 FL No.: n/a EINECS No.:

07.121 234-059-0

FEMA No.: JECFA No.:

3532 n/a

NAS No.:

3532

Description: 2-Decen-2-one has a powerful, fruity-floral, jasmine-like odor with orris notes. Consumption: Annual: <1.00 lb Individual: 0.00001754 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.722 mg Empirical Formula/MW:

405

IOFI: Nature Identical

C10H18O/154.25 Specifications: (Burdock, 1997) Appearance

Needles (almost colorless, mobile liquid)

Melting point

16–17∞C

Boiling point

125-126∞C mmHg

Solubility

Almost insoluble in water; soluble in alcohol and perfume oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 9.50 2.50

Max. 4.00 19.00 5.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 2.20 3.50

Max. 4.75 4.25 7.75

Synthesis: From acetone and heptyl alcohol in 1% sodium hydroxide solution; by dehydration upon heating of 4-decanol-2-one over pumice or clay; also by condensation of heptaldehyde and acetone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Waxy, green, creamy with a buttery, lactonic note. Natural occurrence: Reported found in Boletus edulis mushrooms.

cis-4-DECENYL ACETATE Synonyms: 4-Decen-1-ol, acetate, (Z); (Z)-4-Decenyl acetate; cis-4-Decenyl acetate CAS No.: CoE No.:

67452-27-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3967 1288

NAS No.:

n/a

Description: cis-4-Decenyl acetate has a pleasant, oily and rosy odor. This compound is also reported to possess spicy, floral aroma. Consumption: Annual: n/a Individual:n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake, when used as a flavoring agent (JECFA, 2003). Trade association guidelines: PADI: 0.920 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C12H22O2/198

H3C

O

CH3

Specifications:(JECFA, 2003) Acid value 1 Boiling point 60∞C (0.05 mmHg)

Identification test NMR, MS, IR spectra Specific gravity 0.878-0.888

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Specifications:(JECFA, 2003) Appearance

Assay

Colorless liquid; spicy, floral aroma

Refractive index

98

Solubility

Boiling point 60∞C (0.05 mmHg)

Specific gravity

1.438-1.440 Insoluble in water; soluble in most nonpolar solvents; colorless liquid; spicy, floral aroma 0.878-0.888

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 4.00 10.00 3.00

Max. 4.00 8.00 20.00 6.00

Food Category Gravies Hard candy Nonalcoholic beverages

Usual 2.00 4.00 2.00

Max. 4.00 8.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grapefruit juice (Citrus paradesi).

DECYL ACETATE Synonyms: Acetate C-10; Acetic acid, decyl ester (8CI)(9CI); 1-Decanol acetate; Decyl acetate; n-Decyl acetate; n-Decyl ethanoate CAS No.: CoE No.:

112-17-4 199

FL No.: EINECS No.:

09.009 203-942-2

FEMA No.: JECFA No.:

2367 132

NAS No.:

2367

Description: Decyl acetate has a floral, orange-rose odor and characteristic flavor. At high dilution it has a sweet flavor with a pineapple-like undertone. Traces of this compound are used in apple, orange and rum flavors. Consumption: Annual: 383.33 lb Individual: 0.0003248 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 4.664 mg IOFI: Nature Identical Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

98% (min) 272∞C

Refractive index 1.424-1.430 1:2 in 80% alcohol; insoluble Solubility in water Specific gravity 0.861-0.866

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.26 23.97 11.00 12.31

Max. 2.51 37.30 11.00 28.72

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 14.44 0.52 6.57 12.32

Max. 25.77 0.52 10.89 22.79

Synthesis: By direct acetylation on n-decanol with acetic acid via azeotropic conditions or using acetic anhydride. Aroma threshold values: Detection: 225 to 1000 ppb Taste threshold values: n/a Natural occurrence: Reported found in orange, lemon, melon, apple, citrus peel oils, orange juice, strawberry fruit, blue cheese, cognac, plums and cardamom.

DECYL BUTYRATE Synonyms: Butanoic acid, decyl ester (9CI); Butyric acid, decyl ester (8CI); Decyl butanoate; Decyl butyrate CAS No.: CoE No.:

5454-09-1 273

FL No.: EINECS No.:

09.047 226-700-8

FEMA No.: JECFA No.:

2368 156

NAS No.:

2368

Description: Decyl butyrate has an ethereal, apricot-like odor. Consumption: Annual: 1.50 lb Individual: 0.00000127 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 6.527 mg IOFI: n/a Empirical Formula/MW: C14H28O/228.37 Specifications: (JECFA, 1997) Appearance Boiling point

Oily liquid 270∞C

Refractive index Specific gravity

1.4245-1.43977 0.8617

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 31.68 19.93 22.53

Max. 41.27 21.50 28.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.54 19.72

Max. 14.77 24.67

Synthesis: By esterification of the acid with the alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry fruit, blue cheese, white wine and barbaco fruit (Carica pentagona Heilbron).

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DECYL PROPIONATE Synonyms: Decyl propanoate; n-Decyl propanoate; Decyl propionate; Propanoic acid, decyl ester (9CI); Propionic acid, decyl ester (8CI) CAS No.: CoE No.:

5454-19-3 408

FL No.: EINECS No.:

09.127 226-703-4

FEMA No.: JECFA No.:

2369 146

NAS No.:

2369

Description: Decyl propionate has a slightly fatty, aldehyde-like odor reminiscent of cognac. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 10.690 mg IOFI: n/a Empirical Formula/MW: C13H26O2/214.35 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless to pale-yellow liquid 95.0% (min) 138-139∞C

Refractive index

1.426-1.432

Specific gravity

0.857-0867

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 52.00 1.13 24.25

Max. 55.05 1.29 33.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 47.00 17.00 35.75

Max. 57.00 39.00 38.50

Synthesis: By direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DEERTONGUE Botanical name: Liatris odoratissima Botanical family: Compositae Other names: Lacinaria; Liatris oleoresin Description: This is a stout, erect herb, 2 to 3 ft high, with smooth, thick leaves 4 to 10 in. long and 1 to 0.5 in. wide. In August to September, the small, purple flowers are borne, 5 to 10 in a head, in branched, rather flat-topped clusters. The plant is very common in the southeastern U.S., where it is also known as prairie pine or blazing star (which refers to the shape and the flowers of the plant). The leaves of this plant become very fragrant when dried. The leaves are the part used. Deertongue has a green, sharp, herbaceous to intensely vanilla-sweet and candy-like taste. Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

409

IOFI: n/a

Deertongue Solid Extract Other names: Liatris odoratissima, ext. CAS No.: CoE No.:

68602-86-8 FL No.: n/a EINECS No.:

n/a 271-627-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8811

Description: A highly aromatic extract, called oleoresin of deertongue, is prepared from the dried leaves with a volatile hydrocarbon solvent. The extract has a heavy-sweet, coumarinlike, rich herbaceous odor. The extract is used in tobacco flavorings. It is interesting to note that extraction has mainly been carried out in Europe, particularly in England and France. Also see above, Deertongue. Consumption: Annual: 733.33 lb Individual: 0.0006211 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade Association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The extract appears as a dark-green, very viscous liquid or semi-liquid mass. Aroma threshold values: n/a Taste threshold values: n/a

DEHYDRODIHYDROIONOL Synonyms: 1,3-Cyclohexadiene-1-propanol, a,2,6,6-tetramethyl-; a,2,6,6-Tetramethyl-1,3cyclohexadien-1-propanol CAS No.: CoE No.:

57069-86-0 FL No.: 397 EINECS No.:

02.092 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern Trade association guidelines: FEMA PADI: 0.318 mg Empirical Formula/MW: C13H22O/182.31

3446 n/a

NAS No.:

3446

Individual: 0.0001 mg/kg/day

IOFI: Artificial

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Specifications: (Burdock, 1997) Appearance Boiling point

70-100% (25-30% tetrahydroionol; 0-3% b-ionol) 80∞C at 1 mmHg

Solubility

Insoluble in water; miscible in water and fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 2.00 10.00 2.00 0.20

Max. 2.00 10.00 2.00 0.20

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10

Max. 0.30 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DEHYDRODIHYDROIONONE Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)- (8CI)(9CI); Dehydro-dihydroionone; 4-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)butan-2-one CAS No.: CoE No.:

20483-36-7 FL No.: n/a EINECS No.:

07.115 243-847-3

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.635 mg Empirical Formula/MW:

3447 n/a

NAS No.:

3447

Individual: 0.00000131 mg/kg/day

IOFI: Nature Identical

C13H20O/180.29 Specifications: (Burdock, 1997) Assay Boiling point

69-100%; 25-30% tetrahydroionone; 0-3% ionone 98∞C at 2.6 mmHg

Solubility

Insoluble in water; miscible in fat and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 4.00 10.00 4.00 0.40

Synthesis: n/a Aroma threshold values: n/a

Max. 4.00 10.00 4.00 0.40

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.60 1.00 0.20

Max. 0.60 1.00 0.20

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Taste threshold values: n/a Natural occurrence: Reported found in mimosa oil and cooked raspberries.

DEHYDROMENTHOFUROLACTONE Synonyms: 3,6-Dimethyl-5,6-dihydro-2(4H)benzofuranone; 3,6-Dimethyl-4,5-dihydro-6Hbenzo(b) furan-2-one; 2(4H)-Benzofuranone, 5,6-dihydro-3,6-dimethyl-, (R)-; Dehydromenthofurolactone CAS No.: CoE No.:

75640-26-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3755 n/a

NAS No.:

n/a

Description: Dehydromenthofurolactone has a hay- and coumarin-like odor and taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.088 mg IOFI: n/a Empirical Formula/MW:

C10H12O2/164 Specifications: (Burdock, 1997) Appearance

Liquid >97%; <3% menthofurolactone

Assay

Refractive index Approx. 1.093 at 25∞C Slightly soluble in water; Solubility soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 15.00 3.00 1.50

Max. 20.00 5.00 2.00

Food Category Hard candy Nonalcoholic beverages

Usual 3.00 0.50

Max. 5.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil.

DIACETYL Synonyms: Biacetyl; Butadione; 2,3-Butadione; Butane-2,3-dione; Butanedione; 2,3Butanedione (8CI)(9CI); Diacetyl; 2,3-Diketobutane; Dimethyl diketone; Dimethylglyoxal; Dimethyl glyoxal; Glyoxal, dimethyl CAS No.: CoE No.:

431-03-8 752

FL No.: EINECS No.:

07.052 207-069-8

FEMA No.: JECFA No.:

2370 n/a

NAS No.:

2370

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Description: Diacetyl has a penetrating, very strong odor similar to butter on dilution. It has a chlorine quinone-like odor when concentrated. Consumption: Annual: 153500.00 lb Individual: 0.1300 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 184.1278, 184.1848, 582.60 FDA (other): n/a JECFA: ADI: No ADI allocated (1967) Trade association guidelines: FEMA PADI: 8.389 mg IOFI: Nature Identical Empirical Formula/MW: C4H6O2/86.09 Specifications: (Burdock, 1997) Appearance

Yellow to greenish, mobile liquid

Refractive index

Boiling point

87-88∞C

Solubility

Melting point

–3 to –4∞C

Specific gravity

1.3933 at 18.5∞C Soluble in alcohol, carbitols and many other organic solvents; miscible 1:4 with water 0.9734 at 22∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 6.33 28.17 3.68 0.69 6.01 11.17 13.45

Max. 15.28 49.94 7.95 9.20 62.18 35.08 26.58

Food Category Gravies Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 7.19 10.65 10.50 27.81 4.70 10.35 0.38 17.13

Max. 25.04 30.08 25.50 27.81 7.00 21.43 0.76 43.32

Synthesis: From methyl ethyl ketone by converting to the isonitroso compound and then decomposing to diacetyl by hydrolysis with HCl; by fermentation of glucose via methyl acetyl carbinol. Aroma threshold values: Detection: 0.3 to 15 ppb; Recognition: 5 ppb Taste threshold values: n/a Natural occurrence: Reported in the oils of: Finnish pine, angelica and lavender; in the flowers of Polyalthia canangioides Boerl. var. angustifolia and Fagroea racemosa Jack; the following plants are also reported to contain diacetyl: Monodora grandiflora Benth., Magnolia tripetale L., Ximenia aegyptiaca L., Petasites fragrans Presl., various narcissi and tulips; it has been identified in certain types of wine, the natural aromas of raspberry and strawberry, and the oils of lavender, lavandin, Reunion geranium, Java citronella, and Cistus ladaniferus L; also reported found in ligonberry, guava, raspberry, strawberry, cabbage, peas, tomato, vinegar, various cheeses, yogurt, milk, chicken, beef, mutton, pork, cognac, beer, wines, whiskies, tea and coffee.

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DIALLYL POLYSULFIDES Synonyms: Diallyl di-, tri-, tetra-, and pentasulfides; Polysulfides, diallyl; 2-Propenylpolysulfides; Diallyl polysulfides; Polysulfides, diallyl CAS No.: CoE No.:

72869-75-1 FL No.: n/a EINECS No.:

12.074 n/a

FEMA No.: JECFA No.:

3533 n/a

NAS No.:

3533

Description: Dially polysulfides have a strong garlic odor. Consumption: Annual: 0.33 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.030 mg IOFI: Artificial Empirical Formula/MW: C6H10Ox x = 2, 2, 4 or 5/146.27, 178.33, 210.39, 242.45 Specifications: (Burdock, 1997) Appearance

Pale-yellow liquid

Solubility

90-95% (consisting of 2-10% allyl disulfide; 20-30% allyl trisulfide; Assay 30-40% allyl tetrasulfide; 30-40% allyl pentasulfide) Refractive index 1.643 at 20∞C

Insoluble in water; slightly soluble in alcohol; miscible in oils

Specific gravity 1.22 at 21∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.10 0.02 0.10

Max. 1.00 0.10 1.00

Food Category Processed vegetables Seasonings, flavorings Snack foods

Usual 0.10 0.02 0.02

Max. 1.00 1.00 0.10

Synthesis: n/a Aroma threshold values: Detection: 30 ppb; Recognition: 80 ppb Taste threshold values: n/a Natural occurrence: Allyl disulfide reported found in cabbage, caucas, chive, garlic, leek and onion; diallyl trisulfide reported found in caucas, chive, garlic and onion; diallyl tetrasulfide reported found in garlic; no reports of diallyl pentasulfide found in nature.

DIALLYL TRISULFIDE Synonyms: Allyl trisulfide; Diallyl polysulfides; Diallyl trisulfide; Diallyl trisulphide; Trisulfide, di-2-propenyl CAS No.: CoE No.:

2050-87-5 486

FL No.: EINECS No.:

12.009 218-107-8

FEMA No.: JECFA No.:

3265 n/a

NAS No.:

3265

Description: Diallyl trisulfide has a disagreeable odor. It is a stable transformation product of allicin.

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Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.222 mg Empirical Formula/MW: C6H10S3/178.34 Specifications: (Burdock, 1997) Appearance

Liquid

Boiling point

112-122∞C at 16 mmHg

Individual: 0.00000001 mg/kg/day

IOFI: Nature Identical

Refractive index 1.0845 at 15∞C Insoluble in water and alcohol; Solubility miscible with ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies

Usual 1.00 0.10 0.10 0.10

Max. 1.00 0.60 0.60 0.30

Food Category Meat products Reconstituted vegetables Snack foods Soups

Usual 1.00 0.10 0.10 0.10

Max. 1.00 0.60 0.60 0.30

Synthesis: In nature, diallyl trisulfide is formed from alliin and allicin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic oil.

DIBENZYL ETHER Synonyms: Benzene, 1,1'-(oxybis(methylene))bis- (9CI); Benzyl ether (8CI); Benzyl oxide; Dibenzyl ether; Ether, dibenzyl; 1,1'-(Oxybis(methylene))bisbenzene; 1,1-(Oxybis (methylene))bis[benzene] CAS No.: CoE No.:

103-50-4 n/a

FL No.: EINECS No.:

03.004 203-118-2

FEMA No.: JECFA No.:

2371 n/a

NAS No.:

2371

Description: Dibenzyl ether has a slightly earthy, mushroom-like odor with a rosy undertone. Consumption: Annual: 416.67 lb Individual: 0.001200 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 19.197 mg IOFI: Artificial Empirical Formula/MW: C14H14O/198.25 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

1.561 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point

170∞C at 16 mmHg

Solubility

Melting point

3-4∞C

Specific gravity

Insoluble in water; miscible with alcohol and ether 1.0428 at 20∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 48.21 119.90 158.00 19.52 26.47

Max. 52.82 119.90 164.60 25.45 31.25

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 27.23 53.66 100.00 200.00 19.95 23.05 34.09 45.59

Synthesis: As a by-product in the preparation of benzyl alcohol by hydrolysis of benzyl chloride; by using a concentrated caustic instead of carbonate, yields can be improved to 50% or higher. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DI (BUTAN-3-ONE-1-YL) SULFIDE Synonyms: 2-Butanone, 4,4'-thiobis- (9CI); Di-(butan-3-one-1-yl) sulfide; 4,4'-Thiobis-2butanone; 4,4'-Thiodi(2-butanone) CAS No.: CoE No.:

40790-04-3 FL No.: n/a EINECS No.:

12.052 n/a

FEMA No.: JECFA No.:

3335 502

NAS No.:

3335

Consumption: Annual: < 1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (JECFA, 1999) Trade association guidelines: FEMA PADI: 0.228 mg IOFI: Artificial Empirical Formula/MW: C8H14O2S/174.25 Specifications: (JECFA, 2000) Assay

99.0% (min)

Boiling point

95∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 1.00

Max. 2.00 1.00 2.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.50 1.00

Max. 1.00 2.00

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4,4-DIBUTYL-gg-BUTYROLACTONE Synonyms: 4-Butyl-4-hydroxyoctanoic acid, g-lactone; Dibutyl butyrolactone; 4,4-Dibutyl4-hydroxy-butyric acid, g-lactone; 5,5-Dibutyldihydro-2(3H)-furanone; 5,5-Dibutyldihydrofuran-2(3H)-one; 4,4-Dibutyl-gamma-butyrolactone; 2(3H)-Furanone, 5,5-dibutyldihydro- (8CI)(9CI) CAS No.: CoE No.:

7774-47-2 n/a

FL No.: EINECS No.:

10.018 231-875-9

FEMA No.: JECFA No.:

2372 227

NAS No.:

2372

Description: 4,4-Dibutyl-g-butyrolactone has an oily, coconut-butter odor and creamy, coconut-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1997) Trade association guidelines: FEMA PADI: 13.794 mg IOFI: Artificial Empirical Formula/MW: C12H22O2/198.31 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Solubility

Assay Refractive index

94.0% (min)

Specific gravity

Insoluble in water; very slightly soluble in propylene glycol; soluble in alcohol 0.937-0.943

1.451-1.455

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 56.05 78.00 41.00

Max. 60.55 90.00 47.00

Food Category Nonalcoholic beverages Soft candy

Usual 27.55 70.00

Max. 32.05 75.00

Synthesis: From butyl pentanol and methylacrylate using a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIBUTYL SEBACATE Synonyms: Butyl sebacate; Dibutyl decanedioate; Dibutyl 1,8-octanedicarboxylate; Bis(nbutyl) sebacate; Decanedioic acid, dibutyl ester (9CI); Dibutyl sebacate; Dibutyl sebacinate; Di-n-butylsebacate; Di-n-butyl sebacate; Di(n-butyl) sebacate; Sebacic acid, dibutyl ester (8CI) CAS No.: CoE No.:

109-43-3 622

FL No.: EINECS No.:

09.474 203-672-5

FEMA No.: JECFA No.:

2373 625

NAS No.:

2373

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Consumption: Annual: < 1.00 lb Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 3.217 mg Empirical Formula/MW:

417

Individual: 0.00000116 mg/kg/day

IOFI: Artificial

C18H34O4/314.47 Specifications: (JECFA, 1999) Appearance

Colorless to oily liquid

Refractive index

Assay

93.0% (min)

Solubility

Boiling point

345-349∞C

Specific gravity

1.443 Soluble in alcohol; insoluble in water; miscible in oil 0.869

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.75 6.50 22.00

Max. 21.00 8.88 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.25 12.00

Max. 3.13 16.75

Synthesis: By distillation of sebacic acid with butyl alcohol in the presence of concentrated HCl in benzene solution or by reacting butyl alcohol and sebacyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DICYCLOHEXYL DISULFIDE Synonyms: Disulfide, dicyclohexyl; bis-(Cyclohexyl)disulfide; Dicyclohexyl disulfide; Disulfide, dicyclohexyl (9CI) CAS No.: CoE No.:

2550-40-5 2320

FL No.: EINECS No.:

12.028 219-851-6

FEMA No.: JECFA No.:

3448 575

NAS No.:

3448

Description: Dicyclohexyl disulfide has a berry, musty, green, alliaceous odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.05 ppm; Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.020 mg IOFI: Artificial Empirical Formula/MW: C12H22S2/230.43

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Specifications: (JECFA, 1998) Refractive index

1.543-1.553

Solubility

Insoluble in water; slightly soluble in alcohol; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.05 0.05 0.05 0.05 0.05

Max. 0.05 0.05 0.05 0.05 0.05

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.05 0.05 0.01 0.05

Max. 0.05 0.05 0.01 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,2-Di[(1-ETHOXY)-ETHOXY]PROPANE Synonyms: 1,2-(Di(1'-ethoxy)ethoxy)propane; 3,5,8,10-Tetraoxadodecane, 4,6,9-trimethyl- (9CI); 4,6,9-Trimethyl-3,5,8,10-tetraoxadodecane; 4,7,9-Trimethyl-3,5,8,10-tetraoxadodecane CAS No.: CoE No.:

67715-79-1 FL No.: n/a EINECS No.:

06.039 266-979-3

FEMA No.: JECFA No.:

Consumption: Annual: 53000.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 29.595 mg Empirical Formula/MW:

3534 n/a

NAS No.:

3534

Individual: 0.04491 mg/kg/day

IOFI: Artificial

C11H24O4/220.31 Specifications: (Burdock, 1997) Appearance Colorless liquid Assay 98.5%; 1.5% unidentified ethers Boiling point 47∞C at 0.4 mmHg

Refractive index Solubility Specific gravity

1.4112 at 20∞C Soluble in alcohol and oils 0.9153 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting

Usual Max. 27.30 54.80 109.00 330.00 99.60 1546.00 164.00 273.00 33.00 137.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages

Usual Max. 33.00 137.00 27.90 54.90 164.00 273.00 27.90 54.90 16.50 62.50 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 16.80 16.80 27.90 164.00

Max. 54.90 54.90 54.90 273.00

Food Category Nut products Seasonings, flavorings Soft candy Sweet sauce

Usual Max. 16.50 62.50 164.00 273.00 33.00 137.00 164.00 273.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIETHYL MALATE Synonyms: Diethylhydroxysuccinate; Butanedioic acid, hydroxy-, diethyl ester; Diethyl hydroxybutanedioate; Diethyl malate CAS No.: CoE No.:

7554-12-3 n/a

FL No.: EINECS No.:

09.439 231-444-5

FEMA No.: JECFA No.:

2374 620

NAS No.:

2374

Description: Diethyl malate has a fruity odor with a pleasant herbaceous undertone. It is an ester of dicarboxylic acid. Consumption: Annual: 650.00 lb Individual: 0.0005508 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.334 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O5/190.20 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Assay

99.0% (min)

Boiling point

254∞C

Refractive index 1.436-1.446 Soluble in water; miscible in Solubility alcohol and oil Specific gravity 1.120-1.128

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 21.50 12.50

Max. 5.00 38.67 32.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 21.00 4.50 17.67

Max. 47.67 8.08 34.33

Synthesis: The l-isomer can be prepared by esterification of the l-isomer of the acid with alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: It exhibits two optically active isomers in addition to the optically inactive form; the most common is the l-isomer; reported present in the cultures of certain fungi (Rhizopus). Reported found in raspberry, cognac, malt whiskey, cider, sherry, white, red, port, sparkling, rose, strawberry and bilberry wines.

DIETHYL MALONATE Synonyms: Carbethoxyacetic ester; Dicarbethoxymethane; Diethyl malonate; Diethyl propanedioate; Ethyl malonate; Malonic acid, diethyl ester (8CI); Malonic ester; Methanedicarboxylic acid, diethyl ester; Propanedioic acid, diethyl ester (9CI) CAS No.: CoE No.:

105-53-3 2106

FL No.: EINECS No.:

09.490 203-305-9

FEMA No.: JECFA No.:

2375 614

NAS No.:

2375

Description: Diethyl malonate has a faint, pleasant, aromatic odor. Consumption: Annual: 7200.00 lb Individual: 0.006101 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.936 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O4/160.17 Specifications: (JECFA, 1999) Acid value

1.0 (max)

Appearance

Colorless liquid

Refractive index 1.413-1.416 1 ml is soluble in 1.5 ml 60% alcohol; soluble in most fixed oils and propylene glycol; slightly soluble in Solubility alcohol and water; insoluble in glycine and mineral oil Specific gravity 1.053-1.056

Assay 98.0% (min) Boiling point 199-200∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 65.38 33.46 14.21

Max. 5.00 88.52 49.53 47.61

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 40.31 22.51 64.32

Max. 40.62 36.92 85.38

Synthesis: Reacting chloroacetic acid to cyanoacetic acid using sodium cyanide and subsequent saponification; malonic acid is finally esterified by azeotropic distillation with ethanol in benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pineapple, bilberry, cognac, malt whiskey, apple brandy, port, red, white, strawberry and bilberry wines and Cape gooseberry.

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3,5-DIETHYL-2-METHYLPYRAZINE Synonyms: 2,6-Diethyl-3-methylpyrazine; 2,6-Diethyl-5-methylpyrazine; 2-Methyl-3,5diethyl-yrazine; Pyrazine, 3,5-diethyl-2-methyl- (8CI, 9CI) CAS No.: CoE No.:

18138-05-1 FL No.: n/a EINECS No.:

14.095 n/a

FEMA No.: JECFA No.:

3916 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.28362 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H14N2/150.22 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 0.10 1.00 1.00 0.50 0.50

Max. 0.50 2.00 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 1.00 0.10

Max. 1.00 1.00 2.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in potato, chicken, beef, pork (0.1 to 0.5 ppm), cocoa (2.1 ppm), coffee, tea, peanut, coconut (1 ppm), corn, shrimp (0.002 ppm).

2,5 DIETHYL-3-METHYLPYRAZINE Synonyms: 2-Methyl-3,6-diethylpyrazine; Pyrazine, 2,5-diethyl-3-methyl- (8CI, 9CI) CAS No.: CoE No.:

32736-91-7 FL No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

14.096 n/a

FEMA No.: JECFA No.:

3915 n/a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.28362 mg Empirical Formula/MW:

IOFI: n/a

C9H14N2/150.22 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 0.10 1.00 1.00 0.50 0.50

Max. 0.50 2.00 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 1.00 0.10

Max. 1.00 1.00 2.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in potato, beef, pork, cocoa, coffee, tea, peanut butter, sesame seed, soybean and wild rice.

2,3-DIETHYL-5-METHYLPYRAZINE Synonyms: 2,3-Diethyl-5-methylpyrazine; Pyrazine, 2,3-diethyl-5-methyl- (8CI)(9CI) CAS No.: CoE No.:

18138-04-0 FL No.: n/a EINECS No.:

14.056 242-024-6

FEMA No.: JECFA No.:

3336 n/a

NAS No.:

3336

Description: 2,3-Diethyl-5-methylpyrazine has a nutty, meaty, roasted hazelnut aroma. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.200 mg IOFI: Nature Identical Empirical Formula/MW: C9H14N2/150.22 Specifications: (Burdock, 1997) 39(37), 41(14), 54(10), 55(51), 66(9), 67(8), 79(4), 80(3), 93(3), 94(7), 106(1), 107(2), 121(23), 122(9), 135(62), 136(7), 149(64), 150(100)

Assay

C: 71.96%; H: 9.39%; N: 18.65%

Mass spectra

IR spectra

S (3.4, 6.9, 8.5, 9.5); M (7.6, 7.9, 8.8, 9.9, 10.2, 10.3, 11.1), W (5.6, 6.4, 6.5, 8.1, 10.8, 11.6, 11.8, 11.9)

UV spectra 278.5

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 1.00 1.00 0.20 0.20 0.20

Max. 1.00 1.00 0.20 0.20 0.20

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.20 0.10 0.50 0.10

Max. 0.20 0.10 0.50 0.10

Synthesis: By condensation of 3,4-hexanedione with propylene diamine. Aroma threshold values: Detection: 0.09 to 1 ppb Taste threshold values: n/a Natural occurrence: Reported to be present in coffee, filberts, potato products, Parmesan cheese, chicken, beef, pork, cocoa, peanuts, popcorn, sesame seed and corn tortillas.

2,3-DIETHYLPYRAZINE Synonyms: 2,3-Diethylpyrazine; Pyrazine, 2,3-diethyl- (8CI)(9CI) CAS No.: CoE No.:

15707-24-1 FL No.: 534 EINECS No.:

14.005 239-800-1

FEMA No.: JECFA No.:

3136 n/a

NAS No.:

3136

Description: 2,3-Diethylpyrazine has a nutty, hazelnut aroma. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.681 mg IOFI: Nature Identical Empirical Formula/MW: C8H12O2/136.20 Specifications: (Burdock, 1997) Assay

C: 70.55%; H: 8.88%; N: 20.57%

Mass spectra

IR spectra

7.07, 3.36, 11.71, 6.82, 8.59, 9.67, 3.28

NMR spectra

39(16), 41(12), 54(12), 56(13), 65(4), 66(3), 80(22), 81(18), 93(3), 94(2), 107(17), 108(11), 119(7), 121(83), 135(46), 136(100) t = 1.84 (s, ring protons, 2H), 7.24 (q, CH2 4H), 8.75 (t, chain CH3 6H)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.07 1.52 0.53

Max. 1.00 6.33 3.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: By condensation of 3,4-hexanedione with ethylenediamine. Aroma threshold values: n/a

Usual 1.25 0.92 2.34

Max. 2.50 1.80 4.80

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Taste threshold values: n/a Natural occurrence: Reported found in baked potato, cocoa, roasted filberts, mushrooms, shoyu (fermented soya hydrolysate) and malt.

DIETHYL SEBACATE Synonyms: Diethyl 1,8-octanedicarboylate; Ethyl sebacate; Decanedioic acid, diethyl ester (9CI); Diethyl decanedioate; Diethyl 1,10-decanedioate; Diethyl sebacate; Ethyl sebacate; Sebacic acid, diethyl ester (8CI) CAS No.: CoE No.:

110-40-7 623

FL No.: EINECS No.:

09.475 203-764-5

FEMA No.: JECFA No.:

2376 624

NAS No.:

2376

Description: Dimethyl sebacate has a melon, wine, fruity, quince aroma. Consumption: Annual: 1483.33 lb Individual: 0.001257 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.154 mg IOFI: Artificial Empirical Formula/MW: C14H26O4/258.36 Specifications: (JECFA, 1999) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay Boiling point

98.0% (min) 302∞C

Specific gravity

1.435-1.438 Insoluble in water; miscible with alcohol, ether, other organic solvents and most fixed oils 0.960-0.965

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 0.10 15.72 30.70 1.40 9.71

Max. 0.10 19.39 139.20 2.59 13.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 8.16 10.74 62.14 715.80 1.81 2.97 11.16 14.65

Synthesis: By heating sebacic acid and ethanol in the presence of concentrated H2SO4 or other acid catalysts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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DIETHYL SUCCINATE Synonyms: Diethyl ethanedicarboxylate; Butanedioic acid, diethyl ester (9CI); Clorius; Diethyl butanedioate; Diethyl succinate; Diethyl succinic acid; Ethyl succinate; Succinic acid, diethyl ester (8CI) CAS No.: CoE No.:

123-25-1 438

FL No.: EINECS No.:

09.444 204-612-0

FEMA No.: JECFA No.:

Description: Diethyl succinate has a faint, pleasant odor. Consumption: Annual: 3416.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.984 mg Empirical Formula/MW:

2377 617

NAS No.:

2377

Individual: 0.002895 mg/kg/day

IOFI: Nature Identical

C8H14O4/174.20 Specifications: (JECFA, 1999) Acid value

2.0 (max)

Appearance

Colorless to mobile liquid

Assay 99% (min) Boiling point 216-217∞C

Refractive index 1.419-1.423 1 ml is soluble in 50 ml water; misSolubility cible in alcohol, ether and oils Specific gravity 1.031-1.041

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 66.80 29.98 10.00

Max. 20.00 84.88 39.96 20.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.59 20.34 69.66

Max. 7.13 38.78 93.74

Synthesis: By direct esterification of the acid in the presence of concentrated H2SO4 in benzene solution; from succinic anhydride and ethyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, cocoa, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.

DIETHYL SULFIDE Synonyms: Ethane, 1,1-thiobis-; Ethyl sulfide; 1,1-Thiobisethane; 3-Thiopentane; Diethylthioether; Ethyl monosulfide; Ethyl thioether; Ethyl thioethane; Thioethyl ether; Sulfodor CAS No.: CoE No.:

352-93-2 11450

FL No.: EINECS No.:

12.113 206-526-9

FEMA No.: JECFA No.:

Description: Diethyl sulfide has a garlic/ethereal odor.

3825 454

NAS No.:

n/a

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.499275 mg Empirical Formula/MW: C4H10S/90.20 Specifications: (JECFA, 1999)

Individual: n/a

IOFI: n/a

Appearance

Colorless to pale-yellow liquid

Refractive index 1.440-1.450

Assay

98.0% (min)

Solubility

Boiling point Melting point

92∞C 103.9∞C

Specific gravity

Insoluble in water; miscible in alcohol and oil 0.836-0.841

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 1.00 0.20 0.01 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.10 0.10 4.00 0.20 1000.00 0.20

Max. 1.00 0.10 44.00 2.00 1000.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cabbage, sauerkraut, mustard, egg, chicken, beef, pork, beer (0.0002 to 0.0017 ppm), grape brandy (cognac, armagnac, weinbrand).

DIETHYL TARTRATE Synonyms: Butanedioic acid, 2,3-dihydroxy-, diethyl ester; Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*)-, diethyl ester (9CI); Diethyl 1,2-dihydroxy-1,2-ethanedicarboxylate; Diethyl tartrate; Diethyl (+)-tartrate; (+)-Diethyl L-tartrate; Diethyl (R,R)(+)tartrate; Diethyl (2R,3R)-tartrate; Diethyl (2R,3R)-(+)-tartrate; L-(+)-(Diethyl tartrate); Ethyl tartarate; Ethyl tartrate; Ethyl (+)-tartrate; Tartaric acid, diethyl ester (8CI); Tartaric acid, diethyl ester, (R,R)CAS No.: CoE No.:

87-91-2 440

FL No.: EINECS No.:

09.446 201-783-3

FEMA No.: JECFA No.:

2378 622

NAS No.:

2378

Description: Diethyl tartarate has a mild, fruity, wine aroma. Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 50 ppm; Food: 200 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: ADI: No ADI allocated (1981) Trade association guidelines: FEMA PADI: 12.147 mg Empirical Formula/MW:

427

IOFI: Nature Identical

C8H14O6/206.19 Specifications: (JECFA, 1999) Appearance

Colorless, viscous liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point Melting point

153∞C 151.5-154∞C

Specific gravity

1.446-1.448 Slightly soluble to insoluble in water; miscible in oil and alcohol 1.004-1.204

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 1.00 500.00

Max. 200.00 100.00 500.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 50.00 50.00

Synthesis: By direct esterification of the acid in the presence of various catalysts, including Twitchell’s reagent and HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The d-isomer has not been reported found in nature; the l-isomer and the racemic form are of little importance. Reported found in sherry, white and red wine.

2,5-DIETHYLTETRAHYDROFURAN Synonyms: 2,5-Diethyltetrahydrofuran; Furan, 2,5-diethyltetrahydro- (9CI) CAS No.: CoE No.:

41239-48-9 FL No.: n/a EINECS No.:

13.095 255-274-6

FEMA No.: JECFA No.:

3743 n/a

NAS No.:

3743

Description: 2,5-Diethyl tetrahydrofuran has a sweet, herbaceous, caramellic odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.729 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point

116∞C (approx.)

Solubility

Slightly soluble in water; soluble in alcohol and propylene glycol

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 2.00 1.00

Max. 5.00 10.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 3.50 2.00

Max. 5.00 5.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mint, origanum and lemon balm (Melissa officinalis L.).

DIETHYL TRISULFIDE Synonyms: Trisulfide, diethyl; 1-Ethyltrisulfanylethane; 3,4,5-Trithiaheptane; Ethyltrithioethane CAS No.: CoE No.:

3600-24-6 11451

FL No.: EINECS No.:

12.114 222-754-1

FEMA No.: JECFA No.:

4029 n/a

NAS No.:

n/a

Description: No information was found on diethyl trisulfide, but one of its isomers, 2,4,6trithiaheptane has a mushroom-like, earthy, “green-tinge” odor and a similar, but sharper flavor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.040 mg (FEMA) IOFI: n/a Empirical Formula/MW: C4H10S3/154

H3C

S

S

S

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.05 0.15 0.40 0.05 0.07 0.05 0.05 0.05

Max. 0.10 0.30 0.80 0.10 0.15 0.10 0.10 0.10

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.10 0.05 0.05 0.05 0.50 0.07 0.05

Max. 0.20 0.10 0.10 0.10 0.10 0.15 0.10

Synthesis: n/a Aroma threshold values: Recognition at 0.0054 mg/m3 (air). Taste threshold values: n/a Natural occurrence: Reportedly present in beef (boiled, cooked) and durian (Durio zibethinus).

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(+/–)-cis- and trans-3,5-DIETHYL-1,2,4-TRITHIOLANE Synonyms: 1,2,4-Trithiolane, 3,5-diethyl-, (+/–) CAS No.: CoE No.:

54644-28-9 FL No.: n/a EINECS No.:

15.049 n/a

FEMA No.: JECFA No.:

4030 n/a

NAS No.:

n/a

Description: (+/-)-cis- and trans-3,5-Diethyl-1,2,4-trithiolane has a characteristic sulfur odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.066 mg (FEMA) IOFI: n/a Empirical Formula/MW: S

C6H12S3/180.36

H3C

S S

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Gravies Hard candy Imitation dairy

Usual 0.04 0.40 0.03 0.04 0.04 0.04 0.04 0.04

Max. 0.20 1.00 0.30 0.20 0.20 0.20 0.20 0.20

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.04 0.016 0.008 0.04 0.04 0.08 0.01

Max. 0.20 0.08 0.08 0.20 0.20 0.50 0.10

Synthesis: Reportedly produced in a patented process from filamentous fungi by heating them in water at a temperature sufficient to reduce their nucleic acid content. The resulting aqueous solution is concentrated to separate the solids. Aroma threshold values: For the cis isomer the aroma threshold in water is 0.000032 ppm and for the trans isomer, 0.000015 ppm (water). Taste threshold values: n/a Natural occurrence: Reportedly present in garlic (Allium sativum L.).

DIFURFURYL ETHER Synonyms: Difurfuryl ether; Furan, 2,2'-(oxybis(methylene))bis- (9CI); Furan, 2,2'(oxydi-ethylene)di- (8CI); Furfuryl ether; 2,2'-(Oxybis(methylene))bisfuran CAS No.: CoE No.:

4437-22-3 n/a

FL No.: EINECS No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

13.061 n/a

FEMA No.: JECFA No.:

3337 n/a

NAS No.:

3337

Individual: 0.00000141 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.180 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H10O3/178.19 Specifications: (Burdock, 1997) Boiling point Refractive index

101∞C at 2 mmHg; 88-89∞C at 1 mmHg 1.5088 at 20∞C

Solubility

Insoluble in water

Specific gravity

1.405 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Instant coffee, tea Soups

Usual 0.02 1.00

Max. 0.10 1.00

Synthesis: By reacting furfuryl alcohol and furfuryl chloride or furfuryl iodide in boiling ether in the presence of KOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee aroma, licorice, pork liver, grilled beef and wheaten bread.

DIHYDROCARVEOL Synonyms: 6-Methyl-3-isopropenylcyclohexanol; Tuberyl alcohol; Cyclohexanol, 2methyl-5-(1-methylethenyl)- (9CI); Dihydrocarveol; 1,6-Dihydrocarveol; p-Menth-8-en2-ol; 8-p-Menthen-2-ol; 2-Methyl-5-(1-methylethenyl)cyclohexanol CAS No.: CoE No.:

619-01-2 2025

FL No.: EINECS No.:

02.061 210-575-1

FEMA No.: JECFA No.:

2379 n/a

NAS No.:

2379

Description: Dihydrocarveol has a floral, woody odor and a sweet, somewhat spicy (peppery) flavor. Consumption: Annual: 1166.67 lb Individual: 0.0009887 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 65 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 36.585 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.24 Specifications: (Burdock, 1997) Appearance

Almost colorless, straw-colored liquid (somewhat viscous)

Refractive index

d, 1.47818 at 20∞C; l, 1.4748 at 23∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Assay

Boiling point Optical rotation

Commercial products usually are a mixture of several stereoisomers; dextro form is a more desirable product d, 225.5-223∞C at 749 mmHg; l, 107∞C at 14 mmHg d, + 33.86∞; l, –33.25∞ at 23∞C

Solubility

Soluble in alcohol

Specific gravity

d, 0.9204 at 20∞C; 1, 0.9202 at 23∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.45 162.00 5.47 177.40

Max. 8.76 185.40 5.47 194.40

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 78.00 90.00 20.00 20.00 55.55 65.07 132.30 162.80

Synthesis: By reducing carvone and separating the resulting isomers. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found (free or esterified) in the essential oils of Mentha longifolia, Mentha verticillata, Artemisia juncea, caraway (Mentha virdis var. sativa) cultivated in Calabria, spearmint oil and spearmint scotch oil. Also reported found in black tea, dill herb, celery leaf and stalk, caraway seed and rosemary.

DIHYDROCARVYL ACETATE Synonyms: Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate; Cyclohexanol, 2methyl-5-(1-methylethenyl)-, acetate, (1-alpha,2-beta,5-alpha)- (9CI); Dihydrocarveol acetate; Dihydrocarveyl acetate; Dihydrocarvyl acetate; p-Menth-8-en-2-ol, acetate; pMenth-8-en-2-yl acetate; 2-Methyl-5-(1-methylethenyl)cyclohexyl acetate; (1alpha, 2beta, 5alpha)-2-Methyl-5-(1-methylvinyl)cyclohexyl acetate CAS No.: CoE No.:

20777-49-5 FL No.: 2064 EINECS No.:

09.216 244-029-9

FEMA No.: JECFA No.:

2380 n/a

NAS No.:

2380

Description: Dihydrocarvyl acetate has a sweet, floral, rose-like odor and slightly minty flavor. It is used as an imitation spearmint. Consumption: Annual: 1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.991 mg IOFI: Nature Identical Empirical Formula/MW: C12H20O2/196.29

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Specifications: (Burdock, 1997) Appearance Colorless liquid Solubility Slightly soluble in water; soluble in alcohol

Specific gravity

0.96

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 10.09 10.06

Max. 5.00 18.52 18.28

Food Category Nonalcoholic beverages Soft candy

Usual 2.24 8.77

Max. 5.17 16.55

Synthesis: Acetylation of dihydrocarveol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Floral, vegetative and minty with cooking, rose and bean nuances. Natural occurrence: Reported found in mint, celery and oils of Mentha spp.

DIHYDROCOUMARIN Synonyms: Benzodihydropyrone; Benzopyranone, dihydro; 2H-1-Benzopyran-2-one, 3,4dihydro- (9CI); 2-Chromanone; Chroman, 2-oxo-; Coumarin, 3,4-dihydro-; 3,4-Dihydro2H-1-benzopyran-2-one; Dihydrocoumarin; 3,4-Dihydrocoumarin; Hydrocinnamic acid, o-hydroxy-, delta-lactone; Hydrocoumarin (8CI); Melilotic lactone; Melilotin; Melilotine; Melilotol CAS No.: CoE No.:

119-84-6 535

FL No.: EINECS No.:

13.009 204-354-9

FEMA No.: JECFA No.:

2381 n/a

NAS No.:

2381

Description: Dihydrocoumarin has an odor similar to coumarin at room temperature or reminiscent of nitrobenzene at higher temperature. It has a burning taste. Consumption: Annual: 13783.33 lb Individual: 0.01168 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: No ADI allocated (1989) Trade association guidelines: FEMA PADI: 27.438 mg IOFI: n/a Empirical Formula/MW: C9H8O2/148.16 Specifications: (Burdock, 1997) Acid value Appearance Assay

0.9 Low-melting solid 98% min

Flash point Melting point Refractive index

Boiling point

272∞C

Solubility

Congealing point

23-23.6∞C

Specific gravity

130∞C 25∞C 1.5560-1.5575 at 20∞C Slightly soluble in water; soluble in alcohol, ether and especially in chloroform; 1:2.53.5 in 70% alcohol 1.955-1.980 at 15∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.36 140.80 4.49 10.00 95.46

Max. 1.44 164.60 77.64 15.00 103.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 116.10 132.40 7.60 10.36 24.60 28.01 111.20 130.70

Synthesis: By reduction of coumarin under pressure in the presence of nickel at 160 to 200∞C or in the presence of Pd-BaSO4 in alcoholic solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Melilotus officinalis, from which it may be extracted by water distillation.

6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE Synonyms: 5H-Cyclopentapyrazine, 6,7-dihydro-2,3-dimethyl; 2,3-Dimethyl-6,7-H-cyclopenta-yrazine; 2,3-Dimethyl-6,7-dihydro-5H-cyclopenta[b]pyrazine CAS No.: CoE No.:

38917-63-4 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3917 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.20113 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H12N2/148.21 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.00 1.00 0.30

Max. 2.00 2.00 1.00

Food Category Meat products Nonalcoholic beverages Poultry

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, cocoa, coffee and hazelnut.

Usual 0.50 0.10 0.50

Max. 1.00 1.00 1.00

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(+/–)-DIHYDROFARNESOL Synonyms: 3,7,11-Trimethyl-6,10-dodecadien-1-ol, (+/–); 2,3-Dihydrofarnesol, (+/–) CAS No.: CoE No.:

1335-48-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4031 n/a

NAS No.:

n/a

Description: (+/–) Dihydrofarnesol has a somewhat metallic and balsamic side note. This compound is also reported to have a characteristic lily-of-the-valley odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 7.557 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3

C15H28O/224

CH3

CH3

OH

H3C

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Chewing gum Confectionary, frostings Fruit ices Gelatins, puddings Hard candy

Usual Max. 60.00 600.00 300.00 1000.00 60.00 600.00 30.00 100.00 60.00 200.00 60.00 600.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauces

Usual Max. 60.00 200.00 30.00 100.00 3000.00 10000.00 60.00 600.00 60.00 600.00

Synthesis: Prepared in a patented process by selectively hydrogenating farnesol in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in tequila, marine brouno and red algae.

b-IONOL DIHYDRO-b bSynonyms: 1-Cyclohexene-1-propanol, a-2,6,6-tetramethyl- (8CI)(9CI); Dihydro-b ionol; a,2,6,6-Tetramethylcyclohexene-1-propan-1-ol CAS No.: CoE No.:

3293-47-8 n/a

FL No.: EINECS No.:

02.107 221-957-2

FEMA No.: JECFA No.:

3627 395

NAS No.:

3627

Description: Dihydro-b-ionol has a woody-flowery and camphoraceous odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at present use levels (1999)

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Trade association guidelines: FEMA PADI: 0.419 mg Empirical Formula/MW:

435

IOFI: n/a

C13H24O/196.33 Specifications: (JECFA, 1998) Appearance Assay Boiling point

White solid 97.0% (min) 234∞C

Melting point 38-40∞C Solubility Soluble in common organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 1.80 6.00 1.20 1.00 0.90 1.20

Max. 9.00 12.00 6.00 5.00 4.50 6.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 3.00 1.00 1.20 1.00 0.60 1.50

Max. 9.00 5.00 6.00 5.00 3.00 7.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, quince and loganberry.

a-IONONE DIHYDRO-a Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; Dihydro-alpha-ionone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2-butanone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl) butan-2-one; 4-(2,2,6-Trimethyl-5-cyclohexen-1-yl)-2-butanone CAS No.: CoE No.:

31499-72-6 FL No.: n/a EINECS No.:

07.132 250-657-4

FEMA No.: JECFA No.:

Consumption: Annual: 0.50 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.131 mg Empirical Formula/MW:

3628 n/a

NAS No.:

3628

Individual: 0.00000042 mg/kg/day

IOFI: n/a

C13H22O/194.32 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless, oily liquid 99%; 0.35% a-Ionone 234∞C

Refractive index 1.4778 at 20∞C Solubility Insoluble in water; soluble in fat Specific gravity 0.9240 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 0.50 0.50 1.00 0.30 0.30 0.30

Max. 0.50 1.50 1.00 2.00 1.00 1.00 0.50

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavorings Soft candy Sweet sauce

Usual 0.60 0.10 0.10 0.20 0.01 0.40 0.10

Max. 1.00 0.30 0.50 0.50 0.05 1.00 0.30

Synthesis: By partial hydrogenation of a-ionone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Berry, floral, woody, seedy with a fruity undertone. Natural occurrence: Reported found in blackberry, raspberry, tea, peach and green tea.

b-IONONE DIHYDRO-b Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; Dihydro-beta-ionone; 4(2,6,6-Trimethyl-1-cyclohexenyl)-2-butanone; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl) -2-butanone; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)butan-2-one CAS No.: CoE No.:

17283-81-7 FL No.: n/a EINECS No.:

07.131 241-318-1

FEMA No.: JECFA No.:

3626 n/a

NAS No.:

3626

Description: Dihydro-b-ionone has a woody, methylionone odor. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.036 mg IOFI: n/a Empirical Formula/MW: C13H22O/194.32 Specifications: (Burdock, 1997) Appearance Assay Flash point

Colorless liquid 99% 90∞C at 0.2 mmHg

Refractive index Solubility

1.4812 at 20∞C Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 1.00 0.10 0.10 0.07 0.10

Max. 1.50 10.00 1.00 1.00 0.70 1.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 2.50 1.00 1.00 1.00 0.50 1.20

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437

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Arctic bramble, currant, passion fruit, raspberry, apricot, blackberry, Japanese plum, starfruit, black chokeberry and tea.

3,6-DIHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)-2HPYRAN Synonyms: 3,6-Dihydro-4-methyl-2-(2-methylpropen-1-yl)-2H-pyran; 2H-Pyran,3,6-Di hydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran; 3,6-Dihydro-4-methyl-2-(2-methyl1-propenyl)- (9CI); Nerol oxide CAS No.: CoE No.:

1786-08-9 n/a

FL No.: EINECS No.:

13.088 217-241-4

FEMA No.: JECFA No.:

3661 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.036 mg Empirical Formula/MW:

NAS No.:

3661

Individual: n/a

IOFI: n/a

C10H16O/152.24 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Assay

97%

Boiling point

68-72∞C at 7 mmHg

Refractive index 1.472-1.478 at 20∞C Insoluble in water; slightly Solubility soluble in fat Specific gravity 0900-0.908

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit ices Fruit juice Gelatins, puddings Hard candy

Usual 0.10 0.05 0.05 0.05 0.05 0.10

Max. 0.20 0.10 0.10 0.10 0.10 0.20

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.05 0.05 0.10

Max. 0.10 0.10 0.10 0.10 0.20

Synthesis: By photooxidation of nerol, followed by reduction and finally acid-catalyzed cyclization. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apricot, elderberries, grapes, Muscat grapes, Melissa oil, verbena oil, grapefruit juice, passion fruit, cognac and white wine.

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5,7-DIHYDRO-2-METHYLTHIENO(3,4D)PYRIMIDINE Synonyms: Thieno(3,4d)pyrimidine, 5,7-dihydro-2-methyl; 5,7-Dihydro-2-methylthieno (3,4-d)pyrimidine; Thieno(3,4-d)pyrimidine, 5,7-dihydro-2-methyl- (9CI) CAS No.: CoE No.:

36267-71-7 FL No.: 720 EINECS No.:

14.014 252-940-8

FEMA No.: JECFA No.:

Consumption: Annual: 6.67 lb Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.402 mg Empirical Formula/MW:

3338 n/a

NAS No.:

3338

Individual: 0.00000564 mg/kg/day

IOFI: Artificial

C6H12N2S/152 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiment, relish Frozen dairy

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Food Category Gelatins, puddings Gravies Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: By reaction of acetamidine HCl with 3-carbomethyoxytetrahydro-4-furanones. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)-DIHYDROMINTLACTONE Synonyms: 2(3H)-Benzofuranone, hexahydro-3,6-dimethyl; 3,6-Dimethylcyclohexylacetolactone; 2-(2-Hydroxy-4-methylcyclohexyl)propionic acid gamma-lactone CAS No.: CoE No.:

92015-65-1 FL No.: n/a EINECS No.:

10.050 n/a

FEMA No.: JECFA No.:

4032 1161

Description: (+/–)-Dihydromintlactone has an herbaceous aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2003)

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: PADI: 0.308 mg (FEMA) Empirical Formula/MW: C10H16O2/168.23

IOFI: n/a O

H3C

439

O CH3

Specifications: (JECFA, 2003) Acid value Appearance Assay

1 Colorless liquid; herbaceous aroma

Identification test IR, NMR spectra Refractive index

99.4

Solubility

Boiling point 274-276∞C (13.3 mm Hg)

Specific gravity

1.464-1.470 Soluble in water (2.70g/l at 20∞C); soluble in white petrolatum (>1000 g/l at 20∞C). 1.016-1.022 at 20∞C

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionaries, frostings Frozen dairy

Usual 0.30 1.00 0.30 3.00 0.30 1.00

Max. 1.00 3.00 1.00 10.00 1.00 3.00

Food Category Fruit ices Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 0.50 1.00 0.30 1.00 0.30

Max. 1.00 2.00 3.00 1.00 3.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

DIHYDROSAFROLE (Prohibited) Synonyms: 1,2-Methylenedioxy-4-propylbenzene; 1,3-Benzodioxole, 5-propyl-; 4-Propyl1,2-methylenedioxybenzene; 5-Propyl-1,3-benzodioxole; Benzene, 1,2-methylenedioxy-4propylCAS No.: CoE No.:

94-58-6 n/a

FL No.: EINECS No.:

n/a 202-344-9

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Dihydrosafrole has an odor reminiscent of sassafras. Prohibited for use in food. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 (prohibited from use in food) FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997) Appearance

Colorless to yellowish liquid

Refractive index

Boiling point

112∞C at 15 mmHg

Solubility

Flash point

TCC 202∞F

Specific gravity

1.5170-1.5200 at 20∞C; 1.5228 at 15.6∞C 1:9 in 80% alcohol; 1:2 in 90% alcohol 1.063-1.070 at 25∞C; 1.0759 at 15.6∞C

Synthesis: From safrole or isosafrole by hydrogenation over nickel at 200∞C; by hydrogenation of either safrole in alcoholic solution in the presence of palladium or activated carbon or of 3,4-methylenedioxy cinnamic aldehyde. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIHYDRONOOTKATONE Synonyms: 2(1H)-Naphthalenone, octahydro-4,4a-dimethyl-6-(1-methylethenyl)-, [4R(4, a, 4aa, 6b, 8ab)] CAS No.: CoE No.:

20489-53-6 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3776 n/a

NAS No.:

3776

Description: Dihydronootkatone has a citrus-like, green odor. Consumption: Annual: 70.00 (FEMA) Individual: 0.00004167 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.385 mg IOFI: n/a Empirical Formula/MW: C15H24O/220.36 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

88.9%

Solubility

Boiling point

100-104∞C at 0.09 mbar

Specific gravity

1.5020-1.5080 Slightly soluble in water; soluble in fat, ether and ethanol 0.9750-0.9880

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441

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.50 1.50 5.00 0.05 0.70 0.60 0.50 1.00

Max. 1.50 4.00 10.00 1.50 2.00 1.80 1.50 3.00

Food Category Granulated sugar Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavorings Soft candy

Usual 0.50 1.00 0.20 0.80 0.50 0.20 1.00 1.00

Max. 1.50 3.00 0.50 2.50 1.50 0.30 3.00 3.00

Synthesis: n/a Aroma threshold values: Detection: 120 to 800 ppb; d-form, 600 to 1000 ppb; l-form, 400 to 800 ppm. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,5-DIHYDRO-3-(2H)THIOPHENONE Synonyms: Dihydrothiophen-3(2H)-one; Dihydro-3(2H)-thiophenone; 4,5-Dihydro-3(2H) thio-phenone; 3-Oxotetrahydrothiophene; 3-Oxo-2,3,4,5-tetrahydrothiophene; Tetrahydrothiophen-3-one; 3-Thiacyclopentanone; 3-Thiophanone; 3(2H)-Thiophenone CAS No.: CoE No.:

1003-04-9 2337

FL No.: EINECS No.:

15.012 213-698-9

FEMA No.: JECFA No.:

3266 498

NAS No.:

3266

Description: 4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic ketone. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.343 mg IOFI: Nature Identical Empirical Formula/MW: C4H6OS/102.15 Specifications: (JECFA, 2000) Appearance

Colorless to yellow liquid

Assay

97% (min)

Boiling point

174-175∞C (15 mmHg); 86-87∞C (25 mmHg)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual Max. 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gravies

Usual 1.00

Max. 1.00

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: From 4-methoxycarboxyl-3-oxothiophane treated with 10% sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef, coffee, roasted filberts and roasted peanuts.

DIHYDROXYACETONE Synonyms: 1,3-Dihydroxy-2-propanone; Chromelin (monomer); 2-Propanone, 1,3-dihydroxy (monomer); 1,3-Dihydroxyacetone; alpha, alpha-Dihydroxyacetone (monomer); (Bis)hydroxymethylketone (monomer); 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy (2R,5S) (dimeric form); 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy-, trans (dimeric form) CAS No.: CoE No.:

96-26-4 n/a

FL No.: EINECS No.:

n/a 202-494-5

FEMA No.: JECFA No.:

4033 n/a

NAS No.:

n/a

Description: Dihydroxyacetone has a characteristic odor with a sweet, cooling taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 73.1150; 73-2150 (color additive) FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 25.6 mg (FEMA) IOFI:n/a Empirical Formula/MW: C3H6O6/90.08

O HO

OH

Specifications: (FCC, 1996 and proposed 2000) Appearance

Crystalline powder; fairly hygroscopic

Melting point

78-80 ∞C

Arsenic (as As)

Not more than 3 ppm

Solubility

Soluble in water, ethyl alcohol, diethyl ether and acetone

Assay

Not less than 98%

Iron Not more than 25 ppm Lead (as Pb) Not more than 20 ppm

Residue on ignition Volatile matter

Not more than 0.4% Not more than 0.5%

Reported uses (ppm): (FEMA, 2003) Food Category Baked goods Breakfast cereals Condiments/relishes Frozen dairy Gelatins/puddings Gravies

Usual Max. 50.00 200.00 120.00 600.00 300.00 1200.00 80.00 320.00 40.00 240.00 80.00 240.00

Food Category Hard candy Meat products Milk products Processed vegetables Seasonings, flavors

Usual Max. 300.00 1200.00 20.00 200.00 40.00 200.00 80.00 240.00 400.00 2400.00

Synthesis: Usually produced commercially from Bacillus macerans or Bacillus circulans fermentation of starch or starch hydrolysate. Aroma threshold values: n/a

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Taste threshold values: Reported to have a taste threshold value lower than that of sucrose with a detection level of 3.9 to 27 ppm and a recognition level of 11 to 52 ppm. Natural occurrence: A derivative of naturally occurring starch.

2,4-DIHYDROXYBENZOIC ACID Synonyms: Benzoic acid, 2,4-dihydroxy-; 4-Carboxyresorcinol; 2,4-DHBA; p-Hydroysalicyclic acid; b-Resorcinolic acid; 4-Hydroxysalicylic acid CAS No.: CoE No.:

89-86-1 n/a

FL No.: EINECS No.:

08.076 201-946-9

FEMA No.: JECFA No.:

3798 n/a

NAS No.:

n/a

Description: Dihydroxybenzoic acid is a colorless solid and is used as a flavor modifier. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 194.1391 mg IOFI: n/a Empirical Formula/MW: C7H6O4/154.12 Specifications: Assay

≥98.0% ( ≥2% resorcinol)

Melting point

213oC

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Breakfast cereals Cheese Chewing gum Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Instant coffee, tea

Usual Max. 500.00 500.00 500.00 500.00 500.00 500.00 3,333.00 3,333.00 500.00 500.00 500.00 500.00 500.00 500.00 500.00 500.00 450.00 450.00 500.00 500.00 500.00 500.00 500.00 500.00 500.00 500.00 125.00 125.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 500.00 500.00 100.00 100.00 100.00 100.00 500.00 500.00 500.00 500.00 500.00 500.00 100.00 100.00 500.00 500.00 25,000.00 25,000.00 500.00 500.00 500.00 500.00 250.00 250.00 12,500.00 125,000.00 500.00 500.00

Synthesis: Prepared from resorcinol and potassium bicarbonate in glycerol or water by heating and passing carbon dioxide through the mixture. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in avocados, beer, red wine, roast coffee, sherry, smoked sausage and white wine.

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2,5-DIHYDROXY-1,4-DITHIANE Synonyms: 1,4-Dithiane-2,5-diol; Mercaptoacetaldehyde dimmer; p-Dithiane-2,5-diol CAS No.: CoE No.:

40018-26-6 FL No.: n/a EINECS No.:

n/a 254-751-6

FEMA No.: JECFA No.:

3826 550

NAS No.:

n/a

Description: 2,5-Dihydroxy-1,4-dithiane has a sulfurous, meaty, toasted bread-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.011146 mg IOFI: n/a Empirical Formula/MW: C4H8O2S2/152.24 Specifications: (JECFA, 1999) Appearance

White to off-white powder

Melting point

Assay

97% (min)

Solubility

130oC Soluble in alcohol; slightly soluble in water

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Meat products

Usual 0.02 0.02

Max. 7.50 2.00

Food Category Seasonings, flavors Soups

Usual Max. 620.00 620.00 0.02 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIHYDROXYACETOPHENONE Synonyms: 1-Dihydroxyphenyl ethanone; 1-(X,Y-Dihydroxyphenyl) ethanone; Dihydroxyphenyl methyl ketone; Dioxyacetophenone; 1-Phenylethanone, dihydroxy derivative CAS No.: 28631-86-9 CoE No.: n/a

FL No.: EINECS No.:

07.135 n/a

FEMA No.: JECFA No.:

3662 729

NAS No.:

3662

Description: Dihydroxyacetophenone has a vegetable green and nutty odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000)

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Trade association guidelines: FEMA PADI: 0.008 mg Empirical Formula/MW:

445

IOFI: Nature Identical

C8H8O3/152.14

Specifications: (JECFA, 2000) Appearance

Yellow needles or crystals

Boiling point Decomposes

Melting point 90oC (minimum)

Solubility

3,4-Isomer – insoluble to slightly soluble in water; 2,5-Isomer – slightly soluble in water; 3,5-Isomer – soluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual n/a

Max. 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values (ppb): Taste characteristics at 40 ppm: Green, vegetative, fatty and nutty with mushroom and peanut nuances. Natural occurrence: Not reported found in nature.

DIISOPROPYL DISULFIDE Synonyms: Disulfide, bis (1-methylethyl); Isopropyl disulfide; 2,5-Dimethyl-3,4-dithiohexane; bis(1-methylethyl)disulfide; 2-(Isopropyldisulfanyl)propane CAS No.: CoE No.:

4253-89-8 11455

FL No.: EINECS No.:

12.109 224-225-0

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at present use levels (1995) Trade association guidelines: FEMA PADI: 0.063497 mg Empirical Formula/MW:

3827 567

IOFI: Nature Identical

Specifications: (JECFA, 1998) 175-176∞C 0.943

Flash point

n/a

Individual: n/a

C6H14S2/150.31 Boiling point Density

NAS No.:

18∞C

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Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 6.00

Max. 4.00 2.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit, French fried potato, cooked beef, grape brandy (Weinbrand) and durian (Durio zibethinus).

DIISOPROPYL TRISULFIDE Synonyms: Bis(1-methylethyl)trisulfide; 2,6-Dimethyl-3,4,5-trithiaheptane; 2-(Isopropyltrithio)propane; Isopropyl trisulfide CAS No.: CoE No.:

5943-34-0 n/a

FL No.: EINECS No.:

n/a 227-703-7

FEMA No.: JECFA No.:

3968 1300

NAS No.:

n/a

Description: Diisopropyl trisulfide has a sulfurous garlic-like aroma. Consumption: Annual: n/a Individual:n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.07 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3

C6H14S3/182

H3C

S

S

CH3 S

CH3

Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Clear, colorless to slightly yellowish liquid; sulfurous garliclike aroma 95

Identification test NMR, MS spectra Refractive index Solubility

Boiling point 107-108∞C (10 mm Hg)

Specific gravity

1.441-1.445 Insoluble in water; 1% soluble in heptane; soluble in triacetin 1.134-1.140

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 1.00 5.00 5.00

Max. 8.00 15.00 15.00

Food Category Hard candy Instant coffee/tea Jams/jellies

Usual 1.40 0.50 1.40

Max. 6.00 3.00 6.00

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Reported uses (ppm): (FEMA, 2001) (Continued) Food Category Confectioneries, frostings Egg products Fats/oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 1.00 1.00 1.00 1.40 0.80 0.80 1.00

Max. 5.00 5.00 5.00 6.00 4.00 4.00 6.00

Food Category Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soft candy Soups

Usual 1.20 0.80 0.50 1.40 1.40 1.40 2.00

Max. 5.00 4.00 4.00 6.00 6.00 6.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in onion and durian (Durio zibethinus)

DILL Botanical name: Anethum graveolens L. Botanical family: Umbelliferae Foreign names: Aneth (Fr.), Gemeiner Dill (Ger.), Aneto (Sp.), Aneto (It.) CAS No.: CoE No.:

977050-60-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2382 n/a

NAS No.:

2382

Description: This aromatic, slender, annual herb grows approximately 30 to 120 cm (1 to 4 ft) tall. Native to the Orient, dill grows wild almost everywhere in southern Europe, Asia and Africa. The plant is cultivated in Europe, Pakistan, the U.S., India and Japan. It has erect, cylindrical stems; alternate, finely dissected leaves; yellow, umbellate flowers; and elliptical fruits (diachenes). It flowers in June to July and yields fruit in September. The herb and fruit (seeds) are the parts used. Dill has a strong, fresh, somewhat spicy odor and a warm, slightly burning taste. Consumption: Annual: 203333.33 lb Individual: 0.1723 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1282 FDA (other): HOC (2000) JECFA: n/a Trade association guidelines: FEMA PADI: 520.209 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils

Usual Max. 3264.00 3302.00 744.00 5952.00 491.80 1081.00 274.50 274.50

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Gravies Meat products Processed vegetables

Usual Max. 800.00 4000.00 293.60 647.00 313.00 313.00

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Dill Oil Other names: American dillweed oil; Anethi oil; Dill fruit oil; Dill herb oil; Dill oil; Dill oil Indian; Dill seed oil; Dill seed oil European; Dill seed oil, Indian; Dill weed oil; Oil of dill; Oils, dill; Plant extract, dill oil CAS No.: CoE No.:

8006-75-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2383 n/a

NAS No.:

2383

Description: In North America there are two forms of dill encountered: Dill weed oil (A. graveolens) and Dill seed oil (A. sowa Robx.) (usually of Indian origin). Dill seed oil is also separately described under Dill Indian (see below). (1) Dill weed oil: In the U.S., the essential oil is obtained by steam distillation of the fresh herb (stalks, leaves and seeds). American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste. (2) Dill seed oil: Dill seed oil is obtained by steam distillation of the fruits (seeds). The oil has a caraway-like odor and flavor because of the higher carvone content as compared to dill weed oil. Consumption: Annual: 210000.00 lb Individual: 0.1779 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (2000) JECFA: n/a Trade association guidelines: FEMA PADI: 23.986 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +84∞ and +95∞

Refractive index

Between 1.480 and 1.485 at 20∞C

Assay

Usually not less than 28.0% and not more then 45.0%, by volume, of ketones as carvone

Solubility in alcohol

Passes test

Specific gravity

Between 0.884 and 0.900

Heavy metals Passes test (as Pb)

Physical–chemical characteristics: Dill weed oil: American dill weed oil is a pale-yellow to yellow liquid. Dill seed oil: The oil is a slightly yellow liquid. Essential oil composition: Dill seed oil: Limonene (5.9%), a-pinene (1.3%) g-terpinene (0.1%), decanal (0.2%), terpinen-4-ol (0.1%), b-elemene (0.1%), cis-dihydrocarvone and caryophyllene (0.8%), trans-hydrocarone (16.6%), carvone (20.9%), dillapiole (52.5%).51 Dill weed oil: The major constituents are carvone (35%), limonene (25%), a-phellandrene (29%), 3,7-dimethyl-4,5,6,7-tetrahydrocoumaran (2.9%). In addition, myristicin, dillapiole and unidentified waxes have been reported. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils

51 Miyazawa

Usual 105.70 46.32 400.00 0.13 251.50 56.46

Max. 122.80 55.59 400.00 0.24 685.00 56.46

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Snack foods

and Kameoka. (1974). J. Jpn. Oil Chem. Soc. (Yukagaku) 23, 746.

Usual Max. 47.16 61.90 168.00 168.00 0.86 3.32 44.15 62.20 4.69 7.53 500.00 750.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 10.77

Max. 12.85

Food Category Soft candy

Usual Max. 17.66 20.75 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Green, fresh, minty, herbal, dill and spicy.

DILL INDIAN (Seed) Botanical name: Anethum sowa Roxb.; Peucedanum graveolens Beth. & Hook. Botanical family: Umbelliferae Foreign names: Aneth (Fr.), Dill (Ger.), Eneldo (Sp.), Aneto (It.) CAS No.: CoE No.:

977082-99-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2384 n/a

NAS No.:

2384

Description: This annual, blue-green, glabrous, aromatic herb has erect, cylindrical stems, branched taproots, alternate petiolate leaves, and yellow flowers in terminal, umbellate clusters. The plant is native to Asia (India, Japan). This variety of Anethum should not be confused with A. graveolens, or dill weed. The seeds (fruits) are the part used. Dill Indian has a caraway-like odor and flavor. Derivatives: Essential oils, oleoresins and natural extractives. Consumption: Annual: 261666.67 lb Individual: 0.2217 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 184.1282 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 602.819 mg IOFI: n/a Physical–chemical characteristics: The essential oil, obtained by steam distillation of the crushed seed in approximately 1.2 to 3.5% yields, is a light-yellow to light-brown liquid. Essential oil composition: The main constituents include carvone (30%), limonene (34.4%), dihydrocarvone (0.1%), dillapiole (18.9%) and traces of eugenol, anisic aldehyde, anethole and thymol. In an essential oil distilled from the herb, alpha-phellandrene, eugenol, isoeugenol and thymol have been identified. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual Max. 3206.00 7637.00 410.00 410.00

Food Category Meat products

Usual Max. 1987.00 2987.00

Aroma threshold values: n/a Taste threshold values: n/a

Dill Seed Oil, Indian Type Other names: Dill seed oil, Indian; Dill oil, Indian type Description: The volatile oil is obtained by steam distillation from the crushed mature fruit of Anthemum sowa (Indian type). It has a harsh caraway-like odor and flavor. This oil differs in its physical properties, odor and flavor from the European and American dill seed oil. Consumption: Annual: <1.00 lb Individual: 0.0001464 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 582.20 (Essential oils, oleoresins (solvent free) and natural extract) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +40∞ and +58∞

Not less than 20.0% and not more then 30.0%, by volume, of ketones as carvone Heavy metals (as Pb) Passes test Assay

Refractive index

Between 1.486 and 1.495 at 20∞C

Solubility in alcohol

Passes test

Specific gravity Between 0.925 and 0.980

Physical–chemical characteristics: It is a yellow to light-brown liquid, soluble in most fixed oils and mineral oil, occasionally with slight opalescence. It is sparingly soluble in propylene glycol and practically insoluble in glycerin. Aroma threshold values: n/a Taste threshold values: n/a

m-DIMETHOXYBENZENE Synonyms: 1,3-Dimethoxybenzene; Dimethylresorcinol; Resorcinol dimethyl ether; Benzene, m dimethoxy-(8CI); Benzene, 1,3-dimethoxy- (9CI); m-Dimethoxybenzene; 1,3Dimethoxy-benzene; 3-Methoxyanisole CAS No.: CoE No.:

151-10-0 189

FL No.: EINECS No.:

04.016 205-783-4

FEMA No.: JECFA No.:

2385 n/a

NAS No.:

2385

Description: m-Dimethoxybenzene has an acid, fruity odor reminiscent of nerolin with a similar taste. It is an aromatic aryl-alkyl ether acetal. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.065 mg IOFI: n/a Empirical Formula/MW: C8H10O2/136.16 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Melting point

215-217.5∞C –52 to –55∞C

Specific gravity

Slightly soluble in water; soluble in alcohol, ether and benzene 1.0803 at 0∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.35 5.15 9.66

Max. 5.00 10.78 9.36 12.74

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.00 3.00 2.65 5.24

Max. 6.00 23.00 5.12 9.06

Synthesis: From resorcinol by methylation using dimethyl sulfate and alkali. Aroma threshold values: n/a Taste threshold values: Chemical, medicinal, spice, cooling root beer-like. Natural occurrence: Reported found in Gruyere de Comte, blue cheeses, filberts and cognac.

p-DIMETHOXYBENZENE Synonyms: Anisole, p-methoxy-; Benzene, p-dimethoxy- (8CI); Benzene, 1,4-dimethoxy(9CI); 2-Benzimidazolinone, 1,3-bis(hydroxymethyl); p-Dimethoxybenzene; 1,4Dimethoxybenzene; Dimethyl ether hydroquinone; Dimethylhydroquinone; Dimethylhydroquinone ether; Hydroquinone dimethyl ether; 1,3-bis(Hydroxymethyl)-2-benzimidazolinone; p-Methoxyanisole; Quinol dimethyl ether CAS No.: CoE No.:

150-78-7 2059

FL No.: EINECS No.:

04.034 205-771-9

FEMA No.: JECFA No.:

2386 n/a

NAS No.:

2386

Description: p-Dimethoxybenzene has a bitter taste. Consumption: Annual: 41.67 lb Individual: 0.00003531 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 10.768 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O2/138.16 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

White crystal or solid 109∞C at 20 mmHg >53∞C (56∞C)

Solubility Specific gravity Vapor pressure

1:10 in 95% alcohol 1.036 at 66∞C <1 mmHg at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy

Usual 54.61 21.94 1.00 0.10 38.47

Max. 66.53 21.94 15.00 0.10 48.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: By methylation of hydroquinone using dimethyl sulfate and alkali. Aroma threshold values: n/a

Usual 40.19 0.33 11.53 45.77

Max. 53.68 0.33 14.12 48.25

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Taste threshold values: n/a Natural occurrence: Reported found in hyacinth (Hyacinthus orientalis L.) essential oil, Rhodophyllus icterius, papaya, peppermint oil, green tea, cherimoya and cooked shrimp.

1,2-DIMETHOXYBENZENE Synonyms: Benzene, 1,2-dimethoxy-; Catechol dimethyl ether; Veratrol-E CAS No.: CoE No.:

91-16-7 n/a

FL No.: EINECS No.:

04.062 202-045-3

FEMA No.: JECFA No.:

3799 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.09671 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H10O/138.17 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid 99.4%

Flash point Melting point

Boiling point

206.5oC

Solubility

Density

1.084-1.086

87oC 14-16oC Insoluble in water; soluble in ethanol and ether

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Chewing gum Gelatins, puddings

Usual 0.20 0.30 15.00 0.30

Max. 2.00 3.00 30.00 3.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.10 0.10 0.50

Max. 5.00 1.00 1.00 5.00

Synthesis: Prepared by methylation of pyrocatechol. Aroma threshold values: n/a Taste threshold values: Intolerable at 40 ppm. Natural occurrence: Reported present in asparagus (raw and cooked), bonito (dried), broccoli (cooked), cauliflower (cooked), cognac, endive, grape, Gruyere de Comte cheese, guava, leek (raw and heated), olive, peas, rhubarb, rice bran and vanilla extract.

1,1-DIMETHOXYETHANE Synonyms: Dimethylacetal; Acetaldehyde dimethylacetal; Ethylidene dimethyl ether; Acetaldehyde, dimethyl acetal; Acetaldehyde methyl acetal; 1,1-Dimethoxyethane; Dimethylacetal; Dimethyl acetal; Dimethyl aldehyde; Ethane, 1,1-dimethoxy CAS No.: CoE No.:

534-15-6 510

FL No.: EINECS No.:

06.015 208-589-8

FEMA No.: JECFA No.:

3426 940

NAS No.:

3426

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Description: 1,1-Dimethoxybenzene has a sharp, sweet, alcohol, ether, green, new-mownhay odor. Consumption: Annual: 316.67 lb Individual: 0.0002683 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.640 mg IOFI: Nature Identical Empirical Formula/MW: C4H10O2/90.12 Specifications: (Burdock, 1997) Appearance

Mobile, colorless liquid

Solubility

Boiling point Refractive index

64-65∞C 1.3668 at 20∞C

Specific gravity

Miscible with water, alcohol, chloroform and ether 0.8501 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies Jams, jellies

Usual 3.00 2.00 2.00 1.00 2.00

Max. 10.00 3.00 3.00 10.00 3.00

Food Category Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy

Usual 1.00 1.00 1.00 2.00

Max. 60.00 10.00 10.00 50.00

Synthesis: From acetaldehyde and methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, blackberry, strawberry, peas, fresh figs, hop oil, coffee, cognac, white wine and tea.

2,6-DIMETHOXYPHENOL Synonyms: Pyrogallol, 1,3-dimethyl ether; 2,6-Dimethoxyphenol; 1,3-Dimethyl pyrogallate; Phenol, 2,6-dimethoxy- (8CI)(9CI); Pyrogallol dimethylether; Pyrogallol 1,3dimethyl ether CAS No.: CoE No.:

91-10-1 2233

FL No.: EINECS No.:

04.036 202-041-1

FEMA No.: JECFA No.:

3137 n/a

NAS No.:

3137

Description: 2,6-Dimethoxyphenol has a woody, medicinal odor. Consumption: Annual: 91.67 lb Individual: 0.00007768 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.871 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H10O2/154.17 Specifications: (Burdock, 1997) Appearance

White or colorless crystals

Solubility

Boiling point Melting point

262∞C 56 to 57∞C

Specific gravity

Slightly soluble in water; soluble in alcohol and aqueous alkalis; very soluble in ether 1.0803 at 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 1.50 2.00 2.00 4.47

Max. 5.00 5.00 5.00 17.76

Food Category Nonalcoholic beverages Soft candy Soups

Usual 2.00 2.00 0.10

Max. 5.00 5.00 0.30

Synthesis: By reacting pyrogallol with methyl iodide in alkaline aqueous medium; by demethylation of pyrogallol trimethyl ether in aqueous alkali or in alcohol. Aroma threshold values: Detection: 400 ppb to 1.85 ppm Taste threshold values: Taste characteristics at 60 ppm: Sweet, medicinal, creamy, meaty, vanilla, spice. Natural occurrence: Reported found in beech tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira (Allium grayi Regal) and caucus (Allium victoralis L.).

3,4-DIMETHOXY-1-VINYLBENZENE Synonyms: Benzene, 4-ethenyl-1,2-dimethoxy- (9CI); 3,4-Dimethoxy-1-vinylbenzene; 4Ethenyl-1,2-dimethoxybenzene; 4-Vinylveratrole CAS No.: CoE No.:

6380-23-0 n/a

FL No.: EINECS No.:

04.040 228-962-9

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW:

3138 n/a

NAS No.:

3138

Individual: 0.00000017 mg/kg/day

IOFI: Nature Identical

C10H12O2/164.20 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 2.00

Food Category Nonalcoholic beverages

Usual Max. 1.00 2.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 1.00 1.00

Max. 2.00 2.00

Food Category Soft candy

Usual 1.00

Max. 2.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, rum and buckwheat.

2,4-DIMETHYLACETOPHENONE Synonyms: Methyl 2,4-dimethylphenyl ketone; Acetophenone, 2',4'-dimethyl- (8CI); 2,4Dimethylacetophenone; 2',4'-Dimethylacetophenone; 1-(2,4-Dimethylphenyl)ethanone; Ethanone, 1-(2,4-dimethylphenyl)- (9CI) CAS No.: CoE No.:

89-74-7 157

FL No.: EINECS No.:

07.023 201-935-9

FEMA No.: JECFA No.:

2387 n/a

NAS No.:

2387

Description: 2,4-Dimethylacetophenone has a sweet, floral odor that is reminiscent of peppermint. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.158 mg IOFI: n/a Empirical Formula/MW: C10H12O/148.20 Specifications: (Burdock, 1997) Acid value Appearance

1 max Oily, colorless to yellowish liquid

Assay

97%

Boiling point 228∞C; 110∞C at 13 mmHg

Flash point 208∞F Refractive index 1.553-1.535 at 20∞C 1:6 in 60% alcohol; 1:2 in Solubility 70% alcohol Specific gravity 0.993-0.996 at 25∞C/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.05 16.24 5.75

Max. 2.00 19.10 7.44

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.92 2.84 10.18

Max. 25.33 3.83 12.57

Synthesis: By condensation of acetylchloride and m-xylene in the presence of aluminum chloride or in the presence of ferric chloride. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: Reported found in cinnamon bark, white wine, black tea, watercress and dried bonito.

1,4-DIMETHYL-4-ACETYL-1-CYCLOHEXENE Synonyms: 1,4-Dimethylcyclohex-3-enyl methyl ketone; Ethanone, 1-(1,4-dimethyl-3cyclohexen-1-yl); 1,4-Dimethyl-4-acetyl-1-cyclohexene; 1-(1,4-Dimethyl-3-cyclohexen-1yl) ethanone; 1-(1,4-Dimethylcyclohex-3-en-1-yl)ethan-1-one; 1,4-Dimethyl-delta-3-tetrahydro-acetophenone; Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl)- (9CI) CAS No.: CoE No.:

43219-68-7 FL No.: n/a EINECS No.:

07.116 256-150-4

FEMA No.: JECFA No.:

3449 402

NAS No.:

3449

Description: 1,4-Dimethyl-4-acetyl-1-cyclohexene has an acid, fruity odor reminiscent of nerolin with a similar taste. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.396 mg IOFI: Nature Identical Empirical Formula/MW: C10H16O/152.24 Specifications: (JECFA, 2000) Appearance Colorless liquid Assay 95% (min) Boiling point 208–211∞C

Refractive index Specific gravity

1.468-1.473 0.930-0.936

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 2.00 1.00 1.00

Max. 3.00 5.00 2.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 2.00 1.00 0.15

Max. 5.00 2.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in origanum and juniper berry.

2,4-DIMETHYL-5-ACETYLTHIAZOLE Synonyms: 2,4-Dimethyl-5-acetylthiazole; 1-(2,4-Dimethylthiazol-5-yl)ethan-1-one CAS No.: CoE No.:

38205-60-6 FL No.: 2336 EINECS No.:

15.011 253-826-0

FEMA No.: JECFA No.:

3267 n/a

NAS No.:

3267

Description: 2,4-Dimethyl-5-acetylthiazole is a heterocyclic thiazole that has an odor of roasted nut or sulfury, as in boiled meat.

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Consumption: Annual: 1.67 lb Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.334 mg Empirical Formula/MW:

457

Individual: 0.00000141 mg/kg/day

IOFI:Artificial

C7H9NOS/155.22 Specifications: Assay

99% (min)

Flash point

68∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit, ices Gravies

Usual 6.00 10.00 10.00 10.00

Max. 6.00 10.00 10.00 10.00

Food Category Hard candy Meat products Soft candy Soups

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-DIMETHYLANISOLE Synonyms: 1-Methoxy-2,4-dimethylbenzene; 4-Methoxy-m-xylene; 1,3-Dimethyl-4-methoxy-benzene CAS No.: CoE No.:

6738-23-4 n/a

FL No.: EINECS No.:

04.063 n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.02146 mg Empirical Formula/MW:

3828 n/a

IOFI: Nature Identical

Specifications: 191∞C 0.973

Flash point Refractive index

n/a

Individual: n/a

C9H12O/136.19 Boiling point Density

NAS No.:

146∞F 1.5149

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Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Frozen dairy Milk products

Usual 0.10 0.10 0.10

Max. 0.20 0.10 0.10

Food Category Nut products Snack foods Soft candy

Usual 0.10 0.10 0.10

Max. 0.30 0.30 0.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Camembert cheese.

2,4-DIMETHYLBENZALDEHYDE Synonyms: 2,4-Xylylaldehyde; 1-Formyl-2-4-dimethylbenzene CAS No.: CoE No.:

15764-16-6 FL No.: n/a EINECS No.:

05.110 239-856-7

FEMA No.: JECFA No.:

3427 n/a

NAS No.:

3427

Description: 2,4-Dimethylbenzaldehyde has an aromatic cherry-like taste. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.169 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O/134.17 Specifications: (Burdock, 1997) Appearance Boiling point Flash point

Colorless liquid 212-215∞C at 710 mmHg 105∞C (Cleveland Open Tester)

Melting point Specific gravity

–9∞C 1.016

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 1.00 2.00

Max. 1.00 2.00 3.00

Synthesis: By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100∞C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Naphthyl, cherry, almond, spice and vanilla. Natural occurrence: Reported found in cognac, black tea, clam and juniper berry.

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2,3-DIMETHYLBENZOFURAN Synonyms: Benzofuran, 2,3-dimethyl-; Benzofuran, 2,3-dimethyl- (8CI) (9CI); 2,3Dimethyl-benzofuran CAS No.: CoE No.:

3782-00-1 n/a

FL No.: EINECS No.:

13.074 223-245-7

FEMA No.: JECFA No.:

3535 n/a

NAS No.:

3535

Description: 2,3-Dimethylbenzofuran is a five-membered heterocyclic furan. Consumption: Annual: 0.67 lb Individual: 0.00000056 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.197 mg IOFI: n/a Empirical Formula/MW: C10H10O/146.19 Specifications: (Burdock, 1997) Assay Boiling point

≥ 99% 96-98∞C at 15 mmHg

Refractive index 1.5591 at 25∞C Solubility Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Seasonings, flavorings Soups

Usual 0.50 0.50

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee and roasted onion.

a-DIMETHYLBENZYL ALCOHOL p-a Synonyms: Benzenemethanol, alpha, 4-dimethyl- (9CI); Benzyl alcohol, p, alpha-dimethyl- (8CI); alpha,4-Dimethylbenzenemethanol (9CI); p, alpha-Dimethylbenzyl alcohol; Ethanol, 1-(p-tolyl)-; 4-(alpha-Hydroxyethyl)toluene; 4-Methyl-alpha-phenethyl alcohol; 1(p-Methyl-phenyl)ethanol; 1-(4-Methylphenyl)ethanol; 1-p-Tolylethanol; 1-(p-Tolyl)ethanol; 1-p-Tolyl-1-ethanol; 1-(4-Tolyl)ethanol CAS No.: CoE No.:

536-50-5 n/a

FL No.: EINECS No.:

02.080 208-637-8

FEMA No.: JECFA No.:

3139 n/a

NAS No.:

3139

Description: p-a-Dimethylbenzyl alcohol has an odor reminiscent of menthol. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.794 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H12O/136.19 Specifications: (Burdock, 1997) Appearance

Colorless, slightly oily liquid

Flash point

Boiling point

219∞C

Solubility

Congealing point

134∞C at 14 mmHg

Specific gravity

dl-, 115-116∞C at 11 mmHg Sparingly soluble in water; miscible with alcohol and ether; soluble in iso-propanol and liquid petrolatum 0.966 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.00 3.00 2.00

Max. 6.50 5.67 3.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.00

Max. 2.00 7.00

Synthesis: From p-tolymagnesium bromide and acetaldehyde in ether; from 4-methylacetophenone with sodium metal in ethanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in the essential oil of Curcuma longa L. and related species (Zingiberaceae); the product obtained from natural sources is probably levorotatory.

a, a-DIMETHYLBENZYL ISOBUTYRATE Synonyms: Phenyldimethyl carbinyl isobutyrate; 2-Phenylpropan-2-yl isobutyrate; alpha, alpha-Dimethylbenzyl isobutyrate; 1-Methyl-1-phenylethyl isobutyrate; Propanoic acid, 2-methyl-, 1-methyl-1-phenylethyl ester (9CI) CAS No.: CoE No.:

7774-60-9 n/a

FL No.: EINECS No.:

09.509 231-876-4

FEMA No.: JECFA No.:

2388 n/a

NAS No.:

2388

Description: a,a-Dimenthylbenzyl isobutyrate has a sweet, fruity, apricot, peach, and plum odor and green, dry, banana-, plum-like flavor. Consumption: Annual: <1.00 lb Individual: 0.0000311 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 3.199 mg Empirical Formula/MW:

461

IOFI: Artificial

C13H18O2/206.28 Specifications: (Burdock, 1997) Appearance Melting point

Colorless liquid 71-72∞C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 12.25 17.00 12.75

Max. 10.00 22.00 21.50 17.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 5.50 15.25

Max. 0.01 10.00 24.00

Synthesis: By esterification of dimethylphenylcarbinol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3,5-DIMETHYL-1,2-CYCLOPENTADIONE Synonyms: 1,2-Cyclopentanedione, 3,5-dimethyl- (8CI) (9CI); 3,5-Dimethylcyclopentane-1,2-dione; 3,5-Dimethyl-1,2-cyclopentadione; 3,5-Dimethyl-1,2-cyclopentanedione CAS No.: CoE No.:

13494-07-0 FL No.: 2235 EINECS No.:

07.076 236-811-3

FEMA No.: JECFA No.:

Consumption: Annual: 533.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 1.004 mg Empirical Formula/MW:

3269 421

NAS No.:

3269

Individual: 0.0004519 mg/kg/day

IOFI: Nature Identical

C7H10O2/126.15 Specifications: (JECFA, 2000) Appearance Assay Melting point

Light yellow to yellowish brown powder 98.0% (min) 87-93∞C

Specific gravity

0.5 g/ml at 20oC

Solubility

Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 3.30

Max. 3.30

Food Category Reconstituted vegetables

Usual Max. 4.00 4.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Breakfast cereals Frozen dairy Nonalcoholic beverages

Usual 2.80 6.00 3.00

Max. 3.30 6.00 5.20

Food Category Seasonings, flavorings Soft candy Sweet sauce

Usual Max. 5.00 5.00 4.10 7.80 0.78 21.00 (Part 2 of 2)

Synthesis: By direct alkylation of the methyl ester of the commercially available 3-methylcyclo-pent-2-en-2-ol-1-one, followed by the cleavage of the ether function. Aroma threshold values: Detection: 1 ppm Taste threshold values: n/a Natural occurrence: Reported found as a volatile constituent in coffee aroma and cooked pork.

3,4-DIMETHYL-1,2-CYCLOPENTANEDIONE Synonyms: 1,2-Cyclopentanedione, 3,4-dimethyl- (8CI) (9CI); 3,4-Dimethylcyclopentane-1,2-dione; 3,4-Dimethyl-1,2-cyclopentadione; 3,4-Dimethyl-1,2-cyclopentanedione CAS No.: CoE No.:

13494-06-9 FL No.: 2234 EINECS No.:

07.075 236-810-8

FEMA No.: JECFA No.:

Consumption: Annual: 46.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.427 mg Empirical Formula/MW:

3268 420

NAS No.:

3268

Individual: 0.00003954 mg/kg/day

IOFI: Nature Identical

C7H10O2/126.15 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Pale-yellow to yellow powder 98.0% (min) 66oC

Melting point Specific gravity

68-72∞C 0.5 g/ml at 20oC

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.026 2.30 0.017 3.50 0.12

Max. 0.026 2.30 0.017 7.00 0.12

Food Category Nonalcoholic beverages Nut products Reconstituted vegetables Soft candy

Usual Max. 0.0072 0.0072 3.50 20.00 0.0003 0.0003 0.016 2.50

Synthesis: By alkylation of 3,5-dicarbetoxy-4-methyl-cyclopentane-1,2-dione followed by hydrolysis and decarboxylation of the resulting 3,5-dicarbetoxy-3,4-dimethyl-cyclopentane1,2-di-one. Aroma threshold values: Detection: 17 to 20 ppb Taste threshold values: Taste characteristics at 10 ppm: Brown, sweet, sugary, maple and caramellic. Natural occurrence: Reported found as a constituent in coffee.

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2,5-DIMETHYL-2,5-DIHYDROXY-1,4-DITHIANE Synonyms: 1,4-Dithiane-2,5-diol, 2,5-dimethyl-; 2,5-Dimethyl-1,4-dithiane-2,5-diol CAS No.: CoE No.:

55704-78-4 FL No.: 2322 EINECS No.:

15.006 259-770-3

FEMA No.: JECFA No.:

Consumption: Annual: 3.33 lb Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 1.218 mg Empirical Formula/MW:

3450 562

NAS No.:

3450

Individual: 0.00000282 mg/kg/day

IOFI: Artificial

C6H12O2S2/180.28 Specifications: (JECFA, 1999) Appearance

White, crystalline solid

Assay

95% (min)

Melting point 80–138∞C Slightly soluble in water; soluble Solubility in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat, sauces, soups

Usual

Max. 7.50 2.00

Food Category

Usual

Soups

Max. 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(1,1-DIMETHYL) ETHYL PHENOL Synonyms: Phenol, 4-(1,1-dimethylethyl)-; Phenol, p-tert-butyl; 4-tert-Butylphenol CAS No.: CoE No.:

98-54-4 n/a

FL No.: EINECS No.:

04.064 202-679-0

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.071784 mg Empirical Formula/MW: C10H14O/150.22

3918 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

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Specifications: Appearance Boiling point Flash point

Practically white flakes or crystals 237∞C 113∞C

Melting point Solubility

98∞C Insoluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Gelatins, puddings Hard candy

Usual 0.10 0.01 0.10

Max. 1.00 0.10 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.10

Max. 0.50 2.00

Synthesis: Prepared by heating phenol with isobutanol in the presence of zinc chloride; also from phenol, tert- butyl chloride and excess alkali in alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in origanum (Coridothymus cap. (L.) Richb.).

4,5-DIMETHYL-2-ETHYL-3-THIAZOLINE Synonyms: 2-Ethyl-4,5-dimethyl-3-thiazoline; 4,5-Dimethyl-2-ethyl-3-thiazoline; 2-Ethyl2,5-dihydro-4,5-dimethylthiazole; 3-Thiazoline, 4,5-dimethyl-2-ethylCAS No.: CoE No.:

76788-46-0 FL No.: n/a EINECS No.:

15.030 278-551-3

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.448 mg Empirical Formula/MW:

3620 n/a

NAS No.:

3620

Individual: 0.0000144 mg/kg/day

IOFI: n/a

C8H13NS/155.26 Specifications: (Burdock, 1997) Appearance

Clear liquid

Assay

98.6% (45/55 ration of 2 isomers)

Refractive index 1.4928 at 20∞C Insoluble in water; miscible Solubility in fat

Boiling point 50∞C at 2 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Fish products Gravies Meat products

Usual 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a

Max. 10.00 10.00 10.00

Food Category Poultry Snack foods Soups

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-FURANTHIOL Synonyms: 2,5-Dimethylfuran-3-thiol; 2,5-Dimethyl-3-furanthiol; 3-Furanthiol, 2,5dimethyl CAS No.: CoE No.:

55764-23-3 FL No.: n/a EINECS No.:

13.071 259-800-5

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.066 mg Empirical Formula/MW:

3451 n/a

NAS No.:

3451

Individual: 0.00001415 mg/kg/day

IOFI: Artificial

C6H8OS/128.19 Specifications: (Burdock, 1997) Appearance Boiling point

Clear, yellow-orange liquid 70∞C at 30 mmHg

Melting point Solubility

≥99.0% Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 0.25 0.25 0.25

Max. 0.25 0.25 0.25

Food Category Meat products Soups

Usual 0.25 0.25

Max. 0.25 0.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-FURANTHIOL ACETATE Synonyms: Ethanethioic acid, S-(2,5-dimethyl-3-furanyl) ester; S-(2,5-dimethyl-3-furyl) ethanethioate; S-(2,5-dimethylfuran-3-yl) ethanethioate; S-(2,5-dimethylfur-3-yl) thioacetate; Thioacetic acid S-(2,5-dimethylfuran-3-yl) ester; 2,5-Dimethyl-3-thioacetoxyfuran; 3-Thioacetyl-2,5-dimethylfuran; 3-Acetylthio-2,5-dimethylfuran; 3-(Acetylthio)-2,5-dimethylfuran CAS No.: CoE No.:

55764-22-2 FL No.: n/a EINECS No.:

13.116 259-799-1

FEMA No.: JECFA No.:

4034 n/a

Description: 2,5-Dimethyl-3-furanthiol acetate has a “meaty” smell. Consumption: Annual: n/a Regulatory Status: CoE: n/a

NAS No.:

n/a

Individual: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.002 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

H3C

CH3

O

C8H10O2S

H3C

S

O

Reported uses (ppm): (FEMA, 2002) Food Category Condiments, relishes Gravies Meat products

Usual 0.01 0.02 0.02

Max. 0.03 0.04 0.05

Food Category Poultry Snack foods Soups

Usual 0.02 0.01 0.005

Max. 0.05 0.02 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

bis-(2,5-DIMETHYL-3-FURYL) DISULFIDE Synonyms: 3,3(1)-Dithiobis(2,5-dimethylfuran); Furan, 3,3'-dithiobis(2,5-dimethyl)CAS No.: CoE No.:

28588-73-0 FL No.: 722 EINECS No.:

13.015 249-093-1

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.026 mg Empirical Formula/MW:

3476 n/a

NAS No.:

3476

Individual: 0.00000847 mg/kg/day

IOFI: Artificial

C12H14O2S2/254.38 Specifications: (Burdock, 1997) Assay

99.6%

Solubility

Boiling point Refractive index

110-111∞C at 1 mmHg 1.562

Specific gravity

Insoluble in water; slightly soluble in fat 1.148

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a

Max. 0.10 0.10

Food Category Meat products Soups

Usual 0.10 0.10

Max. 0.10 0.10

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYL-4-HEPTANOL Synonyms: Diisobutylcarbinol; Diisobutyl carbinol; 2,6-Dimethyl heptanol-4; 2,6-Dimethyl-4-heptanol; 2,6-Dimethylheptan-4-ol; 4-Heptanol, 2,6-dimethyl- (8CI) (9CI); 4Hydroxy-2,6-dimethyl heptane; Nonyl alcohol; sec-Nonyl alcohol CAS No.: CoE No.:

108-82-7 n/a

FL No.: EINECS No.:

02.081 203-619-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.814 mg Empirical Formula/MW:

3140 303

NAS No.:

3140

Individual: 0.00000087 mg/kg/day

IOFI: n/a

C9H20O/144.26 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

90.0% (min)

Boiling point

178∞C

Refractive index 1.422-1.424 Insoluble in water; soluble Solubility in alcohol and ether Specific gravity 0.809-0.815

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.50 4.43 4.43

Max. 5.00 17.57 17.57

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.57

Max. 2.00 17.86

Synthesis: By catalytic hydrogenation of diisobutyl ketone. Aroma threshold values: Detection: 1.3 ppm Taste threshold values: n/a Natural occurrence: Reported found in cognac, white wine and red wine.

2,6-DIMETHYL-4-HEPTANONE Synonyms: Diisobutyl ketone; alpha-Diisopropylacetone; s-Diisopropylacetone; sec-Diisopropyl acetone; sym-Diisopropylacetone; sym-Diisopropyl acetone; 2,6-Dimethyl-4-heptanone; 2,6-Dimethylheptan-4-one; 4-Heptanone, 2,6-dimethyl- (8CI) (9CI); Isobutyl ketone; Isovalerone; Ketones CAS No.: CoE No.:

108-83-8 n/a

FL No.: EINECS No.:

07.112 203-620-1

FEMA No.: JECFA No.:

3537 302

NAS No.:

3537

Description: 2,6-Dimethyl-4-heptanone has been variously described as having a mild odor as well as a powerful, diffusive, fruity and sweet odor (Burdock, 1997).

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Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.210 mg Empirical Formula/MW:

Individual: 0.00000084 mg/kg/day

IOFI: n/a

C9H18O/142.24 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Assay

90% (min)

Boiling point

178∞C

Refractive index 1.410-1.416 Insoluble in water; soluble Solubility in alcohol and ether Specific gravity 0.808

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 1.00 0.50

Max. 1.05 5.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.43 1.00

Max. 0.80 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in baked potato and wheaten bread.

2,6-DIMETHYL-5-HEPTENAL Synonyms: Melonal®; 2,6-Dimethyl-5-heptenal; 2,6-Dimethylhept-5-enal; 2,6-Dimethylhept-5-en-1-al; 5-Heptenal, 2,6-dimethyl- (8CI) (9CI) CAS No.: CoE No.:

106-72-9 2006

FL No.: EINECS No.:

05.074 203-427-2

FEMA No.: JECFA No.:

2389 349

NAS No.:

2389

Description: 2,6-Dimethyl-5-heptenal has a characteristic odor of melon and a corresponding taste. Consumption: Annual: 4850.00 lb Individual: 0.004110 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 3.125 mg IOFI: n/a Empirical Formula/MW: C9H16O/140.23 Specifications: (JECFA, 1998) Acid value

Not more than 5.0

Refractive index 1.442-1.448 (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Appearance

Pale-yellow liquid

Solubility

Assay Boiling point

85% min 116-124oC

Specific gravity

1 ml is soluble in 1 ml 95% alcohol; soluble in ethanol; insoluble in glycerol and water 0.845-0.854 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 15.02 237.70 15.96 9.82

Max. 17.54 237.70 19.44 12.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.05 3.53 6.37

Max. 6.05 5.77 8.45

Synthesis: n/a Aroma threshold values: Detection: 16 ppb Taste threshold values: n/a Natural occurrence: Reported found in lemon and lime peel oil, sudachi (Citrus sudachi H. ex. Shirai) and ginger.

2,6-DIMETHYL-6-HEPTEN-1-OL Synonyms: 6-Hepten-1-ol 2,6-dimethyl-, (± )-; a-Melonol CAS No.: CoE No.:

40326-01-0 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3663 348

Description: 2,6-Dimethyl-6-hepten-1-ol has a pleasant “melony” odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.019 mg Empirical Formula/MW:

NAS No.:

3663

Individual: n/a

IOFI: Artificial

C9H18O/142.24 Specifications: (JECFA, 1998) Assay Boiling point Refractive index

90% (min) 62∞C 1.451

Solubility Specific gravity

Insoluble in water; soluble in fixed oils 0.8562 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy

Usual 0.50 0.20 0.10

Max. 2.00 0.50 0.20

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual Max. 0.10 0.50 0.20 0.40 0.10 0.20 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fruit ices Gelatins, puddings

Usual 0.10 0.20

Max. 0.20 0.50

Food Category Soft candy

Usual 0.20

Max. 0.50

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,5-DIMETHYL-3-HYDROXY-2,5-DIHYDROFURAN-2-ONE Synonyms: 2,3-Dimethyl-4-hydroxy-2,5-dihydrofuran-5-one; 2-Hydroxy-3-methyl-2-penten4-olide; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one; 4,5-Dimethyl-3-hydroxy2(5H)-furanone; 3-Hydroxy-4,5-dimethylfuran-2(5H)-one CAS No.: CoE No.:

28664-35-9 FL No.: n/a EINECS No.:

10.030 249-136-4

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (1997) Trade association guidelines: FEMA PADI: 1.700 mg Empirical Formula/MW:

3634 243

NAS No.:

3634

Individual: 0.00000141mg/kg/day

IOFI: n/a

C6H8O3/128.13 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Clear, yellow liquid 97.5% (min) 81∞C

Refractive index 1.486-1.494 Solubility Soluble in water

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Condiments, relishes Fats, oils Fish products Gravies

Usual 10.00 2.50 0.10 2.00 2.00

Max. 10.00 10.00 2.00 10.00 10.00

Food Category Meat products Poultry Seasonings, flavors Soups Sweet sauce

Usual 2.00 2.00 0.10 2.00 2.50

Max. 10.00 10.00 20.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef broth, beer, sherry, botryized wine, coffee, tea, fenugreek and sake.

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4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE Synonyms: 2,5-Dihydro-4, 5-dimethyl-2-(2-methylpro-pyl)thiazole; 2-Isobutyl-4.5-dimethyl-3-thiazoline; Thiazole; 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)-; 2,5-Dihydro-2isobutyl-4,5-dimethylthiazole; 4,5-Dimethyl-2-isobutyl-3-thiazoline; 2-Isobutyl-4,5dimethyl thiazoline; Thiazole, 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)- (9CI); 3Thiazoline, 4,5-dimethyl-2-isobutylCAS No.: CoE No.:

65894-83-9 FL No.: n/a EINECS No.:

15.032 265-969-6

FEMA No.: JECFA No.:

3621 n/a

NAS No.:

3621

Description: 4,5-Dimethyl-2-isobutyl-3-thiazoline has a meat, spice, vegetable odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.375 mg IOFI: Artificial Empirical Formula/MW: C9H17NS/171.31 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 97.3% (60:40 mixture of cis/trans isomers) 71∞C at 4 mmHg

Refractive index 1.4855 at 20∞C Insoluble in water; miscible Solubility in fat Specific gravity 0.9356

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Gravies Meat products Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sulfur-like, nutty, brown, meaty, burnt corn. Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-4-METHOXY-3(2H)-FURANONE Synonyms: 4-Methoxy-2,5-dimethyl-3(2H)-furanone; 2,5-Dimethyl-4-methoxy-3(2H)furanone; 3(2H)-Furanone, 4-methoxy-2,5-dimethyl- (8CI) (9CI); 4-Methoxy-2,5-dimethyl-furan-3(2H)-one CAS No.: CoE No.:

4077-47-8 n/a

FL No.: EINECS No.:

13.089 223-797-9

FEMA No.: JECFA No.:

3664 n/a

NAS No.:

3664

Description: 2,5-Dimethyl-4-methoxy-3(2H)-furanone has a sweet, cooked caramellic, burnt sugar odor.

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.412 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C7H10O3/142.15 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Assay 99%; 0.7% demethylated analog Boiling point 61-63∞C at 0.3 mmHg

Specific gravity

Soluble in water, fat and most organic solvents 1.0910

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.20 2.50 0.50 0.60 0.60

Max. 1.00 12.00 2.50 3.00 3.00

Food Category Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50 0.10 0.50

Max. 2.50 2.50 2.50 0.50 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Arctic bramble, mango, pineapple, wild raspberry, wild strawberry, (Fragaria vesca), cultivated strawberry, strawberry wine, strawberry jam, blackberries, kiwifruit and Cape gooseberry.

2,6-DIMETHYL-10-METHYLENE-2,6,11-DODECATRIENAL Synonyms: 2,6-Dimethyl-10-methylene-2,6,11-dodecatrienal; 2,6-Dimethyl-10-methylene-dodeca-2,6,11-trien-1-al; 2,6,11-Dodecatrienal, 2,6-dimethyl-10-methylene- (9CI) CAS No.: CoE No.:

60066-88-8 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

05.178 262-043-3

FEMA No.: JECFA No.:

3141 n/a

NAS No.:

3141

Individual: 0.0000007 mg/kg/day

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Trade association guidelines: FEMA PADI: 3.963 mg Empirical Formula/MW:

473

IOFI: n/a

C15H22O/218.34 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid >300∞C; 180∞C at 1 mmHg; 100∞C at 0.1 mmHg

Refractive index 1.5077 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 19.75 19.02

Max. 4.00 39.50 38.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.32 1.89 19.10

Max. 38.64 3.84 38.89

Synthesis: From myrcene by oxidation and other synthetic routes. Aroma threshold values: Detection: 0.05 to 82 ppb Taste threshold values: n/a Natural occurrence: Reported found in orange, grapefruit, mandarin and tangerine peel oils and orange juice.

2,6-DIMETHYL-3-[(2-METHYL-3-FURYL)THIO]-4-HEPTANONE Synonyms: 1,3-Diisopropylacetonyl 2-methyl-3-furyl sulfide; 4-Heptanone, 2,6-dimethyl-3[(2-methyl-3-furanyl)thio]-; 3-((2-Methyl-3-furyl)thio)-2,6-dimethyl-4-heptanone; 2,6-Dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone; 2,6-Dimethyl-3-((2-methyl-3-furyl)thio) heptan-4-one CAS No.: CoE No.:

61295-51-0 FL No.: n/a EINECS No.:

13.075 262-692-2

FEMA No.: JECFA No.:

3538 n/a

NAS No.:

3538

Description: 2,6-Dimethyl-3-[(2-methyl-3-furyl)thio]-4-heptanone has a meat-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.262 mg IOFI: n/a Empirical Formula/MW:

C14H22O2S/254.39

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Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 93.6%; 5.5% “as isomer” 90-92∞C at 0.2 mmHg

Refractive index 1.4925 at 20∞C Solubility Insoluble in water; soluble in fat Specific gravity 1.015 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,2-DIMETHYL-5-(1-METHYLPROPEN-1-YL)TETRAHYDROFURAN Synonyms: Furan, tetrahydro-2,2-dimethyl-5-(1-methyl-1-propenyl)-; Ocimen quintoxide; 2,2-Dimethyl-5-(1-methylpropenyl)tetrahydrofuran; 2,2-Dimethyl-5-(1-methylpropen1-yl) tetrahydrofuran CAS No.: CoE No.:

7416-35-5 n/a

FL No.: EINECS No.:

13.090 231-028-3

FEMA No.: JECFA No.:

3665 n/a

NAS No.:

3665

Description: 2,2-Dimethyl-5-(1-methylpropen-1-yl)-tetrahydrofuran has a citrus odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.007 mg IOFI: n/a Empirical Formula/MW: C10H18O/154.25 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 86%; 10% isomers; 5% monoterpene hydrocarbons 65∞C at 10 mmHg

Refractive index 1.4512 at 20∞C; 1.4492 at 20∞C Slightly water soluble; miscible Solubility in fat Specific gravity 0.8582 at 20∞C; 0.867 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 0.25 0.25 0.25

Max. 0.50 0.50 0.50

Food Category Hard candy Soft candy

Usual 0.25 0.25

Max. 0.50 0.50

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in muscat grape, lime oil, papaya, white wine, passion fruit, caja fruit (Spondias lutea L.) and cherimoya (Annona cheremolia Mill.).

(E) & (Z)-4,8-DIMETHYL-3,7-NONADIEN-2-ONE Synonyms: Citronone; 4,8-Dimethylnona-3,7-dien-2-one CAS No.: CoE No.:

817-88-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3969 1137

NAS No.:

n/a

Description: (E) & (Z)-4,8-Dimethyl-3,7-nonadien-2-one has a floral-fruity odor. In a U.S. patent, the olfactory properties of this compound have been described as fruity, fresh, acetate, rose oxide, aqueous grapefruit, melon, fresh, bergamot and rosemary. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 9.047 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3 O CH3

C11H18O/166 H3C

CH3

Specifications: (JECFA, 2002) Appearance

Colorless to light yellow liquid

Refractive index

Assay

94%

Solubility

Boiling point 200-201∞C IdentificaMS IR NMR tion test

Specific gravity

1.473-1.477 Insoluble in water; 50% soluble in heptane or triacetin; miscible in alcohol 0.869-0.875

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats/oils Fish products Frozen dairy Fruit ices

Usual 5.00 50.00 1.00 50.00 5.00 5.00 30.00 5.00 10.00 10.00

Max. 40.00 300.00 10.00 250.00 40.00 40.00 150.00 40.00 60.00 60.00

Food Category Gelatins/puddings Gravies Hard candy Instant coffee/tea Jams/jellies Milk products Seasonings/flavors Snack foods Soft candy Soups

Usual Max. 10.00 60.00 5.00 30.00 30.00 150.00 2.00 10.00 20.00 80.00 5.00 50.00 5.00 30.00 5.00 30.00 30.00 150.00 1.00 10.00

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Synthesis: Prepared by the reaction of 8-dimethyl-3,7-nonadien-2-ol in the presence of a catalyst and hydrogen acceptor (alpha-amylcinnamaldehyde and aluminum isopropoxide). 8Dimethyl-3,7-nonadien-2-ol may be synthesized by a Grignard reaction from citral and methylmagnesium chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(E)-2-(3,7-DIMETHYL-2,6-OCTADIENYL)CYCLOPENTANONE Synonyms: 2-(3,7-Dimethyl-2,6-octadienyl) cyclopentanone; Cyclopentanone, 2-(3,7-dimethyl-2,6-octadienyl); 2-(3,7-Dimethylocta-2,6-dienyl)cyclopentan-1-one; 2-(E-)-(3,7-Dimethylocta-2,6-dienyl)cyclopentanone; Decenyl cyclopentanone; Geranyl cyclopentanone; Apritone CAS No.: CoE No.:

68133-79-9 FL No.: n/a EINECS No.:

n/a 268-706-3

FEMA No.: JECFA No.:

3829 n/a

NAS No.:

n/a

Description: (E)-2-(3,7-Dimethyl-2,6-octadienyl)cyclopentanone has an apricot, fruity flavor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.829 mg IOFI: n/a Empirical Formula/MW: C15H24O/220.35 Specifications: Assay Boiling point Flash point

96.5% 130∞C (3 mmHg) 230∞F

Refractive index Solubility Specific gravity

1.482 Insoluble in water; soluble in alcohol 0.911

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Fruit ices Hard candy

Usual Max. 30.00 100.00 300.00 1,000.00 25.00 30.00 25.00 75.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 15.00 5.00 15.00

Max. 30.00 25.00 75.00

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2-trans-3,7-DIMETHYLOCTA-2,6-DIENYL-2-ETHYL BUTANOATE Synonyms: Butanoic acid, 2-ethyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)- (9CI); (E)3,7-Dimethylocta-2,6-dienyl 2-ethylbutyrate; 2-trans-3,7-Dimethylocta-2,6-dienyl 2ethyl-butanoate; Geranyl 2-ethylbutyrate CAS No.: CoE No.:

73019-14-4 FL No.: n/a EINECS No.:

09.515 277-234-7

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.897 mg Empirical Formula/MW:

3339 n/a

NAS No.:

3339

Individual: <1.00 mg/kg/day

IOFI: Nature Identical

C16H28O2/252.38 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices Gelatins, puddings

Usual 40.00 100.00 40.00 40.00 50.00

Max. 40.00 100.00 40.00 40.00 50.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 75.00 50.00 10.00 75.00

Max. 75.00 50.00 10.00 75.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in geranium.

2,6-DIMETHYL OCTANAL Synonyms: 2,6-Dimethyl octanoic aldehydep; Isoaldehyde C-10; Isodecylaldehyde CAS No.: CoE No.:

7779-07-9 112

FL No.: EINECS No.:

05.023 n/a

FEMA No.: JECFA No.:

2390 273

NAS No.:

2390

Description: 2,6-Dimethyl octanal has a powerful, sweet odor of fruit and a somewhat green flavor. Consumption: Annual: 125.00 lb Individual: 0.0001059 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1997)

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Trade association guidelines: FEMA PADI: 0.699 mg Empirical Formula/MW:

IOFI: n/a

C10H20O/156.26 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Solubility

Boiling point 82-84∞C Refractive index 1.426

Specific gravity

Insoluble in water; soluble in alcohol 0.825

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 3.67 4.00

Max. 6.00 5.33 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.83 4.33

Max. 1.50 7.00

Synthesis: The d-isomer is prepared by heating d-dihydrocitronellol and isopropyl aluminate at 70 to 100∞C; or by hydrogenation of citronellal with palladium or strontium carbonate in methanol under pressure (3 atm). The dl-form is prepared by hydrogenation of citral in ethanol under pressure in the presence of palladium and strontium carbonate or of palladium and calcium carbonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3,7-DIMETHYL-1-OCTANOL Synonyms: Citronellol, dihydro; Dihydrocitronellol; Dimethyloctanol; Dimethyl octanol; 2,6-Dimethyl-8-octanol; 3,7-Dimethyloctan-1-ol; 3,7-Dimethyl-1-octanol; Geraniol, perhydro; Geraniol tetrahydride; Geraniol, tetrahydro; 1-Octanol, 3,7-dimethyl-(8CI) (9CI); Perhydrogeraniol; Tetrahydrogeraniol CAS No.: CoE No.:

106-21-8 75

FL No.: EINECS No.:

02.026 203-374-5

FEMA No.: JECFA No.:

2391 272

NAS No.:

2391

Description: 3,7-Dimethyl-1-octanol has a sweet, rosy odor and bitter taste. Consumption: Annual: <1.00 lb Individual: 0.00004824 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1997) Trade association guidelines: FEMA PADI: 2.744 mg IOFI: Nature Identical Empirical Formula/MW: C10H22O/158.29 Specifications: (JECFA, 1998) Acid value

1.0 (max)

Refractive index 1.435-1.445 (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Appearance

Colorless liquid

Solubility

Assay 90% (min) Boiling point 213∞C

Specific gravity

1:3 and more in 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerol 0.826-0.842 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 20.00

Max. 30.00

Synthesis: Usually prepared by hydrogenation of geraniol, citronellol or citronellal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lemon peel oil; corresponds to the dl-form of dihydro-citronellol.

3,7-DIMETHYL-1,3,6-OCTATRIENE Synonyms: Ocimene; trans-b-Ocimene; 1,3,6-Octatriene, 3,7-dimethylCAS No.: CoE No.:

13877-91-3 FL No.: n/a EINECS No.:

01.018 237-641-2

FEMA No.: JECFA No.:

3539 n/a

NAS No.:

3539

Description: 3,7-Dimethyl-1,3,6-octatrine has a warm herbaceous odor. Consumption: Annual: 70.00 lb Individual: 0.00005932 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.411 mg IOFI: n/a Empirical Formula/MW: C10H16/136.24 Specifications: (FEMA, 1997) Appearance

Colorless or very pale, straw-colored, mobile liquid

Refractive index

Assay

80%

Solubility

Boiling point

177∞C

Specific gravity

1.4780 at 20∞C; 1.488-1.491 at 20∞C Insoluble in water; soluble in alcohol and oils 0.801-0.805 at 20∞C; 0.7998 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.58 3.86

Max. 4.00 15.20 7.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.19 7.34

Max. 4.00 2.33 15.20

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Synthesis: One-step synthesis of trans-beta-ocimene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Green, tropical, woody with floral and vegetable nuances. Natural occurrence: Reported found in black currants, currant leaves, mentha pulegium oil, origanum oil, passion fruit, citrus peel oils, guava, strawberry jam, cinnamon bark, Thymus vulgaris, hop oil, tea, soybean, parsnips, tarragon, origanum, Ocimum basilicum, curcuma, ouzo and pimento berry.

(E)-3,7-DIMETHYL-1,5,7-OCTATRIEN-3-OL Synonyms: (E)-Hotrienol; Dehydrolinalool CAS No.: CoE No.:

38818-60-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3830 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.07537 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: Nature Identical

C10H16O/152.24 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.20 5.00 0.20 0.20 0.20 0.50

Max. 2.00 50.00 2.00 2.00 2.00 5.00

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.50 0.20 0.20 0.05 0.10 0.50

Max. 5.00 2.00 2.00 0.50 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in wine, rose apple and kiwifruit.

2,5-DIMETHYL-3-OXO-(2H)-FUR-4-YL BUTYRATE Synonyms: Butanoic acid, 4,5-dihydro-2,5-dimethyl-4-oxo-3-furanyl ester; 4-Butyroxy-2,5dimethyl-3(2H)-furanone CAS No.: CoE No.:

114099-96-6 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3970 n/a

NAS No.:

n/a

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Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.284 mg (FEMA) Empirical Formula/MW:

C10H14O4/198.22

Individual: n/a

IOFI: n/a O

H3C O

481

CH3 O O

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 4.00 8.00 20.00 6.00 4.00 6.00

Max. 8.00 16.00 40.00 12.00 8.00 12.00

Food Category Gravies Hard candy Milk products Nonalcoholic beverages Soft candy Soups

Usual 4.00 8.00 4.00 4.00 6.00 4.00

Max. 8.00 16.00 8.00 8.00 12.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2,4-DIMETHYL-2-PENTENOIC ACID CAS No.: CoE No.:

66634-97-7 FL No.: 744 EINECS No.:

01.030 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.232 mg Empirical Formula/MW:

3143 n/a

NAS No.:

3143

Individual: 0.00000017 mg/kg/day

IOFI: n/a

C7H12O2/128.17 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.75 5.00 5.00

Max. 20.75 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 7.75

Max. 5.00 13.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Tangy, acidic and cheesy with ripe, fruity nuances. Natural occurrence: Not reported found in nature.

a, a-DIMETHYLPHENETHYL ACETATE Synonyms: Benzeneethanol, alpha,alpha-dimethyl-, acetate (9CI); Benzyldimethylcarbinol acetate; Benzyldimethyl carbinyl acetate; Dimethylbenzyl carbinol acetate; Dimethyl-benzylcarbinyl acetate; alpha,alpha-Dimethylphenethyl acetate; alpha,alphaDimethylphenethyl alcohol, acetate; Phenethyl alcohol, alpha,alpha-dimethyl-, acetate (8CI) CAS No.: CoE No.:

151-05-3 2077

FL No.: EINECS No.:

09.227 205-781-3

FEMA No.: JECFA No.:

2392 n/a

NAS No.:

2392

Description: a,a-Dimethylphenethyl acetate has a floral, fruity odor reminiscent of pear. Consumption: Annual: 616.67 lb Individual: 0.0005225 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.553 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Acid value

Assay

Not more than 1.0 Watery, white liquid; solidifies at room temperature 98% min

Flash point

>100∞C

Appearance

Melting point

29.5∞C 1.4910-1.4950 at 20∞C (superRefractive index cooled liquid) Solubility 1:4 and more in 70% alcohol 0.995-1.002 at 25∞C/25∞C Specific gravity (supercooled liquid)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 17.01 6.29 13.10

Max. 5.00 23.81 7.08 19.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By acetylation of dimethylbenzyl carbinol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 12.49 4.84 15.83

Max. 17.94 6.70 21.12

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a,a a-DIMETHYLPHENETHYL ALCOHOL Synonyms: Benzeneethanol, alpha,alpha-dimethyl- (9CI); Benzyldimethylcarbinol; 2Benzyl-2-propanol; alpha,alpha-Dimethylbenzeneethanol; Dimethylbenzylcarbinol; alpha, alpha-Dimethylphenethyl alcohol; 1,1-Dimethylphenylethanol; 1,1-Dimethyl-2-phenylethanol; 2-Methyl-1-phenylpropan-2-ol; Phenethyl alcohol, alpha,alpha-dimethyl- (8CI); Phenyl-tert-butanol; beta-Phenyl-tert-butyl alcohol CAS No.: CoE No.:

100-86-7 84

FL No.: EINECS No.:

02.035 202-896-0

FEMA No.: JECFA No.:

2393 n/a

NAS No.:

2393

Description: a,a-Dimethylphenethyl alcohol has a fresh, floral odor and bitter taste. Consumption: Annual: 56.67 lb Individual: 0.00004802 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.622 mg IOFI: n/a Empirical Formula/MW: C10H14O/150.22 Specifications: (Burdock, 1997) Acid value Appearance

Not more than 1.0 Low-melting, white, crystalline solid; it may remain supercooled as a white, oily liquid

Assay

97%

Boiling point

108∞C at 11 mmHg

Flash point

92∞C

Melting point

24∞C

1.5140-1.5170 at 20∞C Refractive index (supercoolded liquid); 1.5174 at 16∞C 1:3 in 50% alcohol; 1:2 in Solubility 60% alcohol 0.972-0.977 at 25∞C/25∞C; Specific gravity 0.9790 at 16∞C

Congealing point >22∞C

Reported uses (ppm): (FEMA, 19994) Food Category Baked goods Chewing gum Frozen dairy

Usual 15.15 49.87 13.00

Max. 23.59 50.22 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.05 7.45 17.00

Max. 19.00 11.00 20.00

Synthesis: From acetone and benzyl magnesium chloride or benzyl magnesium bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

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a,a a-DIMETHYLPHENETHYL BUTYRATE Synonyms: Benzyl dimethylcarbinyl butyrate; D.M.B.C. butyrate; Benzyl dimethylcarbinyl butyrate; Benzyl dimethylcarbinyl n-butyrate; Butanoic acid, 1,1-dimethyl-2-phenylethyl ester (9CI); Butyric acid, alpha,alpha-dimethylphenethyl ester; Dimethylbenzylcarbinyl butyrate; 1,1-Dimethyl-2-phenylethyl butanoate; alpha,alpha-Dimethylphenethyl butyrate CAS No.: CoE No.:

10094-34-5 FL No.: n/a EINECS No.:

09.232 233-221-8

FEMA No.: JECFA No.:

2394 n/a

NAS No.:

2394

Description: a,a-Dimethylphenethyl butyrate has a mild, herbaceous, fruity (plum-prune) odor and an apricot, peach, plum-like taste. Consumption: Annual: 866.67 lb Individual: 0.0007344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.956 mg IOFI: Artificial Empirical Formula/MW: C14H20O2/220.31 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 9.71 8.42

Max. 5.00 28.15 29.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.96 2.13 5.61

Max. 24.28 6.50 19.67

Synthesis: By esterification of dimethylbenzylcarbinol with n-butyric acid under catalysis or azeotropic conditions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a,a a-DIMETHYLPHENETHYL FORMATE Synonyms: Benzyl dimethylcarbinyl formate; Dimethylbenzylcarbinyl formate; Benzeneethanol, alpha,alpha-dimethyl-, formate (9CI); alpha,alpha-Dimethylbenzeneethanol formate; alpha, alpha-Dimethylphenethyl formate CAS No.: CoE No.:

10058-43-2 FL No.: 353 EINECS No.:

09.086 n/a

FEMA No.: JECFA No.:

2395 n/a

NAS No.:

2395

Description: a,a-Dimethylphenethyl formate has a dry, herbaceous, green, lily-jasmine odor and spicy taste, quite warm and herbaceous. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.892 mg Empirical Formula/MW:

485

IOFI: Artificial

C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Almost insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 20.00 9.50 18.00

Max. 30.00 15.50 22.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.57 4.60 9.75

Max. 5.00 6.50 14.50

Synthesis: From dimethylbenzylcarbinol and formic acid using acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-DIMETHYLPYRAZINE Synonyms: 2,3-Dimethyl-1,4-diazine; 2,3-Dimethylpyrazine; Pyrazine, 2,3-dimethyl(8CI) (9CI) CAS No.: CoE No.:

5910-89-4 n/a

FL No.: EINECS No.:

14.050 227-630-0

FEMA No.: JECFA No.:

3271 n/a

NAS No.:

3271

Description: 2,3-Dimethylpyrazine has a nutty, cocoa-like odor and green note. Consumption: Annual: 71.67 lb Individual: 0.00006073 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.797 mg IOFI: Nature Identical Empirical Formula/MW: C6H8N/108.14 Specifications: (Burdock, 1997) Appearance

Liquid (volatile with steam)

Mass spectra

Assay

C: 66.64%; H: 7.46%; N: 25.90%

Solubility

40 (20), 42 (23), 51(6), 52 (11), 67 (100), 68 (6), 93 (4), 94 (1), 108 (97), 109 (6) Soluble in water, alcohol and ether (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point 156∞C S (6.9, 7.0, 7.1, 8.5, 10.1, 10.5, 11.8) M (3.3, 3.4, 7.3, 9.8, 11.3) IR spectra W (5.2, 6.5, 8.0, 8.3)

Specific gravity

1.0218 at 0∞C

UV spectra

(273.0, 269.5 nm) (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: By heating the reaction product of diacetyl and ethylenediamine with potassium hydroxide in alcohol. Aroma threshold values: Detection: 800 to 2500 ppb Taste threshold values: Taste characteristics at 7.5 ppm: Musty, nut skins, cocoa powdery, roasted coffee and bready. Natural occurrence: Reported to be present in the following foods: Bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, popcorn, potato products, beer, sherry, rum and whiskey, soy products, cheeses, papaya, roasted coconut, oatmeal, barley, mushrooms, macadamia nut, rice, shrimps, clams, scallops and squid.

2,5-DIMETHYLPYRAZINE Synonyms: 2,5-Dimethyl-1,4-diazine; Glycoline; Ketine; 2,5-Dimethylpyrazine; Pyrazine, 2,5-dimethyl- (8CI) (9CI) CAS No.: CoE No.:

123-32-0 2210

FL No.: EINECS No.:

14.020 204-618-3

FEMA No.: JECFA No.:

3272 n/a

NAS No.:

3272

Description: 2,5-Dimethylpyrazine has a characteristic odor of chocolate, roasted nuts, earthy and flavor reminiscent of potato chips. Consumption: Annual: 60.00 lb Individual: 0.00005084 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.709 mg IOFI: Nature Identical Empirical Formula/MW: C6H8N2/108.14 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid; solidifies in cold weather C: 66.64%; H: 7.46%; N: 25.90%

Melting point

15∞C

Refractive index 1.4980 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point

155∞C

Solubility

IR spectra

S (6.7, 7.2, 7.5, 8.6, 9.6) 39 (35), 42 (87), 51 (4), 52 (6), 64 (1), 66 (2), 80 (3), 81 (18), 93 (1), 108 (100), 109 (6)

Specific gravity

Soluble in water, alcohol and ether in all proportions; also soluble in acetone 0.9887 at 20∞C

UV spectra

(277.0 m, 272.0 nm)

Mass spectra

(Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride. Aroma threshold values: Detection: 80 ppb to 1.8 ppm Taste threshold values: Taste characteristics at 7.5 ppm: Musty, potato, cocoa and nutty with a fatty and oily nuance. Natural occurrence: Reported to be present in the following foods: Bakery products, roasted barley, cocoa products, roasted coffee, dairy products, meat, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses, butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans and mushrooms.

2,6-DIMETHYLPYRAZINE Synonyms: 2,6-Dimethyl-1,4-diazine; 2,6-Dimethylpyrazine; Pyrazine, 2,6-dimethyl(8CI) (9CI) CAS No.: CoE No.:

108-50-9 2211

FL No.: EINECS No.:

14.021 203-589-4

FEMA No.: JECFA No.:

3273 n/a

NAS No.:

3273

Description: 2,6-Dimethylpyrazine has a chocolate, roasted nuts, fried potato odor. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.709 mg IOFI: Nature Identical Empirical Formula/MW: C6H8N2/108.14

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Specifications: (Burdock, 1997) Appearance

White crystals

Mass spectra

Assay

C: 66.64%; H: 7.46%; N: 25.90%

Melting point

Boiling point 155.6∞C IR spectra

Solubility

S (6.8, 7.1, 7.2, 8.0, 8.6, 9.8, 11.6) M (3.3, 3.4, 6.5, 7.8, 8.4, 10.7) W (5.1, 5.3, 5.6, 7.6, 10.2)

40 (43), 42 (74), 52 (4), 52 (2), 66 (7), 67 (8), 80 (1), 81 (7), 92 (3), 93 (1), 108 (100), 109 (7) 47-48∞C Soluble in water, alcohol, ether and essential oils

Specific gravity

0.9647 at 50∞C

UV spectra

(275.6, 271.0 nm)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine. Aroma threshold values: Detection: 400 to 1500 ppb Taste threshold values: Taste characteristics at 80 ppm: Nutty, peanut, musty and coffee. Natural occurrence: Reported to be present in the following foods: cocoa products, coffee, diary products, meat, peanuts, pecans, filberts, potato products, rum and whiskey, soy products; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla.

2,6-DIMETHYLPYRIDINE Synonyms: 2,6-Lutidine; 2,6-Dimethylpyridine; alpha,alpha'-Dimethylpyridine; 2,6-Lutidine; alpha,alpha'-Lutidine; Pyridine, 2,6-dimethyl- (9CI) CAS No.: CoE No.:

108-48-5 n/a

FL No.: EINECS No.:

14.065 203-587-3

FEMA No.: JECFA No.:

3540 n/a

NAS No.:

3540

Description: 2,6-Dimethylpyridine has a powerful and diffusive minty-tarry odor. It has also been described to have the odor of pyridine and peppermint. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.313 mg IOFI: n/a Empirical Formula/MW: C7H9N/107.16

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Specifications: (Burdock, 1997) Appearance

Colorless liquid

Assay

≥99%

Boiling point Melting point

142-145∞C –5.8∞C

Refractive index 1.498 at 20∞C Soluble in water; slightly Solubility soluble in fat Specific gravity 0.93; 0.923 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings Gravies

Usual 1.50 0.15 0.15 0.50

Max. 10.00 3.00 3.00 5.00

Food Category Instant coffee, tea Meat products Snack foods Soups

Usual 0.01 1.00 2.00 0.50

Max. 0.15 5.00 10.00 5.00

Synthesis: Synthesis from ethyl acetoacetate, formaldehyde, and ammonia; isolated from basic fraction of coal tar. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Nutty, coffee, cocoa, musty, bready and meaty. Natural occurrence: Reported found in bread, tea, peppermint oil, cheeses, chicken, beef, pork, beer, sherry, whiskies, cocoa, coffee, tea, oatmeal, rice bran, buckwheat and malt.

p-a-DIMETHYL STYRENE Synonyms: p-Isopropenyl toluene; 1-Methyl-4-isopropenyl benzene; 2-p-Tolyl propene CAS No.: CoE No.:

1195-32-0 2260

FL No.: EINECS No.:

01.010 214-795-9

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.15 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.345 mg Empirical Formula/MW:

3144 n/a

NAS No.:

3144

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

C10H12/132.18 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Liquid; oxidizes and slowly polymerizes in the presence of air 186-189∞C; 82∞C at 21 mmHg –20∞C (–28∞C)

Refractive index Specific gravity

1.5329 at 20∞C (1.5350 at 20∞C) 0.9038 at 15.5∞C

Reported uses (ppm): (FEMA, 1997) Food Category Alcoholic beverages Baked goods

Usual 2.00 1.28

Max. 4.00 2.46

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 0.53 0.96 2.00 0.99 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1997) (Continued) Food Category Frozen dairy

Usual 0.93

Max. 1.90

Food Category Soft candy

Usual Max. 2.22 4.97 (Part 2 of 2)

Synthesis: By passing a stream of p-cymene and water vapors over activated aluminum oxide at 730∞C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: Spicy, balsamic, musty, and eugenol/guiacol-like with a nutty nuance. Natural occurrence: Reported present in Indian hemp (Cannabis indica).

DIMETHYL SUCCINATE Synonyms: Dimethyl butanedioate; Methyl succinate; Butanedioic acid, dimethyl ester (9CI); Dimethyl succinate; Succinic acid, dimethyl ester (8CI) CAS No.: CoE No.:

106-65-0 439

FL No.: EINECS No.:

09.445 203-419-9

FEMA No.: JECFA No.:

2396 616

NAS No.:

2396

Description: Dimethyl succinate has a pleasant, ethereal, winy odor and fruity, winy and burning flavor. Consumption: Annual: 2266.67 lb Individual: 0.001920 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 100 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 2.213 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O4/146.15 Specifications: (JECFA, 1999) Acid value Appearance

1.0 (max) Colorless to pale-yellow liquid

Assay

98%

Boiling point

195-196∞C

Melting point 18-19∞C Refractive index 1.418-1.421 1 ml is soluble in 1 ml 95% alcohol; slightly soluble to soluble in water; slightly Solubility soluble in alcohol; miscible in oils Specific gravity 1.114-1.118

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.00 7.50 10.00

Max. 18.75 13.13 30.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 96.88 3.16 10.00

Max. 96.88 4.86 18.75

Synthesis: By direct esterification of the acid with the alcohol in benzene solution at the boil in the presence of concentrated H2SO4. Aroma threshold values: n/a

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Taste threshold values: Taste characteristics at 0.1%: Sweet, fruity, green with a soapy, waxy nuance. Natural occurrence: Reported found in filbert nuts and starfruit.

cis- and trans-2,5-DIMETHYLTETRAHYDROFURAN-3-THIOL Synonyms: 3-Furanthiol, tetrahydro-2,5-dimethyl-; 2,5-Dimethyl-3-tetrahydrofuranthiol, cisand trans- isomers; Tetrahydro-2,5-dimethylfuran-3-thiol 26486-21-5 FL No.: CAS No.: n/a FEMA No.: 3971 NAS No.: n/a CoE No.:

n/a

EINECS No.:

n/a

JECFA No.:

1091

Description: cis- and trans-Dimethyltetrahydrofuran-3-thiol has a roasted meat, sulfurous onion aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE:n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 0.109 mg (FEMA) IOFI: n/a Empirical Formula/MW: SH

C6H12OS/132

H3C

O

CH3

Specifications: (JECFA, 2002) Appearance

Pale yellow to amber liquid

Refractive index

Assay

96% (Mixture of 4 stereoisomers

Solubility

Boiling point 175∞C; 75∞C (25 mm Hg) IdentificaMS IR NMR tion test

Specific gravity

1.477-1.484 Insoluble in water,soluble in organic solvents, fats; miscible with alcohol 1.040-1.048 at 20∞C

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments/relishes Frozen dairy Fruit ices Gravies

Usual 0.20 0.40 1.00 0.20 0.30 0.20 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Max. 0.40 0.80 2.00 0.40 0.60 0.40 0.20

Food Category Hard candy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.40 0.20 0.20 0.20 0.30 0.20

Max. 0.80 0.40 0.40 0.40 0.60 0.40

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cis- and trans-2,5-DIMETHYLTETRAHYDRO-3-FURYL THIOACETATE Synonyms: Ethanethioic acid, S-(tetrahydro-2,5-dimethylfuranyl)ester; S-(2,5-Dimethyl)tetrahydrofuran-3-yl thioacetate; 2,5-Dimethyl-3-thioacetoxy-tetrahydrofuran, cis- and transisomers CAS No.: CoE No.:

252736-39-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3972 1092

NAS No.:

n/a

Description: cis- and trans-2,5-Dimethyltetrahydro-3-furyl thioacetate has a roast meat, sulfurous and onion odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 0.924 mg (FEMA) IOFI: n/a Empirical Formula/MW: S

C8H14O2S/174.30 H3C

O

O CH3 CH3

Specifications: (JECFA 2002) Appearance

Pale yellow liquid

Refractive index

Assay

90% (Mixture of 4 stereoisomers)

Solubility

Boiling point

241∞C (760 mmHg); 50∞C (1 mm Hg)

Specific gravity

Identification test

MS IR NMR

1.468-1.474 Insoluble in water, soluble in organic solvents, fats; miscible with alcohol 0.933-1.003 at 20∞C

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiments/relishes Frozen dairy Fruit ices Gelatins/puddings Gravies

Usual 1.00 3.00 3.00 4.00 1.00 2.00 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Max. 2.00 6.00 6.00 8.00 2.00 4.00 4.00 4.00 4.00

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 2.00 1.00 1.00 1.00 1.00 2.00 2.00

Max. 5.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00

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2,5-DIMETHYLTHIAZOLE Synonyms: Thiazole, 2,5-dimethyl CAS No.: CoE No.:

4175-66-0 n/a

FL No.: EINECS No.:

15.063 n/a

FEMA No.: JECFA No.:

4035 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 1.6 mg (FEMA) Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a S

H3C

C5H7SN/113

NAS No.:

CH3

N

Reported uses (ppm): (FEMA, 2003) Food Category Baked goods Beverages (alcoholic) Beverages (nonalcoholic) Breakfast cereals Frozen dairy Fruit ices Gelatins/puddings Gravies

Usual 5.00 2.00 3.00 3.00 3.00 2.00 2.00 2.00

Max. 10.00 4.00 6.00 6.00 6.00 4.00 4.00 4.00

Food Category Hard candy Meat products Milk products Seasonings/flavors Snack foods Soft candy Soup

Usual 4.00 3.00 2.00 2.00 2.00 3.00 2.00

Max. 8.00 6.00 4.00 4.00 4.00 6.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in several foods including meat, coffee, tea (black), cocoa and barley (roasted). Also formed in D-glucose/L-cysteine Maillard system upon microwave irradiation or conventional heating.

4,5-DIMETHYL THIAZOLE Synonyms: Dimethyl thiazole, 4,5CAS No.: CoE No.:

3581-91-7 n/a

FL No.: EINECS No.:

15.017 222-703-3

FEMA No.: JECFA No.:

3274 n/a

NAS No.:

3274

Description: 4,5-Dimethyl thiazole has a roasted nutty, boiled poultry odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 4.365 mg Empirical Formula/MW:

IOFI: n/a

C5H7NS/113.18 Specifications: (Burdock, 1997) Boiling point Melting point Refractive index

158∞C; 81-83∞C at 59 mmHg 83-84∞C 1.5150-1.5200 at 20∞C

Solubility Specific gravity

Soluble in alcohol and ether 1.07808-1.08400 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 20.00 10.00 10.00 6.00

Max. 10.00 20.00 10.00 10.00 6.00

Food Category Gravies Hard candy Meat products Soft candy Soups

Usual 20.00 10.00 20.00 10.00 20.00

Max. 20.00 10.00 20.00 10.00 20.00

Synthesis: From methyl-a-bromoethyl ketone; by oxidation of 2-mercaptothiazoles with hydrogen peroxide in aqueous solution; from 2-mercapto-4,5-dimethylthiazole. Aroma threshold values: Detection: 470 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted peanuts, peaches, grilled pork, coffee, toasted oats, malt, shrimps and scallops.

2,5-DIMETHYL-3-THIOFUROYLFURAN Synonyms: S-(2,5-Dimethyl-3-duryl)thio-2-furoate; 3-Furancarbothioic acid S-(2,5-dimethyl-3-furanyl)ester CAS No.: CoE No.:

55764-31-3 FL No.: 2323 EINECS No.:

13.040 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW:

3481 n/a

NAS No.:

3481

Individual: < 1.00 mg/kg/day

IOFI: n/a

C11H10O3S/222.26 Specifications: (Burdock, 1997) Appearance

Low-melting solid

Boiling point

Assay

≥99%

Solubility

83∞C at 0.7 mmHg Insoluble in water; slightly soluble in fats

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Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-THIOISOVALERYLFURAN Synonyms: S-(2,5-Dimethyl-3-furyl) 3-methylbutanethioate; 2,5-Dimethyl-3-thioisovaleryl-furan; 2,5-Dimethyl-3-thioisovaleryl furan; Isovaleric acid, thio-, S-2,5-dimethyl3-furyl ester CAS No.: CoE No.:

55764-28-8 FL No.: 2324 EINECS No.:

13.041 259-802-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

3482 n/a

NAS No.:

3482

Individual: 0.00001415 mg/kg/day

IOFI:Artificial

C11H16O2S/212.31 Specifications: (Burdock, 1997) Assay

99.1%

Solubility

Boiling point Refractive index

124-125∞C at 6 mmHg 1.498

Specific gravity

Insoluble in water; slightly soluble in fat 1.028

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods

Usual 0.20

Max. 0.20

Food Category Meat, sauces, soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.20

Max. 0.20

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2,6-DIMETHYLTHIOPHENOL Synonyms: 2,6-Dimethylbenzenethiol; 2,6-Xylenethiol; Benzenethiol, 2,6-dimethyl- (9CI); 2,6-Dimethylbenzenethiol; 2,6-Dimethylthiophenol CAS No.: CoE No.:

118-72-9 n/a

FL No.: EINECS No.:

12.082 204-272-3

FEMA No.: JECFA No.:

3666 530

NAS No.:

3666

Description: 2,6-Dimethylthiophenol has a strong odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.122 mg IOFI: n/a Empirical Formula/MW: C8H10S/138.23 Specifications: (JECFA, 1999) Appearance

Colorless to yellow liquid

Assay

97% (min)

Boiling point

87∞C

Refractive index 1.527-1.531 Slightly soluble in water; Solubility soluble in fat Specific gravity 1.044

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Gelatins, puddings

Usual 0.01 0.50 0.50 0.10 1.00 0.05 0.05 0.05 0.05

Max. 0.05 3.00 3.00 0.50 5.00 0.50 0.50 0.50 0.25

Food Category Gravies Hard candy Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.05 0.30 0.20 0.10 0.01 0.10 0.50 0.30 0.50

Max. 0.50 2.50 1.00 0.50 0.05 0.50 5.00 1.50 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Meaty, vegetative and nutty with a slight sulfuraceous nuance. Natural occurrence: Reported found in boiled beef.

DIMETHYL TRISULFIDE Synonyms: Dimethyl trisulfide; Methyl trisulfide (8CI); Trisulfide, dimethyl (9CI); 2,3, 4-Tri-thiapentane CAS No.: CoE No.:

3658-80-8 539

FL No.: EINECS No.:

12.013 222-910-9

FEMA No.: JECFA No.:

3275 582

NAS No.:

3275

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Description: Dimethyl trisulfide has a powerful, diffusive, penetrating odor reminiscent of fresh onion. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.264 mg IOFI: Nature Identical Empirical Formula/MW: C2H6O3/126.27 Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Assay

97.0% (min)

Boiling point

165-170∞C

Refractive index 1.595-1.605 Very slightly soluble in water; soluble in alcohol, Solubility propylene glycol and oils Specific gravity 1.195-1.210

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Soups

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: It is produced by the microorganism, L. cremoris S2. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in the volatile portion of fresh onion juice; the major aroma component in cooked vegetables of the Brassica genus. Also reported found in kohlrabi, cabbage, onion, garlic, shallots, leek, peas, mustard, wheaten bread, cheeses, milk, cooked chicken, pork, beef, hop oil, beer, brandies, whiskey, sherry, grape wine, cocoa, coffee, roasted peanuts, mushrooms, broccoli, cauliflower, brussels sprouts, radishes, pumpkin, sweet corn, shellfish and squid.

3,5-DIMETHYL-1,2,4-TRITHIOLANE Synonyms: 1,24-Trithiolane, 3,5-dimethyl-; 3,5-Dimethyl-1,2,4-trithiolane; 1,2,4-Trithiol ane,3,5-dimethyl- (8CI) (9CI) CAS No.: CoE No.:

23654-92-4 FL No.: n/a EINECS No.:

15.025 245-808-6

FEMA No.: JECFA No.:

3541 573

NAS No.:

3541

Description: 3,5-Dimethyl-1,2,4-trithiolane has a meat flavor. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2000)

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Trade association guidelines: FEMA PADI: 0.008 mg Empirical Formula/MW:

IOFI: Nature Identical

C4H8O3/152.29 Specifications: (JECFA, 1999) Assay

98% (min)

Boiling point

43-45∞C

Refractive index 1.593-1.603 Insoluble in water; soluble Solubility in fat

Reported uses (ppm): (FEMA, 1994) Food Category Milk products Gravies

Usual 0.05 0.05

Max. 0.30 0.30

Food Category Meat products Soups

Usual 0.05 0.05

Max. 0.30 0.30

Synthesis: n/a Aroma threshold values: Detection: 2 ppb. Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, cooked chicken, pork, mutton, roasted filberts, dried kidney beans, shrimps, clams and mushrooms.

6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE Synonyms: 2,6-Dimethyl-2,6-undecadien-10-one; Geranyl acetone; 5,9-Undecadien-2-one, 6,10-dimethyl-, (E) CAS No.: CoE No.:

689-67-8 n/a

FL No.: EINECS No.:

07.216 211-711-2

FEMA No.: JECFA No.:

3542 n/a

NAS No.:

3542

Description: 6,10-Dimethyl-5,9-undecadien-2-one has a green and rosy floral odor and fresh-floral, light, but rather penetrating sweet-rosy, slightly green, magnolia-like odor. It blends well in lavender and fruity notes, where it imparts a clean and natural character. It helps to round out floral bouquets. Consumption: Annual: 483.33 lb Individual: 0.0004096 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.465 mg IOFI: Nature Identical Empirical Formula/MW:

C13H22O/194.32

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Specifications: (Burdock, 1997) Appearance

Colorless to slightly yellow liquid; pale-yellowish or almost colorless, oily liquid

Refractive index

Assay

≥95%

Solubility

Boiling point

107∞C at 3.5 mmHg; 247∞C

Specific gravity

Flash point

101∞C

1.4670-1.4674 at 20∞C; 1.467-1.469 at 20∞C Soluble in water; soluble in alcohol and oil 0.8652 at 25∞C; 0.860 -0.870 at 25∞C; 0.88

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00

Max. 10.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: By reaction of linalool and ethyl acetoacetate with an alkaline catalyst and subsequent rearrangement and decarboxylation. Aroma threshold values: Detection: 60 ppb to 6.4 ppm Taste threshold values: n/a Natural occurrence: Reported found in oil of citronella, yellow passion fruit, peppermint, Scotch spearmint oil, Japanese seafood, scallop, tomato, citrus peel oils, carrots, papaya, melon, Parmesan cheese, milk powder, cognac, tea, starfruit, figs, mango, red sage, nectarines, clams and pork.

2,4-DIMETHYL-5-VINYLTHIAZOLE CAS No.: CoE No.:

65505-18-2 FL No.: 2237 EINECS No.:

15.005 n/a

FEMA No.: JECFA No.:

3145 n/a

NAS No.:

3145

Description: 2,4-Dimethyl-5-vinylthiazole has a nut-like flavor. Consumption: Annual: <1.00 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.746 mg IOFI: n/a Empirical Formula/MW: C7H9NS/139.21 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.00 3.07 1.00 1.73

Max. 4.00 5.83 3.00 3.17

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.07 0.81 3.07

Max. 1.00 2.50 1.42 5.83

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef.

DIPHENYL DISULFIDE Synonyms: Phenyl disulfide; Phenyl dithiobenzene CAS No.: CoE No.:

882-33-7 n/a

FL No.: EINECS No.:

12.043 212-926-4

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.205 mg Empirical Formula/MW:

3225 578

NAS No.:

3225

Individual: 0.0000007 mg/kg/day

IOFI: n/a

C12H10S2/218.34 Specifications: (JECFA, 1999) Appearance

Orthorhombic needles

Melting point

Assay

98% (min)

Solubility

Boiling point

310∞C

Specific gravity

61-62∞C Insoluble in water; soluble in alcohol, ether, benzene and carbon disulfide 1.353

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.55 0.40 0.50

Max. 1.00 3.50 1.00 1.00

Food Category Gravies Milk products Nonalcoholic beverages Soft candy

Usual 0.10 0.60 0.40 0.65

Max. 5.00 2.67 1.00 1.50

Synthesis: By heating and passing a stream of air over an ammoniacal solution of thiophenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Naturally occurring phytoalexin-like substance.

DIPHENYL ETHER Synonyms: Benzene, 1,1'-oxybis- (9CI); Benzene, phenoxy; Diphenyl ether; Diphenyl oxide; Ether, diphenyl; Geranium crystals; 1,1'-Oxybisbenzene; Oxydiphenyl; Phenoxybenzene; Phenyl ether (8CI); Phenyl ether, vapor; Phenyl oxide CAS No.: CoE No.:

101-84-8 2201

FL No.: EINECS No.:

04.035 202-981-2

FEMA No.: JECFA No.:

3667 n/a

NAS No.:

3667

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Description: Diphenyl ether has a harsh, floral-green, metallic geranium-type odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.053 mg IOFI: n/a Empirical Formula/MW: C12H10O/170.21 Specifications: (Burdock, 1997) Appearance

Colorless, long, crystalline needles or colorless oily liquid

Refractive index 1.5787 at 20∞C

Assay

>99.9%

Solubility

Boiling point Melting point

252∞C 28∞C

Specific gravity

Very slightly soluble in water; soluble in oils 1.0748 at 20∞C; 1.075 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.40

Max. 2.50

Food Category Soft candy

Usual 2.00

Max. 6.00

Synthesis: By heating potassium phenolate with bromobenzene or with chlorobenzene at elevated temperatures. Aroma threshold values: Detection: 100 ppb Taste threshold values: n/a Natural occurrence: Reported found in muscat grapes, grilled beef, green tea, potato chips, buckwheat, Bourbon vanilla and lemon balm.

1,3-DIPHENYL-2-PROPANONE Synonyms: Benzyl ketone; Dibenzyl ketone; alpha,alpha'-Diphenylacetone; 1,3-Diphenylacetone; 1,3-Diphenylpropanone; 1,3-Diphenyl-2-propanone; 2-Propanone, 1,3-diphenyl(8CI)(9CI) CAS No.: CoE No.:

102-04-5 n/a

FL No.: EINECS No.:

07.086 203-000-0

FEMA No.: JECFA No.:

2397 832

NAS No.:

2397

Description: 1,3-Diphenyl-2-propanone has a sweet, faint, fruity odor reminiscent of bitter almond. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001).

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Trade association guidelines: FEMA PADI: 2.89 mg Empirical Formula/MW:

IOFI: n/a

C15H14O/210.28 Specifications: (Burdock, 1997) Appearance

White crystals

Melting point

Assay

98%

Solubility

Boiling point

331∞C

35∞C Soluble in ether; 1:2 in 95% alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 8.00

Max. 18.00 9.00 12.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.05 4.00 12.00

Max. 0.05 5.00 16.00

Synthesis: By heating a, a'-phenyl benzyl ethylene glycol or a, a'-phenyl benzyl ethylene oxide in the presence of diluted H2SO4 or ZnCl2; also by dry distillation of phenylacetate and magnesium chloride (C6H5CH2COOMgCl) or other salts of phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIPROPYL TRISULFIDE Synonyms: Dipropyl trisulfide; Dipropyl trisulphide; Propyl trisulfide; Trisulfide, dipropyl (9CI) CAS No.: CoE No.:

6028-61-1 726

FL No.: EINECS No.:

12.023 227-903-4

FEMA No.: JECFA No.:

3276 585

NAS No.:

3276

Description: Dipropyl trisulfide has a very powerful, diffusive, garlic-like odor. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Approved. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.264 mg IOFI: Nature Identical Empirical Formula/MW: C6H14S3/182.38 Specifications: (JECFA, 2000) Acid value

99.0 (max)

Appearance

Colorless liquid

Boiling point

98∞C

Refractive index 1.542-1.590 Almost insoluble in water; Solubility soluble in alcohol and oils Specific gravity 1.135-1.170

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 1.00

Food Category Meat products

Usual Max. 1.00 1.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes Gravies

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Soups

Usual 1.00

Max. 1.00

(Part 2 of 2)

Synthesis: By adaptation of Westlake’s procedure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a volatile constituent in onion oil. Also found in roasted onion, shallot, onion, leek (raw), chive, nobiru (Allium grayi Regal), roasted peanut and durian (Durio zibethinus).

DISODIUM 5'-GUANYLATE Synonyms: Disodium guanylate; Disodium 5'-guanylate; Disodium GMP; Disodium guanosine-5'-monophosphate; Disodium 5'-GMP; Disodium 5'-guanylate; GMP; GMP disodium salt; GMP sodium salt; Guanosine 5'-(disodium phosphate); Guanosine 5'monophosphate disodium salt; Guanosine 5'-phosphate disodium salt; Guanosine 5'MP, disodium salt; 5'-Guanylic acid, disodium salt (8CI) (9CI); Guanylic acid sodium salt; Sodium GMP; Sodium guanosine 5'-monophosphate; Sodium guanylate; Sodium 5'-guanylate; 5'GMP disodium salt CAS No.: CoE No.:

5550-12-9 n/a

FL No.: EINECS No.:

n/a 226-914-1

FEMA No.: JECFA No.:

3668 n/a

NAS No.:

3668

Description: Disodium guanylate contains approximately seven molecules of water of crystallization. It has a characteristic taste. Disodium guanylate (GMP) is often used in combination with disodium inosinate (IMP) and monosodium glutamate (MSG). These substances are some of the taste principle components in both animal and vegetable foods, and they contri-bute to a fundamental taste sensation called “savory.” The taste intensity differs with the concentration. Although taste quality of IMP or GMP in the presence of MSG is almost similar, GMP provides smoother “fullness” and “thickness” than IMP. The synergistic effect between nucleotides and MSG in cooking has long been empirically established. For example, in traditional Japanese cooking, soup stocks are made by simmering dried tangle (kombu), rich in glutamate (2.26 to 5.73 g/100 g), along with dried bonito (katsuobishi), rich in IMP (0.63 to 1.31 g/100 g) or with a type of dried mushroom, (shiitake) rich in GMP (0.21 g/100 g). Europeans make soup stocks by cooking animal meats rich in IMP or several kinds of mushrooms rich in GMP, along with vegetables containing glutamate (Burdock, 1997). Consumption: Annual: 91666.67 lb Individual: 0.07768 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 155.120, 155.130, 155.170, 155.200, 155.201, 172.530 FDA (other): n/a JECFA: ADI: Not specified (1993)

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Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: n/a

C10H12N5O8Na2P/407.20

Specifications: (FCC, 1996) Appearance

Colorless or white crystals or as a white crystalline powder

Arsenic

Less than 3 ppm

Amino acids Ammonium salts

Passes test Passes test 97.0-102.0% as C10H12N5O8Na2P, calculated on an anhydrous basis

Assay

pH of a 1 in 20 solution Heavy metals (as Pb) Loss on drying Other nucleotides Solubility

Between 7.0 and 8.5 Not more than 10 mg/kg Passes test Passes test Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings Gravies Main dishes, NEC Meat products

Usual n/a n/a n/a n/a n/a n/a n/a n/a n/a n/a

Max. 143.00 0.40 3200.00 2000.00 10.00 3000.00 2000.00 240.00 1000.00 200.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual Max. n/a 46.00 n/a 2000.00 n/a 240.00 n/a 200.00 n/a 140.00 n/a 150.00 n/a 1000.00 n/a 50.00 n/a 3000.00 n/a 720.00

Synthesis: This flavor enhancer is derived from fungal sources. Aroma threshold values: n/a Taste threshold values: 0.0125 g/dl (in water) Natural occurrence: Reported found in mushroom (shiitake, enokidake, matsutake, syoro, hatsutake) pork, chicken and whale.

DISODIUM 5'-INOSINATE Synonyms: 5'-Inosinic acid, disodium salt; Disodium inosinate; Disodium IMP; Disodium 5'-inosinate; Disodium inosine 5'-phosphate; Disodium inosine-5'-monophosphate; IMP disodium salt; IMP sodium salt; Inosin-5'-monophosphate disodium; Inosine 5'-monophosphate disodium; Inosine 5'-monophosphate disodium salt hydrate; Inosine 5'IMP disodium salt; Inosine-5'-monophosphoric acid disodium salt; Inosine-5'-phosphate; Inosinic acid; 5'Inosinic acid, disodium salt (8CI) (9CI); Sodium inosinate; Sodium 5'-inosinate; 5'-IMP Disodium salt; 5'-Inosinate sodium CAS No.: CoE No.:

4691-65-0 n/a

FL No.: EINECS No.:

n/a 225-146-4

FEMA No.: JECFA No.:

3669 n/a

NAS No.:

3669

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Description: Disodium 5'-inosinate contains approximately 7.5 molecules of water of crystallization. It is odorless and has characteristic taste. For other details of description, see above, Disodium 5'-Guanylate. Consumption: Annual: 106833.33 lb Individual: 0.09053 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 155.120, 155.130, 155.170, 155.200, 155.201, 172.535 FDA (other): n/a JECFA: ADI: Not specified (1993) Trade association guidelines: FEMA PADI: 110.267 mg IOFI: n/a Empirical Formula/MW:

C10H11N4O8Na2P/392.19

Specifications: (FCC, 1996) Amino acids

Passes test

Ammonium salts

Passes test Colorless or white crystals or white crystalline powder 97.0-102.0% as C10H11N4O8Na2P, calculated on an anhydrous basis Not more than 0.015%

Appearance Assay Barium salt Clarity and color of solution

Passes test

Heavy metals (as Pb) Lead Other nucleotides

Not more than 0.002% Not more than 10 mg/kg Passes test

pH of a 1 in 20 solution

Between 7.0 and 8.5

Solubility

Soluble in water

Water

Not more than 28.5%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gravies Meat products Milk products

Usual Max. 49.60 141.00 0.40 0.40 98.00 3200.00 310.00 2000.00 10.00 10.00 2000.00 3000.00 107.00 660.00 88.00 220.00 46.00 46.00

Food Category Usual Nonalcoholic beverages 55.00 Other grains 210.00 Poultry 200.00 Processed vegetables 98.00 Reconstituted vegetables 6.00 Seasonings, flavors 14.00 Snack foods 16.00 Soft candy 2000.00 Soups 68.00

Max. 220.00 240.00 200.00 220.00 50.00 1000.00 50.00 3000.00 660.00

Synthesis: Disodium 5'-inosinate is derived from mineral, animal (meat/fish), vegetable or fungal sources. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, pork, chicken, whale, horse mackerel, sweet fish, common sea bass, pilchard, black sea bream, pike, mackerel, mackerel keta salmon, tuna, globefish, eel, dried bonito and squilla.

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DISODIUM PHOSPHATE Synonyms: Phosphoric acid, disodium salt; Sodium monohydrogen phosphate (2:1:1); Sodium phosphate dibasic; Disodium hydrogenorthophosphate CAS No.: CoE No.:

7558-79-4 n/a

FL No.: EINECS No.:

n/a 231-448-7

FEMA No.: JECFA No.:

2398 n/a

NAS No.:

2398

Description: Disodium phosphate is anhydrous or contains two molecules of water of hydration. Consumption: Annual: 33500000.00 lb Individual: 28.3898 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 133.169, 133.173, 133.179, 135.110, 137.305, 139.110, 150.141, 150.161, 182.6290, 582.6290 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.43 mg IOFI: n/a Empirical Formula/MW: Na2HO4P/141.98 Specifications: (FCC, 1996) White, crystalline powder or granules Not less than 98% of Na2HPO4 after drying

Heavy metal (as Pb) Insoluble substances

Arsenic (as As)

Not more than 3 mg/kg

Loss on drying

Fluoride

Not more than 0.005%

Solubility

Appearance Assay

Not more than 10 mg/kg Not more than 0.2% Not more than 5% for anhydrous; between 18 and 22% for dihydrate Soluble in water; insoluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Fats, oils Frozen dairy Gelatins, puddings Gravies Imitation dairy Meat products

Usual 1.69 3.78 16.59 3.96 0.56 1.88 7.14 0.55 1.16

Max. 1.71 6.63 31.29 4.14 0.66 3.11 7.69 0.57 1.87

Food Category Milk products Other grains Poultry Processed vegetables Snack foods Soft candy Soups Sweet sauces

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 9.63 6.94 2.50 0.82 0.34 0.10 0.52 0.46

Max. 35.32 6.94 5.00 0.82 2.19 0.20 0.52 0.46

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DISODIUM SUCCINATE Synonyms: Sodium succinate; Butanedioic acid, disodium salt (9CI); Disodium butanedioate; Disodium succinate; Succinic acid, disodium salt CAS No.: CoE No.:

150-90-3 n/a

FL No.: EINECS No.:

08.113 205-778-7

FEMA No.: JECFA No.:

3277 n/a

NAS No.:

3277

Description: Disodium succinate has an acidic flavor. It is used as an acidity regulator and flavor enhancer. Consumption: Annual: 650.00 lb Individual: 0.0005508 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 29.328 mg IOFI: n/a Empirical Formula/MW: C4H4Na2O4 . 6H2O/270.16 Specifications: (Burdock, 1997) Appearance Assay

Granules or crystalline powder; anhydrous when heated to 120∞C Anhydrous, 59.99%; hydrate, 40.01%; as succinic acid 43.71%

Arsenic (as As2O3)

1 ppm (max)

Heavy metal (as Pb)

10 ppm (max)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies

Usual 60.00 60.00 60.00 60.00 60.00

Max. 60.00 60.00 60.00 60.00 60.00

Food Category Meat products Milk products Nonalcoholic beverages Other grains Soups

Usual 60.00 60.00 60.00 60.00 60.00

Max. 60.00 60.00 60.00 60.00 60.00

Synthesis: By a patented process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in condiments.

SPIRO[2,4-DITHIA-1-METHYL-8-OXABICYCLO[3.3.0]OCTANE3,3'(1'-OXA-2'-METHYL)CYCLOPENTANE] PLUS SPIRO[DITHIA6-METHYL-7-OXABICYCLO[3.3.0]OCTANE-3,3'-(1'-OXA-2METHYL)CYCLO-PENTANE] Synonyms: Hexahydro-2'3a-dimethylspiro[1,3-dithiolo[4,5b]furan-2,3'(2'H)-furan] CAS No.: CoE No.:

38325-25-6 FL No.: 2325 EINECS No.:

15.007 253-884-7

Description: This compound has a meaty aroma. Consumption: Annual: 200.00 lb

FEMA No.: JECFA No.:

3270 n/a

NAS No.:

3270

Individual: 0.0001694 mg/kg/day

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Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.042 mg Empirical Formula/MW:

IOFI: Artificial

C10H16O2S2/232.2 Specifications: (Burdock, 1997) Assay Boiling point

95% by VPC (65/35 mixture) 135-140∞C at 3 mmHg

Refractive index 1.5619

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 0.045 2.40 0.25 0.25 0.01

Max. 0.045 2.40 0.25 0.25 0.01

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.10 0.07 0.045 0.10 0.07

Max. 0.10 0.07 0.045 0.10 0.07

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,4-DITHIANE Synonyms: p-Dithiane; 1,4-Dithiocyclohexane; 1,4-Dithiin, tetrahydro; Diethylene disulfide CAS No.: CoE No.:

505-29-3 n/a

FL No.: EINECS No.:

15.066 208-007-2

FEMA No.: JECFA No.:

3831 456

NAS No.:

n/a

Description: 1,4-Dithiane has a seafood-like odor and a garlic/onion taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.005146 mg IOFI: Nature identical Empirical Formula/MW: C4H8S2/120.24 Specifications: (JECFA, 1999) Appearance

White to off-white crystals

Melting point

107-113∞C (Part 1 of 2)

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Specifications: (JECFA, 1999) (Continued) Assay

97 (min)

Boiling point

200∞C

Slightly soluble in hot water; soluble in hot alcohol, oil

Solubility

(Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Meat products

Usual 0.02 0.02

Max. 8.00 2.00

Food Category Seasonings, flavors Soups

Usual 20.00 0.02

Max. 20.00 1.00

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

2,8-DITHIANON-4-EN-4-CARBOXALDEHYDE Synonyms: Methialdol; 5-(Methylthio)-2-(methyl-thio)methylpent-2-en1-al; 2-Pentenal, 5(methy-thio-2-[(methylthio)methyl]-; 2,8-Dithianon-4-en-4-carboxaldehyde; 5-(Methylthio)-2-((methylthio)methyl)-2-pentenal; 5-(Methylthio)-2-((methylthio)methyl)pent-2enal; 2-Pentenal, 5-(methylthio)-2-((methylthio)methyl)- (9CI) CAS No.: CoE No.:

59902-01-1 FL No.: n/a EINECS No.:

12.065 261-978-4

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.013 mg Empirical Formula/MW:

3483 471

NAS No.:

3483

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

C8H14OS2/190.32 Specifications: (JECFA, 1999) Assay Refractive index

98% (min) 1.557-1.567

Solubility Specific gravity

Slightly soluble in water 1.106-1.107

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 0.10 0.10 0.10

Max. 0.20 0.20 0.20

Food Category Seasonings, flavors Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato juice.

Usual 0.10 0.10

Max. 0.20 0.20

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2,2'-(DITHIODIMETHYLENE)-DIFURAN Synonyms: Bis(2-furfuryl)disulfide; Difurfuryl disulfide; Furfuryl disulfide; 2,2'-(Dithiodimethylene) difuran; 2,2'-(Dithiobis(methylene))bisfuran; Furan, 2,2'-(dithiobis(methylene)) bis- (9CI) CAS No.: CoE No.:

4437-20-1 n/a

FL No.: EINECS No.:

13.050 224-649-6

FEMA No.: JECFA No.:

3146 n/a

NAS No.:

3146

Description: 2,2'-(Dithiodimethylene)-difuran has a powerful, repulsive sulfide odor. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.023 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O2S2/226.32 Specifications: (Burdock, 1997) Appearance

Pale-yellow, oily liquid

Melting point

Boiling point

112-113∞C at 0.5 mmHg

Solubility

10∞C Slightly soluble in water; very soluble in alcohol and organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.01 0.08 0.09 0.06

Max. 0.10 0.40 0.73 0.15

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.04 0.08

Max. 0.20 0.13 0.40

Synthesis: From furfural and sodium hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Roasted, sulfuraceous, alliaceous, green and meaty. Natural occurrence: Reported found in beef (boiled, cooked) and coffee.

DITTANY (Roots) Botanical name: Dictamnus albus L. Botanical family: Rutaceae Other names: Fraxinella; Burning-bush; Gas-plant; White Dittany Foreign names: Dictame ou Fraxinelle (Fr.), Weisser Diptam, Ascherwurz (Ger.), Dictamo blanco, Fraxinella (Sp.), Dittamo (It.) CAS No.: CoE No.:

977047-65-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6052

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Description: Dittany is a glabrous, perennial herb covered with a tacky gland. The plant is native to the island of Crete and widespread throughout the mountains of southern Europe. It has erect, round nodulose stems; coriaceous leaves; irregular, white (sometimes red-streaked) flowers arranged in hirsute clusters; and glabose seeds with an outer black, shiny tunic. Dittany has pale roots. All parts of the plant are covered with lemon-scented glands, which exude sufficient vapor to ignite in hot weather. The parts used are the roots and bark. Dittany has a tonic, aromatic flavor. Derivatives: Infusion (2%) and tincture (20%) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Dittany contains tannic acid, a trace of glucose, gummy matter, considerable extractive matter, a part of which was bitter and acid, and dark-green resin; the ashes give salts of potassium, calcium, magnesium and iron. The presence of dictamine (alkaloid), in combination with trigonellin and chlorine, is responsible for the antispasmodic properties of dittany derivatives. Dittany has been claimed to contain the 5-methoxypsoralen and 8methoxypsoralen responsible for photocontact dermatitis. Aroma threshold values: n/a Taste threshold values: n/a

DITTANY OF CRETE Botanical name: Origanum dictamnus L. Botanical family: Labiatae Other names: Spanish hops Foreign names: Origan dictame (Fr.), Dosten Diptam (Ger.), Dictamo (Sp.), Dittamo Cretico (It.) CAS No.: CoE No.:

977017-92-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2399 n/a

NAS No.:

2399

Description: Dittany of Crete is a woody shrub native to the eastern Mediterranean coast (Crete). It grows 25 to 40 cm (10 to 16 in.) tall, with woody stalks, opposite leaves, purple flowers (and branches); it flowers from June to September. The leaves and flowering tops are the parts used. The dried product and its derivatives exhibit an intense, pleasant odor and a bitter, aromatic flavor. Derivatives: Infusion (3%), tincture (20% in 65% ethanol) and fluid extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.683 mg IOFI: Natural

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Essential oil composition: The volatile constituents of the aroma include pulegone and carvacrol. The limonoid triterpene, obacunone, was also detected in dittany of Crete. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 21.00

Max. 55.00

Aroma threshold values: n/a Taste threshold values: n/a

2-trans-6-cis-DODECADIENAL Synonyms: 2,6-Dodecadienal, (E,Z)-; trans-2-cis-6-Dodecadienal; 2-trans,6-cis-Dodecadienal; 2,6-Dodecadienal, (E,Z)- (8CI) (9CI); (E,Z)-2,6-Dodecadienal; (2E,6Z)-Dodeca-2,6dienal CAS No.: CoE No.:

21662-13-5 FL No.: n/a EINECS No.:

05.120 244-515-0

FEMA No.: JECFA No.:

3637 n/a

NAS No.:

3637

Description: 2-trans-6-cis-Dodecadienal has a deep, citrus, mandarin, orange flavor. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000456 mg IOFI: n/a Empirical Formula/MW: C12H20O/180.28 Specifications: (Burdock, 1997) Assay Boiling point

97.5%; 0.6% 4-cis-decenal; 1.9% C-14 aldehyde with 3 double bonds 58∞C at 0.3 mmHg

Solubility

Slightly soluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Gravies Meat products

Usual 0.0002 0.002 0.0046

Max. 0.002 0.01 0.02

Food Category Seasonings, flavors Snack foods Soups

Usual 0.002 0.002 0.0023

Max. 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, herbal, waxy and aldehydic. Natural occurrence: Reported found in cooked chicken, guinea hen and cardamom.

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trans, trans-2,4-DODECADIENAL Synonyms: trans,trans-2,4-Dodecadienal; 2,4-Dodecadienal, (E,E)- (8CI) (9CI); (E,E)2,4-Dodecadienal; (E,E)-2,4-Dodecadien-1-al; (2E,4E)-Dodeca-2,4-dienal CAS No.: CoE No.:

21662-16-8 FL No.: n/a EINECS No.:

05.125 244-517-1

FEMA No.: JECFA No.:

3670 n/a

NAS No.:

3670

Description: trans, trans-2,4-Dodecadienal has an oily, fried meat, tallow aroma. Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.107 mg IOFI: n/a Empirical Formula/MW: C12H20O/180.28 Specifications: (Burdock, 1997) Appearance

Oily liquid

Solubility

Assay Refractive index

91% 1.47-1.476 at 20∞C

Specific gravity

Slightly soluble in water; soluble in fat 0.983-0.989

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 0.50 0.30 0.30

Max. 1.00 0.50 0.50

Food Category Meat products Snack foods Soups

Usual 0.30 0.30 0.30

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in “country-cured” ham, oxidized milk and potato chips.

g-DODECALACTONE Synonyms: Dihydro-5-octyl-2(3H)-furanone; Dihydro-5-octylfuran-2(3H)-one; gammaDodecalactone; Dodecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Dodecanolactone; Dodecanolide-1,4; 4-Dodecanolide; 2(3H)-Furanone, dihydro-5-octyl- (8CI) (9CI); 4Hydroxydodecanoic acid lactone; 4-Hydroxydodecanoic acid, gamma-lactone; gammaOctyl-gamma-butyrolactone; gamma-n-Octyl-gamma-n-butyrolactone CAS No.: CoE No.:

2305-05-7 2240

FL No.: EINECS No.:

10.019 218-971-6

FEMA No.: JECFA No.:

2400 235

NAS No.:

2400

Description: g-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peachlike flavor.

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Consumption: Annual: 2166.67 lb Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1997) Trade association guidelines: FEMA PADI: 4.39 mg Empirical Formula/MW:

Individual: 0.001836 mg/kg/day

IOFI: Nature Identical

C12H22O2/198.31 Specifications: (JECFA, 1998) Appearance Acid value Assay Boiling point

Colorless to pale-yellow liquid 1.0 (max) 97% 131∞C

Refractive index 1.451-1.456 Solubility 1 ml in 1 ml 95% alcohol Specific gravity 0.933 to 0.938

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Fats, oils

Usual 0.67 18.71 0.01 0.74 9.47

Max. 1.67 25.62 0.01 0.74 14.98

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.53 10.24 8.62 14.84

Max. 26.91 15.55 13.89 21.57

Synthesis: From 1-dodecen-12-oic acid with H2SO4 at 90∞C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol. Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 10 ppm: Creamy, fatty, dairy, rich buttery, fruity peach and nutty. Natural occurrence: Reported found in apricot, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, butter, milk, meats, beer, rum, other varieties of mushroom, plum brandy, quince, chervil, naranjilla fruit and other natural sources.

d-DODECALACTONE Synonyms: n-Heptyl-d-valerolactone; delta-Dodecalactone; Dodecanoic acid, 5-hydroxy-, delta-lactone; Dodecan-5-olide; 6-Heptyltetrahydro-2H-pyran-2-one; delta-Heptyl-deltavalerolactone; n-Heptyl-delta-valerolactone; 5-Hydroxydodecanoic acid lactone; 5-Hydroxydodecanoic acid delta-lactone; 2H-Pyran-2-one, 6-heptyltetrahydro CAS No.: CoE No.:

713-95-1 n/a

FL No.: EINECS No.:

10.008 211-932-4

FEMA No.: JECFA No.:

2401 236

NAS No.:

2401

Description: d-Dodecalactone has a powerful, fresh, coconut-fruity, oily odor. On dilution the odor is butter-like. At low levels, it has a peach-, pear-, plum-like flavor. Consumption: Annual: 22000.00 lb Individual: 0.01864 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 0.936 mg Empirical Formula/MW:

515

IOFI: Nature Identical

C12H22O2/198.31 Specifications: (JECFA, 1998) Acid value

8.0 (max)

Appearance

Colorless to yellow liquid

Assay

98.0% (min)

Refractive index 1.458 to 1.461 Very soluble in alcohol, propylene glycol and vegetable Solubility oil; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils

Usual 0.81 1.50 3.30 0.30 0.05 1.00 9.70

Max. 2.07 20.00 3.30 3.80 0.10 2.00 40.00

Food Category Frozen dairy Fruit juice Gelatins, puddings Meat products Milk products Nonalcoholic beverages Soft candy

Usual Max. 0.25 1.00 0.0001 0.0001 2.78 6.98 2.50 9.00 0.25 1.00 1.82 4.20 1.00 200.00

Synthesis: By lactonization of 5-hydroxydodecanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peach, raspberry, strawberry, peppermint oil, fresh blackberry, blackberry (heated), strawberry jam, blue cheeses, cheddar cheese, Swiss cheeses, Camembert cheese, Parmesan cheese, butter, milk, chicken fat, heated beef fat, boiled mutton, lamb and mutton liver, pork fat, white wine, sherry, coconut oil, fresh plum, raw beans and other natural products.

e-DODECALACTONE Synonyms: epsilon-Dodecalactone; 7-Hexyl-2-oxepanone; 7-Hexyloxepan-2-one; 2Oxepanone, 7-hexyl CAS No.: CoE No.:

16429-21-3 FL No.: n/a EINECS No.:

10.028 240-483-7

FEMA No.: JECFA No.:

3610 242

NAS No.:

3610

Description: e-Decalactone has a sweet, fruity, peach, apricot, celery odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997)

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Trade association guidelines: FEMA PADI: 0.109 mg Empirical Formula/MW:

IOFI: Artificial

C12H22O2/198.31 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Solubility

Assay Refractive index

99.0% (min) 1.459-1.463

Specific gravity

Slightly soluble in water; miscible in fat 0.950-0.958

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Gravies Hard candy

Usual 5.00 1.00 1.00 2.00 2.00

Max. 10.00 2.00 2.00 5.00 5.00

Food Category Imitation dairy Nonalcoholic beverages Nut products Soft candy

Usual 1.00 0.50 2.00 1.00

Max. 2.00 2.00 5.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-DODECENAL Synonyms: trans-2-Dodecen-1-ol; 3-Nonyl acrolein; 2-Dodecenal (8CI) (9CI); Dodec-2en-1-al; Dodecen-(2)-ol-(1); beta-Octyl acrolein; (E)-2-Dodecen-1-al CAS No.: CoE No.:

4826-62-4 124

FL No.: EINECS No.:

05.037 225-402-5

FEMA No.: JECFA No.:

2402 n/a

NAS No.:

2402

Description: 2-Dodecenal has a powerful, fatty, citrus-, mandarin orange-like odor at low levels and a mandarin taste. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CRF 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.80 mg IOFI: Nature Identical Empirical Formula/MW: C12H22O/182.31 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Assay

93% of C12H22O

Boiling point

272∞C

Refractive index 1.462-1.464 Soluble in alcohol, most Solubility fixed oils; insoluble in water Specific gravity 0.839-0.849

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.20 3.29

Max. 3.00 7.25 5.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.10 1.81 2.63

Max. 4.20 3.28 4.75

Synthesis: By condensation of acetaldehyde with decanal; also from a-bromolauric acid by way of the ethyl ester and alcohol. Aroma threshold values: Detection: 1.4 ppb Taste threshold values: n/a Natural occurrence: Reported found in orange peel oil, kumquat peel oil, milk (0.0006 ppm), grilled and roasted beef, cured pork, roasted peanut (0.02 to 0.11 ppm), coriander leaf and unprocessed rice. Its presence has also been reported in the essential oils of Eryngium facidum and Achasma walang Val.

(Z)-4-DODECENAL Synonyms: cis-4-Dodecenal; Tangerinal CAS No.: CoE No.:

21944-98-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4036 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.029 mg (FEMA) Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

HO

C12H22O/182

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confectionary, frostings Frozen dairy Fruit ices

Usual 0.08 0.10 0.10 4.00 1.00 0.08 0.08

Max. 0.16 0.20 0.20 8.00 2.00 0.16 0.16

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Snack foods Soft candy

Usual 0.05 0.10 0.04 0.05 0.10 0.10

Max. 0.10 0.20 0.08 0.10 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection threshold for an analogous material, (E)-2-dodecenal was reported as 0.0014 ppm (water) Taste threshold values: n/a

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Natural occurrence: Reportedly present in coriander leaves.

DODECYL ISOBUTYRATE Synonyms: Dodecyl 2-methylpropanoate; Lauryl isobutyrate; Lauryl 2-methylpropanoate; Dodecyl isobutyrate; Isobutyric acid, dodecyl ester (8CI); Propanoic acid, 2-methyl-, dodecyl ester (9CI) CAS No.: CoE No.:

6624-71-1 n/a

FL No.: EINECS No.:

09.523 229-583-1

FEMA No.: JECFA No.:

3452 193

NAS No.:

3452

Description: Dodecyl isobutyrate is an ester of aliphatic alcohol with branched-chain acyclic acid. Consumption: Annual: <1.00 lb Individual: 0.00001243 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of use Trade association guidelines: FEMA PADI: 0.447 mg IOFI:Artificial Empirical Formula/MW: C16H32O2/256.44 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Liquid

Assay

97% (min)

Refractive index 1.432-1.436 Soluble in organic solvents; Solubility insoluble in water Specific gravity 0.854-0.860

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices

Usual 0.10 3.00 0.50 0.10

Max. 0.50 8.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Soft candy

Usual 0.83 0.40 0.40

Max. 6.00 8.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DOG GRASS Botanical name: Agropyron repens L. Beauv. Botanical family: Gramineae Other names: Triticum; Quack grass; English couch; Couch grass; Agropyrum Foreign names: Petit chiendent (Fr.), Kriechende Queke or Gemeine Quecke (Ger.), Grama el norte (Sp.), Gramigna (It.)

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Description: Dog grass is a perennial herb (weed) that has solitary culm and long, nodulose, creeping rootstocks with several smaller roots. The leaves are flat, linear-lanceolate, forming an enveloping sheath at the base. The greenish flowers are arranged in long, assurgent spikelets. The plant flowers from June to August. The rhizomes are the part used. Derivatives: Fluid extract, soft aqueous extract, dried aqueous extract, tincture and infusion. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Rhizomes: Category 5 (additional toxicological and/or chemical information required) FDA: 21 CFR 182.20 FDA (other): Banned use of dog grass addition to Digestive Aid Drug Products and to Orally Administered Menstrual Drug Products (nonprescription drugs) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main constituents include triticin, malic acid, glucosides and agropyrene, to which a mild antibiotic action is attributed. Dog grass has been reported to contain dextrose, gum, lactic acid, inosite, levulose, mannite, silica and vanillin. Aroma threshold values: n/a Taste threshold values: n/a

Dog Grass Extract CAS No.: CoE No.:

977038-73-5 19

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2403 n/a

NAS No.:

2403

Description: See above, Dog Grass. Consumption: Annual: 2183.33 lb Individual: 0.001850 mg/kg/day Regulatory Status: CoE: Dog grass extract: Category 5 (additional toxicological and/or chemical information required). Use levels in ppm: Nonalcoholic beverages 9.58; frozen dairy 500; soft candy 5.00; baked goods 32.42; gelatins, puddings 0.90. FDA: 21 CFR 182.20, 582.20 FDA (other): Banned use of dog grass addition to Digestive Aid Drug Products and to Orally Administered Menstrual Drug Products (nonprescription drugs) JECFA: n/a Trade association guidelines: FEMA PADI: 4.359 mg IOFI: Natural Essential oil composition: The stem distillate has been reported to contain: Carvacrol (44%), palmitic acid (23.5%), trans-anethole (6.8%), carvone (5.5%), thymol (4.3%), menthol (3.5%), pentadecane acid (2.5%), linoleic acid (2.5%), pelargonic acid (1.8%), oleic acid (1.6%), menthone (1.4%), myristic acid (1.3%). In addition to these constituents and rostenone (37 to 42 ng/g) in dry leaf and stem, and progesterone (15 ng/g) in dry stem are detected (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 25.90 3.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 32.42 5.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 0.25 6.79

Max. 0.90 9.58

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DRAGON’S BLOOD Botanical name: Daemonorops draco Blume; D. propinquus Becc. Botanical family: Palmae Other names: Dracorubin; Dragon’s blood extract CAS No.: CoE No.:

9000-19-5 n/a

FL No.: EINECS No.:

n/a 232-530-5

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The resin exuding from the fruit of Malaysian rattan palm. Most of the Malaysian supply comes from unripe, scaly, cherry-sized fruits of eight species of climbing jungle palms (rattan) belonging to the genus Daemonorops. The resin is collected by shaking the dry fruits in baskets filled with cockleshells. The friction detaches the resin, which falls through the bottom of the basket in the form of a gritty powder. The latter is then pounded to dust, softened with hot water and molded into cakes. Dragon’s blood is an astringent and a colorant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The color of the extracts (red) derives from the presence of dracorubin. The resin also contains benzoic acid and tannin. Dragon’s blood has been reported to contain dracoflavans B1, B2, C1, C2, D1 and D2, new A-type deoxyproanthocyanidins.52 Aroma threshold values: n/a Taste threshold values: n/a

Dragon’s Blood Extract Other names: Dragon’s blood; Dragon’s blood extract (Daemonorops spp. and other botanical sources); Draco rubin extract CAS No.: CoE No.:

977038-73-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Dragon’s Blood. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Dragon's Blood. JECFA: n/a Trade association guidelines: FEMA PADI: 26.00 mg Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 250.00

Aroma threshold values: n/a Taste threshold values: n/a 52 Arnone

et al. (1997) J. Nat. Prod. 60, 971.

Max. 300.00

2404 n/a

NAS No.:

2403

Individual: n/a

IOFI: Natural

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DULSE Botanical name: Rhodymenia palmata (L.) Grev. (Porphyra spp. and Gloiopeltis furcata) Botanical family: Laminariaceae or Rhodymeniaceae CAS No.: CoE No.:

977007-74-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2405 n/a

NAS No.:

1190

Description: Any of several coarse, red seaweeds used as a food in Scotland, Ireland and other northern countries. It is especially abundant along the New England coast, growing on rocks and larger seaweeds. It consists of flat, fan-shaped fronds, solitary or tufted, a good deal divided and sometimes subdivided. Dulse is eaten raw as a relish, either fresh or dried; plant boiled in water or cooked in butter or milk to be served as a vegetable with fish or meat and added to stews and similar dishes. It should be washed several times before using. In Scotland it is roasted by twisting it around red-hot tongs. It offers little in the way of nutrition, as its main components are not assimilated; its food merits are confined chiefly to its gelatinous properties, which are useful for thickening soups, beverages and jams. The entire weed is used. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 184.1121 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Dulse is found to contain aluminum, arsenic, calcium, chromium, cobalt, iodine (0.7% dry weight), iron, magnesium, mercury, phosphorus, potassium, protein, silicon, sodium (10%), tin and zinc Aroma threshold values: n/a Taste threshold values: n/a

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E ELDER (Flowers) Botanical name: Sambucus nigra L. — for flowers and tree leaves; S. canadensis L. — for flowers only Botanical family: Caprifoliaceae Other names: Sambucus; Sweet elder Foreign names: Sureau (Fr.), Holunder (Ger.), Sauco (Sp.), Sambuco (It.) CAS No.: CoE No.:

977002-47-3 417

FL No.: EINECS No.:

09.136 n/a

FEMA No.: JECFA No.:

2406 n/a

NAS No.:

2406

Description: Shrub or small tree that grows wild along rivers and brooks in the mountainous areas of southern Europe and western Asia. It has an erect stalk, opposite leaves, whitishyellow flowers (June) that are scented and arranged in terminal clusters, and round, black, fleshy berries. The flowers and tree leaves are the parts used. Elder has an aromatic, bitter tonic flavor. Derivatives: Fluid extract and tincture (20% in 60% ethanol or 15% in 55% ethanol). Consumption: Annual: 16666.67 lb Individual: 0.01412 mg/kg/day Regulatory Status: CoE: Flowers and flower tips: Category 1 (no restriction). Use levels (flowers) in ppm: Baked goods 30.00; frozen dairy 44.0; gelatins, puddings 30.0; soft candy 30.0; nonalcoholic beverages 489.5; alcoholic beverages 14.50. Flower use in alcoholic beverages 3 g/l. Fruit: Category 3 (with limits on hydrocynaic acid) FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 53.397 mg IOFI: Natural Essential oil composition: The derivatives obtained from leaves contain sambunigrin, a mandelonitrile glucoside; on enzymatic hydrolysis it liberates HCN, which must be removed prior to use. Essential oil from flowers contains 0.3% essential oil composed of free fatty acids and alkanes. Additionally, triterpenes, sterols, ursolic acid, flavonoids and flavone glucosides have been detected, as well as traces of sambunigrin. Fruits contain rutin, sambucin, isoquercitrim. Seeds contain sambunigrin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 14.50 10.00 15.00

Max. 14.50 30.00 44.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 489.5 10.00

Max. 30.00 489.5 30.00

Aroma threshold values: n/a Taste threshold values: n/a

Elder Flowers Extract CAS No.: CoE No.:

977010-39-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6193

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Description: The flowers of elder yield on extraction with benzene or petroleum ether a solid, dark-green or olive-green concrete from which an absolute is prepared. The odor varies according to the solvent used but it is generally intensely sweet-herbaceous, honey-waxy, faintly anisic-floral or spicy. Also see above, Elder (Flowers). Consumption: Annual: 566.67 lb Individual: 0.0004802 mg/kg/day Regulatory Status: CoE: See above, Elder (Flowers). FDA: 21 CFR 182.20, 582.20 FDA (other): See above, Elder (Flowers). JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The concrete is brownish-yellow when extracted in petroleum ether. The absolute is a solid, waxy mass and is slightly lighter in color than the parent concrete. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: Sweet, fruity, floral, woody and brown botanical-like.

Elder Tree Leaves CAS No.: CoE No.:

977038-74-6 417

FL No.: EINECS No.:

09.136 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6053

Description: See above, Elder (Flowers). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Leaves and extracts: Category 5 (with limits on hydrocyanic acid) FDA: 21 CFR 172.510 (in alcoholic beverages only, not to exceed 25 ppm prussic acid in the flavor) FDA (other): See above, Elder (Flowers). JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

ELECAMPANE Botanical name: Inula helenium L. Botanical family: Compositae Other names: Inula, scabwort; Scabwort; Elf Dock; Wild Sunflower; Horseheal; Velvet Dock Foreign names: Grande aunee (Fr.), Echter Alant (Ger.), Enula Campana (Sp.), Enula Campana (It.) Description: Perennial, herbaceous plant, branched and velveted, widespread throughout Europe and western Asia; grows 1 to 2 m (3 to 7 ft) tall. The plant has cylindrical, erect stalks; nodular, fleshy rhizomes; alternate leaves and yellow flowers. It blooms from May to August. The parts used are the rhizomes and roots. Elecampane has a bitter, aromatic flavor. Derivatives: Decoction (2%), infusion (5%), tincture (20% in 5% ethanol), and fluid and soft extracts.

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Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Elecampene rhizomes and roots) (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The dried product and its derivatives contain inulin, alantol, helenin, alantic acid and other substances. Aroma threshold values: n/a Taste threshold values: n/a

Elecampane Root Extract CAS No.: CoE No.:

977091-27-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6054

Description: An oleoresin or concrete is produced by solvent extraction of the roots of Elecampane. The concrete is further processed to an alcohol-soluble absolute. It has a very soft, woody root-like, slightly fatty-sweet odor. Also see above, Elecampane. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The absolute is a dark olive-green or brown, semisolid mass at room temperature. Essential oil composition: The root extract was found to contain eudesmanolides alantolactone, isoalantolactone, and 11-alpha H, 13-dihydroisoalantolactone (antimycobacterial compounds). Aroma threshold values: n/a Taste threshold values: n/a

Elecampne Root Oil Other names: Alantol (8Cl) (9Cl); Aunee absolute; Aunee concrete; Elecampone oil CAS No.: CoE No.:

1397-83-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6055

Description: The oil is produced from the dried comminuted roots, collected from cultivated or wild growing plants. It has dry-woody odor and sweet, somewhat honey- or amber-like fatty undertone. Also see above, Elecampane. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 1725120 FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: It is a semisolid mass or viscous liquid that displays a mass of crystals. The color is dark-yellow to brownish-yellow, occasionally pale-yellow and turbid. Aroma threshold values: n/a Taste threshold values: n/a

ELEMI (Gum) Botanical name: Canarium commune L. or C. luzonicum Mig. Botanical family: Burseraceae Other names: Resins, Manila elemi; Elemi; Elemis anhydrol; Elemis gum; Elemi gum extractives; Elemi oil; Elemi resin; Elemi resinoid; Manila elemi copal Foreign names: Elemi (Fr.), Elemi (Ger.), Elemi (Sp.), Elemi (It.) CAS No.: CoE No.:

9000-75-3 n/a

FL No.: EINECS No.:

n/a 232-557-2

FEMA No.: JECFA No.:

2407 n/a

NAS No.:

2407

Description: The tree grows wild or cultivated in the Philippines. Elemi, a resin, is the pathological exudate flowing from incisions made on the trunk bark. The largest resin production coincides with the appearance of the leaves at the beginning of the rainy season. The gumresin outflows as a soft, yellowish-white mass that hardens to a wax-like consistency on exposure to air. The part used is the resinous exudate. Elemi has a characteristic green, fresh, lemon-like, agreeable, balsamic odor. Derivatives: Resinoid (prepared by solvent extraction of the crude exudate) Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.340 mg IOFI: Natural Physical–chemical characteristics: Elemi gum is a semisolid, pale-yellow, waxy mass, usually containing several wood splinters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.52 0.40 0.40

Max. 9.17 1.10 1.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 0.23 0.40

Max. 10.00 0.95 1.10

Aroma threshold values: n/a Taste threshold values: n/a

Elemi Oil Other names: Elemi; Elemi oil; Oil of canarium cummune; Oils, Manila Elemi CAS No.: CoE No.:

8023-89-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2408 n/a

NAS No.:

2408

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Description: The oil is steam-distilled from the crude resin in 20 to 30% yields. It has a pleasant odor reminiscent of phellandrene. This oil is not stable because of the oxidation of terpenes. Freshly distilled oils should be preferred for use in flavor and perfume application. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.560 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Solubility +40∞50' to +64∞ 1:0.5 to 1:1 in 90% ethanol Refractive index

1.4800 to 1.4880 at 20∞C

Specific gravity 0.880 to 0.910 at 15∞C

Physical–chemical characteristics: Elemi oil is a colorless or pale-yellow, mobile liquid. Its high content of unstable monoterpenes tends to form peroxides and may present hazard of explosion after heating the oil. Upon storage, the oil tends to resinify and polymerize, the odor can become disagreeable. Essential oil composition: Main constituents include alpha-d-phellandrene, depentene, elemicin and sesquiterpene alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.68 10.67 1.50 6.12 1.98

Max. 3.36 17.20 7.00 7.27 2.70

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.46 13.37 5.00

Max. 3.00 4.26 16.81 10.00

Aroma threshold values: n/a Taste threshold values: n/a

4,5-EPOXY-(E)-2-DECENAL Synonyms: 3-(3-Pentyloxiran-2-yl)prop-(E)-2-enal; 2-Propenal, 3-(3-pentyloxiranyl), (2E)CAS No.: CoE No.:

188590-62-7 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4037 n/a

NAS No.:

n/a

Description: 4,5-Epoxy-(E)-2-decenal has a metallic “bean” smell and taste. The flavor profile of the (–)-isomer is reported to be at least 3 to 5 times stronger than the (+/–)-racemate, or 10 times stronger than the (+)-isomer. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: PADI: 0.052 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

O

C10H16O2/168

CH3

H O

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionaries, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.001 0.10 0.001 0.10 0.001 0.10 0.001 0.10 0.10 0.10 0.01 0.01 0.01 0.001 0.10 0.001 0.10

Max. 0.10 1.00 0.10 1.00 0.10 1.00 0.10 1.00 1.00 1.00 0.50 0.50 0.50 0.10 1.00 0.10 1.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 0.10 0.001 0.10 0.10 0.001 0.01 0.01 0.10 0.01 0.01 0.01 2.00 0.10 0.001 0.10 0.001 0.10

Max. 1.00 0.10 1.00 1.00 0.10 1.00 1.00 1.00 1.00 1.00 1.00 10.00 1.00 0.10 1.00 0.10 1.00

Synthesis: Prepared by homologation of the precursor aldehyde epoxide using a Wittig reaction. Aroma threshold values: 5.0 x 10-7 to 5.0 x 10-6 mg/m3 in air. Taste threshold values: n/a Natural occurrence: n/a

ERIGERON Botanical name: Erigeron canadensis L. Botanical family: Compositae Other names: Fleabane; Horseweed Foreign names: Erigeron (Fr.), Erigeron (Ger.), Erigeron (Sp.), Erigeron (It.) Description: Erigeron is an herbaceous plant widespread throughout Canada, central and northern U.S., southern Europe, India and South Africa. The plant is not cultivated but grows as a weed mainly in cornfields. The harvesting for the production of essential oil is done only sporadically; no large-scale production of the oil is known. The whole plant (fresh or dried) is used. Erigeron has a fresh, slightly pungent, herbaceous odor and a burning, unpleasant, bitter aftertaste. Derivatives: Concrete (seldom prepared) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

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Essential oil composition: Some of the flavonoids isolated from erigeron are quercetin, rhamnetin, isohamnetin, apigenin and luteolin. Aroma threshold values: n/a Taste threshold values: n/a

Erigeron Oil Other names: Erigeron, oil; Fleabane oil; Oil of Canada fleabane; Oil of erigeron; Oil of fleabane; Oils, fleabane CAS No.: CoE No.:

8007-27-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2409 n/a

NAS No.:

2409

Description: Erigeron oil is produced exclusively from wild-growing plants of E. canadensis. Fresh plants yield from 0.3 to 0.6% essential oil, while dried plants seldom yield in excess of 0.2% essential oil on distillation. The oil becomes darker and more viscous upon long-term storage. The oil obtained by steam distillation has a slightly pungent, herbaceous odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg IOFI: Natural Physical–chemical characteristics: The oil is a colorless to pale-yellow liquid. The oil tends to polymerize on exposure to air. Essential oil composition: Main constituents include d-limonene, p-cymene, dipentene, linalool (traces), cuminaldehyde and ketone. Also, methyl octanoate derivatives formed by enzymatic action have been isolated in the oils distilled from other Erigeron species. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Condiments, relishes

Usual 0.13 0.13 1.00

Max. 1.00 3.50 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.06 0.13

Max. 4.80 30.00

Aroma threshold values: n/a Taste threshold values: n/a

ERYTHROBIC ACID Synonyms: Araboascorbic acid; d-Erythro-3-ketohexonic acid lactone; Glucosaccharonic acid; D-Erythro-hex-2-enoic acid, g-lactone; Isoascrobic acid; Isovitamin C; Saccharosonic acid; 2,3-Didehydro-D-erythro-hexono-1,4-lactone CAS No.: CoE No.:

89-65-6 n/a

FL No.: EINECS No.:

n/a 201-928-0

FEMA No.: JECFA No.:

2410 n/a

NAS No.:

2410

Description: Erythrobic acid is an epimer of L-ascorbic acid, 1/20 activity of L-ascorbic acid. It is used to preserve taste and freshness. On exposure to light, erythrobic acid gradually darkens. In the dry state it is reasonably stable in air, but in solution it rapidly deteriorates in the presence of air. It is used as an antioxidant in the food and brewing industry.

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Consumption: Annual: 200000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.3041, 145.110 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.05 mg Empirical Formula/MW:

Individual: 0.1694 mg/kg/day

IOFI: n/a

C6H8O6/176.12 Specifications: (Burdock, 1997) Appearance Assay Boiling point Heavy metals (as Pb)

White or yellow crystals or powder Between 99% and 100.5% of C6H8O6, calculated on the dried basis 200∞C Not more than 10 mg/kg

Loss on drying

Not more than 0.4%

Lead

Not more than 5 mg/kg

Melting point Residue on ignition

164∞C Not more than 0.3%

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Fats, oils Fruit ices Gravies

Usual 0.00 0.00 0.04 0.15

Max. 0.01 0.60 0.04 0.30

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.54 0.05 0.00

Max. 0.54 0.10 0.01

Synthesis: Methyl 2-keto-D-gluconate with sodium methoxide; or synthesis from sucrose, production from Penicillium spp. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported produced in microorganism Saccharomyces cerevisae.

ESTRAGOLE Synonyms: p-Allyl anisole; Chavicol methyl ether; p-Methoxyallyl benzene; p-Allylanisole; 4-Allylanisole; 1-Allyl-4-methoxybenzene; 4-Allylmethoxybenzene; 4-Allyl-1-methoxybenzene; Anisole, p-allyl- (8CI); Benzene, 1-methoxy-4-(2-propenyl)- (9CI); Chavicol, Omethyl; Esdragol; Esdragole; Esdragon; Estragole; Isoanethole; p-Methoxyallylbenzene; 4Methoxyallylbenzene; 3-(p-Methoxyphenyl)propene; 1-Methoxy-4-(2-propenyl)benzene; Methyl chavicol; Tarragon; Tarragon, organic extract CAS No.: CoE No.:

140-67-0 n/a

FL No.: EINECS No.:

n/a 205-427-8

FEMA No.: JECFA No.:

2411 n/a

NAS No.:

2411

Description: Estragole has an odor reminiscent of anise with a corresponding sweet taste (differing from anethole). Consumption: Annual: 500.00 lb Individual: 0.0004237 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 172.515, 182.20 FDA (other): n/a JECFA: No ADI allocated Trade association guidelines: FEMA PADI: 71.72 mg Empirical Formula/MW:

531

IOFI: Nature Identical

C10H12O/148.20 Specifications: (FCC, 1996) Appearance

Colorless to light yellow liquid

Assay

95% of C10H12O

Boiling point

216∞C

Refractive index 1.519 to 1.524 Soluble in alcohol; insoluSolubility ble in water Specific gravity 0.960 to 0.968

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 37.55 363.10 148.80 2.68 3.00 105.10

Max. 75.11 412.60 148.80 6.14 6.00 120.10

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 147.80 165.80 0.13 0.13 4.26 10.00 123.70 128.70 287.50 300.10

Synthesis: Obtained by fractional distillation of the oil of turpentine or by treating a solution of the same oil in ether with an aqueous solution of mercuric acetate and subsequently heating the aqueous phase with zinc and sodium hydroxide; forms allyl bromide and magnesium p-methoxy phenate in ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple (fresh), apple juice, bilberry, orange juice, anise, cinnamon, clove, mustard, tarragon, laurel, bitter fennel, sweet fennel, lemon balm, sage, pimento berry, anise hyssop, calabash nutmeg, Ocimum basilicum, Illicium verum and laurel. Isolated from the rind of Persea gratissim Gartn. and oil of estragon. It has been found in large amounts (as much as 60 to 90%) in the oils of Chinese star anise, Russian anise, basil, fennel, turpentine, Feronia elephatum Corr., Solidago odora, Agasnache rugosa and Orthodon methyl-chavicoliferum.

1,2-ETHANEDITHIOL Synonyms: 1,2-Dimercaptoethane; Dithioethyleneglycol; Ethylene dithioglycol; Ethylenedimercaptan; 1,2-Dithiol ethane; 1,2-Ethanedithiol; Ethane-1,2-dithiol; 1,2-Ethanethiol; Ethylene dimercaptan; A-Ethylene dimercaptan; alpha-Ethylene dimercaptan; S-Ethylene dimercaptan; Ethylene dithioglycol; Ethylenedithiol; Ethylene glycol, dithio-; Ethylene mercaptan; Ethyl hydropersulfide CAS No.: CoE No.:

540-63-6 n/a

FL No.: EINECS No.:

12.066 208-752-3

Description: 1,2-Ethanedithiol has a repulsive odor.

FEMA No.: JECFA No.:

3484 532

NAS No.:

3484

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Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (1999) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: Nature Identical FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm. Empirical Formula/MW: C2H6S2/94.19 Specifications: (JECFA, 1999) Appearance

Clear to light green liquid

Refractive index

Assay

99.9% (min)

Solubility

Boiling point

146∞C

1.558-1.559

Insoluble in water, miscible in fat Specific gravity 1.123-1.124

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: Prepared by reacting ethanol, thiourea and ethylene dibromide and subsequent alkaline hydrolysis of the ethylenediisothiuronium bromide. Aroma threshold values: Detection: 30 ppb Taste threshold values: n/a Natural occurrence: Reported found in beef (boiled, cooked) and chicken (cooked).

ETHANETHIOIC ACID, S-(METHYL-3-FURANYL) ESTER Synonyms: 3-(Acetylthio)-2-methylfuran; 2-Methylfuran-3-thioacetate CAS No.: CoE No.:

55764-25-5 FL No.: n/a EINECS No.:

13.153 259-801-0

FEMA No.: JECFA No.:

3973 1069

NAS No.:

n/a

Description: Ethanethioic acid, S-(methyl-3-furanyl) ester has a roasted meat aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 0.777 mg (FEMA) IOFI: n/a Empirical Formula/MW: C7H8O2S/156.20 Specifications: Appearance

Yellow to amber liquid

Refractive index

1.444-1.451

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Specifications: (Continued) Assay

92% (minimum)

Solubility

Boiling point 222-224∞C Identification NMR

Specific gravity

Insoluble in water; slightly soluble in heptane; insoluble in triacetin 1.140-1.159

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Cheese Condiments/relishes Fats/oils Fish products Gravies Hard candy Meat products

Usual 5.00 0.10 0.01 0.001 0.50 0.50 0.50 0.50 0.50

Max. 10.00 1.00 0.10 0.01 5.00 5.00 5.00 5.00 5.00

Food Category Milk products Nut products Poultry Processed vegetables Reconstituted vegetables Sesonings/flavors Snack foods Soups

Usual 0.10 0.50 0.03 0.10 0.003 1.00 1.00 0.10

Max. 1.00 5.00 0.30 1.00 0.03 5.00 5.00 1.00

Synthesis: n/a Aroma threshold values: A similar compound, 2-methyl-3-furanthiol, has an odor threshold of 0.005 to 0.01 ppb in water. Taste threshold values: n/a Natural occurrence: n/a

p-ETHOXYBENZALDEHYDE Synonyms: Benzadehyde, p-ethoxy- (8CI); Benzaldehyde, 4-ethoxy- (9CI); Ethoxybenzaldehyde; p-Ethoxybenzaldehyde; 4-Ethoxybenzaldehyde CAS No.: CoE No.:

10031-82-0 FL No.: 626 EINECS No.:

05.056 233-093-3

FEMA No.: JECFA No.:

2413 n/a

NAS No.:

2413

Description: p-Ethoxybenzaldehyde has a sweet and floral odor and a similar taste. Consumption: Annual: 46.67 lb Individual: 0.00003954 Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.96 mg IOFI: n/a Empirical Formula/MW: C9H10O2/150.18 Specifications: (Burdock, 1997) Appearance

Colorless liquid; solidifies

Melting point

Boiling point

140∞C (249∞C) at 20 mmHg

Solubility

14∞C Almost insoluble in water; soluble in alcohol

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.00 2.25 2.90

Max. 6.75 3.25 3.55

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.19 2.75

Max. 4.00 1.63 4.00

Synthesis: By ethylation of p-hydroxybenzaldehyde using aluminum chloride catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black tea.

1-ETHOXY-3-METHYL-2-BUTENE Synonyms: 2-Butene, 1-ethoxy-3-methyl-; 3-Methyl-2-butenyl ether; Prenyl ethyl ether CAS No.: CoE No.:

22094-00-4 FL No.: n/a EINECS No.:

03.019 n/a

FEMA No.: JECFA No.:

3777 n/a

NAS No.:

n/a

Description: 1-Ethoxy-3-methyl-2-butene has an ester-like, fruity odor. Consumption: Annual: 70.00 lb Individual: 0.00004167 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.1556 mg IOFI: n/a Empirical Formula/MW: C7H14O/114.19 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 99.4% 64-66∞C at 120 mbar

Refractive index 1.419 Solubility Insoluble in water; soluble in fat Specific gravity 0.799

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit juice Fruit ices Gelatins, puddings Granulated sugar

Usual 0.50 5.00 0.70 0.30 0.50 0.60 0.80 1.00

Max. 3.00 1.50 2.50 1.50 2.00 2.20 3.00 5.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Sugar substitutes

Usual 2.00 0.10 0.80 0.30 0.10 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in litchi, cassis fruit juice and black currant.

Max. 5.00 0.50 3.00 1.50 0.50 5.00 5.00 5.00

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o-(ETHOXYMETHYL)PHENOL Synonyms: alpha-Ethoxy-o-cresol; o-(Ethoxymethyl)phenol; 2-(Ethoxymethyl)phenol; Phenol, 2-(ethoxymethyl)- (9CI) CAS No.: CoE No.:

20920-83-6 FL No.: n/a EINECS No.:

04.045 n/a

FEMA No.: JECFA No.:

3485 714

NAS No.:

3485

Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: No safety concern at current levels of use (2000) Trade association guidelines: FEMA PADI: 0.278 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O2/152.19 Specifications: (JECFA, 2000) Appearance

Colorless to yellowish, oily liquid

Assay

99% (min)

Boiling point Melting point

111-113∞C 28oC

Refractive index 1.517-1.523 Slightly soluble in water; soluble in oils; miscible in Solubility alcohol Specific gravity 1.129-1.140

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, pickles Meat products

Usual 2.00 2.00 2.00

Max. 4.00 4.00 4.00

Food Category Seasonings, flavors Soups

Usual 2.00 2.00

Max. 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

2-ETHOXYTHIAZOLE Synonyms: Ethyl-2-thiazosyl ether CAS No.: CoE No.:

15679-19-3 FL No.: n/a EINECS No.:

15.021 239-760-5

FEMA No.: JECFA No.:

3340 n/a

NAS No.:

3340

Description: 2-Ethoxythiazole has a strong, burnt, nutty, roasted meat, phenolic odor. Consumption: Annual: <1.00 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.247 mg Empirical Formula/MW:

IOFI: Artificial

C5H7OSN/129.18 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Fruit ices

Usual 1.00 2.00 0.20 0.20

Max. 1.00 2.00 0.20 0.20

Food Category Gravies Meat products Soft candy Soups

Usual 0.50 0.50 1.00 0.50

Max. 0.50 0.50 1.00 0.50

Synthesis: 2-Bromothiazole is treated with sodium alkoxides to give 2-alkoxythiaxole. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ACETATE Synonyms: Acetic ether; Vinegar naphtha; Acetic acid ethyl ester (8CI) (9CI); Acetidin; Acetoxyethane; Ethyl acetate; Ethyl acetic ester; Ethyl ester; Ethyl ethanoate CAS No.: CoE No.:

141-78-6 191

FL No.: EINECS No.:

09.001 205-500-4

FEMA No.: JECFA No.:

2414 27

NAS No.:

2414

Description: Ethyl acetate has a pleasant ethereal-fruity, brandy-like odor, reminiscent of pineapple, somewhat nauseating in high concentration. It has fruity sweet taste when freshly diluted in water. Ethyl acetate is probably one of the most used of all flavor chemicals by volume. Ethyl acetate is slowly decomposed by moisture and then acquires an acid status due to the acetic acid formed. Consumption: Annual: 543333.33 lb Individual: 0.4604 mg/kg/day Regulatory Status: CoE: Approved. FDA: CFR 73.1, 182.60, 177.560, 173.228, 582.60 FDA (other): n/a JECFA: ADI: 0 to 25 (1967); No safety concern (1996) Trade association guidelines: FEMA PADI: 31.15 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.10 Specifications: (JECFA, 1997) Acid value

5.0 (max)

Appearance

Colorless liquid

Assay 99.0%(min) Boiling point 77∞C

Refractive index 1.371-1.376 Slightly soluble in ethanol, ether, glycol, fixed and volatile oils; soluSolubility ble in water Specific gravity 0.894-0.898

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice Gelatins, puddings

Usual Max. 8.64 17.24 154.30 210.90 1192.00 2302.00 66.17 110.30 8.00 15.00 73.34 122.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 20.00 40.00 149.30 416.10 0.10 0.10 42.36 61.02 113.40 152.90

Synthesis: By reacting acetic acid and ethanol in the presence of sulfuric acid; by distillation of sodium potassium, or lead acetate with ethanol in the presence of sulfuric acid; by polymerizatin of acetaldehyde in the presence of aluminum ethylate or aluminum acetate as catalysts. Aroma threshold values: Detection: 5 ppb to 5 ppm Taste threshold values: Taste characteristics at 100 ppm: Ethereal, fruity, sweet with a grape and cherry nuance. Natural occurrence: Although it has been reported present in some natural fruital aromas and in some distillates (rum, rum ether), it has not been reported yet as a constituent of essential oils; it has been identified also in the petals of Magnolia fuscata. Reported found in many foods including fresh and cooked apple, apricot, banana (169 ppm), sweet and sour cherry, citrus peel oils and juices, blueberry, cranberry, black currants, raspberry, blackberry, guava, passion fruit, melon, peaches, papaya, pineapple, cabbage, onion, leek, potato, tomato (3 to 6 ppm), clove, ginger, vinegar, breads, cheeses (0.2 to 0.8 ppm), butter (2 ppm), yogurt, milk, meats, cognac, beer (4 to 64 ppm), whiskies, cider, sherry, grape wines, cocoa, coffee, tea, filberts, peanuts, popcorn, oats, honey, soybeans, coconut, olive oil (0.02 ppm) and olive.

ETHYL ACETOACETATE Synonyms: Acetoacetic acid ethyl ester; Acetoacetic acid, ethyl ester (8CI); Acetoacetic ester; Active acetylacetate; Active acetyl acetate; Butanoic acid, 3-oxo-, ethyl ester (9CI); Diacetic ester; 1-Ethoxybutane-1,3-dione; Ethyl acetoacetate; Ethyl acetylacetate; Ethyl acetyl acetate; Ethyl acetylacetonate; Ethyl beta-ketobutyrate; Ethylacetacetat; Ethyl 3-oxobutanoate; Ethyl 3-oxobutyrate; 3-Oxobutanoic acid ethyl ester CAS No.: CoE No.:

141-97-9 240

FL No.: EINECS No.:

09.402 205-516-1

FEMA No.: JECFA No.:

2415 595

NAS No.:

2415

Description: Ethyl acetoacetate has a characteristic ether-like, fruity, pleasant, refreshing odor. Consumption: Annual: 75333.33 lb Individual: 0.06384 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 50 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 87.03 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O3/130.14

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Specifications: (JECFA, 1999) Acid value Appearance Assay Boiling point

5.0 (max) Clear, colorless to yellow, mobile liquid 97.5% (min) 181∞C

Refractive index

1.418-1.421

Solubility

1 ml is soluble in 12 ml water; miscible in alcohol, ether, ethyl acetate

Specific gravity

1.022-1.027

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual Max. 0.0066 0.0066 465.00 1000.00 2.00 100.00 10.00 41.00 400.00 800.00 0.20 0.70 10.00 100.00 0.10 1.00 51.00 520.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual Max. 25.79 53.22 280.00 980.00 42.60 70.50 5.00 100.00 154.00 2100.00 10.00 30.00 18.00 18.00 140.00 1300.00 1.00 14.00

Synthesis: Ethyl acetoacetate is a mixture of two tautomer forms: the enolic and the ketonic; the liquid ester at equilibrium contains approximately 70% of the enolic form; it is prepared by Claisen condensation of ethyl acetate in the presence of sodium ethylate; also by reacting diketene with ethanol in the presence of sulfuric acid or triethylamine and sodium acetate, with or without solvent. Aroma threshold values: Detection: 520 ppb Taste threshold values: Taste characteristics at 300 ppm: Estery, fatty, fruity and tutti-frutti. Natural occurrence: Naturally occurring in strawberry, coffee, passion fruit juice (yellow), babaco fruit (Carica pentagona Heilborn) and bread.

(+/–)-ETHYL 3-ACETOXY-2-METHYLBUTYRATE Synonyms: Butanoic acid, 3-(acetyloxy)-2-methyl ethyl ester; 3-Acetoxy-2-methylbutyric acid, ethyl ester; Ethyl 3-acetoxy-2-methylbutanoate CAS No.: CoE No.:

139564-43-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4038 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.144 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

CH3 O

O O

CH3

n/a

Individual: n/a

H3C

C9H16O4/188.22

NAS No.:

O

CH3

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Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual 10.00 20.00 40.00 10.00 15.00 10.00

Max. 20.00 40.00 80.00 20.00 30.00 20.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 15.00 20.00 10.00 10.00 15.00

Max. 30.00 40.00 20.00 20.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple (Ananas comosus).

S-ETHYL 2-ACETYLAMINOETHANETHIOATE Synonyms: (Acetylamino)ethanethioic acid, S-ethyl ester; S-Ethyl 2-acetamidoethanethiolate; N-Acetylthioglycine, S-ethyl ester; N-Acetylglycinethiol ethyl ester; S-Ethyl 2-acetylaminoethanethiolate CAS No.: CoE No.:

4396-62-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4039 n/a

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.022 mg (FEMA) Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a O

C6H11NO2S/161.22

H3C

S

NH

CH3

O

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Cheese Fats, oils Gravies Meat products

Usual 0.05 0.05 0.10 0.10 0.10

Max. 1.00 1.00 2.00 2.00 2.00

Food Category Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.05 0.02 1.00 0.10 0.05

Max. 1.00 0.50 2.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ETHYL 2-ACETYL-3-PHENYLPROPIONATE Synonyms: Ethyl a-acetylhydroxycinnamate; Ethyl benzyl acetoacetae; Ethyl-3-oxo-2-

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benzyl-butanoate; Benzenepropanoic acid, alpha-acetyl-, ethyl ester; Ethyl 2-acetyl-3phenyl-propionate; Ethyl 2-benzylacetoacetate CAS No.: CoE No.:

620-79-1 2241

FL No.: EINECS No.:

09.501 210-651-4

FEMA No.: JECFA No.:

Description: It is an aromatic ester lactone. Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6 mg Empirical Formula/MW:

2416 n/a

NAS No.:

2416

Individual: 0.00000932 mg/kg/day

IOFI: Artificial

C13H16O3/220.26 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; completely miscible with alcohol and ether

Boiling point

290∞C (with decomposition); 164∞C at 18 mmHg

Specific gravity

1.061 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.50 23.00 17.00

Max. 26.50 25.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 18.00 18.50

Max. 20.00 21.50

Synthesis: By reacting benzyl chloride over hot sodium acetoacetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-ETHYL-2-ACETYLPYRROLE Synonyms: Ethanone, 1-(1-ethyl-1H-pyrrol-2-yl)- (9CI); 1-Ethyl-2-acetylpyrrole; 1-(1Ethylpyrrol-2-yl)ethanone; 1-(1-Ethyl-1H-pyrrol-2-yl)ethanone CAS No.: CoE No.:

39741-41-8 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

14.045 n/a

FEMA No.: JECFA No.:

3147 n/a

NAS No.:

3147

Individual: 0.00000017 mg/kg/day

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Trade association guidelines: FEMA PADI: 1.032 mg Empirical Formula/MW:

541

IOFI: n/a

C8H11NO/137.18 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.05 4.10 2.03 1.05

Max. 2.50 9.00 4.67 2.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 3.00 1.03 3.40

Max. 6.50 2.67 7.67

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee and green tea.

ETHYL-4-(ACETYLTHIO)BUTYRATE Synonyms: Butanoic acid, 4-(acetylthio)-, ethyl ester; Ethyl-4-(acetylthio)butyrate CAS No.: CoE No.:

104228-51-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3974 1295

NAS No.:

n/a

Description: Ethyl-4-(acetylthio)butyrate has a meaty aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 1.560 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C8H14O3S/190

H3C

O

CH3

S O

Specifications:(JECFA, 2003) Acid value Appearance Assay

2 Colorless to pale yellow liquid; meaty aroma 96

Boiling point 262∞C

Identification test NMR, IR, MS spectra Refractive index Solubility Specific gravity

1.468-1.472 Insoluble in water; soluble in nonpolar solvents 1.073-1.083 (20∞C)

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Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments/relishes Frozen dairy Fruit ices Gelatins/puddings Granulated sugar

Usual 2.00 5.00 4.00 2.00 3.00 3.00 3.00 15.00

Max. 4.00 10.00 8.00 4.00 6.00 6.00 6.00 30.00

Food Category Hard candy Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 3.00 2.00 2.00 2.00 3.00 3.00

Max. 4.00 6.00 4.00 4.00 4.00 6.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ETHYL ACONITATE (Mixed Esters) Synonyms: Ethyl-2-carboxyglutaconate; Ethyl 1-propene-1,2,3-tricarboxylate CAS No.: CoE No.:

1321-30-8 n/a

FL No.: EINECS No.:

09.510 n/a

FEMA No.: JECFA No.:

2417 n/a

NAS No.:

2417

Description: A partially esterified product containing mono-, di-, and triethyl aconitate. The mixture has a sweet, fruity, winy odor and flavor. Consumption: Annual: 78.33 lb Individual: 0.00006638 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.73 mg IOFI: Artificial Empirical Formula/MW: C8H10O6; C10H14O6; C12H18O6/ Mono- = 202.17; di- = 230.22; tri- = 258.28 Specifications: (Burdock, 1997) Appearance

Oily, colorless liquid

Solubility

Boiling point Refractive index

172∞C (260∞C) at 18 mmHg 1.45771 at 14.5∞C

Specific gravity

Slightly soluble in water; soluble in alcohol 1.0961 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.75 15.30 23.79 3.70

Max. 5.75 21.40 27.30 7.40

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.50 7.79 2.25 12.30

Max. 5.00 9.38 6.50 17.40

Synthesis: By esterification of the acid with ethanol in the presence of acid catalysts; also by heating the citric acid triethyl ester. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ACRYLATE Synonyms: Ethyl propenoate; Acrylic acid ethyl ester (8CI); Benzo(l)aceanthrylene; Ethoxycarbonylethylene; Ethyl acrylate; Ethyl acrylate, inhibited; Ethyl acrylate (inhibited); Ethyl 2-propenoate; 2-Propenoic acid, ethyl ester (9CI) CAS No.: CoE No.:

140-88-5 n/a

FL No.: EINECS No.:

09.037 205-438-8

FEMA No.: JECFA No.:

2418 n/a

NAS No.:

2418

Description: Ethyl acrylate has a characteristic penetrating and persistent odor. Ethyl acrylate is possibly carcinogenic to humans (IARC, California Proposition 65) Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 175.105, 175.320, 177.1010, 177.2420, 178.3790 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.59 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Liquid 99-100∞C –70 to –75∞C

Refractive index 1.4068 at 20∞C Solubility Slightly soluble in water Specific gravity 0.9234 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.38 11.75 0.07 10.60

Max. 1.00 13.76 0.11 15.20

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 6.77 0.10 4.75 10.14

Max. 10.84 0.10 8.75 13.30

Synthesis: By esterification of acrylic acid; by heating acetylene with HCl in alcoholic solution in the presence of Ni(CO)4; also from ethyl-3-chloropropionate passed over activated carbon at high temperature. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple, yellow passion fruit and durian (Durio zibethinus).

ETHYL ALCOHOL Synonyms: Absolute ethanol; Alcohol; Alcohol anhydrous; Alcohol, anhydrous; Alcohol dehydrated; Alcohol, dehydrated; Alcohol, diluted; Alcohol, ethyl; SD Alcohol 23-hydrogen; Alcohols; Algrain; Anhydrol; Cologne spirit; Cologne spirits; Denatured alcohol CD-5;

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Denatured alcohol CD-5a; Denatured alcohol CD-10; Denatured alcohol SD-1; Denatured alcohol SD-3a; Denatured alcohol SD-13a; Denatured alcohol SD-17; Denatured alcohol SD23a; Denatured alcohol SD-28; Denatured alcohol SD-30; Denatured alcohol SD-39b; Denatured alcohol SD-39c; Denatured alcohol SD-40m; Denatured ethanol; Ethanol (9CI); Ethanol 200 proof; Ethanol solution; Ethanol, undenatured; Ethyl alc; Ethyl alcohol (8CI); Ethyl alcohol anhydrous; Ethyl alcohol, anhydrous; Ethyl alcohol, undenatured; Ethyl alcohol and water, 5%; Ethyl alcohol and water, 10%; Ethyl alcohol and water, 20%; Ethyl alcohol and water, 30%; Ethyl alcohol and water, 40%; Ethyl alcohol and water, 50%; Ethyl alcohol and water, 60%; Ethyl alcohol and water, 70%; Ethyl alcohol and water, 80%; Ethyl alcohol and water, 95%; Ethyl alcohol and water, 96%; Ethyl hydrate; Ethyl hydroxide; Fermentation alcohol; Grain alcohol; Methylcarbinol; Molasses alcohol; Potato alcohol; Spirit; Spirits of wine CAS No.: CoE No.:

64-17-5 n/a

FL No.: EINECS No.:

02.078 200-578-6

FEMA No.: JECFA No.:

2419 41

NAS No.:

2419

Description: Ethyl alcohol has a slight, characteristic odor and a burning taste. Consumption: Annual: 16833333.33 Individual: 14.2655 mg/kg/day Regulatory Status: CoE: n/a FDA: CFR 169.175, 169.3, 184.1293, 172.560, 169.176, 169.177, 169.178, 169.180, 169.181, 172.340, 175.105, 176.200, 177.1200, 177.1650, 178.1010 FDA (other): n/a JECFA: ADI: Limited by GMP; No safety concern (1970) Trade association guidelines: FEMA PADI: 596.27 mg IOFI: Nature Identical Empirical Formula/MW: C2H6O/46.07 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

0.003% (max) Clear, colorless, mobile liquid 94.9% (min) 78∞C

Refractive index Solubility Specific gravity

1.364 Soluble in water <0.810

Note: The above specifications are for undenatured alcohol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit juice

Usual 594.00 1120.00 181.90 190.00 457.00 1390.00 2000.00

Max. 2710.00 1610.00 1691.00 1200.00 457.00 2179.00 3000.00

Food Category Gelatins, puddings Gravies Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1120.00 200.00 247.20 125.00 1090.00 1089.00

Max. 1510.00 5000.00 746.30 150.00 2420.00 5460.00

Synthesis: There are several approaches to the production of ethanol; mainly ethanol is produced by fermentation. Aroma threshold values: Detection: 8 to 900 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, apple aroma, apple essence, apple juice, bacon fat, banana, bean, beef fat, beef extract, blackberry, black currant, bread, brussels

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sprout, cabbage, carrot root, cauliflower, blue cheese, cheddar cheese, Swiss cheese, cocoa bean, cherry, coffee, cream, cucumber, alcoholic beverages and many other sources.

ETHYL p-ANISATE Synonyms: p-Anisic acid, ethyl ester (8CI); Benzoic acid, p-methoxy-, ethyl ester; Benzoic acid, 4-methoxy-, ethyl ester (9CI); Ethyl anisate; Ethyl p-methoxybenzoate; Ethyl 4methoxybenzoate CAS No.: CoE No.:

94-30-4 249

FL No.: EINECS No.:

09.714 202-320-8

FEMA No.: JECFA No.:

2420 n/a

NAS No.:

2420

Description: Ethyl p-anisate has a sweet, fruity, anise-like taste and similar odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.62 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O3/180.21 Specifications: (FCC, 1996) Acid value

1.0 (max) Colorless to slightly yellow liquid

Melting point

Assay

97% of C10H12O3

Solubility

Boiling point

270∞C

Specific gravity

Appearance

7-8∞C

Refractive index 1.522-1.526 Insoluble in water; soluble in alcohol (1 ml in 7 ml 60% alcohol), chloroform, ether 1.101-1.1104

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.64 4.35 4.20

Max. 18.40 6.43 7.45

Food Category Nonalcoholic beverages Soft candy

Usual 2.52 10.64

Max. 4.14 14.25

Synthesis: By esterification of anisic acid with ethanol in the presence of an acid catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Anise, sweet, fruity, licorice, grape and cherry-like. Natural occurrence: Reported found in feijoa fruit, rum, white wine, plum (fresh), starfruit and guava.

ETHYL ANTHRANILATE Synonyms: Ethyl-2-aminobenzoate; Ethyl o-aminobenzoate; 2-Aminobenzoic acid, ethyl ester; Anthranilic acid, ethyl ester (8CI); Benoic acid, 2-amino-, ethyl ester; Benzoic acid,

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o-amino-, ethyl ester; Benzoic acid, 2-amino-, ethyl ester (9CI); 2-Carboethoxyaniline; o(Ethoxycarbonyl)aniline; Ethyl anthranilate CAS No.: CoE No.:

87-25-2 251

FL No.: EINECS No.:

09.716 201-735-1

FEMA No.: JECFA No.:

2421 n/a

NAS No.:

2421

Description: Ethyl anthranilate has a faint, orange-flower odor and similar taste. Consumption: Annual: 516.67 lb Individual: 0.0004378 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.59 mg IOFI: Nature Identical Empirical Formula/MW: C9H11NO2/165.19 Specifications: (FCC, 1996) Acid value Appearance

1.0 (max) Colorless to amber-colored liquid

Assay

96% of total esters as C9H11NO2

Boiling point

145-147∞C at 15 mmHg

Melting point 13∞C Refractive index 1.563-1.566 1:7 in 60% alcohol; 1:2 in Solubility 70% alcohol Specific gravity 1.115-1.120

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.59 31.59 126.40 28.95

Max. 2.53 46.43 126.40 38.98

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 22.95 35.50 17.15 34.60

Max. 32.70 35.50 22.25 45.69

Synthesis: By esterification of anthranilic acid with ethanol in the presence of acid catalysts; by reacting sodium hypochlorite with an alkaline solution of phthalimide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapes, orange juice, orange peel oil, starfruit and Vitis labrusca L.

4-ETHYLBENZALDEHYDE Synonyms: p-Ethylbenzaldehyde; Benzaldehyde, 4-ethyl- (9CI); 4-Ethylbenzaldehyde CAS No.: CoE No.:

4748-78-1 705

FL No.: EINECS No.:

05.068 225-268-8

FEMA No.: JECFA No.:

Description: 4-Ethylbenzaldehyde has a bitter almond odor. Consumption: Annual: n/a Regulatory Status: CoE: Approved. FDA: n/a

3756 n/a

NAS No.:

n/a

Individual: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.741 mg Empirical Formula/MW:

547

IOFI: n/a

C4H10O/134.17 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 97%; 2% o-Ethyl benzaldehyde; 1% 3-ethyl and methyl benzaldehyde 221∞C at 760 mmHg

Refractive index 1.538-1.542 at 20∞C Solubility

Insoluble in water; soluble in ether, toluene and alcohol

Specific gravity

0.96-1.002 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 2.00 5.00 5.00 35.00 2.00 5.00 2.00 2.00 5.00 5.00

Max. 15.00 25.00 25.00 200.00 10.00 25.00 15.00 10.00 25.00 40.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Seasonings, flavors Soft candy

Usual 2.00 2.00 5.00 1.00 2.00 2.00 5.00 1.00 2.00 5.00

Max. 15.00 15.00 40.00 5.00 15.00 15.00 25.00 5.00 15.00 40.00

Synthesis: n/a Aroma threshold values: Detection: 13 ppb; Recognition: 40 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted turkey, grilled and roasted beef, roasted chicken, cider, black tea, roasted peanuts and cooked trassi.

ETHYL BENZOATE Synonyms: Ethyl benzenecarboxylate; Benzoic acid, ethyl ester (8CI) (9CI); Benzoic ether; Essence of niobe CAS No.: CoE No.:

93-89-0 261

FL No.: EINECS No.:

09.726 202-284-3

FEMA No.: JECFA No.:

2422 n/a

NAS No.:

2422

Description: Ethyl benzoate has a somewhat fruity odor similar to ylang-ylang but milder than methyl benzoate. Consumption: Annual: 1800.00 lb Individual: 0.001525 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 3.71 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O2/150.18 Specifications: (FCC, 1996) Acid value Appearance Assay

Not more than 1 Colorless liquid 98% of C9H10O2

Boiling point

213∞C (94∞C at 14 mmHg)

Chlorinated compounds

Passes test

Flash point 88∞C Melting point -34 to -35∞C Refractive index 1.502-1.5060 Soluble in alcohol, most fixed oils, propylene glycol, 1:6 in Solubility 60% alcohol; insoluble in glycerin, water Specific gravity

1.043-1.046

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 0.93 14.94 2.09 1.07 10.35

Max. 3.27 18.41 6.82 1.47 14.12

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.56 0.83 9.78 15.38

Max. 14.24 10.01 14.72 20.10

Synthesis: By esterification of ethyl alcohol and benzoic acid in the presence of anhydrous aluminum sulfate and a trace of sulfuric acid; by transesterification of methyl benzoate with ethanol in the presence of potassium ethylate. Aroma threshold values: Detection: 100 ppb; Recognition: 150 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, medicinal, green, minty, fruity, birch beer and wintergreen-like. Natural occurrence: Reported found in volatiles from hard, mature peaches, pineapple and currant. Also reported found in apple juice, banana, guava, cranberry, raspberry, sweet cherry, Parmesan cheese, butter, milk, white wine, red wine, cider, whiskies, cocoa, black tea, fresh plum, apple brandy, cherry brandy, Bourbon vanilla, naranjilla fruit, ceriman or pinanona, pimento berry, olive and passion fruit.

ETHYL BENZOYLACETATE Synonyms: Acetic acid, benzoyl-, ethyl ester (8CI); Benzenepropanoic acid, beta-oxo-, ethyl ester (9CI); Benzoylacetic acid ethyl ester; Ethyl benzoylacetate; Ethyl benzoyl acetate; Ethyl beta-oxobenzenepropanoate CAS No.: CoE No.:

94-02-0 627

FL No.: EINECS No.:

09.476 202-295-3

FEMA No.: JECFA No.:

2423 n/a

NAS No.:

2423

Description: Ethyl benzoylacetate has a brandy-like odor and bitter, whiskey-like taste. Consumption: Annual: 1816.67 lb Individual: 0.001539 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 3.17 mg Empirical Formula/MW:

549

IOFI: Artificial

C11H12O3/192.22 Specifications: (FCC, 1996) Acid value

2.0 (max)

Appearance

Light-yellow liquid

Assay Boiling point

88% of C11H12O3 265∞C

Refractive index 1.528 to 1.533 Insoluble in water; miscible Solubility with alcohol and ether Specific gravity 1.107 to 1.120

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.00 8.00 6.00

Max. 22.00 10.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 11.00

Max. 4.00 17.00

Synthesis: By condensation of ethyl benzoate with ethyl acetate (via Claisen condensation) using sodium ethoxide; another method also known. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, cherry, fruity, berry-like with woody, jammy notes. Natural occurrence: Not reported found in nature.

a-ETHYLBENZYL BUTYRATE Synonyms: Ethyl phenyl carbinyl butyrate; a-Phenylpropyl butyrate; alpha-Ethyl benzyl butyrate; 1-Phenylpropyl butyrate CAS No.: CoE No.:

10031-86-4 FL No.: 628 EINECS No.:

09.189 233-094-9

FEMA No.: JECFA No.:

2424 n/a

NAS No.:

2424

Description: a-Ethylbenzyl butyrate has a floral-fruity odor reminiscent of jasmine and apricot and a sweet, plum-like taste. Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.84 mg IOFI:Artificial Empirical Formula/MW: C13H18O2/206.28 Specifications: (Burdock, 1997) Acid value Appearance

0.06 max Liquid

Flash point 118∞C Refractive index 1.4875-1.4895 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Assay Boiling point

97% min 282∞C; 146-148∞C at 15 mmHg

Specific gravity

0.9875-0.9905 at 15∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 6.00

Max. 18.00 8.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 11.00

Max. 5.00 13.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL BRASSYLATE Synonyms: Cyclo-1,13-ethylenedioxytridecane-1,13-di-one; 1,4-Dioxacycloheptadecane5,17-dione (9CI); Ethyl brassylate; Ethylene brassylate; Ethylene tridecanedioate; Ethylene undecane dicarboxylate; Musk T; Tridecanedioic acid, cyclic ethylene ester (8CI); 1,1'Undecanedicarboxylic acid, ester with ethylene glycol CAS No.: CoE No.:

105-95-3 n/a

FL No.: EINECS No.:

09.553 203-347-8

FEMA No.: JECFA No.:

3543 626

NAS No.:

3543

Description: Ethyl brassylate has musk-like character and sweet odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.303 mg IOFI: Artificial Empirical Formula/MW:

C15H26O4/270.37

Specifications: (JECFA, 1999) 1.0 (max) Colorless to pale-yellow liquid

Congealing point 0-7oC

Assay

97% (min)

Solubility

Boiling point

138-142oC

Specific gravity

Acid value Appearance

Refractive index 1.468-1.473 1 ml is soluble in 1 ml alcohol; soluble in alcohol; insoluble in water 1.040-1.045

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.07

Max. 2.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.07 1.20

Max. 2.00 2.00

Synthesis: By esterification of brassylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYLBUTYL ACETATE Synonyms: Acetic acid, 2-ethylbutyl ester (9CI); 2-Ethylbutyl acetate CAS No.: CoE No.:

10031-87-5 FL No.: 215 EINECS No.:

09.025 233-095-4

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 3.36 mg Empirical Formula/MW:

2425 140

NAS No.:

2425

Individual: 0.00000289 mg/kg/day

IOFI: Artificial

C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance Boiling point

Liquid 160-163∞C

Refractive index 1.4109 Specific gravity 0.8784

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.75 9.50 4.50

Max. 22.75 21.00 6.25

Food Category Nonalcoholic beverages Soft candy

Usual 5.50 18.00

Max. 7.25 20.50

Synthesis: By reacting 2-ethylbutanol with acetic anhydride or acetic acid in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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2-ETHYLBUTYRALDEHYDE Synonyms: Butanal, 2-ethyl- (9CI); Butyraldehyde, 2-ethyl- (8CI); Diethylacetaldehyde; Diethyl acetaldehyde; 2-Ethylbutanal; Ethyl butyraldehyde; alpha-Ethylbutyraldehyde; 2Ethyl-butyraldehyde; 2-Ethylbutyric aldehyde; 3-Formylpentane CAS No.: CoE No.:

97-96-1 95

FL No.: EINECS No.:

05.007 202-623-5

FEMA No.: JECFA No.:

Description: 2-Ethylbutyraldehyde has a pungent odor. Consumption: Annual: 3.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 7.18 mg Empirical Formula/MW:

2426 256

NAS No.:

2426

Individual: 0.00000282 mg/kg/day

IOFI: Nature Identical

C6H12O/100.16 Specifications: (JECFA, 1998) Acid value

Not more than 2%

Appearance

Colorless, mobile liquid

Assay Boiling point

98% (min) 176∞C

Refractive index 1.404-1.408 One ml is soluble in 1 ml Solubility 95% alcohol Specific gravity 0.932-0.936

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 37.00 23.71 12.36

Max. 45.29 31.14 15.29

Food Category Nonalcoholic beverages Soft candy

Usual 11.21 13.13

Max. 14.29 20.50

Synthesis: From diethyl carbinol and anhydrous oxalic acid or with sulfuric acid; a more recent synthetic route (Xeisel–Neuwirth method) calls for the reduction of a-vinylcrotonaldehyde using iron dust and acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, cocoa with sweet, fresh nuances. Natural occurrence: Reported found in melon, French fried potato, wheaten bread and scallops.

ETHYL BUTYRATE Synonyms: Butanoic acid, ethyl ester (9CI); Butter esters; Butyric acid, ethyl ester (8CI); Butyric ester; Butyric ether; Ethyl butanoate; Ethyl butyrate; Ethyl n-butyrate CAS No.: CoE No.:

105-54-4 264

FL No.: EINECS No.:

09.039 203-306-4

FEMA No.: JECFA No.:

2427 29

NAS No.:

2427

Description: Ethyl butyrate has a fruity odor with pineapple undertone and sweet, analogous taste.

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Consumption: Annual: 311666.67 lb Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 15 (1967); No safety concern (1996) Trade association guidelines: FEMA PADI: 19.82 mg Empirical Formula/MW:

553

Individual: 0.2641 mg/kg/day

IOFI: Nature Identical

C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value Appearance

1.0 (max) Colorless liquid

Assay

98%

Boiling point

121∞C

Flash point 26∞C Refractive index 1.391-1.394 Soluble in fixed oils and propylene glycol; insoluble Solubility in glycerol; 1:3 in 60% alcohol Specific gravity 0.870-0.877

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual Max. 16.05 23.97 95.87 136.60 831.90 1393.00 15.67 25.01 39.68 66.63

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 56.37 82.15 59.74 168.00 5.88 18.60 25.23 37.88 71.52 104.10

Synthesis: By esterification of n-butyric acid with ethyl alcohol in the presence of Twichell’s reagent or MgCI2; also by heating n-butyl alcohol and ethanol over CuO + UO3 catalyst at 270∞C. Aroma threshold values: Detection: 0.1 to 18 ppb Taste threshold values: Taste characteristics at 20 ppm: Fruity, sweet, tutti-frutti, apple, fresh and lifting, ethereal. Natural occurrence: Identified by gas chromatography in olive oil and other vegetable oils. Reported found in apple, banana, citrus peel oils and juices, cranberry, blueberry, black currants, guava, grapes, papaya, strawberry, onion, leek, cheeses, chicken, beef, beer, cognac, rum, whiskies, cider, sherry, grape wines, coffee, honey, soybeans, olives, passion fruit, plums, mushroom, mango, fruit brandies, kiwifruit, mussels and pawpaw.

2-ETHYLBUTYRIC ACID Synonyms: a-Ethylbutyric acid; Acetic acid, diethyl; Butanoic acid, 2-ethyl- (9CI); Butyric acid, 2-ethyl- (8CI); Diethylacetic acid; 2-Ethylbutanoic acid; 2-Ethyl butanoic acid; 2-Ethylbutyric acid; 3-Pentanecarboxylic acid CAS No.: CoE No.:

88-09-5 2001

FL No.: EINECS No.:

08.045 201-796-4

FEMA No.: JECFA No.:

2429 257

NAS No.:

2429

Description: 2-Ethylbutyric acid has a rancid, oily-fruity, acidulous odor. Consumption: Annual: 566.67 lb Individual: 0.0004802 mg/kg/day

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Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 0.52 mg Empirical Formula/MW:

IOFI: n/a

C6H12O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

98% (min)

Boiling point

99∞C

Refractive index 1.413 Soluble in water 1 ml in 65 ml; miscible with alcohol Solubility and ether Specific gravity 0.917 to 9.22

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 2.15 1.00 2.09

Max. 20.21 2.00 20.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.36 1.04 2.41

Max. 19.22 5.56 12.53

Synthesis: By catalytic oxidation of diethylacetaldehyde or by decarboxylation of diethylmalonic acid. Aroma threshold values: Detection: 15 to 600 ppb Taste threshold values: Taste characteristics at 35 ppm: Acidic, fruity, tropical with a creamy aftertaste. Natural occurrence: Reported found in guava fruit, wheaten bread and Parmesan, blue, cheddar, provolone, Romano and goat cheeses.

ETHYL CINNAMATE Synonyms: Ethyl b-phenylacrylate; Cinnamic acid ethyl ester; Cinnamic acid, ethyl ester (8CI); Ethylcinnamate; Ethyl cinnamate; Ethyl trans-cinnamate; Ethyl beta-phenylacrylate; Ethyl 3-phenylpropenoate; Ethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, ethyl ester (9CI) CAS No.: CoE No.:

103-36-6 323

FL No.: EINECS No.:

09.730 203-104-6

FEMA No.: JECFA No.:

2430 n/a

NAS No.:

2430

Description: Ethyl cinnamate has a pleasant, faint cinnamon-like, balsamic, honey-like odor and sweet, peach/apricot-like taste. Consumption: Annual: 450.00 lb Individual: 0.0003813 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1029 mg Empirical Formula/MW:

555

IOFI: Nature Identical

C11H12O2/176.22 Specifications: (FCC, 1997) Acid value Not more than 1 Appearance Oily, colorless liquid Assay

Melting point 7∞C; 12∞C Refractive index 1.558-1.561 1:5 in 70% alcohol; insoluble Solubility in water; soluble in ether

98% min C11H12O2

Boiling 271-272∞C; 158-159∞C point at 24 mmHg Flash point >100∞C

Specific gravity 1.045-1.051

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 15.98 42.76 4.65 10.00 34.71

Max. 31.61 54.36 9.82 20.00 41.26

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.61 10.00 15.78 34.86

Max. 19.73 20.00 20.88 47.95

Synthesis: By heating to 100∞C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen condensation of benzaldehyde and ethyl acetate. Aroma threshold values: Detection: 17 to 40 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity, spicy with powdery vanilla, floral nuances. Natural occurrence: Normally occurring in the trans-form; a cis-form also exists. Reported found in Oriental styrax, in the oil of Campheria galanga and in the rhizomes of Hedychium spicatum. Also reported found in cherry, American cranberry, pineapple, fresh blackberry, strawberry jam, soybean, yellow passion fruit juice, hybrid passion fruit juice, apple brandy, quince, prickly pear, strawberry wine, Bourbon vanilla, sea buckthorn, cinnamon leaf and root bark, clove, brandy, rum, sherry, grape wines, cocoa, soybean and other natural sources.

ETHYL CROTONATE Synonyms: trans-2-Butenoic acid ethyl ester; 2-Butenoic acid, ethyl ester, (E)- (9CI); Crotonic acid, ethyl ester, (E)-; alpha-Crotonic acid ethyl ester; Ethyl trans-2-butenoate; (E)-Ethyl 2-butenoate; Ethylcrotonate; Ethyl crotonate; Ethyl crotonate(E); Ethyl (E)-crotonate; Ethyl trans-crotonate; Ethyl (E)-ethyl ester-2-butenoate CAS No.: CoE No.:

623-70-1 2244

FL No.: EINECS No.:

09.248 210-808-7

FEMA No.: JECFA No.:

3486 n/a

NAS No.:

3486

Description: Ethyl crotonate has a powerful, sour, caramellic-fruity odor. Consumption: Annual: 950.00 lb Individual: 0.000805 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.896 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H10O2/114.15 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Refractive index

136∞C 1.4247 at 20∞C

Specific gravity

Insoluble in water; soluble in alcohol and in oils 0.9183 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 10.40 4.20

Max. 4.00 20.70 8.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.60 1.68 8.39

Max. 5.71 3.00 16.10

Synthesis: By esterification of crotonic acid with ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Fragaria vesca. Also reported found in guava fruit, guava peel, pineapple, white wine, yellow passion fruit, fresh mango, naranjilla fruit, mussel, loganberry, apple, papaya, strawberry, rum, cocoa, plum, kiwifruit and other natural sources.

ETHYL CYCLOHEXANECARBOXYLATE Synonyms: Cyclohexanecarboxylic acid, ethyl ester (8CI) (9CI); Ethyl cyclohexanecarboxylate CAS No.: CoE No.:

3289-28-9 n/a

FL No.: EINECS No.:

09.534 221-945-7

FEMA No.: JECFA No.:

3544 n/a

NAS No.:

3544

Description: Ethyl cyclohexanecarboxylate has a cheese-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.003 mg IOFI: n/a Empirical Formula/MW: C9H16O2/156.22 Specifications: (Burdock, 1997) Appearance Liquid Assay 99.8% Boiling point 196∞C; 82-83∞C at 12 mmHg

Refractive index 1.45012 at 15∞C Solubility Insoluble in water; soluble in fat Specific gravity 0.9362 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 0.01 0.05 0.01

Max. 0.01 0.05 0.01

Food Category Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.01 0.01 0.01

Max. 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: Detection: 0.001 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum.

ETHYL CYCLOHEXANEPROPIONATE Synonyms: Cyclohexanepropanoic acid, ethyl ester (9CI); Cyclohexanepropionic acid, ethyl ester (8CI); Ethyl cyclohexanepropionate; Ethyl 3-cyclohexylpropionate CAS No.: CoE No.:

10094-36-7 FL No.: n/a EINECS No.:

09.488 233-222-3

FEMA No.: JECFA No.:

2431 n/a

NAS No.:

2431

Description: Ethyl cyclohexanepropionate has a powerful, fruity, sweet odor resembling pineapple and a sweet, pineapple-like taste at high dilutions. Consumption: Annual: <1.00 lb Individual: 0.0001426 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.70 mg IOFI: Artificial Empirical Formula/MW: C11H20O2/184.28 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.80 16.76 10.86

Max. 10.00 23.10 15.76

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.99 6.72 11.65

Synthesis: By esterification of ethyl cyclohexanol with propionic acid or anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 10.63 11.00 17.61

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ETHYL-trans-2, cis-4-DECADIENOATE Synonyms: 2,4-Decadienoic acid, ethyl ester, (E,Z)- (8CI) (9CI); Ethyl trans-2, cis-4-decadien-oate; Ethyl-2-trans-4-cis-decadienoate; Ethyl (2E,4Z)-2,4-decadienoate; Ethyl (E,Z)2,4-deca-dienoate; E,Z-Ethyl 2,4-decadienoate; (E,Z)-Ethyl 2,4-decadienoate CAS No.: CoE No.:

3025-30-7 n/a

FL No.: EINECS No.:

09.260 221-178-8

FEMA No.: JECFA No.:

3148 n/a

NAS No.:

3148

Description: Ethyl-trans-2, cis-4-decadienoate has a characteristic pear-like flavor. Consumption: Annual: 35.00 lb Individual: 0.00002966 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.490 mg IOFI: Nature Identical Empirical Formula/MW: C12H20O2/196.28 Specifications: (Burdock, 1997) Appearance

Colorless oil

Boiling point

70-72∞C at 0.05 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 11.75 2.29

Max. 4.00 17.25 5.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.19 6.68 2.62

Max. 5.23 8.87 5.79

Synthesis: Synthetically via the lithium vinyl cuprates. Aroma threshold values: Detection: 100 ppb Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, apple and pear with waxy tropical nuances. Natural occurrence: Reported found in Bartlett pears, durian (Durio zibethinus), pear brandy, quince and spineless monkey orange (Strychnos madagasc).

ETHYL DECANOATE Synonyms: Ethyl decylate; Butter esters; Capric acid, ethyl ester; Decanoic acid, ethyl ester (8CI)(9CI); Ethyl caprate; Ethyl caprinate; Ethyl decanoate CAS No.: CoE No.:

110-38-3 309

FL No.: EINECS No.:

09.059 203-761-9

FEMA No.: JECFA No.:

2432 35

NAS No.:

2432

Description: Ethyl decanoate has a fruity odor reminiscent of grape (cognac). It has been also reported to have an oily, brandy-like odor. Consumption: Annual: 1050.00 lb Individual: 0.0008898 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: ADI: Acceptable; No safety concern (1996) Trade association guidelines: FEMA PADI: 2.410 mg Empirical Formula/MW:

559

IOFI: Nature Identical

C12H24O2/200.31 Specifications: (FCC, 1996) Acid value Appearance

1.0 (max) Colorless liquid

Assay

98% of C12H24O2

Boiling point

243∞C

Melting point –20∞C Refractive index 1.424-1.427 Soluble in most fixed oils; insoluble in glycerin and propylene glySolubility col 1:4 in 80% alcohol Specific gravity 0.863-0.868

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 8.80 10.15 0.91 11.02

Max. 10.96 20.54 3.50 23.39

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.05 0.02 2.21 9.50

Max. 15.18 0.09 4.58 18.69

Synthesis: By esterification of decanoic acid and ethyl alcohol in the presence of HCl or H2SO4. Aroma threshold values: Detection: 8 to 12 ppb Taste threshold values: n/a Natural occurrence: Reported present in cognac.

ETHYL 2,4,7-DECATRIENOATE Synonyms: Ethyl deca-2,4,7-trienoate; 2,4,7-Decatrienoic acid, ethyl ester CAS No.: CoE No.:

78417-28-4 FL No.: n/a EINECS No.:

09.371 n/a

FEMA No.: JECFA No.:

3832 n/a

NAS No.:

n/a

Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.00086405 mg IOFI: n/a Empirical Formula/MW: CH3CH2OCOC=CHC=CHCH2C=CHCH2CH3 C12H18O2/194.27 Reported uses (ppm): (FEMA, 1998) Food Category Breakfast cereals Chewing gum Fats, oils Fruit ices

Usual 0.01 0.05 0.01 0.02

Synthesis: n/a Aroma threshold values (ppb): n/a

Max. 0.02 0.10 0.03 0.05

Food Category Hard candy Milk products Seasonings, flavors Soft candy

Usual 0.02 0.01 0.005 0.01

Max. 0.05 0.03 0.01 0.02

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Taste threshold values (ppb): n/a Natural occurrence: Reported found in Vitis labrusca L.

ETHYL trans-2-DECENOATE Synonyms: 2-Decenoic acid, ethyl ester, (E)- (8CI) (9CI); Ethyl trans-2-decenoate; Ethyl (E)-2-decenoate; (E)-Ethyl 2-decenoate CAS No.: CoE No.:

7367-88-6 n/a

FL No.: EINECS No.:

09.283 230-918-9

FEMA No.: JECFA No.:

3641 n/a

NAS No.:

3641

Description: Ethyl trans-2-decenoate has a fatty-waxy odor specific to pear peel and fruity over-ripe pear. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.899 mg IOFI: n/a Empirical Formula/MW: C12H22O2/198.31 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 99% 0.93∞C at 0.2 mmHg

Refractive index 1.4442 at 20∞C Solubility Insoluble in water; soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Fruit ices Gelatins, puddings

Usual 30.00 20.00 15.00 20.00

Max. 90.00 60.00 45.00 60.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual Max. 50.00 150.00 20.00 60.00 10.00 30.00 30.00 90.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Pear, apple, green with waxy, fruity nuances. Natural occurrence: Reported found in pear brandy and Bartlett pear.

ETHYL trans-4-DECENOATE Synonyms: 4-Decenoic acid, ethyl ester, (E)- (9CI); Ethyl trans-4-decenoate; Ethyl (E)-4decenoate; (E)-Ethyl 2-decenoate; (E)-Ethyl 4-decenoate CAS No.: CoE No.:

76649-16-6 FL No.: n/a EINECS No.:

09.284 278-509-4

FEMA No.: JECFA No.:

3642 n/a

NAS No.:

3642

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Description: Ethyl trans-4-decenoate has a fruity-green, ester-like, sweet and aldehyde odor like citrus-orange. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.118 mg IOFI: n/a Empirical Formula/MW: C12H22O2/198.31 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 99% 112∞C at 10 mmHg

Refractive index 1.4362 at 20∞C Solubility Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 0.60 4.00 0.50 0.30

Max. 3.00 20.00 2.50 1.50

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 0.40 0.20 0.50

Max. 5.00 2.00 1.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fatty, waxy, green, pineapple and pear nuances. Natural occurrence: Not reported found in nature.

2-ETHYL-4,5-DIMETHYLOXAZOLE Synonyms: Oxazole, 2-ethyl-4,5-dimethyl-; 2-Ethyl-4,5-dimethyloxazole; Oxazole, 2ethyl-4,5-dimethyl- (9CI) CAS No.: CoE No.:

53833-30-0 FL No.: n/a EINECS No.:

13.091 258-815-4

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.069 mg Empirical Formula/MW: C7H11NO/125.17

3672 n/a

NAS No.:

3672

Individual: n/a

IOFI: n/a

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Specifications: (Burdock, 1997) Appearance

Liquid

Assay

>99%

Boiling point

137∞C at 732 mmHg

Refractive index 1.4574 at 20∞C Insoluble in water; slightly Solubility soluble in oils Specific gravity 1.477 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Gelatins, puddings

Usual 0.30 0.15 0.50 0.15 0.15

Max. 1.50 0.50 2.50 2.00 1.00

Food Category Gravies Instant coffee, tea Meat products Soft candy Soups

Usual 0.15 0.05 0.15 0.20 0.05

Max. 0.50 0.20 0.50 1.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee and French fried potato.

4-ETHYL-2,6-DIMETHOXYPHENOL Synonyms: 4-Ethylsyringol; 4-Ethyl-2,6-dimethoxyphenol; Phenol, 4-ethyl-2,6-dimethoxy CAS No.: CoE No.:

14059-92-8 FL No.: n/a EINECS No.:

04.052 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.033 mg Empirical Formula/MW:

3671 n/a

NAS No.:

3671

Individual: <1.00 mg/kg/day

IOFI:n/a

C10H14O3/182.22 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Water-white liquid 98.4% 106∞C at 0.2 mmHg

Refractive index 1.536-1.537 at 20∞C Solubility Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products

Usual 0.20 1.00 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a

Max. 1.00 5.00 1.00 1.00

Food Category Poultry Seasonings, flavorings Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

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Taste threshold values: n/a Natural occurrence: Reported found in beer, dried bonito fish, smoked pork belly, smoked sausage, smoked salmon, sherry, natural smoke flavor, rum, coffee, wort and cuttlefish.

2-ETHYL-3,5(6)-DIMETHYLPYRAZINE Synonyms: 3,5-Dimethyl-2-ethylpyrazine; 2,5-Dimethyl-3-ethylpyrazine; 2-Ethyl-3,dimethylpyrazine; 2-Ethyl-3,(5 or 6)-dimethylpyrazine; Pyrazine, 2-ethyl-3,-dimethyl(8CI) (9CI) CAS No.: CoE No.:

27043-05-6 FL No.: 727 EINECS No.:

14.016 248-182-2

FEMA No.: JECFA No.:

3149 n/a

NAS No.:

3149

Description: 2-Ethyl-3,(5 or 6)-dimethylpyrazine has a roasted cocoa odor. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.367 mg IOFI: Nature Identical Empirical Formula/MW: C8H12N2/136.20 Specifications: (Burdock, 1997) Assay 95% of C8H12N2 Refractive index 1.500-1.503 Solubility Soluble in water, organic solvents

Specific gravity Water

0.950-0.980 at 20∞C 0.1%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 6.43 5.31 0.78

Max. 1.00 6.43 5.31 1.75

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.03 2.06 6.03

Max. 2.10 2.06 6.15

Synthesis: The 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium; a mixture of the two can be obtained by condensation of 2,3-pentanedione with propylenediamine; a mixture of the two is obtained from the side chain alkylation of trimethylpyrazine. Aroma threshold values: Detection: 15 to 43 ppm in water Taste threshold values: Taste characteristics at 5 ppm: Peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances. Natural occurrence: Reported found in roasted barley, cocoa products, coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas, malt and cooked shrimps.

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3-ETHYL-2,6-DIMETHYLPYRAZINE Synonyms: 2,6-Dimethyl-3-ethylpyrazine; 2-Ethyl-3,5-dimethylpyrazine; 3,5-Dimethyl-2ethylpyrazine CAS No.: CoE No.:

13925-07-0 FL No.: 727 EINECS No.:

14.024 237-694-1

FEMA No.: JECFA No.:

Consumption: Annual: 833.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.880 mg Empirical Formula/MW:

3150 n/a

NAS No.:

3150

Individual: 0.0007062 mg/kg/day

IOFI: Nature Identical

C8H12H2/136.20 Specifications: (Burdock, 1997) Assay

C: 70.55%; H: 8.88%; N: 20.57%

IR spectra

6.20, 7.17, 3.37, 8.52, 7.33, 9.78, 7.83 mm

39(72), 42(53), 53(18), 56(63), 65(8), 66(13), Mass spectra 80(7), 81(3), 94(6), 95(4), 108(11), 109(20), 119(2), 120(10), 135(100), 136(15) (CCI4) d 8.05 (S, 1, ring - H), 2.70 (q,J = NMR spectra 8,2,CH2 - CH3), 2.42 (S,3,ring - CH3), 2.38 (S,3,ring - CH3), 1.24 (t,J = 8,3,CH2 - CH3)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.30 3.13 1.72 1.10

Max. 1.00 6.00 3.60 2.33

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.93 2.92

Max. 4.00 2.50 6.00

Synthesis: By alkylation of 2,6-dimethylpyrazine with ethyllithium. Aroma threshold values: 15 ppm in water Taste threshold values: n/a Natural occurrence: Reported found in the basic fractions of whiskey and rum, in roasted peanuts, in roasted barley, in coffee, filberts, potato and soy products, fried pork, cocoa, tea, oatmeal, asparagus, shrimps, clam, squid, grilled beef and wheaten bread.

ETHYL-2,4-DIOXOHEXANOATE Synonyms: Ethyl propionyl pyruvate; 2,4-Dioxohexanoic acid, ethyl ester; Ethyl 2,4-dioxohexanoate; Hexanoic acid, 2,4-dioxo-, ethyl ester (8CI)(9CI) CAS No.: CoE No.:

13246-52-1 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a

09.514 236-228-4

FEMA No.: JECFA No.:

3278 603

NAS No.:

3278

Individual: 0.00000027 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 3.160 mg Empirical Formula/MW:

565

IOFI: Artificial

C8H12O4/172.18 Specifications: (JECFA, 1999) Assay

98.0% (min)

Boiling point

100-105∞C at 6 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Hard candy Nonalcoholic beverages

Usual 15.00 60.00 10.00

Max. 120.00 120.00 15.00

Food Category Soft candy Sweet sauce

Usual Max. 4.40 10.00 0.0001 0.0001

Synthesis: From methyl ethyl ketone and ethyl oxalate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYLENE OXIDE Synonyms: 1,2-Epoxyethane; Dihydrooxirene; Dimethylene oxide; Epoxyethane; Ethene oxide; Ethox; Ethylene oxide; ETO; Oxacyclopropane; Oxane; alpha,beta-Oxidoethane; Oxiran; Oxirane; Oxirene, dihydro-; Sterilizing gas ethylene oxide 100%; T-gas CAS No.: CoE No.:

75-21-8 n/a

FL No.: EINECS No.:

n/a 200-849-9

FEMA No.: JECFA No.:

2433 n/a

NAS No.:

2433

Description: Ethylene oxide has a pleasant ethereal odor. There is sufficient evidence of carcinogenicity of ethylene oxide in animals. It has been classified as a probable carcinogen for humans. Consumption: Annual: 238333.33 lb Individual: 0.2019 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.710, 172.808, 175.105, 176.180, 176.210, 178.3120, 178.3520, 193.200 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C2H4O/44.05 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid or gas with a pleasant, ethereal odor 13.5∞C, 14∞C

Refractive index 1.5052 at 28∞C Specific gravity

0.88, 0.8824 at 10∞C

Reported uses (ppm): n/a FEMA indicates that this substance has historically been used in ground spices (21.00 ppm max.) and whole spices (15.00 ppm usual; 45.00 max.).

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Synthesis: By catalytic oxidation of ethylene. Aroma threshold values: Detection: 260 ppm; Recognition: 500 ppm Taste threshold values: n/a Natural occurrence: Reported found in Bantu beer.

ETHYL 2-ETHYL-3-PHENYL PROPANOATE Synonyms: Ethyl 2-ethyl dihydrocinnamate; Benzenepropanoic acid, alpha-ethyl-, ethyl ester (9CI); Ethyl alpha-ethylbenzenepropanoate; Ethyl 2-benzylbutyrate; Ethyl 2-ethyl3-phenylpropanoate CAS No.: CoE No.:

2983-36-0 n/a

FL No.: EINECS No.:

09.802 221-042-8

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.069 mg Empirical Formula/MW:

3341 n/a

NAS No.:

3341

Individual: 0.00001415 mg/kg/day

IOFI: Artificial

C13H18O2/206.27 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fruit ices Hard candy

Usual 25.00 5.00 5.00 50.00

Max. 25.00 5.00 5.00 50.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 50.00 5.00 50.00

Max. 50.00 5.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL FORMATE Synonyms: Formic ether; Ethyl formate; Ethyl formic ester; Ethyl methanoate; Formic acid, ethyl ester (8CI) (9CI); Propionic acid CAS No.: CoE No.:

109-94-4 339

FL No.: EINECS No.:

09.072 203-721-0

FEMA No.: JECFA No.:

2434 26

NAS No.:

2434

Description: Ethyl formate has a characteristic, pungent odor similar to ethyl acetate and reminiscent of pineapple and a slightly bitter taste. It has been also reported to have a rumlike odor. Consumption: Annual: 9650.00 lb Individual: 0.008177 mg/kg/day Regulatory Status: CoE: Approved

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FDA: 21 CFR 184.1295 FDA (other): n/a JECFA: ADI: 0 to 3 (1979), and re-affirmed in 1997; No safety concern (1997) Trade association guidelines: FEMA PADI: 0.049 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O2/74.08 Specifications: (FCC, 1996) Acidity

0.2%

Appearance

Colorless, flammable liquid

Assay Boiling point

95% min of C3H6O2 54∞C

Refractive index 1.359-1.363 Soluble in most fixed oils, propylene glycol, water (decomposes); slightly soluSolubility ble in mineral oil; 1:5 in 50% alcohol Specific gravity 0.916-0.921

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.28 0.09 0.09 0.09

Max. 0.30 0.15 0.10 0.15

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.12 0.00 0.05 0.17

Max. 0.12 0.01 0.06 0.18

Synthesis: Usually prepared by esterification of ethyl alcohol and formic acid or by distillation of ethyl acetate and formic acid in the presence of concentrated H2SO4. Aroma threshold values: Detection: 17 ppm Taste threshold values: Taste characteristics at 60 ppm: Sweet, chemical with clean, fresh, fruity lift. Natural occurrence: Reported in the oil of Boronia dentigeroides; it has been identified in Florida orange juice, several varieties of honey, apple and pear and in distilled liquors such as rum. Also reported found in peach, raspberry, strawberry, cabbage, vinegar, cheeses, butter, cream, milk powder, cooked beef, beer, coffee, tea, honey, corn oil and mussels.

2-ETHYLFURAN Synonyms: 2-Ethylfuran; Furan, 2-ethyl- (8CI)(9CI) CAS No.: CoE No.:

3208-16-0 n/a

FL No.: EINECS No.:

13.092 221-714-0

FEMA No.: JECFA No.:

3673 n/a

NAS No.:

3673

Description: 2-Ethylfuran has a powerful, sweet, burnt odor. When dilute, it has a warm, sweet odor. It has a coffee-like flavor (aroma). Consumption: Annual: 33.33 lb Individual: 0.00002824 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 4.033 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H8O/96.13 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point

93∞C

Solubility

Almost insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 21.00 10.50

Max. 3.00 42.50 21.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 5.50 11.00

Max. 21.00 11.50 22.50

Synthesis: By dehydration of furyl methyl carbinol followed by reduction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, coffee, peppermint and spearmint oil, Parmesan cheese, bell pepper, cooked egg, smoked fish, roasted chicken, cooked beef, cocoa, coffee, tea, pecans, filberts and soybeans.

ETHYL 2-FURANPROPIONATE Synonyms: Ethyl furfurylacetate; Ethyl furylpropionate; Ethyl 2-furanpropanoate; Ethyl 2furanpropionate; Ethyl furan-2-propionate; Ethyl beta-furylpropionate; Ethyl 3-(2furyl)propanoate; Ethyl 3-(2-furyl)propionate; Ethyl 3-(alpha-furyl)propionate; 2-Furanpropanoic acid, ethyl ester (9CI); 2-Furanpropionic acid, ethyl ester (8CI) CAS No.: CoE No.:

10031-90-0 FL No.: n/a EINECS No.:

13.022 233-097-5

FEMA No.: JECFA No.:

2435 n/a

NAS No.:

2435

Description: Ethyl 2-furanpropionate has a fruity odor reminiscent of chamomile. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.864 mg IOFI: n/a Empirical Formula/MW: C9H12O3/168.19 Specifications: (Burdock, 1997) Appearance Boiling point

Low-melting solid; turns yellow on exposure to air 260∞C; 120-121∞C at 17 mmHg

Melting point

24.5∞C

Refractive index 1.54876 at 20∞C

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569

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.26 3.70

Max. 5.00 9.32 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.40 0.98 3.75

Max. 5.40 4.10 8.20

Synthesis: By direct esterification of the acid, which in turn is prepared by condensation of furfural with acetic anhydride and sodium acetate, followed by hydrogenation of the furacrylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Pineapple, fruity, sweet, slightly spicy, tropical ripe and slightly jammy. Natural occurrence: Not reported found in nature.

ETHYL 3-(FURFURYLTHIO)-PROPIONATE Synonyms: Ethyl b-furfuryl-a-thiopropionate; Propanoic acid, 3-[(2-furanylmethyl)thio]-, ethyl ester CAS No.: CoE No.:

94278-27-0 FL No.: n/a EINECS No.:

13.093 304-716-7

FEMA No.: JECFA No.:

3674 n/a

NAS No.:

3674

Description: Ethyl 3-(furfurylthio)-propionate has a pungent roasted sulfur aroma. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.252 mg IOFI: Artificial Empirical Formula/MW: C10H14O3S/214.28 Specifications: (Burdock, 1997) Appearance

Straw-colored liquid

Assay

99%

Boiling point

244∞C at 750 mmHg

Refractive index 1.5060 at 23∞C Insoluble in water; soluble Solubility in fat; miscible in alcohol Specific gravity 1.129 at 23∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Gelatins, puddings Gravies

Usual 1.00 0.05 0.50 0.10 5.00 0.10 0.10

Max. 2.00 0.20 1.00 0.20 20.00 0.20 0.20

Food Category Hard candy Imitation dairy Nonalcoholic beverages Nut products Snack foods Soups Sweet sauce

Usual 0.10 0.05 0.05 2.00 1.00 0.20 0.05

Max. 0.20 0.10 0.10 5.00 2.00 0.50 0.10

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Roasted, nutty and coffee. Natural occurrence: Not reported found in nature.

4-ETHYLGUAIACOL Synonyms: 4-Ethyl-2-methoxyphenol; p-Ethylguaiacol; 4-Ethylguaiacol; 4-Hydroxy3-methoxy ethylbenzene; 2-Methoxy-4-ethylphenol; Phenol, 4-ethyl-2-methoxy- (8CI) (9CI) CAS No.: CoE No.:

2785-89-9 510

FL No.: EINECS No.:

04.008 220-500-4

FEMA No.: JECFA No.:

2436 940

NAS No.:

2436

Description: 4-Ethylguaiacol has a sharp, green, ethereal odor. Consumption: Annual: 33.33 lb Individual: 0.00002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 1 ppm FDA: CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.523 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O2/152.19 Specifications: (FCC, 1997) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% of C9H12O2 235∞C

Refractive index 1.525-1.530 Solubility 1:1 in 95% alcohol Specific gravity 1.06-1.064

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Frozen dairy

Usual 0.05 13.83 10.00 0.05 2.31

Max. 0.10 17.68 12.00 0.10 3.08

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.31 2.00 2.00 1.54 16.50

Max. 3.08 6.00 4.45 2.31 21.72

Synthesis: n/a Aroma threshold values: Detection: 25 ppb Taste threshold values: Taste characteristics at 30 ppm: Woody, smoky and spicy with sweet vanilla background. Natural occurrence: Reported found in several distillates of plant origin; it was identified in camphor oil, and it had been reported previously in Tolu and Peru balsam, as well as in various wood distillates. Also reported found in grapefruit juice, smoked fish, lean fish, beer, cognac, rum, whiskey, cider, grape wines, coffee and apple brandy.

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2-ETHYL-2-HEPTENAL Synonyms: 2-Ethyl-3-butylacrolein CAS No.: CoE No.:

10031-88-6 FL No.: 120 EINECS No.:

05.033 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.4 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.838 mg Empirical Formula/MW:

2438 n/a

NAS No.:

2438

Individual: 0.00000621 mg/kg/day

IOFI: Artificial

C9H16O/140.23 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 21.00 4.00 7.00

Max. 29.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 33.00

Max. 6.00 37.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL HEPTANOATE Synonyms: Ethyl heptoate; Ethyl heptylate; Aether oenanthicus; Butter esters; Cognac oil; Enanthylic ether; Ethyl enantate; Ethyl enanthate; Ethyl heptanoate; Ethyl n-heptanoate; Ethyl oenanthate; Ethyl oenanthylate; Grape oil; Heptanoic acid, ethyl ester (8CI) (9CI); Oenanthic ether; Oleum vitis viniferae; Wine oil CAS No.: CoE No.:

106-30-9 365

FL No.: EINECS No.:

09.093 203-382-9

FEMA No.: JECFA No.:

2437 32

NAS No.:

2437

Description: Ethyl heptanoate has a fruity odor reminiscent of cognac with a corresponding taste. It has been also reported to have a winy-brandy odor. Consumption: Annual: 3716.67 lb Individual: 0.003149 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0-2.5 (1972); No safety concern (1996) Trade association guidelines: FEMA PADI: 6.734 mg IOFI: n/a Empirical Formula/MW: C9H18O2/158.24

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Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay

98% of C9H18O2 189∞C (72% water azeotrope, 98.5∞)

Specific gravity

Boiling point

1.411-1.415 Slightly soluble in propylene glycol; miscible with alcohol, chloroform, most fixed oils; insoluble in glycerin; 1:3 in 70% alcohol 0.867-0.872

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 4.35 29.66 5.70 150.80 17.99

Max. 13.96 41.74 13.07 248.40 29.84

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.85 8.38 10.29 26.17

Max. 52.41 14.62 13.81 37.60

Synthesis: By esterification of heptoic acid; by reacting the silver salt of the acid with ethyliodide or with ethyl alcohol in the presence of mineral acids. Aroma threshold values: Detection: 2 ppb Taste threshold values: Taste characteristics at 10 ppm: Fruity and waxy with a green winy nuance. Natural occurrence: Reported found in apple, apricot, Vitis labrusca, pineapple, strawberry, cheeses, butter, milk, beer, cognac, brandy, whiskey, rum, grape wines, cocoa, filberts, olive, passion fruit, plums, corn oil and nectarines.

ETHYL CIS-4-HEPTENOATE Synonyms: 4-Heptenoic acid, ethyl ester; (Z)-Ethyl cis-hept-4-enoate; cis-4-Heptenoic acid ethyl ester; Ethyl (Z)-4-heptenoate CAS No.: CoE No.:

39924-27-1 FL No.: n/a EINECS No.:

n/a 254-702-9

FEMA No.: JECFA No.:

3975 1281

NAS No.:

n/a

Description: Ethyl cis-4-heptenoate has a fruity aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 3.485 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C9H16O2/156

H3C

O CH3

Specifications:(JECFA, 2003) Acid value Appearance

1 Colorless liquid; fruity aroma

Identification test NMR, MS, IR spectra Refractive index 1.428-1.431

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Specifications:(JECFA, 2003) Assay

98% (total isomers)

Solubility

Boiling point 52∞C (3 mmHg)

Specific gravity

Insoluble in water; soluble in most nonpolar solvents 0.887-0.897

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 8.00 15.00 40.00 10.00

Max. 12.00 30.00 80.00 15.00

Food Category Fruit ices Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 12.00 8.00 10.00

Max. 12.00 20.00 12.00 15.00

Synthesis: n/a Aroma threshold values: At 10,000 ppm, fresh waxy green melon, estery with soapy, impacting, vegetative and fruity nuances. Taste threshold values: Taste at 1 to 5 ppm is green, slightly floral, fatty waxy, green banana, green vegetative with berry and fruity nuances. Natural occurrence: Reportedly present in yellow passion fruit juice (Passiflora edulis f. flavicarpa).

2-ETHYLHEXANETHIOL Synonyms: 1-Hexanethiol, 2-ethyl-; 2-Ethylhexylmercaptan; 2-Ethylhexane-1-thiol CAS No.: CoE No.:

7341-17-5 n/a

FL No.: EINECS No.:

12.128 230-854-1

FEMA No.: JECFA No.:

3833 519

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H18S/146.29 Specifications: (JECFA, 1999) Appearance Assay

Colorless to pale-yellow liquid 95.0% (min)

Solubility Soluble in oil and alcohol Specific gravity 0.817-0.827

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Nonalcoholic beverages

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values (ppb): n/a

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Milk products Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

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Taste threshold values (ppb): n/a Natural occurrence: Reported found in potato.

ETHYL HEXANOATE Synonyms: Ethyl hexylate; Cetic acid, butyl-, ethyl ester; Butter esters; Ethyl butylacetate; Ethyl caproate; Ethyl hexanoate; Ethyl hexoate; Hexanoic acid, ethyl ester (8CI) (9CI); Hexanoic acid, ethyl ester, mixture with soybean oil epoxide CAS No.: CoE No.:

123-66-0 310

FL No.: EINECS No.:

09.060 204-640-3

FEMA No.: JECFA No.:

2439 31

NAS No.:

2439

Description: Ethyl hexanoate has a powerful, fruity odor with a pineapple-banana note. It has been also reported to have a winy odor. Consumption: Annual: 11733.33 lb Individual: 0.009943 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1996) Trade association guidelines: FEMA PADI: 2.560 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98% of C8H16O2 166∞C

Refractive index 1.406-1.409 Soluble in most fixed oils; slightly soluble in propylene Solubility glycol; insoluble in glycerin; 1:2 in 70% alcohol Specific gravity 0.867-0.871

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy Gelatins, puddings

Usual 2.37 9.75 0.50 106.40 9.64 6.20

Max. 3.00 27.18 1.70 128.80 21.68 17.71

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Soft candy

Usual Max. 35.91 170.10 0.10 0.20 10.00 20.00 2.63 5.99 8.36 17.55

Synthesis: By esterification of caproic acid with ethyl alcohol in the presence of concentrated H2SO4 or HCl. Aroma threshold values: Detection: 0.3 to 5 ppb Taste threshold values: Taste characteristics at 10 ppm: Fruity and waxy with a tropical nuance. Natural occurrence: Reported found in apple, orange and grapefruit juice, guava, Vitis vinifera, pineapple, strawberry jam, clove bud, cheeses, cognac, rum, whiskies, grape wines, cocoa, passion fruit juice, mango, fruit brandies, figs, corn oil, kiwifruit, mountain papaya, pawpaw and mastic gum leaf oil.

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2-ETHYL-1-HEXANOL Synonyms: Ethylhexanol; 2-Ethylhexanol; 2-Ethyl-1-hexanol; 2-Ethylhexan-1-ol; 1-Hexanol, 2-ethyl- (8CI) (9CI); 2-Ethylhexyl alcohol; Octyl alcohol CAS No.: CoE No.:

104-76-7 n/a

FL No.: EINECS No.:

02.082 203-234-3

FEMA No.: JECFA No.:

3151 267

NAS No.:

3151

Description: 2-Ethyl-1-hexanol has a mild, oily, sweet, slightly floral odor reminiscent of rose and sweet, fatty-floral taste with a fruity note. Consumption: Annual: 766.67 lb Individual: 0.0006497 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 (1993); No safety concern (1997) Trade association guidelines: FEMA PADI: 5.530 mg IOFI: Nature Identical Empirical Formula/MW: C8H18O/130.22 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless liquid 98% of C8H18O 183∞C

Refractive index 1.429-1.434 Specific gravity 0.830-0.834

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 34.00 10.25 10.25

Max. 45.00 17.50 17.50

Food Category Nonalcoholic beverages Soft candy

Usual 2.80 17.75

Max. 4.25 24.25

Synthesis: By hydrogenation of aldehydes obtained by the oxo process; also synthesized from propylene; by catalytic reduction of 2-ethyl-2-hexenal and other similar patented processes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in papaya, peach, pear, blackberry, strawberry, cabbage, Parmesan and mozzarella cheese, butter, roasted chicken, cognac, sherry, grape wines, tea, avocado, kiwifruit, crab and clam.

ETHYL trans-2-HEXENOATE Synonyms: Ethyl 2-ethyl dihydrocinnamate; Ethyl trans-2-hexenoate; Ethyl (E)-2-hexenoate; Ethyl (E)hex-2-enoate; (E)-Ethyl 2-hexenoate; 2-Hexenoic acid, ethyl ester, (E)(8CI) (9CI) CAS No.: CoE No.:

27829-72-7 FL No.: n/a EINECS No.:

09.850 248-681-5

FEMA No.: JECFA No.:

3675 n/a

NAS No.:

3675

Description: Ethyl trans-2-hexenoate has a fruity, green, pulpy pineapple and apple odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.402 mg Empirical Formula/MW:

IOFI: n/a

C8H14O2/142.20 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 95%; = 4% ethyl trans-3-hexenoate; ª 1% other isomers 111∞C at 10 mmHg

Refractive index 1.1450 at 20∞C Slightly water soluble; fat Solubility soluble

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fruit ices

Usual 0.20 2.50 2.00 0.60

Max. 1.00 12.00 10.00 3.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Usual 1.00 1.00 0.50 0.10

Max. 5.00 5.00 2.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, green and sweet with a juicy, fruity undernote. Natural occurrence: Reported found in apple brandy, cognac, grape brandy, concord grapes, wild grapes, passion fruit, quince, strawberry, guava, pineapple, pawpaw and wood apple.

ETHYL 3-HEXENOATE Synonyms: Hydrosorbic acid, ethyl ester; Ethyl 3-hexenoate; Ethyl hex-3-enoate; 3Hexenoic acid, ethyl ester (8CI) (9CI) CAS No.: CoE No.:

2396-83-0 n/a

FL No.: EINECS No.:

09.191 219-257-7

FEMA No.: JECFA No.:

3342 335

NAS No.:

3342

Description: Ethyl 3-hexenoate has a green, fruity aroma. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 0.442 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.19

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Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless liquid 95.0% (min) 63-64∞C

Refractive index 1.424-1.428 Specific gravity 0.897-0.901

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: From 3-hexenoic acid and dicyclohexylcarbodimide; by fungal fermentation (20∞C) of 3-hexenoic acid using Saccharomyces cerevisiae; from trialkylboranes and ethyl-4bromocrotonate in the presence of 2,6-di-tert-butyl-phenoxide; by pyrolysis of acetates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, green, sweet and pineapplelike. Natural occurrence: Reported found in pineapple, melon, beer, passion fruit juice, quince, plumcot, prickly pear and kiwifruit.

ETHYL 5-HEXENOATE Synonyms: 5-Hexenoic acid, ethyl ester; Ethyl hex-5-enoate 54653-25-7 FL No.: CAS No.: n/a FEMA No.: CoE No.:

n/a

EINECS No.:

n/a

JECFA No.:

3976 1273

NAS No.:

n/a

Description: Ethyl-5-hexenoate has a fruity aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 1.173 mg (FEMA) IOFI: n/a Empirical Formula/MW: C8H14O2/142

H3C

CH2

O O

Specifications:(JECFA, 2003) Acid value Appearance

1 Colorless liquid; fruity aroma

Assay

95

Boiling point 181-182∞C

Identification test NMR, MS, IR SPECTRA Refractive index 1.423-1.437 Insoluble in water; soluble in Solubility most nonpolar solvents Specific gravity 0.902-0.912

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Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices

Usual 3.00 4.00 16.00 4.00 3.00

Max. 5.00 8.00 30.00 6.00 5.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.00 4.00 3.00 4.00

Max. 6.00 8.00 5.00 6.00

Synthesis: n/a Aroma threshold values: Odor characteristics at 10,000 ppm: sharp estery, sweet with ripe fruity pineapple, apple and strawberry with winy and acidic depth notes. Taste threshold values: Taste characteristics at 5 to 10 ppm: Sweet, pineapple, jamy overripe fruity and strawberry with sweet onenanthic tutti-fruitti candy nuances. Natural occurrence: Reportedly present in tea, pineapple, strawberry and Chinese quince peel.

1-ETHYLHEXYL TIGLATE Synonyms: 1-Ethylhexyl 2-methylcrotonate CAS No.: 94133-92-3 CoE No.: n/a

FL No.: EINECS No.:

09.539 302-757-5

FEMA No.: JECFA No.:

3676 448

Description: 1-Ethylhexyl tiglate has a spicy, peppery, herbaceous odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.283 mg Empirical Formula/MW:

NAS No.:

3676

Individual: n/a

IOFI:Artificial

C13H24O2/212.33

Specifications: (JECFA, 1998) Acid value

2.9 (max)

Assay

94.7% (min)

Refractive index 1.441-1.447 Completely miscible with alcohol Solubility and diluted alcohol Specific gravity 0.879-0.885

Boiling point 94-96oC

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual n/a n/a n/a

Synthesis: n/a Aroma threshold values: n/a

Max. 20.00 50.00 20.00

Food Category Seasonings, flavorings Snack foods Soups

Usual Max. n/a 250.00 n/a 20.00 n/a 20.00

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL-3-HYDROXYBUTYRATE Synonyms: Ethyl-3-hydroxybutanoate; Butanoic acid, 3-hydroxy-, ethyl ester (9CI); Butyric acid, 3-hydroxy-, ethyl ester; Ethyl 3-hydroxybutyrate CAS No.: CoE No.:

5405-41-4 n/a

FL No.: EINECS No.:

09.522 226-456-2

FEMA No.: JECFA No.:

3428 594

NAS No.:

3428

Description: Ethyl-3-hydroxybutyrate has a fresh, fruity, grape odor. Consumption: Annual: 550.00 lb Individual: 0.0004661 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 2.263 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/132.16 Specifications: (JECFA, 1998) Appearance

Colorless viscous liquid

Assay

99.0% (min)

Boiling point

170oC; 67 (4 mmHg)

Refractive index 1.416-1.424 100 g in 100 ml water at Solubility 23oC Specific gravity 1.010-1.017

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 5.00 4.50 3.00 10.00

Max. 5.00 4.50 3.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual Max. 5.00 5.00 10.00 80.00 10.00 100.00

Synthesis: By catalytic hydrogenation of acetoacetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Green, fruity and winy. Natural occurrence: Reported found in passion fruit, rum, sherry, wine, orange juice, guava, pineapple, tea, mango, wood apple, mountain papaya, naranjilla fruit, quince and hog plum (Spondias mombins L.)

3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE Synonyms: 3-Ethyl-2-hydroxycyclopent-2-en-1-one; 3-Ethyl-2-hydroxy-2-cyclopenten1-one; 2-Hydroxy-3-ethyl-2-cyclopenten-1-one CAS No.: CoE No.:

21835-01-8 FL No.: 759 EINECS No.:

07.057 244-606-5

FEMA No.: JECFA No.:

3152 419

NAS No.:

3152

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Description: 3-Ethyl-2-hydroxy-2-cyclopenten-1-one has a caramel-like flavor. This compound is often employed to impart a caramel flavor or coconut notes in food. The compound exhibits flavor-enhancing characteristics. Consumption: Annual: 450.00 lb Individual: 0.0003813 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 1.295 mg IOFI: Nature Identical Empirical Formula/MW: C7H10O2/126.13 Specifications: (JECFA, 1998) Appearance

White, crystalline powder

Assay

78-80oC

Boiling point Melting point

78-80∞C 36-43oC

Refractive index 1.47-1.48 Miscible with alcohol, glycSolubility erol, benzyl alcohol and water Specific gravity 1.060-1.066

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.33 6.15 2.28

Max. 3.33 12.11 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.21 2.00 6.15

Max. 10.60 4.19 12.11

Synthesis: From 5-methyl-3,5-dicarbethoxy-2-cyclopen-ten-2-ol-one and phosphoric acid; by a patented process; also from dimethyl adipate. Aroma threshold values: n/a Taste threshold values: A threshold value of 5 ppm, similar to the 3-methyl analog, has been determined by comparative sensory evaluation. Natural occurrence: Data not found.

3-ETHYL-2-HYDROXY-4-METHYLCYLCOPENT-2-EN-1-ONE Synonyms: 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4-methyl- (9CI); 3-Ethyl-2hydroxy-4-methylcyclopent-2-en-1-one; 3-Ethyl-2-hydroxy-4-methyl-2-cyclopenten-1-one CAS No.: CoE No.:

42348-12-9 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n.a JECFA: No safety concern (1998)

07.117 255-767-6

FEMA No.: JECFA No.:

3453 422

NAS No.:

3453

Individual: 0.00000289 mg/kg/day

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.325 mg Empirical Formula/MW:

581

IOFI: n/a

C8H12O2/140.18 Specifications: (JECFA, 1998) Assay

99.0% (min)

Soluble in fat; slightly insoluble in water; miscible in ethanol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 5.00 1.00 0.60

Max. 5.00 5.00 5.00 0.60

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

5-ETHYL-2-HYDROXY-3-METHYLCYCLOPENT-2-EN-1-ONE Synonyms: 2-Cyclopenten-1-one, 5-ethyl-2-hydroxy-3-methyl-; 5-Ethyl-3-methylcyclotene CAS No.: CoE No.:

53263-58-4 FL No.: n/a EINECS No.:

07.118 258-451-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 0.353 mg Empirical Formula/MW:

3454 423

NAS No.:

3454

Individual: 0.00000438 mg/kg/day

IOFI: n/a

C8H12O2/140.18 Specifications: (JECFA, 1998) Assay

99.0% (min)

Solubility

Slightly soluble in water; soluble in ethanol, fat and propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 2.00

Max. 5.00 5.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 5.00 5.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE Synonyms: 2-Ethyl-4-hydroxy-5-methylfuran-3(2H)-one; 2-Ethyl-4-hydroxy-5-methyl3(2H)-furanone; 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl- (8CI) (9CI) CAS No.: CoE No.:

27538-10-9 FL No.: n/a EINECS No.:

n/a 248-514-6

FEMA No.: JECFA No.:

3623 n/a

NAS No.:

3623

Description: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone has a sweet, fruity, caramel, butterscotch, maltol odor. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.328 mg IOFI: n/a Empirical Formula/MW: C7H10O3/142.15 Specifications: (Burdock, 1997) Appearance Assay

Yellow liquid >99%

Boiling point Solubility

103∞C at 15 mmHg Water soluble; fat insoluble

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Gelatins, puddings Gravies

Usual 1.00 10.00 0.25 1.50 0.50

Max. 2.00 20.00 0.50 3.00 1.00

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages

Usual 1.00 0.25 0.50 0.25 1.00

Max. 2.00 1.00 1.00 0.50 2.00

Synthesis: n/a Aroma threshold values: Detection: 20 ppb Taste threshold values: Taste characteristics at 20 ppm: Burnt, caramellic, sweet and fruity. Natural occurrence: Reported found in soy sauce, Swiss cheese and melon.

5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE Synonyms: 2,4-Dihydroxy-3-methyl-2-hexenoic acid, g-lactone; 5-Ethyl-3-hydroxy-4methylfuran-2(5H)-one; 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone; 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl- (8CI) (9CI); 4-Methyl-5-ethyl-3-hydroxyfuranon CAS No.: CoE No.:

698-10-2 n/a

FL No.: EINECS No.:

10.023 211-811-6

FEMA No.: JECFA No.:

3153 222

NAS No.:

3153

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Description: 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone has a sweet, maple, caramel odor. Consumption: Annual: 116.67 lb Individual: 0.00009886 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.487 mg IOFI: n/a. Empirical Formula/MW: C7H10O3/142.15 Specifications: (JECFA, 1998) Appearance Assay

Yellow liquid 95.0% (min)

Refractive index 1.486-1.493 Solubility Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.52 4.08 29.14 3.87

Max. 6.58 4.70 85.09 3.87

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.58 4.00 2.75 4.08

Max. 2.58 8.00 3.83 4.70

Synthesis: n/a Aroma threshold values: Detection: 7.5 ppb Taste threshold values: Taste characteristics at 50 ppm: Sweet, fruity with brown maple note. Natural occurrence: Reported found in coffee.

ETHYL 3-HYDROXYHEXANOATE Synonyms: Hexanoic acid, 3-hydroxy-, ethyl ester; Ethyl 3-hydroxyhexanoate; Hexanoic acid, 3-hydroxy-, ethyl ester (8CI)(9CI) CAS No.: CoE No.:

2305-25-1 n/a

FL No.: EINECS No.:

09.535 218-973-7

FEMA No.: JECFA No.:

3545 601

NAS No.:

3545

Description: Ethyl 3-hydroxyhexanoate has a fruity odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.416 mg IOFI: n/a Empirical Formula/MW: C8H16O3/160.21

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Specifications: (JECFA, 1999) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow liquid 95.0% (min) 101-102∞C

Refractive index 1.424-1.433 Solubility Insoluble in water and oils Specific gravity 0.967-0.976

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy

Usual 0.20 2.00 2.00 0.30 0.30 0.20

Max. 1.00 5.00 5.00 1.00 1.00 1.00

Food Category Fruit ices Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Other grains

Usual 0.20 0.20 0.20 0.20 0.20 2.00

Max. 1.00 1.00 1.00 1.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange, grapefruit and tangerine juice, orange peel oil, pineapple, strawberry, cognac, Scotch whiskey, red and white wine, passion fruit, mango, quince, wood apple, mountain papaya, pawpaw and hog plum (Spondias mombins L.).

ETHYL ISOBUTYRATE Synonyms: Ethyl 2-methylpropanoate; Ethyl isobutanoate; Ethylisobutyrate; Ethyl isobutyrate; Ethyl 2-methylpropionate; Isobutyric acid, ethyl ester (8CI); Propanoic acid, 2methyl-, ethyl ester (9CI); Propionic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

97-62-1 288

FL No.: EINECS No.:

09.413 202-595-4

FEMA No.: JECFA No.:

Description: Ethyl isobutyrate has a fruity aromatic odor. Consumption: Annual: 8950.00 lb Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 3.017 mg Empirical Formula/MW:

2428 186

NAS No.:

Individual: 0.007584 mg/kg/day

IOFI: Nature Identical

C6H12O2/116.16 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 98% of C6H12O2 112-113∞C

2428

Refractive index 1.385-1.389 Solubility 1:1 in 95% alcohol Specific gravity 0.862-0.868

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.23 9.00 6.70 5.64 10.00

Max. 0.23 80.00 6.70 21.80 10.00

Food Category Hard candy Meat products Nonalcoholic beverages Seasonings, flavorings Soft candy

Usual Max. 2.00 2.00 5.20 5.20 9.10 30.00 10.00 30.00 12.00 100.00

Synthesis: By esterification of ethanol with isobutyric acid under azeotropic conditions. Aroma threshold values: Detection: 0.01 to 1 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, ethereal, fruity with a rumlike nuance. Natural occurrence: Reported found in apple juice, banana, beer, chocolate, cognac, Concord grape, honey, orange, pineapple, Jamaican rum, strawberry, strawberry oil, watermelon, whiskey, champagne wine, grape wine, passion fruit wine, sherry wine, orange juice, papaya, mango, kiwifruit, quince, spineless monkey orange (Strychnos madagasc.), spearmint oil and Parmesan cheese.

ETHYL-2-ISOPROPYL-5-METHYLCYCLOHEXANE CARBOXAMIDE Synonyms: n-Ethyl-p-menthane-3-carboxamide; Cyclohexanecarboxamide, n-ethyl-5methyl-2-(1-methylethyl)- (9CI); n-Ethyl-2-isopropyl-5-methylcyclohexane carboxamide; n-Ethyl-2-(isopropyl)-5-methylcyclohexanecarboxamide; n-Ethyl-5-methyl-2-(1methylethyl) cyclo-hexanecarboxamide CAS No.: CoE No.:

39711-79-0 FL No.: 2298 EINECS No.:

16.013 254-599-0

FEMA No.: JECFA No.:

3455 n/a

NAS No.:

3455

Consumption: Annual: 1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 34.381 mg IOFI: Artificial Empirical Formula/MW:

C13H25NO/211.45 Specifications: (Burdock, 1997) Appearance Assay Melting point

Crystalline solid 99%; 1% isomers 91-90∞C

Optical rotation Solubility

–55∞ at 22∞C Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 10.00

Max. 10.00

Food Category Gelatins, puddings

Usual 1200.00

Max. 1200.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1200.00 10.00 10.00

Max. 1200.00 10.00 10.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ISOVALERATE Synonyms: Ethyl b-methylbutyrate; Butanoic acid, 3-methyl-, ethyl ester (9CI); Butyric acid, 3-methyl-, ethyl ester; Ethyl isovalerate; Ethyl 3-methylbutanoate; Ethyl 3-methylbutyrate; Isovaleric acid, ethyl ester (8CI) CAS No.: CoE No.:

108-64-5 442

FL No.: EINECS No.:

09.447 203-602-3

FEMA No.: JECFA No.:

2463 196

NAS No.:

2463

Description: Ethyl isovalerate has a fruity odor reminiscent of apple with a corresponding sweet taste. Consumption: Annual: 10450.00 lb Individual: 0.008855 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 2.489 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/119.12 Specifications: (FCC, 1997) Acid value

2.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98% of C7H14O2 135∞C

Refractive index 1.395-1.399 Soluble in propylene glycol; 1 ml in 350 ml water; miscible Solubility with alcohol, most fixed oils Specific gravity 0.862-0.866

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Frozen dairy

Usual 1.70 5.50 0.022 13.00 48.70 2.60 1.55

Max. 3.30 80.00 0.022 13.00 98.00 25.00 13.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavorings Snack foods

Usual Max. 10.98 13.08 9.70 100.00 0.10 0.10 0.50 1.00 7.30 97.00 10.00 30.00 1.00 2.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fruit ices Fruit juice Gelatins, puddings

Usual 10.00 4.20 3.60

Max. 25.00 10.00 50.00

Food Category Soft candy Sweet sauce

Usual Max. 6.40 100.00 6.20 24.00 (Part 2 of 2)

Synthesis: By esterification of isovaleric acid with ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 0.01 to 0.4 ppb Taste threshold values: Taste characteristics at 30 ppm: Fruity, sweet, estry and berry-like with a ripe, pulpy fruity nuance. Natural occurrence: Reported found in pineapple, orange juice and peel oil, bilberry, blueberry, strawberry, Swiss cheese, other cheeses, beer, cognac, rum, whiskey, sherry, grape wines, cocoa, passion fruit, mango and mussels.

ETHYL LACTATE Synonyms: Ethyl a-hydroxy propionate; Actylol; Ethyl 2-hydroxypropanoate; Ethyl 2hydroxypropionate; Ethyl lactate; 2-Hydroxypropanoic acid ethyl ester; Lactic acid, ethyl ester (8CI); Propanoic acid, 2-hydroxy-, ethyl ester (9CI) CAS No.: CoE No.:

97-64-3 371

FL No.: EINECS No.:

09.433 202-598-0

FEMA No.: JECFA No.:

2440 n/a

NAS No.:

2440

Description: Ethyl lactate has a characteristic fruity, buttery, butterscotch odor. Consumption: Annual: 9366.67 lb Individual: 0.007937 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.102 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O3/118.13 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98% of C5H10O3 154∞C

Refractive index 1.410-1.420 Soluble in alcohol, ether, Solubility chloroform and water Specific gravity 1.020-1.032

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual Max. 9.77 961.50 35.87 613.30 184.20 1449.00 26.81 339.00 55.75 97.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Soft candy

Usual Max. 68.48 92.40 8.30 8.30 100.00 150.00 11.66 80.96 25.59 161.70

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Synthesis: d-Ethyl lactate is obtained from d-lactic acid by azeotropic distillation with ethyl alcohol or benzene in the presence of concentrated H2SO4; the l-form is prepared in a similar fashion starting from l-lactic acid; the racemic product is prepared by boiling for 24 hours optically inactive lactic acid with ethyl alcohol in carbon tetrachloride, or with an excess of ethyl alcohol in the presence of chlorosulfonic acid, or in the presence of benzenesulfonic acid in benzene solution. Aroma threshold values: Detection: 50 to 250 ppm Tastethreshold values: Taste characteristics at 50 ppm: Sweet, fruity, creamy, and pineapplelike with a caramellic brown nuance. Natural occurrence: Reported found in raspberry, blackberry, cabbage, vinegar, rye and wheat bread, butter, beer, cognac, rum, whiskey, sherry, grape wines, fruit brandies and soy sauce.

ETHYL LAURATE Synonyms: Ethyl dodecanoate; Butter esters; Dodecanoic acid, ethyl ester (9CI); Ethyl dodecylate; Ethyl laurate; Ethyl laurinate; Lauric acid, ethyl ester (8CI) CAS No.: CoE No.:

106-33-2 375

FL No.: EINECS No.:

09.099 203-386-0

FEMA No.: JECFA No.:

Description: Ethyl laurate has a floral, fruity odor. Consumption: Annual: 866.67 lb Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1 (1997); No safety concern (1996) Trade association guidelines: FEMA PADI: 4.314 mg Empirical Formula/MW:

2441 37

NAS No.:

2441

Individual: 0.0007344 mg/kg/day

IOFI: Nature Identical

C14H28O2/228.37 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless, oily liquid

Assay Boiling point

98% min of C14H28O2 269∞C

Refractive index 1.430-1.434 Miscible with alcohol, chloroform, ether; insoluble in Solubility water; 1:9 in 80% alcohol Specific gravity 0.858-0.863

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 27.61 63.21 5.12

Max. 3.00 51.11 63.21 9.80

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.75 13.14 1.85 12.50

Max. 8.42 26.25 4.17 21.92

Synthesis: From lauroyl chloride and ethyl alcohol in the presence of Mg in ether solution, or by transesterification of coconut oil with ethyl alcohol in the presence of HCl. Aroma threshold values: n/a

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Taste threshold values: Taste characteristics at 50 ppm: Waxy, soapy and floral with a creamy, dairy and fruity nuance. Natural occurrence: Reported found in apple, apple juice, melon, pineapple, crispbread, blue cheese, cheddar cheese, Swiss and other cheeses, butter, milk, pork liver, beer, cognac, rum, whiskey, cider, sherry, grape wines, cocoa, coconut meat, passion fruit juice, mango, fruit brandies, loquat and pawpaw.

ETHYL LEVULINATE Synonyms: Ethyl g-ketovalerate; ELA; Ethyl 3-acetylpropionate; Ethyl ketovalerate; Ethyl 4ketovalerate; Ethyl laevulinate; Ethyl levulate; Ethyl levulinate; Ethyl 4-oxopentanoate; Ethyl 4-oxovalerate; Levulinic acid, ethyl ester (8CI); Pentanoic acid, 4-oxo-, ethyl ester (9CI) CAS No.: CoE No.:

539-88-8 373

FL No.: EINECS No.:

09.435 208-728-2

FEMA No.: JECFA No.:

2442 607

NAS No.:

2442

Description: Ethyl levulinate has an ethereal, fruity, green, sweet, pineapple, apple, rhubarb odor. Consumption: Annual: 1616.67 lb Individual: 0.001370 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: CFR 172.515 FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 2.156 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O3/144.17 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

2.0 (max) Colorless to pale-yellow liquid 98% of C7H12O3 93-94∞C

Refractive index 1.420-1.425 Solubility 1:1 in 95% alcohol Specific gravity 1.009-1.014

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.99 9.28 9.19

Max. 49.89 48.50 48.53

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.75 2.53 7.54

Max. 51.02 11.28 27.86

Synthesis: Usually obtained by direct esterification of levulinic acid with ethanol and H2SO4 in benzene or in toluene; also in the presence of HCI in ethanol; other methods starting from glucose, fructose and others are of less importance. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted onion, wheat bread, cognac, malt whiskey, grape wines, cocoa, bilberry wine, Bourbon vanilla and cherimoya (Annona cheremolia Mill.).

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ETHYL MALTOL Synonyms: 3-Hydroxy-2-ethyl-4-pyrone; 2-Ethyl-3-hydroxy-4-pyrone; 2-Ethyl-3-hydroxy4H-pyran-4-one; Ethyl maltol; 2-Ethyl pyromeconic acid; 3-Hydroxy-2-ethyl-4H-pyran-4one; 4H-Pyran-4-one, 2-ethyl-3-hydroxy- (8CI) (9CI) CAS No.: CoE No.:

4940-11-8 692

FL No.: EINECS No.:

07.047 225-582-5

FEMA No.: JECFA No.:

3487 n/a

NAS No.:

3487

Description: Ethyl maltol has a very sweet, caramel-like odor of immense tenacity and sweet, fruity taste with initial bitter-tart flavor; rapid loss of flavor per se. It is four to six times more potent than maltol. Consumption: Annual: 98333.33 lb Individual: 0.08333 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0-2 (1974) Trade association guidelines: FEMA PADI: 29.551 mg IOFI: Artificial Empirical Formula/MW: C7H8O3/140.14 Specifications: (Burdock, 1997) Appearance

White, crystalline powder

Melting point

Assay

99% min

Solubility

Boiling point

Considerable volatility at room temperature

89-93∞C In water: 1 g/65 ml at 15∞C, 1 g/55 ml at 25∞C; 12% in alcohol, 5% in phenylethyl alcohol, 5.5% in propylene glycol; slowly soluble in glycerin (1 g in 500 ml); 1 g/5 ml in chloroform; 1 g in 10 ml benzyl alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy

Usual 30.00 38.00 12.00 14.00 54.00 18.00 15.00 10.00 7.90 81.00 23.00 5.06

Synthesis: From kojic acid. Aroma threshold values: n/a

Max. 100.00 100.00 100.00 14.00 59.00 45.00 100.00 100.00 32.00 220.00 23.00 27.93

Food Category Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sweet sauce

Usual Max. 0.0025 0.0025 13.00 100.00 9.82 19.65 45.00 50.00 160.00 1000.00 6.40 100.00 100.00 1000.00 19.00 30.00 62.00 130.00 0.50 1.00 21.00 100.00

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Taste threshold values: Taste characteristics at 70 ppm: Sweet, burnt cotton, sugar candylike with jammy, strawberry notes. Natural occurrence: Not reported found in nature.

(+/–) ETHYL 3-MERCAPTOBUTYRATE Synonyms: 3-Mercaptobutyric acid, ethyl ester; Butanoic acid, 3-mercapto-, ethyl ester; Ethyl-3-mercaptobutyrate CAS No.: CoE No.:

156472-94-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3977 1294

NAS No.:

n/a

Description: (+/–) Ethyl 3-mercaptobutyrate has a roasted sweet and sour aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.154 mg (FEMA) IOFI: n/a Empirical Formula/MW: SH

C6SO2/148.22

O

H3C

O

CH3

Specifications:(JECFA, 2003) Acid value Appearance Assay

2 Clear, colorless liquid; roasted sweet and sour aroma 97

Identification test NMR, IR, MS spectra Refractive index Solubility

Boiling point 188∞C

Specific gravity

1.448-1.453 Insoluble in water; soluble in nonpolar solvents 1.011-1.021 (20∞C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 0.20 0.50 1.00 0.20 0.30 0.30 0.20

Max. 0.40 1.00 2.00 0.40 0.60 0.60 0.40

Food Category Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.40 0.20 0.20 0.20 0.20 0.30 0.20

Max. 0.80 0.40 0.40 0.40 0.40 0.60 0.40

Synthesis: Prepared by a patented process by reaction of hydrogen sulfide with olefinically unsaturated organic compounds in the presence of at least one of magnesium oxide and aninon exchange catalysts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

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ETHYL-2-MERCAPTO PROPIONATE Synonyms: Ethyl 2-mercaptopropanoate; Ethyl 2-mercaptopropionate; Propanoic acid, 2mercapto-, ethyl ester (9CI); Propionic acid, 2-mercapto-, ethyl ester CAS No.: CoE No.:

19788-49-9 FL No.: n/a EINECS No.:

12.046 243-314-5

FEMA No.: JECFA No.:

3279 552

NAS No.:

3279

Description: Ethyl-2-mercapto propionate has a sulfurous, fruity on dilution odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.226 mg IOFI: n/a Empirical Formula/MW: C5H10O2S/134.19 Specifications: (JECFA, 1999) Assay

99.0% (min)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Jams, jellies

Usual 0.30 10.00 0.08

Max. 1.50 10.00 0.20

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.04 0.06 0.30

Max. 0.10 0.10 1.20

Synthesis: n/a Aroma threshold values: Detection: 1 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-MERCAPTOPROPIONATE Synonyms: Ethyl 3-mercaptopropanoate; Ethyl beta-mercaptopropionate; Ethyl 3-mercaptopropionate; 3-Mercaptopropanoic acid ethyl ester; Propanoic acid, 3-mercapto-, ethyl ester (9CI); Propionic acid, 3-mercapto-, ethyl ester (8CI) CAS No.: CoE No.:

5466-06-8 n/a

FL No.: EINECS No.:

12.083 226-771-5

FEMA No.: JECFA No.:

3677 553

NAS No.:

3677

Description: Ethyl 3-mercaptopropionate has a skunk, meaty odor. Consumption: Annual: <1.00 lb Individual: 0.00000263 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995)

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Trade association guidelines: FEMA PADI: 1.085 mg Empirical Formula/MW:

593

IOFI: n/a

C5H10O2S/134.19 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Clear liquid 99.0% (min) 162∞C

Refractive index 1.456-1.460 Specific gravity 1.054

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fruit ices

Usual 7.50 0.50

Max. 7.50 0.50

Food Category Hard candy Nonalcoholic beverages

Usual 6.00 0.50

Max. 6.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis labrusca and mountain papaya (C. pubescens).

2-ETHYL (3 or 5 or 6)-METHOXYPYRAZINE (85%) plus 2-METHYL (3 or 5 or 6)-METHOXYPYRAZINE (13%) Synonyms: (1a) 2-Ethyl-3-methoxypyrazine; (1b) 2-Ethyl-5-methoxypyrazine; (1c) 2-Ethyl-6-methoxypyrazine (2a) 2-Methoxy-3-methylpyrazine; (2b) 2-Methoxy-5-methylpyrazine; (2c) 2-Methoxy-6-methyl-pyrazine CAS No.: CoE No.:

977044-47-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3280 789

NAS No.:

3280

Description: 2-Ethyl (3 or 5 or 6)-methoxypyrazine (85%) plus 2-methyl (3 or 5 or 6)-methoxypyrazine (13%) has a raw potato, earthy, bell pepper odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.355 mg IOFI: Nature Identical Empirical Formula/MW:

C7H10N2O/138.17 (ethyl substituent) C6H8N2O/124.14 (methyl substituent)

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Specifications: (Burdock, 1995; JECFA, 2001) Appearance Colorless to slightly yellow liquid

(1a): S (6.5, 6.85, 6.9, 7.16, 7.2, 7.5, IR spec- 8.6, 8.9, 9.9) M (7.7, 7.9, 8.4, 9.1, 9.2, 11.9) W (6.3, 9.4, 11.2, 13.7) tra VW (5.3, 5.6, 10.5, 10.8, 12.5)

Assy

(1) D: 60.85%; H: 7.30%; N: 20.27%; O: 11.58% (2) C: 58.05%; H: 6.50%; N: 22.57%; O: 12.89%

Mass spectra

(1a): 41(27), 42(18), 52(23), 23(19), 54(20), 56(23), 68(25), 107(22), 123(65), 137(35), 138(100)

Boiling point

80-95∞C (10 mm Hg)

Refractive index

1.497-1.505

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 5.00 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 5.00 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00 5.00

Synthesis: 2-Methylchloropyrazine in methanol is added to a solution of sodium in methanol, and the mixture is refluxed to give a fraction (b.p. = 48-50∞C at 15 mmHg) containing ~75% 2-methyl-3-methoxypyrazine and ~25% mixture of 2-methyl-5-methoxypyrazine and 2-methyl-6-methoxypyrazine; the ethyl substituent can be obtained in a similar manner. Aroma threshold values: Detection: 0.4 to 10 ppb Taste threshold values: n/a Natural occurrence: The 2-ethyl-3-methoxypyrazine occurs in some brands of dehydrated and mashed potatoes.

ETHYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, ethyl ester (9CI); Butyric acid, 2-methyl-, ethyl ester (8CI); Ethyl 2-methylbutanoate; Ethyl alpha-methylbutyrate; Ethyl 2-methylbutyrate CAS No.: CoE No.:

7452-79-1 265

FL No.: EINECS No.:

09.409 231-225-4

FEMA No.: JECFA No.:

2443 206

NAS No.:

2443

Description: Ethyl 2-methylbutyrate has a has a powerful, green-fruity, apple-like odor. Consumption: Annual: 10833.33 lb Individual: 0.009180 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA:21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1993) Trade association guidelines: FEMA PADI: 5.488 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18

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Specifications: (FCC, 1996) Acid value

2.0 (max)

Appearance

Colorless liquid

Assay Boiling point

95% of C7H14O2 133∞C

Refractive index 1.393-1.400 Soluble in alcohol, propylene glycol; very slightly Solubility soluble in water; miscible with most fixed oils Specific gravity 0.863-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.98 24.83 500.00 14.84

Max. 8.18 46.70 500.00 33.68

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 13.68 28.37 75.33 113.60 10.22 23.79 14.64 30.56

Synthesis: The racemic form can be prepared catalytically by several methods: From butene and Ni(CO)4 under nitrogen in ethyl alcohol/acetic acid solution, or from ethylene and CO under pressure using HBF4 and HF as catalysts. Aroma threshold values: Detection: 0.01 to 0.1 ppb Taste threshold values: Taste characteristics at 40 ppm: Fruity, green, berry, strawberry, fresh apple, pineapple and raspberry. Natural occurrence: Reported found in nature; the ethyl l-methylbutyrate has been identified in strawberry juice; because of the presence of the asymmetric carbon, the compound should exhibit optically active forms as well as the racemic form; however, only the d-form and the racemic form are known. Reported found in apple juice, orange and grapefruit juice, bilberry, pineapple, strawberry, cheeses, milk, cognac, rum, whiskey, cider, mango, mountain papaya, spineless monkey orange (Strychnos madagasc.), Chinese quince and German chamomile oil.

ETHYL METHYL DISULFIDE Synonyms: Disulfide, ethyl methyl; Methyldisulfanylethane; 2,3-Dithiapentane; Methyl ethyl disulphide CAS No.: CoE No.:

20333-39-5 FL No.: 11470 EINECS No.:

12.153 n/a

FEMA No.: JECFA No.:

4040 n/a

NAS No.:

Description: Ethyl methyl disulfide has an aroma similar to white truffles. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.991 mg (FEMA) Empirical Formula/MW: C3H8S2/108

H3C

S

S

CH3

n/a

Individual: n/a

IOFI: n/a

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Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 1.00 3.00 4.00 2.00 2.00 1.00 1.00 2.00

Max. 2.00 6.00 8.00 4.00 4.00 2.00 2.00 4.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 1.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00

Max. 2.00 2.00 4.00 2.00 2.00 2.00 4.00 2.00

Synthesis: Prepared in a patented process by a reaction of steam containing mercaptans and hydrogen sulfide with a reactive iron oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, kohlrabi, cheese, beef, pork, coffee and durian (Durio zibethinus).

ETHYL 2-(METHYLDITHIO)PROPIONATE Synonyms: Propionic acid, 2-(methyldithio), ethyl ester CAS No.: CoE No.:

23747-43-5 FL No.: n/a EINECS No.:

12.121 245-862-0

FEMA No.: JECFA No.:

3834 581

NAS No.:

n/a

Description: Ethyl 2-(methyldithio)propionate is a colorless to pale-yellow liquid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.29820 mg IOFI: n/a Empirical Formula/MW: C6H12O2S2/180.29 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index 1.490-1.500

Assay

98.0% (min)

Solubility

Boiling point

105oC

Specific gravity

Soluble in oils and alcohols; very slightly soluble in water; 1.090-1.120

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Synthesis: n/a

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 10.00 1.00

Max. 5.00 10.00 10.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-METHYL-3,4-PENTADIENOATE Synonyms: Ethyl 2-methyl-3,4-pentadienoate; Ethyl 2-methylpenta-3,4-dienoate; 2Methyl-3,4-pentadienoic acid, ethyl ester; 3,4-Pentadienoic acid, 2-methyl-, ethyl ester (9CI); 2,4-Pentadienoic acid, 2-methyl-ethyl ester CAS No.: CoE No.:

60523-21-9 FL No.: n/a EINECS No.:

09.540 262-278-1

FEMA No.: JECFA No.:

3678 353

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation deferred, pending 90-day study (1995) Trade association guidelines: FEMA PADI: 0.025 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI:Artificial

C8H12O2/140.18 Specifications: (JECFA, 2000) Assay Boiling point Refractive index

98.0% (min) 160∞C 1.446-1.452

Solubility Specific gravity

Insoluble in water; soluble in fat 0.922-0.928

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Hard candy

Usual 2.00 0.50 0.50 0.50

Max. 5.00 2.00 2.00 2.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.50

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Cooling, green, cucumber, tropical and oily. Natural occurrence: Not reported found in nature.

ETHYL 3-METHYLPENTANOATE Synonyms: Pentanoic acid, 3-methyl-, ethyl ester; Ethyl 3-methylpentanoate; Ethyl 3methylvalerate CAS No.: CoE No.:

5870-68-8 n/a

FL No.: EINECS No.:

09.541 227-524-4

FEMA No.: JECFA No.:

Description: Ethyl 3-methylpentanoate has a blueberry note. Consumption: Annual: n/a

3679 215

NAS No.:

3679

Individual: n/a

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 0.018 mg Empirical Formula/MW:

IOFI: n/a

C8H16O2/144.21 Specifications: (JECFA, 2000) Appearance Colorless liquid Assay 98.0% (min) Boiling point 159∞C

Refractive index 1.405-1.412 Solubility Insoluble in water; soluble in fat Specific gravity 0.866-0.873

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy

Usual 0.05 0.05 0.05 0.10 0.10 0.05

Max. 0.10 0.10 0.10 0.50 0.50 0.10

Food Category Fruit ices Gelatins, puddings Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.05 0.05 0.05 0.10

Max. 0.10 0.10 0.10 0.10 0.10 0.50

Synthesis: n/a Aroma threshold values: Detection: 0.008 ppb Taste threshold values: Taste characteristics at 30 ppm: Fruity, sweet, green, berry and melon. Natural occurrence: Reported found in cheese, melon, plumcot, cashew apple (Anacardium occidentale), palm fruit (Borassus aethiopium), custard apple (Annona atemoya) and Chinese quince.

ETHYL 2-METHYLPENTANOATE Synonyms: Ethyl 2-methylpentanoate; Ethyl 2-methylvalerate; Pentanoic acid, 2methyl-, ethyl ester CAS No.: CoE No.:

39255-32-8 FL No.: n/a EINECS No.:

09.526 254-384-1

FEMA No.: JECFA No.:

Consumption: Annual: 6133.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern (1997) Trade association guidelines: FEMA PADI: 0.108 mg Empirical Formula/MW: C8H16O2/144.21

3488 214

NAS No.:

3488

Individual: 0.005197 mg/kg/day

IOFI: Artificial

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Specifications: (FCC, 1996) Acid value Appearance Assay

1.0 (max) Colorless to pale-yellow liquid 98% of C8H16O2

Refractive index 1.401-1.404 Specific gravity 0.859-0.865

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Hard candy Nonalcoholic beverages

Usual 61.00 26.00 0.77

Max. 61.00 62.00 0.77

Food Category Reconstituted vegetables Seasonings, flavorings

Usual 1.90 0.80

Max. 1.90 0.80

Synthesis: n/a Aroma threshold values: Detection: 0.003 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-METHYL-3-PENTENOATE Synonyms: Ethyl 2-methyl-3-pentenoate; Ethyl 2-methylpent-3-en-1-oate; 3-Pentenoic acid, 2-methyl-, ethyl ester (8CI) (9CI) CAS No.: CoE No.:

1617-23-8 n/a

FL No.: EINECS No.:

09.524 216-572-1

FEMA No.: JECFA No.:

Consumption: Annual: 111.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.262 mg Empirical Formula/MW:

3456 350

NAS No.:

3456

Individual: 0.00009463 mg/kg/day

IOFI: Artificial

C8H14O2/142.20 Specifications: (JECFA, 1998) Assay Boiling point

98.0% (min) 85-91∞C

Refractive index 1.419 Solubility Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.50 1.00 5.00 0.50 0.50

Max. 0.50 1.00 5.00 0.50 0.50

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 2.00 0.50 0.50 2.00

Max. 2.00 0.50 0.50 2.00

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ETHYL 2-METHYL-4-PENTENOATE Synonyms: Ethyl 2-methyl-4-pentenoate; Ethyl 2-methylpent-4-en-1-oate; 4-Pentenoic acid, 2-methyl-, ethyl ester (9CI) CAS No.: CoE No.:

53399-81-8 FL No.: n/a EINECS No.:

09.527 258-520-0

FEMA No.: JECFA No.:

3489 351

NAS No.:

3489

Description: Ethyl 2-methyl-4-pentenoate has a fruity, green, banana–pineapple odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.120 mg IOFI: Artificial Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Assay Boiling point Refractive index

98.0% (min) 153-155∞C 1.415-1.421

Solubility Specific gravity

Soluble in alcohol and fixed oils 0.891

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Gelatins, puddings

Usual 0.50 5.00 1.00 1.00

Max. 0.50 5.00 1.00 1.00

Food Category Hard candy Milk products Soft candy

Usual 0.22 1.00 3.00

Max. 0.22 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL METHYLPHENYLGLYCIDATE Synonyms: Aldehyde C-16; C-16 Aldehyde; Butanoic acid, 2,3-epoxy-3-phenyl-, ethyl ester; alpha,beta-Epoxy-beta-methylhydrocinnamic acid, ethyl ester; 2,3-Epoxy-3-phenylbutyric acid, ethyl ester; Ethyl ester of 2,3-epoxy-3-phenylbutanoic acid; Ethyl alpha,beta-epoxybeta-methylhydrocinnamate; Ethyl 2,3-epoxy-3-methyl-3-phenylpropionate; Ethyl methylphenylglycidate; Ethyl beta-methylphenylglycidate; Ethyl alpha,beta-epoxy-beta-methylphenylpropionate; Ethyl 2,3-epoxy-3-phenylbutyrate; Ethyl methylphenylglycidate; Ethyl(methylphenyl)glycidate; Ethyl 3-methyl-3-phenylglycidate; Hydrocinnamic acid, alpha,beta-epoxy-beta-methyl-, ethyl ester (8CI); 3-Methyl-3-phenylglycidic acid ethyl ester; Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester (9CI); Fraeseol; Hydrocin-

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601

namic acid, alpha,beta-epoxy-beta-methyl-, ethyl ester; Oxiranecarboxylic acid, 3-methyl-3phenyl-, ethyl ester; Strawberry aldehyde CAS No.: CoE No.:

77-83-8 6002

FL No.: EINECS No.:

16.015 201-061-8

FEMA No.: JECFA No.:

2444 n/a

NAS No.:

2444

Description: Ethyl methylphenylglycidate on dilution has a strong fruity odor suggestive of strawberry. It has a characteristic, slightly acid taste reminiscent of strawberry. Consumption: Annual: 20166.67 lb Individual: 0.01709 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 182.60 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 22.565 mg IOFI: Artificial Empirical Formula/MW: C12H14O3/206.24 Specifications: (FCC, 1996) Acid value

2 (max)

Appearance

Colorless to pale-yellow liquid

Assay

98% of C12H14O3

Refractive index 1.504-1.513 Soluble in most fixed oils, propylene glycol; insoluble in Solubility glycerin; 1:3 in 70% alcohol Specific gravity 1.086-1.096

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual Max. 5.05 10.05 64.72 81.51 103.30 295.20 916.90 1792.00 33.69 47.57

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 29.30 9.66 35.04 55.45

Max. 42.41 28.84 42.81 71.08

Synthesis: By reaction of acetophenone and the ethyl ester of monochloroacetic acid in the presence of an alkaline condensing agent. Aroma threshold values: Detection: 2 ppm Taste threshold values: Taste characteristics at 50 ppm: Sweet, berry, strawberry, fruity, tutti-frutti and floral nuances Natural occurrence: Not reported found in nature.

2-ETHYL-5-METHYLPYRAZINE Synonyms: 2-Methyl-5-ethylpyrazine: 2-Ethyl-5-methylpyrazine; 2-Ethyl-5-methyl pyrazine; Pyrazine, 2-ethyl-5-methyl CAS No.: CoE No.:

13360-64-0 FL No.: 728 EINECS No.:

14.017 236-416-6

FEMA No.: JECFA No.:

3154 n/a

NAS No.:

3154

Description: 2-Ethyl-5-methylpyrazine has an odor threshold of 100 ppb in water. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 22.565 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H10N2/122.17 Specifications: (Burdock, 1997) Assay

C: 68.82%; H: 8.25%; N: 22.93

Boiling point

79-80∞C at 50 mmHg S (3.4, 6.7, 8.6, 9.6) M (3.2, 3.5, 6.8, 7.2, 7.4, 7.4, 8.4, 9.3, 11.2) 39(24), 42(10), 54(8), 56(16), 66(2), 67(2), 79(1), 80(3), 93(2), 94(13), 107(4), 121(100), 122(68)

IR spectra Mass spectra

(CCI4) d 8.18 (S,2,ring H), 2.74 (g,2,-CH2-CH3) NMR spectra 2.45 (S,3,ring - CH3) 1.28 (T,J = 8,3,CH2 - CH3) Refractive index 1.4925 at 25∞C W (5.5, 8.0, 8.2, 11.4, 11.7, UV Spectra 12.1) (272.0, 276.7)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 4.24 1.78 1.05

Max. 1.00 10.40 4.50 2.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.03 2.80

Max. 5.00 3.33 6.75

Synthesis: By alkylation of dimethyl-2,5-pyrazine. Aroma threshold values: Detection: 16 to 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma, in roasted barley, dairy products, peanuts, pecans, filberts, popcorn, potato and soy products, smoked fish, wheat and rye bread, asparagus, bell pepper, roasted coconut, cooked beef, beer, whiskey, cocoa, coffee, tea and cooked shrimps.

2-ETHYL-6-METHYLPYRAZINE Synonyms: Pyrazine, 2-ethyl-6-methyl; 2-Methyl-6-ethylpyrazine; 6-Methyl-2-ethylpyrazine CAS No.: CoE No.:

13925-03-6 FL No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

14.114 237-692-0

FEMA No.: JECFA No.:

3919 n/a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.68045 mg Empirical Formula/MW:

603

IOFI: n/a

C7H10N2/122.17 Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.00 2.00 1.00

Max. 1.00 6.00 3.00 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 5.00 3.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYL-3-METHYLPYRAZINE Synonyms: 2-Ethyl-3-methylpyrazine; 3-Ethyl-2-methylpyrazine; Pyrazine, 2-ethyl-3methyl- (8CI) (9CI) CAS No.: CoE No.:

15707-23-0 FL No.: n/a EINECS No.:

14.006 239-799-8

FEMA No.: JECFA No.:

3155 n/a

NAS No.:

3155

Description: 2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor. Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.788 mg IOFI: Nature Identical Empirical Formula/MW: C7H10N2/122.17 Specifications: (FCC, 1996) Appearance

Colorless to slightly yellow liquid

Assay

98% of C7H10N2

Boiling point 57∞C at 10 mmHg

Refractive index 1.502-1.505 Soluble in water, organic Solubility solvents Specific gravity 0.980-0.999 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.80 2.15 1.05

Max. 1.00 6.96 3.35 3.04

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: By condensation of ethylenediamine with 2,3-pentanedione.

Usual 1.00 0.89 2.80

Max. 3.00 2.42 5.47

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Aroma threshold values: Detection: 2 ppm (130 ppb in water) Taste threshold values: Taste characteristics at 10 ppm: Nutty, peanut, musty corn-like with raw and oily nuances. Natural occurrence: Reported found in bakery products, roasted barley, coffee, peanuts, filberts, potato products, soy products, roasted and fried chicken, beef, pork, beer, rum, cocoa, coffee, tea, malt, shrimp and crayfish.

5-ETHYL-2-METHYLPYRIDINE Synonyms: Aldehydecollidine; Aldehyde-collidine; Aldehydine; 2,5-Aldehydine; Alde-hydkollidin; Collidine, aldehydecollidine; 3-Ethyl-6-methylpyridine; 5-Ethyl-2-methylpyridine; 5-Ethyl-alpha-picoline; 5-Ethyl-2-picoline; MEP; Methyl ethyl pyridine; 2-Methyl-5ethylpyridine; 2-Methyl-5-ethyl pyridine; 6-Methyl-3-ethylpyridine; 2-Picoline, 5-ethyl(8CI); Pyridine, 5-ethyl-2-methyl- (9CI) CAS No.: CoE No.:

104-90-5 n/a

FL No.: EINECS No.:

14.066 203-250-0

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.059 mg Empirical Formula/MW:

3546 n/a

NAS No.:

3546

Individual: 0.00000061 mg/kg/day

IOFI: n/a

C8H11N/121.18 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid ≥99% 172-175∞C

Refractive index 1.4978 at 20∞C Solubility Slightly soluble in water and fat Specific gravity 0.9219 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies Instant coffee, tea

Usual 0.30 0.10 0.05 0.01

Max. 1.50 1.00 0.50 0.05

Food Category Meat products Nut products Soups

Usual 0.15 0.10 0.05

Max. 1.00 1.00 0.50

Synthesis: Prepared by heating acetaldehyde ammonia in a double volume of absolute alcohol; by heating ammonia water and paraldehyde in presence of ammonium acetate. Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Reported in dry red beans, cocoa, tea, whiskey, peppermint oil, roasted and fried chicken, cocoa, coffee and cooked shrimps.

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2-ETHYL-4-METHYLTHIAZOLE Synonyms: 2-Ethyl-4-methylthiazole; Thiazole, 2-ethyl-4-methyl- (8CI) (9CI) CAS No.: CoE No.:

15679-12-6 FL No.: n/a EINECS No.:

15.033 239-757-9

FEMA No.: JECFA No.:

3680 n/a

Description: 2-Ethyl-4-methylthiazole has a nutty, green odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.002 mg Empirical Formula/MW:

NAS No.:

3680

Individual: n/a

IOFI: n/a

C6H9NS/127.20 Specifications: (Burdock, 1997) Appearance

Colorless to pale-yellow liquid

Assay

≥99.8%

Boiling point

51-53∞C at 12 mmHg

Refractive index 1.5059 at 20∞C Slightly soluble in water; Solubility soluble in fat Specific gravity 1.028

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.01 0.01 0.01

Max. 1.00 1.00 1.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01

Max. 1.00 1.00 1.00

Synthesis: By esterification of cis-3-hexenol with benzoic acid. Aroma threshold values: Detection: 100 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee, raspberry and roasted pork.

ETHYL 2-(METHYLTHIO)ACETATE Synonyms: Acetic acid, (methylthio), ethyl ester; Ethyl 2-methylthioacetate; Ethyl (methylthio)acetate CAS No.: CoE No.:

4455-13-4 n/a

FL No.: EINECS No.:

12.122 224-700-2

FEMA No.: JECFA No.:

Description: Ethyl-2-(methylthio)acetate has a fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995)

3835 475a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.044680 mg Empirical Formula/MW:

IOFI: n/a

C5H10O2S/154.24 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Assay

98.0% (min)

Boiling point

70-72∞C

Refractive index 1.454-1.462 Soluble in alcohol and oils; very Solubility slightly soluble in water Specific gravity 1.038-1.043

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 0.20 0.50 0.20 0.20 0.20 0.20

Food Category Hard candy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 0.10 0.10 0.10 10.00 0.10 0.10

Max. 0.20 0.50 0.20 10.00 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection: 250 ppb Taste threshold values: n/a Natural occurrence: Reported found in melon, pineapple, durian, yellow passion fruit and kiwifruit.

ETHYL 3-(METHYLTHIO)BUTYRATE Synonyms: Ethyl 3-(methylsulfanyl)butanoate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: Ethyl-3-(methylthio)butyrate has a sulfury odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.29820 mg Empirical Formula/MW:

3836 480

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H14O2S/162.24 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Specific gravity

Assay

97.0% (min)

Solubility

0.880-0.887 Slightly soluble in water; soluble in oils and alcohols

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Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 10.00 1.00

Max. 5.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 5-(METHYLTHIO)VALERATE Synonyms: Pentanoic acid, 5-(methylthio)-,ethyl ester CAS No.: CoE No.:

233665-98-0 FL No.: n/a EINECS No.:

12.212 n/a

FEMA No.: JECFA No.:

3978 1298

NAS No.:

n/a

Description: Ethyl 5-(methylthio)valerate has a powerful sulfurous aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.329 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C8H16O2S/176.28

H3C

S

O

CH3

Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Clear, colorless liquid; powerful sulfurous aroma 96

Identification test NMR, MS, IR spectra Refractive index Solubility

Boiling point 227∞C

Specific gravity

1.460-1.464 Insoluble in water; soluble in nonpolar solvents 0.993-1.003

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 0.50 1.50 4.00 0.40 0.50 0.50 0.40

Synthesis: n/a Aroma threshold values: n/a

Max. 1.00 3.00 8.00 0.80 1.00 1.00 0.80

Food Category Hard candy Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 1.00 0.30 0.50 0.50 0.40 0.50

Max. 2.00 0.60 1.00 1.00 0.80 1.00

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Taste threshold values: n/a Natural occurrence: n/a

2-ETHYL-6-METHYLPYRAZINE Synonyms: Pyrazine, 2-ethyl-6-methyl; 2-Methyl-6-ethylpyrazine; 6-Methyl-2-ethylpyrazine CAS No.: CoE No.:

13925-03-6 FL No.: n/a EINECS No.:

14.114 237-692-0

FEMA No.: JECFA No.:

3919 769

Description: 2-Ethyl-6-methylpyrazine has a roasted-sweet odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: To be evaluated (2001) Trade association guidelines: FEMA PADI: 0.68045 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H10N2/122.17 Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.00 2.00 1.00

Max. 1.00 6.00 3.00 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 5.00 3.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrenc: Reported found in regular- and low-fat commercial peanut butter preparations.

ETHYL 4-(METHYLTHIO)-BUTYRATE Synonyms: Butanoic acid, 4-methylthio-, ethyl ester CAS No.: CoE No.:

22014-48-8 FL No.: n/a EINECS No.:

12.084 244-720-5

FEMA No.: JECFA No.:

3681 477

Description: Ethyl 4-(methylthio)-butyrate has a pungent sulfur odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995).

NAS No.:

3681

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.016 mg Empirical Formula/MW:

609

IOFI: Artificial

C7H14O2S/162.24 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 97.0% (min) 95∞C at 15 mmHg

Refractive index 1.459 Solubility Soluble in water; miscible in fats Specific gravity 0.995-1.046

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings

Usual 0.10 0.10 0.10 0.10

Max. 0.20 0.20 0.20 0.20

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Reported found in potato chips.

ETHYL-3-METHYLTHIOPROPIONATE Synonyms: Ethyl-b-methylthiopropionate; Ethyl beta-methylthiopropionate; Ethyl 3-methylthio-propionate; Ethyl 3-(methylthio)propionate; 3-(Methylthio)propionic acid ethylester; Propanoic acid, 3-(methylthio)-, ethyl ester (9CI); Propionic acid, 3-(methylthio)-, ethyl ester CAS No.: CoE No.:

13327-56-5 FL No.: n/a EINECS No.:

12.053 236-370-7

FEMA No.: JECFA No.:

3343 476

NAS No.:

3343

Description: Ethyl-b-methylthiopropionate has a pineapple, citrus odor and fruity, pineapple, passion fruit, malt whiskey flavor. Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of use Trade association guidelines: FEMA PADI: 0.221 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2S/148.23 Specifications: (JECFA, 1999) Appearance Assay Boiling Point

Colorless to pale-yellow liquid 98% (min) 196∞C

Refractive index 1.455-1.465 Solubility 1 ml in 1 ml 95% alcohol Specific gravity 1.026-1.038

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 30 ppm: Sulfuraceous, onion garlic, fruity, ripe, pulpy and tomato. Natural occurrence: Reported found in melon, pineapple, Parmesan cheeses, beer, cognac, malt whiskey, wine, passion fruit and kiwifruit.

ETHYL METHYL-p-TOLYLGLYCIDATE Synonyms: Ethyl 2,3-epoxy-3-p-tolylbutyrate; Ethyl methyl-p-tolylglycidate; Oxiranecarboxylic acid, 3-methyl-3-(4-methylphenyl)-, ethyl ester CAS No.: CoE No.:

74367-97-8 FL No.: n/a EINECS No.:

16.040 277-844-3

FEMA No.: JECFA No.:

Consumption: Annual: 0.17 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.978 mg Empirical Formula/MW:

3757 n/a

NAS No.:

8745

Individual: 0.00000014 mg/kg/day

IOFI: Artificial

C13H16O3/220.27 Specifications: (Burdock, 1997) Appearance Refractive index

Colorless or pale straw-colored, viscous liquid 1.084 at 20∞C

Specific gravity 1.526 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 6.90 7.00

Max. 10.00 17.50 14.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 8.60 4.50 8.00

Max. 15.60 10.40 16.00

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ETHYL MYRISTATE Synonyms: Ethyl tetradecanoate; Butter esters; Ethyl myristate; Myristic acid, ethyl ester (8CI); Tetradecanoic acid, ethyl ester (9CI) CAS No.: CoE No.:

124-06-1 385

FL No.: EINECS No.:

09.104 204-675-4

FEMA No.: JECFA No.:

2445 38

NAS No.:

2445

Description: Ethyl myristate has a mild, waxy, soapy odor reminiscent of orris. Consumption: Annual: 3433.33 lb Individual: 0.002909 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 13.131 mg IOFI: Nature Identical Empirical Formula/MW: CH3(CH2)12COOCH2CH3 C16H32O2/256.43 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow liquid 98% of C16H32O2 178-180∞C (12 mmHg)

Melting point Refractive index Solubility Specific gravity

10.5∞C 1.434-1.438 1 ml in 1 ml 95% alcohol 0.857-0.862

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 20.00 54.59 0.30 68.30

Max. 30.00 154.80 0.56 195.10

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 54.15 157.50 28.78 28.78 17.40 52.52 53.70 156.10

Synthesis: By esterification of the acid with ethyl alcohol in the presence of gaseous HCl. Aroma threshold values: Detection: 4 ppm Taste threshold values: Taste characteristics at 30 ppm: Sweet, waxy and creamy. Natural occurrence: Reported found in guava, Vitis vinifera, ginger, Gruyere cheese, blue cheese, grilled beef, boiled mutton, cognac, rum, whiskey, sparkling wine, cocoa, coconut meat, mango, corn oil, elderberry and mastic gum leaf oil.

ETHYL NITRITE Synonyms: Nitrous ether; Sweet spirit of nitre; Ethyl nitrite; Hyponitrous ether; Nitre, sweet spirit of; Nitrosyl ethoxide; Nitrous acid, ethyl ester; Nitrous ethyl ether; Spirit of ethyl nitrite; Spirit of nitrous ether CAS No.: CoE No.:

109-95-5 n/a

FL No.: EINECS No.:

16.017 203-722-6

FEMA No.: JECFA No.:

2446 n/a

NAS No.:

2446

Description: Ethyl nitrite has a characteristic ether-like odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 172.515 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: n/a Trade association guidelines: FEMA PADI: 1.229 mg Empirical Formula/MW: CH3CH2ONO2 C2H5O2N/91.07 Specifications: (Burdock, 1997) Appearance

Very mobile, colorless liquid

Solubility

Boiling point

17.4∞C

Specific gravity

IOFI: Artificial

Very slightly soluble in water; soluble in alcohol 0.9009 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.70 4.19 51.55 5.33

Max. 1.40 7.28 51.55 8.17

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.78 2.88 7.99

Max. 20.05 3.64 10.42

Synthesis: From sodium nitrite in aqueous solution by displacing the acid with H2SO4 in the presence of ethyl alcohol; it forms azeotropic mixtures with isopentane (85%), amyl bromide (40%) and carbon disulfide (96%). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL NONANOATE Synonyms: Ethyl nonylate; Ethyl pelargonate; Nonanoic acid, ethyl ester (8CI) (9CI); Wine ether CAS No.: CoE No.:

123-29-5 388

FL No.: EINECS No.:

09.107 204-615-7

FEMA No.: JECFA No.:

2447 107

NAS No.:

2447

Description: Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note. Consumption: Annual: 900.00 lb Individual: 0.0007627 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 2.5 (1979) Trade association guidelines: FEMA PADI: 4.132 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (FCC, 1996) Acid value

3.0 (max)

Appearance

Colorless liquid

Refractive index 1.420-1.424 Insoluble in water; 1 ml in Solubility 10 ml 70% alcohol (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay Boiling point

98% of C11H22O2 229∞C

Specific gravity

0.863-0.867 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.90 23.88 115.90 6.58

Max. 10.00 33.12 185.00 8.55

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.13 6.26 3.30 13.26

Max. 9.40 32.11 5.21 16.32

Synthesis: By distillation of pelargonic acid and ethyl alcohol in toluene in the presence of small amounts of muriatic acid (HCl); also by hydrogenation of oenanthylidene acetate in the presence of Ni at 180∞C. Aroma threshold values: Detection: 12 ppm Taste threshold values: n/a Natural occurrence: Reported found in pineapple, banana, plum, apple, Parmesan cheese, milk, beer, cognac, rum, whiskey, grape wines, plum and pear brandy, wheaten bread, beef and corn oil.

ETHYL 2-NONYNOATE Synonyms: Ethyl octynecarbonate; Ethyl 2-nonynoate; Ethyl non-2-ynoate; 2-Nonynoic acid, ethyl ester (8CI)(9CI) CAS No.: CoE No.:

10031-92-2 FL No.: 480 EINECS No.:

09.157 233-098-0

FEMA No.: JECFA No.:

2448 n/a

NAS No.:

2448

Description: Ethyl 2-nonynoate has a characteristic green, violet-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.272 mg IOFI: n/a Empirical Formula/MW: C11H18O2/182.26 Specifications: (Burdock, 1997) Appearance

Oily liquid

Refractive index

Boiling point 227∞C (121-122∞C at 13 mmHg)

Specific gravity

1.4464 at 25∞C; 1.4527 at 20∞C 0.9032 at 25∞C; 0.935 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.58 0.41

Max. 1.00 2.21 0.62

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.39 0.17 0.51

Max. 0.58 0.37 0.83

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

ETHYL OCTADECANOATE Synonyms: Butter esters; Dicyclohexylammonium sulfate; Ethyl octadecanoate; Ethyl n-octadecanoate; Ethyl stearate; Octadecanoic acid, ethyl ester (9CI); Stearic acid ethyl ester; Stearic acid, ethyl ester (8CI) CAS No.: CoE No.:

111-61-5 745

FL No.: EINECS No.:

09.210 203-887-4

FEMA No.: JECFA No.:

3490 40

NAS No.:

3490

Description: Ethyl octadecanoate is virtually odorless. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.318 mg IOFI: Nature Identical Empirical Formula/MW: C20H40O2/312.54 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless

Assay Boiling point

93.0% (min) 105∞C

Refractive index 1.420-1.440 Soluble in ethanol and oils; Solubility insoluble in water Specific gravity 0.880-0.900

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 2.00 4.00

Max. 4.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 8.00

Max. 2.00 16.00

Synthesis: By esterification of ethanol with stearic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Jamaican rum, maple syrup, grapefruit juice, guava, grapes, cognac, rum, whiskey, sparkling wine, mustard, beef, cocoa and corn oil.

ETHYL cis-4,7-OCTADIENOATE Synonyms: Ethyl (Z)-4-,7-octadienoate; 4,7-Octadienoic acid, ethyl ester, (Z)CAS No.: CoE No.:

69925-33-3 FL No.: n/a EINECS No.:

09.290 n/a

FEMA No.: JECFA No.:

3682 339

NAS No.:

3682

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Description: Ethyl cis-4,7-octadienoate has a fresh, full-bodied topnote and a pineapple-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 1.305 mg IOFI: n/a Empirical Formula/MW: C10H16O2/168.23 Specifications: (JECFA, 1998) Appearance Refractive index

Colorless liquid 1.440-1.444

Specific gravity

0.901-0.909

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 2.00 5.00 5.00 10.00 2.00 3.00 3.00 2.50

Max. 10.00 20.00 25.00 25.00 10.00 15.00 15.00 15.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 5.00 2.00 1.00 2.00 2.00 5.00 2.00 1.00

Max. 20.00 10.00 5.00 10.00 10.00 20.00 15.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in purple passion fruit.

ETHYL OCTANOATE Synonyms: Ethyl octylate; Butter esters; Ethyl caprylate; Ethyl octanoate; Ethyl octoate; Octanoic acid, ethyl ester (8CI) (9CI) CAS No.: CoE No.:

106-32-1 392

FL No.: EINECS No.:

09.111 203-385-5

FEMA No.: JECFA No.:

2449 33

NAS No.:

2449

Description: Ethyl octanoate has a pleasant, fruity, floral odor (wine-apricot note). Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996)

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Trade association guidelines: FEMA PADI: 1.648 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H20O2/172.27 Specifications: (FCC, 1996) Acid value Appearance

1 (max) Colorless liquid

Assay

98% of C10H20O2

Boiling point Flash point

209∞C 85∞C

Melting point -43∞C Refractive index 1.417-1.419 Soluble in most fixed oils; slightly soluble in propylene glycol; insoluSolubility ble in glycerin and water Specific gravity 0.865-0.868

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 7.99 0.31 5.84 3.50

Max. 5.24 14.24 6.73 11.53 5.92

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 9.67 0.10 2.36 6.76

Max. 9.67 0.10 4.00 11.80

Synthesis: Usually prepared by esterification of caprylic acid with ethyl alcohol and sulfuric acid as catalyst; also by alcoholysis of coconut oil in the presence of HCl. Aroma threshold values: Detection: 5 to 92 ppb Taste threshold values: Taste characteristics at 5 ppm: Waxy, fatty, aldehydic, creamy and dairy-like. Natural occurrence: Reported found in apple, apricot, orange juice, grapefruit juice, guava, pineapple, cheddar cheese, other cheeses, butter, beer, cognac, rum, whiskey, cider, grape wines, cocoa, coconut meat, passion fruit, mango, pawpaw and mastic gum leaf oil.

4-ETHYLOCTANOIC ACID Synonyms: Ocanoic acid, 4-ethylCAS No.: CoE No.:

16493-80-4 FL No.: n/a EINECS No.:

08.079 240-560-5

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.235080 mg Empirical Formula/MW: C10H20O2/172.27

3800 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

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Specifications: Appearance

Liquid

Refractive index

Assay

>99%

Solubility

Boiling point Flash point

110∞C at 1 mmHg 122oC

Specific gravity

1.4340 Slightly soluble in water; soluble in n-hexane 0.9030

Reported uses (ppm): (FEMA, 1996) Food Category Cheese Gravies Meat products

Usual 1.00 0.20 1.00

Max. 10.00 2.00 10.00

Food Category Milk products Snack foods Soups

Usual 0.10 1.00 0.10

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 1.8 ppb Taste threshold values: n/a Natural occurrence: Reported present in boiled and cooked mutton, ewe fat, heated lamb and mutton fat, lamb fat, raw lamb and goat and sheep cheese.

ETHYL cis-4-OCTENOATE Synonyms: Ethyl cis-4-octenoate; Ethyl (Z)-oct-4-enoate; (Z)-Ethyl 4-octenoate; 4Octenoic acid, ethyl ester, (Z)- (9CI) CAS No.: CoE No.:

34495-71-1 FL No.: n/a EINECS No.:

09.265 252-065-1

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 0.740 mg Empirical Formula/MW:

3344 338

NAS No.:

3344

Individual: 0.00000061 mg/kg/day

IOFI: Nature Identical

C10H18O2/170.24 Specifications: (JECFA, 1998) Boiling point

72∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 2.00 2.00

Max. 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: From cis-1-pentenyl bromide via the lithium vinyl cuprates. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a

Usual 2.00 2.00 3.00

Max. 3.00 4.00 5.00

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Natural occurrence: Reported found as a volatile flavor component in apple; also reported found among the aroma components of yellow passion fruit and in mango, pawpaw and pineapple.

ETHYL OLEATE Synonyms: Ethyl 9-octadecenoate; Butter esters; Ethyl cis-9-octadecenoate; Ethyl oleate; 9-Octadecenoic acid (Z)-, ethyl ester (9CI); Oleic acid, ethyl ester (8CI); Oleic acid, ethyl ester (6CI,8CI) CAS No.: CoE No.:

111-62-6 633

FL No.: EINECS No.:

09.192 203-889-5

FEMA No.: JECFA No.:

Description: Ethyl oleate has a faint, floral note. Consumption: Annual: 61.67 lb Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): Approved as excipient (CDER, 1996) JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 2.707 mg Empirical Formula/MW:

2450 345

NAS No.:

2450

Individual: 0.00005225 mg/kg/day

IOFI: Nature Identical

C20H38O2/310.52 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

99% min 205-208∞C

Refractive index 1.448-1.453 Insoluble in water; soluble Solubility in alcohol and ether Specific gravity 0.868-0.873

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 17.86 0.60 2.72

Max. 27.14 0.60 3.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.72 0.60 11.05

Max. 3.50 1.25 16.15

Synthesis: By direct esterification of oleic acid with ethyl alcohol in the presence of HCl at the boil; in the presence of Twitchell’s reagent or chlorosulfonic acid. Aroma threshold values: Detection: 130 to 610 ppm Taste threshold values: n/a Natural occurrence: Reported found in cocoa, buckwheat, elderberry and babaco fruit (Carica pentagona Heilborn).

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ETHYL trans-2-OCTENOATE Synonyms: 2-Octenoic acid, ethyl ester, (E)-; Ethyl (E)-oct-2-enoate; Ethyl trans-2octenoate CAS No.: CoE No.:

7367-82-0 n/a

FL No.: EINECS No.:

09.285 230-913-1

FEMA No.: JECFA No.:

3643 n/a

NAS No.:

3643

Description: Ethyl trans-2-octenoate has a green-fruity odor with fatty, woody undertones. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.178 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.24 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 99% 93-96∞C at 10 mmHg

Refractive index 1.4399-1.4415 at 20∞C Solubility Insoluble in water; soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 6.00 20.00 4.00 3.00 4.00

Max. 30.00 100.00 20.00 15.00 20.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 4.00 2.00 5.00

Max. 50.00 20.00 10.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, green and sweet with a juicy, fruity undernote. Natural occurrence: Reported found in pear, soursop, apple, starfruit, pear, brandy, cherimoya (Annona cheremolia Mill.), nectarine, Cape gooseberry and pawpaw.

ETHYL 3-OXOHEXANOATE Synonyms: Ethyl a-ketohexanoate; Ethyl 3-ketohexanoate; Hexanoic acid, 3-oxo-, ethyl ester; Ethyl 3-oxohexanoate; Hexanoic acid, 3-oxo-, ethyl ester CAS No.: CoE No.:

3249-68-1 n/a

FL No.: EINECS No.:

09.542 221-835-9

FEMA No.: JECFA No.:

Description: Ethyl 3-oxohexanoate has a slightly fatty odor. Consumption: Annual: n/a

3683 602

NAS No.:

3683

Individual: n/a

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.210 mg IOFI: Artificial Empirical Formula/MW: CH3CH2CH2COCH2COOCH2CH3 C8H14O3/158.20 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index 1.430-1.436

Assay

96% (min)

Solubility

Slightly soluble in water; soluble in fats

Boiling point

90∞C

Specific gravity

1.000

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fats, oils

Usual 0.60 1.00 0.60 0.50

Max. 3.00 5.00 3.00 2.50

Food Category Fruit ices Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 0.50 0.60 1.50 0.30

Max. 2.50 3.00 7.50 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, pineapple and green with sweet licorice and vanilla notes. Natural occurrence: Not reported found in nature.

ETHYL PALMITATE Synonyms: Ethyl cetylate; Ethyl hexadecanoate; Butter esters; Ethyl palmitate; Hexadecanoic acid, ethyl ester (9CI) CAS No.: CoE No.:

628-97-7 634

FL No.: EINECS No.:

09.193 211-064-6

FEMA No.: JECFA No.:

2451 39

NAS No.:

2451

Description: Ethyl palmitate has a mild, waxy sweet odor. It is nearly tasteless and has a creamy mouthfeel. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.014 mg IOFI: Nature Identical Empirical Formula/MW: C18H36O2/284.49 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index 1.404-1.408 (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Appearance

Colorless crystals

Solubility

Assay Boiling point

99.0% (min) 303∞C

Specific gravity

Soluble in ethanol and oils; insoluble in water 0.863-0.865 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Nut products

Usual 2.70

Max. 5.00

Synthesis: Synthesized by immobilized lipase-catalyzed alcoholysis and esterification in organic solvents. Aroma threshold values: Detection: 2 ppm Taste threshold values: n/a Natural occurrence: Reported found in bilberry, Parmesan cheese, maple syrup, Jamaican rum, whiskey, grape wine, cognac, cocoa, green tea, mango, corn oil and mastic gum leaf oil.

p-ETHYLPHENOL Synonyms: 1-Ethyl-4-hydroxybenzene; p-Ethylphenol; para-Ethylphenol; 4-Ethylphenol; 1-Hydroxy-4-ethylbenzene; 4-Hydroxyphenylethane; Phenol, p-ethyl- (8CI); Phenol, 4-ethyl- (9CI) CAS No.: CoE No.:

123-07-9 550

FL No.: EINECS No.:

04.022 204-598-6

FEMA No.: JECFA No.:

3156 n/a

NAS No.:

3156

Description: p-Ethylphenol has a powerful woody-phenolic, yet somewhat sweet odor. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.402 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O/122.17 Specifications: (Burdock, 1997) Appearance

Colorless or white needles; tends to yellow on exposure to light

Refractive index 1.5239 at 25∞C

218-219∞C; 99.5∞C at Boiling point 10 mmHg

Solubility

Melting point 47-48∞C

Specific gravity

Slightly soluble in water; soluble in alcohol, ether, benzene, carbon disulfide and acetone 1.011 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 2.00 5.22 0.01 7.96

Max. 4.00 12.41 0.20 35.72

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.77 1.00 9.32

Max. 4.00 5.54 3.98 38.44

Synthesis: By catalytic reaction between phenol and ethylene or ethanol; by heating 8-chloro-3-ethylbenzene with NaOH in the presence of copper powder. Aroma threshold values: Detection: 42 to 130 ppb Taste threshold values: n/a Natural occurrence: Reported found in yellow passion fruit, smoked fish, lean fish, beer, cognac, rum, whiskey, cider, sherry, grape wines and coffee.

ETHYL PHENYLACETATE Synonyms: Ethyl a-toluate; Acetic acid, phenyl-, ethyl ester (8CI); Benzeneacetic acid, ethyl ester (9CI); Ethyl benzeneacetate; Ethyl phenacetate; Ethyl phenylethanoate; Ethyl 2-phenylethanoate; Phenylacetic acid, ethyl ester; a-Toluic acid, ethyl ester CAS No.: CoE No.:

101-97-3 2156

FL No.: EINECS No.:

09.784 202-993-8

FEMA No.: JECFA No.:

2452 n/a

NAS No.:

2452

Description: Ethyl phenylacetate has a pleasant, strong, sweet odor suggestive of honey and a bittersweet flavor. Consumption: Annual: 76.67 lb Individual: 0.00006497 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.568 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (FCC, 1996) Acid value Appearance

Assay

Boiling point Chlorinated compounds

1.0 (max) Colorless or nearly colorless liquid 98% of C10H12O2 229∞C (100∞C at 10 mmHg) Passes test

Flash point

>100∞C

Refractive index 1.496-1.500

Solubility

Soluble in most fixed oils, alcohol; insoluble in glycerin, propylene glycol, water; 1:3 in 70% alcohol

Specific gravity

1.027-1.032

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 13.48 n/a 6.81 7.71

Max. 5.00 18.57 n/a 9.84 12.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.08 2.75 8.56 1.00

Max. 0.19 5.02 13.53 10.00

Synthesis: By heating at the boil phenylacetonitrile and sulfuric acid in alcohol solution; by esterification of the acid catalyzed by HCl or H2SO4. Aroma threshold values: Detection: 650 ppb Taste threshold values: n/a Natural occurrence: Reported found in guava, cognac, grape wines, figs, apple juice, pineapple and papaya.

ETHYL 4-PHENYLBUTYRATE Synonyms: Ethyl phenylbutyrate; Benzenebutanoic acid, ethyl ester; Ethyl 4-phenyl butyrate CAS No.: CoE No.:

10031-93-3 FL No.: 307 EINECS No.:

09.728 n/a

FEMA No.: JECFA No.:

2453 n/a

NAS No.:

2453

Description: Ethyl 4-phenylbutyrate has a sweet, fruity, plum-like odor and cooked plumprune taste. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.328 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance

Colorless, somewhat oily liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 2.00 2.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.00

Max. 2.00 8.00

Synthesis: By esterification of ethanol with g-phenylbutyric acid obtained by Grignard reaction from g-bromopropylbenzene. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-PHENYLGLYCIDATE Synonyms: Ethyl alpha, beta-epoxyhydrocinnamate; Ethyl alpha,beta-epoxy-alpha-phenylpropionate; Ethyl 2,3-epoxy-3-phenylpropionate; Ethylphenylglycidate; Ethyl phenylglycidate; Ethyl 3-phenylglycidate; Ethyl 3-phenyloxiranecarboxylate; Ethyl 3-phenyloxirane2-carboxylate; Glycidic acid, 3-phenyl-, ethyl ester (8CI); Oxiranecarboxylic acid, 3-phenyl-, ethyl ester (9CI); 3-Phenylglycidic acid ethyl ester CAS No.: CoE No.:

121-39-1 n/a

FL No.: EINECS No.:

16.018 204-467-3

FEMA No.: JECFA No.:

2454 n/a

NAS No.:

2454

Description: Ethyl 3-phenylglycidate has a strong, fruity odor suggestive of strawberry with a corresponding sweet flavor. Consumption: Annual: 1866.67 lb Individual: 0.001581 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: No ADI allocated (1981) Trade association guidelines: FEMA PADI: 0.987 mg IOFI: Artificial Empirical Formula/MW: C11H12O3/192.22 Specifications: (Burdock, 1997) Acid value

Not more than 1.0

Appearance

Colorless to slightly pale-yellow liquid

Assay

98% of C11H12O3

Refractive index 1.516-1.521 Soluble in alcohol, chloroform, ether; insoluble in Solubility water; 1:6 in 70% alcohol Specific gravity 1.120-1.125

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.53 4.14 4.60

Max. 16.29 15.78 11.53

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.74 1.26 4.61

Max. 13.74 4.59 13.07

Synthesis: Usually prepared by the reaction of benzaldehyde and the ethyl ester of monochloracetic acid in the presence of an alkaline condensing agent; by reacting the silver salt of phenyl glycidic acid with ethyl iodide. Aroma threshold values: Detection: 8.5 ppm Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity and berry with dried fruit and floral nuance. Natural occurrence: Not reported found in nature.

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ETHYL 3-PHENYLPROPIONATE Synonyms: Ethyl hydrocinnamate; Benzenepropanoic acid, ethyl ester (9CI); Ethyl benzene-propanoate; Ethyl dihydrocinnamate; Ethyl 3-phenylpropanoate; Ethyl 3-phenylpropionate; Hydrocinnamic acid, ethyl ester (8CI) CAS No.: CoE No.:

2021-28-5 429

FL No.: EINECS No.:

09.747 217-966-6

FEMA No.: JECFA No.:

2455 n/a

NAS No.:

2455

Description: Ethyl 3-phenylpropionate has an ethereal, rum, fruity, floral odor. Consumption: Annual: 1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.780 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

249∞C (123∞C at 16 mmHg) 1.4951 at 17.8∞C

Specific gravity

Insoluble in water; soluble in most organic solvents 1.015 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 9.81 1.00 4.00

Max. 14.79 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.94 2.00 5.92

Max. 4.94 3.00 7.89

Synthesis: By hydrogenation of the corresponding ethyl cinnamate in the presence of nickel in alcohol solution. Aroma threshold values: Detection: 17 to 40 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum, passion fruit, plum brandy, caja fruit (Spondias lutea L.) and checkur (Alpinia sessilis).

ETHYL PROPIONATE Synonyms: Ethyl propanoate; Ethyl propionate; Propanoic acid, ethyl ester (9CI); Propionic acid, ethyl ester (8CI); Propionic ester; Propionic ether CAS No.: CoE No.:

105-37-3 402

FL No.: EINECS No.:

09.121 203-291-4

FEMA No.: JECFA No.:

2456 28

NAS No.:

2456

Description: Ethyl propionate has an odor reminiscent of rum and pineapple. Consumption: Annual: 115833.33 lb Individual: 0.09816 mg/kg/day

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Regulatory Status: CoE: Approved. Bev. 10 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 10.172 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.14 Specifications: (FCC, 1997) Acid value Appearance

2.0 (max) Colorless, mobile liquid

Assay

97% of C5H10O2

Boiling point

99∞C

Flash point 12∞C (approx. 15∞C) Refractive index 1.383-1.385 Soluble in most fixed oils; 1 ml in 42 ml water; miscible with Solubility alcohol and propylene glycol Specific gravity 0.886-0.889

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 5.00 60.10 345.70 0.04 14.16 10.32

Max. 83.47 84.72 678.70 0.10 49.47 33.66

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.00 77.04 1.50 7.52 27.28

Max. 4.00 77.04 1.50 19.92 53.52

Synthesis: From propionic acid, ethyl alcohol and concentrated H2SO4 in chloroform at the boil. Aroma threshold values: Detection: 9 to 45 ppb Taste threshold values: Taste characteristics at 25 ppm: Sharp, fermented, rummy and fruity. Natural occurrence: Reported found in several types of wine, in white grape var. Sauvignon, cocoa, apple juice, orange juice, grapefruit juice, guava, melon, peach, pineapple, strawberry, tomato, various cheeses, beer, cognac, rum, whiskey, cider, brandy, kiwifruit and mussels.

ETHYL PROPYL DISULFIDE Synonyms: Disulfide, ethyl propyl; 1-Ethyldisulfanylpropane; 3,4-Dithiaheptane; 1-Ethyldithiopropane CAS No.: CoE No.:

30453-31-7 FL No.: 11478 EINECS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

12.126 n/a

FEMA No.: JECFA No.:

4041 n/a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: PADI: 0.144 mg (FEMA) Empirical Formula/MW: C5H12S2/136.28

H3C

627

IOFI: n/a S

S

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 0.20 0.50 1.00 0.20 0.30 0.20 0.30

Max. 0.40 1.00 2.00 0.40 0.60 0.40 0.60

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 0.40 0.20 0.20 0.20 0.20 0.30 0.30

Max. 0.80 0.40 0.40 0.40 0.40 0.60 0.60

Synthesis: Prepared in a patented process by a reaction of steam containing mercaptans and hydrogen sulfide with a reactive iron oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, onion and durian (Durian zibethinus).

ETHYL PROPYL TRISULFIDE Synonyms: Trisulfide, ethyl propyl; 3,4,5-Trithiaoctane; 1-(Ethyltrithio)propane CAS No.: CoE No.:

31499-70-4 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4042 n/a

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.015 mg (FEMA) Empirical Formula/MW: C5H12S3/168.35

H3C

n/a

Individual: n/a

IOFI: n/a S

S

S

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 0.02 0.05 0.10 0.03 0.03 0.02 0.04 0.04

Max. 0.05 0.10 0.20 0.06 0.06 0.05 0.08 0.08

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in durian (Durio zibethinus).

Usual 0.02 0.03 0.02 0.02 0.03 0.03 0.03

Max. 0.04 0.06 0.05 0.05 0.06 0.06 0.06

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2-ETHYLPYRAZINE Synonyms: 2-Ethyl-1,4-diazine; Ethylpyrazine; 2-Ethylpyrazine; Pyrazine, ethyl- (8CI) (9CI) CAS No.: CoE No.:

13925-00-3 FL No.: 2213 EINECS No.:

14.022 237-691-5

FEMA No.: JECFA No.:

3281 n/a

NAS No.:

3281

Description: 2-Ethylpyrazine has a peanut butter, musty, nutty, woody, buttery odor. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.709 mg IOFI: Nature Identical Empirical Formula/MW: C6H8N2/158.20 Specifications: (Burdock, 1997) Appearance

C: 66.64%; H: 7.46%; N: 25.90%

Assay

108.14

Boiling point 155∞C Flash point 122-124∞C at 90 mmHg

S (3.4, 8.7, 7.1, 8.6, 9.4, 11.8); M (3.3, 3.5, 6.3, 6.5, 6.9, 7.7, 8.1, 10.3); W (5.2, 5.4, 5.6, 5.7, 7.5, 10.7) 39(16), 40(4), 52(18), 53(18), 64(1), Mass spectra 66(3), 80(23), 81(14), 92(1), 93(2), 107(100), 108(82) UV spectra (266.2, 272.2 nm) IR spectra

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By alkylation of methylpyrazine with methyliodide. Aroma threshold values: Detection: 4 to 22 ppm Taste threshold values: n/a Natural occurrence: Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp and crayfish.

