Fenaroli's Handbook of Flavor Ingredients, Fourth Edition

F E NA RO L I ’ S

HANDBOOK OF

FLAVOR INGREDIENTS F O U RT H E D I T I O N

George A. Burdock, Ph.D.

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

Library of Congress Cataloging-in-Publication Data Fenaroli, Giovanni, Prof. Dr. [Handbook of flavor ingredients] Fenaroli’s handbook of flavor ingredients. — 4th ed. / by George A. Burdock. p. cm. Includes bibliographical references and index. ISBN 0-8493-0946-8 (alk. paper) 1. Flavoring essences—Handbooks, manuals, etc. I. Title: Handbook of flavor ingredients. II. Burdock, George A. III. Title. TP418 .F46 2001 664′.5—dc21

2001043274

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 LLC 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 LLC for such copying. Direct all inquiries to CRC Press LLC, 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 © 2002 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 0-8493-0946-8 Library of Congress Card Number 2001043274 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper

DEDICATION

Dedicated to Ioana, Meredith and Mike; and to the memory of Silvia.

PREFACE Since publication of the first edition of the 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 FDA. This edition is likewise expanded with over 200 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 Supplement 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 languages are very clear in making the distinction between these two entities. Even the standard for determining safety of GRAS vs. dietary supplements is different (a two-tiered standard, 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) than for which it was approved. The position of FDA was reasserted 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 39:34194-5, 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 out. 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 onto www.burdockgroup.com.

1 Or more appropriately, lack of objection by FDA. 2 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.

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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. For example, safrole, coumarin and cinnamyl anthranilate, all once commonly used, are now prohibited from addition to food by FDA (21 CFR part 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). Because not all substances continue to enjoy confirmation of safety-in-use and because the FDA regulations place squarely the responsibility for insuring the safety-in-use of a substance on the user, the reader is urged to make a determination of safety based on contemporary data, not simply historical information that may well 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: 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.). Wiley-VCH, New York. Bolens Aroma Chemical Information Service (1999). Volatile Compounds in Food. The Netherlands. Budvari, S. et al. (eds.) (2000). Merck Index (12th ed.). Chapman & Hall/CRCnetBase, Boca Raton, FL. Burdock, G.A. (1997). Encyclopedia of Food and Color Additives. CRC Press, Boca Raton, FL.

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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. Code of Federal Regulations (2000). Title 21 FDA. U.S. Government Printing Office, Washington, D.C. Committee on Food Chemical Codex (1996). Food Chemicals Codex. National Academy of Sciences. National Academy Press, Washington, D.C. Council of Europe (2000). Chemically-Defined Flavouring Substances. Strasbourg. Council of Europe (2000). Natural Sources of Flavourings. Report No. 1. Strasbourg. 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. Food and Drug Administration (1996). Inactive Ingredient Guide. Center for Drug Evaluation and Research, Office of Management. Division of Drug Information Resources. Rockville, MD. 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, D.C. 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.

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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. 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 Drs. Madhusudan Soni and Alan Hood whose tireless efforts represent the core of this edition. Thanks also to Dr. James Barnett, Ivan Peterson, Erica Dineson and Christina Abramowicz for their contributions including, but not limited to, data gathering, data entry and editing. Thanks also to Drs. Peter Baume and Maurice Wagner and all those who provided help and information for this and the previous edition. Thanks are also extended to the staff at CRC Press, including James Yanchak for his technical expertise, Naomi Lynch for her editorial work, Naomi Rosen for her administrative help and Carol Hollander, without whose deft management none of this would have been possible. 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, located in Vero Beach, Florida. He 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. Dr. Burdock has over 40 publications in scientific journals and has published two books, the previous edition of Fenaroli’s Handbook of Flavor Ingredients and the Encyclopedia of Food and Color Additives. He is co-author of the chapter “Food Toxicology” in the current (fifth) edition of Casarett and Doull’s textbook Toxicology and is co-author of the next edition of Toxicology, published in July, 2001. He is also author of the chapter “Flavor Regulation” in the second edition of Nutritional Toxicology in the Target Organ Toxicology Series, also to be published in 2001. Dr. Burdock’s 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 is a member of the American Chemical Society, the 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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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”1 (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, smoke flavors and flavors such as “natural vanillin” which require 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 was once used widely to designate that 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 1 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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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 was an artifact of regulation where the approval process in some European countries was much easier for those substances 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 Organization of Flavour Industries (IOFI). The European Community (EC) Directive 88/3881 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 non-flavor 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 180°C for a period not exceeding 15 minutes, a mixture 1 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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of ingredients, not necessarily themselves having flavouring 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 foodstuff smoking processes. 3. Flavourings may contain foodstuffs as well as other substances as described [elsewhere]. 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. Non-regulatory organizations have slightly different views of the term “flavor.” The International Organization of Flavour Industries (located in Switzerland) 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.”1 This definition reminds us that flavor can be 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 pineappleflavored hard candy, which in reality tastes nothing like the fruit but has long been accepted as how a pineapple candy should taste.

1 Hall, R.L. (1968). Food flavors: benefits and problems. Food Technology 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 widely used 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). Acidulants: Acidulants serve several purposes in modern food processing, in addition to their 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”: This term 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 which, 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 chemical containing a benzene ring structure. Artificial: Similar to imitation. It is possible to have a flavor that is all natural, but it must be called artificial because it has no counterpart in nature. See also the ingredients regulatory definition (21 CFR §101.3). Artificial flavor: Any substance whose function 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, balsam is any plant (most often, 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

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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. 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, e.g., 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. 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. 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. CoE: Council of Europe. 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 secret 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

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some form of evaporation, such as distillation. It 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 assumes only 60% of poundage was reported. Consumption (individual): A per capita estimate of intake (Maximum Survey-derived Daily Intake or MSDI) is based on “disappearance data” from periodic surveys conducted by the National Academy of Sciences under contract to FDA. 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: (1) because not all producers participate, it is generally held that the amount reported is a fraction of the actual volume; and (2) because 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, 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)1: 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. CoE chemically defined categories: Chemically defined flavoring substances are divided into Category A (flavoring substances which may be used as foodstuffs (referred to as List 1 substances in previous designations) and Category B (flavoring 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 II 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 disposi1 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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tive opinion on safety-in-use. However, for 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 flavoring 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. 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. 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 Chemical Substances. Emulsion: A system containing two immiscible liquids in which one is dispersed as very small droplets or globules throughout the other. 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 which 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, monosodium glutamate).

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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 that they 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 ingredient(s) 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. They may be liquids (flavors, spice oils or oleoresins) or solids (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. Fixative: Usually applied to perfume, but in flavoring, acts to reduce the overall volatility of the flavoring. Fixed oil: Generally, this refers to a non-volatile oil, obtained by hydraulic pressing or solvent extraction, with little or no odor. Example, 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).

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Food additive: This 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 all-inclusive designation, food ingredients. Other categories of food ingredients include, but are not limited to, GRAS substances, prior-sanctioned substances, 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 which may be used in a food which FDA has defined through regulation such as mayonnaise, macaroni, farina, French dressing, milk chocolate, etc. 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 indicates any substance (and its intended use) which 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 is affirmed GRAS by FDA. 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: Flavor containing all or some portion of non-natural 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 ingredient(s) 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. 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 lemon-grass.

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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 non-enzymatic browning of food. Proceeds mainly from reactions of reducing sugars with amines, peptides and proteins. Masking agent: An ingredient capable of covering or at last 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 which 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 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 such as a hydrocarbon. The solvent is later removed. Spices, as a class, form most of the oleoresin the flavorist encounters; an example would be pepper oleoresin. Possible Average Daily Intake (PADI): The FEMA PADI (Possible Average Daily Intake) 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 mg/ 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 added to all baked goods, not just the small portion of baked goods represented by an exotic cookie.

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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. 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 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. REGS (Recognized Experts on GRAS Status): A group of internationally recognized scientists involved in safety and risk assessment of food and flavor ingredients and dietary supplements. This expert panel is active in conferring GRAS status on acceptable substances and reviewing safety of dietary ingredients. R-E-G-S.com Reported uses: As given in the text of this book, reported uses are those amounts (both usual and maximum) in specific categories of food. Unless otherwise noted, the reported uses 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 designates a substance used in the manufacture of food and, although may be present in the final product, has 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. Were the concentrated product oil soluble, 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.

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Terpeneless oil: Because terpenes contribute to the instability of an essential oil, removal of some may provide stability. 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): The TAMDI is 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 level would presumably be 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. Type or Class: The flavorist tends 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 EXPLANATION OF A SYNTHETIC FLAVOR

Preferred name (usually the most commonly used FDA name)

ACETAL

Identification numbers. See Glossary for description of each

Synonyms: Acetaldehyde diethyl acetal

Names appearing in bold are the most common synonyms

Describes the organoleptic characteristics and other relevant information

CAS No.: CoE No.:

105-57-7 35

EEC No.: EINECS No.:

35 203-310-6

FEMA No.: JECFA No.:

2002 NAS No.: n/a

2002

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:

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

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

See Glossary for detailed explanation FCC specifications where available, otherwise JECFA or presumed article of commerce

C6H1402/118.18

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

Specifications: (FCC, 1996 and proposed 2000) Appearance

Colorless to pale-yellow liquid

Solubility

Soluble in alcohol

Assay

97.0% of C6H1402

Specific gravity

0.821-0.827 at 25°C

Reported uses (ppm): (FEMA, 1994)

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

Brief description of industrial processes

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Food Category Alcoholic beverages Baked goods Chewing gum

Usual 5.00 65.20 154.70

Max. 13.33 89.70 154.70

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages

Usual 36.39 4.20 5.41

Max. 66.78 4.20 10.55

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.

Representative values from the literature

Representative values in distilled water unless otherwise designated

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

BRIEF EXPLANATION OF A NATURAL FLAVOR

Preferred name (usually the most commonly used FDA name)

Genus and species name

Identification numbers. See Glossary for description of each

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

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

Included for those plants from which flavoring substances are derived

Representative values from the literature

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ACACIA GUM Botanical name: Acacia sengal (L.) willd Botanical family: Leguminosae Other names: Acacia sengal gum; Arabic gum CAS No.: CoE No.:

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

8 232-519-5

See Glossary for detailed explanation FEMA No.: JECFA No.:

2001 NAS No.: n/a

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. 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) Appearance

White or yellowish-white spheroidal tears

Insoluble matter Not more than 1%

Arsenic (as AS)

Not more than 3 mg/kg

Solubility

One gram dissolves in 2 ml water

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) Food Category Alcoholic beverages Baked goods Breakfast cereals

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.

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

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

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

Representative values from the literature

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

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

EEC No.: EINECS No.:

8 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 part-time 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,” i.e., 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 confectionery and ice cream. It is also widely used in the pharmaceutical, cosmetic, paper, textile, paint, ink and lithography industries. Consumption:Annual: 12,000,000.00 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

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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)

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% One gram dissolves in 2 ml water (Part 2 of 2)

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

EEC No.: EINECS No.:

35 203-310-6

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 whisky. 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

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Refractive index

1.379-1.384 at 20°C (Part 1 of 2)

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 Gelatin, pudding 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

EEC No.: EINECS No.:

89 200-836-8

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: 186,666.6 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

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

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) Forming 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 EEC No.: n/a EINECS No.:

n/a 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 Gelatin, pudding

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 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 EEC No.: 10034 EINECS No.:

n/a 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 Gelatin, pudding

Usual 3.00 0.02 0.04

Max. 7.00 0.10 0.40

Food Category Hard candy Milk products Nonalcoholic beverages

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.).

©2002 CRC Press LLC

Usual 2.00 0.08 0.04

Max. 5.00 0.40 0.30

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

EEC No.: EINECS No.:

511 231-327-9

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 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 IOFI: Artificial Empirical Formula/MW: 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 Gelatin, pudding

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 ß-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

©2002 CRC Press LLC

EEC No.: EINECS No.:

570 202-815-9

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 Trade association guidelines: FEMA PADI: 9.088 mg IOFI: Nature Identical Empirical Formula/MW: 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 (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 Gelatin, pudding

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

©2002 CRC Press LLC

EEC No.: EINECS No.:

2 200-580-7

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 6N aqueous solution (about 36%) or a 1N 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 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 pounds were added to food in 1986, with approximately equal amounts used as acidulants and flavoring agents. In fact, acetic acid (as vinegar) is 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: 7,033,333.3 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 or 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

©2002 CRC Press LLC

Usual 0.11 0.11

Max. 0.18 0.16

Food Category Hard candy Imitation dairy

Usual Max. 0.17 0.17 0.14 0.14 (Part 1 of 2)

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Cheese Chewing gum Condiment, relish Fats, oils Frozen dairy Gelatin, pudding Gravies

Usual 0.00 0.07 135.60 14.93 0.05 0.04 1.82

Max. 0.00 0.70 135.70 30.86 0.05 0.06 12.14

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

Usual 7.84 0.80 0.23 1.50 0.05 0.11

Max. 16.27 1.25 0.23 1.50 0.07 0.11

(Part 2 of 2)

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 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

EEC 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

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 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

IOFI: n/a

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 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

EEC No.: EINECS No.:

749 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: 33,833.3 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

©2002 CRC Press LLC

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

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiment, relish Confection, frosting Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatin, pudding 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 0.012 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

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 EEC 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

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Varying consistency from clear, thin liquids to solids, white to pale-yellow in color

Appearance

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

Solubility

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.

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

67-64-1 737

EEC No.: EINECS No.:

737 200-662-2

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)

©2002 CRC Press LLC

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 (Part 1 of 2)

Specifications: (FCC, 1996) (Continued) Assay Distillation range Heavy metals (as Pb) Methanol

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

Solubility in water

Passes test

Substances reducing Passes test permanganate Water

Not more than 0.5%

Not more than 0.05% (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatin, pudding 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 beverage 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. 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

EEC 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

©2002 CRC Press LLC

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 would be 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.

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

EEC No.: EINECS No.:

138 202-708-7

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

Appearance

©2002 CRC Press LLC

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 glycerine (Part 1 of 2)

Specifications: (FCC, 1966) (Continued) Chlorinated compounds

Passes test

Specific gravity

1.025-1.028 at 25°C (Part 2 of 2)

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

Usual 0.10 13.12 10.57 17.93

Max. 1.00 45.07 14.45 24.50

Food Category Hard candy Nonalcoholic beverage 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.

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

EEC No.: EINECS No.:

608 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

©2002 CRC Press LLC

Usual 20.00 49.30

Max. 20.00 49.30

Food Category Gelatin, pudding Nonalcoholic beverages

Usual Max. 20.00 20.00 20.00 20.00 (Part 1 of 2)

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©2002 CRC Press LLC

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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

EEC No.: EINECS No.:

n/a 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.1 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 Trade association guidelines: FEMA PADI: 0.9310 mg IOFI: n/a Empirical Formula/MW: 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 Gelatin, pudding 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)1 Flavors and Fragrances Catalog. Aldrich Chemical Co. 2000.

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

n/a 222-682-0

FEMA No.: JECFA No.:

3652 n/a

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:

NAS No.:

3652

Individual: n/a

IOFI: Artificial

C12H14O3/206.24 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 Confectionery, frosting Fruit ices Gelatin, pudding 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 EEC No.: n/a EINECS No.:

n/a 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

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: Artificial

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

White crystals, almost white crystals 98%

Melting point Solubility

76°C Miscible in oils

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

Usual n/a

Max. 8.00

Synthesis: From tert-butylbenzene. Aroma threshold values: n/a Taste threshold values: n/a 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 EEC No.: n/a EINECS No.:

n/a 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 (25°C)

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

©2002 CRC Press LLC

Usual 4.00

Max. 4.00

Food Category Milk products

Usual Max. 0.60 0.60 (Part 1 of 2)

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatin, pudding Gravies Meat products

Usual 0.60 1.50 4.00 2.00

Max. 0.60 1.50 4.00 2.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.50 4.00

Max. 1.00 1.50 4.00

(Part 2 of 2)

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

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

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.

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

n/a 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

Colorless liquid ≥ 96%; 2.6% of 2,3-dimethyl-5-acetylthiophene

Assay

Boiling point

107-109°C at 15 mmHg

Refractive index

1.5440 at 20 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding 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 EEC No.: n/a EINECS No.:

n/a 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

©2002 CRC Press LLC

JECFA: n/a Trade association guidelines: FEMA PADI: 0.630 mg Empirical Formula/MW:

IOFI: n/a

C8H10N2O/150.18 (calculated = 150.079312) Specifications: (Burdock, 1997) C: 63.98%; H: 6.71%; N: 18.65%; O: 10.65%

Assay

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 Gelatin, pudding Gravies Meat products

Usual 1.00 0.10 10.00 1.00

Max. 2.00 0.10 20.00 2.00

Food Category Milk products Snack foods Soft candy Soups

Usual 0.10 0.14 1.50 10.00

Max. 0.10 0.25 5.00 20.00

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

1192-62-7 n/a

EEC No.: EINECS No.:

4113 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

©2002 CRC Press LLC

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 Gelatin, pudding

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

Usual 4.00 1.43 4.63

Max. 8.00 3.00 9.29

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

EEC 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 Gelatin, pudding

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

Synthesis: n/a Aroma threshold values (ppb): n/a

©2002 CRC Press LLC

Max. 0.10 0.10 0.30 0.10 0.10 0.10 0.10

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

IOFI: n/a

Max. 0.10 0.001 0.10 0.05 0.05 0.10

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

EEC No.: EINECS No.:

n/a 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 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.028 mg IOFI: n/a Empirical Formula/MW: 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 whisky, 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 EEC No.: n/a EINECS No.:

Consumption:Annual: n/a

©2002 CRC Press LLC

n/a n/a

FEMA No.: JECFA No.:

3654 n/a

NAS No.:

3654

Individual: 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:

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

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

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 EEC No.: 2286 EINECS No.:

2286 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

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.291 mg Empirical Formula/MW:

IOFI: Nature Identical

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 λ max 269 mm

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

Usual 0.10 1.30 1.40 0.10

Max. 1.00 4.25 7.28 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.30 0.39 1.22

Max. 1.25 1.18 4.25

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

EEC No.: EINECS No.:

2315 214-355-6

FEMA No.: JECFA No.:

3251 n/a

NAS No.:

3251

Description: A colorless liquid with tobacco-like aroma. Consumption:Annual: 950.00 lb Individual: 0.0008050 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: 1.349 mg IOFI: Nature Identical Empirical Formula/MW: C7H7ON/121.14

©2002 CRC Press LLC

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: Corn meal with nutty, bready nuance. 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: β-Acetylpyridine; Methyl-3-pyridyl ketone; 3-Acetopyridine; ß-Acetylpyridine; Ethanone, 1-(3-pyridinyl)-; Ketone, methyl 3-pyridyl; Methyl 3-pyridyl ketone; Methyl ßpyridyl ketone; Methyl pyridyl ketone; Pyridine, 3-acetyl-; 1-(3-Pyridinyl)ethanone; 3Pyridyl methyl ketone CAS No.: CoE No.:

350-03-8 2316

EEC No.: EINECS No.:

2316 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

©2002 CRC Press LLC

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 Gelatin, pudding

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.

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 EEC No.: n/a EINECS No.:

n/a 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 Assay

Liquid

Refractive index

≥ 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 Confectionery, frosting Egg products Frozen dairy Gelatin, pudding

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

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

©2002 CRC Press LLC

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

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 EEC No.: n/a EINECS No.:

4041 246-134-5

FEMA No.: JECFA No.:

3328 n/a

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

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

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

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

EEC No.: EINECS No.:

33 207-877-0

FEMA No.: JECFA No.:

2010 n/a

NAS No.:

2010

Description: Aconitic acid has a very low odor (if any) and a winey-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

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

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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

EEC No.: EINECS No.:

26 204-673-3

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 nonhygroscopic. 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. 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: 343,333.3 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 Condiment, relish Fats, oils Gelatin, pudding Gravies

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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 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

EEC 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 United States 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, confectionery, 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 feet, 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, filtered, cooled to form a gel, cut into pieces and frozen, then thawed 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: 528,333.3 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)

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JECFA: ADI: Not limited (1973) Trade association guidelines: Specifications: (FCC, 1996)

FEMA PADI: 0.339 mgIOFI: Natural

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 Confection, frosting Frozen dairy Fruite juice

Usual 0.64 1.56 2.16 1.50

Max. 3.90 2.72 2.16 1.50

Food Category Reconstituted vegetables Soft candy Sweet sauce

Usual 1.20 0.64 2.00

Max. 1.20 0.65 2.50

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

β-ALANINE Synonyms: β-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

EEC No.: EINECS No.:

4044 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 βalanine have been demonstrated , the compound may be a false transmitter replacing GABA. A rare genetic disorder, hyper-β-alaninemia, has been reported. It is used as a flavor enhancer, flavoring agent, nutrient supplement or adjuvant. β-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

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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 Condiment, relish 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 β-aminopropionitrile, from succinimide by the Hofmann degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported to occur as a component in amino acids; carnosine, anserine, pantothenic acid.

l- and dl-ALANINE Synonyms: L-α-Alanine; L-α-Aminopropionic acid; (S)-2-Aminopropionic acid; DL-Alanine; DL-2-Aminopropionic acid CAS No.: CoE No.:

302-72-7 (DL) 56-41-7 (L) n/a

EEC No.:

n/a

FEMA No.:

3818

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:

NAS No.:

n/a

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 10 mg/kg

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

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

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 50.00 150.00 100.00 500.00

Food Category Jams, jelly 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

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 EEC No.: n/a EINECS No.:

274 281-984-0

FEMA No.: JECFA No.:

2013 n/a

NAS No.:

2013

Description: Perennial herb with erect stems or sometimes decumbent 0.3-1 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

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Usual 516.80 334.80

Max. 730.50 465.10

Food Category Nonalcoholic beverages Gelatin, pudding

Usual Max. 23.73 36.16 1.00 3.00 (Part 1 of 2)

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

Usual 65.14 410.00

Max. 111.70 500.00

Food Category Soft candy

Usual Max. 162.80 232.70 (Part 2 of 2)

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

ALGIN1 Botanical name: Macrocystis and Laminaria spp. (brown algae); Prophyra spp., Gloiopeltis furcata and Rhodymenia palmata (red algae) Botanical family: Phaeophyceae CAS No.: CoE No.:

977026-92-8 n/a

EEC 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 Gelatin, pudding 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 1 See also DULSE

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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

EEC No.:

n/a

FEMA No.:

2015 NAS No.: 2015

EINECS No.: n/a

JECFA No.:

n/a

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 β-(1→4) 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: 386,666.7 lb Individual: 0.3276 mg/kg/day 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 Condiment radish 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

EEC No.: EINECS No.:

254 231-331-0

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

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.289 mg IOFI: Artificial Empirical Formula/MW: C10H11NO2/177.21 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 Gelatin, pudding 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

EEC No.: EINECS No.:

280 218-129-8

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

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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 Frozen dairy

Usual 0.67 2.04 1.15

Max. 1.33 4.55 2.28

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.92 0.65 1.84

Max. 1.70 1.47 3.56

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 β-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

EEC No.: EINECS No.:

334 217-477-8

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

©2002 CRC Press LLC

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 Gelatin, pudding 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.

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

EEC No.: EINECS No.:

2070 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 Gelatin, pudding 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.

©2002 CRC Press LLC

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

7493-65-4 283

EEC No.: EINECS No.:

283 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: 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 Gelatin, pudding 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-cycloheaxane hexanoate; Allyl cyclohexylcaproate CAS No.: CoE No.:

7493-66-5 2180

EEC No.: EINECS No.:

2180 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)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 2.317 mg Empirical Formula/MW:

IOFI: Artificial

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

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 Gelatin, pudding 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 β-cyclohexylpropionate; Allyl 3-cyclohexylpropionate; Allyl hexahydrophenylpropionate; 3-Allylcyclohexyl propionate; Cyclohexane-propanoic acid, 2-propenyl ester; Cyclohexanepropionic acid, allyl ester; Cyclohexanol, 3-allyl-, propionate; 2-Propenyl cyclohexanepropanoate CAS No.: CoE No.:

2705-87-5 2223

EEC No.: EINECS No.:

2223 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)

©2002 CRC Press LLC

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 Gelatin, pudding

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.

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

7493-68-7 474

EEC No.: EINECS No.:

474 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 Gelatin, pudding Nonalcoholic beverages Soft candy

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.

©2002 CRC Press LLC

Usual 4.93 1.53 7.71

Max. 8.32 2.63 11.64

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

EEC No.: EINECS No.:

1651 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 FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.021 mg IOFI: n/a Empirical Formula/MW: 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 Condiment, relish 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

©2002 CRC Press LLC

EEC No.: EINECS No.:

485 218-548-6

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 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 Condiment, relish Frozen dairy Gelatin, pudding

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

EEC No.: EINECS No.:

281 231-332-6

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

©2002 CRC Press LLC

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

Assay Boiling point

99.0% 165-167°C; 58-60°C at 6 mmHg

Specific gravity

1.4240 at 15°C Insoluble in water; soluble in ethanol 0.882-0.887

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 Gelatin, pudding 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 EEC No.: 360 EINECS No.:

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

NAS No.:

2030

Description: A liquid with caramelic, 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

Colorless or pale-straw liquid

Refractive index

1.495 (Part 1 of 2)

©2002 CRC Press LLC

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

206-209°C

Specific gravity

1.181 (Part 2 of 2)

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

Usual 0.50 1.50 1.10 0.27

Max. 1.00 3.20 1.40 1.80

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.75 0.24 1.55

Max. 1.60 0.54 3.14

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

EEC No.: EINECS No.:

369 205-527-1

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 Confectionery, frosting Frozen dairy Fruit ices

©2002 CRC Press LLC

Usual 0.80 1.00 2.80 1.00 3.00 2.50

Max. 0.90 4.00 4.80 24.00 4.00 5.00

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

Usual Max. 0.01 0.01 4.72 9.88 0.45 0.45 0.01 0.01 1.00 14.00 2.00 10.00 (Part 1 of 2)

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fruit juice Gelatin, pudding

Usual 0.02 1.00

Max. 0.05 2.00

Food Category Sweet sauce

Usual 0.08

Max. 0.10

(Part 2 of 2)

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.

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

EEC No.: EINECS No.:

2181 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: 16,033.3 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: 0-0.13 (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 260° 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 Gelatin, pudding

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-β-sulfonic acid in benzene under a nitrogen blanket. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: n/a Natural occurrence: Reported found in baked potato, mushroom and pineapple.

ALLYL α-IONONE Synonyms: Allyl ionone; Butenyl α-cyclocitrylidenemethyl ketone; Cetone V; α-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, 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

EEC No.: EINECS No.:

2040 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 Gelatin, pudding

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.

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

2110 200-309-2

FEMA No.: JECFA No.:

2034 n/a

NAS No.:

2034

Description: A colorless liquid with very pungent irritating odor and acrid taste; lachrymatory. Consumption:Annual: 63,666.6 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 Condiment, relish Fats, oils Fish products Gelatin, pudding 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 cauli-

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flower, 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

EEC No.: EINECS No.:

2098 220-609-7

FEMA No.: JECFA No.:

2045 n/a

NAS No.:

2045

Description: A liquid with a fruitlike (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 Gelatin, pudding

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

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.

©2002 CRC Press LLC

Usual 37.00 4.28 22.72

Max. 37.00 11.05 37.02

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

EEC No.: EINECS No.:

476 212-792-7

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 Trade association guidelines: FEMA PADI: 0.408 mg IOFI: Nature Identical Empirical Formula/MW: C3H6S/74.14 Specifications: (Burdock, 1997) 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 Condiment, relish Frozen dairy

Usual 0.10 0.51 2.34 1.05

Max. 0.50 1.68 3.58 15.25

Food Category Gelatin, pudding 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

EEC No.: EINECS No.:

2176 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

©2002 CRC Press LLC

JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.292 mg Empirical Formula/MW: C4H8S2/120.23 Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 90.0% (min)

Boiling point Refractive index

IOFI: Nature Identical

83-84°C 1.533-1.535

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

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

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 EEC No.: n/a EINECS No.:

2177 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 Condiment, relish Gravies

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

390 231-334-7

FEMA No.: JECFA No.:

2036 6

NAS No.:

2036

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 Gelatin, pudding

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-β-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.

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

400 224-184-9

FEMA No.: JECFA No.:

2037 5

NAS No.:

2037

Description: Allyl octanoate has a fruity odor and oily-winey 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) Trade association guidelines: FEMA PADI: 3.98 mg IOFI: Artificial Empirical Formula/MW: C11H20O2/184.28 Specifications: (Burdock, 1997) Appearance

Colorless to pale-yellow oily liquid

Refractive index 1.432-1.434

Assay

97.0% (min)

Solubility

Boiling point

222°C

Specific gravity

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 Gelatin, pudding 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-β-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

EEC No.: EINECS No.:

228 231-335-2

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

©2002 CRC Press LLC

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

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

97.0% of C11H12O3 265°C

Specific gravity

1.513-1.518 at 20°C 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

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 Gelatin, pudding 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 α-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

EEC No.: EINECS No.:

2162 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)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 6.18 mg Empirical Formula/MW:

IOFI: Artificial

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 Frozen dairy

Usual 5.00 36.27 6.55

Max. 10.00 46.98 9.04

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 17.63 4.18 14.22

Max. 22.37 6.90 18.71

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

EEC No.: EINECS No.:

2094 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

©2002 CRC Press LLC

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 Gelatin, pudding

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.

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

EEC No.: EINECS No.:

2182 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 Gelatin, pudding

Usual 17.07 10.00 2.25

Max. 17.07 10.00 6.00

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.

©2002 CRC Press LLC

Usual 1.45 7.00

Max. 1.45 10.00

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

EEC No.: EINECS No.:

2174 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 JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 1.86 mg IOFI: Nature Identical Empirical Formula/MW: C6H10S/114.20 Specifications: (JECFA, 1999) Appearance Boiling point Refractive index

Colorless to pale-yellow liquid 138-139°C 1.488-1.492

Solubility Specific gravity

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

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

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 EEC No.: 11436 EINECS No.:

n/a 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:

©2002 CRC Press LLC

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 Empirical Formula/MW:

IOFI: Artificial

C6H10OS/130.21 Specifications: (JECFA, 1999) Assay

83% + 15% diallylsulfide

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

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

EEC No.: EINECS No.:

2183 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

©2002 CRC Press LLC

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 Gelatin, pudding

Usual 30.25 4.25 20.00

Max. 39.25 5.50 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.55 10.25

Max. 4.15 14.25

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

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

EEC No.: EINECS No.:

441 231-337-3

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 Solubility ethanol, propylene glycol and 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 Gelatin, pudding 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-β-sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

366 n/a

FEMA No.: JECFA No.:

2046 n/a

NAS No.:

2046

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: 386,166.70 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

©2002 CRC Press LLC

Usual 70.87 49.63

Max. 160.6 79.90

Food Category Hard candy Milk product

Usual Max. 25.28 201.0 28.38 35.57 (Part 1 of 2)

Reported uses (ppm): (Continued) Food Category Chewing gum Frozen dairy Fruit juice Gelatin, pudding

Usual 161.80 40.84 57.75 33.95

Max. 605.00 48.65 157.00 51.65

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 25.36 50.35 72.11 130.50 575.00 575.00 (Part 2 of 2)

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

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 EEC No.: n/a EINECS No.:

28 284-293-2

FEMA No.: JECFA No.:

2047 n/a

NAS No.:

2047

Description: The various species of aloe are plants with stalks about 1 meter 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 liquer 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

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Usual 92.20

Max. 186.00

Food Category Nonalcoholic beverages

Usual Max. 15.25 190.00 (Part 1 of 2)

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiment, relish

Usual 48.00

Max. 48.00

Food Category Soft candy

Usual Max. 100.00 500.00 (Part 2 of 2)

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

ALTHEA FLOWERS Botanical name: Althea officinalis L. Botanical family: Malvacea Foreign names: Guimeure officinal (Fr.), Echter Eibisch (Ger.) Altea comun (Sp.), Altea officinate (It.) CAS No.: CoE No.:

977052-71-3 n/a

EEC No.: EINECS No.:

31 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6001

Description: The althea, or marshmallow, is a perennial herb 50-150 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 (3-5%), 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

EEC No.: EINECS No.:

31 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

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Usual 10.00

Max. 20.00

2048 n/a

NAS No.:

2048

Individual: 0.0002683 mg/kg/day

Food Category Nonalcoholic beverages

IOFI: Natural Usual Max. 5.77 7.16 (Part 1 of 2)

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

Usual 10.00 5.00

Max. 20.00 10.00

Food Category Soft candy

Usual 10.00

Max. 20.00

(Part 2 of 2)

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

AMBERGRIS Genus/Species: Physeter macrocephalus L., P. catodon Other names: Ambra (tincture); ambregris (tincture) Foreign names: Ambre gris (Fr.), Grauer Amber (Ger.), Amber gris (Sp.), Ambra grigia (It.) CAS No.: CoE No.:

977023-08-7 EEC 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 (3-5% in 90-95% 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

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

©2002 CRC Press LLC

Max. 2.00 2.54

Food Category Soft candy

Usual 1.00

Max. 4.00

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 Seychelles. 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

EEC No.: EINECS No.:

228 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

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Usual 5.00 1.40

Max. 7.00 2.19

Food Category Gelatin, pudding Nonalcoholic beverages

Usual Max. 1.37 2.84 0.80 1.51 (Part 1 of 2)

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

Usual 1.37

Max. 2.84

Food Category Soft candy

Usual Max. 1.69 2.48 (Part 2 of 2)

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

Ambrette Seed CAS No.: CoE No.:

977052-20-2 n/a

EEC 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 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 Physical chemical characteristics: See below, Ambrette Seed Oil. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

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

8015-62-1 n/a

EEC No.: EINECS No.:

228 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)

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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 Gelatin, pudding 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.

Ambrette Tincture CAS No.: CoE No.:

977017-78-9 n/a

EEC No.: EINECS No.:

228 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 8090% 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 Gelatin, pudding 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

EEC No.: EINECS No.:

n/a 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

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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 Trade association guidelines: FEMA PADI: 0.012286 IOFI: n/a Empirical Formula/MW: C8H9NO/135.17 Specifications: Assay Boiling point

98+% 85-90° at 0.5 mmHg

Density Flash point

1.112 > 230°F

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)1; green tea2 and wine (0.7 to 12.8 µg/L). dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE Synonyms: S-Methylmethioninium chloride; Methylmethioninesulfonium chloride; Methylmethionine sulfonium chloride, L-; S-Methylmethionine sulfonium chloride; Sulfonium, (3-amino-3-carboxypropyl)dimethyl-, chloride, (S)- (9CI); Sulfonium, (3-amino-3-carboxypropyl)dimethyl-, chloride, L-; Vitamin U CAS No.: CoE No.:

1115-84-0 761

EEC No.: EINECS No.:

761 214-231-1

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: 1 Guyot et al., J. Agric. Food Chem. 46, 625, 1998. 2 Kumazawa and Masuda, J. Agric. Food Chem. 47, 5169, 1999.

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CoE: Approved. Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.68 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H14NO2SCI/199.70 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.

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

7563-33-9 n/a

EEC No.: EINECS No.:

464 231-458-1

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

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

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 EEC No.: n/a EINECS No.:

482 235-223-4

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 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 IOFI: n/a Empirical Formula/MW: H8N2S/68.15 Specifications: (Burdock, 1997) Appearance

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

Solubility

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

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

Usual 11.24 2.00

Max. 13.17 2.00

Food Category Gravies Meat products

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

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Usual 0.52 21.92

Max. 1.60 61.90

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

EEC No.: EINECS No.:

514 200-752-1

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) Colorless to pale-yellow liquid 98.0% (min) 138°C

Appearance Assay Boiling point

Refractive index

1.407-1.412

Solubility Specific gravity

Miscible with alcohol 0.810-0.816

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 Gelatin, pudding 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

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EEC No.: EINECS No.:

270 208-739-2

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: C9H18NO2/158.24 Specifications: (JECFA, 1997) Acid value

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

Appearance Assay Boiling point

Refractive index 1.409-1.414 Soluble in alcohol and Solublity ether Specific gravity 0.863-0.866

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

Usual 9.88 48.57 158.40 19.78

Max. 19.75 72.27 403.40 39.24

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 11.30 77.17 14.80 49.75

Max. 21.30 96.95 25.67 74.80

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.

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

122-40-7 128

EEC No.: EINECS No.:

128 204-541-5

FEMA No.: JECFA No.:

2061 685

NAS No.:

2061

Description: α-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

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated (1980) Trade association guidelines: FEMA PADI: 1.36 mg Empirical Formula/MW:

IOFI: n/a

C14H18NO/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 Gelatin, pudding

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

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 αamylcinnamic 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.

α−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

EEC No.: EINECS No.:

47 202-104-3

FEMA No.: JECFA No.:

2062 681

NAS No.:

2062

Description: α-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)

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Trade association guidelines: FEMA PADI: 0.62 mg Empirical Formula/MW:

IOFI: Artificial

C16H24O2/248.37 Specifications: (JECFA,2000) Acid value

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

Appearance Assay Boiling point

Refractive index 1.504-1.511 Slightly soluble in water; Solubility miscible in alcohol Specific gravity 0.954-0.963

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.63 1.53 4.00

Max. 5.08 2.60 6.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.21 2.40

Max. 2.70 4.90

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

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

7493-78-9 216

EEC No.: EINECS No.:

216 231-339-4

FEMA No.: JECFA No.:

2064 677

NAS No.:

2064

Description: α-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

1.487-1.495 (Part 1 of 2)

©2002 CRC Press LLC

Specifications: (JECFA, 2000) (Continued) Appearance

Colorless oily liquid

Solubility

Assay

97.0% (min)

Specific gravity

Soluble in oils; miscible in alcohol 0.953-0.961 (Part 2 of 2)

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 Gelatin, pudding 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.

α-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

EEC No.: EINECS No.:

79 202-982-8

FEMA No.: JECFA No.:

2065 674

NAS No.:

2065

Description: α-Amylcinnamyl alcohol has a light, floral note. Consumption:Annual: 15.00 lb Individual: 0.00001271 mg/kg/day 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 IOFI: Artificial Empirical Formula/MW: 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 Gelatin, pudding Nonalcoholic beverages Soft candy

Synthesis: From amylcinnamic aldehyde by reduction.

©2002 CRC Press LLC

Usual 3.75 0.80 2.00

Max. 4.50 1.58 6.10

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.

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

7493-79-0 357

EEC No.: EINECS No.:

357 231-341-5

FEMA No.: JECFA No.:

2066 676

NAS No.:

2066

Description: α-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 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 Gelatin, pudding 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.

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

7493-80-3 463

EEC No.: EINECS No.:

463 n/a

FEMA No.: JECFA No.:

2067 678

NAS No.:

2067

Description: α-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:

©2002 CRC Press LLC

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 Empirical Formula/MW:

IOFI: Artificial

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 Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.25 0.92 2.00

Max. 4.50 1.58 3.57

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

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

EEC No.: EINECS No.:

497 211-340-6

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

Assay

92.0% (min)

Solubility

Boiling point

128-130°C

Specific gravity

Appearance

©2002 CRC Press LLC

– 73.5°C

Refractive index 1.396-1.402 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 Gelatin, pudding 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

EEC No.: EINECS No.:

2109 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-winey 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 (1993) Trade association guidelines: FEMA PADI: 1.05 mg IOFI: n/a Empirical Formula/MW: 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 Gelatin, pudding Nonalcoholic beverages Soft candy

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

©2002 CRC Press LLC

Usual 4.00 3.45 3.67

Max. 6.00 5.00 7.83

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

7493-82-5 370

EEC No.: EINECS No.:

370 231-342-0

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 Appearance Assay

1.0 (max) Colorless to pale-yellow liquid

Refractive index

93.0% (min)

Specific gravity

Solubility

1.422-1.426 Soluble in most organic solvents; 1 ml is soluble in 95% alcohol 0.859-0.863

Boiling point 240-245°C

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 Gelatin, pudding 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

EEC No.: EINECS No.:

315 208-732-4

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:

©2002 CRC Press LLC

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)

Appearance

Colorless liquid

Assay Boiling point

98.0% (min) 222-227°C

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

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 Gelatin, pudding 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 EEC No.: 2205 EINECS No.:

2205 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-winey, 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

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.54 mg Empirical Formula/MW:

IOFI: Artificial

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 Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.00 1.00 5.00

Max. 25.00 10.00 25.00

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

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

EEC No.: EINECS No.:

393 211-328-0

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 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98.0% (min) 260°C

©2002 CRC Press LLC

Refractive index 1.425-1.429 Soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerol and Solubility 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 Gelatin, pudding 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 precence 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

EEC No.: EINECS No.:

33 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

Amyris Oil CAS No.: CoE No.:

8015-65-4 n/a

EEC No.: EINECS No.:

33 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 2.5-3.0%. 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

©2002 CRC Press LLC

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 1.503-1.512 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%; β-eudesmol 7.9%; γ-eudesmol 6.6%; 10-epiγ-eudesmol 9.7%; α-eudesmol 4.8%; 7-epi-α-eudesmol1 0.7%; dridemol 1.1%. Terpenic hydrocarbons: cadinene 10.7%; curcumene 1.5%; β-sesquiphellndrene 4.7%; β-bisabolene 0.8%; α-zingiberene 2.4%; seline 3,7(11)-diene 2.5%. Carbonyl and lactonic compounds: αagarofuran 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-pMethoxy-beta-methylstyrene; trans-1-(p-Methoxyphenyl)propene; trans-p-Propenylanisole; (E)-p-Propenylanisole CAS No.: CoE No.:

4180-23-8 183

EEC No.: EINECS No.:

183 224-052-0

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: 62,833.33 lb Individual: 0.05324 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0-0.6 (1992)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 65.14 mg Empirical Formula/MW:

IOFI: Nature Identical

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 Gelatin, pudding 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 α-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 Other names: Garden angelica, European angelica Foreign names: Archangelique (Fr.), Echt Engelwurz (Ger.), Arcangelica (Sp.), Angelica (It.) Description: Angelica is a 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 ß-phellandrene.

©2002 CRC Press LLC

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. Agelica 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: α-pinene 27%, β-pinene 57.1%; Stem oil: caryophyllene 49.2%; Leaf oil: α-pinene 36.9%, β-pinene 23.9%, β-phellandrene 33.8%; Flower oil: β-phellandrene 68.3%; Fruit oil: β-phellandrene 87.4%.

Angelica Seed CAS No.: CoE No.:

977050-07-9 56

EEC 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

EEC No.: EINECS No.:

56 n/a

FEMA No.: JECFA No.:

2089 n/a

NAS No.:

2089

Description: See above, Angelica. Consumption:Annual: <1.00 lb Individual: 0.00000175 mg/kg/day 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; Gelatin, pudding 130.00; Nonalcoholic beverages 1200.00; Alcoholic beverages 2000.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 173.112 mg 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

IOFI: Natural

Food Category Gelatin, pudding 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

EEC No.: EINECS No.:

56 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 0.6-1.5% 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; Gelatin, pudding 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

1.48-1.488 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 α-pinene, camphene, βpinene, myrcene, β-phellandrene, ocimene (no isomer given), limonene, γ-terpinene, caryophyllene, 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

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Usual 55.72

Max. 75.61

Food Category Gelatin, pudding

Usual Max. 28.45 54.70 (Part 1 of 2)

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

Usual 51.72 45.36

Max. 68.73 59.08

Food Category Nonalcoholic beverages Soft candy

Usual Max. 23.87 33.00 54.01 70.26 (Part 2 of 2)

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

Angelica Root CAS No.: CoE No.:

977050-06-8 n/a

EEC 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 0.35-1.30%); coumarins and furocoumarins (osthenol 0.37-0.47 µg/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

EEC 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; Gelatin, pudding 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 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

©2002 CRC Press LLC

Usual 15.79 40.96 50.79

Max. 15.79 56.24 60.82

Food Category Gelatin, pudding 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

EEC No.: EINECS No.:

56 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 versus 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; Gelatin, pudding 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 (α-pinene 4.4-24%, α-phellandrene 7.520%, β-phellandrene 16-24%, β-pinne 0.2-0.5%); macrocyclic lactone 0.8-2.4% (CoE, 2000). TNO (2000) reported 87 compounds from the angelica root oil: of these 43 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

Aroma threshold values: n/a

©2002 CRC Press LLC

Max. 41.29 38.68 26.82

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 13.47 9.29 26.83

Max. 35.81 13.31 37.42

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

EEC No.: EINECS No.:

56 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; Gelatin, pudding 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 Gelatin, pudding 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

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

591-12-8 731

EEC No.: EINECS No.:

n/a n/aI

FEMA No.: JECFA No.:

3293 n/a

NAS No.:

n/a

Description: α-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 Trade association guidelines: FEMA PADI: 0.811 mg IOFI: n/a Empirical Formula/MW: C5H6O2/98.10 Specifications: (Burdock, 1995) Appearance

Needle-like crystal; readily isomerizes to the beta form

Refractive index 1.4476 at 20°C (Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1995) (Continued) 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 (Part 2 of 2)

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

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

EEC 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.) 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

©2002 CRC Press LLC

EEC 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, 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 EEC 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 0.928-0.960 at 15°C

-7º30' to -50º

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

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Usual Max. 1943.00 3030.00 58.00 69.00 32.00 50.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 33.00 50.00 288.10 329.90 52.00 73.00 (Part 1 of 2)

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

Usual 10.00

Max. 40.00

Food Category

Usual

Max.

(Part 2 of 2)

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

ANISE1 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

EEC No.: EINECS No.:

336 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, 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: 255,000.00 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. 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 Condiment, relish Fats, oils

Usual Max. 3.77 3.77 961.00 7581.00 691.00 1075.00 2000.00 4000.00

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 (Part 1 of 2)

1 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.

©2002 CRC Press LLC

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

Usual 4.00

Max. 5.00

Food Category

Usual

Max.

(Part 2 of 2)

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

EEC No.: EINECS No.:

336 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: 38,666.67 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 Condiment, relish 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

Food Category Gelatin, pudding 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

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

©2002 CRC Press LLC

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

EEC No.: EINECS No.:

2056 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 Gelatin, pudding

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.).

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

©2002 CRC Press LLC

EEC No.: EINECS No.:

209 203-185-8

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 Gelatin, pudding

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-Methoxybenzenemethanol; 4-Methoxybenzyl alcohol; p-Methoxybenzyl alcohol CAS No.: CoE No.:

105-13-5 66

EEC No.: EINECS No.:

66 203-273-6

FEMA No.: JECFA No.:

2099 n/a

NAS No.:

2099

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

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 2.93 mg Empirical Formula/MW:

IOFI: Nature Identical)

C8H10O2/136.16 Specifications: (Burdock, 1997) Acid value Aldehyde content Appearance

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

Assay

97% min

Boiling point

259°C (145°C at 18 mmHg)

Flash point

42°C

Freezing point Melting point

> 23.5°C 23.8°C (25-27°C) 1.5430-1.5450 (1.5412Refractive index 1.5430) at 25°C 1:1 in 50% alcohol; 1:13 in 30% alcohol; soluble in Solubility most organic solvents 1.110-1.115 (1.110-1.125) Specific gravity at 25°/25°C

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

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

EEC No.: EINECS No.:

286 230-163-5

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 FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.39 mg IOFI: n/a Empirical Formula/MW: C12H16O3/208.26

©2002 CRC Press LLC

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 Gelatin, pudding 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

EEC No.: EINECS No.:

354 204-582-9

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

Appearance

Colorless liquid

Solubility

Assay Boiling point

90% min 100°C

Specific gravity

1.5220-1.5240 at 20°C Insoluble in water; soluble in most organic solvents; 1:3 in 70% alcohol 0.138-0.142 at 25°C

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

©2002 CRC Press LLC

Usual 2.50 10.53

Max. 4.50 23.33

Food Category Gelatin, pudding Nonalcoholic beverages

Usual Max. 5.21 10.17 2.65 5.65 (Part 1 of 2)

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

Usual 6.73

Max. 15.52

Food Category Soft candy

Usual Max. 5.86 17.41 (Part 2 of 2)

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 α-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

EEC No.: EINECS No.:

233 203-010-5

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 Gelatin, pudding Nonalcoholic beverages Soft candy

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.

©2002 CRC Press LLC

Usual 2.70 2.39 4.92

Max. 6.16 5.66 10.80

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©2002 CRC Press LLC

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4-[(2-METHYL-3-FURYL)-THIO]-5-NONANONE Synonyms: 1,3-Dipropylacetonyl 2-methyl-3-furyl sulfide; 5-Nonanone, 4-[(2-methyl-3furyl)thio]-; 4-((2-Methyl-3-furyl)thio)-5-nonanone; 4-((2-Methyl-3-furyl)thio)nonan5-one CAS No.: CoE No.:

61295-50-9 EEC No.: n/a EINECS No.:

n/a 262-691-7

FEMA No.: JECFA No.:

3571 n/a

NAS No.:

3571

Description: 4-[(2-Methyl-3-furyl)-thio]-5-nonanone has a meat-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.262 mg IOFI: Artificial Empirical Formula/MW: C14H22O2S/254.39 Specifications: (Burdock, 1997) Appearance Liquid Assay 97.7% Boiling point 102-103°C at 0.25 mmHg

Refractive index Solubility Specific gravity

1.4926 at 20°C Insoluble in water; soluble in fat 1.009 at 25°C

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

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

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

6-METHYL-3,5-HEPTADIEN-2-ONE Synonyms: 2-Methyl-hepta-2,4-dien-6-one; Methyl heptadienone; 1-Acetyl-4-methyl-1,3pentadiene; 3,5-Heptadien-2-one, 6-methyl-; 6-Methyl-3,5-heptadien-2-one; 6-Methylhepta-3,5-dien-2-one CAS No.: CoE No.:

1604-28-0 n/a

EEC No.: EINECS No.:

4173 216-507-7

FEMA No.: JECFA No.:

3363 n/a

NAS No.:

3363

Description: 6-Methyl-3,5-heptadine-2-one has a cinnamon-like odor with a coconut undertone. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day Regulatory Status: CoE: n/a

©2002 CRC Press LLC

FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.161 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H12O/124.18 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Colorless to pale-yellow oily liquid 190°C; 83.5°C at 9 mmHg 0.5306 at 20°C

Almost insoluble in water; soluble in alcohol and oils Specific gravity 0.8980 at 20°C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 0.0006 0.50

Max. 4.50 0.0064 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 1.10

Max. 0.05 0.05 9.00

Synthesis: By reacting 2-methylbuten-2-al with acetone in the presence of sodium ethylate or sodium hydroxide; by pyrolysis of tertiary acetylenic carbinyl acetoacetates in the presence of an acid catalyst. Aroma threshold values: Detection: 375 ppb Taste threshold values: Taste characteristics at 30 ppm: Green and sweet with a brown, herbal aftertaste. Natural occurrence: Reported as occurring in the oil of lavandin, grapes, tomato and tomato paste, green tea, filberts, cooked rice and rice bran, licorice, corn oil and lemon balm.

METHYL HEPTANOATE Synonyms: Methyl heptoate; Heptanoic acid, methyl ester; Methyl enanthate; Methyl heptanoate; Methyl n-heptylate; Methyl oenanthylate CAS No.: CoE No.:

106-73-0 368

EEC No.: EINECS No.:

368 203-428-8

FEMA No.: JECFA No.:

2705 167

NAS No.:

2705

Description: Methyl heptanoate has a strong, almost fruity, orris-like odor and currant-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.378 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21

©2002 CRC Press LLC

Specifications: (JECFA, 1997) Appearance Colorless liquid Assay 99% Boiling point 173.8°C

Refractive index Solubility Specific gravity

1.4114-1.41334 Soluble in organic solvents 0.87115 at 20°C

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

Usual 0.50 1.57 1.25

Max. 2.00 3.24 2.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.08 0.81 1.45

Max. 2.16 2.00 2.66

Synthesis: By treating heptanoic acid with methyl alcohol in the presence of HCl or H2SO4. Aroma threshold values: Detection: 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in cranberry, papaya, pineapple, blackberry, strawberry, peas, pepper, Parmesan cheese, hop oil, white wine, olive, starfruit, malt, bourbon vanilla, mountain papaya, endive, nectarine, lanb’s lettuce, mussel, spineless monkey orange and rooibus tea (Aspalathus linearis).

2-METHYLHEPTANOIC ACID Synonyms: Hexane-2-carboxylic acid; Isocaprylic acid; Isooctanoic acid; Methylamylacetic acid; 2-Methyloenanthic acid; Heptanoic acid, 2-methyl- (8CI)(9CI); 2-Methylheptanoic acid CAS No.: CoE No.:

1188-02-9 2003

EEC No.: EINECS No.:

2003 214-704-2

FEMA No.: JECFA No.:

2706 n/a

NAS No.:

2706

Description: 2-Methylheptanoic acid has a fatty, sour odor (rancid-like); sour, fruity and nutlike flavor. Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.315 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (Burdock, 1997) Appearance

Boiling point Melting point Optical rotation

Colorless, oily liquid; solidifies in the cold to colorless or white scaly crystals dl-, 121-122°C at 13 mmHg; d-, 94-96°C at 1 mmHg; 220°C 15°C d-, + 8°9''; l-, −15°6

©2002 CRC Press LLC

Refractive index

Solubility Specific gravity

At 25°C: l-, 1.4233; d-, 1.4235 Very slightly soluble in water; soluble in alcohol and oils l-, 0.902 at 25°C

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

Usual 1.70 0.01 1.14

Max. 10.28 0.01 9.58

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.14 0.22 1.03

Max. 9.58 1.13 4.94

Synthesis: By decarboxylation of methylamyl malonic acid; two optically active isomers and an optically inactive form can be prepared. Aroma threshold values: Detection: 29.5 ppm Taste threshold values: Taste characteristics at 40 ppm: Waxy, soapy, oily and fatty. Natural occurrence: Reported found in boiled mutton and black tea.

6-METHYL-5-HEPTEN-2-ONE Synonyms: 2-Methyl heptenone; 2-Methyl-2-hepten-6-one; Methyl hexenyl ketone; 5-Hepten-2-one, 6-methyl-(8CI)(9CI); 6-Methyl-5-hepten-2-one; 6-Methyl-5-heptene-2-one; Methylheptenone; Methyl heptenone; 6-Methylhept-5-en-2-one CAS No.: CoE No.:

110-93-0 149

EEC No.: EINECS No.:

149 203-816-7

FEMA No.: JECFA No.:

2707 n/a

NAS No.:

2707

Description: 6-Methyl-5-hepten-2-one has a strong, fatty, green, citrus-like odor and bittersweet taste reminiscent of pear. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.546 mg IOFI: Nature Identical Empirical Formula/MW:

C8H14O/126.19 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Assay

98% of C8H14O

Boiling point 73.1°C (18 mmHg)

Refractive index 1.438-1.442 Miscible in alcohol, most fixed oils, ether; Solubility insoluble in water; 1:2 in 70% alcohol Specific gravity 0.846-0.854 at 25° /25°C

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

©2002 CRC Press LLC

Usual 0.10 1.75 4.21 1.60 0.94

Max. 0.50 3.34 7.78 3.03 1.67

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 1.10 1.58 1.77

Max. 10.00 1.10 2.80 3.34

Synthesis: From oil of lemongrass or from citral by refluxing for 12 hours in aqueous solution containing K2CO3, and subsequent distillation and vacuum fractionation; from acetoacetic ester and methyl-buten-3-ol-2 with aluminum alcoholate in Carroll’s reaction followed by pyrolysis of the ester. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a Natural occurrence: Originally identified in lemongrass; it has been reported found in the essential oils of palmarosa, lemon, citronella, vervain, geranium, Ocimum canum, Artemisia scoparia, Urtica dioica and others. Also reported found in apple, apricot, sweet and sour cherry, orange juice, citrus peel oils, bilberry, lingonberry, cranberry, guava, grapes, melon, peach, pear, raspberry, strawberry, blackberry, carrot, celery, tomato, potato, clove bud and leaf, ginger, peppermint oil, thymus, gruyere cheese, butter, beef, hop oil, beer, cognac, cider, white wine, cocoa, tea, peanut oil, avocado, arctic bramble, cloudberry, olive, passion fruit, plumcot, rose apple, marjoram, starfruit, mango, fig, rice, rice bran, quince, origanum, calamus, buckwheat, corn oil, wort, dried bonito, elderberry, cherimoya, kiwifruit, mountain papaya, endive, lemon balm, clary sage, nectarine, clam, Cape gooseberry, mate, German chamomile oil and mastic gum leaf oil.

5-METHYL-2-HEPTEN-4-ONE Synonyms: Filbertone; hazeltone; 2-Hepten-4-one, 5-methyl CAS No.: CoE No.:

81925-81-7 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3761 n/a

NAS No.:

n/a

Description: 5-Methyl-2-hepten-4-one has a hazelnut, metallic, buttery odor and a hazelnut, buttery, mushroom taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.715 mg IOFI: n/a Empirical Formula/MW: C8H14O/126.19 Specifications: (Burdock, 1997) Assay

94.5% -trans; 4% -cis

Boiling point 86-87°C at 60 mm/bar Refractive index 1.4438 at 20°C

Solubility Specific gravity

Slightly soluble in water; soluble in oils 0.8483 at 25°C; 0.848-0.858 at 20°C

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

Usual 0.50 7.50 7.50 25.00

Max. 0.50 20.00 20.00 50.00

Food Category Hard candy Imitation dairy Jam, jelly Milk products

Usual 4.00 1.50 1.00 1.50

Max. 20.00 10.00 5.00 10.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatin, pudding

Usual 4.00 5.00 1.00 0.75 1.00 3.50

Max. 20.00 20.00 5.00 5.00 5.00 20.00

Food Category Nonalcoholic beverages Nut products Snack foods Soft candy Soups

Usual 0.50 5.00 7.50 4.00 1.00

Max. 0.50 20.00 20.00 20.00 5.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Nutty, roasted, coffe, cocoa, brown with an earthy brown and meaty nuance. Natural occurrence: Reported found in hazelnuts and roasted filberts.

5-METHYL-2,3-HEXANEDIONE Synonyms: 2-Methyl-4,5-hexanedione; Acetyl isovaleryl; Isobutyl methyl diketone; Isobutyl methyl glyoxal; Acetyl isopentanoyl; Acetylisopentanoyl; 2,3-Hexanedione, 5-methyl(8CI)(9CI); 5-Methyl-2,3-hexanedione; 5-Methylhexane-2,3-dione CAS No.: CoE No.:

13706-86-0 EEC No.: 11148 EINECS No.:

n/a 237-241-8

FEMA No.: JECFA No.:

3190 414

NAS No.:

3190

Description: 5-Methyl-2,3-hexanedione has a powerful oily-buttery odor and a sweet taste in aqueous solution. Consumption: Annual: 106.67 lb Individual: 0.00009039 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Considered for specifications only (1999) Trade association guidelines: FEMA PADI: 3.886 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2000) Appearance

Yellowish liquid oil

Refractive index

Assay

95%

Solubility

Boiling point 138°C

Specific gravity

1.408-1.414 Slightly soluble in water; miscible with alcohol, propylene glycol and glycerol 0.908 at 22°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 20.00 10.00 10.00

Max. 20.00 20.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 10.00

Max. 6.00 20.00

Synthesis: By bromination of mesityl oxide, followed by treatment of the resulting dibromide with sulfuric acid. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: n/a Natural occurrence: Reported found in coffee and American potato chips.

S-METHYL HEXANETHIOATE Synonyms: Hexanethioic acid, S-methyl ester; Methanethiol caproate CAS No.: CoE No.:

2432-77-1 n/a

EEC No.: EINECS No.:

n/a 219-410-8

FEMA No.: JECFA No.:

3862 489

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H14OS/146.25 Specifications: (JECFA, 2000) Appearance Assay

Colorless to pale-yellow liquid 95% min

Solubility Specific gravity

Soluble in alcohol and oil 0.829-0.834

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereal Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fish oil, hop oil, beer and durian (Durio zibethinus).

METHYL HEXANOATE Synonyms: Caproic acid methyl ester; Hexanoic acid, methyl ester (8CI)(9CI); Methyl caproate; Methyl capronate; Methyl hexanoate; Methyl n-hexanoate; Methyl hexoate; Methyl hexylate CAS No.: CoE No.:

106-70-7 319

EEC No.: EINECS No.:

319 203-425-1

FEMA No.: JECFA No.:

2708 n/a

NAS No.:

2708

Description: Methyl hexanoate has an ether-like odor reminiscent of pineapple. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm

©2002 CRC Press LLC

FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.483 mg Empirical Formula/MW:

IOFI: Nature Identical

C4H14O2/130.18 Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Boiling point

151°C; 56°C at 20 mmHg

Solubility

Melting point

−71°C

Specific gravity

1.4049 at 20°C Insoluble in water; soluble in alcohol 0.8850 at 20°C

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

Usual 1.00 11.03 17.83 13.80

Max. 5.00 32.21 26.50 40.67

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 9.55 3.75 3.16 9.34

Max. 30.85 3.75 10.16 27.86

Synthesis: By reacting methyl alcohol with hexanoic acid at 130 to 140°C in the presence of concentrated H2SO4 and distilling the ester from the reaction mixture. Aroma threshold values: Detection: 10 to 87 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple, apple, apricot, orange juice, black currants, guava, grapes, melon, papaya, pineapple, raspberry, blackberry, strawberry, potato, tomato, pepper, rye bread, cheeses, butter, milk, beef mutton, hop oil, beer, grape wine, cider, coffee, tea, honey, cloudberry, durian (Durio zibethinus), olive, passion fruit, plumcot, mushroom, starfruit, mango, wood apple, licorice, soursop, cashew apple, wort, cherimoya, kiwifruit, babaco fruit (Carica pentagona Heilborn), bourbon vanilla, mountain papaya, oyster, custard apple, nectarine, naranjilla, lamb’s lettuce, loganberry, Cape gooseberry, spineless monkey orange, Chinese quince and pawpaw.

2-METHYLHEXANOIC ACID Synonyms: 2-Methylcaproic acid; 2-Butylpropionic acid; Butyl methylacetic acid; Hexane2-carboxylic acid; Hexanoic acid, 2-methyl- (8CI)(9CI); 2-Methylhexanoic acid CAS No.: CoE No.:

4536-23-6 582

EEC No.: EINECS No.:

582 224-883-9

FEMA No.: JECFA No.:

3191 265

NAS No.:

3191

Description: 2-Methylhexanoic acid has a fruity odor. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: Approved. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake.

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.451 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H14O2/130.19 Specifications: (JECFA, 1998) Appearance Colorless, oily liquid Assay 90% min Boiling point 105°C at 5 mmHg

Refractive index Solubility Specific gravity

1.419-1.422 at 25°C Miscible with water, ether and alcohol 0.914-0.918 at 20/20°C

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

Usual 3.00 1.50

Max. 4.00 3.50

Food Category Soft candy

Usual 1.50

Max. 4.00

Synthesis: By catalytic hydrogenation of hexadien-2-carboxylic acid. Aroma threshold values: Detection: 920 ppb to 2.7 ppm Taste threshold values: Taste characteristics at 40 ppm: Oily, creamy, dairy and fatty. Natural occurrence: Reported found in baked potato, Parmesan cheese, raw and cooked mutton, roasted lamb, cognac and black tea.

5-METHYLHEXANOIC ACID Synonyms: Hexanoic acid, 5-methyl-; Isoheptanoic acid; Isovenanthic acid CAS No.: CoE No.:

628-46-6 10142

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3572 266

NAS No.:

3572

Description: 5-Methylhexanoic acid has a fermented cheese odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.477 mg IOFI: n/a Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Liquid 94% 216

Refractive index Solubility Specific gravity

1.422 Soluble in water; miscible in fat 0.912 at 24°C

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

Usual 10.00 5.00

Max. 10.00 5.00

Food Category Snack foods Soups

Synthesis: n/a Aroma threshold values: Detection: 4.6 to 27 ppm

©2002 CRC Press LLC

Usual 5.00 3.00

Max. 5.00 3.00

Taste threshold values: n/a Natural occurrence: Reported found in heated pork, strawberry, tea, mango and babaco fruit (Carica pentagona Heilborn).

METHYL 2-HEXENOATE Synonyms: Methyl-α,β-hexenoate; Methyl-β-propylacrylate; 2-Hexenoic acid, methyl ester; Methyl 2-hexenoate CAS No.: CoE No.:

2396-77-2 583

EEC No.: EINECS No.:

583 n/a

FEMA No.: JECFA No.:

2709 n/a

NAS No.:

2709

Description: Methyl 2-hexenoate has a green, musty, earthy, sweet, fruity odor and a very powerful, sharp, green-fruity flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.991 mg IOFI: n/a Empirical Formula/MW: C7H12O2/128.17 Specifications: (Burdock, 1997) Appearance

Colorless, mobile liquid

Solubility

Boiling point

56-58°C at 13 mmHg; 53-56°C at 7 mmHg; 169°C

Very slightly soluble in water; soluble in alcohol and oils

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

Usual 1.00 4.50 3.00

Max. 3.00 6.50 5.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.68

Max. 4.00 3.50 3.70

Synthesis: By boiling the corresponding acid with methanol in the presence of concentrated H2SO4 in chloroform and subsequent elimination of water form the vapors using MgSO4; also from 3-chloropropionic acid methyl ester and anhydrous sodium acetate in acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in papaya, peas, soursop and mountain papaya.

METHYL-3-HEXENOATE Synonyms: Methyl hydrosorbate; 3-Hexenoic acid, methyl ester (8CI)(9CI); Methyl 3hexenoate; Methyl hex-3-enoate CAS No.: CoE No.:

2396-78-3 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

n/a 219-256-1

FEMA No.: JECFA No.:

3364 334

NAS No.:

3364

Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.442 mg IOFI: Nature Identical Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1998) Appearance Assay

Colorless liquid 97%

Refractive index Specific gravity

1.422-1.428 0.912-0.922 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, green, sweet, banana-like. Natural occurrence: Reported found as a volatile component in cayenne and pineapple. Also reported found in prickly pear, soursop and mountain papaya.

5-METHYL-3-HEXEN-2-ONE Synonyms: Isobutylidene acetone; 3-Hexen-2-one, 5-methyl-; 5-Methyl-3-hexen-2-one; 5Methylhex-3-en-2-one CAS No.: CoE No.:

5166-53-0 n/a

EEC No.: EINECS No.:

n/a 225-950-5

FEMA No.: JECFA No.:

Consumption: Annual: < 1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.170 mg Empirical Formula/MW:

3409 n/a

NAS No.:

Individual: 0.00000028 mg/kg/day

IOFI: Nature Identical

C7H12O/112.17 Specifications: (Burdock, 1997) Boiling point Refractive index

77.5°C at 50 mmHg 1.4395 at 22°C

©2002 CRC Press LLC

3409

Specific gravity

0.8407 at 22°C

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

Usual 0.75 2.00 0.25 0.25

Max. 4.00 2.00 2.00 4.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.12 0.10 0.10

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted filberts, green tea, cooked and roasted shrimp.

5-METHYL-5-HEXEN-2-ONE Synonyms: Methallyl acetone; 4-Acetyl-2-methyl-1-butene; 5-Hexen-2-one, 5-methyl(8CI)(9CI); 5-Methyl-5-hexen-2-one; 5-Methylhex-5-en-2-one CAS No.: CoE No.:

3240-09-3 n/a

EEC No.: EINECS No.:

n/a 221-807-6

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

FEMA No.: JECFA No.:

3365 n/a

NAS No.:

3365

Individual: 0.00000621 mg/kg/day

IOFI: Nature Identical

C7H12O/112.17 Specifications: (Burdock, 1997) Boiling point Refractive index

148-149°C 1.4279 at 25°C

Specific gravity

0.8475 at 25°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.75 0.25 0.25

Max. 0.75 0.25 0.25

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.12 0.80 2.00

Max. 0.12 2.00 4.00

Synthesis: From methallyl alcohol, the corresponding methallyl alcohol, acetoacetone is prepared, dissolved in diphenyl ether, and finally heated to 200 to 215°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

METHYL p-HYDROXYBENZOATE Synonyms: Methyl parasept; Nipagin; Tegosept M; Abiol; Aseptoform; Benzoic acid, phydroxy-, methyl ester (8CI); Benzoic acid, 4-hydroxy-, methyl ester (9CI); p-Carbomethoxyphenol; p-Hydroxybenzoic acid, methyl ester; 4-Hydroxybenzoic acid, methyl ester; Maseptol; Metaben; Methaben; p-Methoxycarbonylphenol; 4-(Methoxycarbonyl)phenol; Methyl butex; Methyl chemosept; Methyl ester of p-hydroxybenzoic acid; Methyl phydroxybenzoate; Methyl 4-hydroxybenzoate; Methyl p-oxybenzoate; Methyl paraben; Methyl parahydroxybenzoate; Methyl parathion; Methylben; Methylparaben; Metoxyde; Paraben; Parasept; Paridol CAS No.: CoE No.:

99-76-3 n/a

EEC No.: EINECS No.:

657 202-785-1

FEMA No.: JECFA No.:

2710 n/a

NAS No.:

2710

Description: Methyl p-hydroxybenzoate is odorless or has a faint characteristic odor and a slight burning taste. Methyl p-hydroxybenzoate is more commonly known as methyl paraben and is an ester of p-hydroxybenzoic acid. Consumption: Annual: 1250.00 lb Individual: 0.001059 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 184.1490, 150.161, 150.141 FDA (other): Approved as an excipient. (CDER, 1999) JECFA: ADI: 0 to 10 mg; as the sum of the ethyl, methyl and propyl esters (1973) Trade association guidelines: FEMA PADI: 0.221 mg IOFI: n/a Empirical Formula/MW: C8H8O3/152.15 Specifications: (FCC, 1996) Acidity Appearance Assay

Heavy metals

Passes test Small, colorless crystals or a white, crystalline powder Not less than 99% and not more than 100.5% of C8H8O3 calculated on the dried basis Passes test

Loss on drying

Not more than 0.5%

Melting range

Between 125° and 128°C

Residue on ignition

Not more than 0.05%

Solubility

Slightly soluble in water; soluble in alcohol; slightly soluble in glycerin and fixed oils

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

Usual 0.99 0.00 0.00 0.00

Max. 0.99 0.01 0.01 0.01

Food Category Processed vegetables Soft candy Sugar substitutes

Usual 1.00 0.00 0.50

Max. 1.00 0.01 0.50

Synthesis: Produced by the methanol esterification of p-hydroxybenzoic acid in the presence of sulfuric acid. The materials are heated for distillation in a glass-lined reactor under reflux. The acid is then neutralized with caustic soda and the product is crystallized by cooling. The crystallized product is centrifuged, washed, dried under vacuum, milled and blended, all in corrosion resistant equipment to avoid metallic contamination. Aroma threshold values: Detection: 2.6 ppm.

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Taste threshold values: n/a Natural occurrence: Reported present in cloudberry, yellow passion fruit juice, white wine, botrytised wine and bourbon vanilla.

METHYL 3-HYDROXYHEXANOATE Synonyms: Hexanoic acid, 3-hydroxy-, methyl ester; Methyl β-hydroxycaproate; Methyl βhydroxyhexanoate; Methyl 3-hydroxycaproate; Hexanoic acid, 3-hydroxy-, methyl ester (8CI)(9CI); Methyl 3-hydroxyhexanoate CAS No.: CoE No.:

21188-58-9 10812

EEC No.: EINECS No.:

E218 244-261-0

FEMA No.: JECFA No.:

3508 600

NAS No.:

3508

Description: Methyl 3-hydroxyhexanoate has an ethereal, wine-like, fruity, oily, aroma. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information required for evaluation (2001) Trade association guidelines: FEMA PADI: 0.352 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O3/146.19 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless to pale-yellow liquid 95% 65°C (2 mmHg)

Refractive index Solubility Specific gravity

1.410-1.440 Insoluble in water and fats 0.994-1.010

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

Usual 2.00 2.00 0.30 0.20

Max. 5.00 5.00 1.00 1.00

Food Category Gelatin, pudding Milk products Nonalcoholic beverages

Usual 0.20 0.20 0.20

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Sweet, fruity, overripe, pineapple and tropical with woody nuances. Natural occurrence: Reported found in Valencia orange juice, passion fruit juice, pineapple, strawberry fruit and jam, wood apple, soursop, mountain papaya and naranjilla fruit.

METHYL 2-HYDROXY-4-METHYLPENTANOATE Synonyms: Methyl 2-hydroxyisocaproate; Pentanoic acid, 2-hydroxy-4-methyl-, methyl ester; Methyl 2-hydroxy-4-methylpentanoate; Methyl 2-hydroxy-4-methylvalerate CAS No.: CoE No.:

40348-72-9 EEC No.: n/a EINECS No.:

©2002 CRC Press LLC

n/a 254-883-4

FEMA No.: JECFA No.:

3706 590

NAS No.:

3706

Description: Methyl 2-hydroxy-4-methylpentanoate has a sweet, fruity, musty odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.330 mg IOFI: n/a Empirical Formula/MW: C7H14O3/146.19 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 99% 72°C at 10 mmHg

Refractive index 1.425−1.435 Solubility Slightly soluble in water; soluble in fats

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

Usual 0.50 2.00 0.50 0.50

Max. 2.50 10.00 2.50 2.50

Food Category Hard candy Jam, jelly Nonalcoholic beverages

Usual 1.00 1.00 0.10

Max. 5.00 5.00 0.50

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

2-(4-METHYL-2-HYDROXYPHENYL)PROPIONIC ACID-γLACTONE Synonyms: Dimethyl-3,6-benzo-2(3H)-furanone; Furaminton CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.524200 mg Empirical Formula/MW: C10H10O2/162.19

©2002 CRC Press LLC

3863 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy Instant coffee, tea

Usual 2.00 10.00 5.00 2.00

Max. 10.00 50.00 20.00 10.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 2.00 1.00 5.00

Max. 10.00 5.00 20.00

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

α-METHYL-β-HYDROXYPROPYL α-METHYL-β-MERCAPTOPROPYL SULFIDE Synonyms: 2-Butanol, 3-[(2-Mercapto-1-methylpropyl)thio]-; 3-((2-Mercapto-1-methylpropyl)thio)-2-butanol CAS No.: CoE No.:

54957-02-7 EEC No.: 2353 EINECS No.:

2353 n/a

FEMA No.: JECFA No.:

3509 547

NAS No.:

3509

Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: Approved. Food: 0.8 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.192 mg IOFI: n/a Empirical Formula/MW: C8H16OS2/194.35 Specifications: (JECFA, 1999) Assay

99.7%

Solubility

Boiling point Refractive index

85-88°C at 0.4 mmHg 1.516-1.526

Specific gravity

Insoluble in water; soluble in alcohol; slightly soluble in fats 1.040 (d20/4)

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

Usual 0.75 0.75

Max. 0.75 0.75

Food Category Meat products Soups

Usual 0.75 0.75

Max. 0.75 0.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: Sulfureous, roasted and meaty with a burnt, savory note. Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

METHYL-α-IONONE Synonyms: α-Cetone; α-Cyclocitrylidene butanone; α-Cyclocitrylidene methyl ethyl ketone; α-n-Methylionone; Raldeine; 5-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-4-penten-3one; Methyl-alpha-ionone; 1-Penten-3-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (R(E))- (9CI); (R-(E))-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)pent-1-en-3-one; 5-(2,6,6-Trimethyl-2-cyclohexenyl)-4-penten-3-one CAS No.: CoE No.:

127-42-4 143

EEC No.: EINECS No.:

143 204-842-1

FEMA No.: JECFA No.:

2711 398

NAS No.:

2711

Description: Methyl-α-ionone has an odor similar to α-ionone, but lighter and more rounded. It has a pleasant, fruity and sweet nuance. Consumption: Annual: 128.33 lb Individual: 0.0001087 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1999) Trade association guidelines: FEMA PADI: 8.153 mg IOFI: Artificial Empirical Formula/MW: C14H22O/206.33 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Yellowish, oily liquid 90% (minimum 95% sum of methyl ionone isomers) 238°C

Refractive index

1.490-1.496 at 20°C

Specific gravity

0.921-0.930

Note: FCC (1996) has given specifications for mixture of α-, β-, γ- or α-iso and δ-isomers Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.89 40.14 6.85 16.22

Max. 2.65 45.73 20.34 19.31

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 29.02 0.24 13.43 36.38

Max. 32.63 0.32 16.33 40.98

Synthesis: By condensation of citral with methyl ethyl ketone (see methyl γ-ionone or α-isomethylionone). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Fruity, berry, woody, ionone-like with floral, jammy nuances. Natural occurrence: Not reported found in nature.

METHYL-β-IONONE Synonyms: β-Cetone; β-Cyclocitrylidene butanone; β-n-Methyionone; Raldeine; 5-(2,6,6Trimethyl-1-cyclohexen-1-yl)-4-penten-3-one; beta-Ionone, methyl-; beta-Iraldeine;

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Methyl-beta-ionone; beta-Methylionone; beta Methyl ionone; 1-Penten-3-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)- (8CI)(9CI); 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)pent-1-en3-one; 5-(2,6,6-Trimethyl-1-cyclohexenyl)-4-penten-3-one CAS No.: CoE No.:

127-43-5 144

EEC No.: EINECS No.:

144 204-843-7

FEMA No.: JECFA No.:

2712 399

NAS No.:

2712

Description: Methyl-β-ionone has an odor similar to β-ionone with a leather note. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 9.081 mg IOFI: Artificial Empirical Formula/MW: C14H22O/206.33 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless to yellow liquid 80% (sum of 4 isomers) 238-242°C

Refractive index Specific gravity

1.503-1.508 0.931-0.938

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

Usual 1.00 45.32 48.00 20.29

Max. 3.00 48.29 48.00 23.19

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 36.33 0.11 13.04 35.23

Max. 39.23 0.12 19.62 41.14

Synthesis: By condensation of citral with methyl ethyl ketone (see α-isomethylionone); it is usually present in low levels (6 to 7%) in commercial products. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

iso-METHYL-β-IONONE Synonyms: Isomethyl-β-ione; β-Isomethylionone; “delta”-methyliononoe; (4-(2,6,6-Trimethyl-3-cyclohexen-1-yl)-3-methyl-3-buten-2-one; Methyl-∆-ionone CAS No.: CoE No.:

7784-98-7 n/a

EEC No.: EINECS No.:

2145 232-074-7

FEMA No.: JECFA No.:

2713 400

NAS No.:

2713

Description: iso-Methyl-β-ionone has a light, warm, floral odor and a berry-like flavor. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 3.637 mg Empirical Formula/MW:

IOFI: Artificial

C14H22O/206.33 Specifications: (JECFA, 2000) Appearance Colorless to yellow liquid Assay 95% (sum of 4 isomers) Boiling point 232°C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.931-0.938

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

Usual 0.50 18.56 1.00 8.87

Max. 2.00 22.20 1.00 10.92

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 10.79 2.06 5.20 14.61

Max. 12.62 6.91 6.53 18.67

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

METHYL ISOBUTYRATE Synonyms: Methyl dimethylacetate; Methyl-2-methylpropanoate; Isobutyric acid, methyl ester (8CI); Methyl isobutanoate; Methyl isobutyrate; Methyl 2-methylpropionate; Propanoic acid, 2-methyl-, methyl ester (9CI) CAS No.: CoE No.:

547-63-7 287

EEC No.: 287 FEMA No.: 2694 NAS No.: 2694 EINECS No.: 208-929-5 JECFA No.: 185

Description: Methyl isobutyrate has a fruity (apple-pineapple) odor and a sweet flavor reminiscent of apricot. Consumption: Annual: 5250.00 lb Individual: 0.004449 Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 200 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 5.088 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value Appearance

1.0 (max) Colorless liquid

Refractive index Solubility

1.382-1.386 1:1 in 95% alcohol

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay Boiling point

97% of C5H10O2 90°C

Specific gravity

0.884-0.888

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 10.00 27.35 375.00 9.07

Max. 20.00 36.74 375.00 14.27

Food Category Gelatin, pudding Hard candy Nonalcoholic beverage Soft candy

Usual Max. 7.11 11.43 25.79 119.10 4.47 7.78 13.43 18.50

Synthesis: By direct esterification of methanol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: Sweet, etherial, fruity and juicy fruit. Natural occurrence: Reported found in Russian champagnes and among the volatile components of strawberry juice. Also reported found in apple juice, banana, kumquat peel oil, blueberry, melon, papaya, pineapple, strawberry, fried potato, starfruit, dill herb, cherimoya, kiwifruit, loquat, naranjilla fruit and Cape gooseberry.

2-METHYL-3-(p-ISOPROPYLPHENYL)-PROPIONALDEHYDE Synonyms: Cyclamen aldehyde; p-Isopropyl-α-methylhydrocinnamaldehyde; p-Isopropylα-methyl-phenylpropylaldehyde; α-Methyl-p-isopropylhydrocinnamaldehyde CAS No.: CoE No.:

103-95-7 133

EEC No.: EINECS No.:

133 203-161-7

FEMA No.: JECFA No.:

2743 n/a

NAS No.:

2743

Description: 2-Methyl-3-(p-isopropylphenyl)-propionaldehyde has a strong, flowery odor. Consumption: Annual: 2783.33 lb Individual: 0.002358 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1.0 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.039 mg IOFI: n/a Empirical Formula/MW: C13H18O/190.28 Specifications: (Burdock, 1997) Acid value

Not more than 5

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay

90% min (50-96%)

Specific gravity

Boiling point 270°C

©2002 CRC Press LLC

1.5030-1.5080 (1.500) at 20°C 1:1 in 80% alcohol; soluble in most common organic solvents 0.946-0.952 at 25° /25°C; 0.950 at 20°C

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

Usual 10.38 4.97 11.03 8.77

Max. 12.34 4.97 13.47 11.03

Food Category Hard candy Nonalcoholic beverage Soft candy

Usual 5.91 0.88 9.98

Max. 7.03 1.61 13.87

Synthesis: By condensation of cuminic aldehyde and propionaldehyde followed by hydrogenation in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nutmeg and starfruit.

METHYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, methyl ester (9CI); Isovaleric acid, methyl ester; Methyl isopentanoate; Methyl isovalerate; Methyl 3-methylbutanoate; Methyl 3-methylbutyrate; Methylisovalerate CAS No.: CoE No.:

226-24-1 [556-24-1] 457

EEC No.:

457

FEMA No.:

2753

EINECS No.:

n/a

JECFA No.:

195

NAS No.:

2753

Description: Methyl isovalerate has a strong, pungent, apple-like odor and a bitter flavor. This compound is also reported to have an herbaceous, fruity odor. Consumption: Annual: 108.33 lb Individual: 0.0000918 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.911 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value

2.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% 115-117°C

Specific gravity

1.413-1.416 Insoluble in water; soluble in alcohol, most fixed oils 0.852-0.857

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

Usual 4.91 0.75 7.00 22.43

Max. 10.00 30.00 18.00 33.03

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual Max. 1.00 4.00 9.59 11.55 10.00 20.00 1.20 100.00

Synthesis: By esterification of isovaleric acid with methyl alcohol at the boil in the presence of concentrated H2SO4.

©2002 CRC Press LLC

Aroma threshold values: Detection: 4.4 to 44 ppb Taste threshold values: Taste characteristics at 80 ppm: Fruity, pineapple, apple with a juicy, fruit-like nuance. Natural occurrence: Reported found in the juice of a few varieties of Florida oranges, pineapple, apple, banana, bilberry, blueberry, strawberry, melon, peas, peppermint oil, pepper, blue, gruyere and Parmesan cheese, coffee, honey, olive, mushroom, jackfruit, cherimoya, sage, custard apple, nectarine, lamb’s lettuce and Cape gooseberry.

METHYL JASMONATE Synonyms: 2-Pentenyl cyclopentanone-3-acetic acid, methyl ester; 2-(cis-Penten-2-yl)-3oxo-cyclopentatn acetic acid, methyl ester; Methyl (2-pent-2-enyl-3-oxo-1-cyclopentyl) acetate; Cyclopentaneacetic acid, 3-oxo-trans-2-(cis-2-pentenyl), methyl ester; Cyclopentaneacetic acid, 3-oxo-2-(2-pentenyl)-, methyl ester, (1R-(1alpha,2beta(Z)))- (9CI); Methyl (1R-(1alpha,2beta(Z)))-3-oxo-2-(pent-2-enyl)cyclopentaneacetate; Methyl jasmonate CAS No.: CoE No.:

1211-29-6 n/a

EEC No.: EINECS No.:

n/a 214-918-6

FEMA No.: JECFA No.:

3410 n/a

NAS No.:

3410

Description: Methyl jasmonate has a powerful, floral-herbaceous, sweet, persistent odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.062 mg IOFI: Nature Identical Empirical Formula/MW:

C13H20O3/224.30 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Refractive index

Boiling point

94°C at 0.05 mmHg

Solubility

Optical rotation

–76.5° (c = 3.5 methanol)

Specific gravity

1.4730 at 31.8°C Almost insoluble in water; soluble in alcohol and oils 1.021 at 22.6°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 0.20 0.20 0.20 0.20

Max. 1.00 1.00 1.00 1.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Max. 1.00 1.00 1.00

Synthesis: Can be isolated from jasmine oil; synthetically it can be prepared (probably in the trans-form) from muconic acid via the methyl-3-oxo-cyclopentyl acetate. Aroma threshold values: Detection: 5.7 ppm. Taste threshold values: Taste characteristics at 15 ppm: Floral, fruity, green, waxy, seedy and melon-like.

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Natural occurrence: Reportedly identified in jasmine oil (Jasminum grandiflorum L.) and in Tunisian rosemary. Also found in lemon peel oil, peppermint oil and green and fermented tea.

METHYL LAURATE Synonyms: Methyl dodecylate; Dodecanoic acid, methyl ester (9CI); Lauric acid, methyl ester (8CI); Methyl dodecanoate; Methyl n-dodecanoate; Methyl laurate; Methyl laurinate CAS No.: CoE No.:

111-82-0 377

EEC No.: EINECS No.:

377 203-911-3

FEMA No.: JECFA No.:

2715 180

NAS No.:

2715

Description: Methyl laurate has a fatty, floral odor reminiscent of wine. Consumption: Annual: <1.00 lb Individual: 0.00001026 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1.0 ppm FDA: 21 CFR 172.515, 173.315, 178.3130 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 6.802 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

94.0%

Solubility

Boiling point Melting point

261-262°C 5°C

Specific gravity

1.430-1.438 Insoluble in water; soluble in most organic solvents 0.863-0.872

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 16.82 35.00 20.00

Max. 18.70 39.00 23.00

Food Category Nonalcoholic beverages Soft candy

Usual 30.00 12.09

Max. 35.00 13.98

Synthesis: By prolonged boiling of lauric acid with methanol in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, creamy, fatty with soapy, coconut nuances. Natural occurrence: Reported found in orris absolute, strawberry, apple, bilberry, rum, coconut, grapes, melon, papaya, pineapple, blackberry, mustard, cheeses, hop oil, cognac, white wine, cocoa, oats, plumcot, elderberry juice, loquat, babaco fruit (Carica pentagona Heilborn), bourbon vanilla, mountain papaya, Chinese cabbage, mussel, Cape gooseberry and pawpaw.

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METHYL LINOLEATE (48%) METHYL LINOLENATE (52%) MIXTURE Synonyms: Methyl linolenate (52%) methyl linoleate (48%) mixture; Methyl 9,12-octadecadienoate methyl 9,12,15-octadecatrienoic acid, methyl ester, (Z,Z,Z)CAS No.: CoE No.:

977136-80-3 713

EEC No.: EINECS No.:

713 n/a

FEMA No.: JECFA No.:

3411 346

NAS No.:

3411

Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1998) Trade association guidelines: FEMA PADI: 1.784 mg IOFI: Nature Identical Empirical Formula/MW:

C19H32O2/292.47

Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless to pale-yellow liquid 60% (sum of methyl linoleate and methyl linolenate) 182°C at 3 mmHg

Refractive index

1.459-1.466

Specific gravity

0.883-0.893 at 20°C

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

Usual 2.00 10.00 2.00 2.00 2.00

Max. 10.00 70.00 10.00 10.00 10.00

Food Category Hard candy Jam, jelly Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 8.00 2.00 2.00 10.00 2.00

Max. 50.00 10.00 10.00 70.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, grape, grapefruit juice, melon, strawberries, mushroom and cassava.

METHYL MERCAPTAN Synonyms: Methanethiol; Mercaptomethane; Methanethiol (8CI)(9CI); Methylmercaptan; Methyl mercaptan; Methyl sulfhydrate; Thiomethanol; Thiomethyl alcohol; Thiols CAS No.: CoE No.:

74-93-1 475

EEC No.: EINECS No.:

475 n/a

FEMA No.: JECFA No.:

2716 508

NAS No.:

2716

Description: Methyl mercaptan has an objectionable odor of decomposing cabbage or garlic.

©2002 CRC Press LLC

Consumption: Annual: 3.33 lb Individual: 0.0003672 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Additional information needed for evaluation (2001) Trade association guidelines: FEMA PADI: 0.591 mg IOFI: Nature Identical Empirical Formula/MW: CH4S/48.1 Specifications: (JECFA, 2000) Acid value

1.0 (max) Clear liquid at < 6°C or Appearance colorless gas Assay 95% Boiling point 5.9-6.0

Refractive index 1.430−1.436 (gas); 0.894 (liquid) 2.4 g/100 ml water; soluble in alcohol, Solubility ether, organic solvents Specific gravity 0.862-1.894 (gas); 1.032-1.040 (liquid)

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

Usual 0.50 1.93 1.00 2.78

Max. 1.00 4.14 5.00 5.80

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 1.58 0.41 1.42 1.62

Max. 3.22 1.00 3.21 3.21

Synthesis: By heating an aqueous solution of potassium methyl sulfate and KHS; from sodium methyl sulfate and potassium sulfhydrate; also from methanol and hydrogen sulfide in the presence of a catalyst. Aroma threshold values: Detection: 0.02 to 4 ppb Taste threshold values: n/a Natural occurrence: Originally identified in the fresh roots of Rafanus sativus L.; reported found in the red algae of Polysiphonia fastigiata; also reported in the leaves of Coprosma foetidissima Frost. and the seeds of Brassica napus var. oleifera. Reported found in orange juice, asparagus, cabbage, kohlrabi, onion, leek, shallots, peas, potato, sauerkraut, wheat bread, cheeses, milk, cooked egg, fish, chicken, beef, pork, hop oil, beer, rum, coffee, filberts, peanuts, potato chips, durian (Durio zibethinus), mushroom, trassi, Brussels sprouts, rice, sake, sweet corn, dried bonito, cassava, shrimp, crab, scallop and squid.

METHYL o-METHOXYBENZOATE Synonyms: Dimethyl salicylate; Methyl o-anisate; o-Anisic acid, methyl ester (7CI,8CI); Benzoic acid, 2-methoxy-, methyl ester (9CI); Dimethyl salicylate; o-Methoxybenzoic acid methyl ester; 2-Methoxybenzoic acid, methyl ester; Methyl o-anisate; Methyl o-methoxybenzoate; o-Methoxy methyl benzoate; Methyl 2-methoxybenzoate; Methylsalicylate methyl ether CAS No.: CoE No.:

606-45-1 n/a

EEC No.: EINECS No.:

2192 210-063-9

FEMA No.: JECFA No.:

2717 880

NAS No.:

2717

Description: Methyl o-methoxybenzoate has a herbaceous, anise-like odor and a sweet taste reminiscent of melon. Consumption: Annual: 433.33 lb Individual: 0.0003672 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 2.685 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O3/166.18 Specifications: (Burdock, 1997) Appearance Boiling point

Low-melting solid 48-49°C; 254-255°C

Solubility

Insoluble in water; soluble in alcohol

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

Usual 2.00 15.00 3.00

Max. 10.00 40.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 12.00

Max. 12.00 30.00

Synthesis: By esterification of anisic acid with methanol; or from sodium anisate and dimethylsulfate in the presence of methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in a mushroom variety, Trametes graveolens, Vitis labrusca L. and black tea.

1-METHYL-3-METHOXY-4-ISOPROPYLBENZENE Synonyms: 3-Methyl-p-cymene; Thymol methylether; Anisole, 2-isopropyl-5-methyl-; Benzene, 2-methoxy-4-methyl-1-(1-methylethyl)- (9CI); 4-Isopropyl-3-methoxytoluene; 2-Isopropyl-5-methylanisole; 3-Methoxy-p-cymene; 2-Methoxy-4-methyl-1-(1-methylethyl)benzene; 1-Methyl-3-methoxy-4-isopropylbenzene; o-Methylthymol; Methyl thymol ether; Methyl thymyl ether; Thymol methyl ether; Thymyl methyl ether CAS No.: CoE No.:

1076-56-8 n/a

EEC No.: EINECS No.:

n/a 214-063-9

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.467 mg Empirical Formula/MW: C11H16O/164.24

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3436 n/a

NAS No.:

3436

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

Specifications: (Burdock, 1997) Boiling point Refractive index

215°C; 94-96°C at 15 mmHg 1.5062 at 20°C

Specific gravity

0.9388 at 14°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Hard candy

Usual 2.00 1.00 2.00

Max. 3.00 2.00 3.00

Food Category Meat products Nonalcoholic beverages

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: From thymol and dimethylsulfate in alkaline solution; from sodium thymolate with dimethylsulfate in water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: In the oils of French Christinium maritinium, Orhodon madai, O. hirtum, O. tenuicaule, O. japonicum albiflorum, O. pseudohirtum, O. goshizanese, Eupatorium fortunei, and Monarda punctata. Also reported found in tangerine peel oil, thyme, clove leaf, ginger and sweet marjoram.

2-METHYL-5-METHOXYTHIAZOLE Synonyms: 5-Methoxy-2-methylthiazole; 2-Methyl-5-methoxythiazole; Thiazole, 5-methoxy-2-methyl- (9CI) CAS No.: CoE No.:

38205-64-0 EEC No.: 736 EINECS No.:

36 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.255 mg Empirical Formula/MW:

3192 n/a

NAS No.:

3192

Individual: 0.00000026 mg/kg/day

IOFI: Artificial

C5H7NOS/141.18 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 4.75 0.15 2.00 2.00

Max. 8.00 0.50 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 4.45 1.17 4.00 0.50

Max. 10.50 2.67 8.00 2.00

Synthesis: Can be prepared from chloro- (or bromo-) methoxyacetaldehyde and thioacetamide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

METHYL-N-METHYLANTHRANILATE Synonyms: Dimethyl anthranilate; Methyl 2-methyl-amino-benzoate; Methyl o-methylaminobenzoate; Anthranilic acid, N-methyl-, methyl ester (8CI); Benzoic acid, 2-(methylamino)-, methyl ester (9CI); Methyl methanthranilate; 2-Methylaminomethyl benzoate; 2Methylamino methyl benzoate; Methyl methylaminobenzoate; Methyl o-(methylamino)benzoate; Methyl 2-methylaminobenzoate; Methyl 2-(methylamino)benzoate;Methyl methylanthranilate; Methyl N-methylanthranilate; N-Methyl methyl anthranilate; Methyl N-methylanthranilate; Methyl N-methyl-o-anthranilate; N-Methylanthranilic acid, methyl ester CAS No.: CoE No.:

85-91-6 n/a

EEC No.: EINECS No.:

2105 201-642-6

FEMA No.: JECFA No.:

2718 480

NAS No.:

2718

Description: Methyl-n-methylanthranilate has an orange and mandarin-peel-like odor and a musty, grape-like flavor; somewhat more berry-like than grape. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: 0 to 0.2 mg (1979) Trade association guidelines: FEMA PADI: 4.880 mg IOFI: Nature Identical Empirical Formula/MW: C9H11O2N/165.19 Specifications: (FCC, 1996) Appearance

Assay

Boiling point

Pale-yellow liquid with bluish florescence 98-101.3% of total esters as

C9H11O2N 256°C

Refractive index 1.578-1.581

Solubility

Specific gravity

1:3 in 80% alcohol, remains in solution to 10 ml; insoluble in glycerin, water; soluble in most fixed oils; slightly soluble in propylene glycol 1.126-1.132

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

Usual 3.74 17.99 25.46 16.34

Max. 7.79 32.84 91.54 29.00

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 17.12 14.75 13.50 18.10

Max. 30.47 14.75 21.56 32.17

Synthesis: By methylation of methyl anthranilate or esterification of N-methylanthranillic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mandarin essential oil and mandarin-leaves essential oil (50 to 76.5%); also reported in the oil from bulbs of Kaempferia ethelae L., in orange petitgrain, and in the oil from hyacinth flowers. Also reported found in starfruit, orange peel oil and grapefruit juice.

©2002 CRC Press LLC

S-METHYL 3-METHYLBUTANETHIOATE Synonyms: Butanethioic acid, 3-methyl-, S-methyl ester; Methanethiol isovalerate; S-Methyl 3-methylbutyrate CAS No.: CoE No.:

23747-45-7 EEC No.: n/a EINECS No.:

n/a 245-863-6

FEMA No.: JECFA No.:

3864 487

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: 0.255625 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C6H12OS/132.22 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Solubility

Assay Boiling point

95% min 157°C

Specific gravity

Insoluble in water; soluble in peanut oil and ethanol 0.935-0.940

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

Usual 0.005 1.50 0.30 0.50 0.01 0.02 0.01 0.20 0.20 0.05 0.20 0.01 0.01 0.05 0.01 0.20

Max. 0.015 7.50 5.00 1.50 0.03 0.10 0.03 0.60 0.60 0.15 5.00 0.03 0.03 5.00 0.03 1.00

Food Category Instant coffee, tea Jams, jelly Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Sweet sauce

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cheeses, fish oil and hop oil.

©2002 CRC Press LLC

Usual Max. 0.005 0.025 0.01 0.05 0.05 5.00 0.05 5.00 0.10 5.00 0.02 0.06 0.20 1.00 0.05 0.15 0.01 0.03 0.01 0.03 0.01 0.10 200.00 10,000.00 0.50 1.50 0.01 5.00 0.05 5.00

METHYL 3-METHYL-1-BUTENYL DISULFIDE CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3865 571

Description: Methyl 3-methyl-1-butenyl disulfide has a powerful odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.064121 mg Specifications: (JECFA, 2000) Appearance

Pale-yellow liquid

Solubility

Assay Refractive index

97% 1.380-1.390

Specific gravity

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Soluble in alcohols and oils; slightly soluble in water 0.830-0.835

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatin, pudding Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors Soups

Usual 0.40 0.20 5.00 0.02

Max. 4.00 2.00 5.00 5.00

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

METHYL-2-METHYLBUTYRATE Synonyms: Methyl-2-methylbutanoate; Methyl methylethylacetate; Butanoic acid, 2methyl-, methyl ester; Methyl 2-methylbutyrate CAS No.: CoE No.:

868-57-5 2085

EEC No.: EINECS No.:

2085 212-778-0

FEMA No.: JECFA No.:

2719 205

NAS No.:

2719

Description: Methyl-2-methylbutyrate has a sweet, fruity, apple-like odor and an apple-like taste at low concentrations. Consumption: Annual: 1316.67 lb Individual: 0.001115 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 12.501 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16

©2002 CRC Press LLC

Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Almost colorless liquid

Solubility

Assay Boiling point

92% of C6H12O2 115°C

Specific gravity

1.393-1.397 Insoluble in water; soluble in alcohol, most fixed oils 0.879-0.883

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

Usual 3.89 47.00 216.30 35.82

Max. 12.06 61.98 216.30 51.22

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 30.32 20.00 24.70 36.38

Max. 37.31 20.00 29.07 51.13

Synthesis: A mixture of esters including methyl-2-methylbutyrate is obtained from isobutene, CO and methanol under pressure, or from butene, CO and an acid catalyst under pressure. Aroma threshold values: Detection: 0.92 to 4.4 ppb Taste threshold values: Taste characteristics at 5 ppm: Fruity, sweet, tutti-frutti, berry, ripe and pineapple. Natural occurrence: The levorotatory and the racemic forms are known. Reported found in fresh strawberry juice, apple, apricot, sour cherry, melon, pineapple, peas, baked potato, peppermint oil, spearmint oil, thymus, durian (Durio zibethinus), olive, mushroom, starfruit, prickly pear, dill herb, cashew apple, cherimoya, loquat, mountain papaya, Cape gooseberry and rooibus tea (Aspalathus linearis).

2-METHYL-2-(METHYLDITHIO)PROPANAL Synonyms: 2-(Methyldithio)isobutyraldehyde; Propanal, 2-methyl-2-(methyldithio)CAS No.: CoE No.:

67952-60-7 EEC No.: n/a EINECS No.:

n/a 267-914-1

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.100160 mg Empirical Formula/MW:

3866 580

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H10OS2/150.26 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

95% min

Solubility

Boiling point

46° C at 1 mmHg

Specific gravity

©2002 CRC Press LLC

1.512-1.522 Soluble in alcohol and oils; slightly soluble in water 1.095-1.100

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Condiments, relish Frozen dairy Gravies Meat products

Usual 0.10 0.10 0.10 0.10 0.10

Max. 1.00 0.20 0.50 0.20 1.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Soft candy Soups

Usual Max. 0.10 0.50 0.50 5.00 500.00 500.00 0.10 0.50 0.50 5.00

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

METHYL 2-METHYL-3-FURYL DISULFIDE Synonyms: Furan, 2-methyl-3-(methyldithio)-; Disulfide, 2-methyl-3-furyl methyl; Methyl 2-methyl-3-furyl disulfide; 2-Methyl-3-(methyldithio)furan CAS No.: CoE No.:

65505-17-1 EEC No.: n/a EINECS No.:

n/a 265-797-1

FEMA No.: JECFA No.:

3573 n/a

NAS No.:

3573

Description: Methyl 2-methyl-3-furyl disulfide has a roast meat odor. Consumption: Annual: 8.33 lb Individual: 0.0000076 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.131 mg IOFI: n/a Empirical Formula/MW: C6H8OS2/160.25 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Liquid 97.7%; 2% bis(2-methyl-3furyl) disulfide 72.5-75°C at 5.5 mmHg

Refractive index Solubility Specific gravity

1.5718 at 20°C Insoluble in water, soluble in fat 1.205 at 25°C

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

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Nut products Snack foods Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sulfureous, meaty, vegetative, brothy, and savory with a metallic nuance. Natural occurrence: Reported found in hydrogenated vegetable oil and coffee.

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S-METHYL 4-METHYLPENTANETHIOATE Synonyms: Pentanethioic acid, 4-methyl, S-methyl ester CAS No.: CoE No.:

53966-59-9 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3867 488

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Scheduled to be evaluated (2001) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H10OS/118.20 Specifications: (JECFA, 2000) Appearance Assay

Colorless to pale-yellow liquid 95% min

Solubility Specific gravity

Soluble in oil and alcohol 0.832-0.837

Reported uses (ppm): (FEMa, 1998) Food Category Baked goods Breakfast cereal Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fish oil, hop oil and beer.

METHYL 2-METHYLPENTANOATE Synonyms: Methyl 2-methylvalerate; Methyl 2-methylpentanoate; Methyl 2-methylvalerate; Pentanoic acid, 2-methyl-, methyl ester CAS No.: CoE No.:

2177-77-7 n/a

EEC No.: EINECS No.:

n/a 218-543-9

FEMA No.: JECFA No.:

3707 213

NAS No.:

3707

Description: Methyl 2-methylpentanoate has a sweet fruity, maple, hazelnut and strawberry odor. Consumption: Annual: 0.333 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.031 mg Empirical Formula/MW:

IOFI: n/a

C7H14O2/130.19 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Pale-yellow liquid 99.9% 45°C at 0.20 mmHg

Refractive index Solubility Specific gravity

1.4012 at 20°C Insoluble in water; miscible in fat 0.8809 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Gelatin, pudding

Usual 0.10 0.10 0.30 0.10 0.10

Max. 0.25 0.50 1.00 0.25 0.25

Food Category Hard candy Nonalcoholic beverages Nut products Snack foods Soft candy

Usual 0.20 0.10 0.10 0.20 0.10

Max. 0.50 0.25 0.25 0.50 0.25

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Fruity, green apple, grape, banana, tutti-frutti and melon. Natural occurrence: Reported found in baked potato.

METHYL 2-METHYLTHIOBUTYRATE Synonyms: Butanethioic acid, 2-methyl-, S-methyl ester; Methylthio 2-methylbutryate; S-Methyl-2methylbutathionate CAS No.: CoE No.:

42075-45-6 [51534-66-8] n/a

EEC No.:

n/a

FEMA No.:

3708

EINECS No.:

n/a

JECFA No.:

486

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information needed for safety evaluation (1999) Trade association guidelines: FEMA PADI: 0.018 mg Empirical Formula/MW:

NAS No.:

3708

Individual: n/a

IOFI: n/a

C6H12OS/132.22 Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 99%

Boiling point 153°C Solubility Insoluble in water; soluble in fats and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting

Usual 0.10

Max. 0.30

Food Category Imitation dairy

Usual 0.10

Max. 0.30

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Frozen dairy Gelatin, pudding Hard candy

Usual 0.10 0.20 0.30

Max. 0.30 0.50 0.50

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.10

Max. 0.50 0.30

(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 cheese.

METHYL-4-(METHYLTHIO)BUTYRATE Synonyms: Mixture of methyl 9,12-octadecadienoate and methyl 9,12,15-octadecatrienoate; Methyl γ-methyl mercapto butyrate CAS No.: CoE No.:

53053-51-3 EEC No.: 11526 EINECS No.:

n/a 258-328-7

FEMA No.: JECFA No.:

3412 474

NAS No.:

3412

Description: Methy-4-(methythio)butyrate has a sweet, cheesy odor in dilute solution. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.473 mg IOFI: Artificial Empirical Formula/MW: C5H12O2S/148.22 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay

98%

Solubility

Boiling point 52°C at 3 mmHg; 110°C at 20 mmHg

Specific gravity

1.467-1.477 Insoluble in water; soluble in alcohol 0.953-0.957

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

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Soups

Synthesis: n/a Aroma threshold values: Detection: 133 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple.

©2002 CRC Press LLC

Usual 10.00

Max. 10.00

2-METHYL-3-(METHYLTHIO)FURAN Synonyms: Dimethylthiofurane; Furan, 2-methyl-3-(methylthio)CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3949 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.009434 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C6H8OS/128.19 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Cheese Condiment, relish Fish products Gravies Imitation dairy Meat products

Usual 0.02 0.005 0.001 0.03 0.03 0.005 0.05

Max. 0.20 0.05 0.01 0.30 0.30 0.05 0.50

Food Category Milk products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soups

Usual 0.005 0.05 0.003 0.003 0.05 0.03 0.03

Max. 0.05 0.50 0.03 0.03 0.50 0.30 0.30

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-3-METHYLTHIOPROPIONATE Synonyms: Methylmercaptomethylpropionate; Methyl-β-methylmercaptopropionate; Methylβ-methylthiopropionate; β-Methylthiopropionic acid, methyl ester; Methyl beta-methylmercaptopropionate; Methyl 3-(methylthio)propanoate; Methyl beta-methylthiopropionate; Methyl 3methylthiopropionate; Methyl 3-(methylthio)propionate; Propanoic acid, 3-(methylthio)-, methyl ester (9CI); Propionic acid, 3-(methylthio)-, methyl ester (8CI) CAS No.: CoE No.:

13532-18-8 EEC No.: 428 EINECS No.:

428 236-883-6

FEMA No.: JECFA No.:

2720 472

NAS No.:

2720

Description: Methyl-3-methylthiopropionate has an extremely powerful, penetrating, sweet odor, onion-like at high concentrations and a sweet pineapple flavor at high dilutions. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a

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FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.835 mg Empirical Formula/MW:

IOFI: Nature Identical

C4H10O2S/134.19 Specifications: (FCC, 1996) Acid value Appearance Assay

1.0 Colorless to pale-yellow liquid 97% of C4H10O2S

Boiling point Refractive index Specific gravity

74−78°C 1.462−1.468 1.069−1.078

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

Usual 0.10 3.80 2.47 0.10 2.68

Max. 0.50 6.95 3.14 1.00 5.61

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.25 1.78 0.10 1.57 3.81

Max. 6.67 2.49 0.76 3.49 7.15

Synthesis: Obtained in 84% yields by reacting with CH3SH; the corresponding acid also has been synthesized. Aroma threshold values: Detection: 180 ppb Taste threshold values: Taste characteristics at 5 ppm: Vegetative, radish and horseradish. Natural occurrence: Reported found in pineapple fruit, white wine, melon and naranjilla fruit.

2-METHYL-3 (or 5 or 6)-METHYLTHIOPYRAZINE Synonyms: (a) 2- Methyl-3-methylthiopyrazine; (b) 2-Methyl-5-methylthiopyrazine; (c) 2Methyl-6-methylthiopyrazine; (Methylthio) methylpyrazine; Methyl(methylthio)pyrazine; (Methylthio)(methyl)pyrazine; 2-Methyl-(3 or 5 or 6)-(methylthio)pyrazine (mixture of isomers); Pyrazine, methyl(methylthio)- (9CI) CAS No.: CoE No.:

2882-20-4 EEC No.: [67952-65-2] 2290 EINECS No.:

2290

FEMA No.:

3208

220-736-8

JECFA No.:

n/a

NAS No.:

3208

Description: 2-Methyl-3(or 5 or 6)-methylthiopyrazine has a roasted almond, hazelnut aroma. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 4 ppm FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.663 mg Empirical Formula/MW:

IOFI: Artificial

C8H8N2S/140.21

Specifications: (Burdock, 1997) (a): 84(14), 93(14), 94(10), 106(18), 107(31), 125(27), 140(100)

Appearance

Colorless liquid

Mass spectra

Assay

C: 51.40%; H: 5.75%; N: 19.98%; S: 22.87%

Refractive index 1.579-1.53

Boiling point

105-106°C at 12 mmHg

Solubility

Soluble in 1 part 70% alcohol or 5 parts 50% alcohol

IR spectra

(a): 9.15, 7.37, 7.26, 9.07, 8.53, 9.40, 11.88 µ

Specific gravity

1.142-1.145

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

Usual 0.10 3.23 0.50 1.32

Max. 0.50 4.33 1.00 1.50

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 1.05 0.34 1.13 2.14

Max. 1.25 1.00 1.25 2.33

Synthesis: From 2-methylchloropyrazine; a mixture of 2-methyl-3-methylthiopyrazine, 2-methyl-5-methylthiopyrazine, and 2-methyl-6-methylthiopyrazine is obtained. Aroma threshold values: Detection: 4 to 60 ppb Taste threshold values: Taste characteristics at 1 ppm: Nutty, roasted and earthy with coffee and corn nuances. Natural occurrence: Not reported found in nature.

METHYL-4-METHYLVALERATE Synonyms: Methyl isobuterylacetate; Methyl isocaproate; Methyl-4-methyl pentanoate; Methyl 4-methylpentanoate; Methyl 4-methylvalerate; Pentanoic acid, 4-methyl-, methyl ester (9CI) CAS No.: CoE No.:

2412-80-8 322

EEC No.: EINECS No.:

322 219-320-9

FEMA No.: JECFA No.:

2721 216

NAS No.:

2721

Description: Mehtyl-4-methylvalerate has a sweet, pineapple-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 10.601 mg Empirical Formula/MW:

IOFI: Nature Identical

C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

97%

Solubility

Boiling point

142-143°C

1.421-1.406 Insoluble in water; soluble in alcohol and most fixed oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 40.00 60.00 36.50

Max. 46.50 65.00 40.50

Food Category Nonalcoholic beverages Soft candy

Usual 25.00 40.00

Max. 30.00 48.00

Synthesis: From isocapric acid and methanol at the boil in the presence of H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, sweet, banana, pineapple, apple-like with ripe, candy nuances. Natural occurrence: Reported found in pineapple and strawberry.

METHYL MYRISTATE Synonyms: Methyl n-tetradecanoate; Methyl myristate; Methyl tetradecanoate; Myristic acid, methyl ester (8CI); Tetradecanoic acid, methyl ester (9CI) CAS No.: CoE No.:

124-10-7 387

EEC No.: EINECS No.:

387 204-680-1

FEMA No.: JECFA No.:

2722 183

NAS No.:

2722

Description: Methyl myristate has a faint onion, honey and orris-like odor and a corresponding flavor at trace levels. Consumption: Annual: 883.33 lb Individual: 0.0007485 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 139.073 mg IOFI: Nature Identical Empirical Formula/MW: C15H30O2/242.41 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid or white, waxy solid

Refractive index

Assay

98%

Solubility

Boiling point Melting point

295-300°C 18-22°C

Specific gravity

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1.435-1.4875 Insoluble in water; soluble in alcohol and most fixed oils 0.870 at 15.5°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual Max. 979.10 1077.00 9.00 11.00 3.60 4.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 65.52 65.52 4.05 5.05 685.50 979.30

Synthesis: By direct esterification of methanol with myristic acid in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in violet roots, apple, banana, bilberry, grapes, papaya, blackberry, strawberry, chive, tomato, cheeses, milk powder, smoked fish, cocoa, tea, coconut oil, passion fruit, beans, mushroom, Bantu beer, plum and apple brandy, rhubarb, buckwheat, bourbon vanilla, mountain papaya, cooked shrimp, turnip, Chinese cabbage, clam, mussel, Cape gooseberry and pawpaw.

1-METHYLNAPHTHALENE Synonyms: α-Methylnaphthalene; alpha-Methylnaphthalene; 1-Methylnaphthalene; Naphthalene, alpha-methyl; Naphthalene, 1-methyl- (8CI)(9CI) CAS No.: CoE No.:

90-12-0 n/a

EEC No.: EINECS No.:

n/a 201-966-8

FEMA No.: JECFA No.:

3193 n/a

NAS No.:

3193

Description: 1-Methylnaphthalene has an earthy, phenolic odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.064 mg IOFI: Nature Identical Empirical Formula/MW: C11H10/142.20 Specifications: (Burdock, 1997) Appearance

Oily liquid

Refractive index

Boiling point

244°C; 110°C at 12 mmHg; 107.4°C at 10 mmHg

Solubility

Congealing point Melting point

−22°C −22°C

Specific gravity

1.6170 at 20°C Insoluble in water; soluble in benzene; very soluble in alcohol and ether 1.0202 at 20°C

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

Usual 0.30 0.30

Max. 2.00 1.00

Food Category Nonalcoholic beverages Soft candy

Synthesis: Generally obtained from coal tar and petroleum oils. Aroma threshold values: Detection: 7.5 to 20 ppb

©2002 CRC Press LLC

Usual 0.30 0.30

Max. 1.00 1.00

Taste threshold values: Taste characteristics at 1 ppm: Naphthyl-like with a medicinal nuance. Natural occurrence: Reported found in apple, grape, peach, strawberry, onion, peas, bell pepper, gruyere and Parmesan cheese, milk, white wine, cocoa, coffee, tea, filberts, peanuts, oats, soybeans, Japanese plum, beans, starfruit, trassi, tamarind, rice, buckwheat, wild rice, endive, nectarine, lamb’s lettuce, okra, crayfish and rooibus tea (Aspalathus linearis). Methylnaphthalene was identified as a volatile component of cassava, roasted filberts and nectarines. Assorted types of lima, pinto, red kidney, black, navy and mung beans, soybeans, split peas and lentils were found to contain 1-methylnaphthalene at concentrations ranging from 2.8 to 49.2 ppb.

METHYL β-NAPHTHYL KETONE Synonyms: 2'-Acetonaphthone; 2-Acetylnaphthalene; Methyl naphthyl ketone; β-Naphthyl methyl ketone; beta-Acetonaphthalene; Acetonaphthone; beta-Acetonaphthone; 2'-Acetonaphthone (8CI); beta-Acetylnaphthalene; Ethanone, 1-(2-naphthalenyl)- (9CI); Ketone, methyl 2-naphthyl; Methyl beta-naphthyl ketone; Methyl 2-naphthyl ketone; beta-Methyl naphthyl ketone; 1-(2-Naphthalenyl)ethanone; 2-Naphthyl methyl ketone; Oranger cyrstals CAS No.: CoE No.:

93-08-3 147

EEC No.: EINECS No.:

147 202-216-2

FEMA No.: JECFA No.:

2723 811

NAS No.:

2723

Description: Methyl β-napthyl ketone has an odor suggestive of orange blossom and a strawberry-like flavor. Consumption: Annual: 133.33 lb Individual: 0.001129 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not allocated. Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.166 mg IOFI: Artificial Empirical Formula/MW: C12H10O/170.21 Specifications: (FCC, 1996) Appearance

White or nearly white crystalline solid

Assay

99% of C12H10O

Boiling point

300°C

Solidification point

Not less than 53°C

Solubility

1 g in 5 ml of 95% alcohol; insoluble in glycerin; soluble in most fixed oils; slightly soluble in propylene glycol

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

©2002 CRC Press LLC

Usual 0.10 0.31 204.90 0.31

Max. 0.49 0.77 253.40 0.97

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.29 43.32 0.36 0.40

Max. 0.75 43.32 0.94 0.98

Synthesis: Prepared by Friedel-Crafts reaction of naphthalene, acetyl chloride and AlCl3. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL NICOTINATE Synonyms: 3-Carbomethoxypyridine; Methylnicotinate; Methyl nicotinate; Methyl 3pyridinecarboxylate; Nicotinic acid, methyl ester (8CI); 3-Pyridinecarboxylic acid, methyl ester (9CI) CAS No.: CoE No.:

93-60-7 n/a

EEC No.: EINECS No.:

n/a 202-261-2

FEMA No.: JECFA No.:

3709 n/a

NAS No.:

3709

Description: Methyl nicotinate has a fresh, sweet, carmellic nutty odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 310.545 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.321 mg IOFI: n/a Empirical Formula/MW: C7H7NO2/137.14 Specifications: (Burdock, 1997) Appearance Assay

White, crystalline solid 99.9%

Melting point Solubility

41°C Slightly soluble in water; soluble in fat

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

Usual 2.00 8.00 2.00 2.00

Max. 10.00 40.00 10.00 10.00

Food Category Hard candy Jam, jelly Nonalcoholic beverages

Usual 4.00 4.00 0.40

Max. 20.00 20.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in ground coffee, roasted filberts, guanabana (Annona muicata L.), roasted peanuts, wild strawberries. vanilla bean, papaya, guava, plum, beer cognac, soursop, malt, wort, bourbon vanilla and mountain papaya.

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METHYL NONANOATE Synonyms: Methyl nonanoate; Methyl pelargonate; Nonanoic acid, methyl ester; Pelargonic acid methyl ester CAS No.: CoE No.:

1731-84-6 389

EEC No.: EINECS No.:

389 217-052-7

FEMA No.: JECFA No.:

2724 179

NAS No.:

2724

Description: Methyl nonanoate has a wine and coconut-like odor. Below 10 ppm it has a sweet, coconut-like flavor. Consumption: Annual: 1.67 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.225 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance

Colorless oily liquid

Refractive index

Assay

96%

Solubility

Boiling point

213.5−214°C

Specific gravity

1.419-1.428 Insoluble in water; soluble in alcohol and ether 0.870-0.879

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

Usual 3.00 12.50 8.57

Max. 5.00 17.00 13.57

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 12.90 8.50 8.00

Max. 15.26 11.25 12.13

Synthesis: By heating pelargonic acid with methyl alcohol in the presence of concentrated sulfuric acid and subsequent rectification; or by hydrogenation of 1,5-octadien-carboxylic acid methyl ester using palladium chloride in methanol solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 10 ppm: Winey, waxy, green, celery and pear with an unripe fruit nuance. Natural occurrence: Reported found in orris derivatives, apple, banana, blackberry, baked potato, blue cheeses, beef fat, hop oil, white wine, starfruit, prickly pear, wort, bourbon vanilla, mountain papaya, spineless monkey orange and rooibus tea (Aspalathus linearis).

4-METHYLNONANOIC ACID Synonyms: 4-Methylpelargonic acid; 4-Methylnonanoic acid; 4-Methylnonan-1-oic acid; Nonanoic acid, 4-methylCAS No.: CoE No.:

45019-28-1 EEC No.: 11925 EINECS No.:

n/a 256-180-8

FEMA No.: JECFA No.:

3574 274

NAS No.:

3574

Description: 4-Methylnonanoic acid has a costus, animal odor. Consumption: Annual: 28.33 lb Individual: 0.00002401 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (1997) Trade association guidelines: FEMA PADI: 0.407 mg Empirical Formula/MW: C10H20O/172.26 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% 292−293°C

Refractive index Solubility Specific gravity

IOFI: n/a

1.433−1.44 Insoluble in water 0.900−0.909 (20°/20°)

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

Usual 2.00 0.30 1.00 1.00

Max. 10.00 2.5 5.00 5.00

Food Category Milk products Snack foods Soups

Usual 1.00 2.00 0.30

Max. 5.00 10.00 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cooked mutton fat, Romano cheese, sheep and goat cheese and raw and cooked mutton.

METHYL-2-NONENOATE Synonyms: Neofolione CAS No.: CoE No.:

111-79-5 n/a

EEC No.: EINECS No.:

2099 203-908-7

FEMA No.: JECFA No.:

2725 n/a

NAS No.:

2725

Description: Methyl-2-nonenoate has a characteristic violet-like odor. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.002536 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O2/170.25 Specifications: (Burdock, 1997) Appearance

Colorless or light-yellow liquid

Assay 95% Refractive index 1.440-1.4440 at 20°C

©2002 CRC Press LLC

1:4 in 70% alcohol; insoluble in water Specific gravity 0.893-0.898 at 25°C

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 24.70 33.00 31.25

Max. 41.00 38.00 33.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 7.47 10.07 13.73

Max. 7.47 11.07 13.73

Synthesis: Obtained in quantitative yields by treating methyl β-chlorocaproate with sodium acetate, or by dehydrogenating the corresponding saturated ester. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Green, waxy, oily, fruity, watermelon rind, pear- and apple-like. Natural occurrence: No data found.

METHYL 3-NONENOATE Synonyms: 3-Nonenoic acid, methyl ester; Methyl 3-nonenoate; Methyl non-3-enoate; 3-Nonenoic acid, methyl ester (8CI)(9CI) CAS No.: CoE No.:

13481-87-3 EEC No.: n/a EINECS No.:

n/a 236-786-9

FEMA No.: JECFA No.:

3710 340

NAS No.:

3710

Description: Methyl 3-nonenoate has a watermelon-like odor. Consumption: Annual: 1483.33 lb Individual: 0.001257 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information needed for evaluation (2001) Trade association guidelines: FEMA PADI: 0.343 mg IOFI: n/a Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1998) Appearance Refractive index

Clear, colorless liquid 1.432-1.442

Solubility Specific gravity

Insoluble in water 0.880-0.900 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices

Usual 2.00 8.00 2.00 1.00

Max. 15.00 25.00 15.00 5.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hop oil and guava.

©2002 CRC Press LLC

Usual 3.00 0.50 2.00

Max. 15.00 2.00 15.00

METHYL 2-NONYNOATE Synonyms: Methyl octine carbonate; Methyl octyne carbonate; Methyl 2-nonynoate; Methyl non-2-ynoate; Methyl octinecarbonate; 2-Nonynoic acid, methyl ester (8CI)(9CI); Octynecarboxylic acid, methyl ester CAS No.: CoE No.:

111-80-8 479

EEC No.: EINECS No.:

479 203-909-2

FEMA No.: JECFA No.:

2726 n/a

NAS No.:

2726

Description: Methyl 2-nonynoate has a characteristic violet-like odor and a sweet taste reminiscent of fresh peach, unripe banana and cucumber peel. Consumption: Annual: 106.67 lb Individual: 0.00009093 mg/kg/day Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.545 mg IOFI: Artificial Empirical Formula/MW: C10H16O2/168.24 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

232°C; 122°C at 20 mmHg; 220°C Refractive index 1.448-1.450 at 20°C (1.4515)

Boiling point

Specific gravity

Insoluble in water; soluble in alcohol 0.916-0.918 at 20°C; 0.932 at 15.5°C

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

Usual 0.10 2.64 18.86 1.44

Max. 1.00 4.89 29.82 4.18

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 4.15 1.05 1.40

Max. 2.07 4.45 2.34 5.14

Synthesis: From 2-octene by way of 1-octyne and octyne carboxylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYLOCTANAL Synonyms: Methyl hexyl acetaldehyde; Methylhexylacetaldehyde; alpha-Methyloctanal; 2-Methyloctanal; Octanal, 2-methyl- (8CI)(9CI) CAS No.: CoE No.:

7786-29-0 113

EEC No.: EINECS No.:

113 232-093-0

FEMA No.: JECFA No.:

2727 270

NAS No.:

2727

Description: 2-Methyloctanal has a delicate, floral odor, rose- or lily-like. Consumption: Annual: <1.00 lb Individual: 0.00001403 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm

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FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.421 mg IOFI: Artificial Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 1998) Appearance

Colorless oily liquid

Solubility

Boiling point Refractive index

82-83°C at 20 mmHg 1.423 at 14°C

Specific gravity

Soluble in alcohol and most fixed oils; insoluble in water 0.841 at 0°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 5.10 10.00 6.00

Max. 6.20 12.00 7.15

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.25

Max. 5.00 7.90

Synthesis: By heating methoxymethyl hexyl carbinol with oxalic acid or with anhydrous formic acid; also from hexanal and propionic aldehyde, Darzen’s synthesis of reacting methyl hexyl ketone and ethyl chloroacetate with sodium ethylate; the resulting ester is then hydrolyzed to the acid and this is heated under vacuum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL OCTANOATE Synonyms: Methyl octoate; Methyl octylate; Caprylic acid methyl ester; Methyl caprylate; Methyl octanoate; Methyl n-octanoate; Methyl octylate; Octanoic acid, methyl ester (8CI)(9CI) CAS No.: CoE No.:

111-11-5 398

EEC No.: EINECS No.:

398 203-835-0

FEMA No.: JECFA No.:

2728 173

NAS No.:

2728

Description: Methyl octanoate has a powerful, winey, fruity and orange-like odor and an oily, somewhat orange taste. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.543 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24

©2002 CRC Press LLC

Specifications: (JECFA, 1997) Acid value Appearance Assay Boiling point

1.0 (max) Colorless, oily liquid 95% (min) 194-195°C

Refractive index Solubility Specific gravity

1.413-1.422 Insoluble in water; soluble in alcohol 0.875-0.890

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

Usual 0.10 24.44 12.08

Max. 1.00 34.12 20.46

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 18.47 3.96 15.21

Max. 21.48 6.94 25.13

Synthesis: From coconut fatty acids by alcoholysis in the presence of gaseous HCl. Aroma threshold values: Detection: 200 to 870 ppb Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, waxy, aldehydic, citrus and fatty. Natural occurrence: Reported found in apples, apricot, orange juice, pineapple, pear, strawberry, citrus peel oils, grapes, papaya, blackberry, kohlrabi, peas, potato, tomato, clove bud, pepper, many cheeses, butter, hop oil, cognac, rum, cider, grape wines, black tea, durian (Durio zibethinus), olive, passion fruit, plum, plumcot, mushrooms, starfruit, fruit brandies, quince, soursop, wort, cherimoya, kiwifruit, mountain papaya, custard apple, nectarine, naranjilla, lamb’s lettuce, mussel, Cape gooseberry, spineless monkey orange, pawpaw and rooibus tea (Aspalathus linearis).

4-METHYLOCTANOIC ACID Synonyms: Octanoic acid, 4-methyl-; 4-Methyloctanoic acid; Octanoic acid, 4-methyl(9CI) CAS No.: CoE No.:

54947-74-9 EEC No.: 11926 EINECS No.:

n/a 259-404-2

FEMA No.: JECFA No.:

3575 271

NAS No.:

3575

Description: 4-Methyloctanoic acid has a fatty, musty, plastic odor. This compound is also reported to have a goat, costus, mutton odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.030 mg IOFI: n/a Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 2000) Appearance Assay Bioloing point

Clear, colorless liquid 90% 149°C (22 mmHg)

©2002 CRC Press LLC

Refractive index Specific gravity

1.433-1.440 0.900-0.909 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Frozen dairy Gelatin, pudding Gravies

Usual 0.30 0.15 0.05 0.05

Max. 3.00 3.00 0.15 0.15

Food Category Meat products Milk products Snack foods Soups

Usual 0.10 0.30 1.00 0.05

Max. 0.50 3.00 3.00 0.15

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fatty, waxy, creamy and lactonic with metallic nuances. Natural occurrence: Reported found in cooked mutton fat, raw and cooked mutton, blue, cheddar Parmesan, provolone and Romano cheeses.

