Fenaroli's Handbook of Flavor Ingredients, Fifth Edition

FENAROLI’S HANDBOOK OF Flavor Ingredients FIFTH EDITION FENAROLI’S HANDBOOK OF Flavor Ingredients FIFTH EDITION GEO...

Author: George A. Burdock

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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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Flavor Ingredients

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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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Fenaroli’s Handbook of Flavor Ingredients

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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9

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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15

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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Flavor Ingredients

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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35

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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37

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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41

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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45

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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Flavor Ingredients

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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49

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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53

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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59

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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173

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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177

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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181

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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251

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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253

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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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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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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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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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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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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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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Flavor Ingredients

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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491

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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533

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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Flavor Ingredients

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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Flavor Ingredients

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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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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Flavor Ingredients

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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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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Flavor Ingredients

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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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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Flavor Ingredients

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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635

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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Flavor Ingredients

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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647

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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649

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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Flavor Ingredients

Trade association guidelines: FEMA PADI: 0.114 mg Empirical Formula/MW:

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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699

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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701

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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Flavor Ingredients

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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Flavor Ingredients

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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717

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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719

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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Flavor Ingredients

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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Flavor Ingredients

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).

3034_G.fm Page 725 Thursday, October 21, 2004 12:20 PM

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)

3034_G.fm Page 727 Thursday, October 21, 2004 12:20 PM

Flavor Ingredients

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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743

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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747

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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Flavor Ingredients

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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759

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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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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Flavor Ingredients

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

3034_H.fm Page 811 Thursday, October 21, 2004 12:27 PM

Flavor Ingredients

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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Flavor Ingredients

813

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.

3034_H.fm Page 815 Thursday, October 21, 2004 12:27 PM

Flavor Ingredients

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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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

3034_H.fm Page 829 Thursday, October 21, 2004 12:27 PM

Flavor Ingredients

829

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

3034_H.fm Page 835 Thursday, October 21, 2004 12:27 PM

Flavor Ingredients

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

3034_H.fm Page 837 Thursday, October 21, 2004 12:27 PM

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837

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)

3034_H.fm Page 839 Thursday, October 21, 2004 12:27 PM

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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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845

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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847

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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849

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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Flavor Ingredients

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

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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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857

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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Flavor Ingredients

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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871

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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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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903

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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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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Flavor Ingredients

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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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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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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Flavor Ingredients

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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947

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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949

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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Flavor Ingredients

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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965

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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969

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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Flavor Ingredients

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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973

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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975

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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977

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)

3034_I.fm Page 979 Thursday, October 21, 2004 12:32 PM

Flavor Ingredients

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.

3034_I.fm Page 981 Thursday, October 21, 2004 12:32 PM

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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

3034_I.fm Page 982 Thursday, October 21, 2004 12:32 PM

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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

3034_Book.fm Page 985 Wednesday, October 13, 2004 2:51 PM

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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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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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 charac