3-ETHYLPYRIDINE Synonyms: b-Ethylpyridine; b-Lutidine; 3-Ethylpyridine; Pyridine, 3-ethyl- (8CI) (9CI) CAS No.: CoE No.:

536-78-7 n/a

FL No.: EINECS No.:

14.061 208-647-2

FEMA No.: JECFA No.:

Description: 3-Ethylpyridine has tobacco taste and flavor.

3394 n/a

NAS No.:

3394

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Consumption: Annual: 8.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.010 mg Empirical Formula/MW:

629

Individual: 0.00000706 mg/kg/day

IOFI: Nature Identical

C7H9N/107.15 Specifications: (Burdock, 1997) Appearance

Colorless to brownish liquid

Boiling point 162-165∞C at 762 mmHg Refractive index 1.5021 at 22∞C

Solubility Specific gravity

Slightly soluble in water; soluble in alcohol and ether 0.940 at 23∞C; 0.9539 at 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.04 0.02 0.02

Max. 0.06 0.05 0.05

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.02 0.02 0.04

Max. 0.05 0.06 0.06

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, beer, whiskey, roasted chicken, tea, oatmeal, clams, shrimp and squid.

ETHYL PYRUVATE Synonyms: Ethyl a-ketopropionate; Ethyl-2-exopropanoate; Ethyl 2-oxopropanoate; Ethyl pyruvate; Propanoic acid, 2-oxo-, ethyl ester (9CI); Pyruvic acid, ethyl ester (8CI) CAS No.: CoE No.:

617-35-6 430

FL No.: EINECS No.:

09.442 210-511-2

FEMA No.: JECFA No.:

2457 n/a

NAS No.:

2457

Description: Ethyl pyruvate has a vegetable, caramel odor. Consumption: Annual: 266.67 lb Individual: 0.0002259 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 50 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.76 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O3/116.12 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index 1.408 at 15.4∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point Melting point

155-156∞C (66∞C at 18 mmHg) -50∞C

Solubility Specific gravity

Slightly soluble in water; miscible with alcohol and ether 1.080 at 14∞C (Part 2 of 2)

Reported uses (ppm): (FEMA) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 93.62 1.30 86.14

Max. 10.00 127.20 17.28 110.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 71.59 1.50 26.30 60.90

Max. 85.97 1.50 38.12 89.33

Synthesis: By direct esterification of pyruvic acid with absolute ethyl alcohol at the boil and subsequent vacuum distillation; by esterification via oxidation of vapors of ethyl lactate in the presence of V2O5 at 155∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Parmesan cheese, cognac, grape wines, cocoa and mushrooms.

ETHYL SALICYLATE Synonyms: Ethyl o-hydroxy benzoate; Benzoic acid, 2-hydroxy-, ethyl ester (9CI); o-(Ethoxycarbonyl)phenol; Ethyl o-hydroxybenzoate; Ethyl 2-hydroxybenzoate; Ethyl salicylate; Salicylic acid, ethyl ester (8CI); Salicylic ether; Salicylic ethyl ester CAS No.: CoE No.:

118-61-6 432

FL No.: EINECS No.:

09.748 204-265-5

FEMA No.: JECFA No.:

2458 n/a

NAS No.:

2458

Description: Ethyl salicylate has a characteristic aromatic odor similar to wintergreen. It tends to darken on exposure to light and air. Consumption: Annual: 111.67 lb Individual: 0.00009463 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.242 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O3/166.18 Specifications: (FCC, 1996) Acid value

1.0 (max) (phenol red test)

Appearance

Colorless liquid

Assay

99% of C9H10O3

Refractive index 1.520-1.523 Soluble in alcohol, acetic acid, most fixed oils; slightly soluble Solubility in glycerin and water; 1:4 in 80% alcohol Specific gravity 1.127-1.129 (Part 1 of 2)

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631

Specifications: (FCC, 1996) (Continued) Boiling point

234∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 32.65 4.37 8.44

Max. 3.00 53.85 17.66 13.17

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.89 0.88 2.97 24.95

Max. 5.13 33.75 6.45 37.75

Synthesis: By esterification of salicylic acid with ethyl alcohol and concentrated H2SO4 at 100∞C in the presence of aluminum sulfate; by heating to the boil an alkaline solution of salicylic acid and ethyl p-toluenesulfonate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, wintergreen, spicy and anisic. Natural occurrence: Reported found in raspberry, tomato, currants, rum, whiskey, red wine, plum brandy and Cape gooseberry.

O-ETHYL-S-(2-FURYLMETHYL)THIOCARBONATE Synonyms: O-Ethyl S-(furan-2-ylmethyl)thiocarbonate; O-Ethyl S-(2-furanylmethyl)thiocarbonate; Carbonothioic acid, O-ethyl S-(2-furanylmethyl) ester; O-Ethyl S-(2-furanylmethyl)carbonothioate; Ethoxy carbonyl furfurylthiol CAS No.: CoE No.:

376595-42-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4043 n/a

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.015 mg (FEMA) Empirical Formula/MW: C8H10O3S/186.23

O

n/a

Individual: n/a

IOFI: n/a

S

O

CH3

O

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.03 0.03 0.03 0.03 0.03 0.03

Synthesis: n/a Aroma threshold values: n/a

Max. 0.06 0.06 0.06 0.06 0.06 0.06

Food Category Gravies Hard candy Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 0.03 0.03 0.03 0.03 0.03 0.03

Max. 0.06 0.06 0.06 0.06 0.06 0.03

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Taste threshold values: n/a Natural occurrence: n/a

ETHYL SORBATE Synonyms: Ethyl-2,4-hexadienoate; Ethyl (E,E)-ethyl ester-2,4-hexadienoate; (E,E)-Ethyl 2,4-hexadienoate; Ethyl hexa-2,4-dienoate; Ethyl sorbate; 2,4-Hexadienoic acid, ethyl ester (9CI); 2,4-Hexadienoic acid, ethyl ester, (E,E)- (9CI); Sorbic acid, ethyl ester (8CI) CAS No.: CoE No.:

2396-84-1 635

FL No.: EINECS No.:

09.194 219-258-2

FEMA No.: JECFA No.:

2459 n/a

NAS No.:

2459

Description: Ethyl sorbate has a warm, fruity, etheral odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 171.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.664 mg IOFI: Nature Identical Empirical Formula/MW: C8H12O2/140.18 Specifications: (Burdock, 1997) Boiling point Refractive index

81∞C at 15 mmHg 1.502 at 20∞C

Specific gravity

0.9560 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 8.70 5.80

Max. 18.00 140.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.70 7.00

Max. 5.50 15.00

Synthesis: By reacting gaseous HCl with a solution of sorbic acid in ethyl alcohol, or by direct esterification by reaction of sorbyl chloride with absolute ethyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cognac, white wine, special wine, botrytised wine, grape wine, starfruit, pawpaw and prickly pear (Opuntia ficus indica).

ETHYL THIOACETATE Synonyms: Thioacetic acid, ethyl ester; Ethanethioic acid, S-ethyl ester; S-Ethyl ethanethioate; Ethyl thioacetate; s-Ethyl-2-thioacetic acid CAS No.: CoE No.:

625-60-5 n/a

FL No.: EINECS No.:

12.018 210-904-9

FEMA No.: JECFA No.:

3282 483

NAS No.:

3282

Description: Ethyl thioacetate has an alliaceous, coffee odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.407 mg Empirical Formula/MW:

633

IOFI: n/a

C4H8OS/104.18 Specifications: (JECFA, 1999) Appearance

Clear liquid

Assay

99.0% (min)

Boiling point

117∞C

Refractive index 1.458-1.468 Soluble in alcohol; insoluble in Solubility water; miscible in diethyl ether Specific gravity 0.979

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 4.00 1.00 1.00 2.00 1.00 1.00

Max. 6.00 1.00 1.00 3.00 1.00 1.00

Synthesis: From acetyl chloride and ethyl mercaptan. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sulfuraceous, onion-garlic with a sweet, fruity aftertaste. Natural occurrence: Reported found in beer, white wine, red wine, rose wine and durian (Durio zibethinus).

2-ETHYLTHIOPHENOL Synonyms: 2-Ethylphenyl mercaptan-2-ethylbenxenethiol; Benzenethiol, 2-ethyl-; o-Ethylbenzenethiol; 2-Ethylbenzenethiol; 2-Ethylthiophenol CAS No.: CoE No.:

4500-58-7 n/a

FL No.: EINECS No.:

12.054 224-811-6

FEMA No.: JECFA No.:

3345 529

NAS No.:

3345

Description: 2-Ethylthiophenol has a pungent, roasted odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (1995) Trade association guidelines: FEMA PADI: 0.067 mg IOFI: Artificial Empirical Formula/MW: C8H10S/138.23

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Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 98.0% (min)

Boiling point Specific gravity

203-205∞C 1.040-1.045

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fish products Frozen dairy Gelatins, puddings

Usual 0.20 0.10 0.15 0.15

Max. 0.30 0.20 0.20 0.20

Food Category Instant coffee, tea Meat products Nonalcoholic beverages Soft candy

Usual 0.02 0.15 0.15 0.20

Max. 0.10 0.20 0.20 0.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL TIGLATE Synonyms: 2-Butenoic acid, 2-methyl-, ethyl ester, (E)- (9CI); Crotonic acid, 2-methyl-, ethyl ester, (E)- (8CI); Ethyl (E)-2-methyl-2-butenoate; Ethyl alpha-methylcrotonate; Ethyl 2-methylcrotonate; Ethyl (E)-2-methylcrotonate; Ethyl tiglate; (E)-2-Methyl-2-butenoic acid ethyl ester; Tiglic acid, ethyl ester; Tiglic acid, ethyl ester (6CI,7CI) CAS No.: CoE No.:

5837-78-5 2185

FL No.: EINECS No.:

09.495 227-425-6

FEMA No.: JECFA No.:

Description: Ethyl tiglate has a fruity, caramel odor. Consumption: Annual: 416.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.874 mg Empirical Formula/MW:

2460 n/a

NAS No.:

2460

Individual: 0.0003531 mg/kg/day

IOFI: n/a

C7H12O2/128.17 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point 156∞C (55-57∞C at 15 mmHg) Refractive index 1.4347 at 16.8∞C

Specific gravity

Soluble in most organic solvents 0.9239 at 16.8∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 28.00 0.42 7.64 12.00

Max. 35.00 0.64 9.90 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.84 4.57 20.00

Max. 0.84 7.00 25.00

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Synthesis: By direct esterification of tiglic acid with ethyl alcohol in the presence of concentrated H2SO4 or by reaction of bromomethylethyl acetic acid ethyl ester with dimethylaniline. Aroma threshold values: Detection: 65 ppb Taste threshold values: n/a Natural occurrence: Reported found in strawberry, Vitis species, durian (Durio zibethinus), starfruit and naranjilla fruit.

ETHYL (p-TOLYLOXY) ACETATE Synonyms: Ethyl (p-cresoxy) acetate; Acetic acid, (4-methylphenoxy)-, ethyl ester; Ethyl p-cresoxyacetate; Ethyl (4-methylphenoxy)acetate; Ethyl (p-tolyloxy)acetate CAS No.: CoE No.:

67028-40-4 FL No.: 2243 EINECS No.:

09.797 266-554-2

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.679 mg Empirical Formula/MW:

3157 n/a

NAS No.:

3157

Individual: 0.00000141 mg/kg/day

IOFI: n/a

C11H14O2/178.22 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Nonalcoholic beverages

Usual 10.00 2.39

Max. 40.00 8.00

Food Category Soft candy

Usual 10.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, cherry cocoa with nut skin nuance. Natural occurrence: Not reported found in nature.

2-ETHYL-1,3,3-TRIMETHYL-2-NORBORNANOL Synonyms: 2-Ethylfenchol; 2-Norbornanol, 2-ethyl-1,3,3-trimethyl-; 2-Ethyl-1,3,3-trimethyl-bicyclo(2.2.1)heptan-2-ol; 2-Ethyl-1,3,3-trimethyl-2-norbornanol CAS No.: CoE No.:

18368-91-7 FL No.: n/a EINECS No.:

Consumption: Annual: 0.17 lb Regulatory Status: CoE: n/a

02.095 242-243-7

FEMA No.: JECFA No.:

3491 440

NAS No.:

3491

Individual: 0.00000014 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 0.007 mg Empirical Formula/MW:

IOFI: Artificial

C12H22O/182.31 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Solubility

Assay Refractive index

99.8% 1.470-1.491

Specific gravity

Soluble in alcohol, propylene glycol and most fixed oils; insoluble in water 0.946-0.967

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.03 0.30 0.03 0.01

Max. 0.03 0.50 0.07 0.02

Food Category Milk products Nonalcoholic beverages Nut products Soft candy

Usual Max. 0.04 0.10 0.0001 0.0001 0.05 0.26 0.033 0.033

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL UNDECANOATE Synonyms: Ethyl hendecanoate; Ethyl undecylate; Ethyl undecanoate; Undecanoic acid, ethyl ester CAS No.: CoE No.:

627-90-7 10633

FL No.: EINECS No.:

09.274 211-018-5

FEMA No.: JECFA No.:

3492 36

NAS No.:

3492

Description: Ethyl undecanoate has a coconut-like odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.383 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35

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Specifications: (JECFA, 1997) Appearance

Colorless liquid

Solubility

Boiling point 255∞C Refractive index 1.438

Specific gravity

Soluble in ethanol and oils; insoluble in water 0.870

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 4.00 4.00

Max. 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 8.00

Max. 2.00 16.00

Synthesis: By reduction of the l-undecen-ll-oic acid ethyl ester with hydrogen in the presence of Ni at 180∞C; or by direct esterification of n-undecanoic acid with ethyl alcohol under reflux. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Waxy, creamy, slight fruity with coconut and cherry nuance. Natural occurrence: Reported found in rum, whiskey, wine cognac, butter, plum brandy and sake.

ETHYL 10-UNDECENOATE Synonyms: Ethyl 10-hendecenoate; Ethyl undecylenoate; Ethyl 10-hendecenoate; Ethyl undecenoate; Ethyl 10-undecenoate; Ethyl undec-10-enoate; Ethyl undecylenate; 10-Undecenoic acid, ethyl ester CAS No.: CoE No.:

692-86-4 n/a

FL No.: EINECS No.:

09.237 211-734-8

FEMA No.: JECFA No.:

2461 343

NAS No.:

2461

Description: Ethyl 10-undecenoate has a wine-like odor. Consumption: Annual: < 1.00 lb Individual: 0.0007456 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1998) Trade association guidelines: FEMA PADI: 4.756 mg IOFI: n/a Empirical Formula/MW: C13H24O2/212.33 Specifications: (FCC, 1996) Acid value Appearance Assay

1 (max) Colorless to pale-yellow liquid 98% of C13H24O2

Boiling point Refractive index Specific gravity

258-259∞C 1.436-1.440 0.877-0.879

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 30.00 7.00 7.00

Max. 35.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 19.00

Max. 3.00 25.00

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Synthesis: By heating the corresponding acid together with HCl in ethyl alcohol solution at 70∞C or with H2SO4 in alcoholic solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fatty, waxy green with fruity nuances. Natural occurrence: Reported found in cognac.

ETHYL VALERATE Synonyms: Ethyl pentanoate; Ethyl valerate; Ethyl n-valerate; Pentanoic acid, ethyl ester (9CI); Valeric acid, ethyl ester (8CI) CAS No.: CoE No.:

539-82-2 465

FL No.: EINECS No.:

09.147 208-726-1

FEMA No.: JECFA No.:

2462 30

NAS No.:

2462

Description: Ethyl valerate has a fruity odor suggestive of apple. Consumption: Annual: 1383.33 lb Individual: 0.001172 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 5.867 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

98% of C7H14O2 145∞C

Refractive index 1.399-1.404 Slightly soluble in water; Solubility soluble in alcohol and ether Specific gravity 0.870-0.875

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.78 33.29 38.94 10.69

Max. 3.93 39.71 103.10 14.03

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.59 9.18 6.05 24.44

Max. 13.64 16.95 7.99 29.63

Synthesis: By refluxing valeric acid and ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 1.5 to 5 ppb Taste threshold values: n/a Natural occurrence: Reported found in apples, bananas, guava, strawberry, cheeses, rum, whiskey, cider, sherry, grape wines, cocoa, coffee, honey and passion fruit.

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ETHYL VANILLIN Synonyms: Benzaldehyde, 3-ethoxy-4-hydroxy- (8CI) (9CI); Bourbonal; Ethavan; Ethovan; 3-Ethoxy-4-hydroxybenzaldehyde; Ethylprotal; Ethylprotocatechuic aldehyde; Ethylvanillin; Ethyl vanillin; 4-Hydroxy-3-ethoxybenzaldehyde; Protocatechuic aldehyde ethyl ether; Quantrovanil; Vanilal; Vanillal; Vanillin, ethyl; Vanirom; Vanirome CAS No.: CoE No.:

121-32-4 108

FL No.: EINECS No.:

05.019 204-464-7

FEMA No.: JECFA No.:

2464 n/a

NAS No.:

2464

Description: Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is 2 to 4 times stronger than vanillin. Ethyl vanillin has been used in food since the 1930s; it enhances fruity and chocolate odor impression. Its addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; the product is not stable. In contact with iron or alkali, it exhibits a red color and loses its flavoring power. Consumption: Annual: 2616666.67 lb Individual: 2.2175 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): Approved as excipient (CDER, 1996) JECFA: ADI: 0 to 3 (1995) Trade association guidelines: FEMA PADI: 70.542 mg IOFI: Artificial Empirical Formula/MW: C9H10O3/166.17 Specifications: (FCC, 1996)

Assay

Fine white or slightly yellowish crystals 98% of C9H10O3

Boiling point

285∞C

Heavy metals

10 mg/kg

Appearance

Melting point

Between 76 and 78∞C

Loss on drying 0.5% Residue 0.05% on ignition Slightly soluble in water (1g in 100 ml at 50∞C); soluble in alcohol, Solubility ether, glycerin and chloroform

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy

Usual 5.04 42.08 270.00 37.46 13.00 95.94 0.06 12.27

Max. 10.04 92.97 330.00 37.46 13.00 270.40 0.15 26.61

Food Category Gelatins, puddings Hard candy Meat products Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 18.08 39.93 15.85 30.26 3.90 3.90 1398.00 1403.00 17.43 29.72 56.50 89.64 102.00 172.50

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Synthesis: From safrole by isomerization to isosafrole and subsequent oxidation to piperonal; the methylene linkage is then broken by heating piperonal in an alcoholic solution of KOH; finally the resulting protocatechualdehyde is reacted with ethyl alcohol. From guaethol by condensation with chloral to yield 3-ethoxy-4-hydroxyphenyl trichloromethyl carbinol; this is then boiled with an alcoholic solution of KOH or NaOH, acidified, and extracted with chloroform to yield ethyl vanillin. Aroma threshold values: Detection: 100 ppb; Recognition: 2 ppm Taste threshold values: Taste characteristics at 50 ppm: Sweet, creamy, vanilla, smooth and caramellic. Natural occurrence: Not reported found in nature; it can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.

ETHYL VANILLIN b-D-GLUCOPYRANOSIDE Synonyms: Benzaldehyde, 3-ethoxy-4-(b-D-glucopyranosyloxy)-; 3-Ethoxy-4-(b-glucopyranosyloxy) benzaldehyde; Glucoethylvanillin CAS No.: CoE No.:

122397-96-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3801 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.6704 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C15H20O8/328.32

Specifications: Appearance

White powder with a slightly vanilla odor

Optical rotation

-82.2o

Assay

99%

Solubility

Slightly soluble in water and ethanol

Melting point

199-200oC

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Hard candy

Usual 15.00 5.00

Max. 150.00 25.00

Food Category Instant coffee, tea Snack foods

Usual 5.00 3.00

Max. 50.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 71% of a taste panel found glucoethylvanillin intolerable at 3000 ppm.

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Natural occurrence: Not reported found in nature.

ETHYL VANILLIN ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-; 2-Ethoxy-4-formylphenyl ester; 2-Ethoxy-4-formylphenyl 2-methylpropanoate CAS No.: CoE No.:

188417-26-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3837 n/a

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.240 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C13H16O4/236.26

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 10.00 20.00 10.00 10.00

Max. 50.00 50.00 50.00 30.00

Food Category Gelatins, puddings Hard candy Milk products

Usual 10.00 10.00 10.00

Max. 50.00 30.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL VANILLIN PROPYLENE GLYCOL ACETAL Synonyms: Phenol, 2-ethoxy-4-(4-methyl-1,3-dioxalan-2-yl)-; 2-Ethoxy-4-(4-methyl-1,3dioxolan-2-yl)phenol; 2-(3-Methoxy-4-hydroxyphenyl)-4-methyl-1,3-dioxolane CAS No.: CoE No.:

68527-76-4 FL No.: n/a EINECS No.:

n/a 271-281-7

FEMA No.: JECFA No.:

3838 n/a

NAS No.:

Description: Ethyl vanillin propylene glycol acetal has a vanilla-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 91.793 mg Empirical Formula/MW:

IOFI: n/a

C12H16O4/224.25 Specifications: Boiling point

160∞C at 1 mmHg

Flash point Refractive index

230∞F 1.526 to 1.536 (20∞C)

Insoluble in water; soluble in alcohol Specific gravity 1.158 to 1.168 at 25∞C Solubility

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy

Usual 7.00 55.00 351.00 49.00 17.00 125.00 0.08 16.00

Max. 13.00 121.00 429.00 49.00 17.00 352.00 0.02 35.00

Food Category Gelatins, puddings Hard candy Meat products Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 24.00 21.00 5.00 1,817.00 23.00 74.00 133.00

Max. 52.00 39.00 5.00 1,824.00 39.00 116.00 224.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

EUCALYPTOL Synonyms: Cajeputol; Cineole (1,8-cineole); 1,8-Epoxy-p-menthane; p-Cineole; Cucalyptol; Eucalyptol; Eucapur; Limonene oxide; p-Menthane, 1,8-epoxy- (8CI); 2-Oxabicyclo(2.2.2)octane, 1,3,3-trimethyl- (9CI); 2-Oxa-1,3,3-trimethylbicyclo(2.2.2)octane; 1,8Oxido-p-menthane; Terpan; Zedoary oil; Zineol; 1,3,3-Trimethyl-2-oxabicyclo(2.2.2)octane CAS No.: CoE No.:

470-82-6 182

FL No.: EINECS No.:

03.001 207-431-5

FEMA No.: JECFA No.:

2465 n/a

NAS No.:

2465

Description: Eucalyptol has a characteristic camphoraceous odor and fresh, pungent, cooling taste. Consumption: Annual: 12483.33 lb Individual: 0.01057 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.316 mg Empirical Formula/MW:

643

IOFI: n/a

C10H18O/154.24

Specifications: (FCC, 1996) Angular rotation Between –0.5∞ and +0.5∞ Appearance

Colorless liquid

Boiling point

176∞C

Congealing point Flash point

0 to + 1∞C

Refractive index 1.455-1.460 Solidification NLT 0∞ point Soluble in alcohols, most fixed oils, glycerin, propylene glycol; Solubility 1:5 in 60% alcohol Specific gravity

0.921-0.924

47-48∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.87 5.63 118.30 3.76 4.64

Max. 5.86 9.71 464.90 7.14 6.59

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 0.60 1.50 63.44 129.40 1.67 4.01 0.43 1.54 14.07 19.50

Synthesis: By fractional distillation (170 to 180∞C) from those essential oils containing high levels of eucalyptol, such as Eucalyptus globulus (approx. 60%), and subsequent separation of the product by congealing the distillate. Aroma threshold values: Detection: 1 to 64 ppb Taste threshold values: n/a Natural occurrence: Its name is derived from its presence in the essential oils of Eucalyptus globulus and Melaleuca leucadendron L. (essential oil of cajeput); it was originally identified in the essential oil of Artemisia maritime and subsequently in a large number (approx. 270) of other essential oils: Rosemary, laurel leaves, clary sage, myrrh, cardamom, star anise, camphor, lavender, peppermint, Litsea guatemalensis, Luvunga scadens Roxb., Achillea micrantha and Salvia triloba; the essential oil of Eucalyptus polibrac tea has been reported to contain up to 91% eucalyptol. Also reported found in citrus oils and juices, guava, papaya, cinnamon bark, root and leaf, ginger, corn mint oil, spearmint, nutmeg, pepper, Thymus zygis, cardamom, coriander, Spanish origanum, Ocimum basilicum, curcuma, sage, laurel, sweet and bitter fennel, myrtle leaf and berry, pimento and calamus.

EUCALYPTUS Botanical name: Eucalyptus globulus Labill. Botanical family: Myrtaceae

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Other names: Globulus Foreign names: Eucalyptus globuleux (Fr.), Eukalyptusblume (Ger.), Eucalipto (Sp.), Eucalipto (It.) Description: Tree native to Australia, cultivated in temperate regions. It has opposite, lanceolated leaves and white or pinkish flowers. The part used is the leaves of the mature tree. Eucalyptus has a tonic astringent flavor. Derivatives: Infusion (2%), tincture (20% in 80% ethanol), fluid extract, soft water extract, essential oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Eucalyptus leaves, flowers and preparations: Category 4 (with limits on eucalyptol) FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Some of the chemicals isolated and detected on the basis of UV, mass, and NMR spectroscopic analyses from the stem bark are pinoresinol, vomifoliol, 3,4,5trimethoxyphenol 1-O-beta-D-(6'-O-galloyl)glucopyranoside, methyl gallate, rhamnazin, rhamnetin, eriodictyol, quercetin, taxifolin, engelitin, and catechin.53 An unusual heteroxylan composed of galactosyl, 4-O-methyl-glucuronosyl and xylosyl residues with molar ratio 1:3:30 was isolated from the wood of E. globulus Labill.54 The flower (bud) oil contains terpenic hydrocarbons (a-thujene 11.95%, limonene 3.1%, aromadendrene 16.57%) and oxygenated compounds (1,8-cineole 36.95%) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Eucalyptus Oil Other names: Dinkum oil; Eucalyptus citriodora; Eucalyptus citriodora distillate; Eucalyptus citriodora oil; Eucalyptus globulus distillate; Eucalyptus oil citiodora; Globulus; Ingalipt; Oils, eucalyptus; Oil of eucalyptus; Oil eucalyptus globulus or macarthuri; Red gum CAS No.: CoE No.:

8000-48-4 185

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2466 n/a

NAS No.:

2466

Description: The oil is obtained by steam distillation of the fresh or partly dried long and narrow leaves in approximately 1% yields. It has a characteristic aromatic, somewhat camphoraceous odor and a pungent, spicy, cooling taste. The oil extracted has medicinal and aromatic uses. Consumption: Annual: 2633.33 lb Individual: 0.002231 mg/kg/day Regulatory Status: CoE: Eucalyptus preparations: Category 4 (with limits on eucalyptol). Use levels in ppm: Baked goods 10.47, frozen dairy 5.39, meat products 18.02, condiments, relishes 4, soft candy 9.40, gelatins, puddings 7, nonalcoholic beverages 2.17, alcoholic beverages 2.07, hard candy 1958, chewing gum 5.31.

53 Yun et al. (2000). Arch. Pharm. Res. 23, 147. 54 Shattalov et al. (1999). Carbohydr. Res. 320,

93.

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FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.229 mg Specifications: (FCC, 1996) Assay Heavy metals (as Pb) Phellandrene

645

IOFI: Natural

Not less than 70.0% of cineole (C10H18O)

Refractive index

Between 1.458 and 1.470 at 20∞C

Passes test

Solubility in alcohol

Passes test

Passes test

Specific gravity

Between 0.905 and 0.925

Physical–chemical characteristics: The oil is a mobile, pale-yellow to colorless liquid. Essential oil composition: The leaves essential oil mainly contains terpenic hydrocarbons and oxygenated terpenic compounds (1-8-cineole 62.4 to 82.2%). In addition to cineol (eucalyptol), terpineol, sesquiterpene alcohols, various aliphatic aldehydes, isoamyl alcohol, ehtanol and terpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual 0.70 4.08 4.00 7.53 2.20

Max. 2.07 5.31 4.00 10.47 5.39

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 5.00 7.00 1938.00 1958.00 9.01 18.02 0.74 2.17 5.62 9.40

Aroma threshold values: Detection: 1 to 64 ppb Taste threshold values: n/a

EUGENOL Synonyms: 4-Allylcatechol-2-methyl ether; Allylguaiacol; p-Allylguaiacol; 4-Allylguaiacol; 4-Allyl-1-hydroxy-2-methoxybenzene; 4-Allyl-2-methoxyphenol; Caryophyllic acid; Eugenic acid; Engenol; Eugenol; p-Eugenol; 1,3,4-Eugenol; 1-Hydroxy-2-methoxy-4-allylbenzene; 4-Hydroxy-3-methoxyallylbenzene; 1-Hydroxy-2-methoxy-4-prop-2-enylbenzene; 2-Methoxy-4-allylphenol; 2-Methoxy-1-hydroxy-4-allylbenzene; 2-Methoxy-4-prop-2enylphenol; 2-Methoxy-4-(2-propenyl)phenol; Phenol, 4-allyl-2-methoxy- (8CI); Phenol, 2-methoxy-4-(2-propenyl)- (9CI); Synthetic eugenol CAS No.: CoE No.:

97-53-0 171

FL No.: EINECS No.:

04.003 202-589-1

FEMA No.: JECFA No.:

2467 n/a

NAS No.:

2467

Description: Eugenol has a strong aromatic odor of clove and a spicy, pungent taste. It darkens and thickens on exposure to air. Consumption: Annual: 27833.33 lb Individual: 0.02358 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 184.1257, 582.60 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: 0-2.5 (1982)

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Trade association guidelines: FEMA PADI: 6.991 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H12O2/164.21 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Assay

95-100%

Boiling point 253∞C Hydrocarbons Passes test

Refractive index 1.540-1.542 Slightly soluble in water; miscible in alcohol, ether, Solubility fixed oils Specific gravity 1.064-1.070

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 0.49 14.97 94.62 49.83 625.00 1.82

Max. 1.00 21.31 221.00 100.00 750.00 3.79

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 1.55 2.75 29.49 43.57 50.79 101.70 1.33 2.19 10.29 14.87

Synthesis: The oil containing eugenol is treated with a 3% aqueous solution of NaOH; the nonacid components are extracted with ether; the alkaline solution is acidified to isolate the phenols and subsequently is fractionally distilled under reduced pressure; to avoid the formation of emulsions, a pretreatment of the oil with tartaric acid is preferred; eugenol is the starting material in one of the syntheses for the preparation of vanillin. Aroma threshold values: Detection: 6 to 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constituent in several volatile oils; clove oil, laurel and cinnamon leaf oil; smaller amounts of eugenol are also present in the oil of camphor, Java citronella, California laurel and acacia flowers; remarkable amounts of eugenol are found in Ocimum sanctum (70%) and Ocimum gratissimum (60%); eugenol is also found in the oil from violet flowers (21%); in some plants, eugenol probably occurs as glucoside. Reported found in apricot, citrus oils, raspberry, strawberry, tomato, anise, cinnamon leaf, bark and roots, clove bud and stem, nutmeg, mace, pepper, smoked fish, beer, whiskey, grape wines, cocoa, mango, tarragon, laurel, myrtle leaf, and pimento berry and leaf.

EUGENYL ACETATE Synonyms: Acetyl eugenol; Aceteugenol; 1-Acetoxy-2-methoxy-4-allylbenzene; Acetyleugenol; 4-Allyl-2-methoxyphenol acetate; 4-Allyl-2-methoxyphenyl acetate; Eugenol acetate; 1,3,4-Eugenol acetate; Eugenyl acetate; 2-Methoxy-4-(2-propenyl)phenol acetate; Phenol, 4-allyl-2-methoxy-, acetate (8CI); Phenol, 2-methoxy-4-(2-propenyl)-, acetate (9CI) CAS No.: CoE No.:

93-28-7 210

FL No.: EINECS No.:

09.020 202-235-6

FEMA No.: JECFA No.:

2469 n/a

NAS No.:

2469

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Description: Eugenyl acetate has a characteristic odor reminiscent of clove oil, with a burning, aromatic flavor. Consumption: Annual: 816.67 lb Individual: 0.0006920 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.346 mg IOFI: Nature Identical Empirical Formula/MW:

C12H14O3/206.24

Specifications: (FCC, 1996) Acid value Appearance Assay

1.0 (max) (phenol red TS) Fused solid, melts at warm room temperature to a pale-yellow liquid

Solidification

98% of C12H14O3

Specific gravity

Solubility

NLT 25∞ Soluble in alcohol ether; insoluble in water, 1:5 in 70% alcohol 1.077-1.082 (melted, supercooled liquid)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 15.98 10.00 5.65 5.82

Max. 19.00 20.00 7.56 7.78

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 20.00 1.88 6.75

Max. 25.00 2.83 10.63

Synthesis: By direct acetylation of eugenol using acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Laurus nobilis, clove buds and leaves, cassia leaf and cinnamon leaf, root and bark.

EUGENYL BENZOATE Synonyms: 4-Allyl-2-methoxyphenyl benzoate; Benzoyl eugenol; Eugenol benzoate; p-Eugenol, benzoate; Eugenyl benzoate; 2-Methoxy-4-(2-propenyl)phenol benzoate; Phenol, 4-allyl-2-methoxy-, benzoate (8CI); Phenol, 2-methoxy-4-(2-propenyl)-, benzoate (9CI) CAS No.: CoE No.:

531-26-0 636

FL No.: EINECS No.:

09.766 208-504-4

FEMA No.: JECFA No.:

2471 n/a

NAS No.:

2471

Description: Eugenyl benzoate has a balsamic odor with an undertone reminiscent of clove. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 10 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.495 mg Empirical Formula/MW:

IOFI: n/a

C17H16O3/268.32 Specifications: (Burdock, 1997) Appearance

Colorless, crystalline solid

Melting point

Boiling point

360∞C

Solubility

69-70∞C Insoluble in water; soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.00 3.00 3.00

Max. 20.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 10.00

Max. 2.00 12.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

EUGENYL FORMATE Synonyms: 4-Allyl-2-methoxyphenol formate; 4-Allyl-2-methoxyphenyl formate; Eugenol formate; Eugenyl formate; Phenol, 4-allyl-2-methoxy-, formate (ester); Phenol, 2-methoxy-4-(2-propenyl)-, formate; 4-(2-Propenyl)-2-methoxyphenyl formate CAS No.: CoE No.:

10031-96-6 FL No.: 355 EINECS No.:

09.088 233-099-6

FEMA No.: JECFA No.:

2473 n/a

NAS No.:

2473

Description: Eugenyl formate has an odor reminiscent of orris. It is often used in combination with methylionones to yield orris-like notes. Consumption: Annual: <1.00 lb Individual: 0.00000087 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.506 mg IOFI: Artificial Empirical Formula/MW:

C11H12O3/192.22

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Specifications: (Burdock, 1997) Acid value Assay Boiling point Flash point

0.9 max 94% min 270∞C 102∞C

Refractive index Solubility Specific gravity

1.5240-1.5265 at 20∞C 1:2-3.5 in 80% alcohol 1.1050-1.1090 at 15∞C; 1.120 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.00 3.00 3.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 5.00

Max. 2.00 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

EUGENYL METHYL ETHER Synonyms: 1-Allyl-3,4-dimethoxybenzene; 4-Allyl-1,2-dimethoxybenzene; 4-Allylveratrole; 4-Allyl veratrole; Benzene, 4-allyl-1,2-dimethoxy- (8CI); Benzene, 1,2-dimethoxy4-(2-propenyl)- (9CI); 1,2-Dimethoxy-4-allylbenzene; 3,4-Dimethoxyallylbenzene; 1-(3,4Dimethoxyphenyl)-2-propene; 1,2-Dimethoxy-4-(2-propenyl) benzene; Eugenol methyl ether; Eugenol, methyl ether; 1,3,4-Eugenol methyl ether; Eugenyl methyl ether; Methyleugenol; Methyl eugenol; o-Methyleugenol; Methyl eugenol ether; Methyl eugenyl ether; Veratrole methyl ether CAS No.: CoE No.:

93-15-2 n/a

FL No.: EINECS No.:

n/a 202-223-0

FEMA No.: JECFA No.:

2475 n/a

NAS No.:

2475

Description: Eugenyl methyl ether has a delicate clove-carnation odor with a bitter, burning taste. Consumption: Annual: 136.67 lb Individual: 0.0001158 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: No ADI allocated (1981) Trade association guidelines: FEMA PADI: 5.485 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23

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Specifications: (Burdock, 1997)

Appearance

Colorless to paleyellow liquid

Solubility

Boiling point

244-245∞C

Specific gravity

1:4 in 60% alcohol; 1:2 in 70% alcohol; almost insoluble in water; forms azeotropic mixtures with ethylene glycol (31.5%), eugenol (55%), bnzoic acid (11%) and others 1.032-1.036 at 25∞/25∞C; 1.055 at 15∞C

Refractive index 1.5320-1.5360 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 27.42 10.40 2.75 15.20

Max. 39.86 44.61 7.15 17.35

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.26 0.60 8.52 18.96

Max. 17.34 0.60 11.55 23.92

Synthesis: Usually prepared by methylation of eugenol. Aroma threshold values: Detection: 68 ppb to 8.5 ppm Taste threshold values: n/a Natural occurrence: Reported in the essential oils of Myrtaceae and Luraceae; it was identified originally in the essential oil from roots of Asarum europaeum L. and Asarum canadense L.; subsequently it was identified as the main constituent of the oil from wood of Dacrydium franklinii Hook (97.5%), in Melaleuca bracteata F.v.M. (leaves, 90 to 95%), in Cinnamomum oliveri Bail. (leaves, 90 to 95%), and as a minor constituent in the oils of betel, citronella, Japanese calamus, pimenta, hyacinth, rose, basil, bay, cajeput and others. Reported found in clove buds, nutmeg, pepper, mace, tarragon, Ocimum sanctum, laurel, myrtle leaf and berry, rosemary, pimento berry and mastic gum leaf oil.

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F FARNESENE Synonyms: 1,3,6,10-Dodecatetraene, 3,7,11-trimethyl (a-isomer); 1,6,10-Dodecatriene, 7, 11-dimethyl-3-methylene (b-isomer); 3,7,11-Trimethyl-1,3,6,10-dodecatetraene; 2,6,10Trimethyl-dodeca-2,6,9,11-tetraene CAS No.: CoE No.:

502-61-4 n/a

FL No.: EINECS No.:

01.040 207-948-6

FEMA No.: JECFA No.:

3839 n/a

Description: Farnesene has a citrus, herbaceous odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.05638 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C15H24/204.35 Specifications: Boiling point Flash point Refractive index

260∞F 230∞F 1.49-1.505 (20∞C)

Solubility Specific gravity

Insoluble 0.844-0.879 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 5.00 10.00 10.00 2.00 30.00 5.00 20.00 5.00 1.00 5.00 5.00 2.00 5.00 10.00 1.00 5.00

Max. 20.00 50.00 50.00 10.00 90.00 15.00 60.00 30.00 5.00 40.00 20.00 10.00 20.00 50.00 5.00 20.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 1.00 10.00 5.00 5.00 10.00 1.00 5.00 2.00 5.00 10.00 5.00 10.00. 5.00 1.00 2.00

Max. 10.00 5.00 30.00 20.00 20.00 50.00 5.00 30.00 10.00 20.00 50.00 20.00 30.00 20.00 10.00 10.00

Synthesis: Isolation from natural coating of apples and oil of perilla. Aroma threshold values: n/a Taste threshold values: Woody, green, weedy, herbal, lifting, pine and gin notes. Natural occurrence: Reported found in natural oils including angelica root oil (2,100 ppm), corn mint oil (<2,000 to 10,000 ppm), lemon peel oil (200 ppm), lime peel oil and peppermint

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oil (1000 to 10000 ppm). Also found in apple, chamomile, grapefruit juice, ginger, lemon juice, lime juice, mandarin peel, nutmeg, pear, pepper, quince, rosemary sage, tea and thymus.

FARNESOL Synonyms: Dihydrofarnesol; 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl- (8CI) (9CI); Farnesol; Farnesyl alcohol; 2,6,10-Trimethyl-2,6,10-dodecatrien-12-ol; 3,7,11-Trimethyl-2,6, 10-dodeca-trienol; 3,7,11-Trimethyl-2,6,10-dodeca-trien-1-ol CAS No.: CoE No.:

4602-84-0 78

FL No.: EINECS No.:

02.029 225-004-1

FEMA No.: JECFA No.:

2478 n/a

NAS No.:

2478

Description: Farnesol has a characteristic flowery odor. The physical constants vary slightly, depending on the source and the method of preparation. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.678 mg IOFI: Nature Identical Empirical Formula/MW:

C15H26O/222.36 Specifications: (FCC, 1996) Appearance Assay Boiling point

Slightly yellow liquid NLT 96.0% of C15H26O 263∞C

Refractive index 1.487-1.492 Solubility Insoluble in water Specific gravity 0.884-0.889 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 3.66 1.68

Max. 1.00 5.54 2.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.53 0.69 2.41

Max. 2.37 1.43 3.62

Synthesis: One method uses cabreuva as the starting material (Swiss Patent 261,120Givaudan and Co.), while a second method starts from ambrette seeds (German Patent 149, 603-Haarmann and Reimer). Aroma threshold values: Detection: 1 ppm Taste threshold values: n/a Natural occurrence: The presence of this terpene alcohol in nature has been reported in more than 30 essential oils; the levels are generally low (0.5 to 1.0%) with the exception of cabreuva, which contains up to 2.5% farensol, and the distillate from flowers of Oxystigma buccholtzii Harms. which contains up to 18% farnesol; among the essential oils containing farnesol are lemongrass, Ceylon citronella, cananga, ambrette seeds, ylang-ylang, Acacia farnesiana, Peru balsam, palmarosa, tuberose, and others. Reported found in apricot, citrus

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peel oils, strawberry jam, ginger, clove bud, hop oil, cardamom, German chamomile and Cympogon citratus oils.

d-FENCHONE Synonyms: d-2-Fenchanone; Bicyclo(2.2.1)heptan-2-one, 1,3,3-trimethyl-, (1R)- (9CI); Bicyclo(2.2.1)heptan- 2-one, 1,3,3-trimethyl-, (1S)- (9CI); d-Fenchone; D-Fenchone; (+)Fenchone; D(+)-Fenchone; 2-Norbornanone, 1,3,3-trimethyl-, (1R,4S)-(+)-; 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-one; (1R)-1,3,3-Trimethylbicyclo(2.2.1) heptan-2-one; d-1,3,3- Trimethyl-2-norbornanone; d-1,3,3-Trimethyl-2-norcamphanone CAS No.: CoE No.:

4695-62-9 551

FL No.: EINECS No.:

07.159 225-160-0

FEMA No.: JECFA No.:

2479 n/a

NAS No.:

2479

Description: d-Fenchone has a camphor-like odor, powerful and sweet and a warm, somewhat bitter, burning taste. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.657 mg IOFI: Nature Identical Empirical Formula/MW: C10H16O/152.23 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid; solidifies when cold

Assay

97.0% of C10H16O

Optical rotation Refractive index

Boiling point

193∞C

Solubility

Melting point

dl, >0∞C; 5-6∞C

Specific gravity

d, + 66∞9' at 20∞C; l, -66∞9' (-58∞57') at 23∞C from ethanol d, 1.46355 at 18∞C; l, 1.4636 at 20∞C; 1.4702 at 20∞C Very soluble in alcohol (1 ml in 1 ml 95% ethanol) and ether; soluble in propylene glycol and vegetable oils; insoluble in water d, 0.948 at 18∞C; l, 0.948 at 20∞C; 0.9501 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.86 3.15

Max. 5.00 13.02 5.35

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.21 1.08 7.25

Max. 5.44 3.10 9.99

Synthesis: Isolated from cedarleaf oil (thuja oil). Aroma threshold values: Detection: 510 ppb Taste threshold values: n/a Natural occurrence: Reported found in several essential oils: Thuja plicata, Thuja occidentalis, Thuja standishii, Russian anise, fennel, a few Artemisia varieties (A. frigida, A. verlo-

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torum, A. santolinaefolia), Lavanda stoechas, Lavanda burmannii, and others; the highest levels are found in fennel oil (12 to 19%); two optically active forms have been isolated.

FENCHYL ALCOHOL Synonyms: 2-Fenchanol; Fenchol; Bicyclo(2.2.1)heptan-2-ol, 1,3,3-trimethyl-; 3,3-Dimethyl-8, 9-dinorbornan- 2-ol; Fenchol; 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-ol CAS No.: CoE No.:

1632-73-1 87

FL No.: EINECS No.:

02.038 216-639-5

FEMA No.: JECFA No.:

2480 n/a

NAS No.:

2480

Description: Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like flavor. Consumption: Annual: 316.67 lb Individual: 0.0002683 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev. 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.533 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24

Specifications: (Burdock, 1997) Appearance

Colorless to straw-yellow crystals for the a-form; b-forms are liquids at room temperature

Melting point d, 48∞C; l, 49∞C

Assay

97.0% of C10H18O

Solubility

Very slightly soluble in water; soluble in alcohol (1 g in 1 ml 95% ethanol); soluble in vegetable oils

Boiling point 201∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 2.16 2.50 1.26 4.69

Max. 4.07 2.50 2.35 8.19

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.99 0.92 1.65

Max. 5.00 5.50 3.02

Synthesis: By reduction of fenchone or from pine terpenes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Both the a- and the b-fenchyl alcohols are reported found in nature; in mixture, they are present in the essential oils of Picea alba, Pinus silvestris, pine oil, Artemisia santolinaefolia, and others; the isofenchyl alcohol (1,5,5-trimethyl-2-norbornanol) is not found in nature. Reported found in citrus peel oils, nutmeg, pepper, beer, tea, Ocimum basilicum, cognac, fennel and eucalyptus oil.

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FENCHYL ACETATE Synonyms: 1,3,3-Trimethyl-2-norbornanyl acetate; 3,3-Dimethyl-8,9-dinorbornan-2-yl acetate CAS No.: CoE No.:

13851-11-1 FL No.: n/a EINECS No.:

09.269 237-588-5

FEMA No.: JECFA No.:

3390 n/a

NAS No.:

3390

Description: Fenchyl acetate has a mild, sweet odor reminiscent of fir-needle oil. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.030 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29

Specifications: (Burdock, 1997) Appearance

Colorless, mobile liquid

Refractive index

Boiling point

d-a, 87∞C at 10 mmHg; dl-a, 79∞C at 5 mmHg

Solubility

Optical rotation

d-a, + 69.5∞ at 20∞C (undiluted); l-a, -68.7∞ at 20∞C; l-b, + 39.6∞ at 20∞C

Specific gravity

dl-a, 1.4560 at 20∞C; dl-b, 1.3577 at 20∞C Insoluble in water; soluble in alcohol and oils; slightly soluble in propylene glycol dl-a, 0.9744 at 15∞C; dl-b, 0.9073 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.0055 0.10 0.10 0.10

Max. 0.0055 0.40 0.20 0.20

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.13

Max. 0.20 0.20 0.50

Synthesis: By esterification of fenchyl alcohol with acetic anhydride in pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from leaves and terminal branches of Juniperus rigida; in Seseli sibiricum; in rosemary oil; in fennel oil; in the oil of hinoki leaves. Also reported found in ginger, Ocimum basilicum and mastic gum leaf oil.

FENNEL, COMMON Botanical name: Foeniculum vulgare Mill. var. amara Botanical family: Umbelliferae

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Other names: Common, sweet or bitter fennel; Carosella; Florence fennel; Finocchio; Garden fennel; Large fennel; Wild fennel Foreign names: Fenouil amer (Fr.), Bitterer Fenchel (Ger.), Hinojo amargo (Sp.), Finocchio amaro (It.) CAS No.: CoE No.:

977001-13-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2481 n/a

NAS No.:

2481

Description: Fennel is an herbaceous, perennial plant, native to the Mediterranean regions; it grows wild or cultivated almost everywhere—central Europe, India, Argentina, and the U.S. Only the cultivated plant is used for extractive purposes. The plant closely resembles sweet fennel, with the exception of having somewhat larger seeds. Also, sweet fennel does not grow wild; it is cultivated only. A number of subspecies have been identified, and their names add to the potential confusion surrounding the terminology of fennel plants. The green parts of the plant, dried seeds and roots are used. Fennel common has a warm, camphoraceous odor with a bitter, slightly burning flavor. Derivatives: Hydroalcoholic tinctures, fluid extract (from seeds and roots) Consumption: Annual: 1585000.00 lb Individual: 1.3432 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 67.879 mg IOFI: Natural Essential oil composition: The essential oils evidenced five chemical groups characterized by (1) a-phellandrene, methyl chavicol and trans-anethole; (2) a-pinene, limonene and trans-anethole; (3) methyl chavicol and a-phellandrene; (4) methyl chavicol and a-pinene; and (5) a-phellandrene.55 The main constituents of common funnel include d-pinene, camphene, d-alpha-phellandrene, dipentene, 50 to 60% anethole, fenchone, methyl chavicol, aldehydes and anisic acid. Also 2,3- or 1,3-dimethyl butadiene has been identified in a seed oil originally from South Dakota. The essential oil distilled from green parts of the plant (herb oil) contains d-alpha-phellandrene, pinene, a small amount of anethole, methyl chavicol, fenchone and other substances. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils

Usual 300.00 80.00 256.50

Max. 300.00 130.00 256.50

Food Category Gravies Meat products Snack food

Usual 125.00 521.60 667.00

Max. 187.00 1186.00 712.00

Aroma threshold values: n/a Taste threshold values: n/a

Fennel Oil (Common) Description: The oil is obtained by steam distillation of the dried, comminuted seeds in varying yields, usually from 2.5 to 6.5%, depending on the plant origin. It has an aromatic, spicy odor and an initially slightly bitter, camphoraceous, then sweet, flavor. Consumption: Annual: n/a Individual: n/a Regulatory Status: 55 Piccaglia

and Marotti. (2001). J. Agric. Food Chem. 49, 239.

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CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Congealing point Optical rotation

+5∞ to +15∞C. +3∞ to 16∞ at 20∞C

657

IOFI: Natural Refractive index Specific gravity

1.5330 to 1.5530 at 20∞C 0.959 to 0.981 at 20∞C

Physical–chemical characteristics: It is a colorless to pale-yellow liquid. Essential oil composition: The main constituents of the oil include anethole, d-phellandrene and d-limonene. Reported uses (ppm): (FEMA, 1994) n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, anise/anethole-like with a green herbal background.

FENNEL, SWEET Botanical name: Foeniculum vulgare Mill. var. dulce Botanical family: Umbelliferae Foreign names: Fenouil doux (Fr.), Heller Fenchel (Ger.), Hinojo (Sp.), Finocchio dolce (It.) CAS No.: CoE No.:

977007-85-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2482 n/a

NAS No.:

2482

Description: Biennial or perennial herb native to and widespread around the Mediterranean. The cultivated variety is annual or biennial, yielding fruits, improperly called seeds. The common edible vegetable consists of the fleshy stalk carrying sheath-shaped leaves and a large cylindrical root. Its flowers are yellow umbellae, blooming in the summer. The parts used are the fleshy stalk (vegetable), seeds and roots. The oil has a very sweet, slightly earthy or peppery, spicy odor. The flavor is warm, spicy, aromatic, sweet and slightly burning. Derivatives: From seeds: Tincture (20% in 70% ethanol), fluid extract and essential oil. From roots: Tincture (20% in 70% ethanol), usually prepared from the fluid extract. Consumption: Annual: 37166.67 lb Individual: 0.03149 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 78.981 mg IOFI: Natural Composition: The seeds contain 3 to 6% essential oil and approximately 20% of a fixed oil containing petroselinic acid, oleic acid and tocopherols. The fruits (seeds) and leaves have been reported to contain several flavonoids, including quercetin 3-glucuronide, isoquercetin, kaempferol 3-glucuronide and kaempferol 3-arabinoside. Low concentration of isorhammetin glycosides are also reported from the leaves. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 61.98

Max. 109.90

Food Category Nonalcoholic beverages

Usual Max. 0.50 3.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes Gravies Meat products

Usual Max. 88.00 176.00 59.00 88.00 654.40 3049.00

Food Category Processed Vegetables Soft candy

Usual Max. 210.00 555.00 1.00 3.60 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Fennel Sweet Oil Other names: Bitter fennel oil; Fennel oil; Fennel oil, bitter; Finocchio; Florence fennel; Oil of fennel; Oils, fennel; Oils Foeniculum vulgare; Sweet fennel oil CAS No.: CoE No.:

8006-84-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2483 n/a

NAS No.:

2483

Description: The oil is obtained by steam distillation of the seeds. Fennel sweet oil has a characteristic anise odor. Consumption: Annual: 6550.00 lb Individual: 0.005550 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 33.644 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Heavy metals (as Pb) Refractive index

Between +12∞ and +24∞ Passes test Between 1.532 and 1.543 at 20∞C

Solidification point Not lower than 3∞ Solubility Passes test in alcohol Specific gravity

Between 0.953 and 0.973

Physical–chemical characteristics: It is a yellowish-green liquid. Essential oil composition: The oil contains up to 90% trans-anethole and up to 20% fenchone and small amounts of limonene, a-pinene, camphor and additional volatile compounds. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual 222.80 0.03 53.63 65.44 62.00

Max. 234.30 3.31 95.60 83.96 70.02

Aroma threshold values: n/a Taste threshold values: n/a

FENUGREEK Botanical name: Trigonella foenumgraecum L.

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 51.71 61.95 0.38 1.58 114.00 185.30 48.64 55.41 54.15 67.92

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Botanical family: Leguminosae Foreign names: Fenugrec (Fr.), Gelblicher Bockshornklee (Ger.), Fenigreco (Sp.), Fienogreco (It.) CAS No.: CoE No.:

977155-29-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2484 n/a

NAS No.:

2484

Description: This is an herbaceous plant indigenous to western Asia, now widespread throughout mountainous and hilly areas of Europe, the Mediterranean and Asia. The herb is about 0.5 m (20 in.) tall, with a velveted, erect stalk, alternate leaves and whitish-yellow flowers that bloom from June to July. The fruits are linear-compressed with smooth, rounded seeds. The seeds are the part used. The seeds have a slight maple taste and are often used in production of imitation maple flavorings. The freshly comminuted seed displays an intensely sweet, spicy, protein-like aroma. The flavor is reminiscent of slightly burnt sugar, with a bitter back note. Derivatives: Infusion (5%), fluid extract, tincture (20% in 30% ethanol) and oleoresin Consumption: Annual: 73500.00 lb Individual: 0.06228 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 44.453 mg IOFI: Nature Identical Essential oil composition: Fenugreek seeds contain a high proportion (40%) of a soluble fiber known as mucilage. This fiber forms a gelatinous structure (similar to guar gum). Its main constituent is anethole. The dried product and its extracts contain trigonelline (alkaloid). Six new furostanol-type steroid saponins called trigoneosides (Xa, Xb, XIb, XIIa, XIIb, and XIII) a were isolated from the seeds of T. foenum-graecum L. together with six known furostanol-type steroid saponins: Trigoneosides Ia, Ib and Va, glycoside D, trigonelloside C and compound C.56 Several coumarin compounds have been detected in fenugreek seeds. The leaves of the plant are reported to contain seven saponins called graecunins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual Max. 81.80 81.80 86.50 177.90 1198.00 4133.00 2.00 2.80 75.68 114.20 13.16 34.83

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 345.00 350.00 40.04 85.50 103.30 170.80 39.28 78.48 25.00 50.00

Aroma threshold values: n/a Taste threshold values: n/a

Fenugreek Extract CAS No.: CoE No.:

84625-40-1 FL No.: n/a EINECS No.:

n/a 283-415-1

FEMA No.: JECFA No.:

2485 n/a

NAS No.:

2485

Description: Steam distillation of the seeds has been tried, although with very poor yields of extraction. With volatile hydrocarbon solvents or with weak alcohol, extraction yields prod56 Murakami

et al. (2000). Chem. Pharm. Bull. (Tokyo) 48, 994.

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ucts of various appearance, odor and flavor. The hydroalcoholic extract is very dark and resinous in appearance and has an intensely sweet, root-like odor. The petroleum ether extract of the crushed seeds is lighter in color but less sweet of odor. Also see above, Fenugreek. Consumption: Annual: 260000.00 lb Individual: 0.2203 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 19.753 mg IOFI: Natural Composition: The dried product and its extracts contain trigonelline (alkaloid). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 18.78 57.00 1.15 423.60 31.27 5.82

Max. 24.06 214.30 3.96 486.30 46.51 11.30

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 85.80 51.75 8.78 28.67

Max. 20.00 85.80 58.08 20.08 48.45

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Roasted, nutty, grainy, bread, brown and meaty nuances.

Fenugreek Oleoresin CAS No.: CoE No.:

977018-53-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2486 n/a

NAS No.:

2486

Description: Fenugreek oleoresin has a sweet, roasted, brown maple odor with a deep cocoa nuance. Also see above, Fenugreek. Consumption: Annual: 228333.33 lb Individual: 0.1935 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 34.538 mg IOFI: Natural Physical–chemical characteristics: The oleoresin is a dark-brown, viscous semisolid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 114.60 58.45 119.00

Max. 20.00 228.10 115.60 243.90

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 154.90 100.00 60.36 116.70

Max. 154.90 150.00 122.60 231.80

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Bitter, brown, maple, lovage with a coffee nuance.

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FIG Botanical name: Ficus carica L. Botanical family: Moraceae Foreign names: Figuier (Fr.), Fiege (Ger.), Higuera (Sp.), Fico (It.) Description: Immense genus of tropical trees and shrubs distinguished by their peculiar fruit (syconium) consisting of a pear-shaped or globose receptacle enclosing numerous diclinous flowers. Fairly large trees having numerous branches, large nervate leaves and edible fruits. The part used is the fruit, partially dried in the shade. Fig has a sweet flavor. Derivatives: Tincture (20% in 70% alcohol), soft aqueous extract from the partially dried fruits. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 101.30 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The coumarinic compounds of fig leaves identified were furocoumarins psoralen, bergapten and the coumarins umbelliferone, 4',5'-dihydropsoralen and marmesin.57 Aroma threshold values: n/a Taste threshold values: n/a

Fig Leaf Extract Other names: Ficus carica absolute CAS No.: CoE No.:

68916-52-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The leaves derived from Ficus carica are extracted with petroleum ether to form the concentrate, which is then re-extracted with alcohol to produce the absolute. Fig leaf extract has delicately sweet green, herbaceous and somewhat woody odor with a mossy backnote. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: Fig leaf absolute is a dark-green to brownish-green, semisolid mass or a heavy viscous liquid. Essential oil composition: Leaves of the Ficus carica have been reported to contain coumarins or furocoumarins, including psoralen and bergapten. Reported uses (ppm): (FEMA 1994) n/a 57 Innocenti

et al. (1982). Farmaco. (Sci.) 37, 475.

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Aroma threshold values: n/a Taste threshold values: n/a

FIR BALSAM Botanical name: Abies balsamea (L.) Mill.; A. balsamifera Mich., Pinus balsamea L. Botanical family: Pinaceae Foreign names: Abies balsamea (L.) Mill. is used worldwide to classify this tree. Description: Fir balsam is a tall tree with a characteristic pyramidal shape and numerous branches. The tree is widespread throughout North America, particularly in Canada (Nova Scotia) and the northern U.S. A liquid oleoresin is contained in vesicles under the back of the trunk. This resin, known as Canada balsam, is collected between May and August from incisions made in the bark. The operation is repeated on the same tree every 2 to 3 years. Canada balsam is in fact a turpentine consisting mainly of resin and essential oil; the resin does not contain benzoic or cinnamic acids. The balsam is a viscous, pale-yellow to greenish-yellow, translucent mass that slowly dries on exposure to air. The needles, twigs and balsam are the parts used. Fir balsam has a balsamic, pleasant, fresh odor, reminiscent of spruce or hemlock. Derivatives: Concrete, absolute. A fir-needle concrete (sometimes called balsam fir needle oleoresin) is prepared by solvent extraction of the needles. Various kinds of fir and spruce needles are also employed for extraction, in addition to A. balsamea needles. An absolute is prepared from the concrete by alcoholic extraction. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Reducing sugars from fir balsam account for 47% of the balsam fir bark. The leaf oil contains 17.6% bornyl acetate and probably 1-a-pinene, Canada balsam contains approximately 20% 1-b-phellandrene and smaller quantities of a- and b-pinene, bornyl acetate, and the alcohols androl and bupleurol. Oils are reported to contain juvabione and dehydrojuvabione. Balsams are supposed to contain benzoic and cinnamic acids. “Turpentine” is a misnomer, implying that the oleoresin is entirely steam volatile. Actually it contains 70 to 80% resin but only 16 to 20% volatile oil. One analysis of the essential oils reports 14.6% bornyl acetate, 36.1% b-pinene, 11.1% 3-carene, 11.1% limonene, 6.8% camphene and 8.4% a-pinene. Aroma threshold values: n/a Taste threshold values: n/a

Fir Balsam Oil Other names: Balsam fir oil; Canadian fir needle oil; Fir balsam resinoid; Fir needle oil, balsam; Fir needles and twigs, oil CAS No.: CoE No.:

8021-28-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2114 n/a

NAS No.:

2114

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Description: (1) Balsam fir oil (Canadian fir needle oil): This oil is prepared by steam distillation of the needles and twigs of A. balsamea. The oil has a balsamic, pleasant odor, reminiscent of spruce or hemlock oil. The oil is produced in limited amounts because of its minor commercial importance. (2) Canadian balsam oil: Canada balsam essential oil is obtained by steam distillation of the balsam (resin) in approximately 15 to 25% yields. It has a strong, turpentine-like odor. Consumption: Annual: <1.00 lb Individual: 0.001578 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.475 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –19∞ and –24∞

Refractive index

Between 1.473 and 1.476 at 20∞C

Assay

Not less than 8.0% and not more than 16.0% of esters calculated as bornyl acetate (C12H20O2)

Solubility in alcohol

Passes test

Heavy metals (as Pb)

Passes test

Specific gravity Between 0.872 and 0.878

Physical–chemical characteristics: Balsam fir oil (Canadian fir needle oil): The oil is a colorless to faintly yellow liquid. Canadian balsam oil: It is an almost colorless liquid. Essential oil composition: The main constituents include l-beta-phellandrene, alpha- and beta-pinene, esters (bornyl acetate) and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.74 7.21 1.13

Max. 4.74 13.68 2.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.47 2.43 4.08

Max. 9.08 4.24 8.31

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Woody, pine, floral, mossy with herbal nuance.

Fir Balsam Oleoresin CAS No.: CoE No.:

977017-81-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2115 n/a

NAS No.:

2115

Description: The oleoresin is pleasantly scented; it is primarily used commercially as a sealing agent for mounting microscope slides. Also see above, Fir. Consumption: Annual: <1.00 lb Individual: 0.00000877 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 1.664 mg IOFI: Natural Physical–chemical characteristics: The oleoresin is pale-yellow to greenish-yellow and transparent. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 8.00 1.00

Max. 5.00 15.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 3.00 5.00

Max. 10.00 5.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a

FIR PINE Botanical name: Abies sibirica Ledeb. — Siberian fir; A. alba Mill. — silver or European fir; A. sachalinensis Masters or A. mayriana Miyabe & Kudo — Japanese fir. Botanical family: Pinaceae Other names: Silver or European fir; Siberian fir; Japanese fir Foreign names: Sapin (Fr.), Fichte (Ger.), Abete (Sp.), Abete (It.). The Latin names are often used to distinguish between the numerous fir varieties. Description: Pyramidal, tall evergreen trees having horizontal branches, linear perennial leaves and scaly cones. The parts used are the needles, twigs and cones. Fir pine has a very pleasant, balsamic, fresh odor and a bitter, pungent flavor. A. sibirica, or Siberian fir, grows in the northern part of the former Soviet Union, Finland and North America. A. alba, or silver or European fir, grows extensively in Europe (Germany, Austria, Switzerland and the former Yugoslavia). The tree has a characteristic whitish bark. A. mayriana, or Japanese fir, grows specifically in Japan (Hokkaido Island). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Fir Needles and Twigs Oil CAS No.: CoE No.:

8021-28-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2905 n/a

NAS No.:

2905

Description: A. sibirica oil is obtained by steam distillation of the needles and twigs of Siberian fir. The oil has a fragrant pine-like odor and pungent taste. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.944 mg Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Optical rotation Refractive index

665

IOFI: Natural

32-44%

Solubility

1:1 in 90% ethanol

–33∞ to –45∞

Specific gravity

0.898-0.912 (25∞C/25∞C)

1.4685-1.4730 at 20∞C

Physical–chemical characteristics: The oil is an almost colorless to very slightly yellow liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 4.67 4.62 1.24 1.04

Max. 9.77 9.19 3.06 2.08

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.43 0.77 4.14

Max. 1.43 1.67 18.68

Aroma threshold values: n/a Taste threshold values: n/a

Silver Fir Needles and Twigs Oil CAS No.: CoE No.:

8021-27-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: A. alba oil is obtained by steam distillation of needles and twigs of European fir in approximately 0.3% yields. The oil has a pleasant, balsamic odor of fir needles and a bitter, pungent flavor. Essential oil is also prepared by water or steam distillation from crushed cones of A. alba (Austria, Yugoslavia, Switzerland, Germany). This so-called templin oil has a fresh, balsamic odor somewhat resminiscent of petitgrain oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Optical rotation Refractive index

4-10%

Solubility

1:7 in 90% ethanol

–34∞ to –67∞

Specific gravity

0.867-0.878 (25∞C/25∞C)

1.4700-1.4750 at 20∞C

Oil from A. alba needles and twigs has the above specifications. Oil from A. alba crushed cones: Oil from A. alba crushed cones has the following specifications (oil of Austrian origin): Depending on source specifications vary. Specifications: (Burdock, 1997) Ester content Optical rotation

2.5% (as bornyl acetate) –77∞55'

Solubility Specific gravity

1:8 in 90% ethanol 0.858 at 15∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Refractive index

1.4732 (20∞C)

Total alcohols

6.7% (as borneol) (Part 2 of 2)

Physical–chemical characteristics: Oil from A. alba needles and twigs is a colorless to paleyellow liquid. Oil from A. alba crushed cones is a colorless to pale-yellow liquid. Essential oil composition: Main constituents of silver fur needles and twig oil include l-apinene, l-limonene, l-bornyl acetate, lauric and decyclic aldehydes, and probably a sesquiterpene. Aroma threshold values: n/a Taste threshold values: n/a

FORMIC ACID Synonyms: Aminic acid; Formic acid; Formic acid solution; Formic acid, solution; Formylic acid; Hydrogen carboxylic acid; Methanoic acid; Myrmicyl; Spirit of formic acid CAS No.: CoE No.:

64-18-6 n/a

FL No.: EINECS No.:

08.001 200-579-1

FEMA No.: JECFA No.:

2487 79

NAS No.:

2487

Description: Formic acid has a pungent, penetrating odor. Formic acid is the first member of the homologous series identified as fatty acids with general formula RCOOH. This acid was obtained first from the red ants; its common name is derived from the family name for ants, Formicidae. This substance also occurs naturally in bees and wasps and is presumed to be responsible for the sting of these insects. Consumption: Annual: 3100.00 lb Individual: 0.002627 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 186.1316, 573.480 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: 0-3 (1973). No safety concern (1997) Trade association guidelines: FEMA PADI: 0.431 mg IOFI: Nature Identical Empirical Formula/MW: CH2O2/46 Specifications: (FCC, 1996) Acetic acid Appearance Assay Dilution test

Not more than 0.4% Colorless, highly corrosive liquid Not less than 85% of CH2O2 Passes test

Heavy metals (as Pb) Not more than 10 mg/kg Miscible with water, Solubility alcohol, glycerin, ether Specific gravity 1.2 Sulfate Not more than 0.004%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.91 1.01 0.48

Max. 3.00 5.75 4.33 3.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.00 0.83 1.90

Max. 6.00 0.89 4.97

Synthesis: From anhydrous sodium formate and concentrated H2SO4 at low temperature followed by distillation.

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Aroma threshold values: Detection: 46 to 3650 ppm Taste threshold values: Taste characteristics at 30 ppm: Acidic, sour and astringent with a fruity depth. Natural occurrence: Widespread in a large variety of plants; reported identified in Cistus labdanum and the oil of Artemisia transiliensis; also found among the constituents of petit grain lemon and bitter orange essential oil; reported found in strawberry aroma. Reported found in apple, cheeses, breads, yogurt, milk, cream, buttermilk, raw fish, cognac, rum, whiskey, cider, white wine, tea, coffee and roasted chicory root.

2-FORMYL BENZOFURAN Synonyms: 2-Benzofuran carboxaldehyde; Benzofuran-2-carboxaldehyde CAS No.: CoE No.:

4265-16-1 2247

FL No.: EINECS No.:

13.031 224-248-6

FEMA No.: JECFA No.:

Consumption: Annual: < 1.00 lb Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.540 mg Empirical Formula/MW:

3128 n/a

NAS No.:

3128

Individual: 0.00000043 mg/kg/day

IOFI: Artificial

C9H6O2/146.15 Specifications: (Burdock, 1995) Boiling point

130-131∞C at 13 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 2.75 2.60

Max. 1.00 11.00 5.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.60 0.20 2.75

Max. 5.50 1.00 6.00

Synthesis: By the Gattermann process; also from coumaryloyl cyanide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-FORMYL-6,6-DIMETHYL BICYCLO [3.1.1] HEPT-2-ENE Synonyms: Benihinal; Bicyclo(3.1.1)hept-2-ene-2-carboxaldehyde, 6,6-dimethyl- (9CI); 6,6-Dimethyl-bicyclo(3.1.1)hept-2-ene-2-carboxaldehyde; 2-Formyl-6,6-dimethylbicyclo(3.1.1)hept-2-ene; Myrtenal; 2-Nor-pinene-2-carboxaldehyde, 6,6-dimethyl- (8CI); Pin-2-ene-1-carbaldehyde CAS No.: CoE No.:

564-94-3 n/a

FL No.: EINECS No.:

05.106 209-274-8

FEMA No.: JECFA No.:

3395 n/a

NAS No.:

3395

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Description: 2-Formyl-6,6-dimethylbicyclo(3.1.1)hept-2-ene has a refreshing, spicy-herbaceous odor of bay leaf, reminiscent of cinnamon. Consumption: Annual: 533.33 lb Individual: 0.0004519 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.222 mg IOFI: Nature Identical Empirical Formula/MW:

C10H14O/150.22 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Colorless liquid; readily polymerizes in the presence of air 199∞C; 99-100∞C at 15 mmHg + 14.75∞ at 20∞C

Refractive index 1.5030 at 20∞C Solubility Specific gravity

Insoluble in water; soluble in alcohol and in oils 0.9872 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Instant coffee, tea Jams, jellies

Usual 0.013 0.14 0.064 0.50 1.50 0.024

Max. 0.013 0.14 0.090 0.50 3.00 0.024

Food Category Nonalcoholic beverages Nut products Reconstituted vegetables Seasonings, flavorings Soft candy

Usual 0.075 2.10 0.11 0.17 0.12

Max. 0.13 2.10 0.11 0.17 0.22

Synthesis: From myrtenol by oxidation with chromic acid; by isolation from higher-thancineole boiling fractions in the distillation of eucalyptus oil. Aroma threshold values: Detection: 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oils from leaves of Eucalyptus globulus and Callytrix tetragona; in the oils of Hernandia peltata and Perovskia abrotanoides; in the oils from wood of Chamaecyparis formonensis and Chamaecyparis obtuse; also in cumin seeds and in mint. Reported found in orange peel oil, ginger, peppermint oil, parsley seed oil, licorice, laurel, myrtle leaf, calabash nutmeg (Monadora myristica Dunal), Roman chamomile, eucalyptus oil and mastic gum oil.

2-FURANMETHANETHIOL FORMATE Synonyms: 2-Furanmethanethiol formate; S-(2-Furylmethyl) methanethioate; Methane thioic acid, S-(2-furanylmethyl) ester (9CI) CAS No.: CoE No.:

59020-90-5 FL No.: n/a EINECS No.:

Consumption: Annual: 1.67 lb

13.051 261-563-8

FEMA No.: JECFA No.:

3158 n/a

NAS No.:

3158

Individual: 0.00000141 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.180 mg Empirical Formula/MW:

669

IOFI: Artificial

C6H6O6S/142.17 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.55 0.28 0.10

Max. 0.55 0.55 0.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.52 0.30

Max. 1.00 0.55 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-[(2-FURANMETHYL)THIO]-2-PENTANONE Synonyms: 4-Furfurylthio-2-pentanone; 4-(Furan-2-ylmethylsulfanyl)pentane-2-one; 2-Pentanone, 4-[(2-furanylmethyl)thio]; 4-[(2-furylmethyl)sulfanyl]pentan-2-one CAS No.: CoE No.:

180031-78-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3840 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.44785 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C10H14O2S/198.28 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionaries, frostings

Usual 2.50 10.00 5.00 20.00 5.00

Synthesis: n/a Aroma threshold values: n/a

Max. 25.00 50.00 25.00 50.00 25.00

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy

Usual 10.00 5.00 5.00 0.50 5.00

Max. 20.00 50.00 20.00 5.00 20.00

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FUMARIC ACID Synonyms: Allomaleic acid; Boletic acid; Butenedioic acid; trans-Butenedioic acid; Butenedioic acid, (E)-; 2-Butenedioic acid (E)- (9CI); 1,2-Ethenedicarboxylic acid, trans-; trans-1,2-Ethylenedicarboxylic acid; 1,2-Ethylenedicarboxylic acid, trans-; 1,2-Ethylenedicarboxylic acid, (E); Fumaric acid; Lichenic acid; Tumaric acid CAS No.: CoE No.:

110-17-8 25

FL No.: EINECS No.:

08.025 203-743-0

FEMA No.: JECFA No.:

2488 618

NAS No.:

2488

Description: Fumaric acid is odorless with a tart, acidic-sour flavor. Fumaric acid is used as a replacement of tartaric acid. Consumption: Annual: 4216666.67 lb Individual: 3.5734 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 131.111, 131.136, 131.144, 150.141, 150.161, 172.350 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1989) Trade association guidelines: FEMA PADI: 538.056 mg IOFI: Nature Identical Empirical Formula/MW: C4H4O4/116.07 Specifications: (FCC, 1996) Appearance Assay Heavy metals (as Pb) Maleic acid

White, odorless granules or crystalline powder Not less than 99.5% and more than 100.5% of the C4H4O4, calculated on the anhydrous basis Not more than 10 mg/kg

Residue on ignition

Not more than 0.1%

Solubility

Soluble in alcohol; slightly soluble in water and ether; very slightly soluble in chloroform

Water

Not more than 0.5%

Not more than 0.1%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Gelatins, puddings

Usual Max. 1360.00 1570.00 2146.00 2947.00 751.20 1470.00

Food Category Jams, jellies Meat products Nonalcoholic beverages

Usual Max. 1000.00 2500.00 100.00 300.00 1640.00 2190.00

Synthesis: By the action of certain fungi (Rhizopus nigricans) on glucose; by oxidation of furfural with sodium chlorate in the presence of vanadium pentoxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in several plants; Fumaria officinalis L., Boletus scaber Boll. and lean raw fish.

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FURFURAL Synonyms: 2-Furaldehyde; a-Furfuraldehyde; Artificial ant oil; Artificial oil of ants; 2-Formylfuran; Fural; Furaldehyde; alpha-Furaldehyde; 2-Furaldehyde (8CI); Furale; 2-Furanaldehyde; Furancarbonal; 2-Furancarbonal; 2-Furancarboxaldehyde (9CI); Furfural; 2-Furfural; Furfuraldehyde; 2-Furfuraldehyde; Furfurol; Furfurole; Furol; Furole; alpha-Furole; Furfurylaldehyde; 2-Furylaldehyde; Furyl-methanal; 2-Furyl-methanal; Pyromucic aldehyde; Quakeral CAS No.: CoE No.:

98-01-1 2014

FL No.: EINECS No.:

13.018 202-627-7

FEMA No.: JECFA No.:

2489 450

NAS No.:

2489

Description: Furfural has a characteristic penetrating odor typical of cyclic aldehydes. Consumption: Annual: 2183.33 lb Individual: 0.001850 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: No ADI allocated. Use as solvent is restricted because of positive genotoxicity and carcinogenicity tests (1992). Trade association guidelines: FEMA PADI: 12.406 mg IOFI: Nature Identical Empirical Formula/MW: C5H4O2/96.08 Specifications: (FCC, 1996) Acid value Appearance Assay

1.0 Colorless to yellow liquid turns reddish brown on long storage 96% of C5H4O2

Refractive index Solubility Specific gravity

1.522-1.528 Slightly soluble in water; miscible with alcohol 1.154-1.158

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.75 42.16 39.97 38.84 25.00

Max. 7.02 49.95 56.38 44.27 32.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.12 15.10 30.28 23.16 47.48

Max. 4.24 20.99 63.20 28.38 52.56

Synthesis: Industrially prepared from pentosans that are contained in cereal straws and brans; these materials are previously digested with diluted H2SO4, and the formed furfural steam is distilled. Aroma threshold values: Detection: 280 ppb to 8 ppm Taste threshold values: Taste characteristics at 30 ppm: Brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance. Natural occurrence: Reported found in several essential oils from plants of the Pinaceae family, in the essential oil from Cajenne linaloe, in the oil from leaves of Trifolium pratense and Trifolium incarnatum in the distillation waters of several essential oils, such as ambrettee and angelica seeds, in Ceylon cinnamon essential oil, in petitgrain oil, ylang-ylang, lavender, lemongrass, calamus, eucalyptus, neroli, sandalwood, tobacco leaves and others. Also reported found in many foods including apple, apricot, citrus peel oils and juices, berries, guava, grapes, pineapple, asparagus, kohlrabi, celery, onion, leek, potato, tomato, cinnamon,

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mustard, bread, cheeses, meats, fish, cognac, rum, whiskies, cider, grape wine, cocoa, coffee, tea, barley, peanuts, popcorn, pecans, oats, honey, soybeans, passion fruit, plums, mushroom, mango, tamarind, fruit brandies, cardamom, coriander seed, calamus, corn oil, malt, wort and other sources.

FURFURYL ACETATE Synonyms: 3-Furanmethanol, acetate; 2-Furyl carbinyl acetate; Acetic acid furfurylester; 2-Acetoxymethylfuran; 2-Furanmethanol, acetate (9CI); 2-Furanmethyl acetate; Furfural acetate; Furfuryl alcohol, acetate (8CI) CAS No.: CoE No.:

623-17-6 2065

FL No.: EINECS No.:

13.128 210-775-9

FEMA No.: JECFA No.:

Description: Furfuryl acetate has a fruity, banana odor. Consumption: Annual: 300.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 (2000) Trade association guidelines: FEMA PADI: 6.537 mg Empirical Formula/MW:

2490 743

NAS No.:

2490

Individual: 0.0002542 mg/kg/day

IOFI: Nature Identical

C7H8O3/140.14 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Assay

98.0% (min)

Boiling point

97-98∞C

Refractive index 1.456-1.464 Insoluble in water; soluble Solubility in oils; miscible in alcohol Specific gravity 1.014-1.023

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 30.68 0.10 21.64 17.57

Max. 44.84 0.10 28.55 22.93

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.88 11.59 35.91

Max. 1.88 13.93 53.27

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted almonds, beer, white bread, cocoa, coffee, roasted filberts, roasted onion, roasted peanuts, cooked pork liver, wheaten and crispbread, oats, rum, beer, licorice, dried bonito, sukiyaki and Bourbon vanilla.

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FURFURYL ALCOHOL Synonyms: 2-Furancarbinol; 2-Furanmethanol (9CI); 2-Furanylmethanol; Furfuralcohol; Furfural alcohol; Furfuryl alcohol (8CI); alpha-Furfuryl alcohol; 2-Furfuryl alcohol; Furyl alcohol; Furylcarbinol; alpha-Furylcarbinol; 2-Furylcarbinol; 2-Furyl carbinol; 2-Furylmethanol; 2-Hydroxymethylfuran; 2-(Hydroxymethyl)furan; 5-Hydroxy-methylfuran; Methanol, (2-furyl)CAS No.: CoE No.:

98-00-0 2023

FL No.: EINECS No.:

13.019 202-626-1

FEMA No.: JECFA No.:

2491 451

NAS No.: 2491

Description: Furfuryl alcohol has a very mild, warm, oily, “burnt” odor and a cooked sugar taste. Consumption: Annual: 105.00 lb Individual: 0.00008898 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: 0 to 0.5 (group ADI for furfural) (2000) Trade association guidelines: FEMA PADI: 7.714 mg IOFI: Nature Identical Empirical Formula/MW: C5H6O2/98.10 Specifications: (JECFA, 2000) Acid value Appearance Assay

1.0 (max) Colorless to yellowish, oily liquid 95.0% (min)

Boiling point

170∞C

Refractive index

1.4868-1.4870

Specific gravity

1.1351

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.02 39.26 36.55 9.24

Max. 11.70 82.01 65.28 17.76

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 9.15 31.93

Max. 0.94 19.48 67.53

Synthesis: Usually prepared from furfural that is obtained by the processing of corncobs; oil obtained by steam distillation of roasted coffee bean meal consists of 50% furfuryl alcohol; prepared industrially by the catalytic reduction of furfural using nickel and Cu-CrO catalysts. Aroma threshold values: Detection: 1 to 2 ppm Taste threshold values: Taste characteristics at 50 ppm: Burnt, sweet, caramellic and brown. Natural occurrence: Reported found in roasted almonds, cooked apple, apple juice, roasted barley, beans, beef fat, canned beef stew, beer, brandy, white bread, cocoa, cocoa bean, roasted coffee, roasted filberts, honey, heated skim milk, dried mushrooms, roasted onion, yellow passion fruit, roasted peanuts, pineapple, popcorn, potato chips, roasted sesame seeds, cheeses, milk, meats, grape wines, cognac, whiskies, soybean products, coconut, corn oil, shrimps, clams and other sources.

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2-FURFURYLIDENE BUTYRALDEHYDE Synonyms: Butanal, 2-2(-furanylmethylene)-; 3-Ethyl-3(2-furyl)-2-propenal; 2-Ethyl-3(2-furyl)acrolein; 3(2-Furyl)-2-ethyl-2-propenal; 3(2-Furyl)-2-ethylacrolein; 2-Ethyl-3-(2- furyl) acrylaldehyde; 2-Furfurylidenebutyraldehyde CAS No.: CoE No.:

770-27-4 n/a

FL No.: EINECS No.:

13.043 n/a

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.983 mg Empirical Formula/MW:

2492 n/a

NAS No.:

2492

Individual: 0.00000141 mg/kg/day

IOFI: Artificial

C9H10O2/150.18 Specifications: (Burdock, 1997) Boiling point Solubility

240∞C Insoluble in water; soluble in oils

Specific gravity

1.06

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.00 4.25 5.00

Max. 17.00 5.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.25 5.00

Max. 3.50 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FURFURYL ISOPROPYL SULFIDE Synonyms: Furan, 2-(((1-methylethyl)thio)methyl)- (9CI); Furfuryl isopropyl sulfide; 2-(((1-Methylethyl)thio)-methyl)furan CAS No.: CoE No.:

1883-78-9 2248

FL No.: EINECS No.:

13.032 n/a

FEMA No.: JECFA No.:

3161 n/a

NAS No.:

3161

Description: Furfuryl isopropyl sulfide has an alliaceous, savory, meaty aroma on dilution. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a

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675

IOFI: Artificial

C8H12OS/156.25 Specifications: (Burdock, 1997) Boiling point

84∞C at 16 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.37 0.37 0.35

Max. 0.30 0.57 0.65 0.43

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.13 0.32 0.33

Max. 0.35 0.53 0.55

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FURFURYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 2-furanylmethyl ester (9CI); 2-Furanylmethyl 3-methylbutanoate; Furfuryl isovalerate; Furfuryl 3-methylbutanoate; 3-Methylbutyric acid, 2-furanylmethyl ester CAS No.: CoE No.:

13678-60-9 FL No.: n/a EINECS No.:

13.057 237-171-8

FEMA No.: JECFA No.:

3283 n/a

NAS No.:

3283

Description: Furfuryl isovalerate has a berry, fruity, ripe aroma. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.980 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O3/182.21 Specifications: (Burdock, 1997) Boiling point

97-98∞C at 11 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 5.00 10.00

Max. 10.00 5.00 10.00

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Synthesis: By esterification of furfuryl alcohol with isovaleric chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

FURFURYL MERCAPTAN Synonyms: 2-Furyl methanethiol; 2-Furanmethanethiol (8CI) (9CI); Furfuryl mercaptan; Furfuryl thiol; 2-Furyl-methanethiol; 2-Furylmethyl mercaptan CAS No.: CoE No.:

98-02-2 2202

FL No.: EINECS No.:

13.026 202-628-2

FEMA No.: JECFA No.:

2493 n/a

NAS No.:

2493

Description: Furfuryl mercaptan has a characteristic unpleasant odor. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.860 mg IOFI: Nature Identical Empirical Formula/MW: C5H6OS/114.16 Specifications: (Burdock, 1997) Appearance

Oily liquid

Solubility

Boiling point Refractive index

155∞C (47∞C at 12 mmHg) 1.5329 at 20∞C

Specific gravity

Insoluble in water; soluble in most organic solvents and diluted alkali solutions 1.139 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.05 4.54 0.10 2.48 1.02

Max. 1.70 6.14 0.10 3.30 2.35

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.20 24.38 0.04 1.12 2.54

Max. 0.80 24.38 0.13 1.84 3.55

Synthesis: Prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfide in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina. Aroma threshold values: Detection: 0.005 to 0.01 ppb Taste threshold values: n/a Natural occurrence: Reported found in raw and roasted chicken, cooked beef, grilled pork, coffee and popcorn; tends to polymerize when heated in the presence of mineral acids.

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FURFURYL METHYL ETHER Synonyms: Furan, 2-(methoxymethyl)- (8CI) (9CI); Furfuryl methyl ether; 2-Furfuryl methyl ether; 2-(Methoxymethyl)-furan CAS No.: CoE No.:

13679-46-4 FL No.: n/a EINECS No.:

13.052 237-176-5

FEMA No.: JECFA No.:

3159 n/a

NAS No.:

3159

Description: Furfuryl methyl ether is a five-membered, heterocyclic furan. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.616 mg IOFI: Nature Identical Empirical Formula/MW: C6H8O2/112.14 Specifications: (Burdock, 1997) 134-135∞C; 108-109∞C at 750 mmHg Refractive index 1.4570 at 20∞C Boiling point

Insoluble in water; soluble in alcohol; very soluble in ether Specific gravity 1.0163 at 20∞C; 1.046 at 25∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 7.50 3.10 2.25

Max. 4.00 14.00 6.20 4.25

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.50 3.13 1.10 5.70

Max. 2.00 6.50 2.40 11.20

Synthesis: From furfuryl chloride and potassium methoxide in ether solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in the aroma of roasted coffee.

FURFURYL METHYL SULFIDE Synonyms: Furan, 2-((methylthio)methyl)- (8CI) (9CI); Furfuryl methyl sulfide; 2((Methylthio)methyl)furan CAS No.: CoE No.:

1438-91-1 n/a

FL No.: EINECS No.:

13.053 215-874-0

FEMA No.: JECFA No.:

3160 n/a

NAS No.:

3160

Description: Furfuryl methyl sulfide has a pungent onion and garlic odor and taste. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.706 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H8OS/128.11 Specifications: (Burdock, 1997) Boiling point

62-63∞C at 28 mmHg

Refractive index 1.5210 at 22.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.01 3.01 1.38 1.00

Max. 2.05 5.73 2.53 1.70

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.60 0.63 2.38

Max. 3.20 1.03 4.55

Synthesis: From 2-furfuryl mercaptan and dimethyl sulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pork liver, coffee and malt.

a-FURFURYL OCTANOATE Synonyms: a-Furfuryl caprylate; 2-Furanylmethyl octanoate; Furfuryl octanoate; alphaFurfuryl octanoate; Octanoic acid, 2-furanylmethyl ester (9CI) CAS No.: CoE No.:

39252-03-4 FL No.: n/a EINECS No.:

13.067 254-381-5

FEMA No.: JECFA No.:

3396 742

NAS No.:

3396

Description: a-Furfuryl octanoate has a sweet, coconut-like odor and a creamy, sweet taste. It is used in coconut and cheese. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 (group ADI for furfural) (2000) Trade association guidelines: FEMA PADI: 0.652 mg IOFI: Artificial Empirical Formula/MW: C13H20O3/224.29 Specifications: (JECFA, 2000) Assay 98% by ester determination Acidity 1.0 max Boiling point 139∞C at 10 mmHg

Refractive index 1.456-1.464 Specific gravity 0.980-0.989 Solubility Insoluble in water; soluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Gelatins, puddings

Usual 4.00 2.00 2.00

Max. 4.00 2.00 2.00

Food Category Gravies Snack foods

Usual 2.00 10.00

Max. 2.00 10.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy and fruity. Natural occurrence: Not reported found in nature.

a-FURFURYL PENTANOATE Synonyms: a-Furfuryl valerate; 2-Furanylmethyl pentanoate; alpha-Furfuryl pentanoate; Pentanoic acid, 2-furanylmethyl ester (9CI) CAS No.: CoE No.:

36701-01-6 FL No.: n/a EINECS No.:

13.068 253-160-0

FEMA No.: JECFA No.:

3397 n/a

NAS No.:

3397

Description: a-Furfuryl pentanoate has a woody, fruity, pineapple odor and fruity taste. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.173 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O3/182.22 Specifications: (Burdock, 1997) Boiling point

228-229∞C at 764 mmHg; 8283∞C at 1 mmHg

Specific gravity

1.0284 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 1.50

Max. 1.50

Food Category Soft candy

Usual 3.00

Max. 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Fruity, pineapple and apple with sweet, fermented and caramellic nuances. Natural occurrence: Reported found in pork liver.

FURFURYL PROPIONATE Synonyms: 2-Furanmethanol, propanoate (9CI); Furfuryl alcohol, propionate (8CI) CAS No.: CoE No.:

623-19-8 n/a

FL No.: EINECS No.:

13.062 210-776-4

FEMA No.: JECFA No.:

3346 740

NAS No.:

3346

Description: Furfuryl propionate has a spicy, floral odor. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: ADI: 0 to 0.5 (group ADI for furfural) (2000) Trade association guidelines: FEMA PADI: 0.367 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H10O3/154.16 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Oily liquid

Refractive index 1.457-1.464 Slightly soluble in water; Solubility miscible in ethanol Specific gravity 1.076-1.086

Assay 195-196∞C Boiling point 195-196∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00 0.50 1.00

Max. 1.00 1.00 1.00 0.50 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 0.50 1.00 1.00

Max. 1.00 1.00 0.50 1.00 1.00

Synthesis: By heating propionic anhydride with furfuryl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pork liver, coffee and licorice.

FURFURYL PROPYL DISULFIDE Synonyms: Furan 2-[(propyldithio)methyl]-; Propyl furfuryl disulfide CAS No.: CoE No.:

252736-36-0 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3979 1079

NAS No.:

n/a

Description: Furfuryl propyl disulfide has a sulfidic alliaceous aroma. In a U.S. patent submission, it was reported that furfuryl propyl disulfide possesses unexpected flavor properties and imparts a unique note to flavors, especially in foodstuffs in which it is incorporated as a roasted, sulfidic, alliaceous, coffee, meaty, chicken, metallic, burnt, onion–leek-like, coffeelike, pungent, rubbery, sulfurous, cooked, sharp, garlic flavor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 0.130 mg (FEMA) IOFI: n/a Empirical Formula/MW: C8H12OS2/188

S O

S

CH3

Specifications: (JECFA, 2002) Appearance

Colorless liquid

Refractive index

1.539-1.547

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Specifications: (JECFA, 2002) (Continued) Assay

96% minimum

Solubility

Boiling point 121-123∞C (18 mmHg) IdentificaMS IR NMR spectra tion test

Specific gravity

Insoluble in water; soluble in organic solvents; miscible with alcohol 1.103-1.113

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings

Usual 0.50 1.00 0.20 0.30 0.20 0.20

Max. 1.00 2.00 0.40 0.60 0.40 0.40

Food Category Gravies Hard candy Meat products Snack foods Soft candy Soups

Usual 0.20 0.40 0.40 0.20 0.30 0.40

Max. 0.40 0.80 0.80 0.40 0.60 0.80

Synthesis: In a U.S. patent submission, furfuryl propyl disulfide was reportedly prepared by a Bunte salt reaction. Sodium furfurylthiolate was prepared by reaction of furfuryl mercaptan with sodium hydroxide in water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

n-FURFURYL PYRROLE Synonyms: 1-(2-Furfuryl)pyrrole; 1-(2-Furanylmethyl)-1H-pyrrole; n-Furfurylpyrrole; n-Furfuryl pyrrole; n-(2-Furfuryl)pyrrole; 1-Furfurylpyrrole; 1-Furfuryl-1H-pyrrole; Pyrrole, 1-furfuryl-; 1H-Pyrrole, 1-(2-furanylmethyl)- (9CI) CAS No.: CoE No.:

1438-94-4 2317

FL No.: EINECS No.:

13.134 215-876-1

FEMA No.: JECFA No.:

3284 n/a

NAS No.:

3284

Description: n-Furfuryl pyrrole has a vegetable, green, earthy, pungent (horseradish) odor. It is used to garnish flavors for soup. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.847 mg IOFI: Nature Identical Empirical Formula/MW: C9H9ON/147.08 Specifications: (Burdock, 1997) Boiling point

76-78∞C at 1 mmHg

Refractive index

1.5317 at 21∞C

Solubility

Soluble in most common organic solvents

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Frozen dairy Fruit ices

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Other grains Soft candy

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00 2.00

Synthesis: From furfuryl amino mucate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Vegetative, onion, sharp and metallic. Natural occurrence: Reported found as a constituent in coffee aroma; a volatile flavor component in roasted filberts, in wheaten bread, roasted chicken, beer, coffee, roasted peanuts, popcorn, malt and okra.

FURFURYL THIOACETATE Synonyms: Furfuryl thiol acetate; Ethanethioic acid, S-(2-furanylmethyl) ester (9CI); S-(2-Furanylmethyl) ethanethioate; S-Furfuryl ethanethioate; Furfuryl thioacetate CAS No.: CoE No.:

13678-68-7 FL No.: 2250 EINECS No.:

13.033 237-173-9

FEMA No.: JECFA No.:

3162 n/a

NAS No.:

3162

Description: Furfuryl thioacetate has a burnt, roasted odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.204 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O2S/156.20 Specifications: (Burdock, 1997) Boiling point

90-92∞C at 12 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.77 0.74 0.35

Max. 0.10 0.77 0.78 0.47

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.31 0.28 0.43 0.71

Max. 0.31 1.00 0.43 0.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Roasted, alliacious, garlic, coffee, musty, savory and sulfureous. Natural occurrence: Reported found as a constituent in coffee.

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FURFURYL THIOPROPIONATE Synonyms: S-(2-Furanylmethyl) propanethioate; S-Furfuryl propanethioate; Furfuryl thiopropionate; S-Furfuryl thiopropionate; Propanethioic acid, S-(2-furanylmethyl) ester (9CI) CAS No.: CoE No.:

59020-85-8 FL No.: n/a EINECS No.:

13.063 261-562-2

FEMA No.: JECFA No.:

3347 n/a

NAS No.:

3347

Description: Furfuryl thiopropionate has an alliaceous, coffee, savory aroma. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.273 mg IOFI: Artificial Empirical Formula/MW: C8H10O2S/170.23 Specifications: (Burdock, 1997) Boiling point

95-97∞C at 10 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Sulfurous, coffee, onion and garliclike with meaty, savory and roast nuances. Natural occurrence: Not reported found in nature.

3-(2-FURYL)ACROLEIN Synonyms: 2-Furanacrolein; furylacrolein; 3-(2-Furyl)-2-propen-1-al; 2-Propenal, 3-(2furanyl)CAS No.: CoE No.:

623-30-3 n/a

FL No.: EINECS No.:

13.034 210-785-3

FEMA No.: JECFA No.:

2494 n/a

NAS No.:

2494

Description: 3(2-Furyl)acrolein has a sweet, fruity odor and taste. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.961 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H6O2/122.12 Specifications: (Burdock, 1997) Appearance Boiling point

Yellow or white needles 220∞C

Melting point

49∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 10.42 1.00 4.77 2.63

Max. 0.30 14.82 5.00 6.31 3.42

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.15 1.00 1.36 21.33

Max. 0.15 2.00 2.14 26.43

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in ground and roasted coffee and rum.

4-(2-FURYL)-3-BUTEN-2-ONE Synonyms: Furfuralacetone; Furfurylidene acetone; 3-Buten-2-one, 4-(2-furanyl)-(9CI); 3-Buten-2-one, 4-(2-furyl)-(8CI); 3-Butene-2-one, 4-(2-furanyl)-; FAM (monomer); 4(2-Furanyl)-3-buten-2-one; Furfural acetone; 4-(2-Furyl)-3-buten-2-one; 4-(2-Furyl) but3-en-2-one; Monofurfurylideneacetone; Monomer FAM CAS No.: CoE No.:

623-15-4 n/a

FL No.: EINECS No.:

13.044 210-774-3

FEMA No.: JECFA No.:

2495 n/a

NAS No.:

2495

Description: 4-(2-Furyl)-3-buten-2-one has a sweet balsamic, vanilla, woody odor and taste. It is useful in nut flavors. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.757 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O2/136.15 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Needle crystals 229∞C, 112-115∞C at 10 mmHg 38∞C

Refractive index 1.5788 at 45∞C Solubility Insoluble in water

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.00 7.20 4.67

Max. 12.00 23.78 8.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.43 2.33 9.83

Max. 7.29 5.25 13.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, nutty, powdery, vanilla and coumarin creamy. Natural occurrence: Reported found in ground roasted coffee.

(2-FURYL)-2-PROPANONE Synonyms: Furfuryl methyl ketone; Furyl acetone; Methyl furfuryl ketone; 2-Acetonylfuran; 1-(2-Furanyl)-2-propanone; 2-Furfuryl methyl ketone; 2-Furylacetone; 1-(2-Furyl)-2-propanone; (2-Furyl)-2-propanone; 2-Propanone, 1-(2-furanyl)- (9CI); 2-Propanone, 1-(2-furyl)- (8CI) CAS No.: CoE No.:

6975-60-6 n/a

FL No.: EINECS No.:

13.045 230-234-0

FEMA No.: JECFA No.:

2496 n/a

NAS No.:

2496

Description: (2-Furyl)-2-propanone has an odor and taste suggestive of radish. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.052 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O2/124.14 Specifications: (Burdock, 1997) Boiling point

179-180∞C

Solubility

Soluble in dilute HCl and most organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 6.50 11.00

Max. 13.00 11.50 18.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 7.50

Max. 8.00 12.50

Synthesis: By heating the a-methyl-b-(a-furyl) glydidic acid ethyl in aqueous NaOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee, roasted onion, cooked potato, wheaten bread, fried beef, pork liver, sherry, soybeans and sukiyaki.

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FUSEL OIL, REFINED Synonyms: Fusel oil; Fusel oil, refined; Fusel oil, sugar beet CAS No.: CoE No.:

8013-75-0 n/a

FL No.: EINECS No.:

n/a 232-395-2

FEMA No.: JECFA No.:

2497 n/a

NAS No.:

2497

Description: Fusel oil, refined, has a disagreeable odor. An appreciable percentage of fusel oil in a liquor has an adverse effect, while trace amounts are necessary for the characteristic flavor. TSCA Definition 1990: A combination of amyl alcohols, primarily isoamyl alcohol and 2-methyl-1-butanol. Other alcohols, acids, esters, and aldehydes may also be present. Consumption: Annual: 15000.00 lb Individual: 0.01271 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.837 mg IOFI: n/a Empirical Formula/MW: n/a Specifications: (FCC, 1996) Acid value Angular rotation Appearance Assay

1.0 (max) Between -0.5∞ and -2.0∞ Colorless to pale-yellow liquid 95% of 2- and 3-methyl butanol

Boiling point Refractive index Solubility Specific gravity

128∞C-130∞C 1.402-1.410 1:1 in 95% alcohol 0.809-0.813

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 139.20 36.94 2.23 160.00 16.57 12.98

Max. 179.30 56.13 799.00 160.00 29.14 31.19

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.00 22.52 1.00 8.96 17.02

Max. 6.00 22.52 2.00 13.34 44.35

Synthesis: As a by-product in the fermentation of starch- or sugar-containing materials (potatoes, grapes, beetroots, grain); purified by rectification. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: Fruity, alcoholic, sweet, apple with a brown fermented nuance. Natural occurrence: Not reported found in nature.

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G GALANGA GREATER Botanical name: Alpinia galanga Willd. Botanical family: Zingiberaceae Foreign names: Galanga (Fr.), Galangant (Ger.), Galangal (Sp.). Galanga (It.) CAS No.: CoE No.:

977050-77-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6194

Description: This is the galanga variety whose rhizomes were originally used for extraction of the essential oil. The plant, native to China, grows wild in Java and Malaysia. Today, A. officinarum is used almost exclusively for extractive purposes. The part used is the rhizome. Galanga greater has an aromatic, pleasant odor and a pungent, burning flavor reminiscent of ginger. Derivatives: Fluid extract, tincture and oleoresin Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Galanga Greater Oil Description: The oil, obtained by steam distillation of the comminuted rhizomes, exhibits an odor and flavor quite different from that of A. officinarum. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See above, Galanga Greater. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

1.8 145.6 +4∞20'

Refractive index Specific gravity Solubility

1.51638 at 20∞C 0.9847 at 15∞C 1:1 in 80% ethanol

Essential oil composition: Its main constituents include methyl cinnamate (48%), cineol (20 to 30%), camphor and probably d-pinene. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

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GALANGAL (Root) Botanical name: Alpinia officinarum Hance Botanical family: Zingiberaceae Other names: Galangal; Chinese ginger; Galanga rhizome, Lesser Galangal Foreign names: Petit Galanga (Fr.), Kleiner Galangant (Ger.), Galangal (Sp.), Galanga (It.) CAS No.: CoE No.:

977038-75-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2498 n/a

NAS No.:

2498

Description: Perennial herb native to China and cultivated in several Asian countries. The aerial stalk, which originates from a highly branched rhizome and from which additional stalks start, can reach more than 1 m (39 in.) in height. It exhibits distichous leaves and white, red-streaked flowers. The rhizome is the part used. The dried product and its derivatives from Galanga exhibit a bitter, aromatic taste. Derivatives: Tincture (20% in 60% ethanol) and fluid extract. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.875 mg IOFI: n/a Composition: Gingerols and diarylhepatanoids were identified as active compounds.58 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 150.00

Max. 250.00

Aroma threshold values: n/a Taste threshold values: n/a

Galangal Root Extract Other names: Alpinia root extract CAS No.: CoE No.:

977038-76-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2499 n/a

NAS No.:

2499

Description: It is either a concrete or a resin of absolute galanga. Oleoresin is produced from the comminuted rhizomes of Alpinia officinarum. The solvent is either petroleum ether or, in certain cases, ethyl alcohol. Ethyl alcohol produces a very dark but easily soluble extract. The resinoid varies in color and consistency according to the solvent used. The color is orange-red to dark red-brown and the resinoid is usually a viscous, nonpourable mass of a spicy balsamic, warm, fresh odor and warm flavor. See above, Galanga (Root). Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a 58 Kiuchi

et al. (1992). Chem. Pharm. Bull. (Tokyo) 40, 387.

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Trade association guidelines: FEMA PADI: 75.745 mg Reported uses (ppm): (FEMA, 1994)

IOFI: Natural

Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 517.00 586.00 0.10 0.30

Usual 675.70 0.10 0.10

Max. 738.00 0.30 0.30

Food Category Nonalcoholic beverages Soft candy

Aroma threshold values: n/a Taste threshold values: n/a

Galangal Root Oil Other names: Galanga oil; Oils, Galangal; False ginger oil CAS No.: CoE No.:

977038-75-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2500 n/a

NAS No.:

2500

Description: The essential oil is obtained by steam distillation of dried rhizomes with maximum yields of about 1%. The oil exhibits a fresh, camphor-like odor with a distinct cineolelike topnote and a warm undertone of rich and spicy body. The flavor is somewhat bitter at higher concentrations. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.661 mg IOFI: Natural Specifications: (Burdock, 1997) Ester content Ester value (after acetylation) Optical rotation

12-17 40-64 + 3∞5' to 6∞50'

Refractive index Specific gravity

1.4770-1.4810 at 20∞C 0.913-0.923 at 15∞C

Note: The above specifications are for oil from A. alba needles and twigs. Physical-chemical characteristics: The oil is a yellowish liquid. Essential oil composition: The main constituents include d-alpha-pinene, cineol, linalool (sometimes) and sesquiterpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 11.75 9.88

Max. 2.00 17.50 13.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Aroma threshold values: n/a Taste threshold values: n/a

GALBANUM (RESIN) Botanical name: Ferula galbaniflua Boiss. & Buhse and other Ferula species Botanical family: Umbelliferae Other names: Galbanum gum; Galbanum resin (Ferula spp.)

Usual 17.00 3.57 7.88

Max. 20.00 4.70 15.00

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Foreign names: Galbanum (Fr.), Galbanum (Ger.), Galbano (Sp.), Galbano (It.) CAS No.: CoE No.:

9000-24-2 197

FL No.: EINECS No.:

09.007 232-532-6

FEMA No.: JECFA No.:

2502 n/a

NAS No.:

2502

Description: Herbaceous, tall plant that grows in northern Iran (F. galbaniflua) or in southern Iran (F. rubicaulia and F. ceratophylly). F. galbaniflua is widespread also in Turkey and Lebanon. The plant yields a resinous exudate distinguished commercially by two types: Levant galbanum (soft) and Persian galbanum (hard). The resin has a characteristic, aromatic odor and a bitter, warm, acrid taste. Galbanum has a warm, resinous, somewhat spicy and balsamic odor. Derivatives: Essential oil, oleoresin Consumption: Annual: <1.00 lb Individual: 0.00009649 mg/kg/day Regulatory Status: CoE: Galbanum resin: Category 5. Use level in ppm: Baked goods 30, frozen dairy 21, meat products 8, soft candy 33, gelatins, puddings 33, nonalcoholic beverages 11. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.408 mg IOFI: Natural Essential oil composition: Galbanum resin contains resin acids, sesquiterpenic compounds (a-terpenyl acetate), a-fenchyl acetate, guaiol, bulnesol, b-eudesmol, (Z) and (E) dihydrofarnesol, 10-epi-elemol, (E)guai-9-en-11-ol, a- and b-dihydrogarofuran, (Z) dihydrofarnesol, 10-epi-junenol, epi-ligulyloxide and macrolides (CoE, 2000). Four novel compounds-two sesquiterpene phenylpropanoid derivatives, pallidones G (1) and H (2), and two sesquiterpene chromone derivatives, pallidones I (3) and J (4)-have been isolated from the roots of Ferula.59 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.00 16.00 29.00

Max. 30.00 21.00 33.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.00 9.00 24.00

Max. 8.00 11.00 33.00

Aroma threshold values: n/a Taste threshold values: n/a

Galbanum Oil Other names: Galbanum gum extract; Galbunum oil; Galbanum resinoid; Galbanum resinoid B; Galbanum SLC; Gum galbanum; Hyperabsolute galbanum; Oils, galbanum; Reduced galbanum extract CAS No.: CoE No.:

8023-91-4 197

FL No.: EINECS No.:

09.007 n/a

FEMA No.: JECFA No.:

2501 n/a

NAS No.:

2501

Description: The oil is obtained by steam distillation of the dried resinous gum. The “soft” or “Levant” type of galbanum is preferred because it contains far more essential oil. The yield is generally in excess of 15%. It has a balsamic, somewhat spicy, characteristic odor. Consumption: Annual: 100.00 lb Individual: 0.00008474 mg/kg/day Regulatory Status: CoE: Galbanum oil: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: Baked goods 16, frozen dairy 10.47, meat products 22.40, condi59 Su

et al. (2000). J. Nat. Prod. 63, 520.

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ments, relishes 13.68, soft candy 14, gelatins, puddings 15.50, snack foods 0.05, gravies 24, hard candy 0.07, nonalcoholic beverages 7.88, alcoholic beverages 11 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.577 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Optical rotation Refractive index

2 max + 3∞ to + 20∞ at 20∞C 1.4780-1.4870 at 20∞C

Solubility Specific gravity

>1:6 in 90% ethanol 0.867-0.916 at 20∞C

Physical–chemical characteristics: The oil is a pale-yellow to yellow liquid. Essential oil composition: The main constituents include myrcene, cadinene, d-a-pinene, b-pinene, and sesquiterpene alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 3.00 12.00 10.08 7.19 13.75 12.00

Max. 11.00 16.00 13.68 10.47 15.50 24.00

Food Category Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 0.07 19.16 5.97 0.01 9.88

Max. 0.07 22.40 7.88 0.05 13.99

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 7.5 ppm: Vegetative, green, pepper, herbal, seedy and earthy.

GAMBIR Botanical name: Uncaria gambir (Hunter) Roxb. Botanical family: Rubiaceae (Chinchonaceae) Other names: Gambier; Catechu; Gambir catechu; Pale catechu CAS No.: CoE No.:

8001-48-7 n/a

FL No.: EINECS No.:

n/a 232-285-4

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6065

Description: Tree native to Malaysia, cultivated in tropical countries. A yellow catechu is derived from the leaves of a Malaysian woody vine (yellow or pale catechu) by boiling or infusing them in water. It is used for chewing with betel nuts and is exported for tanning and dyeing. The parts used are the leaves and young branches. The main constituents include tannic acid, quercetin and coloring matter. Derivatives: Coloring substance, extracted from leaves and young branches. It consists of small (10 to 15 g) fragments that are externally reddish brown and internally yellowish. Consumption: Annual: 0.67 lb Individual: 0.00000056 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Essential oil composition: It contains catechic, epicatechic group along with anthocyanidol, which gives the characteristic reddish-brown shade of Gambir. The alkaloids gambirdine and isogambirdine have been isolated from gambir. Aroma threshold values: n/a Taste threshold values: n/a

GARLIC Botanical name: Allium sativum L. Botanical family: Liliaceae Other names: Allium; Stinking rose; Rustic treacle; Nectar of the gods; Camphor of the poor; Lasoon Foreign names: Ail (Fr.), Knoblauch (Ger.), Ajo (Sp.), Aglio (It.) CAS No.: CoE No.:

977001-81-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6466

Description: Garlic is an herbaceous, perennial plant of Mediterranean origin. Its stalk can reach lengths of 1 m (39 in.). The plant exhibits flat, keeled leaves and is terminated by an umbellated flower cluster. The bulb-like root contains several bulbils (cloves) enclosed in a common membrane. The bulbs are the part used. Garlic has a pungent, acrid, aromatic, garlic-like odor. In addition to the natural form, garlic is marketed as minced dehydrated garlic; garlic powder, which is ground dehydrated cloves; garlic salt, which is garlic powder mixed with table salt, and if necessary, some edible starch to prevent caking; and oil of garlic, which is steam-distilled from crushed garlic bulbs. Derivatives: Various cysteine derivatives from garlic related to alliin containing allyl groups attached to cysteine sulfur. Consumption: Annual: 410000.00 lb Individual: 0.3474 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.1317 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Although found in only small quantities, fresh garlic is a known source of several vitamins, minerals and trace elements. Garlic is known to contain the highest sulfur content of any member of the allium genus. The bulbs contain a colorless and odorless sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide). Major chemical constituents of whole garlic include alliin (allylsulfinyl alanine), which is rapidly converted enzymatically when garlic is crushed to allicin (responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove), volatile and fatty acids, mucilage and albumin. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.15 ppm: Sweet, garlic, cooked brown and sauteed garlic.

Garlic Oil Other names: Oil of garlic; Oils, garlic; Plant extract, garlic oil; Garlic, oil CAS No.: CoE No.:

8000-78-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2503 n/a

NAS No.:

2503

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Description: Obtained in 0.1 to 0.2% yields by steam distillation of the crushed bulbs or cloves; sometimes the whole plant is distilled. The essential oil has an extremely intense odor to a certain degree reminiscent of garlic, but with a mercaptan-like note. Consumption: Annual: 6,333,333.33 lb Individual: 5.3672 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1317 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.045 mg IOFI: Natural Specifications: (FCC, 1996) Heavy metals Passes test (as Pb) Refractive index Between 1.550 and 1.580 at 20∞C

Specific gravity

Between 1.050 and 1.095

Physical–chemical characteristics: The oil obtained from bulbs is a clear, pale-yellow to reddish-orange liquid. It is soluble in most fixed oils and mineral oil. It may be incompletely soluble in alcohol. It is insoluble in glycerin and propylene glycol. Essential oil composition: Garlic oil is composed of sulfur-containing compounds (diallyldisulfide, methylallyltrisulfide, diallyltrisulfide). The oil contains allyl propyl disulfide, allyl di- and trisulfide and probably some allyl tetrasulfide, divinyl sulfide, allyl vinyl sulfoxide, allicin and other minor components. Allicin is responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatin, pudding

Usual 7.72 34.48 22.84 1.00 1.00

Max. 9.69 34.48 22.96 2.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 10.00 22.26 2.96 5.00 2.96

Max. 15.16 34.00 4.94 10.00 4.94

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: Burnt, roasted, sauteed onion and garlic.

GENET Botanical name: Spartium junceum L. Botanical family: Leguminosae Foreign names: Genet (Fr.), Ginster (Ger.), Ginesta (Sp.), Ginestra (It.) Description: Wild or cultivated shrub 2 to 5 m (7 to 16 ft) tall. It grows on the rocky coasts, in fields, woods, arid and rocky mountain areas of central and southern Europe and around the Mediterranean basin. The plant has grayish stems with numerous, flexible branches, alternate leaves and gold-yellow flowers arranged in terminal racemes that blossom in May. The part used is the flower. Genet has a rose and honey-like, persistent odor with a slight, herbaceous note. Derivatives: Concrete, absolute, tincture and extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Genet Absolute and Genet Extract.

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: In addition to triterpene and spartitrioside (the constituents of the flowers), five flavonoid glycosides bearing a catechol structure in ring B were isolated from the butanol extract, and their structures were elucidated as isoquercitrin (quercetin 3-betaglucoside), luteolin 4'-beta-glucoside, quercetin 3, 4'-diglucoside, azaleatin 3-beta-glucoside (quercetin 5-methylether 3-beta-glucoside) and quercetin 4'-beta-glucoside.60 Aroma threshold values: n/a Taste threshold values: n/a

Genet Absolute Other names: Broom; Broom absolute; Broom oil; Hyperabsolute genet; Oils, Scotch broom; Spanish broom CAS No.: CoE No.:

8023-80-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2504 n/a

NAS No.:

2504

Description: The concrete is obtained by extracting the dried flowers in approximately 0.1% yields with petroleum ether; the absolute is prepared by alcoholic extraction of the concrete. A tincture is also prepared from the absolute. It has a sweet, honey-like, intense odor that characterizes all other derivatives. The deep herbaceous coumarinic background has great tenacity. Consumption: Annual: 148.33 lb Individual: 0.0001257 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.679 mg IOFI: Natural Physical–chemical characteristics: The concrete is a viscous, brownish mass. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 3.63 1.15 3.07 0.71

Max. 4.25 3.72 4.33 1.43

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.80 7.30 0.88 1.58

Max. 2.00 7.30 2.00 2.83

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, hay, warm, herbal tea with a woody, herbal nuance.

Genet Extract Other names: Broom extract; Spartium junceum, extract CAS No.: CoE No.:

90131-21-8 FL No.: n/a EINECS No.:

n/a 290-331-9

Description: See above, Genet. 60

Yesilada et al. (2000). J. Ethnopharmacol. 73, 471.

FEMA No.: JECFA No.:

2505 n/a

NAS No.:

2505

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Consumption: Annual: 26.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.197 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 78.75 1.60 1.03

Max. 78.75 3.40 5.00

695

Individual: 0.00002259 mg/kg/day

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

IOFI: Natural Usual 0.50 3.58 1.60

Max. 10.00 5.36 3.40

Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN Botanical name: Gentiana lutea L. Botanical family: Gentianaceae Other names: Gall weed; Pale gentian, Yellow gentian; Bitter root Foreign names: Gentiane jaune (Fr.), Gelber Enzian (Ger.), Genciana (Sp.), Genziana (It.) Description: This is a perennial, herbaceous plant native to mountainous areas of Europe; it may reach 0.5 to 1.0 m (2 to 3 ft) in height. It has large, cylindrical roots (internally yellow); erect chalice; and flowers with a yellow corolla and peduncles. It blooms from July to August. The part used is the root of 2-year-old plants. The color of the rhizomes ranges from dark brown to light tan. The color of roots appears to be related to its bitter principle content. The dried product and its derivatives of Gentian exhibit a very bitter flavor. Derivatives: Infusion (2%), fluid extract, soft and dried aqueous extracts and tincture (20% in 60% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Herb and preparation: Category 4 (with limits on xanthones). Use levels in ppm: Tincture–nonalcoholic beverages 1000; essential oil–nonalcoholic beverages 10, alcoholic beverages 60, ices 60, candies 1030, baked goods 60, gelatin deserts 60 and other products 1030. FDA: See below, Gentian Root Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: A number of bitter compounds present in gentian are primarily amarogentin (strongly bitter), gentiopricin (approximately 1.5% in fresh root), swertiamarin and gentiopricroside. The leaves and flowers contain mainly xanthones. Secoiridoids and flavonoids were also detected. In the phase of flowering, leaves are rich with compounds possessing C-glycoside structures while O-glycoside structures accumulate mainly before flowering.61 Aroma threshold values: n/a Taste threshold values: n/a 61 Menkovik

et al. (2000). Planta Med. 66, 178.

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Gentian Root Extract CAS No.: CoE No.:

977091-29-4 214

FL No.: EINECS No.:

09.024 n/a

FEMA No.: JECFA No.:

2506 n/a

NAS No.:

2506

Description: See above, Gentian. Consumption: Annual: 3083.33 lb Individual: 0.002612 mg/kg/day Regulatory Status: CoE: Roots and preparation: Category 4 (with limits on xanthones). Use levels in ppm: Tincture–nonalcoholic beverages 1200, alcoholic beverages 50,000, ices 1938, candies 122, baked goods 1417, gelatin desserts 125 and other products 1298; concrete–nonalcoholic beverages 69; alcoholic beverages 69, ices and candies 6; essential oil–nonalcoholic beverages 10, alcoholic beverages 60, ices 60, candies 1030, baked goods 60, gelatin desserts 60 and other products 1030. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.459 mg IOFI: Natural Essential oil composition: The dried root contains small amounts of secoiridoidglycoside (2 to 3%). The bitter taste is mainly due to the acylglycoside amarogentine (0.2 to 0.5%, of which 91% is present in the rind). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 199.2 133.9 37.07

Max. 199.2 153.4 47.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 80.60 94.24 51.66 71.80 111.8 129.60

Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN, STEMLESS Botanical name: Gentiana acaulis L. Botanical family: Gentianaceae Foreign names: Gentiane acaule (Fr.), Grossblutiger Enzian (Ger.), Genciana Acaule (Sp.), Genzianella (It.) CAS No.: CoE No.:

977088-41-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6352

Description: G. acaulis is a small perennial, herbaceous plant native to mountain pastures of central Europe. It grows from 15 to 40 cm (6 to 16 in.) high and exhibits a spindle-shaped root, short stem, large lower leaves, stem leaves (almost bracteal), and large, chalice-shaped blue flowers. It flowers from May to July. The entire plant is used. The dried product and derivatives of gentian, stemless, exhibit a bitter taste. It should be noted that the dye, gentian violet, is not derived from this plant. Derivatives: Infusion (3 to 4%), fluid extract and tincture (20% in 20% ethanol) Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Stemless gentian contains the xanthone glycoside gentiacauloside. Aroma threshold values: n/a Taste threshold values: n/a

GERANIOL Synonyms: 2-trans-3,7-Dimethyl-2,6-octadien-1-ol; 2,6-Dimethyl-2,6-octadien-8-ol; 2,6Di-methyl-trans-2,6-octadien-8-ol; 3,7-Dimethyl-2,6-octadien-1-ol; 3,7-Dimethyl-trans-2, 6-octa-dien-1-ol; (E)-3,7-Dimethyl-2,6-octadien-1-ol; trans-3,7-Dimethyl-2,6-octadien-1-ol; 2-trans-3,7- Dimethyl-2,6-octadien-1-ol; Geraniol; trans-Geraniol; Geraniol alcohol; Geraniol extra; Geranyl alcohol; Guaniol; Lemonol; 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)- (8CI) (9CI); 2,6-Octadien-1-ol, 3,7-dimethyl-, trans CAS No.: CoE No.:

106-24-1 60

FL No.: EINECS No.:

02.012 203-377-1

FEMA No.: JECFA No.:

2507 n/a

NAS No.:

2507

Description: Geraniol has a characteristic rose-like odor. The physical constants vary for the various commercial products, depending on the total geraniol content; specific gravity and refractive index may be indicative of the purity of the product. Commercial geraniol cannot be classified according to its alcohol content, as most of the recurring impurities are alcoholic in nature (nerol, citronellol, tetrahydrogeraniol). Gas chromatography techniques may be usefully employed to determine the geraniol content in a product. Consumption: Annual: 2000.00 lb Individual: 0.001694 mg/kg/day Regulatory Status: CoE: Approved. FDA: CFR 182.60, 582.60 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.420 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24

Specifications: (FCC, 1996) Aldehydes Appearance

1% As citronellol Colorless liquid

Assay

88% of total alcohols as C10H18O

Boiling point

130∞C

Ester content 1% As geranyl acetate Refractive index 1.469-1.478 Soluble in most fixed oils, propylene glycol; slightly soluble in water; insoluSolubility ble in glycerin; 1:3 in 70% alcohol Specific gravity 0.870-0.885

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.93 17.00 33.02 8.58 2.11

Max. 2.76 25.08 43.15 12.00 4.85

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.50 12.60 3.99 3.49 15.92

Max. 3.00 42.24 8.90 5.86 24.44

Synthesis: By fractional distillation from those essential oils rich in geraniol, or synthetically from myrcene. Aroma threshold values: Detection: 4 to 75 ppb Taste threshold values: Taste characteristics at 20 ppm: Floral, woody, citrus and spice-like with a waxy green nuance. Natural occurrence: The presence of geraniol in nature has been reported in more than 160 essential oils: Ginger grass, lemongrass, Ceylon and Java citronella, tuberose, oak musk, orris, champaca, ylang-ylang, mace, nutmeg, sassafras, Cayenne Bois-de-Rose, Acacia farnesiana, geramium clary sage, spike, lavandin, lavender, jasmine, coriander, carrot, myrrh, eucalyptus, lime, mandarin petitgrain, bergamot petitgrain, bergamot, lemon, orange and others; the essential oils of palmarosa and Cymbopogon winterianus contain the highest levels of geraniol (approx. 80 to 95%). Also reported in numerous other sources including apple juice, citrus peel oils and juices, bilberry, cranberry, other berries, guava, papaya, cinnamon, ginger, corn mint oil, mustard, nutmeg, mace, milk, coffee, tea, whiskey, honey, passion fruit, plums, mushrooms, mango, starfruit, cardamom, coriander leaf and seeds, litchi, Ocimum basilicum, myrtle leaf, rosemary, clary sage, Spanish sage and chamomile oil.

GERANIUM Botanical name: Pelargonium graveolens L'Her.-rose geranium; other Pelargonium species — P. roseum, P. radula, P. capitatum, P. fragrans, P. odoratissimum Ait. Botanical family: Geraniaceae Other names: Rose geranium; Scented geranium; Prince of orange Foreign names: Geranium (Fr.), Geranie (Ger.), Geranio (Sp.), Geranio (It.) CAS No.: CoE No.:

977001-35-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Geranium macrorrhuzum L. is the only true geranium and is a sticky, aromatic perennial with hairy, toothed leaves that turn gold in autumn, red to purple flowers and explosive seed dispersal. A large number of hybrids have been developed from several Pelargonium species, from which the essential oil is obtained. Pelargonium is a perennial plant when growing in subtropical climates; the plant dies in winter and must be planted annually in temperate climates. The largest geranium cultivations are on Réunion; more than 50% of the world production of geranium oil comes from this island. The cultivated variety is P. graveolens. Other important geranium cultivations occur in Africa (Algeria, Morocco, Congo, Tanzania, Kenya) and in Europe (Russia, Bulgaria, France, Italy, Spain); South Africa is the only area where geraniums grow wild. The various essential oils are distinguished by the geographical name of the country of origin — Réunion geranium, Moroccan geranium, African geranium, etc. The parts used are the leaves and stems. Geranium has a strong, rose-like odor with a minty undertone and a bitter, rather disagreeable flavor. Derivatives: Concrete and absolute Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of the various Pelargonium oils include geraniol, citronellal, ethanol, dimethyl sulfide, diacetyl, isoamyl alcohol, phallandrene, l-apinene, methyl hexyl carbinol, l-isomenthone, a-terpeniol, menthol, linalool, eugenol and phenethyl alcohol. P. graveolens oil was found to mainly contain linalool, citronellol, ciscaryophyllene and guaiene. Aroma threshold values: n/a Taste threshold values: n/a

Geranium Extract CAS No.: CoE No.:

977091-46-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6195

Description: The concrete is prepared by petroleum ether extraction of the leaves and stems as used for the distillation of the essential oil. Morocco is the largest producer of geranium concrete, a dark-green mass with a strong, herbaceous, slightly rosy odor. The absolute is usually a green or dark-green liquid exhibiting an intense, tenacious odor with a rosy undertone. Also see above, Geranium. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

Geranium Oil Other names: Geranium absolute; Geranium concrete; Geranium oil, Algerian; Geranium oil, Morocco; Geranium sur roses; Grasse; Hyperabsolute geranium; Oil of geranium; Oil of pelargonium; Oil rose geranium Algerian; Rose geranium oil Algerian CAS No.: CoE No.:

8000-46-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6196

Description: Réunion geranium oil, also known as Bourbon geranium oil, is obtained by steam distillation of the fresh plants harvested at the time of initial bloom. The oil has a strong, rose-like odor and a characteristic mint-like note. Algerian geranium oil is obtained by steam distillation of the leaves prior to their turning yellow and shortly before blossoming. It has a rose-like odor. The fragrance of Algerian oil is considered superior (less minty) than Réunion oil. Moroccan geranium oil is obtained by steam distillation from the freshly cut leaves and stems of P. roseum. It has a rose-like, herbaceous odor. Consumption: Annual: 146.67 lb Individual: 0.0001242 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Acid value 12 max Ester content (as geranyl tiglate) 21-32% Ketone content (as menthone) 6-13% Optical rotation

IOFI: Natural

Refractive index Solubility Specific gravity Total alcohols (as geraniol)

–7∞ to –14∞

1.461-1.468 at 20∞C 1:1 to 3 in 70% ethanol 0.884-0.893 at 20∞C/20∞C 65-73%

Note: The above specifications are for Réunion geranium. For specifications of Algerian geranium oil and Moroccan geranium oil see Burdock (1997). Physical–chemical characteristics: The Réunion geranium oil is a mobile, clear, yellowbrown to green liquid. Algerian oil is a light-yellow to deep-yellow liquid, while the Moroccan oil is a pale amber-yellow to greenish-yellow liquid. Aroma threshold values: n/a Taste threshold values: n/a

Geranium Rose Oil CAS No.: CoE No.:

977143-78-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2508 n/a

NAS No.:

2508

Description: Geranium rose oil is produced by steam distillation. It has a sweet mint or fruit overtone. Consumption: Annual: 533.33 lb Individual: 0.0004519 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.729 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual 0.76 9.08 4.70 45.47

Max. 2.08 13.00 7.11 308.40

Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM, EAST INDIAN Botanical name: Cymbopogan martinii Stapf. Botanical family: Gramineae

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual Max. 3.08 5.41 2.02 3.47 8.45 11.39 12.10 295.20

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Foreign names: Palmarosa indien (Fr.), Palmarosa (Ger.), Palmarosa (It.), Palmarosa extractos (Sp.) Description: Palmarosa grass is cultivated extensively in Madagascar, India, Brazil and the Comoro Islands. Palmarosa, or “Indian geranium,” has a rose-like scent, similar to geranium. Derivatives: Geranium East Indian extract and geranium East Indian oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Herb: Category 4 (with limits on estragole) (CoE #40) FDA: See below, Geranium East Indian Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main component is geraniol (78.9%); other components include limonene 0.5%, linalool 3.7%, a-humulene 1.9%, geranyl acetate 9.6%, (Z, E)-farnesol 1.2% and bcaryophyllene 1.6%. Herb contains 0.3 to 1.0% essential oil (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Geranium, East Indian Extract CAS No.: CoE No.:

977091-47-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Geranium East Indian. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6197

Individual: n/a

IOFI: Natural

Geranium, East Indian Oil Other names: Oil of palmarosa; Oils, palmarosa; Palmarosa oil; Palmarosa oil (Cymbopogan spp.); Palmerosa oil CAS No.: CoE No.:

8014-19-5 40

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2831 n/a

NAS No.:

2831

Description: Palmarosa oil is steam-distilled or water-distilled mainly from wild-growing, fresh or dried grass of the plant C. martinii, varietas motia. Palmarosa oil has a sweet, floral rosy odor and various backnotes or topnotes according to the quality and age of the oil. Palmarosa oil blends well with all the conventional soap perfume materials, and it forms an excellent base with small amounts of geranium oil and oakmoss concrete or absolute. Commonly referred to as East Indian geranium oil, it is frequently used to adulterate rose oil due to this oil’s high concentration of geraniol and citronellol. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status:

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CoE: Essential oil: category 4 (with limits on estragole). Use levels in ppm: Nonalcoholic beverages 5.8, frozen dairy 10, soft candy 17, baked goods 20, alcoholic beverages 6.3, gelatins, puddings 9.2. FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.696 mg IOFI: Natural Physical–chemical characteristics: The oil is a pale-yellow or pale-olive liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.54 14.00 5.83

Max. 6.27 20.35 9.99

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.76 3.16 11.20

Max. 9.23 5.79 16.77

Aroma threshold values: n/a Taste threshold values: n/a

GERANYL ACETATE Synonyms: 2,6-Dimethyl-2-6-octadiene-8-yl acetate; Geraniol acetate; Acetic acid geraniol ester; Bay pine (oyster) oil; 2,6-Dimethyl-2,6-octadiene-8-yl acetate; trans-2,6-Dimethyl2,6-octadien-8-yl ethanoate; 3,7-Dimethyl-2-trans-6-octadienyl acetate; 3,7-Dimethyl2-trans, 6-octadienyl acetate; trans-3,7-Dimethyl-2,6-octadien-1-ol, acetate; trans-3,7-Dimethyl- 2,6-octadien-1-yl acetate; Geranyl acetate; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E)- (8CI) (9CI); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, trans CAS No.: CoE No.:

105-87-3 201

FL No.: EINECS No.:

09.011 203-341-5

FEMA No.: JECFA No.:

2509 58

NAS No.:

2509

Description: Geranyl acetate has a pleasant, flowery odor reminiscent of rose lavender. It has a burning taste, initially somewhat bitter and then sweet. Consumption: Annual: 3933.33 lb Individual: 0.003333 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 (1979) Trade association guidelines: FEMA PADI: 3.090 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29

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703

Specifications: (FCC, 1996) Appearance

Colorless liquid

Assay Boiling point

90% of total esters as C12H20O2 245∞C

Soluble in alcohol, most fixed oils; slightly soluble in Solubility propylene glycol; insoluble in glycerin and water Refractive index 1.4580-1.4640 Specific gravity 0.900-0.914

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.70 16.38 2.20 7.84 7.77

Max. 2.03 29.94 32.75 13.60 11.41

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.05 1.32 0.15 3.37 16.65

Max. 0.10 17.86 0.20 5.68 23.52

Synthesis: From geraniol by acetylation or by fractional distillation of essential oils in which it is present. Aroma threshold values: Detection: 9 to 460 ppb Taste threshold values: Taste characteristics at 20 ppm: Green, floral, fruity with a citrus nuance. Natural occurrence: Reported found in a large number of essential oils; Ceylon citronella, palmarose, lemongrass, petitgrain, neroi bigarade, geranium, coriander, lavender, carrot, sassafras, in various Callitris species (C. verrucosa, C. robusta, and others) and Eucalyptus species (E. acervula, E. urnigera, etc.); a 60% level has been reported in the essential oil of Eucalyptus macarthuri and up to 50% in the essential oil of Orthodon citraliferum; also identified in bitter orange essential oil and Cymbopogon citratus oil. Also reported found in citrus peel oils and juices, black currants, pineapple, celery seed, cinnamon, ginger, peppermint oil, corn mint oil, nutmeg, mace, thymus, hop oil, beer, rum, grape wines, coffee, tea, passion fruit, cardamom, coriander leaf and seed, tarragon, lovage, Ocimum basilicum, laurel, myrtle leaf and berry, rosemary, clary sage and calabash nutmeg.

GERANYL ACETOACETATE Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-yl acetoacetate; Geranyl b-ketobutryate; Geranyl 3-oxobutanoate; Acetoacetic acid; Butanoic acid, 3-oxo-, 3,7-dimethyl-2,6-octadienyl ester, (E); 3,7-Dimethyl-2,6-octadienyl ester; (E)-3,7-Dimethyl-2,6-octadienyl acetoacetate; Geranyl acetoacetate CAS No.: CoE No.:

10032-00-5 FL No.: 243 EINECS No.:

09.405 233-101-5

FEMA No.: JECFA No.:

2510 599

NAS No.:

2510

Consumption: Annual: <1.00 lb Individual: 0.00000072 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of use (1999)

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Trade association guidelines: FEMA PADI: 7.528 mg Empirical Formula/MW:

IOFI: Artificial

C14H22O3/238.33

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow, oily liquid

Refractive index 1.426-1.433

Assay

97.0% (min)

Solubility

Boiling point 127-129∞C

Specific gravity

1 ml is soluble in 1 ml 95% alcohol; soluble in alcohol and oil; insoluble in water 0.958-0.966

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 37.00 21.00 23.00

Max. 41.00 28.00 29.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 34.00

Max. 14.00 43.00

Synthesis: From diketene and geraniol in the presence of the sodium salt of geraniol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL BENZOATE Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-yl benzoate; Geraniol benzoate; Geranyl benz-oate; 2,6-Octadien-1-ol, 3,7-dimethyl-, benzoate, (E) CAS No.: CoE No.:

94-48-4 639

FL No.: EINECS No.:

09.767 202-337-0

FEMA No.: JECFA No.:

2511 n/a

NAS No.:

2511

Description: Geranyl benzoate has a sweet, light odor reminiscent of ylang-ylang. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.479 mg IOFI: n/a Empirical Formula/MW:

C17H22O2/258.37

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705

Specifications: (FCC, 1997) Acid value

1.0 (max)

Appearance

Slightly yellowish liquid

Refractive index 1.513-1.518 Miscible with alcohol, chloroform; insoluble in water; Solubility 1:4 in 90% alcohol Specific gravity 0.978-0.984

Assay 95% of total esters as C17H22O2 Boiling point 305∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 29.00 0.70 30.00 20.00

Max. 38.00 5.06 35.00 31.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.73 11.00 31.00

Max. 1.38 19.00 35.00

Synthesis: From geraniol and benzoyl chloride in anhydrous pyridine; also from geraniol and benzoyl chloride using the Schotten–Baumman reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL BUTYRATE Synonyms: Butanoic acid; Butyric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- (8CI); 3,7-Dimethyl-2,6-octadienyl; (E)-3,7-Dimethyl-2,6-octadienyl; trans-3,7-Dimethyl-2,6-octadien-1-yl butyrate; 3,7-Dimethyl-2,6-octadienyl ester, (E)- (9CI); Estebu; Geraniol butyrate; Geranyl butanoate; Geranyl butyrate; Geranyl n-butyrate; Tanoate CAS No.: CoE No.:

106-29-6 274

FL No.: EINECS No.:

09.048 203-381-3

FEMA No.: JECFA No.:

2512 66

NAS No.:

2512

Description: Geranyl butyrate has a characteristic fresh, fruity, rose-like odor and sweet apricot-like taste. Consumption: Annual: 483.33 lb Individual: 0.0004096 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 4.127 mg IOFI: Nature Identical Empirical Formula/MW:

C14H24O2/224.34

Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index 1.455-1.462 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Colorless to pale-yellow liquid

Solubility

Assay 92% of total esters as C14H24O2 Boiling point 253∞C

Specific gravity

Soluble in alcohol, most fixed oils; insoluble in glycerin; 1:6 in 80% alcohol 0.889-0.904 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 17.45 5.34 15.80 18.11

Max. 3.00 23.02 5.34 20.16 22.53

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 1.41 0.31 7.78 15.74

Max. 0.03 1.45 0.31 10.96 21.86

Synthesis: By heating geraniol and butyryl chloride in the presence of pyridine, or from geraniol and butyric anhydride in the presence of camphor sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Sweet, fruity, green, slightly floral with a lingering tropical fruity aftertaste. Natural occurrence: Reported found in the essential oil of Darwinia grandiflora; it has been identified in lavender oil and in other essential oils. Also reported found in citrus peel oils, celery leaves and stalks, tomato, thymus, passion fruit, mango, Calfornia pepper and babaco fruit (Carica pentagona Heilborn).

GERANYL FORMATE Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-ol formate; trans-3,7-Dimethyl-2,6-octadien1-yl formate; Formic acid, 3,7-dimethyl-2,6-octadienyl ester, (E); Formic acid, geraniol ester; Geraniol formate; Geranyl formate; 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (E)- (8CI) (9CI) CAS No.: CoE No.:

105-86-2 343

FL No.: EINECS No.:

09.076 203-339-4

FEMA No.: JECFA No.:

2514 54

NAS No.:

2514

Description: Geranyl formate has a fresh, green, leafy, rose odor with a bitter taste. Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 3.999 mg IOFI: Nature Identical Empirical Formula/MW:

C11H18O2/182.26

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Specifications: (FCC, 1997) Acid value

3.0 (max)

Appearance

Colorless to pale-yellow liquid

Refractive index 1.457-1.466 Soluble in alcohol, most fixed oils; insoluble in glycSolubility erin, propylene glycol, water; 1:3 in 80% alcohol Specific gravity 0.906-0.920

Assay 85% of total esters as C11H18O2 Boiling point 216∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 13.88 0.84 14.10

Max. 3.00 27.73 0.84 19.66

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.38 12.33 18.06

Max. 23.79 15.95 24.26

Synthesis: Prepared by direct esterification of geraniol with formic acid. Aroma threshold values: Detection: 200 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, floral, citrus, waxy, fruity, apple and apricot-like. Natural occurrence: Reported found in geranium oil and in the oil of Ledum palustre. Also reported found in citrus peel oils, rabbiteye blueberry, white wine, black tea and fermented tea.

GERANYL HEXANOATE Synonyms: (E)-3,7-Dimethylocta-2,6-dien-1-yl n-hexanoate; Geranyl caproate; Geranyl hexa-noate; Hexanoic acid, 3,7-dimethyl-2,6-octadienyl ester; Hexanoic acid, 3,7-dimethylocta-2,6-dien-1-yl ester, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, hexanoate, (E) CAS No.: CoE No.:

10032-02-7 FL No.: 317 EINECS No.:

09.067 233-102-0

FEMA No.: JECFA No.:

2515 70

NAS No.:

2515

Description: Geranyl hexanoate has a rose-geranium odor with a strong undertone reminiscent of pineapple and banana. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 0.983 mg IOFI: Nature Identical Empirical Formula/MW:

C16H28O2/252.40

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Specifications: (JECFA, 1997) Appearance Boiling point

Colorless liquid 240∞C

Refractive index 1.45 Specific gravity 0.890

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.49 2.77

Max. 3.00 6.78 4.89

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.78 1.62 3.03

Max. 5.45 2.67 6.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of palmarosa and in the leaves of Phebalium dentatum. Also reported found in pawpaw, purple passion fruit, kumquat peel oil and babaco fruit (Carica pentagona Heilborn).

GERANYL ISOBUTYRATE Synonyms: trans-3-7-Dimethyl-2,6-octadienyl isobutyrate; Geranyl isobutyrate; Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, trans; Propanoic acid, 2-methyl-, 3,7-dimethyl2,6-octadienyl ester, (E); Propionic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E) CAS No.: CoE No.:

2345-26-8 306

FL No.: EINECS No.:

09.431 219-062-7

FEMA No.: JECFA No.:

2513 72

NAS No.:

2513

Description: Geranyl isobutyrate has a light rose odor and sweet, apricot-like taste. Consumption: Annual: 56.67 lb Individual: 0.00004802 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 1.100 mg IOFI: Nature Identical Empirical Formula/MW:

C14H24O2/224.34

Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Solubility

Insoluble in water; soluble in most organic solvents

Assay Refractive index

90.0% (min) 1.451-1.457

Specific gravity

0.885-0.893

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.32 3.72

Max. 3.00 10.30 7.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.28 1.47 3.91

Max. 6.67 3.37 8.37

Synthesis: By heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope. Aroma threshold values: Detection: 13 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, floral and citrus with a fruity nuance. Natural occurrence: Reported found in the essential oils of Japanese hops and valerian; and in guava, carrot, thymus, hop oil, beer, hybrid passion fruit juice and Spanish sage.

GERANYL ISOVALERATE Synonyms: Butanoic acid; 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E); Butyric acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E); trans-3,7-Dimethyl-2,6-octadienyl isopentanoate; Geranyl isovalerate; Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (E) CAS No.: CoE No.:

109-20-6 448

FL No.: EINECS No.:

09.453 203-655-2

FEMA No.: JECFA No.:

2518 75

NAS No.:

2518

Description: Geranyl isovalerate has a rose odor with an apple-pineapple undertone and sweet apple taste. Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 5.249 mg IOFI: Nature Identical Empirical Formula/MW:

C15H26O2/238.37

Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index 1.4538 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 27.11 37.50 11.33

Synthesis: n/a Aroma threshold values: n/a

Max. 3.00 31.97 37.50 17.07

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 11.25 16.93 155.00 155.00 7.20 9.28 22.15 25.20

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Taste threshold values: Taste characteristics at 15 ppm: Green, fruity, oily, herbal and melon-like. Natural occurrence: Reported found in Eucalyptus citriodora Hook, kumquat peel oil, lovage root and lovage leaf.

GERANYL PHENYLACETATE Synonyms: Geranyl a-toluate Acetic acid, phenyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)(8CI); Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- (9CI); trans-3,7-Dimethyl-2,6-octadien-1-yl phenylacetate; trans-3,7-Dimethyl-2,6- octadienyl phenylacetate; Geranyl phenylacetate; Phenylacetic acid, geranyl ester CAS No.: CoE No.:

102-22-7 231

FL No.: EINECS No.:

09.704 203-014-7

FEMA No.: JECFA No.:

2516 n/a

NAS No.:

2516

Description: Geranyl phynylacetate has a honey- and rose-like odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.919 mg IOFI: Artificial Empirical Formula/MW:

C18H24O2/272.39

Specifications: (FCC, 1997) Acid value

2.0 (max)

Appearance

Yellowish liquid

Assay

97% of total esters as C18H24O2

Refractive index 1.506-1.511 Miscible with alcohol, chloroform, ether; insoluble in Solubility water; 1:4 in 90% alcohol Specific gravity 0.971-0.978

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 9.00 7.00

Max. 3.00 15.00 9.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 9.00 2.34 7.80

Max. 14.50 4.10 13.60

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GERANYL PROPIONATE Synonyms: 2,6-Dimethyl-2,6-octadien-8-yl-propionate; (E)-3,7-Dimethyl-2,6-octadien-1-ol propionate; trans-3,7-Dimethyl- 2,6-octadien-1-yl propionate; Geranyl propionate; 2,6Octadien-1-ol, 3,7-dimethyl-, propanoate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, propionate, (E)- (8CI) CAS No.: CoE No.:

105-90-8 409

FL No.: EINECS No.:

09.128 203-344-1

FEMA No.: JECFA No.:

2517 62

NAS No.:

2517

Description: Geranyl propionate has a fruit, somewhat flowery odor and bitter taste. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 2.247 mg IOFI: Nature Identical Empirical Formula/MW:

C13H8O2/210.31

Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay 92% of total esters as C13H8O2 Boiling point 253∞C

Refractive index 1.456-1.464 Soluble in alcohol, most fixed oils; insoluble in glycSolubility erin, propylene glycol, water; 1:4 in 80% alcohol Specific gravity 0.896-0.913

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 12.04 9.38 5.20

Max. 3.00 17.32 9.38 11.38

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.41 2.42 2.49 6.23

Max. 13.67 4.90 4.21 10.77

Synthesis: By esterification of geraniol with propionic acid in the presence of a catalyst. Aroma threshold values: Detection: 10 ppb Taste threshold values: Natural occurrence: Reported found in Fortunella margarita, bitter orange, lemon and mandarin orange peel oils, bergamot oil, hop oil, cardamom, chervil and Spanish sage.

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GERANYL TIGLATE Synonyms: 2-Butenoic acid, 2-methyl-3,7-dimethyl-2,6-octadienyl ester, (E,E)-; Tiglic acid, 3,7-dimethyl-2,6-octadienyl ester; Tiglic acid, geraniol ester; Geranyl 2-methylcrotonate; Geranyl 2-methyl-2-butenoate CAS No.: CoE No.:

7785-33-7 11829

FL No.: EINECS No.:

09-383 232-078-9

FEMA No.: JECFA No.:

4044 n/a

NAS No.:

n/a

Description: Geranyl tiglate has a pleasant, herbaceous, geranium and fruity odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 6.735 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3

O

C15H24O2/236

CH3

O

H3C

CH3

CH3

Specifications: Appearance Assay

Colorless to pale yellow liquid 95% (sum of isomers)

Solubility Specific gravity

Soluble in alcohol 0.890-0.920 at 25∞C

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Confectionary, frostings Frozen dairy Fruit ices Hard candy

Usual 20 100 50 50 100

Max. n/a n/a n/a n/a n/a

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 50 50 20 100

Max. n/a n/a n/a n/a

Synthesis: Prepared in a patented process by reaction of sodium hydroxide, geraniol and methyl tiglate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in kumquat peel oil (Furtunella spp.) and geranium oil.

GERMANDER CHAMAEDRYS Botanical name: Teucrium chamaedrys L. Botanical family: Labiatae Other names: Chamaedrys; Wall germander; Common germander Foreign names: Germandree officinale (Fr.), Echter Gamader (Ger.), Xamedrios (Sp.), Camedrio (It.) CAS No.: CoE No.:

977081-08-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6068

Description: This small perennial herb is widespread from central Europe to Asia and North Africa. It is 10 to 30 cm (4 to 12 in.) high with a thin rhizome with stolons, shrubby stalks and

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spiked pinkish-red flowers. It blooms from May to September. The part used is the flowering tops. Germander has a bitter, tonic flavor. Germander and teucrin A, a major constituent, are claimed to be hepatotoxic62. Derivatives: Infusion (5%), 10% alcohol extract, and tincture (20% in 60% alcohol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Germander contains tannins, a small amount of a bitter body, an essential oil, and a camphor-like body, and is volatile with boiling water. Aroma threshold values: n/a Taste threshold values: n/a

Germander Chamaedrys Extract CAS No.: CoE No.:

977091-51-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Germander Chamaedrys. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6069

Individual: n/a

IOFI: Natural

Germander Chamaedrys Extract Solid CAS No.: CoE No.:

977091-52-3 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Germander Chamaedrys. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

62 Kouzi

et al. (1994). Chem. Res. Toxicol. 7, 850.

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6070

Individual: n/a

IOFI: Natural

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GERMANDER GOLDEN Botanical name: Teucrium polium L. Botanical family: Labiatae CAS No.: CoE No.:

977088-44-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6071

Description: Low canescent, tomentose, lanate or rarely pilose-hispid shrubs from 10 to 30 cm (2 to 6 in.) tall; basal branches procumbent, ascending or rarely suberect; leaves cuneateoblong or linear, semile, crenate, yellowish hoary, golden or rarely green, white, yellow or purple flowers. The shrub is native to Mediterranean regions and the Orient. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Germander contains b-sitosterol, stigmasterol, campesterol, brassicasterol and clerosterol.63 Presence of 10 terpenoidal compounds including the hydrocarbons b-pinene, limonene, a-phellandrene, and g- and d-cadinenes and the alcohols linalool, terpine-4-ol, cedrol, cedrenol and guaiol was detected in germander oil. The oil is rich in alcohols and devoid of esters.64 Aroma threshold values: n/a Taste threshold values: n/a

GHATTI GUM Botanical name: Anogeissus latifolia Wall. Botanical family: Combretaceae Other names: Gum ghatti; Anogeissus latifolia gum; Indian gum; Plant extract, gum ghatti CAS No.: CoE No.:

9000-28-6 n/a

FL No.: EINECS No.:

n/a 232-534-7

FEMA No.: JECFA No.:

2519 n/a

NAS No.:

2519

Description: Gum ghatti is an exudate from the tree Anogeissus latifolia, a large tree, widely distributed in India and Ceylon. The name “ghatti” is derived from the word ghats, meaning “passes,” and given to the gum because of its ancient mountain transportation routes. The tree A. latifolia is also used as a source of timber, and its tannin-rich leaves are used for tanning. Production, collection and processing methods are very similar to those for gum karaya. The largest crop is normally picked in April. The gum is an exudate from damaged bark, which is gathered by hand during the dry season and sold at auction; tears are ground to a fine particle size by the processor. Consumption: Annual: 2633.33 lb Individual: 0.002231 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1333 FDA (other): n/a 63 64

Capasso et al. (1983). Boll. Soc. Ital. Biol. Sper. 59, 1639. Hassan et al. (1979). J. Pharm. Sci. 68, 800.

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JECFA: No ADI allocated (1985) Trade association guidelines: FEMA PADI: 0.116 mg Specifications: (FCC, 1996)

715

IOFI: n/a

Ash (acid insoluble) Ash (total) Arsenic (as As)

Not more than 1.75% Not more than 6% Not more than 3 mg/kg

Insoluble matter Lead Loss on drying

Heavy metals (as Pb)

Not more than 0.002%

Viscosity

Not more than 1% Not more than 5 mg/kg Not more than 14% A 5% solution exhibits the viscosity measured in centipoises within the range stated on the label

Physical–chemical characteristics: It is light- to dark-tan and is insoluble in 90% alcohol. Gum ghatti is essentially a calcium salt of ghattic acid, a polysaccharide with a molecular weight of approximately 12,000. Structure is a complex water-soluble polysaccharide occurring as a calcium–magnesium salt. Composition: The gum contains chains of 1,6-linked beta-D-galactopyranose residues, to which aldobiuronic acid unit are attached, either directly or through one or more 1,6-linked galactose residues. Gum ghatti is composed of L-arabinose, D-galactose, D-mannose, Dxylose, D-glucuronic acid, in a molar ratio of 10:6:2:1:2, and traces of 6-deoxyhexose. Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 0.45

Max. 0.90

Food Category Nonalcoholic beverages

Usual 1.00

Max. 2.00

Aroma threshold values: n/a Taste threshold values: n/a

GINGER Botanical name: Zingiber officinale Roscoe Botanical family: Zingiberaceae Other names: Ginger; Ginger root; Black ginger; Zingiberis rhizomes Foreign names: Gingembre (Fr.), Ingwer (Ger.), Jenijbre (Sp.), Zenzero (It.) CAS No.: CoE No.:

977001-38-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2520 n/a

NAS No.:

2520

Description: An herbaceous plant native to Asia, it is cultivated in tropical and subtropical countries (Jamaica, India, Africa, southern China and Australia). It can grow 60 to 90 cm (2 to 3 ft) tall and has tuber-like rhizomes with leaf-bearing and flower-bearing stems. The rhizomes must split for the plant to propagate. The African and Cochin variety rhizomes are used most frequently for distillation. It has a warm, sweet, strongly aromatic odor; sharp, pungent flavor. The rhizome is harvested between 6 and 20 months; taste and pungency increase with maturity. Brown ginger is produced from unpeeled rhizomes, whereas white ginger is produced from skinned rhizomes. Medicinal use of ginger dates back to ancient history and references to its use are found in Sesruta scriptures of Aurvedic medicine, as well as Sanskrit writings.65 Derivatives: Fluid extract, tincture (20% in 60 to 65% ethanol), oleoresin Consumption: Annual: 3,500,000.00 lb Individual: 2.9661 mg/kg/day 65 Langner

et al. (1998). Adv. Ther. 15, 25.

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 581.931 mg IOFI: Natural Composition: The characteristic aroma of ginger is due mainly to the presence of a zingiberol volatile oil. The major constituents in the rhizomes are carbohydrates (50 to 70%), lipids (2 to 8%). The lipids include free fatty acids (palmitic, oleic, linoleic, linolenic, capric, lauric and myristic), triglycerides and lecithins. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fats, oils Fruit juices

Usual Max. 3024.00 5248.00 92.00 92.00 113.00 113.00 808.20 2114.00 564.00 836.00 580.00 2232.00

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables

Usual 300.20 264.00 2500.00 538.60 5.59 304.90

Max. 1135.00 1124.00 2500.00 2488.00 5.59 2596.00

Aroma threshold values: n/a Taste threshold values: n/a

Ginger Extract Other names: Zingiber officinale Extract CAS No.: CoE No.:

84696-15-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2521 n/a

NAS No.:

2521

Description: Alcoholic extract of dried ginger. Ginger extract has a spicy and pungent taste. Also see above, Ginger. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 51.893 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 56.50 201.50 64.43 64.58

Max. 70.66 233.40 85.95 84.53

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 69.57 89.51 154.50 175.00 58.49 77.01 99.34 119.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fresh, pungent and woody.

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Ginger Oil Other names: Ginger oil; Ginger, oil; Ginger oleoresin; Oil of Ginger; Oils, ginger CAS No.: CoE No.:

8007-08-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2522 n/a

NAS No.:

2522

Description: Obtained by steam distillation of dried, ground rhizomes. The yield is approximately 0.25 to 1.2%. The oil has a warm, spicy, aromatic odor; the oil tends to thicken and darken on exposure to air. The oil lacks the pungency of the other derivatives. Consumption: Annual: 31000.00 lb Individual: 0.02627 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.154 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between -28∞ and -47∞ Heavy metals (as Pb) Passes test Refractive index Between 1.488 and 1.494 at 20∞C

Saponification value Not more than 20 Specific gravity 0.870-0.882

Physical–chemical characteristics: Ginger oil is a light-yellow to yellow liquid. It is soluble in most fixed oils and in mineral oil. It is soluble, usually with turbidity, in alcohol, but it is insoluble in glycerin and propylene glycol. Essential oil composition: Main constituents include sesquiterpenes, farnesene, methylheptenone, cineol, borneol, geraniol and linalool. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 11.33 21.78 32.00 12.90 22.37

Max. 14.95 36.88 32.00 21.18 29.47

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 24.60 17.77 11.47 5.75 16.36

Max. 37.88 46.14 19.67 10.61 27.61

Aroma threshold values: n/a Taste threshold values: n/a

Ginger Oleoresin CAS No.: CoE No.:

8002-60-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2523 n/a

NAS No.:

2523

Description: It is produced by solvent extraction of the dried unpeeled rhizome of Zingiber officinale, ground to a moderately coarse powder and subsequent removal of the solvent. Ginger oleoresin has a characteristic odor and pungent flavor of ginger. Consumption: Annual: 29,333.33 lb Individual: 0.02485 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 28.653 mg IOFI: Natural Physical–chemical characteristics: A dark-brown, viscous liquid, which usually deposits a grainy mass at the bottom of the container. It is soluble in alcohol (with sediment). Composition: The main constituents, in addition to those listed for the essential oil, include zingerone (a ketone, probably responsible for the pungent flavor) and gingerol. Oleoresin provides 4 to 7.5% of pungent substances as gingerol homologues, shogaol homologues, zingerone and volatile oils. Volatile oils (1 to 3%) consist of mainly sesquiterpenes b-besabolene and zingiberene. Gingerols, a class of cardiotonic compounds, have been identified in the oleoresins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Fruit juice

Usual 79.75 81.19 82.53 32.81 53.00

Max. 99.83 103.60 107.60 36.81 203.00

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 40.10 40.23 31.13 34.05 45.05

Max. 45.37 50.00 62.36 63.91 61.58

Aroma threshold values: n/a Taste threshold values: n/a

GINSENG Botanical name: Panax quinquefolium L. or P. ginseng C. A. Meyer. Botanical family: Araliaceae Other names: American Ginseng; Panax Ginseng; Divine root; Root of life; Jin-chen, Red Berry CAS No.: 84650-12-4 FL No.: (50647-08-0) CoE No.: n/a EINECS No.:

n/a

FEMA No.:

n/a

283-493-7

JECFA No.:

n/a

NAS No.:

n/a

Description: Ginseng is among the world’s most well-known herbs. A number of species of ginseng grow around the wolrd. Several species and varieties of ginseng are recognized from different countries. The two most commonly used species are P. folium L. and P. ginseng C.A. Meyer. Ginseng has a perennial, fusiform, whitish, thick and fleshy root, transversely wrinkled and terminating in fibers. The roots mature slowly and are harvested only after the first 3 years. The stem is round, smooth, green, often with a tinge of red, about 30 cm (1 ft) high, regularly divided at the top into three petioles, with a flower-stalk in the center. The petiole is round, smooth and swollen at the base; leaves 3 to 7, ternate, quinate, or septentate that drop in the fall. Flowers are small, greenish, in a simple umbel, supported by a round, slender peduncle, which rises from the top of the stem in the center of the petioles. The plant bears a cluster of red or yellowish fruits from June to July. The berries are kidney-shaped, retuse at both ends, compressed, of a bright-scarlet color, crowned with a calyx and styles, and contain

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two and sometimes three semicircular seeds. Root is the part used. It has a faint smell and the taste is sweetish, somewhat bitter, mucilaginous and feebly aromatic. Derivatives: Infusion Consumption: Annual: 22,154,000 lb (1993, world production) Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 310.528, 101.36 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: As early as 1854, a saponin called panaquilon was obtained from an aqueous infusion of P. quinquefolium.66 Several classes of compounds have been isolated from ginseng root. These include triterpene saponins, essential oil-containing polyacetylenes and sesquiterpenes, polysaccharides, peptidoglycans, nitrogen-containing compounds, and various ubiquitous compounds such as fatty acids, carbohydrates and phenolic compounds. Several studies have focused on the steroid-like compounds called ginsenoside. Five new dammarane-type triterpene oligoglycosides called quinquenosides I, II, III, IV and V were isolated together with 14 known dammarane-type triterpene oligoglycosides such as chikusetsusaponin IVa, pseudo-ginsenoside-RC1, malonyl-ginsenoside-Rb1, and notoginsenosides-A,-C, and -K from the 1-butanol-soluble fraction. From the ethyl acetate-soluble fraction, four known acetylenic compounds and 6'-O-acetyl ginsenoside-Rg1 were isolated.67 Reported uses: Some popular products are made from ginseng, which include many types of ginseng herbal teas sold in tea bags, granules and ready-to-drink cans. The dried roots, prongs and especially the fibers can be steeped in hot water to produce a liquid tea that manufacturers can sweeten and package aseptically. The supplementation of chewing gums and candies with ginseng are also popular applications. Aroma threshold values: n/a Taste threshold values: n/a

GLUCOSE PENTAACETATE Synonyms: Pentaacetyl glucose; 1,2,3,4,6-Pentaacetyl-a-D-glucose; 1,2,3,4,6-Pentaacetylb-D-glucose CAS No.: CoE No.:

3891-59-6 n/a

FL No.: EINECS No.:

09.258 223-439-1

FEMA No.: JECFA No.:

2524 n/a

NAS No.:

2524

Description: Glucose pentaacetate is odorless but has a bitter flavor. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

66 Garrigues. (1854). Am. J. Pharm. 90, 231. 67 Yoshikawa et al. (1998). Chem. Pharm. Bull.

(Tokyo) 46, 647.

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Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: Artificial

C16H22O11/390.34

Specifications: (Burdock, 1997) Appearance

White, crystalline powder

Optical rotation

Assay

Commercial product probably a mixture of 90% b-d and 10% a-d

Insoluble in water and pet ether; soluble in alcohol, benzene and ether; Solubility a-d, 5 g/100 ml CHCl3; b-d, 7 g/100 ml CHCl3

At 20∞C: a-d, + 101.6∞; b-d, + 3.8∞

Melting point Pure a-d, 114∞C; pure b-d, 135∞C

Reported uses (ppm): n/a Synthesis: By acetylation of glucose using any number of techniques, including ZnCl2 and pyridine, sodium acetate, and acetic anhydride and pyridine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Bitter-like with a citrus tonic flavor. Natural occurrence: Not reported found in nature.

L-GLUTAMIC ACID Synonyms: Aminoglutaric acid; alpha-Aminoglutaric acid; L-2-Aminoglutaric acid; 2-Amino-pentanedioic acid; 1-Aminopropane-1,3-dicarboxylic acid; Glusate; Glutacid; Glutamate, L; Glutamic acid; Glutamic acid, L; alpha-Glutamic acid; L-Glutamic acid; L-(+)-Glutamic acid; (S)-Glutamic acid; (S)-(+)-Glutamic acid; Glutamicol; Glutamidex; Glutaminic acid; Pentanedioic acid, 2-amino-, (S) CAS No.: CoE No.:

56-86-0 n/a

FL No.: EINECS No.:

n/a 200-293-7

FEMA No.: JECFA No.:

3285 n/a

NAS No.:

3285

Description: L-Glutamic acid has a very faint odor reminiscent of yeast or freshly baked bread and a mild, somewhat sweet, meat-like taste. This is a naturally occurring amino acid of plant and animal proteins. The average glutamic acid content of food proteins is 20%, expressed as glutamic acid per 100 g of the edible portions. For a detailed description, see Burdock (1997). Consumption: Annual: 40000.00 lb Individual: 0.03389 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 182.10 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1987)

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Trade association guidelines: FEMA PADI: 116.280 mg Empirical Formula/MW:

721

IOFI: Nature Identical

C5H9NO4/147.13 Specifications: (FCC, 1996) Appearance Assay

White or colorless, free-flowing, crystalline powder Not less than 98.5% and not more than 101.5% C5H9NO4, calculated on the dried basis

Heavy metals Not more than 0.002% (as Pb) Lead

Loss on drying

Not more than 0.1%

Residue on ignition

Not more than 0.3%

Slightly soluble in water, forming acidic solutions Between +31.5∞ and +32.5∞ Specific rotation after drying Solubility

Not less than 10 mg/kg

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gravies Meat products

Usual 400.00 400.00 400.00 400.00

Max. 400.00 400.00 400.00 400.00

Food Category Milk products Nonalcoholic beverages Soups

Usual Max. 400.00 400.00 400.00 400.00 400.00 400.00

Synthesis: By hydrolysis of gluten (wheat, corn, or other vegetable sources); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and l-isomer by fractional crystallization; from 2-cyclopentenylamine; by microbial conversion of a-ketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid, using B. pumilus; from starch. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in many vegetable proteins, in beef fibrin, in the chrysalis of silkworm, in the hydrolysate of crystalline insulin; also present in other important peptides, such as glutathione, tyrocidin, folic acid, b-lactoglobulin, secretin and bacitracin, and in growth hormone.

L-GLUTAMINE Synonyms: 2-Aminoglutaramic acid; L-2-Aminoglutaramidic acid; Glumin; Glutamic acid amide; Glutamic acid 5-amide; L-Glutamic acid gamma-amide; L-Glutamid; Glutamine; gamma-Glutamine; Glutamine, L; L-Glutamine; Levoglutamid; Levoglutamida; Levoglutamide; Levoglutamidum; Pentanoic acid, 2,5-diamino-5-oxo-, (S) CAS No.: CoE No.:

56-85-9 n/a

FL No.: EINECS No.:

17.007 200-292-1

FEMA No.: JECFA No.:

3684 n/a

NAS No.:

3684

Description: L-Glutamine is odorless but has a slightly sweet taste. L-Glutamine performs a major role in DNA synthesis and supports the immune system by means of glutathione synthesis. Consumption: Annual: 550.00 lb Individual: 0.0004661 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 172.320 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.076 mg Empirical Formula/MW:

IOFI: n/a

C5H10N2O3/146.15 Specifications: (FCC, 1996) Appearance Assay Heavy metals (as Pb)

White crystals or crystalline powder Not less than 98.5% and not more than 101.5% C5H10N2O3 after drying Not more than 10 mg/kg

Loss on drying Not more than 0.3%

Melting point

185∞C

Residue on ignition

Not more than 0.1%

Solubility Specific rotation

Soluble in water; practically insoluble in alcohol and ether; forms acidic solutions Between +6.3∞ and +7.3∞ after drying

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products Nut products

Usual 10.00 20.00 15.00

Max. 350.00 350.00 350.00

Food Category Seasonings, flavorings Soft candy

Usual Max. 25.00 350.00 10.00 350.00

Synthesis: By isolation from sugarbeet juice. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as the most abundant free amino acid in animal plasma and tissue.

GLYCEROL Synonyms: Glycerin; 1,2,3-Propanetriol; Trihydroxypropane CAS No.: CoE No.:

56-81-5 n/a

FL No.: EINECS No.:

n/a 200-289-5

FEMA No.: JECFA No.:

2525 n/a

NAS No.:

2525

Description: Glycerol is a sweet-tasting, syrupy liquid. It has not more than a slight characteristic odor, which is neither harsh nor disagreeable. Glycerol is a trihydric alcohol. It is hygroscopic and its solutions are neutral. Consumption: Annual: 28,833,333.33 lb Individual: 24.4350 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 182.1320, 169.175, 169.176, 169.177, 169.178, 169.180, 169.181 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1976)

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Trade association guidelines: FEMA PADI: 7.279 mg Empirical Formula/MW:

723

IOFI: Nature Identical

C3H8O3/92.10 Specifications: (FCC, 1996) Appearance

Clear, colorless, syrupy liquid

Readily carbonizable Passes test substances

Assay

Not less than 95.0% and not more than 100.5% of C3H8O3

Residue on ignition

Chlorinated compounds (as Cl) Color Heavy metals (as Pb)

Not more than 0.003%

Solubility

Passes test

Specific gravity

Not more than 0.01% Miscible with water, alcohol; insoluble in chloroform, ether, fixed oils, volatile oils Not more than 1.249

Not more than 5 mg/kg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 0.49 17.84 13.63 69.72 0.20 0.33 0.02 25.64 0.17

Max. 0.92 34.04 18.55 69.74 0.21 0.46 0.07 42.75 0.20

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 21.71 42.00 1.11 83.59 0.72 21.50 1.78 74.02

Max. 22.49 54.00 1.76 83.59 1.39 23.50 3.75 74.02

Synthesis: Obtained from oils and fats as a by-product in the manufacture of soaps and fatty acids; synthesized from propylene; also production from sugars by fermentation. Aroma threshold values: Greater than 20,000 ppm Taste threshold values: n/a Natural occurrence: Reported found in cocoa, apple, cider, beer, sour cherries, peach and wine.

GLYCEROL TRIBUTYRATE Synonyms: Butanoic acid, 1,2,3- propanetriyl ester; Butyric acid triester with glycerin; Butyrin; Butyrin, tri; Butyryl triglyceride; Glycerin tributyrate; Glycerol tributanoate; Glycerol tributyrate; Glyceroltributyrin; Tributin; Tributyrin; Tri-n-butyrin; Tributyroin; Tributyryl glyceride; 1,2,3-Propanetriyl butanoate CAS No.: CoE No.:

60-01-5 n/a

FL No.: EINECS No.:

09.211 200-451-5

FEMA No.: JECFA No.:

2223 n/a

NAS No.:

2223

Description: Glycerol tributyrate has a characteristic odor and bitter taste. Consumption: Annual: 1200.00 lb Individual: 0.001016 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 184.1903, 582.60 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 108.596 mg Empirical Formula/MW:

IOFI: Nature Identical

C15H26O6/302.37

Specifications: (FCC, 1996) Acid value

5.0

Boiling point

Appearance

Colorless, somewhat oily liquid

Solubility

Assay

99% of C15H26O6

Specific gravity

308∞C Soluble in alcohol, chloroform, ether; insoluble in water 1.034-1.037

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 766.50 21.45 6.79

Max. 956.50 33.70 8.54

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 8.00 10.00 2.56 4.38 423.10 770.00

Synthesis: Prepared by esterification of glycerol with excess butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hydrogenated soybean oil.

GLYCERYL 5-HYDROXYDECANOATE Synonyms: Decanoic acid, 5-hydroxy-, monoester with glycerol; Decanoic acid, 5- hydroxy-, monoester with 1,2,3-propanetriol (9CI); Glyceryl 5-hydroxydcanoate; 5- Hydroxydecanoic acid, monoester with glycerol CAS No.: CoE No.:

26446-31-1 FL No.: n/a EINECS No.:

09.543 247-699-0

FEMA No.: JECFA No.:

3685 923

NAS No.:

3685

Description: Glyceryl 5-hydroxydecanoate has a mild, fatty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002).

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 2.325 mg Empirical Formula/MW:

725

IOFI: Artificial

C13H26O5/262.39 Specifications: (Burdock, 1997) Appearance Viscous, slightly yellow liquid 10.7% ± 1.7 glyerol; 28.4% ± 4.5 free delta-decalactone; 29.1 ± 4.9 monoglycerAssay ides; 17.1 ± 4.0 diglycerides; 8.7% ± 2.4 triglycerides

Refractive index 1.4645-1.4200 Insoluble in water; soluble in fat

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 15.00 15.00

Max. 50.00 50.00

Food Category Imitation dairy

Usual 5.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL 5-HYDROXYDODECANOATE Synonyms: Dodecanoic acid, 5-hydroxy-, monoester with glycerol; Glyceryl 5-hydroxydodecanoate; 5-Hydroxydodecanoic acid, monoester with glycerol CAS No.: CoE No.:

26446-32-2 FL No.: n/a EINECS No.:

09.544 247-700-4

FEMA No.: JECFA No.:

3686 924

NAS No.:

3686

Description: Glyceryl 5-hydroxydodecanoate has a mild, fatty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.872 mg IOFI: Artificial Empirical Formula/MW:

C15H30O5/290.45 Specifications: (Burdock, 1997) Appearance

Viscous, slightly yellow liquid

Refractive index 1.4635-1.4660 at 25∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Assay

6.5% ± 1.7 glycerol; 42.5% ± 4.9 free delta-dodecalactone; 22.9∞ ± 5.5 monoglycerides; 15.1∞ ± 4.2 diglycerides; 4.6% ± 2.4 triglycerides

Solubility

Insoluble in water; soluble in fats (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 25.00 25.00

Max. 50.00 50.00

Food Category Imitation dairy

Usual 5.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL MONOOLEATE Synonyms: Glycerin monooleate; Glycerine monooleate; Glycerol, 1-mono (9-octadecenoate); Glycerol monooleate; Glycerol oleate; Glyceryl monooleate; Glyceryl oleate; Monoglyceryl oleate; Monoolein; Monooleoylglycerol; 9-Octadecenoic acid (Z)-, monoester with 1,2,3-propanetriol (9CI); Oleic acid glycerol monoester; Oleic acid, monoester with glycerol; Oleic acid monoglyceride; Olein, mon; Oleoylglycerol; Oleylmonoglyceride; Olicine; Peceol; 9-Ooctadecenoic acid (z)-, monoester with 1,2,3-propanetriol CAS No.: CoE No.:

25496-72-4 FL No.: n/a EINECS No.:

n/a 247-038-6

FEMA No.: JECFA No.:

2526 n/a

NAS No.:

2526

Description: Glyceryl monooleate has a characteristic odor. It is a polar lipid that swells in water to give several phases with different rheological properties. Glyceryl monooleate is a mixture of the glycerides of oleic acid and other fatty acids, consisting mainly of monooleate. Consumption: Annual: 84333.33 lb Individual: 0.07146 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1323 FDA (other): n/a JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 15.408 mg IOFI: n/a Empirical Formula/MW:

C21H40O4/356.55

Specifications: (Burdock, 1997) Acid value

2.0 (max)

Flash point

216∞C (Part 1 of 2)

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727

Specifications: (Burdock, 1997) (Continued) Appearance

Pale-yellowish, oily, somewhat viscous liquid

Solubility

Assay Oleic acid <1%, water <1% Boiling point 138-140∞C

Specific gravity

Soluble in chloroform, ether, mineral oil; practically insoluble in water 0.96 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 40.00 100.00

Max. 80.00 200.00

Food Category Nonalcoholic beverages

Usual 20.00

Max. 22.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL MONOSTEARATE Synonyms: Glycerin monostearate; Glyceryl monostearate; Glyceryl stearate; Monostearin; Octadecanoic acid, monoester with 1,2,3-propanetriol; Stearic acid, monoester with glycerol; Stearic monoglyceride CAS No.: CoE No.:

31566-31-1 FL No.: n/a EINECS No.:

n/a 250-705-4

FEMA No.: JECFA No.:

2527 n/a

NAS No.:

2527

Description: Glyceryl monostearate is waxy to the touch and has a slight, fatty odor and taste. The USP describes glyceryl monostearate as consisting of not less than 90% of monoglycerides, chiefly glyceryl monostearate and glyceryl monopalmitate. Consumption: Annual: 3,683,333.33 lb Individual: 3.1214 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 139.150, 184.1324, 139.110, 139.115, 1239.17, 139.120, 139.121, 139.122, 139.125, 139.135, 139.138, 139.140, 139.155, 139.160, 139.165, 139.180 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.906 mg IOFI: n/a Empirical Formula/MW:

C21H42O4/358.57 Specifications: (Burdock, 1997) Appearance Assay

Solid, white mass or flaky, white crystals of waxy texture 90% (min)

Melting point

56∞C

Saponification value

155-177

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Imitation dairy

Usual 3.20 2.32 5.00 0.25 1.29 0.48 5.00 1.92

Max. 5.18 3.68 10.00 0.80 1.42 0.82 5.00 2.92

Food Category Meat products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy Soups Sweet sauce

Usual 0.10 0.02 20.00 2.26 1.06 3.66 0.30 3.90

Max. 0.30 0.03 25.00 5.06 2.01 3.89 0.30 3.90

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL TRIBENZOATE Synonyms: 1,2,3-Propanetriol brigenzoate; tribenzoin; Glycerol tribenzoate; Glyceryl tribenzoate; 1,2,3-Propanetriol, tribenzoate (9CI); Tribenzoin CAS No.: CoE No.:

614-33-5 n/a

FL No.: EINECS No.:

09.812 210-379-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 10.400 mg Empirical Formula/MW:

3398 n/a

NAS No.:

3398

Individual: 0.001184 mg/kg/day

IOFI: n/a

C24H20O6/404.43

Specifications: (Burdock, 1997) Melting point Solubility

76∞C Very soluble in ether, ethyl acetate, benzene and chloroform

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Max. 100.00

Specific gravity

1.228 at 12∞C

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Natural occurrence: Not reported found in nature.

GLYCERYL TRIPROPANOATE Synonyms: Propionic acid, triglyceride; Glycerine tripropionate; Glycerol tripropionate; Glyceryl tripropanoate; 1,2,3-Propanetriol, tripropanoate (9CI); Propionin, tri- (8CI); Tripropionin; Tripropionine CAS No.: CoE No.:

139-45-7 n/a

FL No.: EINECS No.:

09.263 205-365-1

FEMA No.: JECFA No.:

3286 n/a

NAS No.:

3286

Description: Glyceryl tripropanoate is odorless with a bitter taste. Consumption: Annual: 24,666.67 lb Individual: 0.02090 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.266 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O6/260.29

Specifications: (FCC, 1996) Acid value Appearance Boiling point

2.0 (max) Colorless to pale-yellow liquid 175-176∞C

Refractive index Specific gravity

1.431-1.435 1.078-1.082

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 20.00 10.00

Max. 50.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 39.00

Max. 20.00 39.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Oily, bitter with a fatty, nutty aftertaste. Natural occurrence: Data not found.

GLYCINE Synonyms: Glycocoll; Aminoacetic acid; Aminoethanoic acid; Acetic acid, amino; Acide aminoacetique; Acido aminoacetico; Acidum aminoaceticum; Amitone; Glicoamin; Gly; Glycin; Glycine (8CI)(9CI); Glycine, non-medical; Sucre de gelatine CAS No.: CoE No.:

56-40-6 n/a

FL No.: EINECS No.:

17.034 200-272-2

FEMA No.: JECFA No.:

3287 n/a

NAS No.:

3287

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Description: Glycine is odorless and has a slightly sweet taste. Consumption: Annual: 4500.00 lb Individual: 0.003813 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.812, 172.320 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 12.71 mg IOFI: Nature Identical Empirical Formula/MW: C2H5O2N/75.07 Specifications: (FCC, 1996) Appearance Assay

White to colorless, crystalline powder Not less than 98.5% and not more than 10.15% of C2H5O2N after drying

Heavy metals Not more than 0.002% (as Pb) Lead

Loss on drying Not more than 0.2% Residue Not more than 0.1% on ignition Soluble in water; very slightly soluble in alcohol Solubility and ether

Not more than 5 m/kg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Jams, jellies

Usual 50.00 25.00 50.00

Max. 150.00 150.00 150.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 50.00 150.00 25.00 150.00

Synthesis: From chloroacetic acid and ammonia; from protein sources such as gelatin and silk fibroin; from ammonium bicarbonate and sodium cyanide; by catalytic cleavage of serine; from hydrobromic acid and methyleneaminoacetonitrile. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Gelatin and silk fibroin are reportedly the best natural sources of this amino acid.

GLYCYRRHIZIN, AMMONIATED Other names: Ammoniated glycyrrhizin; Ammonium glycyrrhizate; alpha-D-Glucopyranosiduronic acid, (3-beta, 20-beta)-20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-beta-Dglucuropyranuronosyl-, ammoniate; alpha-D-Glucopyranosiduronic acid, (3beta, 20beta)20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-beta-D-glucuropyranuronosyl-, mono ammonium salt; Glycyrrhizic acid ammonium salt (9CI); Glycyrrhizic acid ammonium salt; Glycyrrhizic acid, monoammonium salt; alpha-D-; Glycyrrhizic acid monoammonium salt; Glycyrrhizin, ammoniated (Glycyrrhiza spp.); Glycyrrhizic acid, mono ammonium salt trihydrate; Glycyrrhizin monoammonium; Monoammonium glycyrrhizate; Monoammonium glycyrrhizinate CAS No.: 53956-04-0 CoE No.: n/a

FL No.: EINECS No.:

16.060 258-887-7

FEMA No.: JECFA No.:

2528 n/a

NAS No.:

2528

Description: Licorice (glycyrrhiza) root is the dried and ground rhizome and root portions of Glycyrrhiza glabra or other species of glycyrrhiza. Ammoniated glycyrrhizin is prepared

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from the water extract of licorice root by acid precipitation, followed by neutralization with dilute ammonia. Monoammonium glycyrrhizinate (C42H62O16NH45H2O) is prepared from ammoniated glycyrrhizin by solvent extraction and separation techniques. Consumption: Annual: 5450.00 lb Individual: 0.004618 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1408 (not to be used as a nonnutritive sweetener in sugar substitutes) FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 19.177 mg IOFI: Natural Specifications: (Burdock, 1997) Arsenic (As) <3 ppm £2.5% for ammoniated glycyrrhizin; Ash £0.5% for monoammonium glycyrrhizinate

Heavy metals (as Pb) <40 ppm

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Confection, frosting Baked goods Chewing gum Frozen dairy

Usual Max. 27.80 58.90 625.00 625.00 61.07 61.07 720.60 2278.00 50.14 91.06

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 52.02 79.07 400.50 676.30 24.57 51.26 762.60 1511.00

Aroma threshold values: n/a Taste threshold values: n/a

GRAINS OF PARADISE Botanical name: Aframomum meleguata Rosc. Botanical family: Zingiberaceae Other names: Cardamom seed; Guinea grains; Guinea pepper; Melegueta; Alligator pepper Foreign names: Grains de paradis (Fr.), Paradieskoerner (Ger.), Melegueta (Sp.), Grana Paradisi (It.) CAS No.: CoE No.:

977050-87-5 15

FL No.: EINECS No.:

08.015 n/a

FEMA No.: JECFA No.:

2529 n/a

NAS No.:

2529

Description: The plant is native to western tropical Africa. The plant bears yellow-orange seeds with a sharp, spicy, pungent taste. The part used is the seed. It was once used as a spice under the name of piper melegueta. Grains of paradise produces a hot, peppery western African condiment with a cardamom aroma. The oil is obtained by steam distillation of the seeds. The typical yield is approximately 0.5%. Derivatives: Tincture (20% in 75% ethanol) and the distillate (80% ethanol). Consumption: Annual: <1.00 lb Individual: 0.00002631 mg/kg/day Regulatory Status: CoE: Seed: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: Nonalcoholic beverages 100; meat products. FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.443 mg Specifications: (Burdock, 1997) Optical rotation

ca. -3∞ to -4∞

Specific gravity

IOFI: Natural 0.894-0.884 at 15∞C

Physical–chemical characteristics: The oil is a yellow liquid, scarcely scented, with a taste similar to that of the dried product. Composition: The seeds contain up to 3% by weight of dry seeds, 6- and 8-gingerols and 6and 8-paradols in equal proportions. Seed essential oil has been found to contain eugenol and other phenols (CoE, 2000) Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 3.00

Max. 3.00

Food Category Nonalcoholic beverage

Usual Max. 2.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

GRAPEFRUIT Botanical name: Citrus paradisi Macfad.; C. decumana L. Botanical family: Rutaceae Foreign names: Pamplemousse (Fr.), Pompelmusen (Ger.), Pamplemusa (Sp.), Pomplemo (It.) Description: The plant grows 9 to 15 m (30 to 50 ft) tall. The tree has a rounded and conical head, ovate glabrous leaves and smooth, gray-brown bark. The tree bears large, white, fragrant flowers. The fruit is large, light lemon or orange, with a thin rind and grayish-yellow or flesh pink. The odor is fresh and citrus-like; taste is reminiscent of sweet and bitter orange to some degree. The parts used are the fruit and peel. Historically and botanically, the origin of grapefruit is uncertain and appears to have developed from the Shaddok variety native to the West Indies. The plant is cultivated in the U.S. (Florida, California, Texas), eastern Asia, West Indies, Brazil and Nigeria. The C. decumana variety yields the largest fruits (up to 10 kg). Derivatives: Juice and extract. Naringin, a bitter, white, crystalline glucoside, is found in the blossoms and the flavedo of the fruits. Naringin yields rhamnose and naringenin (C15H12O5) on hydrolysis. A naringin extract, prepared from the expressed peels, is used for flavors. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 145.145, 146.132, 150.140, 150.160, 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Chemical components of citrus fruit include sugars, polysaccharides, organic acids, nitrogenous constituents, lipids, carotenoids (that contribute to color), vitamins, minerals, flavonoids and volatile components that contribute to aroma.68 It is also high in fiber and water. Some of the constituents (naringin, naringenin, limonin and obacunone) of grapefruits have been found to affect liver enzymes. Aroma threshold values: n/a 68 Rangana

et al. (1983). Crit. Rev. Food Sci. Nutr. 19, 1.

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Taste threshold values: n/a

Grapefruit Essence Natural CAS No.: CoE No.:

977091-55-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6396

Description: See above, Grapefruit. Consumption: Annual: 15666.67 lb Individual: 0.01327 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4% with 5% sucrose: Citrus, juicy, grapefruit, pulpy, fleshy and fresh.

Grapefruit Oil Other names: Cold-pressed grapefruit oil; Grape fruit oil (Citrus paradisi Macf.); Grapefruit oil expressed; Oil of grapefruit; Oils, grapefruit CAS No.: CoE No.:

977083-05-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2530 n/a

NAS No.:

6414

Description: Grapefruit oil is the volatile component obtained by expression of the fresh peels of the fruit. It has a pleasant citrus-like odor and flavor. A low-grade oil is obtained by steam distillation of the crushed peels or even from seeds, but is not used in flavor work. In the U.S., grapefruit oil is mainly produced in Florida and to a lesser extent in Texas and California. Consumption: Annual: 24166.67 lb Individual: 0.02048 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +91∞ and +96∞ Heavy metals Not more than 0.004% (as Pb) Lead Not more than 10 mg/kg

Refractive index Between 1.475 and 1.478 at 20∞C Residue Between 5.0% and 10.0% on evaporation Specific gravity Between 0.848 and 0.856

Physical–chemical characteristics: Its color is yellow, sometimes reddish (often showing a flocculent separation of waxy material). It is soluble in most fixed oils, often with opalescence or cloudiness. It is slightly soluble in propylene glycol and insoluble in glycerin. It may contain a suitable antioxidant. Essential oil components: The main constituents include limonene (90%), 2 to 3% volatile fraction containing oxygenated compounds and sesquiterpenes, 7 to 8% waxy fraction, C8 to

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C10 aldehydes (1.67%), geraniol, cadinene, small amounts of citral and dimethyl anthranilate and acids. A terpeneless oil can be prepared by vacuum distillation, yielding a more soluble and more stable concentrated oil. However, a certain amount of terpenes must be left in the oil to retain the characteristic freshness of citrus flavor. Aroma threshold values: n/a Taste threshold values: n/a

Grapefruit Oil Concentrate CAS No.: CoE No.:

977083-05-8 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Grapefruit. Consumption: Annual: 24166.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6414

Individual: 0.02048 mg/kg/day

IOFI: Natural

Naringin Extract CAS No.: CoE No.:

977038-87-1 140

FL No.: EINECS No.:

07.006 n/a

FEMA No.: JECFA No.:

2769 n/a

NAS No.:

2769

Description: Naringin is a bioflavonoid derived from grapefruit peel. Naringin extract is prepared by converting grapefruit seeds and pulp into a very acidic liquid. Consumption: Annual: 1516.67 lb Individual: 0.001285 mg/kg/day Regulatory Status: CoE: (Additional toxicological and/or chemical information required). Use level in ppm: Baked goods 97.38; frozen dairy 54.23; soft candy 90.34; gelatins, puddings 78.16; nonalcoholic beverages 38.42; alcoholic beverages 175 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.067 mg IOFI: Nature Identical Specifications: (Burdock, 1997) Not less than 85% with a weight of loss not more than 10% on drying Residue on ignition Not more than 2% sulfated ash

Naringin content

Solubility

Readily soluble in alcohol, acetone, hot water; 0.5 g/l in water at 25∞C

Composition: The extract contains polyphenolic compounds, including quercitin, helperidin, campherol glycoside, neohelperidin, naringin, apigenin, rutinoside, poncirin, etc. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 137.50

Max. 175.00

Food Category Gelatins, puddings

Usual Max. 52.88 78.16 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 61.59 28.46

Max. 97.38 54.23

Food Category Nonalcoholic beverages Soft candy

Usual Max. 38.42 38.42 59.43 90.34 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: One part of naringin in 50,000 parts of water gives a distinct taste.

GRAPE SEED EXTRACT Botanical name: Vitis vinifera Botanical family: Vitaceae Other names: Masquelier’s™ CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4045 n/a

NAS No.:

n/a

Description: Grape seed extract has an astrigent taste. Consumption: Annual: n/a Individual: 3 mg/kg/day (reported in FDA GRAS notification) Regulatory Status: CoE: n/a FDA: GRAS (FDA GRN 000124) FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 39.399 mg/day (FEMA) IOFI: n/a Composition: Standardized grape seed extracts are reported to contain 74 to 78% oligomeric proanthocynidins and less than approximately 6% of free flavanol monomers on a dry weight basis. Specifically, grape seed extract contains the flavanol monomers (+)-catechin, (–)-epicatechin, (–)-epicatechin gallate, (–)-epigallocatechin and (–)-epigallocatechin gallate. Specifications: As cited in an FDA GRAS notification, specifications of grape seed extract include limits on the maximum levels of total phenols (gallic acid equivalents), total monomers, loss on drying, protein, ash, fat, polysaccharides, heavy metals, and microbial contaminants. Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Cheese Condiments, relishes Frozen dairy Gelatins, puddings Imitation dairy

Usual 100.00 100.00 100.00 100.00 100.00 100.00

Max. 200.00 200.00 200.00 200.00 200.00 200.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soups Sugar substitutes

Usual 100.00 100.00 100.00 100.00 100.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC (GUM) Botanical name: Guaiacum officinale L., G. sanctum L., Bulnesia sarmienti Lor. Botanical family: Zygophyllaceae

Max. 200.00 200.00 200.00 200.00 200.00 200.00

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Other names: Guaiac gum (Guaiacum spp.); Guaiac resin; Guiacum (resin); Gum guaiac; Gum guaiacum; Resin guaiac Foreign names: Gaiac (Fr.); Guajachol (Ger.), Guajaco (Sp.), Guaico (It.) CAS No.: CoE No.:

9000-29-7 n/a

FL No.: EINECS No.:

n/a 232-535-2

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Bulnesia sarmienti Lor. is a wild tree 3 to 4 m high, widespread in the woods of Argentina and in the Gran Chaco area of Paraguay. This variety yields the true guaiac. G. officinale L., also a tree native to tropical America (Caribbean Islands), grows wild or cultivated in Venezuela, Jamaica, Cuba and Colombia. This variety yields a resinous substance from which a tincture is prepared. The gum occurs as irregular masses enclosing fragments of vegetable tissues, or in large, nearly homogeneous masses and occasionally in more or less rounded or ovoid tears. The wood and sawdust from the tree are the parts used. Guaiac has a soft, pleasant, rose-like odor reminiscent of tea roses and a slightly acrid taste. Derivatives: Fluid extract, tincture (mainly from G. officinale L.). The tincture is generally a 10% solution in 60% ethanol. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 175.300, 181.24, 582.3336 FDA (other): n/a JECFA: ADI: 0-2.5 (1973) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (FCC, 1996) Alcohol-insoluble residue Ash (acid-insoluble) Ash (total) Heavy metals (as Pb)

Not more than 15.0% Not more than 2.0% Not more than 5.0% Not more than 0.002%

Lead Melting range Rosin

Not more than 10 mg/kg Between 85∞ and 90∞C Passes test

Physical–chemical characteristics: Externally, the gum is brownish-black to dusky-brown, acquiring a greenish color on long exposure; the fractured surface has a glassy luster. The thin pieces are transparent and vary in color from brown- to yellowish-orange. The powder is moderate yellow-brown, becoming olive-brown on exposure to the air. Guaiac gum dissolves incompletely but readily in alcohol, ether, chloroform and solutions of alkalies. It is slightly soluble in carbon disulfide. Composition: Guaiac gum contains guaiaconic acid, 70.3%; guaiac–resinic acid, 10.5%; guaiac-beta-resin, 9.8%; guaiacic acid, guaiac-yellow and impurities, 4.9%; gum, 3.7%; ash constituents, 0.8%. The resin of guaiac, upon dry distillation, yields a brown-red tar containing guaiacol, pyroguaiacin, guaiol (guaiacen), tiglin-aldehyde and kreosol. Aroma threshold values: n/a Taste threshold values: n/a

Guaiac Gum Extract CAS No.: CoE No.:

977099-15-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2531 n/a

NAS No.:

2531

Description: See above, Guaiac (Gum). The fluid extract is a reddish-brown liquid with a pleasant odor and burning, bitter taste. Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: n/a FDA: 21 CFR 175.300, 181.24, 582.3336 FDA (other): n/a JECFA: ADI: 0 to 2.5 (1973) Trade association guidelines: FEMA PADI: 41.600 mg Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 400.00

737

IOFI: Natural

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

Guaiac Wood Extract CAS No.: CoE No.:

977083-52-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Guaiac Gum. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.056 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 60.00 60.00 10.00

Max. 80.00 80.00 20.00

2533 n/a

NAS No.:

2533

Individual: <1.00 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 60.00 30.00

Max. 20.00 80.00 40.00

Aroma threshold values: n/a Taste threshold values: n/a

Guaiac Wood Oil Other names: Champaca-wood oil; Oils, champaca wood; Oils, essential, guaiac wood CAS No.: CoE No.:

8016-23-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2534 n/a

NAS No.:

2534

Description: The oil is obtained by steam distillation of chipped wood of B. sarmienti in approximately 3% yields. It has a woody, rose-like odor reminiscent of tea rose. Sometimes the oil exhibits a smoky note. Consumption: Annual: 300.00 lb Individual: 0.0002542 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.504 mg Specifications: (Burdock, 1997) -3∞ to -12∞ at 20∞ 1.5020-1.5070 at 20∞C

Optical rotation Refractive index

Solubility Specific gravity

IOFI: Natural 1:7 in 70% ethanol 0.960-0.975 at 25∞C/25∞C

Physical–chemical characteristics: It is a thick, viscous, orange-brown mass. Essential oil composition: The main constituent of the oil, also known as champaca wood oil, is guaiol, a sesquiterpene alcohol (85%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.93 10.66 20.88 2.28 2.13

Max. 1.89 14.19 20.88 4.31 3.67

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.72 10.00 0.75 7.11

Max. 5.36 22.00 1.45 11.38

Aroma threshold values: n/a Taste threshold values: n/a

GUAIACOL Synonyms: Guaiacol; o-Guaiacol; Guaicolina; Guaiastil; Guajakol; o-Hydroxyanisole; 2-Hydroxyanisole; 1-Hydroxy-2-methoxybenzene; o-Methoxyphenol; 2-Methoxyphenol; 2-Methoxy-4-propenylphenol; Methylcatechol; o-Methyl catechol; Phenol, o-methoxy(8CI); Phenol, 2-methoxy- (9CI); Propenylguaiacol; Pyrocatechol methyl ester; Pyrocatechol monomethyl ether; Pyroguaiac acid; 4-Propenylguaiacol CAS No.: CoE No.:

90-05-1 173

FL No.: EINECS No.:

04.005 201-964-7

FEMA No.: JECFA No.:

2532 713

NAS No.:

2532

Description: Guaiacol has a characteristic sweet odor. It is slightly phenolic. Consumption: Annual: 366.67 lb Individual: 0.0003107 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.643 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O3/124.14 Specifications: (JECFA, 2000) Appearance

Colorless to amber crystals

Assay

99.0% (min)

Boiling point Melting point

203-206∞C 28∞C

Refractive index 1.540-1.545 Slightly soluble in water; Solubility slightly soluble in alcohol Specific gravity 1.1129-1.140

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 1.00 1.69 0.10 0.01 0.69

Max. 3.00 3.39 0.10 0.01 1.53

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 0.89 3.29 0.76 0.81

Max. 1.84 6.31 1.45 1.87

Synthesis: Obtained from hardwood tar or synthetically from o-nitrophenol via o-anisidine. Aroma threshold values: Detection: 3 to 31 ppb Taste threshold values: n/a Natural occurrence: Detected in the distillation product from guaiac resin; guaiacol is found in castoreum oil, in the essential oil from flowers of Pandanus odoratissimus L., in the distillation waters of orange leaves, in the essential oil of Ruta Montana L. and in the essential oil of tobacco leaves. Also reported found in lemon peel oil, bog blueberry, asparagus, cabbage, celery, onion, chive, tomato, peppermint oil, rye bread, Parmesan cheese, butter, smoked fish, meats, cognac, beer, brandy, rum, whiskies, sherry, grape wines, cocoa, coffee, tea, peanuts, popcorn, soybeans, avocado, beans, mushroom, sesame seed, mango, tamarind, rice dill, licorice, corn oil, cuttlefish and other sources.

GUAIACYL ACETATE Synonyms: Acetyl guaiacol; o-Methoxyphenyl acetate; o-Acetoxyanisole; 1-Acetoxy-2methoxybenzene; o-Anisyl acetate; Eucol; Guaiacol acetate; Guaiacyl acetate; 2-Methoxyphenol acetate; 2-Methoxyphenyl acetate; Phenol, o-methoxy-, acetate (8CI); Phenol, 2-methoxy-, acetate (9CI) CAS No.: CoE No.:

613-70-7 552

FL No.: EINECS No.:

09.174 613-70-7

FEMA No.: JECFA No.:

3687 718

NAS No.:

3687

Description: Guaiacyl acetate has an odor similar to that of guaiacol. Consumption: Annual: <1.00 lb Individual: 0.0003508 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 2.065 mg IOFI: n/a Empirical Formula/MW: C9H10O3/166.18 Specifications: (JECFA, 2000) Acid value

1.0 (max) Colorless to pale, straw -colAppearance ored liquid Assay 98.0% (min) Boiling point 240-241∞C

Refractive index Solubility Specific gravity

1.507-1.513 Insoluble to slightly soluble in water; miscible in alcohol 1.127-1.134

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.39 4.80 5.00

Max. 15.20 9.59 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.52

Max. 10.00 11.20

Synthesis: From guaiacol and excess acetic anhydride in the presence of trace amounts of H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GUAIACYL PHENYLACETATE Synonyms: o-Methoxyphenyl phenylacetate; Benzeneacetic acid, 2-methoxyphenyl ester (9CI); Guaiacyl phenylacetate CAS No.: CoE No.:

4112-89-4 238

FL No.: EINECS No.:

09.711 223-898-8

FEMA No.: JECFA No.:

2535 719

NAS No.:

2535

Description: Guaiacyl phenylacetate has a heavy, dry, woody, herbaceous odor and a woody, spicy, smoky flavor. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.970 mg IOFI: Artificial Empirical Formula/MW: C15H14O3/242.28 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Amber, viscous liquid

Assay

97.0% (min)

Melting point 38∞C Insoluble in water; very soluble Solubility in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.47 2.44 3.00

Max. 6.46 3.25 4.00

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 0.20 0.73 3.14

Max. 0.50 1.56 4.75

Synthesis: From phenylacetyl chloride and guaiacol in aqueous alkaline solutions or using pyridine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Sweet, phenolic, spicy, anisic with clover honey and vanilla nuances.

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Natural occurrence: Not reported found in nature.

GUAIENE Synonyms: 1,4-Dimethyl-7-isopropenyl-D-9,10-octahydroazulene; Azulene; Guaia-1(5),7 (11)-diene; Guaiene; beta-Guaiene; 1,2,3,4,5,6,7,8-Octahydro-1,4-dimethyl-7-(1-methylethylidene)-azu-Lene, (1S, cis); (1S-cis)-1,2,3,4,5,6,7,8-Octahydro-7-isopropylidene-1,4-dimethylazulene CAS No.: CoE No.:

88-84-6 n/a

FL No.: EINECS No.:

01.026 201-860-1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7719

Description: Guaiene has very little odor and a delicate, woody flavor. Consumption: Annual: <1.00 lb Individual: 0.00005701 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW:

C15H24/204.35

Specifications: (Burdock, 1997) Appearance

Mobile, greenish-yellow liquid

Refractive index

1.5022 at 19∞C; 1.5049 at 20∞C

Boiling point

123-124∞C at 9 mmHg; 128-130∞C at 12 mmHg

Solubility

Soluble in alcohol

Optical rotation

- 40∞21' (-16∞48') at 20∞C

Specific gravity

0.9115 at 18∞C; 0.9085 at 20∞C

Synthesis: Usually prepared by dehydrating guaiol with KHSO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Guaiene is a bicyclic sesquiterpene found naturally in patchouli oil and other essential oils in small quantities. Reported found in lime peel oil, peppermint oil, calamus, lovage root, seed and leaf and mangosteen (Garcinia mangostana L.).

GUAIOL ACETATE Synonyms: 1,4-Dimethyl-7-(a-hydroxy-isopropyl)-D-9,10-octahydroazulene acetate; 5-Azulene-methanol, 1,2,3,4,5,6,7,8-octahydro-alpha,alpha,3,8-tetramethyl-, acetate, (3S-(3alpha,5alpha,8alpha))- (9CI); 5-Azulenemethanol, 1,2,3,4,5 alpha,6,7,8-octahydro-alpha,alpha,3beta,8beta-tetramethy-l-, acetate (8CI); Guai-1(5)-en-11-ol, acetate;

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Guaiac acetate; Guaiol acetate; Guaiyl acetate; 1-Methyl-1-((3S,8S)-1,2,3,4,5,6,7,8-octahydro-3,8-dimethylazulen-5-yl)ethyl acetate CAS No.: CoE No.:

134-28-1 n/a

FL No.: EINECS No.:

09.808 check

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7729

Description: Guaiol acetate has a faint but lasting rose odor and sweet taste suggestive of currant. It is not very stable. Consumption: Annual: 88.33 lb Individual: 0.00007485 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW:

C17H28O2/264.41

Specifications: (Burdock, 1997) Acid value Appearance Assay Flash point

1 max Yellowish liquid 83% min (70% min) >100∞C

Refractive index 1.487-1.495 (1.4880-1.4980) at 20∞C Solubility 1:6 in 80% alcohol; 1:1 in 90% alcohol Specific gravity 0.975-0.990) at 25∞C

Reported uses (ppm): n/a Synthesis: By acetylation of guaiol, which is one of the constituents of the essential oil from guaiac wood. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GUARANA (GUM) Botanical name: Paullinia cupana H.B.K. (P. sorbilis Mart.) Botanical family: Sapindaceae Other names: Guarana paste or gum; Brazilian cocoa; Zoom Foreign names: Quarane (Fr.), Guarana (Ger.), Guarana (Sp.), Cupana Guarana (It.) CAS No.: CoE No.:

84929-28-2 FL No.: n/a EINECS No.:

n/a 284-512-1

FEMA No.: JECFA No.:

2536 n/a

NAS No.:

2536

Description: Climbing, fast-growing shrubs cultivated in Brazil, Uruguay, Venezuela and other South American countries. It bears orange-yellow fruits that contain up to three seeds each. The seeds are collected and dry-roasted over fire. Guarana is the dried paste made from the crushed seeds. The part used is the seed. Guarana has an astringent, tonic, chocolate-like flavor. The extract is prepared by alcoholic extraction of the paste.

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Derivatives: Guarana paste (gum), extracts and flavor distillates. The comminuted and roasted guarana seeds are mixed with water to form a paste that exhibits a chocolate-like flavor. Consumption: Annual: 900.00 lb Individual: 0.0007627 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.985 mg IOFI: Natural Specifications: Vapor pressure (calculated): 0.01 mmHg at 20∞C Physical–chemical characteristics: Guarana is a brown powder with characteristic taste and odor. Essential oil composition: The main constituents include caffeine (theine), tannic acid, theophylline, theobromine, adenine, guanine, xanthine, hypoxanthine, resins, fixed oil, gums and saponins. Guarana is high in catechutannic acid and catechol, present in a concentration of 5 to 6% dry weight. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Nonalcoholic beverages

Usual 1.00 8.60

Max. 10.00 16.00

Food Category Soft candy

Usual 10.00

Max. 20.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAR GUM Botanical name: Cyamopsis tetragonolobus (L.) Botanical family: Leguminosae Other names: Burtonite v-7-e; Cyamopsis tetragonolobus gum; Guar flour; Gum cyamopsis; Jaguar a 20b; Jaguar a 20d; Jaguar a 40f; Jaguar no 124; Jaguar plus; Jaguar 6000; Plant extract, guar gum; Regonol; Cyamopsis gum; Galactasol; Guar; Guaran; Gum guar; Guar gum (9CI); Rein guarin; Solvent purified guar gum CAS No.: CoE No.:

9000-30-0 n/a

FL No.: EINECS No.:

n/a 232-536-8

FEMA No.: JECFA No.:

2537 n/a

NAS No.:

2537

Description: Guar gum is the endosperm of the seed of the Indian cluster bean, Cyamopsis tetragonolobus. It has been grown for several thousand years in India and Pakistan as a vegetable and a forage crop. The guar is a hardy and drought-resistant plant, which grows 1 to 2 m high with vertical stalks and resembles the soybean plant in general appearance. The guar pods, which grow in clusters along the vertical stems, are about 30 cm long and contain six to nine seeds, which are considerably smaller than locust bean seeds. Guar gum is odorless. As in the case of locust bean gum, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum. Typically, guar gum is around 80% of the endosperm of the guar seed. As the endosperm is about 40% of the seed, guar gum is roughly 30% of the guar plant seed. It is harvested before the first rain following the first frost to obtain maximum yield and purity (Burdock, 1997). Consumption: Annual: 5,400,000.00 lb Individual: 4.5762 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 133.124, 133.178, 133.179, 150.141, 150.161, 184.1339, 582.7339 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996); HOC (1992) JECFA: ADI: Not specified (1975) Trade association guidelines: FEMA PADI: 1.933 mg IOFI: Natural Specifications: (FCC, 1996) Acid-insoluble matter Arsenic (as As) Ash (total) Galactomannans Heavy metals (as Pb)

Not more than 7.0% Not more than 3 mg/kg Not more than 1.5% Not less than 70.0% Not more than 0.002%

Lead Loss on drying Protein Starch

Not more than 5 mg/kg Not more than 15.0% Not more than 10.0% Passes test

Physical–chemical characteristics: Guar gum is a white to yellowish-white powder. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate. Composition: Guar gum consists chiefly of a high molecular weight hydrocolloid polysaccharide (galactomannan), composed of a straight chain of D-mannose with a D-galactose side chain at approximately every other mannose unit. The mannose units are b-(1Æ4) linked and the single D-galactose units are joined to this chain by a-(1Æ6) linkages. The mannosegalactose ratio is about 2:1. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fish products Frozen dairy Fruit ices Fruit juice Fats, oils Gravies

Usual 1.61 10.11 1.23 0.16 0.01 1.17 1.88 1.55 1.20 2.56

Max. 1.96 11.26 7.83 0.50 0.02 2.69 4.18 1.93 3.38 3.02

Food Category Gelatins, puddings Imitation dairy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Snack food Soups Sweet sauce

Usual 0.25 2.04 0.20 1.67 2.00 0.03 10.08 1.11 1.17 7.00

Max. 0.25 4.90 0.29 4.25 2.50 0.09 10.75 3.24 1.18 9.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAVA Botanical name: Psidium species Botanical family: Myrtaceae Other names: Yellow guava CAS No.: CoE No.:

977050-90-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8229

Description: The name guava includes several tropical plants of the myrtle family that yield delicious fruits. The common guava (P. guajava) is a small, evergreen bush with fragrant, white flowers on solitary axillary stalks. The fruits are larger than a hen’s egg, roundish or pear-shaped, smooth and yellow. The rind is thin and brittle; the pulp is firm, aromatic, sweet

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745

and full of bony seeds. The common guava and the cattley or strawberry guava are grown extensively in Florida and southern California. The mara gamba (P. pygmaeum) is a dwarf species of Brazil with fruits no larger than gooseberries. The part used is the fruit. Consumption: Annual: <1.00 lb Individual: 0.002821 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.140, 150.160, 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Guava is known to contain lycopene. Xanthene dyes (i.e., phloxine B and uranine or phloxine B alone) isolated from guava fruits are phototoxic to tephritid fruit flies infesting guava fruits.69 Sixteen carotenoids were isolated from the flesh of Brazilian red guavas (Psidium guajava L.). The carotenoids were identified as phytofluene, (all-E)-, (9Z)-, (13Z)-, and (15Z)-beta-carotene, (all-E)-gamma-carotene, (all-E)-, (9Z)-, (13Z)-, and (15Z)lycopene, (all-E, 3R)-beta-cryptoxanthin, (all-E, 3R)-rubixanthin, (all-E, 3S,5R,8S)-cryptoflavin, (all-E, 3R,3'R, 6'R)-lutein, (all-E, 3S,5R,6R,3'S,5'R,8'R)-, and (all-E, 3S,5R,6R,3'S, 5'R,8'S)-neochrome. Thirteen of the carotenoids identified are reported as guava carotenoids for the first time.70 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2%: Fruity, tropical, apricot, peach and astringent.

69 Alcantara-Licudine et al. (2000). J. AOAC Int. 83, 563. 70 Mercadante et al. (1999). J. Agric. Food Chem. 47, 145.

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H HAW BLACK Botanical name: Viburnum prunifolium L. Botanical family: Caprifoliaceae Foreign names: Viorne americain (Fr.), Amerikaniseher Schneeball (Ger.), Viburno (Sp.), Viburno (It.) Description: Shrub or small tree, approximately 3 m (10 ft) high, native to the U.S. (Connecticut, Michigan, Georgia, Arkansas, Mississippi, Florida). The plant has obtuse or slightly pointed leaves similar to the Prunus species, ellipsoid or ovoid fruits, and highly flexible branches. The part used is the bark from the branches. Haw black is tonic, bitter and aromatic. Derivatives: Fluid extract, tincture (20% in 60% ethanol) and dried water alcoholic extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main constituents include salicin (saligenin glucoside), viburnin and a trace of essential oil. 1-Methyl 2,3-dibutyl hemimellitate, a novel component, has been isolated from Viburnum prunifolium.71 Aroma threshold values: n/a Taste threshold values: n/a

Haw Bark Black Extract CAS No.: CoE No.:

977073-85-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Haw Black. Consumption: Annual: 2766.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.503 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 0.20

Aroma threshold values: n/a Taste threshold values: n/a

71

Jarboe et al. (1969). J. Org. Chem. 34, 4202.

Max. 0.50

2538 n/a

NAS No.:

2538

Individual: 0.002344 mg/kg/day

Food Category Nonalcoholic beverages

IOFI: Natural Usual 4.77

Max. 6.00

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HEMLOCK (SPRUCE)72 Botanical name: Tsuga canadensis (L.) Carr. - Eastern hemlock; T. heterophylla (Raf.) Sarg. — Western hemlock; Picea glauca (Moench.) Voss. — Canadian, or white, spruce; P. mariana (Mill.) B.S.P. — Canadian black spruce Botanical family: Pinaceae Foreign names: Sapin (Fr.), Tanne (Ger.), Puiche (Sp.), Pino (It.) CAS No.: CoE No.:

977074-62-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6076

Description: Hemlock: Nine species of evergreen, mostly hardy, coniferous trees, belong to the genus Tsuga. They are medium to large in size and usually pyramid-shaped. Native to North America, Japan, Taiwan, China and the Himalayas, the species has horizontal branches, solitary monoecious flowers and globose to ovoid or oblong cones with thin, persistent scales. The bark of T. canadensis is a valuable source of tannin. T. heterophylla is the largest North American species, being 70 m (230 ft) or more in height. Spruce: P. glauca is a tall tree (15 to 45 m, or 49 to 148 ft tall) resembling the balsam fir (Abies balsamea). White spruce has slender, pale, glaucous leaves and cylindrical cones with thin scales. P. canadensis is a shorter tree of 8 to12 m (26 to 39 ft). It has short, thick, pale bluish-green leaves and short, ovoid or subglobose cones persisting for several years. Distillation of needles and twigs of the above plants yields hemlock and spruce oils. No attempt is made to keep these species separate for oil production; hence, spruce oil and hemlock oil are used interchangeably in commercial practice. Hemlock (spruce) has a pleasant balsamic, fresh, pine-needle odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

Hemlock Needles and Twig Oil Other names: Oil hemlock; Oils, hemlock CAS No.: CoE No.:

8008-10-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The oil is obtained by steam distillation of needles and twigs from the abovementioned botanical sources. It has a pleasant pine-needle odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

72 Hemlock

and Spruce oils/extracts were “GRASed” as group by FEMA, although the FDA makes the distinction between the two.

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Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Refractive index at 20∞C

749

IOFI: Natural

37-45%

Solubility

1:1 Or more in 90% ethanol

1.4670-1.4720

Specific gravity

0.9000-0.915 at 25∞C/25∞C

Physical–chemical characteristics: It is a pale-yellow to light-yellow liquid. Essential oil composition: The main constituents include bornyl acetate, borneol, alphapinene, camphene, limonene, beta-pinene and myrcene. Aroma threshold values: n/a Taste threshold values: n/a

Spruce Needles and Twigs Oil (Picea spp.) CAS No.: CoE No.:

8008-80-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Hemlock. Consumption: Annual: 50.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.763 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 18.30 76.87 11.91

Max. 7.55 21.86 76.87 15.10

3034 n/a

NAS No.:

3034

Individual: 0.00004237 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 12.00 2.28 4.11 16.52

Max. 15.00 4.06 5.65 20.00

Note: FEMA does not distinguish between hemlock and spruce. Aroma threshold values: n/a Taste threshold values: n/a

2,4-HEPTADIENAL Synonyms: 2,4-Heptadienal; trans,trans-2,4-Heptadienal; trans-2-trans-4-Heptadienal; 2, 4-Heptadienal, (E,E)- (8CI) (9CI); (E,E)-2,4-Heptadienal; (E,E)-2,4-Heptadien-1-al; (2E, 4E)-Hepta-2,4-dienal CAS No.: CoE No.:

4313-03-5 729

FL No.: EINECS No.:

05.084 224-328-0

FEMA No.: JECFA No.:

3164 n/a

NAS No.:

3164

Description: 2,4-Heptadienal has a fatty, green odor. In autooxidizing fats and oils, it retards or prevents the development of “off-flavors.” Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.292 mg Empirical Formula/MW: C7H10O/110.15 Specifications: (FCC, 1996) Appearance Assay

Slightly yellow liquid 92% of C7H10O (sum of isomers)

IOFI: Nature Identical

Refractive index 1.478-1.480 Soluble in alcohol, most Solubility fixed oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.53 0.53 1.00 1.00

Max. 1.10 1.60 2.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.37 0.53 1.00

Max. 2.88 1.10 2.00

Synthesis: By reduction with LiAlH4 of the dienoic acid prepared by the Doebner synthesis, followed by oxidation with MnO2 of the resulting dienol to the corresponding dienol; by the method of Marshall and Whiting. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a volatile component in boiled chicken, in peas by enzymatic formation from lipids, as the odorous component in Vaccinium macrocarpon; additional products in which 2,4-heptadienal has been reportedly identified include soybean oil, black-tea aroma (trans- and cis-form); bilberry aroma (Vaccinium myrtillus); frozen peas, sunflower oil, autooxidized lard, salted salmon, sturgeon caviar and salmon roe; the trans,trans-form has been reported found among the volatile flavor components of potato chips and tomato. Also reported found in natural sources including cranberry, guava, melon, blackberry, cabbage, raw or cooked potato, tomato, butter, lean fish, smoked fish, chicken fat, beef fat, tea, peanut oil, peanut butter, mango, cauliflower, broccoli, tamarind, figs, corn tortillas, lemon balm, oysters, crayfish, clams and maté.

g-HEPTALACTONE Synonyms: Heptanolide-(4,1); 4-Hydroxyheptanoic acid, g-lactone; g-n-Propyl-g-butyrolactone; Dihydro-5-propyl-2(3H)-furanone; 2(3H)-Furanone, dihydro-5-propyl- (8CI) (9CI); gamma-Heptalactone; gamma-Heptanolactone; Heptanolide-4,1; Heptan-4-olide; 4-Hydroxyheptanoic acid lactone; 4-Hydroxyheptanoic acid, gamma-lactone; gamma-Propiobutyrolactone; gamma-Propyl-gamma-butyrolactone CAS No.: CoE No.:

539-87-7 105-21-5 2253

FL No.: EINECS No.:

10.020 n/a

FEMA No.: JECFA No.:

2539 225

NAS No.:

2539

Description: g-Heptalactone has a sweet, nut-like, caramel odor and a malty, caramel, sweet, herbaceous taste. Consumption: Annual: 800.00 lb Individual: 0.0006779 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 20 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 12.576 mg Empirical Formula/MW:

751

IOFI: Nature Identical

C7H12O2/128.17 Specifications: (FCC, 1996) Appearance

Colorless, slightly oily liquid

Solubility

Assay Refractive index

98% of C7H12O2 1.439-1.445

Specific gravity

Miscible with alcohol, most fixed oils 0.997-1.004 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 66.72 32.17 32.20

Max. 1.00 73.54 43.42 43.33

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.67 16.23 40.86

Max. 0.67 20.21 49.63

Synthesis: Obtained in low yields by hydrogenation of ethyl b-furylacrylate; by lactoniation of heptonic acid; also by condensation of methylacrylate butyl alcohol using a catalyst. Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Reported found in Prunus persica.

HEPTANAL Synonyms: Aldehyde C-7; Eanthal; Enanthaldehyde; Enanthic aldehyde; Enanthole; Heptaldehyde; n-Heptaldehyde; Heptanal (8CI)(9CI); n-Heptanal; n-Heptanal; Heptanaldehyde; Heptylaldehyde; Heptyl aldehyde; Oenanthal; Oenanthaldehyde; Oenanthic aldehyde; Oenanthol CAS No.: CoE No.:

111-71-7 117

FL No.: EINECS No.:

05.031 203-898-4

FEMA No.: JECFA No.:

2540 95

NAS No.:

2540

Description: Heptanal has a very strong, fatty, harsh, pungent odor and an unpleasant, fatty taste. Consumption: Annual: 61.67 lb Individual: 0.00005225 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 12 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern (1997) Trade association guidelines: FEMA PADI: 1.792 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O/114.18 Specifications: (FCC, 1996) Acid value

10.0 (max)

Refractive index

1.412-1.420 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Colorless to slightly yellow liquid

Assay Boiling point

92% of C7H14O 153∞C

Solubility Specific gravity

Slightly soluble in water; miscible in alcohol, ether fixed oils; 1:2 in 70% alcohol 0.814-0.819 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.74 0.07 3.31 3.31

Max. 11.60 0.07 5.24 5.10

Food Category Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 5.00 2.55 3.23 6.51

Max. 50.00 10.00 5.09 8.77

Synthesis: Obtained by distilling castor oil, preferably under reduced pressure. Aroma threshold values: Detection: 3 to 60 ppb Taste threshold values: n/a Natural occurrence: Heptanal is a constituent of the essential oils of ylang-ylang, clary sage, California lemon, bitter orange, rose and hyacinth. Also reported found in cocoa, buckwheat, elderberry fruit and juice and babaco fruit (Carica pentagona Heilborn).

HEPTANAL DIMETHYL ACETAL Synonyms: 1,1-Dimethoxyheptane; Heptanal dimethyl acetal; Heptane, 1,1-dimethoxy CAS No.: CoE No.:

10032-05-0 FL No.: 2015 EINECS No.:

06.028 233-103-6

FEMA No.: JECFA No.:

2541 n/a

NAS No.:

2541

Description: Heptanal dimethyl acetal has a pleasant odor reminiscent of walnut and cognac. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.910 mg IOFI: Artificial Empirical Formula/MW: C9H20O2/160.26 Specifications: (Burdock, 1997) Appearance

Oily liquid

Refractive index

Boiling point 164-165∞C; 59-61∞C at 1 mmHg Commercial Mixture of 1,2 and 1,3 acetals product

Specific gravity

1.4130 at 20∞C; 1.4089 at 26∞C 0.849 at 20∞C/20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 5.00

Max. 7.00

Food Category Nonalcoholic beverages

Usual Max. 1.05 3.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 2.00 2.00

Max. 3.00 3.00

Food Category Soft candy

Usual 4.00

Max. 5.00

(Part 2 of 2)

Synthesis: From heptyl aldehyde and HCl in methanol solution; from heptyl aldehyde and methanol in the presence of Twitchell’s reagent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Dirty green with waxy and fatty nuances. Natural occurrence: Not reported found in nature.

HEPTANAL GLYCERYL ACETAL (MIXED 1,2 and 1,3 ACETALS) Synonyms: A mixture of acetals in the 1,2 and 1,3 positions: A. 2-Hexyl-4-hydroxymethyl1,3-dioxolan and B. 2-Hexyl-4-hydroxy1,3-dioxan CAS No.: CoE No.:

n/a 2016

FL No.: EINECS No.:

06.029 n/a

FEMA No.: JECFA No.:

2542 912

NAS No.:

2542

Description: Heptanal glyceryl acetal has a mild, fungus-like, sweet odor and a mushroom (champigonon) taste. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.475 mg IOFI: Artificial Empirical Formula/MW:

C10H20O3/188.27

Specifications: (Burdock, 1997) Appearance

Colorless, viscous liquid

Solubility Very soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.00 8.00 8.00

Max. 22.50 12.00 12.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 5.00 8.00 1.00

Max. 7.00 12.00 10.00

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Synthesis: By condensing heptaldehyde with glycerin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-HEPTANEDIONE Synonyms: Acetyl pentanoyl; Valeryl acetyl; Acetyl valeryl; 2,3-Heptanedione (8CI) (9CI); Heptane-2,3-dione CAS No.: CoE No.:

977043-66-5 2044

FL No.: EINECS No.:

07.064 FEMA No.: 202-472-5 JECFA No.:

2543 415

NAS No.:

2543

Description: Powerful, cheesy, pungent odor with a sweet, oily character; sweet, buttery taste. Consumption: Annual: 93.33 lb Individual: 0.00007909 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 3.010 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1998) Appearance

Yellowish liquid

Assay

97.0% (min)

Refractive index 1.413-1.416 Slightly soluble in water; soluble in Solubility alcohol Specific gravity 0.917-0.923

Boiling point 62∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.62 4.84 5.15

Max. 22.28 7.05 7.28

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.74 1.72 8.07

Max. 1.00 2.75 11.06

Synthesis: From butyl acetoacetate, ethyl butyl ketone or methyl-n-amyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, rum, soybean, mushroom and fermented soya hydrolysate (shoyu).

HEPTANOIC ACID Synonyms: Oenanthic acid; Heptoic acid; Oenanthylic acid; Enanthic acid; Enanthylic acid; Heptanoic acid (8CI) (9CI); n-Heptanoic acid; n-Heptoic acid; Heptylic acid; n-Heptylic acid; Hexacid C-7; 1-Hexanecarboxylic acid; Oenanthic acid CAS No.: CoE No.:

111-14-8 28

FL No.: EINECS No.:

08.028 203-838-7

FEMA No.: JECFA No.:

3348 96

NAS No.:

3348

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Description: Heptanoic acid has a disagreeable rancid, sour sweat-like, fatty odor. The spectroscopically pure acid exhibits a faint fallow-like odor. Consumption: Annual: 101.67 lb Individual: 0.0008615 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.002 mg IOFI: Nature Identical Empirical Formula/MW: C7H17O2/130.19 Specifications: (JECFA, 1997) Acid value Appearance

422-430 (max) Colorless, oily liquid

Melting point Refractive index

Assay

98.0% (min)

Solubility

Boiling point 223∞C Congealing point -6.26∞C

Specific gravity

-7.5∞C 1.421-1.425 Slightly soluble in water; soluble in alcohol, ether, acetone, nitric acid and dimethyl sulfoxide 0.915-0.920

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 1.00 1.00

Max. 8.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 4.00

Max. 2.00 2.00 6.00

Synthesis: By oxidation of heptaldehyde with potassium permanganate in diluted sulfuric acid. Aroma threshold values: Detection: 640 ppb to 10.4 ppm Taste threshold values: n/a Natural occurrence: Reported as occurring naturally in calamus, hops, Acacia dealbata, and Japanese peppermint and violet leaves; its presence in rancid oils has been observed. Also reported found in yellow passion fruit, mandarin orange peel oil, guava, apple, banana, grapes, papaya, raspberry, strawberry, baked potato, sauerkraut, tomato, breads, cheeses, butter, milk, fish, fish oil, meats, hop oil, beer, cognac, brandy, rum, grape wines, sherry, whiskies, cocoa, coffee, tea, soy protein, peanuts, pecans, coconut, passion fruit, beans, mushroom, fenugreek, mango, figs, licorice, corn oil, shrimps, scallops and other sources.

2-HEPTANOL Synonyms: 2-Heydroxyheptane; n-Amyl methyl carbinol; sec-Heptyl alcohol; Amyl methyl carbinol; Heptan-2-ol; 2-Heptanol (8CI)(9CI); Heptanol-2; s-Heptyl alcohol; 2-Heptyl alcohol; 2-Hydroxyheptane; Methyl amyl carbinol CAS No.: CoE No.:

543-49-7 554

FL No.: EINECS No.:

02.045 208-844-3

FEMA No.: JECFA No.:

3288 284

NAS No.:

3288

Description: 2-Heptanol has a brassy, herbaceous odor reminiscent of lemon and a fruity, green, somewhat bitter taste. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day

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Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.353 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H16O/116.20 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

96.0% (min)

Boiling point

157-161∞C

Refractive index 1.421-1.422 Soluble in alcohol and ether; slightly soluble in Solubility water Specific gravity 0.817-0.819

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils

Usual 0.006 15.00 5.40 10.00 80.00 3.40

Max. 0.006 15.00 15.00 10.00 80.00 3.40

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 0.50 0.36 10.00 0.50 10.00 0.02

Max. 0.50 0.36 15.00 0.50 15.00 0.02

Synthesis: From amyl magnesium bromide and acetaldehyde; by reduction of amyl methyl ketone with sodium metal alcohol; by the action of Penicillium palitans on peanut oil. Aroma threshold values: Detection: 41 ppb to 81 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, banana, berries, grapes, strawberry jam, coconut, coconut milk, cooked potato, clove bud, ginger, cheeses, fried beef, chicken fat, cognac, beer, hop oil, brandy, rum, grape wines, cocoa, coffee, tea, filberts, honey, soybeans, Arctic bramble, passion fruit and juices, beans, mushrooms, calamus, buckwheat, sweet corn, malt, curcuma, mastic gum leaf oil and other sources.

3-HEPTANOL Synonyms: Butyl ethyl carbinol; Ethyl butyl carbinol; Heptan-3-ol; 3-Heptanol (8CI) (9CI); 3-Hydroxyheptane CAS No.: CoE No.:

589-82-2 544

FL No.: EINECS No.:

02.044 209-661-1

FEMA No.: JECFA No.:

3547 286

NAS No.:

3547

Description: 3-Heptanol has a powerful, herbaceous odor and a pungent, slightly bitter taste. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 1.825 mg Empirical Formula/MW:

757

IOFI: Nature Identical

C7H16O/116.20 Specifications: (JECFA, 1998) Appearance Colorless, oily liquid Assay 99.0% (min) Boiling 66∞C point

Refractive index 1.420 Solubility Insoluble in water; soluble in alcohol Specific gravity 0.815-0.821

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 8.33 4.17

Max. 6.33 18.50 8.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.83 3.67 5.83

Max. 8.17 7.83 13.50

Synthesis: By catalytic hydrogenation of ethyl-n-butyl ketone. Aroma threshold values: Detection: 240 to 410 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, papaya, French fried potato, peppermint oil, butter, fried or grilled beef, cognac, coffee, peated malt and rooibus tea (Aspalathius linearis)

2-HEPTANONE Synonyms: Amyl methyl ketone; n-Amyl methyl ketone; Butylacetone; Heptan-2-one; 2-Heptanone (8CI) (9CI); Ketone, methyl pentyl; Ketone C-7; Ketones; Methyl amyl ketone; Methyl-n-amylketone; Methyl n-amyl ketone; Methyl pentyl ketone; Methyl n-pentyl ketone; n-Pentyl methyl ketone CAS No.: CoE No.:

110-43-0 136

FL No.: EINECS No.:

07.002 203-767-1

FEMA No.: JECFA No.:

2544 283

NAS No.:

2544

Description: 2-Heptanone has a fruity, spicy, cinnamon, banana, slightly spicy odor. Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 30 ppm FDA: CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.836 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O/114.18 Specifications: (FCC, 1996) Acid value

2.0 max

Residue on evaporation

Appearance

Colorless, mobile liquid

Solubility

Assay

95% of C7H14O

Specific gravity

5 mg/100 ml Miscible in water (1 ml in 250 ml water), ether and alcohol 0.814-0.819 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Boiling point Distillation range

151∞C 147∞-154∞C

Water

0.3% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 0.67 8.67 0.10 6.63 15.00 0.50 3.62

Max. 1.67 14.76 0.10 6.63 30.00 5.00 8.65

Food Category Gelatin, pudding Gravies Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 4.09 4.00 6.70 0.60 1.72 9.86 5.19

Max. 8.73 8.00 6.70 2.40 3.43 19.73 9.37

Synthesis: By oxidation of methyl n-amyl carbinol; also from n-amyl propionic acid or from ethyl butyl acetate. Aroma threshold values: Detection: 1 ppb to 1.33 ppm; Recognition: 2.66 to 3.73 ppm Taste threshold values: n/a Natural occurrence: Reported found in clove essential oil, Ceylon cinnamon and rancid coconut oil; also identified in Ruta Montana. Also reported found in banana, lingonberry, guava, grapes, papaya, peach, pear, raspberry, other berries, strawberry jam, asparagus, roasted onion, leek, baked potato, clove bud, ginger, cheeses, milk, cream, butter, fish, meats, hop oil, beer, brandy, rum, malt whiskey, grape wines, cocoa, coffee, tea, peanuts, pecans, walnut, oats, soybeans, coconut oil, olive, passion fruit, mango, figs, rice, sweet corn, corn tortillas, malt, shrimp, oysters, crab, crayfish and maté.

3-HEPTANONE Synonyms: Butyl ethyl ketone; n-Butyl ethyl ketone; Ethyl butyl ketone; Ethyl-n-butyl ketone; Heptan-3-one; 3-Heptanone (8CI) (9CI) CAS No.: CoE No.:

106-35-4 137

FL No.: EINECS No.:

07.003 203-388-1

FEMA No.: JECFA No.:

2545 285

NAS No.:

2545

Description: 3-Heptanone has a fruity, green, fatty, sweet, ethereal, powerful odor and a melon, banana flavor. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 150 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.509 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O/114.18 Specifications: (FCC, 1996) Acid value

2.0 (max)

Appearance

Colorless, mobile liquid

Distillation range 143∞-151∞C Miscible in water (1 ml in 70 Solubility ml water), alcohol and ether (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay 97% of C7H14O Boiling point 149∞C

Specific gravity Water

0.813-0.818 0.3% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.71 3.00 3.00

Max. 14.60 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.13 1.00 7.33

Max. 6.00 2.00 15.00

Synthesis: From n-hept-2-one by hydration. Aroma threshold values: Detection: 7.5 to 160 ppb Taste threshold values: Taste characteristics at 50 ppm: Ketonic, with a cheese-like creamy character. Natural occurrence: Reported found in apple juice, banana, peach, pear, spearmint oil, Parmesan cheese, butter, cream, lean fish, fish oil, roasted chicken, cooked beef, coffee, peanut oil, pecan, yellow passion fruit, plumcot, beans, plum brandy, sesame seed, mango and cooked shrimps.

4-HEPTANONE Synonyms: Butyrone; Dipropylketone; Dipropyl ketone; Di-n-propyl ketone; Heptan-4one; 4-Heptanone (8CI) (9CI); Propyl ketone CAS No.: CoE No.:

123-19-3 2034

FL No.: EINECS No.:

07.058 204-608-9

FEMA No.: JECFA No.:

2546 287

NAS No.:

2546

Description: 4-Heptanone has a penetrating odor and burning taste. Consumption: Annual: 46.67 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.571 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O/114.18 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

99.0% (min)

Boiling point

144-145∞C

Refractive index 1.403-1.409 Insoluble in water; soluble Solubility in alcohol and ether Specific gravity 0.814-0.817

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 8.77 429.30 3.94

Max. 0.10 16.41 429.30 8.90

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.34 3.34 1.13 5.33

Max. 2.86 3.34 2.94 11.95

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Synthesis: By passing butyric acid over wood coal at 425∞C and then over cerium oxide at 500∞C or over thorium oxide; also over manganese oxide at 400 to 425∞C. Aroma threshold values: Detection: 8.2 to 41 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple juice, papaya, pear, cabbage, baked potato, chicken fat, coffee, bachang (Mangifera foetida L.) and rooibus tea (Aspalathius linearis).

(+/–) HEPTAN-3-YL ACETATE Synonyms: 3-Heptanol, acetate; Hept-3-yl acetate; 1-Ethylpent-1-yl acetate; Acetic acid, 3heptyl ester; 1-Ethylpentyl acetate CAS No.: CoE No.:

5921-83-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3980 1143

NAS No.:

n/a

Description: Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 1.987 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3

C9H18O2/158

O

O

CH3 CH3

Specifications: (JECFA, 2002) Acid value Appearance

2 Colorless liquid

Assay

98% (minimum)

Identification test NMR spectra Refractive index 1.406-1.414 Insoluble in water; soluble in Solubility fats; miscible with alcohol Specific gravity 0.858-0.867

Boiling point 185 C

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 8.00 25.00 6.00

Max. 10.00 16.00 50.00 12.00

Food Category Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 7.00 5.00 3.00 7.00

Max. 14.00 10.00 6.00 14.00

Synthesis: As cited in a U.S. patent, heptan-3-yl acetate is prepared from the reaction of diphenylmethyl 3-hydroxy-4-(4-toluenesulfonyl)oxy-butyrate, 4-acetoxyazetidin-2-one, palladium acetate, triethyl amine and benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

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(+/–) HEPTAN-3-YL BUTYRATE Synonyms: Butanoic acid, 1-methylhexyl ester; Hept-2-yl butyrate; Butanoic acid, 2-heptyl ester; 1-Methylhexyl butyrate; 2-Heptyl butanoate CAS No.: CoE No.:

39026-94-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3981 1144

NAS No.:

n/a

Description: (+/–) Heptan-3-yl butyrate has a floral flavor with a hint of cinnamate spiciness. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 1.06 mg (FEMA) IOFI: n/a Empirical Formula/MW: C11H22O2/186 Specifications: (JECFA, 2002) Acid value Appearance

2.0 Colorless liquid

Assay

98% (minimum)

Identification test NMR spectra Refractive index 1.413-1.417 Insoluble in water; soluble in Solubility fats; miscible with alcohol Specific gravity 0.855-0.860

Boiling point 210∞C

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 5.00 20.00 3.00

Max. 4.00 10.00 40.00 6.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.00 2.00 3.00

Max. 8.00 4.00 6.00

Synthesis: n/a Aroma threshold values: Odor characteristics at 10,000 ppm: soapy, waxy, fruity, cranberry, and melon-like harp with acidic background. Taste threshold values: Taste characteristics at 5 to 10 ppm: Soapy, fruity, cognac-like (slightly), floral with slight spiciness of cinnamate. Natural occurrence: Reportedly found in bananas, strawberries, pineapple guava (feyoa fruit, Feijoa sellowiana), Passiflora edulis fruit juice, blue cheese and beer.

2-HEPTENAL Synonyms: b-Butylacrolein; 2-Heptenic aldehyde; 4-Propylerotonaldehyde; a, b-Heptenoic aldehyde CAS No.: CoE No.:

2463-63-0 730

FL No.: EINECS No.:

05.070 219-563-0

FEMA No.: JECFA No.:

3165 n/a

NAS No.:

3165

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Description: 2-Heptenal has a pungent green somewhat fatty odor, pleasant only on extreme dilution. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.353 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O/112.17 Specifications: (Burdock, 1997) Appearance

Colorless, mobile liquid

Solubility

Boiling point 165-167∞C; 80-85∞C at 14 mmHg Refractive index 1.4314 at 20∞C

Specific gravity

Almost soluble in water; soluble in alcohol 0.864 at 17∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.45 0.05 1.14 0.73

Max. 9.22 0.20 5.48 4.78

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.15 0.90 0.78

Max. 1.03 4.24 4.78

Synthesis: By oxidation of butylallyl alcohol. Aroma threshold values: Detection: 13 to 51 ppb Taste threshold values: Taste characteristics at 4 ppm: Intense green, sweet, fresh fruity apple-skin nuances. Natural occurrence: Reported found in soybean oil, potato chips, cranberry, raisin, strawberry, asparagus, peas, tomato, Russian cheeses, butter, caviar, fatty fish, roasted turkey, cooked beef, cured pork, pork fat and liver, cognac, filberts, pecans, peanuts, soybean, beans, mango, walnut, unprocessed rice, malt, wort and lingonberry.

4-HEPTENAL (cis- and trans-) Synonyms: 4-Hepten-1-al; n-Propylidene butyraldehyde CAS No.: 6728-31-0 2124 (cis) CoE No.: 2125 (trans)

FL No.:

05.085

FEMA No.:

EINECS No.:

229-779-7 JECFA No.:

3289

NAS No.:

3289

320

Description: cis-4-Heptenal has an odor reminiscent of heptaldehyde. The odor is suggestive of fried fats on dilution. It is used to impart a fried, buttery flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 0.330 mg Empirical Formula/MW: C7H12O/112.17 Specifications: (FCC, 1996) Appearance Slightly yellow liquid Assay

98% of C7H12O (sum of isomers)

763

IOFI: Nature Identical

Refractive index 1.432-1.436 Insoluble in water; soluble in Solubility alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Breakfast cereals Cheese Gravies Hard candy

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: From Hemiptera bugs (trans-form); from penten-1-en-3-ol converted to the corresponding vinyl ether, which undergoes a Claisen rearrangement to 4-heptenal (trans-form). Aroma threshold values: Detection: 0.4 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constitutent in butterfat, microbial fermented tea and black Hemiptera bugs.

4-HEPTENAL DIETHYL ACETAL Synonyms: 1,1-Diethoxy-4-heptene CAS No.: CoE No.:

18492-65-4 FL No.: n/a EINECS No.:

06.037 242-376-0

FEMA No.: JECFA No.:

3349 949

NAS No.:

3349

Description: 4-Heptenal diethyl acetal has a mild, pleasant, herbaceous, fruit, melon-like odor. It is said to impart a cream or butter-like flavor to food products. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.417 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 2001) Acid value Assay Identification test

1.0 (maximum) 97 (minimum; sum of cisand trans- isomers) IR spectra

Appearance

Colorless, oily liquid

Boiling point

93∞C at 15 mmHg

Refractive index 1.420-1.440 (Part 1 of 2)

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Specifications: (JECFA, 2001) (Continued) Solubility Specific gravity

Almost insoluble in water; soluble in alcohol 0.840-0.860

Solubility (in ethanol)

Miscible at room temperature (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Meat products Milk products

Usual 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(E)-2-HEPTENOIC ACID Synonyms: trans-2-Heptenoic acid; (E)-Hept-2-enoic acid CAS No.: CoE No.:

10352-88-2 FL No.: n/a EINECS No.:

08.123 233-769-8

FEMA No.: JECFA No.:

3920 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.28358 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H12O2/128.17 Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 0.50

Max. 2.00 2.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 1.00 1.00

Max. 0.10 1.50 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-4-HEPTEN-1-OL Synonyms: 4-(Z)-Heptenol; cis-4-Heptenol; (Z)-Hept-4-en-1-ol CAS No.: CoE No.:

6191-71-5 n/a

FL No.: EINECS No.:

n/a 228-238-2

FEMA No.: JECFA No.:

3841 n/a

NAS No.:

n/a

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Description: (Z)-4-Hepten-1-ol has a fruity odor, with a touch of a green note. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.2155 mg IOFI: n/a Empirical Formula/MW: C7H14O/114.19 Specifications: Boiling point Flash point Refractive index

78∞C at 23 mmHg 73.9∞C 1.441-1.447 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.845-0.855 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Instant coffee, tea Hard candy

Usual 5.00 50.00 5.00 5.00

Max. 20.00 100.00 20.00 20.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 5.00 2.00 5.00

Max. 20.00 10.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-HEPTEN-4-ONE Synonyms: Propenyl propyl ketone; Ethyl ethylidene acetone; 1-Butyryl propylene; Hept-2-en-4-one; 2-Hepten-4-one (8CI) (9CI) CAS No.: CoE No.:

4643-25-8 n/a

FL No.: EINECS No.:

07.104 225-070-1

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.490 mg Empirical Formula/MW:

3399 n/a

NAS No.:

Individual: 0.00000149 mg/kg/day

IOFI: Nature Identical

C7H12O/112.17 Specifications: (Burdock, 1997) Boiling point

156-157∞C; 80.2∞C at 51 mmHg; 74-75∞C at 12 mmHg

3399

Refractive index 1.4430 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 2.00

Max. 2.00 1.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 2.00 3.00

Synthesis: From 4-heptanone by a catalytic process.

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, raw peas, raw and cooked asparagus and beer.

3-HEPTEN-2-ONE Synonyms: 1-Acetyl-1-pentene; Butylidene acetone; Methyl pentenyl ketone; Hept-3-en-2one; 3-Hepten-2-one CAS No.: CoE No.:

1119-44-4 n/a

FL No.: EINECS No.:

07.105 214-278-8

FEMA No.: JECFA No.:

3400 n/a

NAS No.:

3400

Description: 3-Hepten-2-one has a powerful, green-grassy, pungent odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.341 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O/112.17 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Colorless, oily liquid

Solubility

162∞C; cis-, 34-39∞C at 11 mmHg; trans-, 51-52∞C at 11 mmHg cis-, 1.4325 at 20∞C; trans-, 0.8496 at 20∞C

Specific gravity

Almost insoluble in water; soluble in alcohol and oils cis-, 0.8840 at 20∞C; trans-, 0.8496 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 2.00

Max. 1.00 1.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.70 1.00 1.00

Max. 0.70 2.00 3.00

Synthesis: By reacting 1-pentyne with acetic anhydride to yield 3-heptyn-2-one, which is then converted to cis-3-hepten-2-one by partial catalytic hydrogenation; the trans-form is probably obtained from trans-2-hexenic acid treated with methyl lithium. Aroma threshold values: Detection: 56 ppb Taste threshold values: Taste characteristics at 10 ppm: Creamy, coconut, cheesy.

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Natural occurrence: Reported found in roasted filberts, hop oil and maruci (Byrsinoma crassifolia).

trans-3-HEPTENYL ACETATE Synonyms: 3-Hepten-1-ol, acetate; 3-Hepten-1-ol, acetate, (E)- (8CI) (9CI); trans-3-Heptenyl acetate; (E)-Hept-3-enyl acetate CAS No.: CoE No.:

1576-77-8 n/a

FL No.: EINECS No.:

09.275 216-412-0

FEMA No.: JECFA No.:

3493 135

NAS No.:

3493

Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.575 mg IOFI: Artificial Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Assay

98.0% (min)

Boiling point

55-57∞C

Refractive index 1.429-1.432 Insoluble in water; soluble Solubility in alcohol and fixed oils Specific gravity 0.885-0.887

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.00 5.00 2.00

Max. 2.00 5.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

trans-3-HEPTENYL 2-METHYLPROPANOATE Synonyms: trans-3-Heptenyl isobutyrate CAS No.: CoE No.:

277045-63-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3494 191

NAS No.:

3494

Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993)

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Trade association guidelines: FEMA PADI: 0.713 mg Empirical Formula/MW:

IOFI: n/a

C11H20O2/184.28 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Assay

98.0%

Boiling point

85-90∞C

Refractive index 1.429-1.430 Insoluble in water; soluble Solubility in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 3.00 5.00 2.00

Max. 3.00 5.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEPTYL ACETATE Synonyms: Acetate C-7; Acetic acid, heptyl ester (8CI) (9CI); Heptanyl acetate; Heptyl acetate; n-Heptyl acetate; 1-Heptyl acetate; n-Heptyl ethanoate CAS No.: CoE No.:

112-06-1 212

FL No.: EINECS No.:

09.022 203-932-8

FEMA No.: JECFA No.:

2547 129

NAS No.:

2547

Description: Heptyl acetate has a pleasant odor suggestive of pear (rose) and a sweet, apricot-like taste. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.469 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.18 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

97.5% (min) 192∞C

Refractive index 1.411-1.417 Insoluble in water; soluble Solubility in alcohol and ether Specific gravity 0.87505

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.25 2.09 2.46 2.37

Max. 0.25 3.66 3.33 4.23

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 4.26 0.77 1.92

Max. 1.77 15.39 4.64 2.86

Synthesis: From n-heptyl alcohol and acetyl chloride in ether solution in the presence of magnesium dust. Aroma threshold values: Detection: 320 ppb Taste threshold values: Taste characteristics at 7.5 ppm: Green, fatty, spicy, citrus, soapy and aldehydic with a floral nuance. Natural occurrence: Heptyl alcohol has been reported found in the essential oil of Litsea zeylanica; the corresponding ester has not yet been identified among the constituents of essential oils. Also reported found in fresh apple, apricot, banana, citrus peel oils, melon, pear, ginger, blue cheese, beef fat, beer, rum, malt whiskey, sparkling wine, Japanese plum and quince.

HEPTYL ALCOHOL Synonyms: Hydroxy heptane; Alcohol C-7; Enanthic alcohol; Gentanol; Heptanol; Heptan-1-ol; n-Heptanol; n-Heptan-1-ol; 1-Heptanol (9CI); Heptyl alcohol (8CI); Heptyl alcohol, n-; n-Heptyl alcohol; pri-n-Heptyl alcohol; Hydroxy heptane; 1-Hydroxyheptane CAS No.: CoE No.:

111-70-6 70

FL No.: EINECS No.:

02.021 203-897-9

FEMA No.: JECFA No.:

2548 94

NAS No.:

2548

Description: Heptyl alcohol has a fragrant, woody, heavy, oily, faint, aromatic, fatty odor and a pungent, spicy taste. Consumption: Annual: 133.33 lb Individual: 0.0001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.770 mg IOFI: Nature Identical Empirical Formula/MW: C7H16O/116.20 Specifications: (FCC, 1996) Acid value Aldehydes

1.0 max 1.0% as heptanal

Appearance

Colorless liquid

Assay

97% of C7H16O

Boiling point 175∞C Refractive index 1.423-1.427 Slightly soluble in water; miscible in alcohol, ether and most fixed oils (1:2 Solubility in 60% alcohol gives clear solution) Specific gravity 0.820-0.824

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum

Usual 9.67 0.79

Max. 11.22 0.79

Food Category Hard candy Meat products

Usual Max. 4.38 4.38 0.10 0.25 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings Gravies

Usual 3.39 3.20 0.40

Max. 5.28 4.89 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.37 5.35

Max. 4.14 7.85

(Part 2 of 2)

Synthesis: By reduction of enanthic aldehyde, which is a distillation product of castor oil. Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Reported found in a few essential oils, hyacinth, violet leaves, Litsea zeylanica. Also reported found in apple, banana, citrus peel oils, orange juice, bilberry, cranberry, blueberry, other berries, currants, melon, papaya, peach, pear, pineapple, asparagus, peas, potato, mustard, cheeses, butter, milk, meats, hop oil, beer, cognac, rum, bourbon whiskey, grape wines, cocoa, tea, filberts, pecans, peanuts, soybeans, passion fruit juice, olive, macadamia nuts, mango, tamarind, figs, cardamom, rice, calamus, dill, corn, malt, kiwifruit, truffle, nectarine, crab, crayfish, clams and other sources.

HEPTYL BUTYRATE Synonyms: n-Heptyl-n-butanoate; n-hepytl-n-butyrate; Butanoic acid, heptyl ester; Butyric acid, heptyl ester; Heptyl butanoate; Heptyl butyrate CAS No.: CoE No.:

5870-93-9 504

FL No.: EINECS No.:

09.166 227-526-5

FEMA No.: JECFA No.:

2549 154

NAS No.:

2549

Description: Heptyl butyrate has a fruity, chamomile-like odor and a sweet, green, tea-like taste suggestive of plum. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.970 mg IOFI: n/a Empirical Formula/MW: C11H20O2/186.30 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Assay

98% min

Boiling point

226∞C

Refractive index 1.4231 Soluble in alcohol and propylene Solubility glycol; insoluble in water Specific gravity 0.8555 at 30∞C/30∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 5.69 0.41 1.63 1.70

Max. 7.38 5.06 3.56 3.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: From n-heptyl alcohol and butyric acid in the presence of HCl.

Usual 0.73 0.89 3.44

Max. 1.38 2.31 5.56

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, grilled beef, fresh plum, plumcot and babaco fruit (Carica pentagona Heilborn).

n-HEPTYL CINNAMATE Synonyms: Heptyl-b-phenylacrylate; Heptyl-3-phenyl propenoate CAS No.: CoE No.:

10032-08-3 FL No.: 2104 EINECS No.:

09.116 n/a

FEMA No.: 2551 JECFA No.: 666

NAS No.:

2551

Description: n-Heptyl cinnamate has a green, leafy odor with a secondary hyacinth note. Consumption: Annual: <1.00 lb Individual: 0.001257 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.491 mg IOFI: n/a Empirical Formula/MW: C16H22O2/246.36 Specifications: (JECFA, 2000) Acid value

1.0 (max) Colorless to pale, straw-yellow Appearance liquid Assay 97.0% (min) Boiling point 185∞C

Refractive index 1.528-1.530 Insoluble in water; soluble in Solubility oils; miscible in alcohol Specific gravity 0.982-0.990

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 7.10 275.00 5.00

Max. 8.70 275.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 2.00 4.20

Max. 7.00 4.00 5.35

Synthesis: By esterification of n-heptanol with cinnamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-HEPTYLDIHYDRO-5-METHYL-2(3H)-FURANONE Synonyms: 3-Heptyl-5-methyl-2(3H)furanone; 2(3H)-Furanone, 3-heptyldihydro-5- methyl(9CI); 3-Heptyldihydro-5-methylfuran-2(3H)-one; 3-Heptyldihydro-5-methyl- 2(3H)-furanone CAS No.: CoE No.:

40923-64-6 FL No.: n/a EINECS No.:

Consumption: Annual: 1.67 lb

10.026 255-141-2

FEMA No.: 3350 JECFA No.: 244

NAS No.:

3350

Individual: 0.00000141 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.313 mg IOFI: Artificial Empirical Formula/MW: C12H22O2/198.3 Specifications: (JECFA, 2000) Appearance Boiling point

Clear, colorless liquid 170∞C at 17 mmHg

Refractive index 1.443-1.450

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Milk products

Usual 1.50 1.50

Max. 1.50 1.50

Food Category Soups

Usual 1.50

Max. 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEPTYL FORMATE Synonyms: Formic acid, heptyl ester; Heptanol, formate; Heptyl formate; n-Heptyl methanoate CAS No.: CoE No.:

112-23-2 341

FL No.: EINECS No.:

09.074 203-949-0

FEMA No.: JECFA No.:

2552 121

NAS No.:

2552

Description: Heptyl formate has a fruity-floral odor with an orris-rose undertone and a sweet taste reminiscent of plum. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.353 mg IOFI: n/a Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2000) Appearance

Colorless liquid 94% min (99% heptyl formate Assay and heptanal) Boiling point 176.7-178∞C

Refractive index 1.414 Soluble in ether, most organic Solubility solvents and 1:5 in 70% alcohol Specific gravity 0.88277 at 15∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 14.00 5.00 5.00

Max. 17.00 7.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 8.00

Max. 4.00 10.00

Synthesis: From n-heptyl bromide and formamide at the boil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil and beer.

2-HEPTYLFURAN Synonyms: 1-(2-Furyl)-heptane; Furan, 2-heptyl- (8CI) (9CI); 2-Heptylfuran CAS No.: CoE No.:

3777-71-7 n/a

FL No.: EINECS No.:

13.069 223-236-8

FEMA No.: 3401 JECFA No.: n/a

Description: 2-Heptylfuran has a roasted, nutty odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.013 mg Empirical Formula/MW:

NAS No.:

3401

Individual: 0.00000001 mg/kg/day

IOFI: Nature Identical

C11H18O/166.26 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 0.06 0.06 0.02

Max. 0.06 0.06 0.02

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.05 0.02 0.02

Max. 0.05 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in heated beef, beef fat, French fried potato, roasted and fried chicken and roasted filberts.

HEPTYL ISOBUTYRATE Synonyms: n-Heptyl dimethylacetate; n-Heptyl isobutanoate; n-Heptyl-2-methylpropanoate; Heptyl isobutyrate; Heptyl 2-methylpropanoate; Propanoic acid, 2-methyl-, heptyl ester CAS No.: CoE No.:

2349-13-5 295

FL No.: EINECS No.:

09.420 219-076-3

FEMA No.: JECFA No.:

2550 190

NAS No.:

2550

Description: Heptyl isobutyrate has a characteristic woody odor with distinctly herbaceous, sweet undernotes and a sweet, herbaceous, fruity and slightly warm, floral taste.

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Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.314 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Assay

95.0% (min)

Boiling point

98∞C

Refractive index 1.417-1.42190 at 20∞C Insoluble in water; soluble Solubility in organic solvents Specific gravity 0.8625

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 7.86 15.40 2.75

Max. 9.14 25.84 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.00 3.04

Max. 3.25 2.25 5.28

Synthesis: By esterification of n-heptanol with isobutyric acid. Aroma threshold values: Detection: 12 to 13 ppb Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of hops.

n-HEPTYL OCTANOATE Synonyms: Heptyl caprylate; Heptyl octylate; Heptyl octanoate; Octanoic acid, heptyl ester CAS No.: CoE No.:

4265-97-8 399

FL No.: EINECS No.:

09.118 224-252-8

FEMA No.: JECFA No.:

2553 176

NAS No.:

2553

Description: n-Heptyl octanoate has an oily, green odor and flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.513 mg IOFI: n/a Empirical Formula/MW: C15H30O2/242.41 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Solubility

1:3 in 90% alcohol; insoluble in water (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Boiling point 291∞C Refractive index 1.434

Specific gravity

0.8520 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.37 1.50 1.50

Max. 4.77 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.50

Max. 2.00 5.00

Synthesis: By direct esterification of n-heptanol with n-octanoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Waxy, fatty with a tropical fruity nuance. Natural occurrence: Not reported found in nature.

1-HEXADECANOL Synonyms: Alcohol C-16; Cetaffine; Cetal; Cetalol CA; Cetanol; Cetostearyl alcohol; Cetyl alcohol; n-Cetyl alcohol; Cetylic alcohol; Cetylol; Cyclal cetyl alcohol; Hexadecanol; N-Hexadecanol; Hexadecan-1-ol; n-Hexadecan-1-ol; 1-Hexadecanol (9CI); n-1-Hexadecanol; 1-Hexadecyl alc; Hexadecyl alcohol; n-Hexadecyl alcohol; 1-Hexadecyl alcohol; Normal primary hexadecyl alcohol; Palmityl alcohol CAS No.: CoE No.:

36653-82-4 FL No.: 57 EINECS No.:

02.009 253-149-0

FEMA No.: JECFA No.:

Description: 1-Hexadecanol is odorless. Consumption: Annual: 3.33 lb Regulatory Status: CoE: Approved. Food: 5 ppm FDA: 21 CFR 172.515, 73.1001, 73.1, 172.864 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.047 mg Empirical Formula/MW: C16H34O/242.45 Specifications: (Burdock, 1997) Appearance

White solid

Boiling point

194∞C

Congealing point Melting point

46∞C 47∞C at 49∞C

2554 n/a

NAS No.:

2554

Individual: 0.00000282 mg/kg/day

IOFI: Nature Identical

Refractive index 1.4283 at 78.9∞C Insoluble in water; soluble in ether; Solubility 1 g in 3 ml of 90% alcohol Specific gravity 0.8152 at 55∞C

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Max. 2.00

Food Category Soft candy

Usual 1.50

Max. 2.00

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Natural occurrence: Reported as a major constituent of spermaceti oil, where it is present chiefly as cetyl palmitate. Also reported found in guava, peach, pear, kohlrabi, baked potato, mustard, Parmesan cheese, butter, milk powder, boiled egg, cooked chicken, roasted beef, beef fat, whiskies, tea, starfruit, mango, rice, licorice, kiwifruit, loquat, endive, shrimp, crab, clam, Cape gooseberry and pawpaw.

w-6-HEXADECENLACTONE Synonyms: omega-6-Hexadecenlactone; Oxacycloheptadec-7-en-2-one (9CI) CAS No.: CoE No.:

7779-50-2 180

FL No.: EINECS No.:

10.003 231-929-1

FEMA No.: JECFA No.:

2555 240

NAS No.:

2555

Description: w-6-Hexadecenlactone has a very strong, musk-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.472 mg IOFI: Nature Identical Empirical Formula/MW: C16H28O2/252.39 Specifications: (JECFA, 2000) Appearance Colorless to slightly yellow liquid Assay 98% min Boiling point 185-190∞C at 16 mmHg

Refractive index 1.477-1.482 Solubility 1:9 in 80% alcohol Specific gravity 0.949-0.957

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 2.28 0.09 1.20

Max. 0.30 3.25 0.13 1.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.71 1.00 1.20

Max. 1.27 1.74 2.25

Synthesis: Synthetically prepared from bromohexadeconic acid, dihydroxy-palmitic acid, aleuritic acid or juniperic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Sweet, soapy, perfume-like with a fruity berry nuance. Natural occurrence: Reported found in ambrette seed oil (Hibiscus abelmoschus L.).

trans, trans-2,4-HEXADIENAL Synonyms: Sorbic aldehyde; 2,4-Hexadienal; trans, trans-2,4-Hexadienal; 2,4-Hexadienal, (E,E)-; (E,E)-2,4-Hexadienal; Hexa-2,4-dienal; 1,3-Pentadiene-1-carboxaldehyde; 3-Propylene-acrolein; Sorbaldehyde CAS No.: CoE No.:

142-83-6 640

FL No.: EINECS No.:

05.057 205-564-3

FEMA No.: JECFA No.:

3429 n/a

NAS No.:

3429

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Description: trans, trans-2,4-Hexadienal has a fresh, green, floral, citrus odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.02 ppm; Food: 0.02 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.221 mg IOFI: Nature Identical Empirical Formula/MW: C6H8O/96.12 Specifications: (Burdock, 1997) Boiling point

173-174∞C at 754 mmHg; 76∞C at 30 mmHg; 64-66∞C at 11 mmHg

Refractive index 1.5272 at 22∞C

Congealing point

-17.5 to -16.5∞C

Specific gravity

09087 at 22∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Gelatins, puddings Gravies Hard candy

Usual 0.50 2.00 2.00 0.70 0.073 1.00

Max. 1.00 4.00 4.00 2.00 0.073 2.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavorings Snack foods Soft candy Soups

Usual 1.00 1.00 0.10 0.40 1.00 0.13

Max. 2.00 6.00 0.50 0.40 2.00 0.13

Synthesis: Can be obtained by slowly heating crotonaldehyde with acetaldehyde in the presence of pyridine at 85 to 90∞C. Aroma threshold values: Detection: 60 to 476 ppb Taste threshold values: Taste characteristics at 25 ppm: Sweet, green, waxy, aldehydic, citrus and waxy. Natural occurrence: Reported found in olive, roasted peanuts, tomato, caviar, fish, auto oxidized salmon oil, tea, apricot, strawberry, wheaten bread, Russian cheeses, cooked chicken and beef, boiled mutton, hop oil, raw and roasted peanuts, soybean, olive, rice, buckwheat, malt, kiwifruit and scallops.

(E,E)-2,4-HEXADIENOIC ACID Synonyms: 2-Butenylidene)acetic acid; Crotylidene acetic acid; Hexadienoic acid, (E,E); Hexa-2,4-dienoic acid; trans, trans-2,4-Hexadienoic acid; Panosorb; (E,E)-1,3-Pentadiene-1carboxylic acid; 2-Propenylacrylic acid; Preservastat; Sorbic acid; trans, trans-Sorbic acid; alpha-trans-gamma-trans-Sorbic acid; Sorbistat CAS No.: CoE No.:

110-44-1 n/a

FL No.: EINECS No.:

08.085 203-768-7

FEMA No.: JECFA No.:

Description: (E,E)-2,4-Hexadienoic acid has a characteristic odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a

3921 n/a

NAS No.:

n/a

Individual: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.8125 mg Empirical Formula/MW:

IOFI: n/a

C6H8O2/112.13 Specifications: (FCC, 1996) Appearance Assay Heavy metals (as Pb) Melting range

White, free-flowing powder 99% (min)-101% (max) of C6H8O2 — calculated on anhydrous basis

Residue on ignition

10 mg/kg max

Water

Solubility

0.2% max In water at <0.1 g/100 ml at 20oC 0.5% max

132-135∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.00 3.00

Max. 5.00 14.00 6.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 4.00 3.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-HEXADIEN-1-OL Synonyms: 1-Hydroxy-2,4-hexadiene; Sorbic alcohol; Sorbyl alcohol; (2E,4E)-Hexa-2, 4-dien-1-ol CAS No.: CoE No.:

111-28-4 n/a

FL No.: EINECS No.:

02.162 203-853-9

FEMA No.: JECFA No.:

Description: 2,4-Hexadien-1-ol has a fresh green, herbal odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.21970 mg Empirical Formula/MW: C6H10O/98.14

3922 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: Boiling point Density Flash point Melting point

80∞C at 12 mm Hg 0.871 72∞C 30.5-31.5∞C

Refractive index 1.49-1.51 at 20∞C Solubility Insoluble in water; soluble in alcohol Specific gravity 0.88-0.90 at 25∞C

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Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Gelatins, puddings Gravies Hard candy

Usual 0.50 2.00 2.00 0.70 0.07 1.00

Max. 1.00 4.00 4.00 2.00 0.07 2.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 1.00 1.00 0.10 0.40 1.00 0.10

Max. 2.00 6.00 0.50 0.40 2.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

g-HEXALACTONE Synonyms: g-Caprolactone; g-Ethyl-n-butyrolactone; Hexanolide-1,4; 4-Hydroxy hexanoic acid g-lactone; Tonkalide; 6-Caprolactone; gamma-Ethylbutyrolactone; gamma-Ethylgamma- butyrolactone; 5-Ethyldihydro-2(3H)-furanone; 2(3H)-Furanone, 5-ethyldihydro(8CI) (9CI); gamma-Hexalactone; Hexanoic acid, 4-hydroxy-, gamma-lactone; gammaHexanolactone; Hexan-4-olide; 4-Hydroxyhexanoic acid lactone; Tonkalide; Toukalide CAS No.: CoE No.:

695-06-7 2254

FL No.: EINECS No.:

10.021 211-778-8

FEMA No.: JECFA No.:

2556 223

NAS No.:

2556

Description: g-Hexalactone has a sweet, herbaceous, warm, powerful, odor, with a sweet, coumarin-caramel taste. This compound is also described to have odor as sweet, creamy, lactonic, tobacco and coumarin-like with green coconut nuances. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 5.151 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.15 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 max Colorless to pale-yellow liquid 98% of C6H10O2 220∞C

Refractive index 1.437-1.442 Solubility 1:1 in 95% alcohol Specific gravity 1.020-1.025

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 24.50 19.89 22.19

Max. 0.30 31.18 24.60 30.23

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.92 6.64 22.59

Max. 4.92 10.92 32.55

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Synthesis: By reduction of sorbic acid using Zn, Sn or SnCl2 and concentrated HCl in acetic acid solution at 85∞C; from ethylene oxide and sodio-malonic ester; also from propyl alcohol and methylacrylate in the presence of di-tert-butyl peroxide. Aroma threshold values: Detection: 1.6 ppm Taste threshold values: Taste characteristics at 75 ppm: Sweet, creamy, vanilla-like with green, lactonic, powdery nuances. Natural occurrence: Reported found in apple juice, apricot, orange juice, guava, raisin, papaya, peach, pineapple, berries, asparagus, peas, potato, tomato, breads, cheeses, butter, chicken fat, cooked beef, cooked pork, beer, cognac, grape wines, cocoa, tea, filberts, pecans, passion fruit, Japanese plum, beans, mushroom, starfruit, mango, dried fig, prickly pear, licorice, soursop, Cape gooseberry, nectarines, quince, pawpaw and other sources.

d-HEXALACTONE Synonyms: 5-Hydroxyhexanoic acid, d-lactone; d-Caprolactone; Tetrahydro-6-methyl-2Hpyran-2-one; delta-Hexalactone; Tetrahydro-6-methyl-2H-pyran-2-one CAS No.: CoE No.:

823-22-3 641

FL No.: EINECS No.:

10.010 212-511-8

FEMA No.: JECFA No.:

3167 224

NAS No.:

3167

Description: d-Hexalactone is a relatively weak-flavored chemical. The odor is described as coumarinic with coconut, cream and chocolate notes. Consumption: Annual: 46.67 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 pm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 2.282 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Acid value

5.0 (max)

Appearance

Colorless to pale-yellowish liquid

Assay

98.0% (min)

Boiling point Melting point

110-112∞C 31∞C

-47.2∞ at 24∞C (as is); –39.1∞C (c = 4.1 in anhydrous ethanol) Refractive index 1.449-1.453 Soluble in alcohol, oil, propylene glycol and ether; Solubility slightly soluble in water Specific gravity 1.0162 Optical rotation

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.10 12.44 6.20

Max. 6.31 24.82 12.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.25 1.71 12.31

Max. 6.61 3.52 24.57

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Synthesis: By oxidation of 1-substituted cycloalkanes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coconut oil, heated milk fat, butter oil, papaya, raspberry, strawberry fruit and jam, blue cheeses, yogurt, chicken fat, cured pork, green tea, plum, mango, wood apple, soursop and babaco fruit (Carica pentagona Heilborn).

HEXANAL Synonyms: Aldehyde C-6; Caproaldehyde; n-Caproaldehyde; Caproic aldehyde; n-Caproic aldehyde; Capronaldehyde; n-Capronaldehyde; n-Caproylaldehyde; Hexaldehyde; n-Hexaldehyde; Hexanal (8CI) (9CI); n-Hexanal; 1-Hexanal; Hexoic aldehyde; Hexylaldehyde CAS No.: CoE No.:

66-25-1 96

FL No.: EINECS No.:

05.008 200-624-5

FEMA No.: JECFA No.:

2557 92

NAS No.:

2557

Description: Hexanal has a fatty, green, grassy, powerful, penetrating characteristic fruity odor and taste (on dilution). Consumption: Annual: 5016.67 lb Individual: 0.004251 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.351 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (FCC, 1996) Acid value

10 max

Appearance

Almost colorless liquid

Refractive index 1.402-1.407 Very slightly soluble in water; miscible in alcohol, propylene Solubility glycol and most fixed oils Specific gravity 0.808-0.817

Assay 97% min of C6H12O Boiling point 131∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.60 3.00 1.20

Max. 4.20 3.00 2.80

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 1.80 1.20 0.60

Max. 2.50 3.60 1.30

Synthesis: Prepared from the calcium salt of caproic acid and formic acid. Aroma threshold values: Detection: 4.1 to 22.8 ppb; Recognition: 400 ppb Taste threshold values: n/a Natural occurrence: Reported found in some natural aromas of apple, strawberry, camphor oil, tea extracts, tobacco leaves, Eucalyptus globulus, dwarf pine, bitter orange and coffee. Also reported found in nearly 300 natural sources including apple, apricot, banana, sweet and sour cherry, citrus peel oils and juices, berries, guava, melon, raisins, peach, pear, papaya, pineapple, asparagus, cabbage, celery, carrot, lettuce, shallots, onion, leek, ginger, parsley,

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bread, cheeses, butter, milk, fish, meats, cocoa, coffee, tea, nuts, popcorn, potato chips, oat products, honey, soybean, plum, cauliflower, beetroot, figs, cardamom, coriander seed and leaf, brussels sprouts, rice, quince, radish, lovage, corn oil, laurel and malt.

2,3-HEXANEDIONE Synonyms: Acetyl-n-butyryl; Methyl propyl diketone; Acetylbutyryl; 2,3-Hexanedione (8CI) (9CI); Hexane-2,3-dione; Methyl propyl diketone CAS No.: CoE No.:

4437-51-8 152

FL No.: EINECS No.:

07.077 223-350-8

FEMA No.: JECFA No.:

2558 412

NAS No.:

2558

Description: 2,3-Hexanedione has a powerful, creamy, sweet and buttery odor (less than diacetyl) and a buttery cheese taste. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 8.724 IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.15 Specifications: (JECFA, 2000) Appearance

Yellow, oily liquid

Assay

93% min

Boiling point

128∞C

Refractive index 1.409-1.419 Slightly soluble in water; soluble in Solubility propylene glycol, alcohol and oils Specific gravity 0.930

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 37.55 29.67 21.31

Max. 0.10 45.14 40.14 28.79

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.47 21.30 26.17

Max. 13.47 27.44 30.59

Synthesis: From propionyl aldehyde condensed over ethyl acetylacetate; the resulting product is then oxidized (H2O2 and sodium tungstate), hydrolyzed and finally decarboxylated to 2,3-dexanedione; from methyl butyl ketone and ethyl propyl ketone by way of the monoxime; also from acetoxy mesityl oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fermented soybean, peach, roasted chicken, beer, coffee, shoyu and clam.

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3,4-HEXANEDIONE Synonyms: Dipropionyl; 3,4-Dioxohexane; Diethyl-a,b-diketone; Bipropionyl; 3,4-Hexanedione (8CI) (9CI); Hexane-3,4-dione CAS No.: CoE No.:

4437-51-8 2255

FL No.: EINECS No.:

07.077 224-651-7

FEMA No.: JECFA No.:

3168 413

NAS No.:

3168

Description: 3,4-Hexanedione has an aromatic, toasty, burnt, buttery, nutty, caramel-eggy, pungent odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 1.287 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.04 Specifications: (JECFA, 1998) Appearance

Yellow oil

Assay

97.0% (min)

Boiling point

130∞C

Refractive index 1.408-1.413 Almost insoluble in water; soluble in alcohol and oils; very solSolubility uble in propylene glycol Specific gravity 0.941-0.950

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 4.00 4.25 5.00

Max. 8.00 8.50 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 5.00

Max. 4.00 10.00

Synthesis: By condensation of ethyl propionate in the presence of sodium metal, followed by oxidation of the resulting propionin with copper acetate or ferric chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

1,6-HEXANEDITHIOL Synonyms: 1,6-Dimercaptohexane; Hexamethylene dimercaptan; 1,6-Hexanedimercaptan; 1,6-Hexanedithiol (8CI) (9CI); Hexane-1,6-dithiol CAS No.: CoE No.:

1191-43-1 n/a

FL No.: EINECS No.:

12.067 214-735-1

FEMA No.: JECFA No.:

3495 540

NAS No.:

3495

Description: 1,6-Hexanedithiol has a fatty, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW: C6H14S2/150.30 Specifications: (JECFA, 1999) Assay 97.0% (min) Boiling point 242-243∞C Refractive index 1.511-1514

Solubility Specific gravity

IOFI: n/a

Insoluble in water; miscible in fat 0.983-0.995

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef.

1-HEXANETHIOL Synonyms: Hexyl mercaptan; n-Hexyl mercaptan CAS No.: CoE No.:

111-31-9 n/a

FL No.: EINECS No.:

12.132 203-857-0

FEMA No.: JECFA No.:

3842 518

Description: 1-Hexanethiol has a burnt fat, sulfurous, meaty, fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (1995) Trade association guidelines: FEMA PADI: 0.045735 mg Empirical Formula/MW: C6H14S/118.24

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 95.0% (min) 150-154∞C

Specific gravity Solubility

0.824-0.835 Soluble in oil and alcohol

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies

Usual 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual Max. 0.10 5.00 0.50 5.00 0.10 5.00 0.10 5.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Meat products Milk products

Usual 0.10 0.10

Max. 5.00 5.00

Food Category Sweet sauce

Usual 0.10

Max. 5.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in cooked chicken, boiled beef and cooked uncured pork.

HEXANOIC ACID Synonyms: n-Caproic acid; Hexoic acid; n-Hexylic acid; Pentane-1-carboxylic acid; Butter acids; Butylacetic acid; Caproic acid; Capronic acid; Hexacid 698; Hexanoic acid (8CI) (9CI); n-Hexanoic acid; 1-Hexanoic acid; n-Hexoic acid; Pentanecarboxylic acid; 1-Pentanecarboxylic acid; Pentiformic acid; Pentylformic acid CAS No.: CoE No.:

142-62-1 9

FL No.: EINECS No.:

08.009 205-550-7

FEMA No.: JECFA No.:

2559 93

NAS No.:

2559

Description: Hexanoic acid has a sickening, sweaty, rancid, sour, sharp, pungent, cheesy, fatty, unpleasant odor reminiscent of copra oil. It exhibits an acrid taste. Consumption: Annual: 25000.00 lb Individual: 0.02118 mg/kg/day Regulatory Status: CoE: Approved. Bev. 5 ppm; Food: 100 ppm FDA: 21 CFR 173.315; 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 21.002 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Appearance

Colorless to very paleyellow, oily liquid

Solidification point NLT -4.5∞

Assay

98% of C6H12O2

Solubility

Boiling point Refractive index

223∞C 1.415-1.418

Specific gravity

Miscible in water (1 ml in 250 ml water), alcohol, most fixed oils and ether 0.923-0.928

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 19.45 2.00 0.04 447.40 36.14 9.96 2.31

Max. 64.74 5.00 0.37 509.70 36.14 24.31 6.16

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual Max. 2.81 17.62 5.00 10.00 5.74 26.10 1.75 3.49 150.00 176.00 10.00 20.00 4.76 8.84 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gravies

Usual 2.00

Max. 4.00

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: By fractionation of the volatile fatty acids of coconut oil. Aroma threshold values: Detection: 93 ppb to 10 ppm Taste threshold values: n/a Natural occurrence: A secondary product of butyric fermentation; reported found in the essential oils of lavender, camphor, palmarosa, lemongrass and Juniperus phoenicea; in a few fruital aromas: apple, currant and strawberry; also identified among the constituents of petitgrain lime oil. Also reported found in apple, lemon and orange juice, berries, guava, raisin, papaya, peach, pineapple, cooked potato, pepper, breads, cheeses, butter, milk, fish, meats, hop oil, beer, whiskies, rum, brandy, grape wines, coffee, cocoa, tea, filberts, pecans, peanut oil, coconut meat and oil, soybeans, passion fruit, beans, mushrooms, rice, licorice, corn oil, malt, loquat, sherry, clams, mussels, scallops and other sources.

3-HEXANOL Synonyms: Ethyl propyl carbinol; 3-Hydroxyhexane; 3-Hexanol (8CI) (9CI); Hexan-3-ol CAS No.: CoE No.:

623-37-0 n/a

FL No.: EINECS No.:

02.089 210-790-0

FEMA No.: JECFA No.:

3351 282

NAS No.:

3351

Description: 3-Hexanol has an alcoholic, ethereal, medicinal odor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.275 mg IOFI: Nature Identical Empirical Formula/MW: C6H14O/102.18 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

97.0% (min)

Boiling point

131-133∞C

Refractive index 1.414-1.418 Slightly soluble in water; soluble in alcohol and acetone and in Solubility ether in all proportions Specific gravity 0.818-0.822

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 1.00 0.50 0.50 1.00

Max. 2.00 1.00 1.00 2.00

Food Category Instant coffee, tea Jams, jellies Nonalcoholic beverages Soft candy

Usual 8.30 0.50 0.80 4.00

Synthesis: By hydroboration of cis-3-hexene; from 3-hexyne; from 1-(and 2-) hexenes. Aroma threshold values: Detection: 820 ppb to 2.5 ppm Taste threshold values: n/a

Max. 83.00 1.00 5.00 42.00

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Natural occurrence: Reported found in lavender and sweet grass oil, as a volatile flavor components in pineapple and in the odorous portion of Vaccinium macrocarpon. Also reported found in apricot, banana, cranberry, lingonberry, black currants, melon, papaya, Parmesan cheese, cooked chicken, cognac, cocoa, soybeans, beans, mushrooms, mango and lemon balm.

3-HEXANONE Synonyms: Ethyl propyl ketone; 3-Oxohexane; Ethyl propyl ketone; 3-Hexanone (8CI) (9CI); Hexan-3-one CAS No.: CoE No.:

589-38-8 n/a

FL No.: EINECS No.:

07.096 209-645-4

FEMA No.: JECFA No.:

3290 281

NAS No.:

3290

Description: 3-Hexanone has an ethereal, grape, wine-like odor. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 6.803 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (JECFA, 1998) Assay

97.1% (min)

Solubility

Boiling point Refractive index

118-123∞C 1.397-1.403

Specific gravity

Slightly soluble in water; soluble in acetone, alcohol and ether in all proportions 0.812-0.818

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Gelatins, puddings

Usual 20.00 20.00 0.044 1.90

Max. 20.00 20.00 0.044 8.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 20.00 20.00 20.00 20.00

Max. 20.00 20.00 20.00 20.00

Synthesis: From organo-mercury compounds; by dehydrogenation of 3-hexanol in the presence of Ni-zinc oxide-phosphate catalyst; by hydrogenolysis of 2-ethylfuran; by passing b-furylpropionic acid (or 2-furanpropionic acid) over 5% Pt-C catalyst from 250 to 300∞C; by two patented processes. Aroma threshold values: Detection: 41 to 81 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity and waxy with rum notes. Natural occurrence: Reported found in coffee, as a component in the volatile by-product developed during the catalytic hydrogenation of soybean oil using Ni catalysts; in the scent of green vegetable Nezara viridula. Also reported found in lime peel oil, black currants, peach, pineapple, fried potato, Parmesan cheese, butter, milk, eggs, beef, fried pork, beer, rum,

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cocoa, coffee, filberts, passion fruit, plumcot, rose apple, mango, lemon balm, crab, Cape gooseberry and sweet grass oil.

2-HEXENAL Synonyms: (E)-2-Hexen-1-al; a-b-Hexylenaldehyde; b-Propyl acrolein; 2-Hexenal; Hex2-enal; Hex-2-en-1-al; Hexylenic aldehyde; Leaf aldehyde CAS No.: CoE No.:

505-57-7 748

FL No.: EINECS No.:

05.189 208-014-0

FEMA No.: JECFA No.:

2560 n/a

NAS No.:

2560

Description: 2-Hexenal has a sweet, fragrant, almond, fruity green, leafy, apple, plum, vegetable odor. Consumption: Annual: 3883.33 lb Individual: 0.003290 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.637 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.15 Specifications: (FCC, 1996) Appearance

Pale-yellow liquid

Assay

92% of C6H10O

Boiling point

47∞C at 17 mmHg

Refractive index 1.445-1.449 Soluble in alcohol, propylene glycol and Solubility fixed oils; very slightly soluble in water Specific gravity 0.841-0.848

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.04 4.64 3.55

Max. 3.00 16.87 14.68 8.50

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.55 1.00 1.95 4.61

Max. 3.81 1.00 6.70 16.41

Synthesis: n/a Aroma threshold values: Detection: 30 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, fruity, fresh, herbal and citrus. Natural occurrence: Reported found in the distillation waters of several plants, such as Carpinus betulus; also identified among the constituents of tea (leaves) oil and in citronella. Also reported found in numerous foods including apple juice, apricot, banana, citrus peel oils and juices, berries, guava, peach, pear, melon, cabbage, kohlrabi, cucumber, lettuce, leek, peas, tomato, thymus, butter, milk, fish, fish oil, meats, hop oil, beer, grape wines, peanut oil, pecans, potato chips, soybeans, avocado, olive, passion fruit, plum, Malay apple, star fruit, mango, cauliflower, fig, artichoke, coriander leaf, rice, radish, lovage leaf, laurel, loquat, endive, nectarines, clam and quince.

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3-HEXENAL Synonyms: See below, cis-3-Hexenal CAS No.: CoE No.:

4440-65-7 n/aa

FL No.: EINECS No.:

05.192 224-659-0

FEMA No.: JECFA No.:

3923 n/a

Description: 3-Hexenal has a natural green, fruity, apple odor. Consumption: Annual: n/a73 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.74600 mg Empirical Formula/MW: C6H10O/98.14 Specifications: Assay Boiling point Flash point

80.0% 57∞C at 28 mmHg 57.2∞C

n/aa

NAS No.:

Individual: n/a1

IOFI: n/a

Refractive index 1.425-1.435 at 20∞C Solubility Insoluble in water; soluble in alcohol Specific gravity 0.970-0.980 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 4.00 1.00

Max. 1.00 7.00 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.00 3.50

Max. 3.00 3.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 0.25 to 3 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-HEXENAL Synonyms: 3-Hexenal, (Z)-; 3-Hexenal, (Z)- (8CI) (9CI); cis-3-Hexenal; (Z)-3-Hexenal; 3(Z)-Hexenal; (Z)-Hex-3-enal; cis-beta,gamma-Hexylenic aldehyde CAS No.: CoE No.:

6789-80-6 2008

FL No.: EINECS No.:

05.075 229-854-4

FEMA No.: JECFA No.:

2561 316

NAS No.:

2561

Description: cis-3-Hexenal has a powerful, deep-green, leafy odor. Consumption: Annual: 63.33 lb Individual: 0.00005367 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) 73 See

below, cis-3-Hexenal.

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Trade association guidelines: FEMA PADI: 0.774 mg Empirical Formula/MW: C6H10O/98.15 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless liquid 97% min 20∞C at 20 mmHg

IOFI: Nature Identical

Refractive index 1.427-1.436 Specific gravity 0.967-0.973

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 3.99 1.41

Max. 1.00 6.71 2.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.05 1.17 3.46

Max. 3.41 2.60 5.42

Synthesis: By oxidation of cis-3-hexenol, or by other standard reactions. Aroma threshold values: Detection: 0.25 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, cucumber, grape, banana, raspberry, fresh strawberries, black tea, tomato, guava, melon, strawberry, bell pepper, ginger, butter, beer, tea, passion fruit, potato chips, plum, rose apple, Malay apple, starfruit, lovage, kiwifruit, endive, nectarine, Chinese quince and red currants.

cis-4-HEXENAL Synonyms: 4-Hexenal, (Z)-; Hexenal, (Z)- (8CI) (9CI); cis-4-Hexenal; (Z)-4-Hexenal; (Z)- Hex-4-enal CAS No.: CoE No.:

4634-89-3 n/a

FL No.: EINECS No.:

05.113 225-058-6

FEMA No.: JECFA No.:

3496 319

NAS No.:

3496

Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of use (1998) Trade association guidelines: FEMA PADI: 0.030 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.14 Specifications: (JECFA, 2000) Assay

95%

Solubility

Boiling point Refractive index

73.5-75∞C at 100 mmHg 1.428-1.432

Specific gravity

Slightly soluble in water; soluble in ethanol, phthalates, ethers and most fixed oils 0.958-0.971

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes

Usual 0.25

Max. 0.75

Food Category Reconstituted vegetables

Usual Max. 0.015 0.10 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings Hard candy Jams, jellies Processed vegetables

Usual 0.50 0.50 0.05 0.15

Max. 2.00 4.00 0.20 0.60

Food Category Seasonings Soft candy Soups

Usual 0.05 0.50 0.05

Max. 0.20 4.00 0.20

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: Detection: 0.3 ppb Taste threshold values: n/a Natural occurrence: Reported found in onion.

trans-4-HEXENAL Synonyms: (E)-4-Hexenal; trans-Hex-4-enal; 4-Hexenal, trans; 4-Hexenal, (E) 25166-87-4 FL No.: n/a CAS No.: FEMA No.: 4046 NAS No.: n/a n/a CoE No.: EINECS No.: n/a JECFA No.: n/a Description: Trans-4-hexenal has a ‘green’ note. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: mg (FEMA) IOFI: n/a Empirical Formula/MW: C6H10O/98.14

O

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Hard candy Jams, jellies Poultry

Usual 0.008 0.008 0.01 0.01

Max. 0.10 0.10 0.20 0.10

Food Category Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.008 0.008 0.01 0.008

Max. 0.10 0.10 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection at 0.0003 ppm in water. Detection and recognition in air at 0.0029 and 0.014 mg/m3, respectively Taste threshold values: n/a Natural occurrence: n/a

(E)-2-HEXENAL DIETHYL ACETAL Synonyms: 2-Hexene, 1,1-diethoxy-, (2E)-; trans-2-Hexenal diethyl acetal; 1,1-Diethoxytrans-2-hexene 67746-30-9 FL No.: n/a CAS No.: FEMA No.: 4047 NAS No.: n/a 2135 CoE No.: EINECS No.: 266-989-8 JECFA No.: 1383 Description: (E)-2-Hexenal diethyl acetal has a ‘green’ fruity odor

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Consumption: Annual: n/a Regulatory Status: CoE: Approved. Beverage: 10 ppm; Food 5 ppm FDA: n/a FDA (other): n/a JECFA: Proposed for safety evaluation at 63rd meeting of JECFA Trade association guidelines: PADI: 0.104 mg (FEMA) Empirical Formula/MW:

Individual: n/a

IOFI: n/a

CH3 O

C10H20O2/172 H3C

O

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Nonalcoholic beverages

Usual 1.00

Max. 15.00

Food Category

Usual

Max.

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

4-HEXENE-3-ONE Synonyms: 2-Hexen-4-one; 4-Hexene-3-one (8CI) (9CI); Hex-4-en-3-one CAS No.: CoE No.:

2497-21-4 718

FL No.: EINECS No.:

07.048 219-681-2

FEMA No.: JECFA No.:

3352 n/a

NAS No.:

3352

Description: 4-Hexene-3-one has a pungent, acrid, metallic, ethereal odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.417 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.14 Specifications: (Burdock, 1997) Boiling point 136-137∞C; 76.2∞C at 8.5 mmHg Refractive index 1.4385 at 20∞C

Specific gravity

0.8537 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes

Usual 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages

Usual Max. 1.00 1.00 0.20 0.50 1.00 1.00 1.00 1.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Soft candy Soups

Usual Max. 1.00 1.00 1.00 1.00 (Part 2 of 2)

Synthesis: By hydration of 4-hexen-2-yne aqueous H2SO4-HgSO4; by hydrogenation of 2-hexen-5-yn-4-one over Pd-CaCO3 catalyst in methanol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Ethereal, whiskey-like and metallic, fruity with tropical nuances. Natural occurrence: Reported found in cooked chicken.

trans-2-HEXENOIC ACID Synonyms: Acrylic, b-propyl acid; Hexen-2-oic acid; a, b-Hexylenic acid; a, b-Hexenoic acid; trans-2-Hexenoic acid; (E)-2-Hexenoic acid; 2-Hexenoic acid, (E)-; trans-Hex2-enoic acid CAS No.: CoE No.:

13419-69-7 FL No.: n/a EINECS No.:

08.054 236-528-5

FEMA No.: JECFA No.:

3169 n/a

NAS No.:

3169

Description: trans-2-Hexenoic acid has a pleasant, fatty, characteristic, long-lasting odor. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.678 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.15 Specifications: (Burdock, 1997) Appearance

Colorless, needle-like crystals

Boiling point

217∞C; 118∞C at 19 mmHg

Melting point

37∞C

Refractive index 1.4467 at 40∞C Slightly soluble in water; soluble in alcohol, propylene glycol Solubility and oils; very soluble in ether Specific gravity 0.965 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils

Usual 4.00 14.41 0.05 0.15

Max. 8.00 29.13 0.05 0.50

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By condensation of butyraldehyde with malonic acid. Aroma threshold values: n/a Taste threshold values: n/a

Usual 7.60 3.79 2.02 14.84

Max. 15.18 7.58 4.03 29.56

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Natural occurrence: Reported found in Japanese peppermint oil, apple, banana, bilberry, guava, pork fat, white wine, tea, starfruit, loquat and loganberry.

3-HEXENOIC ACID Synonyms: 3-Hexenic acid; Hydrosorbic acid; b-Amylene-a-carboxylic acid; 2-Pentene-1carboxylic acid; Propylidenepropionic; 3-Hexenoic acid (8CI) (9CI); Hex-3-enoic acid; Hydrosorbic acid CAS No.: CoE No.:

4219-24-3 2256

FL No.: EINECS No.:

08.050 224-157-1

FEMA No.: JECFA No.:

3170 317

NAS No.:

3170

Description: 3-Hexenoic acid has a diffusive, cheese odor, mildly fruity. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 15 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 1.303 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.15 Specifications: (JECFA, 2000) Assay Boiling point

95% 208∞C

Refractive index 1.493-1.496 Specific gravity 0.958-0.971

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 6.97 3.53

Max. 4.00 16.22 8.24

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.85 1.10 6.80

Max. 4.90 3.39 14.80

Synthesis: By condensation of butyraldehyde and malonic acid; also formed during the distillation of ethyl paraconic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Green, dairy-like with a vegetable and melon nuance. Natural occurrence: Reported found in yellow passion fruit, raspberry, hop oil, beer, white wine, cocoa, kiwifruit and black choke cherry.

1-HEXEN-3-OL Synonyms: 1-Vinyl butan-1-ol; Vinyl propyl carbinol; n-Propyl vinyl carbinol CAS No.: CoE No.:

4798-44-1 n/a

FL No.: EINECS No.:

02.104 225-355-0

FEMA No.: JECFA No.:

3608 n/a

NAS No.:

3608

Description: 1-Hexen-3-ol has an ethereal, run-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a

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Flavor Ingredients

FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.003 mg Empirical Formula/MW:

795

IOFI: n/a

C6H12O/100.16 Specifications: Boiling point Flash point Refractive index

135∞C 35∞C 1.424-1.431 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.829-0.835 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 0.025 0.025 0.025

Max. 0.10 0.10 0.10

Food Category Seasonings, flavors Snack foods Soups

Usual 0.025 0.025 0.025

Max. 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-HEXEN-1-OL Synonyms: 2-Hexenol; trans-2-Hexenol; a,b-Hexenol; Leaf alcohol; g-Propyl allyl alcohol; beta,gamma-Hexenol; Hex-2-en-1-ol; 2-Hexenol; 2-Hexen-1-ol (8CI) (9CI) CAS No.: CoE No.:

2305-21-7 69

FL No.: EINECS No.:

02.157 218-972-1

FEMA No.: JECFA No.:

2562 n/a

NAS No.:

2562

Description: 2-Hexen-1-ol has a powerful, leafy, green, wine-like, fruity odor, with a sweet, fruity flavor important to strawberry and orange juice. Consumption: Annual: 1333.33 lb Individual: 0.001129 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.593 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (FCC, 1996) Appearance

Almost colorless liquid

Refractive index 1.437-1.442 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

95% of C6H12O

Solubility

Boiling point 158∞C

Specific gravity

Very slightly soluble in water; soluble in alcohol, propylene glycol and most fixed oils 0.836-0.841 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 22.29 1.63 8.46

Max. 27.03 3.92 12.51

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 21.56 7.32 20.16

Max. 23.75 9.70 23.90

Synthesis: The cis-form can be prepared by hydrogenation of cis-2-hexenol, using an aqueous suspension of colloidal palladium; from cis-4-chloro-2-butenol and magnesium ethyl bromide; the commercial product is a mixture of the cis- and trans-isomers and can be prepared from propyl vinyl carbinol by heating with aluminum oxide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, apple, green, sweet, skin notes, vegetable nuances, tropical, grassy. Natural occurrence: Reported found as a constituent of fresh raspberry aroma; also identified in Valencia orange juice and apple aroma, probably occurring as an ester. Also reported found in raw and cooked asparagus, cooked potato, cooked beef, hop oil, brandy, beer, white wine, roasted peanut, soybean, olive, prune, prickly pear, malt, kiwifruit, loquat and quince.

(Z)-2-HEXEN-1-OL Synonyms: (Z)-2-Hexenol; cis-2-Hexen-1-ol; cis-Hex-2-en-1-ol CAS No.: CoE No.:

928-94-9 n/a

FL No.: EINECS No.:

02.156 213-190-7

FEMA No.: JECFA No.:

3924 n/a

NAS No.:

n/a

Description: (Z)-2-Hexen-1-ol is used for a green topnote in fragrances and provides a fresher odor than trans-2-hexenol. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.5300 mg IOFI: n/a Empirical Formula/MW: C6H12O/100.16 Specifications: Assay Boiling point Flash point

98% (Sum of isomers) 65∞C at 0.5 mmHg 54.4∞C

Refractive index 1.437-1.445 at 20∞C Solubility Insoluble in water; soluble in alcohol Specific gravity 0.845-0.853 at 25∞C

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797

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.00 8.50 22.00

Max. 27.00 12.50 24.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 7.00 20.00

Max. 4.00 10.00 24.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-HEXEN-1-OL Synonyms: Blatter alcohol; cis-3-Hexenol; b,g-Hexenol; m-b-Hexenol; Leaf alcohol (name also used for trans-2-Hexenol); Blatteralkohol; beta,gamma-Hexenol; beta-gamma-Hexenol; 3-Hexenol, cis-; Z-3-Hexenol; cis-Hex-3-en-1-ol; cis-3-Hexen-1-ol; (Z)-Hex-3-en-1-ol; 3-Hexen-1-ol; 3-Hexen-1-ol, cis-; 3-Hexen-1-ol, (Z)- (8CI) (9CI); (Z)-3-Hexen-1-ol CAS No.: CoE No.:

928-96-1 750

FL No.: EINECS No.:

02.056 213-192-8

FEMA No.: JECFA No.:

2563 n/a

NAS No.:

2563

Description: 3-Hexen-1-ol has an intense, green odor, not as strong as the corresponding aldehyde, and a characteristic herbaceous, leafy odor on dilution. Consumption: Annual: 20833.33 lb Individual: 0.01765 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.886 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (FCC, 1996) Appearance

Colorless liquid

Assay

98% as sum of (Z) and (E) isomers; min 90% (E)

Boiling point

156∞C

Refractive index 1.439-1.441 Soluble in alcohol, propylene glycol and most fixed oils; Solubility very slightly soluble in water Specific gravity 0.846-0.850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 10.60 98.48 5.80 8.75 8.55

Max. 14.46 98.48 5.80 15.34 12.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Hard candy

Usual 10.15 28.60 5.85 9.53 10.15

Max. 10.52 58.00 9.10 14.32 10.52

Synthesis: Extracted from various essential oils and purified by reacting it to the corresponding phthalate or allophanate; it was synthesized by Ruzi-ka and Schinz, who also clarified its

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chemical structure; Stoll and Rouve reported on the most significant differences between the natural and the synthetic products (Burdock, 1995). Aroma threshold values: Detection: 70 ppb Taste threshold values: Taste characteristics at 30 ppm: Fresh, green, raw fruity with a pungent depth. Natural occurrence: Main constituent of the oil distilled from the infusion of fermented tea leaves. Reported found as the corresponding ester of phenylacetic acid in the oil of Japanese mint (Mentha arvensis); the volatile oil of Thea chinensis contains approximately 26 to 35% 3-hexen-1-ol, whereas larger amounts are reported in the oils of Morus bombysic, Robinia pseudacacia and Raphanus sativus; probably occurring also in several green leaves and herbs; reported found in the fruit juices of raspberry, grapefruit and others. Also reported in over 200 foods including apple, apricot, banana, citrus peel oils and juices, berries, guava, grapes, pineapple, cabbage, kohlrabi, celery, cucumber, lettuce, leek, peas, sauerkraut, tomato, ginger, peppermint oil, coconut oil, spearmint oil, mustard, parsley, breads, butter, fish, fish oil, cognac, brandy, cider, sherry, grape wines, tea, soybeans, avocado, olive, passion fruit, plum, rose apple, Malay apple, water apple (Syzigium spp.), beans, marjoram, starfruit, broccoli, pear and apple brandies, figs, brussels sprouts, radish, prickly pear, litchi, dill, lovage, pumpkin, corn oil, malt, laurel, kiwifruit and other sources.

4-HEXEN-1-OL Synonyms: 2-Hexen-ol-6; 4-hexenyl alcohol CAS No.: CoE No.:

6126-50-7 2295

FL No.: EINECS No.:

02.074 213-188-6

FEMA No.: JECFA No.:

3430 318

NAS No.:

3430

Description: 4-Hexen-1-ol has a pungent oily odor. Consumption: Annual: <1.00 lb Individual: 0.00000057 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.289 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Assay

96.0% (min)

Boiling point 80∞C

Refractive index 1.430-1.450 Soluble in alcohol; insoluble Solubility in water Specific gravity 0.840-0.860

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Fruit ices

Usual 1.00 0.25 1.50 1.00 1.00

Max. 2.00 1.00 6.00 2.00 2.00

Food Category Hard candy Nonalcoholic beverages Processed vegetables Reconstituted vegetables Soft candy

Usual Max. 0.50 1.00 0.50 2.00 1.00 2.00 1.00 2.00 0.50 1.00 (Part 1 of 2)

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799

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings

Usual 0.50

Max. 2.00

Food Category Soups

Usual Max. 1.00 6.00 (Part 2 of 2)

Synthesis: By treating cis- and trans-3-chloro-2-methyl-tetrahydropyrone with sodium in ether. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, tomato, fresh with herbal vegetable nuances. Natural occurrence: The cis- and trans-forms occur in banana, the cis-form in passion fruit; also reported in beans, butter and olive.

2-HEXEN-1-YL ACETATE Synonyms: 2-Hexen-1-ol acetate; 2-Hexen-1-ol, acetate, (E)-; Hex-2-enyl acetate; trans2-Hexenyl acetate; trans-2-Hexen-1-yl acetate; trans-Hex-2-enyl acetate; 2-Hexenyl acetate; 2-Hexen-1-yl-acetate; (E)-2-Hexenyl acetate CAS No.: CoE No.:

2497-18-9 643

FL No.: EINECS No.:

09.394 219-680-7

FEMA No.: JECFA No.:

2564 n/a

NAS No.:

2564

Description: 2-Hexen-1-yl acetate has a pleasant, fruity odor and corresponding taste. Consumption: Annual: 800.00 lb Individual: 0.0006779 mg/kg/day Regulatory Status: CoE: Approved. Food: 0.5 ppm FDA: 21 CFR 172.515 (trans-isomer) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.483 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.19 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid 98% as sum of (Z) and (E) isomers; Assay min 90% (E) Boiling point 166∞C

Refractive index 1.425-1.430 1 ml in 1 ml 95% alcoSolubility hol Specific gravity 0.890-0.897

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.15 3.95 5.06

Max. 10.92 6.55 7.22

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 7.58 2.48 6.04

Max. 8.65 3.97 9.00

Synthesis: By heating at the boil, 1-bromohexen-2-ol with sodium acetate and acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, green, fresh and fruity with a waxy apple background. Natural occurrence: Reported found in Fragaria vesca and other fruits; only the trans-form is known. Also reported in apple, apple juice, apricot, bilberry, guava, peach, blackberry,

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strawberry fruit and jam, tomato, corn mint oil, spearmint oil, white and red wine, tea, plum, plumcot, mushroom, starfruit and mango.

cis-3-HEXEN-1-YL ACETATE Synonyms: Verdural; cis-3-Hexenol acetate; 3-Hexen-1-ol, acetate, (Z)-; cis-3-Hexenyl acetate; (Z)-3-Hexenyl acetate; cis-3-Hexen-1-yl acetate; (Z)-Hex-3-enyl acetate; cis-3- Hexenyl ethanoate CAS No.: CoE No.:

3681-71-8 644

FL No.: EINECS No.:

09.197 222-960-1

FEMA No.: JECFA No.:

3171 n/a

NAS No.:

3171

Description: cis-3-Hexen-1-yl acetate has a powerful, green, fruity, floral note reminiscent of banana. Consumption: Annual: 111.67 lb Individual: 0.0009463 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.912 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.19 Specifications: (FCC, 1996) Acid value Appearance

1.0 max Colorless to pale-yellow liquid 98% as sum of (Z) and (E) isomers; Assay min 92% (Z) Boiling point 198∞C

Refractive index 1.425-1.429 Solubility 1:1 in 95% alcohol Specific gravity

0.896-0.901

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.07 15.90 0.07 7.31

Max. 8.14 30.32 0.07 14.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.14 0.15 2.30 15.06

Max. 8.36 0.16 4.51 29.79

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fruity, apple and pear with fresh tropical nuances. Natural occurrence: Reported found in apple, bilberry, guava, strawberry, black and green tea; yellow and purple passion fruit, citrus peel oils, melon, peach, raspberry, celery, tomato, corn mint oil, spearmint oil, brandies, grape wines, soybeans, olive, plum, plumcot, starfruit, mango, cauliflower, dill, lovage, corn oil, nectarines, Chinese quince and chamomile oil.

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801

(Z)-3-HEXENYL ANTHRANILATE Synonyms: 3-Hexen-1-ol, 2-aminobenzoate, (3Z)- (9CI); 3-Hexenyl 2-aminobenzoate; (Z)Hex-3-enyl anthranilate; cis-3-Hexenyl anthranilate CAS No.: CoE No.:

65405-76-7 FL No.: n/a EINECS No.:

09.561 265-744-2

FEMA No.: JECFA No.:

3925 n/a

NAS No.:

n/a

Description: (Z)-3-Hexenyl anthranilate has a delicate fruity, concord grape character. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.58614 mg IOFI: n/a Empirical Formula/MW: C13H17NO2/219.28 Specifications: Boiling point 160∞C at 5 mmHg Flash point 104.4∞C Refractive index 1.545-1.554 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 1.047-1.054 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-HEXENYL BENZOATE Synonyms: (Z)-3- Hexenyl benzoate; Benzoic acid, 3-hexenyl ester, (Z)-; cis-3-Hexenyl benzoate; (Z)-Hex-3-enyl benzoate; 3-Hexen-1-ol, benzoate, (Z)CAS No.: CoE No.:

25152-85-6 FL No.: n/a EINECS No.:

09.806 246-669-4

FEMA No.: JECFA No.:

3688 858

NAS No.:

3688

Description: cis-3-Hexenyl benzoate has a green, herbaceous, woody odor. Consumption: Annual: 81.67 lb Individual: 0.0000692 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.298 mg IOFI: n/a Empirical Formula/MW: C13H16O2/204.28 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 97.7%; 1.42% trans-3-hexenyl benzoate; 0.36% hexyl benzoate 88-90∞C at 1.5 mmHg

Refractive index 1.5082 at 20∞C Slightly soluble in water; Solubility soluble in fat Specific gravity 1.006

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Gelatins, puddings Hard candy

Usual 1.00 1.50 4.00 0.50 0.50 0.50

Max. 2.00 3.00 10.00 1.00 1.00 3.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauces

Usual 0.50 0.50 0.20 0.20 0.50

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fatty, floral, green, fruity and spicy with woody nuances. Natural occurrence: Reported found in bilberry, guava, lingonberry, black tea, green tea, jasmine tea, pouching tea, starfruit and mastic gum leaf oil.

(Z)-3-HEXENYL (E)-2-BUTENOATE Synonyms: 2-Butenoic acid, 3-hexenyl ester; (E,Z)-Crotonate de (Z)-3-hexenyle; (Z)-3-Hexenyl crotonate; (Z)-3-Hexenylcrotonat; (E,Z)-2-Butenoic acid 3-hexenyl ester; cis-3-Hexenyl trans-2-butenoate CAS No.: CoE No.:

65405-80-3 FL No.: n/a EINECS No.:

09.566 265-746-3

FEMA No.: JECFA No.:

3982 1276

NAS No.:

n/a

Description: Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003)

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Trade association guidelines: PADI: 0.860 mg (FEMA) Empirical Formula/MW:

803

IOFI: n/a O

C10H16O2/168

O

H3C

CH3

Specifications: (JECFA, 2003) Appearance Colorless liquid Assay 98% (minimum) Boiling point 107∞C (25 mmHg) Density

Flash point 94∞C Identification test IR spectrum Refractive index 1.4552 at 20∞C Insoluble in water; soluble in Solubility oils

0.91 g/ml

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.50 2.00 0.50 50.00 20.00 2.00 1.00 2.00 0.20 0.50 20.00 2.00

Max. 3.00 5.00 5.00 100.00 50.00 5.00 5.00 5.00 1.00 3.00 50.00 5.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Processed fruits Processed vegetables Seasonings/flavors Soft candy Soups Sugar substitutes Sweet sauces

Usual 2.00 0.50 0.50 2.00 0.50 0.50 0.50 0.20 5.00 0.50 0.50 0.50

Max. 10.00 8.00 2.00 4.00 2.00 2.00 2.00 1.00 10.00 2.00 2.00 3.00

Synthesis: n/a Aroma threshold values: Detection at 0.32 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly found in wine, fresh mango (Magnifera indica L.) and Curuba (banana passion fruit, Passiflora mollissima).

(E)-2-HEXENYL BUTYRATE Synonyms: Butanoic acid, 2-hexenyl ester; trans-2-Hexenyl butanoate; trans-2-Hexenyl butyrate CAS No.: CoE No.:

53398-83-7 FL No.: n/a EINECS No.:

09.369 258-515-3

FEMA No.: JECFA No.:

Description: (E)-2-Hexenyl butyrate has a green, fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.47095 mg Empirical Formula/MW: C10H18O2/170.25

3926 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

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Specifications: Boiling point Flash point Refractive index

190∞C 79.4∞C 1.430-1.436 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.878-0.885 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Confection, frosting Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 1.00 4.00 5.00 8.00

Max. 11.00 2.00 7.00 7.00 9.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 2.50 6.00 0.50

Max. 1.00 4.00 9.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-HEXENYL BUTYRATE Synonyms: b,g-Hexenyl-n-butyrate; cis-3-Hexenyl butanoate; Leaf butyrate; Butanoic acid, 3-hexenyl ester, (Z)-; cis-Butyric acid, 3-hexenyl ester; (Z)-3-Hexenyl butanoate; cis-3-Hexenyl butyrate; cis-3-Hexen-1-yl butyrate; (Z)-Hex-3-enyl butyrate CAS No.: CoE No.:

16491-36-4 FL No.: n/a EINECS No.:

09.270 240-553-7

FEMA No.: JECFA No.:

3402 157

NAS No.:

3402

Description: cis-3-Hexenyl butyrate has a green, fruity, somewhat buttery aroma. Consumption: Annual: 91.67 lb Individual: 0.00007768 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.415 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index 1.420-1.435

Assay

95.0% (min)

Solubility

Boiling point

192∞C

Specific gravity

Soluble in alcohol and propylene glycol; miscible with most oils; insoluble in water 0.860-0.899

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.10 1.30

Max. 0.50 2.60

Food Category Gelatins, puddings Hard candy

Usual Max. 1.10 3.00 1.00 15.00 (Part 1 of 2)

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805

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Breakfast cereals Chewing gum Confectionary, frosting Frozen dairy

Usual 7.00 0.16 1.20 1.00

Max. 14.00 0.25 2.40 5.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.30 0.30 1.00

Max. 2.60 2.00 15.00

(Part 2 of 2)

Synthesis: By esterification of cis-3-hexenol with n-butyric acid under azeotropic conditions. Aroma threshold values: At 20 ppm: Green, waxy, fruity and sweet with a berry and tropical nuance. Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, apple, waxy, pineapple. Natural occurrence: Reported found in passion fruit, apricot, orange and lemon peel oil, guava, strawberry, tea, plum, plumcot, starfruit, mango, coriander, quince, lovage, nectarine and spineless monkey orange.

(E)-2-HEXENYL FORMATE Synonyms: Hexen-1-ol, formate, (E)-; (E)-Hex-2-enyl formate; trans-2-Hexenyl formate CAS No.: CoE No.:

53398-78-0 FL No.: n/a EINECS No.:

09.397 258-512-7

FEMA No.: JECFA No.:

3927 n/a

Description: (E)-2-Hexenyl formate has a fruity, rum-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.46735 mg Empirical Formula/MW: C7H12O2/128.17

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: Boiling point 42∞C at 1 mmHg Flash point 43.3∞C Refractive index 1.423-1.429 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.899-0.905 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.00 0.50 4.00 5.00

Max. 11.00 1.00 7.00 7.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 8.00 0.50 2.50 6.00

Max. 9.00 1.00 4.00 9.00

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cis-3-HEXENYL FORMATE Synonyms: 3-Hexen-1-ol, formate, (Z)-; cis-3-Hexen-1-ol formate; cis-beta-Hexenyl formate; cis-3-Hexenyl formate; (Z)-Hex-3-enyl formate; beta,gamma-Hexenyl methanoate CAS No.: CoE No.:

33467-73-1 FL No.: 2153 EINECS No.:

09.240 251-532-7

FEMA No.: JECFA No.:

3353 123

NAS No.:

3353

Description: cis-3-Hexneyl formate has a light topnote and a fruity fresh odor. Consumption: Annual: 31.67 lb Individual: 0.0002683 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.221 mg IOFI: n/a Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index 1.417-1.437

Assay

95.0% (min)

Solubility

Boiling point

155∞C

Specific gravity

Soluble in alcohol, propylene glycol and most fixed oils; practically insoluble in water 0.898-0.918

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, waxy, fresh, vegetable, apple, guava and green banana. Natural occurrence: Reported found in raspberry, corn mint oil, black tea, mango, corn oil and black chokeberry.

(E)-2-HEXENYL HEXANOATE Synonyms: Hexanoic acid, (2E)-2-hexenyl ester; trans-2-Hexenyl caproate; trans-Hexenyl hexanoate; (E)-2-hexenyl hexanoate CAS No.: CoE No.:

53398-86-0 FL No.: n/a EINECS No.:

09.398 258-519-5

FEMA No.: JECFA No.:

3983 1381

NAS No.:

n/a

Description: (E)-2-Hexenyl hexanoate has a fruity green odor. It is reported to possess a characteristic fragrance and green note of jasmine.

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807

Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.052 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C12H22O2/198

O

H3C

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Nonalcoholic beverages

Usual 0.50

Max. 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in kumquat peel oil, guava, strawberries, plumcot, starfruit, nectarine, jasmine (flowers), tea and Passiflora edulis (Hybrid) juice.

cis-3-HEXENYL HEXANOATE Synonyms: b,g-Hexenyl hexoate; cis-3-Hexenyl caproate; Leaf caproate; Hexanoic acid, 3-hexenyl ester, (Z)-; cis-Hexanoic acid, 3-hexenyl ester; cis-3-Hexenyl caproate; cis-3-Hexenyl hexanoate; (Z)-3-Hexenyl hexanoate; (Z)-Hex-3-enyl hexanoate CAS No.: CoE No.:

31501-11-8 FL No.: n/a EINECS No.:

09.271 250-661-6

FEMA No.: JECFA No.:

3403 165

NAS No.:

3403

Description: cis-3-Hexenyl hexanoate has a powerful, diffusive fruity-green odor; reminiscent of pear. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA:n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI:0.239 mg IOFI: Nature Identical Empirical Formula/MW: C12H22O2/198.31 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Assay

96% min

Boiling point

122∞C (12 mmHg)

Refractive index 1.420-1.440 Insoluble in water; soluble in alcohol, propylene glycol, Solubility and most fixed oils Specific gravity 0.870-0.890

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 1.00 0.50 0.50

Max. 0.50 3.00 2.00 2.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 4.00 0.50 0.62 1.00

Max. 25.00 2.00 3.50 3.00

Synthesis: By azeotropic esterification of cis-3-hexanol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, waxy and sweet with a berry and tropical nuance. Natural occurrence: Reported found among the high-boiling components in green tea; also as a component in the volatile fraction of Tabasco pepper (Capsicum frutescens). Also reported found in orange peel oil, guava, corn mint oil, passion fruit and juice, plum, plumcot, starfruit, mango, quince, beli (Aegle marmelos Correa), babaco fruit (Carica pentagona Heilborn), nectarine and black choke berry.

(Z)-3-HEXENYL (E)-2-HEXENOATE Synonyms: 2-Hexenoic acid, 3-hexenyl ester, (E,Z); 2-Hexenoic acid, (E), 3-hexenyl ester, (Z); 2-Hexenoic acid, (3Z)-3-hexenyl ester (9CI); cis-3-Hexenyl trans-2-hexenoate CAS No.: CoE No.:

53398-87-1 FL No.: n/a EINECS No.:

09.568 n/a

FEMA No.: JECFA No.:

3928 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.02680 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C12H20O2/154.24 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 20.00 20.00 4.00 80.00 10.00 20.00 10.00 10.00

Max. 150.00 80.00 40.00 300.00 80.00 150.00 100.00 80.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 20.00 8.00 20.00 4.00 4.00 20.00 20.00

Max. 150.00 150.00 150.00 80.00 80.00 150.00 150.00

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809

Synthesis: n/a Aroma threshold values : n/a Taste threshold values : n/a Natural occurrence: Not reported found in nature.

cis-3-HEXENYL cis-3-HEXENOATE Synonyms: 3-Hexonic acid; 3-Hexenyl ester, (Z,Z)-; (Z)- 3-Hexenyl (Z)-3-hexenoate; 3Hexenoic acid, 3-hexenyl ester, (Z,Z)- (9CI); cis-3-Hexenyl cis-3-hexenoate; (Z)-Hex-3enyl (Z)-hex-3-enoate; (Z,Z)-3-Hexenyl 3-hexenoate CAS No.: CoE No.:

61444-38-0 FL No.: n/a EINECS No.:

09.291 262-797-3

FEMA No.: JECFA No.:

3689 336

NAS No.:

3689

Description: cis-3-Hexenyl cis-3-hexenoate has a green grass, tomato green, violet leaf green odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.016 mg IOFI: n/a Empirical Formula/MW: C12H20O2/196.29 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

98.0% (min)

Boiling point

112∞C

Refractive index 1.452 Insoluble in water; soluble in fixed Solubility oils Specific gravity 0.897-0.903

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confectionary, frosting Fruit ices Gelatins, puddings Hard candy

Usual 1.00 0.20 0.10 0.20 0.20

Max. 2.00 0.50 0.20 1.00 1.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Reconstituted vegetables

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.10 0.20 0.10 0.20

Max. 0.50 1.00 0.50 1.00

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(Z)-3-HEXENYL ISOBUTYRATE Synonyms: (Z)-Hex-3-enyl isobutyrate; 3-Hexenyl 2-methylpropionate; cis-3-Hexenyl isobutyrate; Propanoic acid, 2-methyl-, 3-hexenyl ester, (Z)CAS No.: CoE No.:

41519-23-7 FL No.: n/a EINECS No.:

09.563 255-424-0

FEMA No.: JECFA No.:

3929 n/a

NAS No.:

Description: (Z)-3-Hexenyl isobutyrate has a green, fruity, apple-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.58614 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C10H18O2/170.25 Specifications: Appearance Boiling point Flash point

Colorless liquid 73∞C at 6 mmHg 71.1∞C

Refractive index 1.424-1.432 at 20∞C Solubility Insoluble in water; soluble in alcohol Specific gravity 0.874-0.884 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values : n/a Taste threshold values : Taste characteristics at 1 to 5 ppm: Sweet, fruity, apple and pear with a slight green character and nuances of raw beans and filberts. Natural occurrence: Reported found in mint.

(E)-2-HEXENYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 2-hexenyl ester, (E)-; (E)-Hex-2-enyl isovalerate; trans-2-Hexenyl isovalerate CAS No.: CoE No.:

68698-59-9 FL No.: n/a EINECS No.:

n/a 272-088-0

FEMA No.: JECFA No.:

Description: (E)-2-Hexenyl isovalerate has a fruity, buttery odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

3930 n/a

NAS No.:

n/a

Individual: n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 1.46440 mg Empirical Formula/MW:

811

IOFI: n/a

C11H20O2/184.28 Specifications: Boiling point 105∞C at 20 mmHg Flash point 82.2∞C Refractive index 1.420-1.440 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.870-0.890 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 4.00 5.00

Max. 11.00 7.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 2.50 6.00

Max. 9.00 4.00 9.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 5 ppm: Green apple, fruity with an oily waxy nuance and a lingering fruity aftertaste. Natural occurrence: Not reported found in nature.

cis-3-HEXENYL ISOVALERATE Synonyms: 3-Hexenyl-3-methyl butyrate; Butanoic acid, 3-methyl-, 3-hexenyl ester (9CI); 3-Hexenyl isovalerate; Hex-3-enyl isovalerate; 3-Hexenyl 3-methylbutanoate CAS No.: CoE No.:

35154-45-1 FL No.: 2344 EINECS No.:

09.399 252-404-3

FEMA No.: JECFA No.:

3498 202

NAS No.:

3498

Description: cis-3-Hexenyl isovalerate has a powerful, sweet, green odor of apple and buttery, apple-like taste. Consumption: Annual: 566.67 lb Individual: 0.0004802 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 6.707 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.28 Specifications: (FCC, 1996) Appearance

Colorless liquid

Acid Value

2.0 max

Assay

95% of C11H20O2

Refractive index 1.429-1.435 Insoluble in water; soluble in alcoSolubility hol, propylene glycol and fixed oils Specific gravity 0.876-0.874 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Boiling point

199∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit juices Fruit ices

Usual 3.50 10.20 0.70 20.00 9.75 20.00 20.00

Max. 7.00 40.00 1.10 40.00 16.00 40.00 40.00

Food Category Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 20.00 20.00 2.00 17.00 9.10 20.00

Max. 40.00 40.00 6.00 40.00 40.00 40.00

Synthesis: By esterification of cis-3-hexenol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mint, tabasco pepper, bell pepper, corn mint, spearmint and other mentha oils, black tea, elder flower, cherimoya, sage, nectarine, lamb’s lettuce and sea buckthorn (Hippophae rhamnoides L.).

cis-3-HEXENYL LACTATE Synonyms: cis-3-Hexenyl 2-hydroxypropanoate; (Z)-3-Hexenyl lactate; Propanoic acid, 2hydroxy-, 3-hexenyl ester, (Z)-; cis-3-Hexenyl lactate; (Z)-Hex-3-enyl lactate; 3-Hexenyl (Z)-2-hydroxypropanoate; Propanoic acid, 2-hydroxy-, 3-hexenyl ester, (Z)CAS No.: CoE No.:

61931-81-5 FL No.: n/a EINECS No.:

09.545 263-337-4

FEMA No.: JECFA No.:

3690 934

NAS No.:

3690

Description: cis-3-Hexenyl lactate has a fruity-green odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.661 mg IOFI: n/a Empirical Formula/MW: C9H16O3/172.22 Specifications: (Burdock, 1997) Appearance Colorless liquid Assay 93% Boiling point 96-98∞C at 15 mmHg

Refractive index 1.4451 at 20∞C Solubility Slightly soluble in water, soluble in fat

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 4.00 1.00 1.00

Max. 5.00 20.00 5.00 5.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages

Usual 2.00 2.00 0.20

Max. 10.00 10.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Green, leafy, waxy with fruity, tropical nuances. Natural occurrence: Reported found in grape brandy or cognac.

(Z)-3-HEXENYL (E)-2-METHYL 2-BUTENOATE Synonyms: 2-Butenoic acid, 2-methyl-, (3Z)-3-hexenyl ester, (2E)- (9CI); 2-Butenoic acid, 2-methyl-, 3-hexenyl ester, (E,Z)-; cis-3-Hexenyl trans-2-methyl-2-butenoate; (Z)-3Hexenyl 2-methyl-crotonate; cis-3-Hexenyl a-methylcrotonate; cis-3-Hexenyl tiglate; (Z)-3Hexenyl tiglate CAS No.: CoE No.:

67883-79-8 FL No.: n/a EINECS No.:

09.559 267-554-5

FEMA No.: JECFA No.:

3931 n/a

NAS No.:

n/a

Description: (Z)-3-Hexenyl (E)-2-methyl 2-butenoate has a fresh, green, floral, fruity odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.81714 mg IOFI: n/a Empirical Formula/MW: C11H18O2/182.26 Specifications: Boiling point Flash point Refractive index

105∞C 93.3∞C 1.456-1.461 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.910-0.918 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.00 16.00 0.10 7.00 4.00

Synthesis: n/a Aroma threshold values: n/a

Max. 8.00 30.00 0.10 15.00 8.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.20 2.00 2.00 2.00

Max. 0.20 4.00 4.00 3.00

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Taste threshold values: Taste characteristics at 1 to 5 ppm: Green vegetative mushroom with herbaceous and fatty nuances. Natural occurrence: Not reported found in nature.

cis-3-HEXENYL-2-METHYLBUTYRATE Synonyms: cis-3-Hexenyl-a-methylbutyrate; Butanoic acid, 2-methyl-, 3-hexenyl ester (9CI); 3-Hexenyl 2-methylbutanoate; 3-Hexenyl 2-methylbutyrate; Hex-3-enyl 2-methylbutyrate CAS No.: CoE No.:

53398-85-9 FL No.: 2345 EINECS No.:

09.854 258-517-4

FEMA No.: JECFA No.:

3497 211

NAS No.:

3497

Description: cis-3-Hexenyl-2-methylbutyrate has a strong, warm, fruity odor like unripe apple and pineapple. It has a sweet, apple-like taste. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 4.496 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.28 Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay

90% of C11H20O2

Specific gravity

1.430-1.434 Insoluble in water; soluble in alcohol and most fixed oils 0.876-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.50 22.70 0.57 9.30

Max. 7.00 37.00 0.57 16.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 7.75 14.00

Max. 14.70 14.00 28.70

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fruity, sweet, juicy and pearlike with vegetative nuances. Natural occurrence: Reported found in mint, tea, spearmint, fresh plum and apricot.

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815

3-HEXENYL PHENYLACETATE Synonyms: Benzeneacetic acid, 3-hexenyl ester, (Z)-; cis-3-Hexenyl phenyl acetate; 3-Hexenyl a-toluate; b,t-Hexenyl a-toluate; Benzeneacetic acid, 3-hexenyl ester, (Z)- (9CI); (Z)-3-Hexenyl benzeneacetate; 3-Hexenyl phenylacetate; (Z)-Hex-3-enyl phenylacetate; beta,gamma-Hexenyl alpha-toluate CAS No.: CoE No.:

42436-07-7 FL No.: n/a EINECS No.:

09.805 FEMA No.: 42436-07-7 JECFA No.:

3633 n/a

NAS No.:

3633

Description: 3-Hexenyl phenylacetate has a mild and sweet, green-rose-mossy odor. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C14H18O2/218.30 Specifications: (Burdock, 1997) Appearance

Colorless, slightly viscous liquid

Assay

97%

Boiling point 299∞C

Refractive index 1.5007 at 20∞C Insoluble in water; soluble in Solubility oil Specific gravity 1.00

Reported uses (ppm): n/a Synthesis: From phenylacetyl chloride and cis-3-hexenol with pyridine catalyst in an inert diluent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Waxy, green, floral with vegetable and melon nuances. Natural occurrence: Reported found in Japanese peppermint oil, spearmint oil and corn mint oil.

(E)-2-HEXENYL PROPIONATE Synonyms: 2-Hexen-1-ol, propanoate, (E); (E)-Hex-2-enyl propionate; trans-2-Hexenyl propionate; Propionic acid, 2-hexenyl ester, (E)CAS No.: CoE No.:

53398-80-4 FL No.: n/a EINECS No.:

09.395 258-513-2

FEMA No.: JECFA No.:

3932 n/a

NAS No.:

n/a

Description: (E)-2-Hexenyl propionate has a fruity odor with a ripe apple/pear note. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.46440 mg Empirical Formula/MW:

IOFI: n/a

C9H16O2/156.22 Specifications: Boiling point 91∞C at 20 mmHg Flash point 65.6∞C Refractive index 1.426-1.433 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.885-0.895 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 4.00 5.00

Max. 11.00 7.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 2.50 6.00

Max. 9.00 4.00 9.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 5 ppm: Green, oily fruity with a slight soapy mouth feel. Natural occurrence: Not reported found in nature.

(Z)-3-HEXENYL PROPIONATE Synonyms: 2-Hexen-1-ol, propanoate, (E) (E)-Hex-2-enyl propionate; trans-2-Hexenyl propionate; Propanoic acid, 3-hexenyl ester, (Z)CAS No.: CoE No.:

33467-74-2 FL No.: n/a EINECS No.:

09.564 251-533-2

FEMA No.: JECFA No.:

3933 n/a

NAS No.:

n/a

Description: (Z)-3-Hexenyl propionate has a green, waxy odor with a vegetable character. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.58614 mg IOFI: n/a Empirical Formula/MW: C9H16O2/156.22 Specifications: Appearance Boiling point Flash point

Colorless liquid 83∞C at 17 mmHg 65.6∞C

Refractive index 1.426-1.433 at 20∞C Solubility Insoluble in water; soluble in alcohol Specific gravity 0.887-0.894 at 25∞C

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817

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values : n/a Taste threshold values: Taste characteristics at 40 ppm: Green apple and pear with an oily, waxy, slightly citrus note. Natural occurrence: Reported found in fresh mango.

(Z)-3 & (E)-2-HEXENYL PROPIONATE (mixture) Synonyms: Green note propionate; cis-3 and trans-2-Hexenyl propionate; Propanoic acid, cis-3 and trans-2-Hexenyl ester; (Z)-Hex-3-enyl propionate CAS No.: CoE No.:

33467-74-2 FL No.: n/a EINECS No.:

09.564 251-533-2

FEMA No.: JECFA No.:

Consumption: Annual: 12 lb74 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Evaluation Postponed (1997) Trade association guidelines: FEMA PADI: 7.1137 mg Empirical Formula/MW:

3778 147

NAS No.:

n/a

Individual: 0.008333 mg/kg/day

IOFI: n/a

C9H16O2/156.23

Specifications: (JECFA, 2001) Acid value Appearance Assay

3.0 max Colorless to pale-yellow liquid 96% (min)

Boiling point Refractive index Specific gravity

169∞C 1.424-1.436 0.887-0.910

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy 74 Lucas

Usual 20.00 5.00 10.00 15.00 10.00 10.00 10.00

Max. 30.00 5.00 20.00 30.00 20.00 20.00 20.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed vegetables Reconstituted vegetables

Usual Max. 10.00 20.00 15.00 25.00 15.00 20.00 10.00 20.00 10.00 20.00 10.00 20.00 15.00 25.00 (Part 1 of 2)

et al. (1999). Flavor and Extract Manufacturers’ Association, Washington, D.C. CD-ROM.

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Reported uses (ppm): (FEMA, 1993) (Continued) Food Category Fruit ices Fruit juice

Usual 10.00 10.00

Max. 20.00 20.00

Food Category Seasonings, flavors Soft candy

Usual Max. 20.00 30.00 10.00 20.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Green apple and pear with an oily, waxy, slightly citrus note. Natural occurrence: trans-2-Isomer reported found in guava, black tea, plum; cis-3-isomer reported found in mango, plum, black tea, rose apple and starfruit.

(Z)-3-HEXENYL PYRUVATE Synonyms: cis-3-Hexenyl pyruvate; Propanoic acid, 3-oxo-, 3-hexenyl ester, (Z) CAS No.: CoE No.:

68133-76-6 FL No.: n/a EINECS No.:

09.565 268-703-7

FEMA No.: JECFA No.:

3934 n/a

Description: (Z)-3-Hexenyl pyruvate has a green, spicy, caramellic odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.58614 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H14O3/170.21 Specifications: Boiling point 76∞C at 5 mmHg Flash point 93.3∞C Refractive index 1.437-1.445 at 20∞C

Solubility Insoluble in water; soluble in alcohol Specific gravity 0.982-0.990 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 15 ppm: Oily green cucumber vegetative and fruit-like with nuances of apple, berry and cherry as well as watermelon. Natural occurrence: Not reported found in nature.

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(E)-2-HEXENYL VALERATE Synonyms: trans-2-Hexenyl pentanoate; (E)-Hex-2-enyl valerate; trans-2-Hexenyl valerate; Pentanoic acid, 2-hexenyl ester, (E) CAS No.: CoE No.:

56922-74-8 FL No.: n/a EINECS No.:

n/a 260-439-0

FEMA No.: JECFA No.:

3935 n/a

NAS No.:

n/a

Description: (E)-2-Hexenyl valerate has a ripe apple, pear, fruity-wine odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.46440 mg IOFI: n/a Empirical Formula/MW: C11H20O2/184.28 Specifications: Boiling point 70∞C at 1 mmHg Flash point 76.7∞C Refractive index 1.431-1.438 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.873-0.879 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 4.00 5.00

Max. 11.00 7.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 2.50 6.00

Max. 9.00 4.00 9.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 10 ppm: Waxy, green, fruity apple, pear and pineapple with a slight waxy floral aftertaste. Natural occurrence: Not reported found in nature.

(Z)-3-HEXENYL VALERATE Synonyms: cis-3-Hexenyl pentanoate; cis-3-Hexenyl valerate; (Z)-Hex-3-enyl valerate; Valeric acid, 3-hexenyl ester, (Z) CAS No.: CoE No.:

35852-46-1 FL No.: n/a EINECS No.:

09.571 252-761-5

FEMA No.: JECFA No.:

3936 n/a

NAS No.:

n/a

Description: (Z)-3-Hexenyl valerate has a green, fruity odor with a buttery character. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.58614 mg Empirical Formula/MW:

IOFI: n/a

C11H20O2/184.28 Specifications: Boiling point 108∞C at 20 mmHg Flash point 76.7∞C Refractive index 1.432-1.438 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.879-0.885 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 4.00 16.00 0.10

Max. 8.00 30.00 0.10

Food Category Frozen dairy Gelatins, puddings Hard candy

Usual 7.00 4.00 0.20

Max. 15.00 8.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 10 ppm: Green, with fresh to unripe, juicy fruity notes reminiscent of apple, pear and kiwi with tropical nuances. Natural occurrence: Reported found in Tabasco pepper.

HEXYL ACETATE Synonyms: Acetic acid, hexyl ester (8CI) (9CI); Hexyl acetate; n-Hexyl acetate; l-Hexyl acetate; Hexyl alcohol, acetate; Hexyl ethanoate; n-Hexyl ethanoate; Methylamyl acetate CAS No.: CoE No.:

142-92-7 196

FL No.: EINECS No.:

09.006 205-572-7

FEMA No.: JECFA No.:

2565 128

NAS No.:

2565

Description: Hexyl acetate has a pleasant fruity, apple, cherry, pear, floral odor and bittersweet taste suggestive of pear. Consumption: Annual: 3083.33 lb Individual: 0.002612 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.197 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 98% of C8H16O2 168-170∞C

Refractive index 1.407-1.411 Solubility 1 ml in 1 ml 95% alcohol Specific gravity 0.868-0.872

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 15.74 2.12 7.99 9.44

Max. 3.00 29.96 38.99 17.32 17.06

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 48.00 1.00 4.27 9.64

Max. 55.04 1.00 7.03 18.26

Synthesis: From n-hexyl alcohol and excess acetic anhydride at the boil or with an excess of acetic acid in the presence of concentrated sulfuric acid. Aroma threshold values: Detection: 2 to 480 ppb Taste threshold values: Taste characteristics at 15 ppm: Fruity, green, fresh, sweet, banana peel, apple and pear. Natural occurrence: Reported found in fruital aromas (e.g., Fragaria vesca) and essential oils. Also reported found in apple, apricot, banana, sweet cherry, citrus peel oils and juices, blueberry, black currants, guava, grapes, melon, peach, pear, raspberry, blackberry, strawberry, peas, sauerkraut, rye bread, cheeses, roasted beef, beer, rum, cognac, whiskies, cider, sherry, grape wines, coffee, tea, soybean, olive, passion fruit, beans, starfruit, mango, cauliflower, pear and apple brandy, quince, origanum, lovage leaf, corn oil, mangosteen (Garcia mangostana), Bourbon vanilla, clary sage, nectarine, naranjilla fruit, Chinese quince and chamomile oil.

2-HEXYL-4-ACETOXYTETRAHYDROFURAN Synonyms: 2-Hexyl-tetrahydrofuran-4-yl acetate CAS No.: CoE No.:

n/a 490

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2566* NAS No.: n/a

n/a

Description: 2-Hexyl-4-acetoxytetrahydrofuran has a sweet, powerful, fruity (peach-apricot) taste. *Note: This compound has been removed from FEMA GRAS list #4, 1970. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C12H22O3/214.31 Specifications: (Burdock, 1991) Solubility

Slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994): Removed from FEMA list Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: Not reported found in nature.

HEXYL ALCOHOL Synonyms: Alcohol C-6; Amylcarbinol; Amyl carbinol; Caproyl alcohol; Hexanol; n-Hexanol; 1-Hexanol (9CI); Hexan-1-ol; n-Hexan-1-ol; Hexyl alcohol (8CI); n-Hexyl alcohol; 1-Hexyl alcohol; 1-Hydroxyhexane; Pentylcarbinol CAS No.: CoE No.:

111-27-3 53

FL No.: EINECS No.:

02.005 203-852-3

FEMA No.: JECFA No.:

2567 91

NAS No.:

2567

Description: Hexyl alcohol has an herbaceous, woody, fragrant, mild, sweet, green fruity odor and aromatic flavor. Consumption: Annual: 15733.33 lb Individual: 0.01333 mg/kg/day Regulatory Status: CoE: Approved. Bev. 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.751 mg IOFI: Nature Identical Empirical Formula/MW: C6H14O/102.17 Specifications: (FCC, 1996) Acid value

2.0 (max)

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay

96.5% of C6H14O

Specific gravity

157∞C Miscible in alcohol, ether and water (1 ml in 175 ml water) 0.816-0.821

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.30 6.50 0.15

Max. 6.60 26.00 0.28

Food Category Nonalcoholic beverages Soft candy

Usual 2.30 4.70

Max. 6.60 21.00

Synthesis: By reduction of n-caproic acid; the n-hexyl alcohol represents 1 of the 14 possible isomers of this alcohol. Aroma threshold values: Detection: 200 ppb to 2.5 ppm Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, apple-skin and oily. Natural occurrence: Reported found among the constituents of several essential oils and aromas: apple, strawberry, tea, violet (leaves and flowers), Java citronella, Bourbon geranium, lavender, lavandin, spike, Litsea zeylanica; also identified in bitter orange. Also reported found in over 300 natural sources including apples, banana, sweet and sour cherry, citrus peel oils and juice, kumquat peel oil, berries, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, asparagus, kohlrabi, cabbage, celery, cucumber, lettuce, leek, garlic, raw and cooked potato, sauerkraut, tomato, bell pepper, ginger, mint oils, mustard, breads, cheeses, butter, milk, fatty fish, meats, cognac, whiskies, rum, cider, grape wines, coffee, tea, cocoa, peanut oil, pecans, soybeans, nuts, coconut meat and milk, avocado, olive, passion fruit, plum, beans, mushrooms, starfruit, mango, fenugreek, sesame seed oil, figs, kelp, cardamom, coriander, gin, rice, fruit brandies, prickly pear, licorice, lovage corn oil, endive, truffles and other sources.

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HEXYL BENZOATE Synonyms: Benzoic acid, hexyl ester; Hexyl benzoate; n-Hexylbenzoate; n-Hexyl benzoate; 1-Hexyl benzoate CAS No.: CoE No.:

6789-88-4 645

FL No.: EINECS No.:

09.768 229-856-5

FEMA No.: JECFA No.:

3691 854

NAS No.:

3691

Description: Hexyl benzoate has a woody-green, piney, balsamic odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5; Food: 25 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C13H18O2/206.29 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 98% 272∞C

Solubility Specific gravity

Insoluble in water; soluble in oils 0.990

Reported uses (ppm): (FEMA, 1994): n/a Synthesis: By esterification of n-hexanol with benzoic acid under azeotropic conditions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lingonberry, peach, apricot, Parmesan cheese, butter, black tea, yellow passion fruit, sopadilla fruit (Achras sapota L.) and Roman chamomile oil.

a-HEXYL CINNAMALDEHYDE Synonyms: 2-Benzylidene-octanal; a-n-Hexyl cinnamic aldehyde; a-n-Hexyl-b-phenyl acrolein; Cinnamaldehyde, dimethyl acetal; Cinnamaldehyde, alpha-hexyl- (8CI); Cinnamic aldehyde dimethyl acetal; Hexylcinnamaldehyde; Hexyl cinnamaldehyde; alpha-Hexylcinnamaldehyde; Hexyl cinnamic aldehyde; alpha-Hexylcinnamic aldehyde; alpha-n-Hexyl-beta-phenylacrolein; Octanal, 2-(phenylmethylene)- (9CI); 2-(Phenylmethylene)octanal; 3-Phenyl-2-propenal dimethyl acetal CAS No.: CoE No.:

101-86-0 129

FL No.: EINECS No.:

05.041 n/a

FEMA No.: JECFA No.:

2569 n/a

NAS No.:

2569

Description: Hexyl cinnamaldehyde has a jasmine-like odor, particularly on dilution. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.087 mg Empirical Formula/MW:

IOFI: n/a

C15H20O/216.33 Specifications: (FCC, 1996) Acid value Appearance

5.0 max Pale-yellow liquid

Assay

95% of C15H20O

Boiling point

174∞C at 15 mmHg

Chlorinated compounds Passes test Refractive index 1.548-1.552 1:1 in 90% alcohol; soluble in most fixed oils; insoluble in Solubility glycerin and propylene glycol Specific gravity 0.953-0.959

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 13.77 7.22 15.56

Max. 18.44 12.18 20.16

Food Category Nonalcoholic beverages Soft candy

Usual 5.83 15.36

Max. 10.51 20.57

Synthesis: By condensation of octylaldehyde with benzaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Sweet, waxy, floral, green, citrus and fruity nuances. Natural occurrence: Reported found in cooked, scented rice.

2-HEXYL-4,5-DIMETHYL-1,3-DIOXOLANE Synonyms: 1,3-Dioxolane,2-hexyl-4,5-dimethyl-; Heptanal 2,3-butandiol acetal 6464-22-4 FL No.: 06.089 CAS No.: FEMA No.: 4048 NAS No.: n/a n/a CoE No.: EINECS No.: 229-261-0 JECFA No.: n/a Description: n/a Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 1.179 mg (FEMA) IOFI: n/a Empirical Formula/MW: H3C O

C11H22O2/186.29

H3C

O

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages

Usual 2.00

Max. 4.00

Food Category Imitation dairy

Usual 2.00

Max. 4.00

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Reported uses (ppm): (FEMA, 2002) (Continued) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 5.00 3.00 2.00 3.00

Max. 10.00 6.00 4.00 6.00

Food Category Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 2.00 2.00 2.00 3.00

Max. 4.00 4.00 4.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

HEXYL FORMATE Synonyms: Formic acid, hexyl ester (8CI) (9CI); Hexyl formate; n-Hexyl formate; n-Hexyl methanoate CAS No.: CoE No.:

629-33-4 499

FL No.: EINECS No.:

09.161 211-087-1

FEMA No.: JECFA No.:

2570 120

NAS No.:

2570

Description: Hexyl formate has a fruity, apple-like or unripe-plum odor; corresponding sweet taste. Consumption: Annual: 151.67 lb Individual: 0.0001285 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.897 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Assay

95.0% (min)

Boiling point

176.7∞C

Refractive index 1.404-1.409 Slightly soluble in water; miscible Solubility with alcohol and ether Specific gravity 0.8789

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 11.80 11.87 11.58

Max. 18.80 40.27 26.89 27.43

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 37.80 6.01 10.00

Max. 37.80 9.74 20.62

Synthesis: By prolonged boiling of n-hexyl alcohol and formic acid, or by azeotropic distillation of the alcohol and isopropyl formate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peach, grape, apple, strawberry, tea, plum, licorice, corn oil, wax gourd and black choke cherry.

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n-HEXYL-2-BUTENOATE Synonyms: Hexyl crotonate; 2-Butenoic acid, hexyl ester (9CI); Crotonic acid, hexyl ester (8CI); Hexyl 2-butenoate; n-Hexyl 2-butenoate; n-Hexyl 2-butenoate CAS No.: CoE No.:

19089-92-0 FL No.: n/a EINECS No.:

09.266 n/a

FEMA No.: JECFA No.:

3354 n/a

NAS No.:

3354

Description: n-Hexyl-2-Butenoate has a fruity, pineapple, tropical fruit odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.923 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Appearance

Colorless liquid

Assay 95% of C10H18O2 Refractive index 1.428-1.449

Soluble in alcohol and most fixed oils; insoluble in water and propylene glycol Specific gravity 0.880-0.900 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 5.00 5.00

Max. 10.00 8.00 8.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 5.00 5.00 8.00

Max. 8.00 8.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring naturally in banana, passion fruit, wine, cocoa, coffee, cherimoya, mountain papaya, plum and soybean.

HEXYL BUTYRATE Synonyms: Butanoic acid, hexyl ester; Butyric acid, hexyl ester; Hexyl butanoate; n-Hexyl butanoate; n-Hexyl n-butanoate; Hexyl butyrate; n-Hexyl butyrate; 1-Hexyl butyrate CAS No.: CoE No.:

2639-63-6 271

FL No.: EINECS No.:

09.045 220-136-6

FEMA No.: JECFA No.:

2568 153

NAS No.:

2568

Description: Hexyl butyrate has a characteristic fruity (apricot) odor and sweet taste suggestive of pineapple. Consumption: Annual: 500.00 lb Individual: 0.0004237 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.145 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (Burdock, 1997) Appearance Boiling point

Liquid 208∞C

Melting point Specific gravity

-78∞C 0.8567 at 30∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 14.78 0.70 6.30

Max. 3.00 24.23 2.19 10.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.35 0.67 5.65 10.84

Max. 16.26 1.12 8.54 16.06

Synthesis: From butyric acid and n-hexyl alcohol in the presence of HCl. Aroma threshold values: Detection: 250 ppb Taste threshold values: Taste characteristics at 10 ppm: Fruity, green, waxy, fatty and vegetative. Natural occurrence: Reported found in the essential oils of lavender and lavandin and in the oil from fruits of Heracleum giganteum. Also reported found in apple, apricot, banana, citrus peel oils, cranberry, guava, grapes, strawberry fruit and jam, thymus, Gruyere cheese, beer, cognac, rum, cider, tea, passion fruit, plum, plumcot, starfruit, mango, mountain papaya, Chinese quince peel and hog plum (Spondias mombins L.).

HEXYL 2-FUROATE Synonyms: 2-Furancarboxylic acid, hexyl ester; Hexyl 2-furoate CAS No.: CoE No.:

39251-86-0 FL No.: n/a EINECS No.:

13.005 254-377-3

FEMA No.: JECFA No.:

2571 749

NAS No.:

2571

Description: Hexyl 2-furoate has a peculiar, fruity, earthy, yet sweet and pear-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Group ADI: 0 to 0.5. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.815 mg IOFI: Artificial Empirical Formula/MW: C11H16O3/196.25 Specifications: (JECFA, 2000) Acid value Appearance

1.0 max Colorless or pale, straw-colored liquid

Refractive index 1.468-1.473 Insoluble in water; soluble in Solubility oils; miscible in ethanol (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Assay Boiling point

97% min 252∞C

Specific gravity

1.015-1.020 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.05 5.55

Max. 0.50 11.25 7.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.55 3.05 6.55

Max. 5.25 4.25 9.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, waxy with fruity pear and apple notes. Natural occurrence: Not reported found in nature.

HEXYL HEXANOATE Synonyms: Hexyl caproate; Hexyl capronate; Hexanoic acid, hexyl ester (8CI) (9CI); Hexyl hexanoate; n-Hexyl hexanoate; Hexyl hexoate CAS No.: CoE No.:

6378-65-0 316

FL No.: EINECS No.:

09.066 228-952-4

FEMA No.: JECFA No.:

2572 164

NAS No.:

2572

Description: Hexyl hexanoate has an herbaceous odor. Consumption: Annual: 266.67 lb Individual: 0.0002259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.021 mg IOFI: Nature Identical Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow oily liquid 97.0% (min) 244-246∞C

Refractive index 1.4020-1.430 1:2 ml in 80% alcohol; Solubility insoluble in water Specific gravity 0.855-0.863

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.88 9.26 0.02 5.02

Max. 3.50 14.50 0.02 8.05

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 3.27 6.72

Max. 14.67 6.29 10.03

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Synthesis: By passing n-hexyl alcohol over CuO + UO3 catalyst at 220 to 310∞C, or by treating n-hexyl alcohol with Ca(BrO3)2 and diluted aqueous HBr at 30∞C. Aroma threshold values: Detection: 6.4 ppm Taste threshold values: Taste characteristics at 40 ppm: Sweet, fruity and green with tropical notes. Natural occurrence: Reported found in apple, apricot, banana, sweet cherry, orange peel oil, guava, grapes, melon, papaya, strawberry fruit and jam, tomato, Parmesan cheese, rum, cider, sherry, grape wine, black tea, passion fruit, plum, mushroom, starfruit, quince, cherimoya, mountain papaya, black choke cherry, spineless monkey orange, Chinese quince peel and hog plum (Spondias mombins L.).

HEXYL trans-2-HEXENOATE Synonyms: 2-Hexenoic acid, hexyl ester, (E)-; Hexyl (E)-2-hexenoate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3692 n/a

NAS No.:

3692

Description: Hexyl trans-2-hexenoate has a fruity, green, slightly fatty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.221 mg IOFI: n/a Empirical Formula/MW: C12H22O2/198.31 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 92%; 7.9% hexyl-trans-3hexenoate 122∞C at 10 mmHg

Refractive index 1.4423 at 20∞C Slightly soluble in water; Solubility soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confectionary, frosting Fruit ices

Usual 0.60 1.00 0.60 0.50

Max. 3.00 5.00 3.00 2.50

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guanabana.

Usual 0.60 1.50 0.50 0.30

Max. 3.00 7.50 2.50 1.50

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2-HEXYLIDENE CYCLOPENTANONE Synonyms: a-Hexylidene-cyclopentanone; Cyclopentanone, 2-hexylidene- (8CI) (9CI); 2-Hexylidenecyclopentanone; 2-Hexylidene cyclopentanone CAS No.: CoE No.:

17373-89-6 FL No.: 167 EINECS No.:

07.034 n/a

FEMA No.: JECFA No.:

2573 n/a

NAS No.:

2573

Description: 2-Hexylidene cyclopentanone has a powerful, floral and green fruity odor, with spicy herbaceous undertones. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.925 mg IOFI: Artificial Empirical Formula/MW: C11H18O/166.26 Specifications: (Burdock, 1997) Appearance

Pale-yellowish, oily liquid

Solubility

Assay Boiling point

≥98% 240∞C

Specific gravity

Insoluble in water; soluble in alcohol and oil 0.916

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 28.00 10.26 12.12

Max. 30.00 13.39 14.32

Food Category Nonalcoholic beverages Soft candy

Usual 4.58 16.78

Max. 5.66 18.98

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL ISOBUTYRATE Synonyms: Hexyl isobutanoate; n-Hexyl isobutanoate; Hexyl isobutyrate; n-Hexyl isobutyrate; 1-Hexyl isobutyrate; Hexyl 2-methylpropanoate; Isobutyric acid, hexyl ester (8CI); Propanoic acid, 2-methyl-, hexyl ester (9CI) CAS No.: CoE No.:

2349-07-7 646

FL No.: EINECS No.:

09.478 219-075-8

FEMA No.: JECFA No.:

3172 189

NAS No.:

3172

Description: Hexyl isobutyrate has a powerful, somewhat harsh, fruity aroma. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day

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831

Regulatory Status: CoE: Used provisionally. Bev.: 3 pm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.023 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Acid value

1.0 (max

Appearance

Colorless to paleyellow liquid

Assay Boiling point

98.0% (min) 199∞C

Refractive index 1.399-1.421 Soluble in alcohol and propylene glycol; miscible with Solubility most fixed oils; insoluble in water Specific gravity 0.852-0.876

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.01 16.07 8.02

Max. 8.01 31.78 16.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.22 2.94 15.68

Max. 8.48 6.83 31.35

Synthesis: By direct esterification of n-hexanol with isobutyric in sherry. Aroma threshold values: Detection: 6 to 26 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, sweet, fruity, apple- and pear-like with banana and melon nuances. Natural occurrence: Reported found in lavender oil, hop oil, sherry, apple, apricot, grapes, beer, white and sparkling wine, yellow passion fruit, plum, starfruit, quince, cherimoya, spineless monkey orange and Chinese quince peel.

HEXYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, hexyl ester; n-Hexyl isopentanoate; Hexyl isovalerate; Hexyl 3-methylbutanoate; Hexyl 3-methyl butanoate; Isovaleric acid, hexyl ester (8CI); 3-Methylbutyric acid hexyl ester CAS No.: CoE No.:

10032-13-0 FL No.: n/a EINECS No.:

09.529 233-105-7

FEMA No.: JECFA No.:

3500 n/a

NAS No.:

3500

Description: Hexyl isovalerate has an odor suggestive of unripe fruit; mainly employed in perfumery (earthy and tobacco notes). Consumption: Annual: 56.67 lb Individual: 0.00004802 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 5.806 mg Empirical Formula/MW:

IOFI: Nature Identical

C11H22O2/186.30 Specifications: (FCC, 1996) Acid value

2.0 max

Appearance

Colorless liquid

Assay Boiling point

95.0% of C11H22O2 215∞C

Refractive index 1.417-1.421 Insoluble in water; soluble in Solubility alcohol and most fixed oils Specific gravity 0.853-0.857

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.50 25.00 0.23 17.50

Max. 7.00 51.70 0.23 25.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.10 12.90 17.90

Max. 31.30 21.50 36.70

Synthesis: By esterification of n-hexanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, apple, meat with ripe, waxy pear nuances. Natural occurrence: Reported found in banana, bell pepper, spearmint and other mint oils, cider, white wine, sparkling wine, yellow passion friut, cherimoya, nectarines and lamb’s lettuce.

2-HEXYL-5 or 6-KETO-1,4-DIOXANE Synonyms: 1,4-Dioxan-2-one, 5(or 6)-Hexyl-; 5(or 6)-hexyl-1,4-dioxan-2-one; (1 or 2Hexyl-2-hydroxy-ethoxy)acetic acid, d-lactone CAS No.: CoE No.:

977043-60-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2574 n/a

NAS No.:

2574

Description: 2-Hexyl-5 or 6-keto-1,4-dioxane has a powerful, sweet, nut-like, creamy odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.005 mg IOFI: n/a Empirical Formula/MW:

C10H18O3/186.25

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833

Specifications: (Burdock, 1997) Appearance

Colorless or very pale, straw-colored liquid

Solubility

Slightly soluble in water; soluble in oil.

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.50 4.00 2.00 4.25

Max. 1.00 7.25 5.00 6.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 1.67 3.50

Max. 6.00 3.00 6.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL 2-METHYLBUTYRATE Synonyms: 2-Methylbutanoic acid, n-hexylester; Butanoic acid, 2-methyl-, hexyl ester; Butyric acid, 2-methyl-, hexyl ester; Hexyl 2-methylbutanoate; Hexyl 2-methylbutyrate CAS No.: CoE No.:

10032-15-2 FL No.: 4132 EINECS No.:

09.507 233-106-2

FEMA No.: JECFA No.:

3499 208

NAS No.:

3499

Description: Hexyl 2-methylbutyrate has a strong, green, fruity odor and a sweet, fruity taste reminiscent of unripe strawberry. Consumption: Annual: 165.00 lb Individual: 0.0001398 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 5.294 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (FCC, 1996) Acid value

2.0 max

Appearance

Colorless liquid

Assay

95.0% of C11H22O2

Refractive index 1.416-1.421 Insoluble in water; soluble in Solubility alcohol and most fixed oils Specific gravity 0.854-0.859

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.50 25.00 0.34 15.00

Max. 7.00 51.60 0.34 21.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of n-hexanol with 2-methylbutanoic acid. Aroma threshold values: Detection: 22 to 430 ppb

Usual 14.60 9.30 17.40

Max. 31.30 18.70 36.70

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Taste threshold values: n/a Natural occurrence: Reported found in apple, apricot, sweet cherry, grapes, strawberry, spearmint oil, thymus, yellow passion fruit, plum, quince, cherimoya, babaco fruit (Carica pentagona Heilborn) and spineless monkey orange.

HEXYL 2-METHYL-3(OR 4)-PENTENOATE CAS No.: CoE No.:

977101-05-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3693 352

NAS No.:

3693

Description: Hexyl 2-methyl-3(or 4)-pentenoate has a strong, sweet, estery, fruity odor. Generally, hexyl 2-methyl-3(or 4)-pentenoate contains 80% of 3-pentenotae and 20% of 4-pentenoate. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 0.033 mg IOFI: Artificial Empirical Formula/MW: C12H22O2/198.29 Specifications: (JECFA, 1998) Assay

99% (max)

Refractive index 1.431 Insoluble in water; soluble Solubility in alcohol and fixed oils

Boiling point 57-61∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confectionary, frosting Gelatins, puddings

Usual 0.20 0.20 0.20 0.20

Max. 0.40 0.40 0.40 0.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 0.40 0.40 0.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEXYL PHENYLACETATE Synonyms: Benzeneacetic acid, hexyl ester; Hexyl a-toluate; Benzeneacetic acid, hexyl ester (9CI); Hexyl benzeneacetate; Hexyl phenylacetate; n-Hexyl phenylacetate CAS No.: CoE No.:

5421-17-0 n/a

FL No.: EINECS No.:

09.804 226-537-2

FEMA No.: JECFA No.:

3457 n/a

NAS No.:

3457

Description: Hexyl phenylacetate has a sweet-green, fruity-winy odor. Consumption: Annual: <1.00 lb Individual: 0.00001754 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.197 mg Empirical Formula/MW:

835

IOFI: Nature Identical

C14H20O2/220.31 Specifications: (Burdock, 1997) Appearance Colorless, oily liquid Assay >98% Boiling point 262∞C

Solubility Specific gravity

Insoluble in water; soluble in oils and fats 1.01

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings

Usual 2.00 1.50

Max. 3.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Fruity, waxy, green, powdery and floral with sweet honey nuances. Natural occurrence: Reported found in oil of Crimean white grape, spearmint oil and black tea.

HEXYL OCTANOATE Synonyms: Hexyl caprylate; n-Hexyl-n-octanoate; n-Hexyl-n-octoate; n-Hexyl octylate; Hexyl octanoate; Octanoic acid, hexyl ester CAS No.: CoE No.:

1117-55-1 394

FL No.: EINECS No.:

09.113 214-247-9

FEMA No.: JECFA No.:

2575 175

NAS No.:

2575

Description: Hexyl octanoate has a fresh vegetable, slightly fruity odor and a sweet, green, fruity taste. Consumption: Annual: <1.00 lb Individual: 0.00001464 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.818 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index 1.428-1.433 (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Assay Boiling point Melting point

98.5% (min) 227∞C -31∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.857-0.864 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.64 6.27 11.25

Max. 10.76 8.78 13.47

Food Category Nonalcoholic beverages Soft candy

Usual 21.00 10.02

Max. 32.00 11.78

Synthesis: By esterification of n-hexanol with caprioc acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Green, apple, fruity, berry, with fresh, waxy nuances. Natural occurrence: Reported found in apple, strawberry, banana, apricot, grapes, melon, strawberry, beer, malt whisky, cider, grape wines, passion fruit, plum, apple brandy, mountain papaya, Cape gooseberry, Chinese quince peel and pawpaw.

HEXYL PROPIONATE Synonyms: n-Hexyl propionate; Hexyl propanoate; 1-Hexyl propanoate; Hexyl propionate; 1-Hexyl propionate; Propanoic acid, hexyl ester; Propionic acid, hexyl ester (6CI, 7CI, 8CI) CAS No.: CoE No.:

2445-76-3 420

FL No.: EINECS No.:

09.139 219-495-1

FEMA No.: JECFA No.:

2576 144

NAS No.:

2576

Description: Hexyl propionate has an earthy, acrid odor suggestive of rotting fruits and a sweet, metallic-fruity taste. Consumption: Annual: 58.33 lb Individual: 0.00004943 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.652 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.5 (max) Colorless to pale-yellow liquid 97.0% (min) 180∞C

Refractive index 1.409-1.415 Insoluble in water; soluble in alcoSolubility hol and propylene glycol Specific gravity 0.863-0.874

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 16.02 18.68

Max. 3.00 43.91 54.24

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.55 5.14 15.72

Max. 44.90 15.12 43.90

Synthesis: By esterification of n-hexanol with propionic acid. Aroma threshold values: Detection: 8 ppb Taste threshold values: n/a Natural occurrence: Reported found in hops, apple, apricot, melon, Gruyere cheese, passion fruit, plum, spineless monkey orange and German chamomile oil.

HICKORY Botanical name: Carya species Botanical family: Juglandaceae Foreign names: Noyer d'Amerique (Fr.) Description: It is a gray tree of the walnut family, native exclusively to North America. Hickory is a large, strong tree, 18 to 24 m (60 to 80 ft) high, with close, shaggy bark. It has large pinnately divided leaves, pistillate and staminate flowers and drooping aments. The fruit is a thick-shelled nut in a tough, green husk. Various species are known: C. ovata, shagbark hickory, yielding sweeter and better nuts; C. laciniosa, kingnut or shellbark; C. tomentosa, mockernut, having tough wood; and C. glabra, pignut, having bitter, astringent nuts. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Hickory Bark Extract CAS No.: CoE No.:

977023-22-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2577 n/a

Description: See above, Hickory. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 0.13

Max. 0.13

Food Category Hard Candy

NAS No.:

2577

Individual: n/a

IOFI: Natural Usual 2.17

Max. 3.25

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Aroma threshold values: n/a Taste threshold values: n/a

Hickory Smoke Distillate Other names: Hickory smoke condensate; Hickory smoke dist.; Pyroligneous acids, hickory CAS No.: CoE No.:

74113-74-9 FL No.: n/a EINECS No.:

n/a 277-726-1

FEMA No.: JECFA No.:

Description: See above, Hickory. Consumption: Annual: 210000.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

n/a n/a

NAS No.:

6379

Individual: 0.1779 mg/kg/day

IOFI: n/a

L-HISTIDINE Synonyms: 2-Amino-3(4-imidasyl)propionic acid; 4-(2-Amino-2-carboxyethyl)imidazole; alpha-Amino-4(or 5)-imidazolepropionic acid; Anti-rheuma; Glyoxaline-5-alanine; Histidine; Histidine, L- (8CI); L-Histidine (9CI); (L)-Histidine; L-(-)-Histidine; 1H-Imidazole-4-propanoic acid, alpha-amino-, (S)CAS No.: CoE No.:

71-00-1 n/a

FL No.: EINECS No.:

17.008 200-745-3

FEMA No.: JECFA No.:

3694 n/a

NAS No.:

3694

Description: L-Histidine is an odorless powder with slightly bitter taste. Consumption: Annual: 3383.33 lb Individual: 0.002867 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 4.125 mg IOFI: n/a Empirical Formula/MW: C6H9N3O2/155.16 Specifications: (FCC, 1996) Appearance Assay Heavy metals

White crystals or crystalline powder 98.5% (min) — 101.5% (max) of C6H9N3O2, after drying

Melting point

277∞-288∞C

Residue on ignition

0.2% max

10 mg/kg max

Solubility

Soluble in water; very slightly soluble in alcohol; insoluble in ether (Part 1 of 2)

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839

Specifications: (FCC, 1996) (Continued) Loss on drying

Specific rotation

0.2% max

+11.5∞-+13.5∞ at 20∞C after drying (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confectionary, frosting

Usual 10.00 20.00

Max. 150.00 150.00

Food Category Meat products Milk products

Usual Max. 30.00 150.00 10.00 150.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in water bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken, turkey and other natural sources.

HOPS Botanical name: Humulus lupulus L. Botanical family: Moraceae or Cannabaceae Other names: European hops; Common hops; Lupulin Foreign names: Houblon (Fr.), Hopfen (Ger.), Lupulo (Sp.), Luppolo (It.) Description: Hops are perennial climbing vines that grow wild and also are cultivated extensively in several central European countries, North America, Brazil and Australia. It has shoots up to 10 m (33 ft) in length, opposite leaves, greenish-yellow flowers (June to September) and ovoidal fruits surrounded by a calix. Hops have male and female flowers on separate plants. The part used is the female flower catkins from the climbing vine and the (lupulin) glandular trichomes dried at 38∞C maximum. Hops has a bitter, tonic, aromatic flavor. Derivatives: Infusion (1.5%), fluid extract, tincture (20% in 40% ethanol), concrete and absolute. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main constituents of lupulin are a bitter resin containing humulone, lupulone, lactaric acid, cerotic acid and ceryl alcohol. Hops and its volatile oil have been found to contain a number of complex mixture of compounds. More than 100 of these chemicals have been characterized. The resinous bitter principles in the plant include humulone, lupulone and other compounds. Aroma threshold values: n/a Taste threshold values: n/a

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Hops Extract CAS No.: CoE No.:

977070-67-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Hops. Consumption: Annual: 325000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 115.533 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 151.20 600.00 167.30

Max. 343.60 720.00 185.90

2578 n/a

NAS No.:

2578

Individual: 0.2754 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 180.00 200.00 180.00 200.00 280.00 400.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Woody, terpy, malty and herbaceous with a tropical nuance.

Hops Extract Modified CAS No.: CoE No.:

8016-25-9 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Hops. Consumption: Annual: 1485000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1091

Individual: 1.2584 mg/kg/day

IOFI: Natural

Hops Extract Solid CAS No.: CoE No.:

977083-25-2 n/a

FL No.: EINECS No.:

Description: See above, Hops. Consumption: Annual: 43666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

n/a n/a

FEMA No.: JECFA No.:

2579 n/a

NAS No.:

2579

Individual: 0.03700 mg/kg/day

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Trade association guidelines: FEMA PADI: 12.833 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 14.88 74.18 20.00

Max. 29.67 89.18 30.00

841

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.00 9.72 41.48

Max. 30.00 12.78 59.34

Aroma threshold values: n/a Taste threshold values: n/a

Hops Oil Other names: Hop absolute; Hop extract; Hop extract EI; Hop extract EII; Hop oil; Hops oil; Oblonia absolute; Oil of hops; Oils, hop CAS No.: CoE No.:

8007-04-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2580 n/a

NAS No.:

2580

Description: The oil is present in hops in amounts of approximately 0.5%; yields after distillation range around 0.25%. The oil exhibits different physical–chemical constants depending on the source. Consumption: Annual: 105.00 lb Individual: 0.00008898 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Hops. JECFA: n/a Trade association guidelines: FEMA PADI: 1.443 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 11.0

Angular rotation Between –2∞ and +2.5∞ Heavy metals Passes test (as Pb) Refractive index Between 1.470 and 1.494 at 20∞C

Saponification value Solubility in alcohol Specific gravity

Between 14 and 69 Passes test Between 0.825 and 0.926

Specifications for other hops oil: European hop essential oil: Specific gravity: 25∞C/25∞C: 0.825 to 0.926 (at 15∞C: 0.855 to 0.899); Optical rotation: –2∞ to +2∞5' (–1∞ to +2∞27'); Refractive index at 20∞C: 1.4700 to 1.4940 (1.4852 to 1.4936 at 20∞C); Acid value: >11 (0.5 to 10); Saponification value: 14 to 69; Ester value: 13 to 40; Solubility: Turbid in 95% alcohol. North American oil: Specific gravity: 20∞C: 0.823 to 0.877; Refractive index at 20∞C: 1.4705 to 1.4856; Acid value: 1 to 3.6; Ester value: 44.1 to 61; Solubility: 1:3 to 1:5.4 in 94% ethanol. California oil: Specific gravity: 20∞C: (Lupulin — 0.8312) (Hops — 0.8265); Optical rotation: (Lupulin — +0∞73) (Hops — –0∞73); Refractive index at 20∞C: (Lupulin — 1.4735) (Hops — 1.4720); Acid value: (Lupulin — 0.91) (Hops — 1.06); Ester value: (Lupulin — 41.3) (Hops — 41.4); Solubility: (Lupulin — 1:0.95 to 0.99 in 95% ethanol) (Burdock, 1997). Physical–chemical characteristics: It is a light yellow to greenish-yellow liquid. Age darkens the color and the oil tends to become viscous. It is soluble in most fixed oils, with an opalescent appearance. Hops oil is practically insoluble in propylene glycol.

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Essential oil composition: The oil contains b-myrcene, dipentene, a- and b-carophyllene, humulone, linalool, methyl nonyl ketone and other substances (Burdock, 1997). The volatile oil primarily is composed of humulene (a-caryophyllene), myrcene, b-caryophyllene and farnesene, which account for more than 90% of the oil fraction.75 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 1.66 1.26 6.04 4.33

Max. 3.64 1.46 9.80 12.04

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.22 0.36 1.12 3.87

Max. 30.25 0.50 1.65 8.66

Aroma threshold values: n/a Taste threshold values: n/a

HOREHOUND (HOARHOUND) Botanical name: Marrubium vulgare (Tourn.) L. Botanical family: Labiatae Other names: Hoarhound; White horehound Foreign names: Marrube blanc (Fr.), Gemeiner Andorn (Ger.), Marrubio blanco, Marroyo (Sp.), Marrubio (It.) CAS No.: CoE No.:

977001-59-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6200

Description: Horehound is a perennial herb indigenous to Britain, but commonly grows wild on arid or sandy soils in a maritime or mountain climate. The herb is widespread throughout Europe, Asia and North Africa as well as the U.S. and Canada. The plant grows to a height of approximately 100 cm (3 ft) and has oval leaves covered with white, wooly hairs. Horehound bears small, white flowers in dense whorls that bloom from May to October. The flower is the part used. Horehound has a bitter, tonic, balsamic odor. Derivatives: Fluid extract and tincture. Marrubiin, a lactone with a diterpene structure, is the characteristic constituent responsible for the pharmacologic properties of the extracts. Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The bitter principle of the horehound is marrubiin (volatile oil), a diterpene lactone. In addition, horehound contains a sterolin, an esterfied form and a sesquiterpene. Flavonoids isolated from horehound include apigerin, luteolin, apigerin 7-glycoside, luteolin 7-glycoside, quercetin 3-rhamnoglycoside and quercetin 3-glycoside. Aroma threshold values: n/a Taste threshold values: n/a

75 Lam

et al. (1986). J. Agric. Food Chem. 34, 63.