2-METHYL-2-OCTENAL Synonyms: 2-Octenal, 2-methylCAS No.: CoE No.:

49576-57-0 EEC No.: [73757-27-4] n/a EINECS No.:

n/a

FEMA No.:

3711

256-386-8

JECFA No.:

n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.052 mg Empirical Formula/MW:

NAS No.:

3711

Individual: n/a

IOFI: n/a

C9H16O/140.23 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 96% (mixture of cis- and transisomers) 70-75°C at 8 mmHg

Refractive index Solubility Specific gravity

1.4548 at 20°C Insoluble in water, slightly soluble in fat 0.8766 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiment, relish Fats, oils Fish products Frozen dairy Gravies

Usual 0.15 0.05 0.20 0.05 0.10 0.10 0.15 0.10

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

©2002 CRC Press LLC

Max. 1.00 0.50 1.00 0.50 0.50 0.50 1.50 1.00

Food Category Imitation dairy Meat products Milk products Nut products Seasonings, flavorings Snack foods Soups

Usual 0.10 0.15 0.10 0.10 0.01 0.50 0.10

Max. 0.50 1.50 0.50 0.50 0.10 1.50 1.00

Taste threshold values: n/a Natural occurrence: Reported found in cooked liver.

METHYL-cis-4-OCTENOATE Synonyms: Methyl cis-4-octenoate; Methyl (Z)-oct-4-enoate; (Z)-Methyl 4-octenoate; cis4-Octenoic acid, methyl ester; 4-Octenoic acid, methyl ester, (Z)- (8CI)(9CI) CAS No.: CoE No.:

21063-71-8 EEC No.: 10834 EINECS No.:

n/a 244-188-4

FEMA No.: JECFA No.:

3367 337

NAS No.:

3367

Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Additional information required for evaluation (2000) Trade association guidelines: FEMA PADI: 0.442 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 1998) Boiling point

72°C at 11 mmHg

Solubility

Soluble in ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: From cis-4-octenoic acid ethyl ester and methanol in the presence of sodium catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pineapple, starfruit and pawpaw.

METHYL trans-2-OCTENOATE Synonyms: Methyl (E)-2-octenoate; 2-Octenoic acid, methyl ester, (E)-; Methyl trans-2octenoate; Methyl (E)-oct-2-enoate CAS No.: CoE No.:

2396-85EEC No.: 2[7367-81-9] n/a EINECS No.:

n/a

FEMA No.:

3712

219-259-8

JECFA No.:

n/a

NAS No.:

n/a

Description: Methyl trans-2-octenoate has a fruity green odor. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

JECFA: n/a Trade association guidelines: FEMA PADI: 0.290 mg Empirical Formula/MW:

IOFI: n/a

C9H10O2/156.23 Specifications: (Burdock, 1997) Appearance Assay

Colorless liquid 90%; 10% methyl trans-3-octenoate

Boiling point Refractive index

80°C at 12 mmHg 1.4399 at 20°C

Reported uses (ppm): )FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fruit ices

Usual 0.60 1.50 0.60 0.50

Max. 3.00 7.50 3.00 2.50

Food Category Gelatin, pudding Hard candy Milk products Nonalcoholic beverages

Usual 0.60 1.50 0.50 0.30

Max. 3.00 7.50 2.50 1.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fruity, green, sweet, waxy with a fresh tropical note. Natural occurrence: Reported found in stored hops, matsutake, Bartlett pears, soursop, hop oil and mountain papaya.

(E)-7-METHYL-3-OCTEN-2-ONE Synonyms: trans-7-Methyl-3-octen-2-one; 3-Octen-2-one, 7-methyl CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3868 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: 0.153477 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O/140.22 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal

Usual 0.20 0.20

Max. 1.00 1.00

Food Category Milk products Nonalcoholic beverages Nut products

Usual 0.20 0.10 0.20

Max. 1.00 1.00 2.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Cheese Condiment, relish Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatin, pudding Gravies Imitation dairy Instant coffee, tea Meat products

Usual 0.20 0.20 0.20 0.20 0.30 0.10 0.30 0.10 0.10 0.20 0.20 0.10 0.30

Max. 2.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 2.00 1.00 1.00 2.00

Food Category Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 0.20 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.20 0.20 0.10

Max. 1.00 1.00 1.00 2.00 1.00 2.00 2.00 1.00 2.00 1.00 1.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in skim milk powder.

METHYL-2-OCTYNOATE Synonyms: Methyl heptine carbonate; Methyl heptyne carbonate; Methyl-n-hept-1-yne-1carboxylate CAS No.: CoE No.:

111-12-6 n/a

EEC No.: EINECS No.:

481 203-836-6

FEMA No.: JECFA No.:

2729 n/a

NAS No.:

2729

Description: Methyl-2-octynoate has a odor similar to violets on dilution. If concentrated, it has a powerful and unpleasant odor. This compound has a wine-berry flavor (muscatel). Consumption: Annual: 616.67 lb Individual: 0.0005225 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.506 mg IOFI: n/a Empirical Formula/MW: C9H14O2/154.21 Specifications: (FCC, 1996) Acid value Appearance

Assay

Not more than 1 Colorless to slightly yellow liquid 98% of C9H14O2

Chlorinated compounds

Passes test

Refractive index

1.446-1.449

Solubility

1:5 in 70% alcohol; soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (FCC, 1996) Boiling point

217°C

0.919-0.924 at 25°/25°C; 0.9275-0.9375 at 15°/15°C

Specific gravity

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatin, pudding

Usual 0.09 6.16 1.97 5.68 4.84

Max. 0.33 8.40 32.02 7.42 6.25

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.25 0.30 3.52 4.00

Max. 0.66 0.30 5.03 6.70

Synthesis: From heptaldehyde via heptyne and heptyne carboxylic acid; the acid is subsequently esterified. Aroma threshold values: Detection: 25 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-OXOBUTANOIC ACID Synonyms: Butanoic acid, 3-methyl-2-oxo-; Butanoic acid, 3-methyl-2-oxo, sodium salt; Dimethylpyruvic acid; Ketovaline; alpha-Ketovaline; 2-Ketovaline; alpha-Ketoisovaleric acid; 3-Methyl-2-oxobutanoate; 3-Methyl-2-oxobutyric acid; 2-Oxoisovalerate; alpha-Oxoisovalerate; 2-Oxoisovaleric acid; 2-Oxo-3-methylbutanoate; Sodium alpha-ketoisovalerate; Sodium 3-methyl-2-oxobutanoate CAS No.: CoE No.:

759-05-7 3715-29-6 n/a

EEC No.:

n/a

FEMA No.:

3869

EINECS No.:

212-065-4

JECFA No.:

631

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.254782 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H8O3/116.11 C5H7O3Na/138.10 Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Refractive index

Assay

97% min

Solubility

Boiling point Melting point

251°C 17°C

Specific gravity

©2002 CRC Press LLC

1.436-1.446 Soluble in water at >1000 g/L at 20°C and white petrolatum <100 g/kg at 20°C 1.115-1.120

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiment, relish Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies Hard candy Imitation dairy

Usual 1.00 0.80 5.00 1.00 1.00 0.50 1.20 0.50 0.70 1.00 5.00 2.00

Max. 10.00 10.00 10.00 5.00 10.00 5.00 10.00 3.00 5.00 10.00 10.00 10.00

Food Category Instant coffee, tea Jams, jelly Milk products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes

Usual Max. 0.10 1.00 1.00 10.00 0.50 5.00 0.50 10.00 0.10 1.00 0.01 1.00 0.60 10.00 50.00 100.00 0.50 5.00 1.00 10.00 0.03 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, bread, blue and provolone cheeses, asparagus, beer and cocoa.

METHYL 2-OXO-3-METHYLPENTANOATE Synonyms: Methyl 2-keto-3-methylvalerate; Methyl 3-methyl-2-oxovalerate; Pentanoic acid, 3-methyl-2-oxo-, methyl ester; Methyl 3-methyl-2-oxopentanoate; Methyl 2-oxo-3methylpentanoate; Pentanoic acid, 3-methyl-2-oxo-, methyl ester (9CI CAS No.: CoE No.:

3682-42-6 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3713 591

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 8.545 mg Empirical Formula/MW:

NAS No.:

3713

Individual: n/a

IOFI: Artificial

C7H12O3/144.17 Specifications: (JECFA) Appearance Assay

Liquid 99%

Refractive index Solubility

1.416−1.426 Slightly soluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting

Usual 20.00 30.00 20.00 30.00 20.00

Max. 50.00 100.00 50.00 100.00 50.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Other grains

Usual 10.00 10.00 10.00 20.00 20.00

Max. 25.00 25.00 25.00 50.00 50.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fats, oils Frozen dairy Hard candy

Usual 20.00 30.00 30.00

Max. 50.00 50.00 100.00

Food Category Snack foods Soft candy

Usual 10.00 20.00

Max. 25.00 50.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-METHYL-2-OXOPENTANOIC ACID Synonyms: Ketoisoleucine; Methyl ethyl pyruvic acid; (S)-3-Methyl-2-oxopentanoate; 4Methyl-2-oxopentanoic acid; 3-Methyl-2-oxovaleric acid; alpha-keto-beta-Methylvalerate; alpha-oxo-beta-Methylvalerate; (S)-2-Oxo-3-methylpentanoate; Sodium 3-methyl-2-oxopentanoic acid; Valeric acid, 3-methyl-2-oxo, sodium salt CAS No.: CoE No.:

1460-34-0 3715-31-9 n/a

EEC No.:

n/a

FEMA No.:

3870

EINECS No.:

215-955-0

JECFA No.:

632 632.1

NAS No.:

n/a

Note: CAS No.: 3715-31-9 and JECFA No.: 631.1 is for sodium salt of 3-methyl-2-oxopentanoic acid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.278660 mg IOFI: n/a Empirical Formula/MW: C6H10O3/130.14 Specifications: (JECFA, 1999) Appearance

White crystalline powder

Melting point

Assay

99% min

Solubility

41.5°C Soluble in water >1000 g/L at 20°C and white petrolatum < 100 g/kg at 20°C

Boiling point 233°C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiment, relish Confection, frosting

Usual 0.50 0.50 1.00 0.50 1.00

Max. 5.00 5.00 5.00 10.00 5.00

Food Category Instant coffee, tea Jams, jelly Milk products Nonalcoholic beverages Processed fruits

Usual 0.10 1.00 0.50 1.00 0.10

Max. 1.00 5.00 5.00 10.00 1.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies Hard candy Imitation dairy

Usual 0.30 1.00 1.00 0.50 1.00 1.00 0.50

Max. 10.00 10.00 10.00 5.00 5.00 5.00 5.00

Food Category Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 0.10 1.00 1.00 5.00 50.00 100.00 0.10 5.00 1.00 10.00 0.50 5.00 1.00 10.00

(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-METHYL-2-OXOPENTANOIC ACID Synonyms: Isopropyl puruvic acid; 4-methyl-2-oxopentanoic acid; 4-Methyl-2-oxovaleric acid; Sodium 4-methyl-2-oxopentanoate; Valeric acid, 4-methyl-2-oxo-, sodium salt CAS No.: CoE No.:

816-66-0 4502-00-5 n/a

EEC No.:

n/a

FEMA No.:

3871

EINECS No.:

212-435-5

JECFA No.:

633 633.1

NAS No.:

n/a

Note: CAS No.: 4502-00-5 and JECFA No.: 633.1 is for sodium salt of 4-methyl-2-oxopentanoic acid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.215980 mg IOFI: n/a Empirical Formula/MW: C6H9O3/152.10 Specifications: (JECFA, 1999) Appearance

Pale-yellow liquid

Refractive index

Assay

99% min

Solubility

Boiling point 251°C

Specific gravity

1.432-1.442 Soluble in water at >1000 g/L at 20°C and petrolatum at <100 g/kg at 20°C 1.053-1.058

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Cheese Chewing gum Condiments, relish

Usual 1.00 1.00 0.50 1.00

Max. 5.00 10.00 5.00 5.00

Food Category Instant coffee, tea Jams, jelly Milk products Nonalcoholic beverages

Usual 0.10 1.00 1.00 0.05

Max. 1.00 5.00 10.00 5.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies Hard candy Imitation dairy

Usual 1.00 0.50 0.50 1.00 0.50 1.00 0.10 0.50

Max. 5.00 5.00 10.00 5.00 5.00 5.00 5.00 5.00

Food Category Processed fruits Processed vegetables Seasonings, flavorings Soft candy Soups Sugar substitutes Sweet sauce

Usual Max. 0.10 1.00 0.10 1.00 50.00 100.00 0.30 3.00 1.00 10.00 0.50 5.00 1.00 10.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, asparagus, cheese, white wine, cocoa, blue cheese and provolone cheese.

2-METHYLPENTANAL Synonyms: 2-Methyl valeraldehyde; 2-Formylpentane; alpha-Methyl valeraldehyde; 2Methylpentaldehyde; alpha-Methylpentenal; 2-Methylpentanal; 2-Methylvaleraldehyde; Pentanal, 2-methyl- (9CI); Valeraldehyde, 2-methyl- (8CI).] CAS No.: CoE No.:

123-15-9 706

EEC No.: EINECS No.:

706 204-605-2

FEMA No.: JECFA No.:

3413 260

NAS No.:

3413

Description: 2-Methylpentanal has an ethereal, fruity odor. Consumption: Annual: <1.00 lb Individual: 0.00002192 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 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: 0.653 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.15 Specifications: (JECFA, 1998) Appearance Boiling point

Colorless to pale-yellow liquid 116°C

Refractive index

1.412

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

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Synthesis: From 2-methylpentanol by catalytic oxidation. Aroma threshold values: Detection: 1.6 to 3.2 ppb Taste threshold values: n/a

©2002 CRC Press LLC

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Natural occurrence: Reported found in onion, leek, garlic, milk, roasted peanuts, wheat bread, cooked beef, cured pork, coffee, beer, tea, trassi, rice and mango.

4-METHYL-2,3-PENTANEDIONE Synonyms: Acetyl isobutyryl; 4-Methyl-2,3-pentanedione; 4-Methylpentane-2,3-dione CAS No.: CoE No.:

7493-58-5 2043

EEC No.: EINECS No.:

2043 231-328-4

FEMA No.: JECFA No.:

2730 411

NAS No.:

2730

Description: 4-Methyl-2,3-pentanedione has a characteristic pungent odor. Consumption: Annual: <1.00 lb Individual: 0.00003684 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm, Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 6.091 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.15 Specifications: (JECFA, 1998) Appearance Boiling point

Yellow oil 116°C

Melting point Specific gravity

−2.4°C 0.941-0.950 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 20.69 17.45 18.99

Max. 26.77 23.67 24.73

Food Category Nonalcoholic beverages Soft candy

Usual 22.27 17.66

Max. 26.98 22.62

Synthesis: Prepared from isonitroso methyl isobutyl ketone by treatment with concentrated H2SO4; other methods employ mesityl oxide as the starting material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, beer, avocado, malt and krill.

3-METHYLPENTANOIC ACID Synonyms: 3-Methyl pentanoic acid; 3-Methylpentanoic acid; 3-Methylvaleric acid; Pentanoic acid, 3-methyl- (9CI) CAS No.: CoE No.:

105-43-1 10149

EEC No.: EINECS No.:

n/a 203-297-7

FEMA No.: JECFA No.:

3437 262

NAS No.:

3437

Description: 3-Methylpentanoic acid has a sour, herbaceous, slightly green odor. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

JECFA: ADI: Acceptable. No safety concern at current level of intake. Trade association guidelines: FEMA PADI: 0.143 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1998) Assay Boiling point

98% 197-198°C

Refractive index Specific gravity

1.412-1.418 0.925-0.931 (20°/20°)

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

Usual 1.00 0.30

Max. 5.00 3.00

Food Category Soft candy

Usual 1.00

Max. 5.00

Synthesis: From the diethylester of sec-butyl-malonic acid. Aroma threshold values: Detection: 46 to 280 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oil from tobacco leaves (d-form), baked potato, Parmesan, provolone and Romano cheese, goat and sheep cheese, lamb fat, rum, cocoa, black tea and chempedak (Arthocarpus polyphema).

4-METHYLPENTANOIC ACID Synonyms: Isohexanoic acid; 3-Methyl-butane-1-carboxylic acid; Pentanoic acid, 4-methyl-; Isobutylacetic acid; Isocaproic acid; Isohexanoic acid (mixed isomers); 4-Methylpentanoic acid; 4-Methylvaleric acid; Pentanoic acid, 4-methyl- (9CI); Valeric acid, 4methyl- (8CI) CAS No.: CoE No.:

646-07-1 10150

EEC No.: EINECS No.:

n/a 211-464-0

FEMA No.: JECFA No.:

3463 264

NAS No.:

3463

Description: 4-Methylpentanoic acid has a unpleasant, sour, penetrating odor. Consumption: Annual: 1050.00 lb Individual: 0.0008898 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 14.444 mg IOFI: n/a Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Assay 98% Refractive index 1.412-1.417

©2002 CRC Press LLC

Solubility Specific gravity

Solubility in ethanol: 1 ml in 1ml 95% alcohol 0.919-0.926

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Cheese Condiments, relish Fats, oils Frozen dairy Gravies Hard candy Meat products

Usual 5.00 21.00 650.00 390.00 5.00 41.00 2.00 5.00

Max. 10.00 21.00 650.00 390.00 10.00 61.00 2.00 20.00

Food Category Milk products Nonalcoholic beverages Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual Max. 0.65 0.65 5.00 10.00 0.42 0.42 330.00 390.00 16.00 16.00 2.00 2.00 2.80 2.80 1.50 1.50

Synthesis: n/a Aroma threshold values: Detection: 810 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, roasted barley, beef, pre-fermented bread, Camembert cheese, emmenthal cheese, roasted cocoa beans, dry cured ham, hops, roasted pecans, rum, soybeans, black tea, black tea, wine, guava, papaya, strawberry fruit and jam, baked potato, bell pepper, tomato, many cheeses, fish, beef, mutton, hop oil, mushrooms, mango, rice, sake, malt, wort, dried bonito and mussel.

3-METHYL-1-PENTANOL Synonyms: 2-Ethyl-4-butanol; 3-Ethyl-1-butanol; 3-Methylpentanol; 3-Methyl-1-pentanol; 3-Methylpentan-1-ol; 1-Pentanol, 3-methyl- (8CI)(9CI) CAS No.: CoE No.:

589-35-5 n/a

EEC No.: EINECS No.:

n/a 209-644-9

FEMA No.: JECFA No.:

3762 263

NAS No.:

n/a

Description: 3-Methyl-1-pentanol has a fruity, green, slightly pungent odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.358 mg IOFI: n/a Empirical Formula/MW: C6H14O/102.18 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

98

Solubility

Boiling point 151-152°C

Specific gravity

1.418 Low water solubility; soluble in fat; “good” solubility in organic solvents 0.823

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

Usual 25.00 3.00 2.50

Max. 50.00 9.00 8.00

Food Category Hard candy Jam, jelly Milk products

Usual 3.50 3.50 3.00

Max. 10.00 10.00 9.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatin, pudding

Usual 3.50

Max. 10.00

Food Category Nonalcoholic beverages

Usual 0.60

Max. 2.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: Detection: 830 ppb to 1.2 ppm Taste threshold values: Taste characteristics at 30 ppm: Whiskey, green, apple with an alcoholic nuance. Natural occurrence: Reported found in apple juice, cheese, lamb, cognac, rum, cider, sherry, fruit brandies, whiskey, grape wines, strawberries, tomatoes, baked potatoes, starfruit, plum brandy, mango, prickly pear, bourbon vanilla, lamb’s lettuce and Roman chamomile oil.

4-METHYL-2-PENTANONE Synonyms: Hexone; Isobutyl methyl ketone; Isopropylacetone; Isopropyl acetone; Ketone, isobutyl methyl; Ketones; Methyl isobutyl ketone; 4-Methyl-2-oxopentane; 2-Methyl-4pentanone; 4-Methyl-2-pentanone; 4-Methylpentan-2-one; 4-Methylpentanone-2; 2-Methylpropyl methyl ketone; 2-Pentanone, 4-methyl- (8CI)(9CI) CAS No.: CoE No.:

108-10-1 151

EEC No.: EINECS No.:

151 203-550-1

FEMA No.: JECFA No.:

2731 301

NAS No.:

2731

Description: 4-Methyl-2-pentanone has a fruity, ethereal, spicy (on dilution) odor. Consumption: Annual: 28.33 lb Individual: 0.00002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev: 11 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.347 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O/100.16 Specifications: (FCC, 1996) Acid value

2.0

Appearance

Colorless, mobile liquid

Distillation range 114-117° Miscible with alcohol, ether, Solubility and to 1 ml in 50 ml of water Specific gravity 0.796-0.799 Water ≤ 0.1%

Assay 99% of C2H12O Boiling point 117°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 10.90 11.50 10.87

Max. 21.45 25.00 12.09

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.60 10.20 12.26

Max. 2.60 25.00 13.77

Synthesis: By hydrogenation of mesityl oxide over Ni at 160 to 190°C; also by oxidation of methyl isobutyl carbinol. Aroma threshold values: Detection: 240 to 640 ppb

©2002 CRC Press LLC

Taste threshold values: Taste characteristics at 25 ppm: Sweet, etherial, banana and fruity with dairy nuances. Natural occurrence: Reported found in orange and lemon juice, grape; vinegar, baked potato, papaya, ginger, wheat bread, cheeses, milk, cooked egg, roast chicken, cooked beef, lamb fat, pork liver, hop oil, beer, cognac, coffee, tea, plumcot, plum brandy, mushroom, trassi, sesame seed, buckwheat, wort, elder flower, bourbon vanilla, clary and red sage, crab, clam and Chinese quince.

3-METHYL-2-(n-PENTANYL)-2-CYCLOPENTEN-1-ONE Synonyms: 2-Cyclopenten-1-one, Dihydrojasmone; 3-Methyl-2-penyl-; 2-Pentyl-3-methyl2-cyclopenten-1-one CAS No.: CoE No.:

1128-08-1 n/a

EEC No.: EINECS No.:

n/a 214-434-5

FEMA No.: JECFA No.:

3763 n/a

NAS No.:

n/a

Description: 3-Methyl-2-(n-pentanyl)-2-cyclopenten-1-one has a fresh fruity jasmine odor with woody and herbal nuances. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.213 mg IOFI: n/a Empirical Formula/MW: C11H18O/166.27 Specifications: Appearance

Colorless, slightly oily liquid

Assay

98% min

Boiling point 112°C at 7 mmHg Flash point 96.1°C

Refractive index 1.476-1.483 at 20°C Soluble in alcohol; insoluble Solubility in water Specific gravity 0.908-0.915 at 25°C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatin, pudding

Usual 17.00 2.00 2.50 1.00

Max. 85.00 10.00 13.00 10.00

Food Category Hard candy Jam, jelly Milk products Nonalcoholic beverages

Usual 2.50 2.50 2.00 0.40

Max. 13.00 13.00 10.00 2.00

Synthesis: Hexyl bromide plus levulinic ester yields a lactone, which is reacted with polyphosphoric acid or phosphorus pentoxide to produce hydrojasmone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

2-METHYL-2-PENTENAL Synonyms: 2,4-Dimethyl crotonaldehyde; 3-Ethyl-2-methylacraldehyde: 2-Propylidene propionaldehyde; beta-Ethyl-alpha-methylacrolein; Homotiglic aldehyde; Isohexenal; Methyl ethyl acrolein; alpha-Methyl-beta-ethylacrolein; 2-Methyl-3-ethylacrolein; 2-Methyl-2-pentenal; 2-Methyl-2-penten-1-al; 2-Methyl-2-pentene-1-al; 2-Methylpent-2-enal; 2-Pentenal, 2-methyl- (8CI)(9CI) CAS No.: CoE No.:

623-36-9 2129

EEC No.: EINECS No.:

2129 210-789-5

FEMA No.: JECFA No.:

3194 n/a

NAS No.:

3194

Description: 2-Methyl-2-pentenal has a powerful grassy-green, slightly fruity odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.220 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.15 Specifications: (Burdock, 1997) Appearance

Colorless mobile liquid

134-136°C at 745 mmHg; 4478.5°C at 100 mmHg; 38-39°C at 18 mmHg Refractive index 1.4488 at 20°C Boiling point

Solubility

Insoluble in water; soluble in alcohol, ether, benzene and methanol

Specific gravity

0.8581 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 7.67 3.33 3.00

Max. 15.33 6.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 2.00 5.00

Max. 10.00 4.00 9.00

Synthesis: By aldolic condensation of propionaldehyde. Aroma threshold values: Recognition: 290 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity, jammy brown with an alliaceous sharpness. Natural occurrence: Reported found as a volatile component in onion. Also reported found in cranberry, guava, grapes, papaya, shallots, leek, chive, fried potato, mustard, Parmesan cheese, fish, roast chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s lettuce and mate.

©2002 CRC Press LLC

4-METHYL-2-PENTENAL Synonyms: 2-Pentenal, 4-methyl CAS No.: CoE No.:

5362-56-1 n/a

EEC No.: EINECS No.:

n/a 226-348-5

FEMA No.: JECFA No.:

Consumption: Annual: 15.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Trade association guidelines: FEMA PADI: 0.274 mg Empirical Formula/MW:

3510 n/a

NAS No.:

3510

Individual: 0.00001271 mg/kg/day

IOFI: Nature Identical

C6H10O/98.14 Specifications: (Burdock, 1997) Assay

94% (trans-isomer)

Refractive index

Boiling point 41°C at 11 mmHg; 126-130°C

Solubility

1.4401 at 20°C Slightly soluble in water; soluble in fat

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

Usual 0.50 1.00 0.75 4.00

Max. 1.00 2.00 1.50 8.00

Food Category Frozen dairy Gelatin, pudding Milk products Nonalcoholic beverages

Usual 0.80 0.60 0.50 0.50

Max. 1.50 1.20 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, apple skin, brandy and cider-like. Natural occurrence: Reported found in potato chips, tomatoes, roast chicken and black tea.

2-METHYL-2-PENTENOIC ACID Synonyms: β-Amylene-β-carboxylic acid; 3-Ethyl-2-methylacrylic acid; 2-Methyl-2-pentenoic acid; 2-Methylpent-2-en-1-oic acid; 2-Pentenoic acid, 2-methyl- (8CI)(9CI); 2-Pentene-2-carboxylic acid; 2-Propylidenepropionic acid CAS No.: CoE No.:

16957-70-3 EEC No.: [3142-72-1] n/a EINECS No.:

4177

FEMA No.:

3195

241-026-4

JECFA No.:

n/a

NAS No.:

Description: 2-Methyl-2-pentenoic acid has a fruity odor. Consumption: Annual: 15.00 lb Individual: 0.0003954 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

3195

JECFA: n/a Trade association guidelines: FEMA PADI: 2.190 mg Empirical Formula/MW:

IOFI: n/a

C6H10O2/114.04 Specifications: (FCC, 1996) Appearance Colorless to pale-yellow liquid Assay 98.0% of C6H10O2 Boiling point 123°C at 30 mmHg

Refractive index Solubility Specific gravity

1.450-1.460 One ml in 1 ml 95% alcohol 0.976-0.982

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

Usual 4.00 12.00 4.67

Max. 8.00 22.00 9.33

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.33 1.75 7.67

Max. 6.67 4.00 15.00

Synthesis: By distillation of 2-hydroxy-2-methylvaleric acid (cis-form). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-3-PENTENOIC ACID Synonyms: 2-Methyl-3-pentenoic acid; 2-Methylpent-3-en-1-oic acid; 3-Pentenoic acid, 2-methyl- (9CI) CAS No.: CoE No.:

37674-63-8 EEC No.: n/a EINECS No.:

n/a 253-610-6

FEMA No.: JECFA No.:

3464 347

NAS No.:

3464

Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 3.189 mg IOFI: Nature Identical Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Clear, colorless liquid > 99% (as a 60/40 mixture of cis-/trans- isomers) 85°C at 10 mmHg

Refractive index 1.433-1.440 Slightly soluble in water; soluble Solubility in alcohol and most fixed oils

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

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Gelatin, pudding Jam, jelly

Usual 10.00 10.00

Max. 10.00 10.00

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 10.00

Max. 10.00 10.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in strawberry fruit.

2-METHYL-4-PENTENOIC ACID Synonyms: 2-Methyl-4-pentenoic acid; 2-Methylpent-4-en-1-oic acid; 4-Pentenoic acid, 2-methyl- (8CI)(9CI) CAS No.: CoE No.:

1575-74-2 n/a

EEC No.: EINECS No.:

n/a 216-404-7

FEMA No.: JECFA No.:

3511 355

NAS No.:

3511

Description: 2-Methyl-4-pentenoic acid has a cheese-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.308 mg IOFI: Artificial Empirical Formula/MW: C6H10O2/114.15 Specifications: (JECFA, 1998) Assay

99% min

Solubility

Boiling point Refractive index

194°C 1.426

Specific gravity

Slightly soluble in water; soluble in alcohol and most fixed oils 0.92

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Gelatin, pudding Hard candy

Usual 5.00 2.00 2.00 5.00

Max. 5.00 2.00 2.00 5.00

Food Category Milk products Nonalcoholic beverages Soft candy

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

©2002 CRC Press LLC

Usual 2.00 1.00 5.00

Max. 2.00 1.00 5.00

4-METHYL-3-PENTEN-2-ONE Synonyms: Acetone, isopropylidene-; Isobutenyl methyl ketone; 3-Isohexen-2-one; Isopropylideneacetone; Isopropylidene acetone; Ketones; Mesityl oxide; Methyl 2,2-dimethylvinyl ketone; Methyl isobutenyl ketone; Methyl 2-methyl-1-propenyl ketone; 2-Methyl-2-penten4-one; 2-Methyl-2-pentenone-4; 4-Methyl-3-penten-2-one; 4-Methyl-3-pentene-2-one; 4-Methylpent-3-en-2-one; 3-Penten-2-one, 4-methyl- (8CI)(9CI).] CAS No.: CoE No.:

141-79-7 n/a

EEC No.: EINECS No.:

n/a 205-502-5

FEMA No.: JECFA No.:

3368 n/a

NAS No.:

3368

Description: The commercial grade of 4-methyl-3-penten-2-one exhibits an unpleasant odor. The pure material has a pleasant honey-like odor. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.360 IOFI: Nature Identical Empirical Formula/MW: C6H10O/98.15 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Refractive index

Boiling point

129.76°C; 72.1°C at 100 mmHg; 41°C at 23 mmHg; −8.7°C at 1 mmHg

Solubility

Flash point Melting point

+ 30.6°C −52.85°C

Specific gravity

1.4440 at 20°C Slightly soluble in water, acetone and propylene glycol; soluble in alcohol in ether in all proportions 0.8653 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.25 0.75 0.50

Max. 2.25 0.75 0.50

Food Category Milk products Soft candy

Usual 0.40 1.12

Max. 0.40 1.12

Synthesis: By reacting acetone or diacetone alcohol with iodine or other dehydrating agent; by condensation of acetone over sulfonated polystyrene-divinylbenzene resin used as an ion exchange catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in orange juice, baked potato, bell pepper, sauerkraut, tomato, crispbread, Parmesan cheese, milk, chicken fat, hop oil, rum, coffee, tea, peanut, passion fruit, mushroom, tamarind, prickly pear, buckwheat, basil, elder flower, rosemary, shrimp, nectarine, clam and mate.

©2002 CRC Press LLC

4-METHYL-2-PENTYL-1,3-DIOXOLAN Synonyms: 2-Amyl-4-methyl-1,3-dixolane; 1,3-Dioxolane, 4-methyl-2-pentyl; Hexaldehyde propylene glycol acetal; 4-Methyl-2-pentyl-dioxolane; 4-Methyl-2-pentyl-1,3-dioxolan; 4-Methyl-2-pentyl-1,3-dioxolane CAS No.: CoE No.:

26563-74-6 EEC No.: [1599-49-1] n/a EINECS No.:

n/a

FEMA No.:

3630

247-807-6

JECFA No.:

n/a

NAS No.:

3630

Description: 4-Methyl-2-pentyl-1,3-dioxolan has a green, fruity, vegetable odor. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.045 mg IOFI: n/a Empirical Formula/MW: C9H18O2/158 Specifications: (Burdock, 1997) Appearance Assay

Clear, colorless liquid 80% cis; 19.9% trans

Boiling point Solubility

68°C at 10 mmHg Insoluble in water; soluble in fate

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatin, pudding Hard candy Imitation dairy

Usual 2.00 1.00 0.50 1.00 0.20

Max. 5.00 4.00 5.00 5.00 3.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 0.20 1.00 0.50

Max. 2.00 2.00 3.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fruity, sweet, green and waxy. Natural occurrence: Not reported found in nature.

β-METHYLPHENETHYL ALCOHOL Synonyms: Benzeneethanol, beta-methyl- (9CI); Hydratropic alcohol; Hydratropyl alcohol; 1-Hydroxy-2-phenylpropane; beta-Methylbenzeneethanol; alpha-Methyl phenylethyl alcohol; beta-Methylphenethyl alcohol; Phenethyl alcohol, beta-methyl- (8CI); 2-Phenyl1-propanol; 2-Phenylpropan-1-ol; 2-Phenylpropanol-1; beta-Phenylpropyl alcohol; 2-Phenylpropyl alcohol; 1-Propanol, 2-phenylCAS No.: CoE No.:

1123-85-9 2257

EEC No.: EINECS No.:

2257 214-379-7

FEMA No.: JECFA No.:

2732 n/a

NAS No.:

Description: β-Methylphenethyl alcohol has a faint odor reminiscent of hyacinth.

©2002 CRC Press LLC

2732

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.621 mg Empirical Formula/MW:

Individual: 0.00000017 mg/kg/day

IOFI: n/a

C9H12O/136.19 Specifications: (Burdock, 1997) Appearance

Viscous liquid

Refractive index

Boiling point

113-114°C at 14 mmHg

Specific gravity

1.5270 at 20°C; d-, +15.25°; l-, −15.16° 1.015 at 15.5°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 17.53 16.00 13.93

Max. 20.16 19.00 15.71

Food Category Nonalcoholic beverages Soft candy

Usual 14.00 11.36

Max. 17.00 15.74

Synthesis: By reduction of the corresponding aldehyde with zinc and acetic acid and subsequent saponification of the sodium salt; two optically active isomers (d- and l-) are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α-METHYLPHENETHYL BUTYRATE Synonyms: Butanoic acid, 1-methyl-2-phenylethyl ester (9CI); 1-Methyl-2-phenylethyl butanoate; alpha-Methylphenethyl butyrate;1-Methyl-2-phenylethyl butyrate; 1-Phenyl2-propyl butyrate CAS No.: CoE No.:

68922-11-2 2276

EEC No.: EINECS No.:

2276 FEMA No.: 272-983-6 JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.863 mg Empirical Formula/MW: C13H18O2/206.27

©2002 CRC Press LLC

3197 n/a

NAS No.:

3197

Individual: 0.00000263 mg/kg/day

IOFI: n/a

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

Usual 1.00 4.67 2.00

Max. 5.00 11.67 4.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.50 0.84 3.60

Max. 4.75 2.90 9.00

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

METHYL PHENETHYL ETHER Synonyms: Benzene, (2-methoxyethyl)- (9CI); Ether, methyl phenethyl (8CI); Methyl phenethyl ether; Methyl 2-phenethyl ether; Methyl phenethyl oxide; Methyl phenylethyl ether; (2-Methoxyethyl)benzene; Phenylethyl methyl ether; beta-Phenylethyl methyl ether; 2-Phenylethyl methyl ether CAS No.: CoE No.:

3558-60-9 n/a

EEC No.: EINECS No.:

n/a 222-619-7

FEMA No.: JECFA No.:

3198 n/a

NAS No.:

3198

Description: Methyl phenethyl ether has a powerful diffusive and penetrating odor with a warm, floral note; “grassy” and pungent on dilution. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.021 mg IOFI: n/a Empirical Formula/MW: C9H12O/136.20 Specifications: (Burdock, 1997) Appearance

Colorless mobile oil

Solubility

Almost insoluble in water; soluble in alcohol and oils

Boiling point 185-187°C; 100-104°C at 25 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 10.00 7.00 6.00

Max. 15.00 10.00 8.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 2.00 10.50

Max. 2.00 16.00 15.00

Synthesis: By catalytic reduction of phenylacetaldehyde dimethyl acetal; from phenylethyl alcohol and methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in Pandanus odoratissimus and in the oil of Tagetes signata and Scotch spearmint oil; also in litchi.

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METHYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, methyl ester (8CI); Benzeneacetic acid, methyl ester (9CI); Methyl benzeneacetate; Methyl phenylacetate; Methyl 2-phenylacetate; Methyl alpha-toluate; Phenylacetic acid, methyl ester CAS No.: CoE No.:

101-41-7 2155

EEC No.: EINECS No.:

2155 202-940-9

FEMA No.: JECFA No.:

2733 n/a

NAS No.:

2733

Description: Methyl phenylacetate has an intense odor suggestive of honey and jasmine. It has a sweet, honey-like flavor. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not allocated (1967) Trade association guidelines: FEMA PADI: 12.720 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O2/150.18 Specifications: (FCC, 1996) Acid value

1.0

Appearance

Colorless or nearly colorless liquid

Chlorinated compounds Refractive index

Assay

98% of C9H10O2

Solubility

Boiling point 215°C

Specific gravity

Passes test 1.503-1.509 Soluble in most organic solvents; 1:6 in 60% alcohol; insoluble in water, glycerin and propylene glycol 1.061-1.067

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

Usual 1.07 45.57 5.63 43.36 22.14

Max. 1.73 56.10 8.35 49.64 25.78

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 11.14 44.56 38.37 1.00

Max. 11.14 49.73 45.59 10.00

Synthesis: By methanolic esterification of the corresponding acid or nitrile; by reacting HCl over a solution of benzyl nitrile in methanol. Aroma threshold values: Detection: 25 ppb Taste threshold values: Taste characteristics at 30 ppm: Floral, honey, spice, waxy and sweet. Natural occurrence: Reported found in cocoa, coffee, strawberry, pineapple, pepper, hop oil, cognac, peanut, honey, starfruit, bourbon vanilla, mountain papaya, roaasted chicory root and rooibus tea (Aspalathus linearis).

©2002 CRC Press LLC

2-METHYL-4-PHENYL-2-BUTANOL Synonyms: Benzenepropanol, alpha,alpha-dimethyl- (9CI); Benzyl-tert-butanol; 2Butanol, 2-methyl-4-phenyl-; alpha,alpha-Dimethylbenzenepropanol; Dimethylphenethylcarbinol; Dimethylphenethyl carbinol; 1,1-Dimethyl-3-phenylpropanol; 1,1-Dimethyl-3-phenyl-1-propanol; alpha,alpha-Dimethyl-delta-phenylpropyl alcohol; alpha,alpha-Dimethylgamma-phenylpropyl alcohol; 2-Methyl-4-phenyl-2-butanol; 2-Methyl-4-phenylbutan-2ol; Phenylethyl dimethyl carbinol; 2-(2-Phenylethyl)-2-propanol; 1-Propanol, 1,1-dimethyl3-phenyl- (8CI) CAS No.: CoE No.:

103-05-9 n/a

EEC No.: EINECS No.:

n/a 203-074-7

FEMA No.: JECFA No.:

3629 n/a

NAS No.:

n/a

Description: 2-Methyl-4-phenyl-2-butanol has a floral, green, fruity, linalool character and mildly herbaceous odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.930 mg IOFI: Artificial Empirical Formula/MW: C11H16O/164.25 Specifications: (Burdock, 1997) Appearance Liquid Assay 99.8% Boiling point 238°C

Melting point Solubility Specific gravity

29.8°C Slightly soluble in water; soluble in fats 0.9601

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatin, pudding

Usual 15.00 20.00 10.00 7.00 10.00

Max. 45.00 60.00 30.00 21.00 30.00

Food Category Hard candy Jam, jelly Nonalcoholic beverages Soft candy

Synthesis: By reaction of phenylethyl magnesium chloride with acetone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

Usual 15.00 10.00 5.00 12.00

Max. 45.00 30.00 15.00 36.00

3-METHYL-4-PHENYL-3-BUTENE-2-ONE Synonyms: 3-Benzylidene-butane-2-one; Benzylidene methyl acetone; 3-Buten-2-one, 3methyl-4-phenyl- (8CI)(9CI); 3-Methyl-4-phenyl-3-buten-2-one; 3-Methyl-4-phenyl-3butene-2-one; alpha-Methylbenzylideneacetone CAS No.: CoE No.:

1901-26-4 161

EEC No.: EINECS No.:

161 217-599-1

FEMA No.: JECFA No.:

2734 n/a

NAS No.:

2734

Description: 3-Methyl-4-phenyl-3-butene-2-one has a camphor-like odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.284 mg IOFI: n/a Empirical Formula/MW: C11H12O/160.22 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Crystalline solid 124-125°C at 10 mmHg 38-40°C

Refractive index Specific gravity

1.5720 at 40.2°C 1.0072 at 40.2°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 12.83 12.65 16.55

Max. 14.23 15.80 19.10

Food Category Nonalcoholic beverages Soft candy

Usual 7.63 11.90

Max. 10.25 13.13

Synthesis: By condensation of benzaldehyde with butanone in the presence of dry, gaseous HCl at low temperature. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-METHYL-4-PHENYL-2-BUTYL ACETATE Synonyms: Acetic acid, (1,1-dimethyl-3-phenylpropyl) ester; Benzenepropanol, alpha,alpha-dimethyl-, acetate; 2-Butanol, 2-methyl-4-phenyl-, acetate; alpha,alpha-Dimethylbenzenepropanol acetate; Dimethylphenylethylcarbinyl acetate; 1,1-Dimethyl-3-phenylpropan-1-yl acetate; 1,1-Dimethyl-3-phenylpropyl acetate; 2-Methyl-4-phenyl-2-butyl acetate CAS No.: CoE No.:

103-07-1 n/a

EEC No.: EINECS No.:

219 203-077-0

FEMA No.: JECFA No.:

2735 n/a

NAS No.:

2735

Description: 2-Methyl-4-phenyl-2-butyl acetate has a jasmine and hyacinth-like odor with a slightly rose undertone.

©2002 CRC Press LLC

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.056 mg Empirical Formula/MW:

Individual: 0.00000061 mg/kg/day

IOFI: n/a

C13H18O2/206.28 Specifications: (Burdock, 1997) Acid value Appearance Assay Boiling point

0.2 max Liquid 97.5% 275°C

Flash point Refractive index Solubility Specific gravity

101°C 1.4880-1.4900 at 20°C 1:5-6 in 70% alcohol; insoluble in water 0.9865-0.9900 at 15°C; 0.990 at 15.5°C

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

Usual 0.25 0.25

Max. 10.00 0.50

Food Category Nonalcoholic beverages Soft candy

Usual 0.13 0.25

Max. 1.80 10.00

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

2-METHYL-4-PHENYL-2-BUTYL ISOBUTYRATE Synonyms: Dimethyl phenylethyl carbinyl isobutyrate; 1,1-Dimethyl-3-phenylpropyl isobutyrate; 2-Methyl-4-phenyl-2-butyl isobutyrate; Phenylethyl dimethylcarbinyl isobutyrate; Propanoic acid, 2-methyl-, 1,1-dimethyl-3-phenylpropyl ester (9CI) CAS No.: CoE No.:

10031-71-7 EEC No.: n/a EINECS No.:

2086 233-092-8

FEMA No.: JECFA No.:

2736 n/a

NAS No.:

2736

Description: 2-Methyl-4-phenyl-2-butyl isobutyrate has an herbaceous, tea-like, sweet odor and a fruit-juice flavor. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.940 mg IOFI: n/a Empirical Formula/MW: C15H22O2/234.34

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 250°C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 102.00 15.00 85.00

Max. 108.00 20.00 93.00

Food Category Nonalcoholic beverages Soft candy

Usual 22.00 93.00

Synthesis: By estrification of dimethyl phenylethyl carbinol with isobutyric acid or dride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 26.00 95.00

anhy-

2-METHYL-4-PHENYLBUTYRALDEHYDE Synonyms: Benzenebutanal, alpha-methyl-(9CI); alpha-Methylbenzenebutanal; Methyl -4-phenyl-butanal; 2-Methyl-4-phenylbutyraldehyde CAS No.: CoE No.:

40654-82-8 EEC No.: 134 EINECS No.:

134 255-022-5

FEMA No.: JECFA No.:

2737 n/a

NAS No.:

2-

2737

Consumption: Annual: 11.67 lb Individual: 0.00000988 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: 2.369 mg IOFI: Artificial Empirical Formula/MW: C11H14O Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 9.10 9.30 8.00

Max. 9.40 9.70 8.50

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.

©2002 CRC Press LLC

Usual 6.50 7.50

Max. 7.50 8.30

3-METHYL-2-PHENYLBUTYRALDEHYDE Synonyms: α-Isopropyl phenylacetaldehyde; α-Phenyl isovaleraldehyde CAS No.: CoE No.:

2439-44-3 n/a

EEC No.: EINECS No.:

135 219-461-6

FEMA No.: JECFA No.:

2738 n/a

NAS No.:

2738

Description: 3-Methyl-2-phenylbutyraldehyde has a green, fruity odor when diluted. When diluted to less than 5 ppm, the flavor is fruity; however; the flavor becomes bitter at concentrations above 10 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000621 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.970 mg IOFI: Artificial Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance Colorless, oily liquid Boiling point 238°C

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 7.00 8.00 6.00

Max. 10.00 10.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 10.00

Max. 8.00 12.00

Synthesis: From phenyl isopropylglycidic acid; by rearrangement of 2-phenylpentane-1, 2-diol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL-4-PHENYLBUTYRATE Synonyms: Benzenebutanoic acid, methyl ester; Methyl 4-phenylbutyrate; γ−Phenylbutyric acid, methyl ester CAS No.: CoE No.:

2046-17-5 308

EEC No.: EINECS No.:

308 218-067-1

FEMA No.: JECFA No.:

2739 n/a

NAS No.:

2739

Description: Methyl 4-phenylbutyrate has a powerful, sweet, fruity, floral odor. The flavor becomes extremely sweet and fruity at concentrations below 10 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000621 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a

©2002 CRC Press LLC

JECFA: n/a Trade association guidelines: FEMA PADI: 2.927 mg Empirical Formula/MW:

IOFI: Artificial

C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Very slightly soluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 12.00 9.00 7.00

Max. 14.00 13.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 8.00 13.00

Max. 9.00 15.00

Synthesis: By direct esterification of γ-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PHENYL DISULFIDE Synonyms: Disulfide, methyl phenyl; Phenyl methyl disulfide CAS No.: CoE No.:

14173-25-2 EEC No.: n/a EINECS No.:

n/a 238-020-9

FEMA No.: JECFA No.:

3872 576

Description: Methyl phenyl disulfide has a powerful odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.063487 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C7H8S2/156.26 Specifications: (JECFA, 1999) Appearance Pale-yellow liquid Assay 97% min Boiling point 62-65°C at 2 mmHg

Refractive index 1.610-1.619 Solubility Soluble in alcohol; insoluble in water Specific gravity 1.145-1.150

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatin, pudding Gravies

©2002 CRC Press LLC

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: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

5-METHYL-2-PHENYL-2-HEXENAL Synonyms: Benzeneacetaldehyde, alpha-(3-methylbutylidene)- (9CI); alpha-(3-Methylbutylidene)benzeneacetaldehyde; 5-Methyl-2-phenyl-2-hexenal; 5-Methyl-2-phenylhex2-enal CAS No.: CoE No.:

21834-92-4 EEC No.: n/a EINECS No.:

n/a 244-602-3

FEMA No.: JECFA No.:

3199 n/a

NAS No.:

3199

Description: 5-Methyl-2-phenyl-2-hexenal has a cocoa aroma. It is used in chocolate and cocoa-type flavors. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.805 mg IOFI: Nature Identical Empirical Formula/MW: C13H16O/188 Specifications: (Burdock, 1997) Boiling point 96-100°C at 0.70 mmHg

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

Usual 5.00 8.00 4.20

Max. 10.00 15.20 8.80

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.00 3.00 7.60

Max. 7.00 5.50 16.00

Synthesis: From phenyl acetaldehyde and isopropyl acetaldehyde by aldolic condensation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the neutral volatile fraction of roasted peanuts, in peppermint oil, pork liver, cocoa, tea, roasted filberts, sesame seed, malt, wort and cocoa liquor.

4-METHYL-1-PHENYL-2-PENTANONE Synonyms: Benzyl isobutyl ketone; Isobutyl benzyl ketone; 4-Methyl-1-phenyl-2-pentanone; 4-Methyl-1-phenylpentan-2-one; 2-Pentanone, 4-methyl-1-phenyl- (8CI)(9CI) CAS No.: CoE No.:

5349-62-2 159

©2002 CRC Press LLC

EEC No.: EINECS No.:

159 226-316-0

FEMA No.: JECFA No.:

2740 n/a

NAS No.:

2740

Description: 4-Methyl-1-phenyl-2-pentanone has a sweet, woody, spicy odor. At low levels, the flavor is sweet and tart. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.324 mg IOFI: n/a Empirical Formula/MW: C12H16O/176.26 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 250-251°C

Specific gravity

Very slightly soluble in water; poorly soluble in propylene glycol; soluble in alcohol and oils 0.969 at 0°C

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

Usual 0.50 6.75 6.75

Max. 5.00 10.00 10.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 8.00 0.10 6.13

Max. 10.00 1.00 9.25

Synthesis: By passing phenylacetic acid and isovaleric acid over ThO2 catalyst at 450 to 470°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-METHYL-2-PHENYL-2-PENTENAL Synonyms: Benzeneacetaldehyde, alpha-(2-methylpropylidene)- (9CI); 4-Methyl-2-phenyl-2-pentenal; alpha-(2-Methylpropylidene)benzeneacetaldehyde CAS No.: CoE No.:

26643-91-4 EEC No.: n/a EINECS No.:

n/a 247-869-4

FEMA No.: JECFA No.:

3200 n/a

NAS No.:

3200

Description: 4-Methyl-2-phenyl-2-pentenal has a cocoa aroma. It is often used in chocolate and cocoa-type flavors. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.337 mg Empirical Formula/MW:

IOFI: Nature Identical

C12H14O/174.23 Specifications: (Burdock, 1997) Boiling point 82-87°C at 0.7 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 7.50 4.00 3.00

Max. 14.00 8.50 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 7.00

Max. 1.00 15.00

Synthesis: By aldolic condensation of the corresponding aldehydes in the presence of a basic catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, waxy and cocoa-like with a honey nuance. Natural occurrence: Reported found in baked and fried potato, peppermint oil, cocoa, black tea, roasted filberts, potato chips, sesame seed and malt.

METHYL PHENYL SULFIDE Synonyms: Anisole, thio-; Benzene, (methylthio)-; Methyl phenyl thioether; (Methylthio) benzene; Phenyl methyl sulfide; 1-Phenyl-1-thioethane; Phenylthiomethane; Sulfide, methyl phenyl-; Thioanisole CAS No.: CoE No.:

100-68-5 n/a

EEC No.: EINECS No.:

n/a 202-878-2

FEMA No.: JECFA No.:

Description: Methyl phenyl sulfide has an unpleasant odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.063442 mg Empirical Formula/MW:

3873 459

NAS No.:

na

Individual: n/a

IOFI: n/a

C7H8S/124.20 Specifications: (JECFA, 1999) Appearance

Colorless or slightly yellow liquid

Refractive index

Assay

98% min

Solubility

Boiling point 188-193°C

©2002 CRC Press LLC

Specific gravity

1.532-1.551 Soluble in alcohol and oil; insoluble in water 0.958-0.968

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatin, pudding Gravies

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 0.50

Max. 4.00 2.00 1.00

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

METHYL-3-PHENYLPROPIONATE Synonyms: Benzenepropanoic acid, methyl ester (9CI); Hydrocinnamic acid, methyl ester (8CI); Methyl benzenepropanoate; Methyl dihydrocinnamate; Methyl hydrocinnamate; Methyl 3-phenylpropanoate; Methyl phenyl propionate; Methyl beta-phenylpropionate; Methyl 3-phenylpropionate; beta-Phenylpropionic acid methyl ester CAS No.: CoE No.:

103-25-3 427

EEC No.: EINECS No.:

427 203-092-2

FEMA No.: JECFA No.:

2741 n/a

NAS No.:

2741

Description: Methyl-3-phenylpropionate has a strong floral-fruity odor, with honey and wine-like undertones. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.747 mg IOFI: n/a Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997) Acid value Appearance Assay Boiling point

1 max Colorless liquid 98% min 238-239°C

Flash point Refractive index Solubility Specific gravity

> 100°C 1.4990-1.5030 at 20°C 1:3 in 70% alcohol; almost insoluble in water 1.037-1.042 at 25°C; 1.0473 at 0°C

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

Usual 1.00 8.21 10.82

Max. 3.00 11.95 12.82

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 7.95 1.00 7.80

Max. 9.95 3.00 10.42

Synthesis: By reduction of methyl cinnamate in methanol solution with hydrogen and Ni under pressure. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Natural occurrence: Reported found in grapes, rhubarb, soursop and basil.

2-METHYL-1-PROPANETHIOL Synonyms: Isobutyl mercaptan; 2-Methylpropane-1-thiol; 1-Propanethiol, 2-methyl CAS No.: CoE No.:

513-44-0 n/a

EEC No.: EINECS No.:

n/a 208-162-6

FEMA No.: JECFA No.:

3874 512

NAS No.:

n/a

Description: 2-Methyl-1-propanethiol has a cooked vegetable, almost mustard-like, odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.075730 mg IOFI: n/a Empirical Formula/MW: C4H10S/90.19 Specifications: (JECFA, 1999) Appearance Colorless liquid Assay 92% min Boiling point 87-89°C

Solubility Specific gravity

Soluble in alcohol and oil 0.829-0.836

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereal Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 3,000.00 10,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava, milk, cooked beef, cooked pork and beer.

METHYL 1-PROPENYL DISULFIDE Synonyms: Disulfide, methyl 1-propenyl-; Methyldithio-1-propene; Methyl propenyl disulfide; Methyl prop-1-enyl disulphide; 1-Propenyl methyl disulfide CAS No.: CoE No.:

5905-47-5 n/a

EEC No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

4017 227-605-4

FEMA No.: JECFA No.:

3576 569

NAS No.:

3576

Individual: 0.00001026

FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW: C4H8S2/120.23 Specifications: (JECFA, 1999) Appearance Boiling point

Colorless liquid 53-98°C at 14 mmHg

IOFI: Nature Identical

Refractive index

1.542-1.552

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in onion oil, roasted onion and shallot.

METHYL PROPIONATE Synonyms: Methyl propanoate; Methyl propionate; Methyl propylate; Propanoic acid, methyl ester (9CI); Propionic acid, methyl ester (8CI) CAS No.: CoE No.:

554-12-1 415

EEC No.: EINECS No.:

415 209-060-4

FEMA No.: JECFA No.:

2742 141

NAS No.:

2742

Description: Methyl propionate has a fruity odor reminiscent of rum. It has a sweet flavor suggestive of black currant. Consumption: Annual: 600.00 lb Individual: 0.0005084 Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 9.356mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.11 Specifications: (JECFA, 1997) Acid value

3.0 max

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay 95% min Boiling point 79°C

©2002 CRC Press LLC

Specific gravity

1.373-1.380 One ml is soluble in 16 ml water; completely miscible with alcohol, ether and propylene glycol 0.861-0.867

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

Usual 5.00 46.21 112.50 23.16

Max. 10.00 54.96 112.50 34.63

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 28.16 14.07 34.46

Max. 32.15 17.15 47.85

Synthesis: By direct esterification of the acid with methanol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 100 ppb to 8.8 ppm Taste threshold values: n/a Natural occurrence: Reported found in guava, honey, melon, pineapple, raspberry, blackberry, strawberry, cheddar cheese, cooked beef, coffee, soy protein, durian (Durio zibethinus), starfruit, plum brandy, cherimoya, kiwifruit, naranjilla, mussel and rooibus tea (Aspalathus liinearis).

3-METHYL-5-PROPYL-2-CYCLOHEXEN-1-ONE Synonyms: “Celery ketone”; 2-Cyclohexen-1-one, 3-methyl-5-propyl- (8CI)(9CI); 3-Methyl-5-propyl-2-cyclohexenone; 1-Methyl-5-n-propyl-1-cyclohexen-3-one; 3-Methyl5-propylcyclohex-2-enone; 3-Methyl-5-propyl-2-cyclohexen-1-one CAS No.: CoE No.:

3720-16-9 n/a

EEC No.: EINECS No.:

4178 223-069-0

FEMA No.: JECFA No.:

3577 n/a

NAS No.:

3577

Description: 3-Methyl-5-propyl-2-cyclohexen-1-one has a warm, spicy, woody odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.753 mg IOFI: Artificial Empirical Formula/MW: C10H16O/152.23 Specifications: (Burdock, 1997) Appearance Pale-yellow to colorless liquid Boiling point 242−244°C; 122−123°C at 12 mmHg

Insoluble in water; soluble in ether, alcohol and oils Specific gravity 0.9276 at 22.3°C Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

©2002 CRC Press LLC

Usual 7.19 2.50 2.00

Max. 14.70 6.50 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.47 2.74 4.50

Max. 9.34 5.87 10.50

Synthesis: By condensation of butyric aldehyde with ethyl acetoacetate in the presence of diethylamine and subsequent saponification with a 10% KOH solution; or by condensation in the presence of piperdine in ethanol solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL PROPYL DISULFIDE Synonyms: Disulfide, methyl propyl; Methyl propyl disulfide; Methyl propyl disulphide; Propyl methyl disulfide CAS No.: CoE No.:

2179-60-4 585

EEC No.: EINECS No.:

585 218-551-2

FEMA No.: JECFA No.:

3201 565

NAS No.:

3201

Description: Methyl propyl disulfide has a powerful, penetrating sulfuraceous-herbaceous, onion-like odor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.403 mg IOFI: Nature Identical Empirical Formula/MW: C4H10S2/122.26 Specifications: (JECFA, 1999) Appearance

pale-yellow, mobile liquid

Assay

95% min

Boiling point

69-71 at 43 mmHg; 40-41 at 9 mmHg

Refractive index 1.508-1.518 Slightly soluble in water; soluSolubility ble in ethyl alcohol and oil Specific gravity

0.990-0.999

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.40 1.00 1.00

Max. 2.02 1.34 1.00

Synthesis: From Bunte salt and the corresponding thiol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5 ppm: Onion, garlic, tomato, potato, alliaceous and vegetative. Natural occurrence: Reported found in onion oil, onion, garlic, shallot, leek, chive, fried potato, cooked beef, roast peanut and Brussels sprouts.

©2002 CRC Press LLC

2-METHYLPROPYL-3-METHYLBUTYRATE Synonyms: Butanoic acid, 3-methyl-, 2-methylpropyl ester (9CI); Isobutyl isopentanoate; Isobutyl isovalerate; Isobutyl 3-methylpropanoate; Isovaleric acid, isobutyl ester (8CI); 2Methylpropyl isovalerate; 2-Methylpropyl 3-methylbutanoate; 2-Methylpropyl-3-methylbutyrate CAS No.: CoE No.:

589-59-3 568

EEC No.: EINECS No.:

568 209-653-8

FEMA No.: JECFA No.:

3369 n/a

NAS No.:

3369

Description: 2-Methylpropyl-3-methylbutyrate has an aroma reminiscent of apple and raspberry. Consumption: Annual: 2,466.67 lb Individual: 0.002090 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.182 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (Burdock, 1997) Boiling point

Insoluble in water; very soluble in acetone; soluble in alcohol and ether in all proportions Specific gravity 0.8736 at 20°C

171.4°C; 60-62°C at 12 mmHg

Solubility

Refractive index 1.4057 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 5.00 3.00 3.00

Max. 8.00 5.00 5.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual 3.00 3.00 5.00

Max. 5.00 5.00 8.00

Synthesis: By oxidation of the corresponding ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from fruits of Xanthoxylum piperitum and in the oil of Elsholtzia ciliata. Also reported found in banana, white wine, fig, jackfruit, lamb’s lettuce and smaller galanga (Alpinium officinarum Hance).

2-METHYL-4-PROPYL-1,3-OXATHIANE Synonyms: 1,3-Oxathiane, 2-emthyl-4-propylCAS No.: CoE No.:

67715-80-4 EEC No.: n/a EINECS No.:

Consumption: Annual: 16.67 lb Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

n/a n/a

FEMA No.: JECFA No.:

3578 464

NAS No.:

3578

Individual: 0.00001412 mg/kg/day

FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.014 mg Empirical Formula/MW:

IOFI: n/a

C8H16OS/160.27 Specifications: (JECFA, 1999) Assay

98% min

Boiling point

89-90°C at 12 mmHg

cis Isomer

80-90%

Refractive index 1.475-1.485 Insoluble in water; miscible Solubility in oils and alcohol Specific gravity 0.970-0.982

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.05 0.05 0.03

Max. 0.10 0.10 0.10

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.01 0.05

Max. 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Detection: 2 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in passion fruit.

2-(2-METHYLPROPYL)-PYRIDINE Synonyms: 2-Isobutylpyridine; 2-(2-Methylpropyl)pyridine CAS No.: CoE No.:

14159-61-6 EEC No.: n/a EINECS No.:

n/a 238-003-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005005 mg Empirical Formula/MW:

3370 n/a

NAS No.:

3370

Individual: 0.0001 mg/kg/day

IOFI: Nature Identical

C9H13N/135.20 Specifications: (Burdock, 1997) Boiling point 181°C; 110-111°C at 55 mmHg Refractive index 1.4831 at 20°C

Specific gravity

0.8973 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish

Usual 0.20

Max. 0.50

Food Category Soups

Usual 0.05

Max. 0.05

(Part 1 of 2)

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

Usual 0.20

Max. 0.20

Food Category

Usual

Max.

(Part 2 of 2)

Synthesis: From β-picoline with NaNH2 and alkyl chloride or bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(2-METHYLPROPYL)PYRIDINE Synonyms: 3-Isobutylpyridine CAS No.: CoE No.:

14159-61-6 EEC No.: n/a EINECS No.:

n/a 238-003-6

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.176 mg Empirical Formula/MW:

3371 n/a

NAS No.:

3371

Individual: 0.00000131 mg/kg/day

IOFI: Artificial

C9H13N/135.19 Specifications: (Burdock, 1997) Boiling point 68-68.5°C at 8 mmHg

Refractive index 1.4912 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereal Condiment, relish Frozen dairy

Usual 1.00 1.00 0.50 0.20

Max. 1.00 1.00 0.50 0.20

Food Category Gelatin, pudding Gravies Soft candy

Usual 0.10 0.20 0.50

Max. 0.10 0.20 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lamb and mutton liver.

2-(1-METHYLPROPYL)THIAZOLE Synonyms: 2-sec-Butylthiazole; 2-(1-Methylpropyl)thiazole; Thiazole, 2- (1-methylpropyl)CAS No.: CoE No.:

18277-27-5 EEC No.: n/a EINECS No.:

n/a 242-154-3

FEMA No.: JECFA No.:

3372 n/a

NAS No.:

3372

Description: 2-(1-Methylpropyl)thiazole has a raw, green, herbaceous odor. Consumption: Annual: <1.00 lb Individual: 0.0001 mg/kg/day

©2002 CRC Press LLC

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.082 mg Empirical Formula/MW:

IOFI: n/a

C7H11NS/141.23 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy

Usual 0.50 0.50 0.10

Max. 0.50 0.50 0.10

Food Category Gelatin, pudding Gravies Soft candy

Usual 0.10 0.20 0.50

Max. 0.10 0.20 0.50

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

METHYL PROPYL TRISULFIDE Synonyms: Methyl propyl trisulfide; Methyl propyl trisulphide; Propyl methyl trisulfide; Trisulfide, methyl propyl (8CI)(9CI) CAS No.: CoE No.:

17619-36-2 EEC No.: 586 EINECS No.:

586 241-594-3

FEMA No.: JECFA No.:

3308 584

NAS No.:

3308

Description: Methyl propyl trisulfide has a powerful, penetrating warm, herbaceous odor; somewhat reminiscent of onion. Consumption: Annual: 1.50 lb Individual: 0.00000127 mg/kg/day Regulatory Status: CoE: Approved FDA: FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.032 mg IOFI: Nature Identical Empirical Formula/MW: C4H10S3/154.32 Specifications: (JECFA, 2000) Appearance

Pale-yellow, mobile liquid

Assay Boiling point

45% 52°C at 1.2 mmHg

©2002 CRC Press LLC

Minimum: 25% dipropyl trisulfide, 14% dimethyl disulContent fide, 12% dipropyl disulfide, 3% methyl propyl sulfide Refractive index 1.5578-1.570 Specific gravity 1.095-1.101

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

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: By an adaption of Westlake’s procedure. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, onion oil, onion, shallot, leek, chive, scallion, fried potato and cocoa.

2-METHYLPYRAZINE Synonyms: 2-Methyl-1,4-diazine; 2-Methylpyrazine; Pyrazine, methyl- (8CI)(9CI); Pyrazine, 2-methylCAS No.: CoE No.:

109-08-0 2270

EEC No.: EINECS No.:

2270 203-645-8

FEMA No.: JECFA No.:

3309 n/a

NAS No.:

3309

Description: 2-Methylpyrazine has a nutty, cocoa, green, roasted, chocolate, meaty odor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.709 mg IOFI: Nature Identical Empirical Formula/MW: C5H6N2/94.12 Specifications: (FCC, 1996) Appearance Assay Boiling point Refractive index

Colorless to slightly yellow liquid 99.0% of C5H6N2 137°C 1.504-1.506

Miscible in water, alcohol, acetone and most fixed oils Specific gravity 1.010-1.030 at 20°C Water 0.5% Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Gelatin, pudding Gravies

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: From corresponding carboxylic acid; by catalytic dehydrogenation of 2-methylpiperazine; by condensation of methylglyoxal with ethylenediamine. Aroma threshold values: Detection: 60 ppb to 100 ppm

©2002 CRC Press LLC

Taste threshold values: Taste characteristics at 75 ppm: Nutty, brown, musty, roasted and astringent. Natural occurrence: Reported found in bakery products, roasted barley, cocoa products, coffee, dairy products, cooked meats, peanuts, filberts, pecans, popcorn, rum and whiskey, soy product; roasted filberts, guava, papaya, asparagus, kohlrabi, baked and fried potato, milk, boiled egg, smoked fish, beer, coffee, sesame seed, rice, sukiyaki, buckwheat, sweet corn, corn tortillas, malt, wort, wild rice, okra, crayfish, clam, squid and mate.

METHYL-2-PYRROLYL KETONE Synonyms: 2-Acetyl pyrrole; 2-acetopyrrole CAS No.: CoE No.:

1072-83-9 n/a

EEC No.: EINECS No.:

4035 214-016-2

FEMA No.: JECFA No.:

3202 n/a

NAS No.:

3202

Description: Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.124 mg IOFI: Nature Identical Empirical Formula/MW: C6H7NO/109.13 Specifications: (Burdock, 1997) Appearance Crystals (from water) Boiling point 220°C

Solubility Soluble in water, alcohol and ether Melting point 90°C

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

Usual 1.00 2.00 10.67 1.00

Max. 3.00 3.50 18.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 30.00 10.67 10.75

Max. 50.00 18.00 18.67

Synthesis: From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in essential oils of tobacco leaves, apple, asparagus, onion, baked and fried potato, wheat bread, cooked chicken, cooked beef and pork, beer, malt whiskey, cocoa, coffee, tea, roasted filberts, and peanuts, peanut butter, potato chips, soybean, coconut, mushrooms, almond, mango, licorice, sweet corn, malt, wort, dried bonito, bourbon vanilla, chicory root, okra, crab, scallop and clam.

©2002 CRC Press LLC

6-METHYLQUINOLINE Synonyms: (Cincholepidine; lepidine; quinoline; 4-methyl-); p-Methylquinoline; 6-Methylquinoline; Quinoline, 6-methyl- (8CI)(9CI); p-Toluquinoline; 4-Methyl quinoline CAS No.: CoE No.:

91-62-3 2339

EEC No.: EINECS No.:

2339 202-084-6

FEMA No.: JECFA No.:

2744 n/a

NAS No.:

2744

Description: 6-Methylquinoline has a pungent, heavy odor. Consumption: Annual: 1.33 lb Individual: 0.00000112 mg/kg/day Regulatory Status: CoE: Aproved. Bev.: 0.3 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.368 mg IOFI: Nature Identical Empirical Formula/MW: C10H9N/143.18 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid; tends to darken on exposure to light

Boiling point Congealing point

261-263°C 0°C

Slightly soluble in water; miscible with alcohol, benzene and ether Specific gravity 1.086 at 20°C

Solubility

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

Usual 1.25 0.03 1.10

Max. 4.00 0.03 3.58

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.00 1.15 1.42

Max. 4.33 3.09 4.71

Synthesis: From coal tar, by synthesis from p-aminobenzaldehyde and acetone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Finnish and Japanese whiskey.

5-METHYLQUINOXALINE Synonyms: 5-Methylquinoxaline; Quinoxaline, 5-methyl- (8CI)(9CI) CAS No.: CoE No.:

13708-12-8 EEC No.: 2271 EINECS No.:

2271 237-246-5

FEMA No.: JECFA No.:

3203 n/a

NAS No.:

3203

Description: 5-Methylquinoxaline has a burnt, roasted, nutty, roasted corn, coffee odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.069 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H8N2/144.19 Specifications: (Burdock, 1997) Boiling point Melting point

120°C at 15 mmHg 20-21°C

Specific gravity

1.112

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

Usual 5.00 5.00

Max. 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Nutty, roasted, peanut and pyrazinelike with yeasty corn chip nuance. Natural occurrence: Reported found in coffee.

METHYL SALICYLATE Synonyms: Analgit; o-Anisic acid; Benzoic acid, 2-hydroxy-, methyl ester (9CI); Benzoic acid, 2-methoxy-; Betula; Betula lenta; Betula oil; Birch oil, sweet; Exagien; Flucarmit; Gaultheria oil; Gaultheria oil, artificial; Gaultheriaoel; o-Hydroxybenzoic acid, methyl ester; 2-Hydroxybenzoic acid, methyl ester; o-Methoxybenzoic acid; 2-(Methoxycarbonyl)phenol; Methyl o-hydroxybenzoate; Methyl 2-hydroxybenzoate; Methyl salicylate; Natural wintergreen oil; Oil of wintergreen; Salicylic acid, methyl ester (8CI); Spicewood oil; Sweet birch oil; Synthetic wintergreen oil; Teaberry oil; Wintergreen oil; Wintergreen oil, synthetic; Wintergruenoel CAS No.: CoE No.:

119-36-8 433

EEC No.: EINECS No.:

433 204-317-7

FEMA No.: JECFA No.:

2745 n/a

NAS No.:

2745

Description: Methyl salicylate has a minty, spicy, sweet, wintergreen-like odor. Consumption: Annual: 271,666.67 lb Individual: 0.2302 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 (1967) Trade association guidelines: FEMA PADI: 37.052 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O3/152.14 Specifications: (FCC, 1996) Acid value

1.0 max

Refractive index

1.535-1.538

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (FCC, 1996) (Continued) Appearance

Colorless, yellowish, or reddish liquid

Assay Boiling point

98.0% of C8H8O3 222.2°C

Solubility Specific gravity

One ml is soluble in 7 ml of 70% alcohol (may be slightly cloudy); slightly soluble in water 1.180-1.185

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual Max. 40.74 61.64 140.80 246.40 2107.00 6958.00 25.81 35.82

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 189.80 1942.00 67.11 571.00

Max. 360.20 2044.00 101.00 807.00

Synthesis: By esterification from natural sources; or by esterification of salicylic acid with methanol. Aroma threshold values: Detection: 40 ppb Taste threshold values: Taste characteristics at 10 ppm: Sweet, salicylate and root beer with aromatic and balsamic nuances. Natural occurrence: Reported found in the oil of wintergreen (Gaultheria procumbens); subsequently found also in birch, tuberose, Dianthys caryophyllus L. Acacia cavenia Hook. and Arn., ylang-ylang and sweet grass oil. Also reported found in grapes, berries, raisin, papaya, strawberry jam, cooked potato, bell pepper, tomato, clove bud, Scotch spearmint oil, butter, cooked beef, cognac, rum, Scotch whiskey, white and port wines, coffee, tea, olive, passion fruit, plum, plumcot, beans, plum brandy, tamarind, prickly pear, corn oil, basil, kiwifruit, bourbon vanilla, mountain papaya, clary and red sage, sopadilla fruit, Cape gooseberry, hog plum and mate.

METHYL SORBATE Synonyms: 2,4-Hexadienoic acid, methyl ester, (E,E)-; Methyl (E,E)-2,4-hexadienoate; Methyl (E,E)-hexa-2,4-dienoate; (E,E)-Methyl 2,4-hexadienoate; Methyl sorbate. CAS No.: CoE No.:

686-89-4 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3714 n/a

Description: Methyl sorbate has a fruity, sweet, anise 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: 0.330 mg Empirical Formula/MW:

NAS No.:

3714

Individual: n/a

IOFI: n/a

C7H10O2/126.16 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point 67°C at 12 mmHg

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1997) (Continued) Assay

99%

Solubility

Slightly water soluble; soluble in fat

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 0.50 2.00 0.50 0.50

Max. 2.50 10.00 2.50 2.50

Food Category Hard candy Jam, jelly Nonalcoholic beverages

Usual 1.00 1.00 0.10

Max. 5.00 5.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fruity, sweet, brown, vanilla and nutty. Natural occurrence: Reported found in guanabana, starfruit and pineapple.

METHYL SULFIDE Synonyms: Dimethyl monosulfide; Dimethyl sulfide; Dimethyl sulphide; Dimethyl thioether; Methane, thiobis-; Methanethiomethane; Methyl monosulfide; Methyl sulfide; Methyl sulphide; Methylthiomethane; 2-Thiapropane; Thiobismethane; 2-Thiopropane CAS No.: CoE No.:

75-18-3 483

EEC No.: EINECS No.:

483 200-846-2

FEMA No.: JECFA No.:

2746 452

NAS No.:

2746

Description: Methyl sulfide has an intense unpleasant odor, wild radish, cabbage-like. It can be tolerated as a green vegetable note only at very low levels (0.1 to 3.0 ppm). Consumption: Annual: 10,183.33 lb Individual: 0.008629 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.060 mg IOFI: Nature Identical Empirical Formula/MW: C2H6S/62.14 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 92% as C2H6S 109°C

Refractive index Solubility Specific gravity

1.431-1.441 1:1 in 95% alcohol 0.842-0.847

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

©2002 CRC Press LLC

Usual 0.44 4.34 12.83 1.77 0.02 0.74 0.54

Max. 1.80 5.68 12.83 1.77 0.04 1.83 1.30

Food Category Gravies Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 0.52 0.03 0.02 4.01 0.73 1.16

Max. 1.05 0.03 0.12 44.23 1.67 2.44

Synthesis: By reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide. Aroma threshold values: Detection: 0.3 to 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in American peppermint oil, the oil of Algerian geranium, butter, orange and grapefruit juice, currant berries, asparagus, kohlrabi, cabbage, carrot, celery, onion, garlic, peas, potato, rutabaga, sauerkraut, tomato, Scotch spearmint oil, parsley, wheat bread, many cheeses, yogurt, milk, cream, buttermilk, raw and cooked egg, fish, chicken, cooked beef, mutton, pork liver, hop oil, beer, cognac rum, grape wines, sherry, tea, roasted filberts and peanuts, oats, soybean, olive, beans, mushroom, starfruit, trassi, Bantu beer, macadamia nut, mango, cauliflower, Brussels sprouts, rice, sake, buckwheat, sweet corn, malt, wort, dried bonito, krill, shrimp, oysters, truffle, okra, crab, clam and scallop.

METHYLSULFINYLMETHANE Synonyms: Dimethyl sulfoxide; DMSO; Methane, sulfinylbis-; Methyl sulfoxide CAS No.: CoE No.:

67-68-5 n/a

EEC No.: EINECS No.:

n/a 200-664-3

FEMA No.: JECFA No.:

3875 507

NAS No.:

n/a

Description: Methylsulfinylmethane has an odor reminiscent of cabbage or garlic. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.859, 172.886, 177.1655, 177.2240, 178.3620, 178.3770, 178.3910, 524.660 (a,b), 524.981 (d,e) FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg IOFI: n/a Empirical Formula/MW: C2H6OS/78.13 Specifications: (JECFA, 2000) Appearance Colorless liquid Assay 99% min Boiling point 189°C

Solubility Specific gravity

Soluble in oil and alcohol; miscible with water 1.087-1.092

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereal Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

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

©2002 CRC Press LLC

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauce

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Natural occurrence: Reported found in apple, raspberry, cabbage, cucumber, onion, tomato, peppermint oil, milk, pork liver, beer, rum, cocoa, coffee, tea, oatmeal, soybean, beetroot, parsnip root, watercress, sweet corn, malt, shrimp and oysters.

2-METHYLTETRAHYDROFURAN-3-ONE Synonyms: Dihydro-2-methyl-3(2H)-furanone; 3(2H)-Furanone, dihydro-2-methyl-(8CI) (9CI); 2-Methyl-4,5-dihydro-3(2H)-furanone; 2-Methyltetrahydrofuran-3-one CAS No.: CoE No.:

3188-00-9 2338

EEC No.: EINECS No.:

2338 221-685-4

FEMA No.: JECFA No.:

3373 n/a

NAS No.:

3373

Description: 2-Methyltetrahydrofuran-3-one has a an odor reminiscent of bread with a buttery topnote. Consumption: Annual: 51.67 lb Individual: 0.00004378 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.799 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.11 Specifications: (Burdock, 1997) Boiling point Refractive index

139°C 1.4291 at 20°C

Specific gravity

1.034

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00

Synthesis: By hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-3one; by acid-catalyzed ring closure of β-alkoxy-diazoketones. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Nutty and astringent with a slight creamy almond nuance. Natural occurrence: Reported found as a constituent in coffee aroma; also as a volatile flavor components in roasted filbert nuts. Also reported found in guava, raisin, pineapple, onion, baked and fried potato, tomato, wheat bread, crispbread, smoked fish, cooked beef and pork, pork liver, rum, cocoa, coffee, peanuts, potato chips, passion fruit, beans, mushroom, tamarind, sweet potato, licorice, malt, dried bonito, cherimoya, okra and mate.

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2-METHYL-3-TETRAHYDROFURANTHIOL Synonyms: 3-Furanthiol, tetrahydro-2-methyl-; 2-Methyl-3-mercaptotetrahydrofuran; 2-Methyltetrahydrofuran-3-thiol; Tetrahydro-2-methyl-3-furanthiol CAS No.: CoE No.:

57124-87-5 EEC No.: n/a EINECS No.:

n/a 260-572-4

FEMA No.: JECFA No.:

3787 n/a

NAS No.:

n/a

Consumption: Annual: 70.00 lb Individual: 0.00008333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.059360 mg IOFI: n/a Empirical Formula/MW: C5H10OS/118.20 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Gravies Meat products

Usual 0.50 0.50

Max. 2.00 2.00

Food Category Snack foods Soups

Usual 5.00 0.30

Max. 15.00 1.00

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

7-METHYL-4,4a,5,6-TETRAHYDRO-2(3H)-NAPHTHALENONE Synonyms: 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone; 2(3H)-Naphthalenone; 4,4a,5,6-tetrahydro-7-methyl-; 4,4a,5,6-Tetrahydro-7-methylnaphthalene-2(3H)-one CAS No.: CoE No.:

34545-88-5 EEC No.: n/a EINECS No.:

n/a 252-079-8

FEMA No.: JECFA No.:

3715 n/a

NAS No.:

3715

Description: 7-Methyl-4,4a,5,6-tetrahydro-2(3H)-naphthalenone has a sweet coumarin-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.40 mg IOFI: Artificial Empirical Formula/MW: C11H14O/162.23

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance Melting point

Light yellow crystalline powder 36.6°C

Solubility

Soluble in fat; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Confection, frosting Gelatin, pudding

Usual 0.20 0.20 0.50 0.20 0.10

Max. 1.00 1.00 2.00 1.00 0.50

Food Category Hard candy Imitation dairy Nonalcoholic beverages Nut products Soft candy

Usual 0.10 0.05 0.05 0.10 0.10

Max. 1.00 0.50 0.20 0.50 1.00

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

2-METHYLTETRAHYDROTHIOPHEN-3-ONE Synonyms: Dihydro-2-methylthiophen-3(2H)-one; Dihydro-2-methyl-3(2H)-thiophenone; 2-Methyl-4,5-dihydro-3(2H) thiophenone; 2-Methyltetrahydrothiophen-3-one; 2-Methylthiolan-3-one; 3(2H)-Thiophenone, dihydro-2-methyl- (8CI)(9CI) CAS No.: CoE No.:

13679-85-1 EEC No.: n/a EINECS No.:

n/a 237-183-3

FEMA No.: JECFA No.:

3512 499

NAS No.:

3512

Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.089 mg IOFI: Nature Identical Empirical Formula/MW: C5H8OS/116.18 Specifications: (JECFA, 1999) Assay

99%

Solubility

Boiling point Refractive index

64-68°C at 11 mmHg 1.510-1.520

Specific gravity

Insoluble in water; soluble in alcohol and fats 0.958-0.970

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.40 0.30 0.30

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

©2002 CRC Press LLC

Max. 1.00 0.50 0.50

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.30

Max. 0.50 0.50 0.50

Taste threshold values: n/a Natural occurrence: Reported found in beer, coffee, roasted peanuts, cooked beef and pork, malt whisky, grape wines, tea, strawberry and bilberry wine, butter and malt.

4-METHYLTHIAZOLE Synonyms: 4-Methylthiazole; Thiazole, 4-methyl- (8CI)(9CI) CAS No.: CoE No.:

693-95-8 n/a

EEC No.: EINECS No.:

n/a 211-764-1

FEMA No.: JECFA No.:

3716 n/a

Description: 4-Methylthiazole has a nutty, green odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.325 mg Empirical Formula/MW:

NAS No.:

3716

Individual: n/a

IOFI: n/a

C4H5NS/99.15 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

≥ 99%

Solubility

Boiling point

133-134°C

Specific gravity

1.5234 at 20°C Slightly soluble in water; soluble in fat 1.1107 at 20° /20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiment, relish Confection, frosting Fats, oils Gravies Hard candy

Usual 1.00 1.00 0.50 0.10 0.50 1.00 0.50 0.50 0.10

Max. 5.00 5.00 5.00 5.00 1.50 5.00 3.00 5.00 5.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nut products Reconstituted vegetables Snack foods Soft candy Soups

Usual 0.10 0.50 0.50 0.50 0.50 0.10 1.50 1.00 0.50

Max. 2.50 2.00 5.00 3.00 5.00 5.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, vegetative and meaty with an alliaceous nuance. Natural occurrence: Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted peanuts, boiled egg, malt, wort and cooked shrimp.

©2002 CRC Press LLC

4-METHYL-5-THIAZOLEETHANOL Synonyms: 5-Hydroxyethyl-4-methylthiazole; 5(2-Hydroxyethyl)-4-methylthiazole; 5(Hydroxyethyl)-4-methylthiazole; 4-Methyl-5-(beta-hydroxyethyl)thiazole; 4-Methyl-5-(2hydroxyethyl)thiazole; 4-Methyl-5-thiazoleethanol; 4-Methyl-5-thiazolethanol; 2-(4-Methylthiazol-5-yl)ethanol; Thiamine thiazole; 5-Thiazoleethanol, 4-methyl- (8CI)(9CI) CAS No.: CoE No.:

137-00-8 n/a

EEC No.: EINECS No.:

n/a 205-272-6

FEMA No.: JECFA No.:

3204 n/a

NAS No.:

3204

Description: 4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of beef and nut-like, on extreme dilution. Consumption: Annual: 5383.33 lb Individual: 0.004562 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.578 mg IOFI: n/a Empirical Formula/MW: C6H9NOS/143.21 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid; may darken upon aging 98.0% of C9H9NOS 135°C at 7 mmHg

Refractive index

1.548-1.552

Specific gravity

1.196-1.210

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 23.50 0.50 23.77 1.00

Max. 47.37 1.00 47.53 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 43.17 1.91 23.71

Max. 87.26 1.91 47.37

Synthesis: By reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with γ, y-dichloro-γ,γ-diacetodipropyl ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roast beef, cognac, Finnish whiskey, cocoa, peanuts, beans and malt.

4-METHYL-5-THIAZOLEETHANOL ACETATE Synonyms: 4-Methyl-5-(2-acetoxyethyl)-thiazole; 4-Methyl-5-(2-hydroxyethyl)thiazole acetate; 4-Methyl-5-thiazoleethanol acetate; 2-(4-Methyl-5-thiazolyl)ethyl acetate; 2-

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(4-Methylthiazol-5-yl)ethyl acetate; 5-Thiazoleethanol, 4-methyl-, acetate (ester) (8CI)(9CI) CAS No.: CoE No.:

656-53-1 n/a

EEC No.: EINECS No.:

n/a 211-517-7

FEMA No.: JECFA No.:

3205 n/a

NAS No.:

3205

Description: 4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.671 mg IOFI: Artificial Empirical Formula/MW: C8H11O2NS/185.24 Specifications: (Burdock, 1997) Melting point

105-108°C at 4 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 24.37 24.62 1.00

Max. 49.20 49.25 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 41.11 3.00 24.37

Max. 82.21 3.00 49.20

Synthesis: From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the β-acetyl derivative of 4-methyl-5-(β-hydroxyethyl)3-thiazoline. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Meaty, brothy, bready and brown with a beefy, bloody and chicken note. Natural occurrence: Not reported found in nature.

2-METHYLTHIOACETALDEHYDE Synonyms: Acetaldehyde, (methylthio)- (8CI)(9CI); (Methylthio)acetaldehyde; 2-Methylthioacetaldehyde CAS No.: CoE No.:

23328-62-3 EEC No.: n/a EINECS No.:

4182 245-587-6

FEMA No.: JECFA No.:

3206 465

NAS No.:

3206

Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.397 mg IOFI: Nature Identical Empirical Formula/MW: C3H6OS/90.14

©2002 CRC Press LLC

Specifications: (JECFA, 1999) Acetal Appearance Assay

0.02% max Colorless liquid 99%

Boiling point Methylene chloride Refractive index

70°C 0.08% max 1.466

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 1.00

Max. 2.00 1.00

Synthesis: By hydrolysis of the diethyl acetal of 2-methyl thioacetaldehyde with diluted HCl; the diethyl acetal is prepared from diethylbromoacetal treated with sodium methyl mercaptide. Aroma threshold values: Detection: 16 ppb Taste threshold values: Taste characteristics at 25 ppm: Alliaceous and vegetative with a good mouthfeel; onion and garlic-like with a potato and bready nuance. Natural occurrence: Reported found in tomato, potato chips and malt.

S-METHYL THIOACETATE Synonyms: Ethanethioic acid, S-methyl ester; Methanethiol acetate; Methylthioacetate CAS No.: CoE No.:

1534-08-3 n/a

EEC No.: EINECS No.:

n/a 216-252-1

FEMA No.: JECFA No.:

3876 482

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.046730 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C3H6OS/90.15 Specifications: (JECFA, 1999) Appearance Assay

Colorless to pale-yellow liquid 98% min

Solubility Specific gravity

Soluble in alcohol and oil 0.817-0.825

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereal Frozen dairy Gravies Meat products Milk products

Usual 0.10 0.10 0.10 0.10 0.10 0.10

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

©2002 CRC Press LLC

Max. 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups Sweet sauces

Usual Max. 0.10 5.00 100.00 1,000.00 0.10 5.00 0.10 5.00 0.10 5.00

Taste threshold values: n/a Natural occurrence: Reported found in melon, strawberry, onion, gruyere and limburger cheese, fish oil, cooked beef, pork liver, beer, whiskies, grape wines, coffee and yellow passion fruit.

2-METHYL-3-THIOACETOXY-4,5-DIHYDROFURAN Synonyms: 4,5-Dihydro-2-methyl-3-furanthiol acetate; Ethanethioic acid, S-(4,5-dihydro-2methyl-3-furanyl) ester; 2-Methyl-4,5-dihydro-3-furanthiol acetate; S-(4,5-Dihydro-2methyl-3-furyl) ethanethioate CAS No.: CoE No.:

26486-14-6 EEC No.: n/a EINECS No.:

n/a 247-731-3

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

3636 n/a

NAS No.:

3636

Individual: 0.000099 mg/kg/day

IOFI: n/a

C7H10O2S/158.22 Specifications: (Burdock, 1997) Assay Boiling point

99% 40-42°C at 0.1 mmHg

Refractive index Solubility

1.5188 at 20°C Soluble in fats and oils

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

Usual n/a n/a

Max. 1.50 3.50

Food Category Soups

Usual n/a

Max. 1.00

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

METHYLTHIO 2-(ACETYLOXY) PROPIONATE Synonyms: Acetyl lactic acid thiomethyl ester; S-Methyl-2-(acetoyloxy) propanethioate; Propanethioic acid, 2-(acetyloxy)-, S-methyl ester CAS No.: CoE No.:

74586-09-7 EEC No.: n/a EINECS No.:

Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a

©2002 CRC Press LLC

n/a 277-931-6

FEMA No.: JECFA No.:

3788 492

NAS No.:

n/a

Individual: 0.0001666 mg/kg/day

FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.179578 mg Empirical Formula/MW:

IOFI: n/a

C6H10O3S/162.21 Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay

99% min

Solubility

Boiling point 73°C at 8.5 mmHg

Specific gravity

1.465-1.475 Soluble in fats; slightly soluble in water 1.130 (d2O/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relish Fats, oils Frozen dairy Gelatin, pudding

Usual 0.50 0.20 10.00 0.20 0.20 0.02

Max. 2.30 0.60 23.00 0.60 0.60 0.20

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

Usual 0.20 0.02 0.20 10.00 0.50 0.20

Max. 1.00 0.20 0.60 23.00 1.20 0.60

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

METHYLTHIO 2-(ACETYLOXY) PROPIONATE Synonyms: Acetyl lactic acid thiomethyl ester; S-Methyl-2-(acetyloxy) propanethioate; Propanethioic acid, 2-(acetyloxy)-, S-methyl ester CAS No.: CoE No.:

74586-09-7 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3788 492

NAS No.:

3788

Consumption: Annual: 70.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: n/a Empirical Formula/MW: C6H10O3S/162.2

©2002 CRC Press LLC

Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay

99% min

Solubility

Boiling point

73°C at 8.5 mmHg

Specific gravity

1.465-1.475 Soluble in fats; slightly soluble in water 1.130 (d20/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiment, relish Fats, oils Frozen dairy Gelatin, pudding

Usual 0.50 0.20 10.00 0.20 0.20 0.02

Max. 2.30 0.60 23.00 0.60 0.60 0.20

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

Usual 0.20 0.20 0.02 10.00 0.50 0.20

Max. 1.00 0.60 0.20 23.0 1.70 0.60

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

4-(METHYLTHIO)BUTANAL Synonyms: 4-(Methylmercapto)butanal; 4-(Methylthio)butanal; 4-(Methylthio) dehyde CAS No.: CoE No.:

42919-64-2 EEC No.: 11542 EINECS No.:

n/a 256-001-3

FEMA No.: JECFA No.:

3414 468

butyral-

NAS No.:

3414

Description: 4-(Methylthio)butanal has a cabbage, garlic-like odor. Consumption: Annual: 0.166 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.867 mg IOFI: Artificial Empirical Formula/MW: C5H10OS/118.19 Specifications: (JECFA, 1999) Assay

99% min

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

Usual 1.00 0.50 1.00 0.50

Max. 1.00 0.50 1.00 0.50

Synthesis: n/a Aroma threshold values: Detection: 2.5 ppb Taste threshold values: n/a

©2002 CRC Press LLC

Food Category Processed vegetables Soft candy Soups

Usual 5.00 0.50 5.00

Max. 5.00 0.50 5.00

Natural occurrence: Not reported found in nature.

1-(METHYLTHIO)-2-BUTANONE Synonyms: 2-Butanone, 1-(methylthio)1-(Methylthio)butan-2-one CAS No.: CoE No.:

13678-58-5 EEC No.: 11543 EINECS No.:

(8CI)(9CI);

n/a 237-169-7

1-(Methylthio)-2-butanone;

FEMA No.: JECFA No.:

3207 496

NAS No.:

3207

Description: 1-(Methylthio)-2-butanone has an odor reminiscent of mushroom, with a characteristic garlic undertone. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.271 mg IOFI: Nature Identical Empirical Formula/MW: C5H10OS/118.19 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 99% min 52-53°C at 8 mmHg

Refractive index Specific gravity

1.470-1.485 0.997 at 22°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.10 0.60 1.00

Max. 1.25 0.75 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.20 0.60 1.10

Max. 0.50 0.75 1.25

Synthesis: From chloro-1-butan-2-one. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

4-METHYLTHIO-2-BUTANONE Synonyms: 2-Butanone, 4-(methylthio)- (8CI)(9CI); 3-Methylmercapto-2-butanone; 4-(Methylthio)-2-butanone; 4-(Methylthio)butan-2-one. CAS No.: CoE No.:

3407-39-7 11688

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3375 n/a

NAS No.: 497

3375

Description: 4-Methylthio-2-butanone has a flavor similar to arrowhead; sweet, sulfurous and fruity. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status:

©2002 CRC Press LLC

CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.257 mg Empirical Formula/MW:

IOFI: Artificial

C5H10OS/118.19 Specifications: (JECFA, 1999) Assay 97% min Boiling point 77-78°C at 20 mmHg; 106°C at 55 mmHg Refractive index 1.470-1.481

Solubility Specific gravity

Soluble in water 1.000-1.007

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: From methylvinyl ketone and methylmercaptan; from methylvinyl ketone and methyl-bis (methylthio)aluminum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kohlrabi.

3-METHYLTHIOBUTYRALDEHYDE Synonyms: 3-Methylthiobutanal CAS No.: CoE No.:

16630-52-7 EEC No.: 11687 EINECS No.:

n/a 240-678-7

FEMA No.: JECFA No.:

3374 467

NAS No.:

3374

Description: 3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.094 mg IOFI: n/a Empirical Formula/MW: C5H10OS/118.19 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

96% min

Solubility

1.473-1.517 Soluble in alcohol; insoluble in water

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (JECFA, 1999) (Continued) Boiling point

63-65°C at 10 mmHg; 90-92°C at 14 mmHg

Specific gravity

0.998-1.170; 0.997 at 20°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish

Usual 1.00

Max. 2.00

Food Category Processed vegetables

Usual 1.00

Max. 2.00

Synthesis: By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to −20°C), using piperdine or copper acetate as catalyst; by a patented oxo process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in French fried potato and krill.

METHYL THIOBUTYRATE Synonyms: Butanethioic acid, S-methyl ester (9CI); Methanethiol n-butyrate; S-Methyl butanethioate; Methyl thiobutyrate; S-Methyl thiobutyrate; Methyl thiolbutyrate; Thiobutyric acid, methyl ester CAS No.: CoE No.:

2432-51-1 2328

EEC No.: EINECS No.:

2328 219-407-1

FEMA No.: JECFA No.:

3310 484

NAS No.:

3310

Description: Methyl thiobutyrate has a putrid, rancid, sour, pungent cabbage odor. Consumption: Annual: 98.00 lb Individual: 0.00008333 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.891 mg IOFI: n/a Empirical Formula/MW: C5H10S/118.10 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% min

Solubility

Boiling point 140-143°C; 38-40°C at 12 mmHg

Specific gravity

1.457-1.469 Miscible in diethyl ether; insoluble in water 0.979 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiment, relish Confection, frosting Fats, oils Frozen dairy

Usual 0.51 0.0058 0.16 2.00 0.25 0.094 29.00

Max. 0.51 0.0063 0.16 2.00 0.35 0.094 29.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Soft candy Soups

Usual 0.64 0.054 0.006 0.052 0.13 0.094 0.063

Max. 0.64 0.073 0.006 0.052 1.10 0.47 0.063

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 0.06 0.5

Max. 0.06 5.00

Food Category Snack foods Sweet sauce

Usual 1.00 0.67

Max. 2.00 0.67

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, strawberry, fish oil, hop oil and shrimp.

METHYL 2-THIOFUROATE Synonyms: 2-Furancarbothioic acid, S-methyl ester (9CI); S-Methyl 2-furancarbothioate; Methyl 2-thiofuroate; Methyl thio-2-furoate; S-Methyl thiofuroate; Thiofuroic acid, methyl ester CAS No.: CoE No.:

13676-61-3 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3311 n/a

NAS No.:

3311

Description: Methyl 2-thiofuroate has a fried, cooked onion odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.575 mg IOFI: Nature Identical Empirical Formula/MW: C6H6O2S/142.12 Specifications: (Burdock, 1997) Boiling point

92-93°C at 11 mmHg

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Fruit ices Gravies

Usual 3.00 5.00 3.00 3.00 3.00 3.00

Max. 3.00 5.00 3.00 3.00 3.00 3.00

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

©2002 CRC Press LLC

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00

3-METHYLTHIO-1-HEXANOL Synonyms: 1-Hexanol, 3-(methylthio)-; 3-Methylmercapto-1-hexanol; 3-(Methylthio)-1hexanol; 3-(Methylthio)hexan-1-ol CAS No.: CoE No.:

51755-66-9 EEC No.: 11548 EINECS No.:

n/a 257-380-8

FEMA No.: JECFA No.:

3438 463

NAS No.:

3438

Description: 3-Methylthio-1-hexanol has a sulfurous onion, garlic green, vegetable odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.880 mg IOFI: Nature Identical Empirical Formula/MW:

C7H16OS/148.26

Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless liquid 97% min 140-145°C; 130°C at 30 mmHg; 61-62°C at 10 mmHg

Refractive index Solubility

1.474-1.489 Insoluble in water

Specific gravity

0.964-0.974 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 4.00 2.00 3.00 2.00

Max. 6.00 4.00 5.00 4.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy Soups

Usual 2.00 1.00 3.00 2.00

Max. 4.00 2.00 5.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in passion fruit and jackfruit.

3-METHYLTHIOHEXANAL Synonyms: 3-(Methylthio)hexanal CAS No.: CoE No.:

38433-74-8 EEC No.: n/a EINECS No.:

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

©2002 CRC Press LLC

n/a 253-929-0

FEMA No.: JECFA No.:

3877 469

NAS No.:

n/a

Individual: n/a

JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.13330 mg Empirical Formula/MW:

IOFI: n/a

C7H14OS/146.25 Specifications: (JECFA, 1999) Appearance

Clear colorless liquid

Assay

95.8% min

Boiling point

81°C

Refractive index 1.475-1.485 One ml is soluble in 2 ml 70% Solubility alcohol; soluble in triacetin and heptane; insoluble in water Specific gravity 0.967-0.968

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Fruit ices

Usual 0.50 0.50 1.00 0.50

Max. 1.00 1.00 5.00 1.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.50 1.00 0.05 0.50

Max. 2.00 3.00 0.10 1.00

Synthesis: n/a Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-(METHYLTHIO) HEXYL ACETATE Synonyms: 1-Hexanol, 3-(methylthio)-, acetate CAS No.: CoE No.:

51755-85-2 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3789 481

NAS No.:

n/a

Consumption: Annual: 70.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.004145 mg IOFI: n/a Empirical Formula/MW: C9H18O2S/190.30 Specifications: (JECFA, 1999) Acid value Appearance Assay Boiling point

1.0 max Colorless liquid 99% min 75°C at 5 mmHg

©2002 CRC Press LLC

Refractive index Solubility Specific gravity

1.461-1.469 Soluble in water and fat 0.982-0.990

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Chewing gum Gelatin, pudding

Usual 0.01 0.50 0.10

Max. 0.10 1.00 0.30

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.01 0.10

Max. 0.50 0.10 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sulfureous, tropical, biting, vegetative and fruity. Natural occurrence: Reported found in yellow passion fruit.

bis-(METHYLTHIO)METHANE Synonyms: 2,4-Dithiopentane; Formaldehyde dimethyl dithioacetal; Formaldehyde dimethyl mercaptal; Methane, bis(methylthio)-; Methylene bis(methyl sulfide); bis(Methylmercapto)methane; Thioformaldehyde dimethyl acetal CAS No.: CoE No.:

1618-26-4 n/a

EEC No.: EINECS No.:

n/a 216-577-9

FEMA No.: JECFA No.:

3878 533

Description: bis-(Methylthio)methane has a mustard-like odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.444920 mg Empirical Formula/MW: C3H8S2/108.23 Specifications: (JECFA, 1999) Appearance

pale-yellow, oily liquid

Solubility

Assay Boiling point

99% min 193°C

Specific gravity

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Soluble in alcohol and oils; slightly soluble in water 0.959-1.059

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relish Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 0.60 0.20 0.04 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual Max. 0.10 1.00 0.10 0.10 4.00 44.00 0.20 2.00 1,000.00 1,000.00 0.20 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in camembert and gruyere cheeses, milk, fish oil, cooked and canned beef, shitake mushroom, truffle, prawn and lobster.

©2002 CRC Press LLC

2-(METHYLTHIO)METHYL-2-BUTENAL CAS No.: CoE No.:

40878-72-6 EEC No.: 11549 EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3601 470

NAS No.:

3601

Description: 2-(Methylthio)methyl-2-butenal has an odor reminiscent of burnt matches, cooked cabbage or roasted onion. Consumption: Annual: <1.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.009 mg IOFI: n/a Empirical Formula/MW: C6H10OS/130.21 Specifications: (JECFA, 1999) Assay Boiling point

99% min 77°C at 5 mmHg

Refractive index 1.523-1.533 Solubility Soluble in fats; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Gravies Reconstituted vegetable

Usual 0.20 0.20

Max. 0.50 1.00

Food Category Snack foods Soups

Usual 0.50 0.20

Max. 1.00 0.50

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

METHYLTHIOMETHYL BUTYRATE Synonyms: Butanoic acid, (methylthio)methyl ester CAS No.: CoE No.:

74758-93-3 EEC No.: n/a EINECS No.:

n/a 277-989-2

FEMA No.: JECFA No.:

Description: Methylthiomethyl butyrate has a metallic fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.303100 mg Empirical Formula/MW: C6H12O2S/148.22

©2002 CRC Press LLC

3879 473

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Assay 97% min Refractive index 1.454-1.464

Solubility Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.943-0.948

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual Max. 0.50 5.00 500.00 500.00 1.00 10.00

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

2-METHYL-5-THIOMETHYLFURAN Synonyms: Furan, 2-methyl-5-(methylthio)- (8CI)(9CI); 5-Methylfuryl methyl sulfide; 2-Methyl-5-(methylthio)furan CAS No.: CoE No.:

13678-59-6 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3366 n/a

NAS No.:

3366

Description: 2-Methyl-5-thiomethylfuran has a very strong, sulfurated odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.218 mg IOFI: Nature Identical Empirical Formula/MW: C6H8OS/128.19 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.50

Max. 1.50

Food Category Gravies

Usual 1.50

Max. 1.50

Synthesis: From 2-methylfuran with CH3SCl; from 2-methylfuran with an organolithium compound. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent of coffee.

©2002 CRC Press LLC

METHYLTHIOMETHYL HEXANOATE Synonyms: Hexanoic acid, (methylthio)methyl ester CAS No.: CoE No.:

74758-91-1 EEC No.: n/a EINECS No.:

n/a 277-988-7

FEMA No.: JECFA No.:

3880 479

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.301100 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H16O2S/176.27 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Solubility

Assay

97% min

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.980-0.985

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Gravies Meat products

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual Max. 0.50 5.00 300.00 300.00 1.00 10.00

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

4-METHYLTHIO-4-METHYL-2-PENTANONE CAS No.: CoE No.:

2355-40-5 11515

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3376 500

NAS No.:

3376

Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.257 mg IOFI: Artificial Empirical Formula/MW: C7H14OS/146.25

©2002 CRC Press LLC

Specifications: (JECFA, 1999) Assay 99% min Boiling point 84°C at 12 mmHg; 78°C at 15 mmHg

Refractive index Specific gravity

1.475-1.485 0.964

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: From mesityl oxide by addition of methyl sulfide; from acetone and methylbis(methylthio) aluminum. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Green, sulfureous, metallic, horseradish, cabbage, vegetative and herbal nuances. Natural occurrence: Not reported found in nature.

2-(METHYLTHIOMETHYL)-3-PHENYLPROPENAL Synonyms: α-Benzylidene methional; 2-propenal, 2-(methylthiomethyl)-3-phenylCAS No.: CoE No.:

65887-08-3 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3717 505

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.006 mg Empirical Formula/MW:

NAS No.:

3717

Individual: n/a

IOFI: n/a

C11H12OS/192.28

Specifications: (JECFA, 1999) Appearance Assay Boiling point

Viscous yellow liquid 98% (mixture of 87% trans and 12% cis) 151°C at 3.8 mmHg

Refractive index Solubility Specific gravity

1.622-1.632 Miscible in fats; insoluble in water 1.080-1.085

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

Synthesis: n/a

©2002 CRC Press LLC

Usual 0.20 0.10 0.20

Max. 1.00 0.50 1.00

Food Category Reconstituted vegetables Soups

Usual 0.10 0.10

Max. 0.50 1.00

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

4-(METHYLTHIO)-2-OXOBUTANOIC ACID Synonyms: Butanoic acid, 4-(methylthio)-2-oxo, sodium salt; alpha-Keto-gamma-methiolbutyrate; alpha-Ketomethionine; 2-Keto-4-methylthiobutanoic acid; 2-Keto-4-methylthiobutyrate; 2-Keto-4-methylthiobutyric acid; 2-Ketothiomethylbutyric acid; gamma-Methiolketo-butyric acid; 4-Methylmercapto-2-oxobutyrate; 4-Methylthio-2-ketobutyric acid; 4Methylthio-2-oxobutanoate; 4-(Methylthio)-2-oxobutanoic acid, sodium salt; alpha-Oxomethionine; alpha-Oxo-gamma-methylthiobutyric acid; 2-Oxo-4-thiomethylbutyric acid; SMethyl-alpha-ketobutyric acid; Sodium 4-(methylthio)-2-oxobutanoate CAS No.: CoE No.:

583-92-6 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3881 501

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.174430 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C5H8O3S/148.18 Specifications: (JECFA, 1999) Appearance

White, free-flowing powder

Boiling point

Assay

99.5% min

Solubility

483°C Soluble in water and white petroleum

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Condiments, relish Confection, frosting Fats, oils Instant coffee, tea

Usual 0.50 0.10 0.10 0.30 0.50

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Poultry Processed vegetables Soups

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in provolone cheese.

©2002 CRC Press LLC

Usual 0.50 0.50 0.30 0.10 1.00

Max. 5.00 5.00 5.00 5.00 5.00

5-METHYL-2-THIOPHENECARBOXALDEHYDE Synonyms: 2-Formyl-5-methylthiophene; 5-Methyl-2-formylthiophene; 5-Methyl-2-thenaldehyde; 5-Methyl-2-thiophencarboxaldehyde; 5-Methyl-2-thiophenecarboxaldehyde; 5-Methylthiophene-2-carbaldehyde; 2-Thiophenecarboxaldehyde, 5-methyl- (8CI)(9CI) CAS No.: CoE No.:

13679-70-4 EEC No.: n/a EINECS No.:

n/a 237-178-6

FEMA No.: JECFA No.:

Consumption: Annual: 5.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.220 mg Empirical Formula/MW:

3209 n/a

NAS No.:

3209

Individual: 0.00000423 mg/kg/day

IOFI: Nature Identical

C6H6OS/126.17 Specifications: (Burdock, 1997) Boiling point 52.5°C at 0.7 mmHg; 113-114°C at 25 mmHg Refractive index 1.5742 at 20°C

Specific gravity

1.170

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual 0.50 0.50 0.50 0.50 0.50 0.50

Max. 2.00 2.00 2.00 0.50 2.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 2.00 2.00 0.50

Synthesis: From thiophene (or its derivatives) and formamide in the presence of POCl3; from N-(2-thienyl)formaldimines. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted peanuts, tomato, wheat bread, raw chicken, cooked beef, pork liver, cognac, malt whiskey, coffee, popcorn, krill, shrimp and okra.

2-METHYLTHIOPHENOL Synonyms: 2-Methyl(thiophenol); o-Tolymercaptan CAS No.: CoE No.:

137-06-4 2272

EEC No.: EINECS No.:

2272 205-276-8

FEMA No.: JECFA No.:

3240 528

NAS No.:

3240

Description: 2-Methylthiophenol has a disagreeable odor. This compound is erroneously called o-toluenethiol. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a

©2002 CRC Press LLC

FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.202 mg Empirical Formula/MW:

IOFI: n/a

C7H8OS/124.2 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Colorless to pale-yellow liquid 95% min 194-195°C

Refractive index Specific gravity

1.575 1.054-1.059

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

Usual 0.80 1.00

Max. 0.90 2.00

Food Category Snack foods Soups

Usual 11.00 0.05

Max. 14.00 0.20

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

o-(METHYLTHIO)PHENOL Synonyms: 2-Hydroxy-2-methylmercaptobenzene; o-Hydroxythioanisole; Methyl-(2hydroxyphenol)sulfide; 2-Methylmercapto phenol; o-(Methylthio)phenol; 2-(Methylthio)phenol; Phenol, o-(methylthio)- (8CI); Phenol, 2-(methylthio)- (9CI); 1-Thioguaiacol CAS No.: CoE No.:

1073-29-6 n/a

EEC No.: EINECS No.:

n/a 214-027-2

FEMA No.: JECFA No.:

3210 503

NAS No.:

3210

Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.172 mg IOFI: Nature Identical Empirical Formula/MW: C7H8OS/140.2 Specifications: (JECFA, 1999) Appearance Assay

Liquid 98% min

Boiling point Specific gravity

218-219°C; 105°C at 22 mmHg 1.168-1.173

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

Usual 0.50 0.50

Max. 0.50 0.20

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.05

Max. 0.20 0.20

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 0.85

Max. 2.10

Food Category

Usual

Max.

(Part 2 of 2) Synthesis: From the diazonium salt of methyl-(2-aminofuryl)-sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

3-(METHYLTHIO)PROPANOL Synonyms: γ-Hydroxypropyl methyl sulfide; 3-Hydroxypropyl methyl sulfide; 3-Methylmercapto-1-propanol; Methionol; 3- Methylthiol propyl alcohol; Methyl-3-hydroxy p propyl sulfide; gamma-Methylmercaptopropyl alcohol; 3-(Methylthio)propanol; 3-(Methylthio)-1propanol; 1-Propanol, 3-(methylthio)- (8CI)(9CI) CAS No.: CoE No.:

505-10-2 11554

EEC No.: EINECS No.:

n/a 208-004-6

FEMA No.: JECFA No.:

3415 461

NAS No.:

3415

Description: 3-(Methylthio)propanol has a powerful sweet, soup or meat-like odor and flavor in high dilution. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 329.1 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.019 mg IOFI: Nature Identical Empirical Formula/MW: C4H10OS/106.19 Specifications: (JECFA, 1999) Appearance

Pale-yellowish, mobile liquid

Assay

99% min

Boiling point

195°C; 93-94°C at 17 mmHg

Refractive index 1.483-1.493 Soluble in alcohol, propylene Solubility glycol and oils; slightly soluble in water Specific gravity 1.025-1.170

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

Usual 0.10

Max. 0.10

Food Category Nonalcoholic beverages

Usual 0.05

Max. 0.05

Synthesis: From propylene chlorhydrin and sodium hydrosulfide. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in soy sauce, tomatoes, grape wines, apple, melon, pineapple, asparagus, rye bread, cheeses, cured pork, beer, cognac, malt whiskey, cider, sherry, coffee, litchi, shrimp and apple brandy.

©2002 CRC Press LLC

1-METHYLTHIO-2-PROPANONE Synonyms: (Methylthio)acetone; -(Methylthio)acetone; -(Methylthio)propanone; 2-Propanone, 1-(methylthio)-; 2-Propanone, (methylthio)-; 2-Thio-4-pentanone CAS No.: CoE No.:

14109-72-9 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3882 495

NAS No.:

Description: 1-Methylthio-2-propanone has an odor reminiscent of melon. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.100160 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C4H8OS/104.17 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

97% min

Solubility

1.395-1.405 Soluble in alcohol and oils; slightly soluble in water

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Condiments, relish Frozen dairy Gravies Meat products

Usual 0.10 0.10 0.10 0.10 0.10

Max. 1.00 0.20 0.50 0.20 1.00

Food Category Nonalcoholic beverages Processed vegetables Seasonings, flavors Soft candy Soups

Usual Max. 0.10 0.50 0.50 5.00 500.00 500.00 0.10 0.50 0.50 5.00

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

3-(METHYLTHIO) PROPIONALDEHYDE Synonyms: Methional; β-Methiopropionaldehyde (true name); beta-(Methylmercapto)-propionaldehyde; 3-(Methylmercapto)propionaldehyde; Methylmercaptopropionic aldehyde; 3-(Methylthio)propanal; beta-(Methylthio)propionaldehyde; 3-(Methylthio)propionaldehyde; Propanal, 3-(methylthio)- (9CI); Propionaldehyde, 3-(methylthio)- (8CI); 4-Thiopentanal CAS No.: CoE No.:

3268-49-3 125

EEC No.: EINECS No.:

125 221-882-5

FEMA No.: JECFA No.:

2747 466

NAS No.:

2747

Description: 3-(Methylthio) propionaldehyde has a powerful onion, meat-like odor. It has a pleasant, warm, meat and soup-like flavor at low levels. Consumption: Annual: 466.67 lb Individual: 0.0003954 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.039 mgIOFI: Nature Identical Empirical Formula/MW: C4H8OS/104.17 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% of C4H8OS

Solubility

Boiling point

165-166°C

Specific gravity

1.484-1.493 Soluble in alcohol (1:1 in 95% ethanol) 1.038-1.048

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Fats, oils Frozen dairy Gelatin, pudding

Usual 0.30 2.45 2.44 0.06 2.95 6.35

Max. 0.50 4.56 3.32 0.10 5.80 11.55

Food Category Gravies Meat products Milk products Nonalcoholic beverages Soft candy

Usual 7.85 3.39 0.36 1.03 2.32

Max. 11.98 6.47 0.73 1.89 4.60

Synthesis: By transamination and decarboxylation of various amino acids; by oxidation of the alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Potato, musty, tomato and vegetative. Natural occurrence: Reported found in potato, potato chips, asparagus, tomato, tomato paste, wheat and rye bread, many cheeses, boiled egg, meats, hop oil, beer, malt whiskey, cocoa, coffee, roasted filberts and peanuts, popcorn, oatmeal, passion fruit, beans, mushroom, macadamia nut, tamarind, parsnip root, jackfruit, pumpkin, sweet corn, dried bonito, krill, shrimps, crayfish and scallops.

METHYLTHIO 2-(PROPIONYLOXY) PROPIONATE Synonyms: S-Methyl-2-(propionyloxy) propanethioate; Propionyl lactic acid thiomethyl ester CAS No.: CoE No.:

977161-96-8 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3790 493

NAS No.:

n/a

Consumption: Annual: 70.00 lb Individual: 0.0001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 0.263133 mg Empirical Formula/MW:

IOFI: n/a

C7H12O3S/162.20 Specifications: (JECFA, 1999) Appearance

Colorless to pale-pink liquid

Refractive index

Assay

99% min

Solubility

Boiling point

76°C at 4.5 mmHg

Specific gravity

1.464-1.474 Soluble in fats; slightly soluble in water 1.098 (d20/4)

Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Cheese Condiments, relish Fats, oils Frozen dairy Gelatin, pudding Imitation dairy

Usual 0.70 0.30 15.00 0.30 0.30 0.02 0.30

Max. 3.50 0.70 34.00 0.70 0.50 0.20 0.70

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

Usual 0.30 0.02 0.10 15.00 0.75 0.40

Max. 0.70 0.30 0.50 34.00 1.70 1.20

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

3-(METHYLTHIO)PROPYL ACETATE Synonyms: Acetic acid, 3-(methylthio)propyl ester; 3-Acetoxypropyl methyl sulfide; Methionyl acetate; 1-Propanol, 3-(methylthio)-, acetate CAS No.: CoE No.:

16630-55-0 EEC No.: n/a EINECS No.:

n/a 240-679-2

FEMA No.: JECFA No.:

3883 478

NAS No.:

Description: 3-(Methylthio)propyl acetate has a fatty, estery odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.044920 mg Empirical Formula/MW:

n/a

Individual: n/a

IOFI: n/a

C6H12O2S/148.22 Specifications: (JECFA, 1998) Acid value

1.0 max

Refractive index

1.461-1.467

(Part 1 of 2)

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Specifications: (JECFA, 1998) (Continued) Appearance

Colorless liquid

Solubility

Assay Boiling point

97% min 201-202°C

Specific gravity

Soluble in alcohol and oils; slightly soluble in water 0.930-1.044

(Part 2 of 2) Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatin, pudding Gravies

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 0.20 0.50 0.20 0.20 0.20 0.20

Food Category Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 0.10 0.10 50.00 0.10 0.10

Max. 0.50 0.20 50.00 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection: 30 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, melon, pineappple, beer, malt whiskey and white wine.

3-METHYLTHIOPROPYL ISOTHIOCYANATE Synonyms: Ibervirin; 1-Isothiocyanato-3-(methylthio)propane; 3-Methylmecaptopropyl isothiocyanate; 3-Methylthiopropyl isothiocyanate; Propane, 1-isothiocyanato-3-(methylthio)-(9CI) CAS No.: CoE No.:

505-79-3 n/a

EEC No.: EINECS No.:

2326 208-020-3

FEMA No.: JECFA No.:

3312 n/a

NAS No.:

3312

Description: 3-Methylthiopropyl isothiocyanate has a characteristic radish odor. Consumption: Annual: 700.00 lb Individual: 0.0005932 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.630 mg IOFI: Nature Identical Empirical Formula/MW: C5H9NS2/147.26 Specifications: (Burdock, 1997) Appearance

Liquid

Boiling point

116°C at 16 mmHg

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

Usual 4.00

Max. 4.00

Food Category Gelatin, pudding

Synthesis: From 3-methylthiopropylamine and CSCl2. Aroma threshold values: Detection: 5 ppb Taste threshold values: n/a

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Usual 4.00

Max. 4.00

Natural occurrence: Reported found in the hydrolysates of crucifer seeds and Lesquerella seed meal, in Iberis sempervirens seeds, in cabbage, kohlrabi, horseradish, Japanese horseradish, cauliflower and radish.

2-METHYL-3-TOLYLPROPIONALDEHYDE (mixed o-, m-, p-) CAS No.: CoE No.:

977044-51-1 EEC No.: 587 EINECS No.:

587 255-410-4

FEMA No.: JECFA No.:

2748 n/a

NAS No.:

2748

Description: 2-Methyl-3-tolylpropionaldehyde has an extremely sweet, fruity odor. It is somewhat balsamic with bitter-almond notes. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.05 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.656 mg IOFI: n/a Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Solubility

Assay

Commercial product mainly paraisomer with some ortho-isomer and only traces of meta-isomer

Very slightly soluble in water; soluble in alcohol

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

Usual 3.04 0.03 2.55

Max. 4.02 0.03 4.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.70 1.01 2.35

Max. 3.77 2.25 3.27

Synthesis: Commercially available as a mixture of the three isomers; from tolyl aldehyde (om-, p- mixture) by condensation with propionaldehyde followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Orange flower, sweet, floral, melonlike with a green fruity nuance. Natural occurrence: Not reported found in nature.

3-METHYL-1,2,4-TRITHIANE Synonyms: 3-Methyl-1,2,4-trithiane; 1,2,4-Trithiane, 3-methyl- (9CI) CAS No.: CoE No.:

43040-01-3 EEC No.: n/a EINECS No.:

n/a 256-056-3

FEMA No.: JECFA No.:

Description: 3-Methyl-1,2,3-trithiane has a strong odor. Consumption: Annual: n/a

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3718 574

NAS No.:

3718

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: 0.070 mg Empirical Formula/MW:

IOFI: n/a

C4H8S3/152.29 Specifications: (JECFA, 1999) Appearance Assay Refractive index

Colorless liquid 98% min 1.617-1.627

Solubility Specific gravity

Soluble in fat; insoluble in water 1.276 (d20/4)

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

Usual 0.10 0.30 0.10 1.00 0.10 0.01 0.10 0.05

Max. 0.50 1.50 0.50 5.00 0.50 0.05 0.50 0.50

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

Usual 0.05 0.15 0.15 0.05 0.05 0.30 0.10 0.05

Max. 0.50 1.00 1.00 0.15 0.50 1.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef and durian (Durio zibethinus).

2-METHYLUNDECANAL Synonyms: Aldehyde C-12; Aldehyde C-12, MNA; Aldehyde M.N.A.; Methylnonylacetaldehyde; Methyl-n-nonylacetaldehyde; Methyl n-nonyl acetaldehyde; Methylnonylacetic aldehyde; Methyl nonyl acetic aldehyde; 2-Methyl-1-undecanal; 2-Methylundecanal; Undecanal, 2-methyl- (8CI)(9CI) CAS No.: CoE No.:

110-41-8 2010

EEC No.: EINECS No.:

2010 203-765-0

FEMA No.: JECFA No.:

2749 275

NAS No.:

2749

Description: 2-Methylundecanal has a characteristic fatty odor assuming a floral note on dilution. At high levels, it has an acrid, fatty unpleasant flavor. At low levels, the flavor is honey and nut-like. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.687 mg Empirical Formula/MW:

IOFI: n/a

C12H24O/184.32 Specifications: (FCC, 1996) Acid value

10.0 max

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

94.0% of C12H24O 171°C

Specific gravity

1.431-1.436 Soluble in oils, alcohol, propylene glycol (solution may be turbid); insoluble in glycerin 0.822-0.830

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

Usual 0.30 8.11 2.20 5.74

Max. 0.55 10.26 2.20 7.90

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 6.59 2.38 6.00

Max. 8.47 4.35 8.70

Synthesis: By cracking the corresponding glycidic acid; from α-nonyl acrolein; from methyl nonyl ketone and ethyl monochloroacetate in the presence of sodium ethylate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Waxy, fatty, metallic with a citrus nuance. Natural occurrence: Reported found in kumquat peel oil.

METHYL 9-UNDECENOATE Synonyms: Methyl 9-undecenoate; Methyl undec-9-enoate; Methyl 10-undecenoate; Methyl undecylenate; 9-Undecenoic acid, methyl ester (8CI)(9CI) CAS No.: CoE No.:

5760-50-9 n/a

EEC No.: EINECS No.:

2101 227-279-3

FEMA No.: JECFA No.:

2750 342

NAS No.:

2750

Description: Methyl 9-undecenoate has a sweet, persistent, light, fatty, green odor reminiscent of wine and iron. It has an oily, brandy-like flavor at low concentrations and unpleasant at high levels. Consumption: Annual: <1.00 lb Individual: 0.00000438 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 8.535 mgIOFI: Nature Identical Empirical Formula/MW: C12H22O2/198.31

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Specifications: (JECFA, 1998) Appearance

Colorless to pale straw-yellow, oily liquid

Refractive index

Boiling point

247-248°C

Solubility

Melting point

27.5°C

Specific gravity

1.435-1.441 Soluble in alcohol; insoluble in water 0.886 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 39.92 23.00 34.74

Max. 47.78 25.00 39.09

Food Category Nonalcoholic beverages Soft candy

Usual 15.00 34.54

Max. 18.00 43.45

Synthesis: By direct esterification of the acid with methanol and concentrated H2SO4 or HCl; by thermal decomposition of methyl ricinoleate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

METHYL 2-UNDECYNOATE Synonyms: Methyl decine carbonate; Methyl decyne carbonate CAS No.: CoE No.:

10522-18-6 EEC No.: 2111 EINECS No.:

2111 n/a

FEMA No.: JECFA No.:

2751 n/a

NAS No.:

2751

Description: Methyl 2-undecynoate has a powerful, waxy, green, floral odor. It has a sweet flavor reminiscent of violet. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Approved. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.220 mg IOFI: Artificial Empirical Formula/MW: C12H20O2/196.2 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Solubility

221°C at 5 mmHg; 230°C at 760 mmHg Refractive index 1.4465 (1.4530 at 20°C) Boiling point

Specific gravity

Insoluble in water; soluble in alcohol 0.9177 at 20°C; 0.940 at 15.5°C

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

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Usual 0.10 19.37 14.07

Max. 0.50 28.67 25.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 23.00 6.03 17.70

Max. 38.50 7.15 27.17

Synthesis: By methylation of the corresponding acid at the boil in the presence of HCl or at room temperature in the presence of H2SO4; the acid can be prepared form methyl nonyl ketone by reaction with phosphorous pentachloride, which yields the acetylenic compound; treatment of this with potassium carbonate yields undecyne, which is then converted to the acid by treatment with sodium and methyl chlorocarboante. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, oily, fatty, chickenand tallow-like. Natural occurrence: Not reported found in nature.

METHYL VALERATE Synonyms: Methyl-n-valerate; Methyl pentanoate; Methyl valerate; Methyl valerianate; Pentanoic acid, methyl ester (9CI); Valeric acid, methyl ester CAS No.: CoE No.:

624-24-8 588

EEC No.: EINECS No.:

588 210-838-0

FEMA No.: JECFA No.:

2752 159

NAS No.:

2752

Description: Methyl valerate has a pungent, green-fruity odor, apple and pineapple-like. It has a similar flavor at 10 to 50 ppm. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.366 mg IOFI: Nature Identical Empirical Formula/MW: C8H12O2/116.16 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow mobile liquid

Refractive index 1.393-1.399

Assay

98.0% min

Solubility

Boiling point

126-127°C

Specific gravity

Soluble in propylene glycol, alcohol and most fixed oils; slightly soluble in water 0.883-0.895

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 17.37 22.52 18.27

Max. 41.67 73.50 47.80

Food Category Nonalcoholic beverages Soft candy

Usual 8.82 20.00

Max. 22.25 49.00

Synthesis: By direct esterification of valeric acid with methanol in the presence of concentrated H2SO4; Note: this ester hydrolyzes readily. Aroma threshold values: Detection: 20 to 89 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, ripe, fruity with sweaty, dairy and cheesy nuances.

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Natural occurrence: Reported found in small amounts in the essential oil form the fruits of Ananas sativus Schult. Also reported present in apple, coffee, honey, kiwi, melon, papaya, pineapple, strawberry, tea, wine, blackberry, baked potato, olive, starfruit, passion fruit, soursop, bourbon vanilla, mountain papaya and naranjilla fruit.

2-METHYLVALERIC ACID Synonyms: 2-Methylpentanoic acid; Methylpropylacetic acid; alpha-Methylvaleric acid; 2-Methylvaleric acid; 2-Pentanecarboxylic acid; Pentanoic acid, 2-methyl- (9CI); Valeric acid, 2-methyl- (8CI) CAS No.: CoE No.:

97-61-0 31

EEC No.: EINECS No.:

31 202-594-9

FEMA No.: JECFA No.:

2754 261

NAS No.:

2754

Description: 2-Methylvaleric acid has a powerful, pungent, acrid odor. At concentrations below 10 ppm, it has an agreeable, sour, oily flavor. At higher concentrations the flavor becomes disagreeable because it is too acidic. Consumption: Annual: 41.67 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.347 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98.0% min

Solubility

Boiling pont

196-197°C

Specific gravity

1.411-1.416 One ml is soluble in 1 ml 95% alcohol 0.919-0.922

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.75 5.00 4.50

Max. 6.00 7.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.50 1.22

Max. 6.00 2.03

Synthesis: By catalytic oxidation of 2-methyl pentanealdehyde; from 2-chloropentane with sodium and CO2 under pressure; by decarboxylation of methyl propyl malonic acid; two optically active isomers are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, wine, cheese, papaya, baked potato, pepper, lamb, rum, tea, mango and cherimoya.