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843

Horehound Extract CAS No.: CoE No.:

977024-85-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Horehound. Consumption: Annual: 2416.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 30.224 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 164.20 120.00 6.38 22.63

Max. 254.80 162.10 9.34 28.75

2581 n/a

NAS No.:

2581

Individual: 0.002048 mg/kg/day

IOFI: Natural

Food Category Nonalcoholic beverages Soft candy Hard Candy

Usual Max. 10.22 13.14 518.00 730.00 6218.00 6231.00

Aroma threshold values: n/a Taste threshold values: n/a

Horehound Solid Extract CAS No.: CoE No.:

977089-41-0 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Horehound (Hoarhound). Consumption: Annual: 2416.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8316

Individual: 0.002048 mg/kg/day

IOFI: Natural

HORSEMINT Botanical name: Monarda punctata L. Botanical family: Labiatae Other names: Monarda; Wild bergamot Foreign names: Monarde ponctuee (Fr.), Monarda (Ger.), Monarda (Sp.), Monarda (It.) Description: Various odorous erect herbs approximately 30 to 90 cm (12 to 35 in.) tall. M. punctata has toothed leaves and large, yellow or white flowers clustered in a few verticles surrounded by bracts. It has petioled, lanceolate leaves narrowing at the base and a nearly smooth corolla, yellowish with the upper lip spotted purple. The plant grows wild in the U.S. and is used for the extraction of thymol. The whole plant is used. Horsemint has a harsh, burning aromatic flavor and a thymol-like odor.

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Horsemint oil is obtained by distillation of the freshly cut or partially dried herb in approximately 1 to 3% yields, respectively. The oil is obtained by distillation of the freshly cut or partially dried herb in approximately 1 to 3% yields, respectively. The oil is a yellowish-red to brown liquid with an odor reminiscent of thymol. Derivatives: Fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Horsemint Leaves Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Optical rotation Refractive index

–2∞ to +1∞ 1.5020 to 1.5040 at 20∞C

Specific gravity

0.923 to 0.933 at 20∞C

Physical–chemical properties: The oil is a yellowish-red to brown liquid with an odor reminiscent of thymol. On standing, the oil deposits large crystals of thymol (44 to 61% of the oil). Essential oil composition: The main constituents include carvacrol, traces of limonene, and thymol hydroquionone. Other Monarda varieties also growing in the U.S. — M. fistulosa, M. didyma and others — contain much less thymol. Aroma threshold values: n/a Taste threshold values: n/a

Horsemint Leaves Extract CAS No.: CoE No.:

8006-85-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Horsemint. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.000 mg Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 500.00

2582 n/a

NAS No.:

2582

Individual: n/a

IOFI: Natural

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

HORSERADISH Botanical name: Armoracia lapathifolia Gilib. (Cochlearia armoracia L. Fries) Botanical family: Cruciferae

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Other names: Pepperroot Foreign names: Raifort (Fr.), Petersilienwurzel (Ger.), Rabano picante (Sp.), Rafano rusticano cren (It.) CAS No.: CoE No.:

977050-94-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6201

Description: Horseradish is a large, perennial, herbaceous plant, native to central–eastern Europe. It has a thick, branched taproot, vertical rhizomes, white flowers and oval pods. Some hybrids may be sterile and hence the plant is generally propagated though root cuttings. The parts used are the rhizomes and roots. To preserve the quality, the roots are commonly dehydrated, freeze-dried and powdered. Horseradish has a sharp, burning, pungent, aromatic flavor and an odor similar to mustard seed. Derivatives: Fluid extract, tincture (20% in 25% ethanol), essential oil (experimental production only), and oleoresin. Consumption: Annual: 2716666.67 lb Individual: 2.3022 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The pungency of horseradish is due to the release of butylthiocyanate and allylisothiocyanate. Horseradish also contains the glucosinolates sinigrin and 2-phenylethyl glycosinolate.76 The oil contains sinigrin and sinigrin-derived allyl, isothiocyanate dially sulfide, and phenethyl and phenylpropyl isothiocyanate. Aroma threshold values: n/a Taste threshold values: n/a

Horseradish Oil CAS No.: CoE No.:

977089-42-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6311

Description: Horseradish oil is obtained by water- and steam-distillation of the comminuted roots, soaked in water. The oil has an intensely sharp odor and lacrimatory effect, reminiscent of mustard oil, but even more pungent or irritating. Also see above, Horseradish. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): See above, Horseradish. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical chemical characteristics: The essential oil is a pale-yellow or almost colorless, mobile liquid. Aroma threshold values: n/a Taste threshold values: n/a

76 Korb

and Chism. (1989). J. Food Sci. 54, 778.

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HYACINTH (Flowers) Botanical name: Hyacinthus orientalis L. Botanical family: Liliaceae Foreign names: Jacinthe (Fr.), Hyazinthe (Ger.), Jacinto (Sp.), Giacinto (It.) CAS No.: CoE No.:

977047-90-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6085

Description: Bulbous and scapose herbs having a bell-shaped corolla with a prominent tube and short limb. The plant, probably native to Asia Minor or the Balkans, is cultivated extensively for ornamental and extractive purposes, especially in the Netherlands and France. The part used is the flower. Hyacinth has a sweet, floral, slightly green, persistent odor similar to hyacinth flowers. Derivatives: Concrete and absolute. The concrete is extracted from flowers in approximately 0.13 to 0.22% yields using petroleum ether. It is a greenish-brown, waxy mass. The absolute, prepared by alcoholic extraction of the concrete in approximately 10 to 14% yields, is a viscous, reddish-brown liquid exhibiting a characteristic, persistent scent of hyacinth flowers. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Two novel anthocyanins, delphinidin 3-O-(6-O-cis-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside) and petunidin 3-O-(6-O-trans-p-coumaroylbeta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside), were isolated from the blue flowers of H. orientalis cv. Delft Blue. Five known acylated anthocyanins, namely, delphinidin 3-O(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-beta-D-glucoside), delphinidin 3-O(6-O-trans-caffeoyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside), delphinidin 3O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside), cyanidin 3-O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-beta-D-glucoside) and pelargonidin 3-O-(6-O-trans-p-coumaroyl-beta-D-glucoside)-5-O-(6-O-malonyl-betaD-glucoside), were also isolated from these flowers.77 Aroma threshold values: n/a Taste threshold values: n/a

Hyacinth Absolute CAS No.: CoE No.:

977086-46-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6084

Description: Extraction is performed either via concrete or by adsorption method. It has an intensely sweet, green-floral, but somewhat sharp and at first unpleasant odor. Also see above, Hyacinth. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a 77 Hosokawa

et al. (1995). Phytochemistry 38, 1293.

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FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The absolute is a reddish-brown or dark-brown to greenish-brown, viscous liquid. Aroma threshold values: n/a Taste threshold values: n/a

HYDROGEN SULFIDE Synonyms: Acide sulphhydrique; Dihydrogen monosulfide; Dihydrogen sulfide; Hydrogen sulfide; Hydrogen sulfide (H2S) (8CI) (9CI); Hydrogen sulfuric acid; Hydrogen sulphide; Hydrogene sulphure; Hydrosulfuric acid; Sewer gas; Stink damp; Sulfur hydride; Sulfureted hydrogen CAS No.: CoE No.:

7783-06-4 647

FL No.: EINECS No.:

16.007 231-977-3

FEMA No.: JECFA No.:

3779 n/a

NAS No.:

8753

Description: Hydrogen sulfide has the characteristic odor of rotten eggs. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.86432 mg IOFI: Nature Identical Empirical Formula/MW: H2S/34.06 Specifications: (Burdock, 1997) Appearance Boiling point

Gas -60 to 61∞C

Solubility Specific gravity

Soluble in water 1.5392 at 760 mmHg and 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confectionary, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juices

Usual 0.70 1.00 1.00 3.00 0.50 1.00 50.00 2.00 10.00 0.70 0.50 2.00

Max. 2.00 10.00 10.00 20.00 1.00 3.00 150.00 50.00 50.00 2.00 1.50 5.00

Food Category Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soups

Usual Max. 1.00 3.00 10.00 50.00 1.00 5.00 1.00 5.00 5.00 50.00 50.00 150.00 1.00 5.00 0.50 1.50 20.00 100.00 10.00 50.00 10.00 50.00

Synthesis: Hydrogen sulfide gas can be formed and released whenever waste containing sulfur is broken down by bacteria.

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Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in heated French beans, beef broth, vapors of canned beef, canned beef, beef extract, heated beef fat, raw beef, beer, bread, heated Brussels sprouts, cabbage, cooked celery, cheddar cheese, cooked and raw chicken, chives, heated coconut, codfish, ground and roast coffee, heated corn, heated egg, grapefruit juice, cooked herring, citrus juices, strawberry, cabbage, onion, potato, rutabaga, tomato, blue cheese, buttermilk, raw and boiled eggs, coffee, potato chips, rice, soybeans, okra, sweet corn, sake, squid, shrimps, cooked, fatty fish and other natural sources.

HYDROQUINONE MONOETHYL ETHER Synonyms: 4-Ethoxyphenol; p-Ethoxyphenol; 1-Hydroxy-4-hydroxybenzene; p-Hydroxy phenetole CAS No.: CoE No.:

622-62-8 2258

FL No.: EINECS No.:

04.037 210-748-1

FEMA No.: JECFA No.:

3695 720

NAS No.:

3695

Description: Hydroxyquinone monoethyl ether has a sweet herbaceous odor, which is reminiscent of anise and fennel. Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 175.105, 176.170 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.504 mg IOFI: Artificial Empirical Formula/MW: C8H10O2/138.16 Specifications: (JECFA, 2001) Appearance

White or colorless crystals

Melting point

Assay

95% min

Solubility

Boiling point

246-247∞C

64∞C Slightly soluble to soluble in water; soluble in oils; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values : n/a Taste threshold values : n/a Natural occurrence: Not reported found in nature.

Usual 0.50 5.00 5.00

Max. 0.50 5.00 5.00

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2-HYDROXYACETOPHENONE Synonyms: Acetophenone, o-hydroxy-; Acetophenone, 2'-hydroxy- (8CI); o-Acetylphenol; 2-Acetylphenol; Ethanone, 1-(2-hydroxyphenyl)- (9CI); o-Hydroxyacetophenone; 2-Hydroxyacetophenone; 2'-Hydroxyacetophenone; 1-(2-Hydroxyphenyl) ethanone; o-Hydroxyphenyl methyl ketone CAS No.: CoE No.:

582-24-1 n/a

FL No.: EINECS No.:

n/a 209-480-8

FEMA No.: JECFA No.:

3548 727

NAS No.:

3548

Description: 2-Hydroxyacetophenone has a sweet, heavy floral, herbaceous odor, reminiscent of mown hay or hawthorn. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.027 mg IOFI: n/a Empirical Formula/MW: C8H8O2/136.14 Specifications: (JECFA. 2000) Appearance

Colorless liquid

Assay

>95%

Boiling point

215-220∞C

Refractive index 1.556-1.560 Slightly soluble in water; soluble Solubility in fat; miscible in ethanol Specific gravity 1.127-1.133

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Instant coffee, tea Meat products

Usual 0.10 0.05 0.05 0.05 0.05

Max. 0.20 0.10 0.10 0.10 0.10

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.05 0.05 0.10 0.05

Max. 0.10 0.10 0.20 0.10

Synthesis: n/a Aroma threshold values: Detection: 5.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in beef, cassia oil, cocoa, cocoa powder, coffee, Jamaican rum, tomato, Scotch whiskey, sherry, tea, mountain papaya and black choke berry.

4-HYDROXYBENZALDEHYDE Synonyms: 4-Formylphenol; p-Formylphenol; p-Hydroxybenzaldehyde; p-Oxybenzaldehyde CAS No.: CoE No.:

123-08-0 558

FL No.: EINECS No.:

05.047 204-599-1

FEMA No.: JECFA No.:

3984 956

NAS No.:

n/a

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Description: 4-Hydroxybenzaldehyde has a very faint, sweet-woody-balsamic odor and a sweet taste with little or no other flavor impression. The odor is also reported as vanillic/ nutty. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Beverages 5 ppm; Food 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001) Trade association guidelines: PADI: 2.03 mg (FEMA) IOFI: n/a Empirical Formula/MW: OH

C7H602/122.13

O

Specifications: (JECFA, 2001) Appearance

Beige powder

Melting point

Assay

99% minimum

Solubility

Acid value

2.0 (maximum)

116∞C Slightly soluble in water; soluble in organic solvents; freely soluble in alcohol

Reported uses (ppm): (FEMA, 2003) Food Category Alcoholic beverages Frozen dairy Fruit ices

Usual 10.00 10.00 10.00

Max. 100.00 100.00 100.00

Food Category Jams/jellies Milk products Nonalcoholic beverages

Usual Max. 10.00 100.00 5.00 50.00 5.00 50.00

Synthesis: Prepared by heating sodium phenolate with carbon dioxide under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It is found as a volatile in several food products, including cherries, grapes, papayas, tomatoes, cheese, beer, rum, brandy, wine, tea and peanuts. Occurs in the form of esters in several plants, notably in wintergreen leaves and the bark of sweet birch.

2-HYDROXYBENZOIC ACID Synonyms: 2-Hydroxybenzoic acid; o-Hydroxybenzoic acid; Salicylic acid; Benzoic Acid; 2-hydroxy-; Orthohydroxybenzoic acid; 2-Carboxyphenol; 2-Hydroxybenzene carboxylic acid CAS No.: CoE No.:

69-72-7 10165

EEC No.: EINECS No.:

n/a 200-712-3

FEMA No.: JECFA No.:

3985 958

NAS No.:

n/a

Description: 2-Hydroxybenzoic acid is odorless or has a slight phenolic odor with an acrid taste. Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake (2003) Trade association guidelines: PADI: 1.36 mg (FEMA) Empirical Formula/MW: OH

851

IOFI: n/a

OH

C7H603/138.12

O

Specifications: (JECFA, 2002) Appearance

White to faint-yellow crystalline powder

Boiling Point

211∞C (20 mmHg)

Assay

99% (minimum)

Solubility

Very slightly soluble in water; soluble in organic solvents; very soluble in alcohol

Reported uses (ppm): (FEMA, 2001) Food Category Beverages (nonalcoholic) Beverages (alcoholic) Frozen dairy

Usual 5.00 10.00 10.00

Max. 50.00 100.00 100.00

Food Category Fruit ices Jams/jellies Milk products

Usual 10 10 5

Max. 100 100 50

Synthesis: Prepared by heating sodium phenolate with carbon dioxide under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It is found as a volatile in several food products, including cherry, grapes, papaya, tomato, cheese, beer, rum brandy, wine, tea and peanut. Occurs in the form of esters in several plants, notably in wintergreen leaves and the bark of sweet birch.

4-HYDROXYBENZOIC ACID Synonyms: p-Hydroxybenzoic acid; p-Salicylic acid; Kyselina 4-hydroxybenzoova (Czech); Benzoic acid, 4-hydroxy - (9CI); 4-Carboxyphenol CAS No.: CoE No.:

99-96-7 693

FL No.: EINECS No.:

08.040 202-804-9

FEMA No.: JECFA No.:

3986 957

NAS No.:

n/a

Description: 4-Hydroxybenzoic acid is an odorless white crystalline astringent powder. In pure form it imparts a sweetish taste at first, which quickly becomes acrid and disagreeable. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Approved Beverages: n/a; Food: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002)

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Trade association guidelines: PADI: 16.042 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

O HO

C7H603/138.12

OH

Specifications: (JECFA, 2002) Appearance Assay

White, crystalline powder 99.5%

Melting point Loss on drying

Density

1.46

Solubility

214-217∞C 0.2% Easily dissolves in hot water, alcohol, ether, acetone; slightly soluble in cold water, benzene; not soluble in carbon bisulfide

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Beverages (nonalcoholic) Beverages (alcoholic) Fats/oils

Usual 60.00 20.00 50.00 30.00

Max. 360.00 100.00 300.00 200.00

Food Category Frozen dairy Fruit ices Milk products Soft candy

Usual 10.00 10.00 50.00 50.00

Max. 100.00 100.00 300.00 300.00

Synthesis: Prepared from p-bromophenol or p-hydroxybenzaldehyde; or from saponification of methyl salicylate, a major component of oil of wintergreen. Aroma threshold values: Detection at 5 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in apple juice, black currant, cheese, beer, grape brandy, rum, sherry, wines, cocoa, peanut, soybean and wort.

4-HYDROXYBENZYL ALCOHOL Synonyms: (4-Hydroxyphenyl) methanol; p-(Hydroxymethyl) phenol; p-Hydroxybenzyl alcohol; 4-Hydroxybenzene methanol Description: 4-Hydroxybenzyl alcohol is a white crystalline powder with slightly fruitysweet coconut odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake (2001) Trade association guidelines: PADI: 1.64 mg (FEMA) IOFI: n/a Empirical Formula/MW: HO

C7H802/124.14 OH

3034_H.fm Page 853 Thursday, October 21, 2004 12:27 PM

Flavor Ingredients

853

Specifications: (JECFA, 2002) Appearance

White, crystalline powder

Melting point

Assay

99% (minimum)

Solubility

Identification test

IR spectrum

110-112∞C Slightly soluble in water; soluble in organic solvents; soluble in ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Beverages (nonalcoholic) Frozen dairy

Usual 5.00 20.00

Max. 25.00 100.00

Food Category Fruit ices Milk products

Usual Max. 20.00 100.00 15.00 75.00

Synthesis: Prepared from p-cresol by using the microorganism, Pseudomonas putida. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in vanilla, Bourbon (Vanilla plantifolia Andrews).

1-HYDROXY-2-BUTANONE Synonyms: 2-Oxo-1-butanol; Propionyl carbinol; Ethyl hydroxymethyl ketone; 1-Butanol-2one; 2-Butanone, 1-hydroxy- (8CI) (9CI); 1-Hydroxy-2-butanone CAS No.: CoE No.:

5077-67-8 n/a

FL No.: EINECS No.:

07.090 225-790-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.003 mg Empirical Formula/MW:

3173 n/a

NAS No.:

3173

Individual: 0.00000061 mg/kg/day

IOFI: Nature Identical

C4H8O2/88.02 Specifications: (Burdock, 1997) Appearance Boiling point Flash point

Colorless liquid 152-154∞C 1.0186 at 20∞C

Solubility Specific gravity

Miscible with water, alcohol and ether 1.4200 at 20∞C

Note: The physical constants for commercial products vary, depending on the source and the method of preparation. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 12.50 5.67 6.00

Max. 10.00 23.50 16.33 9.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 4.00 8.67

Max. 30.00 14.33 24.33

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Synthesis: From 1-chlorobutan-2-one by hydrolysis or by heating the chloro compound with potassium formate in methanol; the ethyl ester may be prepared by bacterial oxidation of the corresponding glycol with Aspergillus niger. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee and mushrooms.

HYDROXYCITRONELLAL Synonyms: Citronellal hydrate; Citronellal, hydroxy; Cyclalia; Cyclosia; 3,7-Dimethyl-7-hydroxyoctanal; Hydroxycitronellal; 7-Hydroxycitronellal; 7-Hydroxy-3,7-dimethyloctanal; 7-Hydroxy-3,7-dimethyloctan-1-al; Laurine; Lilyl aldehyde; Muguet synthetic; Muguettine principle; Musuet synthetic; Musuettine principle; Octanal, 7-hydroxy-3,7-dimethyl- (8CI) (9CI); 1-Octanal, 3,7-dimethyl-7-hydroxy-; Octanal, 7-hydroxy-3,7-dimethyl; Phixia CAS No.: CoE No.:

107-75-5 100

FL No.: EINECS No.:

05.012 203-518-7

FEMA No.: JECFA No.:

Description: Hydroxycitronellal has a sweet, floral, lily-type odor. Consumption: Annual: 566.67 lb Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.838 mg Empirical Formula/MW:

2583 611

NAS No.:

2583

Individual: 0.0004802

IOFI: Artificial

C10H20O2/172.27 Specifications: (FCC, 1996) Acid value

Not more than 5.0

Appearance

Colorless liquid

Assay Boiling point

95% of C10H20O2 241∞C

Refractive index 1.447-1.450 1:1 in 50% alcohol; soluble in most fixed oils and propylene Solubility glycol; insoluble in glycerin Specific gravity 0.918-0.923

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices

Usual 1.00 4.77 1.30 0.05 5.22 0.0001

Max. 3.00 7.55 4.70 0.05 8.31 0.0001

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauces

Usual Max. 0.20 4.50 2.75 8.50 0.10 8.00 1.00 5.00 0.20 20.00 0.0007 0.0007

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Synthesis: By hydration of natural citronellal obtained from Java citronella or from Eucalyptus citriodora; b-pinene is converted to myrcene, which on hydration may yield either linalool or mixture of geranoil and nerol; the latter mixture can be hydrogenated to citronellol and subsequently converted to citronellal and hydroxycitronellal; also by hydrogenation of 3,7-dimethyl-7-hydroxy-2-octen-2-al over palladium carbon in ethyl acetate solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Sweet, waxy, green, floral and melon notes. Natural occurrence: Reported found in pepper.

HYDROXYCITRONELLAL DIETHYL ACETAL Synonyms: 8,8-Diethoxy-2,6-dimethyloctan-2-ol; 8,8-Diethoxy-2,6-dimethyl-2-octanol; Hydroxycitronellal diethyl acetal; 2-Octanol, 8,8-diethoxy-2,6-dimethyl- (9CI) CAS No.: CoE No.:

7779-94-4 44

FL No.: EINECS No.:

06.010 231-945-9

FEMA No.: JECFA No.:

2584 613

NAS No.:

2584

Description: Hydroxycitronellal diethyl acetal has a delicate, green-floral taste with almost no odor. Consumption: Annual: <1.00 lb Individual: 0.00001186 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.483 mg IOFI: Artificial Empirical Formula/MW:

C14H30O3/246.39 Specifications: (JECFA, 2000) Appearance

Colorless, slightly oily liquid

Assay

95% min

Boiling point

260∞C; 135∞C (3 mmHg)

Refractive index 1.435-1.440 Insoluble in water; soluble Solubility in alcohol and oil Specific gravity 0.902-0.908

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 7.86 4.43

Max. 3.00 11.43 7.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By condensation of hydroxycitronellal with ethanol using dry HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 3.57 1.50 5.14

Max. 5.71 3.57 8.86

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HYDROXYCITRONELLAL DIMETHYL ACETAL Synonyms: 8,8-Dimethoxy-2,6-dimethyl-2-octanol; 8,8-Dimethoxy-2,6-dimethyloctan-2ol; Hydroxycitronellal dimethyl acetal; Hydroxycitronellal DMA; 7-Hydroxy-3,7-dimethyloctanal, dimethyl acetal; Laurine dimethyl acetal; Octanal, 7-hydroxy-3,7-dimethyl-, dimethyl acetal (8CI); 2-Octanol, 8,8-dimethoxy-2,6-dimethyl- (9CI) CAS No.: CoE No.:

107-75-5 45

FL No.: EINECS No.:

05.012 203-518-7

FEMA No.: JECFA No.:

2585 612

NAS No.:

2585

Description: Hydroxycitronellal dimethyl acetal has a light, green, flowery odor similar to hydroxycitronellal. Consumption: Annual: 13.33 lb Individual: 0.0001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 9.197 mg IOFI: Artificial Empirical Formula/MW:

C12H26O3/218.4 Specifications: (FCC, 1996) Acid value

Not more than 1

Free aldehyde

Appearance

Colorless liquid

Refractive index

Assay

95% of C12H26O3

Solubility

Boiling point

252∞C

Specific gravity

Not more than 3% (as hydroxycitronellal) 1.441-1.444 Soluble in most fixed oils, propylene glycol and alcohol: 1:2 in 50% alcohol; insoluble in glycerin 0.925-0.930

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 55.00 2.00 18.59

Max. 60.00 2.00 23.24

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.00 5.79 28.37

Max. 25.00 8.71 38.37

Synthesis: Usually prepared from hydroxycitronellal and methyl alcohol in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil.

HYDROXYCITRONELLOL Synonyms: Citronellol, hydroxy-; 3,7-Dimethyloctane-1,7-diol; 3,7-Dimethyl-1,7octanediol; Hydroxycitronellol; 7-Hydroxy-3,7-dimethyloctan-1-ol; 1-Octanol, 3,7-

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dimethyl-7-hydroxy-; 1,2-Octanediol, 3,7-dimethyl-; 1,7-Octanediol, 3,7-dimethyl- (8CI) (9CI); 2,8-Octanediol, 2,6-dimethylCAS No.: CoE No.:

107-74-4 559

FL No.: EINECS No.:

02.047 203-517-1

FEMA No.: JECFA No.:

2586 610

NAS No.:

2586

Description: Hydroxycitronellol has an odor reminiscent of rose and grape hyacinth. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.030 mg IOFI: n/a Empirical Formula/MW:

C10H22O2/174.29 Specifications: (JECFA, 1999) Aldehyde content

Not more than 10% (as hydroxycitronellal)

Refractive index 1.455-1.460

Appearance

Colorless, very viscous liquid

Solubility

Boiling point

263∞C; 156∞C at 15 mmHg

Specific gravity

Slightly soluble in water; soluble in alcohol (1:1 in 60% alcohol) and oils 0.922-0.930

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 5.30 3.40 2.26

Max. 3.00 8.50 6.50 6.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.19 1.13 3.32

Max. 0.19 4.45 6.10

Synthesis: By hydrogenation (under pressure in presence of Raney Ni) of 3,7-dimethyl-7hydroxy-octan-1-al; also in good yields by catalytic hydrogenation (using Raney Ni) of 1,2epoxy-3,7-dimethyl-octan-7-ol. Aroma threshold values: Detection: 5 ppm Taste threshold values: n/a Natural occurrence: Reported found in high bush blueberry, grapes, skim milk powder and white wine.

2-HYDROXY-2-CYCLOHEXEN-1-ONE Synonyms: 1,2-Cyclohexanedione; 2-Cyclohexen-1-one; 2-hydroxyCAS No.: CoE No.:

10316-66-2 FL No.: n/a EINECS No.:

Consumption: Annual: 11.67 lb Regulatory Status:

07.119 n/a

FEMA No.: JECFA No.:

3458 424

NAS No.:

3458

Individual: 0.00000988 mg/kg/day

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.815 mg Empirical Formula/MW:

IOFI: n/a

C6H8O2/112.13 Specifications: (JECFA, 1998) Assay Boiling point

99.3% (min) 53∞C

Melting point Solubility

36-38∞C Soluble in water, alcohol and fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gelatins, puddings

Usual 3.00 7.00 7.00

Max. 3.00 7.00 7.00

Food Category Soft candy Soups

Usual 7.00 5.00

Max. 7.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-HYDROXY-2,4-DECADIENOIC ACID d-LACTONE Synonyms: 2H-Pyran-2-one, 6-pentyl-; 6-Amyl-alpha-pyrone; 5-Hydroxy-2,4-decadienoic acid delta-lactone; 6-Pentyl-2H-pyran-2-one; 2H-Pyran-2-one, 6-pentyl- (8CI) (9CI) CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3696 245

NAS No.:

3696

Description: 5-Hydroxy-2,4-decadienoic acid d-lactone has a mushroom, blue cheese lactone or dairy odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not evaluated. Evaluation postponed (1997) Trade association guidelines: FEMA PADI: 0.029 mg IOFI: n/a Empirical Formula/MW: C10H14O2/166.22 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Liquid 98.7% min 85∞C at 2.5 mmHg

Refractive index 1.501-1.509 Solubility Insoluble in water; soluble in fats Specific gravity 1.000-1.009

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Condiments, relishes Confectionary, frosting Gelatins, puddings

Usual 0.10 0.10 0.20 0.20 0.10 0.02

Max. 0.20 0.20 0.50 0.50 0.20 0.05

Food Category Gravies Hard candy Imitation dairy Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.10 0.10 0.05 0.10 0.10 0.05

Max. 0.20 0.20 0.10 0.20 0.20 0.10

Synthesis: n/a Aroma threshold values: Detection: 150 ppb Taste threshold values: n/a Natural occurrence: Reported found in peach, grilled beef, fresh plum and nectarine.

5-HYDROXY-2-DECENOIC ACID d-LACTONE Synonyms: (–)-2-Decenoic acid, 5-hydroxy, d-lactone; 5,6-Dihydro-6-pentyl-2H-pyran-2one; (R)-5,6-Dihydro-6-pentyl-2H-pyran-2-one; Massoia lactone; Massoi lactone; 5,6-Dihydro-6-penyl-, (R)-; 5-Hydroxy-2-decenoic acid delta-lactone; Massoia lactone; Massoilactone; 2H-Pyran-2-one, 5,6-dihydro-6-pentyl-, (R)CAS No.: CoE No.:

51154-96-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3744 246

NAS No.:

3744

Description: 5-Hydroxy-2-decenoic acid d-lactone has a sweet, lactonic, herbaceous odor with celery-jasmine notes. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Not evaluated (1993) Trade association guidelines: FEMA PADI: 0.031 mg IOFI: n/a Empirical Formula/MW: C10H16O6/168.24 Specifications: (JECFA, 1998) Appearance

Clear, pale-yellow liquid

Assay

95.1% (min)

Boiling point

112∞C

Refractive index 1.462-1.482 Insoluble in water; soluble Solubility in fat and alcohol Specific gravity 0.947-0.987

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confectionary, frosting Gravies Hard candy

Usual 0.20 0.20 0.05 0.10 0.10

Max. 1.00 4.00 1.00 0.20 4.00

Food Category Imitation dairy Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.10 0.02 0.10 0.05

Max. 2.00 0.50 0.20 0.50

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in blackberries, cane molasses and oils of Polyanthes tuberosa and sweet grass.

5-HYDROXY-7-DECENOIC ACID d-LACTONE Synonyms: Jasmine lactone; cis-5-(2-Pentenyl)penta-nolide; 2H-Pyran-2-one, tetrahydro-6(2-pentenyl)-, (Z); 5-Hydroxy-7-decenoic acid delta-lactone; 5-Hydroxy-7(Z)-decenoic acid-delta-lactone; 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)- (9CI); 2H-Pyran-2one, tetrahydro-6-((Z)-2-penten-1-yl)-; (Z)-Tetrahydro-6-(2-pentenyl)-2H-pyran-2-one; Tetrahydro-6-(cis-2-pentenyl)-2H-pyran-2-one CAS No.: CoE No.:

25524-95-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3745 247

NAS No.:

3745

Description: 5-Hydroxy-7-decenoic acid d-lactone has a coconut, fatty, fruity, peach, jasmine, woody, balsamic odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.295 mg IOFI: n/a Empirical Formula/MW: C10H16O2/168.24 Specifications: (JECFA, 2000) Appearance

Colorless to light yellow liquid

Assay

95% min

Boiling point

130∞C at 3 mmHg

Refractive index 1.477 Insoluble in water and fat; Solubility soluble in alcohol and ether Specific gravity 0.979-0.989

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 3.00 1.00 0.50 0.05 0.05 0.01 0.05

Max. 5.00 3.00 15.00 3.00 1.00 0.10 3.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.20 0.10 1.00 1.00 0.05 0.05 1.00

Max. 1.00 1.00 3.00 2.00 3.00 1.50 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in jasmine absolute, peppermint oil, Ceylon tea, green tea and pouching tea.

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6-HYDROXYDIHYDROTHEASPIRANE Synonyms: 6-Hydroxy-2,6,10,10-tetramethyl-1-oxaspiro-(4,5)decane; 1-Oxaspirol[4,5] decan-6-ol, 2,6,10,10-tetramethyl-, [2S-[2a,5a(R-*)]]CAS No.: CoE No.:

65620-50-0 FL No.: n/a EINECS No.:

13.076 n/a

FEMA No.: JECFA No.:

3549 n/a

NAS No.:

3549

Description: 6-Hydroxydihydrotheaspirane has a camphoraceous, woody, green odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.008 mg IOFI: n/a Empirical Formula/MW:

C13H24O2/212.33 Specifications: (Burdock, 1997) Assay Boiling point Refractive index

≥98% 130∞C at 16 mmHg 1.4840 at 20∞C

Solubility Specific gravity

Insoluble in water; fat soluble 1.002 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings

Usual 0.10 0.10

Max. 0.20 0.20

Food Category Nonalcoholic beverages Soft candy

Usual 0.03 0.10

Max. 0.05 0.20

Synthesis: n/a Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in black tea.

4-HYDROXY-3,5-DIMETHOXYBENZALDEHYDE Synonyms: Benzaldehyde, 4-hydroxy-3,5-dimethoxy-; Syringic aldehyde; Syringaldehyde; Gallaldehyde 3,5-dimethyl ether; 3,5-Dimethoxy-4-hydroxybenzaldehyde CAS No.: CoE No.:

134-96-3 10340

FL No.: EINECS No.:

05.153 205-167-5

FEMA No.: JECFA No.:

4049 n/a

NAS No.:

n/a

Description: 4-Hydroxy-3,5-dimethoxybenzaldehyde is an aromatic aldehyde with an odor similar to vanillin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: n/a Trade association guidelines: PADI: 2.381 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

C9H10O4/182 Specifications: Appearance Assay

Solid, light beige

Boiling point Melting point

98%

192-193∞C (14 mmHg) 110∞C

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Chewing gum Frozen dairy

Usual 12.00 15.00 6.00

Max. 60.00 75.00 30.00

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 6.00 4.00 4.00

Max. 30.00 20.00 20.00

Synthesis: Vanillin is converted to 5-iodovanillin which is treated with sodium methoxide to form 4-hydroxy-3,5-dimethyxybenzaldehyde. Aroma threshold values: Detection at >50 ppm in water. Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple, pork (uncooked), beer, brandy, rum whisky, sherry and wine.

4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: 2,5-Dimethyl-4-hydroxy-2,3-dihydro-furan-3-one; Alletone; COE 536; 2,5Dimethyl-4-hydroxy-3(2H)-furanone; 4,5-Dimethyl-3-hydroxy-3(2H)-furanone; Furaneol; 3(2H)-Furanone, 2,5-dimethyl-4-hydroxy-; 3(2H)-Furanone, 4-hydroxy-2,5-dimethyl(8CI) (9CI); 4-Hydroxy-2,5-dimethylfuran-2(3H)-one; 4-Hydroxy-2,5-dimethyl-3(2H)furanone; Pineapple ketone CAS No.: CoE No.:

3658-77-3 536

FL No.: EINECS No.:

13.010 222-908-8

FEMA No.: JECFA No.:

3174 n/a

NAS No.:

3174

Description: 4-Hydroxy-2,5-dimethyl-3(2H)-furanone has a sweet, fruity, strawberry, hot sugar, fruity caramel or “burnt pineapple” aroma. Consumption: Annual: 16216.67 lb Individual: 0.01374 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.516 mg IOFI: Nature Identical Empirical Formula/MW: OH

O

C6H8O3/128

H3C

O

CH3

Specifications: (FCC, 1996) Appearance

White to pale-yellow solid

Solubility

1 g in 1 ml 95% alcohol (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

98% of C6H8O3 in a suitable solvent (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 0.54 3.50 2.60 0.10 5.41 10.00

Max. 0.75 3.50 2.60 0.50 10.49 80.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavorings Soft candy Sweet sauces

Usual 0.59 5.00 1.20 20.00 5.00

Max. 0.59 80.00 10.00 60.00 40.00

Synthesis: From dimethyl-3,4-dihydroxyfuran-2,5-dicarboxylate. Aroma threshold values: Detection: 0.03 to 60 ppb Taste threshold values: Taste characteristics at 5 ppm: Sweet, brown, caramellic, jammy, cotton candy, sugary and fruity. Natural occurrence: Reported found in guava, grapes, pineapple, strawberry fruit and jam, rye bread, Swiss cheese, boiled beef, beer, cocoa, coffee, tea, filberts, oatmeal, Arctic bramble, yellow passion fruit, mango, shoyu, litchi, malt and Cape gooseberry.

4-HYDROXY-2,3-DIMETHYL-2,4-NONADIENOIC ACID GAMMALACTONE Synonyms: Bovolide; 2(5H)-Furanone, 3,4-dimethyl-5-pentylidene-; 3,4-Dimethyl-5-pentylidene-5H-furan-2-one; 5-Pentylidene-3,4-dimethyl-2,5-dihydrofuran-2-one CAS No.: 774-64-1 FL No.: 10.042 FEMA No.: 4050 NAS No.: n/a CoE No.: 11873 EINECS No.: n/a JECFA No.: n/a Description: 4-Hydroxy-2,3-dimethyl-2,4-nonadienoic acid gamma-lactone has a buttery flavor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.782 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

O

H3C

C11H16O2/180

H3C

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies

Synthesis: n/a

Usual 1.00 3.00 5.00 1.00 2.00 1.00 1.00

Max. 2.00 6.00 10.00 2.00 4.00 2.00 2.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 1.00 1.00 1.00 1.00 2.00 1.00

Max. 4.00 2.00 2.00 2.00 2.00 4.00 2.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in peppermint oil, beef, tea, soybean and maté (green, roasted).

6-HYDROXY-3,7-DIMETHYL OCTANOIC ACID, LACTONE Synonyms: 6-Hydroxy-3,7-dimethyl caprylic acid, lactone; 4-Methyl-7-isopropyl-2oxoepanone; 6-Hydroxy-3,7-dimethyloctanoic acid lactone; 7-Isopropyl-4-methyloxepan-2-one; 3-Methyl-6-isopropyl-6-hexanolide; 4-Methyl-7-(1-methylethyl)-2-oxepanone; 2-Oxepanone, 4-methyl-7-(1-methylethyl)- (9CI) CAS No.: CoE No.:

499-54-7 n/a

FL No.: EINECS No.:

10.027 n/a

FEMA No.: JECFA No.:

3355 237

NAS No.:

3355

Description: 6-Hydroxy-3,7-dimethyl octanoic acid, lactone has a maple syrup or brownsugar odor Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 11.992 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.24 Specifications: (FCC, 1996) Appearance

Colorless, low-melting solid

Solubility

Assay Refractive index

90% of C10H18O2 1.457-1.461

Specific gravity

Very soluble in water; soluble in alcohol 0.966-0.973

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 40.00 40.00 40.00

Max. 500.00 200.00 500.00

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual Max. 40.00 300.00 40.00 200.00 40.00 100.00

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(Z)-4-HYDROXY-6-DODECENOIC ACID LACTONE Synonyms: g-Dodecen-6-lactone; 1,4-Dodec-6-enolactone; cis-6-Dodecen-4-olide; 2(3H)Furanone, dihydro-5(2-octenyl), (Z)CAS No.: CoE No.:

18679-18-0 FL No.: n/a EINECS No.:

10.009 242-497-9

FEMA No.: JECFA No.:

3780 249

NAS No.:

n/a

Description: (Z)-4-Hydroxy-6-dodecenoic acid lactone has a milky, buttery note. May contain significant amounts of g-dodecalactone. Consumption: Annual: n/a Individual: 0.0001676 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.49164 mg IOFI: n/a Empirical Formula/MW: C12H20O2/196.30 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

95.5% (min)

Boiling point

113∞C

Refractive index 1.466 Insoluble in water and fat; soluble Solubility in alcohol and ether Specific gravity 0.9580

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Fruit ices

Usual 3.00 0.20

Max. 10.00 1.00

Food Category Imitation dairy Milk products

Usual 1.00 2.00

Max. 5.00 10.00

Synthesis: n/a Aroma threshold values: Detection: <0.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in butterfat, lamb fat, Swiss cheese and mushrooms.

5-HYDROXY-2-DODECENOIC ACID LACTONE Synonyms: d-2-Dodecenolactone; 6-Heptyl-5,6-dihydro-2-pyrone;6-Heptyl-5,6-dihydropyran-2-one; 6-Heptyl-5,6-dihydro-2H-pyran-2-one; 5-Heptyl-2-pentene-5-olide; 5-Hydroxy2-dodecenoic acid lactone; 2H-Pyran-2-one, 6-heptyl-5,6-dihydroCAS No.: CoE No.:

16400-72-9 FL No.: n/a EINECS No.:

10.044 240-453-3

FEMA No.: JECFA No.:

3802 438

NAS No.:

n/a

Description: 5-Hydroxy-2-dodecenoic acid lactone has a hot milk, fatty odor. Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Not evaluated (1993) Trade association guidelines: FEMA PADI: 0.720819 mg Empirical Formula/MW:

IOFI: n/a

C12H20O2/196.29 Specifications: (JECFA, 2000) Appearance

Clear, light-yellow liquid

Refractive index

Assay

95% min

Solubility

Boiling point

115∞C at 2 mmHg

Specific gravity

1.467-1.473 Soluble in fat, ethanol, propylene glycol and triacetin 1.470-1.480

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Granulated sugar Gravies Hard candy

Usual 2.00 0.50 1.00 0.50 2.00 0.10 3.00 0.10 5.00 0.10 0.10 0.10 0.10 0.10 0.10 2.00 1.00

Max. 5.00 5.00 5.00 5.00 15.00 5.00 25.00 5.00 15.00 5.00 5.00 5.00 5.00 10.00 5.00 25.00 10.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 2.00 0.10 0.10 0.50 1.00 0.10 1.00 0.10 0.10 0.10 0.10 1.00 3.00 0.10 0.10 0.10

Max. 25.00 15.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 15.00 10.00 5.00 5.00 5.00

Synthesis: Fractionated from massoia bark oil obtained by steam distillation of bark. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-HYDROXY-3-METHOXYBENZOIC ACID Synonyms: Vanillic acid; m-Anisic acid, 4-hydroxy; p-Hydroxy-m-methoxy benzoic acid; Acid, p-hydroxy-m-methoxy-benzoic; Acid, 4-hydroxy-3-methoxybenzoic CAS No.: CoE No.:

121-34-6 697

FL No.: EINECS No.:

08.043 204-466-8

FEMA No.: JECFA No.:

3988 959

NAS No.:

Description: 4-Hydroxy-3-methoxy benzoic acid has a vanilla-like odor and taste.

n/a

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Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Approved. FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 0.411 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

OH

C8H8O4/168 O

CH3

OH

Specifications: (JECFA, 2002) Appearance

White to beige powder or needles

Melting point

210-212∞C

Assay

99% (minimum)

Solubility

Slightly soluble in water; soluble in organic solvents; soluble in ethanol

Identification test

IR spectra

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Confectionary frostings

Usual 5.00 5.00

Max. 25.00 25.00

Food Category Frozen dairy Milk products

Usual 5.00 3.00

Max. 25.00 15.00

Synthesis: Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in wine, beer, sake, brandy, rum, whiskey, sherry, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.

N-(4-HYDROXY-3-METHOXYBENZYL)-8-METHYL-6-NONENAMIDE Synonyms: Capsaicin; Capsaicin (in oleoresin of capsicum); Capsaicine; N-(4-Hydroxy3-methoxybenzyl) 8-methyl 6-nonenamide; N-(4-Hydroxy-3-methoxybenzyl-8-methylnon-trans-6-enamide; N-((4-Hydroxy-3-methoxyphenyl)methyl) 8-methyl-6-nonenamide; N((4-Hydroxy-3-methoxyphenyl)-methyl)-8-methyl-6-nonenamide (E); trans-N- (4-Hydroxy3 methoxyphenyl)methyl)-8-methyl-6-nonenamide; trans-8-Methyl-n-vanillyl-6-nonenamide; (E)-8-Methyl-N-vanillyl-6-nonenamide; 6-Nonenamide, n-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-, (E)-; 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)ethyl)-8methyl-, (E)- (9CI); 6-Nonenamide, 8-methyl-n-vanillyl-, (E)-; 6-Nonenamide, 8-methyl-N-vanillyl-, (E)- (8CI) CAS No.: CoE No.:

404-86-4 n/a

FL No.: EINECS No.:

16.014 206-969-8

FEMA No.: JECFA No.:

3404 n/a

NAS No.:

3404

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Description: N-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide has a mild, warmherbaceous odor and burning, pungent taste (10 ppm). It is used in compounded flavors for sauces where the pungent note is desired. Note: trans-8-Methyl-N-vanillyl-6-nonenamide. Cytotoxic alkaloid from various species of capsicum (pepper, paprika), of the Solanaceae; causes pain, irritation and inflammation due to substance P depletion from sensory (afferent) nerve fibers; used mainly to study the physiology of pain and in the form of capsicum as a counterirritant and gastrointestinal stimulant. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.198 mg IOFI: Nature Identical Empirical Formula/MW:

C18H27O3/305.42

Specifications: (Burdock, 1997) Appearance

Monoclinic rectangular scales or platelets (from petroleum ether)

Melting point

65∞C

Insoluble in water at room temperature; slightly soluble in warm water Solubility and carbon disulfide; soluble in alcohol, ether, benzene and chloroform

Boiling point 210-220∞C at 0.01 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Gelatins, puddings

Usual 2.00

Max. 7.00

Food Category Meat products

Usual 2.00

Max. 5.00

Synthesis: From 3-chloro-2-isopropyltetrahydropyran; biosynthesis from Capsicum frutescens; separation from cis-capsaicin, pelargonic acid vanillamide and dihydrocapsaicin; reaction of capsaicin Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The pungent principle in the fruits of various Capsicum species (Solanaceae).

2-HYDROXY-4-METHYL BENZALDEHYDE Synonyms: Benzaldehyde, 2-hydroxy-4-methyl-; 2,4-Cresotaldehyde; 4-Methylsalicylic aldehyde; 2-Hydroxy-4-methylbenzaldehyde; 4-Methylsalicylaldehyde CAS No.: CoE No.:

698-27-1 2130

FL No.: EINECS No.:

05.091 n/a

FEMA No.: JECFA No.:

3697 n/a

NAS No.:

3697

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Description: 2-Hydroxy-4-methyl benzaldehyde is strongly odorous. Consumption: Annual: n/a Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.155 mg Empirical Formula/MW:

869

Individual: n/a

IOFI: n/a

C8H8O2/136.15 Specifications: (Burdock, 1997) Appearance Assay

Crystalline solid 99%; 0.5% 6-Methyl salicylaldehyde; 0.5% m-cresol

Melting point Solubility

58-60∞C Slightly water soluble; soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confectionary, frosting Frozen dairy Fruit juice Gelatins, puddings

Usual 0.75 0.20 0.20 0.20 0.35

Max. 2.00 0.50 0.50 0.50 1.00

Food Category Hard candy Milk products Nut products Soft candy

Usual 0.30 0.35 0.20 0.20

Max. 0.50 1.00 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in licorice.

4-HYDROXY-4-METHYL-7-cis-DECENOIC ACID GAMMA LACTONE Synonyms: 2(3H)-Furanone, 5-(3-hexenyl)dihydro-5-methyl-, (Z); (Z)-5-Hex-3-enyldihydro-5-methylfuran-2(3H)-one; 5-(cis-3-Hexenyl)dihydro-5-methyl-2(3H)furanone; Lactone of cis-jasmone; 4-Methyl-cis-7-decene g-lactone CAS No.: CoE No.:

70851-61-5 FL No.: n/a EINECS No.:

10.061 274-942-8

FEMA No.: JECFA No.:

3937 n/a

NAS No.:

n/a

Description: 4-Hydroxy-4-methyl-7-cis-decenoic acid gamma lactone has a floral odor with a touch of jasmine character. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.07814 mg Empirical Formula/MW:

IOFI: n/a

C11H18O2/182.26 Specifications: Boiling point Flash point Refractive index

150∞C 101.7∞C 1.463-1.468 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.960-0.967 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 4.00 10.00 3.00 5.00 1.00

Max. 6.00 16.00 7.00 10.00 11.00

Food Category Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual Max. 21.00 175.00 0.10 0.10 3.00 6.00 10.00 17.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 10 ppm: Creamy, coconut meat with fatty milky, buttery and cheesy lactonic nuances. Natural occurrence: Not reported found in nature.

2-HYDROXYMETHYL-6,6-DIMETHYL BICYCLO (3.1.1) HEPT-2ENYL FORMATE Synonyms: Myrtenyl formate; Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl-, formate (9CI); (6,6-Dimethylbicyclo(3.1.1)hept-2-en-2-yl)methyl formate; 2-Hydroxymethyl-6,6-dimethylbicyclo(3.1.1)hept-2-enyl formate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.308 mg Empirical Formula/MW: C11H16O2/180.24

3405 n/a

NAS No.:

3405

Individual: 0.0001 mg/kg/day

IOFI: n/a

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Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00 1.00

Max. 3.00 3.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 3.00 3.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

10-HYDROXYMETHYLENE-2-PINENE Synonyms: Dimethyl-2-Norpinene-2-ethanol, 6,6-; 6,6-Dimethyl-2-Norpinene-2-ethanol; Homomyrtenol; Bicyclo[3.1.1]hept-2-ene-2-ethanol, 6,6-dimethyl-; 2-Hydroxyethyl-6,6dimethyl-bicyclo[3,1,1]-hept-2-ene; Nopol; 2-Norpinene-2-ethanol,6,6-dimethyl-; Nopol CAS No.: CoE No.:

128-50-7 n/a

FL No.: EINECS No.:

02.141 204-890-3

FEMA No.: JECFA No.:

3938 n/a

NAS No.:

n/a

Description: 10-Hydroxymethylene-2-pinene has a sweet, citrus, pine-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.35230 mg IOFI: n/a Empirical Formula/MW: C11H18O/166.26 Specifications: Appearance Boiling point Density Flash point

Colorless liquid 110.50∞C at 10 mmHg 0.973 98∞C

Refractive index Solubility Specific gravity

1.49200 at 25∞C Soluble in paraffin oil (cloudy) 0.96470 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.00 2.00 1.00

Synthesis: n/a Aroma threshold values : n/a

Max. 3.00 3.00 2.00

Food Category Gelatins, puddings Hard candy Soft candy

Usual 2.00 4.00 1.50

Max. 4.00 5.00 3.00

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Taste threshold values : n/a Natural occurrence: Reported found in carrots.

4-HYDROXY-5-METHYL-3(2H)-FURANONE Synonyms: 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one; 5-Methyl-4-hydroxy-3(2H)-furanone; 3(2H)-Furanone, 4-hydroxy-5-methyl- (8CI) (9CI); 4-Hydroxy-5-methylfuran-3 (2H)-one; 4-Hydroxy-5-methyl-3(2H)-furanone CAS No.: CoE No.:

19322-27-1 FL No.: n/a EINECS No.:

13.085 n/a

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.841 mg Empirical Formula/MW:

3635 n/a

NAS No.:

3635

Individual: 0.00000141 mg/kg/day

IOFI: n/a Synthesis: n/a

C5H6O3/114.10 Specifications: (Burdock, 1997) Assay

> 99%

Solubility

Melting point

126-126.5∞C

Soluble in water; slightly soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Fats, oils Fish products Gelatins, puddings Gravies Meat products

Usual 5.00 1.00 5.00 1.00 5.00 5.00

Max. 20.00 20.00 35.00 10.00 35.00 35.00

Food Category Nut products Poultry products Seasonings, flavorings Snack foods Soups Sweet sauce

Usual 1.00 5.00 0.50 1.00 5.00 5.00

Max. 20.00 35.00 1.00 35.00 35.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate).

3(2)-HYDROXY-5-METHYL-2(3)-HEXANONE Synonyms: 2(3)-Hexanone, 3(2)-hydroxy-5-methyl; 2-Hexanone, 3-hydroxy-5-methyl; 3Hexanone, 2-hydroxy-5-methyl CAS No.: CoE No.:

163038-04-8* 246511-74-0 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3989 n/a

NAS No.:

n/a

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* CAS RN 163038-04-8 is for the isomer 2-Hexanone, 3-hydroxy-5-methyl- per the Chemical Abstract Service (2004). Description: n/a Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.699 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3 O

C7H14O2/130.19

CH3

H3C

OH

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Frozen dairy Gelatins, puddings

Usual 3.00 3.00 3.50

Max. 8.00 7.00 9.00

Food Category Imitation dairy Milk products Nonalcoholic beverages

Usual 3.50 3.50 3.00

Max. 6.00 6.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

4-HYDROXY-4-METHYL-5-HEXENOIC ACID GAMMA-LACTONE Synonyms: Lilac lactone; Lavender lactone; 2(3H)-Furanone, 5-ethenyldihydro-5-methyl; 5-Methyl-5-vinyl-dihydrofuran-2-one; 4-Methyl-5-hexen-1,4-olide; 5-Ethyldihydro-5methyl-2(3H)-furanone CAS No.: CoE No.:

1073-11-6 n/a

FL No.: EINECS No.:

n/a 214-024-6

FEMA No.: JECFA No.:

4051 1157

NAS No.:

n/a

Description: 4-Hydroxy-4-methyl-5-hexenoic acid gamma-lactone has floral aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of use as a flavoring agent (2003) Trade association guidelines: PADI: 27.990 mg (FEMA) IOFI: n/a Empirical Formula/MW: H3C

C7H10O2/126

CH2

O O

Specifications: (JECFA, 2003) Acid value Appearance

1 Clear, colorless liquid; floral aroma

Assay

97% (minimum)

Refractive index

1.457-1.462 (Part 1 of 2)

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Specifications: (JECFA, 2003) (Continued) Assay

IR spectra

Solubility

Boiling point 219∞C

Specific gravity

Insoluble in water; soluble in nonpolar solvents 1.015-1.025 at 20∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fruit ices

Usual 50.00 100.00 100.00 75.00 50.00

Max. 100.00 200.00 200.00 150.00 100.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 50.00 100.00 50.00 50.00 75.00

Max. 100.00 200.00 100.00 100.00 150.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in papaya, wine, tea, grapes (Vitis vinifera), coriander seed, calamus, sage and maté.

4-HYDROXY-3-METHYLOCTANOIC ACID LACTONE Synonyms: 5-Butyldihyro-4-methylfuran-2(3H)-one; 2(3H)-Furanone, 5-butyldihydro-4methyl-; 5-Butyl-4-methyl-dihydro-2(3H)-furanone; b-Methyl-g-octalactone; 4-Hydroxy-3methyloctanoic acid lactone; 3-Methyl-4-octanolide; Octanoic acid, 4-hydroxy-3-methyl-, lactone; Oaklactone; Whiskey lactone CAS No.: CoE No.:

39212-23-2 FL No.: n/a EINECS No.:

10.053 254-357-4

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.0855 mg Empirical Formula/MW:

3803 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O2/156.23 Specifications: Appearance Assay Boiling point Flash point

Colorless liquid 98% 93-94∞C 100∞C

Refractive index 0.952 Solubility Solubility in water <0.1%; in hexane >50% Specific gravity 1.442-1.446

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Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Chewing gum

Usual 1.00 2.00

Max. 5.00 10.00

Food Category Hard candy Nonalcoholic beverages

Usual 1.00 0.50

Max. 5.00 3.00

Synthesis: n/a Aroma threshold values: 80% of a taste panel found whiskey lactone intolerable at 160 ppm. Taste threshold values: n/a Natural occurrence: Reported present in cognac, rum, whiskies, sherry and grape wines.

3-(HYDROXYMETHYL)-2-OCTANONE Synonyms: 3-(Hydroxymethyl)-2-octanone; 3-(Hydroxymethyl)octan-2-one; 2- Octanone, 3-(hydroxymethyl)- (9CI) CAS No.: CoE No.:

59191-78-5 FL No.: n/a EINECS No.:

07.097 n/a

FEMA No.: JECFA No.:

3292 n/a

NAS No.:

3292

Description: 3-(Hydroxymethyl)-2-octanone has a musty-herbaceous, sweet, slightly earthy odor. Consumption: Annual: 266.67 lb Individual: 0.0002259 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.528 mg IOFI: Artificial Empirical Formula/MW: C9H18O2/158.24 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Solubility

Almost insoluble in water; soluble in alcohol and oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 10.00 10.00 0.30

Max. 10.00 10.00 0.30

Food Category Nonalcoholic beverages Soft candy

Usual 0.30 5.00

Max. 0.30 5.00

Synthesis: By condensation of methyl hexyl ketone with formaldehyde, followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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HYDROXYNONANOIC ACID, d-LACTONE Synonyms: d-Nonalactone; a,n-Butyl-d-valerolactone; d-Hydroxypelargonic acid, lactone; 6-Butyltetrahydro-2H-pyran-2-one; Hydroxynonanoic acid, delta-lactone; 2H- Pyran-2one, 6-butyltetrahydroCAS No.: CoE No.:

3301-94-8 n/a

FL No.: EINECS No.:

10.014 n/a

FEMA No.: JECFA No.:

3356 230

NAS No.:

3356

Description: Hydroxynonanoic acid, delta-lactone has a mild, nut-like odor and a fatty, milkcreamy taste. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.459 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O2/156.23 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% of C9H16O2 250∞C

Refractive index Solubility Specific gravity

1.452-1.458 1:1 in 95% alcohol 0.994-0.999

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00 1.00

Max. 4.00 2.00 2.00 2.00

Max. 2.00 2.00 4.00

Synthesis: By microbiological reduction of the corresponding keto acids; by a patented process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as responsible for the off-flavor in milk fat; also found in melon, butter, chicken fat, grilled beef, cured pork, pork fat and liver, malt and bourbon whiskey, white wine, black tea, mango, starfruit, mountain papaya and cooked shrimps.

5-HYDROXY-4-OCTANONE Synonyms: Butyroin; 5-Octanol-4-one; 5-Hydroxyoctan-4-one; 5-Hydroxy-4-octanone; 4- Octanone, 5-hydroxy- (8CI) (9CI) CAS No.: CoE No.:

496-77-5 n/a

FL No.: EINECS No.:

07.065 207-830-4

FEMA No.: JECFA No.:

2587 416

NAS No.:

2587

Description: 5-Hydroxy-4-octanone has a sweet, lightly pungent, butternut-like odor and a sweet, butter, oily taste.

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Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 11.491 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/114.21 Specifications: (JECFA, 2000) Appearance

Yellowish liquid

Assay

95% min

Boiling point

182∞C

Refractive index 1.426-1.432 Almost insoluble in water; Solubility soluble in alcohol Specific gravity 0.907-0.923

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 78.29 8.00 8.00

Max. 100.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 30.00

Max. 3.00 40.00

Synthesis: By reacting sodium metal with ethyl butyrate in boiling ether or in the same fashion starting from methyl butyrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

3-HYDROXY-2-OXOPROPIONIC ACID Synonyms: Hydroxypyruvate; 3-Hydroxypyruvate; Propanoic acid, 3-hydroxy-2-oxo-; 3-Hydroxy-2-oxopropanoic acid; 3-Hydroxy-2-oxoproponic acid CAS No.: CoE No.:

1113-60-6 n/a

FL No.: EINECS No.:

08.086 n/a

FEMA No.: JECFA No.:

3843 635

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.1442 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C3H4O4/104.06 Specifications: (JECFA, 1999) Appearance

White, crystalline powder

Melting point

82.4∞C (Part 1 of 2)

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Specifications: (JECFA, 1999) Assay

99.0% (min)

Boiling point

257∞C

Solubility

Soluble in water at 50 g/l at 20∞C and petrolatum at <100 g/kg at 20∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Fats, oils Frozen dairy Fruit ices Imitation dairy Milk products

Usual 0.50 0.40 0.70 0.10 0.10 0.50

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Processed fruits Processed vegetables Seasonings, flavors Sugar substitutes

Usual Max. 0.30 5.00 0.10 1.00 0.60 10.00 50.00 100.00 0.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in blue cheese, provolone cheese, beer and cocoa.

3-HYDROXY-2-PENTANONE Synonyms: Acetyl ethyl carbinol; 2-Pentanone, 3-hydroxy-; Acetylethylcarbinol; 3- Hydroxy-2-pentanone; 2-Pentanone, 3-hydroxyCAS No.: CoE No.:

3142-66-3 n/a

FL No.: EINECS No.:

07.125 n/a

FEMA No.: JECFA No.:

3550 409

NAS No.:

3550

Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.465 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 2000) Boiling point

105-107∞C at 50 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Max. 10.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

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Natural occurrence: Reported found in yogurt, asparagus, Swiss and mozarella cheese, butter, pork liver, beer, white and red wine, coffee, tea, starfruit and dried bonito.

3-HYDROXY-4-PHENYLBUTAN-2-ONE Synonyms: 2-Butanone, 3-hydroxy-4-phenyl; 3-Hydroxy-4-phenyl-2-butanone CAS No.: CoE No.:

5355-63-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4052 n/a

NAS No.:

n/a

Description: 3-Hydroxy-4-phenylbutan-2-one has a pleasant, mild, warm and creamy sweet fragrance. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 4.917 mg (FEMA) IOFI: n/a Empirical Formula/MW: C10H12O2/164.20 Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 10.00 20.00 50.00 15.00 15.00

Max. 20.00 40.00 100.00 30.00 30.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 20.00 10.00 10.00 15.00

Max. 40.00 20.00 20.00 30.00

Synthesis: Reported prepared by a Japanese Patent (details not available). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in honey (1.1 to 1.3 ppm), sherry and wine.

4-(p-HYDROXYPHENYL)-2-BUTANONE Synonyms: p-Hydroxybenzyl acetone; 2-Butanone, 4-(p-hydroxyphenyl)- (8CI); 2Butanone, 4-(4-hydroxyphenyl)- (9CI); Frambinone; (p-Hydroxybenzyl)acetone; 1-(pHydroxyphenyl)-3-butanone; 4-(p-Hydroxyphenyl)-2-butanone; 4-(4-Hydroxyphenyl)-2butanone; 4-(4-Hydroxyphenyl)butan-2-one; Oxyphenalon; Raspberry ketone; Rheosmin CAS No.: CoE No.:

5471-51-2 755

FL No.: EINECS No.:

07.055 226-806-4

FEMA No.: JECFA No.:

2588 728

NAS No.:

2588

Description: 4-(p-Hydroxyphenyl)-2-butanone has a sweet, fruity, raspberry preserves-type odor. Consumption: Annual: 19166.67 lb Individual: 0.01624 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 25 ppm; Food: 70 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.698 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H12O2/164.21 Specifications: (FCC, 1996) Appearance Assay

White solid 98% of C10H12O2

Melting point Solubility

82∞-84∞C 1 g in 1 ml 98% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 13.05 70.85 9.25 13.50

Max. 51.15 209.50 30.34 28.87

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 16.74 2.76 13.43 0.90

Max. 33.69 11.39 35.99 1.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, berry, raspberry, woody and jammy with a ripe, powdery nuance. Natural occurrence: Reported found in raspberry aroma, cranberry, blackberry, loganberry and sea buckthorn (Hippophae rhamnoides L.).

2-HYDROXY-3,5,5-TRIMETHYL-1,2-CYCLOHEXENONE Synonyms: 3,5,5-Trimethyl-1,2-cyclohexanedione; 2-Cyclohexen-1-one, 2-hydroxy-3, 5,5-trimethyl-; 2-Hydroxyisophorone; 2-Hydroxy-3,5,5-trimethyl-2-cyclohexenone CAS No.: CoE No.:

4883-60-7 n/a

FL No.: EINECS No.:

07.120 n/a

FEMA No.: JECFA No.:

3459 426

NAS No.:

3459

Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.061 mg IOFI: Nature Identical Empirical Formula/MW: C9H14O2/154.21 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow solid

Boiling point

90-100∞C (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Assay

99.0% (min)

Solubility

Slightly soluble in water; soluble in ethanol and fat (Part 2 of 2)

Reported uses (ppm): (FEMA), 1994) Food Category Frozen dairy Instant coffee, tea

Usual 1.00 0.10

Max. 3.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.20 0.50

Max. 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in burley tobacco.

5-HYDROXY-8-UNDECENOIC ACID d-LACTONE Synonyms: Jamsolactone extra C; (Z)-6-(3-Hexenyl) tetrahydro -2H- pyran-2-one; 5Hydroxy-8-undecenoic acid delta-lactone; 5-Hydroxy-cis-8-undecenoic acid lactone; 2HPyran-2-one, 6-(3-hexenyl)tetrahydro-, (Z)- (9CI) CAS No.: CoE No.:

68959-28-4 FL No.: n/a EINECS No.:

10.035 n/a

FEMA No.: JECFA No.:

3758 248

NAS No.:

n/a

Description: 5-Hydroxy-8-undecenoic acid d-lactone has a milky, buttery note. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 1.339 mg IOFI: Artificial Empirical Formula/MW: C11H18O2/182 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless liquid 95% 140∞C

Refractive index 1.473-1.480 Solubility Insoluble in water; soluble in fat Specific gravity 0.97-0.99

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 3.00 15.00 3.00 10.00 0.10 3.00

Synthesis: n/a Aroma threshold values: n/a

Max. 5.00 3.00 15.00 3.00 10.00 0.10 3.00

Food Category Hard candy Imitation dairy products Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 10.00 1.00 3.00 2.00 3.00 1.50 3.00

Max. 10.00 1.00 3.00 2.00 3.00 1.50 3.00

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HYSSOP Botanical name: Hyssopus officinalis L. Botanical family: Labiatae Foreign names: Hyssope (Fr.), Ysop (Ger.), Hisopo (Sp.), Issopo (It.) CAS No.: CoE No.:

977001-63-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2589 n/a

NAS No.:

2589

Description: Hyssop is a wild or cultivated shrub native to western Asia; it also grows in the arid and rocky areas of southern Europe. The plant exhibits short, branched rhizomes, opposite leaves and violet flowers that blossom from July to August. It is 25 to 70 cm (9 to 26 in.) high and has a pleasant, aromatic odor. The parts used are the leaves and flowering tops. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.250 mg IOFI: Natural Essential oil composition: Hyssop contains a number of fragrant, volatile components including b-pinene, limonene, pinocamphone, isopinocamphone.78 Pinocamphone, a- and bpinene, isopinocamphone, camphene and a-terpinen make up about 70% of the volatile oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 100.00

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

Hyssop Extract CAS No.: CoE No.:

977083-06-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2590 n/a

Description: See above, Hyssop. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Hyssop. JECFA: n/a Trade association guidelines: FEMA PADI: 3.830 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages 78 Varga

Usual 100.00

Max. 300.00

et al. (1998). Acta Pharm. Hung. 68, 183.

Food Category Soft candy

NAS No.:

2590

Individual: n/a

IOFI: Natural Usual Max. 100.00 300.00

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1% with 3% sugar: Sweet, brown, malty, fruity and winy.

Hyssop Oil Other names: Hyssop oil; Oils, hyssop. CAS No.: CoE No.:

8006-83-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2591 n/a

NAS No.:

2591

Description: The oil is obtained by steam distillation of the leaves and flowers in low yields (0.15 to 0.30%). It has an herbaceous, camphor-like odor with a warm aromatic, spicy undertone. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Hyssop. JECFA: n/a Trade association guidelines: FEMA PADI: 1.941 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

<4 <36 –6∞ to –25∞ at 20∞C

Refractive index Specific gravity

1.4730-1.4860 at 20∞C 0.917-0.965 at 20∞C

Physical–chemical characteristics: The oil is a pale-yellow liquid. Essential oil composition: The oil contains a - and b-pinene, camphene, hyssopin and possibly some terpenes, sesquiterpenes and their alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 17.81 5.25 0.39

Max. 36.88 16.50 0.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Aroma threshold values: n/a Taste threshold values: Herbal, green, cooling, woody and pine-like.

Usual 10.00 4.00 3.83

Max. 30.00 8.00 12.67

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I ICELAND MOSS Botanical name: Cetaria islandica (L.) Ach. Botanical family: Parmeliaceae Foreign names: Cetrarie d'Island (Fr.), Islaendisches Moos (Ger.), Liquen de Islandia (Sp.), Lichene islandico (It.) CAS No.: CoE No.:

977017-63-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6086

Description: Iceland moss is a perennial plant (lichen) with an erect, branched, gray-greenish thallus. Approximately 12 cm (5 in.) high, the plant grows in rocky areas, woods and on the bark of conifers in Europe, Iceland, Scandinavia, Greenland, North America and Asia. It is harvested throughout the year. The part used is the thallus. Iceland moss has a bitter, tonic taste and an aromatic odor. Derivatives: Decoction (3%), fluid extract, tincture (20% in 20% ethanol) Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents of the dried product include lichenin, isolichenin, lichenic acids, fatty acid lactones, furan derivatives and terpene derivatives. A polysaccharide, Ci-3, resembling isolichenan except with a much higher degree of polymerization, has been isolated from the water extract, as well as from the alkali extract, of the lichen C. islandica (L.). The structure of Ci-3 was elucidated and found to be composed of (1->3)- and (1>4)-a-D-glucopyranosyl units in the ratio of 2:1.79 Aroma threshold values: n/a Taste threshold values: n/a

IMMORTELLE (HELICHRYSUM) Botanical name: Helichrysum angusifolium D.C. Botanical family: Compositae Foreign names: Helichrysum Immortelle (Fr.), Helichrysum (Ger.), Perpetua amarilla (Sp.), Elicrisio, Semprevivo (It.) Description: Small plant growing wild or cultivated in the Mediterranean basin, Africa and central Asia. Several species of Helichrysum are known: H. italicum Don., H. stoechas D.C., H. kilimandjari and H. arenarium Mch. H. italicum, which could be identified with H. angustifolium D.C., is a small, densely branched shrub bearing numerous yellow-colored flowers. The part used is the flowering tops. Immortelle has an intense, pleasant, sweet odor with a fruity undertone. Immortelle oil, steam-distilled from the fresh flowering tops has a strong, pleasant odor. 79 Olafsdottir

et al. (1999). Phytomedicine 6, 33.

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Derivatives: Fluid extract, tincture, concrete, absolute. The concrete and absolute are produced only on a very limited (mostly experimental) scale. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Immortelle Extract. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Acid value Ester value Ester value (after acetylation)

0.9-2.8 115.7-122.3 141.9-150.3

Optical rotation Refractive index Specific gravity

–2∞20 to +0∞10 1.4735-1.4759 at 20∞C 0.901-0.911 at 15∞C

Note: The above specifications are for immortelle oil. Essential oil composition: Its main constituents include free and esterified nerol, furfural, eugenol, linalool, valeric aldehyde and d-pinene. Ten constituents, including the three naturally occurring isomers of caffeoylquinic acid (CGAs), namely, neo-chlorogenic acid, chlorogenic acid and crypto-chlorogenic acid, 2 isomeric dicaffeoyl quinic acids, 2 isomeric naringenin glucosides, quercetin, kaempferol and apigenin glucosides and a tetrahydroxychalcone-glucoside were isolated from immortelle. The water-soluble extract from H. stoechas, standardized in both total polyphenol and kaempferol-3-glucoside content, exhibits strong antioxidant activity in vitro when tested in both artificial membrane systems (phosphatidylcholine liposomes) and in a cell model (rat erythrocytes).80 Aroma threshold values: n/a Taste threshold values: n/a

Immortelle Extract CAS No.: CoE No.:

90045-56-0 FL No.: n/a EINECS No.:

n/a 289-918-2

FEMA No.: JECFA No.:

2592 n/a

NAS No.:

2592

Description: See above, Immortelle. Fractionation of the dicholoromethane extract of the aerial parts of Helichrysum stoechas exhibits varying antimicrobial activity against Grampositive bacteria.81 Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.600 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods

Usual 5.84 12.87 12.37

Max. 8.00 12.87 22.20

80 Carini et al. (2001). J. Pharm. Biomed. Anal. 24, 81 Rios et al. (1991). J. Ethnopharmacol. 33, 51.

517.

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual Max. 7.02 13.16 2.80 2.80 3.01 4.59 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 7.45

Max. 13.72

Food Category Soft candy

Usual Max. 10.61 24.12 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

IMPERATORIA Botanical name: Peucedanum ostruthium (L.) Koch. (Imperatoria osthuthium L.) Botanical family: Umbelliferae Foreign names: Imperatoire (Fr.), Beisterwurz (Ger.), Imperatoria (Sp.), Imperatoria (It.) CAS No.: CoE No.:

977002-32-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6087

Description: Perennial herbaceous plant, widespread in the mountainous areas of central and southern Europe. Imperatoria may reach 1 m (39 in.) in height. It has woody rhizomes (the only part used), erect cylindrical stem, alternate leaves and white and pinkish flowers blossoming from June to July. Imperatoria has a tonic-like taste. Extracts from the roots of P. ostruthium (L.) Koch are claimed to have antiphlogistic and antipyretic effects.82 Derivatives: Decoction (5%), infusion (8%), distillate (in 55% ethanol) and tincture (20% in 60% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: By means of bioassay-oriented fractionation of extract, 6-(3-carboxybut-2enyl)-7-hydroxycoumarin proved to be the most important anti-inflammatory principle of Imperatoria. Aroma threshold values: n/a Taste threshold values: n/a

INDOLE Synonyms: 1-Benzazole; 2,3-Benzopyrrole; 1-Azaindene; 2,3-Benzopyrole; Benzopyrrole; Indole (8CI); 1H-Indole (9CI); Ketole CAS No.: CoE No.:

120-72-9 560

FL No.: EINECS No.:

14.007 204-420-7

FEMA No.: JECFA No.:

2593 n/a

NAS No.:

2593

Description: Indole has an almost floral odor when highly purified. Otherwise, it exhibits the characteristic odor of feces. It is not very stable on exposure to light (turns red). Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 82 Hiermann

and Schantl. (1998). Planta Med. 64, 400.

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.140 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H7N/117.14 Specifications: (FCC, 1996) Appearance

White, lustrous, flaky, crystal solid

Soluble in alcohol (1 g in 3 ml of 70% Solubility alcohol), most fixed oils and propylene glycol; insoluble in glycerin

Solidification point NLT 51∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.02 0.49 0.38 0.35

Max. 0.03 1.35 1.07 1.13

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 0.35 0.24 0.49

Max. 0.01 0.35 0.70 1.34

Synthesis: Obtained from the 220 to 260∞C boiling fraction of coal tar or by heating sodium phenyl-glycine-o-carboxylate with NaOH, saturating the aqueous solution of the melt with CO2 and finally reducing with sodium amalgam; can be prepared also by the reduction of indoxyl, indoxyl carboxylic acid or indigo. Aroma threshold values: Detection: 140 ppb Taste threshold values: n/a Natural occurrence: Reported occurring in several natural products as a complex compound that decomposes during enfleurage or steam distillation yielding free indole; reported found in the essential oil from flower of Jasminum grandiflorum, in neroli oil and in the oil extracted from flowers of bitter orange; also reported in the flowers of several plants: lemon, coffee, Hevea brasiliensis and Randia formosa in the oil extracted from flowers of Jasminum odoratissinium L. and in the oil of Narcissus jonquilla. Also reported found in apricot, mandarin orange peel oil, grapes, kohlrabi, French fried potato, crispbread, cheeses, butter, milk, milk powder, boiled egg, fish oil, chicken, beef, pork, beer, rum, Finnish whiskey, red and white wine, coffee, tea, soybean, mushrooms, cauliflower, figs, rice, licorice, buckwheat, malt, wort, elder flower, clary sage, shrimp, okra, crab, clam, squid and green maté.

a-IONOL Synonyms: 3-Buten-2-ol, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; 4-(2,6,6-Trimethyl-2cyclohexen-1-yl)-3-buten-2-ol; alpha-Ionol CAS No.: CoE No.:

25312-34-9 FL No.: n/a EINECS No.:

02.105 246-815-7

FEMA No.: JECFA No.:

3624 391

NAS No.:

3624

Description: a-Ionol has a flavor of ionone, but softer and sweeter. Consumption: Annual: <1.00 lb Individual: 0.00000087 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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Flavor Ingredients

JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.036 mg Empirical Formula/MW:

889

IOFI: n/a

C13H22O/194.32 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless liquid 99% (min) 127∞C

Refractive index 1.488-1.492 Specific gravity 0.917-0.924

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 0.50 0.10 0.10 0.07 0.10

Max. 3.00 5.00 2.00 2.00 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 4.00 2.00 2.00 2.00 1.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Woody, ionone-like with a woody, floral powdery note. Natural occurrence: Reported found in grape, raspberry and raspberry brandy.

b-IONOL Synonyms: 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; 4-(2,6,6-Trimethyl-1cyclohexen-1-yl)-3-buten-2-ol; beta-Ionol CAS No.: CoE No.:

22029-76-1 FL No.: n/a EINECS No.:

02.106 244-735-7

FEMA No.: JECFA No.:

3625 392

NAS No.:

3625

Description: b-Ionol has a sweet, floral-balsamic, warm odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.069 mg IOFI: n/a Empirical Formula/MW: C13H22O/194.32 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index 1.4991 at 20∞C (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay Boiling point

99% 92-95∞C at 0.5 mmHg

Solubility

Soluble in fat and alcohol (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confectionary, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 1.00 0.20 0.15 0.15 0.20

Max. 3.00 5.00 2.00 1.50 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.40 0.15 0.20 0.15 0.10 0.25

Max. 4.00 1.50 2.00 1.50 1.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, violet-like, fruity, woody, berry with powdery nuances. Natural occurrence: Reported found in grape, raspberry, starfruit and kabosu peel oil (Citrus spaerocarpa).

a-IONONE Synonyms: a-Cyclocitrylideneacetoen; 3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1yl)-; 3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (E)- (8CI) (9CI); alpha-Ionone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-3-buten-2-one; 4-(2,6,6-Trimethylcyclohex-2-ene-1yl)-but-3-ene-2-one CAS No.: CoE No.:

127-41-3 141

FL No.: EINECS No.:

07.007 204-841-6

FEMA No.: JECFA No.:

2594 388

NAS No.:

2594

Description: a-Ionone has a warm, woody, berry characteristic violet-like odor. The composition of commercial ionones varies widely in the proportion of a- and b-isomers; the specifications given below refer to the best grade of a- and b-ionones and to a commercial grade that contains both a- and b-ionones. Consumption: Annual: 2816.67 lb Individual: 0.002387 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.957 mg IOFI: Nature Identical Empirical Formula/MW: C13H20O/192.30 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index 1.497-1.502 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

98% of C13H20O

Solubility

Boiling point 237∞C

Specific gravity

Soluble in alcohol (1:10 in 60% alcohol), most fixed oils and propylene glycol; insoluble in glycerin and water 0.927-0.933 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 4.82 58.11 1.62

Max. 3.00 9.45 58.11 3.94

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.95 6.23 1.10 5.50

Max. 8.09 6.36 2.36 10.19

Synthesis: By condensing citral with acetone to form pseudoionone, which is then cyclized by acid-type reagents. Aroma threshold values: Detection: 0.6 to 10 ppb Taste threshold values: Taste characteristics at 20 ppm: Woody, floral, berry, fruity with powdery nuances. Natural occurrence: Occurring in the absolute essence of Acacia farnesiana and the essential oil of Sphaeranthus indicus L. Also reported in apricot, orange peel oil, grapefruit juice, raspberry, blackberry, carrot, celery leaves and seed, peas, tomato, cognac, rum, whiskies, white wine, tea, beans, roasted almonds, tamarind, cardamom, buckwheat, raspberry brandy, loganberry, Chinese quince peel and maté.

b-IONONE Synonyms: b-Cyclocitrylideneacetone; 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen1-yl)- (8CI) (9CI); 4-(2,6,6-Trimethylcyclohex-1-ene-1-yl)-but-3-ene-2-one; 4-(2,6,6-Trimethyl-1-cyclohexenyl)-3-buten-2-one; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-3-buten-2one; Ionone, beta-; beta-Ionone CAS No.: CoE No.:

14901-07-6 FL No.: 142 EINECS No.:

07.008 238-969-9

FEMA No.: JECFA No.:

2595 389

NAS No.:

2595

Description: b-Ionone has a characteristic violet-like odor, more fruity and woody than a-ionone. Consumption: Annual: 2016.67 lb Individual: 0.001709 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.962 mg IOFI: Nature Identical Empirical Formula/MW: C13H20O/192.30

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Specifications: (FCC, 1996) Appearance

Colorless to pale, strawcolored liquid

Refractive index 1.517-1.522

Assay

97% of C13H20O

Solubility

Boiling point

239∞C

Specific gravity

Soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water 0.940-0.947

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.19 4.45 10.35 3.22

Max. 0.40 10.67 275.40 6.64

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.04 1.00 1.55 6.36

Max. 6.65 3.52 3.21 12.03

Synthesis: By condensing citral with acetone to form pseudoionone, which is then cyclized by acid-type reagents. Aroma threshold values: Detection: 0.007 to 205 ppb Taste threshold values: n/a Natural occurrence: Reported found in the distillate from flowers of Boronia megatisma Nees. Also reported found in apricot, orange juice, lemon peel oil, guava, grapes, melon, papaya, peach, raspberry, blackberry, carrot, peas, bell pepper, tomato, ginger, peppermint and spearmint oil, milk powder, beef, hop oil, cognac, whiskies, grape wines, tea, passion fruit, plum, beans, mushroom, starfruit, almonds, mango, fenugreek, tamarind, apple and pear brandy, rice bran, quince, prickly pear, sweet potato, buckwheat, corn oil, corn tortillas, loquat, mountain papaya, clary sage and other sources.

g-IONONE Synonyms: 3-Buten-2-one,4-(2,2-dimethyl-6-methylenecyclohexyl)- (8CI) (9CI); gammaIonone; 4-(2,2-Dimethyl-6-methylenecyclohexyl)-3-buten-2-one CAS No.: CoE No.:

79-76-5 n/a

FL No.: EINECS No.:

07.091 n/a

FEMA No.: JECFA No.:

3175 390

NAS No.:

3175

Consumption: Annual: <1.00 lb Individual: 0.0002631 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.447 mg IOFI: Nature Identical Empirical Formula/MW: C13H20O/192.30 Specifications: (JECFA,1998) Appearance Refractive index

Colorless to pale-yellow liquid 1.496-1.502

Specific gravity

0.932-0.935

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.06 7.88 3.94 2.08

Max. 4.13 15.76 7.88 4.16

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 0.01 1.06 7.82

Max. 0.01 2.12 15.64

Synthesis: By condensation of cyclogeranic aldehyde with acetone, followed by separation from the b-ionone-rich reaction mixture. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato; dihydro-g-ionone has been reported as a constituent in ambergris oil.

b-IONYL ACETATE Synonyms: 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-, acetate CAS No.: CoE No.:

22030-19-9 FL No.: n/a EINECS No.:

09.305 244-736-2

FEMA No.: JECFA No.:

3844 n/a

Description: b-Ionyl acetate has a raspberry-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.038055 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C15H24O2/236.35 Specifications: Boiling point Flash point Refractive index

120∞C at 2 mmHg 98.9∞C 1.475-1.482 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.934-0.944 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 0.50 0.10 0.10 0.07 0.20

Synthesis: n/a Aroma threshold values: n/a

Max. 3.00 5.00 2.00 2.00 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 4.00 2.00 2.00 2.00 1.00 2.50

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

IRISH MOSS (CARRAGEEN) Botanical name: Chondrus crispus, Giagartina Stellata and other species of red algae Botanical family: Rhodophyceae Description: Chondrus crispus is a bushy plant, about 3 to 6 in. tall, growing in clumps and attached by holdfasts to rocks in the intertidal regions and down to 15 ft or more in depth. It is usually harvested from April to September by hand-raking from small boats at ebb tide. Cast weed is also collected on the shore. The weed is dried and bailed before shipping to processors. The dried weed is first washed in cold water to remove soluble impurities. It may then be ion exchanged if monovalent salts are desired. Extraction of carrageenan from the weed is carried out with hot water. The crude extract, containing about 1% solids, is treated with adsorbents to remove soluble impurities, then filtered, vacuum-concentrated to 2 to 3% solids and drum-dried or alcohol-precipitated. The entire plant is used. Derivatives: Irish moss, also known as carrageenan, is a mixture of calcium, potassium, ammonium, perhaps other salts of a sulfated polysaccharide. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Carrageenan. FDA (other): n/a JECFA: Group ADI: Not specified Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The structures of two unusual fatty acids, the known trans-3-hexadecenoic acid and a novel trans-3-tetradecenoic acid from Irish moss, were confirmed.83 Aroma threshold values: n/a Taste threshold values: n/a

Irish Moss Extract (Carrageenan) Other names: Carrageen extract; Chondrus extract CAS No.: CoE No.:

9000-07-1 n/a

FL No.: EINECS No.:

n/a 232-524-2

FEMA No.: JECFA No.:

2596 n/a

NAS No.:

2596

Description: Carrageenan is a generic term used for chemically similar hydrocolloids obtained by aqueous extraction from certain members of the class Rhodophyceae. Carrageenan is a strongly charged anionic polyelectrolyte of large size. It is generally regarded as containing two major fractions, which may be separated from dilute aqueous solution by the precipitation of one fraction by the addition of potassium ions. The precipitated fraction, or gelling fraction, is designated k-carragenan, and is composed of residues of D-galactose and 3,6-anhydro-D-galactose in a molar ratio of 1.1 to 1.5: 1 and contains one sulfate half-ester group for every 2 to 2.5 monosaccharide units, depending on the source. l-Carrageenan, the non-gelling fraction, is composed primarily of 1,3-linked D-galactose-2-sulfate and 1,4linked D-galactose-2,6-disulfate. The sulfate content of the two fractions differs substantially, with values of approximately 24 and 33% having been given for the k and l fractions, respec83 Lamberto

and Ackman. (1994). Lipids 29, 441.

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tively. Carrageenan is readily soluble in water, but it has few other solvents. In the presence of specific metallic cations, such as potassium, calcium, ammonium and others, carrageenan solutions form short, inelastic, thermally reversible gels on heating and cooling. The most unique property of carrageenan as a hydrocolloid is its high degree of reactivity with certain proteins; its reactivity with milk protein in particular is the basis for a number of applications of carrageenan in foods. Carrageenan is practically odorless and has a mucilaginous taste. Consumption: Annual: 936666.67 lb Individual: 0.7937 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 133.179; 136.110; 139.121; 139.122; 150.141; 150.161; 172.620; 176.170; 201.319; 310.454. FDA (other): CDER JECFA: ADI: Not specified (group ADI) Trade association guidelines: FEMA PADI: 0.367 mg IOFI: Natural Specifications: (JECFA, 2001) Acid insoluble ash

Not more than 1%

Mercury

Acid insoluble matNot more than 2% ter

Microbial limits

Appearance

Yellowish or tan to white, coarse powder

pH

Arsenic

Not more than 3 mg/kg

Residual solvents

Loss on drying

Not more than 12%

Solubility

Cadmium

Not more than 2 mg/kg

Sulfate

Infrared absorption Passes test

Total ash

Not more than 1 mg Total (aerobic) plate count: 5,000 cfu/g; Salmonella spp.: negative; Escherichia coli: negative in 1 g Between 8 and 11 (1 in 100 suspension) Not more than 0.1% of ethanol, isopropanol or methanol, singly or in combination Soluble in water; insoluble in alcohol Not less than 15% and not more than 40% (as SO42-) on a dry weight basis Not less than 15% and not more than 40% on a dry weight basis

Physical–chemical characteristics: Carrageenan is a yellowish or tan to white, coarse to fine powder. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confection, frosting Frozen dairy Fruit juice Gelatins, puddings

Usual 1.00 0.61 0.05 1.00 2.00 0.14 0.50 2.03

Max. 3.00 2.61 0.06 4.98 2.00 0.25 1.00 4.53

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Poultry Soft candy Soups Sweet sauce

Usual 0.62 7.59 0.63 0.28 1.20 0.50 0.20 2.03

Max. 1.16 11.27 0.96 0.41 1.20 1.00 0.20 3.87

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Aroma threshold values: n/a Taste threshold values: n/a

a-IRONE Synonyms: 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2-cyclohexen-1-yl)-; 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2-cyclohexen-1-yl)-, cis-; 4-(2,5,6,6-Tetramethylcyclohex-2enyl)but-3-en-2-one; 4-(2,5,6,6-Tetramethyl-2-cyclohexen-1-yl)-3-buten-2-one; alphaIrone CAS No.: CoE No.:

79-69-6 145

FL No.: EINECS No.:

07.011 n/a

FEMA No.: JECFA No.:

2597 403

NAS No.:

2597

Description: a- Irone has a rich, floral and natural character and constitutes an important element in orris and violet compositions as well as being useful when an exotic nuance is required. a-Irone is extremely diffusive, and it gives volume and tenacity to compositions. In combination with a-irisone (1:20, respectively) gives a natural orris effect. Consumption: Annual: 55.00 lb Individual: 0.00004661 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.478 mg IOFI: Nature Identical Empirical Formula/MW: C14H22O/206.33 Specifications: (JECFA, ) Appearance Assay Boiling point Optical rotation

Colorless to pale-yellow liquid 98.0% (min) 110-112∞C + 226∞0' at 20∞C (from orris root)

Refractive index 1.497-1.503 Solubility 1:4 in 70% alcohol Specific gravity 0.932-0.939

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 2.32 1.14 1.29

Max. 3.00 4.55 2.48 2.77

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.05 0.59 1.78

Max. 0.05 1.28 3.48

Synthesis: By intramolecular thermal H-ene reaction of an allysilane. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Woody, fruity, raspberry, orris, and berry with seedy nuances. Natural occurrence: Reported found in orris root, raspberry and flowers of Pittosporum sp.

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ISOAMYL ACETATE Synonyms: Common amyl acetate (in commercial practice amyl invariably means isoamyl, unless it is prefaced by the n- for normal); b-Methylbutyl acetate; Acetic acid, isopentylester; Acetic acid 3-methylbutyl ester; I-Amyl acetate; Amylacetic ester; Banana oil; 1-Butanol, 3-methyl-, acetate (9CI); Isoamylacetate; Isoamyl acetate; Isoamyl ethanoate; Isopentyl acetate; Isopentyl alcohol, acetate (8CI); Isopentyl ethanoate; 3-Methyl-1-butanol, acetate; 3-Methylbutyl acetate; 3-Methyl-1-butyl acetate; 2-Methylbutyl ethanoate; 3-Methylbutyl ethanoate; Pear oil CAS No.: CoE No.:

123-92-2 214

FL No.: EINECS No.:

09.024 204-662-3

FEMA No.: JECFA No.:

2055 43

NAS No.:

2055

Description: Isoamyl acetate has a fruity, banana, sweet, fragrant, powerful odor with a bittersweet taste reminiscent of pear. If impure, the odor is strong, penetrating and almost shocking. In commercial practice, amyl invariably means isoamyl. Consumption: Annual: 195,000.00 lb Individual: 0.1652 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 60 ppm; Food: 500 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0-3 (1979). No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 24.491 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (FCC, 1996) Acid value

Not more than 1

Appearance

Colorless liquid

Assay Boiling point

95% min of C7H14O2 145∞C

Refractive index 1.400-1.404 1:3 in 60% alcohol; slightly soluble in water; miscible in ether, Solubility ethyl acetate and most fixed oils Specific gravity 0.868-0.878

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary, frosting Frozen dairy

Usual Max. 19.33 38.83 103.80 167.00 860.20 3027.00 100.00 100.00 49.17 86.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 74.20 44.45 50.89 111.70 100.00

Max. 109.70 234.90 72.98 167.70 150.00

Synthesis: Usually prepared by esterification of commercial isoamyl alcohol with acetic acid. Aroma threshold values: Detection: 2 to 43 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, banana-like with a green ripe nuance. Natural occurrence: Reported found in apple, apricot, banana, currants, guava, grape, berries, melon, papaya, peach, pear, pineapple, sauerkraut, tomato, ginger, vinegar, wheat and rye bread, cheeses, butter, milk, cured pork, beer, cognac, grape wines, rum, whiskies, cider,

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sherry, cocoa, tea, soybeans, olive, passion fruit, plum, plumcot, beans, mushroom, starfruit, mango, quince, litchi, shoyu (fermented soy hydrolysate), sake, malt, elderberry juice, cherimoya, mountain papaya, nectarine, naranjilla fruit and Roman chamomile oil.

ISOAMYL ACETOACETATE Synonyms: Isoamyl b-ketobutyrate; Isoamyl 3-oxobutanoate Isoamyl acetoacetate; Isopentyl acetoacetate CAS No.: CoE No.:

2308-18-1 227

FL No.: EINECS No.:

09.401 218-991-5

FEMA No.: JECFA No.:

3551 598

NAS No.:

3551

Description: Isoamyl acetoacetate has an ethereal, sweet, winy odor; green-apple flavor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 17.954 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O3/172.23 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless liquid 97% min 222-224∞C

Refractive index 1.426-1.433 Solubility Insoluble in water; soluble in alcohol Specific gravity 0.954 at 10∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 27.00 83.20 37.20

Max. 54.00 166.00 83.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 37.30 81.60 35.30 80.80 47.70 106.00

Synthesis: By transesterification of ethyl acetylacetate with isoamyl alcohol in the presence of sodium. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

ISOAMYL ALCOHOL Synonyms: Isobutyl carbinol; 1-Butanol, 3-methyl- (9CI); Fermentation amyl alcohol; Fusel oil; Isoamylalcohol; Isoamyl alcohol; Isoamyl alcohol, primary (OSHA); Isoamyl alcohol (primary and secondary); Isoamylol; Isobutylcarbinol; Isopentanol; Isopentyl

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alcohol (8CI); 2-Methyl-4-butanol; 3-Methyl butanol; 3-Methyl-1-butanol; 3-Methylbutan1-ol; Primary isoamyl alcohol CAS No.: CoE No.:

123-51-3 51

FL No.: EINECS No.:

02.003 204-633-5

FEMA No.: JECFA No.:

2057 52

NAS No.:

2057

Description: Isoamyl alcohol has a fusel oil, whiskey-characteristic pungent odor and repulsive taste. Consumption: Annual: 30500.00 lb Individual: 0.02584 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 50 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 3 (1979). No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 4.057 mg IOFI: Nature Identical Empirical Formula/MW: C5H12O/88.15 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% of C5H12O (sum of isomers) 130∞C

Refractive index Solubility Specific gravity

1.405-1.410 Miscible in alcohol 0.807-0.813

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 22.19 16.54 594.10 4.66

Max. 82.31 26.65 594.10 9.96

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 11.61 19.06 157.50 168.10 4.34 7.72 7.81 13.58

Synthesis: Industrially prepared by rectification of fusel oil. Aroma threshold values: Detection: 250 ppb to 4.1 ppm Taste threshold values: n/a Natural occurrence: Constitutes the major portion of fusel oil; also known as fermentation of amyl alcohol; it has been identified as an ester among the constituents of Roman chamomile oil; French peppermint, Java citronella, Reunion geranium, tea, Teucrium chamaedrys, Eucalyptus amigdalina, Achillea ageratum and Artemisia camphorata. It is reported present in the aromas of strawberry and raspberry. It is also reported found in over 230 natural sources including apple, apricot, banana, sweet and sour cherry, citrus peel oils and juices, berries, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, asparagus, cabbage, kohlrabi, celery stalk and seed, leek, peas, potato, sauerkraut, tomato, ginger, mint oils, vinegar, mustard, bread, cheeses, butter, milk, fish, meats, cognac, rum, whiskies, cider, sherry, grape wines, tea, filberts, pecans, oats, honey, soybean, avocado, Arctic bramble, olive, passion fruit, rose and Malay apple, mushroom, mango, tamarind, pear brandy, cardamom, gin, quince, radish, sukiyaki, sake, buckwheat, corn oil, sweet corn, laurel, malt, wort, cherimoya, loquat, Bourbon vanilla, shrimp, oysters, crayfish, mussels and scallops.

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ISOAMYL BENZOATE Synonyms: Amyl benzoate; Benzoic acid, isopentyl ester; Benzoic acid, 1-(3-methyl)butyl ester; 1-Butanol, 3-methyl-, benzoate (9CI); Isoamyl benzoate; Isopentyl alcohol, benzoate (8CI); Isopentyl benzoate; 1-(3-Methyl)butyl benzoate; 3-Methyl-1-butanol benzoate CAS No.: CoE No.:

94-46-2 562

FL No.: EINECS No.:

09.755 202-334-4

FEMA No.: JECFA No.:

2058 857

NAS No.:

2058

Description: Isoamyl benzoate has a mild, sweet, fruit-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.792 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.26 Specifications: (FCC, 1996) Acid value Appearance Assay

1 max Colorless to pale-yellow liquid 98.0% of C12H16O2 (sum of isomers)

Boiling point 261∞C Refractive index 1.492-1.495 Specific gravity 0.986-0.992

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 14.32 11.65 5.60

Max. 3.00 19.31 11.65 10.17

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.28 9.38 4.36 7.18

Max. 10.26 9.38 7.60 11.24

Synthesis: By transesterification of methyl benzoate and isoamyl alcohol in the presence of potassium isoamylate; also by heating benzyl chloride and isoamyl acetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Sweet, fruity with a green tropical nuance. Natural occurrence: Reported found in vinegar, cocoa, sweet cherry, papaya, beer, quince, litchi, cherimoya, sea buckthorn (Hippophae rhamnoides L.) and jackfruit (Artocarpus heterophyllus Larn.).

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ISOAMYL BUTYRATE Synonyms: Isopentyl butyrate; Butanoic acid, 3-methylbutyl ester (9CI); Butyric acid, isopentyl ester (8CI); Isoamyl butanoate; Isoamyl butylate; Isoamyl butyrate; Isoamyl-n-butyrate; Isopentyl butanoate; 3-Methylbutyl butanoate; 3-Methylbutyl butyrate CAS No.: CoE No.:

106-27-4 282

FL No.: EINECS No.:

09.055 203-380-8

FEMA No.: JECFA No.:

2060 45

NAS No.:

2060

Description: Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste. Consumption: Annual: 37333.33 lb Individual: 0.3163 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: 0 to 3 (1979). No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 9.645 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value

1.0 max

Appearance

Colorless liquid

Assay Boiling point

98% min of C9H18O2 179∞C

Refractive index 1.409-1.414 Soluble in most fixed oils and alcohol (1:4 in 70% alcohol); insoluble in Solubility glycerin, propylene glycol and water Specific gravity 0.861-0.866

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 22.12 113.70 12.89

Max. 20.00 36.02 376.70 25.20

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 18.51 23.38 52.34 16.73

Max. 25.91 42.14 69.24 24.44

Synthesis: Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of Twitchell’s reagent; or by fermentation from butyric acid and isoamyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity banana with sweet, fatty and green nuances. Natural occurrence: Reported found in the oil of Eucalyptus macarthuri and in coconut oil. Also reported found in apple, apricot, banana, kumquat peel oil, guava, grapes, melon, strawberry, tomato, cheeses, cognac, rum, Scotch whiskey, cider, grape wines, honey, yellow passion fruit, plum, mango, plum wine, cashew apple, cherimoya, bilberry wine, mountain papaya, Roman chamomile and mastic gum leaf and fruit oil.

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ISOAMYL CINNAMATE Synonyms: Isoamyl b-phenylacrylate; Isoamyl 3-phenyl-propenoate; Isoamyl cinnamate; Isopentyl cinnamate; 3-Methylbutyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-methylbutyl ester (9CI) CAS No.: CoE No.:

7779-65-9 335

FL No.: EINECS No.:

09.742 231-931-2

FEMA No.: JECFA No.:

2063 665

NAS No.:

2063

Description: Isoamyl cinnamate has a balsamic odor reminiscent of cocoa. Consumption: Annual: 143.33 lb Individual: 0.0001214 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.719 mg IOFI: n/a Empirical Formula/MW: C14H18O2/218.29 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

96% of C14H18O2 310∞C

Refractive index 1.535-1.539 1:7 in 80% alcohol; soluble in most fixed oils; slightly soluble in propySolubility lene glycol; insoluble in glycerin Specific gravity 0.992-0.997

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.50 7.83 3.28

Max. 10.00 14.01 7.07

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.06 2.71 7.15

Max. 9.82 5.14 11.24

Synthesis: By esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: Sweet, floral, powdery, berry, and spice nuances. Natural occurrence: Reported found in port wine.

ISOAMYL FORMATE Synonyms: 1-Butanol, 3-methyl-, formate (9CI); Formic acid, isopentyl ester; Isoamyl formate; Isoamyl methanoate; Isopentyl alcohol, formate (8CI); Isopentyl formate; Isopentyl methanoate; 3-Methyl-1-butanol formate; 3-Methylbutyl formate CAS No.: CoE No.:

110-45-2 500

FL No.: EINECS No.:

09.162 203-769-2

FEMA No.: JECFA No.:

2069 42

NAS No.:

2069

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Description: Isoamyl formate has a plum, fruity characteristic odor suggestive of black currant, with a corresponding sweet taste. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 6.912 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value

3 max

Appearance

Colorless liquid

Assay Boiling point

92% of C6H12O2 124∞C

Refractive index 1.396-1.400 Soluble in alcohol (1:4 in 60% alcohol — remains in solution to 10 ml), fixed Solubility oils and propylene glycol; slightly soluble in water; miscible with ether Specific gravity 0.881-0.889

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 20.00 30.97 117.80 14.56

Max. 30.00 43.59 117.80 24.01

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.02 11.25 24.15

Max. 32.37 16.86 31.80

Synthesis: By reacting concentrated H2SO4 over a mixture of isoamyl alcohols and sodium formate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, pineapple, strawberry, vinegar, Gruyere cheese, chicken fat, beer, cognac, rum, cider, port wine, tea, honey, avocado, plumcot, mango, quince and sea buckthorn (Hippophae rhamnoides L.).

ISOAMYL 4(2-FURAN)BUTYRATE Synonyms: 2-Furanbutyric acid, isoamylester; Isoamyl furfurylpropionate; a-Isoamyl furfurylpropionate; Isopentyl-2-furanbutyrate CAS No.: CoE No.:

7779-66-0 n/a

FL No.: EINECS No.:

13.021 n/a

FEMA No.: JECFA No.:

2070 n/a

NAS No.:

2070

Description: Isoamyl 4(2-furan)butyrate has a sweet, buttery, fruity odor and a caramel-like flavor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.355 mg Empirical Formula/MW:

IOFI: Artificial

C13H20O3/224.30 Specifications: (Burdock, 1997) Appearance

Pale-yellow liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.05 1.73 1.30

Max. 0.10 3.20 1.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.03 0.28 2.07

Max. 3.05 3.05 2.70

Synthesis: From furfural. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOAMYL 3-(2-FURAN)PROPIONATE Synonyms: 2-Furanpropionic acid, isoamylester; Isoamyl furfurhydracrylate; a-Isoamyl furfurylacetate; Isopentyl-2-furanpropionate; Isoamyl 3-(2-furan)propionate; 3-Methylbutyl furan-2-propionate CAS No.: CoE No.:

7779-67-1 n/a

FL No.: EINECS No.:

13.023 n/a

FEMA No.: JECFA No.:

2071 n/a

NAS No.:

2071

Description: Isoamyl 3-(2-furan)propionate has a sweet, green, slightly floral odor with a distinct fruital note and a similar flavor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.202 mg IOFI: Artificial Empirical Formula/MW: C12H18O3/210.27 Specifications: (Burdock, 1997) Appearance

Pale-yellow liquid (colorless when freshly made)

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.05 8.05

Max. 0.10 13.65

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 0.05 0.10 0.15 0.37 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fats, oils Frozen dairy

Usual 0.10 1.20

Max. 0.10 3.68

Food Category Soft candy

Usual 8.03

Max. 13.65

(Part 2 of 2)

Synthesis: From furfurhydracrylic acid with isoamyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOAMYL HEXANOATE Synonyms: Isoamyl caproate; Isoamyl capronate; Isoamyl hexylate; Hexanoic acid, isopentyl ester; Hexanoic acid, 3-methylbutyl ester; Isoamyl hexanoate; Isopentyl hexanoate; Isopentyl-n-hexanoate; 3-Methylbutyl hexanoate CAS No.: CoE No.:

2198-61-0 320

FL No.: EINECS No.:

09.070 218-600-8

FEMA No.: JECFA No.:

2075 46

NAS No.:

2075

Description: Isoamyl hexanoate has an apple, pineapple, fruity, green, sweet odor. Consumption: Annual: 566.67 lb Individual: 0.0004802 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 0.843 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless liquid

Assay Boiling point

98% of C11H22O2 222∞C

Refractive index 1.418-1.422 Soluble in alcohol (1:3 in 80% alcohol) and fixed oils; insoluble in water, Solubility glycerin and propylene glycol Specific gravity 0.858-0.863

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 3.16 22.54 0.60 4.14

Max. 10.00 5.47 46.24 10.00 6.68

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 6.26 0.83 1.91

Max. 2.54 6.28 1.42 3.07

Synthesis: By esterification of caproic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Fruity, green, pineapple with a waxy nuance.

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Natural occurrence: Reported found in rind of California orange, apple, apricot, banana, grapefruit peel, grapes, pineapple, strawberry, cheeses, beer, cognac, rum, whiskies, sherry, grape wines, passion fruit, plum, brandy (plum, pear and apple), strawberry and bilberry wine, cherimoya, and mastic gum leaf and fruit oil.

ISOAMYL ISOVALERATE Synonyms: Isopentyl isovalerate; iso-Amyl isovalerate; Apple essence; Apple oil; Butanoic acid, 3-methyl-, 3-methylbutyl ester (9CI); Isoamyl isovalerate; Isoamyl valerianate; Isopentyl 3-methylbutyrate; Isovaleric acid, isopentyl ester (8CI); 3-Methylbutyl isovalerate; 3-Methylbutyl 3-methylbutanoate; 3-Methylbutyl 3-methylbutyrate; Solusterol CAS No.: CoE No.:

659-70-1 458

FL No.: EINECS No.:

09.463 211-536-1

FEMA No.: JECFA No.:

2085 50

NAS No.:

2085

Description: Isoamyl isovalerate has a fruity, sweet, apple, apricot, mango-characteristic fruity odor and sweet-apple-like flavor. Consumption: Annual: 15250.00 lb Individual: 0.01292 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev. 10 ppm; Food: 60 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 20.798 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value

2.0 max

Appearance

Colorless liquid

Assay Boiling point

98% min of C10H20O2 192∞C

Refractive index 1.411-1.414 Slightly soluble in propylene glycol; miscible in alcohol (1 ml in 6 Solubility ml 70% alcohol) and most fixed oils; insoluble in water Specific gravity 0.851-0.857

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 400.00 25.00 19.50 14.62 35.00

Max. 400.00 60.00 74.00 36.40 50.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual Max. 10.13 45.84 75.00 260.00 2.40 10.00 10.00 100.00

Synthesis: By passing vapors of isoamyl alcohol and isovaleric aldehyde over a copper-uranium-based catalyst at 240 to 280∞C in the presence of hydrogen. Aroma threshold values: Detection: 20 ppb Taste threshold values: n/a Natural occurrence: Reported found in the ether oil from leaves of Eucalyptus microcorys, angelica root oil and mastic gum leaf and fruit oils. Also reported in wine, oil of hop, olive

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oil, banana, tomato, peppermint and spearmint oil, beer, rum, whiskies, cider, sherry, plum, quince, cherimoya and lamb’s lettuce.

ISOAMYL LAURATE Synonyms: Isoamyl dodecanoate; Isoamyl dodecylate; Dodecanoic acid, 3-methylbutyl ester (9CI); Isoamyl laurate; Isopentyl laurate; Lauric acid, isopentyl ester (8CI); 3-Methylbutyl dodecanoate CAS No.: CoE No.:

6309-51-9 379

FL No.: EINECS No.:

09.103 228-626-1

FEMA No.: JECFA No.:

2077 182

NAS No.:

2077

Description: Isoamyl laurate has a very faint, oily, fatty odor; fatty flavor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.404 mg IOFI: Nature Identical Empirical Formula/MW: C17H34O2/270.46 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless, oily liquid 97% min 190∞C at 20 mmHg

Refractive index 1.400-1.405 Solubility Insoluble in water; soluble in alcohol Specific gravity 0.853-0.859

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.93 1.90

Max. 4.60 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.76 1.93

Max. 2.64 4.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found at the 3% level in fusel oil from raisins, in grapes, beer, cognac, rum, malt whiskey, port and sparkling wine, plum wine, babaco fruit (Carica pentagona Heilborn) and sea buckthorn (Hippophae rhamnoides L.).

ISOAMYL NONANOATE Synonyms: Isoamyl nonylate; Isoamyl pelargonate; Isoamyl nonanoate; Isoamyl nonoate; Isopentyl nonanoate; 3-Methylbutyl nonanoate; Nonanoic acid, 3-methylbutyl ester (9CI) CAS No.: CoE No.:

7779-70-6 391

FL No.: EINECS No.:

09.110 231-933-3

FEMA No.: JECFA No.:

2078 48

NAS No.:

2078

Description: Isoamyl nonanoate has a nutty, oily, apricot-like odor and a fruity, winy, cognac-rum flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day

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Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 3.109 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless, oily liquid 96% min 260-265∞C

Refractive index 1.427-1.431 Solubility Insoluble in water; soluble in alcohol Specific gravity 0.860

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 14.25 6.25

Max. 2.50 22.50 9.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.00 5.00 11.40

Max. 28.00 6.50 17.50

Synthesis: From isoamyl alcohol and pelargonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, strawberry, beer and sparkling wine.

ISOAMYL OCTANOATE Synonyms: Isoamyl caprylate; Isoamyl cotylate; Isoamyl octanoate; Isopentyl octanoate; 3-Methylbutyl octanoate; Octanoic acid, isopentyl ester; Octanoic acid, 3-methylbutyl ester CAS No.: CoE No.:

2035-99-6 401

FL No.: EINECS No.:

09.120 218-004-8

FEMA No.: JECFA No.:

2080 47

NAS No.:

2080

Description: Isoamyl octanoate has a fruity odor. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 1.925 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2000) Acid value

Not more than 1.0

Refractive index

1.425-1.429 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Appearance

Colorless liquid

Solubility

Assay Boiling point

98% min 267-268∞C

Specific gravity

1:7 in 80% alcohol; slightly soluble in propylene glycol; insoluble in glycerol and water 0.855-0.861 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 7.68 4.89 4.71

Max. 5.00 10.29 7.09 6.61

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.63 4.27 7.38

Max. 2.27 6.39 10.00

Synthesis: By esterification of octanoic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Fruity, fatty, waxy, green with a slight creamy, cheese-like backnote. Natural occurrence: Reported found in wine, banana, strawberry, apple, grape, cheeses, beer, cognac, rum, whiskies, cider, sherry, grape wines, plum brandy, mango, pear and apple brandy, strawberry wine, sea buckthorn (Hippophae rhamnoides L.) and mastic gum leaf and fruit oil.

ISOAMYL PHENYLACETATE Synonyms: Isoamyl a-toluate; Acetic acid, phenyl-, isopentyl ester (8CI); Benzeneacetic acid, 3-methylbutyl ester (9CI); Isoamyl phenylacetate; Isopentyl phenylacetate; 3-Methylbutyl benzeneacetate; Phenylacetic acid, isopentyl ester CAS No.: CoE No.:

102-19-2 2161

FL No.: EINECS No.:

09.789 203-012-6

FEMA No.: JECFA No.:

2081 n/a

NAS No.:

2081

Description: Isoamyl phenylacetate has a sweet, pleasant odor reminiscent of cocoa with a slight birch-tar undertone. Consumption: Annual: 866.67 lb Individual: 0.0007344 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.076 mg IOFI: n/a Empirical Formula/MW: C13H18O2/206.28 Specifications: (FCC, 1996) Acid value Appearance

1 max Colorless to pale-yellow liquid

Refractive index 1.485-1.490 Solubility 1:1 in 95% alcohol (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay Boiling point

98% of C13H18O2 (sum of isomers) 268∞C

Specific gravity

0.975-0.981 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 14.30 13.75 3.10

Max. 10.00 21.88 19.74 6.95

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 4.55 10.75

Max. 0.78 5.98 16.28

Synthesis: By esterification of phenylacetic acid with isoamyl alcohol in the presence of concentrated sulfuric acid; by heating benzyl nitrile and isoamyl alcohol in the presence of excess concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil.

ISOAMYL PROPIONATE Synonyms: 1-Butanol, 3-methyl-, propanoate (9CI); Isoamyl propanoate; Isoamyl propionate; Isopentyl alcohol, propionate (8CI); Isopentyl propanoate; Isopentyl propionate; 3-Methyl-1-butanol propanoate; 3-Methylbutyl propanoate; 3-Methylbutyl propionate; Propionic acid, isopentyl ester CAS No.: CoE No.:

105-68-0 417

FL No.: EINECS No.:

09.136 203-322-1

FEMA No.: JECFA No.:

2082 44

NAS No.:

2082

Description: Isoamyl propionate has a pineapple-apricot odor. The taste is somewhat harsh when freshly distilled but subsequently yields a pleasant apricot-plum, bittersweet flavor. Consumption: Annual: 2333.33 lb Individual: 0.001977 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1996) Trade association guidelines: FEMA PADI: 7.137 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value

Not more than 1.0 (0.2)

Appearance

Colorless liquid

Assay Boiling point

98% of C8H16O2 160∞C

Refractive index 1.4050-1.4090 1:3 in 70% alcohol; insoluble in water, propylene glycol and glycSolubility erin; soluble in most fixed oils Specific gravity 0.866-0.871

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.77 34.27 206.20 17.01

Max. 11.67 53.46 206.20 24.92

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 37.84 9.14 8.94 22.17

Max. 52.84 50.50 14.59 38.30

Synthesis: By esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. Aroma threshold values: Detection: 8.6 to 43 ppb Taste threshold values: Taste characteristics at 30 ppm: Banana, with sweet, fruity, pineapple notes. Natural occurrence: Reported found in Bulgarian peppermint, cocoa, apple, melon, tomato, Camembert and Gruyere cheese, hop oil, beer, cognac, rum, cider, red and white wine, apple brandy, cherimoya and custard apple.

ISOAMYL PYRUVATE Synonyms: Isoamyl a-ketopropionate; Isoamyl 2-oxopropanoate; Isoamyl pyruvate; Isopentyl pyruvate CAS No.: CoE No.:

7779-72-8 431

FL No.: EINECS No.:

09.443 231-934-9

FEMA No.: JECFA No.:

2083 939

NAS No.:

2083

Description: Isoamyl pyruvate has a fresh, caramel-rum odor with fruity, floral undertones. Consumption: Annual: <1.00 lb Individual: 0.0003417 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.038 mg IOFI: Artificial Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2001) Acid value Assay Identification test Solubility Specific gravity

2.0 (maximum) 97% (minimum) IR spectra Insoluble in water; soluble in organic solvents, oils 0.972-0.980

Appearance Boiling point Refractive index Solubility (in ethanol)

Colorless liquid 185∞C 1.417-1.424 Miscible at room temperature

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.03 7.76 35.00

Max. 16.34 9.40 54.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.25 4.06 8.38

Max. 6.25 5.06 10.80

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Synthesis: By air oxidation of boiling isoamyl lactate; also by reacting methyl magnesium iodide over isoamyl a-hydroxy isobutyrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOAMYL SALICYLATE Synonyms: Isoamyl 2-hydroxybenzoate; Isoamyl o-hydroxybenzoate; Amyl salicylate (commercially name); Benzoic acid, 2-hydroxy-, 3-methylbutyl ester (9CI); 2-Hydroxybenzoic acid, 3-methylbutyl ester; Isoamyl salicylate; Isopentyl-2-hydroxyphenyl methanoate; Isopentyl salicylate; 3-Methylbutyl 2-hydroxybenzoate; Salicylic acid, isopentyl ester (8CI) CAS No.: CoE No.:

87-20-7 435

FL No.: EINECS No.:

09.751 201-730-4

FEMA No.: JECFA No.:

2084 903

NAS No.:

2084

Description: Isoamyl salicylate has a pleasant, sweet, slightly floral, herbaceous-green odor and a bittersweet taste reminiscent of strawberry. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 4 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.436 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O3/208.26 Specifications: (FCC, 1996) Acid value

Not more than 1

Appearance

Colorless liquid

Assay Boiling point

98% min (99% min) of C12H16O3 277∞C

Refractive index 1.505-1.509 Miscible in alcohol (1:3 in 90% alcohol), chloroform, ether and most fixed oils; Solubility insoluble in glycerin, propylene glycol and water Specific gravity 1.047-1.053

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 1.65 0.25 1.02

Max. 2.00 2.64 0.25 3.01

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.00 1.01

Max. 2.49 1.99 2.99

Synthesis: By esterification of salicylic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. Aroma threshold values: n/a

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913

Taste threshold values: n/a Natural occurrence: Reported found in grapes, rum and black tea.

ISOBORNEOL Synonyms: Isobornyl alcohol; Isocamphol; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, exo- (9CI); exo-2-Bornanol; alpha,beta-Camphol (dl-form); beta-Camphol (l-form); exo-2Camphanol; Exoborneol; Exo-2-camphanol; Exo-1,7,7- trimetylbicyclo(2.2.1)heptan-2-ol; 2-Hydroxybornane (d-form); exo-2-Hydroxy-1,7,7-trimethylnorbornane; Isoborneol (8CI); Isoborneol, dl-; Isoborneol, dl-; dl-Isoborneol; exo-1,7,7-Trimethylbicyclo(2.2.1)heptan-2-ol CAS No.: CoE No.:

124-76-5 2020

FL No.: EINECS No.:

02.059 204-712-4

FEMA No.: JECFA No.:

2158 n/a

NAS No.:

2158

Description: Isoborneol has a piney, camphoraceous odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.124 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24

Specifications: (FCC, 1996) Appearance Boiling point

White, crystalline solid 214∞C

Melting point Solubility

212-214∞C 1 g in 1 ml of 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 12.96 7.50 17.41 14.78

Max. 17.55 7.50 25.88 20.69

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.13 5.14 10.78

Max. 0.13 6.25 15.56

Synthesis: By the hydrolysis of isobornyl acetate, or by catalytic reduction of camphor (both d- and l-isomers); the optically inactive compound can by prepared by treating camphene with a 1:1 mixture of sulfuric acid and glacial acetic acid and then hydrolyzing the isobornyl acetate. Aroma threshold values: Detection: 2.5 to 16 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oil of Abies sibirica and a few other essences and in the essential oil from roots of Chamaeciparis formosensis. Also reported found in apple, papaya, blackberry, cinnamomum, ginger, thymus, cheeses, cognac, Ocimum basilicum, rosemary, temoe lawak (Curcuma xanthorriza Roxb.) turmeric, sage, clary sage, ashanti pepper, German chamomile oil, eucalyptus oil and mastic gum leaf oil.

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ISOBORNYL ACETATE Synonyms: 2-Camphanyl acetate; Acetic acid, isobornyl ester; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, exo- (9CI); Exo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate; Isoborneol, acetate (8CI); Isobornyl acetate; Pichtosin; Pichtosine CAS No.: CoE No.:

125-12-2 2066

FL No.: EINECS No.:

09.218 204-727-6

FEMA No.: JECFA No.:

2160 n/a

NAS No.:

2160

Description: Isobornyl acetate has a pleasant, camphor-like odor reminiscent of some varieties of pine needles and hemlock and a fresh, burning taste. Consumption: Annual: 750.00 lb Individual: 0.0006355 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.537 mg IOFI: n/a Empirical Formula/MW:

C12H20O2/196.29

Specifications: (FCC, 1996) Acid value Not more than 1 Angular rotation –4∞-0∞ Colorless liquid when fresh; develops very pale straw Appearance shade on storage Assay 97% min of C12H20O2

Boiling point 227∞C Refractive index 1.462-1.465 1:3 in 70% alcohol; slightly soluble in propylene glycol; insoluSolubility ble in glycerin and water Specific gravity 0.979-0.984

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.36 4.80 4.81

Max. 10.61 6.79 7.49

Food Category Nonalcoholic beverages Soft candy

Usual 1.36 4.73

Max. 2.40 9.10

Synthesis: By treatment of camphene with acetic acid, usually in the presence of a catalyst; also by acetylation of isoborneol; depending on the starting material (d-camphene or l-camphene), the resulting acetate may exhibit slight optical activity; the commercial product is considered to be optically inactive. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Camphoraceous, woody, herbal and fruity. Natural occurrence: Reported found in thymus, Parmesan cheese, dill herb, Ocimum basilicum, rosemary and custard apple.

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ISOBORNYL FORMATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, exo-; Exo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl formate; Isobornyl formate CAS No.: CoE No.:

1200-67-5 565

FL No.: EINECS No.:

09.176 214-853-3

FEMA No.: JECFA No.:

2162 n/a

NAS No.:

2162

Description: Isobornyl formate has a characteristic aromatic, pine needles odor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.690 mg IOFI: n/a Empirical Formula/MW:

C11H18O2/182.26

Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Refractive index

110∞C at 20 mmHg 1.4717 at 18∞C

Specific gravity

Insoluble in water; soluble in most organic solvents 1.000 at 18∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.11 1.38 9.00

Max. 2.32 3.23 18.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 1.25

Max. 4.20 2.38

Synthesis: By reaction of formic acid with camphene in the presence of a catalyst; also in the absence of a catalyst; the resulting products do not exhibit well-defined optical characteristics. The corresponding optically active esters have been prepared from d- or l-camphene and formic acid in the presence of phthalic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBORNYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, exo(9CI); Exo-bornyl isovalerate; Isobornyl isovalerate CAS No.: CoE No.:

7779-73-9 452

FL No.: EINECS No.:

09.457 231-935-4

FEMA No.: JECFA No.:

2166 n/a

NAS No.:

2166

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Description: Isobornyl isovalerate has a warm, herbaceous, camphoraceous odor; slightly green and woody. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.604 mg IOFI: Artificial Empirical Formula/MW:

C15H26O2/238.37

Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol; very slightly soluble in glycerin and propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.17 1.52 10.00

Max. 3.41 2.52 19.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.48 2.30

Max. 1.53 4.62

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lovage root.

ISOBORNYL PROPIONATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, propanoate, exo- (9CI); Exo-1,7, 7-trimethylbicyclo(2.2.1)hept-2-yl propionate; Isoborneol, propionate (8CI); Isobornyl propionate CAS No.: CoE No.:

2756-56-1 412

FL No.: EINECS No.:

09.131 220-410-5

FEMA No.: JECFA No.:

2163 n/a

NAS No.:

2163

Description: Isobornyl propionate has a characteristic, definite turpentine odor but less pungent than the corresponding acetate. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.209 mg Empirical Formula/MW:

917

IOFI: n/a

C13H22O2/210.31

Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point Refractive index

245∞C 1.4640

Specific gravity

Almost insoluble in water; poorly soluble in propylene glycol and glycerin; soluble in alcohol 0.978 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.78 0.33 3.05

Max. 2.31 1.27 5.86

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.95 0.24 0.72

Max. 2.95 1.11 1.73

Synthesis: From isoborneol and propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil.

ISOBUTYL ACETATE Synonyms: Acetic acid, isobutyl ester (8CI); Acetic acid, 2-methylpropyl ester (9CI); Isobutyl acetate; Isobutyl ethanoate; 2-Methylpropyl acetate; 2-Methyl-1-propyl acetate; beta-Methylpropyl ethanoate; 2-Methylpropyl ethanoate CAS No.: CoE No.:

110-19-0 195

FL No.: EINECS No.:

09.005 203-745-1

FEMA No.: JECFA No.:

2175 137

NAS No.:

2175

Description: Isobutyl acetate has a fruity (currant-pear), floral (hyacinth-rose) odor and a characteristic ether-like, slightly bitter flavor. Consumption: Annual: 24166.67 lb Individual: 0.02048 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 150 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 5.061 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value

1.0 max

Refractive index 1.389-1.392 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Colorless liquid

Solubility

Assay Boiling point

90% of C6H12O2 116∞C

Specific gravity

Soluble in alcohol, fixed oils and propylene glycol; 1 ml of 180 ml of water 0.862-0.871 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 10.00 21.19 1.60 509.10 11.23

Max. 20.00 39.06 5.40 547.20 21.87

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 34.21 4.57 5.54 25.43

Max. 77.03 23.27 13.06 43.51

Synthesis: By direct esterification of isobutyl alcohol with acetic acid. Aroma threshold values: Detection: 65 to 880 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet-fruity with a banana-tuttifrutti note. Natural occurrence: Reported found in apple, apricot, banana, currants, guava, grapes, melon, pear, papaya, pineapple, strawberry, vinegar, wheat bread, Parmesan and Gruyere cheese, beef fat, beer, cognac, rum, cider, whiskies, sherry, grape wines, olive, cocoa, passion fruit, plum, starfruit, bantu beer, plum brandy, mango, tamarind, apple brandy, figs, plum wine, litchi, sake, nectarine, naranjilla fruit, Cape gooseberry and Roman chamomile oil.

ISOBUTYL ACETOACETATE Synonyms: Isobutyl-b-ketobutyrate; Isobutyl-3-oxobutanoate; Butanoic acid, 3-oxo-, 2methylpropyl ester; Isobutyl acetoacetate; 2-Methylpropyl 3-oxobutanoate CAS No.: CoE No.:

7779-75-1 242

FL No.: EINECS No.:

09.404 231-937-5

FEMA No.: JECFA No.:

2177 597

NAS No.:

2177

Description: Isobutyl acetoacetate has a sweet, winy, brandy-like odor and a sweet and slightly fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00007203 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 4.394 mg IOFI: Artificial Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Assay

98%

Refractive index 1.422-1.432 Insoluble in water; soluble Solubility in alcohol (Part 1 of 2)

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919

Specifications: (JECFA, 2000) (Continued) Boiling point

196∞C; 84.5∞C at 11 mmHg

Specific gravity

0.970 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 23.31 8.90 25.25

Max. 27.38 11.25 33.25

Food Category Nonalcoholic beverages Soft candy

Usual 3.15 21.69

Max. 4.35 28.31

Synthesis: From isobutyl acetate by heating in the presence of sodium isobutylate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBUTYL ALCOHOL Synonyms: 2-Methylpropanol; Fermentation butyl alcohol; 1-Hydroxymethylpropane; Isobutanol; Isobutyl alcohol (8CI); Isopropylcarbinol; 2-Methylpropanol-1; 2-Methyl-1-propanol; 2-Methylpropan-1-ol; 2-Methylpropyl alcohol-; Propanol, 2-methyl- (9CI) CAS No.: CoE No.:

78-83-1 49

FL No.: EINECS No.:

02.001 78-83-1

FEMA No.: JECFA No.:

2179 251

NAS No.:

2179

Description: Isobutyl alcohol has a penetrating, wine-like, disagreeable odor. Consumption: Annual: 5633.33 lb Individual: 0.004774 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 25 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.908 mg IOFI: Nature Identical Empirical Formula/MW: C4H10O/74.42 Specifications: (FCC, 1996) Acid value

2.0 max

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay

98% of C4H10O

Specific gravity

108∞C Miscible in alcohol, ether and 1 ml in 140 ml of water 0.799-0.801

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum

Usual 10.00 19.55 1.10 0.50

Max. 20.00 30.94 1.10 0.50

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.50 24.25 7.50 24.55

Max. 18.50 35.40 12.38 34.12

Synthesis: From isobutylene; by reduction of isobutyraldehyde with sodium amalgam or in the presence of a catalyst; by fermentation of isobutyraldehyde; isolated during fermentation of carbohydrates Aroma threshold values: Detection: 360 ppb to 3.3 ppm

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Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Java citronella, tea, Eucalyptus amygdalina. Also reported in apple and currant aromas; in apricots, banana, sweet cherry, orange, grapefruit and tangerine juice, berries, guava, grapes, melon, papaya, pear, pineapple, leek, peas, rutabaga, tomato, ginger, spearmint oil, vinegar, breads, cheeses, milk, fish oil, meats, hop oil, beer, cognac, rum, whiskies, sherry, cider, grape wines, cocoa, tea, coffee, nuts, oats, soybean, avocado, olive, passion fruit, plum, beans, mango, starfruit, bantu beer, plum brandy, tamarind, fig, cardamom, gin, quince, radish, prickly pear, litchi, sukiyaki, lovage leaf, buckwheat, sweet corn, laurel, malt, wort, elderberry juice, dried bonito, krill, kiwifruit, loquat, fruit brandies and wines, endive, shrimp, truffle, red currants, Roman chamomile oil and other sources.

ISOBUTYL ANGELATE Synonyms: Isobutyl cis-a,b-dimethylacrylate; Isobutyl cis-2-methyl-2-butenoate; Isobutyl cis-a-methyl-crotonate; 2-Butenoic acid, 2-methyl-, 2-methylpropyl ester, (Z)- (9CI); Isobutyl angelate; Isobutyl 2-methylisocrotonate CAS No.: CoE No.:

7779-81-9 247

FL No.: EINECS No.:

09.408 231-941-7

FEMA No.: JECFA No.:

2180 n/a

NAS No.:

2180

Description: Isobutyl angelate has a faint, pleasant, chamomile-like odor and flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.043 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O2/156.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point

177∞C

Solubility

Almost insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 2.05 8.00

Max. 7.00 3.25 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.05 5.50

Max. 1.75 6.80

Synthesis: By esterification of isobutyl alcohol with angelic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fruity, sweet, oily, spicy, dill, pepper, caraway and chamomile. Natural occurrence: Reported found in the essential oil of Roman chamomile.

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ISOBUTYL ANTHRANILATE Synonyms: Isobutyl 2-aminobenzoate; Isobutyl o-aminobenxoate; Benzoic acid, 2-amino-, 2-methylpropyl ester; Isobutyl anthranilate; 2-Methylpropyl 2-aminobenzoate CAS No.: CoE No.:

7779-77-3 253

FL No.: EINECS No.:

09.718 231-938-0

FEMA No.: JECFA No.:

2182 n/a

NAS No.:

2182

Description: Isobutyl anthranilate has a faint, orange-flower odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.843 mg IOFI: Artificial Empirical Formula/MW: C11H15O2N/193.25 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point

169-170∞C at 13.5 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 8.87 9.39 4.15

Max. 3.00 14.27 10.75 7.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.51 3.22 10.07

Max. 8.00 4.30 14.64

Synthesis: By heating the anhydride of N-carboxyl anthranilic acid with sodium isobutoxide and subsequently hydrolyzing the reaction product. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Sweet fruity, grape-like, with a floral honey background. Natural occurrence: Not reported found in nature.

ISOBUTYL BENZOATE Synonyms: Benzoic acid, isobutyl ester (8CI); Benzoic acid, 2-methylpropyl ester (9CI); Isobutyl benzoate; 2-Methylpropyl benzoate CAS No.: CoE No.:

120-50-3 567

FL No.: EINECS No.:

09.757 204-401-3

FEMA No.: JECFA No.:

2185 856

NAS No.:

2185

Description: Isobutyl benzoate has a green, floral-leafy odor reminiscent of rose and geranium. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.047 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23 Specifications: (Burdock, 1997) Acid value Appearance

1 max Colorless liquid

Assay

98% min

Boiling point

241-242∞C

Flash point 96∞C Refractive index 1.793-1.496 at 20∞C 1:2 in 80% alcohol; insoluble in water; Solubility miscible with alcohol and ether Specific gravity 0.994-0.997 at 25∞/25∞C; 0.9896 at 30∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.18 6.17 12.00

Max. 23.48 8.12 21.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.07 11.23

Max. 8.54 15.80

Synthesis: From benzoic acid and isobutyl alcohol in the presence of HCl catalyst; or by ester exchange between methylbenzoate and isobutyl alcohol in the presence of potassium isobutylate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Chemical with a sweet, fruity nuance. Natural occurrence: Reported found in cocoa, banana, sweet cherry, papaya, beer, cider and smaller galanga (Alpinia officinarum Hance).

ISOBUTYL 2-BUTENOATE Synonyms: Isobutyl crotonoate; 2-Butenoic acid, 2-methylpropyl ester (9CI); Isobutyl 2-butenoate; 2-Methylpropyl 2-butenoate CAS No.: CoE No.:

589-66-2 n/a

FL No.: EINECS No.:

09.273 209-658-5

FEMA No.: JECFA No.:

3432 n/a

NAS No.:

3432

Description: Isobutyl 2-Butenoate has a fruity, powerful odor. Consumption: Annual: 650.00 lb Individual: 0.0005508 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.938 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.19

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Specifications: (FCC, 1996) Appearance

Colorless liquid

Assay 95% of C8H14O2 Refractive index 1.426-1.430

Solubility Specific gravity

Soluble in alcohol, propylene glycol and fixed oils; slightly soluble in water 0.880-0.900

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Hard candy

Usual 5.00 5.60 3.00 5.00

Max. 5.00 5.60 3.00 5.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 3.00 3.00 0.06 5.00

Max. 3.00 3.00 0.60 5.00

Synthesis: By heating the corresponding acid and alcohol with sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, fruity, sweet with apple and pineapple nuances. Natural occurrence: Reported found in grapes, mango and Roman chamomile oil.

ISOBUTYL BUTYRATE Synonyms: 2-Methyl propanyl butyrate; Butanoic acid, 2-methylpropyl ester (9CI); Butyric acid, isobutyl ester (8CI); Isobutyl butanoate; Isobutyl butyrate; Isobutyl nbutyrate; 2-Methylpropyl butanoate; 2-Methylpropyl butyrate CAS No.: CoE No.:

539-90-2 269

FL No.: EINECS No.:

09.043 208-729-8

FEMA No.: JECFA No.:

2187 158

NAS No.:

2187

Description: Isobutyl butyrate has a fruity, ethereal odor reminiscent of apple or pineapple and a sweet flavor reminiscent of rum. Consumption: Annual: 140.00 lb Individual: 0.0001186 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.275 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value

Not more than 1.0

Appearance

Colorless liquid

Assay Boiling point

98% of C8H16O2 157∞C

Refractive index 1.402-1.405 1:8 in 60% alcohol; soluble in alcohol and most fixed oils; slightly soluSolubility ble in water; insoluble in glycerin Specific gravity 0.858-0.863

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.85 21.60 12.86 8.90

Max. 2.79 29.88 18.20 14.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.26 5.92 21.49

Max. 0.47 9.31 29.29

Synthesis: By esterification of butyric acid with isobutyl alcohol in the presence of concentrated H2SO4; or by enzymatic action of hog pancreas on a mixture of isobutyl alcohol and butyric acid in the absence of water. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity, pineapple, apple, bubble gum and tutti-frutti. Natural occurrence: Reported found in apricot, banana, apple, strawberry, blue and Gruyere cheeses, cognac, port wine, rum, honey, olive, passion fruit, plum, beans, mushrooms, mango, apple brandy, quince, cherimoya, kiwifruit and Chinese quince peel.

ISOBUTYL CINNAMATE Synonyms: Isobutyl-3-phenylpropenoate; Isobutyl-b-phenylacrylate; Cinnamic acid, isobutyl ester (8CI); Isobutyl cinnamate; Labdanol; 2-Methylpropyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester (9CI) CAS No.: CoE No.:

122-67-8 327

FL No.: EINECS No.:

09.734 204-564-0

FEMA No.: JECFA No.:

2193 664

NAS No.:

2193

Description: Isobutyl cinnamate has a fruity, balsamic, peach, sweet odor; sweet taste reminiscent of currant. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.039 mg IOFI: Nature Identical Empirical Formula/MW: C13H16O2/204.27 Specifications: (FCC, 1996) Acid value

1 max

Appearance

Colorless liquid

Assay Boiling point

98% min of C13H16O2 271∞C

Refractive index 1.539-1.541 1:3 in 80% alcohol; miscible in chloroform, ether and fixed oils; Solubility insoluble in water Specific gravity 1.001-1.004

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 0.89

Max. 2.31

Food Category Gelatins, puddings

Usual Max. 2.10 5.22 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Frozen dairy

Usual 5.33 0.88 2.77

Max. 6.98 7.13 4.31

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 0.38 0.38 1.35 2.11 4.14 6.24 (Part 2 of 2)

Synthesis: By heating cinnamyl chloride and isobutyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Balsamic, fruity and chemical-like. Natural occurrence: Reported found in kumquat peel oil.

2(4)-ISOBUTYL-4(2),6-DIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Dimethyl isobutyl dihydro-1,3,5-dithiazine CAS No.: CoE No.:

977161-98-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3781 n/a

NAS No.:

n/a

Description: A mixture consisting of primarily of 2-isobutyl-4,6-dimethyldihydro-1,3,5dithiazine and 4-isobutyl-2,6-dimethyldihydro-1,3,5-dithiazine. Consumption: Annual: n/a Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.129745 mg IOFI: n/a Empirical Formula/MW:

C9H19NS2/205.40

Specifications: (Burdock, 1995) Boiling point

Appearance Liquid

Assay

62% 2-Isobutyl-4,6-dimethyldihydro-1,3,5-dithiazine; 18% 4-isobutyl-2,6-timethyldihydro-1,3,5dithiazine; ª 12% 2,4,6-trimethyl-1,3,5-dithiazine; ª 4% 2,4-diisobutyl-6-methyl-1,3,5-dithiazine; ª 2% 2,6-dimethyl-4-butyldihydro-1,3,5-dithiazine; <1% substituted 1,3,5-thiadiazine

104-115∞C at 2.5 mbar

Soluble in propylene Solubility glycol, alcohol and triacetin

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confectionary, frosting

Usual 0.50 0.50 1.00 0.50

Max. 5.00 5.00 20.00 5.00

Food Category Milk products Nut products Snack foods Soft candy

Usual Max. 0.05 1.00 0.50 5.00 0.50 5.00 0.50 5.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Hard candy Meat products

Usual 0.50 0.50

Max. 5.00 5.00

Food Category Soups

Usual 0.10

Max. 2.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, peanut and yeast extract.

ISOBUTYL FORMATE Synonyms: Tetryl formate; Formic acid, isobutyl ester (8CI); Formic acid, 2-methylpropyl ester (9CI); Isobutyl formate; Iso-butyl formate; Isobutyl methanoate; 2-Methylpropyl formate; Tetryl formate CAS No.: CoE No.:

542-55-2 502

FL No.: EINECS No.:

09.164 208-818-1

FEMA No.: JECFA No.:

2197 124

NAS No.:

2197

Description: Isobutyl formate has a fruity, ether-like odor and a sweet taste reminiscent of rum. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.453 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 1997) Appearance

Colorless to paleyellow liquid

Refractive index 1.383-1.39

Assay

94.0% (min)

Solubility

Boiling point

97-98.2∞C

Specific gravity

Slightly soluble in water; miscible with alcohol and ether; soluble in organic solvents 0.876-0.886

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.67 9.77 4.67

Max. 5.00 16.03 5.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.76 7.27 9.12

Max. 7.08 7.27 16.06

Synthesis: From isobutyl alcohol and carbon monoxide in the presence of sodium isobutylate at 110∞C and 400 atm. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Slightly sweet, fresh, gives lift, fruity. Natural occurrence: Reported found in pineapple, apple, vinegar, wheat bread, beer, cognac and rum.

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ISOBUTYL-2-FURANPROPIONATE Synonyms: Isobutyl furfurylacetate; Isobutyl-3-(2-furyl)-propanoate; 2-Furanpropanoic acid, 2-methylpropyl ester (9CI); 2-Furanpropionic acid, isobutyl ester; Isobutyl 2-furanpropionate; Isobutyl furan-2-propionate; Isobutyl furylpropionate; 2-Methylpropyl 2-furanpropanoate CAS No.: CoE No.:

105-01-1 n/a

FL No.: EINECS No.:

13.024 n/a

FEMA No.: JECFA No.:

2198 n/a

NAS No.:

2198

Description: Isobutyl-2-furanpropionate has a fruity, winy, brandy-like odor. Consumption: Annual: 133.33 lb Individual: 0.0001129 mg/kg/day Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.770 mg IOFI:Artificial Empirical Formula/MW: C11H16O3/196.25 Specifications: Appearance

Colorless to pale, straw-yellow liquid

Solubility

Almost soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 49.05 25.75

Max. 5.00 61.19 41.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 29.58 14.76 25.05

Max. 48.33 23.78 39.50

Synthesis: By esterification of 2-furanpropionic acid with isobutanol. Aroma threshold values: n/a Taste threshold values: Above 50 ppm: Pungent taste; sweet, dry, brandy flavor at low levels. Natural occurrence: Not reported found in nature.

ISOBUTYL HEPTANOATE Synonyms: Isobutyl heptoate; Isobutyl heptylate; Isobutyl heptanoate; Heptanoic acid, isobutyl ester; Heptanoic acid, 2-methylpropyl ester; 2-Methylpropyl heptanoate CAS No.: CoE No.:

7779-80-8 364

FL No.: EINECS No.:

09.092 231-940-1

FEMA No.: JECFA No.:

2200 172

NAS No.:

2200

Description: Isobutyl heptanoate has a characteristic green odor and corresponding taste when freshly prepared. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 30 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.595 mg Empirical Formula/MW:

IOFI: n/a

C11H22O2/186.30 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless liquid 98% min 209∞C

Solubility Specific gravity

Soluble in most organic solvents 0.8593 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 13.50 5.50 20.00

Max. 30.75 11.50 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.25 11.00

Max. 1.65 25.75

Synthesis: By direct esterification of heptanoic acid with isobutyl alcohol or by treating heptanoic acid and isobutyl alcohol in the presence of defatted Chelidonium majus seeds at 20∞C for 3 days. Aroma threshold values: n/a Taste threshold values: Natural occurrence: Reported found in cognac, weinbrand brandy and Chinese quince peel.

ISOBUTYL HEXANOATE Synonyms: Isobutyl caproate; Isobutyl capronate; Isobutyl hexylate; Hexanoic acid, isobutyl ester; Hexanoic acid, 2-methylpropyl ester; Isobutyl hexanoate; 2-Methylpropyl hexanoate CAS No.: CoE No.:

105-79-3 314

FL No.: EINECS No.:

09.064 203-332-6

FEMA No.: JECFA No.:

2202 166

NAS No.:

2202

Description: Apple, fruity odor with cocoa-like undertone. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.235 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2000) Acid value Appearance Assay

1 max Clear, colorless to yellowish liquid 98% min

Refractive index 1.410-1.418 Solubility 1:2 in 80% alcohol Specific gravity 0.854-0.858 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Boiling point

200∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 11.42 14.31 4.71 10.00

Max. 15.89 14.31 7.29 14.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.08 2.73 9.75

Max. 0.13 4.44 12.04

Synthesis: By direct esterification. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity and pineapple with green, waxy and tropical nuances. Natural occurrence: Reported found in banana, grapes, apple, apricot, beer, rum, cognac, malt whiskey, cider, sherry, grape wines, passion fruit, apple brandy, plum wine, quince, sea buckthorn (Hippophae rhamnoides L.), spineless monkey orange and Chinese quince peel.

ISOBUTYL ISOBUTYRATE Synonyms: Isobutyl isobutanoate; Isobutyl isobutyrate; Isobutyric acid, isobutyl ester (8CI); 2-Methylpropyl isobutyrate; 2-Methylpropyl 2-methylpropanoate; 2-Methylpropyl 2-methylpropionate; Propanoic acid, 2-methyl-, 2-methylpropyl ester (9CI) CAS No.: CoE No.:

97-85-8 292

FL No.: EINECS No.:

09.417 202-612-5

FEMA No.: JECFA No.:

2189 194

NAS No.:

2189

Description: Isobutyl isobutyrate has an odor and taste reminiscent of pineapple. Consumption: Annual: 41.67 lb Individual: 0.00003531 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.170 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Acid value

1.0 (max) Colorless to pale-yellow liquid

Melting point

80 to -81∞C

Refractive index

1.396-1.402

Assay

98.0% (min)

Solubility

Boiling point

144-151∞C

Specific gravity

Appearance

Insoluble in water; soluble in organic solvents 0.850-0.85775 at 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 6.00 21.79

Max. 15.00 34.92

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 3.45 8.54 6.41 7.79 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 5.42

Max. 15.28

Food Category Soft candy

Usual Max. 18.84 27.57 (Part 2 of 2)

Synthesis: By catalytic reaction passing vapors of isobutyl alcohol over CuO + Al2O3, ZnO + Al2O3, or CuO + ZnO + Al2O3 at 350 to 400∞C under pressure. Aroma threshold values: Detection: 36 ppb to 4.37 ppm Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of hops, grapes, apricot, banana, melon, strawberry, cider, passion fruit wine, sherry, grape wines, olive, quince, plum wine, laurel, myrtle leaf and berry, Chinese quince and Roman chamomile oil.

2-ISOBUTYL-3-METHOXYPYRAZINE Synonyms: 2-Methoxy-3-(2-methylpropyl)pyrazine; 2-Isobutyl-3-methoxypyrazine; 3Isobutyl-2-methoxypyrazine; 2-Methoxy-3-isobutylpyrazine; 2-Methoxy-3-(2-methylpropyl)pyrazine; Pyrazine, 2-methoxy-3-(2-methylpropyl)-(9CI) CAS No.: CoE No.:

24683-00-9 FL No.: n/a EINECS No.:

14.043 246-402-1

FEMA No.: JECFA No.:

3132 n/a

NAS No.:

3132

Description: 2-Isobutyl-3-methoxypyrazine has an extremely powerful odor. Diluted water solutions of this compound exhibit a characteristic odor of green bell peppers. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.157 mg IOFI: Nature Identical Empirical Formula/MW: C9H14ON2/166.22 Specifications: (Burdock, 1997)

Assay

C: 65.03%; H: 8.49%; O: 9.63%; N: 16.85%

IR spectra

S (3.39, 3.43, 3.50, 6.49, 8.65, 6.9, 7.2, 7.7, 8.6, 9.9); M (3.28, 3.46, 7.4, 8.4, 9.4, 11.8); W (3.33, 6.34, 7.9, 8.1, 9.2, 10.5, 10.8, 11.2, 13.3)

Mass spectra

40(3), 41(2), 53(3), 66(1), 68(3), 80(2), 81(6), 94(15), 95(9), 106(2), 109(3), 124(100), 125(8), 151(22), 152(2), 165(4), 166(9)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.10 0.38

Max. 1.00 1.40

Food Category Gelatins, puddings Gravies

Usual Max. 0.72 3.00 0.01 0.05 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Cheese Condiments, relishes Fats, oils Frozen dairy

Usual 0.10 0.20 0.01 0.46

Max. 0.20 0.40 0.05 1.44

Food Category Meat products Nonalcoholic beverages Other grains Soft candy

Usual Max. 0.10 0.21 0.56 2.44 0.10 0.25 0.50 1.64 (Part 2 of 2)

Synthesis: By condensation of leucine amide with glyoxal followed by methylation with CH2H2. Aroma threshold values: Detection: 2 ppt to 10 ppb Taste threshold values: n/a Natural occurrence: Reported present in green bell pepper, coffee, galbanum oil, potato products, peas, grapes, lettuce, sherry, white wine, cocoa, beans, beetroot, passion fruit and okra.

2-ISOBUTYL-3-METHYLPYRAZINE Synonyms: 2-Methyl-3-isobutyl pyrazine; 2-Isobutyl-3-methylpyrazine; 2-Methyl-3(2-methylpropyl)pyrazine; Pyrazine, 2-methyl-3-(2-methylpropyl)- (9CI) CAS No.: CoE No.:

13925-06-9 FL No.: n/a EINECS No.:

14.044 237-693-6

FEMA No.: JECFA No.:

3133 n/a

NAS No.:

3133

Description: 2-Isobutyl-3-methylpyrazine has extremely powerful herbaceous green earthy notes. Diluted water solutions exhibit a characteristic odor of green bell peppers. Consumption: Annual: <1.00 lb Individual: 0.00001754 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.700 mg IOFI: Nature Identical Empirical Formula/MW: C9H14N2/150.22 Specifications: (Burdock, 1997) Assay

C: 71.96%; H: 9.39%; N: 18.65%

Boiling point

74∞C at 10 mmHg

Mass spectra

41(17), 42(13), 53(3), 60(1), 67(12), 82(1), 93(4), 108(100), 135(10), 150(5)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 2.83 1.78 1.05

Max. 1.00 7.00 4.75 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.50 1.03 2.83

Synthesis: By condensation of ethylenediamine with 5-methyl-2,3-hexandione. Aroma threshold values: Detection: 13 to 35 ppb

Max. 4.50 3.25 7.00

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Taste threshold values: Taste characteristics at 35 ppm: Herbaceous, green, earthy notes. Natural occurrence: Reported present in coffee, potato products, cooked beef, fried cured pork and roasted peanuts.

a-ISOBUTYLPHENETHYL ALCOHOL Synonyms: Benzyl isoamyl alcohol; Benzyl isobutyl carbinol; Isobutyl benzylcarbinol; a-Isobutyl phenylethyl alcohol; 4-methyl-1-phenyl-2-pentanol; Benzeneethanol, alpha(2-methylpropyl)-(9CI); 4-Methyl-1-phenylpentan-2-ol; alpha-(2-Methylpropyl)benzeneethanol CAS No.: CoE No.:

7779-78-4 2031

FL No.: EINECS No.:

02.065 231-939-6

FEMA No.: JECFA No.:

2208 n/a

NAS No.:

2208

Description: a-Isobutylphenethyl alcohol has a green, floral, somewhat herbaceous odor and a buttery, oily, caramellic flavor. Consumption: Annual: 483.33 lb Individual: 0.0004096 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not established (1980) Trade association guidelines: FEMA PADI: 2.526 mg IOFI: n/a Empirical Formula/MW: C12H18O2/178.27 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless, oily liquid 250∞C

Specific gravity

0.96

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 4.41 12.20 5.00 8.50

Max. 44.12 47.30 50.00 39.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.17 2.50 7.40

Max. 51.19 8.70 41.60

Synthesis: By reacting isobutyl aldehyde with benzyl magnesium chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOBUTYL PHENYLACETATE Synonyms: Isobutyl a-toluate; Acetic acid, phenyl-, isobutyl ester (8CI); Benzeneacetic acid, 2-methylpropyl ester (9CI); Isobutyl phenylacetate; Isobutyl phenylethanoate; 2-Methylpropyl benzeneacetate; Phenylacetic acid, isobutyl ester CAS No.: CoE No.:

102-13-6 2160

FL No.: EINECS No.:

09.788 203-007-9

FEMA No.: JECFA No.:

2210 n/a

NAS No.:

2210

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Description: Isobutyl phenylacetate has a sweet, musk-like fragrance and a sweet, honeylike flavor. Consumption: Annual: 90.00 lb Individual: 0.00007627 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.302 mg IOFI: n/a Empirical Formula/MW: C12H16O2/192.26 Specifications: (FCC, 1996) Acid value

Not more than 1

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% min of C12H16O2 247∞C

Specific gravity

1.486-1.488 at 20∞C Soluble in alcohol (1:2 and more in 80% alcohol) and most fixed oils; insoluble in glycerin, propylene glycol and water 0.984-0.988

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 6.32 3.07 9.32 2.61 4.18

Max. 16.00 3.13 9.32 5.85 6.65

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 3.82 1.68 6.20 1.00

Max. 3.82 3.12 20.38 10.00

Synthesis: By esterification of phenylacetic acid with isobutyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Sweet, honey, chocolate-like with floral nuances. Natural occurrence: Reported found in cocoa.

ISOBUTYL PROPIONATE Synonyms: Isobutyl propanoate; Isobutyl propionate; 2-Methylpropyl propanoate; 2-Methylpropyl propionate; Propanoic acid, 2-methylpropyl ester (9CI); Propionic acid, isobutyl ester (8CI) CAS No.: CoE No.:

540-42-1 406

FL No.: EINECS No.:

09.125 208-746-0

FEMA No.: JECFA No.:

2212 148

NAS No.:

2212

Description: Isobutyl formate has an odor similar to the corresponding ethyl ester but more refined and fresher. It has a bitter flavor. Consumption: Annual: 121.67 lb Individual: 0.0001031 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 35 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.402 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Assay 95.0% (min) Refractive index 1.395-1.400

Solubility Specific gravity

Soluble in most organic solvents; insoluble in water; miscible in alcohol 0.861-0.867

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 23.97 5.61

Max. 5.00 31.29 8.56

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.50 3.68 22.91

Max. 40.00 5.45 30.00

Synthesis: By direct esterification or by reacting propionyl chloride with isobutyl alcohol in the presence of Mg dust in ether solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity green, apple and pear with tutti-frutti, banana and punch nuances. Natural occurrence: Reported found in grapes, apple, pear, rum, apricot, melon, Gruyere and Parmesan cheese, cider, mushroom, quince, Bourbon vanilla and spineless monkey orange.

ISOBUTYL SALICYLATE Synonyms: Isobutyl o-hydroxybenzoate CAS No.: CoE No.:

87-19-4 434

FL No.: EINECS No.:

09.750 201-729-9

FEMA No.: JECFA No.:

2213 902

NAS No.:

2213

Description: Isobutyl salicilate has a somewhat harsh, floral, herbaceous odor similar to amyl salicylate and a bitter taste. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.800 mg IOFI: n/a Empirical Formula/MW: C11H14O3/194.23

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935

Specifications: (FCC, 1996) Acid value

Not more than 1

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% min of C11H14O3 260∞C

Specific gravity

1.507-1.510 Soluble in alcohol (1:9 in 80% alcohol) and most fixed oils; insoluble in glycerin and propylene glycol 1.062-1.066

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.09 3.69 9.18

Max. 24.24 5.04 13.77

Food Category Nonalcoholic beverages Soft candy

Usual 2.12 15.51

Max. 3.68 23.33

Synthesis: By esterification of isobutyl alcohol and salicylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 3 ppm: Sweet, cooling, spicy with fruity nuances. Natural occurrence: Not reported found in nature.

2-ISOBUTYL THIAZOLE Synonyms: 2-Isobutylthiazole; 2-Isobutyl-1,3-thiazole; 2-(2-Methylpropyl)thiazole; Thiazole, 2-isobutyl- (8CI); Thiazole, 2-(2-methylpropyl)- (9CI) CAS No.: CoE No.:

18640-74-9 FL No.: n/a EINECS No.:

15.013 242-470-1

FEMA No.: JECFA No.:

3134 n/a

NAS No.:

3134

Description: 2-Isobutyl thiazole has a tomato leaf odor. Consumption: Annual: 10.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.610 mg IOFI: Nature Identical Empirical Formula/MW: C7H11NS/141.23 Specifications: (Burdock, 1997) Boiling point Refractive index

172-180∞C 1.4939 at 25∞C

Specific gravity

0.9953 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 2.80 0.50 1.60 1.00 0.01

Max. 5.20 3.00 2.80 1.00 0.10

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 0.40 1.00 0.10 2.80

Max. 1.25 1.60 1.00 5.20

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Synthesis: By cyclization of aliphatic amides with a,b-dibromo ether. Aroma threshold values: Detection: 3.5 ppb Taste threshold values: n/a Natural occurrence: Reportedly identified as the odorous component of tomatoes and in processed tomatoes.

ISOBUTYRALDEHYDE Synonyms: Isobutyl aldehyde; Isobutyric aldehyde; 2-Methyl propanal; Isobutyral; Isobutyraldehyde (8CI); Iso-butyraldehyde; Isobutyryl aldehyde; Isopropylaldehyde; Isopropyl aldehyde; Isopropylformaldehyde; Isopropyl formaldehyde; Methylpropanal; Methyl propanal; 2-Methyl-1-propanal; alpha-Methylpropionaldehyde; 2-Methylpropionaldehyde; Propanal, 2-methyl- (9CI); Propionaldehyde, 2-methyl; Valine aldehyde CAS No.: CoE No.:

78-84-2 92

FL No.: EINECS No.:

05.004 201-149-6

FEMA No.: JECFA No.:

2220 252

NAS No.:

2220

Description: Isobutyraldehyde has a characteristic sharp, pungent odor. Consumption: Annual: 1916.67 lb Individual: 0.001624 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.734 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O/72.10 Specifications: (FCC, 1996) Acid value

5 max

Boiling point

Appearance

Colorless, mobile liquid

Solubility

Assay

98% of C4H8O

Specific gravity

63.5∞C at 754 mmHg Miscible with alcohol, ether; soluble in water 1 ml in 125 ml 0.783-0.788

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 2.01 3.43 2.00 2.50

Max. 4.17 5.74 4.00 4.91

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 3.16 0.06 0.43 3.45

Max. 11.00 0.10 1.23 5.80

Synthesis: By oxidation of isobutyl alcohol with potassium dichromate and concentrated sulfuric acid. Aroma threshold values: Detection: 0.4 to 43 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple and currant aromas and in the essential oils from tobacco leaves and tea leaves, also in the essential oils of Pinus jeffreyi Murr. leaves, Citrus aurantium leaves, and Datura stramonium. Reported found in apple, banana, sweet and sour cherry, currants, kohlrabi, carrots, celery, peas, potato, tomato, peppermint, corn mint and spearmint oil, vinegar, wheat and rye breads, cheeses, butter, yogurt, egg, caviar, fatty fish,

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meats, hop oil, beer, brandy, rum, sherry, cider, whiskies, grape wines, cocoa, coffee, tea, filberts, peanuts, popcorn, oats, soybeans, honey, mushrooms, macadamia nuts, cauliflower, pear and apple brandy, rice, sukiyaki, malt, loquat, clary sage, shrimps, truffle, scallops and squid.

ISOBUTYRIC ACID Synonyms: Isopropylformic acid; 2-Methylpropanoic acid; Acetic acid, dimethyl-; Dimethylacetic acid; Isobutanoic acid; Isobutyric acid (8CI); Iso-butyric acid; Isopropylformic acid; alpha-Methylpropanoic acid; 2-Methylpropanoic acid; alpha-Methylpropionic acid; 2-Methylpropionic acid; Propanoic acid, 2-methyl- (9CI); Propionic acid, 2-methylCAS No.: CoE No.:

79-31-2 6

FL No.: EINECS No.:

08.006 201-195-7

FEMA No.: JECFA No.:

2222 253

NAS No.:

2222

Description: Isobutyric acid has strong penetrating odor of rancid butter. The odor and flavor are similar to n-butyric acid. Consumption: Annual: 2650.00 lb Individual: 0.002245 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 7.886 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.10 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

99-101.1% of C4H8O2

Solubility

Boiling point 155∞C Reducing substances Passes test

Specific gravity

1.392-1.395 Miscible in alcohol, most fixed oils, glycerin and propylene glycol; insoluble in water 0.944-0.948

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy Gelatin, pudding

Usual 20.29 0.02 2.00 5.62 10.77

Max. 40.73 3.40 4.00 11.32 20.10

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 7.73 7.73 100.00 200.00 1.97 4.20 21.04 47.31 62.00 124.00

Synthesis: By oxidation of isobutyl alcohol. Aroma threshold values: Detection: 10 ppb to 9.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in several essential oils: Arnica montana, Roman chamomile, Laurus nobilis, imperatoria, and in carob fruits (Siliqua dulcis); also identified in the essence of Seseli tortuosum, Artemisia transiliensis. Reported found in apple, banana, lingonberry, cranberry, currants, guava, papaya, grapes, pineapple, raspberry, strawberry, celery, potato, bell pepper, tomato, peppermint oil, breads, cheeses, butter, fish, cooked beef and pork, hop oil, beer, rum, cognac, whiskies, cider, honey, grape wines, cocoa, coffee, tea, pea-

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nuts, passion fruit, plums, mushrooms, mango, rice, shoyu, sake, buckwheat, laurel, dried bonito, Bourbon vanilla, shrimps, scallops and Chinese quince.

ISOEUGENOL Synonyms: 1-Hydroxy-2-methoxy-4-propenylbenzene; 2-Methoxy-4-propenylphenol; 4Propenyl guaiacol; Isoeugenol; 4-Hydroxy-3-methoxypropenylbenzene; 4-Hydroxy-3-methoxy-1-propenylbenzene; 2-Methoxy-4-(1-propenyl)phenol; Phenol, 2-methoxy-4-propenyl(8CI); Phenol, 2-methoxy-4-(1-propenyl)- (9CI); 4-Propenylguaiacol CAS No.: CoE No.:

97-54-1 172

FL No.: EINECS No.:

04.004 202-590-7

FEMA No.: JECFA No.:

2468 n/a

NAS No.:

2468

Description: Isoeugenol has a floral odor reminiscent of carnation. Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 40 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.420 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (FCC, 1996) Appearance

Pale-yellow, viscous liquid

Solidification point

Assay

99% min of phenols by vol

Solubility

Boiling point 266∞C Refractive index 1.572-1.577

Specific gravity

Not less than 12∞ Soluble in most fixed oils and ether; 1:5 in 50% alcohol; insoluble in glycerin 1.079-1.085

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy

Usual 0.21 10.88 0.14 0.00 4.25

Max. 0.35 14.38 0.17 0.04 6.63

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 4.56 3.60 4.34 3.27 6.22

Max. 6.42 3.60 4.34 5.61 9.62

Synthesis: By the alkaline isomerization of eugenol obtained from essential oils high in eugenol. Aroma threshold values: Detection: 100 ppb Taste threshold values: Taste characteristics at 10 ppm: Sweet spice and clove with woody and phenolic nuances. Natural occurrence: The commercial product is a mixture of cis- and trans-isomers; reported found in the essential oils of ylang-ylang and nutmeg; also in the oil from flowers of

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939

Michelia champaca and in the oil from seeds of Nectandra puchury. Reported found in bilberry, guava, blackberry, tomato, cinnamon, clove bud and stem, nutmeg, mace, thymus, tea, coffee, fatty fish, beer, rum, plum, mushroom, dill, malt wort, elder flower, cuttlefish, Chinese quince, pimento leaf and maté.

ISOEUGENYL ACETATE Synonyms: Acetyl isoeugenol; 2-Methoxy-4-propenylphenyl acetate; Acetisoeugenol; 4-Acetoxy-3-methoxy-1-propenylbenzene; Acetylisoeugenol; Isoeugenol, acetate; Isoeugenyl acetate; 2-Methoxy-4-(1-propenyl)phenol acetate; 2-Methoxy-4-prop-1-enylphenyl acetate; Phenol, 2-methoxy-4-propenyl-, acetate (8CI); Phenol, 2-methoxy-4-(1-propenyl)-, acetate (9CI) CAS No.: CoE No.:

93-29-8 220

FL No.: EINECS No.:

09.030 202-236-1

FEMA No.: JECFA No.:

2470 n/a

NAS No.:

2470

Description: Isoeugenyl acetate has a weak, rose-carnation, somewhat spicy, clove-like odor and an initially burning, then sweet, taste. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.600 mg IOFI: Artificial Empirical Formula/MW:

C12H14O/206.24

Specifications: (FCC, 1996) Acid value

2.0 max (phenol red TS)

Solidification point

Not less than 76∞C

Appearance

White crystals

Solubility

Soluble alcohol, most fixed oils, chloroform; insoluble in water; 1 g in 27 ml 95% alcohol

Assay

98% of C12H14O

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.48 5.43 5.47

Max. 18.49 7.38 7.37

Food Category Nonalcoholic beverages Soft candy

Synthesis: From isoeugenol and acetic acid by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 1.79 6.73

Max. 2.76 10.66

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ISOEUGENYL BENZYL ETHER Synonyms: 2-Methoxy-4-propenylphenyl ether; Benzene, 1-(benzyloxy)-2-methoxy-4-propenyl- (8CI); Benzene, 2-methoxy-1-(phenylmethoxy)-4-(1-propenyl)- (9CI); Benzyl alcohol, ether with isoeugenol; Benzyl isoeugenol ether; Benzyl 2-methoxy-4-propenylphenyl ether; Benzyl 2-methoxy-4-prop-1-enylphenyl ether; Isoeugenol benzyl ether; Isoeugenyl benzyl ether; 1-alpha-Phenyl-4-propenylveratrole CAS No.: CoE No.:

120-11-6 522

FL No.: EINECS No.:

04.018 204-370-6

FEMA No.: JECFA No.:

3698 n/a

NAS No.:

3698

Description: Isoeugenyl benzyl ether has a faint, floral odor of rose-carnation. Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.021 mg IOFI: n/a Empirical Formula/MW:

C17H18O2/254.33 Specifications: (Burdock, 1997) Appearance Boiling point Congealing point

White to ivory-colored crystalline powder 282∞C

Isoeugenyl content

Not more than 1.0%

Melting point

58-59∞C; 48∞C

>57.0∞C

Solubility

Approx. 1:50 in 90% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.47 4.78 4.16

Max. 13.00 5.00 5.66

Food Category Nonalcoholic beverages Soft candy

Usual 8.66 4.35

Max. 8.66 5.00

Synthesis: By benzylation of isoeugenol; also by alkaline isomerization of benzyleugenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL ETHYL ETHER Synonyms: 1-Ethoxy-2-methoxy-4-propenylbenzene; 2-Theroxy-5-propenylanisole; Ethyl isoeugenol; Benzene, 1-ethoxy-2-methoxy-4-propenyl- (8CI); Benzene, 1-ethoxy-2-meth-

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941

oxy-4-(1-propenyl)- (9CI); 1-Ethoxy-2-methoxy-4-(1-propenyl)benzene; 2-Ethoxy-5-propenylanisole; Ethyl isoeugenol; Isoeugenyl ethyl ether; 2-Methoxy-4-prop-1-enylphenetole CAS No.: CoE No.:

7784-67-0 190

FL No.: EINECS No.:

04.017 232-072-6

FEMA No.: JECFA No.:

2472 n/a

NAS No.:

2472

Description: Isoeugenyl ethyl ether has an odor similar to isoeugenol. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.787 mg IOFI: n/a Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance

Crystalline solid

Melting point

Boiling point

245∞C

Solubility

63-64∞C (With sublimation) Highly soluble in ether and benzene; soluble in alcohol and acetic acid

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 24.00 12.00 12.00

Max. 30.00 15.00 15.00

Food Category Nonalcoholic beverages Soft candy

Usual 8.00 19.00

Max. 10.00 22.00

Synthesis: From isoeugenol by boiling with ethyl p-toluenesulfonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL FORMATE Synonyms: 2-Methoxy-4-propenyl phenyl formate; Propenyl-2-methoxyphenylformate; Isoeugenyl formate; 2-Methoxy-4-(1-propenyl)phenyl formate CAS No.: CoE No.:

7774-96-1 356

FL No.: EINECS No.:

09.089 231-884-8

FEMA No.: JECFA No.:

2474 n/a

NAS No.:

2474

Description: Isoeugenyl formate has a faint, orris-like, green, sweet, woody odor with clovelike undertones and a warm, spicy flavor. Consumption: Annual: <1.00 lb Individual: 0.00000621 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.506 mg Empirical Formula/MW:

IOFI: Artificial

C11H12O3/192.22

Specifications: (Burdock, 1997) Appearance

Colorless to pale-straw yellow, viscous liquid

Isoeugenol content

1.5660 at 20∞C

Boiling point

282∞C

Solubility

Almost insoluble in water; soluble in alcohol; slightly soluble in propylene glycol

Congealing point

1.038 (1.12) at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.00 3.00 3.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 5.00

Max. 2.00 7.00

Synthesis: By formylation of isoeugenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOEUGENYL METHYL ETHER Synonyms: 1,2-Methoxy-4-propenylbenzene; Methyl isoeugenol; 4-Propenyl varatrole; Benzene, 1,2-dimethoxy-4-propenyl- (8CI); Benzene, 1,2-dimethoxy-4-(1-propenyl)(9CI); 1-(3,4-Dimethoxyphenyl)-1-propene; 3,4-Dimethoxypropenylbenzene; 1,2-Dimethoxy-4-(1-propenyl)benzene; Isoeugenol methyl ether; 1,3,4-Isoeugenol methyl ether; Isoeugenyl methyl ether; Isohomogenol; Isomethyleugenol; Methylisoeugenol; O-Methylisoeugenol; 1-Propene, 1-(3,4-dimethoxyphenyl)-; 4-Propenyl-1,2-dimethoxybenzene; Propenylguaiacol; 4-Propenylveratrole; 4-Prop-1-enylveratrole; 1-Veratryl-1-propene CAS No.: CoE No.:

93-16-3 186

FL No.: EINECS No.:

04.013 202-224-6

FEMA No.: JECFA No.:

2476 n/a

NAS No.:

2476

Description: Isoeugenyl methyl ether has a delicate, clove–carnation odor and a burning, bitter taste. Consumption: Annual: 2700.00 lb Individual: 0.002288 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 4 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.614 mg Empirical Formula/MW:

943

IOFI: Nature Identical

C11H14O2/178.23

Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Boiling point Refractive index

270∞C 1.566-1.569

Solubility Specific gravity

Soluble in most fixed oils; 1:2 in 70% alcohol; insoluble in glycerin and propylene glycol 1.047-1.053

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.21 4.82 10.21

Max. 19.61 10.81 15.13

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.00 2.45 5.71

Max. 9.00 4.45 10.49

Synthesis: By methylation of isoeugenol with methyl sulfate in alkaline solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The natural and the commercial products are a mixture of cis- and trans-isomers; originally isolated in the oil roots of Asarum arifolium Michx.; in the oil of Cymbopogon javanensis, Orthodon methylisoeugenoliferum F. (approx. 53%) and others. Reported found in orange peel oil, ginger, calamus, dried bonito and mastic gum leaf and fruit oil.

ISOEUGENYL PHENYLACETATE Synonyms: Isoeugenol a-toluate; 2-Methoxy-4-propenylphenyl phenylacetate; 4-Propenylguaiacyl phenylacetate CAS No.: CoE No.:

120-24-1 237

FL No.: EINECS No.:

09.710 204-381-6

FEMA No.: JECFA No.:

2477 n/a

NAS No.:

2477

Description: Isoeugenyl phenylacetate has an intensely sweet odor reminiscent of carnation. It has a vanilla, clove-like and honey odor and a sweet, spicy, slightly fruity flavor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.475 mg Empirical Formula/MW:

IOFI: Artificial

C18H18O3/282.34

Specifications: (Burdock, 1997) Acid value Appearance Assay Boiling point

1 max Yellowish, viscous liquid 95% min > 100∞C

Refractive index Solubility Specific gravity

1.575-1.577 1:2 in 95% alcohol; insoluble in water 1.113-1.117

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.37 1.51 1.01

Max. 2.77 1.51 1.55

Food Category Nonalcoholic beverages Soft candy

Usual 0.76 2.03

Max. 0.76 2.03

Synthesis: From phenylacetyl chloride plus sodium isoeugenol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Sweet, spice, clove, honey. Natural occurrence: Not reported found in nature.

ISOJASMONE Synonyms: 2-Hexyl-cyclopenten-2-one-1; 2-Cyclopenten-1-one, 2-methyl-3-(2-pentenyl)- (9CI); Isojasmone; 2-Methyl-3-(2-pentenyl)-2-cyclopenten-1-one; 2-Methyl-3-pent-2-enyl cyclopent-2-enone CAS No.: CoE No.:

11050-62-7 FL No.: n/a EINECS No.:

07.221 234-273-4

FEMA No.: JECFA No.:

3552 n/a

NAS No.:

3552

Description: Isojasmone has a green odor reminiscent of jasmine. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.603 mg IOFI: Artificial Empirical Formula/MW: C11H18O/166.26 Specifications: (Burdock, 1997) Appearance

Yellow to yellow-brown liquid

Refractive index

Assay

80% min

Solubility

1.4750-1.4800 at 20∞C 1:10 in 70% alcohol; 1:1 in 80% alcohol (Part 1 of 2)

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945

Specifications: (Burdock, 1997) (Continued) Flash point

100∞C

Specific gravity

Melting point

144∞C at 10 mmHg

0.908-0.920 at 25∞C; 0.911 at 22∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 1.79 1.20

Max. 10.00 2.34 1.86

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.20 1.25 1.69

Max. 1.86 1.59 2.51

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. dl-ISOLEUCINE Synonyms: a-Amino-b-methylvaleric acid; dl-Allo-isoleucine; dl-Isoleucine; dl-Isoleucine (9CI); Isoleucine,dl; Isoleucine, dl- (8CI) CAS No.: CoE No.:

443-79-8 n/a

FL No.: EINECS No.:

17.010 207-139-8

FEMA No.: JECFA No.:

3295 n/a

NAS No.:

3295

Description: dl-Isoleucine has a caramel, maple-syrup odor and slightly bitter taste. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 20.980 mg IOFI: Nature Identical Empirical Formula/MW: C6H13O2N/131.11 Specifications: (FCC, 1996) Appearance Assay

White, crystalline powder 98.5-101.5% of C6H13NO2

Heavy metals

Not more than 0.002%

Lead

Not more than 10 mg/kg

Loss on drying Not more than 0.3% Residue on ignition Not more than 0.1% Slightly soluble in water; Solubility insoluble in alcohol and in ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Meat products

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Synthesis: From the corresponding aldehyde by Bucherer’s reaction.

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. dl-ISOMENTHONE Synonyms: 5-Ethyl-2-(1-methylethyl)-, (Z)-; cis-para-Menthan-3-one; cis-1-Methyl-4-isopropyl-3-cyclohexanone; Cyclohexanone, 5-methyl-2-(1-methylethyl)-, cis- (9CI); Cyclohexanone, 5-methyl-2-(1-methylethyl)-, (Z)-; Isomenthone; dl-Isomenthone; 2-Isopropyl5-methyl-cyclohexanone; p-Menthan-3-one, (Z)-; 5-Methyl-2-(1-methylethyl) cyclohexanone; cis-5-Methyl-2-(1-methylethyl)cyclohexanone CAS No.: CoE No.:

491-07-6 2259

FL No.: EINECS No.:

07.078 207-727-4

FEMA No.: JECFA No.:

3460 430

NAS No.:

3460

Description: dl-Isomenthone has a peppermint odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 0.092 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 1998) Appearance

Colorless, slightly oily liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 210∞C

Specific gravity

1.449-1.451 Insoluble in water; soluble in alcohol and fats 0.895-0.925

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting

Usual 40.00

Max. 60.00

Food Category Chewing gum

Usual Max. 400.00 600.00

Synthesis: By hydrogenation of pipertone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Minty, cooling and refreshing mentholic. Natural occurrence: Reported found in peppermint oil.

a-ISOMETHYLIONONE Synonyms: a-Cyclocitrylidene butanone; Methyl-g-ionone (so called); 3-Buten-2-one, 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)- (8CI) (9CI); alpha-Cetone; Cetone alpha;

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alpha-Ionone, isomethyl-; alpha-Isomethylionone; Isomethyl-alpha-ionone; Iso-alphamethyl ionone; Methyl-alpha-isoionone; 3-Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)3-buten-2-one; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-3-methyl-3-buten-2-one CAS No.: CoE No.:

127-51-5 169

FL No.: EINECS No.:

07.036 204-846-3

FEMA No.: JECFA No.:

2714 404

NAS No.:

2714

Description: a-Isomethylionone has a fine violet and orris-like odor. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 5.794 mg IOFI: Artificial Empirical Formula/MW: C14H22O/206.30 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Clear, colorless to yellowish liquid 85% (min) 238∞C

Refractive index

1.498-1.503

Specific gravity

0.925-0.934

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 26.94 27.90 11.75 21.25

Max. 31.67 33.00 15.44 23.53

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.04 11.58 26.56

Max. 0.06 14.74 30.90

Synthesis: By condensation of citral with methyl ethyl ketone controlling the ratio between the n- and iso-forms; the methyl pseudo-ionone obtained is then subjected to ring closure, using strong alkali and high temperature (thus favoring the formation of iso-forms); See also monographs of a-, b-, and g-ionones. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-ISOMETHYLIONYL ACETATE Synonyms: 3-Buten-2-ol, 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, acetate; 3Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-yl acetate CAS No.: CoE No.:

68555-61-3 FL No.: n/a EINECS No.:

n/a 271-437-4

FEMA No.: JECFA No.:

3845 n/a

NAS No.:

n/a

Description: a-Isomethylionyl acetate has a soft violet-vetivert acetate odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.038055 mg Empirical Formula/MW:

IOFI: n/a

C16H26O2/250.37

Specifications: Boiling point 90∞C at 1 mmHg Flash point 98.9∞C Refractive index 1.470-1.480 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.930-0.940 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.15 0.50 0.10 0.10 0.07 0.20

Max. 3.00 5.00 2.00 2.00 1.50 2.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 4.00 2.00 2.00 2.00 1.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPENTYLAMINE Synonyms: 3-Methylbutylamine; Isoamino pentane; Isobutyl carbylamine; 1-Amino3-methylbutane; 1-Butanamine, 3-methyl-(9CI); Butylamine, 3-methyl-; Isoamylamine; gamma-Isoamylamine; Isopentylamine (8CI); Leucamine; 3-Methyl-1-butanamine; Monoisoamylamine CAS No.: CoE No.:

107-85-7 512

FL No.: EINECS No.:

11.001 203-526-0

FEMA No.: JECFA No.:

3219 n/a

NAS No.:

3219

Description: Isopentylamine has an unpleasant, ammoniacal odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg IOFI: Nature Identical Empirical Formula/MW: C5H13N/87.17

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Specifications: (Burdock, 1997) Colorless to pale strawcolored mobile liquid Boiling point 96.5-97.5∞C Refractive index 1.4083 at 20∞C Appearance

Miscible with water, alcohol, propylene glycol, glycerin and oils Specific gravity 0.7491 at 20∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.58 0.30 0.51 1.00

Max. 0.58 0.40 0.55 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.88 1.01 0.51

Max. 2.37 1.70 0.55

Synthesis: From isoamyl chloride and sodamide in liquid ammonia; by reduction of isoamyl nitrile. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rye ergot and in many botanical sources (Rosaceae, Saxifragaceae, Umbelliferae, Caprifoliaceae); also commonly found among the degradation products of proteins. Reported found in apple, banana, grapes, kale, rutabaga, tomato, wheat bread, cheeses, caviar, cooked beef and pork, hop oil, sherry, beer, red and white wine, cocoa, coffee, rhubarb and truffle.

ISOPENTYLIDENE ISOPENTYLAMINE Synonyms: N-(3-Methylbutylidene)-3-methyl-1-butylamine; N-Isoamylidene-isoamylamine; 1-Butanamine, 3-methyl-N-(3-methylbutylidene) CAS No.: CoE No.:

35448-31-8 FL No.: n/a EINECS No.:

11.017 n/a

FEMA No.: JECFA No.:

3990 n/a

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.039 mg (FEMA) Empirical Formula/MW:

Individual: n/a

IOFI: n/a

CH3

C10H21N/155.28

H3C

n/a

CH3 N

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products

Usual 0.05 0.15 0.01 0.12 0.05 0.05

Max. 0.30 0.80 0.05 1.00 0.50 0.50

Food Category Gravies Hard candy Instant coffee/tea Meat products Milk products Nonalcoholic beverages

Usual 0.05 0.10 0.02 0.05 0.11 0.01

Max. 0.50 0.70 0.10 0.50 0.70 0.10

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Reported uses (ppm): (FEMA, 2001) (Continued) Food Category Fats/oils Frozen dairy Fruit ices Gelatins, puddings

Usual 0.09 0.03 0.02 0.02

Max. 0.80 0.30 0.20 0.20

Food Category Seasonings/flavors Snack foods Soft candy Soups

Usual 0.10 0.10 0.13 0.01

Max. 0.50 0.50 0.60 0.08

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

ISOPHORONE Synonyms: 2-Cyclohexen-1-one, 3,5,5-trimethyl- (8CI) (9CI); Isoacetophorone; Isoforon; Isooctopherone; Isophoron; alpha-Isophoron; Isophorone; alpha-Isophorone; Ketones; 1,1,3-Trimethyl-3-cyclohexene-5-one; 3,5,5-Trimethylcyclohex-2-enone; 3,5,5-Trimethyl2-cyclohexen-1-one; 3,5,5-Trimethyl-2-cyclohexenone; 3,5,5-Trimethyl-2-cyclohexene-1one CAS No.: CoE No.:

78-59-1 n/a

FL No.: EINECS No.:

07.126 201-126-0

FEMA No.: JECFA No.:

Description: Isophorone has a slightly minty odor. Consumption: Annual: 5.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.218 mg Empirical Formula/MW:

3553 n/a

NAS No.:

3553

Individual: 0.00000423 mg/kg/day

IOFI: Nature Identical

C9H14O/138.20 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

99%

Solubility

Boiling point

215∞C; 213-214∞C; 89∞C at 10 mmHg

Specific gravity

1.4759 at 20∞C; 1.4789 at 21∞C Slightly soluble in water; soluble in oils 0.923; 0.9229; 0.9228 at 18∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 16.80 0.50 0.50 4.72

Max. 50.00 1.00 1.00 4.72

Food Category Gelatins, puddings Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 11.70 4.72 0.50 10.00

Max. 50.00 50.00 1.00 50.00

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Synthesis: Isophorone is an intermediate in the synthesis of 3,5-xylenol, 3,3,5-trimethylcyclohexanol. Aroma threshold values: Detection: 0.20 ppm Taste threshold values: Taste characteristics at 30 ppm: Sweet, green, waxy, woody, cooling pulpy mouthfeel and citrus. Natural occurrence: Reported found in cranberries, saffron, grapefruit juice, papaya, kohlrabi, peas, Parmesan cheese, roast beef, white wine, black tea, filberts, oats, Japanese plum, prunes, plumcot, starfruit, mango, rice, buckwheat, okra and sweet grass oil.

ISOPRENYL ACETATE Synonyms: 3-Methyl-3-butenyl acetate CAS No.: CoE No.:

5205-07-2 n/a

FL No.: EINECS No.:

09.655 225-996-6

FEMA No.: JECFA No.:

3991 1269

NAS No.:

n/a

Description: Isoprenyl acetate has fruity aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 1.841 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3

C7H12O2/128

O

CH3

O

CH3

Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Clear, colorless to slightly yellow liquid; fruity aroma 98

Identification test NMR, MS, IR spectra Refractive index Solubility

Boiling point 151-152∞C

Specific gravity

1.418-1.426 Insoluble in water; soluble in 151-152∞C organic solvents 0.904-0.914

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices

Usual 1.50 10.00 0.30 15.00 1.50 1.50 1.50 6.00 3.00

Max. 15.00 100.00 1.50 100.00 10.00 10.00 10.00 60.00 30.00

Food Category Gelatins, puddings Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 3.00 5.00 0.60 3.00 0.60 0.30 1.50 3.00

Max. 30.00 50.00 6.00 30.00 60.00 3.00 15.00 30.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple, nectarine and penpino fruit (Solanum muricantum)

cis-5-ISOPROPENYL-cis-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE Synonyms: Cyclopentanecarboxaldehyde, 2-methyl-5-(1-methylethenyl)-, R-(1a,2a,5a0)-; cis-2-Methyl-cis-5-isopropenylcyclopentan-1-carboxaldehyde; Photocitral CAS No.: CoE No.:

55253-28-6 FL No.: n/a EINECS No.:

05.123 n/a

FEMA No.: JECFA No.:

3645 n/a

NAS No.:

3645

Description: cis-5-Isopropenyl-cis-2-methylcyclopentan-1-caboxaldehyde has a minty camphoraceous odor. Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.481 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.23 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 95% 80-84∞C at 11 mmHg

Refractive index Solubility

1.4763 at 20∞C Insoluble in water; soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices

Usual 2.50 15.00 1.50 1.20

Max. 2.50 15.00 1.50 1.20

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.50 1.50 0.80 2.00

Max. 1.50 1.50 0.80 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-ISOPROPENYL-2-METHYL-2-VINYLTETRAHYDROFURAN Synonyms: Anhydro linalool oxide; 2-Ethenyl-2-methyl-5-(1-methylethenyl) tetrahydrofuran; Furan, 2-ethenyltetrahydro-2-methyl- 5-(1-methylethenyl)- (9CI); 5-Isopropenyl-2-

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methyl-2-vinyltetrahydrofuran; 2-Methyl-2-vinyl-5-isopropenyltetrahydrofuran; Tetrahydro-5-isopropenyl-2-methyl-2-vinylfuran CAS No.: CoE No.:

13679-86-2 FL No.: n/a EINECS No.:

13.097 237-184-9

FEMA No.: JECFA No.:

3759 n/a

NAS No.:

n/a

Description: 5-Isopropenyl-2-methyl-2-vinyltetrahydrofuran has a pungent, herbaceousgreen, bold-like camphoraceous, piney, terpene-like and slightly cineol-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.004 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

97-99%

Solubility

Boiling point 58∞C at 13 mmHg

Specific gravity

1.541-1.452 at 20∞C Insoluble in water; soluble in alcohol and fats 0.875-0.877 at 20∞C

Reported uses (ppm): (FEMA, 1990) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 0.03 0.04 0.03

Max. 0.90 0.10 0.12 0.10

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 0.04 0.04 0.03 0.007

Max. 0.12 0.12 0.10 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in passion fruit, muscat grape, white wine, coffee, geranium oil, cognac, grapefruit juice, coriander seed, lemon balm, clary sage, and bitter orange peel oil.

ISOPROPENYLPYRAZINE Synonyms: 2-Isopropenyl-1,4-diazine; 2-(2-Methylvinyl)pyrazine; 2-Isopropenylpyrazine; Isopropenylpyrazine; (1-Methylethenyl)pyrazine; Pyrazine, (1-methylethenyl)- (9CI) CAS No.: CoE No.:

38713-41-6 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

14.052 n/a

FEMA No.: JECFA No.:

3296 n/a

NAS No.:

3296

Individual: 0.00000001 mg/kg/day

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Trade association guidelines: FEMA PADI: 3.608 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H8N2/120.16 Specifications: (Burdock, 1997) Assay

C: 69.97%; H: 6.72%; N: 23.31%

Mass spectra

39(35), 41(18), 52(23), 67(24), 94(11), 119(100), 120(84)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Gravies Milk products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: By alkylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with ethylpyrazine, followed by the Hoffmann degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fried chicken, cocoa, roasted peanuts, peanut butter, oat groats, toasted sesame seeds and malt.

ISOPROPYL ACETATE Synonyms: Acetic acid, isopropyl ester (8CI); Acetic acid, 1-methylethyl ester (9CI); 2-Acetoxypropane; Isopropyl acetate; Isopropyl ethanoate; 1-Methylethyl acetate; Paracetat; 2-Propyl acetate. Note: Skin/eye irritant CAS No.: CoE No.:

108-21-4 193

FL No.: EINECS No.:

09.003 203-561-1

FEMA No.: JECFA No.:

2926 305

NAS No.:

2926

Description: Isopropyl acetate has an intense, fruity odor. On dilution, it has a sweet applelike flavor. Consumption: Annual: 166.67 mg/kg/day Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 70 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 10.156 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value

2 max

Boiling point

Appearance

Colorless, mobile liquid

Solubility

88∞C Miscible with alcohol, ether and fixed oils; 1 g in 72 ml water (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

99%

Specific gravity

0.866-0.869 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.25 53.08 19.18

Max. 38.00 70.83 29.27

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.25 13.14 43.09

Max. 23.25 17.91 66.09

Synthesis: By direct acetylation of isopropyl alcohol in the presence of various catalysts; concentrated H2SO4, diethyl sulfate, chlorosulfonic acid and boron trifluoride. Aroma threshold values: Detection; 1.7 to 4.4 ppm Taste threshold values: Taste characteristics at 60 ppm: Etherial, tutti-frutti, with a fruity apple and banana nuance. Natural occurrence: Reported found in pineapple, pear, cocoa, apple, banana, black currants, grapes, melons, strawberry, cheddar cheese, beer, white wine, red wine, cocoa, honey, soybean, yellow passion fruit, beans, plum brandy and nectarines.

p-ISOPROPYLACETOPHENONE Synonyms: Acetocumene; p-Acetyl cumol; 1,4-Acetyl-isopropyl benzol; 1-Isopropyl-4acetylbenzene; p-Isopropyl acetylbenzol; Methyl p-isopropylphenyl ketone; Acetophenone, 4'-isopropyl- (8CI); Cuminone; Ethanone, 1-(4-(1-methylethyl)phenyl)- (9CI); p-Isopropylacetophenone; 4-Isopropylacetophenone; 4'-Isopropylacetophenone; 1-(4-(1-Methylethyl)phenyl)ethanone; 1-(4-(1-Methylethyl)phenyl)ethan-1-one CAS No.: CoE No.:

645-13-6 651

FL No.: EINECS No.:

07.042 211-433-1

FEMA No.: JECFA No.:

2927 808

NAS No.:

2927

Description: p-Isopropylacetophenone has an odor reminiscent of orris and basil. It has a warm, spicy flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.527 mg IOFI: n/a Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance Colorless liquid Boiling point 252-254∞C (250∞C)

Solubility Specific gravity

Insoluble in water; soluble in aclohol 0.9755 at 15∞C; 0.975 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.55

Max. 3.90

Food Category Nonalcoholic beverages

Usual Max. 2.00 5.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 2.00 1.00

Max. 5.00 3.00

Food Category Soft candy

Usual 6.00

Max. 10.00

(Part 2 of 2)

Synthesis: By condensing cymene with acetyl chloride in the presence of AlCl3; also from benzol, acetyl chloride and isopropyl chloride via Friedel–Crafts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in oil of lavandin, starfruit and dried bonito.

ISOPROPYL ALCOHOL Synonyms: Dimethylcarbinol; Siopropanol; Alcohol, rubbing; Dimethylcarbinol; Hartosol; Hibistat; (component of) Hibistat; Isohol; 2-Hydroxypropane; Isopropanol; Isopropenol; Isopropyl alcohol (8CI); Isopropyl alcohol manufacture (strong-acid process); Isopropyl alcohol; Isopropyl alcohol, rubbing; 1-Methylethyl alcohol; 2-Propanol (9CI); Propan-2-ol; n-Propan-2-ol; Propol; i-Propyl alcohol; sec-Propyl alcohol; secondary Propyl alcohol; 2-Propyl alcohol; Sterisol hand disinfectant CAS No.: CoE No.:

67-63-0 n/a

FL No.:FL No.: 02.079 EINECS No.: 200-661-7

FEMA No.: JECFA No.:

2929 277

NAS No.:

2929

Description: Isopropyl alcohol has an alcoholic, somewhat unpleasant odor and a burning taste. Consumption: Annual: 191666.67 lb Individual: 0.1624 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340, 73.1, 172.515, 172.560, 172.712, 173.240, 73.1001 FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: 2.328 mg IOFI: Nature Identical Empirical Formula/MW: C3H8O/60.09 Specifications: (FCC, 1996) Appearance

Clear, colorless, flammable liquid

Assay

99.7% of C3H8O

Heavy metals (as Pb) Refractive index

Acidity

Not more than 10 mg/kg

Solubility

Distillation range 81.3-83.3∞C Nonvolatile residue <= 10 mg/kg

Water

<= 1 mg/kg 1.377 at 20∞C Miscible with water, alcohol, ether, chloroform and organic solvents <= 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.11 10.70

Max. 0.13 20.47

Food Category Hard candy Nonalcoholic beverages

Usual Max. 1202.00 1249.00 0.41 0.45 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 1.80 0.42

Max. 1.93 0.46

Food Category Soft candy

Usual 6.54

Max. 13.65

(Part 2 of 2)

Synthesis: Synthetically prepared from acetylene or propylene. Aroma threshold values: Detection: 40 to 601 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple and cognac aromas (esterified). Also found in apple, banana, grapefruit and lime juice, melon, papaya, pear, onion, peas, rutabaga, tomato, wheat bread, cheeses, milk, boiled egg, cooked beef, pork and mutton, hop oil beer, rum, cocoa, coffee, scotch whiskey, grape wines, peanut, pecan, soybean, honey, beans, plum brandy, walnut, crab, clam, prickly pear and clary sage.

ISOPROPYL BENZOATE Synonyms: Benzoic acid, isopropyl ester; Benzoic acid, 1-methylethyl ester; Isopropyl benzoate; 1-Methylethyl benzoate CAS No.: CoE No.:

939-48-0 652

FL No.: EINECS No.:

09.770 213-361-6

FEMA No.: JECFA No.:

2932 855

NAS No.:

2932

Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.014 mg IOFI: n/a Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point

218-219∞C

Specific gravity

Insoluble in water; readily soluble in alcohol and ester 1.0263 at 4∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.10

Max. 0.90

Synthesis: By heating benzoyl chloride and isopropyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, pear, cocoa, honey and feyoa fruit (Feyoa sellowiana).

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p-ISOPROPYLBENZYL ALCOHOL Synonyms: Cumic alcohol; Cuminic alcohol; Cuminol; Cuminyl alcohol; p-Cymen-1ol CAS No.: CoE No.:

536-60-7 88

FL No.: EINECS No.:

02.039 208-640-4

FEMA No.: JECFA No.:

2933 n/a

NAS No.:

2933

Description: p-Isopropylbenzene alcohol has an intense, persistent, caraway-like odor and an aromatic, burning taste. Consumption: Annual: <1.00 lb Individual: 0.00001464 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.680 mg IOFI: Nature Identical Empirical Formula/MW:

C10H14O/150.22

Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

From colorless to yellow liquid 248∞C 1.522 at 24∞C

Slightly soluble in water; miscible with alcohol and ether Specific gravity 0.978 at 20∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 10.00 42.77 1.69

Max. 30.00 55.55 5.08

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.00 26.90 44.54

Max. 22.00 32.49 49.20

Synthesis: From cuminaldehyde with H2 or NH3 under pressure in methanol solution and in the presence of Raney Ni catalyst; or by catalytic reduction of methyl p-isopropylbenzoate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from fruits of Cuminum cyminum and Carum carvi L.; also in the oils of Eucalyptus bakeris (esterified) and French lavender. Also reported found in mandarin peel oil, lingonberry, black currants, blackberry, tomato, cumin seed, peppermint oil, nutmeg, thymus, cognac, licorice, lovage seed, dill, laurel, turmeric, calabash nutmeg, angelica root oil and mastic gum leaf and fruit oil.

ISOPROPYL BUTYRATE Synonyms: Butanoic acid, 1-methylethyl ester; Butanoic acid, 2-methylethyl ester; Butyric acid, isopropyl ester; Isopropyl butanoate; Isopropyl butyrate CAS No.: CoE No.:

638-11-9 267

FL No.: EINECS No.:

09.041 211-320-7

FEMA No.: JECFA No.:

2935 307

NAS No.:

2935

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Description: Isopropyl butyrate has a pleasant odor reminiscent of butyric acid. Consumption: Annual: <1.00 lb Individual: 0.00000114 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 7.993 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1998) Acid value

2.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay 98.0% (min) Boiling point 129-131∞C

Specific gravity

1.390-1.396 Soluble in alcohol and oils; insoluble in water 0.863-0.869

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 18.00 38.59 19.02

Max. 30.00 64.86 34.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.28 11.09 38.44

Max. 27.50 19.57 64.57

Synthesis: From butyric acid and propylene in presence of concentrated H2SO4 at 125∞C in sealed tube; also from butyric acid and isopropyl alcohol in the presence of HCl or p-toluenesulfonic acid. Aroma threshold values: Detection: 43 to 86 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, estery, green and ripe. Natural occurrence: Reported found in strawberry, cranberry, kumquat peel oil, apricot, papaya, blue cheeses, sparkling wine, passion fruit and spineless monkey orange.

ISOPROPYL CINNAMATE Synonyms: Isopropyl b-phenylacrylate; Isopropyl 3-phenylpropenoate; Cinnamic acid, isopropyl ester; Isopropyl cinnamate; 1-Methylethyl 3-phenylpropenoate; 1-Methylethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 1-methylethyl ester CAS No.: CoE No.:

7780-06-5 325

FL No.: EINECS No.:

09.732 231-949-0

FEMA No.: JECFA No.:

2939 661

NAS No.:

2939

Description: Isopropyl cinnamate has a balsamic, sweet, dry, amber-like odor and a fresh, fruity flavor. Consumption: Annual: 150.00 lb Individual: 0.0001271 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000)

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Trade association guidelines: FEMA PADI: 0.581 mg Empirical Formula/MW:

IOFI: Artificial

C12H14O2/190.24 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless, viscous liquid

Solubility

Assay 98.0% (min) Boiling point 268-270∞C

Specific gravity

1.541-1.548 Insoluble in water; soluble in oils; miscible in alcohol 1.020-1.027

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.85 2.94 1.20

Max. 1.75 4.63 2.93

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.75 0.69 2.00

Max. 3.50 1.94 3.50

Synthesis: By esterification of isopropanol with cinnamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ISOPROPYL-2-CYCLOHEXENONE Synonyms: Crypton; Cryptone; 2-Cyclohexenone, 4-(1-methylethyl)-; 4-Isopropylcyclohex2-enone; DL-Kryptone CAS No.: CoE No.:

500-02-7 n/a

FL No.: EINECS No.:

07.172 207-898-5

FEMA No.: JECFA No.:

3939 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.028660 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H14O/138.21 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.15 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a

Max. 0.30 0.10 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.10

Max. 0.10 0.20

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2(4)-ISOPROPYL-4(2),6-DIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Dimethyl isopropyl dihydor-1,3,5-dithiazine CAS No.: CoE No.:

977161-99-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3782 n/a

NAS No.:

n/a

Description: This compound is a mixture of 2-isopropyl-4,6-dimethyldihydro-1,3,5-dithiazine and 4-isopropyl-2,6-dimethyldihydro-1,3,5-dithiazine. Consumption: Annual: n/a Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.147520 mg IOFI: n/a Empirical Formula/MW:

C8H17NS2/191.3 Specifications: (Burdock, 1997) Appearance

Assay

Liquid 44% 2-Isopropyl-4,6-dimethyl-1,3,5dithiazine; 27% 4-isopropyl-2,6-dimethyl-1,3,5-dithiazine; ª13% 2,4,6-trimethyldihydro-1,3,5-dithiazine; ª4% 4methyl-2,6-diisopropyl-1,3,5-dithiazine; ª8% 6-methyl-2,4-diisopropyl1,3,5-dithiazine; ª2% 2,4,6-triisoporpyl-dihydro-1,3,5-dithiazine

Boiling point 104-105∞C at 1.7 mbar

Solubility

Soluble in propylene glycol, alcohol and triacetin

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Hard candy Meat products

Usual 0.50 0.50 1.00 0.50 0.50 0.50

Max. 5.00 5.00 20.00 5.00 5.00 5.00

Food Category Milk products Nut products Snack foods Soft candy Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.05 0.50 0.50 0.50 0.10

Max. 1.00 5.00 5.00 5.00 2.00

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ISOPROPYL FORMATE Synonyms: Formic acid, isopropyl ester; Formic acid, 1-methylethyl ester; Isopropyl formate; 1-Methylethyl formate CAS No.: CoE No.:

625-55-8 503

FL No.: EINECS No.:

09.165 210-901-2

FEMA No.: JECFA No.:

2944 304

NAS No.:

2944

Description: Isopropyl formate has a characteristic fruity, ether-like odor and a sweet taste reminiscent of plum. Consumption: Annual: <1.00 lb Individual: 0.000000017 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 25 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 10.871 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.10 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point

67-70∞C

Specific gravity

1.364-1.370 Slightly soluble in water; completely miscible with alcohol, ether and most organic solvents 0.877-0.883

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 52.00 26.30

Max. 30.00 76.00 37.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.50 16.70 48.00

Max. 27.00 23.00 72.83

Synthesis: By direct esterification. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: Sweet, fruity with a berry lift. Natural occurrence: Reported found in coffee, mushrooms, plum brandy and dwarf quince.

ISOPROPYL HEXANOATE Synonyms: Isopropyl caproate; Isopropyl capronate; Isopropyl hexylate; Hexanoic acid, 1-methylethyl ester; Isopropyl hexanoate CAS No.: CoE No.:

2311-46-8 312

FL No.: EINECS No.:

09.062 219-000-9

FEMA No.: JECFA No.:

2950 308

NAS No.:

2950

Description: Isopropyl hexanoate has a sweet, delicate, fruity odor of pineapple; fresh, sweet, berry-like taste. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status:

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CoE: Approved. Bev.: 1 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 2.732 mg Empirical Formula/MW:

963

IOFI: Nature Identical

C9H18O2/158.24 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Solubility

Assay Boiling point

99.0% (min) 176∞C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.854-0.860

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 7.00

Max. 18.00 9.00 9.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.16 3.00 6.50

Max. 3.73 5.00 10.00

Synthesis: By esterification of hexanoic acid with isopropyl alcohol in benzene solution in the presence of trace amounts of concentrated H2SO4 and subsequent azeotropic distillation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry, blue cheese, Parmesan and Gruyere cheese, grapes and starfruit.

ISOPROPYL ISOBUTYRATE Synonyms: Isobutyric acid, isopropyl ester; Isopropyl isobutyrate; Isopropyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 1-methylethyl ester (9CI) CAS No.: CoE No.:

617-50-5 290

FL No.: EINECS No.:

09.415 210-517-5

FEMA No.: JECFA No.:

2937 309

NAS No.:

2937

Description: Isopropyl isobutyrate has an intense, fruity, ether-like odor Consumption: Annual: <1.00 lb Individual: 0.00000087 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 12.596 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

1.394-1.399 (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Assay

95.0% (min)

Solubility

Boiling point 121∞C

Specific gravity

Insoluble in water; soluble in most organic solvents 0.845-0.850 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 15.00 65.60 26.25

Max. 30.00 93.40 31.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 23.00 15.30 64.80

Max. 28.50 24.80 93.40

Synthesis: By boiling isobutyl chloride and isopropyl alcohol. Aroma threshold values: Detection: 26 to 60 ppb Taste threshold values: n/a Natural occurrence: Reported found in laurel.

ISOPROPYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 1-methylethyl ester; Isopropyl isovalerate; 1Met hylethyl 3-methylbutanoate CAS No.: CoE No.:

32665-23-9 FL No.: 445 EINECS No.:

09.450 251-145-3

FEMA No.: JECFA No.:

2961 310

NAS No.:

2961

Description: Isopropyl isovalerate has an ether-like odor similar to the n-propyl ester and a sweet, apple-like taste. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 2.302 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

1.394-1.399

Assay

95.0% (min)

Solubility

Insoluble in water; soluble in most organic solvents

Boiling point

68-70∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.29 7.20

Max. 10.00 26.86 11.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.60 4.00 10.00

Max. 9.00 8.00 15.50

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Synthesis: From isobutene and isopropyl alcohol in the presence of CO and HF under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, 1-methylethyl ester; Isopropyl 2-methylbutyrate; 1-Methylethyl 2-methylbutanoate CAS No.: CoE No.:

66576-71-4 FL No.: n/a EINECS No.:

09.547 266-411-4

FEMA No.: JECFA No.:

3699 210

NAS No.:

3699

Description: Isopropyl 2-methylbutyrate has a fruity, sweet, green, oily, ethereal, tropical odor with a pineapple nuance. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.723 mg IOFI: n/a Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point

81-83∞C at 100 mmHg

1.395-1.399 Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 3.00 3.00 10.00 3.00 2.00 2.00 2.00 3.00

Max. 10.00 10.00 20.00 10.00 10.00 15.00 10.00 15.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 2.00 1.00 1.00 0.10 5.00 5.00 1.00

Max. 10.00 5.00 5.00 1.00 20.00 15.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, sweet, apple, pineapple, green with tutti-frutti and citrus nuances. Natural occurrence: Reported found in Concord grape and strawberry fruit.

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2-ISOPROPYL-5-METHYL-2-HEXENAL Synonyms: iso-Dihydrovandulyl aldehyde; 2-Hexen-1-al, 2-isopropyl-5-methyl-; 2-Hexenal, 5-methyl-2-(1-methylethyl)- (9CI); 2-Hexen-1-al, 5-methyl-2-(1-methylethyl)-; 2-Isopropyl-5-methyl-2-hexenal; 2-Isopropyl-5-methylhex-2-enal; 2-Isopropyl-5-methyl- 2hexen-1-al; 5-Methyl-2-(1-methylethyl)-2-hexenal CAS No.: CoE No.:

35158-25-9 FL No.: n/a EINECS No.:

05.107 252-406-4

FEMA No.: JECFA No.:

3406 n/a

NAS No.:

3406

Description: 2-Isopropyl-5-methyl-2-hexenal has a fruity, blueberry odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.510 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O2/154.24 Specifications: (Burdock, 1997) Boiling point 189∞C

Specific gravity

0.845 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 2.00 1.00 2.00

Max. 1.00 2.00 1.00 2.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 2.00 0.50 1.00 2.00

Max. 2.00 0.50 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

5-ISOPROPYL-2-METHYLPYRAZINE Synonyms: 2-Isopropyl-5-methylpyrazine; 2-Methyl-5-(1-methylethyl)pyrazine; 2-Methyl5-isopropylpyrazine; Pyrazine, 2-isopropyl-5-methyl-; Pyrazine, 2-methyl-5-(1-methylethyl) CAS No.: CoE No.:

13925-05-8 FL No.: 2268 EINECS No.:

14.026 n/a

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a

FEMA No.: JECFA No.:

3554 n/a

NAS No.:

3554

Individual: <0.000001 mg/kg/day

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Trade association guidelines: FEMA PADI: 1.1720 mg Empirical Formula/MW:

967

IOFI: Nature Identical

C8H12N2/ Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual n/a n/a n/a

Max. 4.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual n/a n/a

Max. 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, coffee and cooked trassi.

2-ISOPROPYL-4-METHYLTHIAZOLE Synonyms: Thiazole, 4-methyl-2-(1-methylethyl)-; 2-Isopropyl-4-methylthiazole; 4Methyl-2-(1-methylethyl)thiazole; Thiazole, 4-methyl-2-(1-methylethyl)- (9CI) CAS No.: CoE No.:

15679-13-7 FL No.: n/a EINECS No.:

15.026 239-758-4

FEMA No.: JECFA No.:

3555 n/a

NAS No.:

3555

Description: 2-Isopropyl-4-methylthiazole has a green, vegetable, nutty, rooty, earthy odor. Consumption: Annual: 126.67 lb Individual: 0.0001073 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.022 mg IOFI: n/a Empirical Formula/MW: C7H11NS/141.23 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 96%; 4% 2,5-Dihydro-2-isopropul-4-methyl-thiazole 63-65∞C at 12 mmHg

Refractive index Solubility Specific gravity

1.4989 at 20∞C Slightly soluble in water; miscible in fat 1.0065 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting

Usual 0.20 0.30 0.10

Max. 2.00 4.00 2.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages

Usual Max. 0.10 2.00 0.10 2.00 0.10 1.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings Hard candy

Usual 0.15 0.20

Max. 1.50 2.00

Food Category Soft candy Sweet sauce

Usual Max. 0.10 1.00 0.10 1.50 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Alliaceous, earthy, sulfury coffee with a tropical fruity nuance. Natural occurrence: Reported found in roasted meat, fried potato, tomato, oat groats, coriander seed and durian (Durio zibethinus).

ISOPROPYL MYRISTATE Synonyms: Isopropyl tetradecanoate; Tetradecanoic acid, 1-methyethyl ester; Isopropyl myristate; 1-Methylethyl tetradecanoate; Myristic acid, isopropyl ester (8CI); Tetradecanoic acid, isopropyl; Tetradecanoic acid, isopropyl ester; Tetradecanoic acid, 1-methylethyl ester (9CI); 1-Tridecanecarboxylic acid, isopropyl ester CAS No.: CoE No.:

110-27-0 386

FL No.: EINECS No.:

09.105 203-751-4

FEMA No.: JECFA No.:

3556 311

NAS No.:

3556

Description: Pure isopropyl myristate is virtually odorless, very slightly fatty, but not rancid. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): Approved as an excipient (CDER, 1999) JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 4.564 mg IOFI: Nature Identical Empirical Formula/MW: C14H34O2/270.46 Specifications: (JECFA, 2001) Acid value

2.0 max Colorless to pale-yellow, oily liquid

Refractive index Saponification value

Assay

99%

Solubility

Boiling point Iodine value

192∞C at 22 mmHg £1

Specific gravity

Appearance

1.432-1.437 205-211 Insoluble in water and glycerol; soluble in alcohol 0.847-0.855

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.00 10.00 20.00

Max. 50.00 30.00 50.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 20.00

Max. 30.00 50.00

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Synthesis: By conventional esterification of isopropanol with myristic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil, papaya, starfruit, plum brandy, coriander seed and loquat.

2-ISOPROPYLPHENOL Synonyms: o-Cumenol; 1-Hydroxy-2-isopropylbenzene; o-Isopropylphenol; Phenol, 1-(1methylethyl)-; 1-Hydroxy-3-isopropylbenzene; 2-Isopropylphenol; Isopropylphenol, ortho; 2-(1-Methylethyl)phenol; Phenol, o-isopropyl- (8CI); Phenol, 2-(1-methylethyl)- (9CI).] CAS No.: CoE No.:

88-69-7 n/a

FL No.: EINECS No.:

04.044 201-852-8

FEMA No.: JECFA No.:

3461 697

NAS No.:

3461

Description: 2-Isopropylphenol has a medicinal, creosote odor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.197 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point

213-214∞C

Specific gravity

1.525-1.530 Slightly soluble in water; miscible in alcohol 0.989-0.999

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 1.00 2.00

Max. 2.00 3.00

Food Category Seasonings, flavors Soups

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 1 ppb Taste threshold values: n/a Natural occurrence: Reported found in Japanese whiskey, Romano cheese and dried bonito.

p-ISOPROPYLPHENYLACETALDEHYDE Synonyms: Cuminic acetaldehyde; p-Cymen-7-carboxaldehyde; Homo-cuminic aldehyde; 4-Isopropyl phenyl acetaldehyde; Acetaldehyde, (p-isopropylphenyl)-; Benzeneacet aldehyde, 4-(1-methylethyl) (9CI); Cumyl acetaldehyde; p-Cymene-7-carboxaldehyde; p-

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Isopropylphenylacetaldehyde; 4-Isopropylphenylacetaldehyde; 4-Isopropyl phenylacet aldehyde; 4-(1-Methylethyl)benzeneacetaldehyde CAS No.: CoE No.:

4395-92-0 132

FL No.: EINECS No.:

05.044 224-522-5

FEMA No.: JECFA No.:

2954 n/a

NAS No.:

2954

Description: p-Isopropylphenylacetaldehyde has a characteristic bark odor and a citrus, bittersweet, fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.159 mg IOFI: Artificial Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

230∞C (243∞C) 1.5200 at 20∞C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.955 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 0.51 0.40

Max. 1.05 0.75 0.83

Food Category Nonalcoholic beverages Soft candy

Usual 0.51 0.41

Max. 0.55 0.81

Synthesis: From cumyl magnesium chloride and ethyl formate or triethyl s-formate followed by acid hydrolysis of the acetal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL PHENYLACETATE Synonyms: Isopropyl a-toluate; Benzeneacetic acid, 1-methylethyl ester (9CI); Isopropyl phenylacetate; 1-Methylethyl benzeneacetate CAS No.: 4861-85-2 CoE No.: 2158

FL No.: 09.786 EINECS No.: 225-468-5

FEMA No.: JECFA No.:

2956 n/a

NAS No.:

2956

Description: Isopropyl phenylacetate has a fragrant, rose-like scent; sweet, honey-like flavor with a wine undertone. Consumption: Annual: <1.00 lb Individual: 0.00000087 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.627 mg Empirical Formula/MW:

971

IOFI: Artificial

C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance Liquid Boiling point 253∞C

Specific gravity

1.0096 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.80 3.17 1.90

Max. 2.50 5.67 2.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.60 1.33

Max. 2.00 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Honey, with musty and powdery floral rosy notes. Natural occurrence: Not reported found in nature.

3-(p-ISOPROPYLPHENYL)-PROPIONALDEHYDE Synonyms: Cuminyl acetaldehyde; p-Cymyl propanal; p-Isopropylhydrocinnamaldehyde; 3(p-Isopropylphenyl)-propionic aldehyde; 3-(p-Cumenyl)propionaldehyde; 3-(p-Isopropyl phenyl)propionaldehyde CAS No.: CoE No.:

7775-00-0 2261

FL No.: EINECS No.:

05.094 231-885-3

FEMA No.: JECFA No.:

2957 n/a

NAS No.:

2957

Description: 3-(p-Isopropylphenyl)-propionaldehyde has a powerful, sweet, green, floral odor and a peculiar sweet, green fruity flavor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.983 mg IOFI: Artificial Empirical Formula/MW: C12H16O/176.26 Specifications: (Burdock, 1997) Appearance

Colorless, viscous liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 2.50

Max. 5.00

Food Category Gelatins, puddings

Usual Max. 2.38 4.77 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Frozen dairy

Usual 11.81 2.25 1.48

Max. 23.53 2.88 2.96

Food Category Nonalcoholic beverages Soft candy

Usual 1.22 11.74

Max. 2.38 23.43

(Part 2 of 2)

Synthesis: By condensation of cumin aldehyde with acetaldehyde, followed by hydrogenation to the saturated aldehyde; also from cumyl magnesium chloride and propyl formate, followed by acid hydrolysis of the acetal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL PROPIONATE Synonyms: Isopropyl propionate; 1-Methylethyl propanoate; Propanoic acid, 1-methylethyl ester (9CI); Propionic acid, isopropyl ester; iso-Propyl propanoate; iso-Propyl propionate CAS No.: CoE No.:

637-78-5 404

FL No.: EINECS No.:

09.123 211-300-8

FEMA No.: JECFA No.:

2959 306

NAS No.:

2959

Description: Isopropyl propionate has a bittersweet taste reminiscent of plum. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 4.768 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 2001) Appearance

Liquid

Refractive index

Assay

98%

Solubility

Boiling point 108-111∞C

Specific gravity

1.384-1.390 Completely miscible with alcohol and with diluted alcohol 0.863-0.869 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.50 23.47 10.00

Max. 12.50 36.03 32.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.93 7.40 23.60

Max. 9.73 11.75 34.37

Synthesis: By direct esterification in benzene solution and in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a

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Taste threshold values: Taste characteristics at 20 ppm: Fruity, berry with a slight bubble gum nuance. Natural occurrence: Reported found in raspberry, currant, kumquat peel oil, papaya and plum brandy.

2-ISOPROPYLPYRAZINE Synonyms: Pyrazine, isopropyl-; Pyrazine, (1-methylethyl)CAS No.: CoE No.:

29460-90-0 FL No.: n/a EINECS No.:

14.123 249-646-7

FEMA No.: JECFA No.:

3940 n/a

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.251350 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C7H10N2/122.16 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 0.50 1.00 1.00 0.50

Max. 1.00 2.00 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 100 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ISOPROPYL TIGLATE Synonyms: Isopropyl-a-methyl crotonate; Isopropyl-3-methyl-2-butenoate CAS No.: CoE No.:

1733-25-1 10729

FL No.: EINECS No.:

09.513 217-067-9

FEMA No.: JECFA No.:

3229 312

NAS No.:

3229

Description: Isopropyl tiglate has a sweet, minty odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998)

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Trade association guidelines: FEMA PADI: 1.725 mg Empirical Formula/MW:

IOFI: Artificial

C8H15O2/143.20 Specifications: (JECFA, 1998) Acid value

2.0 (max)

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 73∞C

Specific gravity

1.421-1.441 Completely miscible with alcohol and diluted alcohol 0.897-0.903

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.00 9.60 0.25 4.00

Max. 4.00 18.00 0.25 8.00

Food Category Gelatins, puddings Nonalcoholic beverages Processed vegetables Soft candy

Usual 2.50 1.25 0.20 7.00

Max. 5.00 2.50 0.20 14.00

Synthesis: By photolysis of 2,2,5,5-tetramethyldihydro-3-furanone in methanol; also by esterification of 3-methyl-2-butenoic acid with isopropyl alcohol in the presence of concentrated sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Green, minty and vegetative. Natural occurrence: Not reported found in nature.

2-ISOPROPYL-N,2,3-TRIMETHYLBUTYRAMIDE Synonyms: Butanamide, N-2,3-trimethyl-2-(1-methylethyl)-; N-2,3-Trimethyl-2-isopropyl butamide; N-2,3-Trimethyl-2-isopropylbutanamide CAS No.: CoE No.:

51115-67-4 FL No.: n/a EINECS No.:

16.053 256-974-4

FEMA No.: JECFA No.:

3804 n/a

NAS No.:

n/a

Description: 2-Isopropyl-N-2,3-trimethylbutyramide has a cool, mint-menthol type odor. Consumption: Annual: 65,000.00 lb Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.2925 mg IOFI: n/a Empirical Formula/MW: C10H21NO/171.28 Specifications: Appearance

White, crystalline solid

Melting point

56-64∞C (Part 1 of 2)

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Specifications: (Continued) Assay

99.3-100%

Boiling point

83-84∞C

Solubility

Practically insoluble in water; soluble in fat, diethyl ether, ethanol and hydrocarbons (Part 2 of 2)

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Chewing gum

Usual Max. 3.00 8.00 750.00 3000.00

Food Category Confection, frosting Hard candy

Usual Max. 50.00 150.00 50.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Oral threshold of detection: 50 ppm. Duration of cooling sensation from a 200-ppm solution: 2 to 5 min. Natural occurrence: Not reported found in nature.

ISOPULEGOL Synonyms: p-Menth-8-en-3-ol; 1-Methyl-4-isopropenylcyclohexan-3-ol; Cyclohexanol, 5methyl-2-(1-methylethenyl)-, (1R-(1alpha,2beta,5alpha))-; Isopulegol CAS No.: CoE No.:

89-79-2 2033

FL No.: EINECS No.:

02.067 201-940-6

FEMA No.: JECFA No.:

2962 755

NAS No.:

2962

Description: Isopulegol is a cyclic non-aromatic alcohol. Consumption: Annual: 5016.00 lb Individual: 0.004251 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.921 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24

Specifications: (FCC, 1996) Acid value Appearance Aldehydes Assay Boiling point

1.0 max Colorless liquid 1.0% as citronellal 95% of C10H18O 91∞ at 12 mmHg

Optical rotation Refractive index Solubility Specific gravity

Between 0∞ and -7∞ 1.470-1.475 1:4 in 60% alcohol 0.904-0.913

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 2.01

Max. 3.17

Food Category Gelatins, puddings

Usual Max. 8.78 10.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 13.94 11.67

Max. 18.96 14.95

Food Category Nonalcoholic beverages Soft candy

Usual Max. 3.77 5.06 12.57 17.31 (Part 2 of 2)

Synthesis: Several stereoisomers are possible; only l-isopulegol and d-a-isopulegol have been isolated from mixtures of alcohols obtained by cyclization of d-citronellal. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: Minty cooling, herbaceous peppermint nuance. Natural occurrence: l-Isopulegol has been reported found in the essences of lemongrass; East African geranium and Eucalyptus citriodora, d-isopulegol is present in the oils of Backhousia and Baeckea citriodorae; d-neoisopulegol is found in Mentha rotundifolia. Also reported found in orange juice, citrus peel oils, currant bud, ginger, corn mint oil, cognac, rum, buchu oil, lemon balm and mastic gum oil.

ISOPULEGONE Synonyms: p-Menth-8-en-3-one; 1-Methyl-4-isopropenyl-cyclohexan-3-one; 1-Methyl-4-isopropenyl-3-cyclohexanone; Cyclohexanone, 5-methyl-2-(1-methylethenyl)-, trans-(9 CI); Isopulegon; Isopulegone; trans-Isopulegone; p-Menth-8-en-3-one, trans-; trans-5-Methyl-2-(1methylethenyl)cyclohexanone; trans-5-Methyl-2-(1-methylvinyl)cyclohexan- 1-one CAS No.: CoE No.:

29606-79-9 FL No.: 2051 EINECS No.:

07.067 249-725-6

FEMA No.: JECFA No.:

2964 754

NAS No.:

2964

Consumption: Annual: <1.00 lb Individual: 0.00002894 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.131 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/152.23

Specifications: (JECFA, 2000) Appearance

Colorless to yellow liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point 208∞C

Specific gravity

1.465-1.473 Soluble in alcohol and oils; insoluble in water; miscible in ethanol 0.9250.932

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 1.59 11.00

Max. 2.62 14.59

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 6.14 6.99 2.18 3.02 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 6.38

Max. 10.68

Food Category Soft candy

Usual Max. 9.45 12.22 (Part 2 of 2)

Synthesis: The structure of isopulegone was defined by Tiemann and Schmidt as well as by Hugh, Kon and Linstead; usually prepared from isopulegol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Natural isopulegone is dextrorotatory; reported found in the essential oils from leaves of Bystropogon mollis, peppermint, pennyroyal and other mentha oils.

ISOPULEGYL ACETATE Synonyms: Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, acetate; Isopulegyl acetate CAS No.: CoE No.:

57576-09-7 FL No.: 2067 EINECS No.:

09.219 260-820-1

FEMA No.: JECFA No.:

2965 756

NAS No.:

2965

Description: Isopulegyl acetate has a sweet, mint-like odor. Consumption: Annual: 76.67 lb Individual: 0.00006497 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.317 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

95.0% (min) 104-105∞C

Specific gravity

1.454-1.457 Soluble in oils; insoluble in water; miscible in alcohol 0.929-0.936

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.36 6.53 5.07 3.10

Max. 2.15 9.77 6.67 4.38

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.15 1.41 6.06

Max. 3.15 2.60 8.45

Synthesis: By prolonged heating of citronellal with acetic anhydride (with or without sodium acetate) Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Woody, berry, green and camphoraceous with a fruity nuance. Natural occurrence: Reported found in buchu and peppermint oils.

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ISOQUINOLINE Synonyms: 2-Benzazine; Benzo(c)pyridine; 2-Azanaphthalene; Benzopyridine; Isoquinoline (8CI) (9CI); Leucoline; beta-Quinoline CAS No.: CoE No.:

119-65-3 487

FL No.: EINECS No.:

14.001 204-341-8

FEMA No.: JECFA No.:

2978 n/a

NAS No.:

2978

Description: Isoquinoline has an odor reminiscent of benzaldehyde and anise. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated in 1980 Trade association guidelines: FEMA PADI: 0.182 mg IOFI: n/a Empirical Formula/MW: C9H7N/129.15 Specifications: (Burdock, 1997) Appearance

Low-melting, crystalline solid

Refractive index

Boiling point

243∞C

Solubility

Melting point

26.5∞C

Specific gravity

1.61478 at 20∞C Slightly soluble in water; soluble in most organic solvents 1.0980 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 0.60 0.60

Max. 0.50 0.75 0.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.60 0.60 0.60

Max. 0.75 0.75 0.75

Synthesis: Obtained from coal tar (238 to 250∞C boiling fraction); it is isolated as the sulfate or as is by repeated freezing. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in milk and dried bonito; also occurs in coal tar, where it is formed during the dry distillation of coal.

ISOSAFROLE (PROHIBITED) Synonyms: 3,4-Methylenedioxy-1-propenylbenzene CAS No.: CoE No.:

120-58-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Isosafrole has an anise-like odor. Use of isosafrole in foods is not permitted in the U.S. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 (Prohibited from use in food)

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FDA (other): n/a JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

979

IOFI: n/a

C10H10O2/162.18 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Colorless liquid 252∞C (127-128∞C at 15 mmHg) 6.7-6.8∞C

Refractive index

1.5777 at 20∞C

Solubility

Soluble in most organic solvents

Specific gravity

1.122 at 20∞C

Reported uses (ppm): n/a Synthesis: By alkaline isomerization of safrole using KOH at the boil or an alcoholic NaOH solution at room temperature under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Of the two isomers (cis- and trans-), the trans-form is the more stable and has been isolated in the pure state, probably occurring in the essential oil of ylang-ylang; it has been identified in the oils of Illicium religiosum and Ligusticum acutilobum Sieb. and Zucc.

ISOVALERIC ACID Synonyms: Delphinic acid; Isobutyl formic acid; Isopropylacetic acid; b-Methyl butyric acid; Valerianic acid; Acetic acid, isopropyl; Butanoic acid, 3-methyl- (9CI); Butyric acid, 3-methyl-; Delphinic acid; Isopentanoic acid; Isovalerianic; Isovaleric acid (8CI); 3-Methylbutanoic acid; 3-Methylbutyrate; beta-Methylbutyric acid; beta-Methyl butyric acid; 3-Methylbutyric acid CAS No.: CoE No.:

503-74-2 8

FL No.: EINECS No.:

08.008 207-975-3

FEMA No.: JECFA No.:

3102 259

NAS No.:

3102

Description: Isovaleric acid has a characteristic disagreeable, rancid, cheese-like odor. It is extremely penetrating and persistent with a sour taste. May consist of one or a mixture of isomers or n-pentanoic acid and/or 2- or 3-methyl butanoic acid. Consumption: Annual: 1850.00 lb Individual: 0.001567 mg/kg/day Regulatory Status: CoE: Approved. Bev.:1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.817 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13

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Fenaroli’s Handbook of Flavor Ingredients

Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

99% of C5H10O2

Solubility

Boiling point 175∞C

Specific gravity

1.401-1.405 Soluble in alcohol, chloroform, ether and water 0.923-0.928

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 1.30 3.40 2.00 4.86 0.60 1.90

Max. 2.00 5.50 2.40 9.85 2.00 14.00

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 5.64 3.40 0.35 0.58 0.00 5.07

Max. 12.10 12.00 1.50 1.20 2.00 7.76

Synthesis: By oxidation of isoamyl alcohol or isovaleric aldehyde. Aroma threshold values: Detection: 190 ppb to 2.8 ppm Taste threshold values: n/a Natural occurrence: Of the three possible isomers of n-valeric acid, only isovaleric acid has extensive application in flavoring; originally reported in seal and dolphin fat; subsequently isolated from valerian; also reported found in the essential oils of cypress, citronella, laurel leaves, cajeput, Cymbopogon javanensis, hops, Persea pubescens, geranium, American peppermint, spearmint, rosemary, lemongrass, Eucalyptus goniocalyx and other spp., tobacco, Monarda fistulos, Thymus mastichina, Artemisia frigida, and probably in lavender; reported among the constituents of petitgrain lemon. Also reported found in many foods including apple, currants, guava, grapes, papaya, peach, pineapple, raspberry, strawberry, potato, bell pepper, vinegar, breads, many cheeses, fish, chicken, lamb, hop oil, beer, cognac, whiskies, cider, sherry, grape wines, rum, cocoa, tea, coffee, honey, soybean, passion fruit, mushrooms, marjoram, plum, brandy, starfruit, trassi, rice, jackfruit, sake, sukiyaki, buckwheat, corn oil, cashew apple, malt, wort, Bourbon vanilla, shrimp, mussels, cherimoya, Cape gooseberry and Chinese quince fruit.

IVA Botanical name: Achillea moschata Jacq. Botanical family: Compositae Other names: Musk yarrow Foreign names: Achillea musquee (Fr.), Feldgarbe (Ger.), Achillea musgada (Sp.), Achillea muschiata (It.) CAS No.: CoE No.:

977091-61-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6089

Description: Herbaceous plant growing 15 to 20 cm (6 to 8 in.) high, with alternate leaves, white flowers and oblong achenes. The plant blooms between July and August. Iva is often harvested and mistaken for other Achillea species. These species are similarly aromatic and sometimes offered commercially under the name genepi, a term that should be reserved only for Artemisia glacialis L. The parts used are the leaves and the flowering tops. Iva has a bitter, tonic taste and aromatic odor. There is little known about the essential oil; it is obtained by steam distillation of the flowers. The odor of the oil is warm and herb-like, resembling hops and tansy oils.

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981

Derivatives: Infusion (3%), tincture (10% in 60% alcohol), fluid extract and essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The oil is blue-green when freshly distilled, but fades on aging. Composition: Some constituents include borneol, cineol and ivain. The major flavonoid constituents found in exudates were 6-hydroxyflavonol 3,6,4'-trimethyl ethers.84 Aroma threshold values: n/a Taste threshold values: n/a

Iva Extract CAS No.: CoE No.:

977091-62-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Iva. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

84 Valant-Vetschera

and Wollenweber. (2001). Biochem. Syst. Ecol. 29, 149.

n/a n/a

NAS No.:

6090

Individual: n/a

IOFI: Natural

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983

J JAMBU OLEORESIN Botanical name: Spilanthes acmelia (also, acmella) var. oleracea Botanical family: Asteraceae (Compositae) Other names: Para cress; Brasil cress; Jambu of Para CAS No.: CoE No.:

90131-24-1 FL No.: n/a EINECS No.:

n/a 290-335-0

FEMA No.: JECFA No.:

3783 n/a

NAS No.:

n/a

Description: Jambu oleoresin is traditionally extracted from all parts of the plants of the genus Spilanthes. There are at least 40 species and varieties within the genus Spilanthes that grow throughout tropical and subtropical areas, especially around swamps, pastures, coastal areas, roads and cultivated areas. The part of the plant from which the oleoresin is derived was not identified in the FEMA GRAS list. Young leaves and root tips are used in salads and as a potherb in tropical Asia. S. acmella var. oleracea flowers have been used as a spice for foods and dentifrice flavoring in Japan. S. americana flowers are used as a spice in Columbia. Jambu oleoresin is used in India as a flavoring for chewing tobacco. Also called the “toothache bush” in parts of Africa and South America, as the roots are often chewed to alleviate the pain of a toothache. The liquid essential oil or resin mixture is described as having a citrus, herbal, tropical or musty odor, with a taste that is strangely effervescent, pungent, cooling and/or numbing. Derivatives: Oleoresin Individual: 0.003333 mg/kg/day Consumption: Annual: 0.00 lb85 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.8752 mg IOFI: n/a Specifications: n/a Physical–chemical characteristics: Essential oil composition: The major flavoring constituents are alkamides, particularly spilanthol. Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Condiments, relishes Fish products Nonalcoholic beverages Processed vegetables

Usual 25.00 20.00 10.00 10.00 25.00 5.00

Max. 50.00 100.00 30.00 30.00 50.00 20.00

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups Sweet sauce

Usual Max. 5.00 20.00 20.00 100.00 5.00 20.00 5.00 10.00 10.00 30.00

Aroma threshold values: n/a Taste threshold values: n/a

85 Lucas

et al. (1999). Flavor and Extract Manufacturers’ Association, Washington, D.C. CD-ROM.

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JASMINE Botanical name: Jasminum officinale L. and other species of Jasminum Botanical family: Oleaceae Other names: White jasmine; Common jasmine Foreign names: Jasmin (Fr.), Jasmin (Ger.), Jazsmin (Sp.), Gelsomino (It.) Description: Jasmine grows extensively around the Mediterranean basin, especially on the Cole Azure and in Sicily. Today the entire Mediterranean area is actively participating in the cultivation of jasmine. The plant normally grows fairly tall; to facilitate the harvesting of the white odoriferous flowers, the plant is pruned so as not to exceed a height of 1 to1.5 m (39 to 59 in.). Cultivation is done by transplanting from greenhouses into areas where adequate irrigation is available and where the temperature never drops below 5∞C. The species J. grandiflorum is sometimes grafted onto J. officinale to render the latter more resistant to harsher atmospheric conditions. Jasmine normally blooms from June to September. The only part used is the flower, which must be harvested before dawn. Jasmine has a warm, intensely floral aroma. Derivatives: Concrete and absolute essence Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Flowers contain benzyl acetate, benzyl alcohol, linalool, phenyl-acetic acid, methyl anthranilate, farnesol, cis-3-hexynyl acetate, cis- and trans-linalool oxide, nerolidol, cis-jasmone, trans-jasmone, cis- and trans-ethyl jasmonates, jasmolactone, d-jasmonic acid lactone and methyl dehydrojasmonate. Aroma threshold values: n/a Taste threshold values: n/a

Jasmine Absolute CAS No.: CoE No.:

977146-68-1 246

FL No.: EINECS No.:

08.126 n/a

FEMA No.: JECFA No.:

2598 n/a

NAS No.:

2598

Description: The absolute essence is obtained by extraction of the concrete with 95 to 96% ethanol using special techniques. The yields range between 42 and 55%. Jasmine absolute has a floral, warm, rich and highly diffusive odor and tea-like undertone. Consumption: Annual: 158.33 lb Individual: 0.0001341 mg/kg/day Regulatory Status: CoE: Jasmine concrete/absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Nonalcoholic beverages 2.84; ice creams 3.01; candy 4.22; baked goods 12.62; gelatins and puddings 3.02; chewing gum 43.45 FDA: 21 CFR 182.20 FDA (other): See above, Jasmine. JECFA: n/a

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.776 mg Specifications: (Burdock, 1997) Acid value 11-15 Refractive index Ester value 115-142 Specific gravity Optical rotation +3∞6' to +3∞54'

985

IOFI: Natural 1.4850-1.4912 at 20∞C 0.935-0.948 at 20∞C

Physical–chemical characteristics: It is a dark-orange, somewhat viscous liquid. The absolute, derived from Italian concrete (yield, approximately 55%), is a yellowish-brown liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 1.81 3.20 4.36 1.31

Max. 2.84 43.45 5.61 1.93

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.51 5.52 0.61 1.39

Max. 1.30 5.52 1.57 2.10

Aroma threshold values: n/a Taste threshold values: n/a

Jasmine Concrete CAS No.: CoE No.:

977125-38-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2599 n/a

NAS No.:

2599

Description: The concrete is extracted from flowers using petroleum ether with an average yield of approximately 3%. It is a waxy, bownish-red mass. It smells like jasmine and is partially soluble in 95 to 96% ethanol. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Jasmine concrete/absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Nonalcoholic beverages 2.84; ice creams 3.01; candy 4.22; baked goods 12.62; gelatins and puddings 3.02; chewing gum 43.45 FDA: 21 CFR 182.20 FDA (other): See above, Jasmine. JECFA: n/a Trade association guidelines: FEMA PADI: 1.645 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 10.41 2.01

Aroma threshold values: n/a Taste threshold values: n/a

Max. 2.00 12.62 3.01

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.26 0.69 2.61

Max. 3.02 1.54 4.22

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Jasmine Oil Other names: Concrete jasmin Italian; Concrete jasmin turc; Hyperabsolute jasmine; Jasmin; Jasmin absolute; Jasmin comores; Jasmin wax; Jasmine concrete; Jasmine oil, French; Oil of jasmine; Oils, jasmine CAS No.: CoE No.:

8022-96-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2600 n/a

NAS No.:

2600

Description: Obtained by distilling the absolute essence with superheated steam at reduced pressure (35 to 40 mmHg) and at 88 to 92∞C, based on the original concrete; yields, up to 23.5%. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: Jasmine oil: Category 2 (not considered to constitute a risk to health in the quantities used) FDA: 21 CFR 182.20 FDA (other): See above, Jasmine. JECFA: n/a Trade association guidelines: FEMA PADI: 0.840 mg IOFI: Natural Essential oil composition: The oil contains alcohols (nerol, nerolidol, terpineol, etc.), benzaldehyde, benzylacetate, linalyl acetate, phenols (p-cresol, eugenol), acids and ketones (jasmone). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 1.10 10.35 5.05 1.03

Max. 1.40 106.60 6.71 1.63

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.09 3.15 0.49 1.38

Max. 1.67 3.15 0.64 2.38

Aroma threshold values: n/a Taste threshold values: n/a

Jasmine Spiritus CAS No.: CoE No.:

977038-79-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Jasmine. Consumption: Annual: 8.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.229 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.20 0.25

Aroma threshold values: n/a Taste threshold values: n/a

Max. 4.00 0.75

2601 n/a

NAS No.:

2601

Individual: 0.00000706 mg/kg/day

Food Category Nonalcoholic beverages Soft candy

IOFI: Natural Usual 0.50 1.00

Max. 1.00 3.00

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Flavor Ingredients

987

JASMONE Synonyms: 3-Mehyl-2-(2-pentenyl)-2-cyclopenten-1-one (main component) CAS No.: CoE No.:

488-10-8 n/a

FL No.: EINECS No.:

07.094 207-668-4

FEMA No.: JECFA No.:

3196 n/a

NAS No.:

3196

Description: Jasmone has a floral, fruity, warm, spicy jasmine odor. cis-Jasmone is widely used in the creation of high quality florals like jasmine and tuberose. Also used in the reconstitution of synthetic essential oils. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.967 mg IOFI: Nature Identical Empirical Formula/MW: C11H16O/164.25 Specifications: (Burdock, 1997) Appearance

Yellow oil 134-135∞C at 12 mmHg; 109-110∞C at 5 mmHg; 257Boiling point 258∞C at 755 mmHg 1.4979 at 23∞C; 1.50058 at Refractive index 15∞C

Specific gravity Solubility

0.9437 at 22∞C; 0.9466 at 23∞C Slightly soluble in water; soluble in alcohol, ether and carbon tetrachloride

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.37 4.88 2.78

Max. 3.75 10.00 6.22

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.14 1.11 3.86

Max. 5.14 2.77 8.91

Synthesis: A review and classification on the synthesis of jasmone is available.86 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The cis-form is reportedly occurring naturally; it is found in the essential oils of jasmine (3%), jonquil, and Pittosporum glabratum, in neroli oil, in peppermint (Mentha piperita), and in bergamot, apricot, raspberry, cinnamon, corn mint and spearmint oils, beer, tea, soybean and heated beans.

JUNIPER (BERRIES) Botanical name: Juniperus communis L. Botanical family: Pinaceae (Cupressaceae) 86 Anonymous.

(1958). Fr. Ses Parfums, 1, 39.

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988

Fenaroli’s Handbook of Flavor Ingredients

Foreign names: Genievre commun (Fr.), Heide Wacholder (Ger.), Enebro (Sp.), Ginepro (It.) CAS No.: CoE No.:

977038-80-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2602 n/a

NAS No.:

2602

Description: The genus Juniperus includes 60 to 70 species. It is a thickly branched tree resembling a shrub that may reach several meters in height. Juniper grows in dry areas in Europe, Asia, Africa and North America. It has an irregular stem, leaves terminated by a sharp thorn and round, blue-violet berries. Junipers are widely used as ornamental trees. The small flowers bloom from May to June. The dried product of Italian origin may yield up to 2.6% essential oil. The berries are the part used, wrinkled or dried. Juniper has an aromatic odor and a bitter taste. Derivatives: Infusion (1 to 3%), distillation waters, distillate (in 60 to 70% ethanol) and fluid and soft aqueous extracts. Consumption: Annual: 6283.33 lb Individual: 0.005324 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.738 mg IOFI: Natural Essential oil composition: Juniper berries contain approximately 2% volatile oil, juniperin, resin (approximately 10%), proteins, and formic, malic and acetic acids. Additionally fatty acid, sterol and terpene contents been analyzed from extracts of unripe and ripe berries.87 The dried fruit contains oil of juniper, pinenecamphene, cadinenes and other diterpene acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 20.00

Max. 2000

Food Category Condiments, relishes

Usual 10.00

Max. 60.00

Aroma threshold values: n/a Taste threshold values: n/a

Juniper Extract CAS No.: CoE No.:

84603-69-0 FL No.: n/a EINECS No.:

n/a 283-268-3

FEMA No.: JECFA No.:

Description: See above, Juniper. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Juniper. JECFA: n/a Trade association guidelines: FEMA PADI: 17.939 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

87 Guerra-Hernandez

Usual 80.00 45.00

Max. 100.00 60.00

et al. (1988). Cience. Ind. Farm 7, 8.

2603 n/a

NAS No.:

2603

Individual: 0.0001605 mg/kg/day

Food Category Meat products Nonalcoholic beverages

IOFI: Natural Usual Max. 0.50 1.00 80.00 100.00 (Part 1 of 2)

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989

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 15.00 15.00

Max. 20.00 20.00

Food Category Soft candy

Usual 20.00

Max. 30.00

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Juniper Oil Other names: Juniperberry oil; Juniper berry oil; Juniper berry oil, terpenes; Oil of juniper; Oil of juniper berry; Oils, juniper; Oils, Juniperus communis CAS No.: CoE No.:

8002-68-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2604 n/a

NAS No.:

2604

Description: The oil should be obtained exclusively by steam distillation of the nonfermented berries; because of extensive gin production (obtained from fermented and subsequently distilled berries), the oil results as a by-product of gin distillation. The by-product oil is much less aromatic, lacking the oxygenated fractions. It is almost entirely insoluble in dilute alcohol, even after subsequent rectification and is not suitable in the formulation of compounded oils. The oil has a characteristic odor and an aromatic bitter taste. Consumption: Annual: 700.00 lb Individual: 0.0005932 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Juniper. JECFA: n/a Trade association guidelines: FEMA PADI: 6.533 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between -15∞ and 0∞

Heavy metals (as Pb) Passes test

Refractive index Specific gravity

Between 1.474 and 1.484 at 20∞C Between 0.854 and 0.879

Physical–chemical characteristics: The oil, obtained by steam distillation of the dried ripe berries, is a colorless to yellow liquid. Essential oil composition: The oils contain b-pinene, myrcene, d-lemonene, cymene, camphene, a-terpineol, borneol and a- and g-cadinene. The constituents vary, depending on the origin of the plant. The terpeneless or sesquiterpeneless essential oils are destined for specific applications. The volatile oil is composed of 50% monterpenes (pinene, myrcene, sabinene). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 27.22 8.80 2.91 3.30

Aroma threshold values: n/a Taste threshold values: n/a

Max. 60.04 14.08 4.00 6.19

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 40.33 4.55

Max. 5.00 45.18 8.96

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K KARAYA GUM Botanical name: Sterculia urens Roxb. Botanical family: Bixaceae Other names: Crystal gum; Jum karaya; Gum sterculia; Partially oxidized, partially deacetylated gum karaya; Indian tragacanth; Indian tragacanth gum; Kadaya; Kadaya gum; Karaya gum (CI); Katilo; Katilo gum; Kullo; Kullo gum; Kuteera; Mucara; Silex gum; Sterculia; Sterculia gum CAS No.: CoE No.:

9000-36-6 n/a

FL No.: EINECS No.:

n/a 232-539-4

FEMA No.: JECFA No.:

2605 n/a

NAS No.:

2605

Description: Gum karaya is the exudate of Sterculia urens, a tall (30 ft) bushy tree, native to India, where it grows in forests of the eastern and central mountains. The trees are tapped and the exudate, which may be several pounds in weight, is collected and sold at auction. Crude gum karaya is cleaned, ground, sized and blended to obtain uniform grades. Impurities range from 0.1 to 3% and consist primarily of bark, but other foreign matter may be present. The part used is exudate from the bark. The gum has a slight vinegar smell. Consumption: Annual: 11,666.67 lb Individual: 0.009887 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 133.133, 133.134, 133.162, 133.178, 133.179, 150.141, 150.161, 184.1349 FDA (other): n/a JECFA: ADI: Not specified (1988) Trade association guidelines: FEMA PADI: 0.017 mg IOFI: Natural Specifications: (FCC, 1996) Arsenic (as As) Not more than 3 mg/kg Ash (acid-insoluble) Not more than 1.0% Foreign gums Passes test

Lead Loss on drying Starch

Heavy metals (as Pb)

Not more than 0.002%

Viscosity of a 1% solution

Insoluble matter

Not more than 3.0%

Not more than 5 mg/kg Not more than 20.0% Passes test Not less than the minimum or within the range claimed by the vendor

Physical–chemical characteristics: Food grade gum is usually a white to pinkish-gray powder. The gum has a high acetyl content and has the tendency of splitting off free acetic acid on aging, the rate of splitting depending on temperature, humidity and particle size. It is one of the least soluble gums. It does not dissolve in water to give a clear solution, but absorbs water rapidly to form viscous solutions at low concentrations. Solutions lose viscosity on aging or in the presence of electrolytes or excess acid. Composition: Gum karaya is a complex polysaccharide with a very high molecular weight, approximately 9,500,000 daltons. The gum karaya molecule contains D-rhamnose, D-galac-

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Fenaroli’s Handbook of Flavor Ingredients

tose and D-galacturionic acid units. Ratios of 43% D-galacturionic acid, 13% D-galactose and 15% L-rhamnose have been obtained by hydrolysis. Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products Milk products

Usual 0.07 0.00 0.20

Max. 1.50 0.02 0.20

Food Category Nonalcoholic beverages Soft candy

Usual 0.01 1.09

Max. 0.02 8.05

Aroma threshold values: n/a Taste threshold values: n/a

KELP Botanical name: Analipus japonicus, Eisenia bycyclis, Hizikia fusiforme, Kjellmaniella gyrata, Laminaria angastata, Laminaria claustonia, Laminaria digitata, Laminaria japonica, Laminaria longicruris, Laminaria longissima, Laminaria ochotensis, Laminaria saccharina, Macrocystis pyrifera, Petalonia fascia, Scytosiphon lomentaria and Undaria pinnatifida CAS No.: CoE No.:

977001-75-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2606 n/a

NAS No.:

2606

Description: The major commercial species are Macrocystis pyrifera, Laminaria digitata and Laminaria cloustoni. Macrocystis pyrifera is harvested from extensive beds in the Pacific Ocean off the coast of southern California by means of large ocean going vessels with mechanical cutting and loading equipment. The giant kelp is a perennial that lives 8 to 10 years. The mature stipes range in length from 50 to 200 ft. It grows in water 25 to 80 ft deep in areas having a rocky bottom and strong currents and is attached to the ocean floor by a hold-fast or root-like structure. Laminaria species are prevalent off the coasts of Maine and Nova Scotia. They range from 5 to 15 ft in length. The entire plant, minus the roots, is used. The seaweed may be chopped to provide coarse particles or it may be ground to a fine powder. It has a salty, characteristic taste. Consumption: Annual: 10,000.00 lb Individual: 0.008516 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.365, 184.1120 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Arsenic (as As, inorganic) Ash (total) Heavy metals (as Pb)

Not more than 3 mg/kg Not more than 45.0% Not more than 0.002%

Iodine content Between 0.1 and 0.5% Lead Not more than 10 mg/kg Loss on drying Not more than 13.0%

Physical–chemical characteristics: It has a dark-green to olive-brown color. Composition: The primary constituent of kelp is alginic acid. Aroma threshold values: n/a Taste threshold values: n/a

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2-KETO-4-BUTANETHIOL Synonyms: 4-Mercapto-2-butanone CAS No.: CoE No.:

34619-12-0 FL No.: 11498 EINECS No.:

12.055 n/a

FEMA No.: JECFA No.:

3357 559

NAS No.:

3357

Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: n/a Empirical Formula/MW: C4H8OS/104.17 Specifications: (JECFA, 2000) Assay

99%

Boiling point

59-60∞C at 15 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: By reduction of 4-bromo-2-butanone with NaHS; by reacting methyl vinyl ketone with hydrogen sulfide; from methyl vinyl ketone and thioacetamide; from methyl vinyl ketone and hydrogen sulfide at 12 to 15∞C by patented process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

KOLA NUT (COLA NUT) Botanical name: Cola acuminata Schott and Endl. and other Cola species Botanical family: Sterculiaceae Foreign names: Cola (Fr.), Kola (Ger.), Cola (Sp.), Cola (It.) Description: The trees of kola nut are divided into two species. C. nitida is the most important and valuable species; its fruits are called “large” cola nuts. C. nitida grows wild in the forests of the Ivory Coast and is cultivated in several areas of tropical Africa and South and Central America. C. acuminata is the other species; its fruits are called “small” cola nuts. It also grows wild or may be cultivated in Angola, Congo and other tropical areas in Africa. The part used is the seed. Kola nut has a bitter flavor. Derivatives: Tincture (20% in 60% ethanol) and fluid, soft and dried extracts (also tanninfree) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Kola: Category 4 (with limits on caffeine)

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FDA: See below, Kola Nut Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main constituents of C. acuminata include xanthine alkaloids (caffeine 2.4 to 2.6%, theobromine <0.1%, theophylline); flavonoids (d-catechol ~3%, colatin, colanin); anthocyanin pigment (kola red); and organic acids (tanninic acid, quinic acid, butaine and vitamins) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Kola Nut Extract CAS No.: CoE No.:

68916-19-8 FL No.: 149/2041 EINECS No.:

07.015 272-824-0

FEMA No.: JECFA No.:

2607 n/a

NAS No.:

2607

Description: See above, Kola Nut. Consumption: Annual: 815,000.00 lb Individual: 0.6906 mg/kg/day Regulatory Status: CoE: Kola nut extract: Category 4 (with limits on caffeine). Use levels in ppm: Baked goods 3778; frozen dairy 4458; soft candy 370; gelatins, puddings 370; nonalcoholic beverages 1045; alcoholic beverages 1338; hard candy 1178 FDA: 21 CFR 182.20 FDA (other): See above, Kola. JECFA: n/a Trade association guidelines: FEMA PADI: 36.490 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 71.90 158.10 54.13 148.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 133.80 377.80 445.80 370.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 80.52 117.80 68.98 104.50 144.00 370.00

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L LABDANUM Botanical name: Cistus species — Cistus ladaniferus L., C. creticus. Botanical family: Cistaceae Foreign names: Ladanum (Fr.), Ladanum (Ger.), Labdano (Sp.), Labdano (It.) Description: Shrubs growing in thickets in several Mediterranean islands (Crete, Cyprus) and countries (Spain particularly). In the Spanish region of Zamora, C. ladaniferus L. and its varieties are predominant. On the other hand, the extractive use of C. creticus growing on the island of Crete is steadily decreasing. The part used is resin gum from leaves and twigs. Labdanum has a sweet, herbaceous, balsamic odor reminiscent of ambergris with a rich, lasting, animal-like undertone. Derivatives: Concrete, absolute and resinoid Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Herb: Category 5 (with limits on eucalyptol and thujone) FDA: See below, Labdanum Absolute FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The oil contains a-pinene (3.5%), camphene (11%), limonene (2.6%), g-terpinene (2%), bornyl acetate (4.2%), a-thujone (0.8%), carophylline (0.47%), d-phellandrene (0.41%), linalool (0.5%), eucalyptol (0.2%), cadinene (0.3%), benzaldehyde, myrcene, p-cymene (4%), eugenol (trace). Levels of some components vary depending on the harvesting time (CoE, 2000). Also see below, Labdanum oil. Aroma threshold values: n/a Taste threshold values: n/a

Labdanum Absolute CAS No.: CoE No.:

977046-98-2 134

FL No.: EINECS No.:

05.046 n/a

FEMA No.: JECFA No.:

2608 n/a

NAS No.:

2608

Description: Prepared by alcoholic extraction of the concrete in approximately 55 to 60% yields. The absolute consists of a semisolid, olive-green mass with a characteristic ambergris odor. Consumption: Annual: 115.00 lb Individual: 0.00009745 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 20.33; frozen dairy 9.58; soft candy 12.07; gelatins, puddings 8.49; nonalcoholic beverages 3.88; alcoholic beverages 4.07; chewing gum 0.10 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.287 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 2.93 12.06

Max. 4.07 20.33

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 4.00 8.49 2.83 3.88 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Chewing gum Frozen dairy

Usual 0.08 4.59

Max. 0.10 9.58

Food Category Soft candy

Usual 7.61

Max. 12.07

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Labdanum Oil Other names: Cistus labdanum oil; Cistus oil; Labdanum absolute sictus; Labanum gum extract; Oils, labdanum; Oil of labdanum CAS No.: CoE No.:

8016-26-0 134

FL No.: EINECS No.:

05.046 n/a

FEMA No.: JECFA No.:

2609 n/a

NAS No.:

2609

Description: The oil, obtained by steam distillation of the crude gum resin, is a bright-yellow liquid that turns brown with age. It has a strong, balsamic odor reminiscent of ambergris on dilution. There is also an oil called cistus oil, which is steam-distilled directly from the dried leaves and twigs. The oil has a characteristic herbaceous odor reminiscent of chamomile. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 2.44; frozen dairy 2.05; meat products 2.00; condiment, relishes 2.00; soft candy 2.20; sweet sauce 3.50; gelatins, puddings 2.02; nonalcoholic beverages 1.80; alcoholic beverages 1.86; chewing gum 0.47 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.396 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Between 18 and 86

Refractive index

Angular rotation Between +0∞15' and +7∞ Ester value Between 31 and 86 Heavy metals (as Pb) Passes test

Solubility in alcohol Specific gravity

Between 1.492 and 1.507 at 20∞C Passes test Between 0.905 and 0.993

Physical–chemical characteristics: The oil is a golden-yellow, viscous liquid. It turns darkbrown on standing. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents of the oil include terpenes, benzaldehyde, acetophenone, a ketone with a peppermint odor, acetic acid and eugenol. Reported uses (ppm): (FEMA, 1299) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.57 1.27 0.34 1.00 0.60 0.59

Aroma threshold values: n/a Taste threshold values: n/a

Max. 1.86 2.40 0.47 2.00 2.05 2.02

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.06 1.00 0.56 1.16 3.50

Max. 0.08 2.00 1.80 2.20 3.50

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Labdanum Oleoresin CAS No.: CoE No.:

977092-72-0 134

FL No.: EINECS No.:

05.046 n/a

FEMA No.: JECFA No.:

2610 n/a

NAS No.:

2610

Description: See above, Labdanum. Consumption: Annual: 1.33 lb Individual: 0.00000112 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 14.11; frozen dairy 6.78; soft candy 9.70; gelatins, puddings 8.00; nonalcoholic beverages 4.56; alcoholic beverages 4.00 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.066 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 3.78 1.95

Max. 4.00 14.11 6.79

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 2.74 5.82

Max. 8.00 4.56 9.70

Aroma threshold values: n/a Taste threshold values: n/a

LACTIC ACID Synonyms: Acetonic acid; Ethylidenelactic acid; 1-Hydroxyethanecarboxylic acid; 2Hydroxypropanoic acid; alpha-Hydroxypropionic acid; 2-Hydroxypropionic acid; Lachydrin; Lactic acid ; DL-Lactic acid; Milk acid; Ordinary lactic acid; Propanoic acid, 2-hydroxy-; Propionic acid, 2-hydroxy-; Racemic lactic acid; Unichem LACA CAS No.: CoE No.:

598-82-3 4

FL No.: EINECS No.:

06.004 209-954-4

FEMA No.: JECFA No.:

2611 n/a

NAS No.:

2611

Description: Lactic acid has a slightly sour odor and taste. It consists of a mixture of lactic acid (C3H6O3) and lactic acid lactate (C6H10O5). The commercial product is the racemic form. It is usually available in solutions containing 50 to 90% lactic acid. Consumption: Annual: 5,300,000.00 lb Individual: 4.4915 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 150.161, Part 133, 150.141, 184.1061, 131.144, 172.814 FDA (other): Approved as an excipient. (CDER, 1999) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.924 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O3/90.08 Specifications: (FCC, 1996) Appearance Assay

Colorless or yellowish, syrupy liquid 95%-105% of C3H6O3

Heavy metals

10 mg/kg max

Residue on ignition 0.1% max (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Chloride

0.1% max

Solubility

Cyanide

5 mg/kg max

Sulfate

Completely miscible with water and alcohol 0.25% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.01 2.04 19.43 0.17 7.13 0.33 1.34 0.03 0.73 1.70

Max. 0.04 2.65 36.67 0.25 13.11 0.40 2.28 0.36 1.00 1.70

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 3.56 0.81 3.74 0.93 0.02 0.02 0.28 0.08 0.12 0.50

Max. 16.06 0.97 3.75 1.41 0.07 0.03 0.37 0.12 0.13 0.50

Synthesis: By fermentation from sugar or starch; the commercial product is the racemic form. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Papaver somniferum L.; it is a constituent of wine and sour milk; the two optically active isomers are found in muscular tissues and are formed by the action of lactic-acid-producing bacteria in several fermentation processes. Also reported found in guava, grapes, melon, wheat bread, cheeses, yogurt, milk, cream, buttermilk, egg, cooked beef, cognac, cider, sherry, grape wine, cocoa, coffee, tea, mango, sake, wort, dried, bonito, cassava, Bourbon vanilla, chicory root, Cape gooseberry and cherimoya.

LAUREL88 Botanical name: Laurus nobilis L. Botanical family: Lauraceae Other names: Bay; Sweet bay Foreign names: Laurier (Fr.), Lorbeer (Ger.), Laurel (Sp.), Lauro nobile or alloro (It.) CAS No.: CoE No.:

977050-15-9 255

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2124 n/a

NAS No.:

2124

Description: Laurel is an evergreen native to the eastern Mediterranean and cultivated extensively throughout the Mediterranean basin for ornamental purposes. The plant has erect branches; alternate, spear-shaped leaves; yellow or white flowers; and ovoidal fruits (berries) that are black when ripe. The parts used are the leaves and berries. Laurel has an aromatic, spicy odor and flavor. Derivatives: Infusion (2%), fluid extract and oleoresin Consumption: Annual: 320,000.00 lb Individual: 0.2711 mg/kg/day Regulatory Status: CoE: Laurel bay leaves: Category 3 (with limits on eucalyptol and methyleugenol). Use levels in ppm: Baked goods 87.7; breakfast cereals 29; fats, oils 213.1; frozen dairy 5; fruit juice 88 Laurel

is sometimes categorized as “Bay” (Pimenta racemosa, or P. acris Family Myrtaceae), which is described separately in this book and should not be confused with Laurel.

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560; meat products 768.9; processed vegetables 309.9; condiments, relishes 1071; soft candy 5; soups 41.02; snack foods 220; nonalcoholic beverages 3; gravies 187.7 FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 98.639 mg IOFI: Natural Essential oil composition: Laurel leaves contains 1 to 3% essential oil, protein, lipids, carbohydrates, fiber, vitamins and minerals. Other chemicals in laurel include isoquinoline alkaloids (mostly reticulaine with some boldine, N-methylactinodaphnine, (+)-isidomesticine, (+)-neolitsine, nor-isodomesticine; actin-odaphnine; launobine; nendegerine; and cryptodorine). Additionally sesquiterpenic lactones (mainly cotunolide, with small amounts of artemorin, regnosine, santamarine and verlotorin) have also been detected (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Frozen dairy Fruit juice Gravies

Usual Max. 48.91 87.70 29.00 29.00 925.10 1071.00 92.56 213.10 3.00 5.00 310.00 560.00 102.00 198.70

Food Category Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual Max. 205.20 768.90 2.00 3.00 309.90 309.90 220.00 220.00 3.00 5.00 34.55 41.02

Aroma threshold values: n/a Taste threshold values: n/a

Laurel Berries CAS No.: CoE No.:

977051-01-6 255

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2612 n/a

NAS No.:

2612

Description: See above, Laurel. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Laurel bay leaves: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Nonalcoholic beverages 450 FDA: 21 CFR 182.20 FDA (other): See above, Laurel. JECFA: n/a Trade association guidelines: FEMA PADI: 15.600 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 150.00

Max. 450.00

Aroma threshold values: n/a Taste threshold values: n/a

Laurel Bay Leaves Extract Other names: Sweet bay leaves extract CAS No.: CoE No.:

84603-73-6 FL No.: 255 EINECS No.:

n/a 283-272-5

FEMA No.: JECFA No.:

2613 n/a

NAS No.:

2613

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Description: See above, Laurel. Consumption: Annual: 3433.33 lb Individual: 0.002909 mg/kg/day Regulatory Status: CoE: Laurel bay leaves extract: Category 3 (with limits on eucalyptol and methyleugenol). Use levels in ppm: Meat products 20.00; processed vegetables 20.00 FDA: 21 CFR 182.20 FDA (other): See above, Laurel. JECFA: n/a Trade association guidelines: FEMA PADI: 1.634 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 10.00

Max. 20.00

Food Category Processed vegetables

Usual 10.00

Max. 20.00

Aroma threshold values: n/a Taste threshold values: n/a

Laurel Bay Leaves Oil CAS No.: CoE No.:

8007-48-5 255

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2125 n/a

NAS No.:

2125

Description: The oil is obtained by steam distillation with yields between 0.5 and 1.0%; higher yields are also possible. The oil has a characteristic odor and taste. Consumption: Annual: 3183.33 lb Individual: 0.002697 mg/kg/day Regulatory Status: CoE: Laurel bay leaves oil: Category 3 (with limits on eucalyptol and methyleugenol). Use levels in ppm: Baked goods 27.81; frozen dairy 9.37; meat products 126.4; condiments, relishes 214.9; soft candy 7.11; confection, frosting 50; gelatins, puddings 5; soups 0.4; nonalcoholic beverages 4.69; alcoholic beverages 7.41; gravies 5.48; chewing gum 1.44 FDA: 21 CFR 182.20 FDA (other): See above, Laurel. JECFA: n/a Trade association guidelines: FEMA PADI: 9.318 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 3.0

Angular rotation

Between –10∞ and –19∞

Heavy metals (as Pb) Passes test Refracive index 1.465-1.470 at 20∞C

Saponification value Saponification value after acetylation Solubility in alcohol Specific gravity

Between 15 and 45 Between 36 and 85 Passes test Between 0.905 and 0.929

Physical–chemical characteristics: The oil is a light-yellow to yellow liquid. It is soluble in most fixed oils, and is soluble with cloudiness in mineral oil and in propylene glycol. It is insoluble in glycerin. Essential oil composition: The main constituents include a-pinene, a-phellandrene, l-linalool, cineol (50 to 70%), geraniol and eugenol. The leaves’ essential oil contains terpenic hydrocarbons (a-pinene 1 to 7.66%, a-thujene 0.06 to 0.45%, a-phellandrene 0.12 to 0.55%, sabinene 4.4 to 6.52%, b-pinene 1.81 to 4.36%, myrcene 0.1 to 1.35%, d-3-carene 0.15 to 0.29%, p-cymene 0.06 to 0.70%, g-terpinene 0.21 to 1.51%, terpinolene 0.16 to 2.33%, amuurolene, 0.22 to 0.89%), oxygenated derivatives (eucalyptol 34 to 53%, linalool 11.57 to 18.73%, terpinene-4-ol 0.92 to 3.78%, geraniol 0.05 to 0.18%, a-terpineol 1.46 to 2.47%,

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borneol 0.18 to 0.47%, nerol 0.10 to 0.50%, spathulenol 0.10 to 0.28%, a-cadinol 0.38 to 1.12%, b-bisbolol 0.30 to 1.38%), alkanyl benzenes (eugenol 1.44 to 2.03%, methylugenol 1.73 to 11.8%), esters (a-terpenyl acetate 9.54 to 18.02%, geranyl acetate 0.07 to 0.17%, linalyl acetate 0.29 to 094%, citronellyl acetate 0.09 to 0.24%, methyl geranate 0.48 to 0.91%, bornyl acetate 0.14 to 0.08%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 3.11 16.87 1.11 73.62 5.00 6.50

Max. 7.41 27.81 1.44 214.90 50.00 9.37

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 3.00 5.00 5.04 5.48 72.28 126.40 2.76 4.69 2.98 7.11 0.40 0.40

Aroma threshold values: n/a Taste threshold values: n/a

LAURIC ACID Synonyms: Dodecanoic acid; Laurostearic acid 8; Aliphat No. 4; Butter acids; Coconut oil fatty acids; Dodecanoic acid (9CI); n-Dodecanoic acid; Dodecylic acid; Duodecylic acid; neo-Fat 12; neo-Fat 12-43; Hydrofol acid 1255; Hydrofol acid 1295; Hystrene 9512; Laurel berries (Laurus nobilis L.); Lauric acid; Lauric acid, pure; Ninol AA62 extra; 1-Undecanecarboxylic acid; Univol U-314; Vulvic acid; Wecoline 1295 CAS No.: CoE No.:

143-07-7 12

FL No.: EINECS No.:

08.012 205-582-1

FEMA No.: JECFA No.:

2614 111

NAS No.:

2614

Description: Lauric acid has a fatty odor. It is a common constituent of most diets; large doses may produce gastrointestinal upset. Consumption: Annual: 23,833.33 lb Individual: 0.02019 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 40 ppm FDA: 21 CFR 173.340, 172.210, 172.860 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 14.550 mgIOFI: Nature Identical Empirical Formula/MW: C12H24O2/200.32 Specifications: (FCC, 1996) Acid value Appearance Assay

252-287 White or faintly yellowish, somewhat glossy, crystalline solid or powder 99.6%

Heavy metals 10 mg/kg max Iodine value 3.0 max

Residue on ignition 0.1% max Saponification value 253-287 Solubility Specific gravity Solidification point

Insoluble in water; soluble in alcohol, chloroform and ether 0.883 26∞-44∞

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Fats, oils Frozen dairy

Usual 86.11 52.90 6.00 17.52

Max. 86.11 52.90 14.00 20.55

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Soft candy

Usual 17.97 7.00 11.25 24.56

Max. 21.51 14.00 14.26 26.88

Synthesis: Produced from synthetic lauryl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Coconut oil has always fetched a premium price in the world market because of its high (45%) lauric acid content. Reported found in apple, apricot, sour cherry, grapefruit juice, mandarin peel oil, cranberry, guava, grapes, raisin, melon, papaya, raspberry, strawberry, ginger, cucumber, bread, many cheeses, milk, butter, fish, chicken, beef, pork and lamb fat, hop oil, beer, cognac, rum, whiskies, cider, sherry, grape wines, cocoa, tea, coffee, coconut meat, milk and products, peanut oil, passion fruit, beans, mushroom, starfruit, fenugreek, mango, tamarind, cardamom, rice, radish, dill seed, licorice, sake, corn oil, malt, wort, elderberry, cherimoya, Bourbon vanilla, scallop, choke cherry, Cape gooseberry, spineless monkey orange and maté.

LAURIC ALDEHYDE Synonyms: Aldehyde C-12; 1-Dodecanal; n-Dodecyl aldehyde; Lauraldehyde; Aldehyde C-12, lauric; C-12 Aldehyde, lauric; Dodecanal (9CI); n-Dodecanal; Dodecanaldehyde; Dodecyl aldehyde; 1-Dodecyl aldehyde; n-Dodecylic aldehyde; Duodecylic aldehyde; Lauraldehyde (8CI); Lauric aldehyde; Lauryl aldehyde; n-Lauraldehyde CAS No.: CoE No.:

112-54-9 99

FL No.: EINECS No.:

05.011 203-983-6

FEMA No.: JECFA No.:

2615 110

NAS No.:

2615

Description: Lauric aldehyde has a characteristic fatty odor reminiscent of violet on dilution and a fatty, woody taste. Consumption: Annual: 383.33 lb Individual: 0.0003248 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 7 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.180 mg IOFI: Nature Identical Empirical Formula/MW: C12H24O/184.32 Specifications: (JECFA, 1997) Acid value

10.0 (max)

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

1.433-1.439 Soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water; 1:2 in 80% alcohol; (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Assay 92% (min) Boiling point 249∞C

Specific gravity

0.826-0.836 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 0.86 0.20 0.46 0.10

Max. 0.10 2.80 110.00 1.50 0.10

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 4.31 0.07 0.30 0.87

Max. 0.03 26.57 0.07 0.93 2.40

Synthesis: By oxidation of the corresponding alcohol or reduction of the acid. Aroma threshold values: Detection: 0.5 to 1.5 ppb Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of lemon, sweet orange, bitter orange, mandarin, Mexican lime and petitgrain bigarade and in the turpentine of some varieties of pine. Also reported found in berries, carrot, celery, cucumber, rutabaga, ginger, wheat bread, cheeses, milk, butter, caviar, fatty fish, roast chicken, cooked beef and pork, hop oil, beer, rum, peanut, mango, kelp, coriander seed and leaf, lovage leaf, buckwheat, cherimoya, mountain papaya, clam, scallop, loganberry and maté.

LAURYL ACETATE Synonyms: Acetate C-12; Dodecanyl acetate; Acetic acid, dodecyl ester (8CI) (9CI); 1-Dodecanol acetate; Dodecan-1-yl acetate; Dodecyl acetate; n-Dodecyl acetate; Dodecyl alcohol acetate; Dodecyl alcohol, acetate; n-Dodecyl ethanoate; Lauryl acetate CAS No.: CoE No.:

112-66-3 200

FL No.: EINECS No.:

09.010 203-995-1

FEMA No.: JECFA No.:

2616 133

NAS No.:

2616

Description: Lauryl acetate has a characteristic citrus-rose odor. The corresponding flavor develops only on dilution. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 2.185 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay

98.0% (min)

Specific gravity

1.410-1.436 1:4 in 80% alcohol; soluble in most organic solvents 0.860-0.865

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.09 5.41 5.68

Max. 17.71 7.53 7.68

Food Category Nonalcoholic beverages Soft candy

Usual 2.23 6.93

Max. 3.60 10.69

Synthesis: By acetylation of lauryl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in sour cherry, cardamom, bitter orange, lime, lemon and mandarin peel oils.

LAURYL ALCOHOL Synonyms: Alcohol C-12; Dodecyl; n-Dodecyl alcohol; 1-Dodecanol; Alfol 12; CO 12; CO 1214; CO 1214N; CO 1214S; Co 12Co 1214Co 1214N; Co 1214S1 dodecanol; Dodecanol; n-Dodecanol; n-Dodecan-1-ol; 1-Dodecanol (9CI); Dodecanol-1; Dodecan-1-ol; Dodecyl alcohol (8CI); 1-Dodecyl alcohol; Duodecyl alcohol; 1-Hydroxydodecane; Karukoru 20; Lauric alcohol; Laurinic alcohol; Lauryl 24; Lauryl alcohol; n-Lauryl alcohol; n-Lauryl alcohol, primary; Lorol; Lorol 5; Lorol 7; Lorol 11; Pisol; S 1298; Sipol L12; Sipol L 12; Siponol L2; Siponol L 2; Siponol L5; Siponol 25 CAS No.: CoE No.:

112-53-8 56

FL No.: EINECS No.:

02.008 203-982-0

FEMA No.: JECFA No.:

2617 109

NAS No.:

2617

Description: Lauryl alcohol has a characteristic fatty odor; unpleasant at high concentrations but delicate and floral on dilution. It has a fatty, waxy flavor. Consumption: Annual: 1533.33 lb Individual: 0.001299 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 1.590 mg IOFI: Nature Identical Empirical Formula/MW: C12H26O/186.34 Specifications: (JECFA, 1997) Acid value Appearance

1.0 (max) Colorless liquid

Assay

97.0% (min)

Boiling point

259∞C

Refractive index 1.440-1.444 Solidification >21∞ 1:3 and more in 70% alcohol; soluble in most fixed oils and Solubility propylene glycol; insoluble in glycerin and water Specific gravity 0.830-0.836

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 8.69 23.65 3.90

Max. 13.55 23.65 6.68

Food Category Hard candy Meat products Nonalcoholic beverages

Usual Max. 5.79 5.79 0.027 0.027 1.72 3.11 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings

Usual 3.98

Max. 6.56

Food Category Soft candy

Usual Max. 4.80 8.34 (Part 2 of 2)

Synthesis: Commercially prepared by hydrogenation of lauric acid; normally employed as a replacement for the corresponding aldehyde. Aroma threshold values: Detection: 73 to 820 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oil of Mexican lime and in the oil from flowers of Furcraea gigantean. Also reported found in apple, banana, sour cherry, citrus peel oils, melon, pineapple, potato, thymus, cheeses, butter, milk powder, chicken and beef fat, cooked pork, beer, whiskies, white wine, peanuts, beans, mushrooms, mango, coriander seed and leaf, rice, Bourbon vanilla, endive, crab, clam, Cape gooseberry, pawpaw and maté.

LAVANDIN Botanical name: Lavandula hybrida Rev., hybrid between L. latifolia Vill. (spike lavender) and L. officinalis Chaix (true lavender). The species L. officinalis is discussed separately under Lavender. Botanical family: Labiatae Other names: Aspic; Lavender; Lavandin (usually refers to particular hybrid); Spike lavender; True lavender Foreign names: Lavandin (Fr.), Lavandin (Ger.), Lavandin (Sp.), Lavandino (It.) Description: Herbaceous hybrid plant that is a cross between lavender and spike lavender. It grows in several varieties, a few of which resemble lavender, while others resemble spike lavender. Originally, the plant grew wild as the result of natural cross-pollination. Today, lavandin is cultivated almost exclusively in southern France (Var, Vaucluse and Drome). Lavandin production in other Mediterranean countries (Italy, Yugoslavia, Spain) is very limited compared to French production. Lavender plants are evergreen shrubs that grow up to 100 cm (3 ft). The plant has small blue or purple flowers. The narrow leaves are gray when young and turn green as they mature. The part used is the flowering herb. Lavandin has a camphoraceous, fresh, herbaceous odor reminiscent of lavender. Derivatives: Concrete and absolute. The concrete is prepared in approximately 1.5 to 2.0% yields by solvent extraction of the freshly cut flowering herb. It is a dark-green, viscous mass. An absolute is obtained in approximately 45% yields by distillation of the concrete with diethylene glycol. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Generally lavender flowers contain 1 to 3% essential oil. Hybrids of lavandin contain a higher volatile oil with variable composition. Lavender oil is a complex mixture of approximately 150 compounds; the most abundant of these are linaloyl acetate (30 to 55%), linalool (20 to 35%), cineole, camphor, b-ocimene, limonene, caproic acid, caryophyllene oxide and tannins (5 to 10%). Aroma threshold values: n/a Taste threshold values: n/a

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Lavandin Oil Other names: Absolute lavandin; Hyperabsolute lavandin; Lavandin abrialis oil; Lavandin absolute; Lavanding absolute green; Lavanding concrete; Lavandin oil; Lavender alcohols; Levandin oil; Oil lavandin abrialis; Oil of lavandin; Oils, lavandin CAS No.: CoE No.:

8022-15-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2618 n/a

NAS No.:

2618

Description: There are two essential oils: Lavandin Oil: Obtained by steam distillation of the flowering stalks, lavandin oil has strong, lavender-like, but more pronounced camphoraceous, odor; Lavandin Abrial Oil: Also obtained by steam distillation of the plant material in much higher yields. The odor of this oil is more earthy and camphoraceous than lavandin oil and also is reminiscent of lavender. Consumption: Annual: 65.00 lb Individual: 0.00005508 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavandin. JECFA: n/a Trade association guidelines: FEMA PADI: 2.396 mg IOFI: Natural Specifications: For Lavandin oil Abrial type (FCC, 1996) Angular rotation

Between –2∞ and –5∞

Refractive index

Between 1.460 and 1.464 at 20∞C

Assay

Not less than 28.0% and not more than 35.0% of esters, calculated as linalyl acetate (C12H20O2)

Solubility in alcohol

Passes test

Specific gravity

Between 0.885 and 0.893

Heavy metals (as Pb) Passes test

Specifications: For Lavandin oil (Burdock, 1997) Ester content (as linalyl acetate) Optical rotation Refractive index

22

Solubility

1:3 in 70% ethanol

–1∞-7∞ 1.4580-1.4660 at 20∞C

Specific gravity

0.885-0.896 at 20∞C

Physical–chemical characteristics: Abrial-type oil is a pale-yellow to yellow liquid. It is soluble in most fixed oils and in propylene glycol. It is soluble with opalescence in mineral oil, but it is relatively insoluble in propylene glycol. Essential oil composition: The main constituents of lavandin oil include linalool, linalyl acetate, camphor, cineol, borneol, terpenes and ethylamyl ketone. The essential oil from Lavandula angustifolia Mill. is characterized by the presence of alcohols (58.8%) and esters (32.7%).89 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

89 Daferera

Usual 2.52 11.99 8.57

Max. 5.56 16.78 12.83

et al. (2000). J. Agric. Food Chem. 48, 2576.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.54 2.52 9.34

Max. 10.24 5.56 14.13

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Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER Botanical name: Lavender officinalis chaix Botanical family: Libiatae Other names: True lavender Foreign names: Lavande (Fr.), Lavendel (Ger.), Lavanda (Sp.), Lavanda (It.) CAS No.: CoE No.:

977001-82-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2619 n/a

NAS No.:

2619

Description: Wild or cultivated shrub having erect, branched stems with a woody lower portion; opposite, whitish-green, narrow leaves; lilac-purple flowers in glomerulate spikes placed at the tip of branches. The plant grows in Mediterranean areas (French–Italian Alps), England, North America, North Africa and several European countries. The parts used are the flowering tops and stalks. Lavender has a sweet, herbaceous, slightly floral odor. Derivatives: Infusion, tincture, concrete and absolute Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) — Lavandula angustifolia; Lavandula stoechas JECFA: n/a Trade association guidelines: FEMA PADI: 0.008 mg IOFI: Natural Essential oil composition: Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2'-O-bD-apiofuranosyl)-b-D-glucopyranoside and trans-p-coumaric acid 4-O-(2'-O-b-D-apiofuranosyl)-b-D-glucopyranoside were isolated and identified from lavender together with 4hydroxyacetophenone 4-O-(6'-O-b-D-apiofuranosyl)-b-D-glucopyranoside, luteolin 7-O-bD-glucoside, 7- and 3'-O-b-D-glucuronide, 6-hydroxyluteolin 7-O-bD-glucoside and 7-Oglucuronide, and 6,8-di-C-b-D-glucosylapigenin (vicenin-2). The luteolin glucuronides and vicenin-2 were identified as new sage constituents.90 Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 0.08

Max. 0.08

Aroma threshold values: n/a Taste threshold values: n/a

Lavender Absolute CAS No.: CoE No.:

977126-26-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2620 n/a

NAS No.:

2620

Description: Prepared from the concrete in approximately 50 to 60% yields. It is dark-green and is sometimes decolorized using activated charcoal. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: 90

Lu and Foo. (2000). Phytochemistry 55, 263.

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CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 3.565 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 17.43 13.09

Max. 8.00 23.00 18.00

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.04 3.48 13.92

Max. 15.71 6.97 19.42

Aroma threshold values: n/a Taste threshold values: n/a

Lavender Concrete CAS No.: CoE No.:

977089-32-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2621 n/a

NAS No.:

2621

Description: By extraction with benzene or other solvents of the partially dried flowering herb, the concrete is prepared in approximately 1.5 to 2.0% yields. It is a viscous liquid with a dark-green color and sweet, herbaceous odor. Consumption: Annual: <1.00 lb Individual: 0.00000614 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 4.047 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 20.00 14.00

Max. 8.00 23.00 18.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.00 4.00 16.00

Max. 18.00 8.00 22.00

Aroma threshold values: n/a Taste threshold values: n/a

Lavender Oil Other names: Hyperabsolute lavender; Lavender flowers oil; Lavender absolute; Lavender concrete; Oils, lavender CAS No.: CoE No.:

8000-28-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2622 n/a

NAS No.:

2622

Description: The oil is obtained by steam distillation of the freshly cut flowering tops and stalks. It has an ester-like, slightly camphoraceous odor. The yields in essential oil range from 0.6 to 1%. Consumption: Annual: 100.00 lb Individual: 0.00008474 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 1.547 mg Specifications: (FCC, 1996)

1009

IOFI: Natural

Alcohol

Passes test

Heavy metals (as Pb) Passes test Between 1.459 and Refractive index 1.470 at 20∞C

Angular rotation

Between –3∞ and –10∞

Assay

Not less than 35.0% of esters, calculated as linalyl acetate (C12H20O2)

Solubility in alcohol

Passes test

Foreign water-soluble esters

Passes test

Specific gravity

Between 0.875 and 0.888

Physical–chemical characteristics: It is a colorless or yellow liquid. Essential oil composition: Main constituents of lavender include l-linalool, l-linalyl acetate, probably furfural, valeric aldehyde, amyl alcohol, a-pinene, cineol, small amounts of dborneol, geraniol, terpenes and traces of coumarin (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.69 7.43 6.23

Max. 4.31 11.37 9.21

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.02 1.67 6.42

Max. 7.67 4.21 10.37

Aroma threshold values: n/a Taste threshold values: n/a

LAVENDER SPIKE Botanical name: Lavandula latifolia Vill. (L. spica D.C.) Botanical family: Libiatae Foreign names: Aspic (Fr.), Spik (Ger.), Espieglo (Sp.), Spigo (It.) CAS No.: CoE No.:

977051-05-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Herbaceous plant, morphologically very similar to L. officinalis (lavender). Spike lavender grows wild in the mountain areas around the Mediterranean basin, especially in Spain and France. It differs from lavender because of its thicker and taller stems and its less blue, more gray flowering tops, which are the only parts used. Lavender spike has a characteristic camphoraceous, fresh odor similar to lavender and rosemary. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

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Essential oil composition: Lavender spike has been reported to contain coumarin, 7-methoxycoumarin, trans-phytol and caryophyllene oxide.91 Aroma threshold values: n/a Taste threshold values: n/a

Lavender Spike Oil Other names: Oils, spike; Spanish spike oil; Spike lavender oil CAS No.: CoE No.:

8016-78-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3033 n/a

NAS No.:

3033

Description: The oil is obtained by steam distillation of the sun-dried flowering tops. It has a camphoraceous, herbaceous, earthy odor reminiscent of lavender. Consumption: Annual: 80.00 lb Individual: 0.00006779 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavender Spike. JECFA: n/a Trade association guidelines: FEMA PADI: 7.580 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value

<0.8 (1.0 max)

Optical rotation

Ester content 1 to 10.5% (as linalyl acetate) 1.4640-1.4680 (1.4630Refractive index 1.4670) at 20∞C

Specific gravity Solubility

–6∞ to +8∞ (+1∞ to +4∞) at 20∞C 0.894-0.918 (0.895-0.907 at 20∞C 1:1.5-2.5 in 70% ethanol

Note: The above specifications are for an essential oil of Spanish origin. Physical–chemical characteristics: It is a pale-yellow to slightly amber liquid. Essential oil composition: The main constituents include, in order of decreasing importance, linalool, linalyl esters, cineol, pinene, camphor, small amounts of terpene alcohols, geraniol and sesquiterpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.15 35.99 29.15

Max. 12.15 43.50 35.61

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 30.00 8.12 30.12

Max. 35.00 12.02 35.15

Aroma threshold values: n/a Taste threshold values: n/a

LEMON Botanical name: Citrus limonum (L.). Burm. f. Botanical family: Rutaceae Foreign names: Citronnier (Fr.), Zitrone (Ger.), Limon (Sp.), Limone (It.) Description: Citrus limonum is an evergreen tree (shrub), native to the Far East; the original growing site is questionable. It was introduced into the Mediterranean region at the time of 91 Shimuzu

et al. (1990). Chem. Pharm. Bull. (Tokyo) 38, 2283.

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the Crusades. The plant grows to 6 m (20 ft) high. It has strong, branched roots and an erect trunk with several branches; the lower limbs are sometimes covered with thorns. The tree has alternate oval leaves, white flowers (from February to October) and oval fruits that are yellow when ripe. The rind of the fruits is thin and the epicarp is rough; the segmented endocarp contains a sour juice and oval seeds. The leaves (and terminal twigs), fruits and rind are the parts used. Lemon has a characteristic lemon-leaf odor and a sour, bitter taste. Derivatives: Using typical extraction techniques, a fluid extract and a tincture (20% in 70% ethanol) are obtained from the dried peel. By properly compounding the essential oil (raw or terpeneless), juice, pectins and sugars, it is possible to prepare pastes suitable for flavoring carbonated beverages. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Fruit juice, rind: Category 1 (no restriction on use). Use levels 400 to 1200 ppm FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Citrus fruits generally contain polysaccharides, lipids, organic acids, carote, vitamins, minerals, limonoids, flavonoids and volatile components.92 Lemon is a good source of ascorbic acid (40 to 50 mg/g), potassium (150 mg/100 g) and bioflavonoids. Aroma threshold values: n/a Taste threshold values: n/a

Lemon Extract Other names: Citrus limon extract; Extract of lemon; Lemon extract CAS No.: CoE No.:

8028-38-4 139a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Lemon. Consumption: Annual: 37,666.67 lb Regulatory Status: CoE: See above, Lemon. FDA: 21 CFR 182.20 FDA (other): See above, Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: 205.463 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fats, oils

Usual Max. 728.00 827.00 2836.00 3308.00 546.00 1488.00

2623 n/a

NAS No.:

2623

Individual: 0.03192 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 1968.00 2709.00 124.50 144.90 8026.00 9680.00

Aroma threshold values: n/a Taste threshold values: n/a

Lemon Essence CAS No.: CoE No.: 92 Rangana

977091-76-1 n/a

FL No.: EINECS No.:

n/a n/a

et al. (1983). Crit. Rev. Food Sci. Nutr. 18, 313.

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

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Description: See above, Lemon. Consumption: Annual: 141.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Individual: 0.0001200 mg/kg/day

IOFI: Natural

Lemon Oil Other names: Cedro oil; Citrus limon oil; Lemon oil concentrate; Lemon oil, distilled; Lemon oil, Guinea; Lemon oil, Italian; Lemon petitgrain oil; Lemon petitgrain oil; Lemon tincture; Oil of lemon; Oils, citrus limonia; Oils, lemon CAS No.: CoE No.:

8008-56-8 139a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2625 n/a

NAS No.:

2625

Description: The oil is obtained by cold expression (mechanical or manual) of the peel in yields of approximately 4%, based on the weight of the fruit. The oil is obtained from the fresh peel with or without previous separation of the pulp and the peel. It has a characteristic odor and taste of the outer part of fresh lemon peel. A less valuable quality of oil is obtained by steam distillation of the peel. Consumption: Annual: 4,322,775.00 lb Individual: 3.6633 mg/kg/day Regulatory Status: CoE: Rind essential oil: Category 4 (with limits on furocomourins). Use levels in ppm: Nonalcoholic beverages 174, alcoholic beverages 249, ices 377, candy 562, baked goods 642, gelatin desserts 600, others 3000 FDA: 21 CFR 182.20 FDA (other): See above, Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: 53.958 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +57∞ and +65.6∞

Refractive index

Foreign oils Heavy metals (as Pb)

Passes test

Solubility in alcohol

Between 1.473 and 1.476 at 20∞C Passes test

Not more than 0.004%

Specific gravity

Between 0.849 and 0.855

Not more than 10 mg/kg

California type: Not less Ultraviolet absorption than 0.2; Italian type: Not less than 0.49

Lead

Physical–chemical characteristics: The expressed oil is a mobile, clear liquid that may become turbid on cooling; it is pale-yellow or greenish-yellow. It is miscible with dehydrated alcohol and with glacial acetic acid. It may contain a suitable antioxidant. Physical–chemical characters vary, depending on the source of the fruit — Spain, California, Florida, Israel, Italy.

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Essential oil composition: To date, more than 40 constituents have been identified in the oil, which contains approximately 90% limonene (by weight). Other important terpenes include a- and b-pinene, myrcene, citral and terpinene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual Max. 122.80 173.80 212.80 412.90 200.00 400.00 376.10 1692.00 151.30 306.50 20.00 20.00 126.10 254.40 108.50 265.20

Food Category Gravies Hard candy Jam, jellies Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 41.37 106.80 431.40 2017.00 125.00 125.00 18.68 20.02 50.70 108.70 232.00 456.60 5.53 7.00

Aroma threshold values: n/a Taste threshold values: n/a

Lemon Oil, Terpeneless Other names: Lemon oil, terpeneless; Lemon oil, terpeneless, sesquiterpeneless; Oil of petitgrain lemon; Oils, lemon, terpene-free CAS No.: CoE No.:

68648-39-5 FL No.: 139a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2626 n/a

NAS No.:

2626

Description: From the normal essential oil, the terpeneless and sesquiterpeneless oils are obtained by vacuum rectification, washing with dilute alcohol or by column chromatography. Rectification is important to achieve a product with good solubility. Terpeneless oils are also more stable, as they are less sensitive to oxidation. Terpeneless oil has an intensely sweet, almost rosy-fruity odor. Consumption: Annual: 125,833.33 lb Individual: 0.1066 mg/kg/day Regulatory Status: CoE: Rind expressed terpeneless oil: Category 4 (with limits on furocomourins). Use levels in ppm: Nonalcoholic beverages 25, alcoholic beverages 26, ices 50, candy 125, baked goods 125, gelatin desserts 50, others 2000 FDA: n/a FDA (other): See above, Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: 7.047 mg IOFI: Natural Physical-chemical characteristics: The totally terpeneless, sesquiterpeneless lemon oil is yellow or pale-yellow to an almost colorless liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils

Usual 15.39 23.05 40.00 1.53 9.00 25.00 10.00

Aroma threshold values: n/a

Max. 51.27 64.51 40.00 14.85 10.00 75.00 20.00

Food Category Frozen dairy Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 13.49 13.51 12.65 3.43 12.94 13.65

Max. 38.55 48.02 19.25 5.71 14.86 31.90

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Taste threshold values: Taste characteristics at 30 ppm and 5% sucrose: Fresh, juicy lemon with a sweet candy aldehydic, nuance.

Lemon Peel Extract CAS No.: CoE No.:

977091-77-2 139a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6647

Description: One of the possible definitions is lemon bioflavonoid complex, which is a hygroscopic dried powder of lemon peel extract, containing the water-soluble flavonoids and associated complex extractives. According to FDA, lemon bioflavonoid complex (lemon peel infusion) is the dried concentrate of water-soluble flavonoids from washed, deoiled (cold pressed), ground lemon peel. Citrus flavonoids consist of the dried concentrate of the watersoluble flavonoids from washed, deoiled, group peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods in amounts up to 600 mg daily. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Rind infusion: Category 1 (no restriction on use) FDA: 21 CFR 182.20 FDA (other): See above, Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: A typical preparation contains about 35% of mono- and disaccharides (chiefly glucose, fructose and sucrose), 15% ash, 9 to 12% calcium citrate, 1.5 to 3.0% citric acid, about 4 to 7% bioflavonoids and unspecified amounts of inositol and other organic acids. The most abundant flavonoid is hesperidin, with lesser amounts of eriocitrin, naringen, rutinoside, diosmin, the 7-rutinosides of luteolin and apigenin and rutin. The rutin content ranges from 240 to 640 mg/g with an average of 440 mg/g (Burdock, 1997). Aroma threshold values: n/a Taste threshold values: n/a

Lemon Peel Granules CAS No.: CoE No.:

977001-83-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6406

Description: Dried lemon peel is derived from fully developed, but not yet fully ripe, lemons. The outer layer of the fruit wall is usually removed in the form of a spiral and dried. The granules have a characteristic odor and a spicy, somewhat acid and slightly bitter taste. Also see above, Lemon. Consumption: Annual: 465,000.00 lb Individual: 0.3940 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: The 2 to 3 mm thick pieces are brownish-yellow and dimpled on the outside and whitish on the inside. Aroma threshold values: n/a Taste threshold values: n/a

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Petitgrain Lemon Oil Other names: Leaf lemon oil; Lemon leaf and twig essential oil CAS No.: CoE No.:

8048-51-9 139b

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2853 n/a

NAS No.:

2853

Description: The oil is obtained by steam distillation of the leaves, small terminal twigs and small unripe fruits with yields varying between 0.16 and 0.23%. It exhibits a characteristic odor of the leaves. Consumption: Annual: 28.33 lb Individual: 28.33 mg/kg/day Regulatory Status: CoE: Lemon leaf and twig essential oil: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Nonalcoholic beverages 1.8, alcoholic beverages 3.3, ices 5.3, others 25 FDA: 21 CFR 182.20 FDA (other): See above, Lemon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester content Optical rotation

<1.5 14-29% +15∞-25∞ at 20∞C

Refractive index Specific gravity Solubility

1.472-1.475 at 20∞C 0.865-0.890 at 20∞C 1:1 or more in 85% ethanol

Physical–chemical characteristics: It is a clear, mobile, pale-yellow or amber liquid. Essential oil composition: The oil contains terpenic hydrocarbons (limonene 26 to 35%, a-pinene <1%, a-thujene <1%, b-pinene 10 to 27%, sabinene 2 to 4%, g-terpinene ~1%, bocimene 2 to 3%, myrecene ~1% b-caryophyllene ~1%, d-3-carene ~1%), terpenic alcohols and esters (linalool ~1%, citronellol, geraniol ~1%, nerol 1 to 2%, a-terpineol ~1%, geranyl acetate 2 to 3%, nery acetate 4 to 8%), carbonyl compounds (geranial 9 to 15%, neral 7 to 12%, citronellal 1 to 2%, nonanal <1%, methylheptenone <1%) and methyl N-methyl anthranilate <1% (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Soft candy

Usual 55.70 17.76 51.84

Max. 66.86 23.30 60.30

Food Category Gelatins, puddings Nonalcoholic beverage Alcoholic beverage

Usual 52.34 10.61 22.00

Max. 58.21 12.91 25.00

Aroma threshold values: n/a Taste threshold values: n/a

LEMONGRASS Botanical name: Cymbopogon citrates D.C. or Andropogon nardus var. ceriferus — West Indian type. Cymbopogon citrates (Nees.) Stapf or Andropogon nardus var. ceriferus — West Indian type. Botanical family: Gramineae Foreign names: Lemongrass (Fr.), Lemongras (Ger.), Lemongrass (Sp.), Cetronella (It.) Description: Herbaceous grasses that grow wild in several tropical and subtropical regions. The East Indian variety is grown in eastern India, Cambodia, Singapore and Ceylon. The

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West Indian type is grown in Madagascar, the Comoro Islands, Guatemala, Honduras, Brazil, Haiti and Puerto Rico. The part used is the herbaceous portion. The freshly cut and partially dried leaves are used medicinally. Lemongrass has a strong, pungent, lemon-like odor. Derivatives: Steam distillation of freshly cut or partially dried grass. Infusion prepared by pouring boiling water on fresh or dried leaves. Derivative names: Infusion is called “abafado” in Portugese. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Herb: category 3 (with limits on eucalyptol and thujone) FDA: See below, Lemongrass Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The oil from C. citrates mainly contains a mixture of two isomers of citral (65 to 82%), geraniol (56 to 61%) and neral (31%). Other compounds include myrcene (20%), geraniol, diterpenes, alcohols, aldehydes and other minor fragrant components. The citral content from many species varies. East Indian lemongrass is reported to contain no citral but up to 30% borneol. Aroma threshold values: n/a Taste threshold values: n/a

Lemongrass Oil Other names: Citral terpenes; Lemongrass oil West Indian; Oil of lemongrass; Oil of lemongrass, West Indian; Oils, lemongrass; West Indian lemongrass oil CAS No.: CoE No.:

8007-02-1 38

FL No.: EINECS No.:

06.004 n/a

FEMA No.: JECFA No.:

2624 n/a

NAS No.:

2624

Description: The oil is obtained by steam distillation of freshly cut (East Indian variety) or partially dried (West Indian variety) grass in approximately 0.2 to 0.3% and 0.31 to 0.37% yields, respectively. East Indian lemongrass oil is a pale-yellow to brown-yellow liquid. It has a characteristic, sharp, pungent, lemon-like odor because of the large amount of citral present (80 to 85%). West Indian lemongrass oil is a pale-yellow to brownish liquid with a pronounced citral odor as well. Consumption: Annual: 2350.00 lb Individual: 0.001991 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Frozen dairy 14; soft candy 33, baked goods 36, gelatins, puddings 19, chewing gum 197, alcoholic beverages 8.9 FDA: 21 CFR 182.20 FDA (other): See above, Lemongrass. JECFA: n/a Trade association guidelines: FEMA PADI: 5.384 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –3∞ and +1∞

Assay

Not less than 75.0%, by volume, of aldehydes as citral

Solubility in alcohol Passes test East Indian type: Between 0.894 and 0.904; West Specific gravity Indian type: Between 0.869 and 0.894 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Heavy metals (as Pb) Passes test Refractive index

Steam-volatile oil

Not less than 93.0%, by volume

Between 1.483 and 1.489 (Part 2 of 2)

Physical–chemical characteristics: Lemongrass oils are soluble in mineral oil, freely soluble in propylene glycol, but practically insoluble in glycerin and water. The East Indian variety readily dissolves in alcohol while the West Indian forms cloudiness in alcohol. Essential oil composition: The main constituents include isovaleric aldehyde, furfural, myrcene, dipentene, methylheptenone, citronellal, various esters, linalool, geraniol, nerol and terpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 6.55 27.27 138.80 5.45 9.42

Max. 8.94 36.32 197.00 5.45 14.11

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 12.56 0.01 1.00 5.85 21.14

Max. 19.11 0.01 1.60 8.99 33.26

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.25%: Green, citrus, lemon, floral, linalool, spice and chamomile-like.

LEMON VERBENA Botanical name: Lippia citriodora H.B.K. Botanical family: Verbenaceae Other names: Louisa Foreign names: Verbeine odorante (Fr.), Echtes Verbenkraut (Ger.), Hierba Luisa (Sp.), Verbena (It.) CAS No.: CoE No.:

977047-96-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6354

Description: Lemon verbena is a small shrub that grows to 1.5 m (5 ft) tall. Although native to South America, today it is widespread in Europe. Lemon verbena has woody stems, opposite lanceolate leaves, externally white and internally reddish-blue flowers and dry drupes. The parts used are the leaves and twigs. Lemon verbena has an intense, fresh, lemon-like odor. Derivatives: Fluid extract, tincture (20% in 50% alcohol), concrete and absolute Consumption: Annual: 166666.67 lb Individual: 0.1412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Aldehyde content (as citral) Optical rotation

IOFI: Natural

20-40%

Refractive index

1.4800-1.4900 at 20∞C

–9∞ to –20∞ at 20∞C

Specific gravity

0.883-0.900 at 20∞C

Note: Above are the specifications for lemon verbena oil, which is obtained by steam distillation of the freshly cut leaves and twigs in approximately 0.1 to 0.2% yields. Physical–chemical characteristics: Lemon verbena oil is a yellow-greenish liquid. Essential oil composition: The main constituents in addition to citral, include cineol, dipentene, limonene, linalool, borneol, nerol and geraniol. Aroma threshold values: n/a Taste threshold values: n/a L-LEUCINE

Synonyms: a-Aminoisocaproic acid; 2-Amino-4-methylpentanoic acid; 2-Aminoisobutyl acetic acid; 2-Amino-4-methylvaleric acid; alpha-Aminoisocaproic acid; L-(–)- 2- Amino- 4methylpentanoic acid; alpha-Amino-gamma-methylvaleric acid; Leu; Leucine; Leucine, L(8CI); Leucine,(L); L-Leucine (9CI); L(+)-Leucine; (S)-(+)-Leucine; Norvaline, 4-methyl-; Pentanoic acid, 2-amino-4-methyl-; Pentanoic acid, 2-amino-4-methyl-, (S)-; Valeric acid, 2-amino-4-methylCAS No.: CoE No.:

61-90-5 n/a

FL No.: EINECS No.:

17.012 200-522-0

FEMA No.: JECFA No.:

3297 n/a

NAS No.:

3297

Description: L-Leucine has a slightly bitter taste. L-Leucine is a branched-chain, essential amino acid that stimulates muscle protein synthesis. Consumption: Annual: 13,666.67 lb Individual: 0.00158 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 20.98 mg IOFI: Nature Identical Empirical Formula/MW: C6H13O2N/131.18 Specifications: (FCC, 1996) Appearance Assay Heavy metals (as Pb)

Small, white, lustrous plates or a white crystalline powder Not less than 98.5% or not more than 101.5% of C6H13O2N after drying Not more than 0.002%

Loss on drying

Not more than 0.2%

Residue on ignition Not more than 0.1%

Solubility

1 g in 40 ml water and in about 100 ml acetic acid; sparingly soluble in alcohol (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Lead

Not more than 10 mg/kg

Specific rotation

Between +14.5∞ and +16.5∞ at 20∞C, calculated on the dried basis (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Meat products

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

Synthesis: By bromination followed by amination of isocaproic acid; via the acetamidomalonic ester; by isolation from gluten, casein, keratin; from hydantoin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in proteins; also present in the free state in the human body.

LEVULINIC ACID Synonyms: b-Acetylpropionic acid; g-Ketovaleric acid; 4-Oxopentanoic acid; Acetopropionic acid; beta-Acetylpropionic acid; 3-Acetylpropionic acid; 4-Ketovaleric acid; Laevulic acid; Laevulinic acid; LEVA; Levulic acid; Levulinic acid (8CI); 4-Oxovaleric acid; Pentanoic acid, 4-oxo- (9CI); Propionic acid, 3-acetyl-; Valeric acid, 4-oxo-; Valeric acid, 4-oxo-(levulinic acid) CAS No.: CoE No.:

123-76-2 23

FL No.: EINECS No.:

08.023 204-649-2

FEMA No.: JECFA No.:

2627 606

NAS No.:

2627

Description: Levulinic acid has a tart, whiskey taste. Consumption: Annual: 4550.00 lb Individual: 0.003855 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 23.289 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O3/116.12 Specifications: (JECFA, 2000) Appearance

Yellow to brown liquid that may congeal

Assay

97% (min)

Boiling point 245∞C Refractive index 1.440-1.445

Solidification point

- 27∞C

1 ml is soluble in 1 ml 95% alcohol; soluble in water and ether Specific gravity 1.136-1.142 Solubility

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Fats, oils Frozen dairy Gelatins, puddings Gravies Hard candy Jam, jellies

Usual 79.00 6.40 90.00 0.0002 25.72 0.84 50.00 2.47 0.42

Max. 86.00 72.00 350.00 0.0002 44.24 0.84 50.00 2.55 0.42

Food Category Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual Max. 200.00 400.00 1.20 1.20 16.00 23.00 1000.00 1000.00 19.00 19.00 10.00 500.00 0.048 0.66 34.00 34.00

Synthesis: By action of more or less concentrated HCl on sucrose, glucose or fructose; hence, its reported presence in caramels. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 70 ppm: Acidic, sweet, creamy and slight dairy. Natural occurrence: Reported found in papaya, wheat bread, rice, sake and Chinese quince.

LICORICE Botanical name: Glycyrrhiza glabra L. and other varieties Botanical family: Leguminosae Other names: Glycyrrhiza Foreign names: Réglisse (Fr.), Lakritze (Ger.), Orozuz (Sp.), Liquerizia (It.) CAS No.: CoE No.:

977004-31-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2630 n/a

NAS No.:

2630

Description: Glycyrrhiza glabra is an herbaceous plant native to southern Europe. It grows wild in Eastern Europe. The plant is 1 to 2 m (3 to 7 ft) tall and has a large creeping root (the secondary roots are branched), erect stalk, alternate leaves, violet flowers (from June to July) and kidney-shaped seeds. The parts used are the stolons and roots (at least 2 years old). Most commercial licorice is extracted from varieties of G. glabra. Licorice is intensely sweet. The sweetening power comes from glycyrrhizin, which is 50 times sweeter than sucrose. Derivatives: Juice, fluid and soft extract and tincture (20% in 20% ethanol). The juice consisting of the dry extract is prepared by extraction of stolons and semidried roots with hot water. Consumption: Annual: 58,333.33 lb Individual: 0.04943 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1408 FDA (other): HOC (1992) JECFA: ADI: Postponed (1977) Trade association guidelines: FEMA PADI: 223.021 mg IOFI: Natural

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Composition: A variety of chemicals including ammonia and oleanane triterpenoids have been reported present in the licorice root. The root is mainly cultivated for the glycoside glycyrrhizin that, depending on growing conditions, varies in amount from 7 to 10%. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 10.07 113.80 518.30

Max. 12.13 146.00 638.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 2100.00 2400.00 176.60 200.00 1863.00 2035.00

Aroma threshold values: n/a Taste threshold values: n/a

Licorice Extract Other names: Glycyrrhiza; Glycyrrhiza extract; Licorice root; Licorice root extract; Liquorice; Sweet root CAS No.: CoE No.:

68916-91-6 FL No.: n/a EINECS No.:

n/a 272-837-1

FEMA No.: JECFA No.:

2628 n/a

NAS No.:

2628

Description: Licorice extract is produced by extraction of the comminuted roots and rhizomes of G. glabra, with boiling water followed by evaporation of the aqueous extract. The extract has a sweet, mild odor and a very sweet taste. Also see above, Licorice. Consumption: Annual: 37,666.67 lb Individual: 0.03192 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.1408 FDA (other): See above, Licorice. JECFA: n/a Trade association guidelines: FEMA PADI: 204.160 mg IOFI: Natural Physical–chemical characteristics: Licorice extract is black and brittle. Composition: A number of substances are known to be present in licorice extract, some of which may be artifacts introduced in processing. Principal constituents consist of glycyrrhizin (20%), reducing sugars (5%), nonreducing sugars (5%), starch, dextrin and gums (30%), ash (8%) and moisture (17%). In addition, licorice roots contain triterpene, flavonoids and B vitamins (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual Max. 1393.00 1424.00 570.30 630.70 468.20 553.20 192.90 209.80

Food Category Meat products Nonalcoholic beverages Sweet sauce

Usual Max. 600.00 800.00 169.30 196.70 10.92 15.55

Aroma threshold values: n/a Taste threshold values: n/a

Licorice Extract Powder CAS No.: CoE No.:

977070-62-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2629 n/a

NAS No.:

2629

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Description: See above, Licorice. Consumption: Annual: 47,166.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Licorice. JECFA: n/a Trade association guidelines: FEMA PADI: 470.804 mg Specifications: n/a Physical–chemical characteristics: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual Max. 1800.00 2000.00 1666.00 1908.00 200.00 400.00 5825.00 5825.00

Individual: 0.03997 mg/kg/day

Food Category Nonalcoholic beverages Meat products Hard candy

IOFI: Natural

Usual Max. 24.59 35.70 2200.00 2500.00 4010.00 5346.00

Aroma threshold values: n/a Taste threshold values: n/a

LIME Botanical name: Citrus aurantiifolia Swingle Botanical family: Rutaceae Foreign names: Limier (Fr.), Sauerlimettenbaum, Limettenbaum (Ger.), Lima (Sp.), Limetta (It.) Description: This citrus plant is widespread and extensively cultivated, especially in Central America, Mexico, Florida, Haiti and Barbados; it also grows well in India. It is cultivated to a limited extent in Calabria (Italy). The varieties from the different countries of origin can be either sweet or sour. The sour varieties are the most important for extractive purposes. This plant (morphologically similar to those of the citrus family) has the peculiarity of yielding flowers and fruits year-round in Central America. The tree is propagated from seeds or by grafting onto bitter orange. The maximum fruit yield occurs after 10 years. The parts used are the leaves, small unripe fruits, rinds, juice and twigs. Lime has an intensely fresh, citrus aroma and an astringent, sweet-sour flavor. Derivatives: Essential oil, terpeneless oil, soluble oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Fruit and rind: Category 1 (no restriction on use). Use levels 400 to 1200 ppm FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Leaves contain ascorbic acid, bergapten, coumarins, citropten, isopimpinellin. Fruits contain: Ascorbic acid, a-bergamotene, bergamottin, bergapten, a-bisabolene, b-bisabolene, borneol, cadinen, calcium, camphene, b-carotene, caryophyllene, 1,4-cineole, 1,8cineole, citral, citric acid, citronellal, citropten, copper, p-cymene, decanal, decanol, decylacetate, dimethoxycoumarin, a-p-dimethyl-styrene, dodecanal, fenchol, furfural, geraniol, geranyl-acetate, hesperidin, iron, isoimperatorin, isopimpinellin, levarterenol, limonene, d-

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limonene, linalool, linoleic acid, a-linolenic acid, lysine, malic acid, malonic acid, methionine, 5-methoxy-psoralen, methyl-heptenone, myrcene, myristic acid, neral, neryl-acetate, neryl-formate, niacin, nonanal, nonane, nonanol, nootkatone, octanal, octanoic acid, octanol, oxalic acid, palmitic acid, palmitoleic acid, pantothenic acid, a-phellandrene, b-phellandrene, phlobotannin, phosphorus, a-pinene, b-pinene, potassium, quinic acid, riboflavin, sabinene, g-selinene, sodium, stearic acid, succinic acid, a-terpinene, g-terpinene, terpinen-1-ol, terpinen-4-ol, a-terpineol, b-terpineol, terpinolene, thiamine, a-thujene, thymyl-methylether, tridecane, 2,6,6-trimethyl-2-vinyl-tetrahydropyran, a,a-p-trimethylbenzyl-alcohol, tryptophan, undecane, xanthophylls, zinc. Fruit peel contains cutin. Aroma threshold values: n/a Taste threshold values: n/a

Lime Juice Dehydrated CAS No.: CoE No.:

977091-78-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See above, Lime. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lime. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, lemon-lime with juicy notes.

Lime Oil Distilled Other names: Distilled lime oil; Lime oil; Oil of lime; Oils, lime CAS No.: CoE No.:

8008-26-2 141

FL No.: EINECS No.:

07.007 n/a

FEMA No.: JECFA No.:

2631 n/a

NAS No.:

2631

Description: The oil is prepared from the sour juice obtained by expression of the whole fruit. The oil can be separated from the juice by centrifugation. Consumption: Annual: 1,905,833.33 lb Individual: 1.6151 mg/kg/day Regulatory Status: CoE: Lime distilled oil: Category 3 (with limits on eucalyptol and furocoumarins) FDA: 21 CFR 182.20 FDA (other): See above, Lime. JECFA: n/a Trade association guidelines: FEMA PADI: 94.783 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Aldehydes Heavy metals (as Pb)

+34∞ and +47∞

Refractive index

Between 0.5 and 2.5% calculated as citral Passes test

Solubility in alcohol Specific gravity

Between 1.474 and 1.477 at 20∞C Passes test Between 0.855 and 0.863

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Physical–chemical characteristics: The oil is a colorless to greenish-yellow liquid. It is soluble in most fixed oils and mineral oil. It is insoluble in propylene glycol and glycerin. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy

Usual Max. 394.10 452.10 356.70 557.40 122.40 199.70 1878.00 2322.00 90.15 100.00 362.50 472.70

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 337.20 477.30 0.75 1.38 338.10 948.20 69.18 84.01 42.17 75.54 558.90 782.90

Aroma threshold values: n/a Taste threshold values: n/a

Lime Oil Expressed CAS No.: CoE No.:

977059-80-5 141

FL No.: EINECS No.:

07.007 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6315

Description: Obtained by expression from the fresh peel or the crushed whole fruit. Consumption: Annual: 8816.67 lb Individual: 0.007471 mg/kg/day Regulatory Status: CoE: Lime oil expressed: Category 3 (with limits on eucalyptol and furocoumarins). Use levels in ppm: Baked goods 557.4, breakfast cereals 199.7, meat products 84.01, condiment, relish 100, soft candy 782.9, gelatins, puddings 477.3, nonalcoholic beverages 75.54, alcoholic beverages 452.1, gravies 1.38, hard candy 948.2, chewing gum 2322. FDA: 21 CFR 182.20 FDA (other): See above, Lime. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Mexican type: Between +35∞ Angular rotation and +41∞; Tahitian type: between +38∞ and +53∞ Mexican type: Not less than 4.5% and not more than 8.5% of aldehydes (as citral); TahiAssay tian type: Not less than 3.2% and not more than 7.5% of aldehydes (as citral)

Mexican type: Between 1.482 Refractive index and 1.486; Tahitian type: Between 1.476 and 1.486

Residue on evaporation

Heavy metals (as Pb)

Not more than 10 mg/kg

Specific gravity

Lead

Not more than 10 mg/kg

Ultraviolet absorbance

Mexican type: Between 10.0 and 14.5%; Tahitian type: between 5.05 and 12.0% Mexican type: Between 0.872 and 0.881; Tahitian type: Between 0.858 and 0.876 Mexican type: not less than 0.45; Tahitian type: Not less than 0.24

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Physical–chemical characteristics: It is a yellow to brownish-green to green liquid and often shows a waxy separation. The oil is soluble in most fixed oils and mineral oil. It is insoluble in glycerin and propylene glycol. It may contain a suitable antioxidant. Essential oil composition: The main constituents of the oil are d-limonene, a-pinene, dipentene, C8, C9, and C10 aldehydes and citral. The oils are rectified under vacuum to remove terpenes in order to improve solubility and permit use for flavoring carbonated beverages. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm with 5% sugar: Juicy, characteristic lime with a fresh, sweet pulpy note.

Lime Oil Terpeneless CAS No.: CoE No.:

68916-84-7 FL No.: 141 EINECS No.:

07.007 n/a

FEMA No.: JECFA No.:

2632 n/a

NAS No.:

2632

Description: Terpeneless oil is prepared from distilled lime oil by the conventional method of deterpenation. The terpeneless fraction constitutes a very small fraction of the lime oil. It has a powerful, sweet-fruity, grape-like odor. Consumption: Annual: 14,766.67 lb Individual: 0.01251 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 100.0, frozen dairy 83.80, meat products 10, condiments, relishes 10, soft candy 87.71, nonalcoholic beverages 45.1, alcoholic beverages 122.3, hard candy 52.64, chewing gum 3.77 FDA: n/a FDA (other): See above, Lime. JECFA: n/a Trade association guidelines: FEMA PADI: 20.955 mg IOFI: Natural Physical–chemical characteristics: The virtually deterpenated oil is a pale yellow or almost colorless liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 97.65 75.69 0.46 9.00 66.02

Max. 122.30 100.10 3.77 10.00 83.80

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 76.91 52.64 8.97 28.13 75.47

Max. 91.97 52.64 10.00 45.10 87.71

Aroma threshold values: n/a Taste threshold values: Lime distilled, citral, fresh, clean, candy and camphoraceous.

LIMONENE (d-,l-, and dl-) Synonyms: Cajeputene; Carvene; Dipentene; Kautschin; 1,8(9)-p-Menthadiene; p-Mentha1,8-diene; 1-Methyl-4-isopropenyl-1-cyclohexene; Cyclohexene, 1-methyl-4-(1-methyl ethenyl)-, (+/–)- (9CI); (+/–)-Dipentene; DL-4-Isopropenyl-1-methylcyclohexene; Limonene; DL-Limonene; (+/–)-Limonene; p-Mentha-1,8-diene, (+/–)- (8CI); Mentha-1,8-

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diene (DL); (+/–)-1-Methyl-4-(1-methylethenyl)cyclohexene; (1)-1-Methyl-4-(1-methylvinyl)-cyclohexene CAS No.: 5989-27-5 FL No.: [7705-14-8] (dl) [5989-54-8] (l) [5989-27-5] (d) CoE No.: 491 EINECS No.:

491

FEMA No.: 2633 (d-form)

NAS No.: 2633

227-813-5 JECFA No.: n/a

Description: d-, l- or dl-Limonene has a pleasant, lemon-like odor free from camphoraceous and turpentine-like notes. Limonene is the most important and widespread terpene; it is known in the d- and l- optically active forms and in the optically inactive dl-form (known as dipentene). Consumption: Annual: 133,666.67 lb Individual: 0.1132 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 30 ppm; Food: 400 ppm FDA: 21 CFR 182.60, 582.60 (d-, dl-, and l-forms) FDA (other): n/a JECFA: ADI: Not specified (1993) Trade association guidelines: FEMA PADI: 115.657 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16O/136.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

dl-, 176-178∞C

Solubility

Optical rotation

d-, + 96∞ to + 104∞; d-, + 126.6∞; l-, -126.3∞

Specific gravity

Peroxide value

d-, not more than 2.0

d-, 1.4710-1.4740 at 20∞C; dand l-, 1.4701-1.4706 at 25∞C Insoluble in water; miscible with alcohol d-, 0.838-0.843 at 25∞/25∞C; dand l-, 0.8403 at 20∞C; dl-, 1.8481 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 792.70 812.30 342.40 500.50 343.00 3024.00 10.00 20.00 339.20 436.80 346.70 451.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 1.50 3.00 1043.00 1390.00 70.63 79.74 178.60 198.80 388.70 511.80

Synthesis: d-Limonene may be obtained by steam distillation of citrus peels and pulp resulting from the production of juice and cold-pressed oils, or from deterpenation of citrus oils; it is sometimes redistilled. Aroma threshold values: Detection: 4 to 229 ppb Taste threshold values: Taste characteristics at 30 ppm: Sweet, orange, citrus and terpy.

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Natural occurrence: It has been reported found in more than 300 essential oils in amounts ranging from 90 to 95% (lemon, orange, mandarin) to as low as 1% (palmarosa); the most widespread form is the d-limonene, followed by the racemic form and then l-limonene. Also reported found in ginger, nutmeg, pepper, mace, hop oil, coriander seed, calamus, dill herb, caraway seed and rosemary.

LINALOE Botanical name: Bursera delpechiana Poiss. and other Bursera species — B. aloexylon, B. glabrifolia, B. fagaroides. Botanical family: Burseraceae Foreign names: Linaloé, bursera (Fr.), Mexikanischer Linaloenbaum (Ger.), Linaloe (Sp.), Linaloe (It.) Description: Linaloe is a branched tree or shrub that grows wild, or sometimes is cultivated, in tropical and subtropical areas at approximately 1000 m (3,280 ft) above sea level. The plant bears fleshy fruits, ripening between August and September, that also contain an essential oil. The part used is the wood. Linaloe has an agreeable, flowery, rose-like odor. The linaloe (Family: Burseraceae) should not be confused with the so-called linaloe Cayenne Bois de Rose from Aniba rosaeodora (Family: Lauraceae). Derivatives: Essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Wood: Category 2 (not considered to constitute a risk to health in the quantities used) FDA: See below, Linaloe Wood Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Four lignans were isolated from the stem bark, namely, deoxypodophyllotoxin, beta-peltatin methyl ether, picro-beta-peltatin methyl ether and dehydro-beta-peltatin methyl ether. Also isolated was the inactive lignan, nemerosin.93 Aroma threshold values: n/a Taste threshold values: n/a

Linaloe Wood Oil CAS No.: CoE No.:

977051-12-9 236

FL No.: EINECS No.:

09.709 n/a

FEMA No.: JECFA No.:

2634 n/a

NAS No.:

2634

Description: The oil is obtained by steam distillation of chipped wood using rudimentary stills with a perforated bottom to avoid prolonged contact of the material with the boiling water; this results in extensive hydrolysis of the ester content (linalyl acetate). The essential oil is obtained in high yields (8% or more). The oil has a pleasant, rose-like slightly camphorous odor. An essential oil is also steam-distilled from the fruits in approximately 3% yields. The oil differs in chemical composition from linaloe wood oil for its content of dextrorotatory linalool. Consumption: Annual: 166.67 lb Individual: 166.66 mg/kg/day Regulatory Status: 93 Wickramaratne

et al. (1995). Planta Med. 61, 80.

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CoE: Essential oil of wood: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Baked goods 27.45, frozen dairy 16.13, soft candy 20.75, gelatins, puddings 16.27, nonalcoholic beverages 8.66, alcoholic beverages 9.47 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.110 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Angular rotation Assay Ester value

Not more than 3.0

Heavy metals (as Pb) Passes test Between 1.459 and 1.463 Refractive index at 20∞C

Between –5∞ and –13∞ Not less than 85.0% of alcohols, calculated as linalool (C10H18O) Between 40 and 75

Solubility in alcohol

Passes test

Specific gravity

Between 0.876 and 0.883

Physical–chemical characteristics: The wood oil is a colorless to yellow liquid. It is soluble in propylene glycol and most fixed oils. It is soluble in mineral oil, but becomes turbid on dilution. The oil is insoluble in glycerin. Essential oil compostion: The main constituents include linalool (60 to 75%), geraniol, nerol, methyl-heptenol, methylheptenone, myrcene and various sesquiterpenes. Stanol fatty acid esters from linaloe have been developed as a highly fat-soluble form that may lower cholesterol more effectively than stanols.94 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.29 19.09 10.80

Max. 9.47 27.45 16.13

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.72 5.82 15.87

Max. 16.27 8.66 20.75

Aroma threshold values: n/a Taste threshold values: n/a

LINALOOL Synonyms: Coriandrol (d-linalool from coriander oil); Licareol (l-linalool from bois de rose oil); dl-Linalool (synthetic); 3,7-Dimethyl-1,6-octadien-3-ol; Linalol; Linalool; beta-Linalool; p-Linalool; Linolool (D); Linalyl alcohol; allo-Ocimenol; 1,6-Octadien-3-ol, 3,7-dimethyl- (8CI) (9CI); 1,6-Octadien-3-ol, 3,7-dimethyl-, (–)-; 2,6-Dimethyl-2,7-octadiene-6-ol; 2,6-Dimethylocta-2,7-dien-6-ol; 3,7-Dimethyl-1,6-octadien-3-ol; 3,7-Dimethylocta- 1,6dien-3-ol CAS No.: CoE No.:

78-70-6 61

FL No.: EINECS No.:

02.013 201-134-4

FEMA No.: JECFA No.:

2635 n/a

NAS No.:

2635

Description: Linalool has a typical floral odor, free from camphoraceous and terpenic notes. Synthetic linalool exhibits a cleaner and fresher note than the natural products. Consumption: Annual: 21,500.00 lb Individual: 0.01822 mg/kg/day Regulatory Status: CoE: Approved. 94 Turnbull

et al. (1999). Regul. Toxicol Pharmacol. 29, 216.

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FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 (1979). The group ADI for citral, geranyl acetate, citronellol and linalool was maintained at the 49th meeting (1997) Trade association guidelines: FEMA PADI: 3.885 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

92.0% C10H180

Solubility

Boiling point Esters

198∞C £0.5% (as linalyl acetate)

Specific gravity

1.461-1.465 Soluble in ethanol: 1 ml in 4 ml 60% alcohol; soluble in fixed oils and propylene glycol; insoluble in glycerol 0.858-0.867

Note: The above constants refer to the synthetic product; these may vary within an ample range for a product of natural origin, depending on the source. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.24 11.90 40.74 5.00 6.47

Max. 0.42 17.64 61.00 40.00 9.57

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 7.31 3.13 18.72 3.57 6.38

Max. 9.76 14.89 45.65 6.87 10.42

Synthesis: It can be prepared synthetically starting from myrcene or from dehydrolinalool; it can be obtained by fractional distillation and subsequent rectification from the oils of Cajenne rosewood (Licasia guaianensis Ocotea caudata), Brazil rosewood (Ocotea parviflora), Mexican linaloe, shiu (Cinnamomum camphora Sieb. var. linalooifera) and coriander seeds (Coriandrum sativum L.). Aroma threshold values: Detection: 4 to 10 ppb Taste threshold values: Taste characteristics at 30 ppm: Floral, woody, sweet with a green, spicy, tropical nuance. Natural occurrence: The optically active forms (d- and l-) and the optically inactive form occur naturally in more than 200 oils from herbs, leaves, flowers and wood; the l-form is present in the largest amounts (80 to 85%) in the distillates from leaves of Cinnamomum camphora var. orientalis and Cinnamomum camphora var. occidentalis and in the distillate from Cajenne rosewood; it also has been reported in champaca, ylang-ylang, neroli, Mexican linaloe, bergamot and lavandin; a mixture of d- and l-linalool has been reported in Brazil rosewood (85%); the d-form has been found in palmarosa, mace, sweet orange-flower distillate, petitgrain, coriander (60 to 70%), marjoram and Orthodon linalooliferum (80%); the inactive form has been reported in clary sage, jasmine and Nectandra elaiophora. Also reported found in over 280 products including apple, citrus peel oils and juices, berries, grapes, guava, celery, peas, potato, tomato, cinnamon, cloves, cassia, cumin, ginger, mentha

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oils, mustard, nutmeg, pepper, thymus, cheeses, grape wines, butter, milk, rum, cider, tea, passion fruit, olive, mango, beans, coriander and rice.

LINALOOL OXIDE Synonyms: 5-Furanmethanol, 5-ethenyltetrahydro-a,a-5-trimethyl-, cis; cis-trans-2-Vinyl2-methyl-5-(1' hydroxy-1'-methylethyl)tetrahydrofuran; Linalool oxide (9CI) CAS No.: CoE No.:

1365-19-1 n/a

FL No.: EINECS No.:

13.140 215-723-9

FEMA No.: JECFA No.:

3746 n/a

NAS No.:

3746

Description: Linalool oxide has a powerful, sweet, woody, penetrating odor with floral, woody-earthy undertones. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C10H18O2/170.25 Specifications: (Burdock, 1997) Colorless, slightly oily liquid; colorless to slightly yellow liquid Assay ≥95% Boiling point 188∞C

Appearance

Refractive index

1.452-1.455 at 20∞C

Solubility Specific gravity

Soluble in mineral oil 0.94; 0.930-0.945

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual n/a n/a n/a

Max. 6.75 11.25 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. n/a 4.61 n/a 3.86 n/a 10.178

Synthesis: From linalool by oxidation. Aroma threshold values: Detection: 320 ppb Taste threshold values: n/a Natural occurrence: Reported found in apricot, apricot essence, bilberry, Mindanaese cinnamomum oil, citrus fruit blossom, cloudberry oil, cocoa, cocoa powder, coffee, roaster coffee, cranberry, black currant, grape, muscat grape juice, Vinifera grape, grapefruit blossoms, grapefruit essence, grapefruit juice, grapefruit oil, Japanese Ho leaf oil, hops, hop oil, lavender essence, lavandin oil, lime essence, lingonberry juice, mango, orange essence, orange juice, passion fruit and other natural sources.

LINALYL ACETATE Synonyms: Bergamol; 3,7-Dimethyl-1,6-octadien-3-yl acetate; Acetic acid linalool ester; Bergamiol; Bergamot mint oil; ex Bois de rose (synthetic); 3,7-Dimethyl-1,6-octadien-3-ol

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acetate; Licareol acetate; Linalol acetate; Linalool acetate; Linalyl acetate; Lynalyl acetate; 1,6-Octadien-3-ol, 3,7-dimethyl-, acetate (8CI) (9CI) CAS No.: CoE No.:

115-95-7 203

FL No.: EINECS No.:

09.013 204-116-4

FEMA No.: JECFA No.:

2636 359

NAS No.:

2636

Description: Linalyl acetate has a characteristic bergamot–lavender odor and persistent sweet, acrid taste. Consumption: Annual: 3550.00 lb Individual: 0.003008 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 182.650, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 (1979). No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.318 mg IOFI: Nature Identical Empirical Formula/MW: C12H20O2/196.29 Specifications: (FCC, 1996) Acid value Appearance

1 max Colorless liquid

Optical rotation Refractive index

Assay

90.0% of total esters as C12H2002

Solubility

Boiling point 220∞C

Specific gravity

Between –1∞ and +1∞ 1.449-1.457 1 ml is soluble in 5 ml 70% alcoho1; soluble in propylene glycol; miscible in fixed oils; insoluble in glycerol and water 0.895-0.914

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.55 15.67 1.91 5.00 8.67 11.50

Max. 1.55 23.34 25.82 40.00 12.41 18.07

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.05 4.04 0.23 5.53 9.19

Max. 0.10 23.43 0.45 8.46 15.28

Synthesis: Normally prepared by direct acetylation of linalool; another method starts from myrcene hydrochloride, anhydrous sodium acetate and acetate anhydride in the presence of a catalyst; all synthetic methods tend to avoid the simultaneous formation (because of isomerization) of terpenyl and geranyl acetate. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 15 ppm: Floral, green, waxy, terpy, citrus with woody nuances. Natural occurrence: Reported found in the essential oils of bergamot, lavender, clary sage and lavandin; also identified among the constituents of the essential oils of Salvia officinalis, petitgrain, sassafras, neroli, lemon, Italian lime, jasmine, Mentha citrata, Mentha aquatica, Thymus mastichina, etc; also reported in abundant quantities in the essential oil from flowers, leaves and stems of Tagetes patula, in the distillate from leaves of Citrus aurantifolia from India, and in the essential oil of Mentha arvensis. Also reported found in citrus peel oils and juices, berries, celery, tomato, cinnamon, clove, nutmeg, pepper, thymus, grape wines, avo-

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cado, mushroom, marjoram, mango, cardamom, coriander, gin, origanum, lovage, laurel, myrtle leaf, rosemary, sage and mastic gum oil.

LINALYL ANTHRANILATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl anthranilate; Linalyl-2-aminobenzoate; Linalylo-aminobenzoate; Anthranilic acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester (8CI); Anthranilic acid, linalyl ester; 1,5-Dimethyl-1-vinyl-4-hexen-1-yl o-aminobenzoate; 3,7-Dimethyl-1,6-octadien-3-ol 2-aminobenzoate; 3,7-Dimethyl-1,6-octadien-3-yl o-aminobenzoate; 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, o-aminobenzoate; Linalyl o-aminobenzoate; Linalyl anthranilate; 1,6-Octadien-3-ol, 3,7-dimethyl-, o-aminobenzoate; 1,6-Octadien-3-ol, 3,7-dimethyl-, 2-aminobenzoate (9CI) CAS No.: CoE No.:

7149-26-0 256

FL No.: EINECS No.:

09.721 230-472-5

FEMA No.: JECFA No.:

2637 n/a

NAS No.:

2637

Description: Linalyl anthranilate has a sweet, orange-like flavor. The fragrance varies, depending on the source of linalool from which it is made. Consumption: Annual: 1.50 lb Individual: 0.0000127 mg/kg/day Regulatory Status: CoE: Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.079 mg IOFI: Artificial Empirical Formula/MW:

C17H23O2/273.38

Specifications: (Burdock, 1997) Appearance

Liquid, almost colorless or very pale straw-yellow

Boiling point Refractive index

350∞C 1.4970 at 20∞C

Solubility Specific gravity

Insoluble in water; almost insoluble in propylene glycol; soluble in alcohol 1.055 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.14 2.00

Max. 3.00 9.14 3.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.25 1.33 4.17

Max. 9.00 2.74 6.40

Synthesis: From linalool and isatoic anhydride with catalytic amounts of sodium hydroxide; from linalyl formate plus methylanthranilate with sodium linalool. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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LINALYL BENZOATE Synonyms: Benzoic acid linalool ester; Benzoic acid, linalyl ester; 1,5-Dimethyl-1vinyl-4-hexen-1-yl benzoate; 3,7-Dimethyl-1,6-octadien-3-ol benzoate; 3,7-Dimethyl1,6-octadien-3-yl benzoate; 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, benzoate; Linalol benzoate; Linalool, benzoate; Linalyl benzoate; 1,6-Octadien-3-ol, 3,7-dimethyl-, benzoate (8CI) (9CI) CAS No.: CoE No.:

126-64-7 654

FL No.: EINECS No.:

09.771 204-796-2

FEMA No.: JECFA No.:

2638 n/a

NAS No.:

2638

Description: Linalyl benzoate has a heavy odor reminiscent of genet, bergamot and lily. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.3 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.127 mg IOFI: Nature Identical Empirical Formula/MW:

C17H22O2/258.37

Specifications: (Burdock, 1997) Acid value

5 max Yellow or yellow-brownish liquid; Appearance high-quality grades almost colorless Assay 75% min Boiling point 263∞C

Flash point

98∞C

Refractive index

1.505-1.520 at 20∞C

Solubility Specific gravity

1:1 in 90% alcohol 0.980-0.999 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.20 0.45 0.27 0.14

Max. 1.00 1.05 0.78 0.55

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.75 0.43 0.67

Max. 0.75 0.58 0.67

Synthesis: From linalool and benzoyl chloride in the presence of tuberose. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of ylang-ylang and tuberose; also in mushrooms.

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LINALYL BUTYRATE Synonyms: Linalyl-n-butyrate; Butanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI); Butyric acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester (8CI); Butyric acid, linalyl ester; Linalyl butyrate CAS No.: CoE No.:

78-36-4 276

FL No.: EINECS No.:

09.050 201-109-8

FEMA No.: JECFA No.:

2639 361

NAS No.:

2639

Description: Linalyl butyrate has a fruity note with a bergamot-like undertone. The flavor is reminiscent of certain types of honey on dilution. It is moderately stable. Consumption: Annual: 80.00 lb Individual: 0.00006779 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.902 mg IOFI: Nature Identical Empirical Formula/MW: C14H24O2/224.34 Specifications: (Burdock, 1997) Appearance

Colorless or yellowish liquid

Optical rotation

Assay

95% min

Refractive index

Boiling point 232∞C

Solubility

Flash point

Specific gravity

>100∞C

±1 (Optically inactive if obtained from synthetic linalool) 1.451-1.456 at 20∞C; 1.44831.4492 at 25∞C 1:3 80% alcohol 0.893-0.904 at 25∞/25∞C; 0.8890-0.8903 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.61 5.51 8.89

Max. 3.00 12.23 10.12 13.03

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.31 3.20 5.58

Max. 0.31 5.19 9.49

Synthesis: Analogous to that of geranyl butyrate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, terpy, fruity, citrus and berry. Natural occurrence: Reported found in the oil of Artemisia porrecta var. coerulea, lavender oil and kumquat peel oil.

LINALYL CINNAMATE Synonyms: Linalyl b-phenylacrylate; Linalyl 3-phenylpropenoate; Cinnamic acid, 1,5-dimethyl-1-vinyl- 4-hexenyl ester (8CI); Cinnamic acid, 1,5-dimethyl-1-vinyl-4-hexen-1-yl

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1035

ester; Cinnamic acid, linalyl ester; 1,5-Dimethyl-1-vinyl-4-hexen-1-yl cinnamate; 4-Hexen-1-ol, 1,5-dimethyl-1-vinyl-, cinnamate; Linalyl cinnamate; 1,6-Octadien-3-ol, 3,7-dimethyl-, cinnamate; 3-Phenyl-2-propenoic acid, 1,5-dimethyl-1-vinyl-4- hexen-1-yl ester; 2-Propenoic acid, 3-phenyl-, 1,5-dimethyl-1-vinyl-4-hexen-1-yl ester; 2-Propenoic acid, 3-phenyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI) CAS No.: CoE No.:

78-37-5 329

FL No.: EINECS No.:

09.736 201-110-3

FEMA No.: JECFA No.:

2641 n/a

NAS No.:

2641

Description: Linalyl cinnamate has a sweet, persistent odor with soft floral notes; clearly balsamic. It has a slightly fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.394 mg IOFI: Artificial Empirical Formula/MW: C19H24O2/284.40 Specifications: (Burdock, 1997) Boiling point Refractive index

353∞C 1.5330 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.980 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.75 1.00

Max. 1.50 3.75 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.90 1.43

Max. 1.50 2.63 3.06

Synthesis: From linalyl formate plus methylcinnamate and sodium linalool; by “Roche” method from dehydrolinalool and cinnamic acid via the dehydro ester, which is hydrolyzed to the subject compound. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL FORMATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl formate; 3,7-Dimethyl-1,6-octadien-3-ol formate; Linalool, formate; Linalyl formate; 1,6-Octadien-3-ol, 3,7-dimethyl-, formate (8CI) (9CI) CAS No.: CoE No.:

115-99-1 347

FL No.: EINECS No.:

09.080 204-120-6

FEMA No.: JECFA No.:

2642 358

NAS No.:

2642

Description: Linalyl formate has a fruity, floral (rose) odor reminiscent of bergamot and vervain. It has a bittersweet flavor with a pineapple-like undernote.

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Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.048 mg IOFI: Nature Identical Empirical Formula/MW: C11H18O2/182.26 Specifications: (FCC, 1996) Acid value

Not more than 3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay 90.0% of C11H18O2 Boiling point 202∞C

Specific gravity

1.453-1.458 1 ml in 6 ml 70% alcohol; soluble in most fixed oils; slightly soluble in propylene glycol and water; insoluble in glycerol 0.910-0.918

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 12.41 1.25 12.57

Max. 3.00 17.25 1.25 16.59

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 14.17 2.19 6.13 10.82

Max. 19.74 2.19 8.43 14.79

Synthesis: By esterification of linalool with formic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature: Lavandula. Prumus armeniaca, Prumus persica, and Salvia sclarea, peach, oil of lime, petitgrain and sour cherry.

LINALYL HEXANOATE Synonyms: Linalyl caproate; Linalyl capronate; Linalyl hexylate; 1,5-Dimethyl-1-vinylhex-4-enyl hexanoate; Hexanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI); Linalyl hexanoate CAS No.: CoE No.:

7779-23-9 318

FL No.: EINECS No.:

09.068 231-922-3

FEMA No.: JECFA No.:

2643 364

NAS No.:

2643

Description: Linalyl hexanoate has a green, warm, fruity odor with an animal-like undertone and a pineapple–pear flavor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Approved. Food: 10 FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.876 mg Empirical Formula/MW:

1037

IOFI: n/a

C16H28O2/252.40 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Assay

96.0% (min)

Boiling point

252∞C

Refractive index 1.451-1.445 Insoluble in water; soluble in Solubility alcohol and oils Specific gravity 0.886-0.892

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 10.50 3.20

Max. 3.00 16.00 10.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.20 1.92 2.60

Max. 12.20 3.80 6.53

Synthesis: By esterification of dehydrolinalool with n-hexanoic acid followed by hydrogenation at the dehydro ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL ISOBUTYRATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl isobutyrate; 1,5-Dimethyl-1-vinylhex-4-enyl isobutyrate; 3,7-Dimethyl-1,6-octadienyl isobutyrate; Isobutyric acid, 1,5-dimethyl-1vinyl-4-hexenyl ester (8CI); Linalool isobutyrate; Linalyl isobutyrate; 1,6-Octadien-3-ol, 3,7-dimethyl-, isobutyrate; Propanoic acid, 2-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI) CAS No.: CoE No.:

78-35-3 298

FL No.: EINECS No.:

09.423 201-108-2

FEMA No.: JECFA No.:

2640 362

NAS No.:

2640

Description: Linalyl isobutyrate has a light, fruity odor with a lavender note and a sweet flavor reminiscent of black currant. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 3.523 mg Empirical Formula/MW:

IOFI: Nature Identical

C14H24O2/224.34 Specifications: (FCC, 1996) Acid value

1.0

Appearance

Colorless to slightly yellow liquid

Assay Boiling point

95.0% of C14H24O2 230∞C

Refractive index 1.446-1.451 1 ml in 3 ml in 80% alcohol; Solubility insoluble in water; miscible with alcohol, chloroform and ether Specific gravity 0.882-0.888

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 15.70 9.22

Max. 3.00 20.54 16.04

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.90 6.26 11.08

Max. 26.43 8.45 17.57

Synthesis: By esterification of linalool with isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, fruity, sweet, berry and citrus. Natural occurrence: Reported found in the essential oil of Ceylon cinnamon and in lavender oil; a dextro rotatory form has been reported in the oil from leaves of Agathosoma gnidioides and sour cherry.

LINALYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; 1,5Dimethyl-1-vinylhex-4-enyl isovalerate; 3,7-Dimethyl-1,6-octadien-3-yl isovalerate; Isovaleric acid, (4,7-dimethyl-1,6-octadien-3-yl) ester; Linalyl isopentanoate; Linalyl isovalerate; 1,6-Octadien-3-ol, 4,7-dimethyl-, isovalerate CAS No.: CoE No.:

1118-27-0 449

FL No.: EINECS No.:

09.454 214-259-4

FEMA No.: JECFA No.:

2646 363

NAS No.:

2646

Description: Linalyl isovalerate has a stable, suave, fruity odor and a sweet, apple-like taste somewhat reminiscent of plum and peach. Consumption: Annual: 121.67 lb Individual: 0.0001031 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 1.773 mg Empirical Formula/MW:

1039

IOFI: Nature Identical

C15H26O2/238.37 Specifications: (Burdock, 1997) Acid value Appearance Assay

0.09 max Liquid 96% min

Refractive index Solubility Specific gravity

1.4510-1.4540 at 20∞C 1:5.5-7 in 80% alcohol 0.8940-0.9000 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 8.52 5.21 5.69

Max. 3.00 13.57 9.65 9.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 65.63 2.18 9.74

Max. 65.63 3.65 14.98

Synthesis: From dehydrolinalool and isovaleric acid followed by hydrogenation; also from linalool and isovaleric acid by azeotropic esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature (Salvia officinalis and Salvia spinosa).

LINALYL OCTANOATE Synonyms: Linalyl carpylate; Linalyl octoate; Linalyl octylate; Linalyl octanoate; Octanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI) CAS No.: CoE No.:

10024-64-3 FL No.: 397 EINECS No.:

09.116 233-026-8

FEMA No.: JECFA No.:

2644 365

NAS No.:

2644

Description: Linalyl octanoate has a dry, fruity, herbaceous odor and a sweet apricot and plum-like taste with a perfumey note. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.720 mg IOFI: Nature Identical Empirical Formula/MW: C18H32O2/280.46 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Insoluble in water; soluble in alcohol (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point 264∞C

Specific gravity

0.88 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 6.50 6.00 11.00

Max. 3.00 12.50 9.50 14.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 224.70 260.80 2.50 4.50 4.02 8.37

Synthesis: By esterification of linalool with n-octanoic acid under azeotropic conditions; also by hydrogenation of dehydrolinalyl octanoate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lemongrass.

LINALYL PHENYLACETATE Synonyms: Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester; 3,7-Dimethyl-1,6octadien-3-yl phenylacetate; linalyl a-toluate; Acetic acid, phenyl-, 1,5-dimethyl- 1- vinyl4-hexenyl ester (8CI); Benzeneacetic acid, 1,5-dimethyl-1-ethenyl- 4-hexenyl ester; Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI); Linalyl phenylacetate; Linalyl alpha-toluate CAS No.: CoE No.:

7143-69-3 655

FL No.: EINECS No.:

09.772 230-444-2

FEMA No.: JECFA No.:

3501 n/a

NAS No.:

3501

Description: Linalyl phenylacetate has a mildly floral, intensely sweet Neroli-rose-type odor. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI:Artificial Empirical Formula/MW: C18H24O2/272.39 Specifications: (Burdock, 1997) Colorless or pale, straw-colored, viscous liquid Assay 95% Boiling point Approx. 371∞C

Appearance

Refractive index

1.5025-1.5070 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in oils 0.97

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual n/a

Max. 6.00

Food Category Gelatins, puddings

Usual Max. n/a 4.00 (Part 1 of 2)

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1041

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confectionary Frozen desserts

Usual n/a n/a

Max. 4.00 3.00

Food Category Nonalcoholic beverages

Usual Max. n/a 4.00 n/a (Part 2 of 2)

Synthesis: From dehydrolinalool and methyl phenylacetate in the presence of sodium methylate catalyst, followed by hydrogenation of the ester, or by any other suitable means. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

LINALYL PROPIONATE Synonyms: 3,7-Dimethyl-1,6-octadien-3-yl propanoate; 3,7-Dimethyl-1,6-octadien-3-ol propanoate; Linalyl propionate; 1,6-Octadien-3-ol, 3,7-dimethyl-, propanoate (9CI); 1,6Octadien-3-ol, 3,7-dimethyl-, propionate (8CI) CAS No.: CoE No.:

144-39-8 411

FL No.: EINECS No.:

09.130 205-627-5

FEMA No.: JECFA No.:

2645 360

NAS No.:

2645

Description: Linalyl propionate has a sweet, floral odor reminiscent of bergamot oil and a sweet taste reminiscent of black currant (also pear and pineapple). Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.189 mg IOFI: Nature Identical Empirical Formula/MW: C13H22O2/210.31 Specifications: (FCC, 1996) Acid value

1.0

Refractive index

Appearance

Colorless or almost colorless liquid

Solubility

Assay 92.0% of C13H22O2 Boiling point 226∞C

Specific gravity

1.449-1.454 1 ml in 2 ml in 80% alcohol; soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 0.893-0.902

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 15.65 7.59

Max. 3.00 23.14 13.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.76 4.59 9.90

Synthesis: By esterification of linalool with propionic acid or propionic anhydride.

Max. 23.71 8.23 18.49

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange, lemon and kumquat peel oils, bergamot oil and cherimoya. The l-form has been reported found in lavender and sage.

LINDEN (LEAVES) Botanical name: Several species of the genus Tilia Botanical family: Tiliaceae Other names: European linden; Basswood; Lime tree; Lime flower Foreign names: Tilleul (Fr.), Linde (Ger.), Tilo (Sp.), Tiglio (It.) CAS No.: CoE No.:

977073-42-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6095

Description: Linden is a large tree commonly grown in central and southern Europe and Asia Minor. It can grow up to 30 m (100 ft), and it has thick bark, alternate ovate leaves, white-yellowish flowers (July) and pubescent capsules. Linden tree bark is smooth and gray. The dried flowers and leaves are the parts used. Linden has a characteristic soothing, aromatic flavor and a sweetish, mucilaginous, pleasant taste. Derivatives: Infusion (3%), fluid extract, dried aqueous extract, tincture (20% in 40% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The essential oil and concrete essence (experimental production only) have been reported to contain farnesol. Traces of benzodiazepine-like compounds have been detected in linden. Aroma threshold values: n/a Taste threshold values: n/a

Linden Flowers CAS No.: CoE No.:

977009-77-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2647 n/a

NAS No.:

2647

Description: The five-petaled, yellow-white flowers from the linden tree are generally collected after the spring bloom. The flowers are dried and stored in low moisture conditions. The fragrance components of the flowers degrade rapidly under conditions of high moisture. The dried flowers are used for the drug. Also, see above, Linden. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Linden. JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.040 mg IOFI: Natural Composition: The major compounds found in flowers are quercitin, kaemferol and other related flavonoids. Other compounds include chlorogenic, p-coumaric and caffeic acids and amino acids alanine, cystine, cysteine and phenylalanine. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 10.00 2000.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: Sweet, brown, tobacco- and hay-like with woody, astringent nuances.

Linden Flowers Extract CAS No.: CoE No.:

977060-57-3 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Linden. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Linden. JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6202

Individual: 0.0000007 mg/kg/day

IOFI: Natural

LITSEA CUBEBA (BERRY OIL) Botanical source: Litsea cubeba Botanical family: Lauraceae Other names: Litsea cubeba berry oil; Litsea cubeba Pers.; May chang; Mountain pepper CAS No.: CoE No.:

68855-99-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3846 n/a

NAS No.:

n/a

Description: Litsea cubeba is a member of the Lauraceae family, which includes the Cinnamomum species and Laurus nobilus or sweet bay. Parts of L. cubeba used include the pepperlike fruits (berries), bark and leaves. Litsea is grown in Tiawan, Japan and India, but primarily in China, which is also the primary market. The berry yields about 3.2% oil on distillation and has a distinct lemon character odor due to the presence of citral (geranial [41%] and neral [34%]), but may be much modified as the result of the presence of other substances. Litsea cubeba oil is often used as the basis for fine lemon flavors. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 33.99185 mg Specifications: Appearance Flash point Optical rotation

Pale-yellow to yellow, clear liquid 91∞C +2 to +20∞

IOFI: Natural

Solubility

Soluble 1:3 in 70% ethanol

Specific gravity

1.4810-1.4880

Essential oil composition: Major constituents of the stem oil are citronellol (11.9 to 20.4%) and citronellal (7.7 to 10.0%); fruit oils, citronellal (44.8 to 77.2%) and citronellol (10.9 to 14.0%); flower oils, sabinene (41.8 to 42.3%), citronellal (14.3 to 17.3%), b-phellandrene (7.7 to 9.0%), a-pinene (6.6 to 7.6%) and b-pinene (5.8 to 6.1%).95 Other investigators reported the major components of essential oils from stem bark, leaf and fruit of L. cubeba from the northern part of India consisted of linalool (78.3%), citronellol (41.2%) and citronellal (76.55%), respectively.96 Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Frozen dairy

Usual 5.90 178.00 0.20 10.00 33.60

Max. 11.80 356.00 0.40 20.00 67.20

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual Max. 210.00 520.00 0.75 1.50 2.25 4.50 28.00 56.00 181.00 362.00

Aroma threshold values: n/a Taste threshold values: n/a

LOVAGE Botanical name: Levisticum officinale Koch. Botanical family: Umbelliferae Other names: Maggi plant; Smellage Foreign names: Liveche (Fr.), Liebstock (Ger.), Levistico (Sp.), Levistico (It.) CAS No.: CoE No.:

977048-47-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2649 n/a

NAS No.:

2649

Description: Lovage is an aromatic perennial herbaceous plant that grows wild in several areas of Europe. It is cultivated for extractive purposes in France, Germany, Hungary, the Czech Republic, Belgium, the Netherlands and the former Yugoslavia. It has large leaves with a cylindrical stem, branched upper stalks, rhizome-type roots and yellow-greenish flowers arranged in dense clusters (July to August). It grows to 2 m (7 ft) in height. The rhizomes and other parts of the plant are used. Lovage has an intensely persistent, warm, celery-like flavor and aroma. Derivatives: Extract and oleoresin Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a 95 Choudry et al. (1998). J. Essen Oil Res. 10, 381-386. 96 Nath et al. (1996). J. Essen. Oil Res. 8, 575-576.

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Trade association guidelines: FEMA PADI: 33.286 mg IOFI: Natural Composition: Lovage contains approximately 2% of a volatile oil responsible for its characteristic odor and flavor. The oil contains primarily phthalide lactones, including 3-butylphthalide, cis- and trans-butyldenephthalide, cis- and trans-ligustilide, sen-kyunolide and angeolide. Several of the compounds found in lovage have also been detected in celery. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 900.00 1500.00 25.00 40.00 18.00 22.00

Food Category Hard candy Soft candy

Usual 0.26 25.00

Max. 10.74 35.00

Aroma threshold values: n/a Taste threshold values: n/a

Lovage Extract CAS No.: CoE No.:

977091-63-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Lovage. Consumption: Annual: 6683.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Lovage. JECFA: n/a Trade association guidelines: FEMA PADI: 8.750 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 46.31 19.38 0.10 78.10 5.84

Max. 49.94 37.51 0.10 124.50 36.95

2650 n/a

NAS No.:

2650

Individual: 0.005663 mg/kg/day

IOFI: Natural

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 10.00 10.00 6.72 24.06 13.27 28.89 133.40 169.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4%: Celery-like with a bitter green and maple botanical nuance.

Lovage Oil Other names: Lovage herb oil; Lovage root oil; Lovage roots absolute; Oil of lovage; Oils, lovage CAS No.: CoE No.:

8016-31-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2651 n/a

NAS No.:

2651

Description: The oil from the green parts is normally not manufactured and exhibits less interesting characteristics than the rhizome oil. Essential oil from rhizomes can be obtained by steam distillation of fresh or dried rhizomes with yields of 0.1 to 0.2%, or 0.6 to 1.0%, respectively. It exhibits a strong odor reminiscent of celery and angelica with a sharp, analogous flavor. Consumption: Annual: 133.33 lb Individual: 0.0001129 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Lovage. JECFA: n/a Trade association guidelines: FEMA PADI: 2.507 mg Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Between 2.0 and 16.0 Between –1∞ and +5∞ Passes test Between 1.536 and 1.554 at 20∞C

IOFI: Natural

Saponification value Between 238 and 258 Solubility in alcohol Passes test Specific gravity Between 1.034 and 1.057

Physical–chemical characteristics: It is a greenish-brown to deep-brown liquid. It is soluble in most fixed oils and slightly soluble with opalescence, in mineral oil, but it is relatively insoluble in propylene glycol and glycerin. Essential oil composition: The main constituents include d-a-terpineol aldehydes and acids (acetic and isovaleric). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 28.55 5.14 8.00 3.00 3.54 8.86 1.00

Max. 32.21 7.07 8.00 7.00 4.32 10.59 2.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups Sweet sauce

Usual 0.02 0.13 4.79 5.19 0.50 1.72

Max. 0.02 0.60 6.01 6.76 5.00 2.52

Aroma threshold values: n/a Taste threshold values: n/a

LUNGMOSS Botanical name: Sticta pulmonaria Ach. Botanical family: Boraginaceae Other names: Tree lungwort; Oak lungwort; Lungwort lichen Foreign names: Mousse pulmonarie (Fr.), Lichene polmonario (It.) CAS No.: CoE No.:

977022-85-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6355

Description: A widely distributed lichen (North and South America, Europe) growing on the trunks of trees in moist sub-alpine regions. This lichen is leafy, laciniated, smooth and obtuse, green on the upper surface, pitted and somewhat reticulated. On the under surface it is downy. The shields are mostly marginal. The whole lichen is somewhat coriaceous and cartilaginous. In Siberia, it is used as a substitute for hops. Lungmoss should not be confused with cow’s or bullock’s lungwort, which is the common mullein. Other plants belong to a genus of European borages, believed to have medicinal value in lung disease. Lungmoss has an astringent, bitter flavor. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Lungmoss contains Allantoin; flavonoids, quercitin and kaempferol; and others compounds like tannins, mucilage, vitamin C, saponins. Pyrrolizidine alkaloids, common in other plants of the Boraginaceae, have been shown to be absent from all samples of P. pulmonaria tested. Aroma threshold values: n/a Taste threshold values: n/a L-LYSINE

Synonyms: Lysine, (S)-2,6-Diaminohexanoic acid; Lysine acid; Lysine hydrochloride; a,eDiaminocaproic acid CAS No.: CoE No.:

56-87-1 n/a

FL No.: EINECS No.:

17.026 200-294-2

FEMA No.: JECFA No.:

3847 n/a

NAS No.:

n/a

Description: L-Lysine is an essential amino acid (a protein building block) that cannot be produced by the body from other nutrients. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. This compound is odorless. Consumption: Annual: 115,333.33 lb Individual: 0.09774 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 310.537, 310.545, 573.870, 582.5411 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 30.4403 mg IOFI: n/a Empirical Formula/MW: C6H14N2O2/146.19 Specifications: (FCC, 1966) Appearance Melting point

Colorless, crystalline solid 215∞C (decomposes)

Solubility

Appreciable (>10%)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products

Usual 3.00 70.00 30.00 70.00 5.00 10.00 15.00 50.00

Max. 30.00 150.00 150.00 150.00 25.00 30.00 25.00 100.00

Food Category Jam, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits

Usual Max. 15.00 25.00 70.00 150.00 70.00 150.00 3.00 30.00 15.00 50.00 15.00 100.00 50.00 100.00 10.00 30.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 10.00 50.00 70.00 10.00 10.00 70.00 10.00 70.00 15.00

Max. 30.00 125.00 150.00 30.00 25.00 150.00 30.00 150.00 30.00

Food Category Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 15.00 25.00 10.00 20.00 50.00 250.00 50.00 250.00 10.00 30.00 50.00 250.00 10.00 50.00 10.00 25.00 (Part 2 of 2)

Synthesis: Produced by fermentation. Also produced by use of continuous ion exchange technology. Aroma threshold values: Detection: 500 ppm Taste threshold values: n/a Natural occurrence: Some natural food sources for l-lysine include lima beans, kidney beans, potatoes, corn, red meat, fish and milk.

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M MAIDENHAIR FERN Botanical name: Adiantum capillus-veneris L. Botanical family: Polypodiaceae Foreign names: Capillaire, Cheverus de Venus (Fr.), Frauenhaar (Ger.), Capilera (Sp.), Capelvenere (It.) CAS No.: CoE No.:

977070-30-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6097

Description: Cryptogamous perennial fern, commonly grows in shady and damp places; widespread throughout the fields and hillsides of southern and central Europe. The plant owes its botanical name to the property of its foliage to repel raindrops. The fronds (only part used) have black, shiny, hair-thin stripes and bear numerous wedge-ovate or rhomboid pinnules on the terminal portion and are the only parts used. Maidenhair fern has a pleasant, tonic flavor. Derivatives: Decoctions, infusions, fluid extract and tincture. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The main constituents include tannic acid, gallic acid and traces of an essential oil. The sterol fraction of A. capillus-veneris contains b-sitosterol, stigmasterol and capesterol identified by means of spectral data.97 Aroma threshold values: n/a Taste threshold values: n/a L-MALIC ACID

Synonyms: “Apple acid” (l-form found in apple); 2-Hydroxy-1, 4-butanedioic acid; Hydroxysuccinic acid; Apple acid; Butanedioic acid, hydroxy-, (S)-(9CI); Hydroxybutanedioic acid; (S)-Hydroxybutanedioic acid; Hydroxysuccinnic acid; (–)-Hydroxysuccinic acid; Malic Acid; Malic acid, L- (8CI); Malic acid (L); L-Malic acid; L-(–)-Malic acid; (S)-Malic acid; S-(–)-Malic acid; (–)-Malic acid CAS No.: CoE No.:

97-67-6 17

FL No.: EINECS No.:

08.017 FEMA No.: 2655 (l-form) 202-601-5 JECFA No.: 619

NAS No.: 2655

Description: L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, non-pungent taste. Consumption: Annual: 1,111,666.67 lb Individual: 0.9420 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 150.141, 169.140, 169.115, 150.161, 146.113, 169.150, 184.1069, 582.60 (l-form) 97 Marino

et al. (1989). Boll. Soc. Ital. Biol. Sper. 65, 461.

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FDA (other): Malic acid and Malic acid, dl- are approved as excipients (CDER, 1999) JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 10.186 mg IOFI: Nature Identical Empirical Formula/MW: C4H6O5/134.09 Specifications: (JECFA, 1999)

Assay

White, crystalline powder, granules or needles 99%

Fumaric acid

Max. 1.0%

Solubility

Heavy metals

Max. 10 ppm

Specific rotation

Appearance

Maleic acid

Max. 0.05%

Matter

0.1% max Soluble in water and alcohol; soluble in ethanol 1 g in 1.4 ml alcohol; 1 g in 0.8 ml water Between -0.10∞ and +0.10∞

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.30 25.00

Max. 1.50 390.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 90.00 380.00 25.00 420.00

Synthesis: By hydration of maleic acid; by fermentation from sugars. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.

MALT EXTRACT Botanical source: Hordeum vulgare L. or other grains Botanical family: Graminaceae Other names: Malt syrup CAS No.: CoE No.:

8002-48-0 232

FL No.: EINECS No.:

09.705 232-310-9

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6205

Description: Malt is the dried product of barley germinated under controlled conditions. Malt syrup and malt extract are interchangeable terms for a viscous concentrate of a water extract of malt powder. The Food and Drug Administration defines malt syrup and malt extract as liquid products made from barley alone, with or without the addition of safe preservatives. If such extracts of malt are evaporated to dryness, the product is called dried malt extract. When another grain is included with barley, alternate terms must be used. In these cases, examples of proper terms would be “malted cereal syrup” and “extract of malted barely and corn.” Malt syrup is usually a brown, sweet and viscous liquid containing varying amounts of amylolytic enzymes and plant constituents. Derivatives: Malt or malted barley: by artificially germinating dried barley grains. Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: Seeds: Category 1 (no restriction on use) FDA: 21 CFR 182.1445 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (FCC, 1996) Assay Heavy metals N-Nitrodimethylamine pH

Not less than 40.0% and not more than 65.0% of reducing sugar content expressed as maltose Not more than 0.5 mg/kg Not more than 0.005 mg/kg

1051

IOFI: n/a

Protein

Not more than 7.0%

Sulfur dioxide

Not more than 10 mg/kg

Total solids

Between 77.0 and 83.0%

Between 4.5 and 5.5

Physical–chemical characteristics: Soluble in cold water but more readily in hot water. The specific gravity approximates 1.4 at 25∞C. Composition: The principal components of malt syrup and extract are reducing sugars and proteins. The energy content of dry malt extract is 3.7 kcal/g. Analyses of commercial batches of malt syrup and extract show that the content of reducing sugars ranges from 54 to 73% and of proteins from 1 to 6%. Immunoelectrophoresis of malt protein has shown 54 “immunochemicaly distinct” components. Malt contains about 50 to 70% maltol, 2 to 15% dextrins and 8% proteins. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 500 ppm: Caramellic, malt, grain, cereal, sulfuraceous and vegetative.

MALTOL Synonyms: 3-Hydroxy-2-methyl-(1,4-pyran); 3-Hydroxy-2-methyl-4H-pyran-4-one; Larixinic acid; 2-Methyl pyromeconic acid; Corps praline; 3-Hydroxy-2-methyl-gamma-pyrone; 3-Hydroxy-2-methylpyrone; 3-Hydroxy-2-methyl-4-pyrone; Larixinic acid; Maltol; 2Methyl-3-hydroxypyrone; 2-Methyl-3-hydroxy-4-pyrone; 2-Methyl-3-oxy-gamma-pyrone; 4H-Pyran-4-one, 3-hydroxy-2-methyl- (8CI) (9CI) CAS No.: CoE No.:

118-71-8 148

FL No.: EINECS No.:

07.014 204-271-8

FEMA No.: JECFA No.:

2656 n/a

NAS No.:

2656

Description: Maltol has a warm, sweet, fruity odor and in solution it has a jam-like odor. This compound is also reported to have a characteristic caramel–butterscotch odor and suggestive of fruity-strawberry aroma in dilute solution. Consumption: Annual: 25,166.67 lb Individual: 0.02132 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: 0 to 1 (1981)

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Trade association guidelines: FEMA PADI: 29.172 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H6O3/126.11 Specifications: (FCC, 1996) Appearance Assay

White, crystalline powder Not less than 99% of C6H6O3, calculated on the anhydrous basis

Melting point Residue on ignition

Heavy metals Not more than 0.002% (as Pb)

Solubility

Lead

Water

Not more than 10 mg/kg

Between 160 and 164∞C Not more than 0.2% 1 g in 82 ml water; in 21 ml alcohol, 80 ml glycerin and 28 ml propylene glycol Not more than 0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 9.39 107.20 53.40 0.40 120.50 111.80

Max. 71.25 319.90 191.90 18.00 286.70 243.90

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 6.27 8.02 0.10 0.10 77.91 181.60 113.70 267.20 0.30 0.40

Synthesis: By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position. Aroma threshold values: Detection: 29 ppb Taste threshold values: Taste characteristics at 200 ppm: Sweet, caramellic, cotton candy, with fruity, jammy strawberry nuance. Natural occurrence: Reported found in the bark of young larch trees (Pinus larix), pine needles (Abies alba), chicory, wood tars and oils, and roasted malt. Also reported found in wheat and rye bread, milk, butter, smoked pork, beer, cocoa, coffee, roasted barley, filberts, peanuts, soybean, beans, tamarind, licorice, sake, malt, dried bonito, clam and cocoa liquor.

MALTOL PROPIONATE Synonyms: 4H-Pyran-4-one, 2-methyl-3-(1-oxopropoxy)-; Veltol propionate CAS No.: CoE No.:

68555-63-5 FL No.: n/a EINECS No.:

n/a 271-440-0

FEMA No.: JECFA No.:

3941 n/a

Description: Maltol propionate has a strawberry-like odor and taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 29.146 mg Empirical Formula/MW:

1053

IOFI: n/a

C9H10O4/182.17 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy Gelatins, puddings

Usual 9.00 107.00 53.00 0.40 120.50 112.00

Max. 71.00 320.00 192.00 18.00 287.00 244.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 6.00 8.00 0.10 0.10 78.00 182.00 114.00 267.00 0.30 0.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 to 60 ppm: Sweet, brown, caramellic, fruity and jammy, with nuances of bread crust, butterscotch and tropical notes. Natural occurrence: Not reported found in nature.

MALTYL ISOBUTYRATE Synonyms: Maltyl 2-methylpropanoate; 2-Methyl-4-pyron-3-yl 2-methylpropanoate; Maltol isobutyrate; Maltyl isobutyrate; 2-Methyl-4-oxo-4H-pyran-3-yl isobutyrate; Propanoic acid, 2-methyl-, 2-methyl-4-oxo-4H-pyran-3-yl ester CAS No.: CoE No.:

65416-14-0 FL No.: n/a EINECS No.:

09.525 265-755-2

FEMA No.: JECFA No.:

3462 n/a

NAS No.:

3462

Description: Maltyl isobutyrate has a sweet, strawberry-like flavor. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 26.614 mg IOFI: Artificial Empirical Formula/MW: C9H10O4/182.21 Specifications: Appearance Slightly yellow liquid Assay 99% Boiling point 100∞C at 0.01 mmHg

Refractive index Solubility Specific gravity

1.4971 Insoluble in water; soluble in oils 1.1490

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 50.00 150.00 50.00 60.00

Max. 100.00 300.00 100.00 120.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual Max. 50.00 100.00 10.00 50.00 100.00 200.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: Sweet, fruity, creamy, tropical, brown and berry-like with a tropical nuance. Natural occurrence: Not reported found in nature.

MANDARIN (TANGERINE) Botanical name: Citrus reticulata Blanco Botanical family: Rutaceae Foreign names: Mandarinier (Fr.), Mandarine (Ger.), Mandarina (Sp.), Mandarino (It.) Description: The plant, native to China, was introduced into Europe after the orange. The tree is cultivated throughout the Mediterranean, where the tangerine variety also grows. Tangerine and mandarin are botanically identical, both being C. reticulata Blanco. The mandarin fruit is ellipsoidic, while the tangerine fruit common to the U.S. is more nearly like the original fruit from China; tangerine is more orange in color than mandarin. In Italy, mandarin is cultivated together with other citrus fruits in Sicily and Calabria on an industrial scale. The parts used are the leaves, small twigs, unripe fruits, fruits and the rind. Mandarin has a pleasant, orange-like odor and a sweet-sour taste. Derivatives: Essential oil, terpeneless essential oil, tincture, distillate, fluid extract. The fresh rinds are often extracted with 50 to 60% ethanol to prepare the tincture and the distillate. A 20% tincture and the fluid extract are obtained from the dried rinds by extraction with 60% ethanol. The soluble essence is obtained by treating mandarin essential oil with low-strength alcohol. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Fruit: Category 1 (no restriction on use) FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Three limonoids, namely, limonin, nomilin and obacunone, were isolated from the seeds of C. reticulata (Blanco).98 Aroma threshold values: n/a Taste threshold values: n/a

98 Jayaprakasha

et al. (1997). Phytochemistry 44, 843.