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2-METHYL-5-VINYLPYRAZINE Synonyms: 2-Ethenyl-5-methylpyrazine; 2-Methyl-5-vinylpyrazine; Pyrazine, 2-ethenyl5-methyl- (9CI) CAS No.: CoE No.:

13925-08-1 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3211* n/a

NAS No.:

3211

Note: *Removed from FEMA GRAS list #13, 1984. Consumption: Annual: <1.00 lb Individual: 0.00000701 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: See note above IOFI: Nature Identical Empirical Formula/MW: C7H8N2/120.16 Specifications: (Burdock, 1997) Assay

C: 69.97%; H6.71%; N:23.31%

IR spectra

Boiling point

65-66°C at 12 mmHg

Mass spectra

S(6.7, 8.6, 9.7, 10.1, 10.7); M (3.3, 0.1, 7.2, 7.4, 7.6, 10.8, 11.1); W (5.3, 6.1, 6.5, 7.8, 7.9, 8.2, 9.2, 11.4) 39(16), 40(7), 52(60), 54(29), 66(3), 67(2), 79(10), 80(1), 93(12), 94(9), 119(17), 120(100)

Reported uses (ppm): n/a Synthesis: By methylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with dimethyl-2,5-pyrazine, followed by the Hoffman degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported to be present in coffee, dairy products, peanuts, filberts, potato products, asparagus, fried chicken, cocoa, toasted oats, corn tortillas and malt.

4-METHYL-5-VINYLTHIAZOLE Synonyms: 5-Ethenyl-4-methylthiazole; 4-Methyl-5-vinylthiazole; 4-Methyl-5-vinyl thiazole; Thiazole, 5-ethenyl-4-methyl- (9CI); Thiazole, 4-methyl-5-vinylCAS No.: CoE No.:

1759-28-0 n/a

EEC No.: EINECS No.:

n/a 217-160-4

FEMA No.: JECFA No.:

3313 n/a

NAS No.:

3313

Description: 4-Methyl-5-vinylthiazole has a nutty, cocoa odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 2.037 mg Empirical Formula/MW:

IOFI: Nature Identical

C6H7NS/125.19 Specifications: (Burdock, 1997) Boiling point

77-82°C at 18-20 mmHg

Solubility

Soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit ices Gelatin, pudding Gravies

Usual 8.00 2.00 2.00 8.00 6.00

Max. 8.00 2.00 2.00 8.00 6.00

Food Category Hard candy Meat products Soft candy Soups

Usual 2.00 6.00 2.00 6.00

Max. 2.00 6.00 2.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Nutty, musty, earthy, cocoa powderlike. Natural occurrence: Reported found in cocoa aroma, yellow passion fruit aroma, garlic, pork, cognac, filberts and soursop.

MICHELLA ALBA OIL Botanical name: Michelia alba Botanical family: Magnoliaceae Other names: Champaca Foreign names: Yu-lan; Ginko-boku Description: The Michelia genus consists of approximately 45 species of evergreen and deciduous shrubs and trees distributed in southeast Asia. M. alba has small, white, very fragrant flowers with leaves similar to avocado. This fast-growing shade tree is popular in China, where it is used as a containerized plant or shade tree. It blooms during warm weather and is a member of the magnolia family. It is related to the banana shrub, M. fuscata. The flowers have been used to add a pleasing aromatic note to tea. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/aIOFI: n/a Essential oil composition: The flower oil contains linalool 72.8% [(R) 75%; (S) 25%]; αterpineol 6.04%; β-phenylethyl alcohol 2.58%; β-pinene 2.3%; methyl 2-methylbutyrate 1.46%; geraniol 1.239%; 1,8-cineole 1.03%. The leaf oil contains linalool 80.1% [(R) 95.3%; (S) 4.7%]; β-caryophyllene 3.0%; β-elemene; 1.7%; caryophyllene oxide 1.68%; and nerolidol 1.19% .1 1 Ueyama et al. J. Essen. Oil Res. 4, 15, 1992.

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Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

Michelia Alba Oil CAS No.: CoE No.:

92457-18-6 EEC No.: n/a EINECS No.:

n/a 296-299-2

FEMA No.: JECFA No.:

3950 n/a

NAS No.:

n/a

Description: The oil is prepared by water distillation, steam distillation or organic solvent extraction. The oil yield is generally 0.78 to 1.12% (v/w dry material). Only water distillation and steam distillation products are free from the reddish tinge of other extracted essential oil. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.687 mgIOFI: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relish Frozen dairy

Usual 0.40 18.00 40.00 10.00

Max. 0.80 35.00 80.00 19.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 10.00 46.00 7.00 10.00

Max. 19.50 90.00 14.00 21.00

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

MIMOSA Botanical name: Acacia decurrens Willd var dealbata Botanical family: Leguminosae Other names: Black wattle Foreign names: Mimosa (Fr.), Mimosa (Sp.), Mimose (Ger.), Mimosa (It.) Description: Mimosa is a deciduous evergreen shrub native to Australia, having pinnate blue-green to medium green leaves and yellow flower clusters. The plant has become acclimated to the French and Italian Riviera, where it was transplanted in the early 1800s. It is cultivated for ornamental (flowers) and extractive purposes. The flowers are the part used. Mimosa has a delicate, sweet, floral odor. Derivatives: The concrete, which is extracted from the flowers in approximately 0.7 to 1.1% yields using petroleum ether. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The bark contains from 24 to 42% of tannin and also contains gallic acid.

©2002 CRC Press LLC

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

Mimosa Absolute Other names: Absolute mimosa; Absolute mimosa extra; Concrete mimosa; Hyperabsolute mimosa; Mimosa concrete; Mimosa concrete extract; Mimosa extract; Mimosa oil; Oils, mimosa; Wattle extract CAS No.: CoE No.:

8031-03-6 n/a

EEC No.: EINECS No.:

7 n/a

FEMA No.: JECFA No.:

2755 n/a

NAS No.:

2755

Description: Mimosa absolute is prepared from the concrete in approximately 20 to 25% yield. It is sweeter and more natural flower-like, and less spicy than cassie. The concrete prepared with petroleum extract is a pale-yellow wax with a fatty, floral, slightly sweet odor, reminiscent of beeswax. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Mimosa. JECFA: n/a Trade association guidelines: FEMA PADI: 0.887 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Refractive index

28.2 42.3 1.5175 at 20°C

Specific Gravity Optical rotation

0.9797 +15°40'

Physical-chemical characteristics: The absolute is a syrupy, viscous, amber-colored or yellowish liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 2.80 3.01 7.87 2.34

Max. 8.17 10.89 19.85 11.23

Food Category Hard Candy Nonalcoholic beverages Soft candy

Usual 0.44 1.12 3.01

Max. 1.43 3.84 10.89

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

MINTLACTONE Synonyms: 2(4H)-Benzofuranone, 5,6,7,7a-tetrahydro-3,6-dimethyl-; Dehydroxymenthofuro-lactone; 3,6-Dimethyl-5,6,7,7a-tetra-hydro2(4H)-benzofuranone; 3,6-Dionethyl4,5,6,7-tetra-hydro-7a-H-benxo(b) furan-2-one CAS No.: CoE No.:

13341-72-5 EEC No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a

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n/a 236-390-6

FEMA No.: JECFA No.:

3764 n/a

NAS No.:

n/a

Individual: n/a

FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.088 mg Empirical Formula/MW:

IOFI: n/a

C10H14O2/166.22

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatin, pudding

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: By asymmetric dihydroxylation reaction from intrinsically disflavored diastereoface of alkene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil.

MOLASSES Botanical name: Saccharum officinarum L. Botanical family: Gramineae Other names: Cane sugar; Ka-thee Foreign names: Canne à sucre (Fr.), Zuckerrohr (Ger.), Canna di zucchero (It.) CAS No.: CoE No.:

977001-99-2 EEC No.: 2100 EINECS No.:

n/a 270-698-1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

0388

Description: Molasses extract is a by-product of sugar-refining process; the syrup or the “mother water” is separated from the grains of the raw sugar in the process of manufacture. The use of molasses dates back to 1493 when Columbus introduced it to the West Indies. Molasses became an important product in Colonial trade. It was the major sweetener used in America until after World War I because it was less expensive than sugar. The quality of molasses depends on the character and treatment of the cane juices from which it is obtained. Molasses is generally dark brown to bright amber. Blackstrap molasses is the final or exhausted molasses of raw sugar manufacture. Molasses extract is usually sweet; it can also taste burnt. Derivatives: Molasses concrete, molasses extract Consumption: Annual: 733,333,333.33 lb Individual: 621.4689 mg/kg/day Regulatory Status: CoE: Cane and molasses: category 1 FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a Specifications: For Blackstrap molases Ash (sulfated) pH Clarity

6-11% 4.5-6.0 (1:1 dilution) Opaque

IOFI: n/a

Color Odor

Black to dark brown Slightly acrid

Composition: Total solids in molasses as determined by drying methods may vary from 75 to 85% and the sucrose content may be from 25 to 40%. Reducing sugars as determined by copper reduction methods may be from 12 to 35%. The total sugar content, both sucrose and reducing sugars, is usually about 50% but can be in considerable excess of this figure. Other important constituents: Klasonlignin (16.4% of which 16.3% total aldehyde, 5.3% vanillin, 9.0% syringaaldehyde); about 12 to 20% saccharose (located in the juice of the stem); about 0.1 to 0.25% wax. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1%: Sweet, molasses, brown, with sulfury, bready and malty nuances.

Molasses Concentrate CAS No.: CoE No.:

977083-12-7 EEC No.: 2100 EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8223

Description: See above, Molasses. Cane molasses serves as a source of amino acids, especially if the product juice is concentrated. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See above, Molasses. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Molasses Extract CAS No.: CoE No.:

977091-60-3 EEC No.: 2100 EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6202

Description: Molasses extract is obtained as a by-product from the production and refining of sucrose. Sucrose is first obtained from sugarcane through a multi-step process. The residue from the refining process yields blackstrap molasses, which is used as a cattle feed and for production of industrial alcohol, yeast, organic chemicals, rum and as a flavorant in cooking. A more refined molasses is used in certain types of confections, a wide variety of baked goods, particularly meat and vegetable dishes, and as a sweetener and coloring agent. It is also widely accepted as a “health food.” When blended with more refined grades of molasses, it can be used in any number of recipes. Consumption: Annual: 3383.33 lb Individual: 0.002867 mg/kg/day Regulatory Status: CoE: See above, Molasses FDA: 21 CFR 182.20, 582.20

©2002 CRC Press LLC

FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

MONOSODIUM GLUTAMATE Synonyms: Chinese food seasoning; Glutacyl; Glutamate monosodium salt; Glutamic acid, monosodium salt, L- (8CI); Glutamic acid, monosodium salt, L-(+)-; L-Glutamic acid, monosodium salt (9CI); L-Glutamic acid, sodium salt; MSG; Monosodium glutamate; Monosodium glutamate, L-; Monosodium L-glutamate; Monosodium L-glutamate monohydrate; alpha-Monosodium glutamate; L-Monosodium glutamate; Sodium Glutamate; Sodium L-glutamate; L-(+)-Sodium glutamate; L(+) Sodium glutamate; l-Sodium glutamate; Sodium hydrogen glutamate CAS No.: CoE No.:

142-47-2 n/a

EEC No.: EINECS No.:

4186 205-538-1

FEMA No.: JECFA No.:

2756 n/a

NAS No.:

2756

Description: Monosodium glutamate, the best known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as: impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description on this compound refer to Burdock (1997). Consumption: Annual: 31,000,000.00 Individual: 26.2711 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 101.22, 145.131, 155.120, 155.130, 155.170, 155.200, 158.170, 161.190, 169.115, 169.140, 169.150, 172.320, 182.10 FDA (other): n/a JECFA: ADI: Not specified (1987) Trade association guidelines: FEMA PADI: 1.103 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O4NaNH2O/187.13 Specifications: (FCC, 1996) Appearance Assay Chloride

White free-flowing crystals or crystalline powder Not less than 98.5% and not more than 101.5% of C5H8O4NaNH2O Not more than 0.2%

Clarity and color of Passes test solution Heavy metals (as Pb) Not more than 0.002%

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Lead

Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Solubility

Soluble in water; sparingly soluble in alcohol

Specific rotation Between +24.8° and 25.3°

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiment, relish Cheese Egg products Fats, oils Fish products Fruit juice Gravies Meat products

Usual 1.89 2.60 2.48 1.00 1.97 0.56 0.83 1.53 3.90 0.85

Max. 2.84 10.70 5.02 1.50 1.97 1.05 1.70 1.53 7.34 2.00

Food Category Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soups

Usual 0.50 0.04 1.04 2.94 0.84 2.37 2.00 0.70 4.18

Max. 1.00 0.04 2.04 4.94 2.29 4.51 4.07 4.04 8.03

Synthesis: Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved, packed and shipped. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in certain seaweeds including Laminaria japonica.

MULLEIN (FLOWERS) Botanical name: (1) Verbascum phlomoidea L., V. thapsiforme Schrad, (2) V. thapsus L., V. latius Dod Botanical family: Scrophulariaceae Other names: American mullein; European or orange mullein; Candleflower; Candlewick; Higtaper; Longwort Foreign names: (1) Moléne médicinale (Fr.), Grossblütige Königskerze (Ger.); Gordolobe (Sp.), Guarangnasco, Tasso Barbasso (It.) (2) Moléne commune (Fr.), Kleinblütige Königskerze (Ger.), Verbasco (Sp.), Verbasco (It.) CAS No.: CoE No.:

977048-46-6 n/a

EEC No.: EINECS No.:

475 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6356

Description: The common mullein, usually found throughout the Unites States, is a greenyellowish, woody, biennial herb existing in two varieties equally widespread in wastelands throughout Europe. V. phlomoidea or V. thapsiforme is characterized by large leaves; the radical leaves may reach 50 cm in length, whereas the cauline leaves are sessile and only slightly decurrent. V. thapsum has smaller, oblong, acute, decurrent, almost petioleless leaves. The plant has taproots, alternate leaves and yellow flowers clustered in terminal spikes. V. phlomoidea is preferred for extractive purposes. Mullein has a long history of use in herbal medicine. The parts used are the flowers and sometimes the leaves. Mullein has a faint, honey-like odor and bittersweet, tonic flavor. Derivatives: Infusion and decoction Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Mullein flowers in alcoholic beverages) FDA (other): HOC (1992)

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JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents include saponins, sugars, carbohydrates, mucilages and a trace of essential oil. Few compounds with known therapeutic effects have been identified in mullein. These include saponins, mucilage and tannins. From the species V. thapsus, luteolin glycoside has been identified.1 Aroma threshold values: n/a Taste threshold values: n/a

MUSK Genus and species: Moschus moschiferus L. Animal family: Moscidae Other names: Tonquin musk; Deer musk; Musk extract; Musks; Musk deer oil Foreign names: Musc (Fr.), Moschus (Ger.), Almizcle (Sp.), Muschio (It.) CAS No.: CoE No.:

8001-04-5 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2759 n/a

NAS No.:

2759

Description: Musk is an aromatic secretion derived from the musk gland of the male musk deer of Tibet, southern China, northern India and throughout the Himalayan highlands. The musk deer attains a stature of only 0.5 m. The secretion, obtained from adult male musk deer only, is a reddish-brown, paste-like mass with a very strong penetrating odor. The secretion is found in an internal pouch located under the skin of the abdomen of the animal. The musk pouches are removed from the animal and subsequently dried, thus causing the hardening and darkening of the secretion (so called musk grains) within the pouch. Musk has a potent, penetrating, musk odor, with a strong, animal note. Derivatives: Infusions and tinctures are prepared by alcoholic extraction of musk grains. By concentrating the alcoholic extracts, it is possible to prepare “musk resinoid.” The true resinoid is prepared by petroleum ether extraction of musk grains. The musk absolute is prepared by alcoholic extraction from resinoid. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.065 mg IOFI: Natural Physical chemical characteristics: The fresh musk secretion is a dark brown viscous semisolid that turns brownish-yellow or purple-red granules upon drying. Composition: Musk contains the principle muscone (muskone) and normuscone. Other compounds include steroids, mucopyridine, paraffins, triglycerides, waxes and other nitrogenous substances and fatty acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 0.10 0.25

Max. 0.50 0.70

Food Category Hard candy Nonalcoholic beverages

Usual 2.12 0.17

Max. 2.12 0.53

(Part 1 of 2) 1 Mehrotra et al. J. Natl. Prod. 52, 640, 1989.

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

Usual 0.15 0.15

Max. 0.52 0.51

Food Category Soft candy

Usual 0.20

Max. 0.57

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

MUSTARD (BROWN) Botanical name: Brassica nigra (L.) Koch (Black or Brown mustard), B. juncea (L.) Cosson (Brown mustard), B. hirta Moench or B. alba Boiss (White mustard) Botanical family: Cruciferae Other names: Chinese mustard (Sinapis alba L.); Indian mustard (B. juncea); yellow mustard (S. alba); Black mustard (B. nigra) Foreign names: Moutarde (Fr.), Senf (Ger.), Mostaza (Sp.), Mostarda or Senape (It.) CAS No.: CoE No.:

977051-38-9 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2760 n/a

NAS No.:

2760

Description: The mustards are herbaceous, annual or bienniel herbs widespread throughout Europe, North Africa and northern Asia. B. Nigra is cultivated chiefly in Italy and Holland, while B. juncea is cultivated in northern India and southern Russia. It grows more than 1 m (39 in.) high with high primary roots and many secondary ones. It has an erect, branched stalk, alternate leaves, yellow flowers arranged in terminal clusters (June to August) and tiny, reddish-brown seeds. The seeds are the part used and it has a lachrymatory, irritating, sharp odor (described as “nose-heat” or “horseradish-like bite”) due to isothiocyanate (Burdock, 1997). Mustard is used by the food industry in several forms: whole seed, ground seed meal; mustard cake or press cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used. Derivatives: Mustard oil, ground mustard, mustard extract. Consumption: Annual: 4,400,000.00 lb Individual: 3.7288 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 841.802 mg IOFI: Natural Essential oil composition: The pungency of mustard is the result of the presence of allyl isothiocynate. Allyl isothocyanate is produced when the mustard is mixed with water and the enzyme myrosin hydrolyzes sinigrin, also present in seed (black and brown mustard). Depending on the variety, the yield of allyl isothicynate is approximately 1%. Other components include sinapic acid, sinapine, fixed oil, proteins and a mucilage. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Gravies

Usual Max. 3000.00 3000.00 18344.00 18344.00 4859.00 5170.00

Food Category Nut products Processed vegetables Snack food

Usual Max. 10000.00 10000.00 179.00 216.00 820.00 820.00

(Part 1 of 2)

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

Usual 9.38

Max. 9.38

Food Category

Usual

Max.

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Mustard, Brown Extract CAS No.: CoE No.:

977091-79-4 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Mustard (Brown). Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Mustard (Brown) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6208

Individual: 0.00002894 mg/kg/day

IOFI: Natural

Mustard Flour CAS No.: CoE No.:

977071-79-6 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1396

Description: Ground mustard derived from the powdered mustard seeds, is known as mustard flour. It may consist of a mixture of brown, black or white mustard seeds. Removal of the fixed oils from mustard seeds results in more pungent mustards. Also see above, Mustard (Brown). Consumption: Annual: 23,000,000.00 lb Individual: 19.4915 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): See above, Mustard (Brown) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

Mustard Oil Other names: Oils, brassica alba; Oils, brassica nigra; Oils, mustard; Oil of mustard; Oil of mustard, expressed CAS No.: CoE No.:

8007-40-7 n/a

EEC No.: EINECS No.:

n/a 232-358-0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6547

Description: Produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil. The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a β-glucopyranoside, which is subsequently enzy-

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matically hydrolyzed to allyl isothiocyanate. It has a very intense odor having lachrymatory effects. The oil has a relatively poor flavor. Consumption: Annual: 18,333.33 lb Individual: 0.01553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Not less than 93.0%, as C3H5NCS (allyl isothiocyanate) Between 1.524 and 1.534 at Refractive index 20°C

Assay

Specific gravity

Between 1.008 and 1.019

Physical-chemical characteristics: The oil is a clear, pale-yellow liquid. Allyl isothiocyanate content of oil is generally 90%. Allyl isothiocyanate volatilizes easily, is lost from open container within 4 to 6 months. It is also susceptible to decomposition in air and light. Essential oil composition: As prepared the oil consists of more than 90% allyl isothiocyanate; the remainder is chiefly allyl cyanate and carbon disulfide. Aroma threshold values: n/a Taste threshold values: n/a

Mustard, Oriental CAS No.: CoE No.:

977088-95-1 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Mustard (Brown). Consumption: Annual: 253;333.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): See above, Mustard (Brown). 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.:

1398

Individual: 0.2146 mg/kg/day

IOFI: Natural

MUSTARD (YELLOW) Botanical name: Brassica alba (L.) Boiss or Sinalis alba (L.) Botanical family: Cruciferae Other names: B. hirta Moench or B. alba Boiss (yellow or white mustard) CAS No.: CoE No.:

977051-39-0 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2761 n/a

NAS No.:

2761

Description: Herbaceous plant widespread in Europe, North and South America, New Zealand and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height. It has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June

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to August) and round, reddish-yellow seeds. The seeds are the parts used and the taste is more warm and pungent than brown or black mustard. The mustard use in food is derived from B. alba L. Also see above, Mustard (Brown). Consumption: Annual: 18,833,333.33 lb Individual: 15.9604 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: 271.301 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fish products Fats, oils

Usual 590.00 1000.00 3470.00

Max. 1200.00 2000.00 8540.00

Food Category Gravies Soups Processed vegetables

Usual 235.20 30.00 1345.00

Max. 609.50 30.00 2012.00

Essential oil composition: The seeds do not produce any volatile substances when treated enzymatically. However, an enzymatic hydrolysis produces a very pungent material: acrinyl isothiocyanate (p-hydroxybenzyl isothiocyanate). p-Hydroxybenzyl isothiocyanate is highly unstable and hydrozyes rapidly at room temperature to p-hydroxybenzyl alcohol, di(phydroxybenzyl)disulfide, p-hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to flavor of prepared yellow mustard. Added spices and other constituents of the seed such as sinapine (the choline ester of sinapic acid) are the chief sources of the flavor. Aroma threshold values: n/a Taste threshold values: n/a

Mustard, Yellow Extract CAS No.: CoE No.:

977091-80-7 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Mustard Yellow. Consumption: Annual: 8.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Mustard (Brown). JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6207

Individual: 0.00000706 mg/kg/day

IOFI: Natural

MYRCENE Synonyms: 3-Methylene-7-methyl-1,6-octadiene; 2-Methyl-6-methylene-2,7-octadiene; 7-Methyl-3-methylene-1, 6-octadiene; 7-Methyl-3-methyleneocta-1, 6-diene; Myrcene; beta-Myrcene; 1,6-Octadiene, 7-methyl-3-methylene- (8CI)(9CI) CAS No.: CoE No.:

123-35-3 2197

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EEC No.: EINECS No.:

2197 204-622-5

FEMA No.: JECFA No.:

2762 n/a

NAS No.:

2762

Description: Myrcene has a pleasant, sweet, balsamic, plastic odor. Consumption: Annual: 3500.00 lb Individual: 0.002966 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.436 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16/136.23 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index 1.466-1.471

Assay

90% of C10H16

Solubility

Boiling point Peroxide value

167°C 50.0

Specific gravity

Soluble in alcohol; most fixed oils; insoluble in water 0.789-0.793

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

Usual 1.12 10.05 116.2 5.00 12.32

Max. 5.00 14.92 126.00 10.00 15.68

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 19.96 5.00 7.72 6.22

Max. 22.91 10.00 11.15 8.07

Synthesis: From linalool. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 100 ppm: Woody, vegetative, citrus fruity with a tropical mango and slight leafy minty nuance. Natural occurrence: Reported found in Mircia acris D.C.; in the distillates from leaves of Rhus cotinus and Barosma venustum (52 and 43%, respectively); in lemongrass, cypress, artemisia; in the fruits of Phellodendron amurense (92%) and Phellodendron japonicum; in the oils of Picea balsamea, Tsuga canadenis, Abies balsamea, clary sage and others. Also reported in over 200 foods and beverages including citrus peel oils and juices, apricot, sweet and sour cherry, berries, guava, pineapple, carrot, celery, potato, bell pepper, anise, cardamom, cinnamon, cassia, clove, ginger, mentha oils, mace, parsley, thyme, cheeses, cream, pork, hop oil, beer, white wine, rum, cocoa, coffee, tea, mango, tamarind, coriander, gin, prickly pear, calamus, dill, lovage, caraway, buckwheat, corn, basil, fennel, kiwifruit, rosemary, myrtle berry, turmeric, lemon balm, sage, pimento, angelica oil, Roman and German chamomile oil, eucalyptus and mastic gum oil.

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MYRISTALDEHYDE Synonyms: Aldehyde ; Aldehyde C-14, myristic; C-14 Aldehyde, myristic; Myristaldehyde (8CI); Myristic aldehyde; Myristylaldehyde; Tetradecanal (9CI); n-Tetradecanal; 1-Tetradecanal; Tetradecylaldehyde; 1-Tetradecyl aldehyde CAS No.: CoE No.:

124-25-4 118

EEC No.: EINECS No.:

118 204-692-7

FEMA No.: JECFA No.:

2763 112

NAS No.:

2763

Description: Myristaldehyde has a strong, fatty, orris-like odor and a sweet, fatty, “citruspeel” flavor (diluted). Consumption: Annual: 483.33 lb Individual: 0.0004096 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 8 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.482 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O/212.36 Specifications: (FCC, 1996) Acid value Appearance Assay

5 max Colorless to pale-yellow liquid 85% min C14H28O

Boiling point Refractive index Specific gravity

260°C 1.438-1.445 at 20°C 0.825-0.830 at 25°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.00 2.00 2.00

Max. 6.00 8.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 6.00

Synthesis: Industrially prepared from the corresponding myristic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Ocotea usambarensis Engl., Pinus sabiniana Dougl.; also reported found in apricot, citrus peel oils and juices, bilberry, blackberry, cucumber, cassia leaf, butter, Parmesan cheese, milk powder, cooked chicken, beef, cured pork, beer, peanuts, trassi, coriander leaf, dried bonito, cherimoya, mountain papaya, scallop and angelica root oil.

MYRISTIC ACID Synonyms: n-Tetradecanoic acid; 1-Tridecanecarboxylic acid; Butter acids; Coconut oil fatty acids; Crodacid; Myristic acid (8CI); Myristic acid, pure; neo-Fat 14; Tetradecanoic acid (9CI); N-Tetradecan-1-oic acid; n-Tetradecoic acid CAS No.: CoE No.:

544-63-8 16

EEC No.: EINECS No.:

16 208-875-2

FEMA No.: JECFA No.:

Description: Myristic acid has a faint, waxy, oily odor.

©2002 CRC Press LLC

2764 113

NAS No.:

2764

Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.860 FDA (other): Approved as an excipient (CDER, 1996) JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 0.889 mg IOFI: Nature Identical Empirical Formula/MW: C14H28O2/228.38 Specifications: (FCC, 1996) Acid value Appearance

Heavy metals

Between 242 and 249 Hard, white or faintly yellowish, somewhat glossy crystalline solid

Saponification value

Between 242 and 251

Solidification point

Between 48 and 55.5°C

Soluble in alcohol, chloroform and ether; practically insoluble in water Unsaponifiable matter <1% Water <0.2%

<10 mg/kg

Solubility

Iodine value <1.0 Residue on ignition <1.0%

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

Usual 3.35 2.10 2.54 0.95

Max. 4.80 2.10 3.36 1.73

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.30 1.00 2.23 2.18

Max. 0.60 2.00 3.03 3.16

Synthesis: From fatty acid mixture of palm seed oil. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in nutmeg, palm seed, sperm whale oil, blue cheese, burley tobacco, cooked beef and chicken, fish, rum, apricot, banana, lemon and grapefruit juice, cranberry, guava, grapes, melon, papaya, raspberry, strawberry fruit and jam, cucumber, tomato, many cheeses, thyme, breads, butter, milk, lamb liver, pork, hop oil, beer, cognac, whiskies, peanut oil, cocoa, tea, coconut meat and milk, cloudberry, beans, passion fruit, mushroom, mango, starfruit, tamarind, kelp, cardamom, rice, buckwheat, watercress, malt, wort, loquat, bourbon vanilla, lemon balm, shrimp, nectarine, crab, scallop, squid, Cape gooseberry, Chinese quince, pawpaw and sweet grass oil.

MYRRH (GUM) Botanical name: Commiphora molmol Eng. - Somalian myrrh; C. abyssinica (Berg.) Engl.Arabian myrrh; and other Commiphora species Botanical family: Burseraceae Other names: Somali myrrh; Arabian and Yemen myrrh; African myrrh; Myrrha; Gum myrrh; Bola; Bal; Bol; Heerabol

©2002 CRC Press LLC

Foreign names: Myrrhe (Fr.), Myrrhe (Ger.), Mirra (Sp.), Mirra (It.) CAS No.: CoE No.:

9000-45-7 n/a

EEC No.: EINECS No.:

150 232-543-6

FEMA No.: JECFA No.:

2765 n/a

NAS No.:

2765

Description: Myrrh oleo-gum-resin, also known as herbal myrrh, consists of the physiological exudate of various Commiphora species growing along the coasts of the Red Sea. Commiphora species are small trees or shrubs with grayish bark, dense characteristic foliage, and rather short, thorny branches. The oleo-gum-resin oozing from cracks in the bark, and sometimes from incisions made on the bark, is a yellowish-white milky liquid. On exposure to air, the liquid hardens to irregularly shaped “tears” of reddish-brown color, exhibiting a warm, aromatic, balsamic, slightly pungent odor. The part used is the oleo-gum-resin exudate. Derivatives: Tincture (10% in 60 to 65% ethanol), fluid extract, resinoid. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.200 mg IOFI: Natural Physical-chemical characteristics: The fluid extract, a dark-green liquid, is insoluble in water or sugar syrups; it is readily soluble in 80% ethanol. Composition: The gum resin contains 1.5 to 17% of a volatile oil containing heerabolene, limonene, diterpene and some other fragrant compounds. The resin consists of mainly gum (60%) that yields a number of saccharides upon hydrolysis. The other important component of the resin is commiphoric acids (40%). Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 50.00

Max. 250.00

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

Myrrh Oil Other names: Hypersoluble myrrh; Myrrh absolute; Myrrh absolute colorless MD; Myrrh gum; Myrrh, oleo-gum-resin; Myrrh resin; Myrrh resinoid; Myrrh resinoid A; Myrh tincture; Oil of herbal-myth; Oils, myrrh CAS No.: CoE No.:

8016-37-3 n/a

EEC No.: EINECS No.:

150 n/a

FEMA No.: JECFA No.:

2766 n/a

NAS No.:

2766

Description: The oil, obtained by steam distillation of the gum, in approximately 3 to 8% yields. It has a pungent, balsamic, warm odor and corresponding flavor. The oil tends to darken and thicken on exposure to air and light. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Myrrh (Gum) JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 3.202 mg Specifications: (FCC, 1996) Acid value Between 2 and 13 Angular rotation Between –60° and –83° Heavy metals (as Pb) Passes test Between 1.519 and Refractive index 1.528 at 20°C

IOFI: Natural

Saponification value Between 9 and 35 Solubility in alcohol Passes test Specific gravity Between 0.985 and 1.014

Physical-chemical characteristics: The oil is a light-brown to green liquid. It is soluble in most fixed oils, but is only slightly soluble in mineral oil. It is insoluble in glycerin and in propylene glycol. Under the influence of air and light the oil becomes darker in color and more viscous. Essential oil composition: Main constituents include d-pinene, dipentene, limonene, cinnamaldehyde, cuminaldehyde, eugenol, m-cresol, sesquiterpenes and formic and acetic acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 20.00 0.89 12.50 8.50

Max. 25.00 3.95 23.50 19.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.69 6.50

Max. 20.00 4.00 7.50 12.50

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

MYRTENOL Synonyms: 6,6-Dimethyl-2-oxymethylbicyclo [1.1.3]-hept-2-ene; 10-Hydroxy-2-pinene; 2-pinen-10-ol; Bicyclo(3.1.1)hept-2-ene-2-methanol, 6,6-dimethyl- (9CI); Myrtenol; (-)-Pin-2-ene-10-ol CAS No.: CoE No.:

515-00-4 n/a

EEC No.: n/a FEMA No.: 3439 NAS No.: 3439 EINECS No.: 208-193-5 JECFA No.: n/a

Description: Myrtenol has a camphoraceous, minty, medicinal, woody odor. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.949 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.18 Specifications: (Burdock, 1997) Boiling point

218°C at 771 mmHg

Refractive index

1.4967 at 20°C

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1997) (Continued) Congealing point Optical rotation

103-104°C at 11 mmHg +45, 45°

Specific gravity

0.9763 at 20°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatin, pudding

Usual 5.00 5.00 5.00

Max. 10.00 10.00 10.00

Food Category Milk products Nonalcoholic beverages

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: Can be obtained in d,l-form from α-pinene with SeO2 in ethanol. Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 50 ppm: Cooling, minty, camphoreous, green with a medicinal nuance. Natural occurrence: Reported found in cranberry, bilberry, blackberry, raspberry, strawberry, mandarin and lime peel oil, melon, ginger, peppermint and Scotch spearmint oil, pepper, parsley, gruyere cheese, hop oil, bourbon vanilla, cognac, tea, laurel, myrtle leaf, buchu oil, lemon balm, lamb’s lettuce, Roman chamomile oil, eucalyptus oil and mastic gum and leaf oil.

MYRTENYL ACETATE Synonyms: 2,2-Pinene-10-yl acetate; 2-Pinen-10-ol acetate; Bicyclo(3.1.1)hept-2-ene-2methanol, 6,6-dimethyl-, acetate, (1S)- (9CI); (1S)-6,6-Dimethylbicyclo(3.1.1)hept-2-ene2-methanol acetate; (1S)- (6,6-Dimethylbicyclo (3.1.1) hept-2-en-2-yl) methyl acetate; Myrtenyl acetate; (+)-Myrtenyl acetate; 2-Pinen-10-ol, acetate (6CI,7CI,8CI) CAS No.: CoE No.:

1079-01-2 n/a

EEC No.: EINECS No.:

n/a 214-088-5

FEMA No.: JECFA No.:

3765 n/a

NAS No.:

n/a

Description: Myrtenyl acetate has a fresh, woody, minty odor and a fresh, woody, herbaceous, carrot taste. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.029 mg IOFI: n/a Empirical Formula/MW: C12H18O2/194.28 Specifications: Boiling point Solubility

134-135°C at 38 mmHg Soluble in ethyl alcohol

Specific gravity

0.9910 at 20°C

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

Usual 15.00

Max. 31.00

Food Category Hard candy

Usual 2.00

Max. 30.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Confection, frosting

Usual 5.00

Max. 15.00

Food Category Soft candy

Usual 4.00

Max. 10.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Woody, cedar-like with floral, green and cooling nuances. Natural occurrence: Reported found in peppermint oil, Myrtus communis, Scotch spearmint oil, juniper essential leaf oil, Hyssopus officinalis L. essential oil and Ormenis mixta essential oil. Also reported found in thyme, juniper berry, myrtle leaf and berry and buchu oil.

MYRTLE (LEAVES) Botanical name: Myrtus communis L, Botanical family: Myrtaceae Foreign names: Myrte commun (Fr.), Myrte (Ger.), Mirto (Sp.), Mirto (It.) CAS No.: CoE No.:

977070-85-1 n/a

EEC No.: EINECS No.:

300 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6114

Description: Evergreen shrub that grows wild or is cultivated for ornamental purposes throughout the Mediterranean region. It is native to Australia. It grows to 2 m (7 ft) in height; has an erect, highly branched stalk; opposite, oval or spear-shaped leaves; white, scented flowers (March to June); and round berries with kidney-shaped seeds. The leaves are the only part used. Myrtle has a somewhat bitter, astringent and biting flavor. The myrtle oil is obtained by steam distillation of leaves and twigs with yields of approximately 0.8%. It is a pale-yellow liquid with a characteristic odor. Derivatives: Decoction (1%), fluid extract and tincture (20% in 70% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The most important constituents of myrtle oil (up to 0.8% in the leaves) are myrtenol, myrtenol acetate, limonene (23%), linalool (20%), pinene (14%), cineol (11%), p-cymene, geraniol, nerol and the phenylpropanoid, methyleugenol. Aroma threshold values: n/a Taste threshold values: n/a

β-NAPHTHYL ANTHRANILATE Synonyms: Anthranilic acid, beta-naphthyl ester; 2-Naphthalenol, 2-aminobenzoyl ester (9CI); beta-Naphthyl anthranilate; 2-Naphthyl anthranilate CAS No.: CoE No.:

63449-68-3 EEC No.: n/a EINECS No.:

Consumption:

Annual: 41.67 lb

©2002 CRC Press LLC

2170 264-155-8

FEMA No.: JECFA No.:

2767 n/a

NAS No.:

2767

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.485 mg Empirical Formula/MW:

IOFI: Artificial

C17H13NO2/263.30 Specifications: (Burdock, 1997) Appearance Pale straw-colored or almost colorless liquid Boiling point 340°C

Specific gravity

1.30

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

Usual 21.50 7.11 4.94 6.77

Max. 23.50 7.11 6.48 8.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 12.88 1.68 14.89

Max. 12.88 5.95 22.74

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

β-NAPHTHYL ETHYL ETHER Synonyms: “Bromelia”; Bromelia (compound); 2-Ethoxynaphthalene; Ethyl beta-naphtholate; Ethyl beta-naphthyl ether; Ethyl 2-naphthyl ether; Naphthalene, 2-ethoxy(8CI)(9CI); beta-Naphthol ethyl ether; 2-Naphthol ethyl ether; beta-Naphthyl ethyl ether CAS No.: CoE No.:

93-18-5 2058

EEC No.: EINECS No.:

258 202-226-7

FEMA No.: JECFA No.:

2768 n/a

NAS No.:

2768

Description: β-Naphthyl ethyl ether has an odor suggestive of orange blossom with a faint, fruity undertone. Also, it has a corresponding sweet taste suggestive of strawberry (on extreme dilution only). Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.560 mg IOFI: n/a Empirical Formula/MW: C12H12O/172.23

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance Assay

White, crystalline solid 99.9%

Melting point Refractive index

Boiling point

282°C

Solubility

Congealing point

> 35°C

Specific gravity

37°C 1.597 at 36°C Insoluble in water; poorly soluble in propylene glycol; 1:5 in 95% alcohol 1.064 at 36°C

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

Usual 0.10 12.55 8.74 7.65

Max. 0.30 16.39 14.02 9.45

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 8.41 2.59 3.81 11.67

Max. 10.49 2.59 7.73 14.37

Synthesis: By esterification of β-naphthol with ethyl alcohol and sulfuric acid; from β-naphtholsodium and diethylsulfate in weak aqueous base; from β-naphtholsodium and ethyl bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

β-NAPHTHYL ISOBUTYL ETHER Synonyms: Ether, isobutly(2-naphthyl); Fragarol; 2-Isobutoxynaphthalene; Isobutyl 2naphthyl ether; Isobutyl β-Naphthyl ether; 2-(2-Methylpropoxy)naphthalene; β-Naphthol isobutyl ether; beta-Naphthyl isobutyl ether; Nerolin fragarol; Naphthalene, 2-(2-methylpropoxy)-(9CI) CAS No.: CoE No.:

2173-57-1 n/a

EEC No.: EINECS No.:

2273 218-529-2

FEMA No.: JECFA No.:

3719 n/a

NAS No.:

3719

Description: β-Naphthyl isobutyl ether has a sweet, fruity, delicately neroli-orange blossom floral odor. Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.498 mgIOFI: Artificial Empirical Formula/MW: C14H16O/200.28 Specifications: (Burdock, 1997) Appearance Boiling point

White crystals 307°C

©2002 CRC Press LLC

Melting point Solubility

33°C Insoluble in water; soluble in oils

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

Usual 1.00 5.00 5.00

Max. 1.00 5.00 5.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

Synthesis: By simple etherification of naphthol with a surplus of isobutanol under reflux in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-NAPHTHYL MERCAPTAN Synonyms: beta-Mercaptonaphthalene; 2-Mercaptonaphthalene; beta-Naphthyl mercaptan; 2-Naphthyl mercaptan; 2-Naphthyl thiol; beta-Naphthalenethiol; Naphthalene-2-thiol; 2Naphthalenethiol; 2-Naphthalenethiol(8CI)(9CI); Renacit 1; β-Thionaphthol; 2-Thionapththol; Thio-beta-naphthol; Thionaphthol CAS No.: CoE No.:

91-60-1 2330

EEC No.: EINECS No.:

2330 n/a

FEMA No.: JECFA No.:

3314 531

NAS No.:

3314

Description: 2-Naphthyl mercaptan has a disagreeable sulfurous, mushroom, meaty odor. Consumption: Annual: <1.00 lb Individual: 0.00001415 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.138 mg IOFI: Nature Identical Empirical Formula/MW: C10H8S/16.24 Specifications: (JECFA, 1999) Appearance

Crystals

Melting point

Assay

98% min

Solubility

Boiling point 210.5°C at 100 mmHg Decomposition point 285°C

Specific gravity

81°C Soluble in alcohol and ether; slightly soluble in water 1.160 (d20/4)

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

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Meat products Soups

Usual 0.50 0.50

Max. 0.50 0.50

Synthesis: By catalytic hydrogenation of a sulfonic acid derivative of naphthalene; by reduction of naphthalenesulfonyl chloride with zinc. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: Taste characteristics at 10 ppm: Sulfureous, meaty, brown, roasted, chicken, eggy with a slight nutty nuance. Natural occurrence: Not reported found in nature.

β-NAPHTHYL METHYL ETHER Synonyms: 2-Methoxynaphthalene; Methyl-β-naphthyl ether; β-Naphthol methyl ether; Nerolin I; Nerolin yara-yara; “yara-yara”; beta-Methoxynaphthalene; Methyl 2-naphthyl ether; Naphthalene, 2-methoxy- (8CI)(9CI); 2-Naphthol methyl ether; beta-Naphthyl methyl ether; 2-Naphthyl methyl ether; Yura yara CAS No.: CoE No.:

93-04-9 n/a

EEC No.: EINECS No.:

n/a 202-213-6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: β-Naphthyl methyl ether has an intensely sweet, floral odor suggestive of orange blossoms; free from naphthol by-odor. It has a sweet, strawberry taste. Consumption: Annual: <1.00 lb Individual: 0.000352 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H10O/158.20 Specifications: (Burdock, 1997) Appearance

White, crystalline solid

Melting point

Boiling point

274°C (sublimes when heated)

Solubility

72°C (71.5-72.5°C) One g in 25 ml of 95% alcohol; soluble in ether, chloroform, benzene

Congealing point 71.5-73.0°C

Reported uses (ppm): n/a Synthesis: From postassium β-naphthol and methyl chloride at 300°C; by methylation of βnaphthlol with dimethyl sulfate or by direct esterification with methyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NEOHESPERIDIN DIHYDROCHALCONE Synonyms: 3,5-Dihydroxy-4-(3-hydroxy-4-methoxy-hydroxycinnamoyl)phenyl-2-; O-(6deoxy-α-L-mannopyranosyl)-β-D-glycopyranoside; Neohesperidin DHC; NHDC; 1-Propanone, 1-[4-[[2-O-6-deoxy-α-L-mannopyranosyl)-β-D-glycopyranosyl]oxy]-2, 6-dihyddroxyphenyl]-3-(3-hydroxy-4-methoxyphenyl) CAS No.: CoE No.:

20702-77-6 EEC No.: n/a EINECS No.:

©2002 CRC Press LLC

n/a 243-978-6

FEMA No.: JECFA No.:

3811 n/a

NAS No.:

n/a

Description: Neohesperidin dihydrochalcone is used as a flavor enhancer. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.94690 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C28H36O15/612.6

Specifications: Appearance

Off-white crystalline powder

Optical rotation

–85 to –86°

Assay

> 96%

Solubility

0.4-0.5 g/L at 22°C; 650 g/L at 80°C

Reported uses (ppm): (FEMA, 1996) Food Category Chewing gum Condiment, relish Fats, oils Frozen dairy Fruit ices Fruit juice Gelatin, pudding Hard candy

Usual 4.00 2.00 4.00 2.00 1.00 2.00 2.00 2.00

Max. 5.00 3.00 4.00 3.00 2.00 3.00 3.00 4.00

Food Category Imitation dairy Jams, jelly Milk products Nonalcoholic beverages Processed vegetables Soft candy Soups Sweet sauce

Usual 3.00 2.00 2.00 2.00 2.00 2.00 1.00 2.00

Max. 4.00 3.00 3.00 3.00 3.00 3.00 2.00 3.00

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

d-NEOMENTHOL Synonyms: d-β-Pulegomenthol; Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1S-(1alpha, 2alpha, 5beta))- (9CI); D-Neomenthol; (+)-Neomenthol CAS No.: CoE No.:

2216-52-6 2028

EEC No.: EINECS No.:

2028 n/a

FEMA No.: JECFA No.:

2666 n/a

NAS No.:

2666

Description: d-Neomenthol has a menthol-like odor. It is used in mixtures of menthols as a substitute for l-menthol. Consumption: Annual: 516.67 lb Individual: 0.0004378 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 5 ppm

©2002 CRC Press LLC

FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 10.459 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H20O/156.27 Specifications: (Burdock, 1997) Appearance

Liquid

Optical rotation

+17°48' at 16°C; +19°42' at 18°C; +20°0” at 20°C

Boiling point

211.5-212.5°C at 755-760 mmHg; 107-108°C at 20 mmHg; 98°C at 16 mmHg; 87°C at 8 mmHg

Refractive index

1.4617 at 17°C; 1.45941.4603 at 20-22°C

Melting point

–22°C

Solubility

Insoluble in water; soluble in alcohol, acetone

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

Usual 5.00 44.77 34.77

Max. 15.93 53.18 63.47

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 50.00 70.00 5.06 16.05 296.20 591.40

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cornmint oil (Mentha arvenis).

NEOTAME Synonyms: 3-(3,3-dimethylbutylamino)-N-(α-carboxyphenethyl)succinamic acid methyle ester; NTM; Neotame; N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester; L-Phenylalanine, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-, 1-methyl ester CAS No.: CoE No.:

165450-17-9 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Neotame is odorless and has an intense sweet taste. It is 7000-13000 times sweeter than sucrose depending on the food matrix. Normal metabolic process convert neotame to de-esterified neotame and methanol. Based on its metabolism and extremely low use levels, neotame provides no calories. The stability of neotame is affected by moisture, pH and temperature. Consumption:Annual: n/aIndividual: n/a Regulatory Status: CoE: n/a FDA: Pending FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/aIOFI: n/a

©2002 CRC Press LLC

Empirical Formula/MW: C20H30N2O5/378.47 Specifications: Appearance

White to off-white powder Not less than 97.0% and not more than 102.0% of C20H30N2O5, calculated on dried basis Infrared absorption spectrum

Assay

Identification Lead

Not more than 2 mg/kg

N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]- Not more than 1.5% L-phenylalaine Other related Not more than 2.0% substances

pH of a 0.5% solution

Between 5.0 and 7.0

Residue on ignition

Not more than 0.2%

Sparingly soluble in water; very soluble in alcohol [α]20o/D: Between –40.0o Specific rotation and –43.4o, calculated on a dried basis Solubility

Water

Not more than 5.0%

Reported uses: n/a Synthesis: Neotame is manufactured by the reaction of aspartame and 3,3-dimethylbutyraldehyde, followed by purification, drying and milling. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

NEROL Synonyms: 2- cis-3,7-Dimethyl-2,6-octadien-1-ol; cis-3,7-Dimethyl-2,6-octadien-1-ol; (Z)3,7-Dimethyl-2,6-octadien-1-ol; cis-Geraniol; Nerol; Neryl alcohol; 2,6-Octadien-1-ol, 3,7dimethyl-, (Z)- (8CI)(9CI) CAS No.: CoE No.:

106-25-2 2018

EEC No.: EINECS No.:

2018 203-378-7

FEMA No.: JECFA No.:

2770 n/a

NAS No.:

2770

Description: Nerol has a fresh, sweet, rose-like odor and a bitter flavor. Consumption: Annual: 516.67 lb Individual: 0.0004378 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.475 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H18O/154.24 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

95% of total alcohol as C10H18O

Solubility

Boiling point

227°C

Specific gravity

1.467-1.478 Miscible in alcohol, chloroform, ether; insoluble in water; 1:9 in 50% alcohol gives clear solution 0.875-0.880

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

Usual 5.00 26.90 13.62

Max. 19.00 38.21 20.50

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages

Usual 5.16 1.21 3.16

Max. 8.26 9.06 4.93

Synthesis: From pinene. Aroma threshold values: Detection: 680 ppb to 2.2 ppm Taste threshold values: Taste characteristics: Citrus, lemon, bitter, green and fruity with a terpy nuance. Natural occurrence: Reported found in neroli oil (with geraniol) and in the essential oils of lemongrass, Ceylon citronella, ylang-ylang, champaca, cajenne bois-de-rose and bergamot; also in lemon, sweet orange and petitgrain bergamot; in clary sage, lavandin, lavender, Mexican linaloe, myrrh, jasmine, Paraguay petitgrain; also reported among the volatile constituents of currant aroma; Helicrysum angustifolium contains up to 30 to 50% nerol. Also reported found in citrus peel oils and juices, apricot, cranberry, blueberry, currant, grapes, papaya, raspberry, blackberry, strawberry, potato, tomato, cinnamon, ginger, mentha oils, mustard, nutmeg, thyme, hop oil, beer, cognac, grape wines, tea, honey, arctic bramble, passion fruit, prune, Japanese plum, rose apple, marjoram, mango, tamarind, cardamom, coriander seed and leaf, tarragon, litchi, licorice, buckwheat, laurel, wort, elderberry, cherimoya, myrtle leaf and berry, buchu oil, bourbon vanilla, lemon balm, clary sage, loganberry, mate, German chamomile oil and mastic gum leaf oil.

NEROLI BIGARADE Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Other names: Absolute orange flower Foreign names: Neroli (Fr.), Neroli (Ger.), Neroli (Sp.), Neroli (It.) Description: Neroli bigarade is a product obtained by processing flowers of the bitter orange tree. The blossoming flowers are the only part used. Neroli bigarade has a very powerful floral odor with a bitter flavor. For additional information, see Orange, Bitter. Derivatives: Orange flower concrete is obtained in 0.24 to 0.28% yields by extracting freshly picked flowers with a solvent (usually petroleum ether). Treatment of the concrete with ethanol produces the orange flower absolute in approximately 50% yields.

©2002 CRC Press LLC

Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Flower, distilled water: category 1. Use levels in ppm: 100 to 2000 FDA: See below, Neroli Bigarade Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical-chemical characteristics: The absolute obtained from concrete is a yellow-red liquid with an extremely suave odor typical of the flower. Essential oil composition: Dried flowers and leaves of bitter orange had a similar flavonoid pattern. But the flavonoid levels of flowers were higher than those of leaves. The mean levels of the principal flavonoid compounds were, respectively: total flavonoids 12.35 and 1.06%, neohesperidin 5.44 and 0.08%, naringin 1.93 and 0.06%, eriocitrin 0.38 and 0.25%.1 Aroma threshold values: n/a Taste threshold values: n/a

Neroli Bigarade Oil Other names: Neroli bigirade oil, Tunisian; Neroli oil; Neroli oil, pommade; Neroli oil, Tunisian; Oil of orange flowers; Oils, neroli; Orange blossom oil; Orange flower concrete; Orange flower oil. CAS No.: CoE No.:

8016-38-4 136b

EEC No.: EINECS No.:

136 n/a

FEMA No.: JECFA No.:

2771 n/a

NAS No.:

2771

Description: The essential oil is obtained in 0.1% yields by steam distillation of the flowers. The distillation waters, rich in dissolved essence, are used as is in perfumery, cosmetics and sweets. Neroli bigarade essential oil has an intense, suave, flowery aroma. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Essential oil, absolute: category 1 (no restriction on use). Use levels in ppm: Nonalcoholic beverages 25, alcoholic beverages 7, ices 15, candy 26, baked goods 35, gelatin desserts 12, others 52 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.646 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value

<21

Ester value

16-441 (20 to 44)

Optical rotation

2'30'-11'30 at 20°C

Refractive index 1.469-1.474 at 20°C 0.866-0.879' (0.866-0.881) at Specific gravity 20°C 1:2-1:5.5 in 75% ethanol (1:0.5Solubility 1:1 in 80% ethanol)

Physical-chemical characteristics: Neroli bigarade essential oil has slightly different physical chemical properties depending on its origin. Italian neroli oil, qualitatively equal to French product of much larger production, is a pale-yellow to amber liquid, slightly fluorescent.

1 Carnat et al. Ann. Pharm. Fr. 57, 410, 1999.

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Essential oil composition: The main constituents include pinene, camphene, dipentene, linalool, l-linalyl acetate, α terpineol, geraniol, nerol, nerolidol, methyl anthranilate, indole, farnesol and phenylacetic acid esters (Burdock, 1997). Neroli essential oil has been reported to contain terpenic hydrocarbons (mainly limonene 9 to 18%, β-pinene 7 to 17%, α-pinene <2%, myrcenel), terpenic alcohols and esters (linalool 28 to 44%, α-terpineol 2 to 5.5%, nerolidol 1 to 5%, farnesol 1 to 4%, linalyl acetate 3 to 15%, neryl acetate <2.5%, geranyl acetate 1 to 5%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual 8.40 7.40 2.99 5.28

Max. 11.45 11.35 5.94 9.64

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy Hard candy

Usual 4.22 1.57 5.08 1.88

Max. 7.19 2.65 8.13 1.88

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

NEROLIDOL Synonyms: 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl-; Nerolidol; 3,7,11-Trimethyl-1, 6, 10-dodecatrien-3-ol; 3,7,11-Trimethyldodeca-1,6,10-trien-3-ol; 3,7,11-Trimethyldodeca1,6,10- trien-3-ol, mixed isomers CAS No.: CoE No.:

7212-44-4 67

EEC No.: EINECS No.:

67 203-378-7

FEMA No.: JECFA No.:

2772 n/a

NAS No.:

2772

Description: Nerolidol has a faint, fresh, unusually sweet, tenacious, floral odor similar to rose and apple. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172 515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.407 mg IOFI: Nature Identical Empirical Formula/MW:

C15H26O/222.36 Specifications: (FCC, 1996) Angular roation Between +11° and +14° Appearance Colorless to straw-colored liquid Assay

90.0% of C15H26O, sum of two isomers

Boiling point

276°C

©2002 CRC Press LLC

Esters 0.5% as nerolidyl acetate Refractive Index 1.478-1.483 Soluble in most fixed oils, propylene glycol and alcoSolubility hol (1 ml in 4 ml 70% alcohol); insoluble in glycerin Specific Gravity 0.870-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 12.29 6.32 7.79

Max. 16.03 8.65 10.07

Food Category Nonalcoholic beverages Soft candy

Usual 3.36 8.82

Max. 4.92 13.30

Synthesis: The natural product can be dextro- or levo-rotatory, whereas the synthetic product is optically inactive; the double bound at position 6−7 accounts for the cis- and trans- forms. Aroma threshold values: Detection: 10 ppb to 10 ppm Taste threshold values: Taste characteristics at 25 ppm: Green, floral, woody with fruitycitrus and melon nuances. Natural occurrence: Reported found in over 25 natural sources, including the essential oils of neroli, ylang-ylang, Peru balsam; in currant aroma; also reported in Dalbergia sissoo (60%, dl-), vervain, the distillation water of petitgrain brgarade, Helicrysum italicum, Myrocarpus frondosus and Myrocarpus fastigiatus (80%, d-), Tolu balsam, Acacia farnesiana, orange flower water, Paraguay petitgrain, jasmine, Melaleuca smithii and Melaleuca viridiflora. Also reported found in citrus peel oils and juices, guava, peppermint and spearmint oil, pepper, milk powder, hop oil, beer, cognac, white wine, tea, beans, mushroom, cardamom, rice, dill, corn oil, basil, wort, myrtle leaf, mate and mastic gum oil.

NERYL ACETATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol acetate; Nerol acetate (6CI); Neryl acetate; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (Z)- (8CI)(9CI) CAS No.: CoE No.:

141-12-8 2061

EEC No.: EINECS No.:

2061 205-459-2

FEMA No.: JECFA No.:

2773 59

NAS No.:

2773

Description: Neryl acetate has a very sweet, floral, orange-blossom and rose-like odor. It has a flavor that is initially fresh and pungent, and then honey-like with a raspberry undertone. Consumption: Annual: 1216.67 lb Individual: 0.001031 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.641 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 max Colorless to pale-yellow liquid 96% as C12H20O2; predominantly (z) isomer 134°C at 25 mmHg

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Refractive index 1.458-1.464 Solubility 1:1 in 95% alcohol Specific gravity

0.905-0.914

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

Usual 4.00 0.72

Max. 15.00 1.60

Food Category Hard candy Nonalcoholic beverages

Usual 1.90 0.70

Max. 5.10 1.30

Synthesis: By esterification of nerol with acetic acid; also prepared from myrcene by hydrobromination and esterification. Aroma threshold values: Detection: 2 to 8.5 ppm Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of lemon, neroli, and petitgrain bigarade, in orange juice, black currants, grapes, celery, ginger, Mentha oils, nutmeg, thyme, hop oil, white wine, cocoa, tea, passion fruit, sweet marjoram, cardamom, lovage leaf, myrtle leaf and berry, buchu oil, lemon balm, clary sage, eucalyptus oil and mastic gum leaf oil.

NERYL BUTYRATE Synonyms: Butanoic acid, 3, 7-dimethyl-2, 6-octadienyl ester, (Z)-(9CI); 2-cis-3,7-Dimethyl-2,6-octadien-1-yl butyrate; Neryl-n-butyrate; Neryl butyrate CAS No.: CoE No.:

999-40-6 505

EEC No.: EINECS No.:

505 213-660-1

FEMA No.: JECFA No.:

2774 67

NAS No.:

2774

Description: Neryl butyrate has a very sweet, leafy, floral, neroli-like odor. It has a sweet taste similar to cocoa. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.962 mg IOFI: n/a Empirical Formula/MW:

C14H24O2/224.44 Specifications: (JECFA, 1997) Acid value

0.7 max

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

98.0% min 239-240°C

Refractive index 1.4539-1.4650 One ml is soluble in 6 ml Solubility 80% alcohol; insoluble in water Specific gravity 0.898-0.910

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

©2002 CRC Press LLC

Usual 5.00 14.29 8.98

Max. 10.00 25.68 16.93

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 7.22 3.71 13.08

Max. 10.20 5.46 24.52

Synthesis: By azeotropic esterification of nerol with butyric acid or conventionally using butyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, fruity, fatty, floral, berry, with some tropical nuances. Natural occurrence: Reported found in kumquat peel oil, black tea, mango and babaco fruit (Carica pentagona Heilborn).

NERYL FORMATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol formate; Formic acid, neryl ester; Neryl formate; 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (Z)- (8CI)(9CI) CAS No.: CoE No.:

2142-94-1 2060

EEC No.: EINECS No.:

2060 218-401-6

FEMA No.: JECFA No.:

2776 55

NAS No.:

2776

Description: Neryl formate has a sweet, herbaceous, green, penetrating odor suggestive of neroli and rose. It has a sweet, tart and fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.320 mg IOFI: Nature Identical Empirical Formula/MW:

C11H18O/182.26 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liqiud

Assay

85.0% min

Boiling point

215-225°C

Refractive index 1.456-1.458 One ml is soluble in 10 ml Solubility 70% alcohol; insoluble in water Specific gravity 0.9163-0.9169 at 15°C

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

Usual 6.70 7.10

Max. 22.00 23.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.80 5.50

Max. 5.30 17.00

Synthesis: By direct esterification of nerol; the pure ester tends to decompose readily. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, green, citrus and tropical with a floral nuance. Natural occurrence: Reported found in kumquat peel oil and rose apple.

©2002 CRC Press LLC

NERYL ISOBUTYRATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-yl isobutyrate; Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (8CI); (Z)-2-Methylpropanoic acid 3,7-dimethyl-2,6-octadienyl ester; Neryl isobutyrate; Propanoic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (9CI) CAS No.: CoE No.:

2345-24-6 299

EEC No.: EINECS No.:

299 219-061-1

FEMA No.: JECFA No.:

2775 73

NAS No.:

2775

Description: Neryl isobutyrate has a delicate, sweet, rose-like fragrance with a slightly fruity undertone. It has a sweet, strawberry taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.326 mg IOFI: Nature Identical Empirical Formula/MW:

C14H24O2/224.34 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

92.0% min

Solubility

Boiling point

232°C

Specific gravity

1.451-1.460 One ml is soluble in 5 ml 80% alcohol; practically insoluble in water 0.88-0.90 (d20/4)

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

Usual 5.00 14.00 12.00 11.67

Max. 10.00 19.33 19.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.13 6.00 12.67

Max. 0.13 12.50 17.33

Synthesis: By esterification of nerol using isobutyric acid or the anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Juicy and fruity, green, sweet, melon and waxy. Natural occurrence: Reported found in kumquat peel oil, hop oil, black tea and passion fruit.

NERYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (Z)- (9CI); 3,7-Dimethyl-2-cis-6-octadien-1-yl isovalerate; (Z)-Geranyl isovalerate; Isovaleric acid,

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3,7-dimethyl-2,6-octadienyl ester, (z)-; Neryl isovalerate; Neryl isovalerianate; Neryl beta-methyl butyrate; 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (Z)CAS No.: CoE No.:

3915-83-1 508

EEC No.: EINECS No.:

508 223-478-4

FEMA No.: JECFA No.:

2778 76

NAS No.:

2778

Description: Neryl isovalerate has a strong, rich, fruity odor reminiscent of bergamot, clary sage and petitgrain. It has a bitter flavor. At concentrations below 10 ppm, the flavor is berrylike, somewhat similar to black currant and apple. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.186 mg IOFI: n/a Empirical Formula/MW:

C15H26O2/238.38 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Assay

99.0% min

Boiling point

238°C

Refractive index 1.4531-1.460 One ml is soluble in 8 ml Solubility 80% alcohol Specific gravity 0.889-0.893

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

Usual 1.50 9.64 7.50

Max. 3.00 12.36 11.47

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 8.01 4.05 6.63

Max. 10.35 6.70 9.85

Synthesis: By esterification of nerol with isovaleric acid. Aroma threshold values: At 1.0%: Sour, sweaty with floral rosy under notes, and a bergamot citrus nuance and fruity notes of blueberry, cranberry, apple and grape. Taste threshold values: Taste characteristics at 5 to 20 ppm: Fruity, rich floral and slightly citrus-like with berry waxy nuances of blueberry fruity notes of apple, grape, peach and apricot. Natural occurrence: Not reported found in nature.

NERYL PROPIONATE Synonyms: cis-3,7-Dimethyl-2,6-octadien-1-ol, propionate; Neryl propionate; 2,6-Octadien-1-ol, 3,7-dimethyl-, propanoate, (Z)- (9CI); Propionic acid, 3,7-dimethyl-2,6-octadien-1-yl ester; Propionic acid, neryl ester CAS No.: CoE No.:

105-91-9 509

©2002 CRC Press LLC

EEC No.: EINECS No.:

509 203-345-7

FEMA No.: JECFA No.:

2777 63

NAS No.:

2777

Description: Neryl propionate has an ether-like, sweet and intense fruity odor reminiscent of jasmine and rose. The aroma has also been described as “jam-like.” It has a sweet taste suggestive of plum. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 7.341 mg IOFI: Nature Identical Empirical Formula/MW:

C13H22O2/210.31 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay

95.0% min

Solubility

Boiling point

233°C

Specific gravity

1.45-1.47 One ml is soluble in 15 ml 70% alcohol; slightly soluble in water 0.89-0.91 (d20/4)

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

Usual 5.00 31.43 18.10

Max. 10.00 34.92 24.28

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 22.59 17.62 18.93

Max. 26.24 25.82 22.91

Synthesis: By esterification of nerol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Green, fruity, floral, waxy, seedy and berry. Natural occurrence: Reported found in hop oil, bitter orange, lemon, kumquat, and bergamot peel oils, tea mushroom, cardamom and chervil.

NITROUS OXIDE Synonyms: Anesthetics, volatile; Dinitrogen monoxide; Dinitrogen oxide; Factitious air; Hyponitrous acid anhydride; Laughing gas; Nitrogen hypoxide; Nitrogen monoxide; Nitrogen oxide (N2O) (8CI)(9CI); Nitrous oxide; Nitrous oxide or nitrous oxide, compressed; Nitrous oxide, refrigerated liquid; Oxido nitroso (Sp.); Protoxyde d'azote (Fr.); Stickdioxyd (Ger.) CAS No.: CoE No.:

10024-97-2 EEC No.: n/a EINECS No.:

n/a 233-032-0

FEMA No.: JECFA No.:

2779 n/a

NAS No.:

2779

Description: Nitrous oxide has a slight sweetish odor and taste. This gas is also reported as without appreciable odor. One liter at 0°C and at a pressure of 760 mm of mercury weighs about 1.97 g. Consumption: Annual: 133,666.67 lb Individual: 0.1132 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 868.1700 FDA (other): n/a JECFA: ADI: Acceptable (1985). Food use as a propellant is acceptable. Trade association guidelines: FEMA PADI: 0.021 mg Empirical Formula/MW: NO2/46 Specifications: (FCC, 1996) Air

Not more than 1%, by volume

Ammonia

Not more than 0.0025%, by volume

Appearance Colorless gas Assay Not less than 99% N2O, by volume

Halogens (as Cl) Nitrogen dioxide Nitric oxide Odor

Carbon dioxide

Not more than 0.03%, by volume

Solubility

Carbon monoxide

Not more than 10 ppm, by volume

Water

IOFI: n/a

Not more than 1 ppm, by volume Not more than 1 ppm, by volume Not more than 1 ppm, by volume Passes test One volume dissolves in about 1.4 volumes of water at 20°C at 760 mm Ha; soluble in water (1:1.4 v/v) at 20oC and 760 mmHg; soluble in alcohol, ether and in oils Not more than 150 mg/m3

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

Usual 22.80

Max. 22.80

Synthesis: Prepared by thermal decomposition of ammonium nitrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONA-2-trans,-6-cis-DIENAL Synonyms: Cucumber aldehyde; (2E,6Z)-Nona-2,6-dien-1-al; Nonadien-2(trans)-6-(cis)al; trans,cis-2,6-Nonadienal; trans-2-cis-6-Nonadienal; 2-trans-6-cis-Nonadienal; 2-trans, 6-cis-Nonadienal; 2-trans-6-cis-Nonadien-1-al; 2,6-Nonadienal, (E,Z)-; Violet leaf aldehyde CAS No.: CoE No.:

557-48-2 659

EEC No.: EINECS No.:

659 209-178-6

FEMA No.: JECFA No.:

3377 n/a

NAS No.:

3377

Description: Nona-2-trans-6-cis-dienal has an odor reminiscent of green cucumber. The organoleptic character of this compound is attributed almost entirely to olfactory sensations. May be obtained from the steam distillation of fresh cucumber. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a

©2002 CRC Press LLC

FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.004 mg Empirical Formula/MW:

IOFI: n/a

C9H14O/138.21 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Refractive index

Assay

92% (min) of C9H14O

Solubility

Boiling point 94ºC (18 mmHg)

Specific gravity

1.470-1.475 Soluble in alcohol, most fixed oils; insoluble in water 0.850-0.870

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

Usual 0.10 0.10

Max. 0.10 0.10

Food Category Soft candy

Usual 0.10

Max. 0.10

Synthesis: From natural hexenol. Aroma threshold values: Detection: 0.01 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, melon, cucumber-like with an aldehydic nuance. Natural occurrence: Reported as naturally occurring in violet leaves and flowers in cucumber, sweet and sour cherry, guava, peas, tomato, potato, bell pepper, wheat bread, rye bread, milk, milk powder, fish and fish oil, roast chicken, Guinea hen, beef, beer, coffee, tea, oats, mango, kelp, prickly pear, malt, dried bonito, endive, oysters, clam and mate.

2,4-NONADIENAL Synonyms: Nona-2,4-dien-1-al; 2,4-Nonadienal CAS No.: CoE No.:

6750-03-4 732

EEC No.: EINECS No.:

732 229-810-4

FEMA No.: JECFA No.:

3212 n/a

NAS No.:

3212

Description: 2,4-Nonadienal has a strong fatty, floral odor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.703 mg IOFI: Nature Identical Empirical Formula/MW: C9H14O/138.21 Specifications: (FCC, 1996) Appearance

Slightly yellow liquid

Refractive index

Assay

89% (min) of C9H14O

Solubility

Boiling point 97ºC (10 mmHg)

©2002 CRC Press LLC

Specific gravity

1.522-1.525 Soluble in alcohol, most fixed oils; insoluble in water 0.850-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 1.85 1.10 1.67 1.19

Max. 6.86 2.00 6.63 4.69

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.50 3.41 0.86 1.96

Max. 1.50 18.35 3.58 7.83

Synthesis: By reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with MnO2 to the corresponding 2,4-dienol. Aroma threshold values: Detection: 0.05 ppb Taste threshold values: n/a Natural occurrence: Reported found in oxidized flavor of skim milk, in peas by enzymatic formation from lipids, salmon oil, sunflower oil (cis-, trans-, and trans, trans-form), the autooxidation of lard, frozen peas, tomatoes and as a volatile component in fish products. Also reported found in cranberry, asparagus, wheat bread, caviar, Russian cheeses, chicken, cooked beef, mutton and pork, cognac, filberts, peanuts, popcorn, oatmeal, soybean, olive, beans, mushrooms, Brazil nut, rice and buckwheat.

2-trans, 6-trans-NONADIENAL Synonyms: 2,6-Nonadienal. (E,E)-; 2-trans,6-trans-Nonadienal; 2,6-Nonadienal, (E,E)(8CI)(9CI); (E,E)-2,6-Nonadienal; (2E,6E)-Nona-2,6-dien-1-al CAS No.: CoE No.:

17587-33-6 EEC No.: n/a EINECS No.:

n/a 241-557-1

FEMA No.: JECFA No.:

3766 n/a

NAS No.:

n/a

Description: 2-trans, 6-trans-Nonadienal has a tallowy odor. This compound is also reported as having powerful, green, vegetable odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg IOFI: n/a Empirical Formula/MW: C9H14O/138.21 Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Assay

97%; 1-2% cis-isomer

Solubility

Boiling point 88-89ºC (11 mmHg)

Specific gravity

1.442 at 20ºC Insoluble in water; miscible in vegetable oil 0.870

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

©2002 CRC Press LLC

Usual 0.001 0.01 0.01

Max. 0.02 0.20 0.05

Food Category Gravies Imitation dairy

Usual 0.10 0.01

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: 0.09 ppb Taste threshold values: Taste characteristics at 1 ppm: Fresh green cucumber skin and watermelon with a fatty nuance. Natural occurrence: Reported found in soybean oil, beef tallow, cold-stored butter, mango, lingonberry, cucumber, cornmint oil, lean fish, beer, trassi, buckwheat, shrimp and rooibus tea (Aspalathus linearis).

2,6-NONADIENAL DIETHYL ACETAL CAS No.: CoE No.:

99999-26-6 EEC No.: [106950-4] 660 EINECS No.:

660

FEMA No.:

3378

n/a

JECFA No.:

946

NAS No.:

3378

Description: 2,6-Nonadienal diethyl acetal has an odor reminiscent of green cucumber. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.018 mg IOFI: Artificial Empirical Formula/MW: C13H24O2/212.34 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Refractive index

Boiling point 67-70ºC (0.2 mmHg)

Solubility

1.439 at 18ºC Almost insoluble in water; soluble in alcohol and oil

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

Usual 0.10 0.10

Max. 0.10 0.10

Food Category Soft candy Soups

Usual 0.10 0.10

Max. 0.10 0.10

Synthesis: By direct hydorgenation of the corresponding acetylenic acetal, using a palladium/calcium carbonet catalyst (2-cis,6-cis-form). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,4-NONADIEN-1-OL Synonyms: Nona-2,4-dien-1-ol CAS No.: CoE No.:

62488-56-6 EEC No.: n/a EINECS No.:

n/a 263-571-7

FEMA No.: JECFA No.:

Description: 2,4-Nonadien-1-ol has a slightly fatty odor. Consumption: Annual: n/a

©2002 CRC Press LLC

3951 n/a

NAS No.:

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: 1.309130 mg Empirical Formula/MW: C9H16O/140.22 Specifications: Assay Boiling point Flash point

95.0% min 85°C at 0.5 mmHg 101.7°C

Refractive index Solubility Specific gravity

IOFI: n/a

1.486-1.496 at 20°C Soluble in alcohol; insoluble in water 0.862-0.872 at 25°C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relish Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies

Usual 0.50 5.00 0.10 0.20 5.00 1.00 1.00 2.50 0.50 1.00 1.00

Max. 5.00 14.50 1.00 2.00 10.00 3.00 5.00 5.00 2.00 2.50 5.00

Food Category Hard candy Instant coffee, tea Jams, jelly Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Soups

Usual 1.00 0.20 1.00 4.00 0.10 1.00 1.00 1.00 4.50 0.10

Max. 5.00 2.00 5.00 5.00 1.00 2.00 10.00 5.00 9.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1 to 5 ppm: Strong, fatty, oily, green melon and cucumber-like with chicken and mutton nuances and a fatty mouth feel. Natural occurrence: Not reported found in nature.

2,6-NONADIEN-1-OL Synonyms: “Cucumber alcohol”; Nonadienol; trans-2-cis-6-Nonadienol (natural); trans-2trans-6-Nonadienol (synthetic); “violet leaf alcohol”; Nona-2,6-dien-1-ol; 2,6-Nonadien-1-ol (8CI)(9CI) CAS No.: CoE No.:

7786-44-9 589

EEC No.: EINECS No.:

589 232-097-2

FEMA No.: JECFA No.:

2780 n/a

NAS No.:

2780

Description: 2,6-Nonadien-1-ol has a powerful green, vegetable odor. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm; Food: 0.05 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.075 mg Empirical Formula/MW: C9H16O/140.23 Specifications: (FCC, 1996) Appearance White to yellowish liquid Assay 92% (min) of C9H16O Boiling point 196ºC

Refractive index Solubility Specific gravity

IOFI: Nature Identical

1.463-1.465 Insoluble in water 0.860-0.880

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

Usual 0.19 0.25 0.00 0.42 0.17

Max. 0.48 0.63 0.05 0.89 0.54

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.00 0.15 0.02 0.02 0.44

Max. 0.01 0.53 0.03 0.03 1.04

Synthesis: Prepared from naturally occurring 3-hexen-1-ol (leaf alcohol) to yield the natural trans-2-cis form or from synthetic hexanol to yield the trans-2-trans form. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Melon, watermelon, violet, mushroom-like with apple and rosy nuances. Natural occurrence: Originally isolated in the oils of violet leaf and violet flowers (hence, the name “violet leaf alcohol”); also in cucumber, cornmint oil, prickly pear and malt.

(Z)(Z)-3,6-NONADIEN-1-OL Synonyms: 3,6-Nonadien-1-ol, (Z,Z) CAS No.: CoE No.:

76649-25-7 n/a

EEC No.: EINECS No.:

n/a 278-518-3

FEMA No.: JECFA No.:

3885 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: 0.087784 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O/140.23 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy

Usual 0.20 0.30 0.05 0.40

Max. 0.20 0.60 0.05 0.90

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods

Usual 0.01 0.20 0.02 0.02

Max. 0.01 0.50 0.03 0.03

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Gelatin, pudding

Usual 0.20

Max. 0.50

Food Category Soft candy

Usual 0.40

Max. 1.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Reported present in melon, cucumber and wax jambu (Syzygium samarangense Merr.).

(E)-3-(Z)-6-NONADIEN-1-OL Synonyms: 3,6-Nonadien-1-ol, (EZ) CAS No.: CoE No.:

56805-23-3 EEC No.: n/a EINECS No.:

n/a

FEMA No.: JECFA No.:

3884 n/a

NAS No.:

n/a

Description: (E)-3-(Z)-6-Nonadien-1-ol has a fatty cucumber, green pepper odor with nuances reminiscent of melon. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.087784 mg IOFI: n/a Reported uses (ppm): C9H16O/140.23 Specifications: Assay 95.0% min Boiling point 73°C at 15 mmHg Flash point 93.3°C

Refractive index Solubility Specific gravity

1.462-1.469 at 20°C Slightly soluble in water 0.863-0.871 at 25°C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 0.30 0.050 0.40 0.20

Max. 0.20 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Synthesis: n/a Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: Reported present in guinea hen and prickly pear.

©2002 CRC Press LLC

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

(E,Z)-2,6-NONADIEN-1-OL ACETATE Synonyms: trans-2-cis-6-Nonadien-1-yl acetate; (2E,6Z)-Nona-2,6-dienyl acetate CAS No.: CoE No.:

68555-65-7 EEC No.: n/a EINECS No.:

n/a 271-442-1

FEMA No.: JECFA No.:

3952 n/a

NAS No.:

n/a

Description: (E,Z)-2,6-Nonadien-1-ol acetate has a spicy cucumber odor. When diluted the odor is reminiscent of violet leaf. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.087009 mg IOFI: n/a Empirical Formula/MW: C11H18O2/182.26 Specifications: Assay Boiling point Flash point

97.0% min 75°C at 15 mmHg 93.3°C

Refractive index Solubility Specific gravity

1.449-1.459 at 20°C Soluble in alcohol; insoluble in water 0.897-0.907 at 25°C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 0.30 0.01 0.40 0.20

Max. 0.50 0.60 0.05 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.001 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: Taste characteristics at 1 to 15 ppm: Green apple and melon with a fatty mouth feel and a nutty nuance. Natural occurrence: Not reported found in nature.

(E,Z)-3,6-NONADIEN-1-OL ACETATE Synonyms: trans-3-cis-6-Nonadien-1-yl-acetate CAS No.: CoE No.:

211323-05-6 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3953 n/a

Description: (E,Z)-3,6-Nonadien-1-ol acetate has a faint fresh green odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

NAS No.:

n/a

Individual: n/a

JECFA: n/a Trade association guidelines: FEMA PADI: 0.088659 mg Empirical Formula/MW:

IOFI: n/a

C11H18O2/182.26 Specifications: Assay

95.0% min

Refractive index

Boiling point 75°C at 15 mmHg

Solubility

Flash point

Specific gravity

93.3°C

1.448-1.454 at 20°C Soluble in alcohol; insoluble in water 0.898-0.905 at 25°C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 0.30 0.10 0.40 0.20

Max. 0.50 0.60 0.10 0.90 0.50

Food Category Gravies Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 0.01 0.20 0.02 0.02 0.40

Max. 0.01 0.50 0.03 0.03 1.00

Synthesis: n/a Aroma threshold values: Detection: 11 to 15 ppb Taste threshold values: Taste characteristics at 1 to 10 ppm: Fresh, green, waxy, melon with fruity pear notes. Natural occurrence: Not reported found in nature.

γ-NONALACTONE Synonyms: Aldehyde; gamma-Amylbutyrolactone; gamma-Amyl butyrolactone; gammaAmyl-gamma-butyrolactone; delta-n-Amylbutyrolactone; gamma-n-Amylbutyrolactone; Coconut aldehyde; Dihydro-5-pentyl-2(3H)-furanone; 2(3H)-Furanone, dihydro-5-pentyl-; 4-Hydroxynonanoic acid lactone; 4-Hydroxynonanoic acid, gamma-lactone; gammaNonalactone; Nonanoic acid, 4-hydroxy-, gamma-lactone; gamma-Nonanolactone; 1,4-Nonalolide; gamma-Nonanolide; 4-Nonanolide; Nonan-4-olide; Nonan-1,4-olide; gamma-Nonylactone; 4-Pentyl-butanolide; gamma-Pentyl-gamma-butyrolactone; Prunolide CAS No.: CoE No.:

104-61-0 178

EEC No.: EINECS No.:

178 203-219-1

FEMA No.: JECFA No.:

2781 229

NAS No.:

2781

Description: γ-Nonalactone has a strong odor reminiscent of coconut and a fatty, peculiar taste. Consumption: Annual: 9033.33 lb Individual: 0.007655 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0-1.25 (1967). No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 5.518 mg Specifications: (FCC, 1996) Acid value

2.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay

98% (min) of C9H16O2

Specific gravity

IOFI: Nature Identical 1.446-1.450 Soluble in alcohol, most fixed oils, propylene glycol; insoluble in water; 1:1 in 60% alcohol 0.958-0.966

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

Usual 0.22 28.82 0.54 12.09 16.07

Max. 0.36 50.41 2.90 22.68 26.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 6.61 7.22 27.92 0.31

Max. 17.59 13.45 40.52 0.31

Synthesis: By reacting methylacrylate and hexanol in the presence of ditertiarybutyl peroxide; by condensation of undecylenic acid and malonic acid by lactonization of nonenoic acid. Aroma threshold values: Detection: 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in peaches, apricots, roasted barely, rum, tomato, currants, guava, raisin, papaya, peach, pineapple, blackberry, strawberry jam, asparagus, wheat and crisp bread, camembert cheese, butter, milk, chicken, beef, lamb and pork fat, cooked beef and pork, beer, cognac, whiskies, sherry, grape wines, cocoa, tea, pecan, oats, soybean, avocado, passion fruit, plum, plumcot, beans, mushroom, starfruit, fenugreek, mango, tamarind, rice, prickly pear, buckwheat, licorice, malt, wort, cherimoya, bourbon vanilla, shrimp, nectarine, mate and sweet grass oil.

n-NONANAL Synonyms: Aldehyde C-9; C-9 Aldehyde; Nonaldehyde; n-Nonaldehyde; 1-Nonaldehyde; Nonanal (8CI)(9CI); n-Nonanal; 1-Nonanal; Nonanaldehyde; Nonanoic aldehyde; Nonylaldehyde; Nonyl aldehyde, n-; 1-Nonyl aldehyde; Nonylic aldehyde; Pelargonaldehyde; Pelargonic aldehyde CAS No.: CoE No.:

124-19-6 114

EEC No.: EINECS No.:

114 204-688-5

FEMA No.: JECFA No.:

2782 101

NAS No.:

2782

Description: n-Nonanal has a strong, fatty odor developing an orange and rose note on dilution. It has a fatty, citrus-like flavor. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.1 (1984). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.356 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24

©2002 CRC Press LLC

Specifications: (FCC, 1996) Acid value

10.0 (max) Colorless to light yellow Appearance liquid Assay 92% (min) of C9H18O Boiling point 93ºC (23 mmHg)

Refractive index 1.422-1.429 Soluble in alcohol, most fixed oils, Solubility propylene glycol; insoluble in glycerin Specific gravity 0.820-0.830

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

Usual 1.90 0.20 0.59

Max. 2.30 38.00 1.30

Food Category Hard candy Nonalcoholic beverages

Usual 1.90 0.76

Max. 4.10 1.30

Synthesis: By catalytic oxidation of the corresponding alcohol (n-nonanol) or reduction of the corresponding acid. Aroma threshold values: Detection: 1 to 8 ppb Taste threshold values: n/a Natural occurrence: Reported as a constituent in the oils of sweet and bitter orange, mandarin, lemon, lime, orris, Ceylon cinnamon, ginger, Xanthoxylum rhetsa, rose and clary sage; in the turpentines from Pinus jeffreyi Grev. and Balf., Pinus sabiniana Dangl. and others. Also reported in over 200 food and beverages including apple, apricot, citrus peel oils and juices, many berries, grapes, melon, papaya, peach, pear, currants, pineapple, carrot, celery, cucumber, peas, cooked potato, tomato, ginger, Mentha oils, thyme, breads, cheeses, butter, milk, cream, cooked egg, fish, meats, beer, cognac, rum, whiskies, grape wines, tea, roasted filberts and peanuts, oats, soybean, coconut, olive, plum, plumcot, beans, mushroom, starfruit, macadamia nut, mango, cauliflower, broccoli, tamarind, fig, artichoke, cardamom, coriander leaf, gin, rice, litchi, sweet potato, calamus, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, endive, lemon balm, clary sage, shrimp, oyster, clam, scallop, Chinese quince, mate, sweet grass oil and mastic gum fruit oil.

1,3-NONANEDIOL ACETATE, mixed ESTERS Synonyms: Hexylene glycol diacetate; 3-Hexyl-1,3-propanediol acetate, Mixed ester; Nonanediol-1,3-acetate; “Octylcrotonyl acetate”; also: Diacetate; Diasmol; Diasmylacetate; Drago-jasimia; Jasmelia; Jasmonyl; Jersemal; Nonane; Tepylacetate; Ysminia; 1,3-Nonanediol acetate (mixed esters); Nonane-1,3-diol monoacetate; 1,3-Nonanediol, monoacetate (9CI) CAS No.: CoE No.:

1322-17-4 n/a

EEC No.: EINECS No.:

2075 215-332-3

FEMA No.: JECFA No.:

2783 605

NAS No.:

2783

Description: 1,3-Nonanediol acetate, mixed esters has an intense floral odor reminiscent of jasmine. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.183 mg Empirical Formula/MW:

IOFI: Artificial

C13H24O4/244.34 Specifications: (JECFA, 1999) Acid value Appearance Assay

1.0 (max) Colorless to pale-yellow slightly oily liquid 70% (min)

Refractive index Solubility Specific gravity

1.441-1.453 Slightly soluble in water; soluble in alcohol and oils 0.864-0.978

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

Usual 0.10 0.83 0.33

Max. 0.10 1.33 0.58

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.40 0.43 0.73

Max. 0.73 0.96 1.07

Synthesis: The commercial product is a mixture of the two possible isomers; the starting material is usually 1-octene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,4-NONANEDIOL DIACETATE Synonyms: 1,4-Nonadiol diacetate CAS No.: CoE No.:

67715-81-5 EEC No.: n/a EINECS No.:

4021 n/a

FEMA No.: JECFA No.:

3579 609

NAS No.:

3579

Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines:FEMA PADI: 1.739 mg IOFI: Artificial Empirical Formula/MW: C13H24O4/244.33 Specifications: (JECFA, 1999) Specific gravity 0.970

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

©2002 CRC Press LLC

Usual 7.00 5.00 5.00

Max. 9.00 7.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 7.00 7.00

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

1,9-NONANEDITHIOL Synonyms: 1,9-Dimercaptononane; Nonamethylene dimercaptan; Nonane-1,9-dithiol; 1,9-Nonanedithiol (8CI)(9CI) CAS No.: CoE No.:

3489-28-9 n/a

EEC No.: EINECS No.:

n/a 222-482-3

FEMA No.: JECFA No.:

3513 542

NAS No.:

3513

Description: 1,9-Nonanedithiol has a sulfurous, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: Artificial Empirical Formula/MW: C9H20S2/192.38 Specifications: (JECFA, 1999) 97% + 2.1% 1,2-ditheacycloundecane (equil. mix) Boiling point 284°C Refractive index 1.500-1.510

Assay

Solubility Specific gravity

Insoluble in water; miscible in oils 0.952-0.957

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

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

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

NONANOIC ACID Synonyms: Nonoic acid; n-Nonylic acid; Octane-1-carboxylic acid; Nonanoic acid (8CI)(9CI); n-Nonanoic acid; Nonylic acid; 1-Octanecarboxylic acid; Pelargic acid; Pelargon [Russian]; Pelargonic Acid CAS No.: CoE No.:

112-05-0 29

EEC No.: EINECS No.:

29 203-931-2

FEMA No.: JECFA No.:

2784 102

NAS No.:

2784

Description: Nonanoic acid has a fatty, characteristic odor and a corresponding unpleasant taste. This compound is also reported as having a cheese, waxy flavor.

©2002 CRC Press LLC

Consumption: Annual: 1200.00 lb Individual: 0.001016 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.147 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98% (min) of C9H18O2 93ºC (23 mmHg)

Refractive index Specific gravity

1.431-1.435 0.901-0.906

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

Usual 1.00 10.04 1.00 2.14

Max. 3.00 23.54 10.00 9.38

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 1.91 6.50 1.03 1.57

Max. 5.73 13.10 2.38 4.99

Synthesis: By oxidation of methylnonyl ketone; by oxidation of oleic acid; or from heptyl iodide via malonic ester synthesis. Aroma threshold values: Detection: 3 to 9 ppm Taste threshold values: Taste characteristics at 10 ppm: Fatty, waxy, and cheesy with a mild sweet creamy background. Natural occurrence: Reported found in several essential oils, either free or esterified: rose, geranium, orris, Litsea cubeba, Artemisia arborescens L., hosp, Chamaecyparis fisifera Endl., Eremocitrus glauca L., French lavender and oak musk. Also reported found in apple, banana, grapefruit juice, mandarin orange and kumquat peel oils, cranberry, guava, grapes, raisin, papaya, raspberry, strawberry, cooked potato, tomato, cassia leaf, cornmint oil, thyme, wheat and rye bread, many cheeses, butter, milk, milk powder, meats, meat fats, hop oil, beer, cognac, rum, whiskies, sherry, grape wines, coffee, tea, peanut oil, soybean, coconut, passion fruit, cloudberry, plum, beans, mushroom, starfruit, mango, tamarind, mango, rice, rhubarb, licorice, sake, corn oil, buckwheat, wort, elderberry, cherimoya, loquat, bourbon vanilla, shrimp, clam, mussel, scallop, Cape gooseberry, mate and Roman chamomile oil.

2-NONANOL Synonyms: Methyl n-heptyl carbinol; 1-Methyl-1-octanol; Nonan-2-ol; 2-Nonanol (8CI)(9CI) CAS No.: CoE No.:

628-99-9 n/a

EEC No.: EINECS No.:

4189 211-065-1

FEMA No.: JECFA No.:

3315 293

NAS No.:

3315

Description: 2-Nonanol has a powerful fruity-green odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a

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FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 5.403 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H20O/144.26 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point Optical rotation

193-194°C +8.966°(19°C)

Specific gravity

1.426-1.432 Soluble in alcohol, oils; insoluble in water 0.823-0.847

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

Usual 15.00 13.00 80.00

Max. 15.00 13.00 80.00

Food Category Fats, oils Jam, jelly

Usual Max. 140.00 140.00 12.00 12.00

Synthesis: From nonene. Aroma threshold values: Detection: 58 to 82 ppb Taste threshold values: Taste characteristics at 5 ppm: Waxy, soapy, musty with green fruity and dairy nuances. Natural occurrence: Reported found in Ruta pinnata leaf oil, coconut oil, apple, banana, orange juice, kumquat peel oil, guava, strawberry, asparagus, clove, ginger, many cheeses, beer, cognac, rum, malt whiskey, white wine, passion fruit, mushroom, buckwheat, sweet corn, bourbon vanilla and truffle.

2-NONANONE Synonyms: Heptyl methyl ketone; Ketone, heptyl methyl; Methyl heptyl ketone; Methyl n-heptyl ketone; Nonan-2-one; beta-Nonanone; 2-Nonanone (8CI)(9CI) CAS No.: CoE No.:

821-55-6 154

EEC No.: EINECS No.:

154 212-480-0

FEMA No.: JECFA No.:

2785 292

NAS No.:

2785

Description: 2-Nonanone has a characteristic rue odor. It has a rose and tea-like flavor. Consumption: Annual: 500.00 lb Individual: 0.0004237 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.609 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24

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Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 97% (min) of C9H18O 195ºC

Refractive index Solubility Specific gravity

1.418-1.423 1:1 in 95% alcohol 0.817-0.823

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

Usual 0.10 2.37 1.00 0.20 3.26

Max. 1.00 6.58 8.00 0.20 8.79

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 2.21 0.85 1.23 0.61 2.37

Max. 7.01 0.85 2.83 1.53 6.74

Synthesis: By dry distillation of barium caprylate and barium acetate at 0.5 to 2 mmHg; or by oxidation of methylheptyl carbinol at room temperature using chromic acid; it can be isolated also from natural products by fractional distillation. Aroma threshold values: Detection: 5 to 200 ppb Taste threshold values: Taste characteristics at 20 ppm: Cheesy, green, fruity, dairy, dirty, buttery. Natural occurrence: Reported found in the essential oil of rue (Ruta angustifolia Pers., R. Bracteosa, R. Montana L. and R. gravelolens); also identified in the oil of carnation, in coconut oil and in the distillate from leaves of a variety of Boronia ledifolia; reported found in mixture with methyl nonyl ketone in the essential oil of Ruta chalepensis. Also reported found in banana, lemon peel oil, guava, grapes, raisin, melon, raspberry, strawberry fruit and jam, asparagus, leek, onion, cooked potato, tomato, clove, ginger, wheat bread, many cheeses, butter, yogurt, milk, cream, caviar, fatty fish, meats, hop oil, beer, rum, malt whiskey, grape wines, cognac, cocoa, coffee, tea, roasted filberts and peanuts, pecans, potato chips, soybean, coconut products, olive, passion fruit, trassi, Brazil nut, rice, quince, jackfruit, buckwheat, sweet corn, corn oil, wort, dried bonito, krill, cherimoya, bourbon vanilla, shrimp, clams, scallop, crayfish, mate and mastic gum leaf and fruit oil.

3-NONANONE Synonyms: Ethyl hexyl ketone; 3-Oxononanone; Nonan-3-one; 3-Nonanone CAS No.: CoE No.:

925-78-0 n/a

EEC No.: EINECS No.:

n/a 213-125-2

FEMA No.: JECFA No.:

3440 294

NAS No.:

3440

Description: 3-Nonanone has a pungent, leafy, herbaceous and fruity odor. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 4.220 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24

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Specifications: (JECFA, 1998) Assay Boiling point Congealing point

95.9% (min) 190°C + 8°C

Refractive index 1.417-1.423 Solubility Soluble in alcohol, oils; insoluble in water Specific gravity 0.823-0.847

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

Usual 20.00 20.00 20.00 0.10

Max. 20.00 20.00 20.00 0.10

Food Category Confection, frosting Gelatin, pudding Hard candy Nonalcoholic beverages

Usual Max. 20.00 20.00 20.00 20.00 20.00 20.00 0.0025 0.0025

Synthesis: By prolonged boiling of o-propionic acid triethyl ester with excess hexylmagnesium bromide in ether under a nitrogen atmosphere. Aroma threshold values: Detection: 13 to 33 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, passion fruit, cooked beef, lemon peel oil, thyme, butter, tea, chervil and crayfish.

3-NONANON-1-YL-1 ACETATE Synonyms: “Compound 1051”; 1-Hydroxy-3-monanone acetate; “Ketone alcohol ester”; Methylol methyl hexyl ketone acetate; 3-Oxononanyl acetate CAS No.: CoE No.:

7779-54-6 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: 2786* JECFA No.: n/a

NAS No.:

n/a

Description: 3-Nonanon-1-yl-1-acetate has a herbaceous, fruity odor. *Note: that this compound has been removed from the FEMA GRAS list #4, 1970. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H20O3/200.28 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Very slightly soluble in water; soluble in alcohol, propylene glycol and oils

Reported uses (ppm): Removed from FEMA GRAS list Synthesis: By condensation of methyl hexyl ketone with formaldehyde under mild alkaline conditions to yield β-ketol, which is subsequently acetylated. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

n-NONANOYL-4-HYDROXY-3-METHOXYBENZYL-AMIDE Synonyms: N-((4-Hydroxy-3-methoxyphenyl)methyl)nonanamide; Nonanamide, N-((4hydroxy-3-methoxyphenyl)methyl)-(9CI); Nonanamide, N-vanillyl-(8CI); Nonanoic acid vanillylamide; Nonanoyl 4-hydroxy-3-methoxybenzylamide; Nonivamida; Nonivamide; Nonivamidum; Nonylic acid vanillylamide; Pelargonic acid vanillylamide; Vanillyl n- nonoylamide; Vanillyl-N-nonylamide; Vanillyl pelargonic amide; N-Vanillylnonamide; N-V anillylpelargonamide CAS No.: CoE No.:

2444-46-4 590

EEC No.: EINECS No.:

590 219-484-1

FEMA No.: JECFA No.:

2787 n/a

NAS No.:

2787

Description: n-Nonanyl-4-hydroxy-3-methoxybenzyl-amide is an odorless compound, but has a pungent, burning taste. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.259 mg IOFI: n/a Empirical Formula/MW: C17H27NO3/293.41 Specifications: (Burdock, 1997) White powder (colorless crystals)

Appearance

Solubility

Slightly soluble in water; soluble in alcohol

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

Usual 1.00 57.96

Max. 10.00 93.10

Food Category Meat products Soups

Usual 1.00 1.00

Max. 10.00 10.00

Synthesis: From nonanyl chloride and vanillylamine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-NONENAL Synonyms: 3-Hexylacrolein; β-Hexylacrolein; Iris aldehyde; α-Nonenyl aldehyde; Heptylidene aldehyde; Non-2-enal; 2-Nonen-1-al; 2-Nonenal (8CI)(9CI) CAS No.: CoE No.:

2463-53-8 733

EEC No.: EINECS No.:

733 219-562-5

FEMA No.: JECFA No.:

3213 n/a

NAS No.:

3213

Description: 2-Nonenal has a very powerful, penetrating fatty odor in concentrated form. The odor is orris-like, waxy and quite pleasant on dilution. The odor is also reported as reminiscent of dried orange peels. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status:

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CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.671 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H16O/140.23 Specifications: (FCC, 1996) Appearance

White to slightly yellowish liquid

Refractive index

Assay

92% (min) of C9H16O

Solubility

Boiling point 88ºC (12 mmHg)

Specific gravity

1.457-1.460 Soluble in alcohol, most fixed oils; insoluble in water 0.850-0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 2.45 0.10 1.57 1.66

Max. 3.35 0.50 1.66 2.23

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.70 1.14 1.39

Max. 3.51 1.92 2.09

Synthesis: By oxidation of 9,10,12-trihydroxystearic acid (Criegee reaction). Aroma threshold values: Detection: 0.1 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, soapy, cucumber/melon-like with an aldehydic fatty nuance. Natural occurrence: Reported found in orris oil, melon, peach, asparagus, carrot, peas, tomato, wheat and crisp breads, Russian cheeses, caviar, butter, fish oil, cooked beef, mutton, pork, and their fats, hop oil, cognac, roasted filberts and peanuts, soybean, beans, sesame seed, mango, rice and wort.

cis-6-NONENAL Synonyms: 6-Nonenal, (Z)-; Z)-Non-6-enal; cis-6-Nonenal; cis-6-Nonen-1-al; 6-Nonenal, (Z)-;(Z)-6-Nonenal CAS No.: CoE No.:

2277-19-2 661

EEC No.: EINECS No.:

661 218-900-9

FEMA No.: JECFA No.:

3580 325

NAS No.:

3580

Description: cis-6-Nonenal has a citrus, melon odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.027 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O/140.23

©2002 CRC Press LLC

Specifications: (JECFA, 1998) Acid value

5.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay Boiling point

90% (min) 86ºC (11 mmHg)

Refractive index 1.438-1.445 Soluble in alcohol, essential Solubility oils; insoluble in water Specific gravity 0.843-0.855 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiment, relish

Usual 0.02 0.10 0.05 0.30 0.05

Max. 0.10 1.00 0.10 1.00 1.50

Food Category Confection, frosting Frozen dairy Fruit ices Gelatin, pudding Nonalcoholic beverages

Usual 0.50 0.05 0.05 0.20 0.05

Max. 1.50 0.30 0.10 0.50 0.20

Synthesis: By catalytic hydrogenation of 6-nonynal diethyl acetal followed by hydrolysis. Aroma threshold values: Detection: 0.005 ppb Taste threshold values: Taste characteristics at 25 ppm: Green cucumber and melon with a waxy vegetative nuance. Natural occurrence: Reported found in cucumber, muskmelon, fish and pepino fruit (Solanum muricatum).

(E)-2-NONENOIC ACID Synonyms: trans-2-Nonenoic acid CAS No.: CoE No.:

3760-11-0 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3954 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.529000 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O2/156.22 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.00 1.00 2.00

Max. 4.00 2.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

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

©2002 CRC Press LLC

Usual 1.00 1.00 1.00

Max. 2.00 3.00 2.00

cis-2-NONEN-1-OL Synonyms: (Z)-2-Nonen-1-ol; 2-Nonen-1-ol, (Z)-; Z)-Non-2-en-1-ol; cis-2-Nonen-1-ol CAS No.: CoE No.:

41453-56-9 EEC No.: n/a EINECS No.:

n/a 255-376-0

FEMA No.: JECFA No.:

3720 n/a

Description: cis-2-Nonen-1-ol has a melon, waxy odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.012 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H18O/142.24 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 96% 96°C (at 10 mmHg)

Refractive index Solubility Specific gravity

1.45499 at 20°C Slightly soluble in water; soluble in fat 0.8470 at 20°C

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

Usual 0.05 0.05 0.01 0.05 0.005 0.05 0.03 0.01 0.005 0.01 0.005 0.05

Max. 0.15 0.20 0.10 0.20 0.05 0.15 0.35 0.15 0.05 0.15 0.05 0.15

Food Category Imitation dairy Instant coffee, tea Jam, jelly Meat products Milk products Nonalcoholic beverages Nut products Snack foods Soft candy Soups Sweet sauce

Usual 0.005 0.005 0.005 0.01 0.01 0.005 0.05 0.05 0.03 0.005 0.01

Max. 0.05 0.05 0.05 0.10 0.10 0.05 0.10 0.20 0.10 0.05 0.10

Synthesis: n/a Aroma threshold values: Detection: 130 ppb Taste threshold values: Taste characteristics at 10 ppm: Fatty, rindy, green, cucumber and melon. Natural occurrence: Reported found in passion fruit, asparagus and prickly pear.

cis-6-NONEN-1-OL Synonyms: cis-Nonenol; 6-Nonen-1-ol, (Z)-; (Z)-Non-6-en-1-ol; cis-6-Nonenol; cis- 6Nonen-1-ol; 6-Nonen-1-ol, (Z)-; (Z)-6-Nonen-1-ol CAS No.: CoE No.:

35854-86-5 EEC No.: n/a EINECS No.:

©2002 CRC Press LLC

n/a 252-764-1

FEMA No.: JECFA No.:

3465 324

NAS No.:

3465

Description: cis-6-Nonen-1-ol has a powerful, melon, green odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.460 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24 Specifications: (FCC, 1996) Appearance White to slightly yellow liquid Assay 95.0% (min) of C9H18O Refractive Index 1.448-1.450

Solubility Specific Gravity

Insoluble in water 0.850-0.870

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

Usual 0.05 0.20 0.10 0.10

Max. 0.10 0.30 0.30 0.20

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10 0.10

Max. 0.20 2.00 0.75 2.00

Synthesis: n/a Aroma threshold values: Detection: 1 ppb Taste threshold values: Taste characteristics at 25 ppm: Waxy, cucumber, honeydew, with juicy and fatty nuances. Natural occurrence: Reported found in muskmelon, cucumber, lean fish and pepino fruit (Solanum muricatum).

trans-2-NONEN-1-OL Synonyms: (E)-Non-2-en-1-ol; trans-2-Nonen-1-ol; 2-Nonen-1-ol, (E)-; (E)-2-Nonen-1-ol CAS No.: CoE No.:

31502-14-4 EEC No.: n/a EINECS No.:

n/a 250-662-1

FEMA No.: JECFA No.:

3379 n/a

NAS No.:

3379

Description: trans-2-Nonen-1-ol is an unsaturated non-aromatic alcohol. Consumption: Annual: <1.00 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.23

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Specifications: (FCC, 1996) Appearance Assay Refractive index

White liquid 96% (min) of C9H18O 1.444-1.448

Solubility Specific gravity

Insoluble in water 0.830-0.850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.10 0.10 0.10

Max. 0.20 0.15 0.15

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.15 0.15 0.20

Synthesis: By hydrolysis of the corresponding acetate; the acetate is prepared from 1-bromo2-nonene and acetic anhydride in acetic acid solution. Aroma threshold values: Detection: 130 ppb Taste threshold values: Taste characteristics at 10 ppm: Green, fatty, melon with a chicken fat and lard nuance. Natural occurrence: Reported found as a volatile component in Cucurbitaceae (cucumber, squash, pumpkin), in chicken fat, cognac, kelp, prickly pear, malt and nectarine.

3-NONEN-2-ONE Synonyms: Non-3-en-2-one CAS No.: CoE No.:

14309-57-0 EEC No.: n/a EINECS No.:

n/a 238-248-9

FEMA No.: JECFA No.:

3955 n/a

Description: 3-Nonen-2-one has an agreeable fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.225500 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H16O/140.22 Specifications: Assay Boiling point Flash point

95.0% min 198°C 79.4°C

Refractive index Solubility Specific gravity

1.443-1.452 at 20°C Soluble in alcohol; insoluble in water 0.843-0.846 at 25°C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy

Synthesis: n/a

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Usual 1.00 10.00 5.00 1.00

Max. 1.00 10.00 5.00 1.00

Food Category Gelatin, pudding Milk products Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Aroma threshold values: Detection: 800 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

NONYL ACETATE Synonyms: Acetate C-9; Nonanol acetate; n-Nonyl acetate; Pelargonyl acetate; Acetic acid, nonyl ester (8CI)(9CI); n-Nonanyl acetate; Nonyl acetate; n-Nonyl acetate; n-Nonyl ethanoate CAS No.: CoE No.:

143-13-5 198

EEC No.: EINECS No.:

198 205-585-8

FEMA No.: JECFA No.:

2788 131

NAS No.:

2788

Description: Nonyl acetate has a floral, fruity (mushroom-gardenia) odor and a corresponding flavor on dilution. It has a bitter taste when concentrated. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.657 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

97% (min) of C11H22O2 212°C

Refractive index 1.422-1.426 Soluble in alcohol, ether; Solubility insoluble in water; 1:6 in 70% alcohol gives clear solution Specific gravity 0.864-0.868

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

Usual 0.05 2.75 19.71 3.57

Max. 0.50 6.42 26.64 11.62

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 1.38 2.69 1.37 1.75

Max. 4.51 2.69 3.61 4.89

Synthesis: By direct esterification of n-nonyl alcohol with acetic acid. Aroma threshold values: Detection: 57 to 600 ppb Taste threshold values: Taste characteristics at 20 ppm: Fruity and waxy with a tropical fruit background. Natural occurrence: Reported found in apple, citrus peel oils and juices, grapes, melon, gruyere cheese, milk, beer and pepino fruit (Solanum muricatum).

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NONYL ALCOHOL Synonyms: Aclohol C-9; Nonanol-1; Octyl carbinol; Pelargonic alcohol; Nonalol; Nonan-1-ol; n-Nonan-1-ol; 1-Nonanol (9CI); Nonyl alcohol (8CI); n-Nonyl alcohol CAS No.: CoE No.:

143-08-8 55

EEC No.: EINECS No.:

55 205-583-7

FEMA No.: JECFA No.:

2789 100

NAS No.:

2789

Description: Nonyl alcohol has a characteristic rose-orange odor and a slightly fatty, bitter taste reminiscent of orange. Consumption: Annual: 40.00 lb Individual: 0.00003389 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.210 mg IOFI: Nature Identical Empirical Formula/MW: C9H20O/144.26 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to light yellow liquid

Assay Boiling point

97% (min) of C9H20O 213ºC

Refractive index 1.431-1.435 Miscible in alcohol, chloroform, Solubility ether; insoluble in water; 1:3 in 60% alcohol gives clear solution Specific gravity 0.824-0.830

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

Usual 7.25 1.37 7.26 1.44

Max. 10.49 2.50 7.89 3.21

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 1.33 0.92 1.13 3.22

Max. 3.00 1.89 1.43 5.67

Synthesis: By reduction of ethyl pelargonate; from heptaldehyde via heptanol and heptylmagnesium bromide with ethylene oxide. Aroma threshold values: Detection: 50 to 90 ppb Taste threshold values: n/a Natural occurrence: Reported as occurring frequently in nature, free or esterified; in the essential oils of grapefruit, Guinea sweet orange, Italian and Israeli sweet orange, bitter orange; and in oak musk concrete. Also reported found in apple, citrus juices, many berries, currants, guava, grapes, papaya, melon, pineapple, asparagus, cucumber, leek, peas, potato, cheeses, butter, milk, cooked chicken, beef and pork, hop oil, beer, rum, grape wines, tea, pecan, peanut oil, soybean, olive, plum, rose apple, beans, mushroom, starfruit, cauliflower, tamarind, fig, cardamom, rice, prickly pear, sweet corn, malt, cherimoya, clary sage, oysters, crab, crayfish, clam, nectarine, mate and pepino fruit (Solanum muricatum).

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NONYL ISOVALERATE Synonyms: Nonanol isopentanoate CAS No.: CoE No.:

7786-47-2 447

EEC No.: EINECS No.:

447 232-098-8

FEMA No.: JECFA No.:

2791 201

NAS No.:

2791

Description: Nonyl isovalerate has a heavy fruit odor (apple-hazelnut with citrus notes) and a sweet, warm, floral taste. Consumption: Annual: <1.00 lb Individual: 0.00000175 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.873 mg IOFI: n/a Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point

264°C

Specific gravity

1.427-1.430 Soluble in alcohol; insoluble in water 0.853-0.859

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.30 3.00 3.00

Max. 6.55 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 7.00

Max. 2.00 9.00

Synthesis: By esterification of n-nonanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rue (Ruta graveolens L.)

NONYL OCTANOATE Synonyms: Nonyl caprylate; n-Nonyl octoate; Nonyl octylate CAS No.: CoE No.:

7786-48-3 396

EEC No.: EINECS No.:

396 232-099-3

FEMA No.: JECFA No.:

2790 178

NAS No.:

2790

Description: Nonyl octanoate has a sweet, rose odor with a mushroom note and a very powerful flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.888 mg Empirical Formula/MW:

IOFI: Nature Identical

C17H34O2/270.46 Specifications: (JECFA, 2000) Appearance Assay

Colorless, oily liquid 99% (min)

Boiling point Specific gravity

315°C 0.860

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.03 3.00 3.00

Max. 6.09 5.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 7.00

Max. 2.00 9.00

Synthesis: By esterification of n-nonanol with n-octanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in bitter orange oil.

NOOTKATONE Synonyms: 4betaH,5alpha-Eremorphila-1(10)11-dien-2-one; 4,4a,5,6,7,8-Hexahydro-4,4adimethyl-6-(1-methylethenyl)-2(3H)-naphthalenone, (4R-(4alpha,4aalpha,6beta))-; (4R(4alpha,4aalpha,6beta))-4,4a,5,6,7,8-Hexahydro-4,4α dimethyl-6-(1-methylvinyl)napht halen-2(3H)-one; 4,4a,5,6,7,8-Hexahydro-6-isopropenyl-4,4a-dimethyl-2(3H)-naphthalene; 2(3H)-Naphthalenone,4,4a,5,6,7,8-hexahydro-4,4a-dimethyl-6-(1-methylethenyl)-, (4R(4alpha,4aalpha,6beta))-; 2(3H)-Naphthalenone,4,4a,5,6,7,8-hexahydro-4,4a-dimethyl-6(1-methylethenyl)-, (4R-(4alpha,4aalpha,6beta))- (9CI); Nootkatone CAS No.: CoE No.:

4674-50-4 n/a

EEC No.: EINECS No.:

n/a 225-124-4

FEMA No.: JECFA No.:

Description: Nootkatone has a pleasant taste. Consumption: Annual: 183.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.578 mg Empirical Formula/MW:

3166 n/a

NAS No.:

3166

Individual: 0.000153 mg/kg/day

IOFI: Nature Identical

C15H22O/218.34 Specifications: (Burdock, 1997) Appearance

Crystals (from light petroleum fractions)

Optical rotation

195.5° (c = 1.5 in chloroform)

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1997) (Continued) Melting point

36-37°C

Solubility

Practically insoluble in water; soluble in alcohol and oil

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.17 6.96 4.68

Max. 5.31 15.40 9.09

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.98 2.72 6.23

Max. 8.95 10.13 13.15

Synthesis: By oxidation of valencene (a sesquiterpene) with tertiary butyl chromate. Aroma threshold values: Detection: 170 to 800 ppb Taste threshold values: Taste characteristics at 20 ppm: Grapefruit, citrus, orange and butter. Natural occurrence: Reported found in grapefruit oil and juice; traces are also reported found in the oils of bergamot, lemon, lime, orange and tangerine; also reported formed in canned orange juice on storage.

NUTMEG (MACE) Botanical name: Myristica fragrans Houtt. Botanical family: Myristicaceae Other names: Mace; Nux moschata Foreign names: Muscade (Fr.), Muskatnuss (Ger.), Nuez Moscada (Sp.), Noce Moscata (It.) CAS No.: CoE No.:

977051-44-7 n/a

EEC No.: EINECS No.:

296 n/a

FEMA No.: JECFA No.:

2792 n/a

NAS No.:

2792

Description: The nutmeg or mace is an evergreen tree, 15 to 20 m (49 to 66 ft) in height and grows in Java, Sumatra, Borneo, Penang, Moluccas and in several other islands of the Indian Ocean. It has alternate leaves and dioecious flowers. Only female trees bear nuts; male plants are inter-dispersed in the groves only to ensure pollination. The ripe fruits are yellow-red with a fleshy pericarp; the red arillode is tightly wrapped around a woody hull containing the seed. The nut is removed and dried to produce nutmeg. The dried aril yields the spice mace, which possesses a flavor similar to that of nutmeg. Thus mace designates the dried arillodes of nutmeg. The ratio of nutmeg to mace is approximately 10:1. Nutmeg and mace yield different, but sometimes similar, products. The parts used are the nuts (free of the outer pulp) and arillodes (decolorized with lime). The most commercially important qualities of nutmeg and mace are as follows: Banda nutmeg and Banda mace contain 8 and 13% essential oil, respectively; Jave nutmeg and Java mace contain 6.5 and 11% essential oil, respectively; Siauw nutmeg and Siauw mace contain 6.5% and 10 to 12% essential oil, respectively. These qualities are further subdivided according to size – large, medium and small – for extraction and according to appearance – whole, wormeaten, etc. Derivatives: Nutmeg: tincture (20% in 70% ethanol), fatty oil obtained by expression and the oleoresin; Mace: tincture, extract and oleoresin Consumption: Annual: 2,366,666.67 lb Individual: 2.005649 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: 33.6244 mg IOFI: Natural Composition: Nutmeg seeds contain approximately 30% of a fixed oil called nutmeg butter. The oil contains myristic acid and glycerides of lauric, stearic, palmitic and tridecanoic acids. The aromatic oil contains d-camphene, diterpene, myristicin, elemicin and small amounts of other chemicals. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fats, oils Condiment, relish Fruit juice Gelatin, pudding

Usual 0.31 934.00 557.00 1000.00 104.80 705.50 150.00 398.90

Max. 0.50 2593.00 623.00 1666.00 210.00 1344.00 300.00 3124.00

Food Category Gravies Meat products Milk products Nonalcoholic beverages Processed vegetables Soups Sweet Sauce

Usual 36.00 438.40 904.30 381.30 199.10 51.00 1300.00

Max. 160.00 1234.00 1131.00 381.30 995.30 51.00 2600.00

FEMA No.: JECFA No.:

NAS No.:

2652

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

Mace CAS No.: CoE No.:

977051-14-1 n/a

EEC No.: EINECS No.:

296 n/a

Description: See above, Nutmeg. Consumption: Annual: 308,333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 133.031 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Gravies Meat products

Usual Max. 738.00 1455.00 99.06 628.10 21.35 41.77 210.40 473.70

2652 n/a

Individual: 0.2612 mg/kg/day

IOFI: Natural

Food Category Nonalcoholic beverages Processed vegetables Snack food Soups

Usual 24.17 115.00 500.00 44.00

Max. 1000.00 360.00 500.00 210.00

FEMA No.: JECFA No.:

NAS No.:

2653

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

Mace Oil CAS No.: CoE No.:

977051-15-2 n/a

EEC No.: EINECS No.:

296 n/a

2653 n/a

Description: Mace oil is obtained by steam distillation of the ground, dried arillode of the ripe nutmeg seed; yields are approximately 11%. It exhibits a fresher odor than that of nutmeg oil but has a great number of components common to nutmeg. Oil of mace (East and West Indian) has a characteristic odor and flavor of nutmeg. Consumption: Annual: 10,666.67 lb Individual: 0.009039 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 35.663 mg Specifications: (FCC, 1996) Angular rotation

East Indian type: between +2° and +3°; West Indian type: between +20° and +45°

Heavy metals (as Pb)

Passes test

Labeling

Indicate whether it is the East Indian or West Indian type

IOFI: Natural

East Indian type: between Refractive index 1.474 and 1.488; West Indian type: 1.69 and 1.480 at 20° Solubility Passes test in alcohol East Indian type: between Specific gravity 0.880 and 0.930; West Indian type: between 0.854 and 0.880

Physical-chemical characteristics: Mace oil is a colorless to pale-yellow liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual 430.50 54.90 32.49 62.29 70.72 69.33

Max. 541.70 76.95 39.00 72.39 79.42 89.31

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 2.25 3.00 66.84 79.71 35.62 43.54 2.52 3.19 203.80 256.90

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

Mace Oleoresin CAS No.: CoE No.:

977010-60-8 n/a

EEC No.: EINECS No.:

296 n/a

FEMA No.: JECFA No.:

Description: See above, Nutmeg. Consumption: Annual: 6966.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 57.665 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding

©2002 CRC Press LLC

Usual 725.00 39.39 125.00 160.00 125.00

Max. 775.00 215.20 150.00 175.00 150.00

2654 n/a

NAS No.:

2654

Individual: 0.005903 mg/kg/day

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

IOFI: Natural Usual Max. 2.72 5.36 48.54 84.96 130.00 150.00 625.00 650.00

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

Nutmeg Oil Other names: Absolute nutmeg; East Indian nutmeg oil; Myristica fragrans oil; Myristica oil; Nutmeg oil, terpeneless; Nutmeg oileoresin; Nutmeg shell oil; Oil of mace; Oil of myristica; Oil of nutmeg; Oils, nutmeg; West Indian nutmeg oil. CAS No.: CoE No.:

8008-45-5 n/a

EEC No.: EINECS No.:

296 n/a

FEMA No.: JECFA No.:

2793 n/a

NAS No.:

2793

Description: The oil is obtained by steam distillation of dried comminuted nutmeg previously treated by hydraulic expression to remove fixed oils; yields are approximately 12%. The hot expression of nutmeg yields a fatty oil with a melting point of about 45°C. Two types of oils, the East Indian and West Indian, are commercially available. The oil exhibits a characteristic nutmeg odor. Consumption: Annual: 265,000.00 lb Individual: 0.2245 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.891 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

East Indian type: between +8° and +30°; West Indian type: between +25° and +45°

Heavy metals (as Pb)

Passes test

Refractive index

East Indian type: between 1.474 and 1.488; West Indian type: between 1.469 and 1.476 at 20°

East Indian type: not more than Residue 60 mg/3 ml; West Indian type: on evaporation not more than 50 mg/3 ml Solubility Passes test in alcohol East Indian type: between 0.880 Specific gravity and 0.910; West Indian type: between 0.854 and 0.880

Physical-chemical characteristics: Nutmeg essential oil is a colorless to pale-yellow liquid. It is soluble in alcohol. Essential oil composition: The oil contains α- and γ-pinene, camphene, dipentene, p-cymene, d-linalool, terpineol, geraniol, safrole, eugenol and isoeugenol. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiment, relish Frozen dairy

Usual 13.76 12.00 5.56 7.66

Max. 75.22 12.00 20.61 13.20

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 28.50 148.00 3.77 14.15 8.17 18.94 12.00 16.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, woody, nutmeg and spicy with a slight terpy nuance.

©2002 CRC Press LLC

Nutmeg Oleoresin Other names: Fats, nutmeg butter; Mace; Mace oil; Macis oil; Nutmeg butter; Oil, edible; Oil of mace; Oil of nutmeg, espressed; Oils, mace; Oils, Myristica fragrans. CAS No.: CoE No.:

8007-12-3 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Nutmeg. Consumption: Annual: 63.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6365

Individual: 0.00005367 mg/kg/day

IOFI: Natural

OAK WOOD, ENGLISH Botanical name: Quercus robur L. Botanical family: Fagaceae Foreign names: Cheme (Fr.), Eiche (Ger.), Albar (Sp.), Quercia (It.) CAS No.: CoE No.:

977089-90-9 n/a

EEC No.: EINECS No.:

390 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6115

Description: Quercus robur is a majestic tree up to 35 m (115 ft) high, commonly growing in the mountain woods of central and Eastern Europe and the Middle East. The tree has deep roots, crooked branches, alternate leaves, monoic flowers, and pedunculate nuts. The trunk is covered by a corky bark. The part used is the wood. Oak English has a bitter tonic, astringent taste. Derivatives: Fluid extract, tincture (10 to 15% in 85 to 90% ethanol), distillate (in 85% ethanol) Consumption: Annual: 51.66 lb Individual: 0.00004378 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Extractable tannins were analyzed from Q. robur. The tannins mainly included various glucose gallic and ellagic acid esters. The structures were partially determined and they included grandinin/roburin E, castalagin/vescalagin, gallic acid, valoneic acid bilactone, monogalloyl glucose, digalloyl glucose, trigalloyl glucose, ellagic acid rhamnose, quercitrin and ellagic acid.1 Aroma threshold values: n/a Taste threshold values: n/a

1 Mammela et al. J. Chromatogr. A. 891, 75, 2000.

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OAK MOSS Botanical name: Evernia prunastri (L.) Ach., E. furfuraceae (L.) Mann. and other lichens Botanical family: Usneaceae Foreign names: Mousse de Chêne (Fr.), Eichenmoos (Ger.), Musco de encina (Sp.), Muschio di quercia (It.). Description: Various lichens belonging to the class Cryptogamia; they grow under cool, damp conditions on the trunks and branches of trees such as oak and fir. The lichens are used to prepare resinoids and concrete and absolute essences for a total yearly consumption of approximately 70 tons. E. prunastri, the true oak moss, grows on the trunks and branches of oak trees. Like all ascolichens, the moss reproduces by fragmentation of soredia and grows by symbiosis yielding an erect, bushy, vegetative form. Other related lichen – E. furfuracea and Usnea barbata – that grow on spruces and firs are known by the more generic name of “tree moss.” Oak moss derivatives are light green and exhibit a rich odor, while tree moss derivatives have a grayish-green color and a slight resinous odor. E. prunastri yields the most valuable extraction products, while other tree mosses yield products of inferior quality. Oak moss is harvested mainly in France, Yugoslavia, Italy, Morocco and Hungary. The harvested moss is pressed into bails and shipped to the extractive sites. The part used is the lichen. Oak moss has a delicate, pleasant, green moss-like odor. Derivatives: Concrete, absolute, absolute codistillates and resonoids. Other details of the derivatives are as follows: Concrete: The concrete is prepared by benzene or petroleum ether extraction in approximately 2 to 4% and 1.5 to 3.0% yields, respectively. It is a dark green, waxy mass with a delicate, green, moss-like odor. Usually, the moss is immersed in water for about 6 hours, dried and finally extracted to improve yields. Absolute: The absolute is obtained by alcoholic extraction of the concrete. Extraction lasts approximately 5 hours, yielding a dark-green liquid in approximately 60% yields. The alcoholic solution is chilled to 6°C to separate the insoluble waxes. Sometimes the absolutes are decolorized using activated carbon and the liquid product is vacuum distilled. Absolute Codistillates: In order to obtain a good yield of essential oil and to improve the color of the distillate, the absolute is codistilled under vacuum together with a high-boiling, odorless solvent, thereby yielding the so-called absolute codistillates. The codistillates offer a better solubility; they are virtually colorless and retain the characteristic oak moss odor. Resinoid: The so-called oak moss resinoid is in fact the hot alcohol extract from the lichen. The resinoid is a black-green or brownish-green liquid. This product is not used in flavors, since it contains ethyl everninate formed by esterification of the evernic acid, naturally occurring in oak moss. The ethyl ester is, in fact, toxic. Essential oil: Obtained by steam distillation of the lichen; however, this product is of little commercial importance because of the very low yields (0.07%). Usually oak moss concrete and oak moss absolute are steam-distilled, preferably under reduced pressure. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Oak Moss Absolute FDA: See below, Oak Moss Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Main constituents of the ether-extracted concrete include evernic acid, orcinol, phenols, acids (formic, acetic, stearic, palmitic and oleic), α− and β− thujone, camphor, borneol, cineol, naphthalene, ketones, terpene alcohols and traces of vanillin. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: n/a

Oak Moss Absolute CAS No.: CoE No.:

977059-15-6 194

EEC No.: EINECS No.:

194 n/a

FEMA No.: JECFA No.:

2795 n/a

NAS No.:

2795

Description: As stated above, the absolute is obtained by alcoholic extraction of the concrete. Extraction requires approximately 5 hours. Also see above, Oak Moss. Consumption: Annual: 200.00 lb Individual: 0.0001694 mg/kg/day Regulatory Status: CoE: Sucker: category 5 (with limits on camphor and thujone). Thujone use is restricted as in Annex II of Council Directive 88/388/EEC. Use levels in ppm: Nonalcoholic beverages 3.5, alcoholic beverages 4, ice creams 1, confectionery 1.6, baked goods 1.4, gelatin desserts 1.2, soups 0.5. In United Kingdom in condiments from 0.01 to 0.5 ppm FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.713 mg IOFI: Natural Physical-chemical characteristics: The absolute is a dark-green liquid. Essential oil composition: Extract of lichen contains camphor, α- and β-thujone, depsides, orcinol, sparassol, atranol, divarine and other monaryl derivatives of depsides. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 3.00 0.66 0.38 0.60

Max. 4.00 1.43 1.07 1.21

Food Category Meat Products Nonalcoholic beverages Soft candy Soups

Usual 2.94 2.56 0.99 0.01

Max. 5.00 3.53 1.59 0.50

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

OAK WHITE Botanical name: Quercus alba L. Botanical family: Fagaceae Foreign names: Quericia (It.) Description: Oak is a common name used to describe about 400 species of trees and shrubs. They have alternate, simple, deciduous or evergreen leaves and monoecious flowers, the staminate usually in slender pendulous catkins. The pistillate is nearly sessile and solitary or in groups of two or three, developing into acorns that are more or less globular or oblong nuts set in scaly involucres (caps). All species are native to the temperate and colder regions of the northern hemisphere. The bark is used in tanning. Q. alba is a tree up to 100 ft high with stout, spreading branches forming a broad, open head; bark, light gray; leaves, obovate or oblong-obovate; acorn, oblong-ovate; scales, closely oppressed. The foliage assumes a beautiful deep vibrant red or violet-purple color in fall. The part used is the wood chips. Oak white has an astringent taste. Derivatives: Wood extract, bark extract Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: Wood chips: category 2 (not considered to constitute a risk to health in the quantities used). Use levels of wood: beverages 0.2 to 10 g/l FDA: See below, Oak Chips White Extract FDA (other): HOC (1992) JECFA: Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Wood contains tannins (gallic acid, ellagic acid, tannic acid, ellagotannic acid), tetracosylferulat, sterols (β-sitosterol, stigmasterol, campesterol). Bark contains tannir, resin, carbohydrates (pectin, quercitol, laevulin) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Oak Chips White Extract CAS No.: CoE No.:

977083-13-8 n/a

EEC No.: EINECS No.:

388 n/a

FEMA No.: JECFA No.:

2794 n/a

NAS No.:

2794

Description: See above, Oak White. Consumption: Annual: 27,666.67 lb Individual: 0.02344 mg/kg/day Regulatory Status: CoE: Bark and extract: category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: nonalcoholic beverages 8.66, alcoholic beverages 43.55, ice creams etc. 88.64, candy 90.00, baked goods 90.00. Use levels in beverages: bark 0.2 to 5 g/l, bark extract 100 to 500 ppm, wood extract 10 to 700 ppm FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.048 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 31.04 72.00 52.05

Max. 43.35 90.00 88.64

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.55 4.51 60.00

Max. 0.56 8.66 90.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: Woody, alcoholic, brown, smoky, whiskey and brandy with a spicy nuance.