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Mandarin Oil Other names: Mandarin white oil; Oils, mandarin; Petitgrain, oil, Tangerine, oil CAS No.: CoE No.:

8008-31-9 142

FL No.: EINECS No.:

07.008 n/a

FEMA No.: JECFA No.:

2657 n/a

NAS No.:

2657

Description: Cold expression of rind of almost-ripe mandarin fruits yields an average of 0.5% mandarin essential oil. It exhibits a characteristic mandarin odor. Consumption: Annual: 13,216.67 lb Individual: 0.01120 mg/kg/day Regulatory Status: CoE: Rind essential oil: Category 1 (no restriction on use). Use levels in ppm for mandarin oil expressed: Baked goods 745.3, frozen dairy 251, soft candy 1250, gelatins, puddings 400, nonalcoholic beverages 36.45, alcoholic beverages 36.45, hard candy 1964, chewing gum 42.92 FDA: 21 CFR 182.20 FDA (other): See above, Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: 80.821 mg IOFI: Natural Specifications: (FCC, 1996) Assay

Not less than 0.4% and not more than 1.8% of aldehyde calculated as decyl aldehyde

Angular rotation

Between +63∞ and +78∞

Heavy metals (as Pb) Not more than 0.004% Lead Not more than 10 mg/kg

Refractive index

Between 1.573 and 1.477 at 20∞C

Residue on evapBetween 2.0 and 5.0% oration Specific gravity Between 0.846 and 0.852

Physical–chemical characteristics: The physical–chemical constants of the oil vary, depending on the source. The oil is a clear, dark orange to reddish-yellow or brownish-orange liquid. Mandarin oil of Italian production is a clear, mobile liquid, susceptible to turbidity on cooling; the oil ranges from light orange to reddish-orange in color. Essential oil composition: This oil contains dexylaldehyde, p-cymene, linalool, terpineol, nerol, linalyl and terpenyl acetate, C8, C9, C10 and C12 aldehydes, citral, citronellal and dlimonene. The enantiomeric distribution of b-pinene, sabinene, limonene, linalool, terpinen4-ol, and a-terpineol in mandarin oils has been determined using a fully-automated, multidimensional, double-oven GC-GC system.99 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 20.17 463.00 19.37 157.50

Max. 36.45 745.30 42.92 251.00

Aroma threshold values: n/a Taste threshold values: n/a

99 Mondello

et al. (1998). J. Agric. Food Chem. 46, 54.

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 196.80 400.00 5.86 1964.00 47.46 67.23 629.60 1250.00

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Petitgrain Mandarin Oil CAS No.: CoE No.:

977051-67-4 142

FL No.: EINECS No.:

07.008 n/a

FEMA No.: JECFA No.:

2854 n/a

NAS No.:

2854

Description: The petitgrain essential oil of mandarin is obtained by steam distillation of leaves, small twigs, and unripe fruits with yields of about 0.3%. The oil is produced in several mandarin-growing areas (especially Algeria); however, production is somewhat limited. The oil exhibits a fruital odor and a yellow-amber fluorescent color. Consumption: Annual: 2100.00 lb Individual: 0.001779 mg/kg/day Regulatory Status: CoE: Leaf essential oil: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Baked goods 22.99, frozen dairy 8.12, soft candy 18.59, gelatins, puddings 15.02, nonalcoholic beverages 4.13, alcoholic beverages 9.27, hard candy 0.25 FDA: 21 CFR 182.20 FDA (other): See above, Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: 3.385 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value <1.4 Ester value 170-250 Methyl methylanthranilate 49-72% content +2∞30 ' to +13∞15 ' at Optical rotation 20∞C

Refractive index Specific gravity Solubility

1.5250-1.5470 at 20∞C 0.978-1.044 at 20∞C 1:4-1:20 in 75% ethanol (1:4-1:12 in 80% ethanol)

Physical–chemical characteristics: The oil is a dark-olive green liquid. Essential oil composition: The oil contains a-pinene, dipentene, limonene, p-cymene, methyl anthranilate, geraniol and methylanthranilate. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 8.11 16.72 5.32 12.16

Max. 9.27 22.99 8.12 15.02

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.25 3.44 14.65

Max. 0.25 4.13 18.59

Aroma threshold values: n/a Taste threshold values: n/a

Tangerine Essence CAS No.: CoE No.:

977029-78-9 n/a

FL No.: EINECS No.:

Description: See above, Mandarin. Consumption: Annual: 36.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6398

Individual: 0.00003107 mg/kg/day

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FDA (other): See above, Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

1057

IOFI: n/a

Tangerine Oil CAS No.: CoE No.:

8016-85-1 2039

FL No.: EINECS No.:

07.060 n/a

FEMA No.: JECFA No.:

3041 n/a

NAS No.:

3041

Description: The oil is obtained by expression of the peels of the ripe fruit of the Dancy tangerine and from some other closely related varieties. It has a pleasant, orange-like odor. Consumption: Annual: 65,101.67 lb Individual: 0.05517 mg/kg/day Regulatory Status: CoE: Rind expressed oil: Category 1. Use levels in ppm: Baked goods 433.2, frozen dairy 319.2, soft candy 663.5, gelatins, puddings 190.2, nonalcoholic beverages 124.4, hard candy 499.0, chewing gum 723.3 FDA: 21 CFR 182.20 FDA (other): See above, Mandarin. JECFA: n/a Trade association guidelines: FEMA PADI: 61.463 mg IOFI: Natural Specifications: (FCC, 1996) Aldehydes

Between 0.8 and 1.9% of aldehyde calculated as decyl aldehyde

Angular rotation

Between +88∞ and +96∞

Heavy metals (as Pb) Not more than 0.004% Lead Not more than 10 mg/kg

Refractive index Residue on evoporation Specific gravity

Between 1.473 and 1.476 at 20∞C Between 2.3 and 5.8% Between 0.844 and 0.854

Physical–chemical characteristics: Oils produced from unripe fruit often show a green color. It is soluble in most fixed oils and mineral oil. The oil is slightly soluble in propylene glycol and relatively insoluble in glycerin. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 46.45 329.90 230.20 244.90

Aroma threshold values: n/a Taste threshold values: n/a

MAPLE, MOUNTAIN Botanical name: Acer spicatum Lam

Max. 59.70 433.20 723.30 319.20

Food Category Gelatins, puddings Nonalcoholic beverages Hard candy Soft candy

Usual 95.14 38.32 152.40 406.60

Max. 190.20 124.40 499.00 663.50

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Botanical family: Aceraceae CAS No.: CoE No.:

977048-48-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Mountain maple is a tall shrub or small tree with diverging limbs. It grows in the temperate regions of the northern U.S. and Canada. Its leaves turn bright red in summer. A. spictum should not be confused with the better-known sugar maple varieties (A. saccharum and A. nigrum), which produce a sap containing up to 6% sugar. Sugar maples can be distinguished also by their height (up to 40 m or 131 ft), their round head and their gray bark. Mountain maple has a deer-tongue-like note (coumarin-like). Derivatives: Maple syrup Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Mountain Maple Bark CAS No.: CoE No.:

977089-64-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6212

Description: See above, Maple, Mountain. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1%: Bitter, maple, botanical, chocolate and coffee.

Mountain Maple Extract Solid CAS No.: CoE No.:

977089-65-8 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Maple, Mountain. Consumption: Annual: 30,333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

FEMA No.: JECFA No.:

2757 n/a

NAS No.:

2757

Individual: 0.02570 mg/kg/day

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Trade association guidelines: FEMA PADI: 132.646 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 127.20 915.90 7.13 21.01

Max. 146.60 919.20 20.99 29.75

1059

IOFI: Natural

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 19.80 30.47 0.50

Max. 29.41 39.17 10.00

Aroma threshold values: n/a Taste threshold values: n/a

MARIGOLD, POT Botanical name: Calendula officinali L. (Caltha officinalis Moeuch.) Botanical family: Compositae Other names: Calendula Foreign names: Souci (Fr.), Gartenringelblume (Ger.), Calenula (Sp.), Calendola, Fiorrancio (It.) CAS No.: CoE No.:

977001-93-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2658 n/a

NAS No.:

2658

Description: Pot marigold is an annual (sometimes biennial), pubescent herb, growing in the Mediterranean region. The plant grows up to 60 cm (2 ft), covered with glandular hairs and has yellow-orange flowers, alternate greenish-gray leaves (the superior, lanceolate; the radical, oblong) and spindle-shaped roots. The flowers are large heads with yellow or orange rays. An oil of little or no importance is distilled from the dried flowers in approximately 0.02% yields. Pot marigold should not be confused with tagetes, known also as marigold. The flowers are the part used. Pot marigold has an intense, herbaceous odor with a slightly bitter, tonic flavor. Derivatives: Concrete (extracted with petroleum ether in approximately 0.12% yields), absolute, juice (cold expressed from the leaves), comminuted dried flowers, tincture (10% in 60 to 65% alcohol) and a fluid extract. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.624 mg IOFI: Natural Essential oil composition: The main constituents of the oil include bitter principle (chemically unidentified), saponins, calendulin (a cartenoid), malic and ascorbic acid and mucilages. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.50 20.00 25.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 13.00 42.50 45.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 6.50 20.00

Max. 40.00 13.00 40.00

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MARJORAM, POT Botanical name: Majorana onites (L.) Benth. (Origanum vulgare L.) Botanical family: Labiatae CAS No.: CoE No.:

977051-22-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2660 n/a

NAS No.:

2660

Description: Pot marjoram is commonly referred to as O. vulgare; pot marjoram appears to be very little known in the U.S. It is a branching, hardy perennial about 2 ft tall, bearing in midsummer pink or purple flowers and small, brown, oval seeds. It grows wild on the borders of European woods. The plant has a pleasant odor and a warm, aromatic, bitter taste. The parts used are the leaves and shoots. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.822 mg IOFI: n/a Essential oil composition: The four known homologues of tocopherol, a-, b-, g- and d-, were found to be present in marjoram pot; the concentration of the g-homologue was significantly higher. Total tocopherol content ranges from 288 to 672 ppm.100 Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Gravies

Usual 18.80 6.83

Max. 22.00 9.26

Food Category Soups

Usual 82.00

Max. 82.00

Aroma threshold values: n/a Taste threshold values: n/a

MARJORAM, SWEET Botanical name: Origanum majorana L. (Majorana hortensis Moench.) Botanical family: Labiatae Foreign names: Marjolain (Fr.), Marjoran (Ger.), Mejorana (Sp.), Maggiorana (It.) CAS No.: CoE No.:

977051-23-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2662 n/a

NAS No.:

2662

Description: Sweet marjoram is an herbaceous, perennial plant; annual or biennial in Europe. Native to western Asia and northern Africa, sweet marjoram grows to 0.5 m (20 in.) in height. It has an oblique rhizome, shrub-like stalks, opposite leaves and white or red flowers (June to September) in clustered bracts. The flowering plant is the part used. Sweet marjoram has a warm, spicy odor and a slightly bitter tonic flavor. Derivatives: Infusion (1.2%), fluid extract, tincture (20% in 60% ethanol) and oleoresin Consumption: Annual: 406,666.67 lb Individual: 0.3446 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 100 Lagouri

and Boskou. (1996). Int. J. Food Sci. Nutr. 47, 493.

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FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 601.763 mg IOFI: Natural Composition: (+)-cis-Sabinene hydrate and (+)-trans-sabinene hydrate are the main monoterpenes found in marjoram. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual Max. 2657.00 9945.00 828.50 1742.00 196.70 196.70 113.90 306.90 225.80 1014.00

Food Category Other grain Processed vegetables Snack foods Soups

Usual Max. 23.00 23.00 2398.00 4497.00 640.00 683.00 84.18 204.30

Aroma threshold values: Detection: 130 to 353 ppm Taste threshold values: n/a

Marjoram Oleoresin CAS No.: CoE No.:

977038-85-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2659 n/a

NAS No.:

2659

Description: Marjoram oleoresin is obtained by solvent extraction of the dried shrub M. hortensis Moench. Also see above, Marjoram, sweet. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Marjoram. JECFA: n/a Trade association guidelines: FEMA PADI: 7.089 mg IOFI: Natural Physical–chemical characteristics: It is a dark-green to brown, viscous liquid or semisolid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 70.00 20.76 8.00 8.00

Max. 10.00 80.00 35.31 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 28.53 6.00 16.00 3.40

Max. 35.60 10.00 20.00 5.10

Aroma threshold values: n/a Taste threshold values: n/a

Marjoram Seed CAS No.: CoE No.:

977038-86-0 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Marjoram, Sweet. Consumption: Annual: 29,000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.10

FEMA No.: JECFA No.:

2661 n/a

NAS No.:

2661

Individual: 0.02457 mg/kg/day

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FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 14.772 mg Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 80.00

Max. 105.0

IOFI: Natural

Food Category Processed vegetables

Usual Max. 100.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

Marjoram, Sweet Oil Other names: Marjoliane resinoid; Marjoram oil; Marjoram oil, Spanish; Marjoram oil, sweet; Oil of marjoram, Spanish; Oil of marjoram, sweet; Oils, marjoram, sweet; Spanish marjoram oil; Spanish oil; Sweet marjoram oil CAS No.: CoE No.:

8015-01-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2663 n/a

NAS No.:

2663

Description: The oil is obtained by steam distillation with yields of usually less than 0.3%. It has a spicy and cardamom note. Consumption: Annual: 1300.00 lb Individual: 0.001101 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Marjoram Sweet. JECFA: n/a Trade association guidelines: FEMA PADI: 7.233 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 2.5

Saponification value Saponification value after acetylation

Between 23 and 40

Angular rotation

Between +14∞ and +24∞

Heavy metals (as Pb)

Passes test

Solubility in alcohol

Passes test

Refractive index

Between 1.470 and 1.475 at 20∞C

Specific gravity

Between 0.890 and 0.906

Between 68 and 86

Physical–chemical characteristics: Marjoram, sweet oil is a yellow or greenish-yellow oil. The oil is soluble in most fixed oils (with turbidity in mineral oil). It is partly soluble in propylene glycol and insoluble in glycerin. Essential oil composition: It contains linalool, methyl chavicol, cineol, eugenol and terpineol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 2.44 13.24 12.66 200.00 1.08

Aroma threshold values: n/a

Max. 4.47 17.45 17.03 300.00 3.12

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.25 18.00 15.49 2.76 3.75

Max. 3.40 24.00 36.52 4.65 5.75

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Taste threshold values: Taste characteristics at 40 ppm: Herbal, tea, spice, minty with a green curry note.

MASSOIA BARK OIL (Cryptocarya massoio) Synonyms: Cryptocarya massoia oil CAS No.: CoE No.:

85085-26-3 FL No.: 977103-80-2 n/a EINECS No.:

n/a

FEMA No.:

3747

285-357-2

JECFA No.:

n/a

NAS No.:

n/a

Description: Massoia bark oil has a coconut, lactone odor and a smooth, coconut, lactone, butter taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.963 mg IOFI: n/a Empirical Formula/MW:

Specifications: (Burdock, 1997) Appearance

Assay

Optical rotation

Clear, yellow liquid Approx. 60% d-decen-2-olid; 35% d-dodecen-2-olid; d-tetradecen-2olid; benzyl esters; monoterpenes (primarily limonene); sesquiterpenes (primarily b-selinene); hydrocarbons including 1-pentyl1,3-cyclohexadiene aD -98∞ to -95∞

Refractive index

1.470-1.480 at 20∞C

Solubility

Soluble in fats and ether

Specific gravity

0.970-0.980 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Milk products

Usual 10.00 30.00 10.00

Max. 20.00 50.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 15.00

Max. 20.00 30.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Coconut, creamy, sweet lactonic with waxy and milky nuances.

MATÉ (LEAVES) Botanical name: Ilex paraguariensis St.-Hill. Botanical family: Rhamnaceae (Aquifoliaceae) Other names: Yerba maté; Paraguay tea; St. Bartholomew's tea; Jusuit’s tea

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Foreign names: de Paraguay (Fr.), Paraguaytee (Ger.), Yerba de Maté (Sp.), Maté (It.) CAS No.: CoE No.:

977051-24-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6381

Description: Maté itself is a beverage. Ilex paraguariensis is a small tree growing wild in South America (Brazil, Paraguay and Argentina) or cultivated (Argentina). The trees are usually pruned at intervals for ease of harvesting the leaves. The dried, comminuted maté leaves have been used from time immemorial to prepare an infusion (beverage) largely consumed by South Americans. The resulting beverage, called Paraguay tea, is aromatic, somewhat bitter with refreshing and restorative effects. The leaves are the parts used. The oil (not commercially available) can be obtained by steam distillation of the fresh leaves in approximately 0.35% yields. Maté has a rich, herbaceous, green odor and a somewhat bitter, refreshing taste. The oil from leaves exhibits a hay-like, herbaceous odor and refreshing flavor. Derivatives: Concrete, absolute, distilled absolute, infusion. Consumption: Annual: 10,150.00 lb Individual: 0.008601 mg/kg/day Regulatory Status: CoE: n/a FDA: See below, Maté Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Maté contains phenylpropanoids, including caffetanin, chlorogenic acid, isochlorogenic acid and neochlorogenic acid. Main constituents of the leaves include caffeine, tannic acid, vanillin and small amounts of essential oil. The fruits contain the anthocyanins cyaniding-3-xylosylglucoside and cyaniding-3-glucoside. Maté has been reported to contain sterols resembling ergosterol and cholesterol.101 Aroma threshold values: n/a Taste threshold values: n/a

Maté Absolute CAS No.: CoE No.:

977146-67-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6204

Description: The concrete and absolute, prepared by traditional methods from dried, comminuted leaves. Maté has a very rich herbaceous, green, leafy odor reminiscent of maté. Also see above, Maté. Consumption: Annual: 1966.67 lb Individual: 0.001666 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Maté. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: Maté is a viscous, semisolid, dark-green mass. The distilled absolute yields a pale-colored extract. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Tea, smoky, phenolic and leafy with a woody, herbal nuance. 101 Alikaridis.

(1986). J. Ethnopharm. 267, 72.

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MELILOTUS Botanical name: Melilotus officinalis (L.) Lam, Melilotus coerulea Botanical family: Leguminosae Other names: Yellow melilot; Sweet clover Foreign names: Metilot (Fr.), Meliloten (Ger.), Meliloto (Sp.), Meliloto (It.) CAS No.: CoE No.:

888284-78-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Melilotus is a biennial herbaceous plant, sometimes more than 1 m (39 in) in height. It grows in the highland areas of Europe and Asia. The plant exhibits a long, spindleshaped root; a smooth, reddish, erect stalk; alternated leaves consisting of three small, oval leaves; and small, yellow, highly scented flowers (May to September). The parts used are the dried flowering tops. Melilotus has a sweet, aromatic odor and flavor. Derivatives: Infusion (3%), resinoid and absolute essence Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The scent of melilotus is formed primarily during the drying process, during which coumarin is formed. Free coumarin is the main constituent of melilotus, together with melilotoside dihydrocoumarin. Aroma threshold values: n/a Taste threshold values: n/a

MENTHA ARVENSIS Botanical name: Mentha arvensis L. Botanical family: Labiatae Other names: Corn mint oil; Wild pennyroyal; Mint oil Description: The name M. arvensis is used internationally to indicate both the plant and the essential oil. The most widespread varieties include M. arvensis var. peperascens Holmes (Brazil, Japan) and M. arvensis var. glabrata Holmes (China). M. arvensis is an herbaceous plant from 40 to 85 cm (16 to 33 in.) in height; it is cultivated extensively in China, Japan, Brazil and South Africa. The plant has a long, creeping root with secondary roots, opposite leaves, slender embranched stalk and flowers growing in round clusters at the joint of the leaves. The flowering tops are the parts used. Mentha arvensis has a fresh, strong menthol odor and a cool mint flavor; less smooth than true peppermint oil. The oil produced in Japan, Brazil and China is put on the market partially dementholated, as the oil is used to extract menthol. The menthol content is thus reduced by 40 to 50%. Yields of distillation vary between 0.5 and 1.0%, depending on the source of the raw material. The oils exhibit a strong, characteristic menthol odor. Menthol is separated from the essential oil by crystallization at low temperature and subsequent centrifugation. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): HOC (1992) — Mentha x piperita L.; Mentha pulegium L.; Mentha spicata L. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (FCC, 1996) Not less than 40% and not more than 60% of the total alcohol, calculated as methanol Angular rotation Between +20∞ and +35∞ Heavy metals Passes test (as Pb) Between 1.458 and 1.465 at Refractive index 20∞C

Assay

Solubility in alcohol

Passes test

Specific gravity Total esters Total ketones

Between 0.888 and 0.908 Between 5 and 20% calculated as methyl acetate Between 30 and 50% calculated as menthone

Physical–chemical characteristics: The oil is a colorless to yellow liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is insoluble in glycerin. Essential oil composition: The main constituents of the oil from the above-mentioned sources (Japan, China, Brazil) are identical except that their relative ratios vary. The constituents include a- and b-pinene, limonene, cineol, ethyl amyl carbinol, menthone, isomenthone, menthol, menthyl acetate, piperitone, neomenthol, neoisomenthal and isomenthol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fresh, cooling, minty, peppermint with a very clean, green, fresh nuance.

p-MENTHA-1,8-DIEN-7-AL Synonyms: 1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethenyl)-; Dihydrocuminic aldehyde; 4-Isopropenyl-1-cyclohexene-1-carboxaldehyde; Perilla aldehyde; Perillaldehyde CAS No.: CoE No.:

2111-75-3 n/a

FL No.: EINECS No.:

05.117 218-302-8

FEMA No.: JECFA No.:

3557 n/a

NAS No.:

3557

Description: p-Mentha-1,8-dien-7-al has a powerful fatty-spicy, oily, herbaceous odor. Consumption: Annual: 53.33 lb Individual: 0.00004519 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.597 mg IOFI: Nature Identical Empirical Formula/MW:

C10H14O/150.22 Specifications: Appearance Pale, yellowish, oily liquid Boiling point 237∞C

Refractive index Specific gravity

1.5114 at 20∞C 0.96

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Meat products

Usual 3.00 2.50 3.16 10.00

Max. 6.00 4.50 6.33 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.50 2.00 5.66

Max. 4.50 4.00 9.66

Synthesis: By chromic oxidation of perilla alcohol. Aroma threshold values: Detection: 30 to 62 ppb Taste threshold values: Taste characteristics at 20 ppm: Aromatic, sweet, orange, woody and albedo. Natural occurrence: Reported found in essential oils of bergamot, bilberries, gingergrass, lavender oil, loganberries, spearmint oil, Scotch spearmint oil, citrus peel oils, citrus juices, guava, blackberry, ginger, tea, calamus, caraway seed and mastic gum leaf oil.

p-MENTHA-1,3-DIENE Synonyms: 1-Isopropyl-4-methyl-1,3-cyclohexadiene; 1-Methyl-4-(1-methylethyl)-1,3cyclohexadiene; 1-Methyl-4-isopropyl-1,3-cyclohexandiene; a-Terpinene; Terpinene, alpha CAS No.: CoE No.:

99-86-5 n/a

FL No.: EINECS No.:

01.019 202-795-1

FEMA No.: JECFA No.:

3558 n/a

NAS No.:

3558

Description: p-Mentha-1,3-diene has a woody, terpene, lemon odor with a lemony flavor, becoming bitter at high levels. Consumption: Annual: 466.67 lb Individual: 0.0003954 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.801 mg IOFI: Nature Identical Empirical Formula/MW: C10H16/136.24 Specifications: (FCC, 1996) Appearance

Colorless, oily liquid

Refractive Index

Assay

89.0% of C10H16

Solubility

Boiling point 173∞C

Specific gravity

1.475-1.480 Soluble in alcohol and most fixed oils; insoluble in water 0.833-0.838

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 9.60 4.75 5.33

Max. 10.00 21.50 11.50 12.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 20.00 5.33 5.75

Max. 20.00 12.00 17.80

Synthesis: May be obtained by isolation from the terpene fraction of sweet orange oil or orange terpenes (8 to 10% of the total monoterpenes); by isolation from fractions of Ameri-

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can turpentine oil; from 1-methyl-4-isopropylcyclohexadien-1,3-one-2; also from terpinene dihydrochloride with aniline. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in roots, stems, leaves and flowers of Echinacea species. Also reported present in tea tree oil, papaya fruit, citrus peel oils, cranberry, currants, guava, grapes, raspberry, peach, carrot, celery, cinnamon, clove, cumin seed, ginger, peppermint and corn mint oils, other mentha oils, nutmeg, pepper, mace, parsley, thymus, rum, tea, filberts, pecans, soybeans, passion fruit, beans, sweet marjoram, starfruit, mango, cardamom, coriander seed, origanum, prickly pear, litchi, calamus, dill herb, lovage seed and leaf, juniper berries, laurel, fennel, rosemary, buchu oil, turmeric, sage, nectarines and many other sources.

p-MENTHA-1,4-DIENE Synonyms: 1-Isopropyl-4-methyl-1,4-cyclohexadiene; 1-Methyl-4-isopropylcyclohexadiene-1,4; 1-Methyl-4-(1-methylethyl)-1,4-cyclohexadiene; Moslene; gamma-Terpinene; Terpinine CAS No.: CoE No.:

99-85-4 n/a

FL No.: EINECS No.:

01.020 202-794-6

FEMA No.: JECFA No.:

3559 n/a

NAS No.:

3559

Description: p-Mentha-1,4-diene has a characteristic lemon odor (not as lemony as the alpha-isomer, but warmer). It has a slightly bitter, herbaceous, citrus-like flavor; woody, terpene, tropical lemon odor. Consumption: Annual: 6550.00 lb Individual: 0.00555 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.122 mg IOFI: Nature Identical Empirical Formula/MW: C10H16/136.24 Specifications: (FCC, 1996) Appearance

Colorless liquid

Solubility

Assay 95.0% of C10H16 Boiling point 182∞C

Refractive index Specific gravity

Soluble in alcohol and most fixed oils; insoluble in water 1.473-1.477 0.841-0.845

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.00 6.78 25.00 3.17 3.19

Max. 10.00 13.60 25.00 8.61 8.63

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 49.90 20.00 3.13 3.34

Max. 50.00 20.00 8.49 10.30

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Synthesis: From geranyl pyrophosphate by migration of a positive-charge, hydrid shift from the isopropyl side chain into the cyclohexenoid ring; from the essential oil of Lantana camara; also from p-cymene by the action of sodium and alcohol in liquid ammonia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in papaya fruit, tea tree oil, tangerine, citrus, mandarins, Finocchoi fennel oil, papaya fruit, citrus peel oils, cranberry, currants, guava, grapes, raspberry, peach, carrot, celery, cinnamon, clove, cumin seed, ginger, peppermint and corn mint oils, other mentha oils, nutmeg, pepper, mace, parsley, thymus, rum, tea, filberts, pecans, soybeans, passion fruit, beans, sweet marjoram, starfruit, mango, cardamom, coriander seed, origanum, prickly pear, litchi, calamus, dill herb, lovage seed and leaf, juniper berries, laurel, rosemary, buchu oil, turmeric, sage, nectarines and many other sources.

p-MENTHA-1,8-DIEN-7-OL Synonyms: 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)- (9CI); Cyclohex-1-ene-1methanol, 4-(1-methylethenyl); Dihydrocuminyl alcohol; 1-Hydroxymethyl-4-isopropenyl-1cyclohexene; 4-Isopropenylcyclohex-1-en-1-ylmethanol; 4-Isopropenyl-cyclohex-1-ene-1methanol; p-Mentha-1,8-dien-7-ol; 4-(1-Methylethenyl)-1-cyclohexene-1-methanol; Perilla alcohol; Perillol; Perillyl alcohol CAS No.: CoE No.:

536-59-4 2024

FL No.: EINECS No.:

02.060 208-639-9

FEMA No.: JECFA No.:

2664 n/a

NAS No.:

2664

Description: p-Mentha-1,8-dien-7-ol has a characteristic odor similar to linalool and terpineol. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.394 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16O/152.23 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Dense, oily liquid l-, 92-93∞C at 5 mmHg; d-, 9496∞C at 4-5 mmHg l-, 13.9∞; d-, + 12.7∞

Refractive index Specific gravity

At 20∞C; l-, 1.49629; d-, 1.49761 At 15∞C; l-, 0.9510; d-, 0.9536

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Note: The above values are for the d- and l- forms present in gingergrass oil; constants vary according to the source. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.05 1.00

Max. 8.00 2.25 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.55 2.68

Max. 1.75 5.69

Synthesis: The l-form is obtained starting from b-pinene or by reducing perillic aldehyde with zinc dust and acetic acid, followed by saponification of the acetate. Aroma threshold values: Detection: 7 ppm Taste threshold values: n/a Natural occurrence: The d- and l-forms occur naturally in gingergrass essential oil; the lform is found in lavandin and bergamot, while the d-form is found in caraway; also reported found in the essential oils of Juniperus sabina L. and East Indian geranium. Also reported found in citrus peel oils, berries, peppermint oil, Scotch peppermint oil, hop oil, cardamom, laurel, lemon balm, lamb’s lettuce, mastic gum oil and bullock’s head (Annona reticulata).

cis- and trans-p-1(7),8-MENTHADIEN-2-YL ACETATE Synonyms: Acetic acid, p-1(7),8-menthadien-2-yl ester; Menthadienyl acetate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3848 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.018 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C10H18O/154.24 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 5.00 50.00 5.00

Max. 20.00 100.00 20.00

Food Category Instant coffee, tea Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 5.00 2.00 5.00

Max. 20.00 10.00 20.00

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p-MENTHAN-2-OL Synonyms: Carvomenthol; Cyclohexanol, 2-Methyl-5-(1-methylethyl)-; hexahydrocarvacrol; 3-Isopropyl-6-methylcyclohexanol; 1-Methy-4-isopropyl-2-cyclohexanol CAS No.: CoE No.:

499-69-4 2228

FL No.: EINECS No.:

02.071 207-885-4

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 50 FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake Trade association guidelines: FEMA PADI: 1.369 mg Empirical Formula/MW:

3562 376

NAS No.:

3562

Individual: 0.0005263 mg/kg/day

IOFI: n/a

C10H20O/156.26 Specifications: (Burdock, 1997) Boiling point 222∞C; 101.8-102∞C at 14 mmHg Optical rotation

Refractive index Specific gravity

+ 31.40∞ at 21∞C

1.4617 at 20∞C 0.8995 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.40 3.67

Max. 4.00 14.80 7.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.07 7.40

Max. 4.07 2.21 14.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange juice (Citrus sinensis L. Osbeck), orange peel oil, bitter orange peel oil, lemon peel oil, grapefruit peel oil, grapefruit juice (Citrus paradisi), mandarin peel oil, satsuma mandarin peel oil, peppermint oil (Mentha piperita) and other mentha oils.102

p-MENTHA-1,4(8)-DIEN-3-ONE Synonyms: Piperitenone; para-mentha-1,4(8)-dien-3-one; Menthadien-3-one-1,4(8)-para; Mentha-1,4(8)-dien-3-one-para-; Methyl-4-isopropyledene — 1-cyclohexene-3-one, 1CAS No.: CoE No.:

491-09-8 n/a

FL No.: EINECS No.:

07.127 207-729-5

FEMA No.: JECFA No.:

3560 n/a

NAS No.:

3560

Description: p-Mentha-1,4(8)-dien-3-one has an herbal mint odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: 102 Maarse

et al. (1993). TNO Nutrition and Food Research. Zeist, The Netherlands.

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CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.586 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H14O/150.22 Specifications: Boiling point Refractive index

106-107∞C at 10 mm 1.52940 at 20∞C

Specific gravity

0.97740 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 2.00

Max. 5.00 5.00

Synthesis: n/a Aroma threshold values: Detection; 680 ppb Taste threshold values: n/a Natural occurrence: Reported present in pennyroyal, spearmint and Scotch spearmint oils, citrus peel oils and juices, black currants, cardamom, origanum, buchu oil, lemon balm and mastic gum fruit oil.

p-MENTHA-1,8-DIEN-7-YL-ACETATE Synonyms: 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)-, acetate; Dihydrocuminyl acetate; 4-Isopropenyl-1-cyclohexene carbinyl acetate; Menthadien-7-carbinyl acetate; p-Mentha-1,8-dien-7-ol-acetate; 4-(1-Methylethenyl)-1-cyclohexene-1-methyl acetate; 4-(1-Methylvinyl)cyclohex-1-ene-1-methyl acetate; Perilla acetate; Perillyl acetate CAS No.: CoE No.:

15111-96-3 FL No.: n/a EINECS No.:

09.278 239-162-4

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.617 mg Empirical Formula/MW: C12H18O2/194.27

3561 n/a

NAS No.:

3561

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

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Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 8.00 4.13 2.00

Max. 4.00 16.00 8.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.50 1.43 7.13

Max. 3.00 2.00 16.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in tangerine, orange, bitter orange and lemon peel oils, bergamot oil and grapefruit juice.

p-MENTHANE-3,8-DIOL Synonyms: Cyclohexanemethanol,2-hydroxy-alpha,alpha,4-trimethyl-; 2-(2’Hydroxypropan-2’-yl)-5-methylcyclohexanol; 2-Hydroxy-alpha,alpha,4-trimethylcyclohexanemethanol; Citriodiol CAS No.: CoE No.:

42822-86-6 FL No.: n/a EINECS No.:

n/a 255-953-7

FEMA No.: JECFA No.:

4053 1416

NAS No.:

n/a

Description: p-Menthane-3,8-diol has a faint mint odor. The cooling power is reported to be approximately 9.5 times that of (-)-menthol. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Proposed to be evaluated at the 63rd meeting Trade association guidelines: PADI: 2.823 mg (FEMA) IOFI: n/a Empirical Formula/MW: OH

C10H20O2/172.26

H3C

OH CH3

CH3

Specifications: Appearance Assay Density

Solid, opaque white 99% 0.989 g/mL at 24∞C

Flash point Melting point Solubility

139.8∞C 34.5∞C 0.29 g/L at 25∞C

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionary, frostings Fats, oils Frozen dairy

Usual 5.00 2.00 5.00 75.00 5.00 5.00 5.00 2.00

Max. 25.00 20.00 25.00 150.00 25.00 25.00 25.00 25.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Nut products Processed fruits Processed vegetables Reconstituted vegetables Snack foods

Usual 5.00 10.00 5.00 10.00 5.00 5.00 5.00 5.00

Max. 35.00 50.00 25.00 50.00 25.00 25.00 25.00 25.00

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Reported uses (ppm): (FEMA, 2002) (Continued) Food Category Fruit ices Gelatins, puddings Gravies Hard candy

Usual 5.00 10.00 5.00 30.00

Max. 25.00 50.00 35.00 100.00

Food Category Soft candy Soups Sweet sauces

Usual 10.00 7.00 5.00

Max. 50.00 35.00 50.00

Synthesis: In a patented method, citronellal is treated with aqueous sulfuric acid to produce p-menthane-3,8-diol. Also produced by an extraction process utilizing lemon eucalyptus oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in the lemon eucalyptus plant.

p-MENTHAN-2-ONE Synonyms: Carvomenthone; 5-Isopropyl-2-methylcyclohexanone; trans-5-Isopropyl-2methylcyclohexan-1-one; p-Menthan-2-one; 1-Methyl-4-isopropylcyclohexan-2-one; Tetrahydrocarvone CAS No.: CoE No.:

499-70-7 11128

FL No.: EINECS No.:

07.092 207-887-5

FEMA No.: JECFA No.:

3176 375

NAS No.:

3176

Description: p-Menthan-2-one has a spearmint odor and pungent taste. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake Trade association guidelines: FEMA PADI: 3.709 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24 Specifications: (JECFA, 1998) Assay 97.0% Appearance Clear, colorless liquid Boiling point 218-221∞C

Refractive index Specific gravity

1.451-1.457 0.898-0.908

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.05 14.50 4.57 7.33

Max. 5.45 27.00 8.31 8.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 4.98 9.04

Max. 20.00 9.82 17.56

Synthesis: By oxidation of carvomenthol; from a-methyl-b'-isopropyl pimelic acid, dimethyl ester. (+)-Carvomenthone is formed from (+)-dihydrocarvone in a divergent pathway.

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Aroma threshold values: Detection: 800 ppb to 1.12 ppm Taste threshold values: n/a Natural occurrence: Reported found in the oil of Blumea malcomii and Blumea eriantha; as a flavor component of cognac and in grapefruit peel oil, starfruit, corn mint oil and spearmint oil.

p-MENTHA-8-THIOL-3-ONE Synonyms: Cyclohexanone, 2-(1-mercapto-1-methylethyl)-5-methyl- (9CI); p-Mentha8-thiol-3-one; 8-Mercapto-p-menthane-3-one; 2-(1-Mercapto-1-methylethyl)-5-methylcyclohexan-1-one; 8-Mercapto-p-menthan-3-one CAS No.: CoE No.:

38462-22-5 FL No.: 11789 EINECS No.:

12.038 253-953-1

FEMA No.: JECFA No.:

3177 561

NAS No.:

3177

Description: p-Mentha-8-thiol-3-one has a black currant flavor. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.169 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18OS/186.31

Specifications: (JECFA, 1999) Appearance

Colorless to yellow-brown liquid

Refractive index

Assay

97%

Solubility

Boiling point

120∞C 10 mmHg

Specific gravity

1.492-1.509 Insoluble in water; soluble in alcohol 0.995-1.010

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.62 0.90

Max. 0.20 1.41 0.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.62 0.40 0.62

Max. 6.21 0.40 1.41

Synthesis: By reaction of pulegone or isopulegone with hydrogen sulfide excess and ethanolic potassium hydroxide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 3 ppm: Minty, fruity, buchu-like, with a cooling, green tropical nuance. Natural occurrence: Reported found in buchu leaf oil.

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p-MENTH-1-ENE-9-AL Synonyms: Carvomenthenal; 3-Cyclohexene-1-acetaldehyde, alpha,4-dimethyl- (8CI) (9CI); alpha,4-Dimethyl-3-cyclohexene-1-acetaldehyde; alpha,4-Dimethylcyclohex-3-ene1-acetaldehyde; p-Menth-1-en-9-al; p-Menth-1-ene-9-al CAS No.: CoE No.:

29548-14-9 FL No.: n/a EINECS No.:

05.098 249-688-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.919 mg Empirical Formula/MW:

3178 n/a

NAS No.:

3178

Individual: 0.00000061 mg/kg/day

IOFI: Nature Identical

C11H18O/166.26

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 4.25 2.83 2.00

Max. 4.00 8.50 5.67 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.83 5.50

Max. 1.00 1.67 11.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapefruit juice, mandarin peel oil, lingonberry, black currants, parsley seed oil, yellow passion fruit, elderberry, buchu oil and maté.

1-p-MENTHENE-8-THIOL a-4-Trimethyl-3-cyclohexen-1-methanethSynonyms: 3-Cyclohexene-1-methanethiol; a,a iol; 1-p-Menthene-8-thiol CAS No.: CoE No.:

71159-90-5 FL No.: n/a EINECS No.:

12.085 275-223-1

FEMA No.: JECFA No.:

3700 523

NAS No.:

3700

Description: 1-p-Menthene-8-thiol has an aroma and taste of grapefruit in dilute solution. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 0.000 mg Empirical Formula/MW:

1077

IOFI: n/a

C10H18S/170.31 Specifications: (Burdock, 1997) Appearance

Colorless, very strongly odiferous liquid

Refractive index

1.5039 at 20∞C

Assay

98%

Solubility

Slightly soluble in water; soluble in fat

Boiling point

37∞C at 0.1 mmHg; 58∞C at 0.33 mmHg

Specific gravity

0.9481 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Fruit ices Fruit juice Gelatins, puddings

Usual 0.0003 0.0003 0.0003 0.0003 0.0003

Max. 0.004 0.002 0.001 0.001 0.001

Food Category Hard candy Jam, jellies Nonalcoholic beverages Soft candy

Usual 0.0003 0.0003 0.0003 0.0003

Max. 0.002 0.001 0.001 0.002

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapefruit juice.

p-MENTH-1-EN-3-OL Synonyms: Neopiperitol (trans-form); Piperitol; 3-Carvomenthenol; 2-Cyclohexen-1-ol, 3-methyl-6-(1-methylethyl)-(9CI); 3-Hydroxy-4-isopropyl-1-methylcyclohexene; 6-(Isopropyl)-3-methylcyclohex-2-en-1-ol; p-Menth-1-en-3-ol; 1-Methyl-4-isopropyl-1-cyclohexen-3-ol; 3-Methyl-6-(1-methylethyl)-2-cyclohexen-1-ol; Piperitol; Piperitol (monoterpene) CAS No.: CoE No.:

491-04-3 10248

FL No.: EINECS No.:

02.083 207-725-3

FEMA No.: JECFA No.:

3179 434

NAS No.:

3179

Description: p-Menth-1-en-3-ol has a fresh pungent odor and taste. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: Empirical Formula/MW:

FEMA PADI: 0.526 mgIOFI: Nature Identical

C10H18O/154.24 Specifications: (Burdock, 1997) Appearance

Crystals; cis- and trans-forms optically active

Optical rotation

cis-, l-, -246∞C at 17∞C (c = 2 in benzene); trans-, d-, +28∞ at 17∞C (c = 2 in benzene)

Boiling point

trans-, dl-, 57∞C at 0.15 mmHg; trans-, dl-, 66-69∞C at 0.2 mmHg

Refractive index

trans-, d-, 1.4762 at 25∞C

Melting point

cis-, l-, 36∞C; cis-, dl-, 28∞C

Specific gravity

trans-, d-, 0.9203 at 25∞C; trans-, dl-, 0.9217 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 1.00 5.00

Max. 4.00 2.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.33 6.33

Max. 2.00 2.67 12.67

Synthesis: By reduction of racemic pipertone with lithium aluminum hydride or aluminum isopropoxide; the d-form is isolated from natural sources. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pennyroyal and other mentha oils; originally isolated from the oil of Eucalyptus radiata. Also reported found in dill herb and lemon balm.

p-MENTH-3-EN-1-OL Synonyms: 1-Methyl-4-isopropyl-3-cyclohexen-1-ol; 1-Terpinenol; 4-(Isopropyl)-1-meth ylcyclohex-3-en-1-ol; p-Menth-3-en-1-ol CAS No.: CoE No.:

586-82-3 10252

FL No.: EINECS No.:

02.096 209-585-9

FEMA No.: JECFA No.:

3563 373

NAS No.:

3563

Description: p-Menth-3-en-1-ol has a dry, woody, somewhat musty odor. This ingredient is considered an undesirable component of commercial terpineol. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 2.968 mg Empirical Formula/MW:

1079

IOFI: Nature Identical

C10H18O/154.24 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 92-97∞C (210∞C) at 14 mmHg Refractive index 1.4778 at 24∞C

Specific gravity

Slightly soluble in water; soluble in alcohol, propylene glycol and various oils 0.9210 at 24∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 5.00 10.00

Max. 30.00 10.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 10.00

Max. 10.00 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in camphor essential oil, grapefruit juice, mandarin, lemon and lime peel oil, ginger, cognac, white wine, cocoa, tea, plum, cardamom, Roman chamomile oil and mastic gum fruit oil.

p-MENTH-8-EN-1-OL Synonyms: 4-Isopropyl-1-methyl-1-cyclohexanol; b-Terpineol CAS No.: CoE No.:

138-87-4 10254

FL No.: EINECS No.:

02.097 205-342-6

FEMA No.: JECFA No.:

3564 374

NAS No.:

3564

Description: p-Menth-8-en-1-ol has a pungent, woody–earthy odor. Consumption: Annual: <1.00 lb Individual: 0.000994 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 4.396 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 1998) Appearance Boiling point

Colorless, slightly viscous liquid 210∞C

Refractive index

1.482-1.485

Solubility

Soluble in water, alcohol and oils (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Congealing point

24∞C

Specific gravity

0.930-0.936 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 17.50 12.50 12.50

Max. 10.00 47.50 20.00 20.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 7.35 17.50

Max. 10.00 14.60 37.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in citrus peel oils, orange and grapefruit juice, guava, ginger, nutmeg, thymus, cognac, mango, apple brandy, cardamom, dill herb and seed, laurel, rosemary, buchu oil, lemon balm, Roman chamomile oil and eucalyptus oil.

p-MENTH-8-EN-2-ONE Synonyms: cis-Dihydrocarvone; 5-Isopropenyl-2-methylcyclohexanone CAS No.: CoE No.:

3792-53-8 11703

FL No.: EINECS No.:

07.128 n/a

FEMA No.: JECFA No.:

3565 377

NAS No.:

Description: p-Menth-8-en-2-one has an herbaceous, spearmint-like odor. Consumption: Annual: 3383.33 lb Individual: 0.002867 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.590 mg IOFI: Nature Identical Empirical Formula/MW: C10H16O/152.23 Specifications:(JECFA, 1998) Appearance Assay

Almost colorless liquid 92% min

Optical rotation Refractive index

Boiling point

220-222∞C

Solubility

Congealing point 24∞C

Specific gravity

>+14∞ 1.470-1.474 Soluble in alcohol and most fixed oils; insoluble in water 0.923-0.928

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 8.67 4.00

Max. 4.00 15.70 7.33

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: Detection: 820 ppb to 1.06 ppm

Usual 2.67 1.33 7.00

Max. 4.67 2.67 14.00

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Taste threshold values: n/a Natural occurrence: Reported present in oregano oil, celery, spearmint oil, scotch spearmint oil, thymus, dill herb and seed and caraway seed. 1-p-MENTHEN-9-YL ACETATE Synonyms: 9-Acetoxy-1-p-menthene; 3-Cyclohexene-1-menthanol, a,4-dimethyl-, acetate; p-Meth-1-en-9-yl acetate; beta,4-Dimethylcyclohex-3-ene-1-ethyl acetate; 1-p-Menthen-9yl acetate CAS No.: CoE No.:

17916-91-5 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.925 mg Empirical Formula/MW:

3566 n/a

NAS No.:

3566

Individual: 0.00000175 mg/kg/day

IOFI: Nature Identical

C12H20O2/196.28 Specifications: (Burdock, 1997) Assay Refractive index

100% as esters 0.4499 at 20∞C

Specific gravity

0.9340 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.50 1.50 2.00

Max. 9.00 4.50 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 3.50

Max. 4.00 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mint, peppermint, spearmint oil, buchu oil and mandarin peel oil.

MENTHOL Synonyms: Hexahydrothymol; 3-p-Menthanol; p-Menthan-3-ol; l-Menthol; 1-Methyl-4-isopropylcyclohexan-3-ol; Cyclohex anol, 2-isopropyl-5-methyl; Cyclohexanol, 5-methyl-2(1-methylethyl); Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1alpha,2beta,5alpha)(9CI); 2-Isopropyl-5-methylcyclohexanol; Menthacamphor; p-Menthan-3-ol; Menthol; Menthol, cis-1,3,trans-1,4- (8CI); Menthol natural; DL-Menthol; l-Menthol;

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Menthomenthol; 5-Methyl-2-(1-methylethyl)cyclohexanol; Peppermint camphor; Racemic menthol CAS No.: CoE No.:

89-78-1 63

FL No.: EINECS No.:

02.015 201-939-0

FEMA No.: JECFA No.:

2665 n/a

NAS No.:

2665

Description: Menthol has a mint-like odor and exerts a cooling sensation when applied to skin and mucosal surfaces. Menthol is a monocyclic terpene alcohol with three asymmetric carbon atoms in its cyclohexane ring resulting in (–) and (+) menthol, neomenthol, isomenthol and neoisomenthol. (–)-Menthol is the isomer that occurs most widely in nature and is the one commonly identified as menthol. Consumption: Annual: 200,000.00 lb Individual: 0.1694 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515, 182.20 FDA (other): Approved as an excipient (CDER, 1999) JECFA: ADI: 0 to 0.2 (1976) Trade association guidelines: FEMA PADI: 13.419 mg IOFI: Nature Identical Empirical Formula/MW:

C10H20O/156.27 Specifications: (FCC, 1996) Angular rotation Appearance

-52∞ to 40∞ ((-)menthol) -2∞ to +2∞ (dl-menthol) Crystal granules; colorless, hexagonal crystals, usually needle-like; fused masses or crystalline powder

Nonvolatile residue Optical rotation

Assay

95% (sum of isomers)

Refractive index

Boiling point

212∞C ((–)isomer 216.5∞C)

Solubility

42-43∞C for l-form

Specific gravity

Melting point Melting range

<= 0.005% -50∞0' (in alcohol) at 20∞C; -49∞0' (c-2.0 in alcohol) at 16∞C 1.461 at 20∞C; 1.460 at 22∞C; 1.4580 at 25∞C; 1.4461 at 60∞C Slightly soluble in water; very soluble in alcohol, chloroform, ether, pet ether, glacial acetic acid and liquid petrolatum 0.904 at 15∞/15∞C; 0.9007 at 20∞C; 0.8911 at 30∞C

41-44∞ ((–)menthol)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual Max. 17.59 60.32 65.87 93.06 464.70 2274.00 40.44 72.27

Synthesis: By hydrogenation of thymol.

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 17.66 25.01 1407.00 2083.00 6.95 9.56 130.00 181.90

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Aroma threshold values: Detection: 950 ppb to 2.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in peppermint and other mint oils (e.g., M. arvensis), lemon peel oil, cranberry, pineapple, cabbage, thymus, egg, rum, cocoa, tea, honey, avocado, coriander, mango, rice, litchi, dill herb, calamus, juniper berries, fennel, buchu oil, clam and Roman chamomile oil.

l-MENTHOL ETHYLENE GLYCOL CARBONATE Synonyms: Carbonic acid, 2-hydroxyethyl 5-methyl-2-(1-methylethyl) cyclohexyl ester, [1R-(1a,2b,5a)]; Frescolat, type MGC; Menthol glycol carbonate CAS No.: CoE No.:

156679-39-9 n/a

FL No.: EINECS No.:

09.842 n/a

FEMA No.: JECFA No.:

3805 443

NAS No.:

n/a

Description: l-Menthol ethylene glycol carbonate has a mint, menthol-type odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 11.65 mg IOFI: n/a Empirical Formula/MW:

C13H24O4/244.33

Specifications: (JECFA, 1998) Appearance

White crystals

Optical rotation

Boiling point

72∞C at 10 mmHg

Solubility

Melting point

51.4-51.5∞C

Specific gravity

67.2∞C Soluble in peanut oil (1:10), 1,2propylene glycol (1:6) and DEP (1:3); insoluble in water 0.847-0.853

Reported uses (ppm): (FEMA, 1996) Food Category Confection, frosting Chewing gum

Usual Max. 500.00 2,000.00 5,000.00 20,000.00

Food Category Gelatins, puddings Hard candy

Usual 500.00 500.00

Max. 2,000.00 2,000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 73% of a test panel found menthol glycol carbonate intolerable at 10,000 ppm in chewing gum. Natural occurrence: Data not found.

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D,L-MENTHOL(+/-)-PROPYLENE GLYCOL CARBONATE Synonyms: Frescolat, Type MPC (racemic); Carbonic acid, 2-hydroxypropyl-5-methyl-2(1-methylethyl)cyclohexylester; 5-Methyl-2-(1-methylethyl)-2-hydroxy propyl carbonic acid cyclohexyl ester CAS No.: CoE No.:

156324-82-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3992 1413

NAS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2004 Trade association guidelines: PADI: 58.077 mg (FEMA) Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a OH

H3C

C14H26O4/258

O

O O

CH3

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionary frostings Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual Max. 100.00 400.00 60.00 250.00 15.00 60.00 15.00 60.00 5000.00 20000.00 100.00 400.00 500.00 2000.00 30.00 120.00 100.00 400.00 200.00 800.00

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Snack foods Soft candy Soups

Usual Max. 25.00 100.00 500.00 2000.00 15.00 60.00 100.00 400.00 200.00 800.00 30.00 120.00 100.00 400.00 25.00 100.00 500.00 2000.00 25.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

l-MENTHOL 1- and 2-PROPYLENE GLYCOL CARBONATE Synonyms: Carbonic acid, menthyl ester, monoester with 1,2-propanediol; Carbonic acid, 2-hydroxypropyl l-menthyl ester; Frescolate, type MPC CAS No.: CoE No.:

156329-82-2 n/a

FL No.: EINECS No.:

n/a n/a

Consumption: Annual: 200,000 lb (expected) Regulatory Status: CoE: n/a FDA: n/a

FEMA No.: JECFA No.:

3806 444

NAS No.:

n/a

Individual: n/a

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FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.6 mg Empirical Formula/MW:

1085

IOFI: n/a

C14H26O4/258.34 Specifications: (JECFA, 1998) Acid value Appearance

374.1 Clear, colorless liquid

Optical rotation Refractive index

Assay

>98% min

Solubility

Boiling point 140-143∞C

Specific gravity

-64.3∞ 1.458 Soluble in oil, alcohol and isopropylene glycol; insoluble in water 1.0137

Reported uses (ppm): (FEMA, 1996) Food Category Chewing gum

Usual Max. 5,000.00 10,000.00

Food Category Hard candy

Usual 1,000.00

Max. 3,000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 75% of a taste panel found this substance intolerable at 1500 ppm in 5% sugar. Natural occurrence: Data not found.

MENTHONE Synonyms: 2-Isopropyl-5-methyl-cyclohexanone; p-Menthan-3-one; Cyclohexanone, 5-methyl-2-(1-methylethyl)-, trans-; p-menthan-3-one, trans-; trans- Menthan-3-one; trans-p-Menthan-3-one; Menthone; p-Menthone; trans-Menthone CAS No.: CoE No.:

89-80-5 2035

FL No.: EINECS No.:

07.176 201-941-1

FEMA No.: JECFA No.:

Description: Menthone has a characteristic mint-like odor. Consumption: Annual: 49,000.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 25 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 8.238 mg Empirical Formula/MW:

C10H18O/154.24

2667 429

NAS No.:

2667

Individual: 0.04152 mg/kg/day

IOFI: Nature Identical

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Specifications: (FCC, 1996) Acid value

1.0

Appearance

Almost colorless liquid

Assay

96.0% of C10H18O

Boiling point

207∞C

Refractive index 1.4480-1.453 Very slightly soluble in water; soluSolubility ble in alcohol and most fixed oils 0.890-0.894 at 25∞C racemic form; Specific gravity 0.888-0.895 at 25∞C optically active form

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverage Baked goods Chewing gum Frozen dairy

Usual 0.87 47.89 14.34 15.32

Max. 2.59 68.10 14.34 22.99

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 30.00 0.08 4.22 33.27

Max. 40.00 0.08 5.86 52.97

Synthesis: By oxidation of menthol. Aroma threshold values: Detection: 170 ppb Taste threshold values: Taste characteristics at 50 ppm: Cooling, peppermint, fresh green, minty with an herbal nuance. Natural occurrence: Several stereoisomers are reported found in nature; l-menthone is a constituent of the essential oils of Russian and American peppermint, geranium, Andropogon gragrans, Mentha timija and Mentha arvensis; d-menthone is present in the essential oils of Barosma pulchellum, Nepeta japonica Maxim., and others; d-isomenthone has been reported isolated from Micromeria abissinica Benth., Pelargonium tomentosum Jacquin and others; lisomenthone has been identified in Reunion geranium, Pelargonium capitau and others. Also reported found in lemon peel oil, black currants, celery seed, cinnamon, peppermint, cornmint, pennyroyal and other mentha oils, nutmeg, thymus, cocoa, mushrooms, starfruit, coriander leaf, rice, tarragon, calamus, buckwheat, sweet and bitter fennel, cherimoya, buchu oil, clam and sweet grass oil.

l-MENTHONE 1,2-GLYCEROL KETAL Synonyms: 1,4-Dioxaspiro[4,5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, l-isomer; Frescolat, racemic; Frescolat, type MGA; 9-Methyl-6-(1-methylethyl)-1,4 dioxaspiro [4,5] decan-2-methanol, l-isomer CAS No.: CoE No.:

63187-91-7 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3807 445

Description: l-Menthone 1,2-glycerol ketal has a mint, menthol taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 8.29 mg Empirical Formula/MW:

1087

IOFI: n/a

C13H24O3/228 Specifications: (JECFA, 1998) Acid value Appearance

0.2 max Clear, colorless, viscous liquid

Optical rotation Refractive index

Assay

98% min

Solubility

Boiling point 138-142∞C

Specific gravity

-24.6∞ 1.475 Soluble in water, olive oil (<15% w/w) and almond oil (1% w/w) 1.0306

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Chewing gum

Usual 50.00 500.00

Max. 80.00 800.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 50.00

Max. 15.00 80.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

d,l-MENTHONE 1,2-GLYCEROL KETAL Synonyms: 1,4-Dioxaspiro[4,5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, dl-isomer; 9-Methyl-6(1-methylethyl)-1,4-dioxaspiro-[4,5]decane-2-methanol, dl-isomer CAS No.: CoE No.:

63187-91-7 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3808 446

NAS No.:

Description: d,l-Menthone 1,2-glycerol ketal has a mint, menthol odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 8.29 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C13H24O3/228.33

Specifications: (JECFA, 1998) Acid value

0.01 max

Congealing point Less than -10∞C (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Appearance

Clear, colorless, viscous liquid

Refractive index

Assay

98% min

Solubility

Boiling point 138-142∞C

Specific gravity

1.4571 Soluble in water, olive oil (<15% w/w) and almond oil (1% w/w) 1.0308 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Chewing gum

Usual 50.00 500.00

Max. 80.00 800.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 50.00

Max. 15.00 80.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

cis- and trans-MENTHONE-8-THIOACETATE Synonyms: (1R-cis and trans-2-(1-Acetylthio-1-methylethyl)-5-methylcyclohexanone; Ethanoic acid, S-[1-methyl-1-(4-methyl-2oxocyclohexyl)-ethyl] ester, cis- and trans-isomers CAS No.: CoE No.:

57129-12-1 (1R-cis) FL No.: 57074-34-7 (1R-trans) n/a EINECS No.:

n/a

FEMA No.: 3809 NAS No.: n/a

260-576-6 JECFA No.: 506a 506b

Description: A flavor ingredient for use in blends, fermented, floral, fruits, meat, milk and dairy, mint and vegetable flavors. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.28893 mg IOFI: n/a Empirical Formula/MW:

C12H20O2S/228.34

Specifications: (JECFA, 1999) Appearance Assay Boiling point Pulegone

Pale-yellow liquid 96% min 87∞C 0.5% max

Refractive index 1.503-1.513 Solubility Slightly soluble in water; soluble in n-hexane Specific gravity 1.050-1.055

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Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice

Usual 0.20 1.00 0.50 0.50 5.00 1.00 3.00 0.20 0.20 0.20

Max. 5.00 10.00 5.00 5.00 20.00 10.00 40.00 10.00 10.00 10.00

Food Category Gelatins, puddings Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Soft candy Sweet sauce

Usual 0.50 1.00 0.20 0.50 0.20 0.10 0.10 0.10 1.00 0.20

Max. 5.00 10.00 10.00 10.00 10.00 0.30 2.00 2.00 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in buchu leaf oil.

3-(l-MENTHOXY)-2-MENTHYLPROPANE-1,2-DIOL Synonyms: 3-l-Menthoxy-2-methylpropan-1,2-diol; TPG-1 CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3849 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 85.9305 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C14H28O3/244.37

Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual Max. 300.00 500.00 100.00 500.00 100.00 500.00 3,000.00 4,000.00 25.00 100.00 100.00 500.00 100.00 500.00 15.00 50.00 500.00 1,000.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Processed fruits Processed vegetables Snack foods Soft candy

Usual Max. 25.00 100.00 50.00 250.00 10.00 25.00 20.00 50.00 300.00 500.00 50.00 150.00 25.00 100.00 20.00 100.00 150.00 500.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Gravies Hard candy Imitation dairy

Usual 50.00 250.00 100.00

Max. 200.00 500.00 500.00

Food Category Soups Sweet sauce

Usual Max. 25.00 100.00 25.00 100.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-(1-MENTHOXY)-PROPANE-1,2-DIOL Synonyms: 3,1-(p-Menthane-3-yloxy)-1,2-propanediol; 3-L-Menthoxypropane-1,2-diol CAS No.: CoE No.:

87061-04-9 FL No.: n/a EINECS No.:

02.224 289-296-2

FEMA No.: JECFA No.:

Consumption: Annual: 13,200 lb103 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.75 mg Empirical Formula/MW:

3784 n/a

NAS No.:

n/a

Individual: 0.008333 mg/kg/day

IOFI: n/a

C13H26O3/230.35

Specifications: Appearance Assay Boiling point

Color liquid 100% 121-125∞C at 0.25 mmHg

Refractive index Solubility Specific gravity

1.472-1.476 Soluble in water and fat 0.986-1.004

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Confection, frosting Gelatins, puddings

Usual Max. 300.00 500.00 3000.00 4000.00 100.00 500.00 500.00 1000.00

Food Category Imitation dairy Hard candy Nonalcoholic beverages Soft candy

Usual 100.00 500.00 300.00 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found. 103 Lucas

et al. (1999). Flavor and Extract Manufacturers’ Association, Washington, D.C. CD-ROM.

Max. 500.00 500.00 500.00 500.00

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l-MENTHYL ACETATE Synonyms: l-p-Menthyl-3 acetate CAS No.: CoE No.:

16409-45-3 FL No.: 206 EINECS No.:

09.016 240-459-6

FEMA No.: JECFA No.:

2668 431

NAS No.:

2668

Description: l-Menthyl acetate has a fresh odor similar to mint and rose (on dilution). It has a characteristic, fresh, pungent flavor, different from menthol (being much milder). It has a cool mouthfeel with only a trace of mint flavor. Consumption: Annual: 10,783.33 lb Individual: 0.009138 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515, 182.20 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 6.337 mg IOFI: Nature Identical Empirical Formula/MW:

C12H22O2/198.31 Specifications: (FCC, 1996) Acid value

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay

98.0% of C12H2202

Specific gravity

1.443-1.447 Soluble in alcohol, most fixed oils and propylene glycol; slightly soluble in water 0.9220-0.9310 at 25∞C; 0.9264 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.85 35.32 17.29 30.00

Max. 2.10 51.70 24.88 40.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 2.03 33.14

Max. 10.00 2.59 50.95

Synthesis: By reacting acetic anhydride with menthol in the presence of anhydrous sodium acetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: tea-like, cooling and fruity. Natural occurrence: Reported as a normal constituent of peppermint oil in varying amounts, depending on the source; the synthetic product is optically levorotatory; the commercial product is optically inactive.

MENTHYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 5-methyl-2-(1-methylethyl)cyclohexyl ester (9CI); Menthol, isovalerate; Menthyl isovalerate; p-Menth-3-yl isovalerate; Menthyl 3-menthyl-

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butyrate; (1alpha,2beta,5alpha)-3-Methylbutanoic acid, 5-methyl-2-(1-methylethyl) cyclohexyl ester; Validol CAS No.: CoE No.:

16409-46-4 FL No.: 450 EINECS No.:

09.455 240-460-1

FEMA No.: JECFA No.:

2669 432

NAS No.:

2669

Description: Menthyl isovalerate has an odor similar to both menthol and isovaleric acid, sweet and herbaceous, somewhat balsamic or root-like. It has a bitter, wood-like taste. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.846 mg IOFI: Nature Identical Empirical Formula/MW:

C15H28O2/240.39

Specifications: (Burdock, 1997) Acid value

0.09 max

Appearance Colorless, oily liquid Assay

Approx. -36∞ (commercial product) (-64∞12') Refractive index 1.4470-1.4480 at 20∞C Insoluble in water; 1:8 to 1:10 Solubility in 80% alcohol Specific gravity 0.9040-0.9080 (0.907) at 15∞C Optical rotation

96% min

Boiling point 140-146∞C (241∞C) at 22 mmHg Flash point 120∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.50 13.43 1.57 7.81

Max. 0.70 23.97 1.57 12.17

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.50 3.17 13.71

Max. 24.67 5.12 24.18

Synthesis: Prepared by heating a mixture of l-menthol and isovaleric acid at 100 to 110∞C in the presence of trace concentrated H2SO4 or at 100∞C in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in several peppermint essential oils: American, French, English, and Russian peppermint oil; and in nutmeg. l-MENTHYL

LACTATE

Synonyms: Frescolate; a-Hydroxypropanoic acid, 5-methyl-2-(1-methylethyl)cyclohexyl ester; (–)-p-Menthan-3-yl lactate; Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester; 2-Hydroxypropanoic acid, 5-methyl-2-(1-methylethyl)cyclohexyl

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ester; Menthyl lactate; L-Menthyl lactate; (1R-(1alpha(R*),2beta,5alpha))-5-Methyl-2(1-methylethyl)cyclohex-yl lactate CAS No.: CoE No.:

59259-38-0 FL No.: n/a EINECS No.:

09.551 261-678-3

FEMA No.: JECFA No.:

3748 433

NAS No.:

3748

Description: l-Menthyl lactate has a weak odor somewhat reminiscent of tobacco and chamomile. It is almost tasteless, with a lasting, gentle cooling effect. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.060 mg IOFI:Artificial Empirical Formula/MW:

C13H24O3/228.33

Specifications: (JECFA, 1998) Acid value Appearance Assay

2.0 Colorless liquid to white, crystalline solid 97% min

Congealing point ≥40∞C Refractive index 1.4581

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 300.00

Max. 800.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

1-MENTHYL METHYL ETHER Synonyms: Cyclohexane, 2-methoxy-4-methyl-1-(1-methylethyl)-,(1S,2R,4R)-; 1-Isopropyl-2-methoxy-4-methylcyclohexane; 2-Isopropyl-5-methylcyclohexyl methyl ether CAS No.: CoE No.:

1565-76-0 n/a

FL No.: EINECS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

n/a 216-365-6

FEMA No.: JECFA No.:

4054 1415

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: PADI: 8.842 mg (FEMA) Empirical Formula/MW: CH3 O

C11H22O/170.29

IOFI: n/a CH3

H3C CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Granulated sugar

Usual Max. 4.00 20.00 50.00 250.00 1.00 10.00 500.00 2000.00 2.00 20.00 2.00 20.00 2.00 20.00 20.00 100.00 10.00 50.00 10.00 50.00 10.00 50.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy Soups Sugar substitutes

Usual 10.00 5.00 2.00 10.00 2.00 1.00 2.00 1000.00 3.00 4.00 3.00

Max. 50.00 10.00 10.00 50.00 10.00 10.00 10.00 30000.00 50.00 0.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

mono-MENTHYL SUCCINATE Synonyms: Butanedioic acid, mono[5-methyl-2-(1-methylethyl)cyclohexyl] ester, [1R-(1a, 2b, 5a)]CAS No.: CoE No.:

77341-67-4 FL No.: n/a EINECS No.:

09.616 n/a

FEMA No.: JECFA No.:

3810 447

NAS No.:

Description: mono-Menthyl succinate has a mint, cooling taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 56.336 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C14H24O4/256.34

Specifications: (JECFA, 1998) Acid value 212-228 Appearance

White, crystalline solid

Melting point Optical rotation

60-64∞C –65 to –61∞ (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Assay

99.5% min

Solubility

80% soluble in 96% alcohol; insoluble in water (Part 2 of 2)

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual Max. 40.00 120.00 300.00 900.00 1,250.00 3,750.00 200.00 600.00 70.00 210.00 70.00 210.00

Food Category Gelatins, puddings Hard candy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 150.00 200.00 150.00 60.00 40.00 200.00

Max. 450.00 600.00 450.00 180.00 120.00 600.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Threshold in water: 40 ppm. Natural occurrence: Not reported found in nature.

2-MERCAPTO-3-BUTANOL Synonyms: 2-Butanol, 3-mercapto-, (R-,S-)-; 2-Hydroxy-3-butanethiol; 3-Hydroxy-2-butanethiol; 3-Mercapto-2-butanol CAS No.: CoE No.:

54812-86-1 FL No.: 760 EINECS No.:

12.024 n/a

FEMA No.: JECFA No.:

3502 546

NAS No.:

3502

Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: Artificial Empirical Formula/MW: C4H10OS/106.18 Specifications: (JECFA, 2000) Assay

99%

Solubility

Insoluble in water; miscible in alcohol and fats

Boiling point 58-60∞C at 10 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 4 ppm: Meaty, savory, sauteed onion and garlic.

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Natural occurrence: Not reported found in nature.

3-MERCAPTO-2-BUTANONE Synonyms: 2-Butanone, 3-mercapto- (9CI); 3-Mercapto-2-butanone; 3-Mercapto butan-2-one CAS No.: CoE No.:

40789-98-8 FL No.: 11497 EINECS No.:

12.047 255-082-2

FEMA No.: JECFA No.:

3298 558

NAS No.:

3298

Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.079 mg IOFI: n/a Empirical Formula/MW: C4H8OS/104.17 Specifications: (JECFA, 1999) Appearance

Colorless or pale-yellow liquid; becomes cloudy after short storage

Refractive index 1.469-1.479

Assay

99% min

Solubility

Boiling point 50∞C at 18 mmHg

Specific gravity

Slightly soluble in water; soluble in alcohol, ether, pyridine and aqueous alkalis 1.016 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies Meat products

Usual 0.20 0.20 0.20 0.20

Max. 0.20 0.20 0.20 0.20

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Synthesis: From 2,4,5-trimethyl-2-ethyl-3-thiazoline with butyl and hydrolysis; from oxocompound with sulfur or polysulfides and ammonia at room temperature. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-MERCAPTOHEXANOL Synonyms: 3-Thiohexanol; 3-Thiohexan-1-ol CAS No.: CoE No.:

51755-83-0 FL No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a

n/a n/a

FEMA No.: JECFA No.:

3850 545

NAS No.:

n/a

Individual: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.009769 mg Empirical Formula/MW:

1097

IOFI: n/a

C6H14OS/134.24 Specifications: (JECFA, 2000) Appearance

Clear liquid

Refractive index

Assay

99%

Solubility

Boiling point

198∞C

Specific gravity

1.479-1.489 Insoluble in water; soluble in ethanol and heptane 0.975-0.980

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.05 0.05 0.01 0.01 0.01

Max. 0.10 0.20 0.30 0.10 0.10 0.10

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Processed fruits

Usual 0.01 0.01 0.01 0.005 0.01

Max. 0.10 0.10 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-MERCAPTOHEXYL ACETATE Synonyms: 3-Thiohexyl acetate; 3-Thiohexylethanoate CAS No.: CoE No.:

136954-20-6 n/a

FL No.: EINECS No.:

12.234 n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.00435111 mg Empirical Formula/MW:

3851 554

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H16O2S/176.28 Specifications: (JECFA, 2000) 3-Acetylmercaptohexyl acetate 9.7% min Appearance Clear liquid Assay

91.7% min

3-Mercaptohexanol 8.2% min Refractive index 1.462-1.472 Insoluble in water; soluble Solubility in ethanol and heptane (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Boiling point

186∞C

Specific gravity

0.991-0.996 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.01 0.01 0.05 0.01 0.01 0.01 0.01

Max. 0.10 0.10 0.30 0.10 0.10 0.10 0.10

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.0001 0.01 0.005 0.01 0.01

Max. 0.10 0.001 0.10 0.05 0.05 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-MERCAPTOHEXYL BUTYRATE Synonyms: 3-Thiohexyl butyrate; 3-Thiohexyl butanoate CAS No.: CoE No.:

136954-21-7 n/a

FL No.: EINECS No.:

12.235 n/a

FEMA No.: JECFA No.:

3852 555

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.005711 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C10H18O/154.24 Specifications: (JECFA, 2000) Appearance

Clear liquid

Refractive index

Assay

90% min

Solubility

Boiling point

196∞C

Specific gravity

1.459-1.469 Insoluble in water; soluble in ethanol and heptane 0.960-0.965

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Synthesis: n/a

Usual 0.01 0.02 0.05 0.01 0.01 0.01

Max. 0.10 0.20 0.30 0.10 0.10 0.10

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.01 0.01 0.005 0.01 0.01

Max. 0.10 0.10 0.10 0.05 0.10 0.10

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1099

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-MERCAPTOHEXYL HEXANOATE Synonyms: 3-Mercaptohexyl caproate; 3-Thiohexyl caproate; 3-Thio-1-hexyl caproate; 3Thio-1-hexyl hexanoate CAS No.: CoE No.:

136954-22-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3853 556

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.005507 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C12H24O2S/232.38

Specifications: (JECFA, 2000) Appearance

Clear liquid

Solubility

Boiling point Refractive index

280∞C 1.460-1.470

Specific gravity

Insoluble in water; soluble in ethanol, triacetin and heptane 0.943-0.948

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.02 0.05 0.01 0.01 0.01

Max. 0.10 0.20 0.30 0.10 0.10 0.20

Food Category Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 0.01 0.01 0.005 0.01 0.01

Max. 0.10 0.10 0.05 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

ERYTHRO AND THREO-3-MERCAPTO-2-METHYLBUTAN-1-OL Synonyms: 1-Butanol, 3-mercapto-2-methyl; 3-Mercapto-2-methylbutyl alcohol CAS No.: CoE No.:

227456-33-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3993 1289

NAS No.:

n/a

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Description: erythro and threo-3-Mercapto-2-methylbutan-1-ol has a powerful penetrating aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.0275 mg (FEMA) IOFI: Empirical Formula/MW: C5H12OS/120.21 Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Colorless to yellow liquid; powerful, penetrating aroma 98

Identification test NMR, MS, IR spectra Refractive index Solubility

Boiling point 96-98∞C (20 mmHg)

Specific gravity

1.482-1.490 Slightly soluble in water; soluble in organic solvents 1.002-1.008 (20∞C)

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Condiments, relishes Fats, oils Meat products

Usual 0.10 0.10 0.10 0.10

Max. 1.00 1.00 0.50 2.00

Food Category Reconstituted vegetables Snack foods Soups

Usual 0.01 0.10 0.10

Max. 0.100 0.500 1.00

Synthesis: n/a Aroma threshold values: Detection at 0.002 to 0.006 (water) for 3-mercapto-3-methyl-1butanol. Taste threshold values: n/a Natural occurrence: Reportedly present in coffee (3-mercapto-3-methyl-1-butanol)

3-MERCAPTO-3-METHYL-1-BUTANOL Synonyms: 1-Butanol, 3-mercapto-3-methyl-; 3-Mercapto-3-methylbutyl alcohol; 3-Methyl3-mercaptobutyl alcohol CAS No.: CoE No.:

34300-94-2 FL No.: n/a EINECS No.:

12.137 n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

3854 544

NAS No.:

n/a

Individual: n/a

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.007126 mg Empirical Formula/MW:

1101

IOFI: n/a

C5H12OS/120.21 Specifications: (JECFA, 2000) Boiling point

186∞C at 730 mmHg

Refractive index 1.480-1.490

Solubility Specific gravity

Soluble in water at 10 g/L at 20∞C, white petrolatum at <100 g/kg at 20∞C, acetone and 95% ethanol at 20∞C 0.989 at 20∞C

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Gelatins, puddings Gravies Hard candy

Usual 0.02 0.10 0.01 0.01 0.01 0.02 0.02

Max. 0.05 0.50 0.02 0.02 0.02 0.05 0.05

Food Category Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 0.02 0.01 0.01 0.02 0.01 0.02

Max. 0.05 0.02 0.02 0.05 0.02 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

3-MERCAPTO-3-METHYLBUTYL FORMATE Synonyms: 1-Butanol, 3-mercapto-3-methyl, formate ester; 3-Methyl-3-mercaptobutyl formate; 3-Methyl-3-thiobutyl formate CAS No.: CoE No.:

50746-10-6 FL No.: n/a EINECS No.:

12.138 n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.01492328 mg Empirical Formula/MW:

3855 549

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C6H12O2/148.22 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

95% min

Solubility

1.462-1.472 Soluble in water at 1000 mg/l, white petrolatum 250 g/kg at 20∞, acetone and 95% ethanol at 20∞C (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Boiling point 181∞C

Specific gravity

1.03 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Gravies Hard candy Instant coffee, tea

Usual 0.0001 0.0001 0.02 0.0001 0.0001 0.03 0.10 0.0001 0.0001

Max. 0.08 5.00 5.00 0.10 0.04 5.00 5.00 0.10 0.04

Food Category Meat products Milk products Nonalcoholic beverages Nut products Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 0.0001 0.00001 0.0001 100.00 0.0001 0.10 0.10

Max. 5.00 5.00 5.00 0.001 1,000.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

3-MERCAPTO-2-METHYLPENTANAL Synonyms: Pentanal, 2-methyl-3-mercapto; 3-Mercapto-2-methylpentanal CAS No.: CoE No.:

227456-28-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3994 1292

NAS No.:

n/a

Description: 3-Meracapto-2-methylpentanal is a highly odorous mercaptan with a meaty and pungent odor. The aroma is also reported as sharp, penetrating and reminiscent of onion. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.014 mg (FEMA) IOFI: Empirical Formula/MW: CH3

C6H12OS/132.23

H3C

O SH

H

Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Clear, viscous oil; sharp, penetrating aroma reminiscent of onion 96

Boiling point 98-100∞C (10 mmHg)

Identification test IR spectra Refractive index Solubility Specific gravity

1.523-1.529 Insoluble in water; soluble in organic solvents 1.095-1.103

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Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereal Condiments/relishes Fats/oils Fish products Gravies

Usual 0.10 0.03 0.03 0.05 0.01 0.05

Max. 1.00 3.00 3.00 0.50 0.10 0.50

Food Category Meat products Other grains Processed vegetables Seasonings/flavors Snack foods Soups

Usual 0.03 0.01 0.01 0.03 0.01 0.03

Max. 3.00 0.10 0.10 1.00 1.00 0.30

Synthesis: n/a Aroma threshold values: Odor threshold = 0.95 ppb Taste threshold values: n/a Natural occurrence: Reportedly present in onion.

(+/–)2-MERCAPTO-2-METHYLPENTAN-1-OL Synonyms: 1-Pentanol, 2-mercapto-2-methyl; (+/–)-2-Mercaptomethylpentan-1-ol CAS No.: CoE No.:

258823-39-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3995 1290

NAS No.:

n/a

Description: 2-Meracapto-2-methylpentan-1-ol has a highly odorous mercaptan aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.002 mg (FEMA) IOFI: n/a Empirical Formula/MW: C6H14OS/134.24 Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Colorless liquid; pungent, mercaptan aroma 99

Identification test NMR, IR spectra Refractive index Solubility

Boiling point 57-59∞C (0.6 mm Hg)

Specific gravity

1.476-1.483 Slightly soluble in water; soluble in organic solvents 0.968-0.974 (20∞C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confectionary frostings Fats, oils

Usual 0.002 0.005 0.01 0.01 0.005 0.005

Max. 0.05 0.05 0.20 0.20 0.05 0.05

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.004 0.01 0.005 0.01 0.002 0.005

Max. 0.04 0.10 0.10 0.10 0.05 0.10

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Reported uses (ppm): (FEMA, 2001) (Continued) Food Category Frozen dairy Fruit ices

Usual 0.004 0.004

Max. 0.04 0.04

Food Category

Usual 0.004

Soups

Max. 0.10

Synthesis: Prepared by an aldol reaction using a chiral auxiliary process with further derivatization. Aroma threshold values: Odor threshold = 0.15 ppb Taste threshold values: n/a Natural occurrence: Reportedly present in onion.

3-MERCAPTO-2-METHYLPENTAN-1-OL (RACEMIC) Synonyms: 1-Pentanol, 2-methyl-3-mercapto CAS No.: CoE No.:

227456-27-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3996 1291

NAS No.:

n/a

Description: 3-Meracapto-2-methylpen-1-ol (racemic) is a highly odorous mercaptan with an onion or leek-like aroma. Flavor quality was reported to strongly depend on concentration. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.0014 mg (FEMA) IOFI: Empirical Formula/MW: C6H14OS/134.24 Specifications:(JECFA, 2003) Acid value Appearance

1 Clear liquid; onion-like aroma

Assay

99

Boiling point 50∞C (0.5 mmHg)

Identification test NMR, IR spectra Refractive index 1.480-1.490 Slightly soluble in water; soluSolubility ble in organic solvents Specific gravity 0.982-0.997

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Condiments/relishes Fats, oils Fish products Gravies Meat products

Usual 0.005 0.003 0.003 0.005 0.001 0.005 0.003

Max. 0.05 0.03 0.03 0.05 0.01 0.05 0.03

Food Category Other grains Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual Max. 0.001 0.01 0.001 0.01 0.001 0.01 0.03 10000.00 0.001 0.01 0.003 0.03

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Synthesis: Prepared by a highly diastereoselective aldol reaction using a chiral auxiliary process with further derivatization yielding the enantiopure compound. Aroma threshold values: At low concentrations (0.5 ppb) a pleasant, meat-broth, sweaty, onion and leek-like odor can be perceived. Taste threshold values: n/a Natural occurrence: Reportedly present in onion.

4-MERCAPTO-4-METHYL-2-PENTANONE Synonyms: Thiomethyl pentanone-4,4,2; 2-Mercapto-2-methylpentan-4-one; 4-Methyl-4mercapto-2-pentanone; 4-Mercapto-4-methyl-2-pentatnone;Cat ketone CAS No.: CoE No.:

19872-52-7 FL No.: 11500 EINECS No.:

12.169 243-386-8

FEMA No.: JECFA No.:

3997 1293

NAS No.:

n/a

Description: 4-Mercapto-4-methyl-2-pentanone is repellent when neat or in high concentrations. It has a meaty, black currant-like odor. It is used to create the “catty note” (cat-like) of black currant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.822 mg (FEMA) IOFI: Empirical Formula/MW: C6H12OS/134.24 Specifications:(JECFA, 2003) Appearance

Colorless to pale-yellow liquid; roasted meaty aroma

Refractive index

Assay

48

Solubility

Boiling point 47-49∞C (15 mmHg) Idenification NMR, MS, IR spectra test

Specific gravity

1.431-1.437 Soluble in water; insoluble in fat 1.032-1.037

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Frozen dairy Fruit ices

Synthesis: n/a

Usual 0.50 5.00 0.10 10.00 0.50 2.00 1.00

Max. 5.00 10.00 0.50 30.00 5.00 20.00 10.00

Food Category Gelatins, puddings Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 5.00 0.20 1.00 0.10 0.10 1.00

Max. 5.00 25.00 2.00 5.00 1.00 1.00 5.00

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Aroma threshold values: Odor threshold in water, 0.0001-0.005 ppb (for 2-mercapto-2methyl-4-pentanone). Taste threshold values: n/a Natural occurrence: Reportedly present in Sauvignon grapes, Cabernet Sauvignon wine, beer, green tea and grapefruit juice.

2-MERCAPTOMETHYLPYRAZINE Synonyms: Pyrazine methanethiol; Pyrazinyl methylmercaptan; 2-Mercaptomethylpyrazine; Pyrazinemethanethiol (9CI); Pyrazinylmethyl mercaptan CAS No.: CoE No.:

59021-02-2 FL No.: n/a EINECS No.:

14.053 n/a

FEMA No.: JECFA No.:

3299 n/a

NAS No.:

3299

Description: 2-Mercaptomethylpyrazine has a roasted, meat-like flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.862 mgIOFI: n/a Empirical Formula/MW: C5H6N2S/126.18 (calculated = 126.025171) Specifications: (Burdock, 1997) Assay

C: 47.59%; H:4.79%; N: 22.20%; S: 25.41%

Boiling point

44-45∞C at 0.07 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Food Category Instant coffee, tea Soups

Usual 0.02 10.00

Max. 0.10 10.00

Synthesis: Chloromethylpyrazine is added to sodium hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

3-MERCAPTO-2-PENTANONE Synonyms: 3-Mercapto-2-pentanone; 3-Mercaptopentan-2-one; 2-Pentanone, 3-mercapto- (9CI) CAS No.: CoE No.:

67633-97-0 EEC No.: 2327 EINECS No.:

2327 266-799-5

Consumption: Annual: 1.67 lb Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 0.3 ppm

FEMA No.: JECFA No.:

3300 560

NAS No.:

3300

Individual: 0.00000141 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: Considered for specifications only (2000) Trade association guidelines: FEMA PADI: 0.085 mg Empirical Formula/MW:

1107

IOFI: Artificial

C5H10OS/118.19 Specifications: (JECFA, 2000) Appearance Colorless liquid Assay 98% Boiling point 183∞C; 57∞C at 15 mmHg

Refractive index Solubility Specific gravity

1.414-1.424 Insoluble in water; miscible in alcohol 0.988-0.998

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies Meat products

Usual 0.20 0.20 0.20 0.20

Max. 0.20 0.20 0.20 0.20

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.20 0.20 0.20 0.20

Max. 0.20 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-, 3- or 10-MERCAPTOPINANE Synonyms: Bicyclo[3.1.1]heptane-2-thiol, 2,6,6-trimethyl-; Pinanethiol; Pinanyl mercaptan; Mixture of 2,6,6-trimethyl-bicyclo[3,1,1]heptane-(2,3 and 10)-thiols CAS No.: CoE No.:

23832-18-0 EEC No.: [977136-05-2] 2332 EINECS No.:

2332

FEMA No.:

245-900-6 JECFA No.:

3503

NAS No.:

3503

520

Description: 2-, 3- or 10-Mercaptopinane has a sulfurous, tropical fruit, mercaptan odor and a grapefruit taste. Contains approximately 54% 10-isomer, 31% 2-isomer and 10% 3-isomer. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.03 ppm; Food: 0.03 ppm FDA: n/a FDA (other): n/a JECFA: Additional information needed (2001) Trade association guidelines: FEMA PADI: 0.001 mg IOFI: Artificial Empirical Formula/MW:

C10H18S/170.31

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Specifications: (JECFA, 2000) Approx. 54% 10-isomer, 31% 2-isomer, 10% 3-isomer Boiling point 258-259∞C Refractive index 1.511-1.517 Assay

Solubility Specific gravity

Insoluble in water; soluble in oils and alcohol 0.980-0.988

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.0005 0.004 0.0008 0.0006

Max. 0.0005 0.004 0.0008 0.0006

Food Category Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 0.0005 0.0037 0.0004 0.0004 0.003 0.003

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sulfurous, metallic, tropical, woody, fresh, green and cooling. Natural occurrence: Not reported found in nature.

1-MERCAPTO-2-PROPANONE Synonyms: Mercaptoacetone CAS No.: CoE No.:

24653-75-6 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3856 557

NAS No.:

n/a

Description: 1-Mercapto-2-propanone has a powerful, tenacious sweet odor. It is used in cooked pork and roast pork flavors. Consumption: Annual:n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.16766 mg IOFI: n/a Empirical Formula/MW: C6H12O2/148.22 Specifications: (JECFA, 1999) Appearance Colorless to pale-yellow liquid Refractive index 1.400-1.520

Solubility Specific gravity

Soluble in oil and alcohol 0.817-0.847

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Gravies Meat products Nonalcoholic beverages

Usual 0.30 0.30 0.30 0.30 0.30

Max. 3.00 3.00 3.00 3.00 3.00

Food Category Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 5,000.00 10,000.00 0.30 3.00 0.30 3.00 0.30 3.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in meat aroma model system and uncured boiled pork.

MESQUITE Botanical name: Prosopis spicigera Botanical family: Leguminosae Other names: Prosopis; Algarroba; Honey locust Description: Prosopis spp. are a native of South and Central America and India and are closely related to Acacia. Mesquite is a low tree with slender, gray branches. Prickles are few, none, or copious, 0.3 to 0.6 cm long, nearly straight, at first straw-colored. Pinnae are 2.5 to 5.0 cm long: Leaflets 16 to 24. Flowers in axillary spikes, 5.0 to 7.5 cm long and in terminal panicles. Pod is straight, edible, smooth, 10 to 15 cm long, 0.6 cm thick, narrowing gradually to a short stalk; the mesocarp is starchy. Seeds are 10 to 15 cm, dull brown, oblong. The sickle-shaped fleshy pods are 4 to 8 in. long and contain a sweetish mucilaginous pulp. The seeds furnish a yellow dye. A manna-like substance exudes from the trunk and branches. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Seeds of P. spicigera are reported to have a high protein content (20.9%). This species also possesses high carbohydrate content (7.9%). Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a

Mesquite Wood Extract Other names: Prosopis spicigera, extract CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3942 n/a

NAS No.:

n/a

Description: The extract is prepared by boiling the mesquite pods, mashing them to a pulp in freshwater and straining. The extract has an agreeable taste. Also see above, Mesquite. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 13.690 Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 40.00 75.00 50.00

Max. 50.00 90.00 90.00

IOFI: n/a

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 5.00 50.00

Max. 1.00 10.00 90.00

Aroma threshold values: n/a Taste threshold values: n/a

d,l-METHIONINE Synonyms: 2-Amino-4-(methylthio)butanoic acid; 2-Amino-g-(methylthio)butyric acid; Acimetion; dl-2-Amino-4-(methylthio)-butyric acid; dl-2-Amino-4-(methylthio)butanoic acid; alpha-Amino-gamma-methylmercaptobutyric acid; Banthionine; Cynaron; Dyprin; Lobamine; Meonine; Mertionin; Methilanin; Methionine, dl- (8CI); dl-Methionine (9CI); (±)Methionine; (±)-Methionine; dl-Methioninum; Metione; Racemethionine; Thiomedon CAS No.: CoE No.:

59-51-8 n/a

EEC No.: EINECS No.:

569 200-432-1

FEMA No.: JECFA No.:

3301 n/a

NAS No.:

3301

Description: d,l-Methionine has a characteristic odor. It is an essential amino acid and is also used as a nutrient and dietary supplement. Consumption: Annual: 866.67 lb Individual: 0.000734 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 20.980 mg IOFI: n/a Empirical Formula/MW: C5H11O2NS/149.21 Specifications: (FCC, 1996) Appearance Assay

Heavy metals (as Pb)

White, crystalline platelets or powder Not less than 98.5% and not more than 101.5% of C5H11O2NS after drying

Not more than 0.002%

Lead

Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Solubility

Very soluble in water; insoluble in ether, benzene and petroleum ether; soluble in diluted acids and alkalis; slightly soluble in alcohol

Reported uses (ppm): Food Category Baked goods Breakfast cereals

Usual 50.00 50.00

Max. 50.00 50.00

Food Category Milk products Nonalcoholic beverages

Usual Max. 50.00 50.00 50.00 50.00 (Part 1 of 2)

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Reported uses (ppm): (Continued) Food Category Condiments, relishes Meat products

Usual 50.00 50.00

Max. 50.00 50.00

Food Category

Usual 50.00

Soups

Max. 50.00

(Part 2 of 2)

Synthesis: By addition of methanethiol to acrolein; by chemical conversion of methylthiopropionic aldehyde. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Amino acid found in protein; sources include grains, meats and fish.

o-METHOXYBENZALDEHYDE Synonyms: Methyl salicylaldehyde; Salicylaldehyde methyl ether; o-Anisaldehyde; 2-Anisaldehyde; Benzaldehyde, o-methoxy-; Benzaldehyde, 2-methoxy- (9CI); o-Methoxybenzaldehyde; 2-Methoxybenzaldehyde; 6-Methoxybenzaldehyde; 2-Methoxybenzene carboxaldehyde CAS No.: CoE No.:

135-02-4 n/a

EEC No.: EINECS No.:

n/a 205-171-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7627

Description: o-Methoxybenzaldehyde has a faint, sweet, floral odor. It blends well with cassia. It has a spice-like flavor and is quite bitter above 30 to 40 ppm. Consumption: Annual: 8.33 lb Individual: 0.00000706mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: IOFI: Nature Identical Empirical Formula/MW: C8H82/136.15 Specifications: (Burdock, 1997) Appearance

Crystals, colorless or creamcolored

Refractive index

Boiling point

243-244∞C; 122∞C at 20 mmHg

Solubility

Melting point

35-37˚C at 38˚C

Specific gravity

1.560 at 20∞C Insoluble in water; soluble in alcohol and benzene; very soluble in ether and chloroform 1.1326 at 20∞C

Reported uses (ppm): n/a Synthesis: Prepared from salicylaldehyde and dimethyl sulfate in weak alkaline solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil of Cinnamomum cassia Nees ex BI.

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p-METHOXYBENZALDEHYDE Synonyms: p-Anisaldehyde; Anisic aldehyde; Aubepine; Anisaldehyde; p-Anisaldehyde (8CI); 4-Anisaldehyde; p-Anisic aldehyde; Aubepine; Benzaldehyde, 4-methoxy- (9CI); Crategine; p-Formylanisole; p-Methoxybenzaldehyde; 4-Methoxybenzaldehyde; Obepin CAS No.: CoE No.:

123-11-5 103

EEC No.: EINECS No.:

103 204-602-6

FEMA No.: JECFA No.:

2670 n/a

NAS No.:

2670

Description: p-Methoxybenzaldehyde has a characteristic hawthorn odor and a pungent, anise-like flavor. It has a bitter flavor above 30 to 40 ppm. Consumption: Annual: 5550.00 lb Individual: 0.004703mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.556 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O2/136.15 Specifications: (FCC, 1996) Acid value

6.0 max

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay 97.5% of C8H8O2 Boiling point 248∞C

Specific gravity

1.574-1.574 1:3 in 60% alcohol; soluble in propylene glycol; miscible with alcohol, ether, most fixed oils; insoluble in alcohol and water 1.119-1.123

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 10.00 69.87 1.75 0.10 26.94

Max. 20.00 88.01 30.54 1.00 45.09

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 28.71 1.68 19.84 52.60

Max. 47.94 9.57 23.14 66.95

Synthesis: By methylation and oxidation of p-cresol and also by oxidation of anethole. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in essential oils and extracts of vanilla, Acacia farmesiana Willd., Magnoila salicifolia Maxim., Erica arborea, Pirus communis, Boswellia serrata, and others; also in anise, fennel and star anise (especially when aged due to the oxidation of anethole).

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2-METHOXYBENZOIC ACID Synonyms: o-Anisic acid; Benzoic acid, 2-methoxy; o-Methoxybenzoic acid; Salicylic acid methyl ether CAS No.: CoE No.:

579-75-9 n/a

EEC No.: EINECS No.:

n/a 209-447-8

FEMA No.: JECFA No.:

3943 881

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.429630 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H8O3/152.15 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 2.00 0.80

Max. 1.00 5.00 1.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.50

Max. 2.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHOXYBENZOIC ACID Synonyms: 3-Anisic acid; m-Anisic acid; Benzoic acid, 3-methoxyCAS No.: CoE No.:

586-38-9 n/a

EEC No.: EINECS No.:

n/a 209-574-9

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.281850 mg Empirical Formula/MW: C8H8O3/152.15

3944 882

NAS No.:

n/a

Individual: n/a

IOFI: n/a

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Specifications: Boiling point 170-172∞C at 10 mmHg

Melting point

102-104∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.00 0.50

Max. 1.00 3.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHOXYBENZOIC ACID Synonyms: 4-Anisic acid; Benzoic acid, 4-methoxy-; Draconic acid; p-Methoxybenzoic acid CAS No.: CoE No.:

100-09-4 n/a

EEC No.: EINECS No.:

n/a 202-818-5

FEMA No.: JECFA No.:

3945 883

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.47880 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H8O3/152.15 Specifications: Boiling point 275∞C Flash point 185∞C

Melting point

184∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.50 1.00 2.00

Max. 5.00 3.00 4.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.50 3.00

Max. 1.00 6.00

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o-METHOXYCINNAMALDEHYDE Synonyms: o-Cumaric aldehyde methyl ether; b-(o-Methoxyphenyl)-acrolein; 3-(oMethoxyphenyl)-propenal; 3-(o-methoxyphenyl)propen-2-al-1; Cinnamaldehyde, o-methoxy- (8CI); o-Methoxycinnamaldehyde; 2-Methoxycinnamaldehyde; 2'-Methoxycinnamaldehyde; o-Methoxycinnamic aldehyde; o-Methoxycinnamicaldehyde crystals; beta-(oMethoxyphenyl)acrolein; 3-(2-Methoxyphenyl)-2-propenal; 2-Propenal, 3-(2-methoxyphenyl)- (9CI) CAS No.: CoE No.:

1504-74-1 571

EEC No.: EINECS No.:

571 216-131-3

FEMA No.: JECFA No.:

3181 n/a

NAS No.:

3181

Description: o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undernotes. It has a sweet, spicy, warm flavor and is somewhat pungent above 200 to 300 ppm. Consumption: Annual: 716.67 lb Individual: 0.0006073 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.531 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O2/162.19 Specifications: (Burdock, 1997) Appearance

Pale-yellow crystal flakes (from alcohol)

Melting point

45-46∞C

Boiling point

295∞C with decomposition; 160-161∞C at 12 mmHg

Solubility

Soluble in alcohol, ether and chloroform; very slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.68 23.19 0.51

Max. 5.36 46.00 1.02

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.97 1.00 11.12

Max. 7.94 2.00 22.24

Synthesis: It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it may also be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime. It may be isolated and purified from powdered cinnamon. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Warm, spicy, cinnamon and clovelike. Natural occurrence: Reported found in cinnamon essential oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene; in cinnamon bark and leaf.

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p-METHOXYCINNAMALDEHYDE Synonyms: 2-Propenal, 3-(4-methoxyphenyl)-; Cinnamaldehyde, p-methoxy- (8CI); pMethoxycinnamaldehyde; 4-Methoxycinnamaldehyde; p-Methoxycinnamic aldehyde; 3(4-Methoxyphenyl)-2-propenal; 2-Propenal, 3-(4-methoxyphenyl)- (9CI) CAS No.: CoE No.:

1963-36-6 11919

EEC No.: EINECS No.:

n/a 217-807-0

FEMA No.: JECFA No.:

3567 687

NAS No.:

3567

Description: p-Methoxycinnamaldehyde is an unconjugated aromatic aldehyde with a spicy, floral odor. Consumption: Annual: < 1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.238 mg IOFI: n/a Empirical Formula/MW: C10H10O2/162.19 Specifications: (JECFA, 2000) Acid value Appearance

4.0 (max) White to yellowish crystals

Boiling point Melting point

Assay

96.0% (min)

Solubility

277∞C 57-58∞C Insoluble in water; soluble in fats; moderately soluble in ethanol

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Condiments, relishes Confection, frosting Gelatins, puddings Jams, jellies

Usual 1.00 1.00 1.00 1.00 1.00

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Seasonings, flavors Sweet sauce

Usual 0.50 0.50 1.00 1.00

Max. 2.00 2.00 5.00 4.00

Synthesis: n/a Aroma threshold values: Detected: 5000 ppm Taste threshold values: Taste characteristics at 3 to 20 ppm: Cherry flesh, sweet, with a cinnamic dry and slightly aromatic. Natural occurrence: Reported found in baked potato, basil and tarragon.

2-METHOXY-3 (5 and 6)-ISOPROPYLPYRAZINE Synonyms: (a) 2-Isopropyl-3-methoxypyrazine; (b) 2-Isopropopyl-5-methoxypyrazine; (c) 2-Isopropyl-6-methoxypyrazine; 2-Methoxy-3 or 5 or 6-(1-methylethyl)pyrazine CAS No.: CoE No.:

25773-40-4 EEC No.: [977044-45-3] n/a EINECS No.:

n/a

FEMA No.:

247-256-1 JECFA No.:

3358 n/a

NAS No.:

3358

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Description: 2-Methoxy-3(5 and 6)-isopropylpyrazine has an earthy, bell pepper, raw potato, galbanum aroma. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.017 mg IOFI: n/a Empirical Formula/MW:

C8H12N2O/152.20

Specifications: (Burdock, 1997) (a): 10(25), 43(14), (52)12, (53)9, 54(10), 68(12), Mass spectra 95(11), 105(13), 124(21), 137(100), 152(38)

Assay

C: 63.1345%; H: 7.9473%; N: 18.4059%; O: 10.5123%

IR spectra

(a) S (6.5, 6.85, 6.9, 7.16, 7.2, 7.5, 8.6, 8.9, 9.9); M (7.7, 7.9, 8.4, 9.1, 9.2, 11.9); M (6.3, 9.4, 9.6, 11.2, 13.7); VW (5.3, 5.6, 10.5, 1.08, 12.5)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gelatins, puddings

Usual 0.05 0.05

Max. 0.05 0.05

Food Category Meat products

Usual 0.20

Max. 0.20

Synthesis: (a) From 2-hydroxy-3-propylpyrazine by ethylation with diazomethane; the 2hydroxy-3-propylpyrazine is prepared by condensing norvaline amide hydrochloride with glyxoal (a + b + c). A mixture can be obtained by methoxylation of isopropylchloropyrazine. Aroma threshold values: Detection: 0.002 to 10 ppb. Taste threshold values: n/a Natural occurrence: Reported found in asparagus, cabbage, peas, carrot, cucumber, lettuce, onion, potato, bell pepper, tomato, ginger, white wine, coffee, peanut, beans, beetroot, parsnip root and dill herb.

4-METHOXY-2-METHYL-2-BUTANETHIOL Synonyms: 2-Butanethiol, 4-methoxy-2-methylCAS No.: CoE No.:

94087-83-9 EEC No.: n/a EINECS No.:

n/a 301-977-9

FEMA No.: JECFA No.:

3785 548

NAS No.:

n/a

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Description: 4-Methoxy-2-methyl-2-butanethiol has a black-currant-like flavor. Consumption: Annual: 70.00 lb Individual: 0.00001667 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.004631 mg IOFI: n/a Empirical Formula/MW: C6H14OS/134.24 Specifications: (JECFA, 2000) Appearance Assay

Colorless liquid 98% (min)

Boiling point Solubility

59∞C Soluble in alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Confection, frosting Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy

Usual 0.01 0.02 0.001 0.001 0.0001 0.02 0.01 0.0001 0.02 0.02

Max. 0.03 0.10 0.01 0.01 0.01 0.05 0.03 0.01 0.03 0.05

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Seasonings, flavorings Soft candy Sweet sauce

Usual 0.001 0.001 0.02 0.001 0.01 0.001 0.001 0.02 0.001

Max. 0.01 0.01 0.05 0.01 0.02 0.01 0.01 0.05 0.01

Synthesis: n/a Aroma threshold values: Detection: 0.001 ppb Taste threshold values: n/a Natural occurrence: Reported present in black currant berries, buds and virgin olive oil.

a-METHYL CINNAMALDEHYDE p-METHOXY-a Synonyms: 3-(p-Methoxyphenyl)-2-methyl-2-propenal; p-Methoxy-alpha-methylcinnamaldehyde; 4'Methoxy-2-methylcinnamaldehyde; 3-(4-Methoxyphenyl)-2-methyl-2-propenal; alpha-Methyl-4-methoxycinnamaldehyde; alpha-Methyl p-methoxy cinnamic aldehyde; 2-Propenal, 3-(4-methoxyphenyl)-2-methylCAS No.: CoE No.:

65405-67-6 EEC No.: 584 584 EINECS No.: 265-737-4

FEMA No.: 3182 JECFA No.: 689

NAS No.:

3182

Consumption: Annual: 1.33 lb Individual: 0.00000112 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000)

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Trade association guidelines: FEMA PADI: 1.296 mg Empirical Formula/MW:

1119

IOFI: Artificial

C11H12O2/176.21 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

5.0 (max) Deep-yellow to orange liquid 95% (min) 106-109 (0.1 mmHg)

Refractive index Solubility Specific gravity

1.625-1.632 Insoluble in water and oils 0.989-0.996

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 2.00 8.00

Max. 4.00 16.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.88 7.25

Max. 1.75 14.50

Synthesis: By formylation of the corresponding olefin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHOXY-4-METHYLPHENOL Synonyms: 4-Hydroxy-3-methyl-1-methyl benzene; 4-Methylguaiacol; Creosol; p-Cresol, 2-methoxy- (8CI); Homoguaiacol; 4-Hydroxy-3-methoxytoluene; 2-Methoxy-p-cresol; 2-Methoxy-4-cresol; 2-Methoxy-4-methylphenol; 3-Methoxy-4-hydroxytoluene; p-Methylguaiacol; 4-Methyl-2-methoxyphenol; Phenol, 2-methoxy-4-methyl- (9CI); Phenol, 3-methoxy-4-methylCAS No.: CoE No.:

93-51-6 175

EEC No.: EINECS No.:

175 202-252-9

FEMA No.: JECFA No.:

2671 715

NAS No.:

2671

Description: 2-Methoxy-4-methylphenol has a characteristic aromatic odor (sweet, spicy, slightly vanilla-like) and a somewhat bitter taste (vanilla-like). Consumption: Annual: 48.33 lb Individual: 0.00004096 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.845 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O2/138.16

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Specifications: (JECFA, 2000) Appearance

Colorless to yellowish liquid; solidifies when cold

Refractive index

Boiling point

220-221∞C (222∞C)

Solubility

Melting point

5.5˚C

Specific gravity

1.5353 at 25∞C Slightly soluble in water; soluble in alcohol, ether, benzene, chloroform and acetic acid 1.098 (1.10) at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.03 0.07 1.00 6.50

Max. 11.16 0.10 1.53 18.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 11.50 2.02 3.75

Max. 35.00 5.40 9.63

Synthesis: By methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of vanillin. Aroma threshold values: Detection: 90 ppb Taste threshold values: Taste characteristics at 35 ppm: Spice, vanilla, medicinal, clove-like with phenolic nuances. Natural occurrence: Occurs in beechwood tar; also identified in the essential oils of ylangylang, jasmine and anise seeds; it is one of the active constituents of creosote. Reported found in Gruyere cheese, smoked fish, cured pork, beer, rum, bourbon whiskey, malt and scotch whiskey, sherry, white and red wine, cocoa, coffee, tea, mushrooms, mango, pear brandy, malt, wort, dried bonito, Bourbon vanilla, cuttlefish and green maté.

2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE Synonyms: 2-Methoxy-3-sec-butylpyrazine; 3-sec-Butyl-2-methoxypyrazine; 2-Methoxy3-sec-butylpyrazine; 2-Methoxy-3-(1-methylpropyl)pyrazine; Pyrazine, 2-methoxy-3- (1methylpropyl)- (9CI) CAS No.: CoE No.:

24168-70-5 EEC No.: n/a EINECS No.:

n/a 246-050-9

FEMA No.: JECFA No.:

3433 n/a

NAS No.:

3433

Description: 2-Methoxy-3-(1-methylpropyl)pyrazine has an odor like green peas, galbanum oil or bell pepper. Consumption: Annual: < 1.00 lb Individual: 0.00000131 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.012 mg IOFI: Nature Identical Empirical Formula/MW: C9H14N2O/166.22 (c = 166.11012)

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Specifications: (Burdock, 1997) Assay

C: 65.03%; H: 8.49%; O: 9.63%; N: 16.85%

IR spectra

S (3.4, 6.9, 7.2, 7.4, 8.6); M (3.5, 6.5, 7.7, 8.4, 8.9, 9.9, 11.9); W (3.3, 6.4, 7.9, 9.0, 11.5)

Mass spectra

105(14), 123(12), 124(100), 137(50), 138(90), 151(46), 152(12)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.03 0.03 0.03

Max. 0.05 0.05 0.05 0.05

Food Category Nonalcoholic beverages Processed vegetables Reconstituted vegetables Soft candy

Usual 0.03 0.03 0.03 0.03

Max. 0.05 0.05 0.05 0.05

Synthesis: By condensation of isoleucine amide with glyoxal, followed by methylation with CH2N2. Aroma threshold values: Detection: 0.001 ppb Taste threshold values: n/a Natural occurrence: Reported found in asparagus, carrot, celery, cucumber, lettuce, peas, bell pepper, ginger, Swiss cheese, white wine, beans, beetroot, parsnip root and pumpkin.

2 or 5 or 6-METHOXY-3-METHYLPYRAZINE (mixture of isomers) Synonyms: (a) 2-Methoxy-3-methylpyrazine; (b) 2-Methoxy-5-methylpyrazine; (c) 2-Methoxy-6-methylpyrazine CAS No.: CoE No.:

68378-13-2 EEC No.: [977044-49-7] 2266 EINECS No.:

2266

FEMA No.:

269-881-9 JECFA No.:

3183

NAS No.:

3183

788

Description: 2 or 5 or 6-Methoxy-3-methylpyrazine has an aroma reminiscent of hazelnut, almond and peanut. The methyl methoxypyrazines are used as nut-like flavoring agents for foods and beverages. The 2-methoxy-3-methyl derivative is used as a coffee aroma enhancing agent. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.761 mg IOFI: n/a Empirical Formula/MW:

C6H8N2O/124.14

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Specifications: (FCC, 1996) Appearance Assay Refractive index

Colorless liquid 99% of C6H8N2O 1.506-1.510

Solubility Specific gravity

Soluble in water and organic solvents 1.060-1.090 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.67 2.06 3.99

Max. 1.00 5.79 5.40 5.85

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 26.55 0.50 0.42 3.62

Max. 26.55 2.00 0.62 5.75

Synthesis: From 2-methylpyrazine by various routes. Aroma threshold values: Detection: 3 to 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in sherry and krill.

4-(p-METHOXYPHENYL)-2-BUTANONE Synonyms: Anisyl acetone; “Rambinone methylether”; p-Methoxy phenylbutanone (common commercial name); “Raspberry ketone methylether”; 2-Butanone, 4-(p-methoxyphenyl)- (6CI, 7CI, 8CI); 2-Butanone, 4-(4-methoxyphenyl)- (9CI); 4-Methoxybenzylacetone; p-Methoxyphenylbutanone; 4-(p-Methoxyphenyl)-2-butanone; 4-(4-Methoxyphenyl) butan-2-one; 1-(p-Methoxyphenyl)-3-butanone-; 1-(4-Methoxyphenyl)-3butanone; 4-(p-Methoxyphenyl)-2-butanone; 4-(4-Methoxyphenyl)-2-butanone CAS No.: CoE No.:

104-20-1 163

EEC No.: EINECS No.:

163 203-184-2

FEMA No.: JECFA No.:

2672 n/a

NAS No.:

2672

Description: 4-(p-Methoxyphenyl)-2-butanone has an intensely sweet, floral, fruity odor and cherry–raspberry flavor at low concentrations. Consumption: Annual: 2900.00 lb Individual: 0.002457 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.656 mg IOFI: n/a Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Appearance Colorless to pale-yellow liquid Assay 98% of C11H14O2 Boiling point 277∞C (160∞C at 22 mmHg)

Refractive index Solubility Specific gravity

1.517-1.521 1: in 95% alcohol 1.042-1.048

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.04 4.79 12.27

Max. 26.19 11.44 23.56

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 32.32 6.54 18.68

Max. 95.76 14.08 37.23

Synthesis: By condensing acetone with anisaldehyde to yield anisylidene acetone and subsequent hydrogenation in the presence of Pd catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Contained (approximately 53% level) in the odorous principle obtained by extraction and hydrolysis from aloe wood (Aquilaria algallocha Roxb.) and in anise.

1-(4-METHOXYPHENYL)-4-METHYL-1-PENTEN-3-ONE Synonyms: a,a-Dimethylanisylacetone; “Homo ethone”; p-Methoxystyryl isopropyl ketone; Isopropyl 4-methoxystyryl ketone; p-Methoxylstyryl isopropyl ketone; 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one; 1-Penten-3-one, 1-(4-methoxyphenyl)-4-methylCAS No.: CoE No.:

103-13-9 719

EEC No.: EINECS No.:

7198 n/a

FEMA No.: JECFA No.:

3760 n/a

NAS No.:

7724

Description: 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one has a caramel, fruity odor with buttery topnote and sweet taste with fruity note. Consumption: Annual: <1.00 lb Individual: 0.0000026 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: IOFI: Artificial Empirical Formula/MW: C13H16O2/204.27 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Melting point

Boiling point 217-219∞C at 40 mmHg

Solubility

28∞C Very slightly soluble in water; soluble in alcohol; poorly soluble in propylene glycol

Reported uses (ppm): (FEMA, 1990) Food Category Baked goods

Usual 10.00

Max. 10.00

Synthesis: By condensing methyl isopropyl ketone with anisaldehyde in the presence of diluted alkali solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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1-(p-METHOXYPHENYL)-1-PENTEN-3-ONE Synonyms: “Ethone”; p-Methoxystyryl ethyl ketone; a-Methyl anisylacetone; a-Methylanisylidene acetone; 1-(p-Methoxyphenyl)-1-penten-3-one; 1-(4-Methoxyphenyl)-1-penten-3one; 1-(4-Methoxyphenyl)pent-1-en-3-one; alpha-Methylanisalacetone; 1-Penten-3-one, 1-(m-(hydroxymethyl)phenyl)-; 1-Penten-3-one, 1-(p-methoxyphenyl)- (8CI); 1-Penten3-one, 1-(4-methoxyphenyl)- (9CI) CAS No.: CoE No.:

104-27-8 164

EEC No.: EINECS No.:

164 203-190-5

FEMA No.: JECFA No.:

2673 n/a

NAS No.:

2673

Description: 1-(p-Methoxyphenyl)-1-penten-3-one has an odor similar to butter. It has a sweet, fruity taste at low levels and slightly burning taste at higher levels. Consumption: Annual: 2200.00 lb Individual: 0.001864 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.633 mg IOFI: Artificial Empirical Formula/MW: C12H14O2/190.24 Specifications: (FCC, 1996) Appearance Assay

White to pale-yellow crystals 98% of C12H14O2

Melting point Solubility

60∞C 1 g in 7 ml of 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 1.02 0.36 0.27

Max. 0.10 1.88 0.41 0.31

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 1.05 33.22 25.50

Max. 2.06 74.19 51.00

Synthesis: By saturation at room temperature of a mixture of anisaldehyde and methyl ethyl ketone with HCl, or by treating a-methyl-a-(4-hydroxy)benzylidene acetone with methyl iodide in alkaline solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-(p-METHOXYPHENYL)-2-PROPANONE Synonyms: Anisketone; Anisyl methyl ketone; p-Acetonylanisole; Anisalacetone; Anisic ketone; 4-Methoxybenzyl methyl ketone; p-Methoxybenzyl methyl ketone; 1-(p-Methoxyphenyl)-2-propanone; 1-(4-Methoxyphenyl)-2-propanone; 4-Methoxyphenylacetone; pMethoxyphenylacetone; 2-Propanone, 1-(p-methoxyphenyl)- (8CI); 2-Propanone, 1-(4methoxyphenyl)- (9CI) CAS No.: CoE No.:

122-84-9 n/a

EEC No.: EINECS No.:

2047 204-578-7

FEMA No.: JECFA No.:

2674 n/a

NAS No.:

2674

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Description: 1-(p-Methoxyphenyl)-2-propanone has an odor and taste similar to anise. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.478 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

264-265∞C; 136-138∞C at 12 mmHg Refractive index 1.5253 at 20∞C

Boiling point

Solubility

Almost insoluble in water; soluble in alcohol and ether

Specific gravity

1.0814 at 0∞C; 1.067 at 18∞C

Reported uses (ppm): Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 3.00 3.00

Max. 10.75 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 6.00

Max. 3.00 9.00

Synthesis: Obtained by boiling a- or b-anetholglycol with a 2% solution of sulfuric acid, or from 1-(p-methoxyphenyl)-propan-1,2-ol by treatment with diluted sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Chinese star anise and in Russian star anise; also reported found in sweet and common fennel, chervil (Anthriscus cerefolium) and Illicium verum.

2-METHOXY-4-PROPYLPHENOL Synonyms: Dihydroeugenol; Phenol, 2-methoxy-4-propyl-; 5-Propyl-o-hydroxyanisole; 4-Propyl-o-methoxyphenol; Cerulignol; Coerulignol; Guaiacylpropane; (4-Hydroxy-3-methoxyphenyl)propane; 1-(4-Hydroxy-3-methoxyphenyl)propane; 4-Hydroxy-3-methoxypropylbenzene; 2-Methoxy-4-propylphenol; Phenol, 2-methoxy-4-propyl- (8CI) (9CI); 4-Propylguaiacol; p-Propylguaiacol; p-n-Propylguaiacol; 1-Propyl-3-methoxy-4-hydroxybenzene; 4-Propyl-2-methoxyphenol CAS No.: CoE No.:

2785-87-7 175

EEC No.: EINECS No.:

n/a 220-499-0

FEMA No.: JECFA No.:

3598 717

NAS No.:

3598

Description: 2-Methoxy-4-propylphenol has a warm, spicy, sweet and slightly floral balsamic odor. Consumption: Annual: <1.00 lb Individual: 0.00000263 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food 1 ppm FDA: n/a

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FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.024 mg Empirical Formula/MW:

IOFI: n/a

C10H14O2/166.22 Specifications: (JECFA, 2000) Appearance

Colorless oily liquid

Assay

98.0% (min)

Boiling point 250∞C

Refractive index 1.520-1.525 Slightly soluble in water; soluble in Solubility fat; miscible in ethanol Specific gravity 1.034-1.040

Reported uses (ppm): Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.015 0.10 0.01 0.007 0.01 0.50 0.025

Max. 0.15 1.00 0.10 0.07 0.10 1.00 0.25

Food Category Jams, jellies Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups

Usual 0.01 0.005 0.20 1.00 0.01 0.50

Max. 0.10 1.50 0.50 1.00 0.10 1.00

Synthesis: By catalytic reduction of eugenol with a palladium- or platinum-black catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rum, smoked fish, cured pork, cognac, malt whiskey, fermented tea, mushroom, rhubarb, dried bonito, cuttlefish and maté.

METHOXYPYRAZINE Synonyms: 2-Methoxy-1,4-diazine; 2-Methoxypyrazine; Methoxypyrazine; Pyrazine, methoxy- (8CI) (9CI) CAS No.: CoE No.:

3149-28-8 n/a

EEC No.: EINECS No.:

n/a 221-579-8

FEMA No.: JECFA No.:

3302 n/a

NAS No.:

3302

Description: Methoxypyrazine has a sweet, nutty, cocoa odor. Methoxypyrazine contributes a distinctive “green, capsicum (bell pepper), herbaceous and earthy” aroma that is quite characteristic of certain wines, such as sauvignon blanc and cabernet sauvignon. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.709 mg IOFI: n/a Empirical Formula/MW: C5H6N2O/110.12

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Specifications: (FCC, 1996) Appearance

Colorless to yellowish liquid

Assay

99% of C5H6N2O

Refractive index 1.508-1.511 Soluble in alcohol; insoluble in Solubility water Specific gravity 1.110-1.140 at 20∞C

Boiling point 61∞C at 29 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: From 2-hydroxypyrazine by various routes. Aroma threshold values: 700 ppb in water Taste threshold values: n/a Natural occurrence: Present at ultra-trace levels in sauvignon blanc and cabernet sauvignon grapes and wine. Methoxypyrazine contributes a distinctive wine aroma, even at low parts per trillion levels. Also reported found in cooked beef, cocoa, malt and krill.

2-METHOXY-4-VINYLPHENOL Synonyms: 4-Hydroxy-3-methoxystyrene; p-Vinylguaiacol; 4-Ethenyl-2- methoxyphenol; 2-Methoxy-4-vinylphenol; Phenol, 4-ethenyl-2-methoxy- (9CI); Phenol, 2-methoxy-4vinyl; p-Vinyl guaiacol; 4-Vinylguaiacol CAS No.: CoE No.:

7786-61-0 177

EEC No.: EINECS No.:

177 232-101-2

FEMA No.: JECFA No.:

2675 725

NAS No.:

2675

Description: 2-Methoxy-4-vinylphenol has a powerful, spicy, apple, rum, roasted peanut aroma. Consumption: Annual: 71.67 lb Individual: 0.00006073 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 3.392 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Appearance

Colorless to pale straw, oily liquid

Assay

96% (min)

Boiling point 224∞C

Refractive index 1.534-1.538 Insoluble in water; soluble Solubility in oils; miscible with ethanol Specific gravity 1.090-1.096

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies

Usual 20.00 4.01 4.01 3.00

Max. 24.00 6.05 6.05 6.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 3.00 1.51 8.01

Max. 6.50 2.05 9.05

Synthesis: From vanillin by reacting with acetic anhydride and sodium acetate yielding 3-methoxy-4-hydroxycinnamic acid on subsequent hydrolysis; the latter, heated with quinoline in the presence of hydroquinone, is decarboxylated to 4-vinylguaiacol. Aroma threshold values: Detection; 0.75 to 3 ppb Taste threshold values: n/a Natural occurrence: Reported found among the steam-distillable phenols from the alcoholic fermentation of cereal grains, especially corn; probably formed from ferulic acid. Reported found in tobacco, beans, coffee, malt, apple, grapefruit juice, grapes, raspberry, strawberry, asparagus, kohlrabi, carrot, celery, tomato, rye bread, smoked fish, cured pork, beer, cognac, rum, cider, sherry, grape wines, coffee, tea, peanut, popcorn, soybean, passion fruit, beans, starfruit, sesame seed, mango, cauliflower, tamarind, fig, coriander seed, rice, quince, rhubarb, dill, lovage root, corn oil, sweet corn, malt, wort, Texas sage, okra, cuttlefish and Chinese quince.

METHYL ACETATE Synonyms: Acetic acid, methyl ester (8CI) (9CI); Devoton; Ethyl ester of monoacetic acid; Methyl acetate; Methyl acetic ester; Methyl ethanoate; Tereton CAS No.: CoE No.:

79-20-9 213

EEC No.: EINECS No.:

213 201-185-2

FEMA No.: JECFA No.:

2676 125

NAS No.:

2676

Description: Methyl acetate has a pleasant, fruity odor and slightly bitter flavor. Consumption: Annual: 2216.67 lb Individual: 0.001878 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 5.386 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O2/74.08 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 98% of C3H6O2 57.5∞C

Refractive index Solubility Specific gravity

1.358-1.363 1:1 in 95% alcohol 0.927-0.932

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 1.00

Max. 10.00

Food Category Gelatins, puddings

Usual Max. 12.90 17.86 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Breakfast cereals Frozen dairy

Usual 24.17 10.33 16.67

Max. 31.32 10.33 22.46

Food Category Nonalcoholic beverages Soft candy

Usual 9.82 20.59

Max. 16.12 27.53

(Part 2 of 2)

Synthesis: By boiling acetic acid and methanol in the presence of acid catalysts; or by heating methanol with an excess of carbon monoxide under pressure in the presence of a catalyst (phosphoric acid, cobalt salts). Aroma threshold values: Detection: 1.5 to 47 ppm Taste threshold values: Taste characteristics at 60 ppm: Green, ethereal, fruity, fresh, rum and whiskey-like. Natural occurrence: Reported found in apple, banana, sweet and sour cherry, tangerine juice, black currants, guava, grapes, melon, peach, pear, pineapple, strawberry, cabbage, tomato, clove bud, peppermint oil, vinegar, bread, cheeses, butter, yogurt, beef, beer, cognac, rum, whiskies, cider, sherry, grape wines, cocoa, coffee, filbert, peanut, honey, soybean, olive, passion fruit, fruit brandies, fig, gin, kiwifruit, clary sage, arrack and nectarine.

4'-METHYLACETOPHENONE Synonyms: p-Acetotoluene; p-Methylacetophenone; 1-Methyl-4-acetyl benzene; Methyl p-tolyl ketone; Acetophenone, 4'-methyl- (8CI); 1-Acetyl-4-methylbenzene; p-Acetyltoluene; Ethanone, 1-(4-methylphenyl)- (9CI); Melilotal; 1-Methyl-4-acetylbenzene; Methyl ptolyl ketone; 4-Methylacetophenone; 4'-Methylacetophenone; 1-(4-Methylphenyl)ethanone CAS No.: CoE No.:

122-00-9 156

EEC No.: EINECS No.:

156 204-514-8

FEMA No.: JECFA No.:

2677 807

NAS No.:

2677

Description: 4'-Methylacetophenone has a fruity, floral odor resembling acetophenone and a sweet, strawberry-like flavor. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.991 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O/134.17 Specifications: (FCC, 1996) Appearance

Colorless or nearly colorless liquid

Refractive index

Assay

98% of C9H10O

Solubility

Boiling point

226∞C

Specific gravity

1.530-1.535 1:10 in 50% alcohol; soluble in most fixed oils, propylene glycol; insoluble in glycerin 0.996-1.004

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 5.39 5.16 2.04

Max. 0.10 10.21 28.91 4.91

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.92 0.73 1.02 4.92

Max. 4.03 1.89 2.94 9.74

Synthesis: By slow addition of acetyl chloride to a mixture of toluene and AlCl in an ice bath and under vacuum, maintaining the temperature at +5∞C and then letting it increase to +20∞C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, creamy, fruity, cherry and heliotropine-like. Natural occurrence: Reported found in the essential oil distilled from the wood of Myrocarpus fastigiatus, Myrocarpus frondosus, Bois de Rose. Also reported found in sour cherry, orange and grapefruit peel oil, black currants, guava, peach, blackberry, celery, potato, tomato, mentha oils, pepper, parsley, smoked fish, cognac, Parmesan cheese, cocoa, tea, soybean, cloudberry, mango, cauliflower, broccoli, rice bran, buckwheat, dried bonito, cherimoya, calabash nutmeg and mastic gum leaf oil.

METHYL 1-ACETOXYCYCLOHEXYL KETONE Synonyms: 1-Acetoxy-acetylcyclohexane; 1-Acetylcyclohexyl acetate; Methyl 1-acetoxycyclohexyl ketone CAS No.: CoE No.:

52789-73-8 EEC No.: n/a EINECS No.:

n/a 258-186-6

FEMA No.: JECFA No.:

3701 442

NAS No.:

3701

Description: Methyl 1-acetoxycyclohexyl ketone has a sweet, fruity floral, honey odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information needed for evaluation (2001) Trade association guidelines: FEMA PADI: 0.039 mg IOFI: Artificial Empirical Formula/MW: C10H16O2/184.24 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point 67∞C

Specific gravity

1.460 Slightly soluble in water; soluble in alcohols and oils 1.0400

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 0.10

Max. 0.20

Food Category Fruit ices

Usual Max. 0.05 0.10 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Fruit juice

Usual 0.10 0.10 0.20 0.10 0.05

Max. 0.20 0.50 0.50 0.20 0.10

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual Max. 0.10 0.20 0.20 0.50 0.05 0.10 0.10 0.20 0.20 0.50 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-METHYL-2-ACETYLPYRROLE Synonyms: Methyl 1-methylpyrrol-2-yl ketone CAS No.: CoE No.:

932-16-1 n/a

EEC No.: EINECS No.:

n/a 213-247-6

FEMA No.: JECFA No.:

Consumption: Annual: < 1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.512 mg Empirical Formula/MW:

3184 n/a

NAS No.:

3184

Individual: 0.00000026 mg/kg/day

IOFI: Nature Identical

C7H9NO/123.15 Specifications: (Burdock, 1997) Boiling point 88-93˚C at 22 mmHg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 6.25 3.20 1.75

Max. 4.00 12.25 7.00 3.25

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 3.75 1.40 5.60

Max. 8.50 3.40 11.80

Synthesis: From N-methyl pyrrole and Grignard reagent; by acetylation of 1-methyl-pyrrole. Aroma threshold values: Detection: 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a component in coffee aroma, asparagus, crispbread, cooked beef, black tea, okra and clam.

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2-METHYLALLYL BUTYRATE Synonyms: Isopropenyl carbinyl-n-butyrate; Methanallyl butyrate; b-Methylallyl-n-butryate; 2-Methyl-2-propen-1-yl butyrate CAS No.: CoE No.:

7149-29-3 n/a

EEC No.: EINECS No.:

572 230-474-6

FEMA No.: JECFA No.:

2678 n/a

NAS No.:

2678

Description: 2-Methylallyl butyrate has a powerful, penetrating, fruity, ethereal odor. It has a sharp, acrid taste above 20 ppm, becoming sweet, pineapple-, apple- and plum-like. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg IOFI: Artificial Empirical Formula/MW: C8H14O2/142.2 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 168∞C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: By direct esterification of b-methylallyl alcohol with butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL ANISATE Synonyms: Methyl p-methoxybenzoate; p-Anisic acid, methyl ester (8CI); Benzoic acid, 4-methoxy-, methyl ester (9CI); Benzoic acid, p-methoxy-, methyl ester; p-Methoxybenzoic acid methyl ester; 4-Methoxybenzoic acid methyl ester; Methyl anisate; Methyl p-anisate; Methyl 4-methoxybenzoate CAS No.: CoE No.:

121-98-2 248

EEC No.: EINECS No.:

248 204-513-2

FEMA No.: JECFA No.:

2679 884

NAS No.:

2679

Description: Methyl anisate has an herbaceous, anise-like odor and a sweet taste similar to melon. Consumption: Annual: 0.83 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 1.352 mg Empirical Formula/MW:

1133

IOFI: Nature Identical

C9H10O3/166.18 Specifications: (Burdock, 1997) Appearance Low-melting solid Boiling point 254-244∞C

Melting point Solubility

48-49∞C Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.44 2.67 4.00

Max. 11.33 4.46 5.22

Food Category Nonalcoholic beverages Soft candy

Usual 1.42 5.71

Max. 2.59 9.12

Synthesis: By esterification of anisic acid with methanol or from sodium anisate, dimethyl sulfate and small amounts of methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the mushroom variety Trametes graveolens, feyoa fruit and peel (Feijoa sellowiana), white wine, cocoa, tea, starfruit, Bourbon vanilla, Tahiti vanilla, mountain papaya, sapodilla fruit and Illicium verum.

o-METHYLANISOLE Synonyms: o-Cresyl methyl ether; 2-Methoxy toluene; o-Methoxy toluene; Methyl o-tolyl ether; Anisole, o-methyl- (8CI); Benzene, 1-methoxy-2-methyl- (9CI); o-Cresol methyl ether; 1-Methoxy-2-methylbenzene; o-Methoxytoluene; 2-Methoxytoluene; o-Methylanisole; 2-Methylanisole; Methyl o-cresyl ether; 2-Methylmethoxybenzene CAS No.: CoE No.:

578-58-5 n/a

EEC No.: EINECS No.:

187 209-426-3

FEMA No.: JECFA No.:

2680 n/a

NAS No.:

2680

Description: o-Methylanisole has a pungent, warm, floral odor with earthy, walnut undertones. It has a sweet, fruity, nut-like flavor at low levels. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.564 mg IOFI: n/a Empirical Formula/MW: C8H10O/122.17 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) 166-167∞C; 63-64∞C at Boiling point

14 mmHg (172∞C) Refractive index 1.5199 at 15.3∞C

Specific gravity

0.9853 at 15.5∞C

(Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 2.40 2.00

Max. 10.38 3.68 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 6.00 1.34 4.89

Max. 6.00 3.02 6.94

Synthesis: By methylation of o-cresol using dimethylsulfate in caustic soda at 40∞C. Aroma threshold values: Detection: 600 ppb Taste threshold values: n/a Natural occurrence: Reported found in starfruit, mastic gum oil and rooibus tea (Aspalathus linearis).

p-METHYLANISOLE Synonyms: p-Cresyl methyl ether; p-Methoxy toluene; Methyl p-cresol; Methyl p-tolyl ether; Anisole, p-methyl- (8CI); Benzene, 1-methoxy-4-methyl- (9CI); p-Cresol methyl ether; para-Cresyl methyl ether; 1-Methoxy-4-methylbenzene; p-Methoxytoluene; paraMethoxytoluene; 4-Methoxytoluene; p-Methylanisole; para-Methylanisole; p-Methyl anisole; 4-Methylanisole; 4-Methyl anisole; Methyl-para-cresol; Methyl p-cresyl ether; 1Methyl-4-methoxybenzene; 4-Methyl-1-methoxybenzene; Methyl 4-methylphenyl ether; 4Methylphenol methyl ether; Toluene, 4-methoxy; p-Tolyl methyl ether CAS No.: CoE No.:

104-93-8 188

EEC No.: EINECS No.:

188 203-253-7

FEMA No.: JECFA No.:

2681 n/a

NAS No.:

2681

Description: p-Methylanisole has a pungent odor suggestive of ylang-ylang. Consumption: Annual: 41.67 lb Individual: 0.00003531 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.750 mg IOFI: Nature Identical Empirical Formula/MW:

C8H10O/122.17 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Cresol content

Not more than 0.5%

Solubility

Boiling point

174∞C

Specific gravity

1.510-1.513 1:3 in 80% alcohol; soluble in most fixed oils; insoluble in glycerin, propylene glycol 0.966-0.970

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 1.00 7.02 0.98 5.00 2.64

Max. 3.00 11.80 0.98 10.00 4.85

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.40 1.80 5.00 1.64 5.13

Max. 4.03 2.04 10.00 3.85 7.47

Synthesis: By methylation of p-cresol. Aroma threshold values: Detection: 200 ppb Taste threshold values: Taste characteristics at 20 ppm: Naphthyl, phenolic, camphoraceous, cooling and woody. Natural occurrence: Reported found in the oils of ylang-ylang, cananga and flowers of Mimusops elengi L. Also reported found in tomato, blue and Camembert cheese, starfruit, buckwheat, rooibus tea (Aspalathus linearis) and tapereba (Spondias lutea).

METHYL ANTHRANILATE Synonyms: Methyl 2-aminobenzoate; Methyl o-aminobenzoate; o-Aminobenzoic acid, methyl ester; Anthranilic acid, methyl ester (8CI); Benzoic acid, 2-amino-, methyl ester (9CI); o-Carbomethoxyaniline; 2-(Methoxycarbonyl)aniline; Methyl anthranilate; Methylanthranilate; Neroli oil, artifical; Nevoli oil CAS No.: CoE No.:

134-20-3 250

EEC No.: EINECS No.:

250 205-132-4

FEMA No.: JECFA No.:

2682 n/a

NAS No.:

2683

Description: Methyl anthranilate has a characteristic orange-flower odor and slightly bitter, pungent taste. Consumption: Annual: 65,833.33 lb Individual: 0.05579 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 1.5 mg/kg (1979) Trade association guidelines: FEMA PADI: 5.377 mg IOFI: Nature Identical Empirical Formula/MW: C8H9O2/151.17 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid with bluish fluorescence

Solidification point

Assay

98% of C8H9O2

Solubility

Boiling point

156∞C 1.582-1.584 (as supercooled Refractive index liquid)

Specific gravity

Not less than 23.8∞ Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 60% alcohol 1.161-1.169

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual Max. 2.04 2.42 27.07 38.15 387.30 1583.00 11.39 19.59

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 10.88 20.01 29.99 161.20 8.37 15.76 20.29 37.20

Synthesis: By heating anthranilic acid and methyl alcohol in the presence of sulfuric acid and subsequent distillation. Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Reported found in several essential oils: Neroli, orange, bergamot, lemon, mandarin, jasmine, tuberose, gardenia, champaca, ylang-ylang and grape. Also reported found in the juice and oil of Vitis labrusca, peel oil of orange, bitter orange and tangerine, grapes, strawberry, grape wines, cocoa, starfruit, tea, strawberry, red wine, white wine, rice bran and babaco fruit (Carica pentagona Heilborn).

METHYLATED SILICA CAS No.: CoE No.:

977047-20-3 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.817 mg Empirical Formula/MW: n/a Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum

Usual 11.00 100.00

Max. 11.00 100.00

3185 n/a

NAS No.:

3185

Individual: 0.0001078 mg/kg/day

IOFI: n/a

Food Category Gelatins, puddings Soft candy

Usual 11.00 11.00

Max. 11.00 11.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL BENZOATE Synonyms: Benzoic acid, methyl ester (8CI) (9CI); Clorius; Methyl benzenecarboxylate; Methylbenzoate; Methyl benzoate; Niobe oil; Oil of Niobe; Oxidate LE CAS No.: CoE No.:

93-58-3 260

EEC No.: EINECS No.:

260 202-259-7

FEMA No.: JECFA No.:

2683 851

Description: Methyl benzoate has a fruity odor, similar to cananga.

NAS No.:

2683

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Consumption: Annual: 1300.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 1.911 mg Empirical Formula/MW:

1137

Individual: 0.001101 mg/kg/day

IOFI: Nature Identical

C8H8O2/136.15 Specifications: (FCC, 1996) Acid value Appearance

1 (max) Colorless liquid

Chlorinated compounds Refractive index

Assay

98% of C8H8O2

Solubility

Boiling point 198∞C

Specific gravity

Passes test 1.514-1.518 Soluble in alcohol, most fixed oils, propylene glycol; insoluble in glycerin; 1:4 and more in 60% alcohol 1.082-1.088

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 10.72 45.63 3.51

Max. 3.00 17.10 45.63 6.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.58 12.59 2.06 5.88

Max. 4.32 19.49 3.81 9.67

Synthesis: By heating benzoic acid and dimethyl sulfate to high temperature; or by exchange between ethyl benzoate and methanol in KOH solution. Aroma threshold values: Detection: 110 ppb Taste threshold values: n/a Natural occurrence: Reported in the oils of tuberose (flowers), ylang-ylang, clove Polianthes tuberosa L. (flowers) and Narcissus jonquilla L. (flowers). Also reported found in banana, sweet and sour cherry, guava, orange juice, grapes, berries, papaya, peach, pineapple, peas, cassia leaf, clove bud, mustard, pepper, vinegar, Gruyere cheese, butter, yogurt, hop oil, cognac, coffee, tea, honey, olive, prune, mushroom, starfruit, mango, tamarind, rice, prickly pear, dill herb, soursop, cashew apple, basil, dried bonito, cherimoya, kiwifruit, myrtle berry, mountain papaya, Bourbon vanilla, Cape gooseberry, sapodilla, naranjilla, hog plum, pimento berry and German chamomile oil.

S-METHYL BENZOTHIOATE Synonyms: Methanethiol, benzoate; S-Methyl thiobenzoate CAS No.: CoE No.:

5925-68-8 n/a

EEC No.: EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

n/a 227-656-2

FEMA No.: JECFA No.:

3857 504

NAS No.:

n/a

Individual: n/a

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JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

IOFI: n/a

C8H8OS/152.21 Specifications: (JECFA, 1999) Appearance Assay

Colorless to pale-yellow liquid 95% (min)

Solubility Specific gravity

Soluble in alcohol and oil 0.817-0.847

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLBENZYL ACETATE (mixed o-,m-,p-) Synonyms: Tolyl acetate CAS No.: CoE No.:

29759-11-3 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.031 mg Empirical Formula/MW:

3702 863

NAS No.:

3702

Individual: 0.00000141 mg/kg/day

IOFI: n/a

C10H12O2/164.20 Specifications: (Burdock, 1997) Acid value

Not more than 1

Appearance

Colorless liquid

Assay

98% min

Refractive index 1.5015-1.5040 at 20∞C 1:2 in 70% alcohol; soluble in benzyl benzoate, Solubility mineral oil and most fixed oils; partly soluble in propylene glycol; insoluble in glycerin Specific gravity 1.030-1.035 at 25∞/25∞C

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1139

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.30

Max. 1.00

Synthesis: By acetlyation of the alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in anture.

a-METHYLBENZYL ACETATE Synonyms: Gardenol; Methyl phenylcarbinyl acetate; Styralyl acetate; Styrolene acetate; Benzenemethanol, alpha-methyl-, acetate (9CI); Benzyl alcohol, alpha-methyl-, acetate (8CI); alpha-Methylbenzenemethanol acetate; alpha-Methylbenzyl acetate; Methylphenylcarbinol acetate; Methylphenylcarbinyl acetate; Methyl phenyl carbinyl acetate; alphaPhenylethyl acetate; sec-Phenylethyl acetate; 1-Phenylethyl acetate; Phenylmethylcarbinyl acetate; Styrallyl acetate; Styrolyl acetate CAS No.: CoE No.:

93-92-5 573

EEC No.: EINECS No.:

573 202-288-5

FEMA No.: JECFA No.:

2684 802

NAS No.:

2684

Description: a-Methylbenzyl acetate has an intensive green odor suggestive of gardenia and a bitter, acrid taste, interesting on dilution. Consumption: Annual: 1500.00 lb Individual: 0.001271 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 1.217 mg IOFI: n/a Empirical Formula/MW: C10H12O2/164.21 Specifications: (FCC, 1996) Acid value

1 (max)

Appearance

Colorless liquid

Assay Chlorinated compounds

98% of C10H12O2 Passes test

Refractive index 1.501-1.504 Soluble in most fixed oils; slightly soluble in propylene glySolubility col; insoluble in glycerin; 1:2 and more in 70% alcohol Specific gravity 1.030-1.035

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 6.63 97.20 2.13

Max. 5.00 16.26 97.20 11.32

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.03 1.91 1.29 4.23

Max. 11.11 7.83 3.07 9.44

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Synthesis: By acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subsequent acetylation; form 1-bromoethylbenzene and silver acetate in acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in gardenia flower oil and avocado.

a-METHYLBENZYL ALCOHOL Synonyms: a-Phenylethyl alcohol; Phenyl methyl carbinol; Styralyl alcohol; Styrolyl alcohol; Benzenemethanol, alpha-methyl- (9CI); Benzyl alcohol, alpha-methyl- (8CI); Ethanol, 1-phenyl-; (1-Hydroxyethyl)benzene; Methanol, methylphenyl; alpha-Methylbenzene methanol; alpha-Methylbenzyl alcohol; Methylphenyl carbinol; sec-Phenethyl alcohol; 1Phenethyl alcohol; alpha-Phenylethanol; 1-Phenylethanol; 1-Phenyl ethanol; 1-Phenylethyl alcohol; 1-Phenyl-1-hydroxyethane; Phenylmethylcarbinol CAS No.: CoE No.:

98-85-1 n/a

EEC No.: EINECS No.:

2030 202-707-1

FEMA No.: JECFA No.:

2685 799

NAS No.:

2685

Description: a-Methylbenzyl alcohol has a mild hyacinth–gardenia odor. Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 1.767 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O/122.17 Specifications: (FCC, 1996) Appearance

Colorless liquid above room temperature

Refractive index

Assay

97% of C8H10O

Solubility

Boiling point Ketone content

204∞C 1% max (as acetophenone)

Specific gravity

1.525-1.529 Very soluble in glycerin; soluble in most fixed oils, propylene glycol; 1:3 in 50% alcohol 1.009-1.014

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 8.96 1.22 5.73

Max. 14.80 1.49 9.56

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By oxidation of ethylbenzene or by reduction of acetophenone. Aroma threshold values: n/a Taste threshold values: n/a

Usual 4.94 2.36 7.74

Max. 9.79 5.31 12.11

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1141

Natural occurrence: Two optically active isomers exist; the commercial product is the racemic form. Reported found in cranberry, grapes, chive, Scotch spearmint oil, cheeses, cognac, rum, white wine, cocoa, black tea, filbert, cloudberry, beans, mushroom and endive.

a-METHYLBENZYL BUTYRATE Synonyms: Methyl phenylcarbinyl-n-butyrate; Styralyl butyrate; alpha-Methylbenzyl butyrate; 1-Phenylethyl butyrate CAS No.: CoE No.:

3460-44-4 2083

EEC No.: EINECS No.:

2083 222-409-5

FEMA No.: JECFA No.:

2686 803

NAS No.:

2686

Description: a-Methylbenzyl butyrate has a fruital–floral, jasmine-like odor and an apricot/ apple-like flavor notes. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 1.082 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Almost insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.37 3.28

Max. 5.00 9.07 5.86

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.28 1.47 4.98

Max. 4.51 3.70 7.56

Synthesis: From methylphenylcarbinol and n-butyric acid by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL BENZYL DISULFIDE Synonyms: Benzyldithiomethane; Benzyl methyl disulphide; Disulfide, benzyl methyl; Disulfide, methyl phenylmethyl (9CI); Disulfide, phenylmethyl methyl; Methyl phenylmethyl dislfide; Methyl benzyl disulfide; Methyl phenylmethyl disulfide CAS No.: CoE No.:

699-10-5 n/a

EEC No.: EINECS No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a

n/a 211-826-8

FEMA No.: JECFA No.:

3504 577

NAS No.:

3504

Individual: 0.00000141 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.077 mg Empirical Formula/MW:

IOFI: n/a

C8H10S/170.29 Specifications: (JECFA, 1999) Assay Boiling point Melting point

99% min 82-86∞C at 0.8 mmHg 61-62∞C

Solubility Specific gravity

Insoluble in water 0.84

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.30 0.30

Max. 0.30 0.30

Food Category Meat products Soups

Usual 0.30 0.30

Max. 0.30 0.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa powder, roasted cocoa and roasted peanut.

a-METHYLBENZYL FORMATE Synonyms: Methyl phenylcarbinyl formate; “Styralyl formate”; Benzenemethanol, alphamethyl-, formate (9CI); Benzyl alcohol, alpha-methyl-, formate (8CI); alpha-Methylbenzenemethanol formate; alpha-Methylbenzyl formate; 1-Phenylethyl formate; Styralyl formate CAS No.: CoE No.:

7775-38-4 574

EEC No.: EINECS No.:

574 231-893-7

FEMA No.: JECFA No.:

2688 n/a

NAS No.:

2688

Description: a-Methylbenzyl formate has a woody odor of mimosa and gardenia. The taste of a-methylbenzyl formate is dry and fruity. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.075 mg IOFI: Artificial Empirical Formula/MW: C9H10O2/150.18 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol

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Reported uses (ppm): Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 16.50 8.00

Max. 5.00 21.00 12.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 3.50 11.50

Max. 10.00 6.50 16.50

Synthesis: By esterification of methylphenylcarbinol with formic acid in the presence of acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-METHYLBENZYL ISOBUTYRATE Synonyms: Methyl phenylcarbinyl isobutryate; Styralyl isobutryate; alpha-Methylbenzyl isobutyrate; 1-Phenylethyl isobutyrate; 1-Phenylethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 1-phenylethyl ester (9CI) CAS No.: CoE No.:

7775-39-5 2088

EEC No.: EINECS No.:

2088 231-894-2

FEMA No.: JECFA No.:

2687 n/a

NAS No.:

2687

Description: a-Methylbenzyl isobutyrate has a jasmine-like, floral odor. Consumption: Annual: 81.67 lb Individual: 0.0000692 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.694 mg IOFI: n/a Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Very slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.41 2.16

Max. 5.00 9.34 7.59

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.59 0.85 2.97

Max. 6.83 2.89 6.82

Synthesis: By esterification (under azeotropic conditions) of methylphenylcarbinol with isobutryic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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a-METHYLBENZYL PROPIONATE Synonyms: Methyl phenylcarbinyl propionate; Styralyl propionate; Benzenemethanol, alpha-methyl-, propanoate (9CI); Benzyl alcohol, alpha-methyl-, propionate (8CI); alpha-Methylbenzenemethanol propanoate; alpha-Methylbenzyl propanoate; alpha-Methylbenzyl alcohol, propionate; alpha-Methylbenzyl propionate; Methylphenylcarbinyl propionate; 1-Phenylethyl propionate; Phenylmethylcarbinyl propionate; Propionic acid, alphamethylbenzyl ester; Styrallyl propionate CAS No.: CoE No.:

120-45-6 425

EEC No.: EINECS No.:

425 204-397-3

FEMA No.: JECFA No.:

2689 n/a

NAS No.:

2689

Description: a-Methylbenzyl propionate has a floral, sweet, green odor typical of gardenia and jasmine. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.125 mg IOFI: Artifical Empirical Formula/MW: C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 23.46 7.62

Max. 5.00 27.82 12.64

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.94 4.30 15.54

Max. 10.94 6.32 19.24

Synthesis: By direct esterification of methylphenylcarbinol with propionic acid under azeotropic conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Citrus and green with tropical fruity nuances. Natural occurrence: Not reported found in nature.

2-METHYL-1-BUTANETHIOL Synonyms: Amyl mercaptan; 2-Methylbutyl mercaptan; Thioamyl alcohol; 1-Butanethiol, 2-methyl- (8CI) (9CI); 2-Methyl-1-butanethiol; 2-Methylbutane-1-thiol CAS No.: CoE No.:

1878-18-8 15509

EEC No.: EINECS No.:

n/a 217-515-3

FEMA No.: JECFA No.:

3303 515

NAS No.:

3303

Description: 2-Methyl-1-butanethiol has a disagreeable odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.329 mg Empirical Formula/MW:

1145

IOFI: Nature Identical

C5H12S/104.22 Specifications: (JECFA, 1999) Appearance Colorless liquid Assay 99% Boiling point 116-118∞C

Refractive index Specific gravity

1.439-1.449 0.842-0.847

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Confection, frosting Fats, oils

Usual 0.80 0.80 0.80 0.012

Max. 0.80 0.80 0.80 0.04

Food Category Meat products Milk products Nonalcoholic beverages Soups

Usual 0.80 0.80 0.80 0.80

Max. 0.80 0.80 0.80 0.80

Synthesis: From 2-methyl-1-butyl isothiourea picrate by conversion to bis [(s)-2-methylbutyl] disulfide, followed by reduction to the corresponding thiol, using sodium metal in liquid ammonia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in the petroleum fraction boiling between 111 and 150∞C; also in cooked beef.

3-METHYLBUTANETHIOL Synonyms: 1-Butanethiol, 3-methyl; Isoamyl mercaptan CAS No.: CoE No.:

541-31-4 n/a

EEC No.: EINECS No.:

n/a 208-774-3

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.045731 mg Empirical Formula/MW:

3858 513

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H12S/104.22 Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 97% (min)

Solubility Specific gravity

Soluble in alcohol and oil 0.831-0.838 (Part 1 of 2)

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Specifications: (JECFA, 1999) (Continued) Boiling point 118-129.5∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.10 0.20 0.10 0.10 0.10

Max. 5.00 2.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 0.002 ppb Taste threshold values: n/a Natural occurrence: Reported present in beer.

3-METHYL-1-BUTANETHIOL Synonyms: Isopentyl mercaptan; Isoamyl mercaptan; Isopentanethiol; Isoamyl thioalcohol; Isoamyl sulfhydrate; 2-Butanethiol, 3-methyl- (8CI) (9CI); 3-Methyl-2-butanethiol; 3-Methylbutane-2-thiol CAS No.: CoE No.:

2084-18-6 11510

EEC No.: EINECS No.:

n/a 218-223-9

FEMA No.: JECFA No.:

3304 517

NAS No.:

3304

Description: 3-Methyl-2-butanethiol has a repulsive, characteristic mercaptan-like odor. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.500 mg IOFI: Nature Identical Empirical Formula/MW: C5H12S/104.22 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay

99%

Solubility

Boiling point 117-118∞C

Specific gravity

1.442-1.452 Insoluble in water; miscible with alcohol and ether 0.8350 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Meat products Milk products

Usual 1.20 1.20 1.20 1.20

Max. 1.20 1.20 1.20 1.20

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.20 1.20 1.20

Max. 1.20 1.20 1.20

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Synthesis: From isoamyl chloride and potassium sulfhydrate; also, the corresponding sodium salt can be prepared from diisopentyl-disulfide and sodium metal in liquid ammonia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef.

3-METHYL-2-BUTANOL Synonyms: 2-Butanol, 3-methyl; Methyl isopropyl carbinol; 2-Butanol, 3-methyl- (8CI) (9CI); sec-Isoamyl alcohol; 3-Methyl-2-butanol; 3-Methylbutan-2-ol; Methylisopropylcarbinol CAS No.: CoE No.:

598-75-4 n/a

EEC No.: EINECS No.:

n/a 209-950-2

FEMA No.: JECFA No.:

3703 300

NAS No.:

Description: 3-Methyl-2-butanol has a fruity, fresh odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Information needed for safety evaluation (2001) Trade association guidelines: FEMA PADI: 0.640 mg Empirical Formula/MW:

3703

Individual: n/a

IOFI: n/a

C5H12O/88.15 Specifications: (JECFA, 1998) Appearance Colorless liquid Boiling point 112∞C; 113-114∞C

Refractive index Specific gravity

1.406-1.412 0.815-0.821

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.00 1.00

Max. 5.00 20.00 5.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages

Usual 2.00 2.00 0.20

Max. 10.00 10.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 410 to 820 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, cider, grape, honey, wine, temple orange juice, Swiss and Gruyere cheese, cocoa, soybean, rose apple, plum, beans, soursop, elderberry juice and strawberry.

2-METHYL-3-BUTENAL Synonyms: 2-Methyl crotonaldehyde; Tiglic aldehyde; 2,3-Dimethylacrolein; 2-Butenal, 2methyl-, (E)- (9CI); Crotonaldehyde, 2-methyl-, (E)- (8CI); 2-Methyl-2-butenal; trans-2-

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Methyl-2-butenal; E-2-Methyl-2-butenal; (E)-2-Methyl-2-butenal; (E)-2-Methylbut-2-enal; Tiglaldehyde; trans-Tiglaldehyde; Tiglic acid aldehyde CAS No.: CoE No.:

497-03-0 n/a

EEC No.: EINECS No.:

n/a 207-833-0

FEMA No.: JECFA No.:

3407 n/a

NAS No.:

3407

Description: 2-Methyl-2-butenal has a penetrating, powerful, green, ethereal odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.487 mg IOFA: Nature Identical Empirical Formula/MW: C5H8O/84.11 Specifications: (Burdock, 1997) Appearance

Colorless liquid; readily oxidizes in the presence of air

118∞C; 116.5-117.5∞C at 738 mmHg; 63-65∞C at 119 mmHg Refractive index 1.4475 at 20∞C

Boiling point

Solubility

Slightly soluble in water; miscible with alcohol and ether; soluble in oils

Specific gravity

0.8710 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 2.50 5.00 5.00

Max. 2.50 5.00 5.00

Synthesis: By condensation of acetaldehyde and propionaldehyde. Aroma threshold values: Detection: 500 ppb Taste threshold values: n/a Natural occurrence: Reported found in geranium oil; also found in onion, garlic, mint, cooked chicken, coffee, roasted filberts, roasted peanuts, potato, Scotch peppermint oil, cheeses, milk, boiled egg, roast beef, beer, cognac, tea, soybean, Arctic bramble, passion fruit, rose apple, quince, malt, wort, krill, mountain papaya, shrimp, Chinese quince and Roman chamomile oil.

3-METHYL-2-BUTENAL Synonyms: 2-Butenal, 3-methyl-; 3-Methylcrotonaldehyde; Prenal; Senecialdehyde; 2-Butenal, 3-methyl- (9CI); Crotonaldehyde, 3-methyl- (8CI); beta,beta-Dimethylacrolein; 3,3Dimethylacrolein; 3-Methyl-2-butenal; beta-Methylcrotonaldehyde; Senecioaldehyde CAS No.: CoE No.:

107-86-8 n/a

EEC No.: EINECS No.:

n/a 203-527-6

FEMA No.: JECFA No.:

3646 n/a

NAS No.:

3646

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Description: 3-Methyl-2-butenal has an almond odor. Consumption: Annual: 10.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.315 mg Empirical Formula/MW:

1149

Individual: 0.00000847 mg/kg/day

IOFI: n/a

C5H8O/84.11 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid 100%

Boiling point Solubility

30∞C at 9 mmHg Slightly soluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 1.50 10.00 1.25 0.75 0.75

Max. 7.50 50.00 7.25 3.75 3.75

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 2.50 1.00 0.50 1.25

Max. 5.00 12.50 5.00 2.50 7.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Sweet, fruity and green with a nutty and cherry background. Natural occurrence: Reported found in blackberry, grape brandy, cocoa, currants, hop oil, baked potato, tea, passion fruit, raspberry and white bread.

trans-2-METHYL-2-BUTENOIC ACID Synonyms: trans-2-Methyl-crotonic acid; 2-Butenoic acid, 2-methyl-, (E)- (9CI); Cevadic acid; Crotonic acid, 2-methyl-, (E)- (8CI); trans-alpha,beta-Dimethylacrylic acid; trans2,3-Dimethylacrylic acid; (E)-2,3-Dimethylacrylic acid; trans-2-Methyl-2-butenoic acid; (E)-2-Methyl-2-butenoic acid; (E)-2-Methylbut-2-enoic acid; trans-2-Methylcrotonic acid; (E)-2-Methylcrotonic acid; Tiglic acid; Tiglinic acid CAS No.: CoE No.:

80-59-1 n/a

EEC No.: EINECS No.:

n/a 201-295-0

FEMA No.: JECFA No.:

3599 n/a

NAS No.:

3599

Description: trans-2-Methyl-2-butenoic acid has a sweet, warm, spicy odor. Consumption: Annual: < 1.00 lb Individual: 0.0000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a

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Trade association guidelines: FEMA PADI: 4.209 mg Empirical Formula/MW:

IOFI: n/a

C5H8O2/100.12 Specifications: (Burdock, 1997) Appearance Assay Boiling point Melting point

Solid 99.9% 198.5∞C 64∞C

Refractive index Solubility Specific gravity

0.969 at 20∞C Slightly soluble in water; insoluble in oils 0.9641

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Fruit ices

Usual 15.00 10.00 10.00

Max. 1.50 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soups

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: Synthesized from 2-hydroxy-2-methylbutyronitrile. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in celery leaves and stalk, cocoa, mango, dried bonito and Roman chamomile oil.

3-METHYL-2-BUTEN-1-OL Synonyms: 2-Buten-1-ol, 3-methyl-; 2-Buten-1-ol, 3-methyl- (8CI) (9CI); Dimethylallyl alcohol; gamma,gamma-Dimethylallyl alcohol; 3,3-Dimethylallyl alcohol; 3-Methyl-2butenol; 3-Methyl-2-buten-1-ol; 3-Methylbut-2-en-1-ol; 3-Methyl-2-butenyl alcohol; Prenol; Prenyl alcohol CAS No.: CoE No.:

556-82-1 n/a

EEC No.: EINECS No.:

n/a 209-141-4

FEMA No.: JECFA No.:

3647 n/a

NAS No.:

3647

Description: 3-Methyl-2-buten-1-ol has a phenolic, metallic odor bearing a resemblance to iron gallate ink. Consumption: Annual: 0.83 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.118 mg IOFI: n/a Empirical Formula/MW: C5H10O/86.13 Specifications: (Burdock, 1997) Appearance Liquid Assay 99% Boiling point 48-49∞C at 12 mmHg

Refractive index Solubility

1.4420-1.4425 at 20∞C Insoluble in water; soluble in fats

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 0.60 4.00 0.40 0.30 0.40

Max. 3.00 20.00 2.00 1.50 2.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 0.40 0.20 0.50

Max. 5.00 2.00 1.00 2.50

Synthesis: From isoprene by hydration via prenyl acetate or by rearrangement of 3-methyl-1buten-3-ol. Aroma threshold values: Detection: 140 ppb to 7.75 ppm Taste threshold values: n/a Natural occurrence: Reported found in Arctic bramble, citrus fruits, cloudberry, coffee, grape, hop oil, passion fruit, prickly pear, raspberry, tomato, white bread, citrus fruit juices and peel oils, currant, guava, pineapple, raspberry, mozarella cheese, cooked beef and pork, beer, avocado, passion fruit, rose apple, beans, mango, globe artichoke, elderberry, Bourbon vanilla and wild berries.

2-METHYLBUTYL ACETATE Synonyms: 1-Butanol, 2-methyl-, acetate (8CI) (9CI); 2-Methyl-1-butanol acetate; 2-Methylbutyl acetate; B2-Methyl-1-butyl acetate CAS No.: CoE No.:

624-41-9 10762

EEC No.: EINECS No.:

n/a 210-843-8

FEMA No.: JECFA No.:

3644 138

NAS No.:

3644

Description: 2-Methylbutyl acetate has an apple peel and banana odor. Consumption: Annual: 6916.67 lb Individual: 0.005861 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 11.819 mg IOFI: n/a Empirical Formula/MW: C7H14O2/130.18 Specifications: (FCC, 1997) Acid value Appearance Assay

1.0 (max) Colorless to pale-yellow liquid 97% of C7H14O2

Refractive index Specific gravity

1.399-1.407 0.872-0.877

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual Max. 60.00 180.00 400.00 1200.00 40.00 120.00 30.00 90.00 40.00 120.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual Max. 100.00 300.00 40.00 120.00 20.00 60.00 50.00 150.00

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Synthesis: n/a Aroma threshold values: Detection: 5 to 11 ppb Taste threshold values: Taste characteristics at 20 ppm: Fruity, sweet, banana, juicy fruit and tutti-frutti note. Natural occurrence: Reported found in apple, Bantu beer, beer, cider, cocoa, fig, grape, melon, pineapple, plum, baked potato, rum, sherry, strawberry, wine, apricot, vinegar, sweet cherry, pimento berry, olive, rye bread, cognac, malt whiskey, rum, nectarines, mountain papaya and mango.

3-METHYLBUTYL 2-METHYLBUTANOATE Synonyms: Amyl(iso) 2-methylbutanoate; Butanoic acid, 2-methyl-; 3-Methylbutyl ester; Isoamyl 2-methylbutanoate; Isoamyl 2-methylbutyrate; Isopentyl 2-methylbutanoate CAS No.: CoE No.:

27625-35-0 EEC No.: n/a EINECS No.:

n/a 248-581-1

FEMA No.: JECFA No.:

3505 n/a

NAS No.:

3505

Description: 3-Methylbutyl 2-methylbutanoate has a fruity odor. Consumption: Annual: 40.00 lb Individual: 0.00003389 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.354 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: Appearance

Colorless liquid

Assay

> 95%

Boiling point

70-71∞C at 8 mmHg

Refractive index 1.4124 at 20∞C Insoluble in water; soluble in alcohol Solubility and oil

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 29.90 19.90

Max. 20.00 50.00 29.90

Food Category Gelatins, puddings Soft candy

Usual 19.90 29.90

Max. 29.90 50.00

Synthesis: n/a Aroma threshold values: Detection: 24 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, strawberry, banana, cognac, cider, sherry, red wine, Roman chamomile oil, Scotch spearmint oil and sea buckthorn (Hippophae rhamnoides).

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(+/–)-METHYL 5-ACETOXYHEXANOATE Synonyms: Hexanoic acid, 5-(acetyloxy)-, methyl ester; 5-Acetoxyhexanoic acid methyl ester CAS No.: CoE No.:

35234-22-1 FL No.: 10756 EINECS No.:

09.632 n/a

FEMA No.: JECFA No.:

4055 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 5.396 mg (FEMA) Empirical Formula/MW: O

IOFI: n/a O

O

n/a

Individual: n/a

H3C

C9H16O4/188.22

NAS No.:

O

CH3

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual 10.00 20.00 40.00 10.00 15.00 10.00

Max. 20.00 40.00 80.00 20.00 30.00 20.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 15.00 20.00 10.00 10.00 15.00

Max. 30.00 40.00 20.00 20.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple.

(+/–) 2-METHYL-1-BUTANOL Synonyms: 2-Methyl-n-butanol; 2-Methylbutyl alcohol; Active amyl alcohol; Active primary amyl alcohol; Primary active amyl alcohol; sec-Butylcarbinol CAS No.: CoE No.:

137-32-6 2346

FL No.: EINECS No.:

02.076 205-289-9

FEMA No.: JECFA No.:

3998 1199

NAS No.:

n/a

Description: (+/–)2-Methyl-1-butanol has a cooked, roasted aroma with fruity or alcoholic undernotes. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Food 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003)

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Trade association guidelines: PADI: 0.374 mg (FEMA) Empirical Formula/MW:

IOFI:

C5H12O/88 Specifications: (JECFA, 2003) Acid value Appearance

1 Clear, colorless liquid

Assay

99%

Refractive index Specific gravity

1.409-1.412 0.815-0.820 Very slightly soluble in water; 50% soluble in heptane, triaceSolubility tin Identification test NMR, MS, IR spectra

Boiling point 130∞C (760 mmHg)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.20 2.00 2.00 0.30 0.30 0.50 1.50 0.80 0.20 0.30

Max. 4.00 9.00 15.00 2.00 2.00 15.00 8.00 5.00 2.00 2.50

Food Category Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 0.30 0.10 0.40 0.10 0.10 0.30 0.40 0.40 0.20

Max. 3.00 1.00 4.00 1.00 2.00 2.50 4.00 4.00 2.00

Synthesis: Prepared from hydroboration of 2-methyl-1-butene. (–)2-Methyl-1-butanol is isolated by fractional distillation of fusel oil. Aroma threshold values: Odor threshold in air: Detection at 0.14 mg/m3; recognition at 0.83 to 1.7 mg/m3. Taste threshold values: n/a Natural occurrence: Reportedly present in over 120 natural food products, including apple, apricot, banana, orange, bilberry, black currant, cranberry, papaya, strawberry, tomato and alcoholic beverages.

2-METHYLBUTYL-3-METHYLBUTANOATE Synonyms: d-sec-Butylcarbinyl isopentanoate; Butanoic acid, 3-methyl-, 2-methylbutyl ester; 2-Methylbutyl 3-methylbutanoate; 2-Methylbutyl isovalerate CAS No.: CoE No.:

2445-77-4 10772

FL No.: EINECS No.:

09.531 219-496-7

FEMA No.: JECFA No.:

3506 204

NAS No.:

3506

Description: 2-Methylbutyl-3-methylbutanoate has an herbaceous, fruity, somewhat earthy fragrance and a sweet, herbaceous, fruity flavor. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.656 mg Empirical Formula/MW:

1155

IOFI: n/a

C10H20O2/172.27 Specifications: (JECFA, 2000) Appearance Colorless liquid Assay 99% (min) Boiling point 113-115∞C

Refractive index Specific gravity

1.394 0.852-0.857

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 12.80 5.13

Max. 50.00 18.20 11.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: By direct esterification of 2-methylbutanol with isovaleric acid. Aroma threshold values: Detection: 24 ppb Taste threshold values: Taste characteristics at 5 to 15 ppm: Fruity, estery with a berry-apple and tutti-frutti nuance. Natural occurrence: Reported found in tomato, peppermint oil, Scotch spearmint oil, cheddar cheese, hop oil, sherry, quince and jackfruit.

2-METHYLBUTYL-2-METHYL BUTYRATE Synonyms: a,b-Methyl-dl-2-methyl butanoate; Butanoic acid, 2-methyl-, 2-methylbutyl ester (9CI); 2-Methylbutanoic acid, 2-methylbutyl ester; 2-Methylbutyl 2-methylbutanoate; 2-Methylbutyl 2-methylbutyrate CAS No.: CoE No.:

2445-78-5 10773

FL No.: EINECS No.:

09.516 219-497-2

FEMA No.: JECFA No.:

3359 212

NAS No.:

3359

Description: 2-Methylbutyl-2-methyl butyrate has a fruity, berry, apple like aroma. Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.182 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless to pale-yellow liquid 90% (min) 184-187∞C

Refractive index Specific gravity

1.409-1.509 0.854-0.864

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 3.00 3.00

Max. 8.00 5.00 5.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 3.00 3.00 5.00

Max. 5.00 5.00 8.00

Synthesis: By esterification of 2-methylbutanoic acid with 2-methyl-1-butanol; by condensation of isobutyraldehyde at 120∞C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, estery with green, waxy and woody nuances. Natural occurrence: Reported found as a component in the essential oil of hops (Humulus lupulus); also as the odorous component in Vaccinium vitis idaea and in cocoa beans. Also reported found in apple, apricot, feyoa fruit (Feijoa sellowiana), melon, peppermint oil, spearmint oil, filberts, lovage leaf, myrtle leaf and berry and Roman chamomile oil.

3-METHYLBUTYL-2-METHYLPROPANOATE Synonyms: Isoamyl isobutyrate; Isoamyl 2-methyl propanoate CAS No.: CoE No.:

2050-01-3 294

FL No.: EINECS No.:

09.419 218-078-1

FEMA No.: JECFA No.:

3507 49

NAS No.:

3507

Description: 3-Methylbutyl-2-methylpropionate has a fruity odor with an undertone reminiscent of apricot and pineapple. Consumption: Annual: 135.00 lb Individual: 0.0001144 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm, Food: 70 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 15.907 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value Appearance Assay

0.1 max Liquid 98% min

Boiling point Refractive index Specific gravity

170∞C 1.407-1.411 0.862-0.869 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 10.60 69.20 51.50 49.50

Max. 21.10 128.70 74.00 103.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 0.09 0.09 31.20 48.10 85.40 114.00

Synthesis: By passing vapors of isobutyl alcohol and isoamyl alcohol over an Ag-activated Cu-MnO catalyst. Aroma threshold values: Detection: 14 ppb

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Taste threshold values: n/a Natural occurrence: Reported found in banana, feyoa fruit (Feijoa sellowiana), grapes, melon, papaya, corn oil, beer, hop oil, whiskies, white wine, honey, jackfruit, cherimoya and Roman chamomile oil.

METHYL p-tert-BUTYLPHENYLACETATE Synonyms: p-tert-Butylphenylacetic acid, methyl ester; Benzeneacetic acid, 4-(1,1dimethylethyl)-, methyl ester (9CI); Methyl p-tert-butylphenylacetate; Methyl 4-tertbutylphenylacetate CAS No.: CoE No.:

3549-23-3 n/a

FL No.: EINECS No.:

09.758 222-602-4

FEMA No.: JECFA No.:

2690 n/a

NAS No.:

2690

Description: Methyl p-tert-butylphenylacetate has a sweet, woody and camphoraceous odor and a roasted, chocolate-like flavor. Consumption: Annual:200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.759 mg IOFI: Artificial Empirical Formula/MW: C13H18O2/206.28 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Boiling point

106∞C at 2 mmHg

Almost insoluble in water; soluble in alcohol Specific gravity 0.999 at 20∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 1.00 7.67 1.00 7.20

Max. 5.00 13.17 2.00 11.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.40 3.40 8.60

Max. 10.40 6.00 14.60

Synthesis: By esterification of p-tert-butylphenylacetic acid with methanol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Leafy, green, waxy and honey-like with fruity nuances. Natural occurrence: Not reported found in nature.

2-METHYLBUTYRALDEHYDE Synonyms: 2-Methylbutanal-1; a-Methyl butyraldehyde; Methyl ethyl acetaldehye; Acetaldehyde, ethylmethyl; Butanal, 2-methyl- (9CI); Butyraldehyde, 2-methyl- (8CI); 2-

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Formylbutane; alpha-Methylbutanal; 2-Methyl-1-butanal; alpha-Methylbutyraldehyde; 2Methylbutyraldehyde; alpha-Methylbutyric aldehyde; 2-Methylbutyric aldehyde CAS No.: CoE No.:

96-17-3 575

FL No.: EINECS No.:

05.049 202-485-6

FEMA No.: JECFA No.:

2691 254

NAS No.:

2691

Description: 2-Methylbutyraldehyde has a powerful, choking odor with a peculiar cocoa and coffee-like flavor when diluted. This compound is also reported to have a sweet, slightly fruity, chocolate-like taste. Consumption: Annual:7100.00 lb Individual: 0.006016 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.749 mg IOFI: Nature Identical Empirical Formula/MW: C5H20O/86.13 Specifications: (JECFA, 1998) Acid value Appearance Assay

10 Colorless to pale-yellow liquid 97%

Boiling point Refractive index Specific gravity

93∞C 1.388-1.393 0.80

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 2.50 3.00

Max. 5.00 5.67 8.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.58 1.00 3.05

Max. 11.20 2.00 6.63

Synthesis: By oxidation of sec-butylcarbinol isolated from fermented fusel oil; the dl-form from sec-butyl magnesium bromide and formaldehyde; by reduction of methylethylacetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Green, fruity, musty with a berry nuance. Natural occurrence: Reported found in apple juice, berries, grapes, papaya, peach, kohlrabi, onion, leek, peas, potato, bell pepper, tomato, peppermint and spearmint oil, breads, cheeses, milk, egg, fatty and lean fish, meats, beer, cognac, rum, cocoa, coffee, tea, filberts, peanuts, pecans, oat flakes, soybean, olive, passion fruit, plum, beans, mushrooms, trassi, macadamia nut, tamarind, cardamom, rice, quince, lovage leaf, pumpkin, sweet corn, laurel, malt, clary sage, truffle, clam, scallops, squid, Chinese quince and Roman chamomile oil.

3-METHYLBUTYRALDEHYDE Synonyms: Butanal, 3-methyl-; Isoamyl aldehyde; Isopentaldehyde; Isovaleral; Isovaleric aldehyde; 3-Methylbutanal; Butanal, 3-methyl- (9CI); 1-Butanal, 3-methyl-; Butyralde-

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hyde, 3-methyl-; Isopentanal; Isovaleraldehyde (8CI); Isovalerylaldehyde; beta-Methyl butanal; 2-Methylbutanal-4; 3-Methylbutan-1-al; 3-Methylbutyraldehyde CAS No.: CoE No.:

590-86-3 94

FL No.: EINECS No.:

05.006 209-691-5

FEMA No.: JECFA No.:

2692 258

NAS No.:

2692

Description: 3-Methylbutyraldehyde has a choking, powerful, acrid, pungent, apple-like odor. This compound is also reported to have a fruity, fatty, animal, almond odor. Consumption: Annual: 2616.67 lb Individual: 0.002217 mg/kg/day Regulatory Status: CoE: Approved. Bev: 0.6 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 3.516 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value Appearance Assay

10.0 (max) Colorless to pale-yellow liquid 97% of C5H10O

Boiling point Refractive index Specific gravity

93∞C 1.388-1.391 0.795-0.802

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 20.84 7.95 8.46 2.50

Max. 28.99 11.61 11.26 2.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 1.94 12.02

Max. 0.50 3.68 16.81

Synthesis: By oxidation of isoamyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in over 180 natural sources including apple, banana, berries, grapes, peach, papaya, peach, kohlrabi, carrot, celery, leek, peas, potato, bell pepper, tomato, ginger, peppermint and spearmint oil, other Mentha oils, vinegar, breads, many cheeses, butter, milk, egg, fatty and lean fish, meats, hop oil, beer, cognac, sherry, rum, grape wines, cocoa, coffee, tea, filberts, peanuts, pecans, peanut butter, barley, oats, soybean, honey, avocado, mace, plum, beans, mushrooms, starfruit, mango, beetroot, cardamom, coriander seed, rice, lovage leaf, pumpkin, buckwheat, laurel, malt, clary sage, wort, elderberry, clam, scallops, crab, crayfish, okra, sapodilla, truffles, kiwifruit and other sources.

METHYL BUTYRATE Synonyms: Butanoic acid, methyl ester (9CI); Butyric acid, methyl ester (8CI); Methyl butanoate; Methyl n-butanoate; Methyl butyrate; Methyl n-butyrate; 2-Methylbutyric acid CAS No.: CoE No.:

623-42-7 263

FL No.: EINECS No.:

09.038 210-792-1

FEMA No.: JECFA No.:

2693 149

NAS No.:

2693

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Description: Methyl butyrate has an apple-like odor and corresponding sweet taste that is not very powerful. Below 100 ppm, methyl butyrate may have a banana–pineapple flavor. Consumption: Annual: 850.00 lb Individual: 0.0007203 mg/kg/day Regulatory Status: CoE: Approved. Bev: 17 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 8.329 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value Appearance Assay

1.0 (max) Colorless liquid 98% of C5H10O2

Boiling point Refractive index Specific gravity

102∞C 1.386-1.390 0.892-0.897

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 85.75 7.10

Max. 20.00 200.00 85.75 31.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.24 3.80 24.00

Max. 5.24 17.00 86.00

Synthesis: From methyl alcohol and butyric acid in the presence of concentrated H2SO4. Aroma threshold values: Detection: 1 to 43 ppb Taste threshold values: Taste characteristics at 20 ppm: Fruity and apple-like with a sweet almost buttery, nutty and creamy nuance, fusel-like. Natural occurrence: Reported found in apple, apricot, orange, grapefruit and tangerine juice, cranberry, blueberry, guava, grapes, melon, papaya, pineapple, blackberry, strawberry, tomato, blue, cheddar and Parmesan cheese, butter, milk, egg, beef, white wine, coffee, tea, honey, olive, passion fruit, plum, mushroom, starfruit, mango, fig, prickly pear, wood apple, soursop, cherimoya, myrtle berry, kiwifruit, mountain papaya, custard apple, nectarine, naranjilla, spineless monkey orange and pawpaw.

2-METHYLBUTYRIC ACID Synonyms: Butane-2-caroxylic acid; 2-Methylbutanoic acid; a-Methyl butyric acid; Methylethyl acetic acid; Optically active isovaleric acid; Active valeric acid; Butanoic acid, 2-methyl- (9CI); Butyric acid, 2-methyl- (8CI); Ethylmethylacetic acid; 2-Methylbutyrate; alpha-Methylbutyric acid; 2-Methylbutyric acid; Methylethylacetic acid CAS No.: CoE No.:

116-53-0 2002

FL No.: EINECS No.:

08.046 204-145-2

FEMA No.: JECFA No.:

2695 255

NAS No.:

2695

Description: 2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant, fruity taste. Consumption: Annual: 9100.00 lb Individual: 0.007711 mg/kg/day

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Regulatory Status: CoE: Approved. Bev: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 1.579 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Assay

98% of C5H10O2

Boiling point

176∞C

Refractive index 1.404-1.408 1 ml is soluble in 1 ml 90% Solubility alcohol Specific gravity 0.932-0.936

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 1.00 8.06 30.00 2.67

Max. 3.00 17.50 50.00 8.62

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.24 0.30 2.32

Max. 5.92 1.04 6.05

Synthesis: By decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil). Aroma threshold values: Detection: 10 to 60 ppb Taste threshold values: Taste characteristics at 10 ppm: Fruity, dirty, acidic with a dairy buttery and cheesy nuance. Natural occurrence: Occurring as the d-, l-, and dl-isomers; the racemic form has been reported found in angelica root oil and coffee; the d-isomer in the ester form has been identified in lavender oil. Also reported found in apple, apricot, berries, grapes, papaya, peach, guava, pineapple, potato, bell pepper, tomato, peppermint and spearmint oil, vinegar, wheat breads, cheeses, chicken, mutton, pork, hop oil, beer, cognac, rum, whiskies, cider, cocoa, coffee, tea, peanuts, passion fruit, trassi, mango, plum, tamarind, rice, corn oil, loquat, scallops, Chinese quince, maté, mammee apple and Roman chamomile oil.

METHYL CELLULOSE Synonyms: Cellulose, methyl ether; Methyl ether cellulose CAS No.: CoE No.:

9004-67-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2696 n/a

NAS No.:

2696

Description: Methyl cellulose is a water soluble, gel-like substance with no odor and no taste. Consumption: Annual: 191,666.67 lb Individual: 0.1624 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.1480, 177.2260, 176.200, 172.1480, 150.141, 150.161 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not specified (1989)

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Trade association guidelines: Empirical Formula/MW:

FEMA PADI: 0.799 mgIOFI: n/a

{C6H7O2(OH)x(OCH3)y}n where: x = 1.00 to 1.55 y = 2.00 to 1.45 x + y = 3.00 (y = degree of substitution) MW up to about 380,000 (n about 2,000) Specifications: (JECFA, 1992) Appearance Arsenic Assay

White powder, filaments or fine granules Not more than 3 mg/kg Contains no less than 25% and no more than 35% of methoxy groups

Lead

Not more than 10 mg/kg

Loss on drying

No more than 10% Slightly soluble in water; swelling in water, clear to opalescent

Solubility

Heavy metals Not more than 40 mg/kg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Frozen dairy Gravies Imitation dairy Meat products

Usual 1.48 22.03 0.69 4.12 0.01 1.50 0.45

Max. 3.58 22.03 1.20 4.62 0.03 2.00 0.75

Food Category Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Soft candy Sweet sauce

Usual 0.05 10.00 7.50 0.13 2.00 0.01 0.00

Max. 0.11 10.00 10.00 0.25 6.65 0.03 0.01

Synthesis: Prepared from wood pulp or cotton by treatment with alkali and methylation of alkali cellulose with methyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-METHYLCINNAMALDEHYDE Synonyms: a-Methylcinnamal; a-Methyl cinnamic aldehyde; 2-Methyl-3-phenyl-2propen-1-al; 3-Phenyl-2-methyl acrolein; Cinnamaldehyde, alpha-methyl- (8CI); Methylcinnamaldehyde; alpha-Methylcinnamaldehyde; Methyl cinnamic aldehyde; 2-Methyl-3phenylacrolein; 2-Methyl-3-phenylacrylaldehyde; 2-Methyl-3-phenyl-2-propenal; 2-Propenal, 2-methyl-3-phenyl- (9CI) CAS No.: CoE No.:

101-39-3 578

FL No.: EINECS No.:

05.050 202-938-8

FEMA No.: JECFA No.:

2697 683

NAS No.:

2697

Description: a-Methylcinnamaldehyde has a characteristic cinnamon-type odor and a soft, spicy flavor. Consumption: Annual:1083.33 lb Individual: 0.000918 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information required for evaluation (2001) Trade association guidelines: FEMA PADI: 7.278 mg Empirical Formula/MW:

1163

IOFI: n/a

C10H10O/146.18 Specifications: (FCC, 1996) Acid value

Not more than 5

Refractive index

Appearance

Yellow, oily liquid

Solubility

Assay Boiling point

97% of C10H10O 148∞C at 27 mmHg

Specific gravity

1.602-1.607 Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:3 in 70% alcohol 1.035-1.039

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual Max. 1.00 2.00 39.01 49.57 1066.00 1169.00 2.00 5.00 12.33 14.70

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 16.04 19.32 88.60 132.40 2.00 5.00 6.64 8.96 20.51 29.16

Synthesis: By condensing benzaldehyde with propionic aldehyde in the presence of a 1% caustic soda solution; also by the controlled hydrogenation of a-methylcinnamic aldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Spice, cinnamon, sweet, woody with slightly pungent and hot bite. Natural occurrence: Reported found in peppermint oil and sherry.

METHYL CINNAMATE Synonyms: Methyl-3-phenyl propene; Cinnamic acid, methyl ester (8CI); Methyl cinnamate; Methyl cinnamylate; Methyl 3-phenylpropenoate; Methyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, methyl ester (9CI) CAS No.: CoE No.:

103-26-4 333

FL No.: EINECS No.:

09.740 203-093-8

FEMA No.: JECFA No.:

2698 658

NAS No.:

2698

Description: Methyl cinnamate has a fruity, balsamic odor similar to strawberry and a corresponding sweet taste. Consumption: Annual: 3566.67 lb Individual: 0.003022 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food:10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000)

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Trade association guidelines: FEMA PADI: 1.177 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H10O2/162.18 Specifications: (FCC, 1997) Acid value Appearance Assay Boiling point

Not more than 2 White to slightly yellow, crystalline mass 98% of C10H10O2 26∞C

Chlorinated compounds Heavy metals Lead

Passes test 0.004% 10 mg/kg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.55 6.46 4.83 3.50

Max. 2.55 12.22 34.18 7.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.27 0.15 1.04 4.81

Max. 7.39 0.16 2.09 11.39

Synthesis: By esterification of cinnamic acid with methanol using HCl as catalyst; or by adding HCl to a boiling solution of cinnamyl nitrile in methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from rhizomes of Alpinia malaccensis, in the oil from leaves of Ocimum canum Sims.; in the oil of Narcissus jonquilla L.; in the oil from rhizomes of Gastrochilus panduratum Ridl.; two isomers (cis- and trans-) exist in natural. Also reported found in cranberry, guava, pineapple, strawberry fruit and jam, cinnamon leaf, Camembert cheeses, cocoa, avocado, plum, prune, cloudberry, starfruit, plum brandy, rhubarb, beli (Aegle marmelos Correa), loquat and Bourbon vanilla.

p-METHYLCINNAMALDEHYDE Synonyms: 3-(p-Methylphenyl)-propenal; 2-Propenal, 3-(4-methylphenyl)-; p-Tolylpropenal CAS No.: CoE No.:

1504-75-2 10352

FL No.: EINECS No.:

05.112 n/a

FEMA No.: JECFA No.:

3640 682

NAS No.:

3640

Consumption: Annual: <1.00 lb Individual: 0.00002192 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.480 mg IOFI: Artificial Empirical Formula/MW: C10H10O/146.18 Specifications: (JECFA, 2000) Acid value Appearance

5.0 (max) Yellowish crystals

Boiling point Melting point

154∞C at 25 mmHg 41∞C (min)

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Specifications: (JECFA, 2000) (Continued) Assay

95% (min)

Solubility

Insoluble in water; moderately soluble in oils and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.51 5.00 5.00

Max. 13.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.22 3.80

Max. 6.44 7.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL CITRONELLATE Synonyms: Methyl-3,7-dimethyl-6-octenoate CAS No.: CoE No.:

2270-60-2 10781

FL No.: EINECS No.:

09.517 218-874-9

FEMA No.: JECFA No.:

3361 354

NAS No.:

3361

Description: Methyl citronellate has a fruity (apple), brandy-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.387 mg IOFI: Nature Identical Empirical Formula/MW:

C11H20O2/184.28 Specifications: (JECFA, 2000) Appearance Colorless, mobile liquid Assay 95% Boiling point 88∞C at 20 mmHg

Refractive index Specific gravity

1.437-1.443 0.897-0.907

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 2.00 1.00

Max. 3.00 1.50

Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.50

Synthesis: From citronellic acid, methanol and sulfuric acid; from citronellic acid treated with diazomethane in ether solutuion. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: Reported as naturally occurring in the oil from the leaves of Calytrix tetragona, pepper and lemon balm (Melissa officinalis).

6-METHYLCOUMARIN Synonyms: Cocodescol; 6-Methylbenzopyrone; Pralina; Toncair; Toncarine (Tonkarin); 2H1-Benzopyran-2-one, 6-methyl- (9CI); Coumarin, 6-methyl- (8CI); 6-Methyl-1,2-benzopyrone; 6-Methyl-2H-1-benzopyran-2-one; Methyl coumarin; 6-Methylcoumarin; 6Methylcoumarinic anhydride CAS No.: CoE No.:

92-48-8 579

FL No.: EINECS No.:

13.012 202-158-8

FEMA No.: JECFA No.:

2699 n/a

NAS No.:

2699

Description: 6-Methylcoumarin has a somewhat dry, herbaceous (tonka-like) odor. The odor is also characterized as having a delicate fig or date sweetness. It has an almost bitter taste above 50 ppm, turning sweet and vanilla-like at lower levels. Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 2.025 mg IOFI: Artificial Empirical Formula/MW: C10H8O2/160.17 Specifications: (Burdock, 1997) Appearance

White, crystalline solid

Melting point

Boiling point

303∞C (305∞C) at 725 mmHg

Solubility

Congealing point

>73.5∞C

74.6-75∞C Very slightly soluble in hot water; insoluble in petroleum ether; soluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 10.63 6.01 6.92

Max. 5.00 16.87 11.04 13.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.97 1.73 9.12

Max. 31.96 4.04 15.37

Synthesis: By heating 6-methyl coumarin-3-carboxylic acid to 300 to 340∞C; by condensation of p-cresol-disulfonic acid with fumaric acid in the presence of H2SO4; by condensation of p-homosalicyclic aldehyde with malonic acid in the presence of aniline, followed by heating for the lactone; from salicylaldehyde with propionic acid anhydride and sodium propionate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet coconut, vanilla-like with a creamy, cake-like nuance. Natural occurrence: Not reported found in nature.

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3-METHYLCROTONIC ACID Synonyms: 3,3-Dimethylacrylic acid; b,b-Dimethylacrylic acid; 2-Butenoic acid, 3-methyl(9CI); Crotonic acid, 3-methyl- (8CI); beta,beta-Dimethacrylic acid; 3-Methyl-2- butenoic acid; beta-Methylcrotonic acid; 3-Methylcrotonic acid; Senecic acid; Senecioic acid CAS No.: CoE No.:

541-47-9 n/a

FL No.: EINECS No.:

08.070 208-782-7

FEMA No.: JECFA No.:

3187 n/a

NAS No.:

3187

Description: 3-Methylcrotonic acid has green, phenolic, dairy aroma. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.441 mg IOFI: Nature identical Empirical Formula/MW: C5H8O2/100.12 Specifications: (Burdock, 1997) Appearance

Prisms (from water)

Melting point

Boiling point 119∞C; 114∞C at 40 mmHg

Solubility

70∞C (sublimes) Soluble in most common organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.93 2.00

Max. 4.00 4.79 4.93

Food Category Nonalcoholic beverages Soft candy

Usual 0.61 2.20

Max. 1.07 4.93

Synthesis: By the action of alkalis or bases on the ester of a-bromoisovaleric acid; by condensation of acetone with malonic acid or bromoacetic ester; by oxidation of mesityl oxide with sodium hypochlorite. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the rhizomes of Senecio kaempferi Seib.; the corresponding ester occurs naturally in waste wort. Also reported found in raspberries, wheat bread, cocoa, coffee, black tea, Arctic bramble, and green and roasted maté.

2-METHYL-1,3-CYCLOHEXADIENE Synonyms: Dihydrotoluene(1,3); Dihydrotoluene (D1,3); 1,3-Cyclohexadiene, 1-methyl(8CI) (9CI); 2,3-Dihydrotoluene; 1-Methyl-1,3-cyclohexadiene CAS No.: CoE No.:

1489-56-1 n/a

FL No.: EINECS No.:

Consumption: Annual: 103.33 lb Regulatory Status: CoE: n/a

n/a 216-071-8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7606

Individual: 0.00008757 mg/kg/day

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: Nature Identical

C7H10/94.16 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point 107-108∞C (110∞C) Refractive index 1.4662 at 18∞C

Specific gravity

Insoluble in water; very soluble in alcohol; soluble in ether 0.8354 (0.835) at 20∞C

Reported uses: n/a Synthesis: By dehalogenation of 1,2-dibromo-1-methyl cyclohexane with sodium ethoxide; purified by distillation over metallic sodium. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

1-METHYL-2,3-CYCLOHEXADIONE Synonyms: 3-Methyl-1,2-cyclohexanedione; 2-Methyl-3,4-cyclohexanedione; 1,2-Cyclohexanedione, 3-methyl- (8CI) (9CI); 1-Methyl-2,3-cyclohexadione; 3-Methylcyclohexane-1,2-dione CAS No.: CoE No.:

3008-43-3 2311

FL No.: EINECS No.:

07.080 221-122-2

FEMA No.: JECFA No.:

3305 425

NAS No.:

3305

Description: 1-Methyl-2,3-cyclohexadione has a burnt, sweet odor. Consumption: Annual: 158.33 lb Individual: 0.0001341 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.6 ppm; Food: 10 FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 0.078 mg IOFI: Nature Identical Empirical Formula/MW: C7H10O2/126.15 Specifications: (JECFA, 1998) Appearance Off-white to light yellowish-brown powder Assay 98% Boiling point 69-72∞C at 1 mmHg

Melting point Solubility

61-63∞C Insoluble in water

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Gelatins, puddings

Usual 0.85 0.14 0.092 0.041 0.20

Max. 0.85 0.14 0.13 0.041 0.20

Food Category Nonalcoholic beverages Reconstituted vegetables Seasonings, flavorings Soft candy Sweet sauce

Usual 0.19 0.63 3.10 0.23 0.65

Max. 0.78 0.63 6.00 0.31 0.65

Synthesis: By the method described by Wallach; from the ethyl ester of g-propionylbutyric acid and sodium ethylate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a volatile constituent in coffee.

METHYL CYCLOHEXANECARBOXYLATE Synonyms: Cyclohexanecarboxylic acid, methyl ester; Hexahydrobenzoic acid methyl ester; Methyl cyclohexanecarboxylate; Methyl cyclohexanoate CAS No.: CoE No.:

4630-82-4 n/a

FL No.: EINECS No.:

09.536 225-050-2

FEMA No.: JECFA No.:

3568 n/a

NAS No.:

3568

Description: Methyl cyclohexanecarboxylate has a cheese-like odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.017 mg IOFI: n/a Empirical Formula/MW: C8H14O2/142.19 Specifications: (Burdock, 1997) Appearance Liquid Assay 100% Boiling point 183∞C; 73∞C at 15 mmHg

Refractive index Solubility Specific gravity

1.443 at 20∞C Insoluble in water; miscible in fats 0.9954 at 15∞C; 0.9864 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.10 0.05 0.01 0.01

Max. 0.10 0.05 0.01 0.01

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages

Usual 0.10 0.01 0.01

Max. 0.10 0.01 0.01

Synthesis: Prepared in 65% overall yield from a two-step procedure starting with readily available chlorocyclohexane. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Cooling, sweet, fruity and floral. Natural occurrence: Reported found in Bourbon vanilla.

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2-METHYLCYCLOHEXANONE Synonyms: Methyl anone; o-Methylcyclohexanone CAS No.: CoE No.:

583-60-8 n/a

FL No.: EINECS No.:

07.179 209-513-6

FEMA No.: JECFA No.:

3946 n/a

NAS No.:

n/a

Description: 2-Methylcyclohexanone has a weak, peppermint odor and burning sensation. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.1750 mg IOFI: n/a Empirical Formula/MW: C7H12O/112.17 Specifications: Appearance Boiling point Density Flash point

Colorless liquid 163∞C 0.924 46∞C

Melting point Refractive index Solubility

–14∞C 1.4478 Soluble in alcohol; insoluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 5.00

Max. 25.00 100.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 25.00

Max. 10.00 50.00

Synthesis: From cyclohexanone by treatment with a base and then with methyl iodide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cockroaches as attractant pheromone; not reported found in natural foods.

3-METHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 3-methyl-; Methyl-3-cyclohexanone CAS No.: CoE No.:

591-24-2 n/a

FL No.: EINECS No.:

07.180 209-710-7

FEMA No.: JECFA No.:

Description: 3-Methylcyclohexanone has an acetone-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA other: n/a JECFA: n/a

3947 n/a

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 2.1750 mg Empirical Formula/MW:

1171

IOFI: n/a

C7H12O/112.17 Specifications: Boiling point Density

169-170∞C 0.914

Flash point

51∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 5.00

Max. 25.00 100.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 25.00

Max. 10.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the plant Mentha pulegium L. (European pennyroyal).

4-METHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 4-methyl-; Methyl-4-cyclohexanone-1 CAS No.: CoE No.:

589-92-4 n/a

FL No.: EINECS No.:

n/a 209-665-3

FEMA No.: JECFA No.:

3948 n/a

NAS No.:

Description: 4-Methylcyclohexanone has an acetone-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.1750 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C7H12O/112.17 Specifications: Boiling point Density

171∞C 0.914

Flash point Refractive index

40∞C 1.4455

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 10.00 50.00 5.00

Max. 25.00 100.00 10.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: By oxidation of a mixture of cis- and trans-4-methylcyclohexanol. Aroma threshold values: n/a

Usual 5.00 25.00

Max. 10.00 50.00

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-CYCLOHEXEN-1-ONE Synonyms: 2-Cyclohexen-1-one, 3-methyl- (8CI) (9CI); Methylcyclohexenone; 3-Methyl2-cyclohexenone; 3-Methyl-2-cyclohexen-1-one; 3-Methylcyclohex-2-en-1-one; Seudenone CAS No.: CoE No.:

1193-18-6 n/a

FL No.: EINECS No.:

07.098 214-769-7

FEMA No.: JECFA No.:

3360 n/a

NAS No.:

3360

Description: 3-Methyl-2-cyclohexen-1-one is a nonaromatic cyclic ketone with medicinal, phenolic, mild cherry aroma. Consumption: Annual: <1.00 lb Individual: 0.001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.027 mg IOFI: Nature Identical Empirical Formula/MW: C7H10O/110.05 Specifications: (Burdock, 1997) 94.5-95.5∞C at 22 mmHg; 78-79∞C at 12 mmHg; 53-53.5∞C at 2 mmHg Melting point Approximately -21∞C Refractive index 1.4947 at 20∞C

Boiling point

Solubility Specific gravity

Miscible with water in all proportions 0.9693 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.15 0.05 0.05

Max. 0.15 0.05 0.05

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.02 0.03 0.08

Max. 0.02 0.03 0.08

Synthesis: By acid hydrolysis and decarboxylation of the corresponding 4-carbetoxy derivative; by oxidation of 1-methyl-cyclohex-1-ene with chromium trioxide in acetic acid; by cyclization of 3-carbetoxy-6-chlorohept-5-en-2-one with sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in oil of Mentha pulegium, cocoa, coffee, filbert, sweet corn, dried bonito, wild rice and clam. Also produced by some animals in vivo.

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3-METHYL-1-CYCLOPENTADECANONE Synonyms: d,l-Muscone; Methyloxaldone CAS No.: CoE No.:

541-91-3 [956-82-1] n/a

FL No.:

07.111

FEMA No.:

3434

EINECS No.:

208-795-8

JECFA No.:

n/a

NAS No.:

3434

Description: 3-Methyl-1-cyclopentadecanone has a soft, sweet, tenacious, musky odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg IOFI: Nature Identical Empirical Formula/MW: C16H10O/238.42 Specifications: (Burdock, 1997) Boiling point

130∞C at 0.5 mmHg

Solubility

Optical rotation Refractive index

-13∞, O' at 17∞C 1.4802 at 17∞C

Specific gravity

Very slightly soluble in water; miscible with alcohol 0.9221 at 17∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.01 0.02 0.01

Max. 0.02 0.05 0.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.02

Max. 0.02 0.03 0.05

Synthesis: From condensation of dodecamethyl-ene-a,w-dimethylketone hexadecane. Aroma threshold values: Detection: 9.8 ppb Taste threshold values: n/a Natural occurrence: Reported found in natural musk.

METHYLCYCLOPENTENOLONE Synonyms: Cyclotene; 2-Hydroxy-3-methyl-2-cyclopenten-1-one; Kentonarome; 1,2Cyclopentanedione, 3-methyl- (8CI) (9CI); 3-Methyl-1,2-cyclopentanedione; 3-Methylcyclopentane-1,2-dione; Methylcyclopentenolone CAS No.: CoE No.:

765-70-8 758

FL No.: EINECS No.:

07.056 201-303-2

FEMA No.: JECFA No.:

2700 418

NAS No.:

2700

Description: Methylcyclopentenolone has a sweet flavor somewhat similar to licorice. This compound is also reported to have a nutty odor, and a maple-licorice aroma in dilute solution.

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Consumption: Annual: 13,650.00 lb Individual: 0.01156 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information required for safety evaluation (2000) Trade association guidelines: FEMA PADI: 3.197 mg IOFI: Nature Identical Empirical Formula/MW: C6H8O2/112.13 Specifications: (FCC, 1996) Appearance

White, crystalline powder

Melting point

Heavy metals

0.004%

Solubility

105-108∞C Soluble in alcohol and propylene glycol; slightly soluble in most fixed oils and 1 g in 72 ml water; solubility in ethanol: 1 g in 5 ml 90% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.93 12.05 40.00 1.83 5.07 4.85

Max. 8.75 26.40 100.00 7.59 16.58 8.68

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 16.92 1.95 2.03 9.35 8.25

Max. 16.92 3.70 5.66 25.57 15.75

Synthesis: Sublimes and distills at atmospheric pressure with decomposition. Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported formed during the dry distillation of wood; found also in the corresponding tar oil; identified in fenugreek. Also reported found in black currants, onion, wheat bread, cured and cooked pork, beer, cocoa, coffee, barley, filbert, almond, sukiyaki, licorice, dried bonito and roasted chicory root.

1-METHYL-1-CYCLOPENTEN-3-ONE Synonyms: 3-Methyl-2-cyclopenten-1-one; 2-Cyclopenten-1-one, 3-methyl- (8CI) (9CI); 1-Methyl-1-cyclopenten-3-one; 3-Methyl-2-cyclopenten-1-one; 3-Methylcyclopent-2enone CAS No.: CoE No.:

2758-18-1 n/a

FL No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

07.112 220-421-5

FEMA No.: JECFA No.:

3435 n/a

NAS No.:

3435

Individual: <0.000001 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.652 mg Empirical Formula/MW:

1175

IOFI: Nature Identical

C6H8O/96.12 Specifications: (Burdock, 1997) Boiling point Refractive index

157-158∞C 1.4714 at 26∞C

Solubility Specific gravity

Very soluble in water 0.9712 at 26∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual Max. 1.00 2.00 2.60 6.00 1.00 500.00

Synthesis: By dehydrohalogenation of 2-chloro-1-methyl-cyclopentan-3-one. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted onion, cooked pork, black tea, soybean and dried bonito.

g-METHYLDECALACTONE Synonyms: Dihydrojasomone lactone; 2(3H)-Furanone, 5-hexyldihydro-5-methyl-; 4Methyldecanolide CAS No.: CoE No.:

7011-83-8 n/a

FL No.: EINECS No.:

10.051 230-291-1

FEMA No.: JECFA No.:

3786 250

NAS No.:

n/a

Description: g-Methyldecalactone has a jasmine-like odor. Consumption: Annual: 70.00 lb Individual: 0.0008333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.389200 mg IOFI: n/a Empirical Formula/MW: C11H20O/184.28 Specifications: (JECFA, 1998) Appearance Clear, colorless liquid Assay 95% min Boiling point 135∞C at 0.5 mmHg

Refractive index Specific gravity

1.440-1.460 0.930-0.950

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages

Usual 1.00

Max. 5.00

Food Category Gelatins, puddings

Usual Max. 1.00 3.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1993) (Continued) Food Category Baked goods Chewing gum Frozen dairy Fruit juice

Usual 1.00 1.00 0.50 0.50

Max. 3.00 2.00 1.00 1.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual Max. 0.50 1.50 0.50 1.00 1.00 3.00 0.50 1.50 (Part 2 of 2)

Synthesis: By cyclization of 4-methyl-4-hydroxydecanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL (E)-2-(Z)-4-DECADIENOATE Synonyms: (E)-2-(Z)-4-Decadienoic acid, methyl ester natural; Methyl decadienoate, 2-(E), 4-(Z), natural CAS No.: CoE No.:

4493-42-9 n/a

FL No.: EINECS No.:

09.639 224-787-7

FEMA No.: JECFA No.:

3859 n/a

NAS No.:

n/a

Description: Methyl (E)-2-(Z)-4-decadienoate has a fruity, waxy, pear-like odor with a slight lemon connotation. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.333160 mg IOFI: n/a Empirical Formula/MW: C11H18O2/182.26 Specifications: Assay Boiling point Freezing point

97% min 105∞C at 2 mmHg 110∞C

Refractive index 1.486-1.494 at 20∞C Solubility Soluble in alcohol; insoluble in water Specific gravity 0.911-0.918 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Fruit ices Hard candy Instant coffee, tea

Usual 0.40 1.00 10.00 1.00 2.00 0.40

Max. 4.00 10.00 50.00 10.00 20.00 4.00

Food Category Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 2.00 1.00 0.2 0.40 2.00

Max. 20.00 10.00 2.00 4.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pears, pear brandy and spineless monkey orange.

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5H-5-METHYL-6,7-DIHYDROCYCLOPENTA(b)PYRAZINE Synonyms: 5H-Cyclopentapyrazine, 6,7-dihydro-5-methyl-(8CI) (9CI); 6,7-Dihydro-5methyl-5H-cyclopentapyrazine; 5-Methyl-6,7-dihydro-5H-cyclopentapyrazine; 5H-5Methyl-6,7-dihydrocyclopentapyrazine; 5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine CAS No.: CoE No.:

23747-48-0 FL No.: 2314 EINECS No.:

14.037 245-864-1

FEMA No.: JECFA No.:

3306 781

NAS No.:

3306

Description: 5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine has an earthy, baked potato, peanut, roasted odor. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.05 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.056 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O2/134.18 Specifications: (Burdock, 1997) Appearance

Colorless crystals

IR spectra

C: 68.82%; H: 8.25%; N: 22.93% 47∞C at 0.7 mmHg; Boiling point 78-80∞C at 10 mmHg Assay

Mass spectra Melting point

3050, 2690, 2930, 2870, 1455, 1430, 1385, 1330, 1155, 1125, 1090, 1075, 1015, 870, 845; lmax (MeOH): 277, 282, (E = 9.7 x 10-3), 308 nm 119(100), 134(48), 133(25), 39(21), 27(18), 52(16), 78(12), 41(12) 121-123∞C at 1 atm

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Meat products

Usual 0.15 0.25 0.50

Max. 0.15 0.25 0.50

Food Category Nonalcoholic beverages Soft candy

Usual 0.045 1.00

Max. 0.045 1.00

Synthesis: From condensation of 2-hydroxy-3-methyl-2-cyclopentene-1-one and ethylene diamine; by condensing a cyclopentenolone with alkylenediamines, or alternatively, and aliphatic a-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Nut skin, brown, roasted, oily with a cocoa and coffee nuance. Natural occurrence: Reported found to be present in peanuts, filberts, asparagus, potato wheat and rye bread, cooked beef, pork, pork liver, beer, cocoa, coffee, green tea, barley, filberts, almond, sesame seed, malt and wort.

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METHYL DIHYDROJASMONATE Synonyms: 2-Amylcyclopentanone acetic acid, methyl ester; Methyl hydrojasmonate; Methyl-9,2-amyl-3-coxocyclopentyl); Methyl-2-(-pentyl-3-oxo-1-cyclopentyl)acetate; Cyclopentaneacetic acid, 3-oxo-2-pentyl-, methyl ester (8CI) (9CI); Methyl dihydrojasmonate; Methyl 3-oxo-2-pentylcyclopentaneacetate CAS No.: CoE No.:

24851-98-7 FL No.: n/a EINECS No.:

09.520 246-495-9

FEMA No.: JECFA No.:

3408 n/a

NAS No.:

3408

Description: Methyl dihydrojasmonate has a powerful sweet-floral, jasmine-like, somewhat fruity odor. This compound is the odoriferous component of jasmine oil (Jasminum gradiflorum L.). Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.065 mg IOFI: Nature Identical Empirical Formula/MW: C13H22O3/226.32 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Pale, straw-colored to yellowish, oily liquid >300∞C; 109-112∞C at 0.2 mmHg; 100∞C at 0.03 mmHg 1.4583 at 20∞C

Solubility

Very slightly soluble in water; soluble in alcohol and oils

Specific gravity

0.9968 at 21∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.13 0.20 0.50 0.20 0.20 0.15

Max. 0.13 1.00 3.50 1.00 1.00 0.50

Food Category Instant coffee, tea Jam, jellies Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 0.011 0.011 0.20 1.00 0.08 0.50 0.40 2.00 0.0088 0.0088

Synthesis: By condensation of 2-pentyl-2-cyclopenten-1-one with ethyl malonate, followed by hydrolysis, decarboxylation and methylation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, floral, citrus, fruity and berry with tutti-frutti undernotes. Natural occurrence: Reported found in jasmine oil (Jasminum gradiflorum L.) and black tea.

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4-METHYL-2,6-DIMETHOXYPHENOL Synonyms: Phenol, 2,6-dimethoxy-4-methyl-; 2,6-Dimethoxy-p-cresol; 4-Methyl-2,6-dimethoxyphenol CAS No.: CoE No.:

6638-05-7 n/a

FL No.: EINECS No.:

04.053 229-641-6

FEMA No.: JECFA No.:

3704 722

NAS No.:

3704

Description: 4-Methyl-2,6-dimethoxyphenol has a phenolic, medicinal odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.033 mg IOFI: n/a Empirical Formula/MW: C9H12O3/168.19 Specifications: (JECFA, 2000) Appearance

Pale-yellow semisolid

Melting point

Assay

97%

Solubility

37-42∞C Insoluble in water; soluble in fat; moderately soluble in ethanol

Boiling point 145-146∞C at 12 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Cheese Gravies Meat products

Usual 1.00 0.20 0.20 0.20

Max. 5.00 1.00 1.00 1.00

Food Category Poultry Seasonings, flavorings Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Phenolic, medicinal, musty and guaiacol with a smoky nuance. Natural occurrence: Reported found in dried bonito, smoked pork belly, smoked sausage, natural smoke flavor, cured and uncured pork, beer, cuttlefish and smoked fish.

p-METHYL DIPHENYL Synonyms: 4-Methyl biphenyl; Phenyl-p-tolyl; p-Phenyl-toluene CAS No.: CoE No.:

644-08-6 2292

FL No.: EINECS No.:

01.011 211-409-0

FEMA No.: JECFA No.:

3186 n/a

NAS No.:

3186

Description: p-Methyl diphenyl has a floral, spicy, wintergreen, anise, waxy, mint odor. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.647 mg Empirical Formula/MW:

IOFI: Artificial

C13H12/168.24 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Platelets (from methanol or ligroin) 267-268∞C; 134-136∞C at 15 mmHg 49-50∞C

Solubility

Insoluble in water; soluble in alcohol and ether; very soluble in organic solvents

Specific gravity

1.015 at 27∞C

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products

Usual 3.00 3.00

Max. 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 4.00

Max. 5.00 5.00

Synthesis: By catalytic reduction of p-phenyl benzyl alcohol obtained from p-phenyl benzoic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 12 ppm: Spicy, estragole, fennel, floral and wintergreen. Natural occurrence: Reported found in cocoa.

METHYL DISULFIDE Synonyms: Dimethyl disulfide; Dimethyl disulphide; Disulfide, dimethyl (9CI); 2,3Dithiabutane; Methyldisulfide; Methyl disulfide (8CI); Methyldithiomethane; Methyl (dithio)methane CAS No.: CoE No.:

624-92-0 2175

FL No.: EINECS No.:

12.026 210-871-0

FEMA No.: JECFA No.:

3536 564

NAS No.:

3536

Description: Methyl disulfide has a diffuse, intense onion odor. This compound is nonlacrimatory. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.624 mg IOFI: Nature Identical Empirical Formula/MW: C2H6S2/94.19

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Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

97%

Solubility

Boiling point

109-110∞C; 23∞C (30 mmHg); 32∞C (55 mmHg)

Specific gravity

1.522-1.527 Very slightly soluble in water; soluble in alcohol and oils 1.065 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 8.16 1.52 2.49 4.23

Max. 2.00 16.90 3.82 4.78 8.27

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 2.49 4.58 0.007

Max. 2.15 4.78 9.37 0.007

Synthesis: From magnesium methyl iodide and S2Cl2, or from S2S2 and sodium methyl sulfate; also from methyl bromide and sodium thiosulfate, after which the resulting sodium methylthiosulfate is heated to yield dimethyl disulfide. Aroma threshold values: Detection: 0.16 to 1.2 ppb; Recognition: 90 ppb Taste threshold values: n/a Natural occurrence: Reported found in sour cherry, guava, melon, peach, pineapple, strawberry, cabbage, kohlrabi, onion, garlic, shallot, leek, chive, peas, potato, rutabaga, tomato, parsley, breads, many cheeses, yogurt, milk, egg, fish, meats, hop oil, beer, Scotch whiskey, cognac, grape wines, cocoa, coffee, peanut, peanut butter, pecan, potato chips, oats, soybean, beans, mushrooms, trassi, macadamia nut, mango, cauliflower, broccoli, brussels sprouts, rice, radish, sukiyaki, sake, watercress, malt, wort, krill, southern pea, loquat, sapodilla, shrimp, oyster, crab, crayfish, clam, scallops and squid.

2-METHYL-1,3-DITHIOLANE Synonyms: 1,3-Dithiolane, 2-methyl-; 1,3-Dithiolane, 2-methyl- (8CI) (9CI); 2-Methyl1,3-dithiacyclopentane; 2-Methyl-1,3-dithiolane CAS No.: CoE No.:

5616-51-3 n/a

FL No.: EINECS No.:

15.034 227-038-2

FEMA No.: JECFA No.:

3705 534

NAS No.:

Description: 2-Methyl-1,3-dithiolane has a burnt, alliaceous odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.022 mg Empirical Formula/MW:

3705

Individual: n/a

IOFI: n/a

C4H8S2/120.33 Specifications: (JECFA, 2000) Appearance

Liquid

Refractive index

1.564-1.574 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Assay

99%

Solubility

Boiling point

65∞C at 10 mmHg

Specific gravity

Insoluble in water; slightly soluble in fat 1.153 at d 20∞ /4∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Gravies

Usual 0.10 0.02 0.10 0.01 0.05 0.02

Max. 0.50 0.10 0.50 0.05 0.20 0.10

Food Category Instant coffee, tea Meat products Nut products Snack foods Soups

Usual 0.01 0.05 0.02 1.00 0.02

Max. 0.05 0.50 0.10 3.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled meat.

4-(3,4-METHYLENEDIOXYPHENYL)-2-BUTANONE Synonyms: 2-Butanone, 4-(1,3-benzodioxol-5-yl); Dulcinyl; 4-(1,3-Benzodioxol-5-yl) butan-2-one; 2-Butanone, 4-(1,3-benzodioxol-5-yl)-(9CI); 4-(3,4-Methylenedioxyphenyl)-2-butanone; Piperonyl acetone CAS No.: CoE No.:

55418-52-5 FL No.: 165 EINECS No.:

07.031 259-630-1

FEMA No.: JECFA No.:

2701 n/a

NAS No.:

2701

Description: 4-(3,4-Methylenedioxyphenyl)-2-butanone has an intensely sweet, floral, slightly woody odor reminiscent of raspberry, cotton candy (i.e., candy floss) with a cassie, heliotrope association. Consumption: Annual: 83.33 lb Individual: 0.00007062 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.966 mg IOFI: n/a Empirical Formula/MW: C11H12O3/192.21 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless crystals 176∞C at 17 mmHg

Melting point

51-54∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 10.26

Max. 26.01

Food Category Nonalcoholic beverages

Usual Max. 1.74 3.05 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 6.26 7.95

Max. 17.37 21.45

Food Category Soft candy

Usual 9.44

Max. 20.86

(Part 2 of 2)

Synthesis: By condensation of heliotropin with acetone, followed by hydrogenation in the presence of a palladium catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-3(or 5- or 6-)-ETHOXYPYRAZINE CAS No.: CoE No.:

977044-46-4 n/a

FL No.: EINECS No.:

n/a FEMA No.: 251-184-6 JECFA No.:

3569 789

NAS No.:

3569

Description: 2-Methyl-3(or 5 or 6)-ethoxypyrazine has a roast, chocolate odor. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.127 mgIOFI: n/a Empirical Formula/MW:

C7H10N2O/138.17

Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Assay

99.15% as a mixture of isomers (83.88% as 2-methyl-3-ethoxy pyrazine; 15.27% as 2-methyl-5(6)-ethoxy pyrazine)

Insoluble in water; miscible in fats

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy

Usual 2.00 0.50

Max. 2.00 0.50

Food Category Gelatins, puddings Nonalcoholic beverages

Note: Not to be used at more than 10.00 ppm in the finished food. Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

Usual 3.00 0.50

Max. 3.00 0.50

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METHYL ETHYL SULFIDE Synonyms: Diisopropyl sulfide; Ethane, (methylthio)-; Ethyl methyl sulfide; Ethyl methyl thioether; Methyl ethyl sulfide; (Methylthio)ethane; 1-(Methylthio)ethane; Sulfide, ethyl methyl; 2-Thiobutane CAS No.: CoE No.:

625-80-9 n/a

FL No.: EINECS No.:

12.016 210-911-7

FEMA No.: JECFA No.:

3860 453

Description: Methyl ethyl sulfide has a cabbage-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.499719 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C6H14S/118.24 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% min

Solubility

Boiling point 65-67∞C

Specific gravity

1.389-1.399 Soluble in alcohol and oils; insoluble in water 0.842-0.847

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 1.00 0.20 0.04 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.10 0.01 4.00 0.20 1,000 0.20

Max. 1.00 0.10 44.00 2.00 1,000 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, chicken, beef, pork, rum, bourbon whiskey and coffee.

METHYL ETHYL TRISULFIDE Synonyms: Ethyl methyl trisulfide; Trisulfide, ethyl methyl; 2,3,4-Trithiohexane CAS No.: CoE No.:

31499-71-5 FL No.: n/a EINECS No.:

12.155 n/a

FEMA No.: JECFA No.:

Description: Methyl ethyl trisulfide has a powerful odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a

3861 583

NAS No.:

n/a

Individual: n/a

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Flavor Ingredients

FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.063440 mg Empirical Formula/MW: C3H8S3/140.29

1185

IOFI: n/a

Specifications: (JECFA, 2000) Appearance

Pale-yellow liquid

Refractive index

Assay

97% min

Solubility

1.510-1.520 Very slightly soluble in water; soluble in alcohol and oils

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 0.30

Max. 4.00 2.00 0.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef, coffee, roasted peanuts and durian (Durio zibethinus).

2-METHYL-3-FURANTHIOL Synonyms: 3-Furanthiol, 2-methyl-(8CI) (9CI); 2-Methyl-3-furanthiol; 2-Methylfuran-3thiol CAS No.: CoE No.:

28588-74-1 FL No.: n/a EINECS No.:

13.055 249-094-7

FEMA No.: JECFA No.:

3188 n/a

NAS No.:

3188

Description: 2-Methyl-3-furanthiol has an odor and taste of roasted meat. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.033 mg IOFI: n/a Empirical Formula/MW: C5H6OS/114.16 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.05 0.10

Max. 1.00 1.00

Food Category Meat products Nonalcoholic beverages

Usual Max. 0.10 1.00 0.05 1.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 0.10 0.05

Max. 1.00 0.50

Food Category Soft candy

Usual 0.10

Max. 1.00

(Part 2 of 2)

Synthesis: By a patented process. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Sulfurous, fishy, meaty, salmon and tuna-like with a slight roasted nuance. Natural occurrence: Reported found in fatty fish, raw chicken, cooked beef and coffee.

5-METHYLFURFURAL Synonyms: 5-Methyl-2-furaldehyde; a-Methylfurfural; 2-Formyl-5-methylfuran; 2-Furaldehyde, 5-methyl-; 2-Furancarboxaldehyde, 5-methyl-; 5-Methyl-2-furancarboxaldehyde; 5-Methyl furfural 5-Methyl-2-furfural; 5-Methylfurfural; 5-Methylfurfuraldehyde CAS No.: CoE No.:

620-02-0 119

FL No.: EINECS No.:

13.001 210-622-6

FEMA No.: JECFA No.:

2702 745

NAS No.:

2702

Description: 5-Methylfurfural has a sweet, spicy, warm odor with a sweet, caramel-like flavor. Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.719 mg IOFI: Nature Identical Empirical Formula/MW: C6H6O2/110.11 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

187∞C 1.525-1.532

Specific gravity

Slightly soluble in water; soluble in oils, miscible in ethanol 1.098-1.108

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies

Usual 1.04 1.25 1.20 2.00

Max. 1.88 2.75 2.20 4.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 5.00 1.00 0.05 1.25

Max. 10.00 1.50 0.10 2.25

Synthesis: From sucrose with HCl, followed by treating with stannous chloride; from various methylpentoses by distillation with acid. Aroma threshold values: Detection: 6 ppm Taste threshold values: Taste characteristics at 50 ppm: Sweet, brown, caramellic, grain, maple-like.

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1187

Natural occurrence: Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, Parmesan cheese, yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato, sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp, oyster, clam, okra, pistachio nut and maté.

METHYL FURFURYL DISULFIDE Synonyms: Furan, 2-((methyldithio)methyl)- (9CI); 2-((Methyldithio)methyl)furan; Methyl furfuryl disulfide CAS No.: CoE No.:

57500-00-2 FL No.: n/a EINECS No.:

13.064 260-773-7

FEMA No.: JECFA No.:

3362 n/a

NAS No.:

3362

Description: Methyl furfuryl disulfide has a berry, fruity, vegetable flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.257 mg IOFI: Nature Identical Empirical Formula/MW: C6H8OS2/160.26 Specifications: Boiling point 60-61∞C at 0.8 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in wheat bread, pork liver, coffee and malt.

2-METHYL-3 or 5 or 6-(FURFURYLTHIO) PYRAZINE Synonyms: (1) 2-Furfurylthio-3-methylpyrazine; (2) 2-furfurylthio-5-methylpyrazine; (3) 2furfurylthio-6-methylpyrazine; (3,5 or 6)-Furfurylthio-2-methylpyrazine; 2-Methyl-3 or 5 or 6-(furfurylthio)pyrazine (mixture of isomers); Pyrazine, ((2-furanylmethyl)thio)methyl(9CI) CAS No.: CoE No.:

59035-98-2 FL No.: 2287 EINECS No.:

13.151 n/a

FEMA No.: JECFA No.:

3189 n/a

NAS No.:

3189

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Description: 2-Methyl-3 or 5 or 6-(furfurylthio) pyrazine has a roasted, coffee-like flavor. Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.170 mg IOFI: Artificial Empirical Formula/MW:

C10H10N2OS/206.27 (c = 206.051385)

Specifications: (Burdock, 1997) C: 58.23%; H: 4.89%; N: 13.58%; O: 7.76%; S: 15.54% Boiling point 153-156∞C at 10 mmHg (mixture)

Assay

Refractive index

n = 1.2164

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.50 0.47 0.55

Max. 1.00 1.20 0.87 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.30 0.47 0.50

Max. 0.60 0.87 1.20

Synthesis: A mixture of 2-methyl 3-, 5-, and 6-chloropyrazine is prepared by chlorination of 2-methylpyrazine; sodium furfuryl mercaptide is added to this mixture to give the three isomers. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL FUROATE Synonyms: Methyl pyromucate; Furan-alpha-carboxylic acid methyl ester; 2-Furancarboxylic acid, methyl ester (9CI); 2-Furoic acid, methyl ester (8CI); Methyl 2-furancarboxylate; Methyl 2-furoate; Methyl pyromucate; Pyromucic acid methyl ester CAS No.: CoE No.:

611-13-2 358

FL No.: EINECS No.:

13.002 210-254-6

FEMA No.: JECFA No.:

2703 746

NAS No.:

2703

Description: Methyl furoate has a pleasant, fruity odor similar to mushroom, fungus or tobacco with a sweet, tart, fruity taste that is quite heavy. Consumption: Annual: 383.33 Individual: 0.0003248 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: Group ADI: 0 to 0.5 mg/kg. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.899 mg IOFI: Nature Identical Empirical Formula/MW: C6H6O3/126.11 Specifications: (JECFA, 2000) Acid value

1.0 (max) Colorless to pale-yellow Appearance liquid Assay 98% Boiling point 181∞C

Refractive index Solubility Specific gravity

1.485-1.490 Insoluble to slightly soluble in water; soluble in alcohol; miscible in alcohol 1.176-1.181

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 1.65 1.81 1.71

Max. 1.00 2.89 2.34 2.03

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.12 5.00 1.65 1.69

Max. 3.12 10.00 1.81 2.51

Synthesis: From 2-furoic acid in methanol solution in the presence of HCl as catalyst (oxidation or Carmizzaro reaction). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cranberry, guava, baked potato, raisin, papaya, blackberry, baked potato, tomato, cognac, coffee, filbert, peanut, cocoa, passion fruit, almonds, tamarind, soursop, dried bonito, kiwifruit, mountain papaya, wild rice and okra.

2-METHYL-3(2-FURYL)ACROLEIN Synonyms: Furfurylidene-2-propanal; a-Methyl-b-furylacrolein; a-Methylfurylacrolein; 2Propenal, 3-(2-furanyl)-2-methyl-; 3-Furanacrolein, 2-methyl-; 3-(2-Furanyl)-2-methyl-2propenal; 3-(2-Furyl)methacrylaldehyde; alpha-Methyl-beta-furylacrolein; 2-Methyl-3furylacrolein; 2-Methyl-3-(2-furyl)acrolein; 2-Methyl-3-(2-furyl)propenal; 2-Propenal, 3(2-furanyl)-2-methyl- (9CI) CAS No.: CoE No.:

874-66-8 n/a

FL No.: EINECS No.:

13.046 212-866-9

FEMA No.: JECFA No.:

Consumption: Annual: 16.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.141 mg Empirical Formula/MW: C8H8O2/136.15

2704 n/a

NAS No.:

2704

Individual: 0.00001412 mg/kg/day

IOFI: n/a

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Specifications: (Burdock, 1997) Boiling point

22∞C

Specific gravity

1.10

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 15.00 1.70

Max. 1.00 15.00 1.70

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.0014 1.33

Max. 1.50 4.30 2.67

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(5-METHYL-2-FURYL)BUTANAL Synonyms: 3-(5-Methyl-2-furyl) butyraldehyde; beta,5-Dimethyl-2-furanpropanal; beta, 5-Dimethylfuran-2-propionaldehyde; 2-Furanpropanal, beta, 5-dimethyl-(9CI); 3-(5Methyl-2-furyl)-butanal CAS No.: CoE No.:

31704-80-0 FL No.: n/a EINECS No.:

13.058 250-771-4

FEMA No.: JECFA No.:

3307 n/a

NAS No.:

3307

Description: 3-(5-Methyl-2-furyl)butanal has vegetable, fruity, fatty undertones. Consumption: Annual: 63.33 lb Individual: 0.00005367 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.032 mg IOFI: Artificial Empirical Formula/MW: C9H12O2/152.19 Specifications: (Burdock, 1997) Boiling point

93-94∞C at 14 mmHg

Specific gravity

1.009

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Frozen dairy Fruit ices

Usual 0.10 2.50 0.40 0.40

Max. 0.10 2.50 0.40 0.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 0.10 1.20

Max. 1.20 0.10 1.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fruity with fatty nuances. Natural occurrence: Not reported found in nature.

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bis-(2-METHYL-3-FURYL)DISULFIDE CAS No.: CoE No.:

28588-75-2 FL No.: 723 EINECS No.:

13.016 249-095-2

FEMA No.: JECFA No.:

3259 n/a

NAS No.:

3259

Description: bis-(2-Methyl-3-furyl)disulfide has an overall roasty, meat-like, sulfur-like odor. This compound showed the highest flavor dilution factors among the 29 odor-active volatiles prepared from thermally treated cystine/ribose solution. Consumption: Annual: 1.00 lb Individual: 0.00000056 mg/kg/day Regulatory Status: CoE: Approved. FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.026 mg IOFI: n/a Empirical Formula/MW: C10H10O2S2/226.31 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 0.10 0.10 0.10

Max. 0.10 0.10 0.10

Food Category Meat products Soups

Usual 0.10 0.10

Max. 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked beef and black and green tea.

bis-(2-METHYL-3-FURYL)TETRASULFIDE CAS No.: CoE No.:

28588-76-3 FL No.: 724 EINECS No.:

13.017 n/a

FEMA No.: JECFA No.:

3260 n/a

NAS No.:

3260

Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.036 mg IOFI: Artificial Empirical Formula/MW: C10H10O2S4/290.45

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Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Gravies

Usual 0.10 0.10 0.10 0.10 0.10

Max. 0.10 0.10 0.10 0.10 0.10

Food Category Milk products Meat products Other grain Soups

Usual 0.10 0.10 0.10 0.10

Max. 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)-3-[(2-METHYL-3-FURYL)THIO]-2-BUTANONE Synonyms: 2-Butanone, 3-[(2methyl-3-furanyl)thio]-; 3-[(2-Methyl-3-furyl)sulfanyl]-2butanone; 3-[(2-Methyl-3-furanyl)sulfanyl]-2-butanone; 3-(2-Methyl-3-furylthio)-2-butanone CAS No.: CoE No.:

61295-44-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4056 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Trade association guidelines: PADI: 0.000321 mg (FEMA) Empirical Formula/MW: H3C

C9H12O2S/184.26

O

NAS No.:

n/a

Individual: n/a

IOFI:n/a O

S H3C

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Gravies Meat products Poultry

Usual 0.004 0.001 0.001

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Max. 0.04 0.01 0.01

Food Category Seasonings, flavors Snack foods Soups

Usual Max. 10.00 100.00 0.001 0.01 0.003 0.03

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3-[(2-METHYL-3-FURYL)-THIO]-4-HEPTANONE Synonyms: 1,3-Diethylacetonyl 2-methyl-3-furyl sulfide; 4-Heptanone, 3-((2-methyl-3furyl)thio)-; 3-((2-Methyl-3-furyl)thio)-4-heptanone; 3-((2-Methyl-3-furyl)thio)heptan4-one CAS No.: CoE No.:

61295-41-8 FL No.: n/a EINECS No.:

13.077 262-690-1

FEMA No.: JECFA No.:

3570 n/a

NAS No.:

3570

Description: 3-[(2-Methyl-3-furyl)-thio]-4-heptanone has a roasted meat odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.262 mg IOFI: Artificial Empirical Formula/MW: C12H18O2S/226.33 Specifications: (Burdock, 1997) Appearance Liquid Assay 97.2% Boiling point 85-86∞C at 0.3 mmHg

Refractive index Solubility Specific gravity

1.4986 at 20∞C Insoluble in water; soluble in fat 1.043 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-[(2-METHYL-3-FURYL)-THIO]-5-NONANONE Synonyms: 1,3-Dipropylacetonyl 2-methyl-3-furyl sulfide; 5-Nonanone, 4-[(2-methyl-3furyl)thio]-; 4-((2-Methyl-3-furyl)thio)-5-nonanone; 4-((2-Methyl-3-furyl)thio)nonan5-one CAS No.: CoE No.:

61295-50-9 FL No.: n/a EINECS No.:

13.078 262-691-7

FEMA No.: JECFA No.:

3571 n/a

NAS No.:

3571

Description: 4-[(2-Methyl-3-furyl)-thio]-5-nonanone has a meat-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.262 mg Empirical Formula/MW:

IOFI: Artificial

C14H22O2S/254.39 Specifications: (Burdock, 1997) Appearance Liquid Assay 97.7% Boiling point 102-103∞C at 0.25 mmHg

Refractive index Solubility Specific gravity

1.4926 at 20∞C Insoluble in water; soluble in fat 1.009 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)3-METHYL-GAMMA-DECALACTONE Synonyms: 2(3H)-Furanone,5-hexyldihydro-4-methyl-(9CI); 5-Hexyldihydro-4-methylfuran-2(3H)-one CAS No.: CoE No.:

67663-01-8 FL No.: n/a EINECS No.:

n/a 266-847-5

FEMA No.: JECFA No.:

3999 1158

NAS No.:

n/a

Description: (+/–)3-Methyl-gamma-decalactone has a floral aroma. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2003) Trade association guidelines: PADI: 0.273 mg (FEMA) IOFI: Empirical Formula/MW: CH3

C11H20O2/184.28

O

O

CH3

Specifications:(JECFA, 2003) Acid value Appearance Assay Boiling point

1 Clear liquid; floral aroma 94 (sum of cis and trans isomers) 110-115∞C (3.5 mmHg)

Identification test Refractive index Solubility Specific gravity

NMR spectra 1.446-1.452 Insoluble in water 1.015-1.025 (20∞C)

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Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Frozen dairy Fruit ices

Usual 0.50 1.00 1.00 2.00 1.00 1.00 0.50

Max. 1.50 3.00 3.00 4.00 2.00 2.00 1.50

Food Category Gelatins, puddings Hard candy Jams/jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00 0.50 0.30 1.00

Max. 1.50 1.50 3.00 1.50 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

6-METHYL-3,5-HEPTADIEN-2-ONE Synonyms: 2-Methyl-hepta-2,4-dien-6-one; Methyl heptadienone; 1-Acetyl-4-methyl-1,3pentadiene; 3,5-Heptadien-2-one, 6-methyl-; 6-Methyl-3,5-heptadien-2-one; 6-Methylhepta-3,5-dien-2-one CAS No.: CoE No.:

1604-28-0 n/a

FL No.: EINECS No.:

07.099 216-507-7

FEMA No.: JECFA No.:

3363 n/a

NAS No.:

3363

Description: 6-Methyl-3,5-heptadine-2-one has a cinnamon-like odor with a coconut undertone. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.161 mg IOFI: Nature Identical Empirical Formula/MW: C8H12O/124.18 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Colorless to pale-yellow oily liquid 190∞C; 83.5∞C at 9 mmHg 0.5306 at 20∞C

Solubility Specific gravity

Almost insoluble in water; soluble in alcohol and oils 0.8980 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.0006 0.50

Max. 4.50 0.0064 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 1.10

Max. 0.05 0.05 9.00

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Synthesis: By reacting 2-methylbuten-2-al with acetone in the presence of sodium ethylate or sodium hydroxide; by pyrolysis of tertiary acetylenic carbinyl acetoacetates in the presence of an acid catalyst. Aroma threshold values: Detection: 375 ppb Taste threshold values: Taste characteristics at 30 ppm: Green and sweet with a brown, herbal aftertaste. Natural occurrence: Reported as occurring in the oil of lavandin, grapes, tomato and tomato paste, green tea, filberts, cooked rice and rice bran, licorice, corn oil and lemon balm.

METHYL HEPTANOATE Synonyms: Methyl heptoate; Heptanoic acid, methyl ester; Methyl enanthate; Methyl heptanoate; Methyl n-heptylate; Methyl oenanthylate CAS No.: CoE No.:

106-73-0 368

FL No.: EINECS No.:

09.096 203-428-8

FEMA No.: JECFA No.:

2705 167

NAS No.:

2705

Description: Methyl heptanoate has a strong, almost fruity, orris-like odor and currant-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.378 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance Colorless liquid Assay 99% Boiling point 173.8∞C

Refractive index Solubility Specific gravity

1.4114-1.41334 Soluble in organic solvents 0.87115 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.57 1.25

Max. 2.00 3.24 2.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.08 0.81 1.45

Max. 2.16 2.00 2.66

Synthesis: By treating heptanoic acid with methyl alcohol in the presence of HCl or H2SO4. Aroma threshold values: Detection: 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in cranberry, papaya, pineapple, blackberry, strawberry, peas, pepper, Parmesan cheese, hop oil, white wine, olive, starfruit, malt, Bourbon vanilla, mountain papaya, endive, nectarine, lanb’s lettuce, mussel, spineless monkey orange and rooibus tea (Aspalathus linearis).

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1197

2-METHYLHEPTANOIC ACID Synonyms: Hexane-2-carboxylic acid; Isocaprylic acid; Isooctanoic acid; Methylamylacetic acid; 2-Methyloenanthic acid; Heptanoic acid, 2-methyl- (8CI) (9CI); 2-Methylheptanoic acid CAS No.: CoE No.:

1188-02-9 2003

FL No.: EINECS No.:

08.047 214-704-2

FEMA No.: JECFA No.:

2706 n/a

NAS No.:

2706

Description: 2-Methylheptanoic acid has a fatty, sour odor (rancid-like); sour, fruity and nutlike flavor. Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.315 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (Burdock, 1997) Appearance

Boiling point Melting point Optical rotation

Colorless, oily liquid; solidifies in the cold to colorless or white scaly crystals dl-, 121-122∞C at 13 mmHg; d-, 94-96∞C at 1 mmHg; 220∞C 15∞C d-, + 8∞9''; l-, -15∞6

Refractive index

Solubility Specific gravity

At 25∞C: l-, 1.4233; d-, 1.4235 Very slightly soluble in water; soluble in alcohol and oils l-, 0.902 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.70 0.01 1.14

Max. 10.28 0.01 9.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.14 0.22 1.03

Max. 9.58 1.13 4.94

Synthesis: By decarboxylation of methylamyl malonic acid; two optically active isomers and an optically inactive form can be prepared. Aroma threshold values: Detection: 29.5 ppm Taste threshold values: Taste characteristics at 40 ppm: Waxy, soapy, oily and fatty. Natural occurrence: Reported found in boiled mutton and black tea.

2-METHYLHEPTAN-3-ONE Synonyms: 3-Hepanone, 2-methyl; 2-Methyl-3-heptanone; Butyl isopropyl ketone; Isopropyl pentyl ketone CAS No.: CoE No.:

13019-20-0 FL No.: n/a EINECS No.:

n/a 235-877-0

FEMA No.: JECFA No.:

4000 1156

NAS No.:

n/a

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Description: n/a Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 2.812 mg (FEMA) IOFI: Empirical Formula/MW: CH3

C8H16O/128.21

H3C

CH3

O

Specifications: (JECFA, 2003) Appearance

Colorless to pale yellow liquid

Solubility

Insoluble in water, soluble in fats; miscible with alcohol at room temeperature

Assay

98% (minimum)

Specific gravity Identification

0.811-0.821 NMR spectra

Boiling point 158-160∞C Refractive 1.408-1.413 index

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 12.00 25.00 10.00

Max. 10.00 25.00 40.00 20.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual 12.00 8.00 7.00

Max. 24.00 16.00 15.00

Synthesis: n/a Aroma threshold values: Odor detection threshold in water = 0.024 to 0.058 ppm Taste threshold values: n/a Natural occurrence: Reportedly present in Muscadine grapes (Vitis rotundifolia), cooked chicken and wine (white and rose).

6-METHYL-5-HEPTEN-2-ONE Synonyms: 2-Methyl heptenone; 2-Methyl-2-hepten-6-one; Methyl hexenyl ketone; 5-Hepten-2-one, 6-methyl- (8CI) (9CI); 6-Methyl-5-hepten-2-one; 6-Methyl-5-heptene-2-one; Methylheptenone; Methyl heptenone; 6-Methylhept-5-en-2-one CAS No.: CoE No.:

110-93-0 149

FL No.: EINECS No.:

07.015 203-816-7

FEMA No.: JECFA No.:

2707 n/a

NAS No.:

2707

Description: 6-Methyl-5-hepten-2-one has a strong, fatty, green, citrus-like odor and bittersweet taste reminiscent of pear. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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Flavor Ingredients

JECFA: n/a Trade association guidelines: FEMA PADI: 0.546 mg Empirical Formula/MW:

1199

IOFI: Nature Identical

C8H14O/126.19 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Assay

98% of C8H14O

Boiling point 73.1∞C (18 mmHg)

Refractive index 1.438-1.442 Miscible in alcohol, most fixed oils, ether; Solubility insoluble in water; 1:2 in 70% alcohol Specific gravity 0.846-0.854 at 25∞ /25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 1.75 4.21 1.60 0.94

Max. 0.50 3.34 7.78 3.03 1.67

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 1.10 1.58 1.77

Max. 10.00 1.10 2.80 3.34

Synthesis: From oil of lemongrass or from citral by refluxing for 12 hours in aqueous solution containing K2CO3, and subsequent distillation and vacuum fractionation; from acetoacetic ester and methyl-buten-3-ol-2 with aluminum alcoholate in Carroll’s reaction followed by pyrolysis of the ester. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a Natural occurrence: Originally identified in lemongrass; it has been reported found in the essential oils of palmarosa, lemon, citronella, vervain, geranium, Ocimum canum, Artemisia scoparia, Urtica dioica and others. Also reported found in apple, apricot, sweet and sour cherry, orange juice, citrus peel oils, bilberry, lingonberry, cranberry, guava, grapes, melon, peach, pear, raspberry, strawberry, blackberry, carrot, celery, tomato, potato, clove bud and leaf, ginger, peppermint oil, thymus, Gruyere cheese, butter, beef, hop oil, beer, cognac, cider, white wine, cocoa, tea, peanut oil, avocado, Arctic bramble, cloudberry, olive, passion fruit, plumcot, rose apple, marjoram, starfruit, mango, fig, rice, rice bran, quince, origanum, calamus, buckwheat, corn oil, wort, dried bonito, elderberry, cherimoya, kiwifruit, mountain papaya, endive, lemon balm, clary sage, nectarine, clam, Cape gooseberry, maté, German chamomile oil and mastic gum leaf oil.

5-METHYL-2-HEPTEN-4-ONE Synonyms: Filbertone; hazeltone; 2-Hepten-4-one, 5-methyl CAS No.: CoE No.:

81925-81-7 FL No.: n/a EINECS No.:

07.139 n/a

FEMA No.: JECFA No.:

3761 n/a

NAS No.:

n/a

Description: 5-Methyl-2-hepten-4-one has a hazelnut, metallic, buttery odor and a hazelnut, buttery, mushroom taste. Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.715 mg Empirical Formula/MW:

IOFI: n/a

C8H14O/126.19 Specifications: (Burdock, 1997) Assay

94.5% -trans; 4% -cis

Boiling point 86-87∞C at 60 mm/bar Refractive index 1.4438 at 20∞C

Solubility Specific gravity

Slightly soluble in water; soluble in oils 0.8483 at 25∞C; 0.848-0.858 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.50 7.50 7.50 25.00 4.00 5.00 1.00 0.75 1.00 3.50

Max. 0.50 20.00 20.00 50.00 20.00 20.00 5.00 5.00 5.00 20.00

Food Category Hard candy Imitation dairy Jam, jellies Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 4.00 1.50 1.00 1.50 0.50 5.00 7.50 4.00 1.00

Max. 20.00 10.00 5.00 10.00 0.50 20.00 20.00 20.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Nutty, roasted, coffe, cocoa, brown with an earthy brown and meaty nuance. Natural occurrence: Reported found in hazelnuts and roasted filberts.

(E)-6-METHYL-3-HEPTEN-2-ONE Synonyms: 3-Hepanone, 2-methyl; 2-Methyl-3-heptanone; Butyl isopropyl ketone; Isopropyl pentyl ketone; trans-6-Methylhept-3-en-2-one CAS No.: CoE No.:

20859-10-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4001 1138

NAS No.:

n/a

Description: (E)-6-Methyl-3-hepten-2-one has an oily-green, pungent, herbaceous odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2002)

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Trade association guidelines: PADI: 0.607 mg (FEMA) Empirical Formula/MW:

IOFI: n/a CH3

H3C

C8H14O/126.20

1201

CH3

O

Specifications: (JECFA, 2002) Appearance

Colorless liquid

Refractive index

Assay

96% (minimum)

Solubility

Boiling point 178-170∞C IdentificaNMR spectra tion test

Specific gravity

1.438-1.447 Insoluble in water, soluble in fats and nonpolar solvents; miscible with ethanol at room temperature 0.840-0.850

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Frozen dairy Hard candy

Usual 1.00 3.00 2.00 2.00

Max. 1.50 6.00 4.00 4.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 1.50 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

5-METHYL-2,3-HEXANEDIONE Synonyms: 2-Methyl-4,5-hexanedione; Acetyl isovaleryl; Isobutyl methyl diketone; Isobutyl methyl glyoxal; Acetyl isopentanoyl; Acetylisopentanoyl; 2,3-Hexanedione, 5-methyl(8CI) (9CI); 5-Methyl-2,3-hexanedione; 5-Methylhexane-2,3-dione CAS No.: CoE No.:

13706-86-0 FL No.: 11148 EINECS No.:

07.093 237-241-8

FEMA No.: JECFA No.:

3190 414

NAS No.:

3190

Description: 5-Methyl-2,3-hexanedione has a powerful, oily-buttery odor and a sweet taste in aqueous solution. Consumption: Annual: 106.67 lb Individual: 0.00009039 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Considered for specifications only (1999) Trade association guidelines: FEMA PADI: 3.886 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2000) Appearance

Yellowish, liquid oil

Refractive index

1.408-1.414 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Assay

95%

Solubility

Boiling point 138∞C

Specific gravity

Slightly soluble in water; miscible with alcohol, propylene glycol and glycerol 0.908 at 22∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.00 10.00 10.00

Max. 20.00 20.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 10.00

Max. 6.00 20.00

Synthesis: By bromination of mesityl oxide, followed by treatment of the resulting dibromide with sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee and American potato chips.

S-METHYL HEXANETHIOATE Synonyms: Hexanethioic acid, S-methyl ester; Methanethiol caproate CAS No.: CoE No.:

2432-77-1 n/a

FL No.: EINECS No.:

n/a 219-410-8

FEMA No.: JECFA No.:

3862 489

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H14OS/146.25 Specifications: (JECFA, 2000) Appearance Assay

Colorless to pale-yellow liquid 95% min

Solubility Specific gravity

Soluble in alcohol and oil 0.829-0.834

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

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1203

Taste threshold values: n/a Natural occurrence: Reported found in fish oil, hop oil, beer and durian (Durio zibethinus).

METHYL HEXANOATE Synonyms: Caproic acid methyl ester; Hexanoic acid, methyl ester (8CI) (9CI); Methyl caproate; Methyl capronate; Methyl hexanoate; Methyl n-hexanoate; Methyl hexoate; Methyl hexylate CAS No.: CoE No.:

106-70-7 319

FL No.: EINECS No.:

09.069 203-425-1

FEMA No.: JECFA No.:

2708 n/a

NAS No.:

2708

Description: Methyl hexanoate has an ether-like odor reminiscent of pineapple. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.483 mg IOFI: Nature Identical Empirical Formula/MW: C4H14O2/130.18 Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Boiling point

151∞C; 56∞C at 20 mmHg

Solubility

Melting point

-71∞C

Specific gravity

1.4049 at 20∞C Insoluble in water; soluble in alcohol 0.8850 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 11.03 17.83 13.80

Max. 5.00 32.21 26.50 40.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 9.55 3.75 3.16 9.34

Max. 30.85 3.75 10.16 27.86

Synthesis: By reacting methyl alcohol with hexanoic acid at 130 to 140∞C in the presence of concentrated H2SO4 and distilling the ester from the reaction mixture. Aroma threshold values: Detection: 10 to 87 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple, apple, apricot, orange juice, black currants, guava, grapes, melon, papaya, pineapple, raspberry, blackberry, strawberry, potato, tomato, pepper, rye bread, cheeses, butter, milk, beef mutton, hop oil, beer, grape wine, cider, coffee, tea, honey, cloudberry, durian (Durio zibethinus), olive, passion fruit, plumcot, mushroom, starfruit, mango, wood apple, licorice, soursop, cashew apple, wort, cherimoya, kiwifruit, babaco fruit (Carica pentagona Heilborn), Bourbon vanilla, mountain papaya, oyster, custard apple, nectarine, naranjilla, lamb’s lettuce, loganberry, Cape gooseberry, spineless monkey orange, Chinese quince and pawpaw.

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2-METHYLHEXANOIC ACID Synonyms: 2-Methylcaproic acid; 2-Butylpropionic acid; Butyl methylacetic acid; Hexane2-carboxylic acid; Hexanoic acid, 2-methyl- (8CI) (9CI); 2-Methylhexanoic acid CAS No.: CoE No.:

4536-23-6 582

FL No.: EINECS No.:

08.035 224-883-9

FEMA No.: JECFA No.:

3191 265

NAS No.:

3191

Description: 2-Methylhexanoic acid has a fruity odor. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: Approved. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake. Trade association guidelines: FEMA PADI: 0.451 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1998) Appearance Colorless, oily liquid Assay 90% min Boiling point 105∞C at 5 mmHg

Refractive index Solubility Specific gravity

1.419-1.422 at 25∞C Miscible with water, ether and alcohol 0.914-0.918 at 20/20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gelatins, puddings

Usual 3.00 1.50

Max. 4.00 3.50

Food Category Soft candy

Usual 1.50

Max. 4.00

Synthesis: By catalytic hydrogenation of hexadien-2-carboxylic acid. Aroma threshold values: Detection: 920 ppb to 2.7 ppm Taste threshold values: Taste characteristics at 40 ppm: Oily, creamy, dairy and fatty. Natural occurrence: Reported found in baked potato, Parmesan cheese, raw and cooked mutton, roasted lamb, cognac and black tea.

5-METHYLHEXANOIC ACID Synonyms: Hexanoic acid, 5-methyl-; Isoheptanoic acid; Isovenanthic acid CAS No.: CoE No.:

628-46-6 10142

FL No.: EINECS No.:

08.061 n/a

FEMA No.: JECFA No.:

3572 266

NAS No.:

3572

Description: 5-Methylhexanoic acid has a fermented cheese odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 1.477 mg Empirical Formula/MW:

1205

IOFI: n/a

C7H14O2/130.19 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Liquid 94% 216∞C

Refractive index Solubility Specific gravity

1.422 Soluble in water; miscible in fat 0.912 at 24∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Imitation dairy

Usual 10.00 5.00

Max. 10.00 5.00

Food Category Snack foods Soups

Usual 5.00 3.00

Max. 5.00 3.00

Synthesis: n/a Aroma threshold values: Detection: 4.6 to 27 ppm Taste threshold values: n/a Natural occurrence: Reported found in heated pork, strawberry, tea, mango and babaco fruit (Carica pentagona Heilborn).

METHYL 2-HEXENOATE Synonyms: Methyl-a,b-hexenoate; Methyl-b-propylacrylate; 2-Hexenoic acid, methyl ester; Methyl 2-hexenoate CAS No.: CoE No.:

2396-77-2 583

FL No.: EINECS No.:

09.181 n/a

FEMA No.: JECFA No.:

2709 n/a

NAS No.:

2709

Description: Methyl 2-hexenoate has a green, musty, earthy, sweet, fruity odor and a very powerful, sharp, green-fruity flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.991 mg IOFI: n/a Empirical Formula/MW: C7H12O2/128.17 Specifications: (Burdock, 1997) Appearance

Colorless, mobile liquid

Solubility

Boiling point

56-58∞C at 13 mmHg; 53-56∞C at 7 mmHg; 169∞C

Very slightly soluble in water; soluble in alcohol and oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 1.00

Max. 3.00

Food Category Gelatins, puddings

Usual Max. 2.00 4.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 4.50 3.00

Max. 6.50 5.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 2.00 3.50 2.68 3.70 (Part 2 of 2)

Synthesis: By boiling the corresponding acid with methanol in the presence of concentrated H2SO4 in chloroform and subsequent elimination of water from the vapors using MgSO4; also from 3-chloropropionic acid methyl ester and anhydrous sodium acetate in acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in papaya, peas, soursop and mountain papaya.

METHYL-3-HEXENOATE Synonyms: Methyl hydrosorbate; 3-Hexenoic acid, methyl ester (8CI) (9CI); Methyl 3hexenoate; Methyl hex-3-enoate CAS No.: CoE No.:

2396-78-3 n/a

FL No.: EINECS No.:

09.267 219-256-1

FEMA No.: JECFA No.:

3364 334

NAS No.:

3364

Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.442 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1998) Appearance Assay

Colorless liquid 97%

Refractive index Specific gravity

1.422-1.428 0.912-0.922 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, green, sweet, banana-like. Natural occurrence: Reported found as a volatile component in cayenne and pineapple. Also reported found in prickly pear, soursop and mountain papaya.

3034_M.fm Page 1207 Thursday, October 21, 2004 1:27 PM

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1207

5-METHYL-3-HEXEN-2-ONE Synonyms: Isobutylidene acetone; 3-Hexen-2-one, 5-methyl-; 5-Methyl-3-hexen-2-one; 5Methylhex-3-en-2-one CAS No.: CoE No.:

5166-53-0 n/a

FL No.: EINECS No.:

07.106 225-950-5

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.170 mg Empirical Formula/MW:

3409 n/a

NAS No.:

3409

Individual: 0.00000028 mg/kg/day

IOFI: Nature Identical

C7H12O/112.17 Specifications: (Burdock, 1997) Boiling point Refractive index

77.5∞C at 50 mmHg 1.4395 at 22∞C

Specific gravity

0.8407 at 22∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 0.75 2.00 0.25 0.25

Max. 4.00 2.00 2.00 4.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.12 0.10 0.10

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, green tea, cooked and roasted shrimp.

5-METHYL-5-HEXEN-2-ONE Synonyms: Methallyl acetone; 4-Acetyl-2-methyl-1-butene; 5-Hexen-2-one, 5-methyl(8CI) (9CI); 5-Methyl-5-hexen-2-one; 5-Methylhex-5-en-2-one CAS No.: CoE No.:

3240-09-3 n/a

FL No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

07.100 221-807-6

FEMA No.: JECFA No.:

3365 n/a

NAS No.:

3365

Individual: 0.00000621 mg/kg/day

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Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: Nature Identical

C7H12O/112.17 Specifications: (Burdock, 1997) Boiling point Refractive index

148-149∞C 1.4279 at 25∞C

Specific gravity

0.8475 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.75 0.25 0.25

Max. 0.75 0.25 0.25

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.12 0.80 2.00

Max. 0.12 2.00 4.00

Synthesis: From methallyl alcohol, the corresponding methallyl alcohol, acetoacetone is prepared, dissolved in diphenyl ether, and finally heated to between 200 and 215∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL p-HYDROXYBENZOATE Synonyms: Methyl parasept; Nipagin; Tegosept M; Abiol; Aseptoform; Benzoic acid, phydroxy-, methyl ester (8CI); Benzoic acid, 4-hydroxy-, methyl ester (9CI); p-Carbomethoxyphenol; p-Hydroxybenzoic acid, methyl ester; 4-Hydroxybenzoic acid, methyl ester; Maseptol; Metaben; Methaben; p-Methoxycarbonylphenol; 4-(Methoxycarbonyl)phenol; Methyl butex; Methyl chemosept; Methyl ester of p-hydroxybenzoic acid; Methyl phydroxybenzoate; Methyl 4-hydroxybenzoate; Methyl p-oxybenzoate; Methyl paraben; Methyl parahydroxybenzoate; Methyl parathion; Methylben; Methylparaben; Metoxyde; Paraben; Parasept; Paridol CAS No.: CoE No.:

99-76-3 n/a

FL No.: EINECS No.:

n/a 202-785-1

FEMA No.: JECFA No.:

2710 n/a

NAS No.:

2710

Description: Methyl p-hydroxybenzoate is odorless or has a faint characteristic odor and a slight burning taste. Methyl p-hydroxybenzoate is more commonly known as methyl paraben and is an ester of p-hydroxybenzoic acid. Consumption: Annual: 1250.00 lb Individual: 0.001059 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 184.1490; 150.161, 150.141 FDA (other): Approved as an excipient. (CDER, 1999) JECFA: ADI: 0 to 10 mg; as the sum of the ethyl, methyl and propyl esters (1973) Trade association guidelines: FEMA PADI: 0.221 mg IOFI: n/a Empirical Formula/MW: C8H8O3/152.15

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Specifications: (FCC, 1996) Acidity Appearance Assay

Heavy metals

Passes test Small, colorless crystals or a white, crystalline powder Not less than 99% and not more than 100.5% of C8H8O3 calculated on the dried basis Passes test

Loss on drying

Not more than 0.5%

Melting range

Between 125 and 128∞C

Residue on ignition

Not more than 0.05%

Solubility

Slightly soluble in water; soluble in alcohol; slightly soluble in glycerin and fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Nonalcoholic beverages

Usual 0.99 0.00 0.00 0.00

Max. 0.99 0.01 0.01 0.01

Food Category Processed vegetables Soft candy Sugar substitutes

Usual 1.00 0.00 0.50

Max. 1.00 0.01 0.50

Synthesis: Produced by the methanol esterification of p-hydroxybenzoic acid in the presence of sulfuric acid. The materials are heated for distillation in a glass-lined reactor under reflux. The acid is then neutralized with caustic soda and the product is crystallized by cooling. The crystallized product is centrifuged, washed, dried under vacuum, milled and blended, all in corrosion resistant equipment to avoid metallic contamination. Aroma threshold values: Detection: 2.6 ppm. Taste threshold values: n/a Natural occurrence: Reported present in cloudberry, yellow passion fruit juice, white wine, botrytised wine and Bourbon vanilla.

METHYL 3-HYDROXYHEXANOATE Synonyms: Hexanoic acid, 3-hydroxy-, methyl ester; Methyl b-hydroxycaproate; Methyl bhydroxyhexanoate; Methyl 3-hydroxycaproate; Hexanoic acid, 3-hydroxy-, methyl ester (8CI) (9CI); Methyl 3-hydroxyhexanoate CAS No.: CoE No.:

21188-58-9 FL No.: 10812 EINECS No.:

09.532 244-261-0

FEMA No.: JECFA No.:

3508 600

NAS No.:

3508

Description: Methyl 3-hydroxyhexanoate has an ethereal, wine-like, fruity, oily, aroma. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information required for evaluation (2001) Trade association guidelines: FEMA PADI: 0.352 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O3/146.19

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Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless to pale-yellow liquid 95% 65∞C (2 mmHg)

Refractive index Solubility Specific gravity

1.410-1.440 Insoluble in water and fats 0.994-1.010

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy

Usual 2.00 2.00 0.30 0.20

Max. 5.00 5.00 1.00 1.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.20 0.20 0.20

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Sweet, fruity, overripe, pineapple and tropical with woody nuances. Natural occurrence: Reported found in Valencia orange juice, passion fruit juice, pineapple, strawberry fruit and jam, wood apple, soursop, mountain papaya and naranjilla fruit.

METHYL 2-HYDROXY-4-METHYLPENTANOATE Synonyms: Methyl 2-hydroxyisocaproate; Pentanoic acid, 2-hydroxy-4-methyl-, methyl ester; Methyl 2-hydroxy-4-methylpentanoate; Methyl 2-hydroxy-4-methylvalerate CAS No.: CoE No.:

40348-72-9 FL No.: n/a EINECS No.:

09.548 254-883-4

FEMA No.: JECFA No.:

3706 590

NAS No.:

3706

Description: Methyl 2-hydroxy-4-methylpentanoate has a sweet, fruity, musty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.330 mg IOFI: n/a Empirical Formula/MW: C7H14O3/146.19 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 99% 72∞C at 10 mmHg

Refractive index Solubility

1.425-1.435 Slightly soluble in water, soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Synthesis: n/a

Usual 0.50 2.00 0.50 0.50

Max. 2.50 10.00 2.50 2.50

Food Category Hard candy Jam, jellies Nonalcoholic beverages

Usual 1.00 1.00 0.10

Max. 5.00 5.00 0.50

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guanabana.

2-(4-METHYL-2-HYDROXYPHENYL)PROPIONIC ACID-gg-LACTONE Synonyms: Dimethyl-3,6-benzo-2(3H)-furanone; Furaminton CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.524200 mg Empirical Formula/MW:

3863 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C10H10O2/162.19 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy Instant coffee, tea

Usual 2.00 10.00 5.00 2.00

Max. 10.00 50.00 20.00 10.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.00 1.00 5.00

Max. 10.00 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-METHYL-b b-HYDROXYPROPYL a-METHYL-b b-MERCAPTOPROPYL SULFIDE Synonyms: 2-Butanol, 3-[(2-Mercapto-1-methylpropyl)thio]-; 3-((2-Mercapto-1-metylpropyl)thio)-2-butanol CAS No.: CoE No.:

54957-02-7 FL No.: 2353 EINECS No.:

Consumption: Annual: 11.67 lb Regulatory Status: CoE: Approved. Food: 0.8 ppm FDA: n/a FDA (other): n/a

12.036 n/a

FEMA No.: JECFA No.:

3509 547

NAS No.:

3509

Individual: 0.00000988 mg/kg/day

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JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.192 mg Empirical Formula/MW:

IOFI: n/a

C8H16OS2/194.35 Specifications: (JECFA, 1999) Assay

99.7%

Solubility

Boiling point Refractive index

85-88∞C at 0.4 mmHg 1.516-1.526

Specific gravity

Insoluble in water, soluble in alcohol, slightly soluble in fats 1.040 (d, 20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.75 0.75

Max. 0.75 0.75

Food Category Meat products Soups

Usual 0.75 0.75

Max. 0.75 0.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: Sulfurous, roasted and meaty with a burnt, savory note. Natural occurrence: Not reported found in nature.

a-IONONE METHYL-a Synonyms: a-Cetone; a-Cyclocitrylidene butanone; a-Cyclocitrylidene methyl ethyl ketone; a-n-Methylionone; Raldeine; 5-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-4-penten-3one; Methyl-alpha-ionone; 1-Penten-3-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (R(E))- (9CI); (R-(E))-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)pent-1-en-3-one; 5-(2,6,6-Trimethyl-2-cyclohexenyl)-4-penten-3-one CAS No.: CoE No.:

127-42-4 143

FL No.: EINECS No.:

07.009 204-842-1

FEMA No.: JECFA No.:

2711 398

NAS No.:

2711

Description: Methyl-a-ionone has an odor similar to a-ionone, but lighter and more rounded. It has a pleasant, fruity and sweet nuance. Consumption: Annual: 128.33 lb Individual: 0.0001087 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food:5ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1999) Trade association guidelines: FEMA PADI: 8.153 mg IOFI: Artificial Empirical Formula/MW: C14H22O/206.33

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Specifications: (JECFA, 2000) Appearance Assay Boiling point

Yellowish, oily liquid 90% (minimum 95% sum of methyl ionone isomers) 238∞C

Refractive index

1.490-1.496 at 20∞C

Specific gravity

0.921-0.930

Note: FCC (1996) has given specifications for mixture of a-, b-, g- or a-iso and d-isomers Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.89 40.14 6.85 16.22

Max. 2.65 45.73 20.34 19.31

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 29.02 0.24 13.43 36.38

Max. 32.63 0.32 16.33 40.98

Synthesis: By condensation of citral with methyl ethyl ketone (see methyl g-ionone or a-isomethylionone). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, berry, woody, ionone-like with floral, jammy nuances. Natural occurrence: Not reported found in nature.

b-IONONE METHYL-b Synonyms: b-Cetone; b-Cyclocitrylidene butanone; b-n-Methyionone; Raldeine; 5-(2,6,6Trimethyl-1-cyclohexen-1-yl)-4-penten-3-one; beta-Ionone, methyl-; beta-Iraldeine; Methyl-beta-ionone; beta-Methylionone; beta Methyl ionone; 1-Penten-3-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)- (8CI) (9CI); 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)pent-1-en3-one; 5-(2,6,6-Trimethyl-1-cyclohexenyl)-4-penten-3-one CAS No.: CoE No.:

127-43-5 144

FL No.: EINECS No.:

07.010 204-843-7

FEMA No.: JECFA No.:

2712 399

NAS No.:

2712

Description: Methyl-b-ionone has an odor similar to b-ionone with a leather note. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 9.081 mg IOFI: Artificial Empirical Formula/MW: C14H22O/206.33 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless to yellow liquid 80% (sum of 4 isomers) 238-242∞C

Refractive index Specific gravity

1.503-1.508 0.931-0.938

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 45.32 48.00 20.29

Max. 3.00 48.29 48.00 23.19

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.33 0.11 13.04 35.23

Max. 39.23 0.12 19.62 41.14

Synthesis: By condensation of citral with methyl ethyl ketone (see a-isomethylionone); it is usually present in low levels (6 to 7%) in commercial products. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

b-IONONE iso-METHYL-b Synonyms: Isomethyl-b-ione; b-Isomethylionone; “delta”-methyliononoe; (4-(2,6,6-Trimethyl-3-cyclohexen-1-yl)-3-methyl-3-buten-2-one; Methyl-D-ionone CAS No.: CoE No.:

7784-98-7 n/a

FL No.: EINECS No.:

07.008 232-074-7

FEMA No.: JECFA No.:

2713 400

NAS No.:

2713

Description: iso-Methyl-b-ionone has a light, warm, floral odor and a berry-like flavor. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 3.637 mg IOFI: Artificial Empirical Formula/MW:

C14H22O/206.33

Specifications: (JECFA, 2000) Appearance Colorless to yellow liquid Assay 95% (sum of 4 isomers) Boiling point 232∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.931-0.938

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.50 18.56 1.00 8.87

Max. 2.00 22.20 1.00 10.92

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 10.79 2.06 5.20 14.61

Max. 12.62 6.91 6.53 18.67

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METHYL ISOBUTYRATE Synonyms: Methyl dimethylacetate; Methyl-2-methylpropanoate; Isobutyric acid, methyl ester (8CI); Methyl isobutanoate; Methyl isobutyrate; Methyl 2-methylpropionate; Propanoic acid, 2-methyl-, methyl ester (9CI) CAS No.: 547-63-7 FL No.: 09.412 FEMA No.: 2694 NAS No.: 2694 CoE No.: 287 EINECS No.: 208-929-5 JECFA No.: 185 Description: Methyl isobutyrate has a fruity (apple–pineapple) odor and a sweet flavor reminiscent of apricot. Consumption: Annual: 5250.00 lb Individual: 0.004449 Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 200 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 5.088 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 97% of C5H10O2 90∞C

Refractive index Solubility Specific gravity

1.382-1.386 1:1 in 95% alcohol 0.884-0.888

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 27.35 375.00 9.07

Max. 20.00 36.74 375.00 14.27

Food Category Gelatin, pudding Hard candy Nonalcoholic beverage Soft candy

Usual Max. 7.11 11.43 25.79 119.10 4.47 7.78 13.43 18.50

Synthesis: By direct esterification of methanol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: Sweet, ethereal, fruity and juicy fruit. Natural occurrence: Reported found in Russian champagnes and among the volatile components of strawberry juice. Also reported found in apple juice, banana, kumquat peel oil, blueberry, melon, papaya, pineapple, strawberry, fried potato, starfruit, dill herb, cherimoya, kiwifruit, loquat, naranjilla fruit and Cape gooseberry.

2-METHYL-3-(p-ISOPROPYLPHENYL)-PROPIONALDEHYDE Synonyms: Cyclamen aldehyde; p-Isopropyl-a-methylhydrocinnamaldehyde; p-Isopropyla-methyl-phenylpropylaldehyde; a-Methyl-p-isopropylhydrocinnamaldehyde CAS No.: CoE No.:

103-95-7 133

FL No.: EINECS No.:

05.045 203-161-7

FEMA No.: JECFA No.:

2743 n/a

NAS No.:

2743

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Description: 2-Methyl-3-(p-isopropylphenyl)-propionaldehyde has a strong, flowery odor. Consumption: Annual: 2783.33 lb Individual: 0.002358 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1.0 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.039 mg IOFI: n/a Empirical Formula/MW: C13H18O/190.28 Specifications: (Burdock, 1997) Acid value

Not more than 5

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay

90% min (50-96%)

Specific gravity

1.5030-1.5080 (1.500) at 20∞C 1:1 in 80% alcohol; soluble in most common organic solvents 0.946-0.952 at 25∞/25∞C; 0.950 at 20∞C

Boiling point 270∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 10.38 4.97 11.03 8.77

Max. 12.34 4.97 13.47 11.03

Food Category Hard candy Nonalcoholic beverage Soft candy

Usual 5.91 0.88 9.98

Max. 7.03 1.61 13.87

Synthesis: By condensation of cuminic aldehyde and propionaldehyde followed by hydrogenation in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nutmeg and starfruit.

METHYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, methyl ester (9CI); Isovaleric acid, methyl ester; Methyl isopentanoate; Methyl isovalerate; Methyl 3-methylbutanoate; Methyl 3-methylbutyrate; Methylisovalerate CAS No.: CoE No.:

226-24-1 [556-24-1] 457

FL No.:

09.462

FEMA No.:

2753

EINECS No.:

n/a

JECFA No.:

195

NAS No.:

2753

Description: Methyl isovalerate has a strong, pungent, apple-like odor and a bitter flavor. This compound is also reported to have an herbaceous, fruity odor. Consumption: Annual: 108.33 lb Individual: 0.0000918 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.911 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value

2.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% 115-117∞C

Specific gravity

1.413-1.416 Insoluble in water; soluble in alcohol, most fixed oils 0.852-0.857

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.91 0.75 7.00 22.43

Max. 10.00 30.00 18.00 33.03

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 1.00 4.00 9.59 11.55 10.00 20.00 1.20 100.00

Synthesis: By esterification of isovaleric acid with methyl alcohol at the boil in the presence of concentrated H2SO4. Aroma threshold values: Detection: 4.4 to 44 ppb. Taste threshold values: Taste characteristics at 80 ppm: Fruity, pineapple, apple with a juicy, fruit-like nuance. Natural occurrence: Reported found in the juice of a few varieties of Florida oranges, pineapple, apple, banana, bilberry, blueberry, strawberry, melon, peas, peppermint oil, pepper, blue, Gruyere and Parmesan cheese, coffee, honey, olive, mushroom, jackfruit, cherimoya, sage, custard apple, nectarine, lamb’s lettuce and Cape gooseberry.

METHYL JASMONATE Synonyms: 2-Pentenyl cyclopentanone-3-acetic acid, methyl ester; 2-(cis-Penten-2-yl)-3oxo-cyclopentatn acetic acid, methyl ester; Methyl (2-pent-2-enyl-3-oxo-1-cyclopentyl) acetate; Cyclopentaneacetic acid, 3-oxo-trans-2-(cis-2-pentenyl), methyl ester; Cyclopentaneacetic acid, 3-oxo-2-(2-pentenyl)-, methyl ester, (1R-(1alpha,2beta(Z)))- (9CI); Methyl (1R-(1alpha,2beta(Z)))-3-oxo-2-(pent-2-enyl)cyclopentaneacetate; Methyl jasmonate CAS No.: CoE No.:

1211-29-6 n/a

FL No.: EINECS No.:

n/a 214-918-6

FEMA No.: JECFA No.:

3410 n/a

NAS No.:

3410

Description: Methyl jasmonate has a powerful, floral-herbaceous, sweet, persistent odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.062 mg Empirical Formula/MW:

IOFI: Nature Identical

C13H20O3/224.30 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Refractive index

Boiling point

94∞C at 0.05 mmHg

Solubility

Optical rotation

–76.5∞ (c = 3.5 methanol)

Specific gravity

1.4730 at 31.8∞C Almost insoluble in water; soluble in alcohol and oils 1.021 at 22.6∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.20 0.20 0.20 0.20

Max. 1.00 1.00 1.00 1.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 1.00 1.00 1.00

Synthesis: Can be isolated from jasmine oil; synthetically it can be prepared (probably in the trans-form) from muconic acid via the methyl-3-oxo-cyclopentyl acetate. Aroma threshold values: Detection: 5.7 ppm. Taste threshold values: Taste characteristics at 15 ppm: Floral, fruity, green, waxy, seedy, and melon-like. Natural occurrence: Reportedly identified in jasmine oil (Jasminum grandiflorum L.) and in Tunisian rosemary. Also found in lemon peel oil, peppermint oil and green and fermented tea.

METHYL LAURATE Synonyms: Methyl dodecylate; Dodecanoic acid, methyl ester (9CI); Lauric acid, methyl ester (8CI); Methyl dodecanoate; Methyl n-dodecanoate; Methyl laurate; Methyl laurinate CAS No.: CoE No.:

111-82-0 377

FL No.: EINECS No.:

09.101 203-911-3

FEMA No.: JECFA No.:

2715 180

NAS No.:

2715

Description: Methyl laurate has a fatty, floral odor reminiscent of wine. Consumption: Annual: <1.00 lb Individual: 0.00001026 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1.0 ppm FDA: 21 CFR 172.515; 173.315; 178.3130 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 6.802 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

1.430-1.438 (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Assay

94.0%

Solubility

Boiling point Melting point

261-262∞C 5∞C

Specific gravity

Insoluble in water; soluble in most organic solvents 0.863-0.872 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.82 35.00 20.00

Max. 18.70 39.00 23.00

Food Category Nonalcoholic beverages Soft candy

Usual 30.00 12.09

Max. 35.00 13.98

Synthesis: By prolonged boiling of lauric acid with methanol in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, creamy, fatty with soapy, coconut nuances. Natural occurrence: Reported found in orris absolute, strawberry, apple, bilberry, rum, coconut, grapes, melon, papaya, pineapple, blackberry, mustard, cheeses, hop oil, cognac, white wine, cocoa, oats, plumcot, elderberry juice, loquat, babaco fruit (Carica pentagona Heilborn), Bourbon vanilla, mountain papaya, Chinese cabbage, mussels, Cape gooseberry and pawpaw.

METHYL LINOLEATE (48%) METHYL LINOLENATE (52%) MIXTURE Synonyms: Methyl linolenate (52%) methyl linoleate (48%) mixture; Methyl 9,12-octadecadienoate methyl 9,12,15-octadecatrienoic acid, methyl ester, (Z,Z,Z)CAS No.: CoE No.:

977136-80-3 713

FL No.: EINECS No.:

09.645 n/a

FEMA No.: JECFA No.:

3411 346

NAS No.:

3411

Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1998) Trade association guidelines: FEMA PADI: 1.784 mg IOFI: Nature Identical Empirical Formula/MW:

C19H32O2/292.47

Specifications: (JECFA, 1998) Appearance Assay

Colorless to pale-yellow liquid 60% (sum of methyl linoleate and methyl linolenate)

Refractive index

1.459-1.466

Specific gravity

0.883-0.893 at 20∞C (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Boiling point

182∞C at 3 mmHg (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.00 10.00 2.00 2.00 2.00

Max. 10.00 70.00 10.00 10.00 10.00

Food Category Hard candy Jam, jellies Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 8.00 2.00 2.00 10.00 2.00

Max. 50.00 10.00 10.00 70.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, grape, grapefruit juice, melon, strawberries, mushroom and cassava.

METHYL MERCAPTAN Synonyms: Methanethiol; Mercaptomethane; Methanethiol (8CI) (9CI); Methylmercaptan; Methyl mercaptan; Methyl sulfhydrate; Thiomethanol; Thiomethyl alcohol; Thiols CAS No.: CoE No.:

74-93-1 475

FL No.: EINECS No.:

12.003 n/a

FEMA No.: JECFA No.:

2716 508

NAS No.:

2716

Description: Methyl mercaptan has an objectionable odor of decomposing cabbage or garlic. Consumption: Annual: 3.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information needed for evaluation (2001) Trade association guidelines: FEMA PADI: 0.591 mg IOFI: Nature Identical Empirical Formula/MW: CH4S/48.1 Specifications: (JECFA, 2000) Acid value

1.0 (max) Clear liquid at <6∞C or Appearance colorless gas Assay 95% Boiling point 5.9-6.0

Refractive index 1.430-1.436 (gas); 0.894 (liquid) 2.4 g/100 ml water; soluble in alcohol, Solubility ether, organic solvents Specific gravity 0.862-1.894 (gas); 1.032-1.040 (liquid)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.50 1.93 1.00 2.78

Max. 1.00 4.14 5.00 5.80

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.58 0.41 1.42 1.62

Max. 3.22 1.00 3.21 3.21

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Synthesis: By heating an aqueous solution of potassium methyl sulfate and KHS; from sodium methyl sulfate and potassium sulfhydrate; also from methanol and hydrogen sulfide in the presence of a catalyst. Aroma threshold values: Detection: 0.02 to 4 ppb. Taste threshold values: n/a Natural occurrence: Originally identified in the fresh roots of Rafanus sativus L.; reported found in the red algae of Polysiphonia fastigiata; also reported in the leaves of Coprosma foetidissima Frost. and the seeds of Brassica napus var. oleifera. Reported found in orange juice, asparagus, cabbage, kohlrabi, onion, leek, shallots, peas, potato, sauerkraut, wheat bread, cheeses, milk, cooked egg, fish, chicken, beef, pork, hop oil, beer, rum, coffee, filberts, peanuts, potato chips, durian (Durio zibethinus), mushroom, trassi, Brussels sprouts, rice, sake, sweet corn, dried bonito, cassava, shrimp, crab, scallop and squid.

METHYL o-METHOXYBENZOATE Synonyms: Dimethyl salicylate; Methyl o-anisate; o-Anisic acid, methyl ester (7CI, 8CI); Benzoic acid, 2-methoxy-, methyl ester (9CI); Dimethyl salicylate; o-Methoxybenzoic acid methyl ester; 2-Methoxybenzoic acid, methyl ester; Methyl o-anisate; Methyl o-methoxybenzoate; o-Methoxy methyl benzoate; Methyl 2-methoxybenzoate; Methylsalicylate methyl ether CAS No.: CoE No.:

606-45-1 n/a

FL No.: EINECS No.:

09.796 210-063-9

FEMA No.: JECFA No.:

2717 880

NAS No.:

2717

Description: Methyl o-methoxybenzoate has an herbaceous, warm, anise-like odor and a sweet taste reminiscent of melon. Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.685 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O3/166.18 Specifications: (JECFA, 2001) Acid value Assay Identification test Solubility

1.0 (maximum) 97% (minimum) IR spectra Insoluble in water; soluble in alcohol

Appearance Boiling point Refractive index Specific gravity

Colorless, pale-yellow liquid 246∞C 1.529-1.537 1.144-1.160

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 2.00 15.00

Max. 10.00 40.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 4.00 12.00 12.00 30.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 3.00

Max. 9.00

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: By esterification of anisic acid with methanol; or from sodium anisate and dimethylsulfate in the presence of methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in a mushroom variety, Trametes graveolens, Vitis labrusca L. and black tea.

1-METHYL-3-METHOXY-4-ISOPROPYLBENZENE Synonyms: 3-Methyl-p-cymene; Thymol methylether; Anisole, 2-isopropyl-5-methyl-; Benzene, 2-methoxy-4-methyl-1-(1-methylethyl)- (9CI); 4-Isopropyl-3-methoxytoluene; 2-Isopropyl-5-methylanisole; 3-Methoxy-p-cymene; 2-Methoxy-4-methyl-1-(1-methylethyl)benzene; 1-Methyl-3-methoxy-4-isopropylbenzene; o-Methylthymol; Methyl thymol ether; Methyl thymyl ether; Thymol methyl ether; Thymyl methyl ether CAS No.: CoE No.:

1076-56-8 n/a

FL No.: EINECS No.:

04.043 214-063-9

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.467 mg Empirical Formula/MW:

3436 n/a

NAS No.:

3436

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

C11H16O/164.24 Specifications: (Burdock, 1997) Boiling point Refractive index

215∞C; 94-96∞C at 15 mmHg 1.5062 at 20∞C

Specific gravity

0.9388 at 14∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Hard candy

Usual 2.00 1.00 2.00

Max. 3.00 2.00 3.00

Food Category Meat products Nonalcoholic beverages

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: From thymol and dimethylsulfate in alkaline solution; from sodium thymolate with dimethylsulfate in water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: In the oils of French Christinium maritinium, Orhodon madai, O. hirtum, O. tenuicaule, O. japonicum albiflorum, O. pseudohirtum, O. goshizanese, Eupatorium fortunei, and Monarda punctata. Also reported found in tangerine peel oil, thyme, clove leaf, ginger and sweet marjoram.

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2-METHYL-5-METHOXYTHIAZOLE Synonyms: 5-Methoxy-2-methylthiazole; 2-Methyl-5-methoxythiazole; Thiazole, 5-methoxy-2-methyl- (9CI) CAS No.: CoE No.:

38205-64-0 FL No.: 736 EINECS No.:

15.002 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.255 mg Empirical Formula/MW:

3192 n/a

NAS No.:

3192

Individual: 0.00000026 mg/kg/day

IOFI: Artificial

C5H7NOS/141.18 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 4.75 0.15 2.00 2.00

Max. 8.00 0.50 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 4.45 1.17 4.00 0.50

Max. 10.50 2.67 8.00 2.00

Synthesis: Can be prepared from chloro- (or bromo-) methoxyacetaldehyde and thioacetamide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-N-METHYLANTHRANILATE Synonyms: Dimethyl anthranilate; Methyl 2-methyl-amino-benzoate; Methyl o-methylaminobenzoate; Anthranilic acid, N-methyl-, methyl ester (8CI); Benzoic acid, 2-(methylamino)-, methyl ester (9CI); Methyl methanthranilate; 2-Methylaminomethyl benzoate; 2Methylamino methyl benzoate; Methyl methylaminobenzoate; Methyl o-(methylamino)benzoate; Methyl 2-methylaminobenzoate; Methyl 2-(methylamino)benzoate; Methyl methylanthranilate; Methyl N-methylanthranilate; N-Methyl methyl anthranilate; Methyl N-methylanthranilate; Methyl N-methyl-o-anthranilate; N-Methylanthranilic acid, methyl ester CAS No.: CoE No.:

85-91-6 n/a

FL No.: EINECS No.:

09.781 201-642-6

FEMA No.: JECFA No.:

2718 480

NAS No.:

2718

Description: Methyl-n-methylanthranilate has an orange and mandarin-peel-like odor and a musty, grape-like flavor; somewhat more berry-like than grape. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: 0 to 0.2 mg (1979) Trade association guidelines: FEMA PADI: 4.880 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H11O2N/165.19 Specifications: (FCC, 1996) Appearance

Assay

Boiling point

Pale-yellow liquid with bluish florescence 98%-101.3% of total esters as

C9H11O2N 256∞C

Refractive index 1.578-1.581

Solubility

Specific gravity

1:3 in 80% alcohol, remains in solution to 10 ml; insoluble in glycerin, water; soluble in most fixed oils; slightly soluble in propylene glycol 1.126-1.132

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.74 17.99 25.46 16.34

Max. 7.79 32.84 91.54 29.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 17.12 14.75 13.50 18.10

Max. 30.47 14.75 21.56 32.17

Synthesis: By methylation of methyl anthranilate or esterification of N-methylanthranillic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mandarin essential oil and mandarin-leaves essential oil (50 to 76.5%); also reported in the oil from bulbs of Kaempferia ethelae L., in orange petitgrain, and in the oil from hyacinth flowers. Also reported found in starfruit, orange peel oil and grapefruit juice.

S-METHYL 3-METHYLBUTANETHIOATE Synonyms: Butanethioic acid, 3-methyl-, S-methyl ester; Methanethiol isovalerate; S-Methyl 3-methylbutyrate CAS No.: CoE No.:

23747-45-7 FL No.: n/a EINECS No.:

12.157 245-863-6

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

3864 487

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.255625 mg Empirical Formula/MW:

1225

IOFI: n/a

C6H12OS/132.22 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Assay Boiling point

95% min 157oC

Specific gravity

Insoluble in water; soluble in peanut oil and ethanol 0.935-0.940

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.005 1.50 0.30 0.50 0.01 0.02 0.01 0.20 0.20 0.05 0.20 0.01 0.01 0.05 0.01 0.20

Max. 0.015 7.50 5.00 1.50 0.03 0.10 0.03 0.60 0.60 0.15 5.00 0.03 0.03 5.00 0.03 1.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual Max. 0.005 0.025 0.01 0.05 0.05 5.00 0.05 5.00 0.10 5.00 0.02 0.06 0.20 1.00 0.05 0.15 0.01 0.03 0.01 0.03 0.01 0.10 200.00 10,000.00 0.50 1.50 0.01 5.00 0.05 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cheeses, fish oil and hop oil.

METHYL 3-METHYL-1-BUTENYL DISULFIDE CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3865 571

Description: Methyl 3-methyl-1-butenyl disulfide has a powerful odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.064121 mg Specifications: (JECFA, 2000) Appearance

Pale-yellow liquid

Solubility

Assay Refractive index

97% 1.380-1.390

Specific gravity

IOFI: n/a Soluble in alcohols and oils; slightly soluble in water 0.830-0.835

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors Soups

Usual 0.40 0.20 5.00 0.02

Max. 4.00 2.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-2-METHYLBUTYRATE Synonyms: Methyl-2-methylbutanoate; Methyl methylethylacetate; Butanoic acid, 2methyl-, methyl ester; Methyl 2-methylbutyrate CAS No.: CoE No.:

868-57-5 2085

FL No.: EINECS No.:

09.483 212-778-0

FEMA No.: JECFA No.:

2719 205

NAS No.:

2719

Description: Methyl-2-methylbutyrate has a sweet, fruity, apple-like odor and an apple-like taste at low concentrations. Consumption: Annual: 1316.67 lb Individual: 0.001115 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 12.501 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay Boiling point

92% of C6H12O2 115∞C

Specific gravity

1.393-1.397 Insoluble in water; soluble in alcohol, most fixed oils 0.879-0.883

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 3.89

Max. 12.06

Food Category Gelatins, puddings

Usual Max. 30.32 37.31 (Part 1 of 2)

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1227

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Frozen dairy

Usual 47.00 216.30 35.82

Max. 61.98 216.30 51.22

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 20.00 20.00 24.70 29.07 36.38 51.13 (Part 2 of 2)

Synthesis: A mixture of esters including methyl-2-methylbutyrate is obtained from isobutene, CO and methanol under pressure, or from butene, CO and an acid catalyst under pressure. Aroma threshold values: Detection: 0.92 to 4.4 ppb. Taste threshold values: Taste characteristics at 5 ppm: Fruity, sweet, tutti-frutti, berry, ripe and pineapple. Natural occurrence: The levorotatory and the racemic forms are known. Reported found in fresh strawberry juice, apple, apricot, sour cherry, melon, pineapple, peas, baked potato, peppermint oil, spearmint oil, thymus, durian (Durio zibethinus), olive, mushroom, starfruit, prickly pear, dill herb, cashew apple, cherimoya, loquat, mountain papaya, Cape gooseberry and rooibus tea (Aspalathus linearis).

2-METHYL-2-(METHYLDITHIO)PROPANAL Synonyms: 2-(Methyldithio)isobutyraldehyde; Propanal, 2-methyl-2-(methyldithio)CAS No.: CoE No.:

67952-60-7 FL No.: n/a EINECS No.:

12.168 267-914-1

FEMA No.: JECFA No.:

3866 580

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.100160 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H10OS2/150.26 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

95% min

Solubility

Boiling point

46∞C at 1 mmHg

Specific gravity

1.512-1.522 Soluble in alcohol and oils; slightly soluble in water 1.095-1.100

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Condiments, relishes Frozen dairy Gravies Meat products

Synthesis: n/a

Usual 0.10 0.10 0.10 0.10 0.10

Max. 1.00 0.20 0.50 0.20 1.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Soft candy Soups

Usual Max. 0.10 0.50 0.50 5.00 500.00 500.00 0.10 0.50 0.50 5.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL 2-METHYL-3-FURYL DISULFIDE Synonyms: Furan, 2-methyl-3-(methyldithio)-; Disulfide, 2-methyl-3-furyl methyl; Methyl 2-methyl-3-furyl disulfide; 2-Methyl-3-(methyldithio)furan CAS No.: CoE No.:

65505-17-1 FL No.: n/a EINECS No.:

12.079 265-797-1

FEMA No.: JECFA No.:

3573 n/a

NAS No.:

3573

Description: Methyl 2-methyl-3-furyl disulfide has a roast meat odor. Consumption: Annual: 8.33 lb Individual: 0.0000076 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.131 mg IOFI: n/a Empirical Formula/MW: C6H8OS2/160.25 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 97.7%; 2% bis(2-methyl-3furyl) disulfide 72.5-75∞C at 5.5 mmHg

Refractive index Solubility Specific gravity

1.5718 at 20∞C Insoluble in water, soluble in fat 1.205 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Nut products Snack foods Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sulfurous, meaty, vegetative, brothy, and savory with a metallic nuance. Natural occurrence: Reported found in hydrogenated vegetable oil and coffee.

S-METHYL 4-METHYLPENTANETHIOATE Synonyms: Pentanethioic acid, 4-methyl, S-methyl ester CAS No.: CoE No.:

53966-59-9 FL No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status:

n/a n/a

FEMA No.: JECFA No.:

3867 488

NAS No.:

n/a

Individual: n/a

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.046730 mg IOFI: n/a Empirical Formula/MW: C5H10OS/118.20 Specifications: (JECFA, 2000) Appearance Assay

Colorless to pale-yellow liquid 95% min

Solubility Specific gravity

Soluble in oil and alcohol 0.832-0.837

Reported uses (ppm): (FEMa, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fish oil, hop oil and beer.

METHYL 2-METHYLPENTANOATE Synonyms: Methyl 2-methylvalerate; Methyl 2-methylpentanoate; Methyl 2-methylvalerate; Pentanoic acid, 2-methyl-, methyl ester CAS No.: CoE No.:

2177-77-7 n/a

FL No.: EINECS No.:

09.549 218-543-9

FEMA No.: JECFA No.:

3707 213

NAS No.:

3707

Description: Methyl 2-methylpentanoate has a sweet fruity, maple, hazelnut and strawberry odor. Consumption: Annual: 0.333 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.031 mg IOFI: n/a Empirical Formula/MW: C7H14O2/130.19 Specifications: (Burdock, 1997) Appearance

Pale-yellow liquid

Refractive index

1.4012 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Assay Boiling point

99.9% 45∞C at 0.20 mmHg

Solubility Specific gravity

Insoluble in water, miscible in fat 0.8809 at 20∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Gelatins, puddings

Usual 0.10 0.10 0.30 0.10 0.10

Max. 0.25 0.50 1.00 0.25 0.25

Food Category Hard candy Nonalcoholic beverages Nut products Snack foods Soft candy

Usual 0.20 0.10 0.10 0.20 0.10

Max. 0.50 0.25 0.25 0.50 0.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Fruity, green apple, grape, banana, tutti-frutti and melon. Natural occurrence: Reported found in baked potato.

METHYL 2-METHYL-2-PROPENOATE Synonyms: 2-Propenoic acid, 2-methyl-, methyl ester; Methyl-2-methacrylate; 2-(Methoxycarbonyl)-1-propene CAS No.: CoE No.:

80-62-6 n/a

FL No.: EINECS No.:

09.647 201-297-1

FEMA No.: JECFA No.:

4002 n/a

NAS No.:

n/a

Description: Methyl 2-methyl-2-propenoate has an acrid, penetrating odor. In another report this compound is reported to possess a sharp, fruity odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.488 mg (FEMA) IOFI: n/a Empirical Formula/MW: H2C

C5H8O2/100

H3C

CH2 CH3

Specifications: Appearance Colorless liquid Assay 99% Boiling point 100-101∞ C

Refractive index Solubility Specific gravity

1.415 Slightly soluble in water 0.94

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Fats, oils Fruit ices

Usual 4.00 4.00 2.00

Max. 20.00 20.00 10.00

Food Category Milk products Nonalcoholic beverages

Usual 2.00 2.00

Max. 10.00 10.00

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1231

Synthesis: Prepared by the esterification of methacrylamide sulfate with methanol. Aroma threshold values: Detection at 0.024 to 0.058 ppm (water); recognition at 0.7 to 1.4 mg/m3 (air); detection at 0.2 to 0.62 mg/m3 Taste threshold values: n/a Natural occurrence: n/a

METHYL (METHYLTHIO)ACETATE Synonyms: Acetic acid, (methylthio)-, methyl ester; Methyl 2-(methylthio)acetate; (Methylthio) acetic acid methyl ester CAS No.: CoE No.:

16630-66-3 FL No.: 11525 EINECS No.:

12.146 240-683-4

FEMA No.: JECFA No.:

4003 n/a

NAS No.:

n/a

Description: Methyl (methylthio) acetate has an unpleasant, sulfurous odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 1.082 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH2

C4H8O2S/120.17

H3C

CH3

Specifications: Appearance

Clear, very deep-yellow-green liquid

Assay 98% Boiling point 49-51∞C (12 mm Hg)

Density

1.11

Flash point Refractive index

58∞C 1.456

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Gravies Hard candy

Usual 4.00 8.00 2.00 2.00 2.00 4.00

Max. 8.00 16.00 4.00 4.00 4.00 8.00

Food Category Imitation dairy Meat products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Max. 4.00 4.00 4.00 4.00 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cantaloupe, honeydew, watermelon, papaya, pineapple, durian (Durio zibethinus) and kiwifruit.

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METHYL 2-METHYLTHIOBUTYRATE Synonyms: Butanethioic acid, 2-methyl-, S-methyl ester; Methylthio 2-methylbutryate; SMethyl-2methylbutathionate CAS No.: CoE No.:

42075-45-6 [51534-66-8] n/a

FL No.:

n/a

FEMA No.:

3708

EINECS No.:

n/a

JECFA No.:

486

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information needed for safety evaluation (1999) Trade association guidelines: FEMA PADI: 0.018 mg Empirical Formula/MW:

NAS No.:

3708

Individual: n/a

IOFI: n/a

C6H12OS/132.22 Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 99%

Boiling point 153∞C Solubility Insoluble in water; soluble in fats and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatins, puddings Hard candy

Usual 0.10 0.10 0.20 0.30

Max. 0.30 0.30 0.50 0.50

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.30 0.50 0.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hop oil, beer and cheese.

METHYL-4-(METHYLTHIO)BUTYRATE Synonyms: Mixture of methyl 9,12-octadecadienoate and methyl 9,12,15-octadecatrienoate; Methyl g-methyl mercapto butyrate CAS No.: CoE No.:

53053-51-3 FL No.: 11526 EINECS No.:

12.060 258-328-7

FEMA No.: JECFA No.:

3412 474

NAS No.:

3412

Description: Methy-4-(methythio)butyrate has a sweet, cheesy odor in dilute solution. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 2.473 mg Empirical Formula/MW:

1233

IOFI: Artificial

C5H12O2S/148.22 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay

98%

Solubility

Boiling point 52∞C at 3 mmHg; 110∞C at 20 mmHg

Specific gravity

1.467-1.477 Insoluble in water; soluble in alcohol 0.953-0.957

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Soups

Usual 10.00

Max. 10.00

Synthesis: n/a Aroma threshold values: Detection: 133 ppb. Taste threshold values: n/a Natural occurrence: Reported found in pineapple.

2-METHYL-3-(METHYLTHIO)FURAN Synonyms: Dimethylthiofurane; Furan, 2-methyl-3-(methylthio)CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3949 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.009434 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C6H8OS/128.19 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Cheese Condiments, relishes Fish products Gravies Imitation dairy Meat products

Usual 0.02 0.005 0.001 0.03 0.03 0.005 0.05

Max. 0.20 0.05 0.01 0.30 0.30 0.05 0.50

Food Category Milk products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soups

Usual 0.005 0.05 0.003 0.003 0.05 0.03 0.03

Max. 0.05 0.50 0.03 0.03 0.50 0.30 0.30

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Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-3-METHYLTHIOPROPIONATE Synonyms: Methylmercaptomethylpropionate; Methyl-b-methylmercaptopropionate; Methyl-b-methylthiopropionate; b-Methylthiopropionic acid, methyl ester; Methyl betamethylmercaptopropionate; Methyl 3-(methylthio)propanoate; Methyl beta-methylthiopropionate; Methyl 3-methylthiopropionate; Methyl 3-(methylthio)propionate; Propanoic acid, 3-(methylthio)-, methyl ester (9CI); Propionic acid, 3-(methylthio)-, methyl ester (8CI) CAS No.: CoE No.:

13532-18-8 FL No.: 428 EINECS No.:

12.002 236-883-6

FEMA No.: JECFA No.:

2720 472

NAS No.:

2720

Description: Methyl-3-methylthiopropionate has an extremely powerful, penetrating, sweet odor, onion-like at high concentrations and a sweet pineapple flavor at high dilutions. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.835 mg IOFI: Nature Identical Empirical Formula/MW: C4H10O2S/134.19 Specifications: (FCC, 1996) Acid value Appearance Assay

1.0 Colorless to pale-yellow liquid 97% of C4H10O2S

Boiling point Refractive index Specific gravity

74-78∞C 1.462-1.468 1.069-1.078

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.10 3.80 2.47 0.10 2.68

Max. 0.50 6.95 3.14 1.00 5.61

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.25 1.78 0.10 1.57 3.81

Max. 6.67 2.49 0.76 3.49 7.15

Synthesis: Obtained in 84% yields by reacting with CH3SH; the corresponding acid also has been synthesized. Aroma threshold values: Detection: 180 ppb. Taste threshold values: Taste characteristics at 5 ppm: Vegetative, radish and horseradish. Natural occurrence: Reported found in pineapple fruit, white wine, melon and naranjilla fruit.

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2-METHYL-3 (or 5 or 6)-METHYLTHIOPYRAZINE Synonyms: (a) 2- Methyl-3-methylthiopyrazine; (b) 2-Methyl-5-methylthiopyrazine; (c) 2Methyl-6-methylthiopyrazine; (Methylthio) methylpyrazine; Methyl(methylthio)pyrazine; (Methylthio)(methyl)pyrazine; 2-Methyl-(3 or 5 or 6)-(methylthio)pyrazine (mixture of isomers); Pyrazine, methyl(methylthio)- (9CI) CAS No.: CoE No.:

2882-20-4 FL No.: [67952-65-2] 2290 EINECS No.:

14.128

FEMA No.:

3208

220-736-8

JECFA No.:

n/a

NAS No.:

3208

Description: 2-Methyl-3(or 5 or 6)-methylthiopyrazine has a roasted almond, hazelnut aroma. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 4 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.663 mg IOFI:Artificial Empirical Formula/MW:

C8H8N2S/140.21

Specifications: (Burdock, 1997) Appearance

Colorless liquid

Mass spectra

(a): 84(14), 93(14), 94(10), 106(18), 107(31), 125(27), 140(100)

Assay

C: 51.40%; H: 5.75%; N: 19.98%; S: 22.87%

Refractive index

1.579-1.53

Boiling point

105-106∞C at 12 mmHg

Solubility

Soluble in 1 part 70% alcohol or 5 parts 50% alcohol

IR spectra

(a): 9.15, 7.37, 7.26, 9.07, 8.53, 9.40, 11.88 m

Specific gravity

1.142-1.145

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.10 3.23 0.50 1.32

Max. 0.50 4.33 1.00 1.50

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.05 0.34 1.13 2.14

Max. 1.25 1.00 1.25 2.33

Synthesis: From 2-methylchloropyrazine; a mixture of 2-methyl-3-methylthiopyrazine, 2methyl-5-methylthiopyrazine, and 2-methyl-6-methylthiopyrazine is obtained. Aroma threshold values: Detection: 4 to 60 ppb. Taste threshold values: Taste characteristics at 1 ppm: Nutty, roasted and earthy with coffee and corn nuances.

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Natural occurrence: Not reported found in nature.

METHYL-4-METHYLVALERATE Synonyms: Methyl isobuterylacetate; Methyl isocaproate; Methyl-4-methyl pentanoate; Methyl 4-methylpentanoate; Methyl 4-methylvalerate; Pentanoic acid, 4-methyl-, methyl ester (9CI) CAS No.: CoE No.:

2412-80-8 322

FL No.: EINECS No.:

09.432 219-320-9

FEMA No.: JECFA No.:

2721 216

NAS No.:

2721

Description: Mehtyl-4-methylvalerate has a sweet, pineapple-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 10.601 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

97%

Solubility

Boiling point

142-143∞C

1.421-1.406 Insoluble in water; soluble in alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 40.00 60.00 36.50

Max. 46.50 65.00 40.50

Food Category Nonalcoholic beverages Soft candy

Usual 25.00 40.00

Max. 30.00 48.00

Synthesis: From isocapric acid and methanol at the boil in the presence of H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, sweet, banana, pineapple, apple-like with ripe, candy nuances. Natural occurrence: Reported found in pineapple and strawberry.

METHYL MYRISTATE Synonyms: Methyl n-tetradecanoate; Methyl myristate; Methyl tetradecanoate; Myristic acid, methyl ester (8CI); Tetradecanoic acid, methyl ester (9CI) CAS No.: CoE No.:

124-10-7 387

FL No.: EINECS No.:

09.106 204-680-1

FEMA No.: JECFA No.:

2722 183

NAS No.:

2722

Description: Methyl myristate has a faint onion, honey and orris-like odor and a corresponding flavor at trace levels.

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Consumption: Annual: 883.33 lb Individual: 0.0007485 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 139.073 mg IOFI: Nature Identical Empirical Formula/MW: C15H30O2/242.41 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid or white, waxy solid

Refractive index

Assay

98%

Solubility

Boiling point Melting point

295-300∞C 18-22∞C

Specific gravity

1.435-1.4875 Insoluble in water; soluble in alcohol and most fixed oils 0.870 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual Max. 979.10 1077.00 9.00 11.00 3.60 4.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 65.52 65.52 4.05 5.05 685.50 979.30

Synthesis: By direct esterification of methanol with myristic acid in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in violet roots, apple, banana, bilberry, grapes, papaya, blackberry, strawberry, chive, tomato, cheeses, milk powder, smoked fish, cocoa, tea, coconut oil, passion fruit, beans, mushroom, Bantu beer, plum and apple brandy, rhubarb, buckwheat, Bourbon vanilla, mountain papaya, cooked shrimp, turnip, Chinese cabbage, clam, mussels, Cape gooseberry and pawpaw.

1-METHYLNAPHTHALENE Synonyms: a-Methylnaphthalene; alpha-Methylnaphthalene; 1-Methylnaphthalene; Naphthalene, alpha-methyl; Naphthalene, 1-methyl- (8CI)(9CI) CAS No.: CoE No.:

90-12-0 n/a

FL No.: EINECS No.:

01.014 201-966-8

FEMA No.: JECFA No.:

3193 n/a

NAS No.:

3193

Description: 1-Methylnaphthalene has an earthy, phenolic odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.064 mg Empirical Formula/MW:

IOFI: Nature Identical

C11H10/142.20 Specifications: (Burdock, 1997) Appearance

Oily liquid

Refractive index

Boiling point

244∞C; 110∞C at 12 mmHg; 107.4∞C at 10 mmHg

Solubility

Congealing point Melting point

-22∞C -22∞C

Specific gravity

1.6170 at 20∞C Insoluble in water; soluble in benzene; very soluble in alcohol and ether 1.0202 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products

Usual 0.30 0.30

Max. 2.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.30 0.30

Max. 1.00 1.00

Synthesis: Generally obtained from coal tar and petroleum oils. Aroma threshold values: Detection: 7.5 to 20 ppb. Taste threshold values: Taste characteristics at 1 ppm: Naphthyl-like with a medicinal nuance. Natural occurrence: Reported found in apple, grape, peach, strawberry, onion, peas, bell pepper, Gruyere and Parmesan cheese, milk, white wine, cocoa, coffee, tea, filberts, peanuts, oats, soybeans, Japanese plum, beans, starfruit, trassi, tamarind, rice, buckwheat, wild rice, endive, nectarine, lamb’s lettuce, okra, crayfish and rooibus tea (Aspalathus linearis). Methylnaphthalene was identified as a volatile component of cassava, roasted filberts and nectarines. Assorted types of lima, pinto, red kidney, black, navy and mung beans, soybeans, split peas and lentils were found to contain 1-methylnaphthalene at concentrations ranging from 2.8 to 49.2 ppb.

METHYL b-NAPHTHYL KETONE Synonyms: 2'-Acetonaphthone; 2-Acetylnaphthalene; Methyl naphthyl ketone; b-Naphthyl methyl ketone; beta-Acetonaphthalene; Acetonaphthone; beta-Acetonaphthone; 2'-Acetonaphthone (8CI); beta-Acetylnaphthalene; Ethanone, 1-(2-naphthalenyl)- (9CI); Ketone, methyl 2-naphthyl; Methyl beta-naphthyl ketone; Methyl 2-naphthyl ketone; beta-Methyl naphthyl ketone; 1-(2-Naphthalenyl)ethanone; 2-Naphthyl methyl ketone; Oranger cyrstals CAS No.: CoE No.:

93-08-3 147

FL No.: EINECS No.:

07.013 202-216-2

FEMA No.: JECFA No.:

2723 811

NAS No.:

2723

Description: Methyl b-napthyl ketone has a floral, neroli odor suggestive of orange blossom and a strawberry-like flavor. Consumption: Annual: 133.33 lb Individual: 0.001129 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001).

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.166 mg Empirical Formula/MW:

1239

IOFI: Artificial

C12H10O/170.21 Specifications: (FCC, 1996) Appearance

White or nearly white, crystalline solid

Assay

99% of C12H10O

Boiling point

300∞C

Solidification point

Not less than 53∞C

Solubility

1 g in 5 ml of 95% alcohol; insoluble in glycerin; soluble in most fixed oils; slightly soluble in propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 0.31 204.90 0.31

Max. 0.49 0.77 253.40 0.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.29 43.32 0.36 0.40

Max. 0.75 43.32 0.94 0.98

Synthesis: Prepared by Friedel–Crafts reaction of naphthalene, acetyl chloride and AlCl3. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL NICOTINATE Synonyms: 3-Carbomethoxypyridine; Methylnicotinate; Methyl nicotinate; Methyl 3pyridinecarboxylate; Nicotinic acid, methyl ester (8CI); 3-Pyridinecarboxylic acid, methyl ester (9CI) CAS No.: CoE No.:

93-60-7 n/a

FL No.: EINECS No.:

14.071 202-261-2

FEMA No.: JECFA No.:

3709 n/a

NAS No.:

3709

Description: Methyl nicotinate has a fresh, sweet, carmellic, nutty odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 310.545 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.321 mg IOFI: n/a Empirical Formula/MW: C7H7NO2/137.14 Specifications: (Burdock, 1997) Appearance

White, crystalline solid

Melting point

41∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Assay

99.9%

Solubility

Slightly soluble in water; soluble in fat (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 8.00 2.00 2.00

Max. 10.00 40.00 10.00 10.00

Food Category Hard candy Jam, jellies Nonalcoholic beverages

Usual 4.00 4.00 0.40

Max. 20.00 20.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in ground coffee, roasted filberts, guanabana (Annona muicata L.), roasted peanuts, wild strawberries, vanilla bean, papaya, guava, plum, beer cognac, soursop, malt, wort, Bourbon vanilla and mountain papaya.

METHYL NONANOATE Synonyms: Methyl nonanoate; Methyl pelargonate; Nonanoic acid, methyl ester; Pelargonic acid methyl ester CAS No.: CoE No.:

1731-84-6 389

FL No.: EINECS No.:

09.108 217-052-7

FEMA No.: JECFA No.:

2724 179

NAS No.:

2724

Description: Methyl nonanoate has a wine and coconut-like odor. Below 10 ppm it has a sweet, coconut-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.225 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay

96%

Solubility

Boiling point

213.5-214∞C

Specific gravity

1.419-1.428 Insoluble in water; soluble in alcohol and ether 0.870-0.879

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 12.50 8.57

Max. 5.00 17.00 13.57

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.90 8.50 8.00

Max. 15.26 11.25 12.13

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1241

Synthesis: By heating pelargonic acid with methyl alcohol in the presence of concentrated sulfuric acid and subsequent rectification; or by hydrogenation of 1,5-octadien-carboxylic acid methyl ester using palladium chloride in methanol solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 10 ppm: Winy, waxy, green, celery and pear with an unripe fruit nuance. Natural occurrence: Reported found in orris derivatives, apple, banana, blackberry, baked potato, blue cheeses, beef fat, hop oil, white wine, starfruit, prickly pear, wort, Bourbon vanilla, mountain papaya, spineless monkey orange and rooibus tea (Aspalathus linearis).

4-METHYLNONANOIC ACID Synonyms: 4-Methylpelargonic acid; 4-Methylnonanoic acid; 4-Methylnonan-1-oic acid; Nonanoic acid, 4-methylCAS No.: CoE No.:

45019-28-1 FL No.: 11925 EINECS No.:

08.062 256-180-8

FEMA No.: JECFA No.:

3574 274

NAS No.:

3574

Description: 4-Methylnonanoic acid has a costus, animal odor. Consumption: Annual: 28.33 lb Individual: 0.00002401 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (1997) Trade association guidelines: FEMA PADI: 0.407 mg IOFI: n/a Empirical Formula/MW: C10H20O/172.26 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% 292-293∞C

Refractive index Solubility Specific gravity

1.433-1.44 Insoluble in water 0.900-0.909 (20∞/20∞)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Imitation dairy Meat products

Usual 2.00 0.30 1.00 1.00

Max. 10.00 2.5 5.00 5.00

Food Category Milk products Snack foods Soups

Usual 1.00 2.00 0.30

Max. 5.00 10.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked mutton fat, Romano cheese, sheep and goat cheese and raw and cooked mutton.

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3-METHYL-2,4-NONANEDIONE Synonyms: 3-Methylnonane-2,4-dione; 2,4-Nonanedione, 3-methylCAS No.: CoE No.:

113486-29-6 FL No.: n/a EINECS No.:

07.184 n/a

FEMA No.: JECFA No.:

4057 n/a

NAS No.:

Description: 3-Methyl-2,4-nonanedione imparts a hay-like, green note. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.006 mg (FEMA) Empirical Formula/MW: CH3

H3C

C10H18O2/170.25

O

n/a

Individual: n/a

IOFI: n/a

CH3

O

Reported uses (ppm): (FEMA, 2002) Food Category Condiments, relishes Frozen dairy Instant coffee, tea Meat products

Usual 0.10 0.001 0.001 0.025

Max. n/a n/a n/a 0.30

Food Category Milk products Nonalcoholic beverages Soups

Usual 0.001 0.0003 0.10

Max. 0.001 0.001 1.00

Synthesis: n/a Aroma threshold values: In air at 0.000007 to 0.000014 mg/m3. Taste threshold values: n/a Natural occurrence: Reportedly present in dried green and black teas as well as dried parsley and dried spinach.

METHYL-2-NONENOATE Synonyms: Neofolione CAS No.: CoE No.:

111-79-5 n/a

FL No.: EINECS No.:

09.234 203-908-7

FEMA No.: JECFA No.:

2725 n/a

NAS No.:

2725

Description: Methyl-2-nonenoate has a characteristic violet-like odor. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.002536 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O2/170.25

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Specifications: (Burdock, 1997) Appearance

Colorless or light-yellow liquid

Assay 95% Refractive index 1.440-1.4440 at 20∞C

1:4 in 70% alcohol; insoluble in water Specific gravity 0.893-0.898 at 25∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 24.70 33.00 31.25

Max. 41.00 38.00 33.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 7.47 10.07 13.73

Max. 7.47 11.07 13.73

Synthesis: Obtained in quantitative yields by treating methyl b-chlorocaproate with sodium acetate, or by dehydrogenating the corresponding saturated ester. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Green, waxy, oily, fruity, watermelon rind, pear- and apple-like. Natural occurrence: No data found.

METHYL 3-NONENOATE Synonyms: 3-Nonenoic acid, methyl ester; Methyl 3-nonenoate; Methyl non-3-enoate; 3Nonenoic acid, methyl ester (8CI) (9CI) CAS No.: CoE No.:

13481-87-3 FL No.: n/a EINECS No.:

09.298 236-786-9

FEMA No.: JECFA No.:

3710 340

NAS No.:

3710

Description: Methyl 3-nonenoate has a watermelon-like odor. Consumption: Annual: 1483.33 lb Individual: 0.001257 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information needed for evaluation (2001) Trade association guidelines: FEMA PADI: 0.343 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1998) Appearance Refractive index

Clear, colorless liquid 1.432-1.442

Solubility Specific gravity

Insoluble in water 0.880-0.900 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices

Usual 2.00 8.00 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a

Max. 15.00 25.00 15.00 5.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.00 0.50 2.00

Max. 15.00 2.00 15.00

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Taste threshold values: n/a Natural occurrence: Reported found in hop oil and guava.

METHYL 2-NONYNOATE Synonyms: Methyl octine carbonate; Methyl octyne carbonate; Methyl 2-nonynoate; Methyl non-2-ynoate; Methyl octinecarbonate; 2-Nonynoic acid, methyl ester (8CI) (9CI); Octynecarboxylic acid, methyl ester CAS No.: CoE No.:

111-80-8 479

FL No.: EINECS No.:

09.156 203-909-2

FEMA No.: JECFA No.:

2726 n/a

NAS No.:

2726

Description: Methyl 2-nonynoate has a characteristic violet-like odor and a sweet taste reminiscent of fresh peach, unripe banana and cucumber peel. Consumption: Annual: 106.67 lb Individual: 0.00009093 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.545 mg IOFI: Artificial Empirical Formula/MW: C10H16O2/168.24 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

232∞C; 122∞C at 20 mmHg; 220∞C Refractive index 1.448-1.450 at 20∞C (1.4515) Boiling point

Specific gravity

Insoluble in water; soluble in alcohol 0.916-0.918 at 20∞C; 0.932 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 2.64 18.86 1.44

Max. 1.00 4.89 29.82 4.18

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 4.15 1.05 1.40

Max. 2.07 4.45 2.34 5.14

Synthesis: From 2-octene by way of 1-octyne and octyne carboxylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLOCTANAL Synonyms: Methyl hexyl acetaldehyde; Methylhexylacetaldehyde; alpha-Methyloctanal; 2Methyloctanal; Octanal, 2-methyl- (8CI) (9CI) CAS No.: CoE No.:

7786-29-0 113

FL No.: EINECS No.:

05.024 232-093-0

FEMA No.: JECFA No.:

2727 270

NAS No.:

2727

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Description: 2-Methyloctanal has a delicate, floral odor, rose- or lily-like. Consumption: Annual: <1.00 lb Individual: 0.00001403 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.421 mg IOFI: Artificial Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Solubility

Boiling point Refractive index

82-83∞C at 20 mmHg 1.423 at 14∞C

Specific gravity

Soluble in alcohol and most fixed oils; insoluble in water 0.841 at 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.10 10.00 6.00

Max. 6.20 12.00 7.15

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.25

Max. 5.00 7.90

Synthesis: By heating methoxymethyl hexyl carbinol with oxalic acid or with anhydrous formic acid; also from hexanal and propionic aldehyde, Darzen’s synthesis of reacting methyl hexyl ketone and ethyl chloroacetate with sodium ethylate; the resulting ester is then hydrolyzed to the acid and this heated under vacuum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL OCTANOATE Synonyms: Methyl octoate; Methyl octylate; Caprylic acid methyl ester; Methyl caprylate; Methyl octanoate; Methyl n-octanoate; Methyl octylate; Octanoic acid, methyl ester (8CI)(9CI) CAS No.: CoE No.:

111-11-5 398

FL No.: EINECS No.:

09.117 203-835-0

FEMA No.: JECFA No.:

2728 173

NAS No.:

2728

Description: Methyl octanoate has a powerful, winy, fruity and orange-like odor and an oily, somewhat orange taste. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Trade association guidelines: FEMA PADI: 4.543 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless, oily liquid 95% (min) 194-195∞C

Refractive index Solubility Specific gravity

1.413-1.422 Insoluble in water; soluble in alcohol 0.875-0.890

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 24.44 12.08

Max. 1.00 34.12 20.46

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.47 3.96 15.21

Max. 21.48 6.94 25.13

Synthesis: From coconut fatty acids by alcoholysis in the presence of gaseous HCl. Aroma threshold values: Detection: 200 to 870 ppb. Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, waxy, aldehydic, citrus and fatty. Natural occurrence: Reported found in apples, apricot, orange juice, pineapple, pear, strawberry, citrus peel oils, grapes, papaya, blackberry, kohlrabi, peas, potato, tomato, clove bud, pepper, many cheeses, butter, hop oil, cognac, rum, cider, grape wines, black tea, durian (Durio zibethinus), olive, passion fruit, plum, plumcot, mushrooms, starfruit, fruit brandies, quince, soursop, wort, cherimoya, kiwifruit, mountain papaya, custard apple, nectarine, naranjilla, lamb’s lettuce, mussels, Cape gooseberry, spineless monkey orange, pawpaw and rooibus tea (Aspalathus linearis).

4-METHYLOCTANOIC ACID Synonyms: Octanoic acid, 4-methyl-; 4-Methyloctanoic acid; Octanoic acid, 4-methyl(9CI) CAS No.: CoE No.:

54947-74-9 FL No.: 11926 EINECS No.:

08.063 259-404-2

FEMA No.: JECFA No.:

3575 271

NAS No.:

3575

Description: 4-Methyloctanoic acid has a fatty, musty, plastic odor. This compound is also reported to have a goat, costus, mutton odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.030 mg IOFI: n/a Empirical Formula/MW: C9H18O2/158.24

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1247

Specifications: (JECFA, 2000) Appearance Assay Bioloing point

Clear, colorless liquid 90% 149∞C (22 mmHg)

Refractive index Specific gravity

1.433-1.440 0.900-0.909 (20∞/20∞C)

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Frozen dairy Gelatins, puddings Gravies

Usual 0.30 0.15 0.05 0.05

Max. 3.00 3.00 0.15 0.15

Food Category Meat products Milk products Snack foods Soups

Usual 0.10 0.30 1.00 0.05

Max. 0.50 3.00 3.00 0.15

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fatty, waxy, creamy and lactonic with metallic nuances. Natural occurrence: Reported found in cooked mutton fat, raw and cooked mutton, and blue, cheddar, Parmesan, provolone and Romano cheeses.

2-METHYL-2-OCTENAL Synonyms: 2-Octenal, 2-methylCAS No.: CoE No.:

49576-57-0 FL No.: [73757-27-4] n/a EINECS No.:

05.126

FEMA No.:

3711

256-386-8

JECFA No.:

n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.052 mg Empirical Formula/MW:

NAS No.:

3711

Individual: n/a

IOFI: n/a

C9H16O/140.23 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 96% (Mixture of cis- and transisomers) 70-75∞C at 8 mmHg

Refractive index Solubility Specific gravity

1.4548 at 20∞C Insoluble in water; slightly soluble in fat 0.8766 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes

Usual 0.15 0.05 0.20 0.05

Max. 1.00 0.50 1.00 0.50

Food Category Imitation dairy Meat products Milk products Nut products

Usual Max. 0.10 0.50 0.15 1.50 0.10 0.50 0.10 0.50 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fats, oils Fish products Frozen dairy Gravies

Usual 0.10 0.10 0.15 0.10

Max. 0.50 0.50 1.50 1.00

Food Category Seasonings, flavorings Snack foods Soups

Usual 0.01 0.50 0.10

Max. 0.10 1.50 1.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked liver.

METHYL-cis-4-OCTENOATE Synonyms: Methyl cis-4-octenoate; Methyl (Z)-oct-4-enoate; (Z)-Methyl 4-octenoate; cis4-Octenoic acid, methyl ester; 4-Octenoic acid, methyl ester, (Z)- (8CI) (9CI) CAS No.: CoE No.:

21063-71-8 FL No.: 10834 EINECS No.:

09.268 244-188-4

FEMA No.: JECFA No.:

3367 337

NAS No.:

3367

Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information required for evaluation (2000) Trade association guidelines: FEMA PADI: 0.442 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 1998) Boiling point

72∞C at 11 mmHg

Solubility

Soluble in ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jam, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: From cis-4-octenoic acid ethyl ester and methanol in the presence of sodium catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pineapple, starfruit and pawpaw.

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METHYL trans-2-OCTENOATE Synonyms: Methyl (E)-2-octenoate; 2-Octenoic acid, methyl ester, (E)-; Methyl trans-2octenoate; Methyl (E)-oct-2-enoate CAS No.: CoE No.:

2396-85FL No.: 2[7367-81-9] n/a EINECS No.:

09.828

FEMA No.:

3712

219-259-8

JECFA No.:

n/a

NAS No.:

n/a

Description: Methyl trans-2-octenoate has a fruity green odor. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.290 mg IOFI: n/a Empirical Formula/MW: C9H10O2/156.23 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid 90%; 10% methyl trans-3-octenoate

Boiling point Refractive index

80∞C at 12 mmHg 1.4399 at 20∞C

Reported uses (ppm): )FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fruit ices

Usual 0.60 1.50 0.60 0.50

Max. 3.00 7.50 3.00 2.50

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Usual 0.60 1.50 0.50 0.30

Max. 3.00 7.50 2.50 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fruity, green, sweet, waxy with a fresh tropical note. Natural occurrence: Reported found in stored hops, matsutake, Bartlett pears, soursop, hop oil and mountain papaya.

(E)-7-METHYL-3-OCTEN-2-ONE Synonyms: trans-7-Methyl-3-octen-2-one; 3-Octen-2-one, 7-methyl CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a

n/a n/a

FEMA No.: JECFA No.:

3868 n/a

NAS No.:

n/a

Individual: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.153477 mg Empirical Formula/MW:

IOFI: n/a

C9H16O/140.22 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Instant coffee, tea Meat products

Usual 0.20 0.20 0.20 0.20 0.20 0.20 0.30 0.10 0.30 0.10 0.10 0.20 0.20 0.10 0.30

Max. 1.00 1.00 2.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 2.00 1.00 1.00 2.00

Food Category Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.20 0.10 0.20 0.20 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.20 0.20 0.10 0.20

Max. 1.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00 2.00 2.00 1.00 2.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in skim milk powder.

METHYL-2-OCTYNOATE Synonyms: Methyl heptine carbonate; Methyl heptyne carbonate; Methyl-n-hept-1-yne-1carboxylate CAS No.: CoE No.:

111-12-6 n/a

FL No.: EINECS No.:

09.158 203-836-6

FEMA No.: JECFA No.:

2729 n/a

NAS No.:

2729

Description: Methyl-2-octynoate has an odor similar to violets on dilution. If concentrated, it has a powerful and unpleasant odor. This compound has a wine-berry flavor (muscatel). Consumption: Annual: 616.67 lb Individual: 0.0005225 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 1.506 mg Empirical Formula/MW:

1251

IOFI: n/a

C9H14O2/154.21 Specifications: (FCC, 1996) Acid value Appearance

Not more than 1 Colorless to slightly yellow liquid

Chlorinated compounds

Passes test

Refractive index

1.446-1.449

Assay

98% of C9H14O2

Solubility

Boiling point

217∞C

Specific gravity

1:5 in 70% alcohol; soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 0.919-0.924 at 25∞ /25∞C; 0.9275-0.9375 at 15∞ /15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.09 6.16 1.97 5.68 4.84

Max. 0.33 8.40 32.02 7.42 6.25

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.25 0.30 3.52 4.00

Max. 0.66 0.30 5.03 6.70

Synthesis: From heptaldehyde via heptyne and heptyne carboxylic acid; the acid is subsequently esterified. Aroma threshold values: Detection: 25 ppb. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-OXOBUTANOIC ACID Synonyms: Butanoic acid, 3-methyl-2-oxo-; Butanoic acid, 3-methyl-2-oxo, sodium salt; Dimethylpyruvic acid; Ketovaline; alpha-Ketovaline; 2-Ketovaline; alpha-Ketoisovaleric acid; 3-Methyl-2-oxobutanoate; 3-Methyl-2-oxobutyric acid; 2-Oxoisovalerate; alpha-Oxoisovalerate; 2-Oxoisovaleric acid; 2-Oxo-3-methylbutanoate; Sodium a -ketoisovalerate; Sodium 3-methyl-2-oxobutanoate CAS No.: CoE No.:

759-05-7 3715-29-6 n/a

FL No.:

08.051

FEMA No.:

3869

EINECS No.:

212-065-4

JECFA No.:

631

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.254782 mg Empirical Formula/MW:

IOFI: n/a

C5H8O3/116.11 C5H7O3Na/138.10 Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Refractive index

Assay

97% min

Solubility

Boiling point Melting point

251∞C 17∞C

Specific gravity

1.436-1.446 Soluble in water at >1000 g/l at 20∞C and white petrolatum <100 g/kg at 20∞C 1.115-1.120

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 0.80 5.00 1.00 1.00 0.50 1.20 0.50 0.70 1.00 5.00 2.00

Max. 10.00 10.00 10.00 5.00 10.00 5.00 10.00 3.00 5.00 10.00 10.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes

Usual Max. 0.10 1.00 1.00 10.00 0.50 5.00 0.50 10.00 0.10 1.00 0.01 1.00 0.60 10.00 50.00 100.00 0.50 5.00 1.00 10.00 0.03 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, bread, blue and provolone cheeses, asparagus, beer and cocoa.

METHYL 2-OXO-3-METHYLPENTANOATE Synonyms: Methyl 2-keto-3-methylvalerate; Methyl 3-methyl-2-oxovalerate; Pentanoic acid, 3-methyl-2-oxo-, methyl ester; Methyl 3-methyl-2-oxopentanoate; Methyl 2-oxo-3methylpentanoate; Pentanoic acid, 3-methyl-2-oxo-, methyl ester (9CI CAS No.: CoE No.:

3682-42-6 n/a

FL No.: EINECS No.:

09.550 n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999)

3713 591

NAS No.:

3713

Individual: n/a

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Trade association guidelines: FEMA PADI: 8.545 mg Empirical Formula/MW:

1253

IOFI: Artificial

C7H12O3/144.17 Specifications: (JECFA) Appearance

Liquid

Refractive index

Assay

99%

Solubility

1.416-1.426 Slightly soluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Hard candy

Usual 20.00 30.00 20.00 30.00 20.00 20.00 30.00 30.00

Max. 50.00 100.00 50.00 100.00 50.00 50.00 50.00 100.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy

Usual 10.00 10.00 10.00 20.00 20.00 10.00 20.00

Max. 25.00 25.00 25.00 50.00 50.00 25.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-OXOPENTANOIC ACID Synonyms: Ketoisoleucine; Methyl ethyl pyruvic acid; (S)-3-Methyl-2-oxopentanoate; 4Methyl-2-oxopentanoic acid; 3-Methyl-2-oxovaleric acid; alpha-keto-beta-Methylvalerate; alpha-oxo-beta-Methylvalerate; (S)-2-Oxo-3-methylpentanoate; Sodium 3-methyl-2-oxopentanoic acid; Valeric acid, 3-methyl-2-oxo, sodium salt CAS No.: CoE No.:

1460-34-0 3715-31-9 n/a

FL No.:

n/a

FEMA No.:

3870

EINECS No.:

215-955-0

JECFA No.:

632 632.1

NAS No.:

n/a

Note: CAS No.: 3715-31-9 and JECFA No.: 631.1 is for sodium salt of 3-methyl-2-oxopentanoic acid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.278660 mg IOFI: n/a Empirical Formula/MW: C6H10O3/130.14

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Specifications: (JECFA, 1999) Appearance

White, crystalline powder

Melting point

Assay

99% min

Solubility

41.5∞C Soluble in water >1000 g/l at 20∞C and white petrolatum < 100 g/kg at 20∞C

Boiling point 233∞C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 0.50 0.50 1.00 0.50 1.00 0.30 1.00 1.00 0.50 1.00 1.00 0.50

Max. 5.00 5.00 5.00 10.00 5.00 10.00 10.00 10.00 5.00 5.00 5.00 5.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 0.10 1.00 1.00 5.00 0.50 5.00 1.00 10.00 0.10 1.00 0.10 1.00 1.00 5.00 50.00 100.00 0.10 5.00 1.00 10.00 0.50 5.00 1.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-2-OXOPENTANOIC ACID Synonyms: Isopropyl puruvic acid; 4-methyl-2-oxopentanoic acid; 4-Methyl-2-oxovaleric acid; Sodium 4-methyl-2-oxopentanoate; Valeric acid, 4-methyl-2-oxo-, sodium salt CAS No.: CoE No.:

816-66-0 4502-00-5 n/a

FL No.:

08.052

FEMA No.:

3871

EINECS No.:

212-435-5

JECFA No.:

633 633.1

NAS No.:

n/a

Note: CAS No.: 4502-00-5 and JECFA No.: 633.1 is for sodium salt of 4-methyl-2-oxopentanoic acid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.215980 mg IOFI: n/a Empirical Formula/MW: C6H9O3/152.10

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Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Refractive index

Assay

99% min

Solubility

Boiling point 251∞C

Specific gravity

1.432-1.442 Soluble in water at >1000 g/l at 20∞C and petrolatum at <100 g/kg at 20∞C 1.053-1.058

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 1.00 0.50 1.00 1.00 0.50 0.50 1.00 0.50 1.00 0.10 0.50

Max. 5.00 10.00 5.00 5.00 5.00 5.00 10.00 5.00 5.00 5.00 5.00 5.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Processed vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 0.10 1.00 1.00 5.00 1.00 10.00 0.05 5.00 0.10 1.00 0.10 1.00 50.00 100.00 0.30 3.00 1.00 10.00 0.50 5.00 1.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, asparagus, cheese, white wine, cocoa, blue cheese and provolone cheese.

2-METHYLPENTANAL Synonyms: 2-Methyl valeraldehyde; 2-Formylpentane; alpha-Methyl valeraldehyde; 2Methylpentaldehyde; alpha-Methylpentenal; 2-Methylpentanal; 2-Methylvaleraldehyde; Pentanal, 2-methyl- (9CI); Valeraldehyde, 2-methyl- (8CI).] CAS No.: CoE No.:

123-15-9 706

FL No.: EINECS No.:

05.069 204-605-2

FEMA No.: JECFA No.:

3413 260

NAS No.:

3413

Description: 2-Methylpentanal has an ethereal, fruity odor. Consumption: Annual: <1.00 lb Individual:0.00002192 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food:5ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.653 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.15 Specifications: (JECFA, 1998) Appearance Boiling point

Colorless to pale-yellow liquid 116∞C

Refractive index

1.412

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Synthesis: From 2-methylpentanol by catalytic oxidation. Aroma threshold values: Detection: 1.6 to 3.2 ppb. Taste threshold values: n/a Natural occurrence: Reported found in onion, leek, garlic, milk, roasted peanuts, wheat bread, cooked beef, cured pork, coffee, beer, tea, trassi, rice and mango.

4-METHYL-2,3-PENTANEDIONE Synonyms: Acetyl isobutyryl; 4-Methyl-2,3-pentanedione; 4-Methylpentane-2,3-dione CAS No.: CoE No.:

7493-58-5 2043

FL No.: EINECS No.:

07.063 231-328-4

FEMA No.: JECFA No.:

2730 411

NAS No.:

2730

Description: 4-Methyl-2,3-pentanedione has a characteristic pungent odor. Consumption: Annual: <1.00 lb Individual: 0.00003684 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm, Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 6.091 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.15 Specifications: (JECFA, 1998) Appearance Boiling point

Yellow oil 116∞C

Melting point Specific gravity

-2.4∞C 0.941-0.950 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 20.69 17.45 18.99

Max. 26.77 23.67 24.73

Food Category Nonalcoholic beverages Soft candy

Usual 22.27 17.66

Max. 26.98 22.62

Synthesis: Prepared from isonitroso methyl isobutyl ketone by treatment with concentrated H2SO4; other methods employ mesityl oxide as the starting material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, beer, avocado, malt and krill.

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3-METHYLPENTANOIC ACID Synonyms: 3-Methyl pentanoic acid; 3-Methylpentanoic acid; 3-Methylvaleric acid; Pentanoic acid, 3-methyl- (9CI) CAS No.: CoE No.:

105-43-1 10149

FL No.: EINECS No.:

08.056 203-297-7

FEMA No.: JECFA No.:

3437 262

NAS No.:

3437

Description: 3-Methylpentanoic acid has a sour, herbaceous, slightly green odor. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake. Trade association guidelines: FEMA PADI: 0.143 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1998) Assay Boiling point

98% 197-198∞C

Refractive index Specific gravity

1.412-1.418 0.925-0.931 (20∞/20∞)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Reconstituted vegetables

Usual 1.00 0.30

Max. 5.00 3.00

Food Category Soft candy

Usual 1.00

Max. 5.00

Synthesis: From the diethylester of sec-butyl-malonic acid. Aroma threshold values: Detection: 46 to 280 ppb. Taste threshold values: n/a Natural occurrence: Reported found in the oil from tobacco leaves (d-form), baked potato, Parmesan, provolone and Romano cheese, goat and sheep cheese, lamb fat, rum, cocoa, black tea and chempedak (Arthocarpus polyphema).

4-METHYLPENTANOIC ACID Synonyms: Isohexanoic acid; 3-Methyl-butane-1-carboxylic acid; Pentanoic acid, 4-methyl; Isobutylacetic acid; Isocaproic acid; Isohexanoic acid (mixed isomers); 4-Methylpentanoic acid; 4-Methylvaleric acid; Pentanoic acid, 4-methyl- (9CI); Valeric acid, 4methyl- (8CI) CAS No.: CoE No.:

646-07-1 10150

FL No.: EINECS No.:

08.057 211-464-0

FEMA No.: JECFA No.:

3463 264

NAS No.:

3463

Description: 4-Methylpentanoic acid has an unpleasant, sour, penetrating odor. Consumption: Annual: 1050.00 lb Individual: 0.0008898 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 14.444 mg Empirical Formula/MW:

IOFI: n/a

C6H12O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Solubility

Assay 98% Refractive index 1.412-1.417

Specific gravity

Solubility in ethanol: 1 ml in 1 ml 95% alcohol 0.919-0.926

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Cheese Condiments, relishes Fats, oils Frozen dairy Gravies Hard candy Meat products

Usual 5.00 21.00 650.00 390.00 5.00 41.00 2.00 5.00

Max. 10.00 21.00 650.00 390.00 10.00 61.00 2.00 20.00

Food Category Milk products Nonalcoholic beverages Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual Max. 0.65 0.65 5.00 10.00 0.42 0.42 330.00 390.00 16.00 16.00 2.00 2.00 2.80 2.80 1.50 1.50

Synthesis: n/a Aroma threshold values: Detection: 810 ppb. Taste threshold values: n/a Natural occurrence: Reported found in apple, roasted barley, beef, pre-fermented bread, Camembert cheese, Emmenthal cheese, roasted cocoa beans, dry cured ham, hops, roasted pecans, rum, soybeans, black tea, wine, guava, papaya, strawberry fruit and jam, baked potato, bell pepper, tomato, many cheeses, fish, beef, mutton, hop oil, mushrooms, mango, rice, sake, malt, wort, dried bonito and mussels.

3-METHYL-1-PENTANOL Synonyms: 2-Ethyl-4-butanol; 3-Ethyl-1-butanol; 3-Methylpentanol; 3-Methyl-1-pentanol; 3-Methylpentan-1-ol; 1-Pentanol, 3-methyl- (8CI) (9CI) CAS No.: CoE No.:

589-35-5 n/a

FL No.: EINECS No.:

02.115 209-644-9

FEMA No.: JECFA No.:

3762 263

NAS No.:

n/a

Description: 3-Methyl-1-pentanol has a fruity, green, slightly pungent odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.358 mgIOFI: n/a Empirical Formula/MW: C6H14O/102.18

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Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point 151-152∞C

Specific gravity

1.418 Low water solubility; soluble in fat; “good” solubility in organic solvents 0.823

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 25.00 3.00 2.50 3.50

Max. 50.00 9.00 8.00 10.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 3.50 3.50 3.00 0.60

Max. 10.00 10.00 9.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 830 ppb to 1.2 ppm Taste threshold values: Taste characteristics at 30 ppm: Whiskey, green, apple with an alcoholic nuance. Natural occurrence: Reported found in apple juice, cheese, lamb, cognac, rum, cider, sherry, fruit brandies, whiskey, grape wines, strawberries, tomatoes, baked potatoes, starfruit, plum brandy, mango, prickly pear, Bourbon vanilla, lamb’s lettuce and Roman chamomile oil.

4-METHYL-2-PENTANONE Synonyms: Hexone; Isobutyl methyl ketone; Isopropylacetone; Isopropyl acetone; Ketone, isobutyl methyl; Ketones; Methyl isobutyl ketone; 4-Methyl-2-oxopentane; 2-Methyl-4pentanone; 4-Methyl-2-pentanone; 4-Methylpentan-2-one; 4-Methylpentanone-2; 2-Methylpropyl methyl ketone; 2-Pentanone, 4-methyl- (8CI) (9CI). CAS No.: CoE No.:

108-10-1 151

FL No.: EINECS No.:

07.017 203-550-1

FEMA No.: JECFA No.:

2731 301

NAS No.:

2731

Description: 4-Methyl-2-pentanone has a fruity, ethereal, spicy (on dilution) odor. Consumption: Annual: 28.33 lb Individual: 0.00002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev: 11 ppm; Food: 1 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.347 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (FCC, 1996) Acid value

2.0

Appearance

Colorless, mobile liquid

Assay 99% of C2H12O Boiling point 117∞C

Distillation range 114-117∞ Miscible with alcohol, ether, Solubility and to 1 ml in 50 ml of water Specific gravity 0.796-0.799 Water £0.1%

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 10.90 11.50 10.87

Max. 21.45 25.00 12.09

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.60 10.20 12.26

Max. 2.60 25.00 13.77

Synthesis: By hydrogenation of mesityl oxide over Ni at 160 to 190∞C; also by oxidation of methyl isobutyl carbinol. Aroma threshold values: Detection: 240 to 640 ppb Taste threshold values: Taste characteristics at 25 ppm: Sweet, ethereal, banana and fruity with dairy nuances. Natural occurrence: Reported found in orange and lemon juice, grape; vinegar, baked potato, papaya, ginger, wheat bread, cheeses, milk, cooked egg, roast chicken, cooked beef, lamb fat, pork liver, hop oil, beer, cognac, coffee, tea, plumcot, plum brandy, mushroom, trassi, sesame seed, buckwheat, wort, elder flower, Bourbon vanilla, clary and red sage, crab, clam and Chinese quince.

3-METHYL-2-(n-PENTANYL)-2-CYCLOPENTEN-1-ONE Synonyms: 2-Cyclopenten-1-one, Dihydrojasmone; 3-Methyl-2-penyl-; 2-Pentyl-3-methyl2-cyclopenten-1-one CAS No.: CoE No.:

1128-08-1 n/a

FL No.: EINECS No.:

07.140 214-434-5

FEMA No.: JECFA No.:

3763 n/a

NAS No.:

n/a

Description: 3-Methyl-2-(n-pentanyl)-2-cyclopenten-1-one has a fresh, fruity, jasmine odor with woody and herbal nuances. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.213 mg IOFI: n/a Empirical Formula/MW: C11H18O/166.27 Specifications: Appearance

Colorless, slightly oily liquid

Assay

98% min

Boiling point 112∞C at 7 mmHg Flash point 96.1∞C

Refractive index 1.476-1.483 at 20∞C Soluble in alcohol; insoluble Solubility in water Specific gravity 0.908-0.915 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 17.00

Max. 85.00

Food Category Hard candy

Usual Max. 2.50 13.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Fruit ices Gelatins, puddings

Usual 2.00 2.50 1.00

Max. 10.00 13.00 10.00

Food Category Jams, jellies Milk products Nonalcoholic beverages

Usual Max. 2.50 13.00 2.00 10.00 0.40 2.00 (Part 2 of 2)

Synthesis: Hexyl bromide plus levulinic ester yields a lactone, which is reacted with polyphosphoric acid or phosphorus pentoxide to produce hydrojasmone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-2-PENTENAL Synonyms: 2,4-Dimethyl crotonaldehyde; 3-Ethyl-2-methylacraldehyde: 2-Propylidene propionaldehyde; beta-Ethyl-alpha-methylacrolein; Homotiglic aldehyde; Isohexenal; Methyl ethyl acrolein; alpha-Methyl-beta-ethylacrolein; 2-Methyl-3-ethylacrolein; 2-Methyl-2-pentenal; 2-Methyl-2-penten-1-al; 2-Methyl-2-pentene-1-al; 2-Methylpent-2-enal; 2-Pentenal, 2-methyl- (8CI) (9CI) CAS No.: CoE No.:

623-36-9 2129

FL No.: EINECS No.:

05.090 210-789-5

FEMA No.: JECFA No.:

3194 n/a

NAS No.:

3194

Description: 2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.220 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.15 Specifications: (Burdock, 1997) Appearance

Colorless, mobile liquid

134-136∞C at 745 mmHg; 4478.5∞C at 100 mmHg; 38-39∞C at 18 mmHg Refractive index 1.4488 at 20∞C Boiling point

Solubility

Insoluble in water; soluble in alcohol, ether, benzene and methanol

Specific gravity

0.8581 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.67 3.33 3.00

Max. 15.33 6.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 2.00 5.00

Max. 10.00 4.00 9.00

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Synthesis: By aldolic condensation of propionaldehyde. Aroma threshold values: Recognition: 290 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity, jammy brown with an alliaceous sharpness. Natural occurrence: Reported found as a volatile component in onion. Also reported found in cranberry, guava, grapes, papaya, shallots, leek, chive, fried potato, mustard, Parmesan cheese, fish, roast chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s lettuce and maté.

4-METHYL-2-PENTENAL Synonyms: 2-Pentenal, 4-methyl CAS No.: CoE No.:

5362-56-1 n/a

FL No.: EINECS No.:

05.114 226-348-5

FEMA No.: JECFA No.:

Consumption: Annual: 15.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Trade association guidelines: FEMA PADI: 0.274 mg Empirical Formula/MW:

3510 n/a

NAS No.:

3510

Individual: 0.00001271 mg/kg/day

IOFI: Nature Identical

C6H10O/98.14 Specifications: (Burdock, 1997) Assay

94% (trans-isomer)

Refractive index

Boiling point 41∞C at 11 mmHg; 126-130∞C

Solubility

1.4401 at 20∞C Slightly soluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum

Usual 0.50 1.00 0.75 4.00

Max. 1.00 2.00 1.50 8.00

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.80 0.60 0.50 0.50

Max. 1.50 1.20 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, apple skin, brandy and cider-like. Natural occurrence: Reported found in potato chips, tomatoes, roast chicken and black tea.

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2-METHYL-2-PENTENOIC ACID Synonyms: b-Amylene-b-carboxylic acid; 3-Ethyl-2-methylacrylic acid; 2-Methyl-2-pentenoic acid; 2-Methylpent-2-en-1-oic acid; 2-Pentenoic acid, 2-methyl- (8CI) (9CI); 2-Pentene-2-carboxylic acid; 2-Propylidenepropionic acid CAS No.: CoE No.:

16957-70-3 FL No.: [3142-72-1] n/a EINECS No.:

n/a

FEMA No.:

3195

241-026-4

JECFA No.:

n/a

Description: 2-Methyl-2-pentenoic acid has a fruity odor. Consumption: Annual: 15.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.190 mg Empirical Formula/MW:

NAS No.:

3195

Individual: 0.0003954

IOFI: n/a

C6H10O2/114.04 Specifications: (FCC, 1996) Appearance Colorless to pale-yellow liquid Assay 98.0% of C6H10O2 Boiling point 123∞C at 30 mmHg

Refractive index Solubility Specific gravity

1.450-1.460 1 ml in 1 ml 95% alcohol 0.976-0.982

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 12.00 4.67

Max. 8.00 22.00 9.33

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.33 1.75 7.67

Max. 6.67 4.00 15.00

Synthesis: By distillation of 2-hydroxy-2-methylvaleric acid (cis-form). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-3-PENTENOIC ACID Synonyms: 2-Methyl-3-pentenoic acid; 2-Methylpent-3-en-1-oic acid; 3-Pentenoic acid, 2-methyl- (9CI) CAS No.: CoE No.:

37674-63-8 FL No.: n/a EINECS No.:

08.058 253-610-6

FEMA No.: JECFA No.:

3464 347

NAS No.:

3464

Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993)

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Trade association guidelines: FEMA PADI: 3.189 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H10O2/114.14 Specifications: (JECFA, 1998) Appearance

Clear, colorless liquid >99% (as a 60/40 mixture of cis-/trans- isomers) 85∞C at 10 mmHg

Assay Boiling point

Refractive index Solubility

1.433-1.440 Slightly soluble in water; soluble in alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry fruit.

2-METHYL-4-PENTENOIC ACID Synonyms: 2-Methyl-4-pentenoic acid; 2-Methylpent-4-en-1-oic acid; 4-Pentenoic acid, 2-methyl- (8CI) (9CI) CAS No.: CoE No.:

1575-74-2 n/a

FL No.: EINECS No.:

08.059 216-404-7

FEMA No.: JECFA No.:

3511 355

NAS No.:

3511

Description: 2-Methyl-4-pentenoic acid has a cheese-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.308 mg IOFI: Artificial Empirical Formula/MW: C6H10O2/114.15 Specifications: (JECFA, 1998) Assay

99% min

Solubility

Boiling point Refractive index

194∞C 1.426

Specific gravity

Slightly soluble in water; soluble in alcohol and most fixed oils 0.92

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Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatins, puddings Hard candy

Usual 5.00 2.00 2.00 5.00

Max. 5.00 2.00 2.00 5.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.00 1.00 5.00

Max. 2.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-3-PENTEN-2-ONE Synonyms: Acetone, isopropylidene-; Isobutenyl methyl ketone; 3-Isohexen-2-one; Isopropylideneacetone; Isopropylidene acetone; Ketones; Mesityl oxide; Methyl 2,2-dimethylvinyl ketone; Methyl isobutenyl ketone; Methyl 2-methyl-1-propenyl ketone; 2-Methyl-2-penten4-one; 2-Methyl-2-pentenone-4; 4-Methyl-3-penten-2-one; 4-Methyl-3-pentene-2-one; 4-Methylpent-3-en-2-one; 3-Penten-2-one, 4-methyl- (8CI) (9CI).] CAS No.: CoE No.:

141-79-7 n/a

FL No.: EINECS No.:

07.101 205-502-5

FEMA No.: JECFA No.:

3368 n/a

NAS No.:

3368

Description: The commercial grade of 4-methyl-3-penten-2-one exhibits an unpleasant odor. The pure material has a pleasant, honey-like odor. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.360 IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.15 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Refractive index

Boiling point

129.76∞C; 72.1∞C at 100 mmHg; 41∞C at 23 mmHg; -8.7∞C at 1 mmHg

Solubility

Flash point Melting point

+ 30.6∞C -52.85∞C

Specific gravity

1.4440 at 20∞C Slightly soluble in water, acetone and propylene glycol; soluble in alcohol in ether in all proportions 0.8653 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.25 0.75 0.50

Max. 2.25 0.75 0.50

Food Category Milk products Soft candy

Usual 0.40 1.12

Max. 0.40 1.12

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Synthesis: By reacting acetone or diacetone alcohol with iodine or other dehydrating agent; by condensation of acetone over sulfonated polystyrene-divinylbenzene resin used as an ion exchange catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange juice, baked potato, bell pepper, sauerkraut, tomato, crisp bread, Parmesan cheese, milk, chicken fat, hop oil, rum, coffee, tea, peanut, passion fruit, mushroom, tamarind, prickly pear, buckwheat, basil, elder flower, rosemary, shrimp, nectarine, clam and maté.

4-METHYL-2-PENTYL-1,3-DIOXOLAN Synonyms: 2-Amyl-4-methyl-1,3-dixolane; 1,3-Dioxolane, 4-methyl-2-pentyl; Hexaldehyde propylene glycol acetal; 4-Methyl-2-pentyl-dioxolane; 4-Methyl-2-pentyl-1,3-dioxolan; 4-Methyl-2-pentyl-1,3-dioxolane CAS No.: CoE No.:

26563-74-6 FL No.: [1599-49-1] n/a EINECS No.:

n/a

FEMA No.:

3630

247-807-6

JECFA No.:

n/a

NAS No.:

3630

Description: 4-Methyl-2-pentyl-1,3-dioxolan has a green, fruity, vegetable odor. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.045 mg IOFI: n/a Empirical Formula/MW: C9H18O2/158 Specifications: (Burdock, 1997) Appearance Assay

Clear, colorless liquid 80% cis; 19.9% trans

Boiling point Solubility

68∞C at 10 mmHg Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Hard candy Imitation dairy

Usual 2.00 1.00 0.50 1.00 0.20

Max. 5.00 4.00 5.00 5.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 0.20 1.00 0.50

Max. 2.00 2.00 3.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fruity, sweet, green and waxy. Natural occurrence: Not reported found in nature.

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b-METHYLPHENETHYL ALCOHOL Synonyms: Benzeneethanol, beta-methyl- (9CI); Hydratropic alcohol; Hydratropyl alcohol; 1-Hydroxy-2-phenylpropane; beta-Methylbenzeneethanol; alpha-Methyl phenylethyl alcohol; beta-Methylphenethyl alcohol; Phenethyl alcohol, beta-methyl- (8CI); 2-Phenyl1-propanol; 2-Phenylpropan-1-ol; 2-Phenylpropanol-1; beta-Phenylpropyl alcohol; 2-Phenylpropyl alcohol; 1-Propanol, 2-phenylCAS No.: CoE No.:

1123-85-9 2257

FL No.: EINECS No.:

02.073 214-379-7

FEMA No.: JECFA No.:

2732 n/a

NAS No.:

2732

Description: b-Methylphenethyl alcohol has a faint odor reminiscent of hyacinth. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.621 mg IOFI: n/a Empirical Formula/MW: C9H12O/136.19 Specifications: (Burdock, 1997) Appearance

Viscous liquid

Refractive index

Boiling point

113-114∞C at 14 mmHg

Specific gravity

1.5270 at 20∞C; d-, +15.25∞; l-, -15.16∞ 1.015 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 17.53 16.00 13.93

Max. 20.16 19.00 15.71

Food Category Nonalcoholic beverages Soft candy

Usual 14.00 11.36

Max. 17.00 15.74

Synthesis: By reduction of the corresponding aldehyde with zinc and acetic acid and subsequent saponification of the sodium salt; two optically active isomers (d- and l-) are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-METHYLPHENETHYL BUTYRATE Synonyms: Butanoic acid, 1-methyl-2-phenylethyl ester (9CI); 1-Methyl-2-phenylethyl butanoate; alpha-Methylphenethyl butyrate;1-Methyl-2-phenylethyl butyrate; 1-Phenyl2-propyl butyrate CAS No.: CoE No.:

68922-11-2 2276

FL No.: EINECS No.:

09.249 FEMA No.: 272-983-6 JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm

3197 n/a

NAS No.:

3197

Individual: 0.00000263 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.863 mg Empirical Formula/MW:

IOFI: n/a

C13H18O2/206.27 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.67 2.00

Max. 5.00 11.67 4.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.50 0.84 3.60

Max. 4.75 2.90 9.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PHENETHYL ETHER Synonyms: Benzene, (2-methoxyethyl)- (9CI); Ether, methyl phenethyl (8CI); Methyl phenethyl ether; Methyl 2-phenethyl ether; Methyl phenethyl oxide; Methyl phenylethyl ether; (2-Methoxyethyl)benzene; Phenylethyl methyl ether; beta-Phenylethyl methyl ether; 2-Phenylethyl methyl ether CAS No.: CoE No.:

3558-60-9 n/a

FL No.: EINECS No.:

03.006 222-619-7

FEMA No.: JECFA No.:

3198 n/a

NAS No.:

3198

Description: Methyl phenethyl ether has a powerful, diffusive and penetrating odor with a warm, floral note; “grassy” and pungent on dilution. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.021 mg IOFI: n/a Empirical Formula/MW: C9H12O/136.20 Specifications: (Burdock, 1997) Appearance

Colorless, mobile oil

Solubility

Almost insoluble in water; soluble in alcohol and oils

Boiling point 185-187∞C; 100-104∞C at 25 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 10.00

Max. 15.00

Food Category Meat products

Usual Max. 1.00 2.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 7.00 6.00

Max. 10.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 2.00 16.00 10.50 15.00 (Part 2 of 2)

Synthesis: By catalytic reduction of phenylacetaldehyde dimethyl acetal; from phenylethyl alcohol and methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in Pandanus odoratissimus and in the oil of Tagetes signata and Scotch spearmint oil; also in litchi.

METHYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, methyl ester (8CI); Benzeneacetic acid, methyl ester (9CI); Methyl benzeneacetate; Methyl phenylacetate; Methyl 2-phenylacetate; Methyl alpha-toluate; Phenylacetic acid, methyl ester CAS No.: CoE No.:

101-41-7 2155

FL No.: EINECS No.:

09.783 202-940-9

FEMA No.: JECFA No.:

2733 n/a

NAS No.:

2733

Description: Methyl phenylacetate has an intense odor suggestive of honey and jasmine. It has a sweet, honey-like flavor. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not allocated (1967) Trade association guidelines: FEMA PADI: 12.720 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O2/150.18 Specifications: (FCC, 1996) Acid value

1.0

Appearance

Colorless or nearly colorless liquid

Chlorinated compounds Refractive index

Assay

98% of C9H10O2

Solubility

Boiling point 215∞C

Specific gravity

Passes test 1.503-1.509 Soluble in most organic solvents; 1:6 in 60% alcohol; insoluble in water, glycerin and propylene glycol 1.061-1.067

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.07 45.57 5.63 43.36 22.14

Max. 1.73 56.10 8.35 49.64 25.78

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 11.14 44.56 38.37 1.00

Max. 11.14 49.73 45.59 10.00

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Synthesis: By methanolic esterification of the corresponding acid or nitrile; by reacting HCl over a solution of benzyl nitrile in methanol. Aroma threshold values: Detection: 25 ppb Taste threshold values: Taste characteristics at 30 ppm: Floral, honey, spice, waxy and sweet. Natural occurrence: Reported found in cocoa, coffee, strawberry, pineapple, pepper, hop oil, cognac, peanut, honey, starfruit, Bourbon vanilla, mountain papaya, roasted chicory root and rooibus tea (Aspalathus linearis).

2-METHYL-4-PHENYL-2-BUTANOL Synonyms: Benzenepropanol, alpha,alpha-dimethyl- (9CI); Benzyl-tert-butanol; 2Butanol, 2-methyl-4-phenyl-; alpha,alpha-Dimethylbenzenepropanol; Dimethylphenethylcarbinol; Dimethylphenethyl carbinol; 1,1-Dimethyl-3-phenylpropanol; 1,1-Dimethyl-3-phenyl-1-propanol; alpha,alpha-Dimethyl-delta-phenylpropyl alcohol; alpha,alpha-Dimethylgamma-phenylpropyl alcohol; 2-Methyl-4-phenyl-2-butanol; 2-Methyl-4-phenylbutan-2ol; Phenylethyl dimethyl carbinol; 2-(2-Phenylethyl)-2-propanol; 1-Propanol, 1,1-dimethyl3-phenyl- (8CI) CAS No.: CoE No.:

103-05-9 n/a

FL No.: EINECS No.:

02.108 203-074-7

FEMA No.: JECFA No.:

3629 n/a

NAS No.:

n/a

Description: 2-Methyl-4-phenyl-2-butanol has a floral, green, fruity, linalool character and mildly herbaceous odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.930 mg IOFI: Artificial Empirical Formula/MW: C11H16O/164.25 Specifications: (Burdock, 1997) Appearance Liquid Assay 99.8% Boiling point 238∞C

Melting point Solubility Specific gravity

29.8∞C Slightly soluble in water; soluble in fats 0.9601

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 15.00 20.00 10.00 7.00 10.00

Max. 45.00 60.00 30.00 21.00 30.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 15.00 10.00 5.00 12.00

Max. 45.00 30.00 15.00 36.00

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Synthesis: By reaction of phenylethyl magnesium chloride with acetone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-4-PHENYL-3-BUTENE-2-ONE Synonyms: 3-Benzylidene-butane-2-one; Benzylidene methyl acetone; 3-Buten-2-one, 3methyl-4-phenyl- (8CI) (9CI); 3-Methyl-4-phenyl-3-buten-2-one; 3-Methyl-4-phenyl-3butene-2-one; alpha-Methylbenzylideneacetone CAS No.: CoE No.:

1901-26-4 161

FL No.: EINECS No.:

07.027 217-599-1

FEMA No.: JECFA No.:

2734 n/a

NAS No.:

2734

Description: 3-Methyl-4-phenyl-3-butene-2-one has a camphor-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.284 mg IOFI: n/a Empirical Formula/MW: C11H12O/160.22 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Crystalline solid 124-125∞C at 10 mmHg 38-40∞C

Refractive index Specific gravity

1.5720 at 40.2∞C 1.0072 at 40.2∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.83 12.65 16.55

Max. 14.23 15.80 19.10

Food Category Nonalcoholic beverages Soft candy

Usual 7.63 11.90

Max. 10.25 13.13

Synthesis: By condensation of benzaldehyde with butanone in the presence of dry, gaseous HCl at low temperature. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-4-PHENYL-2-BUTYL ACETATE Synonyms: Acetic acid, (1,1-dimethyl-3-phenylpropyl) ester; Benzenepropanol, alpha,alpha-dimethyl-, acetate; 2-Butanol, 2-methyl-4-phenyl-, acetate; alpha,alpha-Dimethylbenzenepropanol acetate; Dimethylphenylethylcarbinyl acetate; 1,1-Dimethyl-3-phenyl-

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propan-1-yl acetate; 1,1-Dimethyl-3-phenylpropyl acetate; 2-Methyl-4-phenyl-2-butyl acetate CAS No.: CoE No.:

103-07-1 n/a

FL No.: EINECS No.:

09.029 203-077-0

FEMA No.: JECFA No.:

2735 n/a

NAS No.:

2735

Description: 2-Methyl-4-phenyl-2-butyl acetate has a jasmine and hyacinth-like odor with a slightly rose undertone. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.056 mg IOFI: n/a Empirical Formula/MW: C13H18O2/206.28 Specifications: (Burdock, 1997) Acid value Appearance Assay Boiling point

0.2 max Liquid 97.5% 275∞C

Flash point Refractive index Solubility Specific gravity

101∞C 1.4880-1.4900 at 20∞C 1:5-6 in 70% alcohol; insoluble in water 0.9865-0.9900 at 15∞C; 0.990 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.25 0.25

Max. 10.00 0.50

Food Category Nonalcoholic beverages Soft candy

Usual 0.13 0.25

Max. 1.80 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-4-PHENYL-2-BUTYL ISOBUTYRATE Synonyms: Dimethyl phenylethyl carbinyl isobutyrate; 1,1-Dimethyl-3-phenylpropyl isobutyrate; 2-Methyl-4-phenyl-2-butyl isobutyrate; Phenylethyl dimethylcarbinyl isobutyrate; Propanoic acid, 2-methyl-, 1,1-dimethyl-3-phenylpropyl ester (9CI) CAS No.: CoE No.:

10031-71-7 FL No.: n/a EINECS No.:

09.484 233-092-8

FEMA No.: JECFA No.:

2736 n/a

NAS No.:

2736

Description: 2-Methyl-4-phenyl-2-butyl isobutyrate has an herbaceous, tea-like, sweet odor and a fruit juice flavor. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 18.940 mg Empirical Formula/MW:

1273

IOFI: n/a

C15H22O2/234.34 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 250∞C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 102.00 15.00 85.00

Max. 108.00 20.00 93.00

Food Category Nonalcoholic beverages Soft candy

Usual 22.00 93.00

Max. 26.00 95.00

Synthesis: By esterification of dimethyl phenylethyl carbinol with isobutyric acid or anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-4-PHENYLBUTYRALDEHYDE Synonyms: Benzenebutanal, alpha-methyl-(9CI); alpha-Methylbenzenebutanal; 2Methyl -4-phenyl-butanal; 2-Methyl-4-phenylbutyraldehyde CAS No.: CoE No.:

40654-82-8 FL No.: 134 EINECS No.:

05.046 255-022-5

FEMA No.: JECFA No.:

Consumption: Annual: 11.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.369 mg Empirical Formula/MW:

2737 n/a

NAS No.:

2737

Individual: 0.00000988 mg/kg/day

IOFI: Artificial

C11H14O Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.10 9.30 8.00

Synthesis: n/a Aroma threshold values: n/a

Max. 9.40 9.70 8.50

Food Category Nonalcoholic beverages Soft candy

Usual 6.50 7.50

Max. 7.50 8.30

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-PHENYLBUTYRALDEHYDE Synonyms: a-Isopropyl phenylacetaldehyde; a-Phenyl isovaleraldehyde CAS No.: CoE No.:

2439-44-3 n/a

FL No.: EINECS No.:

05.097 219-461-6

FEMA No.: JECFA No.:

2738 n/a

NAS No.:

2738

Description: 3-Methyl-2-phenylbutyraldehyde has a green, fruity odor when diluted. When diluted to less than 5 ppm, the flavor is fruity; however; the flavor becomes bitter at concentrations above 10 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000621 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.970 mg IOFI: Artificial Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance Colorless, oily liquid Boiling point 238∞C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 8.00 6.00

Max. 10.00 10.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 10.00

Max. 8.00 12.00

Synthesis: From phenyl isopropylglycidic acid; by rearrangement of 2-phenylpentane-1, 2-diol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-4-PHENYLBUTYRATE Synonyms: Benzenebutanoic acid, methyl ester; Methyl 4-phenylbutyrate; g-Phenylbutyric acid, methyl ester CAS No.: CoE No.:

2046-17-5 308

FL No.: EINECS No.:

09.729 218-067-1

FEMA No.: JECFA No.:

2739 n/a

NAS No.:

2739

Description: Methyl 4-phenylbutyrate has a powerful, sweet, fruity, floral odor. The flavor becomes extremely sweet and fruity at concentrations below 10 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000621 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.927 mg Empirical Formula/MW:

1275

IOFI: Artificial

C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Very slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.00 9.00 7.00

Max. 14.00 13.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 8.00 13.00

Max. 9.00 15.00

Synthesis: By direct esterification of g-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PHENYL DISULFIDE Synonyms: Disulfide, methyl phenyl; Phenyl methyl disulfide CAS No.: CoE No.:

14173-25-2 FL No.: n/a EINECS No.:

12.161 238-020-9

FEMA No.: JECFA No.:

3872 576

Description: Methyl phenyl disulfide has a powerful odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.063487 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H8S2/156.26 Specifications: (JECFA, 1999) Appearance Pale-yellow liquid Assay 97% min Boiling point 62-65∞C at 2 mmHg

Refractive index 1.610-1.619 Solubility Soluble in alcohol; insoluble in water Specific gravity 1.145-1.150

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods

Usual 0.06

Max. 1.00

Food Category Meat products

Usual Max. 0.40 4.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Fats, oils Gelatins, puddings Gravies

Usual 0.01 0.10 0.10

Max. 0.04 1.00 1.00

Food Category Nonalcoholic beverages Seasonings, flavors

Usual 0.20 5.00

Max. 2.00 5.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

5-METHYL-2-PHENYL-2-HEXENAL Synonyms: Benzeneacetaldehyde, alpha-(3-methylbutylidene)- (9CI); alpha-(3-Methylbutylidene)benzeneacetaldehyde; 5-Methyl-2-phenyl-2-hexenal; 5-Methyl-2-phenylhex2-enal CAS No.: CoE No.:

21834-92-4 FL No.: n/a EINECS No.:

05.099 244-602-3

FEMA No.: JECFA No.:

3199 n/a

NAS No.:

3199

Description: 5-Methyl-2-phenyl-2-hexenal has a cocoa aroma. It is used in chocolate and cocoa-type flavors. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.805 mg IOFI: Nature Identical Empirical Formula/MW: C13H16O/188 Specifications: (Burdock, 1997) Boiling point 96-100∞C at 0.70 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 8.00 4.20

Max. 10.00 15.20 8.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 3.00 7.60

Max. 7.00 5.50 16.00

Synthesis: From phenyl acetaldehyde and isopropyl acetaldehyde by aldolic condensation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the neutral volatile fraction of roasted peanuts, in peppermint oil, pork liver, cocoa, tea, roasted filberts, sesame seed, malt, wort and cocoa liquor.

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4-METHYL-1-PHENYL-2-PENTANONE Synonyms: Benzyl isobutyl ketone; Isobutyl benzyl ketone; 4-Methyl-1-phenyl-2-pentanone; 4-Methyl-1-phenylpentan-2-one; 2-Pentanone, 4-methyl-1-phenyl- (8CI) (9CI) CAS No.: CoE No.:

5349-62-2 159

FL No.: EINECS No.:

07.025 226-316-0

FEMA No.: JECFA No.:

2740 n/a

NAS No.:

2740

Description: 4-Methyl-1-phenyl-2-pentanone has a sweet, woody, spicy odor. At low levels, the flavor is sweet and tart. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.324 mg IOFI: n/a Empirical Formula/MW: C12H16O/176.26 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 250-251∞C

Specific gravity

Very slightly soluble in water; poorly soluble in propylene glycol; soluble in alcohol and oils 0.969 at 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 6.75 6.75

Max. 5.00 10.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 0.10 6.13

Max. 10.00 1.00 9.25

Synthesis: By passing phenylacetic acid and isovaleric acid over ThO2 catalyst at 450 to 470∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-2-PHENYL-2-PENTENAL Synonyms: Benzeneacetaldehyde, alpha-(2-methylpropylidene)- (9CI); 4-Methyl-2-phenyl-2-pentenal; alpha-(2-Methylpropylidene)benzeneacetaldehyde CAS No.: CoE No.:

26643-91-4 FL No.: n/a EINECS No.:

05.100 247-869-4

FEMA No.: JECFA No.:

3200 n/a

NAS No.:

3200

Description: 4-Methyl-2-phenyl-2-pentenal has a cocoa aroma. It is often used in chocolate and cocoa-type flavors. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.337 mg Empirical Formula/MW:

IOFI: Nature Identical

C12H14O/174.23 Specifications: (Burdock, 1997) Boiling point 82-87∞C at 0.7 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.50 4.00 3.00

Max. 14.00 8.50 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 7.00

Max. 1.00 15.00

Synthesis: By aldolic condensation of the corresponding aldehydes in the presence of a basic catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, waxy and cocoa-like with a honey nuance. Natural occurrence: Reported found in baked and fried potato, peppermint oil, cocoa, black tea, roasted filberts, potato chips, sesame seed and malt.

METHYL PHENYL SULFIDE Synonyms: Anisole, thio-; Benzene, (methylthio)-; Methyl phenyl thioether; (Methylthio) benzene; Phenyl methyl sulfide; 1-Phenyl-1-thioethane; Phenylthiomethane; Sulfide, methyl phenyl-; Thioanisole CAS No.: CoE No.:

100-68-5 n/a

FL No.: EINECS No.:

12.162 202-878-2

FEMA No.: JECFA No.:

Description: Methyl phenyl sulfide has an unpleasant odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.063442 mg Empirical Formula/MW:

3873 459

NAS No.:

na

Individual: n/a

IOFI: n/a

C7H8S/124.20 Specifications: (JECFA, 1999) Appearance

Colorless or slightly yellow liquid

Refractive index

1.532-1.551 (Part 1 of 2)

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Specifications: (JECFA, 1999) (Continued) Assay

98% min

Solubility

Boiling point 188-193∞C

Specific gravity

Soluble in alcohol and oil; insoluble in water 0.958-0.968 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 0.50

Max. 4.00 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

METHYL-3-PHENYLPROPIONATE Synonyms: Benzenepropanoic acid, methyl ester (9CI); Hydrocinnamic acid, methyl ester (8CI); Methyl benzenepropanoate; Methyl dihydrocinnamate; Methyl hydrocinnamate; Methyl 3-phenylpropanoate; Methyl phenyl propionate; Methyl beta-phenylpropionate; Methyl 3-phenylpropionate; beta-Phenylpropionic acid methyl ester CAS No.: CoE No.:

103-25-3 427

FL No.: EINECS No.:

09.746 203-092-2

FEMA No.: JECFA No.:

2741 n/a

NAS No.:

2741

Description: Methyl-3-phenylpropionate has a strong floral-fruity odor, with honey and wine-like undertones. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.747 mg IOFI: n/a Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997) Acid value Appearance Assay Boiling point

1 max Colorless liquid 98% min 238-239∞C

Flash point Refractive index Solubility Specific gravity

>100∞C 1.4990-1.5030 at 20∞C 1:3 in 70% alcohol; almost insoluble in water 1.037-1.042 at 25∞C; 1.0473 at 0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 1.00 8.21

Max. 3.00 11.95

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 7.95 9.95 1.00 3.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 10.82

Max. 12.82

Food Category Soft candy

Usual Max. 7.80 10.42 (Part 2 of 2)

Synthesis: By reduction of methyl cinnamate in methanol solution with hydrogen and Ni under pressure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapes, rhubarb, soursop and basil.