8-OCIMENYL ACETATE Synonyms: 2,6-Dimethyl-2,5,7-octatriene-1-yl acetate; Piperitanate CAS No.: CoE No.:

n/a n/a

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

©2002 CRC Press LLC

EEC No.: n/a EINECS No.: n/a Annual: n/a

FEMA No.: 3886 NAS No.: n/a JECFA No.: n/a Individual: n/a

Trade association guidelines: FEMA PADI: 0.500200 mg Empirical Formula/MW:

IOFI: n/a

C8H12O2/194.27 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 2.00 20.00 10.00

Max. 10.00 100.00 50.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages

Usual 2.00 2.00 1.00

Max. 10.00 10.00 5.00

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

(E,E)-2,4-OCTADIENE-1-OL Synonyms: trans-2,4-Octadienol CAS No.: CoE No.:

18409-20-6 EEC No.: n/a EINECS No.:

n/a 242-290-3

FEMA No.: JECFA No.:

3956 n/a

Description: (E,E)-2,4-Octadiene-1-ol has a mild, pleasant fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.977867 mg Empirical Formula/MW: C8H14O/126.20 Specifications: Assay 95.0% min Boiling point 75°C at 0.5 mmHg Flash point 85°C

Refractive index Solubility Specific gravity

NAS No.:

n/a

Individual: n/a

IOFI: n/a

1.486-1.496 at 20°C Soluble in alcohol; insoluble in water 0.864-0.874 at 25°C

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relish Fats, oils Frozen dairy Gelatin, pudding

©2002 CRC Press LLC

Usual 0.10 3.00 1.00 1.00 2.50 1.00

Max. 0.50 14.5 3.00 1.50 5.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 4.00 1.00 4.50 0.01

Max. 2.00 5.00 2.00 9.00 0.10

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

OCTAHYDROCOUMARIN Synonyms: 2H-1-Benzopyran-2-one, octahydro-; Bicyclononalactone; Coumarin, octahydro-; Cyclohexyl lactone; Octahydro-1-benzopyran-2-one; Octahydro-2H-1-benzopyran-2one CAS No.: CoE No.:

4430-31-3 n/a

EEC No.: EINECS No.:

n/a 224-623-4

FEMA No.: JECFA No.:

3791 n/a

NAS No.:

n/a

Description: Octahydrocoumarin has a sharp, fatty, fruity odor and a characteristic pungent, fatty taste. Consumption: Annual: 70.00 lb Individual: 0.003333 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.352600 mg IOFI: n/a Empirical Formula/MW: C9H14O2/154.21 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Baked goods Chewing gum Frozen dairy Gelatin, pudding Hard candy

Usual 15.00 10.00 2.00 2.00 2.00

Max. 25.00 55.00 10.00 10.00 20.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Nut products Soft candy

Usual 1.00 1.00 1.00 5.00 5.00

Max. 5.00 5.00 3.00 20.00 15.00

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

(E)-2-OCTEN-1-OL Synonyms: 2-(E)-Octenol; 2-Octen-1-ol, (E)-; trans-2-Octen-1-ol CAS No.: CoE No.:

18409-17-1 EEC No.: n/a EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

n/a 242-288-2

FEMA No.: JECFA No.:

3887 n/a

NAS No.:

n/a

Individual: n/a

FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.010056 mg Empirical Formula/MW: C8H16O/128.21 Specifications: Assay 97.0% min Boiling point 88°C at 11 mmHg Flash point 85°C

Refractive index Solubility Specific gravity

IOFI: n/a

1.441-1.449 at 20°C Soluble in alcohol; insoluble in water 0.839-0.846 at 25°C

Reported uses (ppm): (FEMA, 1998) Food Category Cheese Gravies Meat products Nut products Poultry

Usual 0.01 0.02 0.01 0.01 0.01

Max. 0.10 0.10 0.10 0.10 0.10

Food Category Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 0.01 0.01

Max. 0.20 0.20 0.10 0.10

Synthesis: n/a Aroma threshold values: Detection: 40 to 840 ppb; Recognition: 100 ppb Taste threshold values: n/a Natural occurrence: Reported present in apple, bilberry, cranberry, guava, grape, melon, peas, strawberry jam, potato, roasted turkey and chicken, cognac, rum, tea, cloudberry, mushroom, kelp, malt, dried bonito and endive.

(E)-2-OCTEN-4-OL Synonyms: Butyl propenyl carbinol; trans-2-Octen-4-ol CAS No.: CoE No.:

4798-61-2 n/a

EEC No.: EINECS No.:

n/a 225-357-1

FEMA No.: JECFA No.:

3888 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.66450 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H16O/128.21 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum

Usual 3.00 10.00 5.00 30.00

Max. 15.00 40.00 20.00 90.00

Food Category Gelatin, pudding Hard candy Milk products Nonalcoholic beverages

Usual 5.00 10.00 3.00 1.00

Max. 20.00 40.00 15.00 5.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Confection, frosting Frozen dairy Fruit ices

Usual 10.00 5.00 10.00

Max. 40.00 20.00 40.00

Food Category Processed fruits Soft candy

Usual 5.00 5.00

Max. 20.00 20.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(E)-2-OCTENOIC ACID Synonyms: trans-2-Octenoic acid CAS No.: CoE No.:

1871-67-6 n/a

EEC No.: EINECS No.:

n/a 217-491-4

FEMA No.: JECF No.:

3957 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.543900 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C8H14O2/142.20 Specifications: Boiling point 154°C at 22 mmHg Flash point 140°C

Melting point

5-6°C

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatin, pudding Meat products

Usual 2.00 2.00 1.00 1.00

Max. 4.00 4.00 3.00 2.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.00 3.00 2.00

Max. 4.00 5.00 3.00

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

2-trans-6-trans-OCTADIENAL Synonyms: 2,6-Octadienal, (E,E)- (9CI); (E,E)-2,6-Octadienal; (2E,6E)-2,6-Octadienal; 2-trans,6-trans-Octadienal; 2,6-trans,trans-Octadienal CAS No.: CoE No.:

56767-18-1 EEC No.: n/a EINECS No.:

©2002 CRC Press LLC

n/a 260-372-7

FEMA No.: JECFA No.:

3466 n/a

NAS No.:

3466

Consumption: Annual: 8.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.128 mg Empirical Formula/MW:

Individual: 0.00000706 mg/kg/day

IOFI: Artificial

C8H12O/124.19 Specifications: (Burdock, 1997) Assay Refractive index

96% 1.4715 at 20°C

Solubility Insoluble in water; soluble in alcohol and fat

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Cheese Fats, oils Gravies Hard candy

Usual 0.15 0.11 0.94 0.19 0.94

Max. 0.50 0.11 0.94 0.19 0.94

Food Category Meat products Milk products Processed vegetables Seasonings, flavors Soups

Usual 1.00 1.00 0.008 0.37 0.063

Max. 2.00 2.00 0.008 0.37 0.063

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

9,12-OCTADECADIENOIC ACID (48%) plus 9,12,15-OCTADECATRIENOINC ACID (52%) (METHYL ESTERS) Synonyms: Methyl linoleate (48%) and methyl linolenate (52%) mixture CAS No.: CoE No.:

99999-08-0 [977043-76-7] n/a

EEC No.:

n/a

FEMA No.:

3380

EINECS No.:

n/a

JECFA No.:

n/a

Consumption: Annual: 113.33 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.538 mg

©2002 CRC Press LLC

NAS No.:

3380

Individual: 0.00009604 mg/kg/day

IOFI: Nature Identical

Empirical Formula/MW:

C19H34O2/294.46 (48%) C19H32O2/292.44 (52%)

Specifications: (Burdock, 1997) Appearance

Colorless oily

Solubility

Miscible in fats, oils and most organic solvents

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 5.00 5.00 5.00 5.00

Max. 15.00 15.00 15.00 15.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual 5.00 5.00 5.00

Max. 15.00 15.00 15.00

Synthesis: Prepared from safflower seed oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in safflower seed, apple, banana, cranberry, kohlrabi, celery, tomato, saffron, cheeses, butter, milk, cured pork, pork fat, hop oil, beer, cognac, rum, whiskies, peanut oil, coconut meat, avocado, starfruit, fenugreek, tamarind, cardamom, rice, dill, buckwheat, malt, wort, chicory root, Cape gooseberry and sweet grass oil.

trans, trans-2,4-OCTADIENAL Synonyms: 2,4-Octadienal (E,E)-; (E,E)-2,4-Octadienal; trans,trans-2,4-Octadienal; (E,E)2,4-Octadien-1-al; (2E,4E)-Octa-2,4-dienal; 2,4-Octadienal, (E,E)- (8CI)(9CI) CAS No.: CoE No.:

30361-28-5 EEC No.: n/a EINECS No.:

n/a 250-147-1

FEMA No.: JECFA No.:

3721 n/a

NAS No.:

3721

Description: trans, trans-2,4-Octadienal has a fatty, green, sour odor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.511 mg IOFI: n/a Empirical Formula/MW: C8H12O/124.18

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance Liquid Assay > 99% Refractive index 1.5244 at 20°C

Solubility Specific gravity

Insoluble in water; miscible in fat 0.873

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

Usual 2.00 2.00

Max. 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fruity, melon, citrus tallow and fatty nuances. Natural occurrence: Reported found in roasted beef, bread, wheat bread, cheese, cocoa beans, chocolate liquor, fresh salted salmon, sturgeon caviar, salmon roe, fish, salmon oil, pickled ham, grapes, oxidized milk, cooked mutton, potato chips, raw peanuts, roasted peanuts, unprocessed rice, roasted sesame seeds, prickly pear and black tea.

2-trans-6-trans-OCTADIENAL Synonyms: 2,6-Octadienal, (E,E)- (9CI); (E,E)-2,6-Octadienal; (2E,6E)-2,6-Octadienal; 2-trans,6-trans-Octadienal; 2,6-trans,trans-Octadienal CAS No.: CoE No.:

56767-18-1 EEC No.: n/a EINECS No.:

n/a 260-372-7

FEMA No.: JECFA No.:

3466 n/a

NAS No.:

3466

Consumption: Annual: 8.33 lbIndividual: 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: 0.128 mg IOFI: Artificial Empirical Formula/MW: C8H12O/124.19 Specifications: (Burdock, 1997) Assay 96% Refractive index 1.4715 at 20°C

Solubility

Insoluble in water; soluble in fat and alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Cheese Fats, oils Gravies Hard candy

Synthesis: n/a

©2002 CRC Press LLC

Usual 0.15 0.11 0.094 0.19 0.94

Max. 050 0.11 0.094 0.19 0.94

Food Category Meat products Milk products Processed vegetables Seasonings, flavors Soups

Usual 1.00 1.00 0.008 0.37 0.63

Max. 2.00 2.00 0.008 0.37 0.63

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

γ-OCTALACTONE Synonyms: γ-n-Butyl-γ-butyrolactone; 4-Hydroxyoctanoic acid, γ-lactone; n-Octalactone; Octanolide-1,4; gamma-Butylbutyrolactone; gamma-Butyl-gamma-butyrolactone; 4-Butylgamma-butyrolactone; 5-Butyldihydro-2(3H)-furanone; 5-Butyltetrahydro-2-furanone; 2(3H)-Furanone, 5-butyldihydro- (8CI)(9CI); 2(3H)-Furanone, dihydro-5-butyl-; gamma-Hydroxycaprylic acid lactone; 4-Hydroxyoctanoic acid lactone; 4-Hydroxyoctanoic acid, gamma-lactone; 5-Hydroxyoctanoic acid lactone; gamma-Octalactone; Octanoic acid, 4-hydroxy-gamma-lactone; Octanoic acid, gamma lactone; gamma-Octanolactone; Octanolide-1,4; Octan-4-olide; 4-Octanolide; 8-Oxo-5-octanolide. CAS No.: CoE No.:

104-50-7 2274

EEC No.: EINECS No.:

2274 203-208-1

FEMA No.: JECFA No.:

2796 226

NAS No.:

2796

Description: γ-Octalactone has a fruity odor reminiscent of coconut and a very sweet taste. Consumption: Annual: 1750.00 lb Individual: 0.001483 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.023 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Acid value Appearance Assay

8.0 (max) Colorless to slightly yellow liquid 95% (min) of C8H14O2

Refractive index Solubility Specific gravity

1.443-1.447 Soluble in alcohol; slightly soluble in water 0.970-0.980

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

Usual 0.10 9.40 6.47 9.27

Max. 1.00 20.29 6.47 20.87

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 5.33 15.13 3.22 6.63

Max. 21.39 15.13 6.50 15.61

Synthesis: Prepared synthetically from epoxy-1,2-hexane and sodio-malonic ester; after saponification the oxyacid is extracted with ether and is lactonized. Aroma threshold values: Detection: 7 ppb Taste threshold values: Taste characteristics at 10 ppm: Lactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach. Natural occurrence: Reported found in apricots and peaches.

©2002 CRC Press LLC

∆-OCTALACTONE Synonyms: Tetrahydro-6-propyl-5-hydroxy-2H-pyran-2-one; Octanoic acid, ∆-lactone; 5-Hydroxyoctanoic acid lactone; delta-Octalactone; Octanoic acid, 5-hydroxy-, lactone (6CI); Octanoic acid, 5-hydroxy-, delta-lactone; 5-Octanolide; 2H-Pyran-2-one, tetrahydro-6-propyl- (8CI)(9CI); Tetrahydro-6-propyl-2H-pyran-2-one CAS No.: CoE No.:

698-76-0 2195

EEC No.: EINECS No.:

2195 211-820-5

FEMA No.: JECFA No.:

3214 228

NAS No.:

3214

Description: ∆-Octalactone has a sweet, fatty, coconut, tropical, dairy odor. Consumption: Annual: 1750.00 lb Individual: 0.001483 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.592 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O2/142.20 Specifications: (FCC, 1996) Appearance Assay

Colorless to pale-yellow liquid 98% (min) of C8H14O2

Refractive index Specific gravity

1.452-1.458 0.824-0.830

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

Usual 3.60 7.82 1.00 3.73

Max. 11.00 15.70 3.00 7.65

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.17 1.93 7.64

Max. 4.71 5.30 15.53

Synthesis: From 5-hydroxyoctanoic acid by reduction with NaBH4 in water; by microbiological reduction of the corresponding keto acid; from 5-hydroxyoctanoic methyl amide by alkaline saponification, using Ba(OH)2. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Coconut, sweet, creamy, lactonic and fruity with a milky and oily depth. Natural occurrence: Reported found as a volatile flavor component in coconut oil, butterfat, milk fat, the essence of the Blenheim variety of apricot, and pineapple, yellow passion fruit, cranberry, currant buds, papaya, peach, raspberry, strawberry, tomato, many cheeses, chicken fat, cooked beef, pork and mutton, rum, sherry, white wine, tea, coconut products, passion fruit, mango, prickly pear, loquat, mountain papaya, nectarine, Cape gooseberry and rooibus tea (Aspalathus linearis).

©2002 CRC Press LLC

n-OCTANAL Synonyms: Aldehyde C-8; Caprylaldehyde; n-Octaldehyde; n-Octylaldehyde; Caprylaldehyde; Caprylic aldehyde; Octanal (8CI)(9CI); 1-Octanal; Octanal, tech.; Octanoic aldehyde; n-Octylal; Octylaldehyde; Octyl aldehyde; N-Octyl aldehyde CAS No.: CoE No.:

124-13-0 97

EEC No.: EINECS No.:

97 204-683-8

FEMA No.: JECFA No.:

2797 98

NAS No.:

2797

Description: n-Octanal has a fatty, citrus, honey odor on dilution. Consumption: Annual: 1733.33 lb Individual: 0.001468 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.1 (1984). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.202 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.22 Specifications: (FCC, 1996) Acid value

10.0 (max)

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay Boiling point

92% (min) of C9H18O 171ºC

Specific gravity

1.417-1.425 Soluble in alcohol, most fixed oils, propylene glycol; insoluble in glycerin 0.810-0.830

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

Usual 0.76 0.10 0.51

Max. 4.40 0.10 1.60

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages

Usual 2.40 1.30 0.34

Max. 6.10 3.40 1.40

Synthesis: By oxidation of the corresponding alcohol or reduction of the corresponding acid; also from coconut fatty acids via methyl-n-octoate. Aroma threshold values: Detection: 1.4 to 6.4 ppb Taste threshold values: Taste characteristics at 25 ppm: Aldehyde, green with a peely, citrus orange note. Natural occurrence: Reported found in the essential oils of sweet orange, bitter orange, mandarin, tangerine, grapefruit, Mexican lime, lemon, Taiwan citronella, rose, lemongrass, Pinus sabiniana, Pinus jefferyi, Xanthoxylum rhetsa, lime petitgrain, clary sage, lavandin, and others. Also reported in over 180 foods and beverages including apple, apricot, many berries, guava, grapes, melon, papaya, celery, peas, potato, tomato, ginger, spearmint oil, cheeses, butter, milk, cooked egg, fish and fish oil, meats, hop oil, beer, rum, cider, white wine, cocoa, tea, roasted filberts and peanuts, pecans, oats, coconut products, soybean, avocado, passion fruit, starfruit, beans, mushroom, trassi, macadamia nut, sesame seed, mango, cauliflower, tamarind, fig, calamus, rice, sweet potato, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, shrimp, lobster, oyster, crab, crayfish, clam, mate, angelica root oil and mastic gum oil.

©2002 CRC Press LLC

OCTANAL DIMETHYL ACETAL Synonyms: Aldehyde C-8 dimethyl acetal; Caprylaldehyde dimethyl acetal; 1,1-Dimethoxy octane; Octaldehyde dimethyl acetal CAS No.: CoE No.:

10022-28-3 EEC No.: 42 EINECS No.:

42 233-018-4

FEMA No.: JECFA No.:

2798 942

NAS No.:

2798

Description: Octanal dimethyl acetal has a characteristic woody aroma reminiscent of cognac. Consumption: Annual: < 1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.7 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Scheduled for evaluation in June, 2001 Trade association guidelines: FEMA PADI: 2.050 mg IOFI: Artificial Empirical Formula/MW: C10H22O2/174.29 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

185°C 1.4153 at 22.5°C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.86

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 8.50 9.00 4.80

Max. 10.50 13.00 7.10

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 6.10

Max. 7.00 7.70

Synthesis: By condensation of octaldehyde with methanol using dry HCl as a dehydrating agent. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

1,8-OCTANEDITHIOL Synonyms: 1,8-Dimercaptooctane; Octane-1,8-dithiol

Octamethylene

CAS No.: CoE No.:

2331 214-738-8

1191-62-4 2331

EEC No.: EINECS No.:

dimercaptan;

FEMA No.: JECFA No.:

3514 541

1,8-Octanedithiol; NAS No.:

3514

Description: 1,8-Octanedithiol has a sulfurous, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: Approved. Food: 0.2 ppm

©2002 CRC Press LLC

FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW: C8H18S2/3514 Specifications: (FEMA, 1997) 99% (+1% 1,2-ditheacyclodecane as equilibrium mixture) Boiling point 269-270ºC (100 mmHg) Refractive index 1.503-1.504 Assay

Solubility Specific gravity

IOFI: Artificial

Insoluble in water; miscible in oil 0.862 (d20/4)

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

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

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

OCTANOIC ACID Synonyms: Caprylic acid; C-8 Acid; n-Octoic acid; n-Octylic acid; Butter acids; Caprylic acid; n-Caprylic acid; Enantic acid; 1-Heptanecarboxylic acid; Octanoic acid (8CI)(9CI); nOctanoic acid; Octic acid; Octoic acid CAS No.: CoE No.:

124-07-2 10

EEC No.: EINECS No.:

10 204-677-5

FEMA No.: JECFA No.:

2799 99

NAS No.:

2799

Description: Octanoic acid has a mildly unpleasant odor and a burning, rancid taste. Octanoic acid is also reported as having faint, fruity-acid odor and slightly sour taste. Caprylic acid is the common name for octanoic acid, CH3(CH2)6COOH, a saturated fatty acid. As an eight carbon compound, it is among the fatty acids considered to be of short or medium chain length. Consumption: Annual: 12,616.67 lb Individual: 0.01069 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 50 ppm FDA: 21 CFR 178.1010 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.002 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value

Between 366 and 396 (max)

Solubility

Soluble in water, most organic solvents

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (FCC, 1996) (Continued) Appearance

Colorless oily liquid

Heavy metals (as Pb) Not more than 10 mg/kg Iodine value Residue on ignition Saponification value

Not more than 2 Not more than 0.1% Between 366 and 398

Specific gravity Titer (solidification point) Unsaponifiable matter Water

0.910 Between 8° and 15° Not more than 2% Not more than 0.4%

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Fats, oils Gelatin, pudding

Usual 0.01 0.00 0.00 0.01

Max. 0.03 0.01 0.03 0.01

Food Category Imitation dairy Meat products Snack foods Soft candy

Usual 0.00 0.00 0.04 0.00

Max. 0.01 0.01 0.08 0.01

Synthesis: By fermentation and fractional distillation of the volatile fatty acids present in coconut oil. Aroma threshold values: Detection: 910 ppb to 19 ppm Taste threshold values: n/a Natural occurrence: It is a natural component of coconut and palm nut oils and butter fat. Caprylic acid has also been identified in trace amounts in beer, brandy distillate, the essential oil of fermented Russian black tea leaves, and raw soybeans. Reported as occurring naturally in the essential oils of Cupressus torulosa, Cryptomeria japonica, Andropogon iwarancusa, Cymbopogon javanensis, camphor, nutmeg, lemongrass, lime, tobacco (flowers), Artemisia herba-alba, chamomile, hops and others; also reported in apple aroma, coconut oil as glyceride, and wine as an ester; it has been identified (free and esterified) among the constituents of petitgrain lemon oil. Also reported in many foods and beverages including apple, banana, lemon and grapefruit peel oils, cranberries, guava, grapes, raisin, strawberry, raspberry, pineapple, papaya, potato, tomato, bell pepper, sauerkraut, ginger, peppermint and spearmint oil, breads, many cheeses, butter, milk, yogurt, cooked egg, fish, meats, hop oil, beer, rum, cider, whiskies, grape wines, cocoa, coffee, tea, peanut oil, pecans, oats, coconut products, passion fruit, beans, sweet marjoram, mushroom, cardamom, coriander seed, sesame seed, mango, tamarind, fig, calamus, rice, radish, dill, corn oil, loquat, licorice, sake, buckwheat, malt, wort, elderberry, cherimoya, kiwifruit, shrimp, clam, scallop and Chinese quince.

1-OCTANOL Synonyms: Alcohol C-8; n-Caprylic alcohol; Heptyl carbinon; Octyl alcohol; Capryl alcohol; Caprylic alcohol; 1-Hydroxyoctane; 1-Octanol (9CI); Octan-1-ol; n-Octanol; n-Octan1-ol; 1-N-Octanol; Octilin; Octyl alcohol (8CI); Octyl alcohol, normal-primary; n-Octyl alcohol; Primary octyl alcohol CAS No.: CoE No.:

111-87-5 54

EEC No.: EINECS No.:

54 203-917-6

FEMA No.: JECFA No.:

2800 97

NAS No.:

2800

Description: 1-Octanol has a fresh, orange-rose odor, quite sweet and a oily, sweet, slightly herbaceous taste. Consumption: Annual: 616.67 lb Individual: 0.0005225 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm

©2002 CRC Press LLC

FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.349 mg Empirical Formula/MW: C8H18O/130.23 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay 98% (min) of C8H18O Boiling point 195ºC

Specific gravity

IOFI: n/a

1.428-1.431 Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 50% alcohol 0.822-0.830

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

Usual 7.16 6.38 4.40 3.15

Max. 9.25 15.59 6.40 4.66

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.60 0.26 1.37 4.33

Max. 3.92 0.26 2.49 6.87

Synthesis: By reduction of some caprylic esters such as methyl caprylate with sodium ethoxide. Aroma threshold values: Detection: 42 to 480 ppb Taste threshold values: Taste characteristics at 2 ppm: Waxy, green, citrus, orange and aldehydic with a fruity nuance. Natural occurrence: Reported as frequently occurring in essential oils as an ester; the free alcohol has been reported found in the essential oils of green tea, grapefruit, California orange, Andropogon intermedius, Heracleum villosum, violet leaves, Anethum graveolens and bitter orange. Also reported in over 200 foods and beverages including apple, apricot, banana, citrus peel oils and juices, many berries, guava, grapes, melon, papaya, peach, pear, asparagus, kohlrabi, leek, peas, tomato, potato, clove, ginger, mustard, spearmint oil, wheat bread, many cheeses, cooked egg, butter, milk, fish, meats, beer, rum, whiskies, cognac, cider, sherry, grape wines, cocoa, tea, nuts, honey, soybean, coconut, passion fruit, olive, avocado, plum, rose apple, beans, mushroom, starfruit, Bantu beer, sesame seed, cauliflower, broccoli, tamarind, fruit brandies, fig, cardamom, coriander seed and leaf, rice, quince, litchi, dill, lovage, sweet corn, corn oil, malt, kiwifruit, loquat, bourbon vanilla, clary sage, oysters, crayfish, clam and Chinese quince.

2-OCTANOL Synonyms: sec-Capryl alcohol; Capryl alcohol; sec-Capryl alcohol; Hexylmethylcarbinol; 2Hydroxyoctane; 2-Hydroxy-n-octane; 1-Methyl-1-heptanol; 1-Methylheptyl alcohol; Methylhexylcarbinol; Methyl hexyl carbinol; Octanol-2; Octan-2-ol; n-Octan-2-ol; 2-Octanol (8CI)(9CI); beta-Octyl alcohol; sec-Octyl alcohol; sec-n-Octyl alcohol; s-Octyl alcohol; 2Octyl alcohol; Secondary caprylic alcohol CAS No.: CoE No.:

123-96-6 71

©2002 CRC Press LLC

EEC No.: EINECS No.:

71 204-667-0

FEMA No.: JECFA No.:

2801 289

NAS No.:

2801

Description: 2-Octanol has a characteristically disagreeable, but aromatic odor. Consumption: Annual: 68.33 lb Individual: 0.0000579 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.056 mgIOFI: Nature Identical Empirical Formula/MW: C8H18O/130.23 Specifications: (JECFA, 1998) Appearance

Colorless, oily liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point Optical rotation

180ºC l: -9.84°; d: +9.79°

Specific gravity

1.424-1.429 Soluble in most common organic solvents 0.817-0.820 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 15.00 9.00 9.00

Max. 17.00 13.00 13.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 11.00

Max. 7.00 14.00

Synthesis: By distilling sodium ricinoleate with an excess of sodium hydroxide. Aroma threshold values: Detection: 7.8 to 42 ppb Taste threshold values: n/a Natural occurrence: Two optically active isomers of the alcohol have been found; reported in the oil of Reunion geranium; also identified in a few species of mint and lavender. Reported found in apple, banana, kumquat peel oil, cranberry, asparagus, peas, thyme, cheeses, chicken and beef fat, hop oil, beer, cognac, rum, grape wines, tea, oats, soybean, coconut meat, Brazil nut, buckwheat, loquat, sweet corn and bilberry wine.

3-OCTANOL Synonyms: Amyl ethyl carbinol; Ethyl n-amyl carbinol; d-n-Octanol; Amylethylcarbinol; Ethylamylcarbinol; Ethyl-n-amylcarbinol; Octanol-3; Octan-3-ol; D-n-Octanol; 3-Octanol CAS No.: CoE No.:

589-98-0 n/a

EEC No.: EINECS No.:

4023 209-667-4

FEMA No.: JECFA No.:

3581 291

NAS No.:

3581

Description: 3-Octanol has a sweet, oily, nutty, warm, herbaceous odor. Consumption: Annual: 6283.33 lb Individual: 0.005324 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.560 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H18O/130.23 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

97% (min) of C8H18O

Solubility

Boiling point 174ºC

Specific gravity

1.425-1.429 Soluble in alcohol, most fixed oils; insoluble in water 0.816-0.821

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

Usual 1.00 2.17 11.20 2.00

Max. 1.00 4.78 11.20 4.00

Food Category Gelatin, pudding Nonalcoholic beverages Snack foods Soft candy

Usual 2.00 2.00 5.00 2.00

Max. 4.00 4.00 10.00 4.00

Synthesis: Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution. Aroma threshold values: Detection: 18 to 250 ppb Taste threshold values: Taste characteristics at 10 ppm: Waxy, woody, mushroom and dirty with an herbal, minty nuance. Natural occurrence: It has been identified (free and esterified) in a variety of mint; also reported in lavender and the essential oils of Mentha arvenis var. piperascens and Mentha spicata. Also reported found in apple, banana, cranberry, grapes, papaya, strawberry, peas, potato, ginger, Mentha oils, thyme, fish, fried beef, cognac, rum, grape wines, coffee, tea, oats, soybean, mushroom, sweet marjoram, kelp, buckwheat, lemon balm, dried bonito, truffle and pepino fruit (Solanum muricatum).

2-OCTANONE Synonyms: n-Hexyl methyl ketone; Methyl hexyl ketone; Methyl n-hexyl ketone; 2Octanone (8CI)(9CI); Octan-2-one CAS No.: CoE No.:

111-13-7 153

EEC No.: EINECS No.:

153 203-837-1

FEMA No.: JECFA No.:

2802 288

NAS No.:

2802

Description: 2-Octanone has a floral and bitter, green, fruity (unripe apple) odor and bitter, camphoraceous taste. Consumption: Annual: 1300.00 lb Individual: 0.001101 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.713 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21

©2002 CRC Press LLC

Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 Colorless to pale-yellow liquid 95% (min) of C8H16O 175ºC

Refractive index Solubility Specific gravity

1.414-1.418 1:1 in 95% alcohol 0.813-0.818

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

Usual 0.10 11.36 51.91 0.50 8.00

Max. 0.10 252.90 333.50 1.00 23.50

Food Category Gelatin, pudding Nonalcoholic beverages Snack foods Soft candy

Usual 5.18 3.00 1.00 6.01

Max. 15.04 7.00 2.00 16.67

Synthesis: By oxidation of methyl hexyl carbinol with K2Cr2O7 and sulfuric acid; also by oxidation of 2-octanol over zinc oxide at 330 to 340°C. Aroma threshold values: Detection: 41 to 62 ppb Taste threshold values: Taste characteristics at 10 ppm: Dairy, waxy, cheese, woody, mushroom and yeast. Natural occurrence: Reported found in apple, apricot, banana, cranberry, grape, raisin, papaya, peach, raspberry, strawberry, leek, peas, clove, wheat bread, many cheeses, butter, milk, cooked egg, caviar, fatty fish, meats, hop oil beer, cognac, rum, grape wines, cocoa, coffee, tea, roasted filberts and peanuts, pecans, oats, soybean, olive, beans, walnut, trassi, mushroom, fig, rice, buckwheat, quince, sweet corn, corn oil, malt, wort, krill, bourbon vanilla, mountain papaya, shrimp, crab, crayfish, clam, truffle, mate and mastic gum oil.

3-OCTANONE Synonyms: Amyl ethyl ketone; E.A.K.; Ethyl-n-amyl ketone; Ethyl amyl ketone; Ethyl namyl ketone; Ethyl n-amylketone; Ethyl pentyl ketone; Ethyl n-pentyl ketone; 5-Methyl-3heptanone; 3-Octanone (8CI)(9CI); Octan-3-one; n-Octanone-3 CAS No.: CoE No.:

106-68-3 2042

EEC No.: EINECS No.:

2042 203-423-0

FEMA No.: JECFA No.:

2803 290

NAS No.:

2803

Description: 3-Octanone has a strong, penetrating, fruity odor reminiscent of lavender. Consumption: Annual: 41.67 lb Individual: 0.00003531 Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 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: 1.635 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 1998) Appearance

Colorless oily liquid

Refractive index 1.413-1.418

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (JECFA, 1998) (Continued) Assay

98% (min)

Solubility

Boiling point

169-173°C

Specific gravity

Soluble in most common organic solvents; insoluble in water 0.817-0.821 at 23°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Fats, oils Frozen dairy

Usual 6.42 1.00 0.10 7.17

Max. 15.31 7.00 5.00 22.18

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 6.23 3.62 9.59

Max. 15.27 7.67 18.19

Synthesis: It can be prepared by passing a mixture of vapors of caprioc acid and acetic acid over ThO2 at 400°C, or by oxidation of d-ethyl n-amyl carbinol with chromates; another synthetic route is reported. Aroma threshold values: Detection: 21 to 50 ppb Taste threshold values: Taste characteristics at 10 ppm: Mushroom, ketonic, cheesy and moldy with a fruity nuance. Natural occurrence: Reported identified in the low-boiling fraction of the essential oil of lavender; also reported found in the essential oils of Lavandula vera (10%) and French lavender. Reported found in banana, bilberry, currants, guava, melon, blackberry, strawberry jam, peas, fried potato, ginger, Mentha oils, thyme, cheeses, butter, fish, cooked meats, cognac, coffee, tea, roasted peanuts, pecan, soybean, olive, plum, beans, mushroom, wild marjoram, trassi, rice bran, litchi, calamus, buckwheat, rosemary, lemon balm, clary sage, truffle, nectarie, anise hyssop and mate.

3-OCTANON-1-OL Synonyms: Caproyl ethanol; Compound 1010; Hexanoyl ethanol; 3-(Hydroxymethyl)-2heptanone; γ-Ketoctanol; “Ketone alcohol”; Methylol methyl amyl ketone; 3-Oxooctanol CAS No.: CoE No.:

7786-52-9 n/a

EEC No.: EINECS No.:

592 n/a

FEMA No.: JECFA No.:

2804 n/a

NAS No.:

2804

Description: 3-Octanon-1-ol has a fruity, herbaceous, spicy odor. The odor is slightly bitter above 20 ppm, otherwise, warm and fruity. Consumption: Annual: 28.33 lb Individual: 0.00002401 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.243 mg IOFI: Artificial Empirical Formula/MW: C8H16O2/144.21 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Very slightly soluble in water; soluble in alcohol

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1997) (Continued) Boiling point 94.6°C (8-9 mmHg)

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy

Usual 0.60 0.50 1.00

Max. 0.90 2.00 1.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: By partial hydrogenation of the corresponding di-ketone at 100°C over Raney-Ni in methanol solution; also by condensation of methyl amyl ketone with formaldehyde under mildly alkaline conditions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-OCTENAL Synonyms: 2-Pentyl acrolein; α-Amyl acrolein; 2-Octenal; Oct-2-enal ; (E)-2-Oceten-1-al; trans-2-Octen-al CAS No.: CoE No.:

2363-89-5 663

EEC No.: EINECS No.:

663 219-115-4

FEMA No.: JECFA No.:

3215 n/a

NAS No.:

3215

Description: 2-Octenal has a peculiar green-leafy odor, less fatty than octanal. This compound is also reported as having orange, honey-like, cognac-like aroma. Consumption: Annual: 36.67 lb Individual: 0.00003107 Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.628 mg IOFI: Nature Identical Empirical Formula/MW: C8H14O/126.20 Specifications: (FCC, 1996) Appearance Assay Boiling point

Slightly yellow liquid 92% (min) of C8H14O (as E isomer) 84ºC (19 mmHg)

Refractive index Solubility Specific gravity

1.450-1.4255 Soluble in alcohol, fixed oils; slightly soluble in water 0.830-0.850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding Meat products

©2002 CRC Press LLC

Usual 2.35 1.85 1.92 0.79

Max. 4.69 3.70 3.83 1.35

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.34 5.00 2.06

Max. 2.71 10.00 4.13

Synthesis: By prolonged heating of a solution of heptanal and formaldehyde in the presence of dimethylamino hydrochloride; by boiling 4,5-diketo-3-penthyltetrahdyrofuran under a nitrogen blanket. Aroma threshold values: Detection: 3 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in potato chips, orange juice, cranberry, strawberry, asparagus, cabbage, peas, tomato, wheat and crispbread, Russian cheeses, caviar, butter, yogurt, fish, beef and lamb fat, cured pork, roasted filberts and peanuts, peanut butter, soybean, mushroom, walnut, rice, corn tortillas, malt and sweet grass oil.

cis-5-OCTENAL Synonyms: 5-Octenal, (Z); (Z)-Oct-5-enal CAS No.: CoE No.:

41547-22-2 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3749 323

NAS No.:

Description: cis-5-Octenal is a strong odorant of pleasant, fruity tonalities. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specifications (1998) Trade association guidelines: FEMA PADI: 0.222 mg Empirical Formula/MW:

3749

Individual: n/a

IOFI: n/a

C8H14O/126.20 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

85% (min)

Boiling point

62°C

Refractive index 1.436-1.441 Slightly soluble in water; slightly solSolubility uble in alcohol and most fixed oils Specific gravity 0.845-0.853 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatin, pudding

Usual 0.25 0.50 1.00 5.00 0.50 0.25 0.25 1.50 1.50 1.50

Max. 2.50 5.00 10.00 25.00 5.00 3.00 3.00 5.00 5.00 10.00

Food Category Gravies Hard candy Jam, jelly Nonalcoholic beverages Nut products Reconstituted 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.

©2002 CRC Press LLC

Usual 0.05 1.50 0.50 0.25 0.05 0.025 2.50 1.50 0.05 0.50

Max. 0.50 10.00 5.00 2.50 0.50 1.00 15.00 10.00 0.50 5.00

1-OCTEN-3-OL Synonyms: Amyl vinyl carbinol; Matsutake alcohol; 3-Octenol; n-Pentyl vinyl carbinol; Amylvinylcarbinol; 3-Hydroxy-1-octene; Oct-1-en-3-ol; 1-Octen-3-ol (8CI)(9CI); Oct-1ene-3-ol; Vinyl amyl carbinol CAS No.: CoE No.:

3391-86-4 72

EEC No.: EINECS No.:

72 222-226-0

FEMA No.: JECFA No.:

2805 n/a

NAS No.:

2805

Description: 1-Octen-3-ol has a powerful, sweet, earthy odor with strong, herbaceous note reminiscent of lavender-lavandin, rose and hay. It has a sweet, herbaceous taste. Consumption: Annual: 550.00 lb Individual: 0.0004661 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.021 mgIOFI: Nature Identical Empirical Formula/MW: C8H16O/128.21 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 92% (min) of C8H16O 175ºC

Refractive index Solubility Specific gravity

1.434-1.442 1:1 in 95% alcohol 0.831-0.839

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Gelatin, pudding Gravies

Usual 0.30 3.81 0.02 2.00 0.63 0.56 1.70

Max. 1.00 10.50 0.02 5.00 1.33 1.80 3.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 3.74 0.56 11.85 0.35 1.14 2.00

Max. 5.72 1.22 18.38 0.70 1.83 4.00

Synthesis: From magnesium amyl bromide and acrolein. Aroma threshold values: Detection: 14 ppb; Recognition: 25 ppb Taste threshold values: Taste characteristics at 10 ppm: Mushroom, earthy, fungal, green, oily, vegetative, unmami sensation and savory-brothy. Natural occurrence: Originally reported found in the mushroom Armillaria matsutake, a parasite growing on the radical haris of Pinus densiflora in the forests of Japan; it has been isolated also in the essential oils of Mentha pulegium L., lavender and Mentha timjia. Also reported found in over 160 foods and beverages including banana, kumquat peel oil, berries, currants, guava, grapes, raisin, melon, pineapple, asparagus, potato, tomato, Mentha oils, thyme, wheat bread, cheeses, butter milk, boiled egg, fish, cooked meats, hop oil, beer, cognac, rum, grape wines, cocoa, coffee, tea, pecans, plum, oats, soybean, olive, cloudberry, plums, beans, mushroom, marjoram, starfruit, sesame seed, fig, kelp, rice, litchi, calamus, dill, licorice, pumpkin, buckwheat, sweet corn, corn tortilla, malt, wort, krill, rosemary, bourbon vanilla, mountain papaya, endive, lemon balm, shrimp, oyster, crab, clam, scallop, truffle, winter savory, anise hyssop and mate.

©2002 CRC Press LLC

cis-3-OCTEN-1-OL Synonyms: cis-3-Octenol; (Z)-Oct-3-en-1-ol; 3-Octen-1-ol, (Z)- (8CI)(9CI); cis-3-Octen1-ol; (Z)-3-Octen-1-ol CAS No.: CoE No.:

20125-84-2 EEC No.: n/a EINECS No.:

n/a 243-533-6

FEMA No.: JECFA No.:

3467 321

NAS No.:

3467

Consumption: Annual: 0.166 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.653 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O/128.22 Specifications: (FCC, 1996) Appearance White to slightly yellowish liquid Assay 95% (min) of C8H16O (as Z isomer) Boiling point 174ºC

Refractive index Solubility Specific gravity

1.440-1.446 Insoluble in water 0.830-0.850

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

Usual 0.50 3.00 2.00 2.00

Max. 1.00 5.00 3.00 3.00

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual Max. 130.00 300.00 1.00 3.00 0.40 1.00 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, passion fruit, yellow passion fruit and green peas.

3-OCTEN-2-OL CAS No.: CoE No.:

76649-14-4 EEC No.: [57648-55-2] n/a EINECS No.:

n/a

FEMA No.:

3602

278-508-9

JECFA No.:

n/a

NAS No.:

3602

Description: 3-Octen-2-ol has a sweet, creamy, buttery, lactone, coconut, coumarin, lavender, mushroom odor. The CAS No. 57648-55-2 trans-Octen-2-ol is recognized by FDA PAFA system; FEMA does not distinguish between isomers. Consumption: Annual: <1.00 lb Individual: 0.00000149 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.021 mg Empirical Formula/MW:

IOFI: Artificial

C8H16O/128.22 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless liquid 99.7% 73-76°C at 10 mmHg

Refractive index Solubility

1.4258 at 20°C Insoluble in water and fats

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatin, pudding Gravies

Usual 5.00 0.50 0.50 0.50

Max. 10.00 1.00 1.00 2.00

Food Category Hard candy Imitation dairy Nut products Soft candy

Usual 1.00 0.50 0.50 0.30

Max. 2.00 1.00 1.00 0.60

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Mushroom, green, melon rind, earthy and nutty notes. Natural occurrence: Not reported found in nature.

cis-5-OCTEN-1-OL Synonyms: (Z)-Oct-5-en-1-ol; cis-5-Octen-1-ol; (Z)-5-Octen-1-ol; 5-Octen-1-ol, (Z)-(9CI) CAS No.: CoE No.:

64275-73-6 EEC No.: n/a EINECS No.:

n/a 264-764-9

FEMA No.: JECFA No.:

Description: cis-5-Octen-1-ol has a green, fatty odor. Consumption: Annual: 0.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Trade association guidelines: FEMA PADI: 1.347 mg Empirical Formula/MW:

3722 322

NAS No.:

3722

Individual: 0.00000056 mg/kg/day

IOFI: n/a

C8H16O/128.22 Specifications: (JECFA, 1998) Appearance Assay Boiling point

Colorless liquid 90% 95°C at 25 mmHg

Refractive index Specific gravity

1.445-1.451 0.840-860 at 20°C

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

Usual 2.50 5.00

Max. 15.00 15.00

Food Category Hard candy Jam, jelly

Usual 5.00 0.50

Max. 25.00 10.00

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juices Gelatin, pudding

Usual 5.00 15.00 2.50 2.50 5.00 0.50 5.00

Max. 15.00 25.00 10.00 15.00 20.00 5.00 20.00

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

Usual 1.00 1.50 0.50 0.10 10.00 5.00 0.50

Max. 10.00 10.00 5.00 1.00 30.00 15.00 5.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: Detection: 6 ppb Taste threshold values: n/a Natural occurrence: Reported found in passion fruit, fresh apple and banana.

1-OCTEN-3-ONE Synonyms: Amyl vinyl ketone; Vinyl amyl ketone; Oct-1-en-3-one; 1-Octen-3-one CAS No.: CoE No.:

4312-99-6 2312

EEC No.: EINECS No.:

2312 224-327-5

FEMA No.: JECFA No.:

Description: 1-Octen-3-one has a mushroom odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.674 mg Empirical Formula/MW:

3515 n/a

NAS No.:

3515

Individual: 0.00000017 mg/kg/day

IOFI: Nature Identical

C8H14O/126.20 Specifications: (Burdock, 1997) Assay

94.54%; 3.35% as 1-octen-3-ol

Boiling point

37-38°C at 1.9-2.3 mmHg

Solubility

Insoluble in water; miscible in oils and alcohol

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

Usual 2.00 10.00

Max. 2.00 20.00

Food Category Soups

Usual 10.00

Max. 20.00

Synthesis: n/a Aroma threshold values: Detection: 0.05 to 4 ppb Taste threshold values: n/a Natural occurrence: Reported found in cooked artichoke, cider, fish, matsutake, milk, peas, soya bean, mushrooms, potatoes, orange juice, tomato and passion fruit.

©2002 CRC Press LLC

3-OCTEN-2-ONE Synonyms: Oct-3-en-2-one; 3-Octen-2-one (8CI)(9CI) CAS No.: CoE No.:

1669-44-9 n/a

EEC No.: EINECS No.:

n/a 216-793-3

FEMA No.: JECFA No.:

Description: 3-Octen-2-one has a fruity, lemon odor. Consumption: Annual: 1.16 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.244 mg Empirical Formula/MW:

3416 n/a

NAS No.:

3416

Individual: 0.00000098 mg/kg/day

IOFI: Nature Identical

C8H14O/126.19 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.60 1.00 0.50

Max. 3.00 1.00 3.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.50 1.00 0.45

Max. 0.50 1.00 3.00

Synthesis: By bubbling air in a solution of an organoborane derivative of 1-butene and 1-butyn-2-one in tetrahydrofuran. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: Creamy, earthy, oily, with mushroom nuances. Natural occurrence: Reported found in roasted filberts, asparagus, potato, fish, cooked chicken and beef, white wine, peanuts, pecan, oats, soybean, mushroom, trassi, fenugreek, coriander seed, rice bran, cooked scented rice and corn tortillas.

2-OCTEN-4-ONE Synonyms: Butylpropenyl ketone; Propenyl butyl ketone; Oct-2-en-4-one; 2-Octen-4-one (8CI)(9CI) CAS No.: CoE No.:

4643-27-0 2313

EEC No.: EINECS No.:

2313 225-071-7

Consumption: Annual: 18.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

FEMA No.: JECFA No.:

3603 n/a

NAS No.:

3603

Individual: 0.00001553 mg/kg/day

Trade association guidelines: FEMA PADI: 0.226 mg Empirical Formula/MW:

IOFI: n/a

C8H14O/126.20 Specifications: (Burdock, 1997) Assay

90.79% trans-2-octene-4-one; 5.21% cis-2-octen-4-one; 3.38% 3-methyl-2-octene-4-one

Refractive index

1.441 at 20°C

Boiling point

81°C at 20-21 mmHg

Solubility

Insoluble in water; miscible in fats

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

Usual 1.00 10.00 5.00 1.00

Max. 1.00 10.00 5.00 1.00

Food Category Gelatin, pudding Milk products Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, fruity, pineapple, strawberry with a ripe tropical nuance. Natural occurrence: Reported found in roasted hazel nuts, wheaten bread and white bread.

1-OCTEN-3-YL ACETATE Synonyms: 3-Acetoxy octane; “Amyl crotonyl acetate”; Amyl vinyl carbinyl acetate; Octenyl acetate; β-Octenyl acetate; n-Pentyl vinyl carbinyl acetate; 1-Octen-3-ol, acetate; Oct-1en-3-yl acetate; 1-Octen-3-yl acetate; 1-Pentylallyl acetate CAS No.: CoE No.:

2442-10-6 n/a

EEC No.: EINECS No.:

4024 219-474-7

FEMA No.: JECFA No.:

3582 n/a

NAS No.:

3582

Description: 1-Octen-3-yl acetate has a characteristic odor reminiscent of lavender and lavandin and/or a metallic, mushroom-like odor. Consumption: Annual: 300.00 lb Individual: 0.0002542 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.208 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O2/170.25 Specifications: (FCC, 1996) Appearance

Almost colorless liquid

Solubility

Soluble in alcohol, most fixed oils; insoluble in water, propylene glycol

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (FCC, 1996) (Continued) Assay 95% of C10H18O2 Refractive index 1.414-1.434 at 25°C

Specific gravity

0.865-0.886

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding Meat products

Usual 2.81 2.26 2.00 6.00

Max. 4.79 4.00 4.00 12.00

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 2.26 5.00 2.26

Max. 4.00 10.00 4.00

Synthesis: By acetylation of amyl vinyl carbinol. Aroma threshold values: Detection: 90 ppb Taste threshold values: n/a Natural occurrence: Reported found in melon, cornmint oil, spearmint oil, Scotch spearmint oil and other Mentha oils, certain types of Thymus, other varieties of mushrooms and anise hyssop.

trans-2-OCTEN-1-YL ACETATE Synonyms: (E)-Oct-2-enyl acetate; 2-Octen-1-ol, acetate, (E)-; trans-2-Octen-1-yl acetate; E-2-Octenyl acetate CAS No.: CoE No.:

3913-80-2 n/a

EEC No.: EINECS No.:

n/a 223-473-7

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg Empirical Formula/MW:

3516 n/a

NAS No.:

3516

Individual: 0.00000001 mg/kg/day

IOFI: Nature Identical

C10H18O2/170.25 Specifications: (Burdock, 1997) Boiling point

88-89°C at 8 mmHg

Refractive index

1.4333 at 20°C

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

Usual 0.01 0.03 0.01 0.02

Max. 0.05 0.15 0.05 0.10

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.02 0.002 0.02

Max. 0.10 0.01 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, fatty and fruity with a fresh nuance.

©2002 CRC Press LLC

Natural occurrence: Reported found in banana.

trans-2-OCTEN-1-YL BUTANOATE Synonyms: trans-Octen-1-yl butyrate; (E)-Oct-2-enyl butyrate CAS No.: CoE No.:

999999-26-8 84642-60-4 n/a

EEC No.:

n/a

FEMA No.:

EINECS No.:

283-437-1 JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.002 mg Empirical Formula/MW:

3517

NAS No.:

3617

n/a

Individual: 0.0000001 mg/kg/day

IOFI: Artificial

C12H22O2/198.30 Specifications: (Burdock, 1997) Boiling point

112-113°C at 8 mmHg

Refractive index

1.4365 at 20°C

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

Usual 0.005 0.012 0.004 0.01

Max. 0.025 0.06 0.02 0.01

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.008 0.001 0.008

Max. 0.04 0.005 0.04

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

1-OCTEN-3-YL BUTYRATE Synonyms: Butanoic acid, 1-ethenylhexyl ester; Butyric acid, 1-vinylhexyl ester; 1-Ethenylhexyl butanoate; 1-Octen-3-ol butyrate; 1-Octen-3-yl butyrate; 1-Pentylallyl butyrate CAS No.: CoE No.:

16491-54-6 EEC No.: n/a EINECS No.:

n/a 240-555-8

FEMA No.: JECFA No.:

3612 n/a

NAS No.:

3612

Description: 1-Octen-3-yl butyrate has a fruity, buttery, strawberry, mushroom odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.032 mg Empirical Formula/MW:

IOFI: n/a

C12H22O2/198.31 Specifications: (FCC, 1996) Appearance

Almost colorless liquid

Solubility

Assay Refractive index

95% of C12H22O2 1.416-1.437 at 25°C

Specific gravity

Soluble in alcohol, most fixed oils; slightly soluble in propylene glycol; insoluble in water 0.859-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Gelatin, pudding Hard candy

Usual 1.00 0.50 0.40

Max. 5.00 2.00 3.00

Food Category Imitation dairy Nonalcoholic beverages Sugar substitutes

Usual 0.20 0.20 0.20

Max. 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 22 ppb Taste threshold values: n/a Natural occurrence: Reported found in lemon peel oil and lavender oil.

(E)-2-(2-OCTENYL)CYCLOPENTANONE Synonyms: Cyclopentanone, 2-(2-octenyl)-; 2-(2-Octenyl)cyclopentanone CAS No.: CoE No.:

65737-52-2 EEC No.: n/a EINECS No.:

n/a 265-901-5

FEMA No.: JECFA No.:

3889 n/a

NAS No.:

n/a

Description: (E)-2-(2-Octenyl)cyclopentanone has a peach-like odor with a hint of jasmine. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.8290 mg IOFI: n/a Empirical Formula/MW: C13H22O/194.31 Specifications: Assay Boiling point Flash point

94.0% min 85°C at 2 mmHg 93.3°C

©2002 CRC Press LLC

Refractive index Solubility Specific gravity

1.455-1.475 at 20°C Soluble in alcohol; insoluble in water 0.880-0.900 at 25°C

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Fruit ices Hard candy

Usual Max. 30.00 100.00 300.00 1,000.00 25.00 30.00 25.00 75.00

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 15.00 5.00 15.00

Max. 30.00 25.00 75.00

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

(Z)-5-OCTENYL PROPIONATE Synonyms: 5-Octen-1-ol, propanoate, (Z)-; (Z)-5-Octen-1-yl propanoate; (Z)-5-Octen-1-yl propionate; cis-5-Octen-1-yl propionate CAS No.: CoE No.:

196109-18-9 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3890 n/a

Description: (Z)-5-Octenyl propionate has a melon, green and fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.038400 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C11H20O2/184.28 Specifications: Assay Boiling point Flash point

97.0% min 70°C at 0.5 mmHg 90.6°C

Refractive index 1.432-1.442 at 20°C Solubility Soluble in alcohol; insoluble in water Specific gravity 0.880-0.890 at 25°C

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 1.00 10.00 5.00 5.00 2.00

Max. 5.00 50.00 10.00 10.00 5.00

Food Category Hard candy Milk products Nonalcoholic beverages Processed fruits Soft candy

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

©2002 CRC Press LLC

Usual 5.00 5.00 0.50 5.00 5.00

Max. 20.00 10.00 2.00 10.00 10.00

OCTYL ACETATE Synonyms: Acetate C-8; Acetic acid, octyl ester (8CI)(9CI); Capryl acetate; Caprylyl acetate; 1-Octanol acetate; n-Octanyl acetate; n-Octyl acetate; Octyl acetate; 1-Octyl acetate; Octyl alcohol acetate; n-Octyl ethanoate CAS No.: CoE No.:

112-14-1 197

EEC No.: EINECS No.:

197 203-939-6

FEMA No.: JECFA No.:

2806 130

NAS No.:

2806

Description: Octyl acetate has a fruity odor reminiscent of neroli and jasmine with a fruity, slightly bitter taste suggestive of peach. Note: This compound should not be confused with 2ethyl hexyl acetate. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 6 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.443 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay 99% of C10H20O2 Boiling point 208°C

Specific gravity

1.418-1.421 Miscible in alcohol, most fixed oils, organic solvents; insoluble in water, 1:4 in 70% alcohol 0.865-0.868

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

Usual 2.50 0.40

Max. 6.00 0.87

Food Category Hard candy Nonalcoholic beverages

Usual 2.10 0.85

Max. 4.70 1.60

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: Detection: 23 to 47 ppb Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of green tea, Heracleum giganteum L., orange peel, lemon peel, grapefruit peel, mandarin peel, Satsuma mandarin peel and pummelo peel. Also reported found in Ocimum basilicum varieties, wheaten bread, cheddar cheese, red wine, sparkling wine and nectarine.

3-OCTYL ACETATE Synonyms: 3-Octanol, acetate (8CI)(9CI); 3-Octyl acetate; 1-Ethyl hexyl acetate CAS No.: CoE No.:

4864-61-3 2347

©2002 CRC Press LLC

EEC No.: EINECS No.:

2347 225-471-1

FEMA No.: JECFA No.:

3583 313

NAS No.:

3583

Description: 3-Octyl acetate has a characteristic, complex aroma with a rose and jasmine note and an apple-lemon undertone with a sweet, peach-like flavor. Consumption: Annual: 566.67 lb Individual: 0.0004802 mg/kg/day Regulatory Status: CoE: Used Provisionally. Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 0.750 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value

2.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98% of C10H20O2 187°C

Refractive index 1.414-1.419 Soluble in alcohol, most fixed oils, proSolubility pylene glycol; slightly soluble in water Specific gravity 0.856-0.860

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

Usual 2.07 2.61 1.92 2.60

Max. 4.39 2.61 4.00 2.60

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 1.88 5.00 2.00

Max. 4.00 10.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the pennyroyal oil (Mentha pulegium L.), spearmint oil (Mentha spicata L.), Scotch spearmint oil (Mentha cardiaca Ger.), other Mentha oils and heated beef fat.

OCTYL BUTYRATE Synonyms: Butanoic acid, octyl ester (9CI); Butyric acid, octyl ester (8CI); Octyl butanoate; Octyl butyrate; n-Octyl butyrate; n-Octyl n-butyrate CAS No.: CoE No.:

110-39-4 272

EEC No.: EINECS No.:

272 203-762-4

FEMA No.: JECFA No.:

2807 155

NAS No.:

2807

Description: Octyl butyrate has a green, herbaceous odor remotely reminiscent of orange, but more so of galbanum and parsley and a sweet, melon-like flavor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved.: Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 2.060 mg Empirical Formula/MW:

IOFI: Nature Identical

C12H24O2/200.32 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point

244°C

Specific gravity

1.421-1.434 Soluble in alcohol; practically insoluble in water 0.8549 at 30°C

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

Usual 0.30 12.24 3.66

Max. 0.60 18.05 5.73

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.67 1.42 9.41

Max. 5.94 2.56 15.17

Synthesis: From n-octanol and butyric acid in the presence of HCl. Aroma threshold values: Detection: 8.2 ppm Taste threshold values: Taste characteristics at 20 ppm: Waxy, fruity and green with a sweet creamy nuance. Natural occurrence: Reported found in the essential oil of Heracelum villosum Fisch. and from the fruits of Pastinaca sativa. Also reported found in fresh apple, orange juice, melon, strawberry fruit, beer, purple passion fruit juice, purple passion fruit, yellow passion fruit, fresh plums, mountain papaya and okra.

n-OCTYL FORMATE Synonyms: Formic acid, octyl ester (8CI)(9CI); Octyl alcohol formate; Octyl formate; n-Octyl formate; n-Octyl methanoate CAS No.: CoE No.:

112-32-3 342

EEC No.: EINECS No.:

342 203-959-5

FEMA No.: JECFA No.:

2809 122

NAS No.:

2809

Description: n-Octyl formate has a fruity odor with a rose-orange note and a bitter flavor, refreshingly fruity green at low concentrations. Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.105 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.469 mg IOFI: Artificial Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

1.418-1.420

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (FCC, 1996) (Continued) Appearance

Colorless liquid

Solubility

Assay Boiling point

96% of C9H18O2 200°C

Specific gravity

Soluble in most fixed oils, propylene glycol; insoluble in glycerin; 1:5 in 70% alcohol, remains in solution to 10 ml 0.869-0.874

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.30 9.27 1.83

Max. 0.60 17.00 3.14

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.30 0.43 8.35

Max. 4.21 0.70 15.98

Synthesis: By esterification of n-octyl alcohol with formic acid; by boiling n-octyl chloride with formamide in the presence of small amounts of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Scotch spearmint oil and roast beef.

OCTYL 2-FUROATE Synonyms: 2-Furancarboxylic acid, Octyl ester; 2-Furoic acid, hexyl ester; Octyl 2-furancarboxylate CAS No.: CoE No.:

39251-88-2 EEC No.: n/a EINECS No.:

n/a 254-378-9

FEMA No.: JECFA No.:

3518 750

NAS No.:

3518

Description: Octyl 2-furoate has a waxy, caramel odor. This compound is also reported as having a sweet, fruity, heavy odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI of 0 to 0.5. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.100 mg IOFI: Nature Identical Empirical Formula/MW: C13H20O3/224.30 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to pale-straw liquid

Solubility

Assay Boiling point

98% (min) 126-127°C at 6 mmHg

Specific gravity

©2002 CRC Press LLC

1.466-1.472 Insoluble in water; miscible in fat and alcohol 0.984-0.990

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

Usual 20.00 10.00 10.00

Max. 20.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 20.00

Max. 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, fatty, brown, brothy and mushroom-like with a green metallic nuance. Natural occurrence: Reported found in cooked blackberry.

OCTYL HEPTANOATE Synonyms: Octyl heptoate; Octyl heptylate; Heptanoic acid, octyl ester; Octyl heptanoate CAS No.: CoE No.:

5132-75-2 366

EEC No.: EINECS No.:

366 225-882-6

FEMA No.: JECFA No.:

2810 171

NAS No.:

2810

Description: Octyl heptanoate has a characteristic fruity, slightly fatty odor and a corresponding flavor. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.293 mg IOFI: Artificial Empirical Formula/MW: C13H30O2/242.41 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point

290°C

Specific gravity

1.43488 Soluble in most organic solvents; insoluble in water 0.852 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: By esterification of n-octyl alcohol with heptanoic acid in the presence of mineral acids. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

OCTYL ISOBUTYRATE Synonyms: Caprylyl isobutyrate; Isobutyric acid, octyl ester (8CI); Octyl isobutyrate; nOctyl isobutyrate; Octyl 2-methylpropanoate; Propanoic acid, 2-methyl-, octyl ester (9CI) CAS No.: CoE No.:

109-15-9 593

EEC No.: EINECS No.:

593 203-651-0

FEMA No.: JECFA No.:

2808 192

NAS No.:

2808

Description: Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root. It has a sweet flavor suggestive of grape. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.372 mg IOFI: Nature Identical Empirical Formula/MW: C12H24O2/200.32 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless to pale-yellow liquid 98% of C12H24O2 245°C

Refractive index 1.420-1.425 Solubility 1:1 in 95% alcohol Specific gravity 0.869-0.874

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

Usual 2.00 0.50 0.90

Max. 3.50 0.50 2.40

Food Category Nonalcoholic beverages Soft candy

Usual 0.60 2.00

Max. 2.00 3.50

Synthesis: Esterification of n-octanol with isobutyric acid. Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 30 ppm: Creamy, waxy, fruity, earthy and fatty. Natural occurrence: Reported found among the volatile components of hop. Also reported found in grapefruit juice and babaco fruit (Carica pentagona Heilborn).

n-OCTYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, octyl ester (9CI); Isovaleric acid, octyl ester (8CI); Octyl isovalerate; Octyl 3-methylbutanoate; n-Octyl-3-methylbutyrate CAS No.: CoE No.:

7786-58-5 446

EEC No.: EINECS No.:

446 232-100-7

FEMA No.: JECFA No.:

2814 200

NAS No.:

2814

Description: n-Octyl isovalerate has a strong odor reminiscent of fatty aldehyde with an apple-pineapple undertone. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day

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Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.470 mg IOFI: Nature Identical Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2000) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point

245°C

Specific gravity

1.418-1.420 Soluble in alcohol; insoluble in water 0.86 at 20°/20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 9.00 3.00 1.70

Max. 12.00 4.00 2.35

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.40

Max. 2.00 4.10

Synthesis: By esterification of n-octanol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile constituents of the aroma of fresh Florida orange juice and babaco fruit (Carica pentagona Heilborn).

OCTYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, octyl ester; Octyl 2-methylbutyrate CAS No.: CoE No.:

29811-50-5 10866

EEC No.: EINECS No.:

n/a 249-872-6

FEMA No.: JECFA No.:

3604 209

NAS No.:

3604

Description: Octyl 2-methylbutyrate has a butterscotch, sweet-fruity orange, berry, winey, whiskey 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 level of intake (1997) Trade association guidelines: FEMA PADI: 0.140 mg IOFI: n/a Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance Assay

Colorless liquid 99.5

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Refractive index Specific gravity

1.425 0.8557 at 20°/20°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Gelatin, pudding

Usual 0.50 2.00 0.50 0.20 0.50

Max. 2.00 5.00 1.00 0.50 2.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 1.00 0.50 1.00 0.50

Max. 2.00 1.00 2.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, fruity and creamy with a good mouthfeel. Natural occurrence: Reported found in Scotch spearmint oil and strawberry.

OCTYL OCTANOATE Synonyms: n-Octyl octoate; Octyl octylate; Octanoic acid, octyl ester (8CI)(9CI); Octyl caprylate; n-Octyl caprylate; Octyl octanoate CAS No.: CoE No.:

2306-88-9 395

EEC No.: EINECS No.:

395 218-980-5

FEMA No.: JECFA No.:

2811 177

NAS No.:

2811

Description: Octyl octanate has a faint, fatty odor reminiscent of green tea and an oily, fruity, sweet, mildly green taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.126 mg IOFI: Nature Identical Empirical Formula/MW: C16H32O2/256.44 Specifications: (JECFA, 2000) Appearance Assay Boiling point Melting point

Colorless liquid 98% (min) 306-307°C –18°C

Refractive index Solubility Specific gravity

1.4352-1.4925 Soluble in alcohol; insoluble in water 0.8554

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

Usual 0.10 0.50 0.33

Max. 1.00 1.16 1.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.42 0.33 0.54

Max. 1.02 1.00 1.20

Synthesis: By esterification of octanoic acid with octyl alcohol in the presence of HCl catalyst; or by passing vapors of octanoic acid and hydrogen over a copper chromium oxide catalyst at high temperature (320°C). Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: No data found.

n-OCTYL PHENYLACETATE Synonyms: Benzeneacetic acid, octyl ester; Octyl benzeneacetate; Octyl phenylacetate; Octyl-α-toluate; n-Octyl-α-toluate CAS No.: CoE No.:

122-45-2 230

EEC No.: EINECS No.:

230 n/a

FEMA No.: JECFA No.:

2812 n/a

NAS No.:

2812

Description: n-Octyl phenylacetate has a pleasant, slightly fatty, citrus-like odor. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.422 mg IOFI: Artificial Empirical Formula/MW: C16H24O2/248.37 Specifications: (Burdock, 1997) Appearance Colorless, viscous liquid Specific gravity 0.983 at 15.5°C

Solubility

Insoluble in water; soluble in alcohol

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

Usual 0.10 1.70 1.70

Max. 1.00 2.67 2.67

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.05 1.03 2.33

Max. 1.80 1.50 3.20

Synthesis: By estrification of n-octanol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

OCTYL PROPIONATE Synonyms: Octyl propanoate; n-Octyl propanoate; Octyl propionate; n-Octyl propionate; Propanoic acid, octyl ester (9CI); Propionic acid, octyl ester (8CI) CAS No.: CoE No.:

142-60-9 407

EEC No.: EINECS No.:

407 205-548-6

FEMA No.: JECFA No.:

2813 145

NAS No.:

2813

Description: Octyl propionate has a complex, waxy odor reminiscent of myrtle berries with a pineapple undertone. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515

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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: 0.911 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Assay

95% (min)

Boiling point 225-228°C at 15 mmHg

Refractive index 1.419-1.430 Soluble in alcohol, propylene Solubility glycol; insoluble in water Specific gravity 0.8700-0.87044 at 15°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.50 3.00 1.56

Max. 8.25 4.75 2.68

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 4.96

Max. 2.00 7.64

Synthesis: By esterification of n-octanol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, estry, fruity and berry with a tropical, jammy note. Natural occurrence: Reported found in oil of hop and strawberry fruit.

OLEIC ACID Synonyms: Butter acids; Elaic acid; Elaidoic acid; trans-Elaidic acid; cis-Octadec-9-enoic acid; 9-Octadecenoic acid; cis-9-Octadecenoic acid; cis-delta(9)-Octadecenoic acid; cisdelta(sup 9)-Octadecenoic acid; 9-Octadecenoic acid, cis-; 9-Octadecenoic acid (Z)-(9CI); Z-9-Octadecenoic acid; (Z)-9-Octadecenoic acid; 9,10-Octadecenoic acid; Oelsauere; Oleic acid; cis-Oleic acid; delta9-cis-Oleic acid; delta(9)-cis-Oleic acid; Oleic acid, pure; Oleinic acid CAS No.: CoE No.:

112-80-1 n/a

EEC No.: EINECS No.:

13 204-007-1

FEMA No.: JECFA No.:

2815 333

NAS No.:

2815

Description: Oleic acid has a faint fatty odor. This acid darkens on oxidation with a lard-like odor and taste. Consumption: Annual: 8466.67 lb Individual: 0.007175 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1646 FDA (other): Approved as an excipient (CDER, 1996) JECFA: Evaluated toxicologically and considered for specifications (1998) Trade association guidelines: FEMA PADI: 73.080 mg IOFI: Nature Identical Empirical Formula/MW: C18H34O2/282.47

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Specifications: (FCC, 1996) Acid value Heavy metals as Pb Iodine value Residue on ignition

Between 196 and 204 Not more than 10 mg/kg Between 83 and 103 Not more than 0.01%

Saponification value Titer (solidification point) Unsaponifiable matter Water

Between 196 and 206 Not more than 10° Not more than 2% Not more than 0.4%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual Max. 216.20 529.20 541.30 3624.00 2.16 2.18 17.50 25.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 101.40 318.10 1.50 5.50 23.50 30.00

Synthesis: Obtained from fats. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in apple, banana, cranberry, guava, grapes, melon, papaya, ginger, hop oil, ginger, beef fat, beer, rum, whiskies, cider, sherry, tea, goat milk, butterfat, celery, cheese, bleu cheese, munster cheese, other cheeses, cognac, country cured ham, pork fat, potato, raspberry oil, tomato, peanut oil, coconut meat, avocado, mushroom, fenugreek, tamarind, kelp, cardamom, rice, dill seed, sake, buckwheat, malt, wort, roasted chicory root and Cape gooseberry.

OLIBANUM Botanical name: Boswellia carterii Birdw. and other species of Boswellia Botanical family: Burseraceae Other names: Frankincense Foreign names: Encens oliban (Fr.), Weihrauch, Olibanum (Ger.), Olibano (Sp.), Olibano (It.) Description: Olibanum is a gum resin secreted by several Boswellia species that grow extensively from South Arabia to Somaliland. The small trees or shrubs yield an exudate after incisions are made on the bark; it consists of a milky liquid that hardens into small, yellowish droplets commercially known as incense tears. The tears are sorted; the most valuable quality (white tears) is sold as burning incense, while the less valuable qualities (powder and fragments) are used in flavors and perfumes because of their more reasonable cost. The part used is the gum resin exudate. The resin absolute is a plastic mass of light-amber color and balsamic odor. Derivatives: Resin Absolute, Resinoid, Absolute: Since the gum resin is up to 75% soluble in alcohol, a resin absolute is prepared by filtration and vacuum concentration of the alcoholic solution. The resinoid is obtained by solvent extraction of the resin. Sometimes heat is employed to increase the yields, but this method yields products with a slightly different odor than the cold-extracted resinoid. An absolute also can be prepared by alcoholic extraction of the resinoid. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Gummo-oleoresin and resinoid: category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: baked goods 5.81, frozen dairy 2.39, meat prod-

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ucts 11.22, nonalcoholic beverages 1.54, alcoholic beverages 6.57, gelatin, pudding 1.75, soft candy 3.66 FDA: See below, Olibanum Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Gum resin from B. sacra contains gum 27 to 35%, resin 60 to 70% and essential oil 4 to 7%. Aroma threshold values: n/a Taste threshold values: n/a

Olibanum Oil Other names: Gum olibanum; Incense oil; Olibanum albarome; Olibanum gum; Olibanum hypersoluble; Olibanum resinoid; Oils, olibanum; Olibanum resinoid A; Olibanum resinoid B; Olibanum SL CAS No.: CoE No.:

8016-36-2 93

EEC No.: EINECS No.:

93 n/a

FEMA No.: JECFA No.:

2816 n/a

NAS No.:

2816

Description: The oil, obtained by steam distillation of the trees B. carterii Birdw. and other Boswellia species, has a balsamic, slightly citrine odor. Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: See above, Olibanum FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.106 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 4.0

Between 1.465 and 1.482 at 20°C Solubility in alcohol Passes test Specific gravity Between 8.862 and 0.889 Refractive index

Angular rotation Between –15° and +35° Ester value Between 4 and 40 Heavy metals (as Pb) Passes test

Physical-chemical characteristics: It is a pale-yellow liquid. It is soluble in most fixed oils and with a slight haze in mineral oil. It is insoluble in propylene glycol and glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 2.22 3.74 1.04 1.00

Max. 6.57 5.81 2.39 1.75

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.70 0.89 2.17

Max. 11.22 1.54 3.66

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Herbal green, piney, cooling eucalyptol, terpy, citrus with a woody, medicinal nuance.

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ONION Botanical name: Allium cepa L. Botanical family: Liliaceae Foreign names: Ognon (Fr.), Zwiebel (Ger.), Cebolla (Sp.), Cipolla (It.) Description: Herbaceous plant originally from the Middle East, but today widespread throughout the world, because of the large consumption of the edible bulb. Numerous varieties of onion are cultivated all over the world. A. cepa is a common culinary onion. The stalk can reach approximately 1 m (39 in) in height. The bulb consists of several concentric tunics. Onion has a strong pungent, lasting odor and a characteristic onion flavor. Derivatives: Oleoresin, fluid concentrated water extract, and the fluid extract: the first two derivatives are obtained by special manufacturing processes from thermally pretreated bulbs in order to enhance some flavor top notes, as well as the flavoring strength. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Onion Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Onion contains an acrid, volatile oil, uncrystallizable sugar, gum, albumen, woody fiber, acetic and phosphoric acids, phosphate and citrate of calcium and water. The oil is colorless, acrid and contains sulphur. Onion is mainly composed of a sulphur compound, C6H12S2. Aroma threshold values: n/a Taste threshold values: n/a

Onion Oil Other names: Oil, onion; Oils, onion; Onion oleoresin; Plant extract, onion oil CAS No.: CoE No.:

8002-72-0 n/a

EEC No.: EINECS No.:

24 n/a

FEMA No.: JECFA No.:

2817 n/a

NAS No.:

2817

Description: Obtained by steam distillation of the bulbs with yields of about 0.02%. The physical-chemical constants vary widely, depending on the origin of the plant. The oil has a characteristic onion odor. Consumption: Annual: 59,333.33 lb Individual: 0.05028 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 17.079 mg IOFI: Natural Specifications: (FCC, 1996) Heavy metals (as Pb)

Passes test

Refractive index

Between 1.549 and 1.570 at 20°C

©2002 CRC Press LLC

Specific gravity Between 1.050 and 1.135

Physical-chemical characteristics: The oil is clear, amber-yellow to amber-orange liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is insoluble in propylene glycol and glycerin. Essential oil composition: Main constituents of the oil are d-n-propyl disulfide and methyl-n-propyl dilsufide. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Fats, oils Frozen dairy Gelatin, pudding

Usual 0.98 8.92 52.68 826.30 1.00 1.04

Max. 0.99 11.59 52.68 826.30 1.90 1.99

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

Usual 1.68 5.03 0.99 17.00 0.99 10.00

Max. 3.36 6.97 1.89 20.00 1.89 10.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.25% weight: Alliaceous, onion, sauteed, fried, soupy and pungent.

OPOPANAX Botanical name: Opopanax chironium Koch (trueopopanax) or Commiphora erythraea Eng. var. glabrescens Botanical family: Umbelliferae (O. chironium) or Burseraceae (C. erythraea). Other names: Bisabol myrrh; Sweet myrrh Foreign names: Opoponax (Fr.), Opoponax (Ger.), Opoponaco (Sp.), Opopanax (It.) CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Opopanax is an oleo-gum-resin that oozes through incisions made on the bark of the tree. The exudate hardens on exposure to air, forming resinous, tear-shaped, more or less regular lumps approximately the size of a nut; these are detached from the bark and used for the manufacture of the essential oil and other derivatives. The trees are native to Somaliland. Once opopanax resin was obtained from 0. chironium Koch; today the entire production of resin is obtained from C. erythraea var. glabrescens Eng. 0. chironium crude resin was offered in the form of regular, tear-shaped lumps of a brilliant red color. They were rather soft, shiny and easily grindable. The strong, aromatic odor was reminiscent of costus and lovage. The oleo-gum-resin exudate is the part used. Opopanax has a fresh, balsamic odor reminiscent of myrrh. The crude oleoresin has a reddish-brown, or sometimes yellowish-brown, color and sweet, balsamic, slightly spicy odor reminiscent of myrrh. The product is also known as bisabol or sweet myrrh. Derivatives: Resinoid and resin absolute. The resinoid, prepared by solvent extraction, is a semisolid mass. To prepare a pourable product, usually a high-boiling odorless solvent is added prior to evaporation of the extractive solvent. The resin absolute is prepared by direct alcoholic extraction of the crude resin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Opopanax Gum FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Opopanax contains 50 to 80% of a water-soluble gum, 15 to 40% alcohol soluble resin and 5 to 9% essential oil. Aroma threshold values: n/a Taste threshold values: n/a

Opopanax Gum Other names: Opopanax, non-specific CAS No.: CoE No.:

9000-78-6 n/a

EEC No.: EINECS No.:

313 232-558-8

Description: See above, Opopanax. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6121

Individual: 0.00000017 mg/kg/day

IOFI: Natural

Opopanax Non-Specific CAS No.: CoE No.:

977136-06-3 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Opopanax. Consumption: Annual: 23.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6120

Individual: 0.00001977 mg/kg/day

IOFI: Natural

Opopanax Oil Other names: Oils, opopanax; Opopanax gum; Opopanax gum extract; Opoponax hyper soluble; Opopanax resin; Opopanax resinoid CAS No.: CoE No.:

8021-36-1 n/a

EEC No.: EINECS No.:

313 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6122

Description: The oil is obtained by steam distillation of the crude resin in approximately 3.5 to 10% yields. It has an intense, warm, balsamic odor. The oil tends to resinify on exposure to air. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Acid value < 4.02 Optical rotation –90 to –3202 Refractive index 1.4880-1.5050 at 20°C

IOFI: Natural

Saponification value 4-20 Solubility 1:10 in 90% ethanol Specific gravity 0.867-0.932 2 at 25°/25°C

Physical-chemical characteristics: The oil is a yellow to greenish-yellow liquid. Essential oil composition: Its main constituents include bisabolene (C15H24) and a mixture of alcohols. Aroma threshold values: n/a Taste threshold values: n/a

Opopanax Tincture Other names: Opopanax, non-specific CAS No.: CoE No.:

977091-81-8 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, opopanax. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6322

Individual: <1.00 mg/kg/day

IOFI: Natural

ORANGE BITTER Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Foreign names: Orange bigarade (Fr.), Bittere Pomeranze (Ger.), Naranja amarga (Sp.), Arancio amaro (It.) Description: Bitter orange is a tall tree, up to 10 m (33 ft) high, with dark-green oval leaves and flowers with five petals. The fruit has a green epicarp that turns yellow-orange on ripening, a spongy mesocarp and an endocarp consisting of succulent segments. Native to the Far East, bitter orange is cultivated extensively throughout the Mediterranean (especially Sicily), Guinea, West Indies and Brazil; other nations are minor producers. A commercially important variety grows wild and also is cultivated in Paraguay. The parts used are the leaves and twigs (petitgrain), flowers (neroli bigarade) and peel. All oils and derivatives from bitter orange have a characteristic orange aroma with a bitter flavor.

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Derivatives: Raw bitter orange essence is transformed into bitter orange soluble essence by washing with low-proof alcohol. The soluble essence is used for the manufacture of special syrups and adjusted for strength accordingly (e.g., 1:50, 1:100, 1:200 and 1:400). By removing terpenes and sesquiterpenes by vacuum distillation or cold extraction with low-proof alcohol, the following are obtained: (a) terpeneless bitter orange essential oil and (b) sesquiterpeneless bitter orange essential oil. The tincture (20% in 65 to 70% or 90% ethanol) and the fluid extract are obtained from dried peels. Also see Neroli Bigarade, Derivatives. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Flower: category 1 (no restriction on use) FDA: See below, Orange Flowers (Blossoms) Absolute FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: n/a Aroma threshold values: n/a Taste threshold values: n/a

Orange Flowers (Blossoms) Absolute CAS No.: CoE No.:

977049-65-2 136b

EEC No.: EINECS No.:

136 n/a

FEMA No.: JECFA No.:

2818 n/a

NAS No.:

2818

Description: Prepared from the petroleum ether extracted concrete of bitter orange flowers. An absolute is produced by alcohol extraction. The absolute has a very intense floral, fresh long-lasting delicate odor. Also see above, Orange Bitter. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Bitter orange blossom absolute: Category 1. Use level in ppm: nonalcoholic beverages 6, alcoholic beverages 14, ices 13, candy 51, baked goods 51, gelatin desserts 12, other 52 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.601 mg IOFI: Natural Physical-chemical characteristics: The absolute is a dark-brown or dark-orange color, somewhat viscous liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Chewing gum

Usual 1.64 2.68 2.87 2.46

Max. 4.24 9.05 4.46 4.92

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy Hard candy

Usual 0.34 0.67 1.68 32.47

Max. 0.86 1.55 3.28 32.47

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

Orange Flowers Bitter CAS No.: CoE No.:

977051-52-7 136 b

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EEC No.: EINECS No.:

136 n/a

FEMA No.: JECFA No.:

2819 n/a

NAS No.:

2819

Description: See Orange, Bitter. Consumption: Annual: 75,000.00 lb Individual: 0.06355 mg/kg/day Regulatory Status: CoE: Flowers: category 1 (no restriction on use). Use level: 100 to 2000 ppm FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.042 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.04 0.02 0.04

Max. 0.10 0.05 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 0.34 0.04

Max. 0.62 0.10

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

Orange Leaf Absolute CAS No.: CoE No.:

977091-84-1 n/a

EEC No.: EINECS No.:

136 n/a

FEMA No.: JECFA No.:

Description: See above, Orange Bitter. Consumption: Annual: 40.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.209 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.89 0.88 0.06

Max. 1.11 1.31 0.09

2820 n/a

NAS No.:

2820

Individual: 0.00003389 mg/kg/day

IOFI: Natural

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.10 0.49 0.88

Max. 0.15 0.83 1.31

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

Orange Peel CAS No.: CoE No.:

977070-86-2 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Orange Bitter. Consumption: Annual: 2,800,000.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

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FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6392

Individual: 2.3728 mg/kg/day

IOFI: Natural

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

Orange Peel Bitter Extract Refer to Curacao Peel Extract.

Orange Peel Bitter Oil Other names: Bigarade oil, Bitter orange oil; Bitter orange peel solid extract; Neroli oil, bigarade petales extra; Neroli oil, selecta; Oils, bitter orange; Oils, orange, sour; Orange bitter oil; Orange oil, bitter CAS No.: CoE No.:

68916-04-1 EEC No.: 136 a EINECS No.:

136 n/a

FEMA No.: JECFA No.:

2823 n/a

NAS No.:

2823

Description: Bitter orange peel oil can be obtained by the following methods: (a) expression of fresh fruit rinds (peel) using suitable machinery that ruptures the oil-bearing cells, followed by separation and purification by centrifugation or (b) steam distillation of peels. The quality of the product obtained by expression is quite different and considered of much higher quality than oil obtained by steam distillation. The oil has a fragrant, bitter flavor. Consumption: Annual: 8650.00 lb Individual: 0.007330 mg/kg/day Regulatory Status: CoE: Essential oil: category 3 (with limits on furocoumarins). Use levels in ppm (rind expressed oil): nonalcoholic beverages 80, alcoholic beverages 970, ices 109, candy 315, baked goods 588, gelatin desserts 320, others 1030 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 73.185 mg IOFI: Natural Specifications: (Burdock, 1997) Aldehyde content (as decylaldehyde) Evaporation residue Optical rotation

0.5-1.0%

Refractive index 1.4725-1.4755 at 20°C

2-5 % + 88° to + 96° at 25°C

Specific gravity

0.845-0.851 at 25°/25°C

Physical-chemical characteristics: Oil obtained by expression has deep yellow color. Essential oil composition: The main constituents include d-limonene, various acids, aldehydes and diesters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiment, relish Baked goods Frozen dairy

Usual Max. 68.38 105.00 4270.00 4270.00 35.00 45.00 267.70 424.00 58.69 90.26

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 87.48 137.60 1.11 7.25 20.00 23.00 259.00 259.00 220.80 305.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: With 5% sucrose and citric acid. Sweet, juicy, peely with woody citron nuances.

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ORANGE SWEET Botanical name: Citrus sinensis L. Osbeck; C. aurantium var. dulcis L. Botanical family: Rutaceae Foreign names: Orange Portugal (Fr.), Suesse Pomeranze (Ger.), Naranja dulce (Sp.), Arancio dolce (It.) Description: Sweet orange is an evergreen tree of Oriental origin, 4 to 6 m (13 to 20 ft) high. It has a cylindrical trunk, alternate leaves and odorous flowers and fruits. The fruit has a green epicarp that turns yellow on ripening; a white spongy mesocarp; and an endocarp consisting of succulent segments bearing seeds. The Mediterranean countries in which it is cultivated include Italy (Sicily, Calabria and Campania), Algeria, Tunisia, Morocco, Spain and Israel; in addition, very important production occurs in California and Florida. It has an enormous worldwide economic importance. In the various countries, cultivation is geared toward the production of (1) fruits for immediate consumption and (2) fruits to be used for the production of juices or essential oils. For this purpose the most suitable varieties have been selected. The parts used are the leaves (and small twigs), flowers, ripe fruits, small, whole, unripe, fruits, peels and juice. The oils and various derivatives from orange sweet have a mild to highly bitter, astringent flavor and a characteristic aroma. The juices are sweet and acidic or tart. Pulp juice is generally pasteurized and concentrated. Sulfur dioxide and other preservatives may be added depending on local laws. It can be distinguished commercially as turbid juice (pasteurized) or clear juice (non-pasteurized). Pasteurization serves to inactivate pectolytic enzymes in the juice that would tend to clarify the product on standing. Both types may contain pulp in varying amounts (large, medium or fine cells). Concentration is carried out in special equipment (batch, continuous, under vacuum with recovery of "supervolatiles," freezing etc.) until a volume 5 to 7 times smaller than original is obtained. A 72° Brix concentrate is usually in large demand. Derivatives: Infusion, tincture, essential oils, terpenless essential oil and soluble oil. From Peels: The tincture (20% in 70% ethanol) and the fluid extract are prepared from the dried peel. From Pulp: Juice is prepared by squeezing the pulp and filtering, using specially designed machinery. Dry residue 10 to 12%; Acidity: 1 to 2% (expressed as citric acid). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Rind: category 1 (no restriction on use) FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The antioxidants present in sweet oranges include polyphenols, flavanones, anthocyanins, hydroxycinnamic acids and ascorbic acid. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively.1 Aroma threshold values: n/a Taste threshold values: n/a 1 Akpata and Akubor. Plant Foods Hum. Nutr. 54, 353, 1999.

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Orange Oil Distilled CAS No.: CoE No.:

977091-83-0 143

EEC No.: EINECS No.:

143 n/a

FEMA No.: JECFA No.:

2821 n/a

NAS No.:

2821

Description: The volatile oil obtained by distillation from the fresh peel or juice of the fruit of C. sinesis L. Osbeck with or without the previous separation of the juice, pulp or peel. It has a characteristic odor of fresh orange peel. Also see above, Orange Sweet. Consumption: Annual: 446,030.00 lb Individual: 0.3779 mg/kg/day Regulatory Status: CoE: Rind distilled oil: category 1 (no restriction on use). Use levels in ppm: baked goods 890.5, frozen dairy 156.6, meat products 24, Condiment, relish 329.3, soft candy 1653, jam, jelly 125, sweet sauce 7500, Gelatin, pudding 890, nonalcoholic beverages 106.9, alcoholic beverages 45.24, gravies 200, hard candy 2460, chewing gum 1989 FDA: 21 CFR 146.146, 146.151, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 151.320 mg IOFI: Natural Specifications: (FCC, 1996) Between 1 and 2.5%, calculated as decyl aldehyde Angular rotation Between +94° and +99° Heavy metals Passes test (as Pb)

Between 1.471 and 1.474 at 20°C Specific gravity Between 0.840 and 0.844 Ultraviolet Not more than 0.01 absorbance

Aldehydes

Refractive index

Physical-chemical characteristics: Orange oil distilled is a colorless to pale-yellow liquid. It is soluble in most fixed oils, mineral oil and alcohol (with haze). It is insoluble in glycerin and propylene glycol. The oil may contain a suitable antioxidant. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Gelatin, pudding Gravies

Usual Max. 25.90 45.24 494.80 890.50 1989.00 1989.00 323.20 329.30 83.01 156.60 449.10 890.90 200.00 200.00

Food Category Hard candy Jam, jelly Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 2460.00 125.00 18.60 60.98 1168.00 7300.00

Max. 2460.00 125.00 24.00 106.90 1653.00 7500.00

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

Orange Oil Terpeneless Other names: Oils, orange, sweet, terpene-free; Orange oil, concentrated; Orange oil, sweet, deterpenized; Orange oil sweet terpeneless; Orange oil sweet, terpeneless; Petitgrain oil, terpeneless CAS No.: CoE No.:

68606-94-0 EEC No.: 143 EINECS No.:

Description: See above, Orange Sweet. Consumption: Annual: 58,833.33 lb

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143 n/a

FEMA No.: JECFA No.:

2822 n/a

NAS No.:

2822

Individual: 0.04985 mg/kg/day

Regulatory Status: CoE: Use level in ppm: baked goods 40.46, frozen dairy 57.21, meat products 2, condiment, relish 2, soft candy 42.59, jam, jelly 40, gelatin, puddings 52.03, nonalcoholic beverages 58.76, alcoholic beverages 42.02, hard candy 122.9, chewing gum 387.5 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.800 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual 18.88 21.60 100.00 6.61 1.00 14.08 19.75

Max. 42.02 40.61 100.00 387.50 2.00 57.21 52.03

Food Category Hard candy Jam, jelly Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 112.90 122.90 35.00 40.00 1.00 2.00 58.76 58.76 22.00 25.00 21.09 42.59

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

Orange Peel Sweet Extract CAS No.: CoE No.:

977091-82-9 EEC No.: 143 EINECS No.:

143 n/a

FEMA No.: JECFA No.:

2824 n/a

NAS No.:

2824

Description: See Orange, Sweet. Consumption: Annual: 4000.00 lb Individual: 0.003389 mg/kg/day Regulatory Status: CoE: Use levels in ppm: frozen dairy 400, soft candy 202.5, nonalcoholic beverages 140.6, alcoholic beverages 233.6, hard candy 399.5 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 18.412 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Hard candy

Usual 69.37 150.00 123.90

Max. 233.60 400.00 399.50

Food Category Nonalcoholic beverages Soft candy

Usual Max. 109.30 140.60 151.00 202.50

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

Orange Peel Sweet Oil Other names: Absolute orange flower; Absolute orange flower decoloree; Absolute orange flower from water; Absolute orange flowers; Absolute petitgrain; Citrus sinesis oil; Neat oil of sweet orange; Neroli oil; Neroli pommade; Oil of orange; Oil of sweet orange; Oil of sweet orange; Oil sweet orange; Oils, orange; Oils, orange, sweet; Orange flower absolute; Orange flower oil; Orange flower water absolute; Orange flower water, absolute; Orange

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flower, absolute; Orange leaf oil; Orange oil; Orange oil, concentrate; Orange oil sweet; Orange oil, sweet, expressed; Orange sweet oil, expressed; Sweet orange oil; Sweet orange oil, terpeneless CAS No.: CoE No.:

8008-57-9 143

EEC No.: EINECS No.:

143 n/a

FEMA No.: JECFA No.:

2825 n/a

NAS No.:

2825

Description: From leaves; Small, Whole Unripe Fruits; Twigs; and Flowers: Petitgrain oil of sweet orange can be obtained from the above by steam distillation. Its production is low because of its limited application (perfumery). From Fruit (Peels): Sweet orange essential oil is extracted from peels of partially ripened fruits in 0.4 to 0.5% yields using suitable machinery for the rupturing of the oil-bearing cells (expression). A less valuable quality of essential oil is obtained by steam distillation of peels. Sweet orange oil has a characteristic odor and typical aromatic flavor. The coldpressed sweet orange oil is obtained by expression, without the use of heat, from the fresh peel of the ripe fruit. It has a characteristic odor and taste of the outer part of fresh, sweet orange peel. Consumption: Annual: 3,619,100.00 lb Individual: 3.06703 mg/kg/day Regulatory Status: CoE: Rind expressed oil: category 1. Rind distilled oil: category 1. Use level in ppm: baked goods 853.9, frozen dairy 370.7, meat products 23, Condiment, relish 44.92, soft candy 717, Gelatin, puddings 360.5, nonalcoholic beverages 166.7, alcoholic beverages 183.1, hard candy 1930, chewing gum 3817 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.023 mg IOFI: Natural Specifications: (FCC, 1996) Assay Angular rotation

Not less than 1.2% and not more than 2.5% of aldehydes calculated as decyl aldehyde Between +94° and +99°

Heavy metals (as Pb)

Not more than 0.004%

Lead

Not more than 10 mg/kg

Refractive index Specific gravity Ultraviolet absorbance

Between 1.472 and 1.474 at 20°C Between 0.842 and 0.846 California type: not more than 0.13; Florida type: not more than 0.24

Note: The above specifications are for coldpressed oil. Physical-chemical characteristics: Sweet orange essential oil is a clear, mobile liquid, with a yellow to orange color. The cold pressed oil is miscible with dehydrated alcohol and carbon disulfide. It is soluble in glacial acetic acid. The oil may contain a suitable antioxidant. Physical-chemical characteristics of the oil vary according to origin. Essential oil compostion: The essential oil contains more than 90% limonene, in addition to aldehydes, (decylic, octylic, nonylic and dodecylic) citral acids and esters. From the raw essence of sweet orange, the terpeneless essence can be obtained by vacuum distillation (with heat), by chromatographic separation or by extraction with low-proof alcohol. By washing the oil with low-proof alcohol, one obtains the soluble essence of sweet orange with yields of 1:50, 1:100, 1:200, 1:400; the essence is used in the flavoring of carbonated beverages, syr-

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ups, liqueurs, aperitifs and other products. Orange pastes for use in carbonated beverages are prepared using terpeneless essential oil, juices, pectins and sugars (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual Max. 49.51 183.10 303.60 853.90 886.90 3817.00 34.95 44.92 107.10 370.70 75.98 360.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 451.80 20.00 70.77 293.30

Max. 20.00 1930.00 23.00 166.70 717.00

FEMA No.: JECFA No.:

NAS No.:

2826

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

Orange Peel Sweet Oil Terpeneless CAS No.: CoE No.:

977154-09-8 143

EEC No.: EINECS No.:

143 n/a

2826 n/a

Description: Various grades terpeneless and sesquiterpeneless, wax-free orange sweet oils are obtained from expressed sweet orange oils. Sweet orange oil yields a substantial amount of waxes compared to terpeneless lemon oil (see lemon oil). The oil has a sweet, but strongly aldehydic-sharp odor, not immediately reminiscent of orange peel. Consumption: Annual: 109,666.67 lb Individual: 0.09293 mg/kg/day Regulatory Status: CoE: Use level in ppm: baked goods 75.43, frozen dairy 48.22, meat products 41, processed vegetables 2.3, condiment, relish 2, soft candy 25.9, confection, frosting 75, gelatin, puddings 48.53, nonalcoholic beverages 12.44, alcoholic beverages 49.21, hard candy 356.3, chewing gum 14.83 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.730 mg IOFI: Natural Physical-chemical characteristics: The oil is a yellow liquid. This oil has a fair solubility, fresh aroma, good keeping quality and approximately 3 to 5 times the flavor strength of the natural oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Confection, frosting Frozen dairy

Usual Max. 12.74 49.21 25.12 75.43 1483.00 1483.00 1.00 2.00 25.00 75.00 12.38 48.22

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

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Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 12.48 48.53 356.00 356.30 25.50 41.00 4.99 12.44 2.00 2.30 14.32 25.90

OREGANO Botanical name: Lippia spp. (usually Lippia graveolens HBK) Botanical family: Verbenaceae Other names: Mexican oregano, Mexican sage, organum, origan CAS No.: CoE No.:

977138-70-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2827 n/a

NAS No.:

2827

Description: Mexican oregano is, for all practical purposes, organoleptically indistinguishable from the species Origanum vulgare L. or Coleus ambionica. Thus, the name oregano is a general term applying to a particular herb flavor, rather than to a particular species of plant. Oregano is a perennial herb that is either common or wild and is a vigorous grower with oval leaves on stems up to 30 in. high. It has purple flowers that appear in late summer. The part used is the leaf. Consumption: Annual: 3,983,333.33 lb Individual: 3.3757 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 328.251 mg IOFI: Natural Essential oil composition: Screening of antimicrobial activity compounds in Lippia graveolens showed that most of compounds were flavonoids mono- and dihydroxylated in the B ring.1 Volatile oil from oregano contains carvacrol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Fats, oils Gravies Meat products

Usual Max. 275.00 450.00 495.20 728.90 1235.00 3167.00 153.60 352.10 545.30 764.10 697.80 2070.00

Food Category Milk products Other grain Processed vegetables Snack food Soups

Usual 2900.00 105.20 654.80 917.30 140.10

Max. 2900.00 193.70 2084.00 1294.00 151.40

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

Oregano (other genera including Coleus, Lantana and Hyptis) CAS No.: CoE No.:

977138-69-4 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Several genera are included under this term. The important ones are as follows: Coleus ambionicus (Placranthus amboinicus) – Cuban oregano; Country borage; Spanish thyme. Lantana involucrata – (Mexican) oregano (Mexican oregano is a term also used to refer to Lippia graveolens). Hyptis pectinata – Comb hyptis. Hyptis suaveolens – Konivari; Bush tea plant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a 1 Hernandez et al. J. Ethnopharmacol. 73, 317, 2000.

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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

IOFI: Natural

ORIGANUM Botanical name: Origanum vulgare L. and other Origanum species Botanical family: Libiatae Foreign names: Origan (Fr.), Dosten (Ger.), Oregano (Sp.), Origano (It.) Description: Herbaceous plant, widespread throughout all continents; it grows wild in sunny spots or is cultivated. It reaches 30 to 80 cm (12 to 32 in.) in height and exhibits an oblique rhizome, erect flower-bearing stalks with lateral sterile stalks, opposite leaves and purple or white flowers (July to August) that form terminal spikes. The flowering tops are the only part used. Origanum has a fresh, herbaceous odor and a warm, burning flavor. The oil is obtained by steam distillation from the dried, flowering herb of various origanum species with yields of less than 1%. Confusion abounds regarding the identities of the sources of marjoram, origanum and thyme. A number of genera and species associated with these plants are identified. Details of species considered commercially important are summarized by Burdock (1997). A number of botanical sources are classified under the name “origans.” These species differ considerably in both odor and flavor characteristics. The so-called “wild marjoram” is the common herb Origanum vulgare, which is cultivated all over the world. The commercially known “oil of wild marjoram” is distilled from the plant Thymus martichina, which grows wild in the mountainous areas of central Spain. The latter, in turn, should not be confused with “Spanish origanum” (Thymus capitatus), which yields an essential oil with a high (about 50%) carvacrol content. The flavor of oregano is similar to that of majoram but slightly less sweet. Derivatives: Infusion (2%) and tincture (10% in 70% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Optical rotation Phenol content Refractive index

O. viride: l°40; O. virens: - l°24 O. viride: 45%; O. virens: 48.5% O. viride: 1.4991; O. virens: - l°24

O. viride: 0.918; O. virens: 0.92851 O. viride: 1:2; Solubility in 75% ethanol O. virens: 1:2.4 O. viride: 45%; Solubility in 80% ethanol O. virens:1:2.4 Specific gravity at 15°C

Note: In Italy the varieties O. viride and O. virens are used. Specification for these two varieties are above.

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Essential oil composition: Thymol comprises the major portion of the phenols in some varieties, while others contain mainly carvacrol. Aroma threshold values: n/a Taste threshold values: n/a

ORRIS Botanical name: Iris germanica L. (including its variety florentina Dykes) and I. Pallida Lam. Botanical family: Iridaceae Foreign names: Iris (Fr.), Iris (Ger.), Lirio (Sp.), Ireos (It.) Description: Orris is a perennial herbaceous plant that grows wild or can be cultivated. The various species are native to the Far East, but they are well acclimated to the Mediterranean regions as well. Their cultivation in Italy represents a flourishing industry. I. pallida Lam. is the best variety for extractive purposes, followed by I. germanica and I. florentina (cultivated mainly for ornamental purposes). Depending on the variety, the plant exhibits blue, deep blue, or whitish-blue veined flowers. It has an erect stem and radical leaves. It has large, horizontal, highly branched and fleshy rhizomes exhibiting a pleasant and persistent odor. The fragrance of I. pallida is most persistent. The peeled rhizomes (roots) are used after 2 years of aging. Commercial qualities include straight, twisted and knotty rhizomes. Orris has a violetlike odor with a fruity undertone. Derivatives: Fluid extract, concrete and absolute essence, resinoid and the tincture. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: γ-Irigermanal, obtained from the methanol extract of root of Iris germanica, exhibits a potent antiulcer activity.1 Orris root contains a large amount of starch, a small quantity of a crystalline, volatile substance, a brownish, soft, acrid resin and a small proportion of tannin. By distillation with water from 0.60 to 0.80% of a crystalline orris camphor floats upon the surface of the distillate, which has been found to be chiefly myristic acid (C14H28O2). Aroma threshold values: n/a Taste threshold values: n/a

Orris Concrete Liquid Oil CAS No.: CoE No.:

977086-43-3 n/a

EEC No.: EINECS No.:

241 n/a

FEMA No.: JECFA No.:

2829 n/a

NAS No.:

2829

Description: Orris butter, or orris concrete, is obtained by steam distillation of dried ground rhizomes with yields ranging between 0.2 and 0.3%. Special techniques and prolonged distillation are required. The physical-chemical constants vary, depending on the origin of the rhizomes. The concrete has a violet-like fragrance. 1 Muto et al. Yakugaku Zasshi 114, 995, 1994.

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Orris Absolute: Orris absolute is obtained by alcoholic extraction of the concrete to separate the fatty acids and their esters. It may contain from 55 to 85% ketones (irone). Orris Resinoid: The resinoid is prepared by extracting the comminuted rhizomes with yields of 2.4 to 3.3% using benzene, or 1 to 2% using petroleum ether. An absolute can be prepared from the resinoid; this contains 62 to 78% ketones (irone). Consumption: Annual: 300.00 lb Individual: 0.0002542 mg/kg/day Regulatory Status: CoE: n/a FDA: See above, Orris. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.345 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Ester value

Between 175 and 235 Between 4 and 35

Heavy metals (as Pb) Passes test Melting point Between 38° and 50°C

Physical-chemical characteristics: At room temperature, orris concrete from I. pallida Lam. is a light yellow-brown solid mass; at 40 to 50°C the product melts to a yellow or yellow-brown liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is insoluble in glycerin. Essential oil composition: The oil contains 13 to 17% ketones (sometimes more) calculated as irone 83 to 86% free or partially esterified fatty acids (e.g., myristic), terpene and sesquiterpene alcohols, aldehydes and esters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy

Usual 4.58 8.87 2.72 1.20 12.76

Max. 10.08 28.52 9.05 1.70 37.20

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 8.66 0.93 3.95 9.27

Max. 28.19 4.00 8.72 29.94

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, woody, sweet, irone-like with berry and melon nuances.

Orris Root Extract Other names: Iris; Iris absolute; Oils, orris; Orris; Orris absolute; Orris concrete; Orris concrete oil; Orris extract; Orris liquid; Orris oil; Orris oleoresin; Orris resin; Orris resinoid; Orris root extract; Orris root oil; Resinoid iris; Resinoid orris CAS No.: CoE No.:

977096-43-7 n/a

EEC No.: EINECS No.:

Description: See above, Orris. Consumption: Annual: 2216.67 lb Regulatory Status: CoE: n/a FDA: See above, Orris. FDA (other): See above, Orris. JECFA: n/a

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241 n/a

FEMA No.: JECFA No.:

2830 n/a

NAS No.:

2830

Individual: 0.001878 mg/kg/day

Trade association guidelines: FEMA PADI: 7.245 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 46.85 19.31 3.68 31.45

Max. 218.80 52.92 3.68 92.62

IOFI: Natural

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 14.25 17.90 19.89

Max. 53.88 48.37 53.22

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, sweet, floral, ionone/ironelike with berry herbal nuances.

OSMANTHUS Botanical name: Osmanthus fragrans Botanical family: Oleaceae Other names: Osmanthus fragrans lour Description: Osmanthus is an evergreen shrub or small tree, up to 3 m (10 ft) tall and 2.1 m (7 ft) wide. The apricot-scented blossom is produced at any time of the year, but particularly in the spring (September through October). The part used is the flowers. Derivatives: Flower concrete and absolute (after alcohol extraction). The enfleurage method or infusion processes have also been used. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Among the carotenoids of osmanthus are all trans-β-carotene, all trans-α-carotene and neo-β-carotene B. In addition to cis-jasmone, γ-decalactone and various δ-lactones that contribute to the flavor of osmanthus, an extensive number of ionone derivatives and theaspirane derivatives derived from carotenoids are present. Aroma threshold values: n/a Taste threshold values: n/a

Osmanthus Absolute CAS No.: CoE No.:

977103-81-3 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3750 n/a

NAS No.:

3750

Description: The flowers of O. fragrans are extracted with petroleum ether to yield a concrete, from which absolute is prepared by alcohol extraction. Also see above, Osmanthus. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

©2002 CRC Press LLC

Essential oil composition: The absolute contains (as % of volatiles) linolenic acid 17.4%, linoleic acid 8.7, palmitic acid 8.6, β-ionone, oleic acid 7.0, dihydro-β-ionone 6.4, ethyl linolenate 6.3, (+)-decan-4-olide 4.0, ethylpalmitate 3.4, ethyl linoleate 3.1, dihdro-β-inol 3.0 and others. Aroma threshold values: n/a Taste threshold values: n/a

3-OXOBUTANAL, DIMETHYL ACETAL Synonyms: Acetoacetaldehyde dimethyl acetal; Acetoacetaldehyde, 1-(dimethyl acetal) (8CI); Acetylacetaldehydedimethylacetal; Acetylacetaldehyde dimethyl acetal; 2-Butanone, 4,4-dimethoxy-(9CI); 1,1-Dimethoxy-3-butanone; 4,4-Dimethoxybutanone; 4,4-Dimethoxyoxy-2-butanone; 3-Ketobutyraldehyde dimethylacetal; 3-Oxobutanal, dimethylacetal; beta-Oxobutyraldehyde dimethyl acetal; 3-Oxobutyraldehyde dimethyl acetal CAS No.: CoE No.:

5436-21-5 n/a

EEC No.: EINECS No.:

n/a 226-605-1

FEMA No.: JECFA No.:

3381 593

NAS No.:

3381

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: 18.548 mg IOFI: Artificial Empirical Formula/MW: C6H12O3/132.16 Specifications: (JECFA, 1999) Assay Boiling point

96% (min) 178°C

Refractive index Specific gravity

1.414-1.424 0.993-0.998

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 8.00 100.00 4.00 4.00

Max. 160.00 500.00 80.00 80.00

Food Category Jam, jelly Meat products Processed vegetables Soft candy

Usual Max. 4.00 80.00 100.00 200.00 100.00 200.00 4.00 80.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Closely related materials (e.g., diethylacetal) reported in roasted cocoa.

2-OXOBUTYRIC ACID Synonyms: Butanoic acid, 2-oxo-; α-Ketobutyric acid CAS No.: CoE No.:

600-18-0 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

n/a 209-986-9

FEMA No.: JECFA No.:

3723 589

NAS No.:

3723

Description: 2-Oxobutyric acid has a sweet, brown, caramel, creamy odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.686 mg IOFI: n/a Empirical Formula/MW: C4H6O3/102.09 Specifications: (JECFA, 2000) Assay Boiling point Melting point

98% (min) 80-82°C at 16 mmHg 31-32°C

Specific gravity Solubility

1.200 (d20/4°C) Soluble in water and alcohol

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

Usual 2.00 12.00

Max. 2.00 12.00

Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer and black tea.

3-OXODECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxodecanoic acid CAS No.: CoE No.:

91052-69-6 977148-03-0 n/a

EEC No.:

n/a

FEMA No.: 3767 NAS No.: n/a

EINECS No.:

293-231-3

JECFA No.: 914

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 2 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.292 mg Empirical Formula/MW:

Individual: n/a

IOFI: Artificial

C10H17O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997) Appearance

Fatty flakes, solid

©2002 CRC Press LLC

Solubility

Soluble in fat

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

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter, milkfat and milkfat lipids.

3-OXODODECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxododecanoic acid CAS No.: CoE No.:

91052-70-9 977148-04-1 n/a

EEC No.:

n/a

FEMA No.:

EINECS No.:

293-232-9 JECFA No.:

3768

NAS No.:

n/a

915

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.292 mg Empirical Formula/MW:

Individual: n/a

IOFI: Artificial

C12H21O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997) Appearance

Fatty flakes, solid

Solubility

Soluble in fat

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

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

3-OXOHEXADECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxohexadecanoic acid CAS No.: CoE No.:

91052-71-0 977148-07-4 n/a

EEC No.:

n/a

EINECS No.:

293-233-4 JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a

©2002 CRC Press LLC

FEMA No.:

3769

NAS No.:

n/a

917

Individual: n/a

FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.585 mg Empirical Formula/MW:

IOFI: Artificial

C16H29O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997) Appearance

Fatty flakes, solid

Solubility

Soluble in fat

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

Usual 4.00

Max. 20.00

Food Category Imitation dairy

Usual 40.00

Max. 75.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

3-OXOHEXANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxohexanoic acid CAS No.: CoE No.:

91052-72-1 977148-06-3 n/a

EEC No.:

n/a

FEMA No.:

EINECS No.:

293-235-5 JECFA No.:

3770

NAS No.:

n/a

910

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.151 mg Empirical Formula/MW:

Individual: n/a

IOFI: Artificial

C6H9O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997) Appearance

Fatty flakes, solid

Solubility

Soluble in fat

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

Usual 1.00

Max. 5.00

Food Category Imitation dairy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter, milkfat and milkfat lipids.

©2002 CRC Press LLC

Usual 15.00

Max. 25.00

3-OXOOCTANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxooctanoic acid CAS No.: CoE No.:

91052-68-5 977148-05-2 n/a

EEC No.:

n/a

FEMA No.: 3771

EINECS No.:

293-230-8 JECFA No.: 911

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.292 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: Artificial

C8H13O3R (R = mono- or diglyceride) Specifications: (Burdock, 1997) Appearance

Fatty flakes, solid

Solubility

Soluble in fat

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

Usual 2.00

Max. 10.00

Food Category Imitation dairy

Usual 20.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in butter and milkfat.

2-OXOPENTANEDIOIC ACID Synonyms: 2-Ketoglutaric acid; 2-Oxoglutaric acid; 2-Oxopentanedioic acid; Pentanedoic acid, 2-oxo CAS No.: CoE No.:

328-50-7 n/a

EEC No.: EINECS No.:

n/a 206-330-3

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: 0.082450 mg Empirical Formula/MW: C5H6O5/146.10

©2002 CRC Press LLC

3891 n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Cheese Fats, oils Frozen dairy Milk products

Usual 0.50 0.40 1.00 0.50

Max. 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Processed fruits Soups

Usual 0.10 0.10 0.10

Max. 5.00 1.00 5.00

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

2-OXO-3-PHENYLPROPIONIC ACID Synonyms: 3-Phenyl-2-oxopropanoic acid; 3-Phenylpyruvic acid CAS No.: CoE No.:

156-06-9 n/a

EEC No.: EINECS No.:

n/a 205-847-1

FEMA No.: JECFA No.:

3892 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: 0.160870 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H8O3/154.24 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Breakfast cereal Cheese Chewing gum Confection, frosting Fruit ices Gelatin, pudding Hard candy Milk products

Usual 1.00 0.50 1.00 1.00 0.50 0.50 1.00 0.50

Max. 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00

Food Category Nonalcoholic beverages Other grains Processed fruits Seasonings, flavors Soft candy Sugar substitutes Sweet sauce

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

©2002 CRC Press LLC

Usual Max. 0.50 10.00 1.00 5.00 0.10 1.00 50.00 100.00 1.00 5.00 0.50 5.00 1.00 5.00

3-OXOTETRADECANOIC ACID GLYCERIDE Synonyms: Glyceryl ester of 3-oxotetradecanoic acid CAS No.: CoE No.:

91052-73-2 EEC No.: 977148-08-5 n/a EINECS No.:

n/a

FEMA No.:

3772

293-236-0

JECFA No.:

917

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.571 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: Artificial

C14H25O3R (R – mono- or diglyceride) Specifications: (Burdock, 1997) Appearance

Fatty flakes, solid

Solubility

Soluble in fat

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

Usual 4.00

Max. 10.00

Food Category Imitation dairy

Usual 25.00

Max. 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Natural occurrence: Reported found in butter and milk.

PALMAROSA Botanical name: Cymbopogon martini Stapf. Var. motia Botanical family: Gramineae Other names: East Indian geranium Foreign names: Palmarosa (Fr.), Palmarosa (Ger.), Palmarosa (Sp.), Palmarosa (It.) Description: This rose scented herbaceous plant has long stems and terminal flowering tops. It grows wild or is cultivated on a limited scale in India, Java, Seychelles and more recently on the Comores Islands and in Brazil. The wild grass usually is employed for distillation. The herb (leaves, stems and flowering tops) are the parts used. Palmarosa has a sweet, rose-like odor with a herbaceous undertone. Derivatives: Palmarosa oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Palmarosa Oil FDA: See below, Palmarosa Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

©2002 CRC Press LLC

Essential oil composition: The hexane and methanol extracts of the roots of C. martinii var. motia have been found to contain mainly fatty acids and common sterols. A new hydroxy unsaturated fatty acid, namely, 16-hydroxypentacos-14(z)-enoic acid, has also been isolated.1 Aroma threshold values: n/a Taste threshold values: n/a

Palmarosa Oil CAS No.: CoE No.:

8014-19-5 40

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2831 n/a

NAS No.:

2831

Description: The oil is obtained by steam distillation of partially dried plants harvested between September and October. It has a rose-like odor and a characteristic, herbaceous undertone. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: Herb essential oil: category 4 (with limits on estragole); use levels: nonalcoholic beverages 5.8 ppm, frozen dairy 10.0 ppm, soft candy 17 ppm, baked goods 20 ppm, alcoholic beverages 6.3 ppm, gelatin, puddings 9.2 ppm FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.696 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –2° and +3° Refractive index 1.470-1.476 at 20°C Not less than 88.0% of total alcohols Not less than 4.0% and not more Assay for esters than 18.0% of esters, calculated as geranyl acetate (C12H20O2) Heavy metals (as Pb) Passes test Assay for alcohols

Solubility in alcohol

Passes test

Specific gravity

0.879-0.892

Physical-chemical characteristics: It is a light yellow to yellow oil that is often hazy and brownish. It is soluble in most fixed oils and propylene glycol. It is soluble in mineral oil with turbidity and opalescence. It is practically insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.54 14.00 5.83

Max. 6.27 20.35 9.99

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

1 Siddiqui and Misra. Z Naturforsch. [C] 55, 843, 2000

©2002 CRC Press LLC

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.76 3.16 11.20

Max. 9.23 5.79 16.77

PALMITIC ACID Synonyms: Butter acids; Cetylic acid; Coconut oil fatty acids; Hexadecanoic acid (9CI); n-Hexadecanoic acid; n-Hexadecoic acid; Hexadecylic acid; Palmitate; Palmitic acid; Palmitic acid, pure; Pentadecanecarboxylic acid; 1-Pentadecanecarboxylic acid CAS No.: CoE No.:

57-10-3 n/a

EEC No.: EINECS No.:

14 200-312-9

FEMA No.: JECFA No.:

2832 115

NAS No.:

2832

Description: Palmitic acid is virtually odorless. It is also reported as having a slight characteristic odor and taste. It is a mixture of solid organic acids obtained from fats consisting chiefly of palmitic acid (C16H35O2) with varying amounts of stearic acid (C16H36O2). Consumption: Annual: 4533.33 lb Individual: 0.003841 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.836 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.704 mg IOFI: Nature Identical Empirical Formula/MW: C16H32O2/256.43 Specifications: (FCC, 1996) Acid value

Between 204-220

Saponification value

205-221; 1.418-1.421

Appearance

Hard, white, or faintly yellowish, somewhat glossy crystalline solid, or as a white or yellowish powder

Solubility

Practically insoluble in water; soluble in alcohol, ether, chloroform

Heavy metals (as Pb)

Not more than 10 mg/kg

Solidification point

Between 53.3 and 62°C

Iodine value

Not more than 2.0

Unsaponifiable matter

Not more than 1.5%

Residue on ignition

Not more than 0.1%

Water

Not more than 0.2%

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

Usual 2.79

Max. 2.80

Food Category Meat products

Usual 4.10

Max. 8.90

Synthesis: Obtained from fats and oils derived from edible sources. Aroma threshold values: Detection: 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, beef fat, preferments of bread, celery, cheddar cheese, bleu cheese, Roquefort cheese, other cheeses, roasted cocoa bean, cognac, country cured ham, essential oil of lemon, heated milk, essential oil of sweet orange, pork fat, potato, black tea, tomato, banana, grapefruit juice, cranberry, guava, grapes, melon, papaya, pear, raspberry, strawberry, cinnamon, ginger, saffron, milk powder, fatty fish, chicken, lamb, hop oil, beer, rum, whiskies, grape wines, peanut oil, popcorn, soybean, coconut meat, avocado, cloudberry, plums, beans, mushroom, starfruit, marjoram, fenugreek, mango, tamarind, fig, kelp, cardamom, rice, prickly pear, dill, licorice, sake, buckwheat, corn oil, malt, wort,

©2002 CRC Press LLC

roasted chicory root, lemon balm, shrimp, crab, clam, scallop, Chinese quince, pawpaw and sweet grass oil.

PANSY Botanical name: Viola tricolor L. Botanical family: Violaceae Foreign names: Pensée sauvage (Fr.), Stiefm u tterchen (Ger.), Flor de la Trinidad, Pensiamento (Sp.), Viola tricolore (It.) CAS No.: CoE No.:

977068-82-8 483

EEC No.: EINECS No.:

483 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6123

Description: This annual or perennial herb has glabrous, sometimes pubescent stems and spindle-shaped, crooked, nodose roots with several smaller fibrous roots. The lower leaves are roundish or cordate, slightly lanceolate; the upper leaves are oblong and crenate, with a long peduncle that supports the solitary auxiliary flowers exhibiting a many-colored (yellow, blue, purple) corolla. The fruits consist of dehiscent, loculicidal capsules; the fleshy seeds contain abundant amounts of albumin. The part used is the flowers. Derivatives: Decoction and infusion Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Flowers: category 5 (additional toxicological and/or chemical information is required). Use levels: Aromatized wines 0.2 g/l (max), liqueurs 0.4 g/l (max), alcoholic beverages 0.4 g/l. FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Main constituents include violanin and violaquercitrin. The latter glucoside yields quercetin, rhammose and mannose on hydrolysis. A resin, mucilages and natural gums associated with vegetal albumins and traces of methylsalicylate are also present (Burdock, 1997). Flowers are reported to contain 10 mg/g dry flower carotenoids (mainly violaxanthin 87%), anthocyanins (mainly violanin), rutin and traces of methyl salicylate. Herb is reported to contain flavonoids (0.4% whole plant) possibly including rutin and quecetin, salicylic compounds, phenolic acid and sterols (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

PAPRIKA1 Botanical name: Capsicum frutescens L., C. annum L. and similar varieties Botanical family: Solanaceae Other names: Cayenne pepper; Red pepper; Chilli pepper; Tabasco pepper; Bird pepper; Bird’s-eye-pepper CAS No.: CoE No.:

977006-45-3 n/a

1 Also see Capsicum.

©2002 CRC Press LLC

EEC No.: EINECS No.:

107 n/a

FEMA No.: JECFA No.:

2833 n/a

NAS No.:

2833

Description: Capsicum annum is a large species, which includes many varieties with which Americans are familiar including chili pepper, bell pepper, cayenne, pimento and paprika. Paprika grows in temperate climates. It is an annual, shrub-like herb, usually growing slightly less than 1 m (39 in.) in height, with a woody stem and single, white flowers located at the junction of isolated leaves. The oblong pods (fruits) exhibit varying colors – yellow to red to black. The fruits have a taste less pungent than C. frutescens, which includes Tabasco pepper and Chili pepper. It is a small shrub similar to other capsicum species native to South America, but is generally larger than C. annum. It has a 2- to 3-year life span, has greenish-yellow flowers clustered at the base of lanceolate leaves, and small, oblong, intensely red pods, 1 to 3 cm (0.4 to 1.2 in.) long. Color is the most appreciated quality in paprika. Derivatives: Fluid extract, tincture (10% in 90% ethanol, or 20% in 60% ethanol) and oleoresins (also plated onto inert carrier) Consumption: Annual: 20,500,000.00 lb Individual: 17.3728 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.340, 182.10, 582.10 FDA (other): HOC (1992) JECFA: See below, Paprika, Oleoresin Trade association guidelines: FEMA PADI: 837.378 mg IOFI: Natural Specifications: Acid-insoluble ash Moisture

< 3% < 12%

Total ash

< 10.5%

Composition: The best-known constituent accounting for the pungent flavor is decylene vanilylamide. The principal coloring in paprika is capsanthin, a coretenoid pigment, which is present in the outer, fleshy pericarp. The inner tissue and the seeds contain capsaicin contributing to the flavor and pungency. Paprika contains proteins (14.8 g/100 g), fat (13 g/100 g) and carbohydrate (55.7 g/100 g). Paprika is a rich source of vitamin A and C and contains bioflavonoids, in addition to other micronutrients. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiment, relish Cheese Fats, oils Gravies Meat products

Usual Max. 472.40 641.70 641.00 641.00 3346.00 3793.00 220.00 257.00 2381.00 6117.00 222.30 467.00 626.80 4629.00

Food Category Milk products Nonalcoholic beverages Nut products Other grain Processed vegetables Snack food Soups

Usual 328.00 1160.00 3000.00 3100.00 4655.00 2311.00 62.62

Max. 377.00 1160.00 4600.00 3100.00 9234.00 5235.00 167.90

NAS No.:

2834

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

Paprika Oleoresin Other names: Oleoresin paprika; Resins, oleo-paprika CAS No.: CoE No.:

68917-78-2 EEC No.: n/a EINECS No.:

©2002 CRC Press LLC

107 n/a

FEMA No.: JECFA No.:

2834 n/a

Description: Obtained by solvent extraction of the pods of C. annum L. with the subsequent removal of the solvent. It is evaluated only on a unit-color basis; the bulk of this material has a color value of 40,000 to 100,000. It has a characteristic odor with slight toasted richness. Consumption: Annual: 598,333.33 lb Individual: 0.5070 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: ADI: Not allocated (1989) Trade association guidelines: FEMA PADI: 66.684 mg IOFI: Natural Specifications: Appearance

Deep red to deep purplish red, somewhat viscous liquid

Color

Standardized according to label desciption

Residual solvent

Hexane, < 25 ppm

Solubility

Partly soluble in alcohol with oily separation; soluble in most fixed oils; partly soluble in water

Residual solvent < 8%

Physical-chemical characteristics: Paprika oleoresin is a deep-red, somewhat viscous liquid. It frequently occurs as a two-phase mixture. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiment, relish Fats, oils Fish products Frozen dairy Gelatin, pudding

Usual Max. 5.00 20.00 63.04 64.41 156.00 630.00 772.00 840.20 391.50 1943.00 500.00 1000.00 3.00 4.99 3.00 5.00

Food Category Gravies Meat products Nonalcoholic beverages Nut products Other grain Processed vegetables Soft candy Soups

Usual 68.89 159.30 21.97 100.00 178.50 183.20 3.99 0.00

Max. 922.20 227.60 29.99 720.00 200.00 226.80 4.99 13890.00

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

Pepper, Red CAS No.: CoE No.:

28940-30-3 EEC No.: n/a EINECS No.:

Description: See above, Paprika. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 101.22 FDA (other): HOC (1992) JECFA: n/a

©2002 CRC Press LLC

n/a n/a

FEMA No.: JECFA No.:

2849 n/a

NAS No.:

n/a

Individual: n/a

Trade association guidelines: FEMA PADI: 244.604 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Fats, oils Gravies Meat products

Usual Max. 160.30 581.20 489.60 1254.00 309.80 351.10 177.40 868.00 484.40 2262.00

IOFI: n/a

Food Category Milk products Processed vegetables Snack foods Soups

Usual 1579.00 873.90 36.00 1159.00

Max. 1579.00 1080.00 108.00 1181.00

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

PARAFFIN WAX Synonyms: Fischer-Tropsch Paraffin; Paraffin; Paraffin wax; Paraffin wax (petroleum); Paraffin waxes; Paraffin waxes and hydrocarbon waxes; Paraffin wax fume; Petroleum wax, crystalline; Poly(methylene)wax; Press aid; Synthetic paraffin wax, Fischer-Tropsch; Synthetic wax; Waxes, paraffin; Wax extract CAS No.: CoE No.:

8002-74-2 n/a

EEC No.: EINECS No.:

n/a 232-315-6

FEMA No.: JECFA No.:

3216 n/a

NAS No.:

3216

Description: A white, practically tasteless and odorless wax that is very hard at room temperature. It is soluble in hot hydrocarbon solvents. Consumption: Annual: 1,643,333.33 lb Individual: 1.3926 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.615 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Withdrawn. Including low melting point wax and intermediate-point melting wax; previous ADI “not specified.” Withdrawn because toxicological effects were observed at all dose levels (1995) Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: CnH2n + 2 Specifications: (FCC, 1996)

Appearance

Less than 0.01 at 290 nm, in dehydronaphthalene at 88°C White, hard at room temperature

Congealing point

Between 93.3 and 98.9°C

Absorptivity

Lead

Not more than 3 mg/kg

Oil content Not more than 0.5% Soluble in hot hydrocarbon Solubility solvents

Heavy metals (as Pb) Not more than 0.002%

Reported uses (ppm): n/a Synthesis: Synthesized by the Fischer-Tropsch process from carbon monoxide and hydrogen, which are catalytically converted to a mixture of paraffin hydrocarbons. The lower molecular weight fractions are removed by distillation and the residue is hydrogenated and further treated by percolation through activated charcoal. Aroma threshold values: n/a Taste threshold values: n/a

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Natural occurrence: No data found.