2-METHYL-1-PROPANETHIOL Synonyms: Isobutyl mercaptan; 2-Methylpropane-1-thiol; 1-Propanethiol, 2-methyl CAS No.: CoE No.:

513-44-0 n/a

FL No.: EINECS No.:

12.173 208-162-6

FEMA No.: JECFA No.:

3874 512

NAS No.:

n/a

Description: 2-Methyl-1-propanethiol has a cooked vegetable, almost mustard-like, odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.075730 mg IOFI: n/a Empirical Formula/MW: C4H10S/90.19 Specifications: (JECFA, 1999) Appearance Colorless liquid Assay 92% min Boiling point 87-89∞C

Solubility Specific gravity

Soluble in alcohol and oil 0.829-0.836

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 3,000.00 10,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava, milk, cooked beef, cooked pork and beer.

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METHYL 1-PROPENYL DISULFIDE Synonyms: Disulfide, methyl 1-propenyl-; Methyldithio-1-propene; Methyl propenyl disulfide; Methyl prop-1-enyl disulphide; 1-Propenyl methyl disulfide CAS No.: CoE No.:

5905-47-5 n/a

FL No.: EINECS No.:

12.075 227-605-4

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW: C4H8S2/120.23 Specifications: (JECFA, 1999) Appearance Boiling point

Colorless liquid 53-98∞C at 14 mmHg

Refractive index

3576 569

NAS No.:

3576

Individual: 0.00001026

IOFI: Nature Identical

1.542-1.552

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in onion oil, roasted onion and shallot.

METHYL PROPIONATE Synonyms: Methyl propanoate; Methyl propionate; Methyl propylate; Propanoic acid, methyl ester (9CI); Propionic acid, methyl ester (8CI) CAS No.: CoE No.:

554-12-1 415

FL No.: EINECS No.:

09.134 209-060-4

FEMA No.: JECFA No.:

2742 141

NAS No.:

2742

Description: Methyl propionate has a fruity odor reminiscent of rum. It has a sweet flavor suggestive of black currant. Consumption: Annual: 600.00 lb Individual: 0.0005084 Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Trade association guidelines: FEMA PADI: 9.356mg Empirical Formula/MW:

IOFI: Nature Identical

C4H8O2/88.11 Specifications: (JECFA, 1997) Acid value

3.0 max

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay 95% min Boiling point 79∞C

Specific gravity

1.373-1.380 1 ml is soluble in 16 ml water; completely miscible with alcohol, ether and propylene glycol 0.861-0.867

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 46.21 112.50 23.16

Max. 10.00 54.96 112.50 34.63

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.16 14.07 34.46

Max. 32.15 17.15 47.85

Synthesis: By direct esterification of the acid with methanol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 100 ppb to 8.8 ppm Taste threshold values: n/a Natural occurrence: Reported found in guava, honey, melon, pineapple, raspberry, blackberry, strawberry, cheddar cheese, cooked beef, coffee, soy protein, durian (Durio zibethinus), starfruit, plum brandy, cherimoya, kiwifruit, naranjilla, mussels and rooibus tea (Aspalathus linearis).

3-METHYL-5-PROPYL-2-CYCLOHEXEN-1-ONE Synonyms: “Celery ketone”; 2-Cyclohexen-1-one, 3-methyl-5-propyl- (8CI) (9CI); 3-Methyl-5-propyl-2-cyclohexenone; 1-Methyl-5-n-propyl-1-cyclohexen-3-one; 3-Methyl5-propylcyclohex-2-enone; 3-Methyl-5-propyl-2-cyclohexen-1-one CAS No.: CoE No.:

3720-16-9 n/a

FL No.: EINECS No.:

07.129 223-069-0

FEMA No.: JECFA No.:

3577 n/a

NAS No.:

3577

Description: 3-Methyl-5-propyl-2-cyclohexen-1-one has a warm, spicy, woody odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.753 mg IOFI: Artificial Empirical Formula/MW: C10H16O/152.23

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Specifications: (Burdock, 1997) Appearance Pale-yellow to colorless liquid

Solubility

Boiling point 242-244∞C; 122-123∞C at 12 mmHg

Specific gravity

Insoluble in water; soluble in ether, alcohol and oils 0.9276 at 22.3∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.19 2.50 2.00

Max. 14.70 6.50 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.47 2.74 4.50

Max. 9.34 5.87 10.50

Synthesis: By condensation of butyric aldehyde with ethyl acetoacetate in the presence of diethylamine and subsequent saponification with a 10% KOH solution; or by condensation in the presence of piperdine in ethanol solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PROPYL DISULFIDE Synonyms: Disulfide, methyl propyl; Methyl propyl disulfide; Methyl propyl disulphide; Propyl methyl disulfide CAS No.: CoE No.:

2179-60-4 585

FL No.: EINECS No.:

12.019 218-551-2

FEMA No.: JECFA No.:

3201 565

NAS No.:

3201

Description: Methyl propyl disulfide has a powerful, penetrating sulfuraceous–herbaceous, onion-like odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.403 mg IOFI: Nature Identical Empirical Formula/MW: C4H10S2/122.26 Specifications: (JECFA, 1999) Appearance

Pale-yellow, mobile liquid

Assay

95% min

Boiling point

69-71 at 43 mmHg; 40-41 at 9 mmHg

Refractive index 1.508-1.518 Slightly soluble in water; soluSolubility ble in ethyl alcohol and oil Specific gravity

0.990-0.999

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.40 1.00 1.00

Max. 2.02 1.34 1.00

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Synthesis: From Bunte salt and the corresponding thiol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5 ppm: Onion, garlic, tomato, potato, alliaceous and vegetative. Natural occurrence: Reported found in onion oil, onion, garlic, shallot, leek, chive, fried potato, cooked beef, roast peanut and Brussels sprouts.

2-METHYLPROPYL-3-METHYLBUTYRATE Synonyms: Butanoic acid, 3-methyl-, 2-methylpropyl ester (9CI); Isobutyl isopentanoate; Isobutyl isovalerate; Isobutyl 3-methylpropanoate; Isovaleric acid, isobutyl ester (8CI); 2Methylpropyl isovalerate; 2-Methylpropyl 3-methylbutanoate; 2-Methylpropyl-3-methylbutyrate CAS No.: CoE No.:

589-59-3 568

FL No.: EINECS No.:

09.472 209-653-8

FEMA No.: JECFA No.:

3369 n/a

NAS No.:

3369

Description: 2-Methylpropyl-3-methylbutyrate has an aroma reminiscent of apple and raspberry. Consumption: Annual: 2,466.67 lb Individual: 0.002090 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.182 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (Burdock, 1997) Boiling point

171.4∞C; 60-62∞C at 12 mmHg

Solubility

Refractive index 1.4057 at 20∞C

Specific gravity

Insoluble in water; very soluble in acetone; soluble in alcohol and ether in all proportions 0.8736 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 3.00 3.00

Max. 8.00 5.00 5.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 3.00 3.00 5.00

Max. 5.00 5.00 8.00

Synthesis: By oxidation of the corresponding ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from fruits of Xanthoxylum piperitum and in the oil of Elsholtzia ciliata. Also reported found in banana, white wine, fig, jackfruit, lamb’s lettuce and smaller galanga (Alpinium officinarum Hance).

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2-METHYL-4-PROPYL-1,3-OXATHIANE Synonyms: 1,3-Oxathiane, 2-emthyl-4-propylCAS No.: CoE No.:

67715-80-4 FL No.: n/a EINECS No.:

16.030 n/a

FEMA No.: JECFA No.:

3578 464

NAS No.:

3578

Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.014 mg IOFI: n/a Empirical Formula/MW: C8H16OS/160.27 Specifications: (JECFA, 1999) Assay

98% min

Boiling point

89-90∞C at 12 mmHg

cis Isomer

80-90%

Refractive index 1.475-1.485 Insoluble in water; miscible Solubility in oils and alcohol Specific gravity 0.970-0.982

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.05 0.05 0.03

Max. 0.10 0.10 0.10

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.01 0.05

Max. 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Detection: 2 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in passion fruit.

2-(2-METHYLPROPYL)-PYRIDINE Synonyms: 2-Isobutylpyridine; 2-(2-Methylpropyl)pyridine CAS No.: CoE No.:

14159-61-6 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

14.059 238-003-6

FEMA No.: JECFA No.:

3370 n/a

NAS No.:

3370

Individual: 0.0001 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.005005 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H13N/135.20 Specifications: (Burdock, 1997) Boiling point 181∞C; 110-111∞C at 55 mmHg Refractive index 1.4831 at 20∞C

Specific gravity

0.8973 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies

Usual 0.20 0.20

Max. 0.50 0.20

Food Category Soups

Usual 0.05

Max. 0.05

Synthesis: From b-picoline with NaNH2 and alkyl chloride or bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(2-METHYLPROPYL)PYRIDINE Synonyms: 3-Isobutylpyridine CAS No.: CoE No.:

14159-61-6 FL No.: n/a EINECS No.:

14.059 238-003-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.176 mg Empirical Formula/MW:

3371 n/a

NAS No.:

3371

Individual: 0.00000131 mg/kg/day

IOFI: Artificial

C9H13N/135.19 Specifications: (Burdock, 1997) Boiling point 68-68.5∞C at 8 mmHg

Refractive index 1.4912 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Frozen dairy

Usual 1.00 1.00 0.50 0.20

Max. 1.00 1.00 0.50 0.20

Food Category Gelatins, puddings Gravies Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lamb and mutton liver.

Usual 0.10 0.20 0.50

Max. 0.10 0.20 0.50

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2-(1-METHYLPROPYL)THIAZOLE Synonyms: 2-sec-Butylthiazole; 2-(1-Methylpropyl)thiazole; Thiazole, 2- (1-methylpropyl)CAS No.: CoE No.:

18277-27-5 FL No.: n/a EINECS No.:

15.022 242-154-3

FEMA No.: JECFA No.:

3372 n/a

NAS No.:

3372

Description: 2-(1-Methylpropyl)thiazole has a raw, green, herbaceous odor. Consumption: Annual: <1.00 lb Individual: 0.0001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.082 mg IOFI: n/a Empirical Formula/MW: C7H11NS/141.23 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 0.50 0.50 0.10

Max. 0.50 0.50 0.10

Food Category Gelatins, puddings Gravies Soft candy

Usual 0.10 0.20 0.50

Max. 0.10 0.20 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato.

METHYL PROPYL TRISULFIDE Synonyms: Methyl propyl trisulfide; Methyl propyl trisulphide; Propyl methyl trisulfide; Trisulfide, methyl propyl (8CI) (9CI) CAS No.: CoE No.:

17619-36-2 FL No.: 586 EINECS No.:

12.020 241-594-3

FEMA No.: JECFA No.:

3308 584

NAS No.:

3308

Description: Methyl propyl trisulfide has a powerful, penetrating, warm, herbaceous odor; somewhat reminiscent of onion. Consumption: Annual: 1.50 lb Individual: 0.00000127 mg/kg/day Regulatory Status: CoE: Approved FDA: FDA (other): n/a JECFA: No safety concern at current level of intake (1995) IOFI: Nature Identical Trade association guidelines: FEMA PADI: 0.032 mg Empirical Formula/MW: C4H10S3/154.32

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Specifications: (JECFA, 2000) Appearance

Pale-yellow, mobile liquid

Assay Boiling point

45% 52∞C at 1.2 mmHg

Minimum: 25% dipropyl trisulfide, 14% dimethyl disulContent fide, 12% dipropyl disulfide, 3% methyl propyl sulfide Refractive index 1.5578-1.570 Specific gravity 1.095-1.101

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: By an adaption of Westlake’s procedure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, onion oil, onion, shallot, leek, chive, scallion, fried potato and cocoa.

2-METHYLPYRAZINE Synonyms: 2-Methyl-1,4-diazine; 2-Methylpyrazine; Pyrazine, methyl- (8CI) (9CI); Pyrazine, 2-methylCAS No.: CoE No.:

109-08-0 2270

FL No.: EINECS No.:

14.027 203-645-8

FEMA No.: JECFA No.:

3309 n/a

NAS No.:

3309

Description: 2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.709 mg IOFI: Nature Identical Empirical Formula/MW: C5H6N2/94.12 Specifications: (FCC, 1996) Appearance Assay Boiling point Refractive index

Colorless to slightly yellow liquid 99.0% of C5H6N2 137∞C 1.504-1.506

Miscible in water, alcohol, acetone and most fixed oils Specific gravity 1.010-1.030 at 20∞C Water 0.5% Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 10.00

Max. 10.00

Food Category Meat products

Usual Max. 10.00 10.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Breakfast cereals Frozen dairy Gelatins, puddings Gravies

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 (Part 2 of 2)

Synthesis: From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methylpiperazine; by condensation of methylglyoxal with ethylenediamine. Aroma threshold values: Detection: 60 ppb to 100 ppm Taste threshold values: Taste characteristics at 75 ppm: Nutty, brown, musty, roasted and astringent. Natural occurrence: Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, rum and whiskey, soy product; roasted filberts, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and maté.

METHYL-2-PYRROLYL KETONE Synonyms: 2-Acetyl pyrrole; 2-acetopyrrole CAS No.: CoE No.:

1072-83-9 n/a

FL No.: EINECS No.:

14.047 214-016-2

FEMA No.: JECFA No.:

3202 n/a

NAS No.:

3202

Description: Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.124 mg IOFI: Nature Identical Empirical Formula/MW: C6H7NO/109.13 Specifications: (Burdock, 1997) Appearance Crystals (from water) Boiling point 220∞C

Solubility Soluble in water, alcohol and ether Melting point 90∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 2.00 10.67 1.00

Max. 3.00 3.50 18.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 30.00 10.67 10.75

Max. 50.00 18.00 18.67

Synthesis: From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Reported found in essential oils of tobacco leaves, apple, asparagus, onion, baked and fried potato, wheat bread, cooked chicken, cooked beef and pork, beer, malt whiskey, cocoa, coffee, tea, roasted filberts, and peanuts, peanut butter, potato chips, soybean, coconut, mushrooms, almond, mango, licorice, sweet corn, malt, wort, dried bonito, Bourbon vanilla, chicory root, okra, crab, scallop and clam.

6-METHYLQUINOLINE Synonyms: (Cincholepidine; lepidine; quinoline; 4-methyl-); p-Methylquinoline; 6-Methylquinoline; Quinoline, 6-methyl- (8CI) (9CI); p-Toluquinoline; 4-Methyl quinoline CAS No.: CoE No.:

91-62-3 2339

FL No.: EINECS No.:

14.042 202-084-6

FEMA No.: JECFA No.:

2744 n/a

NAS No.:

2744

Description: 6-Methylquinoline has a pungent, heavy odor. Consumption: Annual: 1.33 lb Individual: 0.00000112 mg/kg/day Regulatory Status: CoE: Aproved. Bev.: 0.3 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.368 mg IOFI: Nature Identical Empirical Formula/MW: C10H9N/143.18 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid; tends to darken on exposure to light

Boiling point Congealing point

261-263∞C 0∞C

Slightly soluble in water; miscible with alcohol, benzene and ether Specific gravity 1.086 at 20∞C

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.25 0.03 1.10

Max. 4.00 0.03 3.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.15 1.42

Synthesis: From coal tar, by synthesis from p-aminobenzaldehyde and acetone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Finnish and Japanese whiskey.

Max. 4.33 3.09 4.71

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5-METHYLQUINOXALINE Synonyms: 5-Methylquinoxaline; Quinoxaline, 5-methyl- (8CI) (9CI) CAS No.: CoE No.:

13708-12-8 FL No.: 2271 EINECS No.:

14.028 237-246-5

FEMA No.: JECFA No.:

3203 n/a

NAS No.:

3203

Description: 5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a Trade association guidelines: FEMA PADI: 1.069 mg IOFI: Nature Identical Empirical Formula/MW: C6H8N2/144.19 Specifications: (Burdock, 1997) Boiling point Melting point

120∞C at 15 mmHg 20-21∞C

Specific gravity

1.112

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Meat products

Usual 5.00 5.00

Max. 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Nutty, roasted, peanut and pyrazinelike with yeasty, corn-chip nuance. Natural occurrence: Reported found in coffee.

METHYL SALICYLATE Synonyms: Analgit; o-Anisic acid; Benzoic acid, 2-hydroxy-, methyl ester (9CI); Benzoic acid, 2-methoxy-; Betula; Betula lenta; Betula oil; Birch oil, sweet; Exagien; Flucarmit; Gaultheria oil; Gaultheria oil, artificial; Gaultheriaoel; o-Hydroxybenzoic acid, methyl ester; 2-Hydroxybenzoic acid, methyl ester; o-Methoxybenzoic acid; 2-(Methoxycarbonyl)phenol; Methyl o-hydroxybenzoate; Methyl 2-hydroxybenzoate; Methyl salicylate; Natural wintergreen oil; Oil of wintergreen; Salicylic acid, methyl ester (8CI); Spicewood oil; Sweet birch oil; Synthetic wintergreen oil; Teaberry oil; Wintergreen oil; Wintergreen oil, synthetic; Wintergruenoel CAS No.: CoE No.:

119-36-8 433

FL No.: EINECS No.:

09.749 204-317-7

FEMA No.: JECFA No.:

2745 n/a

NAS No.:

2745

Description: Methyl salicylate has a minty, spicy, sweet, wintergreen-like odor. Consumption: Annual: 271,666.67 lb Individual: 0.2302 mg/kg/day Regulatory Status: CoE: Approved

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FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 (1967) Trade association guidelines: FEMA PADI: 37.052 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H8O3/152.14 Specifications: (FCC, 1996) Acid value

1.0 max

Refractive index

Appearance

Colorless, yellowish, or reddish liquid

Solubility

Assay Boiling point

98.0% of C8H8O3 222.2∞C

Specific gravity

1.535-1.538 One ml is soluble in 7 ml of 70% alcohol (may be slightly cloudy); slightly soluble in water 1.180-1.185

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual Max. 40.74 61.64 140.80 246.40 2107.00 6958.00 25.81 35.82

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 189.80 1942.00 67.11 571.00

Max. 360.20 2044.00 101.00 807.00

Synthesis: By esterification from natural sources; or by esterification of salicylic acid with methanol. Aroma threshold values: Detection: 40 ppb Taste threshold values: Taste characteristics at 10 ppm: Sweet, salicylate and root beer with aromatic and balsamic nuances. Natural occurrence: Reported found in the oil of wintergreen (Gaultheria procumbens); subsequently found also in birch, tuberose, Dianthys caryophyllus L., Acacia cavenia Hook. and Arn., ylang-ylang and sweet grass oil. Also reported found in grapes, berries, raisin, papaya, strawberry jam, cooked potato, bell pepper, tomato, clove bud, Scotch spearmint oil, butter, cooked beef, cognac, rum, Scotch whiskey, white and port wines, coffee, tea, olive, passion fruit, plum, plumcot, beans, plum brandy, tamarind, prickly pear, corn oil, basil, kiwifruit, Bourbon vanilla, mountain papaya, clary and red sage, sopadilla fruit, Cape gooseberry, hog plum and maté.

METHYL SORBATE Synonyms: 2,4-Hexadienoic acid, methyl ester, (E,E)-; Methyl (E,E)-2,4-hexadienoate; Methyl (E,E)-hexa-2,4-dienoate; (E,E)-Methyl 2,4-hexadienoate; Methyl sorbate. CAS No.: CoE No.:

686-89-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: Methyl sorbate has a fruity, sweet, anise odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a

3714 n/a

NAS No.:

3714

Individual: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: Empirical Formula/MW:

1293

FEMA PADI: 0.330 mgIOFI: n/a

C7H10O2/126.16 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid 99%

Boiling point 67∞C at 12 mmHg Solubility Slightly water soluble; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 2.00 0.50 0.50

Max. 2.50 10.00 2.50 2.50

Food Category Hard candy Jam, jelly Nonalcoholic beverages

Usual 1.00 1.00 0.10

Max. 5.00 5.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fruity, sweet, brown, vanilla and nutty. Natural occurrence: Reported found in guanabana, starfruit and pineapple.

METHYL SULFIDE Synonyms: Dimethyl monosulfide; Dimethyl sulfide; Dimethyl sulphide; Dimethyl thioether; Methane, thiobis-; Methanethiomethane; Methyl monosulfide; Methyl sulfide; Methyl sulphide; Methylthiomethane; 2-Thiapropane; Thiobismethane; 2-Thiopropane CAS No.: CoE No.:

75-18-3 483

FL No.: EINECS No.:

12.006 200-846-2

FEMA No.: JECFA No.:

2746 452

NAS No.:

2746

Description: Methyl sulfide has an intense, unpleasant odor, wild radish, cabbage-like. It can be tolerated as a green vegetable note only at very low levels (0.1 to 3.0 ppm). Consumption: Annual: 10,183.33 lb Individual: 0.008629 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.060 mg IOFI: Nature Identical Empirical Formula/MW: C2H6S/62.14 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 92% as C2H6S 109∞C

Refractive index Solubility Specific gravity

1.431-1.441 1:1 in 95% alcohol 0.842-0.847

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.44 4.34 12.83 1.77 0.02 0.74 0.54

Max. 1.80 5.68 12.83 1.77 0.04 1.83 1.30

Food Category Gravies Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 0.52 0.03 0.02 4.01 0.73 1.16

Max. 1.05 0.03 0.12 44.23 1.67 2.44

Synthesis: By reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide. Aroma threshold values: Detection: 0.3 to 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in American peppermint oil, the oil of Algerian geranium, butter, orange and grapefruit juice, currant berries, asparagus, kohlrabi, cabbage, carrot, celery, onion, garlic, peas, potato, rutabaga, sauerkraut, tomato, Scotch spearmint oil, parsley, wheat bread, many cheeses, yogurt, milk, cream, buttermilk, raw and cooked egg, fish, chicken, cooked beef, mutton, pork liver, hop oil, beer, cognac rum, grape wines, sherry, tea, roasted filberts and peanuts, oats, soybean, olive, beans, mushroom, starfruit, trassi, Bantu beer, macadamia nut, mango, cauliflower, Brussels sprouts, rice, sake, buckwheat, sweet corn, malt, wort, dried bonito, krill, shrimp, oysters, truffle, okra, crab, clam and scallop.

METHYLSULFINYLMETHANE Synonyms: Dimethyl sulfoxide; DMSO; Methane, sulfinylbis-; Methyl sulfoxide CAS No.: CoE No.:

67-68-5 n/a

FL No.: EINECS No.:

12.175 200-664-3

FEMA No.: JECFA No.:

3875 507

NAS No.:

n/a

Description: Methylsulfinylmethane has an odor reminiscent of cabbage or garlic. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.859, 172.886, 177.1655, 177.2240, 178.3620, 178.3770, 178.3910, 524.660 (a,b), 524.981 (d,e) FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg IOFI: n/a Empirical Formula/MW: C2H6OS/78.13 Specifications: (JECFA, 2000) Appearance Colorless liquid Assay 99% min Boiling point 189∞C

Solubility Specific gravity

Soluble in oil and alcohol; miscible with water 1.087-1.092

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1295

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, raspberry, cabbage, cucumber, onion, tomato, peppermint oil, milk, pork liver, beer, rum, cocoa, coffee, tea, oatmeal, soybean, beetroot, parsnip root, watercress, sweet corn, malt, shrimp and oysters.

2-METHYLTETRAHYDROFURAN-3-ONE Synonyms: Dihydro-2-methyl-3(2H)-furanone; 3(2H)-Furanone, dihydro-2-methyl-(8CI) (9CI); 2-Methyl-4,5-dihydro-3(2H)-furanone; 2-Methyltetrahydrofuran-3-one CAS No.: CoE No.:

3188-00-9 2338

FL No.: EINECS No.:

13.042 221-685-4

FEMA No.: JECFA No.:

3373 n/a

NAS No.:

3373

Description: 2-Methyltetrahydrofuran-3-one has an odor reminiscent of bread with a buttery topnote. Consumption: Annual: 51.67 lb Individual: 0.00004378 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.799 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.11 Specifications: (Burdock, 1997) Boiling point Refractive index

139∞C 1.4291 at 20∞C

Specific gravity

1.034

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00

Synthesis: By hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-3one; by acid-catalyzed ring closure of b-alkoxy-diazoketones.

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Nutty and astringent with a slight creamy, almond nuance. Natural occurrence: Reported found as a constituent in coffee aroma; also as a volatile flavor component in roasted filbert nuts. Also reported found in guava, raisin, pineapple, onion, baked and fried potato, tomato, wheat bread, crispbread, smoked fish, cooked beef and pork, pork liver, rum, cocoa, coffee, peanuts, potato chips, passion fruit, beans, mushroom, tamarind, sweet potato, licorice, malt, dried bonito, cherimoya, okra and maté.

2-METHYL-3-TETRAHYDROFURANTHIOL Synonyms: 3-Furanthiol, tetrahydro-2-methyl-; 2-Methyl-3-mercaptotetrahydrofuran; 2-Methyltetrahydrofuran-3-thiol; Tetrahydro-2-methyl-3-furanthiol CAS No.: CoE No.:

57124-87-5 FL No.: n/a EINECS No.:

13.160 260-572-4

FEMA No.: JECFA No.:

3787 n/a

NAS No.:

n/a

Consumption: Annual: 70.00 lb Individual: 0.00008333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.059360 mg IOFI: n/a Empirical Formula/MW: C5H10OS/118.20 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Gravies Meat products

Usual 0.50 0.50

Max. 2.00 2.00

Food Category Snack foods Soups

Usual 5.00 0.30

Max. 15.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in heated pork meat.

7-METHYL-4,4a,5,6-TETRAHYDRO-2(3H)-NAPHTHALENONE Synonyms: 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone; 2(3H)-Naphthalenone; 4,4a,5,6-tetrahydro-7-methyl-; 4,4a,5,6-Tetrahydro-7-methylnaphthalene-2(3H)-one CAS No.: CoE No.:

34545-88-5 FL No.: n/a EINECS No.:

07.136 252-079-8

FEMA No.: JECFA No.:

3715 n/a

NAS No.:

3715

Description: 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone has a sweet coumarin-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.40 mg Empirical Formula/MW:

1297

IOFI: Artificial

C11H14O/162.23 Specifications: (Burdock, 1997) Appearance Melting point

Light-yellow, crystalline powder 36.6∞C

Solubility

Soluble in fat; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Gelatins, puddings

Usual 0.20 0.20 0.50 0.20 0.10

Max. 1.00 1.00 2.00 1.00 0.50

Food Category Hard candy Imitation dairy Nonalcoholic beverages Nut products Soft candy

Usual 0.10 0.05 0.05 0.10 0.10

Max. 1.00 0.50 0.20 0.50 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLTETRAHYDROTHIOPHEN-3-ONE Synonyms: Dihydro-2-methylthiophen-3(2H)-one; Dihydro-2-methyl-3(2H)-thiophenone; 2-Methyl-4,5-dihydro-3(2H) thiophenone; 2-Methyltetrahydrothiophen-3-one; 2-Methylthiolan-3-one; 3(2H)-Thiophenone, dihydro-2-methyl- (8CI) (9CI) CAS No.: CoE No.:

13679-85-1 FL No.: n/a EINECS No.:

15.023 237-183-3

FEMA No.: JECFA No.:

3512 499

NAS No.:

3512

Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.089 mg IOFI: Nature Identical Empirical Formula/MW: C5H8OS/116.18 Specifications: (JECFA, 1999) Assay

99%

Solubility

Boiling point

64-68∞C at 11 mmHg

Specific gravity

Insoluble in water; soluble in alcohol and fats 0.958-0.970 (Part 1 of 2)

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Specifications: (JECFA, 1999) (Continued) Refractive index

1.510-1.520 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.40 0.30 0.30

Max. 1.00 0.50 0.50

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.30

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer, coffee, roasted peanuts, cooked beef and pork, malt whiskey, grape wines, tea, strawberry and bilberry wine, butter and malt.

4-METHYLTHIAZOLE Synonyms: 4-Methylthiazole; Thiazole, 4-methyl- (8CI) (9CI) CAS No.: CoE No.:

693-95-8 n/a

FL No.: EINECS No.:

15.035 211-764-1

FEMA No.: JECFA No.:

3716 n/a

Description: 4-Methylthiazole has a nutty, green odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.325 mg Empirical Formula/MW:

NAS No.:

3716

Individual: n/a

IOFI: n/a

C4H5NS/99.15 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

≥99%

Solubility

Boiling point

133-134∞C

Specific gravity

1.5234 at 20∞C Slightly soluble in water; soluble in fat 1.1107 at 20∞/20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Gravies Hard candy

Usual 1.00 1.00 0.50 0.10 0.50 1.00 0.50 0.50 0.10

Max. 5.00 5.00 5.00 5.00 1.50 5.00 3.00 5.00 5.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nut products Reconstituted vegetables Snack foods Soft candy Soups

Usual 0.10 0.50 0.50 0.50 0.50 0.10 1.50 1.00 0.50

Max. 2.50 2.00 5.00 3.00 5.00 5.00 5.00 5.00 5.00

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1299

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, vegetative and meaty with an alliaceous nuance. Natural occurrence: Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted peanuts, boiled egg, malt, wort and cooked shrimp.

4-METHYL-5-THIAZOLEETHANOL Synonyms: 5-Hydroxyethyl-4-methylthiazole; 5(2-Hydroxyethyl)-4-methylthiazole; 5(Hydroxyethyl)-4-methylthiazole; 4-Methyl-5-(beta-hydroxyethyl)thiazole; 4-Methyl-5-(2hydroxyethyl)thiazole; 4-Methyl-5-thiazoleethanol; 4-Methyl-5-thiazolethanol; 2-(4-Methylthiazol-5-yl)ethanol; Thiamine thiazole; 5-Thiazoleethanol, 4-methyl- (8CI) (9CI) CAS No.: CoE No.:

137-00-8 n/a

FL No.: EINECS No.:

15.014 205-272-6

FEMA No.: JECFA No.:

3204 n/a

NAS No.:

3204

Description: 4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of beef and nut-like, on extreme dilution. Consumption: Annual: 5383.33 lb Individual: 0.004562 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.578 mg IOFI: n/a Empirical Formula/MW: C6H9NOS/143.21 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid; may darken upon aging 98.0% of C9H9NOS 135∞C at 7 mmHg

Refractive index

1.548-1.552

Specific gravity

1.196-1.210

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 23.50 0.50 23.77 1.00

Max. 47.37 1.00 47.53 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 43.17 1.91 23.71

Max. 87.26 1.91 47.37

Synthesis: By reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with g, y-dichloro-g,g-diacetodipropyl ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roast beef, cognac, Finnish whiskey, cocoa, peanuts, beans and malt.

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4-METHYL-5-THIAZOLEETHANOL ACETATE Synonyms: 4-Methyl-5-(2-acetoxyethyl)-thiazole; 4-Methyl-5-(2-hydroxyethyl)thiazole acetate; 4-Methyl-5-thiazoleethanol acetate; 2-(4-Methyl-5-thiazolyl)ethyl acetate; 2-(4-Methylthiazol-5-yl)ethyl acetate; 5-Thiazoleethanol, 4-methyl-, acetate (ester) (8CI) (9CI) CAS No.: CoE No.:

656-53-1 n/a

FL No.: EINECS No.:

15.015 211-517-7

FEMA No.: JECFA No.:

3205 n/a

NAS No.:

3205

Description: 4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.671 mg IOFI: Artificial Empirical Formula/MW: C8H11O2NS/185.24 Specifications: (Burdock, 1997) Melting point

105-108∞C at 4 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 24.37 24.62 1.00

Max. 49.20 49.25 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 41.11 3.00 24.37

Max. 82.21 3.00 49.20

Synthesis: From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130∞C of the b-acetyl derivative of 4-methyl-5-(b-hydroxyethyl)3-thiazoline. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Meaty, brothy, bready and brown with a beefy, bloody and chicken note. Natural occurrence: Not reported found in nature.

2-METHYLTHIOACETALDEHYDE Synonyms: Acetaldehyde, (methylthio)- (8CI) (9CI); (Methylthio)acetaldehyde; 2-Methylthioacetaldehyde CAS No.: CoE No.:

23328-62-3 FL No.: n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

12.040 245-587-6

FEMA No.: JECFA No.:

3206 465

NAS No.:

3206

Individual: 0.00000001 mg/kg/day

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JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.397 mg Empirical Formula/MW: C3H6OS/90.14 Specifications: (JECFA, 1999) Acetal Appearance Assay

0.02% max Colorless liquid 99%

1301

IOFI: Nature Identical

Boiling point Methylene chloride Refractive index

70∞C 0.08% max 1.466

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 1.00

Max. 2.00 1.00

Synthesis: By hydrolysis of the diethyl acetal of 2-methyl thioacetaldehyde with diluted HCl; the diethyl acetal is prepared from diethylbromoacetal treated with sodium methyl mercaptide. Aroma threshold values: Detection: 16 ppb Taste threshold values: Taste characteristics at 25 ppm: Alliaceous and vegetative with a good mouthfeel; onion and garlic-like with a potato and bready nuance. Natural occurrence: Reported found in tomato, potato chips and malt.

S-METHYL THIOACETATE Synonyms: Ethanethioic acid, S-methyl ester; Methanethiol acetate; Methylthioacetate CAS No.: CoE No.:

1534-08-3 n/a

FL No.: EINECS No.:

12.149 216-252-1

FEMA No.: JECFA No.:

3876 482

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C3H6OS/90.15 Specifications: (JECFA, 1999) Appearance Assay

Colorless to pale-yellow liquid 98% min

Solubility Specific gravity

Soluble in alcohol and oil 0.817-0.825

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy

Usual 0.10 0.10 0.10

Max. 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Gravies Meat products Milk products

Usual 0.10 0.10 0.10

Max. 5.00 5.00 5.00

Food Category Soups Sweet sauces

Usual 0.10 0.10

Max. 5.00 5.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, strawberry, onion, Gruyere and limburger cheese, fish oil, cooked beef, pork liver, beer, whiskies, grape wines, coffee and yellow passion fruit.

2-METHYL-3-THIOACETOXY-4,5-DIHYDROFURAN Synonyms: 4,5-Dihydro-2-methyl-3-furanthiol acetate; Ethanethioic acid, S-(4,5-dihydro-2methyl-3-furanyl) ester; 2-Methyl-4,5-dihydro-3-furanthiol acetate; S-(4,5-Dihydro-2methyl-3-furyl) ethanethioate CAS No.: CoE No.:

26486-14-6 FL No.: n/a EINECS No.:

13.086 247-731-3

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

3636 n/a

NAS No.:

3636

Individual: 0.000099 mg/kg/day

IOFI: n/a

C7H10O2S/158.22 Specifications: (Burdock, 1997) Assay Boiling point

99% 40-42∞C at 0.1 mmHg

Refractive index Solubility

1.5188 at 20∞C Soluble in fats and oils

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Meat products

Usual n/a n/a

Max. 1.50 3.50

Food Category Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual n/a

Max. 1.00

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1303

METHYLTHIO 2-(ACETYLOXY) PROPIONATE Synonyms: Acetyl lactic acid thiomethyl ester; S-Methyl-2-(acetoyloxy) propanethioate; Propanethioic acid, 2-(acetyloxy)-, S-methyl ester CAS No.: CoE No.:

74586-09-7 FL No.: n/a EINECS No.:

12.203 277-931-6

FEMA No.: JECFA No.:

3788 492

NAS No.:

n/a

Consumption: Annual:70.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.179578 mg IOFI: n/a Empirical Formula/MW: C6H10O3S/162.21 Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay

99% min

Solubility

Boiling point 73∞C at 8.5 mmHg

Specific gravity

1.465-1.475 Soluble in fats; slightly soluble in water 1.130 (d2O/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.50 0.20 10.00 0.20 0.20 0.02

Max. 2.30 0.60 23.00 0.60 0.60 0.20

Food Category Imitation dairy Nonalcoholic beverages Milk products Seasonings, flavors Snack foods Soft candy

Usual 0.20 0.02 0.20 10.00 0.50 0.20

Max. 1.00 0.20 0.60 23.00 1.20 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLTHIO 2-(ACETYLOXY) PROPIONATE Synonyms: Acetyl lactic acid thiomethyl ester; S-Methyl-2-(acetyloxy) propanethioate; Propanethioic acid, 2-(acetyloxy)-, S-methyl ester CAS No.: CoE No.:

74586-09-7 FL No.: n/a EINECS No.:

Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a

12.203 n/a

FEMA No.: JECFA No.:

3788 492

NAS No.:

3788

Individual: 0.0001666 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW:

IOFI: n/a

C6H10O3S/162.2 Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay

99% min

Solubility

Boiling point

73∞C at 8.5 mmHg

Specific gravity

1.465-1.475 Soluble in fats; slightly soluble in water 1.130 (d20/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.50 0.20 10.00 0.20 0.20 0.02

Max. 2.30 0.60 23.00 0.60 0.60 0.20

Food Category Imitation dairy Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 0.20 0.20 0.02 10.00 0.50 0.20

Max. 1.00 0.60 0.20 23.0 1.70 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(METHYLTHIO)BUTANAL Synonyms: 4-(Methylmercapto)butanal; 4-(Methylthio)butanal; 4-(Methylthio) aldehyde

butyr-

CAS No.: CoE No.:

3414

42919-64-2 FL No.: 11542 EINECS No.:

12.061 256-001-3

FEMA No.: JECFA No.:

3414 468

NAS No.:

Description: 4-(Methylthio)butanal has a cabbage, garlic-like odor. Consumption: Annual: 0.166 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.867 mg IOFI: Artificial Empirical Formula/MW: C5H10OS/118.19 Specifications: (JECFA, 1999) Assay

99% min

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1305

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products Nonalcoholic beverages

Usual 1.00 0.50 1.00 0.50

Max. 1.00 0.50 1.00 0.50

Food Category Processed vegetables Soft candy Soups

Usual 5.00 0.50 5.00

Max. 5.00 0.50 5.00

Synthesis: n/a Aroma threshold values: Detection: 2.5 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-(METHYLTHIO)-2-BUTANONE Synonyms: 2-Butanone, 1-(methylthio)- (8CI) (9CI); 1-(Methylthio)-2-butanone; 1-(Methylthio)butan-2-one CAS No.: CoE No.:

13678-58-5 FL No.: 11543 EINECS No.:

12.041 237-169-7

FEMA No.: JECFA No.:

3207 496

NAS No.:

3207

Description: 1-(Methylthio)-2-butanone has an odor reminiscent of mushroom, with a characteristic garlic undertone. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.271 mg IOFI: Nature Identical Empirical Formula/MW: C5H10OS/118.19 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 99% min 52-53∞C at 8 mmHg

Refractive index Specific gravity

1.470-1.485 0.997 at 22∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.10 0.60 1.00

Max. 1.25 0.75 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: From chloro-1-butan-2-one. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

Usual 0.20 0.60 1.10

Max. 0.50 0.75 1.25

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4-METHYLTHIO-2-BUTANONE Synonyms: 2-Butanone, 4-(methylthio)- (8CI)(9CI); 3-Methylmercapto-2-butanone; 4-(Methylthio)-2-butanone; 4-(Methylthio)butan-2-one. CAS No.: CoE No.:

3407-39-7 11688

FL No.: EINECS No.:

12.057 n/a

FEMA No.: JECFA No.:

3375 n/a

NAS No.: 497

3375

Description: 4-Methylthio-2-butanone has a flavor similar to arrowhead; sweet, sulfurous and fruity. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.257 mg IOFI: Artificial Empirical Formula/MW: C5H10OS/118.19 Specifications: (JECFA, 1999) Assay 97% min Boiling point 77-78∞C at 20 mmHg; 106∞C at 55 mmHg Refractive index 1.470-1.481

Solubility Specific gravity

Soluble in water 1.000-1.007

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: From methylvinyl ketone and methylmercaptan; from methylvinyl ketone and methyl-bis (methylthio)aluminum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kohlrabi.

3-METHYLTHIOBUTYRALDEHYDE Synonyms: 3-Methylthiobutanal CAS No.: CoE No.:

16630-52-7 FL No.: 11687 EINECS No.:

12.056 240-678-7

FEMA No.: JECFA No.:

3374 467

NAS No.:

3374

Description: 3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.094 mg Empirical Formula/MW:

1307

IOFI: n/a

C5H10OS/118.19 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

96% min

Solubility

Boiling point

63-65∞C at 10 mmHg; 90-92∞C at 14 mmHg

Specific gravity

1.473-1.517 Soluble in alcohol; insoluble in water 0.998-1.170; 0.997 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes

Usual 1.00

Max. 2.00

Food Category Processed vegetables

Usual 1.00

Max. 2.00

Synthesis: By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20∞C), using piperidine or copper acetate as catalyst; by a patented oxo process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in French fried potato and krill.

METHYL THIOBUTYRATE Synonyms: Butanethioic acid, S-methyl ester (9CI); Methanethiol n-butyrate; S-Methyl butanethioate; Methyl thiobutyrate; S-Methyl thiobutyrate; Methyl thiolbutyrate; Thiobutyric acid, methyl ester CAS No.: CoE No.:

2432-51-1 2328

FL No.: EINECS No.:

12.032 219-407-1

FEMA No.: JECFA No.:

3310 484

NAS No.:

3310

Description: Methyl thiobutyrate has a putrid, rancid, sour, pungent, cabbage odor. Consumption: Annual: 98.00 lb Individual: 0.00008333 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.891 mg IOFI: n/a Empirical Formula/MW: C5H10S/118.10 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% min

Solubility

Boiling point 140-143∞C; 38-40∞C at 12 mmHg

Specific gravity

1.457-1.469 Miscible in diethyl ether; insoluble in water 0.979 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Meat products

Usual 0.51 0.0058 0.16 2.00 0.25 0.094 29.00 0.06 0.5

Max. 0.51 0.0063 0.16 2.00 0.35 0.094 29.00 0.06 5.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Soft candy Soups Snack foods Sweet sauce

Usual 0.64 0.054 0.006 0.052 0.13 0.094 0.063 1.00 0.67

Max. 0.64 0.073 0.006 0.052 1.10 0.47 0.063 2.00 0.67

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, strawberry, fish oil, hop oil and shrimp.

2-(METHYLTHIO)ETHANOL Synonyms: beta-(Methylthio)ethanol; beta-Hydroxyethyl methyl sulfide; beta-methylmercaptoethanol; 2-Hydroxyethyl methyl sulfide; 2-Methylmercaptoethanol; Hydroxyethyl methyl sulfide; Methyl 2-hydroxyethyl sulfide; S-Methylmercaptoethanol CAS No.: CoE No.:

5271-38-5 n/a

FL No.: EINECS No.:

12.179 226-090-3

FEMA No.: JECFA No.:

4004 1297

Description: 2-(Methylthio)ethanol has a powerful, meat-like aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.107 mg (FEMA) Empirical Formula/MW: C3H8OS/92

HO

S

NAS No.:

n/a

Individual: n/a

IOFI: n/a

CH3

Specifications: (JECFA, 2003) Appearance Assay

Colorless to pale yellow liquid

Acid value

1

98%

Boiling point 169-171∞C

Refractive index Specific gravity

1.490-1.498 1.055-1.065 (20∞C) Insoluble in water; soluble in Solubility nonpolar solvent Identification test NMR, MS, IR spectra

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Condiments, relishes Frozen dairy Gravies

Usual 8.00 3.00 5.00 4.00

Max. 16.00 6.00 10.00 8.00

Food Category Meat products Milk products Nonalcoholic beverages Snack foods

Usual Max. 3.00 6.00 3.00 6.00 3.00 6.00 4.00 8.00 (Part 1 of 2)

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1309

Reported uses (ppm): (FEMA, 2001) (Continued) Food Category Hard candy Imitation dairy

Usual 6.00 3.00

Max. 10.00 6.00

Food Category Soft candy Soups

Usual Max. 3.00 6.00 4.00 8.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: Detection at 0.12 ppm (water). Taste threshold values: n/a Natural occurrence: Reportedly present in melon, tomato, durian (Durio zibethinus) and shrimp (cooked, roasted).

METHYL 2-THIOFUROATE Synonyms: 2-Furancarbothioic acid, S-methyl ester (9CI); S-Methyl 2-furancarbothioate; Methyl 2-thiofuroate; Methyl thio-2-furoate; S-Methyl thiofuroate; Thiofuroic acid, methyl ester CAS No.: CoE No.:

13676-61-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3311 n/a

NAS No.:

3311

Description: Methyl 2-thiofuroate has a fried, cooked-onion odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.575 mg IOFI: Nature Identical Empirical Formula/MW: C6H6O2S/142.12 Specifications: (Burdock, 1997) Boiling point

92-93∞C at 11 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 3.00 5.00 3.00 3.00 3.00 3.00

Max. 3.00 5.00 3.00 3.00 3.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00

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3-METHYLTHIO-1-HEXANOL Synonyms: 1-Hexanol, 3-(methylthio)-; 3-Methylmercapto-1-hexanol; 3-(Methylthio)-1hexanol; 3-(Methylthio)hexan-1-ol CAS No.: CoE No.:

51755-66-9 FL No.: 11548 EINECS No.:

12.063 257-380-8

FEMA No.: JECFA No.:

3438 463

NAS No.:

3438

Description: 3-Methylthio-1-hexanol has a sulfurous onion, garlic green, vegetable odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.880 mg IOFI: Nature Identical Empirical Formula/MW: C7H16OS/148.26 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 97% min 140-145∞C; 130∞C at 30 mmHg; 61-62∞C at 10 mmHg

Refractive index Solubility

1.474-1.489 Insoluble in water

Specific gravity

0.964-0.974 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 4.00 2.00 3.00 2.00

Max. 6.00 4.00 5.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy Soups

Usual 2.00 1.00 3.00 2.00

Max. 4.00 2.00 5.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in passion fruit and jackfruit.

3-METHYLTHIOHEXANAL Synonyms: 3-(Methylthio)hexanal CAS No.: CoE No.:

38433-74-8 FL No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

n/a 253-929-0

FEMA No.: JECFA No.:

3877 469

NAS No.:

n/a

Individual: n/a

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JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.13330 mg Empirical Formula/MW:

1311

IOFI: n/a

C7H14OS/146.25 Specifications: (JECFA, 1999) Appearance

Clear, colorless liquid

Refractive index

Assay

95.8% min

Solubility

Boiling point

81∞C

Specific gravity

1.475-1.485 1 ml is soluble in 2 ml 70% alcohol; soluble in triacetin and heptane; insoluble in water 0.967-0.968

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Fruit ices

Usual 0.50 0.50 1.00 0.50

Max. 1.00 1.00 5.00 1.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.50 1.00 0.05 0.50

Max. 2.00 3.00 0.10 1.00

Synthesis: n/a Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO) HEXYL ACETATE Synonyms: 1-Hexanol, 3-(methylthio)-, acetate CAS No.: CoE No.:

51755-85-2 FL No.: n/a EINECS No.:

12.236 n/a

FEMA No.: JECFA No.:

3789 481

NAS No.:

n/a

Consumption: Annual:70.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.004145 mg IOFI: n/a Empirical Formula/MW: C9H18O2S/190.30 Specifications: (JECFA, 1999) Acid value Appearance Assay Boiling point

1.0 max Colorless liquid 99% min 75∞C at 5 mmHg

Refractive index Solubility Specific gravity

1.461-1.469 Soluble in water and fat 0.982-0.990

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Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Gelatins, puddings

Usual 0.01 0.50 0.10

Max. 0.10 1.00 0.30

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.01 0.10

Max. 0.50 0.10 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sulfurous, tropical, biting, vegetative and fruity. Natural occurrence: Reported found in yellow passion fruit.

bis-(METHYLTHIO)METHANE Synonyms: 2,4-Dithiopentane; Formaldehyde dimethyl dithioacetal; Formaldehyde dimethyl mercaptal; Methane, bis(methylthio)-; Methylene bis(methyl sulfide); bis(Methylmercapto)methane; Thioformaldehyde dimethyl acetal CAS No.: CoE No.:

1618-26-4 n/a

FL No.: EINECS No.:

12.118 216-577-9

FEMA No.: JECFA No.:

3878 533

Description: bis-(Methylthio)methane has a mustard-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.444920 mg Empirical Formula/MW: C3H8S2/108.23 Specifications: (JECFA, 1999) Appearance

Pale-yellow, oily liquid

Solubility

Assay Boiling point

99% min 193∞C

Specific gravity

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Soluble in alcohol and oils; slightly soluble in water 0.959-1.059

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.60 0.20 0.04 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual Max. 0.10 1.00 0.10 0.10 4.00 44.00 0.20 2.00 1,000.00 1,000.00 0.20 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Camembert and Gruyere cheeses, milk, fish oil, cooked and canned beef, shitake mushroom, truffle, prawn and lobster.

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1313

2-(METHYLTHIO)METHYL-2-BUTENAL CAS No.: CoE No.:

40878-72-6 FL No.: 11549 EINECS No.:

12.079 n/a

FEMA No.: JECFA No.:

3601 470

NAS No.:

3601

Description: 2-(Methylthio)methyl-2-butenal has an odor reminiscent of burnt matches, cooked cabbage or roasted onion. Consumption: Annual: <1.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.009 mg IOFI: n/a Empirical Formula/MW: C6H10OS/130.21 Specifications: (JECFA, 1999) Assay Boiling point

99% min 77∞C at 5 mmHg

Refractive index Solubility

1.523-1.533 Soluble in fats; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Reconstituted vegetable

Usual 0.20 0.20

Max. 0.50 1.00

Food Category Snack foods Soups

Usual 0.50 0.20

Max. 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYLTHIOMETHYL BUTYRATE Synonyms: Butanoic acid, (methylthio)methyl ester CAS No.: CoE No.:

74758-93-3 FL No.: n/a EINECS No.:

12.187 277-989-2

FEMA No.: JECFA No.:

Description: Methylthiomethyl butyrate has a metallic fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.303100 mg Empirical Formula/MW: C6H12O2S/148.22

3879 473

NAS No.:

n/a

Individual: n/a

IOFI: n/a

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Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Assay 97% min Refractive index 1.454-1.464

Solubility Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.943-0.948

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual Max. 0.50 5.00 500.00 500.00 1.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-5-THIOMETHYLFURAN Synonyms: Furan, 2-methyl-5-(methylthio)- (8CI) (9CI); 5-Methylfuryl methyl sulfide; 2-Methyl-5-(methylthio)furan CAS No.: CoE No.:

13678-59-6 FL No.: n/a EINECS No.:

13.065 n/a

FEMA No.: JECFA No.:

3366 n/a

NAS No.:

3366

Description: 2-Methyl-5-thiomethylfuran has a very strong, sulfurated odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.218 mg IOFI: Nature Identical Empirical Formula/MW: C6H8OS/128.19 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.50

Max. 1.50

Food Category Gravies

Usual 1.50

Max. 1.50

Synthesis: From 2-methylfuran with CH3SCl; from 2-methylfuran with an organolithium compound. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent of coffee.

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1315

METHYLTHIOMETHYL HEXANOATE Synonyms: Hexanoic acid, (methylthio)methyl ester CAS No.: CoE No.:

74758-91-1 FL No.: n/a EINECS No.:

12.188 277-988-7

FEMA No.: JECFA No.:

3880 479

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.301100 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H16O2S/176.27 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Solubility

Assay

97% min

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.980-0.985

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual Max. 0.50 5.00 300.00 300.00 1.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYLTHIO-4-METHYL-2-PENTANONE CAS No.: CoE No.:

2355-40-5 11515

FL No.: EINECS No.:

12.156 n/a

FEMA No.: JECFA No.:

3376 500

NAS No.:

3376

Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.257 mg IOFI: Artificial Empirical Formula/MW: C7H14OS/146.25

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Specifications: (JECFA, 1999) Assay 99% min Boiling point 84∞C at 12 mmHg; 78∞C at 15 mmHg

Refractive index Specific gravity

1.475-1.485 0.964

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: From mesityl oxide by addition of methyl sulfide; from acetone and methylbis(methylthio) aluminum. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Green, sulfurous, metallic, horseradish, cabbage, vegetative and herbal nuances. Natural occurrence: Not reported found in nature.

2-(METHYLTHIOMETHYL)-3-PHENYLPROPENAL Synonyms: a-Benzylidene methional; 2-propenal, 2-(methylthiomethyl)-3-phenylCAS No.: CoE No.:

65887-08-3 FL No.: n/a EINECS No.:

12.087 n/a

FEMA No.: JECFA No.:

3717 505

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.006 mg Empirical Formula/MW: CH2

CH3 S

CH3 S

3717

Individual: n/a

IOFI: n/a C

CHO H H

&

C11H12OS/192.28

C

NAS No.:

CH2

C C CHO

Specifications: (JECFA, 1999) Appearance Assay Boiling point

Viscous, yellow liquid 98% (Mixture of 87% trans and 12% cis) 151∞C at 3.8 mmHg

Refractive index Solubility Specific gravity

1.622-1.632 Miscible in fats; insoluble in water 1.080-1.085

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Imitation dairy Nut products

Usual 0.20 0.10 0.20

Max. 1.00 0.50 1.00

Food Category Reconstituted vegetables Soups

Usual 0.10 0.10

Max. 0.50 1.00

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1317

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(METHYLTHIO)-2-OXOBUTANOIC ACID Synonyms: Butanoic acid, 4-(methylthio)-2-oxo, sodium salt; alpha-Keto-gamma-methiolbutyrate; alpha-Ketomethionine; 2-Keto-4-methylthiobutanoic acid; 2-Keto-4-methylthiobutyrate; 2-Keto-4-methylthiobutyric acid; 2-Ketothiomethylbutyric acid; gamma-Methiolketo-butyric acid; 4-Methylmercapto-2-oxobutyrate; 4-Methylthio-2-ketobutyric acid; 4Methylthio-2-oxobutanoate; 4-(Methylthio)-2-oxobutanoic acid, sodium salt; alpha-Oxomethionine; alpha-Oxo-gamma-methylthiobutyric acid; 2-Oxo-4-thiomethylbutyric acid; SMethyl-alpha-ketobutyric acid; Sodium 4-(methylthio)-2-oxobutanoate CAS No.: CoE No.:

583-92-6 n/a

FL No.: EINECS No.:

12.176 n/a

FEMA No.: JECFA No.:

3881 501

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.174430 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H8O3S/148.18 Specifications: (JECFA, 1999) Appearance

White, free-flowing powder

Boiling point

Assay

99.5% min

Solubility

483∞C Soluble in water and white petroleum

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Condiments, relishes Confection, frosting Fats, oils Instant coffee, tea

Usual 0.50 0.10 0.10 0.30 0.50

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Poultry Processed vegetables Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in provolone cheese.

Usual 0.50 0.50 0.30 0.10 1.00

Max. 5.00 5.00 5.00 5.00 5.00

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5-METHYL-2-THIOPHENECARBOXALDEHYDE Synonyms: 2-Formyl-5-methylthiophene; 5-Methyl-2-formylthiophene; 5-Methyl-2-thenaldehyde; 5-Methyl-2-thiophencarboxaldehyde; 5-Methyl-2-thiophenecarboxaldehyde; 5Methylthiophene-2-carbaldehyde; 2-Thiophenecarboxaldehyde, 5-methyl- (8CI) (9CI) CAS No.: CoE No.:

13679-70-4 FL No.: n/a EINECS No.:

15.004 237-178-6

FEMA No.: JECFA No.:

Consumption: Annual: 5.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.220 mg Empirical Formula/MW:

3209 n/a

NAS No.:

3209

Individual: 0.00000423 mg/kg/day

IOFI: Nature Identical

C6H6OS/126.17 Specifications: (Burdock, 1997) Boiling point 52.5∞C at 0.7 mmHg; 113-114∞C at 25 mmHg Refractive index 1.5742 at 20∞C

Specific gravity

1.170

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 0.50 0.50 0.50 0.50 0.50

Max. 2.00 2.00 2.00 0.50 2.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 2.00 2.00 0.50

Synthesis: From thiophene (or its derivatives) and formamide in the presence of POCl3; from N-(2-thienyl)formaldimines. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted peanuts, tomato, wheat bread, raw chicken, cooked beef, pork liver, cognac, malt whiskey, coffee, popcorn, krill, shrimp and okra.

2-METHYLTHIOPHENOL Synonyms: 2-Methyl(thiophenol); o-Tolymercaptan CAS No.: CoE No.:

137-06-4 2272

FL No.: EINECS No.:

12.027 205-276-8

FEMA No.: JECFA No.:

3240 528

NAS No.:

3240

Description: 2-Methylthiophenol has a disagreeable odor. This compound is erroneously called o-toluenethiol. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a

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FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.202 mg Empirical Formula/MW:

1319

IOFI: n/a

C7H8OS/124.2 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless to pale-yellow liquid 95% min 194-195∞C

Refractive index Specific gravity

1.575 1.054-1.059

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 0.80 1.00

Max. 0.90 2.00

Food Category Snack foods Soups

Usual 11.00 0.05

Max. 14.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-(METHYLTHIO)PHENOL Synonyms: 2-Hydroxy-2-methylmercaptobenzene; o-Hydroxythioanisole; Methyl-(2hydroxyphenol)sulfide; 2-Methylmercapto phenol; o-(Methylthio)phenol; 2-(Methylthio)phenol; Phenol, o-(methylthio)- (8CI); Phenol, 2-(methylthio)- (9CI); 1-Thioguaiacol CAS No.: CoE No.:

1073-29-6 n/a

FL No.: EINECS No.:

12.042 214-027-2

FEMA No.: JECFA No.:

3210 503

NAS No.:

3210

Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.172 mg IOFI: Nature Identical Empirical Formula/MW: C7H8OS/140.2 Specifications: (JECFA, 1999) Appearance Assay

Liquid 98% min

Boiling point Specific gravity

218-219∞C; 105∞C at 22 mmHg 1.168-1.173

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.50 0.50

Max. 0.50 0.20

Food Category Nonalcoholic beverages Soft candy

Usual Max. 0.05 0.20 0.05 0.20 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Meat products

Usual 0.85

Max. 2.10

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: From the diazonium salt of methyl-(2-aminofuryl)-sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

3-(METHYLTHIO)PROPANOL Synonyms: g-Hydroxypropyl methyl sulfide; 3-Hydroxypropyl methyl sulfide; 3-Methylmercapto-1-propanol; Methionol; 3- Methylthiol propyl alcohol; Methyl-3-hydroxy p propyl sulfide; gamma-Methylmercaptopropyl alcohol; 3-(Methylthio)propanol; 3-(Methylthio)-1propanol; 1-Propanol, 3-(methylthio)- (8CI) (9CI) CAS No.: CoE No.:

505-10-2 11554

FL No.: EINECS No.:

12.062 208-004-6

FEMA No.: JECFA No.:

3415 461

NAS No.:

3415

Description: 3-(Methylthio)propanol has a powerful, sweet, soup or meat-like odor and flavor in high dilution. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 329.1 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.019 mg IOFI: Nature Identical Empirical Formula/MW: C4H10OS/106.19 Specifications: (JECFA, 1999) Appearance

Pale-yellowish, mobile liquid

Assay

99% min

Boiling point

195∞C; 93-94∞C at 17 mmHg

Refractive index 1.483-1.493 Soluble in alcohol, propylene Solubility glycol and oils; slightly soluble in water Specific gravity 1.025-1.170

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.10

Max. 0.10

Food Category Nonalcoholic beverages

Usual 0.05

Max. 0.05

Synthesis: From propylene chlorhydrin and sodium hydrosulfide. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in soy sauce, tomatoes, grape wines, apple, melon, pineapple, asparagus, rye bread, cheeses, cured pork, beer, cognac, malt whiskey, cider, sherry, coffee, litchi, shrimp and apple brandy.

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1321

1-METHYLTHIO-2-PROPANONE Synonyms: (Methylthio)acetone; -(Methylthio)acetone; -(Methylthio)propanone; 2-Propanone, 1-(methylthio)-; 2-Propanone, (methylthio)-; 2-Thio-4-pentanone CAS No.: CoE No.:

14109-72-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3882 495

NAS No.:

Description: 1-Methylthio-2-propanone has an odor reminiscent of melon. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.100160 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C4H8OS/104.17 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

97% min

Solubility

1.395-1.405 Soluble in alcohol and oils; slightly soluble in water

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Condiments, relishes Frozen dairy Gravies Meat products

Usual 0.10 0.10 0.10 0.10 0.10

Max. 1.00 0.20 0.50 0.20 1.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Soft candy Soups

Usual Max. 0.10 0.50 0.50 5.00 500.00 500.00 0.10 0.50 0.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO) PROPIONALDEHYDE Synonyms: Methional; b-Methiopropionaldehyde (true name); beta-(Methylmercapto)-propionaldehyde; 3-(Methylmercapto)propionaldehyde; Methylmercaptopropionic aldehyde; 3-(Methylthio)propanal; beta-(Methylthio)propionaldehyde; 3-(Methylthio)propionaldehyde; Propanal, 3-(methylthio)- (9CI); Propionaldehyde, 3-(methylthio)- (8CI); 4-Thiopentanal CAS No.: CoE No.:

3268-49-3 125

FL No.: EINECS No.:

12.001 221-882-5

FEMA No.: JECFA No.:

2747 466

NAS No.:

2747

Description: 3-(Methylthio) propionaldehyde has a powerful, onion, meat-like odor. It has a pleasant, warm, meat and soup-like flavor at low levels.

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Consumption: Annual: 466.67 lb Individual: 0.0003954 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.039 mgIOFI: Nature Identical Empirical Formula/MW: C4H8OS/104.17 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% of C4H8OS

Solubility

Boiling point

165-166∞C

Specific gravity

1.484-1.493 Soluble in alcohol (1:1 in 95% ethanol) 1.038-1.048

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.30 2.45 2.44 0.06 2.95 6.35

Max. 0.50 4.56 3.32 0.10 5.80 11.55

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy

Usual 7.85 3.39 0.36 1.03 2.32

Max. 11.98 6.47 0.73 1.89 4.60

Synthesis: By transamination and decarboxylation of various amino acids; by oxidation of the alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Potato, musty, tomato and vegetative. Natural occurrence: Reported found in potato, potato chips, asparagus, tomato, tomato paste, wheat and rye bread, many cheeses, boiled egg, meats, hop oil, beer, malt whiskey, cocoa, coffee, roasted filberts and peanuts, popcorn, oatmeal, passion fruit, beans, mushroom, macadamia nut, tamarind, parsnip root, jackfruit, pumpkin, sweet corn, dried bonito, krill, shrimps, crayfish and scallops.

METHYLTHIO 2-(PROPIONYLOXY) PROPIONATE Synonyms: S-Methyl-2-(propionyloxy) propanethioate; Propionyl lactic acid thiomethyl ester CAS No.: CoE No.:

977161-96-8 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3790 493

NAS No.:

n/a

Consumption: Annual:70.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.263133 mg Empirical Formula/MW:

1323

IOFI: n/a

C7H12O3S/162.20 Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay

99% min

Solubility

Boiling point

76∞C at 4.5 mmHg

Specific gravity

1.464-1.474 Soluble in fats; slightly soluble in water 1.098 (d20/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Imitation dairy

Usual 0.70 0.30 15.00 0.30 0.30 0.02 0.30

Max. 3.50 0.70 34.00 0.70 0.50 0.20 0.70

Food Category Milk products Nonalcoholic beverages Poultry Seasonings, flavors Snack foods Soft candy

Usual 0.30 0.02 0.10 15.00 0.75 0.40

Max. 0.70 0.30 0.50 34.00 1.70 1.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO)PROPYL ACETATE Synonyms: Acetic acid, 3-(methylthio)propyl ester; 3-Acetoxypropyl methyl sulfide; Methionyl acetate; 1-Propanol, 3-(methylthio)-, acetate CAS No.: CoE No.:

16630-55-0 FL No.: n/a EINECS No.:

12.237 240-679-2

FEMA No.: JECFA No.:

3883 478

NAS No.:

Description: 3-(Methylthio)propyl acetate has a fatty, estery odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.044920 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C6H12O2S/148.22 Specifications: (JECFA, 1998) Acid value

1.0 max

Refractive index

1.461-1.467 (Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Appearance

Colorless liquid

Solubility

Assay Boiling point

97% min 201-202∞C

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.930-1.044 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 0.20 0.50 0.20 0.20 0.20 0.20

Food Category Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 0.10 0.10 50.00 0.10 0.10

Max. 0.50 0.20 50.00 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection: 30 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, melon, pineappple, beer, malt whiskey and white wine.

3-METHYLTHIOPROPYL ISOTHIOCYANATE Synonyms: Ibervirin; 1-Isothiocyanato-3-(methylthio)propane; 3-Methylmecaptopropyl isothiocyanate; 3-Methylthiopropyl isothiocyanate; Propane, 1-isothiocyanato-3-(methylthio)-(9CI) CAS No.: CoE No.:

505-79-3 n/a

FL No.: EINECS No.:

12.030 208-020-3

FEMA No.: JECFA No.:

3312 n/a

NAS No.:

3312

Description: 3-Methylthiopropyl isothiocyanate has a characteristic radish odor. Consumption: Annual: 700.00 lb Individual: 0.0005932 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.630 mg IOFI: Nature Identical Empirical Formula/MW: C5H9NS2/147.26 Specifications: (Burdock, 1997) Appearance

Liquid

Boiling point

116∞C at 16 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 4.00

Max. 4.00

Food Category Gelatins, puddings

Synthesis: From 3-methylthiopropylamine and CSCl2. Aroma threshold values: Detection: 5 ppb Taste threshold values: n/a

Usual 4.00

Max. 4.00

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1325

Natural occurrence: Reported found in the hydrolysates of crucifer seeds and Lesquerella seed meal, in Iberis sempervirens seeds, in cabbage, kohlrabi, horseradish, Japanese horseradish, cauliflower and radish.

2-METHYL-3-TOLYLPROPIONALDEHYDE (mixed o-, m-, p-) CAS No.: CoE No.:

977044-51-1 FL No.: 587 EINECS No.:

05.052 255-410-4

FEMA No.: JECFA No.:

2748 n/a

NAS No.:

2748

Description: 2-Methyl-3-tolylpropionaldehyde has an extremely sweet, fruity odor. It is somewhat balsamic with bitter-almond notes. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.05 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.656 mg IOFI: n/a Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Assay

Commercial product mainly paraisomer with some ortho-isomer and only traces of meta-isomer

Very slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 3.04 0.03 2.55

Max. 4.02 0.03 4.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.70 1.01 2.35

Max. 3.77 2.25 3.27

Synthesis: Commercially available as a mixture of the three isomers; from tolyl aldehyde (om-, p- mixture) by condensation with propionaldehyde followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Orange flower, sweet, floral, melonlike with a green fruity nuance. Natural occurrence: Not reported found in nature.

12-METHYLTRIDECANAL Synonyms: 12-Methyltridekanal CAS No.: CoE No.:

75853-49-5 FL No.: n/a EINECS No.:

05.169 n/a

FEMA No.: JECFA No.:

4005 1229

NAS No.:

n/a

Description: 12-Methyltridecanal has an aroma characteristic of stewed beef (meaty, tallow).

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2003) Trade association guidelines: PADI: 5.340 mg (FEMA) Empirical Formula/MW:

Individual: n/a

IOFI: n/a

CH3

C14H28O/212

H

H3C

O

Specifications: (JECFA, 2003) Appearance

Colorless to pale yellow liquid

Assay

97% (minimum)

Acid value 2 Boiling point 141-143∞C (4 mm Hg)

Refractive index

1.445-1.455 Insoluble in water; soluble in Solubility heptane Specific gravity 0.930-0.941 Identification test NMR, IR spectra

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confectionary frostings Egg products Fats, oils Fish products Gravies

Usual 35.00 0.70 0.10 0.10 1.00 3.50 3.50 0.25 3.50

Max. 70.00 3.50 5.00 0.50 5.00 35.00 35.00 5.00 35.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual Max. 3.50 35.00 3.50 35.00 0.70 7.00 0.70 7.00 0.25 5.00 0.10 1.00 200.00 500.00 7.00 35.00 0.70 7.00

Synthesis: n/a Aroma threshold values: Detection at 0.0001 ppm (water). Taste threshold values: n/a Natural occurrence: Stated to be of natural origin; has not been reported in any food items by TNO (TNO, 2000).

3-METHYL-1,2,4-TRITHIANE Synonyms: 3-Methyl-1,2,4-trithiane; 1,2,4-Trithiane, 3-methyl- (9CI) CAS No.: CoE No.:

43040-01-3 FL No.: n/a EINECS No.:

15.036 256-056-3

FEMA No.: JECFA No.:

Description: 3-Methyl-1,2,3-trithiane has a strong odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

3718 574

NAS No.:

3718

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.070 mg Empirical Formula/MW:

1327

IOFI: n/a

C4H8S3/152.29 Specifications: (JECFA, 1999) Appearance Assay Refractive index

Colorless liquid 98% min 1.617-1.627

Solubility Specific gravity

Soluble in fat; insoluble in water 1.276 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Egg products Frozen dairy Gelatins, puddings

Usual 0.10 0.30 0.10 1.00 0.10 0.01 0.10 0.05

Max. 0.50 1.50 0.50 5.00 0.50 0.05 0.50 0.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.05 0.15 0.15 0.05 0.05 0.30 0.10 0.05

Max. 0.50 1.00 1.00 0.15 0.50 1.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef and durian (Durio zibethinus).

2-METHYLUNDECANAL Synonyms: Aldehyde C-12; Aldehyde C-12, MNA; Aldehyde M.N.A.; Methylnonylacetaldehyde; Methyl-n-nonylacetaldehyde; Methyl n-nonyl acetaldehyde; Methylnonylacetic aldehyde; Methyl nonyl acetic aldehyde; 2-Methyl-1-undecanal; 2-Methylundecanal; Undecanal, 2-methyl- (8CI)(9CI) CAS No.: CoE No.:

110-41-8 2010

FL No.: EINECS No.:

05.077 203-765-0

FEMA No.: JECFA No.:

2749 275

NAS No.:

2749

Description: 2-Methylundecanal has a characteristic fatty odor assuming a floral note on dilution. At high levels, it has an acrid, fatty, unpleasant flavor. At low levels, the flavor is honey and nut-like. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.687 mg IOFI: n/a Empirical Formula/MW: C12H24O/184.32

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Specifications: (FCC, 1996) Acid value

10.0 max

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

94.0% of C12H24O 171∞C

Specific gravity

1.431-1.436 Soluble in oils, alcohol, propylene glycol (solution may be turbid); insoluble in glycerin 0.822-0.830

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.30 8.11 2.20 5.74

Max. 0.55 10.26 2.20 7.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.59 2.38 6.00

Max. 8.47 4.35 8.70

Synthesis: By cracking the corresponding glycidic acid; from a-nonyl acrolein; from methyl nonyl ketone and ethyl monochloroacetate in the presence of sodium ethylate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Waxy, fatty, metallic with a citrus nuance. Natural occurrence: Reported found in kumquat peel oil.

METHYL 9-UNDECENOATE Synonyms: Methyl 9-undecenoate; Methyl undec-9-enoate; Methyl 10-undecenoate; Methyl undecylenate; 9-Undecenoic acid, methyl ester (8CI)(9CI) CAS No.: CoE No.:

5760-50-9 n/a

FL No.: EINECS No.:

09.236 227-279-3

FEMA No.: JECFA No.:

2750 342

NAS No.:

2750

Description: Methyl 9-undecenoate has a sweet, persistent, light, fatty, green odor reminiscent of wine and iron. It has an oily, brandy-like flavor at low concentrations and unpleasant at high levels. Consumption: Annual: <1.00 lb Individual: 0.00000438 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 8.535 mg IOFI: Nature Identical Empirical Formula/MW: C12H22O2/198.31 Specifications: (JECFA, 1998) Appearance

Colorless to pale-straw-yellow, oily liquid

Refractive index

Boiling point

247-248∞C

Solubility

Melting point

27.5∞C

Specific gravity

1.435-1.441 Soluble in alcohol; insoluble in water 0.886 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 39.92 23.00 34.74

Max. 47.78 25.00 39.09

Food Category Nonalcoholic beverages Soft candy

Usual 15.00 34.54

Max. 18.00 43.45

Synthesis: By direct esterification of the acid with methanol and concentrated H2SO4 or HCl; by thermal decomposition of methyl ricinoleate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL 2-UNDECYNOATE Synonyms: Methyl decine carbonate; Methyl decyne carbonate CAS No.: CoE No.:

10522-18-6 FL No.: 2111 EINECS No.:

09.239 n/a

FEMA No.: JECFA No.:

2751 n/a

NAS No.:

2751

Description: Methyl 2-undecynoate has a powerful, waxy, green, floral odor. It has a sweet flavor reminiscent of violet. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Approved. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.220 mg IOFI: Artificial Empirical Formula/MW: C12H20O2/196.2 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

221∞C at 5 mmHg; 230∞C at 760 mmHg Refractive index 1.4465-1.4530 at 20∞C Boiling point

Specific gravity

Insoluble in water; soluble in alcohol 0.9177 at 20∞C; 0.940 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 19.37 14.07

Max. 0.50 28.67 25.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.00 6.03 17.70

Max. 38.50 7.15 27.17

Synthesis: By methylation of the corresponding acid at the boil in the presence of HCl or at room temperature in the presence of H2SO4; the acid can be prepared from methyl nonyl ketone by reaction with phosphorus pentachloride, which yields the acetylenic compound; treatment of this with potassium carbonate yields undecyne, which is then converted to the acid by treatment with sodium and methyl chlorocarboante.

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, oily, fatty, chickenand tallow-like. Natural occurrence: Not reported found in nature.

METHYL VALERATE Synonyms: Methyl-n-valerate; Methyl pentanoate; Methyl valerate; Methyl valerianate; Pentanoic acid, methyl ester (9CI); Valeric acid, methyl ester CAS No.: CoE No.:

624-24-8 588

FL No.: EINECS No.:

09.182 210-838-0

FEMA No.: JECFA No.:

2752 159

NAS No.:

2752

Description: Methyl valerate has a pungent, green-fruity odor, apple and pineapple-like. It has a similar flavor at 10 to 50 ppm. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.366 mg IOFI: Nature Identical Empirical Formula/MW: C8H12O2/116.16 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow mobile liquid

Refractive index 1.393-1.399

Assay

98.0% min

Solubility

Boiling point

126-127∞C

Specific gravity

Soluble in propylene glycol, alcohol and most fixed oils; slightly soluble in water 0.883-0.895

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 17.37 22.52 18.27

Max. 41.67 73.50 47.80

Food Category Nonalcoholic beverages Soft candy

Usual 8.82 20.00

Max. 22.25 49.00

Synthesis: By direct esterification of valeric acid with methanol in the presence of concentrated H2SO4; Note: this ester hydrolyzes readily. Aroma threshold values: Detection: 20 to 89 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, ripe, fruity with sweaty, dairy and cheesy nuances. Natural occurrence: Reported found in small amounts in the essential oil from the fruits of Ananas sativus Schult. Also reported present in apple, coffee, honey, kiwi, melon, papaya, pineapple, strawberry, tea, wine, blackberry, baked potato, olive, starfruit, passion fruit, soursop, Bourbon vanilla, mountain papaya and naranjilla fruit.

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1331

2-METHYLVALERIC ACID Synonyms: 2-Methylpentanoic acid; Methylpropylacetic acid; alpha-Methylvaleric acid; 2-Methylvaleric acid; 2-Pentanecarboxylic acid; Pentanoic acid, 2-methyl- (9CI); Valeric acid, 2-methyl- (8CI) CAS No.: CoE No.:

97-61-0 31

FL No.: EINECS No.:

08.031 202-594-9

FEMA No.: JECFA No.:

2754 261

NAS No.:

2754

Description: 2-Methylvaleric acid has a powerful, pungent, acrid odor. At concentrations below 10 ppm, it has an agreeable, sour, oily flavor. At higher concentrations the flavor becomes disagreeable because it is too acidic. Consumption: Annual: 41.67 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.347 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98.0% min

Solubility

Boiling pont

196-197∞C

Specific gravity

1.411-1.416 1 ml is soluble in 1 ml 95% alcohol 0.919-0.922

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.75 5.00 4.50

Max. 6.00 7.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.50 1.22

Max. 6.00 2.03

Synthesis: By catalytic oxidation of 2-methyl pentanealdehyde; from 2-chloropentane with sodium and CO2 under pressure; by decarboxylation of methyl propyl malonic acid; two optically active isomers are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, wine, cheese, papaya, baked potato, pepper, lamb, rum, tea, mango and cherimoya.

2-METHYL-5-VINYLPYRAZINE Synonyms: 2-Ethenyl-5-methylpyrazine; 2-Methyl-5-vinylpyrazine; Pyrazine, 2-ethenyl5-methyl- (9CI) CAS No.: CoE No.:

13925-08-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3211* n/a

NAS No.:

3211

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Note: *Removed from FEMA GRAS list #13, 1984. Consumption: Annual: <1.00 lb Individual: 0.00000701 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: See note above IOFI: Nature Identical Empirical Formula/MW: C7H8N2/120.16 Specifications: (Burdock, 1997) Assay

C: 69.97%; H: 6.71%; N:23.31%

IR spectra

Boiling point

65-66∞C at 12 mmHg

Mass spectra

S(6.7, 8.6, 9.7, 10.1, 10.7); M (3.3, 0.1, 7.2, 7.4, 7.6, 10.8, 11.1); W (5.3, 6.1, 6.5, 7.8, 7.9, 8.2, 9.2, 11.4) 39(16), 40(7), 52(60), 54(29), 66(3), 67(2), 79(10), 80(1), 93(12), 94(9), 119(17), 120(100)

Reported uses (ppm): n/a Synthesis: By methylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with dimethyl-2,5-pyrazine, followed by the Hoffman degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported to be present in coffee, dairy products, peanuts, filberts, potato products, asparagus, fried chicken, cocoa, toasted oats, corn tortillas and malt.

(+/–)-2-(5-METHYL-5-VINYLTETRAHYDROFURAN-2-YL)PROPIONALDEHYDE Synonyms: 2-Furanacetaldehyde, 5-ethenyltetrahydro-alpha,5-dimethyl-,(+/–); Lilac aldehyde, (+/–) CAS No.: CoE No.:

67920-63-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4058 n/a

NAS No.:

n/a

Description: (+/–)-2-(5-Methyl-5-vinyltetrahydrofuran-2-yl)propionaldehyde has a fresh, flowery odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: PADI: 1.830 mg (FEMA) Empirical Formula/MW:

1333

IOFI: n/a O

H2C

C10H16O2/168.23

H3C

O CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices

Usual 4.00 8.00 6.00 3.00

Max. 8.00 16.00 12.00 6.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.00 6.00 3.00 5.00

Max. 10.00 12.00 6.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in honey and lilac flower oil.

4-METHYL-5-VINYLTHIAZOLE Synonyms: 5-Ethenyl-4-methylthiazole; 4-Methyl-5-vinylthiazole; 4-Methyl-5-vinyl thiazole; Thiazole, 5-ethenyl-4-methyl- (9CI); Thiazole, 4-methyl-5-vinylCAS No.: CoE No.:

1759-28-0 n/a

FL No.: EINECS No.:

15.018 217-160-4

FEMA No.: JECFA No.:

3313 n/a

NAS No.:

3313

Description: 4-Methyl-5-vinylthiazole has a nutty, cocoa odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.037 mg IOFI: Nature Identical Empirical Formula/MW: C6H7NS/125.19 Specifications: (Burdock, 1997) Boiling point

77-82∞C at 18-20 mmHg

Solubility

Soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit ices Gelatins, puddings Gravies

Synthesis: n/a

Usual 8.00 2.00 2.00 8.00 6.00

Max. 8.00 2.00 2.00 8.00 6.00

Food Category Hard candy Meat products Soft candy Soups

Usual 2.00 6.00 2.00 6.00

Max. 2.00 6.00 2.00 6.00

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Nutty, musty, earthy, cocoa powderlike. Natural occurrence: Reported found in cocoa aroma, yellow passion fruit aroma, garlic, pork, cognac, filberts and soursop.

MICHELIA ALBA OIL Botanical name: Michelia alba Botanical family: Magnoliaceae Other names: Champaca Foreign names: Yu-lan; Ginko-boku Description: The Michelia genus consists of approximately 45 species of evergreen and deciduous shrubs and trees distributed in southeast Asia. M. alba has small, white, very fragrant flowers with leaves similar to avocado. This fast-growing shade tree is popular in China, where it is used as a containerized plant or shade tree. It blooms during warm weather and is a member of the magnolia family. It is related to the banana shrub, M. fuscata. The flowers have been used to add a pleasing aromatic note to tea. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The flower oil contains linalool 72.8% [(R) 75%; (S) 25%]; aterpineol 6.04%; b-phenylethyl alcohol 2.58%; b-pinene 2.3%; methyl 2-methylbutyrate 1.46%; geraniol 1.239%; 1,8-cineole 1.03%. The leaf oil contains linalool 80.1% [(R) 95.3%; (S) 4.7%]; b-caryophyllene 3.0%; b-elemene; 1.7%; caryophyllene oxide 1.68%; and nerolidol 1.19% .104 Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

Michelia Alba Oil CAS No.: CoE No.:

92457-18-6 FL No.: n/a EINECS No.:

n/a 296-299-2

FEMA No.: JECFA No.:

3950 n/a

NAS No.:

n/a

Description: The oil is prepared by water distillation, steam distillation or organic solvent extraction. The oil yield is generally 0.78 to 1.12% (v/w dry material). Only water distillation and steam distillation products are free from the reddish tinge of other extracted essential oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a 104 Ueyama

et al. (1992). J. Essen. Oil Res. 4, 15.

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Trade association guidelines: FEMA PADI: 7.687 mg Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.40 18.00 40.00 10.00

Max. 0.80 35.00 80.00 19.00

1335

IOFI: n/a

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 10.00 46.00 7.00 10.00

Max. 19.50 90.00 14.00 21.00

Aroma threshold values: n/a Taste threshold values: n/a

MIMOSA Botanical name: Acacia decurrens Willd. var. dealbata Botanical family: Leguminosae Other names: Black wattle Foreign names: Mimosa (Fr.), Mimosa (Sp.), Mimose (Ger.), Mimosa (It.) Description: Mimosa is a deciduous evergreen shrub native to Australia, having pinnate blue-green to medium green leaves and yellow flower clusters. The plant has become acclimated to the French and Italian Riviera, where it was transplanted in the early 1800s. It is cultivated for ornamental (flowers) and extractive purposes. The flower is the part used. Mimosa has a delicate, sweet, floral odor. Derivatives: The concrete, which is extracted from the flowers in approximately 0.7 to 1.1% yields using petroleum ether. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The bark contains from 24 to 42% of tannin and also contains gallic acid. Aroma threshold values: n/a Taste threshold values: n/a

Mimosa Absolute Other names: Absolute mimosa; Absolute mimosa extra; Concrete mimosa; Hyperabsolute mimosa; Mimosa concrete; Mimosa concrete extract; Mimosa extract; Mimosa oil; Oils, mimosa; Wattle extract CAS No.: CoE No.:

8031-03-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2755 n/a

NAS No.:

2755

Description: Mimosa absolute is prepared from the concrete in approximately 20 to 25% yield. It is sweeter and more natural flower-like, and less spicy than cassie. The concrete prepared with petroleum extract is a pale-yellow wax with a fatty, floral, slightly sweet odor, reminiscent of beeswax. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Mimosa. JECFA: n/a Trade association guidelines: Specifications: (Burdock, 1997) Acid value Ester value Refractive index

FEMA PADI: 0.887 mg IOFI: Natural

28.2 42.3 1.5175 at 20∞C

Specific Gravity Optical rotation

0.9797 +15∞40'

Physical–chemical characteristics: The absolute is a syrupy, viscous, amber-colored or yellowish liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.80 3.01 7.87 2.34

Max. 8.17 10.89 19.85 11.23

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.44 1.12 3.01

Max. 1.43 3.84 10.89

Aroma threshold values: n/a Taste threshold values: n/a

MINTLACTONE Synonyms: 2(4H)-Benzofuranone, 5,6,7,7a-tetrahydro-3,6-dimethyl-; Dehydroxymenthofuro-lactone; 3,6-Dimethyl-5,6,7,7a-tetra-hydro2(4H)-benzofuranone; 3,6-Dionethyl4,5,6,7-tetra-hydro-7a-H-benxo(b) furan-2-one CAS No.: CoE No.:

13341-72-5 FL No.: n/a EINECS No.:

10.036 236-390-6

FEMA No.: JECFA No.:

3764 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.088 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C10H14O2/166.22

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 15.00

Max. 20.00

Food Category Hard candy

Usual Max. 3.00 5.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confection, frosting Gelatins, puddings

Usual 3.00 1.50

Max. 5.00 2.00

Food Category Nonalcoholic beverages

Usual 0.50

Max. 1.00

(Part 2 of 2)

Synthesis: By asymmetric dihydroxylation reaction from intrinsically disflavored diastereoface of alkene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil.

MOLASSES Botanical name: Saccharum officinarum L. Botanical family: Gramineae Other names: Cane sugar; Ka-thee Foreign names: Canne à sucre (Fr.), Zuckerrohr (Ger.), Canna di zucchero (It.) CAS No.: CoE No.:

977001-99-2 FL No.: 2100 EINECS No.:

09.058 270-698-1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

0388

Description: Molasses extract is a by-product of the sugar-refining process; the syrup or the “mother water” is separated from the grains of the raw sugar in the process of manufacture. The use of molasses dates back to 1493 when Columbus introduced it to the West Indies. Molasses became an important product in Colonial trade. It was the major sweetener used in America until after World War I because it was less expensive than sugar. The quality of molasses depends on the character and treatment of the cane juices from which it is obtained. Molasses is generally dark brown to bright amber. Blackstrap molasses is the final or exhausted molasses of raw sugar manufacture. Molasses extract is usually sweet; it can also taste burnt. Derivatives: Molasses concrete, molasses extract Consumption: Annual: 733,333,333.33 lb Individual: 621.4689 mg/kg/day Regulatory Status: CoE: Cane and molasses: Category 1 FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: For Blackstrap molasses Ash (sulfated) pH Clarity

6-11% 4.5-6.0 (1:1 dilution) Opaque

Color Odor

Black to dark brown Slightly acrid

Composition: Total solids in molasses as determined by drying methods may vary from 75 to 85%, and the sucrose content may be from 25 to 40%. Reducing sugars as determined by copper reduction methods may be from 12 to 35%. The total sugar content, both sucrose and reducing sugars, is usually about 50% but can be in considerable excess of this figure. Other important constituents: Klasonlignin (16.4% of which 16.3% total aldehyde, 5.3% vanillin, 9.0% syringaaldehyde); about 12 to 20% saccharose (located in the juice of the stem); about 0.1 to 0.25% wax.

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1%: Sweet, molasses, brown, with sulfury, bready and malty nuances.

Molasses Concentrate CAS No.: CoE No.:

977083-12-7 FL No.: 2100 EINECS No.:

09.058 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8223

Description: See above, Molasses. Cane molasses serves as a source of amino acids, especially if the product juice is concentrated. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See above, Molasses. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Molasses Extract CAS No.: CoE No.:

977091-60-3 FL No.: 2100 EINECS No.:

09.235 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6202

Description: Molasses extract is obtained as a by-product from the production and refining of sucrose. Sucrose is first obtained from sugarcane through a multistep process. The residue from the refining process yields blackstrap molasses, which is used as cattle feed; for production of industrial alcohol, yeast, organic chemicals, rum; and as a flavorant in cooking. A more refined molasses is used in certain types of confections, in a wide variety of baked goods, particularly meat and vegetable dishes, and as a sweetener and coloring agent. It is also widely accepted as a “health food.” When blended with more refined grades of molasses, it can be used in any number of recipes. Consumption: Annual: 3383.33 lb Individual: 0.002867 mg/kg/day Regulatory Status: CoE: See above, Molasses. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a L-MONOMENTHYL

GLUTARATE

Synonyms: Pentanedioic acid, mono[5-methyl-2-1(1-methylethyl)cyclohexyl]ester(1L); [1R(–)]Monomenthyl glutarate CAS No.: CoE No.:

220621-22-7 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4006 1414

NAS No.:

n/a

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Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 8.867 mg (FEMA) Empirical Formula/MW:

1339

Individual: n/a

IOFI: n/a

CH3 O O

O

C15H26O4/270.36

O

OH

CH3

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Chewing gum Confectionary frostings Hard candy

Usual Max. 50.00 150.00 1500.00 4000.00 200.00 600.00 300.00 700.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual Max. 50.00 125.00 40.00 80.00 250.00 600.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

MONOSODIUM GLUTAMATE Synonyms: Chinese food seasoning; Glutacyl; Glutamate monosodium salt; Glutamic acid, monosodium salt, L- (8CI); Glutamic acid, monosodium salt, L-(+)-; L-Glutamic acid, monosodium salt (9CI); L-Glutamic acid, sodium salt; MSG; Monosodium glutamate; Monosodium glutamate, L-; Monosodium L-glutamate; Monosodium L-glutamate monohydrate; alpha-Monosodium glutamate; L -Monosodium glutamate; Sodium Glutamate; Sodium L-glutamate; L-(+)-Sodium glutamate; L(+) Sodium glutamate; l-Sodium glutamate; Sodium hydrogen glutamate CAS No.: CoE No.:

142-47-2 n/a

FL No.: EINECS No.:

n/a 205-538-1

FEMA No.: JECFA No.:

2756 n/a

NAS No.:

2756

Description: Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 31,000,000.00 Individual: 26.2711 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 101.22, 145.131, 155.120, 155.130, 155.170, 155.200, 158.170, 161.190, 169.115, 169.140, 169.150, 172.320, 182.10 FDA (other): n/a JECFA: ADI: Not specified (1987) Trade association guidelines: FEMA PADI: 1.103 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O4NaNH2O/187.13 Specifications: (FCC, 1996) Appearance Assay Chloride

White, free-flowing crystals or crystalline powder Not less than 98.5% and not more than 101.5% of C5H8O4NaNH2O Not more than 0.2%

Clarity and color of Passes test solution Heavy metals (as Pb) Not more than 0.002%

Lead

Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Solubility

Soluble in water; sparingly soluble in alcohol

Specific rotation Between +24.8∞ and 25.3∞

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Cheese Egg products Fats, oils Fish products Fruit juice Gravies Meat products

Usual 1.89 2.60 2.48 1.00 1.97 0.56 0.83 1.53 3.90 0.85

Max. 2.84 10.70 5.02 1.50 1.97 1.05 1.70 1.53 7.34 2.00

Food Category Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.50 0.04 1.04 2.94 0.84 2.37 2.00 0.70 4.18

Max. 1.00 0.04 2.04 4.94 2.29 4.51 4.07 4.04 8.03

Synthesis: Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved, packed and shipped. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in certain seaweeds including Laminaria japonica.

MULLEIN (FLOWERS) Botanical name: (1) Verbascum phlomoidea L., V. thapsiforme Schrad, (2) V. thapsus L., V. latius Dod Botanical family: Scrophulariaceae Other names: American mullein; European or orange mullein; Candleflower; Candlewick; Higtaper; Longwort

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Foreign names: 1. Moléne médicinale (Fr.), Grossblütige Königskerze (Ger.); Gordolobe (Sp.), Guarangnasco, Tasso Barbasso (It.) 2. Moléne commune (Fr.), Kleinblütige Königskerze (Ger.), Verbasco (Sp.), Verbasco (It.) CAS No.: CoE No.:

977048-46-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6356

Description: The common mullein, usually found throughout the U.S., is a green-yellowish, woody, biennial herb existing in two varieties equally widespread in wastelands throughout Europe. V. phlomoidea or V. thapsiforme is characterized by large leaves; the radical leaves may reach 50 cm in length, whereas the cauline leaves are sessile and only slightly decurrent. V. thapsus has smaller, oblong, acute, decurrent, almost petioleless leaves. The plant has taproots, alternate leaves and yellow flowers clustered in terminal spikes. V. phlomoidea is preferred for extractive purposes. Mullein has a long history of use in herbal medicine. The parts used are the flowers and sometimes the leaves. Mullein has a faint, honey-like odor and bittersweet, tonic flavor. Derivatives: Infusion and decoction Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Mullein flowers in alcoholic beverages) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents include saponins, sugars, carbohydrates, mucilages and a trace of essential oil. Few compounds with known therapeutic effects have been identified in mullein. These include saponins, mucilage and tannins. From the species V. thapsus, luteolin glycoside has been identified.105 Aroma threshold values: n/a Taste threshold values: n/a

MUSK Genus and species: Moschus moschiferus L. Animal family: Moscidae Other names: Tonquin musk; Deer musk; Musk extract; Musks; Musk deer oil Foreign names: Musc (Fr.), Moschus (Ger.), Almizcle (Sp.), Muschio (It.) CAS No.: CoE No.:

8001-04-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2759 n/a

NAS No.:

2759

Description: Musk is an aromatic secretion derived from the musk gland of the male musk deer of Tibet, southern China, northern India and throughout the Himalayan highlands. The musk deer attains a stature of only 0.5 m. The secretion, obtained from adult male musk deer only, is a reddish-brown, paste-like mass with a very strong penetrating odor. The secretion is found in an internal pouch located under the skin of the abdomen of the animal. The musk pouches are removed from the animal and subsequently dried, thus causing the hardening and darkening of the secretion (so-called musk grains) within the pouch. Musk has a potent, penetrating, musk odor, with a strong, animal note.

105 Mehrotra

et al. (1989). J. Natl. Prod. 52, 640.

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Derivatives: Infusions and tinctures are prepared by alcoholic extraction of musk grains. By concentrating the alcoholic extracts, it is possible to prepare “musk resinoid.” The true resinoid is prepared by petroleum ether extraction of musk grains. The musk absolute is prepared by alcoholic extraction from resinoid. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.065 mg IOFI: Natural Physical–chemical characteristics: The fresh musk secretion is a dark-brown viscous semisolid that turns brownish-yellow or purple-red granules upon drying. Composition: Musk contains the principle muscone (muskone) and normuscone. Other compounds include steroids, mucopyridine, paraffins, triglycerides, waxes and other nitrogenous substances and fatty acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.25 0.15 0.15

Max. 0.50 0.70 0.52 0.51

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.12 0.17 0.20

Max. 2.12 0.53 0.57

Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD (BROWN) Botanical name: Brassica nigra (L.) Koch (Black or Brown mustard), B. juncea (L.) Cosson (Brown mustard), B. hirta Moench or B. alba Boiss (White mustard) Botanical family: Cruciferae Other names: Chinese mustard (Sinapis alba L.); Indian mustard (B. juncea); yellow mustard (S. alba); Black mustard (B. nigra) Foreign names: Moutarde (Fr.), Senf (Ger.), Mostaza (Sp.), Mostarda or Senape (It.) CAS No.: CoE No.:

977051-38-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2760 n/a

NAS No.:

2760

Description: The mustards are herbaceous, annual or bienniel herbs widespread throughout Europe, North Africa and northern Asia. B. nigra is cultivated chiefly in Italy and Holland, while B. juncea is cultivated in northern India and southern Russia. It grows more than 1 m (39 in.) high with high primary roots and many secondary ones. It has an erect, branched stalk, alternate leaves, yellow flowers arranged in terminal clusters (June to August) and tiny, reddish-brown seeds. The seeds are the part used and it has a lacrimatory, irritating, sharp odor (described as “nose-heat” or “horseradish-like bite”) due to isothiocyanate (Burdock, 1997). Mustard is used by the food industry in several forms: Whole seed, ground seed meal; mustard cake or press cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used.

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Derivatives: Mustard oil, ground mustard, mustard extract. Consumption: Annual: 4,400,000.00 lb Individual: 3.7288 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 841.802 mg IOFI: Natural Essential oil composition: The pungency of mustard is the result of the presence of allyl isothiocynate. Allyl isothocyanate is produced when the mustard is mixed with water and the enzyme myrosin hydrolyzes sinigrin, also present in seed (black and brown mustard). Depending on the variety, the yield of allyl isothiocyanate is approximately 1%. Other components include sinapic acid, sinapine, fixed oil, proteins and a mucilage. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Gravies Meat products

Usual Max. 3000.00 3000.00 18344.00 18344.00 4859.00 5170.00 9.38 9.38

Food Category Nut products Processed vegetables Snack food

Usual Max. 10000.00 10000.00 179.00 216.00 820.00 820.00

Aroma threshold values: n/a Taste threshold values: n/a

Mustard, Brown Extract CAS No.: CoE No.:

977091-79-4 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Mustard (Brown). Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6208

Individual: 0.00002894 mg/kg/day

IOFI: Natural

Mustard Flour CAS No.: CoE No.:

977071-79-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1396

Description: Ground mustard derived from the powdered mustard seeds is known as mustard flour. It may consist of a mixture of brown, black or white mustard seeds. Removal of the fixed oils from mustard seeds results in more pungent mustards. Also see above, Mustard (Brown). Consumption: Annual: 23,000,000.00 lb Individual: 19.4915 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

Mustard Oil Other names: Oils, brassica alba; Oils, brassica nigra; Oils, mustard; Oil of mustard; Oil of mustard, expressed CAS No.: CoE No.:

8007-40-7 n/a

FL No.: EINECS No.:

n/a 232-358-0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6547

Description: Produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil. The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a b-glucopyranoside, which is subsequently enzymatically hydrolyzed to allyl isothiocyanate. It has a very intense odor having lacrimatory effects. The oil has a relatively poor flavor. Consumption: Annual: 18,333.33 lb Individual: 0.01553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Not less than 93.0%, as C3H5NCS (allyl isothiocyanate) Between 1.524 and 1.534 at Refractive index 20∞C

Assay

Specific gravity

Between 1.008 and 1.019

Physical–chemical characteristics: The oil is a clear, pale-yellow liquid. Allyl isothiocyanate content of oil is generally 90%. Allyl isothiocyanate volatilizes easily, is lost from an open container within 4 to 6 months. It is also susceptible to decomposition in air and light. Essential oil composition: As prepared, the oil consists of more than 90% allyl isothiocyanate; the remainder is chiefly allyl cyanate and carbon disulfide. Aroma threshold values: n/a Taste threshold values: n/a

Mustard, Oriental CAS No.: CoE No.:

977088-95-1 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Mustard (Brown). Consumption: Annual: 253,333.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): See above, Mustard (Brown).

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1398

Individual: 0.2146 mg/kg/day

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1345

IOFI: Natural

MUSTARD (YELLOW) Botanical name: Brassica alba L. Boiss or Sinalis alba L. Botanical family: Cruciferae Other names: B. hirta Moench or B. alba Boiss (yellow or white mustard) CAS No.: CoE No.:

977051-39-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2761 n/a

NAS No.:

2761

Description: Herbaceous plant widespread in Europe, North and South America, New Zealand and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height. It has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June to August) and round, reddish-yellow seeds. The seeds are the parts used and the taste is more warm and pungent than brown or black mustard. The mustard use in food is derived from B. alba L. Also see above, Mustard (Brown). Consumption: Annual: 18,833,333.33 lb Individual: 15.9604 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: 271.301 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fish products Fats, oils

Usual 590.00 1000.00 3470.00

Max. 1200.00 2000.00 8540.00

Food Category Gravies Soups Processed vegetables

Usual 235.20 30.00 1345.00

Max. 609.50 30.00 2012.00

Essential oil composition: The seeds do not produce any volatile substances when treated enzymatically. However, an enzymatic hydrolysis produces a very pungent material: acrinyl isothiocyanate (p-hydroxybenzyl isothiocyanate). p-Hydroxybenzyl isothiocyanate is highly unstable and hydrozyes rapidly at room temperature to p-hydroxybenzyl alcohol, di(phydroxybenzyl)disulfide, p-hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to flavor of prepared yellow mustard. Added spices and other constituents of the seed such as sinapine (the choline ester of sinapic acid) are the chief sources of the flavor. Aroma threshold values: n/a Taste threshold values: n/a

Mustard, Yellow Extract CAS No.: CoE No.:

977091-80-7 n/a

FL No.: EINECS No.:

Description: See above, Mustard Yellow. Consumption: Annual: 8.33 lb

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6207

Individual: 0.00000706 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

MYRCENE Synonyms: 3-Methylene-7-methyl-1,6-octadiene; 2-Methyl-6-methylene-2,7-octadiene; 7-Methyl-3-methylene-1, 6-octadiene; 7-Methyl-3-methyleneocta-1, 6-diene; Myrcene; beta-Myrcene; 1,6-Octadiene, 7-methyl-3-methylene- (8CI) (9CI) CAS No.: CoE No.:

123-35-3 2197

FL No.: EINECS No.:

01.008 204-622-5

FEMA No.: JECFA No.:

2762 n/a

NAS No.:

2762

Description: Myrcene has a pleasant, sweet, balsamic, plastic odor. Consumption: Annual: 3500.00 lb Individual: 0.002966 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.436 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16/136.23 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index 1.466-1.471

Assay

90% of C10H16

Solubility

Boiling point Peroxide value

167∞C 50.0

Specific gravity

Soluble in alcohol; most fixed oils; insoluble in water 0.789-0.793

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 1.12 10.05 116.2 5.00 12.32

Synthesis: From linalool. Aroma threshold values: n/a

Max. 5.00 14.92 126.00 10.00 15.68

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 19.96 5.00 7.72 6.22

Max. 22.91 10.00 11.15 8.07

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Taste threshold values: Taste characteristics at 5 to 100 ppm: Woody, vegetative, citrus fruity with a tropical mango and slight, leafy, minty nuance. Natural occurrence: Reported found in Mircia acris D.C.; in the distillates from leaves of Rhus cotinus and Barosma venustum (52 and 43%, respectively); in lemongrass, cypress, artemisia; in the fruits of Phellodendron amurense (92%) and Phellodendron japonicum; in the oils of Picea balsamea, Tsuga canadenis, Abies balsamea, clary sage and others. Also reported in over 200 foods and beverages including citrus peel oils and juices, apricot, sweet and sour cherry, berries, guava, pineapple, carrot, celery, potato, bell pepper, anise, cardamom, cinnamon, cassia, clove, ginger, mentha oils, mace, parsley, thyme, cheeses, cream, pork, hop oil, beer, white wine, rum, cocoa, coffee, tea, mango, tamarind, coriander, gin, prickly pear, calamus, dill, lovage, caraway, buckwheat, corn, basil, fennel, kiwifruit, rosemary, myrtle berry, turmeric, lemon balm, sage, pimento, angelica oil, Roman and German chamomile oil, eucalyptus and mastic gum oil.

MYRISTALDEHYDE Synonyms: Aldehyde ; Aldehyde C-14, myristic; C-14 Aldehyde, myristic; Myristaldehyde (8CI); Myristic aldehyde; Myristylaldehyde; Tetradecanal (9CI); n-Tetradecanal; 1-Tetradecanal; Tetradecylaldehyde; 1-Tetradecyl aldehyde CAS No.: CoE No.:

124-25-4 118

FL No.: EINECS No.:

05.032 204-692-7

FEMA No.: JECFA No.:

2763 112

NAS No.:

2763

Description: Myristaldehyde has a strong, fatty, orris-like odor and a sweet, fatty, “citruspeel” flavor (diluted). Consumption: Annual: 483.33 lb Individual: 0.0004096 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 8 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.482 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O/212.36 Specifications: (FCC, 1996) Acid value Appearance Assay

5 max Colorless to pale-yellow liquid 85% min C14H28O

Boiling point Refractive index Specific gravity

260∞C 1.438-1.445 at 20∞C 0.825-0.830 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 6.00 8.00 6.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: Industrially prepared from the corresponding myristic acid. Aroma threshold values: n/a Taste threshold values: n/a

Usual 1.00 2.00

Max. 2.00 6.00

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Natural occurrence: Reported found in the essential oils of Ocotea usambarensis Engl., Pinus sabiniana Dougl.; also reported found in apricot, citrus peel oils and juices, bilberry, blackberry, cucumber, cassia leaf, butter, Parmesan cheese, milk powder, cooked chicken, beef, cured pork, beer, peanuts, trassi, coriander leaf, dried bonito, cherimoya, mountain papaya, scallop and angelica root oil.

MYRISTIC ACID Synonyms: n-Tetradecanoic acid; 1-Tridecanecarboxylic acid; Butter acids; Coconut oil fatty acids; Crodacid; Myristic acid (8CI); Myristic acid, pure; neo-Fat 14; Tetradecanoic acid (9CI); N-Tetradecan-1-oic acid; n-Tetradecoic acid CAS No.: CoE No.:

544-63-8 16

FL No.: EINECS No.:

08.016 208-875-2

FEMA No.: JECFA No.:

2764 113

NAS No.:

2764

Description: Myristic acid has a faint, waxy, oily odor. Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.860 FDA (other): Approved as an excipient (CDER, 1996) JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.889 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O2/228.38 Specifications: (FCC, 1996) Acid value Appearance

Heavy metals

Between 242 and 249 Hard, white or faintly yellowish, somewhat glossy, crystalline solid

Saponification value

Between 242 and 251

Solidification point

Between 48 and 55.5∞C

Soluble in alcohol, chloroform and ether; practically insoluble in water Unsaponifiable matter <1% Water <0.2%

<10 mg/kg

Solubility

Iodine value <1.0 Residue on ignition <1.0%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 3.35 2.10 2.54 0.95

Max. 4.80 2.10 3.36 1.73

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Synthesis: From fatty acid mixture of palm seed oil. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a

Usual 0.30 1.00 2.23 2.18

Max. 0.60 2.00 3.03 3.16

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Natural occurrence: Reported found in nutmeg, palm seed, sperm whale oil, blue cheese, burley tobacco, cooked beef and chicken, fish, rum, apricot, banana, lemon and grapefruit juice, cranberry, guava, grapes, melon, papaya, raspberry, strawberry fruit and jam, cucumber, tomato, many cheeses, thyme, breads, butter, milk, lamb liver, pork, hop oil, beer, cognac, whiskies, peanut oil, cocoa, tea, coconut meat and milk, cloudberry, beans, passion fruit, mushroom, mango, starfruit, tamarind, kelp, cardamom, rice, buckwheat, watercress, malt, wort, loquat, Bourbon vanilla, lemon balm, shrimp, nectarine, crab, scallop, squid, Cape gooseberry, Chinese quince, pawpaw and sweet grass oil.

MYRRH (GUM) Botanical name: Commiphora molmol Eng. — Somalian myrrh; C. abyssinica (Berg.) Engl.- Arabian myrrh; and other Commiphora species Botanical family: Burseraceae Other names: Somali myrrh; Arabian and Yemen myrrh; African myrrh; Myrrha; Gum myrrh; Bola; Bal; Bol; Heerabol Foreign names: Myrrhe (Fr.), Myrrhe (Ger.), Mirra (Sp.), Mirra (It.) CAS No.: CoE No.:

9000-45-7 n/a

FL No.: EINECS No.:

n/a 232-543-6

FEMA No.: JECFA No.:

2765 n/a

NAS No.:

2765

Description: Myrrh oleo-gum-resin, also known as herbal myrrh, consists of the physiological exudate of various Commiphora species growing along the coasts of the Red Sea. Commiphora species are small trees or shrubs with grayish bark, dense characteristic foliage, and rather short, thorny branches. The oleo-gum-resin oozing from cracks in the bark, and sometimes from incisions made on the bark, is a yellowish-white, milky liquid. On exposure to air, the liquid hardens to irregularly shaped “tears” of reddish-brown color, exhibiting a warm, aromatic, balsamic, slightly pungent odor. The part used is the oleo-gum-resin exudate. Derivatives: Tincture (10% in 60 to 65% ethanol), fluid extract, resinoid. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.200 mg IOFI: Natural Physical–chemical characteristics: The fluid extract, a dark-green liquid, is insoluble in water or sugar syrups; it is readily soluble in 80% ethanol. Composition: The gum resin contains 1.5 to 17% of a volatile oil containing heerabolene, limonene, diterpene and some other fragrant compounds. The resin consists of mainly gum (60%) that yields a number of saccharides upon hydrolysis. The other important component of the resin is commiphoric acids (40%). Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 50.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 250.00

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Myrrh Oil Other names: Hypersoluble myrrh; Myrrh absolute; Myrrh absolute colorless MD; Myrrh gum; Myrrh, oleo-gum-resin; Myrrh resin; Myrrh resinoid; Myrrh resinoid A; Myrh tincture; Oil of herbal-myth; Oils, myrrh CAS No.: CoE No.:

8016-37-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2766 n/a

NAS No.:

2766

Description: The oil, obtained by steam distillation of the gum, in approximately 3 to 8% yields. It has a pungent, balsamic, warm odor and corresponding flavor. The oil tends to darken and thicken on exposure to air and light. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Myrrh (Gum). JECFA: n/a Trade association guidelines: FEMA PADI: 3.202 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Between 2 and 13 Angular rotation Between –60∞ and –83∞ Heavy metals (as Pb) Passes test Between 1.519 and Refractive index 1.528 at 20∞C

Saponification value Solubility in alcohol Specific gravity

Between 9 and 35 Passes test Between 0.985 and 1.014

Physical–chemical characteristics: The oil is a light-brown to green liquid. It is soluble in most fixed oils, but is only slightly soluble in mineral oil. It is insoluble in glycerin and in propylene glycol. Under the influence of air and light the oil becomes darker in color and more viscous. Essential oil composition: Main constituents include d-pinene, dipentene, limonene, cinnamaldehyde, cuminaldehyde, eugenol, m-cresol, sesquiterpenes and formic and acetic acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 20.00 0.89 12.50 8.50

Max. 25.00 3.95 23.50 19.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.69 6.50

Max. 20.00 4.00 7.50 12.50

Aroma threshold values: n/a Taste threshold values: n/a

MYRTENOL Synonyms: 6,6-Dimethyl-2-oxymethylbicyclo [1.1.3]-hept-2-ene; 10-Hydroxy-2-pinene; 2-pinen-10-ol; Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl- (9CI); Myrtenol; (-)-Pin-2-ene-10-ol CAS No.: 515-00-4 FL No.: 02.091 FEMA No.: 3439 NAS No.: 3439 CoE No.: n/a EINECS No.: 208-193-5 JECFA No.: n/a Description: Myrtenol has a camphoraceous, minty, medicinal, woody odor.

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Consumption: Annual: 0.50 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.949 mg Empirical Formula/MW:

1351

Individual: 0.00000042 mg/kg/day

IOFI: Nature Identical

C10H18O/154.18 Specifications: (Burdock, 1997) Boiling point Congealing point Optical rotation

218∞C at 771 mmHg 103-104∞C at 11 mmHg +45, 45∞

Refractive index Specific gravity

1.4967 at 20∞C 0.9763 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00

Max. 10.00 10.00 10.00

Food Category Milk products Nonalcoholic beverages

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: Can be obtained in d,l-form from a-pinene with SeO2 in ethanol. Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 50 ppm: Cooling, minty, camphoraceous, green with a medicinal nuance. Natural occurrence: Reported found in cranberry, bilberry, blackberry, raspberry, strawberry, mandarin and lime peel oil, melon, ginger, peppermint and Scotch spearmint oil, pepper, parsley, Gruyere cheese, hop oil, Bourbon vanilla, cognac, tea, laurel, myrtle leaf, buchu oil, lemon balm, lamb’s lettuce, Roman chamomile oil, eucalyptus oil and mastic gum and leaf oil.

MYRTENYL ACETATE Synonyms: 2,2-Pinene-10-yl acetate; 2-Pinen-10-ol acetate; Bicyclo(3.1.1)hept-2-ene-2methanol, 6,6-dimethyl-, acetate, (1S)- (9CI); (1S)-6,6-Dimethylbicyclo(3.1.1)hept-2-ene2-methanol acetate; (1S)-(6,6-Dimethylbicyclo (3.1.1) hept-2-en-2-yl) methyl acetate; Myrtenyl acetate; (+)-Myrtenyl acetate; 2-Pinen-10-ol, acetate (6CI, 7CI, 8CI) CAS No.: CoE No.:

1079-01-2 n/a

FL No.: EINECS No.:

09.302 214-088-5

FEMA No.: JECFA No.:

3765 n/a

NAS No.:

n/a

Description: Myrtenyl acetate has a fresh, woody, minty odor and a fresh, woody, herbaceous, carrot taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.029 mg Empirical Formula/MW:

IOFI: n/a

C12H18O2/194.28 Specifications: Boiling point Solubility

134-135∞C at 38 mmHg Soluble in ethyl alcohol

Specific gravity

0.9910 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting

Usual 15.00 5.00

Max. 31.00 15.00

Food Category Hard candy Soft candy

Usual 2.00 4.00

Max. 30.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Woody, cedar-like with floral, green and cooling nuances. Natural occurrence: Reported found in peppermint oil, Myrtus communis, Scotch spearmint oil, juniper essential leaf oil, Hyssopus officinalis L. essential oil and Ormenis mixta essential oil. Also reported found in thyme, juniper berry, myrtle leaf and berry and buchu oil.

MYRTLE (LEAVES) Botanical name: Myrtus communis L. Botanical family: Myrtaceae Foreign names: Myrte commun (Fr.), Myrte (Ger.), Mirto (Sp.), Mirto (It.) CAS No.: CoE No.:

977070-85-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6114

Description: Evergreen shrub that grows wild or is cultivated for ornamental purposes throughout the Mediterranean region. It is native to Australia. It grows to 2 m (7 ft) in height; has an erect, highly branched stalk; opposite, oval or spear-shaped leaves; white, scented flowers (March to June); and round berries with kidney-shaped seeds. The leaves are the only part used. Myrtle has a somewhat bitter, astringent and biting flavor. Myrtle oil is obtained by steam distillation of leaves and twigs with yields of approximately 0.8%. It is a pale-yellow liquid with a characteristic odor. Derivatives: Decoction (1%), fluid extract and tincture (20% in 70% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The most important constituents of myrtle oil (up to 0.8% in the leaves) are myrtenol, myrtenol acetate, limonene (23%), linalool (20%), pinene (14%), cineol (11%), p-cymene, geraniol, nerol and the phenylpropanoid, methyleugenol. Aroma threshold values: n/a Taste threshold values: n/a

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N b-NAPHTHYL ANTHRANILATE Synonyms: Anthranilic acid, beta-naphthyl ester; 2-Naphthalenol, 2-aminobenzoyl ester (9CI); beta-Naphthyl anthranilate; 2-Naphthyl anthranilate CAS No.: CoE No.:

63449-68-3 FL No.: n/a EINECS No.:

09.801 264-155-8

FEMA No.: JECFA No.:

Consumption: Annual: 41.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.485 mg Empirical Formula/MW:

2767 n/a

NAS No.:

2767

Individual: 0.00003531 mg/kg/day

IOFI: Artificial

C17H13NO2/263.30 Specifications: (Burdock, 1997) Appearance Pale straw-colored or almost colorless liquid Boiling point 340∞C

Specific gravity

1.30

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 21.50 7.11 4.94 6.77

Max. 23.50 7.11 6.48 8.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 12.88 1.68 14.89

Max. 12.88 5.95 22.74

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

b-NAPHTHYL ETHYL ETHER Synonyms: “Bromelia”; Bromelia (compound); 2-Ethoxynaphthalene; Ethyl beta-naphtholate; Ethyl beta-naphthyl ether; Ethyl 2-naphthyl ether; Naphthalene, 2-ethoxy- (8CI) (9CI); beta-Naphthol ethyl ether; 2-Naphthol ethyl ether; beta-Naphthyl ethyl ether CAS No.: CoE No.:

93-18-5 2058

FL No.: EINECS No.:

04.033 202-226-7

FEMA No.: JECFA No.:

2768 n/a

NAS No.:

2768

Description: b-Naphthyl ethyl ether has an odor suggestive of orange blossom with a faint, fruity undertone. Also, it has a corresponding sweet taste suggestive of strawberry (on extreme dilution only).

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Consumption: Annual: 6.67 lb Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.560 mg Empirical Formula/MW:

Individual: 0.00000564 mg/kg/day

IOFI: n/a

C12H12O/172.23 Specifications: (Burdock, 1997) Appearance Assay

White, crystalline solid 99.9%

Melting point Refractive index

Boiling point

282∞C

Solubility

Congealing point

>35∞C

Specific gravity

37∞C 1.597 at 36∞C Insoluble in water; poorly soluble in propylene glycol; 1:5 in 95% alcohol 1.064 at 36∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 12.55 8.74 7.65

Max. 0.30 16.39 14.02 9.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.41 2.59 3.81 11.67

Max. 10.49 2.59 7.73 14.37

Synthesis: By esterification of b-naphthol with ethyl alcohol and sulfuric acid; from b-naphtholsodium and diethylsulfate in weak aqueous base; from b-naphtholsodium and ethyl bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

b-NAPHTHYL ISOBUTYL ETHER Synonyms: Ether, isobutly(2-naphthyl); Fragarol; 2-Isobutoxynaphthalene; Isobutyl 2naphthyl ether; Isobutyl b-Naphthyl ether; 2-(2-Methylpropoxy)naphthalene; b-Naphthol isobutyl ether; beta-Naphthyl isobutyl ether; Nerolin fragarol; Naphthalene, 2-(2-methylpropoxy)-(9CI) CAS No.: CoE No.:

2173-57-1 n/a

FL No.: EINECS No.:

04.054 218-529-2

FEMA No.: JECFA No.:

3719 n/a

NAS No.:

3719

Description: b-Naphthyl isobutyl ether has a sweet, fruity, delicately neroli-orange blossom, floral odor. Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.498 mg Empirical Formula/MW:

1355

IOFI: Artificial

C14H16O/200.28 Specifications: (Burdock, 1997) Appearance Boiling point

White crystals 307∞C

Melting point Solubility

33∞C Insoluble in water; soluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.00 5.00

Max. 1.00 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

Synthesis: By simple etherification of naphthol with a surplus of isobutanol under reflux in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-NAPHTHYL MERCAPTAN Synonyms: beta-Mercaptonaphthalene; 2-Mercaptonaphthalene; beta-Naphthyl mercaptan; 2-Naphthyl mercaptan; 2-Naphthyl thiol; beta-Naphthalenethiol; Naphthalene-2-thiol; 2Naphthalenethiol; 2-Naphthalenethiol(8CI) (9CI); Renacit 1; b-Thionaphthol; 2-Thionapththol; Thio-beta-naphthol; Thionaphthol CAS No.: CoE No.:

91-60-1 2330

FL No.: EINECS No.:

12.033 n/a

FEMA No.: JECFA No.:

3314 531

NAS No.:

3314

Description: 2-Naphthyl mercaptan has a disagreeable sulfurous, mushroom, meaty odor. Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.138 mg IOFI: Nature Identical Empirical Formula/MW: C10H8S/16.24 Specifications: (JECFA, 1999) Appearance

Crystals

Melting point

Assay

98% min

Solubility

Boiling point 210.5∞C at 100 mmHg Decomposition point 285∞C

Specific gravity

81∞C Soluble in alcohol and ether; slightly soluble in water 1.160 (d20/4)

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gravies

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Meat products Soups

Usual 0.50 0.50

Max. 0.50 0.50

Synthesis: By catalytic hydrogenation of a sulfonic acid derivative of naphthalene; by reduction of naphthalenesulfonyl chloride with zinc. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sulfurous, meaty, brown, roasted, chicken, eggy with a slight nutty nuance. Natural occurrence: Not reported found in nature.

b-NAPHTHYL METHYL ETHER Synonyms: 2-Methoxynaphthalene; Methyl-b-naphthyl ether; b-Naphthol methyl ether; Nerolin I; Nerolin yara-yara; “yara-yara”; beta-Methoxynaphthalene; Methyl 2-naphthyl ether; Naphthalene, 2-methoxy- (8CI) (9CI); 2-Naphthol methyl ether; beta-Naphthyl methyl ether; 2-Naphthyl methyl ether; Yura yara CAS No.: CoE No.:

93-04-9 n/a

FL No.: EINECS No.:

04.074 202-213-6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: b-Naphthyl methyl ether has an intensely sweet, floral odor suggestive of orange blossoms; free from naphthol by-odor. It has a sweet, strawberry taste. Consumption: Annual: <1.00 lb Individual: 0.000352 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H10O/158.20 Specifications: (Burdock, 1997) Appearance

White, crystalline solid

Melting point

Boiling point

274∞C (sublimes when heated)

Solubility

Congealing point

71.5-73.0∞C

72∞C (71.5-72.5∞C) 1 g in 25 ml of 95% alcohol; soluble in ether, chloroform, benzene

Reported uses (ppm): n/a Synthesis: From postassium b-naphthol and methyl chloride at 300∞C; by methylation of b-naphthlol with dimethyl sulfate or by direct esterification with methyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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NEOHESPERIDIN DIHYDROCHALCONE Synonyms: 3,5-Dihydroxy-4-(3-hydroxy-4-methoxy-hydroxycinnamoyl)phenyl-2-; O-(6deoxy-a-L-mannopyranosyl)-b-D-glycopyranoside; Neohesperidin DHC; NHDC; 1-Propanone, 1-[4-[[2-O-6-deoxy-a-L-mannopyranosyl)-b-D-glycopyranosyl]oxy]-2, 6-dihyddroxyphenyl]-3-(3-hydroxy-4-methoxyphenyl) CAS No.: CoE No.:

20702-77-6 FL No.: n/a EINECS No.:

16.061 243-978-6

FEMA No.: JECFA No.:

3811 n/a

Description: Neohesperidin dihydrochalcone is used as a flavor enhancer. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.94690 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C28H36O15/612.6

Specifications: Appearance Assay

Off-white, crystalline powder >96%

Optical rotation Solubility

–85 to –86∞

0.4-0.5 g/l at 22∞C; 650 g/l at 80∞C

Reported uses (ppm): (FEMA, 1996) Food Category Chewing gum Condiments, relishes Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Hard candy

Usual 4.00 2.00 4.00 2.00 1.00 2.00 2.00 2.00

Max. 5.00 3.00 4.00 3.00 2.00 3.00 3.00 4.00

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Processed vegetables Soft candy Soups Sweet sauce

Usual 3.00 2.00 2.00 2.00 2.00 2.00 1.00 2.00

Max. 4.00 3.00 3.00 3.00 3.00 3.00 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

d-NEOMENTHOL Synonyms: d-b-Pulegomenthol; Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S-(1alpha,

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2alpha, 5beta))- (9CI); D-Neomenthol; (+)-Neomenthol CAS No.: CoE No.:

2216-52-6 2028

FL No.: EINECS No.:

02.063 n/a

FEMA No.: JECFA No.:

2666 n/a

NAS No.:

2666

Description: d-Neomenthol has a menthol-like odor. It is used in mixtures of menthols as a substitute for l-menthol. Consumption: Annual: 516.67 lb Individual: 0.0004378 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 10.459 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O/156.27 Specifications: (Burdock, 1997) Appearance

Liquid

Optical rotation

+17∞48' at 16∞C; +19∞42' at 18∞C; +20∞0” at 20∞C

Boiling point

211.5-212.5∞C at 755-760 mmHg; 107-108∞C at 20 mmHg; 98∞C at 16 mmHg; 87∞C at 8 mmHg

Refractive index

1.4617 at 17∞C; 1.45941.4603 at 20-22∞C

Melting point

–22∞C

Solubility

Insoluble in water; soluble in alcohol, acetone

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 44.77 34.77

Max. 15.93 53.18 63.47

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 50.00 70.00 5.06 16.05 296.20 591.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in corn mint oil (Mentha arvenis).

NEOTAME Synonyms: 3-(3,3-Dimethylbutylamino)-N-(a-carboxyphenethyl)succinamic acid methylester; NTM; Neotame; N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine 1-methyl ester; L-Phenylalanine, N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-, 1-methyl ester CAS No.: CoE No.:

165450-17-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Neotame is odorless and has an intense, sweet taste. It is 7,000 to 13,000 times sweeter than sucrose, depending on the food matrix. Normal metabolic processes convert neotame to de-esterified neotame and methanol. Based on its metabolism and extremely low use levels, neotame provides no calories. The stability of neotame is affected by moisture, pH and temperature.

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Consumption:Annual: n/a Regulatory Status: CoE: n/a FDA: Pending FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW: C20H30N2O5/378.47 Specifications: Appearance

White to off-white powder Not less than 97.0% and not more than 102.0% of C20H30N2O5, calculated on dried basis Infrared absorption spectrum

Assay

Identification Lead

Not more than 2 mg/kg

N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]- Not more than 1.5% L-phenylalaine Other related Not more than 2.0% substances

1359

Individual: n/a

IOFI: n/a

pH of a 0.5% solution

Between 5.0 and 7.0

Residue on ignition

Not more than 0.2%

Solubility Specific rotation

Water

Sparingly soluble in water; very soluble in alcohol [a]20o/D: Between –40.0o and –43.4o, calculated on a dried basis Not more than 5.0%

Reported uses: n/a Synthesis: Neotame is manufactured by the reaction of aspartame and 3,3-dimethylbutyraldehyde, followed by purification, drying and milling. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

NEROL Synonyms: 2- cis-3,7-Dimethyl-2,6-octadien-1-ol; cis-3,7-Dimethyl-2,6-octadien-1-ol; (Z)3,7-Dimethyl-2,6-octadien-1-ol; cis-Geraniol; Nerol; Neryl alcohol; 2,6-Octadien-1-ol, 3,7dimethyl-, (Z)- (8CI) (9CI) CAS No.: CoE No.:

106-25-2 2018

FL No.: EINECS No.:

02.058 203-378-7

FEMA No.: JECFA No.:

2770 n/a

NAS No.:

2770

Description: Nerol has a fresh, sweet, rose-like odor and a bitter flavor. Consumption: Annual: 516.67 lb Individual: 0.0004378 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 1.475 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H18O/154.24 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

95% of total alcohol as C10H18O

Solubility

Boiling point

227∞C

Specific gravity

1.467-1.478 Miscible in alcohol, chloroform, ether; insoluble in water; 1:9 in 50% alcohol gives clear solution 0.875-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 5.00 26.90 13.62

Max. 19.00 38.21 20.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 5.16 1.21 3.16

Max. 8.26 9.06 4.93

Synthesis: From pinene. Aroma threshold values: Detection: 680 ppb to 2.2 ppm Taste threshold values: Taste characteristics: Citrus, lemon, bitter, green and fruity with a terpy nuance. Natural occurrence: Reported found in neroli oil (with geraniol) and in the essential oils of lemongrass, Ceylon citronella, ylang-ylang, champaca, Cayenne Bois de Rose and bergamot; also in lemon, sweet orange and petitgrain bergamot; in clary sage, lavandin, lavender, Mexican linaloe, myrrh, jasmine, Paraguay petitgrain; also reported among the volatile constituents of currant aroma; Helicrysum angustifolium contains up to 30 to 50% nerol. Also reported found in citrus peel oils and juices, apricot, cranberry, blueberry, currant, grapes, papaya, raspberry, blackberry, strawberry, potato, tomato, cinnamon, ginger, mentha oils, mustard, nutmeg, thyme, hop oil, beer, cognac, grape wines, tea, honey, Arctic bramble, passion fruit, prune, Japanese plum, rose apple, marjoram, mango, tamarind, cardamom, coriander seed and leaf, tarragon, litchi, licorice, buckwheat, laurel, wort, elderberry, cherimoya, myrtle leaf and berry, buchu oil, Bourbon vanilla, lemon balm, clary sage, loganberry, maté, German chamomile oil and mastic gum leaf oil.

NEROLI BIGARADE Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Other names: Absolute orange flower Foreign names: Neroli (Fr.), Neroli (Ger.), Neroli (Sp.), Neroli (It.) Description: Neroli bigarade is a product obtained by processing flowers of the bitter orange tree. The blossoming flowers are the only part used. Neroli bigarade has a very powerful floral odor with a bitter flavor. For additional information, see Orange, Bitter.

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Derivatives: Orange flower concrete is obtained in 0.24 to 0.28% yields by extracting freshly picked flowers with a solvent (usually petroleum ether). Treatment of the concrete with ethanol produces the orange flower absolute in approximately 50% yields. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Flower, distilled water: Category 1. Use levels in ppm: 100 to 2000 FDA: See below, Neroli Bigarade Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: The absolute obtained from concrete is a yellow-red liquid with an extremely suave odor typical of the flower. Essential oil composition: Dried flowers and leaves of bitter orange had a similar flavonoid pattern, but the flavonoid levels of flowers were higher than those of leaves. The mean levels of the principal flavonoid compounds were, respectively, total flavonoids 12.35 and 1.06%, neohesperidin 5.44 and 0.08%, naringin 1.93 and 0.06%, eriocitrin 0.38 and 0.25%.106 Aroma threshold values: n/a Taste threshold values: n/a

Neroli Bigarade Oil Other names: Neroli bigirade oil, Tunisian; Neroli oil; Neroli oil, pommade; Neroli oil, Tunisian; Oil of orange flowers; Oils, neroli; Orange blossom oil; Orange flower concrete; Orange flower oil. CAS No.: CoE No.:

8016-38-4 136b

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2771 n/a

NAS No.:

2771

Description: The essential oil is obtained in 0.1% yields by steam distillation of the flowers. The distillation waters, rich in dissolved essence, are used as is in perfumery, cosmetics and sweets. Neroli bigarade essential oil has an intense, suave, flowery aroma. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Essential oil, absolute: Category 1 (no restriction on use). Use levels in ppm: Nonalcoholic beverages 25, alcoholic beverages 7, ices 15, candy 26, baked goods 35, gelatin desserts 12, others 52 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.646 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value

<2

Ester value

16-441 (20 to 44)

Optical rotation

2'30'-11'30 at 20∞C

106 Carnat

et al. (1999). Ann. Pharm. Fr. 57, 410.

Refractive index 1.469-1.474 at 20∞C 0.866-0.879' (0.866-0.881) at Specific gravity 20∞C 1:2-1:5.5 in 75% ethanol (1:0.5Solubility 1:1 in 80% ethanol)

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Physical–chemical characteristics: Neroli bigarade essential oil has slightly different physical chemical properties depending on its origin. Italian neroli oil, qualitatively equal to the French product of much larger production, is a pale-yellow to amber liquid, slightly fluorescent. Essential oil composition: The main constituents include pinene, camphene, dipentene, linalool, l-linalyl acetate, a-terpineol, geraniol, nerol, nerolidol, methyl anthranilate, indole, farnesol and phenylacetic acid esters (Burdock, 1997). Neroli essential oil has been reported to contain terpenic hydrocarbons (mainly limonene 9 to 18%, b-pinene 7 to 17%, a-pinene <2%, myrcenel), terpenic alcohols and esters (linalool 28 to 44%, a-terpineol 2 to 5.5%, nerolidol 1 to 5%, farnesol 1 to 4%, linalyl acetate 3 to 15%, neryl acetate <2.5%, geranyl acetate 1 to 5%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual 8.40 7.40 2.99 5.28

Max. 11.45 11.35 5.94 9.64

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 4.22 1.57 5.08 1.88

Max. 7.19 2.65 8.13 1.88

Aroma threshold values: n/a Taste threshold values: n/a

NEROLIDOL Synonyms: 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl-; Nerolidol; 3,7,11-Trimethyl-1, 6, 10-dodecatrien-3-ol; 3,7,11-Trimethyldodeca-1,6,10-trien-3-ol; 3,7,11-Trimethyldodeca1,6,10- trien-3-ol, mixed isomers CAS No.: CoE No.:

7212-44-4 67

FL No.: EINECS No.:

02.018 203-378-7

FEMA No.: JECFA No.:

2772 n/a

NAS No.:

2772

Description: Nerolidol has a faint, fresh, unusually sweet, tenacious, floral odor similar to rose and apple. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172 515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.407 mg IOFI: Nature Identical Empirical Formula/MW:

C15H26O/222.36

Specifications: (FCC, 1996) Angular roation Between +11∞ and +14∞ Appearance Colorless to straw-colored liquid

Esters 0.5% as nerolidyl acetate Refractive Index 1.478-1.483 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

90.0% of C15H26O, sum of two isomers

Solubility

Boiling point

276∞C

Specific gravity

Soluble in most fixed oils, propylene glycol and alcohol (1 ml in 4 ml 70% alcohol); insoluble in glycerin 0.870-0.880 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 12.29 6.32 7.79

Max. 16.03 8.65 10.07

Food Category Nonalcoholic beverages Soft candy

Usual 3.36 8.82

Max. 4.92 13.30

Synthesis: The natural product can be dextro- or levorotatory, whereas the synthetic product is optically inactive; the double bound at position 6 to 7 accounts for the cis- and trans- forms. Aroma threshold values: Detection: 10 ppb to 10 ppm Taste threshold values: Taste characteristics at 25 ppm: Green, floral, woody with fruitycitrus and melon nuances. Natural occurrence: Reported found in over 25 natural sources, including the essential oils of neroli, ylang-ylang, Peru balsam; in currant aroma; also reported in Dalbergia sissoo (60%, dl-), vervain, the distillation water of petitgrain bigarade, Helicrysum italicum, Myrocarpus frondosus and Myrocarpus fastigiatus (80%, d-), Tolu balsam, Acacia farnesiana, orange flower water, Paraguay petitgrain, jasmine, Melaleuca smithii and Melaleuca viridiflora. Also reported found in citrus peel oils and juices, guava, peppermint and spearmint oil, pepper, milk powder, hop oil, beer, cognac, white wine, tea, beans, mushroom, cardamom, rice, dill, corn oil, basil, wort, myrtle leaf, maté and mastic gum oil.

NERYL ACETATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol acetate; Nerol acetate (6CI); Neryl acetate; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (Z)- (8CI) (9CI) CAS No.: CoE No.:

141-12-8 2061

FL No.: EINECS No.:

09.213 205-459-2

FEMA No.: JECFA No.:

2773 59

NAS No.:

2773

Description: Neryl acetate has a very sweet, floral, orange-blossom and rose-like odor. It has a flavor that is initially fresh and pungent, and then honey-like with a raspberry undertone. Consumption: Annual: 1216.67 lb Individual: 0.001031 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.641 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29

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Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 max Colorless to pale-yellow liquid 96% as C12H20O2; predominantly (z) isomer 134∞C at 25 mmHg

Refractive index 1.458-1.464 Solubility 1:1 in 95% alcohol Specific gravity

0.905-0.914

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 4.00 0.72

Max. 15.00 1.60

Food Category Hard candy Nonalcoholic beverages

Usual 1.90 0.70

Max. 5.10 1.30

Synthesis: By esterification of nerol with acetic acid; also prepared from myrcene by hydrobromination and esterification. Aroma threshold values: Detection: 2 to 8.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of lemon, neroli, and petitgrain bigarade, in orange juice, black currants, grapes, celery, ginger, Mentha oils, nutmeg, thyme, hop oil, white wine, cocoa, tea, passion fruit, sweet marjoram, cardamom, lovage leaf, myrtle leaf and berry, buchu oil, lemon balm, clary sage, eucalyptus oil and mastic gum leaf oil.

NERYL BUTYRATE Synonyms: Butanoic acid, 3, 7-dimethyl-2, 6-octadienyl ester, (Z)-(9CI); 2-cis-3,7-Dimethyl-2,6-octadien-1-yl butyrate; Neryl-n-butyrate; Neryl butyrate CAS No.: CoE No.:

999-40-6 505

FL No.: EINECS No.:

09.167 213-660-1

FEMA No.: JECFA No.:

2774 67

NAS No.:

2774

Description: Neryl butyrate has a very sweet, leafy, floral, neroli-like odor. It has a sweet taste similar to cocoa. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.962 mg IOFI: n/a Empirical Formula/MW:

C14H24O2/224.44 Specifications: (JECFA, 1997) Acid value

0.7 max

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

1.4539-1.4650 1 ml is soluble in 6 ml 80% alcohol; insoluble in water (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Assay Boiling point

98.0% min 239-240∞C

Specific gravity

0.898-0.910 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 14.29 8.98

Max. 10.00 25.68 16.93

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.22 3.71 13.08

Max. 10.20 5.46 24.52

Synthesis: By azeotropic esterification of nerol with butyric acid or conventionally using butyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, fatty, floral, berry, with some tropical nuances. Natural occurrence: Reported found in kumquat peel oil, black tea, mango and babaco fruit (Carica pentagona Heilborn).

NERYL FORMATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol formate; Formic acid, neryl ester; Neryl formate; 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (Z)- (8CI) (9CI) CAS No.: CoE No.:

2142-94-1 2060

FL No.: EINECS No.:

09.212 218-401-6

FEMA No.: JECFA No.:

2776 55

NAS No.:

2776

Description: Neryl formate has a sweet, herbaceous, green, penetrating odor suggestive of neroli and rose. It has a sweet, tart and fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.320 mg IOFI: Nature Identical Empirical Formula/MW:

C11H18O/182.26 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liqiud

Refractive index

Assay

85.0% min

Solubility

Boiling point

215-225∞C

Specific gravity

1.456-1.458 1 ml is soluble in 10 ml 70% alcohol; insoluble in water 0.9163-0.9169 at 15∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 6.70 7.10

Max. 22.00 23.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.80 5.50

Max. 5.30 17.00

Synthesis: By direct esterification of nerol; the pure ester tends to decompose readily. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, green, citrus and tropical with a floral nuance. Natural occurrence: Reported found in kumquat peel oil and rose apple.

NERYL ISOBUTYRATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-yl isobutyrate; Isobutyric acid, 3,7-dimethyl2,6-octadienyl ester, (Z)- (8CI); (Z)-2-Methylpropanoic acid 3,7-dimethyl-2,6-octadienyl ester; Neryl isobutyrate; Propanoic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (9CI) CAS No.: CoE No.:

2345-24-6 299

FL No.: EINECS No.:

09.424 219-061-1

FEMA No.: JECFA No.:

2775 73

NAS No.:

2775

Description: Neryl isobutyrate has a delicate, sweet, rose-like fragrance with a slightly fruity undertone. It has a sweet, strawberry taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.326 mg IOFI: Nature Identical Empirical Formula/MW:

C14H24O2/224.34 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

92.0% min

Solubility

Boiling point

232∞C

Specific gravity

1.451-1.460 1 ml is soluble in 5 ml 80% alcohol; practically insoluble in water 0.88-0.90 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 14.00 12.00 11.67

Max. 10.00 19.33 19.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: By esterification of nerol using isobutyric acid or the anhydride. Aroma threshold values: n/a

Usual 0.13 6.00 12.67

Max. 0.13 12.50 17.33

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Taste threshold values: Taste characteristics at 15 ppm: Juicy and fruity, green, sweet, melon and waxy. Natural occurrence: Reported found in kumquat peel oil, hop oil, black tea and passion fruit.

NERYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (9CI); 3,7-Dimethyl-2-cis-6-octadien-1-yl isovalerate; (Z)-Geranyl isovalerate; Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (z)-; Neryl isovalerate; Neryl isovalerianate; Neryl beta-methyl butyrate; 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (Z)CAS No.: CoE No.:

3915-83-1 508

FL No.: EINECS No.:

09.471 223-478-4

FEMA No.: JECFA No.:

2778 76

NAS No.:

2778

Description: Neryl isovalerate has a strong, rich, fruity odor reminiscent of bergamot, clary sage and petitgrain. It has a bitter flavor. At concentrations below 10 ppm, the flavor is berrylike, somewhat similar to black currant and apple. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.186 mg IOFI: n/a Empirical Formula/MW:

C15H26O2/238.38 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

99.0% min

Solubility

Boiling point

238∞C

Specific gravity

1.4531-1.460 1 ml is soluble in 8 ml 80% alcohol 0.889-0.893

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.50 9.64 7.50

Max. 3.00 12.36 11.47

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.01 4.05 6.63

Max. 10.35 6.70 9.85

Synthesis: By esterification of nerol with isovaleric acid. Aroma threshold values: At 1.0%: Sour, sweaty with floral rosy undernotes, and a bergamot citrus nuance and fruity notes of blueberry, cranberry, apple and grape. Taste threshold values: Taste characteristics at 5 to 20 ppm: Fruity, rich floral and slightly citrus-like with berry, waxy nuances of blueberry, fruity notes of apple, grape, peach and apricot. Natural occurrence: Not reported found in nature.

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NERYL PROPIONATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol, propionate; Neryl propionate; 2,6-Octadien-1-ol, 3,7-dimethyl-, propanoate, (Z)- (9CI); Propionic acid, 3,7-dimethyl-2,6-octadien-1-yl ester; Propionic acid, neryl ester CAS No.: CoE No.:

105-91-9 509

FL No.: EINECS No.:

09.169 203-345-7

FEMA No.: JECFA No.:

2777 63

NAS No.:

2777

Description: Neryl propionate has an ether-like, sweet and intense fruity odor reminiscent of jasmine and rose. The aroma has also been described as “jam-like.” It has a sweet taste suggestive of plum. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 7.341 mg IOFI: Nature Identical Empirical Formula/MW:

C13H22O2/210.31 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay

95.0% min

Solubility

Boiling point

233∞C

Specific gravity

1.45-1.47 1 ml is soluble in 15 ml 70% alcohol; slightly soluble in water 0.89-0.91 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 31.43 18.10

Max. 10.00 34.92 24.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 22.59 17.62 18.93

Max. 26.24 25.82 22.91

Synthesis: By esterification of nerol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Green, fruity, floral, waxy, seedy and berry. Natural occurrence: Reported found in hop oil, bitter orange, lemon, kumquat, and bergamot peel oils, tea mushroom, cardamom and chervil.

NITROUS OXIDE Synonyms: Anesthetics, volatile; Dinitrogen monoxide; Dinitrogen oxide; Factitious air; Hyponitrous acid anhydride; Laughing gas; Nitrogen hypoxide; Nitrogen monoxide; Nitrogen oxide (N2O) (8CI) (9CI); Nitrous oxide; Nitrous oxide or nitrous oxide, compressed;

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Nitrous oxide, refrigerated liquid; Oxido nitroso (Sp.); Protoxyde d'azote (Fr.); Stickdioxyd (Ger.) CAS No.: CoE No.:

10024-97-2 FL No.: n/a EINECS No.:

n/a 233-032-0

FEMA No.: JECFA No.:

2779 n/a

NAS No.:

2779

Description: Nitrous oxide has a slight sweetish, odor and taste. This gas is also reported as without appreciable odor. At 0∞C and a pressure of 760 mm of mercury, 1 liter weighs about 1.97 g. Consumption: Annual: 133,666.67 lb Individual: 0.1132 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 868.1700 FDA (other): n/a JECFA: ADI: Acceptable (1985). Food use as a propellant is acceptable. Trade association guidelines: FEMA PADI: 0.021 mg IOFI: n/a Empirical Formula/MW: NO2/46 Specifications: (FCC, 1996) Air

Not more than 1%, by volume

Ammonia

Not more than 0.0025%, by volume

Appearance Colorless gas Assay Not less than 99% N2O, by volume

Halogens (as Cl) Nitrogen dioxide Nitric oxide Odor

Carbon dioxide

Not more than 0.03%, by volume

Solubility

Carbon monoxide

Not more than 10 ppm, by volume

Water

Not more than 1 ppm, by volume Not more than 1 ppm, by volume Not more than 1 ppm, by volume Passes test One volume dissolves in about 1.4 volumes of water at 20∞C at 760 mm Hg; soluble in water (1:1.4 v/ v) at 20oC and 760 mmHg; soluble in alcohol, ether and in oils Not more than 150 mg/m3

Reported uses (ppm): (FEMA, 1994) Food Category Imitation dairy

Usual 22.80

Max. 22.80

Synthesis: Prepared by thermal decomposition of ammonium nitrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONA-2-trans,-6-cis-DIENAL Synonyms: Cucumber aldehyde; (2E,6Z)-Nona-2,6-dien-1-al; Nonadien-2(trans)-6-(cis)al; trans,cis-2,6-Nonadienal; trans-2-cis-6-Nonadienal; 2-trans-6-cis-Nonadienal; 2-trans,

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6-cis-Nonadienal; 2-trans-6-cis-Nonadien-1-al; 2,6-Nonadienal, (E,Z)-; Violet leaf aldehyde CAS No.: CoE No.:

557-48-2 659

FL No.: EINECS No.:

05.058 209-178-6

FEMA No.: JECFA No.:

3377 n/a

NAS No.:

3377

Description: Nona-2-trans-6-cis-dienal has an odor reminiscent of green cucumber. The organoleptic character of this compound is attributed almost entirely to olfactory sensations. May be obtained from the steam distillation of fresh cucumber. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.004 mg IOFI: n/a Empirical Formula/MW: C9H14O/138.21 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Refractive index

Assay

92% (min) of C9H14O

Solubility

Boiling point 94ºC at 18 mmHg

Specific gravity

1.470-1.475 Soluble in alcohol, most fixed oils; insoluble in water 0.850-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy

Usual 0.10 0.10

Max. 0.10 0.10

Food Category Soft candy

Usual 0.10

Max. 0.10

Synthesis: From natural hexenol. Aroma threshold values: Detection: 0.01 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, melon, cucumber-like with an aldehydic nuance. Natural occurrence: Reported as naturally occurring in violet leaves and flowers in cucumber, sweet and sour cherry, guava, peas, tomato, potato, bell pepper, wheat bread, rye bread, milk, milk powder, fish and fish oil, roast chicken, Guinea hen, beef, beer, coffee, tea, oats, mango, kelp, prickly pear, malt, dried bonito, endive, oysters, clam and maté.

2,4-NONADIENAL Synonyms: Nona-2,4-dien-1-al; 2,4-Nonadienal CAS No.: CoE No.:

6750-03-4 732

FL No.: EINECS No.:

05.071 229-810-4

FEMA No.: JECFA No.:

3212 n/a

NAS No.:

3212

Description: 2,4-Nonadienal has a strong fatty, floral odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.703 mg Empirical Formula/MW: C9H14O/138.21 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Refractive index

Assay

89% (min) of C9H14O

Solubility

Boiling point 97ºC (10 mmHg)

Specific gravity

1371

IOFI: Nature Identical

1.522-1.525 Soluble in alcohol, most fixed oils; insoluble in water 0.850-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.85 1.10 1.67 1.19

Max. 6.86 2.00 6.63 4.69

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.50 3.41 0.86 1.96

Max. 1.50 18.35 3.58 7.83

Synthesis: By reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with MnO2 to the corresponding 2,4-dienol. Aroma threshold values: Detection: 0.05 ppb Taste threshold values: n/a Natural occurrence: Reported found in oxidized flavor of skim milk, in peas by enzymatic formation from lipids, salmon oil, sunflower oil (cis-, trans-, and trans, trans-form), the autooxidation of lard, frozen peas, tomatoes and as a volatile component in fish products. Also reported found in cranberry, asparagus, wheat bread, caviar, Russian cheeses, chicken, cooked beef, mutton and pork, cognac, filberts, peanuts, popcorn, oatmeal, soybean, olive, beans, mushrooms, Brazil nut, rice and buckwheat.

2-trans, 6-trans-NONADIENAL Synonyms: 2,6-Nonadienal. (E,E)-; 2-trans,6-trans-Nonadienal; 2,6-Nonadienal, (E,E)(8CI) (9CI); (E,E)-2,6-Nonadienal; (2E,6E)-Nona-2,6-dien-1-al CAS No.: CoE No.:

17587-33-6 FL No.: n/a EINECS No.:

05.172 241-557-1

FEMA No.: JECFA No.:

3766 n/a

NAS No.:

n/a

Description: 2-trans, 6-trans-Nonadienal has a tallowy odor. This compound is also reported as having a powerful, green, vegetable odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg IOFI: n/a Empirical Formula/MW: C9H14O/138.21

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Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Assay

97%; 1-2% cis-isomer

Solubility

Boiling point 88-89ºC (11 mmHg)

Specific gravity

1.442 at 20ºC Insoluble in water; miscible in vegetable oil 0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 0.001 0.01 0.01

Max. 0.02 0.20 0.05

Food Category Gravies Imitation dairy

Usual 0.10 0.01

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: 0.09 ppb Taste threshold values: Taste characteristics at 1 ppm: Fresh, green cucumber skin and watermelon with a fatty nuance. Natural occurrence: Reported found in soybean oil, beef tallow, cold-stored butter, mango, lingonberry, cucumber, corn mint oil, lean fish, beer, trassi, buckwheat, shrimp and rooibus tea (Aspalathus linearis).

2,6-NONADIENAL DIETHYL ACETAL CAS No.: CoE No.:

99999-26-6 FL No.: [106950-4] 660 EINECS No.:

06.025

FEMA No.:

3378

n/a

JECFA No.:

946

NAS No.:

3378

Description: 2,6-Nonadienal diethyl acetal has a fresh, green, cucumber odor. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.018 mg IOFI: Artificial Empirical Formula/MW: C13H24O2/212.34 Specifications: (Burdock, 1997; JECFA, 2001) Acid value Appearance

1.0 (maximum) Colorless, oily liquid 90% (minimum; sum of isoAssay mers) Boiling point 125ºC (4 mmHg)

ID test Refractive index Solubility

IR spectra 1.439 at 18ºC Almost insoluble in water; soluble in alcohol and oil

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.10

Max. 0.10

Food Category Soft candy

Usual Max. 0.10 0.10 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes

Usual 0.10

Max. 0.10

Food Category Soups

Usual Max. 0.10 0.10 (Part 2 of 2)

Synthesis: By direct hydorgenation of the corresponding acetylenic acetal, using a palladium/calcium carbonet catalyst (2-cis,6-cis-form). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-NONADIEN-1-OL Synonyms: Nona-2,4-dien-1-ol CAS No.: CoE No.:

62488-56-6 FL No.: n/a EINECS No.:

02.188 263-571-7

FEMA No.: JECFA No.:

3951 n/a

Description: 2,4-Nonadien-1-ol has a slightly fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.309130 mg Empirical Formula/MW: C9H16O/140.22 Specifications: Assay Boiling point Flash point

95.0% min 85∞C at 0.5 mmHg 101.7∞C

Refractive index Solubility Specific gravity

NAS No.:

n/a

Individual: n/a

IOFI: n/a

1.486-1.496 at 20∞C Soluble in alcohol; insoluble in water 0.862-0.872 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.50 5.00 0.10 0.20 5.00 1.00 1.00 2.50 0.50 1.00 1.00

Max. 5.00 14.50 1.00 2.00 10.00 3.00 5.00 5.00 2.00 2.50 5.00

Food Category Hard candy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 1.00 0.20 1.00 4.00 0.10 1.00 1.00 1.00 4.50 0.10

Max. 5.00 2.00 5.00 5.00 1.00 2.00 10.00 5.00 9.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1 to 5 ppm: Strong, fatty, oily, green melon and cucumber-like with chicken and mutton nuances and a fatty mouthfeel. Natural occurrence: Not reported found in nature.

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2,6-NONADIEN-1-OL Synonyms: “Cucumber alcohol”; Nonadienol; trans-2-cis-6-Nonadienol (natural); trans-2trans-6-Nonadienol (synthetic); “Violet leaf alcohol”; Nona-2,6-dien-1-ol; 2,6-Nonadien-1-ol (8CI) (9CI) CAS No.: CoE No.:

7786-44-9 589

FL No.: EINECS No.:

02.049 232-097-2

FEMA No.: JECFA No.:

2780 n/a

NAS No.:

2780

Description: 2,6-Nonadien-1-ol has a powerful, green, vegetable odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm; Food: 0.05 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.075 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O/140.23 Specifications: (FCC, 1996) Appearance White to yellowish liquid Assay 92% (min) of C9H16O Boiling point 196ºC

Refractive index Solubility Specific gravity

1.463-1.465 Insoluble in water 0.860-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.19 0.25 0.00 0.42 0.17

Max. 0.48 0.63 0.05 0.89 0.54

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.00 0.15 0.02 0.02 0.44

Max. 0.01 0.53 0.03 0.03 1.04

Synthesis: Prepared from naturally occurring 3-hexen-1-ol (leaf alcohol) to yield the natural trans-2-cis form or from synthetic hexanol to yield the trans-2-trans form. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Melon, watermelon, violet, mushroom-like with apple and rosy nuances. Natural occurrence: Originally isolated in the oils of violet leaf and violet flowers (hence, the name “violet leaf alcohol”); also in cucumber, cornmint oil, prickly pear and malt.

(Z)(Z)-3,6-NONADIEN-1-OL Synonyms: 3,6-Nonadien-1-ol, (Z,Z) CAS No.: CoE No.:

76649-25-7 n/a

FL No.: EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

02.189 278-518-3

FEMA No.: JECFA No.:

3885 n/a

NAS No.:

n/a

Individual: n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.087784 mg Empirical Formula/MW:

1375

IOFI: n/a

C9H16O/140.23 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.05 0.40 0.20

Max. 0.20 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Reported present in melon, cucumber and wax jambu (Syzygium samarangense Merr.).

(E)-3-(Z)-6-NONADIEN-1-OL Synonyms: 3,6-Nonadien-1-ol, (E,Z) CAS No.: CoE No.:

56805-23-3 FL No.: n/a EINECS No.:

n/a

FEMA No.: JECFA No.:

3884 n/a

NAS No.:

n/a

Description: (E)-3-(Z)-6-Nonadien-1-ol has a fatty, cucumber, green pepper odor with nuances reminiscent of melon. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.087784 mg IOFI: n/a Reported uses (ppm): C9H16O/140.23 Specifications: Assay 95.0% min Boiling point 73∞C at 15 mmHg Flash point 93.3∞C

Refractive index Solubility Specific gravity

1.462-1.469 at 20∞C Slightly soluble in water 0.863-0.871 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages

Usual 0.20

Max. 0.20

Food Category Gravies

Usual Max. 0.01 0.01 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.30 0.050 0.40 0.20

Max. 0.60 0.05 0.90 0.50

Food Category Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual Max. 0.20 0.50 0.02 0.03 0.02 0.03 0.40 1.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Reported present in guinea hen and prickly pear.

(E,Z)-2,6-NONADIEN-1-OL ACETATE Synonyms: trans-2-cis-6-Nonadien-1-yl acetate; (2E,6Z)-Nona-2,6-dienyl acetate CAS No.: CoE No.:

68555-65-7 FL No.: n/a EINECS No.:

n/a 271-442-1

FEMA No.: JECFA No.:

3952 n/a

NAS No.:

n/a

Description: (E,Z)-2,6-Nonadien-1-ol acetate has a spicy, cucumber odor. When diluted, the odor is reminiscent of violet leaf. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.087009 mg IOFI: n/a Empirical Formula/MW: C11H18O2/182.26 Specifications: Assay Boiling point Flash point

97.0% min 75∞C at 15 mmHg 93.3∞C

Refractive index Solubility Specific gravity

1.449-1.459 at 20∞C Soluble in alcohol; insoluble in water 0.897-0.907 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.01 0.40 0.20

Max. 0.50 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.001 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: Taste characteristics at 1 to 15 ppm: Green apple and melon with a fatty mouth feel and a nutty nuance. Natural occurrence: Not reported found in nature.

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(E,Z)-3,6-NONADIEN-1-OL ACETATE Synonyms: trans-3-cis-6-Nonadien-1-yl-acetate CAS No.: CoE No.:

211323-05-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3953 n/a

NAS No.:

Description: (E,Z)-3,6-Nonadien-1-ol acetate has a faint, fresh, green odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.088659 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C11H18O2/182.26 Specifications: Assay

95.0% min

Refractive index

Boiling point 75∞C at 15 mmHg

Solubility

Flash point

Specific gravity

93.3∞C

1.448-1.454 at 20∞C Soluble in alcohol; insoluble in water 0.898-0.905 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 0.20 0.30 0.10 0.40 0.20

Max. 0.50 0.60 0.10 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 11 to 15 ppb Taste threshold values: Taste characteristics at 1 to 10 ppm: Fresh, green, waxy, melon with fruity pear notes. Natural occurrence: Not reported found in nature.

g-NONALACTONE Synonyms: Aldehyde; gamma-Amylbutyrolactone; gamma-Amyl butyrolactone; gammaAmyl-gamma-butyrolactone; delta-n-Amylbutyrolactone; gamma-n-Amylbutyrolactone; Coconut aldehyde; Dihydro-5-pentyl-2(3H)-furanone; 2(3H)-Furanone, dihydro-5-pentyl-; 4-Hydroxynonanoic acid lactone; 4-Hydroxynonanoic acid, gamma-lactone; gammaNonalactone; Nonanoic acid, 4-hydroxy-, gamma-lactone; gamma-Nonanolactone; 1,4-Nonalolide; gamma-Nonanolide; 4-Nonanolide; Nonan-4-olide; Nonan-1,4-olide; gamma-Nonylactone; 4-Pentyl-butanolide; gamma-Pentyl-gamma-butyrolactone; Prunolide CAS No.: CoE No.:

104-61-0 178

FL No.: EINECS No.:

10.001 203-219-1

FEMA No.: JECFA No.:

2781 229

NAS No.:

2781

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Description: g-Nonalactone has a strong odor reminiscent of coconut and a fatty, peculiar taste. Consumption: Annual: 9033.33 lb Individual: 0.007655 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1.25 (1967). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 5.518 mg IOFI: Nature Identical Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay

98% (min) of C9H16O2

Specific gravity

1.446-1.450 Soluble in alcohol, most fixed oils, propylene glycol; insoluble in water; 1:1 in 60% alcohol 0.958-0.966

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.22 28.82 0.54 12.09 16.07

Max. 0.36 50.41 2.90 22.68 26.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 6.61 7.22 27.92 0.31

Max. 17.59 13.45 40.52 0.31

Synthesis: By reacting methylacrylate and hexanol in the presence of ditertiarybutyl peroxide; by condensation of undecylenic acid and malonic acid by lactonization of nonenoic acid. Aroma threshold values: Detection: 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in peaches, apricots, roasted barely, rum, tomato, currants, guava, raisin, papaya, peach, pineapple, blackberry, strawberry jam, asparagus, wheat and crispbread, Camembert cheese, butter, milk, chicken, beef, lamb and pork fat, cooked beef and pork, beer, cognac, whiskies, sherry, grape wines, cocoa, tea, pecan, oats, soybean, avocado, passion fruit, plum, plumcot, beans, mushroom, starfruit, fenugreek, mango, tamarind, rice, prickly pear, buckwheat, licorice, malt, wort, cherimoya, Bourbon vanilla, shrimp, nectarine, maté and sweet grass oil.

n-NONANAL Synonyms: Aldehyde C-9; C-9 Aldehyde; Nonaldehyde; n-Nonaldehyde; 1-Nonaldehyde; Nonanal (8CI) (9CI); n-Nonanal; 1-Nonanal; Nonanaldehyde; Nonanoic aldehyde; Nonylaldehyde; Nonyl aldehyde, n-; 1-Nonyl aldehyde; Nonylic aldehyde; Pelargonaldehyde; Pelargonic aldehyde CAS No.: CoE No.:

124-19-6 114

FL No.: EINECS No.:

05.025 204-688-5

FEMA No.: JECFA No.:

2782 101

NAS No.:

2782

Description: n-Nonanal has a strong, fatty odor developing an orange and rose note on dilution. It has a fatty, citrus-like flavor. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Approved

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.1 (1984). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.356 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24 Specifications: (FCC, 1996) Acid value

10.0 (max) Colorless to light yellow Appearance liquid Assay 92% (min) of C9H18O Boiling point 93ºC at 23 mmHg

Refractive index 1.422-1.429 Soluble in alcohol, most fixed oils, Solubility propylene glycol; insoluble in glycerin Specific gravity 0.820-0.830

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.90 0.20 0.59

Max. 2.30 38.00 1.30

Food Category Hard candy Nonalcoholic beverages

Usual 1.90 0.76

Max. 4.10 1.30

Synthesis: By catalytic oxidation of the corresponding alcohol (n-nonanol) or reduction of the corresponding acid. Aroma threshold values: Detection: 1 to 8 ppb Taste threshold values: n/a Natural occurrence: Reported as a constituent in the oils of sweet and bitter orange, mandarin, lemon, lime, orris, Ceylon cinnamon, ginger, Xanthoxylum rhetsa, rose and clary sage; in the turpentines from Pinus jeffreyi Grev. and Balf., Pinus sabiniana Dangl. and others. Also reported in over 200 food and beverages including apple, apricot, citrus peel oils and juices, many berries, grapes, melon, papaya, peach, pear, currants, pineapple, carrot, celery, cucumber, peas, cooked potato, tomato, ginger, Mentha oils, thyme, breads, cheeses, butter, milk, cream, cooked egg, fish, meats, beer, cognac, rum, whiskies, grape wines, tea, roasted filberts and peanuts, oats, soybean, coconut, olive, plum, plumcot, beans, mushroom, starfruit, macadamia nut, mango, cauliflower, broccoli, tamarind, fig, artichoke, cardamom, coriander leaf, gin, rice, litchi, sweet potato, calamus, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, endive, lemon balm, clary sage, shrimp, oyster, clam, scallop, Chinese quince, maté, sweet grass oil and mastic gum fruit oil.

(+/–)NONAN-3-YL ACETATE Synonyms: 3-Nonanol acetate; Non-3-yl acetate; 1-Ethylhept-1-yl acetate; 1-Ethylheptyl acetate; 3-Hydroxynonyl acetate CAS No.: CoE No.:

60826-15-5 FL No.: n/a EINECS No.:

n/a 262-444-3

FEMA No.: JECFA No.:

4007 1145

NAS No.:

n/a

Description: (+/–)Nonan-3-yl acetate has an herbaceous, fruity, warm, ethereal odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 2.278 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

CH3 O

C11H22O2/186

O CH3

H3C

Specifications: (JECFA, 2002) Appearance Acid value

Colorless liquid 1.0 (maximum)

Assay

98% (minimum)

Identification test NMR spectra Refractive index 1.416-1.423 Insoluble in water; soluble in fats and nonpolar solvents; Solubility miscible with ethanol Specific gravity 0.854-0.864

Boiling point 225∞C

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 9.00 7.00

Max. 12.00 18.00 14.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 6.00 7.00

Max. 16.00 12.00 14.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

1,3-NONANEDIOL ACETATE, mixed ESTERS Synonyms: Hexylene glycol diacetate; 3-Hexyl-1,3-propanediol acetate, Mixed ester; Nonanediol-1,3-acetate; “Octylcrotonyl acetate”; also: Diacetate; Diasmol; Diasmylacetate; Drago-jasimia; Jasmelia; Jasmonyl; Jersemal; Nonane; Tepylacetate; Ysminia; 1,3-Nonanediol acetate (mixed esters); Nonane-1,3-diol monoacetate; 1,3-Nonanediol, monoacetate (9CI) CAS No.: CoE No.:

1322-17-4 n/a

FL No.: EINECS No.:

09.225 215-332-3

FEMA No.: JECFA No.:

2783 605

NAS No.:

2783

Description: 1,3-Nonanediol acetate, mixed esters has an intense, floral odor reminiscent of jasmine. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.183 mg IOFI: Artificial

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Empirical Formula/MW: C13H24O4/244.34 Specifications: (JECFA, 1999) Acid value Appearance Assay

1.0 (max) Colorless to pale-yellow, slightly oily liquid 70% (min)

Refractive index Solubility Specific gravity

1.441-1.453 Slightly soluble in water; soluble in alcohol and oils 0.864-0.978

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.83 0.33

Max. 0.10 1.33 0.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.40 0.43 0.73

Max. 0.73 0.96 1.07

Synthesis: The commercial product is a mixture of the two possible isomers; the starting material is usually 1-octene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,4-NONANEDIOL DIACETATE Synonyms: 1,4-Nonadiol diacetate CAS No.: CoE No.:

67715-81-5 FL No.: n/a EINECS No.:

09.280 n/a

FEMA No.: JECFA No.:

3579 609

NAS No.:

3579

Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.739 mg IOFI: Artificial Empirical Formula/MW: C13H24O4/244.33 Specifications: (JECFA, 1999) Specific gravity

0.970

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.00 5.00 5.00

Max. 9.00 7.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 7.00 7.00

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,9-NONANEDITHIOL Synonyms: 1,9-Dimercaptononane; Nonamethylene dimercaptan; Nonane-1,9-dithiol; 1,9-Nonanedithiol (8CI) (9CI) CAS No.: CoE No.:

3489-28-9 n/a

FL No.: EINECS No.:

12.069 222-482-3

FEMA No.: JECFA No.:

3513 542

NAS No.:

3513

Description: 1,9-Nonanedithiol has a sulfurous, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: Artificial Empirical Formula/MW: C9H20S2/192.38 Specifications: (JECFA, 1999) 97% + 2.1% 1,2-ditheacycloundecane (equil. mix) Boiling point 284∞C Refractive index 1.500-1.510

Assay

Solubility Specific gravity

Insoluble in water; miscible in oils 0.952-0.957

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONANOIC ACID Synonyms: Nonoic acid; n-Nonylic acid; Octane-1-carboxylic acid; Nonanoic acid (8CI) (9CI); n-Nonanoic acid; Nonylic acid; 1-Octanecarboxylic acid; Pelargic acid; Pelargon (Russian); Pelargonic Acid CAS No.: CoE No.:

112-05-0 29

FL No.: EINECS No.:

09.029 203-931-2

FEMA No.: JECFA No.:

2784 102

NAS No.:

2784

Description: Nonanoic acid has a fatty, characteristic odor and a corresponding unpleasant taste. This compound is also reported as having a cheese, waxy flavor.

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Consumption: Annual: 1200.00 lb Individual: 0.001016 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.147 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% (min) of C9H18O2 93ºC at 23 mmHg

Refractive index Specific gravity

1.431-1.435 0.901-0.906

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 1.00 10.04 1.00 2.14

Max. 3.00 23.54 10.00 9.38

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.91 6.50 1.03 1.57

Max. 5.73 13.10 2.38 4.99

Synthesis: By oxidation of methylnonyl ketone; by oxidation of oleic acid; or from heptyl iodide via malonic ester synthesis. Aroma threshold values: Detection: 3 to 9 ppm Taste threshold values: Taste characteristics at 10 ppm: Fatty, waxy, and cheesy with a mild, sweet, creamy background. Natural occurrence: Reported found in several essential oils, either free or esterified: rose, geranium, orris, Litsea cubeba, Artemisia arborescens L. hosp., Chamaecyparis fisifera Endl., Eremocitrus glauca L., French lavender and oak musk. Also reported found in apple, banana, grapefruit juice, mandarin orange and kumquat peel oils, cranberry, guava, grapes, raisin, papaya, raspberry, strawberry, cooked potato, tomato, cassia leaf, corn mint oil, thyme, wheat and rye bread, many cheeses, butter, milk, milk powder, meats, meat fats, hop oil, beer, cognac, rum, whiskies, sherry, grape wines, coffee, tea, peanut oil, soybean, coconut, passion fruit, cloudberry, plum, beans, mushroom, starfruit, mango, tamarind, mango, rice, rhubarb, licorice, sake, corn oil, buckwheat, wort, elderberry, cherimoya, loquat, Bourbon vanilla, shrimp, clam, mussels, scallop, Cape gooseberry, maté and Roman chamomile oil.

2-NONANOL Synonyms: Methyl n-heptyl carbinol; 1-Methyl-1-octanol; Nonan-2-ol; 2-Nonanol (8CI) (9CI) CAS No.: CoE No.:

628-99-9 n/a

FL No.: EINECS No.:

02.087 211-065-1

FEMA No.: JECFA No.:

3315 293

NAS No.:

3315

Description: 2-Nonanol has a powerful, fruity-green odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 5.403 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H20O/144.26 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point Optical rotation

193-194∞C +8.966∞(19∞C)

Specific gravity

1.426-1.432 Soluble in alcohol, oils; insoluble in water 0.823-0.847

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes

Usual 15.00 13.00 80.00

Max. 15.00 13.00 80.00

Food Category Fats, oils Jams, jellies

Usual Max. 140.00 140.00 12.00 12.00

Synthesis: From nonene. Aroma threshold values: Detection: 58 to 82 ppb Taste threshold values: Taste characteristics at 5 ppm: Waxy, soapy, musty with green, fruity and dairy nuances. Natural occurrence: Reported found in Ruta pinnata leaf oil, coconut oil, apple, banana, orange juice, kumquat peel oil, guava, strawberry, asparagus, clove, ginger, many cheeses, beer, cognac, rum, malt whiskey, white wine, passion fruit, mushroom, buckwheat, sweet corn, Bourbon vanilla and truffle.

2-NONANONE Synonyms: Heptyl methyl ketone; Ketone, heptyl methyl; Methyl heptyl ketone; Methyl n-heptyl ketone; Nonan-2-one; beta-Nonanone; 2-Nonanone (8CI) (9CI) CAS No.: CoE No.:

821-55-6 154

FL No.: EINECS No.:

07.020 212-480-0

FEMA No.: JECFA No.:

2785 292

NAS No.:

2785

Description: 2-Nonanone has a characteristic rue odor. It has a rose and tea-like flavor. Consumption: Annual: 500.00 lb Individual: 0.0004237 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.609 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24

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Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 97% (min) of C9H18O 195ºC

Refractive index Solubility Specific gravity

1.418-1.423 1:1 in 95% alcohol 0.817-0.823

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 0.10 2.37 1.00 0.20 3.26

Max. 1.00 6.58 8.00 0.20 8.79

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 2.21 0.85 1.23 0.61 2.37

Max. 7.01 0.85 2.83 1.53 6.74

Synthesis: By dry distillation of barium caprylate and barium acetate at 0.5 to 2 mmHg; or by oxidation of methylheptyl carbinol at room temperature using chromic acid; it can be isolated also from natural products by fractional distillation. Aroma threshold values: Detection: 5 to 200 ppb Taste threshold values: Taste characteristics at 20 ppm: Cheesy, green, fruity, dairy, dirty, buttery. Natural occurrence: Reported found in the essential oil of rue (Ruta angustifolia Pers., R. bracteosa, R. Montana L. and R. gravelolens); also identified in the oil of carnation, in coconut oil and in the distillate from leaves of a variety of Boronia ledifolia; reported found in mixture with methyl nonyl ketone in the essential oil of Ruta chalepensis. Also reported found in banana, lemon peel oil, guava, grapes, raisin, melon, raspberry, strawberry fruit and jam, asparagus, leek, onion, cooked potato, tomato, clove, ginger, wheat bread, many cheeses, butter, yogurt, milk, cream, caviar, fatty fish, meats, hop oil, beer, rum, malt whiskey, grape wines, cognac, cocoa, coffee, tea, roasted filberts and peanuts, pecans, potato chips, soybean, coconut products, olive, passion fruit, trassi, Brazil nut, rice, quince, jackfruit, buckwheat, sweet corn, corn oil, wort, dried bonito, krill, cherimoya, Bourbon vanilla, shrimp, clams, scallop, crayfish, maté and mastic gum leaf and fruit oil.

3-NONANONE Synonyms: Ethyl hexyl ketone; 3-Oxononanone; Nonan-3-one; 3-Nonanone CAS No.: CoE No.:

925-78-0 n/a

FL No.: EINECS No.:

07.113 213-125-2

FEMA No.: JECFA No.:

3440 294

NAS No.:

3440

Description: 3-Nonanone has a pungent, leafy, herbaceous and fruity odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 4.220 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24

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Specifications: (JECFA, 1998) Assay Boiling point Congealing point

95.9% (min) 190∞C +8∞C

Refractive index 1.417-1.423 Solubility Soluble in alcohol, oils; insoluble in water Specific gravity 0.823-0.847

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum

Usual 20.00 20.00 20.00 0.10

Max. 20.00 20.00 20.00 0.10

Food Category Confection, frosting Gelatins, puddings Hard candy Nonalcoholic beverages

Usual Max. 20.00 20.00 20.00 20.00 20.00 20.00 0.0025 0.0025

Synthesis: By prolonged boiling of o-propionic acid triethyl ester with excess hexylmagnesium bromide in ether under a nitrogen atmosphere. Aroma threshold values: Detection: 13 to 33 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, passion fruit, cooked beef, lemon peel oil, thyme, butter, tea, chervil and crayfish.

3-NONANON-1-YL-1 ACETATE Synonyms: “Compound 1051”; 1-Hydroxy-3-monanone acetate; “Ketone alcohol ester”; Methylol methyl hexyl ketone acetate; 3-Oxononanyl acetate CAS No.: CoE No.:

7779-54-6 n/a

FL No.: EINECS No.:

09.22 6 FEMA No.: 2786* n/a JECFA No.: n/a

NAS No.:

n/a

Description: 3-Nonanon-1-yl-1-acetate has an herbaceous, fruity odor. *Note: This compound has been removed from the FEMA GRAS list #4, 1970. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H20O3/200.28 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Very slightly soluble in water; soluble in alcohol, propylene glycol and oils

Reported uses (ppm): Removed from FEMA GRAS list Synthesis: By condensation of methyl hexyl ketone with formaldehyde under mild alkaline conditions to yield b-ketol, which is subsequently acetylated. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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n-NONANOYL-4-HYDROXY-3-METHOXYBENZYL-AMIDE Synonyms: N-((4-Hydroxy-3-methoxyphenyl)methyl)nonanamide; Nonanamide, N-((4hydroxy-3-methoxyphenyl)methyl)-(9CI); Nonanamide, N-vanillyl-(8CI); Nonanoic acid vanillylamide; Nonanoyl 4-hydroxy-3-methoxybenzylamide; Nonivamida; Nonivamide; Nonivamidum; Nonylic acid vanillylamide; Pelargonic acid vanillylamide; Vanillyl n- nonoylamide; Vanillyl-N-nonylamide; Vanillyl pelargonic amide; N-Vanillylnonamide; N-V anillylpelargonamide CAS No.: CoE No.:

2444-46-4 590

FL No.: EINECS No.:

16.006 219-484-1

FEMA No.: JECFA No.:

2787 n/a

NAS No.:

2787

Description: n-Nonanyl-4-hydroxy-3-methoxybenzyl-amide is an odorless compound, but has a pungent, burning taste. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.259 mg IOFI: n/a Empirical Formula/MW: C17H27NO3/293.41 Specifications: (Burdock, 1997) White powder (colorless crystals)

Appearance

Solubility

Slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum

Usual 1.00 57.96

Max. 10.00 93.10

Food Category Meat products Soups

Usual 1.00 1.00

Max. 10.00 10.00

Synthesis: From nonanyl chloride and vanillylamine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-NONENAL Synonyms: 3-Hexylacrolein; b-Hexylacrolein; Iris aldehyde; a-Nonenyl aldehyde; Heptylidene aldehyde; Non-2-enal; 2-Nonen-1-al; 2-Nonenal (8CI) (9CI) CAS No.: CoE No.:

2463-53-8 733

FL No.: EINECS No.:

05.171 219-562-5

FEMA No.: JECFA No.:

3213 n/a

NAS No.:

3213

Description: 2-Nonenal has a very powerful, penetrating, fatty odor in concentrated form. The odor is orris-like, waxy and quite pleasant on dilution. The odor is also reported as reminiscent of dried orange peels. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status:

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CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.671 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H16O/140.23 Specifications: (FCC, 1996) Appearance

White to slightly yellowish liquid

Refractive index

Assay

92% (min) of C9H16O

Solubility

Boiling point 88ºC (12 mmHg)

Specific gravity

1.457-1.460 Soluble in alcohol, most fixed oils; insoluble in water 0.850-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.45 0.10 1.57 1.66

Max. 3.35 0.50 1.66 2.23

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.70 1.14 1.39

Max. 3.51 1.92 2.09

Synthesis: By oxidation of 9,10,12-trihydroxystearic acid (Criegee reaction). Aroma threshold values: Detection: 0.1 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, soapy, cucumber/melon-like with an aldehydic, fatty nuance. Natural occurrence: Reported found in orris oil, melon, peach, asparagus, carrot, peas, tomato, wheat and crisp breads, Russian cheeses, caviar, butter, fish oil, cooked beef, mutton, pork, and their fats, hop oil, cognac, roasted filberts and peanuts, soybean, beans, sesame seed, mango, rice and wort.

cis-6-NONENAL Synonyms: 6-Nonenal, (Z)-; Z)-Non-6-enal; cis-6-Nonenal; cis-6-Nonen-1-al; 6-Nonenal, (Z)-;(Z)-6-Nonenal CAS No.: CoE No.:

2277-19-2 661

FL No.: EINECS No.:

05.059 218-900-9

FEMA No.: JECFA No.:

3580 325

NAS No.:

3580

Description: cis-6-Nonenal has a citrus, melon odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.027 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O/140.23

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Specifications: (JECFA, 1998) Acid value

5.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

90% (min) 86ºC (11 mmHg)

Refractive index 1.438-1.445 Soluble in alcohol, essential Solubility oils; insoluble in water Specific gravity 0.843-0.855 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes

Usual 0.02 0.10 0.05 0.30 0.05

Max. 0.10 1.00 0.10 1.00 1.50

Food Category Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.50 0.05 0.05 0.20 0.05

Max. 1.50 0.30 0.10 0.50 0.20

Synthesis: By catalytic hydrogenation of 6-nonynal diethyl acetal followed by hydrolysis. Aroma threshold values: Detection: 0.005 ppb Taste threshold values: Taste characteristics at 25 ppm: Green cucumber and melon with a waxy vegetative nuance. Natural occurrence: Reported found in cucumber, muskmelon, fish and pepino fruit (Solanum muricatum).

(E)-2-NONENOIC ACID Synonyms: trans-2-Nonenoic acid CAS No.: CoE No.:

3760-11-0 n/a

FL No.: EINECS No.:

08.101 n/a

FEMA No.: JECFA No.:

3954 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.529000 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O2/156.22 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 1.00 2.00

Max. 4.00 2.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 1.00 1.00 1.00

Max. 2.00 3.00 2.00

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cis-2-NONEN-1-OL Synonyms: (Z)-2-Nonen-1-ol; 2-Nonen-1-ol, (Z)-; Z)-Non-2-en-1-ol; cis-2-Nonen-1-ol CAS No.: CoE No.:

41453-56-9 FL No.: n/a EINECS No.:

02.112 255-376-0

FEMA No.: JECFA No.:

3720 n/a

Description: cis-2-Nonen-1-ol has a melon, waxy odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.012 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H18O/142.24 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 96% 96∞C at 10 mmHg

Refractive index Solubility Specific gravity

1.45499 at 20∞C Slightly soluble in water; soluble in fat 0.8470 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 0.05 0.05 0.01 0.05 0.005 0.05 0.03 0.01 0.005 0.01 0.005 0.05

Max. 0.15 0.20 0.10 0.20 0.05 0.15 0.35 0.15 0.05 0.15 0.05 0.15

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups Sweet sauce

Usual 0.005 0.005 0.005 0.01 0.01 0.005 0.05 0.05 0.03 0.005 0.01

Max. 0.05 0.05 0.05 0.10 0.10 0.05 0.10 0.20 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Detection: 130 ppb Taste threshold values: Taste characteristics at 10 ppm: Fatty, rindy, green, cucumber and melon. Natural occurrence: Reported found in passion fruit, asparagus and prickly pear.

cis-6-NONEN-1-OL Synonyms: cis-Nonenol; 6-Nonen-1-ol, (Z)-; (Z)-Non-6-en-1-ol; cis-6-Nonenol; cis- 6Nonen-1-ol; 6-Nonen-1-ol, (Z)-; (Z)-6-Nonen-1-ol CAS No.: CoE No.:

35854-86-5 FL No.: n/a EINECS No.:

02.093 252-764-1

FEMA No.: JECFA No.:

3465 324

NAS No.:

3465

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Description: cis-6-Nonen-1-ol has a powerful, melon, green odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.460 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24 Specifications: (FCC, 1996) Appearance White to slightly yellow liquid Assay 95.0% (min) of C9H18O Refractive Index 1.448-1.450

Solubility Specific Gravity

Insoluble in water 0.850-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverage Baked goods Condiments, relishes Frozen dairy

Usual 0.05 0.20 0.10 0.10

Max. 0.10 0.30 0.30 0.20

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10 0.10

Max. 0.20 2.00 0.75 2.00

Synthesis: n/a Aroma threshold values: Detection: 1 ppb Taste threshold values: Taste characteristics at 25 ppm: Waxy, cucumber, honeydew, with juicy and fatty nuances. Natural occurrence: Reported found in muskmelon, cucumber, lean fish and pepino fruit (Solanum muricatum).

trans-2-NONEN-1-OL Synonyms: (E)-Non-2-en-1-ol; trans-2-Nonen-1-ol; 2-Nonen-1-ol, (E)-; (E)-2-Nonen-1-ol CAS No.: CoE No.:

31502-14-4 FL No.: n/a EINECS No.:

02.090 250-662-1

FEMA No.: JECFA No.:

3379 n/a

NAS No.:

3379

Description: trans-2-Nonen-1-ol is an unsaturated nonaromatic alcohol. Consumption: Annual: <1.00 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.23

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Specifications: (FCC, 1996) Appearance Assay Refractive index

White liquid 96% (min) of C9H18O 1.444-1.448

Solubility Specific gravity

Insoluble in water 0.830-0.850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.10 0.10

Max. 0.20 0.15 0.15

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.15 0.15 0.20

Synthesis: By hydrolysis of the corresponding acetate; the acetate is prepared from 1-bromo2-nonene and acetic anhydride in acetic acid solution. Aroma threshold values: Detection: 130 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, fatty, melon with a chickenfat-and-lard nuance. Natural occurrence: Reported found as a volatile component in Cucurbitaceae (cucumber, squash, pumpkin), in chicken fat, cognac, kelp, prickly pear, malt and nectarine.

3-NONEN-2-ONE Synonyms: Non-3-en-2-one CAS No.: CoE No.:

14309-57-0 FL No.: n/a EINECS No.:

07.118 238-248-9

FEMA No.: JECFA No.:

3955 n/a

Description: 3-Nonen-2-one has an agreeable, fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.225500 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O/140.22 Specifications: Assay Boiling point Flash point

95.0% min 198∞C 79.4∞C

Refractive index Solubility Specific gravity

1.443-1.452 at 20∞C Soluble in alcohol; insoluble in water 0.843-0.846 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy

Usual 1.00 10.00 5.00 1.00

Max. 1.00 10.00 5.00 1.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

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Synthesis: n/a Aroma threshold values: Detection: 800 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONYL ACETATE Synonyms: Acetate C-9; Nonanol acetate; n-Nonyl acetate; Pelargonyl acetate; Acetic acid, nonyl ester (8CI) (9CI); n-Nonanyl acetate; Nonyl acetate; n-Nonyl acetate; n-Nonyl ethanoate CAS No.: CoE No.:

143-13-5 198

FL No.: EINECS No.:

09.008 205-585-8

FEMA No.: JECFA No.:

2788 131

NAS No.:

2788

Description: Nonyl acetate has a floral, fruity (mushroom–gardenia) odor and a corresponding flavor on dilution. It has a bitter taste when concentrated. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.657 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

97% (min) of C11H22O2 212∞C

Refractive index 1.422-1.426 Soluble in alcohol, ether; Solubility insoluble in water; 1:6 in 70% alcohol gives clear solution Specific gravity 0.864-0.868

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.05 2.75 19.71 3.57

Max. 0.50 6.42 26.64 11.62

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.38 2.69 1.37 1.75

Max. 4.51 2.69 3.61 4.89

Synthesis: By direct esterification of n-nonyl alcohol with acetic acid. Aroma threshold values: Detection: 57 to 600 ppb Taste threshold values: Taste characteristics at 20 ppm: Fruity and waxy with a tropical fruit background. Natural occurrence: Reported found in apple, citrus peel oils and juices, grapes, melon, Gruyere cheese, milk, beer and pepino fruit (Solanum muricatum).

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NONYL ALCOHOL Synonyms: Aclohol C-9; Nonanol-1; Octyl carbinol; Pelargonic alcohol; Nonalol; Nonan-1-ol; n-Nonan-1-ol; 1-Nonanol (9CI); Nonyl alcohol (8CI); n-Nonyl alcohol CAS No.: CoE No.:

143-08-8 55

FL No.: EINECS No.:

02.007 205-583-7

FEMA No.: JECFA No.:

2789 100

NAS No.:

2789

Description: Nonyl alcohol has a characteristic rose-orange odor and a slightly fatty, bitter taste reminiscent of orange. Consumption: Annual: 40.00 lb Individual: 0.00003389 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.210 mg IOFI: Nature Identical Empirical Formula/MW: C9H20O/144.26 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay Boiling point

97% (min) of C9H20O 213ºC

Specific gravity

1.431-1.435 Miscible in alcohol, chloroform, ether; insoluble in water; 1:3 in 60% alcohol gives clear solution 0.824-0.830

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Chewing gum Frozen dairy

Usual 7.25 1.37 7.26 1.44

Max. 10.49 2.50 7.89 3.21

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.33 0.92 1.13 3.22

Max. 3.00 1.89 1.43 5.67

Synthesis: By reduction of ethyl pelargonate; from heptaldehyde via heptanol and heptylmagnesium bromide with ethylene oxide. Aroma threshold values: Detection: 50 to 90 ppb Taste threshold values: n/a Natural occurrence: Reported as occurring frequently in nature, free or esterified; in the essential oils of grapefruit, Guinea sweet orange, Italian and Israeli sweet orange, bitter orange; and in oak musk concrete. Also reported found in apple, citrus juices, many berries, currants, guava, grapes, papaya, melon, pineapple, asparagus, cucumber, leek, peas, potato, cheeses, butter, milk, cooked chicken, beef and pork, hop oil, beer, rum, grape wines, tea, pecan, peanut oil, soybean, olive, plum, rose apple, beans, mushroom, starfruit, cauliflower, tamarind, fig, cardamom, rice, prickly pear, sweet corn, malt, cherimoya, clary sage, oysters, crab, crayfish, clam, nectarine, maté and pepino fruit (Solanum muricatum).

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NONYL ISOVALERATE Synonyms: Nonanol isopentanoate CAS No.: CoE No.:

7786-47-2 447

FL No.: EINECS No.:

09.452 232-098-8

FEMA No.: JECFA No.:

2791 201

NAS No.:

2791

Description: Nonyl isovalerate has a heavy fruit odor (apple–hazelnut with citrus notes) and a sweet, warm, floral taste. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.873 mg IOFI: n/a Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point

264∞C

Specific gravity

1.427-1.430 Soluble in alcohol; insoluble in water 0.853-0.859

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.30 3.00 3.00

Max. 6.55 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 7.00

Max. 2.00 9.00

Synthesis: By esterification of n-nonanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rue (Ruta graveolens L.)

NONYL OCTANOATE Synonyms: Nonyl caprylate; n-Nonyl octoate; Nonyl octylate CAS No.: CoE No.:

7786-48-3 396

FL No.: EINECS No.:

09.115 232-099-3

FEMA No.: JECFA No.:

2790 178

NAS No.:

2790

Description: Nonyl octanoate has a sweet, rose odor with a mushroom note and a very powerful flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Trade association guidelines: FEMA PADI: 0.888 mg Empirical Formula/MW:

IOFI: Nature Identical

C17H34O2/270.46 Specifications: (JECFA, 2000) Appearance Assay

Colorless, oily liquid 99% (min)

Boiling point Specific gravity

315∞C 0.860

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.03 3.00 3.00

Max. 6.09 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 7.00

Max. 2.00 9.00

Synthesis: By esterification of n-nonanol with n-octanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in bitter orange oil.

NOOTKATONE Synonyms: 4betaH,5alpha-Eremorphila-1(10)11-dien-2-one; 4,4a,5,6,7,8-Hexahydro-4,4adimethyl-6-(1-methylethenyl)-2(3H)-naphthalenone, (4R-(4alpha,4aalpha,6beta))-; (4Ra-dimethyl-6-(1-methylvinyl)naph(4alpha,4aalpha,6beta))-4,4a,5,6,7,8-Hexahydro-4,4a thalen-2(3H)-one; 4,4a,5,6,7,8-Hexahydro-6-isopropenyl-4,4a-dimethyl-2(3H)-naphthalene; 2(3H)-Naphthalenone,4,4a,5,6,7,8-hexahydro-4,4a-dimethyl-6-(1-methylethenyl)-, (4R-(4alpha,4aalpha,6beta))-; 2(3H)-Naphthalenone,4,4a,5,6,7,8-hexahydro-4,4a-dimeth yl-6-(1-methylethenyl)-, (4R-(4alpha,4aalpha,6beta))- (9CI); Nootkatone CAS No.: CoE No.:

4674-50-4 n/a

FL No.: EINECS No.:

07.089 225-124-4

FEMA No.: JECFA No.:

Description: Nootkatone has a pleasant taste. Consumption: Annual: 183.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.578 mg Empirical Formula/MW:

3166 n/a

NAS No.:

3166

Individual: 0.000153 mg/kg/day

IOFI: Nature Identical

C15H22O/218.34 Specifications: (Burdock, 1997) Appearance

Crystals (from light petroleum fractions)

Optical rotation

195.5∞ (c = 1.5 in chloroform) (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Melting point

36-37∞C

Solubility

Practically insoluble in water; soluble in alcohol and oil (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.17 6.96 4.68

Max. 5.31 15.40 9.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.98 2.72 6.23

Max. 8.95 10.13 13.15

Synthesis: By oxidation of valencene (a sesquiterpene) with tertiary butyl chromate. Aroma threshold values: Detection: 170 to 800 ppb Taste threshold values: Taste characteristics at 20 ppm: Grapefruit, citrus, orange and butter. Natural occurrence: Reported found in grapefruit oil and juice; traces are also reported found in the oils of bergamot, lemon, lime, orange and tangerine; also reported formed in canned orange juice on storage.

NUTMEG (MACE) Botanical name: Myristica fragrans Houtt. Botanical family: Myristicaceae Other names: Mace; Nux moschata Foreign names: Muscade (Fr.), Muskatnuss (Ger.), Nuez Moscada (Sp.), Noce Moscata (It.) CAS No.: CoE No.:

977051-44-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2792 n/a

NAS No.:

2792

Description: The nutmeg or mace is an evergreen tree, 15 to 20 m (49 to 66 ft) in height and grows in Java, Sumatra, Borneo, Penang, Moluccas and in several other islands of the Indian Ocean. It has alternate leaves and dioecious flowers. Only female trees bear nuts; male plants are inter-dispersed in the groves only to ensure pollination. The ripe fruits are yellow-red with a fleshy pericarp; the red arillode is tightly wrapped around a woody hull containing the seed. The nut is removed and dried to produce nutmeg. The dried aril yields the spice mace, which possesses a flavor similar to that of nutmeg. Thus mace designates the dried arillodes of nutmeg. The ratio of nutmeg to mace is approximately 10:1. Nutmeg and mace yield different, but sometimes similar, products. The parts used are the nuts (free of the outer pulp) and arillodes (decolorized with lime). The most commercially important qualities of nutmeg and mace are as follows: Banda nutmeg and Banda mace contain 8 and 13% essential oil, respectively; Java nutmeg and Java mace contain 6.5 and 11% essential oil, respectively; Siauw nutmeg and Siauw mace contain 6.5% and 10 to 12% essential oil, respectively. These qualities are further subdivided according to size – large, medium and small – for extraction and according to appearance – whole, worm eaten, etc. Derivatives: Nutmeg: tincture (20% in 70% ethanol), fatty oil obtained by expression and the oleoresin; Mace: tincture, extract and oleoresin Consumption: Annual: 2,366,666.67 lb Individual: 2.005649 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: 33.6244 mg IOFI: Natural Composition: Nutmeg seeds contain approximately 30% of a fixed oil called nutmeg butter. The oil contains myristic acid and glycerides of lauric, stearic, palmitic and tridecanoic acids. The aromatic oil contains d-camphene, diterpene, myristicin, elemicin and small amounts of other chemicals. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fats, oils Condiments, relishes Fruit juice Gelatins, puddings

Usual 0.31 934.00 557.00 1000.00 104.80 705.50 150.00 398.90

Max. 0.50 2593.00 623.00 1666.00 210.00 1344.00 300.00 3124.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Processed vegetables Soups Sweet sauce

Usual 36.00 438.40 904.30 381.30 199.10 51.00 1300.00

Max. 160.00 1234.00 1131.00 381.30 995.30 51.00 2600.00

FEMA No.: JECFA No.:

NAS No.:

2652

Aroma threshold values: n/a Taste threshold values: n/a

Mace CAS No.: CoE No.:

977051-14-1 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Nutmeg. Consumption: Annual: 308,333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 133.031 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual Max. 738.00 1455.00 99.06 628.10 21.35 41.77 210.40 473.70

2652 n/a

Individual: 0.2612 mg/kg/day

IOFI: Natural

Food Category Nonalcoholic beverages Processed vegetables Snack foods Soups

Usual 24.17 115.00 500.00 44.00

Max. 1000.00 360.00 500.00 210.00

FEMA No.: JECFA No.:

NAS No.:

2653

Aroma threshold values: n/a Taste threshold values: n/a

Mace Oil CAS No.: CoE No.:

977051-15-2 n/a

FL No.: EINECS No.:

n/a n/a

2653 n/a

Description: Mace oil is obtained by steam distillation of the ground, dried arillode of the ripe nutmeg seed; yields are approximately 11%. It exhibits a fresher odor than that of nutmeg oil but has a great number of components common to nutmeg. Oil of mace (East and West Indian) has a characteristic odor and flavor of nutmeg.

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Consumption: Annual: 10,666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 35.663 mg Specifications: (FCC, 1996)

1399

Individual: 0.009039 mg/kg/day

IOFI: Natural

Angular rotation

East Indian type: Between +2∞ and +3∞; West Indian type: Between +20∞ and +45∞

Refractive index

East Indian type: Between 1.474 and 1.488; West Indian type: 1.69 and 1.480 at 20∞

Heavy metals (as Pb)

Passes test

Solubility in alcohol

Passes test

Labeling

Indicate whether it is the East Indian or West Indian type

Specific gravity

East Indian type: Between 0.880 and 0.930; West Indian type: Between 0.854 and 0.880

Physical–chemical characteristics: Mace oil is a colorless to pale-yellow liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 430.50 54.90 32.49 62.29 70.72 69.33

Max. 541.70 76.95 39.00 72.39 79.42 89.31

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 2.25 3.00 66.84 79.71 35.62 43.54 2.52 3.19 203.80 256.90

Aroma threshold values: n/a Taste threshold values: n/a

Mace Oleoresin CAS No.: CoE No.:

977010-60-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Nutmeg. Consumption: Annual: 6966.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 57.665 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 725.00 39.39 125.00 160.00

Max. 775.00 215.20 150.00 175.00

2654 n/a

NAS No.:

2654

Individual: 0.005903 mg/kg/day

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

IOFI: Natural Usual Max. 2.72 5.36 48.54 84.96 130.00 150.00 625.00 650.00

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings

Usual 125.00

Max. 150.00

Food Category

Usual

Max.

Aroma threshold values: n/a Taste threshold values: n/a

Nutmeg Oil Other names: Absolute nutmeg; East Indian nutmeg oil; Myristica fragrans oil; Myristica oil; Nutmeg oil, terpeneless; Nutmeg oileoresin; Nutmeg shell oil; Oil of mace; Oil of myristica; Oil of nutmeg; Oils, nutmeg; West Indian nutmeg oil. CAS No.: CoE No.:

8008-45-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2793 n/a

NAS No.:

2793

Description: The oil is obtained by steam distillation of dried comminuted nutmeg previously treated by hydraulic expression to remove fixed oils; yields are approximately 12%. The hot expression of nutmeg yields a fatty oil with a melting point of about 45∞C. Two types of oils, the East Indian and West Indian, are commercially available. The oil exhibits a characteristic nutmeg odor. Consumption: Annual: 265,000.00 lb Individual: 0.2245 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.891 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

East Indian type: Between +8∞ and +30∞; West Indian type: Between +25∞ and +45∞

Heavy metals (as Pb)

Passes test

Refractive index

East Indian type: Between 1.474 and 1.488; West Indian type: Between 1.469 and 1.476 at 20∞

East Indian type: Not more than Residue 60 mg/3 ml; West Indian type: on evaporation Not more than 50 mg/3 ml Solubility Passes test in alcohol East Indian type: Between Specific gravity 0.880 and 0.910; West Indian type: Between 0.854 and 0.880

Physical–chemical characteristics: Nutmeg essential oil is a colorless to pale-yellow liquid. It is soluble in alcohol. Essential oil composition: The oil contains a - and g - pinene, camphene, dipentene, p-cymene, d-linalool, terpineol, geraniol, safrole, eugenol and isoeugenol. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 13.76 12.00 5.56 7.66

Max. 75.22 12.00 20.61 13.20

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 28.50 148.00 3.77 14.15 8.17 18.94 12.00 16.00

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, woody, nutmeg and spicy with a slight terpy nuance.

Nutmeg Oleoresin Other names: Fats, nutmeg butter; Mace; Mace oil; Macis oil; Nutmeg butter; Oil, edible; Oil of mace; Oil of nutmeg, espressed; Oils, mace; Oils, Myristica fragrans. CAS No.: CoE No.:

8007-12-3 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Nutmeg. Consumption: Annual: 63.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6365

Individual: 0.00005367 mg/kg/day

IOFI: Natural

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O OAK MOSS Botanical name: Evernia prunastri L. Ach., E. furfuraceae L. Mann. and other lichens Botanical family: Usneaceae Foreign names: Mousse de Chêne (Fr.), Eichenmoos (Ger.), Musco de encina (Sp.), Muschio di quercia (It.). Description: Various lichens belonging to the class Cryptogamia; they grow under cool, damp conditions on the trunks and branches of trees such as oak and fir. The lichens are used to prepare resinoids and concrete and absolute essences for a total yearly consumption of approximately 70 tons. E. prunastri, the true oak moss, grows on the trunks and branches of oak trees. Like all ascolichens, the moss reproduces by fragmentation of soredia and grows by symbiosis yielding an erect, bushy, vegetative form. Other related lichen – E. furfuracea and Usnea barbata – that grow on spruces and firs are known by the more generic name of “tree moss.” Oak moss derivatives are light green and exhibit a rich odor, while tree moss derivatives have a grayish-green color and a slight resinous odor. E. prunastri yields the most valuable extraction products, while other tree mosses yield products of inferior quality. Oak moss is harvested mainly in France, the former Yugoslavia, Italy, Morocco and Hungary. The harvested moss is pressed into bails and shipped to the extractive sites. The part used is the lichen. Oak moss has a delicate, pleasant, green, moss-like odor. Derivatives: Concrete, absolute, absolute codistillates and resinoids. Other details of the derivatives are as follows: Concrete: The concrete is prepared by benzene or petroleum ether extraction in approximately 2 to 4% and 1.5 to 3.0% yields, respectively. It is a dark-green, waxy mass with a delicate, green, moss-like odor. Usually, the moss is immersed in water for about 6 hours, dried and finally extracted to improve yields. Absolute: The absolute is obtained by alcoholic extraction of the concrete. Extraction lasts approximately 5 hours, yielding a dark-green liquid in approximately 60% yields. The alcoholic solution is chilled to 6∞C to separate the insoluble waxes. Sometimes the absolutes are decolorized using activated carbon and the liquid product is vacuum-distilled. Absolute Codistillates: In order to obtain a good yield of essential oil and to improve the color of the distillate, the absolute is codistilled under vacuum together with a high-boiling, odorless solvent, thereby yielding the so-called absolute codistillates. The codistillates offer a better solubility; they are virtually colorless and retain the characteristic oak moss odor. Resinoid: The so-called oak moss resinoid is in fact the hot alcohol extract from the lichen. The resinoid is a black-green or brownish-green liquid. This product is not used in flavors, since it contains ethyl everninate formed by esterification of the evernic acid, naturally occurring in oak moss. The ethyl ester is, in fact, toxic. Essential oil: Obtained by steam distillation of the lichen; however, this product is of little commercial importance because of the very low yields (0.07%). Usually oak moss concrete and oak moss absolute are steam-distilled, preferably under reduced pressure. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Oak Moss Absolute FDA: See below, Oak Moss Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

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Essential oil composition: Main constituents of the ether-extracted concrete include evernic acid, orcinol, phenols, acids (formic, acetic, stearic, palmitic and oleic), a- and b-thujone, camphor, borneol, cineol, naphthalene, ketones, terpene alcohols and traces of vanillin. Aroma threshold values: n/a Taste threshold values: n/a

Oak Moss Absolute CAS No.: CoE No.:

977059-15-6 194

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2795 n/a

NAS No.:

2795

Description: As stated above, the absolute is obtained by alcoholic extraction of the concrete. Extraction requires approximately 5 hours. Also see above, Oak Moss. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Sucker: Category 5 (with limits on camphor and thujone). Thujone use is restricted as in Annex II of Council Directive 88/388/EEC. Use levels in ppm: Nonalcoholic beverages 3.5, alcoholic beverages 4, ice creams 1, confectionary 1.6, baked goods 1.4, gelatin desserts 1.2, soups 0.5. In United Kingdom in condiments from 0.01 to 0.5 ppm. FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.713 mg IOFI: Natural Physical–chemical characteristics: The absolute is a dark-green liquid. Essential oil composition: Extract of lichen contains camphor, a- and b-thujone, depsides, orcinol, sparassol, atranol, divarine and other monaryl derivatives of depsides. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 0.66 0.38 0.60

Max. 4.00 1.43 1.07 1.21

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 2.94 2.56 0.99 0.01

Max. 5.00 3.53 1.59 0.50

Aroma threshold values: n/a Taste threshold values: n/a

OAK WHITE Botanical name: Quercus alba L. Botanical family: Fagaceae Foreign names: Quericia (It.) Description: Oak is a common name used to describe about 400 species of trees and shrubs. They have alternate, simple, deciduous or evergreen leaves and monoecious flowers, the staminate usually in slender pendulous catkins. The pistillate is nearly sessile and solitary or in groups of two or three, developing into acorns that are more or less globular or oblong nuts set in scaly involucres (caps). All species are native to the temperate and colder regions of the northern hemisphere. The bark is used in tanning. Q. alba is a tree up to 100 ft high with stout, spreading branches forming a broad, open head; bark, light gray; leaves, obovate or oblong-obovate; acorn, oblong-ovate; scales, closely oppressed. The foliage assumes a beau-

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tiful-deep-vibrant-red or violet-purple color in fall. The part used is the wood chips. Oak white has an astringent taste. Derivatives: Wood extract, bark extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Wood chips: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels of wood: Beverages 0.2 to 10 g/l FDA: See below, Oak Chips White Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Wood contains tannins (gallic acid, ellagic acid, tannic acid, ellagotannic acid), tetracosylferulat, sterols (b-sitosterol, stigmasterol, campesterol). Bark contains tannin, resin, carbohydrates (pectin, quercitol, laevulin) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Oak Chips White Extract CAS No.: CoE No.:

977083-13-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2794 n/a

NAS No.:

2794

Description: See above, Oak White. Consumption: Annual: 27,666.67 lb Individual: 0.02344 mg/kg/day Regulatory Status: CoE: Bark and extract: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: Nonalcoholic beverages 8.66, alcoholic beverages 43.55, ice creams, etc. 88.64, candy 90.00, baked goods 90.00. Use levels in beverages: Bark 0.2 to 5 g/ l, bark extract 100 to 500 ppm, wood extract 10 to 700 ppm FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.048 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 31.04 72.00 52.05

Max. 43.35 90.00 88.64

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.55 4.51 60.00

Max. 0.56 8.66 90.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: Woody, alcoholic, brown, smoky, whiskey and brandy with a spicy nuance.

OAK WOOD, ENGLISH Botanical name: Quercus robur L. Botanical family: Fagaceae Foreign names: Cheme (Fr.), Eiche (Ger.), Albar (Sp.), Quercia (It.) CAS No.: CoE No.:

977089-90-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6115

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Description: Quercus robur is a majestic tree up to 35 m (115 ft) high, commonly growing in the mountain woods of central and eastern Europe and the Middle East. The tree has deep roots, crooked branches, alternate leaves, monoic flowers, and pedunculate nuts. The trunk is covered by a corky bark. The part used is the wood. Oak English has a bitter, tonic, astringent taste. Derivatives: Fluid extract, tincture (10 to 15% in 85 to 90% ethanol), distillate (in 85% ethanol) Consumption: Annual: 51.66 lb Individual: 0.00004378 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Extractable tannins were analyzed from Q. robur. The tannins mainly included various glucose gallic and ellagic acid esters. The structures were partially determined and they included grandinin/roburin E, castalagin/vescalagin, gallic acid, valoneic acid bilactone, monogalloyl glucose, digalloyl glucose, trigalloyl glucose, ellagic acid rhamnose, quercitrin and ellagic acid.107 Aroma threshold values: n/a Taste threshold values: n/a

8-OCIMENYL ACETATE Synonyms: 2,6-Dimethyl-2,5,7-octatriene-1-yl acetate; Piperitanate CAS No.: n/a FL No.: n/a FEMA No.: 3886 NAS No.: n/a CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.500200 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C8H12O2/194.27 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum

107 Mammela

Usual 2.00 20.00

Max. 10.00 100.00

et al. (2000). J. Chromatogr. A. 891, 75.

Food Category Instant coffee, tea Milk products

Usual Max. 2.00 10.00 2.00 10.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Hard candy

Usual 10.00

Max. 50.00

Food Category Nonalcoholic beverages

Usual Max. 1.00 5.00 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

9,12-OCTADECADIENOIC ACID (48%) plus 9,12,15-OCTADECATRIENOINC ACID (52%) (METHYL ESTERS) Synonyms: Methyl linoleate (48%) and methyl linolenate (52%) mixture CAS No.: CoE No.:

99999-08-0 [977043-76-7] n/a

FL No.:

n/a

FEMA No.:

3380

EINECS No.:

n/a

JECFA No.:

n/a

Consumption: Annual: 113.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.538 mg Empirical Formula/MW:

NAS No.:

3380

Individual: 0.00009604 mg/kg/day

IOFI: Nature Identical

C19H34O2/294.46 (48%) C19H32O2/292.44 (52%)

Specifications: (Burdock, 1997) Appearance

Colorless, oily

Solubility

Miscible in fats, oils and most organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 5.00 5.00 5.00 5.00

Max. 15.00 15.00 15.00 15.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 5.00 5.00 5.00

Max. 15.00 15.00 15.00

Synthesis: Prepared from safflower seed oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in safflower seed, apple, banana, cranberry, kohlrabi, celery, tomato, saffron, cheeses, butter, milk, cured pork, pork fat, hop oil, beer, cognac, rum, whiskies, peanut oil, coconut meat, avocado, starfruit, fenugreek, tamarind, cardamom, rice, dill, buckwheat, malt, wort, chicory root, Cape gooseberry and sweet grass oil.

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9-OCTADECENAL Synonyms: Olealdehyde; Elialdehyde; Octadecenyl aldehyde; Oleic aldehyde CAS No.: CoE No.:

5090-41-5 n/a

FL No.: EINECS No.:

05.203 n/a

FEMA No.: JECFA No.:

4059 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.443 mg (FEMA) Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C18H34O/266 Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Gravies Meat products Poultry

Usual 1.00 1.00 2.00 3.00

Max. 2.00 20.00 40.00 20.00

Food Category Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 1.00 1.00 0.50 0.50

Max. 20.00 20.00 40.00 20.00

Synthesis: In a patented process, 9-octadecenal is produced from the reaction of oleyl alcohol and pyridinium chlorochromate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in vanilla beans, chicken (roasted), beef (grilled, roasted) and pork (cured, raw).

trans, trans-2,4-OCTADIENAL Synonyms: 2,4-Octadienal (E,E)-; (E,E)-2,4-Octadienal; trans,trans-2,4-Octadienal; (E,E)2,4-Octadien-1-al; (2E,4E)-Octa-2,4-dienal; 2,4-Octadienal, (E,E)- (8CI) (9CI) CAS No.: CoE No.:

30361-28-5 FL No.: n/a EINECS No.:

n/a 250-147-1

FEMA No.: JECFA No.:

3721 n/a

NAS No.:

3721

Description: trans, trans-2,4-Octadienal has a fatty, green, sour odor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.511 mg IOFI: n/a Empirical Formula/MW: C8H12O/124.18

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Specifications: (Burdock, 1997) Appearance Liquid Assay >99% Refractive index 1.5244 at 20∞C

Solubility Specific gravity

Insoluble in water; miscible in fat 0.873

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 2.00 2.00

Max. 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fruity, melon, citrus, tallow and fatty nuances. Natural occurrence: Reported found in roasted beef, bread, wheat bread, cheese, cocoa beans, chocolate liquor, fresh salted salmon, sturgeon caviar, salmon roe, fish, salmon oil, pickled ham, grapes, oxidized milk, cooked mutton, potato chips, raw peanuts, roasted peanuts, unprocessed rice, roasted sesame seeds, prickly pear and black tea.

2-trans-6-trans-OCTADIENAL Synonyms: 2,6-Octadienal, (E,E)- (9CI); (E,E)-2,6-Octadienal; (2E,6E)-2,6-Octadienal; 2-trans,6-trans-Octadienal; 2,6-trans,trans-Octadienal CAS No.: CoE No.:

56767-18-1 FL No.: n/a EINECS No.:

05.111 260-372-7

FEMA No.: JECFA No.:

Consumption: Annual: 8.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.128 mg Empirical Formula/MW:

3466 n/a

NAS No.:

3466

Individual: 0.00000706 mg/kg/day

IOFI: Artificial

C8H12O/124.19 Specifications: (Burdock, 1997) Assay Refractive index

96% 1.4715 at 20∞C

Solubility Insoluble in water; soluble in alcohol and fat

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Cheese Fats, oils Gravies Hard candy

Usual 0.15 0.11 0.94 0.19 0.94

Max. 0.50 0.11 0.94 0.19 0.94

Food Category Meat products Milk products Processed vegetables Seasonings, flavors Soups

Usual 1.00 1.00 0.008 0.37 0.063

Max. 2.00 2.00 0.008 0.37 0.063

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(E,E)-2,4-OCTADIENE-1-OL Synonyms: trans-2,4-Octadienol CAS No.: CoE No.:

18409-20-6 FL No.: n/a EINECS No.:

n/a 242-290-3

FEMA No.: JECFA No.:

3956 n/a

Description: (E,E)-2,4-Octadiene-1-ol has a mild, pleasant, fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.977867 mg Empirical Formula/MW: C8H14O/126.20 Specifications: Assay 95.0% min Boiling point 75∞C at 0.5 mmHg Flash point 85∞C

Refractive index Solubility Specific gravity

NAS No.:

n/a

Individual: n/a

IOFI: n/a

1.486-1.496 at 20∞C Soluble in alcohol; insoluble in water 0.864-0.874 at 25∞C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.10 3.00 1.00 1.00 2.50 1.00

Max. 0.50 14.5 3.00 1.50 5.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 4.00 1.00 4.50 0.01

Max. 2.00 5.00 2.00 9.00 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(E,E)-3,5-OCTADIEN-2-ONE Synonyms: Octa-3,5-dien-2-one trans; trans-3,5-Octadien-2-one; (E,E)-Octa-3,5-dien-2-one CAS No.: CoE No.:

30086-02-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4008 1139

Description: (E,E)-3,5-Octadien-2-one has a pungent, herbaceous odor.

NAS No.:

n/a

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 0.900 mg (FEMA) Empirical Formula/MW:

Individual: n/a

IOFI: n/a CH3

H3C

C8H12O/124

1411

O

Specifications: (JECFA, 2002) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

95% (minimum)

Solubility

Boiling point 220∞C IdentificaNMR spectra tion test

Specific gravity

1.508-1.516 Insoluble in water; soluble in fats; miscible with ethanol 0.880-0.890

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Hard candy

Usual 2.00 4.00 16.00 2.00 4.00

Max. 5.00 8.00 30.00 5.00 8.00

Food Category Imitation dairy Nonalcoholic beverages Snack foods Soft candy

Usual 2.00 2.00 2.00 3.00

Max. 4.00 5.00 4.00 6.00

Synthesis: Prepared by treating secondary propargyl alcohols with an enol ether or a metal in the presence of acid and heat-rearranging the products (patented process). Aroma threshold values: Detection at 0.15 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in peas, tomato, potato (boiled, cooked), figs, fish, fish oil, dried bonito, krill, shrimp, oysters, milk powder (skim), tea, oats and maté.

OCTAHYDROCOUMARIN Synonyms: 2H-1-Benzopyran-2-one, octahydro-; Bicyclononalactone; Coumarin, octahydro-; Cyclohexyl lactone; Octahydro-1-benzopyran-2-one; Octahydro-2H-1-benzopyran-2one CAS No.: CoE No.:

4430-31-3 n/a

FL No.: EINECS No.:

13.161 224-623-4

FEMA No.: JECFA No.:

3791 n/a

NAS No.:

n/a

Description: Octahydrocoumarin has a sharp, fatty, fruity odor and a characteristic, pungent, fatty taste. Consumption: Annual: 70.00 lb Individual: 0.003333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.352600 mg Empirical Formula/MW:

IOFI: n/a

C9H14O2/154.21 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings Hard candy

Usual 15.00 10.00 2.00 2.00 2.00

Max. 25.00 55.00 10.00 10.00 20.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Soft candy

Usual 1.00 1.00 1.00 5.00 5.00

Max. 5.00 5.00 3.00 20.00 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

D-OCTALACTONE Synonyms: Tetrahydro-6-propyl-5-hydroxy-2H-pyran-2-one; Octanoic acid, D-lactone; 5-Hydroxyoctanoic acid lactone; delta-Octalactone; Octanoic acid, 5-hydroxy-, lactone (6CI); Octanoic acid, 5-hydroxy-, delta-lactone; 5-Octanolide; 2H-Pyran-2-one, tetrahydro-6-propyl- (8CI) (9CI); Tetrahydro-6-propyl-2H-pyran-2-one CAS No.: CoE No.:

698-76-0 2195

FL No.: EINECS No.:

10.015 211-820-5

FEMA No.: JECFA No.:

3214 228

NAS No.:

3214

Description: D-Octalactone has a sweet, fatty, coconut, tropical, dairy odor. Consumption: Annual: 1750.00 lb Individual: 0.001483 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.592 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Appearance Assay

Colorless to pale-yellow liquid 98% (min) of C8H14O2

Refractive index Specific gravity

1.452-1.458 0.824-0.830

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 3.60 7.82 1.00 3.73

Max. 11.00 15.70 3.00 7.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.17 1.93 7.64

Max. 4.71 5.30 15.53

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Synthesis: From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Coconut, sweet, creamy, lactonic and fruity with a milky and oily depth. Natural occurrence: Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, Cape gooseberry and rooibus tea (Aspalathus linearis).

g-OCTALACTONE Synonyms: g-n-Butyl-g-butyrolactone; 4-Hydroxyoctanoic acid, g-lactone; n-Octalactone; Octanolide-1,4; gamma-Butylbutyrolactone; gamma-Butyl-gamma-butyrolactone; 4-Butylgamma-butyrolactone; 5-Butyldihydro-2(3H)-furanone; 5-Butyltetrahydro-2-furanone; 2(3H)-Furanone, 5-butyldihydro- (8CI) (9CI); 2(3H)-Furanone, dihydro-5-butyl-; gamma-Hydroxycaprylic acid lactone; 4-Hydroxyoctanoic acid lactone; 4-Hydroxyoctanoic acid, gamma-lactone; 5-Hydroxyoctanoic acid lactone; gamma-Octalactone; Octanoic acid, 4-hydroxy-gamma-lactone; Octanoic acid, gamma lactone; gamma-Octanolactone; Octanolide-1,4; Octan-4-olide; 4-Octanolide; 8-Oxo-5-octanolide. CAS No.: CoE No.:

104-50-7 2274

FL No.: EINECS No.:

10.022 203-208-1

FEMA No.: JECFA No.:

2796 226

NAS No.:

2796

Description: g-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste. Consumption: Annual: 1750.00 lb Individual: 0.001483 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.023 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Acid value Appearance Assay

8.0 (max) Colorless to slightly yellow liquid 95% (min) of C8H14O2

Refractive index Solubility Specific gravity

1.443-1.447 Soluble in alcohol; slightly soluble in water 0.970-0.980

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum

Usual 0.10 9.40 6.47

Max. 1.00 20.29 6.47

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual Max. 5.33 21.39 15.13 15.13 3.22 6.50 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 9.27

Max. 20.87

Food Category Soft candy

Usual Max. 6.63 15.61 (Part 2 of 2)

Synthesis: Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification the oxyacid is extracted with ether and is lactonized. Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 10 ppm: Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach. Natural occurrence: Reported found in apricots and peaches.

n-OCTANAL Synonyms: Aldehyde C-8; Caprylaldehyde; n-Octaldehyde; n-Octylaldehyde; Caprylaldehyde; Caprylic aldehyde; Octanal (8CI) (9CI); 1-Octanal; Octanal, tech.; Octanoic aldehyde; n-Octylal; Octylaldehyde; Octyl aldehyde; N-Octyl aldehyde CAS No.: CoE No.:

124-13-0 97

FL No.: EINECS No.:

05.009 204-683-8

FEMA No.: JECFA No.:

2797 98

NAS No.:

2797

Description: n-Octanal has a fatty, citrus, honey odor on dilution. Consumption: Annual: 1733.33 lb Individual: 0.001468 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.1 (1984). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.202 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.22 Specifications: (FCC, 1996) Acid value

10.0 (max)

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay Boiling point

92% (min) of C9H18O 171ºC

Specific gravity

1.417-1.425 Soluble in alcohol, most fixed oils, propylene glycol; insoluble in glycerin 0.810-0.830

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 0.76 0.10 0.51

Max. 4.40 0.10 1.60

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 2.40 1.30 0.34

Max. 6.10 3.40 1.40

Synthesis: By oxidation of the corresponding alcohol or reduction of the corresponding acid; also from coconut fatty acids via methyl-n-octoate. Aroma threshold values: Detection: 1.4 to 6.4 ppb Taste threshold values: Taste characteristics at 25 ppm: Aldehyde, green with a peely, citrus, orange note.

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1415

Natural occurrence: Reported found in the essential oils of sweet orange, bitter orange, mandarin, tangerine, grapefruit, Mexican lime, lemon, Taiwan citronella, rose, lemongrass, Pinus sabiniana, Pinus jefferyi, Xanthoxylum rhetsa, lime petitgrain, clary sage, lavandin, and others. Also reported in over 180 foods and beverages including apple, apricot, many berries, guava, grapes, melon, papaya, celery, peas, potato, tomato, ginger, spearmint oil, cheeses, butter, milk, cooked egg, fish and fish oil, meats, hop oil, beer, rum, cider, white wine, cocoa, tea, roasted filberts and peanuts, pecans, oats, coconut products, soybean, avocado, passion fruit, starfruit, beans, mushroom, trassi, macadamia nut, sesame seed, mango, cauliflower, tamarind, fig, calamus, rice, sweet potato, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, shrimp, lobster, oyster, crab, crayfish, clam, maté, angelica root oil and mastic gum oil.

OCTANAL DIMETHYL ACETAL Synonyms: Aldehyde C-8 dimethyl acetal; Caprylaldehyde dimethyl acetal; 1,1-Dimethoxy octane; Octaldehyde dimethyl acetal CAS No.: CoE No.:

10022-28-3 FL No.: 42 EINECS No.:

06.008 233-018-4

FEMA No.: JECFA No.:

2798 942

NAS No.:

2798

Description: Octanal dimethyl acetal has a green, woody, citrusy odor reminiscent of cognac. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.7 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.050 mg IOFI: Artificial Empirical Formula/MW: C10H22O2/174.29 Specifications: (Burdock, 1997; JECFA, 2001) Acid value

3.0 (maximum)

Appearance

Colorless liquid

Assay Boiling point

95% (minimum) 185∞C

Refractive index 1.4153 at 22.5∞C Almost insoluble in water; Solubility soluble in alcohol Specific gravity 0.841-0 0.851

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.50 9.00 4.80

Max. 10.50 13.00 7.10

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 6.10

Max. 7.00 7.70

Synthesis: By condensation of octaldehyde with methanol using dry HCl as a dehydrating agent. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-OCTANEDIONE Synonyms: Octan-2,3-dione CAS No.: CoE No.:

585-25-1 n/a

FL No.: EINECS No.:

05.203 209-552-9

FEMA No.: JECFA No.:

4060 n/a

Description: 2,3-Octanedione has a “warmed-over” flavor (off-flavor). Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 5.748 mg (FEMA) Empirical Formula/MW: O

C8H14O2/142

NAS No.:

n/a

Individual: n/a

IOFI: n/a

O

H3C CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 8.00 20.00 12.00 12.00 8.00 16.00 8.00

Max. 16.00 20.00 24.00 24.00 16.00 32.00 16.00

Food Category Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 8.00 8.00 8.00 8.00 8.00 12.00 8.00

Max. 16.00 16.00 16.00 16.00 16.00 24.00 16.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in fish, turkey, chicken, beef, lamb, mutton, coffee, tea, peanut, mushroom, prickly pear and lavage leaf.

1,8-OCTANEDITHIOL Synonyms: 1,8-Dimercaptooctane; Octamethylene dimercaptan; 1,8-Octanedithiol; Octane-1,8-dithiol CAS No.: CoE No.:

1191-62-4 2331

FL No.: EINECS No.:

12.034 214-738-8

FEMA No.: JECFA No.:

3514 541

NAS No.:

3514

Description: 1,8-Octanedithiol has a sulfurous, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Approved. Food: 0.2 ppm

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW: C8H18S2/3514 Specifications: (FEMA, 1997) 99% (+1% 1,2-ditheacyclodecane as equilibrium mixture) Boiling point 269-270ºC (100 mmHg) Refractive index 1.503-1.504 Assay

Solubility Specific gravity

1417

IOFI: Artificial

Insoluble in water; miscible in oil 0.862 (d20/4)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTANOIC ACID Synonyms: Caprylic acid; C-8 Acid; n-Octoic acid; n-Octylic acid; Butter acids; Caprylic acid; n-Caprylic acid; Enantic acid; 1-Heptanecarboxylic acid; Octanoic acid (8CI)(9CI); nOctanoic acid; Octic acid; Octoic acid CAS No.: CoE No.:

124-07-2 10

FL No.: EINECS No.:

08.010 204-677-5

FEMA No.: JECFA No.:

2799 99

NAS No.:

2799

Description: Octanoic acid has a mildly unpleasant odor and a burning, rancid taste. Octanoic acid is also reported as having a faint, fruity-acid odor and slightly sour taste. Caprylic acid is the common name for octanoic acid, CH3(CH2)6COOH, a saturated fatty acid. As an eight-carbon compound, it is among the fatty acids considered to be of short or medium chain length. Consumption: Annual: 12,616.67 lb Individual: 0.01069 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 50 ppm FDA: 21 CFR 178.1010 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.002 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value

Between 366 and 396 (max)

Solubility

Soluble in water, most organic solvents (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Colorless, oily liquid

Heavy metals (as Pb) Not more than 10 mg/kg Iodine value Residue on ignition Saponification value

Not more than 2 Not more than 0.1% Between 366 and 398

Specific gravity Titer (solidification point) Unsaponifiable matter Water

0.910 Between 8∞ and 15∞ Not more than 2% Not more than 0.4% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Gelatins, puddings

Usual 0.01 0.00 0.00 0.01

Max. 0.03 0.01 0.03 0.01

Food Category Imitation dairy Meat products Snack foods Soft candy

Usual 0.00 0.00 0.04 0.00

Max. 0.01 0.01 0.08 0.01

Synthesis: By fermentation and fractional distillation of the volatile fatty acids present in coconut oil. Aroma threshold values: Detection: 910 ppb to 19 ppm Taste threshold values: n/a Natural occurrence: It is a natural component of coconut and palm nut oils and butter fat. Caprylic acid has also been identified in trace amounts in beer, brandy distillate, the essential oil of fermented Russian black tea leaves and raw soybeans. Reported as occurring naturally in the essential oils of Cupressus torulosa, Cryptomeria japonica, Andropogon iwarancusa, Cymbopogon javanensis, camphor, nutmeg, lemongrass, lime, tobacco (flowers), Artemisia herba-alba, chamomile, hops and others; also reported in apple aroma, coconut oil as glyceride, and wine as an ester; it has been identified (free and esterified) among the constituents of petitgrain lemon oil. Also reported in many foods and beverages including apple, banana, lemon and grapefruit peel oils, cranberries, guava, grapes, raisin, strawberry, raspberry, pineapple, papaya, potato, tomato, bell pepper, sauerkraut, ginger, peppermint and spearmint oil, breads, many cheeses, butter, milk, yogurt, cooked egg, fish, meats, hop oil, beer, rum, cider, whiskies, grape wines, cocoa, coffee, tea, peanut oil, pecans, oats, coconut products, passion fruit, beans, sweet marjoram, mushroom, cardamom, coriander seed, sesame seed, mango, tamarind, fig, calamus, rice, radish, dill, corn oil, loquat, licorice, sake, buckwheat, malt, wort, elderberry, cherimoya, kiwifruit, shrimp, clam, scallop and Chinese quince.

1-OCTANOL Synonyms: Alcohol C-8; n-Caprylic alcohol; Heptyl carbinon; Octyl alcohol; Capryl alcohol; Caprylic alcohol; 1-Hydroxyoctane; 1-Octanol (9CI); Octan-1-ol; n-Octanol; n-Octan1-ol; 1-N-Octanol; Octilin; Octyl alcohol (8CI); Octyl alcohol, normal-primary; n-Octyl alcohol; Primary octyl alcohol CAS No.: CoE No.:

111-87-5 54

FL No.: EINECS No.:

02.006 203-917-6

FEMA No.: JECFA No.:

2800 97

NAS No.:

2800

Description: 1-Octanol has a fresh, orange-rose odor, quite sweet and an oily, sweet, slightly herbaceous taste. Consumption: Annual: 616.67 lb Individual: 0.0005225 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.349 mg Empirical Formula/MW: C8H18O/130.23 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay 98% (min) of C8H18O Boiling point 195ºC

Specific gravity

1419

IOFI: n/a

1.428-1.431 Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 50% alcohol 0.822-0.830

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.16 6.38 4.40 3.15

Max. 9.25 15.59 6.40 4.66

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.60 0.26 1.37 4.33

Max. 3.92 0.26 2.49 6.87

Synthesis: By reduction of some caprylic esters such as methyl caprylate with sodium ethoxide. Aroma threshold values: Detection: 42 to 480 ppb Taste threshold values: Taste characteristics at 2 ppm: Waxy, green, citrus, orange and aldehydic with a fruity nuance. Natural occurrence: Reported as frequently occurring in essential oils as an ester; the free alcohol has been reported found in the essential oils of green tea, grapefruit, California orange, Andropogon intermedius, Heracleum villosum, violet leaves, Anethum graveolens and bitter orange. Also reported in over 200 foods and beverages including apple, apricot, banana, citrus peel oils and juices, many berries, guava, grapes, melon, papaya, peach, pear, asparagus, kohlrabi, leek, peas, tomato, potato, clove, ginger, mustard, spearmint oil, wheat bread, many cheeses, cooked egg, butter, milk, fish, meats, beer, rum, whiskies, cognac, cider, sherry, grape wines, cocoa, tea, nuts, honey, soybean, coconut, passion fruit, olive, avocado, plum, rose apple, beans, mushroom, starfruit, Bantu beer, sesame seed, cauliflower, broccoli, tamarind, fruit brandies, fig, cardamom, coriander seed and leaf, rice, quince, litchi, dill, lovage, sweet corn, corn oil, malt, kiwifruit, loquat, Bourbon vanilla, clary sage, oysters, crayfish, clam and Chinese quince.

2-OCTANOL Synonyms: sec-Capryl alcohol; Capryl alcohol; sec-Capryl alcohol; Hexylmethylcarbinol; 2Hydroxyoctane; 2-Hydroxy-n-octane; 1-Methyl-1-heptanol; 1-Methylheptyl alcohol; Methylhexylcarbinol; Methyl hexyl carbinol; Octanol-2; Octan-2-ol; n-Octan-2-ol; 2-Octanol (8CI) (9CI); beta-Octyl alcohol; sec-Octyl alcohol; sec-n-Octyl alcohol; s-Octyl alcohol; 2Octyl alcohol; Secondary caprylic alcohol CAS No.: CoE No.:

123-96-6 71

FL No.: EINECS No.:

02.022 204-667-0

FEMA No.: JECFA No.:

2801 289

NAS No.:

2801

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Description: 2-Octanol has a characteristically disagreeable, but aromatic odor. Consumption: Annual: 68.33 lb Individual: 0.0000579 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.056 mg IOFI: Nature Identical Empirical Formula/MW: C8H18O/130.23 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point Optical rotation

180ºC l: –9.84∞; d: +9.79∞

Specific gravity

1.424-1.429 Soluble in most common organic solvents 0.817-0.820 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 9.00 9.00

Max. 17.00 13.00 13.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 11.00

Max. 7.00 14.00

Synthesis: By distilling sodium ricinoleate with an excess of sodium hydroxide. Aroma threshold values: Detection: 7.8 to 42 ppb Taste threshold values: n/a Natural occurrence: Two optically active isomers of the alcohol have been found; reported in the oil of Reunion geranium; also identified in a few species of mint and lavender. Reported found in apple, banana, kumquat peel oil, cranberry, asparagus, peas, thyme, cheeses, chicken and beef fat, hop oil, beer, cognac, rum, grape wines, tea, oats, soybean, coconut meat, Brazil nut, buckwheat, loquat, sweet corn and bilberry wine.

3-OCTANOL Synonyms: Amyl ethyl carbinol; Ethyl n-amyl carbinol; d-n-Octanol; Amylethylcarbinol; Ethylamylcarbinol; Ethyl-n-amylcarbinol; Octanol-3; Octan-3-ol; D-n-Octanol; 3-Octanol CAS No.: CoE No.:

589-98-0 n/a

FL No.: EINECS No.:

02.098 209-667-4

FEMA No.: JECFA No.:

3581 291

NAS No.:

3581

Description: 3-Octanol has a sweet, oily, nutty, warm, herbaceous odor. Consumption: Annual: 6283.33 lb Individual: 0.005324 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 0.560 mg Empirical Formula/MW:

1421

IOFI: Nature Identical

C8H18O/130.23 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

97% (min) of C8H18O

Solubility

Boiling point 174ºC

Specific gravity

1.425-1.429 Soluble in alcohol, most fixed oils; insoluble in water 0.816-0.821

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 2.17 11.20 2.00

Max. 1.00 4.78 11.20 4.00

Food Category Gelatins, puddings Nonalcoholic beverages Snack foods Soft candy

Usual 2.00 2.00 5.00 2.00

Max. 4.00 4.00 10.00 4.00

Synthesis: Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution. Aroma threshold values: Detection: 18 to 250 ppb Taste threshold values: Taste characteristics at 10 ppm: Waxy, woody, mushroom and dirty with an herbal, minty nuance. Natural occurrence: It has been identified (free and esterified) in a variety of mint; also reported in lavender and the essential oils of Mentha arvenis var. piperascens and Mentha spicata. Also reported found in apple, banana, cranberry, grapes, papaya, strawberry, peas, potato, ginger, Mentha oils, thyme, fish, fried beef, cognac, rum, grape wines, coffee, tea, oats, soybean, mushroom, sweet marjoram, kelp, buckwheat, lemon balm, dried bonito, truffle and pepino fruit (Solanum muricatum).

3-OCTANON-1-OL Synonyms: Caproyl ethanol; Compound 1010; Hexanoyl ethanol; 3-(Hydroxymethyl)-2heptanone; g-Ketoctanol; “Ketone alcohol”; Methylol methyl amyl ketone; 3-Oxooctanol CAS No.: CoE No.:

7786-52-9 n/a

FL No.: EINECS No.:

07.039 n/a

FEMA No.: JECFA No.:

2804 n/a

NAS No.:

2804

Description: 3-Octanon-1-ol has a fruity, herbaceous, spicy odor. The odor is slightly bitter above 20 ppm; otherwise, warm and fruity. Consumption: Annual: 28.33 lb Individual: 0.00002401 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.243 mg IOFI: Artificial Empirical Formula/MW: C8H16O2/144.21

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Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Very slightly soluble in water; soluble in alcohol

Boiling point 94.6∞C (8-9 mmHg)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 0.60 0.50 1.00

Max. 0.90 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: By partial hydrogenation of the corresponding di-ketone at 100∞C over Raney-Ni in methanol solution; also by condensation of methyl amyl ketone with formaldehyde under mildly alkaline conditions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OCTANONE Synonyms: n-Hexyl methyl ketone; Methyl hexyl ketone; Methyl n-hexyl ketone; 2Octanone (8CI) (9CI); Octan-2-one CAS No.: CoE No.:

111-13-7 153

FL No.: EINECS No.:

07.019 203-837-1

FEMA No.: JECFA No.:

2802 288

NAS No.:

2802

Description: 2-Octanone has a floral and bitter, green, fruity (unripe apple) odor and bitter, camphoraceous taste. Consumption: Annual: 1300.00 lb Individual: 0.001101 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.713 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 Colorless to pale-yellow liquid 95% (min) of C8H16O 175ºC

Refractive index Solubility Specific gravity

1.414-1.418 1:1 in 95% alcohol 0.813-0.818

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese

Usual 0.10 11.36 51.91

Max. 0.10 252.90 333.50

Food Category Gelatins, puddings Nonalcoholic beverages Snack foods

Usual Max. 5.18 15.04 3.00 7.00 1.00 2.00 (Part 1 of 2)

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1423

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes Frozen dairy

Usual 0.50 8.00

Max. 1.00 23.50

Food Category Soft candy

Usual 6.01

Max. 16.67

(Part 2 of 2)

Synthesis: By oxidation of methyl hexyl carbinol with K2Cr2O7 and sulfuric acid; also by oxidation of 2-octanol over zinc oxide at 330 to 340∞C. Aroma threshold values: Detection: 41 to 62 ppb Taste threshold values: Taste characteristics at 10 ppm: Dairy, waxy, cheese, woody, mushroom and yeast. Natural occurrence: Reported found in apple, apricot, banana, cranberry, grape, raisin, papaya, peach, raspberry, strawberry, leek, peas, clove, wheat bread, many cheeses, butter, milk, cooked egg, caviar, fatty fish, meats, hop oil beer, cognac, rum, grape wines, cocoa, coffee, tea, roasted filberts and peanuts, pecans, oats, soybean, olive, beans, walnut, trassi, mushroom, fig, rice, buckwheat, quince, sweet corn, corn oil, malt, wort, krill, Bourbon vanilla, mountain papaya, shrimp, crab, crayfish, clam, truffle, maté and mastic gum oil.

3-OCTANONE Synonyms: Amyl ethyl ketone; E.A.K.; Ethyl-n-amyl ketone; Ethyl amyl ketone; Ethyl namyl ketone; Ethyl n-amylketone; Ethyl pentyl ketone; Ethyl n-pentyl ketone; 5-Methyl-3heptanone; 3-Octanone (8CI) (9CI); Octan-3-one; n-Octanone-3 CAS No.: CoE No.:

106-68-3 2042

FL No.: EINECS No.:

07.062 203-423-0

FEMA No.: JECFA No.:

2803 290

NAS No.:

2803

Description: 3-Octanone has a strong, penetrating, fruity odor reminiscent of lavender. Consumption: Annual: 41.67 lb Individual: 0.00003531 Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.635 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 1998) Appearance

Colorless oily liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point

169-173∞C

Specific gravity

1.413-1.418 Soluble in most common organic solvents; insoluble in water 0.817-0.821 at 23∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Fats, oils Frozen dairy

Usual 6.42 1.00 0.10 7.17

Max. 15.31 7.00 5.00 22.18

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.23 3.62 9.59

Max. 15.27 7.67 18.19

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Synthesis: It can be prepared by passing a mixture of vapors of caprioc acid and acetic acid over ThO2 at 400∞C, or by oxidation of d-ethyl n-amyl carbinol with chromates; another synthetic route is reported. Aroma threshold values: Detection: 21 to 50 ppb Taste threshold values: Taste characteristics at 10 ppm: Mushroom, ketonic, cheesy and moldy with a fruity nuance. Natural occurrence: Reported identified in the low-boiling fraction of the essential oil of lavender; also reported found in the essential oils of Lavandula vera (10%) and French lavender. Reported found in banana, bilberry, currants, guava, melon, blackberry, strawberry jam, peas, fried potato, ginger, Mentha oils, thyme, cheeses, butter, fish, cooked meats, cognac, coffee, tea, roasted peanuts, pecan, soybean, olive, plum, beans, mushroom, wild marjoram, trassi, rice bran, litchi, calamus, buckwheat, rosemary, lemon balm, clary sage, truffle, nectarine, anise hyssop and maté.

(+/–)-OCTAN-3-YL FORMATE Synonyms: 3-Octanol formate; Oct-3-yl formate; 1-Ethylhex-1-yl formate; 3-Octyl formate CAS No.: CoE No.:

84434-65-1 FL No.: n/a EINECS No.:

n/a 282-866-1

FEMA No.: JECFA No.:

4009 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.266 mg (FEMA) Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

O O

C9H18O2/158.24

CH3 CH3

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Frozen dairy Hard candy

Usual 10.00 30.00 8.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Max. 20.00 50.00 12.00 20.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 8.00 6.00 8.00

Max. 12.00 10.00 12.00

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1425

(E)-2-OCTEN-1-OL Synonyms: 2-(E)-Octenol; 2-Octen-1-ol, (E)-; trans-2-Octen-1-ol CAS No.: CoE No.:

18409-17-1 FL No.: n/a EINECS No.:

n/a 242-288-2

FEMA No.: JECFA No.:

3887 n/a

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.010056 mg Empirical Formula/MW: C8H16O/128.21 Specifications: Assay 97.0% min Boiling point 88∞C at 11 mmHg Flash point 85∞C

Refractive index Solubility Specific gravity

n/a

Individual: n/a

IOFI: n/a

1.441-1.449 at 20∞C Soluble in alcohol; insoluble in water 0.839-0.846 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Gravies Meat products Nut products Poultry

Usual 0.01 0.02 0.01 0.01 0.01

Max. 0.10 0.10 0.10 0.10 0.10

Food Category Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 0.01 0.01

Max. 0.20 0.20 0.10 0.10

Synthesis: n/a Aroma threshold values: Detection: 40 to 840 ppb; Recognition: 100 ppb Taste threshold values: n/a Natural occurrence: Reported present in apple, bilberry, cranberry, guava, grape, melon, peas, strawberry jam, potato, roasted turkey and chicken, cognac, rum, tea, cloudberry, mushroom, kelp, malt, dried bonito and endive.

cis-5-OCTENAL Synonyms: 5-Octenal, (Z); (Z)-Oct-5-enal CAS No.: CoE No.:

41547-22-2 FL No.: n/a EINECS No.:

05.128 n/a

FEMA No.: JECFA No.:

3749 323

NAS No.:

Description: cis-5-Octenal is a strong odorant of pleasant, fruity tonalities. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1998)

3749

Individual: n/a

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Trade association guidelines: FEMA PADI: 0.222 mg Empirical Formula/MW:

IOFI: n/a

C8H14O/126.20 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

85% (min)

Solubility

Boiling point

62∞C

Specific gravity

1.436-1.441 Slightly soluble in water; slightly soluble in alcohol and most fixed oils 0.845-0.853 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings

Usual 0.25 0.50 1.00 5.00 0.50 0.25 0.25 1.50 1.50 1.50

Max. 2.50 5.00 10.00 25.00 5.00 3.00 3.00 5.00 5.00 10.00

Food Category Gravies Hard candy Jams, jellies Nonalcoholic beverages Nut products Reconstituted vegetables Snack foods Soft candy Soups Sweet sauces

Usual 0.05 1.50 0.50 0.25 0.05 0.025 2.50 1.50 0.05 0.50

Max. 0.50 10.00 5.00 2.50 0.50 1.00 15.00 10.00 0.50 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(E)-2-OCTEN-4-OL Synonyms: Butyl propenyl carbinol; trans-2-Octen-4-ol CAS No.: CoE No.:

4798-61-2 n/a

FL No.: EINECS No.:

02.193 225-357-1

FEMA No.: JECFA No.:

3888 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.66450 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H16O/128.21 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages

Usual 3.00

Max. 15.00

Food Category Gelatins, puddings

Usual Max. 5.00 20.00 (Part 1 of 2)

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1427

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 10.00 5.00 30.00 10.00 5.00 10.00

Max. 40.00 20.00 90.00 40.00 20.00 40.00

Food Category Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 10.00 3.00 1.00 5.00 5.00

Max. 40.00 15.00 5.00 20.00 20.00

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OCTENAL Synonyms: 2-Pentyl acrolein; a-Amyl acrolein; 2-Octenal; Oct-2-enal ; (E)-2-Oceten-1-al; trans-2-Octen-al CAS No.: CoE No.:

2363-89-5 663

FL No.: EINECS No.:

05.060 219-115-4

FEMA No.: JECFA No.:

3215 n/a

NAS No.:

3215

Description: 2-Octenal has a peculiar green-leafy odor, less fatty than octanal. This compound is also reported as having orange, honey-like, cognac-like aroma. Consumption: Annual: 36.67 lb Individual: 0.00003107 Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.628 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O/126.20 Specifications: (FCC, 1996) Appearance Assay Boiling point

Slightly yellow liquid 92% (min) of C8H14O (as E isomer) 84ºC (19 mmHg)

Refractive index Solubility Specific gravity

1.450-1.4255 Soluble in alcohol, fixed oils; slightly soluble in water 0.830-0.850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.35 1.85 1.92 0.79

Max. 4.69 3.70 3.83 1.35

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.34 5.00 2.06

Max. 2.71 10.00 4.13

Synthesis: By prolonged heating of a solution of heptanal and formaldehyde in the presence of dimethylamino hydrochloride; by boiling 4,5-diketo-3-penthyltetrahdyrofuran under a nitrogen blanket. Aroma threshold values: Detection: 3 to 4 ppb

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Taste threshold values: n/a Natural occurrence: Reported found in potato chips, orange juice, cranberry, strawberry, asparagus, cabbage, peas, tomato, wheat and crisp bread, Russian cheeses, caviar, butter, yogurt, fish, beef and lamb fat, cured pork, roasted filberts and peanuts, peanut butter, soybean, mushroom, walnut, rice, corn tortillas, malt and sweet grass oil.

(E)-2-OCTENOIC ACID Synonyms: trans-2-Octenoic acid CAS No.: CoE No.:

1871-67-6 n/a

FL No.: EINECS No.:

08.114 217-491-4

FEMA No.: JECF No.:

3957 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.543900 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H14O2/142.20 Specifications: Boiling point 154∞C at 22 mmHg Flash point 140∞C

Melting point

5-6∞C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.00 2.00 1.00 1.00

Max. 4.00 4.00 3.00 2.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.00 3.00 2.00

Max. 4.00 5.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis-3-OCTEN-1-OL Synonyms: cis-3-Octenol; (Z)-Oct-3-en-1-ol; 3-Octen-1-ol, (Z)- (8CI) (9CI); cis-3-Octen1-ol; (Z)-3-Octen-1-ol CAS No.: CoE No.:

20125-84-2 FL No.: n/a EINECS No.:

Consumption: Annual: 0.166 lb Regulatory Status: CoE: n/a

02.094 243-533-6

FEMA No.: JECFA No.:

3467 321

NAS No.:

3467

Individual: 0.00000014 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.653 mg Empirical Formula/MW:

1429

IOFI: Nature Identical

C8H16O/128.22 Specifications: (FCC, 1996) Appearance White-to-slightly yellowish liquid Assay 95% (min) of C8H16O (as Z isomer) Boiling point 174ºC

Refractive index Solubility Specific gravity

1.440-1.446 Insoluble in water 0.830-0.850

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverage Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 3.00 2.00 2.00

Max. 1.00 5.00 3.00 3.00

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual Max. 130.00 300.00 1.00 3.00 0.40 1.00 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, passion fruit, yellow passion fruit and green peas.

cis-5-OCTEN-1-OL Synonyms: (Z)-Oct-5-en-1-ol; cis-5-Octen-1-ol; (Z)-5-Octen-1-ol; 5-Octen-1-ol, (Z)-(9CI) CAS No.: CoE No.:

64275-73-6 FL No.: n/a EINECS No.:

02.113 264-764-9

FEMA No.: JECFA No.:

Description: cis-5-Octen-1-ol has a green, fatty odor. Consumption: Annual: 0.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Trade association guidelines: FEMA PADI: 1.347 mg Empirical Formula/MW:

3722 322

NAS No.:

Individual: 0.00000056 mg/kg/day

IOFI: n/a

C8H16O/128.22 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless liquid 90% 95∞C at 25 mmHg

3722

Refractive index Specific gravity

1.445-1.451 0.840-860 at 20∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juices Gelatins, puddings

Usual 2.50 5.00 5.00 15.00 2.50 2.50 5.00 0.50 5.00

Max. 15.00 15.00 15.00 25.00 10.00 15.00 20.00 5.00 20.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Nut products Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual 5.00 0.50 1.00 1.50 0.50 0.10 10.00 5.00 0.50

Max. 25.00 10.00 10.00 10.00 5.00 1.00 30.00 15.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 6 ppb Taste threshold values: n/a Natural occurrence: Reported found in passion fruit, fresh apple and banana.

1-OCTEN-3-OL Synonyms: Amyl vinyl carbinol; Matsutake alcohol; 3-Octenol; n-Pentyl vinyl carbinol; Amylvinylcarbinol; 3-Hydroxy-1-octene; Oct-1-en-3-ol; 1-Octen-3-ol (8CI) (9CI); Oct-1ene-3-ol; Vinyl amyl carbinol CAS No.: CoE No.:

3391-86-4 72

FL No.: EINECS No.:

02.023 222-226-0

FEMA No.: JECFA No.:

2805 n/a

NAS No.:

2805

Description: 1-Octen-3-ol has a powerful, sweet, earthy odor with a strong, herbaceous note reminiscent of lavender–lavandin, rose and hay. It has a sweet, herbaceous taste. Consumption: Annual: 550.00 lb Individual: 0.0004661 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.021 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless-to-pale-yellow liquid 92% (min) of C8H16O 175ºC

Refractive index Solubility Specific gravity

1.434-1.442 1:1 in 95% alcohol 0.831-0.839

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes

Usual 0.30 3.81 0.02 2.00

Max. 1.00 10.50 0.02 5.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Snack foods

Usual Max. 3.74 5.72 0.56 1.22 11.85 18.38 0.35 0.70 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings Gravies

Usual 0.63 0.56 1.70

Max. 1.33 1.80 3.00

Food Category Soft candy Soups

Usual 1.14 2.00

Max. 1.83 4.00

(Part 2 of 2)

Synthesis: From magnesium amyl bromide and acrolein. Aroma threshold values: Detection: 14 ppb; Recognition: 25 ppb Taste threshold values: Taste characteristics at 10 ppm: Mushroom, earthy, fungal, green, oily, vegetative, umami sensation and savory-brothy. Natural occurrence: Originally reported found in the mushroom Armillaria matsutake, a parasite growing on the radical hairs of Pinus densiflora in the forests of Japan; it has been isolated also in the essential oils of Mentha pulegium L., lavender and Mentha timjia. Also reported found in over 160 foods and beverages including banana, kumquat peel oil, berries, currants, guava, grapes, raisin, melon, pineapple, asparagus, potato, tomato, Mentha oils, thyme, wheat bread, cheeses, buttermilk, boiled egg, fish, cooked meats, hop oil, beer, cognac, rum, grape wines, cocoa, coffee, tea, pecans, plum, oats, soybean, olive, cloudberry, plums, beans, mushroom, marjoram, starfruit, sesame seed, fig, kelp, rice, litchi, calamus, dill, licorice, pumpkin, buckwheat, sweet corn, corn tortilla, malt, wort, krill, rosemary, Bourbon vanilla, mountain papaya, endive, lemon balm, shrimp, oyster, crab, clam, scallop, truffle, winter savory, anise hyssop and maté.

3-OCTEN-2-OL CAS No.: CoE No.:

76649-14-4 FL No.: [57648-55-2] n/a EINECS No.:

02.102

FEMA No.:

3602

278-508-9

JECFA No.:

n/a

NAS No.:

3602

Description: 3-Octen-2-ol has a sweet, creamy, buttery, lactone, coconut, coumarin, lavender, mushroom odor. The CAS No. 57648-55-2 trans-octen-2-ol is recognized by FDA PAFA system; FEMA does not distinguish between isomers. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg IOFI: Artificial Empirical Formula/MW: C8H16O/128.22 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 99.7% 73-76∞C at 10 mmHg

Refractive index Solubility

1.4258 at 20∞C Insoluble in water and fats

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 5.00

Max. 10.00

Food Category Hard candy

Usual Max. 1.00 2.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confection, frosting Gelatins, puddings Gravies

Usual 0.50 0.50 0.50

Max. 1.00 1.00 2.00

Food Category Imitation dairy Nut products Soft candy

Usual Max. 0.50 1.00 0.50 1.00 0.30 0.60 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Mushroom, green, melon rind, earthy and nutty notes. Natural occurrence: Not reported found in nature.

1-OCTEN-3-ONE Synonyms: Amyl vinyl ketone; Vinyl amyl ketone; Oct-1-en-3-one; 1-Octen-3-one CAS No.: CoE No.:

4312-99-6 2312

FL No.: EINECS No.:

07.081 224-327-5

FEMA No.: JECFA No.:

Description: 1-Octen-3-one has a mushroom odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.674 mg Empirical Formula/MW:

3515 n/a

NAS No.:

3515

Individual: 0.00000017 mg/kg/day

IOFI: Nature Identical

C8H14O/126.20 Specifications: (Burdock, 1997) Assay

94.54%; 3.35% as 1-octen-3-ol

Boiling point

37-38∞C at 1.9-2.3 mmHg

Solubility

Insoluble in water; miscible in oils and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 2.00 10.00

Max. 2.00 20.00

Food Category Soups

Usual 10.00

Max. 20.00

Synthesis: n/a Aroma threshold values: Detection: 0.05 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in cooked artichoke, cider, fish, matsutake, milk, peas, soya bean, mushrooms, potatoes, orange juice, tomato and passion fruit.

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2-OCTEN-4-ONE Synonyms: Butylpropenyl ketone; Propenyl butyl ketone; Oct-2-en-4-one; 2-Octen-4-one (8CI) (9CI) CAS No.: CoE No.:

4643-27-0 2313

FL No.: EINECS No.:

07.082 225-071-7

FEMA No.: JECFA No.:

Consumption: Annual: 18.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.226 mg Empirical Formula/MW:

3603 n/a

NAS No.:

3603

Individual: 0.00001553 mg/kg/day

IOFI: n/a

C8H14O/126.20 Specifications: (Burdock, 1997) Assay

90.79% trans-2-octene-4-one; 5.21% cis-2-octen-4-one; 3.38% 3-methyl-2-octene-4-one

Refractive index

1.441 at 20∞C

Boiling point

81∞C at 20-21 mmHg

Solubility

Insoluble in water; miscible in fats

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy

Usual 1.00 10.00 5.00 1.00

Max. 1.00 10.00 5.00 1.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, pineapple, strawberry with a ripe tropical nuance. Natural occurrence: Reported found in roasted hazel nuts, wheaten bread and white bread.

3-OCTEN-2-ONE Synonyms: Oct-3-en-2-one; 3-Octen-2-one (8CI) (9CI) CAS No.: CoE No.:

1669-44-9 n/a

FL No.: EINECS No.:

07.107 216-793-3

Description: 3-Octen-2-one has a fruity, lemon odor. Consumption: Annual: 1.16 lb Regulatory Status: CoE: n/a

FEMA No.: JECFA No.:

3416 n/a

NAS No.:

3416

Individual: 0.00000098 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.244 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H14O/126.19 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.60 1.00 0.50

Max. 3.00 1.00 3.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.50 1.00 0.45

Max. 0.50 1.00 3.00

Synthesis: By bubbling air in a solution of an organoborane derivative of 1-butene and 1-butyn-2-one in tetrahydrofuran. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Creamy, earthy, oily, with mushroom nuances. Natural occurrence: Reported found in roasted filberts, asparagus, potato, fish, cooked chicken and beef, white wine, peanuts, pecan, oats, soybean, mushroom, trassi, fenugreek, coriander seed, rice bran, cooked scented rice and corn tortillas.

1-OCTEN-3-YL ACETATE Synonyms: 3-Acetoxy octane; “Amyl crotonyl acetate”; Amyl vinyl carbinyl acetate; Octenyl acetate; b-Octenyl acetate; n-Pentyl vinyl carbinyl acetate; 1-Octen-3-ol, acetate; Oct-1en-3-yl acetate; 1-Octen-3-yl acetate; 1-Pentylallyl acetate CAS No.: CoE No.:

2442-10-6 n/a

FL No.: EINECS No.:

09.281 219-474-7

FEMA No.: JECFA No.:

3582 n/a

NAS No.:

3582

Description: 1-Octen-3-yl acetate has a characteristic odor reminiscent of lavender and lavandin and/or a metallic, mushroom-like odor. Consumption: Annual: 300.00 lb Individual: 0.0002542 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.208 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O2/170.25 Specifications: (FCC, 1996) Appearance

Almost colorless liquid

Solubility

Soluble in alcohol, most fixed oils; insoluble in water, propylene glycol (Part 1 of 2)

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1435

Specifications: (FCC, 1996) (Continued) Assay 95% of C10H18O2 Refractive index 1.414-1.434 at 25∞C

Specific gravity

0.865-0.886 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.81 2.26 2.00 6.00

Max. 4.79 4.00 4.00 12.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 2.26 5.00 2.26

Max. 4.00 10.00 4.00

Synthesis: By acetylation of amyl vinyl carbinol. Aroma threshold values: Detection: 90 ppb Taste threshold values: n/a Natural occurrence: Reported found in melon, cornmint oil, spearmint oil, Scotch spearmint oil and other Mentha oils, certain types of Thymus, other varieties of mushrooms and anise hyssop.

trans-2-OCTEN-1-YL ACETATE Synonyms: (E)-Oct-2-enyl acetate; 2-Octen-1-ol, acetate, (E)-; trans-2-Octen-1-yl acetate; E-2-Octenyl acetate CAS No.: CoE No.:

3913-80-2 n/a

FL No.: EINECS No.:

09.276 223-473-7

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg Empirical Formula/MW:

3516 n/a

NAS No.:

3516

Individual: 0.00000001 mg/kg/day

IOFI: Nature Identical

C10H18O2/170.25 Specifications: (Burdock, 1997) Boiling point

88-89∞C at 8 mmHg

Refractive index

1.4333 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.01 0.03 0.01 0.02

Synthesis: n/a Aroma threshold values: n/a

Max. 0.05 0.15 0.05 0.10

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.02 0.002 0.02

Max. 0.10 0.01 0.10

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Taste threshold values: Taste characteristics at 10 ppm: Green, fatty and fruity with a fresh nuance. Natural occurrence: Reported found in banana.

trans-2-OCTEN-1-YL BUTANOATE Synonyms: trans-Octen-1-yl butyrate; (E)-Oct-2-enyl butyrate CAS No.: CoE No.:

999999-26-8 84642-60-4 n/a

FL No.:

09.277

FEMA No.:

EINECS No.:

283-437-1 JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.002 mg Empirical Formula/MW:

3517

NAS No.:

3617

n/a

Individual: 0.0000001 mg/kg/day

IOFI: Artificial

C12H22O2/198.30 Specifications: (Burdock, 1997) Boiling point

112-113∞C at 8 mmHg

Refractive index

1.4365 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.005 0.012 0.004 0.01

Max. 0.025 0.06 0.02 0.01

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.008 0.001 0.008

Max. 0.04 0.005 0.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-OCTEN-3-YL BUTYRATE Synonyms: Butanoic acid, 1-ethenylhexyl ester; Butyric acid, 1-vinylhexyl ester; 1-Ethenylhexyl butanoate; 1-Octen-3-ol butyrate; 1-Octen-3-yl butyrate; 1-Pentylallyl butyrate CAS No.: CoE No.:

16491-54-6 FL No.: n/a EINECS No.:

09.282 240-555-8

FEMA No.: JECFA No.:

3612 n/a

NAS No.:

3612

Description: 1-Octen-3-yl butyrate has a fruity, buttery, strawberry, mushroom odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.032 mg Empirical Formula/MW:

1437

IOFI: n/a

C12H22O2/198.31 Specifications: (FCC, 1996) Appearance

Almost colorless liquid

Solubility

Assay Refractive index

95% of C12H22O2 1.416-1.437 at 25∞C

Specific gravity

Soluble in alcohol, most fixed oils; slightly soluble in propylene glycol; insoluble in water 0.859-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Gelatins, puddings Hard candy

Usual 1.00 0.50 0.40

Max. 5.00 2.00 3.00

Food Category Imitation dairy Nonalcoholic beverages Sugar substitutes

Usual 0.20 0.20 0.20

Max. 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 22 ppb Taste threshold values: n/a Natural occurrence: Reported found in lemon peel oil and lavender oil.

(E)-2-(2-OCTENYL)CYCLOPENTANONE Synonyms: Cyclopentanone, 2-(2-octenyl)-; 2-(2-Octenyl)cyclopentanone CAS No.: CoE No.:

65737-52-2 FL No.: n/a EINECS No.:

n/a 265-901-5

FEMA No.: JECFA No.:

3889 n/a

NAS No.:

n/a

Description: (E)-2-(2-Octenyl)cyclopentanone has a peach-like odor with a hint of jasmine. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.8290 mg IOFI: n/a Empirical Formula/MW: C13H22O/194.31 Specifications: Assay Boiling point Flash point

94.0% min 85∞C at 2 mmHg 93.3∞C

Refractive index Solubility Specific gravity

1.455-1.475 at 20∞C Soluble in alcohol; insoluble in water 0.880-0.900 at 25∞C

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Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Fruit ices Hard candy

Usual Max. 30.00 100.00 300.00 1,000.00 25.00 30.00 25.00 75.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 15.00 5.00 15.00

Max. 30.00 25.00 75.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-5-OCTENYL PROPIONATE Synonyms: 5-Octen-1-ol, propanoate, (Z)-; (Z)-5-Octen-1-yl propanoate; (Z)-5-Octen-1-yl propionate; cis-5-Octen-1-yl propionate CAS No.: CoE No.:

196109-18-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3890 n/a

Description: (Z)-5-Octenyl propionate has a melon, green and fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.038400 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C11H20O2/184.28 Specifications: Assay Boiling point Flash point

97.0% min 70∞C at 0.5 mmHg 90.6∞C

Refractive index Solubility Specific gravity

1.432-1.442 at 20∞C Soluble in alcohol; insoluble in water 0.880-0.890 at 25∞C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 1.00 10.00 5.00 5.00 2.00

Synthesis: n/a Aroma threshold values: n/a

Max. 5.00 50.00 10.00 10.00 5.00

Food Category Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

Usual 5.00 5.00 0.50 5.00 5.00

Max. 20.00 10.00 2.00 10.00 10.00

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTYL ACETATE Synonyms: Acetate C-8; Acetic acid, octyl ester (8CI) (9CI); Capryl acetate; Caprylyl acetate; 1-Octanol acetate; n-Octanyl acetate; n-Octyl acetate; Octyl acetate; 1-Octyl acetate; Octyl alcohol acetate; n-Octyl ethanoate CAS No.: CoE No.:

112-14-1 197

FL No.: EINECS No.:

09.007 203-939-6

FEMA No.: JECFA No.:

2806 130

NAS No.:

2806

Description: Octyl acetate has a fruity odor reminiscent of neroli and jasmine with a fruity, slightly bitter taste suggestive of peach. Note: This compound should not be confused with 2ethyl hexyl acetate. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 6 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.443 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay 99% of C10H20O2 Boiling point 208∞C

Specific gravity

1.418-1.421 Miscible in alcohol, most fixed oils, organic solvents; insoluble in water, 1:4 in 70% alcohol 0.865-0.868

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 2.50 0.40

Max. 6.00 0.87

Food Category Hard candy Nonalcoholic beverages

Usual 2.10 0.85

Max. 4.70 1.60

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: Detection: 23 to 47 ppb Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of green tea, Heracleum giganteum L., orange peel, lemon peel, grapefruit peel, mandarin peel, Satsuma mandarin peel and pummelo peel. Also reported found in Ocimum basilicum varieties, wheaten bread, cheddar cheese, red wine, sparkling wine and nectarine.

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3-OCTYL ACETATE Synonyms: 3-Octanol, acetate (8CI) (9CI); 3-Octyl acetate; 1-Ethyl hexyl acetate CAS No.: CoE No.:

4864-61-3 2347

FL No.: EINECS No.:

09.294 225-471-1

FEMA No.: JECFA No.:

3583 313

NAS No.:

3583

Description: 3-Octyl acetate has a characteristic, complex aroma with a rose and jasmine note and an apple-lemon undertone with a sweet, peach-like flavor. Consumption: Annual: 566.67 lb Individual: 0.0004802 mg/kg/day Regulatory Status: CoE: Used Provisionally. Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 0.750 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% of C10H20O2 187∞C

Specific gravity

1.414-1.419 Soluble in alcohol, most fixed oils, propylene glycol; slightly soluble in water 0.856-0.860

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Meat products

Usual 2.07 2.61 1.92 2.60

Max. 4.39 2.61 4.00 2.60

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.88 5.00 2.00

Max. 4.00 10.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the pennyroyal oil (Mentha pulegium L.), spearmint oil (Mentha spicata L.), Scotch spearmint oil (Mentha cardiaca Ger.), other Mentha oils and heated beef fat.

OCTYL BUTYRATE Synonyms: Butanoic acid, octyl ester (9CI); Butyric acid, octyl ester (8CI); Octyl butanoate; Octyl butyrate; n-Octyl butyrate; n-Octyl n-butyrate CAS No.: CoE No.:

110-39-4 272

FL No.: EINECS No.:

09.496 203-762-4

FEMA No.: JECFA No.:

2807 155

NAS No.:

2807

Description: Octyl butyrate has a green, herbaceous odor remotely reminiscent of orange, but more so of galbanum and parsley and a sweet, melon-like flavor.

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Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved.: Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.060 mg IOFI: Nature Identical Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point

244∞C

Specific gravity

1.421-1.434 Soluble in alcohol; practically insoluble in water 0.8549 at 30∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 12.24 3.66

Max. 0.60 18.05 5.73

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.67 1.42 9.41

Max. 5.94 2.56 15.17

Synthesis: From n-octanol and butyric acid in the presence of HCl. Aroma threshold values: Detection: 8.2 ppm Taste threshold values: Taste characteristics at 20 ppm: Waxy, fruity and green with a sweet, creamy nuance. Natural occurrence: Reported found in the essential oil of Heracelum villosum Fisch. and from the fruits of Pastinaca sativa. Also reported found in fresh apple, orange juice, melon, strawberry fruit, beer, purple passion fruit juice, purple passion fruit, yellow passion fruit, fresh plums, mountain papaya and okra.

n-OCTYL FORMATE Synonyms: Formic acid, octyl ester (8CI) (9CI); Octyl alcohol formate; Octyl formate; n-Octyl formate; n-Octyl methanoate CAS No.: CoE No.:

112-32-3 342

FL No.: EINECS No.:

09.075 203-959-5

FEMA No.: JECFA No.:

2809 122

NAS No.:

2809

Description: n-Octyl formate has a fruity odor with a rose-orange note and a bitter flavor, refreshingly fruity green at low concentrations. Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Trade association guidelines: FEMA PADI: 1.469 mg Empirical Formula/MW:

IOFI: Artificial

C9H18O2/158.24 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

96% of C9H18O2 200∞C

Specific gravity

1.418-1.420 Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 70% alcohol, remains in solution to 10 ml 0.869-0.874

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 9.27 1.83

Max. 0.60 17.00 3.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.30 0.43 8.35

Max. 4.21 0.70 15.98

Synthesis: By esterification of n-octyl alcohol with formic acid; by boiling n-octyl chloride with formamide in the presence of small amounts of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Scotch spearmint oil and roast beef.

OCTYL 2-FUROATE Synonyms: 2-Furancarboxylic acid, Octyl ester; 2-Furoic acid, hexyl ester; Octyl 2-furancarboxylate CAS No.: CoE No.:

39251-88-2 FL No.: n/a EINECS No.:

13.073 254-378-9

FEMA No.: JECFA No.:

3518 750

NAS No.:

3518

Description: Octyl 2-furoate has a waxy, caramel odor. This compound is also reported as having a sweet, fruity, heavy odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI of 0 to 0.5. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.100 mg IOFI: Nature Identical Empirical Formula/MW: C13H20O3/224.30

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Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless-to-pale-straw liquid

Solubility

Assay Boiling point

98% (min) 126-127∞C at 6 mmHg

Specific gravity

1.466-1.472 Insoluble in water; miscible in fat and alcohol 0.984-0.990

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatins, puddings

Usual 20.00 10.00 10.00

Max. 20.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 20.00

Max. 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, fatty, brown, brothy and mushroom-like with a green metallic nuance. Natural occurrence: Reported found in cooked blackberry.

OCTYL HEPTANOATE Synonyms: Octyl heptoate; Octyl heptylate; Heptanoic acid, octyl ester; Octyl heptanoate CAS No.: CoE No.:

5132-75-2 366

FL No.: EINECS No.:

09.094 225-882-6

FEMA No.: JECFA No.:

2810 171

NAS No.:

2810

Description: Octyl heptanoate has a characteristic fruity, slightly fatty odor and a corresponding flavor. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.293 mg IOFI: Artificial Empirical Formula/MW: C13H30O2/242.41 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point

290∞C

Specific gravity

1.43488 Soluble in most organic solvents; insoluble in water 0.852 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

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Synthesis: By esterification of n-octyl alcohol with heptanoic acid in the presence of mineral acids. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTYL ISOBUTYRATE Synonyms: Caprylyl isobutyrate; Isobutyric acid, octyl ester (8CI); Octyl isobutyrate; nOctyl isobutyrate; Octyl 2-methylpropanoate; Propanoic acid, 2-methyl-, octyl ester (9CI) CAS No.: CoE No.:

109-15-9 593

FL No.: EINECS No.:

09.473 203-651-0

FEMA No.: JECFA No.:

2808 192

NAS No.:

2808

Description: Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root. It has a sweet flavor suggestive of grape. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.372 mg IOFI: Nature Identical Empirical Formula/MW: C12H24O2/200.32 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless-to-pale-yellow liquid 98% of C12H24O2 245∞C

Refractive index 1.420-1.425 Solubility 1:1 in 95% alcohol Specific gravity 0.869-0.874

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 2.00 0.50 0.90

Max. 3.50 0.50 2.40

Food Category Nonalcoholic beverages Soft candy

Usual 0.60 2.00

Max. 2.00 3.50

Synthesis: Esterification of n-octanol with isobutyric acid. Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 30 ppm: Creamy, waxy, fruity, earthy and fatty. Natural occurrence: Reported found among the volatile components of hop. Also reported found in grapefruit juice and babaco fruit (Carica pentagona Heilborn).

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n-OCTYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, octyl ester (9CI); Isovaleric acid, octyl ester (8CI); Octyl isovalerate; Octyl 3-methylbutanoate; n-Octyl-3-methylbutyrate CAS No.: CoE No.:

7786-58-5 446

FL No.: EINECS No.:

09.451 232-100-7

FEMA No.: JECFA No.:

2814 200

NAS No.:

2814

Description: n-Octyl isovalerate has a strong odor reminiscent of fatty aldehyde with an apple–pineapple undertone. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.470 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2000) Appearance

Colorless-to-pale-yellow liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point

245∞C

Specific gravity

1.418-1.420 Soluble in alcohol; insoluble in water 0.86 at 20∞/20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.00 3.00 1.70

Max. 12.00 4.00 2.35

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.40

Max. 2.00 4.10

Synthesis: By esterification of n-octanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile constituents of the aroma of fresh Florida orange juice and babaco fruit (Carica pentagona Heilborn).

OCTYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, octyl ester; Octyl 2-methylbutyrate CAS No.: CoE No.:

29811-50-5 FL No.: 10866 EINECS No.:

09.537 249-872-6

FEMA No.: JECFA No.:

3604 209

NAS No.:

3604

Description: Octyl 2-methylbutyrate has a butterscotch, sweet-fruity, orange, berry, winy, whiskey odor.

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Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.140 mg IOFI: n/a Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance Assay

Colorless liquid 99.5

Refractive index Specific gravity

1.425 0.8557 at 20∞/20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.50 2.00 0.50 0.20 0.50

Max. 2.00 5.00 1.00 0.50 2.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 1.00 0.50 1.00 0.50

Max. 2.00 1.00 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, fruity and creamy with a good mouthfeel. Natural occurrence: Reported found in Scotch spearmint oil and strawberry.

OCTYL OCTANOATE Synonyms: n-Octyl octoate; Octyl octylate; Octanoic acid, octyl ester (8CI) (9CI); Octyl caprylate; n-Octyl caprylate; Octyl octanoate CAS No.: CoE No.:

2306-88-9 395

FL No.: EINECS No.:

09.114 218-980-5

FEMA No.: JECFA No.:

2811 177

NAS No.:

2811

Description: Octyl octanate has a faint, fatty odor reminiscent of green tea and an oily, fruity, sweet, mildly green taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.126 mg IOFI: Nature Identical Empirical Formula/MW: C16H32O2/256.44

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Specifications: (JECFA, 2000) Appearance Assay Boiling point Melting point

Colorless liquid 98% (min) 306-307∞C –18∞C

Refractive index Solubility Specific gravity

1.4352-1.4925 Soluble in alcohol; insoluble in water 0.8554

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 0.50 0.33

Max. 1.00 1.16 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.42 0.33 0.54

Max. 1.02 1.00 1.20

Synthesis: By esterification of octanoic acid with octyl alcohol in the presence of HCl catalyst; or by passing vapors of octanoic acid and hydrogen over a copper chromium oxide catalyst at high temperature (320∞C). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

n-OCTYL PHENYLACETATE Synonyms: Benzeneacetic acid, octyl ester; Octyl benzeneacetate; Octyl phenylacetate; Octyl-a-toluate; n-Octyl-a-toluate CAS No.: CoE No.:

122-45-2 230

FL No.: EINECS No.:

09.703 n/a

FEMA No.: JECFA No.:

2812 n/a

NAS No.:

2812

Description: n-Octyl phenylacetate has a pleasant, slightly fatty, citrus-like odor. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.422 mg IOFI: Artificial Empirical Formula/MW: C16H24O2/248.37 Specifications: (Burdock, 1997) Appearance Specific gravity

Colorless, viscous liquid 0.983 at 15.5∞C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 1.70 1.70

Max. 1.00 2.67 2.67

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of n-octanol with phenylacetic acid. Aroma threshold values: n/a

Usual 1.05 1.03 2.33

Max. 1.80 1.50 3.20

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTYL PROPIONATE Synonyms: Octyl propanoate; n-Octyl propanoate; Octyl propionate; n-Octyl propionate; Propanoic acid, octyl ester (9CI); Propionic acid, octyl ester (8CI) CAS No.: CoE No.:

142-60-9 407

FL No.: EINECS No.:

09.126 205-548-6

FEMA No.: JECFA No.:

2813 145

NAS No.:

2813

Description: Octyl propionate has a complex, waxy odor reminiscent of myrtle berries with a pineapple undertone. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.911 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1998) Appearance

Colorless-to-pale-yellow liquid

Assay

95% (min)

Boiling point 225-228∞C at 15 mmHg

Refractive index 1.419-1.430 Soluble in alcohol, propylene Solubility glycol; insoluble in water Specific gravity 0.8700-0.87044 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.50 3.00 1.56

Max. 8.25 4.75 2.68

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 4.96

Max. 2.00 7.64

Synthesis: By esterification of n-octanol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, estry, fruity and berry with a tropical, jammy note. Natural occurrence: Reported found in oil of hop and strawberry fruit.

OLEIC ACID Synonyms: Butter acids; Elaic acid; Elaidoic acid; trans-Elaidic acid; cis-Octadec-9-enoic acid; 9-Octadecenoic acid; cis-9-Octadecenoic acid; cis-delta(9)-Octadecenoic acid; cisdelta(sup 9)-Octadecenoic acid; 9-Octadecenoic acid, cis-; 9-Octadecenoic acid (Z)-(9CI); Z-9-Octadecenoic acid; (Z)-9-Octadecenoic acid; 9,10-Octadecenoic acid; Oelsauere; Oleic

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acid; cis-Oleic acid; delta9-cis-Oleic acid; delta(9)-cis-Oleic acid; Oleic acid, pure; Oleinic acid CAS No.: CoE No.:

112-80-1 n/a

FL No.: EINECS No.:

08.013 204-007-1

FEMA No.: JECFA No.:

2815 333

NAS No.:

2815

Description: Oleic acid has a faint, fatty odor. This acid darkens on oxidation with a lard-like odor and taste. Consumption: Annual: 8466.67 lb Individual: 0.007175 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1646 FDA (other): Approved as an excipient (CDER, 1996) JECFA: Evaluated toxicologically and considered for specifications (1998) Trade association guidelines: FEMA PADI: 73.080 mg IOFI: Nature Identical Empirical Formula/MW: C18H34O2/282.47 Specifications: (FCC, 1996) Acid value Heavy metals as Pb Iodine value Residue on ignition

Between 196 and 204 Not more than 10 mg/kg Between 83 and 103 Not more than 0.01%

Saponification value Titer (solidification point) Unsaponifiable matter Water

Between 196 and 206 Not more than 10∞ Not more than 2% Not more than 0.4%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 216.20 529.20 541.30 3624.00 2.16 2.18 17.50 25.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 101.40 318.10 1.50 5.50 23.50 30.00

Synthesis: Obtained from fats. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, banana, cranberry, guava, grapes, melon, papaya, ginger, hop oil, ginger, beef fat, beer, rum, whiskies, cider, sherry, tea, goat milk, butterfat, celery, cheese, blue cheese, munster cheese, other cheeses, cognac, country cured ham, pork fat, potato, raspberry oil, tomato, peanut oil, coconut meat, avocado, mushroom, fenugreek, tamarind, kelp, cardamom, rice, dill seed, sake, buckwheat, malt, wort, roasted chicory root and Cape gooseberry.

OLIBANUM Botanical name: Boswellia carterii Birdw. and other species of Boswellia Botanical family: Burseraceae Other names: Frankincense Foreign names: Encens oliban (Fr.), Weihrauch, Olibanum (Ger.), Olibano (Sp.), Olibano (It.)

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Description: Olibanum is a gum resin secreted by several Boswellia species that grow extensively from southern Arabia to Somaliland. The small trees or shrubs yield an exudate after incisions are made on the bark; it consists of a milky liquid that hardens into small, yellowish droplets commercially known as incense tears. The tears are sorted; the most valuable quality (white tears) is sold as burning incense, while the less valuable qualities (powder and fragments) are used in flavors and perfumes because of their more reasonable cost. The part used is the gum resin exudate. The resin absolute is a plastic mass of light-amber color and balsamic odor. Derivatives: Resin Absolute, Resinoid, Absolute: Since the gum resin is up to 75% soluble in alcohol, a resin absolute is prepared by filtration and vacuum concentration of the alcoholic solution. The resinoid is obtained by solvent extraction of the resin. Sometimes heat is employed to increase the yields, but this method yields products with a slightly different odor than the cold-extracted resinoid. An absolute also can be prepared by alcoholic extraction of the resinoid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Gummo-oleoresin and resinoid: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: Baked goods 5.81, frozen dairy 2.39, meat products 11.22, nonalcoholic beverages 1.54, alcoholic beverages 6.57, gelatins, puddings 1.75, soft candy 3.66 FDA: See below, Olibanum Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Gum resin from B. sacra contains gum 27 to 35%, resin 60 to 70% and essential oil 4 to 7%. Aroma threshold values: n/a Taste threshold values: n/a

Olibanum Oil Other names: Gum olibanum; Incense oil; Olibanum albarome; Olibanum gum; Olibanum hypersoluble; Olibanum resinoid; Oils, olibanum; Olibanum resinoid A; Olibanum resinoid B; Olibanum SL CAS No.: CoE No.:

8016-36-2 93

FL No.: EINECS No.:

05.005 n/a

FEMA No.: JECFA No.:

2816 n/a

NAS No.:

2816

Description: The oil, obtained by steam distillation of the trees B. carterii Birdw. and other Boswellia species, has a balsamic, slightly citrine odor. Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: See above, Olibanum. FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.106 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 4.0

Refractive index

Between 1.465 and 1.482 at 20∞C (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Angular rotation Between –15∞ and +35∞ Ester value Between 4 and 40 Heavy metals (as Pb) Passes test

1451

Solubility in alcohol Passes test Specific gravity Between 8.862 and 0.889 (Part 2 of 2)

Physical–chemical characteristics: It is a pale-yellow liquid. It is soluble in most fixed oils and with a slight haze in mineral oil. It is insoluble in propylene glycol and glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.22 3.74 1.04 1.00

Max. 6.57 5.81 2.39 1.75

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.70 0.89 2.17

Max. 11.22 1.54 3.66

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Herbal green, piney, cooling eucalyptol, terpy, citrus with a woody, medicinal nuance.

ONION Botanical name: Allium cepa L. Botanical family: Liliaceae Foreign names: Ognon (Fr.), Zwiebel (Ger.), Cebolla (Sp.), Cipolla (It.) Description: Herbaceous plant originally from the Middle East, but today widespread throughout the world, because of the large consumption of the edible bulb. Numerous varieties of onion are cultivated all over the world. A. cepa is a common culinary onion. The stalk can reach approximately 1 m (39 in) in height. The bulb consists of several concentric tunics. Onion has a strong, pungent, lasting odor and a characteristic onion flavor. Derivatives: Oleoresin, fluid concentrated water extract, and the fluid extract: The first two derivatives are obtained by a special manufacturing processes from thermally pretreated bulbs in order to enhance some flavor topnotes, as well as the flavoring strength. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Onion Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Onion contains an acrid, volatile oil, uncrystallizable sugar, gum, albumen, woody fiber, acetic and phosphoric acids, phosphate and citrate of calcium and water. The oil is colorless, acrid and contains sulfur. Onion is mainly composed of a sulfur compound, C6H12S2. Aroma threshold values: n/a Taste threshold values: n/a

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Onion Oil Other names: Oil, onion; Oils, onion; Onion oleoresin; Plant extract, onion oil CAS No.: CoE No.:

8002-72-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2817 n/a

NAS No.:

2817

Description: Obtained by steam distillation of the bulbs with yields of about 0.02%. The physical–chemical constants vary widely, depending on the origin of the plant. The oil has a characteristic onion odor. Consumption: Annual: 59,333.33 lb Individual: 0.05028 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.079 mg IOFI: Natural Specifications: (FCC, 1996) Heavy metals (as Pb)

Passes test

Refractive index

Between 1.549 and 1.570 at 20∞C

Specific gravity Between 1.050 and 1.135

Physical–chemical characteristics: The oil is a clear, amber-yellow-to-amber-orange liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is insoluble in propylene glycol and glycerin. Essential oil composition: Main constituents of the oil are d-n-propyl disulfide and methyl-n-propyl dilsufide. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.98 8.92 52.68 826.30 1.00 1.04

Max. 0.99 11.59 52.68 826.30 1.90 1.99

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 1.68 5.03 0.99 17.00 0.99 10.00

Max. 3.36 6.97 1.89 20.00 1.89 10.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.25% weight: Alliaceous, onion, sauteed, fried, soupy and pungent.

OPOPANAX Botanical name: Opopanax chironium Koch (trueopopanax) or Commiphora erythraea Eng. var. glabrescens Botanical family: Umbelliferae (O. chironium) or Burseraceae (C. erythraea). Other names: Bisabol myrrh; Sweet myrrh Foreign names: Opoponax (Fr.), Opoponax (Ger.), Opoponaco (Sp.), Opopanax (It.) CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

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1453

Description: Opopanax is an oleo-gum-resin that oozes through incisions made on the bark of the tree. The exudate hardens on exposure to air, forming resinous, tear-shaped, more-orless regular lumps approximately the size of a nut; these are detached from the bark and used for the manufacture of the essential oil and other derivatives. The trees are native to Somaliland. Once opopanax resin was obtained from O. chironium Koch; today the entire production of resin is obtained from C. erythraea var. glabrescens Eng. O. chironium crude resin was offered in the form of regular, tear-shaped lumps of a brilliant red color. They were rather soft, shiny and easily grindable. The strong, aromatic odor was reminiscent of costus and lovage. The oleo-gum-resin exudate is the part used. Opopanax has a fresh, balsamic odor reminiscent of myrrh. The crude oleoresin has a reddish-brown, or sometimes yellowish-brown, color and sweet, balsamic, slightly spicy odor reminiscent of myrrh. The product is also known as bisabol or sweet myrrh. Derivatives: Resinoid and resin absolute. The resinoid, prepared by solvent extraction, is a semisolid mass. To prepare a pourable product, usually a high-boiling, odorless solvent is added prior to evaporation of the extractive solvent. The resin absolute is prepared by direct alcoholic extraction of the crude resin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Opopanax Gum FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Opopanax contains 50 to 80% of a water-soluble gum, 15 to 40% alcohol soluble resin and 5 to 9% essential oil. Aroma threshold values: n/a Taste threshold values: n/a

Opopanax Gum Other names: Opopanax, non-specific CAS No.: CoE No.:

9000-78-6 n/a

FL No.: EINECS No.:

n/a 232-558-8

Description: See above, Opopanax. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6121

Individual: 0.00000017 mg/kg/day

IOFI: Natural

Opopanax Non-Specific CAS No.: CoE No.:

977136-06-3 n/a

FL No.: EINECS No.:

Description: See above, Opopanax.

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6120

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Consumption: Annual: 23.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Individual: 0.00001977 mg/kg/day

IOFI: Natural

Opopanax Oil Other names: Oils, opopanax; Opopanax gum; Opopanax gum extract; Opoponax hyper soluble; Opopanax resin; Opopanax resinoid CAS No.: CoE No.:

8021-36-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6122

Description: The oil is obtained by steam distillation of the crude resin in approximately 3.5 to 10% yields. It has an intense, warm, balsamic odor. The oil tends to resinify on exposure to air. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value <4. 02 Optical rotation –90 to –3202 Refractive index 1.4880-1.5050 at 20∞C

Saponification value 4-20 Solubility 1:10 in 90% ethanol Specific gravity 0.867-0.932 2 at 25∞/25∞C

Physical–chemical characteristics: The oil is a yellow-to-greenish-yellow liquid. Essential oil composition: Its main constituents include bisabolene (C15H24) and a mixture of alcohols. Aroma threshold values: n/a Taste threshold values: n/a

Opopanax Tincture Other names: Opopanax, nonspecific CAS No.: CoE No.:

977091-81-8 n/a

FL No.: EINECS No.:

Description: See above, opopanax. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6322

Individual: <1.00 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

1455

IOFI: Natural

ORANGE BITTER Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Foreign names: Orange bigarade (Fr.), Bittere Pomeranze (Ger.), Naranja amarga (Sp.), Arancio amaro (It.) Description: Bitter orange is a tall tree, up to 10 m (33 ft) high, with dark-green oval leaves and flowers with five petals. The fruit has a green epicarp that turns yellow-orange on ripening, a spongy mesocarp and an endocarp consisting of succulent segments. Native to the Far East, bitter orange is cultivated extensively throughout the Mediterranean (especially Sicily), Guinea, the West Indies and Brazil; other nations are minor producers. A commercially important variety grows wild and also is cultivated in Paraguay. The parts used are the leaves and twigs (petitgrain), flowers (neroli bigarade) and peel. All oils and derivatives from bitter orange have a characteristic orange aroma with a bitter flavor. Derivatives: Raw bitter orange essence is transformed into bitter orange soluble essence by washing with low-proof alcohol. The soluble essence is used for the manufacture of special syrups and adjusted for strength accordingly (e.g., 1:50, 1:100, 1:200 and 1:400). By removing terpenes and sesquiterpenes by vacuum distillation or cold extraction with low-proof alcohol, the following are obtained: (1) terpeneless bitter orange essential oil and (2) sesquiterpeneless bitter orange essential oil. The tincture (20% in 65 to 70% or 90% ethanol) and the fluid extract are obtained from dried peels. Also see Neroli Bigarade, Derivatives. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Flower: Category 1 (no restriction on use) FDA: See below, Orange Flowers (Blossoms) Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: n/a Aroma threshold values: n/a Taste threshold values: n/a

Orange Flowers (Blossoms) Absolute CAS No.: CoE No.:

977049-65-2 136b

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2818 n/a

NAS No.:

2818

Description: Prepared from the petroleum-ether-extracted concrete of bitter orange flowers. An absolute is produced by alcohol extraction. The absolute has a very intense floral, fresh, long-lasting, delicate odor. Also see above, Orange Bitter. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Bitter orange blossom absolute: Category 1. Use level in ppm: Nonalcoholic beverages 6, alcoholic beverages 14, ices 13, candy 51, baked goods 51, gelatin desserts 12, other 52

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FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.601 mg IOFI: Natural Physical–chemical characteristics: The absolute is a dark-brown or dark-orange color, somewhat viscous liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual 1.64 2.68 2.87 2.46

Max. 4.24 9.05 4.46 4.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 0.34 0.67 1.68 32.47

Max. 0.86 1.55 3.28 32.47

Aroma threshold values: n/a Taste threshold values: n/a

Orange Flowers Bitter CAS No.: CoE No.:

977051-52-7 136 b

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2819 n/a

NAS No.:

2819

Description: See Orange, Bitter. Consumption: Annual: 75,000.00 lb Individual: 0.06355 mg/kg/day Regulatory Status: CoE: Flowers: Category 1 (no restriction on use). Use level: 100 to 2000 ppm FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.042 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.04 0.02 0.04

Max. 0.10 0.05 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 0.34 0.04

Max. 0.62 0.10

Aroma threshold values: n/a Taste threshold values: n/a

Orange Leaf Absolute CAS No.: CoE No.:

977091-84-1 n/a

FL No.: EINECS No.:

Description: See above, Orange Bitter. Consumption: Annual: 40.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

n/a n/a

FEMA No.: JECFA No.:

2820 n/a

NAS No.:

2820

Individual: 0.00003389 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.209 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.89 0.88 0.06

Max. 1.11 1.31 0.09

1457

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.49 0.88

Max. 0.15 0.83 1.31

Aroma threshold values: n/a Taste threshold values: n/a

Orange Peel CAS No.: CoE No.:

977070-86-2 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Orange Bitter. Consumption: Annual: 2,800,000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6392

Individual: 2.3728 mg/kg/day

IOFI: Natural

Orange Peel Bitter Extract Refer to Curacao Peel Extract.

Orange Peel Bitter Oil Other names: Bigarade oil, Bitter orange oil; Bitter orange peel solid extract; Neroli oil, bigarade petales extra; Neroli oil, selecta; Oils, bitter orange; Oils, orange, sour; Orange bitter oil; Orange oil, bitter CAS No.: CoE No.:

68916-04-1 FL No.: 136 a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2823 n/a

NAS No.:

2823

Description: Bitter orange peel oil can be obtained by the following methods: (1) expression of fresh fruit rinds (peel) using suitable machinery that ruptures the oil-bearing cells, followed by separation and purification by centrifugation or (2) steam distillation of peels. The quality of the product obtained by expression is quite different and considered of much higher quality than oil obtained by steam distillation. The oil has a fragrant, bitter flavor. Consumption: Annual: 8650.00 lb Individual: 0.007330 mg/kg/day Regulatory Status: CoE: Essential oil: Category 3 (with limits on furocoumarins). Use levels in ppm (rind expressed oil): Nonalcoholic beverages 80, alcoholic beverages 970, ices 109, candy 315, baked goods 588, gelatin desserts 320, others 1030 FDA: 21 CFR 182.20

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 73.185 mg Specifications: (Burdock, 1997) Aldehyde content (as decylaldehyde) Evaporation residue Optical rotation

IOFI: Natural

0.5-1.0%

Refractive index 1.4725-1.4755 at 20∞C

2-5 % + 88∞ to + 96∞ at 25∞C

Specific gravity

0.845-0.851 at 25∞/25∞C

Physical–chemical characteristics: Oil obtained by expression has a deep-yellow color. Essential oil composition: The main constituents include d-limonene, various acids, aldehydes and diesters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual Max. 68.38 105.00 4270.00 4270.00 35.00 45.00 267.70 424.00 58.69 90.26

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 87.48 137.60 1.11 7.25 20.00 23.00 259.00 259.00 220.80 305.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: With 5% sucrose and citric acid. Sweet, juicy, peely with woody citron nuances.

ORANGE SWEET Botanical name: Citrus sinensis L. Osbeck; C. aurantium var. dulcis L. Botanical family: Rutaceae Foreign names: Orange Portugal (Fr.), Suesse Pomeranze (Ger.), Naranja dulce (Sp.), Arancio dolce (It.) Description: Sweet orange is an evergreen tree of Oriental origin, 4 to 6 m (13 to 20 ft) high. It has a cylindrical trunk, alternate leaves and odorous flowers and fruits. The fruit has a green epicarp that turns yellow on ripening; a white spongy mesocarp; and an endocarp consisting of succulent segments bearing seeds. The Mediterranean countries in which it is cultivated include Italy (Sicily, Calabria and Campania), Algeria, Tunisia, Morocco, Spain and Israel; in addition, very important production occurs in California and Florida. It has enormous worldwide economic importance. In the various countries, cultivation is geared toward the production of (1) fruits for immediate consumption and (2) fruits to be used for the production of juices or essential oils. For this purpose the most suitable varieties have been selected. The parts used are the leaves (and small twigs), flowers, ripe fruits, small, whole, unripe, fruits, peels and juice. The oils and various derivatives from orange sweet have a mild-to-highly bitter, astringent flavor and a characteristic aroma. The juices are sweet and acidic or tart. Pulp juice is generally pasteurized and concentrated. Sulfur dioxide and other preservatives may be added depending on local laws. It can be distinguished commercially as turbid juice (pasteurized) or clear juice (non-pasteurized). Pasteurization serves to inactivate pectolytic enzymes in the juice that would tend to clarify the product on standing. Both types may contain pulp in varying amounts (large, medium or fine cells). Concentration is carried out in special equipment (batch, continuous, under vacuum with recovery of "supervolatiles,"

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1459

freezing, etc.) until a volume 5 to 7 times smaller than original is obtained. A 72∞ Brix concentrate is usually in large demand. Derivatives: Infusion, tincture, essential oils, terpeneless essential oil and soluble oil. From Peels: The tincture (20% in 70% ethanol) and the fluid extract are prepared from the dried peel. From Pulp: Juice is prepared by squeezing the pulp and filtering, using specially designed machinery. Dry residue 10 to 12%; Acidity: 1 to 2% (expressed as citric acid). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Rind: Category 1 (no restriction on use) FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The antioxidants present in sweet oranges include polyphenols, flavanones, anthocyanins, hydroxycinnamic acids and ascorbic acid. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively.108 Aroma threshold values: n/a Taste threshold values: n/a

Orange Oil Distilled CAS No.: CoE No.:

977091-83-0 143

FL No.: EINECS No.:

07.009 n/a

FEMA No.: JECFA No.:

2821 n/a

NAS No.:

2821

Description: The volatile oil obtained by distillation from the fresh peel or juice of the fruit of C. sinesis L. Osbeck with or without the previous separation of the juice, pulp or peel. It has a characteristic odor of fresh orange peel. Also see above, Orange Sweet. Consumption: Annual: 446,030.00 lb Individual: 0.3779 mg/kg/day Regulatory Status: CoE: Rind distilled oil: Category 1 (no restriction on use). Use levels in ppm: Baked goods 890.5, frozen dairy 156.6, meat products 24, condiments, relishes 329.3, soft candy 1653, jams, jellies 125, sweet sauce 7500, gelatins, puddings 890, nonalcoholic beverages 106.9, alcoholic beverages 45.24, gravies 200, hard candy 2460, chewing gum 1989 FDA: 21 CFR 146.146, 146.151, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 151.320 mg IOFI: Natural Specifications: (FCC, 1996) Between 1 and 2.5%, calculated as decyl aldehyde Angular rotation Between +94∞ and +99∞ Heavy metals Passes test (as Pb)

Aldehydes

108 Akpata

Refractive index Specific gravity Ultraviolet absorbance

and Akubor. (1999). Plant Foods Hum. Nutr. 54, 353.

Between 1.471 and 1.474 at 20∞C Between 0.840 and 0.844 Not more than 0.01

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Physical–chemical characteristics: Orange oil distilled is a colorless-to-pale-yellow liquid. It is soluble in most fixed oils, mineral oil and alcohol (with haze). It is insoluble in glycerin and propylene glycol. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual Max. 25.90 45.24 494.80 890.50 1989.00 1989.00 323.20 329.30 83.01 156.60 449.10 890.90 200.00 200.00

Food Category Hard candy Jams, jellies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 2460.00 125.00 18.60 60.98 1168.00 7300.00

Max. 2460.00 125.00 24.00 106.90 1653.00 7500.00

Aroma threshold values: n/a Taste threshold values: n/a

Orange Oil Terpeneless Other names: Oils, orange, sweet, terpene-free; Orange oil, concentrated; Orange oil, sweet, deterpenized; Orange oil sweet terpeneless; Orange oil sweet, terpeneless; Petitgrain oil, terpeneless CAS No.: CoE No.:

68606-94-0 FL No.: 143 EINECS No.:

07.009 n/a

FEMA No.: JECFA No.:

2822 n/a

NAS No.:

2822

Description: See above, Orange Sweet. Consumption: Annual: 58,833.33 lb Individual: 0.04985 mg/kg/day Regulatory Status: CoE: Use level in ppm: baked goods 40.46, frozen dairy 57.21, meat products 2, condiments, relishes 2, soft candy 42.59, jams, jellies 40, gelatins, puddings 52.03, Nonalcoholic beverages 58.76, alcoholic beverages 42.02, hard candy 122.9, chewing gum 387.5 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.800 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 18.88 21.60 100.00 6.61 1.00 14.08 19.75

Max. 42.02 40.61 100.00 387.50 2.00 57.21 52.03

Food Category Hard candy Jams, jellies Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 112.90 122.90 35.00 40.00 1.00 2.00 58.76 58.76 22.00 25.00 21.09 42.59

Aroma threshold values: n/a Taste threshold values: n/a

Orange Peel Sweet Extract CAS No.: CoE No.:

977091-82-9 FL No.: 143 EINECS No.:

07.009 n/a

FEMA No.: JECFA No.:

2824 n/a

NAS No.:

2824

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Description: See Orange, Sweet. Consumption: Annual: 4000.00 lb Individual: 0.003389 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Frozen dairy 400, soft candy 202.5, nonalcoholic beverages 140.6, alcoholic beverages 233.6, hard candy 399.5 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.412 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Hard candy

Usual 69.37 150.00 123.90

Max. 233.60 400.00 399.50

Food Category Nonalcoholic beverages Soft candy

Usual Max. 109.30 140.60 151.00 202.50

Aroma threshold values: n/a Taste threshold values: n/a

Orange Peel Sweet Oil Other names: Absolute orange flower; Absolute orange flower decoloree; Absolute orange flower from water; Absolute orange flowers; Absolute petitgrain; Citrus sinesis oil; Neat oil of sweet orange; Neroli oil; Neroli pommade; Oil of orange; Oil of sweet orange; Oil of sweet orange; Oil sweet orange; Oils, orange; Oils, orange, sweet; Orange flower absolute; Orange flower oil; Orange flower water absolute; Orange flower water, absolute; Orange flower, absolute; Orange leaf oil; Orange oil; Orange oil, concentrate; Orange oil sweet; Orange oil, sweet, expressed; Orange sweet oil, expressed; Sweet orange oil; Sweet orange oil, terpeneless CAS No.: CoE No.:

8008-57-9 143

FL No.: EINECS No.:

07.009 n/a

FEMA No.: JECFA No.:

2825 n/a

NAS No.:

2825

Description: From leaves; Small, Whole Unripe Fruits; Twigs; and Flowers: Petitgrain oil of sweet orange can be obtained from the above by steam distillation. Its production is low because of its limited application (perfumery). From Fruit (Peels): Sweet orange essential oil is extracted from peels of partially ripened fruits in 0.4 to 0.5% yields using suitable machinery for the rupturing of the oil-bearing cells (expression). A less valuable quality of essential oil is obtained by steam distillation of peels. Sweet orange oil has a characteristic odor and typical aromatic flavor. The cold-pressed sweet orange oil is obtained by expression, without the use of heat, from the fresh peel of the ripe fruit. It has a characteristic odor and taste of the outer part of fresh, sweet orange peel. Consumption: Annual: 3,619,100.00 lb Individual: 3.06703 mg/kg/day Regulatory Status: CoE: Rind expressed oil: Category 1. Rind distilled oil: Category 1. Use level in ppm: baked goods 853.9, frozen dairy 370.7, meat products 23, condiments, relishes 44.92, soft candy 717, gelatins, puddings 360.5, nonalcoholic beverages 166.7, alcoholic beverages 183.1, hard candy 1930, chewing gum 3817 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 59.023 mg Specifications: (FCC, 1996) Assay Angular rotation

Not less than 1.2% and not more than 2.5% of aldehydes calculated as decyl aldehyde Between +94∞ and +99∞

Heavy metals (as Pb)

Not more than 0.004%

Lead

Not more than 10 mg/kg

Refractive index Specific gravity Ultraviolet absorbance

IOFI: Natural Between 1.472 and 1.474 at 20∞C Between 0.842 and 0.846 California type: Not more than 0.13; Florida type: Not more than 0.24

Note: The above specifications are for cold-pressed oil. Physical–chemical characteristics: Sweet orange essential oil is a clear, mobile liquid, with a yellow-to-orange color. The cold-pressed oil is miscible with dehydrated alcohol and carbon disulfide. It is soluble in glacial acetic acid. The oil may contain a suitable antioxidant. Physical–chemical characteristics of the oil vary according to origin. Essential oil compostion: The essential oil contains more than 90% limonene, in addition to aldehydes, (decylic, octylic, nonylic and dodecylic) citral acids and esters. From the raw essence of sweet orange, the terpeneless essence can be obtained by vacuum distillation (with heat), by chromatographic separation or by extraction with low-proof alcohol. By washing the oil with low-proof alcohol, one obtains the soluble essence of sweet orange with yields of 1:50, 1:100, 1:200, 1:400; the essence is used in the flavoring of carbonated beverages, syrups, liqueurs, aperitifs and other products. Orange pastes for use in carbonated beverages are prepared using terpeneless essential oil, juices, pectins and sugars (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 49.51 183.10 303.60 853.90 886.90 3817.00 34.95 44.92 107.10 370.70 75.98 360.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 451.80 20.00 70.77 293.30

Max. 20.00 1930.00 23.00 166.70 717.00

NAS No.:

2826

Aroma threshold values: n/a Taste threshold values: n/a

Orange Peel Sweet Oil Terpeneless CAS No.: CoE No.:

977154-09-8 143

FL No.: EINECS No.:

07.009 n/a

FEMA No.: JECFA No.:

2826 n/a

Description: Various grades terpeneless and sesquiterpeneless, wax-free orange sweet oils are obtained from expressed sweet orange oils. Sweet orange oil yields a substantial amount of waxes compared to terpeneless lemon oil (see lemon oil). The oil has a sweet, but strongly aldehydic-sharp odor, not immediately reminiscent of orange peel. Consumption: Annual: 109,666.67 lb Individual: 0.09293 mg/kg/day Regulatory Status: CoE: Use level in ppm: Baked goods 75.43, frozen dairy 48.22, meat products 41, processed vegetables 2.3, condiments, relishes 2, soft candy 25.9, confection, frosting 75, gelatins, pud-

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dings 48.53, nonalcoholic beverages 12.44, alcoholic beverages 49.21, hard candy 356.3, chewing gum 14.83 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.730 mg IOFI: Natural Physical–chemical characteristics: The oil is a yellow liquid. This oil has a fair solubility, fresh aroma, good keeping quality and approximately 3 to 5 times the flavor strength of the natural oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual Max. 12.74 49.21 25.12 75.43 1483.00 1483.00 1.00 2.00 25.00 75.00 12.38 48.22

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 12.48 48.53 356.00 356.30 25.50 41.00 4.99 12.44 2.00 2.30 14.32 25.90

Aroma threshold values: n/a Taste threshold values: n/a

OREGANO Botanical name: Lippia spp. (usually Lippia graveolens HBK) Botanical family: Verbenaceae Other names: Mexican oregano, Mexican sage, orgianum, origan CAS No.: CoE No.:

977138-70-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2827 n/a

NAS No.:

2827

Description: Mexican oregano is, for all practical purposes, organoleptically indistinguishable from the species Origanum vulgare L. or Coleus ambionica. Thus, the name oregano is a general term applying to a particular herb flavor, rather than to a particular species of plant. Oregano is a perennial herb that is either common or wild and is a vigorous grower with oval leaves on stems up to 30 in. high. It has purple flowers that appear in late summer. The part used is the leaf. Consumption: Annual: 3,983,333.33 lb Individual: 3.3757 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 328.251 mg IOFI: Natural Essential oil composition: Screening of antimicrobial activity compounds in Lippia graveolens showed that most of compounds were flavonoids mono- and dihydroxylated in the B ring.109 Volatile oil from oregano contains carvacrol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 275.00 495.20

Max. 450.00 728.90

Food Category Milk products Other grains

Usual Max. 2900.00 2900.00 105.20 193.70 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes Fats, oils Gravies Meat products

Usual Max. 1235.00 3167.00 153.60 352.10 545.30 764.10 697.80 2070.00

Food Category Processed vegetables Snack foods Soups

Usual 654.80 917.30 140.10

Max. 2084.00 1294.00 151.40

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Oregano (other genera including Coleus, Lantana and Hyptis) CAS No.: CoE No.:

977138-69-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Several genera are included under this term. The important ones are as follows: Coleus ambionicus (Placranthus amboinicus) – Cuban oregano; Country borage; Spanish thyme. Lantana involucrata – (Mexican) oregano (Mexican oregano is a term also used to refer to Lippia graveolens); Hyptis pectinata – Comb hyptis; Hyptis suaveolens – Konivari; Bush tea plant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

ORIGANUM Botanical name: Origanum vulgare L. and other Origanum species Botanical family: Libiatae Foreign names: Origan (Fr.), Dosten (Ger.), Oregano (Sp.), Origano (It.) Description: Herbaceous plant, widespread throughout all continents; it grows wild in sunny spots or is cultivated. It reaches 30 to 80 cm (12 to 32 in.) in height and exhibits an oblique rhizome, erect flower-bearing stalks with lateral sterile stalks, opposite leaves and purple or white flowers (July to August) that form terminal spikes. The flowering tops are the only part used. Origanum has a fresh, herbaceous odor and a warm, burning flavor. The oil is obtained by steam distillation from the dried, flowering herb of various origanum species with yields of less than 1%. Confusion abounds regarding the identities of the sources of marjoram, origanum and thyme. A number of genera and species associated with these plants are identified. Details of species considered commercially important are summarized by Burdock (1997). A number of botanical sources are classified under the name “origans.” These species differ considerably in both odor and flavor characteristics. The so-called “wild marjoram” is the 109 Hernandez

et al. (2000). J. Ethnopharmacol. 73, 317.

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common herb Origanum vulgare, which is cultivated all over the world. The commercially known “oil of wild marjoram” is distilled from the plant Thymus martichina, which grows wild in the mountainous areas of central Spain. The latter, in turn, should not be confused with “Spanish origanum” (Thymus capitatus), which yields an essential oil with a high (about 50%) carvacrol content. The flavor of oregano is similar to that of majoram but slightly less sweet. Derivatives: Infusion (2%) and tincture (10% in 70% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Optical rotation Phenol content Refractive index

O. viride: l∞40; O. virens: –l∞24 O. viride: 45%; O. virens: 48.5% O. viride: 1.4991; O. virens: –l∞24

O. viride: 0.918; O. virens:0.92851 O. viride: 1:2; Solubility in 75% ethanol O. virens: 1:2.4 O. viride: 45%; Solubility in 80% ethanol O. virens:1:2.4 Specific gravity at 15∞C

Note: In Italy the varieties O. viride and O. virens are used. Specification for these two varieties are above. Essential oil composition: Thymol comprises the major portion of the phenols in some varieties, while others contain mainly carvacrol. Aroma threshold values: n/a Taste threshold values: n/a

ORRIS Botanical name: Iris germanica L. (including its variety florentina Dykes) and I. pallida Lam. Botanical family: Iridaceae Foreign names: Iris (Fr.), Iris (Ger.), Lirio (Sp.), Ireos (It.) Description: Orris is a perennial herbaceous plant that grows wild or can be cultivated. The various species are native to the Far East, but they are well acclimated to the Mediterranean regions as well. Their cultivation in Italy represents a flourishing industry. I. pallida Lam. is the best variety for extractive purposes, followed by I. germanica and I. florentina (cultivated mainly for ornamental purposes). Depending on the variety, the plant exhibits blue, deep blue, or whitish-blue veined flowers. It has an erect stem and radical leaves. It has large, horizontal, highly branched and fleshy rhizomes exhibiting a pleasant and persistent odor. The fragrance of I. pallida is most persistent. The peeled rhizomes (roots) are used after 2 years of aging. Commercial qualities include straight, twisted and knotty rhizomes. Orris has a violetlike odor with a fruity undertone. Derivatives: Fluid extract, concrete and absolute essence, resinoid and the tincture.

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Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: g-Irigermanal, obtained from the methanol extract of root of Iris germanica, exhibits a potent antiulcer activity.110 Orris root contains a large amount of starch, a small quantity of a crystalline, volatile substance, a brownish, soft, acrid resin and a small proportion of tannin. By distillation with water from 0.60 to 0.80% of a crystalline orris, camphor floats upon the surface of the distillate, which has been found to be chiefly myristic acid (C14H28O2). Aroma threshold values: n/a Taste threshold values: n/a

Orris Concrete Liquid Oil CAS No.: CoE No.:

977086-43-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2829 n/a

NAS No.:

2829

Description: Orris butter, or orris concrete, is obtained by steam distillation of dried ground rhizomes with yields ranging between 0.2 and 0.3%. Special techniques and prolonged distillation are required. The physical–chemical constants vary, depending on the origin of the rhizomes. The concrete has a violet-like fragrance. Orris Absolute: Orris absolute is obtained by alcoholic extraction of the concrete to separate the fatty acids and their esters. It may contain from 55 to 85% ketones (irone). Orris Resinoid: The resinoid is prepared by extracting the comminuted rhizomes with yields of 2.4 to 3.3% using benzene, or 1 to 2% using petroleum ether. An absolute can be prepared from the resinoid; this contains 62 to 78% ketones (irone). Consumption: Annual: 300.00 lb Individual: 0.0002542 mg/kg/day Regulatory Status: CoE: n/a FDA: See above, Orris. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.345 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Ester value

Between 175 and 235 Between 4 and 35

Heavy metals (as Pb) Passes test Melting point Between 38 and 50∞C

Physical–chemical characteristics: At room temperature, orris concrete from I. pallida Lam. is a light yellow-brown, solid mass; at 40 to 50∞C the product melts to a yellow or yellow-brown liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is insoluble in glycerin.

110 Muto

et al. (1994). Yakugaku Zasshi 114, 995.

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Essential oil composition: The oil contains 13 to 17% ketones (sometimes more) calculated as irone 83 to 86% free or partially esterified fatty acids (e.g., myristic), terpene and sesquiterpene alcohols, aldehydes and esters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 4.58 8.87 2.72 1.20 12.76

Max. 10.08 28.52 9.05 1.70 37.20

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.66 0.93 3.95 9.27

Max. 28.19 4.00 8.72 29.94

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, woody, sweet, irone-like with berry and melon nuances.

Orris Root Extract Other names: Iris; Iris absolute; Oils, orris; Orris; Orris absolute; Orris concrete; Orris concrete oil; Orris extract; Orris liquid; Orris oil; Orris oleoresin; Orris resin; Orris resinoid; Orris root extract; Orris root oil; Resinoid iris; Resinoid orris CAS No.: CoE No.:

977096-43-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Orris. Consumption: Annual: 2216.67 lb Regulatory Status: CoE: n/a FDA: See above, Orris. FDA (other): See above, Orris. JECFA: n/a Trade association guidelines: FEMA PADI: 7.245 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 46.85 19.31 3.68 31.45

Max. 218.80 52.92 3.68 92.62

2830 n/a

NAS No.:

2830

Individual: 0.001878 mg/kg/day

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

IOFI: Natural Usual 14.25 17.90 19.89

Max. 53.88 48.37 53.22

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, sweet, floral, ionone/ironelike with berry herbal nuances.

OSMANTHUS Botanical name: Osmanthus fragrans Botanical family: Oleaceae Other names: Osmanthus fragrans lour Description: Osmanthus is an evergreen shrub or small tree, up to 3 m (10 ft) tall and 2.1 m (7 ft) wide. The apricot-scented blossom is produced at any time of the year, but particularly in the spring (September through October). The part used is the flowers.

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Derivatives: Flower concrete and absolute (after alcohol extraction). The enfleurage method or infusion processes have also been used. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Among the carotenoids of osmanthus are all trans-b-carotene, all trans-a-carotene and neo-b-carotene B. In addition to cis-jasmone, g-decalactone and various d-lactones that contribute to the flavor of osmanthus, an extensive number of ionone derivatives and theaspirane derivatives derived from carotenoids are present. Aroma threshold values: n/a Taste threshold values: n/a

Osmanthus Absolute CAS No.: CoE No.:

977103-81-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3750 n/a

NAS No.:

3750

Description: The flowers of O. fragrans are extracted with petroleum ether to yield a concrete, from which absolute is prepared by alcohol extraction. Also see above, Osmanthus. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The absolute contains (as % of volatiles) linolenic acid 17.4%, linoleic acid 8.7, palmitic acid 8.6, b-ionone, oleic acid 7.0, dihydro-b-ionone 6.4, ethyl linolenate 6.3, (+)-decan-4-olide 4.0, ethylpalmitate 3.4, ethyl linoleate 3.1, dihdro-b-inol 3.0 and others. Aroma threshold values: n/a Taste threshold values: n/a

3-OXOBUTANAL, DIMETHYL ACETAL Synonyms: Acetoacetaldehyde dimethyl acetal; Acetoacetaldehyde, 1-(dimethyl acetal) (8CI); Acetylacetaldehydedimethylacetal; Acetylacetaldehyde dimethyl acetal; 2-Butanone, 4,4-dimethoxy-(9CI); 1,1-Dimethoxy-3-butanone; 4,4-Dimethoxybutanone; 4,4-Dimethoxyoxy-2-butanone; 3-Ketobutyraldehyde dimethylacetal; 3-Oxobutanal, dimethylacetal; beta-Oxobutyraldehyde dimethyl acetal; 3-Oxobutyraldehyde dimethyl acetal CAS No.: CoE No.:

5436-21-5 n/a

FL No.: EINECS No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a

06.038 226-605-1

FEMA No.: JECFA No.:

3381 593

NAS No.:

3381

Individual: 0.00000141 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 18.548 mg Empirical Formula/MW:

1469

IOFI: Artificial

C6H12O3/132.16 Specifications: (JECFA, 1999) Assay Boiling point

96% (min) 178∞C

Refractive index Specific gravity

1.414-1.424 0.993-0.998

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 8.00 100.00 4.00 4.00

Max. 160.00 500.00 80.00 80.00

Food Category Jams, jellies Meat products Processed vegetables Soft candy

Usual Max. 4.00 80.00 100.00 200.00 100.00 200.00 4.00 80.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Closely related materials (e.g., diethylacetal) reported in roasted cocoa.

2-OXOBUTYRIC ACID Synonyms: Butanoic acid, 2-oxo-; a-Ketobutyric acid CAS No.: CoE No.:

600-18-0 n/a

FL No.: EINECS No.:

08.066 209-986-9

FEMA No.: JECFA No.:

3723 589

NAS No.:

3723

Description: 2-Oxobutyric acid has a sweet, brown, caramel, creamy odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.686 mg IOFI: n/a Empirical Formula/MW: C4H6O3/102.09 Specifications: (JECFA, 2000) Assay Boiling point Melting point

98% (min) 80-82∞C at 16 mmHg 31-32∞C

Specific gravity Solubility

1.200 (d20/4∞C) Soluble in water and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 2.00

Food Category Nonalcoholic beverages

Usual Max. 1.00 1.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 12.00

Max. 12.00

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer and black tea.

3-OXODECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxodecanoic acid CAS No.: CoE No.:

91052-69-6 977148-03-0 n/a

FL No.:

09.552

FEMA No.: 3767 NAS No.: n/a

EINECS No.:

293-231-3

JECFA No.: 914

Description: 3-Oxodecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 2 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.292 mg IOFI: Artificial Empirical Formula/MW: C10H17O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997; JECFA 2001) Acid value

2.0 (maximum)

ID test

Appearance

Solid, fatty flakes

Solubility

Assay

95% (minimum; by ester determination)

NMR spectra Soluble in fats, oils; insoluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter, milkfat and milkfat lipids.

Usual 20.00

Max. 50.00

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1471

3-OXODODECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxododecanoic acid CAS No.: CoE No.:

91052-70-9 977148-04-1 n/a

FL No.:

09.553

FEMA No.:

EINECS No.:

293-232-9 JECFA No.:

3768

NAS No.:

n/a

915

Description: 3-Oxododecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.292 mg IOFI: Artificial Empirical Formula/MW: C12H21O3R (R = mono- or diglyceride)/288 Specifications: (Burdock, 1997; JECFA 2001) Acid value Appearance Assay

2.0 (maximum) Solid, fatty flakes 95% (minimum; by ester determination)

ID test Melting point Solubility

NMR spectra 66-68∞C Soluble in fats, oil; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

3-OXOHEXADECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxohexadecanoic acid CAS No.: CoE No.:

91052-71-0 977148-07-4 n/a

FL No.:

09.554

FEMA No.:

EINECS No.:

293-233-4 JECFA No.:

3769

NAS No.:

n/a

917

Description: 3-Oxohexadecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

Individual: n/a

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JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.585 mg IOFI: Artificial Empirical Formula/MW: C16H29O3R (R = mono- or diglyceride)/344 Specifications: (Burdock, 1997; JECFA 2001) Acid value Appearance

2.0 (maximum) Fatty flakes, solid

ID test Melting point

Assay

95% (minimum; by ester determination)

Solubility

NMR spectra 81-84∞C Soluble in fats, oils; insoluble in water; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 4.00

Max. 20.00

Food Category Imitation dairy

Usual 40.00

Max. 75.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

3-OXOHEXANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxohexanoic acid CAS No.: CoE No.:

91052-72-1 977148-06-3 n/a

FL No.:

09.555

FEMA No.:

EINECS No.:

293-235-5 JECFA No.:

3770

NAS No.:

n/a

910

Description: 3-Oxohexanoic acid glyceride has a faint, fatty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.151 mg IOFI: Artificial Empirical Formula/MW: C6H9O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997; JECFA 2001) Acid value Appearance

2.0 (maximum) Fatty flakes, solid

ID test Melting point

NMR spectra 41-44∞C (Part 1 of 2)

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1473

Specifications: (Burdock, 1997; JECFA 2001) (Continued) Assay

95% (minimum; by ester determination)

Solubility

Soluble in fats, oils; insoluble in water; slightly soluble in ethanol (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 5.00

Food Category Imitation dairy

Usual 15.00

Max. 25.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter, milkfat and milkfat lipids.

3-OXOOCTANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxooctanoic acid CAS No.: CoE No.:

91052-68-5 977148-05-2 n/a

FL No.:

09.556

FEMA No.: 3771

EINECS No.:

293-230-8 JECFA No.: 911

NAS No.:

n/a

Description: 3-Oxooctanoic acid glyceride has a faint, fatty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.292 mg IOFI: Artificial Empirical Formula/MW: C8H13O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997; JECFA, 2001) Acid value

2.0 (maximum)

ID test

Appearance

Fatty flakes, solid

Solubility

Assay

95% (minimum; by ester determination)

NMR spectra Soluble in fat (oils); insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

Usual 20.00

Max. 50.00

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2-OXOPENTANEDIOIC ACID Synonyms: 2-Ketoglutaric acid; 2-Oxoglutaric acid; 2-Oxopentanedioic acid; Pentanedoic acid, 2-oxo; alpha-Ketoglutaric acid CAS No.: CoE No.:

328-50-7 653

FL No.: EINECS No.:

08.037 206-330-3

FEMA No.: JECFA No.:

3891 634

NAS No.:

n/a

Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.082450 mg IOFI: n/a Empirical Formula/MW: C5H6O5/146.10 Specifications: (JECFA, 1999) Appearance Assay

White to pale-yellow crystalline powder 99% (minimum)

Boiling point 323∞C

Identification test IR, MS, NMR spectra Melting point Solubility

115.3∞C Soluble in water at >1000 g/l at 20∞C and petrolatum at <100 g/ kg at 20∞C

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Fats, oils Frozen dairy Milk products

Usual 0.50 0.40 1.00 0.50

Max. 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Processed fruits Soups

Usual 0.10 0.10 0.10

Max. 5.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OXO-3-PHENYLPROPIONIC ACID Synonyms: 3-Phenyl-2-oxopropanoic acid; 3-Phenylpyruvic acid CAS No.: CoE No.:

156-06-9 n/a

FL No.: EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

08.109 205-847-1

FEMA No.: JECFA No.:

3892 n/a

NAS No.:

n/a

Individual: n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.160870 mg Empirical Formula/MW:

1475

IOFI: n/a

C9H8O3/154.24 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Breakfast cereals Cheese Chewing gum Confection, frosting Fruit ices Gelatins, puddings Hard candy Milk products

Usual 1.00 0.50 1.00 1.00 0.50 0.50 1.00 0.50

Max. 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Other grains Processed fruits Seasonings, flavors Soft candy Sugar substitutes Sweet sauce

Usual Max. 0.50 10.00 1.00 5.00 0.10 1.00 50.00 100.00 1.00 5.00 0.50 5.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-OXOTETRADECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxotetradecanoic acid CAS No.: CoE No.:

91052-73-2 FL No.: 977148-08-5 n/a EINECS No.:

09.557

FEMA No.:

3772

293-236-0

JECFA No.:

917

NAS No.:

n/a

Description: 3-Oxotetradecanoic acid glyceride has essentially no odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake when used as a flavoring agent (JECFA, 2002). Trade association guidelines: FEMA PADI: 0.571 mg IOFI: Artificial Empirical Formula/MW: C14H25O3R (R – mono- or diglyceride) Specifications: (Burdock, 1997; JECFA 2002) Appearance Acid value

Fatty flakes, solid 2.0

ID test Melting point

Assay

95% by ester determination

Solubility

NMR spectra 81-84∞C Soluble in fat; insoluble in water

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 4.00

Max. 10.00

Food Category Imitation dairy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Natural occurrence: Reported found in butter and milk.

Usual 25.00

Max. 50.00

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P PALMAROSA Botanical name: Cymbopogon martinii Stapf. var. motia Botanical family: Gramineae Other names: East Indian geranium Foreign names: Palmarosa (Fr.), Palmarosa (Ger.), Palmarosa (Sp.), Palmarosa (It.) Description: This rose-scented, herbaceous plant has long stems and terminal flowering tops. It grows wild or is cultivated on a limited scale in India, Java, Seychelles and more recently on the Comoro Islands and in Brazil. The wild grass usually is employed for distillation. The herb (leaves, stems and flowering tops) are the parts used. Palmarosa has a sweet, rose-like odor with an herbaceous undertone. Derivatives: Palmarosa oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Palmarosa Oil FDA: See below, Palmarosa Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The hexane and methanol extracts of the roots of C. martinii var. motia have been found to contain mainly fatty acids and common sterols. A new hydroxy unsaturated fatty acid, namely, 16-hydroxypentacos-14(z)-enoic acid, has also been isolated.111 Aroma threshold values: n/a Taste threshold values: n/a

Palmarosa Oil CAS No.: CoE No.:

8014-19-5 40

FL No.: EINECS No.:

06.006 n/a

FEMA No.: JECFA No.:

2831 n/a

NAS No.:

2831

Description: The oil is obtained by steam distillation of partially dried plants (Cymbopgon martinii) harvested during September and October. It has a rose-like odor and a characteristic, herbaceous undertone. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: Herb essential oil: Category 4 (with limits on estragole); use levels: Nonalcoholic beverages 5.8 ppm, frozen dairy 10.0 ppm, soft candy 17 ppm, baked goods 20 ppm, alcoholic beverages 6.3 ppm, gelatins, puddings 9.2 ppm FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

111 Siddiqui

and Misra. (2000). Z. Naturforsch. [C] 55, 843.

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Trade association guidelines: FEMA PADI: 2.696 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –2∞ and +3∞ Refractive index 1.470-1.476 at 20∞C Not less than 88.0% of total alcohols Not less than 4.0% and not more Assay for esters than 18.0% of esters, calculated as geranyl acetate (C12H20O2) Heavy metals (as Pb) Passes test Assay for alcohols

Solubility in alcohol

Passes test

Specific gravity

0.879-0.892

Physical–chemical characteristics: It is a light-yellow to yellow oil that is often hazy and brownish. It is soluble in most fixed oils and propylene glycol. It is soluble in mineral oil with turbidity and opalescence. It is practically insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.54 14.00 5.83

Max. 6.27 20.35 9.99

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.76 3.16 11.20

Max. 9.23 5.79 16.77

Aroma threshold values: n/a Taste threshold values: n/a

PALMITIC ACID Synonyms: Butter acids; Cetylic acid; Coconut oil fatty acids; Hexadecanoic acid (9CI); n-Hexadecanoic acid; n-Hexadecoic acid; Hexadecylic acid; Palmitate; Palmitic acid; Palmitic acid, pure; Pentadecanecarboxylic acid; 1-Pentadecanecarboxylic acid CAS No.: CoE No.:

57-10-3 n/a

FL No.: EINECS No.:

08.014 200-312-9

FEMA No.: JECFA No.:

2832 115

NAS No.:

2832

Description: Palmitic acid is virtually odorless. It is also reported as having a slight characteristic odor and taste. It is a mixture of solid organic acids obtained from fats consisting chiefly of palmitic acid (C16H35O2) with varying amounts of stearic acid (C16H36O2). Consumption: Annual: 4533.33 lb Individual: 0.003841 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.836 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.704 mg IOFI: Nature Identical Empirical Formula/MW: C16H32O2/256.43 Specifications: (FCC, 1996) Acid value

Between 204 and 220

Saponification value

205-2211, 418-1.421 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Hard, white, or faintly yellowish, somewhat glossy crystalline solid, or as a white or yellowish powder

Solubility

Practically insoluble in water; soluble in alcohol, ether, chloroform

Heavy metals (as Pb)

Not more than 10 mg/kg

Solidification point

Between 53.3 and 62∞C

Iodine value

Not more than 2.0

Unsaponifiable matter

Not more than 1.5%

Residue on ignition

Not more than 0.1%

Water

Not more than 0.2% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 2.79

Max. 2.80

Food Category Meat products

Usual 4.10

Max. 8.90

Synthesis: Obtained from fats and oils derived from edible sources. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, beef fat, preferments of bread, celery, cheddar cheese, blue cheese, Roquefort cheese, other cheeses, roasted cocoa bean, cognac, country cured ham, essential oil of lemon, heated milk, essential oil of sweet orange, pork fat, potato, black tea, tomato, banana, grapefruit juice, cranberry, guava, grapes, melon, papaya, pear, raspberry, strawberry, cinnamon, ginger, saffron, milk powder, fatty fish, chicken, lamb, hop oil, beer, rum, whiskies, grape wines, peanut oil, popcorn, soybean, coconut meat, avocado, cloudberry, plums, beans, mushroom, starfruit, marjoram, fenugreek, mango, tamarind, fig, kelp, cardamom, rice, prickly pear, dill, licorice, sake, buckwheat, corn oil, malt, wort, roasted chicory root, lemon balm, shrimp, crab, clam, scallop, Chinese quince, pawpaw and sweet grass oil.

PANSY Botanical name: Viola tricolor L. Botanical family: Violaceae Foreign names: Pensée sauvage (Fr.), Stiefm u tterchen (Ger.), Flor de la Trinidad, Pensiamento (Sp.), Viola tricolore (It.) CAS No.: CoE No.:

977068-82-8 483

FL No.: EINECS No.:

12.006 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6123

Description: This annual or perennial herb has glabrous, sometimes pubescent stems and spindle-shaped, crooked, nodose roots with several smaller fibrous roots. The lower leaves are roundish or cordate, slightly lanceolate; the upper leaves are oblong and crenate, with a long peduncle that supports the solitary axillary flowers exhibiting a many-colored (yellow, blue, purple) corolla. The fruits consist of dehiscent, loculicidal capsules; the fleshy seeds contain abundant amounts of albumin. The part used is the flowers. Derivatives: Decoction and infusion Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: Flowers: Category 5 (additional toxicological and/or chemical information is required). Use levels: Aromatized wines 0.2 g/l (max), liqueurs 0.4 g/l (max), alcoholic beverages 0.4 g/l. FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Main constituents include violanin and violaquercitrin. The latter glucoside yields quercetin, rhammose and mannose on hydrolysis. A resin, mucilages and natural gums associated with vegetal albumins and traces of methylsalicylate are also present (Burdock, 1997). Flowers are reported to contain 10 mg/g dry flower carotenoids (mainly violaxanthin 87%), anthocyanins (mainly violanin), rutin and traces of methyl salicylate. Herb is reported to contain flavonoids (0.4% whole plant) possibly including rutin and quercetin, salicylic compounds, phenolic acid and sterols (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

PAPRIKA112 Botanical name: Capsicum frutescens L., C. annum L. and similar varieties Botanical family: Solanaceae Other names: Cayenne pepper; Red pepper; Chilli pepper; Tabasco pepper; Bird pepper; Bird’s-eye-pepper CAS No.: CoE No.:

977006-45-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2833 n/a

NAS No.:

2833

Description: Capsicum annum is a large species, which includes many varieties with which Americans are familiar including chili pepper, bell pepper, cayenne, pimento and paprika. Paprika grows in temperate climates. It is an annual, shrub-like herb, usually growing slightly less than 1 m (39 in.) in height, with a woody stem and single, white flowers located at the junction of isolated leaves. The oblong pods (fruits) exhibit varying colors – yellow to red to black. The fruits have a taste less pungent than C. frutescens, which includes tabasco pepper and chili pepper. It is a small shrub similar to other capsicum species native to South America, but is generally larger than C. annum. It has a 2-to-3-year life span, has greenish-yellow flowers clustered at the base of lanceolate leaves, and small, oblong, intensely red pods, 1 to 3 cm (0.4 to 1.2 in.) long. Color is the most appreciated quality in paprika. Derivatives: Fluid extract, tincture (10% in 90% ethanol, or 20% in 60% ethanol) and oleoresins (also plated onto inert carrier) Consumption: Annual: 20,500,000.00 lb Individual: 17.3728 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.340: 182.10: 582.10 FDA (other): HOC (1992) JECFA: See below, Paprika, Oleoresin

112 Also

see Capsicum.

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Trade association guidelines: FEMA PADI: 837.378 mg Specifications: Acid-insoluble ash Moisture

<3% <12%

Total ash

1481

IOFI: Natural <10.5%

Composition: The best-known constituent accounting for the pungent flavor is decylene vanilylamide. The principal coloring in paprika is capsanthin, a coretenoid pigment, which is present in the outer, fleshy pericarp. The inner tissue and the seeds contain capsaicin contributing to the flavor and pungency. Paprika contains proteins (14.8 g/100 g), fat (13 g/100 g) and carbohydrate (55.7 g/100 g). Paprika is a rich source of vitamin A and C and contains bioflavonoids, in addition to other micronutrients. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Cheese Fats, oils Gravies Meat products

Usual Max. 472.40 641.70 641.00 641.00 3346.00 3793.00 220.00 257.00 2381.00 6117.00 222.30 467.00 626.80 4629.00

Food Category Milk products Nonalcoholic beverages Nut products Other grains Processed vegetables Snack foods Soups

Usual 328.00 1160.00 3000.00 3100.00 4655.00 2311.00 62.62

Max. 377.00 1160.00 4600.00 3100.00 9234.00 5235.00 167.90

NAS No.:

2834

Aroma threshold values: n/a Taste threshold values: n/a

Paprika Oleoresin Other names: Oleoresin paprika; Resins, oleo-paprika CAS No.: CoE No.:

68917-78-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2834 n/a

Description: Obtained by solvent extraction of the pods of C. annum L. with the subsequent removal of the solvent. It is evaluated only on a unit-color basis; the bulk of this material has a color value of 40,000 to 100,000. It has a characteristic odor with slight toasted richness. Consumption: Annual: 598,333.33 lb Individual: 0.5070 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: ADI: Not allocated (1989) Trade association guidelines: FEMA PADI: 66.684 mg IOFI: Natural Specifications: Appearance

Deep-red to deep-purplishred, somewhat viscous liquid

Color

Standardized according to label description

Residual solvent <8%

Residual solvent

Hexane, <25 ppm

Solubility

Partly soluble in alcohol with oily separation; soluble in most fixed oils; partly soluble in water

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Physical–chemical characteristics: Paprika oleoresin is a deep-red, somewhat viscous liquid. It frequently occurs as a two-phase mixture. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings

Usual Max. 5.00 20.00 63.04 64.41 156.00 630.00 772.00 840.20 391.50 1943.00 500.00 1000.00 3.00 4.99 3.00 5.00

Food Category Gravies Meat products Nonalcoholic beverages Nut products Other grains Processed vegetables Soft candy Soups

Usual 68.89 159.30 21.97 100.00 178.50 183.20 3.99 0.00

Max. 922.20 227.60 29.99 720.00 200.00 226.80 4.99 13890.00

Aroma threshold values: n/a Taste threshold values: n/a

Pepper, Red CAS No.: CoE No.:

28940-30-3 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2849 n/a

Description: See above, Paprika. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 101.22 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 244.604 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual Max. 160.30 581.20 489.60 1254.00 309.80 351.10 177.40 868.00 484.40 2262.00

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Food Category Milk products Processed vegetables Snack foods Soups

Usual 1579.00 873.90 36.00 1159.00

Max. 1579.00 1080.00 108.00 1181.00

Aroma threshold values: n/a Taste threshold values: n/a

PARAFFIN WAX Synonyms: Fischer–Tropsch Paraffin; Paraffin; Paraffin wax; Paraffin wax (petroleum); Paraffin waxes; Paraffin waxes and hydrocarbon waxes; Paraffin wax fume; Petroleum wax, crystalline; Poly(methylene)wax; Press aid; Synthetic paraffin wax, Fischer–Tropsch; Synthetic wax; Waxes, paraffin; Wax extract CAS No.: CoE No.:

8002-74-2 n/a

FL No.: EINECS No.:

n/a 232-315-6

FEMA No.: JECFA No.:

3216 n/a

NAS No.:

3216

Description: A white, practically tasteless and odorless wax that is very hard at room temperature. It is soluble in hot hydrocarbon solvents.

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Consumption: Annual: 1,643,333.33 lb Individual: 1.3926 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.615 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Withdrawn. Including low melting point wax and intermediate-point melting wax; previous ADI “not specified.” Withdrawn because toxicological effects were observed at all dose levels (1995) Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: CnH2n + 2 Specifications: (FCC, 1996)

Appearance

Less than 0.01 at 290 nm, in dehydronaphthalene at 88∞C White, hard at room temperature

Congealing point

Between 93.3 and 98.9∞C

Absorptivity

Lead

Not more than 3 mg/kg

Oil content Not more than 0.5% Soluble in hot hydrocarbon Solubility solvents

Heavy metals (as Pb) Not more than 0.002%

Reported uses (ppm): n/a Synthesis: Synthesized by the Fischer–Tropsch process from carbon monoxide and hydrogen, which are catalytically converted to a mixture of paraffin hydrocarbons. The lower molecular weight fractions are removed by distillation and the residue is hydrogenated and further treated by percolation through activated charcoal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

PARALDEHYDE Synonyms: Acetaldehyde, trimer; s-Trioxane; Eladehyde; Paracetaldehyde; Paral; 2,4,6Triethyl-1,3,5-trioxane; 2,4,6-Triethyl-1,3,5-trioxacyclohexane CAS No.: CoE No.:

123-63-7 594

FL No.: EINECS No.:

05.053 204-639-8

FEMA No.: JECFA No.:

4010 n/a

NAS No.:

n/a

Description: Paraldehyde has a characteristic aromatic odor and warm, but disagreeable burning taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Approved, Beverages: 5 ppm; Food: 20 ppm FDA: 21 CFR 177.2410 FDA (other): 21 CFR 13008.14 (Schedule IV drug); 21 CFR 329.1 (Habit forming drug) JECFA: n/a Trade association guidelines: PADI: 13.544 mg (FEMA) IOFI: n/a

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Empirical Formula/MW: CH3

C6H12O3/132

O H3C

O O

CH3

Specifications: Appearance

Colorless liquid

Solubility

Assay >97% Boiling point 123-124∞C

Specific gravity

Soluble in 8 parts water at 25∞C; miscible with alcohol, chloroform, ether and oil 0.99

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy

Usual 15.00 80.00 3.00 80.00 15.00 15.00 15.00 10.00

Max. 40.00 200.00 12.00 200.00 100.00 100.00 100.00 60.00

Food Category Fruit ices Gelatins, puddings Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 8.00 10.00 20.00 5.00 5.00 3.00 15.00 20.00

Max. 40.00 50.00 89.00 30.00 40.00 20.00 50.00 60.00

Synthesis: Prepared by the polymerization of acetaldehyde catalyzed by hydrochloric acid and sulfuric acid at medium to high temperatures. Aroma threshold values: Recognition at 0.02 to 0.025 mg/m3 (air). Taste threshold values: n/a Natural occurrence: Reportedly present in onion, potato, pork, grape brandy and wine (white).

PARSLEY Botanical name: Petroselinum satium Hoffm. (Apium petroselinum L., Carum petroselinum Benth. and Hook.) Botanical family: Umbelliferae Other names: Rock parsley; Garden parsley Foreign names: Persil (Fr.), Petersilie (Ger.), Perejil (Sp.), Prezzelmolo (It.) CAS No.: CoE No.:

977051-58-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2835 n/a

NAS No.:

2835

Description: Parsley is an annual or biennial herb that grows wild or is cultivated throughout the Mediterranean regions, Hungary, Germany, France, Holland and the U.S. The plant has spindle-shaped roots; ternately pinnate, decompound leaves with toothed, ovate leaflets; yellowish-green flowers in umbellate clusters; ovoid fruits; and carpels marked with five prominent ribs. The parts used are the leaves, flowering tops, ripe seeds and roots. Parsley has a warm, herbaceous, fresh odor and a warm, spicy aromatic, bitter taste. Derivatives: Infusions and decoctions (from roots; for pharmacologic use only), oleoresin (from seeds) Consumption: Annual: 7,733,333.33 lb Individual: 6.5536 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10

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FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Parsely oil comprises approximately 0.1, 0.3 and 2 to 7% of the root, leaf and fruit, respectively. The essential oils of leaves and root show approximately the same composition. Myristicin is the main component and terpenes are found in significant amounts. In contrast, the essential oil from the fruits (3 to 6%) is either dominated by myristicin (60 to 80%; mostly var. tuberosum) or apiol (70%; mostly var. foliosum). Another chemical reported present is allyl tetramethoxy benzene (55 to 75%). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual 3773.00 4987.00 664.90 283.40 2072.00

Max. 7511.00 5066.00 1591.00 419.00 4082.00

Food Category Other grains Processed vegetables Snack foods Soups

Usual 426.20 14963.00 650.70 1162.00

Max. 486.60 14963.00 715.30 5085.00

Aroma threshold values: n/a Taste threshold values: n/a

Parsley Oil Other names: Oil of parsley; Oils, parsley; Parsley herb oil; Parsley leaf oil; Parsley oil; Parsley seed oil CAS No.: CoE No.:

8000-68-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2836 n/a

NAS No.:

2836

Description: Parsley Seed Essential Oil: Parsley seed essential oil is obtained by steam distillation of the ripe seeds in approximately 1.5 to 3.5% yields. The oil has a warm, spicy odor with a bitter, warm, aromatic taste. Parsley Leaf Oil: Parsley leaf oil is obtained by steam distillation of leaves and flowering tops in very low yields (0.06%). This oil exhibits a much harsher, herbaceous note than the seed oil. Parsley Herb Essential Oil: Parsley herb essential oil is obtained by distilling the whole plant, excluding the root. It is a pale-yellow-to-greenish-yellow liquid with a pronounced herbaceous odor and a warm, bitter, slightly burning taste. Consumption: Annual: 816.67 lb Individual: 0.0006920 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.504 mg IOFI: Natural Specifications: (FCC, 1996) Herb oil: Between 1.503 and 1.530; seed oil: Between 1.513 and 1.522

Acid value

Herb oil: Not more than 2; seed oil: Not more than 4

Refractive index

Angular rotation

Herb oil: Between +1∞ and –9∞; seed oil: Between –4∞ and -10∞

Solubility in alcohol Seed oil: Passes test (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Heavy metals (as Pb) Passes test (both oils)

Specific gravity

Herb oil: Between 0.908 and 0.940; seed oil: Between 1.040 and 1.080 (Part 2 of 2)

Physical–chemical characteristics: Parsely herb oil: It is a yellow-to-light-brown liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. Parsley Seed Oil: It is a more or less viscous, yellowish-to-yellow-amber liquid that sometimes deposits crystals on being chilled. Seed oil is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. For additional characteristics refer to Burdock (1997). Essential oil composition: Main constituents, in addition to apiole, include a-pinene, myristicin, traces of conjugated coumarins, ketones, aldehydes, a solid hydrocarbon (m.p. 69∞C) and traces of phenolic compounds (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 1.05 19.48 45.36 0.93 7.00 2.05

Max. 2.23 24.43 64.25 1.02 10.00 6.15

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 37.87 0.99 0.80 3.15 33.31

Max. 62.68 2.02 1.00 6.33 66.25

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Spicy, fresh, green herbal, vegetative and woody.

Parsley Oleoresin CAS No.: CoE No.:

8025-95-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2837 n/a

NAS No.:

2837

Description: Parsley leaf oleoresin and parsley seed oleoresin are obtained by solvent extraction of the dried herb and dried seeds, respectively, from Petroselinum crispum (P. Miller) Nyman ex A.W. Hill. The leaf oleoresin is a brown to green liquid, while the seed oleoresin is a deep-green, semiviscous liquid. Also see above, Parsley. Consumption: Annual: 2083.33 lb Individual: 0.001765 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 37.251 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 9.19 151.40 318.90 10.00 60.00

Max. 18.47 178.90 392.30 10.00 100.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 124.90 178.70 10.00 20.00 30.00 50.00 28.00 37.00

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Aroma threshold values: n/a Taste threshold values: n/a

PASSION FLOWER Botanical name: Passiflora incarnata L. Botanical family: Passifloraceae Other names: Passiflora; Passion fruit; Granadilla (species with edible fruit); Maypop; Apricot vine; Water lemon; Wild passion flower Foreign names: Passiflore purpurine (Fr.), Passionsblume (Ger.), Pasionaria (Sp.), Passiflora (It.) CAS No.: CoE No.:

977001-53-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6124

Description: The passion flower is native to the U.S. and Brazil. It grows preferably in dry soils. The plant has woody, sarmentose stems covered by a grayish bark; axillary filiform tendrils; alternate, palmate, trilobed, finely dentate leaves terminated by glandular petioles. The solitary, odorous, white flowers are borne by articulate peduncles. The flowers have five petals, sepals and stamens, three stigmas and a crown of filaments. The dehiscent berries (fruits) are almost spherical and contain ovate seeds covered by the aril. The parts used are the leaves and flowers. More frequently, all the branches are used, complete with leaves harvested after the appearance of the first fruits. Derivatives: Fluid extract, soft aqueous extract, dried extract, alcoholic extract and infusion (2%) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Main constituents include alkaloids (harmine, harmalot, harmane), flavonoids, maltol and cyanogenic glycosides. Flavonoids (2.5%) include flavone diC-glycosides, shaftoside, isovitexin isoshaptoside, vicenin, isoorientin, saponarin, lucenin and passioflorine. The passion flower also contains phenolic, fatty, palmitic, oleic, linoleic, linolenic, formic, butyric and myristic acids. Aroma threshold values: n/a Taste threshold values: n/a

Passion Flower Extract Other names: May pops; Pasiflora; Passiflora extract; Pasiflora incarnata extract; Passiflora incarnata, extract; Passiflorae incarnatae extractum; Passion flower; Passionflower; Passion vine CAS No.: CoE No.:

8057-62-3 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Passion Flower. Consumption: Annual: 650.00 lb

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6411

Individual: 0.0005508 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

PATCHOULY Botanical name: Pogostemon cablin Benth. (P. patchouli Pellet. var. suavis Hook. F) and P. heyneanus Benth. Botanical family: Labiatae Foreign names: Patchouly (Fr.), Patchouli (Ger.), Pachuli (Sp.), Patchouli (It.) Description: Patchouly is a tender aromatic herb with characteristic inferiorly hirsute leaves, slightly lobed and toothed. The true patchouly, known as tilarn wangi and dhalurn wangi, is cultivated extensively in Indonesia and Malaysia and to a minor extent, in Madagascar, Seychelles, Brazil and Paraguay. The largest market centers are, however, Penang and Singapore. In recent years P. heyneanus (a flower-bearing, wild, patchouly variety) has been used for distillation as well. The part used is the leaf. Patchouly has a characteristic, persistent, slightly camphoraceous odor. Derivatives: Concrete and absolute. Patchouly leaves also can be extracted with solvents, (benzene) yielding approximately 5 to 6% concrete. The absolute is prepared from the concrete in approximately 75 to 80% yields. The concrete and absolute do not exhibit the slight moldy note of patchouly oil; they have pronounced fixative properties. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Patchouly Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Antimutagenic flavonoids found in patchouli include 7,4'-di-O-methyleriodictyol, 7, 3',4'-tri-O-methyleriodictyol and 3,7,4'-tri-O-methylkaempferol. In addition, three flavonoids, ombuine, pachypodol and kumatakenin, were isolated and identified from the dichrolomethane fraction prepared from patchouli.113 From the n-hexane extract of P. cablin, patchouli alcohol, pogostol, stigmast-4-en-3-one, retusin and pachypodol were tested and exhibited antiemetic effects.114 Aroma threshold values: n/a Taste threshold values: n/a

113 Miyazawa et al. (2000). J. Agric. Food Chem. 114 Yang et al. (1999). Phytomedicine 6, 89.

48, 642.

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Patchouly Oil Other names: Oil, patchouli; Patchouli oil distilled; Patchouly oil CAS No.: CoE No.:

8014-09-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2838 n/a

NAS No.:

2838

Description: The oil is obtained by steam distillation of properly dried leaves in approximately 1.5 to 3.0% yields. The oil has a typical camphoraceous odor and woody undernote imparted sometimes by adulteration of the oil with gurjum balsam. The classic patchouly odor is recognizable in the high-quality oil manufactured in the Malaysian state of Johore and marketed under the name of Paxamo Special Singapore. Consumption: Annual: 131.67 lb Individual: 0.0001115 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.934 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value

<5 (4.0 max)

Solubility

Optical rotation

48∞ to –65∞

Specific gravity

Refractive index

1.5070-1.5150 (1.50501.5180) at 20∞C

1:10 in 90% alcohol 0.950-0.975 (0.955-0.990 at 20∞/20∞C) at 25∞/25∞C

Physical–chemical characteristics: Independent of its origin, the essential oil is a slightly viscous, brown liquid. Essential oil composition: The main known constituents include benzaldehyde, eugenol, cinnamaldehyde, patchouly alcohol (a tricyclic alcohol, C 15 H 26 0), two hydrocarbons (C15H24), and other minor unidentified components (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual Max. 0.50 1.01 1.18 2.21 981.40 1137.00 1.06 2.12 0.58 1.14

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 758.00 758.00 0.05 0.10 0.53 1.01 1.12 2.18

Aroma threshold values: n/a Taste threshold values: n/a

PEACH (LEAVES) Botanical name: Prunus persica sieb et zucc. (kernels only) and Prunus persica L. batsch (leaves and fruit flesh) Botanical family: Rosaceae CAS No.: CoE No.:

977009-83-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6125

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Description: Prunus persica is a moderately hardy, but quite short-lived tree. It grows up to 30 ft tall and spreads 20 to 30 ft. Trees of this genus have attractive flowers and bark and bear finely toothed, deciduous leaves and various single-stone fruit. P. persica bears solitary, pink, spring flowers. The sweet fruit, with a furrowed stone, encases a seed kernal used to obtain peach oil. The parts used are the flesh, kernel and leaves. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The laxative effect of the plant reported in the traditional system of medicine may be partially due to the cholinergic action, which was dominant over the spasmolytic component.115 Aroma threshold values: n/a Taste threshold values: n/a

Peach Kernel Extract Other names: Peach kernel oil; Oils, peach kernel CAS No.: CoE No.:

8023-98-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6209

Description: In addition to the commonly thought-of peach flesh as a flavoring ingredient, other parts of the peach, including the kernel and leaves, are also used. Also see above, Peach (Leaves). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.40 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

PEANUT STEARINE Botanical name: Arachis hypogaea L. Botanical family: Leguminosae Foreign names: Atachide (It.) CAS No.: CoE No.:

977051-59-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6210

Description: The peanut genus has nine species, eight of which are native to Brazil. Its leaves are abruptly pinnate; the flowers are yellow in a dense, axillary, sessile spike. The fruit

115 Gilani

et al. (2000). J. Ethnopharmacol. 73, 87.

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or nut is really a pod, comparable with a bean pod or pea pod. The part used is the nut. Peanut stearine has a fatty odor and taste. Consumption: Annual: <1.00 lb Individual: 0.04459 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.40 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The seeds of A. hypogaea contain 40 to 50% fat, 20 to 50% protein, 10 to 20% carbohydrate. Several lectins have been isolated from peanut. Besides the abundant seed lectin (peanut agglutinin) A. hypogaea contains also small quantities of root and nodule-specific lectins. The latter lectins are reported to differ from the seed lectin. Aroma threshold values: n/a Taste threshold values: n/a

PENNYROYAL Botanical name: Hedeoma pidegioides (L.) Pers. – American pennyroyal; Mentha pulegium L. – European pennyroyal Botanical family: Labiatae Other names: American pennyroyal; Mosquito plant; Pudding grass; Squawmint Foreign names: Menthe pouliot (Fr.), Polei (Ger.), Poleo (Sp.) Menta puleggio (It.) Description: Both plants are members of the mint family and are referred to as pennyroyal. This is an herbaceous pubescent plant having characteristic thin, fusiform, fibrillose roots; numerous prostrate stems; opposite, short-petiolate, oblong or ovate, dentate leaves; pinkish flowers arranged in axillary cymose tops; ovoidal, smooth fruits. M. pulegium L. grows wild in Spain, Morocco and other Mediterranean countries. H. pulegioides (L.) Pers. belongs to the same botanical family, but grows exclusively in the U.S. The U.S. variety yields on distillation an essential oil with a more acrid, distinct mint odor; it is also less rich in pulegone than the European essential oil. The part used is the fresh or partially dried flowering plant; pennyroyal has an aromatic, mint-like odor and a bitter taste. Derivatives: Fluid infusion, tincture, infusion (prepared from the dried leaves) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pennyroyal Oil American FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Depending on the genus, the leaves and flowering tops yield 1 to 2% pennyroyal oil. The oil contains 80 to 96% of the cyclohexanone and pulegone.116 Other constituents of pennyroyal oil include methone, pinene, octanol, piperitenone, limonene, isomethone and acetic, butyric, salicylic and other acids. Aroma threshold values: n/a Taste threshold values: n/a 116 Thomassen

et al. (1990). J. Pharmacol. Exp. Ther. 253, 567.

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Pennyroyal Oil American Other names: Pennyroyal oil; Pennyroyal oil, European; Oil of pennyroyal; Oils, pennyroyal CAS No.: CoE No.:

8007-44-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: American pennyroyal essential oil is obtained from H. pulegioides by steam distillation in approximately 0.6 to 1.0% yields. It is a pale-yellow liquid with a much harsher mint-like odor, more bitter and herbaceous than the European oil. The taste is sharp, bitter and slightly burning. Consumption: Annual: 450 lb Individual: 0.0003947 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.761 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Pulegone content Refractive index

+18∞ to +35∞ 85-96% 1.4829-1.4877

Solubility Specific gravity

>1:2 in 70% ethanol 0.925-0.940 at 15∞C

Physical–chemical characteristics: It is a pale-yellow-to-yellow, aromatic oil. Essential oil composition: The main constituents include l-alpha-pinene, l-limonene, dipentene, 1-methy-l3-cyclo-hexanone, l-menthone, d-isomenthone, acids (formic, acetic, butyric, salicylic) and a phenol. Pulegone, the main constituent, is present in lower levels than in the European distilled oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.36 15.31 0.59 3.01

Max. 4.75 22.43 0.59 5.58

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.00 2.27 3.21 11.88

Max. 6.00 2.27 6.44 18.95

Aroma threshold values: n/a Taste threshold values: n/a

Pennyroyal Oil European Other names: Pennyroyal oil; Oils, pennyroyal, Mentha pulegium CAS No.: 8013-99-8 FL No.: n/a FEMA No.: 2839 NAS No.: 2839 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: European pennyroyal essential oil is obtained by steam distillation of the fresh or partially dried plant (M. pulegium L.). It has a distinct, mint-like, pleasant odor and bitter, somewhat herbaceous flavor. Consumption: Annual: 1583.33 lb Individual: 0.001341 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (FCC, 1996) Angular rotation

Between +18∞ and +25∞

Not less than 88.0% and not more than 96.0%, by volume, of ketones Heavy metals (as Pb) Passes test Assay

1493

IOFI: Natural Refractive index

Between 1.483 and 1.488 at 20∞C

Solubility

1 ml is soluble in 2 ml 70% alcohol

Specific gravity

0.928-0.940

Physical-chemical characteristics: The oil is a light-yellow to yellow liquid. It is soluble in most fixed oils and propylene glycol. It is soluble in mineral oil with slight cloudiness. It is practically insoluble in glycerin. Essential oil composition: Its main constituents include l-alpha-pinene, l-limonene, d- pulegone, l-menthone, d-isomenthone, piperitone, menthol, 1-methyl-3-cyclohexanone, n-locten-3-ol, 1-methyl- 3-cyclohexanol and 1,1,3-trimethyl-4-cyclopentenone. Aroma threshold values: n/a Taste threshold values: n/a

w-PENTADECALACTONE Synonyms: Angelica lactone; Exaltolide; w-Lactone; pentadecanolide; Cyclopentadecanolide; 15-Hydroxypentadecanoic acid, lactone; 15-Hydroxypentadecanoic acid-epsilon-lactone; Muskalactone; Muskolactone; Oxacyclohexadecan-2-one (8CI) (9CI); Pentadecalactone; omega-Pentadecalactone; 2-Pentadecalone; Pentadecanoic acid, 15-hydroxy-, Elactone; Pentadecanolide; Pentadecan-15-olide; 1,15-Pentadecanolide CAS No.: CoE No.:

106-02-5 181

FL No.: EINECS No.:

10.004 203-354-6

FEMA No.: JECFA No.:

2840 239

NAS No.:

2840

Description: w-Pentadecalactone has an extraordinarily persistent, musk-like odor. Consumption: Annual: 1000.00 lb Individual: 0.0008474 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 73.2110 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.280 mg IOFI: Nature Identical Empirical Formula/MW: C15H28O2/240.38 Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White to pale-yellow solid

Assay Melting point

98% (min) 32∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.67 1.35 0.81

Max. 1.34 70.03 1.62

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.33 0.36 1.37

Max. 0.82 0.78 2.72

Synthesis: n/a Aroma threshold values: Detection: 1 to 4 ppb Taste threshold values: n/a Natural occurrence: Originally reported found in the essential oil from angelica roots.

2-PENTADECANONE Synonyms: Methyl tridecyl ketone; Pentadecan-2-one; 2-Pentadecanone CAS No.: CoE No.:

2345-28-0 11808

FL No.: EINECS No.:

07.137 219-064-8

FEMA No.: JECFA No.:

3724 299

NAS No.:

3724

Description: 2-Pentadecone is a nonaromatic saturated ketone. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998) Trade association guidelines: FEMA PADI: 0.339 mg IOFI: n/a Empirical Formula/MW: C15H30O/226.40 Specifications: (JECFA, 2000) Acid value

5.0 (max) White to waxy mass or crystalline Appearance leaves Assay

96%

Boiling point

134∞C at 10 mmHg

Melting point

41∞C

Solubility

Soluble in alcohol, propylene glycol, oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 1.00 10.00

Max. 5.00 75.00

Food Category Frozen dairy Imitation dairy

Usual 1.00 1.00

Max. 2.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 1 to 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in American cranberry, feijoa fruit, raw asparagus, ginger, wheaten bread, blue cheeses, cheddar cheese, Swiss cheese, Gruyere de Comte Cheese, heated butter, soybean, cooked traditional rice, cooked scented rice, quince, marula, strawberry, leek, fried potato, ginger, cream, butter, cooked chicken, grilled beef and fat, boiled mutton and fat, hop oil, coffee, peanut oil, soybean, coconut oil, buckwheat, endive and maté.

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2,4-PENTADIENAL Synonyms: 2,4-Pentadienal (8CI) (9CI) CAS No.: CoE No.:

746-40-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.255 mg Empirical Formula/MW:

3217 n/a

NAS No.:

3217

Individual: 0.00000263 mg/kg/day

IOFI: Nature Identical

C5H6O/82.09 Specifications: (Burdock, 1997) Boiling point

cis- 20-30∞C at 10 mmHg; trans-30∞C at 10 mmHg

Refractive index

cis- 1.5115 at 19∞C; trans1.5185-1.5190 at 19∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 6.50 3.50

Max. 4.00 13.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.25 6.50

Max. 4.00 2.50 13.00

Synthesis: Can be synthesized from 2-ethoxy-D3-dihydropyrone and phosphoric acid; and cis- and trans-isomers can be prepared from the corresponding penta-2,4-dien-1-ol (cis- or trans-form) in methylene chloride in the presence of manganese dioxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raw and roasted peanut.

2,3-PENTANEDIONE Synonyms: Acetyl propionyl; Acetylpropionyl; Acetyl propionyl; 2,3-Pentadione; Pentane2,3-dione; 2,3-Pentanedione (8CI) (9CI) CAS No.: CoE No.:

600-14-6 n/a

FL No.: EINECS No.:

07.060 209-984-8

FEMA No.: JECFA No.:

2841 410

NAS No.:

2841

Description: 2,3-Pentanedione has a somewhat sweet odor similar to quinone. This compound has a penetrating, buttery taste on dilution. Consumption: Annual: 1550.00 lb Individual: 0.001313 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998)

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Trade association guidelines: FEMA PADI: 1.591 mg Empirical Formula/MW:

IOFI: Nature Identical

C5H8O2/100.12 Specifications: (FCC, 1996) Appearance

Yellow to yellow-green liquid

Refractive index

Assay

93% of C5H8O2

Solubility

Boiling point

108∞C

Specific gravity

1.402-1.406 Miscible in alcohol, propylene glycol, fixed oils; insoluble in water, glycerin; 1:3 in 50% alcohol 0.852-0.862

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.62 4.67 11.60 0.04 4.44 3.70

Max. 1.12 10.69 11.60 0.04 9.70 8.45

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.20 40.39 4.40 1.06 4.50 0.30

Max. 0.40 58.25 5.72 1.58 10.98 0.60

Synthesis: By oxidation of methyl propyl ketone with excess NaNO2 and diluted HCl in the presence of hydroxylamine hydrochloride under a nitrogen blanket. Aroma threshold values: Detection: 20 ppb Taste threshold values: n/a Natural occurrence: Identified in the essential oil of Finnish pine. Also reported found in peach, wheaten bread, yogurt, cocoa, coffee, back tea, roasted barley, roasted filbert, roasted peanut, soybean, malt, peated malt, chayote, peas, cooked potato, tomato, butter, yogurt, boiled egg, fatty fish, cooked chicken and fat, cooked beef and pork, pork liver, beer, cognac, rum, whiskies, grape wines, cocoa, potato chips, passion fruit, mango, beans, macadamia nut, tamarind, sweet potato, pumpkin, sweet corn, shrimp, oyster, okra, clam, maté and soursop.

2-PENTANETHIOL Synonyms: sec-Amylmercaptan; 2-Mercaptopentane; 1-Methyltbutanethiol; 2-Pentyl mercaptan CAS No.: CoE No.:

2084-19-7 n/a

FL No.: EINECS No.:

12.192 n/a

FEMA No.: JECFA No.:

3792 514

NAS No.:

n/a

Description: 2-Pentanethiol has an unpleasant odor and is sulfuraceous and gassy. Consumption: Annual: 70.00 lb Individual: 0.00004 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998)

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Trade association guidelines: FEMA PADI: 0.014185 mg Empirical Formula/MW:

1497

IOFI: n/a

C5H12S/104.2 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

97%; +2.4% 3-pentanethiol

Solubility

Boiling point

113∞C

Specific gravity

1.442-1.452 Slightly soluble in water; soluble in alcohol 0.831 (d20/4∞)

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.01 0.06 0.02 0.001 0.01 0.02 0.02 0.005 0.02 0.02 0.005 0.01

Max. 0.03 0.10 0.05 0.01 0.10 0.10 0.10 0.02 0.06 0.04 0.05 0.05

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups Sweet sauce

Usual 0.005 0.03 0.02 0.005 0.005 0.005 0.001 0.02 0.01 0.05 0.001 0.01

Max. 0.05 0.10 0.06 0.05 0.05 0.05 0.01 0.04 0.05 0.10 0.01 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava and yellow passion fruit.

2-PENTANOL Synonyms: Methyl n-propyl carbinol; sec-n-Amyl alcohol CAS No.: CoE No.:

6032-29-7 11696

FL No.: EINECS No.:

02.088 227-907-6

FEMA No.: JECFA No.:

3316 280

NAS No.:

3316

Description: 2-Pentanol has a mild green, fusel-oil odor. This compound is also reported as having a winy, ethereal odor. Consumption: Annual: 0.67 lb Individual: 0.00000056 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998) Trade association guidelines: FEMA PADI: 0.585 mg IOFI: Nature Identical Empirical Formula/MW: C5H12O/88.15

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Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

97.7% (min)

Boiling point Optical rotation

118-119∞C d +13.9 at 20∞C; l +13.4 at 15∞C

Refractive index 1.403-1.409 at 20∞C Very soluble in water; Solubility soluble in alcohol, ether Specific gravity 0.802-0.808

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Gelatin, pudding Gravies Meat products

Usual 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual Max. 2.00 2.00 10.00 30.00 10.00 100.00 2.00 2.00

Synthesis: By catalytic reduction of methyl n-propyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, Satsuma mandarin peel oil, peach, raw asparagus, vinegar, wheaten bread, cheddar cheese, Swiss cheese, other cheeses, roasted barley, roasted filbert, roasted peanut, plum brandy, Bourbon vanilla, Chinese quince, apple, orange juice, bilberry, cranberry, guava, grapes, melon, papaya, pineapple, strawberry, ginger, butter, chicken fat, hop oil, beer, cognac, Scotch whiskey, rum, cider, red wine, cocoa, tea, oats, honey, soybean, coconut meat, passion fruit, beans, mushroom, starfruit, mango, malt, mountain papaya, endive, shrimp, naranjilla fruit and Cape gooseberry.

2-PENTANONE Synonyms: Ethylacetone; Ethyl acetone; Ketones; Methylpropyl ketone; Methyl propyl ketone; Methyl propyl ketone Methyl n-propyl ketone; 2-Pentanone (8CI) (9CI); Pentan-2-one CAS No.: CoE No.:

108-87-9 754

FL No.: EINECS No.:

07.054 n/a

FEMA No.: JECFA No.:

2842 279

NAS No.:

2842

Description: 2-Pentanone has a wine, acetone-like, characteristic odor. Consumption: Annual: 816.67 lb Individual: 0.0006290 mg/kg/day Regulatory Status: CoE: Approved. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998) Trade association guidelines: FEMA PADI: 5.166 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value Appearance

2.0 (max) Colorless, mobile liquid

Boiling point Solubility

102∞C 1:1 in 95% alcohol (Part 1 of 2)

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1499

Specifications: (FCC, 1996) (Continued) Assay

95% of C5H10O

Specific gravity

0.801-0.802 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy Gelatins, puddings

Usual 25.94 0.20 13.02 15.41

Max. 48.99 0.40 20.15 23.97

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 8.01 2.00 20.83

Max. 12.18 4.00 33.92

Synthesis: By dry distillation of a mixture consisting of calcium acetate and calcium butyrate; also by oxidation of sodium or ammonium n-caproate with H2O2. Aroma threshold values: Detection: 70 ppb Taste threshold values: Taste characteristics at 25 ppm: Sweet, fruity and banana-like with a fermented nuance. Natural occurrence: Reported found in wood spirit; also present in Ananas sativus; a few banana species, grapevines and some citrus fruits. Also reported found in over 120 foods and beverages including fresh apple, papaya, fresh blackberry, vinegar, wheaten bread, other types of bread, Swiss cheese, Camembert cheese, other cheeses, white wine, unprocessed rice, water yam, apricot, orange juice, guava, grapes, pear, pineapple, strawberry, asparagus, carrot, celery, peas, tomato, butter, yogurt, cream, milk powder, buttermilk, boiled egg, caviar, raw fish, cooked chicken and beef, pork fat, pork liver, hop oil, beer, cognac, rum, bourbon whiskey, white wine, cocoa, coffee, roasted filberts and peanuts, peanut oil, potato chips, oat flakes, honey, soybean, passion fruit, plum, beans, mushroom, starfruit, trassi, mango, globe artichoke, rice, soursop, malt, loquat, endive, shrimp, crab, lamb’s lettuce and Cape gooseberry.

2-PENTENAL Synonyms: 2-Ethylacrylic aldehyde; gamma-Methylcrotonaldehyde; 2-Pentenal (8CI) (9CI); Pent-2-enal CAS No.: CoE No.:

764-39-6 n/a

FL No.: EINECS No.:

05.102 212-120-2

FEMA No.: JECFA No.:

3218 n/a

NAS No.:

3218

Description: 2-Pentenal has a pungent, green, apple, orange, tomato odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.321 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O/84.11 Specifications: (Burdock, 1997) Boiling point Refractive index

124∞C; 56∞C at 65 mmHg 1.4439 at 21∞C

Specific gravity

0.8532 at 21∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.08 3.70

Max. 4.00 13.47 7.19

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.32 1.01 6.50

Max. 4.44 2.02 12.90

Synthesis: By treating b-phenoxyacrolein with secondary amines, Grignard reagent and active methylene compounds; by heating 1-ethoxy-1,3-pentadiene with H3PO4 at 80∞C; from cis- and trans-but-2-ene-1,4-diol and SOCl2, followed by treatment of the chloroalcohol with methyl magnesium bromide and final oxidation with MnO2. Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 20 ppm: Green, waxy and fruity. Natural occurrence: Reported found in aqueous orange essence (trans-form); as a flavor component in cognac oil, in Chrysocoris stolli, in tomato aroma, in the autooxidation of cod liver oil, in peas, as a flavoring component of reverted soybean oil, in salmon oil, in potato chips during storage, in butterfat fishy flavor. Also reported found in strawberry, cooked potato, wheat bread, Parmesan cheese, butter, caviar, fatty fish, cooked beef, tea, peanuts, peas, trassi, mango, raspberry, pumpkin, Bourbon vanilla, oysters and loganberry.