PARSLEY Botanical name: Petroselinum satium Hoffm. (Apium petroselinum L., Carum petroselinum Benth. and Hook.) Botanical family: Umbelliferae Other names: Rock parsley; Garden parsley Foreign names: Persil (Fr.), Petersilie (Ger.), Perejil (Sp.), Prezzelmolo (It.) CAS No.: CoE No.:

977051-58-3 n/a

EEC No.: EINECS No.:

326 n/a

FEMA No.: JECFA No.:

2835 n/a

NAS No.:

2835

Description: Parsley is an annual or biennial herb that grows wild or is cultivated throughout the Mediterranean regions, Hungary, Germany, France, Holland and the United States. The plant has spindle-shaped roots; ternately pinnate, decompound leaves with toothed, ovate leaflets; yellowish-green flowers in umbellate clusters; ovoid fruits; and carpels marked with five prominent ribs. The parts used are the leaves, flowering tops, ripe seeds and roots. Parsley has a warm, herbaceous, fresh odor and a warm, spicy aromatic, bitter taste. Derivatives: Infusions and decoctions (from roots; for pharmacological use only), oleoresin (from seeds) Consumption: Annual: 7,733,333.33 lb Individual: 6.5536 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Parsely oil comprises approximately 0.1, 0.3 and 2 to 7% of the root, leaf and fruit, respectively. The essential oils of leaves and root show approximately the same composition. Myristicin is the main component and terpenes are found in significant amounts. In contrast, the essential oil from the fruits (3 to 6%) is either dominated by myristicin (60 to 80%; mostly var. tuberosum) or apiol (70%; mostly var. foliosum). Another chemical reported present is allyl tetramethoxy benzene (55 to 75%). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Fats, oils Gravies Meat products

Usual Max. 3773.00 7511.00 4987.00 5066.00 664.90 1591.00 283.40 419.00 2072.00 4082.00

Food Category Other grain Processed vegetables Snack food Soups

Usual 426.20 14963.00 650.70 1162.00

Max. 486.60 14963.00 715.30 5085.00

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

Parsley Oleoresin CAS No.: CoE No.:

8025-95-4 n/a

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EEC No.: EINECS No.:

326 n/a

FEMA No.: JECFA No.:

2837 n/a

NAS No.:

2837

Description: Parsley leaf oleoresin and parsley seed oleoresin are obtained by solvent extraction of the dried herb and dried seeds, respectively, from Petroselinum crispum (P. Miller) Nyman ex A.W. Hill. The leaf oleoresin is a brown to green liquid, while the seed oleoresin is a deep green semiviscous liquid. Also see above, Parsley. Consumption: Annual: 2083.33 lb Individual: 0.001765 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 37.251 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 9.19 151.40 318.90 10.00 60.00

Max. 18.47 178.90 392.30 10.00 100.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual Max. 124.90 178.70 10.00 20.00 30.00 50.00 28.00 37.00

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

Parsley Oil Other names: Oil of parsley; Oils, parsley; Parsley herb oil; Parsley leaf oil; Parsley oil; Parsley seed oil CAS No.: CoE No.:

8000-68-8 n/a

EEC No.: EINECS No.:

326 n/a

FEMA No.: JECFA No.:

2836 n/a

NAS No.:

2836

Description: Parsley Seed Essential Oil: Parsley seed essential oil is obtained by steam distillation of the ripe seeds in approximately 1.5 to 3.5% yields. The oil has a warm, spicy odor with a bitter, warm, aromatic taste. Parsley Leaf Oil: Parsley leaf oil is obtained by steam distillation of leaves and flowering tops in very low yields (0.06%). This oil exhibits a much harsher, herbaceous note than the seed oil. Parsley Herb Essential Oil: Parsley herb essential oil is obtained by distilling the whole plant, excluding the root. It is a pale-yellow to greenish-yellow liquid with a pronounced herbaceous odor and a warm, bitter, slightly burning taste. Consumption: Annual: 816.67 lb Individual: 0.0006920 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.504 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Herb oil: Not more than 2; Seed oil: Not more than 4

Refractive index

Herb oil: Between 1.503 and 1.530; Seed oil: Between 1.513 and 1.522

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Angular rotation

Herb oil: Between +1° and - 9°; Seed oil: Between -4° and -10°

Heavy metals (as Pb) Passes test (both oils)

Solubility in alcohol Seed oil: Passes test

Specific gravity

Herb oil: Between 0.908 and 0.940; Seed oil: Between 1.040 and 1.080

(Part 2 of 2) Physical-chemical characteristics: Parsely herb oil: It is a yellow to light brown liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. Parsley Seed Oil: It is a more or less viscous, yellowish to yellow-amber liquid that sometimes deposits crystals on being chilled. Seed oil is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. For additional characteristics refer to Burdock (1997). Essential oil composition: Main constituents, in addition to apiole, include α-pinene, myristicin, traces of conjugated cournarins, ketones, aldehydes, a solid hydrocarbon (m.p. 69°C) and traces of phenolic compounds (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding Gravies

Usual 1.05 19.48 45.36 0.93 7.00 2.05

Max. 2.23 24.43 64.25 1.02 10.00 6.15

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 37.87 0.99 0.80 3.15 33.31

Max. 62.68 2.02 1.00 6.33 66.25

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Spicy, fresh, green herbal, vegetative and woody.

PASSION FLOWER Botanical name: Passiflora incarnata L. Botanical family: Passifloraceae Other names: Passiflora; Passion fruit; Granadilla (species with edible fruit); Maypop; Apricot vine; Water lemon; Wild passion flower Foreign names: Passiflore purpurine (Fr.), Passionsblume (Ger.), Pasionaria (Sp.), Passiflora (It.) CAS No.: CoE No.:

977001-53-8 n/a

EEC No.: EINECS No.:

321 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6124

Description: The passion flower is native to the United States and Brazil. It grows preferably in dry soils. The plant has woody, sarmentose stems covered by a grayish bark; axillary filiform tendrils; alternate, plarnate, trilobed, finely dentate leaves terminated by glandular petioles. The solitary, odorous, white flowers are borne by articulate peduncles. The flowers have 5 petals, sepals and stamens, three stigmas and a crown of filaments. The dehiscent berries (fruits) are almost spherical and contain ovate seeds covered by the aril. The parts used are the leaves and flowers. More frequently, all the branches are used, complete with leaves harvested after the appearance of the first fruits.

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Derivatives: Fluid extract, soft aqueous extract, dried extract, alcoholic extract and infusion (2%) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Main constituents include alkaloids (harmine, harmalot, harmane), flavonoids, maltol and cyanogenic glycosides. Flavonoids (2.5%) include flavone diC-glycosides, shaftoside, isovitexin isoshaptoside, vicenin, isoorientin, saponarin, lucenin and passioflorine. The passion flower also contains phenolic, fatty, palmitic, oleic, linoleic, linolenic, formic, butyric and myristic acids. Aroma threshold values: n/a Taste threshold values: n/a

Passion Flower Extract Other names: May pops; Pasiflora; Passiflora extract; Pasiflora incarnata extract; Passiflora incarnata, extract; Passiflorae incarnatae extractum; Passion flower; Passionflower; Passion vine CAS No.: CoE No.:

8057-62-3 n/a

EEC No.: EINECS No.:

n/a n/a

Description: See above, Passion Flower. Consumption: Annual: 650.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6411

Individual: 0.0005508 mg/kg/day

IOFI: Natural

PATCHOULY Botanical name: Pogostemon cablin Benth. (P. patchouli Pellet. var. suavis Hook. F) and P. heyneanus Benth. Botanical family: Labiatae Foreign names: Patchouly (Fr.), Patchouli (Ger.), Pachuli (Sp.), Patchouli (It.) Description: Patchouly is a tender aromatic herb with characteristic inferiorly hirsute leaves, slightly lobed and toothed. The true patchouly, known as tilarn wangi and dhalurn wangi, is cultivated extensively in Indonesia and Malaysia and to a minor extent, in Madagascar, Seychelles, Brazil and Paraguay. The largest market centers are, however, Penang and Singapore. In recent years P. heyneanus (a flower-bearing wild patchouly variety) has been used for distillation as well. The part used is the leaf. Patchouly has a characteristic, persistent, slightly camphoraceous odor.

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Derivatives: Concrete and absolute. Patchouly leaves also can be extracted with solvents, (benzene) yielding approximately 5 to 6% concrete. The absolute is prepared from the concrete in approximately 75 to 80% yields. The concrete and absolute do not exhibit the slight moldy note of patchouly oil; they have pronounced fixative properties. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Patchouly Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Antimutagenic flavonoids found in patchouli include 7,4'-di-O-methyleriodictyol, 7, 3',4'-tri-O-methyleriodictyol and 3,7,4'-tri-O-methylkaempferol. In addition, three flavonoids, ombuine, pachypodol and kumatakenin, were isolated and identified from the dichrolomethane fraction prepared from patchouli.1 From the n-hexane extract of P. cablin, patchouli alcohol, pogostol, stigmast-4-en-3-one, retusin and pachypodol were tested and exhibited anti-emetic effects.2 Aroma threshold values: n/a Taste threshold values: n/a

Patchouly Oil Other names: Oil, patchouli; Patchouli oil distilled; Patchouly oil CAS No.: CoE No.:

8014-09-3 n/a

EEC No.: EINECS No.:

353 n/a

FEMA No.: JECFA No.:

2838 n/a

NAS No.:

2838

Description: The oil is obtained by steam distillation of properly dried leaves in approximately 1.5 to 3.0% yields. The oil has a typical camphoraceous odor and woody undernote imparted sometimes by adulteration of the oil with gurjum balsam. The classic patchouly odor is recognizable in the high-quality oil manufactured in the Malaysian state of Johore and marketed under the name of Paxamo Special Singapore. Consumption: Annual: 131.67 lb Individual: 0.0001115 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.934 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value

< 5 (4.0 max)

Solubility

Optical rotation

48° to –65°

Specific gravity

Refractive index

1.5070-1.5150 (1.50501.5180) at 20°C

1:10 in 90% alcohol 0.950-0.975 (0.955-0.990 at 20°/20°C) at 25°/25°C

Physical-chemical characteristics: Independent of its origin, the essential oil is a slightly viscous, brown liquid. 1 Miyazawa et al. J. Agric. Food Chem. 48, 642, 2000. 2 Yang et al. Phytomedicine 6, 89, 1999.

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Essential oil composition: The main known constituents include benzaldehyde, eugenol, cinnamaldehyde, patchouly alcohol (a tricyclic alcohol, C15H260), two hydrocarbons (C15H24), and other minor unidentified components (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatin, pudding

Usual Max. 0.50 1.01 1.18 2.21 981.40 1137.00 1.06 2.12 0.58 1.14

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 758.00 758.00 0.05 0.10 0.53 1.01 1.12 2.18

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

PEACH (LEAVES) Botanical name: Prunus persica sieb et zucc. (kernels only) and Prunus persica (L.) batsch (leaves and fruit flesh) Botanical family: Rosaceae CAS No.: CoE No.:

977009-83-8 n/a

EEC No.: EINECS No.:

374 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6125

Description: Prunus persica is a moderately hardy, but quite short-lived tree. It grows up to 30 ft. tall and spreads 20 to 30 ft. Trees of this genus have attractive flowers and bark and bear finely toothed, deciduous leaves and various single stone fruit. P. persica bears solitary, pink, spring flowers. The sweet fruit, with a furrowed stone, encases a seed kernal used to obtain peach oil. The parts used are the flesh, kernel and leaves. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The laxative effect of the plant reported in the traditional system of medicine may be partially due to the cholinergic action, which was dominant over the spasmolytic component.1 Aroma threshold values: n/a Taste threshold values: n/a

Peach Kernel Extract Other names: Peach kernel oil; Oils, peach kernel CAS No.: CoE No.:

8023-98-1 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6209

Description: In addition to the commonly thought of peach flesh as a flavoring ingredient, other parts of the peach, including the kernel and leaves, are also used. Also see above, Peach (Leaves). 1 Gilani et al. J. Ethnopharmacol. 73, 87, 2000.

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Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.40 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Individual: n/a

IOFI: Natural

PEANUT STEARINE Botanical name: Arachis hypogaea L. Botanical family: Leguminosae Foreign names: Atachide (It.) CAS No.: CoE No.:

977051-59-4 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6210

Description: The peanut genus has nine species, eight of which are native to Brazil. Its leaves are abruptly pinnate; the flowers are yellow in a dense, axillary, sessile spike. The fruit or nut is really a pod, comparable with a bean pod or pea pod. The part used is the nut. Peanut stearine has a fatty odor and taste. Consumption: Annual: <1.00 lb Individual: 0.04459 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.40 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The seeds of A. hypogaea contain 40 to 50% fat, 20 to 50% protein, 10 to 20% carbohydrate. Several lectins have been isolated from peanut. Besides the abundant seed lectin (peanut agglutinin) A. hypogaea contains also small quantities of root and nodule-specific lectins. The latter lectins are reported to differ from the seed lectin. Aroma threshold values: n/a Taste threshold values: n/a

PENNYROYAL Botanical name: Hedeoma pidegioides (L.) Pers. – American pennyroyal; Mentha pulegium L. – European pennyroyal Botanical family: Labiatae Other names: American pennyroyal; Mosquito plant; Pudding grass; Squawmint Foreign names: Menthe pouliot (Fr.), Polei (Ger.), Poleo (Sp.), Menta puleggio (It.) Description: Both plants are members of the mint family and are referred to as pennyroyal. This is a herbaceous pubescent plant having characteristic thin, fusiform, fibrillose roots; numerous prostrate stems; opposite, short-petiolate, oblong or ovate, dentate leaves; pinkish flowers arranged in axillary cymose tops; ovoidal, smooth fruits. M. pulegium L. grows wild in Spain, Morocco and other Mediterranean countries. H. pulegioides (L.) Pers. belongs to

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the same botanical family, but grows exclusively in the United States. The U.S. variety yields on distillation an essential oil with a more acrid, distinct mint odor; it is also less rich in pulegone than the European essential oil. The part used is the fresh or partially dried flowering plant; Pennyroyal has an aromatic, mint-like odor and a bitter taste. Derivatives: Fluid infusion, tincture, infusion (prepared from the dried leaves) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pennyroyal Oil American FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Depending on the genus, the leaves and flowering tops yield 1 to 2% pennyroyal oil. The oil contains 80 to 96% of the cyclohexanone and pulegone.1 Other constituents of pennyroyal oil include methone, pinene, octanol, piperitenone, limonene, isomethone and acetic, butyric, salicylic and other acids. Aroma threshold values: n/a Taste threshold values: n/a

Pennyroyal Oil American Other names: Pennyroyal oil; Pennyroyal oil, European; Oil of pennyroyal; Oils, pennyroyal CAS No.: CoE No.:

8007-44-1 n/a

EEC No.: EINECS No.:

223 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: American pennyroyal essential oil is obtained from H. pulegioides by steam distillation in approximately 0.6 to 1.0% yields. It is a pale-yellow liquid with a much harsher mint-like odor, more bitter and herbaceous than the European oil. The taste is sharp, bitter and slightly burning. Consumption: Annual: 450 lb Individual: 0.0003947 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.761 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Pulegone content Refractive index

+18° to +35° 85-96% 1.4829-1.4877

Solubility Specific gravity

>1:2 in 70% ethanol 0.925-0.940 at 15°C

Physical-chemical characteristics: It is a pale-yellow to yellow, aromatic oil. Essential oil composition: The main constituents include l-alpha-pinene, l-limonene, dipentene, 1-methy-l3-cyclo-hexanone, l-menthone, d-isomenthone, acids (formic, acetic, butyric,

1 Thomassen et al. J. Pharmacol. Exptl. Ther. 253, 567, 1990.

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salicylic) and a phenol. Pulegone, the main constituent, is present in lower levels than in the European distilled oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.36 15.31 0.59 3.01

Max. 4.75 22.43 0.59 5.58

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 5.00 2.27 3.21 11.88

Max. 6.00 2.27 6.44 18.95

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

Pennyroyal Oil European Other names: Peyyroyal oil; Oils, pennyroyal, Mentha pulegium CAS No.: CoE No.:

8013-99-8 EEC No.: n/a n/a EINECS No.: n/a

FEMA No.: 2839 NAS No.: 2839 JECFA No.: n/a

Description: European pennyroyal essential oil is obtained by steam distillation of the fresh or partially dried plant (M. pulegium L.). It has a distinct, mint-like, pleasant odor and bitter, somewhat herbaceous flavor. Consumption: Annual: 1583.33 lb Individual: 0.001341 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +18° and +25°

Not less than 88.0% and not more than 96.0%, by volume, of ketones Heavy metals (as Pb) Passes test

Assay

Refractive index

Between 1.483 and 1.488 at 20°C

Solubility

One ml is soluble in 2 ml 70% alcohol

Specific gravity 0.928-0.940

Physical-chemical characteristics: The oil is a light yellow to yellow liquid. It is soluble in most fixed oils and propylene glycol. It is soluble in mineral oil with slight cloudiness. It is practically insoluble in glycerin. Essential oil composition: Its main constituents include l-alpha-pinene, l-limonene, d- pulegone, l-menthone, d-isomenthone, piperitone, menthol, 1-methyl-3-cyclohexanone, n-locten-3-ol, 1-methyl- 3-cyclohexanol and 1,1,3-trimethyl-4-cyclopentenone. Aroma threshold values: n/a Taste threshold values: n/a

ω-PENTADECALACTONE Synonyms: Angelica lactone; Exaltolide; ω-Lactone; pentadecanolide; Cyclopentadecanolide; 15-Hydroxypentadecanoic acid, lactone; 15-Hydroxypentadecanoic acid-epsilon-lac-

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tone; Muskalactone; Muskolactone; Oxacyclohexadecan-2-one (8CI)(9CI); Pentadecalactone; omega-Pentadecalactone; 2-Pentadecalone; Pentadecanoic acid, 15-hydroxy-, Elactone; Pentadecanolide; Pentadecan-15-olide; 1,15-Pentadecanolide CAS No.: CoE No.:

106-02-5 181

EEC No.: EINECS No.:

181 203-354-6

FEMA No.: JECFA No.:

2840 239

NAS No.:

2840

Description: ω-Pentadecalactone has an extraordinarily persistent, musk-like odor. Consumption: Annual: 1000.00 lb Individual: 0.0008474 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 73.2110 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.280 mg IOFI: Nature Identical Empirical Formula/MW: C15H28O2/240.38 Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White to pale-yellow solid

Assay Melting point

98% (min) 32°C

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

Usual 0.67 1.35 0.81

Max. 1.34 70.03 1.62

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.33 0.36 1.37

Max. 0.82 0.78 2.72

Synthesis: n/a Aroma threshold values: Detection: 1 to 4 ppb Taste threshold values: n/a Natural occurrence: Originally reported found in the essential oil from angelica roots.

2-PENTADECANONE Synonyms: Methyl tridecyl ketone; Pentadecan-2-one; 2-Pentadecanone CAS No.: CoE No.:

2345-28-0 11808

EEC No.: EINECS No.:

n/a 219-064-8

FEMA No.: JECFA No.:

3724 299

NAS No.:

3724

Description: 2-Pentadecone is a non-aromatic saturated ketone. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998)

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Trade association guidelines: FEMA PADI: 0.339 mg Empirical Formula/MW:

IOFI: n/a

C15H30O/226.40 Specifications: (JECFA, 2000) Acid value

5.0 (max) White to waxy mass or crystalline Appearance leaves

Boiling point

134°C at 10 mmHg

Melting point

41°C

Assay

Solubility

Soluble in alcohol, propylene glycol, oils; insoluble in water

96%

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

Usual 1.00 10.00

Max. 5.00 75.00

Food Category Frozen dairy Imitation dairy

Usual 1.00 1.00

Max. 2.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 1 to 7 ppb Taste threshold values: n/a Natural occurrence: Reported found in American cranberry, feijoa fruit, raw asparagus, ginger, wheaten bread, blue cheeses, cheddar chees, Swiss cheese, gruyere de comte cheese, heated butter, soybean, cooked traditional rice, cooked scented rice, quince, marula, strawberry, leek, fried potato, ginger, cream, butter, cooked chicken, grilled beef and fat, boiled mutton and fat, hop oil, coffee, peanut oil, soybean, coconut oil, buckwheat, endive and mate.

2,4-PENTADIENAL Synonyms: 2,4-Pentadienal (8CI)(9CI) CAS No.: CoE No.:

746-40-9 n/a

EEC No.: EINECS No.:

4200 n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.255 mg Empirical Formula/MW:

3217 n/a

NAS No.:

3217

Individual: 0.00000263 mg/kg/day

IOFI: Nature Identical

C5H6O/82.09 Specifications: (Burdock, 1997) Boiling point

cis- 20-30°C at 10 mmHg; trans-30°C at 10 mmHg

Refractive index

cis- 1.5115 at 19°C; trans1.5185-1.5190 at 19°C

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

Usual 2.00

Max. 4.00

Food Category Gelatin, pudding

Usual 2.00

Max. 4.00

(Part 1 of 2)

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

Usual 6.50 3.50

Max. 13.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.25 6.50

Max. 2.50 13.00

(Part 2 of 2) Synthesis: Can be synthesized from 2-ethoxy-∆3-dihydropyrone and phosphoric acid; and cis- and trans-isomers can be prepared from the corresponding penta-2,4-dien-1-ol (cis- or trans-form) in methylene chloride in the presence of manganese dioxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raw and roasted peanut.

2,3-PENTANEDIONE Synonyms: Acetyl propionyl; Acetylpropionyl; Acetyl propionyl; 2,3-Pentadione; Pentane2,3-dione; 2,3-Pentanedione (8CI)(9CI) CAS No.: CoE No.:

600-14-6 n/a

EEC No.: EINECS No.:

2039 209-984-8

FEMA No.: JECFA No.:

2841 410

NAS No.:

2841

Description: 2,3-Pentanedione has a somewhat sweet odor similar to quinone. This compound has a penetrating, buttery taste on dilution. Consumption: Annual: 1550.00 lb Individual: 0.001313 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 1.591 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12 Specifications: (FCC, 1996) Appearance

Yellow to yellow-green liquid

Refractive index

Assay

93% of C5H8O2

Solubility

Boiling point

108°C

Specific gravity

1.402-1.406 Miscible in alcohol, propylene glycol, fixed oils; insoluble in water, glycerin; 1:3 in 50% alcohol 0.852-0.862

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

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Usual 0.62 4.67 11.60 0.04 4.44 3.70

Max. 1.12 10.69 11.60 0.04 9.70 8.45

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

Usual 0.20 40.39 4.40 1.06 4.50 0.30

Max. 0.40 58.25 5.72 1.58 10.98 0.60

Synthesis: By oxidation of methyl propyl ketone with excess NaNO2 and diluted HCl in the presence of hydroxylamine hydrochloride under a nitrogen blanket. Aroma threshold values: Detection: 20 ppb Taste threshold values: n/a Natural occurrence: Identified in the essential oil of Finnish pine. Also reported found in peach, wheaten bread, yogurt, cocoa, coffee, back tea, roasted barley, roasted filbert, roasted peanut, soybean, malt, peated malt, chayote, peas, cooked potato, tomato, butter, yogurt, boiled egg, fatty fish, cooked chicken and fat, cooked beef and pork, pork liver, beer, cognac, rum, whiskies, grape wines, cocoa, potato chips, passion fruit, mango, beans, macadamia nut, tamarind, sweet potato, pumpkin, sweet corn, shrimp, oyster, okra, clam, mate and soursop.

2-PENTANETHIOL Synonyms: sec-Amylmercaptan; 2-Mercaptopentane; 1-Methyltbutanethiol; 2-Pentyl mercaptan CAS No.: CoE No.:

2084-19-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3792 514

NAS No.:

n/a

Description: 2-Pentanethiol has an unpleasant odor and is sulfuraceous and gassy. Consumption: Annual: 70.00 lb Individual: 0.00004 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998) Trade association guidelines: FEMA PADI: 0.014185 mg IOFI: n/a Empirical Formula/MW: C5H12S/104.2 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

97%; +2.4% 3-pentanethiol

Solubility

Boiling point

113°C

Specific gravity

1.442-1.452 Slightly soluble in water; soluble in alcohol 0.831 (d20/4°)

Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiment, relish Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatin, pudding

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Usual 0.01 0.06 0.02 0.001 0.01 0.02 0.02 0.005 0.02 0.02 0.005 0.01

Max. 0.03 0.10 0.05 0.01 0.10 0.10 0.10 0.02 0.06 0.04 0.05 0.05

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jam, jelly Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups Sweet sauce

Usual 0.005 0.03 0.02 0.005 0.005 0.005 0.001 0.02 0.01 0.05 0.001 0.01

Max. 0.05 0.10 0.06 0.05 0.05 0.05 0.01 0.04 0.05 0.10 0.01 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava and yellow passion fruit.

2-PENTANOL Synonyms: Methyl n-propyl carbinol; sec-n-Amyl alcohol CAS No.: CoE No.:

6032-29-7 11696

EEC No.: EINECS No.:

4201 227-907-6

FEMA No.: JECFA No.:

3316 280

NAS No.:

3316

Description: 2-Pentanol has a mild green, fusel oil odor. This compound is also reported as having a winey, ethereal odor. Consumption: Annual: 0.67 lb Individual: 0.00000056 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998) Trade association guidelines: FEMA PADI: 0.585 mg IOFI: Nature Identical Empirical Formula/MW: C5H12O/88.15 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Assay

97.7% (min)

Boiling point Optical rotation

118-119°C d +13.9 at 20°C; l +13.4 at 15°C

Refractive index 1.403-1.409 at 20°C Very soluble in water; Solubility soluble in alcohol, ether Specific gravity 0.802-0.808

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

Usual 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00

Food Category Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual Max. 2.00 2.00 10.00 30.00 10.00 100.00 2.00 2.00

Synthesis: By catalytic reduction of methyl n-propyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in banana, Satsuma mandarin peel oil, peach, raw asparagus, vinegar, wheaten bread, cheddar cheese, Swiss cheese, other cheeses, roasted barley, roasted filbert, roasted peanut, plum brandy, bourbon vanilla, Chinese quince, apple, orange juice, bilberry, cranberry, guava, grapes, melon, papaya, pineapple, strawberry, ginger, butter, chicken fat, hop oil, beer, cognac, Scotch whiskey, rum, cider, red wine, cocoa, tea, oats, honey, soybean, coconut meat, passion fruit, beans, mushroom, starfruit, mango, malt, mountain papaya, endive, shrimp, naranjilla fruit and Cape gooseberry.

©2002 CRC Press LLC

2-PENTANONE Synonyms: Ethylacetone; Ethyl acetone; Ketones; Methylpropyl ketone; Methyl propyl ketone; Methyl propyl ketone Methyl n-propyl ketone; 2-Pentanone (8CI)(9CI); Pentan2-one CAS No.: CoE No.:

108-87-9 754

EEC No.: EINECS No.:

754 n/a

FEMA No.: JECFA No.:

2842 279

NAS No.:

2842

Description: 2-Pentanone has a wine, acetone-like, characteristic odor. Consumption: Annual: 816.67 lb Individual: 0.0006290 mg/kg/day Regulatory Status: CoE: Approved. Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluated toxicologically and considered for specification (1998) Trade association guidelines: FEMA PADI: 5.166 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value Appearance Assay

2.0 (max) Colorless mobile liquid 95% of C5H10O

Boiling point Solubility Specific gravity

102°C 1:1 in 95% alcohol 0.801-0.802

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

Usual 25.94 0.20 13.02 15.41

Max. 48.99 0.40 20.15 23.97

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 8.01 2.00 20.83

Max. 12.18 4.00 33.92

Synthesis: By dry distillation of a mixture consisting of calcium acetate and calcium butyrate; also by oxidation of sodium or ammonium n-caproate with H2O2. Aroma threshold values: Detection: 70 ppb Taste threshold values: Taste characteristics at 25 ppm: Sweet, fruity and banana-like with a fermented nuance. Natural occurrence: Reported found in wood spirit; also present in Ananas sativus; a few banana species, grape vines and some citrus fruits. Also reported found in over 120 foods and beverages including fresh apple, papaya, fresh blackberry, vinegar, wheaten bread, other types of bread, Swiss cheese, Camembert cheese, other cheeses, white wine, unprocessed rice, water yam, apricot, orange juice, guava, grapes, pear, pineapple, strawberry, asparagus, carrot, celery, peas, tomato, butter, yogurt, cream, milk powder, buttermilk, boiled egg, caviar, raw fish, cooked chicken and beef, pork fat, pork liver, hop oil, beer, cognac, rum, bourbon whiskey, white wine, cocoa, coffee, roasted filberts and peanuts, peanut oil, potato chips, oat flakes, honey, soybean, passion fruit, plum, beans, mushroom, starfruit, trassi, mango, globe artichoke, rice, soursop, malt, loquat, endive, shrimp, crab, lamb’s lettuce and Cape gooseberry.

©2002 CRC Press LLC

2-PENTENAL Synonyms: 2-Ethylacrylic aldehyde; gamma-Methylcrotonaldehyde; 2-Pentenal (8CI) (9CI); Pent-2-enal CAS No.: CoE No.:

764-39-6 n/a

EEC No.: EINECS No.:

n/a 212-120-2

FEMA No.: JECFA No.:

3218 n/a

NAS No.:

3218

Description: 2-Pentenal has a pungent, green, apple, orange, tomato odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.321 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O/84.11 Specifications: (Burdock, 1997) Boiling point Refractive index

124°C; 56°C at 65 mmHg 1.4439 at 21°C

Specific gravity

0.8532 at 21°C

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

Usual 2.00 7.08 3.70

Max. 4.00 13.47 7.19

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.32 1.01 6.50

Max. 4.44 2.02 12.90

Synthesis: By treating β-phenoxyacrolein with secondary amines, Grignard reagent and active methylene compounds; by heating 1-ethoxy-1,3-pentadiene with H3PO4 at 80°C; from cis- and trans-but-2-ene-1,4-diol and SOCl2, followed by treatment of the chloroalcohol with methyl magnesium bromide and final oxidation with MnO2. Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 20 ppm: Green, waxy and fruity. Natural occurrence: Reported found in aqueous orange essence (trans-form); as a flavor component in cognac oil, in Chrysocoris stolli, in tomato aroma, in the autooxidation of cod liver oil, in peas, as a flavoring component of reverted soy bean oil, in salmon oil, in potato chips during storage, in butterfat fishy flavor. Also reported found in strawberry, cooked potato, wheat bread, Parmesan cheese, butter, caviar, fatty fish, cooked beef, tea, peanuts, peas, trassi, mango, raspberry, pumpkin, bourbon vanilla, oysters and loganberry.

4-PENTENOIC ACID Synonyms: Allyl acetate; Allylacetic acid; 4 PA; 4-Pentenoic acid (8CI)(9CI); Pent-4-enoic acid; delta 4-Pentenoic acid CAS No.: CoE No.:

591-80-0 2004

©2002 CRC Press LLC

EEC No.: EINECS No.:

2004 209-732-7

FEMA No.: JECFA No.:

2843 314

NAS No.:

2843

Description: 4-Pentenoic acid has a sour, caramellic flavor with sweet aftertaste. It has an acrid flavor and odor at high levels. Consumption: Annual: 55.00 lb Individual: 0.00004661 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: No safety concern at current level of intake (1998) Trade association guidelines: FEMA PADI: 1.242 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay

97% (min)

Solubility

Boiling point

188-189°C

Specific gravity

1.425-1.431 Slightly soluble in water; soluble in alcohol, ether 970-990 at 20°C

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

Usual 5.43 0.20 5.12

Max. 15.02 2.00 14.60

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.52 2.06 6.15

Max. 15.00 5.80 15.90

Synthesis: By decarboxylation via heating allylmalonic acid; or from the corresponding ethyl ester prepared by boiling ethyl 4-chloro-n-valerate in quinoline. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

1-PENTEN-3-OL Synonyms: Ethyl vinyl carbinol; Pent-1-en-3-ol; 1-Penten-3-ol (8CI)(9CI) CAS No.: CoE No.:

616-25-1 n/a

EEC No.: EINECS No.:

4025 210-472-1

FEMA No.: JECFA No.:

3584 n/a

NAS No.:

3584

Description: 1-Penten-3-ol has a bitter, mild green odor. Consumption: Annual: 566.67 lb Individual: 0.00004802 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.101 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance

Liquid

Refractive index

Boiling point

114°C; 32°C at 15 mmHg

Solubility

Optical rotation

+15.5° (d, in methanol); -7.1° (l, in methanol)

Specific gravity

1.4223 at 25°C Sparingly soluble in water; miscible with alcohol and ether 0.8344 at 25°C

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

Usual 1.00 5.75 1.75

Max. 2.00 8.75 4.25

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.75 1.80 2.00

Max. 4.25 3.50 5.00

Synthesis: By prolonged contact of 1-chloro-2-pentene with NaOH solution. Aroma threshold values: Detection: 400 ppb Taste threshold values: Taste characteristics at 15 ppm: Green vegetable and fruity. Natural occurrence: Reported found in over 100 foods and beverages including orange; strawberry, banana, orange peel oil, raspberry, raw asparagus, shallot, crispbread, smoked fatty fish, red wine, black tea, partially fermented tea, roasted peanut, soybean, scallop, tomato, apricot, tangerine juice, bilberry, other berries, guava, melon, papaya, cabbage, kohlrabi, peas, cooked potato, ginger, tomato, spearmint oil, Scotch spearmint oil, mustard, wheat and rye bread, Parmesan cheese, boiled egg, cooked fish, fish oil, roasted chicken, cooked beef, pork fat, hop oil, beer, olive, beans, mango, starfruit, dill herb, lovage leaf, laurel, malt, kiwifruit, endive, shrimp, oyster, nectarine, okra, clam, Cape gooseberry and mate.

1-PENTEN-3-ONE Synonyms: Ethylvinyl ketone; Ethyl vinyl ketone; Ketone, ethyl vinyl; 1-Penten-3-one (8CI)(9CI); Propionyl ethylene CAS No.: CoE No.:

1629-58-9 n/a

EEC No.: EINECS No.:

n/a 216-624-3

FEMA No.: JECFA No.:

3382 n/a

NAS No.:

3382

Description: 1-Penten-3-one has a powerful, penetrating odor. This compound is also reported as having pungent, mustard odor. It polymerizes readily with heat or in the presence of alkali. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.008 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O/84.04 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Insoluble in water; soluble in most organic solvents

(Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) 68-70°C at 200 mmHg; 38°C at 60 mmHg; 31°C at 47 mmHg Refractive index 1.4223 at 25°C Boiling point

Specific gravity

0.8468 at 20°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 0.03 0.01 0.01 0.15

Max. 0.03 0.01 0.05 0.08

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.005 0.01 0.28

Max. 0.005 0.50 0.30

Synthesis: By reacting ethylene with a mixture of propionyl chloride, aluminum trichloride and carbon disulfide. Aroma threshold values: Detection: 1 to 13 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, orange peel oil, grapefruit juice, peach, fish oil, chicken fat, black tea, soybean, defatted soybean, lovage leaf, endive, oysters, clam, boiled and cooked beef, kiwifruit, guava, grapes, tomato, butter and mate.

3-PENTEN-2-ONE Synonyms: Ethylidene acetone; Methyl propenyl ketone; Methyl 1-propenyl ketone; 2-Oxo3-pentene; 3-Penten-2-one (8CI)(9CI); Pent-3-en-2-one CAS No.: CoE No.:

625-33-2 666

EEC No.: EINECS No.:

666 210-888-3

FEMA No.: JECFA No.:

3417 n/a

NAS No.:

3417

Description: 3-Penten-2-one has a fruity odor becoming pungent on storage. Consumption: Annual: <1.00 lb Individual: 0.0000807 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.992 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O/84.31 Specifications: (Burdock, 1997) Appearance Colorless liquid Boiling point 122°C

Refractive index Specific gravity

1.435 at 20°C 0.861 at 15°C; 0.8624 at 20°C

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

Usual 4.00 2.00 2.00 4.00

Max. 4.00 2.00 2.00 4.00

Food Category Milk products Nonalcoholic beverages Soft candy

Synthesis: From 4-hydroxy-pentan-2-one refluxed with oxalic acid.

©2002 CRC Press LLC

Usual 1.00 2.00 4.00

Max. 1.00 2.00 4.00

Aroma threshold values: Detection: 1.5 ppb Taste threshold values: Taste characteristics at 10 ppm: Musty, stale water and phenolic with a fishy and shellfish nuance. Natural occurrence: Reported found among the volatile components of roasted peanuts; also in cranberry, bilberry, rum, cocoa, coffee, tea, roasted filberts, roasted peanuts, potato chips, lingonberry, strawberry fruit and jam, tomato, wheat bread, Parmesan cheese, yogurt, fatty fish, passion fruit, beans, mango, tamarind, rice, bourbon vanilla, endive, shrimp and buckwheat.

2-PENTYL-1-BUTEN-3-ONE Synonyms: 3-Methyleneoctan-2-one; 3-Methylene-2-octanone; 2-Octanone, 3-methylene- (9CI); 2-Pentyl-1-buten-3-one; 2-Octanoic acid, 3-methyleneCAS No.: CoE No.:

63759-55-7 EEC No.: n/a EINECS No.:

2099 264-448-0

FEMA No.: JECFA No.:

Consumption: Annual: 26.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000 mg Empirical Formula/MW:

3725 n/a

NAS No.:

3725

Individual: 0.00002259 mg/kg/day

IOFI: Nature Identical

C9H16O/140.22 Specifications: (Burdock, 1997) Appearance Assay Boiling point

pale-yellow liquid 95.9%; 3:1% 1-nonen-3-one; 6.7% 3-methylene-2-heptanone 81°C at 31 mmHg

Refractive index Solubility

1.44 at 20°C Insoluble in water; soluble in fats

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiment, relish Egg products Imitation dairy

Usual 0.002 0.002 0.001 0.002 0.002

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

©2002 CRC Press LLC

Max. 0.01 0.01 0.005 0.01 0.01

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.001 0.001 0.002 0.002

Max. 0.01 0.10 0.01 0.01

2-PENTYL BUTYRATE Synonyms: Butanoic acid, 1-methylbutyl ester; Isopentyl butyrate; 1-Methylbutyl butanoate; 2-Pentyl butanoate CAS No.: CoE No.:

60415-61-4 EEC No.: n/a EINECS No.:

n/a 262-226-8

FEMA No.: JECFA No.:

3893 n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.9850 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H18O2/158.24 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Hard candy

Usual 2.00 50.00 5.00

Max. 20.00 100.00 50.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages

Usual 5.00 5.00 1.00

Max. 20.00 50.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in banana, purple passion fruit and strawberry.

2-PENTYLFURAN Synonyms: 2-Amylfuran; Furan, 2-pentyl- (8CI)(9CI); 2-Pentylfuran; 2-n-Pentylfuran CAS No.: CoE No.:

3777-69-3 EEC No.: 67874-72-0 n/a EINECS No.:

n/a

FEMA No.:

3317

267-500-0

JECFA No.:

n/a

NAS No.:

3317

Description: 2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor. Consumption: Annual: <1.00 lb Individual: 0.00000043 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.486 mg IOFI: Nature Identical Empirical Formula/MW: C9H14O/138.08

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Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 57-59°C at 10 mmHg

Refractive index Specific gravity

0.8837 at 23°C 0.14462

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies Hard candy

Usual 3.00 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00 3.00

Food Category Meat products Milk products Other grain Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.00 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00 3.00 3.00

Synthesis: From 2-furyl-1-pentene by catalytic reduction with Raney-Ni. Aroma threshold values: Detection: 6 ppb Taste threshold values: Taste characteristics at 15 ppm: Green, waxy with a cooked caramellic nuance. Natural occurrence: Reported found in over 100 food and beverages including coffee, roasted filberts, many berries, currants, guava, grapes, melon, asparagus, cabbage, kohlrabi, celery, cucumber, potato, tomato, Scotch spearmint oil, parsley, breads, yogurt, butter, boiled egg, fish, fish oil, cooked meats, cocoa, coffee, tea, roasted peanuts, pecan, popcorn, potato chips, oats, soybean, avocado, prunes, mushroom, sesame seed oil, mango, cauliflower, broccoli, walnut, fig, coriander seed, rice, sweet potato, calamus, licorice, buckwheat, sweet corn, malt, wort, cassava, endive, clary sage, shrimp, nectarines, okra, crab, clam, anise hyssop, mate, Roman chamomile oil, angelica root oil and mastic gum oil.

PENTYL-2-FURYL KETONE Synonyms: 2-Hexanoylfuran; 1-(2-Furyl-1-hexanone); 1-(2-Furanyl)-1-hexanone; 1-(2Furyl)hexanone; 1-(2-Furyl)-1-hexanone; 1-Hexanone, 1-(2-furanyl)-(9CI); Pentyl 2furyl ketone CAS No.: CoE No.:

14360-50-0 EEC No.: n/a EINECS No.:

n/a 238-333-0

FEMA No.: JECFA No.:

3418 n/a

NAS No.:

3418

Description: Pentyl-2-furyl ketone has an apricot, peach odor. Consumption: Annual: <1.00 lb Individual: 0.0001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.031 mgIOFI: Artificial Empirical Formula/MW: C10H14O2/166

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

Usual 0.15 0.15 0.05

Max. 0.15 0.15 0.05

Food Category Gelatin, pudding Milk products Nonalcoholic beverages

Usual 0.10 0.05 0.05

Max. 0.10 0.05 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, fruity, green, waxy and beany. Natural occurrence: Not reported found in nature.

2-PENTYLPYRIDINE Synonyms: 2-Amyl pyridine; 2-Pentylpyridine; 2-n-Pentylpyridine; Pyridine, 2-pentyl(8CI)(9CI) CAS No.: CoE No.:

2294-76-0 n/a

EEC No.: EINECS No.:

n/a 218-937-0

FEMA No.: JECFA No.:

Description: 2-Pentylpyridine has a tallowy-like odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.150 mg Empirical Formula/MW:

3383 n/a

NAS No.:

3383

Individual: 0.00000026 mg/kg/day

IOFI: Nature Identical

C10H15N/149.23 Specifications: (Burdock, 1997) Boiling point Refractive index

82.5-84.5°C at 8-9 mmHg; 102-107°C 1.4834 at 20°C

Specific gravity

1.4834 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy

Usual 1.00 0.40 0.10

Max. 1.00 0.40 0.10

Food Category Gelatin, pudding Soft candy Soups

Usual 0.10 0.50 0.05

Max. 0.10 0.50 0.05

Synthesis: By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine. Aroma threshold values: Detection: 0.6 ppb Taste threshold values: n/a Natural occurrence: Reported as occurring in shallow-fried beef and as a steam-volatile component in roasted Spanish peanut. Also reported found in bell pepper, black sesame seeds, roast turkey, fried chicken, fried beef, lamb fat, roasted filberts, toasted oats and coriander seed.

©2002 CRC Press LLC

PEPPER, BLACK1 Botanical name: Piper nigrum L. Botanical family: Piperaceae Foreign names: Poivre (Fr.), Pfeffer (Ger.), Pimienta (Sp.), Pepe (It.) CAS No.: CoE No.:

977051-62-9 n/a

EEC No.: EINECS No.:

347 n/a

FEMA No.: JECFA No.:

2844 n/a

NAS No.:

2844

Description: P. nigrum is a perennial vine native to southern India. It is cultivated in India, the Sunda Islands, Madagascar and the Comoro Islands. The plant exhibits a thick, branched stalk; alternate, spear-shaped leaves; sessile flowers arranged in spikes opposite the leaves; and round berries that turn from green to dark red on ripening. The best-known commercial qualities of pepper include Malabar and Lampong. Whole dried berries, consisting of the epicarp, mesocarp and endocarp, yield black pepper. Berries stripped of the epicarp and the outer portion of the mesocarp (by manual or mechanical maceration) yield white pepper. The dried berry contains the aroma distributed as follows: the epicarp contains the resinous fraction consisting of chavicin and the outer portion of the mesocarp contains the essential oil. Therefore, black pepper yields an essential oil and oleoresin, while white pepper is used only as a spice. Black pepper retains both the odor and flavor characteristics of pepper, while white pepper retains only the sharp, piquant flavor due to piperine. The part used are the berries, which are harvested at the onset of ripeneng. Black pepper has a pungent, characteristic odor most apparent when dried, whole berries are freshly ground; the flavor is sharp and burning. White pepper has a little odor, but the flavor is unusually sharp, biting and burning. Derivatives: The oleoresin is obtained by solvent extraction of dried, unripe berries with subsequent removal of the solvent. Consumption: Annual: 32,333,333.33 lb Individual: 27.4011 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 278.619 mg IOFI: Natural Composition: Piperine, [1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4, pentadienyl) piperidine], is a pungent alkaloid present in P. nigrum L. The dried, unripe fruit of P. nigrum L. contains volatile oil, 5 to 9% piperine, piperidine, chavicin, fat, proteins and resin. The principal alkaloids of black pepper are piperine (6 to 11%) and chavicine (0.8%). Pepper also contains piperet-tine; myristicin various mono- and sesquiterpene hydrocarbons, and oxygenated compounds. In addition, pepper contains small amounts of safrole (100 ppm) and tannins (300 ppm). The volatile oil contributes to the aroma of black pepper, while the non-volatile constituents, mostly piperine, are the source of its pungency. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese

Usual Max. 298.20 1064.00 374.00 374.00 264.00 666.00

Food Category Milk products Nonalcoholic beverages Processed vegetables

Usual Max. 322.00 521.00 30.00 30.00 523.30 1037.00

(Part 1 of 2) 1 Also see Pepper White. Although white pepper and black pepper are obtained from the same species of P. nigrum,

they are considered separately by FDA and FEMA with separate CAS number and FEMA number.

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiment, relish Fats, oils Gravies Meat products

Usual Max. 622.30 1330.00 1927.00 3867.00 205.70 486.90 626.70 3010.00

Food Category Snack food Soft candy Soups

Usual Max. 841.30 894.80 0.00 586.00 2412.00 2500.00

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Pepper Black Oil Other names: Black pepper oil; Pepper oil; Pepper oil black, Pepper oil, black; Pepper oleoresin black; Pepper resin black; Oil of pepper; Oil pepper black; Oil, black pepper. CAS No.: CoE No.:

8006-82-4 n/a

EEC No.: EINECS No.:

347 n/a

FEMA No.: JECFA No.:

2845 n/a

NAS No.:

2845

Description: Obtained by steam distillation of dried, unripe fruit. The yield ranges between 1 and 2.6%. Pepper essential oil has a characteristic odor of pepper and a relatively mild taste. Consumption: Annual: 8,383.33 lb Individual: 0.007104 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 19.557 mg IOFI: Natural Specifications: (FCC, 1996) Heavy metals (as Pb)

Passes test

Specific gravity

Between 1.479 and 1.488 at 20°C Solubility in alcohol Passes test Refractive index

Between 0.864 and 0.884

Specific rotation Between +1° and –33.5°

Physical-chemical characteristics: It is an almost colorless to slightly greenish liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is sparingly soluble in glycerin. Essential oil composition: The main constituents of the oil include alpha- and beta-pinene, beta-caryophyllene, l-limonene, d-hydrocarveol, piperidine and piperine. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 19.34 19.27 34.04 28.90 16.82

Max. 22.32 24.69 65.16 33.84 18.89

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual Max. 170.30 206.40 9.68 11.70 2.00 3.00 9.83 11.99 10.00 20.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Fresh, ground black pepper, herbal and woody with a clean, biting spicy nuance.

©2002 CRC Press LLC

Pepper Black Oleoresin CAS No.: CoE No.:

8002-56-0 n/a

EEC No.: EINECS No.:

347 n/a

FEMA No.: JECFA No.:

2846 n/a

NAS No.:

2846

Description: Different types of pepper black oleoresins are obtained by solvent extraction of the crushed, dried, not fully ripe fruits of P. nigrum as a dark green mass. The odor of the oleoresin is similar to that of natural spice. Consumption: Annual: 321,666.67 lb Individual: 0.2725 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 98.232 mg IOFI: Natural Physical-chemical characteristics: The oleoresin is usually very dark green or brownish green. On standing it separates as a viscous clear dark green oil on the top and a lower crystalline layer. It may appear as a homogenous emulsion if examined shortly after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of the chlorophyll. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy

Usual Max. 670.00 1600.00 180.00 370.00 10.00 20.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 47.00 230.00 7.50 15.00 0.50 1.00

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

PEPPER, WHITE1 Botanical name: Piper nigrum L. Botanical family: Piperaceae Foreign names: Poivre (Fr.), Pfeffer (Ger.), Pimienta (Sp.), Pepe (It.) CAS No.: CoE No.:

977051-63-0 n/a

EEC No.: EINECS No.:

345 n/a

FEMA No.: JECFA No.:

2850 n/a

NAS No.:

2850

Description: To obtain white pepper, the berries are allowed to ripen before harvesting and the outer shell is removed leaving a grayish-white kernel. Fully ripened pepper berries, yellow to red in color, are harvested to prepare white pepper. Berries are separated from the stalk, placed into jute bags and soaked in fresh running water to remove the pericarp. This process of retting takes about two weeks. Thereafter the berries are washed several times in rattan baskets to remove the stalks and the pericarp before sun-drying for two to three days. For other details of description see above, Pepper black. Derivatives: The oleoresin is obtained by solvent extraction of grayish-white kernel of ripe berries with subsequent removal of the solvent. Consumption: Annual: 6,650,000.00 lb Individual: 5.6355 mg/kg/day 1 Also see Pepper Black. Although white pepper and black pepper are obtained from the same species of P. nigrum,

they are considered separately by FDA and FEMA with separate CAS numbers and FEMA numbers.

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 152.153 mg IOFI: Natural Composition: Coumaperine has been isolated from white pepper as a naturally occurring antioxidative agent. The sharp taste of pepper is due to the presence of about 6 to 8% of the weak alkaloid piperine (C17H19NO3), which in substance is almost tasteless, but develops its sharp taste when in solution. White pepper seems to contain even more piperine than black. The sharp taste of the fresh fruit is produced by the piperine being dissolved in the essential oil; old fruits taste less sharp owing to partial resinification of the essential oil and consequent partial crystallization of piperine. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiment, relish Fats, oils Gravies Meat products

Usual Max. 173.80 201.30 1200.00 2100.00 363.50 416.20 769.50 1489.00 201.00 203.30 666.40 3679.00

Food Category Nonalcoholic beverages Nut products Other grain Processed vegetables Snack food Soups

Usual 50.00 3877.00 1.61 166.00 24.00 217.90

Max. 100.00 4200.00 1.61 324.50 24.00 302.40

FEMA No.: JECFA No.:

NAS No.:

2851

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

Pepper White Oil CAS No.: CoE No.:

977018-20-4 n/a

EEC No.: EINECS No.:

345 n/a

2851 n/a

Description: See above, Pepper White and Pepper Black Oil. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.404 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Fats, oils Frozen dairy

Usual 15.00 8.80 53.00 63.25 26.00

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

©2002 CRC Press LLC

Max. 19.00 12.82 58.00 63.25 30.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 13.00 5.42 7.00 9.00

Max. 15.00 10.79 9.00 11.00

Pepper White Oleoresin CAS No.: CoE No.:

977018-21-5 n/a

EEC No.: EINECS No.:

345 n/a

FEMA No.: JECFA No.:

2852 n/a

NAS No.:

2852

Description: See above, Pepper White as well Pepper Black Oleoresin. Consumption: Annual: 1.00 lb Individual: 0.00000084 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 240.023 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Fish products Frozen dairy

Usual Max. 1490.00 1986.00 375.00 400.00 500.00 1000.00 35.00 39.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 279.70 309.20 30.00 33.00 26.00 30.00

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

PEPPERMINT Botanical name: Mentha piperita L. Botanical family: Libiatae Foreign names: Menthe poivre (Fr.), Pfefferminz (Ger.), Mentha pimienta (Sp.), Menta piperita (It.) CAS No.: CoE No.:

977001-36-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

2347

Description: Mentha piperita L. Huds. is a hybrid derived from three other species: M. aquatica L. and M. viridis L., the latter being a cross between M. silvestris L. and M. rotundifolia L. M. piperita exists in two varieties: M. piperita officinalis pallens Camus (white mint) and M. pipefita officinalis rabescens Camus (black mint). Peppermint is a herbaceous plant cultivated in central and southern Europe, North and South America and Japan. The plant, a well-known perennial, is a member of the mint family. It grows to 80 cm (32 in.) in height; it has an erect green stalk with white flowers (white mint) or a reddish-brown stalk with reddish-brown flowers (black mint). It has opposite leaves, long creeping roots, erect opposite branches and flowers grouped in clusters and arranged in spikes. The part used is the flowering tops. Peppermint has a fresh, strong, mint odor; sweet, balsamic taste, often masked by the distinct cooling effect. Derivatives: Infusion (2%), fluid extract, and tincture (20% in 70% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: n/aIOFI: n/a Composition: In fresh peppermint (M. piperita) leaves, phytoprostanes F(1) (dinor isoprostanes) were found in free form (76 ng/g of dry weight) and at about 150-fold higher levels esterified in lipids.1 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fresh, cooling, minty peppermint with a very clean, green, fresh nuance.

Peppermint Leaves CAS No.: CoE No.:

977018-19-1 n/a

EEC No.: EINECS No.:

282 n/a

Description: See above, Peppermint. Consumption: Annual: 166.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: Reported uses (ppm): (FEMA, 1994) Food Category Jam, jelly

Usual 501.40

FEMA No.: JECFA No.:

2847 n/a

NAS No.:

2847

Individual: 0.0001412 mg/kg/day

FEMA PADI: 2.858 mgIOFI: Natural Max. 501.40

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

Peppermint Oil Other names: Oil of peppermint; Oils, Mentha Piperita; Oils, peppermint; Peppermint flavor; Peppermint, oil; Peppermint terpenes, Mentha piperita oil CAS No.: CoE No.:

8006-90-4 n/a

EEC No.: EINECS No.:

282 n/a

FEMA No.: JECFA No.:

2848 n/a

NAS No.:

2848

Description: The oil is obtained by steam distillation of the fresh overground parts of the flowering plant with yields ranging from 0.3 to 0.7%, depending on the origin of the plant. The oil may be rectified by distillation but is neither partially nor wholly dementholized. It has a characteristic strong penetrating odor of peppermint and a pungent taste, followed by sensation of coldness when air is drawn into the mouth. Consumption: Annual: 1,386,666.67 lb Individual: 1.1751 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA:

1 Imbusch and Mueller. Plant Physiol. 124, 1293, 2000.

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Trade association guidelines: FEMA PADI: 35.772 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –18° and –32° Heavy metals (as Pb) Passes test Not less than 5.0% of esters, calculated as menthyl acetate (C12H22O2) Assay Not less than 50.0% of menthol for total menthol (C10H20O) Passes test (rectified); fails test Dimethyl sulfide (natural)

Assay for total esters

Refractive index

Between 1.459 and 1.465 at 20°C

Solubility in alcohol

Passes test

Specific gravity

Between 0.896 and 0.908

Physical-chemical characteristics: Peppermint oil is a pale-yellow liquid. The physicalchemical characteristics of the oil vary depending on the source. For details on Italian, French and American peppermint oil, refer to Burdock (1997). Essential oil compsition: The main constituents are identical in all oil varieties, but the relative ratios vary widely. Constituents include alpha- and beta-pinene, limonene, cineol, ethyl amylcarbinol, menthone, isomenthone menthofuran, menthol, neomenthol, isomenthol menthyl acetate and piperitone. The oil contains: Menthone: 15 to 32%; Esters (menthyl acetate) 3 to 10%; and Menthol: 30.0 to 55.0%. More than 100 chemicals have been detected in the peppermint oil and their relative concentration varies between cultivars and geographic location. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual Max. 150.00 240.00 140.00 300.00 8300.00 8300.00 650.00 650.00 95.00 110.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 50.00 6.00 39.00 320.00

Max. 200.00 8.00 99.00 1200.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, fresh, cooling peppermint with a green minty nuance.

PERUVIAN BALSAM Botanical name: Myroxylon pereirae Klotzsch Botanical family: Leguminosae Other names: Balsam peru; Balsam of Peru; Peru Balsam Foreign names: Baume du Perou (Fr.), Perubalsam (Ger.), Balsamo Peru (Sp.), Balsamo del Peru (It.) CAS No.: CoE No.:

8007-00-9 298

EEC No.: EINECS No.:

298 232-352-8

FEMA No.: JECFA No.:

2116 222

NAS No.:

2116

Description: Peru balsam consists of the bark exudate obtained from large trees (up to 15 m or 49 ft high) growing in a rather limited area of Central America (El Salvador). The name Peruvian balsam therefore is a misnomer. The balsam is collected by two methods: 1. By partially burning the bark, which permits its easy removal after a few days. The bark fragments then are immersed in hot, boiling water and the oozed balsam is collected at the bottom of the containers. 2. By wrapping a cloth around incisions made in the bark. The cloth, impregnated

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with balsam, is then boiled to separate the product. Finally, the residual water is removed from the balsam by direct heating. The balsam is an oleoresin containing 25 to 30% resinous material and 60 to 65% essential oil. Peru balsam has a sweet, delicate, lasting odor reminiscent of vanilla and a bitter taste. The part used is the balsam (oleoresin). Derivatives: Resinoid, prepared by extraction of the resin using voaltile solvents (benzene, alcohol) Consumption: Annual: 3050.00 lb Individual: 0.002584 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.985 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Cinnamein content

56.2-83 47-59%

Specific gravity

1.152-1.170 at 26°C

Physical-chemical characteristics: Peru balsam is a viscous, transparent, dark-brown mass. The balsam is readily soluble in 95% alcohol, chloroform and glacial acetic acid, and only partially soluble in ether and petroleum ether. Composition: Peru balsam contains a colorless, aromatic, oily liquid, termed cinnamein, dark resin peruviol, small quantity of vanillin and cinnamic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.70 3.97 171.80 2.62

Max. 6.99 15.10 171.80 9.46

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 1.98 14.06 1.85 7.24

Max. 8.88 26.63 6.04 15.33

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

Balsam Peru Oil Other names: Balsam Peru oil; Hyperabsolute balsam, Peru; Oil balsam Peru; Peru balsam oil CAS No.: CoE No.:

977136-92-7 n/a

EEC No.: EINECS No.:

298 n/a

FEMA No.: JECFA No.:

2117 n/a

NAS No.:

2117

Description: The oil cannot be steam distilled from the balsam because of its very high boiling point; instead it is co-distilled from the resin in approximately 43 to 55% yields, using volatile solvents. The oil has a warm, sweet, balsamic, lasting odor and bitter taste. Consumption: Annual: 700.00 lb Individual: 0.0005932 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: Specifications: (FCC, 1996) Acid value

FEMA PADI: 1.737 mgIOFI: Natural

Between 30 and 60

Refractive index

Angular rotation Between –1° and +2° Ester value Between 200 and 225 Heavy metals (as Pb) Passes test

Solubility in alcohol Specific gravity

Between 1.567 and 1.579 at 20°C Passes test Between 1.095 and 1.110

Physical-chemical characteristics: The oil is a pale-brown, slightly viscous liquid. Occassionally crystals may separate from the liquid. The oil is soluble in most fixed oils and mineral oil (with turbidity). It is practically insoluble in glycerin and partly soluble in propylene glycol. Essential oil composition: The main constituents include benzyl benzoate, benzyl cinnamate, n-nerolidol, farnesol, vanillin, cinnamyl alcohol, cinnamyl cinnamate and probably stilbene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 1.71 8.33 8.37 2.80 3.80

Max. 3.13 12.88 9.60 4.00 7.24

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 8.11 0.55 2.14 8.76

Max. 11.14 1.28 3.67 11.69

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

PETITGRAIN Botanical name: Citrus aurantium L. subspecies amara L. Botanical family: Rutaceae Foreign names: Petitgrain, bigarade and Paraguay – Fr., Sp., Ger., It. Description: Petitgrain is a product obtained by processing leaves and twigs of the bitter orange tree. See Orange Bitter for additional information. Derivatives: Essential oils, terpeneless oils, petitgrain water absolute Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: See below, Petitgrain Oil FDA: See below, Petitigrain Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: A number of phytochemicals have been identified from the C. aurantium. For details of chemical constituents of petitgrain, see Bitter Orange. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Petitgrain Oil Other names: Essential oils; Mandarin petitgrain oil; Oil citrus reticulata; Oil mandarin; Oils, petitgrain; Orange leaf oil, bitter; Orange leaf water, absolute; Petitgrain oil saponified CAS No.: CoE No.:

8014-17-3 136c

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2855 n/a

NAS No.:

2855

Description: Petitgrain bigarade oil is obtained in approximately 0.2% yields, by steam distillation of leaves and twigs of the bitter orange tree; the leaves are the main starting material. Paraguay petitgrain oil (or petitgrain oil, South American) is obtained by steam distillation of the leaves and twigs of a variety of C. aurantium L. growing semiwild or cultivated in Paraguay. Distillation using superheated steam reduces hydrolysis of esters important for quality aroma. From either petitgrain bigarade or Paraguay petitgrain oil, a terpeneless oil can be prepared by vacuum distillation. Consumption: Annual: 900.00 lb Individual: 0.0007627 mg/kg/day Regulatory Status: CoE: Bitter orange leaf oil: category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: nonalcoholic beverages 600, alcoholic beverages 1000, ices 1150, candy 1400, baked goods 2100, gelatin desserts 2100, others 2400 FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.945 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –4° and +1°

Not less than 45.05% and not more than 60.0% of Assay esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

Between 1.455 and 1.462 at 20°C

Solubility in alcohol

Passes test

Specific gravity

Between 0.878 and 0.889

Physical-chemical characteristics: Petitgrain Bigarade Oil: An Italian product, petitgrain bigarade oil is a pale-yellow to amber liquid. Paraguay Petitgrain Oil: A South American product, Paraguay petitgrain oil is a yellow to brownish-yellow liquid. It is soluble in most fixed oils and mineral oil (with opalescence and turbidity). It is relatively insoluble in glycerin. Essential oil composition: The main constituents of the essential oils include l-linalyl acetate, linalool, terpineol, and geranyl and nerol esters. The petitegrain oil (reference sample France) contains terpenic alcohols (linalool 12 to 24%, tepineol 2 to 5%, nerol <1% and geraniol 1 to 2%), terpenic ester (linalyl acetate 51 to 71%, neryl acetate 1 to 2%, geranyl acetate 1 to 3%) and terpenic hydrocarbons (myrecene <1.5%, β-ocimene 0.2 to 2.2%, βpinene 0.3 to 2.7% and limonene 0.4 to 8%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish

Usual 5.15 13.36 25.04 32.67

Max. 9.34 20.73 41.29 37.66

Food Category Gelatin, pudding Gravies Hard candy Nonalcoholic beverages

Usual 7.70 0.30 1.43 2.81

Max. 11.45 0.60 1.79 6.20

(Part 1 of 2)

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

Usual 5.41

Max. 9.46

Food Category Soft candy

Usual 10.45

Max. 16.79

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

α-PHELLANDRENE Synonyms: 1,3-Cyclohexadiene, 2-methyl-5-(1-methylethyl)-(9CI); alpha-Fellandrene; 4Isopropyl-1-methyl-1,5-cyclohexadiene; 5-Isopropyl-2-methyl-1,3-cyclohexadiene; 1,5-pMentha diene; p-Mentha-1,5-diene; 2-Methyl-5-isopropyl-1,3-cyclohexadiene; 2-Methyl- 5(1-methylethyl)-1,3-cyclohexadiene; (-)-2-Methyl-5-(1-methylethyl)-1,3-cyclohexadiene; alpha-Phellandrene CAS No.: CoE No.:

99-83-2 2117

EEC No.: EINECS No.:

2117 202-792-5

FEMA No.: JECFA No.:

2856 n/a

NAS No.:

2856

Description: α-Phellandrene has a pleasant, fresh, citrus, peppery odor with a discrete mint note. This compound is also reported as having a minty, herbaceous odor. Consumption: Annual: 1283.33 lb Individual: 0.001087 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 100 ppm; Food: 130 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.550 mg IOFI: Nature Identical Empirical Formula/MW: C10H16/136.23 Specifications: (FCC, 1996) Angular rotation Between –88° and –120° Colorless to slightly yellow liquid Refractive index 1.471-1.477

Appearance

Solubility

Soluble in alcohol; insoluble in water; 1:1 in 95% alcohol gives clear solution

Specific gravity

0.835-0.865

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

Usual 4.00 9.00 5.00 2.00 10.67 0.011 1.06

Max. 8.00 20.00 10.00 4.00 20.50 0.011 4.52

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Soft candy Sweet sauce

Usual 5.00 800.00 6.00 0.0039 7.50 0.037

Max. 10.00 1200.00 13.00 0.0039 25.00 0.037

Synthesis: The l-form by isolation from Eucalyptus numerosa and similar oils; also from the manufacture of synthetic menthol. Aroma threshold values: Detection: 40 to 200 ppb

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Taste threshold values: Taste characteristics at 20 ppm: Terpenic, citrus-lime with a fresh green note. Natural occurrence: The d-form has been reported found in the essential oils of bitter fennel, Ceylon cinnamon leaves, star anise, Curcuma longa and other essential oils; the l-form has been reported found in various eucalyptus oils, angelica, Lantana camara and other oils. Reported found in over 100 foods and beverages including apricot, many citrus peel oils and juices, black currants, papaya, raspberry, strawberry, carrot, celery leaves and seed, bell pepper, tomato, cinnamon, cumin seed, ginger, Mentha oils, nutmeg, pepper, mace, parsley, thyme, gruyere cheese, cured pork, hop oil, beer, tea, pecan, passion fruit, sweet and wild marjoram, mango, parsnip, cardamom, coriander seed, gin, litchi, dill herb and seed, lovage leaf and seed, caraway, juniper berry, laurel, bitter and sweet fennel, myrtle leaf and berry, sage, nectarine, pimento leaf and berry and mastic gum leaf oil.

PHENETHYL ACETATE Synonyms: Acetic acid, phenethyl ester (8CI); Acetic acid, 2-phenylethyl ester (9CI); Benzylcarbinyl acetate; Ethanol, 2-phenyl-, acetate; Phenethyl acetate; beta-Phenethyl acetate; 2-Phenethyl acetate; 2-Phenylethyl acetate; beta-2-Phenylethyl acetate CAS No.: CoE No.:

103-45-7 221

EEC No.: EINECS No.:

221 203-113-5

FEMA No.: JECFA No.:

2857 n/a

NAS No.:

2857

Description: Phenethyl acetate has a floral odor reminiscent of rose with a honey-like undertone and a sweet, fruit-like taste reminiscent of raspberry. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.462 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 98% of C10H12O2 232°C

Refractive index Solubility Specific gravity

1.497-1.501 1:1 in 95% alcohol 1.030-1.034

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

Usual 3.94 12.64 4.15 7.31

Max. 6.20 22.31 7.57 10.38

Synthesis: By acetylation of phenylethyl alcohol. Aroma threshold values: Detection: 3 to 5 ppm

©2002 CRC Press LLC

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.15 2.53 10.52 3.00

Max. 0.16 4.26 20.24 6.00

Taste threshold values: Taste characteristics at 5 to 10 ppm: Sweet, honey, floral, rosy with a slight yeasty, honey note with a cocoa and balsamic nuance. Natural occurrence: Reported found in apple, banana, currants, guava, grapes, pineapple, tomato, strawberry, cinnamon, cassia leaf, clove bud, peppermint oil, vinegar, breads, cheeses, butter, beer, cognac, whiskies, cider, sherry, grape vines, tea, arctic bramble, olive, passion fruit, plum, mushroom, starfruit, Bantu beer, mango, fermented radish, litchi, wort, bourbon vanilla, naranjilla fruit, lamb’s lettuce and eucalyptus oil.

PHENETHYL ALCOHOL Synonyms: Benzeneethanol (9CI); Benzyl carbinol; Ethanol, 2-phenyl-; beta-Hydroxyethylbenzene; Methanol, benzyl; Orange oil; PEA; beta-PEA; 2-PEA; Phenethanol; 2-Phenylethanol; Phenethyl alcohol (8CI); beta-Phenethyl alcohol; 2-Phenethyl alcohol; Phenylethanol; beta-Phenylethanol; 2-Phenylethanol; Phenylethyl alcohol; beta-Phenylethyl alcohol; 2-Phenylethyl alcohol; Phenyl ethyl alcohol; Rose oil CAS No.: CoE No.:

60-12-8 68

EEC No.: EINECS No.:

68 200-456-2

FEMA No.: JECFA No.:

2858 n/a

NAS No.:

2858

Description: Phenethyl alcohol has a characteristic rose-like odor and an initially slightly bitter taste, then sweet and reminiscent of peach. Consumption: Annual: 2733.33 lb Individual: 0.002316 mg/kg/day Regulatory Status: CoE: Used Provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.950 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O/122.17 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Boiling point

219°C

Solubility

Chlorinated compounds Passes test

Specific gravity

1.531-1.534 Soluble in most fixed oils, water, propylene glycol; 1:2 in 50% alcohol remains clear to 10 ml 1.017-1.020

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

Usual 2.67 27.23 24.95 0.05 18.92

Max. 6.60 32.84 78.78 0.10 23.37

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 5.71 1.75 13.18 25.62

Max. 9.87 2.45 17.84 30.01

Synthesis: From toluene, benzene or styrene. Aroma threshold values: Detection: 0.015 ppb to 3.5 ppm; Recognition: 1.2 ppm Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, rosy and bready.

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Natural occurrence: Reported found (as is or esterified) in several natural products: rose concentrate, rose absolute (60% or more) and rose distillation waters; also found in the essential oils of neroli, ylang-ylang, narcissus, hyacinth, lily, tea leaves, Michelia champaca, Pandamus odoratissimus, Congo and Reunion geranium, tobacco and other oils. It has been identified in wines. It has also been reported found in over 200 foods and beverages including apple, apricot, orange juice, many berries, guava, grapes, melon, papaya, asparagus, cabbage, leek, potato, rutabaga, tomato, Mentha oils, cinnamon, ginger, breads, butter, saffron, mustard, mango, many cheeses, butter, milk, cooked chicken, cognac, hop oil, beer, rum, whiskies, cider, sherry, cocoa, coffee, tea, nuts, oats, honey, soybean, coconut meat, avocado, olive, passion fruit, plum, beans, mushroom, starfruit, mango, tamarind, fruit brandies, fig, gin, rice, quince, radish, litchi, sukiyaki, calamus, licorice, buckwheat, watercress, elderberry fruit, kiwifruit, loquat, Tahiti and bourbon vanilla, mountain papaya, endive, lemon balm, clary sage, shrimps, crab, Chinese quince, lamb’s lettuce, truffle and mate.

PHENETHYLAMINE Synonyms: β-Phenylethylamine; 1-Amino-2-phenylethane; β-Aminoethyl benzene; (2-Aminoethyl)benzene; 1-Amino-2-phenylethane; 2-Amino-1-phenylethane; Benzeneethanamine (9CI); Ethanamine, 2-phenyl-; Ethylamine, 2-phenyl-; Phenethylamine (8CI); Phenethylamine, beta; beta-Phenethylamine; 2-Phenethylamine; 1-Phenyl-2-aminoethane; omegaPhenylethylamine; 2-Phenylethylamine CAS No.: CoE No.:

64-04-0 708

EEC No.: EINECS No.:

708 200-574-4

FEMA No.: JECFA No.:

Description: Phenethylamine has a fish odor. Consumption: Annual: 0.66 lb Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 1308.11 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.265 mg Empirical Formula/MW:

3220 n/a

NAS No.:

3220

Individual: 0.00000056 mg/kg/day

IOFI: Nature Identical

C8H11N/121.18 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Liquid; absorbs CO2 on exposure to air 194.5-159°C 1.529 at 25°C

Solubility Specific gravity

Soluble in water; readily soluble in alcohol and ether 0.964

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.01 0.51 1.00

Max. 1.05 0.55 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.84 0.51 0.67

Max. 2.37 0.55 0.67

Synthesis: By reduction of benzyl cyanide with sodium metal in alcohol or with Raney-Ni. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: n/a Natural occurrence: Reported found in the oil of bitter almonds. Also found in grapes, cabbage, kale, carrots, blue and provolone cheese, fatty fish, beer, sherry, grape wines, cocoa, cauliflower, beetroot, radish, rhubarb, sake and dried bonito.

PHENETHYL ANTHRANILATE Synonyms: Benzyl carbinyl anthranilate; β-Phenylethyl-o-aminobenzoate; Anthranilic acid, phenethyl ester (8CI); Benzoic acid, 2-amino-, 2-phenylethyl ester (9CI); Phenethyl anthranilate; 2-Phenylethyl o-aminobenzoate; 2-Phenylethyl-o-aminobenzoate; 2Phenylethyl 2-aminobenzoate; Phenylethyl anthranilate; 2-Phenylethyl anthranilate CAS No.: CoE No.:

[133-18-6] 258

EEC No.: EINECS No.:

258 205-098-0

FEMA No.: JECFA No.:

2859 n/a

NAS No.:

2859

Description: Pure phenethyl anthranilate is almost odorless. With other materials, it has a characteristic odor reminiscent of neroli and grapefruit odor with a sweet, grape and orange undertone. It has low stablility. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.924 mg IOFI: Artificial Empirical Formula/MW: C15H15NO2/241.29 Specifications: (Burdock, 1997) Acid value

1 (max) Fused yellow amber mass Appearance (poor quality); white colorless crystalline mass Congealing point > 40°C Boiling point 324°C

Melting point Solubility Specific gravity

42°C Insoluble in water; 1 g in 6 ml 80% alcohol; 1 g in 1 ml 90% alcohol 1.14 (liquid)

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

Usual 1.86 9.52 3.05

Max. 4.85 14.65 5.14

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 8.00 2.52 9.29

Max. 11.10 4.83 16.07

Synthesis: By direct esterification of anthranilic acid with phenylethyl alcohol; pure material from phenylethyl alcohol plus isatoic anhydride; also from phenylethyl alcohol and methylanthranilate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

PHENETHYL BENZOATE Synonyms: Benzoic acid, phenethyl ester (8CI); Benzoic acid, 2-phenylethyl ester (9CI); Benzylcarbinyl benzoate; Benzyl carbinyl benzoate; Phenethyl alcohol, benzoate; Phenethylbenzoate; Phenethyl benzoate; beta-Phenethyl benzoate; beta-Phenylethyl benzoate; 2-Phenylethyl benzoate CAS No.: CoE No.:

94-47-3 667

EEC No.: EINECS No.:

667 202-336-5

FEMA No.: JECFA No.:

2860 n/a

NAS No.:

2860

Description: Phenethyl benzoate has a sweet, rose and honey-like odor. It is used in trace quantities for fixation of honey, strawberry and other fruit preserves. Consumption: Annual: <1.00 lb Individual: 0.00000728 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.329 mg IOFI: Nature Identical Empirical Formula/MW: C15H14O2/226.28 Specifications: (Burdock, 1997) Acid value

1 (max)

Flash point

Appearance

Colorless to yellow oily liquid

Refractive index

Assay

98% (min)

Solubility

Boiling point 189°C (>300°C) at 21 mmHg

Specific gravity

>100°C 1.558-1.562 (1.5591-1.5605) at 20°C 1:1 in 90% alcohol; 1:18 in 80% alcohol; insoluble in water 1.092-1.096 at 25°/25°C; 1.023-1.032 at 15°C

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

Usual 1.57 6.82 1.73

Max. 2.60 11.69 3.45

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.50 1.60 3.42

Max. 7.15 3.04 7.26

Synthesis: From phenethyl alcohol and benzoyl chloride in the presence of NaOH; from phenylethyl alcohol and methylbenzoate; by esterification of phenylethyl acohol with benzoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil from flowers of rose and orange, in bilberry, cinnamon leaf, cassia leaf, malay apple and sea buckthorn.

©2002 CRC Press LLC

PHENETHYL BUTYRATE Synonyms: β-Phenethyl-n-butanoate; Benzylcarbinyl butyrate; Butanoic acid, 2-phenylethyl ester (9CI); Butyric acid, phenethyl ester (8CI); 2-Phenethyl butanoate; Phenethyl butyrate; 2-Phenylethyl butanoate; Phenylethyl butyrate; 2-Phenylethyl butyrate CAS No.: CoE No.:

103-52-6 506

EEC No.: EINECS No.:

506 203-119-8

FEMA No.: JECFA No.:

2861 n/a

NAS No.:

2861

Description: Phenethyl butyrate has a rose-like fragrance and a sweet taste, suggestive of honey. It is not as stable as the isobutyrate. This compound is also reported as having a strawberry, grape, sweet, floral aroma. Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.017 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Acid value Appearance

1 (max) Colorless liquid

Assay

98% (min)

Boiling point

238°C

Flash point >100°C Refractive index 1.488-1.492 at 20°C 1:2 in 80% alcohol; 1:1 in 90% Solubility alcohol; almost insoluble in water Specific gravity 0.991-0.994 (1.00) at 25°/25°C

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

Usual 2.17 9.01 28.60 4.10

Max. 4.95 14.78 28.60 8.04

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 6.18 1.70 1.76 7.49

Max. 10.87 1.70 3.57 13.05

Synthesis: By esterification of phenylethyl alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Fruity, floral, green, with a tropical winey nuance. Natural occurrence: Reported found in passion fruit, grapes, strawberry, peppermint oil, beer, cognac, rum, sherry, white wine, yellow passion fruit juice, apple brandy, mountain papaya, lamb’s lettuce, Scotch spearmint oil, Camembert cheese, blue cheese, wine and mango.

PHENETHYL CINNAMATE Synonyms: Benzylcarbinyl cinnamate; Cinnamic acid, phenethyl ester (8CI); Phenethyl cinnamate; beta-Phenethyl cinnamate; Phenylethyl cinnamate; beta-Phenylethyl cinnamate;

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2-Phenylethyl cinnamate; 2-Phenylethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 2-phenylethyl ester (9CI) CAS No.: CoE No.:

103-53-7 336

EEC No.: EINECS No.:

336 203-120-3

FEMA No.: JECFA No.:

2863 671

NAS No.:

2863

Description: Phenethyl cinnamate has a sweet, balsamic odor, reminiscent of rose. At low levels it has a sweet, plum-like taste. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.851 mg IOFI: n/a Empirical Formula/MW: C17H16O2/252.32 Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White crystalline

Assay

98% (min)

Congealing point >54-56°C Melting point 54°C (minimum) Moderately soluble in alcohol; Solubility insoluble in water; soluble in oils

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

Usual 1.83 3.62 1.51

Max. 4.67 6.92 3.13

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.67 1.73 3.68

Max. 3.93 3.05 7.15

Synthesis: From phenylethyl alcohol and methylcinnamate by alcohol interchange esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL FORMATE Synonyms: Benzeneethanol, formate; Benzylcarbinyl formate; Formic acid, phenethyl ester; Formic acid, 2-phenylethyl ester (9CI); Phenethyl alcohol, formate (8CI); Phenethyl formate; beta-Phenethyl formate; 2-Phenethyl formate; Phenylethyl formate; betaPhenylethyl formate; 2-Phenylethyl formate CAS No.: CoE No.:

104-62-1 350

EEC No.: EINECS No.:

350 203-220-7

FEMA No.: JECFA No.:

2864 n/a

NAS No.:

2864

Description: Phenethyl formate has a rose-like odor reminiscent of hyacinth and chrysanthemum with a bittersweet flavor suggestive of unripe plum. It is not very stable. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day

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Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.356 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O2/150.18 Specifications: (Burdock, 1997) Acid value Appearance

1 (max) Colorless liquid

Assay

98% min (90%)

Boiling point

226°C

Flash point 91°C (approx. 100°C) Refractive index 1.5065-1.5090 (1.5060-1.5100) at 20°C Partially soluble in water; soluble in most Solubility common organic solvents; for the 96% active product, 1:4 in 70% alcohol Specific gravity 1.066-1.070 at 15°C; 1.056-1.062 at 25°C

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

Usual 1.87 12.06 0.39 8.52

Max. 3.75 22.16 0.39 14.03

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.66 2.29 11.92

Max. 11.92 4.44 21.05

Synthesis: By direct esterification of phenethyl alcohol with formic acid. Aroma threshold values: Detection: 270 ppb Taste threshold values: n/a Natural occurrence: Reported found in several natural products including sour cherry, fresh blackberry, cranberry, tomato, vinegar, wheaten bread, crispbread, cognac, rum, bourbon whiskey, whiskies, rose wine, port wine, coffee, black tea, litchi, cider, sherry and cocoa.

PHENETHYL 2-FUROATE Synonyms: 2-Phenethyl 2-furoate; 2-Furancarboxylic acid, 2-phenylethyl ester (9CI); 2Furoic acid, phenethyl ester; Phenethyl 2-furoate CAS No.: CoE No.:

7149-32-8 n/a

EEC No.: EINECS No.:

362 n/a

FEMA No.: JECFA No.:

2865 n/a

NAS No.:

2865

Description: Phenyl 2-furoate has a musty, mushroom odor. This compound is also reported as having a fruity, caramellic, slightly earthy, oily odor. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.003 mg Empirical Formula/MW:

IOFI: Artificial

C13H12O3/216.24 Specifications: (Burdock, 1997) Appearance Solubility

Colorless liquid Insoluble in water; soluble in oils

Specific gravity

1.139

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

Usual 0.02

Max. 0.04

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

PHENETHYL HEXANOATE Synonyms: Phenyl ethyl caproate; β-Phenethyl hexoate; Benzyl carbinyl hexylate; Hexanoic acid, phenethyl ester; Hexanoic acid, 2-phenylethyl ester (9CI); Phenethyl hexanoate; 2-Phenethyl hexanoate; 2-Phenylethyl caproate; 2-Phenylethyl hexanoate CAS No.: CoE No.:

6290-37-5 n/a

EEC No.: EINECS No.:

n/a 228-538-3

FEMA No.: JECFA No.:

3221 n/a

NAS No.:

3221

Description: Phenethyl hexanoate has a fresh, fruity green odor reminiscent of pineapple and a pleasant taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.703 mg IOFI: Nature Identical Empirical Formula/MW: C14H20O2/220.31 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point

263°C

Specific gravity

Almost insoluble in water; soluble in alcohols and oils 0.98

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

©2002 CRC Press LLC

Usual 9.32 4.09 3.32

Max. 13.36 8.00 6.64

Food Category Nonalcoholic beverages Soft candy

Usual 1.98 8.00

Max. 3.87 12.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in yellow passion fruit, blue cheese, beer, cognac, malt whiskey, cider, sherry, white wine, red wine, botrytised wine, apple brandy, lamb’s lettuce and sea buckthorn.

PHENETHYL ISOBUTYRATE Synonyms: 2-Phenylethyl isobutyrate; Benzylcarbinol isobutyrate; Benzylcarbinyl isobutyrate; Isobutyric acid, phenethyl ester; Phenethyl isobutyrate; Phenylethyl isobutyrate; beta-Phenylethyl isobutyrate; 2-Phenylethyl 2-methylpropanoate; 2-Phenylethyl 2-methylpropionate; Propanoic acid, 2-methyl-, 2-phenylethyl ester CAS No.: CoE No.:

103-48-0 302

EEC No.: EINECS No.:

302 203-116-1

FEMA No.: JECFA No.:

2862 n/a

NAS No.:

2862

Description: Phenethylisobutyrate has a fruity odor and a bittersweet taste reminiscent of unripe plum, pineapple and banana. Consumption: Annual: 111.67 lb Individual: 0.00009463 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.296 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.26 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay 98% (min) of C13H18O2 Boiling point 263°C

Specific gravity

1.486-1.490 One ml is soluble in 3 ml 80% alcohol; soluble in most fixed oils; insoluble in water 0.987-0.990

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

Usual 3.33 11.05 150.00 6.70

Max. 7.33 17.83 150.00 11.85

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Synthesis: By esterification of phenethyl alcohol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Usual 5.51 2.93 9.22

Max. 11.43 5.35 15.85

Natural occurrence: Reported found in Scotch spearmint oil, peppermint oil, beer, cognac, rum, cider, olive and smaller galanga.

PHENETHYL ISOVALERATE Synonyms: Benzyl carbinyl isovalerianate; Phenethyl isopentanoate; Phenethyl-3-methylbutyrate; 2-Phenylethyl isovalerate; Butanoic acid, 3-methyl-, 2-phenylethyl ester (9CI); Isovaleric acid, phenethyl ester (8CI); Phenethyl isovalerate; Phenylethyl isovalerate; beta-Phenylethyl isovalerate; 2-Phenylethyl 3-methylbutanoate; 2-Phenylethyl 3-methylbutyrate CAS No.: CoE No.:

140-26-1 461

EEC No.: EINECS No.:

461 205-406-3

FEMA No.: JECFA No.:

2871 n/a

NAS No.:

2871

Description: Phenethyl isovalerate has a fruity (rose-peach-apricot) odor and a bittersweet flavor, reminiscent of peach. It is not very stable. Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.866 mg IOFI: Nature Identical Empirical Formula/MW: C13H18O2/206.28 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

98.0% (min) of C13H18O2 264°C

Specific gravity

1.484-1.486 One ml is soluble in 3 ml 80% alcohol; soluble in most fixed oils; insoluble in water 0.973-0.976

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

Usual 2.00 4.15 44.00 1.82

Max. 4.00 8.68 44.00 4.80

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.40 0.98 4.36

Max. 5.12 2.17 8.70

Synthesis: By esterification of phenethyl alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 to 10 ppm: Sweet, fruity, ripe pineapple with honey, berry and peachy nuances. Natural occurrence: Reported found in peppermint oil, spearmint oil, Scotch spearmint oil, beer, cognac, cider and lamb’s lettuce.

©2002 CRC Press LLC

PHENETHYL-2-METHYLBUTYRATE Synonyms: Benzyl carbinyl ethyl methyl acetate; Benzylcarbinyl 2-methylbutyrate; Butanoic acid, 2-methyl-, 2-phenylethyl ester; Butyric acid, 2-methyl-, phenethyl ester (8CI); Phenethyl-α-methylbutanoate; Phenethyl 2-methylbutyrate; Phenethyl 2-methylbutyrate; beta-Phenylethyl alpha-methylbutanoate; 2-Phenylethyl 2-methylbutanoate; Phenylethyl 2-methylbutyrate; 2-Phenylethyl 2-methylbutyrate CAS No.: CoE No.:

24817-51-4 EEC No.: n/a EINECS No.:

n/a 246-476-5

FEMA No.: JECFA No.:

3632 n/a

NAS No.:

3632

Description: Phenethyl-2-methylbutyrate has a sweet, floral, fruity odor with warm, herbaceous notes; the flavor is sweet and slightly fruity. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: C13H18O2/206.28 Specifications: (FCC, 1996) Acid value

2.0 (max)

Appearance

Colorless liquid

Assay

95.0% (min) of C13H12O2

Refractive index 1.484-1.488 Soluble in alcohol and most Solubility fixed oils; insoluble in water Specific gravity 0.973-0.977

Reported uses (ppm): n/a Synthesis: By esterification of phenethyl alcohol with α-methylbutyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Fruity, floral, green sweet and waxy. Natural occurrence: Reported found in mint.

PHENETHYL OCTANOATE Synonyms: Phenyl ethyl caprylate; Phenethyl octoate; Phenyl ethyl octanoate; Benzyl carbinyl octylate; Octanoic acid, phenethyl ester; Octanoic acid, 2-phenylethyl ester (9CI); Phenethyl octanoate; 2-Phenethyl octanoate; 2-Phenylethyl octanoate CAS No.: CoE No.:

5457-70-5 n/a

EEC No.: EINECS No.:

n/a 226-718-6

FEMA No.: JECFA No.:

3222 n/a

NAS No.:

3222

Description: Phenethyl octanoate has a mild fruity, wine-like odor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.684 mg Empirical Formula/MW:

IOFI: Nature Identical

C16H24O2/248.37 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid

Solubility

Boiling point 295.5°C; 143.5°C at 1.5 mmHg Refractive index 1.4801 at 20°C

Specific gravity

Soluble in alcohol and oils; insoluble in water 0.9473 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 9.32 4.00 3.32

Max. 13.36 8.00 6.64

Food Category Nonalcoholic beverages Soft candy

Usual 1.83 7.73

Max. 4.34 12.04

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 to 20 ppm: Sweet, fruity, creamy and slightly lactonic with floral nuances. Natural occurrence: Reported found in beer, rum, cider, white wine, port wine and botrytised wine.

PHENETHYL PHENYLACETATE Synonyms: Benzyl carbinyl phenylacetate; 2-Phenylethyl phenylacetate; Phenethyl-α-toluate; Acetic acid, phenyl-, phenethyl ester (8CI); Benzeneacetic acid, 2-phenylethyl ester (9CI); Benzylcarbinyl alpha-toluate; Phenethyl phenylacetate; Phenylacetic acid, phenethyl ester; 2-Phenylethyl benzeneacetate; beta-Phenylethyl phenylacetate; 2-Phenylethyl alpha-toluate CAS No.: CoE No.:

102-20-5 234

EEC No.: EINECS No.:

234 203-013-1

FEMA No.: JECFA No.:

2866 n/a

NAS No.:

2866

Description: Phenethyl phenylacetate has a heavy, sweet, floral and balsamic odor, somewhat rosy and a sweet, honey-like flavor. Consumption: Annual: 250.00 lb Individual: 0.0002118 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.917 mg Empirical Formula/MW:

IOFI: n/a

C16H16O2/240.31 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to slightly yellow liquid

Assay 98.0% (min) of C16H16O2 Boiling point 325°C

Solidification point Not less than 26°C One ml is soluble in 4 ml Solubility 90% alcohol; insoluble in water Specific gravity 1.079-1.082

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

Usual 2.17 8.14 0.10 7.75 7.87

Max. 3.83 17.38 0.10 10.40 17.67

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 7.95 2.23 3.02 8.25

Max. 17.76 2.44 6.39 17.54

Synthesis: By esterification of phenylacetic acid with phenethyl alcohol in the presence of H2SO4; also by direct esterification in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Honey, floral, green, rose, cocoa, hay and tropical body. Natural occurrence: Not reported found in nature.

PHENETHYL PROPIONATE Synonyms: Benzyl carbinyl propionate; 2-Phenylethyl propionate; Benzylcarbinyl propionate; Phenethyl alcohol, propionate; Phenethyl propionate; Phenylethyl propionate; 2-Phenylethyl propionate; Propanoic acid, 2-phenylethyl ester (9CI); Propionic acid, phenethyl ester (8CI); Propionic acid, 2-phenylethyl ester CAS No.: CoE No.:

122-70-3 418

EEC No.: EINECS No.:

418 204-567-7

FEMA No.: JECFA No.:

2867 n/a

NAS No.:

2867

Description: Phenethyl propionate has a very sweet odor reminiscent of red rose with a fruity undertone. It has a honey-like, warm, sweet raspberry and strawberry-like flavor. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 2.828 mg Empirical Formula/MW:

IOFI: Nature Identical

C11H14O2/178.23 Specifications: (Burdock, 1997) Acid value

1.0 (max) Colorless to slightly oily liquid; sometime yellowish

Flash point

Assay

98% (min)

Solubility

Boiling point

245°C

Appearance

> 100°C

Refractive index 1.493-1.496 at 20°C 1:4 in 70% alcohol; Soluble in propylene glycol; insoluble in water Specific gravity 1.010-1.014 at 25°/25°C

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

Usual 2.94 15.62 1.69 6.77

Max. 6.41 26.23 1.69 11.10

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.77 2.33 13.18

Max. 9.78 4.02 24.17

Synthesis: By esterification of phenyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peanut (Arachis hypogaea), guava fruit, guava peel, Camembert cheese, gruyere de comte cheese, other cheese, beer, rum, cider, roasted peanut and apple brandy.

PHENETHYL SALICYLATE Synonyms: Benzyl carbinyl salicylate; Phenethyl-2-hydroxybenzoate; Phenethyl-o-hydroxybenzoate; 2-Phenylethyl salicylate; Benzoic acid, 2-hydroxy-, 2-phenylethyl ester (9CI); Benzylcarbinyl salicylate; Phenethyl salicylate; 2-Phenylethyl 2-hydroxybenzoate; Phenylethyl salicyalte; 2-Phenylethyl salicylate; Salicylic acid, phenethyl ester (8CI) CAS No.: CoE No.:

87-22-9 437

EEC No.: EINECS No.:

437 201-732-5

FEMA No.: JECFA No.:

2868 905

NAS No.:

2868

Description: Phenethyl salicylate has a faint but persistent rose-like odor, somewhat hyacinth and carnation-like. It has a sweet taste suggestive of peach, apricot and honey. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.8 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.507 mg IOFI: n/a Empirical Formula/MW: C15H14O2/242.28

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Specifications: (FCC, 1996) Acid value

1.0 (max)

Solidification point Not less than 41°C 1 g is soluble in 20 ml 95% Solubility alcohol; insoluble in water

Appearance

White crystalline

Assay

98.0% (min) of C15H14O3

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

Usual 0.90 2.43 1.07 1.00

Max. 1.90 4.86 2.07 1.80

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.83 1.72

Max. 0.01 1.21 3.25

Synthesis: From phenethyl alcohol and methylsalicylate by interchange; also by esterification of phenethyl alcohol with salicylic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL SENECIOATE Synonyms: Phenethyl-3,3-dimethylacrylate; Phenethyl-3-methyl-2-butenoate; phenethyl-3methylcrotonate; 2-Butenoic acid, 3-methyl-, 2-phenylethyl ester (9CI); Phenethyl 3-methylbut-2-enoate; Phenethyl senecioate; 2-Phenylethyl 3-methyl-2-butenoate CAS No.: CoE No.:

42078-65-9 EEC No.: n/a EINECS No.:

246 255-649-4

FEMA No.: JECFA No.:

2869 n/a

NAS No.:

2869

Description: Phenethyl senecioate has a faint, deep, sweet odor, somewhat herbaceous and winey. It has a sweet, winey, deep, fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00005877 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: 0.127 mg IOFI: n/a Empirical Formula/MW: C13H16O2/204.27 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Insoluble in water; soluble in alcohol

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

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Usual 0.50 060 0.50

Max. 5.00 1.20 5.00

Food Category Gelatin, pudding Soft candy

Usual 0.60 0.50

Max. 1.30 1.50

Synthesis: By esterification of phenethyl alcohol with 3-methylcrotonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENETHYL TIGLATE Synonyms: Benzyl carbinyl tiglate; Phenethyl trans-2,3-dimethylacrylate; Phenethyl trans2-methylbutenoate; Phenethyl trans-2-methylcrotonate; Phenylethyl tiglate; 2-Butenoic acid, 2-methyl-, phenethyl ester; 2-Butenoic acid, 2-methyl-, 2-phenylethyl ester, (E)-; Phenethyl 2-methylcrotonate; Phenethyl tiglate; Phenylethyl-alpha-methylbutenoate; Phenylethyl tiglate CAS No.: CoE No.:

55719-85-2 EEC No.: 2186 EINECS No.:

2186 259-774-5

FEMA No.: JECFA No.:

2870 n/a

NAS No.:

2870

Description: Phenethyl tiglate has a pleasant, warm, rose-like, sweet odor and a sweet winey taste. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.541 mg IOFI: n/a Empirical Formula/MW: C13H16O2/204.27 Specifications: (Burdock, 1997) Appearance Colorless liquid Boiling point 259°C

Specific gravity Solubility

1.02 Insoluble in water; soluble in alcohol

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

Usual 2.00 14.09 3.37

Max. 4.00 21.38 5.38

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 9.92 1.68 13.77

Max. 12.11 3.02 20.79

Synthesis: From phenethyl alcohol and tiglyl chloride in the presence of pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENOL Synonyms: Carbolic acid; Benzene, hydroxy-; Benzenol; Carbolic oil; Hydroxybenzene; Izal; Liquid phenol; Monohydroxybenzene; Monophenol; Oxybenzene; Paoscle; Phenic acid; Phenol (8CI)(9CI); Phenol (UN1671); Phenol alcohol; Phenol, liquefied; Phenol, liquid or

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solution (liquid tar acid containing over 50% phenol) (NA2821) (Poison B); Phenol, molten; Phenol, pure; Phenol, synthetic; Phenyl alcohol; Phenyl hydrate; Phenyl hydroxide; Phenylic acid; Phenylic alcohol; PhOH; Synthetic phenol CAS No.: CoE No.:

108-95-2 n/a

EEC No.: EINECS No.:

4204 203-632-7

FEMA No.: JECFA No.:

3223 n/a

NAS No.:

3223

Description: Phenol has a strong odor that is sickeningly sweet and irritating. Phenol has powerful disinfectant and sanitizing qualities. It has been used as a topical anesthetic and antiseptic preservative, reagent and chemical reactant. Its use for direct addition to food is limited to a role as a flavoring ingredient in a few foods at a maximum level below 10 ppm. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.105, 175.300, 175.380, 175.390, 176.170, 177.1210, 177.1580, 177.2410 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.724 mg IOFI: Nature Identical Empirical Formula/MW: C6H5OH/94.11 Specifications: (Burdock, 1997) Appearance Assay

Boiling point

Colorless or white needles; turns pink on exposure to air 98% (min) 181.75°C; 70.86°C at 10 mmHg

Congealing point 41°C Flash point

Melting point

43°C

Refractive index 1.5509 at 21°C; 1.5418 at 41°C Soluble in water, alcohol, chloroform, carbon disulfide; very Solubility soluble in ether; soluble in carbon tetrachloride, acetone and benzene in all proportions 1.0722 at 20°/20°C; 1.0576 at Specific gravity 20°/4°C

>79°C

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

Usual 2.00 3.07 1.73 1.07

Max. 4.00 5.83 3.17 1.83

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.73 3.07

Max. 3.00 1.17 5.83

Synthesis: Phenol is formed in dry distillation of wood, peat and coal; coal tar is one of the commercial sources of phenol and its homologs. Aroma threshold values: Detection: 5.5 ppm. Taste threshold values: n/a Natural occurrence: It is reported found in over 150 natural products including apricot, sour cherry, black currant, bilberry, cranberry, other berries, grapes, guava fruit, peach, pineapple, asparagus, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, pennyroyal oil, many cheeses, butter, milk, milk powder, boiled egg, fish and fish oil, cooked and cured meats, beer, wheaten bread, crispbread, cognac, rose wine, cocoa, coffee, tea, whiskies,

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roasted filbert, roasted peanut, soybean, pecans, honey, avocado, Arctic bramble, passion fruit, beans, mushrooms, trassi, almond, sesame seed, fenugreek, mango, tamarind, Brazil nut, rice, rhubarb, licorice, buckwheat, watercres, malt, wort, dried bonito, loquat, myrtle berry, rosemary, Tahiti and bourbon vanilla, endive, shrimp, crab, crayfish, clam, squid, truffle and Chinese quince.

PHENOXYACETIC ACID Synonyms: Glycolic acid phenyl ether; Phenoxyethanoic acid; o-Phenylglycolic acid; Phenylium; Acetic acid, phenoxy- (8CI)(9CI); Glycolic acid, phenyl ether; Glycollic acid phenyl ether; Phenoxyacetic acid; POA CAS No.: CoE No.:

122-59-8 n/a

EEC No.: EINECS No.:

2005 204-556-7

FEMA No.: JECFA No.:

2872 n/a

NAS No.:

2872

Description: Phenoxyacetic acid has a sour, sweet odor and a honey-like taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Grouped under phenyl ethyl alcohols, phenylacetic acids, related esters, phenoxyacetic acids and related esters. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.545 mg IOFI: Artificial Empirical Formula/MW: C8H8O/152.14 Specifications: (Burdock, 1997) Appearance

Crystalline solid

Melting point

Boiling point

285°C (decomposes)

Solubility

98°C Slightly soluble in water; readily soluble in alcohol, ether, other common organic solvents

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

Usual 0.88 2.88 1.38

Max. 1.50 5.64 2.75

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.00 0.45 3.25

Max. 2.00 1.25 6.00

Synthesis: By reacting phenol and monochloroacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa beans.

2-PHENOXYETHYL ISOBUTYRATE Synonyms: Ethyleneglycol monophenylether, isobutyrate; 2-Phenoxyethyl isobutanoate; Phenylcellosolve isobutyrate; Isobutyric acid, 2-phenoxyethyl ester (8CI); Isobutyric acid, 2-phenoxyethyl ester (6CI,8CI); Phenoxyethyl isobutyrate; 2-Phenoxyethyl isobu-

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tyrate; 2-Phenoxyethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, 2-phenoxyethyl ester (9CI) CAS No.: CoE No.:

103-60-6 n/a

EEC No.: EINECS No.:

2089 203-127-1

FEMA No.: JECFA No.:

2873 n/a

NAS No.:

2873

Description: 2-Phenoxyethyl isobutyrate has a faint, rose-like and honey odor and a sweet, fruity (peach-like) taste. Consumption: Annual: 43.33 lb Individual: 0.00003672 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.431 mg IOFI: n/a Empirical Formula/MW: C12H18O3/208.26 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay

97.0% (min) of C12H18O3

Specific gravity

1.492-1.495 One ml is soluble in 3 ml 70% alcohol; miscible in alcohol, chloroform and ether; insoluble in water 1.044-1.048

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

Usual 1.00 29.38 23.20

Max. 2.00 44.85 38.72

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 29.42 9.63 29.70

Max. 43.91 12.70 38.24

Synthesis: From the corresponding phenoxyethyl alcohol and isobutyric acid in the presence of boric acid in benzene solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Green and fruity with waxy apple nuances. Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE Synonyms: Acetaldehyde, phenyl- (8CI); Benzeneacetaldehyde (9CI); Hyacinthin; 1Oxo-2-phenylethane; PAA; Phenylacetaldehyde; Phenylacetic aldehyde; Phenylethanal; 2Phenylethanal; alpha-Tolualdehyde; alpha-Toluic aldehyde; α-Tolyl aldehyde CAS No.: CoE No.:

122-78-1 116

EEC No.: EINECS No.:

116 204-574-5

FEMA No.: JECFA No.:

2874 n/a

NAS No.:

2874

Description: Phenylacetaldehyde has a harsh, green odor reminiscent of hyacinth on dilution. It has an unpleasant, pungent, bitter flavor, turning sweet and fruit-like at low levels. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status:

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CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Not allocated (1967) Trade association guidelines: FEMA PADI: 0.675 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H8O/120.14 Specifications: (FCC, 1996) Acid value

5.0 (max)

Appearance

Colorless to slightly yellow, oily liquid

Assay 90.0% (min) of C8H8O Boiling point 195°C

Refractive index 1.525-1.545 One ml is soluble in 2 ml 80% alcohol; soluble in most fixed oils Solubility and propylene glycol; insoluble in glycerin Specific gravity 1.025-1.045

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

Usual 0.54 2.73 6.09 1.64

Max. 1.05 4.79 6.09 3.39

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.19 1.74 2.44

Max. 3.92 3.51 4.41

Synthesis: By Darzen glycidic ester synthesis from benzaldehyde; readily oxidizable to phenyl acetic acid. Aroma threshold values: Detection: 4 ppb Taste threshold values: Taste characteristics at 5 ppm: Floral and honey-like with a sweet waxy nuance. Natural occurrence: Identified among the constituents of several essential oils: neroli, Citrus sinensis leaves, other citrus species (flowers and leaves), narcissus, magnolia, lily, rose and tea. It is reported found in over 170 natural products including apricot, sour cherry, cooked apple, peach, fresh blackberry, crispbread, other types of bread, green tea, unprocessed rice, lemon balm, red sage, black currant, bilberry, cranberry, other berries, grapes, raisins, melon, papaya, guava fruit, pineapple, asparagus, celery, carrot, parsley, peas, bell pepper, peppermint oil, Scotch spearmint oil, mustard, vinegar, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, many cheeses, milk, yogurt, boiled egg, cooked and cured meats, beer, cognac, grape wines, cocoa, coffee, tea, roasted filbert, roasted peanut, soybean, pecans, cauliflower, broccoli, honey, avocado, passion fruit, beans, mushrooms, trassi, mango, tamarind, rice, licorice, buckwheat, lovage root, pumpkin, sweet potato, cassava, corn oil, malt, wort, dried bonito, loquat, pawpaw, mate, sweet grass oil, orange peel oil, grapefruit juice, endive, clam and Chinese quince.

PHENYLACETALDEHYDE-2,3-BUTYLENE GLYCOL ACETAL Synonyms: 4,5-Dimethyl-2-benzyl-1,3-dioxolan CAS No.: CoE No.:

5468-06-4 n/a

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EEC No.: EINECS No.:

669 n/a

FEMA No.: JECFA No.:

2875 n/a

NAS No.:

2875

Description: Phenylacetaldehyde-2,3-butylene glycol acetal has a sweet, floral, somewhat earthy fragrance and a fruity flavor. Consumption: Annual: <1.00 lb Individual: 0.00000087 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.382 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance

Colorless, viscous liquid

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 5.60 3.00 4.90

Max. 6.70 5.00 6.30

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 3.60

Max. 8.00 9.47

Synthesis: By condensation of phenylacetaldehyde with 2,3-butylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE DIISOBUTYL ACETAL Synonyms: 1,1-Diisobutoxy-2-phenylethane; Benzene, (2,2-bis(2-methylpropoxy)ethyl)(9CI); (2,2-bis(2-Methylpropoxy)ethyl)benzene; Phenylacetaldehyde diisobutyl acetal CAS No.: CoE No.:

68345-22-2 EEC No.: 595 EINECS No.:

595 269-851-5

FEMA No.: JECFA No.:

3384 n/a

NAS No.:

3384

Description: Phenylacetaldehyde diisobutyl acetal has a sweet, floral, delicate green odor. Consumption: Annual: 11.66 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.083 mg IOFI: Artificial Empirical Formula/MW: C16H26O2/250.38

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Specifications: (Burdock, 1997) Appearance

Colorless liquid

Specific gravity

Boiling point

240°C

Solubility

0.93 Almost insoluble in water; soluble in alcohol, oils

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

Usual 5.00 10.00 6.00

Max. 25.00 50.00 30.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 10.00 1.00 15.00

Max. 50.00 10.00 75.00

Synthesis: From benzyl magnesium chloride and butyl o-formate; also from phenyl acetaldehyde and butyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 35 ppm: Sweet, honey, brown and floral. Natural occurrence: Not reported found in nature.

PHENYLACETALDEHYDE DIMETHYL ACETAL Synonyms: 1,3-Dimethoxy-2-phenylethane; α-Toluic aldehyde dimethylacetal; Acetaldehyde, phenyl-, dimethyl acetal (8CI); Benzene, (2,2-dimethoxyethyl)- (9CI); (2,2Dimethoxyethyl)benzene; 1,1-Dimethoxy-2-phenylethane; Ethane, 1,1-dimethoxy-2-phenyl-; Hyscylene; Phenacetaldehyde dimethyl acetal; Phenylacetaldehyde dimethyl acetal; Phenylacetic aldehyde dimethyl acetal; alpha-Tolylaldehyde dimethyl acetal; alpha-Tolyl aldehyde dimethyl acetal; Viridine CAS No.: CoE No.:

101-48-4 40

EEC No.: EINECS No.:

40 202-945-6

FEMA No.: JECFA No.:

2876 n/a

NAS No.:

2876

Description: Phenylacetaldehyde dimethyl acetal has a strong, green odor with a hyacinthlike note. At low levels, it has a sweet, green, spicy flavor, turning bitter at high levels. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.092 mg IOFI: n/a Empirical Formula/MW: C10H14O2/166.22 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Free phenyl 1.0% acetaldehyde Refractive index 1.493-1.496

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

95.0% (min) of C10H14O

Solubility

Boiling point Chlorinated compounds

219°C

Specific gravity

One ml is soluble in 2 ml 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 1.000-1.006

Passes test

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 0.71 7.85 2.78 2.92

Max. 1.47 11.62 3.75 3.91

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 20.00 20.00 0.96 4.64

Max. 60.00 60.00 1.91 5.61

Synthesis: By the cold reaction of the corresponding aldehyde with methanol or with orthoformic ester in the presence of acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa and Bulgarian tobacco.

PHENYLACETALDEHYDE GLYCERYL ACETAL Synonyms: Mixture of 60% 5-hydroxymehtyl-2-henxyl-1,3-dioxolan and 40% 5-hydroxy-2benxyl-1,3-dioxan; Benzeneacetaldehyde, cyclic acetal with glycerol; Benzeneacetaldehyde, cyclic acetal with 1,2,3-propanetriol (9CI); Phenylacetaldehyde glyceryl acetal CAS No.: CoE No.:

29895-73-6 EEC No.: 41 EINECS No.:

41 249-934-2

FEMA No.: JECFA No.:

2877 n/a

NAS No.:

2877

Description: Phenylacetaldehyde glyceryl acetal has a faint, sweet, rosy odor and a sweet green flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.138 mg IOFI: Artificial Empirical Formula/MW:

C11H14O3/194.23

Specifications: (Burdock, 1997) Appearance

Colorless, viscous liquid

Refractive index

1.5315-1.5345 at 20°C

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1997) (Continued) Aldehyde content 0.5% (max)

Solubility

Flash point

Specific gravity

95°C

1:4 to 1:7 in 30% alcohol; insoluble in water 1.165-1.168 at 20°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 7.00 8.50 11.25

Max. 10.67 11.50 17.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.80 3.70 2.43

Max. 14.40 6.20 13.33

Synonyms: Acetic acid, phenyl ester; Acetoxybenzene; (Acetyloxy) benzene; Phenol tatel

ace-

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

PHENYLACETATE

CAS No.: CoE No.:

122-79-2 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3958 n/a

NAS No.:

n/a

Description: Phenylacetate, a product of phenylalanine metabolism. It is a small molecule normally present in the mammalian circulation in low concentrations. Phenylacetate has an offensive odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.709400 mg IOFI: n/a Empirical Formula/MW: C8H8O2/136.15 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Gelatin, pudding

Usual 5.00 1.00

Max. 10.00 5.00

Food Category Hard candy

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

©2002 CRC Press LLC

Usual 5.00

Max. 7.00

PHENYLACETIC ACID Synonyms: α-Toluic acid; Acetic acid, phenyl- (8CI); Benzenacetic acid; Benzeneacetic acid (9CI); Phenylacetic acid; omega-Phenylacetic acid; Phenylethanoic acid; Phenyllacetic acid CAS No.: CoE No.:

103-82-2 672

EEC No.: EINECS No.:

672 203-148-6

FEMA No.: JECFA No.:

2878 n/a

NAS No.:

2878

Description: Phenylacetic acid has a geranium-leaf and rose-like odor in dilute solution. The odor is persistent and disagreeable in concentrated solution. It has a sweet, honey-like flavor at high levels. At low levels, it is a sweetener. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.381 mg IOFI: Nature Identical Empirical Formula/MW: C8H6O2/136.15 Specifications: (FCC, 1996)

Assay

Glistening white crystalline solid 99.0% (min) of C8H8O2

Boiling point

265°C

Heavy metals

0.004%

Appearance

Lead

10 mg/kg

Melting range

Between 76° and 78°C Soluble in most fixed oils and glycerin; slightly soluble in water

Solubility

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

Usual 2.00 6.76 4.09 2.83 3.17

Max. 4.76 12.32 8.61 5.10 3.17

Food Category Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.80 1.09 7.20 1.00

Max. 1.30 2.12 13.88 20.00

Synthesis: By the treatment of benzyl cyanide with dilute sulfuric acid and other processes. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: Sweet, floral, chocolate, honey and tobacco. Natural occurrence: Reported found among the constituents of a few essential oils: tobacco, Rosa centifolia, Bulgarian rose, orange flowers absolute, neroli and Mentha arvensis of Japanese origin; also reported present among the volatile constituents of cocoa. Also reported found in guava, papaya, raspberry, strawberry, cooked potato, tomato, peppermint oil, pepper, rye bread, cheddar cheese, Swiss cheese, gruyere cheese, boiled mutton, beer, cognac, cider, sherry, grape wines, cocoa, tea, honey soy protein, passion fruit, starfruit, mango, mushroom, malt, wort, roasted chicory root, naranjilla fruit, choke berry, sea buckthorn and Chinese quince.

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DL-PHENYLALANINE Synonyms: α-Aminohydrocinnamic acid; α-Amino-β-phenylpropionic acid; Alanine, phenyl-, DL- (8CI); DL-2-Amino-3-phenylpropanoic acid; DL-alpha-Amino-beta-phenylpropionic acid; Phenylalanine, dl-; beta-Phenylalanine, dl-; dl-Phenylalanine; DL-Phenylalanine (9CI); DL-beta-Phenylalanine; DL-beta-Phenyl-alpha-alanine; DL-3-Phenylalanine; (±)Phenylalanine CAS No.: CoE No.:

150-30-1 n/a

EEC No.: EINECS No.:

n/a 205-756-7

FEMA No.: JECFA No.:

3726 n/a

NAS No.:

3726

Description: DL-Phenylalanine has a sweet taste. It is an essential amino acid that plays a key role in the biosynthesis of other amino acids and some neurotransmitters. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.722 mg IOFI: n/a Empirical Formula/MW: C9H11NO2/165.20 Specifications: (FCC, 1996) Appearance Assay

Colorless, slightly viscous liquid Not less than 98.5% and not more than 101.5% of C9H11NO2 after drying

Heavy metals (as Pb)

Not more than 0.002%

Lead

Not more than 10 mg/kg

Loss on drying

Not more than 0.2%

Residue on ignition

Not more than 0.3%

Solubility

Soluble in water, in dilute mineral acids and in solutions of alkali hydroxides; very slightly soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Confection, frosting Frozen dairy Gelatin, pudding Meat products

Usual 30.00 25.00 76.00 15.00 15.00 30.00

Max. 300.00 300.00 268.00 60.00 60.00 300.00

Food Category Milk products Nut products Seasonings, flavors Soft candy Sweet sauce

Usual 32.00 20.00 20.00 94.00 60.00

Max. 66.00 300.00 300.00 268.00 220.00

Synthesis: By microbial bioengineered process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Phenylalanine is the most commonly found aromatic amino acid in proteins and enzymes with a molar ratio of 3.5% compared to the other amino acids, about double the amount of any other aromatic amino acid. Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat,

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barley, brown rice, rye flour, whole grain wheat flour, buttermilk, bleu cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources. L-PHENYLALANINE

Synonyms: Alanine, phenyl-; Alanine, phenyl-, L- (8CI); Alanine, 3-phenyl-; L-Alanine, phenyl-; Amino acid; (S)-alpha-Aminobenzenepropanoic acid; alpha-Aminohydrocinnamic acid; alpha-Amino-beta-phenylpropionic acid; Antibiotic FN 1636; L-Antibiotic FN 1636; Benzenepropanoic acid, alpha-amino-, (S)-; Hydrocinnamic acid, alpha-amino-; PAL; Phenylalamine; Phenylalanine; Phenyl-alpha-alanine; beta-Phenylalanine; (-)-beta-Phenylalanine; beta-Phenyl-alpha-alanine; beta-Phenyl-alpha-alanine, L-; Phenylalanine, L-; betaPhenyl-L-alanine; L-Phenylalanine (9CI); L-beta-Phenylalanine; (L)-Phenylalanine; (S)Phenylalanine; l-Phenylalanine; 3-Phenylalanine; 3-Phenyl-L-alanine CAS No.: CoE No.:

63-91-2 n/a

EEC No.: EINECS No.:

4205 200-568-1

FEMA No.: JECFA No.:

3585 n/a

NAS No.:

3585

Description: L-Phenylalanine has a slight characteristic odor and a slight bitter taste. It melts with decomposition at about 283°C. The pH of a 1 in 100 solution is between 5.4 and 6.0. FEMA notes this chemical is used in cocoa substitute only. Consumption: Annual: 2400.00 lb Individual: 0.002033 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.626 mg IOFI: n/a Empirical Formula/MW: C9H11NO2/165.20 Specifications: (FCC, 1996) Appearance Assay

Colorless or white platelike crystals or a white crystalline powder Not less than 98.5% and not more than 101.5% of C9H11NO2 calculated on the dried basis

Loss on drying

Not more than 0.2%

Residue on ignition

Not more than 0.1%

Heavy metals (as Pb)

Not more than 0.002%

Solubility

Lead

Not more than 10 mg/kg

Specific rotation

©2002 CRC Press LLC

One g is soluble in about 35 ml of water; slightly soluble in alcohol, in dilute mineral acids and in alkali hydroxide solutions Between –33.2° and –35.2° after drying at [α]20°/D; or between –32.7° and –34.7° after drying at [α]25°/D

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

Usual 20.00 30.00 5.00 15.00

Max. 100.00 110.00 10.00 60.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual Max. 15.00 60.00 5.00 10.00 15.00 60.00 30.00 110.00

Synthesis: From PTS-negative Escherichia coli bioengineered strains. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye four, whole grain wheat four, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.

4-PHENYL-2-BUTANOL Synonyms: Methyl phenethyl carbinol; Phenylethyl methyl carbinol; Benzenepropanol, alpha-methyl-; 4-Phenyl-2-butanol; 4-Phenylbutan-2-ol CAS No.: CoE No.:

2344-70-9 85

EEC No.: EINECS No.:

85 219-055-9

FEMA No.: JECFA No.:

2879 n/a

NAS No.:

2879

Description: 4-Phenyl-2-butanol has a characteristic, aromatic, floral odor. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.404 mg IOFI: Artificial Empirical Formula/MW: C10H14O/150.22 Specifications: (Burdock, 1997) Appearance Boiling point

Oily liquid 123-124°C at 15 mmHg

Refractive index Specific gravity

1.513 at 17°C 0.976 at 19°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.80 1.00 0.90

Max. 2.40 1.00 0.95

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.60

Max. 1.00 2.30

Synthesis: The optically inactive product can be prepared by hydrogenation of benzylidene acetone in alcohol solution; under pressure in the presence of platinum oxide, palladium oxide or ferrous sulfate; by reduction with magnesium in methanol.

©2002 CRC Press LLC

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

2-PHENYL-2-BUTENAL Synonyms: Benzeneacetaldehyde, alpha-ethylidene- (9CI); alpha-Ethylidenebenzeneacetaldehyde; 2-Phenyl-2-butenal; 2-Phenylcrotonaldehyde CAS No.: CoE No.:

4411-89-6 670

EEC No.: EINECS No.:

670 224-567-0

FEMA No.: JECFA No.:

3224 n/a

NAS No.:

3224

Consumption: Annual: 6.67 lb Individual: 0.00000564 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: 1.528 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O/146.18 Specifications: (Burdock, 1997) Boiling point Refractive index

177°C at 15 mmHg 1.5605 at 18°C

Specific gravity

1.045 at 18°/0°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 8.00 4.00 4.00

Max. 12.04 6.68 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 6.68

Max. 4.00 10.72

Synthesis: From acetaldehyde and phenyl acetaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, vegetative, floral, cocoa and nutty. Natural occurrence: Reported as the odorous component in black tea and Phallus impudicus. Also reported found in cocoa, roasted hazelnut, asparagus, coffee, cocoa, microbial fermented tea, roasted filbert, American potato chips, soybean, rice bran, malt, katsuobishi (dried bonito), okra, roasted macadamia nut and roasted sesame seeds.

4-PHENYL-3-BUTEN-2-OL Synonyms: Methyl styryl carbinol; 3-Buten-2-ol, 4-phenyl-; 4-Phenyl-3-buten-2-ol CAS No.: CoE No.:

17488-65-2 EEC No.: 2032 EINECS No.:

2032 241-501-6

FEMA No.: JECFA No.:

2880 n/a

NAS No.:

2880

Description: 4-Phenyl-3-buten-2-ol has a characteristic floral odor. Consumption: Annual: 18.33 lb Individual: 0.00001553 mg/kg/day

©2002 CRC Press LLC

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.775 mg Empirical Formula/MW:

IOFI: n/a

C10H12O/148.20 Specifications: (Burdock, 1997) Appearance

Dense, oily liquid

Solubility

Boiling point

131°C at 12 mmHg

Specific gravity

Insoluble in water; soluble in most organic solvents 1.0134 at 22°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 3.89 3.76 3.33

Max. 5.03 20.66 11.97

Food Category Nonalcoholic beverages Soft candy

Usual 0.57 3.07

Max. 2.26 11.97

Synthesis: From cinnamic aldehyde and magnesium methyl bromide in ether solution and subsequent hydrolysis of the ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-PHENYL-3-BUTEN-2-ONE Synonyms: Cinnamyl methyl ketone; Methyl styryl ketone; Acetocinnamone; Benzalacetone; Benzylideneacetone; Benzylidene acetone; 3-Buten-2-one, 4-phenyl- (8CI)(9CI); Methyl beta-styryl ketone; 4-Phenylbutenone; 4-Phenyl-3-buten-2-one; 2-Phenylvinyl methyl ketone; Styryl methyl ketone CAS No.: CoE No.:

122-57-6 158

EEC No.: EINECS No.:

158 204-555-1

FEMA No.: JECFA No.:

2881 820

NAS No.:

2881

Description: 4-Phenyl-3-buten-2-one has an odor reminiscent of coumarin and rhubarb with a sharp, pungent flavor. It is not very stable. Consumption: Annual: 61.67 lb Individual: 0.00005225 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.943 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O/146.18

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Colorless to slightly yellow, crystalline solid 97.0% (min)

Appearance Assay

260-262°C; 144-149°C at 20 mmHg

Boiling point

Melting point

41-42°C

Refractive index

1.5824 at 47.3°C Readily soluble in alcohol, ether, benzene and chloroform; 1:3 in 60% alcohol 1.0076 at 47.3°C

Solubility

Congealing point 39°C

Specific gravity

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

Usual 1.28 5.25 0.02 1.18

Max. 1.92 10.00 0.20 2.53

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 1.59 0.08 0.89 4.44

Max. 2.90 0.30 1.72 8.72

Synthesis: By condensing benzaldehyde and acetone in the presence of an alkaline condensing agent. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed soy protein.

4-PHENYL-2-BUTYL ACETATE Synonyms: Phenylethyl methyl carbinyl acetate; Benzenepropanol, alpha-methyl-, acetate (9CI); alpha-Methylbenzenepropanol acetate; 4-Phenyl-2-butyl acetate; 4-Phenylbut-2-yl acetate CAS No.: CoE No.:

10415-88-0 EEC No.: 671 EINECS No.:

671 233-890-6

FEMA No.: JECFA No.:

2882 n/a

NAS No.:

2882

Description: 4-Phenyl-2-butyl acetate has a mild, green, fruity odor and a sweet, fruity taste. Consumption: Annual: <1.00 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.998 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (Burdock, 1997) Appearance Boiling point Optical rotation

Colorless liquid 123-124°C at 13 mmHg; d-, 130°C at 13 mmHg d-, +0.83°C

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Refractive index 1.4895 at 16°C; d-, 1.5012 at 20°C Insoluble in water; soluble in alcoSolubility hol Specific gravity 0.991 at 16°C; d-, 0.9874 at 17°C

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

Usual 4.36 15.79 7.46

Max. 8.72 30.90 14.65

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.38 3.07 15.53

Max. 8.47 6.10 30.67

Synthesis: By acetylation of the corresponding alcohol; the racemic and the dextro-rotatory forms are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYL-3-CARBETHOXY FURAN Synonyms: 3-Furanecarboxylic acid, 2-phenyl-, ethyl ester; Ethyl 2-phenyl-3-furancarboxylate; Ethyl 2-phenyl-3-furoate; 3-Furancarboxylic acid, 2-phenyl-, ethyl ester (9CI); 2Phenyl-3-carbethoxy furan CAS No.: CoE No.:

50626-02-3 EEC No.: 2309 EINECS No.:

2309 256-663-3

FEMA No.: JECFA No.:

Consumption: Annual: 33.33 lb Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 489 mg Empirical Formula/MW:

3468 n/a

NAS No.:

3468

Individual: 0.00002824 mg/kg/day

IOFI: Artificial

C13H12O3/216.24 Specifications: (Burdock, 1997) Assay Boiling point

> 99% 148-154°C at 6 mmHg

Solubility

Insoluble in water; miscible in fat

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

Usual 2.50 2.50 2.50

Max. 2.50 2.50 2.50

Food Category Milk products Nonalcoholic beverages Soft candy

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

©2002 CRC Press LLC

Usual 2.50 2.50 2.50

Max. 2.50 2.50 2.50

2-PHENYL-3-(2-FURYL)-PROP-2-ENAL Synonyms: Benzeneacetaldehyde, α-(2-furanylmethylene)-, (E)-; 2-Furfurylidenephenylacetaldehyde; Benzeneacetaldehyde, alpha-(2-furanylmethylene)- (9CI); alpha-(2-Furanylmethylene)benzeneacetaldehyde; 2-Phenyl-3-(2-furyl)prop-2-enal CAS No.: CoE No.:

57568-60-2 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.223 mg Empirical Formula/MW:

3586 n/a

NAS No.:

3586

Individual: 0.00000141 mg/kg/day

IOFI: Artificial

C13H10O2/198.22 Specifications: (Burdock, 1997) Boiling point Melting point

85-80°C at 0.001 mmHg 56-57°C

Solubility

Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy

Usual 1.00 1.00 0.50

Max. 2.00 2.00 1.00

Food Category Gelatin, pudding Nonalcoholic beverages

Usual 1.00 0.50

Max. 2.00 1.00

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

PHENETHYL MERCAPTAN Synonyms: 2-Phenethyl mercaptan; 2-Phenethylthiol; 2-Phenylethanethiol CAS No.: CoE No.:

4410-99-5 n/a

EEC No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999)

©2002 CRC Press LLC

3894 527

NAS No.:

n/a

Individual: n/a

Trade association guidelines: FEMA PADI: 0.008532 mg Empirical Formula/MW:

IOFI: n/a

C8H10S/138.23 Specifications: (FEMA, 1999) Appearance

Clear colorless liquid

Refractive index

Assay

99% (min)

Solubility

Boiling point 62°C

Specific gravity

1.560-1.615 Insoluble in water; soluble in ethanol, triacetin and heptane 1.027-1.037

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confection, frosting Gravies Hard candy

Usual 0.005 0.05 0.01 0.05 0.001 0.005 0.01

Max. 0.05 0.01 0.05 0.10 0.01 0.05 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages Snack foods Soups

Usual 0.001 0.01 0.005 0.001 0.01 0.001

Max. 0.01 0.05 0.05 0.01 0.05 0.01

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

1-PHENYL-3-METHYL-3-PENTANOL Synonyms: Methyl ethyl phenylethyl carbinol; 3-Methyl-1-phenyl-3-pentanol; Phenylethyl methyl ethyl carbinol; Benzenepropanol, alpha-ethyl-alpha-methyl- (9CI); alpha-Ethylalpha-methylbenzenepropanol; 3-Methyl-1-phenylpentan-3-ol; 3-Pentanol, 3-methyl-1phenyl- (8CI); Phenethylmethylethylcarbinol; beta-Phenylethyl methylethylcarbinol; 1-Phenyl-3-methyl-3-pentanol CAS No.: CoE No.:

10415-87-9 EEC No.: 86 EINECS No.:

86 233-889-0

FEMA No.: JECFA No.:

2883 n/a

NAS No.:

2883

Description: 1-Phenyl-3-methyl-3-pentanol has a warm, rose-like odor and a fruity, green taste. Consumption: Annual: 21.67 lb Individual: 0.00001836 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.734 mg IOFI: n/a Empirical Formula/MW: C12H18O/178.27

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance

Colorless, slightly viscous liquid

Boiling point 254°C

Specific gravity Solubility

0.97 Almost insoluble in water; soluble in alcohol

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

Usual 8.00 32.72 10.50 7.03

Max. 16.00 65.34 20.93 13.98

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.53 3.56 34.82

Max. 0.83 7.04 69.56

Synthesis: May be prepared from phenethyl magnesium bromide and methyl ethyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5-PHENYLPENTANOL Synonyms: Benzenepentanol; Phenylamyl alcohol; Benzenepentanol (9CI); Pentanol, 5phenyl-; 1-Pentanol, 5-phenyl- (8CI); Phenylpentanol; 5-Phenylpentanol; 5-Phenyl-1-pentanol; 5-Phenylpentan-1-ol CAS No.: CoE No.:

10521-91-2 EEC No.: 674 EINECS No.:

676 234-064-8

FEMA No.: JECFA No.:

3618 675

NAS No.:

3618

Description: 5-Phenylpentanol has a floral, carnation, rose-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 4.065 mg IOFI: Artificial Empirical Formula/MW: C11H16O/164.25 Specifications: (JECFA, 2000) Acid value

5 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98% (min) 155°C at 20 mmHg

Specific gravity

1.514-1.521 Insoluble in water; soluble in oils; miscible in alcohol 0.970-0.977

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Synthesis: n/a

©2002 CRC Press LLC

Usual 16.00 12.00 12.00

Max. 16.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 12.00

Max. 12.00 12.00

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

2-PHENYL-4-PENTENAL Synonyms: Benzeneacetaldehyde, α-2-propenyl; Benzeneacetaldehyde, alpha-2-propenyl(9CI); 2-Phenyl-4-pentenal; alpha-2-Propenylbenzeneacetaldehyde CAS No.: CoE No.:

24401-36-3 EEC No.: n/a EINECS No.:

n/a 246-224-4

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.170 mg Empirical Formula/MW:

3519 n/a

NAS No.:

3519

Individual: 0.00000932 mg/kg/day

IOFI: n/a

C11H12O/160.22 Specifications: (Burdock, 1997) Assay 98% Refractive index 1.5291

Specific gravity

1.006

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 20.00 20.00 10.00 10.00

Max. 20.00 20.00 10.00 10.00

Food Category Gelatin, pudding Jam, jelly Nonalcoholic beverages Soft candy

Usual 10.00 10.00 5.00 20.00

Max. 10.00 10.00 5.00 20.00

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

3-PHENYL-4-PENTENAL Synonyms: β-Vinylhydrocinnamaldehyde; 3-Phenyl-4-pentenal; 3-Phenylpent-4-enal; 3Phenyl-3-vinylpropionaldehyde CAS No.: CoE No.:

939-21-9 10378

EEC No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a

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n/a 213-356-9

FEMA No.: JECFA No.:

3318 679

NAS No.:

3318

Individual: 0.001667 mg/kg/day

FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.495 mg Empirical Formula/MW:

IOFI: Artificial

C11H12O/160.21 Specifications: (JECFA, 2000) Acid value

5 (max)

Refractive index

Assay

95% (min)

Solubility

Boiling point

140°C at 20 mmHg

Specific gravity

1.526-1.532 Insoluble in water; soluble in oils; miscible in alcohol 1.003-1.009

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Gravies Hard candy

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Other grain Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

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

2-PHENYLPHENOL Synonyms: Anthrapole 73; 2-Biphenylol; [1,1'-Biphenyl]-2-ol; Dowicide 1; 2-Hydroxy-1,1'biphenyl; o-Hydroxybiphenyl; o-Phenylphenol; Torsite; Xenol CAS No.: CoE No.:

90-43-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3959 n/a

NAS No.:

n/a

Description: 2-Phenylphenol has a distinct odor. It emits acrid smoke and irritating fumes when it is heated to decomposition. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000010 mg IOFI: n/a Empirical Formula/MW: C12H10O/170.21

©2002 CRC Press LLC

Specifications: Appearance

White, flaky crystals

Solubility

Boiling point Melting point

280-284°C 55.5-57.5°C

Specific gravity Vapor pressure

Soluble in fixed alkali hydroxide solutions, most organic solvents; insoluble in water 1.213 at 25/4°C (water = 1) 1 mmHg at 100°C

Reported uses (ppm): (FEMA, 2000) Food Category Seasonings, flavors

Usual 1.00

Max. 3.00

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

1-PHENYL-1,2-PROPANEDIONE Synonyms: Acetyl benzoyl; Methyl phenyl diketone; Methyl phenyl glyoxal; Acetylbenzoyl; Benzoylacetyl; Benzoyl methyl ketone; Methylphenylglyoxal; Phenylmethyldiketone; 1-Phenyl-1,2-propanedione; 1-Phenylpropane-1,2-dione; 1-Phenyl-1,2-propanedione; 3-Phenyl2,3-propanedione; 1,2-Propanedione, 1-phenyl- (8CI)(9CI); Pyruvophenone CAS No.: CoE No.:

579-07-7 2275

EEC No.: EINECS No.:

2275 209-435-2

FEMA No.: JECFA No.:

3226 833

NAS No.:

3226

Description: 1-Phenyl-1,2-propanedion has a pungent odor. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.855 mg IOFI: Nature Identical Empirical Formula/MW: C9H8O2/148.17 Specifications: (Burdock, 1997) Appearance Yellow, oily liquid Boiling point 222°C; 101°C at 12 mmHg Refractive index 1.537 at 10°C

Solubility Specific gravity

Soluble in water, alcohol, ether 1.0065 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.10 3.34 0.10

Max. 0.20 5.03 0.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 5.00 3.34 2.55

Max. 10.00 5.03 5.10

Synthesis: By oxidation of propiophenone or benzyl methyl ketone with selenium dioxide; by the acid hydrolysis of oximonopropiophenone or other synthetic routes. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Natural occurrence: Reported found as a constituent in coffee aroma.