4-PENTENOIC ACID Synonyms: Allyl acetate; Allylacetic acid; 4 PA; 4-Pentenoic acid (8CI)(9CI); Pent-4-enoic acid; delta 4-Pentenoic acid CAS No.: CoE No.:

591-80-0 2004

FL No.: EINECS No.:

08.048 209-732-7

FEMA No.: JECFA No.:

2843 314

NAS No.:

2843

Description: 4-Pentenoic acid has a sour, caramellic flavor with sweet aftertaste. It has an acrid flavor and odor at high levels. Consumption: Annual: 55.00 lb Individual: 0.00004661 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 1.242 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point

188-189∞C

Specific gravity

1.425-1.431 Slightly soluble in water; soluble in alcohol, ether 970-990 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 5.43 0.20 5.12

Max. 15.02 2.00 14.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.52 2.06 6.15

Max. 15.00 5.80 15.90

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1501

Synthesis: By decarboxylation via heating allylmalonic acid; or from the corresponding ethyl ester prepared by boiling ethyl 4-chloro-n-valerate in quinoline. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

1-PENTEN-3-OL Synonyms: Ethyl vinyl carbinol; Pent-1-en-3-ol; 1-Penten-3-ol (8CI) (9CI) CAS No.: CoE No.:

616-25-1 n/a

FL No.: EINECS No.:

02.099 210-472-1

FEMA No.: JECFA No.:

3584 n/a

NAS No.:

3584

Description: 1-Penten-3-ol has a bitter, mild green odor. Consumption: Annual: 566.67 lb Individual: 0.00004802 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.101 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Boiling point

114∞C; 32∞C at 15 mmHg

Solubility

Optical rotation

+15.5∞ (d, in methanol); -7.1∞ (l, in methanol)

Specific gravity

1.4223 at 25∞C Sparingly soluble in water; miscible with alcohol and ether 0.8344 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.75 1.75

Max. 2.00 8.75 4.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.75 1.80 2.00

Max. 4.25 3.50 5.00

Synthesis: By prolonged contact of 1-chloro-2-pentene with NaOH solution. Aroma threshold values: Detection: 400 ppb Taste threshold values: Taste characteristics at 15 ppm: Green vegetable and fruity. Natural occurrence: Reported found in over 100 foods and beverages including orange; strawberry, banana, orange peel oil, raspberry, raw asparagus, shallot, crispbread, smoked fatty fish, red wine, black tea, partially fermented tea, roasted peanut, soybean, scallop, tomato, apricot, tangerine juice, bilberry, other berries, guava, melon, papaya, cabbage, kohlrabi, peas, cooked potato, ginger, tomato, spearmint oil, Scotch spearmint oil, mustard, wheat and rye bread, Parmesan cheese, boiled egg, cooked fish, fish oil, roasted chicken, cooked beef, pork fat, hop oil, beer, olive, beans, mango, starfruit, dill herb, lovage leaf, laurel, malt, kiwifruit, endive, shrimp, oyster, nectarine, okra, clam, Cape gooseberry and maté.

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1-PENTEN-3-ONE Synonyms: Ethylvinyl ketone; Ethyl vinyl ketone; Ketone, ethyl vinyl; 1-Penten-3-one (8CI) (9CI); Propionyl ethylene CAS No.: CoE No.:

1629-58-9 n/a

FL No.: EINECS No.:

07.102 216-624-3

FEMA No.: JECFA No.:

3382 n/a

NAS No.:

3382

Description: 1-Penten-3-one has a powerful, penetrating odor. This compound is also reported as having a pungent, mustard odor. It polymerizes readily with heat or in the presence of alkali. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.008 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O/84.04 Specifications: (Burdock, 1997) Appearance

Liquid

68-70∞C at 200 mmHg; 38∞C at 60 mmHg; 31∞C at 47 mmHg Refractive index 1.4223 at 25∞C Boiling point

Solubility

Insoluble in water; soluble in most organic solvents

Specific gravity

0.8468 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.03 0.01 0.01 0.15

Max. 0.03 0.01 0.05 0.08

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.005 0.01 0.28

Max. 0.005 0.50 0.30

Synthesis: By reacting ethylene with a mixture of propionyl chloride, aluminum trichloride and carbon disulfide. Aroma threshold values: Detection: 1 to 13 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, orange peel oil, grapefruit juice, peach, fish oil, chicken fat, black tea, soybean, defatted soybean, lovage leaf, endive, oysters, clam, boiled and cooked beef, kiwifruit, guava, grapes, tomato, butter and maté.

3-PENTEN-2-ONE Synonyms: Ethylidene acetone; Methyl propenyl ketone; Methyl 1-propenyl ketone; 2-Oxo3-pentene; 3-Penten-2-one (8CI) (9CI); Pent-3-en-2-one CAS No.: CoE No.:

625-33-2 666

FL No.: EINECS No.:

07.044 210-888-3

FEMA No.: JECFA No.:

3417 n/a

NAS No.:

3417

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1503

Description: 3-Penten-2-one has a fruity odor becoming pungent on storage. Consumption: Annual: <1.00 lb Individual: 0.0000807 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.992 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O/84.31 Specifications: (Burdock, 1997) Appearance Colorless liquid Boiling point 122∞C

Refractive index Specific gravity

1.435 at 20∞C 0.861 at 15∞C; 0.8624 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 4.00 2.00 2.00 4.00

Max. 4.00 2.00 2.00 4.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 2.00 4.00

Max. 1.00 2.00 4.00

Synthesis: From 4-hydroxy-pentan-2-one refluxed with oxalic acid. Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 10 ppm: Musty, stale water and phenolic with a fishy and shellfish nuance. Natural occurrence: Reported found among the volatile components of roasted peanuts; also in cranberry, bilberry, rum, cocoa, coffee, tea, roasted filberts, roasted peanuts, potato chips, lingonberry, strawberry fruit and jam, tomato, wheat bread, Parmesan cheese, yogurt, fatty fish, passion fruit, beans, mango, tamarind, rice, Bourbon vanilla, endive, shrimp and buckwheat.

4-PENTENYL ACETATE Synonyms: 4-Penten-1-ol, acetate; 4-Penten-1-yl acetate; 5-Acetoxy-1-pentene; 1-Acetoxy4-pentene CAS No.: CoE No.:

1576-85-8 n/a

FL No.: EINECS No.:

n/a 216-413-6

FEMA No.: JECFA No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2003)

4011 1270

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: PADI: 4.673 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

O

C7H12O2/128.17

CH2

O

H3C

Specifications: Appearance

Colorless, clear liquid

Refractive index

Assay

98% (minimum)

Solubility

Boiling point 144-146∞C Identification NMR, MS spectra test

Specific gravity

1.415-1.421 Insoluble in water; soluble in most nonpolar solvents 0.906-0.914

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 8.00 20.00 100.00 16.00

Max. 16.00 40.00 200.00 32.00

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 20.00 10.00 8.00

Max. 50.00 20.00 16.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

2-PENTYL ACETATE Synonyms: 2-Pentanol acetate; 1-Methylbutyl acetate; sec-Amyl alcohol; 2-Acetoxypentane CAS No.: CoE No.:

626-38-0 10761

FL No.: EINECS No.:

09.657 210-946-8

FEMA No.: JECFA No.:

4012 1146

NAS No.:

Description: 2-Pentyl acetate has an herbaceous odor. Consumption: Annual: n/a Regulatory Status: CoE: Approved Beverages: 30 ppm; Food: 100 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 6.761 mg (FEMA) Empirical Formula/MW: H3C

C7H14O2/130

O

Individual: n/a

IOFI: n/a CH3

O CH3

Specifications: (JECFA, 2003) Acid value Appearance

2 (maximum) Clear, colorless to slightly yellow liquid

n/a

Identification test NMR spectra Refractive index

1.369-1.400

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1505

Specifications: (JECFA, 2003) (Continued) Assay

98% (minimum)

Solubility

Boiling point 135∞C

Specific gravity

Insoluble in water; partially soluble in heptane and triacetin; partially soluble in ethanol 0.862-0.866

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 10.00 30.00 1.00 125.00 5.00 5.00 5.00 15.00 1.50 1.50 3.00

Max. 25.00 120.00 10.00 300.00 25.00 25.00 25.00 30.00 8.00 8.00 15.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 25.00 10.00 1.50 5.00 10.00 10.00 5.00 5.00 5.00 1.00

Max. 60.00 20.00 8.00 25.00 20.00 20.00 25.00 25.00 25.00 10.00

Synthesis: Prepared from alcohols using acetic acid as an acetylating agent and clays as catalysts (patented process). Aroma threshold values: Detection at 0.001 to 0.002 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in over 50 products, including apple, apple juice, grape (muscat), apricot, banana, cherry, guava, melon, peach, blackberry, pear, strawberry, nectarine, potato, tomato, cocoa liquor, and vinegar.

2-PENTYL-1-BUTEN-3-ONE Synonyms: 3-Methyleneoctan-2-one; 3-Methylene-2-octanone; 2-Octanone, 3-methylene- (9CI); 2-Pentyl-1-buten-3-one; 2-Octanoic acid, 3-methyleneCAS No.: CoE No.:

63759-55-7 FL No.: n/a EINECS No.:

07.138 264-448-0

FEMA No.: JECFA No.:

Consumption: Annual: 26.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000 mg Empirical Formula/MW:

3725 n/a

NAS No.:

3725

Individual: 0.00002259 mg/kg/day

IOFI: Nature Identical

C9H16O/140.22 Specifications: (Burdock, 1997) Appearance Assay

Pale-yellow liquid 95.9%; 3:1% 1-nonen-3-one; 6.7% 3-methylene-2-heptanone

Refractive index Solubility

1.44 at 20∞C Insoluble in water; soluble in fats (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point

81∞C at 31 mmHg (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Egg products Imitation dairy

Usual 0.002 0.002 0.001 0.002 0.002

Max. 0.01 0.01 0.005 0.01 0.01

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.001 0.001 0.002 0.002

Max. 0.01 0.10 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

2-PENTYL BUTYRATE Synonyms: Butanoic acid, 1-methylbutyl ester; Isopentyl butyrate; 1-Methylbutyl butanoate; 2-Pentyl butanoate CAS No.: CoE No.:

60415-61-4 FL No.: n/a EINECS No.:

09.658 262-226-8

FEMA No.: JECFA No.:

3893 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.9850 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H18O2/158.24 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 2.00 50.00 5.00

Max. 20.00 100.00 50.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages

Usual 5.00 5.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in banana, purple passion fruit and strawberry.

Max. 20.00 50.00 10.00

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1507

2-PENTYLFURAN Synonyms: 2-Amylfuran; Furan, 2-pentyl- (8CI) (9CI); 2-Pentylfuran; 2-n-Pentylfuran CAS No.: CoE No.:

3777-69-3 FL No.: 67874-72-0 n/a EINECS No.:

13.059

FEMA No.:

3317

267-500-0

JECFA No.:

n/a

NAS No.:

3317

Description: 2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.486 mg IOFI: Nature Identical Empirical Formula/MW: C9H14O/138.08 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 57-59∞C at 10 mmHg

Refractive index Specific gravity

0.8837 at 23∞C 0.14462

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies Hard candy

Usual 3.00 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00 3.00

Food Category Meat products Milk products Other grains Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00 3.00

Synthesis: From 2-furyl-1-pentene by catalytic reduction with Raney-Ni. Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 15 ppm: Green, waxy with a cooked caramellic nuance. Natural occurrence: Reported found in over 100 food and beverages including coffee, roasted filberts, many berries, currants, guava, grapes, melon, asparagus, cabbage, kohlrabi, celery, cucumber, potato, tomato, Scotch spearmint oil, parsley, breads, yogurt, butter, boiled egg, fish, fish oil, cooked meats, cocoa, coffee, tea, roasted peanuts, pecan, popcorn, potato chips, oats, soybean, avocado, prunes, mushroom, sesame seed oil, mango, cauliflower, broccoli, walnut, fig, coriander seed, rice, sweet potato, calamus, licorice, buckwheat, sweet corn, malt, wort, cassava, endive, clary sage, shrimp, nectarines, okra, crab, clam, anise hyssop, maté, Roman chamomile oil, angelica root oil and mastic gum oil.

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PENTYL-2-FURYL KETONE Synonyms: 2-Hexanoylfuran; 1-(2-Furyl-1-hexanone); 1-(2-Furanyl)-1-hexanone; 1-(2Furyl)hexanone; 1-(2-Furyl)-1-hexanone; 1-Hexanone, 1-(2-furanyl)- (9CI); Pentyl 2furyl ketone CAS No.: CoE No.:

14360-50-0 FL No.: n/a EINECS No.:

13.070 238-333-0

FEMA No.: JECFA No.:

3418 n/a

NAS No.:

3418

Description: Pentyl-2-furyl ketone has an apricot, peach odor. Consumption: Annual: <1.00 lb Individual: 0.0001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.031 mg IOFI: Artificial Empirical Formula/MW: C10H14O2/166 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 0.15 0.15 0.05

Max. 0.15 0.15 0.05

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.10 0.05 0.05

Max. 0.10 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, fruity, green, waxy and beany. Natural occurrence: Not reported found in nature.

2-PENTYLPYRIDINE Synonyms: 2-Amyl pyridine; 2-Pentylpyridine; 2-n-Pentylpyridine; Pyridine, 2-pentyl(8CI) (9CI) CAS No.: CoE No.:

2294-76-0 n/a

FL No.: EINECS No.:

14.060 218-937-0

FEMA No.: JECFA No.:

Description: 2-Pentylpyridine has a tallowy-like odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

3383 n/a

NAS No.:

3383

Individual: 0.00000026 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.150 mg Empirical Formula/MW:

1509

IOFI: Nature Identical

C10H15N/149.23 Specifications: (Burdock, 1997) Boiling point Refractive index

82.5-84.5∞C at 8-9 mmHg; 102-107∞C 1.4834 at 20∞C

Specific gravity

1.4834 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 1.00 0.40 0.10

Max. 1.00 0.40 0.10

Food Category Gelatins, puddings Soft candy Soups

Usual 0.10 0.50 0.05

Max. 0.10 0.50 0.05

Synthesis: By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine. Aroma threshold values: Detection: 0.6 ppb Taste threshold values: n/a Natural occurrence: Reported as occurring in shallow-fried beef and as a steam-volatile component in roasted Spanish peanut. Also reported found in bell pepper, black sesame seeds, roast turkey, fried chicken, fried beef, lamb fat, roasted filberts, toasted oats and coriander seed.

PEPPER, BLACK117 Botanical name: Piper nigrum L. Botanical family: Piperaceae Foreign names: Poivre (Fr.), Pfeffer (Ger.), Pimienta (Sp.), Pepe (It.) CAS No.: CoE No.:

977051-62-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2844 n/a

NAS No.:

2844

Description: P. nigrum is a perennial vine native to southern India. It is cultivated in India, the Sunda Islands, Madagascar and the Comoro Islands. The plant exhibits a thick, branched stalk; alternate, spear-shaped leaves; sessile flowers arranged in spikes opposite the leaves; and round berries that turn from green to dark-red on ripening. The best-known commercial qualities of pepper include Malabar and Lampong. Whole, dried berries, consisting of the epicarp, mesocarp and endocarp, yield black pepper. Berries stripped of the epicarp and the outer portion of the mesocarp (by manual or mechanical maceration) yield white pepper. The dried berry contains the aroma distributed as follows: the epicarp contains the resinous fraction consisting of chavicin and the outer portion of the mesocarp contains the essential oil. Therefore, black pepper yields an essential oil and oleoresin, while white pepper is used only as a spice. Black pepper retains both the odor and flavor characteristics of pepper, while white pepper retains only the sharp, piquant flavor due to piperine. The part used are the berries, which are harvested at the onset of ripeneng. Black pepper has a pungent, 117 Also see Pepper White. Although white pepper and black pepper are obtained from the same species of

they are considered separately by FDA and FEMA with separate CAS numbers and FEMA numbers.

P. nigrum,

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characteristic odor most apparent when dried, whole berries are freshly ground; the flavor is sharp and burning. White pepper has a little odor, but the flavor is unusually sharp, biting and burning. Derivatives: The oleoresin is obtained by solvent extraction of dried, unripe berries with subsequent removal of the solvent. Consumption: Annual: 32,333,333.33 lb Individual: 27.4011 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 278.619 mg IOFI: Natural Composition: Piperine, [1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4, pentadienyl) piperidine], is a pungent alkaloid present in P. nigrum L. The dried, unripe fruit of P. nigrum L. contains volatile oil, 5 to 9% piperine, piperidine, chavicin, fat, proteins and resin. The principal alkaloids of black pepper are piperine (6 to 11%) and chavicine (0.8%). Pepper also contains piperet-tine; myristicin various mono- and sesquiterpene hydrocarbons, and oxygenated compounds. In addition, pepper contains small amounts of safrole (100 ppm) and tannins (300 ppm). The volatile oil contributes to the aroma of black pepper, while the nonvolatile constituents, mostly piperine, are the source of its pungency. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fats, oils Gravies Meat products

Usual 298.20 374.00 264.00 622.30 1927.00 205.70 626.70

Max. 1064.00 374.00 666.00 1330.00 3867.00 486.90 3010.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual Max. 322.00 521.00 30.00 30.00 523.30 1037.00 841.30 894.80 0.00 586.00 2412.00 2500.00

Aroma threshold values: n/a Taste threshold values: n/a

Pepper Black Oil Other names: Black pepper oil; Pepper oil; Pepper oil black, Pepper oil, black; Pepper oleoresin black; Pepper resin black; Oil of pepper; Oil pepper black; Oil, black pepper. CAS No.: CoE No.:

8006-82-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2845 n/a

NAS No.:

2845

Description: Obtained by steam distillation of dried, unripe fruit. The yield ranges between 1 and 2.6%. Pepper essential oil has a characteristic odor of pepper and a relatively mild taste. Consumption: Annual: 8,383.33 lb Individual: 0.007104 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 19.557 mg Specifications: (FCC, 1996) Heavy metals (as Pb)

Passes test

IOFI: Natural

Specific gravity

Between 1.479 and 1.488 at 20∞C Solubility in alcohol Passes test

Refractive index

1511

Between 0.864 and 0.884

Specific rotation Between +1∞ and –33.5∞

Physical–chemical characteristics: It is an almost colorless to slightly greenish liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is sparingly soluble in glycerin. Essential oil composition: The main constituents of the oil include alpha- and beta-pinene, beta-caryophyllene, l-limonene, d-hydrocarveol, piperidine and piperine. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 19.34 19.27 34.04 28.90 16.82

Max. 22.32 24.69 65.16 33.84 18.89

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual Max. 170.30 206.40 9.68 11.70 2.00 3.00 9.83 11.99 10.00 20.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fresh, ground black pepper, herbal and woody with a clean, biting spicy nuance.

Pepper Black Oleoresin CAS No.: CoE No.:

8002-56-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2846 n/a

NAS No.:

2846

Description: Different types of pepper black oleoresins are obtained by solvent extraction of the crushed, dried, not fully ripe fruits of P. nigrum as a dark-green mass. The odor of the oleoresin is similar to that of natural spice. Consumption: Annual: 321,666.67 lb Individual: 0.2725 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 98.232 mg IOFI: Natural Physical–chemical characteristics: The oleoresin is usually very dark green or brownish green. On standing it separates as a viscous, clear, dark-green oil on the top and a lower crystalline layer. It may appear as a homogeneous emulsion if examined shortly after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of the chlorophyll. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual Max. 670.00 1600.00 180.00 370.00

Food Category Meat products Nonalcoholic beverages

Usual Max. 47.00 230.00 7.50 15.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 10.00

Max. 20.00

Food Category Soft candy

Usual Max. 0.50 1.00 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

PEPPER, WHITE118 Botanical name: Piper nigrum L. Botanical family: Piperaceae Foreign names: Poivre (Fr.), Pfeffer (Ger.), Pimienta (Sp.), Pepe (It.) CAS No.: CoE No.:

977051-63-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2850 n/a

NAS No.:

2850

Description: To obtain white pepper, the berries are allowed to ripen before harvesting and the outer shell is removed, leaving a grayish-white kernel. Fully ripened pepper berries, yellow to red in color, are harvested to prepare white pepper. Berries are separated from the stalk, placed into jute bags and soaked in fresh running water to remove the pericarp. This process of retting takes about two weeks. Thereafter the berries are washed several times in rattan baskets to remove the stalks and the pericarp before sun-drying for two to three days. For other details of description see above, Pepper black. Derivatives: The oleoresin is obtained by solvent extraction of grayish-white kernel of ripe berries with subsequent removal of the solvent. Consumption: Annual: 6,650,000.00 lbIndividual: 5.6355 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 152.153 mg IOFI: Natural Composition: Coumaperine has been isolated from white pepper as a naturally occurring antioxidative agent. The sharp taste of pepper is due to the presence of about 6 to 8% of the weak alkaloid piperine (C17H19NO3), which in substance is almost tasteless, but develops its sharp taste when in solution. White pepper seems to contain even more piperine than black. The sharp taste of the fresh fruit is produced by the piperine being dissolved in the essential oil; old fruits taste less sharp owing to partial resinification of the essential oil and consequent partial crystallization of piperine. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Meat products

Usual Max. 173.80 201.30 1200.00 2100.00 363.50 416.20 769.50 1489.00 201.00 203.30 666.40 3679.00

Food Category Nonalcoholic beverages Nut products Other grains Processed vegetables Snack foods Soups

Usual 50.00 3877.00 1.61 166.00 24.00 217.90

118 Also see Pepper Black. Although white pepper and black pepper are obtained from the same species of

they are considered separately by FDA and FEMA with separate CAS numbers and FEMA numbers.

Max. 100.00 4200.00 1.61 324.50 24.00 302.40

P. nigrum,

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1513

Aroma threshold values: n/a Taste threshold values: n/a

Pepper White Oil CAS No.: CoE No.:

977018-20-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2851 n/a

NAS No.:

2851

Description: See above, Pepper White and Pepper Black Oil. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.404 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 15.00 8.80 53.00 63.25 26.00

Max. 19.00 12.82 58.00 63.25 30.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 13.00 5.42 7.00 9.00

Max. 15.00 10.79 9.00 11.00

Aroma threshold values: n/a Taste threshold values: n/a

Pepper White Oleoresin CAS No.: CoE No.:

977018-21-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2852 n/a

NAS No.:

2852

Description: See above, Pepper White as well Pepper Black Oleoresin. Consumption: Annual: 1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 240.023 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fish products Frozen dairy

Usual Max. 1490.00 1986.00 375.00 400.00 500.00 1000.00 35.00 39.00

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 279.70 309.20 30.00 33.00 26.00 30.00

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PEPPERMINT Botanical name: Mentha piperita L. Botanical family: Libiatae Foreign names: Menthe poivre (Fr.), Pfefferminz (Ger.), Mentha pimienta (Sp.), Menta piperita (It.) CAS No.: CoE No.:

977001-36-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

2347

Description: Mentha piperita L. Huds. is a hybrid derived from three other species: M. aquatica L. and M. viridis L., the latter being a cross between M. silvestris L. and M. rotundifolia L. M. piperita exists in two varieties: M. piperita officinalis pallens Camus (white mint) and M. pipefita officinalis rabescens Camus (black mint). Peppermint is an herbaceous plant cultivated in central and southern Europe, North and South America and Japan. The plant, a well-known perennial, is a member of the mint family. It grows to 80 cm (32 in.) in height; it has an erect, green stalk with white flowers (white mint) or a reddish-brown stalk with reddish-brown flowers (black mint). It has opposite leaves, long creeping roots, erect opposite branches and flowers grouped in clusters and arranged in spikes. The part used is the flowering tops. Peppermint has a fresh, strong, mint odor; sweet, balsamic taste, often masked by the distinct cooling effect. Derivatives: Infusion (2%), fluid extract, and tincture (20% in 70% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: In fresh peppermint (M. piperita) leaves, phytoprostanes F(1) (dinor isoprostanes) were found in free form (76 ng/g of dry weight) and at about 150-fold higher levels esterified in lipids.119 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fresh, cooling, minty peppermint with a very clean, green, fresh nuance.

Peppermint Leaves CAS No.: CoE No.:

977018-19-1 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Peppermint. Consumption: Annual: 166.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

119 Imbusch

and Mueller. (2000). Plant Physiol. 124, 1293.

FEMA No.: JECFA No.:

2847 n/a

NAS No.:

2847

Individual: 0.0001412 mg/kg/day

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Trade association guidelines: FEMA PADI: 2.858 mg Reported uses (ppm): (FEMA, 1994) Food Category Jams, jellies

Usual 501.40

1515

IOFI: Natural

Max. 501.40

Aroma threshold values: n/a Taste threshold values: n/a

Peppermint Oil Other names: Oil of peppermint; Oils, Mentha piperita; Oils, peppermint; Peppermint flavor; Peppermint, oil; Peppermint terpenes, Mentha piperita oil CAS No.: CoE No.:

8006-90-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2848 n/a

NAS No.:

2848

Description: The oil is obtained by steam distillation of the fresh, overground parts of the flowering plant with yields ranging from 0.3 to 0.7%, depending on the origin of the plant. The oil may be rectified by distillation but is neither partially nor wholly dementholized. It has a characteristic strong penetrating odor of peppermint and a pungent taste, followed by a sensation of coldness when air is drawn into the mouth. Consumption: Annual: 1,386,666.67 lb Individual: 1.1751 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: Trade association guidelines: FEMA PADI: 35.772 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –18∞ and –32∞ Heavy metals (as Pb) Passes test Not less than 5.0% of esters, calculated as menthyl acetate (C12H22O2) Assay Not less than 50.0% of menthol for total menthol (C10H20O) Passes test (rectified); fails test Dimethyl sulfide (natural) Assay for total esters

Refractive index

Between 1.459 and 1.465 at 20∞C

Solubility in alcohol

Passes test

Specific gravity

Between 0.896 and 0.908

Physical–chemical characteristics: Peppermint oil is a pale-yellow liquid. The physical–chemical characteristics of the oil vary depending on the source. For details on Italian, French and American peppermint oil, refer to Burdock (1997). Essential oil compsition: The main constituents are identical in all oil varieties, but the relative ratios vary widely. Constituents include alpha- and beta-pinene, limonene, cineol, ethyl amylcarbinol, menthone, isomenthone menthofuran, menthol, neomenthol, isomenthol menthyl acetate and piperitone. The oil contains: Menthone: 15 to 32%; Esters (menthyl acetate) 3 to 10%; and Menthol: 30.0 to 55.0%. More than 100 chemicals have been detected in the peppermint oil and their relative concentration varies between cultivars and geographic location. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 150.00

Max. 240.00

Food Category Gelatins, puddings

Usual Max. 50.00 200.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual Max. 140.00 300.00 8300.00 8300.00 650.00 650.00 95.00 110.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 6.00 39.00 320.00

Max. 8.00 99.00 1200.00

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, fresh, cooling peppermint with a green minty nuance.

PERILLA LEAF OIL Botanical name: Perilla crispa (Shiso in Japanese), P. frutescens Botanical family: Labiatae Other names: Shiso oil; Perilla oil; Oleum Perillae CAS No.: CoE No.:

68132-21-8 FL No.: n/a EINECS No.:

n/a 290-151-0

FEMA No.: JECFA No.:

4013 n/a

NAS No.:

n/a

Description: Perilla is an annual herbaceous plant native to Asia. There are two main types of perilla: red perilla and green leaf perilla or oba. Both types are commonly called shiso. Perilla leaf oil is pepared by steam distillation and has a stimulating, fresh, aromatic, greenish odor (perilla-like, pickled ume-like). The major component in 29 of 36 perilla leaf samples was perillaldehyde, while in other leaf samples, the major components were reported as dillapiol, elsholtziaketone or perillaketone. Derivative names: Perilla seed oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 2.200 mg (FEMA) IOFI: n/a Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Confectionary frostings Fats, oils Frozen dairy Fruit ices Gelatins, puddings

Usual Max. 1.00 10.00 10.00 100.00 20.00 2000.00 1.00 20.00 1.00 10.00 2.00 200.00 2.00 200.00 2.00 200.00

Aroma threshold values: n/a Taste threshold values: n/a

PERUVIAN BALSAM Botanical name: Myroxylon pereirae Klotzsch

Food Category Hard candy Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 2.00 2.00 5.00 100.00 1.00 2.00 1.00

Max. 200.00 200.00 100.00 500.00 100.00 200.00 100.00

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1517

Botanical family: Leguminosae Other names: Balsam peru; Balsam of Peru; Peru Balsam Foreign names: Baume du Perou (Fr.), Perubalsam (Ger.), Balsamo Peru (Sp.), Balsamo del Peru (It.) CAS No.: CoE No.:

8007-00-9 298

FL No.: EINECS No.:

09.423 232-352-8

FEMA No.: JECFA No.:

2116 222

NAS No.:

2116

Description: Peru balsam consists of the bark exudate obtained from large trees (up to 15 m or 49 ft high) growing in a rather limited area of Central America (El Salvador). The name Peruvian balsam therefore is a misnomer. The balsam is collected by two methods: (1) By partially burning the bark, which permits its easy removal after a few days. The bark fragments then are immersed in hot, boiling water and the oozed balsam is collected at the bottom of the containers. (2) By wrapping a cloth around incisions made in the bark. The cloth, impregnated with balsam, is then boiled to separate the product. Finally, the residual water is removed from the balsam by direct heating. The balsam is an oleoresin containing 25 to 30% resinous material and 60 to 65% essential oil. Peru balsam has a sweet, delicate, lasting odor reminiscent of vanilla and a bitter taste. The part used is the balsam (oleoresin). Derivatives: Resinoid, prepared by extraction of the resin using voaltile solvents (benzene, alcohol) Consumption: Annual: 3050.00 lb Individual: 0.002584 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.985 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Cinnamein content

56.2-83 47-59%

Specific gravity

1.152-1.170 at 26∞C

Physical–chemical characteristics: Peru balsam is a viscous, transparent, dark-brown mass. The balsam is readily soluble in 95% alcohol, chloroform and glacial acetic acid, and only partially soluble in ether and petroleum ether Composition: Peru balsam contains a colorless, aromatic, oily liquid termed cinnamein; dark resin peruviol, a small quantity of vanillin and cinnamic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.70 3.97 171.80 2.62

Max. 6.99 15.10 171.80 9.46

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.98 14.06 1.85 7.24

Max. 8.88 26.63 6.04 15.33

Aroma threshold values: n/a Taste threshold values: n/a

Balsam Peru Oil Other names: Balsam Peru oil; Hyperabsolute balsam, Peru; Oil balsam Peru; Peru balsam oil CAS No.: CoE No.:

977136-92-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2117 n/a

NAS No.:

2117

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Description: The oil cannot be steam-distilled from the balsam because of its very high boiling point; instead it is co-distilled from the resin in approximately 43 to 55% yields, using volatile solvents. The oil has a warm, sweet, balsamic, lasting odor and bitter taste. Consumption: Annual: 700.00 lb Individual: 0.0005932 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.737 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Between 30 and 60

Refractive index

Angular rotation Between –1∞ and +2∞ Ester value Between 200 and 225 Heavy metals (as Pb) Passes test

Solubility in alcohol Specific gravity

Between 1.567 and 1.579 at 20∞C Passes test Between 1.095 and 1.110

Physical–chemical characteristics: The oil is a pale-brown, slightly viscous liquid. Occasionally crystals may separate from the liquid. The oil is soluble in most fixed oils and mineral oil (with turbidity). It is practically insoluble in glycerin and partly soluble in propylene glycol. Essential oil composition: The main constituents include benzyl benzoate, benzyl cinnamate, n-nerolidol, farnesol, vanillin, cinnamyl alcohol, cinnamyl cinnamate and probably stilbene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 1.71 8.33 8.37 2.80 3.80

Max. 3.13 12.88 9.60 4.00 7.24

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.11 0.55 2.14 8.76

Max. 11.14 1.28 3.67 11.69

Aroma threshold values: n/a Taste threshold values: n/a

PETITGRAIN Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Foreign names: Petitgrain, bigarade and Paraguay – Fr., Sp., Ger., It. Description: Petitgrain is a product obtained by processing leaves and twigs of the bitter orange tree. See Orange Bitter for additional information. Derivatives: Essential oils, terpeneless oils, petitgrain water absolute Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Petitgrain Oil FDA: See below, Petitigrain Oil FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: A number of phytochemicals have been identified from the C. aurantium. For details of chemical constituents of petitgrain, see Bitter Orange. Aroma threshold values: n/a Taste threshold values: n/a

Petitgrain Oil Other names: Essential oils; Mandarin petitgrain oil; Oil citrus reticulata; Oil mandarin; Oils, petitgrain; Orange leaf oil, bitter; Orange leaf water, absolute; Petitgrain oil saponified CAS No.: CoE No.:

8014-17-3 136c

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2855 n/a

NAS No.:

2855

Description: Petitgrain bigarade oil is obtained in approximately 0.2% yields, by steam distillation of leaves and twigs of the bitter orange tree; the leaves are the main starting material. Paraguay petitgrain oil (or petitgrain oil, South American) is obtained by steam distillation of the leaves and twigs of a variety of C. aurantium L. growing semiwild or cultivated in Paraguay. Distillation using superheated steam reduces hydrolysis of esters important for quality aroma. From either petitgrain bigarade or Paraguay petitgrain oil, a terpeneless oil can be prepared by vacuum distillation. Consumption: Annual: 900.00 lb Individual: 0.0007627 mg/kg/day Regulatory Status: CoE: Bitter orange leaf oil: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Nonalcoholic beverages 600, alcoholic beverages 1000, ices 1150, candy 1400, baked goods 2100, gelatin desserts 2100, others 2400. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.945 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –4∞ and +1∞

Not less than 45.05% and not more than 60.0% of Assay esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

Between 1.455 and 1.462 at 20∞C

Solubility in alcohol

Passes test

Specific gravity

Between 0.878 and 0.889

Physical–chemical characteristics: Petitgrain Bigarade Oil: An Italian product, petitgrain bigarade oil is a pale-yellow to amber liquid. Paraguay Petitgrain Oil: A South American product, Paraguay petitgrain oil is a yellow to brownish-yellow liquid. It is soluble in most fixed oils and mineral oil (with opalescence and turbidity). It is relatively insoluble in glycerin. Essential oil composition: The main constituents of the essential oils include l-linalyl acetate, linalool, terpineol, and geranyl and nerol esters. The petitgrain oil (reference sample France) contains terpenic alcohols (linalool 12 to 24%, terpineol 2 to 5%, nerol <1% and geraniol 1 to 2%), terpenic ester (linalyl acetate 51 to 71%, neryl acetate 1 to 2%, geranyl

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acetate 1 to 3%) and terpenic hydrocarbons (myrcene <1.5%, b-ocimene 0.2 to 2.2%, bpinene 0.3 to 2.7% and limonene 0.4 to 8%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.15 13.36 25.04 32.67 5.41

Max. 9.34 20.73 41.29 37.66 9.46

Food Category Gelatins, puddings Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 7.70 0.30 1.43 2.81 10.45

Max. 11.45 0.60 1.79 6.20 16.79

Aroma threshold values: n/a Taste threshold values: n/a

a-PHELLANDRENE Synonyms: 1,3-Cyclohexadiene, 2-methyl-5-(1-methylethyl)-(9CI); alpha-Fellandrene; 4Isopropyl-1-methyl-1,5-cyclohexadiene; 5-Isopropyl-2-methyl-1,3-cyclohexadiene; 1,5-pMentha diene; p-Mentha-1,5-diene; 2-Methyl-5-isopropyl-1,3-cyclohexadiene; 2-Methyl- 5(1-methylethyl)-1,3-cyclohexadiene; (–)-2-Methyl-5-(1-methylethyl)-1,3-cyclohexadiene; alpha-Phellandrene CAS No.: CoE No.:

99-83-2 2117

FL No.: EINECS No.:

01.006 202-792-5

FEMA No.: JECFA No.:

2856 n/a

NAS No.:

2856

Description: a-Phellandrene has a pleasant, fresh, citrus, peppery odor with a discrete mint note. This compound is also reported as having a minty, herbaceous odor. Consumption: Annual: 1283.33 lb Individual: 0.001087 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 100 ppm; Food: 130 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.550 mg IOFI: Nature Identical Empirical Formula/MW: C10H16/136.23 Specifications: (FCC, 1996) Angular rotation Between –88∞ and –120∞ Colorless to slightly yellow liquid Refractive index 1.471-1.477 Appearance

Solubility

Soluble in alcohol; insoluble in water; 1:1 in 95% alcohol gives clear solution

Specific gravity

0.835-0.865

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes Confection, frosting

Usual 4.00 9.00 5.00 2.00

Max. 8.00 20.00 10.00 4.00

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables

Usual 5.00 800.00 6.00 0.0039

Max. 10.00 1200.00 13.00 0.0039 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Fruit ices Gelatins, puddings

Usual 10.67 0.011 1.06

Max. 20.50 0.011 4.52

Food Category Soft candy Sweet sauce

Usual 7.50 0.037

Max. 25.00 0.037 (Part 2 of 2)

Synthesis: The l-form by isolation from Eucalyptus numerosa and similar oils; also from the manufacture of synthetic menthol. Aroma threshold values: Detection: 40 to 200 ppb Taste threshold values: Taste characteristics at 20 ppm: Terpenic, citrus-lime with a fresh green note. Natural occurrence: The d-form has been reported found in the essential oils of bitter fennel, Ceylon cinnamon leaves, star anise, Curcuma longa and other essential oils; the l-form has been reported found in various eucalyptus oils, angelica, Lantana camara and other oils. Reported found in over 100 foods and beverages including apricot, many citrus peel oils and juices, black currants, papaya, raspberry, strawberry, carrot, celery leaves and seed, bell pepper, tomato, cinnamon, cumin seed, ginger, Mentha oils, nutmeg, pepper, mace, parsley, thyme, Gruyere cheese, cured pork, hop oil, beer, tea, pecan, passion fruit, sweet and wild marjoram, mango, parsnip, cardamom, coriander seed, gin, litchi, dill herb and seed, lovage leaf and seed, caraway, juniper berry, laurel, bitter and sweet fennel, myrtle leaf and berry, sage, nectarine, pimento leaf and berry and mastic gum leaf oil.

PHENETHYL ACETATE Synonyms: Acetic acid, phenethyl ester (8CI); Acetic acid, 2-phenylethyl ester (9CI); Benzylcarbinyl acetate; Ethanol, 2-phenyl-, acetate; Phenethyl acetate; beta-Phenethyl acetate; 2-Phenethyl acetate; 2-Phenylethyl acetate; beta-2-Phenylethyl acetate CAS No.: CoE No.:

103-45-7 221

FL No.: EINECS No.:

09.031 203-113-5

FEMA No.: JECFA No.:

2857 n/a

NAS No.:

2857

Description: Phenethyl acetate has a floral odor reminiscent of rose with a honey-like undertone and a sweet, fruit-like taste reminiscent of raspberry. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.462 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 98% of C10H12O2 232∞C

Refractive index Solubility Specific gravity

1.497-1.501 1:1 in 95% alcohol 1.030-1.034

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.94 12.64 4.15 7.31

Max. 6.20 22.31 7.57 10.38

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.15 2.53 10.52 3.00

Max. 0.16 4.26 20.24 6.00

Synthesis: By acetylation of phenylethyl alcohol. Aroma threshold values: Detection: 3 to 5 ppm Taste threshold values: Taste characteristics at 5 to 10 ppm: Sweet, honey, floral, rosy with a slight yeasty, honey note with a cocoa and balsamic nuance. Natural occurrence: Reported found in apple, banana, currants, guava, grapes, pineapple, tomato, strawberry, cinnamon, cassia leaf, clove bud, peppermint oil, vinegar, breads, cheeses, butter, beer, cognac, whiskies, cider, sherry, grape vines, tea, Arctic bramble, olive, passion fruit, plum, mushroom, starfruit, Bantu beer, mango, fermented radish, litchi, wort, Bourbon vanilla, naranjilla fruit, lamb’s lettuce and eucalyptus oil.

PHENETHYL ALCOHOL Synonyms: Benzeneethanol (9CI); Benzyl carbinol; Ethanol, 2-phenyl-; beta-Hydroxyethylbenzene; Methanol, benzyl; Orange oil; PEA; beta-PEA; 2-PEA; Phenethanol; 2-Phenylethanol; Phenethyl alcohol (8CI); beta-Phenethyl alcohol; 2-Phenethyl alcohol; Phenylethanol; beta-Phenylethanol; 2-Phenylethanol; Phenylethyl alcohol; beta-Phenylethyl alcohol; 2-Phenylethyl alcohol; Phenyl ethyl alcohol; Rose oil CAS No.: CoE No.:

60-12-8 68

FL No.: EINECS No.:

02.019 200-456-2

FEMA No.: JECFA No.:

2858 n/a

NAS No.:

2858

Description: Phenethyl alcohol has a characteristic rose-like odor and an initially slightly bitter taste, then sweet and reminiscent of peach. Consumption: Annual: 2733.33 lb Individual: 0.002316 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.950 mg IOFI: Nature Identical Empirical Formula/MW: OH

C8H10O/122.17 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Boiling point

219∞C

Solubility

Chlorinated compounds

Passes test

Specific gravity

1.531-1.534 Soluble in most fixed oils, water, propylene glycol; 1:2 in 50% alcohol remains clear to 10 ml 1.017-1.020

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 2.67 27.23 24.95 0.05 18.92

Max. 6.60 32.84 78.78 0.10 23.37

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.71 1.75 13.18 25.62

Max. 9.87 2.45 17.84 30.01

Synthesis: From toluene, benzene or styrene. Aroma threshold values: Detection: 0.015 ppb to 3.5 ppm; Recognition: 1.2 ppm Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, rosy and bready. Natural occurrence: Reported found (as is or esterified) in several natural products: rose concentrate, rose absolute (60% or more) and rose distillation waters; also found in the essential oils of neroli, ylang-ylang, narcissus, hyacinth, lily, tea leaves, Michelia champaca, Pandamus odoratissimus, Congo and Reunion geranium, tobacco and other oils. It has been identified in wines. It has also been reported found in over 200 foods and beverages including apple, apricot, orange juice, many berries, guava, grapes, melon, papaya, asparagus, cabbage, leek, potato, rutabaga, tomato, Mentha oils, cinnamon, ginger, breads, butter, saffron, mustard, mango, many cheeses, butter, milk, cooked chicken, cognac, hop oil, beer, rum, whiskies, cider, sherry, cocoa, coffee, tea, nuts, oats, honey, soybean, coconut meat, avocado, olive, passion fruit, plum, beans, mushroom, starfruit, mango, tamarind, fruit brandies, fig, gin, rice, quince, radish, litchi, sukiyaki, calamus, licorice, buckwheat, watercress, elderberry fruit, kiwifruit, loquat, Tahiti and Bourbon vanilla, mountain papaya, endive, lemon balm, clary sage, shrimps, crab, Chinese quince, lamb’s lettuce, truffle and maté.

PHENETHYLAMINE Synonyms: b-Phenylethylamine; 1-Amino-2-phenylethane; b-Aminoethyl benzene; (2-Aminoethyl)benzene; 1-Amino-2-phenylethane; 2-Amino-1-phenylethane; Benzeneethanamine (9CI); Ethanamine, 2-phenyl-; Ethylamine, 2-phenyl-; Phenethylamine (8CI); Phenethylamine, beta; beta-Phenethylamine; 2-Phenethylamine; 1-Phenyl-2-aminoethane; omegaPhenylethylamine; 2-Phenylethylamine CAS No.: CoE No.:

64-04-0 708

FL No.: EINECS No.:

11.006 200-574-4

FEMA No.: JECFA No.:

Description: Phenethylamine has a fish odor. Consumption: Annual: 0.66 lb Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 1308.11 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.265 mg Empirical Formula/MW:

3220 n/a

NAS No.:

3220

Individual: 0.00000056 mg/kg/day

IOFI: Nature Identical

C8H11N/121.18 Specifications: (Burdock, 1997) Appearance

Liquid; absorbs CO2 on exposure to air

Solubility

Soluble in water; readily soluble in alcohol and ether (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point Refractive index

194.5-159∞C 1.529 at 25∞C

Specific gravity

0.964 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.01 0.51 1.00

Max. 1.05 0.55 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.84 0.51 0.67

Max. 2.37 0.55 0.67

Synthesis: By reduction of benzyl cyanide with sodium metal in alcohol or with Raney-Ni. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil of bitter almonds. Also found in grapes, cabbage, kale, carrots, blue and provolone cheese, fatty fish, beer, sherry, grape wines, cocoa, cauliflower, beetroot, radish, rhubarb, sake and dried bonito.

PHENETHYL ANTHRANILATE Synonyms: Benzyl carbinyl anthranilate; b-Phenylethyl-o-aminobenzoate; Anthranilic acid, phenethyl ester (8CI); Benzoic acid, 2-amino-, 2-phenylethyl ester (9CI); Phenethyl anthranilate; 2-Phenylethyl o-aminobenzoate; 2-Phenylethyl-o-aminobenzoate; 2Phenylethyl 2-aminobenzoate; Phenylethyl anthranilate; 2-Phenylethyl anthranilate CAS No.: CoE No.:

[133-18-6] 258

FL No.: EINECS No.:

09.723 205-098-0

FEMA No.: JECFA No.:

2859 n/a

NAS No.:

2859

Description: Pure phenethyl anthranilate is almost odorless. With other materials, it has a characteristic odor reminiscent of neroli and grapefruit odor with a sweet, grape and orange undertone. It has low stablility. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.924 mg IOFI: Artificial Empirical Formula/MW: C15H15NO2/241.29 Specifications: (Burdock, 1997) Acid value Appearance Congealing point

1 (max) Fused, yellow-amber mass (poor quality); white, colorless crystalline mass >40∞C

Melting point Solubility Specific gravity

42∞C Insoluble in water; 1 g in 6 ml 80% alcohol; 1 g in 1 ml 90% alcohol 1.14 (liquid)

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Specifications: (Burdock, 1997) (Continued) Boiling point

324∞C (Continued)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.86 9.52 3.05

Max. 4.85 14.65 5.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 2.52 9.29

Max. 11.10 4.83 16.07

Synthesis: By direct esterification of anthranilic acid with phenylethyl alcohol; pure material from phenylethyl alcohol plus isatoic anhydride; also from phenylethyl alcohol and methylanthranilate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL BENZOATE Synonyms: Benzoic acid, phenethyl ester (8CI); Benzoic acid, 2-phenylethyl ester (9CI); Benzylcarbinyl benzoate; Benzyl carbinyl benzoate; Phenethyl alcohol, benzoate; Phenethylbenzoate; Phenethyl benzoate; beta-Phenethyl benzoate; beta-Phenylethyl benzoate; 2-Phenylethyl benzoate CAS No.: CoE No.:

94-47-3 667

FL No.: EINECS No.:

09.774 202-336-5

FEMA No.: JECFA No.:

2860 n/a

NAS No.:

2860

Description: Phenethyl benzoate has a sweet, rose and honey-like odor. It is used in trace quantities for fixation of honey, strawberry and other fruit preserves. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.329 mg IOFI: Nature Identical Empirical Formula/MW: C15H14O2/226.28 Specifications: (Burdock, 1997) Acid value

1 (max)

Flash point

Appearance

Colorless to yellow, oily liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point 189∞C (>300∞C) at 21 mmHg

Specific gravity

>100∞C 1.558-1.562 (1.5591-1.5605) at 20∞C 1:1 in 90% alcohol; 1:18 in 80% alcohol; insoluble in water 1.092-1.096 at 25∞/25∞C; 1.023-1.032 at 15∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.57 6.82 1.73

Max. 2.60 11.69 3.45

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.50 1.60 3.42

Max. 7.15 3.04 7.26

Synthesis: From phenethyl alcohol and benzoyl chloride in the presence of NaOH; from phenylethyl alcohol and methylbenzoate; by esterification of phenylethyl acohol with benzoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil from flowers of rose and orange, in bilberry, cinnamon leaf, cassia leaf, malay apple and sea buckthorn.

PHENETHYL BUTYRATE Synonyms: b-Phenethyl-n-butanoate; Benzylcarbinyl butyrate; Butanoic acid, 2-phenylethyl ester (9CI); Butyric acid, phenethyl ester (8CI); 2-Phenethyl butanoate; Phenethyl butyrate; 2-Phenylethyl butanoate; Phenylethyl butyrate; 2-Phenylethyl butyrate CAS No.: CoE No.:

103-52-6 506

FL No.: EINECS No.:

09.168 203-119-8

FEMA No.: JECFA No.:

2861 n/a

NAS No.:

2861

Description: Phenethyl butyrate has a rose-like fragrance and a sweet taste, suggestive of honey. It is not as stable as the isobutyrate. This compound is also reported as having a strawberry, grape, sweet, floral aroma. Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.017 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Acid value Appearance

1 (max) Colorless liquid

Flash point Refractive index

Assay

98% (min)

Solubility

Boiling point

238∞C

Specific gravity

>100∞C 1.488-1.492 at 20∞C 1:2 in 80% alcohol; 1:1 in 90% alcohol; almost insoluble in water 0.991-0.994 (1.00) at 25∞/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.17 9.01 28.60 4.10

Max. 4.95 14.78 28.60 8.04

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.18 1.70 1.76 7.49

Max. 10.87 1.70 3.57 13.05

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Synthesis: By esterification of phenylethyl alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Fruity, floral, green, with a tropical winy nuance. Natural occurrence: Reported found in passion fruit, grapes, strawberry, peppermint oil, beer, cognac, rum, sherry, white wine, yellow passion fruit juice, apple brandy, mountain papaya, lamb’s lettuce, Scotch spearmint oil, Camembert cheese, blue cheese, wine and mango.

PHENETHYL CINNAMATE Synonyms: Benzylcarbinyl cinnamate; Cinnamic acid, phenethyl ester (8CI); Phenethyl cinnamate; beta-Phenethyl cinnamate; Phenylethyl cinnamate; beta-Phenylethyl cinnamate; 2-Phenylethyl cinnamate; 2-Phenylethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 2-phenylethyl ester (9CI) CAS No.: CoE No.:

103-53-7 336

FL No.: EINECS No.:

09.743 203-120-3

FEMA No.: JECFA No.:

2863 671

NAS No.:

2863

Description: Phenethyl cinnamate has a sweet, balsamic odor, reminiscent of rose. At low levels it has a sweet, plum-like taste. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.851 mg IOFI: n/a Empirical Formula/MW: C17H16O2/252.32 Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White crystalline

Assay

98% (min)

Congealing point >54-56∞C Melting point 54∞C (minimum) Moderately soluble in alcohol; Solubility insoluble in water; soluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.83 3.62 1.51

Max. 4.67 6.92 3.13

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.67 1.73 3.68

Max. 3.93 3.05 7.15

Synthesis: From phenylethyl alcohol and methylcinnamate by alcohol interchange esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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PHENETHYL FORMATE Synonyms: Benzeneethanol, formate; Benzylcarbinyl formate; Formic acid, phenethyl ester; Formic acid, 2-phenylethyl ester (9CI); Phenethyl alcohol, formate (8CI); Phenethyl formate; beta-Phenethyl formate; 2-Phenethyl formate; Phenylethyl formate; betaPhenylethyl formate; 2-Phenylethyl formate CAS No.: CoE No.:

104-62-1 350

FL No.: EINECS No.:

09.083 203-220-7

FEMA No.: JECFA No.:

2864 n/a

NAS No.:

2864

Description: Phenethyl formate has a rose-like odor reminiscent of hyacinth and chrysanthemum with a bittersweet flavor suggestive of unripe plum. It is not very stable. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.356 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O2/150.18 Specifications: (Burdock, 1997) Acid value Appearance

1 (max) Colorless liquid

Flash point Refractive index

Assay

98% min (90%)

Solubility

Boiling point

226∞C

Specific gravity

91∞C (approx. 100∞C) 1.5065-1.5090 (1.5060-1.5100) at 20∞C Partially soluble in water; soluble in most common organic solvents; for the 96% active product, 1:4 in 70% alcohol 1.066-1.070 at 15∞C; 1.056-1.062 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.87 12.06 0.39 8.52

Max. 3.75 22.16 0.39 14.03

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.66 2.29 11.92

Max. 11.92 4.44 21.05

Synthesis: By direct esterification of phenethyl alcohol with formic acid. Aroma threshold values: Detection: 270 ppb Taste threshold values: n/a Natural occurrence: Reported found in several natural products including sour cherry, fresh blackberry, cranberry, tomato, vinegar, wheaten bread, crisp bread, cognac, rum, bourbon whiskey, whiskies, rose wine, port wine, coffee, black tea, litchi, cider, sherry and cocoa.

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PHENETHYL 2-FUROATE Synonyms: 2-Phenethyl 2-furoate; 2-Furancarboxylic acid, 2-phenylethyl ester (9CI); 2Furoic acid, phenethyl ester; Phenethyl 2-furoate CAS No.: CoE No.:

7149-32-8 n/a

FL No.: EINECS No.:

13.006 n/a

FEMA No.: JECFA No.:

2865 n/a

NAS No.:

2865

Description: Phenyl 2-furoate has a musty, mushroom odor. This compound is also reported as having a fruity, caramellic, slightly earthy, oily odor. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.003 mg IOFI: Artificial Empirical Formula/MW: C13H12O3/216.24 Specifications: (Burdock, 1997) Appearance Solubility

Colorless liquid Insoluble in water; soluble in oils

Specific gravity

1.139

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.02

Max. 0.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL HEXANOATE Synonyms: Phenyl ethyl caproate; b-Phenethyl hexoate; Benzyl carbinyl hexylate; Hexanoic acid, phenethyl ester; Hexanoic acid, 2-phenylethyl ester (9CI); Phenethyl hexanoate; 2-Phenethyl hexanoate; 2-Phenylethyl caproate; 2-Phenylethyl hexanoate CAS No.: CoE No.:

6290-37-5 n/a

FL No.: EINECS No.:

09.261 228-538-3

FEMA No.: JECFA No.:

3221 n/a

NAS No.:

3221

Description: Phenethyl hexanoate has a fresh, fruity green odor reminiscent of pineapple and a pleasant taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.703 mg Empirical Formula/MW:

IOFI: Nature Identical

C14H20O2/220.31 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point

263∞C

Specific gravity

Almost insoluble in water; soluble in alcohols and oils 0.98

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.32 4.09 3.32

Max. 13.36 8.00 6.64

Food Category Nonalcoholic beverages Soft candy

Usual 1.98 8.00

Max. 3.87 12.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in yellow passion fruit, blue cheese, beer, cognac, malt whiskey, cider, sherry, white wine, red wine, botrytised wine, apple brandy, lamb’s lettuce and sea buckthorn.

PHENETHYL ISOBUTYRATE Synonyms: 2-Phenylethyl isobutyrate; Benzylcarbinol isobutyrate; Benzylcarbinyl isobutyrate; Isobutyric acid, phenethyl ester; Phenethyl isobutyrate; Phenylethyl isobutyrate; beta-Phenylethyl isobutyrate; 2-Phenylethyl 2-methylpropanoate; 2-Phenylethyl 2-methylpropionate; Propanoic acid, 2-methyl-, 2-phenylethyl ester CAS No.: CoE No.:

103-48-0 302

FL No.: EINECS No.:

09.427 203-116-1

FEMA No.: JECFA No.:

2862 n/a

NAS No.:

2862

Description: Phenethyl isobutyrate has a fruity odor and a bittersweet taste reminiscent of unripe plum, pineapple and banana. Consumption: Annual: 111.67 lb Individual: 0.00009463 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.296 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.26 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

1.486-1.490 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Colorless to slightly yellow liquid

Assay 98% (min) of C13H18O2 Boiling point 263∞C

1 ml is soluble in 3 ml 80% alcohol; soluble in most fixed oils; insoluble in water 0.987-0.990

Solubility Specific gravity

(Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.33 11.05 150.00 6.70

Max. 7.33 17.83 150.00 11.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.51 2.93 9.22

Max. 11.43 5.35 15.85

Synthesis: By esterification of phenethyl alcohol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Scotch spearmint oil, peppermint oil, beer, cognac, rum, cider, olive and smaller galanga.

PHENETHYL ISOTHIOCYANATE Synonyms: Benzene (2-iosthiocyanatoethyl)-; Isothiocyanic acid, phenethyl ester; betaPhenethyl isothiocyanate; beta-Phenylethyl isothiocyanate; 2-Phenylethyl isothiocyanate; Phenethyl mustard oil; Phenylethyl mustard oil CAS No.: CoE No.:

2257-09-2 11495

FL No.: EINECS No.:

12.193 218-855-5

FEMA No.: JECFA No.:

4014 n/a

Description: Phenethyl isothiocyanate has a pungent odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 1.337 mg (FEMA) Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a N

C9H9NS/163

NAS No.:

S

Specifications: Appearance Colorless, clear liquid Assay 99% Boiling point 142∞C (12 mmHg)

Flash point Solubility Specific gravity

113∞C Reacts with water 1.09

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Cheese

Usual 0.75 8.00 0.18

Max. 7.50 80.00 1.80

Food Category Hard candy Imitation dairy Jams, jellies

Usual 1.50 1.00 1.50

Max. 20.00 10.00 15.00

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Reported uses (ppm): (FEMA, 2001) (Continued) Food Category Chewing gum Confectionary frostings Egg products Fats, oils Fish products Frozen dairy Gelatins, puddings Gravies

Usual 8.00 0.75 0.75 0.75 0.75 1.50 1.50 0.75

Max. 80.00 7.50 7.50 7.50 7.50 15.00 15.00 7.50

Food Category Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 0.75 0.30 0.15 8.00 1.50 1.50 0.15

Max. 7.50 3.00 4.00 50.00 15.00 15.00 1.50

Synthesis: Prepared by hydrolysis of gluconasturtiin, an abundant natural product present in cruciferous vegetables. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, cauliflower, broccoli, mustard, radish, wasabi, turnip and mountain papaya.

PHENETHYL ISOVALERATE Synonyms: Benzyl carbinyl isovalerianate; Phenethyl isopentanoate; Phenethyl-3-methylbutyrate; 2-Phenylethyl isovalerate; Butanoic acid, 3-methyl-, 2-phenylethyl ester (9CI); Isovaleric acid, phenethyl ester (8CI); Phenethyl isovalerate; Phenylethyl isovalerate; beta-Phenylethyl isovalerate; 2-Phenylethyl 3-methylbutanoate; 2-Phenylethyl 3-methylbutyrate CAS No.: CoE No.:

140-26-1 461

FL No.: EINECS No.:

09.466 205-406-3

FEMA No.: JECFA No.:

2871 n/a

NAS No.:

2871

Description: Phenethyl isovalerate has a fruity (rose-peach-apricot) odor and a bittersweet flavor, reminiscent of peach. It is not very stable. Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.866 mg IOFI: Nature Identical Empirical Formula/MW: C13H18O2/206.28 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay

98.0% (min) of C13H18O2

Specific gravity

1.484-1.486 1 ml is soluble in 3 ml 80% alcohol; soluble in most fixed oils; insoluble in water 0.973-0.976 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Boiling point

264∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 4.15 44.00 1.82

Max. 4.00 8.68 44.00 4.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.40 0.98 4.36

Max. 5.12 2.17 8.70

Synthesis: By esterification of phenethyl alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 to 10 ppm: Sweet, fruity, ripe pineapple with honey, berry and peachy nuances. Natural occurrence: Reported found in peppermint oil, spearmint oil, Scotch spearmint oil, beer, cognac, cider and lamb’s lettuce.

PHENETHYL-2-METHYLBUTYRATE Synonyms: Benzyl carbinyl ethyl methyl acetate; Benzylcarbinyl 2-methylbutyrate; Butanoic acid, 2-methyl-, 2-phenylethyl ester; Butyric acid, 2-methyl-, phenethyl ester (8CI); Phenethyl-a-methylbutanoate; Phenethyl 2-methylbutyrate; Phenethyl 2-methylbutyrate; beta-Phenylethyl alpha-methylbutanoate; 2-Phenylethyl 2-methylbutanoate; Phenylethyl 2-methylbutyrate; 2-Phenylethyl 2-methylbutyrate CAS No.: CoE No.:

24817-51-4 FL No.: n/a EINECS No.:

09.538 246-476-5

FEMA No.: JECFA No.:

3632 n/a

NAS No.:

3632

Description: Phenethyl-2-methylbutyrate has a sweet, floral, fruity odor with warm, herbaceous notes; the flavor is sweet and slightly fruity. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C13H18O2/206.28 Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay

95.0% (min) of C13H12O2

Specific gravity

Reported uses (ppm): n/a

1.484-1.488 Soluble in alcohol and most fixed oils; insoluble in water 0.973-0.977

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Synthesis: By esterification of phenethyl alcohol with a-methylbutyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, floral, green sweet and waxy. Natural occurrence: Reported found in mint.

PHENETHYL OCTANOATE Synonyms: Phenyl ethyl caprylate; Phenethyl octoate; Phenyl ethyl octanoate; Benzyl carbinyl octylate; Octanoic acid, phenethyl ester; Octanoic acid, 2-phenylethyl ester (9CI); Phenethyl octanoate; 2-Phenethyl octanoate; 2-Phenylethyl octanoate CAS No.: CoE No.:

5457-70-5 n/a

FL No.: EINECS No.:

09.262 226-718-6

FEMA No.: JECFA No.:

3222 n/a

NAS No.:

3222

Description: Phenethyl octanoate has a mild, fruity, wine-like odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.684 mg IOFI: Nature Identical Empirical Formula/MW: C16H24O2/248.37 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 295.5∞C; 143.5∞C at 1.5 mmHg Refractive index 1.4801 at 20∞C

Specific gravity

Soluble in alcohol and oils; insoluble in water 0.9473 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.32 4.00 3.32

Max. 13.36 8.00 6.64

Food Category Nonalcoholic beverages Soft candy

Usual 1.83 7.73

Max. 4.34 12.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 to 20 ppm: Sweet, fruity, creamy and slightly lactonic with floral nuances. Natural occurrence: Reported found in beer, rum, cider, white wine, port wine and botrytised wine.

PHENETHYL PHENYLACETATE Synonyms: Benzyl carbinyl phenylacetate; 2-Phenylethyl phenylacetate; Phenethyl-a-toluate; Acetic acid, phenyl-, phenethyl ester (8CI); Benzeneacetic acid, 2-phenylethyl ester

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(9CI); Benzylcarbinyl alpha-toluate; Phenethyl phenylacetate; Phenylacetic acid, phenethyl ester; 2-Phenylethyl benzeneacetate; beta-Phenylethyl phenylacetate; 2-Phenylethyl alpha-toluate CAS No.: CoE No.:

102-20-5 234

FL No.: EINECS No.:

09.707 203-013-1

FEMA No.: JECFA No.:

2866 n/a

NAS No.:

2866

Description: Phenethyl phenylacetate has a heavy, sweet, floral and balsamic odor, somewhat rosy and a sweet, honey-like flavor. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.917 mg IOFI: n/a Empirical Formula/MW: C16H16O2/240.31 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to slightly yellow liquid

Assay 98.0% (min) of C16H16O2 Boiling point 325∞C

Solidification point Not less than 26∞C One ml is soluble in 4 ml Solubility 90% alcohol; insoluble in water Specific gravity 1.079-1.082

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 2.17 8.14 0.10 7.75 7.87

Max. 3.83 17.38 0.10 10.40 17.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.95 2.23 3.02 8.25

Max. 17.76 2.44 6.39 17.54

Synthesis: By esterification of phenylacetic acid with phenethyl alcohol in the presence of H2SO4; also by direct esterification in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Honey, floral, green, rose, cocoa, hay and tropical body. Natural occurrence: Not reported found in nature.

PHENETHYL PROPIONATE Synonyms: Benzyl carbinyl propionate; 2-Phenylethyl propionate; Benzylcarbinyl propionate; Phenethyl alcohol, propionate; Phenethyl propionate; Phenylethyl propionate; 2-

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Phenylethyl propionate; Propanoic acid, 2-phenylethyl ester (9CI); Propionic acid, phenethyl ester (8CI); Propionic acid, 2-phenylethyl ester CAS No.: CoE No.:

122-70-3 418

FL No.: EINECS No.:

09.137 204-567-7

FEMA No.: JECFA No.:

2867 n/a

NAS No.:

2867

Description: Phenethyl propionate has a very sweet odor reminiscent of red rose with a fruity undertone. It has a honey-like, warm, sweet raspberry and strawberry-like flavor. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.828 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23 Specifications: (Burdock, 1997) Acid value Appearance

1.0 (max) Colorless to slightly oily liquid; sometime yellowish

Flash point

>100∞C

Refractive index 1.493-1.496 at 20∞C

Assay

98% (min)

Solubility

Boiling point

245∞C

Specific gravity

1:4 in 70% alcohol; soluble in propylene glycol; insoluble in water 1.010-1.014 at 25∞/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.94 15.62 1.69 6.77

Max. 6.41 26.23 1.69 11.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.77 2.33 13.18

Max. 9.78 4.02 24.17

Synthesis: By esterification of phenyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peanut (Arachis hypogaea), guava fruit, guava peel, Camembert cheese, Gruyere de Comte cheese, other cheese, beer, rum, cider, roasted peanut and apple brandy.

PHENETHYL SALICYLATE Synonyms: Benzyl carbinyl salicylate; Phenethyl-2-hydroxybenzoate; Phenethyl-o-hydroxybenzoate; 2-Phenylethyl salicylate; Benzoic acid, 2-hydroxy-, 2-phenylethyl ester (9CI); Benzylcarbinyl salicylate; Phenethyl salicylate; 2-Phenylethyl 2-hydroxybenzoate; Phenylethyl salicyalte; 2-Phenylethyl salicylate; Salicylic acid, phenethyl ester (8CI) CAS No.: CoE No.:

87-22-9 437

FL No.: EINECS No.:

09.753 201-732-5

FEMA No.: JECFA No.:

2868 905

NAS No.:

2868

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Description: Phenethyl salicylate has a faint but persistent rose-like odor, somewhat hyacinth- and carnation-like. It has a sweet taste suggestive of peach, apricot and honey. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.8 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.507 mg IOFI: n/a Empirical Formula/MW: C15H14O2/242.28 Specifications: (FCC, 1996) Acid value

1.0 (max)

Solidification point

Appearance

White crystalline

Solubility

Assay

98.0% (min) of C15H14O3

Not less than 41∞C 1 g is soluble in 20 ml 95% alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.90 2.43 1.07 1.00

Max. 1.90 4.86 2.07 1.80

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.83 1.72

Max. 0.01 1.21 3.25

Synthesis: From phenethyl alcohol and methylsalicylate by interchange; also by esterification of phenethyl alcohol with salicylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL SENECIOATE Synonyms: Phenethyl-3,3-dimethylacrylate; Phenethyl-3-methyl-2-butenoate; phenethyl-3methylcrotonate; 2-Butenoic acid, 3-methyl-, 2-phenylethyl ester (9CI); Phenethyl 3-methylbut-2-enoate; Phenethyl senecioate; 2-Phenylethyl 3-methyl-2-butenoate CAS No.: CoE No.:

42078-65-9 FL No.: n/a EINECS No.:

09.407 255-649-4

FEMA No.: JECFA No.:

2869 n/a

NAS No.:

2869

Description: Phenethyl senecioate has a faint, deep, sweet odor, somewhat herbaceous and winy. It has a sweet, winy, deep, fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00005877 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.127 mg Empirical Formula/MW:

IOFI: n/a

C13H16O2/204.27 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 060 0.50

Max. 5.00 1.20 5.00

Food Category Gelatins, puddings Soft candy

Usual 0.60 0.50

Max. 1.30 1.50

Synthesis: By esterification of phenethyl alcohol with 3-methylcrotonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL TIGLATE Synonyms: Benzyl carbinyl tiglate; Phenethyl trans-2,3-dimethylacrylate; Phenethyl trans2-methylbutenoate; Phenethyl trans-2-methylcrotonate; Phenylethyl tiglate; 2-Butenoic acid, 2-methyl-, phenethyl ester; 2-Butenoic acid, 2-methyl-, 2-phenylethyl ester, (E)-; Phenethyl 2-methylcrotonate; Phenethyl tiglate; Phenylethyl-alpha-methylbutenoate; Phenylethyl tiglate CAS No.: CoE No.:

55719-85-2 FL No.: 2186 EINECS No.:

09.496 259-774-5

FEMA No.: JECFA No.:

2870 n/a

NAS No.:

2870

Description: Phenethyl tiglate has a pleasant, warm, rose-like, sweet odor and a sweet winy taste. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.541 mg IOFI: n/a Empirical Formula/MW: C13H16O2/204.27 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point 259∞C

Specific gravity Solubility

1.02 Insoluble in water; soluble in alcohol

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 14.09 3.37

Max. 4.00 21.38 5.38

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.92 1.68 13.77

Max. 12.11 3.02 20.79

Synthesis: From phenethyl alcohol and tiglyl chloride in the presence of pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENOL Synonyms: Carbolic acid; Benzene, hydroxy-; Benzenol; Carbolic oil; Hydroxybenzene; Izal; Liquid phenol; Monohydroxybenzene; Monophenol; Oxybenzene; Paoscle; Phenic acid; Phenol (8CI) (9CI); Phenol (UN1671); Phenol alcohol; Phenol, liquefied; Phenol, liquid or solution (liquid tar acid containing over 50% phenol) (NA2821) (Poison B); Phenol, molten; Phenol, pure; Phenol, synthetic; Phenyl alcohol; Phenyl hydrate; Phenyl hydroxide; Phenylic acid; Phenylic alcohol; PhOH; Synthetic phenol CAS No.: CoE No.:

108-95-2 n/a

FL No.: EINECS No.:

04.041 203-632-7

FEMA No.: JECFA No.:

3223 n/a

NAS No.:

3223

Description: Phenol has a strong odor that is sickeningly sweet and irritating. Phenol has powerful disinfectant and sanitizing qualities. It has been used as a topical anesthetic and antiseptic preservative, reagent and chemical reactant. Its use for direct addition to food is limited to a role as a flavoring ingredient in a few foods at a maximum level below 10 ppm. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105, 175.300, 175.380, 175.390, 176.170, 177.1210, 177.1580, 177.2410 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.724 mg IOFI: Nature Identical Empirical Formula/MW: C6H5OH/94.11 Specifications: (Burdock, 1997) Appearance Assay

Colorless or white needles; turns pink on exposure to air 98% (min)

Boiling point

181.75∞C; 70.86∞C at 10 mmHg

Congealing point

41∞C

Melting point

43∞C

Refractive index 1.5509 at 21∞C; 1.5418 at 41∞C Soluble in water, alcohol, chloroform, carbon disulfide; very Solubility soluble in ether; soluble in carbon tetrachloride, acetone and benzene in all proportions 1.0722 at 20∞/20∞C; 1.0576 at Specific gravity 20∞/4∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Flash point

>79∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 3.07 1.73 1.07

Max. 4.00 5.83 3.17 1.83

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.73 3.07

Max. 3.00 1.17 5.83

Synthesis: Phenol is formed in dry distillation of wood, peat and coal; coal tar is one of the commercial sources of phenol and its homologues. Aroma threshold values: Detection: 5.5 ppm. Taste threshold values: n/a Natural occurrence: It is reported found in over 150 natural products including apricot, sour cherry, black currant, bilberry, cranberry, other berries, grapes, guava fruit, peach, pineapple, asparagus, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, pennyroyal oil, many cheeses, butter, milk, milk powder, boiled egg, fish and fish oil, cooked and cured meats, beer, wheaten bread, crisp bread, cognac, rose wine, cocoa, coffee, tea, whiskies, roasted filbert, roasted peanut, soybean, pecans, honey, avocado, Arctic bramble, passion fruit, beans, mushrooms, trassi, almond, sesame seed, fenugreek, mango, tamarind, Brazil nut, rice, rhubarb, licorice, buckwheat, watercress, malt, wort, dried bonito, loquat, myrtle berry, rosemary, Tahiti and Bourbon vanilla, endive, shrimp, crab, crayfish, clam, squid, truffle and Chinese quince.

PHENOXYACETIC ACID Synonyms: Glycolic acid phenyl ether; Phenoxyethanoic acid; o-Phenylglycolic acid; Phenylium; Acetic acid, phenoxy- (8CI) (9CI); Glycolic acid, phenyl ether; Glycollic acid phenyl ether; Phenoxyacetic acid; POA CAS No.: CoE No.:

122-59-8 n/a

FL No.: EINECS No.:

08.049 204-556-7

FEMA No.: JECFA No.:

2872 n/a

NAS No.:

2872

Description: Phenoxyacetic acid has a sour, sweet odor and a honey-like taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Grouped under phenyl ethyl alcohols, phenylacetic acids, related esters, phenoxyacetic acids and related esters. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.545 mg IOFI: Artificial Empirical Formula/MW: C8H8O/152.14 Specifications: (Burdock, 1997) Appearance

Crystalline solid

Melting point

98∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Boiling point

285∞C (decomposes)

Solubility

Slightly soluble in water; readily soluble in alcohol, ether, other common organic solvents (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.88 2.88 1.38

Max. 1.50 5.64 2.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 0.45 3.25

Max. 2.00 1.25 6.00

Synthesis: By reacting phenol and monochloroacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa beans.

2-PHENOXYETHYL ISOBUTYRATE Synonyms: Ethyleneglycol monophenylether, isobutyrate; 2-Phenoxyethyl isobutanoate; Phenylcellosolve isobutyrate; Isobutyric acid, 2-phenoxyethyl ester (8CI); Isobutyric acid, 2-phenoxyethyl ester (6CI, 8CI); Phenoxyethyl isobutyrate; 2-Phenoxyethyl isobutyrate; 2-Phenoxyethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 2-phenoxyethyl ester (9CI) CAS No.: CoE No.:

103-60-6 n/a

FL No.: EINECS No.:

09.487 203-127-1

FEMA No.: JECFA No.:

2873 n/a

NAS No.:

2873

Description: 2-Phenoxyethyl isobutyrate has a faint, rose-like and honey odor and a sweet, fruity (peach-like) taste. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.431 mg IOFI: n/a Empirical Formula/MW: C12H18O3/208.26 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay

97.0% (min) of C12H18O3

Specific gravity

1.492-1.495 1 ml is soluble in 3 ml 70% alcohol; miscible in alcohol, chloroform and ether; insoluble in water 1.044-1.048

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 1.00

Max. 2.00

Food Category Gelatins, puddings

Usual Max. 29.42 43.91 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 29.38 23.20

Max. 44.85 38.72

Food Category Nonalcoholic beverages Soft candy

Usual Max. 9.63 12.70 29.70 38.24 (Part 2 of 2)

Synthesis: From the corresponding phenoxyethyl alcohol and isobutyric acid in the presence of boric acid in benzene solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Green and fruity with waxy, apple nuances. Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE Synonyms: Acetaldehyde, phenyl- (8CI); Benzeneacetaldehyde (9CI); Hyacinthin; 1Oxo-2-phenylethane; PAA; Phenylacetaldehyde; Phenylacetic aldehyde; Phenylethanal; 2Phenylethanal; alpha-Tolualdehyde; alpha-Toluic aldehyde; a-Tolyl aldehyde CAS No.: CoE No.:

122-78-1 116

FL No.: EINECS No.:

05.030 204-574-5

FEMA No.: JECFA No.:

2874 n/a

NAS No.:

2874

Description: Phenylacetaldehyde has a harsh, green odor reminiscent of hyacinth on dilution. It has an unpleasant, pungent, bitter flavor, turning sweet and fruit-like at low levels. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not allocated (1967) Trade association guidelines: FEMA PADI: 0.675 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O/120.14 Specifications: (FCC, 1996) Acid value

5.0 (max)

Appearance

Colorless to slightly yellow, oily liquid

Assay 90.0% (min) of C8H8O Boiling point 195∞C

Refractive index 1.525-1.545 1 ml is soluble in 2 ml 80% alcohol; soluble in most fixed oils and Solubility propylene glycol; insoluble in glycerin Specific gravity 1.025-1.045

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.54 2.73 6.09 1.64

Max. 1.05 4.79 6.09 3.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.19 1.74 2.44

Max. 3.92 3.51 4.41

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Synthesis: By Darzen glycidic ester synthesis from benzaldehyde; readily oxidizable to phenyl acetic acid. Aroma threshold values: Detection: 4 ppb Taste threshold values: Taste characteristics at 5 ppm: Floral and honey-like with a sweet waxy nuance. Natural occurrence: Identified among the constituents of several essential oils: neroli, Citrus sinensis leaves, other citrus species (flowers and leaves), narcissus, magnolia, lily, rose and tea. It is reported found in over 170 natural products including apricot, sour cherry, cooked apple, peach, fresh blackberry, crispbread, other types of bread, green tea, unprocessed rice, lemon balm, red sage, black currant, bilberry, cranberry, other berries, grapes, raisins, melon, papaya, guava fruit, pineapple, asparagus, celery, carrot, parsley, peas, bell pepper, peppermint oil, Scotch spearmint oil, mustard, vinegar, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, many cheeses, milk, yogurt, boiled egg, cooked and cured meats, beer, cognac, grape wines, cocoa, coffee, tea, roasted filbert, roasted peanut, soybean, pecans, cauliflower, broccoli, honey, avocado, passion fruit, beans, mushrooms, trassi, mango, tamarind, rice, licorice, buckwheat, lovage root, pumpkin, sweet potato, cassava, corn oil, malt, wort, dried bonito, loquat, pawpaw, maté, sweet grass oil, orange peel oil, grapefruit juice, endive, clam and Chinese quince.

PHENYLACETALDEHYDE-2,3-BUTYLENE GLYCOL ACETAL Synonyms: 4,5-Dimethyl-2-benzyl-1,3-dioxolan CAS No.: CoE No.:

5468-06-4 n/a

FL No.: EINECS No.:

06.027 n/a

FEMA No.: JECFA No.:

2875 n/a

NAS No.:

2875

Description: Phenylacetaldehyde-2,3-butylene glycol acetal has a sweet, floral, somewhat earthy fragrance and a fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000087 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.382 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance

Colorless, viscous liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.60 3.00 4.90

Max. 6.70 5.00 6.30

Food Category Nonalcoholic beverages Soft candy

Synthesis: By condensation of phenylacetaldehyde with 2,3-butylene glycol. Aroma threshold values: n/a

Usual 4.00 3.60

Max. 8.00 9.47

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE DIISOBUTYL ACETAL Synonyms: 1,1-Diisobutoxy-2-phenylethane; Benzene, (2,2-bis(2-methylpropoxy)ethyl)(9CI); (2,2-bis(2-Methylpropoxy)ethyl)benzene; Phenylacetaldehyde diisobutyl acetal CAS No.: CoE No.:

68345-22-2 FL No.: 595 EINECS No.:

0.024 269-851-5

FEMA No.: JECFA No.:

3384 n/a

NAS No.:

3384

Description: Phenylacetaldehyde diisobutyl acetal has a sweet, floral, delicate green odor. Consumption: Annual: 11.66 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.083 mg IOFI: Artificial Empirical Formula/MW: C16H26O2/250.38 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Specific gravity

Boiling point

240∞C

Solubility

0.93 Almost insoluble in water; soluble in alcohol, oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 10.00 6.00

Max. 25.00 50.00 30.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 1.00 15.00

Max. 50.00 10.00 75.00

Synthesis: From benzyl magnesium chloride and butyl o-formate; also from phenyl acetaldehyde and butyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: Sweet, honey, brown and floral. Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE DIMETHYL ACETAL Synonyms: 1,3-Dimethoxy-2-phenylethane; a-Toluic aldehyde dimethylacetal; Acetaldehyde, phenyl-, dimethyl acetal (8CI); Benzene, (2,2-dimethoxyethyl)- (9CI); (2,2Dimethoxyethyl)benzene; 1,1-Dimethoxy-2-phenylethane; Ethane, 1,1-dimethoxy-2phenyl-; Hyscylene; Phenacetaldehyde dimethyl acetal; Phenylacetaldehyde dimethyl ace-

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tal; Phenylacetic aldehyde dimethyl acetal; alpha-Tolylaldehyde dimethyl acetal; alphaTolyl aldehyde dimethyl acetal; Viridine CAS No.: CoE No.:

101-48-4 40

FL No.: EINECS No.:

06.006 202-945-6

FEMA No.: JECFA No.:

2876 n/a

NAS No.:

2876

Description: Phenylacetaldehyde dimethyl acetal has a strong, green odor with a hyacinthlike note. At low levels, it has a sweet, green, spicy flavor, turning bitter at high levels. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.092 mg IOFI: n/a Empirical Formula/MW: C10H14O2/166.22 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Free phenyl acetaldehyde Refractive index

Assay

95.0% (min) of C10H14O

Solubility

Boiling point Chlorinated compounds

219∞C

Specific gravity

1.0% 1.493-1.496 1 ml is soluble in 2 ml 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 1.000-1.006

Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.71 7.85 2.78 2.92

Max. 1.47 11.62 3.75 3.91

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 20.00 20.00 0.96 4.64

Max. 60.00 60.00 1.91 5.61

Synthesis: By the cold reaction of the corresponding aldehyde with methanol or with orthoformic ester in the presence of acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa and Bulgarian tobacco.

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PHENYLACETALDEHYDE GLYCERYL ACETAL Synonyms: Mixture of 60% 5-hydroxymehtyl-2-henxyl-1,3-dioxolan and 40% 5-hydroxy-2benxyl-1,3-dioxan; Benzeneacetaldehyde, cyclic acetal with glycerol; Benzeneacetaldehyde, cyclic acetal with 1,2,3-propanetriol (9CI); Phenylacetaldehyde glyceryl acetal CAS No.: CoE No.:

29895-73-6 FL No.: 41 EINECS No.:

06.007 249-934-2

FEMA No.: JECFA No.:

2877 n/a

NAS No.:

2877

Description: Phenylacetaldehyde glyceryl acetal has a faint, sweet, rosy odor and a sweet green flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.138 mg IOFI: Artificial Empirical Formula/MW:

C11H14O3/194.23

Specifications: (Burdock, 1997) Appearance

Colorless, viscous liquid

Refractive index

Aldehyde content 0.5% (max)

Solubility

Flash point

Specific gravity

95∞C

1.5315-1.5345 at 20∞C 1:4 to 1:7 in 30% alcohol; insoluble in water 1.165-1.168 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.00 8.50 11.25

Max. 10.67 11.50 17.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.80 3.70 2.43

Max. 14.40 6.20 13.33

Synthesis: From phenylacetaldehyde and glycerol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETATE Synonyms: Acetic acid, phenyl ester; Acetoxybenzene; (Acetyloxy) benzene; Phenol acetate CAS No.: CoE No.:

122-79-2 n/a

FL No.: EINECS No.:

09.688 n/a

FEMA No.: JECFA No.:

3958 n/a

NAS No.:

n/a

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Description: Phenylacetate, a product of phenylalanine metabolism. It is a small molecule normally present in the mammalian circulation in low concentrations. Phenylacetate has an offensive odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.709400 mg IOFI: n/a Empirical Formula/MW: C8H8O2/136.15 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Gelatins, puddings

Usual 5.00 1.00

Max. 10.00 5.00

Food Category Hard candy

Usual 5.00

Max. 7.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETIC ACID Synonyms: a-Toluic acid; Acetic acid, phenyl- (8CI); Benzenacetic acid; Benzeneacetic acid (9CI); Phenylacetic acid; omega-Phenylacetic acid; Phenylethanoic acid; Phenyllacetic acid CAS No.: CoE No.:

103-82-2 672

FL No.: EINECS No.:

08.038 203-148-6

FEMA No.: JECFA No.:

2878 n/a

NAS No.:

2878

Description: Phenylacetic acid has a geranium-leaf and rose-like odor in dilute solution. The odor is persistent and disagreeable in concentrated solution. It has a sweet, honey-like flavor at high levels. At low levels, it is a sweetener. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.381 mg IOFI: Nature Identical Empirical Formula/MW: C8H6O2/136.15

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Specifications: (FCC, 1996) Lead

10 mg/kg

Assay

Glistening, white, crystalline solid 99.0% (min) of C8H8O2

Melting range

Boiling point

265∞C

Solubility

Between 76∞ and 78∞C Soluble in most fixed oils and glycerin; slightly soluble in water

Heavy metals

0.004%

Appearance

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 2.00 6.76 4.09 2.83 3.17

Max. 4.76 12.32 8.61 5.10 3.17

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.80 1.09 7.20 1.00

Max. 1.30 2.12 13.88 20.00

Synthesis: By the treatment of benzyl cyanide with dilute sulfuric acid and other processes. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: Sweet, floral, chocolate, honey and tobacco. Natural occurrence: Reported found among the constituents of a few essential oils: Tobacco, Rosa centifolia, Bulgarian rose, orange flowers absolute, neroli and Mentha arvensis of Japanese origin; also reported present among the volatile constituents of cocoa. Also reported found in guava, papaya, raspberry, strawberry, cooked potato, tomato, peppermint oil, pepper, rye bread, cheddar cheese, Swiss cheese, Gruyere cheese, boiled mutton, beer, cognac, cider, sherry, grape wines, cocoa, tea, honey soy protein, passion fruit, starfruit, mango, mushroom, malt, wort, roasted chicory root, naranjilla fruit, choke berry, sea buckthorn and Chinese quince. DL-PHENYLALANINE Synonyms: a-Aminohydrocinnamic acid; a-Amino-b-phenylpropionic acid; Alanine, phenyl-, DL- (8CI); DL-2-Amino-3-phenylpropanoic acid; DL-alpha-Amino-beta-phenylpropionic acid; Phenylalanine, dl-; beta-Phenylalanine, dl-; dl-Phenylalanine; DL-Phenylalanine (9CI); DL-beta-Phenylalanine; DL-beta-Phenyl-alpha-alanine; DL-3-Phenylalanine; (±)-Phenylalanine CAS No.: CoE No.:

150-30-1 n/a

FL No.: EINECS No.:

17.017 205-756-7

FEMA No.: JECFA No.:

3726 n/a

NAS No.:

3726

Description: DL-Phenylalanine has a sweet taste. It is an essential amino acid that plays a key role in the biosynthesis of other amino acids and some neurotransmitters. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 9.722 mg Empirical Formula/MW:

1549

IOFI: n/a

C9H11NO2/165.20 Specifications: (FCC, 1996) Appearance Assay

Colorless, slightly viscous liquid Not less than 98.5% and not more than 101.5% of C9H11NO2 after drying

Heavy metals (as Pb)

Not more than 0.002%

Lead

Not more than 10 mg/kg

Loss on drying

Not more than 0.2%

Residue on ignition

Not more than 0.3%

Solubility

Soluble in water, in dilute mineral acids and in solutions of alkali hydroxides; very slightly soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Confection, frosting Frozen dairy Gelatins, puddings Meat products

Usual 30.00 25.00 76.00 15.00 15.00 30.00

Max. 300.00 300.00 268.00 60.00 60.00 300.00

Food Category Milk products Nut products Seasonings, flavors Soft candy Sweet sauce

Usual 32.00 20.00 20.00 94.00 60.00

Max. 66.00 300.00 300.00 268.00 220.00

Synthesis: By microbial bioengineered process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Phenylalanine is the most commonly found aromatic amino acid in proteins and enzymes with a molar ratio of 3.5% compared to the other amino acids, about double the amount of any other aromatic amino acid. Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources. L-PHENYLALANINE

Synonyms: Alanine, phenyl-; Alanine, phenyl-, L- (8CI); Alanine, 3-phenyl-; L-Alanine, phenyl-; Amino acid; (S)-alpha-Aminobenzenepropanoic acid; alpha-Aminohydrocinnamic acid; alpha-Amino-beta-phenylpropionic acid; Antibiotic FN 1636; L-Antibiotic FN 1636; Benzenepropanoic acid, alpha-amino-, (S)-; Hydrocinnamic acid, alpha-amino-; PAL; Phenylalamine; Phenylalanine; Phenyl-alpha-alanine; beta-Phenylalanine; (-)-beta-Phenylalanine; beta-Phenyl-alpha-alanine; beta-Phenyl-alpha-alanine, L-; Phenylalanine, L-; beta-

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Phenyl-L-alanine; L-Phenylalanine (9CI); L-beta-Phenylalanine; (L)-Phenylalanine; (S)Phenylalanine; l-Phenylalanine; 3-Phenylalanine; 3-Phenyl-L-alanine CAS No.: CoE No.:

63-91-2 n/a

FL No.: EINECS No.:

17.018 200-568-1

FEMA No.: JECFA No.:

3585 n/a

NAS No.:

3585

Description: L-Phenylalanine has a slight characteristic odor and a slight bitter taste. It melts with decomposition at about 283∞C. The pH of a 1 in 100 solution is between 5.4 and 6.0. FEMA notes this chemical is used in cocoa substitute only. Consumption: Annual: 2400.00 lb Individual: 0.002033 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.626 mgIOFI: n/a Empirical Formula/MW: C9H11NO2/165.20 Specifications: (FCC, 1996) Appearance Assay

Colorless or white plate-like crystals or a white crystalline powder Not less than 98.5% and not more than 101.5% of C9H11NO2 calculated on the dried basis

Loss on drying

Not more than 0.2%

Residue on ignition

Not more than 0.1%

Heavy metals (as Pb)

Not more than 0.002%

Solubility

Lead

Not more than 10 mg/kg

Specific rotation

1 g is soluble in about 35 ml of water; slightly soluble in alcohol, in dilute mineral acids and in alkali hydroxide solutions Between –33.2∞ and –35.2∞ after drying at [a]20∞/D; or between –32.7∞ and –34.7∞ after drying at [a]25∞/D

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 20.00 30.00 5.00 15.00

Max. 100.00 110.00 10.00 60.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 15.00 60.00 5.00 10.00 15.00 60.00 30.00 110.00

Synthesis: From PTS-negative Escherichia coli bioengineered strains. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.

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4-PHENYL-2-BUTANOL Synonyms: Methyl phenethyl carbinol; Phenylethyl methyl carbinol; Benzenepropanol, alpha-methyl-; 4-Phenyl-2-butanol; 4-Phenylbutan-2-ol CAS No.: CoE No.:

2344-70-9 85

FL No.: EINECS No.:

02.036 219-055-9

FEMA No.: JECFA No.:

2879 n/a

NAS No.:

2879

Description: 4-Phenyl-2-butanol has a characteristic, aromatic, floral odor. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.404 mg IOFI: Artificial Empirical Formula/MW: C10H14O/150.22 Specifications: (Burdock, 1997) Appearance Boiling point

Oily liquid 123-124∞C at 15 mmHg

Refractive index Specific gravity

1.513 at 17∞C 0.976 at 19∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.80 1.00 0.90

Max. 2.40 1.00 0.95

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.60

Max. 1.00 2.30

Synthesis: The optically inactive product can be prepared by hydrogenation of benzylidene acetone in alcohol solution; under pressure in the presence of platinum oxide, palladium oxide or ferrous sulfate; by reduction with magnesium in methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-2-BUTENAL Synonyms: Benzeneacetaldehyde, alpha-ethylidene- (9CI); alpha-Ethylidenebenzeneacetaldehyde; 2-Phenyl-2-butenal; 2-Phenylcrotonaldehyde CAS No.: CoE No.:

4411-89-6 670

FL No.: EINECS No.:

05.062 224-567-0

FEMA No.: JECFA No.:

Consumption: Annual: 6.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a

3224 n/a

NAS No.:

3224

Individual: 0.00000564 mg/kg/day

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Trade association guidelines: FEMA PADI: 1.528 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H10O/146.18 Specifications: (Burdock, 1997) Boiling point Refractive index

177∞C at 15 mmHg 1.5605 at 18∞C

Specific gravity

1.045 at 18∞/0∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 4.00 4.00

Max. 12.04 6.68 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 6.68

Max. 4.00 10.72

Synthesis: From acetaldehyde and phenyl acetaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, vegetative, floral, cocoa and nutty. Natural occurrence: Reported as the odorous component in black tea and Phallus impudicus. Also reported found in cocoa, roasted hazelnut, asparagus, coffee, cocoa, microbial fermented tea, roasted filbert, American potato chips, soybean, rice bran, malt, katsuobishi (dried bonito), okra, roasted macadamia nut and roasted sesame seeds.

4-PHENYL-3-BUTEN-2-OL Synonyms: Methyl styryl carbinol; 3-Buten-2-ol, 4-phenyl-; 4-Phenyl-3-buten-2-ol CAS No.: CoE No.:

17488-65-2 FL No.: 2032 EINECS No.:

02.066 241-501-6

FEMA No.: JECFA No.:

2880 n/a

NAS No.:

2880

Description: 4-Phenyl-3-buten-2-ol has a characteristic floral odor. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.775 mg IOFI: n/a Empirical Formula/MW: C10H12O/148.20 Specifications: (Burdock, 1997) Appearance

Dense, oily liquid

Solubility

Boiling point

131∞C at 12 mmHg

Specific gravity

Insoluble in water; soluble in most organic solvents 1.0134 at 22∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.89 3.76 3.33

Max. 5.03 20.66 11.97

Food Category Nonalcoholic beverages Soft candy

Usual 0.57 3.07

Max. 2.26 11.97

Synthesis: From cinnamic aldehyde and magnesium methyl bromide in ether solution and subsequent hydrolysis of the ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-PHENYL-3-BUTEN-2-ONE Synonyms: Cinnamyl methyl ketone; Methyl styryl ketone; Acetocinnamone; Benzalacetone; Benzylideneacetone; Benzylidene acetone; 3-Buten-2-one, 4-phenyl- (8CI) (9CI); Methyl beta-styryl ketone; 4-Phenylbutenone; 4-Phenyl-3-buten-2-one; 2-Phenylvinyl methyl ketone; Styryl methyl ketone CAS No.: CoE No.:

122-57-6 158

FL No.: EINECS No.:

07.024 204-555-1

FEMA No.: JECFA No.:

2881 820

NAS No.:

2881

Description: 4-Phenyl-3-buten-2-one has a sweet, floral, creamy, pungent odor reminiscent of coumarin and rhubarb with a sweet, pungent flavor. It is not very stable. Consumption: Annual: 61.67 lb Individual: 0.00005225 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.943 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O/146.18 Specifications: (Burdock, 1997; JECFA 2001) Appearance Assay

Boiling point

Congealing point ID test

Colorless to slightly yellow, crystalline solid 97% (minimum)

Melting point

38 - 40∞C

Refractive index

1.5824 at 47.3∞C Insoluble in water; soluble in organic solvents; readily soluble in alcohol, ether, benzene and chloroform; 1:3 in 60% alcohol

260-262∞C; 144-149∞C at 20 mmHg

Solubility

39∞C

Specific gravity

NMR spectra

1.0076 at 47.3∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 1.28 5.25 0.02 1.18

Max. 1.92 10.00 0.20 2.53

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.59 0.08 0.89 4.44

Max. 2.90 0.30 1.72 8.72

Synthesis: By condensing benzaldehyde and acetone in the presence of an alkaline condensing agent. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed soy protein.

4-PHENYL-2-BUTYL ACETATE Synonyms: Phenylethyl methyl carbinyl acetate; Benzenepropanol, alpha-methyl-, acetate (9CI); alpha-Methylbenzenepropanol acetate; 4-Phenyl-2-butyl acetate; 4-Phenylbut-2-yl acetate CAS No.: CoE No.:

10415-88-0 FL No.: 671 EINECS No.:

09.200 233-890-6

FEMA No.: JECFA No.:

2882 n/a

NAS No.:

2882

Description: 4-Phenyl-2-butyl acetate has a mild, green, fruity odor and a sweet, fruity taste. Consumption: Annual: <1.00 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.998 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Colorless liquid 123-124∞C at 13 mmHg; d-, 130∞C at 13 mmHg d-, +0.83∞C

Refractive index 1.4895 at 16∞C; d-, 1.5012 at 20∞C Insoluble in water; soluble in alcoSolubility hol Specific gravity 0.991 at 16∞C; d-, 0.9874 at 17∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.36 15.79 7.46

Max. 8.72 30.90 14.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.38 3.07 15.53

Max. 8.47 6.10 30.67

Synthesis: By acetylation of the corresponding alcohol; the racemic and the dextrorotatory forms are known. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-3-CARBETHOXY FURAN Synonyms: 3-Furanecarboxylic acid, 2-phenyl-, ethyl ester; Ethyl 2-phenyl-3-furancarboxylate; Ethyl 2-phenyl-3-furoate; 3-Furancarboxylic acid, 2-phenyl-, ethyl ester (9CI); 2Phenyl-3-carbethoxy furan CAS No.: CoE No.:

50626-02-3 FL No.: 2309 EINECS No.:

13.038 256-663-3

FEMA No.: JECFA No.:

Consumption: Annual: 33.33 lb Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 489 mg Empirical Formula/MW:

3468 n/a

NAS No.:

3468

Individual: 0.00002824 mg/kg/day

IOFI: Artificial

C13H12O3/216.24 Specifications: (Burdock, 1997) Assay Boiling point

> 99% 148-154∞C at 6 mmHg

Solubility

Insoluble in water; miscible in fat

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatin, pudding

Usual 2.50 2.50 2.50

Max. 2.50 2.50 2.50

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.50 2.50 2.50

Max. 2.50 2.50 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/–)-1-PHENYLETHYLMERCAPTAN Synonyms: Benzenemethanethiol, alpha-methyl, (+/–); 1-Phenylethanethiol, (+/–) CAS No.: CoE No.:

6263-65-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4061 n/a

NAS No.:

n/a

Description: (+/–)-1-Phenylethylmercaptan has a characteristic sulfurous odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.00058 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

CH3

HS

C8H10S/138.23 Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Gelatins, puddings Hard candy

Usual 0.0005 0.002 0.002 0.001 0.002

Max. 0.005 0.04 0.015 0.008 0.025

Food Category Nonalcoholic beverages Seasonings, flavors Snack foods Soups

Usual 0.001 0.001 0.002 0.005

Max. 0.002 1.00 0.04 1.00

Synthesis: No information was found on the synthesis of 1-phenylethylmercaptan, but its isomer, 2-phenylethanethiol was prepared from (2-bromoethyl)benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The isomer 2-phenylethanethiole is reportedly present in mushroom and fermented shrimp and fish paste (trassi).

2-PHENYL-3-(2-FURYL)-PROP-2-ENAL Synonyms: Benzeneacetaldehyde, a-(2-furanylmethylene)-, (E)-; 2-Furfurylidenephenylacetaldehyde; Benzeneacetaldehyde, alpha-(2-furanylmethylene)- (9CI); alpha-(2-Furanylmethylene)benzeneacetaldehyde; 2-Phenyl-3-(2-furyl)prop-2-enal CAS No.: CoE No.:

57568-60-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.223 mg Empirical Formula/MW:

3586 n/a

NAS No.:

Individual: 0.00000141 mg/kg/day

IOFI: Artificial

C13H10O2/198.22 Specifications: (Burdock, 1997) Boiling point Melting point

85-80∞C at 0.001 mmHg 56-57∞C

3586

Solubility

Insoluble in water

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 1.00 1.00 0.50

Max. 2.00 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 1.00 0.50

Max. 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL MERCAPTAN Synonyms: 2-Phenethyl mercaptan; 2-Phenethylthiol; 2-Phenylethanethiol CAS No.: CoE No.:

4410-99-5 n/a

FL No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3894 527

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.008532 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H10S/138.23 Specifications: (FEMA, 1999) Appearance

Clear, colorless liquid

Refractive index

Assay

99% (min)

Solubility

Boiling point 62∞C

Specific gravity

1.560-1.615 Insoluble in water; soluble in ethanol, triacetin and heptane 1.027-1.037

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Gravies Hard candy

Usual 0.005 0.05 0.01 0.05 0.001 0.005 0.01

Max. 0.05 0.01 0.05 0.10 0.01 0.05 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages Snack foods Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.001 0.01 0.005 0.001 0.01 0.001

Max. 0.01 0.05 0.05 0.01 0.05 0.01

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1-PHENYL-3-METHYL-3-PENTANOL Synonyms: Methyl ethyl phenylethyl carbinol; 3-Methyl-1-phenyl-3-pentanol; Phenylethyl methyl ethyl carbinol; Benzenepropanol, alpha-ethyl-alpha-methyl- (9CI); alpha-Ethylalpha-methylbenzenepropanol; 3-Methyl-1-phenylpentan-3-ol; 3-Pentanol, 3-methyl-1phenyl- (8CI); Phenethylmethylethylcarbinol; beta-Phenylethyl methylethylcarbinol; 1Phenyl-3-methyl-3-pentanol CAS No.: CoE No.:

10415-87-9 FL No.: 86 EINECS No.:

02.037 233-889-0

FEMA No.: JECFA No.:

2883 n/a

NAS No.:

2883

Description: 1-Phenyl-3-methyl-3-pentanol has a warm, rose-like odor and a fruity, green taste. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.734 mg IOFI: n/a Empirical Formula/MW: C12H18O/178.27 Specifications: (Burdock, 1997) Appearance

Colorless, slightly viscous liquid

Boiling point 254∞C

Specific gravity Solubility

0.97 Almost insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 32.72 10.50 7.03

Max. 16.00 65.34 20.93 13.98

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.53 3.56 34.82

Max. 0.83 7.04 69.56

Synthesis: May be prepared from phenethyl magnesium bromide and methyl ethyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-PHENYLPENTANOL Synonyms: Benzenepentanol; Phenylamyl alcohol; Benzenepentanol (9CI); Pentanol, 5phenyl-; 1-Pentanol, 5-phenyl- (8CI); Phenylpentanol; 5-Phenylpentanol; 5-Phenyl-1-pentanol; 5-Phenylpentan-1-ol CAS No.: CoE No.:

10521-91-2 FL No.: 674 EINECS No.:

02.051 234-064-8

FEMA No.: JECFA No.:

3618 675

NAS No.:

3618

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Description: 5-Phenylpentanol has a floral, carnation, rose-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 4.065 mg IOFI: Artificial Empirical Formula/MW: C11H16O/164.25 Specifications: (JECFA, 2000) Acid value

5 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% (min) 155∞C at 20 mmHg

Specific gravity

1.514-1.521 Insoluble in water; soluble in oils; miscible in alcohol 0.970-0.977

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 16.00 12.00 12.00

Max. 16.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 12.00

Max. 12.00 12.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-4-PENTENAL Synonyms: Benzeneacetaldehyde, a-2-propenyl; Benzeneacetaldehyde, alpha-2-propenyl(9CI); 2-Phenyl-4-pentenal; alpha-2-Propenylbenzeneacetaldehyde CAS No.: CoE No.:

24401-36-3 FL No.: n/a EINECS No.:

05.115 246-224-4

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.170 mg Empirical Formula/MW: C11H12O/160.22

3519 n/a

NAS No.:

3519

Individual: 0.00000932 mg/kg/day

IOFI: n/a

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Specifications: (Burdock, 1997) Assay 98% Refractive index 1.5291

Specific gravity

1.006

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 20.00 20.00 10.00 10.00

Max. 20.00 20.00 10.00 10.00

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 10.00 5.00 20.00

Max. 10.00 10.00 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYL-4-PENTENAL Synonyms: b-Vinylhydrocinnamaldehyde; 3-Phenyl-4-pentenal; 3-Phenylpent-4-enal; 3Phenyl-3-vinylpropionaldehyde CAS No.: CoE No.:

939-21-9 10378

FL No.: EINECS No.:

05.103 213-356-9

FEMA No.: JECFA No.:

3318 679

NAS No.:

3318

Consumption: Annual: <1.00 lb Individual: 0.001667 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.495 mg IOFI: Artificial Empirical Formula/MW: C11H12O/160.21 Specifications: (JECFA, 2000) Acid value

5 (max)

Refractive index

Assay

95% (min)

Solubility

Boiling point

140∞C at 20 mmHg

Specific gravity

1.526-1.532 Insoluble in water; soluble in oils; miscible in alcohol 1.003-1.009

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies Hard candy

Synthesis: n/a

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Other grains Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYLPHENOL Synonyms: Anthrapole 73; 2-Biphenylol; [1,1'-Biphenyl]-2-ol; Dowicide 1; 2-Hydroxy-1,1'biphenyl; o-Hydroxybiphenyl; o-Phenylphenol; Torsite; Xenol CAS No.: CoE No.:

90-43-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3959 n/a

NAS No.:

n/a

Description: 2-Phenylphenol has a distinct odor. It emits acrid smoke and irritating fumes when it is heated to decomposition. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000010 mg IOFI: n/a Empirical Formula/MW: C12H10O/170.21 Specifications: Appearance

White, flaky crystals

Solubility

Boiling point Melting point

280-284∞C 55.5-57.5∞C

Specific gravity Vapor pressure

Soluble in fixed alkali hydroxide solutions, most organic solvents; insoluble in water 1.213 at 25/4∞C (water = 1) 1 mmHg at 100∞C

Reported uses (ppm): (FEMA, 2000) Food Category Seasonings, flavors

Usual 1.00

Max. 3.00

Synthesis: From chlorobenzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1-PHENYL-1,2-PROPANEDIONE Synonyms: Acetyl benzoyl; Methyl phenyl diketone; Methyl phenyl glyoxal; Acetylbenzoyl; Benzoylacetyl; Benzoyl methyl ketone; Methylphenylglyoxal; Phenylmethyldiketone; 1-Phenyl-1,2-propanedione; 1-Phenylpropane-1,2-dione; 1-Phenyl-1,2-propanedione; 3-Phenyl2,3-propanedione; 1,2-Propanedione, 1-phenyl- (8CI) (9CI); Pyruvophenone CAS No.: CoE No.:

579-07-7 2275

FL No.: EINECS No.:

07.079 209-435-2

FEMA No.: JECFA No.:

3226 833

NAS No.:

3226

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Description: 1-Phenyl-1,2-propanedione has a pungent, plastic odor. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.855 mg IOFI: Nature Identical Empirical Formula/MW: C9H8O2/148.17 Specifications: (Burdock, 1997; JECFA 2001) Appearance

Yellow, oily liquid

Refractive index

Assay

97% (minimum)

Solubility

Boiling point ID test

222∞C; 101∞C at 12 mmHg IR spectra

Specific gravity

1.526-1.536 Insoluble in water; insoluble in organic solvents, oils 1.096 - 1.116

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.34 0.10

Max. 0.20 5.03 0.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 3.34 2.55

Max. 10.00 5.03 5.10

Synthesis: By oxidation of propiophenone or benzyl methyl ketone with selenium dioxide; by the acid hydrolysis of oximonopropiophenone or other synthetic routes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

1-PHENYL-1-PROPANOL Synonyms: Dihydro isocinnamic alcohol; Dihydro-a-phenyl allyl alcohol; Ethyl phenyl carbinol; Phenylethyl carbinol; sec-Phenyl propyl alcohol; Benzenemethanol, alpha-ethyl(9CI); Benzyl alcohol, alpha-ethyl- (8CI); Carbicol; alpha-Ethylbenzenemethanol; alphaEthylbenzyl alchol; alpha-Ethylbenzyl alcohol; omega-Ethylbenzyl alcohol; Ethyl phenyl carbinol; alpha-Hydroxypropylbenzene; 1-Phenyl-1-hydroxypropane; 1-Phenylpropanol; 1Phenyl-1-propanol; 1-Phenylpropan-1-ol; 1-Phenylpropyl alcohol; 1-Propanol, 1-phenyl-; Unichol CAS No.: CoE No.:

93-54-9 82

FL No.: EINECS No.:

02.033 202-256-0

FEMA No.: JECFA No.:

2884 n/a

NAS No.:

2884

Description: 1-Phenyl-1-propanal has a balsamic, floral fragrance and a sweet, honey-like taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.712 mg Empirical Formula/MW:

1563

IOFI: Nature Identical

C9H12O/136.19 Specifications: (Burdock, 1997) Appearance Colorless, oily liquid Boiling point 220∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.99

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual Max. 2.50 3.25 1052.00 1052.00 1.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.50

Max. 2.00 1.00 2.25

Synthesis: By hydrogenation of phenethyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Bantu beer.

3-PHENYL-1-PROPANOL Synonyms: Benzyl ethyl alcohol; Benzenepropanol (9CI); 3-Benzenepropanol; Hydrocinnamic alcohol; Hydrocinnamyl alcohol; (3-Hydroxypropyl)benzene; gamma-Phenylpropanol; 3-Phenylpropanol; 3-Phenyl-n-propanol; 3-Phenylpropanol-1; 3-Phenyl-1-propanol; 3-Phenylpropan-1-ol; Phenylpropyl alcohol; gamma-Phenylpropyl alcohol; 3Phenylpropyl alcohol; 1-Propanol, 3-phenyl- (8CI) CAS No.: CoE No.:

122-97-4 80

FL No.: EINECS No.:

02.031 204-587-6

FEMA No.: JECFA No.:

2885 636

NAS No.:

2885

Description: 3-Phenyl-1-propanal has a characteristic sweet, hyacinth-mignonette odor. It has a sweet and pungent taste suggestive of apricot. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.099 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (FCC, 1996) Appearance

Colorless, slightly viscous liquid

Refractive index 1.524-1.528 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

98.0% (min) of C9H12O

Solubility

Boiling point Free 3-phenyl propionaldhyde

236∞C

Specific gravity

1 ml is soluble in 1 ml 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 0.998-1.002

0.5% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.69 4.95 0.08 1.78

Max. 10.31 7.20 0.08 3.86

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.86 0.96 3.30

Max. 4.42 3.37 5.16

Synthesis: By hydrogenation of either cinnamic aldehyde or cinnamic alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Spicy, cinnamon, balsamic, fruity, winy and honey-like with floral nuances. Natural occurrence: Reported found in storax, Sumatra benzoin, tea, Peru balsam, passion fruit, strawberry, bilberry, high bush blueberry, European cranberry, guava peel, fresh blackberry, heated blackberry, rum, white wine, shitake, matsutake, peated malt, loquat, sapodilla fruit and crownberry.

2-PHENYLPROPIONALDEHYDE Synonyms: Benzeneacetaldehyde, alpha-methyl- (9CI); Cumene aldehyde; alpha-Formylethylbenzene; Hyacinthal; Hydratropaldehyde (8CI); Hydratropa aldehyde; Hydratropic aldehyde; Hydrotropic aldehyde; alpha-Methylbenzeneacetaldehyde; alpha-Methylphenylacetaldehyde; alpha-Methyl phenylacetaldehyde; alpha-Methyl-alpha-toluic aldehyde; 2Phenylpropanal; 2-Phenyl-1-propanal; alpha-Phenylpropionaldehyde; alpha-Phenyl propionaldehyde; 2-Phenylpropionaldehyde; 2-Phenyl propionaldehyde; Propionaldehyde, 2phenyl-; alpha-Tolualdehyde, alpha-methylCAS No.: CoE No.:

93-53-8 126

FL No.: EINECS No.:

05.038 202-255-5

FEMA No.: JECFA No.:

2886 n/a

NAS No.:

2886

Description: 2-Phenylpropionaldehyde has an intense, green, floral odor reminiscent of hyacinth. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.903 mg IOFI: Artificial Empirical Formula/MW: C9H10O/134.17

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Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Water-white to pale-yellow liquid

Solubility

Assay 95.0% (min) of C9H10O Boiling point 222∞C

Specific gravity

1.515-1.520 Soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 0.998-1.006

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.92 4.79 2.28

Max. 1.69 6.82 3.81

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.76 0.74 4.26

Max. 4.87 1.52 5.67

Synthesis: By alkaline condensation of acetophenone and ethyl chloroacetate; also by distillation of methylphenyl ethylene glycol in 91% yields (under atmospheric pressure). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in microbially fermented tea and some varieties of mushrooms.

3-PHENYLPROPIONALDEHYDE Synonyms: Benzenepropanal (9CI); Benzylacetaldehyde; Dihydrocinnamaldehyde; Hydrocinnamaldehyde (8CI); Hydrocinnamic aldehyde; 3-Phenylpropanal; 3-Phenyl-1propanal; beta-Phenylpropionaldehyde; 3-Phenylpropionaldehyde; 3-Phenylpropylaldehyde; 3-Phenylpropyl aldehyde; Propionaidehyde, 3-phenylCAS No.: CoE No.:

104-53-0 2013

FL No.: EINECS No.:

05.080 203-211-8

FEMA No.: JECFA No.:

2887 645

NAS No.:

2887

Description: 3-Phenylpropionaldehyde has a strong, pungent, floral odor reminiscent of hyacinth with a balsamic, green, warm (almost burning) flavor. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.989 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O/134.17 Specifications: (FCC, 1996) Acid value

10.0 (max)

Appearance

Colorless to slightly yellow liquid

Refractive index 1.520-1.532 1 ml is soluble in 7 ml 60% Solubility alcohol; miscible in alcohol and ether; insoluble in water (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay Chlorinated compounds

90.0% (min) of aldehydes

Specific gravity

1.010-1.020

Passes test (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 1.10 5.22 1.88 0.89 2.38

Max. 2.62 7.65 1.88 2.00 3.58

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.32 0.10 0.86 3.94

Max. 3.45 1.00 1.85 5.93

Synthesis: From phenyl propionitrile; also from cinnamic aldehyde diethylacetal. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, melon, fruity and citrus. Natural occurrence: Reported found in the essential oil of Ceylon cinnamon and in strawberry. Also reported found in tomato, cinnamon, cassia leaf, Gruyere de Comte cheese, beer, cooked trassi, origanum (Spanish) and strawberry.

2-PHENYLPROPIONALDEHYDE DIMETHYL ACETAL Synonyms: Benzene, (2,2-dimethoxy-1-methylethyl)- (9CI); 1,1-Dimethoxy-2-phenylpropane; (2,2-Dimethoxy-1-methylethyl)benzene; Hydratropaldehyde dimethyl acetal; Hydratropaldehyde, dimethyl acetal (8CI); Hydratropic aldehyde dimethyl acetal; Hydrotropaldehyde dimethyl acetal; Hydrotropic aldehyde dimethyl acetal; alpha-Methylphenacetaldehyde dimethyl acetal; 2-Phenylpropanal dimethyl acetal; 2-Phenylpropionaldehyde dimethyl acetal CAS No.: CoE No.:

90-87-9 2017

FL No.: EINECS No.:

06.030 202-022-8

FEMA No.: JECFA No.:

2888 n/a

NAS No.:

2888

Description: 2-Phenylpropionaldehyde dimethyl acetal has a strong, warm, spicy odor reminiscent of walnut with a warm, mushroom, nut-like taste. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.692 mg IOFI: Artificial Empirical Formula/MW: C11H16O2/180.25 Specifications: (FCC, 1996) Appearance

Colorless to slightly yellow liquid

Refractive index

1.492-1.497 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

95.0% (min) of C11H16O2

Solubility

Boiling point 241∞C Free 2-phenyl3.0% propionaldehyde

Specific gravity

1 ml is soluble in 7 ml 60% alcohol and in 3 ml 70% alcohol; soluble in alcohol and ether; insoluble in water 0.989-0.994

(Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.30 8.32 30.00 3.09

Max. 4.80 12.55 30.00 4.40

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 2.96 4.13 50.00 100.00 1.13 2.49 5.92 9.30

Synthesis: By catalytic hydrogenation of cinnamyl aldehyde dimethyl acetal in the presence of colloidal palladium; or from 2-phenylpropionaldehyde and a methanolic solution of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPIONIC ACID Synonyms: Benzylacetic acid; Hydrocinnamic acid; g-Phenylpropionic acid; Benzenepropanoic acid (9CI); Benzenepropionic acid; Benzylacetic acid; Dihydrocinnamic acid; Hydrocinnamic acid (8CI); Phenylpropanoic acid; 3-Phenylpropanoic acid; Phenylpropionic acid; beta-Phenylpropionic acid; 3-Phenylpropionic acid CAS No.: CoE No.:

501-52-0 32

FL No.: EINECS No.:

08.032 207-924-5

FEMA No.: JECFA No.:

2889 646

NAS No.:

2889

Description: 3-Phenylpropionic acid has a faint, sweet odor, somewhat balsamic and coumarin-like with a mildly sweet-sour, vanilla-like taste. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.416 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Appearance

White, crystalline solid

Melting point

Assay

97% min; 98% by titration

Solubility

Boiling point 280∞C

43∞C min Soluble in oils; moderately soluble in alcohol; slightly soluble in water

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.30 1.63 3.00 2.15

Max. 1.00 9.29 5.00 6.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.72 0.49 1.65

Max. 1.86 0.95 4.50

Synthesis: By reduction of cinnamic acid using sodium amalgam. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, guava fruit, Vitis vinifera L., papaya, strawberry fruit, cinnamon, cassia leaf, cheddar cheese, cocoa, beer, cognac, white wine, red wine, special wine, rose apple, mushroom, cloudberry, Boletus edulis, fresh mango, licorice and labdanum.

3-PHENYLPROPYL ACETATE Synonyms: 3-Acetoxy-1-phenylpropane; (3-Acetoxypropyl)benzene; Benzenepropanol, acetate (9CI); Hydrocinnamyl acetate; 3-Phenyl-1-propanol, acetate; Phenylpropyl acetate; gamma-Phenylpropyl acetate; 3-Phenylpropyl acetate; 3-Phenyl-1-propyl acetate; 1-Propanol, 3-phenyl-, acetate (8CI) CAS No.: CoE No.:

122-72-5 222

FL No.: EINECS No.:

09.032 204-569-8

FEMA No.: JECFA No.:

2890 638

NAS No.:

2890

Description: 3-Phenylpropyl acetate has a characteristic floral, spicy odor reminiscent of phenylpropyl alcohol and of geranyl acetate with a bittersweet, burning flavor suggestive of currant. Consumption: Annual: 46.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.099 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay

98.0% (min) of C11H14O2

Refractive index 1.494-1.497 1 ml is soluble in 3 ml 70% Solubility alcohol; soluble in alcohol; insoluble in water Specific gravity 1.012-1.015

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 6.00 9.59

Max. 12.00 17.67

Food Category Frozen dairy Gelatins, puddings

Usual Max. 5.33 8.75 5.05 7.46 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Cheese Chewing gum

Usual 0.10 7.63

Max. 0.10 9.96

Food Category Nonalcoholic beverages Soft candy

Usual Max. 2.77 3.98 10.01 17.08 (Part 2 of 2)

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Balsamic, floral, fruity, sappy, spicy and cinnamic with powdery nuances. Natural occurrence: Reported found among the constituents of the essential oils of narcissus and Heracleum candicans and probably in cinnamon. It is also reported found in guava fruit, guava peel, melon, cassia leaf and rum.

2-PHENYLPROPYL BUTYRATE Synonyms: Hydratropyl butyrate; b-methyl phenethyl butyrate; a-phenylpropyl alcohol, butyric ester, 2-phenylpropyl-n-butyrate CAS No.: CoE No.:

80866-83-7 FL No.: 285 EINECS No.:

09.057 279-587-2

FEMA No.: JECFA No.:

2891 n/a

NAS No.:

2891

Description: 2-Phenylpropyl butyrate has a fruity, woody, very sweet odor with a sweet flavor reminiscent of plum. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.669 mg IOFI: Artificial Empirical Formula/MW: C13H18O2/206.28 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.09 19.63 7.73

Max. 10.41 38.35 14.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.10 2.27 18.80

Max. 14.33 4.55 37.31

Synthesis: By esterification of the alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL CINNAMATE Synonyms: Cinnamic acid, 3-phenylpropyl ester (7CI, 8CI); Hydrocinnamyl cinnamate; 3-Phenyl-2-propenoic acid 3-phenylpropyl ester; Phenylpropyl cinnamate; 3-Phenylpropyl

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cinnamate; 3-Phenylpropyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3phenylpropyl ester (9CI) CAS No.: CoE No.:

122-68-9 338

FL No.: EINECS No.:

09.745 204-565-6

FEMA No.: JECFA No.:

2894 672

NAS No.:

2894

Description: 3-Phenylpropyl cinnamate has a sweet, heavy, floral-fruity odor with a balsamic note. It has a sweet flavor suggestive of cocoa. Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.200 mg IOFI: Nature Identical Empirical Formula/MW: C18H18O2/266.33 Specifications: (JECFA, 2000) Acid value

1.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay 98% by ester determination Boiling point 190∞C at 0.2 mmHg

Specific gravity

1.583-1.588 Soluble in oils; miscible in alcohol; insoluble in water 1.074-1.080

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.76 5.26 4.52

Max. 13.72 8.87 7.43

Food Category Nonalcoholic beverages Soft candy

Usual 3.08 6.86

Max. 4.60 8.83

Synthesis: From phenylpropyl alcohol and methylcinnamate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Oriental storax; American storax; Peru balsam from Honduras and Sumatra benzoin.

3-PHENYLPROPYL FORMATE Synonyms: Benzenepropanol, formate (9CI); Hydrocinnamyl formate; Phenylpropyl formate; gamma-Phenylpropylformate; 3-Phenylpropyl formate; 3-Phenyl-1-propyl formate; 1-Propanol, 3-phenyl-, formate (8CI) CAS No.: CoE No.:

104-64-3 351

FL No.: EINECS No.:

09.084 203-222-8

FEMA No.: JECFA No.:

2895 637

NAS No.:

2895

Description: 3-Phenylpropyl formate has a sweet, floral odor reminiscent of honey and hyacinth with a powerful, sweet, fruity, herbaceous taste. Consumption: Annual: <1.00 lb Individual: 0.00002017 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.703 mg Empirical Formula/MW:

1571

IOFI: Artificial

C10H12O2/164.21 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

1.0 max Colorless to slightly yellow liquid 97% min 238∞C

Refractive index Solubility Specific gravity

1.494-1.499 Miscible in alcohol; insoluble in water 1.012-1.019

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.15 14.25 11.44

Max. 5.30 28.00 15.34

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 2.60

Max. 9.75 3.85

Synthesis: Cold formylation of phenylpropyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL HEXANOATE Synonyms: Hydrocinnamyl hexanoate; 3-phenylpropyl caproate; phenylpropyl capronate; phenylpropyl hexylate. CAS No.: CoE No.:

6281-40-9 321

FL No.: EINECS No.:

09.071 228-490-3

FEMA No.: JECFA No.:

2896 642

NAS No.:

2896

Description: 3-Phenylpropyl hexanoate has a sweet, fruity, green odor with a powerful, warm, fruity taste of peach and pineapple. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.655 mg IOFI: Artificial Empirical Formula/MW: C15H22O2/234.35

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Specifications: (JECFA, 2000) Acid value

1.0 max

Boiling point

Appearance

Colorless liquid

Solubility

Assay

99% min

Specific gravity

292∞C Soluble in oils; miscible in alcohol; insoluble in water 0.963-1.010

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 3.65 1.00 0.60

Max. 4.80 2.00 1.35

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.10

Max. 1.00 2.85

Synthesis: By esterification of phenylpropyl alcohol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYLPROPYL ISOBUTYRATE Synonyms: beta-Methylphenethyl isobutyrate; a-Phenylpropyl alcohol, isobutyric ester; 2Phenylpropyl isobutyrate; 2-Phenylpropyl 2-methylpropanoate; Propanoic acid, 2methyl-, 2-phenylpropyl ester (9CI) CAS No.: CoE No.:

65813-53-8 FL No.: 2087 EINECS No.:

09.485 n/a

FEMA No.: JECFA No.:

2892 n/a

NAS No.:

2892

Description: 2-Phenylpropyl isobutyrate has a fruity, woody, highly sweet odor and a fruity, sweet taste. Consumption: Annual: 128.33 lb Individual: 0.0001087 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.385 mg IOFI: Artificial Empirical Formula/MW: C13H18O2/206.28 Specifications: (Burdock, 1997) Appearance Colorless liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 20.48 3.86

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Max. 12.00 39.16 9.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.55 1.41 10.74

Max. 9.78 3.19 22.07

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Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL ISOBUTYRATE Synonyms: Hydrocinnamyl isobutyrate; Isobutyric acid, 3-phenylpropyl ester (8CI); 3Phenylpropyl isobutyrate; 3-Phenylpropyl 2-methylpropanoate; Propanoic acid, 2methyl-, 3-phenylpropyl ester (9CI) CAS No.: CoE No.:

103-58-2 303

FL No.: EINECS No.:

09.428 203-125-0

FEMA No.: JECFA No.:

2893 640

NAS No.:

2893

Description: 3-Phenylpropyl isobutyrate has a sweet, balsamic odor and a bittersweet flavor reminiscent of peach. It has a finer and fresher odor than the corresponding n-butyrate. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.423 mg IOFI: n/a Empirical Formula/MW: C13H18O2/206.28 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98.0% (min) 258∞C

Refractive index 1.483-1.493 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 0.975-0.981

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.00 12.58 4.34

Max. 12.00 20.17 8.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.66 2.52 9.35

Max. 7.37 3.86 16.21

Synthesis: By esterification of hydrocinnamic alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL ISOVALERATE Synonyms: Hydrocinnamyl isovalerate; 3-Phenylpropyl-b-methylbutyrate CAS No.: CoE No.:

5452-07-3 462

FL No.: EINECS No.:

09.467 226-692-6

FEMA No.: JECFA No.:

2899 641

NAS No.:

2899

Description: 3-Phenylpropyl isovalerate has a complex, fruity (strawberry–raspberry) odor with a plum-like undertone. It has a sweet, jam-like, fruity taste with nut-like undertones.

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Consumption: Annual: 35.00 lb Individual: 0.00002966 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.199 mg IOFI: Artificial Empirical Formula/MW: C14H20O2/220.31 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% (min) 28∞C

Specific gravity

1.482-1.489 Soluble in oils; insoluble in water; miscible in alcohol 0.962-0.971

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 0.65 1.00

Max. 1.00 1.80 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 3.00

Synthesis: May be prepared by esterification of phenylpropyl alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL PROPIONATE Synonyms: Benzenepropanol, propanoate (9CI); Hydrocinnamyl propionate; b-Phenylpropyl propionate; 3-Phenylpropyl propionate; 1-Propanol, 3-phenyl-, propionate (8CI) CAS No.: CoE No.:

122-74-7 419

FL No.: EINECS No.:

09.138 204-571-9

FEMA No.: JECFA No.:

2897 639

NAS No.:

2897

Description: 3-Phenylpropyl propionate has a heavy, floral, balsamic odor with hyacinth and mimosa undertone. It has a sweet, fruity, slightly green taste at low concentration. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.866 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26

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Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

99.0% (min) 265∞C

Specific gravity

1.488-1.495 Soluble in oils; insoluble in water; miscible in alcohol 0.995-1.005

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.20 5.02 0.81 0.94

Max. 2.40 9.06 1.63 1.90

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 0.70 4.42

Max. 0.50 1.15 8.26

Synthesis: By esterification of phenylpropyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit.

1-PHENYL-3 or 5-PROPYLPYRAZOLE Synonyms: 1-Phenyl-3 or 5-propyl-1,2-diaxole; 1H-Pyrazole, 1-phenyl-3(or 5)-propylCAS No.: CoE No.:

65504-93-0 FL No.: n/a EINECS No.:

14.029 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW:

3727 n/a

NAS No.:

3727

Individual: <0.000001 mg/kg/day

IOFI: Artificial

C12H14N2/186.26

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

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Natural occurrence: Not reported found in nature.

2-(3-PHENYLPROPYL)PYRIDINE Synonyms: 2-(3-Phenylpropyl)pyridine; Pyridine, 2-(3-phenylpropyl)- (8CI) (9CI) CAS No.: CoE No.:

2110-18-1 n/a

FL No.: EINECS No.:

14.072 218-300-7

FEMA No.: JECFA No.:

3751 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

NAS No.:

3751

Individual: n/a

IOFI: n/a

C14H15N/197.28 Specifications: (Burdock, 1997) Appearance

Colorless to light-amber liquid 98%; 1.7% 2-methyl-6(2-phenAssay ethyl)pyridine Boiling point 142-143∞C at 1mmHg

Refractive index 1.559 at 20∞C Insoluble in water; soluble Solubility in fats and alcohol Specific gravity 1.01 at 20∞C

Reported uses: n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Green, vegetative and jalapeño pepper-like with some savory metallic nuances. Natural occurrence: Not reported found in nature.

2-(3-PHENYLPROPYL)-TETRAHYDROFURAN Synonyms: Furan, tetrahydro-2-(3-phenylpropyl)- (8CI) (9CI); 2-Hydrocinnamyl tetrahydrofuran; a-(3-Phenylpropyl)-tetrahydrofuran; 2-(3-Phenylpropyl)tetrahydrofuran; Tetrahydro-2-(3-phenylpropyl)furan CAS No.: CoE No.:

3208-40-0 489

FL No.: EINECS No.:

13.007 221-715-6

FEMA No.: JECFA No.:

2898 n/a

NAS No.:

2898

Description: 2-(3-Phenylpropyl)-tetrahydrofuran has a sweet, fruity odor and a honey-like, sweet flavor. Consumption: Annual: 61.67 lb Individual: 0.00005225 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.149 mg Empirical Formula/MW:

1577

IOFI: Artificial

C13H18O/190.28 Specifications: (Burdock, 1997) Appearance

Colorless to pale, straw-yellow liquid

Boiling point 105-107∞C at 1 mmHg

Refractive index Solubility

1.5142 at 20∞C Very slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 0.60 0.34 0.31

Max. 2.00 1.20 1.19 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.29 0.18 0.22

Max. 1.81 0.70 1.05

Synthesis: From b-[2-(5-phenyl furyl)]-propionic acid butyl ester by catalytic hydrogenation with copper chromite under pressure and subsequent ring closure by heating the intermediate, 7-phenylheptan-1,4-diol, in the presence of Al2O3. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYL SALICYLATE Synonyms: 2-Hydroxybenzoic acid, phenyl ester; Phenyl-2-hydroxybenzoate; Salol CAS No.: CoE No.:

118-55-8 n/a

FL No.: EINECS No.:

09.689 n/a

FEMA No.: JECFA No.:

3960 736

Description: Phenyl salicylate has a distinctive aromatic odor and taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 13.6760 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C13H10O3/214.22 Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White, crystalline solid

Boiling point Melting point

Assay

99.0% (min)

Solubility

172∞-173∞C 41∞-43∞C Soluble in 50% heptane; insoluble in water; moderately soluble in alcohol

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Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting

Usual Max. 40.00 100.00 40.00 100.00 40.00 100.00 400.00 1200.00 40.00 100.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 40.00 40.00 40.00 40.00

Max. 100.00 100.00 100.00 100.00

Synthesis: Prepared by a synthetic process whereby the phenol group is made to unite with the salicylic acid radical. Also obtained by heating salicylic acid, the air being excluded. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PRENYL THIOACETATE Synonyms: Ethanethioic acid, S-(3-methyl-2-buten-1-yl) ester; S-(3-Methyl-2-butenyl)acetothioate; Thioacetic acid, S-(3-methyl-but-2-en-1-yl) ester CAS No.: CoE No.:

33049-93-3 FL No.: n/a EINECS No.:

12.195 n/a

FEMA No.: JECFA No.:

3895 491

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.008445 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H12OS/144.24 Specifications: (JECFA, 1999) Appearance

Clear, colorless liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point

67-68∞C

Specific gravity

1.492-1.497 Insoluble in water; soluble in ethanol, triacetin and heptane 0.964-0.969

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Hard candy

Usual 0.005 0.05 0.01 0.05 0.01

Max. 0.05 0.10 0.05 0.10 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.001 0.01 0.005 0.001

Max. 0.01 0.05 0.05 0.01

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PRENYLTHIOL Synonyms: 2-Butene-1-thiol, 3-methyl-; 3-Methyl-2-buten-1-thiol; 3-Methyl-2-butenthiol-1; 3-Methyl-2-butenyl mercaptan CAS No.: 5287-45-6 FL No.: 12.170 FEMA No.: 3896 NAS No.: n/a CoE No.: n/a EINECS No.: n/a JECFA No.: 522 Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.016270 mg IOFI: n/a Empirical Formula/MW: C5H10S/102.20 Specifications: (JECFA, 1999) Appearance

Clear colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 128-135∞C

Specific gravity

1.483-1.493 Insoluble in water; soluble in ethanol, triacetin and heptane 0.884-0.885

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Gravies Hard candy

Usual 0.005 0.05 0.01 0.05 0.01 0.10 0.10 0.01

Max. 0.05 5.00 5.00 0.10 0.05 5.00 5.00 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual 0.001 0.01 0.005 0.001 0.20 0.10 0.10 0.10

Max. 0.01 5.00 5.00 5.00 2.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer and coffee.

PHOSPHORIC ACID Synonyms: Orthophosphoric acid CAS No.: CoE No.:

7664-38-2 n/a

FL No.: EINECS No.:

n/a 231-633-2

FEMA No.: JECFA No.:

2900 n/a

NAS No.:

2900

Description: Phosphoric acid is odorless. It has a pleasing acid taste when suitably diluted. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 52,333,333.33 lb Individual: 44.3502 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 73.85, 131.111, 131.136, 131.144, 133.123, 133.124, 133.129, 133.173, 133.178, 133.179, 182.10 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: MTDI 70 (1982) Trade association guidelines: FEMA PADI: 0.180 mg IOFI: Nature Identical Empirical Formula/MW: H3PO4/98 Specifications: (FCC, 1996) Appearance Colorless Arsenic Not more than 3 mg/kg (as As) Not less than the minimum or Assay within the range of percentage claimed by the vendor Fluoride

Not more than 10 mg/kg

Heavy metals (as Pb) Not more than 5 mg/kg A 1 in 10 solution gives Identification positive tests for phosphate Indicate the percentage or Labeling percentage range of phosphoric acid Miscible with water and Solubility with alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Cheese Frozen dairy Gelatins, puddings Imitation dairy

Usual 0.00 0.32 0.08 0.65 2.73 0.25 0.37 1.00

Max. 0.00 0.49 0.08 0.80 4.91 0.28 0.45 2.00

Food Category Instant coffee, tea Jams, jellies Meat products Nonalcoholic beverages Other grains Processed vegetables Soft candy Sweet sauce

Usual 0.30 0.05 0.02 0.49 0.04 0.02 0.14 0.20

Max. 0.40 0.05 0.02 0.53 0.04 0.02 0.32 0.20

Synthesis: The elemental phosphorus is burned to produce phosphorous pentoxide (P2O5), which is then hydrated. The heat is then removed and the phosphoric acid (H3PO4) is collected as a fine mist. Another important source of phosphoric acid is from phosphate rocks by treatment with sulfuric acid; this is the so-called wet-acid process. The synthesis of pure phosphoric acid involves several steps including a time-consuming, expensive step, the sublimation of white phosphorus. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Phosphoric acid is a natural constituent of many fruits and their juices.

PIMENTA (ALLSPICE) Botanical name: Pimenta officinalis Lindl. Botanical family: Myrtaceae Other names: Allspice; Jamaica pepper; Semen amomi Foreign names: Piment (Fr.), Piment (Ger.), Pimento (Sp.), Pimento (It.) CAS No.: CoE No.:

977051-72-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2017 n/a

NAS No.:

2017

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Description: Pimenta is a tropical evergreen tree growing wild in the East and West Indies and in Central and South America. The tree can reach 9 to 10 m (29.5 to 33 ft) in height; its fruits, commonly termed allspice, ripen between September and March. The pimenta tree is commercially exploited only on the island of Jamaica. The parts used are the leaves and fruits (berry). Pimenta has a warm, spicy odor and flavor reminiscent of pepper, nutmeg, clove and cinnamon. Derivatives: Pimenta berries oil, pimenta berries oleoresin, pimenta leaf oil Consumption: Annual: 413,333.33 lb Individual: 0.3502 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 377.342 mg IOFI: Natural Composition: The concrete obtained from berries contains, in addition to essential oil, tannic acid, gum, sugar, malic acid and gallic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Fruit juice

Usual 120.00 682.20 49.00 822.80 137.00 1300.00 1.00 659.90

Max. 150.00 2428.00 49.00 1221.00 235.00 1400.00 3.00 1199.00

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 780.00 149.80 443.50 30.74 40.00 1.00 3691.00

Max. 1560.00 384.00 1692.00 73.10 40.00 3.00 3700.00

FEMA No.: JECFA No.:

NAS No.:

2018

Aroma threshold values: n/a Taste threshold values: n/a

Allspice Oil Other names: Pimenta berries oil; Pimenta oil CAS No.: CoE No.:

8006-77-7 n/a

FL No.: EINECS No.:

n/a n/a

2018 n/a

Description: Obtained by steam distillation of the berry. It has a warm, spicy odor and a hot, burning, peppery taste. Allspice oil is affected by light. Consumption: Annual: 8316.67 lb Individual: 0.007048 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 20.018 mgIOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –4∞ and 0∞

Refractive index

Between 1.527 and 1.540 at 20∞C

Assay

Not less than 65.0%, by volume, of phenols

Solubility in alcohol

Passes test (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Heavy metals (as Pb)

Passes test

Specific gravity

Between 1.018 and 1.048 (Part 2 of 2)

Physical–chemical characteristics: The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age. Essential oil composition: Main constituents of the oil include eugenol, l-a-phellandrene, caryophyllene, methyl eugenol and cineol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 137.00 152.70 20.27 31.55 1269.00 1269.00 186.40 217.60 6.45 9.24 9.00 15.00

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 8.01 8.01 96.42 129.10 25.02 30.20 0.00 6.25 64.79 248.90

Aroma threshold values: n/a Taste threshold values: n/a

Allspice Oleoresin CAS No.: CoE No.:

977017-87-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2019 n/a

NAS No.:

2019

Description: The oleoresin obtained by solvent extraction of the dried fruit is a viscous, brownish-green to dark-green, nonhomogeneous liquid. It exhibits a flavor and an odor more closely related to the dried product. Also see above, Pimenta (Allspice). Consumption: Annual: 2166.67 lb Individual: 0.001836 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 56.640 mg IOFI: Natural Composition: It contains, in addition to the essential oil, resin, tannin, fixed oil, sugar, gum and alkaloids. The volatile oil content of the oleoresin is between 20 and 50 ml/100 g. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 307.40 203.00 50.00

Max. 411.80 332.70 50.00

Food Category Meat products Soups

Usual Max. 154.80 412.30 4.00 108.00

Aroma threshold values: n/a Taste threshold values: n/a

Pimenta Leaf Oil CAS No.: CoE No.:

977157-17-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2901 n/a

NAS No.:

2901

Description: Obtained by steam distillation of the leaves. The oil has a spicy odor. Two fractions, heavier and lighter than water fractions, are formed during distillation, with a milky

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emulsion at the interface. The two fractions are combined at the end of the distillation. Also see above, Pimenta (Allspice). Consumption: Annual: 44,333.33 lb Individual: 0.03757 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.969 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –2∞ and +0.5∞

Refractive index

Between 1.531 and 1.536 at 20∞C Passes test

Assay

Not less than 80.0% and not more than 91.0%, by volume, of phenols

Solubility in alcohol

Heavy metals (as Pb)

Passes test

Specific gravity Between 1.037 and 1.050

Physical–chemical characteristics: The oil is a pale-yellow to light brownish-yellow liquid. In contact with iron, it can acquire a blue shade turning to dark-brown upon long contact. The oil is soluble in propylene glycol and most fixed oils (with opalescence). It is relatively insoluble in mineral oil and glycerin. Essential oil composition: Main constituents include eugenol (approximately 70%), caryophyllene, acids and aldehydes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 2.99 49.26 835.00 86.07 90.00 1.99

Max. 4.01 59.31 835.00 97.93 90.00 3.01

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.01 10.00 75.86 3.04 30.19

Max. 3.02 94.00 90.15 4.05 40.18

Aroma threshold values: n/a Taste threshold values: n/a

PINE, DWARF Botanical name: Pinus mugo Turra var. pumilio (Haenke) Zenari Botanical family: Pinaceae Foreign names: Pin mughus (Fr.), Latschenkiefer (Ger.), Pino mugo (Sp.), Pino mugo (It.) Description: Dwarf pine is a shrub, 1 to 3 m tall, with one or more curved trunks; long branches, with the base lying on the ground (up to 10 m from base) and/or so bent that it appears to be growing horizontally. It is native to the mountainous areas of central and southern Europe, Tyrol, Bavaria, Switzerland and the Balkans. The trunk is quite twisted and knotty; branches are irregular with linear, twined needles. The flowers are monoic, and the cones have woody scales. The parts used are the needles and twigs. Dwarf pine contains a pleasant, pine-like odor (sweet, balsamic), somewhat woody. The unique odor apparently comes from traces of lower aliphatic aldehydes. Derivatives: Fluid extract

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Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pine; Dwarf Needle Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: In green needles of P. mugo the most abundant polyprenols occur as a mixture of prenologues in which the dominant alcohol is built of 16 isoprene units.120 Aroma threshold values: n/a Taste threshold values: n/a

Pine, Dwarf, Needle Oil Other names: Dwarf pine needle oil; Knee pine oil; Oil of mountain pine; Oils, pine needle; Pine needle oil; Pinus montana oil; Pinus pumilio oil CAS No.: CoE No.:

8000-26-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2904 n/a

NAS No.:

2904

Description: The essential oil is obtained by steam or steam-water distillation of the comminuted needles and twigs in yields of 0.3 to 0.4%. The oil has a pleasant aromatic odor and bitter, pungent taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.811 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –5∞ and –15∞

Refractive index

Not less than 3.0% and not more than 10.0% of esters calculated as bornyl acetate (C12H20O2) Not more than 10% distills below Distillation range 165∞C Heavy metals (as Pb) Passes test

Assay

Between 1.475 and 1.480 at 20∞C

Solubility in alcohol Passes test Specific gravity

Between 0.853 and 0.871

Physical–chemical characteristics: It is a clear, almost colorless, mobile liquid. Essential oil composition: Main constituents include l-a-pinene, b-pinene, l-limonene, dipentene, l-phellandrene, aldehydes, various esters, and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

120 Kazimeirczak

Usual 4.70 3.42 1.40

Max. 9.88 6.82 3.31

et al. (1997). Acta Biochim. Pol. 44, 803.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.47 1.03 2.73

Max. 3.09 2.51 5.76

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Aroma threshold values: n/a Taste threshold values: n/a

a-PINENE Synonyms: Bicyclo(3.1.1)hept-2-ene, 2,6,6-trimethyl- (9CI); Pinene, alpha; Pin-2(3)ene; alpha-Pinene; 2-Pinene (8CI); Pinene isomer; 2,6,6-Trimethylbicyclo(3.1.1)-2-heptene; 2,6,6-Trimethylbicyclo(3.1.1)hept-2-ene; 2,6,6-Trimethylbicyclo(3.1.1)-2-hept-2-ene CAS No.: CoE No.:

80-56-8 2113

FL No.: EINECS No.:

01.004 201-291-9

FEMA No.: JECFA No.:

2902 n/a

NAS No.:

2902

Description: a-Pinene has a characteristic odor of pine. It is turpentine-like. The oxidized material has a resin-like odor. Consumption: Annual: 23,000.00 lb Individual: 0.01949 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 30 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.987 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16/136.23 Specifications: (FCC, 1996) Angular rotation

Between –35∞ and –50∞

Solubility

Appearance Assay Boiling point

Colorless liquid 97.0% (min) of C10H16 155∞C

Refractive index Specific gravity

Soluble in alcohol and most fixed oils; insoluble in water 1.464-1.468 0.855-0.860

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 5.52 35.06 159.90 46.71 13.05

Max. 10.55 110.70 279.60 93.41 38.94

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 6.14 12.13 252.50 265.30 10.00 20.00 9.42 22.89 31.01 62.72

Synthesis: From turpentine, by distillation. Aroma threshold values: Detection: 2.5 to 62 ppb Taste threshold values: Taste characteristics at 5 to 100 ppm: Intense, woody, piney and terpy with camphoraceous and turpentine notes. It has herbal, spicy and slightly tropical nuances. Natural occurrence: The structure would account for the presence of four optically active and two optically inactive isomers; although only d-, l-, and dl-a-pinene are known, however; presence of one or more isomers has been reported in more than 400 essential oils; in the largest amounts it has been reported found in Achillea millefolium (d-), Artemisia tridentata

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(d-), Italian rosemary (l-), wild thyme (l-), French lavender (l-), coriander (d-,dl-), cumin (d, dl-), labdanum (l-), neroli (l-), lemon, Litsea cubeba (d-) and ylang-ylang (d-). It is also reported in over 200 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, carrot, celery, cooked potato, bell pepper, tomato, anise, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, Bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, Cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

b-PINENE Synonyms: 6,6-Dimethyl-2-methylene norpinane; Nopinene; Bicyclo(3.1.1)heptane, 6,6dimethyl-2-methylene- (9CI); 6,6-Dimethyl-2-methylenebicyclo(3.1.1)heptane; 6,6Dimethyl-2-methylene-bicyclo(3.1.1)heptane; Pinene; Pinene, beta; Pin-2(10)-ene; betaPinene; 2(10)-Pinene (8CI); Pseudopinen; Pseudopinene; Terbenthene; 2,2,6-Trimethylbicyclo(3.1.1)hept-2-ene CAS No.: CoE No.:

127-91-3 2114

FL No.: EINECS No.:

01.003 204-872-5

FEMA No.: JECFA No.:

2903 n/a

NAS No.:

2903

Description: b-Pinene has a characteristic turpentine odor with a dry, woody or resinous aroma. Consumption: Annual: 7833.33 lb Individual: 0.006638 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 600 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.777 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16/136.23 Specifications: (FCC, 1996) Angular rotation Between –15∞ and –30∞ Appearance Assay Boiling point

Colorless liquid 97.0% (min) of C10H16 165∞C

Soluble in most fixed oils; insoluble in water, propylene glycol Refractive index 1.477-1.481 Specific gravity 0.867-0.871 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 9.64

Max. 15.52

Food Category Gelatins, puddings

Usual Max. 9.77 14.88 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 26.12 17.24 20.00 20.12

Max. 98.16 23.31 40.00 49.73

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 14.90 76.54 8.81 17.63 11.24 21.21 20.34 74.43 (Part 2 of 2)

Synthesis: Isolated from American turpentine; also by conversion from a-pinene; as an intermediate extremely important for the manufacture of citral, citronellol, hydroxycitronellal, geraniol, citronellal, linalool, ionones, methylionones and menthol. Aroma threshold values: Detection: 140 ppb Taste threshold values: Taste characteristics at 15 to 100 ppm: Fresh, piney and woody, terpy and resinous with a slight minty, spicy and camphoraceous nuance. Natural occurrence: Usually occurring together with a-pinene but in smaller amounts; the d- and l-forms are reported found in the essential oils of various Artemisae and several Cupressaceae, in coriander and cumin; the l-form is a constituent of several citrus oils. bPinene is reported found in over 190 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, carrot, celery, cooked potato, bell pepper, tomato, anise, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, Bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, Cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

2(10)-PINEN-3-OL Synonyms: Bicyclo(3.1.1)heptan-3-ol, 6,6-dimethyl-2-methylene- (9CI); Bicyclo (3.1.1) heptan-3-ol, 6,6-dimethyl-2-methylene-, (+/–)-; 6,6-Dimethyl-2-methylenebicyclo (3.1.1) heptan-3-ol; 2(10)-Pinen-3-ol; Pinocarveol CAS No.: CoE No.:

5947-36-4 n/a

FL No.: EINECS No.:

02.100 227-705-8

FEMA No.: JECFA No.:

3587 n/a

NAS No.:

3587

Description: 2(10)-Pinen-3-ol has a warm, woody, balsamic, slightly piney, fennel-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.85 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16O/152.24

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Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Viscous, slightly yellow or pale-straw colored oil 88∞C at 10 mmHg; trans-isomer 210∞C; cis-isomer 217∞C 4∞C; trans-isomer 5∞C

Refractive index 1.448 at 25∞C Insoluble in water; soluble in alcohol and oils Specific gravity 0.98

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Camphoraceous, woody, pine-like with fresh, cooling minty undernotes. Natural occurrence: Reported found in grapefruit peel oil, bilberries, black currant (buds), other types of ginger, Scotch spearmint oil, pepper, Thymus vulgaris L., hop oil, cognac, myrtle leaf and Roman chamomile.

PINE, SCOTCH Botanical name: Pinus sylvestris L. Botanical family: Pinaceae Other names: Scots pine (United Kingdom); Norway pine (Scandinavia); Baltic redwood (European continent) Foreign names: Pin sylvestre (Fr.), Kiefer (Ger.), Pino sylvestris (Sp.), Pino silvestre (It.) Description: Scotch pine tree grows to 20 to 25 m (66 to 82 ft) in height. It has a reddish-brown bark (rough or cracked) that detaches readily; long, blue-green needles (twined) forming a terminal cluster; and flowers from April to May. The staminiferous flowers are clustered at the branch tips, while the pistiliferous flowers are singular and reddish-purple in color, and they later yield scaly cones. The tree is widespread throughout Europe, Asia and North America. The parts used are the needles and twigs. Scotch Pine has a strong pine–turpentine odor. Derivatives: An aqueous extract from the needles is available in Germany and Scandinavia; the extract is prepared from the distillation waters. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pine, Scotch Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The barks were analyzed to biomonitor the pollution by estimating the following inorganic and organic substances: Al, As, B, Ca, Cd, Ce, Cr, Cu, Fe, Hg, Mo, NH4+, Ni, NO3-, PO4(3)-, Pb, Sr, SO4(2)-, Ti, V, W, Zr, Zn, benzo[a]pyrene, fluoranthene, pyrene, ahexachlorocyclohexane (a-HCH) and dichlorodiphenyltrichloroethane (DDT).121 The Ger121 Schulz

et al. (1999). Sci. Total Environ. 232, 49.

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man oil contains dextro-pinene, d-sylvestrene, cadinene, and probably bornyl- or terpinylacetate (about 3.5 %). Aroma threshold values: n/a Taste threshold values: n/a

Pine, Scotch Oil Other names: Oils, pine, Pinus sylvestris; Pine oil concrete CAS No.: CoE No.:

8023-99-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2906 n/a

NAS No.:

2906

Description: The oil is obtained by steam distillation of the comminuted leaves (needles). It has a characteristic turpentine odor. It is produced mainly in Tyrol, Russia and the former Yugoslavia. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.948 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –4∞ and +10∞

Refractive index

Between 1.473 and 1.479 at 20∞C

Assay

Not less than 1.5% and not more than 5.0% of esters calculated as bornyl acetate (C12H20O2)

Solubility in alcohol

Passes test

Heavy metals (as Pb)

Passes test

Specific gravity

Between 0.857 and 0.885

Physical–chemical characteristics: The oil is a clear, colorless or yellow-green, volatile liquid. It is soluble in most fixed oils, mineral oil (with opalescence). It is slightly soluble in propylene glycol and practically insoluble in glycerin. The physical–chemical constants vary widely, depending on the plant source. Essential oil composition: Main constituents include a- and b-pinene, d- and l-limonene, aldehydes, dl-borneol, alcohols, terpene alcohols, bornyl acetate, phenols and fatty acids. Reported uses (ppm): ( FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.39 5.17 1.00 0.89

Aroma threshold values: n/a Taste threshold values: n/a

PINE, WHITE (BARK) Botanical name: Pinus strobes L. Botanical family: Pinaceae

Max. 2.66 6.96 2.00 1.76

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.23 1.12 4.30

Max. 15.62 1.84 6.42

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Other names: Eastern white pine; Weymouth pine; Canadian white pine Foreign names: The Latin name to distinguish the Pinus variety CAS No.: CoE No.:

977002-91-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6130

Description: White pine (Pinus strobes) reaches 20 to 50 m (66 to 154 ft) in height and 6 to 12 m in spread. This tall tree has slender, glaucous leaves; oval, sterile flowers; fertile, cylindrical, long-stalked catkins; and narrow, thin-scaled cones. The tree grows mainly in the northern U.S. and Canada but ranges south to Georgia (U.S.). The parts used are the needles and bark. Derivatives: Pine bark white extract, pine bark white oil, pine white oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The turpentine content of the oleoresin is 25%. The turpentine consists of 75% dl-a-pinene, 15% l-b-pinene and 4% terpene alcohols and ketones. Aroma threshold values: n/a Taste threshold values: n/a

Pine, White Bark Extract CAS No.: CoE No.:

977089-63-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6131

Description: See above, Pine White (Bark). Consumption: Annual: 1.66 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition The extract contains a complex of several antioxidants, including procyanidins. Aroma threshold values: n/a Taste threshold values: n/a

Pine, White Bark Oil CAS No.: CoE No.:

977089-62-5 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Pine White (Bark). Consumption: Annual: 3.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6132

Individual: 0.00000282 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

1591

IOFI: Natural

Pine, White Oil CAS No.: CoE No.:

977019-44-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6133

Description: The production of essential oil from this pine has been abandoned. The needles are probably distilled with those from spruce. A large addition of white pine needles to spruce needles tends to lower considerably the ester content of the distilled spruce oil. Consumption: Annual: 1333.33 lb Individual: 0.001129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

PINE OIL (PINE TAR OIL)122 Botanical name: Pinus palustris and other Pinus species Botanical family: Pinaceae Foreign names: Essence de Sapin (Fr.), Fichtenoel (Ger.), Aceite essential de Pino (Sp.), Olio di pino (It.) CAS No.: CoE No.:

977009-97-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2907 n/a

NAS No.:

2907

Description: The pine (Pinus species) is one of the most important groups of plants called conifers. There are many different species, each having its own physical characteristics and specific growing requirements. Identifying features of different species include cone size and shape, and number of long, slender needles in each bundle. Generally, pines are more adaptable to Southern climate conditions than spruces and firs. True pine oil consists of approximately 2% of the total distillable and extractable material from pine heartwood and stumpwood. The steam-distilled wood yields oil that is steam-distilled or fractionally distilled under vacuum. The lower boiling fractions yield the so-called wood turpentine. The steam-distilled chips are exhausted by extraction with a hydrocarbon solvent. The solvent is evaporated and the extract subjected to fractional distillation under reduced pressure. Again, the lighter fractions consist of turpentine, while the resinous residue consists of rosin. White or yellow pine oils are obtained after rectification. Pine tar oil can be prepared by destructive distillation of the wood and subsequent rectification. The wood is the only part used. Pine oil has a sweet, balsamic, anisic, pine-like odor. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day 122 Although the regulatory classification of pine tar oil is as a synthetic flavor ingredient, this is identified in EAFUS

and FEMA as having a natural origin (i.e., Pinus species).

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.331 mg IOFI: Natural Physical–chemical characteristics: Pine oil, prepared by steam distillation and fractional rectification as described above, is a colorless to pale-yellow liquid with a characteristic sweet, balsamic, pine-like odor. Its physical–chemical constants vary depending on the source. Essential oil composition: Its main constituents include sesquiterpene alcohols, ketones, terpineol, fenchyl alcohol, borneol, fenchone and estragole. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 1.00 1.07

Max. 1.00 1.00 1.21

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.63

Max. 1.00 1.00 1.92

Aroma threshold values: n/a Taste threshold values: n/a

PIPERIDINE Synonyms: Hexahydropyridine; Hexazane; Pentamethylenimine; Azacyclohexane; Cyclopentimine; Cypentil; Pentamethyleneimine; Piperidine; Pyridine, hexahydroCAS No.: CoE No.:

110-89-4 n/a

FL No.: EINECS No.:

14.010 203-813-0

FEMA No.: JECFA No.:

2908 n/a

NAS No.:

2908

Description: Piperidine has a heavy, sweet, floral, animal odor and a burning peppery taste. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.901 mg IOFI: Nature Identical Empirical Formula/MW: C5H11N/85.15 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98.0% (min) of C5H11N 106∞C

Refractive index Specific gravity

1.450-1.454 0.858-0.862

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 3.67 9.69

Max. 5.00 9.69

Food Category Gravies Meat products

Usual Max. 6.00 12.00 0.92 1.66 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.04 1.00 1.00

Max. 0.08 1.00 1.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual Max. 2.50 3.33 4.00 5.67 0.01 0.05 (Part 2 of 2)

Synthesis: Usually prepared by electrolytic reduction of pyridine. Aroma threshold values: Detection: 65.8 to 70.6 ppm. Taste threshold values: n/a Natural occurrence: Reported found in black pepper, Piper officinarum, Psilocaulon absimile N.E. Br., tobacco and Petrosimonia monandra. Also reported found in wheaten bread, Russian cheeses, other cheeses, caviar, orange juice, boiled and cooked beef, fatty fish, grilled and roasted beef, sherry, cocoa, coffee, barley, malt, soybean, laurel and Chinese quince fruit.

PIPERINE Synonyms: 1-Piperoylpiperidine; Piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)-, (E,E)- (9CI); Piperidine, 1-piperoyl-, (E,E)- (8CI); Piperin; Piperine CAS No.: CoE No.:

94-62-2 492

FL No.: EINECS No.:

14.003 202-348-0

FEMA No.: JECFA No.:

2909 n/a

NAS No.:

2909

Description: Piperine is odorless. It is tasteless at first, but develops a burning aftertaste of pepper. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.407 mg IOFI: Nature Identical Empirical Formula/MW: C17H19NO3/285.32 Specifications: (Burdock, 1997) Appearance

Colorless prisms (from alcohol and other solvents)

Specific gravity

1.193 (liquid)

Melting point

128-129∞C

Solubility

Almost insoluble in water; soluble in alcohol (10%), chloroform, ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 0.88 0.62 0.02 1.00

Max. 1.00 0.65 0.05 1.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Synthesis: From piperoyl chloride and piperidine. Aroma threshold values: n/a

Usual 1.00 2.26 0.62 1.00

Max. 1.00 3.01 0.70 1.00

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Taste threshold values: n/a Natural occurrence: Reported found in black pepper; also in Piper longum, Piper officinarum, Piper lowong BI., Piper famechoni, Piper chaba and the leaves of Rhododendron fauriae var. rupescens.

d-PIPERITONE Synonyms: p-Menth-1-en-3-one; 4-Isopropyl-1-methyl-1-cyclohexen-3-one CAS No.: CoE No.:

6091-50-5 2052

FL No.: EINECS No.:

07.175 n/a

FEMA No.: JECFA No.:

2910 435

NAS No.:

2910

Description: d-Piperitone has a camphor-like odor and a sharp, minty flavor. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.376 mg IOFI: Nature Identical Empirical Formula/MW: C10H16O/152.23 Specifications: (JECFA, 1996) Appearance

Clear, light-yellowish to yellow liquid

Refractive index

Assay

94.0% (min)

Solubility

Boiling point 233-235∞C

Specific gravity

1.483-1.487 Soluble in alcohol; insoluble in water 0.929-0.934

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.94 19.55 6.18

Max. 8.02 39.07 12.36

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.06 2.02 19.74

Max. 8.27 4.15 39.45

Synthesis: Isolated from Japanese mint oil; l-form from Eucalyptus dives oil; by hydrogenation of diosphenol; by reduction of 5-methyl-2-isopropylanisole with sodium in liquid NH4. Aroma threshold values: Detection: 680 ppb Taste threshold values: n/a Natural occurrence: The structure has been defined by the work of several authors; the d-, l- and dl-forms are known; the d-form is found in the essential oils of Mentha silvestris, Cymbopogon sennaarensis and Japanese peppermint oil; the dl-form is found in the essential oils of Andropogon iwarancusa, Mentha pulegium var. hirsuta and in mixture with the l-form, Eucalyptus dives; the l-form, the most abundant, is found in about 30 varieties of eucalyptus and in other plants. It is also reported found in lemon and lime peel oil, lime juice, other citrus peel oils, black currants, raspberry, celery seed, cinnamon bark, peppermint oil, corn mint oil, other Mentha oils, nutmeg, pepper, mace, parsley seed oil, rose apple, starfruit, tamarind,

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elder flower, rosemary, buchu oil, lemon balm, sweet grass oil, eucalyptus oil and mastic gum fruit and leaf oil.

PIPERONAL Synonyms: Benzaldehyde, 3,4-(methylenedioxy)-; 1,3-Benzodioxole-5-carboxaldehyde (9CI); 3,4-Dihydroxybenzaldehyde methylene ketal; 3,4-Dimethylenedioxybenzaldehyde; Dioxymethyleneprotocatechuic aldehyde; Dioxymethylene-protocatechuic aldehyde; 5Formyl-1,3-benzodioxole; Heliotropin; Heliotropine; 3,4-Methylene-dihydroxybenzaldehyde; 3,4-Methylenedioxybenzaldehyde; 3,4-(Methylenedioxy)benzaldehyde; 3,4-bis(Methylenedioxy)benzaldehyde; Piperonal (8CI); Piperonaldehyde; Piperonyl aldehyde; Protocatechualdehyde methylene ether CAS No.: CoE No.:

120-57-0 104

FL No.: EINECS No.:

05.016 204-409-7

FEMA No.: JECFA No.:

2911 n/a

NAS No.:

2911

Description: Piperonal has a sweet, flowery odor reminiscent of heliotrope and a bittersweet taste. Consumption: Annual: 28,666.67 lb Individual: 0.02429 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 182.60 FDA (other): n/a JECFA: ADI: 0-2.5 (1967) Trade association guidelines: FEMA PADI: 5.490 mg IOFI: Nature Identical Empirical Formula/MW: C8H6O3/150.14 Specifications: (FCC, 1996) Appearance Assay

White, crystalline substance 99.0% (min) of C8H6O3

Lead Solidification point

Boiling point

264∞C

Solubility

Heavy metals

0.004%

10 mg/kg Not less than 35∞C 1 g is soluble in 4 ml 70% alcohol; very soluble in alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin and water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 4.02 31.00 38.00 90.00 8.89

Max. 8.07 80.00 38.00 90.00 16.94

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 5.41 15.98 0.10 6.61 4.90

Max. 12.48 45.71 0.10 12.14 23.00

Synthesis: By the oxidation of isosafrole with potassium dichromate and sulfuric acid and subsequent steam distillation of piperonal. Aroma threshold values: Detection: 62 ppb to 1 ppm

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Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Robinia pesudo-acacia and Eryngium poterium; in the oils of Spirea ulmaria and of leaves of Doryphora sassafras; also reported found in Tahitian and Bourbon vanilla, camphor wood oil, violet flowers concrete and absolute, rabbiteye blueberry, melon, pepper, cooked chicken, sherry and dill.

PIPERONYL ACETATE Synonyms: Acetic acid, (3,4-methylenedioxy)benzyl ester; 1,3-Benzodioxole-5-methanol, acetate (9CI); Heliotropyl acetate; (3,4-Methylenedioxy)benzyl acetate; Piperonyl acetate; Piperonyl alcohol, acetate (8CI) CAS No.: CoE No.:

326-61-4 2068

FL No.: EINECS No.:

09.220 206-312-5

FEMA No.: JECFA No.:

2912 894

NAS No.:

2912

Description: Piperonyl acetate has a very sweet, light, floral–fruity odor with cherry-like undertones with a sweet, fruity flavor at low levels and bitter at high levels. Consumption: Annual: 48.33 lb Individual: 0.00004096 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 25 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.224 mg IOFI: n/a Empirical Formula/MW:

C10H10O4/194.19

Specifications: (Burdock, 1997; JECFA, 2001) Acid value Appearance

2.0 (maximum) Oily, colorless liquid

ID test Refractive index

Assay

97% (minimum)

Solubility

Boiling point

153-154∞C at 14 mmHg

Specific gravity

IR spectra 1.528 at 18∞C Soluble in alcohol; insoluble in water; soluble in organic solvents, oils 1.227-1.239

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 25.00 18.55 36.51 1.28

Max. 50.00 25.90 51.10 1.94

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.15 6.86 32.77

Max. 12.64 12.77 48.10

Synthesis: By acetylation of the corresponding alcohol; or by boiling dimethylpiperonyl amine with acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: Reported found in endive (Cichorium endivia L.).

PIPERONYL ISOBUTYRATE Synonyms: 1,3-Benzodioxol-5-ylmethyl isobutyrate; 1,3-Benzodioxol-5-ylmethyl 2-methylpropanoate; Heliotropyl isobutyrate; 3,4-Methylenedioxybenzyl isobutyrate; Piperonyl isobutyrate; Propanoic acid, 2-methyl-, 1,3-benzodioxol-5-ylmethyl ester (9CI) CAS No.: CoE No.:

5461-08-5 305

FL No.: EINECS No.:

09.430 226-745-3

FEMA No.: JECFA No.:

2913 895

NAS No.:

2913

Description: Piperonyl isobutyrate has a very sweet but mild, fruity and berry-like odor with some jam-like qualities. It has an intense, sweet, plum-like flavor. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.662 mg IOFI: Artificial Empirical Formula/MW: C12H14O4/222.24 Specifications: (Burdock, 1997; JECFA, 2001) Acid value

1.0 (maximum)

Appearance

Colorless, oily liquid

Assay

97% (minimum)

ID test Refractive index Solubility

Boiling point 91-92∞C (0.005 mm Hg)

IR spectra 1.506-1.513 Almost insoluble in water; soluble in alcohol and organic solvents, oils

Specific grav1.154-1.160 ity

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 2.50 1.13

Max. 1.00 3.50 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of the corresponding alcohol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PIPSISSEWA Botanical name: Chimaphila umbellata (L.) Nutt.

Usual 2.13 2.10 2.13

Max. 3.00 3.75 3.00

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Botanical family: Ericaceae Other names: Chimaphila; Bitter wintergreen; Prince's pine; Waxflower; Wintergreen Foreign names: Herbe a pisser (Fr.), Quimafila (Sp.), Chimafila (It.) Description: Herbaceous plant, 15 to 30 cm (6 to 12 in.) tall. It has wedge-lanceolate, sharply serrate, dentate leaves; pale pink to pink flowers in small, terminal, umbellate clusters; loculicidal fruits surrounded by a basal, persistent calyx; and numerous, small seeds. The plant grows in arid sandy places in the mountains of northern, central and eastern Europe and in North America. The leaves are the only part used. Pipsissewa has a tonic, aromatic odor Derivatives: Fluid exract and tincture Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: n/a FDA: See below, Pipsissewa Leaves Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Main constituents of the leaves include arbutin, ericolin, chimaphilin, urson, tannin, pectin, sugars and mucilages. Arbutin (C24H32O14.H2O), a crystalline, glucosidal principle found in other ericaceous plants, was also detected in pipsissewa. Chimaphilin, a yellow naphthoquinone present in pipsissewa, has been reported as a moderate contact sensitizer.123 Aroma threshold values: n/a Taste threshold values: n/a

Pipsissewa Leaves Extract CAS No.: CoE No.:

977023-19-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2914 n/a

NAS No.:

2914

Description: See above, Pipsissewa. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 26.755 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 143.70 100.30 25.00

Max. 289.50 168.80 30.00

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Aroma threshold values: n/a Taste threshold values: n/a

123 Hausen

and Schiedermair. (1988). Contact Dermatitis 19, 180.

Usual Max. 13.54 13.54 62.79 135.60 322.00 365.00

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POLYARABINOGALACTAN Synonyms: Arabinogalactan; Galactoarabinan; Larch gum; Larch turpentine; Venetian turpentine CAS No.: CoE No.:

9036-66-2 n/a

FL No.: EINECS No.:

n/a 232-910-0

FEMA No.: JECFA No.:

3254 n/a

NAS No.:

3254

Description: Polyarabinogalactan possesses a soft, balsamic terpenic odor, reminiscent of fresh conifer resins and cones. It is a turpentine type of a natural oleoresin. It occurs as a physiological secretion in the larch tree, Larix decidua, a conifer. Consumption: Annual: <1.00 lb Individual: 0.0003657 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: n/a Specifications: Melting point

200∞C at 760 mmHg

Solubility

Soluble in water

Reported uses: n/a Synthesis: Natural turpentine is obtained from tapping or scraping the wounds on a variety of coniferous trees. Separating the essential oil and solid content of crude turpentine makes pure gum spirits. The crude gum is heated, refined and separated by distillation into gum spirits and rosin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the secretion of the larch tree, Larix deciduas.

POLYSORBATE 20 Synonyms: Tween 20; PEG-10 Sorbitan laurate; PEG-44 Sorbitan laurate; PEG-75 Sorbitan laurate; PEG-80 Sorbitan laurate; POE 20 Sorbitan monolaurate; Polyethylene glycol (44) sorbitan monolaurate; Polyethylene glycol (80) sorbitan monolaurate; Polyethylene glycol 500 sorbitan monolaurate; Polyethylene glycol 4000 sorbitan monolaurate; Polyoxyethylene sorbitan monolaurate; Polyoxyethylene (4) sorbitan monolaurate; Polyoxyethylene (10) sorbitan monolaurate; Polyoxyethylene (20) sorbitan monolaurate; Polyoxyethylene 20 sorbitan monolaurate (compound usually contains also associated fatty acids.); Polyoxyethylene (44) sorbitan monolaurate; Polyoxyethylene (75) sorbitan monolaurate; Polyoxyethylene (80) sorbitan monolaurate; Polysorbate 20; Polysorbate 21; Protasorb L-20; Sorbax PML-20; Sorbitan, monododecanoate, poly(oxy-1,2-ethanediyl) derivs. (9CI); Sorbitan, monododecanote, poly(oxy-1,2-ethanediyl) derivatives; Sorbitan, monolaurate polyoxyethylene deriv CAS No.: CoE No.:

9005-64-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2915 n/a

NAS No.:

2915

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Description: Polysorbate 20 is a mixture of laurate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mol of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. It has a faint, characteristic odor and a warm, somewhat bitter taste. Consumption: Annual: 13,083.33 lb Individual: 0.01108 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI 0-25, as total polyoxyethylene (20) sorbatan esters (1973) Trade association guidelines: FEMA PADI: 15.708 mg IOFI: n/a Empirical Formula/MW:

C58H114O26/1123.72

Specifications: (FCC, 1996) Acid value

2 (max)

Lauric acid

Between 15 and 17 g/100 g of sample

Appearance

Lemon to amber colored liquid

Residue on ignition

Not more than 0.25%

Not less than 70% and not more than 74% of oxyethylene groups, Assay of oxyethylene equivalent to between 97.3 and 103% of polysorbate 20, calculated content on the anhydrous basis 1,4-Dioxane

Not less than 10 mg/kg

Hydroxyl value Between 96 and 108

Saponification Between 40 and 50 value

Solubility Water

Soluble in water, alcohol, ethyl acetate, methanol, dioxane; insoluble in mineral oil and mineral spirits Not more than 3%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual Max. 48.29 84.16 411.30 1000.00 24.79 73.65 25.00 50.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 50.00 25.00 20.75 29.36

Max. 50.00 50.00 95.74 63.69

Synthesis: By condensing the partial esters of sorbitol and its anhydrides with ethylene oxide to effect an oxyethylene copolymerization at the free hydroxyl groups. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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POLYSORBATE 60 Synonyms: Polyoxyethylene (20) sorbitan monolaurate; Tween 60; PEG-3 Sorbitan stearate; PEG-40 Sorbitan stearate; Polyethylene glycol (3) sorbitan monostearate; Polyethylene glycol 2000 sorbitan stearate; Polyoxyethylene sorbitan monostearate; Polyoxyethyl ene (3) sorbitan monostearate; Polyoxyethylene (4) sorbitan monostearate; Polyoxyethylene (20) sorbitan monostearate; Polyoxyethylene 20 sorbitan monostearate (compound usually contains also associated fatty acids); Polyoxyethylene (40) sorbitan stearate; Polysorbate 60; Polysorbate 61; Sorbitan, monooctadecanoate, poly(oxy-1,2-ethanediyl) derivatives. (9CI); Sorbitan, monostearate polyoxyethylene derivatives CAS No.: CoE No.:

9005-67-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2916 n/a

NAS No.:

2916

Description: Polysorbate 60 has a faint, characteristic odor and a warm, somewhat bitter taste. It is a mixture of stearate and palmitate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mol of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. Consumption: Annual: 2,200,000.00 lb Individual: 1.8644 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340, 172.836, 163.130, 160.123, 172.515, 73.1001, 573.840, 163.135, 163.140, 163.145, 163.155, 163.150, 163.153 FDA (other): n/a JECFA: ADI: 0 to 25, as total polyoxyethylene (20) sorbitan esters (1973) Trade association guidelines: FEMA PADI: 81.455 mgIOFI: n/a Empirical Formula/MW:

C64H126O26/1311.69

Specifications: (FCC, 1996) Acid value Appearance

Assay of oxyethylene content

1,4-Dioxane

Not more than 2 Lemon to orange colored oily liquid or semi-gel Not less than 65% and not more than 68.5% of oxyethylene groups, equivalent to between 97 and 103% of polysorbate 60, calculated on the anhydrous basis Not less than 10 mg/kg

Heavy metals (as Pb) Not more than 10 mg/kg

Residue Not more than 0.25% on ignition Saponification Between 40 and 50 value Stearic and Between 21.5 and 26 g/ palmitic acids 100 g of sample

Solubility Water

Soluble in water, aniline, ethyl acetate, toulene; insoluble in mineral oil and vegetable oils Not more than 3% (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Hydroxyl value

Between 96 and 108 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Frozen dairy Gelatins, puddings

Usual Max. 48.00 48.00 23.00 28.00 425.00 1000.00 0.30 0.80 563.00 779.50 603.70 1200.00

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 104.00 2790.00 25.00 11.37 2769.00 3600.00

Max. 240.00 2790.00 50.00 109.40 2770.00 6800.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POLYSORBATE 80 Synonyms: Polyoxyethylene (20) sorbitan monoleate; Ethoxylated sorbitan monooleate; Glycol (polysorbate 80); PEG-3 Sorbitan oleate; PEG-6 Sorbitan oleate; Polyethylene glycol (3) sorbitan monooleate; Polyethylene glycol 300 sorbitan monooleate; Polyoxyethylene sorbitan monooleate; Polyoxyethylene (3) sorbitan monooleate; Polyoxyethylene (5) sorbitan monooleate; Polyoxyethylene 20 sorbitan monooleate; Polyoxyethylene (20) sorbitan monooleate; Poly(20)oxyethylene sorbitan monooleate; Polyoxyethylene sorbitan oleate; Polysorban 80; Polysorbate 80; Polysorbate 80 BPC; Polysorbate 80 B.P.C.; Polysorbate 80, USP; Polysorbate 80, U.S.P.; Polysorbate 81; Sorbitan, mono-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs.; Sorbitan, mono-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs., (Z)- (9CI); Sorbitan, monooleate polyoxyethylene deriv.; Sorbitan, monooleate, polyoxyethylene derivs CAS No.: CoE No.:

9005-65-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2917 n/a

NAS No.:

2917

Description: Polysorbate 80 has a faint, characteristic odor and a warm, somewhat bitter taste. It is a mixture of oleate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mol of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. Consumption: Annual: 1,933,333.33 lb Individual: 1.6384 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.840, 73.1, 172.515, 173.340, 73.1001, 573.860, 172.623, 175.105, 175.300, 176.180, 178.3400 FDA (other): n/a JECFA: ADI: 0 to 25 (1973) as total polyoxyethylene (20) sorbitan esters

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Trade association guidelines: FEMA PADI: 105.538 mg Empirical Formula/MW:

1603

IOFI: n/a

n/a

Specifications: (FCC, 1996) Acid value

Not more than 2 Lemon to orange colored, Appearance oily liquid or semi-gel Not less than 65% and not more than 69.5% of oxyethAssay of oxyethylene ylene groups, equivalent to between 96.5 and 103.5% of content polysorbate 80, calculated on the anhydrous basis

1,4-Dioxane

Oleic acid Residue on ignition

Between 22 and 24 g/100 g Not more than 0.25%

Saponification Between 45 and 55 value

Not less than 10 mg/kg

Solubility

Heavy metals (as Pb) Not more than 10 mg/kg Hydroxyl value Between 65 and 80

Water

Very soluble in water, producing an odorless, nearly colorless solution; soluble in alcohol, fixed oils, ethyl acetate, toluene; insoluble in mineral oil Not more than 3%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual Max. 1500.00 2000.00 130.00 360.00 2.20 3.90 540.00 850.00 170.00 170.00 500.00 500.00 60.00 99.00 0.10 0.20 0.10 0.33 100.00 200.00 100.00 400.00 8.00 400.00 100.00 290.00 6.50 95.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 220.00 25.00 43.00 86.00 10.00 50.00 20.00 6.50 100.00 7.00 100.00 170.00 150.00

Max. 220.00 50.00 86.00 260.00 10.00 150.00 30.00 95.00 100.00 300.00 600.00 200.00 290.00

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POMEGRANATE Botanical name: Punica granatum L. Botanical family: Punicaceae Foreign names: Granado, Mangrano (Sp.), Granatbaum (Ger.), Grenadier, Pom granate (Fr.), Melograno (It.) Description: Small tree or thick shrub probably native to Kurdistan; it grows throughout the Mediterranean basin and in other warm regions. Several varieties are known: P. granatum silvestric D.C. (wild), P. flava (with yellow flowers) and P. grandiflora Hert. nana (dwarf variety growing mainly in South America). The plant is known for its glossy foliage that turns from bronze to green to golden by fall. The plant has an erect trunk with thin, gray bark; subtetragonal branches; and lanceolate, opposite, petiolate leaves without stipules. The flowers are crimson or purple, often growing in trifloral clusters at the tips of branches or in the axilla of the upper leaves. The almost round berries (fruits) are reddish, many seeded, with a crimson pulp. The parts used are the bark from the branches and roots and the edible fruit pulp. Pomegranate has a characteristic agreeable acid flavor. Derivatives: Decoction (6%), fluid extract and tincture (prepared from the fluid extract) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pomegranate bark extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include alkaloids (pelletierine, isopelletierine, methylpelletierine, pseudopelletierine), digallic acid, punicin tannate, calcium oxalate, starches and mucilages. The infusion prepared from rind is reported to contain 18.8% tannin, 17.1% mucilage, 10.8% extractive matter, 30% lignin, a trace of resin and 29.9% of moisture. Aroma threshold values: n/a Taste threshold values: n/a

Pomegranate Bark Extract CAS No.: CoE No.:

977018-22-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2918 n/a

NAS No.:

2918

Description: See above, Pomegranate. Consumption: Annual: 116.67 lb Individual: 0.00009886 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 32.240 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 60.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 120.00

Food Category Nonalcoholic beverages

Usual 800.00

Max. 1600.00

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POPLAR (BUDS) Botanical name: Populus baslamifera L. (P. tacamahacca Mill.), P. candicans Ait. or P. nigra L. Botanical family: Salicaceae Other names: Aspen; Black poplar; Lombardy poplar Foreign names: Alamo (Sp.), Pappel (Ger.), Peuplier (Fr.), Pioppo (It.) CAS No.: CoE No.:

977002-20-2 361

FL No.: EINECS No.:

13.005 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6138

Description: Poplar is a slender tree that grows to 25 to 30 m (82 to 98 ft) high. It has grayish bark (initially smooth and then cracked); often angular, assurgent branches; green, ovate, toothed leaves; scaly buds adherent to the branches, covered with an odorous, resinous varnish; ovoid, four-valved capsules; and dioecious flowers with a tiny perianth. Poplar trees are widespread throughout Europe (especially in Hungary), northern Africa and North America. The leaf buds and sometimes the bark are the parts used. Poplar has a sweet, balsamic odor with a slight cinnamic undertone. The oleoresin, obtained by petroleum ether extraction from Canadian poplar buds (P. balsamifera), is a yellow-green, viscous liquid with a sweet balsamic odor slightly reminiscent of cinnamon. An essential oil is obtained also by vacuum distillation of the oleoresin in the presence of ethylene glycol. The oil is obtained by steam distillation from the buds in approximately 0.5% yields. Derivatives: Tincture, fluid extract, soft extract and oleoresin (or “concrete”) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Buds and Bark: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm for buds: Alcoholic beverages 400; sweets 10 to 400; foods 40 FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value 2-11 Optical rotation –1∞54' to –7∞30' Ester value Refractive index

8-9 1.498-1.500 at 20∞C

Specific gravity

0.890-0.910 at 15∞C

Note: The above constants are for oil of Hungarian production (P. nigra). Physical–chemical characteristics: The physical–chemical constants of oil obtained from poplar vary with its source. Composition: Main constituents include salicin (a glucoside yielding saligenin + glucose on hydrolysis), chrysin (phloroglucin + benzoic acid), tectochrysin, the glucoside populin (yielding salicin + benzoic acid) and small amounts of gallic acid and tannins. Buds contain flavonoids (including quercetin, kaempferol and galangin), phenolic acids (including dimethylallycaffeic acid). Bud essential oil contains b-caryophyllene, cis-3-hexen-1-ol, 1,2-cyclohexanedione, eugenol, 1-octadecanol. The bud oleoresin contains salicin, populin, gallic acid, chrysin and tannins. Aroma threshold values: n/a Taste threshold values: n/a

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POPPY (SEED) Botanical name: Papaver somniferum L. (P. sativum Fuchs) Botanical family: Papaveraceae Other names: Opium poppy; Poopyseed poppy Foreign names: Pavot somnifère (Fr.), Schlafmohn (Ger.), Amapola (Sp.), Papavero (It.) CAS No.: CoE No.:

977051-77-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2919 n/a

NAS No.:

2919

Description: The opium poppy is a bristly, hairy, annual herb native to Asia Minor. It grows wild in the fields and mountain areas of southern Europe (Turkey, Macedonia) and in the Middle East. It is cultivated extensively in Turkey for the extraction of opium for medicinal purposes. The plant has small, slender, spindle-shaped roots; erect, cylindrical, sparsely branched stems; alternate, obovate, irregularly dentate leaves with an ascendent central rib; large, solitary, white or purple flowers; and ovate, globose capsules containing numerous, white, kidney-shaped seeds. The parts used are the seeds and capsules. Poppy has a fatty, oily odor and corresponding taste. The opium prepared from the unripe capsules is a brownish-yellow powder with a faint smell and bitter, acrid taste. Derivatives: Opium is the dried, milky juice obtained by incisions of the unripe capsules. Also called “tincture of opium.” Consumption: Annual: 888,333.33 lb Individual: 0.7528 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 486.703 mg IOFI: Natural Composition: The composition of Papaver has been extensively studied. The main constituents of opium include codarnine, codeine, cryptopine, gnoscopine, lanthopine, laudanidine, laudarnine, laudanosine, meconidine, morphine, narceine, narcotine, neopine, papaveramine, papaverine, protopine, pseudomorphine, rhoeadine and tebaine. In addition to the above alkaloids, several acids are also present — meconic, lactic, acetic and phosphoric — together with fats, resin, waxes and magnesium and calcium salts (Burdock, 1997). More than 30 alkaloids have been isolated from the opium; the important ones include morphine (20%), codeine (2%), papaverine (2%), noscapine (5%, also called narcotine) and thebaine (1%).124 In addition to codeine and morphine, three more compounds, narcotine (noscapine), papaverine and thebaine, were found in Indian and Netherlands poppy seeds (P. somniferum L). The concentrations of codeine, morphine, thebaine, papaverine and narcotine were 44, 167, 41, 67, and 230 mg/g in Indian poppy seeds, and were 1.8, 39, 1.0, 0.17, 0.84 mg/g in Netherland poppy seeds, respectively.125 Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Fats, oils Gelatins, puddings

Usual Max. 1649.00 1664.00 1400.00 1400.00 649.00 1358.00

124 Duke. (1985). Handbook of Medicinal Herbs, 125 Paul et al. (1996). Planta Med. 62, 544.

Food Category Other grains Processed vegetables

CRC Press, Boca Raton, FL.

Usual 340.00 5000.00

Max. 679.00 9900.00

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1607

Aroma threshold values: n/a Taste threshold values: n/a

POTASSIUM ACETATE Synonyms: Acetic acid, potassium salt; Acetic acid, potassium salt (8CI) (9CI); Diuretic salt; Potassium acetate CAS No.: CoE No.:

127-08-2 n/a

FL No.: EINECS No.:

n/a 204-822-2

FEMA No.: JECFA No.:

2920 n/a

NAS No.:

2920

Description: Pure potassium acetate is odorless or has a faint acetic odor and a saline taste. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.026 mg IOFI: Nature Identical Reported uses (ppm): C2H3KO2/98.15 Specifications: (Burdock, 1997) Colorless crystals, hygroscopic and deliquescent Meting point 270∞C

Appearance

Specific gravity

Density at 25∞C is 1.57

Solubility

Soluble in water; insoluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.25

Max. 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

POTASSIUM 2-(1'-ETHOXY)ETHOXYPROPANOATE Synonyms: 1-Ethoxyethyl ether of potassium lactate; Potassium O-(1'-ethoxy)ethoxypropanoate CAS No.: CoE No.:

999999-00-3 100743-68-8 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

FL No.:

n/a

FEMA No.:

3752

EINECS No.:

n/a

JECFA No.:

n/a

NAS No.:

3752

Individual: n/a

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Trade association guidelines: FEMA PADI: 41.223 mg Empirical Formula/MW:

IOFI: Artificial

KC7H13O4/200.28 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual Max. 50.00 150.00 150.00 450.00 150.00 1500.00 200.00 400.00 50.00 150.00 35.00 100.00 35.00 100.00 35.00 100.00 200.00 400.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nut products Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual 50.00 50.00 200.00 35.00 35.00 35.00 200.00 50.00 200.00

Max. 150.00 150.00 400.00 100.00 100.00 100.00 400.00 150.00 400.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POTASSIUM SORBATE Synonyms: 2,4-Hexadienoic acid, potassium salt; BB powder; 2,4-Hexadienoic acid, potassium salt (9CI); 2,4-Hexadienoic acid, (E,E)-, potassium salt; 2,4-Hexadienoic acid, (E,E')-, potassium salt; 2,4-Hexadienoic acid, potassium salt; Potassium 2,4-hexadienoate; Potassium sorbate; Potassium (E,E)-sorbate; Sorbic acid potassium salt; Sorbic acid, potassium salt; Sorbistat; Sorbistat-K; Sorbistat-potassium; Unistat K CAS No.: CoE No.:

590-00-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2921 n/a

NAS No.:

2921

Description: Potassium sorbate was first discovered by the French in the 1850s, having been derived from the mountain ash tree. It is widely used in the food industry and few substances have had the kind of extensive, rigorous, long-term testing that sorbic acid and its salts have had. It decomposes at about 270∞C. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 2,766,666.67 lb Individual: 2.3446 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.3640, 182.90, 166.110, 150.141, Part 133, 150.161 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 25 (1973) Trade association guidelines: FEMA PADI: 0.411 mg IOFI: Nature Identical Empirical Formula/MW: C6H7KO2/150.22

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Specifications: (FCC, 1996) Acidity (as sorbic acid) Passes test (about 1%) White, crystalline powAppearance der or pellets Alkalinity (as K2CO3) Passes test (about 1%)

Heavy metals (as Pb) Not more than 10 mg/kg Loss on drying

Not more than 1%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Fruit juice

Usual 0.21 0.63 1.52 0.30 0.83 1.36 0.43 0.05 0.65 0.58

Max. 0.26 0.72 2.03 0.55 0.83 1.44 0.43 0.10 0.70 1.02

Food Category Gelatins, puddings Gravies Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Sweet sauce

Usual 5.80 0.49 0.65 0.59 0.20 0.16 0.51 0.30 0.54 0.56

Max. 5.84 0.64 0.75 0.95 0.49 0.36 0.84 0.80 0.58 0.67

Synthesis: Manufactured by organic synthesis. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in blueberries.

PRICKLY ASH Botanical name: Xanthoxylum americanum Mill.; X. clava-herculis L. Botanical family: Rutaceae Other names: Xanthoxylum Foreign names: Clavalier (Fr.), Zahnwehgelbholz (Ger.), Frassino spinoso (It.) Description: Shrubs or trees with mostly pinnate leaves; the stems and often the leafstalks are prickly. X. americanum is an indigenous shrub, 10 or 12 ft in height, with alternate branches, which are armed with strong, conical, brown prickles and broad base, scattered irregularly, though most frequently in pairs at the insertion of the young branches. The leaves are alternate and pinnate; the leaflets about five pairs, with an odd one, nearly sessile, ovate, acute, with slight vesicular serratures and somewhat downy underneath; the common petiole is round, usually prickly on the back. The flowers are borne in small, dense, sessile umbels near the origin of the young branches; they are small, greenish, dioecious or polygamous, and appear before the leaves. The aromatic, pungent bark is used in the southern U.S. as a rustic remedy for toothaches. The parts used are bark and berries. Prickly ash has a bittertonic, aromatic taste; when taken into the mouth, it actually causes the tongue to twinge. Derivatives: Ash extract, bark oil. Ethereal oil has been made from the bark by filtering its ethereal tincture and then evaporating or distilling off the ether. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Prickly Ash Bark Extract and Prickley Ash, Bark Oil FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Both species of Xanthoxylum contain small amounts of volatile oil, fat, sugar, gum, acrid resin, a bitter alkaloid (believed to be berberine) and a colorless, tasteless, inert, crystalline body, Xanthoxylin, which is slightly different in the two barks. Both species yield a large amount of ash: 12% or more. The name xanthoxylin is also applied to a resinous extractive prepared by pouring a tincture of the drug into water. The fruits are also reported to have similar constituents to that of the bark. Aroma threshold values: n/a Taste threshold values: n/a

Prickly Ash Bark Extract CAS No.: CoE No.:

977018-23-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2110 n/a

Description: See above, Prickly Ash. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 24.699 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 80.00 120.90 70.00

Max. 100.00 120.90 110.00

NAS No.:

2110

Individual: n/a

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 60.00 100.00 22.31 45.57 30.16 52.30

Aroma threshold values: n/a Taste threshold values: n/a

Prickly Ash Bark Oil CAS No.: CoE No.:

977018-24-8 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Prickly Ash. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Individual: n/a

IOFI: Natural

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L-PROLINE

Synonyms: 2-Pryrrolidine carboxylic acid; CCCu; CCC(U); PRO (IUPAC abbreviation); Proline; Proline,boiled; Proline, L- (8CI); Proline,(L); (–)-Proline; L-Proline (9CI); (L)Proline; L-(–)-Proline; (S)-Proline; (–)-(S)-Proline; l-Proline; 2-Pyrralidinecarboxylic acid, (S)-; 2-Pyrrolidinecarboxylic acid; 2-Pyrrolidinecarboxylic acid, (S)CAS No.: CoE No.:

147-85-3 n/a

FL No.: EINECS No.:

17.019 205-702-2

FEMA No.: JECFA No.:

3319 n/a

NAS No.:

3319

Description: L-Proline, an amino acid, is odorless or has a slight, characteristic odor with a slightly sweet taste. Consumption: Annual: 9000.00 lb Individual: 0.007627 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.30 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 20.980 mgIOFI: Nature Identical Empirical Formula/MW: C5H9NO2/115.13 Specifications: (FCC, 1996) Appearance Assay

White crystals or crystalline powder Not less than 98.5% and not more than 101.5% of C5H9NO2 after drying

Loss on drying

Not more than 0.3%

Residue on ignition Not more than 0.1%

Heavy metals (as Pb)

Not more than 0.002%

Specific rotation

Lead

Not more than 10 mg/kg

Solubility

Between –84 and 86.3∞ after drying [a]20∞/D Very soluble in water and alcohol; insoluble in ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Meat products

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

Synthesis: From a-piperidone; from cyclopentantone; or from l-glutamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a component in many proteins; also widely occurring as the free acid in natural products. A major constituent of collagen, the main fibrous protein found in bone, cartilage and other connective tissue.

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1,2-PROPANEDITHIOL Synonyms: 1,2-Dimercaptopropane; 2,3-Dimercaptopropane; 1,2-Dithiolpropane; Propane1,2-dithiol; 1,2-Propanedithiol (8CI) (9CI) CAS No.: CoE No.:

814-67-5 n/a

FL No.: EINECS No.:

12.070 212-398-5

FEMA No.: JECFA No.:

3520 536

NAS No.:

3520

Description: 1,2-Propanedithiol is virtually odorless. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mgIOFI: Artificial Empirical Formula/MW: C3H8S2/108.22 Specifications: (JECFA, 1999) Appearance Clear, blue liquid Assay 96.0% (min) Boiling point 152∞C

Chlorinated monothiol Refractive index Solubility

1.1% (max) 1.531-1.541 Soluble in water; miscible in oil

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,3-PROPANEDITHIOL Synonyms: 1,3-Dimercaptopropane; Dithiotrimethyleneglycol; 1,3-Propanedimercaptan; Propane-1,3-dithiol; 1,3-Propanedithiol (8CI) (9CI); Trimethylene dimercaptan; Trimethylenedithiol; Trimethylenedithioglycol CAS No.: CoE No.:

109-80-8 n/a

FL No.: EINECS No.:

12.076 203-706-9

FEMA No.: JECFA No.:

3588 535

NAS No.:

3588

Description: 1,3-Propanedithiol has a sulfur, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.052 mg Empirical Formula/MW: C3H8S2/108.22

1613

IOFI: n/a

Specifications: (JECFA, 1999) Appearance Assay Boiling point

Liquid 98.0% (min) 169-173∞C

Refractive index Solubility Specific gravity

1.537-1.539 Insoluble in water; miscible in fat 1.077-1.078

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked or boiled beef.

4-PROPENYL-2,6-DIMETHOXYPHENOL Synonyms: 6-Methoxyisoeugenol; (E)-; 4-Propenylsyringol; Phenol, 2,6-dimethoxy-4-(1propenyl)-; 4-Propenyl-2,6-dimethoxyphenol CAS No.: CoE No.:

20675-95-0 FL No.: 6635-22-9 n/a EINECS No.:

04.055

FEMA No.:

3728

n/a

JECFA No.:

n/a

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.033 mg Empirical Formula/MW:

NAS No.:

3728

Individual: <0.000001 mg/kg/day

IOFI: n/a

C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance Clear, pale-yellow, viscous liquid 96.6%; also contains the following impurities: 2,6-dimethoxypheno, 4-propyl-2,6Assay dimethoxyphenol, 4-allyl-2,6-dimethoxyphenol Boiling point 135∞C at 0.13 mmHg

Refractive index 1.577-1.578 at 20∞C Solubility

Insoluble in water; soluble in fat

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Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products

Usual 0.20 1.00 0.20 0.20

Max. 1.00 5.00 1.00 1.00

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in natural smoke flavors, uncured smoked pork, beer and wort.

PROPENYLGUAETHOL Synonyms: 6-Ethoxy-m-anol; 1-Ethoxy-2-hydroxy-4-propenylbenzene; 2-Ethoxy-5-propenylphenol; 2-Ethoxy-5-(1-propenyl)phenol; 2-Ethoxy-5-prop-1-enylphenol; Hydroxy methyl anethol; Isosafroeugenol; Phenol, 2-ethoxy-5-propenyl- (8CI); Phenol, 2-ethoxy-5-(1propenyl)- (9CI); Propenylguaethol; 5-Propenylguaethol; Vanitrope CAS No.: CoE No.:

94-86-0 170

FL No.: EINECS No.:

04.002 202-370-0

FEMA No.: JECFA No.:

2922 n/a

NAS No.:

2922

Description: Propenylguaethol has a vanilla-like odor and flavor. Consumption: Annual: 7783.33 lb Individual: 0.006596 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.446 mg IOFI: Artificial Empirical Formula/MW: C11H14O/162.23 Specifications: (FCC, 1996) Appearance

White, crystalline powder

Heavy metals

10 mg/kg

Melting range

Between 85∞ and 88∞C

Residue on ignition 0.1% Soluble in vegetable oils; 1 g is Solubility insoluble in 20 ml 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.10 8.06 0.20 1.35 1.54

Max. 0.10 26.63 14.03 2.86 3.56

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 2.16 0.91 6.71 20.00

Max. 2.16 1.85 15.38 20.00

Synthesis: By alkaline hydrolysis of 1-ethoxy-2-methoxy-4-propenyl benzene in ethanol or methanol solution at 150 to 190∞C under pressure; or in ethylene glycol solution at the same

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temperature under atmospheric pressure; by saponification and contemporary transposition of the double bond starting from 1-ethoxy-2-methoxy-4-allyl benzene. Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(Z)-4-PROPENYLPHENOL Synonyms: Phenol, 4-(1-propenyl)-isochavicol CAS No.: CoE No.:

85960-81-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4062 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.746 mg (FEMA) Empirical Formula/MW: C9H10O/134.18 HO

NAS No.:

n/a

Individual: n/a

IOFI: n/a

CH3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Fish products Frozen dairy Gravies Hard candy Imitation dairy

Usual 1.00 2.00 4.00 2.00 2.00 2.00 2.00 1.00

Max. 2.00 5.00 8.00 4.00 4.00 4.00 4.00 2.00

Food Category Meat products Nonalcoholic beverages Nut products Seasonings, flavors Snack foods Soft candy Soups

Usual 2.00 1.00 1.00 2.00 2.00 2.00 2.00

Max. 4.00 2.00 2.00 4.00 4.00 4.00 4.00

Synthesis: In a patented process (Z)-4-propenylphenol is produced by fast pyrolysis of polystyrene and polyphenylene oxide plastic waste in the presence of carrier gas. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cider.

PROPENYL PROPYL DISULFIDE Synonyms: Propenyl propyl disulfide; Prop-1-enyl propyl disulphide CAS No.: CoE No.:

5905-46-4 n/a

FL No.: EINECS No.:

12.044 227-604-9

FEMA No.: JECFA No.:

3227 570

NAS No.:

3227

Description: Propenyl propyl disulfide has an odor and taste like that of cooked onions. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.648 mg Empirical Formula/MW: C6H12S2/148.29

IOFI: Nature Identical

Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 92.0% (min)

Boiling point Refractive index

78-80∞C 1.522-1.532

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.00 3.86 17.00 1.00

Max. 1.00 5.00 20.00 1.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.00 9.95 1.00 1.00

Max. 1.07 12.75 1.00 1.00

Synthesis: Treatment of 1-ethylthio-2-propenylthioethene with NaNH2 in liquid ammonia results in formation of Na-1-propenethiolate; which reacts with S-propyl propanethiosulfonate to give propenyl propyl disulfide in good yield. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Flavor component of onion oil (trans-form); roasted onion, raw leek, Welsh onion, scallion and chives (Allium schoenoprosum).

PROPIONALDEHYDE Synonyms: Methylacetaldehyde; Propaldehyde; Propanal (9CI); n-Propanal; Propanaldehyde; Propional; Propionaldehyde (8CI); Propionaldehyde (UN1275) (flammable liquid); Propionic aldehyde; Propylaldehyde; Propyl aldehyde; Propylic aldehyde CAS No.: CoE No.:

123-38-6 90

FL No.: EINECS No.:

05.002 204-623-0

FEMA No.: JECFA No.:

2923 83

NAS No.:

2923

Description: Propionaldehyde has a characteristic sharp and pungent odor similar to acetaldehyde. Consumption: Annual: 2650.00 lb Individual: 0.002245 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 6 ppm; Food: 18 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.356 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O/58.08 Specifications: (FCC, 1996) Acid value Appearance

1.0 (max) Colorless mobile liquid

Distillation range Between 46∞ and 50∞C Solubility Miscible in alcohol, ether and water (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay 97.0% (min) of C3H6O Boiling point 49∞C

Specific gravity Water

0.800-0.805 2.5% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 3.00 10.58 8.10 8.85

Max. 6.11 16.37 14.05 17.89

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.52 3.55 8.35

Max. 1.52 5.98 13.70

Synthesis: By oxidation of propyl alcohol, or by dry distillation of barium propionate with calcium formate. Aroma threshold values: Detection: 9.5 to 35 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple aroma and in the essential oils of camphor, Rosa centifolia, clary sage, Pinus excelsa and Pinus silverstris. Also reported found in over 100 natural products including apple, banana, sweet cherry, sour cherry, black currant grapes, melon, pineapple, strawberry, cabbage, carrot, celery, cucumber, garlic, onion, leek, potato, peas, rutabaga, tomato, Scotch spearmint oil, vinegar, bread and bread preferment, blue cheeses, cheddar cheese, Swiss cheese, butter, milk, cream, boiled egg, caviar, fatty fish, cooked turkey, beef, pork and chicken, beer, rum, cognac, whiskies, grape wines, coffee, cocoa, tea, roasted filberts and peanuts, peanut oil, potato chips, pecans, oats, honey, soybeans, Arctic bramble, beans, Bantu beer, plum brandy, cauliflower, Brussels sprouts, rice, prickly pear, peated malt, clary sage, truffle, krill, oysters, loganberry, Chinese quince and maté.

PROPIONIC ACID Synonyms: Carboxyethane; Ethanecarboxylic acid; Ethylformic acid; Luprosil metacetonic acid; Methyl acetic acid; Monoprop; Propanoic acid; Propionic acid; Propionic acid grain preserver; Propionic acid solution (UN1848) (corrosive material); Pseudoacetic acid CAS No.: CoE No.:

79-09-4 3

FL No.: EINECS No.:

08.003 201-176-3

FEMA No.: JECFA No.:

2924 84

NAS No.:

2924

Description: Propionic acid has a pungent, rancid odor. Propionic acid is an aliphatic monocarboxylic acid. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 100,333.33 lb Individual: 0.08502 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 184.1081 FDA (other): n/a JECFA: ADI: Not limited (1973). No safety concern at current level of intake (1973) Trade association guidelines: FEMA PADI: 0.011 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O2/74.08 Specifications: (FCC, 1996) Appearance

Oily liquid

Nonvolatile residue Not more than 0.01% (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Not less than 99.5% and not more than 100.5% of Assay C3H6O2 calculated on the anhydrous basis Aldehydes Passes test (limit about (as propionaldehyde) 0.05%) Distillation range 138.0-142.5∞C Heavy metals (as Pb) Not more than 10 mg/kg

Readily oxidizable Passes test (limit about substance (as formic 0.05%) acid) Solubility Specific gravity Water

Miscible with water, alcohol and organic solvents 0.993-0.997 at 20∞/20∞C Not more than 0.15% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Fats, oils

Usual 0.00 0.08 0.01 0.02

Max. 0.01 0.12 0.08 0.07

Food Category Frozen dairy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.00 0.01 0.00 0.00

Max. 0.01 0.06 0.01 0.01

Synthesis: Commercial processes produce propionic acid by chemical synthesis and in small quantities by bacterial fermentation. Aroma threshold values: Detection: 5 to 10 ppm Taste threshold values: Taste characteristics at 60 ppm: Acidic, dairy with a pronounced fruity lift. Natural occurrence: Reported found in apple, apple juice, banana, currants, pineapple, raspberry, papaya, onion, sauerkraut, tomato, vinegar, beef, beef broth, beer, blackberry juice, bread, cheese, cherry juice, butter, yogurt, milk, cream, lean and fatty fish, cured pork, cooked beef and mutton, chicken fat, cognac, rum, whiskies, cider, sherry, roasted cocoa bean, cocoa powder, coffee, black currant juice, white currant juice, grape juice, grape musts and wine, grapefruit juice, grape syrup, orange juice, Valencia orange oil, orange essence, roasted peanuts, pecans, potato chips, honey, soybean, Arctic bramble, coconut meat, cloudberry, mushroom, sesame seed, cardamom, rice, jackfruit, sake, buckwheat, laurel, peated malt, cassava, Bourbon vanilla, oyster, mussells, scallop, Chinese quince and maté.

2-PROPIONYLPYRROLE Synonyms: Ethyl 2-pyrrolyl ketone; 1-(2-Pyrrolyl)-1-propanone; 1-Propanone, 1-pyrrol-2yl-; 2-Propionylpyrrole; 1-(1H-Pyrrol-2-yl)propan-1-one; alpha-Pyrryl ethyl ketone; 2Pyrryl ethyl ketone CAS No.: CoE No.:

1073-26-3 n/a

FL No.: EINECS No.:

14.068 214-026-7

FEMA No.: JECFA No.:

3614 n/a

NAS No.:

3614

Description: 2-Propionylpyrrole has a rubber, leather, quinoline-type odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.015 mg Empirical Formula/MW:

1619

IOFI: n/a

C7H9NO/123.16 Specifications: (Burdock, 1997) Appearance Assay

White, crystalline solid 99.9%

Melting point Solubility

43-45∞C Slightly soluble in water; insoluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Gravies Hard candy

Usual 0.05 0.05 0.05 0.10 0.10 0.10

Max. 0.20 0.20 0.10 0.20 0.20 0.20

Food Category Imitation dairy Meat products Nut products Snack foods Soups

Usual 0.05 0.05 0.05 0.05 0.05

Max. 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, roasted filberts, pork liver, cocoa, green tea and roasted peanuts.

2-PROPIONYLPYRROLINE Synonyms: 1-(3,4-Dihydro-2H-pyrrol-5-yl)-1-propanone CAS No.: CoE No.:

133447-37-7 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4063 n/a

NAS No.:

n/a

Description: 2-Propionylpyrroline has an intense roasted, popcorn-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 13.378 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C7H11NO/125.17

CH3 N

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings

Usual 6.00 60.00 10.00 60.00 6.00

Max. 50.00 300.00 100.00 300.00 30.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains

Usual 10.00 10.00 10.00 1.20 10.00

Max. 50.00 50.00 50.00 12.00 50.00

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Reported uses (ppm): (FEMA, 2002) (Continued) Food Category Egg products Fats, oils Frozen dairy Gelatins, puddings Hard candy Instant coffee, tea

Usual 6.00 8.00 20.00 10.00 10.00 10.00

Max. 30.00 40.00 100.00 50.00 50.00 50.00

Food Category Processed vegetables Seasonings, flavors Snack foods Soft candy Sweet sauces

Usual Max. 10.00 50.00 10.00 50.00 50.00 250.00 10.00 50.00 6.00 30.00

Synthesis: n/a Aroma threshold values: Detection in air at 0.00002 mg/m3. Taste threshold values: n/a Natural occurrence: Reportedly present in popcorn and has been characterized in a proline/ glucose Maillard system.

2-PROPIONYLTHIAZOLE Synonyms: 1-Propanone, 1-(5-methyl-2-furanyl)-; 1-(2-Thiazoyl)-1-propanone; 2-Propionylthiazole; 2-Propionyl thiazole; Thiazole, 2-propionylCAS No.: CoE No.:

43039-98-1 FL No.: n/a EINECS No.:

15.027 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.009 mg Empirical Formula/MW:

3611 n/a

NAS No.:

3611

Individual: 0.0001 mg/kg/day

IOFI: n/a

C6H7NOS/141.00 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Light-yellow, oily liquid 99.6% (min) 95∞C at 1 mmHg

Refractive index Solubility

1.5305 at 20∞C Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Gelatins, puddings Gravies Hard candy

Usual 0.02 0.10 0.02 0.05 0.05

Max. 0.10 0.20 0.05 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lard.

Food Category Imitation dairy Nonalcoholic beverages Snack foods Soups

Usual 0.01 0.05 0.05 0.01

Max. 0.10 0.10 0.10 0.02

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2-PROPIONYL-2-THIAZOLINE Synonyms: 1-Propanone, 1-(4,5-dihydro-2-thiazolyl)-; 1-(4,5-Dihydro-1,3-thiazol-2-yl)1-propanone; 1-Propanone, 1-(2-thiazolin-2-yl)CAS No.: CoE No.:

29926-42-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4064 n/a

Description: 2-Propionyl-2-thiazoline has a roasty, popcorn-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.067 mg (FEMA) Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

O S

C6H9NOS/143.21

CH3 N

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Fats, oils Frozen dairy Gravies

Usual 0.040 0.40 0.01 0.04 0.04 0.04 0.16 0.02

Max. 0.20 1.00 0.05 0.10 0.20 0.20 0.80 0.10

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 0.08 0.04 0.02 0.01 0.08 0.08 0.08

Max. 0.80 0.40 0.08 0.08 0.80 0.80 0.80

Synthesis: Formed in mixtures of cysteine/carbohydrates treated under roasting conditions. Formed by thermal degradation of 2-acetyl-2-hydroxymethyl-1,3-thiazolidine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in popcorn.

PROPIOPHENONE Synonyms: Ethyl phenyl ketone; Ketone, ethyl phenyl; Phenetol; Phenyl ethyl ketone; 1Phenylpropanone; 1-Phenyl-1-propanone; 1-Propanone, 1-phenyl- (9CI); Propionylbenzene; Propiophenone (8CI); USAF EK-1235 CAS No.: CoE No.:

93-55-0 599

FL No.: EINECS No.:

07.040 202-257-6

FEMA No.: JECFA No.:

Description: Propiophenone has a strong, flowery odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 1308.11 FDA (other): n/a

3469 n/a

NAS No.:

3469

Individual: 0.0000007 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.105 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O/134.18 Specifications: (Burdock, 1997) Appearance Assay Boiling point Melting point

Leaflets or tubular crystals 98.5% (min) 218∞C 21∞C

Refractive index Solubility Specific gravity

1.5269 at 20∞C Insoluble in water; soluble in fat 1.0087 at 25∞C; 1.0118 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.50

Max. 0.20 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, roasted filberts, roasted peanuts and roasted green tea. Also reported found in Camembert cheese, black tea, roasted macadamia nut, tamarind, dried bonito, cherimoya and sapodilla fruit.

PROPYL ACETATE Synonyms: n-Propyl acetate; Acetic acid, propyl ester (8CI) (9CI); Acetic acid n-propyl ester; 1-Acetoxypropane; Propyl acetate; Propyl acetate, N-; Propyl acetate (UN1276) (flammable liquid); N-Propyl acetate; 1-Propyl acetate; Propyl ethanoate; n-Propyl ethanoate CAS No.: CoE No.:

109-60-4 192

FL No.: EINECS No.:

09.002 203-686-1

FEMA No.: JECFA No.:

2925 126

NAS No.:

2925

Description: Propyl acetate has a fruity (pear–raspberry) odor with a pleasant, bittersweet flavor reminiscent of pear on dilution. Consumption: Annual: 8566.67 lb Individual: 0.007259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.196 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

1.382-1.387 (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Appearance

Colorless liquid

Solubility

Assay 97.0% (min) of C5H10O2 Boiling point 102∞C

Specific gravity

1 ml is soluble in 1 ml 95% alcohol 0.880-0.886 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.92 11.06 6.60 7.62

Max. 22.44 16.69 114.80 13.63

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.35 1.67 1.93 4.87

Max. 2.91 2.02 4.44 8.62

Synthesis: By direct acetylation of propyl alcohol. Aroma threshold values: Detection: 2.7 to 11 ppm Taste threshold values: Taste characteristics at 10 ppm: Estery, fruity, ethereal, tutti-frutti, banana and honey. Natural occurrence: Reported found in apple, apple juice, apricot, banana, black currants, guava, grapes, melon, peach, pears, pineapple, strawberry, tomato, vinegar, wheat and rye bread, feta cheese, Gruyere cheese, domiati cheese, yogurt, beef fat, beer, cognac, bourbon and malt whiskey, cider, grape wines, cocoa, potato chips, honey, passion fruit, starfruit, fig, prickly pear, jackfruit, litchi, sake, loquat, mountain papaya, arrack, nectarine and pepino fruit.

PROPYL ALCOHOL Synonyms: Alcohol, propyl; Ethylcarbinol; Ethyl carbinol; 1-Hydroxypropane; Propanol; Propanol-1; 1-Propanol (9CI); Propan-1-ol; n-Propanol; n-Propan-1-ol; N-propanol; Propyl alcohol (8CI); n-Propyl alcohol; 1-Propyl alcohol; Propylic alcohol CAS No.: CoE No.:

71-23-8 50

FL No.: EINECS No.:

02.002 200-746-9

FEMA No.: JECFA No.:

2928 82

NAS No.:

2928

Description: Propyl alcohol has an alcoholic odor and a characteristic ripe, fruity flavor. Consumption: Annual: 52,500.00 lb Individual: 0.04449 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.831 mg IOFI: Nature Identical Empirical Formula/MW: C3H8O/60.09 Specifications: (FCC, 1996) Appearance Colorless liquid Assay 99.0% (min) of C3H8O Boiling point 97∞C

Refractive index Solubility Specific gravity

1.383-1.388 1 ml is soluble in 1 ml 95% alcohol 0.800-0.805

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.49 1.84 0.13 0.93

Max. 8.16 3.71 0.13 2.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.91 3.90 1.54

Max. 5.08 9.33 5.30

Synthesis: Can be isolated from the head fractions during the distillation of wine or from the tail fractions during rectification of spirit. Aroma threshold values: Detection: 5.7 to 40 ppm; Recognition: 600 to 6300 ppm Taste threshold values: n/a Natural occurrence: Reported found in the natural aromas of apple, cognac and rum; also formed during alcoholic fermentation. Also reported found in apple, apricot, banana, sweet cherry, papaya, pineapple, orange juice, lingonberry, cranberry, grapes, peas, pineapple, raspberry, strawberry, onion, leek, tomato, ginger, vinegar, many cheeses, butter, fatty fish, fish oil, cooked beef, mutton and pork, beer, several types of bread, pear brandy, Scotch blended whiskey, malt whiskey, cognac, armagnac, weinbrand rum, bourbon whiskey, Irish whiskey, rum, grape wines, cider, sherry, cocoa, tea, roasted filberts and peanuts, honey, soybean, oats, passion fruit, plum, beans, mushroom, apple and plum brandy, gin, rice, rice bran, quince, prickly pear, jackfruit, sake, buckwheat, loquat, wild rice, anise brandy, endive, truffle, arrack, clam, Cape gooseberry and Chinese quince.

p-PROPYL ANISOLE Synonyms: Dihydroanethole; 1-Methoxy-4-n-propylbenzene; Methyl p-propylphenyl ether; Propylmethoxybenzene; Anisole, p-propyl- (8CI); Benzene, 1-methoxy-4-propyl- (9CI); Methoxy-4-propylbenzene; p-Propylanisole; p-n-Propylanisole; p-n-Propyl anisole; 4-Propylanisole; 4-n-Propylanisole; p-Propylmethoxybenzene CAS No.: CoE No.:

104-45-0 n/a

FL No.: EINECS No.:

04.039 203-203-4

FEMA No.: JECFA No.:

2930 n/a

NAS No.:

2930

Description: p-Propyl anisole has a characteristic anise-type odor with a sassafras undertone. Consumption: Annual: 1533.33 lb Individual: 0.001299 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.459 mg IOFI: n/a Empirical Formula/MW: C10H14O/150.22

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Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index 1.502-1.506

Solubility Specific gravity

1 ml is soluble in 5 ml 80% alcohol; soluble in most fixed oils; insoluble in glycerin and propylene glycol 0.940-0.943

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 5.50 83.53 18.50 12.71 18.97

Max. 12.50 90.15 34.75 17.58 23.74

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 0.30 0.60 225.30 393.20 1.00 2.00 12.74 45.15 75.83 108.50

Synthesis: By partial hydrogenation of anethole in the presence of nickel at 60 to 95∞C under pressure or under atmospheric pressure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 15 ppm: Intense herbal, fennel, sweetness reminiscent of black licorice, sassafras and anise. It has slight, spicy, basil-like nuances. Natural occurrence: Reported found in katsuobishi (dried bonito).

PROPYL BENZOATE Synonyms: n-Propyl benzoate; n-Propyl benzenecarboxylate; Benzoic acid, propyl ester (8CI) (9CI); Propyl benzoate; Propyl paraben CAS No.: CoE No.:

2315-68-6 677

FL No.: EINECS No.:

09.776 219-020-8

FEMA No.: JECFA No.:

2931 853

NAS No.:

2931

Description: Propyl benzoate has a balsamic odor reminiscent of nuts with a sweet, fruity, nut-like taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.058 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997; JECFA 2001) Acid value Appearance Assay Boiling point Melting point

1.0 (maximum) Colorless, oily liquid 98 % (minimum) 229∞C –51 to –52∞C

ID test Refractive index Solubility Specific gravity

IR spectra 1.5100 at 20∞C; 1.50139 at 15∞C Insoluble in water; soluble in alcohol 1.039 at 15.5∞C; 1.0274 at 15∞C

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 15.00

Max. 20.00

Synthesis: By exchange between methyl benzoate and propyl alcohol in the presence of potassium propylate; or by heating benzamide sulfate with propyl alcohol at 90 to 95∞C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in sweet cherry, clove stem and butter.

PROPYL BUTYRATE Synonyms: n-Propyl-n-butanoate; n-Propyl butyrate; Butanoic acid, propyl ester; Butyric acid, propyl ester; Propyl butanoate; Propyl butyrate CAS No.: CoE No.:

105-66-8 266

FL No.: EINECS No.:

09.040 203-320-0

FEMA No.: JECFA No.:

2934 150

NAS No.:

2934

Description: Propyl butyrate has a pineapple and apricot-like odor with a sweet, fruity flavor of banana and pineapple. The odor is also described as sharp, pungent, rancid, sweaty and sickening. Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.849 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point 140-145∞C

Specific gravity

0.866-0.875 Slightly soluble in water; miscible with alcohol and ether 0.866-0.875

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.00 20.26 23.05

Max. 15.00 58.21 74.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.69 6.73 20.27

Max. 61.05 19.52 58.05

Synthesis: From propyl alcohol and butyric acid in the presence of p-toluenesulfonic acid in benzene solution at the boil. Aroma threshold values: Detection: 0.8 to 124 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity, tutti-frutti, bubble gum and pineapple-like, with a slight green nuance. Natural occurrence: Reported found in fresh apple, cooked apple, apricot, banana, lemon papaya, Camembert cheese, Gruyere de Comte cheese, provolone cheese, purple passion fruit

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juice, fresh plums, jack fruit, ceriman or pinanona (Monstera deliciosa Liebm.), papaya, spineless monkey orange, starfruit, kiwifruit, wood apple and cherimoya.

PROPYL CINNAMATE Synonyms: n-Propyl cinnamate; Propyl-b-phenyl acrylate; Propyl-3-phenylpropenoate; Cinnamic acid, propyl ester (8CI); 2-Propenoic acid, 3-phenyl-, propyl ester (9CI); Propyl cinnamate CAS No.: CoE No.:

7778-83-8 324

FL No.: EINECS No.:

09.731 231-916-0

FEMA No.: JECFA No.:

2938 660

NAS No.:

2938

Description: Propyl cinnamate has a characteristic peach-apricot flavor and a wine-like odor. Consumption: Annual: 41.67 lb Individual: 0.00003531 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.425 mg IOFI: n/a Empirical Formula/MW: C12H14O2/190.24 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless viscous liquid

Solubility

Assay 98.0% (min) by ester determination Boiling point 283-284∞C

Specific gravity

1.547-1.553 Soluble in oils; insoluble in water; miscible in alcohol 1.030-1.040

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.50 5.58 20.70 4.40

Max. 9.67 11.67 20.70 10.60

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.45 5.95 3.41 4.96

Max. 1.61 5.95 5.82 16.50

Synthesis: By esterification of cinnamic acid with propyl alcohol in the presence of HCl as a catalyst; or by direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL 2,4-DECADIENOATE CAS No.: CoE No.:

84788-08-9 FL No.: n/a EINECS No.:

09.840 284-147-8

FEMA No.: JECFA No.:

3648 n/a

Description: Propyl 2,4-decadienoate has a Bartlett pear odor and flavor.

NAS No.:

3648

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Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.314 mg Empirical Formula/MW:

Individual: 0.00000001 mg/kg/day

IOFI: n/a

C13H22O2/210.32 Specifications: (Burdock, 1997) Appearance Light-yellow liquid 57% n-Propyl-2-t-4-c-2,4-decadiAssay enoate; 35% n-propyl 2-t-4-t-2,4-decadienoate; 5% ethyl 2,4-decadienoate

Boiling point 100-112∞C at 0.4-0.5 mmHg Solubility

Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Gelatins, puddings

Usual 4.00 4.00

Max. 20.00 20.00

Food Category Jams, jellies Nonalcoholic beverages

Usual 4.00 2.00

Max. 20.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Melon, green, pear, with waxy tropical nuances. Natural occurrence: Reported found in pear and pear brandy.

4-PROPYL-2,6-DIMETHOXYPHENOL Synonyms: 4-Propylsyringol; 2,6-Dimethoxy-4-propylphenol; Phenol, 2,6-dimethoxy-4propyl-; 4-Propyl-2,6-dimethoxyphenol CAS No.: CoE No.:

6766-82-1 n/a

FL No.: EINECS No.:

04.056 n/a

FEMA No.: JECFA No.:

3729 724

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.033 mg Empirical Formula/MW:

3729

Individual: n/a

IOFI: n/a

C11H16O3/196.25 Specifications: (JECFA, 2000) Appearance

Water white liquid

Refractive index

1.529-1.530 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Assay

98.0% (min)

Boiling point

115∞C

Solubility

Soluble in fat; insoluble in water; miscible in alcohol (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiments, relishes Gravies Meat products

Usual 0.20 1.00 0.20 0.20

Max. 1.00 5.00 1.00 1.00

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in dried bonito fish, natural smoked flavors, cured pork and smoked, fatty fish.

PROPYL DISULFIDE Synonyms: Propyldithiopropane; Di-n-propyl disulfide; 1-Propyl disulfide; Dipropyl disulphide; Disulfide, dipropyl (9CI); 4,5-Dithiaoctane; Propyl disulfide (8CI); n-Propyl disulfide CAS No.: CoE No.:

629-19-6 540

FL No.: EINECS No.:

12.014 211-079-8

FEMA No.: JECFA No.:

3228 566

NAS No.:

3228

Description: Propyl disulfide has a pungent, sulfur-like odor, with penetrating qualities like the odor of onion and garlic. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.576 mg IOFI: Nature Identical Empirical Formula/MW: C6H14S2/150.29 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellowish liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point 194-195∞C

Specific gravity

1.497-1.498 Soluble in ethyl, alcohol and oil; insoluble in water 0.950-0.960

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 1.00 3.63 17.00

Max. 1.00 4.95 20.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages

Usual Max. 0.94 1.00 9.54 12.46 0.94 0.94 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gravies

Usual 1.00 0.01

Max. 1.00 0.05

Food Category Soft candy

Usual 0.94

Max. 0.94

(Part 2 of 2)

Synthesis: By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Alliaceous, sulfurous, green, vegetative and asefetida nuances. Natural occurrence: Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas, Welsh onion, scallion, grilled and roasted beef and roasted peanut.

PROPYLENE GLYCOL Synonyms: 1,2-Dihydroxypropane; 2-Hydroxypropanol; Methylethyl glycol; Methylethylene glycol; Methyl glycol; Monopropylene glycol; PG 12; Propane-1,2-diol; 1,2-Propanediol (8CI) (9CI); 2,3-Propanediol; Propylene; Propylene glycol; alpha-Propyleneglycol; alpha-Propylene glycol; 1,2-Propylene glycol; Propylene glycol USP; Trimethyl glycol CAS No.: 57-55-6 FL No.: n/a FEMA No.: 2940 NAS No.: 2940 CoE No.: n/a EINECS No.: 200-338-0 JECFA No.: n/a Description: Propylene glycol has a slight, characteristic taste. It is practically odorless. It absorbs moisture when exposed to moist air. Consumption: Annual: 16,533,333.33 lb Individual: 14.01129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1666, 582.4666, 169.175, 169.176, 169.177, 169.178, 169.180, 169.181 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 25 (1973) Trade association guidelines: FEMA PADI: 0.347 mg IOFI: Nature Identical Empirical Formula/MW: C3H8O2/76.10 Specifications: (FCC, 1996) Acidity

Passes test

Appearance

Clear, colorless, viscous liquid

Not less than 99.5%, by weight, of C3H8O2 Distillation range Between 185 and 189∞C Heavy metals (as Pb) Not more than 5 mg/kg Assay

Residue on ignition

Not more than 0.007%

Solubility

Miscible with water, acetone, chloroform; soluble in ether; dissolves in many essential oils but immiscible with fixed oils

Specific gravity

Between 1.035 and 1.037

Water

Not more than 0.2%

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies Hard candy

Usual 0.66 0.79 0.07 0.68 50.73 0.14 1.37 0.49 0.36 0.49 0.72

Max. 5.88 2.44 0.62 3.00 50.86 0.32 2.13 0.82 0.69 0.98 1.35

Food Category Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual 0.23 0.23 0.38 0.01 0.01 0.00 0.06 0.02 0.89 3.10

Max. 0.53 0.38 1.24 0.01 0.10 5.00 0.06 0.92 1.44 4.21

Synthesis: Manufactured by treating propylene with chlorinated water to form the chlorohydrin, which is converted to the glycol by treatment with sodium carbonate solution. It is also prepared by heating glycerol with sodium hydroxide. Aroma threshold values: Detection: 340 ppm Taste threshold values: n/a Natural occurrence: Reported found in several varieties of mushrooms, roasted sesame seed, oat groats, Parmesan cheese, cocoa, pecans and truffle.

PROPYLENE GLYCOL ALGINATE Synonyms: Algin derivative; Alginic acid, ester with 1,2-propanediol (8CI) (9CI); Alginic acid propylene glycol ester; Hydroxypropyl alginate; Propylene alginate; Propylene glycol alginate; Propylene glycol alginate ester CAS No.: CoE No.:

9005-37-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2941 n/a

NAS No.:

n/a

Description: Propylene glycol alginate is practically odorless and tasteless. The propylene glycol ester of alginic acid varies in composition according to its degree of esterification and the percentages of free and neutralized carboxyl groups in the molecule. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual:1,051,666.67 lb Individual: 0.8912 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340, 172.858, 133.162, 172.210, 133.178, 133.179, 133.134, 133.133 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 70 (1993) Trade association guidelines: FEMA PADI: 412.958 mg IOFI: n/a Empirical Formula/MW: (C9H14O7)n/234.21 (equivalent weight calculated) Specifications: (FCC, 1996) Appearance Arsenic (as As)

White to yellowish, fibrous or granular powder Not more than 3 mg/kg

Arsenic (as As)

Not more than 3 mg/kg

Lead

Not more than 5 mg/kg (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

Yields not less than 16%, and not more than 20% of CO2, calculated on the dried basis

Esterified carboxyl groups

Not less than 40%

Free carboxyl groups

Not more than 35%, calculated on the dried basis

Loss on drying

Not more than 20%

Neutralized Not more than 45% carboxyl groups Soluble in water, in solutions of dilute organic acids; depending on the degree of esterification, in hydroalcoSolubility holic mixtures containing up to 60% by weight of alcohol to form stable, viscous colloidal solutions at pH of 3

Heavy metals (as Pb) Not more than 5 mg/kg (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Confection, frosting Frozen dairy Gelatins, puddings

Usual Max. 45.00 160.00 500.00 1000.00 50.00 150.00 600.00 600.00 6000.00 6000.00

Food Category Gravies Nonalcoholic beverages Seasonings, flavors Sweet sauce

Usual 4500.00 2000.00 17000.00 3500.00

Max. 4880.00 2000.00 17000.00 4000.00

Synthesis: Derived from brown algae, also from alginic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL DIBENZOATE Synonyms: 1,2-Propanediol dibenzoate; 1,2-Propanediol, dibenzoate (8CI) (9CI); Propane-1,2-diyl dibenzoate; Propylene glycol dibenzoate CAS No.: CoE No.:

19224-26-1 FL No.: n/a EINECS No.:

09.803 242-894-7

FEMA No.: JECFA No.:

3419 862

NAS No.:

3419

Description: Propylene glycol dibenzoate has virtually no odor. Consumption: Annual: <1.00 lb Individual: 0.0003359 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 6.500 mg IOFI: Artificial Empirical Formula/MW: C17H16O4/284.15

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Specifications: (JECFA, 2001) Acid value Appearance

2.0 (maximum) Colorless liquid

ID test Refractive index

Assay

96% (minimum)

Solubility

Boiling point 232∞C (12 mmHg)

Specific gravity

IR spectra 1.542-1.547 Insoluble in water; soluble in organic solvents, oils 1.157-1.163

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 62.50

Max. 83.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL MONOSTEARATE Synonyms: Octadecanoic acid, monoester with 1,2-propanediol (9CI); 1,2-Propanediol monostearate; Propylene glycol mono- and diesters of fatty acids; Propylene glycol monostearate; 1,2-Propylene glycol monostearate; Propylene glycol stearate; Propylene glycol stearic acid ester; Prostearin; Stearic acid, monoester with 1,2-propanediol (8CI); Stearic acid, monoester with propane-1,2-diol CAS No.: CoE No.:

1323-39-3 n/a

FL No.: EINECS No.:

n/a 215-354-3

FEMA No.: JECFA No.:

2942 n/a

NAS No.:

2942

Description: Propylene glycol monostearate has a bland odor and taste. It is not a single chemical entity but is a mixture of propylene glycol mono- and diesters of stearic and palmitic acids. For a detailed description refer to Burdock (1997). Consumption: Annual: 1,833,333.33 lb Individual: 1.5536 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340 FDA (other): n/a JECFA: ADI: 0 to 25 (1974) Trade association guidelines: FEMA PADI: 2.594 mg IOFI: Artificial Empirical Formula/MW: C21H42O3/342.57 Specifications: (Burdock, 1997) Acid value

Not more than 4

Residue on ignition Soap (as potassium stearate)

Appearance

White beads or flakes

Free propylene glycol

Not more than 1.5%

Solubility

Heavy metals(as Pb)

Not more than 10 mg/ kg

Total monoester content

Not more than 0.5% Not more than 7% Insoluble in water; soluble in alcohol Not less than the minimum percentage claimed by the vendor (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Hydroxyl value, iodine value, saponification value

Not greater than the stated or within the range claimed by the vendor (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Fats, oils Frozen dairy

Usual 0.00 4.70 5.00 100.00 0.00

Max. 0.01 7.25 10.00 120.00 0.01

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Sweet sauce

Usual 7.28 3.00 0.00 0.21

Max. 7.67 5.00 0.01 0.21

Synthesis: Produced commercially by catalytic transesterification between propylene glycol and a hydrogenated vegetable oil such as soybean oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL FORMATE Synonyms: n-Propyl formate; n-Propyl methanoate; Formic acid, propyl ester; Propyl formate; Propyl formate (UN1281) (flammable liquid); Propyl methanoate CAS No.: CoE No.:

110-74-7 340

FL No.: EINECS No.:

09.073 203-798-0

FEMA No.: JECFA No.:

2943 117

NAS No.:

2943

Description: Propyl formate has a characteristic fruity (rum–plum) odor and a corresponding bittersweet flavor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 13.670 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.10 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellowish liquid

Refractive index

Assay

94.0% (min)

Solubility

Boiling point 81-82∞C

Specific gravity

1.369-1.384 Slightly soluble in water; miscible with alcohol, ether and most organic solvents 0.895-0.905

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 25.00

Max. 40.00

Food Category Gelatins, puddings

Usual Max. 22.50 30.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 65.00 49.50

Max. 77.33 61.80

Food Category Nonalcoholic beverages Soft candy

Usual Max. 18.30 26.80 53.50 66.00 (Part 2 of 2)

Synthesis: By action of sulfuric acid on a mixture of propyl alcohol, formic acid and sodium formate; also by distilling propyl alcohol with anhydrous formic acid in the presence of sodium formate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, green and ethereal with a berry lift. Natural occurrence: Reported found in plum brandy.

PROPYL 2-FURANACRYLATE Synonyms: Propyl b-furylacrylate; Propyl-3-furylpropenoate; 2-Propenoic acid, 3-(2-furanyl)-, propyl ester (9CI); Propyl 2-furanacrylate; Propyl b-2-furylacrylate; Propyl 3-(2furyl)acrylate CAS No.: CoE No.:

623-22-3 n/a

FL No.: EINECS No.:

13.047 210-780-6

FEMA No.: JECFA No.:

2945 n/a

NAS No.:

2945

Description: Propyl 2-furanacrylate has a light strawberry-, apple-, pear-like odor. It has a fruity, caramellic flavor at low concentrations, turning bitter at higher levels. Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.048 mg IOFI: Artificial Empirical Formula/MW: C10H12O3/180.21 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Colorless liquid (sometimes a very pale-yellow liquid) 119∞C (236∞C) at 7 mmHg 1.5229 at 20∞C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 1.0744 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 0.35

Max. 1.55

Synthesis: By esterification of n-propanol with furanacrylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Fruity, sweet, spicy, honey and tropical. Natural occurrence: Not reported found in nature.

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PROPYL 2-FUROATE Synonyms: Furancarboxylic acid, propyl ester; Propyl furan-2-carboxylate; n-Propyl pyromucate; 2-Furancarboxylic acid, propyl ester (9CI); 2-Furoic acid, propyl ester (8CI); 2Furoic acid, n-propyl ester; Propyl furoate; Propyl 2-furoate CAS No.: CoE No.:

615-10-1 n/a

FL No.: EINECS No.:

13.003 210-407-7

FEMA No.: JECFA No.:

2946 747

NAS No.:

2946

Description: Propyl 2-furoate has a peculiar, sweet–oily, herbaceous–earthy odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.218 mg IOFI: Artificial Empirical Formula/MW: C8H10O3/154.17 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 97.0% (min) 181∞C

Refractive index Solubility Specific gravity

1.471-1.475 Soluble in oils; slightly soluble in water 1.067-1.075

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.54 1.00 0.53

Max. 0.56 1.00 0.54

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 0.53

Max. 1.00 0.55

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL GALLATE Synonyms: Progallin P; Tenox PG; 3,4,5-Trihydroxybenzoic acid propyl ester; Benzoic acid, 3,4,5-trihydroxy-, propyl ester (9CI); Gallic acid, propyl ester (8CI); n-Propyl ester of 3,4,5-trihydroxybenzoic acid; Propylgallate; Propyl gallate; n-Propyl gallate; Propyl 3,4,5-trihydroxybenzoate; n-Propyl 3,4,5-trihydroxybenzoate; 3,4,5-Trihydroxybenzene-1propylcarboxylate; 3,4,5-Trihydroxybenzoic acid, propyl ester; 3,4,5-Trihydroxybenzoic acid n-propyl ester CAS No.: CoE No.:

121-79-9 n/a

FL No.: EINECS No.:

n/a 204-498-2

FEMA No.: JECFA No.:

2947 n/a

NAS No.:

2947

Description: Propyl gallate is an odorless powder having a slightly bitter taste. It functions particularly well in stabilizing animal fats and vegetable oils. With a melting point of 148∞C,

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propyl gallate loses its effectiveness during heat processing and is therefore not suitable in frying applications that involve temperatures exceeding 190∞C. Propyl gallate chelates iron ions and forms an unappealing, blue–black complex. Hence, it is always used with chelators such as citric acid to eliminate the pro-oxidative iron and copper catalysts. Good synergism is obtained with BHA and BHT; however, application with TBHQ is not permitted. For additional details, refer to Burdock (1997). Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 166.110, 172.615, 184.1660, 175.125, 175.300, 175.380, 175.390, 176.170, 177.1010, 177.1210, 177.1350 FDA (other): n/a JECFA: ADI: 0 to 1.4 (1993). The 1993 ADI was maintained at the 46th meeting (1996). Trade association guidelines: FEMA PADI: 0.003 mg IOFI: n/a Empirical Formula/MW: C10H12O5/212.20 Specifications: (FCC, 1996) Appearance

Fine, white to nearly white powder Not less than 98% and not more than 102% of C10H12O5 after drying

Assay Heavy metals (as Pb)

Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Melting point Between 146 and 150∞C Residue Not more than 0.1% on ignition Slightly soluble in water; Solubility freely soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Meat products

Usual 0.00 0.06 0.03

Max. 0.03 0.15 0.10

Food Category Nut products Snack foods

Usual 0.01 0.01

Max. 0.01 0.03

Synthesis: Produced commercially by the esterification of gallic acid with propyl alcohol followed by distillation to remove the excess alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL HEPTANOATE Synonyms: n-Propyl heptoate; n-Propyl heptylate; Heptanoic acid, propyl ester; Propyl heptanoate CAS No.: CoE No.:

7778-87-2 n/a

FL No.: EINECS No.:

09.095 231-917-6

FEMA No.: JECFA No.:

2948 168

NAS No.:

2948

Description: Propyl heptanoate has a characteristic, strong, ether-like odor with a corresponding flavor reminiscent of grape. Consumption: Annual: <1.00 lb Individual: 0.00000587

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.003 mg Empirical Formula/MW:

IOFI: n/a

C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

206-208∞C 1.4160-1.41894

Specific gravity

Soluble in most organic solvents; insoluble in water 0.85705

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.55 7.00 7.00

Max. 9.40 9.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 9.00

Max. 5.00 12.00

Synthesis: By treating heptanoic acid with propyl alcohol in the presence of mineral acids, or in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 15 ppm: Sweet, waxy, fruity pineapple, pear, apple and citrus notes with a slight, green, grassy nuance. Natural occurrence: Reported found in fresh apple and rum.

n-PROPYL HEXANOATE Synonyms: n-Propyl caproate; n-Propyl-n-hexoate; n-Propyl hexylate; Hexanoic acid, propyl ester (8CI) (9CI); Propyl caproate; Propyl hexanoate CAS No.: CoE No.:

626-77-7 311

FL No.: EINECS No.:

09.061 210-963-0

FEMA No.: JECFA No.:

2949 161

NAS No.:

2949

Description: n-Propyl hexanoate has an ether-like odor with a pineapple–blackberry undertone. It has a sweet, fruity flavor of blackberry and plum. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.724 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24

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Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point

187∞C

Specific gravity

1.409-1.413 Soluble in alcohol; insoluble in water 0.865-0.871

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 19.50 8.50 15.50

Max. 33.00 14.50 28.50

Food Category Nonalcoholic beverages Soft candy

Usual 4.50 8.00

Max. 9.00 14.00

Synthesis: By esterification of hexanoic acid with propyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, apricot (Prunis armeniaca L.), other Vitis species, peas, Gruyere de Comte cheese, Parmesan cheese, provolone cheese, other cheeses, cognac, rum, whiskey, cider, white wine, red wine, passion fruit, starfruit, mountain papaya, sea buckthorn, spineless monkey orange and pawpaw.

PROPYL p-HYDROXYBENZOATE Synonyms: Preserval P; Propyl chemosept; Benzoic acid, p-hydroxy-, propyl ester (8CI); Benzoic acid, 4-hydroxy-, propyl ester (9CI); p-Hydroxybenzoic acid propyl ester; 4-Hydroxybenzoic acid, propyl ester; p-Hydroxybenzoic propyl ester; p-Hydroxypropyl benzoate; Paraben; Parasept; Paseptol; Propyl p-hydroxybenzoate; n-Propyl p-hydroxybenzoate; Propyl 4-hydroxybenzoate; Propyl p-hydroxybenzoate ester; Propylparaben; Propyl paraben; Propyl parahydroxybenzoate; Propylparasept; Propyl parasept CAS No.: CoE No.:

94-13-3 n/a

FL No.: EINECS No.:

09.915 202-307-7

FEMA No.: JECFA No.:

2951 217

NAS No.:

2951

Description: Propyl p-hydroxybenzoate is almost odorless. Consumption: Annual: 1536.67 lb Individual: 0.01298 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.161, 184.1670, 172.515, 150.141 FDA (other): n/a JECFA: ADI: Not established (2000) Trade association guidelines: FEMA PADI: 0.237 mg IOFI: n/a Empirical Formula/MW: C10H12O3/180.20 Specifications: (FCC, 1996) Acidity Appearance

Passes test Small, colorless crystals or white powder

Loss on drying

Not more than 0.5%

Melting point

Between 95 and 98∞C (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

Heavy metals (as Pb)

Not less than 99% and not more than 100.5% of C10H12O3, calculated on the dried basis Not more than 10 mg/kg

Residue on ignition

Solubility

Not more than 0.05% 1 g dissolves in 2500 ml of water at 25∞C, in about 400 ml of boiling water, in about 1.5 ml alcohol, in about 3 ml ether (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Fruit juice

Usual 0.00 0.97 0.32 0.06 0.10

Max. 0.02 0.97 1.00 0.08 0.10

Food Category Gelatins, puddings Nonalcoholic beverages Processed vegetables Soft candy Sugar substitutes

Usual 0.00 0.00 1.00 0.06 0.25

Max. 0.01 0.01 1.00 0.08 0.25

Synthesis: Produced by esterfying p-hydroxybenzoic acid with n-propanol, using an acid catalyst such as sulfuric acid and an excess of propanol. The materials are heated in a glasslined reactor under reflux. The acid is then neutralized with caustic soda and the product is crystallized by cooling. The crystallized product is centrifuged, washed, dried under vacuum, milled and blended, all in corrosion-resistant equipment to avoid metallic contamination. Aroma threshold values: Detection: 20 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PROPYLIDENEPHTHALIDE Synonyms: 1(3H)-Isobenzofuranone, 3-propylidene- (9CI); 3-Propylidene-1(3H)-isobenzofuranone; Propylidenephthalide; Propylidene phthalide; 3-Propylidenephthalide;3-Propylidene phthalide CAS No.: CoE No.:

17369-59-4 FL No.: 494 EINECS No.:

10.005 241-402-8

FEMA No.: JECFA No.:

2952 n/a

NAS No.:

2952

Description: 3-Propylidenephthalide has a very powerful and warm, spicy odor with a warm, spicy, herbaceous flavor. Consumption: Annual: 51.67 lb Individual: 0.00004378 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.341 mg IOFI: n/a Empirical Formula/MW: C11H10O2/174.20

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1641

Specifications: (Burdock, 1997) Appearance

Colorless to very pale-yellow liquid

Solubility

Boiling point 134∞C (135∞C) at 752 mmHg Refractive index 1.3955 at 20∞C

Specific gravity

Insoluble in water; soluble in most common organic solvents, including alcohol 0.8643 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiments, relishes

Usual 0.23 0.08 10.00

Max. 4.87 0.08 10.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 0.11 2.10 0.10

Max. 4.93 3.10 2.50

Synthesis: By condensing phthalic anhydride and butyric anhydride at 175∞C in the presence of sodium butyrate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Green, celery, sweet and lovage with vegetative and herbal nuances. Natural occurrence: Reported found in lovage root.

PROPYL ISOBUTYRATE Synonyms: n-Propyl isobutyrate; n-Propyl-2-methylpropanoate; Propanoic acid, 2-methyl, propyl ester; Propyl isobutyrate CAS No.: CoE No.:

644-49-5 289

FL No.: EINECS No.:

09.414 211-417-4

FEMA No.: JECFA No.:

2936 187

NAS No.:

2936

Description: Propyl isobutyrate has a pineapple-like odor and a corresponding sweet flavor. Consumption: Annual: <1.00 lb Individual: 0.00000131 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.166 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 134∞C

Specific gravity

1.395-1.396 Soluble in organic solvents and alcohol; insoluble in water 0.860-0.864

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 8.00 18.83

Max. 15.00 43.17

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 14.67 31.00 6.50 15.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 9.29

Max. 28.60

Food Category Soft candy

Usual Max. 18.88 39.00 (Part 2 of 2)

Synthesis: From propyl alcohol and isobutyric acid in benzene solution in the presence of concentrated H2SO4. Aroma threshold values: Detection: 0.086 to 0.43 ppb Taste threshold values: Taste characteristics at 5 to 15 ppm: Sweet, fruity, with ripe, tropical, tutti-fruiti and citrus melon nuances. Natural occurrence: Reported found in several natural products including apple, olive, spineless monkey orange, Gruyere de Comte cheese, honey, hop oil, olives and Roman chamomile oil.

PROPYL ISOVALERATE Synonyms: n-Propyl isovarelate; n-Propyl-b-methylbutyrate; Butanoic acid, 3-methyl-, propyl ester; Isovaleric acid, propyl ester; Propyl isovalerate; Propyl 3-methylbutanoate; Propyl 3-methylbutyrate CAS No.: CoE No.:

557-00-6 443

FL No.: EINECS No.:

09.448 209-148-2

FEMA No.: JECFA No.:

2960 197

NAS No.:

2960

Description: Propyl isovalerate has a fruity odor and a bittersweet flavor similar to apple. Consumption: Annual: 1.66 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.084 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay 99.0% (min) Boiling point 156-157∞C

Specific gravity

1.400-1.405 Soluble in organic solvents and alcohol; insoluble in water 0.860-0.866

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 14.50 12.67

Max. 10.00 21.25 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.80 3.80 12.75

Max. 10.30 8.13 19.50

Synthesis: By prolonged boiling of propyl alcohol with isovaleric acid in benzene in the presence of concentrated H2SO4.

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Aroma threshold values: Detection: 8.7 to 33 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, Gruyere de Comte cheese and jackfruit.

PROPYL MERCAPTAN Synonyms: n-Propyl thiol; Propanthiol-1; n-Propyl mercaptan; n-Thiopropyl alcohol; 3-Mercaptopropanol; Propanethiol; 1-Propanethiol (8CI) (9CI); Propane-1-thiol; Propyl mercaptan; Propyl mercaptan (NA2402) (flammable liquid); 1-Propylmercaptan; Thiols CAS No.: CoE No.:

107-03-9 n/a

FL No.: EINECS No.:

12.071 203-455-5

FEMA No.: JECFA No.:

3521 509

NAS No.:

3521

Description: Propyl mercaptan has a characteristic odor of cabbage. Below 2 to 3 ppm, it has a sweet onion and cabbage-like flavor. Consumption: Annual: 136.67 lb Individual: 0.0001158 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.225 mg IOFI: Nature Identical Empirical Formula/MW: C3H8S/76.165 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Solubility

Boiling point Refractive index

67-68∞C 1.438

Specific gravity

Soluble in water, alcohol, proplene glycol and oils 0.842-0.847

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.30 0.0039 0.01 0.015 0.01 0.875 0.02

Max. 4.00 0.0039 0.02 0.015 0.02 1.00 0.05

Food Category Meat products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups

Usual Max. 0.667 2.20 0.875 1.00 0.05 1.00 0.01 0.02 1.00 1.25 0.0006 0.0006

Synthesis: By reacting propyl alcohol and H2S under particular conditions; from propyl alcohol or propyl disulfide and naphthalene; from n-propyl chloride and potassium hydrosulfide; also from n-propanol plus bromine plus red phosphorus in the presence of sodium sulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in onion (Allium cepa, L.), garlic, shallot, roasted onion, raw leek, heated leek, chive, cooked chicken, beef, beer, American potato chips and durian (Durio zibethinus).

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PROPYL 2-METHYL-3-FURYL DISULFIDE Synonyms: Furan, 2-methyl-3-(propyldithio)-; 2-Methyl-3-furyl propyl disulfide; Disulfide, 2-methyl-3-furyl propyl; 2-Methyl-3-(propyldithio)furan; Propyl 2-methyl-3-furyl disulfide CAS No.: CoE No.:

61197-09-9 FL No.: n/a EINECS No.:

13.082 262-650-3

FEMA No.: JECFA No.:

3607 n/a

NAS No.:

3607

Description: Propyl 2-methyl-3-furyl disulfide has a meaty odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.131 mg IOFI: Artificial Empirical Formula/MW: C8H12OS2/188.32 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 97.8% with 0.17% bis (2-methyl-3furyl) disulfide; 0.2% propyl disulfde 75.5-79∞C at 1.4 mmHg

Refractive index Solubility Specific gravity

1.5364 at 20∞C Insoluble in water; soluble in fat 1.097 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Nut products Snack foods Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

a-PROPYLPHENETHYL ALCOHOL Synonyms: Benzylbutyl alcohol; Benzyl-n-propyl carbinol; 1-Phenyl-2-pentanol; 1-Phenylpentan-2-ol; n-Propyl benzyl carbinol; Benzeneethanol, alpha-propyl-(9CI); Benzylpropylcarbinol; DL-1-Phenylpentan-2-ol; alpha-Propylbenzeneethanol; alpha-Propylphenethyl alcohol CAS No.: CoE No.:

705-73-7 83

FL No.: EINECS No.:

02.034 211-887-0

FEMA No.: JECFA No.:

2953 n/a

NAS No.:

2953

Description: a-Propylphenethyl alcohol has a mild, green, sweet odor with an earthy undernote. It has a tart, fruit-like, green, sweet taste. Consumption: Annual: <1.00 lb Individual: 0.0000155 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.751 mg Empirical Formula/MW:

1645

IOFI: n/a

C11H16O/164.25 Specifications: (Burdock, 1997) Appearance

Colorless or somewhat oily liquid

Solubility

Boiling point

247∞C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.98

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.50 1.25 1.50

Max. 6.00 4.00 3.67

Food Category Nonalcoholic beverages Soft candy

Usual 0.55 2.42

Max. 1.00 4.50

Synthesis: From phenyl acetaldehyde and propyl magnesium bromide; also by hydrogenation of propyl benzyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Gruyere de Comte cheese.

o-PROPYLPHENOL Synonyms: 1-(2-Hydroxyphenyl)propane; Phenol, 2-propyl-; 2-Proylphenol; 1-Hydroxy-2n-propylbenzene; Phenol, o-propyl- (8CI); Phenol, 2-propyl- (9CI); o-Propylphenol; 2-Propylphenol; 2-n-Propylphenol CAS No.: CoE No.:

644-35-9 n/a

FL No.: EINECS No.:

04.046 211-415-3

FEMA No.: JECFA No.:

3522 695

NAS No.:

3522

Description: o-Propylphenol has a phenolic odor. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.373 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

Colorless, oily liquid

Refractive index

1.524-1.528 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Assay

96.0% (min)

Solubility

Boiling point 224∞C

Specific gravity

Soluble in oils; slightly soluble in water; miscible in alcohol 0.988-0.996 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products

Usual 2.00 3.00 3.00

Max. 2.00 3.00 3.00

Food Category Seasonings, flavors Soups

Usual 2.00 3.00

Max. 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

p-PROPYLPHENOL Synonyms: Dihydrochavicol; p-Hydroxypropylbenzene; 1-Hydroxy-4-n-propylbenzene; Phenol, p-propyl- (8CI); Phenol, 4-propyl- (9CI); p-Propylphenol; 4-n-Propylphenol; 4Propylphenol CAS No.: CoE No.:

645-56-7 n/a

FL No.: EINECS No.:

04.050 211-446-2

FEMA No.: JECFA No.:

3649 696

NAS No.:

3649

Description: p-Propylphenol has a phenolic odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 1.1 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.002 mg IOFI: n/a Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 232∞C

Specific gravity

1.524-1.528 Soluble in fat; insoluble in water; miscible in alcohol 0.980-0.986

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting

Usual 0.01 0.30 0.006

Max. 0.10 3.00 0.06

Food Category Hard candy Jams, jellies Nonalcoholic beverages

Usual Max. 0.015 0.15 0.006 0.06 0.003 0.03 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fruit ices Gelatins, puddings

Usual 0.005 0.006

Max. 0.05 0.012

Food Category Soft candy

Usual 0.007

Max. 0.07

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: Detection: 500 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum, malt whiskey and malt.

PROPYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, propyl ester (8CI); Benzeneacetic acid, propyl ester (9CI); Propyl benzeneacetate; Propyl phenylacetate; n-Propyl-a-toluate CAS No.: CoE No.:

4606-15-9 229

FL No.: EINECS No.:

09.702 225-012-5

FEMA No.: JECFA No.:

2955 n/a

NAS No.:

2955

Description: Propyl phenylacetate has a characteristic honey-like, apricot–rose odor and a sweet, honey-like taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.410 mg IOFI: Artificial Empirical Formula/MW: C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point 253∞C at 1.4 mmHg Refractive index 1.4955 at 20∞C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.990 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.50 1.87 1.15

Max. 1.50 3.77 1.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By esterification of n-propanol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.80 0.77 1.93

Max. 1.65 1.00 3.20

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PROPYL PROPIONATE Synonyms: n-Propyl propionate; Propanoic acid, propyl ester (9CI); Propionic acid, propyl ester (8CI); Propyl propanoate; n-Propyl propanoate; Propyl propionate CAS No.: CoE No.:

106-36-5 403

FL No.: EINECS No.:

09.122 203-389-7

FEMA No.: JECFA No.:

2958 142

NAS No.:

2958

Description: Propyl propionate has a complex, fruity odor reminiscent of apple, banana and pineapple. It has a somewhat pleasant, bitter flavor. Consumption: Annual: 850.00 lb Individual: 0.0007203 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.888 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay 98.0% (min) of C6H12O2 Boiling point 123∞C

Refractive index 1.391-1.396 1 ml is soluble in 1 ml 95% Solubility alcohol Specific gravity 0.873-0.879

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.38 8.87 0.01 4.32

Max. 10.64 16.88 0.03 8.19

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.33 0.75 2.35 5.47

Max. 8.78 0.75 4.52 10.39

Synthesis: By esterification of propyl alcohol with the corresponding acid in the presence of concentrated H2SO4, or in the presence of BF3. Aroma threshold values: Detection: 57 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, lift, tropical green, fruity notes. Natural occurrence: Reported found among the volatile constituents of grape var. white Sauvignon. Also reported found in fresh apple, apple juice, apricot, melon, papaya, Gruyere de Comte cheese, rum, cider, popcorn, durian, olive, malt whiskey and coffee.

2-PROPYLPYRAZINE Synonyms: Pyrazine, 2-propyl CAS No.: CoE No.:

18138-03-9 FL No.: n/a EINECS No.:

14.142 242-023-0

FEMA No.: JECFA No.:

3961 763

NAS No.:

n/a

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Description: 2-Propylpyrazine has a green, vegetable odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.251350 mg IOFI: n/a Empirical Formula/MW: C7H10N2/122.17 Specifications: (JECFA, 2001) Appearance

Colorless to light-yellow liquid

Refractive index

Assay

98% (minimum)

Solubility

Boiling point 65∞C (12 mmHg) ID test NMR spectra

Specific gravity

1.492-1.496 Soluble in water, organic solvents, oils 0.966-0.970

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 0.50 1.00 1.00 0.50

Max. 1.00 2.00 2.00 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee beans.

2-PROPYLPYRIDINE Synonyms: Pyridine, 2-propyl; 1-(2-Pyridyl)propane; Conyrin; CAS No.: CoE No.:

622-39-9 n/a

FL No.: EINECS No.:

n/a 210-732-4

FEMA No.: JECFA No.:

4065 1322

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Proposed for safety evaluation at the 63rd meeting (2003)

NAS No.:

n/a

Individual: n/a

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Trade association guidelines: PADI: 0.145 mg (FEMA) Empirical Formula/MW:

IOFI: n/a

H3C

C8H11N/121 N

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Frozen dairy Gelatins, puddings Gravies Hard candy Meat products

Usual 0.60 0.30 0.30 0.30 0.40 0.20

Max. 1.00 0.50 0.60 0.60 0.80 0.40

Food Category Nonalcoholic beverages Nut products Seasonings, flavors Snack foods Soft candy Soups

Usual 0.20 0.30 0.30 0.30 0.30 0.20

Max. 0.40 0.60 0.60 0.60 0.60 0.40

Synthesis: n/a Aroma threshold values: Detection at 0.011 mg/m3 in air. Taste threshold values: n/a Natural occurrence: Reportedly present in beef (boiled, cooked), oat groats (toasted) and oatmeal (cooked).

PROPYL THIOACETATE Synonyms: Propyl thioacetate; S-Propyl thioacetate CAS No.: CoE No.:

2307-10-0 n/a

FL No.: EINECS No.:

12.059 218-984-7

FEMA No.: JECFA No.:

3385 485

NAS No.:

3385

Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.278 mg IOFI: Artificial Empirical Formula/MW: C5H10OS/118.96 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point

137-139∞C

Specific gravity

1.457-1.463 1 ml is soluble in 1 ml 95% alcohol 0.953-0.959

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Gravies Nonalcoholic beverages

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: From acetyl chloride and phenyldipropylarsine sulfide at 80 to 90∞C. Aroma threshold values: n/a Taste threshold values:Taste characteristics at 2 ppm: Onion, garlic, sulfurous, alliaceous with a fresh green nuance. Natural occurrence: Reported found in onion, chive and krill.

PRUNE Botanical name: Prunus communis Huds Botanical family: Rosaceae Foreign names: Pruneau (Fr.), Pflaume (Ger.), Ciruelo (Sp.), Prugna (It.) Description: Prune is the dried, edible, fleshy fruit of various species of Prunus trees. The dried fruits are the only part used. Prune has a sweet, juicy flavor. Derivatives: Decoction (3%), fluid extract, tincture (10, 15 and 20% in 65% alcohol), a distillate (from dried, fermented plums in the presence of the pits) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

PULEGONE Synonyms: p-Menth-4(8)-en-3-one; 1-Methyl-4-isopropylidenecyclohexan-3-one; Cyclohexanone, 5-methyl-2-(1-methylethylidene)-, (R)- (9CI); 1-Isopropylidene-4-methyl-2cyclohexanone; p-Menth-4(8)-en-3-one; p-Menth-4(8)-en-3-one, (R)-(+)- (8CI); d-pMenth-4(8)-en-3-one; 4(8)-p-Menthen-3-one; 1-Methyl-4-isopropylidene-3-cyclohexanone; 3-Methyl-6-isopropylidenecyclohexanone; Pulegon; Pulegone; Pulegone, (D); d-Pulegone; (+)-Pulegone; (+)-(R)-Pulegone; (R)-(+)-Pulegone CAS No.: CoE No.:

89-82-7 n/a

FL No.: EINECS No.:

n/a 201-943-2

FEMA No.: JECFA No.:

2963 753

NAS No.:

2963

Description: Pulegone has a pleasant odor, somewhat similar to peppermint and camphor. Consumption: Annual: 53.33 lb Individual: 0.00004519 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 6.249 mg Empirical Formula/MW:

IOFI: n/a

C10H16O/152.23 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay Boiling point

95.0% (min) 224∞C

Specific gravity

1.483-1.491 Soluble in oils; insoluble in water; miscible to soluble in alcohol 0.927-0.939

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.93 30.08 1.15 20.07

Max. 10.52 35.37 1.96 27.98

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 25.24 7.05 23.16

Max. 27.28 9.07 27.39

Synthesis: Isolated from pennyroyal oil (Moroccan or Spanish); synthesis from 3-methyl cyclohexanone. The structure has been defined by the work of several authors; the d-, l- and dl-forms are known; the dl-form is prepared synthetically and is not found in nature. Aroma threshold values: Detection: 130 ppb Taste threshold values: n/a Natural occurrence: The l-form is found in the essential oils of Agastache formosana, Israeli orange, Barosma betulina and Barosma crenulata; the d-form is the most abundant and is found in pennyroyal oils. Also reported found in rabbiteye blueberry, black currants (buds), fresh blackberry, heated blackberry, peppermint oil, corn mint oil, spearmint oil, Scotch spearmint oil, other Mentha oils, black tea, origanum, Ocimum basilicum varieties, rosemary, lemon balm, buchu oil, anise hyssop, sweet grass oil and German chamomile oil.

PYRAZINE Synonyms: p-Diazine; 1,4-Diazine; Piazine; Paradiazine; 1,4-Diazabenzene CAS No.: CoE No.:

290-37-9 11363

FL No.: EINECS No.:

14.144 206-027-6

FEMA No.: JECFA No.:

4015 951

NAS No.:

n/a

Description: Pyrazine has a strong pyridine-like odor. Some reports compare the taste of pyrazine to cooked spinach or rancid peanuts. Consumption:Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2001)

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Trade association guidelines: PADI: 0.22 mg (FEMA) Empirical Formula/MW:

1653

IOFI: n/a

N

C4H4N2/80.089 N

Specifications: (JECFA, 2001) Appearance Assay

Deliquescent crystals or waxlike solid 98% (minimum)

Identification test IR spectra Melting point

Boiling point 115-118∞C

Solubility

53∞C Freely soluble in water, organic solvents and ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Confectionary frostings Frozen dairy

Usual 0.60 1.00 0.60 0.60

Max. 3.00 5.00 3.00 3.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1.00 0.30 0.30 1.00

Max. 5.00 1.50 1.50 5.00

Synthesis: Prepared by cyclization of a-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen. Aroma threshold values: 300 ppm (odor threshold in water) Taste threshold values: n/a Natural occurrence: Pyrazine has been detected in several food products including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee and tea (green).

PYRAZINE ETHANETHIOL Synonyms: 2-(Pyrazinyl)ethanethiol; 2-Pyrazinyl ethylmercaptan; Ethanethiol, 2-pyrazinyl-; Pyrazineethanethiol (9CI); Pyrazine ethanethiol; 2-Pyrazineethanethiol; 2-Pyrazinylethanethiol CAS No.: CoE No.:

35250-53-4 FL No.: 2285 EINECS No.:

14.031 n/a

FEMA No.: JECFA No.:

3230 n/a

NAS No.:

3230

Description: Pyrazine ethanethiol has a sulfurous, meaty, cabbage odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.954 mg IOFI: Artificial Empirical Formula/MW: C6H8N2S/140.04

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Specifications: (Burdock, 1997) Assay

C: 51.40%; H: 5.75%; N: 19.98%; S: 22.87%

Boiling point

57-69∞C at 0.05 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 4.50 5.00 1.00

Max. 11.00 7.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.50

Max. 6.00 11.00

Synthesis: From 2-vinylpyrazine by reaction with thiolactic acid, followed by conversion of the thiolester to 2-(pyrazinyl) ethanethiol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Meaty, sulfurous, pot roast and savory with nuances suitable for chicken and pork. Natural occurrence: Not reported found in nature.

PYRAZINYL METHYL SULFIDE Synonyms: Methylthiopyrazine; (Methylthio)pyrazine; Pyrazinyl methyl sulfide; Pyrazine, (methylthio)- (8CI) (9CI) CAS No.: CoE No.:

21948-70-9 FL No.: 2288 EINECS No.:

14.034 244-675-1

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.157 mg Empirical Formula/MW:

3231 n/a

NAS No.:

3231

Individual: 0.00000026 mg/kg/day

IOFI: Artificial

C5H6N2S/126.18 Specifications: (Burdock, 1997) Assay

C: 47.59%; H: 4.79%; N: 22.20%; S: 25.41%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 0.25 0.20 0.10

Max. 0.50 0.80 0.55 0.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.15 0.20 0.25

Max. 2.30 0.55 0.80

Synthesis: Sodium methyl mercaptide is added to 2-chloropyrazine, which is prepared from 2-hydroxypyrazine. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PYRIDINE Synonyms: Azabenzene; Azine; Pyridine (8CI) (9CI); Pyridine(UN1282) (flammable liquid) CAS No.: CoE No.:

110-86-1 604

FL No.: EINECS No.:

14.008 203-809-9

FEMA No.: JECFA No.:

2966 n/a

NAS No.:

2966

Description: Pyridine has a characteristic, penetrating odor and a sharp taste. Consumption: Annual: 333.33 lb Individual: 0.0002824 Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.393 mg IOFI: Nature Identical Empirical Formula/MW: C5H5N/79.10 Specifications: (Burdock, 1997) Appearance

Flammable, colorless liquid

Boiling point

115.2∞C

Flash point Melting point

21∞C –42∞C

Refractive index 1.5092 at 21∞C Miscible with water, alcohol, Solubility ether, propylene glycol and most oils Specific gravity 0.9808 at 21∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.33 1.49 0.05 1.00 0.39

Max. 0.66 1.49 0.10 1.84 0.60

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.05 0.34 1.68

Max. 6.00 3.20 0.57 1.68

Synthesis: From coal tar distillation. Aroma threshold values: Detection: 0.079 to 790 ppb; Recognition: 7.9 to 40 ppm Taste threshold values: n/a Natural occurrence: Reported found in wood oil, the leaves and roots of Atropa belladonna and in other plants (coffee, tobacco). Also reported found in Vitis vinifera L., raw asparagus, leaves and stalk of celery, heated leek, wheaten bread, rye bread, Camembert cheese, Russian cheeses, cognac, other types of grape brandy, rum, black tea, roasted barley, roasted peanut, soybean, rice bran, onion, baked potato, peppermint oil, milk, butter, boiled egg, caviar, fatty fish, cooked meats, beer, Scotch and Finnish whiskey, sherry, cocoa, coffee, tea, roasted barley and peanuts, pecans, popcorn, oat products, soybean, roast coconut, avocado, mushroom, mango, beetroot, rice, jackfruit, pumpkin, buckwheat, soursop, sweet corn, malt, dried bonito, wild rice, shrimp, crab, crayfish, clam, scallop, squid and okra.

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2-PYRIDINE METHANETHIOL Synonyms: 2-Pyridyl methanethiol; 2-Pyridyl methyl mercaptan; 4-(Methylthio)pyridine; 2-(Mercaptomethyl)pyridine; Pyridine-2-methanethiol; 2-Pyridinemethanethiol (8CI) (9CI); Pyridine-2-thiocarbinol; 2-Pyridylmethyl mercaptan CAS No.: CoE No.:

2044-73-7 2279

FL No.: EINECS No.:

14.030 218-061-9

FEMA No.: JECFA No.:

3232 n/a

NAS No.:

3232

Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.313 mg IOFI: Artificial Empirical Formula/MW: C6H7SN/125.19 Specifications: (Burdock, 1997) Boiling point Refractive index

57-58∞C at 0.6 mmHg 1.5758 at 25∞C

Specific gravity

1.1533 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings Meat products

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: By hydrolysis of 2-pyridylmethyl-tert-butyl sulfide with sulfuric acid in aqueous solution; from 2-pyridylmethyl chloride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: Meaty, roasted, savory, fatty, beef and popcorn. Natural occurrence: Not reported found in nature.

PYROLIGNEOUS ACID Synonyms: Pyroligneous acid; Pyroligneous acids; Pyroligneous vinegar; Wood tar; Wood vinegar CAS No.: CoE No.:

8030-97-5 n/a

FL No.: EINECS No.:

n/a 232-450-0

FEMA No.: JECFA No.:

2967 n/a

NAS No.:

2967

Description: Pyroligneous acid is a smoke-flavoring solution. It is also referred to as liquid smoke, char-smoke flavor, wood vinegar and pyroligneous acid extract. Pyroligneous acid has a distinctive odor, an acrid smoky smell. For a detailed description of this flavoring solution refer to Burdock (1997). Consumption: Annual: 14,016.67 lb Individual: 0.01187 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 101.22 FDA (other): n/a JECFA: ADI: Provisional Acceptance (1987). Benzo(a)pyrene should not exceed 0.010 mg/kg Trade association guidelines: FEMA PADI: 23.721 mg IOFI: Nature Identical Empirical Formula/MW: n/a Specifications: Appearance

Dark-brown, free flowing liquid C: 56.4%; H: 6.2%; O (by difference) 37.3%; N: 0.1%; Ash:0.1%

Assay Distillation max

50% as liquid degrades

Solids (char)

0.5%

Specific gravity

1.20

Viscosity

40-100 cP at 40∞C and 25% water

Moisture content 15-30%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Hard candy

Usual Max. 11.13 21.17 27.46 55.32 295.90 1634.00 17.79 40.28 9.97 19.86 8.64 8.85

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 41.12 98.69 300.00 400.00 9.85 17.17 32.83 64.85 5.20 5.20

Synthesis: Pyroligneous acid is recovered commercially as the condensable portion of the volatiles from the production of charcoal from hardwoods. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 30 ppm: Sweet, hickory and smoky with burnt and charred woody nuance. Natural occurrence: Prepared from wood.

PYROLIGNEOUS ACID, EXTRACT Synonyms: “Liquid smoke”; Pyroligneous vinegar; Wood vinegar; Pyroligneous acid extract; Pyroligneous acid, extract; Pyroligneous acids, extracts CAS No.: CoE No.:

8028-47-5 n/a

FL No.: EINECS No.:

n/a 232-432-2

FEMA No.: JECFA No.:

2968 n/a

NAS No.:

2968

Description: Pyroligneous acid extract has a smoke odor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.160 mg IOFI: Nature Identical Empirical Formula/MW: n/a

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Specifications: (Burdock, 1997) Appearance Solubility

Yellow to red liquid Miscible with water, alcohol and propylene glycol but not oils; a tar-like phase can separate on standing; insoluble in alcohol and water

Specific gravity

1.018-1.030

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 50.00 15.00 2.00 0.10 0.50

Max. 100.00 52.22 5.00 0.20 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 15.15 9.44 5.58 0.10

Max. 30.30 27.74 11.16 0.20

Synthesis: Obtained by destructive distillation of wood, preferably birch; the crude product contains methanol, acetic acid, acetone, furfural and various tar and related products; the extract is rendered free of water, acid and tar by (1) alkali washing, followed by (2) re-acidification and (3) solvent extraction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Prepared from wood.

PYRROLE Synonyms: Azole; Imidole; Divynyleneimine; 1-Aza-2,4-cyclopentadiene; Divinylenimine; Monopyrrole; Pyrrole (8CI); 1H-Pyrrole (9CI) CAS No.: CoE No.:

109-97-7 2318

FL No.: EINECS No.:

14.041 203-724-7

FEMA No.: JECFA No.:

3386 n/a

NAS No.:

3386

Description: Pyrrole has a sweet, warm-ethereal odor reminiscent of chloroform. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.862 mg IOFI: Nature Identical Empirical Formula/MW: C4H5N/67.09 Specifications: (FCC, 1996) Appearance

Colorless to yellowish liquid, darkness on aging

Refractive index

Assay

98.0% (min) of C4H5N

Solubility

Boiling point Distillation range

133∞C Between 125 and 130∞C

Specific gravity Water

1.507-1.510 Soluble in alcohol and most fixed oils; slightly soluble in water 0.950-0.980 0.5%

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy

Usual 3.00 3.00 3.00

Max. 3.00 3.00 3.00

Food Category Gelatins, puddings Meat products Soft candy

Usual 3.00 3.00 3.00

Max. 3.00 3.00 3.00

Synthesis: By fractional distillation of bone oil (bone oil is obtained by destructive distillation of animal bone) and subsequent purification via the corresponding potassium salt; by thermal decomposition of ammonium mucate in glycerol or mineral oil. Aroma threshold values: Detection: 20 to 49.6 ppm Taste threshold values: n/a Natural occurrence: Reported found in coal tar and in bone oil (together with several methyl homologues); also found in lemon and orange trees and in vervain leaves. Also reported found in peach, French fried potato, wheaten bread, crispbread, milk, boiled eggs, roasted chicken, fried chicken, chicken fat, guinea hen, boiled and cooked beef, grilled and roasted beef, grilled and roasted uncured pork, beer, cocoa, coffee, tea, tamarind, malt, wort, wild rice, shrimp, crayfish, clam, squid and okra.

PYRROLIDINE Synonyms: Tetrahydropyrrole; Tetramethylenimine; Azacyclopentane; 1-Azacyclopentane; Azolidine; Butylenimine; Perhydropyrrole; Prolamine; Pyrrole, tetrahydro-; Pyrrolidine (8CI) (9CI); Pyrrolidine (UN1922) (flammable liquid); Pyrrolidine ring CAS No.: CoE No.:

123-75-1 n/a

FL No.: EINECS No.:

14.064 204-648-7

FEMA No.: JECFA No.:

3523 n/a

NAS No.:

3523

Description: Pyrrolidine has a penetrating amine-type odor, reminiscent of ammonia and piperidine. It is nauseating and diffusive. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 1308.11 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.151 mg IOFI: Nature Identical Empirical Formula/MW: C4H9N/71.12 Specifications: (Burdock, 1997) Appearance

Almost colorless liquid

Assay ≥95%; £ 3% Boiling point 89∞C

Refractive index Solubility Specific gravity

1.4435 at 20∞C; 1.4431 at 20∞C; 1.4402 at 28∞C Miscible in water; soluble in fat 0.85; 0.8520 at 22∞C; 0.8520 at 28∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals

Usual 0.70 0.50

Max. 2.00 1.50

Food Category Milk products Nonalcoholic beverages

Usual Max. 0.20 0.50 0.20 0.50 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Chewing gum Frozen dairy

Usual 3.00 0.40

Max. 6.00 1.00

Food Category Soft candy

Usual 1.00

Max. 3.00

(Part 2 of 2)

Synthesis: Via overall 5-endo-trig cyclizations of homoallylic tosylamides. Aroma threshold values: Detection: 20.2 ppm Taste threshold values: Taste characteristics at 50 ppm: Ammonia and fishy, amine-like with seaweed and shellfish nuances. Natural occurrence: Reported found in beer, bread, wheat bread, salmon caviar, fish, milk, leaves and stalks of celery, Camembert cheese, Limburger cheese, Russian cheeses, tilsit cheese, other cheeses, caviar, raw fatty fish, beer, Finnish whiskey, white wine, red wine, coffee, radish, malt, sweet corn and roasted barley.

1-PYRROLINE Synonyms: 3,4-Dihydro-(2H)-pyrroline CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3898 n/a

Description: 1-Pyrroline has a spermous odor Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000580 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C4H8N/69.10 Specifications: n/a Reported uses (ppm): Food Category Alcoholic beverages Fish products Gravies Meat products

Usual 0.0025 0.0025 0.01 0.0001

Max. 0.005 0.01 0.10 0.001

Food Category Nonalcoholic beverages Nut products Snack foods Soups

Usual Max. 0.0005 0.0025 0.0003 0.003 0.005 0.02 0.01 0.01

Synthesis: By acid hydrolysis of 4-aminobutyraldehyde diethyl acetal. Aroma threshold values: Detection: 2.3 to 22 ppb Taste threshold values: n/a Natural occurrence: Reported present in clam and squid.

PYRUVALDEHYDE Synonyms: Acetyl formaldehyde; 1,2-Ketopropionic aldehyde; a-Ketopropionic aldehyde; 2-Oxopropanal; Acetylformaldehyde; Acetylformyl; Glyoxal, methyl; alpha-Ketopropionaldehyde; 1-Ketopropionaldehyde; 2-Ketopropionaldehyde; Methylglyoxal; Methyl glyoxal;

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Propanal, 2-oxo- (9CI); Propanedione; Propanolone; Propionaldehyde, 2-keto; Propionaldehyde, 2-oxo-; Pyroracemic aldehyde; Pyruvaldehyde (8CI); Pyruvic aldehyde CAS No.: CoE No.:

78-98-8 105

FL No.: EINECS No.:

07.001 201-164-8

FEMA No.: JECFA No.:

2969 n/a

NAS No.:

2969

Description: Pyruvaldehyde has a characteristic, pungent, stinging odor with a pungent, caramellic, sweet flavor. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.507 mg IOFI: Nature Identical Empirical Formula/MW: C3H4O2/72.06 Specifications: (Burdock, 1997) Mobile, yellow liquid; hygroscopic; in air readily polymerAppearance izes to a viscous, nonpourable glass Boiling point 72∞C Refractive index 1.4002 at 17.5∞C

Solubility Specific gravity

Soluble in alcohol, ether, benzene; yields colorless solution with alcohol and yellow solution with ether, benzene 1.0455 at 24∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 8.44 10.00 2.86

Max. 11.14 20.00 3.93

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.86 1.00 4.42

Max. 3.93 2.00 6.31

Synthesis: By distilling a dilute solution of dihydroxyacetone from calcium carbonate; by oxidation of acetone with selenium dioxide; by heating dihydroxy acetone with phosphorus pentoxide; by warming isonitroso acetone with diluted H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: Sweet, caramellic with a dairy creamy nuance. Natural occurrence: Reported found in the dry distillate of Manilla copal. Also reported found in apple juice, orange juice, celery root, rutabaga, tomato, wheaten bread, roasted and raw turkey, cognac, roasted barley, beer, cocoa, coffee and roasted pecans.

PYRUVIC ACID Synonyms: Acetylformic acid; a-Ketopropionic acid; 2-Oxopropanoic acid; Pyroracemic acid; Acetylformic acid; alpha-Ketopropionic acid; Propanoic acid, 2-oxo- (9CI); Pyroracemic acid; Pyruvic acid (8CI); 2-Oxopropionic acid CAS No.: CoE No.:

127-17-3 19

FL No.: EINECS No.:

08.019 204-824-3

FEMA No.: JECFA No.:

2970 n/a

NAS No.:

2970

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Description: Pyruvic acid has a sour, acetic odor (similar to acetic acid). It has a pleasant, sour taste with a burning, somewhat sweet note. It tends to darken and decompose unless kept free of minor contaminants and in tightly sealed containers. Consumption: Annual: 3916.67 lb Individual: 0.003319 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a ECFA: n/a Trade association guidelines: FEMA PADI: 5.201 mg IOFI: Nature Identical Empirical Formula/MW: C3H4O3/88.06 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Colorless liquid 165∞C with decomposition; 65∞C at 12 mmHg 12-14∞C (11.8∞C)

Refractive index Solubility Specific gravity

1.4138 at 20∞C Completely miscible with water, alcohol and ether 1.267 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.006 19.80 0.0007 24.50 45.00 3.20 15.00

Max. 0.006 150.00 0.072 88.00 90.00 20.01 30.00

Food Category Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual Max. 12.50 34.00 0.14 0.14 1.00 20.00 10.00 100.00 4.90 4.90 7.20 40.00 0.15 51.00

Synthesis: By distillation of tartaric acid in the presence of potassium acid sulfate as a dehydrating agent; from acetyl chloride and potassium cyanide to yield the nitrile, which is subsequently acid hydrolyzed to the acid; pyruvic acid must be rectified under vacuum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Isolated from cane sugar fermentation broth and from a few plants; also reported found in peppermint, raw asparagus, leaves and stalk of celery, onion, rutabaga, milk, cream, buttermilk, wheaten bread, blue cheeses, cheddar cheese, cottage cheese, provolone cheese, yogurt, beer, white wine, botrytised wine, cocoa and sake.

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Q QUASSIA Botanical name: Picrasma excelsa (Sw.) Planch or Quassia amara L. Botanical family: Simaroubaceae Other names: Jamaican quassia; Bitter ash; Bitter wood; Surinam wood; Amargo; Bitterwood; Quassia wood, Pau amarelo, Quassia, palo muneco Foreign names: Bois amer de Surinam (Fr.), Bitterholz (Ger.), Quassia amarga (Sp.), Quassia (It.) Description: Quassia is a collective term for two herbs: Q. amara and P. excelsa. Q. amara, also known as Jamaican quassia, is a tree growing to 5 to 8 m (16 to 26 ft) tall and native to Brazil. It exhibits a smooth bark, pinnate and lanceolate green leaves with red veins and flowers in terminal clusters. The tree P. excelsa, also known as Surinam quassia, grows to 25 m (82 ft) in height and is native to the Antilles. It has oval, oblong leaves and flowers clustered in spikes. The part used is the wood from the branches and trunk. Quassia has a slight odor with a very bitter taste. Derivatives: Fluid extract, soft aqueous extract and tincture (5, 10 and 20% in 70% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Quassia Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents of the dried product and its derivatives, which do not contain tannin, include quassin, neoquassin (Q. amara), picrasmin and thiamine (P. excelsa). Picrasma yields 0.2% of bitter principles containing quassin, neo-quassin and a yellow crystalline substance. Both species of quassia have similar constituents. The alkaloids (0.25%) include canthin-6-one, carboline and 5-methoxycanthine-6-one. Q. amara contains the quassinoid quassimarin.126 Aroma threshold values: n/a Taste threshold values: n/a

Quassia Extract CAS No.: CoE No.:

68915-32-2 FL No.: n/a EINECS No.:

n/a 272-809-9

FEMA No.: JECFA No.:

Description: See above, Quassia. Consumption: Annual: 1900.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Quassia. JECFA: n/a Trade association guidelines: FEMA PADI: 11.937 mg 126 Kupchan

et al. (1976). J. Org. Chem. 41, 3481.

2971 n/a

NAS No.:

2971

Individual: 0.001610 mg/kg/day

IOFI: Natural

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Composition: The extract contains complex terpenoid compounds called quassinoids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.12 48.22 7.83

Max. 36.74 58.26 9.79

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.83 44.59 21.54

Max. 9.79 71.84 24.48

Aroma threshold values: n/a Taste threshold values: n/a

QUEBRACHO Botanical name: Aspidosperma quebrachoblanco Schlecht, or Scinopsis lorentzii (Griseb) Engl. (Quebrachia lorentzii Griseb.) Botanical family: Apocynaceae Other names: Aspidosperma Foreign names: Quebracho (Fr.), Quebracho (Ger.), Quebracho (Sp.), Quebraco (It.) Description: Quebracho, an evergreen tree 15 to 18 m (49 to 59 ft) tall, grows abundantly throughout South America (Argentina, in particular). The Argentine variety is characterized by its bright-red bark, rich in tannin, used for dyeing. The part used is the bark (from either the trunk or branches). Quebracho is tonic, aromatic. Derivatives: Fluid extract, tincture, elixir (alcoholic extract). Crude white quebracho. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Bark and wood: Category 5 (additional toxicological and/or chemical information is required) FDA: See below, Quebracho Bark Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include three crystalline alkaloids – aspidospermine, quebrachine and quebrachamine (chemically identical to yohimbine) – responsible for the tonic and antispasmodic physiological action. A. quebrachoblanco bark contains 0.3 to 1.5% alkaloids (aspidospermine 30%, quebrachine 10%, deacetylaspidospermine 5%, aspidospermatidine 3%, 1-methylaspidospermatidine 0.5%, quebrachimine and quebrachit). Leaves contain rhazinilam (lactam). Aroma threshold values: n/a Taste threshold values: n/a

Quebracho Bark Extract CAS No.: CoE No.:

977092-71-9 163

FL No.: EINECS No.:

07.029 n/a

FEMA No.: JECFA No.:

2972 n/a

NAS No.:

2972

Description: See above, Quebracho. Consumption: Annual: <1.00 lb Individual: 0.002295 mg/kg/day Regulatory Status: CoE: Bark and wood: Category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: Candy 29.8, baked goods 34.5, frozen dairy products 25, gelatins and puddings 24.89, nonalcoholic beverages 14.87, alcoholic beverages 14.97

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FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.760 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11.95 29.62 20.00

Max. 14.97 34.58 25.00

1665

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.90 11.87 26.86

Max. 24.89 14.87 29.87

Aroma threshold values: n/a Taste threshold values: n/a

QUILLAJA Botanical name: Quillaja saponaria Molina Botanical family: Rosaceae Other names: Soapbark; Quillay bark; Panama bark; Quillai; Soap-tree bark, Quillaia Foreign names: Bois de Panama, Saponarie (Fr.), Seifenholz (Ger.), Quillaja (Sp.), Saponaria (It.) CAS No.: CoE No.:

977002-27-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2973 n/a

NAS No.:

2973

Description: Quillaja is a slender, upright evergreen perennial tree growing to 30 to 45 ft tall with pendulous branchlets. The bright-green, oval leaves have slightly toothed margins. Cream-white, star-shaped flowers appear at the ends of the branchlets during May and June and somewhat into summer. The fruit is a rosette of five leathery lobes that matures in fall. It has white flowers clustered in cymose inflorescences and numerous winged seeds. The generic name is derived from the Chilean word quillean, meaning to wash, from the use made of the bark. The part used is the bark. Quillaja has a bittersweet, aromatic flavor. Derivatives: Fluid extract and a tincture (20%) prepared from the fluid extract. Consumption: Annual: 64,333.33 lb Individual: 0.05451 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 16.057 mg IOFI: Natural Composition: The active principles contained in the bark are two saponins – quillaja saponin and quillaic acid, or quillaja sapogenin. Small amounts of saccharose, starches, calcium oxalate, vitamin C and a few other unidentified components are also present (Burdock, 1997). Quillaia contains about 10% saponins, which primarily include glycosids of quillaic acid. A saponin called QS-21 has been used as an adjuvant.127 The bark also contains tannin. Eight new triterpenoid saponins were isolated from a bark extract of Q. saponaria Molina. The saponins were characterized as phytolaccagenic acid, 22-b-hydroxy-quillaic acid, and echinocystic acid substituted with different oligosaccharides at C-3 and C-28. The O-4 of the fuc-

127

Kensil et al. (1991). J. Am. Vet. Med. Assoc. 199, 1423.

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osyl residue in the 28- O -oligosaccharide was substituted with either acetyl, ( S )-2methylbutanoyl, or (3S,4S)-3-hydroxy-4-methylhexanoyl groups.128 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 90.00 24.00 5.00

Max. 100.0 30.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 5.00 7.00 91.50 102.90 16.00 20.00

Aroma threshold values: n/a Taste threshold values: n/a

QUINCE Botanical name: Cydonia oblonga Miller. (C. vulgaris Pers.) Botanical family: Rosaceae Foreign names: Coing (Fr.), Quitte (Ger.), Codonyer (Sp.), Cotogno (It.) Description: The quince is a deciduous, thornless shrub or small tree, 4 to 6 m (13 to 20 ft) high and 3 to 4.5 m (10 to 15 ft) spread, with crowded branches and a low, crooked habit. Young branchlets are covered with a pale-grayish wool. It bears pink or white solitary flowers and has alternate, ovate leaves tapering at one end and fruits resembling a large, yellow apple. Each carpel bears many seeds covered by mucilage. The plant is native to central Asia. The parts used are the fruits and seeds. Quince has an agreeable, slightly acid flavor. The hard, acid flesh of unripe fruits, harvested in October, is used in marmalades, jellies and preserves. The seeds from the ripe fruits yield quince-seed mucilage, used as a thickening agent in place of tragacanth gum. Derivatives: Decoction (5%), infusion (15% from seeds), fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Quince Seed Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The b-D-gentiobioside [b-D-glucopyranosyl(16)-b-D-glucopyranoside] of 3hydroxy- b -ionol has been isolated and characterized in quince ( C. oblonga ) fruit. 129 Amygdalin, which hydrolyzes in the presence of emulsion to yield hydrogen cyanide, benzaldehyde and glucose, has been reported among various other constituents (Burdock, 1997). The average nutritional composition of quince fruit (per 100 g) is: Water 83.8%, protein 0.4 g, fat 0.1 g, carbohydrate 15.3 g, calcium 11 mg, phosphorus 17 mg, potassium 197 mg, vitamin A 40 IU, vitamin B1 (thiamin) 0.02 mg, vitamin B2 (riboflavin) 0.03 mg, vitamin C 15 to 20 mg, iron 0.7 mg and sodium 4 mg. Aroma threshold values: n/a Taste threshold values: n/a

128 Guo and Kenne. (2000). Phytochemistry 55, 419. 129 Winterhalter et al. (1991). Phytochemistry 30, 3021.

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1667

Quince Seed Extract CAS No.: CoE No.:

977018-25-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2974 n/a

Description: See above, Quince. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.40 FDA (other): See above, Quince. JECFA: n/a Trade association guidelines: FEMA PADI: 0.070 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.50 0.04

Max. 1.00 20.00

NAS No.:

2974

Individual: n/a

IOFI: Natural

Food Category Nonalcoholic beverages

Usual 0.006

Max. 40.00

Aroma threshold values: n/a Taste threshold values: n/a

QUININE Synonyms: (8a9R)-6’-Methoxycinchonan-9-ol CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a 205-003-2

FEMA No.: JECFA No.:

Description: Quinine is odorless but has an intense, bitter taste. Consumption: Annual:n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.575. Use limits 83 ppm FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

n/a n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C20H24N2O2·3H2O/324.43 (anhydrous); 378.47 (hydrous, 3 mol H2O) Specifications: See below, Quinine Hydrochloride Reported uses (ppm): n/a Synthesis: By reaction from cinchona bark (Cinchona officinalis), where it is present at approximately 8%. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Cinchona officinalis.

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QUININE BISULFATE Synonyms: Cinchonan-9-ol, 6'-methoxy-, (8alpha,9R)-, sulfate (1:1) (salt) (9CI); 8alpha,9R-6'-Methoxycinchonan-9-ol, sulfate (1:1) salt; Quinine bisulfate; Quinine hydrogen sulphate CAS No.: CoE No.:

549-56-4 n/a

FL No.: EINECS No.:

n/a 208-970-9

FEMA No.: JECFA No.:

2975 n/a

NAS No.:

2975

Description: Quinine bisulfate has no odor but has a bitter taste. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 30.810 mg IOFI: n/a Empirical Formula/MW:

C20H24N2O2·2H2SO4 /524.61

Specifications: (Burdock, 1997) Appearance

White, crystalline powder, turns brown on exposure to air

Solubility

10% in water; 4% in alcohol; 6% in glycerin

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 100.00 110.00 110.00

Max. 110.00 110.00 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 110.00 110.00 65.10 65.34 110.00 110.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUININE HYDROCHLORIDE Synonyms: Quinine chloride; Chinimetten; Cinchonan-9-ol, 6'-methoxy-, monohydrochloride, (8-alpha,9R)- (9CI); Cinchonan-9-ol, 6'-methoxy-, monohydrochloride, dihydrate, (8alpha,9R)-; (8alpha,9R)-6'-Methoxycinchonan-9-ol monohydrochloride; Quinine hydrochloride; Quinine, monohydrochloride; Quinine muriate CAS No.: CoE No.:

130-89-2 n/a

FL No.: EINECS No.:

14.011 205-001-1

FEMA No.: JECFA No.:

2976 n/a

NAS No.:

2976

Description: Quinine hydrochloride is odorless, has an intensely bitter taste and effloresces when exposed to warm air. Its solutions are neutral or alkaline to litmus. Consumption: Annual: 10,333.33 lb Individual: 0.008757 mg/kg/day

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1669

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1993). Current use level of up to 100 mg/l (as quinine base) in soft drinks, not of toxicological concern (1993) Trade association guidelines: FEMA PADI: 28.167 mg IOFI: n/a Empirical Formula/MW:

C20H24N2O2·HCl + 2H2O/360.88

Specifications: (FCC, 1996) Appearance

White, silky, glistening needles

Assay

Not less than 99% and not more than 101.5% of C20H24N2O2 · HCl calculated on the dried basis

Barium

Passes test

Chloroformalcohol insoluble substances

Other cinchona alkaloids Readily carbonizable substances Residue on ignition

Passes test Passes test Not more than 0.15%

1 g dissolves in 16 ml water, in 1 ml alcohol, in about 7 ml Solubility glycerin and in about 1 ml of chloroform; very slightly soluble in ether Between –247 and 252∞C at Specific rotation [a]25∞/D Sulfate Not more than 0.05%

Passes test

Heavy metals Not more than 10 mg/kg (as Pb) Loss on drying Not more than 10%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 50.50 110.00 110.00

Max. 65.00 15.092 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 110.00 110.00 55.15 93.11 110.00 110.00

Synthesis: Manufacture of quinine by extraction from Cinchona bark and subsequent purification and synthesis to quinine hydrochloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUININE SULFATE Synonyms: Cinchonan-9-ol, 6'-methoxy-, (8alpha,9R)-, sulfate (2:1) (salt), dihydrate; Coco-Quinine; Quinamm; Quine; Quinine sulfate; Quinine sulfate (2:1) (salt) dihydrate CAS No.: CoE No.:

6119-70-6 n/a

FL No.: EINECS No.:

14.152 n/a

FEMA No.: JECFA No.:

2977 n/a

NAS No.:

2977

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Description: Quinine sulfate is odorless and has a persistent, very bitter taste. It darkens on exposure to light. Its saturated solution is neutral or alkaline to litmus. Consumption: Annual: 416.67 lb Individual: 0.0003531 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1993). Current use level of up to 100 mg/l (as quinine base) in soft drinks, not of toxicological concern (1993) Trade association guidelines: FEMA PADI: 28.418 mg IOFI: n/a Empirical Formula/MW:

(C20H24N2O2)2 H2SO4 + 7H2O/782.95

Specifications: (FCC, 1996) Appearance

Assay

Fine, white, needle-like crystals, usually lusterless, making a light and readily compressible mass Not less than 99% and not more than 101% of C20H24N2O2 · H2SO4, calculated on the dried basis

Other cinchona alkaloids

Passes test

Readily carbonizable substances

Passes test

Chloroform-alcohol Passes test insoluble substances Heavy metals Not more than 10 mg/kg (as Pb)

Residue on ignition Specific rotation

Loss on drying

Solubility

Not more than 5%

Not more than 0.05% Between –240 and 244∞C at [a]25∞/D 1 g dissolves in 500 ml water, in 120 ml alcohol at 25∞C, in about 35 ml of water at 100∞C, and in about 10 ml of alcohol at 80∞C; slightly soluble in chloroform and ether; freely soluble in 2 volumes of chloroform and one volume of alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 100.00 110.00 110.00

Max. 120.00 110.00 110.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 110.00 110.00 42.10 53.70 110.00 110.00

Synthesis: Manufacture of quinine by extraction from cinchona bark and subsequent purification and synthesis to quinine sulfate. Aroma threshold values: n/a

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1671

Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUINOLINE Synonyms: 1-Benzazine; Benzo(b)pyridine; 2,3-Benzopyridine; Chinoleine; Leucoline; 1Azanaphthalene; 1-Benzine; Benzopyridine; Chinoline; Leucol; Leukol; Quinolin; Quinoline (8CI) (9CI) CAS No.: CoE No.:

91-22-5 n/a

FL No.: EINECS No.:

14.063 202-051-6

FEMA No.: JECFA No.:

3470 n/a

NAS No.:

3470

Description: Quinoline has a heavy, penetrating and nauseating, yet sweet odor of good tenacity. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 10 (1984) (Quinoline Yellow-food coloring) Trade association guidelines: FEMA PADI: 0.540 mg IOFI: Nature Identical Empirical Formula/MW: C9H7N/129.16 Specifications: (Burdock, 1997) Appearance

Colorless, hygroscopic liquid; darkens upon storage

Refractive index

Assay

≥99%

Solubility

Boiling point Melting point

238∞C; 114∞C at 17 mmHg –15∞C

Specific gravity

1.6268 at 20∞C Insoluble/slightly soluble in water, soluble in fat 1.10; 1.0.929 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Meat products

Usual 2.00 1.50 1.50 1.50

Max. 3.00 2.50 2.50 2.50

Food Category Nonalcoholic beverages Soft candy Soups

Usual 0.50 2.00 0.50

Max. 1.00 3.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 710 ppb Taste threshold values: Taste characteristics at 2 to 10 ppm: Earthy, musty, nutty, coumarinic with a chemical nuance. Natural occurrence: Reported found in cocoa, black tea, and Scotch, Japanese and Finnish whiskey, Burley tobacco, coffee, cooked rice and dried bonito.

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1673

R RASPBERRY Botanical name: Rubus idaeus L. Botanical family: Rosaceae Foreign names: Framboise (Fr.), Himbeere (Ger.), Frambueso (Sp.), Lampone (It.) Description: Rubus idaeus is a shrub approximately 1 to 2 m (3 to 5 ft) high; it grows wild in the underwoods or is cultivated in Europe, Asia and North America. The plant has short, stoloniferous rhizomes, erect stems, alternate branches, alternate leaves, white flowers and pendulous fruits that are red when ripe (August). The cultivated variety ripens a few months earlier. Raspberry has a sweet-sour flavor. Fermentation of the fresh juice yields raspberry wine. Usually synthetic flavors are added to the concentrated juices to improve yields. The berries are the parts most used, although the dried leaves are sometimes used in herbal tea. Derivatives: Juice, concentrated (six- to eightfold) juice and distillate (50 and 75% alcohol content). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include ketones with a violet-like odor (irones), alcohols and carbonyl compounds. More than 40 constituents have been identified in raspberry aroma (Burdock, 1997). The principle components isolated from the leaves are hydrolizable tannins. Over 70 compounds were identified in the aroma concentrates of the hybrids between raspberry (R. idaeus, L.) and Arctic bramble (R. arciticus, L.). The major components included acetic and hexanoic acids, trans 3-penten-1-ol, 2-heptanol, 3-methyl-2-buten-1-ol, benzyl alcohol and linalool. 2,5-Dimethyl-4-methoxy-2,3-dihydro-3-furanone together with a- and b-ionones, characteristic compounds of Arctic bramble and raspberry, respectively, were found in the hybrids in much lower concentrations than in the parent berries.130 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1% with 55% sugar: Sweet, fruity, seedy berry with ripe jammy nuances.

RESORCINOL Synonyms: 1,3-Benzenediol; m-Dihydroxybenzene; Benzene, m-dihydroxy-; Benzene, 1,3dihydroxy-; m-Benzenediol; 1,3-Benzenediol (9CI); C.I. Developer 4; C.I. Oxidation Base 31; C.I. 76505; m-Dihydroxybenzene; 1,3-Dihydroxybenzene; Dihydroxybenzol; m-Dioxybenzene; m-Hydroquinone; 3-Hydroxycyclohexadien-1-one; m-Hydroxyphenol; 3-Hydrox-

130 Pyysalo

et al. (1976). Z. Lebensm. Unters. Forsch. 162, 263.

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yphenol; Koppers Resorcinol; Pelagol RS; Phenol, m -hydroxy-; Resorcin; Resorcine; Resorcine, technical; Resorcinol (8CI); alpha-Resorcinol CAS No.: CoE No.:

108-46-3 n/a

FL No.: EINECS No.:

04.047 203-585-2

FEMA No.: JECFA No.:

3589 712

NAS No.:

3589

Description: Resorcinol is odorless. Consumption: Annual: <1.00 lb Individual: 0.000000877 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 74.1255 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.927 mg IOFI: n/a Empirical Formula/MW: C6H6O2/110.11 Specifications: (JECFA, 2000) Appearance

White, needle-like crystals

Melting point

Assay

98.0% (min)

Solubility

Boiling point

279-281∞C

109∞C Soluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 5.00 1.00 1.00 2.00

Max. 15.00 5.00 5.00 3.00

Food Category Seasonings, flavors Snack foods Soups

Usual 3.00 3.00 2.00

Max. 10.00 10.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 6 to 40 ppm Taste threshold values: n/a Natural occurrence: Reported found in roasted barley, cane molasses, beer, red wine, white wine, special wine and coffee. L-RHAMNOSE

Synonyms: 6-Deoxy-L-mannose; Isodulcit; L-Mannomethylose; L-Mannose, 6-deoxy-; 6-Deoxymannose; Isodulcitol; Locaose; L-Mannopyranose, 6-deoxy-; Mannose, 6-deoxy-; L-Mannose, 6-deoxy- (9CI); 6-Deoxy-L-mannose; Rhamnopyranose; L-Rhamnopyranose; Rhamnopyranose, L- (8CI); Rhamnose; L-Rhamnose; L(+)-Rhamnose CAS No.: CoE No.:

3615-41-6 n/a

FL No.: EINECS No.:

n/a 222-793-4

FEMA No.: JECFA No.:

3730 n/a

NAS No.:

3730

Description: L-Rhamnose has no odor, but has a very sweet taste. Consumption: Annual: 2250.00 lb Individual: 0.001906 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 51.184 mg Empirical Formula/MW:

1675

IOFI: n/a

C6H12O5/164.16 Specifications: (Burdock, 1997) Appearance Assay Melting point

Crystalline, holohedric rods ≥99% as monohydrate 82-92∞C (a-form)

Optical rotation Solubility Specific gravity

aD –7.7 at 20∞C Soluble in water; insoluble in fat 1.4708 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Instant coffee, tea Meat products

Usual 200.00 10.00 10.00 1.00 20.00

Max. 500.00 100.00 100.00 10.00 50.00

Food Category Milk products Nonalcoholic beverages Snack foods Soft candy Sugar substitutes

Usual Max. 2.00 50.00 200.00 500.00 10.00 100.00 200.00 500.00 1.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHATANY Botanical name: Krameria triandra Ruiz & Pav. (Peruvian rhatany) or K. argentia Mart. (Brazalian or Para rhatany) Botanical family: Leguminosae Other names: Krameria; Ratanya Foreign names: Ratania (Fr.), Ratanhia (Ger.), Raiz para los dientes (Sp.), Ratania (It.) Description: Rhatany is the reddish-brown, bitter-tasting root of Krameria triandra, an undershrub native to the Andean region of South America. The shrub has voluminous roots and several erect or prostrate, very thin, 1 m (39 in.) long stems. The stems initially are hirsute, turning glabrous with age. The small, sessile, lanceolate leaves are covered by coarse, silver-white hairs with hairy, externally green, internally red flowers in the axilla of the uppermost leaves. The plant grows in the Andes region of Bolivia, Colombia, Peru and Brazil. The part used is the roots. Rhatany is bitter, astringent. Derivatives: Fluid extract, soft water-alcohol extract, dried aqueous extract and a tincture (20%). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Rhatany Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

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Composition: Main constituents include tannins and krameriatannic acid. The phytochemicals reported from rhatany include d-catechin, dl-catechin, epicatechin, gambir-catechin, geoffroyine, gum, N-methyl-tyrosine, phlobaphene, phloroglucin, proanthocyanidins, procyanidins, propelargonidin, protocatechuic-acid, ratanine, rhatany-tannic-acid, tannin and wax. Oligomeric proanthocyanidins were isolated from rhatany root consisted of 2 to 14 flavanol units with mainly 2,3-cis configuration and with a propelagonidin: procyanidin ratio of 65:35. The predominant interflavan linkage was [4,8]. [4,6]-Bonds were present in the higher oligomers, presumably forming branched chain units. The astringency of the drug was mainly due to proanthocyanidins with degrees of polymerization from 5 to 10, and these were also the astringent compounds of rhatany tea and tincture.131 Aroma threshold values: n/a Taste threshold values: n/a

Rhatany Extract CAS No.: CoE No.:

977023-63-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Rhatany. Consumption: Annual: 166.66 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Rhatany. JECFA: n/a Trade association guidelines: FEMA PADI: 9.168 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 5.07 51.23 25.65 1.38

Max. 9.44 72.71 38.20 2.85

2979 n/a

NAS No.:

2979

Individual: 0.0001412 mg/kg/day

IOFI: Natural

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.24 10.69 30.41

Max. 5.21 13.29 45.95

Aroma threshold values: n/a Taste threshold values: n/a

RHODINOL Synonyms: l-Citronellol; (3,7-Dimethyl-6-octen-1-ol); 3,7-Dimethyl-7-octen-1-ol; alphaCitronellol; 2,6-Dimethyl-1-octen-8-ol; 3,7-Dimethyloct-7-en-1-ol; 7-Octen-1-ol, 3,7-dimethyl- (8CI) (9CI); Rhodinol CAS No.: CoE No.:

6812-78-8 [141-25-3] n/a

FL No.:

02.228

FEMA No.:

2980

EINECS No.:

205-473-9

JECFA No.:

n/a

NAS No.:

2980

Description: Rhodinol has a very pleasant, rose-like odor. Consumption: Annual: 128.33 lb Individual: 0.0001087 mg/kg/day Regulatory Status: CoE: n/a 131 Scholz

and Rimpler. (1989). Planta Med. 55, 379.

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.208 mg Empirical Formula/MW:

1677

IOFI: Nature Identical

C10H20O/156.26 Specifications: (FCC, 1996) Angular rotation Between –4∞ and –9∞

Refractive index

Appearance

Solubility

Assay Esters

Colorless liquid 82.0% (min) of total alcohol as C10H20O 1.0% as citronelly acetate

Specific gravity

1.463-1.473 One ml is soluble in 1.2 ml 70% alcohol; soluble in most fixed oils and in propylene glycol; insoluble in glycerin 0.860-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.72 5.99 26.97 2.23

Max. 3.55 7.96 31.00 3.81

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 2.57 10.32 1.75 4.65

Max. 3.90 10.32 2.84 6.26

Synthesis: By fractional distillation of Reunion geranium oil. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, floral, rose, green and sweet with a citrus nuance. Natural occurrence: Reported found in geranium oil.

RHODINYL ACETATE Synonyms: alpha-Citronellyl acetate; 3,7-Dimethyl-7-octen-1-ol acetate; 3,7-Dimethyl-7octen-1-yl acetate; 7-Octen-1-ol, 3,7-dimethyl-, acetate (8CI) (9CI); Rhodinol acetate; Rhodinyl acetate CAS No.: CoE No.:

141-11-7 n/a

FL No.: EINECS No.:

09.033 205-458-7

FEMA No.: JECFA No.:

2981 60

NAS No.:

2981

Description: Rhodinyl acetate has a characteristic, fresh, rose-like odor. It has an analogous taste on dilution, bitter when concentrated. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Trade association guidelines: FEMA PADI: 1.457 mg Empirical Formula/MW:

IOFI: Artificial

C12H22O2/198.30 Specifications: (FCC, 1996) Acid value 1.0 (max) Angular rotation Between –2∞ and –6∞

Boiling point Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay

87.0% (min) of total esters as C12H22O2

Specific gravity

220∞C 1.450-1.458 1 ml is soluble in 2 ml 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water 0.895-0.908

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.75 8.97 1.54

Max. 1.08 10.76 2.77

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.72 1.12 4.97

Max. 2.96 2.10 6.83

Synthesis: By acetylation of rhodinol from geranium oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL BUTYRATE Synonyms: Citronellyl butyrate; Butanoic acid, 3,7-dimethyl-7-octenyl ester (9CI); 3,7Dimethyl-7-octenyl butanoate; Rhodinyl butyrate CAS No.: CoE No.:

141-15-1 n/a

FL No.: EINECS No.:

n/a 205-462-9

FEMA No.: JECFA No.:

2982 68

NAS No.:

2982

Description: Rhodinyl butyrate has a fruity, sweet odor similar to rose with a sweet taste reminiscent of blackberry. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.996 mg IOFI: Nature Identical Empirical Formula/MW: C14H26O2/226.36

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Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to yellowish or greenish liquid 90.0% (min) 137∞C

Refractive index 1.446-1.4560 1 ml is soluble in 8 ml 80% alcohol; Solubility 1 ml is soluble in 1 ml 90% alcohol Specific gravity 0.880-0.895

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 0.68 4.43 27.30 1.37

Max. 1.83 7.32 51.10 2.57

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.63 0.46 2.30

Max. 1.07 0.77 4.27

Synthesis: By esterification of rhodinol, as for geraniol and linalool. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in geranium essential oil.

RHODINYL FORMATE Synonyms: Citronellyl formate; 3,7-Dimethyl-7-octen-1-ol formate; 7-Octen-1-ol, 3,7-dimethyl-, formate (8CI) (9CI); Rhodinyl formate CAS No.: CoE No.:

141-09-3 n/a

FL No.: EINECS No.:

09.079 205-456-6

FEMA No.: JECFA No.:

2984 56

NAS No.:

2984

Description: Rhodinyl formate has a rose-like, leafy odor with a bittersweet taste suggestive of cherry. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.725 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.26 Specifications: (FCC, 1996) Acid value

2.0 (max)

Boiling point

Appearance

Colorless to slightly yellow

Solubility

220∞C 1 ml is soluble in 2 ml 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

85.0% (min) of total esters as C11H20O2

Specific gravity

0.901-0.908 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.91 3.92 1.13

Max. 1.83 5.88 2.26

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.94 0.87 3.26

Max. 1.95 1.21 4.51

Synthesis: By treating rhodinol with formic acid; the rhodinol is extracted from geranium essential oil; its composition is dependent on the geraniol–citronellol ratio existing in the rhodinol used for esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Geranyl and citronellyl formate have been found in geranium essential oil; rhodinyl formate as such has not been reported found in nature.

RHODINYL ISOBUTYRATE Synonyms: Citronellyl isobutyrate; 3,7-Dimethyloct-7-enyl isobutyrate; Propanoic acid, 2methyl-, 3,7-dimethyl-7-octenyl ester (9CI); Rhodinyl isobutyrate CAS No.: CoE No.:

138-23-8 n/a

FL No.: EINECS No.:

n/a 205-318-5

FEMA No.: JECFA No.:

2983 74

NAS No.:

2983

Description: Rhodinyl isobutyrate has a fruity, sweet, floral odor with a fruity, floral, pineapple-like flavor, intensely sweet. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.594 mg IOFI: n/a Empirical Formula/MW: C14H26O2/226.26 Specifications: (JECFA, 1997) Appearance Colorless to pale-yellow, oily liquid Assay

85.0% (min)

Boiling point 260∞C

Refractive index 1.488-1.453 Soluble in alcohol; insoluble Solubility in water Specific gravity 0.881-0.891

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 0.97

Max. 1.85

Food Category Gelatins, puddings

Usual Max. 1.06 2.79 (Part 1 of 2)

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1681

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 2.98 1.56

Max. 5.03 2.91

Food Category Nonalcoholic beverages Soft candy

Usual Max. 0.75 1.59 2.48 4.37 (Part 2 of 2)

Synthesis: From rhodinol and isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL ISOVALERATE Synonyms: Citronellyl isovalerate; Rhodinyl-b-methylbutyrate; Butanoic acid, 3-methyl-, 3,7-dimethyl-7-octenyl ester, (S)-(9CI); (S)-3,7-Dimethyloct-7-enyl isovalerate; Rhodinyl isovalerate CAS No.: CoE No.:

7778-96-3 n/a

FL No.: EINECS No.:

09.465 231-919-7

FEMA No.: JECFA No.:

2987 77

NAS No.:

2987

Description: Rhodnyl isovalerate has a lasting, deep, sensual, red rose-like fragrance and bittersweet flavor reminiscent of cherry. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.010 mg IOFI: Artificial Empirical Formula/MW: C15H28O2/240.38 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 270∞C Refractive index 1.447

Specific gravity

Soluble in alcohol; practically insoluble in water 0.8829

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.54 5.17 2.18

Max. 2.51 7.19 3.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: Prepared from rhodinol and isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 1.58 1.30 4.68

Max. 2.61 2.23 6.63

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RHODINYL PHENYLACETATE Synonyms: Citronellyl phenylacetate; Rhodinyl a-toluate; Acetic acid, phenyl-, 3,7dimethyl-7-octenyl ester (8CI); Benzeneacetic acid, 3,7-dimethyl-7-octenyl ester, (S)(9CI); (S)-3,7-Dimethyloct-7-enyl phenylacetate; 3,7-Dimethyl-7-octenyl phenylacetate; Phenylacetic acid 3,7-dimethyl-7-octenyl ester; Rhodinyl alpha-toluate; Rhodinyl phenylacetate CAS No.: CoE No.:

10486-14-3 FL No.: n/a EINECS No.:

09.791 234-003-5

FEMA No.: JECFA No.:

2985 n/a

NAS No.:

2985

Description: Rhodinyl phenylacetate has an odor reminiscent of rose absolute with a honeylike undertone. It has a very sweet, rose-honey taste. Consumption: Annual: <1.00 lb Individual: 0.0000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.568 mg IOFI: Artificial Empirical Formula/MW: C18H26O2/274.26 Specifications: (Burdock, 1997) Acid value Appearance Assay

1.0 (max) Colorless to very pale-yellowgreenish liquid 92-95% (min)

Flash point

Refractive index 1.5000-1.5040 at 20∞C Solubility

Boiling point Approx. 340∞C

>100∞C

Specific gravity

1:3 in 90% alcohol; insoluble in alcohol 0.965-0.972 at 25∞/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.71 2.92 0.98

Max. 1.48 4.83 1.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.68 0.87 2.57

Max. 1.46 1.26 4.21

Synthesis: By esterification of rhodinol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Waxy and floral with powdery nuances. Natural occurrence: Not reported found in nature.

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RHODINYL PROPIONATE Synonyms: Citronellyl propionate; 7-Octen-1-ol, 3,7-dimethyl-, propionate; Rhodinyl propionate CAS No.: CoE No.:

105-89-5 n/a

FL No.: EINECS No.:

09.141 203-343-6

FEMA No.: JECFA No.:

2986 64

NAS No.:

2986

Description: Rhodinyl propionate has a sweet odor reminiscent of rose and geranium with a verbena-like undertone. It has a rich, sweet flavor. Consumption: Annual: <1.00 lb Individual: 0.0000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.691 mg IOFI: Artificial Empirical Formula/MW: C13H24O2/212.26 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 255∞C Refractive index 1.46

Specific gravity

Soluble in alcohol; practically insoluble in water 0.910

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.17 3.34 1.94

Max. 2.09 4.85 3.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.06 1.02 3.04

Max. 2.11 1.82 4.69

Synthesis: From rhodinol and propionic acid (or anhydride) Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHUBARB (GARDEN ROOT) Botanical name: Rheum officinale Baill., R. palmatum L. and other species or hybrids of Rheum grown in China (rhubarb root); R. rhaponticum L. (rhubarb garden root) Botanical family: Polygonaceae Foreign names: Rabarbaro (It.) CAS No.: CoE No.:

977035-94-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6140

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Description: R. palmatum, or Chinese rhubarb, is a large, herbaceous, perennial plant with thick rhizomes that branch out after the first 2 to 3 years of growth. Its radical leaves split when the plant is 2 years old. R. palmatum grows in Tibet and western China, especially in high-altitude areas with dry climate. R. officinale differs from R. palmatum in that the leaves are divided in large, indented lobes; the bark is not red-dotted as that of R. palmatum, and the inflorescence is enlarged at the top. The plant flowers after 3 years and forms a flower-bearing stalk up to 2 to 3 m (7 to 10 ft) in height, with a long ear consisting of small, white-yellowish flowers (May to June). It grows in the high-altitude areas of Tibet and China. R. rhaponticum is a perennial, herbaceous plant growing up to 1 to 2 m (3 to 7 ft) in height. It has a thick rhizome, erect stalk, numerous leaves and white-yellowish flowers in a terminal cluster. It is native to central Asia and extensively cultivated in Europe. The parts used are the skinned rhizomes and roots of R. rhaponticum. The dried product has various appearances, depending on the origin of the plant. Chinese rhubarb is classified by shape – flat, derived from large, cylindrical rhizomes split in the middle, or round. The rhizome is heavy, hard, orange-yellow or reddish gray, exhibiting irregular, granular fractures. The characteristic star-shaped nodules, not present in the roots, are apparent. The Chinese rhubarb rhizome exhibits a radius larger than that of R. rhaponticum. The two varieties may also be differentiated by the harsher odor of R. rhaponticurn as compared to Chinese rhubarb. Under Wood's fluorescent light, the reddish-brown color of Chinese rhubarb remains unaltered, whereas that of R. rhaponticum changes from violet to blue on addition of ammonia. Rhubarb has a bitter-tonic flavor. Derivatives: Fluid extract (tannin-free or not), soft aqueous extract, dried aqueous extract, dried alcohol-water extract and tincture (20% in 65 to 70% ethanol). Consumption: Annual: 198,333.33 lb Individual: 0.1680 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Chinese rhubarb contains from 2.5 to 4.5% anthracene compounds both in the reduced and oxidized state (free or bound as glucosides). It contains chrysophanic acid, rhabarberone, alizarin, cinnamic and gallic acids and tannins. A main constituent is also calcium oxalate. The content in anthracene compounds of R. rhaponticurn is 1.9 to 2.5%. This variety also contains rhaponticin. Tyrosinase inhibitory activity-guided fractionation and chemical analysis of acetone extract of the rhizomes led to the isolation of two potent compounds, 3,4',5-trihydroxystilbene-4'-O-b-D-(2"-O-galloyl)glucopyranoside and 3,4',5-trihydroxystilbene-4'-O-b-D-(6"-O-galloyl)glucopyranoside. These compounds showed a competitive inhibition against tyrosinase and also inhibit melanin biosynthesis.132 Hydroxyanthraquinones from R. officinale Baill (Dahuang) have also been isolated.133 Aroma threshold values: n/a Taste threshold values: n/a

Rhubarb Root CAS No.: CoE No.:

977039-94-3 n/a

FL No.: EINECS No.:

132 Iida et al. (1995). Planta Med. 61, 425. 133 Yang et al. (1999). J. Chromatogr. A 858,

103.

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6141

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Description: The method of curing or preparing Asiatic rhubarb for the market varies somewhat in different localities. In China it is as follows: The roots are dug up, cleansed, cut in pieces and dried on stone tables, and heated beneath by fire. During the process, the roots are frequently turned. They are afterward pierced, strung upon cords and further dried in the sun. Rhubarb has a somewhat peculiar, aromatic odor, bitter, somewhat astringent taste. When chewed, rhubarb feels gritty between the teeth and imparts a yellow color to the saliva. Also see above, Rhubarb (Garden root). Consumption: Annual: 1800.00 lb Individual: 0.001525 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Rhubarb. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a D-RIBOSE

Synonyms: D-Ribo-2,3,4,5-tetrahydroxyvaleraldehyde CAS No.: CoE No.:

50-69-1 n/a

FL No.: EINECS No.:

n/a 200-059-4

FEMA No.: JECFA No.:

3793 n/a

NAS No.:

n/a

Description: D-Ribose is a carbohydrate, or sugar, used by all living cells and is an essential component in living organisms for energy production. It has a sweet taste. Consumption: Annual: 70.00 lb Individual: 0.001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW:

C5H10O5/150.13 Specifications: Appearance Assay

White powder 99% (min)

Heavy metals (as Pb) Not more than 10 mg/kg Solubility Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fish products Gravies Meat products

Usual 200.00 500.00 500.00 500.00

Max. 1000.00 1000.00 1000.00 1000.00

Synthesis: By fermentation technology.

Food Category Poultry Snack foods Soups

Usual 500.00 200.00 500.00

Max. 1000.00 1000.00 1000.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled crab, hen egg, catfish, whitefish, haddock, stored beef, stored veal, milk, applesauce, potato, rapeseed, roasted coffee, fresh coffee and shrimp.

ROSE Botanical name: Rosa damascena Mill., R. alba L., R. centifolia L., R. gallica L. and varities of these species Botanical family: Rosaceae Foreign names: Rose (Fr.), Rose (Ger.), Rosa (Sp.), Rosa (It.) Description: Rose grows as a plant, shrub, bush, or thicket. The flowers exhibit a five-petal calyx and a multiple five-petal corolla. Like the corolla, the seeds are inserted in the calyx. The plant is of Asiatic origin. Countries where rose is extensively cultivated for extractive purposes include Bulgaria, Turkey, Morocco, France and Italy. The parts used are the flowers, buds, leaves and fruit (hips). Rose has a deep, warm, rich rose odor with a slightly bitter, sharp flavor at high concentrations; pleasant on dilution. The fragrance of the rose flower, captured by extraction, is one of the most valuable flavor and fragrance products used. The most common aroma concentrates of rose are rose oil and rose water, derived from steam distillation; and rose concrete and rose absolute from solvent extraction. Of these, rose oil and rose concrete are produced in the largest quantities. The choice of rose derivatives for flavor application is often determined by the feasibility of introducing water-soluble b-phenethyl alcohol into the flavor complex. This component is present in large quantities in the extracts: it is almost absent in distillates and may, therefore, have a significant effect on the resulting aroma. Derivatives: Rose absolute, concrete, leaf absolute, rose oil Moroccan (an essential oil) and rose otto (the Bulgarian essential oil). Also distillation water, fluid extract and tincture (20% in 30 to 40% ethanol and 15% in 60% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of rose derivatives include linalool, b-phenethyl alcohol, l-citronellol, nerol, geraniol, eugenol, aldehydes, esters and stearopten (paraffins). Aroma threshold values: n/a Taste threshold values: n/a

Rose Absolute CAS No.: CoE No.:

977091-93-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2988 n/a

NAS No.:

2988

Description: Rose absolute is prepared from the concrete by extraction with alcohol. The absolute has a typical rose odor. The phenylethyl alcohol content of its volatile portion is 60

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to 70%. Typically, solvent extraction yields about 10 times that obtained by steam distillation, in the order of 0.1 to 0.2% (1 to 2 ml concrete/kg flowers). Phenyl-ethyl alcohol is a major oil component, but because of its solubility in water it is usually lost in the distillation water unless collected as rose water. This alcohol is, however, present in the absolute extracted by solvent. Also see above, Rose. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Rose. JECFA: n/a Trade association guidelines: FEMA PADI: 0.268 mg IOFI: Natural Physical–chemical characteristics: Rose absolute is a reddish liquid. The physical–chemical constants of extracts and distillates are strongly dependent on the type of material used for extraction. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.57 1.01 96.71 0.78

Max. 1.13 1.86 157.70 1.67

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 1.64 0.53 0.83

Max. 1.47 1.64 0.71 1.56

Composition: The antiviral activities of nine compounds isolated from the methanol extract were compared. The tetrahydroxyflavanone (kaempferol, 1) was effective in reducing the maturation of infectious progeny virus apparently due to selective inhibition of the viral protease. On the other hand, the pentahydroxyflavone (quercetin, 2) and two 3-substituted derivatives of kaempferol appeared to inhibit HIV-infection by preventing binding of gp120 to CD4. 2-Phenylethanol-O-(6-O-galloyl)-beta-D-glucopyranoside 8 interacted irreversibly with gp120 and neutralized virus infectivity.134 Aroma threshold values: n/a Taste threshold values: n/a

Rose Bud CAS No.: CoE No.:

977029-67-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Rose. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Rose. JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

134 Mahmood

et al. (1996). Biochem. Biophys. Res. Commun. 229, 73.

n/a n/a

NAS No.:

6212

Individual: n/a

IOFI: Natural

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Rose, Bulgarian, True Otto Oil Other names: Attar rose; Attar of rose; Concrete rose Bulgarian; Concrete rose exotique; Concrete rose Morocco; Concrete rose Turkish; Essence of rose; Integral rose; Oil of rose blossom; Oil of rose Bulgarian; Oils, rose; Otto of rose; Otto rose; Rose absolute; Rose absolute, damascena; Rose blossom oil; Rose centifolia oil, Rose concrete, Rose damascena absolute; Rose damascena oil; Rose de grasse; Rose de mai; Rose de mai oil; Rose leaf oil; Rose oil; Rose oil Bulgarian; Rose oil, damascena; Rose otto; Rose otto Turkish extra; Rosenol; Rosewood oil; Stearoptenes, rose; Turkish rose otto CAS No.: CoE No.:

8007-01-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2989 n/a

NAS No.:

2989

Description: In general, Rose Bulgarian true otto oil (from R. damascena Mill.) is steam-distilled from the flowers, but this requires a high degree of skill. The distillation waters usually are redistilled and this is combined with the original distillate. It has characteristic odor and taste of rose. Consumption: Annual: 108.33 lb Individual: 0.0000918 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.105 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Heavy metals (as Pb) Refractive index

Between –1∞ and –4∞

Solubility

Passes test Between 0.848 and Specific gravity 0.863 at 30∞/15∞

Passes test Between 1.457 and 1.463 at 30∞C

Physical–chemical characteristics: Rose otto oil is a pale-yellow or olive-yellow liquid that precipitates colorless crystals of stearopten at temperatures below 21∞C; the liquid supernate is known as the elaeopten. Bulgarian rose otto has different physical–chemical constants depending on the growing site. Essential oil composition: Although rose oil is a very complicated mixture of over 100 different components, the major compound recovered from the blossom is phenylethyl alcohol. The other main components are the rose alcohols geraniol, citronellol and nerol. Several other components are present in very small amounts, but are very important for the overall quality of the oil. For example, the compound damascenone, an important odor constituent, is present in a relatively minor amount. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.36 0.36 4.05 0.27

Max. 1.05 1.02 6.82 0.89

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.28 10.39 0.20 0.54

Max. 0.98 81.43 0.38 1.29

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Floral, sweet, rose, fruity and perfume.

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1689

Rose Flowers CAS No.: CoE No.:

977029-69-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Rose. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6213

Individual: n/a

IOFI: Natural

Rose Hips Extract CAS No.: CoE No.:

977021-37-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2990 n/a

NAS No.:

2990

Description: Commonly derived from R. canina L., R. rugosa Thunb., R. acicularis Lindl. or R. cinnamomea L. and other species of rose. Rose hips grow from a perennial plant, their thorny branches giving way to pink and white flowers and scarlet fruits called “hips.” Rose hips are the ripe ovaries or the fruit of roses forming on branches after flower. Also see above, Rose. Consumption: Annual: 1316.66 lb Individual: 0.001115 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Reported uses: (FEMA, 1994) n/a Composition: Chromatographic analyses revealed major carotenoids in fruits of R. canina as b-carotene, lycopene, b-chryptoxanthin, rubixanthin, zeaxanthin and lutein.135 Fresh rose hips contain 0.5 to 1.7% vitamin C. Besides vitamin C, rose hips also contain vitamins A, B1, B2, B3 and K. Other constituents of rose hips include pectin, tannins, malic and citric acids, flavonoids, red and yellow pigments, vanillin and several minor components. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2000 ppm: Woody, caramellic, herbal, dried fruit and cereal with tea-like nuances.

Rose Leaves CAS No.: CoE No.:

977029-70-1 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Rose. 135 Hodisan

et al. (1997). J. Pharm. Biomed. Anal. 16, 521.

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6211

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Individual: n/a

IOFI: Natural

Rose Water Stronger CAS No.: 8030-26-0 FL No.: n/a FEMA No.: 2993 NAS No.: 2993 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: See above, Rose. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.305 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 180.00 208.70 140.00

Max. 220.00 227.60 155.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 45.00 50.00 117.20 131.70 195.00 220.00

Aroma threshold values: n/a Taste threshold values: n/a

ROSELLE Botanical name: Hibiscus sabdariffa L. Botanical family: Malvaceae Foreign names: Carcadé (Fr.), Carcadé (Ger.), Carcadé (Sp.), Carcadé (It.) CAS No.: CoE No.:

977017-88-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6357

Description: Roselle is an annual herb native to Africa and is cultivated today in various tropical and subtropical countries. The plant has wedge-shaped, palmate, nervate leaves (the lower leaves, ovate and cleft; the upper ones, acute and dentate) thickening at the top of the branches and bearing a large, axillary, short-petioled flower. The yellow-petaled flowers drop off, leaving protective sepals; these swell into succulent “fruit.” The fruits consist of five-celled capsules containing glabrous, kidney-shaped seeds. The parts used are the fleshy calyxes of flowers, commercially available as dried reddish-brown fragments, approximately 3 to 5 cm (1 to 2 in.) long. Roselle has a pleasant, slightly sour flavor with a faint fruital odor. The fruit has astringent properties.

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Derivatives: Infusion, concrete, absolute. The absolute is prepared by alcoholic extraction of the concrete. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Reported uses: Whenever permitted, the fleshy calyxes are used to make tarts, jelly and a sour drink. The derivatives find limited use in liqueur formulations. Physical–chemical characteristics: The infusion is a purple-red liquid with an agreeable, slightly acid taste caused by the presence of tartaric and citric acids. The dark-brown concrete, obtained by petroleum ether extraction, exhibits a faint, fruital odor. Composition: Hibiscus acid and its 6-methyl ester were, respectively, isolated as active principles from the 50% methanol and acetone extracts of roselle tea, which had high inhibitory activity toward porcine pancreatic a-amylase.136 Aroma threshold values: n/a Taste threshold values: n/a

ROSEMARY Botanical name: Rosmarinus officinalis L. Botanical family: Labiatae Other names: Rosemary, Old Man Foreign names: Rosmarin (Fr.), Rosmarin (Ger.), Romero (Sp.), Rosmarino (It.) CAS No.: CoE No.:

977002-36-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2991 n/a

NAS No.:

2991

Description: Rosemary, a dense, evergreen shrub growing up to 2 m (6.5 ft) tall, has highly branched (either erect or prostrate) linear leaves, axillary inflorescences and light-blue flowers (bloom in late winter and early spring). It is native to the Mediterranean regions and is extensively cultivated for extractive use in Spain, France, Tunisia, Morocco, the former Yugoslavia and Italy. The entire plant is used, excluding the woody parts; also just the leaves. Rosemary has a strong, fresh, woody, herbaceous odor and a warm, spicy flavor. Derivatives: Fluid extract, tincture (20% in 70% ethanol) and oleoresin Consumption: Annual: 515,000.00 lb Individual: 0.4364 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 428.717 mg IOFI: Natural Composition: The leaves of rosemary contain 0.5 to 2.5% of volatile oil, the major components of which include monoterpene hydrocarbons (a-pinene ~22%, b-pinene ~2%), cam-

136 Hansawasdi

et al. (2000). Biosci. Biotechnol. Biochem. 64, 1041.

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phene (~11%), camphor (10 to 20%), limonene, cineole, borneol (~2%), linalool and verbinol. Flavonoids of the plant include diosmin, diosmetin, luteolin, apigenin and histidulin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Gravies Meat products

Usual Max. 31.00 76.00 1691.00 4097.00 439.90 746.60 32.99 81.85 312.90 1435.00

Food Category Nonalcoholic beverages Other grains Processed vegetables Snack foods Soups

Usual Max. 814.40 2232.00 31.40 31.40 947.80 1995.00 417.00 445.00 13.76 18.53

Aroma threshold values: n/a Taste threshold values: n/a

Rosemary Oil Other names: Oil of rosemary; Oils, rosemary; Rosemary absolute; Rosemary oil, absolute CAS No.: CoE No.:

8000-25-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2992 n/a

NAS No.:

2992

Description: Obtained by steam distillation with yields of approximately 0.5 to 1.2% from the fresh, flowering tops. It has a characteristic odor of rosemary and a warm, camphoraceous taste. Spanish rosemary essential oil has the largest production. Consumption: Annual: 3250.00 lb Individual: 0.002754 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Rosemary. JECFA: n/a Trade association guidelines: FEMA PADI: 2.974 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –5∞ and +10∞

Not less than 1.5% of esters, calculated as bornyl acetate (C12H18O) Not less than 8.0% of Assay for total borneol borneol (C10H18O) Heavy metals (as Pb) Passes test Assay for esters

Refractive index

Between 1.464 and 1.476 at 20∞C

Solubility in alcohol

Passes test

Specific gravity

Between 0.894 and 0.912

Physical–chemical characteristics: It is a colorless or pale-yellow liquid with varying physical–chemical constants, depending on the source. Essential oil composition: Main constituents include a-pinene, camphene, cineol, camphor and bornyl alcohol (10 to 15%). The volatile or essential oil of rosemary is also reported to include 1,8-cineole, a- and b-pinene, camphor, bornylacetate, camphene, linalool, dlimonene, borneol, myrcene, terpineol and caryophyllene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 3.15 8.96 9.98

Max. 4.33 11.50 19.34

Food Category Hard candy Meat products Nonalcoholic beverages

Usual Max. 23.83 23.83 13.31 26.17 2.77 3.77 (Part 1 of 2)

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1693

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 3.34 4.02

Max. 4.79 5.03

Food Category Soft candy

Usual 7.13

Max. 8.72

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Rosemary Oleoresin CAS No.: CoE No.:

977029-68-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6388

Description: Rosemary oleoresin is a purified extract of rosemary from which nearly all of the characteristic rosemary odor and flavor have been removed, leaving a faint note of cooked herbs. Also see above, Rosemary. Consumption: Annual: 6833.33 lb Individual: 0.005790 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Rosemary oleoresin contains antioxidants, which retard the oxidation of lipids (rancidity). Two of the compounds reported from oleoresin are rosmarinic acid and rosmaridiphenol. Aroma threshold values: n/a Taste threshold values: n/a

RUE Botanical name: Ruta graveolens L. Botanical family: Rutaceae Foreign names: Rue (Fr.), Raute (Ger.), Ruda (Sp.), Ruta (It.) CAS No.: CoE No.:

977051-88-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2994 n/a

NAS No.:

2994

Description: Rue is a biennial or perennial herb widespread in arid areas of southern Europe and North Africa. It has sparse leaves with two to three buds and yellow flowers (May to July) with a strong characteristic odor. It grows to 0.5 m (20 in.) in height. Several other varieties of rue are known, including R. bracteosa, R. montana L., and R. calepensis. The parts used are the leaves and fresh blooming plants. Rue has an herbaceous odor (fruity, orange note) and a sharp, burning, acrid taste. Derivatives: Infusion (2%), fluid extract and tincture (20% in 50% ethanol) Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1698 FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.222 mg IOFI: Natural Composition: The main constituents include methylnonyl ketone, methylheptyl ketone (ca. 90%), methyl-n-octyl ketone, pinene, l-limonene, cineol and acids. The dried product contains rutin, quercetin, furocoumarins and alkaloids of the quinoline group. The numbers of compounds detected at concentrations above 0.01% (w/w) in the extracts from leaves, flowers, stems and roots of R. graveolens L. were 78, 45, 25 and 24, respectively. 2-Nonanone (8.9%), 2-undecanone (13.4%), chalepensin (13.0%) and geijerene (19.3%) were the main constituents found in the extracts from rue leaves, flowers, stems and roots, respectively.137 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.00 0.60

Max. 1.20 1.90

Food Category Nonalcoholic beverages Soft candy

Usual 0.60 1.20

Max. 1.30 1.40

Aroma threshold values: n/a Taste threshold values: n/a

Rue Oil Other names: Oil of rue; Oils, rue; Ruta graveolens oil CAS No.: CoE No.:

8014-29-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2995 n/a

NAS No.:

2995

Description: The oil is obtained by steam distillation of the fresh blossoming plant in 0.5 to 0.8% yields. The oil has a characteristic fatty odor. Consumption: Annual: 11.66 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Rue. JECFA: n/a Trade association guidelines: FEMA PADI: 1.198 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –1∞ and +3∞ Not less than 90.0% of ketones, calculated as Assay methyl nonyl ketone (C11H22O) Heavy metals (as Pb) Passes test Between 1.430 and Refractive index 1.440 at 20∞C

Solidification point

Between 7.5 and 10.5∞C

Solubility in alcohol

Passes test

Specific gravity

Between 0.826 and 0.838

Physical–chemical characteristics: The oil is a yellow to yellow-amber liquid. It is soluble in most fixed oils and in mineral oil, but is relatively insoluble in glycerin and propylene gly-

137 Stashenko

et al. (2000). J. Biochem. Biophys. Methods 43, 379.

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col. The essence exhibits different physical–chemical constants depending on the growing site. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.61 5.63 1.00 3.59

Max. 2.57 8.55 1.00 5.41

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.52 0.63 2.21 5.44

Max. 1.51 0.63 4.03 7.50

Aroma threshold values: n/a Taste threshold values: n/a

RUM ETHER Synonyms: Ethyl oxyhydrate; Ethyl oxy-hydrate; Ethyl oxyhydrate; Pyroligneous acids, reaction products with Et alc., distillates; Pyroligneous acids, reaction products with ethyl alc, distillates); Rum ether CAS No.: CoE No.:

8030-89-5 n/a

FL No.: EINECS No.:

n/a 232-449-5

FEMA No.: JECFA No.:

2996 n/a

NAS No.:

2996

Description: Rum ether has a rum-like odor and flavor. A gas chromatographic analysis of rum ether has led to the identification of 22 components in varying concentrations (as low as 50 ppm); caramel is added to the rum ether for coloring purposes; in general, the addition of rum ether to the finished liquor does not exceed 2 to 3% for flavoring purposes. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 44,666.67 lb Individual: 0.03785 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.201 mg IOFI: Nature Identical Empirical Formula/MW: n/a Specifications: (FCC, 1996) Alcohol content

Minimum 14% by volume at 15.56∞C

Ester value

Minimum 25

Appearance

Colorless liquid

Solubility

Miscible with alcohol, glycerin, propylene glycol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 196.90 219.00 254.00 167.00 133.60

Max. 584.50 419.70 823.30 167.00 179.40

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 11.53 21.63 178.10 383.30 160.00 200.00 37.42 73.21 178.70 273.10

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Synthesis: Place 95% ethanol and manganese dioxide in the reaction flask equipped with distillation apparatus; add pyroligneous acid and finally sulfuric acid (66∞Be) slowly with agitation, maintaining the final temperature below 40 to 50∞C; the mixture is then distilled under atmospheric pressure and the fraction distilling between 60 and 100∞C is collected; finally, the collected fraction undergoes rectification; the rectified fraction exhibits a boiling range between 65 and 98∞C; average yield is 98% based on the amount of ethanol used. Sometimes the distillate is further divided into two additional fractions – one more, and one less rich in acetaldehyde; the amount of starting material employed varies between the following limits: ethanol (95%) 12 to 25 kg, pyroligneous acid (12% acetic acid) 10 to 16 kg, sulfuric acid (66∞Be) 3 to 8 kg, manganese dioxide 2 to 5 kg. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Burnt, smoky, woody, caramellic with rum and brandy notes. Natural occurrence: No data found.

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1697

S SACCHARIN, SODIUM SALT Synonyms: Artificial sweetening substanz gendorf 450; 1,2-Benzisothiazol-3(2H)-one 1,1dioxide, sodium salt; 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (9CI); 1,2Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt, dihydrate; 1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt (8CI); 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, sodium salt, dihydrate; Saccharin sodium; Saccharin, sodium salt; Saccharin soluble; Saccharine soluble; Saccharinnatrium; Saccharoidum natricum; Saxin; Sodium 1,2 benzisothiazolin-3-one 1,1-dioxide; Sodium benzosulphimide; Sodium o-benzosulfimide; Sodium o-benzosulphimide; Sodium 2-benzosulphimide; Sodium saccharide; Sodium Saccharin; Sodium saccharinate; Sodium saccharine; Soluble gluside; Soluble saccharin; o-Sulfonbenzoic acid imide sodium salt; Sulphobenzoic imide, sodium salt CAS No.: CoE No.:

128-44-9 n/a

FL No.: EINECS No.:

n/a 204-886-1

FEMA No.: JECFA No.:

2997

NAS No.:

2997

Description: Saccharine sodium salt has no odor but has an intensly sweet taste. Consumption: Annual: 1,098,333.33 lb Individual: 0.9307 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 145.116, 150.141, 150.161, 180.37, 145.126, 145.131, 145.136, 145.171, 145.181 FDA (other): Approved as an excipient. (CDER, 1996) JECFA: ADI: 0-5 (1993) Trade association guidelines: FEMA PADI: 1.574 mg IOFI: n/a Empirical Formula/MW: C7H4NO3SNa/182.18 Specifications: (Burdock, 1997) White, crystalline powder (dihydrate form) or monochromic, white crystals (saccharine insoluble form) Boiling point >200∞C

Appearance

Melting point

228.8-229.7∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit juice Gelatins, puddings Hard candy

Usual 0.34 0.50 0.40 160.00 0.12 0.11 0.15 1.83

Synthesis: n/a Aroma threshold values: n/a

Max. 0.39 0.69 0.87 160.00 0.15 0.41 0.23 1.83

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Soft candy Sugar substitutes Sweet sauce

Usual 0.17 0.30 0.10 0.20 0.21 0.05 25.00 0.50

Max. 0.20 0.30 0.10 0.40 0.29 0.24 25.00 0.50

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Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SAFFRON Botanical name: Crocus sativus L. Botanical family: Iridaceae Other names: Crocus; Picrocrocin Foreign names: Safran (Fr.), Safran (Ger.), Azafran (Sp.), Zafferano (It.) CAS No.: CoE No.:

977051-90-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2998 n/a

NAS No.:

2998

Description: True saffron is native to Asia Minor and southern Europe. Several varieties of C. sativus L. are known and cultivated in various countries (e.g., France, Spain, Turkey, Greece and Italy). The varieties C. sativus thomasii Ten and C. orsini Parl. are commonly cultivated in Italy. This herbaceous plant is approximately 30 cm (12 in.) tall, has bulbous roots usually branched by smaller fibrous roots, an erect, white, thin scape terminated by purple inflorescences and three red-orange stigmas. The mature stigmas are collected during a short blooming season to produce the spice saffron. Saffron has a sweet, spicy, floral odor with a fatty, herbaceous undertone and a slightly bitter taste. For coloring purposes, the less expensive dried flowers of the American or Mexican saffron (Carthamus tinctorius L., family Compositae) are used in lieu of saffron. However, these varieties have a scarcely perceptible flavor. Derivatives: Tincture (10% in 80% and also lower strength ethanol) Consumption: Annual: 1,016.67 lb Individual: 0.0008615 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: Regarded as a food ingredient rather than as a food additive. Trade association guidelines: FEMA PADI: 38.165 mg IOFI: Natural Composition: The dried stigmas contain picrocrocin, crocin, vitamins B and B2 and a small amount of essential oil (ca 0.30%) that is either solvent-extracted or sometimes steam-distilled for specific uses only. Crocin is a mixture of glycosides. The presence of 2,2,6-trimethyl-4,6 cyclohexidienal causes the characteristic spicy, warm odor of the dried product and tinctures; crocin yields the characteristic, bright orange-yellow color. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Meat products

Usual 150.00 196.00 41.22

Max. 150.00 969.30 199.80

Food Category Nonalcoholic beverages Other grains Soft candy

Usual Max. 0.40 0.40 112.00 112.00 2.00 4.00

Aroma threshold values: n/a Taste threshold values: n/a

Saffron Extract Other names: Crocus extract CAS No.: CoE No.:

84604-17-1 FL No.: n/a EINECS No.:

n/a 283-295-0

FEMA No.: JECFA No.:

2999 n/a

NAS No.:

2999

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Flavor Ingredients

Description: See above, Saffron. Consumption: Annual: 5.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): JECFA: See above, Saffron. Trade association guidelines: FEMA PADI: 3.661 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 2.00 14.82 64.78 12.06

Max. 8.00 24.85 84.78 18.87

1699

Individual: 0.00000423 mg/kg/day

IOFI: Natural

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.93 5.61 16.60

Max. 8.00 11.32 19.85

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Sweet, tobacco, rum, brown, woody and slightly spicy.

SAFROLE Synonyms: 4-Allyl-1,2-methylenedioxybenzene; m-Allylpyrocatechin methylene ether; 3,4Methylenediosyallylbenzene CAS No.: CoE No.:

94-59-7 n/a

FL No.: EINECS No.:

n/a 202-345-4

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Use in foods is prohibited. Safrole has characteristic odor of sassafras. FDA banned the use of oil of safrole and sassafras bark in food, but permits use of edible spices, such as nutmeg and mace, which contain very small quantities of naturally occurring safrole. There is sufficient evidence for the carcinogenicity of safrole in experimental animals. Safrole is combustible when exposed to heat or flame and when heated to decomposition, it emits acrid smoke and fumes. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 FDA (other): n/a JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C10H10O2/162.18 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless to slightly yellow, oily liquid 233-236∞C

Optical rotation

–1∞ to +1∞; –0.3∞ to +0.30∞

Refractive index

1.5360-1.5385 at 20∞C (Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Congealing point

10.0-11.2∞C

Solubility

Flash point

97∞C

Specific gravity

Melting point

11∞C

1:3 in 90% alcohol; insoluble in water; soluble in ether, alcohol, chloroform and most organic solvents 1.092-1.101 at 25∞/25∞C; 1.1001.107 at 15∞C (Part 2 of 2)

Reported uses (ppm): n/a Synthesis: By distillation from the essential oils rich in safrole; an uneconomical synthesis starts with catechol methylene ether reacted with allyl chloride; also 4-allyl alcohol with methylene iodide. Aroma threshold values: Detection: 10 to 160 ppb Taste threshold values: n/a Natural occurrence: Originally isolated in the oil from roots of Sassafras officinale; constituent of several essential oils, such as camphor, nutmeg and cinnamon leaves; the essential oil from the roots of Nemuaron humboldtii contains up to 99% safrole; Brazilian sassafras oil, up to 93%; and American sassafras oil, up to 80%. Also reported found in banana, cinnamon bark and leaf, nutmeg, mace, tamarind, pepper, cocoa, coriander seed, dill herb, dried bonito, lemon balm, ashanti pepper and green maté.

SAGE Botanical name: Salvia officinalis L. Botanical family: Labiatae Other names: Dalmatian sage, English sage; Garden sage; True sage; Scarlet sage; Meadow sage Foreign names: Sauge officinale (Fr.), Salbei (Ger.), Salvia officinale (Sp.), Salvia officinale CAS No.: CoE No.:

977002-44-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3000 n/a

NAS No.:

3000

Description: Sage is a small, evergreen perennial herb that is cultivated or grows wild throughout southern Europe. It has a long, spindle-shaped root; erect, woody stalk with straight branches; opposite spear-shaped leaves; and large, violet flowers (June to September). The plant can attain heights of 60 to 90 cm (2 to 3 ft). The part used is the leaves. Sage has a warm, spicy odor and flavor. Derivatives: Infusion (3%), fluid extract prepared from dried aqueous extract, tincture (20% in 70% ethanol) and oleoresin Consumption: Annual: 2,650,000.00 lb Individual: 2.2457mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 757.488 mg IOFI: Natural Composition: Sage contains 1 to 3% of volatile oil. The chemical constituents include carnosol, salvin, picrosalvin and related ethers, flavonoids, phenolic acids and salvitannin. Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2'-O-b-D-apiofuranosyl)-b-D-glucopyranoside and trans-p-coumaric acid 4-O-(2'-O-b-D-apiofuranosyl)-b-D-glucopyranoside were

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isolated together with 4-hydroxyacetophenone 4-O-(6'-O-b-D-apiofuranosyl)-b-D-glucopyranoside, luteolin 7-O-b-D-glucoside, 7- and 3'-O-b-D-glucuronide, 6-hydroxyluteolin 7-O-bD-glucoside and 7-O-glucuronide, and 6,8-di-C-b-D-glucosylapigenin (vicenin-2).138 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, Oils Gravies

Usual 4770.0 789.4 176.8 127.5

Max. 4770.0 1563.0 207.2 188.4

Food Category Meat products Processed vegetables Soups

Usual Max. 624.0 1857.0 370.0 680.0 365.1 671.1

Aroma threshold values: n/a Taste threshold values: n/a

Sage Oil CAS No.: CoE No.:

8022-56-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3001 n/a

NAS No.:

3001

Description: Obtained by steam distillation of the partially dried leaves with yields ranging from 0.5 to 1.0%. Depending on the growing site and even the harvesting time, the oils may exhibit widely different physical–chemical constants. The oil has a characteristic thujone odor. Dalmatian sage oil is considered the best quality. Dalmatian sage serves as the standard sage to which others are compared, as it is considered to possess the finest and most characteristic sage aroma. Sage oil, Spanish type (described below) is obtained from the plants of Salvia lavandulaefolia Vahl. or S. hispanorium Lag. Consumption: Annual: 18,333.33 lb Individual: 0.01553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Sage. JECFA: n/a Trade association guidelines: FEMA PADI: 10.035 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +2∞ and +29∞

Refractive index

Between 1.457 and 1.469 at 20∞C

Assay

Not less than 50% of ketones, calculated as thujone (C10H16O)

Saponification value

Between 5 and 20

Solubility in alcohol

Passes test

Specific gravity

Between 0.903 and 0.925

Ester value after Between 25 and 60 acetylation Heavy metals (as Pb) Passes test

Note: The above specifications are for Dalmatian oil. Physical–chemical characteristics: The oil is a mobile, almost colorless to pale-yellow liquid. It is soluble in most fixed oils and mineral oil. Frequently the solutions in mineral oil are opalescent. It is slightly soluble in propylene glycol and practically insoluble in glycerin.

138 Lu

and Foo. (2000). Phytochemistry 55, 263.

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Essential oil composition: The oil contains a- and b-thujone, d-a-pinene, cineol, bornyl acetate, camphor and linalyl acetate. In addition, the dried product contains b-sitosterol and triterpenic acids. Thujones account for half of the composition of the oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 3.12 20.18 11.52 4.00 10.70

Max. 5.32 34.24 18.31 8.00 14.93

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual Max. 3.11 5.46 150.00 225.00 57.04 126.00 8.22 10.21 14.61 22.85

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: Green, spicy, herbal, woody, minty, cooling and tea.

Sage Oleoresin CAS No.: CoE No.:

977029-66-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3002 n/a

NAS No.:

3002

Description: Sage oleoresin is obtained by organic solvent extraction. While both essential oil and oleoresin extractives are produced from sage, the oil is the principal form. Also see above, Sage. Consumption: Annual: 2133.33 lb Individual: 0.001807 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.577 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 59.39 40.00

Max. 74.27 60.00

Food Category Meat products

Usual Max. 77.26 138.50

Aroma threshold values: n/a Taste threshold values: n/a

SAGE, GREEK Botanical name: Salvia triloba L. Botanical family: Labiatae Foreign names: Sauge (Fr.), Salbei (Ger.), Salvia (Sp.), Salvia (It.) CAS No.: CoE No.:

977051-95-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6214

Description: Shrubs grow mainly in Greece and Turkey. The plant has thicker, larger, shorter leaves than S. officinalis L. The part used is the leaf. Greek sage has a harsh, rosemary, spike and a camphor-like odor. Consumption: Annual: 8033.33 lb Individual: 0.006807 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Appearance Acid value Ester value Ester value (after acetylation)

Colorless liquid 2 2.4 16.1

1703

IOFI: n/a Refractive index Specific gravity Solubility

1.464 at 20∞C 0.931 at 20∞C 1:1.4 in 90% ethanol

Note: The above specifications are for the oil obtained by steam distillation of freshly cut leaves. Aroma threshold values: n/a Taste threshold values: n/a

SAGE, SPANISH Botanical name: Salvia lavendulaefolia Vahl. Botanical family: Labiatae Foreign names: Sauge (Fr.), Salbei (Ger.), Salvia (Sp.), Salvia (It.) Description: Wild herb growing mainly in Spain (Murcia, Almeria and Granada provinces). The only part used is the leaves. Spanish sage has a camphoraceous, fresh odor with a cineole topnote. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Spanish Sage Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Sage, Spanish Oil CAS No.: CoE No.:

977125-77-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3003 n/a

NAS No.:

3003

Description: Spanish sage oil, obtained by steam distillation, is a slightly yellow liquid having a camphoraceous odor with a cineole topnote. Consumption: Annual: 2233.33 lb Individual: 0.001892 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Spanish Sage. JECFA: n/a

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Trade association guidelines: FEMA PADI: 4.712 mg Specifications: (FCC, 1996) Angular rotation

Saponification value after acetylation Solubility in alcohol

Between –3∞ and +24∞

Heavy metals (as Pb) Passes test Between 1.468 and Refractive index 1.473 at 20∞C Saponification value Between 14 and 57

Specific gravity

IOFI: Natural Between 56 and 98 Passes test Between 0.909 and 0.932

Physical–chemical characteristics: It is a colorless to slightly yellowish oil. It is soluble in most fixed oils and in glycerin. It is soluble, usually with opalescence, in mineral oil and propylene glycol. Essential oil composition: Main constituents include cineol, linalool, linalyl acetate, linalyl isovalerate, d-camphor, probably camphene, pinene and dipentene. Some oils from the Jaen province of Spain have been reported to exhibit a slight levo optical rotation. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.00 11.11 9.14 6.13 3.01

Max. 5.08 21.04 17.10 11.34 5.06

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 20.00 26.47 4.66 11.37

Max. 40.00 40.45 6.75 21.11

Aroma threshold values: n/a Taste threshold values: n/a

SAINT JOHN’S WORT Botanical name: Hypericum perforatum L. Botanical family: Guttiferae (Hypericaceae) Other names: Klamath weed; John’s wort; Amber touch and heal; Goatweed; Millepertuis; Rosin rose Foreign names: Millepertuis officinal (Fr.), Johanniskraut (Ger.), Hiperico’n (Sp.), Iperico (It.) CAS No.: CoE No.:

977092-96-8 234

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6358

Description: St. John’s wort is a very common and widespread perennial herbaceous plant. It grows wild in Italy and in mountainous areas of central Europe, Africa, North America and northern Asia. The plant is from 20 to 90 cm (8 to 35 in.) high, has an erect stem, opposite oval-shaped leaves and golden-yellow flowers grouped in clusters. It flowers from June to September. The essential oil is little known. The oil can be prepared by steam distillation in very low yields. The parts used are the flowering tops, leaves and caulis. St. John’s wort has a balsamic odor and an aromatic taste. Derivatives: Infusion (3%), fluid extract and tincture (20% in 25% ethanol) Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: Herb: Category 5 (with limits on hypericin and xanthones) FDA: 21 CFR 172.510

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FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Phenylpropanes, flavonol derivatives, biflavones, proanthocyanidins, xanthones, phloroglucinols, some amino acids, naphthodianthrones and essential oil constituents are the natural plant products known from the crude drug of Hypericum perforatum.139 Flavonoids such as quercetin, kaempferol, luteolin, amentoflavone, glycosides rutin and hyperoside have been identified in the plant. The herb contains vitamin C (0.13%), myrcene, tannin (~10%), a-pinene, alkaloids, ocimene and xanthone derivatives. The essence can be dextroor levorotatory, depending on the origin, and contains a-pinene. The dried product contains hypericin. The best-known components of the plant are anthraquinone derivatives hypericin (0.02 to 2.5%, red pigment) and pseudohypericin. Essential oil contains 2-methyloctane (16.4%), a-pinene (10.6%), dodecanol (5%), nonane (3.4%), undecane (3.2%), 3-methyl nonane (3.2%), isoundecane (3.1%), 6-methyl-5-hepten-2-one (2.1%) (CoE, 2000). Reported Uses: Dried products used in formulation of liqueurs. Aroma threshold values: n/a Taste threshold values: n/a

SALICYLALDEHYDE Synonyms: 2-Hydroxybenzaldehyde; o-Hydroxybenzaldehyde; Salicylic aldehyde; Benzaldehyde, o-hydroxy; Benzaldehyde, 2-hydroxy- (9CI); o-Formylphenol; 2-Formylphenol; Salicylal; Salicylaldehyde (8CI) CAS No.: CoE No.:

90-02-8 605

FL No.: EINECS No.:

05.055 201-961-0

FEMA No.: JECFA No.:

3004 897

NAS No.:

3004

Description: Salicylaldehyde has a pungent, irritating, bitter, almond-like odor similar to benzaldehyde, acetophenone and nitrobenzene, but with phenolic notes. It has a nut-like, coumarin flavor at low levels. Consumption: Annual: 161.67 lb Individual: 0.000137 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.015 mg IOFI: Nature Identical Empirical Formula/MW: C7H6O2/122.12 Specifications: (Burdock, 1997; JECFA, 2001) Acid value Appearance

10.0 (Maximum) Colorless to straw, oily liquid; solidifies when cold

Melting point

2∞C

Refractive index 1.5740 at 19.7∞C (Part 1 of 2)

139 Nahrstedt

and Butterweck. (1997). Pharmacopsychiatry 30 (Suppl. 2), 129.

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Specifications: (Burdock, 1997; JECFA, 2001) (Continued) Assay

95% (Minimum)

Solubility

Boiling point Congealing point

196-197∞C

Specific gravity

Soluble in most organic solvents; slightly soluble in water 1.169 (1.17) at 20∞C

1.6∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 0.59 10.47 4.24 1.00 5.40

Max. 1.54 11.80 13.31 2.00 7.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.89 1.13 3.43 6.20

Max. 1.84 1.54 4.89 7.86

Synthesis: From phenol, chloroform and alkali according to Reimer–Tiemann method (1876); starting material for the manufacture of coumarin. Aroma threshold values: Detection: 30 ppb Taste threshold values: Taste characteristics at 20 ppm: Spicy, medicinal and astringent. Natural occurrence: Occurs frequently in nature; in the flowers of Spirea ulmaria and other Spireae, in the roots of Crepis foetida L., in the fruits of Pinus avium, in the rind of Rauqolfia caffra, in the leaves of Ceanothus velutinus and in the essential oil of Cinnamomum cassia and of tobacco leaves. Also reported found in grapes, tomato, baked potato, cinnamon bark, cassia leaf, peppermint oil, pennyroyal oil, Parmesan cheese, butter, milk powder, roasted chicken, beer, rum, Japanese whiskey, sherry, coffee, tea, soybean, mushroom, buckwheat, Bourbon vanilla, Chinese quince and mastic gum oil.

SANDALWOOD, WHITE Botanical name: Santalum album L. – East Indian Sandalwood; S. spicatum (R. Br.) (A.DC); Eucarya spicata (R.Br.) Sprag. & Summ. – Australian sandalwood Botanical family: Santalaceae Other names: Yellow sandalwood; East Indian sandalwood; Yellow saunders; White saunders. Foreign names: Bois de santal (Fr.), Sandelholz (Ger.), Sandalo (Sp.), Sandalo (It.) CAS No.: CoE No.:

977020-85-1 420

FL No.: EINECS No.:

09.139 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6359

Description: East Indian sandalwood is a tall evergreen tree native to southern India. It grows wild or cultivated in India and throughout Malaysia. East Indian sandalwood should not be confused with Amyns balsamifera, or West Indian sandalwood, a small tree growing in the woods and forests of Haiti and Jamaica. Australian sandalwood is a small shrub native specifically to southern and western Australia. The East Indian sandalwood is an evergreen tree that grows to 8 to 12 m in height. Only the hard core of the wood and the roots of East Indian sandalwood undergo distillation after removal of the bark and of the soft, external woody layer, whereas the whole trunk, branches and roots of West Indian sandalwood are used for distillation. The part used is the wood from the trunk and roots. White sandalwood has a strong, persistent, warm, woody odor. Derivatives: Steam-distilled oil from wood and oleoresin Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: Wood: Category 5 (additional toxicological and/or chemical information is required) FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Hydroxyproline-containing protein from soluble extracts of the leaves of sandalwood has been isolated and characterized.140 Aroma threshold values: n/a Taste threshold values: n/a

Sandalwood, Yellow Oil CAS No.: CoE No.:

8006-87-9 420

FL No.: EINECS No.:

09.139 n/a

FEMA No.: JECFA No.:

3005 n/a

NAS No.:

3005

Description: East Indian sandalwood essential oil is steam-distilled from comminuted dried, ground roots and wood chips. It has a strong, warm, woody odor. Consumption: Annual: 145.00 lb Individual: 0.0001228 mg/kg/day Regulatory Status: CoE: See above, Sandalwood White. Use levels in ppm: Baked goods 9.72, frozen dairy products 3.63, soft candy 9.71, gelatins, puddings 0.73, alcoholic beverages 0.77, nonalcoholic beverages 1.96, hard candy 89.98, chewing gum 2.56 FDA: 21 CFR 175.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.974 mg IOFI: Natural Specifications: (FCC, 1996) Appearance

Pale-yellow to yellow, somewhat viscous, oily liquid

Refractive index

Angular rotation

Between –14∞ and –22∞

Specific gravity

Not less than 90% of alcohol, calculated as santalol (C15H24O) Heavy metals (as Pb) Passes test Assay

Solubility in alcohol

Between 1.500 and 1.510 at 20∞C Between 0.965 and 0.980 Passes test

Physical–chemical characteristics: The oil is a pale-yellow to yellow liquid. It is soluble in most fixed oils, mineral oil (sometimes with haziness) and propylene glycol. It is insoluble in glycerin. Essential oil composition: East Indian sandalwood essential oil consists mainly of a-santalol (90%) with traces of phenols, lactones and terpenes. The oil obtained from the heartwood of the plant contains approximately 90% of a- and b-santalols and several other minor components including sesquiterpene hydrocarbons (~6%). The santalols are responsible for the pleasant odor. The seed oil contains stearolic acid and santalbic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

140 Mani

Usual 0.46

Max. 0.77

and Radhakrishnana. (1994). Biochem. J. 141, 147.

Food Category Gelatins, puddings

Usual Max. 0.27 0.73 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Frozen dairy

Usual 4.91 2.56 2.54

Max. 9.72 2.56 3.63

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 89.98 89.98 1.27 1.96 4.90 9.71 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

SANDARAC Botanical name: Tetraclinis articulata (Vahl. Mast) Botanical family: Pinaceae Foreign names: Sandaraque (Fr.), Sandarakbaum (Ger.), Sandarac: (Sp.), Sandarac (It.) CAS No.: CoE No.:

9000-57-1 n/a

FL No.: EINECS No.:

n/a 232-547-8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6147

Description: A small conifer growing 12 to 15 m tall in the mountains of Morocco and Algeria. The tree has hard, durable, fragrant wood frequently used in building. A natural oleoresin exudes from incisions made on the trunk and branches and solidifies into brittle, faintly aromatic, yellow grains, or tears. The resin finds use primarily in varnishes and as an incense. The part used is the oleoresin. Sandarac has a turpentine-like, fresh, resinous odor. Derivatives: Tincture Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 172.105, 175.300 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristic: Sandarac oil, prepared by steam distillation of the resin, is a colorless to pale-yellow liquid with a fresh, balsamic odor reminiscent of turpentine. Essential oil composition: The heartwood of this species is known to contain several compounds including thymoquinone, carvacrol and b- and g-thujaplicins. Aroma threshold values: n/a Taste threshold values: n/a

SANTALOL, a and b Synonyms: “Argeol”; “Arheol”; d-a-Santalol; l-b-Santalol; Santalol (8CI) (9CI); Santalol (alpha and beta) CAS No.: CoE No.:

11031-45-1 FL No.: 74 EINECS No.:

02.216 234-262-4

FEMA No.: JECFA No.:

3006 n/a

NAS No.:

3006

Description: Santalol (a- and b-) has a sweet, sandalwood odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.664 mg Empirical Formula/MW:

1709

IOFI: Nature Identical

C15H24O/220.34

Specifications: (FCC, 1996) Angular rotation Between –11∞ and –19∞

Appearance

Assay Boiling point

Refractive index

Colorless to slightly yellow, viscous liquid 95.0% (min) of total alcohols as C15H25O 302∞C

Solubility

Specific gravity

1.505-1.509 1 ml is soluble in 4 ml 70% alcohol; very soluble in alcohol, fixed oils and propylene glycol; insoluble in glycerin and water 0.965-0.975

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.08 4.07 0.08 0.81

Max. 0.40 6.21 0.10 1.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.08 0.59 3.39

Max. 0.16 1.37 5.29

Synthesis: The commercial product is generally a mixture of a- and b-santalol obtained by fractional distillation of sandalwood oil; noncommercial syntheses are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The stereochemistry of santalols has been discussed by Brieger (Burdock, 1995); santalols are found among the constituents of various sandalwood species (Santalum album L., S. spicatum, S. autrocaledonicum); the a- and b-isomers are present in varying ratios, with the a-isomer usually more abundant.

SANTALYL ACETATE, a- and bSynonyms: a-Santalol, acetate; b-Santalol, acetate CAS No.: CoE No.:

1323-00-8 224

FL No.: EINECS No.:

09.034 215-349-6

FEMA No.: JECFA No.:

3007 n/a

NAS No.:

3007

Description: Santalyl acetate (a- and b-) has a characteristic, sandalwood-like odor. It has a pleasant bittersweet taste with an apricot-like undertone. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.764 mg Empirical Formula/MW:

IOFI: Nature Identical

C17H26O2/262.40

Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to slightly yellow liquid

95.0% (min) of total esters as C17H26O2 Boiling point 315∞C

Refractive index 1.488-1.491 1 ml is soluble in 9 ml 80% Solubility alcohol; soluble in alcohol; insoluble in water Specific gravity

Assay

0.980-0.986

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.20 4.80 1.11 0.69

Max. 1.14 6.47 1.44 1.37

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.02 0.64 2.43

Max. 0.04 1.31 4.27

Synthesis: By acetylation of santalol obtained from sandalwood oil that contains the two stereoisomer forms (a and b) of the alcohol; therefore, the resulting ester is a mixture of the a- and b-isomers. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Woody, ionone and berry-like. Natural occurrence: Not reported found in nature.

SANTALYL PHENYLACETATE, a and b Synonyms: a-Santalyl a-toluate; b-Santalyl a-toluate; Santalol, phenylacetate (9CI); Santalyl phenylacetate; Santalyl phenyl acetate CAS No.: CoE No.:

1323-75-7 239

FL No.: EINECS No.:

09.712 215-358-5

FEMA No.: JECFA No.:

3008 n/a

NAS No.:

3008

Description: Santalyl phenylacetate (a- and b-) has a sandalwood-like odor. It has a characteristic flavor with a fruity and honey-like undertone. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.635 mg Empirical Formula/MW:

1711

IOFI: n/a

C23H30O2/338.49

Specifications: (Burdock, 1997) Acid value

1 (max)

Solubility

Appearance

Colorless liquid

Specific gravity

Slightly soluble in alcohol; soluble in benzyl benzoate and diethyl phthalate 1.024-1.026 at 25∞/25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 3.33 0.93

Max. 3.00 5.75 1.67

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.00

Max. 2.67 4.67

Synthesis: The commercial product consists of a mixture of the a- and b-isomers. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SARCODACTYLIS OIL Botanical name: Citrus medica L. var. Sarcodactylis swingle Botanical family: Rutaceae Other names: Fingered citron; Fructus citri; Sarcodactylis CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3899 n/a

NAS No.:

n/a

Description: Citrus medica L. var. sarcodactylis Swingle, is a “fingered” variety of citron. This evergreen plant produces fragrant blossoms and fruit all year. It thrives in full sun with a moderate open growth to 3 m high or smaller as a container plant. The fruit is about 12 cm (5 in.) long. Similar to citrons, fingered citron produces an extremely strong and pleasant odor. It is shaped like a hand with extra fingers and when ripe the fruit turns bright yellow. The fruit emits a smell without its skin being ruptured to expose an essential oil. Interestingly the smell is not citrusy, but very reminiscent of violets. The aroma will persist for weeks until the fruit dries out, shrinking to the size of a large pecan, but never rotting.

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 40.514110 mg Reported uses (ppm): (FEMA, 1998)

Individual: n/a

Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual Max. 150.00 300.00 68.60 137.20 95.20 190.40

Usual 91.10 93.00 49.50 200.00

Max. 182.20 186.00 99.00 400.00

Food Category Meat products Nonalcoholic beverages Soft candy

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

SARSAPARILLA Botanical name: Smilax aristolochiaefolia Mill. (Mexican sarsaparilla); S. regelli Killip & Morton (Houndras sarsaparilla); S. febrifuga Kunth (Ecuadorean sarsaparilla); undetermined Smilax species (Ecuadorean or Central American sarsaparilla) Botanical family: Smilacaceae (Liliaceae) Foreign names: Salsepareille (Fr.), Sarzaparilla (Ger.), Salsaparilla (Sp.), Salsapariglia (It.) Description: Sarsaparilla is a perennial vine native to tropical America and the West Indies. There are several related species. The plant has a very thin stem and large, laminar, petiolate leaves with stipular tendrils that enable it to climb. Several sarsaparilla qualities are commercially available. The roots of Mexican origin (Vera Cruz, Tampico) are usually bigger and exhibit a thicker and more wrinkled skin than other varieties. Honduras sarsaparilla is sold in “cigars” consisting of folded roots externally tied into a small bundle by another root. The so-called Jamaican quality (Brazil, Central America, Colombia) differs from the Honduras product in its dark-red color. The only part used is the root. Sarsaparilla has very little odor and a sweet, creamy, licorice, slightly bitter flavor. Derivatives: Fluid extract and dried water–alcohol extract. These derivatives exhibit similar characteristics independently of botanical source. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Sarsaparilla Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include sarsaponin, parillin and smilagenin. Five phenylpropanoid esters of sucrose glycosides, trivially named smiglasides A-E, were isolated from the rhizomes of Smilax glabra.141 141 Chen

et al. (2000). Phytochemistry 53, 1051.

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1713

Aroma threshold values: n/a Taste threshold values: n/a

Sarsaparilla Extract CAS No.: CoE No.:

977022-67-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3009 n/a

NAS No.:

3009

Description: See above, Sarsaparilla. Consumption: Annual: 46.67 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Sarsparilla. JECFA: n/a Trade association guidelines: FEMA PADI: 102.574 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual Max. 700.00 2000.00 100.00 200.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.33 500.00

Max. 12.90 1000.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1500 ppm: Astringent, woody, sweet and coumarinic with a tobacco-botanical nuance.

SASSAFRAS (LEAVES) Botanical name: Sassafras albidum (Nutt.) Nees Botanical family: Lauraceae Other names: Ague tree; Bois de Sassafras; Saxifras; Cinnamon wood; Saloop; Lignum floridium or pavanum Foreign names: Sassafras (Fr.), Sassafras (Ger.), Sassafras (Sp.), Sassafrasso (It.) CAS No.: CoE No.:

977088-38-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3011 n/a

NAS No.:

3011

Description: The tree, common to the U.S. and Canada, may reach up to 10 m (33 ft) in height. It has trilobed leaves and oval leaves of various sizes. The parts used are the root bark and leaves. Sassafras has a spicy odor, reminiscent of fennel and a sweetish, aromatic flavor. In addition to its flavoring uses, sassafras bark tea was used in folk medicines as a diuretic and “blood cleansing” agent. Derivatives: Fluid extract and tincture (20% in 60% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 317.000 mg IOFI: Natural

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Composition: The plant contains alkaloids (boldine, reticuline), tannins, resins, wax and mucilage. The major compounds isolated from the root bark oil were safrole (85%), camphor (3.25%) and methyleugenol (1.10%). Ten sesquiterpenes were also identified.142 Reported uses (ppm): (FEMA, 1994) Food Category

Usual Max. 10,000.00 30,000.00

Soups

Aroma threshold values: n/a Taste threshold values: n/a

Sassafras Bark Extract CAS No.: CoE No.:

977075-23-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3010 n/a

NAS No.:

3010

Description: Sassafras root bark oil is obtained by steam distillation with yields of 6 to 9% when distilling the bark only, or with yields of 1.8% when distilling the whole root. It has a characteristic odor and taste. Consumption: Annual: 916.66 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.580 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 16.035 mg IOFI: Natural Specifications: (Burdock, 1997) Congealing point Optical rotation Refractive index

4.5 to 6.9∞C + 2∞ to +3∞38" at 25∞C 1.5270-1.5311 at 20∞C

Solubility Specific gravity

1:1 to 1:2 in 90% ethanol 1.065-1.076 at 25∞C

Physical–chemical characteristics: It is a clear, yellow-orange liquid. Composition: The main constituents include a-pinene, phellandrene, safrole (main constituent ~80%), eugenol and d-camphor. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 150.00

Max. 220.00

Food Category Soft candy

Usual Max. 75.00 150.00

Aroma threshold values: n/a Taste threshold values: n/a

Sassafras Extract (Safrole-free) CAS No.: CoE No.:

977051-97-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1157

Description: The essential oil from leaves has a very pleasant odor reminiscent of lemon and different from root bark oil. Consumption: Annual: <1.00 lb Individual: 0.0002780 mg/kg/day Regulatory Status: 142 Kamdem

and Gage. (1995). Planta Med. 61, 574.

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CoE: n/a FDA: 21 CFR 172.580 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Optical rotation

ca. +6∞

1715

IOFI: Natural.

Specific gravity

ca. 0.872

Composition: Its main constituents include a-pinene, myrcene, phellandrene, citral, geraniol and linalool (free or esterified); the commercial product must be free of safrole. Aroma threshold values: n/a Taste threshold values: n/a

SAUNDERS, RED Botanical name: Pterocarpus santalinus L.f. Botanical family: Santalaceae Other names: Red sandalwood; Red sounders; Ruby wood Foreign names: Santal rouge (Fr.), Rotes Sandelholz (Ger.), Santalia (Sp.), Sandalo rosso (It.) CAS No.: CoE No.:

977029-71-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6145

Description: This is a lofty forest tree growing wild mainly in India, Ceylon and the Philippines; a few Pterocarpus varieties also grow in tropical Africa. The leaves are alternate, stalked, ternate and rarely pinnate; the leaflets alternate, petiolate, the uppermost larger, ovate-roundish or oblong, entire, emarginate or retuse, smooth above and hairy beneath; the stipules wanting. The flowers are yellow, with red veins, papilionaceous and borne in axillary, simple or branched, erect racemes. The wood is not fragrant and does not yield an essential oil on steam distillation. The wood is comminuted into a fine powder that is used as a red dye in a few food products (spice blends and sauces). The wood is the only part used. Derivatives: Extractives and their physically modified derivatives such as tinctures, concretes, and absolutes obtained from P. santalinus. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.710 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The coloring principle of red saunders is santalic acid (santalin). A new isoflavone glucoside, 4',5-dihydroxy 7-O-methyl isoflavone 3'-O-beta-D-glucoside together with santal, liquiritigenin and isoliquiritigenin has been isolated from the heartwood of red saunders.143 P. santalinus contains santalins A, B and C, but no santarubin. Savinin and calocedrin, dibenzyl butyrolactone-type lignan compounds having an alpha-arylidene g-lactone structure, were isolated from red saunders.144 143 Krishnaveni and Rao. (2000). J. Asian Nat. Prod. 144 Cho et al. (2001). Biol. Pharm. Bull. 24, 167.

Res. 2, 219.

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Aroma threshold values: n/a Taste threshold values: n/a

SAVORY, SUMMER Botanical name: Saturei hortensis L. Botanical family: Labiatae Foreign names: Sarriette des Jardin (Fr.), Bohnenkraut (Ger.), Saborija (Sp.), Santoreggia (It.) CAS No.: CoE No.:

977051-98-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3012 n/a

NAS No.:

3012

Description: Summer savory is an annual, herbaceous plant growing wild or cultivated in the mountain regions of Europe, the Mediterranean basin and some midwestern areas of the U.S. It is an aromatic plant exhibiting a taproot, erect stalk, opposite leaves and white, red-dotted flowers (June to July) arranged in axillary clusters. The flowering tops are the parts used. Summer savory has an aromatic, thyme-like odor and flavor. Derivatives: Infusion (93%), fluid extract, tincture (20% in 60% ethanol) and oleoresin Consumption: Annual: 126,833.33 lb Individual: 0.1074 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 312.822 mg IOFI: Natural Composition: The volatile oil from dried summer savory contains carvacrol, thymol and monoterpene hydrocarbons (b-pinene, limonene, p-cymene, camphene). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual Max. 1252.00 2676.00 5190.00 5190.00 7.64 11.22

Food Category Meat products Processed vegetables Soups

Usual Max. 343.40 727.40 738.20 1436.00 178.00 372.00

Aroma threshold values: n/a Taste threshold values: n/a

Savory, Summer Oil Other names: Oils, savory, summer; Oleoresin savory; Savory oil; Savory oil, summer; Savory oil (summer variety); Summer savory oil CAS No.: CoE No.:

8016-68-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3013 n/a

NAS No.:

3013

Description: The essential oil is obtained by distillation of the whole dried herb. The volatile oil yield is approximately 1% of the dried plant. It has a spicy, aromatic odor reminiscent of thyme and origanum. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20

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FDA (other): See above, Savory, Summer. JECFA: n/a Trade association guidelines: FEMA PADI: 37.262 mg Specifications: (FCC, 1996) Angular rotation Assay Heavy metals (as Pb) Refractive index

Between –5∞ and +4∞ Not less than 20.0% and not more than 57.0% of phenols as carvacrol (C10H14O) Passes test

1717

IOFI: Natural

Saponification value

Not more than 6

Solubility in alcohol

Passes test

Specific gravity

Between 0.875 and 0.954

Between 1.486 and 1.505 at 20∞C

Physical–chemical characteristics: It is a light yellow to dark brown liquid. It is soluble in most fixed oils and mineral oil. It is practically insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents of the essential oil in summer savory are the phenols carvacrol and thymol, as well as p-cymene, caryophyllene, linalool, terpineol, camphene, myrcene and other terpenoids. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 176.00 160.00

Max. 262.80 373.00

Food Category Meat products Soft candy

Usual Max. 148.80 357.80 7.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a

Savory, Summer Oleoresin CAS No.: CoE No.:

977029-75-6 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Savory Summer. Consumption: Annual: <1.0 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.178 mg Reported uses (ppm): ((FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 7.25 50.00

Aroma threshold values: n/a Taste threshold values: n/a

SAVORY, WINTER Botanical name: Satureia montana L. Botanical family: Labiatae

Max. 16.00 75.00

3014 n/a

NAS No.:

3014

Individual: <1.00 mg/kg/day

Food Category Meat products Soft candy

IOFI: Natural Usual 85.00 13.75

Max. 100.0 17.50

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Foreign names: Sarriette, Savourée (Fr.), Bolmenkraut (Ger.), Saborija (Sp.), Santoreggia (It.) CAS No.: CoE No.:

977051-99-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3015 n/a

NAS No.:

3015

Description: Winter savory, or dwarf savory, is a smaller annual subshrub that flowers in winter. The plant grows in dense thickets, 10 to 30 cm (4 to 12 in.) high, having lanceolate, narrow leaves, short, whitish bristles and thick, sunken glands. S. montana exhibits a pleasant, aromatic scent and a slightly pungent taste. The whole herb is used (harvested when flowering and freed from the stems and the larger branches). Winter savory has a spicy, phenolic odor with a biting, almost bitter flavor, similar to summer savory. Derivatives: Oleoresin Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The volatile oil is primarily composed of carvacrol (~65%). Other constituents include thymol, p-cymene and triterpenic acids. Aroma threshold values: n/a Taste threshold values: n/a

Savory, Winter Oil CAS No.: CoE No.:

977029-74-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3016 n/a

NAS No.:

3016

Description: Obtained by steam distillation in approximately 0.18% yields. The essential oil is an orange-yellow liquid. Until recently, little has been done to standardize and to differentiate the various types of essential oils. The commercial qualities of oils are identified as S. montana, or winter savory, but a more defined classification is needed. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Savory, Winter. JECFA: n/a Trade association guidelines: FEMA PADI: 5.643 mg IOFI: Natural Specifications: Appearance Pale-yellow liquid Refractive index 1.486-1.505 at 20∞C

Specific gravity

0.87500-0.95400 at 25∞C

Essential oil composition: Essential oil from winter savory includes the phenols carvacrol and thymol, as well as p-cymene, l-linolool, l-terpineol, d-borneol, dihydrocuminyl alcohol, 1-carvone, l-menthone and various organic acids. The oil contains 30 to 40% carvacrol and

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1719

small amounts of phenols and cymene-type hydrocarbons. A few varieties of S. montana contain, in addition to carvacrol, fairly large amounts of thymol. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 6.86 83.75

Max. 8.48 105.00

Food Category Meat products Soft candy

Usual 50.00 7.75

Max. 60.00 10.00

Aroma threshold values: n/a Taste threshold values: n/a

Savory, Winter Oleoresin CAS No.: CoE No.:

977029-76-7 n/a

FL No.: EINECS No.:

426 n/a

FEMA No.: JECFA No.:

Description: See above, Savory Winter. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.349 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 5.22 78.67

Max. 11.64 126.60

3017 n/a

NAS No.:

3017

Individual: <1.00 mg/kg/day

IOFI: Natural

Food Category Meat products Soft candy

Usual Max. 88.00 100.00 7.06 12.05

Aroma threshold values: n/a Taste threshold values: n/a

SCHINUS MOLLE Botanical name: Schinus molle L. Botanical family: Anacardiaceae Other names: Peruvian pepper tree; Peruvian mastic; California pepper tree; American pepper tree Foreign names: Poivrier d’Amérique, Faux poivrier, Molee des jardins (Fr.), Mollebaum, Weichpfeffer (Ger.), Pimentero falso, Arvoiera (Sp.), Schino (It.) CAS No.: CoE No.:

n/a 427

FL No.: EINECS No.:

09.746 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Shrubs probably native to the trans-Andean regions in South America and now acclimated and cultivated around the Mediterranean basin. The plant may reach 8 m (26 ft) in height and has characteristic deflexed branches bearing alternate, stipuleless leaves consisting of 15 to 27 lanceolate, acuminate, dentate leaflets; it has white flowers in axillary terminal clusters; red, globose, fleshy, oil berries; and seeds with a recurved embryo containing very little albumen. The plant blooms in May and June. The fruits (berries) and leaf are the parts used. Schinus molle has a warm, spicy odor with a biting flavor, less pungent than black pepper.

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Derivatives: Fluid extract, tincture and essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Leaves: Category 2 (not considered to constitute a risk to health in the quantities used) Use levels of leaves: 3000 ppm in beverages and food. Fruit: Category 4 (with limits on carvacrol) FDA: See below, Schinus Molle Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Schinus Molle Oil Other names: Molle oil; Oleoresin molle; Oils, Schinus molle CAS No.: CoE No.:

68917-52-2 FL No.: 427 EINECS No.:

09.746 n/a

FEMA No.: JECFA No.:

3018 n/a

NAS No.:

3018

Description: The oil is obtained by steam distillation of the fruits (berries) of the small or medium size plant. It has a fresh, spicy odor and flavor. The oil was a popular substitute for black pepper oil during shortages of the latter; today it is used only sporadically in flavor work. Consumption: Annual: <1.00 lb Individual: 0.001842 mg/kg/day Regulatory Status: CoE: Essential oil of fruits and leaves: Category 2. Use levels in ppm for fruit oil: Baked goods 18.79, frozen dairy 34.52, meat products 200.8, condiments, relishes 55.48, soft candy 14.38, gelatins, puddings 19.18, nonalcoholic beverages 11.51, alcoholic beverages 25 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.368 mg IOFI: Natural Physical–chemical characteristics: The oil is a pale-green to olive-green liquid. Essential oil composition: Main constituents include carvacrol, phellandrene, thyrnol, pinene, an unidentified resin and a few high-molecular-weight ketones. The oil from fruits contains a number of terpenic hydrocarbons (limonene 4 to 9%, a-phellandrene ~25%, bphellandrene ~7%, myrcene 5 to 19%; a-pinene 1 to 3%, d-cadinene 4 to 7%, p-cymene 6 to 12%), phenolic compound (carvacrol 0.6 to 1%), ester (methyl octanoate 0.2 to 1.6%) (CoE, 2000). The essential oil from leaves contains monoterpinic and sesquiterpenic hydrocarbons (b-pinene ~14%, sabinene ~13%, myrcene ~5%, limonene <0.68%, b-phellandrene 0.3%, gterpinene 1.13%, b-caryophyllene 7.68%, a-humulene 0.57%, germacrene-D 12.08%, bicyclogermacrene 29.20%, d-cadinene 1.26%), oxygenated terpenic compounds (linalool 0.71%, terpinen-4-ol 10.57%, a-terpineol 1.25%, carophyllene oxide 0.53%, germacrone 0.75%) (CoE, 2000) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 20.00 11.74 32.83

Max. 25.00 18.79 55.48

Food Category Gelatins, puddings Meat products Nonalcoholic beverages

Usual Max. 15.34 19.18 187.70 200.80 9.59 11.51 (Part 1 of 2)

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1721

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy

Usual 28.77

Max. 34.52

Food Category Soft candy

Usual Max. 9.68 14.38 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Peppery, woody, aromatic, seedy, biting, ginger and juniper.

SCLAREOLIDE Synonyms: Decahydro tetramethylnaphtho-furanone; Naphtho[2,1-b]furan-2(1H)-one, decahydro-3a,6,6,9a-tetramethyl, [3aR-(3a.a,5ab,9aa,9bb]; Norambrienolide CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a 209-269-0

Description: Sclareolide has a musky, wood odor. Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

FEMA No.: JECFA No.:

3794 n/a

NAS No.:

3794

Individual: 0.0008333 mg/kg/day

IOFI: n/a

C16H26O2/250.20 Specifications: Appearance Assay Arsenic

White powder 97% (min) Not more than 3 mg/kg

Heavy metals (as Pb) Loss on drying Sulfated ash

Not more than 20 mg/kg 6% (max) 1% (max)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Fats, oils Fish products Frozen dairy Fruit juice Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 1.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 3.00

Max. 5.00 3.00 3.00 3.00 2.00 2.00 3.00 3.00 2.00 2.00 3.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 1.00 2.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00

Max. 4.00 4.00 5.00 2.00 2.00 3.00 4.00 3.00 2.00 3.00 2.00

Synthesis: Sclareol, isolated from clary sage by solvent extraction, can be efficiently oxidized by the microorganism Cryptococcus albidus to sclareolide.

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in clary sage bush (Salvia sclarea).

SENNA Botanical name: Alexandria senna – Senna acutifolia Nect.; also called Cassia acutifolia Dilile; incorrectly known as C. Alexandria Mill. Tinnevelly senna – C. medicinalis Bischoff; also called C. augustifolia Vahl; the Tinnevelly variety, also known as C. lanceolata Royle, or incorrectly as C. acutifolia Delile, belongs to this class. S. italica Lamk. or C. senna Lamk.; also known as C. obovata Coll. (Hayne) Botanical family: Leguminosae Other names: Alexandrian Senna; Nubian Senna; Cassia Senna; Cassia lenitive; Cassia Lanceolata; Cassia officinalis; Cassia aethiopica; Senna acutifolia; Egyptian Senna; Sene de la palthe; Tinnevelly Senna; East Indian Senna; Cassia angustifolia; Cassia Acutifolia Foreign names: Senne (Fr.), Senna (Ger.), Senna (Sp.), Senna (It.) CAS No.: CoE No.:

977083-19-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6148

Description: A shrub up to 2 m (6.5 ft) tall; grows in tropical and subtropical countries and is cultivated in India and Pakistan. Some confusion exists in the botanical classification. Some pharmacopeae permit the use of only the Tinnevelly variety, C. augustifolia Vahl. This variety is taller and has a thicker foliage and smaller fruits than C. acutifolia Delile. Also, C. obovata is often classified as C. alexandria. C. medicinalis Bischoff var. Royleana has pinnate leaves consisting of a 7 to 15 cm long rachis and from five to nine pairs of short-petioled, lanceolate leaflets with an asymmetric base and acuminate apex. The fruits, commercially known as follicales, are greenish or sometimes brownish. The part used is the leaflet. Senna is the most commonly used laxative. Derivatives: Tincture, fluid extract, soft aqueous extract, dried aqueous extract, dried purified extract and tincture prepared from the fluid extract Consumption: Annual: 71.67 lb Individual: 0.00006073 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The leaves contain sennaemodin, sermanigrin, sermarhamnetin, and anthraquinones. Presence of anthraquinones including dianthrone glycosides, sennosides A and B (rhein dianthrones), sennosides C and D (rhein aloeemodin heterodianthrones) and several sennosides have been detected. Similar to leaves, the pod also contains rhein dianthrone glycosides. Two naphthalene glycosides isolated from senna leaves and pods are 6-hydroxymusicin glucoside and tinnevellin glucoside.145 Senna contains anthracene derivatives (2.5 to 3.5% in the leaves, ~3.4% in the fruits of C. senna, 2.2 to 6.0% in the fruits of C. angustifolia). The chief components are sennosides A, A1 and B, as well as sennosides C and D. It also contains naphthalene derivatives including 6-hydroxymusizin glucoside (0.85% in C. senna), tinnevellin-6-glucoside (0.3% in C. angustifolia). 145 Franz.

(1993). Pharmacology 47 (Suppl. 1), 2.

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Aroma threshold values: n/a Taste threshold values: n/a

SERPENTARIA Botanical name: Aristolochia serpentaria L. Botanical family: Aristolochiaceae Other names: Virginia snakeroot Foreign names: Serpentaire de Virginie (Fr.), Virginische Schlangenwurzel (Ger.), Serpentaria (Sp.), Aristolochia serpentaria (It.) CAS No.: CoE No.:

977002-55-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6360

Description: Serpentaria is a perennial, herbaceous plant, with an extremely fibrous, knotty, brown, aromatic root, sending up numerous stems. The plant grows 12 to 45 cm (5 to 18 in.) high, with ovate or oblong leaves; short-peduncled flowers next to the root. The plant is native to the U.S. (Virginia, Louisiana, Arkansas). The part used is the root. Serpentaria has an aromatic, spicy odor similar to valerian and ginger. The oil, obtained by steam distillation of the dried roots in approximately 1.0 to 1.2% yields, has an odor reminiscent of valerian and ginger. Derivatives: Tincture (fresh plant, 1:2, dry root, 1:5, 70% ethanol) Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value

2-3

Refractive index

Ester value

65-80

Solubility

Optical rotation

+21∞ to + 26∞

Specific gravity

1.4972-1.4980 at 20∞C 1:15-20 in 80% ethanol; 1:0.5 in 90% ethanol 0.961-0.9901 at 15∞C

Note: The above specifications are for the oil obtained by steam distillation of the dried roots. Physical–chemical characteristics: The oil is a light-brown liquid. Composition: The rhizome and roots of A. reticulata contain volatile oil (1%), resin, soluble in petroleum ether (3.2%), resin, soluble in ether (1.9%); tannin, gum, starch (6.48%), dextrin, sugar, malic acid, calcium oxalate, etc., and a crystallizable alkaloid called aristolochine. The main constituents of the oil include pinene, borneol (esterified), probably tiglic acid and a terpene. Aroma threshold values: n/a Taste threshold values: n/a

SESAME Botanical name: Sesamum indicum L. Botanical family: Pedaliaceae

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Other names: Benne; Gingilly; Teel Foreign names: Sesam (Ger.), Sesamo (Sp.), Sesamo (It.) CAS No.: CoE No.:

977052-01-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6407

Description: S. indicum is a genus of tropical African and Indian herbs. It is a rough, hairy, gummy, annual plant, about 70 to 80 cm high, having petiolate, ovate-lanceolate leaves, slightly toothed and mucilaginous. The pale or rose-colored flowers are solitary in the axils. The plant is cultivated for its black or white seeds. The seeds are tiny, oval shaped, sweet and oleaginous. Sesame seeds have a rich, nut-like flavor when roasted. Sesame oil is second only to coconut oil for culinary purposes, food and medicine; it is also used as a substitute for olive oil. The part used is the seed (oil). Consumption: Annual: 4,383,333.33 lb Individual: 3.7146 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The seeds by expression yield a fixed oil consisting essentially of the glycerides of oleic and linoleic acids with small amounts of stearin, palmitin and myristin. Liquid fatty acids are present to about 70%, solid fatty acids 12 to 14%. Aroma threshold values: n/a Taste threshold values: Taste characteristics of extract at 650 ppm: Nutty, roasted, pyrazine, cocoa and coffee, with a slightly smoky, savory nuance.

SIMARUBA Botanical name: Simaruba amara Aubl. Botanical family: Simarubaceae Other names: Gavilan; Negrito; Marubá; Marupá; Dysentery Bark; Palo Blanco; Robleceillo; Daguilla; Palo Amargo; Quasia Amarga; Quassia Amer; Quinquina D'Europe; Bois Amer; Bois Blanc; Bois Frene; Bois Negresse Foreign names: Simarouba (Fr.), Ruhrrinde (Ger.), Simaruba (Sp.), Simaruba (It.) CAS No.: CoE No.:

977029-60-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6361

Description: Chiefly tropical trees and shrubs having bitter-tonic bark, mainly pinnate leaves, and small three- to five-merous flowers with a prominent disk. The fruit is either a drupe, a samara or a berry. The bark contains an essential oil and a bitter principle. Most of the Simarubaceae contain a bitter principle and sometimes a resinous matter and oil that are of value as a tonic. Branches of quassia and the pulverized bitter wood of Simaruba species are used in tropical America to drive away insects. The bark is the only part used. Simaruba is tonic, digestive and bitter. Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR172.510 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Simaruba root-bark contains a bitter principle identical with quassin, a resinous matter, a volatile oil having the odor of benzoin, malic acid and gallic acid in very small proportion, an ammoniacal salt, calcium malate and oxalate, some mineral salts, ferric oxide, silica, ulmin and lignin. Several phytochemicals including 15-hydroxyailanthone, 15-o-b-dglucopyranosylglaucarubol, 15-o-b-d-glucopyranosylglaucarubolone, arachidic acid, d-13(18)-glaucarubin, glaucarubin, glaucarubinone, glaucarubolone, linoleic acid, linolenic acid, oleic acid, palmitic acid, palmitoleic acid and stearic acid have been isolated from Simaruba. Simaruba yields 0.2% of the bitter principles containing quassin, neoquassin and a yellow crystalline substance. Aroma threshold values: n/a Taste threshold values: n/a

SKATOLE Synonyms: Indole, 3-methyl; Indole, 3-methyl- (8CI); 1H-Indole, 3-methyl; 1H-Indole, 3-methyl- (9CI); beta-Methylindole; 3-Methylindole; 3-Methyl-1H-indole; 3-Mi; Scatole; Skatol; Skatole CAS No.: CoE No.:

83-34-1 493

FL No.: EINECS No.:

14.004 201-471-7

FEMA No.: JECFA No.:

3019 n/a

NAS No.:

3019

Description: Skatole has a characteristic putrid, fecal odor at high concentrations, becoming pleasant, sweet, warm at very low concentrations. It has a warm overripe fruity flavor below 1 ppm. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.151 mg IOFI: Nature Identical Empirical Formula/MW: C9H9N Specifications: (Burdock, 1997) Appearance Boiling point

Whitish-brown solid 265∞C

Flash point Melting point

132∞C 95∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.58 0.44 0.13 0.63

Max. 0.89 0.95 0.13 1.26

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.19 0.47 0.57

Max. 0.51 0.73 1.15

Synthesis: Indoles (skatole) with various substituents in the 2 and 3 position can be synthesized via the Fisher indole synthesis which involves two steps and utilizes a phenylhydrazine and an aliphatic or aromatic aldehyde or ketone as starting materials. Aroma threshold values: Detection: 0.2 ppb

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Taste threshold values: n/a Natural occurrence: Reported found in beetroot, feces, coal tar, Swiss cheese, Gruyere cheese, mozarella cheese, butter, milk, goat and sheep milk, boiled egg, fatty fish, coffee, tea, trassi, rice bran, dried bonito and squid.

SLOE (BERRIES) Botanical name: Prunus spinosa L. Botanical family: Rosaceae Other names: Blackthorn Foreign names: Prunellier (Fr.), Schwarzdorn (Ger.), Bruniero (Sp.), Prugnolo (It.) CAS No.: CoE No.:

977052-03-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3020 n/a

NAS No.:

3020

Description: Sloe is a dense shrub, grows to 4 m in height, with brownish, divaricate, thorny branches; simple, alternate, lanceolate leaves with finely dentate edges; white, solitary or geminate flowers supported by a glabrous peduncle; and globose, blue-violet, sour berries. The plant grows in thickets, along roadsides and in waste places in areas with mild, temperate Mediterranean climate; it grows also in Iran and southern Siberia. The parts used are the berries and the bark and flowers. The fruit is crushed, fermented and sloe gin is distilled from it. Derivatives: Decoctions (from the bark), infusions (from dried flowers), fluid extract (from berries and sometimes the bark) Consumption: Annual: 10,683.33 lb Individual: 0.009053 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 558.350 mg IOFI: Natural Composition: Main constituents of the bark include various tannins and alkaloids. The flowers contain, in addition to amygdalin, traces of an essential oil, gums, resins and quercetin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 60.00

Max. 60.00

Food Category Nonalcoholic beverage

Usual 5350.00

Max. 7692.00

FEMA No.: JECFA No.:

NAS No.:

3021

Aroma threshold values: n/a Taste threshold values: n/a

Sloe Berries Extract CAS No.: CoE No.:

977029-62-1 n/a

FL No.: EINECS No.:

Description: See above, Sloe Berries. Consumption: Annual: 5516.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Sloe Berries. JECFA: n/a

n/a n/a

3021 n/a

Individual: 0.004675 mg/kg/day

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Trade association guidelines: FEMA PADI: 286.408 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 4063.00 8050.00 85.00 100.00 175.00 200.00

1727

IOFI: Natural

Food Category Nonalcoholic beverages Soft candy

Usual Max. 1324.00 2648.00 90.00 100.00

Aroma threshold values: n/a Taste threshold values: n/a

Sloe Berries Extract, Solid CAS No.: CoE No.:

977029-61-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3022 n/a

NAS No.:

3022

Description: See above, Sloe Berries. Consumption: Annual: <1.00 lb Individual: 0.0003359 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Sloe Berries. JECFA: n/a Trade association guidelines: FEMA PADI: 378.768 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11000.00 60.00 130.00

Max. 11000.00 80.00 175.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 90.00 150.00 60.00 75.00

Aroma threshold values: n/a Taste threshold values: n/a

SMOKE FLAVOR, CHAR146 Synonyms: Char smoke flavor CAS No.: CoE No.:

977102-14-9 n/a

FL No.: EINECS No.:

n/a n/a

Consumption: Annual: 45,666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 133.181 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: n/a Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a 146 Also

refer to pyroligenous acid.

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8702

Individual: 0.0387 mg/kg/day

IOFI: Nature Identical

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Taste threshold values: n/a Natural occurrence: No data found.

SNAKEROOT, CANADIAN Botanical name: Asarum canadense L. Botanical family: Aristolochiaceae Other names: Asarum; Wild ginger Foreign names: Serpentaire du Canada (Fr.), Canadische Schlangenwurzel (Ger.), Asaro (Sp.) Asaro (It.) CAS No.: CoE No.:

8016-69-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3023 n/a

NAS No.:

3023

Description: The several known Asarum species find various applications, depending on the botanical classification. A. canadense, not to be confused with A. europaeum L., is a perennial herb growing preferably in shady, humid, woody areas in Canada and the northern U.S. European Asarum differs from the Canadian variety, not only in its main constituents but also in its vegetative form. The essential oil from A. europaeum is poisonous and is not prepared for commercial use. Aristolocholic acid is the toxic constituent. The rhizome is the only part used. Canadian snakeroot has a strong, characteristic, spicy odor and flavor reminiscent of ginger. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.149 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value 1.9-7.5 Ester value 92.4-144.2 (after acetylation) Optical rotation 0 to –11∞20"

Refractive index Solubility Specific gravity

1.4843-1.5015 at 20∞C 1:1.5-2.5 and more in 70% ethanol 0.947-0.998 at 15∞C

Note: The specifications are for the oil obtained by steam distillation of cleaned, dried and comminuted rhizomes. Physical–chemical characteristics: The steam-distilled essential oil is a yellow to yellowamber liquid. The distillation waters are often cohobated for the total yield of essential oil of approximately 3.0%. Essential oil composition: Main constituents include a-pinene, d-linalool, l-borneol, l-a-terpineol, geraniol, eugenol, methyl eugenol, a lactone, an azulene compound and various fatty acids. Two chalcone glycosides were isolated, together with seven known flavonol glycosides, from the leaves of Asarum canadense. The structures of the chalcone glycosides were established as chalcononaringenin 2',4'-di-O-glucoside and chalcononaringenin 2'-O-glucoside-4'-O-gentiobioside.147 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 5.79

Max. 7.62

Food Category Frozen dairy

Usual Max. 2.98 5.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Condiments, relishes

Usual 11.23 1.18

Max. 13.28 3.89

Food Category Nonalcoholic beverages Soft candy

Usual Max. 2.71 3.69 8.81 10.97 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

SODIUM ACETATE Synonyms: Sodium acetate trihydrate; Acetic acid, sodium salt trihydrate CAS No.: CoE No.:

127-09-3 n/a

FL No.: EINECS No.:

n/a 204-823-8

FEMA No.: JECFA No.:

3024 n/a

NAS No.:

3024

Description: Sodium acetate is odorless or has a faint acetous odor. It effloresces in warm, dry air. Consumption: Annual: 188,333.33 lb Individual: 0.1596 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.141 FDA (other): n/a JECFA: ADI: Not limited (1973) and maintained at the 49th meeting (1997) Trade association guidelines: FEMA PADI: 0.235 mg IOFI: Nature Identical Empirical Formula/MW: C2H3NaO2·3H2O/136.08 Specifications: (FCC, 1996) Appearance

Colorless, transparent crystals or a granular, crystalline powder

Alkalinity (as Na2CO3)

Not more than 0.05%

Not less than 99% and not more than 101% of C2H3NaO2 after drying Heavy metals (as Pb) Not more than 10 mg/kg Assay

Loss on drying Potassium compounds Solubility

Between 30 and 41% Passes test 1 g dissolves in about 8 ml of water and in about 19 ml of alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Fats, oils Meat products Other grains

Usual 0.01 1.00 0.50 6.00

Max. 0.01 5.00 1.00 6.00

Food Category Snack foods Soft candy Soups Sweet sauce

Usual 0.37 0.88 0.10 0.32

Max. 0.76 0.91 0.50 0.32

Synthesis: Acetic acid plus sodium bicarbonate makes sodium acetate plus carbonic acid. Produced by the neutralization of acetic acid with sodium bicarbonate, or by treating calcium acetate with sodium sulfate and sodium bicarbonate. Aroma threshold values: n/a Taste threshold values: n/a 147 Ishiwata

and Kitajima. (2000). Phytochemistry 55, 971.

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Natural occurrence: Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

SODIUM BENZOATE Synonyms: Benzoic acid, sodium salt; Benzoate of soda; Sodium benzoic acid; Antimol CAS No.: CoE No.:

532-31-1 n/a

FL No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3025 n/a

NAS No.:

3025

Description: Benzoic acid is almost odorless or exhibits a sweet, faint, balsamic odor and a sweet–sour to acrid taste. For a detailed description, refer to Burdock (1997). Consumption: Annual: 7,900,000.00 lb Individual: 6.6949 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 82.6 FDA (other): n/a JECFA: ADI: 0-5 (1983) Trade association guidelines: FEMA PADI: 0.330 mg IOFI: Nature Identical) Empirical Formula/MW: C7H5NaO2/144.11 Specifications: (FCC, 1996) Appearance

White granules, crystalline powder or flakes

Alkalinity (as NaOH)

Not more than 0.04%

Assay

Not less than 99% and not more than 100.5% of C7H5NaO2 calculated on the anhydrous basis

Heavy metals Not more than 10 mg/kg (as Pb) 1 g dissolves in about 2 ml of Solubility water, 75 ml alcohol, 50 ml of 90% alcohol Water

Not more than 1.5%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 0.04 0.49 0.05 0.00 0.80 0.94 0.97 0.12 0.50 0.70 0.72

Max. 0.04 1.10 0.05 0.00 1.07 0.94 0.98 0.15 0.50 0.91 0.95

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Processed vegetables Sweet sauce Soft candy

Usual 0.55 0.01 0.30 0.02 0.75 0.04 0.18 0.39 0.77 0.89 0.21

Max. 0.73 0.01 0.80 0.10 1.00 0.08 0.32 0.60 1.00 2.92 0.31

Synthesis: Produced by the neutralization of benzoic acid with sodium bicarbonate, sodium carbonate or sodium hydroxide.

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Benzoic acid occurs naturally in many plants and in animals. The salt is not found to occur naturally.

SODIUM CITRATE Synonyms: Citrosodine; Trisodium citrate; Citric acid, trisodium salt; 2-Hydroxy-1,2,3-propanetricarboxylic acid, trisodium salt, dihydrate; Sodium citrate dihydrate CAS No.: CoE No.:

68-04-2 n/a

FL No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3026 n/a

NAS No.:

3026

Description: Sodium citrate is odorless and has a pleasant, acid taste. Sodium citrate is anhydrous or contains two molecules of water of crystallization. Consumption: Annual: 26,333,333.33 lb Individual: 22.3163 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 131.111 FDA (other): n/a JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 1.564 mg IOFI: n/a Empirical Formula/MW:

C6H5Na3O7·2H2O/294.10 Specifications: (FCC, 1996) Appearance

Assay Heavy metals (as Pb)

Colorless crystals or white, crystalline powder Not less than 98% and not more than 100.5% of C6H5Na3O7 calculated on the anhydrous basis Not more than 10 mg/kg

Solubility

1 g of dihydrate dissolves in 1.5 ml of water at 25∞C and in 0.6 ml of boiling water; insoluble in alcohol

Water

Between 8.5 and 10%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Fats, oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.79 0.29 1.57 13.35 7.91 0.44 1.00 3.18 1.32 3.08

Max. 1.26 0.50 1.57 25.30 7.94 0.66 2.00 4.32 1.86 3.32

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Snack foods Soft candy Soups

Usual Max. 5.08 5.64 0.48 0.76 0.11 0.22 0.55 0.71 0.50 0.80 0.67 0.67 0.21 0.56 4.09 7.46 1.71 2.32 0.10 0.10 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Hard candy Imitation dairy

Usual 0.06 0.99

Max. 0.06 1.10

Food Category Sweet sauce

Usual 1.07

Max. 1.07

(Part 2 of 2)

Synthesis: Produced by the neutralization of citric acid with sodium hydroxide or sodium carbonate. May be prepared in an anhydrous state or may contain 2 mol of water per mole of sodium citrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Citric acid and its salts occur naturally in many plants and animals.

SODIUM DIACETATE Synonyms: Acetic acid, sodium salt; Ethanoic acid, sodium salt; Sodium ethanoate CAS No.: CoE No.:

126-96-5 n/a

FL No.: EINECS No.:

n/a 204-814-9

FEMA No.: JECFA No.:

3900 n/a

NAS No.:

n/a

Description: Sodium diacetate has the odor of acetic acid. It is a molecular compound of sodium acetate and acetic acid. The pH of a 1 in 10 solution is between 4.5 and 5.0. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 15 (1973) Trade association guidelines: FEMA PADI: 19.500 mg IOFI: n/a Empirical Formula/MW:

C4H7NaO4/142.09 Specifications: (FCC, 1996) Appearance

Assay

Heavy metals (as Pb)

White, hygroscopic, crystalline solid Not less than 39% and not more than 41% of free acetic acid (CH3COOH) and not less than 58% and not more than 60% of sodium acetate (CH3COONa), calculated on the anhydrous basis Not more than 10 mg/kg

Reported uses (ppm): (FEMA, 1998) Food Category Snack foods

Usual Max. 15,000.00 30,000.00

Readily oxidizable substances Not more than 0.2% (as formic acid)

Solubility

1 g is soluble in about 1.0 ml of water

Water

Not more than 2%

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Synthesis: Prepared synthetically by reacting sodium carbonate with acetic acid. Special grades are produced by reacting anhydrous sodium acetate with acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

SODIUM HEXAMETAPHOSPHATE Synonyms: Sodium polyphosphate, Glassy; Glassy sodium phosphate; Polyphosphoric acid sodium salts; Sodium tetrapolyphosphate; Grahm’s salt; Sodium polyphosphate amorphous CAS No.: CoE No.:

68913-31-1 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3027 n/a

NAS No.:

3027

Description: The sodium polyphosphates class consists of several amorphous, water soluble polyphosphates composed of linear chains of metaphosphate units, (NaPO3)x where x ≥ 2, terminated by Na2PO4- groups. They are usually identified by their Na2O/P2O5 ratio or their P2O5 content. The Na2O/P2O5 ratios vary from about 1.3 for sodium tetrapolyphosphate, where x = approximately 4; through about 1.1 for Graham’s salt, commonly called sodium hexametaphosphate, where x = 13 to 18; to about 1.0 for the higher molecular weight sodium polyphosphates, where x = 20 to 100 or more. The pH of their solution varies from about 3 to 9. For additional details of description refer to Burdock (1997). Consumption: Annual: 2,966,666.67 lb Individual: 2.5141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 133.169, 133.173, 133.179, 150.141, 150.161, 169.115, 173.310, 182.6770, 182.90 FDA (other): n/a JECFA: ADI: MTDI: 70 (1982) Trade association guidelines: FEMA PADI: 0.602 mg IOFI: n/a Empirical Formula/MW: (NaPO3)x where x ≥ 2/ mixture of polymeric compounds Specifications: (FCC, 1996) Appearance Assay Arsenic (as As) Fluoride

Colorless or white, transparent platelets, granules or powder Between 60 and 71% of P2O5 Not more than 3 mg/kg

Heavy metals (as Pb) Not more than 10 mg/kg Insoluble substances

Not more than 0.1%

Solubility

Very soluble in water

Not more than 0.005%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Fats, oils Gelatins, puddings Jams, jellies Meat products

Usual 0.77 3.19 0.10 0.20 1.91 4.20 0.45

Max. 0.77 10.37 0.10 0.21 2.98 5.17 0.96

Food Category Milk products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy

Usual 0.86 0.03 0.43 3.75 0.00 1.07 0.29

Max. 1.28 0.30 0.67 3.75 0.00 1.61 0.35

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Synthesis: Sodium hexametaphosphate is prepared by heating monosodium phosphate (NaH2PO4) rapidly to a clear melt, which occurs slightly above 625∞C. Rapid chilling of this melt produces a very soluble glass, which is then crushed or milled. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 3-MERCAPTOOXOPROPIONATE Synonyms: 3-Mercapto-2-oxopropionic acid, sodium salt; Pyruvic acid, 3-mercapto-, sodium salt; Sodium mercaptopyruvate; Sodium 3-mercapto-2-oxopropanoate CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3901 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.161430 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C3H6O2S·Na+/106.15 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Cheese Egg products Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 0.80 1.00 0.50 0.10 1.00 1.00

Max. 5.00 5.00 5.00 3.00 10.00 10.00

Food Category Meat products Milk products Poultry Processed vegetables Reconstituted vegetables

Usual 1.00 0.50 1.00 0.01 0.50

Max. 5.00 5.00 10.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 4-METHOXYBENZOYLOXYACETATE Synonyms: Benzoic acid, 4-methoxy-, carboxymethyl ester, sodium salt CAS No.: CoE No.:

17114-82-8 FL No.: n/a EINECS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a

n/a n/a

FEMA No.: JECFA No.:

4016 n/a

NAS No.:

n/a

Individual: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 33.14 mg (FEMA) Empirical Formula/MW: H3C

1735

IOFI: n/a

O

OH

C10H10O5 Na

O

O

O

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Confectionary frostings Jams, jellies

Usual Max. 80.00 200.00 200.00 600.00 300.00 600.00 400.00 1000.00

Food Category Processed fruits Snack foods Soft candy Sweet sauces

Usual 100.00 300.00 30.00 500.00

Max. 300.00 500.00 100.00 900.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

SODIUM 3-METHOXY-4-HYDROXYCINNAMATE Synonyms: Ferulic acid, sodium salt; 3-(4-Hydroxy-3-methoxyphenyl)propenoic acid, sodium salt; Propenoic acid, 3-(4-hydroxy-3-methoxyphenyl)-, monosodium salt; Sodium ferulate CAS No.: CoE No.:

24276-84-4 FL No.: n/a EINECS No.:

n/a

FEMA No.: JECFA No.:

3812 n/a

NAS No.:

n/a

Description: Sodium 3-methoxy-4-hydroxycinnamate has a sweet clovery, phenolic odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.560 mg IOFI: n/a Empirical Formula/MW:

C10H10O4Na/217.18

Specifications: Appearance Light-yellow solid powder Assay

93.4% (min) Sodium ferulate, 2.8% water, 3.8% unknown

Melting point Solubility

>300∞C (starts to decompose at ~175∞C) Soluble in water; insoluble in “fat”

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Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Gelatins, puddings Nonalcoholic beverages

Usual 100.00 100.00 400.00

Max. 100.00 100.00 400.00

Food Category Sugar substitutes Sweet sauce

Usual 2000.00 300.00

Max. 2000.00 300.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 2-(4-METHOXYPHENOXY)PROPANOATE CAS No.: CoE No.:

977148-09-6 n/a

FL No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3773 n/a

NAS No.:

n/a

Description: 2-(4-Methoxyphenoxy)propanoate is a potent inhibitor of the sweetness of sucrose and other sweeteners. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.711 mg IOFI: n/a Empirical Formula/MW: C10H11NaO4/218.18 Specifications: (Burdock, 1997) White to pale-cream, crystalline solid Assay 100 ± 2% Melting point 190∞C

Appearance

Soluble in water and propylene glycol; slightly soluble in fat Specific gravity 0.32 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Snack foods

Usual 70.00 100.00

Max. 100.00 150.00

Food Category Soft candy

Usual Max. 100.00 150.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee beans.

SORBITAN MONOSTEARATE Synonyms: 1,4-Anhydro-d-glucitol, 6-octadecanoate; Anhydrosorbitol monostearate; Anhydrosorbitol stearate; d-Glucitol, anhydro-, monooctadecanone; d-Glucitol, 1,4-anhydro, 6-

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1737

octadecanoate; Sorbitan monostearate; Sorbiton monostearate (compound usually contains also associated fatty acids); Sorbitan O; Sorbiton stearate; Sorbitani stearas CAS No.: CoE No.:

1338-41-6 n/a

FL No.: EINECS No.:

n/a 215-664-9

FEMA No.: JECFA No.:

3028 n/a

NAS No.:

3028

Description: Sorbitan monostearate has a bland odor and taste. It is a mixture of partial stearic and palmitic acid esters of sorbitol and its mono- and dianhydrides. For additional details of description refer to Burdock (1997). Consumption: Annual: 333,333.33 lb Individual: 0.2824 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1001, 163.123, 163.130, 163.135, 163.140, 163.145, 163.150, 163.153, 163.155, 172.515, 172.842, 173.340 FDA (other): n/a JECFA: ADI: 0-25 (1973) Trade association guidelines: FEMA PADI: 1033.169600 mg IOFI: n/a Empirical Formula/MW:

C24H46O6/430.62

Specifications: (FCC, 1996) Acid value Appearance

Between 5 and 10 Light-cream to tan-colored, hard, waxy solid

Assay

Not less than 27 g and not more than 34 g of polyols (as sorbitol and its mono- and dianhydrides) per 100 g of sample, and not less than 68 g and not more than 76 g of fatty acids per 100 g of sample, calculated on the anhydrous basis

Heavy metals (as Pb)

Not more than 10 mg/kg

Hydroxyl value Between 235 and 260 Saponification Between 147 and 157 value Soluble at temperature above its melting point in toluene, dioxane, ether, ethanol, methanol, aniline; insoluble in cold water, mineral spirit and aceSolubility tone; dispersible in warm water; soluble with haze, above 50∞, in mineral oil and ethyl acetate

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual Max. 7169.00 7184.00 1000.00 1500.00

Food Category Soft candy Sweet sauce

Usual 1966.00 1850.00

Max. 2016.00 2500.00

Synthesis: Prepared by reacting edible commercial stearic acid (usually containing associated fatty acids, chiefly palmitic) with sorbitol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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d-SORBITOL Synonyms: Glucitol; Glucitol, d- (8CI); d-Glucitol (9CI); d-Glucitol, hydrate; L-Gucitol; Hexahydric alcohol; d-1,2,3,4,5,6-Hexanehexol; Sorbicolan; Sorbilande; Sorbit; Sorbite; d-Sorbite; Sorbitol; Sorbitol d-; Sorbitol solutions; Sobitol syrup C; d-Sorbitol; d-(–)-Sorbitol CAS No.: CoE No.:

50-70-4 n/a

FL No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3029 n/a

NAS No.:

3029

Description: d-Sorbitol has a sweet taste. In comparison to sucrose, the relative sweetness of sorbitol is approximately 50%. Sorbitol can exist in any of several crystalline forms with melting points ranging from 89 to 101∞C. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 106,333,333.33 lb Individual: 90.1129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 184.1835 FDA (other): n/a JECFA: ADI: Not specified (1982) Trade association guidelines: FEMA PADI: 29.749 mg IOFI: n/a Empirical Formula/MW: C6H14O6/182.17 Specifications: (FCC, 1996) Appearance

Assay

Arsenic (as As)

White, hygroscopic powder, flakes or granules Not less than 91% and not more than 100.5% of sorbitol (C6H14O6), calculated on the anhydrous basis Not more than 3 mg/kg

Chloride Not more than 0.005% Heavy metals (as Pb) Not more than 5 mg/kg Lead Not more than 1 mg/kg

Reducing sugar

Not more than 0.3%

Residue on ignition

Not more than 0.1%

1 g dissolves in about 0.45 ml in water; slightly soluble in alcohol, methanol and acetic acid Sulfate Not more than 0.01% Total sugars Not more than 1.0% Water Not more than 1.0% Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Hard candy

Usual 0.03 139.30 454.80 17.38 2.26 60.30 10.00 0.10 814.90

Max. .06 153.50 491.50 17.38 2.29 71.71 10.00 1.00 935.80

Food Category Meat products Milk products Nonalcoholic beverages Nut products Poultry Snack foods Soft candy Sweet sauce

Usual Max. 27.66 27.66 0.14 56.27 20.13 34.44 6.00 6.00 45.00 55.00 15.00 15.00 411.40 421.90 0.04 0.04

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Synthesis: Sorbitol is manufactured by hydrogenation of glucose with hydrogen and active nickel catalyst. It is commercially available as 70% syrup or as a pure white powder. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Sorbitol is one of the most widely found sugar alcohols in nature with relatively high concentrations occurring in apples, pears, plums, peaches and apricots. Also reported found in several varieties of berries, seaweed and algae.

SPEARMINT Botanical name: Mentha spicata Houds or L. Botanical family: Labiatae Foreign names: Menthe crépue (Fr.), Krauseminz (Ger.), Menta crespa (Sp.), Menta crispa (It.) CAS No.: CoE No.:

977002-61-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3030 n/a

NAS No.:

3030

Description: Spearmint is a glabrous to hairy perennial herbaceous plant extensively cultivated in North America, England, Germany and Holland. Spearmint is derived from a range of species, but the two most important sources worldwide are M. spicata and M. x gracilis. The other frequently cultivated varieties are M. trichoura Brig. and M. tenuis. The plant is from 25 to 75 cm (10 to 30 in.) high, with an erect, branched stalk exhibiting long, lanceolate leaves and flowers clustered in the form of spikes. The part used is the flowering tops. Spearmint has a warm, herbaceous, penetrating odor and a sharp, pungent flavor. Grade I peppermint must contain 1.0% essential oil (dried peppermint), while spearmint must contain 0.4% essential oil (dried mint) to meet International Standard requirements. Derivatives: Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues are prepared from M. spicata. Consumption: Annual: 41,500.00 lb Individual: 0.03516 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 302.018 mg IOFI: Natural Composition: Leaves and flowering tops of spearmint contains essential oil (thymol), resin, gum, tannin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Gelatins, puddings

Usual Max. 300.00 500.00 994.50 5967.00 1000.00 2000.00

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Meat products Nonalcoholic beverages

Usual Max. 400.80 804.80 1000.00 1674.00

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Spearmint Extract CAS No.: CoE No.:

84696-51-5 FL No.: n/a EINECS No.:

n/a 283-656-2

FEMA No.: JECFA No.:

3031 n/a

NAS No.:

3031

Description: Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both; it contains not less than 3% by volume of oil of spearmint. Also see above, Spearmint. Consumption: Annual: 16,517.00 lb Individual: 0.01448 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Spearmint. JECFA: n/a Trade association guidelines: FEMA PADI: 245.700 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 1800.00 2000.00

Food Category Nonalcoholic beverages

Usual 1800.00

Max. 2000.00

Aroma threshold values: n/a Taste threshold values: n/a

Spearmint oil Other names: Curled mint oil; Mentha spicata oil; Oil of crispmint; Oil of curled mint; Oil of spearmint; Oils, spearmint; Spearmint flavor; Spearmint terpenes CAS No.: CoE No.:

8008-79-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3032 n/a

NAS No.:

3032

Description: The volatile oil obtained by steam distillation from the fresh overground parts of the flowering plant of M. spicata L. The oil has an aromatic odor. Consumption: Annual: 471,666.67 lb Individual: 0.3997 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Spearmint. JECFA: n/a Trade association guidelines: FEMA PADI: 227.612 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –48∞ and –59∞

Not less than 55.0%, by volume, of ketones Heavy metals (as Pb) Passes test Reaction Passes test Assay

Refractive index

Between 1.484 and 1.491 at 20∞C

Solubility in alcohol

Passes test

Specific gravity

Between 0.917 and 0.934

Physical–chemical characteristics: The oil is a colorless, pale-yellow to greenish-yellow liquid. It may be rectified by distillation.

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Essential oil composition: The oil contains a-pinene, a-phellandrene, l-limonene, octyl alcohol, dipentene cineol (in some varieties only), dihydrocarveol and carvone. Esters of acetic butyric and caproic acids are also reported present in the oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit juice Gelatins, puddings

Usual Max. 116.30 154.30 1,054.00 1,318.00 1,977.00 7,913.00 50.00 250.00 47.50 130.40 500.00 550.00 89.00 95.42

Food Category Hard candy Jams, jellies Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual Max. 1,472.00 1,605.00 96.95 98.66 107.20 136.00 66,668.00 66,668.00 463.80 559.60 39.00 90.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Minty, green, carvone-like with weedy nuances.

STAR ANISE Botanical name: Illicium verum Hook, f. Botanical family: Mangoliaceae Foreign names: Anis étoilé (Fr.), Stern Anis (Ger.), Anis estrellado (Sp.), Anice stellato (It.), Badiana (Sp.) CAS No.: CoE No.:

977052-16-6 238

FL No.: EINECS No.:

09.711 n/a

FEMA No.: JECFA No.:

2095 n/a

NAS No.:

2095

Description: Tall evergreen tree up to 10 m high, indigenous to southern China and Indochina. The plant has short-stemmed leaves, single axillary flowers from white to red in color and a whitish bark. Following pollination, the carpels (usually eight in number and each containing a single tiny seed) swell, assuming the characteristic star shape and reddish-brown color. The plant flowers all year round. The flavor obtained is sweet, not powerful. The active principle of star anise is anethole. The part used is the seed. Chinese star anise should not be confused with Japanese star anise (Illium lanceolatum A.C. Smith), which is highly poisonous. Derivatives: Derivatives include fluid extract, tincture (20% in 60 to 70% ethanol) and essential oil from which anethole is isolated. Consumption: Annual: 11,283.33 lb Individual: 0.009562 mg/kg/day Regulatory Status: CoE: Classified as Category 3 (with limits on estragole and safrole). Use levels in ppm: Baked goods 150.00 ppm, frozen dairy 20.00 ppm, meat products 1000.00 ppm, soft candy 90.00 ppm, gelatins, puddings 15.00 ppm, nonalcoholic beverages 15.00 ppm, alcoholic beverages 60.00 ppm FDA: 21 CFR 182.10, 582.10 FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 52.555 mg IOFI: Natural Composition: Nine new phenylpropanoids (2 to 7, 10, 12 and 14) and two compounds representing novel structural classes of 7-O-8' and 7-O-8'.8-O-7' lignans (8 and 9, respectively)

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have been isolated from I. verum. Most of these compounds appear to be biogenetically derived from threo-anethole glycol.148 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 45.00 100.00 16.00

Max. 60.00 150.00 20.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 450.00 1000.00 12.00 15.00 75.00 90.00

Aroma threshold values: n/a Taste threshold values: n/a

Star Anise Oil Other names: Badiane; Oil, star, anise; Star anise oil. CAS No.: CoE No.:

68952-43-2 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2096 n/a

NAS No.:

2096

Description: The oil is obtained by steam distillation of dried, well-ripe, brown-colored seeds and is known commercially as star anise essential oil. The odor is intensely sweet with a characteristic flavor. Consumption: Annual: 7116.67 lb Individual: 0.006031 mg/kg/day Regulatory Status: CoE: Classified as Category 3 (with limits on estragole and safrole). Use levels in ppm: Baked goods 150.00 ppm, frozen dairy 4.46 ppm, meat products 0.32 ppm, soft candy 260.9 ppm, gelatins, puddings 3.08 ppm, nonalcoholic beverages 15.18 ppm, alcoholic beverages 167.4 ppm FDA: n/a FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.352 mg IOFI: n/a Specifications: See Anise Oil. FCC (1996) has reported star anise seed oil from Illicium verum and anise oil from Pimpinella anisum under anise oil. It is a pale-yellow to amber-yellow liquid that tends to solidify at low temperatures. Essential oil composition: The main constituents include anethole (85 to 90%), d-a-pinene, d-carene, a- and b-phellandrene, p-cymene, cineol, l-limonene, d-terpineol and 25 constituents (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 89.04 13.40 3.71 2.84

Aroma threshold values: n/a Taste threshold values: n/a

148 Sy

and Brown. (1998). J. Nat. Prod. 61, 987.

Max. 167.40 38.05 4.46 3.08

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 0.16 0.32 10.43 15.18 236.20 260.90

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STEARIC ACID Synonyms: Butter acids; Cetylacetic acid; 1-Heptadecanecarboxylic acid; Octadecanoic acid (9CI); n-Octadecanoic acid; PD 185; Pearl stearic; Stearrex beads; Stearic acid (8CI); Stearic acid, pure; Stearophanic acid CAS No.: CoE No.:

57-11-4 n/a

FL No.: EINECS No.:

08.015 200-313-4

FEMA No.: JECFA No.:

3035 116

NAS No.:

3035

Description: Stearic acid has a characteristic odor and taste resembling tallow. It is a mixture of solid organic acids obtained from fats consisting chiefly of stearic acid (C18H36O2) and palmitic acid (C16H32O2). Consumption: Annual: 36,500.00 lb Individual: 0.03093 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1646 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 21.869 mg IOFI: Nature Identical Empirical Formula/MW: C18H36O2/284.29 Specifications: (FCC, 1996) Acid value

Appearance

Between 196 and 211 Hard, white or faintly yellowish, somewhat glossy and crystalline solid, or as a white or yellowish-white powder

Heavy metals (as Pb) Not more than 10 mg/kg

Iodine value Residue on ignition

Not more than 7 Not more than 0.1%

Saponification value

Between 197 and 212

Solidification point

Between 54.5 and 69∞C

1 g is soluble in 20 ml of alcohol, 2 ml chloroform Solubility and in about 3 ml ether; practically insoluble in water Unsaponifiable matter Not more than 1.5% Water Not more than 0.2%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 15.31 2.10 13.00 13.00

Max. 19.19 2.10 15.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 1531.00 1782.00 8.00 10.00 3000.00 4000.00

Synthesis: Commercially it is produced by the hydrogenation of the unsaturated 18-carbon fatty acids of soybean, cottonseed or other vegetable oils. When obtained from animal fats by hydrolysis and fractional crystallization, commercial stearic acid is a mixture of solid organic acids, chiefly palmitic and stearic acids. Commercial products containing about 90% stearic acid are produced by hydrolysis and crystallization of a completely hydrogenated vegetable oil or by fractional distillation of fatty acid mixtures obtained from tallow. Aroma threshold values: Detection: 20 ppm Taste threshold values: n/a

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Natural occurrence: Stearic acid is naturally present in the glycerides of animal fats and most vegetable oils. Reported found in fresh apple, banana, Vitis vinifera L., melon, tomato, ginger, blue cheeses, cheddar cheese, Swiss cheese, feta cheese, buttermilk, raw fatty fish, raw lean fish, raw shrimp, grapefruit juice, guava, papaya, cucumber, saffron, pork and lamb liver, pork fat, hop oil, beer, cognac, rum, whiskies, sherry, tea, peanut oil, soybean, roast coconut, coconut milk, avocado, passion fruit, rose apple, mushroom, starfruit, fenugreek, mango, cardamom, cooked rice, prickly pear, dill seed, buckwheat, malt, wort, cassava, loquat, shrimp, crab, Cape gooseberry and Chinese quince.

STORAX Botanical name: Liquidambar orientalis Mill. – Asian or levant storax; or L. styraciflua L. – American storax Botanical family: Hamamelidaceae Other names: Styrax, Asiatic styrax; Gum styrax Honduras; Gum styrax Honduras white; Liquid ambar extractives; Styrax American; Styrax gum; Red gum; Sweet gum; Styrax oleoresin; Styrax resin; Styrax resinoid; Styrax, clarified Foreign names: Styrax (Fr.), Storax (Ger.), Esteraque (Sp.), Storace (It.) CAS No.: CoE No.:

8046-19-3 n/a

FL No.: EINECS No.:

n/a 232-458-4

FEMA No.: JECFA No.:

3036 n/a

NAS No.:

3036

Description: Storax is an exudate produced in the sapwood (balsam) and bark tissue of the trees L. orientalis and L. styraciflua. The pathological condition is caused intentionally in L. orientalis by removing sections of the bark and injuring the inner sapwood. The crude storax is collected in cans and occasionally pieces of peeled bark are boiled in water to recover additional material. In L. styraciflua (American storax), the exudate accumulates in pockets of older trees; thus, it is not necessary to injure the sapwood to stimulate the pathological condition. Both types are tall trees (ca. 15 m, or 49 ft), growing wild in Asia Minor and in the forests of Central and South America. The trees have leaves similar to maple, with flowers growing in clusters like those of plantain. The part used is the exudate (balsam). Storax has a pleasant, sweet, balsamic, slightly spicy odor. Derivatives: Storax resinoid is an important derivative because the balsam is so impure that it cannot be used. The true resinoid is prepared by benzene extraction. It is free of water, dirt, sand, etc. It is dark-olive-brown and very viscous. The true storax absolute is obtained by alcoholic extraction of the resinoid. Consumption: Annual: 1066.66 lb Individual: 0.0009039 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.349 mg IOFI: Natural Composition: The leaves of L. styraciflua contain tannin and small quantities of a volatile oil. The main constituents of storax include styracin, cinnamic acid and its esters, vanillin, styrene and probably styrocamphene. In styrax gummi, the contents of free and hydrolytic cinnamic acid were 7.03 and 25.26%, respectively; and in its original plant L. orientalis, they were 0.3% evenly.149 149 Luo

et al. (1996). Zhongguo Zhong Yao Za Zhi 21, 744.

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.08 21.64 158.80 2.94

Max. 2.16 24.97 158.80 3.97

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.98 1.03 12.00

Max. 4.02 2.06 15.29

Aroma threshold values: n/a Taste threshold values: n/a

Storax Extract Other names: Styrax extract CAS No.: CoE No.:

977029-80-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3037 n/a

NAS No.:

3037

Description: Purified storax is a brown, semisolid mass. The crude balsam contains many impurities that are not desired for use in flavors or in perfumery. Also see above, Storax. Consumption: Annual: 683.33 lb Individual: 0.0005790 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.665 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 0.84 3.61 0.10 1.00

Max. 0.84 5.40 0.30 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.77 0.80 2.98

Max. 0.77 0.82 4.00

Aroma threshold values: n/a Taste threshold values: n/a

Storax Oil Other names: Oils, styrax; Styrax (Asiatic and American); Styrax Asian oil; Styrax oil, distillate. CAS No.: CoE No.:

8024-01-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6464

Description: The oil is obtained by steam distillation of the crude resin in approximately 0.5 to 1.0% yields. The oil has a balsamic, sweet, slightly spicy odor. Based on the source, the oils are categorized as Asian (levant oil) storax (L. orientalis) and American storax (L. styraciflua). Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Asian: 0.5-33; American: 30 max Asian: 0.5-130; American: Ester value 5-50 Asian: –38∞ to +0∞30’; Optical rotation American: 0∞ to +4∞

Acid value

IOFI: Natural

Refractive index Asian: 1.5395-1.56528; Ameriat 20∞C can: 1.530-1.545 Asian: 1:1 in 70% ethanol; Solubility American: >1:0.5 in 80% alcohol Asian: 0.89-1.06; American: Specific gravity 0.975-1.005 at 25∞/25∞C

Physical–chemical characteristics: Both the oils are colorless to pale-yellow liquids. Essential oil composition: The oil contains several chemicals, the major ones being terpinen-4-ol, a-pinene and sabinene.150 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, green, spicy with a woody hay-like nuance.

STRAWBERRY Botanical name: Fragaria vesca L. Botanical family: Rosaceae Foreign names: Fraise (Fr.), Erdbeere (Ger.), Fraulera (Sp.), Fragola (It.) Description: Perennial, herbaceous plant; grows wild or cultivated in central–southern Europe, North America and Asia. The plant grows 10 to 20 cm (4 to 8 in.) in height and has thick rhizomes; radical leaves with long, small, white flowers blossoming from April to July; and fleshy, ovoidal, red berries covered with numerous achenes. The only part used is the berries. Strawberry has a sweet-sour taste and a characteristic odor. Derivatives: Concentrated (four- to sixfold) juice Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Strawberry aroma has been the subject of extensive investigation. Several components have been identified, of which only 7% appear to be responsible for the aroma. Strawberry aroma varies widely with the strawberry variety. The most valuable part, aroma, is from wild strawberry. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 and 5% sucrose: Sweet, ripe, strawberry jam and preserve notes.

150 Wyllie

and Brophy. (1989). Planta Medica 55, 316.

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STYRENE Synonyms: Benzene, ethenyl- (CI); Benzene, vinyl-; Bulstern K525-19; Cinnamene; Cinnamenol; Cinnamol; Diarex hf 77; Ethenylbenzene; Ethylene, phenyl-; Phenylethylene; Styrene; Styrene, monomer; Styrene monomer, inhibited (UN2055) (flammable liquid); Vinyl benzene; Vinylbenzene; Vinylbenzol CAS No.: CoE No.:

100-42-5 n/a

FL No.: EINECS No.:

01.015 202-851-5

FEMA No.: JECFA No.:

3233 n/a

NAS No.:

3233

Description: Styrene has a characteristic, sweet, balsamic, almost floral odor that is extremely penetrating. Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 165.110, 172.515, 173.20, 173.25, 175.105, 175.300, 175.380, 175.390, 176.170, 176.180, 177.1010, 177.1210, 177.2260, 177.2420, 178.3790 FDA (other): n/a JECFA: ADI: 0.04 (PMTDI) — lowest level technologically attainable (1984) Trade association guidelines: FEMA PADI: 1.157 mg IOFI: Nature Identical Empirical Formula/MW: C8H8/104.14 Specifications: (Burdock, 1997) Appearance

Colorless to yellowish, oily liquid

Boiling point

145-146∞C; 48∞C at 20 mmHg

Flash point Melting point

38∞C –33∞C

Refractive index 1.5463 at 20∞C Soluble in alcohol, ether, acetone and carbon disulfide; sparingly soluble in water Specific gravity 0.9090 at 20∞C; 0.9045 at 25∞C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 6.20 0.19 2.76 2.79

Max. 8.71 2.47 4.17 4.38

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 1.41 4.19

Max. 0.50 2.98 6.22

Synthesis: Prepared from ethylbenzene or from phenylethanol. Aroma threshold values: Detection: 3.6 to 80 ppb Taste threshold values: n/a Natural occurrence: Reported found in cranberry and bilberry, currants, grape, parsley, milk and dairy products, whiskey, cocoa, coffee, tea, roasted filberts and roasted peanuts. Also reported found in fresh apple, guava fruit, pineapple, vinegar, butter, fish oil, black tea, roasted filbert, roasted peanut, soybean, plum brandy, apple brandy, Brazil nut, rice bran, Bourbon vanilla, grapes, peach, strawberry, onion, peas, bell pepper, cassia leaf, cheeses, parsley, milk, boiled and scrambled egg, lean fish, fish oil, cooked chicken and beef, rum, malt and Scotch whiskey, cider, grape, wine, cocoa, coffee, honey, cloudberry, plum, rose

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apple, beans, trassi, walnut, buckwheat, soursop, watercress, kiwifruit, wild rice, sapodilla fruit, nectarine, okra, crab, crayfish and pawpaw.

SUCROSE OCTAACETATE b-D-fructofuranosyl, tetraceSynonyms: a-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-b b-D-fructofuranosyl, tettate (9CI); alpha-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-b racetate; Octaacetylsucrose; Sucrose, octaacetate (8CI); 1,3,4,6-Tetra-O-acetyl-beta-Dfructofuranosyl-alpha-D-flucopyrano-side tetracetate CAS No.: CoE No.:

126-14-7 n/a

FL No.: EINECS No.:

16.081 204-772-1

FEMA No.: JECFA No.:

3038 n/a

NAS No.:

3038

Description: Sucrose octaacetate is odorless with an intensly bitter flavor influenced by food acids. Consumption: Annual: 1750.00 lb Individual: 0.001483 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.600 mg IOFI: Artificial Empirical Formula/MW:

C28H38O19/678.61

Specifications: (Burdock, 1997) Appearance Melting point

Needles from alcohol 84∞C

Optical rotation Solubility

+56.6∞ at 20∞C (in chloroform) 0.1% in water; 9% in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.46 5.40

Max. 3.00 8.77 8.77

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.40 5.18 5.40

Max. 8.77 9.92 8.72

Synthesis: May be prepared by heating sucrose, acetamide and sodium acetate; or by acetylation of sucrose using acetic anhydride, zinc chloride and acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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SUGAR BEET EXTRACT FLAVOR BASE Botanical name: Beta vulgaris L. Botanical family: Chenopodiaceae CAS No.: CoE No.:

8016-79-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6421

Description: B. vulgaris L. is a native of southern Europe, extensively cultivated as an article of food and especially for the production of sugar. Sugar beet extract flavor base is the concentrated residue of souble sugar beet extractives from which sugar and glutamic acids have been recovered and which has been subjected to ion exchange to minimize the concentration of naturally occurring trace minerals. Consumption: Annual: 42,333.33 lb Individual: 0.03587 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.585 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

SULFUR DIOXIDE Synonyms: Bisulfite; Sulfiting agents; Sulfur dioxide (8CI) (9CI); Sulfur dioxide (SO2); Sulfur dioxide (UN1079) (nonflammable gas); Sulfur oxide; Sulfurous acid anhydride; Sulfurous anhydride; Sulfurous oxide; Sulfur dioxide CAS No.: CoE No.:

7446-09-5 n/a

FL No.: EINECS No.:

n/a 231-195-2

FEMA No.: JECFA No.:

3039 n/a

NAS No.:

3039

Description: Sulfur dioxide has a sharp, pungent odor. It has been employed in food processing as a sanitizing agent for food containers and fermentation equipment, as a preservative to reduce or prevent microbial spoilage of food, as a selective inhibitor of undesirable microorganisms in the fermentation industry and as an antioxidant and inhibitor of enzyme-catalyzed oxidative discoloration and non-enzymatic browning, during preparation, storage and distribution of many foods. It is shipped as a liquid under pressure. Its vapor density is 2.26 times that of air at atmospheric pressure and 0∞C. The specific gravity of the liquid is about 1.436 at 0∞/4∞C. Consumption: Annual: 1,500,000.00 lb Individual: 1.2711 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 101.100, 172.892, 182.3862 FDA (other): n/a

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JECFA: ADI: 0 to 0.7 (1986) Trade association guidelines: FEMA PADI: 0.273 mg Empirical Formula/MW: SO2/64.06 Specifications: (FCC, 1996) Appearance

Colorless, flammable gas, under normal conditions of temperature and pressure

Assay

Not less than 99.9% of SO2 by weight

Heavy metals (as Pb)

Not more than 0.003% by weight

Lead

Not more than 10 mg/kg by weight

IOFI: Nature Identical

Nonvolatile Not more than 0.05% by residue weight Not more than 0.002% by Selenium weight 10 g SO2 per 100 g of Solubility solution at 10∞C Not more than 0.05% by Water weight

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Fruit juice Gelatins, puddings Granulated sugar

Usual 0.06 0.00 0.00 2.28 0.01 0.01

Max. .18 .00 .00 3.84 .03 .02

Food Category Meat products Other grain Processed vegetables Reconsituted vegetables Soft candy Sweet sauce

Usual 0.00 0.04 0.00 0.05 0.01 0.01

Max. 0.01 0.07 0.40 0.11 0.01 0.05

Synthesis: Sulfur dioxide usually is prepared industrially by the burning in air or oxygen of sulfur or such compounds of sulfur as iron pyrite or copper pyrite. Large quantities of sulfur dioxide are formed in the combustion of sulfur-containing fuels. In the laboratory the gas may be prepared by reducing sulfuric acid (H2SO4) to sulfurous acid (H2SO3), which decomposes into water and sulfur dioxide, or by treating sulfites (salts of sulfurous acid) with strong acids, such as hydrochloric acid, again forming sulfurous acid. Aroma threshold values: Recognition: 50 to 100 ppm Taste threshold values: n/a Natural occurrence: Reported found in orange juice, grapefruit juice, onion, boiled and cooked beef, starfruit, and weinbrand brandy.

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T TAGETES Botanical name: Tagetes patula L., T. erecta L. or T. minuta L. (T. gladulifera Schrank) Botanical family: Compositae Other names: Marigold Foreign names: Tagetes (Fr.), Tagetes (Ger.), Tagete (It.) Description: Strong-scented, annual herb probably native to Africa or Central America. Among the various Tagetes species, T. gladulifera and T. minuta are the most common varieties. The plant grows wild; its growing sites include Argentina, southern Mexico, South Africa, Australia, Africa and the Mediterranean. It is frequently encountered in India (T. patula). The herb grows up to 30 cm (1 ft), has opposite pinnatifid leaves, showy heads of flowers with yellow or orange rays and seeds that form after the flowers blossom. The whole plant is used. Tagetes has a characteristic, herbaceous, somewhat rancid odor with fruital, bitter undertones. Tagetes should not be confused with pot marigold. Derivatives: The absolute, prepared by conventional systems. Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins are obtained from T. patula. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Tagetes Meal and Extract CAS No.: CoE No.:

977010-56-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The color additive tagetes (Aztec marigold) extract is a hexane extract of the flower petals of the Aztec marigold (T. erecta L.). It is mixed with an edible vegetable oil, or with an edible vegetable oil and a hydrogenated edible vegetable oil, and not more than 0.3 % ethoxyquin. It may also be mixed with soy flour or cornmeal as a carrier. The absolute is a highly viscous, yellowish-green to dark-green liquid with an herbaceous odor and slightly bitter, fruital undertones. Tagetes (Aztec marigold) meal is free from admixture with other plant material from Tagete serecta L. or from plant material or flowers of any other species of plants. Also see above, Tagetes. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 73.295 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a Specifications: Acid value Hexane residue Iodine value Melting point

0.60-1.20 Not more than 25 ppm 132-145 53.5-55.0∞C

IOFI: Natural

Saponification value 175-200 Titer 35.5-37.0∞C. Unsaponifiable matter 23.0-27.0%

Aroma threshold values: n/a Taste threshold values: n/a

Tagetes Oil Other names: Cydonia oil; Oil of Tagetes gladulidera; Oils, tagetes; tagetes absolute; Tagette oil CAS No.: CoE No.:

8016-84-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3040 n/a

NAS No.:

3040

Description: The oil, obtained by steam distillation in approximately 0.3 to 0.4% yields, with an unpleasant, rancid odor and a peppermint-like undertone. The Indian variety (T. patula L.) yields an oil similar to that of calendula with an herbaceous, faintly lavender-like odor; this essential oil is not commercially available. The flowers of T. patula L., co-distilled with sandalwood oil, yield the so-called attar genda, a product employed in perfumery in India. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.295 mg IOFI: Natural Physical–chemical characteristics: The oil is a yellow-reddish liquid. The oil tends to solidify to a gelatinous mass on exposure to light and moisture. Essential oil composition: Its main constituents are tegetone (an unstable, unsaturated ketone believed to be responsible for the rancid odor), d-limonene and p-cymene. Other constituents include cis-b-ocimene, dihydrotagetone. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 12.00 4.42 10.00 4.13

Aroma threshold values: n/a Taste threshold values: n/a

TAMARIND Botanical name: Tamarindus indica L. Botanical family: Leguminosae

Max. 5.89 21.25 4.42 30.00 7.08

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.58 2.94 2.00 9.18

Max. 8.00 2.94 4.39 16.36

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Foreign names: Tamarin (Fr.), Tamarinde (Ger.), Tamarindo (Sp.), Tamarindo (It.) CAS No.: CoE No.:

977052-30-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Large tree up to 25 m (82 ft) tall, native to Africa and tropical Asia. The plant has pirmatifid leaves consisting of several ovoidal leaflets, short, white-yellowish, racemose flowers obcompressed about 5 to 8 cm, and long fruits narrowing between the seeds. The fruits exhibit a woody epicarp, fleshy, black, sweet-sour mesocarp, and a parchment-like, membraneous endocarp. Commercial qualities come from Egypt, India, Ceylon, Java and the Antilles. The part used is the fruit, skinned of the epicarp. Tamarind has a sweet-sour, agreeable taste. The name tamarind is given due to the acidic odor and juice of the fruit. Derivatives: Aqueous concentrated extract (35 to 40'Be), so-called tamarind concentrated juice or pulp Consumption: Annual: <1.00 lb Individual: 0.00003508 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 176.350, 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The volatile constituents of the fruit pulp of tamarind were found to contain 66 compounds. Of these, furan derivatives and carboxylic acids were dominant, accounting for 44.4 and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).151 Aroma threshold values: n/a Taste threshold values: n/a

Tamarind Extract CAS No.: CoE No.:

84961-62-6 FL No.: n/a EINECS No.:

n/a 284-651-8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6215

Description: See above, Tamarind. Consumption: Annual: 3550.00 lb Individual: 0.003008 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 176.350, 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Main constituents of the extract include organic acids (tartaric, malic, succinic), sugar and pectins. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.35%: Tangy, sour, dried fruit and slightly astringent with a prune and peach nuance.

151 Wong

et al. (1998). J. Essen. Oil Res. 10, 219.

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TANGELO Botanical name: A hybrid of tangerine Citrus reticulata and grapefruit Citrus paradisi Botanical family: Rutaceae Description: Tangelos are deliberate or accidental hybrids of any mandarin orange and the grapefruit or pummelo. They are so unlike other citrus fruits that they have been set aside in a class by themselves, designated Citrus X tangelo J. Ingram & H. E. Moore (C. paradisi X C. reticulata). Tangelos range from the size of a standard sweet orange to the size of a grapefruit, but are usually somewhat necked at the base. The peel is fairly loose and easily removed. The pulp is often colorful, subacid, of fine flavor and very juicy. The trees are large, more cold-tolerant than the grapefruit but not quite as hardy as the mandarin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: n/a Aroma threshold values: n/a Taste threshold values: n/a

Tangelo Oil CAS No.: CoE No.:

72869-73-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Prepared by extraction of the peel of the fruit. The oil is a liquid with an intense, orange-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a. IOFI: n/a Specifications: Apprerance Refractive index

Orange-yellow liquid 1.46220-1.47920 at 20∞C

Specific gravity

0.84560-0.84790 at 25∞C

Essential oil composition: The following components have been identified in tangelo oil: octanal, decanal, linalool, citronellol, terpinen-4-ol, undecanal, linalyl propionate, a-terpineol, d-terpinyl acetate and neryl acetate. Aroma threshold values: n/a Taste threshold values: n/a

TANNIC ACID Synonyms: Acacia mollissima tannin; Acid tannic; Astringent; Castanea sativa Mill tannin; Chestnut tannin; Digallic acid; Gallotannic acid; Gallotannin; Glycerite; Liquiddambar

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styraciflua; Mimosa tannin; Quebrach tannin; Sweet gum; Quebracho wood extract; Schinopsis lorentzii tannin; Tannic acid; Tannic acid and tannins; Tannin; Tannic acid; Tannic acid mixture; Tannin betel nut; Tannin from chestnut; Tannin from quebracho; Tannin from sweet gum; Tannins CAS No.: CoE No.:

1401-55-4 746

FL No.: EINECS No.:

n/a 215-753-2

FEMA No.: JECFA No.:

3042 n/a

NAS No.:

3042

Description: Tannic acid or hydrolysable gallotannin is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. Tannic acid is odorless or has a faint, characteristic odor and an astringent taste. Consumption: Annual: 1,783,333.33 lb Individual: 1.5112 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 184.1097 FDA (other): n/a JECFA: ADI: Not specified (1989). Approved for use as a filtering aid when the practice ensures it is removed from food after use. Trade association guidelines: FEMA PADI: 0.013 mg IOFI: Nature Identical Empirical Formula/MW:

C76H52O46/1700

Specifications: (FCC, 1996) To a 1 in 10 solution add a small quantity of ferric chloride TS: a bluish-black color or precipitate forms: A soluIdentification tion of tannic acid when added to a solution of either an alkaloidal salt, albumin or gelatin produces a precipitate Gums or dextrin Passes test Heavy metals (as Pb) Not more than 0.002% Lead Not more than 10 mg/kg

Loss on drying

Not more than 7.0%

Residue on ignition Not more than 1.0% Resinous substances Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.07 0.04 0.14 0.02

Max. 0.07 0.04 0.18 0.05

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.13 0.01 0.00 0.01

Max. 0.13 0.01 0.04 0.09

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Synthesis: Tannic acid is obtained by solvent extraction from the nutgalls or the excrescences that form on the young twigs of Quercus olivier and allied species of Quercus L.; from the seed pods of Tara (Caesalpinia spinosa); or from the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. glabra and R. typhia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Quercus oliver and related species; Tara (Caesalpinia spinosa); and various sumac species, including Rhus semialata, R. coriaria, R. glabra and R. typhia.

TANSY Botanical name: Tanacetum vulgare L. Botanical family: Compositae Foreign names: Tanaise (Fr.), Rainfarn (Ger.), Tanaceto (Sp.), Tanaceto (It.) CAS No.: CoE No.:

977032-44-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6152

Description: Tansy is a popular perennial plant about 1 m (39 in.) high that grows wild or cultivated in almost every temperate and cold temperature zone in the world. The plant, native to the Balkans, has oblique, branched rhizomes, erect stalk, alternate leaves resembling fern and yellow, single-head flowers (June to September). The parts used are the leaves and flowering tops. Tansy has a strong, characteristic, aromatic odor and a bitter flavor. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Upon extraction with 0.75% aqueous ammonium oxalate, the following polysaccharide fractions were isolated: tanacetans TVF, TVS and TVR from floscules, sprouts and roots, respectively, of T. vulgare L. The sugar chain of tanacetan TVF consists of D-galacturonic acid (61.4%), arabinose (14.7%), galactose (10.2%) and rhamnose (3.7%) as the main constituents as well as xylose, glucose, mannose, apiose and 2-o-methylxylose in trace amounts. Tanacetans TVS and TVR were shown to differ in the sugar quantitative composition. They contain 67 and 28% galacturonic acid, respectively.152 The most frequently found monoterpene from the air-dried flower heads of tansy was camphor with or without several satellite compounds such as camphene, 1,8-cineole, pinocamphone, chrysanthenyl acetate, bornyl acetate and isobornyl acetate. In 13 genotypes, camphor concentration exceeded 18.5% and in seven genotypes, camphor was less than 7.2%. Other chemotypes rich in trans-thujone, artemisia ketone, 1,8-cineole or davadone-D were also identified.153 Aroma threshold values: n/a Taste threshold values: n/a

152 Anonymous. (2001). Bioorg. Khim. 27, 52. 153 Keskitalo et al. (2001). Biochem. Syst. Ecol.

29, 267.

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Tansy Oil Other names: Costmary oil; Oils, tansy CAS No.: CoE No.:

8016-87-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6153

Description: The oil is obtained by steam distillation. The oil has a warm, sharp, spicy odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Tansy. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value 2 (max) Optical rotation +28∞ to +40∞ Percent ketones (as thujone) 50-65

Refractive index Solubility Specific gravity

1.4570-1.4670 at 20∞C 1:3 in 80% ethanol 0.913-0.926 at 25∞C

Physical–chemical characteristics: The oil distilled from the fresh plant is a green liquid, while the oil from dried leaves and flowering tops is yellow. Essential oil composition: Main constituents include b-thujone, l-camphor, borneol and terpenes. Aroma threshold values: n/a Taste threshold values: n/a

TARRAGON Botanical name: Artemisia dracunculus L. Botanical family: Compositae Other names: Estragon; Estragole; French Tarragon; Russian Tarragon Foreign names: Estragon, dragon (Fr.), Estragon, dragon (Ger.), Estragón (Sp.), Estragone, targon, dragone (It.) CAS No.: CoE No.:

977052-32-6 64

FL No.: EINECS No.:

02.016 n/a

FEMA No.: JECFA No.:

3043 n/a

NAS No.:

3043

Description: Herbaceous plant native to eastern and central Europe; it prefers shady growing sites. It grows 30 to 80 cm (12 to 31 in.) tall, with roots clustered in bundles, a branched stalk, alternate leaves and yellow flowers. Leaves are fragrant and anise-flavored. The plant flowers from July to August. The parts used are the flowering tops and leaves. Tarragon has a sweet, spicy odor and a sweet, anisic, fresh, green flavor reminiscent of basil and anise. This herb is commonly used to flavor vinegar and to season meats, soups, vegetable and fish dishes. Derivatives: Infusion (2%), tincture (20% in 65% ethanol), distillation waters, essential oil, and oleoresin (dark-green, somewhat viscous liquid) Consumption: Annual: 138,500.00 lb Individual: 0.1173 mg/kg/day Regulatory Status: CoE: Herb: Category 3 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: Fats, oils 1535; meat products 682.4; condiments, relishes 2731; soft candy 0.28; soups 2231; nonalcoholic beverages 1.3; gravies 500

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FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 91.618 mg IOFI: Natural Composition: The herb is reported to contain polyacetylenic compounds (capillene; phenyl1,3-pentadiyne; acetylenic alcohol and its glucoside; capillone and dehydrofalcarinone); coumarinic and isocoumarinic derivatives (artemidinol, artemidiol, scopoletine, herciarine); alcohols (9-hydroxygeraniol; 4-methoxybenzyl alcohol); aldehyde (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Fats, oils Gravies Meat products

Usual Max. 1956.00 2731.00 815.50 1535.00 500.00 500.00 261.10 682.40

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.30 0.17 1116.00

Max. 1.30 0.28 2232.00

Aroma threshold values: n/a Taste threshold values: n/a

Tarragon Extract CAS No.: CoE No.:

977029-81-4 64

FL No.: EINECS No.:

02.016 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See above, Tarragon. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Alcoholic extracts: Category 4 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: Alcoholic beverages 50 to 250; nonalcoholic beverages up to 5000 FDA: 21 CFR 182.20 FDA (other): See above, Tarragon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The extract contains polyacetylenic compounds (capillene, capillone and dehydrofalcarinone derivatives), alcohols (nerolidol, spathulenol), terpenic hydrocarbons (myrcene, limonene, ocimene and terpinene), alkenyl benzene (methyl chavicol 86.4%, methyl eugenol 0.8%, eugenol 2.1%, elimicin) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Tarragon Oil Other names: Estragon oil; Oil of tarragon; Oils, tarragon CAS No.: CoE No.:

8016-88-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2412 n/a

NAS No.:

2412

Description: The essential oil is obtained by steam distillation of leaves, stem and flowers of the plant, in yields varying from 0.3 to 1.4%. The oil has a delicate, spicy odor similar to licorice and sweet basil, but characteristic of tarragon oil. Consumption: Annual: 633.33 lb Individual: 0.0005367 mg/kg/day Regulatory Status:

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CoE: Essential oil: Category 4 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: Baked goods 414.2, fats, oils 41.4, frozen dairy 146.6, meat products 104.3, fish products 0.15, condiments, relishes 93.33, soft candy 355.9, gelatins, puddings 156.6, nonalcoholic beverages 154.6, gravies 20, alcoholic beverages 260, food 3 to 30000 FDA: 21 CFR 182.20 FDA (other): See above, Tarragon. JECFA: n/a Trade association guidelines: FEMA PADI: 87.321 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Not more than 2.0 Between +1.5∞ and +6.5∞ Passes test 1.504-1.520 at 20∞C

Saponification value Solubility in alcohol Specific gravity

Not more than 18 Passes test 0.914-0.956

Physical–chemical characteristics: The oil is a pale-yellow to amber liquid. It is soluble in most fixed oils and in an equal volume of mineral oil, occasionally becomes hazy on further dilution. It is relatively insoluble in propylene glycol and is insoluble in glycerin. Essential oil composition: In general, the oil contains a large amount of terpenes, such as pinene, myrcene, anethole (approximately 10%) and up to 60 to 75% estragole (methyl chavicol). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy

Usual 146.70 379.00 89.07 41.40 0.10 128.70

Max. 154.60 414.20 95.33 41.40 0.15 146.60

Food Category Gelatins, puddings Gravies Meat products Nonalcoholic beverages Soft candy

Usual 142.60 10.00 98.01 128.30 298.50

Max. 156.60 20.00 104.30 133.10 355.90

Aroma threshold values: n/a Taste threshold values: n/a

(d-, l-, dl-, meso) TARTARIC ACID Synonyms: Aluminum tartrate; Ammonium tartrate; Calcium tartrate; (R*,R*)-+-)-2,3-Dihydrobutanedioic acid, monammonium monosodium salt; Potassium tartrate; Sodium ammonium tartrate; Sodium tartrate; Stannous tartrate; Tartaric acid; Tartrate CAS No.: CoE No.:

526-83-0 18

FL No.: EINECS No.:

08.018 n/a

FEMA No.: JECFA No.:

3044 n/a

NAS No.:

3044

Description: Tartaric acid is odorless, but has a characteristic acid taste. Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of Dglyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates. For a detailed description on this chemical refer to Burdock (1997). Consumption: Annual: 261,666.67 lb Individual: 0.2217 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 131.136, 131.144, 150.141, 150.161, 184.1099

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FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 30 (1977) Trade association guidelines: FEMA PADI: 1.704 mg Empirical Formula/MW:

IOFI: Nature Identical

C4H6O6/150.09 Specifications: (FCC, 1996) Not less than 99.7% and not more than 100.5% of C4H6O6 after drying Heavy metals (as Pb) Not more than 10 mg/kg Its solutions give positive tests Identification for Tartrate, Appendix IIIA Loss on drying Not more than 0.5%

Assay

Oxalate

Passes test

Residue on ignition Not more than 0.5% [a ]25D : Between Specific rotation +12.0% and +13.0% Sulfate Passes test

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.18 0.90 4.33 1.98 2.00 3.00 9.69 3.14 0.80

Max. 0.61 1.12 4.22 6.65 3.08 5.00 10.07 3.45 0.80

Food Category Hard candy Jams, jellies Meat products Nonalcohlic beverage Other grains Soft candy Soups Sweet sauce

Usual 10.35 2.00 0.01 1.27 0.15 9.86 1.70 2.96

Max. 13.36 4.00 0.02 1.70 0.15 9.86 1.70 3.92

Synthesis: The tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: d-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw, lean fish, white wine, red wine and port wine.

TAURINE Synonyms: 2-Aminoethanesulfonic acid; Ethanesulfonic acid, 2-amino-(9CI); Aminoethanesulfonic acid; O-Due; Taurine (8CI); l-Taurine; Taurinum CAS No.: CoE No.:

107-35-7 n/a

FL No.: EINECS No.:

16.056 203-483-8

FEMA No.: JECFA No.:

3813 n/a

NAS No.:

n/a

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Description: Taurine is a naturally occurring amino acid with a bitter taste and sharp flavor. It is a nonessential amino acid by definition, because the body can synthesize it from methionine and cysteine. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 184.6220 mg IOFI: n/a Empirical Formula/MW: C2H7O3NS/125.15 Specifications: Appearance Assay Melting point

White, monoclinic prisms 99.7% 328∞C

Octanol/water K = 0.0006 partition coefficient Solubility Soluble in water 10.48 g/100 ml

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Fats, oils Fish products Gravies Imitation dairy Meat products

Usual Max. 250.00 250.00 1,000.00 1,000.00 630.00 630.00 1,125.00 1,125.00 190.00 190.00 565.00 565.00 190.00 190.00 375.00 375.00 190.00 190.00 585.00 585.00

Food Category Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups Sugar substitutes Sweet sauce

Usual Max. 30.00 30.00 640.00 640.00 550.00 550.00 200.00 200.00 375.00 375.00 70,000.00 70,000.00 2,100.00 2,100.00 500.00 500.00 3,750.00 3,750.00 375.00 375.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, black beans, chicken, chick peas, clams, cod, fish, lamb, milk, octopus, oysters, pistachios, pork, scallops, shrimp and other natural sources.

TEA Botanical name: Thea sinensis L. Botanical family: Theacea Other names: Camellia sinensis; An Hua Ch'A; Assam Tea; Cay Foreign names: Thé (Fr.), Tee (Ger.), Té (Sp.), Thé (It.) Description: A shrub having lanceolate leaves and rather large, fragrant white flowers. The plant is extensively cultivated in India, Java, Ceylon, China and Japan for its leaves used in the preparation of the beverage. The seeds of the plant contain a fixed oil that is used for industrial purposes. The green tea leaves contain a very small amount of essential oil

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(0.014%, spring; 0.007%, summer). The leaves are cured by the following process: The leaves are dried and comminuted, thus liberating the juice containing enzymes necessary for fermentation. Fermentation is carried out for about 4 hours, changing the color of the leaves from green to dark-brownish-green. Finally, a stream of hot air is passed over the cured leaves to stop fermentation and to reduce moisture content to approximately 2%. The dried, cured leaves are the part used. Tea has a sweet, herbaceous, woody, floral odor. Derivatives: Concrete, absolute and tincture (5 to 10% in 50% ethanol). The concrete is obtained by solvent extraction of the cured dried leaves. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Tea Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The dried leaves contain protein, 25.7%; fat, 6.5%; carbohydrate, 40.8%; ash, 5%; caffeine, 3.3% and tannin, 13%. The most common catechins are gallic esters (epicatechin, epicatechin gallate and epigallocatechin gallate). All are found in green tea and are claimed to be responsible for the chemopreventive benefits of the beverage. Aroma threshold values: n/a Taste threshold values: n/a

Tea Extract CAS No.: CoE No.:

84650-60-2 FL No.: n/a EINECS No.:

n/a 283-519-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6384

Description: Green tea extract is prepared from natural dried leaves of the tea plant. Black tea is oxidized green tea. Both have been used for thousands of years in Asia, as a beverage and medicine. Green tea extract is a bioflavonoid-rich, potent extract, which is used primarily for quenching free radicals. The absolute is prepared by alcoholic extraction of the concrete, or it is sometimes co-distilled from the concrete. The distilled products are viscous, ambercolored liquids with a rich, delicate, sweet, woody, herbaceous odor. Also see above, Tea. Consumption: Annual: 276,666.67 lb Individual: 0.2344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural: Specifications: Pale greenish-yellow, freeflowing powder (hygroscopic) Caffeine Less than 2% Heavy metals Less than 10 mg/kg

Appearance

Polyphenols Minimum 95% (catechins) Solubility Clearly soluble in water and alcohol

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.05%: Sweet, refreshing and tea-like with an herbal and hay-like nuance and an astringent tannin afternote.

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TEA TREE OIL Botanical name: Melaleuca alternifolia Botanical family: Myrtaceae Other names: Melaleuca alternifolia oil, Oils, tea tree, Tea leaf absolute CAS No.:

68647-73-4 308064-79-1a 8002-72-8b

CoE No.: a. b.

FL No.:

n/a

FEMA No.:

3902

EINECS No.:

n/a

JECFA No.:

n/a

NAS No.:

n/a

Melaleuca essential oil (no species designated). Melaleuca oil (no species designated).

Description: M. alternifolia (Maiden and Betche) Cheel is an evergreen Australian native tree species commonly referred to as a “paperbark” or “tea tree.” Its distribution range extends throughout northern NSW into southern Queensland. Tea tree commonly inhabits at permanent watercourses, swamp flats and springs. It is the major source of Australian tea tree oil, an economically significant, commercial product with unique antimicrobial and organoleptic properties. Long established as an antimicrobial/disinfectant, M. alternifolia oil has warm, spicy characteristics making it a desirable flavoring agent. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.404900 mg IOFI: n/a Specifications: Appearance

Pale-yellowish-green to clear liquid, with a warm, spicy odor

Refractive index 1.4750-1.4820

Flash point

50∞C

Solubility

Optical rotation

+5 to +15∞

Specific gravity

Insoluble in water; soluble in alcohol (1:1 90% alcohol); slightly soluble in propylene glycol 0.8880-0.9090

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 50.00 30.00 30.00 30.00 50.00 50.00 30.00 30.00 50.00 50.00 30.00 30.00 30.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy

Usual Max. 10.00 30.00 10.00 50.00 10.00 30.00 10.00 30.00 10.00 30.00 10.00 30.00 10.00 30.00 10.00 30.00 10.00 50.00 10.00 50.00 10.00 30.00 10.00 50.00 10.00 30.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 10.00 10.00 10.00 10.00

Max. 50.00 50.00 30.00 30.00

Food Category Soups Sugar substitutes Sweet sauce

Usual 10.00 10.00 10.00

Max. 50.00 30.00 30.00

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

alpha-TERPINEOL Synonyms: 3-Cyclohexene-1-methanol, a,a, 4-trimethyl-, (S)-; p-Menth-1-en-8-ol, (S)-(–)-; Carvomenthol; 3-Cyclohexene-1-menthol, alpha,alpha4-trimethyl (9CI); 3-Cyclohexene1-menthol, alpha,alpha4-trimethyl; p-Menth-1-en-8-ol (8CI); Terpenol; 1-Methyl-4-isopropyl-1-cyclohexene-8-ol; Terpineol, alpha; alpha-Terpineol; Terpineol schlechthin; alphaTerpinenol; alpha,alpha-4-Trimethyl-3-cyclohexene-1-methanol CAS No.: CoE No.:

10482-56-1 FL No.: 62 EINECS No.:

02.014 233-986-8

FEMA No.: JECFA No.:

3045 n/a

NAS No.:

3045

Description: a-Terpineol has a characteristic lilac odor with a sweet taste reminiscent of peach on dilution. Consumption: Annual: 20,333.33 lb Individual: 0.01723 mg/kg/day Regulatory Status: CoE: Approved. Food: 40 ppm FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 3.723 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.25 Specifications: (FCC, 1996) Appearance

Colorless, viscous liquid

Assay

96.0% (min) of C10H18O

Boiling point 217∞C

Refractive index 1.482-1.485 1 ml in 2 ml 70% alcohol, 4 ml 60% Solubility alcohol; 8 ml in 50% alcohol; slightly soluble in glycerin and water Specific gravity 0.930-0.936

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual .58 15.93 13.53 25.91 9.23 8.56

Max. 2.12 19.52 83.47 44.55 14.00 12.64

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.67 5.27 3.40 13.51

Max. 6.00 17.39 10.54 5.41 16.50

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Synthesis: Obtained from terpin hydrate by splitting off water; from pentane tricarboxylic acid by cyclization, followed by esterification to the hydroxy ester, then the unsaturated ester and Grignard to terpineol; also from isoprene and methyl vinyl ketone, using methyl magnesium iodide. Aroma threshold values: Detection: 280 to 350 ppb Taste threshold values: Taste characteristics at 2 to 25 ppm: Woody, terpy, lemon and lemon–lime-like with a slight herbal and floral nuance. Natural occurrence: Reported found in more than 150 derivatives from leaves, herbs and flowers; the d-, l- and dl-isomers are known: the d-form is found in the essential oils from Cupressaceae in general; also in the oils of Elettaria cardamomum, star anise, marjoram, clary sage, neroli and others. The l-form is found in Satureia montana, lavandin, cajeput, lime, lemon, cinnamon leaves and the distillates from Pinaceae (with exception of Pinus silvestris, which contains d-terpineol together with racemic form); likewise, Nectandra elaiophora (wood) and petitgrain bigarade. The racemic form is found in cajenne linalool, Thymus caespititius, cajeput, Eucalyptus globules; mixed with the l-form it is found in petitgrain; a non-defined form of terpineol has been reported in the bitter orange. Reported found in over 260 natural sources including apple juice, apricot, sweet and sour cherry, citrus peel oils and juices, many berries, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, carrot, celery, peas, potato, bell pepper, tomato, anise, cinnamon, clove, cumin seed, ginger, Mentha oils, pepper, mace, parsley, nutmeg, thyme, Gruyere cheese, Parmesan cheese, butter, cooked chicken and beef, hop oil, beer, cognac, rum, wines, tea, nuts, honey, avocado, passion fruit, prune, plums, beans, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, parsnip root, cardamom, coriander seed, rice, quince, litchi, calamus, dill, licorice, lovage root, juniper berry, corn oil, laurel, sweet and bitter fennel, wort, elderberry, loquat, myrtle berry, rosemary, buchu oil, Bourbon vanilla, mountain papaya, turmeric, clary sage, lemon balm, nectarines, naranjilla fruit, Cape gooseberry and sea buckthorn.

TERPINOLENE Synonyms: Cyclohexene, 1-methyl-4-(1-methylethylidene)-; 4-Isopropylidene-1-methylcyclohexene; p-Mentha-2,4(8)-diene; 1-Methyl-4-isopropylidene-1-cyclohexene; 1-Methyl4-(1-methylethylidene)cyclohexene; 1,4(8)-Terpadiene; Terpinolen; Terpinolene CAS No.: CoE No.:

586-62-9 n/a

FL No.: EINECS No.:

01.005 n/a

FEMA No.: JECFA No.:

3046 n/a

NAS No.:

3046

Description: Terpinolene has a sweet, pine odor with a somewhat sweet, citrus flavor. Consumption: Annual: 2633.33 lb Individual: 0.002231 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 4.646 mg IOFI: Nature Identical Empirical Formula/MW: C10H16/136.23

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Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Colorless to very pale, straw-yellow liquid; polymerizes readily 183-185∞C 1.490 at 20∞C

Insoluble in water; soluble in alcohol Specific gravity 0.8620 at 20∞C

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 14.00 21.22 31.35 12.63

Max. 20.00 26.31 72.15 18.95

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.46 13.30 6.08 16.60

Max. 14.66 18.74 9.55 20.81

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in distilled lime peel oil, ginger, nutmeg, pepper, mace, coriander seed, lovage seed, lovage root, myrtle leaf, pimento berry, pimento leaf, winter savory, smaller galanga, Ethiopian or guinea pepper and ashanti pepper.

TERPINYL ACETATE a,4-trimethyl-, acetate; p-Menth-1-en-8-yl Synonyms: 3-Cyclohexene-1-methanol, a,a acetate; a-Terpenyl acetate; Terpinyl acetate CAS No.: CoE No.:

80-26-2 205

FL No.: EINECS No.:

09.015 201-265-7

FEMA No.: JECFA No.:

3047 368

NAS No.:

3047

Description: Terpinyl acetate has a sweet, refreshing, herbaceous odor. Consumption: Annual: 7450.00 lb Individual: 0.006313 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.757 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29

Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index 1.464-1.467 at 20∞C (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued)

Assay

97% (min) of C12H20O2

Boiling point 220∞C

Solubility

Specific gravity

Soluble in alcohol (1:5 in 70% alcohol, remains in solution to 10 ml), most fixed oils, mineral oil, propylene glycol; slightly soluble in glycerol; insoluble in water 0.953-0.962 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.41 13.90 1.68 0.46 5.94 5.97

Max. 4.79 17.00 10.92 1.39 7.94 7.97

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.58 14.13 2.98 9.94

Max. 4.00 1.58 29.04 4.98 12.02

Synthesis: By acetylation of a-terpineol or mixed isomeric terpineols. Aroma threshold values: Detection: 2.5 ppm. Taste threshold values: n/a Natural occurrence: Reported found in essential oils of cypress, Malabar cardamom, cajeput, niaouli, Siberian pine needles, pine, Melaleuca trichostachya, Melaleuca pauciflora and in the essential oil of bitter orange. Also reported found in bitter orange peel oil, grapefruit juice, currants, cinnamon, clove, garlic, cocoa, tea, pepper, mace, sweet and wild marjoram, cardamom, ginger, nutmeg thymus, coriander seed, lovage leaf, lovage root, laurel, myrtle leaf, myrtle berry, clary sage, lemon balm, eucalyptus oil, mastic gum oil and Spanish sage.

a-TERPINYL ANTHRANILATE CAS No.: CoE No.:

14481-52-8 FL No.: 259 EINECS No.:

09.724 n/a

FEMA No.: JECFA No.:

3048 n/a

NAS No.:

3048

Description: a-Terpinyl anthranilate has a complex fruity odor and a bitter taste. Consumption: Annual: <1.00 lb Individual: 0.00003669 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.282 mg IOFI: Artificial Empirical Formula/MW: C16H23O2N/273.38

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Specifications: (Burdock, 1997) Boiling point Refractive index

365∞C 1.4830 at 20∞C

Specific gravity

1.055 at 15.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 7.17 2.50

Max. 5.50 9.67 3.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.30 .87 5.50

Max. 3.15 2.77 8.00

Synthesis: Prepared by esterification of anthranilic acid with terpineol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL BUTYRATE Synonyms: Butanoic acid, 1-methyl-1-(4-methly-3-cyclohexen-1-yl)ethyl ester (9CI); 1-Methyl-1-(4-methyl-3-cycohexen-1-yl)ethyl butyrate; Terpinly butyrate CAS No.: CoE No.:

80-26-6 278

FL No.: EINECS No.:

09.052 n/a

FEMA No.: JECFA No.:

3049 370

NAS No.:

3049

Description: Terpinyl butyrate has a characteristic, rosemary-like, acrid, fruity odor with a balsamic undernote. It has a bitter taste reminiscent of plum. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.235 mg IOFI: Nature Identical Empirical Formula/MW: C14/H24O2/224.34 Specifications: (JECFA, 2000) Appearance

Clear, colorless liquid

Refractive index

Assay

95% (min)

Solubility

Boiling point

244-246∞C

Specific gravity

1.463-1.468 Soluble in alcohol and oil; insoluble in water 0.962-0.968

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.00 9.33 7.50

Max. 10.00 12.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.20 4.50 8.00

Max. 5.90 6.50 11.33

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of niaouli, cypress and Eucalyptus diversicolor.

TERPINYL CINNAMATE Synonyms: Cinnamic acid, p-menth-1-en-8-yl ester; p-Menth-1-en-8-yl 3-phenylpropenoate; p-Menth-1-en-8-yl cinnamate; 1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl 3-phenyl-2propenoate, (S)-; 2-Propenoic acid, 3-phenyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl) ethyl ester, (S)-; Terpinyl cinnamate; Terpinyl beta-phenylacrylate; Terpinyl 3-phenylpropenoate; CAS No.: CoE No.:

10024-56-3 FL No.: 330 EINECS No.:

09.737 233-023-1

FEMA No.: JECFA No.:

3051 669

NAS No.:

3051

Description: Terpinyl cinnamate has a persistent, sweet, balsamic odor reminiscent of wine moscato. It has a heavy, fruity, somewhat spicy taste. Consumption: Annual: <1.00 lb Individual: 0.0000155 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.091 mg IOFI: Artificial Empirical Formula/MW: C19H24O2/284.40 Specifications: (JECFA, 2000) Acid value Appearance Boiling point

1.0 (max) Colorless or pale, straw-colored viscous liquid 360∞C

Refractive index Solubility

1.548-1.552 Insoluble in water; miscible in alcohol and oils

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.90 2.60

Max. 3.00 9.03 4.33

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.00 .83 6.00

Max. 4.00 1.83 9.33

Synthesis: Prepared by esterification from terpineol and cinnamic acid; also from methyl cinnamate, sodium terpineol and terpinyl formate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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TERPINYL FORMATE Synonyms: 3-Cyclohexene-1-methanol, alpha,alpha,4-trimethyl-, formate (9CI); pMenth-1-en-8-ol, formate (mixed isomers); p-Menth-1-en-8-yl formate; p-1-Menthen-8yl formate; Terpinyl formate CAS No.: CoE No.:

2153-26-6 348

FL No.: EINECS No.:

09.081 218-444-0

FEMA No.: JECFA No.:

3052 367

NAS No.:

3052

Description: Terpinyl formate has a pleasant, floral, citrus odor with a bitter taste at high levels, becoming dry and fruity at lower levels. Consumption: Annual: <1.00 lb Individual: 0.00002894 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.545 mg IOFI: Nature Identical Empirical Formula/MW: C10H17O2/182.20 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point

213-225∞C

Specific gravity

1.467-1.473 1 ml is soluble in 6 ml 60% alcohol; very slightly soluble in water 0.987-0.993

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual .75 8.14 3.54

Max. 3.00 11.43 5.71

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 1.07 6.69

Max. 10.00 3.29 9.98

Synthesis: May be produced from d-a-terpineol and formic acetic anhydride; the racemic aterpineol is also obtained by an analogous synthesis. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Ceylon cardamom essential oil.

TERPINYL ISOBUTYRATE Synonyms: p-Menth-1-en-8-yl isobutyrate; 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl isobutyrate; 2-Methylpropanoic acid 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester; Propanoic acid, 2-methyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester (9CI); Terpinyl isobutyrate CAS No.: CoE No.:

7774-65-4 300

FL No.: EINECS No.:

09.425 231-878-5

FEMA No.: JECFA No.:

3050 371

NAS No.:

3050

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Description: Terpinyl isobutyrate has a fruity, floral, herbaceous odor with a heavy, fruitytype flavor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.423 mg IOFI: n/a Empirical Formula/MW:

C14/H24O2/224.34

Specifications: (JECFA, 2000) Acid value

0.2 (max)

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay Boiling point

98.0% (min) 242∞C

Specific gravity

1.457-1.463 Soluble in alcohol and oils; insoluble in water 0.931-0.942

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 6.87 5.50

Max. 3.00 12.33 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.00 1.50 5.00

Max. 8.00 3.30 10.33

Synthesis: By esterification of terpineol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL ISOVALERATE CAS No.: CoE No.:

1142-85-4 456

FL No.: EINECS No.:

09.461 n/a

FEMA No.: JECFA No.:

3054 372

NAS No.:

3054

Description: Terpinyl isovalerate has a peculiar, floral odor with a sweet, pine incense and orange undertone. It has a bitter flavor reminiscent of apple. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 2.198 mg Empirical Formula/MW:

IOFI: Artificial

C16/H26O2/238.37

Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless, oily liquid 95% (min) 248∞C

Solubility Specific gravity

Soluble in alcohol; insoluble in water 0.931-0.937

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 12.00 5.30

Max. 5.00 15.00 7.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 1.75 6.53

Max. 10.00 5.00 9.80

Synthesis: By esterification of terpineol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL PROPIONATE Synonyms: 3-Cyclohexene-1-methanol, alpha,alpha, 4-trimethyl-, propanoate; p-Menth1-en-8-yl propionate; Terpinyl propionate CAS No.: CoE No.:

80-27-3 423

FL No.: EINECS No.:

09.142 201-266-2

FEMA No.: JECFA No.:

3053 369

NAS No.:

3053

Description: Terpinyl propionate has a somewhat floral, lavender note with a bitter flavor. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.762 mg IOFI: Nature Identical Empirical Formula/MW: C13H22O2/210.31

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Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay 95.0% (min) of C13H22O2 Boiling point 240∞C

Specific gravity

1.462-1.468 1 ml is soluble in 2 ml 80% alcohol; soluble in glycerin; slightly soluble in propylene glycol; miscible in alcohol, chloroform, ether and most fixed oils; insoluble in water 0.947-0.952

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 9.00 3.95

Max. 3.00 12.50 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 1.88 6.06

Max. 10.00 3.50 9.68

Synthesis: By esterification of terpineols. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, green with tropical and fruity nuances. Natural occurrence: Reported found in citrus fruit and celery; also the racemic form (dl) has been identified in cardamom.

delta-TETRADECALACTONE Synonyms: 2H-Pyran-2-one, tetrahydro-6-nonyl- (8CI) (9CI); delta-Tetradecalactone; delta-Tetradecanolide; Tetrahydro-6-nonyl-2H-pyran-2-one CAS No.: CoE No.:

2721-22-4 2196

FL No.: EINECS No.:

10.016 220-334-2

FEMA No.: JECFA No.:

3590 238

NAS No.:

3590

Consumption: Annual: 46.67 lb Individual: 0.00003594 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 40 ppm FDA: 21 CFR 131.111 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.080 mg IOFI: n/a Empirical Formula/MW: C14H26O2/226.36 Specifications: (JECFA, 1998) Acid value

8.0 (max) Colorless to pale-yellow Appearance liquid Assay 97.0% (min) Boiling point 290∞C

Refractive index Solubility Specific gravity

1.454-1.464 Soluble in alcohol, vegetable oil and propylene glycol; insoluble in water 0.932-0.969

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Fats, oils Gravies Hard candy Imitation dairy

Usual 8.00 7.50 3.00 15.00 3.00 3.00 15.00

Max. 40.00 30.00 30.00 30.00 15.00 15.00 40.00

Food Category Meat products Milk products Poultry Seasonings, flavors Snack foods Soft candy Soups

Usual 15.00 3.00 15.00 3.00 7.50 3.00 3.00

Max. 30.00 20.00 30.00 15.00 30.00 30.00 15.00

Synthesis: n/a Aroma threshold values: Detection: 1.7 ppb Taste threshold values: Taste characteristics at 20 ppm: Buttery, fatty, creamy with sweet, milky and dairy nuances. Natural occurrence: Reported found in blue cheeses, cheddar cheese, Parmesan cheese, buttermilk, heated butter, chicken fat, heated beef fat, milk, lamb and mutton liver, pork fat and coconut meat and oil.

(Z)-8-TETRADECENAL Synonyms: (Z)-Tetradec-8-enal; 8-Tetradecenal, (Z)CAS No.: CoE No.:

169054-69-7 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4066 n/a

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.006 mg (FEMA) Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a CH3

C14H26O/210.36 O

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionary, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices

Usual 0.001 0.01 0.001 0.01 0.001 0.01 0.001 0.001 0.01 0.01 0.001 0.001

Max. 0.05 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.20 0.20 0.10 0.10

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors

Usual 0.01 0.001 0.005 0.005 0.001 0.005 0.005 0.01 0.005 0.001 0.005 0.50

Max. 0.20 0.10 0.50 0.20 0.05 0.10 0.10 0.20 0.10 0.30 0.30 5.00

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Reported uses (ppm): (FEMA, 2002) (Continued) Food Category Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.001 0.001 0.01 0.001 0.005

Max. 0.10 0.10 0.20 0.10 0.20

Food Category Snack foods Soft candy Soups Sugar substitiutes Sweet sauces

Usual 0.01 0.001 0.01 0.001 0.05

Max. 0.20 0.10 0.20 0.05 0.20

Synthesis: n/a Aroma threshold values: Detection and recognition thresholds for (Z)-8-tetradecenal are reported as 0.067 and 0.064 ppm in water, respectively. Taste threshold values: n/a Natural occurrence: Tetradecenal (unknown structure) is reportedly present in lemon peel oil, ginger and skim milk powder.

1,2,5,6-TETRAHYDROCUMINIC ACID Synonyms: 3-Cyclohexene-1-carboxylic acid, 4-isopropyl-; 3-Cyclohexene-1-carboxylic acid, 4-(1-methylethyl)-; 4-Isopropyl-3-cyclohexene-1-carboxylic acid; 4-(1-Methylethyl)-3cyclohexene-1-carboxylic acid CAS No.: CoE No.:

56424-87-4 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3731 n/a

Description: Tetrahydrocuminic acid has a cuminic, sweaty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.210 mg Empirical Formula/MW:

NAS No.:

3731

Individual: n/a

IOFI: n/a

C10H16O2/168.24

Specifications: (Burdock, 1997) Appearance Melting point

Crystalline solid 61∞C

Solubility

Soluble in fat; slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Egg products Fish products Gravies

Usual 0.50 0.20 1.00 0.50 1.00 1.00

Max. 2.50 1.00 5.00 2.50 5.00 5.00

Food Category Imitation dairy Meat products Poultry Seasonings, flavors Snack foods Soups

Usual Max. 0.10 0.50 1.00 5.00 1.00 5.00 100.00 200.00 1.00 5.00 0.50 2.50

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Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cumin oil.

4,5,6,7-TETRAHYDRO-3,6-DIMETHYLBENZOFURAN Synonyms: Benzofuran, 4,5,6,7-tetrahydro-3,6-dimethyl-(9CI); 3,9-Epoxy-p-Mentha-3,8diene; p-Mentha-3,8-diene, 3,9-epoxy-; Menthofuran; Menthofurane; 4,5,6,7-Tetrahydro3,6-dimethylbenzofuran CAS No.: CoE No.:

494-90-6 2265

FL No.: EINECS No.:

13.035 207-795-5

FEMA No.: JECFA No.:

3235 n/a

NAS No.:

3235

Description: 4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran has an odor very similar to that of menthol. Consumption: Annual: 900.00 lb Individual: 0.0007627 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.428 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O/150.22 Specifications: (Burdock, 1997) Appearance Bluish liquid Boiling point 80∞C at 18 mmHg; 90-92∞C at 3 mmHg Optical rotation +92.5 at 25∞C

Refractive index Specific gravity

1.4807 at 20∞C 0.965 at 15∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.25 12.00 6.83

Max. 3.25 12.00 6.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.50 3.50 11.33

Max. 3.50 3.50 11.33

Synthesis: By thermal decomposition of the sulfone of 3-hydroxy-3,8(9)-methadiene-9-sulfonic acid; the latter is obtained by sulfonapulegone in acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil, corn mint oil, spearmint oil, Scotch spearmint oil, pennyroyal oil and other Mentha oils and buchu oil.

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1777

TETRAHYDROFURFURYL ACETATE Synonyms: 2-Acetoxymethyloxolane; 2-Furanmethanol, tetrahydro-, acetate (9CI); Furfurly alcohol, tetrahydro-, acetate (8CI); Tetrahydro-2-furanmethanol acetate; Tetrahydrofurfuryl acetate CAS No.: CoE No.:

637-64-9 2069

FL No.: EINECS No.:

13.166 211-296-8

FEMA No.: JECFA No.:

3055 n/a

NAS No.:

3055

Description: Tetrahydrofurfuryl acetate has a faint, fruity, ethereal odor, somewhat similar to acetic acid (reminiscent of methyl formate). It has a sweet, ethereal, deep, fruit-like flavor. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.342 mg IOFI: Artificial Empirical Formula/MW: C7H12O3/144.17 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point 194-16∞C Refractive index 1.4475 at 20∞C

Solubility Specific gravity

Completely miscible in water, alcohol, ether and chloroform 1.061 at 20∞/20∞C (1.005 at 15.5∞C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.83 4.31 8.62

Max. 5.71 19.39 14.29

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.86 2.99 4.73

Max. 9.93 6.03 19.70

Synthesis: By acetylation of the corresponding alcohol with acetic anhydride, acetyl chloride, or acetic acid and mineral acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Sweet, brown, caramel-like with nutty, rummy nuances. Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL ALCOHOL Synonyms: 2-Furanmethanol, tetrahydro- (9CI); Furfuryl alcohol, tetrahydro- (8CI); QO THFA; Tetrahydro-2-furancarbinol; Tetrahydro-2-Furanmethanol; Tetrahydro-2-furanylmethanol; Tetrahydrofurfuryl alcohol; alpha-Tetrahydrofurfuryl alcohol; Tetrohydro-2-furfuryl alcohol; Tetrahydrofuryl carbinol;Tetrahydro-2-furylmethanol; THFA CAS No.: CoE No.:

97-99-4 2029

FL No.: EINECS No.:

13.020 202-625-6

FEMA No.: JECFA No.:

3056 n/a

NAS No.:

3056

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Description: Tetrahydrofurfuryl alcohol has a faint, warm, oily, caramellic odor with a coffee and nut-like flavor at very low levels (0.03 to 1 ppm). Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.216 mg IOFI: n/a Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless liquid 99.0% (min) of C5H10O2 178∞C

Refractive index Specific gravity

1.452-1.453 1.050-1.052

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.70 0.26 0.42

Max. 6.67 6.47 1.53

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.00 .76 1.10

Max. 9.00 7.27 9.95

Synthesis: By catalytic reduction of furfural with Raney-Ni; also by destructive hydrogenation of lignin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in shoyu (fermented soya hydrolysate), coffee and fresh mango.

TETRAHYDROFURFURYL BUTYRATE Synonyms: Butanoic acid, (tetrahydro-2-furanyl)methyl ester (9CI); (Tetrahydro-2-furanyl)methyl butanoate; Tetrohydrofurfuryl butyrate; (Tetrohydro-2-furyl)methyl butyrate CAS No.: CoE No.:

2217-33-6 n/a

FL No.: EINECS No.:

13.048 217-710-6

FEMA No.: JECFA No.:

3057 n/a

NAS No.:

3057

Description: Tetrahydrofurfuryl butyrate has a heavy, sweet odor reminiscent of apricot and pineapple. It has a sweet, fruity flavor at low levels, becoming pungent at higher levels. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.242 mg Empirical Formula/MW:

1779

IOFI: Artificial

C9H16O3/172.22 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 227∞C

Solubility Specific gravity

Soluble in alcohol; insoluble in water 1.01

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 13.29 5.29

Max. 2.00 19.29 11.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.00 1.10 12.86

Max. 9.00 2.14 19.29

Synthesis: May be prepared by esterification of the alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Fruity, pineapple with green and berry nuances. Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL CINNAMATE Synonyms: 2-Propenoic acid, 3-phenyl-, (tetrahydro-2-furanyl)methyl ester; Tetrahydro-2furylmethyl cinnamate; Tetrahydro-2-furylmethyl 3-phenylpropenoate; (Tetrahydro-2-furanyl)methyl 3-phenyl-2-propenoate; Tetrahydrofurfuryl 3-phenylpropenoate CAS No.: CoE No.:

65505-25-1 FL No.: n/a EINECS No.:

13.060 265-799-2

FEMA No.: JECFA No.:

3320 n/a

NAS No.:

3320

Description: Tetrahydrofurfuryl cinnamate has a sweet, persistent, balmy-vinous odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.00 mg IOFI: Artificial Empirical Formula/MW: C14H16O3/232.28 Specifications: (Burdock, 1997) Appearance

Colorless, slightly viscous liquid

Boiling point >300∞C

Solubility Specific gravity

Soluble in alcohol and oils; insoluble in water 1.11

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 20.00

Max. 20.00

Food Category Fruit ices

Usual Max. 20.00 20.00 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy

Usual 20.00 20.00

Max. 20.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 20.00 20.00 20.00 20.00 (Part 2 of 2)

Synthesis: By azeotropic esterification of the corresponding acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

TETRAHYDROFURFURYL PROPIONATE Synonyms: 2-Furanmethanol, tetrahydro-, propanoate; Tetrahydro-2-furanmethyl propanoate; Tetrahydrofurfuryl propanoate CAS No.: CoE No.:

637-65-0 n/a

FL No.: EINECS No.:

13.049 211-297-3

FEMA No.: JECFA No.:

3058 n/a

NAS No.:

3058

Description: Tetrahydrofurfuryl propionate has a sweet, caramellic, fruity odor with a sweet flavor that is apricot- and chocolate-like. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.893 mg IOFI: Artificial Empirical Formula/MW: C8H14O3/158.20 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point 64-68∞C (207∞C) at 3 mmHg Refractive index 1.4370 at 28∞C

Specific gravity

Soluble in alcohol; slightly soluble in water 1.04

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.21 2.38 7.75

Max. 4.00 18.63 11.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 1.93 2.40

Max. 9.50 3.88 17.07

Synthesis: By esterification of the corresponding alcohol with acetic anhydride and melted sodium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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1781

TETRAHYDROLINALOOL Synonyms: 2,6-Dimethyl-6-octanol; 3,7-Dimethyloctanol-3; 3,7-Dimethyl-3-octanol; 3,7Dimethyloctan-3-ol; Linalool tetrahydride; 3-Octanol, 3,7-dimethyl-(8CI) (9CI); Tetrahydrlinalool CAS No.: CoE No.:

78-69-3 FL No.: 57706-88-4 77 EINECS No.:

02.028

FEMA No.:

3060

201-133-9 260-912-1

JECFA No.:

357

NAS No.:

3060

Description: Tetrahydrolinalool has a sweet, oily, floral odor (more so than linalool) with a citrus floral taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.895 mg IOFI: Artificial Empirical Formula/MW: C10H22O/158.29 Specifications: (FCC, 1996) Appearance Assay

Colorless liquid 95.0% (min) of C10H22O

Refractive index Specific gravity

Boiling point

71∞C

Solubility

1.431-1.435 0.823-0.829 Soluble in alcohol and most fixed oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.36 5.75 2.00 2.45

Max. 3.29 7.10 2.00 3.80

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.00 1.09 3.97

Max. 4.00 10.00 2.50 6.39

Synthesis: By hydrogenation of dl-linalool in the presence of palladium black according to Barbier and Lacquin; also from magnesium ethyl bromide and isoamylketone, or by hydrogenation of 2,6-dimethyl-2-octen-6-ol in the presence of nickel at 100∞C; optically active and racemic forms are expected because of the structure of this product. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 15 ppm: Clean and fresh, floral, tea-like with citrus and herbal nuances. Natural occurrence: Not reported found in nature.

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TETRAHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)PYRAN Synonyms: Pyran, 2-(2-methyl-1-propenyl)-4-methyltetrahydro-; Pyran, tetrahydro-2-(2methyl-1-propenyl)-4-methyl-; 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-(9CI); Rose oxide levo; Tetrahydro-4-methyl-2-(2-methylpropen-1-yl)pyran; Tetrahydro-4-methyl-2-(2-methylprop-1-enyl)pyran CAS No.: CoE No.:

16409-43-1 FL No.: 2269 EINECS No.:

13.037 240-457-5

FEMA No.: JECFA No.:

3236 n/a

NAS No.:

3236

Description: Tetrahydro-4-methyl-2-(2-methylpropen-1-yl)pyran has a powerful distinctive geranium topnote. Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.463 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24

Specifications: (Burdock, 1997) Appearance

Colorless mobile liquid

Solubility

70∞C at 12 mmHg (pure material) Refractive index 1.4556 (pure material)

Boiling point

Soluble in alcohol and oils; very slightly soluble in water

Specific gravity 0.8751 (pure material)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.50 1.01 1.01

Max. 4.00 2.03 2.00

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 0.02 0.53 3.22

Max. 0.05 0.78 6.72

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, vegetative and herbal with a citrus nuance. Natural occurrence: Reported found in the oils of rose (Bulgarian) and geranium (Reunion); both the cis- and the trans-form have been reportedly isolated from geranium oil. Unidentified isomers reported found in black currant berries, passion fruit, some types of Thymus and white wine.

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TETRAHYDRO-PSEUDO-IONONE Synonyms: 6,10-Dimethylundec-9-en-2-one; Tetrahydro-pseudo-ionone CAS No.: CoE No.:

4433-36-7 2053

FL No.: EINECS No.:

07.069 224-634-4

FEMA No.: JECFA No.:

3059 n/a

NAS No.:

3059

Description: Tetrahydro-pseudo-ionone has a sweet, floral, balsamic odor with a rose to woody quality. It has a sweet, fruity flavor, somewhat apple- and peach-like. Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.253 mg IOFI: Artificial Empirical Formula/MW: C13H24O/196.33 Specifications: (Burdock, 1997) Appearance Boiling point

Pale, straw-yellow or colorless, oily liquid 126-127∞C (234∞C) at 14 mmHg

Solubility Specific gravity

Soluble in alcohol; almost insoluble in water 0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.50 1.00

Max. 3.30 4.40 3.30

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.80

Max. 1.10 2.30

Synthesis: By hydrogenation of pseudo-ionone with colloidal palladium; this reaction leads to a product with considerable mixture; also from linalool plus acetic anhydride and sodium ethoxide, followed by hydrogenation; another method starts with geraniol via the acid chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5,6,7,8-TETRAHYDROQUINOXALINE Synonyms: Quinoxaline, 5,6,7,8-tetrahydro- (8CI) (9CI); 5,6,7,8-Tetrahydrquinoxaline CAS No.: CoE No.:

34413-35-9 FL No.: 721 EINECS No.:

14.015 252-002-8

Consumption: Annual: 51.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a

FEMA No.: JECFA No.:

3321 n/a

NAS No.:

3321

Individual: 0.00004378 mg/kg/day

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.767 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H10N2/134.18 Specifications: (Burdock, 1997) Assay

(CDCI3) d 7.6 (5.2, pyrazinyl-H) 2.4 (t,4 CH2-CH2-CH2-CH2) 1.4 (4, -CH2-CH2-CH2-CH2) Refractive index 1.6231 at 48∞C

C: 71.61%; H: 7.51%; N: 20.88%

NMR spectra

Boiling point 108-111∞C 3040, 3000, 1475, 1445, 1405, IR spectra 1165, 1120, 1070, 850, 755 cm-1 134(100), 133(46), 106(18), 52 Mass spectra (17), 39(14), 119(14), 41(11) Melting point 29-30∞C

Specific gravity 1.1334 at 48∞C UV spectra

lmax(MeOH): 273 mm, 278 nm (e = 9.2 x10-3), 302 nm

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gelatins, puddings Gravies

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 5.00 5.00 2.00

Max. 1.00 5.00 5.00 2.00

Synthesis: By condensation of alicyclic a, b-diketone with an a, b-diamine; condensation of an acyclic a, b-diamine with an a, b-dicarbonyl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Nutty, musty, corn taco and popcorn-like. Natural occurrence: Reported found in cocoa, coffee, wheaten bread, fried cured pork, pork liver, cocoa, coffee, roasted filbert, roasted peanut and roasted sesame seeds.

TETRAMETHYLETHYLCYCLOHEXENONE Synonyms: Ethyltetramethylcyclohexenone; 5-Ethyl-3,4,5,6-tetramethyl-2-cyclohexn-1one; 6-Ethyl-2,3,4,6-tetramethyl-2-cyclohexn-1-one CAS No.: CoE No.:

977045-69-4 168

FL No.: EINECS No.:

07.035 n/a

FEMA No.: JECFA No.:

3061 n/a

NAS No.:

3061

Description: Tetramethylethylcyclohexenone has a warm, caramellic, fruity odor with a pleasant, creamy, caramellic, fruity flavor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.551 mg Empirical Formula/MW:

1785

IOFI: Artificial

C12H20O/180.26

Specifications: (Burdock, 1997) Appearance

Almost colorless, oily liquid

Assay

Approx. 30% 5-ethyl-2,3,4,5 and 70% 5-ethyl-3,4,5,6

Soluble in alcohol; very slightly soluble in water

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 3.01 0.17 3.00

Max. 29.84 0.17 30.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.50

Max. 5.00 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,5,5,9-TETRAMETHYL-13-OXATRICYCLO-(8.3.0.0(4,9)) TRIDECANE Synonyms: Ambroxide; (3aR-(3aalpha,5abeta,9aalpha,9bbeta))-Dodecahydro-3a,6,6,9atetra-methylnaphtho(2,1-b)furan; Naphtho(2,1-b)furan, dodecahydro-3a,6,6,9a-tetramethyl-, (3aR-(3aalpha,5abeta,9aalpha,9bbeta))-(9CI); 8alpha, 12-Oxido-13,14,15,16-tetranorlabdane; 1,5,5,9-Tetramethyl-13-oxatricyclo(8.3.0.0(4,9))tridecane CAS No.: CoE No.:

6790-58-5 n/a

FL No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

n/a 229-861-2

FEMA No.: JECFA No.:

3471 n/a

NAS No.:

3471

Individual: 0.00000061 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.003 mg Empirical Formula/MW:

IOFI: Nature Identical

C16H28O/236.40 Specifications: (Burdock, 1997) Assay Melting point

98-99% (as a 2:98 cis:trans mixture) 28∞C

Solubility

Soluble in fats; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.01 0.01 0.01

Max. 0.01 0.01 0.01 0.01

Food Category Gelatins, puddings Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01 0.01

Max. 0.01 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in clary sage oil.

2,3,5,6-TETRAMETHYLPYRAZINE Synonyms: Pyrazine, tetramethyl- (8CI) (9CI); Tetramethylpyrazin; Tetramethylpyrazine; 2,3,5,6-Tetramethylpyrazine CAS No.: CoE No.:

1124-11-4 734

FL No.: EINECS No.:

14.018 214-391-2

FEMA No.: JECFA No.:

3237 n/a

NAS No.:

3237

Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.686 mg IOFI: Nature Identical Empirical Formula/MW: C8H12N2/136.20 Specifications: (Burdock, 1997) Assay

C: 70.55%; H:8.88%; N:20.57%

IR spectra

7.06, 6.91, 10.08, 8.17, 3.42, 8.46, 8.32

Mass spectra

39(20), 42(37), 53(23), 54(100), 66(2), 68(2), 80(3), 94(3), 95(6), 121(3), 135(7), 136(85)

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1787

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.26 1.76 3.25 1.13

Max. 1.03 4.53 3.25 2.76

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.50 3.01

Max. 4.00 2.76 3.53

Synthesis: From 2,5-dimethylpyrazine by ring alkylation with MeLi; also by condensation of 2,3-butanedione with 2,3-butanediamine. Aroma threshold values: Detection: 1 to 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in French fried potato, bell pepper, wheaten bread, Swiss cheese, Camembert cheese, Gruyere cheese, boiled and cooked beef, grilled and roasted beef, fried beef, lamb and mutton liver, grilled and roasted uncured pork, beer, black tea, green tea. Also reported present in cocoa products, coffee, dairy products, oatmeal, galbanum oil, peanuts, soybean, beans, mushroom, trassi, coriander seed, rice bran, trassi, sukiyaki, malt, licorice, dried bonito, wild rice, shrimp, crab, clam, scallop, filberts, rum, whiskey and soy products.

THAUMATIN Synonyms: Proteins, thaumatins; Talin; Thaumatin; Thaumatins CAS No.: CoE No.:

53850-34-3 FL No.: n/a EINECS No.:

n/a 258-822-2

FEMA No.: JECFA No.:

3732 n/a

NAS No.:

3732

Description: Thaumatin is odorless but has an intensly sweet taste. Also see below, Thaumatin b-recombinant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Not specified (1985) Trade association guidelines: FEMA PADI: 0.030 mg IOFI: n/a Empirical Formula/MW: C23H31ClN2O3.C4H4O4/22,209(I); 22,293(II) Specifications: (Burdock, 1997) Appearance

Cream-colored, proteinaceous powder

Assay

<9% Volatile matter; <3% carbohydrate; <0.01% Al; <10 ppm Pb; <3 ppm As; <2% sulfated ash

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 150.00

Max. 300.00

Synthesis: Isolated from the fruits of Thaumatococcus daniellii. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the fruits of Thaumatococcus daniellii.

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THAUMATIN B-RECOMBINANT Synonyms: Cotour; rThaumatin CAS No.:

CoE No.:

53859-34-3 (Thaumatin) 62168-98-3 (Thaumatin I) n/a

FL No.:

n/a

FEMA No.:

3814

EINECS No.:

263-445-1

JECFA No.:

n/a

NAS No.: n/a

Description: Thaumatin is a protein consisting of 207 amino acids linked by eight disulfide bridges. Although this particular thaumatin is produced via a fermentation process, thaumatin was originally discovered in the berries of Thaumatococcus danielli Benth. The berries were extracted by indigenous peoples of West Africa as the source of an intense sweetener for palm wine and sour fruits. Its use was first described in the European literature around.1855. Thaumatin is a flavor enhancer at the use levels indicated below. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.190865 mg IOFI: n/a Empirical Formula/MW: MW = 22,000 Specifications: Appearance Assay

Odorless, white, proteinaceous powder with an intense, sweet taste 99.0% (min)

Solubility

>200 mg/ml in water

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 5.00 1.00 1.00 10.00 150.00 1.00 2.00 2.00 5.00 1.00 2.00 2.00 1.00 2.00 2.00 10.00

Max. 10.00 1.00 2.00 20.00 200.00 2.00 5.00 5.00 10.00 2.00 5.00 5.00 2.00 5.00 5.00 15.00

Synthesis: Produced via fermentation processes.

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 2.00 2.00 3.00 5.00 5.00 2.00 2.00 2.00 0.50 1.00 2.00 2.00 2.00 2.00

Max. 5.00 5.00 2.00 6.00 10.00 10.00 5.00 5.00 5.00 1.00 2.00 5.00 5.00 5.00 5.00

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Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Thaumatococcus daniellii Benth.

THEASPIRANE Synonyms: 1-Oxaspiro(4.5)dec-6-ene, 2,6,10,10-tetramethyl-(9CI); 2,6,10,10-tetramethyl-1-oxaspiro(4.5)dec-6-ene; Theaspirane CAS No.: CoE No.:

36431-72-8 FL No.: n/a EINECS No.:

13.098 253-031-9

FEMA No.: JECFA No.:

3774 n/a

NAS No.:

n/a

Description: Theaspirane is fruity, woody, sweetish and ionone-like camphoraceous. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.083 mg IOFI: n/a Empirical Formula/MW: C13H22O/194.32 Specifications: (Burdock, 1997)

Assay

Boiling point Refractive index

Two diastereoisomers in a ratio of 5558%: 42-45%; 4-5% 4,6,10,10 tetramethyl-5-oxabicyclo[4.40]dec-1ene; 1.5-2.0% 6-(1,3-butadienyl)-1,3trimethyl-1-cyclohexene; 1-1.5% 2(1,3-butadienly)-1,3-trimethyl-1cyclohexene; ª1% 3,4-dihydro-1,1,6trimethyl-2(H)-naphthallene 91-96∞C at 8 mmHg 1.487-1.490 at 20∞C

Solubility

Soluble in fats and chlorinated hydrocarbons; insoluble in water; miscible in ethanol

Specific gravity

0.944-0.947 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 7.00 0.80 0.60 1.00

Max. 20.00 2.50 1.80 3.00

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages

Usual 1.00 0.80 0.50 0.15

Max. 3.00 2.50 1.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis vinifera L., raspberry (Rubus idaecus L.), white wine, black tea, yellow passion fruit juice, yellow passion fruit, quince, cherimoya (Annona cherimola) and black chokeberry (Aronia melanocarpa Ell.).

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THEOBROMINE Synonyms: 3,7-Dihydro-3,7-dimethyl-1H-purine-2,6-dione; 3,7-Dimethylxanthine; Diurobromine; 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl- (9CI); Santheose; Teobromin; Theobromie (8CI); Xanthine, 3,7-dimethylCAS No.: CoE No.:

83-67-0 n/a

FL No.: EINECS No.:

16.032 201-494-2

FEMA No.: JECFA No.:

3591 n/a

NAS No.:

3591

Description: A methyl xanthine similar to caffeine. Theobromine has a bitter taste. Consumption: Annual: 76.00 lb Individual: 0.01 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 310.545 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 87.056 mg IOFI: n/a Empirical Formula/MW: C7H8N4O2/180.17 Specifications: (Burdock, 1997) Appearance Assay

White, crystalline powder ≥98.0%

Melting point Solubility

357∞C Slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatins, puddings

Usual Max. 345.00 1050.00 1148.00 4020.00 300.00 795.00

Food Category Milk products Soft candy Sweet sauce

Usual 480.00 1410.00 900.00

Max. 990.00 4020.00 3300.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa bean, cocoa powder, cola nut and tea.

THIAZOLE Synonyms: Thiazole (8CI) (9CI) CAS No.: CoE No.:

288-47-1 n/a

FL No.: EINECS No.:

15.028 206-021-3

FEMA No.: JECFA No.:

3615 n/a

NAS No.:

3615

Description: Thiazole has a green, sweet, nutty, tomato note. Consumption: Annual: 1.50 lb Individual: 0.00000127 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1875 FDA (other): n/a JECFA: n/a

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.187 mg Empirical Formula/MW:

1791

IOFI: n/a

C3H3NS/85.12 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless to pale-yellow ≥99.9% 115-118∞C

Refractive index Solubility Specific gravity

1.5375 at 25∞C Slightly soluble in water 1.2 at 17∞C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Gravies Imitation dairy Meat products

Usual 5.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00

Food Category Nut products Reconstituted vegetables Seasonings, flavors

Usual 2.00 2.00 2.00

Max. 5.00 10.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 3.1 ppm. Taste threshold values: n/a Natural occurrence: Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.

2-THIENYL MERCAPTAN Synonyms: 2-Thienyl mercaptan; Thiophene-2-thiol CAS No.: CoE No.:

7774-74-5 n/a

FL No.: EINECS No.:

15.001 231-881-1

FEMA No.: JECFA No.:

3062 n/a

NAS No.:

3062

Description: 2-Thienyl mercaptan has a very unpleasant, burnt caramellic and sulfuraceous odor with a similar flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.263 mg IOFI: Nature Identical Empirical Formula/MW: C4H4S2/116.20 Specifications: (Burdock, 1997) Oily, yellowish or colorless liquid; tends to oxidize in air Boiling point 166∞C

Appearance

Solubility

Soluble in alcohol; very slightly soluble in water

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.69 1.50 1.00

Max. 1.36 3.50 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: By heating sodium sulfosuccinate with phosphorous trichloride; also by reduction of thiophene-2-sulfonyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

2,2'-(THIODIMETHYLENE) DIFURAN Synonyms: Furan, 2,2'-(thiobis(methylene))bis- (9CI); 2,2'-(Thiobis(methylene))bisfuran; 2,2'-(Thiodimethylene)-difuran CAS No.: CoE No.:

13678-67-6 FL No.: n/a EINECS No.:

13.056 237-172-3

FEMA No.: JECFA No.:

3238 n/a

NAS No.:

3238

Description: 2,2'-(Thiodimethylene)-difuran has a coffee, meaty odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.509 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O2S/194.25 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 135-143∞C at 14 mmHg

Melting point

31-32∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 2.00 1.00 1.00 0.08

Max. 2.00 1.00 1.00 0.08

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 1.00 1.00

Synthesis: By refluxing a mixture of 2-furyl-methanethiol in ethanolic KOH and furfuryl bromide in ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

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THIOGERANIOL Synonyms: (E)-3,7-Dimethyl-2,6-octadiene-1-thiol; (E)-3,7-Dimethylocta-2,6-diene-1thiol; 2,6-Octadiene-1-thiol, 3,7-dimethyl-, (E)- (9CI); Thiogeraniol CAS No.: CoE No.:

39067-80-6 FL No.: n/a EINECS No.:

12.064 254-269-6

FEMA No.: JECFA No.:

3472 524

NAS No.:

3472

Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.006 mg IOFI: Nature Identical Empirical Formula/MW: C10H18S/170.31 Specifications: (JECFA, 1999) Appearance Assay

Yellow to orange liquid 97.0% (min)

Boiling point Refractive index

58∞C 1.503-1.513

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Hard candy

Usual 0.03 0.01 0.01 0.02

Max. 0.03 0.01 0.01 0.02

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.02 0.01 0.01

Max. 0.02 0.10 0.10

Synthesis: n/a Aroma threshold values: Taste threshold values: Natural occurrence: No data found.

THIOLACTIC ACID Synonyms: 2-Mercaptopropionic acid; alpha-Mercaptopropionic acid; 2-Mercaptopropionic acid; alpha-Mercaptopropanoic acid; 2-Mercaptopropanoic acid; Propanoic acid, 2-mercapto (9CI); Thiolactic acid; 2-Thiolactic acid CAS No.: CoE No.:

79-42-5 n/a

FL No.: EINECS No.:

12.039 201-206-5

FEMA No.: JECFA No.:

Description: Thiolactic acid has a roasted, meaty odor. Consumption: Annual: 1600.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

3180 551

NAS No.:

3180

Individual: 0.001355 mg/kg/day

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JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.205 mg Empirical Formula/MW:

IOFI: Nature Identical

C3H6O2S/106 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point

117∞C

Specific gravity

1.479-1.484 One ml is soluble in 1 ml 95% alcohol; miscible in water, alcohol, ether and acetone 1.192-1.200

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.00 2.95 7.84 1.04

Max. 10.00 19.61 15.91 9.78

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.04 6.58 1.24 1.04

Max. 9.78 59.92 8.55 9.51

Synthesis: By electrolysis of the corresponding sulfide, S(SCHMeCO2H)2. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found

THISTLE, BLESSED Botanical name: Cnicus benedictus L. Botanical family: Compositae Other names: This plant should not be confused with Silybum marianum, commonly known as holy thistle, lady’s thistle, or milk thistle. Foreign names: Chardon beni (Fr.), Benedicktenkraut (Ger.), Cardo benedito (Sp.), Cardo santo (It.) CAS No.: CoE No.:

977023-13-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6157

Description: Annual Mediterranean herb from 20 to 50 cm (8 to 20 in.) tall, having small, spindle-shaped (fusiform) roots. The erect, multiple stalks are covered with light hairs; the alternate, hairy leaves are pale green and the flowers are yellow. The plant, which flowers from May to August, exhibits a somewhat unpleasant odor and a strong, lasting, bitter taste. The parts used are the leaves and flowers. Blessed thistle has a bitter taste. Derivatives: Infusion (1.5% in 25% alcohol), tincture (20% in 25% alcohol), fluid extract and the essential oil. Consumption: Annual: 46.66 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Composition: An important constituent of C. benedictus is the sesquiterpene lactone, cnicin. The other constituents include mucilage, flavonoids, volatile oil, alkaloids, tannins, nicotinic acid and resin. Aroma threshold values: n/a Taste threshold values: n/a

Thistle, Blessed, Extract CAS No.: CoE No.:

977048-22-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Thistle, Blessed. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6158

Individual: n/a

IOFI: Natural

Thistle, Blessed, Solid Extract CAS No.: CoE No.:

977048-24-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Thistle, Blessed. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6159

Individual: n/a

IOFI: Natural

Thistle, Blessed, Oil CAS No.: CoE No.:

977048-23-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6160

Description: The oil is obtained by steam distillation of the leaves with a yield of ca. 5%; the oil is very little known. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Aroma threshold values: n/a Taste threshold values: n/a

THUJAN-4-OL Synonyms: Bicyclo(3.1.0)hexan-2-ol, 2-methyl-5-(1-methylethyl)- (9CI); 2-Methyl-5-(1methylethyl)bicyclo(3.1.0)hexan-2-ol; Sabinene hydrate; 4-Thujanol. CAS No.: CoE No.:

546-79-2 n/a

FL No.: EINECS No.:

02.085 208-911-7

FEMA No.: JECFA No.:

3239 441

NAS No.:

3239

Description: Thujan-4-ol has an odor reminiscent of terpineol. Consumption: Annual: <1.00 lb Individual: 0.00000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.498 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.24 Specifications: (JECFA), 1998) Boiling point

193-198∞C

Refractive index

1.443-1.449

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 8.00 4.07

Max. 4.00 16.00 8.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 1.00 7.79

Max. 8.00 2.00 15.58

Synthesis: The Grignard reaction with sabina ketone yields two isomers, of which one is identical to an alcohol isolated from American peppermint oil; synthetic routes for the preparation of both the cis- and trans-form are also available. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil (trans-form), lemon juice, mandarin peel oil, black currant (buds), Vitis vinifera L., ginger, spearmint oil, other Mentha oils, pepper, sweet marjoram, cardamom, origanum, dill herb, Oscimum basilicum varieties and laurel.

THYME Botanical name: Thymus vulgaris L.; T. zygis L. var. gracilis Boiss. (white thyme); T. serpyllum L. (wild or creeping thyme); T. capitatus Hoff. & Link (Spanish origanum) Botanical family: Labiatae Other names: White, Wild or Creeping and Spanish Origanum

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Foreign names: Thym (Fr.), Thymian (Ger.), Tomillo (Sp.), Timo (It.) CAS No.: CoE No.:

977052-36-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3063 n/a

NAS No.:

3063

Description: Shrubs approximately 50 cm (20 in.) high, commonly growing wild throughout the Mediterranean basin (Spain, France, Italy, Morocco, Turkey, etc.), eastern and central Europe and North America. The various species exhibit different morphologic characteristics including leaf color, shape and texture, while the flowers may vary from purple to white. Confusion abounds regarding the identities of the sources of marjoram (both “pot” and “sweet” types), origanum and thyme. Several species of Thymus are identified as a source of thyme.154 For detailed description of this, refer to Burdock (1997). The plant has glossy green leaves clustered along slender woody stems and charming clusters of white or pink flowers in summer. It is an excellent edger or front-of-theborder plant. The entire flowering plant, excluding the roots, is used. Although most thyme has a warm, herbaceous odor and a spicy, slightly biting taste, different varieties may exhibit more intense attributes. Derivatives: From T. vulgaris: Fluid extract, tinctures (20% in 20% and 70% ethanol), absolute Consumption: Annual: 765,000.00 lb Individual: 0.6483 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 (T. capitatus: 21 CFR 172.510) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 148.301 mg IOFI: Natural Composition: The main constituents of thyme are a-pinene, borneol, thymol, carvacrol and thymol methyl ether. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies

Usual 705.6 507.6 244.5 140.2

Max. 1243. 873.1 246.3 200.8

Food Category Meat products Processed vegetables Soups

Usual 281.5 79.80 401.6

Max. 1716. 797.4 956.7

Aroma threshold values: n/a Taste threshold values: n/a

Thyme (Thymus serpyllum L.) Other names: Mother of thyme; Serpolet (France); Thyme, wild or creeping; Creeping thyme CAS No.: CoE No.:

977052-37-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6216

Description: T. serpyllum L. has short-stalked leaves, lanceolate or ovate, oblong, very small, up to 7 mm long and 2 mm broad, some forming spike with 4 to 6 leaves, pubescent stems downy and slender; flowers with pink-purple corolla, green or purple calyx, fivetoothed, lower three broad, upper two narrow. It has a characteristic odor and aromatic taste. Consumption: Annual: 1833.33 lb Individual: 0.001553 mg/kg/day 154 Facciola.

Cornucopia. (1990). A Source Book of Edible Plants. Kampong Publications. Vista, CA.

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The plant yields approximately 0.6% of volatile oil containing p-cymol, carvacrol, thymol (1%), d, l-a-pinene and sesquiterpenes a bitter (serpyllin), 3 to 7% tannin and flavones. Aroma threshold values: n/a Taste threshold values: n/a

Thyme Oil (Thymus vulgaris L. & T. zygis var. gracilis Boiss.) Other names: Oil of thyme; Oils, thyme; Red thyme oil; Spanish thyme oil; Thyme absolute; Thym oil; Thyme oil red; Thyme oil, white; Thyme red oil; Thyme white; White thyme oil CAS No.:

8007-46-3

FL No.:

n/a

FEMA No.:

CoE No.:

n/a

EINECS No.:

n/a

JECFA No.:

3064 3065 n/a

NAS No.:

3064

Description: T. vulgaris L. and T. zygis L. are commonly used for the distillation of the essential oil. Spain produces the largest amount. T. serpyllum L. is also used for distillation (Russia). This oil is not only of limited interest to the flavorist but also commercially rare. T. serpyllum extracts have been used to a limited extent in the preparation of galenic products. T. capitatus Hoff. & Link. is a variety growing in Sicily, Spain and North Africa; it also is used for distillation. The oil is obtained by water and steam distillation of the partially dried flowering plant of T. vulgaris and T. zygis in varying yields (0.5 to 1.2%). It has a strong, aromatic odor and a warm, somewhat sharp flavor (red thyme oil). White thyme oil is obtained by rectification of the distilled red thyme oil, exhibiting similar, but milder odor and flavor characteristics. Consumption: Annual: 3663.33 lb Individual: 0.003104 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.909 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Levorotatory, but not more than –3∞ Not less than 40.0% by volume of Assay phenols Heavy metals Passes test (as Pb) Refractive index Between 1.495 and 1.505 at 20∞C

Solubility in alcohol Passes test Between 0.915 and Specific gravity 0.935 Water-soluble Passes test phenols

Physical–chemical characteristics: The oil is a colorless, yellow or red liquid. The oil is affected by light. White thyme oil is a pale-yellow liquid. Essential oil composition: Thymol and carvacrol are the two main constituents of the oil. Their relative percentage ratio in the oil varies widely, depending on the botanical source.

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Other constituents include anisyl alcohol, linalool, borneol, geraniol, camphene and gammaterpinene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.90 25.26 15.84 7.96 7.98

Max. 5.05 28.57 19.75 10.01 10.04

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 15.51 3.85 20.73 2.35

Max. 22.92 4.97 24.17 2.95

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Spicy, green, herbal and woody with a slight phenolic nuance.

Thyme Oleoresin CAS No.: 977029-72-3 FL No.: n/a FEMA No.: n/a NAS No.: 6389 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: Obtained by the solvent extraction of the dried flowering plant T. vulgaris L. or T. zygis L. and its variety gracilis Boissier as a dark-brown to green viscous liquid. The oleoresin contains both volatile and nonvolatile components. As extracted, it is very viscous material, which is standardized with food grade material. Also see above, Thyme. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: It is a dark, greenish, brown semisolid with a minimum oil content of 10 ml/100 g. Aroma threshold values: n/a Taste threshold values: n/a

Thyme Wild or Creeping Extract (Thymus serpyllum L.) CAS No.: CoE No.:

977069-96-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6217

Description: Thyme extract is the flavoring extract prepared from oil of thyme, or from thyme, or both and contains not less than two-tenths percent by volume of oil of thyme. Also see above, Thyme. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Composition: Four acetophenone glycosides were isolated from the butanol-soluble fraction of thyme extracts. Among them, two new compounds, 4-hydroxyacetophenone 4-O-[5-O-(3, 5-dimethoxy-4-hydroxybenzoyl)-b-D-apiofuranosyl]-(1-->2)-b-D-glucopyranoside and 4hydroxyacetophenone 4-O-[5-O-(4-hydroxybenzoyl)-b-D-apiofuranosyl]-(1-->2)-b-D-glucopyranoside, were confirmed.155 Aroma threshold values: n/a Taste threshold values: n/a

THYMOL Synonyms: m-Cresol, 6-isopropyl-; p-Cymen-3-ol; p-Cymene, 3-hydroxy-; 3-p-Cymenol; 3Hydroxy-p-cymene; 1-Hydroxy-5-methyl-2-isopropylbenzene; 3-Hydroxy-1-methyl-4-isopropyl benzene; Isopropyl cresol; 2-Isopropyl-5-methylphenol; 6-Isopropyl-m-cresol; 6-Isopropyl-3-methylphenol; 1-Methyl-3-hydroxy-4-isopropyl benzene; 3-Methyl-6-isopropyl phenol; 5-Methyl-2-isopropyl phenol; 5-Methyl-2-isopropyl-1-phenol; 5-Methyl-2-(1methylethyl)phenol; Phenol, 2-isopropyl-5-methyl-; Phenol, 5-methyl-2-(1-methylethyl)(9CI); Thyme camphor; Thymic acid; Thymol (8CI); m-Thymol; Enichem thymol CAS No.: CoE No.:

89-83-8 174

FL No.: EINECS No.:

04.006 201-944-8

FEMA No.: JECFA No.:

3066 709

NAS No.:

3066

Description: Thymol has a characteristic phenol-like, aromatic odor with a sweet, medicinal, spicy flavor Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): Approved as an excipient. (CDER, 1996) JECFA: Evaluated February, 2001 Trade association guidelines: FEMA PADI: 3.545 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O/150.22 Specifications: (FCC, 1996) Appearance Boiling point

White crystalline 232∞C

Melting range Solubility

Between 49 and 51∞C 1 gram is soluble in 1 ml 95% alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.13 17.35 10.70 15.62

Max. 5.78 23.24 14.94 19.38

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 78.05 3.79 10.71

Max. 78.05 5.94 15.68

Synthesis: By action of potassium nitrite on thymyl amine in acetic acid solution and subsequent heating of the diazonium salt to boiling; also by boiling 1 mol of 2,4-dibromomenthone 155 Wang

et al. (1999). J. Agric. Food Chem. 47, 1911.

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with 6 mol of quinoline (Beckmann); from m-cresol and isopropyl chloride at –10∞C according to Friedel–Crafts condensation. Aroma threshold values: Detection: 86 to 790 ppb Taste threshold values: Phenolic, medicinal, woody and spicy Natural occurrence: Reported in the essential oils of Monarda punctata, Satureia thymera, Origanum floribundum, Ocimum viride, Ocimum gratissimum and particularly in thyme (Thymus vulgaris L., T. capitatus, T. serpillum L.), where it is contained up to 50%. Also reported found in citrus peel oils, orange and tangerine juice, bilberry, cranberry, blueberry, papaya, blackberry, celery seed, chive, clove bud, cumin seed, ginger, peppermint oil, corn mint oil, Scotch spearmint oil, nutmeg, parsley, thyme, Gruyere cheese, Parmesan cheese, Romano cheese, white wine, black tea, plum, sweet and wild marjoram, fenugreek, mango, cardamom, dill herb and seed, licorice, lovage leaf, buckwheat, sweet corn, elder flower, cherimoya, rosemary, lemon balm, Spanish sage, anise hyssop, sweet grass oil, eucalyptus oil and mastic gum oil.

TOLUALDEHYDE GLYCERYL ACETAL, mixed o-, m-, pSynonyms: 2-(o-,m-,p-Cresyl)-5-hydroxydioxan; 2-(o-,m-,p-Cresyl)-5-hydroxymethyldioxolan; 2-(Methylphenyl)-,3-dioxan-5-ol, mixed o-,m-,p-; “Tolyl glycerin” CAS No.: CoE No.:

977041-69-2 46

FL No.: EINECS No.:

06.012 n/a

FEMA No.: JECFA No.:

3067 n/a

NAS No.:

3067

Description: Tolualdehyde glyceryl acetal, mixed o-, m-, p-, as fresh material, is almost odorless with a mild, bitter-almond flavor. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.666 mg IOFI: Artificial Empirical Formula/MW: C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance Colorless, slightly viscous liquid Commercial products are about 60% of the dioxolans and 40% dioxans Boiling point 292∞C Assay

Solubility

Soluble in alcohol; slightly soluble in water (decomposes slowly, especially under acidic conditions)

Specific gravity 1.14

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 10.00

Max. 35.00

Food Category Hard candy

Usual Max. 0.75 0.75 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.29 10.50 13.43

Max. 24.71 13.00 19.00

Food Category Nonalcoholic beverages Soft candy

Usual 11.50 15.86

Max. 24.00 22.00

(Part 2 of 2)

Synthesis: From mixed tolyaldehydes and glycerol with phosphoric acid, finishing with an azeotropic distillation to remove water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TOLUALDEHYDES, mixed o-, m-, pSynonyms: Benzaldehyde, methyl- (9CI); Methylbenzaldehyde; Tolualdehyde; Tolualdehydes (mixed o-, m-, p-); Toluenecarboxaldehyde; Tolyl aldehyde; VHR X CAS No.: CoE No.:

1334-78-7 115

FL No.: EINECS No.:

05.027 215-615-1

FEMA No.: JECFA No.:

3068 n/a

NAS No.:

3068

Description: Tolualdehydes, mixed o-, m-, p-, have an odor reminiscent of bitter almond. Consumption: Annual: 19,500.00 lb Individual: 0.01652 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.718 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O/120.14 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

5.0 (max) Colorless liquid 94.0% (min) of C8H8O 198∞C

Refractive index Solubility Specific gravity

1.540-1.548 1 ml is soluble in 1 ml 95% alcohol 1.019-1.029

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.23 25.82 387.00 15.03

Max. 12.70 33.56 657.60 17.74

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 15.40 18.65 56.26 110.20 9.91 13.29 22.75 29.64

Synthesis: By oxidation of o-, m-, or p-xylene (chemical or electrolytical oxidation). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted nuts, tomato, cooked beef, beef fat, cider, coffee, tea and elderberry juice.

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TOLU BALSAM (GUM) Botanical name: Myroxylon balsamum L. Harms. Synonymous with Tolufera balsmum L. Botanical family: Leguminosae Foreign names: Baumq due Tolú (Fr.), Tolubalsam (Ger.), Balsamo Tolu (Sp.), Balsamo del Tolú (It.) CAS No.: CoE No.:

9000-64-0 n/a

FL No.: EINECS No.:

n/a 232-550-4

FEMA No.: JECFA No.:

3070 n/a

NAS No.:

3070

Description: Tolu balsam is a luxuriant, tall tree reaching more than 20 m (65 ft) in height; it usually grows in the northern part of South America (Magdalena River valley and Nueva Granada region in Venezuela). The balsam consists of the plant exudate oozing from incisions made on the trunk. The fluid gum that exudes through capillary conduits in the tree is collected in cups placed at different heights along the trunk. The balsam is a semisolid plastic mass, brown or brownish-yellow, with a sweet, aromatic, persistent odor reminiscent of vanilla. Aging and climatic conditions strongly affect the appearance of the balsam. In addition to hardening, the balsam becomes friable with a glassy, clean cleavage on aging. The part used is the balsam exudate. Tolu balsam has an agreeable, sweet, lasting odor similar to hyacinth. Derivatives: Resin absolute (resinoid), extract obtained by alcoholic extraction of the balsam in approximately 60 to 65% yields, is a dark, viscous mass with a pleasant balsamic odor and remarkable fixative properties. Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.520 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.204 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

24-80 153-208 +9∞5' to -1∞20'

Refractive index Solubility Specific gravity

1.5075-1.5347 at 20∞C 1:0.5-1 in 90% ethanol 0.907-1.1016 at 15∞C

Note: The above specifications are for essential oil. Physical–chemical characteristics: The balsam can be steam-distilled, yielding 2 to 7% oil. It is a viscous, pale-yellow to light-orange oil with a pleasant, sweet, resinous odor reminiscent of hyacinth. Composition: Main constituents of the balsam (in addition to 75 to 80% resinous substances) include benzyl benzoate, benzyl cinnamate, a small amount of essential oil and traces of vanillin. The oleoresin contains 50 to 65% volatile oil (mainly benzyl benzoate and benzyl cinnamate and cinnamyl cinnamate). The crude balsam contains approximately 50 to 64% oil (cinnamein) and 20 to 28% resin. Several additional minor components have been identified in the balsam.156

156

Wahlberg and Enzell. (1970). Acta Chem. Scand. 25, 352.

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.29 12.15 5.47 4.40

Max. 4.43 20.17 8.43 6.70

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.72 1.65 10.46

Max. 0.72 3.27 18.85

Aroma threshold values: n/a Taste threshold values: n/a

Tolu Balsam Extract Other names: Balsamito CAS No.: CoE No.:

977075-28-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3069 n/a

NAS No.:

3069

Description: See above, Tolu Balsam. Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Tolu Balsam (Gum). JECFA: n/a Trade association guidelines: FEMA PADI: 36.956 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 19.15 205.50 14.84 113.00

Max. 28.85 235.70 35.50 142.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 113.60 142.20 0.21 0.25 18.62 28.85 170.50 189.90

Aroma threshold values: n/a Taste threshold values: n/a

p-TOLYLACETALDEHYDE Synonyms: Benzeneacetaldehyde, 4-methyl-(9CI); 4-Methylbenzeneacetaldehyde; p-Tolylacetaldehyde CAS No.: CoE No.:

104-09-6 130

FL No.: EINECS No.:

05.042 203-173-2

FEMA No.: JECFA No.:

3071 n/a

NAS No.:

3071

Description: p-Tolylacetaldehyde has a characteristic odor reminiscent of bitter almond and a corresponding flavor. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.708 mg Empirical Formula/MW:

1805

IOFI: n/a

C9H10O/134.17 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Assay

95% min

Boiling point 210∞C Flash point 70∞C

Refractive index 1.5300-1.5350 at 25∞C 1:1 in 80% alcohol; soluble in most comSolubility mon organic solvents; insoluble in alcohol Specific gravity 1.010-1.016 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 3.08 1.84

Max. 5.50 6.46 3.32

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.30 1.08 3.09

Max. 2.46 2.10 7.00

Synthesis: From p-methylbenzaldehyde; also from p-methylbenzyl chloride and hexamethylene tetramine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL ACETATE Synonyms: Acetic acid, 2-methylphenyl ester (9CI); Acetic acid, o-tolyl ester (8CI); o-Acetoxytoluene; Acetyl-o-cresol; o-Cresol acetate; o-Cresyl acetate; o-Cresylic acetate; o-Methylphenyl acetate; 2-Methylphenyl acetate; o-Tolyl acetate CAS No.: CoE No.:

533-18-6 2078

FL No.: EINECS No.:

09.228 208-556-8

FEMA No.: JECFA No.:

3072 698

NAS No.:

3072

Description: o-Tolyl acetate has a powerful, fruity, medicinal odor that becomes sweet floral on dilution. It has a sweet and fruity flavor at low levels. Consumption: Annual: 1083.33 lb Individual: 0.0009180 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 3.917 mg IOFI: Artificial Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

1.497-1.503 (Part 1 of 2)

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Specifications: (JECFA, 2000) (Continued) Appearance Assay Boiling point

Colorless liquid 99.0% (min) 208∞C

Solubility Specific gravity

Insoluble in water; miscible in alcohol 1.046-1.053 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.27 22.91 22.88 3.66

Max. 10.30 43.61 22.88 6.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.65 2.41 2.64 22.97

Max. 9.20 32.03 4.96 44.26

Synthesis: From sodium o-cresol and acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL ACETATE Synonyms: Acetic acid, 4-methylphenyl ester (9CI); Acetic acid, p-tolyl ester (8CI); p-Acetoxytoluene; 4-Acetoxytoluene; p-Cresol acetate; Cresyl acetate; p-Cresyl acetate; 4-Methylbenzoic acid methyl ester; p-Methylphenyl acetate; 4-Methylphenyl acetate; Paracresyl acetate; p-Tolyl acetate; 4-Tolyl acetate; p-Tolyl ethanoate CAS No.: CoE No.:

140-39-6 226

FL No.: EINECS No.:

09.036 205-413-1

FEMA No.: JECFA No.:

3073 699

NAS No.:

3073

Description: p-Tolyl acetate has a strong, floral odor (narcissus) with a characteristic honeylike flavor Consumption: Annual: 1166.67 lb Individual: 0.0009887 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.438 mg IOFI: n/a Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay 98.0% (min) Boiling point 208-212∞C

Specific gravity

1.499-1.503 Soluble in oils; slightly soluble in water; miscible in alcohol 1.044-1.052

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.57 13.40 105.10 2.41

Max. 11.16 27.44 107.00 5.87

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.40 8.48 1.76 13.48

Max. 7.93 43.93 4.84 27.78

Synthesis: Synthetically prepared by suitable acetylation of p-cresol. Aroma threshold values: Detection: 25 ppb Taste threshold values: n/a Natural occurrence: Reported as a constituent of the essential oils of wallflower, cananga and ylang-ylang.

4-(p-TOLYL)-2-BUTANONE Synonyms: 2-Butanone, 4-(4-methylphenyl)-; 4-(p-Tolyl)-2-butanone CAS No.: CoE No.:

7774-79-0 160

FL No.: EINECS No.:

07.026 n/a

FEMA No.: JECFA No.:

3074 n/a

NAS No.:

3074

Description: 4-(p-Tolyl)-2-butanone has a very sweet, fruity, floral odor with raspberry, plum and gardenia notes. It has an intense, sweet, deep, fruit flavor. Its use as an insect attractant has been extensively studied. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.390 mg IOFI: n/a Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Soluble in alcohol; very slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Nonalcoholic beverages

Usual 2.00 1.00

Max. 3.50 1.00

Food Category Soft candy

Usual 2.00

Max. 4.00

Synthesis: By condensation of p-tolylaldehyde with acetone followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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p-TOLYL ISOBUTYRATE Synonyms: p-Cresyl isobutyrate; Isobutyric acid, p-tolyl ester; 4-Methylphenyl 2-methylpropanoate; Paracresyl isobutyrate; Propanoic acid, 2-methyl-, 4-methylphenyl ester; p-Tolyl isobutyrate CAS No.: CoE No.:

103-93-5 304

FL No.: EINECS No.:

09.429 203-159-6

FEMA No.: JECFA No.:

3075 701

NAS No.:

3075

Description: p-Tolyl isobutyrate has a very strong, lily-narcissus odor. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.086 mg IOFI: Artificial Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay

95.0% (min) of C11H14O2

Refractive index 1.485-1.489 1 ml is soluble in 7 ml 70% alcohol; Solubility soluble in alcohol; insoluble in water Specific gravity 0.990-0.996

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 4.30 2.73

Max. 5.50 9.38 3.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 2.43 4.08

Max. 9.00 5.33 8.38

Synthesis: By esterification of p-cresol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, 2-methylphenyl ester; o-Tolyl isobutyrate CAS No.: CoE No.:

36438-54-7 FL No.: 681 EINECS No.:

09.480 n/a

FEMA No.: JECFA No.:

3753 700

NAS No.:

3753

Description: o-Tolyl isobutyrate has a phenolic, berry, medicinal odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 175.105 FDA (other): n/a

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JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: n/aIOFI: Artificial Empirical Formula/MW: C11H14O2/178.23 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

95.0% (min) 107∞C

Specific gravity

1.482-1.488 Soluble in oils; insoluble in water; miscible in alcohol 1.000-1.007

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual n/a n/a n/a

Max. 9.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual n/a n/a

Max. 8.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL LAURATE Synonyms: p-Cresyl dodecanoate (true name); p-Cresyl laurate; p-Tolyl dodecanoate; p-Tolyl dodecylate CAS No.: CoE No.:

10024-57-4 FL No.: 378 EINECS No.:

09.102 233-024-7

FEMA No.: JECFA No.:

3076 704

NAS No.:

3076

Description: p-Tolyl laurate has a mild, nondescript, floral, sweet odor and flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.185 mg IOFI: Artificial Empirical Formula/MW: C19H30O2/290.45 Specifications: (JECFA, 2000) Appearance

Colorless, oily liquid

Solubility

Soluble in oils; insoluble in water

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Reported uses (ppm): (JECFA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 3.00 4.00

Max. 8.00 6.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.00

Max. 5.00 9.00

Synthesis: From sodium p-cresol and lauryl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL-3-METHYL BUTYRATE Synonyms: Butanoic acid, 3-methyl-, 4-methylphenyl ester (9CI); p-Cresyl isovalerate; 4-Methylphenyl 3-methylbutanoate; p-Tolyl isovalerate; p-Tolyl 3-methylbutyrate CAS No.: CoE No.:

55066-56-3 FL No.: n/a EINECS No.:

09.518 259-465-5

FEMA No.: JECFA No.:

3387 702

NAS No.:

3387

Consumption: Annual: 3.33 lb Individual: 0.000000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.215 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.25 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% (min) 103∞C

Specific gravity

1.485-1.489 Soluble in oils; insoluble in water; miscible in alcohol 0.977-0.987

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.50

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Naturally occurring in passion fruit, raspberry, rum, whiskey, coffee, tea and soybean.

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p-TOLYL OCTANOATE Synonyms: p-Cresyl caprylate; p-Cresyl octanoate; 4-Methylphenyl octanoate; Octanoic acid, p-tolyl ester; Octanoic acid, 4-methylphenyl ester; p-Tolyl octanoate CAS No.: CoE No.:

59558-23-5 FL No.: n/a EINECS No.:

09.301 261-803-1

FEMA No.: JECFA No.:

3733 703

NAS No.:

3733

Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.743 mg IOFI: Artificial Empirical Formula/MW: C15H22O2/234.34 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless, oily liquid

Assay Boiling point

96.0% (min) 265∞C

Refractive index 1.478-1.488 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 0.952-0.960

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Synthesis: From p-cresol and octanoic acid, using phosphorus oxychloride as a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, p-tolyl ester (8CI); Benzeneacetic acid, 4-methylphenyl ester (9CI); p-Cresyl phenylacetate; p-Cresyl alpha-toluate; 4-Methylphenyl benzeneacetate; Phenylacetic acid, p-tolyl ester; p-Tolyl phenylacetate; p-Tolyl alpha-toluate CAS No.: CoE No.:

101-94-0 236

FL No.: EINECS No.:

09.709 202-990-1

FEMA No.: JECFA No.:

3077 705

NAS No.:

3077

Description: p-Tolyl phenylacetate has a faint but tenacious lily, hyacinth, narcissus odor with a sweet, honey-like flavor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.463 mg Empirical Formula/MW:

IOFI: Artificial

C15H14O2/226.28 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Boiling point

Appearance

White to off-white crystals

Solubility

Assay

97.0% (min)

310∞C Moderately soluble in alcohol; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 1.25 7.15 0.10 2.13

Max. 2.95 9.29 0.10 3.18

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.03 2.09 7.83

Max. 7.53 4.35 10.92

Synthesis: From p-cresol and phenylacetic acid by esterification, or by heating phenylacetyl chloride with freshly distilled p-cresol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(p-TOLYL)-PROPIONALDEHYDE Synonyms: Benzeneacetaldehyde, alpha,4-dimethyl-; alpha,4-Dimethylbenzeneacetaldehyde; 4-Methylhydratropaldehyde; p-Methyl hydrotropaldehyde; 2-(p-Methylphenyl)-propionaldehyde; Propionaldehyde, 2-(p-tolyl)-; 2-(p-Tolyl)-propionaldehyde; 2-(p-Tolyl) propionic aldehyde CAS No.: CoE No.:

99-72-9 131

FL No.: EINECS No.:

05.043 202-782-0

FEMA No.: JECFA No.:

3078 n/a

NAS No.:

3078

Description: 2-(p-Tolyl)-propionaldehyde has an intense, sweet, refreshing odor, similar to peppermint. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.301mg Empirical Formula/MW:

1813

IOFI: n/a

C10H12O/148.20 Specifications: (Burdock, 1997) Acid value Appearance

5 (max) Colorless to slightly yellow liquid

Flash point

89∞C

Refractive index

1.5140-1.5160 at 20∞C

Assay

95% min

Solubility

Boiling point

222-224∞C

Specific gravity

Readily soluble in alcohol and ether; insoluble in water 0.979-0.985 at 25∞C; 0.9941 at 13∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.20 1.28 0.68

Max. 0.50 2.60 1.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.68 0.80 0.68

Max. 1.40 1.63 2.00

Synthesis: By reaction of a-terpinene and chromyl chloride in carbon disulfide and subsequent hydrolysis of the resulting cymene-chromyl chloride addition product; also by heating p-tolyl glycidic acid and water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL SALICYLATE Synonyms: Benzoic acid, 2-hydroxy-, 2-methylphenyl ester; o-Tolyl salicylate CAS No.: CoE No.:

617-01-6 n/a

FL No.: EINECS No.:

09.807 210-500-2

FEMA No.: JECFA No.:

3734 907

NAS No.:

3734

Description: o-Tolyl salicylate has a eucalyptus odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.008 mg IOFI: n/a Empirical Formula/MW: C14H12O3/228.5

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Specifications: (Burdock, 1997; JECFA 2001) Acid value Appearance

1.0 (maximum) Semisolid to solid

ID test Refractive index

Assay

>99%

Solubility

Boiling point

180∞C (2 mmHg)

Specific gravity

NMR spectra 1.576-1.584 at 20∞C Insoluble in water; soluble in some oils 1.164-1.174

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 25.00

Max. 100.00

Food Category Hard candy

Usual 5.00

Max. 15.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TONKA BEANS Botanical name: Coumarouna odorata Aubl. (Dipteryx odorata Willd.) and other Dipteryx species Botanical family: Leguminosae Other names: Tonga bean; Tongo bean; Tonco bean; Cumaru; Tonco seed Foreign names: Feve de Tonka (Fr.), Tonkabohne (Ger.), Haba Tonca (Sp.), Fava Tonka (It.) Description: Tree native to Brazil and cultivated in Central and South America. It has large, elliptical leaves, violet flowers and single-seeded fruits about 3 to 5 cm length. The seeds (properly dried) are the only parts used. The beans are macerated in rum and then air-dried. This process results in the formation of crystalline deposits of coumarin on the seeds. The partially cured seeds may either be exported where they are further extracted or used locally as a flavoring for beverages. Tonka beans produce a rich, sweet, warm, distinctly coumarinic odor and flavor. Coumarin produces a delightful vanilla-like flavoring and a delicate scent for cosmetics. It was at one time used extensively in flavoring candies, ice cream, cakes and other confections as well as liquor and tobacco. Because of the toxic and carcinogenic nature of coumarin, its use was banned in the U.S. and many other countries in the early 1950s. Derivatives: Tincture (20% in 70% ethanol and 10% in 60% ethanol) and fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (Substances prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main constituent of the dried product and its derivatives is coumarin. The beans also contain 25% fat (sitosterin and stigmosterin) and starch. Other phytochemicals identified include 3'-hydroxyretusin-8-methyl-ether, betulin, coumaric-acid-beta-glucoside, coumarin, dipteryxin, ferulic-acid, lupeol, melilotoside, melilotoside-1-p-coumaryl-b-d-glucose, methyl-linolenate, methyl-oleate, o-coumaric-acid, o-hydroxycoumaric-acid, odoratin, p-hydroxy-benzoic-acid, retusin, retusin-8-methyl-ether, salicylic-acid and umbelliferone.

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Aroma threshold values: n/a Taste threshold values: n/a

Tonka Bean Extract Other names: Balsams, tonka bean; Tonka absolute; Tonka bean extractives; Tonka bean oil; Tonka beans absolute; Tonka beans resin; Tonka extract; Tonka oleoresin; Tonka tincture CAS No.: CoE No.:

8046-22-8 n/a

FL No.: EINECS No.:

n/a 232-460-5

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Tonka Bean. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (Substances prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

TRAGACANTH GUM Botanical name: Astragalus spp. Botanical family: Leguminosae Other names: Astragalus gum; Goat’s thorn; Gum shiraz; Gum tragacanth (9CI); Hog gum; Shiraz gum; Tragacanth; Tragacanth powder; Tragtex R CAS No.: CoE No.:

9000-65-1 n/a

FL No.: EINECS No.:

n/a 232-552-5

FEMA No.: JECFA No.:

3079 n/a

NAS No.:

3079

Description: Gum tragacanth is the dried exudate from several species of Astragalus (A. gummifer Labillardiere, or other Asiatic species of Astragalus), a shrub that grows wild in mountainous regions of the Middle East, particularly Iran. The gum is obtained by making incisions in the taproots of the plant; to a lesser extent, the branches also are tapped. The gum exudate is in the form of curled ribbons or flakes, which become horny on drying. Collections are made by hand in May to October and are sorted, graded, packed and shipped. The processor then further grades, cleans, mills and blends the gum, and sells it in the form of ribbons, flakes, granules or powder. Consumption: Annual: 40,333.33 lb Individual: 0.03418 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1351, 133.133, 133.134, 133.162, 133.178, 133.179, 150.161 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.576 mg IOFI: Natural Specifications: (FCC, 1996) Arsenic (as As) Not more than 3 mg/kg Ash (acid-insoluble) Not more than 0.5%

Karaya gum Lead

Passes test Not more than 5 mg/kg (Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Ash (total)

Viscosity of a 1% Not less than 250 cP solution

Not more than 3.0%

Heavy metals (as Pb) Not more than 0.002% (Part 2 of 2)

Physical–chemical characteristics: As collected, tragacanth is white to weak yellow, translucent; horny in texture, having a short fracture. It is rendered more easily pulverizable if heated to 50∞C. Powdered tragacanth is white to yellowish white. Gum tragacanth swells in cold water to give extremely viscous colloidal solutions, probably the most viscous of all the plant gums. Composition: Tragacanth is a complex mixture of polysaccharides containing galactose, fructose, xylose, arabonose and uronic acid. The acidic components are largely present as calcium, magnesium and potassium salts. The molecular weight is variously reported as 310,000 and 840,000 daltons. Tragacanth is considered to contain two primary constituents, tragacanthin and bassorin. The lesser component, tragacanthin, which is water soluble, has a ring containing three molecules of uronic acid and one molecule of arabinose, with a side chain of two molecules of arabinose. The larger component, bassorin, which swells but is insoluble in water, is believed to contain polymethoxylated acids that yield tragacanthin upon demethoxylation (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy Fruit juice Fruit ices Gelatins, puddings

Usual 0.55 3.63 5.15 0.50 0.06 1.60 0.05 0.32

Max. 1.65 3.63 13.02 0.70 0.10 1.60 0.10 0.32

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Poultry Soft candy

Usual 7.59 0.01 0.95 0.12 0.18 0.65 0.17

Max. 7.59 0.04 2.15 0.19 0.18 0.90 0.17

Aroma threshold values: n/a Taste threshold values: n/a

TRIACETIN Synonyms: Acetin, tri; Enzactin; Fungacetin; Glycerin triacetate; Glycerol triacetate; Glyceryl triacetate; Glyped; 1,2,3-Propanetriol triacetate (9CI); 1,2,3-Propanetriyl triacetate; Triacetin; Triacetine; Triacetyl glycerine CAS No.: CoE No.:

102-76-1 n/a

FL No.: EINECS No.:

n/a 203-051-9

FEMA No.: JECFA No.:

2007 n/a

NAS No.:

2007

Description: Triacetin has a very faint, fruity odor. It has a mild, sweet taste that is bitter above 0.05%. Consumption: Annual: 1,916,666.67 lb Individual: 1.6242 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1901 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not specified (1975)

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Trade association guidelines: FEMA PADI: 0.083 mg Empirical Formula/MW:

1817

IOFI: n/a

C9H14O6/218.20

Specifications: (Burdock, 1997) Appearance

Colorless liquid; solidifies at low temperature

Refractive index

Boiling point

130.5∞C at 7 mmHg (260∞C)

Solubility

Flash point Melting point

138∞C 32∞C

Specific gravity

1.4306 at 20∞C 7% soluble in water; soluble in alcohol and most common organic solvents 1.1596 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 0.26 0.40 0.01 0.01 0.20

Max. 0.72 0.59 0.01 0.02 0.64

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.04 0.11 0.20

Max. 0.29 0.05 0.28 0.76

Synthesis: By direct reaction of glycerol with acetic acid in the presence of Twitchell’s reagent; or in benzene solution of glycerol and boiling acetic acid in the presence of a cationic resin (Zeo-Karb H) pretreated with dilute H2SO4. Aroma threshold values: n/a Taste threshold values: Sweet and creamy with an oily mouthfeel. Natural occurrence: Reported found in papaya.

TRIBUTYL ACETYLCITRATE Synonyms: 2-Acetoxy-1,2,3-propanetricarboxylic acid tributyl ester; Acetylcitric acid tributyl ester; 2-(Acetyloxy)-1,2,3-propanetricarboxylic acid, tributyl ester; Acetyl tributyl citrate; 2-Acetyltributylcitrate; Blo-trol; Citric acid, tributyl ester, acetate (8CI); Citroflex A; Citroflex A 4; 1,2,3-Propanetricarboxylic acid, 2-(acetyloxy)-, tributyl ester (9CI); Tributyl 2-acetoxy-1,2,3-propanetricarboxylate; Tributyl acetylcitrate; Tributyl O-acetylcitrate; Tributyl 2-(acetyloxy)-1,2,3-propanetricarboxylic acid; Tributyl citrate acetate CAS No.: CoE No.:

77-90-7 n/a

FL No.: EINECS No.:

09.511 201-067-0

FEMA No.: JECFA No.:

3080 630

NAS No.:

3080

Description: Tributyl acetylcitrate has a very faint, sweet, herbaceous odor. At high levels (e.g., 1000 ppm emulsion in water), it has a mild, fruity, nondescript flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a

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JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.104 mg Empirical Formula/MW:

IOFI: Artificial

C20H34O8/402.46

Specifications: (JECFA, 1999) Acid value

0.02% (max)

Boiling point

Appearance

Colorless, slightly viscous liquid

Solubility

Assay

99.0% (min)

Specific gravity

172-174∞C Soluble in alcohol; miscible in oil; insoluble in water 1.045-1.055

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.00

Synthesis: From citric acid via the tributyl ester followed by acetylation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TRICALCIUM PHOSPHATE Synonyms: Calcium phosphate, tribasic; Phosphoric acid, calcium salt (2:3); Whitlockite; "Bone ash"; Precipitated calcium phosphate; Calcium hydroxyapatite; Calcium orthophosphate; Calcium tertiary phosphate; EPA chemical pesticide code 076401; Natural Whitlockite; Tricalcium bis(orthophosphate), with fluorine content of less than 0.005% by weight of the dry anhydrous product; Tricalcium diphosphate; Tricalcium phosphate CAS No.: CoE No.:

7758-87-4 n/a

FL No.: EINECS No.:

n/a 231-840-8

FEMA No.: JECFA No.:

3081 n/a

NAS No.:

3081

Description: Tricalcium phosphate is an odorless and tasteless powder that is stable in air. Tribasic calcium phosphate consists of a variable mixture of calcium phosphates having the approximate composition of 10CaO·3P2O5·H2O. Consumption: Annual: 12,816,666.67 lb Individual: 10.8615 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 137.105, 182.1217, 182.5217, 137.155, 182.8217, 137.165, 137.160, 137.170, 137.175, 137.180, 137.185, 169.182 FDA (other): n/a JECFA: MTDI: 70 (1982)

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Trade association guidelines: FEMA PADI: 0.773 mg Empirical Formula/MW:

1819

IOFI: Nature Identical

Ca3O8P2/310.20

Specifications: (FCC, 1996) Appearance

White powder

Heavy metals Not more than 0.0015% (as Pb)

Assay

Not less than 34% and not more than 40% of calcium

Lead

Not more than 5 mg/kg

Arsenic (as As)

Not more than 3 mg/kg

Loss on ignition

Not more than 10%

Fluoride

Not more than 0.0075%

Solubility

Insoluble in alcohol; almost insoluble in water; readily dissolves in dilute hydrochloric and nitric acids

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 0.68 12.59 0.95 1.80 0.45 0.44 0.00 1.00 0.60 0.14 2.97

Max. 1.40 12.74 0.95 1.80 0.79 0.53 0.01 2.70 1.80 0.50 3.11

Food Category Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Snack foods Soft candy Soups Sweet sauce

Usual 0.14 7.69 0.14 0.25 0.02 1.39 0.81 0.22 0.03 4.99

Max. 0.25 7.69 1.04 0.30 0.04 1.63 1.81 0.78 0.04 5.00

Synthesis: The technical product is also known as “bone ash.” Commercial preparation from phosphate rock. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Occurs in nature as the minerals: oxydapatit, voelicherite, whitlockite.

2-TRIDECANONE Synonyms: Hendecyl methyl ketone; Methyl undecyl ketone; Tridecan-2-one; 2-Tridecanone (8CI) (9CI) CAS No.: CoE No.:

593-08-8 n/a

FL No.: EINECS No.:

07.103 209-784-0

FEMA No.: JECFA No.:

3388 298

NAS No.:

Description: 2-Tridecanone has a warm, oily, herbaceous odor reminiscent of nut.

3388

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Consumption: Annual: 600.00 lb Individual: 0.0005084 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.746 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O/198.34 Specifications: (JECFA) 1998) Acid value Appearance

10.0 (max) White to waxy mass

Melting point Refractive index

Assay

95.0% (min)

Solubility

Boiling point

162∞C

Specific gravity

25-32∞ 1.432-1.438 Soluble in alcohol, propylene glycol and oils; insoluble in water 0.817-0.823

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Gelatins, puddings

Usual 0.11 3.00 0.50 1.00

Max. 0.21 20.00 3.00 3.00

Food Category Fats, oils Frozen dairy Reconstituted vegetables Soft candy

Usual 0.50 1.00 0.30 1.00

Max. 3.00 3.00 3.00 10.00

Synthesis: By heating a mixture of lauric acid and acetic acid over thorium oxide at 450∞C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, creamy, cheesy, dairy and coconut. Natural occurrence: Reported found in coconut and palm oils; also in the oil of Schizandra nigra Max. (Matsubusa). Also reported found in American cranberry, rabbiteye blueberry, raspberry, other types of ginger, blue cheeses, cheddar cheese, Swiss cheese, Camembert cheese, Gruyere cheese, Limburger cheese, Parmesan cheese, other cheeses, grapefruit juice, fejoia fruit, onion, shallot, leek, chive, ginger, butter, milk, cream, milk powder, roast chicken, chicken fat, cooked beef and mutton, pork liver, hop oil, cognac, rum, coconut meat, mango, rice, corn oil, wort, dried bonito, mountain papaya and maté.

2-trans-4-cis-7-cis-TRIDECATRIENAL Synonyms: (E,Z,Z)-Trideca-2,4,7-trienal; 2-trans,4-cis,7-cis-Tridecatrienal CAS No.: CoE No.:

13552-96-0 FL No.: 685 EINECS No.:

05.064 236-936-3

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: n/a

FEMA No.: JECFA No.:

3638 n/a

NAS No.:

3638

Individual: 0.00000017 mg/kg/day

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Trade association guidelines: FEMA PADI: 0.002 mg Empirical Formula/MW:

1821

IOFI: n/a

C13H20O/192.30 Specifications: (Burdock, 1997) Assay Boiling point

71%; 14% 4-cis-7-cis-tridecadienal; 6% 3-cis-7-cis-tridecadienal; 5% 5-trans-7-cis-tridecadienal; 3% 2-trans-4-trans-7-cis-tridecatrienal 138∞C at 0.33 mmHg

Solubility

Soluble in fat; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Gravies Meat products

Usual 0.01 0.002 0.01

Max. 0.01 0.01 0.05

Food Category Seasonings, flavors Snack foods Soups

Usual 0.002 0.002 0.036

Max. 0.01 0.01 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked chicken.

2-TRIDECENAL Synonyms: Tridec-2-enal; 2-Tridecenal (8CI) (9CI) CAS No.: CoE No.:

7774-82-5 2011

FL No.: EINECS No.:

05.078 231-883-2

FEMA No.: JECFA No.:

3082 n/a

NAS No.:

3082

Description: 2-Tridecenal has a very strong, citrus-peel, waxy odor with a bittersweet taste. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.221 mg IOFI: Nature Identical Empirical Formula/MW: C13H24O/196.33 Specifications: (FCC, 1996) Appearance Assay Refractive index

White or slightly yellowish liquid 92.0% (min) of C13H24O 1.457-1.460

Soluble in alcohol and most fixed oils; insoluble in water Specific gravity 0.842-0.862

Solubility

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.27 0.03 1.60

Max. 2.30 0.60 2.20

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.72 0.01 2.00

Max. 0.72 1.00 3.50

Synthesis: From undecyl aldehyde by condensation with acetic aldehyde using sodamide in ether. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Aldehydic, citrus-like, fatty, green and creamy. Natural occurrence: Reported found in grilled and roasted beef, lamb and mutton liver and coriander leaf. Also detected in sunguli oil from Turkmenistan.

TRIETHYL CITRATE Synonyms: Citric acid, triethyl ester (8CI); Ethyl citrate; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, triethyl ester (9CI); 2-Hydroxy-1,2,3-propanetricarboxylic acid, delta triethyl ester; 2-Hydroxy-1,2,3-propanetricarboxylic acid, triethyl ester; TEC; Triethyl citrate CAS No.: CoE No.:

77-93-0 n/a

FL No.: EINECS No.:

09.512 201-070-7

FEMA No.: JECFA No.:

3083 629

NAS No.:

3083

Description: Triethyl citrate is odorless, but has a bitter taste. Consumption: Annual: 45,833.33 lb Individual: 0.03884 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.1911, 184.1191 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.008 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O7/276.28

Specifications: (FCC, 1996) Acidity (as citric acid)

Not more than 0.02%

Appearance

Practically colorless, oily liquid

Not less than 99% and not more than 100.5% of C12H20O7 on the anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg

Assay

Between 1.439 and 1.443 at Refractive 25∞C; or between 1.440 and index 1.444 at 20∞C Slightly soluble in water; misSolubility cible with alcohol and ether Specific gravity

Between 1.135 and 1.139 at 25∞C

Water

Not more than 0.25%

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1823

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.02 0.04 0.50 0.01

Max. 0.03 0.12 0.50 0.07

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01 0.03

Max. 0.02 0.04 0.03 0.08

Synthesis: By esterification of ethyl alcohol with citric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Morello cherry, sour cherry and red currant. Also reported found in raw cabbage and white wine.

2,4,6-TRIISOBUTYL-5,6-DIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Dihydro-2,4,6-triisobutyl-4H-1,3,5-dithiazine; 5,6-Dihydro-2,4,6,tris(2-methylpropyl)4H-1,3,5-dithiazine CAS No.: CoE No.:

74595-94-1 FL No.: n/a EINECS No.:

15.113 n/a

FEMA No.: JECFA No.:

4017 1048

NAS No.:

n/a

Description: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine has a roasted, meaty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 0.052 mg (FEMA) IOFI: n/a Empirical Formula/MW: H3C

CH3 CH3

C15H31NS2/289

NH

CH3

H3C CH3

Specifications: (JECFA, 2002) Appearance

Colorless to pale yellow crystals

Assay

95 (mixture of 3 stereoisomers)

Melting point

33-35∞C

Identification test IR, NMR spectra Soluble in propylene glycol, Solubility triacetin; miscible with ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Fish products Gravies

Usual 0.20 0.10 0.10 0.20 0.04 0.20

Max. 2.00 1.00 1.00 2.00 0.40 2.00

Food Category Meat products Other grains Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.10 0.04 0.04 0.04 0.04 0.10

Max. 1.00 0.40 0.40 0.40 0.40 1.00

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Synthesis: Reportedly prepared in a patented process by reacting first isovaleraldehyde with ammonia to form a Schiff base and then reacting the resulting Schiff base with hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

TRIMETHYLAMINE Synonyms: n,n-Dimethylmethanamine; Methanamine, n,n-dimethyl- (9CI); Trimethylamine; Trimethylamine, anhydrous (UN1083) (flammable gas); Trimethylamine, in aqueous solution; Trimethylamine, aqueous solution (UN1297) (flammable liquid); UN1083; UN1297 CAS No.: CoE No.:

75-50-3 n/a

FL No.: EINECS No.:

11.009 200-875-0

FEMA No.: JECFA No.:

3241 n/a

NAS No.:

3241

Description: Trimethylamine has a pungent, fishy, ammoniacal odor Consumption: Annual: 416.67 lb Individual: 0.0003631 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.055 mg IOFI: Nature Identical Empirical Formula/MW: C3H9N/59.1 Specifications: (FCC, 1996) Appearance Assay

Gas 98.0% (min) of C3H9N in a suitable solvent

Boiling point Refractive index

2.9∞C 1.432

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 9.88 0.32 1.00 1.00

Max. 21.04 1.05 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Snack foods

Usual 6.62 1.00 1.00 20.00

Max. 13.99 1.00 1.00 30.00

Synthesis: From paraformaldehyde and ammonium chloride; by the action of formaldehyde and formic acid on ammonia. Aroma threshold values: Detection: 0.3 to 0.8 ppb; recognition: 500 ppb Taste threshold values: n/a Natural occurrence: In cheese, caviar, fish (also as the N-oxide), beer, whiskey, cocoa and coffee. Reported found in shallot, wheaten bread, Russian cheeses, other cheeses, caviar, raw fatty fish, orange peel oil, salted fatty fish, canned fatty fish, cooked fatty fish, cocoa, cooked trassi, raw shrimp, scallop, shrimp, oyster, crab, squid, krill, boiled mutton, cured pork, beer, sherry, cocoa, mushroom and cooked beef.

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1825

a,a a-TRIMETHYLBENZYL ALCOHOL p,a Synonyms: Benzenemethanol, alpha,alpha,4-trimethyl-; p-Cymen-8-ol; alpha,alpha,4Trimethylbenzenemethanol; alpha,alpha,4-Trimethylbenzyl alcohol; p,alpha,alpha-Trimethylbenzyl alcohol CAS No.: CoE No.:

1197-01-9 530

FL No.: EINECS No.:

02.042 214-817-7

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 12 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.521mg Empirical Formula/MW:

3242 n/a

NAS No.:

3242

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

C10H14O/166.22 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 4.00 2.15

Max. 12.00 8.00 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.03 2.35

Max. 4.00 2.08 5.13

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cranberry and bilberry, currants, mint, pepper, apricot, orange juice, lemon peel oil, grapefruit juice, mandarin peel oil, tangerine peel oil, satsuma mandarin peel oil, pineapple, fresh blackberry, heated blackberry, ginger, Scotch spearmint oil, parsley leaves, Thymus vulgaris L., Thymus zygis L., carrot, tomato, nutmeg, mace, parsley, Gruyere cheese, cognac, tea, passion fruit, plum, rose, apple, sweet marjoram, mango, parsnip, licorice, dill, juniper berry, myrtle leaf, rosemary, buchu oil, lemon balm, clary sage, Spanish sage, okra, Cape gooseberry, pimento berry, calabash nutmeg, ashanti pepper, sweet grass oil, angelica root oil, eucalyptus oil and mastic gum oil.

4-(2,6,6-TRIMETHYL-CYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-1, 3-cyclohexadien-1-yl)-(8CI) (9CI); 1-(2, 6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one; 4-(2,6,6-Trimethylcyclohexa-1, 3dienyl)but-2-en-4-one CAS No.: CoE No.:

23696-85-7 FL No.: n/a EINECS No.:

Consumption: Annual: 86.67 lb Regulatory Status: CoE: n/a

07.108 245-833-2

FEMA No.: JECFA No.:

3420 387

NAS No.:

3420

Individual: 0.00007344 mg/kg/day

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.045 mg Empirical Formula/MW:

IOFI: Nature Identical

C13H18O/190.28 Specifications: (JECFA, 1998) Appearance

Pale-yellow to yellow liquid

Assay

98.0% (min)

Boiling point

60∞C

Refractive index 1.508-1.514 1 ml is soluble in 10 ml 95% Solubility alcohol Specific gravity 0.945-0.952

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 0.05 0.05 0.05 0.30 0.10

Max. 0.20 0.20 0.20 2.00 0.30

Food Category Jams, jellies Nonalcoholic beverages Snack foods Soft candy

Usual 0.05 0.25 0.10 0.50

Max. 0.20 2.00 0.30 2.00

Synthesis: By treating the corresponding ethyl safranate with allyl lithium, followed by catalytic isomerization of the reaction product; also from the oxirane derivative of b-damascone by an acid-catalyzed reaction. Aroma threshold values: Detection: 0.0007 to 0.009 ppb Taste threshold values: Taste characteristics at 20 ppm: Woody, floral, herbal, green and fruity with spicy tobacco nuances. Natural occurrence: Reported found in raspberry oil, Burley tobacco, apple, lemon balm, summer savory, anise, hyssop, apple juice, cooked apple, apricot, sweet and sour cherry, black currant berries, fresh blackberry, strawberry jam, hop oil rum, white wine, red wine, black tea, tomato, rye bread, blue cheese, cow, goat and sheep milk, hop oil, beer, cognac, rum, whiskies, cider, grape wines, coffee, tea, popcorn, oatmeal, soybean, plum, prune, beans, starfruit, mango, tamarind, dill seed, corn oil, okra, Cape gooseberry, anise hyssop and Roman chamomile oil.

2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL Synonyms: 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (8CI) (9CI); 2,3Dihydro-2,2,6-trimethylbenzaldehyde; Safranal; 2,6,6-Trimethyl-1,3-cyclohexadienal; 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal CAS No.: CoE No.:

116-26-7 n/a

FL No.: EINECS No.:

05.104 204-133-7

FEMA No.: JECFA No.:

3389 n/a

NAS No.:

3389

Description: 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste. Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.758 mg Empirical Formula/MW:

1827

IOFI: Nature Identical

C10H14O/150.99 Specifications: (Burdock, 1997) Appearance

Yellow oil 172∞C; 78-85∞C at 12 mmHg; 70∞C at 1 mmHg

Boiling point

Refractive index

1.5281 at 19∞C

Specific gravity

0.9730 at 19∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 5.00 3.00

Max. 10.00 5.00

Food Category Jams, jellies Soft candy

Usual 5.00 3.00

Max. 10.00 5.00

Synthesis: By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of b-cyclocitral or a-cyclogeranic acid with selenium dioxide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Woody, medicinal, spicy and camphoraceous with a fruity and herbal nuance. Natural occurrence: Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron, black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil.

3,3,5-TRIMETHYLCYCLOHEXANOL Synonyms: Cyclohexanol, 3,3,5-trimethyl-; Cyclonol; Homomenthol CAS No.: CoE No.:

116-02-9 n/a

FL No.: EINECS No.:

02.209 204-122-7

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.102870 mg Empirical Formula/MW:

3962 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H18O/142.27 Specifications: Appearance

Liquid

Solubility

Slightly soluble in water (Part 1 of 2)

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Specifications: (Continued) Boiling point Melting point

198∞C 37.0∞C

Specific gravity

0.878 (Part 2 of 2)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Confection, frosting Frozen dairy

Usual 0.10 0.50 1.00

Max. 0.20 1.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 0.40 2.00

Max. 1.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,2,6-TRIMETHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 2,2,6-trimethyl-(8CI) (9CI); 1,1,3-Trimethyl-2-cyclohexanone; 2,2,6-Trimethylcyclohexanone; 2,2,6-Trimethylcyclohexan-1-one CAS No.: CoE No.:

2408-37-9 686

FL No.: EINECS No.:

07.045 219-309-9

FEMA No.: JECFA No.:

3473 n/a

NAS No.:

3473

Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.05 ppm; Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.147 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O/140.23 Specifications: (Burdock, 1997) Assay ≥99%

Solubility

Soluble in fat; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy

Usual 1.00 1.00

Max. 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.00

Max. 5.00 7.50

Synthesis: n/a Aroma threshold values: Detection: 100 ppb; Recognition: 310 ppb Taste threshold values: n/a Natural occurrence: Reported found in bilberries, passion fruit and tea. Also reported found in apricot, bilberry, white wine, black tea, green tea, microbial fermented tea, brewed tea, yellow passion fruit juice and dill herb.

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1829

2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-ACETALDEHYDE Synonyms: 1-Cyclohexene-1-acetaldehyde, 2,6,6-trimethyl- (8CI) (9CI); 2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde CAS No.: CoE No.:

472-66-2 n/a

FL No.: EINECS No.:

05.112 207-454-0

FEMA No.: JECFA No.:

3474 n/a

NAS No.:

3474

Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.318 mg IOFI: Artificial Empirical Formula/MW: C11H18O/166.26 Specifications: (Burdock, 1997) 92%; 2.6% b-cyclocitral; 0.5% b-ionone; 3% methyl b-homocyclogeranate; 0.6% ethyl b-homocyclogeranate Boiling point 50∞C at 0.4 mmHg

Assay

Solubility

Soluble in fat; insoluble in water; miscible in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 2.00 10.00 2.00 0.20

Max. 2.00 10.00 2.00 0.20

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10

Max. 0.30 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Cooling, woody, oily, soapy, citrus with a berry, orris-like nuance. Natural occurrence: Not reported found in nature.

2,6,6-TRIMETHYL-1,2-CYCLOHEXEN-1-CARBOXALDEHYDE Synonyms: a,b-cyclocitral (50/50 mixture) CAS No.: CoE No.:

977045-71-8 n/a

FL No.: EINECS No.:

n/a FEMA No.: 207-081-3 JECFA No.:

3639 n/a

NAS No.:

3639

Description: 2,6,6-Trimethyl-1,2-cyclohexen-1-carboxaldehyde has a camphoraceous odor for a 50/50 mixture of isomers. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg Empirical Formula/MW:

IOFI: n/a

C10H16O/152.23 Specifications: (Burdock, 1997) Appearance Colorless liquid Assay 50% a-Cyclocitral; 50% b-cyclocitral Boiling point 80-95∞C at 70 mmHg

Refractive index 1.480 at 20∞C Solubility Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 0.006 0.05 0.005 0.01 0.005

Max. 0.06 0.50 0.05 0.10 0.05

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.01 0.005 0.002 0.005

Max. 0.10 0.05 0.02 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tea, apricot, melon, tomato, tomato paste, ginger, rum, Japanese plum, plumcot, mango, apple brandy, calamus, buckwheat, Bourbon vanilla, Cape gooseberry and maté.

2,6,6-TRIMETHYLCYCLOHEX-2-ENE-1,4-DIONE Synonyms: 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl- (8CI) (9CI); 2,6,6-Trimethyl-2cyclohexene-1,4-dione; 2,6,6-Trimethylcyclohex-2-ene-1,4-dione CAS No.: CoE No.:

1125-21-9 n/a

FL No.: EINECS No.:

07.109 214-406-2

FEMA No.: JECFA No.:

Consumption: Annual: 1016.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.090 mg Empirical Formula/MW: C9H12O2/152.19

3421 n/a

NAS No.:

3421

Individual: 0.0008615 mg/kg/day

IOFI: Nature Identical

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1831

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.75

Max. 2.50

Food Category Soft candy

Usual 2.00

Max. 7.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile components in saffron and in cigarette smoke. Also reported found in saffron, cognac, black tea, green tea, microbial fermented tea, lemon balm, cooked shrimp, roasted shrimp, corn oil and lamb’s lettuce.

4-[(2,6,6)-TRIMETHYL-CYCLOHEX-1-ENYL]-BUT-2-EN-4-ONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)- (9CI); 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-buten-1-one; 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one CAS No.: CoE No.:

35044-68-9 FL No.: 2340 EINECS No.:

n/a 245-843-7

FEMA No.: JECFA No.:

Consumption: Annual: 183.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.027 mg Empirical Formula/MW:

3243 n/a

NAS No.:

3243

Individual: 0.0001553 mg/kg/day

IOFI: Nature Identical

C13H20O/192.30 Specifications: (Burdock, 1997) Boiling point Refractive index

trans-, 55∞C at 0.001 mmHg; cis-, 52∞C at 0.001 mmHg trans-, 1.4980 at 20∞C; cis-, 1.4957 at 20∞C

Specific gravity

trans-, 0.934 at 20∞C; cis-, 0.930 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.10 2.10 2.10

Max. 8.50 4.50 4.50

Food Category Nonalcoholic beverages Soft candy

Usual 2.10 2.10

Max. 4.50 4.50

Synthesis: Various methods: recently from ionone izoxazoles; also from 7,8-dehydro-bionole. Aroma threshold values: Detection: 8.6 to 41 ppb Taste threshold values: n/a Natural occurrence: In Burley tobacco oil; in volatile fractions from leaves of Carphephorus corymbosus and C. paniculatus. Reported found in bilberry, butter, milk, caviar, chicken

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fat, cooked beef and mutton, cured pork, pork and beef fat, roasted filberts and peanuts, pecans, potato chips, soybean, coriander leaf and seed and kiwifruit.

2,2,3-TRIMETHYLCYCLOPENT-3-EN-1-YL ACETALDEHYDE Synonyms: 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-; 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-, (R)- (8CI) (9CI); 2,2,3-Trimethyl-3-cyclopentacetaldehyde; 2,2,3Trimethyl-3-cyclopenten-1-acetaldehyde; 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde; (R)-2,2,3-Trimethylcyclopent-3-ene-1-acetaldehyde CAS No.: CoE No.:

4501-58-0 n/a

FL No.: EINECS No.:

05.119 224-815-8

FEMA No.: JECFA No.:

3592 n/a

NAS No.:

3592

Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.162 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.24 Specifications: (Burdock, 1997) Assay Boiling point Refractive index

>99% 77∞C at 10 mmHg 1.466 at 20∞C

Solubility Specific gravity

Soluble in fat; insoluble in water 0.921 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes

Usual 6.00 3.00

Max. 8.00 5.00

Food Category Nonalcoholic beverages Reconstituted vegetables

Usual 3.00 3.00

Max. 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cognac, juniper berry, Ocimum sanctum L., cherimoya, mango, eucalyptus oil and calabash nutmeg.

2,4,6-TRIMETHYLDIHYDRO-4H-1,3,5-DITHIAZINE Synonyms: Thialdine; 4H-1,3,5-Dithiazine, dihydro-2,4,6-trimethyl-(2a,4a,6a)-; 2,4,6Trimethyldihydro-1,3,5-dithiazine; 2,4,6-Trimethylperhydro-1,3-dithiazine; 2,6-Dihydro2,4,6-trimethyl-1,3,5-dithiazine; Dihydro-2,4,6-trimethyl-1,3,5(4H)dithiazine CAS No.: CoE No.:

638-17-5 11649

FL No.: EINECS No.:

15.109 n/a

FEMA No.: JECFA No.:

4018 1049

NAS No.:

n/a

Description: 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine has a roasted, meaty odor. Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 2.191 mg (FEMA) Empirical Formula/MW:

1833

IOFI: n/a

CH3

C6H13NS2/163

S H3C

NH S

CH3

Specifications: (JECFA, 2002) Appearance

Light brown, crystalline solid

Assay

99%

Melting point

48∞C

Identification tes MS, IR, NMR spectra Insoluble in water, heptane, triSolubility acetin; miscible with ethanol

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Chewing gum Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 8.00 0.07 10.00 3.00 4.00 0.35 0.35 4.00 3.00 3.00 4.00 5.00

Max. 16.00 0.35 20.00 6.00 8.00 3.50 3.50 8.00 6.00 6.00 8.00 10.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual Max. 3.00 6.00 3.00 6.00 3.00 6.00 3.00 6.00 0.20 2.00 0.20 2.00 0.20 2.00 200.00 500.00 3.00 6.00 4.00 8.00 4.00 8.00

Synthesis: Reportedly prepared in a patented process by reacting the first aldehyde group with aqueous ammonia in a mixture of acetaldehyde and alkanal (C4-C6) and reacting the resulting Schiff base with hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

3,7,11-TRIMETHYL-2,6,10-DODECATRIENAL Synonyms: 3,7,11-Triemethyldodecatrien-2,6,10-al-1; 3,7,11-Trimethyl-2,6,10-dodeca-trienal; Farnesal; Famesome; Farnesyl aldehyde CAS No.: CoE No.:

19317-11-4 FL No.: n/a EINECS No.:

05.148 242-957-9

FEMA No.: JECFA No.:

4019 1228

NAS No.:

n/a

Description: 3,7,11-Trimethyl-2,6,10-dodecatrienal has a characteristic fresh-flowery, aldehydic fragrance. This compound is also reported to have a floral or minty aroma. Consumption: Annual: n/a Individual: n/a

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 0.352 mg (FEMA) Empirical Formula/MW: CH3

C15H24O/260

IOFI: n/a CH3

O

CH3

CH3

Specifications: (JECFA, 2003) Appearance Acid value

Clear, yellow liquid 3

Assay

99% (Mixture of 4 isomers)

Refractive index Specific gravity

1.494-1.504 0.890-0.900 Insoluble in water; 50% soluble Solubility in heptane, triacetin Identification test NRM, MS, IR spectra

Boiling point 198-201∞C (8 mmHg)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary frostings Egg products Fats, oils Frozen dairy Fruit ices Gelatins, puddings

Usual 0.30 2.00 0.10 2.00 0.30 0.30 0.30 0.50 0.20 0.20

Max. 2.00 10.00 0.80 15.00 2.00 2.00 2.00 6.00 2.10 2.00

Food Category Gravies Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 0.30 0.50 0.10 0.50 0.20 0.10 0.50 0.50 0.50 0.10

Max. 2.00 5.00 1.00 5.00 2.10 0.80 5.00 5.00 5.00 0.80

Synthesis: Reportedly prepared in a patented process by reaction of farnesol with diethyl ether in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in tomato, ginger and cardamom.

3,5,5-TRIMETHYLHEXANAL Synonyms: tert-Butylisopentanal; Hexanal, 3,5,5-trimethyl- (8CI) (9CI); Isononylaldehyde; 3,5,5-Trimethylhexanal CAS No.: CoE No.:

5435-64-3 n/a

FL No.: EINECS No.:

05.116 226-603-0

FEMA No.: JECFA No.:

3524 269

NAS No.:

3524

Description: 3,5,5-Trimethylhexanal has an aldehydic odor. Consumption: Annual: 2983.33 lb Individual: 0.002528 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993)

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Trade association guidelines: FEMA PADI: 2.170 mg Empirical Formula/MW:

1835

IOFI: Nature Identical

C9H18O/142.24 Specifications: (FCC, 1996) Acid value Appearance Assay

5.0 (max) Colorless to pale-yellowish liquid 97.0% (min)

Boiling point Refractive index Specific gravity

67∞C 1.419-1.424 0.817-0.823

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.0013 14.00 0.09 1.00 4.00

Max. 0.0013 20.00 0.09 2.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 5.30 1.00 5.30 0.60

Max. 30.00 3.00 30.00 0.60

Synthesis: From diisobutylene via the oxo reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

3,5,5-TRIMETHYL-1-HEXANOL Synonyms: 1-Hexanol, 3,5,5-trimethyl- (8CI) (9CI); Nonylol; 3,5,5-Trimethyl-1-hexanol; 3,5,5-Trimethylhexanol; 3,5,5-Trimethylhexan-1-ol CAS No.: CoE No.:

3452-97-9 702

FL No.: EINECS No.:

02.055 222-376-7

FEMA No.: JECFA No.:

3324 268

NAS No.:

3324

Description: 3,5,5-1-Trimethyl-1-hexanol has a strong, oily-herbaceous odor. It becomes sweet on dilution. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 4.380 mg IOFI: n/a Empirical Formula/MW: C9H20O/144.26 Specifications: (JECFA, 1998) Acid value Appearance Assay Boiling point

2.0 (max) Colorless to yellow, oily liquid or solid 97.0% (min) 142∞C

Refractive index Solubility Specific gravity

1.435 Soluble in alcohol, acetone and ether; insoluble in water 0.835

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Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 30.00

Max. 40.00

Food Category Condiments, relishes

Usual 30.00

Max. 40.00

Synthesis: By oxo reaction of diisobutylene to the corresponding aldehyde, from which the alcohol is prepared by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black currants (buds) and crab.

(+/–)-(2,6,6-TRIMETHYL-2-HYDROXYCYCLOHEXYLIDENE) ACETIC ACID g-LACTONE Synonyms: (+/–)Dihydroactinidiolide; 5,6,7,7-alpha-Tetrahydro-4,4,7-alpha-trimethyl2(4H)-benzofuranone CAS No.: CoE No.:

15356-74-8 FL No.: n/a EINECS No.:

n/a 239-390-4

FEMA No.: JECFA No.:

4020 1164

NAS No.:

n/a

Description: (+/–)-(2,6,6-Trimethyl-2-hydroxycyclohexylidene) acetic acid gamma-lactone has a powerful tea-like odor. As this compound is formed from photooxidation of carotenelike structures, its taste is related to certain fruit types at their peak of ripeness. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 0.000015 mg (FEMA) IOFI: n/a Empirical Formula/MW: CH3 O O

C11H16O2/180 H3C CH3

Specifications: Appearance Assay

Yellow to light-brown liquid 95% (Minimum)

Flash point

>100∞C

Reported uses (ppm): (FEMA, 2001) Food Category Seasonings, flavors

Usual 1.50

Max. 1.50

Food Category

Usual

Max.

Synthesis: Prepared in a patented process by degradation of beta-carotene in the presence of nitrogen and air. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in lemongrass and sweet grass oil.

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1837

2,2,4-TRIMETHYL-1,3-OXACYCLOPENTANE Synonyms: 1,3-Dioxolane, 2,2,4-trimethyl- (8CI) (9CI); 2,2,4-Trimethyl-1,3-dioxolane; 2,2,4-Trimethyl-1,3-oxacyclopentane CAS No.: CoE No.:

1193-11-9 n/a

FL No.: EINECS No.:

06.098 214-766-0

FEMA No.: JECFA No.:

Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.350 mg Empirical Formula/MW:

3441 n/a

NAS No.:

3441

Individual: 0.0001 mg/kg/day

IOFI: Nature Identical

C6H12O2/116.16 Specifications: (Burdock, 1997) Boiling point Refractive index

98-99∞C 1.4019 at 18.5∞C

Specific gravity

0.909 at 18.5∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 2.00 2.00 2.00

Max. 1.00 4.00 4.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 2.00 4.00

Max. 2.00 4.00 6.00

Synthesis: From acetone and propylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lingonberry, cowberry (Vacinium vitis idaea L.) and tomato.

D-3-OXAZOLINE 2,4,5-TRIMETHYL-D Synonyms: 3-Oxazoline, 2,4,5-trimethyl-; 2,4,5-Trimethyl-3-oxazoline; 2,4,5-Trimethyldelta-3-oxazoline CAS No.: CoE No.:

22694-96-8 FL No.: 2319 EINECS No.:

13.039 n/a

FEMA No.: JECFA No.:

3525 n/a

NAS No.:

3525

Description: 2,4,5-Trimethyl-d-3-oxazoline has a powerful, musty, slight green, wood, nutlike odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.556 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H11NO/43.00 Specifications: (FCC, 1996) Appearance

Soluble in propylene glycol and water; insoluble in most fixed oils Specific gravity 0.911-0.932

Yellowish-orange liquid

Solubility

Assay 94.0% (min) of C6H11NO Refractive index 1.414-1.435

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Meat products Soups

Usual 10.00 10.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance. Natural occurrence: Reported found in boiled, cooked and heated beef, canned beef stew, fried chicken and roasted peanut.

2,6,10-TRIMETHYL-2,6,10-PENTADECATRIEN-14-ONE Synonyms: Farnesylacetone; 5,9,13-Pentadecatrien-2-one, 6,10,14-trimethyl-(8CI) (9CI); 2,6,10-Trimethyl-2,6,10-pentadecatrien-14-one; 6,10,14-Trimethylpentadeca-5,9, 13-trien-2-one; 6,10,14-Trimethyl-5,9,13-pentadecatrien-2-one CAS No.: CoE No.:

762-29-8 n/a

FL No.: EINECS No.:

07.114 212-097-9

FEMA No.: JECFA No.:

3442 n/a

NAS No.:

3442

Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.058 mg IOFI: Nature Identical Empirical Formula/MW: C18H30O/262.44 Specifications: (Burdock, 1997) Boiling point 147-148∞C at 0.5 mmHg Refractive index 1.4812 at 20∞C

Specific gravity

0.8900 at 20∞C

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1839

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.50 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual Max. 0.50 1.00 0.045 0.045 0.0085 0.0085

Synthesis: By treating farnesyl bromide with sodium acetate, followed by treating with methanolic KOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, grapefruit juice, melon, cardamom, rice, buckwheat, lemon balm and sweet grass oil.

2,3,4-TRIMETHYL-3-PENTANOL Synonyms: Diisopropyl methyl carbinol; 3-Pentanol, 2,3,4-trimethylCAS No.: CoE No.:

3054-92-0 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3903 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.226600 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H8O/130.23 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting

Usual 0.20 1.00 1.00 0.50

Max. 0.50 3.00 5.00 1.50

Food Category Nonalcoholic beverages Nut products Processed fruits

Usual 0.20 0.50 0.50

Max. 0.50 1.50 1.50

Synthesis: n/a Aroma threshold values: Detection: 7.8 to 42 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,6-TRIMETHYLPHENOL Synonyms: 3-Hydroxypseudocumene; Phenol, 2,3,6-trimethyl-; Methyl xylenol-2,3,6CAS No.: CoE No.:

2416-94-6 n/a

FL No.: EINECS No.:

Consumption: Annual: n/a

04.085 219-330-3

FEMA No.: JECFA No.:

3963 737

NAS No.:

n/a

Individual: n/a

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.158281 mg IOFI: n/a Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

White, crystalline solid

Melting point

Assay

99.0% (min)

Solubility

63-64∞C 50% soluble in ethyl alcohol; insoluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Egg products Fats, oils Frozen dairy Gravies

Usual 0.10 1.00 0.02 0.04 0.10 0.10 0.10 0.10

Max. 0.50 3.00 0.10 0.40 0.50 0.50 0.50 0.50

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soups

Usual 0.20 0.10 0.02 0.02 0.10 0.20 0.02

Max. 1.00 0.50 0.20 0.20 0.50 1.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,5-TRIMETHYLPYRAZINE Synonyms: Pyrazine, trimethyl-; Trimethylpyrazine; 2,3,5-Trimethylpyrazine; 2,3,6-Trimethylpyrazine CAS No.: CoE No.:

14667-55-1 FL No.: 735 EINECS No.:

14.019 238-712-0

FEMA No.: JECFA No.:

3244 n/a

NAS No.:

3244

Description: 2,3,5-Trimethylpyrazine has a baked-potato or roasted-peanut aroma. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.150 mg Empirical Formula/MW:

1841

IOFI: Nature Identical

C7H10N2/122.17 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to slightly yellow liquid 98.0% of C7H10N2 171∞C

Refractive index 1.503-1.507

Solubility Specific gravity Water Other requirement

Soluble in water and organic solvents 0.960-0.990 0.2% Use freshly distilled pyridine as solvent

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 5.00 2.75 1.83

Max. 1.00 5.67 2.75 3.67

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.57 3.50

Max. 4.00 2.00 4.00

Synthesis: From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. Aroma threshold values: Detection: 400 ppb to 9 ppm (9 ppm in water) Taste threshold values: Taste characteristics at 80 ppm: Raw, musty, nutty and potato. Natural occurrence: Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, roasted barley, roasted filbert, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, shrimp, crab, okra, crayfish, clam, scallop and squid.

2,4,5-TRIMETHYL THIAZOLE Synonyms: Thiazole, 2,4,5-trimethyl- (8CI) (9CI); 2,4,5-Trimethylthiazole CAS No.: CoE No.:

13623-11-5 FL No.: n/a EINECS No.:

15.019 237-107-9

FEMA No.: JECFA No.:

3325 n/a

NAS No.:

3325

Description: 2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.306 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H9SN/127.21 Specifications: (Burdock, 1997) Boiling point 167∞C; 65-67∞C at 20 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Frozen dairy

Usual 6.00 2.00

Max. 6.00 2.00

Food Category Soft candy Soups

Usual 2.00 6.00

Max. 2.00 6.00

Synthesis: By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with methyl-a-bromoethyl ketone. Aroma threshold values: Detection: 50 ppb Taste threshold values: Taste characteristics at 10 ppm: Nutty, cocoa and green vegetativelike with roasted earthy nuances. Natural occurrence: Reported found in kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed, katsuobushi (dried bonito), cooked shrimp and other natural sources.

2,6,6-TRIMETHYL-6-VINYLTETRAHYDROPYRAN Synonyms: 2-Ethenyltetrahydro-2,6,6-trimethyl-2H-pyran; 2H-Pyran, 2-ethenyltetrahydro-2,6,6-trimethyl- (9CI); 2,6,6-Trimethoxy-2- vinyltetrahydropyran; 2,2,6-Trimethyl6-vinyltetrahydropyran CAS No.: CoE No.:

7392-19-0 n/a

FL No.: EINECS No.:

13.094 230-983-3

FEMA No.: JECFA No.:

3735 n/a

NAS No.:

3735

Description: 2,6,6-Trimethyl-6-vinyltetrahydopyran has a musty, earthy, terpineolic odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.043 mg IOFI: n/a Empirical Formula/MW: C10H18O/154.25 Specifications: (Burdock, 1997) Assay >99% Boiling point 22∞C at 2.5 mmHg Refractive index 1.4490 at 25∞C

Specific gravity Solubility

0.8678 at 256∞C Soluble in fat; insoluble in water

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1843

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Gelatins, puddings

Usual 0.50 1.00

Max. 1.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.20 0.20

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, camphoraceous, woody and cooling with floral nuances. Natural occurrence: Reported found in chestnut flower, muscat grapes and lime oil. Also reported found in grapefruit juice, Vitis labrusca L., papaya (Carica papaya L.), white wine, black tea, purple passion fruit, yellow passion fruit, cherimoya, buchu oil, clary sage and loganberry.

1,2,3-TRIS[(1-ETHOXY)ETHOXY]-PROPANE Synonyms: 3,5,9,11-Tetraoxatridecane, 7-(1-ethoxyethoxy)-4,10-dimethylCAS No.: CoE No.:

67715-82-6 FL No.: n/a EINECS No.:

06.040 n/a

FEMA No.: JECFA No.:

Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 27.957 mg Empirical Formula/MW:

3593 n/a

NAS No.:

3593

Individual: 0.005 mg/kg/day

IOFI: Artificial

C15H32O6/308.42

Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

97.5%; 2.5% unidentified ethers

Solubility

Boiling point

117∞C at 1.0 mmHg; 102∞C at 0.11 mmHg

Specific gravity

1.4222 at 20∞C Soluble in oils and alcohol; insoluble in water 0.9561 at 25∞C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confection, frosting

Usual Max. 25.50 51.10 102.00 308.00 30.80 128.00 92.90 1442.00 153.40 255.00 30.80 128.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Nut products

Usual Max. 30.80 128.00 26.00 51.30 153.40 255.00 26.00 51.30 15.40 58.30 15.40 58.30 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Fruit ices Fruit juice Gelatins, puddings

Usual 15.70 15.70 26.00 153.40

Max. 51.30 51.30 51.30 255.00

Food Category Seasonings, flavors Soft candy Sweet sauce

Usual Max. 153.40 225.00 30.80 128.00 153.40 255.40 (Part 2 of 2)

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,5-TRITHIAHEXANE Synonyms: Trithiahexane,2,3,5-; Methyl (methylthio) methyldisulfide; (Methyldithio) (methylthio) methane; 2,4,5-Trithiahexane CAS No.: CoE No.:

42474-44-2 FL No.: n/a EINECS No.:

12.198 n/a

FEMA No.: JECFA No.:

4021 1299

NAS No.:

n/a

Description: 2,3,5-Trithiahexane has a powerful, penetrating aroma, reminiscent of onion. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 0.385 mg (FEMA) IOFI: n/a Empirical Formula/MW: C3H8S3/140

H3C

S

S

S

CH3

Specifications:(JECFA, 2003) Appearance

Clear, almost colorless liquid; powerful, penetrating aroma, reminiscent of onion

Refractive index

Assay

95

Solubility

Boiling point 56-58∞C (8 mmHg) IdentificaNMR, MS spectra tion test

Specific gravity

1.436-1.444 Insoluble in water and heptane; soluble in triacetin 1.157-1.163

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Confectionary frostings Egg products Fats, oils

Usual 0.30 2.00 0.10 2.00 0.10 0.30 0.30 0.30

Max. 2.00 10.00 0.20 10.00 0.20 2.00 2.00 2.00

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10 0.10 0.50 0.40 0.20 0.10

Max. 2.00 2.00 0.20 0.80 3.00 5.00 1.00 0.80

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1845

Reported uses (ppm): (FEMA, 2002) (Continued) Food Category Fish products Frozen dairy Fruit ices Gelatins, puddings

Usual 0.10 0.50 0.20 0.20

Max. 0.20 6.00 1.00 1.00

Food Category Seasonings, flavors Snack foods Soft candy Soups

Usual 0.50 0.50 0.50 0.10

Max. 5.00 3.00 3.00 1.00

Synthesis: Isolated from the essential oil and extracts of the bark of the Divida tree Scorodophloeus zenkeri Harms. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage (cooked), cauliflower (cooked), broccoli (cooked), cheese, fish oil and hops oil.

TRITHIOACETONE Synonyms: Hexamethyl-s-trithiane; Hexamethyl-1,3,5-trithiane; 2,2,4,4,6,6-Hexamethyl1,3,5-trithiane; s-Trithiane, 2,2,4,4,6,6-hexamethyl-; 1,3,5-Trithiane, 2,2,4,4,6,6-hexamethyl- (9CI); Trithioacetone CAS No.: CoE No.:

828-26-2 2334

FL No.: EINECS No.:

15.009 212-582-5

FEMA No.: JECFA No.:

3475 543

NAS No.:

3475

Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.021 mgIOFI: Nature Identical Empirical Formula/MW: C9H18S3/222.42 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Pale-yellow liquid or solid 97.0% (min) 78.5∞C

Refractive index Solubility

1.537-1.545 Miscible in oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatins, puddings Milk products

Usual 0.04 0.075 0.08

Max. 0.04 0.075 0.08

Food Category Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled and cooked beef.

Usual 0.12 0.50

Max. 0.12 0.50

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TUBEROSE Botanical name: Polianthes tuberosa L. Botanical family: Amaryllidaceae Foreign names: Tubereuse (Fr.), Tuberose (Ger.), Tuberosa (Sp.), Tuberosa (It.) Description: A plant native to Central America, tuberose is cultivated for ornamental purposes (white, lily-like, paired flowers) and for extractive purposes (solitary flowers), especially in France and Morocco. The flowers, harvested between mid-August and the end of September, are not distilled because of the low yields and the deterioration of the fragrance of the raw material. Extraction of the flowers is carried out exclusively by enfleurage or by the use of volatile solvents. The production of tuberose derivatives is extremely low, less than 5 kg per year. The only part used is the flower. Tuberose has an intense, sweet, floral odor particularly agreeable on dilution. Derivatives: Concrete, absolute and distilled oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Tuberose Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Tuberose derivatives contain the following constituents: Methylbenzoate, methyl anthranilate, benzyl alcohol, butyric acid, probably phenylacetic acid, methyl salicylate, eugenol, geraniol, nerol and farnesol. The presence of a ketone (C13H20O) is somewhat controversial. Aroma threshold values: n/a Taste threshold values: n/a

Tuberose Lactone Synonyms: 2(3H)-Furanone, dihydro-5-(2,5-octadienyl)-, (Z,Z)-; 6,9-Dodecadien-4-olide, (Z,Z)CAS No.: CoE No.:

153175-57-6 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4067 1160

Description: Tuberose lactone has a slight, herbaceous aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of use (2003) Trade association guidelines: PADI: 3.712 mg (FEMA) Empirical Formula/MW:

O

O

n/a

Individual: n/a

IOFI: n/a CH3

C12H18O2/194.27

NAS No.:

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Specifications:(JECFA, 2003) Acid value Appearance Assay

1 Light-yellow liquid; slight herbaceous aroma 45

Identification test IR, NMR spectra Refractive index Solubility

Boiling point 257∞C

Specific gravity

1.449-1.455 (15∞C) Insoluble in water; soluble in propylene glycol and ethyl acetate 0.930-0.938 (15∞C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionary, frostings Fats, oils Frozen dairy Fruit ices Gelatins, puddings Hard candy Imitation dairy

Usual 10.00 5.00 10.00 50.00 4.00 2.00 3.00 4.00 5.00 10.00 5.00

Max. 20.00 10.00 20.00 100.00 8.00 5.00 6.00 8.00 10.00 20.00 10.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Processed fruits Snack foods Soft candy Soups

Usual 5.00 5.00 5.00 2.00 3.00 5.00 10.00 5.00 5.00 2.00

Max. 10.00 10.00 10.00 4.00 8.00 10.00 20.00 10.00 10.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Tuberose Oil Other names: Absolute tuberose; Oils, tuberose; Tuberose absolute; Tuberose concrete; Tuberose oil; Tuberose pommade; Tuberose pommade absolute CAS No.: CoE No.:

8024-05-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3084 n/a

NAS No.:

3084

Description: The concrete, obtained in approximately 1.20 to 1.50% yields, is a soft mass with a yellowish-brown color and sweet, floral, extremely intense odor. The absolute is a viscous, brownish liquid. The oil is obtained in approximately 3 to 6% yields by distillation of the concrete. Also see above, Tuberose. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.391 mg IOFI: Natural Reported uses (ppm): (FEMA, 1944) Food Category Alcoholic beverages Baked goods

Usual 0.22 2.15

Max. 0.74 3.34

Food Category Gelatins, puddings Nonalcoholic beverages

Usual Max. 0.84 1.72 0.43 1.21 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1944) (Continued) Food Category Frozen dairy

Usual 0.70

Max. 1.59

Food Category Soft candy

Usual Max. 1.63 3.15 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, spicy, seedy with a green, herbal hay nuance.

TURMERIC Botanical name: Curcuma longa L. Botanical family: Zingiberaceae Other names: Tumeric; Curcuma; Indian saffron; Indian turmeric; Kacha haldi; Merita earth; Orange root; Plant extract, turmeric; Safran d'Inde; Souchet; Terra merita; Turmeric, organic extract; Yellow ginger; Yellow puccoon; Yellow root; Yo-Kin Foreign names: Curcuma longue (Fr.), Gelbwurzel or Kurkuma (Ger.), Curcuma (Sp.), Curcuma di levante, Curcuma di indiane (It.) CAS No.: CoE No.:

977052-44-0 163

FL No.: EINECS No.:

07.029 n/a

FEMA No.: JECFA No.:

3085 n/a

NAS No.:

3085

Description: Several species of Curcuma exist: C. xanthorrhyza, C. domestica, C. zedoafia, C. caesia and C. amada. Although all these are aromatic plants, C. longa is the one used as a flavor ingredient. The plant is originally from southern Asia and is widespread throughout India, Malaysia, Ceylon and Japan. It is a perennial herb whose rhizome yields (like that of ginger, which it also resembles) climbing stalks with leaves only or with leaves and flowers. Reproduction occurs through the splitting of the rhizome, which is the only part used (dried rhizome as is or after previously boiling in water). Turmeric has a spicy, fresh odor reminiscent of sweet orange and ginger and a slightly pungent, bitter flavor. Derivatives: Tincture (20% in 60% ethanol), fluid extract and oleoresin Consumption: Annual: 2,566,666.67 lb Individual: 2.1751 mg/kg/day Regulatory Status: CoE: Rhizomes: Category 3 (with limits on eucalyptol). Use levels in ppm for powder: 30 to 8838; extract used at 40 to 59; oleoresin used at 3 to 2262. Average maximum 22% in seasonings and flavorings and 0.88% in condiments and relish. FDA: 21 CFR 182.10, 73.600 FDA (other): HOC (1992) JECFA: ADI: Not allocated. Regarded often as food (1986) Trade association guidelines: FEMA PADI: 209.862 mg IOFI: Natural Specifications: (Burdock, 1997) Ester value Ester value (after acetylation) Ketones (calculated as turmerone) Optical rotation

9.8 36.6 53% +14∞4"

Refractive index Solubility Specific gravity

1.5118 at 20∞C 1:0.6 in 90% ethanol 0.9348 at 15∞C

Note: The above specifications are for essential oil of C. longa. Physical–chemical characteristics: The essential oil of C. longa is obtained by steam distillation, with yields ranging between 1.3 and 5.5%. It is a yellow liquid with a spicy odor. The essential oil of C. zedoatia Roscoe is also obtained by steam distillation with variable yields (1 to 15%). It is a greenish liquid exhibiting a spicy odor.

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Composition: The oil contains, in addition to turmerone (~60%), free acids, cineol, borneol, zingerone, phellandrene, and 3 to 4% coloring matter (curcumin). Several phytochemicals identified from turmeric include: 1,8-cineole, 2-bornanol, 2-hydroxy-methyl-anthraquinone, 4-hydroxy-cinnamoyl-(feruloyl)-methane, a-lantone, a-pinene, a-terpineol, turmerone, arabinose, ascorbic acid, azulene, b-carotene, b-pinene, b-sesquiphellandrene, bis-(parahydroxy-cinnamoyl)-methane, bis-desmethoxycurcumin, bisabolene, borneol, boron, baffeic acid, calcium, caprylic acid, caryophyllene, chromium, cineole, cinnamic acid, cobalt, copper, cuminyl-alcohol, curcumene, curcumenol, curcumin, curdione, curlone, curzerenone, curzerenone-c, cyclo-isoprenemyrcene, d-a-phellandrene, d-camphene, d-camphor, d-sabinene, dehydroturmerone, desmethoxycurcumin, di-p-coumaroyl-methane, dicinnamoylmethane, didesmethoxycurcumin, diferuloyl-methane, dihydrocurcumin, eugenol, feruloyl-pcoumaroyl-methane, g-atlantone, guaiacol, isoborneol, l-a-curcumene, l-b-curcumene, limonene, manganese, monodesmethoxycurcumin, niacin, nickel, o-coumaric acid, p-coumaric acid, p-cymene, p-methoxycinnamic acid, p-tolymethylcarbinol, phosphorus, protocatechuic acid, resin, riboflavin, syringic acid, terpinene, terpineol, thiamine, turmerone, ukonan-a, ukonan-b, ukonan-c, ukonan-d, vanillic acid and zingiberene. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Egg products Fats, oils Gelatins, puddings Gravies

Usual Max. 38.34 66.01 4230.00 8834.00 357.00 2262.00 1515.00 2639.00 44.19 44.19 36.36 134.80

Food Category Meat products Nut products Other grains Processed vegetables Snack foods Soups

Usual 462.70 300.00 3000.00 29.29 127.70 476.90

Max. 1373.00 325.00 3000.00 29.61 127.70 1049.00

Aroma threshold values: n/a Taste threshold values: n/a

Turmeric Extract CAS No.: CoE No.:

977083-26-3 163

FL No.: EINECS No.:

07.029 n/a

FEMA No.: JECFA No.:

Description: See above, Turmeric. Consumption: Annual: 27,833.33 lb Regulatory Status: CoE: See above, Turmeric. FDA: 21 CFR 182.20 FDA (other): n/a JECFA: See above, Turmeric. Trade association guidelines: FEMA PADI: 5.483 mg Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 46.00 35.00

Aroma threshold values: n/a Taste threshold values: n/a

Max. 59.00 43.00

3086 n/a

NAS No.:

3086

Individual: 0.02358 mg/kg/day

Food Category Processed vegetables Soups

IOFI: Natural Usual 20.00 20.00

Max. 40.00 40.00

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Turmeric Oleoresin CAS No.: CoE No.:

129828-29-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3087 n/a

NAS No.:

3087

Description: The color additive turmeric oleoresin is the combination of flavor and color principles obtained from turmeric (C. longa L.) by extraction using any one of the combinations of the following solvents: Acetone, ethyl alcohol, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, trichloroethylene. The oleoresin has a characteristic odor and flavor. Also see above, Turmeric. Consumption: Annual: 240,000.00 lb Individual: 0.2033 mg/kg/day Regulatory Status: CoE: See above, Turmeric. FDA: 21 CFR 182.20 FDA (other): n/a JECFA: No ADI allocated. The previous temporary ADI was not extended (1999) Trade association guidelines: FEMA PADI: 62.142 mg IOFI: Natural Specifications: Turmeric oleoresin shall contain no more residue of the solvents listed above in Description than is permitted for the corresponding solvents in spice oleoresins under applicable food additive regulation in parts 170 through 189 of the 21 CFR. Physical–chemical characteristics: The oleoresin is a yellow-orange to red-brown, viscous liquid. Composition: Oleoresin contains varying amounts of curcumin, but the label is generally standardized according to the label declaration (between 1 and 45% of curcumin). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Egg products Fats, oils

Usual 90.00 6.00 610.00 357.00 2.86

Max. 4.00 9.78 640.00 2262.00 2.86

Food Category Gravies Meat products Processed vegetables Soups

Usual 503.00 10.00 114.00 1279.00

Max. 508.00 20.00 200.00 1279.00

Aroma threshold values: n/a Taste threshold values: n/a

TURPENTINE (GUM) Botanical name: Pinus palustris Mill. and other Pinus species that yield terpene oils exclusively Botanical family: Pinaceae Other names: Balsam turpentine; Gum thus; Turpentine oil; Turpentine balsam; Gum turpertine; Turpentine; Turpentine (UN1299) (combustible liquid); Turpentine (UN1299); Turpentine substitute; UN1299 Foreign names: Essence de Tèrébinthine (Fr.), Terpentinoel (Ger.), Trementina (Sp.), Trementina (It). CAS No.: CoE No.:

9005-90-7 n/a

FL No.: EINECS No.:

n/a 232-688-5

FEMA No.: JECFA No.:

3088 n/a

NAS No.:

3088

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Description: Balsam turpentine is the oleo-gum-resin obtained by incisions made on the trunks of several trees belonging to the genus Pinus. The common American turpentine comes from P. palustris. Crude turpentine contains 75 to 90% resin and 10 to 25% oil. It is of paramount importance to use special techniques in making incisions, since the tree otherwise may die in a short time. A gum (gum turpentine) consisting of white incrustations is formed around the incisions in the tree. Rosin is the resinous residue of the distillation of turpentine. There are several varieties of rosin, varying in color from the palest amber to nearly black and from translucent to opaque, depending on the turpentine source. Colophony is the name of the common rosin variety. The part used is the oleo-gum-resin (turpentine balsam). Turpentine has a penetrating and characteristic odor and a pungent, bitter taste. Derivatives: Extracts (including semisynthetic derivative terpine hydrate) Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.646 mg IOFI: Natural Composition: Turpentine is primarily composed of monoterpene hydrocarbons (pinenes, camphene and 3-carene). Rosin contains primarily diterpene resin acids such as abietic acid, dehydroabietic acid, palustric acid and isopimaric acid. P. elliottii turpentine contains around 60% of a-pinene and 30% of b-pinene. P. radiata turpentine generally contains more than 95% of total pinene, of which over half is b-pinene. 3-Carene, which is found in significant proportions in the turpentine of some Pinus species (such as P. roxburghii and P. sylvestris), is of little value and even if it is present in relatively small amounts it may be undesirable for certain applications. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 12.00

Max. 15.00

Aroma threshold values: n/a Taste threshold values: n/a

Turpentine, Rectified CAS No.: CoE No.:

977022-00-6 n/a

FL No.: EINECS No.:

n/a n/a

Description: See above, Turpentine Gum. Consumption: Annual: 1033.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8713

Individual: 1033.33 mg/kg/day

IOFI: Natural

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Turpentine, Steam-Distilled Other names: Oil of turpentine; Oil of turpentine, distillation residue; Oil of turpentine, rectified; Spirit of turpentine; Spirits of turpentine; Sulfate turpentine; turpentine; Turpentine, oil; Turpentine oil, rectified; Turpentine oil, rectifier; Turpentine spirits; Turpentine steamdistilled CAS No.: CoE No.:

8006-64-2 n/a

FL No.: EINECS No.:

n/a 232-350-7

FEMA No.: JECFA No.:

3089 n/a

NAS No.:

3089

Description: Turpentine oil is obtained by steam distillation of the oleo-gum-resin. It has a warm, balsamic, refreshing odor of turpentine. The oil must be absolutely free of water to avoid oxidation of a- and b-pinene (approximately 80% of the oil). Consumption: Annual: 2016.67 lb Individual: 0.001709 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.170 mg IOFI: Natural Specifications: (Burdock, 1997) Boiling point Optical rotation

Initially, 150 to 160∞C > 90% distills below 170∞C +11∞19' (P. palustris); -19∞19' (P. caribaea)

Refractive index

1.465-1.478 at 20∞

Specific gravity

0.860-0.875 at 15.5∞C

Physical–chemical characteristics: Turpentine steam-distilled is a clear, colorless, mobile liquid. Composition: Composed primarily of C10H16 terpene hydrocarbons: a-Pinene, b-pinene, limonene, 3-carene, camphene. May contain other acyclic, monocyclic, or bicyclic terpenes, oxygenated terpenes and anethole. Exact composition varies with refining methods and the age, location and species of the soft wood source. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 4.00 15.32 2.96 7.45 4.95

Max. 13.50 20.58 7.10 7.45 9.90

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 4.98 18.75 1.00 5.02 5.55

Max. 9.96 18.75 10.00 9.90 10.79

Aroma threshold values: n/a Taste threshold values: n/a

L-TYROSINE Synonyms: (–)-alpha-Amino-p-hydroxyhydrocinnamic acid; L-2-Amino-3-p-hydroxyphenylpropanoic acid; alpha-Amino-beta-(4-hydroxyphenyl)propionic acid; Benzenepropanoic acid, alpha-amino-4-hydroxy-; Benzenepropanoic acid, alpha-amino-4-hydroxy-, (S)-; Chemodyne tyrosine; beta-(p-Hydroxyphenyl)alanine; Propanoic acid, 2-amino-3-(4hydroxyphenyl)-; Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-, (S)-; L-Phenylalanine, 4-

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1853

hydroxy-; Tyrosine; Tyrosine, L- (8CI); L-Tyrosine (9CI); p-Tyrosine; L-p-Tyrosine; Tyrosine chemodyne; Tyrosinum. CAS No.: CoE No.:

60-18-4 n/a

FL No.: EINECS No.:

17.022 200-460-4

FEMA No.: JECFA No.:

3736 n/a

NAS No.:

3736

Description: L-Tyrosine is odorless and has a bland taste. L-Tyrosine is a nonessential amino acid, as it is synthesized in the human body from phenylalanine. It is a precursor to epinephrine, norepinephrine and dopamine, three important neurotransmitters. Consumption: Annual: 131,833.33 lb Individual: 0.01117 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.344 mg IOFI: n/a Empirical Formula/MW: C9H11NO3/181.19 Specifications: (FCC, 1996) Appearance Assay

Colorless or white, crystalline powder Not less than 98.5% and not more than 101.5% of C9H11NO3 after drying

Heavy metals Not more than 0.003% (as Pb)

Identification Lead

Loss on drying

Residue Not more than 0.1% on ignition

Solubility

Heat 5 ml of a 1-in-1000 solution with 1 ml of triketohydrindene hydrate TS; a reddishpurple color is produced Not more than 10 mg/kg

Not more than 0.3%

Specific rotation

1 g is soluble in about 230 ml of water; it is soluble in dilute mineral acids and in alkaline solutions; it is very slightly soluble in alcohol [d]20ºD : Between –11.3o and –12.3o after drying or [e]25oD : between –10.0o and –11.0o after drying

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 20.00 25.00 30.00

Max. 250.00 250.00 250.00

Food Category Seasonings, flavors Snack foods

Usual Max. 25.00 250.00 25.00 250.00

Synthesis: n/a Aroma threshold values: Detection: >10 ppm Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken and turkey.

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U 2,4-UNDECADIENAL CAS No.: CoE No.:

13162-46-4 FL No.: n/a EINECS No.:

05.108 n/a

FEMA No.: JECFA No.:

3422 n/a

NAS No.:

3422

Description: 2,4-Undecadienal has a powerful, green odor. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.028 mg IOFI: Nature Identical Empirical Formula/MW: C11H18O/166.27 Specifications: (Burdock, 1997) Appearance

Colorless, mobile oil

Solubility

Soluble in alcohol and oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Egg products Gravies Hard candy Nonalcoholic beverages

Usual 0.14 0.022 0.01 0.20 0.015

Max. 0.14 0.022 0.10 0.50 0.015

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.01 0.24 0.10 0.12 0.45

Max. 0.10 0.38 0.30 3.20 0.45

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: n/a Natural occurrence: Reported found in chicken fat, grilled and roasted beef, boiled mutton, raw cured pork, roasted peanut, soybean, mushrooms, malt and buckwheat.

2,3-UNDECADIONE Synonyms: Acetyl nonanoyl; Acetyl nonyryl; Acetyl pelargonyl; Undecane-2,3-dione; 2,3Undecadione CAS No.: CoE No.:

7493-59-6 155

FL No.: EINECS No.:

07.021 231-330-5

FEMA No.: JECFA No.:

3090 417

NAS No.:

3090

Description: 2,3-Undecadione has a strong, sweet cream, warm odor with a coconut oil note. It has a sweet cream and coconut milk taste. Consumption: Annual: 0.333 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.137 mg Empirical Formula/MW:

IOFI: n/a

C11H20O2/184.28 Specifications: (JECFA, 1998) Appearance

Oily, yellow liquid

Boiling point

109-111∞C

Solubility

Soluble in alcohol; very slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 3.50

Synthesis: By reacting 3-bromo-2-undecanone with sodium azide in diluted methanol and then boiling the resulting solution with concentrated HCl; also from methyl nonyl ketone via the monoxime of the title material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

g-UNDECALACTONE Synonyms: Aldehyde C-14; Aldehyde C-14 peach; Dihydro-5-heptyl-2(3H)-furanone; 2(3H)-Furanone, 5-heptyldihydro- (8CI) (9CI); gamma-Heptyl-gamma-butyrolactone; gamma-Heptylbutyrolactone; gamma-n-Heptylbutyrolactone; 5-Heptyldihydro-2(3H)furanone; 4-Hydroxyundecanoic acid lactone; 4-Hydroxyundecanoic acid, gamma-lactone; Peach aldehyde; Peach lactone; Persicol; delta-Undecalactone; gamma-Undecalactone; Undecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Undecanolactone; gammaUndecanolide; Undecan-4-olide; 1,4-Undecanolide; 4-Undecanolide CAS No.: CoE No.:

104-67-6 179

FL No.: EINECS No.:

10.002 203-225-4

FEMA No.: JECFA No.:

3091 233

NAS No.:

3091

Description: gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach. Consumption: Annual: 10,583.33 lb Individual: 0.008968 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1.25 (1967) and maintained at the 49th meeting (1997). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.142 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.28

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Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

98.0% (min) of C11H20O2 297∞C

Specific gravity

1.448-1.453 One ml is soluble in 5 ml 60% alcohol; soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water 0.942-0.945

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.56 10.40 20.84 3.31 5.27

Max. 5.66 15.73 174.90 7.20 9.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.10 3.25 9.77

Max. 11.34 0.10 6.22 16.53

Synthesis: By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester. Aroma threshold values: Detection: 60 ppb Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb.), mountain papaya, starfruit, plumcot and chicken fat.

D-UNDECALACTONE Synonyms: 5-Hydroxy undecanoic acid, lactone; a-n-Hexyl-d-valerolactone; Undecanolide1,5; 6-Hexyltetrahydro-2H-pyran-2-one; delta-Hexylvalerolactone; 2H-Pyran-2-one, 6hexyltetra-hydro; 2H-Pyran-2-one, tetrahydro-3-hexyl; Undecanoic acid, 5-hydroxy-, delta-lactone CAS No.: CoE No.:

710-04-3 688

FL No.: EINECS No.:

10.011 211-915-1

FEMA No.: JECFA No.:

Consumption: Annual: 3400.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.400 mg Empirical Formula/MW: C11H20O2/184.28

3294 n/a

NAS No.:

3294

Individual: 0.002881 mg/kg/day

IOFI: Nature Identical

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Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Meat products

Usual 25.00 5.00 5.00 1.00

Max. 25.00 5.00 5.00 1.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 2.00 5.00 1.00

Max. 10.00 2.00 5.00 1.00

Synthesis: By intramolecular Cannizzaro-type rearrangement of 2-hexylglutaraldehyde. Aroma threshold values: Detection: 150 ppb Taste threshold values: n/a Natural occurrence: Reported found in coconut flavor, melon, blueberry, butter, milk, milk powder, coconut meat and starfruit.

UNDECANAL Synonyms: Aldehyde C11 (saturated); Hendecanal; a-Oxo-undecane; n-Undecylic aldehyde; Aldehyde C-11, undecylic; C-11 Aldehyde, undecylic; H1-Decyl aldehyde; endecanal; Hendecanaldehyde; Undecanal (8CI) (9CI); n-Undecanal; 1-Undecanal; Undecanaldehyde; Undecyl aldehyde; Undecylic aldehyde CAS No.: CoE No.:

112-44-7 121

FL No.: EINECS No.:

05.034 203-972-6

FEMA No.: JECFA No.:

3092 107

NAS No.:

3092

Description: Undecanal has a sweetish, fatty odor with an orange and rose undertone. It has a characteristic flavor. This chemical tends to polymerize unless tightly sealed. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.543 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O/170.30 Specifications: (FCC, 1996) Acid value

10.0 (max)

Appearance

Colorless to slightly yellow liquid

Assay Boiling point

92.0% (min) of C11H22O 223∞C

Refractive index 1.430-1.435 Soluble in most fixed oils and Solubility propylene glycol; insoluble in glycerin and water Specific gravity 0.825-0.832

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.24 3.06

Max. 0.10 15.07 4.45

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.33 1.02 6.96

Max. 4.88 2.10 12.79

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Synthesis: Usually prepared by oxidation of the corresponding alcohol or reduction of the corresponding acid. Aroma threshold values: Detection: 0.4 to 100 ppb Taste threshold values: Taste characteristics at 5 to 20 ppm: Waxy, aldehydic, soapy with a citrus note and slight laundry detergent nuance. Natural occurrence: Reported found in essential oils of citrus peels, caviar, cooked beef, chicken, lamb, pork, coriander leaf, cucumber, fish, grapefruit, apple, orange juice, bilberry, cranberry, raspberry, blackberry, carrot, celery, baked potato, Gruyere cheese, Russian cheese, butter, milk, fatty fish, hop oil, beer, cognac, tea, peanut oil, pecan, starfruit, coriander seed, rice, calamus, buckwheat, red sage, loganberry and maté.

UNDECANOIC ACID Synonyms: n-Undecylic acid; Decane-a-carboxylic acid; Hendecanoic acid; 1-Decanecarboxylic acid; Undecanoic acid (8CI) (9CI); n-Undecanoic acid; n-Undecoic acid; Undecylic acid CAS No.: CoE No.:

112-37-8 696

FL No.: EINECS No.:

08.042 203-964-2

FEMA No.: JECFA No.:

3245 108

NAS No.:

3245

Description: Undecanoic acid has a faint fatty, aldehydic odor. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.900 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

164.5∞C at 15 mmHg

Solubility

Melting point

28-29∞C

Specific gravity

1.4355 at 30∞C; 1.4294 at 35∞C; 1.4203 at 70∞C Insoluble in water; very soluble in alcohol, chloroform and acetone; soluble in benzene in all proportions 0.9948 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.67 3.25 1.75

Max. 10.20 6.25 3.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.25

Max. 1.75 12.25

Synthesis: By reduction of undecylenic acid obtained from castor oil. Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Occurs naturally in butter and in the oil of Artemisisa frigida Willd.; also reported found in the oils of Chamaecyparis pisifera Engl., wild thyme, Thymus mar-

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schollianus and coconut. Also reported found in apple, banana, sour cherry, lemon and mandarin peel oil, grapefruit juice, guava, grapes, papaya, many cheeses, milk powder, chicken and beef fat, cooked mutton, cured pork, beer, cognac, rum, whiskies, white wine, tea, coconut milk, beans, licorice, mango, mushrooms, rice, sake, wort, loquat, scallop and maté.

2-UNDECANOL Synonyms: Methyl nonyl carbinol; 2-Hendecanol; sec-Undecyl alcohol; Undecan-2-ol; 2-Undecanol CAS No.: CoE No.:

1653-30-1 n/a

FL No.: EINECS No.:

02.086 216-722-6

FEMA No.: JECFA No.:

3246 297

NAS No.:

3246

Description: 2-Undecanol has a fatty odor with a fruity note. A fruity taste is also detectable at low concentration. Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.077 mg IOFI: Nature Identical Empirical Formula/MW: C11H24O/172.31 Specifications: (Burdock, 1997) +10.29∞ at 20∞C (conc = 5.15 in benzene); +8.11∞ at 20∞C (conc = 5.11 in alcohol); –5.40∞ (from Listia odorifera; l = 10 cm); –1.18∞ (from rue; l = 2.5 cm)

Appearance

Colorless liquid

Optical rotation

Boiling point

dl-, 115∞C at 10 mmHg; d-, 128∞C at 20 mmHg

Refractive index d-, 1.4369 at 20∞C

Congealing point l-, 231-233∞C

Solubility

Melting point

Specific gravity

dl-, 0∞C; d-, 12∞C

Insoluble in water; soluble in alcohol and ether 0.9948 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.75 10.00 9.00

Max. 18.00 14.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.50 12.50

Max. 4.50 17.00

Synthesis: By reduction of methyl nonyl ketone with sodium metal in alcohol; the d-form is isolated from the optically inactive material via the corresponding phthalate and in its salt with strychnine and brucine. Aroma threshold values: Detection: 8.6 to 41 ppb Taste threshold values: n/a Natural occurrence: The l-form is reportedly found in rue oil and in the essential oil of Litsea odorifera, the d-form occurs in coconut. Also reported found in fresh apple, banana,

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papaya, strawberry fruit, chive, roasted onion, ginger, other types of ginger, cheddar cheese, Camembert cheese, Gruyere cheese, cognac, Curcuma aeruginosa Roxb., Curcuma heyneana Val., hop oil, coconut, meat, milk, mushroom and sweet corn.

2-UNDECANONE Synonyms: Methyl nonyl ketone; 2-Hendecanone; Ketone, methyl nonyl; Methyl n-nonyl ketone; Nonyl methyl ketone; Undecan-2-one; 2-Undecanone (8CI) (9CI) CAS No.: CoE No.:

112-12-9 150

FL No.: EINECS No.:

07.016 203-937-5

FEMA No.: JECFA No.:

3093 296

NAS No.:

3093

Description: 2-Undecanone has a characteristic rue odor with a sweet flavor reminiscent of peach (on dilution). Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.511 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O/170.30 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

96.0% (min) of C11H220 231-232oC

Specific gravity

1.428-1.432 1 ml is soluble in 1 ml 95% alcohol 0.822-0.826

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.75 1.95 2.56

Max. 7.90 2.16 5.31

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 4.39 1.75 4.24

Max. 6.37 3.00 8.49

Synthesis: Can be isolated from natural oils by fractional distillation; also by dry distillation of calcium acetate and calcium caprylate, or by boiling octylacetoacetic acid ethyl ester with and alcoholic KOH solution. Aroma threshold values: Detection: 7 to 82 ppb Taste threshold values: Taste characteristics at 30 ppm: Waxy and fruity with creamy cheese notes Natural occurrence: Originally reported found in the essential oils of Ruta graveolens; subsequently was identified in the essential oils of Citrus limetta Risso., Fagara xanthoxyloides Lamm. and Litsea odorifera Val. (leaves); a method for the determination of methyl nonyl ketone in various rue species (Ruta montana, Ruta bracteosa) was devised; it is also present in the essential oils of Jaborandi (leaves), Hottuynia cordata, Phellodendron anaurense, Schizandar nigra Maxim., and in coconut and palm oils; also identified as the main constituent of the essential oil of Boronia ledifolia Gai; a 92% content level was reported in the

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essential oil of Ruta chalepensis. Also reported found in rabbiteye, blueberry, feijoa fruit, feijoa peel, peach, raspberry, fresh black berry, heated blackberry, strawberry jam, raw asparagus, shallot, roasted onion, ginger, Curcuma aeruginosa Roxb., Curcuma heyneana Val, banana, grapefruit, currants, peach, asparagus, shallot, onion, leek, chive, peas, potato, clove, ginger, pepper, many cheeses, wheaten bread, butter, milk, cream, yogurt, milk powder, goat and sheep milk, caviar, raw and smoked fatty fish, roast chicken, cooked beef, beef, chicken and pork fat, hop oil, beer, cognac, rum, sparkling wine, coffee, tea, roasted filberts and peanuts, coconut meat, milk and oil, passion fruit, mushroom, wild marjoram, starfruit, Brazil nut, cardamom, rice, buckwheat, corn oil, wort, elder flower, shrimp, crayfish, clam, maté and mastic gum leaf and fruit oil.

6-UNDECANONE Synonyms: Undecan-6-one; Diamyl ketone; Dipentyl ketone CAS No.: CoE No.:

927-49-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

4022 1155

NAS No.:

n/a

Description: 6-Undecanone has a fruity odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 1.85 mg (FEMA) IOFI: n/a Empirical Formula/MW: O

C11H220/170.30

CH3

H3C

Specifications: JECFA (2002) Appearance

Colorless white liquid

Refractive index

Assay

98% Minimum

Solubility

Boiling point 228∞C IdentificaNMR tion test

Specific gravity

1.424-1.430 Insoluble in water; soluble in fats and nonpolar solvents; miscible with alcohol 0.826-0.836

Reported uses (ppm): (FEMA, 2003) Food Category Baked goods Beverages (nonalcoholic) Frozen dairy

Usual 8.00 5.00 7.00

Max. 15.00 10.00 10.00

Food Category Hard candy Imitation dairy Soft candy

Synthesis: n/a Aroma threshold values: Detection at 85 to 410 ppb Taste threshold values: n/a Natural occurrence: Reportedly present in coriander

Usual 8.00 5.00 7.00

Max. 15.00 10.00 10.00

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1863

1,3,5-UNDECATRIENE (a mixture of 1,3(E),5(Z)- and 1,3(E),5(E)-isomers) Synonyms: Galbanolene CAS No.: CoE No.:

16356-11-9 FL No.: n/a EINECS No.:

01.061 240-416-1

FEMA No.: JECFA No.:

3795 n/a

NAS No.:

n/a

Description: 1,3,5-Undecatriene has a green, melon, pineapple and fruity odor. Consumption: Annual: 70.00 lb Individual: 0.0000833 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.016553 mg IOFI: n/a Empirical Formula/MW: C13H22/178.32 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionary, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatins, puddings Granulated sugar Gravies Hard candy

Usual 0.02 0.02 0.01 0.015 0.50 0.02 0.02 0.02 0.05 0.03 0.015 0.01 0.02 0.01 0.02 0.03 0.02

Max. 0.50 0.05 0.25 0.40 5.00 0.50 0.50 0.50 1.00 0.70 0.40 0.25 0.50 0.03 0.50 0.70 0.50

Food Category Instant coffee, tea Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.004 0.02 0.02 0.05 0.01 0.004 0.01 0.01 0.05 0.01 0.01 0.20 0.04 0.03 0.01 0.02 0.02

Max. 0.10 0.50 0.50 1.20 0.25 0.10 0.25 0.25 1.20 0.25 0.25 5.00 1.00 0.07 0.03 0.50 0.50

Synthesis: By dehydration of undeca-1,5-dien-3-ol. Aroma threshold values: n/a Taste threshold values: Green, vegetative, waxy, cucumber with chicken fatty and fruit notes Natural occurrence: Reported found in apple, celery, kiwi, mandarin, parsley, passion fruit, pear, peach, pineapple, peppermint and galbanum oil.

2-UNDECENAL Synonyms: Undecen-2-al; 3-Octylacrolein; Undec-2-enal; 2-Undecenal CAS No.: CoE No.:

2463-77-6 n/a

FL No.: EINECS No.:

05.109 219-564-6

FEMA No.: JECFA No.:

3423 n/a

NAS No.:

3423

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Description: 2-Undecenal has a powerful, fresh aldehydic odor. The commercial product is a mixture of several isomers of undecylenic aldehyde. This compound exhibits fungistatic activity. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O/168.27 Specifications: (Burdock, 1997) Appearance Colorless to very pale, straw-colored liquid

Boiling point 94∞C at 2 mmHg; 229∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies

Usual 0.03 0.01 0.01

Max. 0.15 0.02 0.05

Food Category Meat products Milk products Reconstituted vegetables

Usual 0.01 0.01 0.05

Max. 0.05 0.05 0.20

Synthesis: By oxidation of 2-undecanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile components in fish products, also formed in the oxidative decomposition of heated lard; its presence in nature has been reported in cranberry and bilberry, milk, cooked chicken, heated beef and pork, roasted filberts, roasted peanuts, pecans, coriander seed and leaf, soybean, kiwifruit and potato chips.

9-UNDECENAL Synonyms: Aldehyde C-11 undecylenic; Hendecen-9-al; 9-Undecen-1-al; Undecenoic aldehyde; Undecylenic aldehyde; Undec-9-enal; 9-Undecenal (8CI) (9CI) CAS No.: CoE No.:

143-14-6 123

FL No.: EINECS No.:

05.036 205-586-3

FEMA No.: JECFA No.:

3094 329

NAS No.:

3094

Description: 9-Undecenal has an orange peel-like, sweet odor with a sweet, citrus flavor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.891 mg IOFI: Artificial Empirical Formula/MW: C11H20O/168.28

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1865

Specifications: (JECFA, 1998) Colorless, pale-yellow, oily liquid 30% (Sum of cis- and transAssay isomers) Refractive index 1.442-1.446

Appearance

Solubility

Insoluble in water; soluble in alcohol

Specific gravity

0.841-0.850 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.23 7.00 0.90

Max. 7.83 9.00 1.30

Food Category Nonalcoholic beverages Soft candy

Usual 7.75 5.60

Max. 10.00 7.30

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

10-UNDECENAL Synonyms: Aldehyde C-11 undecylenic; Hendecenal; Undecylenic aldehyde; C-11 Aldehyde, undecylenic; Undec-10-enal; 1-Undecen-10-al; 10-Undecenal (8CI) (9CI); 10-Undecen-1-al; 10-Undecylenealdehyde CAS No.: CoE No.:

112-45-8 122

FL No.: EINECS No.:

05.035 203-973-1

FEMA No.: JECFA No.:

3095 330

NAS No.:

3095

Description: 10-Undecenal has a characteristic fatty, rose odor on dilution. It has an unpleasant sweet, fatty taste. This compound tends to polymerize. Consumption: Annual: 0.83 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.515 mg IOFI: n/a Empirical Formula/MW: C11H20O/168.28 Specifications: (FCC, 1996) Acid value

6.0 (max)

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay 90.0% (min) of C11H20O Boiling point 235∞C

Specific gravity

1.441-1.447 Soluble in most fixed oils and propylene glycol; insoluble in glycerin and water 0.840-0.0850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.97

Max. 3.43

Food Category Hard candy

Usual Max. 1.03 1.03 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatins, puddings

Usual 2.01 2.45

Max. 4.07 4.65

Food Category Nonalcoholic beverages Soft candy

Usual Max. 1.25 2.35 2.13 3.73 (Part 2 of 2)

Synthesis: By oxidation of the corresponding alcohol or reduction of the corresponding acid; by passing vapors of formic acid and undecylenic acid over TiO2 at 250∞C under pressure; by passing vapors of undecylenic acid and methanol over a manganese dioxide-based catalyst; or by reduction of ethyl undecylenate with lithium hydride and sodium in tetrahydrofuran solution at very low temperature (–50∞C). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coriander leaf (Coriandrum sativum L.).

10-UNDECENOIC ACID Synonyms: 10-Hendecenoic acid; 10-Hendecenoic; 10-Henedecenoic acid; Ivex 10; Renselin; Sevinon; Undecen-10-acid-1; Undecenoic acid; Undec-10-enoic acid; 10-Undecenoic acid (8CI) (9CI); Undecylenic acid; Undecyl-10-enic acid; 9-Undecylenic acid; 10-Undecylenic acid CAS No.: CoE No.:

112-38-9 689

FL No.: EINECS No.:

08.039 203-965-8

FEMA No.: JECFA No.:

3247 331

NAS No.:

3247

Description: 10-Undecenoic acid has a characteristic pungent odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.030 mg IOFI: Nature Identical Empirical Formula/MW: C12H20O2/184.28 Specifications: (JECFA, 1997)

Assay

Colorless to pale-yellow, oily liquid 60% of fatty acid C18:2

Boiling point

229∞C at 16 mmHg

Melting point Iodine value Lead (Pb) Residue on ignition

–5∞C 145-160∞ £10 mg/kg £0.01%

Appearance

Refractive index Saponification value

1.469-1.473

194-202 Soluble in ether, alcohol; miscible with dimethylSolubility formamide, fat solvents, oils; insoluble in water Specific gravity 0.898-0.904 Unsaponifiable matter £2.0% Water £0.5%

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1867

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 5.89 5.87 5.53

Max. 5.00 27.92 26.58 25.92

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.05 10.00 1.00 6.53

Max. 0.10 50.00 3.60 27.92

Synthesis: From malonic acid; by pyrolysis of ricinoleic acid or castor oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a metabolite in Rhodotorula glutinis var. lusitanica; naturally occurring in the essential oils of Juniperus chinensis, Thujopsis dolabrata and skim milk powder

UNDECEN-1-OL Synonyms: Alcohol C-11 undecylenic; Undecylenic alcohol; Alcohol C-11; C-11 Alcohol; 11-Hydroxy-1-undecene; Undecen-1-ol; Undec-10-en-1-ol; 1-Undecen-11-ol; 10-Undecenol; 10-Undecen-1-ol (8CI) (9CI); Undecylenyl alcohol; omega-Undecenyl alcohol; 10Undecylen-1-ol CAS No.: CoE No.:

112-43-6 n/a

FL No.: EINECS No.:

02.125 203-971-0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7720

Description: Undecen-1-ol has a fatty odor reminiscent of lemon with a fatty, burning taste. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H22O/170.30 Specifications: (Burdock, 1997) Appearance

Clear, very mobile liquid

Refractive index

Assay

97-98.5∞C

Solubility

Melting point Flash point

–3∞C (min) >82.5∞C

Specific gravity

1.4490-1.4540 at 20∞C 1:2 in 70% alcohol; insoluble in water; soluble in most common organic solvents 0.8420-0.8460 at 25∞C

Reported uses: n/a Synthesis: Prepared from coconut fatty acids as starting material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in distilled essential oil from leaves of Litsea odorifera Valeton. Also reported found in grilled and roasted beef.

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2-UNDECEN-1-OL Synonyms: 1-Hydroxy-2-undecene; trans-2-Undecenol CAS No.: CoE No.:

37617-03-1 FL No.: n/a EINECS No.:

02.210 253-569-4

FEMA No.: JECFA No.:

4068 1384

NAS No.:

n/a

Description: 2-Undecen-1-ol has a mild, fatty-waxy odor. The odor is also described as “floral, rosy and waxy (in dilution).” Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Proposed for safety evaluation at the 63rd meeting (2003) Trade association guidelines: PADI: 0.068 mg (FEMA) IOFI: n/a Empirical Formula/MW: C11H22O/170

OH

H3C

Reported uses (ppm): (FEMA, 2002) Food Category Nonalcoholic beverages

Usual 0.50

Max. 5.00

Food Category Soups

Usual 0.50

Max. 5.00

Synthesis: Prepared from 2-undecyl-1-ol, quinoline and Lindlar catalyst by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in shrimp (cooked).

10-UNDECEN-1-YL ACETATE Synonyms: Acetate C-11; 10-Hendecenyl acetate; Undecenyl acetate; Undecelynic acetate; 10-Hendecen-1-yl acetate; 10-Undecen-1-ol, acetate (8CI) (9CI); Undec-10-enyl acetate; 1-Undecen-11-yl acetate; 10-Undecenyl acetate; 10-Undecen-1-yl acetate CAS No.: CoE No.:

112-19-6 2062

FL No.: EINECS No.:

09.214 203-944-3

FEMA No.: JECFA No.:

3096 136

NAS No.:

3096

Description: 10-Undecen-1-yl acetate has a light, rose-like odor with a fatty, somewhat agreeable flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.405 mg IOFI: Artificial Empirical Formula/MW: C13H24O2/212.33 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

1.4380-1.4420 (Part 1 of 2)

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Specifications: (JECFA, 1997) (Continued) Assay

95% (min)

Solubility

Boiling point

272∞C

Specific gravity

1:2 in 80% alcohol; soluble in most organic solvents 0.876-0.880 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 14.84 2.18 3.05

Max. 29.63 4.31 4.76

Food Category Nonalcoholic beverages Soft candy

Usual 1.59 14.79

Max. 3.14 29.59

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

UNDECYL ALCOHOL Synonyms: Alcohol C-11; Hendecanol; 1-Undecanol; Hendecanoic alcohol; 1-Hendecanol; Hendecyl alcohol; n-Hendecylenic alcohol; Tip-nip; Undecanol; Undecan-1-ol; n-Undecanol; n-Undecan-1-ol; 1-Undecanol (9CI); Undecyl alcohol (8CI); n-Undecyl alcohol; 1Undecyl alcohol CAS No.: CoE No.:

112-42-5 751

FL No.: EINECS No.:

02.057 203-970-5

FEMA No.: JECFA No.:

3097 106

NAS No.:

3097

Description: Undecyl alcohol has a floral, citrus-like odor and fatty flavor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.167 mg IOFI: Nature Identical Empirical Formula/MW: C11H24O/172.31 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless liquid 97.0% (min) of C11H24O 146∞C

Refractive index Solubility Specific gravity

1.437-1.443 Soluble in most fixed oils; insoluble in water 0.820-0.840

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.70 9.96

Max. 4.50 17.66 15.47

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By reduction of the corresponding aldehyde. Aroma threshold values: n/a Taste threshold values: n/a

Usual 3.36 2.09 10.36

Max. 9.24 4.09 17.65

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Natural occurrence: Reported found in citrus fruits, fresh apple, banana, sour cherry, orange juice, orange peel oil, American cranberry, Vitis vinifera L., Parmesan cheese, mushroom, tamarind, coriander seed and leaf, white wine, butter, heated butter, boiled eggs, boiled or uncured pork, plum brandy, coriander leaf, crayfish and oysters.

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V VALENCENE Synonyms: 1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-naphthalene; 4 alpha,10alpha-Dimethyl-6beta-isopropyl-delta1,9-octalin; 4betaH,5alpha-Eremophila-1 (10),11-diene (8CI); Naphthalene,1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-,1R-(1alpha,7beta,8aalpha))- (9CI); (1R-(1alpha,7beta,8alpha))-1,2,3,5,6,7,8,8aOctahydro-1,8a-dimethyl-7-(1-methylvinyl)naphthalene; Valencen; Valencene; (+)Valencene CAS No.: CoE No.:

4630-07-3 n/a

FL No.: EINECS No.:

01.017 225-047-6

FEMA No.: JECFA No.:

Consumption: Annual: 61.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.311 mg Empirical Formula/MW:

3443 n/a

NAS No.:

3443

Individual: 0.00005225 mg/kg/day

IOFI: Nature Identical

C15H24/204.36 Specifications: (Burdock, 1997) Boiling point 123rC at 11 mmHg

Refractive index

1.5075 at 20rC

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting

Usual 0.90 0.90 0.90 0.90 0.90

Max. 0.90 0.90 0.90 0.90 0.90

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.90 0.90 0.90 0.60

Max. 0.90 0.90 0.90 0.60

Synthesis: By a Wolf–Kishner reduction of nootkatone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in citrus fruits, orange peel, orange juice, bitter orange peel oil, lemon peel oil, grapefruit juice, grapefruit peel oil, kumquat peel oil, leaves and stalk of celery, clove stem, Thymus vulgaris L., fresh mango, globe artichoke, cardamom, mangosteen and cocoa.

n-VALERALDEHYDE Synonyms: Amylaldehyde; n-Pentanal; valeral; n-Valeric aldehyde; Amyl aldehyde; Butyl formal; Pentanal (9CI); n-Pentanal; Valeral; Valeraldehyde (8CI); n-Valeraldehyde; Vale-

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rianic aldehyde; Valeric acid aldehyde; Valeric aldehyde; n-Valeric aldehyde; Valerylaldehyde; Valeryl aldehyde CAS No.: CoE No.:

110-62-3 93

FL No.: EINECS No.:

05.005 203-784-4

FEMA No.: JECFA No.:

3098 89

NAS No.:

3098

Description: n-Valeraldehyde has a powerful, acrid, pungent odor. At low levels, the taste is warm, slightly fruity and nut-like. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.044 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

97.0% (min) of C5H10O 103rC

Specific gravity

1.390-1.395 1 ml is soluble in 1 ml 95% alcohol 0.805-0.809

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 1.00 4.53 0.10 4.91 0.82 1.23

Max. 2.53 5.87 0.20 6.15 1.94 2.47

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 54.52 0.50 0.01 1.70 4.32

Max. 64.03 2.00 0.03 2.88 6.15

Synthesis: By distillation of calcium valerate and calcium formate; by reduction of n-valeric acid. Aroma threshold values: Detection: 12 to 100 ppb Taste threshold values: Taste characteristics at 25 ppm: Winy, fermented, bready and cocoa chocolate notes. Natural occurrence: Reported found among the constituents of several essential oils: Brazilian sassafras, Bulgarian rose, Bulgarian clary sage and others. Also in the distillates from leaves of various Eucalyptus species: E. cinereea, E. globulus, E. dives, E. maideni and E. hemilampra. Also reported found in fresh apple, banana, sweet cherry, black currant berries, fresh blackberry, Bantu beer, plum brandy, cardamom, coriander leaf, unprocessed rice, Bourbon vanilla, cooked shrimp, scallop, hog plum and clary sage. Also reported found in apricot, guava, grapes, raisin, melon, asparagus, carrot, celery, leek, peas, cooked potato, tomato, Scotch spearmint oil, nutmeg, mace, breads, many cheeses, butter, yogurt, milk, caviar, fatty fish, fish oil, cooked meats, beer, cognac, malt and Scotch whiskey, cider, white wine, tea, roasted filberts and pecans, popcorn, oat products, soybean, coconut oil, avocado, Arctic bramble, olive, beans, mushroom, starfruit, cauliflower, cardamom, coriander seed,

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rice, dill, lovage leaf, corn oil, sweet corn, laurel, malt, wort, kiwifruit, shrimp, crab, clam, scallop, pimento berry, maté and Roman chamomile oil.

VALERIAN Botanical name: Valeriana officinalis L. Botanical family: Valerianaceae Other names: Baldrian; Radix valerianae; Indian valerian (V. wallichii); Red valerian (Centranthus rubber L.) Foreign names: Valeriane (Fr.), Baldrian (Ger.), Valeriana (Sp.), Valeriana (It.) CAS No.: CoE No.:

n/a 473

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Valerian, from the Latin “valere,” meaning “to be well,” is a perennial herb approximately 1.5 m (5 ft) high, native to Europe and Asia. Valerian grows wild on roadsides and in thickets. The plant has short rhizomes, fibrous roots, erect stalk, opposite pinnate leaves, cymose hermaphrodite flowers (March to April) with a pale pink corolla. The parts used are the rhizomes and roots (harvested in the spring). Valerian has a warm, balsamic, characteristic odor. Derivatives: Fluid extract, soft aqueous extract, water–alcohol extract, dried extract, tinctures (20% in 70% ethanol and 20% in ether–ethanol mixture) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Roots: Category 5 (additional toxicological and/or chemical information is required) FDA: See below, Valerian Root Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The important constituents of valerian are valepotriates or non-glycosidic iridoid esters (valtrate, isovaltrate, acevaltrate), sesquiterpenes (valeric acid), small number of alkaloids (actinidine isovaleramide valerianine valerine chatinine) and volatile oil containing active sesquiterpenes. Valepotriates (most important chemical group) are present in all parts of the plant (highest concentration is in the root). Alkaloids are present in roots and rhizosomes. Aroma threshold values: n/a Taste threshold values: n/a

Valerian Root Extract Other names: Extract of valerian; Herbasol-extract valerian; V-103; Valerian; Valerian dry extract; Valerian, ext.; Valerian extract; Valerian HS; Valerian root extract CAS No.: CoE No.:

8057-49-6 473

FL No.: EINECS No.:

n/a 232-501-7

FEMA No.: JECFA No.:

3099 n/a

NAS No.:

3099

Description: Produced by water-alcohol extraction of roots or rhizomes of V. officinalis L. Also see above, Valerian. Consumption: Annual: 3400.00 lb Individual: 0.002881 mg/kg/day Regulatory Status:

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CoE: Use levels in ppm: Baked goods 94.26; breakfast cereals 3; frozen dairy 23.68; condiments, relishes 41; soft candy 82.76; gelatins, puddings 52.65; nonalcoholic beverages 43.04; alcoholic beverages 96.06 FDA: 21 CFR 172.510 FDA (other): See above, Valerian. JECFA: n/a Trade association guidelines: FEMA PADI: 12.535 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes

Usual 24.05 56.61 2.20 35.00

Max. 96.06 94.26 3.00 41.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.31 36.17 21.00 50.79

Max. 23.68 52.65 43.04 82.76

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.05%: Nutty, earthy, valerian, bitter, astringent, walnut and patchouli-like.

Valerian Root Oil Other names: Baldrianoil; Oils, valerian; Valerian oil; Valerian root extract CAS No.: CoE No.:

8008-88-6 473

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3100 n/a

NAS No.:

3100

Description: Obtained by steam distillation of the partially dried roots in varying yields (0.4 to 0.6%). Very old roots are not recommended for distillation because of the valeric acid content in the distilled product. The presence of valeric acid strongly affects the odor of the oil. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 16.68; frozen dairy 1.11; meat products 0.225; soft candy 5.26; gelatins, puddings 1.94; nonalcoholic beverages 0.95; alcoholic beverages 0.25; hard candy 0.01; chewing gum 390.09 FDA: 21 CFR 172.510 FDA (other): See above, Valerian. JECFA: n/a Trade association guidelines: FEMA PADI: 0.883 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value 7.0-45.3 Ester value 31.7-106.9 Optical rotation –2r18'-–28r40'

Refractive index Specific gravity

1.4861-1 at 20rC 0.953-0.990 at 15rC

Essential oil composition: Main constituents include l-pinene, valeric acid, terpineol and a-, b-, g- and d-valene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.25 4.95 390.90 0.50

Max. 0.52 16.68 390.90 1.11

Food Category Hard candy Meat products nonalcoholic beverages Soft candy

Usual Max. 0.01 0.01 0.22 0.22 0.48 0.95 2.82 5.26 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatin, pudding

Usual 1.01

Max. 1.94

Food Category

Usual

Max.

(Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

VALERIC ACID Synonyms: Pentanoic acid; Propylacetic acid; Butanecarboxylic acid; 1-Butanecarboxylic acid; Pentanoic acid (9CI); n-Pentanoic acid; Valerianic acid; Valeric acid (8CI); Valeric acid (NA1760) (corrosive material); Valeric acid, n-; Valeric acid, normal; n-Valeric acid CAS No.: CoE No.:

109-52-4 7

FL No.: EINECS No.:

08.007 203-677-2

FEMA No.: JECFA No.:

3101 90

NAS No.:

3101

Description: Valeric acid has an unpleasant odor and flavor, similar to butyric acid. May consist of one or a mixture of isomers of n-pentanoic acid and/or 2- or 3-methyl-butanoic acid. Consumption: Annual: 16,366.67 lb Individual: 0.01387 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515, 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.834 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow, mobile liquid

Refractive index

Assay

99.0% (min) of C5H10O2

Solubility

Boiling point

186rC

Specific gravity

1.405-1.414 1 ml is soluble in 40 ml water; miscible in alcohol and ether 0.935-0.940

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.10 11.85 20.97 16.21 15.74

Max. 1.90 33.51 20.97 48.03 58.18

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual Max. 6.51 25.18 10.00 200.00 3.45 11.09 10.37 34.30

Synthesis: By oxidation of n-amyl alcohol or, together with other isomers, by distillation of valerian roots; also by reacting butyl bromide and sodium cyanide with subsequent saponification of the formed butyl nitrile. Aroma threshold values: Detection: 940 ppb to 3 ppm Taste threshold values: Taste characteristics at 100 ppm: Acidic, dairy-like with nutty and cheese nuances.

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Natural occurrence: The acid is not too common in nature; reported (as the corresponding ester) found in the essential oil of Boronia anemonifolia, in pineapple fruits and in other plants; also identified as acid or the corresponding ester in the essential oil of lemon petitgrain. Also reported found in apple, banana, orange juice, bilberry, cranberry, strawberry, raspberry, papaya, grapes, celery, onion, baked potato, tomato, corn mint oil, breads, cheeses, milk, yogurt, butter, lean and fatty fish, fish oil, cooked meats, hop oil, beer, rum, whiskies, grape wines, cocoa, tea, roasted filberts, peanuts and pecans, honey, soybeans, coconut meat and milk, cloudberry, passion fruit, starfruit, trassi, mango, jackfruit, licorice, calamus, sake, buckwheat, watercress, laurel, peated malt, wort, kiwifruit, loquat, Bourbon vanilla, shrimps, oyster, scallop, Cape gooseberry, sea buckthorn, Chinese quince and maté.

g-VALEROLACTONE Synonyms: 2(3H)-Furanone, dihydro-5-methyl-; 4-Hydroxypentanoic acid, g-lactone; gMethyl-g-butyrolactone; 4-Methyl-4-hydroxybutanoic acid lactone; Pentanolilde-1,4; g-Valeryllactone; Dihydro-5-methyl-2(3H)-furanone; 2(3H)-Furanone, dihydr-5-methyl-; 2(3H)Furanone, dihydro-5-methyl- (8CI) (9CI); 4-Hydroxypentanoic acid lactone; 4-Hydroxyvaleric acid lactone; gamma-Methyl-gamma-butyrolactone; 4-Methyl-gamma-butyrolactone; gamma-Pentalactone; Pentanoic acid, 4-hydroxy-, gamma-lactone; 4-Pentanolide; Valerolactone; gamma-Valerolactone; 4-Valerolactone CAS No.: CoE No.:

108-29-2 757

FL No.: EINECS No.:

10.013 203-569-5

FEMA No.: JECFA No.:

3103 220

NAS No.:

3103

Description: g-Valerolactone has a sweet, herbaceous odor. Consumption: Annual: 1100.00 lb Individual: 0.0009322 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 12.975 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12

H3C

O

O

Specifications: (FCC, 1996) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay

95.0% (min) of C5H8O2

Solubility

Boiling point 207rC

Specific gravity

1.431-1.434 Miscible in alcohol, most fixed oils and water 1.047-1.054

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.75 74.05 1.20 9.13

Max. 4.25 147.50 2.60 18.05

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 14.99 29.84 3.00 13.00 14.86 29.60 73.74 147.80

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Synthesis: By reduction of levulinic acid followed by cyclization. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, beef fat, beer, cacao, Swiss cheese, ground and roasted coffee, roasted filberts, milk fat, dried mushroom, peach, roasted peanuts, heated pork fat, black tea and yogurt. Also reported found in peach, strawberry jam, tomato, wheaten bread, Gruyere cheese, heated butter, cooked beef, white wine, red wine, coffee and Bourbon vanilla.

d,l-VALINE Synonyms: a-Aminosovaleric acid; 2-Amino-3-methylbutanoic acid; 2-Amino-3-methylbutyric acid; 2-Isopropyl glycine; DL-alpha-Aminoisovaleric acid; Valine, DL- (8CI); DLValine (9CI) CAS No.: CoE No.:

516-06-3 n/a

FL No.: EINECS No.:

n/a 208-220-0

FEMA No.: JECFA No.:

Description: dl-Valine is odorless. Consumption: Annual: 316.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.939 mg Empirical Formula/MW:

3444 n/a

NAS No.:

3444

Individual: 0.0002683 mg/kg/day

IOFI: Nature Identical

C5H11NO2/117.15 Specifications: (Burdock, 1997) 156-157.5rC (Decomposes at 293rC) –6.1r at 25rC (water); –23.6r at Optical rotation 25rC (1 N HCl); –29.4r at 25rC (6 N HCl); –39.1r at 25rC (acetone)

Melting point

Solubility 184 Parts in water at 24rC

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 30.00 100.00 10.00 40.00

Max. 60.00 200.00 40.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 10.00 1.00 40.00

Max. 40.00 15.00 80.00

Synthesis: By the action of ammonia on a-bromoisovaleric acid; also through a hydantoin intermediate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in many fruits, plants and animal tissues; in milk and dairy products.

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VANILLA Botanical name: Vanilla planifolia Andr.; V. tahitensis J. W. Moor (F & B); V. pompona Schiede (F.) Botanical family: Orchidaceae Foreign names: Vanilla (Fr.), Vanille (Ger.), Vainilla (Sp.), Vaniglia (It.) CAS No.: CoE No.:

977004-06-0 474

FL No.: EINECS No.:

09.469 n/a

FEMA No.: JECFA No.:

3104 n/a

NAS No.:

3104

Description: A great variety of vanilla plants bearing the vanilla pods, or siliques, exist. Those mentioned above are the most important species. Of special value are those cultivated in Mexico, Madagascar, Java, Tahiti, the Comoro Islands and Reunion. The cultivation of vanilla beans is very long and laborious. The plant is a perennial herbaceous vine that grows up to 25 m in height and needs suitable supports in order to grow. Fecundation of flowers is performed (November to December) by perforating the membrane that separates the pollen from the pistil. This is an exacting task requiring skilled hand labor. Natural fecundation occurs when a similar operation is carried out by birds or insects that perforate the membrane in search of food. After a few months, clusters of hanging pods (siliques) are formed; these start to yellow at the lower tip from August to September. At this point the siliques are harvested and undergo special treatment that develops the aroma. The siliques are placed in straw baskets and dipped into hot water to rupture the inner cell wall. After a few months the aroma starts developing. Then the siliques are exuded by intermittent exposure to sunlight (by alternately covering and uncovering the siliques with wool blankets). When exudation is complete, the siliques are oiled with cocoa oil to avoid chapping during drying and are finally dried to a suitable residual moisture content. In the final stage of the preparation, the best quality siliques form a vanilla “brine” that crystallizes on the surface of the bean. Generally, the processing of vanilla bean takes more than a year. The most important commercial qualities are brined vanilla, bastard vanilla and vanilla pompona. The bean is the only part used. Vanilla has a sweet, ethereal odor and characteristic flavor. Derivatives: Tincture: 20 to 25% in 90 to 95% ethanol; 10% in low strength ethanol. Absolute: The dried product and also some derivatives. Oleoresin: Extracted using dilute alcohol. Consumption: Annual: 1,916,666.67 lb Individual: 1.6242 mg/kg/day Regulatory Status: CoE: Fruit: Category 1. Vanilla use levels in ppm: Baked goods 9642; breakfast cereals 4660; frozen dairy 913.6; soft candy 1395; confection, frosting 1886; gelatins, puddings 434.2; nonalcoholic beverages 223.1; alcoholic beverages 2076; hard candy 293. Level of use in alcoholic beverages 10 g/l. FDA: 21 CFR 182.10, 169.172 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 382.665 mg IOFI: Natural Composition: In addition to vanillin (approximately 3%), vanilla contains other aromatic principles: vanillin, piperonal, eugenol, glucovanillin, vanillic acid, anisic acid and anisaldehyde. Although vanillin is associated with the characteristic fragrance of the plant, the quality of vanilla bean is not associated with the vanillin content. Bourbon beans contain a high amount of vanillin compared to Mexican and Tahiti beans. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 1220.00 2076.00

Food Category Gelatins, puddings

Usual Max. 262.00 434.20 (Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Breakfast cereals Confection, frosting Frozen dairy

Usual Max. 2230.00 9642.00 380.00 460.00 1011.00 1886.00 527.80 913.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 293.00 293.00 78.94 223.10 329.90 1395.00 (Part 2 of 2)

Aroma threshold values: n/a Taste threshold values: n/a

Vanilla Extract Other names: Oils, vanilla; Protovanol; Vanilla; Vanilla absolute; Vanilla bean oil; Vanilla bean oleoresin; Vanilla extract; Vanilla extract, tenfold; Vanilla flavor; Vanilla oil; Vanilla oleoresin; Vanilla resinoid; Vanilla tincture CAS No.: CoE No.:

8024-06-4 474

FL No.: EINECS No.:

09.469 n/a

FEMA No.: JECFA No.:

3105 n/a

NAS No.:

3105

Description: Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. It is defined by a standard of identity. In vanilla extract the content of ethyl alcohol is not less than 35% by volume and the content of vanilla constituents is not less than one unit per gallon (21 CRF 169.3c). For additional details refer to Burdock (1997). Also see above, Vanilla. Consumption: Annual: 5,766,666.67 lb Individual: 4.8870 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 3449; frozen dairy 3877; fruit juice 12; soft candy 2359; confection, frosting 4000; sweet sauce 437; gelatins, puddings 2732; nonalcoholic beverages 781.1; alcoholic beverages 311.4; hard candy 71.89 FDA: 21 CFR 182.20, 169.175 FDA (other): See above, Vanilla. JECFA: n/a Trade association guidelines: FEMA PADI: 367.652 mg IOFI: Natural Physical–chemical characteristics: The extract is light brown to brown-black and free of sediment. Vanilla extract may contain one or more optional ingredients such as glycerine, propylene glycol, sugar (including invert sugar), dextrose and corn syrup (including dried corn syrup). Vanilla extract shall be prepared, without added flavoring or coloring, from properly cured vanilla beans. The product shall contain, in 10 ml, the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture, shall contain not less than 35% by volume of ethyl alcohol and shall show a Wichmann lead number not less than 0.70. The strength of the extract with respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than 0.15% for vanillin and not less than 0.09% for vanilla resins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Fruit juice Gelatins, puddings

Usual 165.10 1705.00 200.00 1810.00 8.00 1536.00

Max. 311.40 3449.00 4000.00 3877.00 12.00 2732.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 16.58 71.89 200.00 400.00 419.00 781.10 950.50 2359.00 59.50 437.00

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Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Vanilla, sweet, creamy, milky and fruity with animal and leather nuances.

Vanilla Oleoresin CAS No.: CoE No.:

8023-78-7 474

FL No.: EINECS No.:

09.469 n/a

FEMA No.: JECFA No.:

3106 n/a

NAS No.:

3106

Description: Vanilla oleoresin is defined by its Standard of Identity; it must be extracted according to standardized techniques, using dilute alcohol. Also see above, Vanilla. Consumption: Annual: 12,283.33 lb Individual: 0.01040 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 454.1; frozen dairy 389.2; soft candy 352.2; gelatins, puddings 389; nonalcoholic beverages 239.6; alcoholic beverages 192.5; hard candy 25.93 FDA: 21 CFR 182.10, 169.175, 169.177, 169.178, 169.180, 169.181 FDA (other): See above, Vanilla. JECFA: n/a Trade association guidelines: FEMA PADI: 90.626 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 157.60 351.60 320.50 297.90

Max. 192.50 454.10 389.20 389.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 25.93 25.93 205.60 239.60 273.20 352.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sweet, creamy, vanilla and beany with a caramellic beany nuance.

VANILLIN Synonyms: 4-Hydroxy-3-methoxybenzaldehyde; Methyl protocatechuic aldehyde; Protocatechualdehyde-3-methylether; m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy- (9CI); 4-Hydroxy-m-anisaldehyde; 4Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; Lioxin; 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; Protocatechualdehyde, methyl-; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin; Zimco CAS No.: CoE No.:

121-33-5 107

FL No.: EINECS No.:

05.018 204-465-2

FEMA No.: JECFA No.:

3107 n/a

NAS No.:

3107

Description: Vanillin has a characteristic, strong, vanilla-like odor with a very sweet taste. Consumption: Annual: 2,283,333.33 lb Individual: 1.9350 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 182.90, 582.60 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 10 (1967)

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Trade association guidelines: FEMA PADI: 38.834 mg Empirical Formula/MW:

1881

IOFI: Nature Identical

C8H8O3/152.14 Specifications: (FCC, 1996)

Assay

Fine, white to slightly yellow crystals, usually needle-like; affected by light 97% of C8H8O3 (on dried basis)

Boiling point

80rC

Appearance

Heavy metals

10 mg/kg

Loss on drying 0.5% Melting range Residue on ignition Solubility

Between 81 and 83rC 0.05% Soluble in alcohol, chloroform, ether; 1 g in 100 ml water at 25rC, in 20 ml glycerin, in 20 ml water at 80rC

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: From the waste (liquor) of the wood-pulp industry; vanillin is extracted with benzene after saturation of the sulfite waste liquor with CO2. Aroma threshold values: Detection: 29 ppb to 1.6 ppm; Recognition: 4 ppm Taste threshold values: Taste characteristics at 40 ppm: Sweet, typical vanilla-like, marshmallow, creamy-coumarin, caramellic with a powdery nuance. Natural occurrence: Vanillin occurs widely in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more that 40 vanilla varieties are cultivated; vanillin is also present in the plants as glucose and vanillin. Reported found in guava, feyoa fruit, many berries, asparagus, chive, cinnamon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, beans, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, Bourbon and Tahiti vanilla and chicory root.

VANILLIN ACETATE Synonyms: Acetyl vanillin; 3-Methoxy-4-acetoxy benzaldehyde; Vanillyl acetate; Acetovanillin; 4-Acetoxy-3-methoxybenzaldehyde; 4-(Acetyloxy)-3-methoxybenzaldehyde; O-Ace-

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tylvanillin; 4-O-Acetylvanillin; Benzaldehyde, 4-(acetyloxy)-3-methoxy- (9CI); 4-Formyl2-methoxyphenyl acetate; Vanillin, acetate (8CI) CAS No.: CoE No.:

881-68-5 225

FL No.: EINECS No.:

09.035 212-920-1

FEMA No.: JECFA No.:

3108 n/a

NAS No.:

3108

Description: Vanillin acetate has a mild, balsamic, floral odor with a non-vanillin flavor. Consumption: Annual: <1.00 lb Individual: 0.00000131 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.687 mg IOFI: n/a Empirical Formula/MW:

C10H12O4/194.19

Specifications: (Burdock, 1997) Appearance

Crystalline solid

Melting point

78-79rC

Solubility

Slightly soluble in water; soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.33 12.81 5.83

Max. 11.67 16.93 7.95

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.92 4.05 9.04

Max. 7.04 9.05 14.04

Synthesis: By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Sweet, vanilla, creamy and powdery with a balsamic nuance. Natural occurrence: Reported found in shoyu (fermented soya hydrolysate).

VANILLIN ERYTHRO AND THREO-BUTAN-2,3-DIOL ACETAL Synonyms: Phenol, 4-(4,5-dimethyl-1,3dioxolan-2-yl)-2-methoxy; 2-(4-Hydroxy-3-methoxyphenyl)-4,5-dimethyl-1,3-dioxolane; 4-(4,5-Dimethyl-1,3-dioxolan-2-yl)-2-methoxyphenol CAS No.: CoE No.:

63253-24-7 FL No.: n/a EINECS No.:

Description: n/a Consumption: Annual: n/a Regulatory Status: CoE: n/a

n/a n/a

FEMA No.: JECFA No.:

4023 960

NAS No.:

n/a

Individual: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake (2002) Trade association guidelines: PADI: 47.428 mg (FEMA) Empirical Formula/MW: H3C

1883

IOFI: n/a

O OH

C12H16O4/224.25

H3C

O O CH3

Specifications: (JECFA, 2002) Appearance

Creamy solid

Assay

95% (minimum)

Melting point

48-52rC

Identification test IR, NMR spectra Insoluble in water; soluble in ethanol and most nonpolar solSolubility vents

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Hard candy

Usual 60.00 200.00 180.00 250.00 60.00 80.00 100.00 150.00

Max. 120.00 400.00 300.00 500.00 120.00 160.00 200.00 280.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 60.00 60.00 60.00 60.00 60.00 120.00 60.00

Max. 120.00 120.00 120.00 120.00 120.00 240.00 120.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

VANILLIN ISOBUTYRATE Synonyms: m-Anisaldehyde, 4-hydroxy, 2-methyl propionate; Benzaldehyde, 4-hydroxy, 3-methoxy, 2-methylpropanoate; 4-Formyl-2-methoxy-phenyl 2-methylpropanoate; Isobutyric acid, ester with vanillin; 3-Methoxy-4-isobutyryl-benzaldehyde; Propanoic acid, 2-methyl, 4-formyl-2-methoxyphenyl ester; 4-Formyl-2-methoxyphenyl isobutyrate; Propanoic acid, 2-methyl-, 4-formyl-2-methoxyphenyl ester (9CI); Vanillin isobutyrate; Vanillyl isobutyrate CAS No.: CoE No.:

20665-85-4 FL No.: n/a EINECS No.:

09.811 243-956-6

FEMA No.: JECFA No.:

3754 n/a

NAS No.:

Description: Vanillin isobutyrate has a heavy, sweet, vanillin, nutmeg odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

3754

Individual: n/a

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: n/a

C12H14O4/222.12 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

97.7%

Solubility

Boiling point

155rC at 5.5 mmHg

Specific gravity

1.5219 at 20rC Insoluble in water and fat; miscible in alcohol 0.990 at 20rC

Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VANILLIN, NATURAL Synonyms: m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy- (9CI); 4-Hydroxy-m-anisaldehyde; 4-Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; 2-Methoxy-4formyl- phenol; 3-Methoxy-4-hydroxybenzaldehyde; Methylprotocatechuic aldehyde; Natural vanillin; Protocatechualdehyde, methyl-; Protocatechualdehyde 3-methyl ether; Rhovanil natural; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin CAS No.: CoE No.:

121-33-5 n/a

FL No.: EINECS No.:

05.018 204-465-2

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

3107

Description: Natural vanillin refers to vanillin produced from natural precursors (see below, Synthesis) consistent with processes described in 21 CFR 101.22. For example, fermentation or enzymolysis of curcumin, eugenol or ferulic acid derived from natural sources can produce natural vanillin. Natural vanillin has odor and taste characteristics that are closer to vanilla than synthetic vanillin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 169.180-182, 135.110 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Empirical Formula/MW: C8H8O3/152.14

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1885

Specifications: (FCC, 1996)

Assay

Fine, white to slightly yellow crystals, usually needle-like; affected by light 97% of C8H8O3 (on dried basis)

Boiling point

80rC

Appearance

Heavy metals

10 mg/kg

Loss on drying 0.5% Melting range Residue on ignition Solubility

Between 81 and 83rC 0.05% Soluble in alcohol, chloroform, ether; 1 g in 100 ml water at 25rC, in 20 ml glycerin, in 20 ml water at 80rC

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: Natural vanillin can be obtained by plant tissue culture, molecular biology and microbial biotransformation techniques. These techniques rely on natural vanillin precursor molecules (eugenol, isoeugenol, curcumin or ferulic acid) and various enzymatic pathways to produce natural vanillin. Of these techniques, microbial biotransformation (also referred to as fermentation) appears to be the most promising at producing large quantities of natural vanillin at high quality. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Vanillin widely occurs in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more than 40 vanilla varieties are cultivated. It is also reported found in guava, feyoa fruit, asparagus, chive, cinnamon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, bourbon and chicory root.

VANILLYL ETHYL ETHER Synonyms: 4-(Ethoxymethyl)-2-methoxyphenol; Ethyl-4-hydroxy-3-methoxybenzyl ether; Ethyl vanillyl ether; p-Cresol, alpha-ethoxy-2-methoxy; alpha-Ethoxy-2-methoxyp-cresol CAS No.: CoE No.:

13184-86-6 FL No.: n/a EINECS No.:

04.094 236-136-4

FEMA No.: JECFA No.:

3815 887

NAS No.:

3815

Description: Vanillyl ethyl ether has a phenolic, smoky odor and a strong, pungent taste. Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current levels of intake when used as a flavoring agent (2001) Trade association guidelines: PADI: 1.67 mg (FEMA) IOFI: n/a Empirical Formula/MW: OH O

CH3

C10H14O3/182 O CH3

Specifications: (JECFA, 2001) Appearance

Pale-amber to yellow liquid

Solubility

Assay 98% Boiling point 212rC Refractive 1.528-1.532 index

Insoluble in water; soluble in organic solvents, oils; miscible with ethanol

Specific gravity 1.106-1.113 Identification test NMR

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Breakfast cereals Milk products

Usual 3.00 5.00 2.00

Max. 5.00 10.00 5.00

Food Category Chewing gum Confectionary, frosting Instant coffee, tea

Usual 10.00 5.00 3.00

Max. 20.00 20.00 10.00

Synthesis: In a patented process, prepared by the reaction of cyclodextrin or branched-cyclodextrin with vanillyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grape brandy (cognac), rum, whiskey and vanilla.

VANILLYL ALCOHOL Synonyms: Benzenemethanol, 4-hydrosy-3-methoxy-; 4-Hydroxy-3-methoxybenzyl alcohol; 4-Hydroxy-3-methoxyphenylmethanol; Benzenemethanol, 4-hydroxy-3-methoxy-; Vanillyl alcohol CAS No.: CoE No.:

498-00-0 690

FL No.: EINECS No.:

02.213 207-852-4

FEMA No.: JECFA No.:

3737 886

NAS No.:

3737

Description: Vanillyl alcohol has a mild, sweet, balsamic, vanilla-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm

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1887

FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.733 mg IOFI: n/a Empirical Formula/MW: C8H10O3/154.09 Specifications: (Burdock, 1997; JECFA 2001) Appearance

White or colorless crystals

Melting point

Assay

u90%

Solubility

ID test

IR spectra

115rC Slightly soluble in hot water; soluble in oils, organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 6.00 4.75

Max. 12.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 6.00

Max. 12.00 12.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Sweet, creamy and milky with a slightly powdery mouthfeel. Natural occurrence: Not reported found in nature.

VANILLYL BUTYL ETHER Synonyms: 4-(Butoxymethyl)-2-methoxyphenol; Phenol; 4-(butoxymethyl)-2-methoxyCAS No.: CoE No.:

82654-98-6 FL No.: n/a EINECS No.:

04.093 n/a

FEMA No.: JECFA No.:

3796 888

NAS No.:

n/a

Description: Vanillyl butyl ether has a weak, vanillic, acidic odor. Consumption: Annual: 70.00 lb Individual: 0.008333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.05640 mg IOFI: n/a Empirical Formula/MW: C12H18O3/210.27

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Specifications: (JECFA, 2001) Appearance

Colorless to pale-yellow viscous, liquid

Refractive index

Assay

95% (Minimum)

Solubility

Boiling point 241rC ID test IR spectra

Specific gravity

1.511-1.521 Insoluble in water; soluble in organic solvents, oils 1.048-1.068

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Egg products Gravies Hard candy

Usual 2.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00

Max. 10.00 20.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Nonalcoholic beverages Other grains Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups

Usual 2.00 2.00 5.00 5.00 5.00 5.00 2.00 5.00

Max. 10.00 10.00 20.00 20.00 10.00 20.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VANILLYLIDENE ACETONE Synonyms: 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)-; 4-(4-Hydroxy-3-methoxyphenyl)but-3-en-2-one; 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)-(8CI) (9CI); (0)Dehydroparadol; Dehydrozingerone; Feruloylmethane; 4-(4-Hydroxy-3-methoxyphenyl)-3buten-2-one; 4-Hydroxy-3-methoxystyryl methyl ketone; 3-Methoxy-4-hydroxybenzalacetone; Methyl-3-methoxy-4-hydroxystyryl ketone; Methyl-3-methoxy-4-hydroxy styryl ketone; MHSK; (O)-Paradol, dehydro-; Vanillylidene acetone CAS No.: CoE No.:

1080-12-2 691

FL No.: EINECS No.:

07.046 214-096-9

FEMA No.: JECFA No.:

3738 732

NAS No.:

3738

Description: Vanillylidene acetone has a very sweet, warm and tenacious odor. Consumption: Annual: <1.00 lb Individual: 0.00000263 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.172 mg IOFI: Artificial Empirical Formula/MW: C11H12O3/192.21 Specifications: (JECFA, 1997) Appearance

Yellowish, needle-like crystals

Melting point

129-130rC (Part 1 of 2)

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1889

Specifications: (JECFA, 1997) (Continued) Assay

97%

Solubility

Boiling point

Decomposes

Slightly soluble in water; moderately soluble in alcohol (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.00 4.00 4.00

Max. 8.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 4.00

Max. 8.00 8.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VERATRALDEHYDE Synonyms: 3,4-Dimethoxybenzaldehyde; 3,4-Dimethoxy-benzenecarbonal; Protocatechualdehyde dimethylether; Vanillin methyl ether; Benzaldehyde, 3,4-dimethoxy- (9CI); Methylvanillin; 4-o-Methylvanillin; Protocatechualdehyde dimethyl ether; Protocatechuecaldehyde dimethyl ether; Protocatechuic aldehyde dimethyl ether; Veratral; Veratraldehyde (8CI); Veratric aldehyde; p-Veratric aldehyde; Veratrumaldehyde; Veratryl aldehyde CAS No.: CoE No.:

120-14-9 106

FL No.: EINECS No.:

05.017 204-373-2

FEMA No.: JECFA No.:

3109 877

NAS No.:

3109

Description: Veratraldehyde has a very sweet, woody, vanilla-like odor with a warm, sweet, vanilla-like taste. This compound gets oxidized in air to odorless veratric acid. Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6.616 mg IOFI: n/a Empirical Formula/MW: C9H10O3/166.17 Specifications: (Burdock, 1997; JECFA, 2001) Acid value

2.0 (Maximum) White, crystalline solid; needles (from ether)

ID test Melting point

Assay

95% (Minimum)

Solubility

Boiling point

281rC

Appearance

IR spectra 43-45rC Insoluble in cold water; soluble in hot water, oils

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Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 9.85 30.28 0.04 30.00 9.45

Max. 10.89 34.85 0.70 50.00 14.26

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 11.41 6.13 0.10 9.31 27.99

Max. 17.06 7.40 0.10 12.22 33.67

Synthesis: Prepared from vanillin by methylation of vanillin with dimethylsulfate under mildly alkaline conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Sweet, creamy and vanilla-like. Natural occurrence: Reported among the constituents of the essential oils of Cymbopogon javanensis and Eryngium poterium. Also reported found in raspberry, ginger, peppermint oil, Bourbon vanilla and mastic gum oil.

VERBENOL Synonyms: Bicyclo[3.1.1]hept-2-en-2-ol, 4,6,6-trimethyl-; 4-Hydroxy-2,6,6-timethylbicyclo-(3.1.1)hept-2-ene; 2-Pinen-4-ol; Berbenol; 2-Pinen-4-ol (8CI); 4,6,6-Trimethylbicyclo(3.1.1)hept-3-en-2-ol; Verbenol; (+)-Verbenol; d-Verbenol CAS No.: CoE No.:

473-67-6 n/a

FL No.: EINECS No.:

02.101 207-470-8

FEMA No.: JECFA No.:

3594 n/a

NAS No.:

3594

Description: Verbenol has a fresh pine, ozone odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.24 Specifications: (Burdock, 1997) Boiling point Melting point

cis-Isomer, 90rC at 10 mmHg; trans-Isomer, 22.5rC cis-isomer, 72rC

Refractive index

trans-Isomer, 1.4903 at 25r

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: Prepared from levo-a-pinene (also written (l)- or (–)-a-pinene). The corresponding dextro-isomer ((d)- or (+)-a-pinene) is not suitable. Aroma threshold values: n/a

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Taste threshold values: n/a Natural occurrence: Reported found in spearmint oil, Scotch spearmint oil, juniper berry, juniper berry (alcoholic extract), myrtle berry, mango, angelica root oil and mastic gum fruit and leaf oil.

VERONICA Botanical name: Veronica officinalis L. Botanical family: Scrophulariaceae Other names: Speedwell Foreign names: Veronique (Fr.), Echter Ehrenpreis (Ger.), Veronica Macho (Sp.), Veronica (It.) CAS No.: CoE No.:

977000-83-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6163

Description: Perennial herb that commonly grows in the fields, thickets and roadsides throughout Europe, the Caucasus, the Azores and North America. The plant has opposite, obovate-elliptical or wedge-oblong leaves with dentate lip and blue, pinkish, purple-streaked flowers clustered in dense, panicled racemes supported by a rigid peduncle. The fruits consist of obovate-triangular, two-celled capsules with flat, ovate seeds. The only part used is the flowering tops. The leaves and tops have a faint odor and a slightly bitter and aromatic taste. Derivatives: Infusion (6%), tincture, fluid extract, ground powder and decoction. Consumption: Annual: <1.00 lb Individual: 0.001359 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents include glucoside, resins, tannins, mannitol, organic acids, bitter principles, a saponin and minute amounts of essential oil. Aroma threshold values: n/a Taste threshold values: n/a

VERVAIN, EUROPEAN Botanical name: Verbena officinalis L. Botanical family: Verbenaceae Other names: Vervain; Herb of Grace; Herbe Sacree; Herba veneris Foreign names: Verveine officinale (Fr.), Eigenkraut (Ger.), Yerba sacra (Sp.), Verbena (It.) CAS No.: CoE No.:

977000-41-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6362

Description: Herbaceous plant commonly growing in central and southern Europe and also widespread in other continents. The plant should not be confused with Lippia cittiodora Kunth, native to Chile and now acclimated around the Mediterranean basin, from which verbena oil is prepared. V. officinalis grows to 40 cm (16 in.) in height; it has spindle-shaped roots, opposite, coarsely serrate, irregularly crenate leaves and very small, purplish flowers clustering in terminal panicled spikes. L. cittiodora, on the other hand, is a woody shrub, usu-

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ally growing more than 1 m (39 in.) high. It has opposite, lanceolate leaves grouped in threes or fours. The leaves exhibit glandulose ciliate edges; the flowers are externally white and internally purplish-blue. While verbena essential oil finds use in perfumery and in flavors, V. officinalis L. essential oil is not produced because of the very low oil content in the plant. Derivatives: Infusion, fluid extracts, dried comminuted herb Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Vervain is reported to contain artemetin, aucubin, citral, cornin, dihydrocarnin, geraniol, limonene, lupeol, b-sitosterol, ursolic acid, verbacoside, verbenalin and unidentified terpenes. Chemical investigations of petroleum ether and chloroform extracts of V. officinalis L. led to the isolation of b-sitosterol, ursolic acid, oleanolic acid, 3-epiursolic acid, 3-epioleanolic acid and minor triterpenoids of derivatives of ursolic acid and oleanolic acids. Methanol extract yielded two iridoid glucosides, verbenalin and hastatoside, a phenylpropanoid glycoside, verbascoside and b-sitosterol-D-glucoside.157 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, lemon, citrus, spice, waxy with a hay-like nuance.

VETIVER Botanical name: Vetiveria zizanioides Stapf. Botanical family: Graminae Foreign names: Vetiver (Fr.), Vetiver (Ger.), Vetiver (Sp,), Vetiver (It.) CAS No.: CoE No.:

977059-70-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6165

Description: Herbaceous plant having thin rhizomes and rootlets; it grows wild or cultivated in various tropical countries – southern India, Indonesia, Ceylon, the Philippines, East Africa and Central America. The fibers of the grass are woven into fragrant matting with an aromatic, balsamic odor. The largest and industrially most important cultivations of vetiver are found in Reunion Island, Java, Haiti and southern India. The parts used are the rhizomes and rootlets. Vetiver has a sweet, heavy, rich, woody, earthy odor and an asparagus, green-pea flavor. Derivatives: Vetiver acetate, vetiver alcohol aroma. Vetiver acetate is prepared by acetylation of the isolated vetiverol or by direct acetylation of vetiver oil. The low-boiling fraction of the distilled vetiver oil can be extracted separately with low-proof alcohol to yield an alcohol aroma exhibiting a characteristic asparagus, green-pea flavor. Consumption: Annual: <1.00 lb Individual: 0.0006578 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a 157 Deepak

and Handa. (2000). Phytother. Res. 14, 463.

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Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Khusimol, sesquiterpene alcohol isolated from the root of V. zizanioides was found to competitively inhibit the binding of vasopressin to rat liver V1a receptors.158 Aroma threshold values: n/a Taste threshold values: n/a

Vetiver Oil Other names: Java vetiver oil; Oil of vetiver; Oils, vetiver; vetivert oil; Vetiver oil distilled CAS No.: CoE No.:

8016-96-4 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6166

Description: Vetiver oil is obtained by steam distillation of washed and sun-dried rootlets and rhizomes from Vetiveria zizanioides in approximately 1.0 to 1.5% yields. The oil has a characteristic, sweet, earthy, woody odor that varies somewhat, depending on the source. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Vetiver. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value

38 min 2-35 Haiti vetiver: + 20r to + 40r; BourOptical rotation bon vetiver: + 14r to + 30r; Java at 20rC vetiver: + 17r to + 46r; Indian vetiver: + 10r to + 25r

Refractive index 1.515-1.5301 at 20rC Specific gravity 0.983-1.022 at 20r/20rC Solubility

1:3 in 80% ethanol

Physical–chemical characteristics: The oil is a viscous, light-brown to dark-brown liquid. Essential oil composition: The main constituents include vetiverol (a mixture of sesquiterpene alcohols), vetiverone (sesquiterpene ketone mixture), vetiveryl esters and palmitic and benzoic acids. Reported uses: Vetiver oil is used extensively in perfumery for its characteristic note and fixative properties. Vetiver alcohol aroma finds limited use in flavoring foods, mainly to reinforce the flavor of asparagus. Aroma threshold values: n/a Taste threshold values: n/a

o-VINYLANISOLE Synonyms: Benzene, 1-ethenyl-2-methoxy- (9CI); 1-Ethenyl-2-methoxybenzene; 1-Methoxy-2-vinylbenzene; o-Vinylanisole CAS No.: CoE No.:

612-15-7 n/a

FL No.: EINECS No.:

n/a 210-294-4

*Note: Removed from FEMA GRAS list, #13, 1984. 158 Rao

et al. (1994). J. Nat. Prod. 57, 1329.

FEMA No.: JECFA No.:

3248* n/a

NAS No.:

n/a

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Consumption: Annual:n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C9H10O/134.17 Specifications: n/a Reported uses: Removed from GRAS list. Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Origanum vulgare.

p-VINYLPHENOL Synonyms: 4-Hydroxystyrene; Phenol, 4-ethenyl-; 4-Ethenylphenol; p-Hydroxystyrene; Phenol, 4-ethenyl- (9CI); Phenol, p-vinyl-; p-Vinylphenol; 4-Vinylphenol CAS No.: CoE No.:

2628-17-3 n/a

FL No.: EINECS No.:

04.057 220-103-6

FEMA No.: JECFA No.:

3739 711

Description: p-Vinylphenol has a vanilla extract odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.567 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H8O/120.15 Specifications: (JECFA, 1997) Appearance White solid

Melting point

Assay

Solubility

99%

68rC Soluble in water; slightly soluble in fat; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 0.20 2.00 5.00 1.00 1.00

Max. 0.50 5.00 10.00 2.00 2.50

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Nut products

Usual Max. 1.00 2.00 1.00 3.00 2.00 5.00 0.50 1.50 1.00 2.00 (Part 1 of 2)

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1895

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings Gravies

Usual 1.00 2.00

Max. 2.00 5.00

Food Category Sweet sauce

Usual 1.00

Max. 2.50

(Part 2 of 2)

Synthesis: n/a Aroma threshold values: Detection: 10 to 85 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, cooked asparagus, dried bonito fish, cloudberries, cooked corn, roasted peanuts, rice bran, sandalwood, wild strawberries, vetiver oil, cooked apple, black currant, red wine, white wine, rose wine, coffee, green tea cognac, tomato, partially fermented tea, microbial fermented tea, heated soybean, coriander seeds, beer, cognac, peanut butter, soybean, beans, mushrooms, starfruit, tamarind, mango, rice, sweet corn, corn oil, malt, wort, rosemary and Bourbon vanilla.

VIOLET (SWISS) Botanical name: Viola odorata L. — sweet violet; V. calcarata L. — Swiss violet; Botanical family: Violaceae Other names: Marsh blue-violet; Wild okra Foreign names: Violette odorrante (Fr.), Veilchen (Ger.), Violeta odorosa (Sp.), Violetta, Viola Mammola (It.) CAS No.: CoE No.:

977089-10-3 482

FL No.: EINECS No.:

16.002 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6363

Description: The sweet violet is an evergreen perennial woodland plant growing about 10 cm tall and forming a carpet of growth that makes a good weed-excluding ground cover. The plant is native to Europe; it grows wild or cultivated in Asia and North America. It has short, oblique roots, procumbent stoloniferous stalks, ovate leaves, highly scented violet flowers (March to April) and round capsules. The parts used are the flowers and leaves; the roots are used only for the preparation of galenic products. Violet has a pleasant, delicate floral odor (reminiscent of violet on dilution) and a slightly bitter taste. Derivatives: Infusion (5%), fluid extract, tincture (20% in 60% ethanol), concrete and absolute. The concrete is prepared by petroleum ether extraction of flowers or leaves. The absolute essences are obtained by alcohol washing of the concrete. The concrete and absolute from flowers have almost disappeared from the market because they are not economical. The essence from leaves finds use mainly in perfumery. An oil of experimental production only has been distilled from the concrete. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: For V. odorata L.: Flowers: Category 1 (no restriction on use). Leaves: Category 5 (additional toxicological and/or chemical information is required) FDA: For V. odorata: Flowers and Leaves: 21 CFR 182.20, 582.20; For V. calcarato L.: Leaves: 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The root contains starch, yellow coloring matter, gum, traces of volatile oil, etc. The flowers contain a blue coloring matter, turning green with alkalies. The flower extract contains (2E,6Z)-nonadienal, (2E,6Z)-nonadienol, hexanol, heptanol, octadienol, benzyl

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alcohol, eugenol, 2-decanone, isoborneol, zingiberene, b-curcumene, dihydro-a-ionone, dihydro-b-ionene, a-ionone, b-ionone, vanillin and vitamin C. Leaf extract contains (2E,6Z)nonadienal, (2E,6Z)-nonadienol, hexanol, 2-octenol, benzyl alcohol an octenol, a hexenol, (Z)-4-methyl-2-hexenol, 4-isopropyl-2-pentenol and eugenol. Aroma threshold values: n/a Taste threshold values: n/a

Violet Leaves Absolute (V. odorata) Other names: Oils, violet; Sweet violet; Violet absolute; Violet leaf absolute; Violet leaf oil; Violet leaves absolute; Violet leaves absolute, decolorized CAS No.: CoE No.:

8024-08-6 482

FL No.: EINECS No.:

16.002 n/a

FEMA No.: JECFA No.:

3110 n/a

NAS No.:

3110

Description: Violet leaf absolute is produced by petroleum extraction of the freshly harvested leaves. Further alcohol washing, chilling and filtration of the alcohol extracts and subsequent evaporation in a vacuum results in the absolute. The absolute has a very powerful and characteristic odor. Also see above, violet sweet. Consumption: Annual: 156.67 lb Individual: 0.0001327 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 16.64; frozen dairy 7.42; soft candy 6.68; gelatins, puddings 6.80; nonalcoholic beverages 2.58; alcoholic beverages 0.84; hard candy 2.67; chewing gum 7.50 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.203 mg IOFI: Natural Physical–chemical characteristics: The absolute is a viscous liquid, intensly dark green. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.58 12.84 7.50 5.26

Max. 0.84 16.64 7.50 7.42

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.26 0.78 1.43 5.08

Max. 6.80 2.67 2.58 6.68

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, melon, floral, fresh, waxy, grassy and leafy.

VITAMIN B1 Synonyms: 3-(4'-Amino-2'-methyl-5'-pyrimidyl methyl)-5-(2-hydroxyethyl)-4-methyl thiazolium chloride; Thiamine chloride; Aneurin and many other trade names; Aneurine hydrochloride; 3-((4-Amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methylthiazolium chloride, monohydrochloride; Thiamin dichloride; Thiaminal; Thiamine chloride; Thiamine, chloride, hydrochloride; Thiamine HCl; Thiamine hydrochloride; Thiamine, monohydrochloride (8CI); Thiaminium chloride; Thiaminium chloride hydrochloride; Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methylchloride, monohydrochloride (9CI); Thiazolium, 3-((4-amino-2-methyl-5-pyrimidi-

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1897

nyl)methyl)-5-(2-hydroxyethyl)-4-methyl-, chloride, monohydrochloride; Trophite; USAF CB-20; Vetalin S; Vinothiam; Vitamin B hydrochloride; Vitamin B(sub 1) hydrochloride; Vitamin B(sup1); Vitamin B1 CAS No.: CoE No.:

67-03-8 n/a

FL No.: EINECS No.:

16.027 200-641-8

FEMA No.: JECFA No.:

3322 n/a

NAS No.:

3322

Description: Vitamin B1 has an odor slightly reminiscent of thiazole and a bitter taste. When exposed to air, the vitamin rapidly absorbs about 4% of water. Consumption: Annual: 149,500.00 lb Individual: 0.1266 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.5875 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.615 mg IOFI: Nature Identical Empirical Formula/MW: C12H17ClN4OS.HCl/337.28 Specifications: (FCC, 1996) Small, white to yellow-white crystals, or crystalline powder Not less than 98% and not Assay more than 102% of C12H17ClN4OS.HCl Color of solution Passes test Appearance

Heavy metals

Not more than 10 mg/kg

Melting point

248rC with some decomposition

Nitrate

Passes test

pH of a 1 in 100 solution

Between 2.7 and 3.4

Residue on ignition Not more than 0.2% 1 gram dissolves in about 1 ml of water and in about 100 ml of alcohol; soluble Solubility in glycerin; insoluble in ether Water

Not more than 5%

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes

Usual 50.00 50.00

Max. 50.00 50.00

Food Category Milk products Nonalcoholic beverages

Usual 50.00 50.00

Max. 50.00 50.00

Synthesis: By linking the preformed thiazole and pyrimidine ring system. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Rice husks are reportedly the principal source of vitamin B1; in variable amounts it is a constituent of yeast, milk, green leaves, roots and tubers; it is also present in high concentration in seeds, and in lesser amount in different animal organs and muscles.

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W WALNUT Botanical name: Juglans regia L. and other Juglans species Botanical family: Juglandaceae Foreign names: Noyer commun (Fr.), Walnuss (Ger.), Nogal (Sp.), Noce (It.) Description: Majestic tree up to 30 m (98 ft) in height, branched, with large, alternate pinnatifid leaves and staminiferous and pistilliferous flowers (April to June). The fruits have a fibrous mesocarp, woody endocarp and fleshy, oily seeds edible when ripe (September). The parts used are the leaves, husks and edible seeds. Walnut has a bitter-tonic flavor and a warm, sweet odor. Derivatives: The derivatives from leaves are decoction (5%), fluid extract, tincture (20% in 20% ethanol) and soft aqueous extract. The derivatives from husks are fluid extract and petroleum ether fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 164.110 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The total oil content of walnut ranged from 62.6 to 70.3%, while the crude protein ranged from 13.6 to 18.1%. Dietary fiber ranged from 4.2 to 5.2%, while the starch content made up no more than 2.8% of the remaining portion of the kernel. The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a high quality protein.159 The immature fruit is one of the richest sources of ascorbic acid. The leaves, also rich in ascorbic acid (almost 1% of the weight), are rich in carotene (ca. 0.3% wet weight). Juglone is the active compound in the leaves; also quercetin, cyanadin, kaempferol, caffeic acid and traces of p-coumaric acid, hyperin (0.2%), quercitrin, kaempferol-3-arabinoside, quercetin-3-arabinoside. The seed oil contains 3 to 7% palmitic, 0.5 to 3% stearic, 9 to 30% oleic, 57 to 76% linoleic and 2 to 16% linolenic acids. Aroma threshold values: n/a Taste threshold values: n/a

Walnut Hull Extract CAS No.: CoE No.:

977014-38-2 n/a

FL No.: EINECS No.:

Description: See above, Walnut. Consumption: Annual: 5433.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Walnut. JECFA: n/a 159 Savage.

(2001). Plant Foods Hum. Nutr. 56, 75.

n/a n/a

FEMA No.: JECFA No.:

3111 n/a

NAS No.:

3111

Individual: 0.004604 mg/kg/day

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Trade association guidelines: FEMA PADI: 30.020 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 80.91 72.79 346.40 73.72

Max. 80.91 94.20 346.40 96.13

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 170.50 189.50 45.38 65.21 67.36 88.29

Aroma threshold values: n/a Taste threshold values: n/a

Walnut Leaves Extract CAS No.: CoE No.:

977091-98-7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6168

Description: The essential oil is obtained by steam distillation of leaves with yields ranging between 0.012 and 0.029%; it is little known and seldom used. The oil is a yellow to greenish-brown liquid exhibiting a powerful, warm, sweet odor reminiscent of tea and labdanum. Consumption: Annual: 366.67 lb Individual: 0.0003107 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents of the leaf oil include juglone, a- and b-hydrojuglone, tannin, geraniol, cineol and methyl eugenol. Aroma threshold values: n/a Taste threshold values: n/a

WHORTLEBERRY Botanical name: Vaccinium myrtillus L. Botanical family: Ericaceae Other names: Arandano; Black Whortles; Bleaberry; Blueberry; British Bilberry; Hurtleberry; Hurts; Whinberry; Whortle-berry; Vaccinium myrtillus Foreign names: Myrtille (Fr.), Heidelbeere, Blaubeere (Ger.), Arandano (Sp.), Mirtillo nero (It.) CAS No.: CoE No.:

n/a 469

FL No.: EINECS No.:

09.151 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: A European species of blueberry. The shrub is approximately 40 to 60 cm (16 to 24 in.) high and grows wild in the mountain areas of Europe and Asia. The plant has erect, branched stems, long, creeping rhizomes, alternate oval leaves, white-pinkish flowers and bluish, globose berries. This variety should not be confused with V. vitio idaea, leaves of which are used for pharmaceutical purposes. The parts used are the berries and leaves. Whortleberry has a sweet, aromatic, sour, astringent flavor. Annual use in Europe is 13,000 kg. Fruits of other species, V. macrocarpon Ait. (cranberry) and V. uliginosum L. (Bog bilberry), are consumed as a foodstuff.

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1901

Derivatives: The derivatives from the berries are f1uid extract, tincture (20% in 20% alcohol), concentrated (six- to eightfold) juice. The derivatives from the leaves are infusion (3%), dried aqueous extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Fruits: Category 1 (no restriction on use). Fruits are used in the preparation of jellies and marmalades, dairy products or consumed as is. Derivatives are used for medical purposes. Leaves: Category 5 (additional toxicological and/or chemical information is required). Leaves are used in beverages (3 g/l). FDA: 21 CFR 150.160 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Whortleberry fruit contains flavonoids (including quercitrin, rutin, myrtillin, isoquercitrin, anthocyan pigments), ursolic acid, coumaric acid, tannins (7%), volatile alcohols, terpene hydrocarbons and carbonyl compounds (CoE, 2000). The leaves contain flavonoids (including quercetin, quercitrin, rutin, myrtillin, isoquercitrin, anthocyan pigments), vaccinin and neomyrtillin, phenol glucosides, tannins, triterpenoids and alkaloids (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

WINTERGREEN Botanical name: Gaultheria procumbens L. Botanical family: Ericaceae Other names: Boxberry; Checkerberry; Deerberry; Mountain tea; Canada tea; Patridgeberry Foreign names: Gaultherie (Fr.), Wintergrün (Ger.), Gaulteria (Sp.), Gaulteria (It.) Description: Wintergreen is an evergreen shrub with slender, creeping stems, assurgent, flowering branches with toothed leaves clustered at the top, white, bell-shaped flowers blossoming July to August, followed by red berries (checkerberries). The plant grows extensively in the woods of Canada and the U.S. (Pennsylvania). The leaves are harvested between June and September. Wintergreen has an aromatic odor and flavor similar to methyl salicylate. Derivatives: Infusion and alcohol extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The leaves of wintergreen are reported to contain arbutin, caffeic acid, ericolin, ferulic acid, gaultherase, gaultheric acid, gaultherin, gentisinc acid, methyl salicylate (5445 to 7920 ppm) o-pyrocatachuic acid, p-coumaric acid, p-hydroxybenzoic acid, primverose, protocatachuic acid, syringic acid, tannic acid, tannin, tricontane and vallininc acid. Aroma threshold values: n/a Taste threshold values: n/a

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Fenaroli’s Handbook of Flavor Ingredients

Wintergreen Extract CAS No.: CoE No.:

977092-74-2 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: See above, Wintergreen. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): See above, Wintergreen. JECFA: n/a Trade association guidelines: FEMA PADI: 764.025 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 250.00 275.00 5000.00 7500.00 450.00 500.00

3112 n/a

NAS No.:

3112

Individual: <1.00 mg/kg/day

IOFI: Natural

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual Max. 450.00 500.00 250.00 275.00 4000.00 5000.00

Aroma threshold values: n/a Taste threshold values: n/a

Wintergreen Oil Other names: Gaultheria oil; Oils, wintergreen CAS No.: CoE No.:

68917-75-9 FL No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3113 n/a

NAS No.:

3113

Description: Wintergreen essential oil is water steam-distilled from leaves charged into the still and allowed to macerate for several hours to hydrolyze the gaultherin glucoside (methyl salicylate + glucose). Distillation lasts from 5 to 6 hours and yields approximately 0.7% essential oil. The oil is often adulterated by intentionally codistilling sweet birth (Betula lenta) bark. FCC (1996) has described wintergreen oil as obtained from the leaves of G. procumbens and bark of B. lenta. The oil has a strong, sweet, aromatic odor reminiscent of methyl salicylate, its main constituent. Consumption: Annual: 2733.33 lb Individual: 0.002316 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 42.238 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 1.0

Refractive index

Between 1.535 and 1.538 at 20∞

Angular rotation

Slightly levorotatory, exhibiting a rotation of not more than –1.5∞

Solubility in alcohol

Passes test (Part 1 of 2)

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1903

Specifications: (FCC, 1996) (Continued) Assay Heavy metals (as Pb)

Not less than 98.0% and not more than 100.5% of methyl salicylate (C8H8O3) Passes test

Specific gravity

Between 1.176 and 1.182

(Part 2 of 2)

Physical–chemical characteristics: Wintergreen oil is a colorless, yellowish or reddish liquid. It boils with decomposition between 219 to 224∞C. It is soluble in alcohol and in glacial acetic acid, and it is very slightly soluble in water. Essential oil composition: The oil contains approximately 98% methyl salicylate. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual Max. 49.19 84.53 249.80 307.10 1550.00 3006.00 58.81 184.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual Max. 9.88 19.25 584.80 584.80 27.64 108.20 193.90 405.40

Aroma threshold values: n/a Taste threshold values: n/a

WOODRUFF, SWEET Botanical name: Asperula odorata L. Botanical family: Rubiaceae Other names: Woodruff; Sweet woodruff: Master of the wood; Woodward; European woodruff Foreign names: Asperule odorante (Fr.), Waldmeister (Ger.), Asperula (Sp.), Asperula (It.) CAS No.: CoE No.:

977070-09-9 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6364

Description: Woodruff sweet is a small, slightly sweet-scented perennial herb widespread throughout Europe and the Near East. It has very thin creeping rhizomes, both fertile and sterile stalks, and spear-like oblong leaves arranged about the central axis of the stalk (verticil) as spokes on a wheel. The verticils are spaced along the length of the stalk. The plant has terminal flowers (usually three) with white petals and blooms from June to July. The dried herb is commercially available throughout Europe. The whole plant is used. Sweet woodruff has a heavy, sweet, tobacco-like flavor and odor. The plant does not yield an essential oil upon steam distillation. While the fresh plant is nearly odorless, it exhibits a coumarin-like fragrance when dried. Derivatives: Tincture (10% in 65% ethanol), infusion (5%); absolutes and concretes are rarely seen as articles of commerce. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Fenaroli’s Handbook of Flavor Ingredients

Composition: The agreeable odor of sweet woodruff is due to coumarin. The plant also contains citric, malic and rubichloric acids, together with some tannic acid. Coumarin is present in glycosidic form, which is freed by the enzymatic action during the drying process. The other minor components include asperuloside (0.05%) and monoterpein.160 Aroma threshold values: n/a Taste threshold values: n/a

160 Sticher.

(1971). Pharm. Acta Helv. 46, 121.

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1905

X 2,5-XYLENOL Synonyms: 2,5-Dimethylpheno, 1-hydroxy-2,5-dimethylbenzene; Phenol, 2,5-dimethyl-; 1,4-Dimethyl-2-hydroxybenzene; 2,5-Dimethylphenol; 3,6-Dimethylphenol; 2,5-Dmp; 1-Hydroxy-2,5-dimethylbenzene; 6-Methyl-m-cresol; Phenol, 2,5-dimethyl- (9CI); p-Xylenol; 1,2,5-Xylenol; 2,5-Xylenol (8CI); 3,6-Xylenol CAS No.: CoE No.:

95-87-4 n/a

FL No.: EINECS No.:

04.019 202-461-5

FEMA No.: JECFA No.:

3595 706

NAS No.:

3595

Description: 2,5-Xylenol has a creosote, sweet, medicinal taste. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.519 mgIOFI: n/a Empirical Formula/MW: C8H10O/122.17 Specifications: (JECFA, 2000) Appearance

Colorless, crystalline solid; colorless needles

Melting point 70∞C

Assay

99%

Solubility

Boiling point

211-212∞C

Slightly soluble to soluble in water; soluble in fat; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Instant coffee, tea Meat products

Usual 2.00 1.00 1.00 1.00

Max. 4.00 2.00 2.00 2.00

Food Category Nut products Seasonings, flavors Soups

Usual 1.00 1.00 1.00

Max. 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Reported found in coffee, smoked fatty fish, processed lean fish, malt whiskey, Scotch blended whiskey, katsuobushi (dried bonito) and kumazasa (Sasa albo-marginata).

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2,6-XYLENOL Synonyms: 2,6-Dimethylphenol; 1-Hydroxy-2,6-dimethylbenzene; Phenol, 2,6-dimethyl(9CI); Xylenol 235; 2,6-Xylenol (8CI) CAS No.: CoE No.:

576-26-1 n/a

FL No.: EINECS No.:

04.042 209-400-1

FEMA No.: JECFA No.:

3249 707

NAS No.:

3249

Description: 2,6-Xylenol has a medicinal, phenolic taste. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 177.2460 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.733 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O/122.10 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless, crystalline solid 99% 212∞C

Melting point Solubility

45-49∞C Very soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 2.28 0.10 4.00 4.00

Max. 3.01 1.00 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 2.00 4.50

Max. 0.02 2.00 8.00

Synthesis: From coal tar oil or coal hydrogenation. Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Reported found in smoked fatty fish, boiled and cooked cured pork, rum, malt whiskey, Japanese whiskey, coffee, katsuobushi (dried bonito) and lamb’s lettuce (Valerianella locusta).

3,4-XYLENOL Synonyms: 1-Hydroxy-3,4-dimethylbenzene; Phenol, 3,4-dimethyl-; 3,4-Dimethylphenol; 4,5-Dimethylphenol; 1-Hydroxy-3,4-dimethylbenzene; 4-Hydroxy-1,2-dimethylbenzene; Phenol, 3,4-dimethyl- (9CI); 1,3,4-Xylenol; 3,4-Xylenol (8CI) CAS No.: CoE No.:

95-65-8 n/a

FL No.: EINECS No.:

04.048 202-439-5

FEMA No.: JECFA No.:

3596 708

NAS No.:

3596

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1907

Description: 3,4-Xylenol has a flat, dry odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.519 mg IOFI: n/a Empirical Formula/MW: C8H10O/122.17 Specifications: (JECFA, 2000) Appearance

Colorless, crystalline solid

Assay

98%

Boiling point

225∞C

Melting point 62-68∞C Slightly soluble in water; soluble in Solubility fat; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Instant coffee, tea Meat products

Usual 2.00 1.00 1.00 1.00

Max. 4.00 2.00 2.00 2.00

Food Category Nut products Seasonings, flavors Soups

Usual 1.00 1.00 1.00

Max. 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 1.2 ppm. Taste threshold values: n/a Natural occurrence: Reported found in coffee, tomato, Parmesan and Romano cheese, smoked fatty fish, white wine, katsuobushi (dried bonito) and wood vinegar. D-XYLOSE

Synonyms: 2,3,5-Tetrahydroxypentanal; Wood sugar; Xylo-pfan; Xylose; Xylose, D- (8CI); Xylose, pure; (+)-Xylose; D-Xylose (9CI); (D)-Xylose CAS No.: CoE No.:

58-86-6 n/a

FL No.: EINECS No.:

n/a 200-400-7

FEMA No.: JECFA No.:

3606 n/a

NAS No.:

3606

Description: D-Xylose is nearly odorless and has a smoky flavor. Consumption: Annual: 9450.00 lb Individual: 0.008008 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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1908

Fenaroli’s Handbook of Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.317 mg Empirical Formula/MW:

IOFI: n/a

C5H12O5/152.15 Specifications: (Burdock, 1997) Appearance Assay

White to off-white powder 99.3%; 0.5% moisture; 0.05% organic acids as citric

Melting point Solubility

143∞C Soluble in water; insoluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Reconstituted vegetables

Usual 30.00 64.00

Max. 40.00 85.00

Food Category Seasonings, flavors Snack foods

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 20.00 50.00

Max. 40.00 60.00

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1909

Y YARROW HERB Botanical name: Achillea millefolium L. Botanical family: Compositae Other names: Milfoil; Achillea; Green arrow; Wound wort Foreign names: Mille-feuilles (Fr.), Gemein Schafgarbe (Ger.), Abrofia (Sp.), Achillea millefoglie (It.) CAS No.: CoE No.:

977000-16-0 12

FL No.: EINECS No.:

08.012 n/a

FEMA No.: JECFA No.:

3117 n/a

NAS No.:

3117

Description: Approximately 80 species of daisy plants native to the north temperate zone are called yarrow. A. millefolium L. is a perennial herb having stalks 20 to 80 cm (8 to 31 in.) tall with branched rhizomes and soft, alternate leaves. The leaves are deep-green, while the flowers vary from white to pink in terminal corymbs about 3 to 6 mm long and 1.5 to 3 mm wide. The plant blooms from June to September. The parts used are the leaves and flowering tops. Yarrow leaves, flowers and their derivatives have an astringent, bitter-tonic flavor. Essential oil is obtained in approximately 0.2% yields by steam distillation of the fresh plant (preferably the flowers). Derivatives: Essential oil, fluid extract, soft extract, tincture (10% in 65 to 70% alcohol), infusion (5%) and decoction (8%) Consumption: Annual: <1.00 lb Individual: 0.00000877 mg/kg/day Regulatory Status: CoE: Herb, flowers, essential oil and other preparations: Category 4 (with limits on camphor, eucalyptol and thujone). Use levels in ppm for yarrow herb: Nonalcoholic beverages 29; alcoholic beverages 5 to 40 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: Evaluation of thujone: No ADI Trade association guidelines: FEMA PADI: 0.163 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation

–1∞ to –3∞

Specific gravity

0.900-0.927 at 15∞C

Note: The above specifications are for Yarrow oil. Physical–chemical characteristics: The oil exhibits an intense blue color together with an aromatic camphor-like odor. Composition: The plant is reported to contain achilleic acid (identical to aconitic acid), alkanes, alkaloids (achilleine betonicine stachydrine), apigenin (an antispasmodic agent), biso-thujone, betaine, earthly ash (consisting of nitrates, phosphates and chlorides of potash and line), fatty acids (linoleic, oleic, palmatic), lactones, potassium and calcium salts, rutin, salicylic acid, saponins, sterols b-sitosterol, succinic acid, trigonelline, volatile oils (azulene, camphor, cineol, sabinene, pinene). More than 80 chemicals have been identified in the essential oil from yarrow. These components include l-a-pinene, d-a-pinene, l-limonene, l-borneol, camphor, bornyl acetate, cineol, caryophyllene, azulene and various acids (formic, acetic, valeric, salicylic). Sesquiterpenic compounds such as b-bisabolene, a-bisabolol and dcadinene were detected in substantial amounts by solid-phase microextraction procedures in

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contrast to the steam-distilled samples.161 CoE (2000) has also described at length the components detected in fresh plant oil, dried plant oil, flower oil and leaf oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 5.00

Max. 5.00

Aroma threshold values: n/a Taste threshold values: n/a

YERBA SANTA Botanical name: Eriodictyon californicum (Hook. & Arn.) Torr. Botanical family: Hydrophyllaceae Other names: Bear’s weed; Mountain balm; Eriodictyon Foreign names: Herbe sainte (Fr.), Eriodicton (Ger.), Eriodicto (Sp.), Erba santa (It.) Description: Yerba santa is an evergreen, herbaceous plant growing mainly in California, Mexico and Brazil. It is an erect, much-branched, native evergreen shrub from 0.6 to 2.4 m (2 to 8 ft) in height. The branches are glutinous or resinous; lanceolate leaves are glutinous on top. The flowers are white to lavender. The root system is shallow, with multibranching rhizomes. Most of the main roots are confined to the top 3 in. (7.6 cm) of soil. The fruit is a small capsule, 2 to 3 mm (0.08 to 0.12 in.) long, containing two to eight small seeds. The only part used is the leaves. Yerba santa has a tonic, aromatic odor. Taste, balsamic and sweetish, afterwards acrid, but not bitter, recalls Dulcamara and creates a flow of saliva. Derivatives: Fluid extract, tincture (20%) prepared from the fluid extract and syrup Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Yerba Santa Fluid Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Yerba santa is reported to contain flavone derivatives, eriodictyol, eriodictyonone, tannins, resin and a small amount of volatile oil (Burdock, 1997). The chief constituents are five phenolic bodies, eriodictyol, homoeriodictyol, chrysocriol, zanthoeridol and eridonel. Other constituents include free formic and other acids, glycerides of fatty acids, a yellow volatile oil, a phytosterol, a quantity of resin and some glucose. Activity-based fractionation of E. californicum resulted in the isolation of 12 flavonoids. One was identified as a new flavanone, 3'-methyl-4'-isobutyryleriodictyol, on the basis of spectroscopic analysis and alkaline hydrolysis. The seven other active flavanones were identified as eriodictyol, homoeriodictyol, 5,4'-dihydroxy-6,7-dimethoxyflavanone, pinocembrin, sakuranetin, 5,7,4'-trihydroxy-6,3'-dimethoxy-flavanone and naringenin 4'-methyl ether. Four active flavones were also isolated: cirsimaritin, chrysoeriol, hispidulin and chrysin.162 Aroma threshold values: n/a Taste threshold values: n/a

161 Rohloff et al. (2000). J. Agric. 162 Liu et al. (1992). J. Nat. Prod.

Food Chem. 48, 6205. 55, 357.

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1911

Yerba Santa Fluid Extract CAS No.: CoE No.:

977092-73-1 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3118 n/a

NAS No.:

3118

Description: Alcohol is the best agent for the fluid extract of the dried plant. Also see above, Yerba Santa. Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Yerba Santa. JECFA: n/a Trade association guidelines: FEMA PADI: 38.947 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 34.46 250.00

Max. 87.43 500.00

Food Category Frozen dairy Nonalcoholic beverages

Usual Max. 50.00 200.00 21.87 62.24

Aroma threshold values: n/a Taste threshold values: n/a

YLANG-YLANG Botanical name: Cananga odorata Hook f. & Thoms. Forma genina (F. genuine) Botanical family: Annonaceae Foreign names: Ylang-ylang (Fr.), Ylang-ylang (Ger.), Ylang-ylang (Sp.), Ylang-ylang (It.) Description: Large tree native to the Philippines, also widespread throughout the Pacific Islands, Madagascar, Reunion and the Nossi-Be Islands; it grows wild or is extensively cultivated in the above-mentioned areas. The wild tree may reach up to 20 m (66 ft) in height. For ease of harvesting, the cultivated plant is pruned at intervals to prevent harvesting the flowers; growth above 4 m (7 ft). The plant has large, hairy, green fruits changing to yellow when ripe. The only part used is the flower. For a long time, cananga and ylang-ylang trees were considered identical species. A more accurate study classified the true cananga plant as the tree of Canangium odoratum Baill. f. macrophylla, whereas ylang-ylang was classified as Canangium odoratum Baill. f. genuine. Ylang-ylang has an intense, floral, sweet odor and a bitter, aromatic taste. Derivatives: Concrete and absolute. The concrete is obtained by extraction of flowers with petroleum ether or benzene in approximately 1% and 2.5 to 3.6% yields, respectively. It is usually a liquid with an intense floral, sweet odor. The absolute is obtained by alcoholic extraction of the concrete in approximately 80% yields. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Ylang-Ylang Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

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Ylang-Ylang Oil Other names: Cananga oil; Oils, ylang-ylang; Ylang-ylang absolute; Ylang-ylang oil distillates. CAS No.: CoE No.:

8006-81-3 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3119 n/a

NAS No.:

3119

Description: The flowers are steam-distilled a few hours after an early morning harvesting. Distillation may last up to 24 hours, yielding approximately 1% essential oil. The various fractions withdrawn have different commercial values and characteristics. Ylang-ylang is generally offered in what is known as fractions: Extra, first, second and third. Yet another oil offered is known as a complete. Ylang-ylang essential oil extract consists of the volatile oil steam-distilled in the first few hours (Extra). The oil represents approximately 35 to 40% of the total distilled yield and is considered the most valuable product. Specifications for this oil are given below. This oil has a suave, floral odor. If exposed to light the oil loses its originally delicate and strong odor. Other grades of oil — first-, second- and third-quality — are produced by continuing the steam distillation and withdrawing the various fractions by specific gravity. The oils have a floral odor. In addition to these oils a complete ylang-ylang is also produced which consists of the total volatile fractions obtained by steam distillation of the flowers. All these oils vary in their physical–chemical characteristics. For details of other quality oils refer to Burdock (1997). Consumption: Annual: 121.67 lb Individual: 0.0001031 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See above, Ylang-Ylang. JECFA: n/a Trade association guidelines: FEMA PADI: 0.666 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value 2.8 (max) Ester value 130-182 Optical rotation –25∞ to –40∞ at 20∞C

Refractive index Solubility

1.498-1.509 at 20∞C 1:0.5 in 90% ethanol

Specific gravity

0.946-0.982 at 15∞C

Physical–chemical characteristics: The color of the oils ranges from light-amber to yellowbrown. The Extra exhibits the deepest color, probably because of phenolic substances. It should be noted that as the distillation proceeds, the specific gravity and the ester content of these fractions decrease, whereas the optical rotation and the refractive index increase. The Extra fraction exhibits the highest specific gravity and ester number, and the lowest optical rotation and refractive index, whereas the third fraction has the lowest specific gravity and ester number and the highest optical rotation and refractive index. Thus, the quality of the various fractions can be simply determined from their physicochemical properties. The Extra and first fractions possess the strongest and finest odor because they contain the highest percentage of esters, ethers and phenols. The last fractions consist chiefly of sesquiterpenes and therefore have little odor value. Essential oil composition: All qualities of the ylang-ylang oil contain the following components in varying ratios: d-a-Pinene, l-linalool, geraniol, benzyl alcohol and esters, p-cresol, p-cresyl acetate, eugenol, methyl benzoate, methyl salicylate and several acids (formic, valeric, acetic, benzoic, salicyclic).

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1913

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.99 3.03 12.04 2.92

Max. 2.91 5.03 58.81 4.89

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.03 1.05 0.98 3.00

Max. 3.00 1.38 2.85 4.98

Aroma threshold values: n/a Taste threshold values: n/a

YUCCA Botanical name: Yucca brevifolia Engelm. Botanical family: Agavaceae Other names: Joshua tree CAS No.: CoE No.:

977083-21-8 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3120 n/a

NAS No.:

3120

Description: Several species of yucca are grouped under this name. Y. brevifolia Engelm is a genus of American plants, sometimes arborescent, having long, pointed, often rigid, fibrous-margined leaves on a woody caudex, and bearing a large particle of white blossoms (yucca cactus). Yucca tree has a branched trunk and becomes a tree of up to 15 m (50 ft) in height. Plants flower in early spring, but not every year. The pollination depends on the nocturnal yucca moths (Tegeticula). Consumption: Annual: 2766.67 lb Individual: 0.002344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.150 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.344 mg IOFI: Natural Composition: Saponin glycosides consisting of a steroid sapogenin and a sugar have been detected in the roots of yucca.163 Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 61.00

Max. 61.00

Aroma threshold values: n/a Taste threshold values: n/a

YUCCA, MOHAVE Botanical name: Yucca schidigera Roezl ex Ortigies (Y. mohakensis Sarg.) Botanical family: Agavaceae Description: Mohave yucca occurs from coastal southern California and northern Mexico eastward into northwestern Arizona and southern Nevada. As its name implies, this yucca is 163 Dewidar

et al. (1970). Planta Med. 19, 87.

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closely associated with Mohave Desert vegetation through much of its range. It is a common constituent of Joshua tree (Yucca brevifolia) woodlands and desert shrub communities. Mojave yucca can be arborescent or shrub-like, with single or clumped erect stems. This highly variable, long-lived, slow-growing species is simple-stemmed or sparingly branched, with the first branches occurring a few feet off the ground. Mohave yucca generally grows from 9.2 to 14.8 ft (2.8 to 4.5 m) tall. It has linear to linear-lanceolate, yellow-green or bluegreen leaves that occur in clusters at the end of branches with small globose, white or creamcolored flowers. The stalk and roots are the parts used. Derivatives: Extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Yucca, Mohave Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The saponins from yucca are the main medicinal agents in the plant. They have both a water-soluble and fat-soluble end and therefore act like soap. Five phenolic constituents have been identified in Y. schidigera bark; these included two known stilbenes, trans-3,4',5-trihydroxystilbene (resveratrol) and trans-3,3',5,5'-tetrahydroxy-4'-methoxystilbene, as well as three novel compounds, yuccaols A, B and C.164 Aroma threshold values: n/a Taste threshold values: n/a

Yucca, Mohave Extract CAS No.: CoE No.:

977083-20-7 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3121 n/a

NAS No.:

3121

Description: The extract is a concentrated, purified extract of the Mohave Yucca plant, yucca shidigera, spray-dried onto maltodextrin at a 50% concentration of Yucca solids. The extract is tan to brown and can be diluted easily and quickly to any level in any formulation. It has a mildly sweet, somewhat caramel-like odor and is essentially tasteless. Also see above, Yucca Mohave. Consumption: Annual: 68,833.33 lb Individual: 0.05833 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

164 Oleszek

et al. (2001). J. Agric. Food Chem. 49, 747.

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Flavor Ingredients

Trade association guidelines: FEMA PADI: 54.309 mg Specifications: Appearance

Tan-brown, free-flowing powder

Clarity of 4% solution

IOFI: Natural Clear to slightly hazy

Absorbance of 4% 0.290-0.085 solution at 520 nm

Foaming ability Approximately 1.8 g

Ash

Solubility

Less than 3%

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 522.2

Aroma threshold values: n/a Taste threshold values: n/a

Max. 618.4

1915

Soluble in water and alcoholic beverages

3034_Book.fm Page 1916 Wednesday, October 13, 2004 2:51 PM

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1917

Z ZEODARY Botanical name: Curcuma zedoaria Rosc. Botanical family: Zingiberaceae Other names: Wild ginger Foreign names: Zedoarie (Fr.), Zitwer (Ger.), Zedoario (Sp.), Zedoaria (It.) CAS No.: CoE No.:

977052-57-5 n/a

FL No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3122 n/a

NAS No.:

3122

Description: Zeodary is a name for C. zedoaria herb and for the spice consisting of its dried and pulverized aromatic rhizome. C. zedoaria is a perennial herb native to India; it is cultivated for edible purposes (rhizomes, leaves). Zedoary grows in tropical and subtropical wet forest regions. The rhizome is large and tuberous with many branches. The leaf shoots are long and fragrant, reaching 1 m (3 ft) in height. The plant has thick, tuber-like rhizomes, sterile and flower-bearing branches, very large (edible) leaves, flowers with a white calyx and trigonous capsules containing arillate seeds. The part used is the rhizomes (commercially available in disks or long slices). Zeodary has a characteristic warm, camphoraceous odor and a warm, spicy, slightly bitter taste. The essential oil is obtained by the steam distillation of the rhizomes in approximately 1% yields. The oil is a viscous, dark-green to greenish-amber liquid with camphoraceous odor reminiscent of ginger. Derivatives: Extract Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.312 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Estr value (after acetylation) Optical rotation

0.3-2.4 16-22.4

Refractive index Solubility

1.5023-1.5088 at 20∞C 1:0.5 to 2 in 80% ethanol

56-73.4

Specific gravity

0.982-1.012 at 15∞C

+8∞ to +17∞ at 20∞C

Note: The above specifications are for essential oil. Composition: The rhizomes contain starch granules (13%) not unlike those of ginger; a soft, pungent resin (3%); mucilage (9%); bitter extractive; and a camphoraceous, volatile oil that may be obtained by distilling with water. Partially purified polysaccharide fraction CZ-1-III from C. zedoaria has been claimed to decrease tumor size in mice and prevent chromosomal mutation.165 Bioassay-directed fractionation of an ethanol extract of C. zedoaria led to isolation of an active curcuminoid, identified as demethoxycurcumin. Curcumin and bisdemethoxycurcumin were also obtained. Three additional novel compounds, 3,7-dimethylindan-5165 Kim

et al. (2000). Mol. Cells 10, 392.

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carboxylic acid, curcolonol and guaidiol, were also isolated from the ethanol extract.166 The main constituents of the essential include cineol, sesquiterpenes (~78%), d-a-pinene and camphor. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 3.00

Max. 6.00

Aroma threshold values: n/a Taste threshold values: n/a

Zeodary Bark Extract CAS No.: CoE No.:

84961-49-9 FL No.: n/a EINECS No.:

n/a 284-637-1

FEMA No.: JECFA No.:

3123 n/a

NAS No.:

3123

Description: See above, Zeodary. Consumption: Annual: <1.00 lb Individual: 0.0001464 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 245.700 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 1800.00 2000.00

Food Category Nonalcoholic beverage

Usual 1800.00

Max. 2000.00

Aroma threshold values: n/a Taste threshold values: n/a

ZINGERONE Synonyms: 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-(8CI) (9CI); Gingerone;4Hydroxy-3-methoxybenzylacetone; 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one; 4Hydroxy-3-methoxy benzylacetone; 4-(4-Hydroxy-3-methoxyphenyl)-2-butanone; (4Hydroxy-3-methoxyphenyl)ethyl methyl ketone; 3-Methoxy-4-hydroxy-benzylacetone; 4-(3Methoxy-4-hydroxyphenyl)-2-butanone; (o)-Paradol; Vanillylacetone; Vanillyl acetone; Zingerone CAS No.: CoE No.:

122-48-5 139

FL No.: EINECS No.:

07.005 204-548-3

FEMA No.: JECFA No.:

3124 730

NAS No.:

3124

Description: Zingerone has a strong, pungent odor reminiscent of ginger. It has a sharp taste, similar to ginger. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a 166 Syu

et al. (1998). J. Nat. Prod. 61, 1531.

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Flavor Ingredients

JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.837 mg Empirical Formula/MW:

1919

IOFI: Nature Identical

C11H14O3/194.23 Specifications: (FCC, 1996) Appearance Assay Boiling point

Yellow to yellow-brown liquid 95.0% (min) of C11H14O3 290∞C

Refractive index Specific gravity

1.538-1.545 1.136-1.140

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 5.04 7.02 0.40 3.95 8.12

Max. 10.08 19.27 4.00 14.21 16.22

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 60.00 15.00 1.16 18.55

Max. 60.00 28.81 4.99 36.93

Synthesis: By condensation of vanillin with acetone followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 80 ppm: Spicy with a biting, lingering heat. Natural occurrence: Reported found in the essential oil of Zingiber officinale. Also reported found in cranberry, raspberry, ginger and mango.