1-PHENYL-1-PROPANOL Synonyms: Dihydro isocinnamic alcohol; Dihydro-α-phenyl allyl alcohol; Ethyl phenyl carbinol; Phenylethyl carbinol; sec-Phenyl propyl alcohol; Benzenemethanol, alpha-ethyl(9CI); Benzyl alcohol, alpha-ethyl- (8CI); Carbicol; alpha-Ethylbenzenemethanol; alphaEthylbenzyl alchol; alpha-Ethylbenzyl alcohol; omega-Ethylbenzyl alcohol; Ethyl phenyl carbinol; alpha-Hydroxypropylbenzene; 1-Phenyl-1-hydroxypropane; 1-Phenylpropanol; 1Phenyl-1-propanol; 1-Phenylpropan-1-ol; 1-Phenylpropyl alcohol; 1-Propanol, 1-phenyl-; Unichol CAS No.: CoE No.:

93-54-9 82

EEC No.: EINECS No.:

82 202-256-0

FEMA No.: JECFA No.:

2884 n/a

NAS No.:

2884

Description: 1-Phenyl-1-propanal has a balsamic, floral fragrance and a sweet, honey-like taste. Consumption: Annual: 5.00 lb Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.712 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (Burdock, 1997) Appearance Colorless, oily liquid Boiling point 220°C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 0.99

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

Usual Max. 2.50 3.25 1052.00 1052.00 1.00 2.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.50

Max. 2.00 1.00 2.25

Synthesis: By hydrogenation of phenethyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Bantu beer.

3-PHENYL-1-PROPANOL Synonyms: Benzyl ethyl alcohol; Benzenepropanol (9CI); 3-Benzenepropanol; Hydrocinnamic alcohol; Hydrocinnamyl alcohol; (3-Hydroxypropyl)benzene; gamma-Phenylpropanol; 3-Phenylpropanol; 3-Phenyl-n-propanol; 3-Phenylpropanol-1; 3-Phenyl-1-pro-

©2002 CRC Press LLC

panol; 3-Phenylpropan-1-ol; Phenylpropyl alcohol; gamma-Phenylpropyl alcohol; 3-Phenylpropyl alcohol; 1-Propanol, 3-phenyl- (8CI) CAS No.: CoE No.:

122-97-4 80

EEC No.: EINECS No.:

80 204-587-6

FEMA No.: JECFA No.:

2885 636

NAS No.:

2885

Description: 3-Phenyl-1-propanal has a characteristic sweet, hyacinth-mignonette odor. It has a sweet and pungent taste suggestive of apricot. Consumption: Annual: 45.00 lb Individual: 0.00003813 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.099 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (FCC, 1996) Appearance

Colorless, slightly viscous liquid

Refractive index 1.524-1.528

Assay

98.0% (min) of C9H12O

Solubility

Boiling point Free 3-phenyl propionaldhyde

236°C

Specific gravity

One ml is soluble in 1 ml 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerin 0.998-1.002

0.5%

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

Usual 6.69 4.95 0.08 1.78

Max. 10.31 7.20 0.08 3.86

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.86 0.96 3.30

Max. 4.42 3.37 5.16

Synthesis: By hydrogenation of either cinnamic aldehyde or cinnamic alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Spicy, cinnamon, balsamic, fruity, winey and honey-like with floral nuances. Natural occurrence: Reported found in storax, Sumatra benzoin, tea, Peru balsam, passion fruit, strawberry, bilberry, high bush blueberry, European cranberry, guava peel, fresh blackberry, heated blackberry, rum, white wine, shitake, matsutake, peated malt, loquat, sapodilla fruit and crownberry.

2-PHENYLPROPIONALDEHYDE Synonyms: Benzeneacetaldehyde, alpha-methyl- (9CI); Cumene aldehyde; alpha-Formylethylbenzene; Hyacinthal; Hydratropaldehyde (8CI); Hydratropa aldehyde; Hydratropic aldehyde; Hydrotropic aldehyde; alpha-Methylbenzeneacetaldehyde; alpha-Methylphenylacetaldehyde; alpha-Methyl phenylacetaldehyde; alpha-Methyl-alpha-toluic aldehyde; 2-

©2002 CRC Press LLC

Phenylpropanal; 2-Phenyl-1-propanal; alpha-Phenylpropionaldehyde; alpha-Phenyl propionaldehyde; 2-Phenylpropionaldehyde; 2-Phenyl propionaldehyde; Propionaldehyde, 2phenyl-; alpha-Tolualdehyde, alpha-methylCAS No.: CoE No.:

93-53-8 126

EEC No.: EINECS No.:

126 202-255-5

FEMA No.: JECFA No.:

2886 645

NAS No.:

2886

Description: 2-Phenylpropionaldehyde has an intense, green, floral odor reminiscent of hyacinth. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.903 mg IOFI: Artificial Empirical Formula/MW: C9H10O/134.17 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Water-white to pale-yellow liquid

Solubility

Assay 95.0% (min) of C9H10O Boiling point 222°C

Specific gravity

1.515-1.520 Soluble in most fixed oils; slightly soluble propylene glycol; insoluble in glycerin 0.998-1.006

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

Usual 0.92 4.79 2.28

Max. 1.69 6.82 3.81

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.76 0.74 4.26

Max. 4.87 1.52 5.67

Synthesis: By alkaline condensation of acetophenone and ethyl chloroacetate; also by distillation of methylphenyl ethylene glycol in 91% yields (under atmospheric pressure). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in microbially fermented tea and some varieties of mushrooms.

3-PHENYLPROPIONALDEHYDE Synonyms: Benzenepropanal (9CI); Benzylacetaldehyde; Dihydrocinnamaldehyde; Hydrocinnamaldehyde (8CI); Hydrocinnamic aldehyde; 3-Phenylpropanal; 3-Phenyl-1propanal; beta-Phenylpropionaldehyde; 3-Phenylpropionaldehyde; 3-Phenylpropylaldehyde; 3-Phenylpropyl aldehyde; Propionaidehyde, 3-phenylCAS No.: CoE No.:

104-53-0 2013

©2002 CRC Press LLC

EEC No.: EINECS No.:

2013 203-211-8

FEMA No.: JECFA No.:

2887 645

NAS No.:

2887

Description: 3-Phenylpropionaldehyde has a strong, floral odor reminiscent of hyacinth with a balsamic, green, warm (almost burning) flavor. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.989 mg IOFI: Nature Identical Empirical Formula/MW: C9H10O/134.17 Specifications: (FCC, 1996) Acid value

10.0 (max)

Appearance

Colorless to slightly yellow liquid

Assay Chlorinated compounds

90.0% (min) of aldehydes

Refractive index 1.520-1.532 One ml is soluble in 7 ml 60% Solubility alcohol; miscible in alcohol and ether; insoluble in water Specific gravity 1.010-1.020

Passes test

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

Usual 1.10 5.22 1.88 0.89 2.38

Max. 2.62 7.65 1.88 2.00 3.58

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 2.32 0.10 0.86 3.94

Max. 3.45 1.00 1.85 5.93

Synthesis: From phenyl propionitrile; also from cinnamic aldehyde diethylacetal. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, melon, fruity and citrus. Natural occurrence: Reported found in the essential oil of Ceylon cinnamon and in strawberry. Also reported found in tomato, cinnamon, cassia leaf, gruyere de comte cheese, beer, cooked trassi, origanum (Spanish) and strawberry.

2-PHENYLPROPIONALDEHYDE DIMETHYL ACETAL Synonyms: Benzene, (2,2-dimethoxy-1-methylethyl)- (9CI); 1,1-Dimethoxy-2-phenylpropane; (2,2-Dimethoxy-1-methylethyl)benzene; Hydratropaldehyde dimethyl acetal; Hydratropaldehyde, dimethyl acetal (8CI); Hydratropic aldehyde dimethyl acetal; Hydrotropaldehyde dimethyl acetal; Hydrotropic aldehyde dimethyl acetal; alpha-Methylphenacetaldehyde dimethyl acetal; 2-Phenylpropanal dimethyl acetal; 2-Phenylpropionaldehyde dimethyl acetal CAS No.: CoE No.:

90-87-9 2017

EEC No.: EINECS No.:

2017 202-022-8

FEMA No.: JECFA No.:

2888 n/a

NAS No.:

2888

Description: 2-Pheylpropionaldehyde dimethyl acetal has a strong, warm, spicy odor reminiscent of walnut with a warm, mushroom nut-like taste. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day

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Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.692 mg Empirical Formula/MW:

IOFI: Artificial

C11H16O2/180.25 Specifications: (FCC, 1996) Appearance

Assay

Colorless to slightly yellow liquid

95.0% (min) of C11H16O2

Boiling point 241°C Free 2-phenyl3.0% propionaldehyde

Refractive index

Solubility

Specific gravity

1.492-1.497 One ml is soluble in 7 ml 60% alcohol, and in 3 ml 70% alcohol; soluble in alcohol and ether; insoluble in water 0.989-0.994

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

Usual 2.30 8.32 30.00 3.09

Max. 4.80 12.55 30.00 4.40

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual Max. 2.96 4.13 50.00 100.00 1.13 2.49 5.92 9.30

Synthesis: By catalytic hydrogenation of cinnamyl aldehyde dimethyl acetal in the presence of colloidal palladium; or from 2-phenylpropionaldehyde and a methanolic solution of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPIONIC ACID Synonyms: Benzylacetic acid; Hydrocinnamic acid; γ-Phenylpropionic acid; Benzenepropanoic acid (9CI); Benzenepropionic acid; Benzylacetic acid; Dihydrocinnamic acid; Hydrocinnamic acid (8CI); Phenylpropanoic acid; 3-Phenylpropanoic acid; Phenylpropionic acid; beta-Phenylpropionic acid; 3-Phenylpropionic acid CAS No.: CoE No.:

501-52-0 32

EEC No.: EINECS No.:

32 207-924-5

FEMA No.: JECFA No.:

2889 646

NAS No.:

2889

Description: 3-Phenylpropionic acid has a faint, sweet odor, somewhat balsamic and coumarin-like with a mildly sweet-sour, vanilla-like taste. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.416 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O2/150.18 Specifications: (JECFA, 2000) Appearance

White crystalline solid

Melting point

Assay

97% min; 98% by titration

Solubility

43°C min Soluble in oils; moderately soluble in alcohol; slightly soluble in water

Boiling point 280°C

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

Usual 0.30 1.63 3.00 2.15

Max. 1.00 9.29 5.00 6.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.72 0.49 1.65

Max. 1.86 0.95 4.50

Synthesis: By reduction of cinnamic acid using sodium amalgam. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, guava fruit, Vitis vinifera L., papaya, strawberry fruit, cinnamon, cassia leaf, cheddar cheese, cocoa, beer, cognac, white wine, red wine, special wine, rose apple, mushroom, cloudberry, Boletus edulis, fresh mango, licorice and labdanum.

3-PHENYLPROPYL ACETATE Synonyms: 3-Acetoxy-1-phenylpropane; (3-Acetoxypropyl)benzene; Benzenepropanol, acetate (9CI); Hydrocinnamyl acetate; 3-Phenyl-1-propanol, acetate; Phenylpropyl acetate; gamma-Phenylpropyl acetate; 3-Phenylpropyl acetate; 3-Phenyl-1-propyl acetate; 1-Propanol, 3-phenyl-, acetate (8CI) CAS No.: CoE No.:

122-72-5 222

EEC No.: EINECS No.:

222 204-569-8

FEMA No.: JECFA No.:

2890 638

NAS No.:

2890

Description: 3-Phenylpropyl acetate has a characteristic floral, spicy odor reminiscent of phenylpropyl alcohol and of geranyl acetate with a bittersweet, burning flavor suggestive of currant. Consumption: Annual: 46.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.099 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O2/178.23

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Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay

98.0% (min) of C11H14O2

Refractive index 1.494-1.497 One ml is soluble in 3 ml 70% alcoSolubility hol; soluble in alcohol; insoluble in water Specific gravity 1.012-1.015

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

Usual 6.00 9.59 0.10 7.63

Max. 12.00 17.67 0.10 9.96

Food Category Frozen dairy Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.33 5.05 2.77 10.01

Max. 8.75 7.46 3.98 17.08

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Balsamic, floral, fruity, sappy, spicy and cinnamic with powdery nuances. Natural occurrence: Reported found among the constituents of the essential oils of narcissus and Heracleum candicans and probably in cinnamon. It is also reported found in guava fruit, guava peel, melon, cassia leaf and rum.

2-PHENYLPROPYL BUTYRATE Synonyms: Hydratropyl butyrate; β-methyl phenethyl butyrate; α-phenylpropyl alcohol, butyric ester, 2-phenylpropyl-n-butyrate CAS No.: CoE No.:

80866-83-7 EEC No.: 285 EINECS No.:

285 279-587-2

FEMA No.: JECFA No.:

2891 n/a

NAS No.:

2891

Description: 2-Phenylpropyl butyrate has a fruity, woody, very sweet odor with a sweet flavor reminiscent of plum. Consumption: Annual: 1.17 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.669 mg IOFI: Artificial Empirical Formula/MW: C13H18O2/206.28 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 5.09 19.63 7.73

Max. 10.41 38.35 14.09

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Synthesis: By esterification of the alcohol with n-butyric acid.

©2002 CRC Press LLC

Usual 13.10 2.27 18.80

Max. 14.33 4.55 37.31

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

3-PHENYLPROPYL CINNAMATE Synonyms: Cinnamic acid, 3-phenylpropyl ester (7CI,8CI); Hydrocinnamyl cinnamate; 3-Phenyl-2-propenoic acid 3-phenylpropyl ester; Phenylpropyl cinnamate; 3-Phenylpropyl cinnamate; 3-Phenylpropyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-phenylpropyl ester (9CI) CAS No.: CoE No.:

122-68-9 338

EEC No.: EINECS No.:

338 204-565-6

FEMA No.: JECFA No.:

2894 672

NAS No.:

2894

Description: 3-Phenylpropyl cinnamate has a sweet, heavy, floral-fruity odor with a balsamic note. It has a sweet flavor suggestive of cocoa. Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.200 mg IOFI: Nature Identical Empirical Formula/MW: C18H18O2/266.33 Specifications: (JECFA, 2000) Acid value

1.0

Appearance

Colorless to slightly yellow liquid

Assay 98% by ester determination Boiling point 190°C at 0.2 mmHg

Refractive index 1.583-1.588 Soluble in oils; miscible in Solubility alcohol; insoluble in water Specific gravity 1.074-1.080

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 11.76 5.26 4.52

Max. 13.72 8.87 7.43

Food Category Nonalcoholic beverages Soft candy

Usual 3.08 6.86

Max. 4.60 8.83

Synthesis: From phenylpropyl alcohol and methylcinnamate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Oriental storax; American storax; Peru balsam from Honduras and Sumatra benzoin.

©2002 CRC Press LLC

3-PHENYLPROPYL FORMATE Synonyms: Benzenepropanol, formate (9CI); Hydrocinnamyl formate; Phenylpropyl formate; gamma-Phenylpropylformate; 3-Phenylpropyl formate; 3-Phenyl-1-propyl formate; 1-Propanol, 3-phenyl-, formate (8CI) CAS No.: CoE No.:

104-64-3 351

EEC No.: EINECS No.:

351 203-222-8

FEMA No.: JECFA No.:

2895 637

NAS No.:

2895

Description: 3-Phenylpropyl formate has a sweet, floral odor reminiscent of honey and hyacinth with a powerful, sweet, fruity, herbaceous taste. Consumption: Annual: <1.00 lb Individual: 0.00002017 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.703 mg IOFI: Artificial Empirical Formula/MW: C10H12O2/164.21 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

1.0 max Colorless to slightly yellow liquid 97% min 238°C

Refractive index Solubility Specific gravity

1.494-1.499 Miscible in alcohol; insoluble in water 1.012-1.019

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.15 14.25 11.44

Max. 5.30 28.00 15.34

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 2.60

Max. 9.75 3.85

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

3-PHENYLPROPYL HEXANOATE Synonyms: Hydrocinnamyl hexanoate; 3-phenylpropyl caproate; phenylpropyl capronate; phenylpropyl hexylate. CAS No.: CoE No.:

6281-40-9 321

EEC No.: EINECS No.:

321 228-490-3

FEMA No.: JECFA No.:

2896 642

NAS No.:

2896

Description: 3-Phenylpropyl hexanoate has a sweet, fruity, green odor with a powerful, warm, fruity taste of peach and pineapple.

©2002 CRC Press LLC

Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.655 mg IOFI: Artificial Empirical Formula/MW: C15H22O2/234.35 Specifications: (JECFA, 2000) Acid value

1.0 max

Boiling point

Appearance

Colorless liquid

Solubility

Assay

99% min

Specific gravity

292°C Soluble in oils; miscible in alcohol; insoluble in water 0.963-1.010

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 3.65 1.00 0.60

Max. 4.80 2.00 1.35

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.10

Max. 1.00 2.85

Synthesis: By esterification of phenylpropyl alcohol with n-hexanoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-PHENYLPROPYL ISOBUTYRATE Synonyms: beta-Methylphenethyl isobutyrate; α-Phenylpropyl alcohol, isobutyric ester; 2Phenylpropyl isobutyrate; 2-Phenylpropyl 2-methylpropanoate; Propanoic acid, 2methyl-, 2-phenylpropyl ester (9CI) CAS No.: CoE No.:

65813-53-8 EEC No.: 2087 EINECS No.:

2087 n/a

FEMA No.: JECFA No.:

2892 n/a

NAS No.:

2892

Description: 2-Phenylpropyl isobutyrate has a fruity, woody, highly sweet odor and a fruity, sweet taste. Consumption: Annual: 128.33 lb Individual: 0.0001087 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.385 mg IOFI: Artificial Empirical Formula/MW: C13H18O2/206.28

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Appearance Colorless liquid

Solubility

Insoluble in water; soluble in alcohol

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

Usual 6.00 20.48 3.86

Max. 12.00 39.16 9.65

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.55 1.41 10.74

Max. 9.78 3.19 22.07

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

3-PHENYLPROPYL ISOBUTYRATE Synonyms: Hydrocinnamyl isobutyrate; Isobutyric acid, 3-phenylpropyl ester (8CI); 3Phenylpropyl isobutyrate; 3-Phenylpropyl 2-methylpropanoate; Propanoic acid, 2methyl-, 3-phenylpropyl ester (9CI) CAS No.: CoE No.:

103-58-2 303

EEC No.: EINECS No.:

303 203-125-0

FEMA No.: JECFA No.:

2893 640

NAS No.:

2893

Description: 3-Phenylpropyl isobutyrate has a sweet, balsamic odor and a bittersweet flavor reminiscent of peach. It has a finer and fresher odor than the corresponding n-butyrate. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.423 mg IOFI: n/a Empirical Formula/MW: C13H18O2/206.28 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98.0% (min) 258°C

Refractive index 1.483-1.493 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 0.975-0.981

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

Usual 6.00 12.58 4.34

Max. 12.00 20.17 8.72

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Synthesis: By esterification of hydrocinnamic alcohol with n-butyric acid. Aroma threshold values: n/a

©2002 CRC Press LLC

Usual 3.66 2.52 9.35

Max. 7.37 3.86 16.21

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

3-PHENYLPROPYL ISOVALERATE Synonyms: Hydrocinnamyl isovalerate; 3-Phenylpropyl-β-methylbutyrate CAS No.: CoE No.:

5452-07-3 462

EEC No.: EINECS No.:

462 226-692-6

FEMA No.: JECFA No.:

2899 641

NAS No.:

2899

Description: 3-Phenylpropyl isovalerate has a complex, fruity (strawberry-raspberry) odor with a plum-like undertone. It has a sweet, jam-like, fruity taste with nut-like undertones. Consumption: Annual: 35.00 lb Individual: 0.00002966 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.199 mg IOFI: Artificial Empirical Formula/MW: C14H20O2/220.31 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

98.0% (min) 28°C

Specific gravity

1.482-1.489 Soluble in oils; insoluble in water; miscible in alcohol 0.962-0.971

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

Usual 0.50 0.65 1.00

Max. 1.00 1.80 3.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 3.00

Synthesis: May be prepared by esterification of phenylpropyl alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PHENYLPROPYL PROPIONATE Synonyms: Benzenepropanol, propanoate (9CI); Hydrocinnamyl propionate; β-Phenylpropyl propionate; 3-Phenylpropyl propionate; 1-Propanol, 3-phenyl-, propionate (8CI) CAS No.: CoE No.:

122-74-7 419

EEC No.: EINECS No.:

419 204-571-9

FEMA No.: JECFA No.:

2897 639

NAS No.:

2897

Description: 3-Phenylpropyl propionate has a heavy floral, balsamic odor with hyacinth and mimosa undertone. It has a sweet, fruity, slightly green taste at low concentration.

©2002 CRC Press LLC

Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.866 mg IOFI: Artificial Empirical Formula/MW: C12H16O2/192.26 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

99.0% (min) 265°C

Specific gravity

1.488-1.495 Soluble in oils; insoluble in water; miscible in alcohol 0.995-1.005

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

Usual 1.20 5.02 0.81 0.94

Max. 2.40 9.06 1.63 1.90

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 0.70 4.42

Max. 0.50 1.15 8.26

Synthesis: By esterification of phenylpropyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit.

1-PHENYL-3 or 5-PROPYLPYRAZOLE Synonyms: 1-Phenyl-3 or 5-propyl-1,2-diaxole; 1H-Pyrazole, 1-phenyl-3(or 5)-propylCAS No.: CoE No.:

65504-93-0 EEC 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

©2002 CRC Press LLC

2277 n/a

FEMA No.: JECFA No.:

3727 n/a

NAS No.:

3727

Individual: < 0.000001 mg/kg/day

Trade association guidelines: FEMA PADI: 0.293 mg Empirical Formula/MW:

IOFI: Artificial

C12H14N2/186.26

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

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

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

2-(3-PHENYLPROPYL)PYRIDINE Synonyms: 2-(3-Phenylpropyl)pyridine; Pyridine, 2-(3-phenylpropyl)- (8CI)(9CI) CAS No.: CoE No.:

2110-18-1 n/a

EEC No.: EINECS No.:

n/a 218-300-7

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

FEMA No.: JECFA No.:

3751 n/a

NAS No.:

3751

Individual: n/a

IOFI: n/a

C14H15N/197.28 Specifications: (Burdock, 1997) Appearance

Colorless to light amber liquid 98%; 1.7% 2-methyl-6(2-phenAssay ethyl)pyridine Boiling point 142-143°C at 1mmHg

Refractive index 1.559 at 20°C Insoluble in water; soluble Solubility in fats and alcohol Specific gravity 1.01 at 20°C

Reported uses: n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Green, vegetative and jalapeno pepper-like with some savory metallic nuances.

©2002 CRC Press LLC

Natural occurrence: Not reported found in nature.

2-(3-PHENYLPROPYL)-TETRAHYDROFURAN Synonyms: Furan, tetrahydro-2-(3-phenylpropyl)- (8CI)(9CI); 2-Hydrocinnamyl tetrahydrofuran; α-(3-Phenylpropyl)-tetrahydrofuran; 2-(3-Phenylpropyl)tetrahydrofuran; Tetrahydro-2-(3-phenylpropyl)furan CAS No.: CoE No.:

3208-40-0 489

EEC No.: EINECS No.:

489 221-715-6

FEMA No.: JECFA No.:

2898 n/a

NAS No.:

2898

Description: 2-(3-Phenylpropyl)-tetrahydrofuran has a sweet, fruity odor and a honey-like, sweet flavor. Consumption: Annual: 61.67 lb Individual: 0.00005225 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.149 mg IOFI: Artificial Empirical Formula/MW: C13H18O/190.28 Specifications: (Burdock, 1997) Appearance

Colorless to pale, straw-yellow liquid

Boiling point 105-107°C at 1 mmHg

Refractive index Solubility

1.5142 at 20°C Very slightly soluble in water; soluble in alcohol

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

Usual 1.00 0.60 0.34 0.31

Max. 2.00 1.20 1.19 2.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.29 0.18 0.22

Max. 1.81 0.70 1.05

Synthesis: From β-[2-(5-phenyl furyl)]-propionic acid butyl ester by catalytic hydrogenation with copper chromite under pressure and subsequent ring closure by heating the intermediate, 7-phenylheptan-1,4-diol, in the presence of Al2O3. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PHENYL SALICYLATE Synonyms: 2-Hydroxybenzoic acid, phenyl ester; Phenyl-2-hydroxybenzoate; Salol CAS No.: CoE No.:

118-55-8 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3960 736

Description: Phenyl salicylate has a distinctive aromatic odor and taste. Consumption: Annual: n/a

©2002 CRC Press LLC

NAS No.:

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 13.6760 mg Empirical Formula/MW:

IOFI: n/a

C13H10O3/214.22 Specifications: (JECFA, 2000) Acid value Appearance

1.0 (max) White crystalline, solid

Boiling point Melting point

Assay

99.0% (min)

Solubility

172° to 173°C 41° to 43°C Soluble in 50% heptane; insoluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confection, frosting

Usual Max. 40.00 100.00 40.00 100.00 40.00 100.00 400.00 1200.00 40.00 100.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 40.00 40.00 40.00 40.00

Max. 100.00 100.00 100.00 100.00

Synthesis: Prepared by a synthetic process whereby the phenol group is made to unite with the salicylic-acid radical. Also obtained by heating salicylic acid, the air being excluded. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PRENYL THIOACETATE Synonyms: Ethanethioic acid, S-(3-methyl-2-buten-1-yl) ester; S-(3-Methyl-2-butenyl)acetothioate; Thioacetic acid, S-(3-methyl-but-2-en-1-yl) ester CAS No.: CoE No.:

33049-93-3 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1999) Trade association guidelines: FEMA PADI: 0.008445 mg Empirical Formula/MW: C7H12OS/144.24

©2002 CRC Press LLC

3895 491

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: (JECFA, 1999) Appearance

Clear colorless liquid

Assay

99.0% (min)

Boiling point

67-68°C

Refractive index 1.492-1.497 Insoluble in water; soluble in Solubility ethanol, triacetin and heptane Specific gravity 0.964-0.969

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Hard candy

Usual 0.005 0.05 0.01 0.05 0.01

Max. 0.05 0.10 0.05 0.10 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages

Usual 0.001 0.01 0.005 0.001

Max. 0.01 0.05 0.05 0.01

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

PRENYLTHIOL Synonyms: 2-Butene-1-thiol, 3-methyl-; 3-Methyl-2-buten-1-thiol; 3-Methyl-2-butenthiol-1; 3-Methyl-2-butenyl mercaptan CAS No.: CoE No.:

5287-45-6 EEC No.: n/a n/a EINECS No.: n/a

FEMA No.: 3896 NAS No.: n/a JECFA No.: 522

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: 0.016270 mg Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C5H10S/102.20 Specifications: (JECFA, 1999) Appearance

Clear colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 128-135°C

Specific gravity

1.483-1.493 Insoluble in water; soluble in ethanol, triacetin and heptane 0.884-0.885

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confection, frosting

Usual 0.005 0.05 0.01 0.05 0.01

Max. 0.05 5.00 5.00 0.10 0.05

Food Category Instant coffee, tea Meat products Milk products Nonalcoholic beverages Seasonings, flavors

Usual 0.001 0.01 0.005 0.001 0.20

Max. 0.01 5.00 5.00 5.00 2.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Frozen dairy Gravies Hard candy

Usual 0.10 0.10 0.01

Max. 5.00 5.00 0.05

Food Category Soft candy Soups Sweet sauce

Usual 0.10 0.10 0.10

Max. 5.00 5.00 5.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer and coffee.

PHOSPHORIC ACID Synonyms: Orthophosphoric acid CAS No.: CoE No.:

7664-38-2 n/a

EEC No.: EINECS No.:

n/a 231-633-2

FEMA No.: JECFA No.:

2900 n/a

NAS No.:

2900

Description: Phosphoric acid is odorless. It has a pleasing acid taste when suitably diluted. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 52,333,333.33 lb Individual: 44.3502 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.85, 131.111, 131.136, 131.144, 133.123, 133.124, 133.129, 133.173, 133.178, 133.179, 182.10 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: MTDI 70 (1982) Trade association guidelines: FEMA PADI: 0.180 mg IOFI: Nature Identical Empirical Formula/MW: H3PO4/98 Specifications: (FCC, 1996) Appearance Colorless Arsenic Not more than 3 mg/kg (as As) Not less than the minimum or Assay within the range of percentage claimed by the vendor Fluoride

Not more than 10 mg/kg

Heavy metals (as Pb) Not more than 5 mg/kg A 1 in 10 solution gives Identification positive tests for phosphate Indicate the percentage or Labeling percentage range of phosphoric acid Miscible with water and Solubility with alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereal Confection, frosting Cheese Frozen dairy

Usual 0.00 0.32 0.08 0.65 2.73 0.25

Max. 0.00 0.49 0.08 0.80 4.91 0.28

Food Category Instant coffee, tea Jams, jelly Meat products Nonalcoholic beverages Other grain Processed vegetables

Usual 0.30 0.05 0.02 0.49 0.04 0.02

Max. 0.40 0.05 0.02 0.53 0.04 0.02

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatin, pudding Imitation dairy

Usual 0.37 1.00

Max. 0.45 2.00

Food Category Soft candy Sweet sauce

Usual 0.14 0.20

Max. 0.32 0.20

(Part 2 of 2) Synthesis: The elemental phosphorus is burned to produce phosphorous pentoxide (P2O5), which is then hydrated. The heat is then removed and the phosphoric acid (H3PO4) is collected as a fine mist. Another important source of phosphoric acid is from phosphate rocks by treatment with sulfuric acid; this is the so-called wet-acid process. The synthesis of pure phosphoric acid involves several steps including a time-consuming, expensive step, the sublimation of white phosphorus. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Phosphoric acid is a natural constituent of many fruits and their juices.

PIMENTA (ALLSPICE) Botanical name: Pimenta officinalis Lindl. Botanical family: Myrtaceae Other names: Allspice; Jamaica pepper; Semen amomi Foreign names: Piment (Fr.), Piment (Ger.), Pimento (Sp.), Pimento (It.) CAS No.: CoE No.:

977051-72-1 n/a

EEC No.: EINECS No.:

335 n/a

FEMA No.: JECFA No.:

2017 n/a

NAS No.:

2017

Description: Pimenta is a tropical evergreen tree growing wild in the East and West Indies and in Central and South America. The tree can reach 9 to 10 m (29.5 to 33 ft) in height; its fruits, commonly termed allspice, ripen between September and March. The pimenta tree is commercially exploited only on the island of Jamaica. The parts used are the leaves and fruits (berry). Pimenta has a warm, spicy odor and flavor reminiscent of pepper, nutmeg, clove and cinnamon. Derivatives: Pimenta berries oil, pimenta berries oleoresin, pimenta leaf oil Consumption: Annual: 413,333.33 lb Individual: 0.3502 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 377.342 mg IOFI: Natural Composition: The concret obtained from berries contains, in addition to essential oil, tannic acid, gum, sugar, malic and gallic acids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiment, relish Fats, oils Fish products Frozen dairy

Usual Max. 120.00 150.00 682.20 2428.00 49.00 49.00 822.80 1221.00 137.00 235.00 1300.00 1400.00 1.00 3.00

Food Category Gelatin, pudding Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 780.00 149.80 443.50 30.74 40.00 1.00 3691.00

Max. 1560.00 384.00 1692.00 73.10 40.00 3.00 3700.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fruit juice

Usual Max. 659.90 1199.00

Food Category

Usual

Max.

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Allspice Oil Other names: Pimenta berries oil; Pimenta oil CAS No.: CoE No.:

8006-77-7 n/a

EEC No.: EINECS No.:

335 n/a

FEMA No.: JECFA No.:

2018 n/a

NAS No.:

2018

Description: Obtained by steam distillation of the berry. It has a warm, spicy odor and a hot, burning, peppery taste. Allspice oil is affected by light. Consumption: Annual: 8316.67 lb Individual: 0.007048 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 20.018 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Assay Heavy metals (as Pb)

Between 1.527 and 1.540 at 20°C

Between -4° and 0°

Refractive index

Not less than 65.0%, by volume, of phenols Passes test

Solubility Passes test in alcohol Specific gravity Between 1.018 and 1.048

Physical-chemical characteristics: The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age. Essential oil composition: Main constituents of the oil include eugenol, l-α phellandrene, caryophyllene, methy1eugenol and cineol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual Max. 137.00 152.70 20.27 31.55 1269.00 1269.00 186.40 217.60 6.45 9.24 9.00 15.00

Food Category Hard candy Meat products nonalcoholic beverages Processed vegetables Soft candy

Usual Max. 8.01 8.01 96.42 129.10 25.02 30.20 0.00 6.25 64.79 248.90

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

Allspice Oleoresin CAS No.: CoE No.:

977017-87-0 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

335 n/a

FEMA No.: JECFA No.:

2019 n/a

NAS No.:

2019

Description: The oleoresin obtained by solvent extraction of the dried fruit is a viscous, brownish-green to dark green nonhomogeneous liquid. It exhibits a flavor and an odor more closely related to the dried product. Also see above, Pimenta (Allspice). Consumption: Annual: 2166.67 lb Individual: 0.001836 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 56.640 mg IOFI: Natural Composition: It contains, in addition to the essential oil, resin, tannin, fixed oil, sugar, gum and alkaloids. The volatile oil content of the oleoresin is between 20 and 50 ml/100 g. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Gravies

Usual 307.40 203.00 50.00

Max. 411.80 332.70 50.00

Food Category Meat products Soups

Usual Max. 154.80 412.30 4.00 108.00

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

Pimenta Leaf Oil CAS No.: CoE No.:

977157-17-7 n/a

EEC No.: EINECS No.:

335 n/a

FEMA No.: JECFA No.:

2901 n/a

NAS No.:

2901

Description: Obtained by steam distillation of the leaves. The oil has a spicy odor. Two fractions, heavier and lighter than water fractions, are formed during distillation, with a milky emulsion at the interface. The two fractions are combined at the end of the distillation. Also see above, Pimenta (Allspice). Consumption: Annual: 44,333.33 lb Individual: 0.03757 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.969 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between -2° and +0.5°

Refractive index

Between 1.531 and 1.536 at 20°C Passes test

Assay

Not less than 80.0% and not more than 91.0%, by volume, of phenols

Solubility in alcohol

Heavy metals (as Pb)

Passes test

Specific gravity Between 1.037 and 1.050

Physical-chemical characteristics: The oil is a pale-yellow to light brownish-yellow liquid. In contact with iron, it can acquire a blue shade turning to dark brown upon long contact. The oil is soluble in propylene glycol and most fixed oils (with opalescence). It is relatively insoluble in mineral oil and glycerin.

©2002 CRC Press LLC

Essential oil composition: Main constituents include eugenol (approximately 70%), caryophyllene, acids and aldehydes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Fats, oils Frozen dairy

Usual 2.99 49.26 835.00 86.07 90.00 1.99

Max. 4.01 59.31 835.00 97.93 90.00 3.01

Food Category Gelatin, pudding Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.01 10.00 75.86 3.04 30.19

Max. 3.02 94.00 90.15 4.05 40.18

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

PINE, DWARF Botanical name: Pinus mugo Turra var. pumilio (Haenke) Zenari Botanical family: Pinaceae Foreign names: Pin mughus (Fr.), Latschenkiefer (Ger.), Pino mugo (Sp.), Pino mugo (It.) Description: Dwarf Pine is a shrub, 1 to 3 m tall, with one or more curved trunks; long branches, with the base lying on the ground (up to 10 m from base) and/or so bent that it appears to be growing horizontally. It is native to the mountainous areas of central and southern Europe, Tyrol, Bavaria, Switzerland and the Balkans. The trunk is quite twisted and knotty; branches are irregular with linear, twined needles. The flowers are monoic, and the cones have woody scales. The parts used are the needles and twigs. Dwarf Pine contains a pleasant, pine-like odor (sweet, balsamic), somewhat woody. The unique odor apparently comes from traces of lower aliphatic aldehydes. Derivatives: Fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pine; Dwarf Needle Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: In green needles of P. mugo the most abundant polyprenols occur as a mixture of prenologues in which the dominant alcohol is built of 16 isoprene units.1 Aroma threshold values: n/a Taste threshold values: n/a

Pine, Dwarf, Needle Oil Other names: Dwarf pine needle oil; Knee pine oil; Oil of mountain pine; Oils, pine needle; Pine needle oil; Pinus montana oil; Pinus pumilio oil CAS No.: CoE No.:

8000-26-8 n/a

EEC No.: EINECS No.:

339 n/a

1 Kazimeirczak et al. Acta Biochim. Pol. 44, 803, 1997.

©2002 CRC Press LLC

FEMA No.: JECFA No.:

2904 n/a

NAS No.:

2904

Description: The essential oil is obtained by steam or steam-water distillation of the comminuted needles and twigs in yields of 0.3 to 0.4%. The oil has a pleasant aromatic odor and bitter, pungent taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.811 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between -5° and -15°

Refractive index

Not less than 3.0% and not more than 10.0% of esters calculated as bornyl acetate (C12H20O2) Not more than 10% distills below Distillation range 165°C Heavy metals (as Pb) Passes test Assay

Between 1.475 and 1.480 at 20°C

Solubility in alcohol Passes test Specific gravity

Between 0.853 and 0.871

Physical-chemical characteristics: It is a clear, almost colorless mobile liquid. Essential oil composition: Main constituents include l-α pinene, β pinene, l-limonene, dipentene, l-phellandrene, aldehydes, various esters, and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.70 3.42 1.40

Max. 9.88 6.82 3.31

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.47 1.03 2.73

Max. 3.09 2.51 5.76

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

α-PINENE Synonyms: Bicyclo(3.1.1)hept-2-ene, 2,6,6-trimethyl- (9CI); Pinene, alpha; Pin-2(3)ene; alpha-Pinene; 2-Pinene (8CI); Pinene isomer; 2,6,6-Trimethylbicyclo(3.1.1)-2-heptene; 2,6,6-Trimethylbicyclo(3.1.1)hept-2-ene; 2,6,6-Trimethylbicyclo(3.1.1)-2-hept-2-ene CAS No.: CoE No.:

80-56-8 2113

EEC No.: EINECS No.:

2113 201-291-9

FEMA No.: JECFA No.:

2902 n/a

NAS No.:

2902

Description: α-Pinene has a characteristic odor of pine. It is turpentine-like. The oxidized material has a resin-like odor. Consumption: Annual: 23,000.00 lb Individual: 0.01949 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 30 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 7.987 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H16/136.23 Specifications: (FCC, 1996) Angular rotation

Between -35° and -50°

Appearance Assay Boiling point

Colorless liquid 97.0% (min) of C10H16 155°C

Soluble in alcohol and most fixed oils; insoluble in water Refractive index 1.464-1.468 Specific gravity 0.855-0.860 Solubility

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

Usual 5.52 35.06 159.90 46.71 13.05

Max. 10.55 110.70 279.60 93.41 38.94

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 6.14 12.13 252.50 265.30 10.00 20.00 9.42 22.89 31.01 62.72

Synthesis: From turpentine, by distillation. Aroma threshold values: Detection: 2.5 to 62 ppb Taste threshold values: Taste characteristics at 5 to 100 ppm: Intense, woody, piney and terpy with camphoraceous and turpentine notes. It has herbal, spicy and slightly tropical nuances. Natural occurrence: The structure would account for the presence of four optically active and two optically inactive isomers; although only d-, l-, and dl-α-pinene are known, however; presence of one or more isomers has been reported in more than 400 essential oils; in the largest amounts it has been reported found in Achillea millefolium (d-), Artemisia tridentata (d-), Italian rosemary (l-), wild thyme (l-), French lavender (l-), coriander (d-,dl-), cumin (d, dl-), labdanum (l-), neroli (l-), lemon, Litsea cubeba (d-) and ylang-ylang (d-). It is also reported in over 200 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, carrot, celery, cooked potato, bell pepper, tomato, anise, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, Cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

β-PINENE Synonyms: 6,6-Dimethyl-2-methylene norpinane; Nopinene; Bicyclo(3.1.1)heptane, 6,6dimethyl-2-methylene- (9CI); 6,6-Dimethyl-2-methylenebicyclo(3.1.1)heptane; 6,6-Dimethyl-2-methylene-bicyclo(3.1.1)heptane; Pinene; Pinene, beta; Pin-2(10)-ene; beta-Pinene;

©2002 CRC Press LLC

2(10)-Pinene (8CI); Pseudopinen; Pseudopinene; Terbenthene; 2,2,6-Trimethylbicyclo(3.1.1)hept-2-ene CAS No.: CoE No.:

127-91-3 2114

EEC No.: EINECS No.:

2114 204-872-5

FEMA No.: JECFA No.:

2903 n/a

NAS No.:

2903

Description: β-Pinene has a characteristic turpentine odor with a dry, woody or resinous aroma. Consumption: Annual: 7833.33 lb Individual: 0.006638 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 600 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.777 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16/136.23 Specifications: (FCC, 1996) Angular rotation Between -15° and -30° Appearance Assay Boiling point

Colorless liquid 97.0% (min) of C10H16 165°C

Soluble in most fixed oils; insoluble in water, propylene glycol Refractive index 1.477-1.481 Specific gravity 0.867-0.871

Solubility

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

Usual 9.64 26.12 17.24 20.00 20.12

Max. 15.52 98.16 23.31 40.00 49.73

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 9.77 14.90 8.81 11.24 20.34

Max. 14.88 76.54 17.63 21.21 74.43

Synthesis: Isolated from American turpentine; also by conversion from α-pinene; as an intermediate extremely important for the manufacture of citral, citronellol, hydroxycitronellal, geraniol, citronellal, linalool, ionones, methylionones and menthol. Aroma threshold values: Detection: 140 ppb Taste threshold values: Taste characteristics at 15 to 100 ppm: Fresh, piney and woody, terpy and resinous with a slight minty, spicy and camphoraceous nuance. Natural occurrence: Usually occurring together with α-pinene but in smaller amounts; the d- and l-forms are reported found in the essential oils of various Artemisae and several Cupressaceae, in coriander and cumin; the l-form is a constituent of several citrus oils. βPinene is reported found in over 190 natural products including apple, apricot, many citrus juices and peel oils, bilberry, cranberry, lingonberry, blackberry, currants, guava, raspberry, strawberry, carrot, celery, cooked potato, bell pepper, tomato, anise, cinnamon, cassia leaf, clove, cumin, ginger, Mentha oils, nutmeg, mace, pepper, parsley, thyme, Swiss and cheddar cheese, cream, fatty fish, fried chicken, beef fat, hop oil, rum, bourbon whiskey, tea, roasted filberts, pecans, oats, soybean, plum, mushroom, sweet and wild marjoram, starfruit, mango,

©2002 CRC Press LLC

tamarind, cardamom, coriander, gin, rice, litchi, calamus, dill, lovage, caraway seed, buckwheat, laurel, fennel, kiwifruit, myrtle leaf and berry, rosemary, buchu oil, bourbon vanilla, Spanish and clary sage, nectarine, crayfish, clam, Cape gooseberry, anise hyssop, angelica root oil, Roman and German chamomile oil, eucalyptus oil, bullock’s heart and mastic gum leaf and fruit oil.

2(10)-PINEN-3-OL Synonyms: Bicyclo(3.1.1)heptan-3-ol, 6,6-dimethyl-2-methylene- (9CI); Bicyclo (3.1.1) heptan-3-ol, 6,6-dimethyl-2-methylene-, (+/-)-; 6,6-Dimethyl-2-methylenebicyclo (3.1.1) heptan-3-ol; 2(10)-Pinen-3-ol; Pinocarveol CAS No.: CoE No.:

5947-36-4 n/a

EEC No.: EINECS No.:

n/a 227-705-8

FEMA No.: JECFA No.:

3587 n/a

NAS No.:

3587

Description: 2(10)-Pinen-3-ol has a warm, woody, balsamic, slightly piney, fennel-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.85 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg IOFI: Nature Identical Empirical Formula/MW:

C10H16O/152.24 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Viscous, slightly yellow or pale-straw color oil 88°C at 10 mmHg; trans-isomer 210°C; cis-isomer 217°C 4°C; trans-isomer 5°C

Refractive index 1.448 at 25°C Insoluble in water; soluble in alcohol and oils Specific gravity 0.98 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Camphoreous, woody, pine-like with fresh, cooling minty undernotes. Natural occurrence: Reported found in grapefruit peel oil, bilberries, black currant (buds), other types of ginger, Scotch spearmint oil, pepper, Thymus vulgaris L., hop oil, cognac, myrtle leaf and Roman chamomile.

©2002 CRC Press LLC

PINE, SCOTCH Botanical name: Pinus sylvestris L. Botanical family: Pinaceae Other names: Scots pine (United Kingdom); Norway pine (Scandinavia); Baltic redwood (European continent) Foreign names: Pin sylvestre (Fr.), Kiefer (Ger.), Pino sylvestris (Sp.), Pino silvestre (It.) Description: Scotch Pine tree grows to 20 to 25 m (66 to 82 ft) in height. It has a reddish-brown bark (rough or cracked) that detaches readily; long blue-green needles (twined) forming a terminal cluster; and flowers from April to May. The staminiferous flowers are clustered at the branch tips, while the pistiliferous flowers are singular, reddish-purple in color, and later yield scaly cones. The tree is widespread throughout Europe, Asia and North America. The parts used are the needles and twigs. Scotch Pine has a strong pine-turpentine odor. Derivatives: An aqueous extract from the needles is available in Germany and Scandinavia; the extract is prepared from the distillation waters. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pine, Scotch Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The barks were analyzed to biomonitor the pollution by estimating the following inorganic and organic substances: Al, As, B, Ca, Cd, Ce, Cr, Cu, Fe, Hg, Mo, NH4+, Ni, NO3-, PO4(3)-, Pb, Sr, SO4(2)-, Ti, V, W, Zr, Zn, benzo[a]pyrene, fluoranthene, pyrene, αhexachlorocyclohexane (α-HCH) and dichlorodiphenyltrichloroethane (DDT)1. The German oil contains dextro-pinene, d-sylvestrene, cadinene, and probably bornyl- or terpinyl-acetate (about 3.5%). Aroma threshold values: n/a Taste threshold values: n/a

Pine, Scotch Oil Other names: Oils, pine, Pinus sylvestris; Pine oil concrete CAS No.: CoE No.:

8023-99-2 n/a

EEC No.: EINECS No.:

341 n/a

FEMA No.: JECFA No.:

2906 n/a

NAS No.:

2906

Description: The oil is obtained by steam distillation of the comminuted leaves (needles). It has a characteristic turpentine odor. It is produced mainly in Tyrol, Russia and Yugoslavia. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 FDA (other): n/a JECFA: n/a

1 Schulz et al. Sci. Total Environ. 232, 49, 1999.

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.948 mg Specifications: (FCC, 1996)

IOFI: Natural

Angular rotation

Between -4° and +10°

Refractive index

Between 1.473 and 1.479 at 20°C

Assay

Not less than 1.5% and not more than 5.0% of esters calculated as bornyl acetate (C12H20O2)

Solubility in alcohol

Passes test

Heavy metals (as Pb)

Passes test

Specific gravity

Between 0.857 and 0.885

Physical-chemical characteristics: The oil is a clear, colorless or yellow-green, volatile liquid. It is soluble in most fixed oils, mineral oil (with opalescence). It is slightly soluble in propylene glycol and practically insoluble in glycerin. The physical-chemical constants vary widely, depending on the plant source. Essential oil composition: Main constituents include α- and β-pinene, d- and l-limonene, aldehydes, dl-borneol, alcohols, terpene alcohols, bornyl acetate, phenols and fatty acids. Reported uses (ppm): ( FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 1.39 5.17 1.00 0.89

Max. 2.66 6.96 2.00 1.76

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.23 1.12 4.30

Max. 15.62 1.84 6.42

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

PINE, WHITE (BARK) Botanical name: Pinus strobes L. Botanical family: Pinaceae Other names: Eastern white pine; Weymouth pine; Canadian white pine Foreign names: The Latin name to distinguish the Pinus variety CAS No.: CoE No.:

977002-91-7 n/a

EEC No.: EINECS No.:

342 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6130

Description: White pine (Pinus strobes) reaches 20 to 50 m (66 to 154 ft) in height and 6 to 12 m in spread. This tall tree has slender, glaucous leaves; oval, sterile flowers; fertile, cylindrical, long-stalked catkins; and narrow, thin-scaled cones. The tree grows mainly in the northern United States and Canada but ranges south to Georgia (U.S.). The parts used are the needles and bark. Derivatives: Pine bark white extract, pine bark white oil, pine white oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Composition: The turpentine content of the oleoresin is 25%. The turpentine consists of 75% dl-α-pinene, 15% l-β-pinene and 4% terpene alcohols and ketones Aroma threshold values: n/a Taste threshold values: n/a

Pine, White Bark Extract CAS No.: CoE No.:

977089-63-6 n/a

EEC No.: EINECS No.:

342 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6131

Description: See above, Pine White (Bark). Consumption: Annual: 1.66 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition The extract contains complex of several antioxidants, including Procyanidins. Aroma threshold values: n/a Taste threshold values: n/a

Pine, White Bark Oil CAS No.: CoE No.:

977089-62-5 n/a

EEC No.: EINECS No.:

342 n/a

Description: See above, Pine White (Bark). Consumption: Annual: 3.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a 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.:

6132

Individual: 0.00000282 mg/kg/day

IOFI: Natural

Pine, White Oil CAS No.: CoE No.:

977019-44-5 n/a

EEC No.: EINECS No.:

340 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6133

Description: The production of essential oil from this pine has been abandoned. The needles are probably distilled with those from spruce. A large addition of white pine needles to spruce needles tends to lower considerably the ester content of the distilled spruce oil. Consumption: Annual: 1333.33 lb Individual: 0.001129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

PINE OIL (PINE TAR OIL)1 Botanical name: Pinus palustris and other Pinus species Botanical family: Pinaceae Foreign names: Essence de Sapin (Fr.), Fichtenoel (Ger.), Aceite essential de Pino (Sp.), Olio di pino (It.) CAS No.: CoE No.:

977009-97-4 n/a

EEC No.: EINECS No.:

340 n/a

FEMA No.: JECFA No.:

2907 n/a

NAS No.:

2907

Description: The pine (Pinus species) is one of the most important groups of plants called conifers. There are many different species, each having its own physical characteristics and specific growing requirements. Identifying features of different species include cone size and shape, and the number of long, slender needles in each bundle. Generally, pines are more adaptable to Southern climate conditions than spruces and firs. True pine oil consists of approximately 2% of the total distillable and extractable material from pine heartwood and stumpwood. The steam-distilled wood yields oil that is steam distilled or fractionally distilled under vacuum. The lower-boiling fractions yield the so-called wood turpentine. The steam-distilled chips are exhausted by extraction with a hydrocarbon solvent. The solvent is evaporated and the extract subjected to fractional distillation under reduced pressure. Again, the lighter fractions consist of turpentine, while the resinous residue consists of rosin. White or yellow pine oils are obtained after rectification. Pine tar oil can be prepared by destructive distillation of the wood and subsequent rectification. The wood is the only part used. Pine oil has a sweet, balsamic, anisic, pine-like odor. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.331 mg IOFI: Natural Physical-chemical characteristics: Pine oil, prepared by steam distillation and fractional rectification as described above, is a colorless to pale-yellow liquid with a characteristic sweet, balsamic, pine-like odor. Its physical-chemical constants vary depending on the source. Essential oil composition: Its main constituents include sesquiterpene alcohols, ketones, terpineol, fenchyl alcohol, borneol, fenchone and estragole. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 1.00 1.07

Max. 1.00 1.00 1.21

Food Category Gelatin, pudding nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.63

Max. 1.00 1.00 1.92

Aroma threshold values: n/a 1 Although the regulatory classification of Pine tar oil is as a synthetic flavor ingredient, this is identified in EAFUS

and FEMA as having a natural origin (i.e., Pinus species).

©2002 CRC Press LLC

Taste threshold values: n/a

PIPERIDINE Synonyms: Hexahydropyridine; Hexazane; Pentamethylenimine; Azacyclohexane; Cyclopentimine; Cypentil; Pentamethyleneimine; Piperidine; Pyridine, hexahydroCAS No.: CoE No.:

110-89-4 n/a

EEC No.: EINECS No.:

675 203-813-0

FEMA No.: JECFA No.:

2908 n/a

NAS No.:

2908

Description: Piperidine has a heavy, sweet, floral, animal odor and a burning peppery taste. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.901 mg IOFI: Nature Identical Empirical Formula/MW: C5H11N/85.15 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to pale-yellow liquid 98.0% (min) of C5H11N 106°C

Refractive index Specific gravity

1.450-1.454 0.858-0.862

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

Usual 3.67 9.69 0.04 1.00 1.00

Max. 5.00 9.69 0.08 1.00 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 6.00 0.92 2.50 4.00 0.01

Max. 12.00 1.66 3.33 5.67 0.05

Synthesis: Usually prepared by electrolytic reduction of pyridine. Aroma threshold values: Detection: 65.8 to 70.6 ppm Taste threshold values: n/a Natural occurrence: Reported found in black pepper, Piper officinarum, Psilocaulon absimile N.E. Br., tobacco and Petrosimonia monandra. Also reported found in wheaten bread, Russian cheeses, other cheeses, caviar, orange juice, boiled and cooked beef, fatty fish, grilled and roasted beef, sherry, cocoa, coffee, barley, malt, soybean, laurel and Chinese quince fruit.

PIPERINE Synonyms: 1-Piperoylpiperidine; Piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)-, (E,E)- (9CI); Piperidine, 1-piperoyl-, (E,E)- (8CI); Piperin; Piperine CAS No.: CoE No.:

94-62-2 492

©2002 CRC Press LLC

EEC No.: EINECS No.:

492 202-348-0

FEMA No.: JECFA No.:

2909 n/a

NAS No.:

2909

Description: Piperine is odorless. It is tasteless at first, but develops a burning aftertaste of pepper. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.01 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.407 mg IOFI: Nature Identical Empirical Formula/MW: C17H19NO3/285.32 Specifications: (Burdock, 1997) Appearance

Colorless prisms (from alcohol and other solvents)

Specific gravity

1.193 (liquid)

Melting point

128-129°C

Solubility

Almost insoluble in water; soluble in alcohol (10%), chloroform, ether

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

Usual 0.88 0.62 0.02 1.00

Max. 1.00 0.65 0.05 1.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 1.00 2.26 0.62 1.00

Max. 1.00 3.01 0.70 1.00

Synthesis: From piperoyl chloride and piperidine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black pepper; also in Piper longum, Piper officinarum, Piper lowong BI., Piper famechoni, Piper chaba and the leaves of Rhododendron fauriae var. rupescens.

γ-PIPERITONE Synonyms: p-Menth-1-en-3-one; 4-Isopropyl-1-methyl-1-cyclohexen-3-one CAS No.: CoE No.:

6091-50-5 2052

EEC No.: EINECS No.:

2052 n/a

FEMA No.: JECFA No.:

2910 435

NAS No.:

2910

Description: γ-Piperitone has a camphor-like odor and a sharp, minty flavor. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 3.376 mg Empirical Formula/MW:

IOFI: Nature Identical

C10H16O/152.23 Specifications: (JECFA, 1996) Appearance

Clear, light yellowish to yellow liquid

Refractive index

Assay

94.0% (min)

Solubility

Boiling point 233-235°C

Specific gravity

1.483-1.487 Soluble in alcohol; insoluble in water 0.929-0.934

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

Usual 3.94 19.55 6.18

Max. 8.02 39.07 12.36

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.06 2.02 19.74

Max. 8.27 4.15 39.45

Synthesis: Isolated from Japanese mint oil; l-form from Eucalyptus dives oil; by hydrogenation of diosphenol; by reduction of 5-methyl-2-isopropylanisole with sodium in liquid NH4. Aroma threshold values: Detection: 680 ppb Taste threshold values: n/a Natural occurrence: The structure has been defined by the work of several authors; the d-, l- and dl-forms are known; the d-form is found in the essential oils of Mentha silvestris, Cymbopogon sennaarensis and Japanese peppermint oil; the dl-form is found in the essential oils of Andropogon iwarancusa, Mentha pulegium var. hirsuta and in mixture with the l-form, Eucalyptus dives; the l-form, the most abundant, is found in about 30 varieties of eucalyptus and in other plants. It is also reported found in lemon and lime peel oil, lime juice, other citrus peel oils, black currants, raspberry, celery seed, cinnamon bark, peppermint oil, cornmint oil, other Mentha oils, nutmeg, pepper, mace, parsley seed oil, rose apple, starfruit, tamarind, elder flower, rosemary, buchu oil, lemon balm, sweet grass oil, eucalyptus oil and mastic gum fruit and leaf oil.

PIPERONAL Synonyms: Benzaldehyde, 3,4-(methylenedioxy)-; 1,3-Benzodioxole-5-carboxaldehyde (9CI); 3,4-Dihydroxybenzaldehyde methylene ketal; 3,4-Dimethylenedioxybenzaldehyde; Dioxymethyleneprotocatechuic aldehyde; Dioxymethylene-protocatechuic aldehyde; 5Formyl-1,3-benzodioxole; Heliotropin; Heliotropine; 3,4-Methylene-dihydroxybenzaldehyde; 3,4-Methylenedioxybenzaldehyde; 3,4-(Methylenedioxy)benzaldehyde; 3,4-bis(Methylenedioxy)benzaldehyde; Piperonal (8CI); Piperonaldehyde; Piperonyl aldehyde; Protocatechualdehyde methylene ether CAS No.: CoE No.:

120-57-0 104

EEC No.: EINECS No.:

104 204-409-7

FEMA No.: JECFA No.:

2911 n/a

NAS No.:

2911

Description: Piperonal has a sweet, flowery odor reminiscent of heliotrope and a bittersweet taste. Consumption: Annual: 28,666.67 lb Individual: 0.02429 mg/kg/day Regulatory Status:

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CoE: Approved FDA: 21 CFR 182.60 FDA (other): n/a JECFA: ADI: 0-2.5 (1967) Trade association guidelines: FEMA PADI: 5.490 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H6O3/150.14 Specifications: (FCC, 1996) Appearance Assay

White crystalline substance 99.0% (min) of C8H6O3

Boiling point

264°C

Heavy metals

0.004%

Lead 10 mg/kg Solidification point Not less than 35°C 1 g is soluble in 4 ml 70% alcohol; very soluble in alcoSolubility hol; soluble in most fixed oils and propylene glycol; insoluble in glycerin and water

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

Usual 4.02 31.00 38.00 90.00 8.89

Max. 8.07 80.00 38.00 90.00 16.94

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 5.41 15.98 0.10 6.61 4.90

Max. 12.48 45.71 0.10 12.14 23.00

Synthesis: By the oxidation of isosafrole with potassium dichromate and sulfuric acid and subsequent steam distillation of piperonal. Aroma threshold values: Detection: 62 ppb to 1 ppm Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Robinia pesudo-acacia and Eryngium poterium; in the oils of Spirea ulmaria and of leaves of Doryphora sassafras; also reported found in Tahitian and bourbon vanilla, camphor wood oil, violet flowers concrete and absolute, rabbiteye blueberry, melon, pepper, cooked chicken, sherry and dill.

PIPERONYL ACETATE Synonyms: Acetic acid, (3,4-methylenedioxy)benzyl ester; 1,3-Benzodioxole-5-methanol, acetate (9CI); Heliotropyl acetate; (3,4-Methylenedioxy)benzyl acetate; Piperonyl acetate; Piperonyl alcohol, acetate (8CI) CAS No.: CoE No.:

326-61-4 2068

EEC No.: EINECS No.:

2068 206-312-5

FEMA No.: JECFA No.:

2912 894

NAS No.:

2912

Description: Piperonyl acetate has a very sweet, floral odor with cherry-like undertones with a sweet, fruity flavor at low levels and bitter at high levels. Consumption: Annual: 48.33 lb Individual: 0.00004096 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 25 ppm; Food: 80 ppm

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FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 5.224 mg Empirical Formula/MW:

IOFI: n/a

C10H10O4/194.19 Specifications: (Burdock, 1997) Appearance

Oily liquid

Solubility

Boiling point 153-154°C at 14 mmHg Refractive index 1.528 at 18°C

Specific gravity

Soluble in alcohol; almost insoluble in water 1.240 at 18°C

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

Usual 25.00 18.55 36.51 1.28

Max. 50.00 25.90 51.10 1.94

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.15 6.86 32.77

Max. 12.64 12.77 48.10

Synthesis: By acetylation of the corresponding alcohol; or by boiling dimethylpiperonyl amine with acetic anhydirde. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in endive (Cichorium endivia L.).

PIPERONYL ISOBUTYRATE Synonyms: 1,3-Benzodioxol-5-ylmethyl isobutyrate; 1,3-Benzodioxol-5-ylmethyl 2-methylpropanoate; Heliotropyl isobutyrate; 3,4-Methylenedioxybenzyl isobutyrate; Piperonyl isobutyrate; Propanoic acid, 2-methyl-, 1,3-benzodioxol-5-ylmethyl ester (9CI) CAS No.: CoE No.:

5461-08-5 305

EEC No.: EINECS No.:

305 226-745-3

FEMA No.: JECFA No.:

2913 895

NAS No.:

2913

Description: Piperonyl isobutyrate has a very sweet but mild, fruity and berry-like fragrance with some jam-like qualities. It has an intense, sweet, plum-like flavor. Consumption: Annual: 25.00 lb Individual: 0.00002118 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001

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Trade association guidelines: FEMA PADI: 0.662 mg Empirical Formula/MW:

IOFI: Artificial

C12H14O4/222.24 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility Almost insoluble in water; soluble in alcohol

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

Usual 0.50 2.50 1.13

Max. 1.00 3.50 2.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.13 2.10 2.13

Max. 3.00 3.75 3.00

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

PIPSISSEWA Botanical name: Chimaphila umbellata (L.) Nutt. Botanical family: Ericaceae Other names: Chimaphila; Bitter wintergreen; Prince's pine; Waxflower; Wintergreen Foreign names: Herbe a pisser (Fr.), Quimafila (Sp.), Chimafila (It.) Description: Herbaceous plant, 15 to 30 cm (6 to 12 in.) tall. It has wedge-lanceolate, sharply serrate, dentate leaves; pale pink to pink flowers in small, terminal, umbellate clusters; loculicidal fruits surrounded by a basal, persistent calyx; and numerous, small seeds. The plant grows in arid sandy places in the mountains of Northern, Central and Eastern Europe and in North America. The leaves are the only part used. Pipsissewa has a tonic, aromatic odor. Derivatives: Fluid exract and tincture Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: n/a FDA: See below, Pipsissewa Leaves Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Main constituents of the leaves include arbutin, ericolin, chimaphilin, urson, tannin, pectin, sugars and mucilages. Arbutin (C24H32O14.H2O), a crystalline, glucosidal principle found in other ericaceous plants, was also detected in Pipsissewa. Chimaphilin, a yellow naphthoquinone present in Pipsissewa, has been reported as a moderate contact sensitizer.1 Aroma threshold values: n/a Taste threshold values: n/a 1 Hausen and Schiedermair. Contact Dermatitis 19, 180, 1988.

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Pipsissewa Leaves Extract CAS No.: CoE No.:

977023-19-0 n/a

EEC No.: EINECS No.:

124 n/a

FEMA No.: JECFA No.:

2914 n/a

NAS No.:

2914

Description: See above, Pipsissewa. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 26.755 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 143.70 100.30 25.00

Max. 289.50 168.80 30.00

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 13.54 13.54 62.79 135.60 322.00 365.00

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

POMEGRANATE Botanical name: Punica granatum L. Botanical family: Punicaceae Foreign names: Granado, Mangrano (Sp.), Granatbaum (Ger.), Grenadier, Pom granate (Fr.), Melograno (It.) Description: Small tree or thick shrub probably native to Kurdistan; it grows throughout the Mediterranean basin and in other warm regions. Several varieties are known: P. granatum silvestric DC (wild), P. flava (with yellow flowers) and P. grandiflora Hert. nana (dwarf variety growing mainly in South America). The plant is known for its glossy foliage that turns from bronze to green to golden by fall. The plant has an erect trunk with thin, gray bark; subtetragonal branches; and lanceolate, opposite, petiolate leaves without stipules. The flowers are crimson or purple, often growing in trifloral clusters at the tips of branches or in the axilla of the upper leaves. The almost round berries (fruits) are reddish, many seeded, with a crimson pulp. The parts used are the bark from the branches and roots and the edible fruit pulp. Pomegranate has a characteristic agreeable acid flavor. Derivatives: Decoction (6%), fluid extract and tincture (prepared from the fluid extract) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Pomegranate bark extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include alkaloids (pelletierine, isopelletierine, methylpel letierine, pseudopelletierine), digallic acid, punicin tannate, calcium oxalate, starches and mucilages. The infusion prepared from rind is reported to contain 18.8% tannin, 17.1% mucilage, 10.8% extractive matter, 30% lignin, a trace of resin and 29.9% of moisture.

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

Pomegranate Bark Extract CAS No.: CoE No.:

977018-22-6 n/a

EEC No.: EINECS No.:

381 n/a

FEMA No.: JECFA No.:

2918 n/a

NAS No.:

2918

Description: See above, Pomegranate. Consumption: Annual: 116.67 lb Individual: 0.00009886 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 32.240 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 60.00

Max. 120.00

Food Category Nonalcoholic beverages

Usual 800.00

Max. 1600.00

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

POPLAR (BUDS) Botanical name: Populus baslamifera L. (P. tacamahacca Mill.), P. candicans Ait. or P. nigra L. Botanical family: Salicaceae Other names: Aspen; Black poplar; Lombardy poplar Foreign names: Alamo (Sp.), Pappel (Ger.), Peuplier (Fr.), Pioppo (It.) CAS No.: CoE No.:

977002-20-2 361

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6138

Description: Poplar is a slender tree that grows to 25 to 30 m (82 to 98 ft) high. It has grayish bark (initially smooth and then cracked); often angular, assurgent branches; green, ovate, toothed leaves; scaly buds adherent to the branches, covered with an odorous resinous varnish; ovoid, four-valved capsules; and dioecious flowers with a tiny perianth. Poplar trees are widespread throughout Europe (especially in Hungary), North Africa and North America. The leaf buds and sometimes the bark are the parts used. Poplar has a sweet, balsamic odor with a slight cinnamic undertone. The oleoresin, obtained by petroleum ether extraction from Canadian poplar buds (P. balsamifera), is a yellow-green, viscous liquid with a sweet balsamic odor slightly reminiscent of cinnamon. An essential oil is obtained also by vacuum distillation of the oleoresin in the presence of ethylene glycol. The oil is obtained by steam distillation from the buds in approximately 0.5% yields. Derivatives: Tincture, fluid extract, soft extract and oleoresin (or “concrete”) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Buds and Bark: category 5 (additional toxicological and/or chemical information is required). Use levels in ppm for buds: alcoholic beverages 400; sweets 10 to 400; foods 40

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FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Acid value Ester value Refractive index

2-11 8-9 1.498-1.500 at 20°C

IOFI: Natural Optical rotation Specific gravity

–1°54' to –7°30' 0.890-0.910 at 15°C

Note: The above constants are for oil of Hungarian production (P. nigra). Physical-chemical characteristics: The physical-chemical constants of oil obtained from poplar vary with its source. Composition: Main constituents include salicin (a glucoside yielding saligenin + glucose on hydrolysis), chrysin (phloroglucin + benzoic acid), tectochrysin, the glucoside populin (yielding salicin + benzoic acid) and small amounts of gallic acid and tannins. Buds contain flavonoids (including quercetin, kaempferol and galangin), phenolic acids (including dimethylallycaffeic acid). Bud essential oil contains β-caryophyllene, cis-3-hexen-1-ol, 1,2-cyclohexanedione, eugenol, 1-octadecanol. The bud oleoresin contains salicin, populin, gallic acid, chrysin and tannins. Aroma threshold values: n/a Taste threshold values: n/a

POPPY (SEED) Botanical name: Papaver somniferum L. (P. sativum Fuchs) Botanical family: Papaveraceae Other names: Opium poppy; Poopyseed poppy Foreign names: Pavot somnifère (Fr.), Schlafmohn (Ger.), Amapola (Sp.), Papavero (It.) CAS No.: CoE No.:

977051-77-6 n/a

EEC No.: EINECS No.:

320 n/a

FEMA No.: JECFA No.:

2919 n/a

NAS No.:

2919

Description: The opium poppy is a bristly, hairy, annual herb native to Asia Minor. It grows wild in the fields and mountain areas of southern Europe (Turkey, Macedonia) and in the Middle East. It is cultivated extensively in Turkey for the extraction of opium for medicinal purposes. The plant has small, slender, spindle-shaped roots; erect, cylindrical, sparsely branched stems; alternate, obovate, irregularly dentate leaves with an ascendent central rib; large, solitary, white or purple flowers; and ovate, globose capsules containing numerous, white, kidney-shaped seeds. The parts used are the seeds and capsules. Poppy has a fatty, oily odor and corresponding taste. The opium prepared from the unripe capsules is a brownish-yellow powder with a faint smell and bitter, acrid taste. Derivatives: Opium is the dried, milky juice obtained by incisions of the unripe capsules. Also called “tincture of opium.” Consumption: Annual: 888,333.33 lb Individual: 0.7528 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 486.703 mg IOFI: Natural

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Composition: The composition of Papaver has been extensively studied. The main constituents of opium include codarnine, codeine, cryptopine, gnoscopine, lanthopine, laudanidine, laudarnine, laudanosine, meconidine, morphine, narceine, narcotine, neopine, papaveramine, papaverine, protopine, pseudomorphine, rhoeadine and tebaine. In addition to the above alkaloids, several acids are also present – meconic, lactic, acetic and phosphoric – together with fats, resin, waxes and magnesium and calcium salts (Burdock, 1997). More than 30 alkaloids have been isolated from the opium; the important ones include morphine (20%), codeine (2%), papaverine (2%), noscapine (5%, also called narcotine) and thebaine (1%).1 In addition to codeine and morphine, three more compounds, narcotine (noscapine), papaverine and thebaine, were found in Indian and Netherlands poppy seeds (P. somniferum L.). The concentrations of codeine, morphine, thebaine, papaverine and narcotine were 44, 167, 41, 67, and 230 mg/g in Indian poppy seeds, and were 1.8, 39, 1.0, 0.17, 0.84 mg/g in Netherland poppy seeds, respectively.2 Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Fats, oils Gelatin, pudding

Usual Max. 1649.00 1664.00 1400.00 1400.00 649.00 1358.00

Food Category Other grain Processed vegetables

Usual 340.00 5000.00

Max. 679.00 9900.00

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

POLYARABINOGALACTAN Synonyms: Arabinogalactan; Galactoarabinan; Larch gum; Larch turpentine; Venetian turpentine CAS No.: CoE No.:

9036-66-2 n/a

EEC No.: EINECS No.:

n/a 232-910-0

FEMA No.: JECFA No.:

3254 n/a

NAS No.:

3254

Description: Polyarabinogalactan possesses a soft, balsamic terpenic odor, reminiscent of fresh conifer resins and cones. It is a turpentine type of a natural oleoresin. It occurs as a physiological secretion in the larch tree, Larix decidua, a conifer. Consumption: Annual: <1.00 lb Individual: 0.0003657 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Nature Identical Empirical Formula/MW: n/a Specifications: Melting point

200°C at 760 mmHg

Solubility

Soluble in water

Reported uses: n/a Synthesis: Natural turpentine is obtained from tapping or scraping the wounds on a variety of coniferous trees. Separating the essential oil and solid content of crude turpentine makes pure 1 Duke. Handbook of Medicinal Herbs, CRC Press, Boca Raton, FL 1985. 2 Paul et al. Planta Med. 62, 544, 1996.

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gum spirits. The crude gum is heated, refined and separated by distillation into gum spirits and rosin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the secretion of the larch tree, Larix deciduas.

POLYSORBATE 20 Synonyms: Tween 20; PEG-10 Sorbitan laurate; PEG-44 Sorbitan laurate; PEG-75 Sorbitan laurate; PEG-80 Sorbitan laurate; POE 20 Sorbitan monolaurate; Polyethylene glycol (44) sorbitan monolaurate; Polyethylene glycol (80) sorbitan monolaurate; Polyethylene glycol 500 sorbitan monolaurate; Polyethylene glycol 4000 sorbitan monolaurate; Polyoxyethylene sorbitan monolaurate; Polyoxyethylene (4) sorbitan monolaurate; Polyoxyethylene (10) sorbitan monolaurate; Polyoxyethylene (20) sorbitan monolaurate; Polyoxyethylene 20 sorbitan monolaurate (Compound usually contains also associated fatty acids.); Polyoxyethylene (44) sorbitan monolaurate; Polyoxyethylene (75) sorbitan monolaurate; Polyoxyethylene (80) sorbitan monolaurate; Polysorbate 20; Polysorbate 21; Protasorb L-20; Sorbax PML-20; Sorbitan, monododecanoate, poly(oxy-1,2-ethanediyl) derivs. (9CI); Sorbitan, monododecanote, poly(oxy-1,2-ethanediyl) derivatives; Sorbitan, monolaurate polyoxyethylene deriv CAS No.: CoE No.:

9005-64-5 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2915 n/a

NAS No.:

2915

Description: Polysorbate 20 is a mixture of laurate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. It has a faint, characteristic odor and a warm somewhat bitter taste. Consumption: Annual: 13,083.33 lb Individual: 0.01108 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI 0-25, as total polyoxyethylene (20) sorbatan esters (1973) Trade association guidelines: FEMA PADI: 15.708 mg IOFI: n/a Empirical Formula/MW:

C58H114O26/1123.72

Specifications: (FCC, 1996) Acid value

2 (max)

Lauric acid

Between 15 and 17 g/100 g of sample

Appearance

Lemon- to amber-colored liquid

Residue on ignition

Not more than 0.25%

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Not less than 70% and not more than 74% of oxyethylene groups, Assay of oxyethylene equivalent to between 97.3 and 103% of polysorbate 20, calcucontent lated on the anhydrous basis 1,4-Dioxane

Not less than 10 mg/kg

Saponification Between 40 and 50 value

Solubility

Hydroxyl value Between 96 and 108

Water

Soluble in water, alcohol, ethyl acetate, methanol, dioxane; insoluble in mineral oil and mineral spirits Not more than 3%

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual Max. 48.29 84.16 411.30 1000.00 24.79 73.65 25.00 50.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 50.00 25.00 20.75 29.36

Max. 50.00 50.00 95.74 63.69

Synthesis: By condensing the partial esters of sorbitol and its anhydrides with ethylene oxide to effect an oxyethylene copolymerization at the free hydroxyl groups. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POLYSORBATE 60 Synonyms: Polyoxyethylene (20) sorbitan monolaurate; Tween 60; PEG-3 Sorbitan stearate; PEG-40 Sorbitan stearate; Polyethylene glycol (3) sorbitan monostearate; Polyethylene glycol 2000 sorbitan stearate; Polyoxyethylene sorbitan monostearate; Polyoxyethyl ene (3) sorbitan monostearate; Polyoxyethylene (4) sorbitan monostearate; Polyoxyethylene (20) sorbitan monostearate; Polyoxyethylene 20 sorbitan monostearate (compound usually contains also associated fatty acids); Polyoxyethylene (40) sorbitan stearate; Polysorbate 60; Polysorbate 61; Sorbitan, monooctadecanoate, poly(oxy-1,2-ethanediyl) derivatives (9CI); Sorbitan, monostearate polyoxyethylene derivatives CAS No.: CoE No.:

9005-67-8 n/a

EEC No.: EINECS No.:

E435 n/a

FEMA No.: JECFA No.:

2916 n/a

NAS No.:

2916

Description: Polysorbate 60 has a faint, characteristic odor and a warm, somewhat bitter taste. It is a mixture of stearate and palmitate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. Consumption: Annual: 2,200,000.00 lb Individual: 1.8644 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340, 172.836, 163.130, 160.123, 172.515, 73.1001, 573.840, 163.135, 163.140, 163.145, 163.155, 163.150, 163.153 FDA (other): n/a JECFA: ADI: 0-25, as total polyoxyethylene (20) sorbitan esters (1973)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 81.455 mg Empirical Formula/MW:

IOFI: n/a

C64H126O26/1311.69

Specifications: (FCC, 1996) Acid value Appearance

Assay of oxyethylene content

1,4-Dioxane

Not more than 2 Lemon- to orange-colored oily liquid or semi-gel Not less than 65% and not more than 68.5% of oxyethylene groups, equivalent to between 97 and 103% of polysorbate 60, calculated on the anhydrous basis Not less than 10 mg/kg

Residue Not more than 0.25% on ignition Saponification Between 40 and 50 value Stearic and Between 21.5 and 26 g/ palmitic acids 100 g of sample

Solubility

Heavy metals (as Pb) Not more than 10 mg/kg Hydroxyl value Between 96 and 108

Water

Soluble in water, aniline, ethyl acetate, toulene; insoluble in mineral oil and vegetable oils Not more than 3%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Confection, frosting Frozen dairy Gelatin, pudding

Usual Max. 48.00 48.00 23.00 28.00 425.00 1000.00 0.30 0.80 563.00 779.50 603.70 1200.00

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

Usual 104.00 2790.00 25.00 11.37 2769.00 3600.00

Max. 240.00 2790.00 50.00 109.40 2770.00 6800.00

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

POLYSORBATE 80 Synonyms: Polyoxyethylene (20) sorbitan monoleate; Ethoxylated sorbitan monooleate; Glycol (polysorbate 80); PEG-3 Sorbitan oleate; PEG-6 Sorbitan oleate; Polyethylene glycol (3) sorbitan monooleate; Polyethylene glycol 300 sorbitan monooleate; Polyoxyethylene sorbitan monooleate; Polyoxyethylene (3) sorbitan monooleate; Polyoxyethylene (5) sorbitan monooleate; Polyoxyethylene 20 sorbitan monooleate; Polyoxyethylene (20) sorbitan monooleate; Poly(20)oxyethylene sorbitan monooleate; Polyoxyethylene sorbitan oleate; Polysorban 80; Polysorbate 80; Polysorbate 80 BPC; Polysorbate 80 B.P.C.; Polysor-

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bate 80, USP; Polysorbate 80, U.S.P.; Polysorbate 81; Sorbitan, mono-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs.; Sorbitan, mono-9-octadecenoate, poly(oxy-1,2-ethanediyl) derivs., (Z)- (9CI); Sorbitan, monooleate polyoxyethylene deriv.; Sorbitan, monooleate, polyoxyethylene derivs CAS No.: CoE No.:

9005-65-6 n/a

EEC No.: EINECS No.:

E432 n/a

FEMA No.: JECFA No.:

2917 n/a

NAS No.:

2917

Description: Polysorbate 80 has a faint, characteristic odor and a warm, somewhat bitter taste. It is a mixture of oleate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C2H4O) for each mole of sorbitol and its monoand dianhydrides. Consumption: Annual: 1,933,333.33 lb Individual: 1.6384 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.840, 73.1, 172.515, 173.340, 73.1001, 573.860, 172.623, 175.105, 175.300, 176.180, 178.3400 FDA (other): n/a JECFA: ADI: 0-25 (1973) as total polyoxyethylene (20) sorbitan esters Trade association guidelines: FEMA PADI: 105.538 mg IOFI: n/a Empirical Formula/MW:

n/a

Specifications: (FCC, 1996) Acid value

Not more than 2 Lemon- to orange-colored, Appearance oily liquid or semi-gel Not less than 65% and not more than 69.5% of oxyethAssay of oxyethylene ylene groups, equivalent to between 96.5 and 103.5% of content polysorbate 80, calculated on the anhydrous basis

1,4-Dioxane

Not less than 10 mg/kg

Heavy metals (as Pb) Not more than 10 mg/kg Hydroxyl value Between 65 and 80

Oleic acid Residue on ignition

Between 22 and 24 g/100 g Not more than 0.25%

Saponification Between 45 and 55 value

Solubility

Water

Very soluble in water, producing an odorless, nearly colorless solution; soluble in alcohol, fixed oils, ethyl acetate, toluene; insoluble in mineral oil Not more than 3%

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

Usual Max. 1500.00 2000.00

Food Category Jam, jelly

Usual Max. 220.00 220.00

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiment, relish Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatin, pudding Gravies

Usual 130.00 2.20 540.00 170.00 500.00 60.00 0.10 0.10 100.00 100.00 8.00 100.00 6.50

Max. 360.00 3.90 850.00 170.00 500.00 99.00 0.20 0.33 200.00 400.00 400.00 290.00 95.00

Food Category Meat products Milk products Nonalcoholic beverages Other grain Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sweet sauce

Usual 25.00 43.00 86.00 10.00 50.00 20.00 6.50 100.00 7.00 100.00 170.00 150.00

Max. 50.00 86.00 260.00 10.00 150.00 30.00 95.00 100.00 300.00 600.00 200.00 290.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

POTASSIUM ACETATE Synonyms: Acetic acid, potassium salt; Acetic acid, potassium salt (8CI)(9CI); Diuretic salt; Potassium acetate CAS No.: CoE No.:

127-08-2 n/a

EEC No.: EINECS No.:

E261 204-822-2

FEMA No.: JECFA No.:

2920 n/a

NAS No.:

2920

Description: Pure potassium acetate is odorless or has a faint acetic odor and a saline taste. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.026 mg IOFI: Nature Identical Reported uses (ppm): C2H3KO2/98.15 Specifications: (Burdock, 1997) Colorless crystals, hygroscopic and deliquescent Meting point 270°C Appearance

Specific gravity

Density at 25°C is 1.57

Solubility

Soluble in water; insoluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.25

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

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Max. 1.00

Taste threshold values: n/a Natural occurrence: No data found.

POTASSIUM 2-(1'-ETHOXY)ETHOXYPROPANOATE Synonyms: 1-Ethoxyethyl ether of potassium lactate; Potassium O-(1'-ethoxy)ethoxypropanoate CAS No.: CoE No.:

999999-00-3 100743-68-8 n/a

EEC No.:

n/a

FEMA No.:

3752

EINECS No.:

n/a

JECFA No.:

n/a

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 41.223 mg Empirical Formula/MW:

NAS No.:

3752

Individual: n/a

IOFI: Artificial

KC7H13O4/200.28 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatin, pudding

Usual Max. 50.00 150.00 150.00 450.00 150.00 1500.00 200.00 400.00 50.00 150.00 35.00 100.00 35.00 100.00 35.00 100.00 200.00 400.00

Food Category Hard candy Imitation dairy Jam, jelly Milk products Nut products Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual 50.00 50.00 200.00 35.00 35.00 35.00 200.00 50.00 200.00

Max. 150.00 150.00 400.00 100.00 100.00 100.00 400.00 150.00 400.00

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

POTASSIUM SORBATE Synonyms: 2,4-Hexadienoic acid, potassium salt; BB powder; 2,4-Hexadienoic acid, potassium salt (9CI); 2,4-Hexadienoic acid, (E,E)-, potassium salt; 2,4-Hexadienoic acid, (E,E')-, potassium salt; 2,4-Hexadienoic acid, potassium salt; Potassium 2,4-hexadi-

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enoate; Potassium sorbate; Potassium (E,E)-sorbate; Sorbic acid potassium salt; Sorbic acid, potassium salt; Sorbistat; Sorbistat-K; Sorbistat-potassium; Unistat K CAS No.: CoE No.:

590-00-1 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2921 n/a

NAS No.:

2921

Description: Potassium sorbate was first discovered by the French in the 1850s, having been derived from the mountain ash tree. It is widely used in the food industry and few substances have had the kind of extensive, rigorous, long-term testing that sorbic acid and its salts have had. It decomposes at about 270°C. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 2,766,666.67 lb Individual: 2.3446 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.3640, 182.90, 166.110, 150.141, Part 133, 150.161 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0-25 (1973) Trade association guidelines: FEMA PADI: 0.411 mg IOFI: Nature Identical Empirical Formula/MW: C6H7KO2/150.22 Specifications: (FCC, 1996) Acidity (as sorbic acid) Passes test (about 1%) White crystalline powAppearance der or pellets Alkalinity (as K2CO3) Passes test (about 1%)

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

Not more than 1%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Condiment, relish Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Fruit juice

Usual 0.21 0.63 1.52 0.30 0.83 1.36 0.43 0.05 0.65 0.58

Max. 0.26 0.72 2.03 0.55 0.83 1.44 0.43 0.10 0.70 1.02

Food Category Gelatin, pudding Gravies Imitation dairy Jam, jelly Milk products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Sweet sauce

Usual 5.80 0.49 0.65 0.59 0.20 0.16 0.51 0.30 0.54 0.56

Synthesis: Manufactured by organic synthesis. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in blueberries.

PRICKLY ASH Botanical name: Xanthoxylum americanum Mill.; X. clava-herculis L. Botanical family: Rutaceae Other names: Xanthoxylum Foreign names: Clavalier (Fr.), Zahnwehgelbholz (Ger.), Frassino spinoso (It.)

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Max. 5.84 0.64 0.75 0.95 0.49 0.36 0.84 0.80 0.58 0.67

Description: Shrubs or trees with mostly pinnate leaves; the stems and often the leafstalks are prickly. X. americanum is an indigenous shrub, 10 or 12 ft in height, with alternate branches, which are armed with strong, conical, brown prickles and broad base, scattered irregularly, though most frequently in pairs at the insertion of the young branches. The leaves are alternate and pinnate; the leaflets about 5 pairs, with an odd one, nearly sessile, ovate, acute, with slight vesicular serratures and somewhat downy underneath; the common petiole is round, usually prickly on the back. The flowers are borne in small, dense, sessile umbels near the origin of the young branches; they are small, greenish, dioecious or polygamous, and appear before the leaves. The aromatic, pungent bark is used in the southern United States as a rustic remedy for toothaches. The parts used are bark and berries. Prickly ash has a bittertonic, aromatic taste; when taken into the mouth, it actually causes the tongue to twinge. Derivatives: Ash extract, bark oil. Ethereal oil has been made from the bark by filtering its ethereal tincture and then evaporating or distilling off the ether. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Prickly Ash Bark Extract and Prickley Ash, Bark Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Both species of Xanthoxylum contain small amounts of volatile oil, fat, sugar, gum, acrid resin, a bitter alkaloid (believed to be berberine) and a colorless, tasteless, inert, crystalline body, Xanthoxylin, which is slightly different in the two barks. Both species yield a large amount of ash: 12% or more. The name Xanthoxylin is also applied to a resinous extractive prepared by pouring a tincture of the drug into water. The fruits are also reported to have similar constituents to that of the bark. Aroma threshold values: n/a Taste threshold values: n/a

Prickly Ash Bark Extract CAS No.: CoE No.:

977018-23-4 n/a

EEC No.: EINECS No.:

486 n/a

FEMA No.: JECFA No.:

2110 n/a

Description: See above, Prickly Ash. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 24.699 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 80.00 120.90 70.00

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

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Max. 100.00 120.90 110.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

NAS No.:

2110

Individual: n/a

IOFI: Natural Usual Max. 60.00 100.00 22.31 45.57 30.16 52.30

Prickly Ash Bark Oil CAS No.: CoE No.:

977018-24-8 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Prickly Ash. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

n/a

Individual: n/a

IOFI: Natural

L-PROLINE

Synonyms: 2-Pryrrolidine carboxylic acid; CCCu; CCC(U); PRO (IUPAC abbreviation); Proline; Proline,boiled; Proline, L- (8CI); Proline,(L); (-)-Proline; L-Proline (9CI); (L)Proline; L-(-)-Proline; (S)-Proline; (-)-(S)-Proline; l-Proline; 2-Pyrralidinecarboxylic acid, (S)-; 2-Pyrrolidinecarboxylic acid; 2-Pyrrolidinecarboxylic acid, (S)CAS No.: CoE No.:

147-85-3 n/a

EEC No.: EINECS No.:

4211 205-702-2

FEMA No.: JECFA No.:

3319 n/a

NAS No.:

3319

Description: L-Proline, an amino acid, is odorless or has a slight, characteristic odor with a slightly sweet taste. Consumption: Annual: 9000.00 lb Individual: 0.007627 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.30 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 20.980 mg IOFI: Nature Identical Empirical Formula/MW: C5H9NO2/115.13 Specifications: (FCC, 1996) Appearance Assay

White crystals or crystalline powder Not less than 98.5% and not more than 101.5% of C5H9NO2 after drying

Loss on drying

Residue on ignition Not more than 0.1%

Heavy metals (as Pb)

Not more than 0.002%

Specific rotation

Lead

Not more than 10 mg/kg

Solubility

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Not more than 0.3%

Between –84 and 86.3° after drying [α]20°/D Very soluble in water and alcohol; insoluble in ether

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

Usual 50.00 50.00 50.00 50.00

Max. 50.00 50.00 50.00 50.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 50.00 50.00 50.00

Max. 50.00 50.00 50.00

Synthesis: From α-piperidone; from cyclopentantone; or from l-glutamic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a component in many proteins; also widely occurring as the free acid in natural products. A major constituent of collagen, the main fibrous protein found in bone, cartilage and other connective tissue.

1,2-PROPANEDITHIOL Synonyms: 1,2-Dimercaptopropane; 2,3-Dimercaptopropane; 1,2-Dithiolpropane; Propane1,2-dithiol; 1,2-Propanedithiol (8CI)(9CI) CAS No.: CoE No.:

814-67-5 n/a

EEC No.: EINECS No.:

n/a 212-398-5

FEMA No.: JECFA No.:

3520 536

NAS No.:

3520

Description: 1,2-Propanedithiol is virtually odorless. FEMA indicates that total dithiol added to any food should not exceed 1.00 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.051 mg IOFI: Artificial Empirical Formula/MW: C3H8S2/108.22 Specifications: (JECFA, 1999) Appearance Clear blue liquid Assay 96.0% (min) Boiling point 152°C

Chlorinated monothiol Refractive index Solubility

1.1% (max) 1.531-1.541 Soluble in water; miscible in oil

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

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

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

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Usual 0.20 0.20

Max. 0.20 0.20

1,3-PROPANEDITHIOL Synonyms: 1,3-Dimercaptopropane; Dithiotrimethyleneglycol; 1,3-Propanedimercaptan; Propane-1,3-dithiol; 1,3-Propanedithiol (8CI)(9CI); Trimethylene dimercaptan; Trimethylenedithiol; Trimethylenedithioglycol CAS No.: CoE No.:

109-80-8 n/a

EEC No.: EINECS No.:

n/a 203-706-9

FEMA No.: JECFA No.:

3588 535

NAS No.:

3588

Description: 1,3-Propanedithiol has a sulfur, meaty odor. FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.052 mg IOFI: n/a Empirical Formula/MW: C3H8S2/108.22 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Liquid 98.0% (min) 169-173°C

Refractive index 1.537-1.539 Solubility Insoluble in water; miscible in fat Specific gravity 1.077-1.078

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

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

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

4-PROPENYL-2,6-DIMETHOXYPHENOL Synonyms: 6-Methoxyisoeugenol; (E)-; 4-Propenylsyringol; Phenol, 2,6-dimethoxy-4-(1propenyl)-; 4-Propenyl-2,6-dimethoxyphenol CAS No.: CoE No.:

20675-95-0 EEC No.: 6635-22-9 n/a EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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n/a

FEMA No.:

3728

n/a

JECFA No.:

n/a

NAS No.:

3728

Individual: < 0.000001 mg/kg/day

Trade association guidelines: FEMA PADI: 0.033 mg Empirical Formula/MW:

IOFI: n/a

C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance Clear, pale-yellow viscous liquid 96.6%; also contains the following impurities: 2,6-dimethoxypheno, 4-propyl-2,6Assay dimethoxyphenol, 4-allyl-2,6-dimethoxyphenol Boiling point 135°C at 0.13 mmHg

Refractive index 1.577-1.578 at 20°C Insoluble in water; soluble in fat

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiment, relish Gravies Meat products

Usual 0.20 1.00 0.20 0.20

Max. 1.00 5.00 1.00 1.00

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in natural smoke flavors, uncured smoked pork, beer and wort.

PROPENYLGUAETHOL Synonyms: 6-Ethoxy-m-anol; 1-Ethoxy-2-hydroxy-4-propenylbenzene; 2-Ethoxy-5-propenylphenol; 2-Ethoxy-5-(1-propenyl)phenol; 2-Ethoxy-5-prop-1-enylphenol; Hydroxy methyl anethol; Isosafroeugenol; Phenol, 2-ethoxy-5-propenyl- (8CI); Phenol, 2-ethoxy-5-(1propenyl)- (9CI); Propenylguaethol; 5-Propenylguaethol; Vanitrope CAS No.: CoE No.:

94-86-0 170

EEC No.: EINECS No.:

170 202-370-0

FEMA No.: JECFA No.:

2922 n/a

NAS No.:

2922

Description: Propenylguaethol has a vanilla-like odor and flavor. Consumption: Annual: 7783.33 lb Individual: 0.006596 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.446 mg IOFI: Artificial Empirical Formula/MW: C11H14O/162.23

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Specifications: (FCC, 1996) Appearance

White crystalline powder

Heavy metals

10 mg/kg

Melting range

Between 85° and 88°C

Residue on ignition 0.1% Soluble in vegetable oils; 1 g is Solubility insoluble in 20 ml 95% alcohol

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

Usual 0.10 8.06 0.20 1.35 1.54

Max. 0.10 26.63 14.03 2.86 3.56

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 2.16 0.91 6.71 20.00

Max. 2.16 1.85 15.38 20.00

Synthesis: By alkaline hydrolysis of 1-ethoxy-2-methoxy-4-propenyl benzene in ethanol or methanol solution at 150 to 190°C under pressure; or in ethylene glycol solution at the same temperature under atmospheric pressure; by saponification and contemporary transposition of the double bond starting from 1-ethoxy-2-methoxy-4-allyl benzene. Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPENYL PROPYL DISULFIDE Synonyms: Propenyl propyl disulfide; Prop-1-enyl propyl disulphide CAS No.: CoE No.:

5905-46-4 n/a

EEC No.: EINECS No.:

4026 227-604-9

FEMA No.: JECFA No.:

3227 570

NAS No.:

3227

Description: Propenyl propyl disulfide has an odor and taste like that of cooked onions. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.648 mg IOFI: Nature Identical Empirical Formula/MW: C6H12S2/148.29 Specifications: (JECFA, 1999) Appearance Assay

Colorless liquid 92.0% (min)

Boiling point Refractive index

78-80°C 1.522-1.532

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

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Usual 1.00 3.86 17.00 1.00

Max. 1.00 5.00 20.00 1.00

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 1.00 9.95 1.00 1.00

Max. 1.07 12.75 1.00 1.00

Synthesis: Treatment of 1-ethylthio-2-propenylthioethene with NaNH2 in liquid ammonia results in formation of Na-1-propenethiolate; which reacts with S-propyl propanethiosulfonate to give propenyl propyl disulfide in good yield. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Flavor component of onion oil (trans-form); roasted onion, raw leek, Welsh onion, scallion and chives (Allium schoenoprosum).

PROPIONALDEHYDE Synonyms: Methylacetaldehyde; Propaldehyde; Propanal (9CI); n-Propanal; Propanaldehyde; Propional; Propionaldehyde (8CI); Propionaldehyde (UN1275) (flammable liquid); Propionic aldehyde; Propylaldehyde; Propyl aldehyde; Propylic aldehyde CAS No.: CoE No.:

123-38-6 90

EEC No.: EINECS No.:

90 204-623-0

FEMA No.: JECFA No.:

2923 83

NAS No.:

2923

Description: Propionaldehyde has a characteristic sharp and pungent odor similar to acetaldehyde. Consumption: Annual: 2650.00 Individual: 0.002245 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 6 ppm; Food: 18 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.356 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O/58.08 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

1.0 (max) Colorless mobile liquid 97.0% (min) of C3H6O 49°C

Distillation range Solubility Specific gravity Water

Between 46° and 50°C Miscible in alcohol, ether and water 0.800-0.805 2.5%

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

Usual 3.00 10.58 8.10 8.85

Max. 6.11 16.37 14.05 17.89

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.52 3.55 8.35

Max. 1.52 5.98 13.70

Synthesis: By oxidation of propyl alcohol, or by dry distillation of barium propionate with calcium formate. Aroma threshold values: Detection: 9.5 to 35 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple aroma and in the essential oils of camphor, Rosa centifolia, clary sage, Pinus excelsa and Pinus silverstris. Also reported found in over 100 natural products including apple, banana, sweet cherry, sour cherry, black currant grapes, melon, pineapple, strawberry, cabbage, carrot, celery, cucumber, garlic, onion, leek, potato, peas, rutabaga, tomato, Scotch spearmint oil, vinegar, bread and bread preferment, blue

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cheeses, cheddar cheese, Swiss cheese, butter, milk, cream, boiled egg, caviar, fatty fish, cooked turkey, beef, pork and chicken, beer, rum, cognac, whiskies, grape wines, coffee, cocoa, tea, roasted filberts and peanuts, peanut oil, potato chips, pecans, oats, honey, soybeans, Arctic bramble, beans, Bantu beer, plum brandy, cauliflower, Brussels sprouts, rice, prickly pear, peated malt, clary sage, truffle, krill, oysters, loganberry, Chinese quince and mate.

PROPIONIC ACID Synonyms: Carboxyethane; Ethanecarboxylic acid; Ethylformic acid; Luprosil Metacetonic acid; Methyl acetic acid; Monoprop; Propanoic acid; Propionic acid; Propionic acid grain preserver; Propionic acid solution (UN1848) (corrosive material); Pseudoacetic acid CAS No.: CoE No.:

79-09-4 3

EEC No.: EINECS No.:

3 201-176-3

FEMA No.: JECFA No.:

2924 84

NAS No.:

2924

Description: Propionic acid has a pungent, rancid odor. Propionic acid is an aliphatic monocarboxylic acid. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 100,333.33 lb Individual: 0.08502 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 184.1081 FDA (other): n/a JECFA: ADI: Not limited (1973). No safety concern at current level of intake (1973) Trade association guidelines: FEMA PADI: 0.011 mg IOFI: Nature Identical Empirical Formula/MW: C3H6O2/74.08 Specifications: (FCC, 1996) Appearance

Oily liquid Not less than 99.5% and not more than 100.5% of Assay C3H6O2 calculated on the anhydrous basis Aldehydes Passes test (limit about (as propionaldehyde) 0.05%) Distillation range 138.0-142.5°C Heavy metals (as Pb) Not more than 10 mg/kg

Nonvolatile residue Not more than 0.01% Readily oxidizable substance 9 as formic acid) Solubility Specific gravity Water

Passes test (limit about 0.05%) Miscible with water, alcohol and organic solvents 0.993-0.997 at 20°/20°C Not more than 0.15%

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

Usual 0.00 0.08 0.01 0.02

Max. 0.01 0.12 0.08 0.07

Food Category Frozen dairy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.00 0.01 0.00 0.00

Max. 0.01 0.06 0.01 0.01

Synthesis: Commercial processes produce propionic acid by chemical synthesis and in small quantities by bacterial fermentation. Aroma threshold values: Detection: 5 to 10 ppm Taste threshold values: Taste characteristics at 60 ppm: Acidic, dairy with a pronounced fruity lift.

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Natural occurrence: Reported found in apple, apple juice, banana, currants, pineapple, raspberry, papaya, onion, sauerkraut, tomato, vinegar, beef, beef broth, beer, blackberry juice, bread, cheese, cherry juice, butter, yogurt, milk, cream, lean and fatty fish, cured pork, cooked beef and mutton, chicken fat, cognac, rum, whiskies, cider, sherry, roasted cocoa bean, cocoa powder, coffee, black currant juice, white currant juice, grape juice, grape musts and wine, grapefruit juice, grape syrup, orange juice, Valencia orange oil, orange essence, roasted peanuts, pecans, potato chips, honey, soybean, Arctic bramble, coconut meat, cloudberry, mushroom, sesame seed, cardamom, rice, jackfruit, sake, buckwheat, laurel, peated malt, cassava, bourbon vanilla, oyster, mussell, scallop, Chinese quince and mate.

2-PROPIONYLPYRROLE Synonyms: Ethyl 2-pyrrolyl ketone; 1-(2-Pyrrolyl)-1-propanone; 1-Propanone, 1-pyrrol-2yl-; 2-Propionylpyrrole; 1-(1H-Pyrrol-2-yl)propan-1-one; alpha-Pyrryl ethyl ketone; 2Pyrryl ethyl ketone CAS No.: CoE No.:

1073-26-3 n/a

EEC No.: EINECS No.:

n/a 214-026-7

FEMA No.: JECFA No.:

3614 n/a

NAS No.:

3614

Description: 2-Propionylpyrrole has a rubber, leather, quinoline-type odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.015 mg IOFI: n/a Empirical Formula/MW: C7H9NO/123.16 Specifications: (Burdock, 1997) Appearance Assay

White crystalline solid 99.9%

Melting point Solubility

43-45°C Slightly soluble in water; insoluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Gravies Hard candy

Usual 0.05 0.05 0.05 0.10 0.10 0.10

Max. 0.20 0.20 0.10 0.20 0.20 0.20

Food Category Imitation dairy Meat products Nut products Snack foods Soups

Usual 0.05 0.05 0.05 0.05 0.05

Max. 0.10 0.10 0.10 0.10 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, roasted filberts, pork liver, cocoa, green tea and roasted peanuts.

©2002 CRC Press LLC

2-PROPIONYLTHIAZOLE Synonyms: 1-Propanone, 1-(5-methyl-2-furanyl)-; 1-(2-Thiazoyl)-1-propanone; 2-Propionylthiazole; 2-Propionyl thiazole; Thiazole, 2-propionylCAS No.: CoE No.:

43039-98-1 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.009 mg Empirical Formula/MW:

3611 n/a

NAS No.:

3611

Individual: 0.0001 mg/kg/day

IOFI: n/a

C6H7NOS/141.00 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Light yellow oily liquid 99.6% (min) 95°C at 1 mmHg

Refractive index 1.5305 at 20°C Solubility Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Gelatin, pudding Gravies Hard candy

Usual 0.02 0.10 0.02 0.05 0.05

Max. 0.10 0.20 0.05 0.10 0.10

Food Category Imitation dairy Nonalcoholic beverages Snack foods Soups

Usual 0.01 0.05 0.05 0.01

Max. 0.10 0.10 0.10 0.02

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

PROPIOPHENONE Synonyms: Ethyl phenyl ketone; Ketone, ethyl phenyl; Phenetol; Phenyl ethyl ketone; 1Phenylpropanone; 1-Phenyl-1-propanone; 1-Propanone, 1-phenyl- (9CI); Propionylbenzene; Propiophenone (8CI); USAF EK-1235 CAS No.: CoE No.:

93-55-0 599

EEC No.: EINECS No.:

599 202-257-6

FEMA No.: JECFA No.:

Description: Propiophenone has a strong, flowery odor. Consumption: Annual: <1.00 lb Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 1308.11 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

3469 n/a

NAS No.:

3469

Individual: 0.0000007 mg/kg/day

Trade association guidelines: FEMA PADI: 0.105 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H10O/134.18 Specifications: (Burdock, 1997) Appearance Assay Boiling point Melting point

Leaflets or tubular crystals 98.5% (min) 218°C 21°C

Refractive index 1.5269 at 20°C Solubility Insoluble in water; soluble in fat Specific gravity 1.0087 at 25°C; 1.0118 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.50

Max. 0.20 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, roasted filberts, roasted peanuts and roasted green tea. Also reported found in Camembert cheese, black tea, roasted macadamia nut, tamarind, dried bonito, cherimoya and sapodilla fruit.

PROPYL ACETATE Synonyms: n-Propyl acetate; Acetic acid, propyl ester (8CI)(9CI); Acetic acid n-propyl ester; 1-Acetoxypropane; Propyl acetate; Propyl acetate, N-; Propyl acetate (UN1276) (flammable liquid); N-Propyl acetate; 1-Propyl acetate; Propyl ethanoate; n-Propyl ethanoate CAS No.: CoE No.:

109-60-4 192

EEC No.: EINECS No.:

192 203-686-1

FEMA No.: JECFA No.:

2925 126

NAS No.:

2925

Description: Propyl acetate has a fruity (pear-raspberry) odor with a pleasant, bittersweet flavor reminiscent of pear on dilution. Consumption: Annual: 8566.67 lb Individual: 0.007259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.196 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless liquid

Solubility

1.382-1.387 One ml is soluble in 1 ml 95% alcohol

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay 97.0% (min) of C5H10O2 Boiling point 102°C

Specific gravity

0.880-0.886

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 6.92 11.06 6.60 7.62

Max. 22.44 16.69 114.80 13.63

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 1.35 1.67 1.93 4.87

Max. 2.91 2.02 4.44 8.62

Synthesis: By direct acetylation of propyl alcohol. Aroma threshold values: Detection: 2.7 to 11 ppm Taste threshold values: Taste characteristics at 10 ppm: Estery, fruity, etherial, tutti-frutti, banana and honey. Natural occurrence: Reported found in apple, apple juice, apricot, banana, black currants, guava, grapes, melon, peach, pears, pineapple, strawberry, tomato, vinegar, wheat and rye bread, feta cheese, gruyere cheese, domiati cheese, yogurt, beef fat, beer, cognac, bourbon and malt whiskey, cider, grape wines, cocoa, potato chips, honey, passion fruit, starfruit, fig, prickly pear, jackfruit, litchi, sake, loquat, mountain papaya, arrack, nectarine and pepino fruit.

PROPYL ALCOHOL Synonyms: Alcohol, propyl; Ethylcarbinol; Ethyl carbinol; 1-Hydroxypropane; Propanol; Propanol-1; 1-Propanol (9CI); Propan-1-ol; n-Propanol; n-Propan-1-ol; N-propanol; Propyl alcohol (8CI); n-Propyl alcohol; 1-Propyl alcohol; Propylic alcohol CAS No.: CoE No.:

71-23-8 50

EEC No.: EINECS No.:

50 200-746-9

FEMA No.: JECFA No.:

2928 82

NAS No.:

2928

Description: Propyl alcohol has an alcoholic odor and a characteristic ripe, fruity flavor. Consumption: Annual: 52,500.00 lb Individual: 0.04449 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.831 mg IOFI: Nature Identical Empirical Formula/MW: C3H8O/60.09 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

99.0% (min) of C3H8O

Solubility

Boiling point 97°C

©2002 CRC Press LLC

Specific gravity

1.383-1.388 One ml is soluble in 1 ml 95% alcohol 0.800-0.805

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

Usual 2.49 1.84 0.13 0.93

Max. 8.16 3.71 0.13 2.42

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.91 3.90 1.54

Max. 5.08 9.33 5.30

Synthesis: Can be isolated from the head fractions during the distillation of wine or from the tail fractions during rectification of spirit. Aroma threshold values: Detection: 5.7 to 40 ppm; Recognition: 600 to 6300 ppm Taste threshold values: n/a Natural occurrence: Reported found in the natural aromas of apple, cognac and rum; also formed during alcoholic fermentation. Also reported found in apple, apricot, banana, sweet cherry, papaya, pineapple, orange juice, lingonberry, cranberry, grapes, peas, pineapple, raspberry, strawberry, onion, leek, tomato, ginger, vinegar, many cheeses, butter fatty fish, fish oil, cooked beef, mutton and pork, beer, several types of bread, pear brandy Scotch blended whiskey, malt whiskey, cognac, armagnac, weinbrand rum, bourbon whiskey, Irish whiskey, rum, grape wines, cider, sherry, cocoa, tea, roasted filberts and peanuts, honey, soybean, oats, passion fruit, plum, beans, mushroom, apple and plum brandy, gin, rice, rice bran, quince, prickly pear, jackfruit, sake, buckwheat, loquat, wild rice, anise brandy, endive, truffle, arrack, clam, Cape gooseberry and Chinese quince.

p-PROPYL ANISOLE Synonyms: Dihydroanethole; 1-Methoxy-4-n-propylbenzene; Methyl p-propylphenyl ether; Propylmethoxybenzene; Anisole, p-propyl- (8CI); Benzene, 1-methoxy-4-propyl- (9CI); Methoxy-4-propylbenzene; p-Propylanisole; p-n-Propylanisole; p-n-Propyl anisole; 4-Propylanisole; 4-n-Propylanisole; p-Propylmethoxybenzene CAS No.: CoE No.:

104-45-0 n/a

EEC No.: EINECS No.:

2026 203-203-4

FEMA No.: JECFA No.:

2930 n/a

NAS No.:

2930

Description: p-Propyl anisole has a characteristic anise-type odor with a sassafras undertone. Consumption: Annual: 1533.33 lb Individual: 0.001299 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.459 mg IOFI: n/a Empirical Formula/MW: C10H14O/150.22

©2002 CRC Press LLC

Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow liquid

Refractive index 1.502-1.506

Solubility Specific gravity

One ml is soluble in 5 ml 80% alcohol; soluble in most fixed oils; insoluble in glycerin and propylene glycol 0.940-0.943

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

Usual 5.50 83.53 18.50 12.71 18.97

Max. 12.50 90.15 34.75 17.58 23.74

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 0.30 0.60 225.30 393.20 1.00 2.00 12.74 45.15 75.83 108.50

Synthesis: By partial hydrogenation of anethole in the presence of nickel at 60 to 95°C under pressure or under atmospheric pressure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 15 ppm: Intense herbal, fennel, sweetness reminiscent of black licorice, sassafras and anise. It has slight spicy basil-like nuances. Natural occurrence: Reported found in katsuobishi (dried bonito).

PROPYL BENZOATE Synonyms: n-Propyl benzoate; n-Propyl benzenecarboxylate; Benzoic acid, propyl ester (8CI)(9CI); Propyl benzoate; Propyl paraben CAS No.: CoE No.:

2315-68-6 677

EEC No.: EINECS No.:

677 219-020-8

FEMA No.: JECFA No.:

2931 853

NAS No.:

2931

Description: Propyl benzoate has a balsamic odor reminiscent of nut with a sweet, fruity, nut-like taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 2.058 mg IOFI: Nature Identical Empirical Formula/MW: C10H12O2/164.21 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Colorless oily liquid 130°C (130-131°C) –51 to –52°C

Refractive index Solubility Specific gravity

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

©2002 CRC Press LLC

Usual 15.00

Max. 20.00

1.5100 at 20°C; 1.50139 at 15°C Insoluble in water; soluble in alcohol 1.039 at 15.5°C; 1.0274 at 15°C

Synthesis: By exchange between methyl benzoate and propyl alcohol in the presence of potassium propylate; or by heating benzamide sulfate with propyl alcohol at 90 to 95°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in sweet cherry, clove stem and butter.

PROPYL BUTYRATE Synonyms: n-Propyl-n-butanoate; n-Propyl butyrate; Butanoic acid, propyl ester; Butyric acid, propyl ester; Propyl butanoate; Propyl butyrate CAS No.: CoE No.:

105-66-8 266

EEC No.: EINECS No.:

266 203-320-0

FEMA No.: JECFA No.:

2934 150

NAS No.:

2934

Description: Propyl butyrate has a pineapple and apricot-like odor with a sweet, fruity flavor of banana and pineapple. The odor is also described as sharp, pungent, rancid, sweaty and sickening. Consumption: Annual: 733.33 lb Individual: 0.0006214 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.849 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point 140-145°C

Specific gravity

0.866-0.875 Slightly soluble in water; miscible with alcohol and ether 0.866-0.875

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

Usual 8.00 20.26 23.05

Max. 15.00 58.21 74.39

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 19.69 6.73 20.27

Max. 61.05 19.52 58.05

Synthesis: From propyl alcohol and butyric acid in the presence of p-toluenesulfonic acid in benzene solution at the boil. Aroma threshold values: Detection: 0.8 to 124 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, fruity, tutti-frutti, bubble gum and pineapple-like, with a slight green nuance. Natural occurrence: Reported found in fresh apple, cooked apple, apricot, banana, lemon papaya, Camembert cheese, gruyere de comte cheese, provolone cheese, purple passion fruit juice, fresh plums, jack fruit, ceriman or pinanona (Monstera deliciosa Liebm.), papaya, spineless monkey orange, starfruit, kiwifruit, wood apple and cherimoya.

©2002 CRC Press LLC

PROPYL CINNAMATE Synonyms: n-Propyl cinnamate; Propyl-β-phenyl acrylate; Propyl-3-phenylpropenoate; Cinnamic acid, propyl ester (8CI); 2-Propenoic acid, 3-phenyl-, propyl ester (9CI); Propyl cinnamate CAS No.: CoE No.:

7778-83-8 324

EEC No.: EINECS No.:

324 231-916-0

FEMA No.: JECFA No.:

2938 660

NAS No.:

2938

Description: Propyl cinnamate has a characteristic peach-apricot flavor and a wine-like odor. Consumption: Annual: 41.67 lb Individual: 0.00003531 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.425 mg IOFI: n/a Empirical Formula/MW: C12H14O2/190.24 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Colorless viscous liquid

Solubility

Assay 98.0% (min) by ester determination Boiling point 283-284°C

Specific gravity

1.547-1.553 Soluble in oils; insoluble in water; miscible in alcohol 1.030-1.040

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

Usual 4.50 5.58 20.70 4.40

Max. 9.67 11.67 20.70 10.60

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.45 5.95 3.41 4.96

Max. 1.61 5.95 5.82 16.50

Synthesis: By esterification of cinnamic acid with propyl alcohol in the presence of HCl as a catalyst; or by direct esterification in the presence of benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL 2,4-DECADIENOATE CAS No.: CoE No.:

84788-08-9 EEC No.: n/a EINECS No.:

n/a 284-147-8

FEMA No.: JECFA No.:

3648 n/a

NAS No.:

3648

Description: Propyl 2,4-decadienoate has a bartlett pear odor and flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.314 mg Empirical Formula/MW:

IOFI: n/a

C13H22O2/210.32 Specifications: (Burdock, 1997) Appearance Light yellow liquid 57% n-propyl-2-t-4-c-2,4-decadiAssay enoate; 35% n-propyl 2-t-4-t-2,4-decadienoate; 5% ethyl 2,4-decadienoate

Boiling point 100-112°C at 0.4-0.5 mmHg Solubility

Insoluble in water; soluble in fat

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Gelatin, pudding

Usual 4.00 4.00

Max. 20.00 20.00

Food Category Jam, jelly Nonalcoholic beverages

Usual 4.00 2.00

Max. 20.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Melon, green, pear, with waxy tropical nuances. Natural occurrence: Reported found in pear and pear brandy.

4-PROPYL-2,6-DIMETHOXYPHENOL Synonyms: 4-Propylsyringol; 2,6-Dimethoxy-4-propylphenol; Phenol, 2,6-dimethoxy-4propyl-; 4-Propyl-2,6-dimethoxyphenol CAS No.: CoE No.:

6766-82-1 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.033 mg Empirical Formula/MW:

3729 724

NAS No.:

3729

Individual: n/a

IOFI: n/a

C11H16O3/196.25 Specifications: (JECFA, 2000) Appearance

Water white liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point

115°C

©2002 CRC Press LLC

1.529-1.530 Soluble in fat; insoluble in water; miscible in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Cheese Condiment, relish Gravies Meat products

Usual 0.20 1.00 0.20 0.20

Max. 1.00 5.00 1.00 1.00

Food Category Poultry Seasonings, flavors Snack foods Soups

Usual 0.10 1.00 0.20 0.10

Max. 0.50 5.00 1.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in dried bonito fish, natural smoked flavors, cured pork and smoked fatty fish.

PROPYL DISULFIDE Synonyms: Propyldithiopropane; Di-n-propyl disulfide; 1-Propyl disulfide; Dipropyl disulphide; Disulfide, dipropyl (9CI); 4,5-Dithiaoctane; Propyl disulfide (8CI); n-Propyl disulfide CAS No.: CoE No.:

629-19-6 540

EEC No.: EINECS No.:

540 211-079-8

FEMA No.: JECFA No.:

3228 566

NAS No.:

3228

Description: Propyl disulfide has a pungent sulfur-like odor, with penetrating qualities like the odor of onion and garlic. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.576 mg IOFI: Nature Identical Empirical Formula/MW: C6H14S2/150.29 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellowish liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point 194-195°C

Specific gravity

1.497-1.498 Soluble in ethyl, alcohol and oil; insoluble in water 0.950-0.960

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

Usual 1.00 3.63 17.00 1.00 0.01

Max. 1.00 4.95 20.00 1.00 0.05

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 0.94 9.54 0.94 0.94

Max. 1.00 12.46 0.94 0.94

Synthesis: By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: Taste characteristics at 10 ppm: Alliaceous, sulfureous, green, vegetative and asefetida nuances. Natural occurrence: Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas, Welsh onion, scallion, grilled and roasted beef and roasted peanut.

PROPYLENE GLYCOL Synonyms: 1,2-Dihydroxypropane; 2-Hydroxypropanol; Methylethyl glycol; Methylethylene glycol; Methyl glycol; Monopropylene glycol; PG 12; Propane-1,2-diol; 1,2-Propanediol (8CI)(9CI); 2,3-Propanediol; Propylene; Propylene glycol; alpha-Propyleneglycol; alpha-Propylene glycol; 1,2-Propylene glycol; Propylene glycol USP; Trimethyl glycol CAS No.: CoE No.:

57-55-6 n/a

EEC No.: 4212 FEMA No.: 2940 NAS No.: 2940 EINECS No.: 200-338-0 JECFA No.: n/a

Description: Propylene glycol has a slight, characteristic taste. It is practically odorless. It absorbs moisture when exposed to moist air. Consumption: Annual: 16,533,333.33 lb Individual: 14.01129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1666, 582.4666, 169.175, 169.176, 169.177, 169.178, 169.180, 169.181 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0-25 (1973) Trade association guidelines: FEMA PADI: 0.347 mg IOFI: Nature Identical Empirical Formula/MW: C3H8O2/76.10 Specifications: (FCC, 1996) Acidity

Passes test

Appearance

Clear, colorless, viscous liquid

Not less than 99.5%, by weight, of C3H8O2 Distillation range Between 185 and 189°C Heavy metals (as Pb) Not more than 5 mg/kg

Assay

Residue on ignition

Not more than 0.007%

Solubility

Miscible with water, acetone, chloroform; Soluble in ether; dissolve in many essential oils but immiscible with fixed oils

Specific gravity

Between 1.035 and 1.037

Water

Not more than 0.2%

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

Usual 0.66 0.79 0.07 0.68 50.73 0.14 1.37

Max. 5.88 2.44 0.62 3.00 50.86 0.32 2.13

Food Category Meat products Milk products Nonalcoholic beverages Other grain Poultry Processed vegetables Reconstituted vegetables

Usual 0.23 0.23 0.38 0.01 0.01 0.00 0.06

Max. 0.53 0.38 1.24 0.01 0.10 5.00 0.06

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Fruit juice Gelatin, pudding Gravies Hard candy

Usual 0.49 0.36 0.49 0.72

Max. 0.82 0.69 0.98 1.35

Food Category Snack foods Soft candy Sweet sauce

Usual 0.02 0.89 3.10

Max. 0.92 1.44 4.21

(Part 2 of 2) Synthesis: Manufactured by treating propylene with chlorinated water to form the chlorohydrin, which is converted to the glycol by treatment with sodium carbonate solution. It is also prepared by heating glycerol with sodium hydroxide. Aroma threshold values: Detection: 340 ppm Taste threshold values: n/a Natural occurrence: Reported found in several varieties of mushrooms, roasted sesame seed, oat groats, Parmesan cheese, cocoa, pecans and truffle.

PROPYLENE GLYCOL ALGINATE Synonyms: Algin derivative; Alginic acid, ester with 1,2-propanediol (8CI)(9CI); Alginic acid propylene glycol ester; Hydroxypropyl alginate; Propylene alginate; Propylene glycol alginate; Propylene glycol alginate ester CAS No.: CoE No.:

9005-37-2 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2941 n/a

NAS No.:

n/a

Description: Propylene glycol alginate is practically odorless and tasteless. The propylene glycol ester of alginic acid varies in composition according to its degree of esterification and the percentages of free and neutralized carboxyl groups in the molecule. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 1,051,666.67 lb Individual: 0.8912 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340, 172.858, 133.162, 172.210, 133.178, 133.179, 133.134, 133.133 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0-70 (1993) Trade association guidelines: FEMA PADI: 412.958 mg IOFI: n/a Empirical Formula/MW: (C9H14O7)n/234.21 (equivalent weight calculated) Specifications: (FCC, 1996) Appearance Arsenic (as As) Assay Estrified carboxyl groups

White to yellowish, fibrous or granular powder Not more than 3 mg/kg Yields not less than 16%, and not more than 20% of CO2, calculated on the dried basis Not less than 40%

Arsenic (as As)

Not more than 3 mg/kg

Lead

Not more than 5 mg/kg

Loss on drying

Not more than 20%

Neutralized Not more than 45% carboxyl groups

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (FCC, 1996) (Continued)

Free carboxyl groups

Not more than 35%, calculated on the dried basis

Soluble in water, in solutions of dilute organic acids; depending on the degree of esterification in hydroalcoholic mixtures containing up to 60% by weight of alcohol to form stable, viscous colloidal solutions at pH of 3

Solubility

Heavy metals (as Pb) Not more than 5 mg/kg

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiment, relish Confection, frosting Frozen dairy Gelatin, pudding

Usual Max. 45.00 160.00 500.00 1000.00 50.00 150.00 600.00 600.00 6000.00 6000.00

Food Category Gravies Nonalcoholic beverages Seasonings, flavors Sweet sauce

Usual 4500.00 2000.00 17000.00 3500.00

Max. 4880.00 2000.00 17000.00 4000.00

Synthesis: Derived from brown algae, also from alginic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL DIBENZOATE Synonyms: 1,2-Propanediol dibenzoate; 1,2-Propanediol, dibenzoate (8CI)(9CI); Propane-1,2-diyl dibenzoate; Propylene glycol dibenzoate CAS No.: CoE No.:

19224-26-1 EEC No.: n/a EINECS No.:

n/a 242-894-7

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 6.500 mg Empirical Formula/MW: C17H16O4/284.15 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 62.50

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

©2002 CRC Press LLC

Max. 83.30

3419 862

NAS No.:

3419

Individual: 0.0003359 mg/kg/day

IOFI: Artificial

Natural occurrence: Not reported found in nature.

PROPYLENE GLYCOL MONOSTEARATE Synonyms: Octadecanoic acid, monoester with 1,2-propanediol (9CI); 1,2-Propanediol monostearate; Propylene glycol mono- and diesters of fatty acids; Propylene glycol monostearate; 1,2-Propylene glycol monostearate; Propylene glycol stearate; Propylene glycol stearic acid ester; Prostearin; Stearic acid, monoester with 1,2-propanediol (8CI); Stearic acid, monoester with propane-1,2-diol CAS No.: CoE No.:

1323-39-3 n/a

EEC No.: EINECS No.:

n/a 215-354-3

FEMA No.: JECFA No.:

2942 n/a

NAS No.:

2942

Description: Propylene glycol monostearate has a bland odor and taste. It is not a single chemical entity but is a mixture of propylene glycol mono and diesters of stearic and palmitic acids. For a detailed description refer to Burdock (1997). Consumption: Annual: 1,833,333.33 lb Individual: 1.5536 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.340 FDA (other): n/a JECFA: ADI: 0-25 (1974) Trade association guidelines: FEMA PADI: 2.594 mg IOFI: Artificial Empirical Formula/MW: C21H42O3/342.57 Specifications: (Burdock, 1997) Acid value

Not more than 4

Residue on ignition Soap (as potassium stearate)

Appearance

White beads or flakes

Free propylene glycol

Not more than 1.5%

Solubility

Heavy metals(as Pb)

Not more than 10 mg/ kg

Total monoester content

Hydroxyl value, Idoine value, Sapoinification value

Not greater than the stated or within the range claimed by the vendor

Not more than 0.5% Not more than 7% Insoluble in water; soluble in alcohol Not less than the minimum percentage claimed by the vendor

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

Usual 0.00 4.70 5.00 100.00 0.00

Max. 0.01 7.25 10.00 120.00 0.01

Food Category Gelatin, pudding Imitation dairy Nonalcoholic beverages Sweet sauce

Usual 7.28 3.00 0.00 0.21

Max. 7.67 5.00 0.01 0.21

Synthesis: Produced commercially by catalytic transesterification between propylene glycol and a hydrogenated vegetable oil such as soybean oil. Aroma threshold values: n/a

©2002 CRC Press LLC

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

PROPYL FORMATE Synonyms: n-Propyl formate; n-Propyl methanoate; Formic acid, propyl ester; Propyl formate; Propyl formate (UN1281) (flammable liquid); Propyl methanoate CAS No.: CoE No.:

110-74-7 340

EEC No.: EINECS No.:

340 203-798-0

FEMA No.: JECFA No.:

2943 117

NAS No.:

2943

Description: Propyl formate has a characteristic fruity (rum-plum) odor and a corresponding bittersweet flavor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 13.670 mg IOFI: Nature Identical Empirical Formula/MW: C4H8O2/88.10 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellowish liquid

Refractive index

Assay

94.0% (min)

Solubility

Boiling point 81-82°C

Specific gravity

1.369-1.384 Slightly soluble in water; miscible with alcohol, ether and most organic solvents 0.895-0.905

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

Usual 25.00 65.00 49.50

Max. 40.00 77.33 61.80

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 22.50 18.30 53.50

Max. 30.00 26.80 66.00

Synthesis: By action of sulfuric acid on a mixture of propyl alcohol, formic acid and sodium formate; also by distilling propyl alcohol with anhydrous formic acid in the presence of sodium formate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Fruity, green and etherial with a berry lift. Natural occurrence: Reported found in plum brandy.

©2002 CRC Press LLC

PROPYL 2-FURANACRYLATE Synonyms: Propyl β-furylacrylate; Propyl-3-furylpropenoate; 2-Propenoic acid, 3-(2-furanyl)-, propyl ester (9CI); Propyl 2-furanacrylate; Propyl β-2-furylacrylate; Propyl 3-(2furyl)acrylate CAS No.: CoE No.:

623-22-3 n/a

EEC No.: EINECS No.:

2090 210-780-6

FEMA No.: JECFA No.:

2945 n/a

NAS No.:

2945

Description: Propyl 2-furanacrylate has a light strawberry-, apple-, pear-like odor. It has a fruity, caramellic flavor at low concentrations, turning bitter at higher levels. Consumption: Annual: 31.67 lb Individual: 0.00002683 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.048 mg IOFI: Artificial Empirical Formula/MW: C10H12O3/180.21 Specifications: (Burdock, 1997) Appearance Boiling point Refractive index

Colorless liquid (sometimes very pale-yellow liquid) 119°C (236°C) at 7 mmHg 1.5229 at 20°C

Solubility Specific gravity

Insoluble in water; soluble in alcohol 1.0744 at 20°C

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

Usual 0.35

Max. 1.55

Synthesis: By esterification of n-propanol with furanacrylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Fruity, sweet, spicy, honey and tropical. Natural occurrence: Not reported found in nature.

PROPYL 2-FUROATE Synonyms: Furancarboxylic acid, propyl ester; Propyl furan-2-carboxylate; n-Propyl pyromucate; 2-Furancarboxylic acid, propyl ester (9CI); 2-Furoic acid, propyl ester (8CI); 2Furoic acid, n-propyl ester; Propyl furoate; Propyl 2-furoate CAS No.: CoE No.:

615-10-1 n/a

EEC No.: EINECS No.:

359 210-407-7

FEMA No.: JECFA No.:

2946 747

NAS No.:

2946

Description: Propyl 2-furoate has a peculiar sweet-oily, herbaceous-earthy odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

FDA (other): n/a JECFA: ADI: 0-0.5. No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.218 mg Empirical Formula/MW:

IOFI: Artificial

C8H10O3/154.17 Specifications: (JECFA, 2000) Acid value Appearance Assay Boiling point

1.0 (max) Colorless liquid 97.0% (min) 181°C

Refractive index Solubility Specific gravity

1.471-1.475 Soluble in oils; slightly soluble in water 1.067-1.075

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.54 1.00 0.53

Max. 0.56 1.00 0.54

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 0.53

Max. 1.00 0.55

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

PROPYL GALLATE Synonyms: Progallin P; Tenox PG; 3,4,5-Trihydroxybenzoic acid propyl ester; Benzoic acid, 3,4,5-trihydroxy-, propyl ester (9CI); Gallic acid, propyl ester (8CI); n-Propyl ester of 3,4,5-trihydroxybenzoic acid; Propylgallate; Propyl gallate; n-Propyl gallate; Propyl 3,4,5-trihydroxybenzoate; n-Propyl 3,4,5-trihydroxybenzoate; 3,4,5-Trihydroxybenzene-1propylcarboxylate; 3,4,5-Trihydroxybenzoic acid, propyl ester; 3,4,5-Trihydroxybenzoic acid n-propyl ester CAS No.: CoE No.:

121-79-9 n/a

EEC No.: EINECS No.:

n/a 204-498-2

FEMA No.: JECFA No.:

2947 n/a

NAS No.:

2947

Description: Propyl gallate is an odorless powder having a slightly bitter taste. It functions particularly well in stabilizing animal fats and vegetable oils. With a melting point of 148°C, propyl gallate loses its effectiveness during heat processing and is therefore not suitable in frying applications that involve temperatures exceeding 190°C. Propyl gallate chelates iron ions and forms an unappealing blue-black complex. Hence, it is always used with chelators such as citric acid to eliminate the pro-oxidative iron and copper catalysts. Good synergism is obtained with BHA and BHT; however, application with TBHQ is not permitted. For additional details, refer to Burdock (1997). Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 166.110, 172.615, 184.1660, 175.125, 175.300, 175.380, 175.390, 176.170, 177.1010, 177.1210, 177.1350 FDA (other): n/a JECFA: ADI: 0-1.4 (1993). The 1993 ADI was maintained at the 46th meeting (1996)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.003 mg Empirical Formula/MW:

IOFI: n/a

C10H12O5/212.20 Specifications: (FCC, 1996) Appearance

Fine white to nearly white powder Nor less than 98% and not more than 102% of C10H12O5 after drying

Assay Heavy metals (as Pb)

Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Melting point Between 146 and 150°C Residue Not more than 0.1% on ignition Slightly soluble in water; Solubility freely soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Meat products

Usual 0.00 0.06 0.03

Max. 0.03 0.15 0.10

Food Category Nut products Snack foods

Usual 0.01 0.01

Max. 0.01 0.03

Synthesis: Produced commercially by the esterification of gallic acid with propyl alcohol followed by distillation to remove the excess alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL HEPTANOATE Synonyms: n-Propyl heptoate; n-Propyl heptylate; Heptanoic acid, propyl ester; Propyl heptanoate CAS No.: CoE No.:

7778-87-2 n/a

EEC No.: EINECS No.:

367 231-917-6

FEMA No.: JECFA No.:

2948 168

NAS No.:

2948

Description: Propyl heptanoate has a characteristic, strong ether-like odor with a corresponding flavor reminiscent of grape. Consumption: Annual: <1.00 lb Individual: 0.00000587 Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.003 mg IOFI: n/a Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Solubility

Soluble in most organic solvents; insoluble in water

(Part 1 of 2)

©2002 CRC Press LLC

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

206-208°C 1.4160-1.41894

Specific gravity

0.85705

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 7.55 7.00 7.00

Max. 9.40 9.00 9.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 9.00

Max. 5.00 12.00

Synthesis: By treating heptanoic acid with propyl alcohol in the presence of mineral acids, or in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 15 ppm: Sweet, waxy, fruity pineapple, pear, apple and citrus notes with a slight green grassy nuance. Natural occurrence: Reported found in fresh apple and rum.

n-PROPYL HEXANOATE Synonyms: n-Propyl caproate; n-Propyl-n-hexoate; n-Propyl hexylate; Hexanoic acid, propyl ester (8CI)(9CI); Propyl caproate; Propyl hexanoate CAS No.: CoE No.:

626-77-7 311

EEC No.: EINECS No.:

311 210-963-0

FEMA No.: JECFA No.:

2949 161

NAS No.:

2949

Description: n-Propyl hexanoate has an ether-like odor with a pineapple-blackberry undertone. It has a sweet, fruity flavor of blackberry and plum. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.724 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

95.0% (min)

Solubility

Boiling point

187°C

Specific gravity

1.409-1.413 Soluble in alcohol; insoluble in water 0.865-0.871

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 19.50 8.50 15.50

Max. 33.00 14.50 28.50

Food Category Nonalcoholic beverages Soft candy

Usual 4.50 8.00

Max. 9.00 14.00

Synthesis: By esterification of hexanoic acid with propyl alcohol in benzene solution in the presence of p-toluenesulfonic acid.

©2002 CRC Press LLC

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, apricot (Prunis armeniaca L.), other Vitis species, peas, gruyere de comte cheese, Parmesan cheese, provolone cheese, other cheeses, cognac, rum, whiskey, cider, white wine, red wine, passion fruit, starfruit, mountain papaya, sea buckthorn, spineless monkey orange and pawpaw.

PROPYL p-HYDROXYBENZOATE Synonyms: Preserval P; Propyl chemosept; Benzoic acid, p-hydroxy-, propyl ester (8CI); Benzoic acid, 4-hydroxy-, propyl ester (9CI); p-Hydroxybenzoic acid propyl ester; 4-Hydroxybenzoic acid, propyl ester; p-Hydroxybenzoic propyl ester; p-Hydroxypropyl benzoate; Paraben; Parasept; Paseptol; Propyl p-hydroxybenzoate; n-Propyl p-hydroxybenzoate; Propyl 4-hydroxybenzoate; Propyl p-hydroxybenzoate ester; Propylparaben; Propyl paraben; Propyl parahydroxybenzoate; Propylparasept; Propyl parasept CAS No.: CoE No.:

94-13-3 n/a

EEC No.: EINECS No.:

678 202-307-7

FEMA No.: JECFA No.:

2951 217

NAS No.:

2951

Description: Propyl p-hydroxybenzoate is almost odorless. Consumption: Annual: 1536.67 lb Individual: 0.01298 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.161, 184.1670, 172.515, 150.141 FDA (other): n/a JECFA: ADI: Not established (2000) Trade association guidelines: FEMA PADI: 0.237 mg IOFI: n/a Empirical Formula/MW: C10H12O3/180.20 Specifications: (FCC, 1996) Acidity Appearance Assay

Heavy metals (as Pb)

Passes test Small colorless crystals or white powder Not less than 99% and not more than 100.5% of C10H12O3, calculated on the dried basis Not more than 10 mg/kg

Loss on drying

Not more than 0.5%

Melting point

Between 95 and 98°C

Residue on ignition

Not more than 0.05%

Solubility

One g dissolves in 2500 ml of water at 25°C, in about 400 ml of boiling water, in about 1.5 ml alcohol, in about 3 ml ether

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

©2002 CRC Press LLC

Usual 0.00 0.97 0.32 0.06 0.10

Max. 0.02 0.97 1.00 0.08 0.10

Food Category Gelatin, pudding Nonalcoholic beverages Processed vegetables Soft candy Sugar substitutes

Usual 0.00 0.00 1.00 0.06 0.25

Max. 0.01 0.01 1.00 0.08 0.25

Synthesis: Produced by esterfying p-hydroxybenzoic acid with n-propanol, using an acid catalyst such as sulfuric acid and an excess of propanol. The materials are heated in a glasslined reactor under reflux. The acid is then neutralized with caustic soda and the product is crystallized by cooling. The crystallized product is centrifuged, washed, dried under vacuum, milled and blended, all in corrosion resistant equipment to avoid metallic contamination. Aroma threshold values: Detection: 20 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-PROPYLIDENEPHTHALIDE Synonyms: 1(3H)-Isobenzofuranone, 3-propylidene- (9CI); 3-Propylidene-1(3H)-isobenzofuranone; Propylidenephthalide; Propylidene phthalide; 3-Propylidenephthalide;3-Propylidene phthalide CAS No.: CoE No.:

17369-59-4 EEC No.: n/a EINECS No.:

494 241-402-8

FEMA No.: JECFA No.:

2952 n/a

NAS No.:

2952

Description: 3-Propylidenephthalide has a very powerful and warm, spicy odor with a warm, spicy, herbaceous flavor. Consumption: Annual: 51.67 lb Individual: 0.00004378 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.341 mg IOFI: n/a Empirical Formula/MW: C11H10O2/174.20 Specifications: (Burdock, 1997) Appearance

Colorless to very pale-yellow liquid

Boiling point 134°C (135°C) at 752 mmHg Refractive index 1.3955 at 20°C

Solubility Specific gravity

Insoluble in water; soluble in most common organic solvents, including alcohol 0.8643 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Condiment, relish

Usual 0.23 0.08 10.00

Max. 4.87 0.08 10.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 0.11 2.10 0.10

Max. 4.93 3.10 2.50

Synthesis: By condensing phthalic anhydride and butyric anhydride at 175°C in the presence of sodium butyrate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Green, celery, sweet and lovage with vegetative and herbal nuances. Natural occurrence: Reported found in lovage root.

©2002 CRC Press LLC

PROPYL ISOBUTYRATE Synonyms: n-Propyl isobutyrate; n-Propyl-2-methylpropanoate; Propanoic acid, 2-methyl, propyl ester; Propyl isobutyrate CAS No.: CoE No.:

644-49-5 289

EEC No.: EINECS No.:

289 211-417-4

FEMA No.: JECFA No.:

2936 187

NAS No.:

2936

Description: Propyl isobutyrate has a pineapple-like odor and a corresponding sweet flavor. Consumption: Annual: <1.00 lb Individual: 0.00000131 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 4.166 mg IOFI: Nature Identical Empirical Formula/MW: C7H14O2/130.18 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 134°C

Specific gravity

1.395-1.396 Soluble in organic solvents and alcohol; insoluble in water 0.860-0.864

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

Usual 8.00 18.83 9.29

Max. 15.00 43.17 28.60

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 14.67 6.50 18.88

Max. 31.00 15.00 39.00

Synthesis: From propyl alcohol and isobutyric acid in benzene solution in the presence of concentrated H2SO4. Aroma threshold values: Detection: 0.086 to 0.43 ppb Taste threshold values: Taste characteristics at 5 to 15 ppm: Sweet, fruity, with ripe tropical, tutti fruiti and citrus melon nuances. Natural occurrence: Reported found in several natural products including apple, olive, spineless monkey orange, gruyere de comte cheese, honey, hop oil, olives and Roman chamomile oil.

PROPYL ISOVALERATE Synonyms: n-Propyl isovarelate; n-Propyl-β-methylbutyrate; Butanoic acid, 3-methyl-, propyl ester; Isovaleric acid, propyl ester; Propyl isovalerate; Propyl 3-methylbutanoate; Propyl 3-methylbutyrate CAS No.: CoE No.:

557-00-6 443

EEC No.: EINECS No.:

443 209-148-2

FEMA No.: JECFA No.:

2960 197

NAS No.:

2960

Description: Propyl isovalerate has a fruity odor and a bittersweet flavor similar to apple.

©2002 CRC Press LLC

Consumption: Annual: 1.66 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.084 mg IOFI: Nature Identical Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay 99.0% (min) Boiling point 156-157°C

Specific gravity

1.400-1.405 Soluble in organic solvents and alcohol; insoluble in water 0.860-0.866

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

Usual 5.00 14.50 12.67

Max. 10.00 21.25 20.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 6.80 3.80 12.75

Max. 10.30 8.13 19.50

Synthesis: By prolonged boiling of propyl alcohol with isovaleric acid in benzene in the presence of concentrated H2SO4. Aroma threshold values: Detection: 8.7 to 33 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, gruyere de comte cheese and jack fruit.

PROPYL MERCAPTAN Synonyms: n-Propyl thiol; Propanthiol-1; n-Propyl mercaptan; n-Thiopropyl alcohol; 3-Mercaptopropanol; Propanethiol; 1-Propanethiol (8CI)(9CI); Propane-1-thiol; Propyl mercaptan; Propyl mercaptan (NA2402) (flammable liquid); 1-Propylmercaptan; Thiols CAS No.: CoE No.:

107-03-9 n/a

EEC No.: EINECS No.:

4213 203-455-5

FEMA No.: JECFA No.:

3521 509

NAS No.:

3521

Description: Propyl mercaptan has a characteristic odor of cabbage. Below 2 to 3 ppm, it has a sweet onion and cabbage-like flavor. Consumption: Annual: 136.67 Individual: 0.0001158 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.225 mg IOFI: Nature Identical Empirical Formula/MW: C3H8S/76.165

©2002 CRC Press LLC

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Solubility

Boiling point Refractive index

67-68°C 1.438

Specific gravity

Soluble in water, alcohol, proplene glycol and oils 0.842-0.847

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiment, relish Fats, oils Frozen dairy Gelatin, pudding Gravies

Usual 0.30 0.0039 0.01 0.015 0.01 0.875 0.02

Max. 4.00 0.0039 0.02 0.015 0.02 1.00 0.05

Food Category Meat products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Soups

Usual Max. 0.667 2.20 0.875 1.00 0.05 1.00 0.01 0.02 1.00 1.25 0.0006 0.0006

Synthesis: By reacting propyl alcohol and H2S under particular conditions; from propyl alcohol or propyl disulfide and naphthalene; from n-propyl chloride and potassium hydrosulfide; also from n-propanol plus bromine plus red phosphorus in the presence of sodium sulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in onion (Allium cepa, L.), garlic, shallot, roasted onion, raw leek, heated leek, chive, cooked chicken, beef, beer, American potato chips and durian (Durio zibethinus).

PROPYL 2-METHYL-3-FURYL DISULFIDE Synonyms: Furan, 2-methyl-3-(propyldithio)-; 2-Methyl-3-furyl propyl disulfide; Disulfide, 2-methyl-3-furyl propyl; 2-Methyl-3-(propyldithio)furan; Propyl 2-methyl-3-furyl disulfide CAS No.: CoE No.:

61197-09-9 n/a

EEC No.: EINECS No.:

n/a 262-650-3

FEMA No.: JECFA No.:

3607 n/a

NAS No.:

3607

Description: Propyl 2-methyl-3-furyl disulfide has a meaty odor. Consumption: Annual: <1.00 lb Individual: 0.00000847 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.131 mg IOFI: Artificial Empirical Formula/MW: C8H12OS2/188.32 Specifications: (Burdock, 1997) Appearance Assay

Liquid 97.8% with 0.17% bis(2-methyl-3furyl)disulfide; 0.2% propyl disulfde

Refractive index Solubility

1.5364 at 20°C Insoluble in water; soluble in fat

(Part 1 of 2)

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

75.5-79°C at 1.4 mmHg

Specific gravity

1.097 at 25°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Meat products

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Food Category Nut products Snack foods Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

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

α-PROPYLPHENETHYL ALCOHOL Synonyms: Benzylbutyl alcohol; Benzyl-n-propyl carbinol; 1-Phenyl-2-pentanol; 1-Phenylpentan-2-ol; n-Propyl benzyl carbinol; Benzeneethanol, alpha-propyl-(9CI); Benzylpropylcarbinol; DL-1-Phenylpentan-2-ol; alpha-Propylbenzeneethanol; alpha-Propylphenethyl alcohol CAS No.: CoE No.:

705-73-7 83

EEC No.: EINECS No.:

83 211-887-0

FEMA No.: JECFA No.:

2953 n/a

NAS No.:

2953

Description: α-Propylphenethyl alcohol has a mild, green, sweet odor with an earthy undernote. It has a tart, fruit-like, green, sweet taste. Consumption: Annual: <1.00 lb Individual: 0.0000155 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.751 mg IOFI: n/a Empirical Formula/MW: C11H16O/164.25 Specifications: (Burdock, 1997) Appearance

Colorless or somewhat oily liquid

Solubility

Boiling point

247°C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.98

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.50 1.25 1.50

Max. 6.00 4.00 3.67

Food Category Nonalcoholic beverages Soft candy

Usual 0.55 2.42

Max. 1.00 4.50

Synthesis: From phenyl acetaldehyde and propyl magnesium bromide; also by hydrogenation of propyl benzyl ketone. Aroma threshold values: n/a

©2002 CRC Press LLC

Taste threshold values: n/a Natural occurrence: Reported found in gruyere de comte cheese.

o-PROPYLPHENOL Synonyms: 1-(2-Hydroxyphenyl)propane; Phenol, 2-propyl-; 2-Proylphenol; 1-Hydroxy-2n-propylbenzene; Phenol, o-propyl- (8CI); Phenol, 2-propyl- (9CI); o-Propylphenol; 2-Propylphenol; 2-n-Propylphenol CAS No.: CoE No.:

644-35-9 n/a

EEC No.: EINECS No.:

n/a 211-415-3

FEMA No.: JECFA No.:

3522 695

NAS No.:

3522

Description: o-Propylphenol has a phenolic odor. Consumption: Annual: 0.16 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.373 mg IOFI: Nature Identical Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

Colorless, oily liquid

Refractive index

Assay

96.0% (min)

Solubility

Boiling point 224°C

Specific gravity

1.524-1.528 Soluble in oils; slightly soluble in water; miscible in alcohol 0.988-0.996

Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Gravies Meat products

Usual 2.00 3.00 3.00

Max. 2.00 3.00 3.00

Food Category Seasonings, flavors Soups

Usual 2.00 3.00

Max. 2.00 3.00

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

p-PROPYLPHENOL Synonyms: Dihydrochavicol; p-Hydroxypropylbenzene; 1-Hydroxy-4-n-propylbenzene; Phenol, p-propyl- (8CI); Phenol, 4-propyl- (9CI); p-Propylphenol; 4-n-Propylphenol; 4Propylphenol CAS No.: CoE No.:

645-56-7 n/a

EEC No.: EINECS No.:

n/a 211-446-2

Description: p-Propylphenol has a phenolic odor. Consumption: Annual: <1.00 lb

©2002 CRC Press LLC

FEMA No.: JECFA No.:

3649 696

NAS No.:

3649

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 1.1 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.002 mg Empirical Formula/MW:

IOFI: n/a

C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay

98.0% (min)

Solubility

Boiling point 232°C

Specific gravity

1.524-1.528 Soluble in fat; insoluble in water; miscible in alcohol 0.980-0.986

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatin, pudding

Usual 0.01 0.30 0.006 0.005 0.006

Max. 0.10 3.00 0.06 0.05 0.012

Food Category Hard candy Jam, jelly Nonalcoholic beverages Soft candy

Usual 0.015 0.006 0.003 0.007

Max. 0.15 0.06 0.03 0.07

Synthesis: n/a Aroma threshold values: Detection: 500 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum, malt whiskey and malt.

PROPYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, propyl ester (8CI); Benzeneacetic acid, propyl ester (9CI); Propyl benzeneacetate; Propyl phenylacetate; n-Propyl-α-toluate CAS No.: CoE No.:

4606-15-9 229

EEC No.: EINECS No.:

229 225-012-5

FEMA No.: JECFA No.:

2955 n/a

NAS No.:

2955

Description: Propyl phenylacetate has a characteristic honey-like, apricot-rose odor and a sweet, honey-like taste. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.410 mg Empirical Formula/MW:

IOFI: Artificial

C11H14O2/178.23 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point 253°C at 1.4 mmHg Refractive index 1.4955 at 20°C

Specific gravity

Almost insoluble in water; soluble in alcohol 0.990 at 15.5°C

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

Usual 0.50 1.87 1.15

Max. 1.50 3.77 1.75

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.80 0.77 1.93

Max. 1.65 1.00 3.20

Synthesis: By esterification of n-propanol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PROPYL PROPIONATE Synonyms: n-Propyl propionate; Propanoic acid, propyl ester (9CI); Propionic acid, propyl ester (8CI); Propyl propanoate; n-Propyl propanoate; Propyl propionate CAS No.: CoE No.:

106-36-5 403

EEC No.: EINECS No.:

403 203-389-7

FEMA No.: JECFA No.:

2958 142

NAS No.:

2958

Description: Propyl propionate has a complex, fruity odor reminiscent of apple, banana and pineapple. It has a somewhat pleasant, bitter flavor. Consumption: Annual: 850.00 lb Individual: 0.0007203 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.888 mg IOFI: Nature Identical Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to pale-yellow liquid

Assay 98.0% (min) of C6H12O2 Boiling point 123°C

©2002 CRC Press LLC

Refractive index 1.391-1.396 One ml is soluble in 1 ml 95% Solubility alcohol Specific gravity 0.873-0.879

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

Usual 5.38 8.87 0.01 4.32

Max. 10.64 16.88 0.03 8.19

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 5.33 0.75 2.35 5.47

Max. 8.78 0.75 4.52 10.39

Synthesis: By esterification of propyl alcohol with the corresponding acid in the presence of concentrated H2SO4, or in the presence of BF3. Aroma threshold values: Detection: 57 ppb Taste threshold values: Taste characteristics at 20 ppm: Sweet, lift, tropical green, fruity notes. Natural occurrence: Reported found among the volatile constituents of grape var. white Sauvignon. Also reported found in fresh apple, apple juice, apricot, melon, papaya, gruyere de comte cheese, rum, cider, popcorn, durian, olive, malt whiskey and coffee.

2-PROPYLPYRAZINE Synonyms: Pyrazine, 2-propyl CAS No.: CoE No.:

18138-03-9 EEC No.: n/a EINECS No.:

n/a 242-023-0

FEMA No.: JECFA No.:

3961 763

Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.251350 mg Empirical Formula/MW:

NAS No.:

n/a

IOFI: n/a

C7H10N2/122.17 Specifications: n/a Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereal Frozen dairy

Usual 0.50 1.00 1.00 0.50

Max. 1.00 2.00 2.00 1.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee beans.

©2002 CRC Press LLC

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

PROPYL THIOACETATE Synonyms: Propyl thioacetate; S-Propyl thioacetate CAS No.: CoE No.:

2307-10-0 n/a

EEC No.: EINECS No.:

n/a 218-984-7

FEMA No.: JECFA No.:

3385 485

NAS No.:

3385

Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.278 mg IOFI: Artificial Empirical Formula/MW: C5H10OS/118.96 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay

99.0% (min)

Solubility

Boiling point

137-139°C

Specific gravity

1.457-1.463 One ml is soluble in 1 ml 95% alcohol 0.953-0.959

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiment, relish

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Gravies Nonalcoholic beverages

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: From acetyl chloride and phenyldipropylarsine sulfide at 80 to 90°C. Aroma threshold values: n/a Taste threshold values:Taste characteristics at 2 ppm: Onion, garlic, sulfureous, alliaceous with a fresh green nuance. Natural occurrence: Reported found in onion, chive and krill.

PRUNE Botanical name: Prunus communis Huds Botanical family: Rosaceae Foreign names: Pruneau (Fr.), Pflaume (Ger.), Ciruelo (Sp.), Prugna (It.) Description: Prune is the dried, edible, fleshy fruit of various species of Prunus trees. The dried fruits are the only part used. Prune has a sweet, juicy flavor. Derivatives: Decoction (3%), fluid extract, tincture (10, 15 and 20% in 65% alcohol), a distillate (from dried, fermented plums in the presence of the pits) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: n/a

PULEGONE Synonyms: p-Menth-4(8)-en-3-one; 1-Methyl-4-isopropylidenecyclohexan-3-one; Cyclohexanone, 5-methyl-2-(1-methylethylidene)-, (R)- (9CI); 1-Isopropylidene-4-methyl-2cyclohexanone; p-Menth-4(8)-en-3-one; p-Menth-4(8)-en-3-one, (R)-(+)- (8CI); d-pMenth-4(8)-en-3-one; 4(8)-p-Menthen-3-one; 1-Methyl-4-isopropylidene-3-cyclohexanone; 3-Methyl-6-isopropylidenecyclohexanone; Pulegon; Pulegone; Pulegone, (D); d-Pulegone; (+)-Pulegone; (+)-(R)-Pulegone; (R)-(+)-Pulegone CAS No.: CoE No.:

89-82-7 n/a

EEC No.: EINECS No.:

2050 201-943-2

FEMA No.: JECFA No.:

2963 753

NAS No.:

2963

Description: Pulegone has a pleasant odor, somewhat similar to peppermint and camphor. Consumption: Annual: 53.33 lb Individual: 0.00004519 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 6.249 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.23 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless to yellow liquid

Assay Boiling point

95.0% (min) 224°C

Refractive index 1.483-1.491 Soluble in oils; insoluble in water; Solubility miscible to soluble in alcohol Specific gravity 0.927-0.939

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

Usual 6.93 30.08 1.15 20.07

Max. 10.52 35.37 1.96 27.98

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 25.24 7.05 23.16

Max. 27.28 9.07 27.39

Synthesis: Isolated from pennyroyal oil (Moroccan or Spanish); synthesis form 3-methyl cyclohexanone. The structure has been defined by the work of several authors; the d-, l- and dl-forms are known; the dl-form is prepared synthetically and is not found in nature. Aroma threshold values: Detection: 130 ppb Taste threshold values: n/a

©2002 CRC Press LLC

Natural occurrence: The l-form is found in the essential oils of Agastache formosana, Israeli orange, Barosma betulina and Barosma crenulata; the d-form is the most abundant and is found in pennyroyal oils. Also reported found in rabbiteye blueberry, black currants (buds), fresh blackberry, heated blackberry, peppermint oil, cornmint oil, spearmint oil, Scotch spearmint oil, other Mentha oils, black tea, origanum, Ocimum basilicum varieties, rosemary, lemon balm, buchu oil, anise hyssop, sweet grass oil and German chamomile oil.

PYRAZINE ETHANETHIOL Synonyms: 2-(Pyrazinyl)ethanethiol; 2-Pyrazinyl ethylmercaptan; Ethanethiol, 2-pyrazinyl-; Pyrazineethanethiol (9CI); Pyrazine ethanethiol; 2-Pyrazineethanethiol; 2-Pyrazinylethanethiol CAS No.: CoE No.:

35250-53-4 EEC No.: 2285 EINECS No.:

2285 n/a

FEMA No.: JECFA No.:

3230 n/a

NAS No.:

3230

Description: Pyrazine ethanethiol has a sulfurous, meaty, cabbage odor. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.954 mg IOFI: Artificial Empirical Formula/MW: C6H8N2S/140.04 Specifications: (Burdock, 1997) Assay

C: 51.40%; H: 5.75%; N: 19.98%; S: 22.87%

Boiling point

57-69°C at 0.05 mmHg

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

Usual 4.50 5.00 1.00

Max. 11.00 7.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.50

Max. 6.00 11.00

Synthesis: From 2-vinylpyrazine by reaction with thiolactic acid, followed by conversion of the thiolester to 2-(pyrazinyl) ethanethiol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: Meaty, sulfureous, pot roast and savory with nuances suitable for chicken and pork. Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

PYRAZINYL METHYL SULFIDE Synonyms: Methylthiopyrazine; (Methylthio)pyrazine; Pyrazinyl methyl sulfide; Pyrazine, (methylthio)- (8CI)(9CI) CAS No.: CoE No.:

21948-70-9 EEC No.: 2288 EINECS No.:

2288 244-675-1

FEMA No.: JECFA No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.157 mg Empirical Formula/MW:

3231 n/a

NAS No.:

3231

Individual: 0.00000026 mg/kg/day

IOFI: Artificial

C5H6N2S/126.18 Specifications: (Burdock, 1997) Assay

C: 47.59%; H: 4.79%; N: 22.20%; S: 25.41%

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

Usual 0.10 0.25 0.20 0.10

Max. 0.50 0.80 0.55 0.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.15 0.20 0.25

Max. 2.30 0.55 0.80

Synthesis: Sodium methyl mercaptide is added to 2-chloropyrazine, which is prepared from 2-hydroxypyrazine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

PYRIDINE Synonyms: Azabenzene; Azine; Pyridine (8CI)(9CI); Pyridine(UN1282) (flammable liquid) CAS No.: CoE No.:

110-86-1 604

EEC No.: EINECS No.:

6604 203-809-9

FEMA No.: JECFA No.:

2966 n/a

NAS No.:

2966

Description: Pyridine has a characteristic, penetrating odor and a sharp taste. Consumption: Annual: 333.33 lb Individual: 0.0002824 Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.393 mg Empirical Formula/MW:

IOFI: Nature Identical

C5H5N/79.10 Specifications: (Burdock, 1997) Appearance

Flammable, colorless liquid

Boiling point

115.2°C

Flash point Melting point

21°C –42°C

Refractive index 1.5092 at 21°C Miscible with water, alcohol, Solubility ether, propylene glycol and most oils Specific gravity 0.9808 at 21°C

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

Usual 0.33 1.49 0.05 1.00 0.39

Max. 0.66 1.49 0.10 1.84 0.60

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.05 0.34 1.68

Max. 6.00 3.20 0.57 1.68

Synthesis: From coal-tar distillation. Aroma threshold values: Detection: 0.079 to 790 ppb; Recognition: 7.9 to 40 ppm Taste threshold values: n/a Natural occurrence: Reported found in wood oil, the leaves and roots of Atropa belladonna and in other plants (coffee, tobacco). Also reported found in Vitis vinifera L., raw asparagus, leaves and stalk of celery, heated leek, wheaten bread, rye bread, camembert cheese, Russian cheeses, cognac, other types of grape brandy, rum, black tea, roasted barley, roasted peanut, soybean, rice bran, onion, baked potato, peppermint oil, milk, butter, boiled egg, caviar, fatty fish, cooked meats, beer, Scotch and Finnish whisky, sherry, cocoa, coffee, tea, roasted barley and peanuts, pecans, popcorn, oat products, soybean, roast coconut, avocado, mushroom, mango, beetroot, rice, jackfruit, pumpkin, buckwheat, soursop, sweet corn, malt, dried bonito, wild rice, shrimp, crab, crayfish, clam, scallop, squid and okra.

2-PYRIDINE METHANETHIOL Synonyms: 2-Pyridyl methanethiol; 2-Pyridyl methyl mercaptan; 4-(Methylthio)pyridine; 2-(Mercaptomethyl)pyridine; Pyridine-2-methanethiol; 2-Pyridinemethanethiol (8CI) (9CI); Pyridine-2-thiocarbinol; 2-Pyridylmethyl mercaptan CAS No.: CoE No.:

2044-73-7 2279

EEC No.: EINECS No.:

2279 218-061-9

Consumption: Annual: 0.16 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

FEMA No.: JECFA No.:

3232 n/a

NAS No.:

3232

Individual: 0.00000014 mg/kg/day

Trade association guidelines: FEMA PADI: 0.313 mg Empirical Formula/MW:

IOFI: Artificial

C6H7SN/125.19 Specifications: (Burdock, 1997) Boiling point Refractive index

57-58°C at 0.6 mmHg 1.5758 at 25°C

Specific gravity

1.1533 at 25°C

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatin, pudding Meat products

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: By hydrolysis of 2-pyridylmethyl-tert-butyl sulfide with sulfuric acid in aqueous solution; from 2-pyridylmethyl chloride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: Meaty, roasted, savory, fatty, beef and popcorn. Natural occurrence: Not reported found in nature.

PYROLIGNEOUS ACID Synonyms: Pyroligneous acid; Pyroligneous acids; Pyroligneous vinegar; Wood tar; Wood vinegar CAS No.: CoE No.:

8030-97-5 n/a

EEC No.: EINECS No.:

4033 232-450-0

FEMA No.: JECFA No.:

2967 n/a

NAS No.:

2967

Description: Pyroligneous acid is a smoke flavoring solution. It is also referred to as liquid smoke, char-smoke flavor, wood vinegar and pyroligenous acid extract. Pyroligneous acid has a distinctive odor, an acrid smoky smell. For a detailed description of this flavoring solution refer to Burdock (1997). Consumption: Annual: 14,016.67 lb Individual: 0.01187 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 101.22 FDA (other): n/a JECFA: ADI: Provisional Acceptance (1987). Benzo(a)pyrene should not exceed 0.010 mg/kg Trade association guidelines: FEMA PADI: 23.721 mg IOFI: Nature Identical Empirical Formula/MW: n/a Specifications: Appearance Assay

Dark brown, free flowing liquid C: 56.4%; H: 6.2%; O (by difference) 37.3%; N: 0.1%; Ash:0.1%

Solids (char)

0.5%

Specific gravity

1.20

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Continued) Distillation max

50% as liquid degrades

40-100 cp at 40°C and 25% water

Viscosity

Moisture content 15-30%

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding Hard candy

Usual Max. 11.13 21.17 27.46 55.32 295.90 1634.00 17.79 40.28 9.97 19.86 8.64 8.85

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

Usual Max. 41.12 98.69 300.00 400.00 9.85 17.17 32.83 64.85 5.20 5.20

Synthesis: Pyroligneous acid is recovered commercially as the condensable portion of the voltiles from the production of charcoal from hardwoods. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 to 30 ppm: Sweet, hickory and smoky with burnt and charred woody nuance. Natural occurrence: Prepared from wood.

PYROLIGNEOUS ACID, EXTRACT Synonyms: “Liquid smoke”; Pyroligneous vinegar; Wood vinegar; Pyroligneous acid extract; Pyroligneous acid, extract; Pyroligneous acids, extracts CAS No.: CoE No.:

8028-47-5 n/a

EEC No.: EINECS No.:

4032 232-432-2

FEMA No.: JECFA No.:

2968 n/a

NAS No.:

2968

Description: Pyroligneous acid extract has a smoke odor. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.160 mg IOFI: Nature Identical Empirical Formula/MW: n/a Specifications: (Burdock, 1997) Appearance Solubility

Yellow to red liquid Miscible with water, alcohol and propylene glycol but not oils; a tar-like phase can separate on standing; insoluble in alcohol and water

Specific gravity

1.018-1.030

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

Usual 50.00 15.00 2.00

Max. 100.00 52.22 5.00

Food Category Gravies Meat products Nonalcoholic beverages

Usual 15.15 9.44 5.58

Max. 30.30 27.74 11.16

(Part 1 of 2)

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

Usual 0.10 0.50

Max. 0.20 1.00

Food Category Soft candy

Usual 0.10

Max. 0.20

(Part 2 of 2) Synthesis: Obtained by destructive distillation of wood, preferably birch; the crude product contains methanol, acetic acid, acetone, furfural and various tar and related products; the extract is rendered free of water, acid and tar by (1) alkali washing, followed by (2) re-acidification and (3) solvent extraction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Prepared from wood.

PYRROLE Synonyms: Azole; Imidole; Divynyleneimine; 1-Aza-2,4-cyclopentadiene; Divinylenimine; Monopyrrole; Pyrrole (8CI); 1H-Pyrrole (9CI) CAS No.: CoE No.:

109-97-7 2318

EEC No.: EINECS No.:

2318 203-724-7

FEMA No.: JECFA No.:

3386 n/a

NAS No.:

3386

Description: Pyrrole has a sweet, warm-ethereal odor reminiscent of chloroform. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.862 mg IOFI: Nature Identical Empirical Formula/MW: C4H5N/67.09 Specifications: (FCC, 1996) Appearance

Colorless to yellowish liquid, darkness on aging

Refractive index

Assay

98.0% (min) of C4H5N

Solubility

Boiling point Distillation range

133°C Between 125 and 130°C

Specific gravity Water

1.507-1.510 Soluble in alcohol and most fixed oils; slightly soluble in water 0.950-0.980 0.5%

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

Usual 3.00 3.00 3.00

Max. 3.00 3.00 3.00

Food Category Gelatin, pudding Meat products Soft candy

Usual 3.00 3.00 3.00

Max. 3.00 3.00 3.00

Synthesis: By fractional distillation of bone oil (bone oil is obtained by destructive distillation of animal bone) and subsequent purification via the corresponding potassium salt; by thermal decomposition of ammonium mucate in glycerol or mineral oil.

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Aroma threshold values: Detection: 20 to 49.6 ppm Taste threshold values: n/a Natural occurrence: Reported found in coal tar and in bone oil (together with several methyl homologs); also found in lemon and orange trees and in vervain leaves. Also reported found in peach, French fried potato, wheaten bread, crisp-bread, milk, boiled eggs, roasted chicken, fried chicken, chicken fat, guinea hen, boiled and cooked beef, grilled and roasted beef, grilled and roasted uncured pork, beer, cocoa, coffee, tea, tamarind, malt, wort, wild rice, shrimp, crayfish, clam, squid and okra.

PYRROLIDINE Synonyms: Tetrahydropyrrole; Tetramethylenimine; Azacyclopentane; 1-Azacyclopentane; Azolidine; Butylenimine; Perhydropyrrole; Prolamine; Pyrrole, tetrahydro-; Pyrrolidine (8CI)(9CI); Pyrrolidine (UN1922) (flammable liquid); Pyrrolidine ring CAS No.: CoE No.:

123-75-1 n/a

EEC No.: EINECS No.:

n/a 204-648-7

FEMA No.: JECFA No.:

3523 n/a

NAS No.:

3523

Description: Pyrrolidine has a penetrating amine-type odor, reminiscent of ammonia and piperidine. It is nauseating and diffusive. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 1308.11 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.151 mg IOFI: Nature Identical Empirical Formula/MW: C4H9N/71.12 Specifications: (Burdock, 1997) Appearance

Almost colorless liquid

Assay ≥95%; ≤ 3% Boiling point 89°C

Refractive index Solubility Specific gravity

1.4435 at 20°C; 1.4431 at 20°C; 1.4402 at 28°C Miscible in water; soluble in fat 0.85; 0.8520 at 22°C; 0.8520 at 28°C

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

Usual 0.70 0.50 3.00 0.40

Max. 2.00 1.50 6.00 1.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.20 0.20 1.00

Max. 0.50 0.50 3.00

Synthesis: Via overall 5-endo-trig cyclizations of homoallylic tosylamides. Aroma threshold values: Detection: 20.2 ppm Taste threshold values: Taste characteristics at 50 ppm: Ammonia and fishy amine-like with seaweed and shellfish nuances. Natural occurrence: Reported found in beer, bread, wheat bread, salmon caviar, fish, milk, leaves and stalks of celery, camembert cheese, Limburger cheese, Russian cheeses, tilsit

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cheese, other cheeses, caviar, raw fatty fish, beer, Finnish whiskey, white wine, red wine, coffee, radish, malt, sweet corn and roasted barley.

1-PYRROLINE Synonyms: 3,4-Dihydro-(2H)-pyrroline CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3898 n/a

Description: 1-Pyrroline has a spermous odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.000580 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C4H8N/69.10 Specifications: n/a Reported uses (ppm): Food Category Alcoholic beverages Fish products Gravies Meat products

Usual 0.0025 0.0025 0.01 0.0001

Max. 0.005 0.01 0.10 0.001

Food Category Nonalcoholic beverages Nut products Snack foods Soups

Usual Max. 0.0005 0.0025 0.0003 0.003 0.005 0.02 0.01 0.01

Synthesis: By acid hydrolysis of 4-aminobutyraldehyde diethyl acetal. Aroma threshold values: Detection: 2.3 to 22 ppb Taste threshold values: n/a Natural occurrence: Reported present in clam and squid.

PYRUVALDEHYDE Synonyms: Acetyl formaldehyde; 1,2-Ketopropionic aldehyde; α-Ketopropionic aldehyde; 2-Oxopropanal; Acetylformaldehyde; Acetylformyl; Glyoxal, methyl; alpha-Ketopropionaldehyde; 1-Ketopropionaldehyde; 2-Ketopropionaldehyde; Methylglyoxal; Methyl glyoxal; Propanal, 2-oxo- (9CI); Propanedione; Propanolone; Propionaldehyde, 2-keto; Propionaldehyde, 2-oxo-; Pyroracemic aldehyde; Pyruvaldehyde (8CI); Pyruvic aldehyde CAS No.: CoE No.:

78-98-8 105

EEC No.: EINECS No.:

105 201-164-8

FEMA No.: JECFA No.:

2969 n/a

NAS No.:

2969

Description: Pyruvaldehyde has a characteristic, pungent, stinging odor with a pungent, caramellic, sweet flavor. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515

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FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.507 mg Empirical Formula/MW:

IOFI: Nature Identical

C3H4O2/72.06 Specifications: (Burdock, 1997) Mobile, yellow liquid; hygroscopic; in air readily polymerAppearance izes to a viscous, nonpourable glass Boiling point 72°C Refractive index 1.4002 at 17.5°C

Solubility Specific gravity

Soluble in alcohol, ether, benzene; yields colorless solution with alcohol and yellow solution with ether, benzene 1.0455 at 24°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy

Usual 8.44 10.00 2.86

Max. 11.14 20.00 3.93

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.86 1.00 4.42

Max. 3.93 2.00 6.31

Synthesis: By distilling a dilute solution of dihydroxyacetone from calcium carbonate; by oxidation of acetone with selenium dioxide; by heating dihydroxy acetone with phosphorus pentoxide; by warming isonitroso acetone with diluted H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: Sweet, caramellic with a dairy creamy nuance. Natural occurrence: Reported found in the dry distillate of Manilla copal. Also reported found in apple juice, orange juice, celery root, rutabaga, tomato, whaten bread, roasted and raw turkey, cognac, roasted barley, beer, cocoa, coffee and roasted pecans.

PYRUVIC ACID Synonyms: Acetylformic acid; α-Ketopropionic acid; 2-Oxopropanoic acid; Pyroracemic acid; Acetylformic acid; alpha-Ketopropionic acid; Propanoic acid, 2-oxo- (9CI); Pyroracemic acid; Pyruvic acid (8CI); 2-Oxopropionic acid CAS No.: CoE No.:

127-17-3 19

EEC No.: EINECS No.:

19 204-824-3

FEMA No.: JECFA No.:

2970 n/a

NAS No.:

2970

Description: Pyruvic acid has a sour, acetic odor (similar to acetic acid). It has a pleasant, sour taste with a burning, somewhat sweet note. It tends to darken and decompose unless kept free of minor contaminants and in tightly sealed containers. Consumption: Annual: 3916.67 lb Individual: 0.003319 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a ECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 5.201 mg Empirical Formula/MW:

IOFI: Nature Identical

C3H4O3/88.06 Specifications: (Burdock, 1997) Appearance Boiling point Melting point

Colorless liquid 165°C with decomposition; 65°C at 12 mmHg 12-14°C (11.8°C)

Refractive index Solubility Specific gravity

1.4138 at 20°C Completely miscible with water, alcohol and ether 1.267 at 15°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy Gelatin, pudding Gravies

Usual 0.006 19.80 0.0007 24.50 45.00 3.20 15.00

Max. 0.006 150.00 0.072 88.00 90.00 20.01 30.00

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

Usual Max. 12.50 34.00 0.14 0.14 1.00 20.00 10.00 100.00 4.90 4.90 7.20 40.00 0.15 51.00

Synthesis: By distillation of tartaric acid in the presence of potassium acid sulfate as a dehydrating agent; from acetyl chloride and potassium cyanide to yield the nitrile, which is subsequently acid hydrolyzed to the acid; pyruvic acid must be rectified under vacuum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Isolated from cane sugar fermentation broth and from a few plants; also reported found in peppermint, raw asparagus, leaves and stalk of celery, onion, rutabaga, milk, cream, buttermilk, wheaten bread, blue cheeses, cheddar cheese, cottage cheese, provolone cheese, yogurt, beer, white wine, botrytised wine, cocoa and sake.

QUASSIA Botanical name: Picrasma excelsa (Sw.) Planch or Quassia amara L. Botanical family: Simaroubaceae Other names: Jamaican quassia; Bitter ash; Bitter wood; Surinam wood; Amargo; Bitterwood; Quassia wood, Pau amarelo, Quassia, palo muneco Foreign names: Bois amer de Surinam (Fr.), Bitterholz (Ger.), Quassia amarga (Sp.), Quassia (It.) Description: Quassia is a collective term for two herbs Q. amara and P. excelsa. Q. amara, also known as Jamaican quassia, is a tree growing to 5 to 8 m (16 to 26 ft) tall and native to Brazil. It exhibits a smooth bark, pinnate and lanceolate green leaves with red veins and flowers in terminal clusters. The tree P. excelsa, also known as Surinam quassia, grows to 25 m (82 ft) in height and is native to the Antilles. It has oval, oblong leaves and flowers clustered in spikes. The part used is the wood from the branches and trunk. Quassia has a slight odor with a very bitter taste. Derivatives: Fluid extract, soft aqueous extract and tincture (5, 10 and 20% in 70% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

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FDA: See below, Quassia Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents of the dried product and its derivatives, which do not contain tannin, include quassin, neoquassin (Q. amara), picrasmin and thiamine (P. excelsa). Picrasma yields 0.2% of bitter principles containing quassin, neo-quassin and a yellow crystalline substance. Both species of quassia have similar constituents. The alkaloids (0.25%) include canthin-6-one, carboline and 5-methoxycanthine-6-one. Q. amara contains the quassinoid quassimarin.1 Aroma threshold values: n/a Taste threshold values: n/a

Quassia Extract CAS No.: CoE No.:

68915-32-2 EEC No.: n/a EINECS No.:

332 272-809-9

FEMA No.: JECFA No.:

2971 n/a

NAS No.:

2971

Description: See above, Quassia. Consumption: Annual: 1900.00 lb Individual: 0.001610 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Quassia. JECFA: n/a Trade association guidelines: FEMA PADI: 11.937 mg IOFI: Natural Composition: The extract contains complex terpenoid compounds called quassinoids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 6.12 48.22 7.83

Max. 36.74 58.26 9.79

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 7.83 44.59 21.54

Max. 9.79 71.84 24.48

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

QUEBRACHO Botanical name: Aspidosperma quebrachoblanco Schlecht, or Scinopsis lorentzii (Griseb) Engl. (Quebrachia lorentzii Griseb.) Botanical family: Apocynaceae Other names: Aspidosperma Foreign names: Quebracho (Fr.), Quebracho (Ger.), Quebracho (Sp.), Quebraco (It.) Description: Quebracho, an evergreen tree 15 to 18 m (49 to 59 ft) tall, grows abundantly throughout South America (Argentina in particular). The Argentine variety is characterized by its bright-red bark, rich in tannin, used for dyeing. The part used is the bark (from either the trunk or branches). Quebracho is tonic, aromatic. Derivatives: Fluid extract, tincture, elixir (alcoholic extract). Crude white quebracho. 1 Kupchan et al. J. Org. Chem. 41, 3481, 1976.

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Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Bark and wood: category 5 (additional toxicological and/or chemical information is required) FDA: See below, Quebracho Bark Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include three crystalline alkaloids – aspidospermine, quebrachine and quebrachamine (chemically identical to yohimbine) – responsible for the tonic and antispasmodic physiological action. A. quebrachoblanco bark contains 0.3 to 1.5% alkaloids (aspidospermine 30%, quebrachine 10%, deacetylaspidospermine 5%, aspidospermatidine 3%, 1-methylaspidospermatidine 0.5%, quebrachimine and quebrachit). Leaves contain rhazinilam (lactam). Aroma threshold values: n/a Taste threshold values: n/a

Quebracho Bark Extract CAS No.: CoE No.:

977092-71-9 163

EEC No.: EINECS No.:

78 n/a

FEMA No.: JECFA No.:

2972 n/a

NAS No.:

2972

Description: See above, Quebracho. Consumption: Annual: <1.00 lb Individual: 0.002295 mg/kg/day Regulatory Status: CoE: Bark and wood: category 5 (additional toxicological and/or chemical information is required). Use levels in ppm: candy 29.8, baked goods 34.5, frozen dairy products 25, gelatin and puddings 24.89, nonalcoholic beverages 14.87, alcoholic beverages 14.97 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.760 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11.95 29.62 20.00

Max. 14.97 34.58 25.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 19.90 11.87 26.86

Max. 24.89 14.87 29.87

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

QUILLAJA Botanical name: Quillaja saponaria Molina Botanical family: Rosaceae Other names: Soapbark; Quillay bark; Panama bark; Quillai; Soap-tree bark, Quillaia Foreign names: Bois de Panama, Saponarie (Fr.), Seifenholz (Ger.), Quillaja (Sp.), Saponaria (It.) CAS No.: CoE No.:

977002-27-9 n/a

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EEC No.: EINECS No.:

391 n/a

FEMA No.: JECFA No.:

2973 n/a

NAS No.:

2973

Description: Quillaja is a slender, upright evergreen perennial tree growing to 30 to 45 ft tall with pendulous branchlets. The bright green oval leaves have slightly toothed margins. Cream-white star-shaped flowers appear at the ends of the branchlets during May and June and somewhat into summer. The fruit is a rosette of five leathery lobes that matures in fall. It has white flowers clustered in cymose inflorescences and numerous winged seeds. The generic name is derived from the Chilean word quillean, meaning to wash, from the use made of the bark. The part used is the bark. Quillaja has a bittersweet, aromatic flavor. Derivatives: Fluid extract and a tincture (20%) prepared from the fluid extract. Consumption: Annual: 64,333.33 lb Individual: 0.05451 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 16.057 mg IOFI: Natural Composition: The active principles contained in the bark are two saponins – quillaja saponin and quillaic acid, or quillaja sapogenin. Small amounts of saccharose, starches, calcium oxalate, vitamin C and a few other unidentified components are also present (Burdock, 1997). Quillaia contains about 10% saponins, which primarily include glycosids of quillaic acid. A saponin called QS-21 has been used as an adjuvant.1 The bark also contains tannin. Eight new triterpenoid saponins were isolated from a bark extract of Q. saponaria Molina. The saponins were characterized as phytolaccagenic acid, 22-β-hydroxy-quillaic acid, and echinocystic acid substituted with different oligosaccharides at C-3 and C-28. The O-4 of the fucosyl residue in the 28-O-oligosaccharide was substituted with either acetyl, (S)-2-methylbutanoyl, or (3S,4S)-3-hydroxy-4-methylhexanoyl groups.2 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 90.00 24.00 5.00

Max. 100.0 30.00 7.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 5.00 7.00 91.50 102.90 16.00 20.00

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

QUINCE Botanical name: Cydonia oblonga Miller. (C. vulgaris Pers.) Botanical family: Rosaceae Foreign names: Coing (Fr.), Quitte (Ger.), Codonyer (Sp.), Cotogno (It.) Description: The quince is a deciduous thornless shrub or small tree, 4 to 6 m (13 to 20 ft) high and 3 to 4.5 m (10 to 15 ft) spread, with crowded branches and a low crooked habit. Young branchlets are covered with a pale grayish wool. It bears pink or white solitary flowers and has alternate, ovate leaves tapering at one end and fruits resembling a large yellow apple. Each carpel bears many seeds covered by mucilage. The plant is native to central Asia. The parts used are the fruits and seeds. Quince has an agreeable, slightly acid flavor.

1 Kensil et al. J. Am. Vet. Med. Assoc. 199, 1423, 1991. 2 Guo and Kenne. Phytochemistry 55, 419, 2000.

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The hard, acid flesh of unripe fruits, harvested in October, is used in marmalades, jellies and preserves. The seeds from the ripe fruits yield quince-seed mucilage, used as a thickening agent in place of tragacanth gum. Derivatives: Decoction (5%), infusion (15% from seeds), fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Quince Seed Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The β-D-gentiobioside [β-D-glucopyranosyl(16)-β-D-glucopyranoside] of 3hydroxy-β-ionol has been isolated and characterized in quince (C. oblonga) fruit.1 Amygdalin, which hydrolyzes in the presence of emulsion to yield hydrogen cyanide, benzaldehyde and glucose, has been reported among various other constituents (Burdock, 1997). The average nutritional composition of quince fruit (per 100 g) is: water 83.8%, protein 0.4 g, fat 0.1 g, carbohydrate 15.3 g, calcium 11 mg, phosphorus 17 mg, potassium 197 mg, vitamin A 40 IU, vitamin B1 (thiamin) 0.02 mg, vitamin B2 (riboflavin) 0.03 mg, vitamin C 15 to 20 mg, iron 0.7 mg and sodium 4 mg. Aroma threshold values: n/a Taste threshold values: n/a

Quince Seed Extract CAS No.: CoE No.:

977018-25-9 n/a

EEC No.: EINECS No.:

167 n/a

FEMA No.: JECFA No.:

2974 n/a

Description: See above, Quince. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.40 FDA (other): See above, Quince. JECFA: n/a Trade association guidelines: FEMA PADI: 0.070 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 0.50 0.04

Max. 1.00 20.00

NAS No.:

2974

Individual: n/a

IOFI: Natural

Food Category Nonalcoholic beverages

Usual 0.006

Max. 40.00

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

QUININE Synonyms: (8α9R)-6’-Methoxycinchonan-9-ol CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a 205-003-2

1 Winterhalter et al. Phytochemistry 30, 3021, 1991.

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FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Quinine is odorless but has an intense, bitter taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.575. Use limits 83 ppm FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

Individual: n/a

IOFI: n/a

C20H24N2O2·3H2O/324.43 (anhydrous); 378.47 (hydrous, 3 moles H2O) Specifications: See below, Quinine Hydrochloride Reported uses (ppm): n/a Synthesis: By reaction from cinchona bark (Cinchona officinalis), where it is present at approximately 8%. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Cinchona officinalis.

QUININE BISULFATE Synonyms: Cinchonan-9-ol, 6'-methoxy-, (8alpha,9R)-, sulfate (1:1) (salt) (9CI); 8alpha,9R-6'-Methoxycinchonan-9-ol, sulfate (1:1) salt; Quinine bisulfate; Quinine hydrogen sulphate CAS No.: CoE No.:

549-56-4 n/a

EEC No.: EINECS No.:

716 208-970-9

FEMA No.: JECFA No.:

2975 n/a

NAS No.:

2975

Description: Quinine bisulfate has no odor but has a bitter taste. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 30.810 mg IOFI: n/a Empirical Formula/MW:

C20H24N2O2·2H2SO4 /524.61

Specifications: (Burdock, 1997) Appearance

White crystalline powder, turns brown on exposure to air

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Solubility

10% in water; 4% in alcohol; 6% in glycerin

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

Usual 100.00 110.00 110.00

Max. 110.00 110.00 110.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 110.00 110.00 65.10 65.34 110.00 110.00

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

QUININE HYDROCHLORIDE Synonyms: Quinine chloride; Chinimetten; Cinchonan-9-ol, 6'-methoxy-, monohydrochloride, (8-alpha,9R)- (9CI); Cinchonan-9-ol, 6'-methoxy-, monohydrochloride, dihydrate, (8alpha,9R)-; (8alpha,9R)-6'-Methoxycinchonan-9-ol monohydrochloride; Quinine hydrochloride; Quinine, monohydrochloride; Quinine muriate CAS No.: CoE No.:

130-89-2 n/a

EEC No.: EINECS No.:

715 205-001-1

FEMA No.: JECFA No.:

2976 n/a

NAS No.:

2976

Description: Quinine hydrochloride is odorless, has an intensely bitter taste and effloresces when exposed to warm air. Its solutions are neutral or alkaline to litmus. Consumption: Annual: 10,333.33 lb Individual: 0.008757 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1993). Current use level of up to 100 mg/L (as quinine base) in soft drinks, not of toxicological concern (1993) Trade association guidelines: FEMA PADI: 28.167 mg IOFI: n/a Empirical Formula/MW:

C20H24N2O2 · HCl + 2H2O/360.88

Specifications: (FCC, 1996) Appearance

White, silky, glistering needles

Assay

Not less than 99% and not more than 101.5% of C20H24N2O2 · HCl calculated on the dried basis

Barium

Passes test

Other cinchona alkaloids Readily carbonizable substances Residue on ignition

Passes test Passes test Not more than 0.15%

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Chloroformalcohol insoluble substances

One g dissolves in 16 ml water, in 1 ml alcohol, in Solubility about 7 ml glycerin and in about 1 ml of chloroform; very slightly soluble in ether Between –247 and 252°C at Specific rotation [α]25°/D Sulfate Not more than 0.05%

Passes test

Heavy metals Not more than 10 mg/kg (as Pb) Loss on drying Not more than 10%

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 50.50 110.00 110.00

Max. 65.00 15.092 110.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 110.00 110.00 55.15 93.11 110.00 110.00

Synthesis: Manufacture of quinine by extraction from Cinchona bark and subsequent purification and synthesis to quinine hydrochloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUININE SULFATE Synonyms: Cinchonan-9-ol, 6'-methoxy-, (8alpha,9R)-, sulfate (2:1) (salt), dihydrate; Coco-Quinine; Quinamm; Quine; Quinine sulfate; Quinine sulfate (2:1) (salt) dihydrate CAS No.: CoE No.:

6119-70-6 n/a

EEC No.: EINECS No.:

717 n/a

FEMA No.: JECFA No.:

2977 n/a

NAS No.:

2977

Description: Quinine sulfate is odorless and has a persistent, very bitter taste. It darkens on exposure to light. Its saturated solution is neutral or alkaline to litmus. Consumption: Annual: 416.67 lb Individual: 0.0003531 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (1993). Current use level of up to 100 mg/L (as quinine base) in soft drinks, not of toxicological concern (1993) Trade association guidelines: FEMA PADI: 28.418 mg IOFI: n/a Empirical Formula/MW:

(C20H24N2O2)2 H2SO4 + 7H2O/782.95

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Specifications: (FCC, 1996) Fine, white needle-like crystals, usually lusterless, making a light and readily compressible mass Not less than 99% and not more than 101% of C20H24N2O2 · H2SO4, calculated on the dried basis

Appearance

Assay

Other cinchona alkaloids

Passes test

Readily carbonizable substances

Passes test

Chloroform-alcohol Passes test insoluble substances Heavy metals Not more than 10 mg/kg (as Pb)

Residue on ignition Specific rotation

Loss on drying

Solubility

Not more than 5%

Not more than 0.05% Between –240 and 244°C at [α]25°/D One g dissolves in 500 ml water, in 120 ml alcohol at 25°C, in about 35 ml of water at 100°C, and in about 10 ml of alcohol at 80°C; slightly soluble in chloroform and ether; freely soluble in 2 volumes of chloroform and one volume of alcohol

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

Usual 100.00 110.00 110.00

Max. 120.00 110.00 110.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 110.00 110.00 42.10 53.70 110.00 110.00

Synthesis: Manufacture of quinine by extraction from cinchona bark and subsequent purification and synthesis to quinine sulphate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

QUINOLINE Synonyms: 1-Benzazine; Benzo(b)pyridine; 2,3-Benzopyridine; Chinoleine; Leucoline; 1Azanaphthalene; 1-Benzine; Benzopyridine; Chinoline; Leucol; Leukol; Quinolin; Quinoline (8CI)(9CI) CAS No.: CoE No.:

91-22-5 n/a

EEC No.: EINECS No.:

n/a 202-051-6

FEMA No.: JECFA No.:

3470 n/a

NAS No.:

3470

Description: Quinoline has a heavy, penetrating and nauseating, yet sweet odor of good tenacity. Consumption: Annual: <1.00 lb Individual: <0.000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0-10 (1984) (Quinoline Yellow-food coloring)

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Trade association guidelines: FEMA PADI: 0.540 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H7N/129.16 Specifications: (Burdock, 1997) Appearance

Colorless, hygroscopic liquid; darkens upon storage

Refractive index

Assay

≥99%

Solubility

Boiling point Melting point

238°C; 114°C at 17 mmHg –15°C

Specific gravity

1.6268 at 20°C Insoluble/slightly soluble in water, soluble in fat 1.10; 1.0.929 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding Meat products

Usual 2.00 1.50 1.50 1.50

Max. 3.00 2.50 2.50 2.50

Food Category Nonalcoholic beverages Soft candy Soups

Usual 0.50 2.00 0.50

Max. 1.00 3.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 710 ppb Taste threshold values: Taste characteristics at 2 to 10 ppm: Earthy, musty, nutty, coumarinic with a chemical nuance. Natural occurrence: Reported found in cocoa, black tea, and Scotch, Japanese and Finnish whiskey, Burley tobacco, coffee, cooked rice and dried bonito.

RASPBERRY Botanical name: Rubus idaeus L. Botanical family: Rosaceae Foreign names: Framboise (Fr.), Himbeere (Ger.), Frambueso (Sp.), Lampone (It.) Description: Rubus idaeus is a shrub approximately 1 to 2 m (3 to 5 ft) high; it grows wild in the underwoods or is cultivated in Europe, Asia and North America. The plant has short, stoloniferous rhizomes, erect stems, alternate branches, alternate leaves, white flowers and pendulous fruits that are red when ripe (August). The cultivated variety ripens a few months earlier. Raspberry has a sweet-sour flavor. Fermentation of the fresh juice yields raspberry wine. Usually synthetic flavors are added to the concentrated juices to improve yields. The berries are the parts mostly used, although the dried leaves are sometimes used in herbal tea. Derivatives: Juice, concentrated (six- to eightfold) juice and distillate (50 and 75% alcohol content). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

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Composition: Main constituents include ketones with a violet-like odor (irones), alcohols and carbonyl compounds. More than 40 constituents have been identified in raspberry aroma (Burdock, 1997). The principle components isolated from the leaves are hydrolizable tannins. Over 70 compounds were identified in the aroma concentrates of the hybrids between raspberry (R. idaeus, L.) and arctic bramble (R. arciticus, L.). The major components included acetic and hexanoic acids, trans 3-penten-1-ol, 2-heptanol, 3-methyl-2-buten-1-ol, benzyl alcohol and linalool. 2,5-Dimethyl-4-methoxy-2,3-dihydro-3-furanone together with α- and β-ionones, characteristic compounds of arctic bramble and raspberry, respectively, were found in the hybrids in much lower concentrations than in the parent berries.1 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1% with 55% sugar: Sweet, fruity, seedy berry with ripe jammy nuances.

RESORCINOL Synonyms: 1,3-Benzenediol; m-Dihydroxybenzene; Benzene, m-dihydroxy-; Benzene, 1,3dihydroxy-; m-Benzenediol; 1,3-Benzenediol (9CI); C.I. Developer 4; C.I. Oxidation Base 31; C.I. 76505; m-Dihydroxybenzene; 1,3-Dihydroxybenzene; Dihydroxybenzol; m-Dioxybenzene; m-Hydroquinone; 3-Hydroxycyclohexadien-1-one; m-Hydroxyphenol; 3-Hydroxyphenol; Koppers Resorcinol; Pelagol RS; Phenol, m-hydroxy-; Resorcin; Resorcine; Resorcine, technical; Resorcinol (8CI); alpha-Resorcinol CAS No.: CoE No.:

108-46-3 n/a

EEC No.: EINECS No.:

n/a 203-585-2

FEMA No.: JECFA No.:

3589 712

NAS No.:

3589

Description: Resorcinol is odorless. Consumption: Annual: <1.00 lb Individual: 0.000000877 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 74.1255 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.927 mg IOFI: n/a Empirical Formula/MW: C6H6O2/110.11 Specifications: (JECFA, 2000) Appearance

White needle-like crystals

Melting point

Assay

98.0% (min)

Solubility

Boiling point

2779-281°C

109°C Soluble in water; moderately soluble in alcohol

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

Usual 5.00 1.00

Max. 15.00 5.00

Food Category Seasonings, flavors Snack foods

Usual 3.00 3.00

Max. 10.00 10.00

(Part 1 of 2) 1 Pyysalo et al. Z. Lebensm. Unters. Forsch. 162, 263, 1976.

©2002 CRC Press LLC

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

Usual 1.00 2.00

Max. 5.00 3.00

Food Category Soups

Usual 2.00

Max. 5.00

(Part 2 of 2) Synthesis: n/a Aroma threshold values: Detection: 6 to 40 ppm Taste threshold values: n/a Natural occurrence: Reported found in roasted barley, cane molasses, beer, red wine, white wine, special wine and coffee.

L-RHAMNOSE Synonyms: 6-Deoxy-L-mannose; Isodulcit; L-Mannomethylose; L-Mannose, 6-deoxy-; 6-Deoxymannose; Isodulcitol; Locaose; L-Mannopyranose, 6-deoxy-; Mannose, 6-deoxy-; L-Mannose, 6-deoxy- (9CI); 6-Deoxy-L-mannose; Rhamnopyranose; L-Rhamnopyranose; Rhamnopyranose, L- (8CI); Rhamnose; L-Rhamnose; L(+)-Rhamnose CAS No.: CoE No.:

3615-41-6 n/a

EEC No.: EINECS No.:

n/a 222-793-4

FEMA No.: JECFA No.:

3730 n/a

NAS No.:

3730

Description: L-Rhamnose has no odor, but has a very sweet taste. Consumption: Annual: 2250.00 lb Individual: 0.001906 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 51.184 mg IOFI: n/a Empirical Formula/MW: C6H12O5/164.16 Specifications: (Burdock, 1997) Appearance Assay Melting point

Crystalline, holodedric rods ≥99% as monohydrate 82-92°C (α-form)

Optical rotation Solubility Specific gravity

αD –7.7 at 20°C Soluble in water; insoluble in fat 1.4708 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Instant coffee, tea Meat products

Usual 200.00 10.00 10.00 1.00 20.00

Max. 500.00 100.00 100.00 10.00 50.00

Food Category Milk products Nonalcoholic beverages Snack foods Soft candy Sugar substitutes

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

©2002 CRC Press LLC

Usual Max. 2.00 50.00 200.00 500.00 10.00 100.00 200.00 500.00 1.00 10.00

RHATANY Botanical name: Krameria triandra Ruiz & Pav. (Peruvian rhatany) or K. argentia Mart. (Brazalian or Para rhatany) Botanical family: Leguminosae Other names: Krameria; Ratanya Foreign names: Ratania (Fr.), Ratanhia (Ger.), Raiz para los dientes (Sp.), Ratania (It.) Description: Rhatany is the reddish-brown, bitter-tasting root of Krameria triandra, an undershrub native to the Andean region of South America. The shrub has voluminous roots and several erect or prostrate, very thin 1 m (39 in.) long stems. The stems initially are hirsute, turning glabrous with age. The small, sessile, lanceolate leaves are covered by coarse, silver-white hairs with hairy, externally green, internally red flowers in the axilla of the uppermost leaves. The plant grows in the Andes region of Bolivia, Colombia, Peru and Brazil. The part used is the roots. Rhatany is bitter, astringent. Derivatives: Fluid extract, soft water-alcohol extract, dried aqueous extract and a tincture (20%). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Rhatany Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include tannins and krameriatannic acid. The phytochemicals reported from rhatany include d-catechin, dl-catechin, epicatechin, gambir-catechin, geoffroyine, gum, N-methyl-tyrosine, phlobaphene, phloroglucin, proanthocyanidins, procyanidins, propelargonidin, protocatechuic-acid, ratanine, rhatany-tannic-acid, tannin and wax. Oligomeric proanthocyanidins were isolated from rhatany root consisted of 2 to 14 flavanol units with mainly 2,3-cis configuration and with a propelagonidin/procyanidin ratio of 65:35. The predominant interflavan linkage was [4,8]. [4,6]-Bonds were present in the higher oligomers, presumably forming branched chain units. The astringency of the drug was mainly due to proanthocyanidins with degrees of polymerization from 5 to 10, and these were also the astringent compounds of rhatany tea and tincture.1 Aroma threshold values: n/a Taste threshold values: n/a

Rhatany Extract CAS No.: CoE No.:

977023-63-4 n/a

EEC No.: EINECS No.:

Description: See above, Rhatany. Consumption: Annual: 166.66 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Rhatany. JECFA: n/a 1 Scholz and Rimpler. Planta Med. 55, 379, 1989.

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253 n/a

FEMA No.: JECFA No.:

2979 n/a

NAS No.:

2979

Individual: 0.0001412 mg/kg/day

Trade association guidelines: FEMA PADI: 9.168 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 5.07 51.23 25.65 1.38

Max. 9.44 72.71 38.20 2.85

IOFI: Natural

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 3.24 10.69 30.41

Max. 5.21 13.29 45.95

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

RHODINOL Synonyms: l-Citronellol; (3,7-Dimethyl-6-octen-1-ol); 3,7-Dimethyl-7-octen-1-ol; alphaCitronellol; 2,6-Dimethyl-1-octen-8-ol; 3,7-Dimethyloct-7-en-1-ol; 7-Octen-1-ol, 3,7-dimethyl- (8CI)(9CI); Rhodinol CAS No.: CoE No.:

6812-78-8 [141-25-3] n/a

EEC No.:

76

FEMA No.:

2980

EINECS No.:

205-473-9

JECFA No.:

n/a

NAS No.:

2980

Description: Rhodinol has a very pleasant, rose-like odor. Consumption: Annual: 128.33 lb Individual: 0.0001087 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.208 mg IOFI: Nature Identical Empirical Formula/MW: C10H20O/156.26 Specifications: (FCC, 1996) Angular rotation Between –4° and –9°

Refractive index

Appearance

Solubility

Assay Esters

Colorless liquid 82.0% (min) of total alcohol as C10H20O 1.0% as citronelly acetate

Specific gravity

1.463-1.473 One ml is soluble in 1.2 ml 70% alcohol; soluble in most fixed oils and in propylene glycol; insoluble in glycerin 0.860-0.880

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

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Usual 1.72 5.99 26.97 2.23

Max. 3.55 7.96 31.00 3.81

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 2.57 10.32 1.75 4.65

Max. 3.90 10.32 2.84 6.26

Synthesis: By fractional distillation of Reunion geranium oil. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Waxy, floral, rose, green and sweet with a citrus nuance. Natural occurrence: Reported found in geranium oil.

RHODINYL ACETATE Synonyms: alpha-Citronellyl acetate; 3,7-Dimethyl-7-octen-1-ol acetate; 3,7-Dimethyl-7octen-1-yl acetate; 7-Octen-1-ol, 3,7-dimethyl-, acetate (8CI)(9CI); Rhodinol acetate; Rhodinyl acetate CAS No.: CoE No.:

141-11-7 n/a

EEC No.: EINECS No.:

223 205-458-7

FEMA No.: JECFA No.:

2981 60

NAS No.:

2981

Description: Rhodinyl acetate has a characteristic fresh, rose-like odor. It has an analogous taste on dilution, bitter when concentrated. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.457 mg IOFI: Artificial Empirical Formula/MW: C12H22O2/198.30 Specifications: (FCC, 1996) Acid value 1.0 (max) Angular rotation Between –2° and –6°

Boiling point Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay

87.0% (min) of total esters as C12H22O2

Specific gravity

220°C 1.450-1.458 One ml is soluble in 2 ml 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water 0.895-0.908

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

Usual 0.75 8.97 1.54

Max. 1.08 10.76 2.77

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Synthesis: By acetylation of rhodinol from geranium oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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Usual 1.72 1.12 4.97

Max. 2.96 2.10 6.83

RHODINYL BUTYRATE Synonyms: Citronellyl butyrate; Butanoic acid, 3,7-dimethyl-7-octenyl ester (9CI); 3,7Dimethyl-7-octenyl butanoate; Rhodinyl butyrate CAS No.: CoE No.:

141-15-1 n/a

EEC No.: EINECS No.:

284 205-462-9

FEMA No.: JECFA No.:

2982 68

NAS No.:

2982

Description: Rhodinyl butyrate has a fruity, sweet odor similar to rose with a sweet taste reminiscent of blackberry. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.996 mg IOFI: Nature Identical Empirical Formula/MW: C14H26O2/226.36 Specifications: (JECFA, 1997) Acid value

1.0 (max)

Appearance

Colorless to yellowish or greenish liquid

Assay Boiling point

90.0% (min) 137°C

Refractive index 1.446-1.4560 One ml is soluble in 8 ml 80% alcoSolubility hol; 1 ml is soluble in 1 ml 90% alcohol Specific gravity 0.880-0.895

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

Usual 0.68 4.43 27.30 1.37

Max. 1.83 7.32 51.10 2.57

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.63 0.46 2.30

Max. 1.07 0.77 4.27

Synthesis: By esterification of rhodinol, as for geraniol and linalool. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in geranium essential oil.

RHODINYL FORMATE Synonyms: Citronellyl formate; 3,7-Dimethyl-7-octen-1-ol formate; 7-Octen-1-ol, 3,7-dimethyl-, formate (8CI)(9CI); Rhodinyl formate CAS No.: CoE No.:

141-09-3 n/a

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EEC No.: EINECS No.:

346 205-456-6

FEMA No.: JECFA No.:

2984 56

NAS No.:

2984

Description: Rhodinyl formate has a rose-like, leafy odor with a bittersweet taste suggestive of cherry. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.725 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.26 Specifications: (FCC, 1996) Acid value

2.0 (max)

Boiling point

220°C One ml is soluble in 2 ml 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water

Appearance

Colorless to slightly yellow

Solubility

Assay

85.0% (min) of total esters as C11H20O2

Specific gravity 0.901-0.908

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

Usual 0.91 3.92 1.13

Max. 1.83 5.88 2.26

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.94 0.87 3.26

Max. 1.95 1.21 4.51

Synthesis: By treating rhodinol with formic acid; the rhodinol is extracted from geranium essential oil; its composition is dependent on the geraniol-citronellol ratio existing in the rhodinol used for esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Geranyl and citronellyl formate have been found in geranium essential oil; rhodinyl formate as such has not been reported found in nature.

RHODINYL ISOBUTYRATE Synonyms: Citronellyl isobutyrate; 3,7-Dimethyloct-7-enyl isobutyrate; Propanoic acid, 2methyl-, 3,7-dimethyl-7-octenyl ester (9CI); Rhodinyl isobutyrate CAS No.: CoE No.:

138-23-8 n/a

EEC No.: EINECS No.:

297 205-318-5

FEMA No.: JECFA No.:

2983 74

NAS No.:

2983

Description: Rhodinyl isobutyrate has a fruity, sweet, floral odor with a fruity, floral, pineapple-like flavor, intensely sweet. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.594 mg Empirical Formula/MW:

IOFI: n/a

C14H26O2/226.26 Specifications: (JECFA, 1997) Appearance Colorless to pale-yellow oily liquid Assay

85.0% (min)

Boiling point 260°C

Refractive index 1.488-1.453 Soluble in alcohol; insoluble Solubility in water Specific gravity 0.881-0.891

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

Usual 0.97 2.98 1.56

Max. 1.85 5.03 2.91

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.06 0.75 2.48

Max. 2.79 1.59 4.37

Synthesis: From rhodinol and isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL ISOVALERATE Synonyms: Citronellyl isovalerate; Rhodinyl-β-methylbutyrate; Butanoic acid, 3-methyl-, 3,7-dimethyl-7-octenyl ester, (S)-(9CI); (S)-3,7-Dimethyloct-7-enyl isovalerate; Rhodinyl isovalerate CAS No.: CoE No.:

7778-96-3 n/a

EEC No.: EINECS No.:

460 231-919-7

FEMA No.: JECFA No.:

2987 77

NAS No.:

2987

Description: Rhodnyl isovalerate has a lasting, deep, sensual, red rose-like fragrance and bittersweet flavor reminiscent of cherry. Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1997)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.010 mg Empirical Formula/MW:

IOFI: Artificial

C15H28O2/240.38 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Solubility

Boiling point 270°C Refractive index 1.447

Specific gravity

Soluble in alcohol; practically insoluble in water 0.8829

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

Usual 1.54 5.17 2.18

Max. 2.51 7.19 3.52

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.58 1.30 4.68

Max. 2.61 2.23 6.63

Synthesis: Prepared from rhodinol and isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHODINYL PHENYLACETATE Synonyms: Citronellyl phenylacetate; Rhodinyl α-toluate; Acetic acid, phenyl-, 3,7-dimethyl-7-octenyl ester (8CI); Benzeneacetic acid, 3,7-dimethyl-7-octenyl ester, (S)- (9CI); (S)-3,7-Dimethyloct-7-enyl phenylacetate; 3,7-Dimethyl-7-octenyl phenylacetate; Phenylacetic acid 3,7-dimethyl-7-octenyl ester; Rhodinyl alpha-toluate; Rhodinyl phenylacetate CAS No.: CoE No.:

10486-14-3 EEC No.: n/a EINECS No.:

2163 234-003-5

FEMA No.: JECFA No.:

2985 n/a

NAS No.:

2985

Description: Rhodinyl phenylacetate has an odor reminiscent of rose absolute with a honeylike undertone. It has a very sweet, rose-honey taste. Consumption: Annual: <1.00 lb Individual: 0.0000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.568 mg IOFI: Artificial Empirical Formula/MW: C18H26O2/274.26

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Specifications: (Burdock, 1997) Acid value Appearance Assay

1.0 (max) Colorless to very pale-yellowgreenish liquid

Flash point

92-95% (min)

Solubility

Boiling point Approx. 340°C

>100°C

Refractive index 1.5000-1.5040 at 20°C

Specific gravity

1:3 in 90% alcohol; insoluble in alcohol 0.965-0.972 at 25°/25°C

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

Usual 0.71 2.92 0.98

Max. 1.48 4.83 1.92

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.68 0.87 2.57

Max. 1.46 1.26 4.21

Synthesis: By esterification of rhodinol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Waxy and floral with powdery nuances. Natural occurrence: Not reported found in nature.

RHODINYL PROPIONATE Synonyms: Citronellyl propionate; 7-Octen-1-ol, 3,7-dimethyl-, propionate; Rhodinyl propionate CAS No.: CoE No.:

105-89-5 n/a

EEC No.: EINECS No.:

422 203-343-6

FEMA No.: JECFA No.:

2986 64

NAS No.:

2986

Description: Rhodinyl propionate has a sweet odor reminiscent of rose and geranium with a verbena-like undertone. It has a rich, sweet flavor. Consumption: Annual: <1.00 lb Individual: 0.0000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.691 mg IOFI: Artificial Empirical Formula/MW: C13H24O2/212.26 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Boiling point 255°C Refractive index 1.46

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Solubility Specific gravity

Soluble in alcohol; practically insoluble in water 0.910

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

Usual 1.17 3.34 1.94

Max. 2.09 4.85 3.20

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.06 1.02 3.04

Max. 2.11 1.82 4.69

Synthesis: From rhodinol and propionic acid (or anhydride) Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

RHUBARB (GARDEN ROOT) Botanical name: Rheum officinale Baill., R. palmatum L. and other species or hybrids of Rheum grown in China (rhubarb root); R. rhaponticum L. (rhubarb garden root) Botanical family: Polygonaceae Foreign names: Rabarbaro (It.) CAS No.: CoE No.:

977035-94-1 n/a

EEC No.: EINECS No.:

397 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6140

Description: R. palmatum, or Chinese rhubarb, is a large, herbaceous, perennial plant with thick rhizomes that branch out after the first 2 to 3 years of growth. Its radical leaves split when the plant is 2 years old. R. palmatum grows in Tibet and western China, especially in high-altitude areas with dry climate. R. officinale differs from R. palmatum in that the leaves are divided in large, indented lobes; the bark is not red-dotted as that of R. palmatum, and the inflorescence is enlarged at the top. The plant flowers after 3 years and forms a flower-bearing stalk up to 2 to 3 m (7 to 10 ft) in height, with a long ear consisting of small, white-yellowish flowers (May to June). It grows in the high-altitude areas of Tibet and China. R. rhaponticum is a perennial, herbaceous plant growing up to 1 to 2 m (3 to 7 ft) in height. It has a thick rhizome, erect stalk, numerous leaves and white-yellowish flowers in a terminal cluster. It is native to central Asia and extensively cultivated in Europe. The parts used are the skinned rhizomes and roots of R. rhaponticum. The dried product has various appearances, depending on the origin of the plant. Chinese rhubarb is classified by shape – flat, derived from large, cylindrical rhizomes split in the middle, or round. The rhizome is heavy, hard, orange-yellow or reddish-gray, exhibiting irregular, granular fractures. The characteristic star-shaped nodules, not present in the roots, are apparent. The Chinese rhubarb rhizome exhibits a radius larger than that of R. rhaponticum. Two varieties may also be differentiated by the harsher odor of R. rhaponticurn as compared to Chinese rhubarb. Under Wood's fluorescent light, the reddish-brown color of Chinese rhubarb remains unaltered, whereas that of R. rhaponticum changes from violet to blue on addition of ammonia. Rhubarb has a bitter-tonic flavor. Derivatives: Fluid extract (tannin-free or not), soft aqueous extract, dried aqueous extract, dried alcohol-water extract and tincture (20% in 65 to 70% ethanol). Consumption: Annual: 198,333.33 lb Individual: 0.1680 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Composition: Chinese rhubarb contains from 2.5 to 4.5% anthracene compounds both in the reduced and oxidized state (free or bound as glucosides). It contains chrysophanic acid, rhabarberone, alizarin, cinnamic and gallic acids and tannins. A main constituent is also calcium oxalate. The content in anthracene compounds of R. rhaponticurn is 1.9 to 2.5%. This variety also contains rhaponticin. Tyrosinase inhibitory activity-guided fractionation and chemical analysis of acetone extract of the rhizomes led to the isolation of two potent compounds, 3,4',5-trihydroxystilbene-4'-O-β-D-(2"-O-galloyl)glucopyranoside and 3,4',5-trihydroxystilbene-4'-O-β-D-(6"-O-galloyl)glucopyranoside. These compounds showed a competitive inhibition against tyrosinase and also inhibit melanin biosynthesis.1 Hydroxyanthraquinones from R. officinale Baill (Dahuang) have also been isolated.2 Aroma threshold values: n/a Taste threshold values: n/a

Rhubarb Root CAS No.: CoE No.:

977039-94-3 n/a

EEC No.: EINECS No.:

396 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6141

Description: The method of curing or preparing Asiatic rhubarb for the market varies somewhat in different localities. In China it is as follows: The roots are dug up, cleansed, cut in pieces and dried on stone tables, and heated beneath by fire. During the process, the roots are frequently turned. They are afterward pierced, strung upon cords and further dried in the sun. Rhubarb has a somewhat peculiar, aromatic odor, bitter, somewhat astringent taste. When chewed, rhubarb feels gritty between the teeth and imparts a yellow color to the saliva. Also see above, Rhubarb (Garden root). Consumption: Annual: 1800.00 lb Individual: 0.001525 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Rhubarb JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a D-RIBOSE

Synonyms: D-Ribo-2,3,4,5-tetrahydroxyvaleraldehyde CAS No.: CoE No.:

50-69-1 n/a

EEC No.: EINECS No.:

n/a 200-059-4

FEMA No.: JECFA No.:

3793 n/a

NAS No.:

n/a

Description: D-Ribose is a carbohydrate, or sugar, used by all living cells and is an essential component in living organisms for energy production. It has a sweet taste. Consumption: Annual: 70.00 lb Individual: 0.001666 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a 1 Iida et al. Planta Med. 61, 425, 1995. 2 Yang et al. J. Chromatogr. A 858, 103, 1999.

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

IOFI: n/a

C5H10O5/150.13 Specifications: Appearance Assay

White powder 99% (min)

Heavy metals (as Pb) Not more than 10 mg/kg Solubility Soluble in water

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

Usual 200.00 500.00 500.00 500.00

Max. 1000.00 1000.00 1000.00 1000.00

Food Category Poultry Snack foods Soups

Usual 500.00 200.00 500.00

Max. 1000.00 1000.00 1000.00

Synthesis: By fermentation technology. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled crab, hen egg, catfish, whitefish, haddock, stored beef, stored veal, milk, apple sauce, potato, rapeseed, roasted coffee, fresh coffee and shrimp.

ROSE Botanical name: Rosa damascena Mill., R. alba L., R. centifolia L., R. gallica L. and varities of these species Botanical family: Rosaceae Foreign names: Rose (Fr.), Rose (Ger.), Rosa (Sp.), Rosa (It.) Description: Rose grows as a plant, shrub, bush, or thicket. The flowers exhibit a five-petal calyx and a multiple five-petal corolla. Like the corolla, the seeds are inserted in the calyx. The plant is of Asiatic origin. Countries where rose is extensively cultivated for extractive purposes include Bulgaria, Turkey, Morocco, France and Italy. The parts used are the flowers, buds, leaves and fruit (hips). Rose has a deep, warm, rich rose odor with a slightly bitter, sharp flavor at high concentrations; pleasant on dilution. The fragrance of the rose flower, captured by extraction, is one of the most valuable flavor and fragrance products used. The most common aroma concentrates of rose are rose oil and rose water, derived from steam distillation; and rose concrete and rose absolute from solvent extraction. Of these, rose oil and rose concrete are produced in the largest quantities. The choice of rose derivatives for flavor application is often determined by the feasibility of introducing water-soluble β-phenethyl alcohol into the flavor complex. This component is present in large quantities in the extracts: it is almost absent in distillates and may, therefore, have a significant effect on the resulting aroma.

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Derivatives: Rose absolute, concrete, leaf absolute, rose oil Moroccan (an essential oil) and rose otto (the Bulgarian essential oil). Also distillation water, fluid extract and tincture (20% in 30 to 40% ethanol and 15% in 60% ethanol). Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of rose derivatives include linalool, β-phenethyl alcohol, l-citronellol, nerol, geraniol, eugenol, aldehydes, esters and stearopten (paraffins). Aroma threshold values: n/a Taste threshold values: n/a

Rose Absolute CAS No.: CoE No.:

977091-93-2 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

2988 n/a

NAS No.:

2988

Description: Rose absolute is prepared from the concrete by extraction with alcohol. The absolute has a typical rose odor. The phenylethyl alcohol content of its volatile portion is 60 to 70%. Typically, solvent extraction yields about 10 times that obtained by steam distillation, in the order of 0.1 to 0.2% (1 to 2 ml concrete/kg flowers). Phenyl-ethyl alcohol is a major oil component, but because of its solubility in water it is usually lost in the distillation water unless collected as rose water. This alcohol is, however, present in the absolute extracted by solvent. Also see above, Rose. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Rose JECFA: n/a Trade association guidelines: FEMA PADI: 0.268 mg IOFI: Natural Physical-chemical characteristics: Rose absolute is a reddish liquid. The physical-chemical constants of extracts and distillates are strongly dependent on the type of material used for extraction. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.57 1.01 96.71 0.78

Max. 1.13 1.86 157.70 1.67

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.50 1.64 0.53 0.83

Max. 1.47 1.64 0.71 1.56

Composition: The anti-viral activities of nine compounds isolated from the methanol extract were compared. The tetrahydroxyflavanone (kaempferol, 1) was effective in reducing the maturation of infectious progeny virus apparently due to selective inhibition of the viral protease. On the other hand, the pentahydroxyflavone (quercetin, 2) and two 3-substituted derivatives of kaempferol appeared to inhibit HIV-infection by preventing binding of gp120 to

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CD4. 2-Phenylethanol-O-(6-O-galloyl)-beta-D-glucopyranoside 8 interacted irreversibly with gp120 and neutralized virus infectivity.1 Aroma threshold values: n/a Taste threshold values: n/a

Rose Bud CAS No.: CoE No.:

977029-67-6 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Rose. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Rose. JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6212

Individual: n/a

IOFI: Natural

Rose, Bulgarian, True Otto Oil Other names: Attar rose; Attar of rose; Concrete rose Bulgarian; Concrete rose exotique; Concrete rose morocco; Concrete rose Turkish; Essence of rose; Integral rose; Oil of rose blossom; Oil of rose Bulgarian; Oils, rose; Otto of rose; Otto rose; Rose absolute; Rose absolute, damascena; Rose blossom oil; Rose centifolia oil, Rose concrete, Rose damascena absolute; Rose damascena oil; Rose de grasse; Rose de mai; Rose de mai oil; Rose leaf oil; Rose oil; Rose oil Bulgarian; Rose oil, damascena; Rose otto; Rose otto Turkish extra; Rosenol; Rosewood oil; Stearoptenes, rose; Turkish rose otto CAS No.: CoE No.:

8007-01-0 n/a

EEC No.: EINECS No.:

405 n/a

FEMA No.: JECFA No.:

2989 n/a

NAS No.:

2989

Description: In general, Rose Bulgarian true otto oil (from R. damascena Mill.) is steam distilled from the flowers, but this requires a high degree of skill. The distillation waters usually are redistilled and this is combined with the original distillate. It has characteristic odor and taste of rose. Consumption: Annual: 108.33 lb Individual: 0.0000918 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.105 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Heavy metals (as Pb)

Between –1° and –4° Passes test

Solubility

Passes test Between 0.848 and Specific gravity 0.863 at 30°/15°

(Part 1 of 2) 1 Mahmood et al. Biochem. Biophys. Res. Commun. 229, 73, 1996.

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Specifications: (FCC, 1996) (Continued) Refractive index

Between 1.457 and 1.463 at 30°C

(Part 2 of 2) Physical-chemical characteristics: Rose otto oil is a pale-yellow or olive-yellow liquid that precipitates colorless crystals of stearopten at temperatures below 21°C; the liquid supernate is known as the elaeopten. Bulgarian rose otto has different physical-chemical constants depending on the growing site. Essential oil composition: Although rose oil is a very complicated mixture of over 100 different components, the major compound recovered from the blossom is phenylethyl alcohol. The other main components are the rose alcohols geraniol, citronellol and nerol. Several other components are present in very small amounts, but are very important for the overall quality of the oil. For example, the compound damascenone, an important odor constituent, is present in a relatively minor amount. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.36 0.36 4.05 0.27

Max. 1.05 1.02 6.82 0.89

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.28 10.39 0.20 0.54

Max. 0.98 81.43 0.38 1.29

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Floral, sweet, rose, fruity and perfume.

Rose Flowers CAS No.: CoE No.:

977029-69-8 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Rose. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6213

Individual: n/a

IOFI: Natural

Rose Hips Extract CAS No.: CoE No.:

977021-37-6 n/a

EEC No.: EINECS No.:

403 n/a

FEMA No.: JECFA No.:

2990 n/a

NAS No.:

2990

Description: Commonly derived from R. canina L., R. rugosa Thunb., R. acicularis Lindl. or R. cinnamomea L. and other species of rose. Rose hips grow from a perennial plant, their thorny branches give way to pink and white flowers and scarlet fruits called “hips,” Rose hips are the ripe ovaries or the fruit of roses forming on branches after flower. Also see above, Rose. Consumption: Annual: 1316.66 lb Individual: 0.001115 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Reported uses: (FEMA, 1994) n/a Composition: Chromatographic analyses revealed major carotenoids in fruits of R. canina as β-carotene, lycopene, β-chryptoxanthin, rubixanthin, zeaxanthin and lutein.1 Fresh rose hips contain 0.5 to 1.7% vitamin C. Besides vitamin C, rose hips also contain vitamins A, B1, B2, B3 and K. Other constituents of rose hips include pectin, tannins, malic and citric acids, flavonoids, red and yellow pigments, vanillin and several minor components. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2000 ppm: Woody, caramellic, herbal, dried fruit and cereal with tea-like nuances.

Rose Leaves CAS No.: CoE No.:

977029-70-1 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Rose. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6211

Individual: n/a

IOFI: Natural

Rose Water Stronger CAS No.: CoE No.:

8030-26-0 EEC No.: 404 n/a EINECS No.: n/a

FEMA No.: 2993 NAS No.: 2993 JECFA No.: n/a

Description: See above, Rose. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 52.305 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 180.00

Max. 220.00

Individual: < 1.00 mg/kg/day

Food Category Gelatin, pudding

IOFI: Natural Usual 45.00

Max. 50.00

(Part 1 of 2) 1 Hodisan et al. J. Pharm. Biomed. Anal. 16, 521, 1997.

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

Usual 208.70 140.00

Max. 227.60 155.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 117.20 131.70 195.00 220.00

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

ROSELLE Botanical name: Hibiscus sabdariffa L. Botanical family: Malvaceae Foreign names: Carcadé (Fr.), Carcadé (Ger.), Carcadé (Sp.), Carcadé (It.) CAS No.: CoE No.:

977017-88-1 n/a

EEC No.: EINECS No.:

229 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6357

Description: Roselle is an annual herb native to Africa and cultivated today in various tropical and subtropical countries. The plant has wedge-shaped, palmate nervate leaves (the lower leaves, ovate and cleft; the upper ones, acute and dentate) thickening at the top of the branches and bearing a large, axillary, short-petioled flower. The yellow-petaled flowers drop off leaving protective sepals; these swell into succulent “fruit.” The fruits consist of 5-celled capsules containing glabrous, kidney-shaped seeds. The parts used are the fleshy calyxes of flowers, commercially available as dried reddish-brown fragments, approximately 3 to 5 cm (1 to 2 in.) long. Roselle has a pleasant, slightly sour flavor with a faint fruital odor. The fruit has astringent properties. Derivatives: Infusion, concrete, absolute. The absolute is prepared by alcoholic extraction of the concrete. Consumption: Annual: <1.00 lb Individual: <1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Reported uses: Whenever permitted, the fleshy calyxes are used to make tarts, jelly and a sour drink. The derivatives find limited use in liqueur formulations. Physical-chemical characteristics: The infusion is a purple-red liquid with an agreeable, slightly acid taste caused by the presence of tartaric and citric acids. The dark-brown concrete, obtained by petroleum ether extraction, exhibits a faint fruital odor. Composition: Hibiscus acid and its 6-methyl ester were respectively isolated as active principles from the 50% methanol and acetone extracts of roselle tea, which had high inhibitory activity toward porcine pancreatic α-amylase.1 Aroma threshold values: n/a Taste threshold values: n/a

1 Hansawasdi et al. Biosci. Biotechnol. Biochem. 64, 1041, 2000.

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ROSEMARY Botanical name: Rosmarinus officinalis L. Botanical family: Labiatae Other names: Rosemary, Old Man Foreign names: Rosmarin (Fr.), Rosmarin (Ger.), Romero (Sp.), Rosmarino (It.) CAS No.: CoE No.:

977002-36-0 n/a

EEC No.: EINECS No.:

406 n/a

FEMA No.: JECFA No.:

2991 n/a

NAS No.:

2991

Description: Rosemary, a dense, evergreen shrub growing up to 2 m (6.5 ft) tall, has highly branched (either erect or prostrate) linear leaves, axillary inflorescences and light blue flowers (bloom in late winter and early spring). It is native to the Mediterranean regions and is extensively cultivated for extractive use in Spain, France, Tunisia, Morocco, Yugoslavia and Italy. The entire plant is used, excluding the woody parts; also just the leaves. Rosemary has a strong, fresh, woody, herbaceous odor and a warm, spicy flavor. Derivatives: Fluid extract, tincture (20% in 70% ethanol) and oleoresin Consumption: Annual: 515,000.00 lb Individual: 0.4364 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 428.717 mg IOFI: Natural Composition: The leaves of rosemary contain 0.5 to 2.5% of volatile oil, the major components of which include monoterpene hydrocarbons (α-pinene ~22%, β-pinene ~2%), camphene (~11%), camphor (10-20%), limonene, cineole, borneol (~2%), linalool and verbinol. Flavonoids of the plant include diosmin, diosmetin, luteolin, apigenin and histidulin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Gravies Meat products

Usual Max. 31.00 76.00 1691.00 4097.00 439.90 746.60 32.99 81.85 312.90 1435.00

Food Category Nonalcoholic beverages Other grain Processed vegetables Snack food Soups

Usual Max. 814.40 2232.00 31.40 31.40 947.80 1995.00 417.00 445.00 13.76 18.53

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

Rosemary Oil Other names: Oil of rosemary; Oils, rosemary; Rosemary absolute; Rosemary oil, absolute CAS No.: CoE No.:

8000-25-7 n/a

EEC No.: EINECS No.:

406 n/a

FEMA No.: JECFA No.:

2992 n/a

NAS No.:

2992

Description: Obtained by steam distillation with yields of approximately 0.5 to 1.2% from the fresh flowering tops. It has a characteristic odor of rosemary and a warm, camphoraceous taste. Spanish rosemary essential oil has the largest production. Consumption: Annual: 3250.00 lb Individual: 0.002754 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20

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FDA (other): See above, Rosemary JECFA: n/a Trade association guidelines: FEMA PADI: 2.974 mg Specifications: (FCC, 1996) Angular rotation

Between –5° and +10°

Not less than 1.5% of esters, calculated as bornyl acetate (C12H18O) Not less than 8.0% of Assay for total Borneol borneol (C10H18O) Heavy metals (as Pb) Passes test Assay for esters

IOFI: Natural

Refractive index

Between 1.464 and 1.476 at 20°C

Solubility in alcohol

Passes test

Specific gravity

Between 0.894 and 0.912

Physical-chemical characteristics: It is a colorless or pale-yellow liquid with varying physical-chemical constants, depending on the source. Essential oil composition: Main constituents include α-pinene, camphene, cineol, camphor and bornyl alcohol (10 to 15%). The volatile or essential oil of rosemary is also reported to include 1,8-cineole, α- and β-pinene, camphor, bornylacetate, camphene, linalool, dlimonene, borneol, myrcene, terpineol and caryophyllene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 3.15 8.96 9.98 3.34 4.02

Max. 4.33 11.50 19.34 4.79 5.03

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 23.83 13.31 2.77 7.13

Max. 23.83 26.17 3.77 8.72

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

Rosemary Oleoresin CAS No.: CoE No.:

977029-68-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6388

Description: Rosemary oleoresin is a purified extract of rosemary from which nearly all of the characteristic rosemary odor and flavor have been removed, leaving a faint note of cooked herbs. Also see above, Rosemary. Consumption: Annual: 6833.33 lb Individual: 0.005790 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Rosemary oleoresin contains antioxidants, which retard the oxidation of lipids (rancidity). Two of the compounds reported from oleoresin are rosmarinic acid and rosmaridiphenol. Aroma threshold values: n/a Taste threshold values: n/a

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RUE Botanical name: Ruta graveolens L. Botanical family: Rutaceae Foreign names: Rue (Fr.), Raute (Ger.), Ruda (Sp.), Ruta (It.) CAS No.: CoE No.:

977051-88-9 n/a

EEC No.: EINECS No.:

412 n/a

FEMA No.: JECFA No.:

2994 n/a

NAS No.:

2994

Description: Rue is a biennial or perennial herb widespread in arid areas of southern Europe and North Africa. It has sparse leaves with two to three buds and yellow flowers (May to July) with a strong characteristic odor. It grows to 0.5 m (20 in.) in height. Several other varieties of rue are known, including R. bracteosa, R. montana L., and R. calepensis. The parts used are the leaves and fresh blooming plants. Rue has an herbaceous odor (fruity, orange note) and a sharp, burning, acrid taste. Derivatives: Infusion (2%), fluid extract and tincture (20% in 50% ethanol) Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1698 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.222 mgIOFI: Natural Composition: The main constituents include methylnonyl ketone, methylheptyl ketone (ca. 90%), methyl-n-octyl ketone, pinene, l-limonene, cineol and acids. The dried product contains rutin, quercetin, furocoumarins and alkaloids of the quinoline group. The number of compounds detected at concentrations above 0.01% (w/w) in the extracts from leaves, flowers, stems and roots of R. graveolens L. were 78, 45, 25 and 24, respectively. 2-Nonanone (8.9%), 2-undecanone (13.4%), chalepensin (13.0%) and geijerene (19.3%) were the main constituents found in the extracts from rue leaves, flowers, stems and roots, respectively.1 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.00 0.60

Max. 1.20 1.90

Food Category Nonalcoholic beverages Soft candy

Usual 0.60 1.20

Max. 1.30 1.40

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

Rue Oil Other names: Oil of rue; Oils, rue; Ruta graveolens oil CAS No.: CoE No.:

8014-29-7 n/a

EEC No.: EINECS No.:

412 n/a

FEMA No.: JECFA No.:

2995 n/a

NAS No.:

2995

Description: The oil is obtained by steam distillation of the fresh blossoming plant in 0.5 to 0.8% yields. The oil has a characteristic fatty odor. Consumption: Annual: 11.66 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 1 Stashenko et al. J. Biochem. Biophys. Methods 43, 379, 2000.

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FDA (other): See above, Rue JECFA: n/a Trade association guidelines: FEMA PADI: 1.198 mg Specifications: (FCC, 1996) Angular rotation

Between –1° and +3° Not less than 90.0% of ketones, calculated as Assay methyl nonyl ketone (C11H22O) Heavy metals (as Pb) Passes test Between 1.430 and Refractive index 1.440 at 20°C

IOFI: Natural

Solidification point

Between 7.5 and 10.5°C

Solubility in alcohol

Passes test

Specific gravity

Between 0.826 and 0.838

Physical-chemical characteristics: The oil is a yellow to yellow-amber liquid. It is soluble in most fixed oils and in mineral oil, but is relatively insoluble in glycerin and propylene glycol. The essence exhibits different physical-chemical constants depending on the growing site. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy

Usual 1.61 5.63 1.00 3.59

Max. 2.57 8.55 1.00 5.41

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.52 0.63 2.21 5.44

Max. 1.51 0.63 4.03 7.50

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

RUM ETHER Synonyms: Ethyl oxyhydrate; Ethyl oxy-hydrate; Ethyl oxyhydrate; Pyroligneous acids, reaction products with Et alc., distillates; Pyroligneous acids, reaction products with ethyl alc, distillates); Rum ether CAS No.: CoE No.:

8030-89-5 n/a

EEC No.: EINECS No.:

n/a 232-449-5

FEMA No.: JECFA No.:

2996 n/a

NAS No.:

2996

Description: Rum ether has a rum-like odor and flavor. A gas chromatographic analysis of rum ether has led to the identification of 22 components in varying concentrations (as low as 50 ppm); caramel is added to the rum ether for coloring purposes; in general, the addition of rum ether to the finished liquor does not exceed 2 to 3% for flavoring purposes. For a detailed description of this compound refer to Burdock (1997). Consumption: Annual: 44,666.67 lb Individual: 0.03785 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.201 mg IOFI: Nature Identical Empirical Formula/MW: n/a

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Specifications: (FCC, 1996) Alcohol content

Minimum 14% by volume at 15.56°C

Ester value

Minimum 25

Appearance

Colorless liquid

Solubility

Miscible with alcohol, glycerin, propylene glycol

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

Usual 196.90 219.00 254.00 167.00 133.60

Max. 584.50 419.70 823.30 167.00 179.40

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual Max. 11.53 21.63 178.10 383.30 160.00 200.00 37.42 73.21 178.70 273.10

Synthesis: Place 95% ethanol and manganese dioxide in the reaction flask equipped with distillation apparatus; add pyroligneous acid and finally sulfuric acid (66°Be) slowly with agitation, maintaining the final temperature below 40 to 50°C; the mixture is then distilled under atmospheric pressure and the fraction distilling between 60 and 100°C is collected; finally, the collected fraction undergoes rectification; the rectified fraction exhibits a boiling range between 65 and 98°C; average yield is 98% based on the amount of ethanol used. Sometimes the distillate is further divided into two additional fractions – one more, and one less rich in acetaldehyde; the amount of starting material employed varies between the following limits: ethanol (95%) 12 to 25 kg, pyroligneous acid (12% acetic acid) 10 to 16 kg, sulfuric acid (66°Be) 3 to 8 kg, manganese dioxide 2 to 5 kg. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Burnt, smoky, woody, caramellic with rum and brandy notes. Natural occurrence: No data found.

SACCHARIN, SODIUM SALT Synonyms: Artificial sweetening substanz gendorf 450; 1,2-Benzisothiazol-3(2H)-one 1,1dioxide, sodium salt; 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (9CI); 1,2Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt, dihydrate; 1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt (8CI); 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, sodium salt, dihydrate; Saccharin sodium; Saccharin, sodium salt; Saccharin soluble; Saccharine soluble; Saccharinnatrium; Saccharoidum natricum; Saxin; Sodium 1,2 benzisothiazolin-3-one 1,1-dioxide; Sodium benzosulphimide; Sodium o-benzosulfimide; Sodium o-benzosulphimide; Sodium 2-benzosulphimide; Sodium saccharide; Sodium Saccharin; Sodium saccharinate; Sodium saccharine; Soluble gluside; Soluble saccharin; o-Sulfonbenzoic acid imide sodium salt; Sulphobenzoic imide, sodium salt CAS No.: CoE No.:

128-44-9 n/a

EEC No.: EINECS No.:

n/a 204-886-1

FEMA No.: JECFA No.:

2997

NAS No.:

2997

Description: Saccharine sodium salt has no odor but has an intensly sweet taste. Consumption: Annual: 1,098,333.33 lb Individual: 0.9307 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 145.116, 150.141, 150.161, 180.37, 145.126, 145.131, 145.136, 145.171, 145.181

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FDA (other): Approved as an excipient. (CDER, 1996) JECFA: ADI: 0-5 (1993) Trade association guidelines: FEMA PADI: 1.574 mg Empirical Formula/MW:

IOFI: n/a

C7H4NO3SNa/182.18 Specifications: (Burdock, 1997) White crystalline powder (dihydrate form) or monochromic white crystals (saccharine insoluble form) Boiling point >200°C Appearance

Melting point

228.8-229.7°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Fruit juice Gelatin, pudding Hard candy

Usual 0.34 0.50 0.40 160.00 0.12 0.11 0.15 1.83

Max. 0.39 0.69 0.87 160.00 0.15 0.41 0.23 1.83

Food Category Instant coffee, tea Jam, jelly Meat products Milk products Nonalcoholic beverages Soft candy Sugar substitutes Sweet sauce

Usual 0.17 0.30 0.10 0.20 0.21 0.05 25.00 0.50

Max. 0.20 0.30 0.10 0.40 0.29 0.24 25.00 0.50

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

SAFFRON Botanical name: Crocus sativus L. Botanical family: Iridaceae Other names: Crocus; Picrocrocin Foreign names: Safran (Fr.), Safran (Ger.), Azafran (Sp.), Zafferano (It.) CAS No.: CoE No.:

977051-90-3 n/a

EEC No.: EINECS No.:

157 n/a

FEMA No.: JECFA No.:

2998 n/a

NAS No.:

2998

Description: True saffron is native to Asia Minor and southern Europe. Several varieties of C. sativus L. are known and cultivated in various countries, e.g., France, Spain, Turkey, Greece and Italy. The varieties C. sativus thomasii Ten and C. orsini Parl. are commonly cultivated in Italy. This herbaceous plant is approximately 30 cm (12 in.) tall, has bulbous roots usually branched by smaller fibrous roots, an erect, white, thin scape terminated by purple inflorescences and 3 red-orange stigmas. The mature stigmas are collected during a short blooming season to produce the spice saffron. Saffron has a sweet, spicy, floral odor with a fatty, herbaceous undertone and a slightly bitter taste. For coloring purpose, the less expensive dried flowers of the American or Mexican saffron (Carthamus tinctorius L., family Compositae) are used in lieu of saffron. However, these varieties have scarcely perceptible flavor. Derivatives: Tincture (10% in 80% and also lower-strength ethanol)

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Consumption: Annual: 1,016.67 lb Individual: 0.0008615 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: Regarded as a food ingredient rather than as a food additive. Trade association guidelines: FEMA PADI: 38.165 mg IOFI: Natural Composition: The dried stigmas contain picrocrocin, crocin, vitamins B and B2 and a small amount of essential oil (ca 0.30%) that is either solvent-extracted or sometimes steam-distilled for specific uses only. Crocin is a mixture of glycosides. The presence of 2,2,6-trimethyl-4,6 cyclohexidienal causes the characteristic spicy, warm odor of the dried product and tinctures; crocin yields the characteristic bright orange-yellow color. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Meat products

Usual 150.00 196.00 41.22

Max. 150.00 969.30 199.80

Food Category Nonalcoholic beverages Other grain Soft candy

Usual Max. 0.40 0.40 112.00 112.00 2.00 4.00

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

Saffron Extract Other names: Crocus extract CAS No.: CoE No.:

84604-17-1 EEC No.: n/a EINECS No.:

157 283-295-0

FEMA No.: JECFA No.:

Description: See above, Saffron. Consumption: Annual: 5.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): JECFA: See above, Saffron. Trade association guidelines: FEMA PADI: 3.661 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy

Usual 2.00 14.82 64.78 12.06

Max. 8.00 24.85 84.78 18.87

2999 n/a

NAS No.:

2999

Individual: 0.00000423 mg/kg/day

Food Category Hard candy Nonalcoholic beverages Soft candy

IOFI: Natural Usual 6.93 5.61 16.60

Max. 8.00 11.32 19.85

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Sweet, tobacco, rum, brown, woody and slightly spicy.

©2002 CRC Press LLC

SAFROLE Synonyms: 4-Allyl-1,2-methylenedioxybenzene; m-Allylpyrocatechin methylene ether; 3,4Methylenediosyallylbenzene CAS No.: CoE No.:

94-59-7 n/a

EEC No.: EINECS No.:

n/a 202-345-4

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Use in foods is prohibited. Saffrole has characteristic odor of sassafras. FDA banned the use of oil of safrole and sassafras bark in food, but permits use of edible spices, such as nutmeg and mace, which contain very small quantities of naturally occurring safrole. There is sufficient evidence for the carcinogenicity of safrole in experimental animals. Safrole is combustible when exposed to heat or flame and when heated to decomposition, it emits acrid smoke and fumes. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 FDA (other): n/a JECFA: ADI: Not allocated (1981) Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C10H10O2/162.18 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless to slightly yellow, oily liquid 233-236°C

Congealing point

10.0-11.2°C

Flash point

97°C

Melting point

11°C

Optical rotation

-1° to +1°; -0.3° to +0.30°

Refractive index 1.5360-1.5385 at 20°C 1:3 in 90% alcohol; insoluble in Solubility water; soluble in ether, alcohol, chloroform and most organic solvents 1.092-1.101 at 25°/25°C; 1.100Specific gravity 1.107 at 15°C

Reported uses (ppm): n/a Synthesis: By distillation from the essential oils rich in safrole; an uneconomical synthesis starts with catechol methylene ether reacted with allyl chloride; also 4-allyl alcohol with methylene iodide. Aroma threshold values: Detection: 10 to 160 ppb Taste threshold values: n/a Natural occurrence: Originally isolated in the oil from roots of Sassafras officinale; constituent of several essential oils, such as camphor, nutmeg and cinnamon leaves; the essential oil from the roots of Nemuaron humboldtii contains up to 99% safrole; Brazilian sassafras oil, up to 93%; and American sassafras oil, up to 80%. Also reported found in banana, cinnamon bark and leaf, nutmeg, mace, tamarind, pepper, cocoa, coriander seed, dill herb, dried bonito, lemon balm, ashanti pepper and green mate.

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SAGE Botanical name: Salvia officinalis L. Botanical family: Labiatae Other names: Dalmatian sage, English sage; Garden sage; True sage; Scarlet sage; Meadow sage Foreign names: Sauge officinale (Fr.), Salbei (Ger.), Salvia officinale (Sp.), Salvia officinale CAS No.: CoE No.:

977002-44-0 n/a

EEC No.: EINECS No.:

414 n/a

FEMA No.: JECFA No.:

3000 n/a

NAS No.:

3000

Description: Sage is a small, evergreen perennial herb that is cultivated or grows wild throughout southern Europe. It has a long, spindle-shaped root; erect, woody stalk with straight branches; opposite spear-shaped leaves; and large violet flowers (June to September). The plant can attain heights of 60 to 90 cm (2 to 3 ft). The part used is the leaves. Sage has a warm, spicy odor and flavor. Derivatives: Infusion (3%), fluid extract prepared from dried aqueous extract, tincture (20% in 70% ethanol) and oleoresin Consumption: Annual: 2,650,000.00 lb Individual: 2.2457mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 757.488 mg IOFI: Natural Composition: Sage contains 1 to 3% of volatile oil. The chemical constituents include carnosol, salvin, picrosalvin and related ethers, flavonoids, phenolic acids and salvitannin. Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2'-O-β-D-apiofuranosyl)-β-D-glucopyranoside and trans-p-coumaric acid 4-O-(2'-O-β-D-apiofuranosyl)-β-D-glucopyranoside were isolated together with 4-hydroxyacetophenone 4-O-(6'-O-β-D-apiofuranosyl)-β-D-glucopyranoside, luteolin 7-O-β-D-glucoside, 7- and 3'-O-β-D-glucuronide, 6-hydroxyluteolin 7-O-βD-glucoside and 7-O-glucuronide, and 6,8-di-C-β-D-glucosylapigenin (vicenin-2).1 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Fats, Oils Gravies

Usual 4770.0 789.4 176.8 127.5

Max. 4770.0 1563.0 207.2 188.4

Food Category Meat products Processed vegetables Soups

Usual Max. 624.0 1857.0 370.0 680.0 365.1 671.1

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

Sage Oil CAS No.: CoE No.:

8022-56-8 n/a

EEC No.: EINECS No.:

414 n/a

FEMA No.: JECFA No.:

3001 n/a

NAS No.:

3001

Description: Obtained by steam distillation of the partially dried leaves with yields ranging from 0.5 to 1.0%. Depending on the growing site and even the harvesting time, the oils may exhibit widely different physical-chemical constants. The oil has a characteristic thujone 1 Lu and Foo, Phytochemistry 55, 263, 2000.

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odor. Dalmatian sage oil is considered the best quality. Dalmatian sage serves as the standard sage to which others are compared, as it is considered to possess the finest and most characteristic sage aroma. Sage oil, Spanish type (described below) is obtained from the plants of Salvia lavandulaefolia Vahl. or S. hispanorium Lag. Consumption: Annual: 18,333.33 lb Individual: 0.01553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Sage JECFA: n/a Trade association guidelines: FEMA PADI: 10.035 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +2° and +29°

Refractive index

Between 1.457 and 1.469 at 20°C

Assay

Not less than 50% of ketones, calculated as thujone (C10H16O)

Saponification value

Between 5 and 20

Solubility in alcohol

Passes test

Specific gravity

Between 0.903 and 0.925

Ester value after Between 25 and 60 acetylation Heavy metals (as Pb) Passes test

Note: The above specifications are for Dalmatian oil. Physical-chemical characteristics: The oil is a mobile, almost colorless to pale-yellow liquid. It is soluble in most fixed oils and mineral oil. Frequently the solutions in mineral oil are opalescent. It is slightly soluble in propylene glycol and practically insoluble in glycerin. Essential oil composition: The oil contains α- and β-thujone, d-α-pinene, cineol, bornyl acetate, camphor and linalyl acetate. In addition, the dried product contains β-sitosterol and triterpenic acids. Thujones account for half of the composition of the oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Fats, Oils Frozen dairy

Usual 3.12 20.18 11.52 4.00 10.70

Max. 5.32 34.24 18.31 8.00 14.93

Food Category Gelatin, pudding Gravies Meat products Nonalcoholic beverages Soft candy

Usual Max. 3.11 5.46 150.00 225.00 57.04 126.00 8.22 10.21 14.61 22.85

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: Green, spicy, herbal, woody, minty, cooling and tea.

Sage Oleoresin CAS No.: CoE No.:

977029-66-5 n/a

EEC No.: EINECS No.:

414 n/a

FEMA No.: JECFA No.:

3002 n/a

NAS No.:

3002

Description: Sage oleoresin is obtained by organic solvent extraction. While both essential oil and oleoresin extractives are produced from sage, the oil is the principal form. Also see above, Sage. Consumption: Annual: 2133.33 lb Individual: 0.001807 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.577 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish

Usual 59.39 40.00

Max. 74.27 60.00

IOFI: Natural

Food Category Meat products

Usual Max. 77.26 138.50

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

SAGE, GREEK Botanical name: Salvia triloba L. Botanical family: Labiatae Foreign names: Sauge (Fr.), Salbei (Ger.), Salvia (Sp.), Salvia (It.) CAS No.: CoE No.:

977051-95-8 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6214

Description: Shrubs mainly growing in Greece and Turkey. The plant has thicker, larger, shorter leaves than S. officinalis L. The part used is the leaves. Greek sage has a harsh, rosemary, spike and a camphor-like odor. Consumption: Annual: 8033.33 lb Individual: 0.006807 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: n/a IOFI: n/a Specifications: (Burdock, 1997) Appearance Acid value Ester value Ester value (after acetylation)

Colorless liquid 2 2.4 16.1

Refractive index Specific gravity Solubility

1.464 at 20°C 0.931 at 20°C 1:1.4 in 90% ethanol

Note: The above specifications are for the oil obtained by steam distillation of freshly cut leaves. Aroma threshold values: n/a Taste threshold values: n/a

SAGE, SPANISH Botanical name: Salvia lavendulaefolia Vahl. Botanical family: Labiatae Foreign names: Sauge (Fr.), Salbei (Ger.), Salvia (Sp.), Salvia (It.)

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Description: Wild herb mainly growing in Spain (Murcia, Almeria and Granada provinces). The only part used is the leaves. Spanish sage has a camphoraceous, fresh odor with a cineole top note. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Spanish Sage Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Sage, Spanish Oil CAS No.: CoE No.:

977125-77-1 n/a

EEC No.: EINECS No.:

413 n/a

FEMA No.: JECFA No.:

3003 n/a

NAS No.:

3003

Description: Spanish sage oil, obtained by steam distillation, is a slightly yellow liquid having a camphoraceous odor with a cineole top note. Consumption: Annual: 2233.33 lb Individual: 0.001892 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Spanish Sage JECFA: n/a Trade association guidelines: FEMA PADI: 4.712 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –3° and +24°

Heavy metals (as Pb) Passes test Between 1.468 and Refractive index 1.473 at 20°C Saponification value Between 14 and 57

Saponification value after acetylation Solubility in alcohol Specific gravity

Between 56 and 98 Passes test Between 0.909 and 0.932

Physical-chemical characteristics: It is a colorless to slightly yellowish oil. It is soluble in most fixed oils and in glycerin. It is soluble, usually with opalescence, in mineral oil and propylene glycol. Essential oil composition: Main constituents include cineol, linalool, linalyl acetate, linalyl isovalerate, d-camphor, probably camphene, pinene and dipentene. Some oils from the Jaen province of Spain have been reported to exhibit a slight levo optical rotation. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 3.00 11.11 9.14 6.13 3.01

Aroma threshold values: n/a

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Max. 5.08 21.04 17.10 11.34 5.06

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 20.00 26.47 4.66 11.37

Max. 40.00 40.45 6.75 21.11

Taste threshold values: n/a

SAINT JOHN’S WORT Botanical name: Hypericum perforatum L. Botanical family: Guttiferae (Hypericaceae) Other names: Klamath weed; John’s wort; Amber touch and heal; Goatweed; Millepertuis; Rosin rose Foreign names: Millepertuis officinal (Fr.), Johanniskraut (Ger.), Hiperico’n (Sp.), Iperico (It.) CAS No.: CoE No.:

977092-96-8 234

EEC No.: EINECS No.:

234 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6358

Description: St. John’s wort is a very common and widespread perennial herbaceous plant. It grows wild in Italy and in mountainous areas of central Europe, Africa, North America and northern Asia. The plant is from 20 to 90 cm (8 to 35 in.) high, has an erect stem, opposite oval shaped leaves and golden-yellow flowers grouped in clusters. It flowers from June to September. The essential oil is little known. The oil can be prepared by steam distillation in very low yields. The parts used are the flowering tops, leaves and caulis. St. John’s wort has a balsamic odor and an aromatic taste. Derivatives: Infusion (3%), fluid extract and tincture (20% in 25% ethanol) Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: Herb: category 5 (with limits on hypericin and xanthones) FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Phenylpropanes, flavonol derivatives, biflavones, proanthocyanidins, xanthones, phloroglucinols, some amino acids, naphthodianthrones and essential oil constituents are the natural plant products known from the crude drug of Hypericum perforatum.1 Flavonoids like quercetin, kaempferol, luteolin, amentoflavone, glycosides rutin and hyperoside have been identified in the plant. The herb contains vitamin C (0.13%), myrcene, tannin (~10%), α-pinene, alkaloids, ocimene and xanthone derivatives. The essence can be dextro- or laevorotatory, depending on the origin, and contains α pinene. The dried product contains hypericin. The best-known components of the plant are anthraquinone derivatives hypericin (0.02 to 2.5%, red pigment) and pseudohypericin. Essential oil contains 2-methyloctane (16.4%), α-pinene (10.6%), dodecanol (5%), nonane (3.4%), undecane (3.2%), 3-methyl nonane (3.2%), isoundecane (3.1%), 6-methyl-5-hepten-2-one (2.1%) (CoE, 2000). Reported Uses: Dried products used in formulation of liqueurs. Aroma threshold values: n/a Taste threshold values: n/a

1 Nahrstedt and Butterweck, Pharmacopsychiatry 30 (Suppl. 2), 129, 1997.

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SALICYLALDEHYDE Synonyms: 2-Hydroxybenzaldehyde; o-Hydroxybenzaldehyde; Salicylic aldehyde; Benzaldehyde, o-hydroxy; Benzaldehyde, 2-hydroxy- (9CI); o-Formylphenol; 2-Formylphenol; Salicylal; Salicylaldehyde (8CI) CAS No.: CoE No.:

90-02-8 605

EEC No.: EINECS No.:

605 201-961-0

FEMA No.: JECFA No.:

3004 897

NAS No.:

3004

Description: Salicylaldehyde has a pungent, irritating odor similar to benzaldehyde, acetophenone and nitrobenzene, but with phenolic notes. It has a nut-like, coumarin flavor at low levels. Consumption: Annual: 161.67 lb Individual: 0.000137 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 2.015 mg IOFI: Nature Identical Empirical Formula/MW: C7H6O2/122.12 Specifications: (Burdock, 1997) Appearance

Colorless oily liquid; solidifies when cold

Refractive index 1.5740 at 19.7°C

Boiling point

93°C (196°C) at 25 mmHg

Solubility

Congealing point 1.6°C Melting point 2°C

Specific gravity

Soluble in most organic solvents; slightly soluble in water 1.169 (1.17) at 20°C

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

Usual 0.59 10.47 4.24 1.00 5.40

Max. 1.54 11.80 13.31 2.00 7.11

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.89 1.13 3.43 6.20

Max. 1.84 1.54 4.89 7.86

Synthesis: From phenol, chloroform and alkali according to Reimer-Tiemann method (1876); starting material for the manufacture of coumarin. Aroma threshold values: Detection: 30 ppb Taste threshold values: Taste characteristics at 20 ppm: spicy, medicinal and astringent. Natural occurrence: Occurs frequently in nature; in the flowers of Spirea ulmaria and other Spireae, in the roots of Crepis foetida L., in the fruits of Pinus avium, in the rind of Rauqolfia caffra, in the leaves of Ceanothus velutinus and in the essential oil of Cinnamomum cassia and of tobacco leaves. Also reported found in grapes, tomato, baked potato, cinnamon bark, cassia leaf, peppermint oil, pennyroyal oil, Parmesan cheese, butter, milk powder, roasted chicken, beer, rum, Japanese whiskey, sherry, coffee, tea, soybean, mushroom, buckwheat, bourbon vanilla, Chinese quince and mastic gum oil.

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SANDALWOOD, WHITE Botanical name: Santalum album L. – East Indian Sandalwood; S. spicatum (R. Br.) (A.DC); Eucarya spicata (R.Br.) Sprag. & Summ. – Australian sandalwood Botanical family: Santalaceae Other names: Yellow sandalwood; East Indian sandalwood; Yellow saunders; White saunders. Foreign names: Bois de santal (Fr.), Sandelholz (Ger.), Sandalo (Sp.), Sandalo (It.) CAS No.: CoE No.:

977020-85-1 420

EEC No.: EINECS No.:

420 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6359

Description: East Indian sandalwood is a tall evergreen tree native to southern India. It grows wild or cultivated in India and throughout Malaysia. East Indian sandalwood should not be confused with Amyns balsamifera, or West Indian sandalwood, a small tree growing in the woods and forests of Haiti and Jamaica. Australian sandalwood is a small shrub native specifically to southern and western Australia. The East Indian Sandalwood is an evergreen tree that that grows to 8 to 12 m in height. Only the hard core of the wood and the roots of East Indian sandalwood undergo distillation after removal of the bark and of the soft, external woody layer, whereas the whole trunk, branches and roots of West Indian sandalwood are used for distillation. The part used is the wood from the trunk and roots. White Sandalwood has a strong, persistent, warm, woody odor. Derivatives: Steam distilled oil from wood and oleoresin Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Wood: category 5 (additional toxicological and/or chemical information is required) FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Hydroxyproline-containing protein from soluble extracts of the leaves of sandalwood has been isolated and characterized.1 Aroma threshold values: n/a Taste threshold values: n/a

Sandalwood, Yellow Oil CAS No.: CoE No.:

8006-87-9 420

EEC No.: EINECS No.:

420 n/a

FEMA No.: JECFA No.:

3005 n/a

NAS No.:

3005

Description: East Indian sandalwood essential oil is steam distilled from comminuted dried, ground roots and wood chips. It has a strong, warm, woody odor. Consumption: Annual: 145.00 lb Individual: 0.0001228 mg/kg/day Regulatory Status: CoE: See above, Sandalwood White. Use levels in ppm: baked goods 9.72, frozen dairy products 3.63, soft candy 9.71, gelatin, puddings 0.73, alcoholic beverages 0.77, nonalcoholic beverages 1.96, hard candy 89.98, chewing gum 2.56 FDA: 21 CFR 175.510 FDA (other): HOC (1992) JECFA: n/a 1 Mani and Radhakrishnana, Biochem. J. 141, 147, 1994.