3034_Book.fm Page 1920 Wednesday, October 13, 2004 2:51 PM

General Index A Acacia gum, [1] Acetal, [2] Acetaldehyde, [3] Acetaldehyde diisoamyl acetal, [5] Acetaldehyde ethyl (z)-3-hexenyl acetal, [6] Acetaldehyde phenethyl propyl acetal, [6] Acetaldehyde, ((3,7-dimethyl-6-octenyl)oxy)(8CI)(9CI), [329] Acetaldehyde, (methylthio)- (8CI) (9CI), [1300] Acetaldehyde, (p-isopropylphenyl)-, [969] Acetaldehyde, butyl phenethyl acetal, [4] Acetaldehyde, dimethyl acetal, [452] Acetaldehyde, phenyl- (8CI), [1542] Acetaldehyde, phenyl-, dimethyl acetal (8CI), [1544] Acetaldehyde, trimer, [1483] Acetanisole, [7] Acetic acid, [8] Acetic acid ethyl ester (8CI) (9CI), [536] Acetic acid glacial, [8] Acetic acid, (1,1-dimethyl-3-phenylpropyl) ester, [1271] Acetic acid, (3,4-methylenedioxy)benzyl ester, [1596] Acetic acid, (4-methylphenoxy)-, ethyl ester, [635] Acetic acid, 1-methylethyl ester (9CI), [954] Acetic acid, 2-ethylbutyl ester (9CI), [551] Acetic acid, 2-methylphenyl ester (9CI), [1805] Acetic acid, 2-methylpropyl ester (9CI), [917] Acetic acid, 2-phenylethyl ester (9CI), [1521] Acetic acid, 4-methylphenyl ester (9CI), [1806] Acetic acid, benzoyl-, ethyl ester (8CI), [548] Acetic acid, benzyl ester (8CI), [141] Acetic acid, butyl ester (8CI)(9CI), [189] Acetic acid, calcium salt, [233] Acetic acid, cyclohexyl ester (8CI)(9CI), [372] Acetic acid, cyclohexylethyl ester, [370] Acetic acid, decyl ester (8CI)(9CI), [406] Acetic acid, dodecyl ester (8CI) (9CI), [1003] Acetic acid, heptyl ester (8CI) (9CI), [768] Acetic acid, hexyl ester (8CI) (9CI), [820] Acetic acid, isobutyl ester (8CI), [917] Acetic acid, isopropyl ester (8CI), [954] Acetic acid, methyl ester (8CI) (9CI), [1128] Acetic acid, nonyl ester (8CI) (9CI), [1393] Acetic acid, octyl ester (8CI) (9CI), [1439] Acetic acid, o-tolyl ester (8CI), [1805] Acetic acid, phenethyl ester (8CI), [1521]

Acetic acid, phenoxy- (8CI) (9CI), [1540] Acetic acid, phenoxy-, 2-propenyl ester (9CI), [58] Acetic acid, phenoxy-, allyl ester (8CI), [58] Acetic acid, phenyl- (8CI), [1547] Acetic acid, phenyl-, 1,5-dimethyl- 1- vinyl- 4hexenyl ester (8CI), [1040] Acetic acid, phenyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)- (8CI), [710] Acetic acid, phenyl-, 3,7-dimethyl-6-octenyl ester, [329] Acetic acid, phenyl-, 3,7-dimethyl-7-octenyl ester (8CI), [1682] Acetic acid, phenyl-, allyl ester (8CI), [59] Acetic acid, phenyl-, butyl ester, [215] Acetic acid, phenyl-, ethyl ester (8CI), [622] Acetic acid, phenyl-, isobutyl ester (8CI), [932] Acetic acid, phenyl-, isopentyl ester (8CI), [909] Acetic acid, phenyl-, methyl ester (8CI), [1269] Acetic acid, phenyl-, phenethyl ester (8CI), [1534] Acetic acid, phenyl-, p-methoxybenzyl ester, [103] Acetic acid, phenyl-, propyl ester (8CI), [1647] Acetic acid, phenyl-, p-tolyl ester (8CI), [1811] Acetic acid, phenylmethyl ester (9CI), [141] Acetic acid, potassium salt (8CI) (9CI), [1607] Acetic acid, propyl ester (8CI) (9CI), [1622] Acetic acid, p-tolyl ester (8CI), [1806] Acetic anhydride, [10] Acetoacetaldehyde, 1-(dimethyl acetal) (8CI), [1468] Acetoacetic acid, benzyl ester (8CI), [142] Acetoacetic acid, butyl ester (8CI), [189] Acetoacetic acid, ethyl ester (8CI), [537] Acetoin, [11] Acetolein, [12] 2'-Acetonaphthone (8CI), [1238] Acetone, [13] Acetone peroxides, [14] Acetonic acid, [997] Acetophenone, [15] Acetophenone, 2',4'-dimethyl- (8CI), [455] Acetophenone, 2'-hydroxy- (8CI), [849] Acetophenone, 4'-isopropyl- (8CI), [955] Acetophenone, 4'-methyl- (8CI), [1129] Acetophenone, o-hydroxy-, [849] 4-Acetoxy-2,5-dimethyl-3(2h)-furanone, [17] 2-Acetoxy-3-butanone, [16] 6-Acetoxydihydrotheaspirane, [16]

1921

1922

Fenaroli’s Handbook of Flavor Ingredients

2-Acetoxypentane, [1504] 4(p-Acetoxyphenyl)-2-butanone, [18] Acetyl tributyl citrate, [1817] 3-Acetyl-2, 5-dimethylfuran, [20] 3-Acetyl-2,5-dimethylthiophene, [21] 4-Acetyl-2-methylpyrimidine, [26], [30] 2-Acetyl-2-thiazoline, [31] 2-Acetyl-3, (5 or 6)-dimethylpyrazine, mixture of isomers, [20] 2-Acetyl-3-ethylpyrazine, [22] 2-Acetyl-3-methylpyrazine, [23] 2-Acetyl-5-methylfuran, [25] 4-Acetyl-6-tert-butyl-1,1-dimethylindane, [19] 1-Acetylcyclohexyl acetate, [1130] Acetylethylcarbinol, [878] 2-Acetylfuran, [24] 3-Acetylmercaptohexyl acetate, [25] Acetylpyrazine, [27] 2-Acetylpyridine, [28] 3-Acetylpyridine, [29] 2-Acetylthiazole, [30] 2-Acetyltributylcitrate, [1817] Acidum ascorbicum, [116] Aconitic acid, [32] Acrylic acid ethyl ester (8CI), [543] Active amyl alcohol, [1153] Active primary amyl alcohol, [1153] Adipic acid, [33] Agar, [34] β-Alanine, [36] l- and dl-Alanine, [37] beta-Alanine (8CI)(9CI), [36] Alanine, phenyl-, DL- (8CI), [1548] Alanine, phenyl-, L- (8CI), [1549] Alcohol, [543] Alcohol, dehydrated, [543] Alcohol, ethyl, [543] Alcohol, propyl, [1623] Aldehyde C-14, [1856] Aldehyde C-14 peach, [1856] aleraldehyde (8CI), [1871] Alexandria senna, [1722] Alfalfa extract, [38] Algin, [38] Alginates ammonium, calcium, potassium and sodium, [39] Alginic acid, ester with 1,2-propanediol (8CI) (9CI), [1631] Alkanet root extract (fema #2016), [40] dl-Allo-isoleucine, [945] Allspice Oil, [1581] Allspice Oleoresin, [1582] Allyl 10-undecenoate, [64]

Allyl 2- methylcrotonate, [63] Allyl 2-furoate, [49] Allyl α-ionone, [51] Allyl anthranilate, [40] Allyl butyrate, [41] Allyl caproate, [51] Allyl cinnamate, [42] Allyl cyclohaxane butyrate, [43] Allyl cyclohexane propionate, [45] Allyl cyclohexaneacetate, [43] Allyl cyclohexanehexanoate, [44] Allyl cyclohexanevalerate, [46] Allyl disulfide, [47] Allyl heptanoate, [50] Allyl hexa-2,4-dieonoate, [61] Allyl hexanoate, [51] Allyl isothiocyanate, [52] Allyl isovalerate, [53] Allyl mercaptan, [54] Allyl methyl disulfide, [55] Allyl methyl disulphide, [55] Allyl methyl trisulfide, [56] Allyl methyl trisulphide, [56] Allyl nonan-1-oate, [56] Allyl nonanoate, [56] Allyl octanoate, [57] Allyl phenoxyacetate, [58] Allyl phenylacetate, [59] Allyl propionate, [60] Allyl sorbate, [61] Allyl sulfide, [61] Allyl sulfide (8CI), [61] Allyl thiopropionate, [62] Allyl tiglate, [63] Allyl trisulfide, [413] Allyl undec-10-enoate, [64] 4-Allyl-2, 6-dimethoxyphenol, [46] Allyl-2-ethylbutyrate, [48] 4-Allyl-2-methoxyphenyl benzoate, [647] 4-Allyl-2-methoxyphenyl formate, [648] 4-Allylanisole, [530] p-Allylanisole, [530] 4-Allylveratrole, [649] Almond bitter, [64] Aloe, [66] alpha,alpha,4-Trimethylbenzyl alcohol, [1825] alpha-D-Glucopyranosiduronic acid, (3beta, 20beta)-20-carboxy-11-oxo-30-norolean-12en-3-yl 2-O-beta-D-glucuropyranuronosyl-, mono ammonium salt, [730] alpha-Methylbenzyl alcohol, [1140] Althea flowers, [66] Althea Root, [67] Ambergris, [67]

General Index

Ambrette, [68] Ambrette Absolute Oil, [69] Ambrette Seed, [69] Ambrette Seed Oil, [70] Ambrette Tincture, [71] Ambroxide, [1785] 1-Amino-2-hydroxypropane, [73] 1-Amino-2-propanol, [73] dl-(3-Amino-3-carboxypropyl)dimethylsulfonium chloride, [72] dl-2-Amino-4-(methylthio)-butyric acid, [1110] 2’-Aminoacetophenone, [71] α-Aminoisopropyl alcohol, [73] Ammonium glycyrrhizate, [730] Ammonium isovalerate, [74] Ammonium sulfide, [74] Ammonium sulfide ((NH4)2S) (8CI)(9CI), [74] Ammonium sulfide solution, [74] Ammonium sulphide, [74] Amyl 2-furoate, [82] Amyl alcohol, [75] n-Amyl alcohol, [75] Amyl butyrate, [76] n-Amyl butyrate, [76] alpha-Amyl cinnamaldehyde, [77] Amyl formate, [82] Amyl heptanoate, [83] Amyl hexanoate, [84] Amyl methyl disulfide, [86] Amyl methyl ketone, [757] Amyl octanoate, [86] 2-Amyl-5 or 6-keto-1,4-dioxane, [85] α-Amylcinnamaldehyde, [77] alpha-Amylcinnamaldehyde, [77] α−Amylcinnamaldehyde dimethyl acetal, [78] alpha-Amylcinnamaldehyde dimethyl acetal, [78] α-Amylcinnamyl acetate, [79] α-Amylcinnamyl alcohol, [79] alpha-Amylcinnamyl formate, [80] α-Amylcinnamyl isovalerate, [81] alpha-Amylcinnamyl isovalerate, [81] Amyris, [87] Amyris Oil, [88] Anesthetics, volatile, [1368] (E)-Anethole, [88] trans-Anethole, [88] trans-Anethole, [88] Angelica, [89] α-Angelica lactone, [94] Angelica Root, [92] Angelica Root Extract, [92] Angelica Root Oil, [93] Angelica Seed, [90]

1923

Angelica Seed Extract, [90] Angelica Seed Oil, [91] Angelica Stem Oil, [94] Angola weed, [95] Angostura, [95] Angostura Extract, [96] 4-Anisaldehyde, [1112] Anisaldehyde, [1112] o-Anisaldehyde, [1111] p-Anisaldehyde (8CI), [1112] Anise, [97] Anise Oil, [98] m-Anisic acid, 4-hydroxy, [866] p-Anisic acid, ethyl ester (8CI), [545] o-Anisic acid, methyl ester (7CI, 8CI), [1221] p-Anisic acid, methyl ester (8CI), [1132] Anisole, [99] Anisole (8CI), [99] Anisole, 2-isopropyl-5-methyl-, [1222] Anisole, o-methyl- (8CI), [1133] Anisole, p-allyl- (8CI), [530] Anisole, p-methyl- (8CI), [1134] Anisole, p-propenyl-, (E)- (8CI), [88] Anisole, p-propenyl-, trans-, [88] Anisole, p-propyl- (8CI), [1624] Anisyl acetate, [100] Anisyl alcohol, [100] Anisyl butyrate, [101] Anisyl formate, [102] Anisyl phenylacetate, [103] Anisyl propionate, [104] Annatto Extract, [105] Annatto seed, [104] Anthranilic acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester (8CI), [1032] anthranilic acid, butyl ester (8CI), [192] Anthranilic acid, cinnamyl ester (8CI), [307] Anthranilic acid, ethyl ester (8CI), [545] Anthranilic acid, linalyl ester, [1032] Anthranilic acid, methyl ester (8CI), [1135] Anthranilic acid, N-methyl-, methyl ester (8CI), [1223] Anthranilic acid, phenethyl ester (8CI), [1524] Apricot, [106] Apricot Kernel Oil, [106] l-Arabinose, [107] L-Arabinose (9CI), [107] Arabinose, L- (8CI), [107] l-Arginine, [108] Arnica flower, [109] Artemisia (mugwort), [112] Artemisia (wormwood), [110] Artemisia Extract, [111] Artemisia Oil, [112]

1924

Fenaroli’s Handbook of Flavor Ingredients

Artichoke leaves, [113] Asafetida Fluid Extract, [115] Asafetida gum, [114] Asafetida Oil, [115] Ascorbic acid, [116] L-Ascorbic acid (8CI)(9CI), [116] Asparagus, [117] Aspartame, [118] l-Aspartic acid, [119] L-Aspartic acid (9CI), [119] Aspartic acid, L- (8CI), [119] α-Toluenethiol (8CI), [154] Azulene, [741] 5-Azulenemethanol, 1,2,3 ,4,5 alpha ,6,7,8-octahydro- alpha,alpha,3beta,8beta-tetramethyl-, acetate (8CI), [741] 5-Azulene-methanol, 1,2,3,4, 5,6, 7,8- octahydroalpha,alpha,3,8-tetramethyl-, acetate, (3S(3alpha,5alpha,8alpha))- (9CI), [741]

B Balm, [121] Balm Leaves, [121] Balm Leaves Extract, [122] Balm Oil, [122] Balsam Peru Oil, [1517] Basil, [123] Basil bush, [126] Basil Oil, [124] Basil Oil, Comoros Oil, [125] Basil Oleoresin, [126] Bay, [127] Bay Leaves West Indian Extract, [128] Bay Leaves West Indian Oil, [127] Bay Leaves West Indian Oleoresin, [129] Beechwood, creosote (Fagus spp.), [129] Beeswax, [130] Beeswax Bleached, [131] Benzadehyde, p-ethoxy- (8CI), [533] Benzaldehyde, [132] Benzaldehyde (8CI)(9CI), [132] Benzaldehyde dimethyl acetal, [133] Benzaldehyde glyceryl acetal, [134] Benzaldehyde propylene glycol acetal, [134] Benzaldehyde, 2-hydroxy- (9CI), [1705] Benzaldehyde, 2-methoxy- (9CI), [1111] Benzaldehyde, 3,4-dimethoxy- (9CI), [1889] Benzaldehyde, 3-ethoxy-4-hydroxy- (8CI) (9CI), [639] Benzaldehyde, 4-(1-methylethyl)- (9CI), [362] Benzaldehyde, 4-(acetyloxy)-3-methoxy- (9CI), [1882] Benzaldehyde, 4-ethyl- (9CI), [546]

Benzaldehyde, 4-hydroxy-3-methoxy- (9CI), [1880], [1884] Benzaldehyde, 4-methoxy- (9CI), [1112] Benzaldehyde, cyclic acetal with 1,2,3-propanetriol (9CI), [134] Benzaldehyde, dimethyl acetal (8CI), [133] Benzaldehyde, methyl- (9CI), [1802] Benzaldehyde, p-isopropyl- (8CI), [362] Benzene, ((methylthio) methyl)- (9CI), [156] Benzene, (2-(dimethoxymethyl)-1-heptenyl)(9CI), [78] Benzene, (2,2-bis(2-methylpropoxy)ethyl)(9CI), [1544] Benzene, (2,2-dimethoxy-1-methylethyl)- (9CI), [1566] Benzene, (2,2-dimethoxyethyl)- (9CI), [1544] Benzene, (2-methoxyethyl)- (9CI), [1268] Benzene, (butoxymethyl)-, [145] Benzene, (dimethoxymethyl)- (9CI), [133] Benzene, (ethoxymethyl)- (9CI), [149] Benzene, 1-(benzyloxy)-2-methoxy-4-propenyl(8CI), [940] Benzene, 1,1'-(oxybis(methylene))bis- (9CI), [414] Benzene, 1,1'-oxybis- (9CI), [500] Benzene, 1,2-dimethoxy-4-(1-propenyl)- (9CI), [942] Benzene, 1,2-dimethoxy-4-(2-propenyl)- (9CI), [649] Benzene, 1,2-dimethoxy-4-propenyl- (8CI), [942] Benzene, 1,3-dimethoxy- (9CI), [450] Benzene, 1,4-dimethoxy- (9CI), [451] Benzene, 1-ethenyl-2-methoxy- (9CI), [1893] Benzene, 1-ethoxy-2-methoxy-4-(1-propenyl)(9CI), [940] Benzene, 1-ethoxy-2-methoxy-4-propenyl(8CI), [940] Benzene, 1-methoxy-2-methyl- (9CI), [1133] Benzene, 1-methoxy-4-(1-propenyl)-, (E)- (9CI), [88] Benzene, 1-methoxy-4-(2-propenyl)- (9CI), [530] Benzene, 1-methoxy-4-methyl- (9CI), [1134] Benzene, 1-methoxy-4-propyl- (9CI), [1624] Benzene, 1-methyl-4-(1-methylethyl)- (9CI), [380] Benzene, 2-ethoxy- 1-methyl-4-(1-methylethyl)(9CI), [263] Benzene, 2-methoxy-1-(phenylmethoxy)-4-(1propenyl)- (9CI), [940] Benzene, 2-methoxy-4-methyl-1-(1-methylethyl)- (9CI), [1222] Benzene, 4-allyl-1,2-dimethoxy- (8CI), [649]

General Index

Benzene, 4-ethenyl-1,2-dimethoxy- (9CI), [454] Benzene, ethenyl- (CI), [1747] Benzene, hydroxy-, [1539] Benzene, m dimethoxy-(8CI), [450] Benzene, methoxy- (9CI), [99] Benzene, p-dimethoxy- (8CI), [451] Benzeneacet aldehyde, 4-(1-methylethyl) (, [969] Benzeneacetaldehyde (9CI), [1542] Benzeneacetaldehyde, 4-methyl-(9CI), [1804] Benzeneacetaldehyde, alpha-(2-furanylmethylene)- (9CI), [1556] Benzeneacetaldehyde, alpha-(2-methylpropylidene)- (9CI), [1277] Benzeneacetaldehyde, alpha-(3-methylbutylidene)- (9CI), [1276] Benzeneacetaldehyde, alpha,4-dimethyl-, [1812] Benzeneacetaldehyde, alpha-2-propenyl- (9CI), [1559] Benzeneacetaldehyde, alpha-ethylidene- (9CI), [1551] Benzeneacetaldehyde, alpha-methyl- (9CI), [1564] Benzeneacetaldehyde, cyclic acetal with 1,2,3propanetriol (9CI), [1546] Benzeneacetaldehyde, cyclic acetal with glycerol, [1546] Benzeneacetic acid (9CI), [1547] Benzeneacetic acid, (4-methoxyphenyl)methyl ester, [103] Benzeneacetic acid, 1,5-dimethyl-1-ethenyl- 4hexenyl ester, [1040] Benzeneacetic acid, 1-ethenyl-1,5-dimethyl-4hexenyl ester (9CI), [1040] Benzeneacetic acid, 1-methylethyl ester (9CI), [970] Benzeneacetic acid, 2-methoxyphenyl ester (9CI), [740] Benzeneacetic acid, 2-methylpropyl ester (9CI), [932] Benzeneacetic acid, 2-phenylethyl ester (9CI), [1534] Benzeneacetic acid, 2-propenyl ester (9CI), [59] Benzeneacetic acid, 3,7- di-methyl-6-octenyl ester (9CI), [329] Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- (9CI), [710] Benzeneacetic acid, 3,7-dimethyl-7-octenyl ester, (S)- (9CI), [1682] Benzeneacetic acid, 3-hexenyl ester, (Z)- (9CI), [815] Benzeneacetic acid, 3-methylbutyl ester (9CI), [909] Benzeneacetic acid, 3-phenyl-2-propenyl ester, [313]

1925

Benzeneacetic acid, 4-(1,1- dimethylethyl)-, methyl est, [1157] Benzeneacetic acid, 4-methylphenyl ester (9CI), [1811] Benzeneacetic acid, butyl ester, [215] Benzeneacetic acid, ethyl ester (9CI), [622] Benzeneacetic acid, hexyl ester (9CI), [834] Benzeneacetic acid, methyl ester (9CI), [1269] Benzeneacetic acid, octyl ester, [1447] Benzeneacetic acid, phenylmethyl ester, [156] Benzeneacetic acid, propyl ester (9CI), [1647] Benzenebutanal, alpha-methyl-(9CI), [1273] Benzenebutanoic acid, ethyl ester, [623] 1,3-Benzenediol (9CI), [1673] Benzeneethanamine (9CI), [1523] Benzeneethanol (9CI), [1522] Benzeneethanol, alpha- (2-methylpropyl)-(9CI), [932] Benzeneethanol, alpha,alpha-dimethyl- (9CI), [483] Benzeneethanol, alpha,alpha-dimethyl-, acetate (9CI), [482] Benzeneethanol, alpha,alpha-dimethyl-, formate (9CI), [484] Benzeneethanol, alpha-propyl-(9CI), [1644] Benzeneethanol, beta-methyl- (9CI), [1267] Benzenemethanethiol (9CI), [154] Benzenemethanol (9CI), [142] Benzenemethanol, 4-hydroxy-3-methoxy-, [1886] Benzenemethanol, 4-methoxy- (9CI), [100] Benzenemethanol, 4-methoxy-, acetate (9CI), [100] Benzenemethanol, 4-methoxy-, formate (9CI), [102] Benzenemethanol, 4-methoxy-, propanoate (9CI), [104] Benzenemethanol, alpha, 4-dimethyl- (9CI), [459] Benzenemethanol, alpha,alpha,4-trimethyl-, [1825] Benzenemethanol, alpha-ethyl- (9CI), [1562] Benzenemethanol, alpha-methyl- (9CI), [1140] Benzenemethanol, alpha-methyl-, acetate (9CI), [1139] Benzenemethanol, alpha-methyl-, formate (9CI), [1142] Benzenemethanol, alpha-methyl-, propanoate (9CI), [1144] Benzenepentanol (9CI), [1558] Benzenepropanal (9CI), [1565] Benzenepropanoic acid (9CI), [1567] Benzenepropanoic acid, alpha-acetyl-, ethyl ester, [540]

1926

Fenaroli’s Handbook of Flavor Ingredients

Benzenepropanoic acid, alpha-ethyl-, ethyl ester (9CI), [566] Benzenepropanoic acid, beta-oxo-, ethyl ester (9CI), [548] Benzenepropanoic acid, ethyl ester (9CI), [625] Benzenepropanoic acid, methyl ester (9CI), [1279] Benzenepropanol (9CI), [1563] Benzenepropanol, acetate (9CI), [1568] Benzenepropanol, alpha,alpha-dimethyl- (9CI), [1270] Benzenepropanol, alpha,alpha-dimethyl-, acetate, [1271] Benzenepropanol, alpha-ethyl-alpha-methyl(9CI), [1558] Benzenepropanol, alpha-methyl-, [1551] Benzenepropanol, alpha-methyl-, acetate (9CI), [1554] Benzenepropanol, formate (9CI), [1570] Benzenepropanol, propanoate (9CI), [1574] Benzenethiol, [135] Benzenethiol (8CI)(9CI), [135] Benzenethiol, 2,6-dimethyl- (9CI), [496] Benzenethiol, 2-ethyl-, [633] 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt, [1697] 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (9CI), [1697] 1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt (8CI), [1697] 4-(1,3-Benzodioxol-5-yl) butan-2-one, [1182] 1,3-Benzodioxol-5-ylmethyl isobutyrate, [1597] 1,3-Benzodioxole-5-carboxaldehyde (9CI), [1595] 1,3-Benzodioxole-5-methanol, acetate (9CI), [1596] Benzofuran, 2,3-dimethyl- (8CI) (9CI), [459] Benzofuran, 4,5,6,7-tetrahydro-3,6-dimethyl(9CI), [1776] 2(4H)-Benzofuranone, 5,6-dihydro-3,6-dimethyl-, (R)-, [411] 2(3H)-Benzofuranone, hexahydro-3,6-dimethyl, [438] Benzoic acid, [136], [957] Benzoic acid (8CI)(9CI), [136] Benzoic acid, 2-(methylamino)-, methyl ester (9CI), [1223] Benzoic acid, 2-amino-, 2-methylpropyl ester, [921] Benzoic acid, 2-amino-, 2-phenylethyl ester (9CI), [1524] Benzoic acid, 2-amino-, 3-phenyl-2-propenyl ester (9CI), [307] benzoic acid, 2-amino-, butyl ester (9CI), [192]

Benzoic acid, 2-amino-, cyclohexyl ester, [372] Benzoic acid, 2-amino-, ethyl ester (9CI), [546] Benzoic acid, 2-amino-, methyl ester (9CI), [1135] Benzoic acid, 2-hydroxy-, 2-methylphenyl ester, [1813] Benzoic acid, 2-hydroxy-, 2-phenylethyl ester (9CI), [1536] Benzoic acid, 2-hydroxy-, 3-methylbutyl ester (9CI), [912] Benzoic acid, 2-hydroxy-, butyl ester (9CI), [217] Benzoic acid, 2-hydroxy-, ethyl ester (9CI), [630] Benzoic acid, 2-hydroxy-, methyl ester (9CI), [1291] Benzoic acid, 2-hydroxy-, phenylmethyl ester (9CI), [158] Benzoic acid, 2-methoxy-, methyl ester (9CI), [1221] Benzoic acid, 2-methylpropyl ester (9CI), [921] Benzoic acid, 2-phenylethyl ester (9CI), [1525] Benzoic acid, 3,4,5-trihydroxy-, propyl ester (9CI), [1636] Benzoic acid, 3-hexenyl ester, (Z)-, [801] Benzoic acid, 4-hydroxy-, butyl ester (9CI), [207] Benzoic acid, 4-hydroxy-, methyl ester (9CI), [1208] Benzoic acid, 4-hydroxy-, propyl ester (9CI), [1639] Benzoic acid, 4-methoxy-, ethyl ester (9CI), [545] Benzoic acid, 4-methoxy-, methyl ester (9CI), [1132] Benzoic acid, benzyl ester (8CI), [144] Benzoic acid, ethyl ester (8CI) (9CI), [547] Benzoic acid, hexyl ester, [823] Benzoic acid, isobutyl ester (8CI), [921] Benzoic acid, isopentyl ester, [900] Benzoic acid, linalyl ester, [1033] Benzoic acid, methyl ester (8CI) (9CI), [1136] Benzoic acid, o-amino-, ethyl ester, [545] Benzoic acid, phenethyl ester (8CI), [1525] Benzoic acid, phenylmethyl ester (9CI), [144] Benzoic acid, p-hydroxy-, butyl ester (8CI), [207] Benzoic acid, p-hydroxy-, methyl ester (8CI), [1208] Benzoic acid, p-hydroxy-, propyl ester (8CI), [1639] Benzoic acid, p-methoxy-, ethyl ester, [545] Benzoic acid, propyl ester (8CI) (9CI), [1625] Benzoin, [137] Benzoin (8CI), [137] Benzoin resin, [138] Benzophenone, [139] Benzophenone (8CI), [139]

General Index

2H-1-Benzopyran-2-one (9CI), [355] 2H-1-Benzopyran-2-one, 3,4-dihydro- (9CI), [432] 2H-1-Benzopyran-2-one, 6-methyl- (9CI), [1166] Benzothiazole, [140] Benzothiazole (8CI)(9CI), [140] Benzyl 2,3-dimethylcrotonate, [147] Benzyl 2-methoxy-4-prop-1-enylphenyl ether, [940] Benzyl 2-methylcrotonate, [159] Benzyl acetate, [141] Benzyl acetoacetate, [142] Benzyl alcohol, [142] Benzyl alcohol (8CI), [142] Benzyl alcohol, alpha-ethyl- (8CI), [1562] Benzyl alcohol, alpha-methyl- (8CI), [1140] Benzyl alcohol, alpha-methyl-, acetate (8CI), [1139] Benzyl alcohol, alpha-methyl-, formate (8CI), [1142] Benzyl alcohol, alpha-methyl-, propionate (8CI), [1144] Benzyl alcohol, p, alpha-dimethyl- (8CI), [459] Benzyl alcohol, p-methoxy- (8CI), [100] Benzyl alcohol, p-methoxy-, acetate (8CI), [100] Benzyl alcohol, p-methoxy-, formate (8CI), [102] Benzyl alcohol, p-methoxy-, propionate (8CI), [104] Benzyl benzoate, [144] Benzyl butyl ether, [145] Benzyl butyrate, [145] Benzyl caproate, [151] Benzyl cinnamate, [146] Benzyl disulfide, [148] Benzyl disulfide (8CI), [148] Benzyl ether (8CI), [414] Benzyl ethyl ether, [149] Benzyl formate, [150] Benzyl hexanoate, [151] Benzyl isobutyrate, [152] Benzyl isovalerate, [153] Benzyl mercaptan, [154] Benzyl methoxyethyl acetal, [155] Benzyl methyl disulphide, [1141] Benzyl methyl sulfide, [156] Benzyl phenylacetate, [156] Benzyl propionate, [157] Benzyl salicylate, [158] Benzyl tiglate, [159] 3-Benzyl-4-heptanone, [151] Benzylbenzenecarboxylate, [144] Benzylidene acetone, [1553] Benzylideneacetone, [1553]

1927

2-Benzylideneheptanal, [77] Bergamot, [160] Bergamot oil, [160] beta-Pinene, [1586] Bflhwood creosote (fagus spp.), [129] Bicyclo (3.1.1) heptan-3-ol, 6,6-dimethyl-2-methylene-, (+/–)-, [1587] Bicyclo(2.2.1)heptan- 2-one, 1,3,3-trimethyl-, (1S)- (9CI), [653] Bicyclo(2.2.1)heptan-2-ol, 1,3,3-trimethyl-, [654] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, endo- (9CI), [170] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, exo- (9CI), [914] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, endo-, [169] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, exo(9CI), [913] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, endo-, [172] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, exo-, [915] Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, propanoate, exo- (9CI), [916] Bicyclo(2.2.1)heptan-2-one, 1,3,3-trimethyl-, (1R)- (9CI), [653] Bicyclo(2.2.1)heptan-2-one, 1,7,7-trimethyl-, (1R)-, [241] Bicyclo(2.2.1)heptane, 2,2-dimethyl-3-methylene- (9CI), [238] Bicyclo(3.1.0)hexan-2-ol, 2-methyl-5-(1-methylethyl)- (9CI), [1796] Bicyclo(3.1.1)hept-2-ene, [1585] Bicyclo(3.1.1)hept-2-ene-2-carboxaldehyde, 6,6dimethyl- (9CI), [667] Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl- (9CI), [1350] Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl-, acetate, (1S)- (9CI), [1351] Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl-, formate (9CI), [870] Bicyclo(3.1.1)heptan-3-ol, 6,6-dimethyl-2-methylene- (9CI), [1587] Bicyclo(3.1.1)heptane, 6,6-dimethyl-2-methylene- (9CI), [1586] Bicyclo(7.2.0)undec-4-ene, 4,11,11- trimethyl-8methylene-, (E)-(1R,9S)-(–)-(8CI), [268] Bicyclo(7.2.0)undec-4-ene, 4,11,11-trimethyl-8methylene-, (1R-(1alpha,4E,9beta))-, [268] Bicyclo(7.2.0)undec-4-ene, 4,11,11-tri-methyl-8methylene-, (1R-(1R*,4E,9S*))- (9CI), [269] Bicyclo(7.2.0)undec-4-ene, 8-methylne-4,11,11trimethyl-, (E)-(1r,9s)-(–)-, [269]

1928

Fenaroli’s Handbook of Flavor Ingredients

Biphenyl, [162] Biphenyl (8CI), [162] 1,1'-Biphenyl (8CI)(9CI), [162] 1,1'-Biphenyl (9CI), [162] Birch Sweet Oil, [163] Birch Tar Oil, [164] Birch, sweet, [162] Bisabolene, [164] Blackberry, [165] Blackberry Bark Extract, [166] Blackberry Fruit Extract, [166] Bois de rose, [167] Bois de Rose Oil, [167] Boldo leaves, [168] (+)-Bornan-2-one, [241] Borneol, [169] DL-Borneol, [169] Borneol, acetate (8CI), [170] Bornyl acetate, [170] Bornyl butyrate, [171] Bornyl formate, [172] Bornyl isovalerate, [173] Bornyl valerate, [174] Boronia, [174] Brominated vegetable oils, [176] Bryonia root, [176] Buchu, [177] Buchu Leaves Extract, [177] Buchu Leaves Oil, [178] Buckbean leaves, [178] Buckbean Leaves Extract, [179] Burdock, [179] Butan-1-ol, [190] Butan-3-one-2-yl butanoate, [184] Butanal (9CI), [221] Butanal, 2-ethyl- (9CI), [552] Butanal, 2-methyl- (9CI), [1157] Butanal, 3-methyl- (9CI), [1158] 1-Butanamine (9CI), [191] 1-Butanamine, 3-methyl-(9CI), [948] Butane, 1,1'-thiobis- (9CI), [219] Butane-1,3-diol, [202] Butane-1,3-dithio, [181] Butane-1-thiol, [182] Butane-2,3-dithiol, [182] Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*)-, diethyl ester (9CI), [426] Butanedioic acid, diethyl ester (9CI), [425] Butanedioic acid, dimethyl ester (9CI), [490] Butanedioic acid, disodium salt (9CI), [507] Butanedioic acid, hydroxy-, (S)-(9CI), [1049] Butanedioic acid, hydroxy-, diethyl ester, [419] 1,3-Butanediol (8CI)(9CI), [202] Butanedione, [411]

2,3-Butanedione (8CI)(9CI), [411] 1,2-Butanedithiol, [180] 1,3-Butanedithiol, [181] 2,3-Butanedithiol, [182] 2,3-Butanedithiol (8CI)(9CI), [182] Butanethioic acid, S-methyl ester (9CI), [1307] 1-Butanethiol, [182] 1-Butanethiol, 2-methyl- (8CI) (9CI), [1144] 2-Butanethiol, 3-methyl- (8CI) (9CI), [1146] Butanoic acid, [705], [709] Butanoic acid (9CI), [222] Butanoic acid, (4-methoxyphenyl)methyl ester (9CI), [101] Butanoic acid, (tetrahydro-2-furanyl)methyl ester (9CI), [1778] Butanoic acid, 1,1-dimethyl-2-phenylethyl ester (9CI), [484] Butanoic acid, 1,2,3- propanetriyl ester, [723] Butanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI), [1034] Butanoic acid, 1-ethenylhexyl ester, [1436] Butanoic acid, 1-methyl-1-(4-methly-3-cyclohexen-1-yl)ethyl ester (9CI), [1768] Butanoic acid, 1-methyl-2-phenylethyl ester (9CI), [1267] Butanoic acid, 1-methylbutyl ester, [1506] Butanoic acid, 2-, [1160] Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester (9CI), [197] Butanoic acid, 2-ethyl- (9CI), [553] Butanoic acid, 2-ethyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)- (9CI), [477] Butanoic acid, 2-methyl-, 1-methylethyl ester, [965] Butanoic acid, 2-methyl-, 2-methylbutyl ester (9CI), [1155] Butanoic acid, 2-methyl-, 2-phenylethyl ester, [1533] Butanoic acid, 2-methyl-, 3-hexenyl ester (9CI), [814] Butanoic acid, 2-methyl-, butyl ester, [214] Butanoic acid, 2-methyl-, ethyl ester (9CI), [594] Butanoic acid, 2-methyl-, hexyl ester, [833] Butanoic acid, 2-methyl-, methyl ester, [1226] Butanoic acid, 2-methyl-, octyl ester, [1445] Butanoic acid, 2-methylethyl ester, [958] Butanoic acid, 2-methylpropyl ester (9CI), [923] Butanoic acid, 2-phenylethyl ester (9CI), [1526] Butanoic acid, 3- methyl-, ammonium salt, [74] Butanoic acid, 3-(acetyloxy)-2-methyl ethyl ester, [538] Butanoic acid, 3, 7-dimethyl-2, 6-octadienyl ester, (Z)-(9CI), [1364]

General Index

Butanoic acid, 3,7-dimethyl-6-octenyl ester(9CI), [326] Butanoic acid, 3,7-dimethyl-7-octenyl ester (9CI), [1678] Butanoic acid, 3-hexenyl ester, (Z)-, [804] Butanoic acid, 3-hydroxy-, ethyl ester (9CI), [579] Butanoic acid, 3-mercapto-, ethyl ester, [591] Butanoic acid, 3-methyl- (9CI), [979] Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, endo- (9CI), [173] Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, exo- (9CI), [915] Butanoic acid, 3-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester, [1038] Butanoic acid, 3-methyl-, 1-methylethyl ester, [964] Butanoic acid, 3-methyl-, 2-furanylmethyl ester (9CI), [675] Butanoic acid, 3-methyl-, 2-hexenyl ester, (E)-, [810] Butanoic acid, 3-methyl-, 2-methylbutyl ester, [1154] Butanoic acid, 3-methyl-, 2-methylpropyl ester (9CI), [1284] Butanoic acid, 3-methyl-, 2-phenylethyl ester (9CI), [1532] Butanoic acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (9CI), [1367] Butanoic acid, 3-methyl-, 3,7-dimethyl-7-octenyl ester, (S)-(9CI), [1681] Butanoic acid, 3-methyl-, 3-hexenyl ester (9CI), [811] Butanoic acid, 3-methyl-, 3-methylbutyl ester (9CI), [906] Butanoic acid, 3-methyl-, 3-phenyl-2-propenyl ester (9CI), [312] Butanoic acid, 3-methyl-, 4-methylphenyl ester (9CI), [1810] Butanoic acid, 3-methyl-, 5-methyl-2-(1-methylethyl)cyclohexyl ester (9CI), [1091] Butanoic acid, 3-methyl-, cyclohexyl ester (9CI), [375] Butanoic acid, 3-methyl-, ethyl ester (9CI), [586] Butanoic acid, 3-methyl-, hexyl ester, [831] Butanoic acid, 3-methyl-, methyl ester (9CI), [1216] Butanoic acid, 3-methyl-, octyl ester (9CI), [1445] Butanoic acid, 3-methyl-, phenylmethyl ester (9CI), [153] Butanoic acid, 3-methyl-, propyl ester, [1642] Butanoic acid, 3-methylbutyl ester (9CI), [901]

1929

Butanoic acid, 3-oxo-, 2- methylpropyl ester, [918] Butanoic acid, 3-oxo-, 3,7-dimethyl-2,6-octadienyl ester, (E), [703] Butanoic acid, 3-oxo-, butyl ester (9CI), [189] Butanoic acid, 3-oxo-, ethyl ester (9CI), [537] Butanoic acid, 3-oxo-, phenylmethyl ester (9CI), [142] Butanoic acid, 3-phenyl-2-propenyl ester (9CI), [309] Butanoic acid, butyl ester (9CI), [196] Butanoic acid, cyclohexyl ester (9CI), [373] Butanoic acid, decyl ester (9CI), [407] Butanoic acid, ethyl ester (9CI), [552] Butanoic acid, heptyl ester, [770] Butanoic acid, hexyl ester, [826] Butanoic acid, methyl ester (9CI), [1159] Butanoic acid, octyl ester (9CI), [1440] Butanoic acid, pentyl ester (9CI), [76] Butanoic acid, phenylmethyl ester (9CI), [145] Butanoic acid, propyl ester, [1626] 1-Butanol (9CI), [190] 1-Butanol, 2-methyl-, acetate (8CI) (9CI), [1151] 2-Butanol, 2-methyl-4-phenyl-, [1270] 2-Butanol, 3-methyl- (8CI) (9CI), [1147] 1-Butanol, 3-methyl- (9CI), [898] 1-Butanol, 3-methyl-, acetate (9CI), [897] 1-Butanol, 3-methyl-, benzoate (9CI), [900] 1-Butanol, 3-methyl-, formate (9CI), [902] 1-Butanol, 3-methyl-, propanoate (9CI), [910] 2-Butanone, [183] 2-Butanone, 1-(methylthio)- (8CI) (9CI), [1305] 2-Butanone, 1-hydroxy- (8CI) (9CI), [853] 2-Butanone, 3-hydroxy-4-phenyl, [879] 2-Butanone, 3-mercapto- (9CI), [1096] 2-Butanone, 4-(p-hydroxyphenyl)- (8CI), [879] 2-Butanone, 4-(1,3-benzodioxol-5-yl)-(9CI), [1182] 2-Butanone, 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)- (8CI)(9CI), [410] 2-Butanone, 4-(2,6,6-trimethyl-1-cyclohexen-1yl)-, [436] 2-Butanone, 4-(2,6,6-trimethyl-2-cyclohexen-1yl)-, [435] 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)(8CI) (9CI), [1918] 2- Butanone, 4-(4-hydroxyphenyl)- (9CI), [879] 2-Butanone, 4-(4-methoxyphenyl)- (9CI), [1122] 2-Butanone, 4-(4-methylphenyl)-, [1807] 2-Butanone, 4-(methylthio)- (8CI)(9CI), [1306] 2-Butanone, 4-(p-methoxyphenyl)- (6CI, 7CI, 8CI), [1122] 2-Butanone, 4,4'-thiobis- (9CI), [415] 2-Butanone, 4,4-dimethoxy-(9CI), [1468]

1930

Fenaroli’s Handbook of Flavor Ingredients

1-2-Buten(2,6,6-Trimethyl-2-Cyclohexen-1-yl)1-one, [384] 2-Buten-1-ol, 3-methyl- (8CI) (9CI), [1150] 2-Buten-1-one, 1-(2,6,6-trimethyl-1, 3-cyclohexadien-1-yl)-(8CI) (9CI), [1825] 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen1-yl)- (9CI), [1831] 2- Buten-1-one, 1-(2,6,6-trimethyl-3-cyclohexen-1-yl)- (9CI), [385] 1-Buten-1-yl methyl sulfide, [185] 3-Buten-2-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1yl)-, [889] 3-Buten-2-ol, 4-(2,6,6-trimethyl-2-cyclohexen-1yl)-, [888] 3-Buten-2-ol, 4-phenyl-, [1552] 3-Buten-2-one, 3-methyl-4-(2,6,6-trimethyl-2cyclohexen-1-yl)- (8CI) (9CI), [946] 3-Buten-2-one, 3-methyl-4-phenyl- (8CI) (9CI), [1271] 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2-cyclohexen-1-yl)-, [896] 3-Buten-2-one, 4-(2,5,6,6-tetramethyl-2-cyclohexen-1-yl)-, cis-, [896] 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen- 1-yl)- (8CI) (9CI), [891] 3-Buten-2-one, 4-(2-furanyl)-(9CI), [684] 3-Buten-2-one, 4-(2-furyl)-(8CI), [684] 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)(8CI) (9CI), [1888] 3-Buten-2-one, 4-phenyl- (8CI) (9CI), [1553] 3-Buten-2-one,4-(2,2-dimethyl-6-methylenecyclohexyl)- (8CI) (9CI), [892] 2-Butenal, 2-methyl-, (E)- (9CI), [1147] 2-Butenal, 3-methyl- (9CI), [1148] 2-Butenedioic acid (E)- (9CI), [670] (E)-2-Butenoic Acid, [185] 2-Butenoic acid, 2-methyl-, (E)- (9CI), [1149] 2-Butenoic acid, 2-methyl-, (3Z)-3-hexenyl ester, (2E)- (9CI), [813] 2-Butenoic acid, 2-methyl-, 2-methylpropyl ester, (Z)- (9CI), [920] 2-Butenoic acid, 2-methyl-, 2-phenylethyl ester, (E)-, [1538] 2-Butenoic acid, 2-methyl-, 2-propenyl ester, (E), [63] 2-Butenoic acid, 2-methyl-, ethyl ester, (E)(9CI), [634] 2-Butenoic acid, 2-methyl-, phenethyl ester, [1538] 2-Butenoic acid, 2-methyl-, phenylmethyl ester, (E)- (9CI), [159] 2-Butenoic acid, 2-methylpropyl ester (9CI), [922] 2-Butenoic acid, 3-methyl- (9CI), [1167]

2-Butenoic acid, 3-methyl-, 2-phenylethyl ester (9CI), [1537] 2-Butenoic acid, ethyl ester, (E)- (9CI), [555] 2-Butenoic acid, hexyl ester (9CI), [826] 1-2-Butenone(2,6,6-Trimethyl-2-Cyclohexen-1yl), [384] Butter acids, [186], [395], [785], [1001], [1348], [1417], [1448], [1478] Butter esters, [187], [552], [558], [571], [574], [588], [611], [614], [615], [618], [620] Butter starter distillate, [188] Butyl 10-undecenoate, [219] Butyl 2-decenoate, [201] Butyl 2-methylbutyrate, [214] Butyl 4-hydroxybenzoate, [207] n-Butyl 4-oxopentanoate, [213] Butyl acetate, [189] Butyl acetoacetate, [189] Butyl alcohol, [190] Butyl alcohol (8CI), [190] Butyl anthranilate, [192] Butyl butyrate, [196] n-Butyl butyrate, [196] Butyl butyryllactate, [197] Butyl caprylate, [206] Butyl cinnamate, [199] Butyl ethyl disulfide, [203] Butyl ethyl malonate, [204] Butyl formate, [205] n-Butyl formate, [205] Butyl heptanoate, [206] Butyl hexanoate, [206] Butyl isobutyrate, [209] Butyl isovalerate, [210] Butyl lactate, [211] Butyl laurate, [212] Butyl levulinate, [213] Butyl mercaptan, [182] Butyl o-butyryllactate, [197] Butyl phenylacetate, [215] Butyl p-hydroxy benzoate, [207] Butyl p-hydroxybenzoate, [207] Butyl propionate, [216] Butyl salicylate, [217] Butyl stearate, [218] Butyl sulfide, [219] Butyl sulfide (8CI), [219] Butyl undec-10-enoate, [219] Butyl valerate, [220] n-Butyl valerate, [220] 2-(2-Butyl)-4,5-dimethyl-3-thiazoline, [201] 2-Butyl-2-butenal, [196] 3-sec-Butyl-2-methoxypyrazine, [1120] n-Butyl-2-methylbutyrate, [214]

General Index

2-sec-Butyl-4, 5-dimethyl-2,5-dihydrothiazole, [201] tert-Butyl-4-methoxyphenol, [193] 2-Butyl-5- or 6-keto-1,4-dioxane, [211] Butylamine, [191] Butylamine (8CI), [191] Butylated hydroxyanisole, [193] Butylated hydroxytoluene, [194] sec-Butylcarbinol, [1153] α-Butylcinnamaldehyde, [198] 2-sec-Butylcyclo-hexan-1-one, [200] 2-sec-Butylcyclohexanone, [200] 1,3-Butylene glycol, [202] Butylene glycol, [202] 3-Butylidenephthalide, [208] Butylidenephthalide, [208] 7-Butyloxepan-2-one, [392] Butylparaben, [207] 3-Butylphthalide, [215] 3-N-Butylphthalide, [215] 6-Butyltetrahydro-2H-pyran-2-one, [876] 2-sec-Butylthiazole, [1287] Butyraldehyde, [221] Butyraldehyde, 2-ethyl- (8CI), [552] Butyraldehyde, 2-methyl- (8CI), [1157] Butyraldehyde, 3-methyl-, [1158] Butyric, [407] n-Butyric acid, [222] Butyric acid, 1,5-dimethyl-1-vinyl-4-hexenyl ester (8CI), [1034] Butyric acid, 1-vinylhexyl ester, [1436] Butyric acid, 2-ethyl- (8CI), [553] Butyric acid, 2-methyl- (8CI), [1160] Butyric acid, 2-methyl-, ethyl ester (8CI), [594] Butyric acid, 2-methyl-, hexyl ester, [833] Butyric acid, 2-methyl-, phenethyl ester (8CI), [1533] Butyric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- (8CI), [705] Butyric acid, 3,7-dime-thyl-6-octenyl ester(8CI), [326] Butyric acid, alpha,alpha-dimethylphenethyl ester, [484] Butyric acid, benzyl ester (8CI), [145] Butyric acid, butyl ester (8CI), [196] Butyric acid, cinnamyl ester (8CI), [309] Butyric acid, cyclohexyl ester (8CI), [373] Butyric acid, decyl ester (8CI), [407] Butyric acid, ester with butyl lactate (8CI), [197] Butyric acid, ethyl ester (8CI), [552] Butyric acid, hexyl ester, [826] Butyric acid, isobutyl ester (8CI), [923] Butyric acid, isopentyl ester (8CI), [901] Butyric acid, isopropyl ester, [958]

1931

Butyric acid, methyl ester (8CI), [1159] Butyric acid, octyl ester (8CI), [1440] Butyric acid, pentyl ester (8CI), [76] Butyric acid, phenethyl ester (8CI), [1526] Butyric acid, p-methoxybenzyl ester (8CI), [101] Butyric acid, propyl ester, [1626] Butyrin, [723] Butyrin, tri, [723] γ-Butyrolactone, [223] Butyryl triglyceride, [723]

C Cacao (cocoa), [225] Cade, [226] Cade Oil, [226] Cadinene, [227] Caffeine, [228] Caffeine (8CI), [228] Cajeput, [230] Cajeput Oil, [230] Calamus (prohibited), [231] Calamus Oil (Prohibited), [232] Calcium acetate, [233] Calcium di(acetate), [233] Calcium phosphate, tribasic, [1818] Calumba root, [234] Calumba Root Extract, [234] Camomile flower (chamomile), [234], [236] Camomile Flower English Oil, [237] Camomile Flower Hungarian Oil, [235] Camphene, [238] Camphene (8CI), [238] Campholene acetate, [239] α-Campholenic alcohol, [240] alpha-Campholenic alcohol, [240] (+)-Camphor, [241] d-Camphor, [241] d-Camphor, [241] Camphor Japanese White Oil, [243] Camphor Oil Formosan Ho-Sho Leaves, [244] Camphor, (1R,4R)-(+)-, [241] Camphor, tree, [242] Cananga Oil, [245] Candelilla wax (wax from stems and branches of euphorbia cerifera), [245] Capers, [246] Capric acid, [395] Caproic acid, [785] Caprylic acid, [1417] Caprylic alcohol, [1418] Caprylic aldehyde, [1414] Capsaicin, [867] Capsaicin (in oleoresin of capsicum), [867]

1932

Fenaroli’s Handbook of Flavor Ingredients

Capsaicine, [867] Capsicum, [247] Capsicum Extract, [248] Capsicum Oleoresin, [248] Caramel, [249] Caramel (color), [249] Caramel liquid, [249] Caramel powder, [249] Caramel, color, [249] Caraway, [250] Caraway Oil, [251] Caraway, black, [252] Carbolic oil, [1539] Carboxymethyl cellulose, [252] 2-Carboxyphenol, [850] 4-Carboxyphenol, [851] Cardamom, [254] Cardamom Oleoresin, [255] Cardamom Seed Oil, [255] 3-Carene, [256] Carmine, [257], [345] Carminic acid, [345] Carob bean, [258] Carob Bean Extract, [259] Carob Bean Gum, [259] Carob gum (9CI), [259] Carrot, [260] Carrot Oil, [261] Carvacrol, [262] Carvacrol (8CI), [262] Carvacryl ethyl ether, [263] Carveol, [263] 4-Carvomenthenol, [264] Carvone, [265] l-Carvone, [265] Carvyl acetate, [267] Carvyl propionate, [268] l-Carvyl propionate, [268] β-Caryophyllene, [268] beta-Caryophyllene, [269] Caryophyllene, [269] Caryophyllene alcohol, [270] Caryophyllene alcohol acetate, [270] Cascara Bitterless Extract, [272] Cascara sagrada, [271] Cascarilla, [272] Cascarilla Bark Extract, [273] Cascarilla Bark Oil, [273] Cassie, [274] Cassie Absolute, [274] Castor, [275] Castor Oil, [276] Castroreum, [276] Castroreum Extract, [277]

Castroreum Liquid, [278] Catechu black (powder), [278] Catechu Black Extract, [279] Cedar Leaf Oil, [280] Cedar white, [279] Cedar Wood Oil Alcohols, [281] Cedarwood Oil Terpenes, [281] Celery (seed), [282] Celery Seed Extract, [283] Celery Seed Extract Solid, [283] Celery Seed Oil, [284] Celery Seed Oleoresin, [285] Cellulose, carboxymethyl ether (8CI)(9CI), [252] Centaury, [285] Cetyl alcohol, [775] Cherry Bark Wild Extract, [289] Cherry laurel leaves, [286] Cherry Laurel Oil, [286] Cherry Laurel Water, [287] Cherry Pits Extract, [288] Cherry sweet and sour, [287] Cherry wild, [288] Chervil, [290] Chervil Extract, [290] Chestnut leaves, [291] Chestnut Leaves Extract, [291] Chestnut Leaves Extract Solid, [292] Chestnut tannin, [1754] Chicory, [292] Chicory Extract, [293] Chirata, [293] Chirata Extract, [294] Chives, [294] Cinchona, [295] Cinchona Bark Red, [295] Cinchona Bark Red Extract, [296] Cinchona Bark Yellow, [296] Cinchona Extract, [297] Cinchonan-9-ol, 6'-methoxy-, (8alpha,9R)-, sulfate (1:1) (salt) (9CI), [1668] Cinchonan-9-ol, 6'-methoxy-, (8alpha,9R)-, sulfate (2:1) (salt), dihydrate, [1669] Cinchonan-9-ol, 6'-methoxy-, monohydrochloride, (8-alpha,9R)- (9CI), [1668] Cinchonan-9-ol, 6'-methoxy-, monohydrochloride, dihydrate, (8alpha,9R)-, [1668] 1,4-Cineole, [298] Cineole (1,8-cineole), [642] Cinnamal, [299] Cinnamaldehyde, [299] Cinnamaldehyde (8CI), [299] Cinnamaldehyde ethylene glycol acetal, [300] Cinnamaldehyde, alpha-butyl- (8CI), [198] Cinnamaldehyde, alpha-hexyl- (8CI), [823]

General Index

Cinnamaldehyde, alpha-methyl- (8CI), [1162] Cinnamaldehyde, alpha-pentyl- (8CI), [77] Cinnamaldehyde, o-methoxy- (8CI), [1115] Cinnamaldehyde, p-methoxy- (8CI), [1116] Cinnamic acid, [301] Cinnamic acid (8CI), [301] Cinnamic acid, 1,5-dimethyl-1-vinyl- 4-hexenyl ester (8CI), [1034] Cinnamic acid, 3-phenylpropyl ester (7CI, 8CI), [1569] Cinnamic acid, benzyl ester (8CI), [146] Cinnamic acid, cinnamyl ester (8CI), [310] Cinnamic acid, ethyl ester (8CI), [554] Cinnamic acid, isobutyl ester (8CI), [924] Cinnamic acid, isopropyl ester, [959] Cinnamic acid, linalyl ester, [1035] Cinnamic acid, methyl ester (8CI), [1163] Cinnamic acid, phenethyl ester (8CI), [1527] Cinnamic acid, propyl ester (8CI), [1627] Cinnamic aldehyde, [299] Cinnamon, [302] Cinnamon Bark Extract, [303] Cinnamon Bark Oil, [303] Cinnamon Bark Oleoresin, [304] Cinnamon Flowers, [304] Cinnamon Leaf Oil, [305] Cinnamyl acetate, [306] Cinnamyl alcohol, [307] Cinnamyl alcohol (8CI), [307] Cinnamyl alcohol, acetate (8CI), [306] Cinnamyl alcohol, alpha-pentyl-, acetate, [79] Cinnamyl alcohol, benzoate (8CI), [308] Cinnamyl alcohol, formate (8CI), [311] Cinnamyl alcohol, propionate (8CI), [314] Cinnamyl anthranilate, [307] Cinnamyl anthranilate -- prohibite, [307] Cinnamyl anthranilate (prohibited), [307] Cinnamyl benzoate, [308] Cinnamyl butyrate, [309] Cinnamyl cinnamate, [310] Cinnamyl formate, [311] Cinnamyl isobutyrate, [311] Cinnamyl isovalerate, [312] Cinnamyl phenylacetate, [313] Cinnamyl propionate, [314] Citral (neral), [315] Citral diethyl acetal, [316] Citral dimethyl acetal, [317] Citral propylene glycol acetal, [318] Citric acid, [318] Citric acid (8CI), [318] Citric acid, tributyl ester, acetate (8CI), [1817] Citric acid, triethyl ester (8CI), [1822] Citronella, [320]

Citronella Oil, [321] Citronellal, [321] Citronellic acid, [322] Citronellol, [323] Citronelloxyacetaldehyde, [329] Citronellyl acetate, [325] Citronellyl butyrate, [326] Citronellyl formate, [327] Citronellyl isobutyrate, [328] Citronellyl oxyacetaldehyde, [329] Citronellyl phenylacetate, [329] Citronellyl propionate, [330] Citronellyl valerate, [331] Citrus peel, [332] Citrus Peel Extract, [332] Civet, [333] Civet Absolute, [333] Clary, [334] Clary Oil, [335] Clove Bud Extract, [337] Clove Bud Oil, [337] Clove Bud Oleoresin, [338] Clove Leaf Oil, [339] Clove Stem Oil, [340] Clover, [341] Clover Extract, [342] Clover Oil, [342] Clover Tops Red Extract, [342] Cloves, [335] Coca, [343] Coca Leaf Extract, [343] Cochineal, [344] Cochineal Extract, [345] Cocoa Extract, [225] Coffee (concentrate pure), [345] Coffee Extract, [346] Coffee Extract Solid, [347] Cognac Green Oil, [348] Cognac oil, [347] Cognac White Oil, [348] Cognac, green, oil, [348] Conyrin, [1649] Copaiba, [349] Copaiba Oil, [350] Coriander, [350] Coriander Oil, [351] Cork oak, [352] Corn silk, [352] Costmary, [353] Costus, [354] Costus Root Oil, [354] Coumarin (8CI), [355] Coumarin (prohibited), [355] Coumarin, 6-methyl- (8CI), [1166]

1933

1934

Fenaroli’s Handbook of Flavor Ingredients

Creosol, [1119] Creosote, [129] Creosote, wood, [129] 2-Cresol, [357] 3-Cresol, [356] 4-Cresol, [358] m-Cresol, [356] o-Cresol, [357] p-Cresol, [358] m-Cresol (8CI), [356] o-Cresol (8CI), [357] p-Cresol (8CI), [358] p-Cresol, alpha-ethoxy-2-methoxy, [1885] p-Cresol, 2,6-di-tert-butyl-(8CI), [194] Cresol, o-, [357] m-Cresylic acid, [356] o-Cresylic acid, [357] p-Cresylic acid, [358] Crotonaldehyde, 2-methyl-, (E)- (8CI), [1147] Crotonaldehyde, 3-methyl- (8CI), [1148] alpha-Crotonic acid ethyl ester, [555] Crotonic acid, 2-methyl-, (E)- (8CI), [1149] Crotonic acid, 2-methyl-, ethyl ester, (E)- (8CI), [634] Crotonic acid, 3-methyl- (8CI), [1167] Crotonic acid, ethyl ester, (E)-, [555] Crotonic acid, hexyl ester (8CI), [826] Cubeb, [359] Cubeb Oil, [360] 3-(p-Cumenyl)propionaldehyde, [971] Cumin, [361] Cumin Oil, [362] Cuminaldehyde, [362] Curacao peel, [363] Curacao Peel Extract, [364] Curacao Peel Oil, [364] Currant black (leaves), [365] Currant Buds Black Absolute, [366] Currant Juice Black, [366] beta-Cycloamylose, [367] beta-Cyclodextrin, [367] Cycloheptaamylose, [367] Cycloheptadeca- 9-en-1-one, [368] Cycloheptadeca-9-en-1-one, [368] (Z)-9- Cyclohepta-decen-1-one, [368] 9-Cycloheptadecen-1-one, [368] 9-Cycloheptadecen-1-one, (Z)- (8CI, 9C, [368] Cycloheptaglucan, [367] Cycloheptaglucosan, [367] 1,3-Cyclohexadiene, 1-methyl- (8CI) (9CI), [1167] 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (8CI) (9CI), [1826] Cyclohexane acetic acid, [369]

Cyclohexaneacetic acid (8CI)(9CI), [369] Cyclohexanecarboxamide, n-ethyl-5-methyl-2(1-methylethyl)- (9CI), [585] Cyclohexanecarboxylic acid, [369] Cyclohexanecarboxylic acid, ethyl ester (8CI) (9CI), [556] Cyclohexanecarboxylic acid, methyl ester, [1169] 1,2-Cyclohexanedione, 3-methyl- (8CI) (9CI), [1168] Cyclohexaneethanol, acetate (8CI)(9CI), [370] Cyclohexaneethyl acetate, [370] Cyclohexanemethanol,2-hydroxy-alpha,alpha,4trimethyl-, [1073] Cyclohexanepropanoic acid, ethyl ester (9CI), [557] Cyclohexanepropionic acid, ethyl ester (8CI), [557] Cyclohexanol, 2-methyl-5-(1-methylethenyl)(9CI), [430] Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate, (1-alpha,2-beta,5-alpha)- (9CI), [431] Cyclohexanol, 5- methyl-2-(1-methylethenyl)-, (1R-(1alpha,2beta,5alpha))-, [975] Cyclohexanol, 5-methyl-2-(1-methylethenyl)-, acetate, [977] Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1alpha,2beta,5alpha)- (9CI), [1081] Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S(1alpha,2alpha, 5beta))- (9CI), [1357] Cyclohexanone, [371] Cyclohexanone, 2-(1-mercapto-1-methylethyl)5-methyl- (9CI), [1075] Cyclohexanone, 2-(1-methylpropyl)- (9CI), [200] Cyclohexanone, 2,2,6-trimethyl-(8CI) (9CI), [1828] Cyclohexanone, 2-sec-butyl- (8CI), [200] Cyclohexanone, 5-methyl-2-(1-methylethenyl)-, trans-(9 CI), [976] Cyclohexanone, 5-methyl-2-(1-methylethyl)-,, [1085] Cyclohexanone, 5-methyl-2-(1-methylethyl)-, cis- (9CI), [946] Cyclohexanone, 5-methyl-2-(1-methylethylidene)-, (R)- (9CI), [1651] 2-Cyclohexen-1-ol, 2-methyl-5- (1-methylethenyl)-, propanoate, [268] 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-(9CI), [263] 2-Cyclohexen-1-ol, 2-methyl-5-(1-methyl-ethenyl)-, acetate(9CI), [267]

General Index

2-Cyclohexen-1-ol, 3-methyl-6-(1-methylethyl)(9, [1077] 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)(9CI), [264] 2-Cyclohexen-1-one, 2-hydroxy-3, 5,5-trimethy, [880] 2-Cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (R)-, [265] 2-Cyclohexen-1-one, 3,5,5-trimethyl- (8CI) (9CI), [950] 2-Cyclohexen-1-one, 3-methyl- (8CI) (9CI), [1172] 2-Cyclohexen-1-one, 3-methyl-5-propyl- (8CI) (9CI), [1282] Cyclohexene, 1-methyl-4-(1-methyl ethenyl)-, (+/–)- (9CI), [1025] Cyclohexene, 1-methyl-4-(1-methylethylidene)-, [1765] Cyclohexene, 4-(1,5-dimethyl-4-hexenylidene)1-methyl-(9CI), [164] 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl- (8CI) (9CI), [1830] 3-Cyclohexene-1-acetaldehyde, alpha,4-dimethyl- (8CI) (9CI), [1076] 1-Cyclohexene-1-acetaldehyde, 2,6,6-trimethyl(8CI) (9CI), [1829] 3-Cyclohexene-1-menthol, alpha,alpha4-trimethyl, [1764] 3-Cyclohexene-1-menthol, alpha,alpha4-trimethyl (9CI), [1764] 3-Cyclohexene-1-methanol, α,α,4-trimethyl-, acetate, [1766] 3-Cyclohexene-1-methanol, alpha,alpha,4-trimethyl-, formate (9CI), [1770] 1-Cyclohexene-1-methanol, 4-(1-methylethenyl)- (9CI), [1069] 1-Cyclohexene-1-propanol, α-2,6,6-tetramethyl(8CI)(9CI), [434] Cyclohexyl acetate, [372] Cyclohexyl anthranilate, [372] Cyclohexyl butyrate, [373] Cyclohexyl cinnamate, [374] Cyclohexyl formate, [375] Cyclohexyl isovalerate, [375] Cyclohexyl propionate, [376] Cyclohexylacetic acid, [369] 2-Cyclohexylethyl acetate, [370] Cyclohexylmethyl pyrazine, [377] (Cyclohexylmethyl)pyrazine, [377] Cycloionone, [378] Cyclomaltoheptaose, [367] Cyclopentadecanolide, [1493]

1935

Cyclopentaneacetic acid, 3-oxo-2-(2-pentenyl)-, methyl ester, (1R-(1alpha,2beta(Z)))- (9CI), [1217] Cyclopentaneacetic acid, 3-oxo-2-pentyl-, methyl ester (8CI) (9CI), [1178] 1,2-Cyclopentanedione, 3,4-dimethyl- (8CI) (9CI), [462] 1,2-Cyclopentanedione, 3,5-dimethyl- (8CI) (9CI), [461] 1,2-Cyclopentanedione, 3-methyl- (8CI) (9CI), [1173] Cyclopentanethiol, [378] Cyclopentanethiol (8CI)(9CI), [378] Cyclopentanone, [379] Cyclopentanone, 2-hexylidene- (8CI) (9CI), [830] 5H-Cyclopentapyrazine, 6,7-dihydro-5-methyl(8CI) (9CI), [1177] 2-Cyclopenten-1-one, 2-methyl-3-(2-pentenyl)(9CI), [944] 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4-methyl- (9CI), [580] 2-Cyclopenten-1-one, 3-methyl- (8CI) (9CI), [1174] 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl, [1832] 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl, (R)- (8CI) (9CI), [1832] p-Cymen-3-ol, [1800] 4-Cymene, [380] p-Cymene, [380] p-Cymene (8CI), [380] Cysteine, [381] L-Cysteine, [381] Cysteine, L-, [381]

D Daidai peel oil, [383] 8-Damascone, [385] α-Damascone, [384] δ-Damascone, [385] delta-Damascone, [385] Damiana (leaves), [383] Dandelion, [385] Dandelion Fluid Extract, [386] Dandelion Root Extract Solid, [387] Davana, [387] Davana Oil, [388] trans, trans-2,4-Decadien-1-al, [388] (E,E)-2,4-Decadien-1-ol, [389] 2-trans, 4-trans-Decadienal, [388] 2,4 -Decadienal, (E,E)- (8CI)(9CI), [388]

1936

Fenaroli’s Handbook of Flavor Ingredients

2,4-Decadienoic acid, ethyl ester, (E,Z)- (8CI) (9CI), [558] (1S-(1alpha,4alpha,4alpha,6alpha,8abeta))Decahydro-4-isopropyl-1,6-dimethylnaphthalene, didehydro derivative, [227] δ-Decalactone, [391] ε-Decalactone, [392] epsilon-Decalactone, [392] γ-Decalactone, [390] Decaldehyde, [393] Decan-1-ol, [396] Decanal, [393] Decanal (8CI)(9CI), [393] Decanal dimethyl acetal, [394] Decanal, dimethyl acetal (8CI), [394] Decanal, dimethylacetal, [394] Decanaldehyde, [393] Decane, 1,1-dimethoxy- (9CI), [394] Decanedioic acid, dibutyl ester (9CI), [416] Decanedioic acid, diethyl ester (9CI), [424] Decanoic acid, [395] Decanoic acid (8CI)(9CI), [395] Decanoic acid, 5- hydroxy-, monoester with 1,2, 3-p, [724] Decanoic acid, ethyl ester (8CI)(9CI), [558] 1-Decanol, [396] 3-Decanol, [397] n-Decanol, [396] 1-Decanol (9CI), [396] 3-Decanone, [397] 3-Decen-2-one, [404] 3-Decen-2-one (8CI)(9CI), [404] 1-Decen-3-ol, [403] 2-Decenal, [398] 4-Decenal, [399] 9-decenal, [400] 2-Decenal (8CI)(9CI), [398] 4-Decenal (8CI)(9CI), [399] 5- and 6-Decenoic acid, [402] 9-Decenoic acid, [403] (E)-2-decenoic acid, [400] 4-decenoic acid, [401] 2-Decenoic acid, butyl ester (8CI)(9CI), [201] 2-Decenoic acid, ethyl ester, (E)- (8CI) (9CI), [560] 4-Decenoic acid, ethyl ester, (E)- (9CI), [560] cis-4-Decenyl acetate, [405] Decyl acetate, [406] n-Decyl alcohol, [396] Decyl alcohol (8CI), [396] Decyl butyrate, [407] Decyl propionate, [408] Deertongue, [408] Deertongue Solid Extract, [409]

Dehydrodihydroionol, [409] Dehydro-dihydroionone, [410] Dehydrodihydroionone, [410] Dehydro-menthofurolactone, [411] Dehydromenthofurolactone, [411] 6-Deoxy-L-mannose, [1674] Di (butan-3-one-1-yl) sulfide, [415] 1,2-(Di(1'-ethoxy)ethoxy)propane, [418] Di-(butan-3-one-1-yl) sulfide, [415] 2,6-Di-tert-butyl-p-cresol, [194] 1,2-Di[(1-Ethoxy)-ethoxy]propane, [418] Diacetyl, [411] Diallyl polysulfides, [413] Diallyl sulfide, [61] Diallyl trisulfide, [413] Diallyl trisulphide, [413] 1,4-Diazabenzene, [1652] 1,4-Diazine, [1652] p-Diazine, [1652] Dibenzyl disulphide, [148] Dibenzyl ether, [414] Dibutyl sebacate, [416] 4,4-Dibutyl-γ-butyrolactone, [416] 4,4-Dibutyl-gamma-butyrolactone, [416] 5,5-Dibutyldihydrofuran-2(3H)-one, [416] Dicyclohexyl disulfide, [417] 1,1-Diethoxy-trans-2-hexene, [791] 8,8-Diethoxy-2,6-dimethyloctan-2-ol, [855] 1,1-Diethoxy-3,7-dimethylocta-2,6-diene, [316] Diethyl malate, [419] Diethyl malonate, [420] Diethyl sebacate, [424] Diethyl succinate, [425] Diethyl sulfide, [425] Diethyl tartrate, [426] Diethyl trisulfide, [428] (+/-)-cis- and trans-3,5-Diethyl-1,2,4-trithiolane, [429] 3,5-diethyl-2-methylpyrazine, [421] 2,5 diethyl-3-methylpyrazine, [421] 2,3-Diethyl-5-methylpyrazine, [422] 2,3-Diethylpyrazine, [423] 2,5-diethyltetrahydro- (9CI), [427] 2,5-Diethyltetrahydrofuran, [427] Difurfuryl ether, [429] 2,3-Dihydro-2,2,6-trimethylbenzaldehyde, [1826] 6,7-dihydro-2,3-dimethyl-5h-cyclopentapyrazine, [433] 2,5-Dihydro-2-isobutyl-4,5-dimethylthiazole, [471] S-(4,5-Dihydro-2-methyl-3-furyl) ethanethioate, [1302]

General Index

5,7-Dihydro-2-methylthieno (3,4-d)pyrimidine, [438] 5,7-Dihydro-2-methylthieno(3,4d)pyrimidine, [438] Dihydro-2-methylthiophen-3(2H)-one, [1297] 4,5-Dihydro-3(2H) thio-phenone, [441] 4,5-Dihydro-3-(2h)thiophenone, [441] 3,6-Dihydro-4-methyl-2-(2-methyl-1-propenyl)(9CI), [437] 3,6-Dihydro-4-methyl-2-(2-methylpropen-1-yl)2H-pyran, [437] 3,6-Dihydro-4-methyl-2-(2-methylpropen-1-yl)2h-pyran, [437] 6,7-Dihydro-5- methyl-5H-cyclopentapyrazine, [1177] Dihydro-5-heptyl-2(3H)-furanone, [1856] Dihydro-5-octylfuran-2(3H)-one, [513] Dihydro-5-pentyl-2(3H)-furanone, [1377] Dihydro-α-ionone, [435] Dihydro-alpha-ionone, [435] Dihydro-beta-ionone, [436] Dihydro-β-ionol, [434] Dihydro-β-ionone, [436] Dihydrocarveol, [430] Dihydrocarvyl acetate, [431] 3,4-Dihydrocoumarin, [432] Dihydrocoumarin, [432] (+/-)-Dihydrofarnesol, [434] (+/-)-Dihydromintlactone, [438] Dihydronootkatone, [440] Dihydrosafrole (prohibited), [439] Dihydrothiophen-3(2H)-one, [441] 2,3-Dihydrotoluene, [1167] 2,5-Dihydroxy-1,4-dithiane, [444] 1,3-Dihydroxy-2-propanone, [442] 1,3-Dihydroxyacetone, [442] Dihydroxyacetone, [442] Dihydroxyacetophenone, [444] 2,4-Dihydroxybenzoic acid, [443] Diisobutyl carbinol, [467] Diisobutyl ketone, [467] Diisopropyl disulfide, [445] Diisopropyl trisulfide, [446] Dill, [447] Dill indian (seed), [449] Dill Oil, [448] Dill Seed Oil, Indian Type, [449] 3,4-Dimethoxy-1-vinylbenzene, [454] 1,1-Dimethoxy-2-phenylethane, [1544] 1,1-Dimethoxy-3,7-dimethylocta-2,6-diene, [317] 3,5-Dimethoxy-4-hydroxybenzaldehyde, [861] 2,6-Dimethoxy-4-propylphenol, [1628] 1,2-Dimethoxybenzene, [452]

1937

1,3-Dimethoxy-benzene, [450] 1,4-Dimethoxybenzene, [451] m-Dimethoxybenzene, [450] p-Dimethoxybenzene, [451] p-Dimethoxybenzene, [451] 4,4-Dimethoxybutanone, [1468] 1,1-Dimethoxydecane, [394] 1,1-Dimethoxyethane, [452] 1,1-Dimethoxyheptane, [752] (2-(Dimethoxymethyl)-1-heptenyl)benzene, [78] 2,6-Dimethoxyphenol, [453] alpha, alpha-Di-methoxytoluene, [133] Dimethyl disulfide, [1180] Dimethyl disulphide, [1180] 4-(1,1-dimethyl) ethyl phenol, [463] 2,6-Dimethyl octanal, [477] p-α-Dimethyl styrene, [489] Dimethyl succinate, [490] Dimethyl sulfide, [1293] Dimethyl sulphide, [1293] 4,5-Dimethyl thiazole, [493] Dimethyl trisulfide, [496] 3,7-Dimethyl-trans-2,6-octadienal, [315] 3,5-Dimethyl-1,2,4-trithiolane, [497] 3,4-Dimethyl-1,2-cyclopentadione, [462] 3,5-Dimethyl-1,2-cyclopentadione, [461] 3,4-Dimethyl-1,2-cyclopentanedione, [462] 3,7-Dimethyl-1,3,6-octatriene, [479] (E)-3,7-Dimethyl-1,5,7-octatrien-3-ol, [480] 3,7-Dimethyl-1,6-octadien-3-ol, [1028] 2,6-Dimethyl-10-methylene-2,6,11-dodecatrienal, [472] 2,6-Dimethyl-10-methylene-dodeca-2,6,11trien-1-al, [472] 3,7-Dimethyl-1-octanol, [478] 1,5-Dimethyl-1-vinylhex-4-enyl hexanoate, [1036] 1,5-Dimethyl-1-vinylhex-4-enyl isobutyrate, [1037] 1,5-Dimethyl-1-vinylhex-4-enyl isovalerate, [1038] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane, [463] (E)-3,7-Dimethyl-2,6-octadienyl acetoacetate, [703] 3,7-Dimethyl-2,6-octadienyl ester, (E)- (9CI), [705] (E)-2-(3,7-Dimethyl-2,6-octadienyl)cyclopentanone, [476] 4,5-Dimethyl-2-ethyl-3-thiazoline, [464] 4,5-Dimethyl-2-isobutyl-3-thiazoline, [471] 6,6-Dimethyl-2-methylenebicyclo (3.1.1) heptan-3-ol, [1587] 6,6-Dimethyl-2-methylene-bicyclo(3.1.1)heptane, [1586]

1938

Fenaroli’s Handbook of Flavor Ingredients

2,4-Dimethyl-2-pentenoic acid, [481] 2,6-Dimethyl-3-((2-methyl-3-furyl)thio) heptan4-one, [473] 2,6-Dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone, [473] (E) & (Z)-4,8-Dimethyl-3,7-nonadien-2-one, [475] 2,6-Dimethyl-3-[(2-methyl-3-furyl)thio]-4-heptanone, [473] 2,5-Dimethyl-3-furanthiol, [465] 2,5-Dimethyl-3-furanthiol acetate, [465] S-(2,5-Dimethyl-3-furyl) 3-methylbutanethioate, [495] bis-(2,5-Dimethyl-3-furyl) disulfide, [466] 4,5-Dimethyl-3-hydroxy-2(5H)-furanone, [470] 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2one, [470] 4,5-Dimethyl-3-hydroxy-3(2H)-furanone, [862] 2,5-Dimethyl-3-oxo-(2H)-fur-4-yl butyrate, [480] 1,1-Dimethyl-3-phenylpropyl acetate, [1272] 1,1-Dimethyl-3-phenylpropyl isobutyrate, [1272] 2,5-Dimethyl-3-thiofuroylfuran, [494] ,5-Dimethyl-3-thioisovaleryl-furan, [495] 2,5-Dimethyl-3-thioisovalerylfuran, [495] 1,4-Dimethyl-4-acetyl-1-cyclohexene, [456] 2,6-Dimethyl-4-heptanol, [467] 2,6-Dimethyl-4-heptanone, [467] 2,5-Dimethyl-4-methoxy-3(2H)-furanone, [471] 2,5-Dimethyl-4-methoxy-3(2h)-furanone, [471] ,2-Dimethyl-5-(1-methylpropen-1-yl) tetrahydrofuran, [474] 2,2-Dimethyl-5-(1-methylpropen-1-yl)- tetrahydrofuran, [474] 2,2-Dimethyl-5-(1-methylpropenyl)tetrahydrofuran, [474] 6,10-Dimethyl-5,9-undecadien-2-one, [498] 2,4-Dimethyl-5-acetylthiazole, [456] 2,6-Dimethyl-5-heptenal, [468] 2,4-Dimethyl-5-vinylthiazole, [499] ((3,7-Dimethyl-6- octenyl)oxy)acetaldehyde, [329] 2,6-Dimethyl-6-hepten-1-ol, [469] 4-(2,2-Dimethyl-6-methylenecyclohexyl)-3buten-2-one, [892] 3,7-Dimethyl-6-octenyl phenylacetate, [329] 3,3-Dimethyl-8, 9-dinorbornan- 2-ol, [654] 2,4-Dimethylacetophenone, [455] 2,4-Dimethylanisole, [457] 2,4-Dimethylbenzaldehyde, [458] alpha,4-Dimethylbenzenemethanol (9CI), [459] 2,6-Dimethylbenzenethiol, [496] 2,3-Dimethyl-benzofuran, [459] 2,3-Dimethylbenzofuran, [459]

p, alpha-Dimethylbenzyl alcoho, [459] p-α-Dimethylbenzyl alcohol, [459] α, α-Dimethylbenzyl isobutyrate, [460] alpha, alpha-Dimethylbenzyl isobutyrate, [460] (1S)-(6,6-Dimethylbicyclo (3.1.1) hept-2-en-2yl) methyl acetate, [1351] (6,6-Dimethylbicyclo(3.1.1)hept-2-en-2-yl)methyl formate, [870] 1-(1,4-Dimethylcyclohex-3-en-1-yl)ethan-1-one, [456] alpha,4-Dimethylcyclohex-3-ene-1-acetaldehyde, [1076] beta,4-Dimethylcyclohex-3-ene-1-ethyl acetate, [1081] 3,4-Dimethylcyclopentane-1,2-dione, [462] 3,5-Dimethylcyclopentane-1,2-dione, [461] beta, 5-Dimethylfuran-2-propionaldeh, [1190] 2,5-Dimethylfuran-3-thiol, [465] 2,6-Dimethylhept-5-en-1-al, [468] 2,6-Dimethylhept-5-enal, [468] 2-(2,6-Dimethylhepta-1,5-dienyl)-4-meth-yl-1,3dioxolan, [318] 2,6-Dimethylheptan-4-ol, [467] 2,6-Dimethylheptan-4-one, [467] 3,7-Dimethyloct-6-enyl isobutyrate, [328] 3,7-Dimethyloct-6-enyl valerate, [331] 3,7-Dimethyloct-7-en-1-ol, [1676] (S)-3,7-Dimethyloct-7-enyl isovalerate, [1681] (S)-3,7-Dimethyloct-7-enyl phenylacetate, [1682] E)-3,7-Dimethylocta-2,6-diene-1-thiol, [1793] 2-trans-3,7-Dimethylocta-2,6-dienyl 2-ethyl-butanoate, [477] (E)-3,7-Dimethylocta-2,6-dienyl 2-ethylbutyrate, [477] 2-trans-3,7-Dimethylocta-2,6-dienyl-2-ethyl butanoate, [477] 3,7-Dimethyloctan-1-ol, [478] 3,7-Dimethyloctan-3-ol, [1781] 3,7-Dimethyloctane-1,7-diol, [856] α, α-Dimethylphenethyl acetate, [482] alpha,alpha-Dimethylphenethyl acetate, [482] α,α-Dimethylphenethyl alcohol, [483] alpha, alpha-Dimethylphenethyl alcohol, [483] α,α-Dimethylphenethyl butyrate, [484] alpha,alpha-Dimethylphenethyl butyrate, [484] α,α-Dimethylphenethyl formate, [484] alpha, alpha-Dimethylphenethyl formate, [484] 2,5-Dimethylphenol, [1905] 2,6-Dimethylphenol, [1906] 3,4-Dimethylphenol, [1906] 1,1-Dimethylphenylethanol, [483] 2,3-Dimethylpyrazine, [485] 2,5-Dimethylpyrazine, [486]

General Index

2,6-Dimethylpyrazine, [487] 2,6-Dimethylpyridine, [488] cis- and trans-2,5-Dimethyltetrahydro-3-furyl thioacetate, [492] cis- and trans-2,5-Dimethyltetrahydrofuran-3thiol, [491] 1-(2,4-Dimethylthiazol-5-yl)ethan-1-one, [456] 2,5-Dimethylthiazole, [493] 2,6-Dimethylthiophenol, [496] 6,10-Dimethylundec-9-en-2-one, [1783] Dinitrogen oxide, [1368] 1,4-Dioxacycloheptadecane-5,17-dione (9CI), [550] 1,3-Dioxolane, 2-(2,6-dimethyl-1,5-heptadienyl)-4-methyl- (8CI) (9CI), [318] 1,3-Dioxolane, 2-(2-phenylethenyl)- (9CI), [300] 1,3-Dioxolane, 2,2,4-trimethyl- (8CI) (9CI), [1837] 1,3-Dioxolane, 2-Styryl-1, 3-dioxolane, [300] 1,3-Dioxolane, 4-methyl-2-pentyl, [1266] 1,3-Dioxolane, 4-methyl-2-phenyl- (8CI) (9CI), [134] 1,3-Dioxolane,2-hexyl-4,5-dimethyl-, [824] Diphenyl disulfide, [500] Diphenyl ether, [500] 1,3-Diphenyl-2-propanone, [501] 1,3-Diphenyl-acetone, [501] Dipropyl disulphid, [1629] Dipropyl ketone, [759] Dipropyl trisulfide, [502] Dipropyl trisulphide, [502] Disodium 5'-guanylate, [503] Disodium 5'-inosinate, [504] Disodium 5’-guanylate, [503] Disodium 5’-inosinate, [504] Disodium guanylate, [503] Disodium inosinate, [504] Disodium phosphate, [506] Disodium succinate, [507] Disulfide butyl ethyl, [203] Disulfide, 2-methyl-3-furyl methyl, [1228] Disulfide, 2-methyl-3-furyl propyl, [1644] Disulfide, benzyl methyl, [1141] Disulfide, bis(phenylmethyl) (9CI), [148] Disulfide, dicyclohexyl (9CI), [417] Disulfide, dimethyl (9CI), [1180] Disulfide, dipropyl (9CI), [1629] Disulfide, methyl phenylmethyl (9CI), [1141] 1,4-Dithiane, [508] 2,8-Dithianon-4-en-4-carboxaldehyde, [509] 4H-1,3,5-Dithiazine, dihydro-2,4,6-trimethyl(2a,4a,6a), [1832] 2,2'-(Dithiobis(methylene))bisfuran, [510]

1939

2,2'-(Dithiodi-methylene) difuran, [510] 2,2’-(Dithiodimethylene)-difuran, [510] 1,3-Dithiolane, 2-methyl- (8CI) (9CI), [1181] Dittany (roots), [510] Dittany of crete, [511] dl-Methionine (9CI), [1110] Dl-phenylalanine, [1548] Dodec-2-en-1-al, [516] (2E,4E)-Dodeca-2,4-dienal, [513] (2E,6Z)-Dodeca-2,6-dienal, [512] 2-trans,6-cis-Dodecadienal, [512] 2-trans-6-cis-Dodecadienal, [512] trans, trans-2,4-Dodecadienal, [513] trans,trans-2,4-Dodecadienal, [513] 2,4-Dodecadienal, (E,E)- (8CI) (9CI), [513] 2,6-Dodecadienal, (E,Z)- (8CI) (9CI), [512] (3aR-(3aalpha,5abeta,9aalpha,9bbeta))Dodecahydro-3a,6,6,9a-tetra-methylnaphtho(2,1-b)furan, [1785] δ-Dodecalactone, [514] delta-Dodecalactone, [391], [514] ε-Dodecalactone, [515] epsilon-Dodecalactone, [515] γ-Dodecalactone, [513] gamma-Dodecalactone, [390], [513] Dodecan-1-ol, [1004] Dodecan-5-olide, [391], [514] Dodecanal (9CI), [1002] Dodecanoic acid (9CI), [1001] Dodecanoic acid, 3-methylbutyl ester (9CI), [907] Dodecanoic acid, butyl ester (9CI), [212] Dodecanoic acid, ethyl ester (9CI), [588] Dodecanoic acid, methyl ester (9CI), [1218] Dodecanol, [1004] 1-Dodecanol (9CI), [1004] 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl- (8CI) (9CI), [652] 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl-, [1362] 2,6,11-Dodecatrienal, 2,6-dimethyl-10-methylene- (9CI), [472] (Z)-4-Dodecenal, [517] 2-Dodecenal, [516] 2-Dodecenal (8CI) (9CI), [516] Dodecyl acetate, [1003] Dodecyl alcohol (8CI), [1004] Dodecyl isobutyrate, [518] Dog grass, [518] Dog Grass Extract, [519] Dragon’s blood, [520] Dragon’s Blood Extract, [520] Dulse, [521]

1940

Fenaroli’s Handbook of Flavor Ingredients

E Eladehyde, [1483] Elder (flowers), [523] Elder Flowers Extract, [523] Elder Tree Leaves, [524] Elecampane, [524] Elecampane Root Extract, [525] Elecampne Root Oil, [525] Elemi (gum), [526] Elemi Oil, [526] Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate, [170] Endo-1,7,7-trimethyl-bicyclo(2.2.1)hept-2-yl formate, [172] Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl valerate, [174] Endo-bornyl isovalerate, [173] 4,5-Epoxy-(e)-2-decenal, [527] 1,8-Epoxy-p-menthane, [642] 4betaH,5alpha-Eremophila-1 (10),11-diene (8CI), [1871] Erigeron, [528] Erigeron Oil, [529] Erythro and threo-3-mercapto-2-methylbutan-1ol, [1099] Erythrobic acid, [529] Estragole, [530] Ethane, 1,1-dimethoxy, [452] Ethane-1,2-dithiol, [531] 1,2-Ethanedithiol, [531] Ethanesulfonic acid, 2-amino-(9CI), [1760] Ethanethioic acid, S-(2-furanylmethyl) ester (9CI), [682] Ethanethioic acid, s-(methyl-3-furanyl) ester, [532] Ethanethioic acid, S-ethyl ester, [632] Ethanethiol, 2-pyrazinyl-, [1653] Ethanol (9CI), [544] Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl)(9CI), [456] Ethanone, 1-(1-ethyl-1H-pyrrol-2-yl)- (9CI), [540] Ethanone, 1-(2,4-dimethylphenyl)- (9CI), [455] Ethanone, 1-(2-hydroxyphenyl)- (9CI), [849] Ethanone, 1-(2-naphthalenyl)- (9CI), [1238] Ethanone, 1-(3-methylpyrazinyl)-, [23] Ethanone, 1-(4-(1-methylethyl)phenyl)- (9CI), [955] Ethanone, 1-(4-methylphenyl)- (9CI), [1129] Ethanone, 2-hydroxy-1,2-diphenyl- (9CI), [137] 4-Ethenyl-2- methoxyphenol, [1127] 4-Ethenylphenol, [1894] Ether, benzyl ethyl (8CI), [149]

Ether, diphenyl, [500] Ether, isobutly(2-naphthyl), [1354] Ether, methyl phenethyl (8CI), [1268] alpha-Ethoxy-2-methoxy-p-cresol, [1885] 1-Ethoxy-3-methyl-2-butene, [534] 3-Ethoxy-4-hydroxybenzaldehyde, [639] 2-Ethoxy-5-prop-1-enylphenol, [1614] 4-Ethoxybenzaldehyde, [533] p-Ethoxybenzaldehyde, [533] 4-(Ethoxymethyl)-2-methoxyphenol, [1885] o-(Ethoxymethyl)phenol, [535] 2-Ethoxythiazole, [535] Ethyl, [625] Ethyl (2E,4Z)-2,4-decadienoate, [558] 2-Ethyl (3 or 5 or 6)-methoxypyrazine (85%) plus 2-methyl (3 or 5 or 6)-methoxypyrazine (13%), [593] Ethyl (4-methylphenoxy)acetate, [635] Ethyl (E)-2-decenoate, [560] Ethyl (E)-4-decenoate, [560] Ethyl (E)hex-2-enoate, [575] Ethyl (E)-oct-2-enoate, [619] Ethyl (p-tolyloxy) acetate, [635] Ethyl (p-tolyloxy)acetate, [635] Ethyl (Z)-oct-4-enoate, [617] Ethyl 10-undecenoate, [637] Ethyl 2-(methyldithio)propionate, [596] Ethyl 2-(methylthio)acetate, [605] Ethyl 2,3-epoxy-3-phenylbutyrate, [600] Ethyl 2,3-epoxy-3-phenylpropionate, [624] Ethyl 2,3-epoxy-3-p-tolylbutyrate, [610] Ethyl 2,4,7-decatrienoate, [559] Ethyl 2,4-dioxohexanoate, [564] Ethyl 2-acetyl-3-phenyl-propionate, [540] Ethyl 2-acetyl-3-phenylpropionate, [539] S-Ethyl 2-acetylaminoethanethioate, [539] Ethyl 2-benzylacetoacetate, [540] Ethyl 2-benzylbutyrate, [566] (E)-Ethyl 2-butenoate, [555] (E)-Ethyl 2-decenoate, [560] Ethyl 2-ethyl-3-phenyl propanoate, [566] Ethyl 2-ethyl-3-phenylpropanoate, [566] Ethyl 2-furanpropionate, [568] Ethyl 2-mercaptopropionate, [592] Ethyl 2-methyl-3,4-pentadienoate, [597] Ethyl 2-methyl-3-pentenoate, [599] Ethyl 2-methyl-4-pentenoate, [600] Ethyl 2-methylbutyrate, [594] Ethyl 2-methylpent-3-en-1-oate, [599] Ethyl 2-methylpent-4-en-1-oate, [600] Ethyl 2-methylpenta-3,4-dienoate, [597] Ethyl 2-methylpentanoate, [598] Ethyl 2-methylvalerate, [598] Ethyl 2-naphthyl ether, [1353]

General Index

Ethyl 2-nonynoate, [613] Ethyl 2-phenyl-3-furoate, [1555] Ethyl 3-(2-furyl)propionate, [568] Ethyl 3-(furfurylthio)-propionate, [569] Ethyl 3-(methylthio)butyrate, [606] Ethyl 3-(methylthio)propionate, [609] (+/-)-Ethyl 3-acetoxy-2-methylbutyrate, [538] Ethyl 3-cyclohexylpropionate, [557] Ethyl 3-hexenoate, [576] Ethyl 3-hydroxybutyrate, [579] Ethyl 3-hydroxyhexanoate, [583] (+/-) Ethyl 3-mercaptobutyrate, [591] Ethyl 3-mercaptopropionate, [592] Ethyl 3-methylpentanoate, [597] Ethyl 3-methylthio-propionate, [609] Ethyl 3-methylvalerate, [597] Ethyl 3-oxohexanoate, [619] Ethyl 3-phenylglycidate, [624] Ethyl 3-phenyloxirane-2-carboxylate, [624] Ethyl 3-phenylpropionate, [625] Ethyl 4-(methylthio)-butyrate, [608] Ethyl 4-oxovalerate, [589] Ethyl 4-phenyl butyrate, [623] Ethyl 4-phenylbutyrate, [623] Ethyl 5-(methylthio)valerate, [607] Ethyl 5-hexenoate, [577] Ethyl acetate, [536] Ethyl acetoacetate, [537] Ethyl aconitate (mixed esters), [542] Ethyl acrylate, [543] Ethyl alcohol, [543] Ethyl alcohol (8CI), [544] Ethyl amyl ketone, [1423] Ethyl anisate, [545] Ethyl anthranilate, [545], [546] Ethyl benzoate, [547] Ethyl benzoylacetate, [548] alpha-Ethyl benzyl butyrate, [549] Ethyl brassylate, [550] Ethyl butyl ketone, [758] Ethyl butyrate, [552] Ethyl caprate, [558] Ethyl caproate, [574] Ethyl cinnamate, [554] Ethyl cis-4,7-octadienoate, [614] Ethyl cis-4-heptenoate, [572] Ethyl cis-4-octenoate, [617] Ethyl citrate, [1822] Ethyl crotonate, [555] Ethyl cyclohexane-carboxylate, [556] Ethyl cyclohexanecarboxylate, [556] Ethyl cyclohexanepropionate, [557] Ethyl decanoate, [558] S-Ethyl ethane-thioate, [632]

1941

Ethyl formate, [566] Ethyl furan-2-propionate, [568] Ethyl heptanoate, [571] Ethyl heptyl ketone, [397] Ethyl hex-3-enoate, [576] Ethyl hexa-2,4-dienoate, [632] Ethyl hexanoate, [574] Ethyl isobutyrate, [584] Ethyl isovalerate, [586] Ethyl lactate, [587] Ethyl laurate, [588] Ethyl levulinate, [589] Ethyl maltol, [590] Ethyl methyl disulfide, [595] Ethyl methylphenylglycidate, [600] Ethyl methyl-p-tolylglycidate, [610] Ethyl myristate, [611] Ethyl n-amylketone, [1423] Ethyl nitrite, [611] Ethyl non-2-ynoate, [613] Ethyl nonanoate, [612] Ethyl nonylate, [612] Ethyl octadecanoate, [614] Ethyl octanoate, [615] Ethyl oenanthate, [571] Ethyl oleate, [618] Ethyl oxyhydrate, [1695] Ethyl palmitate, [620] Ethyl p-anisate, [545] Ethyl pelargonate, [612] Ethyl phenylacetate, [622] Ethyl propionate, [625] Ethyl propyl disulfide, [626] Ethyl propyl trisulfide, [627] Ethyl pyruvate, [629] Ethyl salicylate, [630] Ethyl sebacate, [424] Ethyl sorbate, [632] Ethyl stearate, [614] Ethyl thioacetate, [632] Ethyl tiglate, [634] Ethyl trans-2, cis-4-decadien-oat, [558] Ethyl trans-2-butenoate, [555] Ethyl trans-2-decenoate, [560] Ethyl trans-2-hexenoate, [575] Ethyl trans-2-octenoate, [619] Ethyl trans-4-decenoate, [560] Ethyl undec-10-enoate, [637] Ethyl undecanoate, [636] Ethyl valerate, [638] Ethyl vanillin, [639] Ethyl vanillin β-d-glucopyranoside, [640] Ethyl vanillin isobutyrate, [641] Ethyl vanillin propylene glycol acetal, [641]

1942

Fenaroli’s Handbook of Flavor Ingredients

Ethyl vanillyl ether, [1885] Ethyl vinyl ketone, [1502] O-Ethyl-s-(2-furylmethyl)thiocarbonate, [631] 2-Ethyl-1,3,3-trimethyl-2-norbornanol, [635] 2-Ethyl-1,3,3-trimethyl-bicyclo(2.2.1)heptan-2ol, [635] 2-Ethyl-1-hexanol, [575] n-Ethyl-2-(isopropyl)-5-methylcyclohexanecarboxamide, [585] Ethyl-2,4-dioxohexanoate, [564] 2-Ethyl-2,5-dihydro-4,5-dimethylthiazole, [464] 4-Ethyl-2,6-dimethoxyphenol, [562] 3-Ethyl-2,6-dimethylpyrazine, [564] 1-Ethyl-2-acetylpyrrole, [540] 2-Ethyl-2-heptenal, [571] 2-Ethyl-2-hydroxy-2-cyclopenten-1-one, [579] 3-Ethyl-2-hydroxy-2-cyclopenten-1-one, [579] 5-Ethyl-2-hydroxy-3-methylcyclopent-2-en-1one, [581] 3-Ethyl-2-hydroxy-4-methylcyclopent-2-en-1one, [580] 3-Ethyl-2-hydroxy-4-methylcylcopent-2-en-1one, [580] 3-Ethyl-2-hydroxycyclopent-2-en-1-one, [579] Ethyl-2-isopropyl-5-methylcyclohexane carboxamide, [585] n-Ethyl-2-isopropyl-5-methylcyclohexane carboxamide, [585] Ethyl-2-mercapto propionate, [592] 3-Ethyl-2-methylpyrazine, [603] 5-Ethyl-2-methylpyridine, [604] 2-Ethyl-3-(2- furyl) acrylaldehyde, [674] 2-Ethyl-3,(5 or 6)-dimethylpyrazine, [563] 2-Ethyl-3,5(6)-dimethylpyrazine, [563] 2-Ethyl-3,-dimethylpyrazine, [563] 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone, [582] 5-Ethyl-3-hydroxy-4-methyl-2(5h)-furanone, [582] 5-Ethyl-3-hydroxy-4-methylfuran-2(5H)-one, [582] 2-Ethyl-3-hydroxy-4-pyrone, [590] Ethyl-3-hydroxybutyrate, [579] Ethyl-3-mercaptobutyrate, [591] 2-Ethyl-3-methylpyrazine, [603] Ethyl-3-methylthiopropionate, [609] Ethyl-4-(acetylthio)butyrate, [541] 2-Ethyl-4,5-dimethyloxazole, [561] 2-Ethyl-4-butanol, [1258] Ethyl-4-hydroxy-3-methoxybenzyl ether, [1885] 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone, [582] 2-Ethyl-4-hydroxy-5-methyl-3(2h)-furanone, [582]

2-Ethyl-4-hydroxy-5-methylfuran-3(2H)-one, [582] 2-Ethyl-4-methylthiazole, [605] 2-Ethyl-5-methylpyrazine, [601] 2-Ethyl-6-methylpyrazine, [608] 2-ethyl-6-methylpyrazine, [602] 4-Ethylbenzaldehyde, [546] alpha-Ethylbenzyl alcohol, [1562] α-Ethylbenzyl butyrate, [549] 2-Ethylbutyl acetate, [551] 2-Ethylbutyraldehyde, [552] 2-Ethylbutyric acid, [553] Ethylene brassylate, [550] Ethylene oxide, [565] 2-Ethylfuran, [567] 4-Ethylguaiacol, [570] 2-Ethylhexan-1-ol, [575] 2-Ethylhexanethiol, [573] 2-Ethylhexanol, [575] 2-Ethylhexyl alcohol, [575] 1-Ethylhexyl tiglate, [578] Ethyl-n-butyl ketone, [758] 4-Ethyloctanoic acid, [616] 4-Ethylphenol, [621] p-Ethylphenol, [621] 2-Ethylpyrazine, [628] Ethylpyrazine, [628] 3-Ethylpyridine, [628] 2-Ethylthiophenol, [633] Ethyl-trans-2, cis-4-decadienoate, [558] Eucalyptol, [642] Eucalyptus, [643] Eucalyptus Oil, [644] Eugenol, [645] Eugenyl acetate, [646] Eugenyl benzoate, [647] Eugenyl formate, [648] Eugenyl methyl ether, [649] Exo-1,7, 7-trimethylbicyclo(2.2.1)hept-2-yl propionate, [916] Exo-1,7,7- trimetylbicyclo(2.2.1)heptan-2-ol, [913] Exo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate, [914] Exo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl formate, [915] Exo-2-camphanol, [913] Exo-bornyl isovalerate, [915]

F Farnesene, [651] Farnesol, [652] Farnesylacetone, [1838]

General Index

Fatty acids, butter, [186] Fenchol, [654] D-Fenchone, [653] d-Fenchone, [653] Fenchyl acetate, [655] Fenchyl alcohol, [654] Fennel Oil (Common), [656] Fennel Sweet Oil, [658] Fennel, common, [655] Fennel, sweet, [657] Fenugreek, [658] Fenugreek Extract, [659] Fenugreek Oleoresin, [660] Fig, [661] Fig Leaf Extract, [661] Fir balsam, [662] Fir Balsam Oil, [662] Fir Balsam Oleoresin, [663] Fir Needles and Twigs Oil, [664] Fir pine, [664] Formic acid, [666] Formic acid solution, [666] Formic acid, 1-methylethyl ester, [962] Formic acid, 2-methylpropyl ester (9CI), [926] Formic acid, 2-phenylethyl ester (9CI), [1528] Formic acid, benzyl ester (8CI), [150] Formic acid, butyl ester (8CI)(9CI), [205] Formic acid, cyclohexyl ester (8CI)(9CI), [375] Formic acid, ethyl ester (8CI) (9CI), [566] Formic acid, heptyl ester, [772] Formic acid, hexyl ester (8CI) (9CI), [825] Formic acid, isobutyl ester (8CI), [926] Formic acid, isopropyl ester, [962] Formic acid, octyl ester (8CI) (9CI), [1441] Formic acid, pentyl ester (8CI)(9CI), [82] Formic acid, phenethyl ester, [1528] Formic acid, phenylmethyl ester (9CI), [150] Formic acid, propyl ester, [1634] 2-Formyl benzofuran, [667] 4-Formyl-2-methoxyphenyl acetate, [1882] 4-Formyl-2-methoxyphenyl isobutyrate, [1883] 2-Formyl-6,6-dimethyl bicyclo [3.1.1] hept-2ene, [667] 2-Formyl-6,6-dimethylbicyclo-(3.1.1)hept-2ene, [667] 4-Formylphenol, [849] p-Formylphenol, [849] Fumaric acid, [670] Furaldehyde, [671] 2-Furaldehyde (8CI), [671] 2-Furaldehyde, 5-methyl-, [1186] Furan, 2-(((1-methylethyl)thio)methyl)- (9CI), [674] Furan, 2-((methyldithio)methyl)- (9CI), [1187]

1943

Furan, 2-((methylthio)methyl)- (8CI) (9CI), [677] Furan, 2-(methoxymethyl)- (8CI) (9CI), [677] Furan, 2,2'-(dithiobis(methylene)) bis- (9CI), [510] Furan, 2,2'-(oxybis(methylene))bis- (9CI), [429] Furan, 2,2'-(oxydi-ethylene)di- (8CI), [429] Furan, 2,2'-(thiobis(methylene))bis- (9CI), [1792] Furan, 2-ethenyltetrahydro-2-methyl- 5-(1-methylethenyl)- (9CI), [952] Furan, 2-ethyl- (8CI)(9CI), [567] Furan, 2-heptyl- (8CI) (9CI), [773] Furan, 2-methyl-5-(methylthio)- (8CI) (9CI), [1314] Furan, 2-pentyl- (8CI) (9CI), [1507] Furan, tetrahydro-2-(3-phenylpropyl)- (8CI) (9CI), [1576] 2-Furanacetaldehyde, 5-ethenyltetrahydro-alpha, 5-dimethyl-,(+/–), [1332] 3-Furanacrolein, 2-methyl-, [1189] 2-Furancarbothioic acid, S-methyl ester (9CI), [1309] 2-Furancarboxaldehyde (9CI), [671] 2-Furancarboxaldehyde, 5-methyl-, [1186] 3-Furancarboxylic acid, 2-phenyl-, ethyl ester (9CI), [1555] 2-Furancarboxylic acid, 2-phenylethyl ester (9CI), [1529] 2-Furancarboxylic acid, hexyl ester, [827] 2-Furancarboxylic acid, methyl ester (9CI), [1188] 2-Furancarboxylic acid, propyl ester (9CI), [1636] 2-Furanmethanethiol (8CI) (9CI), [676] 2-Furanmethanethiol formate, [668] 2-Furanmethanol (9CI), [673] 2-Furanmethanol, acetate (9CI), [672] 2-Furanmethanol, propanoate (9CI), [679] 2-Furanmethanol, tetrahydro- (9CI), [1777] 2-Furanmethanol, tetrahydro-, acetate (9CI), [1777] 2-Furanmethanol, tetrahydro-, propanoate, [1780] 4-[(2-Furanmethyl)thio]-2-pentanone, [669] 2(3H)-Furanone, [771] 3(2H)-Furanone, 2,5-dimethyl-4-hydroxy-, [862] 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl(8CI) (9CI), [582] 3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-, [17] 3(2H)-Furanone, 4-hydroxy-2,5-dimethyl- (8CI) (9CI), [862]

1944

Fenaroli’s Handbook of Flavor Ingredients

3(2H)-Furanone, 4-hydroxy-5-methyl- (8CI) (9CI), [872] 3(2H)-Furanone, 4-methoxy-2,5-dimethyl- (8CI) (9CI), [471] 2(3H)-Furanone, 5,5-dibutyldihydro- (8CI)(9CI), [416] 2(3H)-Furanone, 5-butyldihydro- (8CI) (9CI), [1413] 2(3H)-Furanone, 5-ethenyldihydro-5-methyl, [873] 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl(8CI) (9CI), [582] 2(3H)-Furanone, 5-ethyldihydro- (8CI) (9CI), [779] 2(3H)-Furanone, 5-heptyldihydro- (8CI) (9CI), [1856] 2(3H)-Furanone, 5-hexyldihydro- (8CI)(9CI), [390] 3(2H)-Furanone, dihydro-2-methyl-(8CI) (9CI), [1295] 2(3H)-Furanone, dihydro-5-butyl-, [1413] 2(3H)-Furanone, dihydro-5-methyl- (8CI) (9CI), [1876] 2(3H)-Furanone, dihydro-5-octyl- (8CI) (9CI), [513] 2(3H)-Furanone, dihydro-5-pentyl-, [1377] 2(3H)-Furanone, dihydro-5-propyl- (8CI) (9CI), [750] 2-Furanpropanal, beta, 5-dimethyl-(9CI), [1190] 2-Furanpropanoic acid, 2-methylpropyl ester (9CI), [927] 2-Furanpropanoic acid, ethyl ester (9CI), [568] 2-Furanpropionic acid, ethyl ester (8CI), [568] 2-Furanpropionic acid, isobutyl ester, [927] 3-Furanthiol, 2,5- dimethyl, [465] Furfural, [671] Furfurly alcohol, tetrahydro-, acetate (8CI), [1777] Furfuryl 3-methylbutanoate, [675] Furfuryl acetate, [672] Furfuryl alcohol, [673] Furfuryl alcohol (8CI), [673] Furfuryl alcohol, acetate (8CI), [672] Furfuryl alcohol, propionate (8CI), [679] Furfuryl alcohol, tetrahydro- (8CI), [1777] S-Furfuryl ethanethioate, [682] Furfuryl isopropyl sulfide, [674] Furfuryl isovalerate, [675] Furfuryl mercaptan, [676] Furfuryl methyl ether, [677] Furfuryl methyl sulfide, [677] α-Furfuryl octanoate, [678] alpha- Furfuryl octanoate, [678] Furfuryl octanoate, [678]

α-Furfuryl pentanoate, [679] alpha-Furfuryl pentanoate, [679] S-Furfuryl propanethioate, [683] Furfuryl propionate, [679] Furfuryl propyl disulfide, [680] n-Furfuryl pyrrole, [681] Furfuryl thioacetate, [682] Furfuryl thiopropionate, [683] 1-Furfuryl-1H-pyrrole, [681] 2-Furfurylidene butyraldehyde, [674] 2-Furfurylidenebutyraldehyde, [674] n-Furfurylpyrrole, [681] 2-Furoic acid, n-propyl ester, [1636] 2-Furoic acid, methyl ester (8CI), [1188] 2-Furoic acid, pentyl ester, [82] 2-Furoic acid, propyl ester (8CI), [1636] 4-(2-Furyl) but- 3-en-2-one, [684] (2-Furyl)-2-propanone, [685] 4-(2-Furyl)-3-buten-2-one, [684] 3-(2-Furyl)acrolein, [683] 1-(2-Furyl)hexanone, [1508] 3-(2-Furyl)methacrylaldehyde, [1189] 2-Furylacetone, [685] 2-Furyl-methanethiol, [676] S-(2-Furylmethyl) methanethioate, [668] Fusel oil, [686] Fusel oil, refined, [686]

G Galanga greater, [687] Galanga Greater Oil, [687] Galangal (root), [688] Galangal Root Extract, [688] Galangal Root Oil, [689] Galbanum (resin), [689] Galbanum Oil, [690] Gallaldehyde 3,5-dimethyl ether, [861] Gallic acid, propyl ester (8CI), [1636] Gambir, [691] Garlic, [692] Garlic Oil, [692] Genet, [693] Genet Absolute, [694] Genet Extract, [694] Gentian, [695] Gentian Root Extract, [696] Gentian, stemless, [696] Geraniol, [697] Geranium, [698] Geranium Extract, [699] Geranium Oil, [699] Geranium Rose Oil, [700] Geranium, east indian, [700]

General Index

Geranium, East Indian Extract, [701] Geranium, East Indian Oil, [701] Geranyl acetate, [702] Geranyl acetoacetate, [703] Geranyl benz-oate, [704] Geranyl benzoate, [704] Geranyl butyrate, [705] Geranyl formate, [706] Geranyl hexa-noate, [707] Geranyl hexanoate, [707] Geranyl isobutyrate, [708] Geranyl isovalerate, [709] Geranyl phenylacetate, [710] Geranyl propionate, [711] Geranyl tiglate, [712] Germander chamaedrys, [712] Germander Chamaedrys Extract, [713] Germander Charmedrys Extract Solid, [713] Germander golden, [714] Ghatti gum, [714] Ginger, [715] Ginger Extract, [716] Ginger Oil, [717] Ginger Oleoresin, [717] Ginseng, [718] d-Glucitol (9CI), [1738] d-Glucitol, hydrate, [1738] alpha-D-Glucopyranoside, 1,3,4,4-Itetra-oacetyl-β-D-fructofuranosyl, tetracetate, [1748] α-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-βD-fructofuranosyl, tetracetate (9CI), [1748] Glucose pentaacetate, [719] Glutamic acid, [720] L-Glutamic acid, [720] Glutamic acid, L, [720] L-Glutamic acid, monosodium salt (9CI), [1339] Glutamic acid, monosodium salt, L- (8CI), [1339] Glutamic acid, monosodium salt, L-(+)-, [1339] L-Glutamine, [721] L-Glutamine, [721] Glutamine, L, [721] Glycerol, [722] Glycerol tribenzoate, [728] Glycerol tributyrate, [723] Glyceryl 5-hydroxydcanoate, [724] Glyceryl 5-hydroxydecanoate, [724] Glyceryl 5-hydroxydodecanoate, [725] Glyceryl monooleate, [726] Glyceryl monostearate, [727] Glyceryl tribenzoate, [728] Glyceryl tripropanoate, [729] Glycidic acid, 3-phenyl-, ethyl ester (8CI), [624] Glycine, [729]

1945

Glycine (8CI)(9CI), [729] Glycol (polysorbate 80), [1602] Glycyrrhizic acid ammonium salt (9CI), [730] Glycyrrhizic acid, monoammonium salt, [730] Glycyrrhizin, ammoniated, [730] Glycyrrhizin, ammoniated (Glycyrrhiza spp.), [730] Grains of paradise, [731] Grape seed extract, [735] Grapefruit, [732] Grapefruit Essence Natural, [733] Grapefruit Oil, [733] Grapefruit Oil Concentrate, [734] Guaia-1(5),7 (11)-diene, [741] Guaiac (gum), [735] Guaiac Gum Extract, [736] Guaiac Wood Extract, [737] Guaiac Wood Oil, [737] Guaiacol, [738] o-Guaiacol, [738] Guaiacyl acetate, [739] Guaiacyl phenylacetate, [740] Guaiastil, [738] Guaiene, [741] Guaiol acetate, [741], [742] Guanosine 5'-(disodium phosphate), [503] 5'-Guanylic acid, disodium salt (8CI) (9CI), [503] Guar gum, [743] Guarana (gum), [742] Guava, [744]

H Haw Bark Black Extract, [747] Haw black, [747] Hemlock (spruce), [748] Hemlock Needles and Twig Oil, [748] Hept-2-en-4-one, [765] Hept-3-en-2- one, [766] (2E, 4E)-Hepta-2,4-dienal, [749] 3,5-Heptadien-2-one, 6-methyl-, [1195] 2,4-Heptadienal, [749] 2, 4-Heptadienal, (E,E)- (8CI) (9CI), [749] γ-Heptalactone, [750] gamma-Heptalactone, [750] Heptan-1-ol, [769] Heptan-2-ol, [755] Heptan-2-one, [757] Heptan-3-ol, [756] Heptan-3-one, [758] (+/-) Heptan-3-yl acetate, [760] (+/-) Heptan-3-yl butyrate, [761] Heptan-4- one, [759] Heptanal, [751]

1946

Fenaroli’s Handbook of Flavor Ingredients

n-Heptanal, [751] Heptanal (8CI)(9CI), [751] Heptanal dimethyl acetal, [752] Heptanal glyceryl acetal (mixed 1,2 and 1,3 acetals), [753] Heptanal, 2-(phenylmethylene)- (9CI), [77] Heptane, 1,1-dimethoxy, [752] Heptane-2,3-dione, [754] 2,3-Heptanedione, [754] 2,3-Heptanedione (8CI) (9CI), [754] Heptanoic acid, [754] n-Heptanoic acid, [754] Heptanoic acid (8CI) (9CI), [754] Heptanoic acid, 2-methyl- (8CI) (9CI), [1197] Heptanoic acid, 2-methylpropyl ester, [927] Heptanoic acid, butyl ester (8CI)(9CI), [206] Heptanoic acid, ethyl ester (8CI) (9CI), [571] Heptanoic acid, isobutyl ester, [927] Heptanoic acid, methyl ester, [1196] Heptanoic acid, octyl ester, [1443] Heptanoic acid, pentyl ester (8CI)(9CI), [83] Heptanoic acid, propyl ester, [1637] 2-Heptanol, [755] 3-Heptanol, [756] n-Heptanol, [769] 3-Heptanol (8CI) (9CI), [756] 2-Heptanol (8CI)(9CI), [755] 1-Heptanol (9CI), [769] 1-Heptanol, 2-(phenylmethylene)-, [79] 1-Heptanol, 2-(phenylmethylene)-, acetate (9CI), [79] 4-Heptanol, 2,6-dimethyl- (8CI) (9CI), [467] 2-Heptanone, [757] 3-Heptanone, [758] 4-Heptanone, [759] 2-Heptanone (8CI) (9CI), [757] 3-Heptanone (8CI) (9CI), [758] 4-Heptanone (8CI) (9CI), [759] 4-Heptanone, 2,6-dimethyl- (8CI) (9CI), [467] 4-Heptanone, 3-((2-methyl-3-furyl)thio)-, [1193] 4-Heptanone, 3-(phenylmethyl)- (9CI), [151] 4-Heptanone, 3-benzyl- (8CI), [151] (Z)-4-Hepten-1-ol, [764] 3-Hepten-1-ol, acetate, (E)- (8CI) (9CI), [767] 3-Hepten-2-one, [766] 5-Hepten-2-one, 6-methyl- (8CI) (9CI), [1198] 2-Hepten-4-one, [765] 2-Hepten-4-one (8CI) (9CI), [765] 2-Heptenal, [761] 4-Heptenal (cis- and trans-), [762] 4-Heptenal diethyl acetal, [763] 5-Heptenal, 2,6-dimethyl- (8CI) (9CI), [468] (E)-2-heptenoic acid, [764] trans-3-Heptenyl 2-methylpropanoate, [767]

trans-3-Heptenyl acetate, [767] trans-3-Heptenyl acetate, [767] Heptyl acetate, [768] Heptyl alcohol, [769] Heptyl alcohol (8CI), [769] Heptyl butyrate, [770] n-Heptyl cinnamate, [771] Heptyl formate, [772] Heptyl isobutyrate, [773] Heptyl octanoate, [774] n-Heptyl octanoate, [774] gamma-Heptyl-gamma-butyrolactone, [1856] gamma-Heptylbutyrolactone, [1856] gamma-n-Heptylbutyrolactone, [1856] 5-Heptyldihydro-2(3H)-furanone, [1856] 3-heptyldihydro-5- methyl- (9CI), [771] 3-Heptyldihydro-5-methyl- 2(3H)-fura-none, [771] 3-Heptyldihydro-5-methyl-2(3h)-furanone, [771] 3-Heptyldihydro-5-methylfuran-2(3H)-one, [771] 2-Heptylfuran, [773] Hex- 2-enal, [788] trans-Hex-2, [793] Hex-2-en-1-ol, [795] (Z)-Hex-3- enyl (Z)-hex-3-enoate, [809] cis-Hex-3-en-1-ol, [797] (Z)-Hex-3-enal, [789] Hex-3-enoic acid, [794] Hex-3-enyl 2-methylbutyrate, [814] (Z)-Hex-3-enyl acetate, [800] (Z)-Hex-3-enyl benzoate, [801] (Z)-Hex-3-enyl butyrate, [804] (Z)-Hex-3-enyl formate, [806] (Z)-Hex-3-enyl hexanoate, [807] Hex-3-enyl isovalerate, [811] (Z)-Hex-3-enyl lactate, [812] (Z)-Hex-3-enyl phenylacetate, [815] Hex-4-en-3-one, [792] (Z)- Hex-4-enal, [790] Hexa-2,4-dienal, [776] Hexadecan-1-ol, [775] Hexadecanoic acid (9CI), [1478] Hexadecanoic acid, ethyl ester (9CI), [620] 1-Hexadecanol, [775] 1-Hexadecanol (9CI), [775] omega-6-Hexadecenlactone, [776] ω-6-Hexadecenlactone, [776] 2,4-hexadien-1-ol, [778] (E,E)-2,4-Hexadienal, [776] 2,4-Hexadienal, [776] trans, trans-2,4-Hexadienal, [776] trans, trans-2,4-Hexadienal, [776] 2,4-Hexadienal, (E,E)-, [776]

General Index

(E,E)-2,4-hexadienoic acid, [777] 2,4-Hexadienoic acid, (E,E')-, potassium salt, [1608] 2,4-Hexadienoic acid, 2-propenyl ester, (E,E)-, [61] 2,4-Hexadienoic acid, ethyl ester (9CI), [632] 2,4-Hexadienoic acid, methyl ester, (E,E)-, [1292] 2,4-Hexadienoic acid, potassium salt, [1608] 2,4-Hexadienoic acid, potassium salt (9CI), [1608] (4R- (4alpha,4aalpha,6beta))-4,4a,5,6,7,8Hexahydro-4,4α−dimethyl-6-(1-methylvinyl)naph-thalen-2(3H)-on, [1396] 4,4a,5,6,7,8-Hexahydro-6-isopropenyl-4,4a-dimethyl-2(3H)-naph-thalene, [1396] δ-Hexalactone, [780] delta-Hexalactone, [780] γ-Hexalactone, [779] gamma-Hexalactone, [779] Hexaldehyde, [781] 2,2,4,4,6,6-Hexamethyl-1,3,5-trithiane, [1845] Hexan-1-ol, [822] Hexan-3-ol, [786] Hexan-3-one, [787] Hexan-4-olide, [779] Hexanal, [781] n-Hexanal, [781] Hexanal (8CI) (9CI), [781] Hexanal, 2-(phenylmethylene)- (9CI), [198] Hexanal, 2-ethylidene- (8CI)(9CI), [196] Hexanal, 3,5,5-trimethyl- (8CI) (9CI), [1834] Hexane-1,6-dithiol, [783] Hexane-2,3-dione, [782] Hexane-3,4-dione, [783] 2,3-Hexanedione, [782] 3,4-Hexanedione, [783] 2,3-Hexanedione (8CI) (9CI), [782] 3,4-Hexanedione (8CI) (9CI), [783] 2,3-Hexanedione, 5-methyl- (8CI) (9CI), [1201] 1,6-Hexanedithiol, [783] 1,6-Hexanedithiol (8CI) (9CI), [783] 1-Hexanethiol, [784] Hexanoic acid, [785] Hexanoic acid (8CI) (9CI), [785] Hexanoic acid, (2E)-2-hexenyl ester, [806] Hexanoic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI), [1036] Hexanoic acid, 1-methylethyl ester, [962] Hexanoic acid, 2,4-dioxo-, ethyl ester (8CI)(9CI), [564] Hexanoic acid, 2-methyl- (8CI) (9CI), [1204] Hexanoic acid, 2-methylpropyl ester, [928] Hexanoic acid, 2-phenylethyl ester (9CI), [1529]

1947

Hexanoic acid, 2-propenyl ester (9CI), [51] Hexanoic acid, 3,7-dimethyl-2,6-octadienyl ester, [707] Hexanoic acid, 3-hexenyl ester, (Z)-, [807] Hexanoic acid, 3-hydroxy-, ethyl ester (8CI)(9CI), [583] Hexanoic acid, 3-hydroxy-, methyl ester (8CI) (9CI), [1209] Hexanoic acid, 3-methylbutyl ester, [905] Hexanoic acid, 3-oxo-, ethyl ester, [619] Hexanoic acid, 5-(acetyloxy)-, methyl ester, [1153] Hexanoic acid, allyl ester (8CI), [51] Hexanoic acid, butyl ester (8CI)(9CI), [206] Hexanoic acid, ethyl ester (8CI) (9CI), [574] Hexanoic acid, hexyl ester (8CI) (9CI), [828] Hexanoic acid, isobutyl ester, [928] Hexanoic acid, isopentyl ester, [905] Hexanoic acid, methyl ester (8CI) (9CI), [1203] Hexanoic acid, pentyl ester (8CI)(9CI), [84] Hexanoic acid, propyl ester (8CI) (9CI), [1638] 3-Hexanol, [786] Hexanol, [822] 3-Hexanol (8CI) (9CI), [786] 1-Hexanol (9CI), [822] 1-Hexanol, 2-ethyl- (8CI) (9CI), [575] 1-Hexanol, 3-(methylthio)-, [1310] 1-Hexanol, 3,5,5-trimethyl- (8CI) (9CI), [1835] 3-Hexanone, [787] 3-Hexanone (8CI) (9CI), [787] 1-Hexanone, 1-(2-furanyl)- (9CI), [1508] (E)-2-Hexen-1-al, [788] 2-Hexen-1-al, 2-isopropyl-5-methyl-, [966] 2-Hexen-1-ol, [795] 3-Hexen-1-ol, [797] 4-Hexen-1-ol, [798] cis-3-Hexen-1-ol, [797] (Z)-2-hexen-1-ol, [796] 2-Hexen-1-ol (8CI) (9CI), [795] 2-Hexen-1-ol acetate, [799] 3-Hexen-1-ol, (Z)- (8CI) (9CI), [797] 3-Hexen-1-ol, 2-aminobenzoate, (3Z)- (9CI), [801] 2-Hexen-1-ol, acetate, (E)-, [799] 3-Hexen-1-ol, acetate, (Z)-, [800] 3-Hexen-1-ol, benzoate, (Z), [801] 3-Hexen-1-ol, formate, (Z)-, [806] 2-Hexen-1-yl acetate, [799] cis-3-Hexen-1-yl acetate, [800] cis-3-Hexen-1-yl acetate, [800] trans-2-Hexen-1-yl acetate, [799] 3-Hexen-2-one, 5-methyl-, [1207] 5-Hexen-2-one, 5-methyl- (8CI) (9CI), [1207] 1-Hexen-3-ol, [794]

1948

Fenaroli’s Handbook of Flavor Ingredients

2-Hexen-4-one, [792] 2-Hexenal, [788] cis-3-Hexenal, [789] cis-3-Hexenal, [789] cis-4-Hexenal, [790] cis-4-Hexenal, [790] trans-4-Hexenal, [791] 3-hexenal, [789] (E)-2-Hexenal diethyl acetal, [791] trans-2-Hexenal diethyl acetal, [791] 3-Hexenal, (Z)-, [789] 4-Hexenal, (Z)-, [790] 3-Hexenal, (Z)- (8CI) (9CI), [789] Hexenal, (Z)- (8CI) (9CI), [790] 2-Hexenal, 5-methyl-2-(1-methylethyl)- (9CI), [966] 2-Hexene, 1,1-diethoxy-, (2E)-, [791] 4-Hexene-3-one, [792] 4-Hexene-3-one (8CI) (9CI), [792] 2-Hexenoic acid, (E)-, [793] 3-Hexenoic acid, [794] trans-2-Hexenoic acid, [793] trans-2-Hexenoic acid, [793] 3-Hexenoic acid (8CI) (9CI), [794] 2-Hexenoic acid, (3Z)-3-hexenyl ester (9CI), [808] 3- Hexenoic acid, 3-hexenyl ester, (Z,Z)- (9CI), [809] 3- Hexenoic acid, ethyl ester (8CI) (9CI), [576] 2-Hexenoic acid, ethyl ester, (E)- (8CI) (9CI), [575] 2-Hexenoic acid, methyl ester, [1205] 3-Hexenoic acid, methyl ester (8CI) (9CI), [1206] 2-Hexen-ol-6, [798] (Z)-3-Hexenyl (e)-2-butenoate, [802] (Z)-3-hexenyl (E)-2-hexenoate, [808] (Z)-3-hexenyl (E)-2-methyl 2-butenoate, [813] cis-3-Hexenyl cis-3-hexenoate, [809] cis-3-Hexenyl trans-2-butenoate, [802] 3-Hexenyl 2-methylbutyrate, [814] 4-hexenyl alcohol, [798] (Z)-3-hexenyl anthranilate, [801] cis-3-Hexenyl benzoate, [801] cis-3-Hexenyl benzoate, [801] cis-3-Hexenyl butyrate, [804] cis-3-Hexenyl butyrate, [804] (E)-2-hexenyl butyrate, [803] trans-2-Hexenyl caproate, [806] cis-3-Hexenyl formate, [806] cis-3-Hexenyl formate, [806] (E)-2-hexenyl formate, [805] (E)-2-Hexenyl hexanoate, [806] cis-3-Hexenyl hexanoate, [807] cis-3-Hexenyl hexanoate, [807]

(Z)-3-hexenyl isobutyrate, [810] 3-Hexenyl isovalerate, [811] cis-3-Hexenyl isovalerate, [811] (E)-2-hexenyl isovalerate, [810] cis-3-Hexenyl lactate, [812] cis-3-Hexenyl lactate, [812] 3-Hexenyl phenylacetate, [815] (E)-2-hexenyl propionate, [815] (Z)-3-hexenyl propionate, [816] (Z)-3 & (E)-2-Hexenyl propionate (mixture), [817] (Z)-3-Hexenyl pyruvate, [818] (E)-2-hexenyl valerate, [819] (Z)-3-hexenyl valerate, [819] (Z)-6-(3-Hexenyl) tetrahydro -2H- pyran-2-one, [881] cis-3-Hexenyl cis-3-hexenoate, [809] cis-3-Hexenyl-2-methylbutyrate, [814] Hexone, [1259] Hexyl 2-butenoate, [826] n-Hexyl 2-butenoate, [826] Hexyl 2-furoate, [827] Hexyl 2-methyl-3(or 4)-pentenoate, [834] Hexyl 2-methylbutyrate, [833] Hexyl 3-methylbutanoate, [831] Hexyl acetate, [820] n-Hexyl acetate, [820] Hexyl alcohol, [822] n-Hexyl alcohol, [822] Hexyl alcohol (8CI), [822] Hexyl benzoate, [823] Hexyl butyrate, [826] α-Hexyl cinnamaldehyde, [823] Hexyl formate, [825] Hexyl hexanoate, [828] Hexyl isobutyrate, [830] Hexyl isovalerate, [831] Hexyl octanoate, [835] Hexyl phenylacetate, [834] Hexyl propionate, [836] Hexyl trans-2-hexenoate, [829] n-Hexyl-2-butenoate, [826] 2-Hexyl-4,5-dimethyl-1,3-dioxolane, [824] 2-Hexyl-4-acetoxytetrahydrofuran, [821] 2-Hexyl-5 or 6-keto-1,4-dioxane, [832] alpha-Hexylcinnamaldehyde, [823] 5-Hexyldihydro-4-methylfuran-2(3H)-one, [1194] 2-Hexylidene cyclopentanone, [830] 2-Hexylidenecyclopentanone, [830] 7-Hexyloxepan-2-one, [515] 6-Hexyltetrahydro-2H-pyran-2-one, [1857] hiazole, 2-isobutyl- (8CI), [935] Hickory, [837]

General Index

Hickory Bark Extract, [837] (L)-Histidine, [838] Histidine, [838] L-Histidine, [838] L-Histidine (9CI), [838] Histidine, L- (8CI), [838] Hops, [839] Hops Extract, [840] Hops Extract Modified, [840] Hops Extract Solid, [840] Hops Oil, [841] Horehound (hoarhound), [842] Horehound Extract, [843] Horehound Solid Extract, [843] Horsemint, [843] Horsemint Leaves Extract, [844] Horseradish, [844] Horseradish Oil, [845] Hyacinth (flowers), [846] Hyacinth Absolute, [846] Hydratropaldehyde (8CI), [1564] Hydratropaldehyde, dimethyl acetal (8CI), [1566] Hydratropic aldehyde, [1564] Hydrocinnamic acid (8CI), [1567] Hydrocinnamic acid, alpha,beta-epoxy-beta-methyl-, ethyl ester (8CI), [600] Hydrocinnamic acid, ethyl ester (8CI), [625] Hydrocinnamic acid, methyl ester (8CI), [1279] Hydrocoumarin (8CI), [432] Hydrogen sulfide, [847] Hydrogen sulfide (H2S) (8CI) (9C, [847] Hydrogen sulphide, [847] Hydroquinone dimethyl ether, [451] Hydroquinone monoethyl ether, [848] N-(4-Hydroxy- 3-methoxybenzyl) 8-methyl 6nonenamide, [867] 2-Hydroxy-1,2,3-propanetricarboxylic acid, delta triethyl ester, [1822] 4-Hydroxy-2,3-dimethyl-2,4-nonadienoic acid gamma-lactone, [863] 5-Hydroxy-2,4-decadienoic acid δ-lactone, [858] 5-Hydroxy-2,4-decadienoic acid delta-lactone, [858] 4-Hydroxy-2,5-dimethyl-3(2H)- furanone, [862] 4-Hydroxy-2,5-dimethyl-3(2h)-furanone, [862] 4-Hydroxy-2,5-dimethylfuran-2(3H)-one, [862] 1-Hydroxy-2-butanone, [853] 2-Hydroxy-2-cyclohexen-1-one, [857] 5-Hydroxy-2-decenoic acid δ-lactone, [859] 5-Hydroxy-2-decenoic acid delta-lactone, [859] 5-Hydroxy-2-dodecenoic acid lactone, [865] 3-Hydroxy-2-methyl-4-pyrone, [1051] 1-Hydroxy-2-methylbenzene, [356]

1949

3-Hydroxy-2-oxopropionic acid, [877] (3-Hydroxy-2-pentanone, [878] 3- Hydroxy-2-pentanone, [878] 5-Hydroxy-2-phenyl-1,3-dioxane, [134] 1-Hydroxy-2-undecene, [1868] 2-Hydroxy-3,5,5-trimethyl-1,2-cyclohexenone, [880] 2-Hydroxy-3,5,5-trimethyl-2-cyclohexenone, [880] 4-Hydroxy-3,5-dimethoxybenzaldehyde, [861] 6-Hydroxy-3,7-dimethyl octanoic acid, lactone, [864] 7-Hydroxy-3,7-dimethyloctanal, [854] 6-Hydroxy-3,7-dimethyloctanoic acid lactone, [864] 4-Hydroxy-3-methoxybenzoic acid, [866] N-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6nonenamide, [867] 4-(4-Hydroxy-3-methoxyphenyl)-2-butanone, [1918] 4-(4-Hydroxy-3-methoxyphenyl)-3-buten-2-one, [1888] 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one, [1918] N-((4-Hydroxy-3-methoxyphenyl)methyl)nonanamide, [1387] 4-Hydroxy-3-methyloctanoic acid lactone, [874] 3-Hydroxy-4,5-dimethylfuran-2(5H)-one, [470] 3-Hydroxy-4-isopropyl-1-methylcyclohexene, [1077] 2-Hydroxy-4-methyl benzaldehyde, [868] 4-Hydroxy-4-methyl-5-hexenoic acid gammalactone, [873] 4-hydroxy-4-methyl-7-cis-decenoic acid gamma lactone, [869] 2-Hydroxy-4-methylbenzaldehyde, [868] 5-Hydroxy-4-octanone, [876] 3-Hydroxy-4-phenyl-2-butanone, [879] 3-Hydroxy-4-phenylbutan-2-one, [879] 3(2)-Hydroxy-5-methyl-2(3)-hexanone, [872] 4-Hydroxy-5-methyl-3(2H)-furanone, [872] 4-Hydroxy-5-methyl-3(2h)-furanone, [872] 4-Hydroxy-5-methylfuran-3 (2H)-one, [872] (Z)-4-Hydroxy-6-dodecenoic acid lactone, [865] 5-Hydroxy-7-decenoic acid δ-lactone, [860] 5-Hydroxy-7-decenoic acid delta-lactone, [860] 5-Hydroxy-8-undecenoic acid δ-lactone, [881] 5- Hydroxy-8-undecenoic acid delta-lactone, [881] 2'-Hydroxyacetophenone, [849] 2-Hydroxyacetophenone, [849] o-Hydroxyanisole, [738] 4-Hydroxybenzaldehyde, [849] p-Hydroxybenzaldehyde, [849]

1950

Fenaroli’s Handbook of Flavor Ingredients

2-Hydroxybenzoic acid, [850] 4-Hydroxybenzoic acid, [851] p-Hydroxybenzoic acid, [851] 2-Hydroxybenzoic acid, 3-methylbutyl ester, [912] 4-Hydroxybenzoic acid, propyl ester, [1639] 4-Hydroxybenzyl alcohol, [852] 7-Hydroxycitronellal, [854] Hydroxycitronellal, [854] Hydroxycitronellal diethyl acetal, [855] Hydroxycitronellal dimethyl acetal, [856] Hydroxycitronellol, [856] 5- Hydroxydecanoic acid, monoester with glycerol, [724] 6-Hydroxydihydrotheaspirane, [861] 5-Hydroxydodecanoic acid, monoester with glycerol, [725] 4-Hydroxyheptanoic acid, gamma-lactone, [750] 3-(Hydroxymethyl)-2-octanone, [875] 3-(Hydroxymethyl)octan-2-one, [875] 2-Hydroxymethyl-6,6-dimethyl bicyclo (3.1.1) hept-2-enyl formate, [870] 2-Hydroxymethyl-6,6-dimethylbicyclo(3.1.1)hept-2-enyl formate, [870] 10-hydroxymethylene-2-pinene, [871] Hydroxynonanoic acid, delta-lactone, [876] Hydroxynonanoic acid, δ-lactone, [876] 3-Hydroxynonyl acetate, [1379] 5-Hydroxyoctan-4-one, [876] 4-Hydroxyoctanoic acid lactone, [1413] 15-Hydroxypentadecanoic acid-epsilon-lactone, [1493] 4-(p-Hydroxyphenyl)-2-butanone, [879] 4-(p-Hydroxyphenyl)-2-butanone, [879] 4-(4-Hydroxyphenyl)butan-2-one, [879] 4-Hydroxyundecanoic acid lactone, [1856] 4-Hydroxyundecanoic acid, gamma-lactone, [1856] Hyssop, [882] Hyssop Extract, [882] Hyssop Oil, [883]

I Iceland moss, [885] Immortelle (helichrysum), [885] Immortelle Extract, [886] Imperatoria, [887] in-2(3)- en, [1585] Indole, [887] Indole (8CI), [887] 1H-Indole (9CI), [887] Indole, 3-methyl, [1725]

Inosine 5'-monophosphate disodium salt hydrate, [504] 5'-Inosinic acid, disodium salt (8CI) (9CI), [504] α-Ionol, [888] alpha-Ionol, [888] β-Ionol, [889] beta-Ionol, [889] α-Ionone, [890] β-Ionone, [891] beta-Ionone, [891] γ-Ionone, [892] gamma- Ionone, [892] β-Ionyl acetate, [893] Irish moss (carrageen), [894] Irish Moss Extract (Carrageenan), [894] α-Irone, [896] alpha-Irone, [896] Isoamyl 3-(2-furan)propionate, [904] Isoamyl 4(2-furan)butyrate, [903] Isoamyl acetate, [897] Isoamyl acetoacetate, [898] Isoamyl alcohol, [898] Isoamyl alcohol (primary and secondary), [898] Isoamyl benzoate, [900] Isoamyl butyrate, [901] Isoamyl cinnamate, [902] Isoamyl formate, [902] Isoamyl hexanoate, [905] Isoamyl isovalerate, [906] Isoamyl laurate, [907] Isoamyl nonanoate, [907] Isoamyl octanoate, [908] Isoamyl phenylacetate, [909] Isoamyl propionate, [910] Isoamyl pyruvate, [911] Isoamyl salicylate, [912] Isoamylamine, [948] Isoaspartic acid, [119] 1(3H)- Isobenzofuranone, 3-butyl- (9CI), [215] 1(3H)-Isobenzo-furanone, 3-butylidene- (9CI), [208] 1(3H)-Isobenzofuranone, 3-propylidene- (9CI), [1640] Isoborneol, [913] Isoborneol (8CI), [913] Isoborneol, acetate (8CI), [914] Isoborneol, dl-, [913] Isoborneol, propionate (8CI), [916] Isobornyl acetate, [914] Isobornyl formate, [915] Isobornyl isovalerate, [915] Isobornyl propionate, [916] Isobutanol, [919] Isobutyl 2-butenoate, [922]

General Index

Isobutyl 2-furan, [927] Isobutyl 2-methylisocrotonate, [920] Isobutyl 2-naphthyl ether, [1354] Isobutyl acetate, [917] Isobutyl acetoacetate, [918] Isobutyl alcohol, [919] Isobutyl alcohol (8CI), [919] Isobutyl angelate, [920] Isobutyl anthranilate, [921] Isobutyl benzoate, [921] Isobutyl butyrate, [923] Isobutyl cinnamate, [924] Isobutyl formate, [926] Isobutyl furan-2-propionate, [927] Isobutyl heptanoate, [927] Isobutyl hexanoate, [928] Iso-butyl isobutyrate, [209] Isobutyl isobutyrate, [929] Isobutyl isovalerate, [1284] Isobutyl phenylacetate, [932] α-Isobutyl phenylethyl alcohol, [932] Isobutyl propionate, [933] Isobutyl salicylate, [934] 2-Isobutyl thiazole, [935] 2-Isobutyl-1,3-thiazole, [935] Isobutyl-2-furanpropionate, [927] 2-Isobutyl-3-methoxypyrazine, [930] 2-Isobutyl-3-methylpyrazine, [931] 2(4)-Isobutyl-4(2),6-dimethyldihydro-4h-1,3,5dithiazine, [925] α-Isobutylphenethyl alcohol, [932] 2-Isobutylpyridine, [1285] 2-Isobutylthiazole, [935] Isobutyraldehyde, [936] Isobutyraldehyde (8CI), [936] Isobutyric acid, [937] Isobutyric acid (8CI), [937] Isobutyric acid, 1,5-dimethyl-1- vinyl-4-hexenyl ester (8CI), [1037] Isobutyric acid, 2-phenoxyethyl ester (6CI, 8CI), [1541] Isobutyric acid, 2-phenoxyethyl ester (8CI), [1541] Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (8CI), [1366] Isobutyric acid, 3,7-dimethyl-6-octenyl ester (8CI), [328] Isobutyric acid, 3-phenylpropyl ester (8CI), [1573] Isobutyric acid, benzyl ester (8CI), [152] Isobutyric acid, cinnamyl ester (8CI), [311] Isobutyric acid, dodecyl ester (8CI), [518] Isobutyric acid, ethyl ester (8CI), [584] Isobutyric acid, isobutyl ester (8CI), [929]

1951

Isobutyric acid, isopropyl ester, [963] Isobutyric acid, methyl ester (8CI), [1215] Isobutyric acid, octyl ester (8CI), [1444] Isobutyric acid, phenethyl ester, [1530] Isobutyric acid, p-tolyl ester, [1808] Isocaproic acid, [1257] Isoeugenol, [938] Isoeugenol benzyl ether, [940] Isoeugenyl acetate, [939] Isoeugenyl benzyl ether, [940] Isoeugenyl ethyl ether, [940], [941] Isoeugenyl formate, [941] Isoeugenyl methyl ether, [942] Isoeugenyl phenylacetate, [943] Isohexanoic acid (mixed isomers), [1257] Isojasmone, [944] dl-Isoleucine, [945] dl-Isoleucine (9CI), [945] Isoleucine, dl- (8CI), [945] dl-Isomenthone, [946] dl-Isomenthone, [946] Isomenthone, [946] Isomethyleugenol, [942] α-Isomethylionone, [946] alpha-Isomethylionone, [947] α-Isomethylionyl acetate, [947] Isopentanoic acid, [979] Isopentyl acetate, [897] Isopentyl acetoacetate, [898] Isopentyl alcohol (8CI), [898] Isopentyl alcohol, acetate (8CI), [897] Isopentyl alcohol, benzoate (8CI), [900] Isopentyl alcohol, formate (8CI), [902] Isopentyl alcohol, propionate (8CI), [910] Isopentyl benzoate, [900] Isopentyl cinnamate, [902] Isopentyl formate, [902] Isopentyl hexanoate, [905] Isopentyl laurate, [907] Isopentyl nonanoate, [907] Isopentyl octanoate, [908] Isopentyl phenylacetate, [909] Isopentyl propionate, [910] Isopentyl pyruvate, [911] Isopentyl salicylate, [912] Isopentylamine, [948] Isopentylamine (8CI), [948] Isopentylidene isopentylamine, [949] Isophorone, [950] Isoprenyl acetate, [951] Isopropanol, [956] Isopropanolamine, [73] cis-5-Isopropenyl-cis-2-methylcyclopentan-1carboxaldehyde, [952]

1952

Fenaroli’s Handbook of Flavor Ingredients

5-Isopropenyl-2- methyl-2-vinyltetrahydrofuran, [952] 5-Isopropenyl-2-methyl-2-vinyltetrahydrofuran, [952] 4-Isopropenylcyclohex-1-en-1-ylmethanol, [1069] Isopropenylpyrazine, [953] Isopropyl 2-methylbutyrate, [965] Isopropyl 4-methoxystyryl ketone, [1123] Isopropyl acetate, [954] Isopropyl alcohol, [956] Isopropyl alcohol (8CI), [956] Isopropyl alcohol manufacture (strong-acid process), [956] Isopropyl benzoate, [957] Isopropyl butyrate, [958] Isopropyl cinnamate, [959] isopropyl ester, [957] Isopropyl formate, [962] Isopropyl hexanoate, [962] Isopropyl isobutyrate, [963] Isopropyl isovalerate, [964] Isopropyl myristate, [968] 3-(p-Isopropyl phenyl)propionaldehyde, [971] 4-Isopropyl phenylacet aldehyde, [970] Isopropyl phenylacetate, [970] Isopropyl propionate, [972] Isopropyl tiglate, [973] 4-(Isopropyl)-1-meth ylcyclohex-3-en-1-o, [1078] 6-(Isopropyl)-3-methylcyclohex-2-en-1-ol, [1077] 2-Isopropyl-n,2,3-trimethylbutyramide, [974] 4-isopropyl-2-cyclohexenone, [960] trans-5-Isopropyl-2-methylcyclohexan-1-one, [1074] 5-Isopropyl-2-methylpyrazine, [966] 2(4)-Isopropyl-4(2),6-dimethyldihydro-4h-1,3,5dithiaazine, [961] 7-Isopropyl-4-methyloxepan-2-one, [864] 2-Isopropyl-4-methylthiazole, [967] 2-Isopropyl-5-methyl-2-hexenal, [966] 2-Isopropyl-5-methylanisole, [1222] 2-Isopropyl-5-methylhex-2-enal, [966] p-Isopropylacetophenone, [955] p-Isopropylacetophenone, [955] 4-Isopropylbenzaldehyde, [363] p-Isopropylbenzyl alcohol, [958] 2-Isopropylphenol, [969] 3-(p-Isopropylphenyl)-propionaldehyde, [971] 4-Isopropylphenylacetaldehyde, [970] p- Isopropylphenylacetaldehyde, [969] p-Isopropylphenylacetaldehyde, [969] 2-isopropylpyrazine, [973]

p-Isopropyltoluene, [380] Isopulegol, [975] Isopulegone, [976] Isopulegyl acetate, [977] Isoquinoline, [978] Isoquinoline (8CI) (9CI), [978] Isosafrole (prohibited), [978] Isovaleraldehyde (8CI), [1159] Isovaleric acid, [979] Isovaleric acid (8CI), [979] Isovaleric acid, 2-bornyl ester (7CI,8CI), [173] Isovaleric acid, 2-bornyl ester (8CI), [173] Isovaleric acid, benzyl ester (8CI), [153] Isovaleric acid, butyl ester (8CI), [210] Isovaleric acid, cinnamyl ester (6CI,7CI,8CI), [312] Isovaleric acid, cinnamyl ester (8CI), [312] Isovaleric acid, cyclohexyl ester (8CI), [375] Isovaleric acid, ethyl ester (8CI), [586] Isovaleric acid, hexyl ester (8CI), [831] Isovaleric acid, isobutyl ester (8CI), [1284] Isovaleric acid, isopentyl ester (8CI), [906] Isovaleric acid, methyl ester, [1216] Isovaleric acid, octyl ester (8CI), [1445] Isovaleric acid, phenethyl ester (8CI), [1532] Isovaleric acid, propyl ester, [1642] Isovaleric acid, thio-, S-2,5-dimethyl-3-furyl ester, [495] Isovalerylaldehyde, [1159] Iva, [980] Iva Extract, [981]

J Jambu oleoresin, [983] Jasmine, [984] Jasmine Absolute, [984] Jasmine Concrete, [985] Jasmine Oil, [986] Jasmine Spiritus, [986] Jasmone, [987] Juniper (berries), [987] Juniper Extract, [988] Juniper Oil, [989]

K Karaya gum, [991] Kelp, [992] 2-Keto-4-butanethiol, [993] Ketones, [183], [467], [757], [950], [1259], [1265], [1498] Kola nut (cola nut), [993] Kola Nut Extract, [994]

General Index

L Labdanum, [995] Labdanum Absolute, [995] Labdanum Oil, [996] Labdanum Oleoresin, [997] Lactic acid, [997] Lactic acid, butyl ester (8CI), [211] Lactic acid, ethyl ester (8CI), [587] Lauraldehyde (8CI), [1002] Laurel, [998] Laurel Bay Leaves Extract, [999] Laurel Bay Leaves Oil, [1000] Laurel Berries, [999] Laurel berries (Laurus nobilis L.), [1001] Lauric acid, [1001] Lauric acid, butyl ester (8CI), [212] Lauric acid, ethyl ester (8CI), [588] Lauric acid, isopentyl ester (8CI), [907] Lauric acid, methyl ester (8CI), [1218] Lauric acid, pure, [1001] Lauric aldehyde, [1002] Lauryl acetate, [1003] Lauryl alcohol, [1004] Lauryl aldehyde, [1002] Lavandin, [1005] Lavandin Oil, [1006] Lavender, [1007] Lavender Absolute, [1007] Lavender Concrete, [1008] Lavender Oil, [1008] Lavender spike, [1009] Lavender Spike Oil, [1010] Lemon, [1010] Lemon Essence, [1011] Lemon Extract, [1011] Lemon Oil, [1012] Lemon Oil, Terpeneless, [1013] Lemon Peel Extract, [1014] Lemon Peel Granules, [1014] Lemon verbena, [1017] Lemongrass, [1015] Lemongrass Oil, [1016] Leucine, L- (8CI), [1018] Levoglutamide, [721] Levulinic acid, [1019] Levulinic acid (8CI), [1019] Levulinic acid, butyl ester (8CI), [213] Levulinic acid, ethyl ester (8CI), [589] Licorice, [1020] Licorice Extract, [1021] Licorice Extract Powder, [1021] Lime, [1022] Lime Juice Dehydrated, [1023]

Lime Oil Distilled, [1023] Lime Oil Expressed, [1024] Lime Oil Terpeneless, [1025] DL-Limonene, [1025] Limonene (d-,l-, and dl-), [1025] Linaloe, [1027] Linaloe Wood Oil, [1027] Linalool, [1028] Linalool oxide, [1030] Linalool oxide (9CI), [1030] Linalyl acetate, [1030], [1031] Linalyl alcohol, [1028] Linalyl anthranilate, [1032] Linalyl benzoate, [1033] Linalyl butyrate, [1034] Linalyl cinnamate, [1034], [1035] Linalyl formate, [1035] Linalyl hexanoate, [1036] Linalyl isobutyrate, [1037] Linalyl isovalerate, [1038] Linalyl octanoate, [1039] Linalyl phenylacetate, [1040] Linalyl propionate, [1041] Linden (leaves), [1042] Linden Flowers, [1042] Linden Flowers Extract, [1043] Litsea cubeba (berry oil), [1043] L-Leucine, [1018] L-Leucine (9CI), [1018] L-Lysine, [1047] Locust bean gum, [259] Lovage, [1044] Lovage Extract, [1045] Lovage Oil, [1045] L-Tyrosine (9CI), [1853] Lungmoss, [1046] 2,6-Lutidine, [488]

M Mace, [1398] Mace Oil, [1398] Mace Oleoresin, [1399] Maidenhair fern, [1049] Malic Acid, [1049] L-Malic acid, [1049] Malic acid (L), [1049] Malic acid, L- (8CI), [1049] Malonic acid, diethyl ester (8CI), [420] Malt extract, [1050] Maltol, [1051] Maltol propionate, [1052] Maltyl isobutyrate, [1053] Mandarin (tangerine), [1054]

1953

1954

Fenaroli’s Handbook of Flavor Ingredients

Mandarin Oil, [1055] L-Mannose, 6-deoxy- (9CI), [1674] Maple, mountain, [1057] Marigold, pot, [1059] Marjoram Oleoresin, [1061] Marjoram Seed, [1061] Marjoram, pot, [1060] Marjoram, sweet, [1060] Marjoram, Sweet Oil, [1062] Massoia bark oil (cryptocarya massoio), [1063] MatÉ (leaves), [1063] Maté Absolute, [1064] MEK, [183] Melilotus, [1065] p-Menth-1-en- 4-ol, [264] p-Menth-1-en-3-ol, [1077] p-Menth-1-en-4-ol (8CI), [264] p-Menth-1-en-8-ol (8CI), [1764] p-Menth-1-en-8-ol, formate (mixed isomers), [1770] p-Menth-1-en-8-yl acetate, [1766] p-Menth-1-en-8-yl formate, [1770] p-Menth-1-ene-9-al, [1076] p-Menth-3-en-1-ol, [1078] p-Menth-4(8)-en-3-one, [1651] p-Menth-4(8)-en-3-one, (R)-(+)- (8CI), [1651] p-Menth-8-en-1-ol, [1079] p-Menth-8-en-2-ol, [430] p-Menth-8-en-2-ol, acetate, [431] p-Menth-8-en-2-one, [1080] p-Menth-8-en-3-one, trans-, [976] Mentha arvensis, [1065] p-Mentha-3,8-diene, 3,9-epoxy-, [1776] p-Mentha-1(6),8-dien-2-ol, [264] l-p-Mentha-1(6),8-dien-2-one, [265] p-Mentha-1(6),8-dien-2-yl ace-tat, [267] p-Mentha-1,3-diene, [1067] p-Mentha-1,4(8)-dien-3-one, [1071] p-Mentha-1,4-diene, [1068] p-Mentha-1,8-dien-7-al, [1066] p-Mentha-1,8-dien-7-ol, [1069] p-Mentha-1,8-dien-7-yl-acetate, [1072] p-Mentha-1,8-diene, (+/–)- (8CI), [1025] p-Mentha-6,8-dien- 2-ol, l-, [263] p-Mentha-6,8-dien-2-ol, acetate, [267] p-Mentha-6,8-dien-2-ol, propionate, [268] p-Mentha-6,8-dien-2-one, (R)-(–)-, [265] p-Mentha-8-thiol-3-one, [1075] cis- and trans-p-1(7),8-Menthadien-2-yl acetate, [1070] p-Menthan-2-ol, [1071] p-Menthan-2-one, [1074] p-Menthan-3-one, (Z)-, [946] p-Menthane, 1,8-epoxy- (8CI), [642]

p-Menthane-3,8-diol, [1073] 1-p-Menthen-9-yl acetate, [1081] 1-p-Menthene-8-thiol, [1076] Menthofuran, [1776] DL-Menthol, [1081] Menthol, [1081] l-Menthol 1- and 2-propylene glycol carbonate, [1084] l-Menthol ethylene glycol carbonate, [1083] D,L-Menthol(+/-)-propylene glycol carbonate, [1084] Menthol, cis-1,3,trans-1,4- (8CI), [1081] Menthol, isovalerate, [1091] Menthone, [1085] trans-Menthone, [1085] d,l-Menthone 1,2-glycerol ketal, [1087] l-Menthone 1,2-glycerol ketal, [1086] cis- and trans-Menthone-8-thioacetate, [1088] 3-(l-Menthoxy)-2-menthylpropane-1,2-diol, [1089] 3-(1-Menthoxy)-propane-1,2-diol, [1090] l-Menthyl acetate, [1091] Menthyl isovalerate, [1091] L-Menthyl lactate, [1093] l-Menthyl lactate, [1092] Menthyl lactate, [1093] 1-Menthyl methyl ether, [1093] mono-Menthyl succinate, [1094] 3-mercapto- (9CI), [1106] 3-Mercapto butan-2-one, [1096] 2-(1-Mercapto-1-methylethyl)-5-methylcyclohexan-1-one, [1075] 3-Mercapto-2-butanone, [1096] (+/-)2-Mercapto-2-methylpentan-1-ol, [1103] 3-Mercapto-2-methylpentan-1-ol (racemic), [1104] 3-Mercapto-2-methylpentanal, [1102] 3-Mercapto-2-pentanone, [1106] 1-Mercapto-2-propanone, [1108] 2-Mercapto-3-butanol, [1095] 3-Mercapto-3-methyl-1-butanol, [1100] 3-Mercapto-3-methylbutyl formate, [1101] 4-Mercapto-4-methyl-2-pentanone, [1105] 3-Mercaptohexanol, [1096] 3-Mercaptohexyl acetate, [1097] 3-Mercaptohexyl butyrate, [1098] 3-Mercaptohexyl hexanoate, [1099] 2-Mercaptomethylpyrazine, [1106] 3-Mercaptopentan-2-one, [1106] 2-, 3- or 10-Mercaptopinane, [1107] 2-Mercaptopropanoic acid, [1793] 2-Mercaptopropionic acid, [1793] Mesityl oxide, [1265] Mesquite, [1109]

General Index

1- Met hylethyl 3-methylbutano, [964] p-Metha-1(6),8- dien- 2-yl propionate, [268] Methanamine, n,n-dimethyl- (9CI), [1824] Methane thioic acid, S-(2-furanylmethyl) ester (9CI), [668] Methane, thiobis-, [1293] Methanethiol (8CI) (9CI), [1220] 4,8-Methanoazulen-9-ol, decahydro-2,2,4,8-tetramethyl-, stereoisomer (9CI), [270] Methanone, diphenyl- (9CI), [139] Methional, [1321] d,l-Methionine, [1110] Methionine, dl- (8CI), [1110] p-Methoxy phenylbutanone, [1122] p-Methoxy-α-methyl cinnamaldehyde, [1118] p-Methoxy-alpha-methylcinnamaldehyde, [1118] 4-Methoxy-2,5-dimethyl-furan-3(2H)-one, [471] 4-Methoxy-2-methyl-2-butanethiol, [1117] 4'Methoxy-2-methylcinnamaldehyde, [1118] 2-Methoxy-3 (5 and 6)-isopropylpyrazine, [1116] 2-Methoxy-3-(1-methylpropyl)pyrazine, [1120] 2 or 5 or 6-Methoxy-3-methylpyrazine (mixture of isomers), [1121] 2-Methoxy-4-(1-propenyl)phenyl formate, [941] 1-Methoxy-4-(2-propenyl)benzene, [530] 2-Methoxy-4-(2-propenyl)phenol, [645] 1-Methoxy-4-methylbenzene, [1134] 2-Methoxy-4-methylphenol, [1119] 2-Methoxy-4-prop-1-enylphenetole, [941] 2-Methoxy-4-prop-1-enylphenyl acetate, [939] 2-Methoxy-4-propylphenol, [1125] 2-Methoxy-4-vinylphenol, [1127] 2-Methoxybenzaldehyde, [1111] o-Methoxybenzaldehyde, [1111] p-Methoxybenzaldehyde, [1112] 2-Methoxybenzoic acid, [1113] 3-methoxybenzoic acid, [1113] 4-methoxybenzoic acid, [1114] p-Methoxybenzyl acetate, [100] 4-Methoxybenzyl alcohol, [100] 4-Methoxybenzyl phenylacetate, [103] p-Methoxybenzyl propionate, [104] (8alpha,9R)-6'-Methoxycinchonan-9-ol monohydrochloride, [1668] 2'-Methoxycinnamaldehyde, [1115] 2-Methoxycinnamaldehyde, [1115] 4-Methoxycinnamaldehyde, [1116] o-Methoxycinnamaldehyde, [1115] p-Methoxycinnamaldehyde, [1116] (2-Methoxyethyl)benzene, [1268] 2-(Methoxymethyl)-furan, [677] o-Methoxyphenol, [738] 2-Methoxyphenyl acetate, [739]

1955

4-(4-Methoxyphenyl) butan-2-one, [1122] 1-(p-Methoxyphenyl)-1-penten-3-one, [1124] 4-(p-Methoxyphenyl)-2-butanone, [1122] 1-(p-Methoxyphenyl)-2-propanone, [1124] 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one, [1123] 1-(4-Methoxyphenyl)pent-1-en-3-one, [1124] 4-Methoxyphenylacetone, [1124] Methoxypyrazine, [1126] Methyl (1R-(1alpha,2beta(Z)))-3-oxo-2-(pent-2enyl)cyclopentaneacetate, [1217] Methyl (e)-2-(z)-4-decadienoate, [1176] Methyl (E)-oct-2-enoate, [1249] Methyl (E,E)-hexa-2,4-dienoate, [1292] Methyl (methylthio)acetate, [1231] Methyl (Z)-oct-4-enoate, [1248] Methyl 1-acetoxycyclohexyl ketone, [1130] Methyl 1-propenyl disulfide, [1281] Methyl 2-furoate, [1188] Methyl 2-hexenoate, [1205] Methyl 2-hydroxy-4-methylpentanoate, [1210] Methyl 2-hydroxy-4-methylvalerate, [1210] Methyl 2-methyl-2-propenoate, [1230] Methyl 2-methyl-3-furyl disulfide, [1228] Methyl 2-methylbutyrate, [1226] Methyl 2-methylpentanoate, [1229] Methyl 2-methylthiobutyrate, [1232] Methyl 2-methylvalerate, [1229] Methyl 2-naphthyl ether, [1356] Methyl 2-nonynoate, [1244] Methyl 2-oxo-3-methylpentanoate, [1252] Methyl 2-thiofuroate, [1309] Methyl 2-undecynoate, [1329] Methyl 3-(methylthio)propionate, [1234] Methyl 3-hexenoate, [1206] Methyl 3-hydroxyhexanoate, [1209] Methyl 3-methyl-1-butenyl disulfide, [1225] S-Methyl 3-methylbutanethioate, [1224] Methyl 3-methylthiopropionate, [1234] Methyl 3-nonenoate, [1243] Methyl 3-oxo-2-pentylcyclopentaneacetate, [1178] Methyl 3-phenylpropionate, [1279] Methyl 4-hydroxybenzoate, [1208] S-Methyl 4-methylpentanethioate, [1228] Methyl 4-tert-butylphenylacetate, [1157] (+/-)-Methyl 5-acetoxyhexanoate, [1153] Methyl 9-undecenoate, [1328] Methyl acetate, [1128] Methyl amyl ketone, [757] Methyl anisate, [1132] 4-Methyl anisole, [1134] Methyl anthranilate, [1135] Methyl benzoate, [1136]

1956

Fenaroli’s Handbook of Flavor Ingredients

S-Methyl benzothioate, [1137] Methyl benzyl disulfide, [1141] Methyl beta-naphthyl ketone, [1238] Methyl β-naphthyl ketone, [1238] S-Methyl butanethioate, [1307] Methyl butyrate, [1159] Methyl caproate, [1203] Methyl caprylate, [1245] Methyl cellulose, [1161] Methyl cinnamate, [1163] Methyl cis-4-octenoate, [1248] Methyl citronellate, [1165] Methyl coumarin, [1166] Methyl cyclohexanecarboxylate, [1169] Methyl dihydrojasmonate, [1178] p-Methyl diphenyl, [1179] Methyl disulfide, [1180] Methyl disulfide (8CI), [1180] Methyl dodecanoate, [1218] Methyl ethyl disulphide, [595] Methyl ethyl ketone, [183] Methyl ethyl pyridine, [604] Methyl ethyl sulfide, [1184] Methyl ethyl trisulfide, [1184] Methyl eugenol, [649] Methyl furfuryl disulfide, [1187] Methyl furoate, [1188] Methyl heptanoate, [1196] Methyl heptyl ketone, [1384] Methyl hex-3-enoate, [1206] S-Methyl hexanethioate, [1202] Methyl hexanoate, [1203] Methyl hexyl ketone, [1422] Methyl isobutyl ketone, [1259] Methyl isobutyrate, [1215] Methyl isovalerate, [1216] Methyl jasmonate, [1217] Methyl laurate, [1218] Methyl linoleate (48%) methyl linolenate (52%) mixture, [1219] Methyl mercaptan, [1220] Methyl myristate, [1236] Methyl n-amyl ketone, [757] Methyl n-butyrate, [1159] Methyl nicotinate, [1239] Methyl N-methylanthranilate, [1223] Methyl non-2-ynoate, [1244] Methyl non-3-enoate, [1243] Methyl nonanoate, [1240] Methyl o-anisate, [1221] Methyl octanoate, [1245] Methyl o-methoxybenzoate, [1221] Methyl p-anisate, [1132] Methyl pelargonate, [1240]

Methyl phenethyl ether, [1268] 3-Methyl phenol, [356] Methyl phenyl disulfide, [1275] Methyl phenyl sulfide, [1278] Methyl phenylacetate, [1269] Methyl p-hydroxybenzoate, [1208] Methyl prop-1-enyl disulphide, [1281] Methyl propenyl disulfide, [1281] Methyl propionate, [1281] Methyl propyl ketone, [1498] Methyl propyl ketone Methyl n-propyl ketone, [1498] Methyl propyl trisulfide, [1287] Methyl propyl trisulphide, [1287] Methyl p-tert-butylphenylacetate, [1157] Methyl p-tert-butylphenylacetate, [1157] 6-Methyl- quinoline, [1290] Methyl salicylate, [1291] Methyl sorbate, [1292] Methyl sulfide, [1293] Methyl thio-2-furoate, [1309] S-Methyl thioacetate, [1301] Methyl thiobutyrate, [1307] Methyl thiolbutyrate, [1307] Methyl trans-2-octenoate, [1249] Methyl trisulfide (8CI), [496] Methyl undec-9-enoate, [1328] Methyl undecylenate, [1328] Methyl valerate, [1330] 2-Methyl-(3 or 5 or 6)-(methylthio)pyrazine (mixture of isomers), [1235] Methyl(methylthio)pyrazine, [1235] 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E), [709] α-Methyl-β-hydroxypropyl α-methyl-β-mercaptopropyl sulfide, [1211] iso-Methyl-β-ionone, [1214] (+/-)3-Methyl-gamma-decalactone, [1194] 2-Methyl-n-butanol, [1153] 1-Methyl-1-((3S,8S)-1,2,3,4,5,6,7,8-octahydro-3, 8-dimethylazulen-5-yl)ethyl acetateD, [742] 1-Methyl-1-(4-methyl-3-cycohexen-1-yl)ethyl butyrate, [1768] 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl isobutyrate, [1770] 3-Methyl-1,2,4-trithiane, [1326] 1-Methyl-1,3-cyclohexadiene, [1167] 2-Methyl-1,3-cyclohexadiene, [1167] 2-Methyl-1,3-dithiolane, [1181] 2-Methyl-1-butanethiol, [1144] 3-Methyl-1-butanethiol, [1146] (+/-) 2-Methyl-1-butanol, [1153] 3-Methyl-1-butanol, acetate, [897] B2-Methyl-1-butyl acetate, [1151]

General Index

3-Methyl-1-cyclopentadecanone, [1173] 1-Methyl-1-cyclopenten-3-one, [1174] 3-Methyl-1-pentanol, [1258] 4-Methyl-1-phenyl-2-pentanone, [1277] 1-Methyl-1-phenylethyl isobutyrate, [460] 4-Methyl-1-phenylpentan-2-ol, [932] 4-Methyl-1-phenylpentan-2-one, [1277] 3-Methyl-1-phenylpentan-3-ol, [1558] 2-Methyl-1-phenylpropan-2-ol, [483] 2-Methyl-1-propanethiol, [1280] 3-Methyl-2- butenoic acid, [1167] 3-Methyl-2-(n-pentanyl)-2-cyclopenten-1-one, [1260] (1R-(1alpha(R*),2beta,5alpha))-5-Methyl-2-(1methylethyl)cyclohex-yl lactate, [1093] trans-5-Methyl-2-(1-methylvinyl)cyclohexan- 1one, [976] 6-Methyl-2-(4-methylcyclohex-3-enyl) hept-1,5diene, [164] 2-Methyl-2-(methyldithio)propanal, [1227] 1-Methyl-2,3-cyclohexadione, [1168] 5-Methyl-2,3-hexanedione, [1201] 4-Methyl-2,3-pentanedione, [1256] 3-Methyl-2,4-nonanedione, [1242] 4-Methyl-2,6-dimethoxyphenol, [1179] 1-Methyl-2-acetylpyrrole, [1131] 1-Methyl-2-aminoethanol, [73] 3-Methyl-2-butanethiol, [1146] 3-Methyl-2-butanol, [1147] 3-Methyl-2-buten-1-ol, [1150] 2-Methyl-2-butenal, [1147] 3-Methyl-2-butenal, [1148] trans-2-Methyl-2-butenoic acid, [1149] 3-Methyl-2-cyclohexen-1-one, [1172] 5-Methyl-2-furfural, [1186] 3-(5-Methyl-2-furyl)-butanal, [1190] 3-(5-Methyl-2-furyl)butanal, [1190] 5-Methyl-2-hepten-4-one, [1199] 2-(4-Methyl-2-hydroxyphenyl)propionic acid-γlactone, [1211] 5-Methyl-2-isopropyl-1-phenol, [1800] Methyl-2-methylbutyrate, [1226] 2-Methyl-2-octenal, [1247] Methyl-2-octynoate, [1250] 3-Methyl-2-oxobutanoic acid, [1251] 3-Methyl-2-oxopentanoic acid, [1253] 4-Methyl-2-oxopentanoic acid, [1254] 1-Methyl-2-oxopropyl butyrate, [184] 4-Methyl-2-pentanone, [1259] 2-Methyl-2-pentenal, [1261] 4-Methyl-2-pentenal, [1262] 2-Methyl-2-pentenoic acid, [1263] 4-Methyl-2-pentyl-1,3-dioxolan, [1266] 4-Methyl-2-pentyl-1,3-dioxolane, [1266]

1957

4-Methyl-2-phenyl-1,3-dioxolaneD, [134] 5-Methyl-2-phenyl-2-hexenal, [1276] 4-Methyl-2-phenyl-2-pentenal, [1277] 3-Methyl-2-phenylbutyraldehyde, [1274] 1-Methyl-2-phenylethyl butyrate, [1267] 5-Methyl-2-phenylhex- 2-en, [1276] Methyl-2-pyrrolyl ketone, [1289] 5-Methyl-2-thiophenecarboxaldehyde, [1318] 2-Methyl-3 (or 5 or 6)-methylthiopyrazine, [1235] 2-Methyl-3 or 5 or 6-(furfurylthio) pyrazine, [1187] 2-Methyl-3 or 5 or 6-(furfurylthio)pyrazine (mixture of isomers), [1187] 2-Methyl-3-(p-isopropylphenyl)-propionaldehyde, [1215] 2-Methyl-3(2-furyl)acrolein, [1189] 2-Methyl-3-(2-furyl)acrolein, [1189] 2-Methyl-3-(methyldithio)furan, [1228] 2-methyl-3-(methylthio)furan, [1233] 2-Methyl-3(or 5- or 6-)-ethoxypyrazine, [1183] 2-Methyl-3-(propyldithio)furan, [1644] 6-Methyl-3,5-heptadien-2-one, [1195] 2-Methyl-3-acetylpyrazine, [23] 2-Methyl-3-butenal, [1147] 3-Methyl-3-butenyl acetate, [951] 2-Methyl-3-furanthiol, [1185] bis (2-Methyl-3-furyl)disulfide, [1191] bis (2-Methyl-3-furyl)tetrasulfide, [1191] 3-((2-Methyl-3-furyl)thio)-4-heptanone, [1193] 4-((2-Methyl-3-furyl)thio)-5-nonanone, [1193] 3-((2-Methyl-3-furyl)thio)heptan-4-one, [1193] 4-((2-Methyl-3-furyl)thio)nonan- 5-o, [1193] (+/-)-3-[(2-Methyl-3-furyl)thio]-2-butanone, [1192] 3-[(2-Methyl-3-furyl)-thio]-4-heptanone, [1193] 4-[(2-Methyl-3-furyl)-thio]-5-nonanone, [1193] 2-Methyl-3-heptanone, [1197] (E)-6-Methyl-3-hepten-2-one, [1200] 5-Methyl-3-hexen-2-one, [1207] Methyl-3-hexenoate, [1206] 1-Methyl-3-methoxy-4-isopropylbenzene, [1222] 7-Methyl-3-methylene-1, 6-octadiene, [1346] 7-Methyl-3-methyleneocta-1, 6-diene, [1346] Methyl-3-methylthiopropionate, [1234] (E)-7-Methyl-3-octen-2-one, [1249] 2-Methyl-3-pent-2-enyl cyclopent-2-enone, [944] 4-Methyl-3-penten-2-one, [1265] 2-Methyl-3-pentenoic acid, [1263] Methyl-3-phenylpropionate, [1279] 2-Methyl-3-tetrahydrofuranthiol, [1296]

1958

Fenaroli’s Handbook of Flavor Ingredients

2-Methyl-3-thioacetoxy-4,5-dihydrofuran, [1302] 2-Methyl-3-tolylpropionaldehyde (mixed o-, m-, p-), [1325] (1)-1-Methyl-4-(1-methylvinyl)-cyclohexene, [1026] 3-Methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)3-buten-2-one, [947] Methyl-4-(methylthio)butyrate, [1232] 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone, [1296] 7-Methyl-4,4a,5,6-tetrahydro-2(3h)-naphthalenone, [1296] 2-Methyl-4-oxo-4H-pyran-3-yl isobutyrate, [1053] 2-Methyl-4-pentenoic acid, [1264] 2-Methyl-4-phenyl-2-butanol, [1270] 2-Methyl-4-phenyl-2-butyl acetate, [1271], [1272] 2-Methyl-4-phenyl-2-butyl isobutyrate, [1272] 3-Methyl-4-phenyl-3-buten-2-one, [1271] 3-Methyl-4-phenyl-3-butene-2-one, [1271] 2-Methyl-4-phenylbutan-2-ol, [1270] 2-Methyl-4-phenylbutyraldehyde, [1273] Methyl-4-phenylbutyrate, [1274] 2-Methyl-4-propyl-1,3-oxathiane, [1285] 2-Methyl-5-(1-methylethyl)bicyclo(3.1.0)hexan2-ol, [1796] (1alpha, 2beta, 5alpha)-2-Methyl-5-(1-methylvinyl)cyclohexyl acetate, [431] 2-Methyl-5-(methylthio)furan, [1314] 2-Methyl-5-ethylpyridine, [604] 6-Methyl-5-hepten-2-one, [1198] 5-Methyl-5-hexen-2-one, [1207] 2-Methyl-5-methoxythiazole, [1223] 3-Methyl-5-propyl-2-cyclohexen-1-one, [1282] 3-Methyl-5-propylcyclohex-2-enone, [1282] 4-Methyl-5-thiazoleethanol, [1299] 4-Methyl-5-thiazoleethanol acetate, [1300] 2-Methyl-5-thiomethylfuran, [1314] 2-Methyl-5-vinylpyrazine, [1331] (+/-)-2-(5-Methyl-5-vinyltetrahydrofuran-2yl)propionaldehyde, [1332] 4-Methyl-5-vinylthiazole, [1333] 5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine, [1177] 4'-Methylacetophenone, [1129] 4’-Methylacetophenone, [1129] Methyl-α-ionone, [1212] 2-Methylallyl butyrate, [1132] Methylallyl trisulfide, [56] Methyl-alpha-ionone, [1212] 2-Methylanisole, [1133] 4-Methylanisole, [1134]

o-Methylanisole, [1133] p-Methylanisole, [1134] Methylated silica, [1136] α-Methylbenzyl acetate, [1139] alpha-Methylbenzyl acetate, [1139] Methylbenzyl acetate (mixed o-,m-,p-), [1138] α-Methylbenzyl alcohol, [1140] Methylphenyl carbinol, [1140] α-Methylbenzyl butyrate, [1141] alpha-Methylbenzyl butyrate, [1141] α-Methylbenzyl formate, [1142] alpha-Methylbenzyl formate, [1142] α-Methylbenzyl isobutyrate, [1143] alpha-Methylbenzyl isobutyrate, [1143] α-Methylbenzyl propionate, [1144] alpha-Methylbenzyl propionate, [1144] Methyl-beta-ionone, [1213] Methyl-β-ionone, [1213] 3-Methylbut-2-en-1-ol, [1150] (E)-2-Methylbut-2-enal, [1148] (E)-2-Methylbut-2-enoic acid, [1149] 3-Methylbutan- 1-ol, [899] 3-Methylbutan-2-ol, [1147] 2-Methylbutane-1-thiol, [1144] 3-Methylbutane-2-thiol, [1146] 3-Methylbutanethiol, [1145] 3-Methylbutanoic acid, [979] (1alpha,2beta,5alpha)-3-Methylbutanoic acid, 5methyl-2-(1-methylethyl) cyclohexyl ester, [1092] 3-Methylbutyl 2-methylbutanoate, [1152] 2-Methylbutyl 2-methylbutyrate, [1155] 1-Methylbutyl acetate, [1504] 2-Methylbutyl acetate, [1151] 2-Methylbutyl alcohol, [1153] 3-Methylbutyl butyrate, [901] 3-Methylbutyl furan-2-propionate, [904] 2-Methylbutyl isovalerate, [1154] 3-Methylbutyl isovalerate, [906] 2-Methylbutyl-2-methyl butyrate, [1155] 3-Methylbutyl-2-methylpropanoate, [1156] 2-Methylbutyl-3-methylbutanoate, [1154] N-(3-Methylbutylidene)-3-methyl-1-butylamine, [949] 2-Methylbutyraldehyde, [1157], [1158] 3-Methylbutyraldehyde, [1158], [1159] 2-Methylbutyrate, [1160] 2-Methylbutyric acid, [1160] Methylcatechol, [738] α-Methylcinnamaldehyde, [1162] alpha-Methylcinnamaldehyde, [1162] p-Methylcinnamaldehyde, [1164] Methyl-cis-4-octenoate, [1248] 6-Methylcoumarin, [1166]

General Index

3-Methylcrotonic acid, [1167] 3-Methylcyclohex-2-en-1-one, [1172] 3-Methylcyclohexane-1,2-dione, [1168] 2-methylcyclohexanone, [1170] 3-methylcyclohexanone, [1170] 4-methylcyclohexanone, [1171] 3-Methylcyclopent-2-enone, [1174] 3-Methylcyclopentane-1,2-dione, [1173] Methylcyclopentenolone, [1173] γ-Methyldecalactone, [1175] 2-((Methyldithio)methyl)furan, [1187] 4-(3,4-Methylenedioxyphenyl)-2-butanone, [1182] 3-Methyleneoctan-2-one, [1505] 1-methylethyl ester, [957] Methylethyl ketone, [183] 1-(4-(1-Methylethyl)phenyl)ethan-1-one, [955] Methyleugenol, [649] 5-Methylfurfural, [1186] Methylglyoxal, [1660] 6-Methylhept-5-en-2-one, [1198] 6-Methylhepta-3,5-dien-2-one, [1195] 2-Methylheptan-3-one, [1197] 2-Methylheptanoic acid, [1197] Methylheptenone, [1198] 5-Methylhex-3-en-2-one, [1207] 5-Methylhex-5-en-2-one, [1207] 5-Methylhexane-2,3-dione, [1201] 2-Methylhexanoic acid, [1204] 5-Methylhexanoic acid, [1204] 4-Methylhydratropaldehyde, [1812] 3-Methylindole, [1725] Methylmercaptan, [1220] S-Methylmethioninium chloride, [72] 1-Methylnaphthalene, [1237] Methylnicotinate, [1239] Methyl-n-methylanthranilate, [1223] 4-Methylnonan-1-oic acid, [1241] 3-Methylnonane-2,4-dione, [1242] 4-Methylnonanoic acid, [1241] 2-Methyloctanal, [1244] 4-Methyloctanoic acid, [1246] Methylparaben, [1208] 2-Methylpent-2-en-1-oic acid, [1263] 2-Methylpent-2-enal, [1261] 2-Methylpent-3-en-1-oic acid, [1263] 4-Methylpent-3-en-2-one, [1265] 2-Methylpent-4-en-1-oic acid, [1264] 2-Methylpentaldehyde, [1255] 3-Methylpentan-1-ol, [1258] 4-Methylpentan-2-one, [1259] 2-Methylpentanal, [1255] 4-Methylpentane-2,3-dione, [1256] 3-Methylpentanoic acid, [1257]

1959

4-Methylpentanoic acid, [1257] β-Methylphenethyl alcohol, [1267] beta-Methylphenethyl alcohol, [1267] α-Methylphenethyl butyrate, [1267] alpha-Methylphenethyl butyrate, [1267] beta-Methylphenethyl isobutyrate, [1572] 4-Methylphenol, [358] Methylphenyl carbinol, [1140] Methylphenylcarbinyl acetate, [1139] 2-Methylpropan-1-ol, [919] 2-Methylpropanoic acid, [937] (2,2-bis(2-Methylpropoxy)ethyl)benzene, [1544] 2-Methylpropyl isobutyrate, [929] 2-(2-Methylpropyl)-pyridine, [1285] 2-(2-Methylpropyl)pyridine, [1285] 3-(2-Methylpropyl)pyridine, [1286] 2-(1-Methylpropyl)thiazole, [1287] 2-Methylpropyl-3-methylbutyrate, [1284] 2-Methylpyrazine, [1288] 6-Methylquinoline, [1290] 5-Methylquinoxaline, [1291] 4-Methylsalicylaldehyde, [868] Methylsulfinylmethane, [1294] 2-Methyltetrahydrofuran-3-one, [1295] 2-Methyltetrahydrothiophen-3-one, [1297] 2-(4-Methylthiazol-5-yl)ethanol, [1299] 2-(4-Methylthiazol-5-yl)ethyl acetate, [1300] 4-Methylthiazole, [1298] Methylthio 2-(acetyloxy) propionate, [1303] Methylthio 2-(propionyloxy) propionate, [1322] 4-(Methylthio) butyralde, [1304] 3-(Methylthio) hexyl acetate, [1311] 3-(Methylthio) propionaldehyde, [1321] 3-(Methylthio)-1-hexanol, [1310] 5-(Methylthio)-2-((methylthio)methyl)pent-2enal, [509] 1-(Methylthio)-2-butanone, [1305] 4-(Methylthio)-2-butanone, [1306] 4-(Methylthio)-2-oxobutanoic acid, [1317] (Methylthio)acetaldehyde, [1300] 1-(Methylthio)butan-2-one, [1305] 4-(Methylthio)butan-2-one, [1306] 4-(Methylthio)butanal, [1304] 2-(Methylthio)ethanol, [1308] 3-(Methylthio)hexan-1-ol, [1310] bis-(Methylthio)methane, [1312] 2- ((Methylthio)methyl)furan, [677] 2-(Methylthio)methyl-2-butenal, [1313] o-(Methylthio)phenol, [1319] 3-(Methylthio)propanol, [1320] 3-(Methylthio)propionaldehyde, [1321] 3-(Methylthio)propyl acetate, [1323] (Methylthio)pyrazine, [1654] 3-Methylthio-1-hexano, [1310]

1960

Fenaroli’s Handbook of Flavor Ingredients

4-Methylthio-2-butanone, [1306] 1-Methylthio-2-propanone, [1321] 4-Methylthio-4-methyl-2-pentanone, [1315] 2-Methylthioacetaldehyde, [1300] 3-Methylthiobutyraldehyde, [1306] 3-Methylthiohexanal, [1310] Methylthiomethyl butyrate, [1313] Methylthiomethyl hexanoate, [1315] 2-(Methylthiomethyl)-3-phenylpropenal, [1316] 5-Methylthiophene-2-carbaldehyde, [1318] 2-Methylthiophenol, [1318] 3-Methylthiopropyl isothiocyanate, [1324] 12-Methyltridecanal, [1325] 2-Methylundecanal, [1327] 2-Methylvaleraldehyde, [1255] 2-Methylvaleric acid, [1331] 3-Methylvaleric acid, [1257] 4-Methylvaleric acid, [1257] Michelia Alba Oil, [1334] Michella alba oil, [1334] Mimosa, [1335] Mimosa Absolute, [1335] Mimosa tannin, [1755] Mintlactone, [1336] Molasses, [1337] Molasses Concentrate, [1338] Molasses Extract, [1338] Monofurfurylideneacetone, [684] L-Monomenthyl glutarate, [1338] Monoolein, [726] Monosodium glutamate, [1339] Monostearin, [727] Mountain Maple Bark, [1058] Mountain Maple Extract Solid, [1058] Mullein (flowers), [1340] Musk, [1341] Mustard (brown), [1342] Mustard (yellow), [1345] Mustard Flour, [1343] Mustard Oil, [1344] Mustard, Brown Extract, [1343] Mustard, Oriental, [1344] Mustard, Yellow Extract, [1345] Myrcene, [1346] Myristaldehyde, [1347] Myristaldehyde (8CI), [1347] Myristic acid, [1348] Myristic acid (8CI), [1348] Myristic acid, ethyl ester (8CI), [611] Myristic acid, isopropyl ester (8CI), [968] Myristic acid, methyl ester (8CI), [1236] Myristic acid, pure, [1348] Myrrh (gum), [1349] Myrrh Oil, [1350]

Myrtenal, [667] Myrtenol, [1350] Myrtenyl acetate, [1351] Myrtle (leaves), [1352]

N Naphthalene, 1-methyl- (8CI)(9CI), [1237] Naphthalene, 2-(2-methylpropoxy)-(9CI), [1354] Naphthalene, 2-ethoxy- (8CI) (9CI), [1353] Naphthalene, 2-methoxy- (8CI) (9CI), [1356] Naphthalene, decahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S-(1alpha,4alpha,4aalpha, 6alpha,8abeta))-, didehydro deriv. (9CI), [227] Naphthalene,1,2,3,5,6,7,8,8a-Octahydro-1,8adimethyl-7-(1-methylethenyl)-,1R-(1alpha, 7beta,8aalpha))- (9CI), [1871] Naphthalene-2-thiol, [1355] 2-Naphthalenethiol(8CI) (9CI), [1355] 2-Naphthalenol, 2-aminobenzoyl ester (9CI), [1353] 2(3H)-Naphthalenone,4,4a,5,6,7,8-hexahydro-4, 4a-dimethyl-6-(1-methylethenyl)-, (4R(4alpha,4aalpha,6beta))- (9CI), [1396] Naphtho(2,1-b)furan, dodecahydro-3a,6,6,9a-tetramethyl-, (3aR-(3aalpha,5abeta,9aalpha, 9bbeta))-(9CI), [1785] Naphtho(2,1-b)furan, dodecahydro-3a,6,6,9a-tetramethyl-, (3aR-(3aalpha,5abeta,9aalpha, 9bbeta))-(9CI), [1785] beta-Naphthol ethyl ether, [1353] 2-Naphthyl anthranilate, [1353] β-Naphthyl anthranilate, [1353] beta-Naphthyl anthranilate, [1353] β-Naphthyl ethyl ether, [1353] beta-Naphthyl ethyl ether, [1353] β-Naphthyl isobutyl ether, [1354] 2-Naphthyl mercaptan, [1355] β-Naphthyl methyl ether, [1356] beta-Naphthyl methyl ether, [1356] Naringin Extract, [734] Neohesperidin dihydrochalcone, [1357] d-Neomenthol, [1357] Neotame, [1358] Nerol, [1359] Neroli bigarade, [1360] Neroli Bigarade Oil, [1361] Nerolidol, [1362] Neryl acetate, [1363] Neryl butyrate, [1364] Neryl formate, [1365] Neryl isobutyrate, [1366] Neryl isovalerate, [1367]

General Index

Neryl propionate, [1368] n-Hexyl benzoate, [823] Nicotinic acid, methyl ester (8CI), [1239] Niobe oil, [1136] Nitrogen oxide (N2O) (8CI) (9CI), [1368] Nitrous acid, ethyl ester, [611] Nitrous oxide, [1368] Nitrous oxide or nitrous oxide, compressed, [1368] Nitrous oxide, refrigerated liquid, [1369] (E)-Non-2-en-1-ol, [1391] Z)-Non-2-en-1-ol, [1390] Non-2-enal, [1387] (Z)-Non-6-en-1-ol, [1390] Z)-Non-6-enal, [1388] Nona-2,4-dien-1-al, [1370] (2E,6E)-Nona-2,6-dien-1-al, [1371] (2E,6Z)-Nona-2,6-dien-1-al, [1369] Nona-2,6-dien-1-ol, [1374] Nona-2-trans,-6-cis-dienal, [1369] (E)-3-(Z)-6-Nonadien-1-ol, [1375] (Z)(Z)-3,6-Nonadien-1-ol, [1374] 2,6-Nonadien-1-ol, [1374] 2,6-Nonadien-1-ol (8CI) (9CI), [1374] (E,Z)-3,6-Nonadien-1-ol acetate, [1377] (E,Z)-2,6-nonadien-1-ol acetate, [1376] 2,4-Nonadienal, [1370] 2-trans, 6-cis-Nonadienal, [1369] 2-trans, 6-trans-Nonadienal, [1371] 2-trans,6-trans-Nonadienal, [1371] 2,6-Nonadienal diethyl acetal, [1372] 2,6-Nonadienal, (E,E)- (8CI) (9CI), [1371] 2,6-Nonadienal, (E,Z)-, [1370] γ-Nonalactone, [1377] gamma- Nonalactone, [1377] Nonan-1-ol, [1394] Nonan-2-ol, [1383] Nonan-2-one, [1384] Nonan-3-one, [1385] (+/-)Nonan-3-yl acetate, [1379] Nonan-4-olide, [1377] 1-Nonanal, [1378] n-Nonanal, [1378] Nonanal (8CI) (9CI), [1378] Nonanamide, N-((4- hydroxy-3-methoxyphenyl)methyl)-(9CI), [1387] Nonanamide, N-vanillyl-(8CI), [1387] Nonane-1,3-diol monoacetate, [1380] Nonane-1,9-dithiol, [1382] 1,3-Nonanediol acetate (mixed esters), [1380] 1,3-Nonanediol acetate, mixed esters, [1380] 1,4-Nonanediol diacetate, [1381] 1,3-Nonanediol, monoacetate (9CI), [1380] 2,4-Nonanedione, 3-methyl-, [1242]

1961

1,9-Nonanedithiol, [1382] 1,9-Nonanedithiol (8CI) (9CI), [1382] Nonanoic acid, [1382] Nonanoic acid (8CI) (9CI), [1382] Nonanoic acid, 2-propenyl ester (9CI), [56] Nonanoic acid, 3-methylbutyl ester (9CI), [907] Nonanoic acid, 4-methyl-, [1241] Nonanoic acid, allyl ester (8CI), [56] Nonanoic acid, ethyl ester (8CI) (9CI), [612] Nonanoic acid, methyl ester, [1240] 2-Nonanol, [1383] 2-Nonanol (8CI) (9CI), [1383] 1-Nonanol (9CI), [1394] 3-Nonanon-1-yl-1 acetate, [1386] 2-Nonanone, [1384] 3-Nonanone, [1385] 2-Nonanone (8CI) (9CI), [1384] Nonanoyl 4-hydroxy-3-methoxybenzylamide, [1387] n-Nonanoyl-4-hydroxy-3-methoxybenzyl-amide, [1387] cis- 6- Nonen-1-ol, [1390] cis-2-Nonen-1-ol, [1390] cis-2-Nonen-1-ol, [1390] cis-6-Nonen-1-ol, [1390] trans-2-Nonen-1-ol, [1391] trans-2-Nonen-1-ol, [1391] 2-Nonen-1-ol, (E)-, [1391] 6-Nonen-1-ol, (Z)-, [1390] 3-nonen-2-one, [1392] 2-Nonenal, [1387] cis-6-Nonenal, [1388] cis-6-Nonenal, [1388] 2-Nonenal (8CI) (9CI), [1387] 6-Nonenal, (Z)-, [1388] 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)ethyl)-8-methyl-, (E)- (9CI), [867] 6-Nonenamide, 8-methyl-N-vanillyl-, (E)- (8CI), [867] (E)-2-nonenoic acid, [1389] 3-Nonenoic acid, methyl ester (8CI) (9CI), [1243] Nonivamide, [1387] Nonyl acetate, [1393] Nonyl alcohol, [1394] Nonyl alcohol (8CI), [1394] Nonyl caprylate, [1395] Nonyl isovalerate, [1395] Nonyl methyl ketone, [1861] Nonyl octanoate, [1395] n-Nonyl octoate, [1395] Nonyl octylate, [1395] 2-Nonynoic acid, ethyl ester (8CI)(9CI), [613]

1962

Fenaroli’s Handbook of Flavor Ingredients

2-Nonynoic acid, methyl ester (8CI) (9CI), [1244] Nootkatone, [1396] 2-Norbornanone, 1,3,3-trimethyl-, (1R,4S)-(+)-, [653] 2-Nor-pinene-2-carboxaldehyde, 6,6-dimethyl(8CI), [667] N-propanol, [1623] Nutmeg (mace), [1397] Nutmeg Oil, [1400] Nutmeg Oleoresin, [1401] Nutrasweet®, [118]

O Oak Chips White Extract, [1405] Oak moss, [1403] Oak Moss Absolute, [1404] Oak white, [1404] Oak wood, english, [1405] (E)-2-Oceten-1-al, [1427] 8-Ocimenyl acetate, [1406] Oct-1-en-3-one, [1432] Oct-1-en-3-yl acetate, [1434] Oct-1-ene-3-ol, [1430] Oct-2-en-4-one, [1433] Oct-2-enal, [1427] (E)-Oct-2-enyl acetate, [1435] (E)-Oct-2-enyl butyrate, [1436] (Z)-Oct-3-en-1-ol, [1428] Oct-3-en-2-one, [1433] (Z)-Oct-5-en-1-ol, [1429] Octa- noic acid, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI), [1039] (2E,4E)-Octa-2,4-dienal, [1408] 9,12-Octadecadienoic acid (48%) plus 9,12,15octadeca- trienoinc acid (52%) (methyl esters), [1407] Octadecanoic acid (9CI), [1743] Octadecanoic acid, butyl ester (9CI), [218] Octadecanoic acid, ethyl ester (9CI), [614] Octadecanoic acid, monoester with 1,2,3-propanetriol, [727] Octadecanoic acid, monoester with 1,2-propanediol (9CI), [1633] 9-Octadecenal, [1408] 9-Octadecenoic acid (Z)-(9CI), [1448] 9-Octadecenoic acid (Z)-, ethyl ester (9CI), [618] 9-Octadecenoic acid (Z)-, monoester with 1,2,3propanetriol (9CI), [726] 2,6-Octadien-1-ol, 3,7- dimethyl-, (Z)- (8CI) (9CI), [1359] 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)- (8CI) (9CI), [697]

2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E)(8CI) (9CI), [702] 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (Z)(8CI) (9CI), [1363] 2,6-Octadien-1-ol, 3,7-dimethyl-, benzoate, (E), [704] 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (E)(8CI) (9CI), [706] 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (Z)(8CI) (9CI), [1365] 2,6-Octadien-1-ol, 3,7-dimethyl-, hexanoate, (E), [707] 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (E), [709] 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (Z)-, [1367] 2,6- Octadien-1-ol, 3,7-dimethyl-, propanoate, (E), [711] 2,6-Octadien-1-ol, 3,7-dimethyl-, propanoate, (Z)- (9CI), [1368] 2,6-Octadien-1-ol, 3,7-dimethyl-, propionate, (E)- (8CI)D, [711] (E,E)-3,5-Octadien-2-one, [1410] 1,6-Octadien-3-ol, 3,7-dimethyl- (8CI) (9CI), [1028] 1,6-Octadien-3-ol, 3,7-dimethyl-, 2-aminobenzoate (9CI), [1032] 1,6-Octadien-3-ol, 3,7-dimethyl-, acetate (8CI) (9CI), [1031] 1,6-Octadien-3-ol, 3,7-dimethyl-, benzoate (8CI) (9CI), [1033] 1,6-Octadien-3-ol, 3,7-dimethyl-, formate (8CI) (9CI), [1035] 1,6-Octadien-3-ol, 3,7-dimethyl-, propanoate (9CI), [1041] 1,6- Octadien-3-ol, 3,7-dimethyl-, propionate (8CI), [1041] 1,6-Octadien-3-ol, 4,7-dimethyl-, isovalerate, [1038] (2E,6E)-2,6-Octadienal, [1409] 2-trans,6-trans-Octadienal, [1409] 2-trans-6-trans-Octadienal, [1409] trans, trans-2,4-Octadienal, [1408] trans,trans-2,4-Octadienal, [1408] 2,4-Octadienal, (E,E)- (8CI) (9CI), [1408] 2,6-Octadienal, (E,E)- (9CI), [1409] 2,6-Octadienal, 3,7-dimethyl- (8CI)(9CI), [315] 2,6-Octadienal, 3,7-dimethyl-, diethyl acetal, [316] 2,6-Octadiene, 1,1-diethoxy-3,7-dimethyl-, [316] 2,6-Octadiene, 1,1-dimethoxy-3, 7-di-methyl-, [317] 2,6-Octadiene, 1,1-dimethoxy-3,7-dimethyl-, (cis and trans), [317]

General Index

1,6-Octadiene, 7-methyl-3-methylene- (8CI) (9CI), [1346] (E,E)-2,4-octadiene-1-ol, [1410] 2,6-Octadiene-1-thiol, 3,7-dimethyl-, (E)- (9CI), [1793] (1R-(1alpha,7beta,8alpha))-1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylvinyl)naphthalene, [1871] (1S-cis)-1,2,3,4,5,6,7,8-Octahydro-7-isopropylidene-1,4-dimethylazuleneD, [741] Octahydrocoumarin, [1411] ∆-Octalactone, [1412] delta-Octalactone, [1412] γ-Octalactone, [1413] gamma-Octalactone, [1413] Octan-1-ol, [1418] Octan-2-ol, [1419] Octan-2-one, [1422] Octan-3-ol, [1420] Octan-3-one, [1423] (+/-)-Octan-3-yl formate, [1424] Octan-4-olide, [1413] 1-Octanal, [1414] n-Octanal, [1414] Octanal (8CI) (9CI), [1414] Octanal dimethyl acetal, [1415] Octanal, 2-(phenylmethylene)- (9CI), [823] Octanal, 2-methyl- (8CI) (9CI), [1244] 1-Octanal, 3,7-dimethyl-7-hydroxy-, [854] Octanal, 7-hydroxy-3,7-dimethyl- (8CI) (9CI), [854] Octanal, 7-hydroxy-3,7-dimethyl-, dimethyl acetal (8CI), [856] Octane-1,8-dithiol, [1416] 1,2-Octanediol, 3,7-dimethyl-, [857] 1,7-Octanediol, 3,7-dimethyl- (8CI) (9CI), [857] 2,3-Octanedione, [1416] 1,8-Octanedithiol, [1416] Octanoic acid, [1417] Octanoic acid (8CI)(9CI), [1417] Octanoic acid, 2-furanylmethyl ester (9CI), [678] Octanoic acid, 2-phenylethyl ester (9CI), [1534] Octanoic acid, 2-propenyl ester (9CI), [57] Octanoic acid, 3-methylbutyl ester, [908] Octanoic acid, 4-methylphenyl ester, [1811] Octanoic acid, allyl ester (8CI), [57] Octanoic acid, heptyl ester, [774] Octanoic acid, hexyl ester, [835] Octanoic acid, isopentyl ester, [908] Octanoic acid, methyl ester (8CI)(9CI), [1245] Octanoic acid, octyl ester (8CI) (9CI), [1446] Octanoic acid, pentyl ester (8CI)(9CI), [86] Octanoic acid, p-tolyl ester, [1811] 1-Octanol, [1418]

1963

2-Octanol, [1419] 3-Octanol, [1420] 2-Octanol (8CI) (9CI), [1419] 1-Octanol (9CI), [1418] 1-Octanol, 3,7-dimethyl-(8CI) (9CI), [478] 3-Octanol, 3,7-dimethyl-(8CI) (9CI), [1781] 2-Octanol, 8,8-diethoxy-2,6-dimethyl- (9CI), [855] 2-Octanol, 8,8-dimethoxy-2,6-dimethyl- (9CI), [856] 3-Octanol, acetate (8CI) (9CI), [1440] 3-Octanon-1-ol, [1421] 2-Octanone, [1422] 3-Octanone, [1423] 2-Octanone (8CI) (9CI), [1422] 3-Octanone (8CI) (9CI), [1423] 2- Octanone, 3-(hydroxymethyl)- (9CI), [875] 2-Octanone, 3-methylene- (9CI), [1505] 4- Octanone, 5-hydroxy- (8CI) (9CI), [876] (E)-2-Octen-1-ol, [1425] cis-3-Octen-1-ol, [1428] cis-5-Octen-1-ol, [1429] 3-Octen-1-ol, (Z)- (8CI) (9CI), [1428] 5-Octen-1-ol, (Z)-(9CI), [1429] 7-Octen-1-ol, 3,7-dimethyl- (8CI) (9CI), [1676] 7-Octen-1-ol, 3,7-dimethyl-, acetate (8CI) (9CI), [1677] 6-Octen-1-ol, 3,7-dimethyl-, acetate (8CI)(9CI), [325] 6-Octen-1-ol, 3,7-dimethyl-, butyrate, [326] 7-Octen-1-ol, 3,7-dimethyl-, formate (8CI) (9CI), [1679] 6-Octen-1-ol, 3,7-dimethyl-, formate (8CI)(9CI), [327] 6-Octen-1-ol, 3,7-dimethyl-, propanoate, [330] 7-Octen-1-ol, 3,7-dimethyl-, propionate, [1683] 2-Octen-1-ol, acetate, (E)-, [1435] trans-2-Octen-1-yl acetate, [1435] trans-2-Octen-1-yl butanoate, [1436] 3-Octen-2-ol, [1431] 3-Octen-2-one, [1433] 3-Octen-2-one (8CI) (9CI), [1433] 1-Octen-3-ol, [1430] 1-Octen-3-ol (8CI) (9CI), [1430] 1-Octen-3-ol, acetate, [1434] 1-Octen-3-one, [1432] 1-Octen-3-yl acetate, [1434] 1-Octen-3-yl butyrate, [1436] (E)-2-Octen-4-ol, [1426] 2-Octen-4-one, [1433] 2-Octen-4-one (8CI) (9CI), [1433] 2-Octenal, [1427] cis-5-Octenal, [1425] 6-Octenal, 3,7-dimethyl-(8CI)(9CI), [321]

1964

Fenaroli’s Handbook of Flavor Ingredients

(E)-2-octenoic acid, [1428] 4-Octenoic acid, ethyl ester, (Z)- (9CI), [617] 4-Octenoic acid, methyl ester, (Z)- (8CI) (9CI), [1248] (Z)-5-Octenyl propionate, [1438] (E)-2-(2-Octenyl)cyclopentanone, [1437] Octyl 2-furoate, [1442] Octyl 2-methylbutyrate, [1445] 3-Octyl acetate, [1440] Octyl acetate, [1439] Octyl alcohol (8CI), [1418] Octyl aldehyde, [1414] Octyl butyrate, [1440] 3-Octyl formate, [1424] n-Octyl formate, [1441] Octyl formate, [1441] Octyl heptanoate, [1443] Octyl isobutyrate, [1444] n-Octyl isovalerate, [1445] Octyl isovalerate, [1445] Octyl octanoate, [1446] n-Octyl phenylacetate, [1447] Octyl phenylacetate, [1447] Octyl propionate, [1448] gamma-n-Octyl-gamma-n-butyrolactone, [513] Octylaldehyde, [1414] Oil of wintergreen, [1291] Oils, cognac, [348] 2,4-nonadien-1-Ol, [1373] Oleic acid, [1448] Oleic acid, ethyl ester (6CI,8CI), [618] Oleic acid, ethyl ester (8CI), [618] Oleic acid, monoester with glycerol, [726] Oleic acid, pure, [1449] Olein, mon, [726] Olibanum, [1449] Olibanum Oil, [1450] Onion, [1451] Onion Oil, [1452] 9-Ooctadecenoic acid (z)-, monoester with 1,2,3, [726] Opopanax, [1452] Opopanax Gum, [1453] Opopanax Non-Specific, [1453] Opopanax Oil, [1454] Opopanax Tincture, [1454] Orange bitter, [1455] Orange Flowers (Blossoms) Absolute, [1455] Orange Flowers Bitter, [1456] Orange Leaf Absolute, [1456] Orange Oil Distilled, [1459] Orange Oil Terpeneless, [1460] Orange Peel, [1457] Orange Peel Bitter Extract, [1457]

Orange Peel Bitter Oil, [1457] Orange Peel Sweet Extract, [1460] Orange Peel Sweet Oil, [1461] Orange Peel Sweet Oil Terpeneless, [1462] Orange sweet, [1458] orbiton monostearate (compound usually contains also associated fatty acids), [1737] Oregano, [1463] Oregano (other genera including Coleus, Lantana and Hyptis), [1464] Origanum, [1464] Orris, [1465] Orris Concrete Liquid Oil, [1466] Orris Root Extract, [1467] Osmanthus, [1467] Osmanthus Absolute, [1468] 2-Oxabicyclo(2.2.2)octane, 1,3,3-trimethyl(9CI), [642] Oxacycloheptadec-7-en-2-one (9CI), [776] Oxacyclohexadecan-2-one (8CI) (9CI), [1493] 1-Oxaspiro(4.5)dec-6-ene, 2,6,10,10-tetramethyl-(9CI), [1789] Oxazole, 2-ethyl-4,5-dimethyl- (9CI), [561] 3-Oxazoline, 2,4,5-trimethyl-, [1837] 2-Oxepanone, 4-methyl-7-(1-methylethyl)(9CI), [864] 2-Oxepanone, 7-butyl- (8CI)(9CI), [392] 2-Oxepanone, 7-hexyl, [515] Oxirane, [565] Oxirane-carboxylic acid, 3-methyl-3-(4-methylphenyl)-, ethyl ester, [610] Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester (9CI), [600] Oxiranecarboxylic acid, 3-phenyl-, ethyl e, [624] 2-Oxo-3-phenylpropionic acid, [1474] 3-Oxobutanal, dimethyl acetal, [1468] 3-Oxobutanal, dimethylace- t, [1468] 2-Oxobutyric acid, [1469] 3-Oxodecanoic acid glyceride, [1470] 3-Oxododecanoic acid glyceride, [1471] 3-Oxohexadecanoic acid glyceride, [1471] 3-Oxohexanoic acid glyceride, [1472] 3-Oxooctanoic acid glyceride, [1473] 2-Oxopentanedioic acid, [1474] 3-Oxotetradecanoic acid glyceride, [1475] 4-Oxovaleric acid, [1019] p-Oxybenzaldehyde, [849]

P Palmarosa, [1477] Palmarosa Oil, [1477] Palmitic acid, [1478] Palmitic acid, pure, [1478]

General Index

Pansy, [1479] Paprika, [1480] Paprika Oleoresin, [1481] Paracetaldehyde, [1483] Paradiazine, [1652] Paraffin, [1482] Paraffin wax, [1482] Paraffin wax fume, [1482] Paraffin waxes, [1482] Paraffin waxes and hydrocarbon waxes, [1482] Paral, [1483] Paraldehyde, [1483] Parsley, [1484] Parsley Oil, [1485] Parsley Oleoresin, [1486] Passion flower, [1487] Passion Flower Extract, [1487] Patchouly, [1488] Patchouly Oil, [1489] p-Cresol, 2-methoxy- (8CI), [1119] Peach (leaves), [1489] Peach aldehyde, [1856] Peach Kernel Extract, [1490] Peach lactone, [1856] Peanut stearine, [1490] PEG-10 Sorbitan laurate, [1599] PEG-44 Sorbitan laurate, [1599] Pelargonic Acid, [1382] Pennyroyal, [1491] Pennyroyal Oil American, [1492] Pennyroyal Oil European, [1492] Pent-1-en-3-ol, [1501] Pent-2-enal, [1499] Pent-3-en-2-one, [1502] Pent-4-enoic acid, [1500] Pentadecal- actone, [1493] omega-Pentadecalactone, [1493] ω-Pentadecalactone, [1493] Pentadecan-15-olide, [1493] Pentadecan-2-one, [1494] 2-Pentadecanone, [1494] 5,9,13-Pentadecatrien-2-one, 6,10,14-trimethyl(8CI) (9CI), [1838] 2,4-Pentadienal, [1495] 2,4-Pentadienal (8CI) (9CI), [1495] 1,3-Pentadiene-1-carboxaldehyde, [776] 3,4-Pentadienoic acid, 2-methyl-, ethyl ester (9CI), [597] Pentan-1-ol, [75] Pentan-2-one, [1498] Pentanal (9CI), [1871] Pentanal, 2-methyl- (9CI), [1255] Pentane-2,3-dione, [1495] 2,3-Pentanedione, [1495]

1965

2,3-Pentanedione (8CI) (9CI), [1495] 2-Pentanethiol, [1496] n-Pentanoic acid, [1875] Pentanoic acid (9CI), [1875] Pentanoic acid, 2-furanylmethyl ester (9CI), [679] Pentanoic acid, 2-methyl- (9CI), [1331] Pentanoic acid, 2-methyl-, ethyl ester, [598] Pentanoic acid, 2-methyl-, methyl ester, [1229] Pentanoic acid, 3,7-dimethyl-6-octenyl ester, [331] Pentanoic acid, 3-methyl- (9CI), [1257] Pentanoic acid, 3-methyl-2-oxo-, methyl ester (9CI), [1252] Pentanoic acid, 4-methyl- (9CI), [1257] Pentanoic acid, 4-oxo- (9CI), [1019] Pentanoic acid, 4-oxo-, butyl ester (9CI), [213] Pentanoic acid, 4-oxo-, ethyl ester (9CI), [589] Pentanoic acid, 5-(methylthio)-,ethyl ester, [607] Pentanoic acid, butyl ester, [220] Pentanoic acid, ethyl ester (9CI), [638] Pentanoic acid, methyl ester (9CI), [1330] 2-Pentanol, [1497] n-Pentanol, [75] 1-Pentanol (9CI), [75] 1-Pentanol, 3-methyl- (8CI) (9CI), [1258] 3-Pentanol, 3-methyl-1-phenyl- (8CI), [1558] 1-Pentanol, 5-phenyl- (8CI), [1558] 2-Pentanone, [1106], [1498] 2-Pentanone (8CI) (9CI), [1498] 2-Pentanone, 3-hydroxy-, [878] 2-Pentanone, 4-methyl- (8CI) (9CI), [1259] 2-Pentanone, 4-methyl-1-phenyl- (8CI) (9C, [1277] 3-Penten-2-one, [1502] 3-Penten-2-one (8CI) (9CI), [1502] 3-Penten-2-one, 4-methyl- (8CI) (9CI), [1265] 1-Penten-3-ol, [1501] 1-Penten-3-ol (8CI) (9CI), [1501] 1-Penten-3-one, [1502] 1-Penten-3-one (8CI) (9CI), [1502] 1-Penten-3-one, 1-(m-(hydroxymethyl)phenyl)-, [1124] 1-Penten-3-one, 1-(p-methoxyphenyl)- (8CI), [1124] 1-Penten-3-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)- (8CI) (9CI), [1213] 1-Penten-3-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (R-(E))- (9CI), [1212] 1-Penten-3-one, 1-(4-methoxyphenyl)- (9CI), [1124] 1-Penten-3-one, 1-(4-methoxyphenyl)-4-methyl, [1123] 2-Pentenal, [1499]

1966

Fenaroli’s Handbook of Flavor Ingredients

2-Pentenal (8CI) (9CI), [1499] 2-Pentenal, 2-methyl- (8CI) (9C, [1261] 2-Pentenal, 5-(methylthio)-2-((methylthio)methyl)- (9CI), [509] 4-Pentenoic acid, [1500] 4-Pentenoic acid (8CI)(9CI), [1500] 4-Pentenoic acid, 2-methyl- (8CI) (9C, [1264] 2-Pentenoic acid, 2-methyl- (8CI) (9CI), [1263] 3-Pentenoic acid, 2-methyl- (9CI), [1263] 3-Pentenoic acid, 2-methyl-, ethyl ester (8CI) (9CI), [599] 4-Pentenoic acid, 2-methyl-, ethyl ester (9CI), [600] 4-Pentenyl acetate, [1503] Pentyl 2-furyl ketone, [1508] 2-Pentyl acetate, [1504] n-Pentyl alcohol, [75] Pentyl alcohol (8CI), [75] 2-Pentyl butyrate, [1506] Pentyl formate, [82] Pentyl heptanoate, [83] Pentyl hexanoate, [84] Pentyl octanoate, [86] 2-Pentyl-1-buten-3-one, [1505] 6-Pentyl-2H-pyran-2-one, [858] Pentyl-2-furyl ketone, [1508] 2-Pentyl-3-phenylprop-2-en-1-ol, [79] 1-Pentylallyl butyrate, [1436] 2- Pentylcinnamaldehyde, [77] 2-Pentylcinnamic alcohol, [79] 2-Pentylfuran, [1507] 2-Pentylpyridine, [1508] Pepper Black Oil, [1510] Pepper Black Oleoresin, [1511] Pepper White Oil, [1513] Pepper White Oleoresin, [1513] Pepper, black, [1509] Pepper, Red, [1482] Pepper, white, [1512] Peppermint, [1514] Peppermint Leaves, [1514] Peppermint Oil, [1515] Per- illa alcohol, [1069] Perilla leaf oil, [1516] Persicol, [1856] Peruvian balsam, [1516] Petitgrain, [1518] Petitgrain Lemon Oil, [1015] Petitgrain Mandarin Oil, [1056] Petitgrain Oil, [1519] α-Phellandrene, [1520] Phenethyl 2-furoate, [1529] Phenethyl 2-methyl- butyrate, [1533] Phenethyl 2-methylcrotonate, [1538]

Phenethyl 3-methylbu, [1537] Phenethyl acetate, [1521] Phenethyl alcohol, [1522] Phenethyl alcohol (8CI), [1522] Phenethyl alcohol, alpha,alpha-dimethyl- (8CI), [483] Phenethyl alcohol, alpha,alpha-dimethyl-, acetate (8CI), [482] Phenethyl alcohol, beta-methyl- (8CI), [1267] Phenethyl alcohol, formate (8CI), [1528] Phenethyl anthranilate, [1524] Phenethyl benzoate, [1525] Phenethyl butyrate, [1526] Phenethyl cinnamate, [1527] Phenethyl formate, [1528] Phenethyl hexanoate, [1529] Phenethyl isobutyrate, [1530] Phenethyl isothiocyanate, [1531] Phenethyl isovalerate, [1532] Phenethyl mercaptan, [1557] Phenethyl octanoate, [1534] Phenethyl phenylacetate, [1534], [1535] Phenethyl propionate, [1535] Phenethyl salicylate, [1536] Phenethyl senecioate, [1537] Phenethyl tiglate, [1538] Phenethyl-2-methylbutyrate, [1533] Phenethylamine, [1523] Phenethylamine (8CI), [1523] Phenol, [1539] Phenol (8CI) (9CI), [1539] Phenol (UN1671), [1539] Phenol, (1,1-dimethylethyl)-4-methoxy- (9CI), [193] Phenol, 2-(1-methylethyl)- (9CI).], [969] Phenol, 2-(ethoxymethyl)- (9CI), [535] Phenol, 2-(methylthio)- (9CI), [1319] Phenol, 2,5-dimethyl- (9CI), [1905] Phenol, 2,6-bis(1,1-Dimethylethyl)-4-methyl(9CI), [194] Phenol, 2,6-dimethoxy- (8CI)(9CI), [453] Phenol, 2,6-dimethoxy-4-(1-propenyl)-, [1613] Phenol, 2,6-dimethoxy-4-propyl-, [1628] Phenol, 2,6-dimethyl- (9CI), [1906] Phenol, 2-ethoxy-5-(1-propenyl)- (9CI), [1614] Phenol, 2-ethoxy-5-propenyl- (8CI), [1614] Phenol, 2-methoxy- (9CI), [738] Phenol, 2-methoxy-, acetate (9CI), [739] Phenol, 2-methoxy-4-(1-propenyl)- (9CI), [938] Phenol, 2-methoxy-4-(1-propenyl)-, acetate (9CI), [939] Phenol, 2-methoxy-4-(2-propenyl)- (9CI), [645] Phenol, 2-methoxy-4-(2-propenyl)-, acetate (9CI), [646]

General Index

Phenol, 2-methoxy-4-(2-propenyl)-, benzoate (9CI), [647] Phenol, 2-methoxy-4-methyl- (9CI), [1119] Phenol, 2-methoxy-4-propenyl- (8CI), [938] Phenol, 2-methoxy-4-propenyl-, acetate (8CI), [939] Phenol, 2-methoxy-4-propyl- (8CI) (9CI), [1125] Phenol, 2-methoxy-4-vinyl, [1127] Phenol, 2-methyl- (9CI), [357] Phenol, 2-methyl-5-(1-methyl-ethyl)-(9CI), [262] Phenol, 2-propyl- (9CI), [1645] Phenol, 3,4-dimethyl- (9CI), [1906] Phenol, 3-methoxy-4-m, [1119] Phenol, 3-methyl- (9CI), [356] Phenol, 4-(4,5-dimethyl-1,3dioxolan-2-yl)-2methoxy, [1882] Phenol, 4-allyl-2-methoxy- (8CI), [645] Phenol, 4-allyl-2-methoxy-, acetate (8CI), [646] Phenol, 4-allyl-2-methoxy-, benzoate (8CI), [647] Phenol, 4-allyl-2-methoxy-, formate (ester), [648] Phenol, 4-eth, [621] Phenol, 4-ethenyl- (9CI), [1894] Phenol, 4-ethenyl-2-methoxy- (9CI), [1127] Phenol, 4-ethyl-2,6-dimethoxy, [562] Phenol, 4-ethyl-2-methoxy- (8CI) (9CI), [570] Phenol, 4-methyl- (9CI), [358] Phenol, 4-propyl- (9CI), [1646] Phenol, 5-methyl-2-(1-methylethyl)- (9CI), [1800] Phenol, liquid or solution (liquid tar acid containing over 50% phenol) (NA2821) (Poison B), [1539] Phenol, o-(methylthio)- (8CI), [1319] Phenol, o-isopropyl- (8CI), [969] Phenol, o-methoxy- (8CI), [738] Phenol, o-methoxy-, acetate (8CI), [739] Phenol, o-propyl- (8CI), [1645] Phenol, p-ethyl- (8CI), [621] Phenol, p-propyl- (8CI), [1646] Phenol, p-vinyl-, [1894] Phenoxyacetic acid, [1540] 2-Phenoxyethyl isobutyrate, [1541] Phenyl ether (8CI), [500] Phenyl ether, vapor, [500] Phenyl ethyl ketone, [1621] Phenyl mercaptan, [135] Phenyl salicylate, [1577] 1-Phenyl-1,2-propanedione, [1561] 3-Phenyl-1-pro- pan, [1563] 1-Phenyl-1-propanol, [1562] 3-Phenyl-1-propanol, [1563]

1967

4-Phenyl-2-butanol, [1551] 2-Phenyl-2-butenal, [1551] 4-Phenyl-2-butyl acetate, [1554] 3-Phenyl-2-propen-1-ol, [307] 1-Phenyl-3 or 5-propylpyrazole, [1575] 2-Phenyl-3-(2-furyl)-prop-2-enal, [1556] 2-Phenyl-3-(2-furyl)prop-2-enal, [1556] 4-Phenyl-3-buten-2-ol, [1552] 4-Phenyl-3-buten-2-one, [1553] 2-Phenyl-3-carbethoxy furan, [1555] 1-Phenyl-3-methyl-3-pentanol, [1558] 2-Phenyl-4-pentenal, [1559] 3-Phenyl-4-pentenal, [1560] Phenylacetaldehyde, [1542] Phenylacetaldehyde diisobutyl acetal, [1544] Phenylacetaldehyde dimethyl acetal, [1544] Phenylacetaldehyde glyceryl acetal, [1546] Phenylacetaldehyde-2,3-butylene glycol acetal, [1543] Phenylacetate, [1546] Phenylacetic acid, [1547] (L)-Phenylalanine, [1550] L-Phenylalanine, [1549] Phenylalanine, [1549] DL-Phenylalanine (9CI), [1548] L-Phenylalanine (9CI), [1550] L-Phenylalanine, N-L-α-aspartyl-, 1-methyl ester (9CI), [118] 4-Phenylbut-2-yl acetate, [1554] 4-Phenylbutan-2-ol, [1551] 4-Phenylbutenone, [1553] 1-Phenylethanol, [1140] 2-Phenylethanol, [1522] 2-Phenylethyl 2-methylbutyrate, [1533] 1-Phenylethyl acetate, [1139] 2-Phenylethyl acetate, [1521] beta-2-Phenylethyl acetate, [1521] Phenylethyl alcohol, [1522] 1-Phenylethyl butyrate, [1141] 1-Phenylethyl formate, [1142] 2-Phenylethyl hexanoate, [1529] 1-Phenylethyl isobutyrate, [1143] 1-Phenylethyl propionate, [1144] Phenylethyl tiglate, [1538] 2-Phenylethylamine, [1523] Phenylethylene, [1747] (+/-)-1-Phenylethylmercaptan, [1555] 3-Phenyl-L-alanine, [1550] 3-(Phenylmethyl)heptan-4-one, [151] 2-(Phenylmethylene)heptyl acetate, [79] 2-(Phenylmethylene)heptyl formate, [80] 3-Phenylpent-4-enal, [1560] 5-Phenylpentan-1-ol, [1558] DL-1-Phenylpentan-2-ol, [1644]

1968

Fenaroli’s Handbook of Flavor Ingredients

5-Phenylpentanol, [1558] 2-Phenylphenol, [1561] 1-Phenylpropan-1-ol, [1562] 2-Phenylpropan-1-ol, [1267] 3-Phenylpropan-1-ol, [1563] 2-Phenylpropanal, [1564] 1-Phenylpropane-1,2-dione, [1561] 2-Phenylpropanol-1, [1267] 3-Phenylpropanol-1, [1563] 2-Phenylpropionaldehyde, [1564] 3-Phenylpropionaldehyde, [1565] 2-Phenylpropionaldehyde dimethyl acetal, [1566] 3-Phenylpropionic acid, [1567] 3-Phenylpropyl acetate, [1568] 1-Phenylpropyl butyrate, [549] 2-Phenylpropyl butyrate, [1569] 3-Phenylpropyl cinnamate, [1569] 3-Phenylpropyl formate, [1570] 3-Phenylpropyl hexanoate, [1571] 2-Phenylpropyl isobutyrate, [1572] 3-Phenylpropyl isobutyrate, [1573] 3-Phenylpropyl isovalerate, [1573] 3-Phenylpropyl propionate, [1574] 2-(3-Phenylpropyl)pyridine, [1576] 2-(3-Phenylpropyl)-tetrahydrofuran, [1576] 2-(3-Phenylpropyl)tetrahydrofuran, [1576] Phosphoric acid, [1579] Phosphoric acid, calcium salt (2:3), [1818] Phthalide, 3-butyl-, [215] Phthalide, 3-butylidene-, [208] Pichtosin, [914] 2-Picoline, 5-ethyl- (8CI), [604] Pimenta (allspice), [1580] Pin-2(10)-ene, [1586] (-)-Pin-2-ene-10-ol, [1350] Pin-2-ene-1-carbaldehyde, [667] Pine oil (pine tar oil), [1591] Pine, dwarf, [1583] Pine, Dwarf, Needle Oil, [1584] Pine, scotch, [1588] Pine, Scotch Oil, [1589] Pine, white (bark), [1589] Pine, White Bark Extract, [1590] Pine, White Bark Oil, [1590] Pine, White Oil, [1591] 2-Pinen-10-ol, acetate (6CI, 7CI, 8C, [1351] 2(10)-Pinen-3-ol, [1587] 2-Pinen-4-ol (8CI), [1890] α-Pinene, [1585] alpha-Pinene, [1585] β-Pinene, [1586] 2(10)-Pinene (8CI), [1586] 2-Pinene (8CI), [1585]

Pinocarveo, [1587] Piperidine, [1592], [1593] Piperidine, 1-piperoyl-, (E,E)- (8CI), [1593] Piperine, [1593] d-Piperitone, [1594] Piperonal, [1595] Piperonal (8CI), [1595] Piperonyl acetate, [1596] Piperonyl acetone, [1182] Piperonyl alcohol, acetate (8CI), [1596] Piperonyl isobutyrate, [1597] Pipsissewa, [1597] Pipsissewa Leaves Extract, [1598] p-menthan-3-one, trans-, [1085] Poly((1,3a,4,6,7,7a-hexahydro-1, 3-dioxo-3H-furo(3,4-c)pyran-4,6-d-iyl)(tetrahydro-2,5-dioxo-3,4-furandiyl)methylene) (9CI), [321] Poly(20)oxyethylene sorbitan monooleate, [1602] Polyarabinogalactan, [1599] Polyoxyethylene 20 sorbitan monolaurate (compound usually contains also associated fatty acids.), [1599] Polyoxyethylene 20 sorbitan monooleate, [1602] Polyoxyethylene 20 sorbitan monostearate (compound usually contains also associated fatty acids), [1601] Polyoxyethylene sorbitan monolaurate, [1599] Polyoxyethylene sorbitan monooleate, [1602] Polyoxyethylene sorbitan monostearate, [1601] Polysorbate 20, [1599] Polysorbate 21, [1599] Polysorbate 60, [1601] Polysorbate 61, [1601] Polysorbate 80, [1602] Polysorbate 81, [1602] Polysulfides, dially, [413] Pomegranate, [1604] Pomegranate Bark Extract, [1604] Poplar (buds), [1605] Poppy (seed), [1606] Potassium 2-(1’-ethoxy)ethoxypropanoate, [1607] Potassium acetate, [1607] Potassium sorbate, [1608] Prenol, [1150] Prenyl thioacetate, [1578] Prenylthiol, [1579] Prickly ash, [1609] Prickly Ash Bark Extract, [1610] Prickly Ash Bark Oil, [1610] Primary active amyl alcohol, [1153] (L)-Proline, [1611] L-Proline, [1611]

General Index

Proline, [1611] L-Proline (9CI), [1611] Proline, L- (8CI), [1611] Prop-1-enyl propyl disulphide, [1615] 4-Prop-1-enylveratrole, [942] Prop-2-ene-1-thiol, [54] Propan-1-ol, [1623] Propan-2-ol, [956] Propanal (9CI), [1616] Propanal, 2-methyl- (9CI), [936] Propanal, 2-oxo- (9CI), [1661] Propanal, 3-(methylthio)- (9CI), [1321] Propane, 1-isothiocyanato-3-(meth-ylthio)-(9CI), [1324] Propane-1,2-diol, [1630] Propane-1,2-dithiol, [1612] Propane-1,2-diyl dibenzoate, [1632] Propane-1,3-dithiol, [1612] Propane-1-thiol, [1643] Propanedioic acid, diethyl ester (9CI), [420] 1,2-Propanediol (8CI) (9CI), [1630] 1,2-Propanediol monostearate, [1633] 1,2-Propanediol, dibenzoate (8CI) (9CI), [1632] 1,2-Propanedione, 1-phenyl- (8CI) (9CI), [1561] 1,2-Propanedithiol, [1612] 1,3-Propanedithiol, [1612] 1,2-Propanedithiol (8CI) (9CI), [1612] 1,3-Propanedithiol (8CI) (9CI), [1612] Propanethioic acid, S-(2-furanylmethyl) ester (9CI), [683] Propanethiol, [1643] 1-Propanethiol (8CI) (9CI), [1643] 1,2,3-Propanetricarboxylic acid, 2-(acetyloxy)-, tributyl ester (9CI), [1817] 1,2,3-Propanetricarboxylic acid, 2-hydroxy(9CI), [318] 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, triethyl ester (9CI), [1822] 1,2,3-Propanetriol triacetate (9CI), [1816] 1,2,3-Propanetriol, tribenzoate (9CI), [728] 1,2,3-Propanetriol, tripropanoate (9CI), [729] Propanoic acid, [1617] Propanoic acid, 1-methylethyl ester (9CI), [972] Propanoic acid, 2-hydroxy-, [997] Propanoic acid, 2-hydroxy-, 3-hexenyl ester, (Z), [812] Propanoic acid, 2-hydroxy-, butyl ester (9CI), [211] Propanoic acid, 2-hydroxy-, ethyl ester (9CI), [587] Propanoic acid, 2-mercapto (9, [1793] Propanoic acid, 2-mercapto-, ethyl ester (9CI), [592] Propanoic acid, 2-methyl- (9CI), [937]

1969

Propanoic acid, 2-methyl-, 1,1-dimethyl-3-phenylpropyl ester (9CI), [1272] Propanoic acid, 2-methyl-, 1,3-benzodioxol-5-ylmethyl ester (9CI), [1597] Propanoic acid, 2-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI), [1037] Propanoic acid, 2-methyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester (9CI), [1770] Propanoic acid, 2-methyl-, 1-methyl-1-phenylethyl ester (9CI), [460] Propanoic acid, 2-methyl-, 1-methylethyl ester (9CI), [963] Propanoic acid, 2-methyl-, 1-phenylethyl ester (9CI), [1143] Propanoic acid, 2-methyl-, 2-methyl-4-oxo-4Hpyran-3-yl ester, [1053] Propanoic acid, 2-methyl-, 2-methylphenyl ester, [1808] Propanoic acid, 2-methyl-, 2-methylpropyl ester (9CI), [929] Propanoic acid, 2-methyl-, 2-phenoxyethyl ester (9CI), [1541] Propanoic acid, 2-methyl-, 2-phenylethyl ester, [1530] Propanoic acid, 2-methyl-, 2-phenylpropyl ester (9CI), [1572] Propanoic acid, 2-methyl-, 3,7-dimethyl- 2,6-octadienyl ester, (E, [708] Propanoic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (9CI), [1366] Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octenyl, [328] Propanoic acid, 2-methyl-, 3,7-di-methyl-6-octenyl ester (9CI), [328] Propanoic acid, 2-methyl-, 3,7-dimethyl-7-octenyl ester (9C, [1680] Propanoic acid, 2-methyl-, 3-hexenyl ester, (Z)-, [810] Propanoic acid, 2-methyl-, 3-phenyl-2-propenyl ester (9CI), [311] Propanoic acid, 2-methyl-, 3-phenylpropyl ester (9CI), [1573] Propanoic acid, 2-methyl-, 4-formyl-2-methoxyphenyl ester (9CI), [1883] Propanoic acid, 2-methyl-, 4-methylphenyl ester, [1808] Propanoic acid, 2-methyl-, dodecyl ester (9CI), [518] Propanoic acid, 2-methyl-, ethyl ester (9CI), [584] Propanoic acid, 2-methyl-, heptyl ester, [773] Propanoic acid, 2-methyl-, hexyl ester (9CI), [830]

1970

Fenaroli’s Handbook of Flavor Ingredients

Propanoic acid, 2-methyl-, methyl ester (9CI), [1215] Propanoic acid, 2-methyl-, octyl ester (9CI), [1444] Propanoic acid, 2-methyl-, phenylmethyl ester (9CI), [152] Propanoic acid, 2-methyl, propyl este, [1641] Propanoic acid, 2-methylpropyl ester (9CI), [933] Propanoic acid, 2-oxo- (9CI), [1661] Propanoic acid, 2-oxo-, ethyl ester (9CI), [629] Propanoic acid, 2-phenylethyl ester (9CI), [1536] Propanoic acid, 2-propenyl ester (9CI), [60] Propanoic acid, 3-(methylthio)-, ethyl ester (9CI), [609] Propanoic acid, 3-(methylthio)-, methyl ester (9CI), [1234] Propanoic acid, 3-mercapto-, ethyl ester (9CI), [592] Propanoic acid, butyl ester (9CI), [216] Propanoic acid, cyclohexyl ester, [376] Propanoic acid, decyl ester (9CI), [408] Propanoic acid, ethyl ester (9CI), [625] Propanoic acid, hexyl ester, [836] Propanoic acid, methyl ester (9CI), [1281] Propanoic acid, octyl ester (9CI), [1448] Propanoic acid, phenylmethyl ester (9CI), [157] Propanoic acid, propyl ester (9CI), [1648] 1-Propanol (9CI), [1623] 2-Propanol (9CI), [956] 1-Propanol, 1,1-dimethyl-3-phenyl- (8CI), [1270] Propanol, 2-methyl- (9CI), [919] 1-Propanol, 3-(methylthio)- (8CI) (9CI), [1320] 1-Propanol, 3-phenyl- (8CI), [1563] 1-Propanol, 3-phenyl-, acetate (8CI), [1568] 1-Propanol, 3-phenyl-, formate (8CI), [1570] 1-Propanol, 3-phenyl-, propionate (8CI), [1574] 2-Propanone, 1-(p-methoxyphenyl)- (8CI), [1124] 2-Propanone, 1-(2-furanyl)- (9CI), [685] 2-Propanone, 1-(2-furyl)- (8CI), [685] 1-Propanone, 1-(2-thiazolin-2-yl), [1621] 1-Propanone, 1-(4,5-dihydro-2-thiazolyl)-, [1621] 2-Propanone, 1-(4-methoxyphenyl)- (9CI), [1124] 2-Propanone, 1,3-diphenyl- (8CI)(9CI), [501] 1-Propanone, 1-phenyl- (9CI), [1621] 2-Propen- 1-ol, 3-phenyl-, benzoate (9CI), [308] 2-Propen-1-ol, 3-phenyl- (9CI), [307] 2-Propen-1-ol, 3-phenyl-, 2-aminobenzoate (9CI), [308] 2-Propen-1-ol, 3-phenyl-, acetate (9CI), [306] 2-Propen-1-ol, 3-phenyl-, formate (9CI), [311]

2-Propen-1-ol, 3-phenyl-, propanoate (9CI), [314] 2-Propenal, 2-methyl-3-phenyl- (9CI), [1162] 2-Propenal, 3-(2-furanyl)-2-methyl- (9CI), [1189] 2-Propenal, 3-(2-methoxyphenyl)- (9CI), [1115] 2-Propenal, 3-(4-methoxyphenyl)- (9CI), [1116] 2-Propenal, 3-(4-methoxyphenyl)-2-methyl, [1118] 2-Propenal, 3-phenyl- (9CI), [299] 1-Propene, 3,3'-thiobis- (9CI), [61] 2-Propene-1-thiol (8CI)(9CI), [54] 2-Propenoic acid, 2-methyl-, methyl ester, [1230] 2-Propenoic acid, 3-(2-furanyl)-, propyl ester (9CI), [1635] 2-Propenoic acid, 3-phenyl- (9CI), [301] 2-Propenoic acid, 3-phenyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (9CI), [1035] 2-Propenoic acid, 3-phenyl-, 1-methylethyl ester, [959] 2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester (9CI), [924] 2-Propenoic acid, 3-phenyl-, 2-phenylethyl ester (9CI), [1527] 2-Propenoic acid, 3-phenyl-, 3-methylbutyl ester (9CI), [902] 2-Propenoic acid, 3-phenyl-, 3-phenyl-2-propenyl ester (9CI), [310] 2-Propenoic acid, 3-phenyl-, 3-phenylpropyl ester (9CI), [1570] 2-Propenoic acid, 3-phenyl-, cyclohexyl ester, [374] 2-Propenoic acid, 3-phenyl-, ethyl ester (9CI), [554] 2-Propenoic acid, 3-phenyl-, methyl ester (9CI), [1163] 2-Propenoic acid, 3-phenyl-, phenylmethyl ester (9CI), [146] 2-Propenoic acid, 3-phenyl-, propyl ester (9CI), [1627] 2-Propenoic acid, ethyl ester (9CI), [543] Propenyl propyl disulfide, [1615] 4-Propenyl-2,6-dimethoxyphenol, [1613] (E)-p-Propenylanisole, [89] Propenylguaethol, [1614] (Z)-4-Propenylphenol, [1615] Propionaldehyde, [1616] Propionaldehyde (8CI), [1616] Propionaldehyde (UN1275) (flammable liquid), [1616] Propionaldehyde, 2-(p-tolyl)-, [1812] Propionaldehyde, 3-(methylthio)- (8CI), [1321] Propionic acid, [1617]

General Index

Propionic acid solution (UN1848) (corrosive material), [1617] Propionic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E), [708] Propionic acid, 3-(methylthio)-, methyl ester (8CI), [1234] Propionic acid, 3-mercapto-, ethyl ester (8CI), [592] Propionic acid, allyl ester (8CI), [60] Propionic acid, benzyl ester (8CI), [157] Propionic acid, butyl ester (8CI), [216] Propionic acid, decyl ester (8CI), [408] Propionic acid, ethyl ester (8CI), [625] Propionic acid, hexyl ester (6CI, 7CI, 8C, [836] Propionic acid, isobutyl ester (8CI), [933] Propionic acid, isopropyl ester, [972] Propionic acid, methyl ester (8CI), [1281] Propionic acid, octyl ester (8CI), [1448] Propionic acid, phenethyl ester (8CI), [1536] Propionic acid, propyl ester (8CI), [1648] Propionin, tri- (8CI), [729] 2-Propionyl-2-thiazoline, [1621] 2-Propionylpyrrole, [1618] 2-Propionylpyrroline, [1619] 2-Propionylthiazole, [1620] Propiophenone, [1621] Propiophenone (8CI), [1621] 2-Propyl, [1645] Propyl 2,4-decadienoate, [1627] Propyl 2-furanacrylate, [1635] Propyl 2-furoate, [1636] Propyl 2-methyl-3-furyl disul, [1644] Propyl 2-methyl-3-furyl disulfide, [1644] Propyl 3-(2-furyl)acrylate, [1635] Propyl 3,4,5-trihydroxybenzoate, [1636] Propyl 4-hydroxybenzoate, [1639] Propyl acetate, [1622] n-Propyl alcohol, [1623] Propyl alcohol, [1623] Propyl alcohol (8CI), [1623] p-Propyl anisole, [1624] Propyl benzoate, [1625] Propyl butyrate, [1626] Propyl cinnamate, [1627] n-Propyl disul, [1629] Propyl disulfide, [1629] Propyl disulfide (8CI), [1629] Propyl formate, [1634] Propyl formate (UN1281) (flammable liquid), [1634] Propyl gallate, [1636] Propyl heptanoate, [1637] n-Propyl hexanoate, [1638] Propyl hexanoate, [1638]

1971

Propyl isobutyrate, [1641] Propyl isovalerate, [1642] Propyl mercaptan, [1643] Propyl methyl trisulfide, [1287] Propyl paraben, [1625] Propyl phenylacetate, [1647] Propyl p-hydroxybenzoate, [1639] Propyl propionate, [1648] Propyl thioacetate, [1650] S-Propyl thioacetate, [1650] Propyl trisulfide, [502] 4-Propyl-2,6-dimethoxyphenol, [1628] 4-Propylanisole, [1624] p-Propylanisole, [1624] 1,2-Propylene glycol, [1630] Propylene glycol, [1630] Propylene glycol alginate, [1631] Propylene glycol alginate ester, [1631] Propylene glycol dibenzoate, [1632] Propylene glycol mono- and diesters of fatty acids, [1633] Propylene glycol monostearate, [1633] Propylene glycol stearate, [1633] 3-Propylene-acrolein, [776] 4-Propylguaiacol, [1125] 3-Propylidenephthalide, [1640] Propylparaben, [1639] α-Propylphenethyl alcohol, [1644] alpha-Propylphenethyl alcohol, [1644] o-Propylphenol, [1645] p-Propylphenol, [1646] p-Propylphenol, [1646] 2-Propylpyrazine, [1648] 2-Propylpyridine, [1649] Proteins, thaumatins, [1787] Prune, [1651] Pulegone, [1651] 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (9CI), [228] 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl(9CI), [1790] 2H-Pyran, 2-ethenyltetrahydro-2,6,6-trimethyl(9CI), [1842] Pyran, tetrahydro-2-(2-methyl-1-propenyl)-4methyl-, [1782] 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1propenyl)-(9CI), [1782] 2H-Pyran,3,6-Di hydro-4-methyl-2-(2-methyl-1propenyl)-2H-pyran, [437] 2H-Pyran-2-one, 5,6-dihydro-6-pentyl-, (R)-, [859] 2H- Pyran-2-one, 6-(3-hexenyl)tetrahydro-, (Z)(9CI), [881] 2H- Pyran-2-one, 6-butyltetrahydro-, [876]

1972

Fenaroli’s Handbook of Flavor Ingredients

2H-Pyran-2-one, 6-heptyltetrahydro, [514] H-Pyran-2-one, 6-hexyltetra-hydro, [1857] 2H-Pyran-2-one, 6-pentyl, [391] 2H-Pyran-2-one, 6-pentyl- (8CI) (9CI), [858] 2H-Pyran-2-one, tetrahydro-3-hexyl, [1857] 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)(9CI), [860] 2H-Pyran-2-one, tetrahydro-6-nonyl- (8CI) (9CI), [1773] 2H-Pyran-2-one, tetrahydro-6-propyl- (8CI) (9CI), [1412] 4H-Pyran-4-one, 2-ethyl-3-hydroxy- (8CI) (9CI), [590] 4H-Pyran-4-one, 3-hydroxy-2-methyl- (8CI) (9CI), [1051] Pyrazine, [1652] Pyrazine ethanethiol, [1653] Pyrazine, ((2-furanylmethyl)thio)methyl- (9CI), [1187] Pyrazine, (1-methylethenyl)- (9CI), [953] Pyrazine, (cyclohexylmethyl)- (8CI)(9CI), [377] Pyrazine, (methylthio)- (8CI) (9CI), [1654] Pyrazine, 2,3-diethyl- (8CI)(9CI), [423] Pyrazine, 2,3-diethyl-5-methyl- (8CI)(9CI), [422] Pyrazine, 2,3-dimethyl-(8CI) (9CI), [485] Pyrazine, 2,5-dimethyl- (8CI) (9CI), [486] Pyrazine, 2,6-dimethyl- (8CI) (9CI), [487] Pyrazine, 2-ethenyl-5-methyl- (9CI), [1331] Pyrazine, 2-ethyl-3,-dimethyl- (8CI) (9CI), [563] Pyrazine, 2-ethyl-3-methyl- (8CI) (9CI), [603] Pyrazine, 2-ethyl-5-methyl, [601] Pyrazine, 2-methoxy-3- (1-methylpropyl)- (9CI), [1120] Pyrazine, 2-methoxy-3-(2-methylpropyl)-(9CI), [930] Pyrazine, 2-methyl-, [1288] Pyrazine, ethyl- (8CI) (9CI), [628] Pyrazine, methoxy- (8CI) (9CI), [1126] Pyrazine, methyl- (8CI) (9CI), [1288] Pyrazine, methyl(methylthio)- (9CI), [1235] Pyrazine, tetramethyl- (8CI) (9CI), [1786] Pyrazine, trimethyl-, [1840] Pyrazineethanethiol (9CI), [1653] Pyrazinemethanethiol (9CI), [1106] Pyrazinyl methyl sulfide, [1654] Pyridine, [1655] Pyridine (8CI) (9CI), [1655] 2-Pyridine methanethiol, [1656] Pyridine, 2-(3-phenylpropyl)- (8CI) (9CI), [1576] Pyridine, 2,6-dimethyl- (9CI), [488] Pyridine, 2-pentyl- (8CI) (9CI), [1508] Pyridine, 3-ethyl- (8CI) (9CI), [628] Pyridine, 5-ethyl-2-methyl- (9CI), [604]

Pyridine-2-methanethiol, [1656] 3-Pyridinecarboxylic acid, methyl ester (9CI), [1239] 2-Pyridinemethanethiol (8CI) (9CI), [1656] 1-(2-Pyridyl)propane, [1649] Pyrogallol 1,3-dimethyl ether, [453] Pyroligneous acid, [8], [1656] Pyroligneous acid, extract, [1657] Pyroligneous acids, [1656] Pyroligneous acids, extracts, [1657] Pyroligneous acids, reaction products with Et alc., distillates, [1695] 1-(1H-Pyrrol-2-yl)propan-1-one, [1618] Pyrrole, [1658] Pyrrole (8CI), [1658] 1H-Pyrrole (9CI), [1658] 1H-Pyrrole, 1-(2-furanylmethyl)- (9CI), [681] Pyrrole, 1-furfuryl-, [681] Pyrrolidine, [1659] Pyrrolidine (8CI) (9CI), [1659] Pyrrolidine (UN1922) (flammable liquid), [1659] 1-Pyrroline, [1660] Pyruvaldehyde, [1660] Pyruvaldehyde (8CI), [1661] Pyruvic acid, [1661] Pyruvic acid (8CI), [1661] Pyruvic acid, ethyl ester (8CI), [629]

Q Quassia, [1663] Quassia Extract, [1663] Quebrach tannin, [1755] Quebracho, [1664] Quebracho Bark Extract, [1664] Quillaja, [1665] Quince, [1666] Quince Seed Extract, [1667] Quinine, [1667] Quinine bisulfate, [1668] Quinine hydrochloride, [1668] Quinine hydrogen sulphate, [1668] Quinine sulfate, [1669] Quinine sulfate (2:1) (salt) dihydrate, [1669] Quinine, monohydrochloride, [1668] Quinoline, [1671] Quinoline (8CI) (9CI), [1671] Quinoline, 6-methyl- (8CI) (9CI), [1290] Quinoxaline, 5,6,7,8-tetrahydro- (8CI) (9CI), [1783] Quinoxaline, 5-methyl- (8CI) (9CI), [1291]

R Racemethionine, [1110]

General Index

Raspberry, [1673] Raspberry ketone, [879] Resorcinol, [1673] Resorcinol (8CI), [1674] Rhamnopyranose, L- (8CI), [1674] L-Rhamnose, [1674] Rhatany, [1675] Rhatany Extract, [1676] Rhodinol, [1676] Rhodinyl acetate, [1677] Rhodinyl butyrate, [1678] Rhodinyl formate, [1679] Rhodinyl isobutyrate, [1680] Rhodinyl isovalerate, [1681] Rhodinyl phenylacetate, [1682] Rhodinyl propionate, [1683] Rhubarb (garden root), [1683] Rhubarb Root, [1684] D-Ribose, [1685] ropanoic acid, 2-methyl-, butyl ester, [209] ropyl mercaptan (NA2402) (flammable liquid), [1643] Rose, [1686] Rose Absolute, [1686] Rose Bud, [1687] Rose Flowers, [1689] Rose Hips Extract, [1689] Rose Leaves, [1689] Rose Water Stronger, [1690] Rose, Bulgarian, True Otto Oil, [1688] Roselle, [1690] Rosemary, [1691] Rosemary Oil, [1692] Rosemary Oleoresin, [1693] Rue, [1693] Rue Oil, [1694] Rum ether, [1695]

S Saccharin sodium, [1697] Saccharin, sodium salt, [1697] Saffron, [1698] Saffron Extract, [1698] Safrole, [1699] Sage, [1700] Sage Oil, [1701] Sage Oleoresin, [1702] Sage, greek, [1702] Sage, spanish, [1703] Sage, Spanish Oil, [1703] Saint John’s bread, [259] Saint john’s wort, [1704] Salicylaldehyde, [1705]

Salicylaldehyde (8CI), [1705] Salicylic acid, [850] Salicylic acid, benzyl ester (8CI), [158] Salicylic acid, butyl ester (8CI), [217] Salicylic acid, ethyl ester (8CI), [630] Salicylic acid, isopentyl ester (8CI), [912] Salicylic acid, methyl ester (8CI), [1291] Salicylic acid, phenethyl ester (8CI), [1536] Sandalwood, white, [1706] Sandalwood, Yellow Oil, [1707] Sandarac, [1708] Santalol (8CI) (9CI), [1708] Santalol (alpha and beta), [1708] Santalol, α and β, [1708] Santalol, phenylacetate (9CI), [1710] Santalyl acetate, α- and β-, [1709] Santalyl phenylacetate, [1710] Santalyl phenylacetate, α and β, [1710] Sarcodactylis oil, [1711] Sarsaparilla, [1712] Sarsaparilla Extract, [1713] Sassafras (leaves), [1713] Sassafras Bark Extract, [1714] Sassafras Extract (Safrole-free), [1714] Saunders, red, [1715] Savory, summer, [1716] Savory, Summer Oil, [1716] Savory, Summer Oleoresin, [1717] Savory, winter, [1717] Savory, Winter Oil, [1718] Savory, Winter Oleoresin, [1719] Schardinger beta-dextrin, [367] Schinus molle, [1719] Schinus Molle Oil, [1720] Sclareolide, [1721] Sebacic acid, dibutyl ester (8CI), [416] Sebacic acid, diethyl ester (8CI), [424] Sec-Butyl ethyl ether, [203] 2-Sec-butylcyclohexanone, [200] Senecioic acid, [1167] Senna, [1722] Serpentaria, [1723] Sesame, [1723] Silver Fir Needles and Twigs Oil, [665] Simaruba, [1724] Skatole, [1725] Sloe (berries), [1726] Sloe Berries Extract, [1726] Sloe Berries Extract, Solid, [1727] Smoke flavor, char, [1727] Snakeroot, canadian, [1728] sobutyric acid, hexyl ester (8CI), [830] Sodium 2-(4-methoxyphenoxy)propanoate, [1736]

1973

1974

Fenaroli’s Handbook of Flavor Ingredients

Sodium 3-mercaptooxopropionate, [1734] Sodium 3-methoxy-4-hydroxycinnamate, [1735] Sodium 4-methoxybenzoyloxyacetate, [1734] Sodium acetate, [1729] Sodium benzoate, [1730] Sodium citrate, [1731] Sodium diacetate, [1732] Sodium Glutamate, [1339] Sodium hexametaphosphate, [1733] Sodium hydrogen glutamate, [1339] Sodium Saccharin, [1697] Sorbaldehyde, [776] Sorbic acid, ethyl ester (8CI), [632] Sorbic acid, potassium salt, [1608] Sorbic aldehyde, [776] PEG-44 Sorbitan laurate, [1599] PEG-75 Sorbitan laurate, [1599] PEG-80 Sorbitan laurate, [1599] Sorbitan monostearate, [1736] PEG-3 Sorbitan oleate, [1602] PEG-6 Sorbitan oleate, [1602] PEG-3 Sorbitan stearate, [1601] PEG-40 Sorbitan stearate, [1601] Sorbitan, mono-9-octadecenoate, poly(oxy-1,2ethane- diyl) derivs., (Z)- (9CI), [1602] Sorbitan, monododecanoate, poly(oxy-1,2ethanediyl) derivs. (9CI), [1599] Sorbitan, monolaurate polyoxyethylene deriv, [1599] Sorbitan, monooctadecanoate, poly(oxy-1,2ethanediyl) derivatives. (9CI), [1601] Sorbitan, monooleate polyoxyethylene deriv., [1602] d-Sorbitol, [1738] Sorbitol solutions, [1738] Sorbiton stearate, [1737] Spearmint, [1739] Spearmint Extract, [1740] Spearmint oil, [1740] Spiro[2,4-dithia-1-methyl-8-oxabicyclo[3.3.0]octane-3,3’(1’-oxa-2’-methyl)cyclopentane] plus spiro[dithia-6-methyl-7oxabicyclo[3.3.0]octane-3,3’-(1’-oxa-2-methyl)cyclo-pentane], [507] Spruce Needles and Twigs Oil (Picea spp.), [749] Star anise, [1741] Star Anise Oil, [1742] Stearic acid, [1743] Stearic acid, butyl ester (8CI), [218] Stearic acid, ethyl ester (8CI), [614] Stearic acid, monoester with 1,2-propanediol (8CI), [1633] Stearic acid, monoester with glycerol, [727]

Stearic acid, monoester with propane-1,2-diol, [1633] Stearic acid, pure, [1743] Storax, [1744] Storax Extract, [1745] Storax Oil, [1745] Strawberry, [1746] Styrene, [1747] Styrene monomer, inhibited (UN2055) (flammable liquid), [1747] Styrene, monomer, [1747] 2-styryl- (8CI), [300] Succinamin acid, 3-amino-N-(α-carboxyphenylethyl)-,N-methyl ester, stereoisomer, [118] Succinic acid, diethyl ester (8CI), [425] Succinic acid, dimethyl ester (8CI), [490] Succinic acid, disodium salt, [507] Sucrose octaacetate, [1748] Sugar beet extract flavor base, [1749] Sulfide, benzyl methyl (8CI), [156] Sulfiting agents, [1749] Sulfonium, (3-amino- 3-carboxypropyl)dimethyl-, chloride, L, [72] Sulfonium, (3-amino-3-carboxypropyl)dimethyl, chloride, (S)-(9CI), [72] Sulfur dioxide, [1749] Sulfur dioxide (8CI) (9CI), [1749] Sweet dipeptide, [118] Sweet gum, [1755] Synthetic wax, [1482] Syringaldehyde, [861] Syringic aldehyde, [861]

T Tagetes, [1751] Tagetes Meal and Extract, [1751] Tagetes Oil, [1752] Tamarind, [1752] Tamarind Extract, [1753] Tangelo, [1754] Tangelo Oil, [1754] Tangerine Essence, [1056] Tangerine Oil, [1057] Tannic aci, [1755] Tannic acid, [1754], [1755] Tannic acid and tannins, [1755] Tannin, [1755] Tannins, [1755] Tansy, [1756] Tansy Oil, [1757] Tarragon, [1757] Tarragon Extract, [1758] Tarragon Oil, [1758]

General Index

(d-, l-, dl-, meso) Tartaric acid, [1759] Tartaric acid, [1759] Tartaric acid, diethyl ester (8CI), [426] Taurine, [1760] Taurine (8CI), [1760] Tea, [1761] Tea Extract, [1762] Tea tree oil, [1763] Terbenthene, [1586] Terpinenol-4, [265] alpha-Terpineol, [1764] Terpinly butyrate, [1768] Terpinolene, [1765] Terpinyl acetate, [1766] α-Terpinyl anthranilate, [1767] Terpinyl butyrate, [1768] Terpinyl cinnamate, [1769] Terpinyl formate, [1770] Terpinyl isobutyrate, [1770] Terpinyl isovalerate, [1771] Terpinyl propionate, [1772] delta-Tetradecalactone, [1773] 1-Tetradecanal, [1347] Tetradecanal (9CI), [1347] Tetradecanoic acid (9CI), [1348] Tetradecanoic acid, 1-methylethyl ester (9CI), [968] Tetradecanoic acid, ethyl ester (9CI), [611] Tetradecanoic acid, isopropyl ester, [968] Tetradecanoic acid, methyl ester (9CI), [1236] (Z)-8-Tetradecenal, [1774] 8-Tetradecenal, (Z)-, [1774] Tetrahydrlinalool, [1781] 4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran, [1776] Tetrahydro-4-methyl-2-(2-methylprop-1enyl)pyran, [1782] Tetrahydro-4-methyl-2-(2-methylpropen-1yl)pyran, [1782] Tetrahydro-5-isopropenyl-2-methyl-2-vinylfuran, [953] (Z)-Tetrahydro-6-(2-pentenyl)-2H-pyran-2-one, [860] Tetrahydro-6-methyl-2H-pyran-2-one, [780] Tetrahydro-6-pentyl-2H-pyran-2-one, [391] Tetrahydro-6-propyl-2H-pyran-2-one, [1412] 4,4a,5,6-Tetrahydro-7-methylnaphthalene2(3H)-one, [1296] 1,2,5,6-Tetrahydrocuminic acid, [1775] Tetrahydrofurfuryl acetate, [1777] Tetrahydrofurfuryl alcohol, [1777] Tetrahydrofurfuryl butyrate, [1778] Tetrahydrofurfuryl cinnamate, [1779] Tetrahydrofurfuryl propanoate, [1780]

1975

Tetrahydrofurfuryl propionate, [1780] Tetrahydrolinalool, [1781] Tetrahydro-pseudo-ionone, [1783] 5,6,7,8-Tetrahydroquinoxaline, [1783] 5,6,7,8-Tetrahydrquinoxaline, [1783] 1,5,5,9-Tetramethyl-13-oxatricyclo(8.3.0.0(4, 9))tridecane, [1785] 2,6,10,10-tetramethyl-1-oxaspiro(4.5)dec-6-ene, [1789] 4-(2,5,6,6-Tetramethyl-2-cyclohexen-1-yl)-3buten-2-one, [896] 4-(2,5,6,6-Tetramethylcyclohex-2-enyl)but-3en-2-one, [896] α,2,6,6-Tetramethylcyclohexene-1-propan-1-ol, [434] Tetramethylethylcyclohexenone, [1784] 2,3,5,6-Tetramethylpyrazine, [1786] Tetramethylpyrazine, [1786] 3,5,8,10-Tetraoxadodecane, 4,6,9-trimethyl(9CI), [418] (Tetrohydro-2-furyl)methyl buty- rate, [1778] Tetrohydrofurfuryl butyrate, [1778] Thaumatin, [1787] Thaumatin b-recombinant, [1788] Theaspirane, [1789] Theobromie (8CI), [1790] Theobromine, [1790] Thialdine, [1832] Thiamine HCl, [1896] Thiamine hydrochloride, [1896] Thiamine thiazole, [1299] Thiamine, chloride, hydrochloride, [1896] Thiamine, monohydrochloride (8CI), [1896] Thiazole, [1790] Thiazole (8CI) (9CI), [1790] Thiazole, 2- (1-methyl- propyl, [1287] Thiazole, 2-(2-methylpropyl)- (9CI), [935] Thiazole, 2,4,5-trimethyl- (8CI) (9CI), [1841] Thiazole, 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)- (9CI), [471] Thiazole, 2-ethyl-4-methyl- (8CI) (9CI), [605] Thiazole, 2-propionyl, [1620] Thiazole, 4-methyl- (8CI) (9CI), [1298] Thiazole, 4-methyl-2-(1-methylethyl)- (9CI), [967] Thiazole, 4-methyl-5-vinyl-, [1333] Thiazole, 5-ethenyl-4-methyl- (9CI), [1333] Thiazole, 5-methoxy-2-methyl- (9CI), [1223] 5-Thiazoleethanol, 4-methyl- (8CI) (9CI), [1299] 5-Thiazoleethanol, 4-methyl-, acetate (ester) (8CI) (9CI), [1300] 3-Thiazoline, 2-sec-butyl- 4,5-dimethyl-, [201] 3-Thiazoline, 4,5-dimethyl-2-ethyl-, [464]

1976

Fenaroli’s Handbook of Flavor Ingredients

Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methylchloride, monohydrochloride (9CI), [1896] Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methyl-, chloride, monohydrochloride, [1896] Thieno(3,4-d)pyrimidine, 5,7-dihydro-2-methyl(9CI), [438] 2-Thienyl mercaptan, [1791] 2,2'-(Thiobis(methylene))bisfuran, [1792] 2,2’-(Thiodimethylene) difuran, [1792] 2,2'-(Thiodimethylene)-difuran, [1792] Thiogeraniol, [1793] 2-Thiolactic acid, [1793] Thiolactic acid, [1793] Thiols, [135], [182], [1220], [1643] Thiomethanol, [1220] Thiophene-2-thio, [1791] 2-Thiophenecarboxaldehyde, 5-methyl- (8CI) (9CI), [1318] Thiophenol, [135] 3(2H)-Thiophenone, [441] 3(2H)-Thiophenone, dihydro-2-methyl- (8CI) (9CI), [1297] Thistle, blessed, [1794] Thistle, Blessed, Extract, [1795] Thistle, Blessed, Oil, [1795] Thistle, Blessed, Solid Extract, [1795] Thujan-4-ol, [1796] 4-Thujanol, [1796] Thyme, [1796] Thyme (Thymus serpyllum L.), [1797] Thyme Oil (Thymus vulgaris L. & T. zygis var. gracilis Boiss.), [1798] Thyme Oleoresin, [1799] Thyme Wild or Creeping Extract (Thymus serpyllum L.), [1799] Thymol, [1800] Thymol (8CI), [1800] Tiglic acid, [1149] Tiglic acid, ethyl ester (6CI,7CI), [634] Tinnevelly senna, [1722] Tolu balsam (gum), [1803] Tolu Balsam Extract, [1804] Tolualdehyde, [1802] Tolualdehyde glyceryl acetal, mixed o-, m-, p-, [1801] Tolualdehydes (mixed o-, m-, p-), [1802] Tolualdehydes, mixed o-, m-, p-, [1802] Toluene-alpha-thiol, [154] p-Tolyl 3-methylbutyrate, [1810] o-Tolyl acetate, [1805] p-Tolyl acetate, [1806] Tolyl aldehyde, [1802]

o-Tolyl isobutyrate, [1808] p-Tolyl isobutyrate, [1808] p-Tolyl isovalerate, [1810] p-Tolyl laurate, [1809] p-Tolyl octanoate, [1811] p-Tolyl phenylacetate, [1811] o-Tolyl salicylate, [1813] 4-(p-Tolyl)-2-butanone, [1807] 2-(p-Tolyl)-propionaldehyde, [1812] p-Tolyl-3-methyl butyrate, [1810] p-Tolylacetaldehyde, [1804] Tonka Bean Extract, [1815] Tonka beans, [1814] Tragacanth gum, [1815] Triacetin, [1816] Tributyl acetylcitrate, [1817] Tributyl O-acetylcitrate, [1817] Tributyrin, [723] Tricalcium bis(orthophosphate),, [1818] Tricalcium phosphate, [1818] Tridec-2-enal, [1821] (E,Z,Z)-Trideca-2,4,7-trienal, [1820] Tridecan-2-one, [1819] Tridecanedioic acid, cyclic ethylene ester (8CI), [550] 2-Tridecanone, [1819] 2-Tridecanone (8CI) (9CI), [1819] 2-trans,4-cis,7-cis-Tridecatrienal, [1820] 2-trans-4-cis-7-cis-Tridecatrienal, [1820] 2-Tridecenal, [1821] 2-Tridecenal (8CI) (9CI), [1821] Triethyl citr, [1822] Triethyl citrate, [1822] 2,4,6-Triethyl-1,3,5-trioxacyclohexane, [1483] 2,4,6-Triethyl-1,3,5-trioxane, [1483] 2,4,6-Triisobutyl-5,6-dihydro-4h-1,3,5-dithiazine, [1823] 2,6,6-Trimethoxy-2- vinyltetrahydropyran, [1842] 2,6,6-trimethyl- (9CI), [1585] 3,5,5-Trimethyl- 2-cyclohexen-1-one, [950] 2,4,5-Trimethyl thiazole, [1841] 4-trimethyl-, propanoate, [1772] 2,4,5-Trimethyl-δ-3-oxazoline, [1837] 2,4,5-Trimethyl-delta-3-oxazoline, [1837] 4-(2,6,6-Trimethyl-1- cyclohexen-1-yl)-3-buten2-ol, [889] 2,6,6-Trimethyl-1,2-cyclohexen-1-carboxaldehyde, [1829] 1-(2, 6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2buten-1-one, [1825] 4-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)butan-2-one, [410] 2,2,4-Trimethyl-1,3-dioxolane, [1837]

General Index

2,2,4-Trimethyl-1,3-oxacyclopentane, [1837] 2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde, [1829] 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)butan-2one, [436] 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)pent-1-en3-one, [1213] 3,5,5-Trimethyl-1-hexanol, [1835] 4-(2,6,6-Trimethyl-2- cyclohexen-1-yl)-3-buten2-ol, [888] 3,7,11-Trimethyl-2,6,10-dodecatrienal, [1833] 2,6,10-Trimethyl-2,6,10-pentadecatrien-14-one, [1838] 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl) butan-2one, [435] (R-(E))-1-(2,6,6-Trimethyl-2-cyclohexen-1yl)pent-1-en-3-one, [1212] (+/-)-(2,6,6-Trimethyl-2-hydroxycyclohexylidene) acetic acid γamma-lactone, [1836] 4,6,9-Trimethyl-3,5,8,10-tetraoxadodecane, [418] α,α-4-Trimethyl-3-cyclohexen-1-methanethiol, [1076] 1-(2,6,6-Trimethyl-3-cyclo-hexen-1-yl)-2-buten1-one, [385] 2,3,4-Trimethyl-3-pentanol, [1839] 6,10,14-Trimethyl-5,9,13-pentadecatrien-2-one, [1838] 2,2,6-Trimethyl-6-vinyltetrahydropyran, [1842] 2,6,6-Trimethyl-6-vinyltetrahydropyran, [1842] Trimethylamine, [1824] Trimethylamine, anhydrous (UN1083) (flammable gas), [1824] Trimethylamine, aqueous solution (UN1297) (flammable liquid), [1824] Trimethylamine, in aqueous solution, [1824] , [1825] p,α,α-Trimethylbenzyl alcohol, [1825] p,alpha,alpha-Trimethylbenzyl alcoholCo, [1825] 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-one, [653] 4-(2,6,6-Trimethylcyclohex-1-ene-1-yl)-but-3ene-2-one, [891] 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4one, [1831] 4-[(2,6,6)-Trimethyl-cyclohex-1-enyl]-but-2-en4-one, [1831] 2,6,6-Trimethylcyclohex-2-ene-1,4-dione, [1830] 3,5,5-Trimethylcyclohex-2-enone, [950] 4-(2,6,6-Trimethylcyclohexa-1, 3-dienyl)but-2en-4-one, [1825]

1977

2,6,6-Trimethylcyclohexa-1,3-dienyl methanal, [1826] 4-(2,6,6-Trimethyl-cyclohexa-1,3-dienyl)but-2en-4-one, [1825] 2,2,6-Trimethylcyclohexan-1-oneCo, [1828] 3,3,5-Trimethylcyclohexanol, [1827] 2,2,6-Trimethylcyclohexanone, [1828] 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde, [1832] (R)-2,2,3-Trimethylcyclopent-3-ene-1-acetaldehyde, [1832] 2,2,3-Trimethylcyclopent-3-ene-1-ethanol, [240] 2,2,3-Trimethyl-cyclopent-3-ene-1-ethyl acetate, [239] 2,4,6-Trimethyldihydro-4h-1,3,5-dithiazine, [1832] 3,7,11-Trimethyldodeca- 1,6,10- trien-3-ol, mixed isomers, [1362] 3,5,5-Trimethylhexan-1-ol, [1835] 3,5,5-Trimethylhexanal, [1834] 6,10,14-Trimethylpentadeca-5,9, 13-trien-2-one, [1838] 2,3,6-Trimethylphenol, [1839] 2,3,5-Trimethylpyrazine, [1840] 2,4,5-Trimethylthiazole, [1841] 1,3,7-Trimethylxanthine, [228] Tripropionin, [729] 1,2,3-Tris[(1-ethoxy)ethoxy]-propane, [1843] Trisulfide, di-2-propenyl, [413] Trisulfide, diethyl, [428] Trisulfide, dimethyl (9CI), [496] Trisulfide, dipropyl (9CI), [502] Trisulfide, ethyl propyl, [627] Trisulfide, methyl propyl (8CI) (9CI), [1287] 2,3,5-Trithiahexane, [1844] s-Trithiane, 2,2,4,4,6,6-hexamethyl-, [1845] 1,3,5-Trithiane, 2,2,4,4,6,6-hexamethyl- (9CI), [1845] 1,2,4-Trithiane, 3-methyl- (9CI), [1326] Trithioacetone, [1845] 1,2,4-Trithiol ane,3,5-dimethyl- (8CI) (9CI), [497] 1,2,4-Trithiolane, 3,5-diethyl-, (+/–), [429] Tuberose, [1846] Tuberose lactone, [1846] Tuberose Oil, [1847] Turmeric, [1848] Turmeric Extract, [1849] Turmeric Oleoresin, [1850] Turpentine (gum), [1850] Turpentine Steam Distilled, [1852] Turpentine, Rectified, [1851] L-Tyrosine, [1852] Tyrosine, [1853]

1978

Fenaroli’s Handbook of Flavor Ingredients

Tyrosine, L- (8CI), [1853]

U UN1083, [1824] UN1297, [1824] 2-Unde, [1860] Undec-10-en-1-ol, [1867] Undec-10-enal, [1865] Undec-10-enoic acid, [1866] Undec-10-enyl acetate, [1868] Undec-2-enal, [1863] Undec-9-enal, [1864] 2,4-Undecadienal, [1855] 2,3-Undecadione, [1855] ∆-Undecalactone, [1857] delta-Undecalactone, [1856] γ-Undecalactone, [1856] gamma-Undecalactone, [1856] Undecan-1-ol, [1869] Undecan-2-ol, [1860] Undecan-2-one, [1861] Undecan-4-olide, [1856] 1-Undecanal, [1858] Undecanal, [1858] Undecanal (8CI) (9CI), [1858] Undecanal, 2-methyl- (8CI)(9CI), [1327] Undecane-2,3-dione, [1855] 1,1'-Undecanedicarboxylic acid, ester with ethylene glyco, [550] Undecanoic acid, [1859] Undecanoic acid (8CI) (9CI), [1859] Undecanoic acid, 4-hydroxy-, gamma-lactone, [1856] Undecanoic acid, ethyl ester, [636] 2-Undecanol, [1860] Undecanol, [1869] 1-Undecanol (9CI), [1869] gamma-Undecanolactone, [1856] 1,4-Undecanolide, [1856] 4-Undecanolide, [1856] gamma-Undecanolide, [1856] 2-Undecanone, [1861] 6-Undecanone, [1862] 2-Undecanone (8CI) (9CI), [1861] 1,3,5-Undecatriene (a mixture of 1,3(e),5(z)- and 1,3(e),5(e)-isomers), [1863] 2-Undecen-1-ol, [1868] Undecen-1-ol, [1867] 10-Undecen-1-ol (8CI) (9CI), [1867] 10-Undecen-1-ol, acetate (8CI) (9CI), [1868] 10-Undecen-1-yl acetate, [1868] 10-Undecenal, [1865] 2-Undecenal, [1863]

9-Undecenal, [1864] 10-Undecenal (8CI) (9CI), [1865] 9-Undecenal (8CI) (9CI), [1864] 10-Undecenoic acid, [1866] 0-Undecenoic acid (8CI) (9CI), [1866] 0-Undecenoic acid, 2-propenyl ester (9CI), [64] 10-Undecenoic acid, allyl ester (8CI), [64] 10-Undecenoic acid, butyl ester (8CI)(9CI), [219] 10-Undecenoic acid, ethyl ester, [637] 9-Undecenoic acid, methyl ester (8CI)(9CI), [1328] Undecyl alcohol, [1869] Undecyl alcohol (8CI), [1869] Undecylenic acid, [1866] Undecylenyl alcohol, [1867]

V Val, [1092] Valencene, [1871] n-Valeraldehyde, [1871] Valeraldehyde, 2-methyl- (8CI).], [1255] Valerian, [1873] Valerian Root Extract, [1873] Valerian Root Oil, [1874] Valeric acid, [1875] Valeric acid (8CI), [1875] Valeric acid (NA1760) (corrosive material), [1875] Valeric acid, 2-methyl- (8CI), [1331] Valeric acid, 4-methyl- (8CI), [1257] Valeric acid, ethyl ester (8CI), [638] Valeric acid, methyl ester, [1330] γ-Valerolactone, [1876] gamma-Valerolactone, [1876] Validol, [1092] d,l-Valine, [1877] DL-Valine (9CI), [1877] Valine, DL- (8CI), [1877] Vanilla, [1878] Vanilla Extract, [1879] Vanilla Oleoresin, [1880] Vanillic acid, [866] Vanillin, [1880], [1884] Vanillin acetate, [1881] Vanillin erythro and threo-butan-2,3-diol acetal, [1882] Vanillin isobutyrate, [1883] Vanillin, acetate (8CI), [1882] Vanillin, natural, [1884] Vanillyl alcohol, [1886] Vanillyl butyl ether, [1887] Vanillyl ethyl ether, [1885] Vanillylidene acetone, [1888]

General Index

Vanillyl-N-nonylamide, [1387] Veratraldehyde, [1889] Veratraldehyde (8CI), [1889] d-Verbenol, [1890] Verbenol, [1890] Veronica, [1891] Vervain, european, [1891] Vetiver, [1892] Vetiver Oil, [1893] Vinegar acid, [8] Vinyl benzene, [1747] p-Vinyl guaiacol, [1127] o-Vinylanisole, [1893] 4-Vinylguaiacol, [1127] 4-Vinylphenol, [1894] p-Vinylphenol, [1894] 4-Vinylveratrole, [454] Violet (swiss), [1895] Violet Leaves Absolute (V. odorata), [1896] Vitamin b1, [1896] Vitamin U, [72]

W Walnut, [1899] Walnut Hull Extract, [1899] Walnut Leaves Extract, [1900] Whortleberry, [1900] Wintergreen, [1901] Wintergreen Extract, [1902] Wintergreen Oil, [1902] Wood creosote, [129] Wood vinegar, [1656]

Woodruff, sweet, [1903]

X 2,5-Xylenol, [1905] 2,6-Xylenol, [1906] 3,4-Xylenol, [1906] 2,5-Xylenol (8CI), [1905] 2,6-Xylenol (8CI), [1906] 3,4-Xylenol (8CI), [1906] (D)-Xylose, [1907] D-Xylose, [1907] D-Xylose (9CI), [1907] Xylose, D- (8CI), [1907] Xylose, pure, [1907]

Y Yarrow herb, [1909] Yerba santa, [1910] Yerba Santa Fluid Extract, [1911] Ylang-ylang, [1911] Ylang-Ylang Oil, [1912] Yucca, [1913] Yucca, mohave, [1913] Yucca, Mohave Extract, [1914]

Z Zedoary oil, [642] Zeodary, [1917] Zeodary Bark Extract, [1918] Zingerone, [1918]

1979

Index of Chemical Abstracts Service (CAS) Registry Numbers 100-06-1, [7] 100-09-4, [1114] 10022-28-3, [1415] 10024-56-3, [1769] 10024-57-4, [1809] 10024-64-3, [1039] 10024-97-2, [1369] 1003-04-9, [441] 10031-71-7, [1272] 10031-82-0, [533] 10031-86-4, [549] 10031-87-5, [551] 10031-88-6, [571] 10031-90-0, [568] 10031-92-2, [613] 10031-93-3, [623] 10031-96-6, [648] 10032-00-5, [703] 10032-02-7, [707] 10032-05-0, [752] 10032-08-3, [771] 10032-13-0, [831] 10032-15-2, [833] 100-42-5, [1747] 100-51-6, [143] 100-52-7, [132] 100-53-8, [154] 10058-43-2, [484] 100-66-3, [99] 100-68-5, [1278] 100743-68-8, [1607] 100-86-7, [483] 10094-34-5, [484] 10094-36-7, [557] 101-39-3, [1162] 101-41-7, [1269] 101-48-4, [1545] 101-84-8, [500] 101-85-9, [79] 101-86-0, [823] 101-94-0, [1811] 101-97-3, [622] 102-04-5, [501] 102-13-6, [932] 102-16-9, [156] 102-17-0, [103] 102-19-2, [909] 102-20-5, [1535]

102-22-7, [710] 102-76-1, [1816] 103-05-9, [1270] 103-07-1, [1272] 103-13-9, [1123] 10316-66-2, [857] 103-25-3, [1279] 103-26-4, [1163] 103-28-6, [152] 103-36-6, [554] 103-37-7, [145] 103-38-8, [153] 103-41-3, [146] 103-45-7, [1521] 103-48-0, [1530] 103-50-4, [414] 103-52-6, [1526] 10352-88-2, [764] 103-53-7, [1527] 103-54-8, [306] 103-56-0, [314] 103-58-2, [1573] 103-59-3, [311] 103-60-6, [1541] 103-61-7, [309] 103-82-2, [1547] 103-93-5, [1808] 103-95-7, [1215] 104-09-6, [1804] 10415-87-9, [1558] 10415-88-0, [1554] 104-20-1, [1122] 104-21-2, [100] 104228-51-5, [541] 104-27-8, [1124] 10444-50-5, [318] 104-45-0, [1624] 104-50-7, [1413] 104-53-0, [1565] 104-54-1, [307] 104-55-2, [299] 104-57-4, [150] 104-61-0, [1377] 104-62-1, [1528] 104-64-3, [1570] 104-65-4, [311] 104-67-6, [1856] 104-76-7, [575]

10482-56-1, [1764] 10486-14-3, [1682] 104-90-5, [604] 104-93-8, [1134] 105-01-1, [927] 105-13-5, [100] 10519-33-2, [404] 105-21-5, [750] 10521-91-2, [1558] 10522-18-6, [1329] 105-37-3, [625] 105-43-1, [1257] 105-53-3, [420] 105-54-4, [552] 105-57-7, [2] 105-66-8, [1626] 105-68-0, [910] 105-79-3, [928] 105-85-1, [327] 105-86-2, [706] 105-87-3, [702] 105-89-5, [1683] 105-90-8, [711] 105-91-9, [1368] 105-95-3, [550] 10599-70-9, [20] 106-02-5, [1493] 106-18-3, [212] 106-21-8, [478] 106-23-0, [320, 321] 106-24-1, [697] 106-25-2, [1359] 106-27-4, [901] 106-29-6, [705] 106-30-9, [571] 106-32-1, [615] 106-33-2, [588] 106-35-4, [758] 106-36-5, [1648] 106-44-5, [358] 106-65-0, [490] 106-68-3, [1423] 106-70-7, [1203] 106-72-9, [468] 106-73-0, [1196] 106950-4, [1372] 107-03-9, [1643] 1072-83-9, [1289]

1981

1982

Fenaroli’s Handbook of Flavor Ingredients

1073-11-6, [873] 1073-26-3, [1618] 1073-29-6, [1319] 107-35-7, [1760] 1076-56-8, [1222] 107-74-4, [857] 107-75-5, [854, 856] 107-85-7, [948] 107-86-8, [1148] 107-88-0, [202] 1079-01-2, [1351] 107-92-6, [222] 107-93-7, [185] 107-95-9, [36] 1080-12-2, [1888] 108-10-1, [1259] 108-21-4, [954] 108-24-7, [10] 108-29-2, [1876] 108-39-4, [356] 108-46-3, [1674] 108-48-5, [488] 108-50-9, [487] 108-64-5, [586] 108-82-7, [467] 108-83-8, [467] 108-87-9, [1498] 108-94-1, [371] 108-95-2, [1539] 108-98-5, [135] 109-08-0, [1288] 109-15-9, [1444] 109-19-3, [210] 109-20-6, [709] 109-21-7, [196] 109-42-2, [219] 109-43-3, [416] 109-52-4, [1875] 109-60-4, [1622] 109-73-9, [191] 109-79-5, [182] 109-80-8, [1612] 109-94-4, [566] 109-95-5, [611] 109-97-7, [1658] 110-17-8, [670] 110-19-0, [917] 110-27-0, [968] 11031-45-1, [1708] 110-38-3, [558] 110-39-4, [1440] 110-40-7, [424] 110-41-8, [1327] 110-43-0, [757]

110-44-1, [777] 110-45-2, [902] 11050-62-7, [944] 110-62-3, [1872] 110-74-7, [1634] 110-86-1, [1655] 110-89-4, [1592] 110-93-0, [1198] 111-11-5, [1245] 111-12-6, [1250] 111-13-7, [1422] 111-14-8, [754] 111-27-3, [822] 111-28-4, [778] 111-31-9, [784] 1113-60-6, [877] 1115-84-0, [72] 111-61-5, [614] 111-62-6, [618] 111-70-6, [769] 111-71-7, [751] 1117-55-1, [835] 111-80-8, [1244] 111-82-0, [1218] 1118-27-0, [1038] 111-87-5, [1418] 1119-44-4, [766] 112-05-0, [1382] 112-06-1, [768] 112-12-9, [1861] 112-14-1, [1439] 112-17-4, [406] 112-19-6, [1868] 112-23-2, [772] 1122-62-9, [28] 112-30-1, [396] 112-31-2, [393] 112-32-3, [1441] 112-37-8, [1859] 1123-85-9, [1267] 112-38-9, [1866] 1124-11-4, [1786] 112-42-5, [1869] 112-43-6, [1867] 112-44-7, [1858] 112-45-8, [1865] 1125-21-9, [1830] 112-53-8, [1004] 112-54-9, [1002] 1125-88-8, [133] 112-66-3, [1003] 112-80-1, [1449] 1128-08-1, [1260] 113486-29-6, [1242]

114099-96-6, [480] 1142-85-4, [1771] 115-95-7, [1031] 115-99-1, [1035] 116-02-9, [1827] 116-26-7, [1826] 116-53-0, [1160] 118-55-8, [1577] 118-58-1, [158] 118-61-6, [630] 118-71-8, [1051] 118-72-9, [496] 1188-02-9, [1197] 1191-43-1, [783] 1191-62-4, [1416] 1192-62-7, [24] 1193-11-9, [1837] 1193-18-6, [1172] 119-36-8, [1291] 1193-79-9, [25] 1195-32-0, [489] 119-53-9, [137] 119-61-9, [139] 119-65-3, [978] 1197-01-9, [1825] 119-84-6, [432] 1200-67-5, [915] 120-11-6, [940] 120-14-9, [1889] 120-24-1, [943] 120-45-6, [1144] 120-50-3, [921] 120-51-4, [144] 120-57-0, [1595] 120-58-1, [978] 120-72-9, [887] 120-92-3, [379] 1211-29-6, [1217] 121-32-4, [639] 121-33-5, [1880, 1884] 121-34-6, [866] 12135-76-1, [74] 121-39-1, [624] 121-79-9, [1636] 121-98-2, [1132] 122-00-9, [1129] 122-03-2, [363] 122397-96-0, [640] 122-40-7, [77] 122-43-0, [215] 122-45-2, [1447] 122-48-5, [1918] 122-57-6, [1553] 122-59-8, [1540]

CAS Index

122-63-4, [157] 122-67-8, [924] 122-68-9, [1570] 122-69-0, [310] 122-70-3, [1536] 122-72-5, [1568] 122-74-7, [1574] 122-78-1, [1542] 122-79-2, [1546] 122-84-9, [1124] 122-91-8, [102] 122-97-4, [1563] 123-07-9, [621] 123-08-0, [849] 123-11-5, [1112] 123-15-9, [1255] 123-19-3, [759] 123-25-1, [425] 123-29-5, [612] 123-32-0, [486] 123-35-3, [1346] 123-38-6, [1616] 123-51-3, [899] 123-63-7, [1483] 123-66-0, [574] 123-68-2, [51] 123-72-8, [221] 123-75-1, [1659] 123-76-2, [1019] 123-86-4, [189] 123-92-2, [897] 123-95-5, [218] 123-96-6, [1419] 124-04-9, [33] 124-06-1, [611] 124-07-2, [1417] 124-10-7, [1236] 124-13-0, [1414] 124-19-6, [1378] 124-25-4, [1347] 124-76-5, [913] 125-12-2, [914] 1260-17-9, [345] 126-14-7, [1748] 126-64-7, [1033] 126-96-5, [1732] 12698-40-7, [39] 127-08-2, [1607] 127-09-3, [1729] 127-17-3, [1661] 127-41-3, [890] 127-42-4, [1212] 127-43-5, [1213] 127-51-5, [947]

127-91-3, [1586] 128-37-0, [194] 128-44-9, [1697] 128-50-7, [871] 129828-29-1, [1850] 13002-09-0, [5] 13019-20-0, [1197] 130-89-2, [1668] 13162-46-4, [1855] 13171-00-1, [19] 13184-86-6, [1885] 1319-88-6, [134] 1321-30-8, [542] 1322-17-4, [1380] 1323-00-8, [1709] 1323-39-3, [1633] 1323-75-7, [1710] 13246-52-1, [564] 133-18-6, [1524] 13327-56-5, [609] 13341-72-5, [1336] 133447-37-7, [1619] 1334-78-7, [1802] 1335-48-4, [434] 13360-64-0, [601] 1336-17-0, [14] 1338-41-6, [1737] 1338-80-3, [290] 13419-69-7, [793] 134-20-3, [1135] 134-28-1, [742] 1343-78-8, [344] 13466-78-9, [256] 13481-87-3, [1243] 13494-06-9, [462] 13494-07-0, [461] 134-96-3, [861] 135-02-4, [1111] 13532-18-8, [1234] 13552-96-0, [1820] 13623-11-5, [1841] 1365-19-1, [1030] 13676-61-3, [1309] 13678-58-5, [1305] 13678-59-6, [1314] 13678-60-9, [675] 13678-67-6, [1792] 13678-68-7, [682] 13679-46-4, [677] 13679-70-4, [1318] 13679-85-1, [1297] 13679-86-2, [953] 136954-20-6, [1097] 136954-21-7, [1098]

1983

136954-22-8, [1099] 137-00-8, [1299] 137-06-4, [1318] 13706-86-0, [1201] 13708-12-8, [1291] 137-32-6, [1153] 138-22-7, [211] 138-23-8, [1680] 13851-11-1, [655] 13877-91-3, [479] 138-87-4, [1079] 1390-65-4, [257] 13925-00-3, [628] 13925-03-6, [602, 608] 13925-05-8, [966] 13925-06-9, [931] 13925-07-0, [564] 13925-08-1, [1331] 1393-63-1, [105] 139-45-7, [729] 139564-43-5, [538] 139-70-8, [329] 1397-83-7, [525] 140-11-4, [141] 1401-55-4, [1755] 140-26-1, [1532] 140-27-2, [312] 140-39-6, [1806] 14059-92-8, [562] 140-67-0, [530] 140-88-5, [543] 141-09-3, [1679] 14109-72-9, [1321] 141-11-7, [1677] 141-12-8, [1363] 141-14-0, [330] 141-15-1, [1678] 141-16-2, [326] 141-25-3, [1676] 14159-61-6, [1285, 1286] 14173-25-2, [1275] 141-78-6, [536] 141-79-7, [1265] 141-97-9, [537] 142-19-8, [50] 142-47-2, [1339] 142-60-9, [1448] 142-62-1, [785] 142-83-6, [776] 142-92-7, [820] 143-07-7, [1001] 143-08-8, [1394] 14309-57-0, [1392] 143-13-5, [1393]

1984

Fenaroli’s Handbook of Flavor Ingredients

143-14-6, [1864] 14360-50-0, [1508] 1438-91-1, [677] 14436-32-9, [403] 144-39-8, [1041] 14481-52-8, [1767] 1460-34-0, [1253] 14667-55-1, [1840] 14765-30-1, [200] 147-85-3, [1611] 1489-56-1, [1167] 14901-07-6, [891] 150-30-1, [1548] 1504-74-1, [1115] 1504-75-2, [1164] 150-60-7, [148] 150-78-7, [451] 150-84-5, [325] 150-90-3, [507] 151-05-3, [482] 151-10-0, [450] 15111-96-3, [1072] 153175-57-6, [1846] 1534-08-3, [1301] 15356-74-8, [1836] 1551-44-6, [373] 156-06-9, [1474] 156324-82-2, [1084] 156329-82-2, [1084] 156472-94-5, [591] 1565-76-0, [1093] 1565-81-7, [397] 156679-39-9, [1083] 15679-12-6, [605] 15679-13-7, [967] 15679-19-3, [535] 15706-73-7, [214] 15707-23-0, [603] 15707-24-1, [423] 1575-74-2, [1264] 15764-16-6, [458] 1576-77-8, [767] 1576-85-8, [1503] 1599-49-1, [1266] 1604-28-0, [1195] 16128-68-0, [180] 1617-23-8, [599] 1618-26-4, [1312] 1629-58-9, [1502] 163038-04-8, [872] 1632-73-1, [654] 16356-11-9, [1863] 16400-72-9, [865] 16409-43-1, [1782]

16409-45-3, [1091] 16409-46-4, [1092] 16429-21-3, [515] 16491-36-4, [804] 16491-54-6, [1436] 16493-80-4, [616] 1653-30-1, [1860] 165450-17-9, [1358] 16630-52-7, [1306] 16630-55-0, [1323] 16630-66-3, [1231] 1669-44-9, [1433] 1679-07-8, [378] 169054-69-7, [1774] 16957-70-3, [1263] 17114-82-8, [1734] 1727-68-0, [239] 17283-81-7, [436] 1731-84-6, [1240] 1733-25-1, [973] 17369-59-4, [1640] 17373-84-1, [204] 17373-89-6, [830] 17488-65-2, [1552] 17587-33-6, [1371] 1759-28-0, [1333] 17619-36-2, [1287] 1786-08-9, [437] 17916-91-5, [1081] 1797-74-6, [59] 180031-78-7, [669] 18138-03-9, [1648] 18138-04-0, [422] 18138-05-1, [421] 18277-27-5, [1287] 18368-91-7, [635] 18409-17-1, [1425] 18409-20-6, [1410] 18409-21-7, [389] 18492-65-4, [763] 18640-74-9, [935] 1866-31-5, [42] 18679-18-0, [865] 1871-67-6, [1428] 1878-18-8, [1144] 1883-78-9, [674] 188417-26-7, [641] 188590-62-7, [527] 1901-26-4, [1271] 1901-38-8, [240] 19089-92-0, [826] 19224-26-1, [1632] 19317-11-4, [1833] 19322-27-1, [872]

196109-18-9, [1438] 1963-36-6, [1116] 19788-49-9, [592] 19872-52-7, [1105] 20125-84-2, [1428] 2021-28-5, [625] 20333-39-5, [595] 2035-99-6, [908] 2044-73-7, [1656] 2046-17-5, [1274] 20483-36-7, [410] 20489-53-6, [440] 2050-01-3, [1156] 2050-87-5, [413] 2051-78-7, [41] 2052-14-4, [217] 2052-15-5, [213] 20665-85-4, [1883] 20675-95-0, [1613] 20702-77-6, [1357] 20777-49-5, [431] 2084-18-6, [1146] 2084-19-7, [1496] 20859-10-3, [1200] 20920-83-6, [535] 21063-71-8, [1248] 2110-18-1, [1576] 2111-75-3, [1066] 211323-05-6, [1377] 21188-58-9, [1209] 2142-94-1, [1365] 2153-26-6, [1770] 21662-13-5, [512] 21662-16-8, [513] 21722-83-8, [370] 2173-57-1, [1354] 2177-77-7, [1229] 2179-57-9, [47] 2179-58-0, [55] 21834-92-4, [1276] 21835-01-8, [579] 21944-98-9, [517] 2198-61-0, [905] 22014-48-8, [608] 22029-76-1, [889] 22030-19-9, [893] 22047-25-2, [27] 220621-22-7, [1338] 22094-00-4, [534] 2216-52-6, [1358] 2217-33-6, [1778] 2244-16-8 (d), [266] 2257-09-2, [1531] 226-24-1, [1216]

CAS Index

22694-96-8, [1837] 2270-60-2, [1165] 227456-27-1, [1104] 227456-28-2, [1102] 227456-33-9, [1099] 2277-19-2, [1388] 22839-47-0, [118] 2294-76-0, [1508] 2305-05-7, [513] 2305-21-7, [795] 2306-88-9, [1446] 2307-10-0, [1650] 2308-18-1, [898] 2311-46-8, [962] 2315-68-6, [1625] 23328-62-3, [1300] 233665-98-0, [607] 2344-70-9, [1551] 2345-24-6, [1366] 2345-26-8, [708] 2345-28-0, [1494] 2349-07-7, [830] 2349-13-5, [773] 2355-40-5, [1315] 2363-89-5, [1427] 23654-92-4, [497] 23696-85-7, [1825] 23747-43-5, [596] 23747-45-7, [1224] 23747-48-0, [1177] 23787-80-6, [23] 23832-18-0, [1107] 2396-77-2, [1205] 2396-78-3, [1206] 2396-83-0, [576] 2396-84-1, [632] 2396-85-2, [1249] 2408-20-0, [60] 2408-37-9, [1828] 24168-70-5, [1120] 2416-94-6, [1839] 24276-84-4, [1735] 24295-03-2, [30] 2432-51-1, [1307] 2432-77-1, [1202] 24330-52-7, [181] 2439-44-3, [1274] 24401-36-3, [1559] 2442-10-6, [1434] 2444-46-4, [1387] 2445-76-3, [836] 2445-77-4, [1154] 2445-78-5, [1155] 2463-53-8, [1387]

2463-63-0, [761] 2463-77-6, [1863] 246511-74-0, [872] 24653-75-6, [1108] 24683-00-9, [930] 24817-51-4, [1533] 24851-98-7, [1178] 2497-18-9, [799] 2497-21-4, [792] 25013-16-5, [193] 25152-84-5, [388] 25152-85-6, [801] 25166-87-4, [791] 252736-36-0, [680] 252736-39-3, [492] 2530-10-1, [21] 25312-34-9, [888] 25409-08-9, [196] 25496-72-4, [726] 2550-40-5, [417] 25524-95-2, [860] 2568-25-4, [134] 25773-40-4, [1116] 258823-39-1, [1103] 2628-17-3, [1894] 26303-90-2, [401] 2639-63-6, [826] 26446-31-1, [724] 26446-32-2, [725] 26486-14-6, [1302] 26486-21-5, [491] 26489-01-0, [323] 26563-74-6, [1266] 26643-91-4, [1277] 2679-87-0, [203] 27043-05-6, [563] 2705-87-5, [45] 2721-22-4, [1773] 27538-10-9, [582] 2756-56-1, [916] 2758-18-1, [1174] 27625-35-0, [1152] 277045-63-8, [767] 27829-72-7, [575] 2785-87-7, [1125] 2785-89-9, [570] 28060-90-4, [12] 28069-74-1, [6] 28217-92-7, [377] 2835-39-4, [53] 28588-73-0, [466] 28588-74-1, [1185] 28588-75-2, [1191] 28588-76-3, [1191]

28631-86-9, [444] 28664-35-9, [470] 2882-20-4, [1235] 288-47-1, [1790] 28940-30-3, [1482] 290-37-9, [1652] 29350-73-0, [227] 29460-90-0, [973] 29548-14-9, [1076] 29606-79-9, [976] 29759-11-3, [1138] 29811-50-5, [1445] 2983-36-0, [566] 29895-73-6, [1546] 29926-41-8, [31] 29926-42-9, [1621] 3008-43-3, [1168] 30086-02-3, [1410] 3025-30-7, [558] 302-72-7, [37] 30361-28-5, [1408] 30390-50-2, [399] 30453-31-7, [626] 3054-92-0, [1839] 308064-79-1, [1763] 3142-66-3, [878] 3142-72-1, [1263] 3149-28-8, [1126] 31499-70-4, [627] 31499-71-5, [1184] 31499-72-6, [435] 31501-11-8, [807] 31502-14-4, [1391] 31566-31-1, [727] 31704-80-0, [1190] 3188-00-9, [1295] 3208-16-0, [567] 3208-40-0, [1576] 3240-09-3, [1207] 3249-68-1, [619] 326-61-4, [1596] 32665-23-9, [964] 3268-49-3, [1321] 32736-91-7, [421] 328-50-7, [1474] 3289-28-9, [556] 3293-47-8, [434] 32951-19-2, [185] 32974-92-8, [22] 3301-94-8, [876] 33049-93-3, [1578] 334-48-5, [395] 334-49-6, [400] 33467-73-1, [806]

1985

1986

Fenaroli’s Handbook of Flavor Ingredients

33467-74-2, [816, 817] 3391-86-4, [1430] 3407-39-7, [1306] 34135-85-8, [56] 34300-94-2, [1100] 34413-35-9, [1783] 3452-97-9, [1835] 34545-88-5, [1296] 3460-44-4, [1141] 34619-12-0, [993] 3489-28-9, [1382] 350-03-8, [29] 35044-68-9, [1831] 35154-45-1, [811] 35158-25-9, [966] 35234-22-1, [1153] 35250-53-4, [1653] 352-93-2, [425] 35448-31-8, [949] 3549-23-3, [1157] 3558-60-9, [1268] 3572-06-3, [18] 3581-91-7, [493] 35852-46-1, [819] 35854-86-5, [1390] 3600-24-6, [428] 3615-41-6, [1674] 36267-71-7, [438] 36431-72-8, [1789] 36438-54-7, [1808] 3658-77-3, [862] 3658-80-8, [496] 36653-82-4, [775] 36701-01-6, [679] 3681-71-8, [800] 3682-42-6, [1252] 3720-16-9, [1282] 3760-11-0, [1389] 37617-03-1, [1868] 376595-42-5, [631] 37674-63-8, [1263] 3777-69-3, [1507] 3777-71-7, [773] 3782-00-1, [459] 3792-53-8, [1080] 38205-60-6, [456] 38205-64-0, [1223] 3824, [403] 38325-25-6, [507] 38433-74-8, [1310] 38462-22-5, [1075] 38713-41-6, [953] 38818-60-9, [480] 3891-59-6, [719]

38917-63-4, [433] 39026-94-3, [761] 39067-80-6, [1793] 3913-71-1, [398] 3913-80-2, [1435] 3913-85-7, [400] 3915-83-1, [1367] 39212-23-2, [874] 39251-86-0, [827] 39251-88-2, [1442] 39252-03-4, [678] 39255-32-8, [598] 39711-79-0, [585] 39741-41-8, [540] 39770-05-3, [400] 39924-27-1, [572] 40018-26-6, [444] 40326-01-0, [469] 40348-72-9, [1210] 404-86-4, [867] 40654-82-8, [1273] 4077-47-8, [471] 40789-98-8, [1096] 40790-04-3, [415] 40878-72-6, [1313] 40923-64-6, [771] 4112-89-4, [740] 41239-48-9, [427] 41453-56-9, [1390] 41519-23-7, [810] 41547-22-2, [1425] 4166-20-5, [17] 4175-66-0, [493] 4180-23-8, [89] 41820-22-8, [62] 42075-45-6, [1232] 42078-65-9, [1537] 4208-49-5, [49] 4219-24-3, [794] 4230-97-1, [57] 42348-12-9, [580] 42436-07-7, [815] 42474-44-2, [1844] 4253-89-8, [445] 4265-16-1, [667] 4265-97-8, [774] 42822-86-6, [1073] 42919-64-2, [1304] 43039-98-1, [1620] 43040-01-3, [1326] 43052-87-5, [384] 431-03-8, [411] 4312-99-6, [1432] 4313-03-5, [749]

43219-68-7, [456] 4351-54-6, [375] 4395-92-0, [970] 4396-62-7, [539] 4410-99-5, [1557] 4411-89-6, [1551] 4430-31-3, [1411] 4433-36-7, [1783] 4437-20-1, [510] 4437-22-3, [429] 4437-51-8, [782, 783] 443-79-8, [945] 4440-65-7, [789] 4455-13-4, [605] 4493-42-9, [1176] 4500-58-7, [633] 4501-58-0, [1832] 45019-28-1, [1241] 4502-00-5, [1254] 4532-64-3, [182] 4536-23-6, [1204] 4586-22-5, [270] 4602-84-0, [652] 4606-15-9, [1647] 4630-07-3, [1871] 4630-82-4, [1169] 4634-89-3, [790] 4643-25-8, [765] 4643-27-0, [1433] 464-49-3, [241, 242] 4674-50-4, [1396] 4691-65-0, [504] 4695-62-9, [653] 470-67-7, [298] 470-82-6, [642] 472-66-2, [1829] 4728-82-9, [43] 4732-13-2, [263] 473-67-6, [1890] 4748-78-1, [546] 4798-44-1, [794] 4798-61-2, [1426] 4826-62-4, [516] 4861-85-2, [970] 4864-61-3, [1440] 488-10-8, [987] 4883-60-7, [880] 4906-24-5, [16] 491-04-3, [1077] 491-07-6, [946] 491-09-8, [1071] 4940-11-8, [590] 494-90-6, [1776] 495-62-5, [164]

CAS Index

49576-57-0, [1247] 496-77-5, [876] 497-03-0, [1148] 498-00-0, [1886] 499-12-7, [32] 499-54-7, [864] 4996-48-9, [82] 499-69-4, [1071] 499-70-7, [1074] 499-75-2, [262] 500-02-7, [960] 501-52-0, [1567] 502-47-6, [322] 502-61-4, [651] 503-74-2, [979] 505-10-2, [1320] 505-29-3, [508] 505-57-7, [788] 505-79-3, [1324] 505-90-8, [401] 50626-02-3, [1555] 50647-08-0, [718] 50-69-1, [1685] 50-70-4, [1738] 50746-10-6, [1101] 507-70-0, [169] 5077-67-8, [853] 50-81-7, [116] 5090-41-5, [1408] 51100-54-0, [403] 51115-67-4, [974] 51154-96-2, [859] 5132-75-2, [1443] 513-44-0, [1280] 513-86-0, [11] 515-00-4, [1350] 51534-66-8, [1232] 516-06-3, [1877] 5166-53-0, [1207] 51755-66-9, [1310] 51755-83-0, [1096] 51755-85-2, [1311] 5205-07-2, [951] 526-83-0, [1759] 5271-38-5, [1308] 52789-73-8, [1130] 5287-45-6, [1579] 52-90-4, [381] 5292-21-7, [369] 53053-51-3, [1232] 531-26-0, [647] 5320-75-2, [308] 532-31-1, [1730] 53263-58-4, [581]

5328-37-0, [107] 533-18-6, [1805] 53398-78-0, [805] 53398-80-4, [815] 53398-83-7, [803] 53398-85-9, [814] 53398-86-0, [806] 53398-87-1, [808] 53399-81-8, [600] 534-15-6, [452] 5349-62-2, [1277] 5355-63-5, [879] 5362-56-1, [1262] 536-50-5, [459] 536-59-4, [1069] 536-60-7, [958] 536-78-7, [628] 53833-30-0, [561] 53850-34-3, [1787] 53859-34-3, [1788] 538-65-8, [199] 5392-40-5, [315] 539-30-0, [149] 53956-04-0, [730] 53966-59-9, [1228] 5396-89-4, [142] 539-82-2, [638] 539-87-7, [750] 539-88-8, [589] 539-90-2, [923] 540-07-8, [84] 540-18-1, [76] 540-42-1, [933] 5405-41-4, [579] 540-63-6, [531] 541-31-4, [1145] 541-47-9, [1167] 541-91-3, [1173] 5421-17-0, [834] 542-46-1, [368] 542-55-2, [926] 543-49-7, [755] 5435-64-3, [1834] 5436-21-5, [1468] 544-40-1, [219] 544-63-8, [1348] 5452-07-3, [1573] 5454-09-1, [407] 5454-19-3, [408] 5454-28-4, [206] 5457-70-5, [1534] 5461-08-5, [1597] 54644-28-9, [429] 54653-25-7, [577]

5466-06-8, [592] 546-79-2, [1796] 5468-06-4, [1543] 5471-51-2, [879] 547-63-7, [1215] 54812-86-1, [1095] 54947-74-9, [1246] 549-56-4, [1668] 54957-02-7, [1211] 55066-56-3, [1810] 551-08-6, [208] 551-93-9, [71] 55253-28-6, [952] 554-12-1, [1281] 55418-52-5, [1182] 5550-12-9, [503] 5552-30-7, [378] 556-24-1, [1216] 556-82-1, [1150] 557-00-6, [1642] 55704-78-4, [463] 55719-85-2, [1538] 557-48-2, [1370] 55764-22-2, [465] 55764-23-3, [465] 55764-25-5, [532] 55764-28-8, [495] 55764-31-3, [494] 5579-78-2, [392] 5616-51-3, [1181] 562-74-3, [265] 56-40-6, [729] 56-41-7, [37] 56424-87-4, [1775] 564-94-3, [667] 5660-60-6, [300] 56767-18-1, [1409] 56805-23-3, [1375] 56-81-5, [722] 56-84-8, [119] 56-85-9, [721] 56-86-0, [720] 56-87-1, [1047] 56922-74-8, [819] 57-06-7, [52] 57069-86-0, [409] 57074-34-7, [1088] 57-10-3, [1478] 57-11-4, [1743] 57124-87-5, [1296] 57129-12-1, [1088] 57378-68-4, [385] 57500-00-2, [1187] 57-55-6, [1630]

1987

1988

Fenaroli’s Handbook of Flavor Ingredients

57568-60-2, [1556] 57576-09-7, [977] 57602-94-5, [401] 5760-50-9, [1328] 576-26-1, [1906] 57648-55-2, [1431] 57706-88-4, [1781] 578-58-5, [1133] 579-07-7, [1561] 579-75-9, [1113] 58-08-2, [228] 582-24-1, [849] 583-60-8, [1170] 5837-78-5, [159, 634] 583-92-6, [1317] 585-25-1, [1416] 586-38-9, [1113] 586-62-9, [1765] 586-82-3, [1078] 5870-68-8, [597] 5870-93-9, [770] 58-86-6, [1907] 588-67-0, [145] 589-35-5, [1258] 589-38-8, [787] 589-59-3, [1284] 589-66-2, [922] 589-82-2, [756] 589-92-4, [1171] 589-98-0, [1420] 590-00-1, [1608] 590-01-2, [216] 59020-85-8, [683] 59020-90-5, [668] 59021-02-2, [1106] 59035-98-2, [1187] 5905-46-4, [1615] 5905-47-5, [1281] 590-86-3, [1159] 5910-89-4, [485] 591-12-8, [94] 591-24-2, [1170] 591-60-6, [189] 591-68-4, [220] 591-80-0, [1500] 59191-78-5, [875] 5921-83-5, [760] 5925-68-8, [1137] 59259-38-0, [1093] 592-84-7, [205] 592-88-1, [61] 593-08-8, [1819] 5943-34-0, [446] 5947-36-4, [1587]

59-51-8, [1110] 59558-23-5, [1811] 598-75-4, [1147] 598-82-3, [997] 5989-27-5, [1026] 5989-27-5 (d), [1026] 5989-54-8 (l), [1026] 59902-01-1, [509] 600-14-6, [1495] 60-01-5, [723] 600-18-0, [1469] 60066-88-8, [472] 60-12-8, [1522] 60-18-4, [1853] 6028-61-1, [502] 6032-29-7, [1497] 60415-61-4, [1506] 60523-21-9, [597] 606-45-1, [1221] 6066-49-5, [215] 60826-15-5, [1379] 6091-50-5, [1594] 611-13-2, [1188] 6119-70-6, [1669] 61197-09-9, [1644] 612-15-7, [1893] 6126-50-7, [798] 61295-41-8, [1193] 61295-44-1, [1192] 61295-50-9, [1193] 61295-51-0, [473] 613-70-7, [739] 614-33-5, [728] 61444-38-0, [809] 615-10-1, [1636] 616-25-1, [1501] 617-01-6, [1813] 617-35-6, [629] 617-50-5, [963] 619-01-2, [430] 61-90-5, [1018] 6191-71-5, [764] 61931-81-5, [812] 620-02-0, [1186] 620-79-1, [540] 62168-98-3, [1788] 621-82-9, [301] 6222-35-1, [376] 622-39-9, [1649] 622-45-7, [372] 622-62-8, [848] 623-15-4, [684] 623-17-6, [672] 623-19-8, [679]

623-22-3, [1635] 623-30-3, [683] 623-36-9, [1261] 623-37-0, [786] 623-42-7, [1159] 623-70-1, [555] 624-24-8, [1330] 624-41-9, [1151] 62488-56-6, [1373] 624-92-0, [1180] 62532-51-8, [270] 625-33-2, [1502] 62-54-4, [233] 625-55-8, [962] 625-60-5, [632] 625-80-9, [1184] 6263-65-6, [1555] 626-38-0, [1504] 626-77-7, [1638] 626-82-4, [206] 627-90-7, [636] 6281-40-9, [1571] 628-46-6, [1204] 628-97-7, [620] 628-99-9, [1383] 6290-37-5, [1529] 629-19-6, [1629] 629-33-4, [825] 6309-51-9, [907] 63187-91-7, [1086, 1087] 63253-24-7, [1882] 63449-68-3, [1353] 63759-55-7, [1505] 637-64-9, [1777] 637-65-0, [1780] 637-78-5, [972] 6378-65-0, [828] 6380-23-0, [454] 638-11-9, [958] 638-17-5, [1832] 638-25-5, [86] 638-49-3, [82] 63-91-2, [1550] 63986, [203] 63986-03-8, [203] 64-04-0, [1523] 64-17-5, [544] 64-18-6, [666] 64-19-7, [8] 64275-73-6, [1429] 644-08-6, [1179] 644-35-9, [1645] 644-49-5, [1641] 645-13-6, [955]

CAS Index

645-56-7, [1646] 64577-91-9, [4] 646-07-1, [1257] 6464-22-4, [824] 6485-40-1 (l), [266] 65405-67-6, [1118] 65405-76-7, [801] 65405-80-3, [802] 65416-14-0, [1053] 65504-93-0, [1575] 65504-95-2, [211] 65504-96-3, [85] 65505-17-1, [1228] 65505-18-2, [499] 65505-25-1, [1779] 65620-50-0, [861] 656-53-1, [1300] 65737-52-2, [1437] 65813-53-8, [1572] 65-85-0, [136] 65887-08-3, [1316] 65894-82-8, [201] 65894-83-9, [471] 659-70-1, [906] 6624-71-1, [518] 66-25-1, [781] 6627-88-9, [46] 6635-22-9, [1613] 6638-05-7, [1179] 66576-71-4, [965] 66634-97-7, [481] 67028-40-4, [635] 67-03-8, [1897] 6728-31-0, [762] 6738-23-4, [457] 67452-27-1, [405] 6750-03-4, [1370] 67-63-0, [956] 67633-97-0, [1106] 67-64-1, [13] 67663-01-8, [1194] 6766-82-1, [1628] 67-68-5, [1294] 67715-79-1, [418] 67715-80-4, [1285] 67715-81-5, [1381] 67715-82-6, [1843] 67746-30-9, [791] 67860-38-2, [26, 30] 67874-72-0, [1507] 67883-79-8, [813] 6789-80-6, [789] 6789-88-4, [823] 6790-58-5, [1785]

67920-63-2, [1332] 67952-60-7, [1227] 67952-65-2, [1235] 68-04-2, [1731] 6812-78-8, [1676] 68132-21-8, [1516] 68133-76-6, [818] 68133-79-9, [476] 68345-22-2, [1544] 68378-13-2, [1121] 68527-76-4, [641] 68555-61-3, [947] 68555-63-5, [1052] 68555-65-7, [1376] 68602-86-8, [409] 68603-22-5, [281] 68606-81-5, [366] 68606-83-7, [245] 68606-94-0, [1460] 68608-32-2, [281] 68647-73-4, [1763] 68648-39-5, [1013] 68650-43-1, [293] 68650-46-4, [178] 686-89-4, [1292] 68698-59-9, [810] 68855-99-2, [1043] 68913-31-1, [1733] 68915-32-2, [1663] 68916-04-1, [1457] 68916-12-1, [96] 68916-19-8, [994] 68916-26-7, [333] 68916-52-9, [661] 68916-84-7, [1025] 68916-91-6, [1021] 68917-50-0, [163] 68917-52-2, [1720] 68917-75-9, [1902] 68917-78-2, [1481] 68922-11-2, [1267] 68952-43-2, [1742] 68959-28-4, [881] 689-67-8, [498] 68990-12-5, [297] 692-86-4, [637] 6938-45-0, [151] 693-95-8, [1298] 695-06-7, [779] 6963-56-0, [101] 69-72-7, [850] 6975-60-6, [685] 698-10-2, [582] 698-27-1, [868]

698-76-0, [1412] 699-10-5, [1141] 69925-33-3, [614] 7011-83-8, [1175] 705-73-7, [1644] 705-86-2, [391] 706-14-9, [390] 70851-61-5, [869] 71-00-1, [838] 710-04-3, [1857] 71159-90-5, [1076] 71-23-8, [1623] 71-36-3, [190] 713-95-1, [514] 71-41-0, [75] 7143-69-3, [1040] 7149-26-0, [1032] 7149-29-3, [1132] 7149-32-8, [1529] 7212-44-4, [1362] 72437-68-4, [86] 72541-09-4, [16] 72869-69-3, [106] 72869-70-6, [115] 72869-73-9, [1754] 72869-75-1, [413] 73019-14-4, [477] 7341-17-5, [573] 7367-81-9, [1249] 7367-82-0, [619] 7367-88-6, [560] 73757-27-4, [1247] 7392-19-0, [1842] 7416-35-5, [474] 74367-97-8, [610] 7446-09-5, [1749] 7452-79-1, [594] 74586-09-7, [1303] 74595-94-1, [1823] 746-40-9, [1495] 74758-91-1, [1315] 74758-93-3, [1313] 74-79-3, [108] 7492-37-7, [151] 7492-39-9, [155] 7492-41-3, [172] 7492-44-6, [198] 7492-45-7, [201] 7492-65-1, [313] 7492-66-2, [316] 7492-67-3, [329] 7492-69-5, [147] 7492-70-8, [197] 74-93-1, [1220]

1989

1990

Fenaroli’s Handbook of Flavor Ingredients

7493-57-4, [6] 7493-58-5, [1256] 7493-59-6, [1855] 7493-63-2, [40] 7493-65-4, [43] 7493-66-5, [44] 7493-68-7, [46] 7493-69-8, [48] 7493-71-2, [63] 7493-72-3, [56] 7493-74-5, [58] 7493-75-6, [61] 7493-76-7, [64] 7493-78-9, [79] 7493-79-0, [80] 7493-80-3, [81] 7493-82-5, [83] 75-07-0, [3] 75-18-3, [1293] 75-21-8, [565] 7540-53-6, [331] 7549-33-9, [104] 7549-37-3, [317] 7549-41-9, [174] 75-50-3, [1824] 7554-12-3, [419] 7558-79-4, [506] 7563-33-9, [74] 75640-26-5, [411] 75853-49-5, [1325] 7585-39-9, [367] 759-05-7, [1251] 762-29-8, [1838] 764-39-6, [1499] 76-49-3, [170] 76-50-6, [173] 765-70-8, [1173] 7664-38-2, [1579] 76649-14-4, [1431] 76649-16-6, [560] 76649-25-7, [1374] 766-92-7, [156] 76788-46-0, [464] 770-27-4, [674] 7705-14-8 (dl), [1026] 77341-67-4, [1094] 774-64-1, [863] 7756-96-9, [192] 7758-87-4, [1818] 7774-44-9, [375] 7774-47-2, [416] 7774-60-9, [460] 7774-65-4, [1770] 7774-74-5, [1791]

7774-79-0, [1807] 7774-82-5, [1821] 7774-96-1, [941] 7775-00-0, [971] 7775-38-4, [1142] 7775-39-5, [1143] 7778-83-8, [1627] 7778-87-2, [1637] 7778-96-3, [1681] 7779-07-9, [477] 7779-16-0, [372] 7779-17-1, [374] 7779-23-9, [1036] 7779-41-1, [394] 7779-50-2, [776] 7779-54-6, [1386] 7779-65-9, [902] 7779-66-0, [903] 7779-67-1, [904] 7779-70-6, [907] 7779-72-8, [911] 7779-73-9, [915] 7779-75-1, [918] 7779-77-3, [921] 7779-78-4, [932] 7779-80-8, [927] 7779-81-9, [920] 7779-94-4, [855] 7780-06-5, [959] 7783-06-4, [847] 77-83-8, [601] 7784-67-0, [941] 7784-98-7, [1214] 7785-33-7, [712] 7786-29-0, [1244] 7786-44-9, [1374] 7786-47-2, [1395] 7786-48-3, [1395] 7786-52-9, [1421] 7786-58-5, [1445] 7786-61-0, [1127] 77-90-7, [1817] 77-92-9, [318] 77-93-0, [1822] 78-35-3, [1037] 78-36-4, [1034] 78-37-5, [1035] 78417-28-4, [559] 78-59-1, [950] 78-69-3, [1781] 78-70-6, [1028] 78-83-1, [919] 78-84-2, [936] 78-93-3, [183]

78-96-6, [73] 78-98-8, [1661] 79-09-4, [1617] 79-20-9, [1128] 79-31-2, [937] 79-42-5, [1793] 79-69-6, [896] 79-76-5, [892] 79-78-7, [52] 79-92-5, [238] 8000-25-7, [1692] 8000-26-8, [1584] 8000-28-0, [1008] 8000-29-1, [321] 8000-34-8, [337] 8000-42-8, [251] 8000-44-0, [286] 8000-46-2, [699] 8000-48-4, [644] 8000-66-6, [255] 8000-68-8, [1485] 8000-78-0, [692] 8001-04-5, [1341] 8001-48-7, [691] 8001-61-4, [349] 8001-76-1, [279] 8001-79-4, [276] 8001-88-5, [164] 8002-48-0, [1050] 8002-56-0, [1511] 8002-60-6, [717] 8002-66-2, [235] 8002-68-4, [989] 8002-72-0, [1452] 8002-72-8, [1763] 8002-74-2, [1482] 8006-40-4, [131] 8006-44-8, [245] 8006-64-2, [1852] 8006-75-5, [448] 8006-77-7, [1581] 8006-78-8, [127] 8006-81-3, [1912] 8006-82-4, [1510] 8006-83-5, [883] 8006-84-6, [658] 8006-85-7, [844] 8006-87-9, [1707] 8006-90-4, [1515] 8007-00-9, [1517] 8007-01-0, [1688] 8007-02-1, [1016] 8007-04-3, [841] 8007-06-5, [273]

CAS Index

8007-08-7, 8007-12-3, 8007-20-3, 8007-27-0, 8007-40-7, 8007-44-1, 8007-46-3, 8007-48-5, 8007-70-3, 8007-75-8, 8007-80-5, 8007-87-2, 8008-10-4, 8008-26-2, 8008-31-9, 8008-45-5, 8008-51-3, 8008-52-4, 8008-56-8, 8008-57-9, 8008-79-5, 8008-80-8, 8008-88-6, 8008-93-3, 8008-98-8, 8012-89-3, 8013-10-3, 8013-75-0, 8013-76-1, 8013-97-6, 8013-99-8, 8014-09-3, 8014-13-9, 8014-17-3, 8014-19-5, 8014-29-7, 8014-71-9, 8015-01-8, 8015-62-1, 8015-64-3, 8015-65-4, 8015-73-4, 8015-77-8, 8015-79-0, 8015-88-1, 8015-90-5, 8015-92-7, 8015-96-1, 8015-97-2, 8015-98-3, 8016-03-3, 8016-21-5, 8016-23-7, 8016-25-9,

[717] [1401] [280] [529] [1344] [1492] [1798] [1000] [98] [160] [303] [360] [748] [1023] [1055] [1400] [243] [351] [1012] [1461] [1740] [749] [1874] [112] [230] [130] [226] [686] [64] [350] [1492] [1489] [362] [1519] [701, 1477] [1694] [122] [1062] [70] [93] [88] [124] [167] [232] [261] [284] [237] [305] [339] [340] [388] [348] [737] [840]

8016-26-0, [996] 8016-31-7, [1045] 8016-36-2, [1450] 8016-37-3, [1350] 8016-38-4, [1361] 8016-68-0, [1716] 8016-69-1, [1728] 8016-78-2, [1010] 8016-79-3, [1749] 8016-84-0, [1752] 8016-85-1, [1057] 8016-87-3, [1757] 8016-88-4, [1758] 8016-96-4, [1893] 8021-27-0, [665] 8021-28-1, [662, 664] 8021-36-1, [1454] 8021-39-4, [129] 8022-15-9, [1006] 8022-56-8, [1701] 8022-91-1, [244] 8022-96-6, [986] 8023-77-6, [248] 8023-78-7, [1880] 8023-80-1, [694] 8023-83-4, [277] 8023-88-9, [355] 8023-89-0, [526] 8023-91-4, [690] 8023-98-1, [1490] 8023-99-2, [1589] 8024-01-9, [1745] 8024-05-3, [1847] 8024-06-4, [1879] 8024-08-6, [1896] 8025-95-4, [1486] 80-26-2, [1766] 80-26-6, [1768] 80-27-3, [1772] 8028-38-4, [1011] 8028-47-5, [1657] 8028-89-5, [249] 8030-26-0, [1690] 8030-89-5, [1695] 8030-97-5, [1656] 8031-03-6, [1335] 8046-19-3, [1744] 8046-22-8, [1815] 8048-51-9, [1015] 8053-33-6, [175] 80-56-8, [1585] 8057-49-6, [1873] 8057-62-3, [1487] 80-59-1, [1149]

80-62-6, [1230] 80866-83-7, [1569] 814-67-5, [1612] 816-66-0, [1254] 817-88-9, [475] 81925-81-7, [1199] 821-55-6, [1384] 823-22-3, [780] 82654-98-6, [1887] 828-26-2, [1845] 83-34-1, [1725] 83-67-0, [1790] 84082-36-0, [38] 84082-61-1, [122] 84434-65-1, [1424] 84603-69-0, [988] 84603-73-6, [999] 84604-07-9, [289] 84604-17-1, [1698] 84625-40-1, [659] 84642-60-4, [1436] 84642-61-5, [184] 84650-12-4, [718] 84650-60-2, [1762] 84696-15-1, [716] 84696-51-5, [1740] 84749-86-5, [237] 84788-08-9, [1627] 84837-08-1, [66] 84929-28-2, [742] 84961-49-9, [1918] 84961-50-2, [337] 84961-62-6, [1753] 85085-20-7, [290] 85085-26-3, [1063] 85392-03-6, [402] 85392-04-7, [402] 85536-25-0, [186] 85551-27-5, [171] 85-91-6, [1223] 85960-81-2, [1615] 868-57-5, [1226] 870-23-5, [54] 87061-04-9, [1090] 87-19-4, [934] 87-20-7, [912] 87-22-9, [1536] 87-25-2, [546] 87-29-6, [308] 87-44-5, [269] 874-66-8, [1189] 87787-69-9, [166] 87-91-2, [426] 88-09-5, [553]

1991

1992

Fenaroli’s Handbook of Flavor Ingredients

881-68-5, [1882] 882-33-7, [500] 88-69-7, [969] 888284-78-4, [1065] 88-84-6, [741] 894266-47-4, [364] 89-65-6, [529] 89-74-7, [455] 89-78-1, [1082] 89-79-2, [975] 89-80-5, [1085] 89-82-7, [1651] 89-83-8, [1800] 89-86-1, [443] 89961-45-5, [259] 89997-35-3, [283] 9000-01-05, [1] 9000-05-9, [138] 9000-07-1, [894] 9000-11-7, [253] 9000-19-5, [520] 9000-24-2, [690] 9000-28-6, [714] 9000-29-7, [736] 9000-30-0, [743] 9000-36-6, [991] 9000-40-2, [259] 9000-45-7, [1349] 900-04-8, [114] 9000-57-1, [1708] 9000-64-0, [1803] 9000-65-1, [1815] 9000-75-3, [526] 9000-78-6, [1453] 9002-18-0, [35] 90-02-8, [1705] 90045-56-0, [886] 9004-67-5, [1161] 90-05-1, [738] 9005-34-9, [39] 9005-35-0, [39] 9005-36-1, [39] 9005-37-2, [1631] 9005-38-3, [39] 9005-64-5, [1599] 9005-65-6, [1602] 9005-67-8, [1601] 9005-90-7, [1850] 90-12-0, [1237] 90131-21-8, [694] 90131-24-1, [983] 9036-66-2, [1599] 90-43-7, [1561] 907051-94-7, [334]

90-87-9, [1566] 91052-68-5, [1473] 91052-69-6, [1470] 91052-70-9, [1471] 91052-71-0, [1471] 91052-72-1, [1472] 91052-73-2, [1475] 91-10-1, [453] 91-16-7, [452] 91-22-5, [1671] 91-60-1, [1355] 91-62-3, [1290] 91-64-5, [355] 91-87-2, [78] 92015-65-1, [438] 92457-18-6, [1334] 92-48-8, [1166] 92-52-4, [162] 925-78-0, [1385] 927-49-1, [1862] 928-80-3, [397] 928-94-9, [796] 928-96-1, [797] 93-04-9, [1356] 93-08-3, [1238] 93-15-2, [649] 93-16-3, [942] 93-18-5, [1353] 932-16-1, [1131] 93-28-7, [646] 93-29-8, [939] 93-51-6, [1119] 93-53-8, [1564] 93-54-9, [1562] 93-55-0, [1621] 93-58-3, [1136] 93-60-7, [1239] 93-89-0, [547] 939-21-9, [1560] 93-92-5, [1139] 939-48-0, [957] 94-02-0, [548] 94087-83-9, [1117] 94-13-3, [1639] 94133-92-3, [578] 94-26-8, [207] 94278-27-0, [569] 94-30-4, [545] 94-46-2, [900] 94-47-3, [1525] 94-48-4, [704] 94-58-6, [439] 94-59-7, [1699] 94-62-2, [1593]

94-86-0, [1614] 95-16-9, [140] 95-48-7, [357] 95-65-8, [1906] 956-82-1, [1173] 95-87-4, [1905] 96-17-3, [1158] 96-26-4, [442] 96-48-0, [223] 97-42-7, [267] 97-45-0, [268] 97-53-0, [645] 97-54-1, [938] 97-61-0, [1331] 97-62-1, [584] 97-64-3, [587] 97-67-6, [1049] 977000-16-0, [1909] 977000-22-8, [96] 977000-27-3, [109] 977000-41-1, [1891] 977000-49-9, [176] 977000-55-7, [234] 977000-66-0, [302] 977000-74-0, [234] 977000-79-5, [352] 977000-82-0, [359] 977000-83-1, [1891] 977000-85-3, [383] 977001-13-0, [656] 977001-27-6, [250] 977001-35-6, [698] 977001-36-7, [1514] 977001-38-9, [715] 977001-53-8, [1487] 977001-59-4, [842] 977001-63-0, [882] 977001-75-4, [992] 977001-81-2, [692] 977001-82-3, [1007] 977001-83-4, [1014] 977001-93-6, [1059] 977001-96-9, [235] 977001-99-2, [1337] 977002-20-2, [1605] 977002-27-9, [1665] 977002-32-6, [887] 977002-36-0, [1691] 977002-44-0, [1700] 977002-47-3, [523] 977002-55-3, [1723] 977002-61-1, [1739] 977002-83-7, [341] 977002-91-7, [1590]

CAS Index

977004-06-0, 977004-31-1, 977005-75-6, 977005-95-0, 977006-45-3, 977007-26-3, 977007-65-0, 977007-74-1, 977007-75-2, 977007-79-6, 977007-81-0, 977007-85-4, 977009-77-0, 977009-83-8, 977009-87-7, 977009-97-4, 977010-39-1, 977010-56-2, 977010-60-8, 977011-82-7, 977014-38-2, 977016-89-9, 977017-58-5, 977017-63-2, 977017-78-9, 977017-81-4, 977017-82-5, 977017-84-7, 977017-85-8, 977017-86-9, 977017-87-0, 977017-88-1, 977017-92-7, 977018-19-1, 977018-20-4, 977018-21-5, 977018-22-6, 977018-23-4, 977018-24-8, 977018-25-9, 977018-42-0, 977018-53-3, 977019-26-3, 977019-27-4, 977019-44-5, 977020-85-1, 977021-37-6, 977022-00-6, 977022-67-5, 977022-85-7, 977022-90-4, 977023-08-7, 977023-13-4, 977023-19-0,

[1878] [1020] [67] [254] [1480] [236] [97] [521] [282] [335] [350] [657] [1042] [1489] [177] [1591] [523] [1751] [1399] [346] [1899] [278] [274] [885] [71] [663] [126] [252] [338] [353] [1582] [1690] [511] [1514] [1513] [1513] [1604] [1610] [1610] [1667] [248] [660] [187] [188] [1591] [1706] [1689] [1851] [1713] [1046] [231] [68] [1794] [1598]

977023-21-4, 977023-22-5, 977023-63-4, 977024-85-3, 977026-92-8, 977029-60-9, 977029-61-0, 977029-62-1, 977029-66-5, 977029-67-6, 977029-68-7, 977029-69-8, 977029-70-1, 977029-71-2, 977029-72-3, 977029-74-5, 977029-75-6, 977029-76-7, 977029-78-9, 977029-80-3, 977029-81-4, 977032-37-3, 977032-41-9, 977032-44-2, 977032-48-6, 977032-49-7, 977032-50-0, 977035-94-1, 977038-44-0, 977038-45-1, 977038-46-2, 977038-51-9, 977038-52-0, 977038-53-1, 977038-54-2, 977038-56-4, 977038-58-6, 977038-60-0, 977038-61-1, 977038-62-2, 977038-65-5, 977038-68-8, 977038-70-2, 977038-71-3, 977038-72-4, 977038-73-5, 977038-74-6, 977038-75-7, 977038-76-8, 977038-79-1, 977038-80-4, 977038-85-9, 977038-86-0, 977038-87-1,

[291] [837] [1676] [843] [39] [1724] [1727] [1726] [1702] [1687] [1693] [1689] [1689] [1715] [1799] [1718] [1717] [1719] [1056] [1745] [1758] [111] [365] [1756] [94] [92] [90] [1683] [95] [113] [115] [178] [179] [283] [288] [287] [292] [303] [296] [332] [342] [352] [366] [386] [387] [519, 520] [524] [688, 689] [688] [986] [988] [1061] [1061] [734]

977039-94-3, 977041-69-2, 977042-18-4, 977043-60-9, 977043-63-2, 977043-66-5, 977043-76-7, 977044-45-3, 977044-46-4, 977044-47-5, 977044-49-7, 977044-51-1, 977045-69-4, 977045-71-8, 977046-98-2, 977047-20-3, 977047-53-2, 977047-65-6, 977047-90-7, 977047-96-3, 977048-22-8, 977048-23-9, 977048-24-0, 977048-46-6, 977048-47-7, 977048-48-8, 977049-65-2, 977050-06-8, 977050-07-9, 977050-08-0, 977050-14-8, 977050-15-9, 977050-25-1, 977050-37-5, 977050-49-9, 977050-55-7, 977050-60-4, 977050-77-3, 977050-87-5, 977050-90-0, 977050-94-4, 977051-01-6, 977051-05-0, 977051-08-3, 977051-12-9, 977051-14-1, 977051-15-2, 977051-22-1, 977051-23-2, 977051-24-3, 977051-38-9, 977051-39-0, 977051-44-7, 977051-52-7,

1993

[1684] [1801] [342] [832] [20] [754] [1407] [1116] [1183] [593] [1121] [1325] [1784] [1829] [995] [1136] [166] [510] [846] [1017] [1795] [1795] [1795] [1341] [1044] [1058] [1455] [92] [90] [91] [123] [998] [246] [294] [348] [361] [447] [687] [731] [744] [845] [999] [1009] [121] [1027] [1398] [1398] [1060] [1060] [1064] [1342] [1345] [1397] [1456]

1994

Fenaroli’s Handbook of Flavor Ingredients

977051-55-0, 977051-58-3, 977051-59-4, 977051-62-9, 977051-63-0, 977051-67-4, 977051-72-1, 977051-77-6, 977051-88-9, 977051-90-3, 977051-94-7, 977051-95-8, 977051-97-0, 977051-98-1, 977051-99-2, 977052-01-9, 977052-03-1, 977052-16-6, 977052-20-2, 977052-30-4, 977052-32-6, 977052-36-0, 977052-37-1, 977052-44-0, 977052-57-5, 977052-71-3, 977052-73-5, 977052-75-7, 977052-78-0, 977052-79-1, 977052-80-4, 977052-81-5, 977052-82-6, 977059-15-6, 977059-69-0, 977059-70-3, 977059-80-5, 977060-57-3, 977068-82-8, 977069-96-7, 977070-09-9, 977070-30-6, 977070-51-1, 977070-62-4, 977070-67-9, 977070-85-1, 977070-86-2, 977071-79-6, 977073-42-9, 977073-62-3, 977073-85-0, 977074-62-6, 977075-23-2, 977075-28-7,

[126] [1484] [1490] [1509] [1512] [1056] [1580] [1606] [1693] [1698] [335] [1702] [1714] [1716] [1718] [1724] [1726] [1741] [69] [1753] [1757] [1797] [1797] [1848] [1917] [67] [110, 112] [168] [286] [291] [293] [295] [296] [1404] [87] [1892] [1024] [1043] [1479] [1799] [1903] [1049] [342] [1021] [840] [1352] [1457] [1343] [1042] [343] [747] [748] [1714] [1804]

977075-45-8, [225] 97707-72-9, [247] 977081-08-5, [712] 977082-96-4, [117] 977082-99-7, [449] 977083-05-8, [733, 734] 977083-06-9, [882] 977083-12-7, [1338] 977083-13-8, [1405] 977083-19-4, [1722] 977083-20-7, [1914] 977083-21-8, [1913] 977083-24-1, [297] 977083-25-2, [840] 977083-26-3, [1849] 977083-52-5, [737] 977083-53-6, [273] 977086-43-3, [1466] 977086-46-6, [846] 977088-38-2, [1713] 977088-41-7, [696] 977088-44-0, [714] 977088-95-1, [1344] 977089-10-3, [1895] 977089-32-9, [1008] 977089-41-0, [843] 977089-42-1, [845] 977089-62-5, [1590] 977089-63-6, [1590] 977089-64-7, [1058] 977089-65-8, [1058] 977089-90-9, [1405] 977090-74-6, [121] 977090-77-9, [128] 977090-78-0, [129] 977090-82-6, [255] 977090-83-7, [272] 977090-84-8, [278] 977090-86-0, [285] 977091-21-6, [294] 977091-23-8, [304] 977091-24-9, [304] 977091-25-0, [345] 977091-26-1, [347] 977091-27-2, [525] 977091-29-4, [696] 977091-46-5, [699] 977091-47-6, [701] 977091-51-2, [713] 977091-52-3, [713] 977091-55-6, [733] 977091-60-3, [1338] 977091-61-4, [980] 977091-62-5, [981]

977091-63-6, [1045] 977091-76-1, [1011] 977091-77-2, [1014] 977091-78-3, [1023] 977091-79-4, [1343] 977091-80-7, [1345] 977091-81-8, [1454] 977091-82-9, [1460] 977091-83-0, [1459] 977091-84-1, [1456] 977091-93-2, [1686] 977091-98-7, [1900] 977092-71-9, [1664] 977092-72-0, [997] 977092-73-1, [1911] 977092-74-2, [1902] 977092-96-8, [1704] 977096-43-7, [1467] 977099-15-2, [736] 977101-05-5, [834] 977102-14-9, [1727] 977103-80-2, [1063] 977103-81-3, [1468] 977125-38-4, [985] 977125-77-1, [1703] 977126-26-3, [1007] 977136-05-2, [1107] 977136-06-3, [1453] 977136-80-3, [1219] 977136-92-7, [1517] 977138-69-4, [1464] 977138-70-7, [1463] 977143-78-4, [700] 977146-67-0, [1064] 977146-68-1, [984] 977148-03-0, [1470] 977148-04-1, [1471] 977148-05-2, [1473] 977148-06-3, [1472] 977148-07-4, [1471] 977148-08-5, [1475] 977148-09-6, [1736] 977154-09-8, [1462] 977155-29-5, [659] 977157-17-7, [1582] 977157-28-0, [104] 977161-96-8, [1322] 977161-98-0, [925] 977161-99-1, [961] 977952-77-9, [285] 97-85-8, [929] 97-87-0, [209] 97-89-2, [328] 97-96-1, [552]

CAS Index

97-99-4, 98-00-0, 98-01-1, 98-02-2, 98-54-4, 98-85-1, 98-86-2, 98-89-5,

[1777] [673] [671] [676] [463] [1140] [15] [369]

991770-79-0, [69] 994266-47-4, [364] 99-48-9, [264] 99-72-9, [1812] 99-76-3, [1208] 99-83-2, [1520] 99-85-4, [1068] 99-86-5, [1067]

99-87-6, [380] 999-40-6, [1364] 99-96-7, [851] 99999-08-0, [1407] 99999-26-6, [1372] 999999-00-3, [1607] 999999-26-8, [1436]

1995

Index of FEMA Numbers 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2017, 2018, 2019, 2020, 2021, 2022, 2023, 2024, 2025, 2026, 2027, 2028, 2029, 2030, 2031, 2032, 2033, 2034, 2035, 2036, 2037, 2038, 2039, 2040, 2041, 2042, 2043, 2044, 2045, 2046, 2047, 2048, 2049, 2050, 2051,

[1] [2 ] [3] [6] [7] [ 8] [1816] [11] [15] [32] [33] [35] [38] [39] [39] [1580] [1581] [1582] [40] [41] [42] [43] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [52] [54] [56] [57] [58] [59] [60] [61] [61] [63] [64] [53] [64] [66] [67] [68] [69] [70]

2052, 2053, 2054, 2055, 2056, 2057, 2058, 2059, 2060, 2061, 2062, 2063, 2064, 2065, 2066, 2067, 2068, 2069, 2070, 2071, 2072, 2073, 2074, 2075, 2076, 2077, 2078, 2079, 2080, 2081, 2082, 2083, 2084, 2085, 2086, 2087, 2088, 2089, 2090, 2091, 2092, 2093, 2094, 2095, 2096, 2097, 2098, 2099, 2100, 2101,

[71] [74] [74] [897] [75] [899] [900] [76] [901] [77] [78] [902] [79] [79] [80] [81] [82] [902] [903] [904] [82] [83] [84] [905] [85] [907] [907] [86] [908] [909] [910] [911] [912] [906] [89] [92] [93] [90] [91] [94] [96] [97] [98] [1741] [1742] [99] [100] [100] [101] [102]

2102, 2103, 2104, 2105, 2106, 2107, 2108, 2109, 2110, 2111, 2112, 2113, 2114, 2115, 2116, 2117, 2118, 2119, 2120, 2121, 2122, 2123, 2124, 2125, 2126, 2127, 2128, 2129, 2130, 2131, 2132, 2133, 2134, 2135, 2136, 2137, 2138, 2139, 2140, 2141, 2142, 2143, 2144, 2145, 2146, 2147, 2148, 2149, 2150, 2151,

[104] [105] [104] [106] [115] [114] [115] [116] [1610] [121] [122] [122] [662] [663] [1517] [1517] [123] [124] [126] [128] [127] [129] [998] [1000] [131] [132] [133] [134] [134] [136] [137] [138] [139] [141] [142] [143] [144] [145] [145] [152] [146] [147] [149] [150] [151] [154] [155] [156] [157] [158]

1997

1998

2152, 2153, 2154, 2155, 2156, 2157, 2158, 2159, 2160, 2161, 2162, 2163, 2164, 2165, 2166, 2167, 2169, 2170, 2171, 2172, 2173, 2174, 2175, 2176, 2177, 2178, 2179, 2180, 2181, 2182, 2183, 2184, 2185, 2186, 2187, 2188, 2189, 2190, 2191, 2192, 2193, 2194, 2195, 2196, 2197, 2198, 2199, 2200, 2201, 2202, 2203, 2204, 2205, 2206,

Fenaroli’s Handbook of Flavor Ingredients

[153] [160] [163] [166] [167] [169] [913] [170] [914] [172] [915] [916] [174] [173] [915] [175] [178] [183] [186] [187] [188] [189] [917] [189] [918] [190] [919] [920] [192] [921] [193] [194] [921] [196] [923] [209] [929] [197] [198] [199] [924] [201] [204] [205] [926] [927] [206] [927] [206] [928] [207] [211] [211] [212]

2207, 2208, 2209, 2210, 2211, 2212, 2213, 2214, 2215, 2216, 2217, 2218, 2219, 2220, 2221, 2222, 2223, 2224, 2225, 2226, 2227, 2228, 2229, 2230, 2231, 2232, 2233, 2234, 2235, 2236, 2237, 2238, 2239, 2240, 2241, 2242, 2243, 2244, 2245, 2246, 2247, 2248, 2249, 2250, 2251, 2252, 2253, 2254, 2255, 2259, 2260, 2261, 2262, 2263,

[213] [932] [215] [932] [216] [933] [934] [218] [219] [219] [220] [210] [221] [936] [222] [937] [723] [228] [230] [231] [232] [233] [238] [241, 242] [243] [245] [248] [248] [249] [250] [252] [251] [253] [254] [255] [257] [259] [261] [262] [263] [264] [265] [266] [267] [268] [269] [272] [273] [273] [304] [274] [277] [278] [276]

2264, [279] 2265, [278] 2267, [280] 2268, [282] 2269, [283] 2270, [283] 2271, [284] 2272, [237] 2273, [235] 2274, [237] 2276, [289] 2277, [286] 2278, [288] 2279, [290] 2280, [293] 2281, [295] 2282, [296] 2283, [296] 2284, [297] 2285, [297] 2286, [299] 2287, [300] 2288, [301] 2289, [302] 2290, [303] 2291, [303] 2292, [305] 2293, [306] 2294, [307] 2295, [308] 2296, [309] 2297, [311] 2298, [310] 2299, [311] 2300, [313] 2301, [314] 2302, [312] 2303, [315] 2304, [316] 2305, [317] 2305-25-1, [583] 2306, [318] 2307, [321] 2308, [321] 2309, [323] 2310, [329] 2311, [325] 2312, [326] 2313, [328] 2314, [327] 2315, [329] 2316, [330] 2317, [331] 2318, [332]

FEMA Index

2319, 2320, 2321, 2322, 2323, 2324, 2325, 2326, 2327, 2328, 2329, 2330, 2331, 2332, 2333, 2334, 2335, 2336, 2337, 2338, 2339, 2340, 2341, 2343, 2344, 2345, 2346, 2347, 2348, 2349, 2350, 2351, 2352, 2353, 2354, 2355, 2356, 2357, 2358, 2359, 2360, 2361, 2362, 2363, 2364, 2365, 2366, 2367, 2368, 2369, 2370, 2371, 2372, 2373,

[333] [334] [335] [337] [337] [338] [339] [342] [335] [340] [343] [344, 345] [348] [348] [350] [351] [352] [355] [358] [359] [360] [361] [363] [362] [364] [364] [366] [369] [370] [372] [372] [373] [374] [375] [376] [375] [380] [386] [387] [388] [390] [391] [393] [394] [395] [396] [398] [406] [407] [408] [411] [414] [416] [416]

2374, 2375, 2376, 2377, 2378, 2379, 2380, 2381, 2382, 2383, 2384, 2385, 2386, 2387, 2388, 2389, 2390, 2391, 2392, 2393, 2394, 2395, 2396, 2397, 2398, 2399, 2400, 2401, 2402, 2403, 2404, 2405, 2406, 2407, 2408, 2409, 2410, 2411, 2412, 2413, 2414, 2415, 2416, 2417, 2418, 2419, 2420, 2421, 2422, 2423, 2424, 2425, 2426, 2427,

[419] [420] [424] [425] [426] [430] [431] [432] [447] [448] [449] [450] [451] [455] [460] [468] [477] [478] [482] [483] [484] [484] [490] [501] [506] [511] [513] [514] [516] [519] [520] [521] [523] [526] [526] [529] [529] [530] [1758] [533] [536] [537] [540] [542] [543] [544] [545] [546] [547] [548] [549] [551] [552] [552]

2428, 2429, 2430, 2431, 2432, 2433, 2434, 2435, 2436, 2437, 2438, 2439, 2440, 2441, 2442, 2443, 2444, 2445, 2446, 2447, 2448, 2449, 2450, 2451, 2452, 2453, 2454, 2455, 2456, 2457, 2458, 2459, 2460, 2461, 2462, 2463, 2464, 2465, 2466, 2467, 2468, 2469, 2470, 2471, 2472, 2473, 2474, 2475, 2476, 2477, 2478, 2479, 2480, 2481,

[584] [553] [554] [557] [558] [565] [566] [568] [570] [571] [571] [574] [587] [588] [589] [594] [601] [611] [611] [612] [613] [615] [618] [620] [622] [623] [624] [625] [625] [629] [630] [632] [634] [637] [638] [586] [639] [642] [644] [645] [938] [646] [939] [647] [941] [648] [941] [649] [942] [943] [652] [653] [654] [656]

1999

2000

2482, 2483, 2484, 2485, 2486, 2487, 2488, 2489, 2490, 2491, 2492, 2493, 2494, 2495, 2496, 2497, 2498, 2499, 2500, 2501, 2502, 2503, 2504, 2505, 2506, 2507, 2508, 2509, 2510, 2511, 2512, 2513, 2514, 2515, 2516, 2517, 2518, 2519, 2520, 2521, 2522, 2523, 2524, 2525, 2526, 2527, 2528, 2529, 2530, 2531, 2532, 2533, 2534, 2535,

Fenaroli’s Handbook of Flavor Ingredients

[657] [658] [659] [659] [660] [666] [670] [671] [672] [673] [674] [676] [683] [684] [685] [686] [688] [688] [689] [690] [690] [692] [694] [694] [696] [697] [700] [702] [703] [704] [705] [708] [706] [707] [710] [711] [709] [714] [715] [716] [717] [717] [719] [722] [726] [727] [730] [731] [733] [736] [738] [737] [737] [740]

2536, 2537, 2538, 2539, 2540, 2541, 2542, 2543, 2544, 2545, 2546, 2547, 2548, 2549, 2550, 2551, 2552, 2553, 2554, 2555, 2556, 2557, 2558, 2559, 2560, 2561, 2562, 2563, 2564, 2565, 2566, 2567, 2568, 2569, 2570, 2571, 2572, 2573, 2574, 2575, 2576, 2577, 2578, 2579, 2580, 2581, 2582, 2583, 2584, 2585, 2586, 2587, 2588, 2589,

[742] [743] [747] [750] [751] [752] [753] [754] [757] [758] [759] [768] [769] [770] [773] [771] [772] [774] [775] [776] [779] [781] [782] [785] [788] [789] [795] [797] [799] [820] [821] [822] [826] [823] [825] [827] [828] [830] [832] [835] [836] [837] [840] [840] [841] [843] [844] [854] [855] [856] [857] [876] [879] [882]

2590, 2591, 2592, 2593, 2594, 2595, 2596, 2597, 2598, 2599, 2600, 2601, 2602, 2603, 2604, 2605, 2606, 2607, 2608, 2609, 2610, 2611, 2612, 2613, 2614, 2615, 2616, 2617, 2618, 2619, 2620, 2621, 2622, 2623, 2624, 2625, 2626, 2627, 2628, 2629, 2630, 2631, 2632, 2633, 2634, 2635, 2636, 2637, 2638, 2639, 2640, 2641, 2642, 2643,

[882] [883] [886] [887] [890] [891] [894] [896] [984] [985] [986] [986] [988] [988] [989] [991] [992] [994] [995] [996] [997] [997] [999] [999] [1001] [1002] [1003] [1004] [1006] [1007] [1007] [1008] [1008] [1011] [1016] [1012] [1013] [1019] [1021] [1021] [1020] [1023] [1025] [1026] [1027] [1028] [1031] [1032] [1033] [1034] [1037] [1035] [1035] [1036]

FEMA Index

2644, 2645, 2646, 2647, 2648, 2649, 2650, 2651, 2652, 2653, 2654, 2655, 2656, 2657, 2658, 2659, 2660, 2661, 2662, 2663, 2664, 2665, 2666, 2667, 2668, 2669, 2670, 2671, 2672, 2673, 2674, 2675, 2676, 2677, 2678, 2679, 2680, 2681, 2682, 2683, 2684, 2685, 2686, 2687, 2688, 2689, 2690, 2691, 2692, 2693, 2694, 2695, 2696, 2697,

[1039] [1041] [1038] [1042] [259] [1044] [1045] [1045] [1398] [1398] [1399] [1049] [1051] [1055] [1059] [1061] [1060] [1061] [1060] [1062] [1069] [1082] [1358] [1085] [1091] [1092] [1112] [1119] [1122] [1124] [1124] [1127] [1128] [1129] [1132] [1132] [1133] [1134] [1135] [1136] [1139] [1140] [1141] [1143] [1142] [1144] [1157] [1158] [1159] [1159] [1215] [1160] [1161] [1162]

2698, 2699, 2700, 2701, 2702, 2703, 2704, 2705, 2706, 2707, 2708, 2709, 2710, 2711, 2712, 2713, 2714, 2715, 2716, 2717, 2718, 2719, 2720, 2722, 2723, 2724, 2726, 2727, 2728, 2729, 2730, 2731, 2732, 2733, 2734, 2735, 2736, 2737, 2738, 2739, 2740, 2741, 2742, 2743, 2744, 2745, 2746, 2747, 2748, 2749, 2750, 2751, 2752, 2753,

[1163] [1166] [1173] [1182] [1186] [1188] [1189] [1196] [1197] [1198] [1203] [1205] [1208] [1212] [1213] [1214] [947] [1218] [1220] [1221] [1223] [1226] [1234] [1236] [1238] [1240] [1244] [1244] [1245] [1250] [1256] [1259] [1267] [1269] [1271] [1272] [1272] [1273] [1274] [1274] [1277] [1279] [1281] [1215] [1290] [1291] [1293] [1321] [1325] [1327] [1328] [1329] [1330] [1216]

2754, 2755, 2756, 2757, 2759, 2760, 2761, 2762, 2763, 2764, 2765, 2766, 2767, 2768, 2769, 2770, 2772, 2773, 2774, 2775, 2776, 2777, 2778, 2779, 2780, 2781, 2782, 2783, 2784, 2785, 2786, 2787, 2788, 2789, 2790, 2791, 2792, 2793, 2794, 2795, 2796, 2797, 2798, 2799, 2800, 2801, 2802, 2803, 2804, 2805, 2806, 2807, 2808, 2809,

[1331] [1335] [1339] [1058] [1341] [1342] [1345] [1346] [1347] [1348] [1349] [1350] [1353] [1353] [734] [1359] [1362] [1363] [1364] [1366] [1365] [1368] [1367] [1369] [1374] [1377] [1378] [1380] [1382] [1384] [1386] [1387] [1393] [1394] [1395] [1395] [1397] [1400] [1405] [1404] [1413] [1414] [1415] [1417] [1418] [1419] [1422] [1423] [1421] [1430] [1439] [1440] [1444] [1441]

2001

2002

2810, 2811, 2812, 2813, 2814, 2815, 2816, 2817, 2818, 2819, 2821, 2822, 2823, 2824, 2825, 2826, 2827, 2829, 2830, 2831, 2832, 2833, 2834, 2835, 2836, 2837, 2838, 2839, 2840, 2842, 2843, 2844, 2845, 2846, 2847, 2848, 2849, 2850, 2851, 2852, 2853, 2854, 2855, 2856, 2857, 2858, 2859, 2860, 2861, 2862, 2863, 2864, 2865, 2866,

Fenaroli’s Handbook of Flavor Ingredients

[1443] [1446] [1447] [1448] [1445] [1449] [1450] [1452] [1455] [1456] [1459] [1460] [1457] [1460] [1461] [1462] [1463] [1466] [1467] [701, 1477] [1478] [1480] [1481] [1484] [1485] [1486] [1489] [1492] [1493] [1498] [1500] [1509] [1510] [1511] [1514] [1515] [1482] [1512] [1513] [1513] [1015] [1056] [1519] [1520] [1521] [1522] [1524] [1525] [1526] [1530] [1527] [1528] [1529] [1535]

2867, 2868, 2869, 2870, 2871, 2872, 2873, 2874, 2875, 2876, 2877, 2878, 2879, 2880, 2881, 2882, 2883, 2884, 2885, 2886, 2887, 2888, 2889, 2890, 2891, 2892, 2893, 2894, 2895, 2896, 2897, 2898, 2899, 2900, 2901, 2902, 2903, 2904, 2905, 2906, 2907, 2908, 2909, 2910, 2911, 2912, 2913, 2914, 2915, 2916, 2917, 2918, 2919, 2920,

[1536] [1536] [1537] [1538] [1532] [1540] [1541] [1542] [1543] [1545] [1546] [1547] [1551] [1552] [1553] [1554] [1558] [1562] [1563] [1564] [1565] [1566] [1567] [1568] [1569] [1572] [1573] [1570] [1570] [1571] [1574] [1576] [1573] [1579] [1582] [1585] [1586] [1584] [664] [1589] [1591] [1592] [1593] [1594] [1595] [1596] [1597] [1598] [1599] [1601] [1602] [1604] [1606] [1607]

2921, 2922, 2923, 2924, 2925, 2926, 2927, 2928, 2929, 2930, 2931, 2932, 2933, 2934, 2935, 2936, 2937, 2938, 2939, 2940, 2941, 2942, 2943, 2944, 2945, 2946, 2947, 2948, 2949, 2950, 2951, 2952, 2953, 2954, 2955, 2956, 2957, 2958, 2959, 2960, 2961, 2962, 2963, 2964, 2965, 2966, 2967, 2968, 2969, 2970, 2971, 2972, 2973, 2974,

[1608] [1614] [1616] [1617] [1622] [954] [955] [1623] [956] [1624] [1625] [957] [958] [1626] [958] [1641] [963] [1627] [959] [1630] [1631] [1633] [1634] [962] [1635] [1636] [1636] [1637] [1638] [962] [1639] [1640] [1644] [970] [1647] [970] [971] [1648] [972] [1642] [964] [975] [1651] [976] [977] [1655] [1656] [1657] [1661] [1661] [1663] [1664] [1665] [1667]

FEMA Index

2975, 2976, 2977, 2978, 2979, 2980, 2981, 2982, 2983, 2984, 2985, 2986, 2987, 2988, 2989, 2990, 2991, 2992, 2993, 2994, 2995, 2996, 2997, 2998, 2999, 3000, 3001, 3002, 3003, 3004, 3005, 3006, 3007, 3008, 3009, 3010, 3011, 3012, 3013, 3014, 3015, 3016, 3017, 3018, 3019, 3020, 3021, 3022, 3023, 3024, 3025, 3026, 3027, 3028,

[1668] [1668] [1669] [978] [1676] [1676] [1677] [1678] [1680] [1679] [1682] [1683] [1681] [1686] [1688] [1689] [1691] [1692] [1690] [1693] [1694] [1695] [1697] [1698] [1698] [1700] [1701] [1702] [1703] [1705] [1707] [1708] [1709] [1710] [1713] [1714] [1713] [1716] [1716] [1717] [1718] [1718] [1719] [1720] [1725] [1726] [1726] [1727] [1728] [1729] [1730] [1731] [1733] [1737]

3029, 3030, 3031, 3032, 3033, 3034, 3035, 3036, 3037, 3038, 3039, 3040, 3041, 3042, 3043, 3044, 3045, 3046, 3047, 3048, 3049, 3050, 3051, 3052, 3053, 3054, 3055, 3056, 3057, 3058, 3059, 3060, 3061, 3062, 3063, 3064, 3065, 3066, 3067, 3068, 3069, 3070, 3071, 3072, 3073, 3074, 3075, 3076, 3077, 3078, 3079, 3080, 3081, 3082,

[1738] [1739] [1740] [1740] [1010] [749] [1743] [1744] [1745] [1748] [1749] [1752] [1057] [1755] [1757] [1759] [1764] [1765] [1766] [1767] [1768] [1770] [1769] [1770] [1772] [1771] [1777] [1777] [1778] [1780] [1783] [1781] [1784] [1791] [1797] [1798] [1798] [1800] [1801] [1802] [1804] [1803] [1804] [1805] [1806] [1807] [1808] [1809] [1811] [1812] [1815] [1817] [1818] [1821]

3083, 3084, 3085, 3086, 3087, 3088, 3089, 3090, 3091, 3092, 3093, 3094, 3095, 3096, 3097, 3098, 3099, 3100, 3101, 3102, 3103, 3104, 3105, 3106, 3107, 3108, 3109, 3110, 3111, 3112, 3113, 3114, 3115, 3116, 3117, 3118, 3119, 3120, 3121, 3122, 3123, 3124, 3125, 3126, 3127, 3128, 3129, 3130, 3131, 3132, 3133, 3134, 3135, 3136,

[1822] [1847] [1848] [1849] [1850] [1850] [1852] [1855] [1856] [1858] [1861] [1864] [1865] [1868] [1869] [1872] [1873] [1874] [1875] [979] [1876] [1878] [1879] [1880] [1880] [1882] [1889] [1896] [1899] [1902] [1902] [110, 112] [111] [112] [1909] [1911] [1912] [1913] [1914] [1917] [1918] [1918] [4] [27] [55] [667] [162] [191] [203] [930] [931] [935] [388] [423]

2003

2004

3137, 3138, 3139, 3140, 3141, 3142, 3143, 3144, 3145, 3146, 3147, 3148, 3149, 3150, 3151, 3152, 3153, 3154, 3155, 3156, 3157, 3158, 3159, 3160, 3161, 3162, 3163, 3164, 3165, 3166, 3167, 3168, 3169, 3170, 3171, 3172, 3173, 3174, 3175, 3176, 3177, 3178, 3179, 3180, 3181, 3182, 3183, 3184, 3185, 3186, 3187, 3188, 3189, 3190,

Fenaroli’s Handbook of Flavor Ingredients

[453] [454] [459] [467] [472] [322] [481] [489] [499] [510] [540] [558] [563] [564] [575] [579] [582] [601] [603] [621] [635] [668] [677] [677] [674] [682] [24] [749] [761] [1396] [780] [783] [793] [794] [800] [830] [853] [862] [892] [1074] [1075] [1076] [1077] [1793] [1115] [1118] [1121] [1131] [1136] [1179] [1167] [1185] [1187] [1201]

3191, 3192, 3193, 3194, 3195, 3196, 3197, 3198, 3199, 3200, 3202, 3203, 3204, 3205, 3206, 3207, 3208, 3209, 3210, 3211, 3212, 3213, 3214, 3215, 3216, 3217, 3218, 3219, 3220, 3221, 3222, 3223, 3224, 3225, 3226, 3227, 3228, 3229, 3230, 3231, 3232, 3233, 3235, 3236, 3237, 3238, 3239, 3240, 3241, 3242, 3243, 3244, 3245, 3246,

[1204] [1223] [1237] [1261] [1263] [987] [1267] [1268] [1276] [1277] [1289] [1291] [1299] [1300] [1300] [1305] [1235] [1318] [1319] [1331] [1370] [1387] [1412] [1427] [1482] [1495] [1499] [948] [1523] [1529] [1534] [1539] [1551] [500] [1561] [1615] [1629] [973] [1653] [1654] [1656] [1747] [1776] [1782] [1786] [1792] [1796] [1318] [1824] [1825] [1831] [1840] [1859] [1860]

3247, 3248, 3249, 3250, 3251, 3252, 3253, 3254, 3255, 3256, 3259, 3260, 3261, 3262, 3263, 3264, 3265, 3266, 3267, 3268, 3269, 3270, 3271, 3272, 3273, 3274, 3275, 3276, 3277, 3278, 3279, 3280, 3281, 3282, 3283, 3285, 3286, 3287, 3288, 3289, 3290, 3291, 3292, 3293, 3294, 3295, 3296, 3297, 3298, 3299, 3300, 3301, 3302, 3303,

[1866] [1893] [1906] [22] [28] [36] [56] [1599] [107] [140] [1191] [1191] [200] [378] [381] [399] [413] [441] [456] [462] [461] [507] [485] [486] [487] [493] [496] [502] [507] [564] [592] [593] [628] [632] [675] [720] [729] [729] [755] [762] [787] [223] [875] [94] [1857] [945] [953] [1018] [1096] [1106] [1106] [1110] [1126] [1144]

FEMA Index

3304, 3305, 3306, 3307, 3308, 3309, 3310, 3311, 3312, 3313, 3314, 3315, 3316, 3317, 3318, 3319, 3320, 3321, 3322, 3324, 3325, 3326, 3327, 3328, 3329, 3330, 3331, 3332, 3333, 3334, 3335, 3336, 3337, 3338, 3339, 3340, 3341, 3342, 3343, 3345, 3346, 3347, 3348, 3349, 3350, 3351, 3352, 3353, 3354, 3355, 3356, 3357, 3358, 3359,

[1146] [1168] [1177] [1190] [1287] [1288] [1307] [1309] [1324] [1333] [1355] [1383] [1497] [1507] [1560] [1611] [1779] [1783] [1897] [1835] [1841] [13] [20] [30] [62] [159] [164] [184] [208] [215] [415] [422] [429] [438] [477] [535] [566] [576] [609] [633] [679] [683] [754] [763] [771] [786] [792] [806] [826] [864] [876] [993] [1116] [1155]

3360, 3361, 3362, 3363, 3364, 3365, 3366, 3367, 3368, 3369, 3370, 3371, 3372, 3373, 3374, 3375, 3376, 3377, 3378, 3379, 3380, 3381, 3382, 3383, 3384, 3385, 3386, 3387, 3388, 3389, 3390, 3391, 3392, 3393, 3394, 3395, 3396, 3397, 3398, 3399, 3400, 3401, 3402, 3403, 3404, 3405, 3406, 3407, 3408, 3409, 3410, 3411, 3412, 3413,

[1172] [1165] [1187] [1195] [1206] [1207] [1314] [1248] [1265] [1284] [1285] [1286] [1287] [1295] [1306] [1306] [1315] [1370] [1372] [1391] [1407] [1468] [1502] [1508] [1544] [1650] [1658] [1810] [1819] [1826] [655] [20] [196] [214] [628] [667] [678] [679] [728] [765] [766] [773] [804] [807] [867] [870] [966] [1148] [1178] [1207] [1217] [1219] [1232] [1255]

3414, 3415, 3416, 3417, 3418, 3419, 3420, 3421, 3422, 3423, 3424, 3425, 3426, 3427, 3428, 3429, 3430, 3432, 3433, 3434, 3435, 3436, 3437, 3438, 3439, 3440, 3441, 3442, 3443, 3444, 3445, 3446, 3447, 3448, 3449, 3450, 3451, 3452, 3453, 3454, 3455, 3456, 3457, 3458, 3459, 3460, 3461, 3462, 3463, 3464, 3465, 3466, 3467, 3468,

[1304] [1320] [1433] [1502] [1508] [1632] [1825] [1830] [1855] [1863] [29] [368] [452] [458] [579] [776] [798] [922] [1120] [1173] [1174] [1222] [1257] [1310] [1350] [1385] [1837] [1838] [1871] [1877] [72] [409] [410] [417] [456] [463] [465] [518] [580] [581] [585] [599] [834] [857] [880] [946] [969] [1053] [1257] [1263] [1390] [1409] [1428] [1555]

2005

2006

3469, 3470, 3471, 3472, 3473, 3474, 3475, 3476, 3477, 3478, 3479, 3480, 3481, 3482, 3483, 3484, 3485, 3486, 3487, 3488, 3489, 3490, 3491, 3492, 3493, 3494, 3495, 3496, 3497, 3498, 3499, 3500, 3501, 3502, 3503, 3504, 3505, 3506, 3507, 3508, 3509, 3511, 3512, 3513, 3514, 3515, 3516, 3517, 3518, 3519, 3520, 3521, 3522, 3523,

Fenaroli’s Handbook of Flavor Ingredients

[1621] [1671] [1785] [1793] [1828] [1829] [1845] [466] [182] [182] [245] [357] [494] [495] [509] [531] [535] [555] [590] [598] [600] [614] [635] [636] [767] [767] [783] [790] [814] [811] [833] [831] [1040] [1095] [1107] [1141] [1152] [1154] [1156] [1209] [1211] [1264] [1297] [1382] [1416] [1432] [1435] [1436] [1442] [1559] [1612] [1643] [1645] [1659]

3524, 3525, 3526, 3527, 3528, 3529, 3530, 3531, 3532, 3533, 3534, 3535, 3536, 3537, 3538, 3539, 3540, 3541, 3542, 3543, 3544, 3545, 3546, 3547, 3548, 3549, 3550, 3551, 3552, 3553, 3554, 3555, 3556, 3557, 3558, 3559, 3560, 3561, 3562, 3563, 3564, 3565, 3566, 3567, 3568, 3569, 3570, 3571, 3572, 3573, 3574, 3575, 3576, 3577,

[1834] [1837] [16] [21] [180] [181] [356] [369] [404] [413] [418] [459] [1180] [467] [473] [479] [488] [497] [498] [550] [556] [583] [604] [756] [849] [861] [878] [898] [944] [950] [966] [967] [968] [1066] [1067] [1068] [1071] [1072] [1071] [1078] [1079] [1080] [1081] [1116] [1169] [1183] [1193] [1193] [1204] [1228] [1241] [1246] [1281] [1282]

3578, 3579, 3580, 3581, 3582, 3583, 3584, 3585, 3586, 3587, 3588, 3589, 3590, 3591, 3592, 3593, 3594, 3595, 3596, 3597, 3598, 3599, 3601, 3602, 3603, 3604, 3605, 3606, 3607, 3608, 3609, 3610, 3611, 3612, 3613, 3614, 3615, 3616, 3617, 3618, 3619, 3620, 3621, 3622, 3623, 3624, 3625, 3626, 3627, 3628, 3629, 3630, 3631, 3632,

[1285] [1381] [1388] [1420] [1434] [1440] [1501] [1550] [1556] [1587] [1612] [1674] [1773] [1790] [1832] [1843] [1890] [1905] [1906] [156] [1125] [1149] [1313] [1431] [1433] [1445] [397] [1907] [1644] [794] [25] [515] [1620] [1436] [392] [1618] [1790] [135] [148] [1558] [201] [464] [471] [385] [582] [888] [889] [436] [434] [435] [1270] [1266] [377] [1533]

FEMA Index

3633, 3634, 3635, 3636, 3637, 3638, 3639, 3640, 3641, 3642, 3643, 3644, 3645, 3646, 3647, 3648, 3649, 3650, 3651, 3652, 3653, 3654, 3655, 3656, 3657, 3658, 3659, 3660, 3661, 3662, 3663, 3664, 3665, 3666, 3667, 3668, 3669, 3670, 3671, 3672, 3673, 3674, 3675, 3676, 3677, 3678, 3679, 3680, 3681, 3682, 3683, 3684, 3685, 3686,

[815] [470] [872] [1302] [512] [1820] [1829] [1164] [560] [560] [619] [1151] [952] [1148] [1150] [1627] [1646] [217] [16] [18] [19] [26, 30] [46] [119] [239] [298] [384] [403] [437] [444] [469] [471] [474] [496] [500] [503] [504] [513] [562] [561] [567] [569] [575] [578] [592] [597] [597] [605] [608] [614] [619] [721] [724] [725]

3687, 3688, 3689, 3690, 3691, 3692, 3693, 3694, 3695, 3696, 3697, 3698, 3699, 3700, 3701, 3702, 3703, 3704, 3705, 3706, 3707, 3708, 3709, 3710, 3711, 3712, 3713, 3714, 3715, 3716, 3717, 3718, 3719, 3720, 3721, 3722, 3723, 3724, 3725, 3726, 3727, 3728, 3729, 3730, 3731, 3732, 3733, 3734, 3735, 3736, 3737, 3738, 3739, 3740,

[739] [801] [809] [812] [823] [829] [834] [838] [848] [858] [868] [940] [965] [1076] [1130] [1138] [1147] [1179] [1181] [1210] [1229] [1232] [1239] [1243] [1247] [1249] [1252] [1292] [1296] [1298] [1316] [1326] [1354] [1390] [1408] [1429] [1469] [1494] [1505] [1548] [1575] [1613] [1628] [1674] [1775] [1787] [1811] [1813] [1842] [1853] [1886] [1888] [1894] [103]

3741, 3742, 3743, 3744, 3745, 3746, 3747, 3748, 3749, 3750, 3751, 3752, 3753, 3754, 3755, 3756, 3757, 3758, 3759, 3760, 3761, 3762, 3763, 3764, 3765, 3766, 3767, 3768, 3769, 3770, 3771, 3772, 3773, 3774, 3775, 3776, 3777, 3778, 3779, 3780, 3781, 3782, 3783, 3784, 3785, 3786, 3787, 3788, 3789, 3790, 3791, 3792, 3793, 3794,

[240] [402] [427] [859] [860] [1030] [1063] [1093] [1425] [1468] [1576] [1607] [1808] [1883] [411] [546] [610] [881] [953] [1123] [1199] [1258] [1260] [1336] [1351] [1371] [1470] [1471] [1471] [1472] [1473] [1475] [1736] [1789] [6] [440] [534] [817] [847] [865] [925] [961] [983] [1090] [1117] [1175] [1296] [1303] [1311] [1322] [1411] [1496] [1685] [1721]

2007

2008

3795, 3796, 3797, 3798, 3799, 3800, 3801, 3802, 3803, 3804, 3805, 3806, 3807, 3808, 3809, 3810, 3811, 3812, 3813, 3814, 3815, 3816, 3817, 3818, 3819, 3820, 3821, 3822, 3823, 3825, 3826, 3827, 3828, 3829, 3830, 3831, 3832, 3833, 3834, 3835, 3836, 3837, 3838, 3839, 3840, 3841, 3842, 3843, 3844, 3845, 3846, 3847, 3848, 3849,

Fenaroli’s Handbook of Flavor Ingredients

[1863] [1887] [17] [443] [452] [616] [640] [865] [874] [974] [1083] [1084] [1086] [1087] [1088] [1094] [1357] [1735] [1760] [1788] [1885] [25] [31] [37] [108] [185] [256] [378] [383] [425] [444] [445] [457] [476] [480] [508] [559] [573] [596] [605] [606] [641] [641] [651] [669] [764] [784] [877] [893] [947] [1043] [1047] [1070] [1089]

3850, 3851, 3852, 3853, 3854, 3855, 3856, 3857, 3858, 3859, 3860, 3861, 3862, 3863, 3864, 3865, 3866, 3867, 3868, 3869, 3870, 3871, 3872, 3873, 3874, 3875, 3876, 3877, 3878, 3879, 3880, 3881, 3882, 3883, 3884, 3885, 3886, 3887, 3888, 3889, 3890, 3891, 3892, 3893, 3894, 3895, 3896, 3898, 3899, 3900, 3901, 3902, 3903, 3906,

[1096] [1097] [1098] [1099] [1100] [1101] [1108] [1137] [1145] [1176] [1184] [1184] [1202] [1211] [1224] [1225] [1227] [1228] [1249] [1251] [1253] [1254] [1275] [1278] [1280] [1294] [1301] [1310] [1312] [1313] [1315] [1317] [1321] [1323] [1375] [1374] [1406] [1425] [1426] [1437] [1438] [1474] [1474] [1506] [1557] [1578] [1579] [1660] [1711] [1732] [1734] [1763] [1839] [71]

3907, 3908, 3909, 3910, 3911, 3912, 3913, 3914, 3915, 3916, 3917, 3918, 3919, 3920, 3921, 3922, 3923, 3924, 3925, 3926, 3927, 3928, 3929, 3930, 3931, 3932, 3933, 3934, 3935, 3936, 3937, 3938, 3939, 3940, 3941, 3942, 3943, 3944, 3945, 3946, 3947, 3948, 3949, 3950, 3951, 3952, 3953, 3954, 3955, 3956, 3957, 3958, 3959, 3960,

[171] [185] [371] [379] [389] [400] [400] [401] [421] [421] [433] [463] [602, 608] [764] [777] [778] [789] [796] [801] [803] [805] [808] [810] [810] [813] [815] [816] [818] [819] [819] [869] [871] [960] [973] [1052] [1109] [1113] [1113] [1114] [1170] [1170] [1171] [1233] [1334] [1373] [1376] [1377] [1389] [1392] [1410] [1428] [1546] [1561] [1577]

FEMA Index

3961, 3962, 3963, 3964, 3965, 3966, 3967, 3968, 3969, 3970, 3971, 3972, 3973, 3974, 3975, 3976, 3977, 3978, 3979, 3980, 3981, 3982, 3983, 3984, 3985, 3986, 3988, 3989, 3990, 3991, 3992, 3993, 3994, 3995, 3996, 3997,

[1648] [1827] [1839] [23] [73] [397] [405] [446] [475] [480] [491] [492] [532] [541] [572] [577] [591] [607] [680] [760] [761] [802] [806] [849] [850] [851] [866] [872] [949] [951] [1084] [1099] [1102] [1103] [1104] [1105]

3998, 3999, 4000, 4001, 4002, 4003, 4004, 4005, 4006, 4007, 4008, 4009, 4010, 4011, 4012, 4013, 4014, 4015, 4016, 4017, 4018, 4019, 4020, 4021, 4022, 4023, 4024, 4025, 4026, 4027, 4028, 4029, 4030, 4031, 4032, 4033,

[1153] [1194] [1197] [1200] [1230] [1231] [1308] [1325] [1338] [1379] [1410] [1424] [1483] [1503] [1504] [1516] [1531] [1652] [1734] [1823] [1832] [1833] [1836] [1844] [1862] [1882] [5] [86] [151] [203] [367] [428] [429] [434] [438] [442]

4034, 4035, 4036, 4037, 4038, 4039, 4040, 4041, 4042, 4043, 4044, 4045, 4046, 4047, 4048, 4049, 4050, 4051, 4052, 4053, 4054, 4055, 4056, 4057, 4058, 4059, 4060, 4061, 4062, 4063, 4064, 4065, 4066, 4067, 4068,

[465] [493] [517] [527] [538] [539] [595] [626] [627] [631] [712] [735] [791] [791] [824] [861] [863] [873] [879] [1073] [1093] [1153] [1192] [1242] [1332] [1408] [1416] [1555] [1615] [1619] [1621] [1649] [1774] [1846] [1868]

2009