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Trade association guidelines: FEMA PADI: 0.974 mg Specifications: (FCC, 1996)

IOFI: Natural

Appearance

pale-yellow to yellow, somewhat viscous oily liquid

Refractive index

Angular rotation

Between –14° and –22°

Specific gravity

Not less than 90% of alcohol, calculated as santalol (C15H24O) Heavy metals (as Pb) Passes test Assay

Solubility in alcohol

Between 1.500 and 1.510 at 20°C Between 0.965 and 0.980 Passes test < 80%

Physical-chemical characteristics: The oil is a pale-yellow to yellow liquid. It is soluble in most fixed oils, mineral oil (some time with haziness) and propylene glycol. It is insoluble in glycerin. Essential oil composition: East Indian sandalwood essential oil consists mainly of α-santalol (90%) with traces of phenols, lactones and terpenes. The oil obtained from the heartwood of the plant contains approximately 90% of α- and β-santalols and several other minor components including sesquiterpene hydrocarbons (~6%). The santalols are responsible for the pleasant odor. The seed oil contains stearolic acid and santalbic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.46 4.91 2.56 2.54

Max. 0.77 9.72 2.56 3.63

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.27 89.98 1.27 4.90

Max. 0.73 89.98 1.96 9.71

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

SANDARAC Botanical name: Tetraclinis articulata (Vahl. Mast) Botanical family: Pinaceae Foreign names: Sandaraque (Fr.), Sandarakbaum (Ger.), Sandarac: (Sp.), Sandarac (It.) CAS No.: CoE No.:

9000-57-1 n/a

EEC No.: EINECS No.:

n/a 232-547-8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6147

Description: A small conifer growing 12 to 15 m tall in the mountains of Morocco and Algeria. The tree has hard, durable, fragrant wood frequently used in building. A natural oleoresin exudes from incisions made on the trunk and branches and solidifies into brittle, faintly aromatic, yellow grains, or tears. The resin finds use primarily in varnishes and as an incense. The part used is the oleoresin. Sandarac has a turpentine-like, fresh, resinous odor. Derivatives: Tincture Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 172.105, 175.300 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Physical chemical characteristic: Sandarac oil, prepared by steam distillation of the resin, is a colorless to pale-yellow liquid with a fresh, balsamic odor reminiscent of turpentine. Essential oil composition: The heartwood of this species is known to contain several compounds including thymoquinone, carvacrol and β- and γ-thujaplicins. Aroma threshold values: n/a Taste threshold values: n/a

SANTALOL, α and β Synonyms: “Argeol”; “Arheol”; d-α-Santalol; l-β-Santalol; Santalol (8CI)(9CI); Santalol (alpha and beta) CAS No.: CoE No.:

11031-45-1 74

EEC No.: EINECS No.:

74 234-262-4

FEMA No.: JECFA No.:

3006 n/a

NAS No.:

3006

Description: Santalol (α- and β-) has a sweet, sandalwood odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.664 mg IOFI: Nature Identical Empirical Formula/MW:

C15H24O/220.34

Specifications: (FCC, 1996) Angular rotation Between –11° and –19°

Appearance

Assay Boiling point

Refractive index

Colorless to slightly yellow, viscous liquid 95.0% (min) of total alcohols as C15H25O 302°C

Solubility

Specific gravity

1.505-1.509 One ml is soluble in 4 ml 70% alcohol; very soluble in alcohol, fixed oils and propylene glycol; insoluble in glycerin and water 0.965-0.975

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

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Usual 0.08 4.07 0.08 0.81

Max. 0.40 6.21 0.10 1.20

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.08 0.59 3.39

Max. 0.16 1.37 5.29

Synthesis: The commercial product is generally a mixture of α- and β-santalol obtained by fractional distillation of sandalwood oil; noncommercial syntheses are known. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The stereochemistry of santalols has been discussed by Brieger (Burdock, 1995); santalols are found among the constituents of various sandalwood species (Santalum album L., S. spicatum, S. autrocaledonicum); the α- and β-isomers are present in varying ratios, with the α-isomer usually more abundant.

SANTALYL ACETATE, α- and βSynonyms: α-Santalol, acetate; β-Santalol, acetate CAS No.: CoE No.:

1323-00-8 224

EEC No.: EINECS No.:

224 215-349-6

FEMA No.: JECFA No.:

3007 n/a

NAS No.:

3007

Description: Santalyl acetate (α- and β-) has a characteristic, sandalwood-like odor. It has a pleasant bittersweet taste with an apricot-like undertone. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.764 mg IOFI: Nature Identical Empirical Formula/MW:

C17H26O2/262.40

Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless to slightly yellow liquid

95.0% (min) of total esters as C17H26O2 Boiling point 315°C Assay

Refractive index 1.488-1.491 One ml is soluble in 9 ml 80% Solubility alcohol; soluble in alcohol; insoluble in water Specific gravity

0.980-0.986

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

©2002 CRC Press LLC

Usual 0.20 4.80 1.11 0.69

Max. 1.14 6.47 1.44 1.37

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.02 0.64 2.43

Max. 0.04 1.31 4.27

Synthesis: By acetylation of santalol obtained from sandalwood oil that contains the two stereoisomer forms (α and β) of the alcohol; therefore, the resulting ester is a mixture of the αand β-isomers. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Woody, ionone and berry-like. Natural occurrence: Not reported found in nature.

SANTALYL PHENYLACETATE, α and β Synonyms: α-Santalyl α-toluate; β-Santalyl α-toluate; Santalol, phenylacetate (9CI); Santalyl phenylacetate; Santalyl phenyl acetate CAS No.: CoE No.:

1323-75-7 239

EEC No.: EINECS No.:

239 215-358-5

FEMA No.: JECFA No.:

3008 n/a

NAS No.:

3008

Description: Santalyl phenylacetate (α- and β-) has a sandalwood-like odor. It has a characteristic flavor with a fruity and honey-like undertone. Consumption: Annual: <1.00 lb Individual: < 0.000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.635 mg IOFI: n/a Empirical Formula/MW:

C23H30O2/338.49

Specifications: (Burdock, 1997) Acid value

1 (max)

Solubility

Appearance

Colorless liquid

Specific gravity

Slightly soluble in alcohol; soluble in benzyl benzoate and diethyl phthalate 1.024-1.026 at 25°/25°C

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

Usual 1.00 3.33 0.93

Max. 3.00 5.75 1.67

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.00

Synthesis: The commercial product consists of a mixture of the α- and β-isomers. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

Max. 2.67 4.67

SARCODACTYLIS OIL Botanical name: Citrus medica L. var. Sarcodactylis swingle Botanical family: Rutaceae Other names: Fingered citron; Fructus citri; Sarcodactylis CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3899 n/a

NAS No.:

n/a

Description: Citrus medica L. var. sarcodactylis Swingle, is a “fingered” variety of citron. This evergreen plant produces fragrant blossoms and fruit all year. It thrives in full sun with a moderate open growth to 3 m high or smaller as a container plant. The fruit is about 12 cm (5 in.) long. Similar to citrons, fingered citron produces an extremely strong and pleasant odor. It is shaped like a hand with extra fingers and when ripe the fruit turns bright yellow. The fruit emits a smell without its skin being ruptured to expose an essential oil. Interestingly the smell is not citrusy, but very reminiscent of violets. The aroma will persist for weeks until the fruit dries out, shrinking to the size of a large pecan, but never rotting. 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: 40.514110 mg IOFI: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 91.10 93.00 49.50 200.00

Max. 182.20 186.00 99.00 400.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual Max. 150.00 300.00 68.60 137.20 95.20 190.40

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

SARSAPARILLA Botanical name: Smilax aristolochiaefolia Mill. (Mexican sarsaparilla); S. regelli Killip & Morton (Houndras sarsaparilla); S. febrifuga Kunth (Ecuadorean sarsaparilla); undetermined Smilax species (Ecuadorean or Central American sarsaparilla) Botanical family: Smilacaceae (Liliaceae) Foreign names: Salsepareille (Fr.), Sarzaparilla (Ger.), Salsaparilla (Sp.), Salsapariglia (It.) Description: Sarsaparilla is a perennial vine native to tropical America and the West Indies. There are several related species. The plant has a very thin stem and large, laminar, petiolate leaves with stipular tendrils that enable it to climb. Several sarsaparilla qualities are commercially available. The roots of Mexican origin (Vera Cruz, Tampico) are usually bigger and exhibit a thicker and more wrinkled skin than other varieties. Honduras sarsaparilla is sold in “cigars” consisting of folded roots externally tied into a small bundle by another root. The so-called Jamaican quality (Brazil, Central America, Colombia) differs from the Honduras product in its dark red color. The only part used is the root. Sarsaparilla has very little odor and a sweet, creamy, licorice, slightly bitter flavor.

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Derivatives: Fluid extract and dried water-alcohol extract. These derivatives exhibit similar characteristics independently of botanical source. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Sarsaparilla Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Main constituents include sarsaponin, parillin and smilagenin. Five phenylpropanoid esters of sucrose glycosides, trivially named smiglasides A-E, were isolated from the rhizomes of Smilax glabra.1 Aroma threshold values: n/a Taste threshold values: n/a

Sarsaparilla Extract CAS No.: CoE No.:

977022-67-5 n/a

EEC No.: EINECS No.:

434 n/a

FEMA No.: JECFA No.:

3009 n/a

NAS No.:

3009

Description: See above, Sarsaparilla. Consumption: Annual: 46.67 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Sarsparilla. JECFA: n/a Trade association guidelines: FEMA PADI: 102.574 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual Max. 700.00 2000.00 100.00 200.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.33 500.00

Max. 12.90 1000.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1500 ppm: Astringent, woody, sweet and coumarinic with a tobacco-botanical nuance.

SASSAFRAS (LEAVES) Botanical name: Sassafras albidum (Nutt.) Nees Botanical family: Lauraceae Other names: Ague tree; Bois de Sassafras; Saxifras; Cinnamon wood; Saloop; Lignum floridium or pavanum Foreign names: Sassafras (Fr.), Sassafras (Ger.), Sassafras (Sp.), Sassafrasso (It.) CAS No.: CoE No.:

977088-38-2 n/a

EEC No.: EINECS No.:

1 Chen et al. Phytochemistry 53, 1051, 2000.

©2002 CRC Press LLC

n/a n/a

FEMA No.: JECFA No.:

3011 n/a

NAS No.:

3011

Description: The tree, common to the United States and Canada, may reach up to 10 m (33 ft) in height. It has trilobed leaves and oval leaves of various sizes. The parts used are the root bark and leaves. Sassafras has a spicy odor, reminiscent of fennel and a sweetish, aromatic flavor. In addition to its flavoring uses, sassafras bark tea was used in folk medicines as a diuretic and “blood cleansing” agent. Derivatives: Fluid extract and tincture (20% in 60% ethanol) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 317.000 mg IOFI: Natural Composition: The plant contains alkaloids (boldine, reticuline), tannins, resins, wax and mucilage. The major compounds isolated from the root bark oil were safrole (85%), camphor (3.25%) and methyleugenol (1.10%). Ten sesquiterpenes were also identified.1 Reported uses (ppm): (FEMA, 1994) Food Category

Usual Max. 10,000.00 30,000.00

Soups

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

Sassafras Bark Extract CAS No.: CoE No.:

977075-23-2 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3010 n/a

NAS No.:

3010

Description: Sassafras root bark oil is obtained by steam distillation with yields of 6 to 9% when distilling the bark only, or with yields of 1.8% when distilling the whole root. It has a characteristic odor and taste. Consumption: Annual: 916.66 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.580 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 16.035 mg IOFI: Natural Specifications: (Burdock, 1997) Congealing point Optical rotation Refractive index

4.5 to 6.9°C + 2° to +3°38" at 25°C 1.5270-1.5311 at 20°C

Solubility Specific gravity

1:1 to 1:2 in 90% ethanol 1.065-1.076 at 25°C

Physical-chemical characteristics: It is a clear yellow-orange liquid.

1 Kamdem and Gage, Planta Med. 61, 574, 1995.

©2002 CRC Press LLC

Composition: The main constituents include α-pinene, phellandrene, safrole (main constituent ~80%), eugenol and d-camphor. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 150.00

Max. 220.00

Food Category Soft candy

Usual Max. 75.00 150.00

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

Sassafras Extract (Safrole-free) CAS No.: CoE No.:

977051-97-0 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1157

Description: The essential oil from leaves has a very pleasant odor reminiscent of lemon and different from root bark oil. Consumption: Annual: <1.00 lb Individual: 0.0002780 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.580 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural. Specifications: (Burdock, 1997) Optical rotation

ca. +6°

Specific gravity

ca. 0.872

Composition: Its main constituents include α-pinene, myrcene, phellandrene, citral, geraniol and linalool (free or esterified); the commercial product must be free of safrole. Aroma threshold values: n/a Taste threshold values: n/a

SAUNDERS, RED Botanical name: Pterocarpus santalinus L.f. Botanical family: Santalaceae Other names: Red sandalwood; Red sounders; Ruby wood Foreign names: Santal rouge (Fr.), Rotes Sandelholz (Ger.), Santalia (Sp.), Sandalo rosso (It.) CAS No.: CoE No.:

977029-71-2 n/a

EEC No.: EINECS No.:

379 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6145

Description: This is a lofty forest tree growing wild mainly in India, Ceylon and the Philippines; a few Pterocarpus varieties also grow in tropical Africa. The leaves are alternate, stalked, ternate and rarely pinnate; the leaflets alternate, petiolate, the uppermost larger, ovate-roundish or oblong, entire, emarginate or retuse, smooth above and hairy beneath; the stipules wanting. The flowers are yellow, with red veins, papilionaceous and borne in axillary, simple or branched, erect racemes. The wood is not fragrant and does not yield an essential oil on steam distillation. The wood is comminuted into a fine powder that is used as a red dye in a few food products (spice blends and sauces). The wood is the only part used.

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Derivatives: Extractives and their physically modified derivatives such as tinctures, concretes, and absolutes obtained from P. santalinus. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.710 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The coloring principle of red Saunders is santalic acid (santalin). A new isoflavone glucoside, 4',5-dihydroxy 7-O-methyl isoflavone 3'-O-beta-D-glucoside together with santal, liquiritigenin and isoliquiritigenin has been isolated from the heartwood of red Saunders.1 P. santalinus contains santalins A, B and C, but no santarubin. Savinin and calocedrin, dibenzyl butyrolactone-type lignan compounds having an alpha-arylidene γ-lactone structure, were isolated from red Saunders.2 Aroma threshold values: n/a Taste threshold values: n/a

SAVORY, SUMMER Botanical name: Saturei hortensis L. Botanical family: Labiatae Foreign names: Sarriette des Jardin (Fr.), Bohnenkraut (Ger.), Saborija (Sp.), Santoreggia (It.) CAS No.: CoE No.:

977051-98-1 n/a

EEC No.: EINECS No.:

425 n/a

FEMA No.: JECFA No.:

3012 n/a

NAS No.:

3012

Description: Summer savory is an annual, herbaceous plant growing wild or cultivated in the mountain regions of Europe, the Mediterranean basin and some midwestern areas of the United States. It is an aromatic plant exhibiting a taproot, erect stalk, opposite leaves and white, red-dotted flowers (June to July) arranged in axillary clusters. The flowering tops are the part used. Summer savory has an aromatic, thyme-like odor and flavor. Derivatives: Infusion (93%), fluid extract, tincture (20% in 60% ethanol) and oleoresin Consumption: Annual: 126,833.33 lb Individual: 0.1074 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 312.822 mg IOFI: Natural Composition: The volatile oil from dried Summer savory contains carvacrol, thymol and monoterpene hydrocarbons (β-pinene, limonene, p-cymene, camphene) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish

Usual Max. 1252.00 2676.00 5190.00 5190.00

Food Category Meat products Processed vegetables

Usual Max. 343.40 727.40 738.20 1436.00

(Part 1 of 2) 1 Krishnaveni and Rao, J. Asian Nat. Prod. Res. 2, 219, 2000. 2 Cho et al. Biol. Pharm. Bull. 24, 167, 2001.

©2002 CRC Press LLC

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

Usual 7.64

Max. 11.22

Food Category Soups

Usual 178.00

Max. 372.00

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Savory, Summer Oil Other names: Oils, savory, summer; Oleoresin savory; Savory oil; Savory oil, summer; Savory oil (summer variety); Summer savory oil CAS No.: CoE No.:

8016-68-0 n/a

EEC No.: EINECS No.:

425 n/a

FEMA No.: JECFA No.:

3013 n/a

NAS No.:

3013

Description: The essential oil is obtained by distillation of the whole dried herb. The volatile oil yield is approximately 1% of the dried plant. It has a spicy, aromatic odor reminiscent of thyme and origanum. Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Savory, Summer JECFA: n/a Trade association guidelines: FEMA PADI: 37.262 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Assay Heavy metals (as Pb) Refractive index

Between –5° and +4° Not less than 20.0% and not more than 57.0% of phenols as carvacrol (C10H14O) Passes test

Saponification value

Not more than 6

Solubility in alcohol

Passes test

Specific gravity

Between 0.875 and 0.954

Between 1.486 and 1.505 at 20°C

Physical-chemical characteristics: It is a light yellow to dark brown liquid. It is soluble in most fixed oils and mineral oil. It is practically insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents of the essential oil in summer savory are the phenols carvacrol and thymol, as well as p-cymene, caryophyllene, linalool, terpineol, camphene, myrcene and other terpenoids. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish

Usual 176.00 160.00

Max. 262.80 373.00

Food Category Meat products Soft candy

Usual Max. 148.80 357.80 7.00 10.00

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

Savory, Summer Oleoresin CAS No.: CoE No.:

977029-75-6 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

425 n/a

FEMA No.: JECFA No.:

3014 n/a

NAS No.:

3014

Description: See above, Savory Summer. Consumption: Annual: < 1.0 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.178 mg Reported uses (ppm): ((FEMA, 1994) Food Category Baked goods Condiment, relish

Usual 7.25 50.00

Max. 16.00 75.00

Individual: < 1.00 mg/kg/day

IOFI: Natural

Food Category Meat products Soft candy

Usual 85.00 13.75

Max. 100.0 17.50

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

SAVORY, WINTER Botanical name: Satureia montana L. Botanical family: Labiatae Foreign names: Sarriette, Savourée (Fr.), Bolmenkraut (Ger.), Saborija (Sp.), Santoreggia (It.) CAS No.: CoE No.:

977051-99-2 n/a

EEC No.: EINECS No.:

426 n/a

FEMA No.: JECFA No.:

3015 n/a

NAS No.:

3015

Description: Winter savory, or dwarf savory, is a smaller annual subshrub that flowers in winter. The plant grows in dense thickets, 10 to 30 cm (4 to 12 in.) high, having lanceolate narrow leaves, short whitish bristles and thick, sunken glands. S. montana exhibits a pleasant, aromatic scent and a slightly pungent taste. The whole herb is used (harvested when flowering and freed from the stems and the larger branches). Winter savory has a spicy, phenolic odor with a biting, almost bitter flavor, similar to summer savory. Derivatives: Oleoresin Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The volatile oil is primarily composed of carvacrol (~65%). Other constituents include thymol, p-cymene and triterpenic acids. Aroma threshold values: n/a Taste threshold values: n/a

Savory, Winter Oil CAS No.: CoE No.:

977029-74-5 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

426 n/a

FEMA No.: JECFA No.:

3016 n/a

NAS No.:

3016

Description: Obtained by steam distillation in approximately 0.18% yields. The essential oil is an orange-yellow liquid. Until recently, little has been done to standardize and to differentiate the various types of essential oils. The commercial qualities of oils are identified as S. montana, or winter savory, but a more defined classification is needed. Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Savory, Winter JECFA: n/a Trade association guidelines: FEMA PADI: 5.643 mg IOFI: Natural Specifications: Appearance pale-yellow liquid Refractive index 1.486-1.505 at 20°C

Specific gravity

0.87500-0.95400 at 25°C

Essential oil composition: Essential oil from winter savory includes the phenols carvacrol and thymol, as well as p-cymene, l-linolool, l-terpineol, d-borneol, dihydrocuminyl alcohol, 1-carvone, l-menthone and various organic acids. The oil contains 30 to 40% carvacrol and small amounts of phenols and cymene-type hydrocarbons. A few varieties of S. montana contain, in addition to carvacrol, fairly large amounts of thymol. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish

Usual 6.86 83.75

Max. 8.48 105.00

Food Category Meat products Soft candy

Usual 50.00 7.75

Max. 60.00 10.00

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

Savory, Winter Oleoresin CAS No.: CoE No.:

977029-76-7 n/a

EEC No.: EINECS No.:

426 n/a

FEMA No.: JECFA No.:

Description: See above, Savory Winter. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.349 mg Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish

Usual 5.22 78.67

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

©2002 CRC Press LLC

Max. 11.64 126.60

3017 n/a

NAS No.:

3017

Individual: <1.00 mg/kg/day

Food Category Meat products Soft candy

IOFI: Natural Usual Max. 88.00 100.00 7.06 12.05

SCHINUS MOLLE Botanical name: Schinus molle L. Botanical family: Anacardiaceae Other names: Peruvian pepper tree; Peruvian mastic; California pepper tree; American pepper tree Foreign names: Poivrier d’Amérique, Faux poivrier, Molee des jardins (Fr.), Mollebaum, Weichpfeffer (Ger.), Pimentero falso, Arvoiera (Sp.), Schino (It.) CAS No.: CoE No.:

n/a 427

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Shrubs probably native to the trans-Andean regions in South America and now acclimated and cultivated around the Mediterranean basin. The plant may reach 8 m (26 ft) in height and has characteristic deflexed branches bearing alternate, stipuleless leaves consisting of 15 to 27 lanceolate, acuminate, dentate leaflets; it has white flowers in axillary terminal clusters; red, globose, fleshy, oil berries; and seeds with a recurved embryo containing very little albumen. The plant blooms between May and June. The fruits (berries) and leaf are the parts used. Schinus molle has a warm, spicy odor with a biting flavor, less pungent than black pepper. Derivatives: Fluid extract, tincture and essential oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Leaves: category 2 (not considered to constitute a risk to health in the quantities used) Use levels of leaves: 3000 ppm in beverages and food. Fruit: category 4 (with limits on carvacrol) FDA: See below, Schinus Molle Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Schinus Molle Oil Other names: Molle oil; Oleoresin molle; Oils, Schinus molle CAS No.: CoE No.:

68917-52-2 EEC No.: 427 EINECS No.:

427 n/a

FEMA No.: JECFA No.:

3018 n/a

NAS No.:

3018

Description: The oil is obtained by steam distillation of the fruits (berries) of the small or medium size plant. It has a fresh, spicy odor and flavor. The oil was a popular substitute for black pepper oil during shortages of the latter; today it is used only sporadically in flavor work. Consumption: Annual: <1.00 lb Individual: 0.001842 mg/kg/day Regulatory Status: CoE: Essential oil of fruits and leaves: category 2. Use levels in ppm for fruit oil: baked goods 18.79, frozen dairy 34.52, meat products 200.8, condiment, relish 55.48, soft candy 14.38, gelatin, pudding 19.18, nonalcoholic beverages 11.51, alcoholic beverages 25 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 19.368 mg IOFI: Natural Physical-chemical characteristics: The oil is a pale-green to olive-green liquid. Essential oil composition: Main constituents include carvacrol, phellandrcne, thyrnol, pinene, an unidentified resin and a few high-molecular-weight ketones. The oil from fruits contains a number of terpenic hydrocarbons (limonene 4-9%, _-phellandrene ~25%, β-phellandrene ~7%, myrcene 5 to 19%; α-pinene 1 to 3%, δ-cadinene 4 to 7%, π-cymene 6 to 12%), phenolic compound (carvacrol 0.6 to 1%), ester (methyl octanoate (0.2 to 1.6%) (CoE, 2000). The essential oil from leaves contains monterpinic and sesquiterpenic hydrocarbons (β-pinene ~14%, sabinene ~13%, myrcene ~5%, limonene <0.68%, β-phellandrene 0.3%, γterpinene 1.13%, β-caryophyllene 7.68%, α-humulene 0.57%, germacrene-D 12.08%, bicyclogermacrene 29.20%, δ-cadinene 1.26%), oxygenated terpenic compounds (linalool 0.71%, terpinen-4-ol 10.57%, α-terpineol 1.25%, carophyllene oxide 0.53%, germacrone 0.75%) (CoE, 2000) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy

Usual 20.00 11.74 32.83 28.77

Max. 25.00 18.79 55.48 34.52

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual Max. 15.34 19.18 187.70 200.80 9.59 11.51 9.68 14.38

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: Peppery, woody, aromatic, seedy, biting, ginger and juniper.

SCLAREOLIDE Synonyms: Decahydro tetramethylnaphtho-furanone; Naphtho[2,1-b]furan-2(1H)-one, decahydro-3a,6,6,9a-tetramethyl, [3aR-(3a.α,5aβ,9aα,9bβ]; Norambrienolide CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

n/a 209-269-0

Description: Sclareolide has a musky wood odor. Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

FEMA No.: JECFA No.:

3794 n/a

NAS No.:

3794

Individual: 0.0008333 mg/kg/day

IOFI: n/a

C16H26O2/250.20 Specifications: Appearance Assay Arsenic

White powder 97% (min) Not more than 3 mg/kg

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Heavy metals (as Pb) Loss on drying Sulphated ash

Not more than 20 mg/kg 6% (max) 1% (max)

Reported uses (ppm): (FEMA, 1994) (Alan, please check this) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Fats, oils Fish products Frozen dairy Fruit juice Gelatin, pudding Gravies Hard candy Imitation dairy

Usual 1.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 3.00

Max. 5.00 3.00 3.00 3.00 2.00 2.00 3.00 3.00 2.00 2.00 3.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 1.00 2.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00

Max. 4.00 4.00 5.00 2.00 2.00 3.00 4.00 3.00 2.00 3.00 2.00

Synthesis: Sclareol, isolated from clary sage by solvent extraction, can be efficiently oxidized by the microorganism Cryptococcus albidus to sclareolide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in clary sage bush (Salvia sclarea).

SENNA Botanical name: Alexandria senna – Senna acutifolia Nect.; also called Cassia acutifolia Dilile; incorrectly known as C. Alexandria Mill. Tinnevelly senna – C. medicinalis Bischoff; also called C. augustifolia Vahl; the Tinnevelly variety, also known as C. lanceolata Royle, or incorrectly as C. acutifolia Delile, belongs to this class. S. italica Lamk. or C. Senna Lamk.; also known as C. obovata Coll. (Hayne) Botanical family: Leguminosae Other names: Alexandrian Senna; Nubian Senna; Cassia Senna; Cassia lenitive; Cassia Lanceolata; Cassia officinalis; Cassia aethiopica; Senna acutifolia; Egyptian Senna; Sene de la palthe; Tinnevelly Senna; East Indian Senna; Cassia angustifolia; Cassia Acutifolia Foreign names: Senne (Fr.), Senna (Ger.), Senna (Sp.), Senna (It.) CAS No.: CoE No.:

977083-19-4 n/a

EEC No.: EINECS No.:

114 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6148

Description: A shrub up to 2 m (6.5 ft) tall; grows in tropical and subtropical countries and is cultivated in India and Pakistan. Some confusion exists in the botanical classification. Some pharmacopeae permit the use of only the Tinnevelly variety, C. augustifolia Vahl. This variety is taller and has a thicker foliage and smaller fruits than C. acutifolia Delile. Also, C. obovata is often classified as C. alexandria. C. medicinalis Bischoff var. Royleana has pinnate leaves consisting of a 7-to 15-cm-long rachis and from five to nine pairs of short-petioled, lanceolate leaflets with an asymmetric base and acuminate apex. The fruits, commercially known as follicales, are greenish or sometimes brownish. The part used is the leaflets. Senna is the most commonly used laxative. Derivatives: Tincture, fluid extract, soft aqueous extract, dried aqueous extract, dried purified extract and a tincture prepared from the fluid extract Consumption: Annual: 71.67 lb Individual: 0.00006073 mg/kg/day Regulatory Status: CoE: n/a

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FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The leaves contain sennaemodin, sermanigrin, sermarhamnetin, and anthraquinones. Presence of anthraquinones including dianthrone glycosides, sennosides A and B (rhein dianthrones), sennosides C and D (rhein aloeemodin heterodianthornes) and several sennosides have been detected. Similar to leaves, the pod also contains rhein dianthrone glycosides. Two naphthalene glycosides isolated from senna leaves and pods are 6-hydroxymusicin glucoside and tinnevellin glucoside.1 Senna contains anthracene derivatives (2.5 to 3.5% in the leaves, ~3.4% in the fruits of C. senna, 2.2 to 6.0% in the fruits of C. angustifolia). The chief components are sennosides A, A1 and B, as well as sennosides C and D. It also contains naphthalene derivatives including 6-hydroxymusizin glucoside (0.85% in C. senna), tinnevellin-6-glucoside (0.3% in C. angustifolia). Aroma threshold values: n/a Taste threshold values: n/a

SERPENTARIA Botanical name: Aristolochia serpentaria L. Botanical family: Aristolochiaceae Other names: Virginia snakeroot Foreign names: Serpentaire de Virginie (Fr.), Virginische Schlangenwurzel (Ger.), Serpentaria (Sp.), Aristolochia serpentaria (It.) CAS No.: CoE No.:

977002-55-3 n/a

EEC No.: EINECS No.:

58 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6360

Description: Serpentaria is a perennial, herbaceous plant, with an extremely fibrous, knotty, brown, aromatic root, sending up numerous stems. The plant grows 12 to 45 cm (5 to 18 in.) high, with ovate or oblong leaves; short-peduncled flowers next to the root. The plant is native to the United States (Virginia, Louisiana, Arkansas). The part used is the roots. Serpentaria has an aromatic, spicy odor similar to valerian and ginger. The oil, obtained by steam distillation of the dried roots in approximately 1.0 to 1.2% yields, has an odor reminiscent of valerian and ginger. Derivatives: Tincture (fresh plant, 1:2, dry root, 1:5, 70% ethanol) Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 175.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value

2-3

Refractive index

Ester value

65-80

Solubility

1.4972 -1.4980 at 20°C 1:15-20 in 80% ethanol; 1:0.5 in 90% ethanol

(Part 1 of 2) 1 Franz, Pharmacology 47 (Suppl. 1), 2, 1993.

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Specifications: (Burdock, 1997) (Continued) Optical rotation

Optical rotation

Specific gravity

0.961-0.9901 at 15°C

(Part 2 of 2) Note: The above specifications are for the oil obtained by steam distillation of the dried roots. Physical-chemical characteristics: The oil is a light brown liquid. Composition: The rhizome and roots of A. reticulata contain volatile oil (1%), resin, soluble in petroleum ether (3.2%), resin, soluble in ether (1.9%); tannin, gum, starch (6.48%), dextrin, sugar, malic acid, calcium oxalate, etc., and a crystallizable alkaloid called aristolochine. The main constituents of the oil include pinene, borneol (esterified), probably tiglic acid and a terpene. Aroma threshold values: n/a Taste threshold values: n/a

SESAME Botanical name: Sesamum indicum L. Botanical family: Pedaliaceae Other names: Benne; Gingilly; Teel Foreign names: Sesam (Ger.), Sesamo (Sp.), Sesamo (It.) CAS No.: CoE No.:

977052-01-9 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6407

Description: S. indicum is a genus of tropical African and Indian herbs. It is a rough, hairy, gummy, annual plant, about 70 to 80 cm high, having petiolate, ovate-lanceolate leaves, slightly toothed and mucilaginous. The pale or rose-colored flowers are solitary in the axils. The plant is cultivated for its black or white seeds. The seeds are tiny, oval shaped, sweet and oleaginous. Sesame seeds have a rich, nut-like flavor when roasted. Sesame oil is second only to coconut oil for culinary purposes, food and medicine; it is also used as a substitute for olive oil. The part used is the seed (oil). Consumption: Annual: 4,383,333.33 lb Individual: 3.7146 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The seeds by expression yield a fixed oil consisting essentially of the glycerides of oleic and linoleic acids with small amounts of stearin, palmitin and myristin. Liquid fatty acids are present to about 70%, solid fatty acids 12 to 14%. Aroma threshold values: n/a Taste threshold values: Taste characteristics of extract at 650 ppm: Nutty, roasted, pyrazine, cocoa and coffee, with a slightly smoky, savory nuance.

SIMARUBA Botanical name: Simaruba amara Aubl. Botanical family: Simarubaceae

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Other names: Gavilan; Negrito; Marubá; Marupá; Dysentery Bark; Palo Blanco; Robleceillo; Daguilla; Palo Amargo; Quasia Amarga; Quassia Amer; Quinquina D'Europe; Bois Amer; Bois Blanc; Bois Frene; Bois Negresse Foreign names: Simarouba (Fr.), Ruhrrinde (Ger.), Simaruba (Sp.), Simaruba (It.) CAS No.: CoE No.:

977029-60-9 n/a

EEC No.: EINECS No.:

430 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6361

Description: Chiefly tropical trees and shrubs having bitter-tonic bark, mainly pinnate leaves, and small 3- to 5-merous flowers with a prominent disk. The fruit is either a drupe, a samara or a berry. The bark contains an essential oil and a bitter principle. Most of the Simarubaceae contain a bitter principle and sometimes a resinous matter and oil that are of value as a tonic. Branches of quassia and the pulverized bitter wood of Simaruba species are used in tropical America to drive away insects. The bark is the only part used. Simaruba is tonic, digestive and bitter. Consumption: Annual: <1.00 lb Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Simaruba root-bark contains a bitter principle identical with quassin, a resinous matter, a volatile oil having the odor of benzoin, malic acid and gallic acid in very small proportion, an ammoniacal salt, calcium malate and oxalate, some mineral salts, ferric oxide, silica, ulmin and lignin. Several phytochemicals including 15-hydroxyailanthone, 15-o-β-dglucopyranosylglaucarubol, 15-o-β-d-glucopyranosylglaucarubolone, arachidic-acid, δ-13(18)-glaucarubin, glaucarubin, glaucarubinone, glaucarubolone, linoleic acid, linolenic-acid, oleic acid, palmitic acid, palmitoleic acid, stearic acid have been isolated from Simaruba. Simaruba yields 0.2% of the bitter principles containing quassin, neoquassin and a yellow crystalline substance. Aroma threshold values: n/a Taste threshold values: n/a

SKATOLE Synonyms: Indole, 3-methyl; Indole, 3-methyl- (8CI); 1H-Indole, 3-methyl; 1H-Indole, 3-methyl- (9CI); beta-Methylindole; 3-Methylindole; 3-Methyl-1H-indole; 3-Mi; Scatole; Skatol; Skatole CAS No.: CoE No.:

83-34-1 493

EEC No.: EINECS No.:

493 201-471-7

FEMA No.: JECFA No.:

3019 n/a

NAS No.:

3019

Description: Skatole has a characteristic putrid, fecal odor at high concentrations, becoming pleasant, sweet, warm at very low concentrations. It has a warm overripe fruity flavor below 1 ppm. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.151 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H9N Specifications: (Burdock, 1997) Appearance Boiling point

Whitish-brown solid 265°C

Flash point Melting point

132°C 95°C

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

Usual 0.58 0.44 0.13 0.63

Max. 0.89 0.95 0.13 1.26

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.19 0.47 0.57

Max. 0.51 0.73 1.15

Synthesis: Indoles (skatole) with various substituents in the 2 and 3 position can be synthesized via the Fisher indole synthesis which involves two steps and utilizes a phenylhydrazine and an aliphatic or aromatic aldehyde or ketone as starting materials. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in beetroot, feces, coal tar, Swiss cheese, gruyere cheese, mozarella cheese, butter, milk, goat and sheep milk, boiled egg, fatty fish, coffee, tea, trassi, rice bran, dried bonito and squid.

SLOE (BERRIES) Botanical name: Prunus spinosa L. Botanical family: Rosaceae Other names: Blackthorn Foreign names: Prunellier (Fr.), Schwarzdorn (Ger.), Bruniero (Sp.), Prugnolo (It.) CAS No.: CoE No.:

977052-03-1 n/a

EEC No.: EINECS No.:

376 n/a

FEMA No.: JECFA No.:

3020 n/a

NAS No.:

3020

Description: Sloe is a dense shrub, grows to 4 m in height, with brownish, divaricate, thorny branches; simple, alternate, lanceolate leaves with finely dentate edges; white, solitary or geminate flowers supported by a glabrous peduncle; and globose, blue-violet, sour berries. The plant grows in thickets, along roadsides and in waste places in areas with mild, temperate Mediterranean climate; it grows also in Iran and southern Siberia. The parts used are the berries and the bark and flowers. The fruit is crushed, fermented and sloe gin is distilled from it. Derivatives: Decoctions (from the bark), infusions (from dried flowers), fluid extract (from berries and sometimes the bark) Consumption: Annual: 10,683.33 lb Individual: 0.009053 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 558.350 mg IOFI: Natural

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Composition: Main constituents of the bark include various tannins and alkaloids. The flowers contain, in addition to amygdalin, traces of an essential oil, gums, resins and quercetin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 60.00

Max. 60.00

Food Category Nonalcoholic beverage

Usual 5350.00

Max. 7692.00

FEMA No.: JECFA No.:

NAS No.:

3021

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

Sloe Berries Extract CAS No.: CoE No.:

977029-62-1 n/a

EEC No.: EINECS No.:

376 n/a

3021 n/a

Description: See above, Sloe Berries. Consumption: Annual: 5516.67 lb Individual: 0.004675 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Sloe Berries. JECFA: n/a Trade association guidelines: FEMA PADI: 286.408 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 4063.00 8050.00 85.00 100.00 175.00 200.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 1324.00 2648.00 90.00 100.00

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

Sloe Berries Extract, Solid CAS No.: CoE No.:

977029-61-0 n/a

EEC No.: EINECS No.:

376 n/a

FEMA No.: JECFA No.:

3022 n/a

NAS No.:

3022

Description: See above, Sloe Berries. Consumption: Annual: <1.00 lb Individual: 0.0003359 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Sloe Berries. JECFA: n/a Trade association guidelines: FEMA PADI: 378.768 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 11000.00 60.00 130.00

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

©2002 CRC Press LLC

Max. 11000.00 80.00 175.00

Food Category Nonalcoholic beverages Soft candy

Usual Max. 90.00 150.00 60.00 75.00

SMOKE FLAVOR, CHAR1 Synonyms: Char smoke flavor CAS No.: CoE No.:

977102-14-9 n/a

EEC No.: EINECS No.:

n/a n/a

Consumption: Annual: 45,666.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 133.181 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: n/a Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8702

Individual: 0.0387 mg/kg/day

IOFI: Nature Identical

SNAKEROOT, CANADIAN Botanical name: Asarum canadense L. Botanical family: Aristolochiaceae Other names: Asarum; Wild ginger Foreign names: Serpentaire du Canada (Fr.), Canadische Schlangenwurzel (Ger.), Asaro (Sp.) Asaro (It.) CAS No.: CoE No.:

8016-69-1 n/a

EEC No.: EINECS No.:

74 n/a

FEMA No.: JECFA No.:

3023 n/a

NAS No.:

3023

Description: The several known Asarum species find various applications, depending on the botanical classification. A. canadense, not to be confused with A. europaeum L., is a perennial herb growing preferably in shady, humid, woody areas in Canada and the northern United States. European Asarum differs from the Canadian variety, not only in its main constituents but also in its vegetative form. The essential oil from A. europaeum is poisonous and is not prepared for commercial use. Aristolocholic acid is the toxic constituent. The rhizomes are the only part used. Canadian snakeroot has a strong, characteristic, spicy odor and flavor reminiscent of ginger. Consumption: Annual: 20.00 lb Individual: 0.00001694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

1 Also refer to pyroligenous acid.

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Trade association guidelines: FEMA PADI: 2.149 mg Specifications: (Burdock, 1997) Acid value 1.9-7.5 Ester value 92.4-144.2 (after acetylation) Optical rotation 0 to –11°20"

Refractive index Solubility Specific gravity

IOFI: Natural 1.4843-1.5015 at 20°C 1:1.5-2.5 and more in 70% ethanol 0.947-0.998 at 15°C

Note: The specifications are for the oil obtained by steam distillation of cleaned, dried and comminuted rhizomes. Physical-chemical characteristics: The steam-distilled essential oil is a yellow to yellowamber liquid. The distillation waters are often cohobated for the total yield of essential oil of approximately 3.0%. Essential oil composition: Main constituents include α-pinene, d-linalool, l-borneol, l-α terpineol, geraniol, eugenol, methyl eugenol, a lactone, an azulene compound and various fatty acids. Two chalcone glycosides were isolated, together with seven known flavonol glycosides, from the leaves of Asarum canadense. The structures of the chalcone glycosides were established as chalcononaringenin 2',4'-di-O-glucoside and chalcononaringenin 2'-O-glucoside-4'-O-gentiobioside.1 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish

Usual 5.79 11.23 1.18

Max. 7.62 13.28 3.89

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 2.98 2.71 8.81

Max. 5.00 3.69 10.97

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

SODIUM ACETATE Synonyms: Sodium acetate trihydrate; Acetic acid, sodium salt trihydrate CAS No.: CoE No.:

127-09-3 n/a

EEC No.: EINECS No.:

4221 204-823-8

FEMA No.: JECFA No.:

3024 n/a

NAS No.:

3024

Description: Sodium acetate is odorless or has a faint acetous odor. It effloresces in warm, dry air. Consumption: Annual: 188,333.33 lb Individual: 0.1596 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 150.141 FDA (other): n/a JECFA: ADI: Not limited (1973) and maintained at the 49th meeting (1997) Trade association guidelines: FEMA PADI: 0.235 mg IOFI: Nature Identical Empirical Formula/MW: C2H3NaO2.3H2O/136.08

1 Ishiwata and Kitajima. Phytochemistry 55, 971, 2000.

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Specifications: (FCC, 1996) Appearance

Colorless, transparent crystals or a granular, crystalline powder

Alkalinity (as Na2CO3)

Not more than 0.05%

Not less than 99% and not more than 101% of C2H3NaO2 After drying Heavy metals (as Pb) Not more than 10 mg/kg Assay

Loss on drying Potassium compounds Solubility

Between 30 and 41% Passes test One g dissolves in about 8 ml of water and in about 19 ml of alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereal Fats, oils Meat products Other grain

Usual 0.01 1.00 0.50 6.00

Max. 0.01 5.00 1.00 6.00

Food Category Snack foods Soft candy Soups Sweet sauce

Usual 0.37 0.88 0.10 0.32

Max. 0.76 0.91 0.50 0.32

Synthesis: Acetic acid plus sodium bicarbonate makes sodium acetate plus carbonic acid. Produced by the neutralization of acetic acid with sodium bicarbonate, or by treating calcium acetate with sodium sulfate and sodium bicarbonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

SODIUM BENZOATE Synonyms: Benzoic Acid, sodium salt; Benzoate of soda; Sodium benzoic acid; Antimol CAS No.: CoE No.:

532-31-1 n/a

EEC No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3025 n/a

NAS No.:

3025

Description: Benzoic acid is almost odorless or exhibits a sweet faint balsamic odor and a sweet-sour to acrid taste. For a detailed description, refer to Burdock (1997). Consumption: Annual: 7,900,000.00 lb Individual: 6.6949 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 82.6 FDA (other): n/a JECFA: ADI: 0-5 (1983) Trade association guidelines: FEMA PADI: 0.330 mg IOFI: Nature Identical) Empirical Formula/MW: C7H5NaO2/144.11 Specifications: (FCC, 1996) Appearance

White granules, crystalline powder or flakes

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

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Alkalinity (as NaOH)

Not more than 0.04%

Solubility

One g dissolves in about 2 ml of water, 75 ml alcohol, 50 ml of 90% alcohol

Assay

Not less than 99% and not more than 100.5% of C7H5NaO2 calculated on the anhydrous basis

Water

Not more than 1.5%

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Condiment, relish Confection, frosting Fats, oils Frozen dairy Fruit ices Fruit juice Gelatin, pudding

Usual 0.04 0.49 0.05 0.00 0.80 0.94 0.97 0.12 0.50 0.70 0.72

Max. 0.04 1.10 0.05 0.00 1.07 0.94 0.98 0.15 0.50 0.91 0.95

Food Category Gravies Hard candy Imitation dairy Instant coffee, tea Jam, jelly Meat products Milk products Nonalcoholic beverages Processed vegetables Sweet sauce Soft candy

Usual 0.55 0.01 0.30 0.02 0.75 0.04 0.18 0.39 0.77 0.89 0.21

Max. 0.73 0.01 0.80 0.10 1.00 0.08 0.32 0.60 1.00 2.92 0.31

Synthesis: Produced by the neutralization of benzoic acid with sodium bicarbonate, sodium carbonate or sodium hydroxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Benzoic acid occurs naturally in many plants and in animals. The salt is not found to occur naturally.

SODIUM CITRATE Synonyms: Citrosodine; Trisodium citrate; Citric acid, trisodium salt; 2-Hydroxy-1,2,3-propanetricarboxylic acid, trisodium salt, dihydrate; Sodium citrate dihydrate CAS No.: CoE No.:

68-04-2 n/a

EEC No.: EINECS No.:

4222

FEMA No.: JECFA No.:

3026 n/a

NAS No.:

3026

Description: Sodium citrate is odorless and has a pleasant acid taste. Sodium citrate is anhydrous or contains two molecules of water of crystallization. Consumption: Annual: 26,333,333.33 lb Individual: 22.3163 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 131.111 FDA (other): n/a JECFA: ADI: Not limited (1973)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.564 mg Empirical Formula/MW:

IOFI: n/a

C6H5Na3O7. 2H2O/294.10 Specifications: (FCC, 1996) Colorless crystals or white crystalline powder

Appearance

Assay Heavy metals (as Pb)

Not less than 98% and not more than 100.5% of C6H5Na3O7 calculated on the anhydrous basis Not more than 10 mg/kg

Solubility

One g of dihydrate dissolves in 1.5 ml of water at 25°C and in 0.6 ml of boiling water; insoluble in alcohol

Water

Between 8.5 and 10%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Fats, oils Frozen dairy Fruit ices Fruit juice Gelatin, pudding Gravies Hard candy Imitation dairy

Usual 0.79 0.29 1.57 13.35 7.91 0.44 1.00 3.18 1.32 3.08 0.06 0.99

Max. 1.26 0.50 1.57 25.30 7.94 0.66 2.00 4.32 1.86 3.32 0.06 1.10

Food Category Instant coffee, tea Jam, jelly Meat products Milk products Nonalcoholic beverages Other grain Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 5.08 0.48 0.11 0.55 0.50 0.67 0.21 4.09 1.71 0.10 1.07

Max. 5.64 0.76 0.22 0.71 0.80 0.67 0.56 7.46 2.32 0.10 1.07

Synthesis: Produced by the neutralization of citric acid with sodium hydroxide or sodium carbonate. May be prepared in an anhydrous state or may contain two moles of water per mole of sodium citrate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Citric acid and its salts occur naturally in many plants and animals.

SODIUM DIACETATE Synonyms: Acetic acid, sodium salt; Ethanoic acid, sodium salt; Sodium ethanoate CAS No.: CoE No.:

126-96-5 n/a

EEC No.: EINECS No.:

n/a 204-814-9

FEMA No.: JECFA No.:

3900 n/a

NAS No.:

n/a

Description: Sodium diacetate has the odor of acetic acid. It is a molecular compound of sodium acetate and acetic acid. The pH of a 1 in 10 solution is between 4.5 and 5.0. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a

©2002 CRC Press LLC

FDA: n/a FDA (other): n/a JECFA: ADI: 0-15 (1973) Trade association guidelines: FEMA PADI: 19.500 mg Empirical Formula/MW:

IOFI: n/a

C4H7NaO4/142.09 Specifications: (FCC, 1996) White hygroscopic, crystalline solid

Appearance

Not less than 39% and not more than 41% of free acetic acid (CH3COOH) and not less than 58% and not more than Assay 60% of sodium acetate (CH3COONa), calculated on the anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg

Readily oxidizable substances Not more than 0.2% (as formic acid)

Solubility

One g is soluble in about 1.0 ml of water

Water

Not more than 2%

Reported uses (ppm): (FEMA, 1998) Food Category Snack foods

Usual Max. 15,000.00 30,000.00

Synthesis: Prepared synthetically by reacting sodium carbonate with acetic acid. Special grades are produced by reacting anhydrous sodium acetate with acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

SODIUM HEXAMETAPHOSPHATE Synonyms: Sodium polyphosphate, Glassy; Glassy sodium phosphate; Polyphosphoric acid sodium salts; Sodium tetrapolyphsopahte; Grahm’s salt; Sodium polyphosphate amorphous CAS No.: CoE No.:

68913-31-1 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3027 n/a

NAS No.:

3027

Description: Sodium polyphosphates is a class consisting of several amorphous, water soluble polyphosphates composed of linear chains of metaphosphates units, (NaPO3)x where x ≥ 2, terminated by Na2PO4- groups. They are usually identified by their Na2O/P2O5 ratio or their P2O5 content. The Na2O/P2O5 ratios vary from about 1.3 for sodium tetrapolyphosphate, where x = approximately 4; through about 1.1 for Graham’s salt, commonly called sodium hexametaphosphate, where x = 13 to 18; to about 1.0 for the higher molecular weight sodium polyphosphates, where x = 20 to 100 or more. The pH of their solution varies from about 3 to 9. For additional details of description refer to Burdock (1997). Consumption: Annual: 2,966,666.67 lb Individual: 2.5141 mg/kg/day

©2002 CRC Press LLC

Regulatory Status: CoE: n/a FDA: 21 CFR 133.169, 133.173, 133.179, 150.141, 150.161, 169.115, 173.310, 182.6770, 182.90 FDA (other): n/a JECFA: ADI: MTDI: 70 (1982) Trade association guidelines: FEMA PADI: 0.602 mg IOFI: n/a Empirical Formula/MW: (NaPO3)x where x ≥ 2/ mixture of polymeric compounds Specifications: (FCC, 1996) Appearance Assay Arsenic (as As) Fluoride

Colorless or white transparent platelets, granules or powder Between 60 and 71% of P2O5 Not more than 3 mg/kg

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

Not more than 0.1%

Solubility

Very soluble in water

Not more than 0.005%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Fats, oils Gelatin, pudding Jam, jelly Meat products

Usual 0.77 3.19 0.10 0.20 1.91 4.20 0.45

Max. 0.77 10.37 0.10 0.21 2.98 5.17 0.96

Food Category Milk products Nonalcoholic beverages Poultry Processed vegetables Reconstuted vegetable Snack foods Soft candy

Usual 0.86 0.03 0.43 3.75 0.00 1.07 0.29

Max. 1.28 0.30 0.67 3.75 0.00 1.61 0.35

Synthesis: Sodium hexametaphosphate is prepared by heating monosodium phosphate (NaH2PO4) rapidly to a clear melt, which occurs slightly above 625°C. Rapid chilling of this melt produces a very soluble glass, which is then crushed or milled. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SODIUM 3-MERCAPTOOXOPROPIONATE Synonyms: 3-Mercapto-2-oxopropionic acid, sodium salt; Pyruvic acid, 3-mercapto-,sodium salt; Sodium mercaptopyruvate; Sodium 3-mercapto-2-oxopropanoate CAS No.: CoE No.:

n/a n/a

EEC No.: EINECS No.:

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

©2002 CRC Press LLC

n/a

FEMA No.: JECFA No.:

3901 n/a

NAS No.:

n/a

Individual: n/a

Trade association guidelines: FEMA PADI: 0.161430 mg Empirical Formula/MW:

IOFI: n/a

C3H6O2S·Na+/106.15 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Cheese Egg products Fats, oils Frozen dairy Gelatin, pudding Gravies

Usual 0.80 1.00 0.50 0.10 1.00 1.00

Max. 5.00 5.00 5.00 3.00 10.00 10.00

Food Category Meat products Milk products Poultry Processed vegetables Reconstituted vegetables

Usual 1.00 0.50 1.00 0.01 0.50

Max. 5.00 5.00 10.00 1.00 5.00

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

SODIUM 3-METHOXY-4-HYDROXYCINNAMATE Synonyms: Ferulic acid, sodium salt; 3-(4-Hydroxy-3-methoxyphenyl)propenoic acid, sodium salt; Propenoic acid, 3-(4-hydroxy-3-methoxyphenyl)-, monosodium salt; Sodium ferulate CAS No.: CoE No.:

24276-84-4 EEC No.: n/a EINECS No.:

n/a

FEMA No.: JECFA No.:

3812 n/a

NAS No.:

n/a

Description: Sodium 3-methoxy-4-hydroxycinnamate has a sweet clovery, phenolic odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 59.560 mg IOFI: n/a Empirical Formula/MW: C10H10O4Na/217.18 (structure) Specifications: Appearance Light yellow solid powder Assay

Melting point

93.4% (min) Sodium ferulate, 2.8% water, 3.8% unknown

Solubility

>300°C (starts to decompose at ~175°C) Soluble in water; insoluble in “fat”

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Gelatin, pudding Nonalcoholic beverages

©2002 CRC Press LLC

Usual 100.00 100.00 400.00

Max. 100.00 100.00 400.00

Food Category Sugar substitutes Sweet sauce

Usual 2000.00 300.00

Max. 2000.00 300.00

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

SODIUM 2-(4-METHOXYPHENOXY)PROPANOATE CAS No.: CoE No.:

977148-09-6 n/a

EEC No.: EINECS No.:

n/a

FEMA No.: JECFA No.:

3773 n/a

NAS No.:

n/a

Description: 2-(4-Methoxyphenoxy)propanoate is a potent inhibitor of the sweetness of sucrose and other sweeteners. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.711 mg IOFI: n/a Empirical Formula/MW: C10H11NaO4/218.18 Specifications: (Burdock, 1997) White to pale cream, crystalline solid Assay 100 ± 2% Melting point 190°C Appearance

Soluble in water and propylene glycol; slightly soluble in fat Specific gravity 0.32 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Snack foods

Usual 70.00 100.00

Max. 100.00 150.00

Food Category Soft candy

Usual Max. 100.00 150.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee beans.

SORBITAN MONOSTEARATE Synonyms: 1,4-Anhydro-d-glucitol, 6-octadecanoate; Anhydrosorbitol monostearate; Anhydrosorbitol stearate; d-Glucitol, anhydro-, monooctadecanone; d-Glucitol, 1,4-anhydro, 6octadecanoate; Sorbitan monostearate; Sorbiton monostearate (compound usually contains also associated fatty acids); Sorbitan O; Sorbiton stearate; Sorbitani stearas CAS No.: CoE No.:

1338-41-6 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

n/a 215-664-9

FEMA No.: JECFA No.:

3028 n/a

NAS No.:

3028

Description: Sorbitan monostearate has a bland odor and taste. It is a mixture of partial stearic and palmitic acid esters of sorbitol and its mono- and dianhydrides. For additional details of description refer to Burdock (1997). Consumption: Annual: 333,333.33 lb Individual: 0.2824 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1001, 163.123, 163.130, 163.135, 163.140, 163.145, 163.150, 163.153, 163.155, 172.515, 172.842, 173.340 FDA (other): n/a JECFA: ADI: 0-25 (1973) Trade association guidelines: FEMA PADI: 1033.169600 mg IOFI: n/a Empirical Formula/MW:

C24H46O6/430.62 Specifications: (FCC, 1996) Acid value Appearance

Assay

Between 5 and 10 Light cream to tan colored, hard waxy solid Not less than 27 g and not more than 34 g of polyols (as sorbitol and its mono- and dianhydrieds) per 100 g of sample, and not less than 68 g and not more than 76 g of fatty acids per 100 g of sample, calculated on the anhydrous basis

Hydroxyl value Between 235 and 260 Saponification Between 147 and 157 value Soluble at temperature above its melting point in toluene, dioxane, ether, ethanol, methanol, anilin; insoluble in cold water, mineral spirit and aceSolubility tone; dispersible in warm water; soluble with haze, above 50° in mineral oil and ethyl acetate

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

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

Usual Max. 7169.00 7184.00 1000.00 1500.00

Food Category Soft candy Sweet sauce

Usual 1966.00 1850.00

Max. 2016.00 2500.00

Synthesis: Prepared by reacting edible commercial stearic acid (usually containing associated fatty acids, chiefly palmitic) with sorbitol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

d-SORBITOL Synonyms: Glucitdol; Glucitol, d- (8CI); d-Glucitol (9CI); d-Glucitol, hydrate; L-Gucitol; Hexahydric alcohol; d-1,2,3,4,5,6-Hexanehexol; Sorbicolan; Sorbilande; Sorbit; Sorbite;

©2002 CRC Press LLC

d-Sorbite; Sorbitol; Sorbitol d-; Sorbitol solutions; Sobitol syrup C; d-Sorbitol; d-(-)-Sorbitol CAS No.: CoE No.:

50-70-4 n/a

EEC No.: EINECS No.:

81

FEMA No.: JECFA No.:

3029 n/a

NAS No.:

3029

Description: d-Sorbitol has a sweet taste. In comparison to sucrose, the relative sweetness of sorbitol is approximately 50%. Sorbitol can exist in any of several crystalline forms with melting points ranging from 89 to 101°C. For a detailed description on this compound refer to Burdock (1997). Consumption: Annual: 106,333,333.33 lb Individual: 90.1129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 184.1835 FDA (other): n/a JECFA: ADI: Not specified (1982) Trade association guidelines: FEMA PADI: 29.749 mg IOFI: n/a Empirical Formula/MW: C6H14O6/182.17 Specifications: (FCC, 1996) Appearance

Assay

Arsenic (as As)

White, hygroscopic powder, flakes or granules Not less than 91% and not more than 100.5% of sorbitol (C6H14O6), calculated on the anhydrous basis Not more than 3 mg/kg

Chloride Not more than 0.005% Heavy metals (as Pb) Not more than 5 mg/kg Lead Not more than 1 mg/kg

Reducing sugar

Not more than 0.3%

Residue on ignition

Not more than 0.1%

One g dissolves in about 0.45 ml in water; slightly soluble in alcohol, methanol and acetic acid Sulfate Not more than 0.01% Total sugars Not more than 1.0% Water Not more than 1.0% Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatin, pudding Hard candy

Usual 0.03 139.30 454.80 17.38 2.26 60.30 10.00 0.10 814.90

Max. .06 153.50 491.50 17.38 2.29 71.71 10.00 1.00 935.80

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

Usual Max. 27.66 27.66 0.14 56.27 20.13 34.44 6.00 6.00 45.00 55.00 15.00 15.00 411.40 421.90 0.04 0.04

Synthesis: Sorbitol is manufactured by hydrogenation of glucose with hydrogen and active nickel catalyst. It is commercially available as 70% syrup or as a pure white powder. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Natural occurrence: Sorbitol is one of the most widely found sugar alcohols in nature with relatively high concentrations occurring in apples, pears, plums, peaches and apricots. Also reported found in several varieties of berries, seaweed and algae.

SPEARMINT Botanical name: Mentha spicata Houds or L. Botanical family: Labiatae Foreign names: Menthe crépue (Fr.), Krauseminz (Ger.), Menta crespa (Sp.), Menta crispa (It.) CAS No.: CoE No.:

977002-61-1 n/a

EEC No.: EINECS No.:

285 n/a

FEMA No.: JECFA No.:

3030 n/a

NAS No.:

3030

Description: Spearmint is a glabrous to hairy perennial herbaceous plant extensively cultivated in North America, England, Germany and Holland. Spearmint is derived from a range of species, but the two most important sources worldwide are M. spicata and M. x gracilis. The other frequently cultivated varieties are M. trichoura Brig. and M. tenuis. The plant is from 25 to 75 cm (10 to 30 in.) high, with an erect, branched stalk exhibiting long, lanceolate leaves and flowers clustered in the form of spikes. The part used is the flowering tops. Spearmint has a warm, herbaceous, penetrating odor and a sharp, pungent flavor. Grade I peppermint must contain 1.0% essential oil (dried peppermint), while spearmint must contain 0.4% essential oil (dried mint) to meet International Standard requirements. Derivatives: Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues are prepared from M. spicata. Consumption: Annual: 41,500.00 lb Individual: 0.03516 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 302.018 mg IOFI: Natural Composition: Leaves and flowering tops of spearmint contains essential oil (thymol), resin, gum, tannin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Gelatin, pudding

Usual Max. 300.00 500.00 994.50 5967.00 1000.00 2000.00

Food Category Meat products Nonalcoholic beverages

Usual Max. 400.80 804.80 1000.00 1674.00

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

Spearmint Extract CAS No.: CoE No.:

84696-51-5 EEC No.: n/a EINECS No.:

©2002 CRC Press LLC

285 283-656-2

FEMA No.: JECFA No.:

3031 n/a

NAS No.:

3031

Description: Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both and contains not less than three percent by volume of oil of spearmint. Also see above, Spearmint. Consumption: Annual: 16,517.00 lb Individual: 0.01448 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Spearmint JECFA: n/a Trade association guidelines: FEMA PADI: 245.700 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 1800.00 2000.00

Food Category Nonalcoholic beverage

Usual 1800.00

Max. 2000.00

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

Spearmint oil Other names: Curled mint oil; Mentha spicata oil; Oil of crispmint; Oil of curled mint; Oil of spearmint; Oils, spearmint; Spearmint flavor; Spearmint terpenes CAS No.: CoE No.:

8008-79-5 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3032 n/a

NAS No.:

3032

Description: The volatile oil obtained by steam distillation from the fresh overground parts of the flowering plant of M. spicata L. The oil has an aromatic odor. Consumption: Annual: 471,666.67 lb Individual: 0.3997 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Spearmint JECFA: n/a Trade association guidelines: FEMA PADI: 227.612 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –48° and –59°

Not less than 55.0%, by volume, of ketones Heavy metals (as Pb) Passes test Reaction Passes test Assay

Refractive index

Between 1.484 and 1.491 at 20°C

Solubility in alcohol

Passes test

Specific gravity

Between 0.917 and 0.934

Physical-chemical characteristics: The oil is a colorless, pale-yellow to greenish-yellow liquid. It may be rectified by distillation. Essential oil composition: The oil contains α-pinene, α-phellandrene, l-limonene, octyl alcohol, dipentene cineol (in some varieties only), dihydrocarveol and carvone. Esters of acetic butyric and caproic acids are also reported present in the oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 116.30

Max. 154.30

Food Category Hard candy

Usual 1,472.00

Max. 1,605.00

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Chewing gum Condiment, relish Frozen dairy Fruit juice Gelatin, pudding

Usual Max. 1,054.00 1,318.00 1,977.00 7,913.00 50.00 250.00 47.50 130.40 500.00 550.00 89.00 95.42

Food Category Jam, jelly Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual Max. 96.95 98.66 107.20 136.00 66,668.00 66,668.00 463.80 559.60 39.00 90.00

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Minty, green, carvone-like with weedy nuances.

STAR ANISE Botanical name: Illicium verum Hook, f. Botanical family: Mangoliaceae Foreign names: Anis étoilé (Fr.), Stern Anis (Ger.), Anis estrellado (Sp.), Anice stellato (It.), Badiana (Sp.) CAS No.: CoE No.:

977052-16-6 238

EEC No.: EINECS No.:

238 n/a

FEMA No.: JECFA No.:

2095 n/a

NAS No.:

2095

Description: Tall evergreen tree up to 10 m high, indigenous to Southern China and Indochina. The plant has short-stemmed leaves, single axillary flowers from white to red in color and a whitish bark. Following pollination, the carpels (usually eight in number and each containing a single tiny seed) swell, assuming the characteristic star shape and reddish-brown color. The plant flowers all year round. The flavor obtained is sweet, not powerful. The active principle of star anise is anethole. The part used is the seed. Chinese star anise should not be confused with Japanese star anise (Illium lanceolatum A.C. Smith), which is highly poisonous. Derivatives: Derivatives include fluid extract, tincture (20% in 60 to 70% ethanol) and essential oil from which anethole is isolated. Consumption: Annual: 11,283.33 lb Individual: 0.009562 mg/kg/day Regulatory Status: CoE: Classified as Category 3 (with limits on estragole and safrole). Use levels in ppm: baked goods 150.00 ppm, frozen dairy 20.00 ppm, meat products 1000.00 ppm, soft candy 90.00 ppm, gelatin, puddings 15.00 ppm, nonalcoholic beverages 15.00 ppm, alcoholic beverages 60.00 ppm FDA: 21 CFR 182.10, 582.10 FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 52.555 mg IOFI: Natural Composition: Nine new phenylpropanoids (2 to 7, 10, 12 and 14) and two compounds representing novel structural classes of 7-O-8' and 7-O-8'.8-O-7' lignans (8 and 9, respectively) have been isolated from I. verum. Most of these compounds appear to be biogenetically derived from threo-anethole glycol.1 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 45.00

Max. 60.00

Food Category Meat products

Usual Max. 450.00 1000.00

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 100.00 16.00

Max. 150.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 75.00

Max. 15.00 90.00

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Star Anise Oil Other names: Badiane; Oil, star, anise; Star anise oil. CAS No.: CoE No.:

68952-43-2 EEC No.: n/a EINECS No.:

238 n/a

FEMA No.: JECFA No.:

2096 n/a

NAS No.:

2096

Description: The oil is obtained by steam distillation of dried, well-ripe, brown-colored seeds and is known commercially as star anise essential oil. The odor is intensely sweet with a characteristic flavor. Consumption: Annual: 7116.67 lb Individual: 0.006031 mg/kg/day Regulatory Status: CoE: Classified as Category 3 (with limits on estragole and safrole). Use levels in ppm: baked goods 150.00 ppm, frozen dairy 4.46 ppm, meat products 0.32 ppm, soft candy 260.9 ppm, gelatin, puddings 3.08 ppm, nonalcoholic beverages 15.18 ppm, alcoholic beverages 167.4 ppm FDA: n/a FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.352 mg IOFI: n/a Specifications: See Anise Oil. FCC (1996) has reported star Anise seed oil from Illicium verum and anise oil from Pimpinella anisum under Anise oil. It is a pale-yellow to amber-yellow liquid that tends to solidify at low temperatures. Essential oil composition: The main constituents include anethole (85 to 90%), d-α-pinene, δ-carene, α- and β-phellandrene, p-cymene, cineol, l-limonene, d-terpineol and 25 constituents (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 89.04 13.40 3.71 2.84

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

1 Sy and Brown. J. Nat. Prod. 61, 987, 1998.

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Max. 167.40 38.05 4.46 3.08

Food Category Meat product Nonalcoholic beverages Soft candy

Usual Max. 0.16 0.32 10.43 15.18 236.20 260.90

STEARIC ACID Synonyms: Butter acids; Cetylacetic acid; 1-Heptadecanecarboxylic acid; Octadecanoic acid (9CI); n-Octadecanoic acid; PD 185; Pearl stearic; Stearrex beads; Stearic acid (8CI); Stearic acid, pure; Stearophanic acid CAS No.: CoE No.:

57-11-4 n/a

EEC No.: EINECS No.:

15 200-313-4

FEMA No.: JECFA No.:

3035 116

NAS No.:

3035

Description: Stearic acid has a characteristic odor and taste resembling tallow. It is a mixture of solid organic acids obtained from fats consisting chiefly of stearic acid (C18H36O2) and palmitic acid (C16H32O2). Consumption: Annual: 36,500.00 lb Individual: 0.03093 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 73.1646 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 21.869 mg IOFI: Nature Identical Empirical Formula/MW: C18H36O2/284.29 Specifications: (FCC, 1996) Acid value

Appearance

Between 196 and 211 Hard, white or faintly yellowish, somewhat glossy and crystalline solid, or as a white or yellowish-white powder

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

Iodine value Residue on ignition

Not more than 7 Not more than 0.1%

Saponification value

Between 197 and 212

Solidification point

Between 54.5 and 69°C

1 g is soluble in 20 ml of alcohol, 2 ml chloroform Solubility and in about 3 ml ether; practically insoluble in water Unsaponifiable matter Not more than 1.5% Water Not more than 0.2%

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

Usual 15.31 2.10 13.00 13.00

Max. 19.19 2.10 15.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 1531.00 1782.00 8.00 10.00 3000.00 4000.00

Synthesis: Commercially it is produced by the hydrogenation of the unsaturated 18-carbon fatty acids of soybean, cottonseed or other vegetable oils. When obtained from animal fats by hydrolysis and fractional crystallization, commercial stearic acid is a mixture of solid organic acids, chiefly palmitic and stearic acids. Commercial products containing about 90% stearic acid are produced by hydrolysis and crystallization of a completely hydrogenated vegetable oil or by fractional distillation of fatty acid mixtures obtained from tallow. Aroma threshold values: Detection: 20 ppm Taste threshold values: n/a

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Natural occurrence: Stearic acid is naturally present in the glycerides of animal fats and most vegetable oils. Reported found in fresh apple, banana, Vitis vinifera L., melon, tomato, ginger, blue cheeses, cheddar cheese, Swiss cheese, feta cheese, butter milk, raw fatty fish, raw lean fish, raw shrimp, grapefruit juice, guava, papaya, cucumber, saffron, pork and lamb liver, pork fat, hop oil, beer, cognac, rum, whiskies, sherry, tea, peanut oil, soybean, roast coconut, coconut milk, avocado, passion fruit, rose apple, mushroom, starfruit, fenugreek, mango, cardamom, cooked rice, prickly pear, dill seed, buckwheat, malt, wort, cassava, loquat, shrimp, crab, Cape gooseberry and Chinese quince.

STORAX Botanical name: Liquidambar orientalis Mill. – Asian or levant storax; or L. styraciflua L. – American storax Botanical family: Hamamelidaceae Other names: Styrax, Asiatic styrax; Gum styrax Honduras; Gum styrax Honduras white; Liquid ambar extractives; Styrax American; Styrax gum; Red gum; Sweet gum; Styrax oleoresin; Styrax resin; Styrax resinoid; Styrax, clarified Foreign names: Styrax (Fr.), Storax (Ger.), Esteraque (Sp.), Storace (It.) CAS No.: CoE No.:

8046-19-3 n/a

EEC No.: EINECS No.:

265 232-458-4

FEMA No.: JECFA No.:

3036 n/a

NAS No.:

3036

Description: Storax is an exudate produced in the sapwood (balsam) and bark tissue of the trees L. orientalis and L. styraciflua. The pathological condition is caused intentionally in L. orientalis by removing sections of the bark and injuring the inner sapwood. The crude storax is collected in cans and occaisonally pieces of peeled bark are boiled in water to recover additional material. In L. styraciflua (American storax), the exudate accumulates in pockets of older trees; thus, it is not necessary to injure the sapwood to stimulate the pathological condition. Both types are tall trees (ca. 15 m, or 49 ft), growing wild in Asia Minor and in the forests of Central and South America. The trees have leaves similar to maple, with flowers growing in clusters like those of plantain. The part used is the exudate (balsam). Storax has a pleasant, sweet, balsamic, slightly spicy odor. Derivatives: Storax resinoid is an important derivative because the balsam is so impure that it cannot be used. The true resinoid is prepared by benzene extraction. It is free of water, dirt, sand, etc. It is dark olive-brown in color and very viscous. The true storax absolute is obtained by alcoholic extraction of the resinoid. Consumption: Annual: 1066.66 lb Individual: 0.0009039 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.349 mg IOFI: Natural Composition: The leaves of L. styraciflua contain tannin and small quantities of a volatile oil. The main constituents of storax include styracin, cinnamic acid and its esters, vanillin, styrene and probably styrocamphene. In styrax gummi, the contents of free and hydrolytic

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cinnamic acid were 7.03 and 25.26%, respectively; and in its original plant L. orientalis, they were 0.3% evenly.1 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.08 21.64 158.80 2.94

Max. 2.16 24.97 158.80 3.97

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.98 1.03 12.00

Max. 4.02 2.06 15.29

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

Storax Extract Other names: Styrax extract CAS No.: CoE No.:

977029-80-3 n/a

EEC No.: EINECS No.:

265 n/a

FEMA No.: JECFA No.:

3037 n/a

NAS No.:

3037

Description: Purified storax is a brown semi-solid mass. The crude balsam contains many impurities that are not desired for use in flavors or in perfumery. Also see above, Storax. Consumption: Annual: 683.33 lb Individual: 0.0005790 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.665 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Frozen dairy

Usual 0.84 3.61 0.10 1.00

Max. 0.84 5.40 0.30 1.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.77 0.80 2.98

Max. 0.77 0.82 4.00

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

Storax Oil Other names: Oils, styrax; Styrax (Asiatic and American); Styrax Asian oil; Styrax oil, distillate. CAS No.: CoE No.:

8024-01-9 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6464

Description: The oil is obtained by steam distillation of the crude resin in approximately 0.5 to 1.0% yields. The oil has a balsamic, sweet, slightly spicy odor. Based on the source the oils are categorized as Asian (levant oil) storax (L. orientalis) and American storax (L. styraciflua). Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: 1 Luo et al. Zhongguo Zhong Yao Za Zhi 21, 744, 1996.

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CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Specifications: (Burdock, 1997) Asian: 0.5-33; American: 30 max Asian: 0.5-130; American: Ester value 5-50 Asian: –38° to +0°30’; Optical rotation American: 0° to +4° Acid value

IOFI: Natural

Refractive index Asian: 1.5395-1.56528; Ameriat 20°C can: 1.530-1.545 Asian: 1:1 in 70% ethanol; AmerSolubility ican: >1:0.5 in 80% alcohol Asian: 0.89-1.06; American: Specific gravity 0.975-1.005 at 25°/25°C

Physical-chemical characteristics: Both the oils are colorless to pale-yellow liquid. Essential oil composition: The oil contains several chemicals, the major ones including terpinen-4-ol, α-pinene and sabinene.1 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, green, spicy with a woody hay-like nuance.

STRAWBERRY Botanical name: Fragaria vesca L. Botanical family: Rosaceae Foreign names: Fraise (Fr.), Erdbeere (Ger.), Fraulera (Sp.), Fragola (It.) Description: Perennial, herbaceous plant; grows wild or cultivated in central-southern Europe, North America and Asia. The plant grows 10 to 20 cm (4 to 8 in.) in height and has thick rhizomes; radical leaves with long, small, white flowers blossoming from April to July; and fleshy, ovoidal, red berries covered with numerous achenes. The only part used is the berries. Strawberry has a sweet-sour taste and a characteristic odor. Derivatives: Concentrated (four- to sixfold) juice Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Strawberry aroma has been the subject of extensive investigation. Several components have been identified, of which only 7% appear to be responsible for the aroma. Strawberry aroma varies widely with the strawberry variety. The most valuable part, aroma, is from wild strawberry. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 and 5% sucrose: Sweet, ripe, strawberry jam and preserve notes.

1 Wyllie and Brophy. Planta Medica 55, 316, 1989.

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STYRENE Synonyms: Benzene, ethenyl- ((CI); Benzene, vinyl-; Bulstern K525-19; Cinnamene; Cinnamenol; Cinnamol; Diarex hf 77; Ethenylbenzene; Ethylene, phenyl-; Phenylethylene; Styrene; Styrene, monomer; Styrene monomer, inhibited (UN2055) (flammable liquid); Vinyl benzene; Vinylbenzene; Vinylbenzol CAS No.: CoE No.:

100-42-5 n/a

EEC No.: EINECS No.:

n/a 202-851-5

FEMA No.: JECFA No.:

3233 n/a

NAS No.:

3233

Description: Styrene has a characteristic sweet, balsamic, almost floral odor that is extremely penetrating. Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 165.110, 172.515, 173.20, 173.25, 175.105, 175.300, 175.380, 175.390, 176.170, 176.180, 177.1010, 177.1210, 177.2260, 177.2420, 178.3790 FDA (other): n/a JECFA: ADI: 0.04 (PMTDI)-lowest level technologically attainable (1984) Trade association guidelines: FEMA PADI: 1.157 mg IOFI: Nature Identical Empirical Formula/MW: C8H8/104.14 Specifications: (Burdock, 1997) Appearance

Colorless to yellowish oily liquid

Boiling point

145-146°C; 48°C at 20 mmHg

Flash point Melting point

38°C –33°C

Refractive index 1.5463 at 20°C Soluble in alcohol, ether, acetone and carbon disulfide; sparingly soluble in water Specific gravity 0.9090 at 20°C; 0.9045 at 25°C Solubility

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

Usual 6.20 0.19 2.76 2.79

Max. 8.71 2.47 4.17 4.38

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.10 1.41 4.19

Max. 0.50 2.98 6.22

Synthesis: Prepared from ethylbenzene or from phenylethanol. Aroma threshold values: Detection: 3.6 to 80 ppb Taste threshold values: n/a Natural occurrence: Reported found in cranberry and bilberry, currants, grape, parsley, milk and dairy products, whiskey, cocoa, coffee, tea, roasted filberts and roasted peanuts. Also reported found in fresh apple, guava fruit, pineapple, vinegar, butter, fish oil, black tea, roasted filbert, roasted peanut, soybean, plum brandy, apple brandy, Brazil nut, rice bran, bourbon vanilla, grapes, peach, strawberry, onion, peas, bell pepper, cassia leaf, cheeses, parsley, milk, boiled and scrambled egg, lean fish, fish oil, cooked chicken and beef, rum, malt and Scotch whiskey, cider, grape, wine, cocoa, coffee, honey, cloudberry, plum, rose

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apple, beans, trassi, walnut, buckwheat, soursop, watercress, kiwifruit, wild rice, sapodilla fruit, nectarine, okra, crab, crayfish and pawpaw.

SUGAR BEET EXTRACT FLAVOR BASE Botanical name: Beta vulgaris L. Botanical family: Chenopodiaceae CAS No.: CoE No.:

8016-79-3 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6421

Description: B. vulgaris (L.) is a native of South Europe, extensively cultivated as an article of food and especially for the production of sugar. Sugar beet extract flavor base is the concentrated residue of souble sugar beet extractives from which sugar and glutamic acids have been recovered and which has been subjected to ion exchange to minimize the concentration of naturally occurring trace minerals. Consumption: Annual: 42,333.33 lb Individual: 0.03587 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.585 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

SUCROSE OCTAACETATE Synonyms: α-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-β-D-fructofuranosyl, tetracetate (9CI); alpha-D-Glucopyranoside, 1,3,4,4-Itetra-o-acetyl-β-D-fructofuranosyl, tetracetate; Octaacetylsucrose; Sucrose, octaacetate (8CI); 1,3,4,6-Tetra-O-acetyl-beta-Dfructofuranosyl-alpha-D-flucopyrano-side tetracetate CAS No.: CoE No.:

126-14-7 n/a

EEC No.: EINECS No.:

4219 204-772-1

FEMA No.: JECFA No.:

3038 n/a

NAS No.:

3038

Description: Sucrose ocataacetate is odorless with an intensly bitter flavor influenced by food acids. Consumption: Annual: 1750.00 lb Individual: 0.001483 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 1.600 mg Empirical Formula/MW:

IOFI: Artificial

C28H38O19/678.61

Specifications: (Burdock, 1997) Appearance Melting point

Needles from alcohol 84°C

Optical rotation Solubility

+56.6° at 20°C (in chloroform) 0.1% in water; 9% in alcohol

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

Usual 1.00 5.46 5.40

Max. 3.00 8.77 8.77

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 5.40 5.18 5.40

Max. 8.77 9.92 8.72

Synthesis: May be prepared by heating sucrose, acetamide and sodium acetate; or by acetylation of sucrose using acetic anhydride, zinc chloride and acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

SULFUR DIOXIDE Synonyms: Bisulfite; Sulfiting agents; Sulfur dioxide (8CI)(9CI); Sulfur dioxide (SO2); Sulfur dioxide (UN1079) (nonflammable gas); Sulfur oxide; Sulfurous acid anhydride; Sulfurous anhydride; Sulfurous oxide; Sulfur dioxide CAS No.: CoE No.:

7446-09-5 n/a

EEC No.: EINECS No.:

n/a 231-195-2

FEMA No.: JECFA No.:

3039 n/a

NAS No.:

3039

Description: Sulfur dioxide has a sharp, pungent odor. It has been employed in food processing as a sanitizing agent for food containers and fermentation equipment, as a preservative to reduce or prevent microbial spoilage of food, as a selective inhibitor of undesirable microorganisms in the fermentation industry and as an antioxidant and inhibitor of enzyme-catalyzed oxidative discoloration and non-enzymatic browning, during preparation, storage and distribution of many foods. It is shipped as a liquid under pressure. Its vapor density is 2.26 times that of air at atmospheric pressure and 0°C. The specific gravity of the liquid is about 1.436 at 0°/4°C. Consumption: Annual: 1,500,000.00 lb Individual: 1.2711 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 101.100, 172.892, 182.3862 FDA (other): n/a JECFA: ADI: 0-0.7 (1986) Trade association guidelines: FEMA PADI: 0.273 mg IOFI: Nature Identical Empirical Formula/MW: SO2/64.06

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Specifications: (FCC, 1996) Appearance

Colorless, flammable gas, under normal conditions of temperature and pressure

Assay

Not less than 99.9% of SO2 by weight

Heavy metals (as Pb)

Not more than 0.003% by weight

Lead

Not more than 10 mg/kg by weight

Nonvolatile Not more than 0.05% by residue weight Not more than 0.002% by Selenium weight 10 g SO2 per 100 g of Solubility solution at 10°C Not more than 0.05% by Water weight

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereal Fruit juice Gelatin, pudding Granulated sugar

Usual 0.06 0.00 0.00 2.28 0.01 0.01

Max. .18 .00 .00 3.84 .03 .02

Food Category Meat products Other grain Processed vegetables Reconsituted vegetables Soft candy Sweet sauce

Usual 0.00 0.04 0.00 0.05 0.01 0.01

Max. 0.01 0.07 0.40 0.11 0.01 0.05

Synthesis: Sulfur dioxide usually is prepared industrially by the burning in air or oxygen of sulfur or such compounds of sulfur as iron pyrite or copper pyrite. Large quantities of sulfur dioxide are formed in the combustion of sulfur-containing fuels. In the laboratory the gas may be prepared by reducing sulfuric acid (H2SO4) to sulfurous acid (H2SO3), which decomposes into water and sulfur dioxide, or by treating sulfites (salts of sulfurous acid) with strong acids, such as hydrochloric acid, again forming sulfurous acid. Aroma threshold values: Recognition: 50 to 100 ppm Taste threshold values: n/a Natural occurrence: Reported found in orange juice, grapefruit juice, onion, boiled and cooked beef, starfruit, and weinbrand brandy.

TAGETES Botanical name: Tagetes patula L., T. erecta L. or T. minuta L. (T. gladulifera Schrank) Botanical family: Compositae Other names: Marigold Foreign names: Tagetes (Fr.), Tagetes (Ger.), Tagete (It.) Description: Strong-scented annual herb probably native to Africa or Central America. Among the various Tagetes species, T. gladulifera and T. minuta are the most common varieties. The plant grows wild; its growing sites include Argentina, southern Mexico, South Africa, Australia, Africa and the Mediterranean. It is frequently encountered in India (T. patula). The herb grows up to 30 cm (1 ft), has opposite pinnatifid leaves, showy heads of flowers with yellow or orange rays and seeds that form after the flowers blossom. The whole plant is used. Tagetes has a characteristic herbaceous, somewhat rancid odor with fruital, bitter undertones. Tagetes should not be confused with pot marigold. Derivatives: The absolute, prepared by conventional systems. Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins are obtained from T. patula. Consumption: Annual: n/a Individual: n/a Regulatory Status:

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CoE: n/a FDA: See below FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: n/a

Tagetes Meal and Extract CAS No.: CoE No.:

977010-56-2 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The color additive tagetes (Aztec marigold) extract is a hexane extract of the flower petals of the Aztec marigold (T. erecta L.). It is mixed with an edible vegetable oil, or with an edible vegetable oil and a hydrogenated edible vegetable oil, and not more than 0.3% ethoxyquin. It may also be mixed with soy flour or corn meal as a carrier. The absolute is a highly viscous, yellowish-green to dark-green liquid with an herbaceous odor and slightly bitter, fruital undertones. Tagetes (Aztec marigold) meal is free from admixture with other plant material from Tagete serecta L. or from plant material or flowers of any other species of plants. Also see above, Tagetes. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 73.295 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: Acid value Hexane residue Iodine value Melting point

0.60-1.20 Not more than 25 ppm 132-145 53.5-55.0°C

Saponification value 175-200 Titer 35.5-37.0°C Unsaponifiable matter 23.0-27.0%

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

Tagetes Oil Other names: Cydonia oil; Oil of Tagetes gladulidera; Oils, tagetes; tagetes absolute; Tagette oil CAS No.: CoE No.:

8016-84-0 n/a

EEC No.: EINECS No.:

443 n/a

FEMA No.: JECFA No.:

3040 n/a

NAS No.:

3040

Description: The oil, obtained by steam distillation in approximately 0.3 to 0.4% yields, with an unpleasant, rancid odor and a peppermint-like undertone. The Indian variety (T. patula L.) yields an oil similar to that of calendula with an herbaceous, faintly lavender-like odor; this essential oil is not commercially available. The flowers of T. patula L., co-distilled with sandalwood oil, yield the so-called attar genda, a product employed in perfumery in India. Consumption: Annual: 583.33 lb Individual: 0.0004943 mg/kg/day

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Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.295 mg IOFI: Natural Physical-chemical characteristics: The oil is a yellow-reddish liquid. The oil tends to solidify to a gelatinous mass on exposure to light and moisture. Essential oil composition: Its main constituents are tegetone (an unstable, unsaturated ketone believed to be responsible for the rancid odor), d-limonene and p-cymene. Other constituents include cis-β-ocimene, dihydrotagetone. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy

Usual 3.00 12.00 4.42 10.00 4.13

Max. 5.89 21.25 4.42 30.00 7.08

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 4.58 2.94 2.00 9.18

Max. 8.00 2.94 4.39 16.36

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

TAMARIND Botanical name: Tamarindus indica L. Botanical family: Leguminosae Foreign names: Tamarin (Fr.), Tamarinde (Ger.), Tamarindo (Sp.), Tamarindo (It.) CAS No.: CoE No.:

977052-30-4 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Large tree up to 25 m (82 ft) tall, native to Africa and tropical Asia. The plant has pirmatifid leaves consisting of several ovoidal leaflets, short white-yellowish, racemose flowers obcompressed about 5 to 8 cm, and long fruits narrowing between the seeds. The fruits exhibit a woody epicarp, fleshy, black, sweet-sour mesocarp, and a parchment-like, membraneous endocarp. Commercial qualities come from Egypt, India, Ceylon, Java and the Antilles. The part used is the fruits, skinned of the epicarp. Tamarind has a sweet-sour, agreeable taste. The name tamarind is given due to the acidic odor and juice of the fruit. Derivatives: Aqueous concentrated extract (35 to 40'Be), so-called tamarind concentrated juice or pulp Consumption: Annual: <1.00 lb Individual: 0.00003508 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 176.350, 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The volatile constituents of the fruit pulp of tamarind was found to contain 66 compounds. Of these, furan derivatives and carboxylic acids were dominant, accounting for 44.4 and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).1

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

Tamarind Extract CAS No.: CoE No.:

84961-62-6 EEC No.: n/a EINECS No.:

n/a 284-651-8

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6215

Description: See above, Tamarind. Consumption: Annual: 3550.00 lb Individual: 0.003008 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 176.350, 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Main constituents of the extract include organic acids (tartaric, malic, succinic), sugar and pectins. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.35%: Tangy, sour, dried fruit and slightly astringent with a prune and peach nuance.

TANGELO Botanical name: A hybrid of tangerine Citrus reticulata and grapefruit Citrus Paradisi Botanical family: Rutaceae Description: Tangelos are deliberate or accidental hybrids of any mandarin orange and the grapefruit or pummelo. They are so unlike other citrus fruits that they have been set aside in a class by themselves designated Citrus X tangelo J. Ingram & H. E. Moore (C. paradisi X C. reticulata). Tangelos range from the size of a standard sweet orange to the size of a grapefruit, but are usually somewhat necked at the base. The peel is fairly loose and easily removed. The pulp is often colorful, subacid, of fine flavor and very juicy. The trees are large, more cold-tolerant than the grapefruit but not quite as hardy as the mandarin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: n/a Aroma threshold values: n/a Taste threshold values: n/a

Tangelo Oil CAS No.: CoE No.:

72869-73-9 EEC No.: n/a EINECS No.:

1 Wong et al. J. Essen. Oil Res. 10, 219, 1998.

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n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Prepared by extraction of the peel of the fruit. The oil is a liquid with an intense orange-like odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a. IOFI: n/a Specifications: Apprerance Refractive index

Orange-yellow liquid 1.46220-1.47920 at 20°C

Specific gravity

0.84560-0.84790 at 25°C

Essential oil composition: The following components have been identified in tangelo oil: octanal, decanal, linalool, citronellol, terpinen-4-ol, undecanal, linalyl propionate, α-terpineol, d-terpinyl acetate and neryl acetate. Aroma threshold values: n/a Taste threshold values: n/a

TANNIC ACID Synonyms: Acacia mollissima tannin; Acid tannic; Astringent; Castanea sativa Mill tannin; Chestnut tannin; Digallic acid; Gallotannic acid; Gallotannin; Glycerite; Liquiddambar styraciflua; Mimosa tannin; Quebrach tannin; Sweet gum; Quebracho wood extract; Schinopsis lorentzii tannin; Tannic acid; Tannic acid and tannins; Tannin; Tannic acid; Tannic acid mixture; Tannin betel nut; Tannin from chest nut; Tannin from quebracho; Tannin from sweet gum; Tannins CAS No.: CoE No.:

1401-55-4 746

EEC No.: EINECS No.:

746 215-753-2

FEMA No.: JECFA No.:

3042 n/a

NAS No.:

3042

Description: Tannic acid or hydrolysable gallotannin is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. Tannic acid is odorless or has a faint characteristic odor and an astringent taste. Consumption: Annual: 1,783,333.33 lb Individual: 1.5112 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 184.1097 FDA (other): n/a JECFA: ADI: Not specified (1989). Approved for use as a filtering aid when the practice ensures it is removed from food after use.

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Trade association guidelines: FEMA PADI: 0.013 mg Empirical Formula/MW:

IOFI: Nature Identical

C76H52O46/1700

Specifications: (FCC, 1996) To a 1 in 10 solution add a small quantity of ferric chloride TS: a bluish black color or precipitate forms: a solution Identification of tannic acid when added to a solution of either an alkaloidal salt, albumin or gelatin produces a precipitate Gums or dextrin Passes test Heavy metals (as Pb) Not more than 0.002% Lead Not more than 10 mg/kg

Loss on drying

Not more than 7.0%

Residue on ignition Not more than 1.0% Resinous substances Passes test

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

Usual 0.07 0.04 0.14 0.02

Max. 0.07 0.04 0.18 0.05

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.13 0.01 0.00 0.01

Max. 0.13 0.01 0.04 0.09

Synthesis: Tannic acid is obtained by solvent extraction from the nutgalls or the excrescences that form on the young twigs of Quercus olivier and allied species of Quercus L; from the seed pods of Tara (Caesalpinia spinosa); or from the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. glabra and R. typhia. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Quercus oliver and related species; Tara (Caesalpinia spinosa); and various sumac species, including Rhus semialata R. coriaria, R. glabra and R. typhia.

TANSY Botanical name: Tanacetum vulgare L. Botanical family: Compositae

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Foreign names: Tanaise (Fr.), Rainfarn (Ger.), Tanaceto (Sp.), Tanaceto (It.) CAS No.: CoE No.:

977032-44-2 n/a

EEC No.: EINECS No.:

446 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6152

Description: Tansy is a popular perennial plant about 1 m (39 in.) high that grows wild or cultivated in almost every temperate and cold temperature zone in the world. The plant, native to the Balkans, has oblique, branched rhizomes, erect stalk, alternate leaves resembling fern and yellow, single-head flowers (June to September). The parts used are the leaves and flowering tops. Tansy has a strong, characteristic, aromatic odor and a bitter flavor. Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Upon extraction with 0.75% aqueous ammonium oxalate, the following polysaccharide fractions were isolated: tanacetans TVF, TVS and TVR from floscules, sprouts and roots, respectively, of T. vulgare L. The sugar chain of tanacetan TVF consists of D-galacturonic acid (61.4%), arabinose (14.7%), galactose (10.2%) and rhamnose (3.7%) as the main constituents as well as xylose, glucose, mannose, apiose and 2-o-methylxylose in trace amounts. Tanacetans TVS and TVR were shown to differ in the sugar quantitative composition. They contain 67 and 28% galacturonic acid, respectively.1 The most frequently found monoterpene from the air-dried flower heads of tansy was camphor with or without several satellite compounds such as camphene, 1,8-cineole, pinocamphone, chrysanthenyl acetate, bornyl acetate and isobornyl acetate. In 13 genotypes, camphor concentration exceeded 18.5% and in seven genotypes, camphor was less than 7.2%. Other chemotypes rich in trans thujone, artemisia ketone, 1,8-cineole or davadone-D were also identified.2 Aroma threshold values: n/a Taste threshold values: n/a

Tansy Oil Other names: Costmary oil; Oils, tansy CAS No.: CoE No.:

8016-87-3 n/a

EEC No.: EINECS No.:

446 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6153

Description: The oil is obtained by steam distillation. The oil has a warm, sharp, spicy odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Tansy JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value

2 (max)

Refractive index

1.4570-1.4670 at 20°C

(Part 1 of 2) 1 Annonymous. Bioorg. Khim. 27, 52, 2001. 2 Keskitalo et al. Biochem. Syst. Ecol. 29, 267, 2001.

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Specifications: (Burdock, 1997) (Continued) Optical rotation +28° to +40° Percent ketones (as thujone) 50-65

Solubility Specific gravity

1:3 in 80% ethanol 0.913-0.926 at 25°C

(Part 2 of 2) Physical-chemical characteristics: The oil distilled from the fresh plant is a green liquid, while the oil from dried leaves and flowering tops is yellow. Essential oil composition: Main constituents include β-thujone, l-camphor, borneol and terpenes. Aroma threshold values: n/a Taste threshold values: n/a

TARRAGON Botanical name: Artemisia dracunculus L. Botanical family: Compositae Other names: Estragon; Estragole; French Tarragon; Russian Tarragon Foreign names: Estragon, dragon (Fr.), Estragon, dragon (Ger.), Estragón (Sp.), Estragone, targon, dragone (It.) CAS No.: CoE No.:

977052-32-6 64

EEC No.: EINECS No.:

64 n/a

FEMA No.: JECFA No.:

3043 n/a

NAS No.:

3043

Description: Herbaceous plant native to eastern and central Europe; it prefers shady growing sites. It grows 30 to 80 cm (12 to 31 in.) tall, with roots clustered in bundles, a branched stalk, alternate leaves and yellow flowers. Leaves are fragrant and anise-flavored. The plant flowers from July to August. The parts used are the flowering tops and leaves. Tarragon has a sweet, spicy odor and a sweet, anisic, fresh, green flavor reminiscent of basil and anise. This herb is commonly used to flavor vinegar and to season meats, soups, vegetable and fish dishes. Derivatives: Infusion (2%), tincture (20% in 65% ethanol), distillation waters, essential oil, and oleoresin (dark-green, somewhat viscous liquid) Consumption: Annual: 138,500.00 lb Individual: 0.1173 mg/kg/day Regulatory Status: CoE: Herb: category 3 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: fats, oils 1535; meat products 682.4; condiments, relish 2731; soft candy 0.28; soups 2231; nonalcoholic beverages 1.3; gravies 500 FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 91.618 mg IOFI: Natural Composition: The herb is reported to contain polyacetylenic compounds (capillene; phenyl1,3-pentadiyne; acetylenic alcohol and its glucoside; capillone and dehydrofalcarinone); coumarinic and isocaumarinic derivatives (artemidinol, artemidiol, scopoletine, herciarine); alcohols (9-hydroxygeraniol; 4-methoxybenzyl alcohol); aldehyde (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Fats, oils Gravies

Usual Max. 1956.00 2731.00 815.50 1535.00 500.00 500.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 1.30 0.17 1116.00

Max. 1.30 0.28 2232.00

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 261.10

Max. 682.40

Food Category

Usual

Max.

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Tarragon Extract CAS No.: CoE No.:

977029-81-4 64

EEC No.: EINECS No.:

64 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See above, Tarragon. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Alcoholic extracts: category 4 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: alcoholic beverages 50 to 250; nonalcoholic beverages up to 5000 FDA: 21 CFR 182.20 FDA (other): See above, Tarragon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The extract contains polyacetylenic compounds (capillene, capillone and dehydrofalcarinone derivatives), alcohols (nerolidol, spathulenol), terpenic hydrocarbons (myrecene, limonene, ocimene and terpinene), alkenyl benzene (methyl chavicol 86.4%, methyl eugenol 0.8%, eugenol 2.1%, elimicin) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

Tarragon Oil Other names: Estragon oil; Oil of tarragon; Oils, tarragon CAS No.: CoE No.:

8016-88-4 n/a

EEC No.: EINECS No.:

64 n/a

FEMA No.: JECFA No.:

2412 n/a

NAS No.:

2412

Description: The essential oil is obtained by steam distillation of leaves, stem and flowers of the plant, in yields varying from 0.3 to 1.4%. The oil has a delicate, spicy odor similar to licorice and sweet basil, but characteristic of tarragon oil. Consumption: Annual: 633.33 lb Individual: 0.0005367 mg/kg/day Regulatory Status: CoE: Essential oil: category 4 (with limits on elimicin, estragole, methyleugenol, polyacetylene compounds, thujone). Use levels in ppm: baked goods 414.2, fats, oils 41.4, frozen dairy 146.6, meat products 104.3, fish products 0.15, condiments, relish 93.33, soft candy 355.9, gelatin, pudding 156.6, nonalcoholic beverages 154.6, gravies 20, alcoholic beverages 260, food 3 to 30,000 FDA: 21 CFR 182.20 FDA (other): See above, Tarragon JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 87.321 mg Specifications: (FCC, 1996) Acid value Angular rotation Heavy metals (as Pb) Refractive index

Not more than 2.0 Between +1.5° and +6.5° Passes test 1.504-1.520 at 20°C

IOFI: Natural

Saponification value Solubility in alcohol Specific gravity

Not more than 18 Passes test 0.914-0.956

Physical-chemical characteristics: The oil is a pale-yellow to amber liquid. It is soluble in most fixed oils and in an equal volume of mineral oil, occasionally becomes hazy on further dilution. It is relatively insoluble in propylene glycol and is insoluble in glycerin. Essential oil composition: In general, the oil contains a large amount of terpenes, such as pinene, myrcene, anethole (approximately 10%) and up to 60 to 75% estragole (methyl chavicol). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Fats, oils Fish products Frozen dairy

Usual 146.70 379.00 89.07 41.40 0.10 128.70

Max. 154.60 414.20 95.33 41.40 0.15 146.60

Food Category Gelatin, pudding Gravies Meat products Nonalcoholic beverages Soft candy

Usual 142.60 10.00 98.01 128.30 298.50

Max. 156.60 20.00 104.30 133.10 355.90

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

(d-, l-, dl-, meso) TARTARIC ACID Synonyms: Aluminum tartrate; Ammonium tartrate; Calcium tartrate; (R*,R*)-+-)-2,3-Dihydrobutanedioic acid, monammonium monosodium salt; Potassium tartrate; Sodium ammonium tartrate; Sodium tartrate; Stannous tartrate; Tartaric acid; Tartrate CAS No.: CoE No.:

526-83-0 18

EEC No.: EINECS No.:

18 n/a

FEMA No.: JECFA No.:

3044 n/a

NAS No.:

3044

Description: Tartaric acid is odorless, but has a characteristic acid taste. Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of Dglyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates. For a detailed description on this chemical refer to Burdock (1997). Consumption: Annual: 261,666.67 lb Individual: 0.2217 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 131.136, 131.144, 150.141, 150.161, 184.1099 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0-30 (1977)

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Trade association guidelines: FEMA PADI: 1.704 mg Empirical Formula/MW:

IOFI: Nature Identical

C4H6O6/150.09 Specifications: (FCC, 1996) Not less than 99.7% and not more than 100.5% of C4H6O6 after drying Heavy metals (as Pb) Not more than 10 mg/kg Its solutions give positive tests Identification for Tartrate, Appendix IIIA Loss on drying Not more than 0.5% Assay

Oxalate

Passes test

Residue on ignition Not more than 0.5% [α ]25D : Between Specific rotation +12.0% and +13.0% Sulfate Passes test

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

Usual 0.18 0.90 4.33 1.98 2.00 3.00 9.69 3.14 0.80

Max. 0.61 1.12 4.22 6.65 3.08 5.00 10.07 3.45 0.80

Food Category Hard candy Jam, jelly Meat products Nonalcohlic beverage Other grain Soft candy Soups Sweet sauce

Usual 10.35 2.00 0.01 1.27 0.15 9.86 1.70 2.96

Max. 13.36 4.00 0.02 1.70 0.15 9.86 1.70 3.92

Synthesis: The tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine-lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: d-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw lean fish, white wine, red wine and port wine.

TAURINE Synonyms: 2-Aminoethanesulfonic acid; Ethanesulfonic acid, 2-amino-(9CI); Aminoethanesulfonic acid; O-Due; Taurine (8CI); l-Taurine; Taurinum CAS No.: CoE No.:

107-35-7 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

n/a 203-483-8

FEMA No.: JECFA No.:

3813 n/a

NAS No.:

n/a

Description: Taurine is a naturally occurring amino acid with a bitter taste and sharp flavor. It is a non-essential amino acid by definition, because the body can synthesize it from methionine and cysteine. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 184.6220 mg IOFI: n/a Empirical Formula/MW: C2H7O3NS/125.15 Specifications: Appearance Assay Melting point

White monoclinic prisms 99.7% 328°C

Octanol/water K = 0.0006 partition coefficient Solubility Soluble in water 10.48 g/100 ml

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Breakfast cereal Cheese Condiments, relish Egg products Fats, oils Fish products Gravies Imitation dairy Meat products

Usual Max. 250.00 250.00 1,000.00 1,000.00 630.00 630.00 1,125.00 1,125.00 190.00 190.00 565.00 565.00 190.00 190.00 375.00 375.00 190.00 190.00 585.00 585.00

Food Category Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups Sugar substitutes Sweet sauce

Usual Max. 30.00 30.00 640.00 640.00 550.00 550.00 200.00 200.00 375.00 375.00 70,000.00 70,000.00 2,100.00 2,100.00 500.00 500.00 3,750.00 3,750.00 375.00 375.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, black beans, chicken, chick peas, clams, cod, fish, lamb, milk, octopus, oysters, pistachios, pork, scallops, shrimp and other natural sources.

TEA Botanical name: Thea sinensis L. Botanical family: Theacea Other names: Camellia sinensis; An Hua Ch'A; Assam Tea; Cay Foreign names: Thé (Fr.), Tee (Ger.), Té (Sp.), Thé (It.) Description: A shrub having lanceolate leaves and rather large, fragrant white flowers. The plant is extensively cultivated in India, Java, Ceylon, China and Japan for its leaves used in the preparation of the beverage. The seeds of the plant contain a fixed oil that is used for industrial purposes. The green tea leaves contain a very small amount of essential oil

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(0.014%, spring; 0.007%, summer). The leaves are cured by the following process: the leaves are dried and comminuted, thus liberating the juice containing enzymes necessary for fermentation. Fermentation is carried out for about 4 hours, changing the color of the leaves from green to dark brownish-green. Finally, a stream of hot air is passed over the cured leaves to stop fermentation and to reduce moisture content to approximately 2%. The dried, cured leaves are the part used. Tea has a sweet, herbaceous, woody, floral odor. Derivatives: Concrete, absolute and tincture (5 to 10% in 50% ethanol). The concrete is obtained by solvent extraction of the cured dried leaves. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Tea Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The dried leaves contain protein, 25.7%; fat, 6.5%; carbohydrate, 40.8%; ash, 5%; caffeine, 3.3% and tannin, 13%. The most common catechins are gallic esters (epicatechin, epicatechin gallate and epigallocatechin gallate). All are found in green tea and are claimed to be responsible for the chemopreventive benefits of the beverage. Aroma threshold values: n/a Taste threshold values: n/a

Tea Extract CAS No.: CoE No.:

84650-60-2 EEC No.: n/a EINECS No.:

n/a 283-519-7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6384

Description: Green tea extract is prepared from natural dried leaves of the tea plant. Black tea is oxidized green tea. Both have been used for thousands of years in Asia, as a beverage and medicine. Green tea extract is a bioflavonoid-rich, potent extract, which is used primarily for quenching free radicals. The absolute is prepared by alcoholic extraction of the concrete, or it is sometimes co-distilled from the concrete. The distilled products are viscous, ambercolored liquids with a rich, delicate, sweet, woody, herbaceous odor. Also see above, Tea. Consumption: Annual: 276,666.67 lb Individual: 0.2344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural: Specifications: Pale greenish-yellow free-flowing powder (hygroscopic) Caffeine Less than 2% Heavy metals Less than 10 mg/kg Appearance

Polyphenols Minimum 95% (catechins) Solubility Clearly soluble in water and alcohol

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.05%: Sweet, refreshing and tea-like with an herbal and hay-like nuance and an astringent tannin afternote.

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TEA TREE OIL Botanical name: Melaleuca alternifolia Botanical family: Myrtaceae Other names: Melaleuca alterniafolia oil, Oils, tea tree, Tea leaf absolute CAS No.:

68647-73-4 308064-79-1a 8002-72-8b

CoE No.: a. b.

EEC No.:

n/a

FEMA No.:

3902

EINECS No.:

n/a

JECFA No.:

n/a

NAS No.:

n/a

Melaleuca essential oil (no species designated). Melaleuca oil (no species designated).

Description: M. alternifolia (Maiden and Betche) Cheel is an evergreen Australian native tree species commonly referred to as a “paperbark” or “tea tree.” Its distribution range extends throughout northern NSW into southern Queensland. Tea tree commonly inhabits at permanent watercourses, swamp flats and springs. It is the major source of Australian tea tree oil, an economically significant commercial product with unique antimicrobial and organoleptic properties. Long established as an antimicrobial/disinfectant, M. alternifolia oil has warm, spicy characteristics making it a desirable flavoring agent. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.404900 mg IOFI: n/a Specifications: Appearance

Pale yellowish-green to clear liquid, with a warm, spicy odor

Refractive index 1.4750-1.4820

Flash point

50°C

Solubility

Optical rotation

+5 to +15°

Specific gravity

Insoluble in water; soluble in alcohol (1:1 90% alcohol); slightly soluble in propylene glycol 0.8880-0.9090

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relish Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatin, pudding

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 50.00 30.00 30.00 30.00 50.00 50.00 30.00 30.00 50.00 50.00 30.00 30.00 30.00

Food Category Jams, jelly Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 30.00 50.00 30.00 30.00 30.00 30.00 30.00 30.00 50.00 50.00 30.00 50.00 30.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 1998) (Continued) Food Category Gravies Hard candy Imitation dairy Instant coffee, tea

Usual 10.00 10.00 10.00 10.00

Max. 50.00 50.00 30.00 30.00

Food Category Soups Sugar substitutes Sweet sauce

Usual 10.00 10.00 10.00

Max. 50.00 30.00 30.00

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

alpha-TERPINEOL Synonyms: 3-Cyclohexene-1-methanol, α,α, 4-trimethyl-, (S)-; p-Menth-1-en-8-ol, (S)-(-)-; Carvomenthol; 3-Cyclohexene-1-menthol, alpha,alpha4-trimethyl (9CI); 3-Cyclohexene1-menthol, alpha,alpha4-trimethyl; p-Menth-1-en-8-ol (8CI); Terpenol; 1-Methyl-4-isopropyl-1-cyclohexene-8-ol; Terpineol, alpha; alpha-Terpineol; Terpineol schlechthin; alphaTerpinenol; alpha,alpha-4-Trimethyl-3-cyclohexene-1-methanol CAS No.: CoE No.:

10482-56-1 EEC No.: 62 EINECS No.:

62 233-986-8

FEMA No.: JECFA No.:

3045 n/a

NAS No.:

3045

Description: α-Terpineol has a characteristic lilac odor with a sweet taste reminiscent of peach on dilution. Consumption: Annual: 20,333.33 lb Individual: 0.01723 mg/kg/day Regulatory Status: CoE: Approved. Food: 40 ppm FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 3.723 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.25 Specifications: (FCC, 1996) Appearance

Colorless, viscous liquid

Assay

96.0% (min) of C10H18O

Boiling point 217°C

Refractive index 1.482-1.485 One ml in 2 ml 70% alcohol, 4 ml Solubility 60% alcohol; 8 ml in 50% alcohol; slightly soluble in glycerin and water Specific gravity 0.930-0.936

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

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Usual .58 15.93 13.53 25.91 9.23 8.56

Max. 2.12 19.52 83.47 44.55 14.00 12.64

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.67 5.27 3.40 13.51

Max. 6.00 17.39 10.54 5.41 16.50

Synthesis: Obtained from terpin hydrate by splitting off water; from pentane tricarboxylic acid by cyclization, followed by esterification to the hydroxy ester, then the unsaturated ester and Grignard to terpineol; also from isoprene and methyl vinyl ketone, using methyl magnesium iodide. Aroma threshold values: Detection: 280 to 350 ppb Taste threshold values: Taste characteristics at 2 to 25 ppm: Woody, terpy, lemon and lemon-lime like with a slight herbal and floral nuance. Natural occurrence: Reported found in more than 150 derivatives from leaves, herbs and flowers; the d-, l- and dl-isomers are known: the d-form is found in the essential oils from Cupressaceae in general; also in the oils of Elettaria cardamomum, star anise, marjoram, clary sage, neroli and others. The l-form is found in Satureia montana, lavandin, cajeput, lime, lemon, cinnamon leaves and the distillates from Pinaceae (with exception of Pinus silvestris, which contains d-terpineol together with recemic form); likewise, Nectandra elaiophora (wood) and petitgrain bigarade. The racemic form is found in cajenne linalool, Thymus caespititius, cajeput, Eucalyptus globules; mixed with the l-form it is found in petitgrain; a non-defined form of terpineol has been reported in the bitter orange. Reported found in over 260 natural sources including apple juice, apricot, sweet and sour cherry, citrus peel oils and juices, many berries, guava, grapes, raisin, melon, papaya, peach, pear, pineapple, carrot, celery, peas, potato, bell pepper, tomato, anise, cinnamon, clove, cumin seed, ginger, Mentha oils, pepper, mace, parsley, nutmeg, thyme, gruyere cheese, Parmesan cheese, butter, cooked chicken and beef, hop oil, beer, cognac, rum, wines, tea, nuts, honey, avocado, passion fruit, prune, plums, beans, mushroom, sweet and wild marjoram, starfruit, mango, tamarind, parsnip root, cardamom, coriander seed, rice, quince, litchi, calamus, dill, licorice, lovage root, juniper berry, corn oil, laurel, sweet and bitter fennel, wort, elderberry, loquat, myrtle berry, rosemary, buchu oil, bourbon vanilla, mountain papaya, turmeric, clary sage, lemon balm, nectarines, naranjilla fruit, Cape gooseberry and sea buckthorn.

TERPINOLENE Synonyms: Cyclohexene, 1-methyl-4-(1-methylethylidene)-; 4-Isopropylidene-1-methylcyclohexene; p-Mentha-2,4(8)-diene; 1-Methyl-4-isopropylidene-1-cyclohexene; 1-Methyl4-(1-methylethylidene)cyclohexene; 1,4(8)-Terpadiene; Terpinolen; Terpinolene CAS No.: CoE No.:

586-62-9 n/a

EEC No.: EINECS No.:

2115 n/a

FEMA No.: JECFA No.:

3046 n/a

NAS No.:

3046

Description: Terpinolene has a sweet, pine odor with a somewhat sweet, citrus flavor. Consumption: Annual: 2633.33 lb Individual: 0.002231 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 4.646 mg IOFI: Nature Identical Empirical Formula/MW: C10H16/136.23

©2002 CRC Press LLC

Specifications: (Burdock, 1997) Colorless to very pale, straw-yellow liquid; polymerizes readily Boiling point 183-185°C Refractive index 1.490 at 20°C

Insoluble in water; soluble in alcohol Specific gravity 0.8620 at 20°C

Appearance

Solubility

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

Usual 14.00 21.22 31.35 12.63

Max. 20.00 26.31 72.15 18.95

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 10.46 13.30 6.08 16.60

Max. 14.66 18.74 9.55 20.81

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in distilled lime peel oil, ginger, nutmeg, pepper, mace, coriander seed, lovage seed, lovage root, myrtle leaf, pimento berry, pimento leaf, winter savory, smaller galanga, Ethiopian or guinea pepper and ashanti pepper.

TERPINYL ACETATE Synonyms: 3-Cyclohexene-1-methanol, α,α,4-trimethyl-, acetate; p-Menth-1-en-8-yl acetate; α-terpenyl acetate; Terpinyl acetate CAS No.: CoE No.:

80-26-2 205

EEC No.: EINECS No.:

205 201-265-7

FEMA No.: JECFA No.:

3047 368

NAS No.:

3047

Description: Terpinyl acetae has a sweet, refreshing, herbaceous odor. Consumption: Annual: 7450.00 lb Individual: 0.006313 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 3.757 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O2/196.29

Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index 1.464-1.467 at 20°C

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued)

Assay

97% (min) of C12H20O2

Boiling point 220°C

Soluble in alcohol (1:5 in 70% alcohol, remains in solution to 10 ml), most Solubility fixed oils, mineral oil, propylene glycol; slightly soluble in glycerol, insoluble in water Specific gravity 0.953-0.962 at 25°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy Gelatin, pudding

Usual 2.41 13.90 1.68 0.46 5.94 5.97

Max. 4.79 17.00 10.92 1.39 7.94 7.97

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.58 14.13 2.98 9.94

Max. 4.00 1.58 29.04 4.98 12.02

Synthesis: By acetylation of α-terpineol or mixed isomeric terpineols. Aroma threshold values: Detection: 2.5 ppm. Taste threshold values: n/a Natural occurrence: Reported found in essential oils of cypress, Malabar cardamom, cajeput, niaouli, Siberian pine needles, pine, Melaleuca trichostachya, Melaleuca pauciflora and in the essential oil of bitter orange. Also reported found in bitter orange peel oil, grapefruit juice, currants, cinnamon, clove, garlic, cocoa, tea, pepper, mace, sweet and wild marjoram, cardamom, ginger, nutmeg thymus, coriander seed, lovage leaf, lovage root, laurel, myrtle leaf, myrtle berry, clary sage, lemon balm, eucalyptus oil, mastic gum oil and Spanish sage.

α-TERPINYL ANTHRANILATE CAS No.: CoE No.:

14481-52-8 EEC No.: 259 EINECS No.:

259 n/a

FEMA No.: JECFA No.:

3048 n/a

NAS No.:

3048

Description: α-Terpinyl anthranilate has a complex fruity odor and a bitter taste. Consumption: Annual: < 1.00 lb Individual: 0.00003669 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.282 mg IOFI: Artificial Empirical Formula/MW: C16H23O2N/273.38 Specifications: (Burdock, 1997) Boiling point Refractive index

365°C 1.4830 at 20°C

©2002 CRC Press LLC

Specific gravity

1.055 at 15.5°C

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

Usual 2.00 7.17 2.50

Max. 5.50 9.67 3.60

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.30 .87 5.50

Max. 3.15 2.77 8.00

Synthesis: Prepared by esterification of anthranilic acid with terpineol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL BUTYRATE Synonyms: Butanoic acid, 1-methyl-1-(4-methly-3-cyclohexen-1-yl)ethyl ester (9CI); 1-Methyl-1-(4-methyl-3-cycohexen-1-yl)ethyl butyrate; Terpinly butyrate CAS No.: CoE No.:

80-26-6 278

EEC No.: EINECS No.:

278 n/a

FEMA No.: JECFA No.:

3049 370

NAS No.:

3049

Description: Terpinyl butyrate has a characteristic, rosemary-like, acrid, fruity odor with a balsamic undernote. It has a bitter taste reminiscent of plum. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.235 mg IOFI: Nature Identical Empirical Formula/MW: C14/H24O2/224.34 Specifications: (JECFA, 2000) Appearance

Clear, colorless liquid

Refractive index

Assay

95% (min)

Solubility

Boiling point

244-246°C

Specific gravity

1.463-1.468 Soluble in alcohol and oil; insoluble in water 0.962-0.968

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

Usual 5.00 9.33 7.50

Max. 10.00 12.00 10.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.20 4.50 8.00

Max. 5.90 6.50 11.33

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of niaouli, cypress and Eucalyptus diversicolor.

©2002 CRC Press LLC

TERPINYL CINNAMATE Synonyms: Cinnamic acid, p-menth-1-en-8-yl ester; p-Menth-1-en-8-yl 3-phenylpropenoate; p-Menth-1-en-8-yl cinnamate; 1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl 3-phenyl-2propenoate, (S)-; 2-Propenoic acid, 3-phenyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl) ethyl ester, (S)-; Terpinyl cinnamate; Terpinyl beta-phenylacrylate; Terpinyl 3-phenylpropenoate; CAS No.: CoE No.:

10024-56-3 EEC No.: 330 EINECS No.:

330 233-023-1

FEMA No.: JECFA No.:

3051 669

NAS No.:

3051

Description: Terpinyl cinnamate has a persistent, sweet, balsamic odor reminiscent of wine moscato. It has a heavy, fruity, somewhat spicy taste. Consumption: Annual: <1.00 lb Individual: 0.0000155 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.091 mg IOFI: Artificial Empirical Formula/MW: C19H24O2/284.40 Specifications: (JECFA, 2000) Acid value Appearance Boiling point

1.0 (max) Colorless or pale straw-colored viscous liquid 360°C

Refractive index 1.548-1.552 Insoluble in water; miscible Solubility in alcohol and oils

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

Usual 1.00 5.90 2.60

Max. 3.00 9.03 4.33

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.00 .83 6.00

Max. 4.00 1.83 9.33

Synthesis: Prepared by esterification from terpineol and cinnamic acid; also from methyl cinnamate, sodium terpineol and terpinyl formate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL FORMATE Synonyms: 3-Cyclohexene-1-methanol, alpha,alpha,4-trimethyl-, formate(9CI); pMenth-1-en-8-ol, formate (mixed isomers); p-Menth-1-en-8-yl formate;p-1-Menthen-8-yl formate; Terpinyl formate CAS No.: CoE No.:

2153-26-6 348

©2002 CRC Press LLC

EEC No.: EINECS No.:

348 218-444-0

FEMA No.: JECFA No.:

3052 367

NAS No.:

3052

Description: Terpinyl formate has a pleasant, floral, citrus odor with a bitter taste at high levels, becoming dry and fruity at lower levels. Consumption: Annual: <1.00 lb Individual: 0.00002894 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.545 mg IOFI: Nature Identical Empirical Formula/MW: C10H17O2/182.20 Specifications: (JECFA, 2000) Appearance

Colorless liquid

Assay

95.0% (min)

Boiling point

213-225°C

Refractive index 1.467-1.473 One ml is soluble in 6 ml 60% alcoSolubility hol; very slightly soluble in water Specific gravity 0.987-0.993

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

Usual .75 8.14 3.54

Max. 3.00 11.43 5.71

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 8.00 1.07 6.69

Max. 10.00 3.29 9.98

Synthesis: May be produced from d-α-terpineol and formic acetic anhydride; the racemic αterpineol is also obtained by an analogous synthesis. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Ceylon cardamom essential oil.

TERPINYL ISOBUTYRATE Synonyms: p-Menth-1-en-8-yl isobutyrate; 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl isobutyrate; 2-Methylpropanoic acid 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester; Propanoic acid, 2-methyl-, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester (9CI); Terpinyl isobutyrate CAS No.: CoE No.:

7774-65-4 300

EEC No.: EINECS No.:

300 231-878-5

FEMA No.: JECFA No.:

3050 371

NAS No.:

3050

Description: Terpinyl isobutyrate has a fruity, floral, herbaceous odor with a heavy, fruitytype flavor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 1.423 mg Empirical Formula/MW:

IOFI: n/a

C14/H24O2/224.34

Specifications: (JECFA, 2000) Acid value

0.2 (max)

Appearance

Clear, colorless liquid

Assay Boiling point

98.0% (min) 242°C

Refractive index 1.457-1.463 Soluble in alcohol and oils; Solubility insoluble in water Specific gravity 0.931-0.942

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

Usual 1.00 6.87 5.50

Max. 3.00 12.33 9.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 6.00 1.50 5.00

Max. 8.00 3.30 10.33

Synthesis: By esterification of terpineol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL ISOVALERATE CAS No.: CoE No.:

1142-85-4 456

EEC No.: EINECS No.:

456 n/a

FEMA No.: JECFA No.:

3054 372

NAS No.:

3054

Description: Terpinyl isovalerate has a peculiar, floral odor with a sweet, pine incense and orange undertone. It has a bitter flavor reminiscent of apple. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 2.198 mg Empirical Formula/MW:

IOFI: Artificial

C16/H26O2/238.37

Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless, oily liquid 95% (min) 248°C

Solubility Specific gravity

Soluble in alcohol; insoluble in water 0.931-0.937

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

Usual 1.00 12.00 5.30

Max. 5.00 15.00 7.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 8.00 1.75 6.53

Max. 10.00 5.00 9.80

Synthesis: By esterification of terpineol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TERPINYL PROPIONATE Synonyms: 3-Cyclohexene-1-methanol, alpha,alpha, 4-trimethyl-, propanoate; p-Menth1-en-8-yl propionate; Terpinyl propionate CAS No.: CoE No.:

80-27-3 423

EEC No.: EINECS No.:

423 201-266-2

FEMA No.: JECFA No.:

3053 369

NAS No.:

3053

Description: Terpinyl propionate has a somewhat floral, lavender note with a bitter flavor. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.762 mg IOFI: Nature Identical Empirical Formula/MW: C13H22O2/210.31

©2002 CRC Press LLC

Specifications: (FCC, 1996) Acid value

1.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay 95.0% (min) of C13H22O2 Boiling point 240°C

Specific gravity

1.462-1.468 One ml is soluble in 2 ml 80% alcohol; soluble in glycerin; slightly soluble in propylene glycol; miscible in alcohol, chloroform, ether and most fixed oils; insoluble in water 0.947-0.952

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

Usual 1.00 9.00 3.95

Max. 3.00 12.50 4.75

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 8.00 1.88 6.06

Max. 10.00 3.50 9.68

Synthesis: By esterification of terpineols. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, green with tropical and fruity nuances. Natural occurrence: Reported found in citrus fruit and celery; also the racemic form (dl) has been identified in cardamom.

delta-TETRADECALACTONE Synonyms: 2H-Pyran-2-one, tetrahydro-6-nonyl- (8CI)(9CI); delta-Tetradecalactone; delta-Tetradecanolide; Tetrahydro-6-nonyl-2H-pyran-2-one CAS No.: CoE No.:

2721-22-4 2196

EEC No.: EINECS No.:

2196 220-334-2

FEMA No.: JECFA No.:

3590 238

NAS No.:

3590

Consumption: Annual: 46.67 lb Individual: 0.00003594 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 40 ppm FDA: 21 CFR 131.111 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 3.080 mg IOFI: n/a Empirical Formula/MW: C14H26O2/226.36 Specifications: (JECFA, 1998) Acid value

8.0 (max) Colorless to pale-yellow Appearance liquid Assay 97.0% (min) Boiling point 290°C

©2002 CRC Press LLC

Refractive index Solubility Specific gravity

1.454-1.464 Soluble in alcohol, vegetable oil and propylene glycol; insoluble in water 0.932-0.969

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Fats, oils Gravies Hard candy Imitation dairy

Usual 8.00 7.50 3.00 15.00 3.00 3.00 15.00

Max. 40.00 30.00 30.00 30.00 15.00 15.00 40.00

Food Category Meat products Milk products Poultry Seasonings, flavors Snack foods Soft candy Soups

Usual 15.00 3.00 15.00 3.00 7.50 3.00 3.00

Max. 30.00 20.00 30.00 15.00 30.00 30.00 15.00

Synthesis: n/a Aroma threshold values: Detection: 1.7 ppb Taste threshold values: Taste characteristics at 20 ppm: Buttery, fatty, creamy with sweet, milky and dairy nuances. Natural occurrence: Reported found in blue cheeses, cheddar cheese, Parmesan cheese, butter milk, heated butter, chicken fat, heated beef fat, milk, lamb and mutton liver, pork fat and coconut meat and oil.

1,2,5,6-TETRAHYDROCUMINIC ACID Synonyms: 3-Cyclohexene-1-carboxylic acid, 4-isopropyl-; 3-Cyclohexene-1-carboxylic acid, 4-(1-methylethyl)-; 4-Isopropyl-3-cyclohexene-1-carboxylic acid; 4-(1-Methylethyl)-3cyclohexene-1-carboxylic acid CAS No.: CoE No.:

56424-87-4 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3731 n/a

Description: Tetrahydrocuminic acid has a cuminic, sweaty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved as an excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.210 mg Empirical Formula/MW:

NAS No.:

3731

Individual: n/a

IOFI: n/a

C10H16O2/168.24

Specifications: (Burdock, 1997) Appearance Melting point

Crystalline solid 61°C

Solubility

Soluble in fat; slightly soluble in water

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

Usual 0.50 0.20 1.00

Max. 2.50 1.00 5.00

Food Category Imitation dairy Meat products Poultry

Usual 0.10 1.00 1.00

Max. 0.50 5.00 5.00

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 0.50 1.00 1.00

Max. 2.50 5.00 5.00

Food Category Seasonings, flavors Snack foods Soups

Usual Max. 100.00 200.00 1.00 5.00 0.50 2.50

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cumin oil.

4,5,6,7-TETRAHYDRO-3,6-DIMETHYLBENZOFURAN Synonyms: Benzofuran, 4,5,6,7-tetrahydro-3,6-dimethyl-(9CI); 3,9-Epoxy-p-Mentha-3,8diene; p-Mentha-3,8-diene, 3,9-epoxy-; Menthofuran; Menthofurane; 4,5,6,7-Tetrahydro3,6-dimethylbenzofuran CAS No.: CoE No.:

494-90-6 2265

EEC No.: EINECS No.:

2265 207-795-5

FEMA No.: JECFA No.:

3235 n/a

NAS No.:

3235

Description: 4,5,6,7-Tetrahydro-3,6-dimethylbenzofuran has an odor very similar to that of menthol. Consumption: Annual: 900.00 lb Individual: 0.0007627 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.428 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O/150.22 Specifications: (Burdock, 1997) Appearance Bluish liquid Boiling point 80°C at 18 mmHg; 90-92°C at 3 mmHg Optical rotation +92.5 at 25°C

Refractive index Specific gravity

1.4807 at 20°C 0.965 at 15°C

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

Usual 3.25 12.00 6.83

Max. 3.25 12.00 6.83

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.50 3.50 11.33

Max. 3.50 3.50 11.33

Synthesis: By thermal decomposition of the sulfone of 3-hydroxy-3,8(9)-methadiene-9-sulfonic acid; the latter is obtained by sulfonapulegone in acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil, cornmint oil, spearmint oil, Scotch spearmint oil, pennyroyal oil and other Mentha oils and buchu oil.

©2002 CRC Press LLC

TETRAHYDROFURFURYL ACETATE Synonyms: 2-Acetoxymethyloxolane; 2-Furanmethanol, tetrahydro-, acetate (9CI); Furfurly alcohol, tetrahydro-, acetate (8CI); Tetrahydro-2-furanmethanol acetate; Tetrahydrofurfuryl acetate CAS No.: CoE No.:

637-64-9 2069

EEC No.: EINECS No.:

2069 211-296-8

FEMA No.: JECFA No.:

3055 n/a

NAS No.:

3055

Description: Tetrahydrofurfuryl acetate has a faint, fruity, ethereal odor, somewhat similar to acetic acid (reminiscent of methyl formate). It has a sweet, ethereal, deep, fruit-like flavor. Consumption: Annual: 350.00 lb Individual: 0.0002966 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.342 mg IOFI: Artificial Empirical Formula/MW: C7H12O3/144.17 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Boiling point 194-16°C Refractive index 1.4475 at 20°C

Solubility Specific gravity

Completely miscible in water, alcohol, ether and chlorform 1.061 at 20°/20°C (1.005 at 15.5°C)

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

Usual 2.83 4.31 8.62

Max. 5.71 19.39 14.29

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.86 2.99 4.73

Max. 9.93 6.03 19.70

Synthesis: By acetylation of the corresponding alcohol with acetic anhydride, acetyl chloride, or acetic acid and mineral acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Sweet, brown, caramel-like with nutty, rummy nuances. Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL ALCOHOL Synonyms: 2-Furanmethanol, tetrahydro- (9CI);Furfuryl alcohol, tetrahydro- (8CI); QO THFA; Tetrahydro-2-furancarbinol; Tetrahydro-2-Furanmethanol; Tetrahydro-2-furanylmethanol; Tetrahydrofurfuryl alcohol; alpha-Tetrahydrofurfuryl alcohol; Tetrohydro-2-furfuryl alcohol; Tetrahydrofuryl carbinol;Tetrahydro-2-furylmethanol; THFA CAS No.: CoE No.:

97-99-4 2029

©2002 CRC Press LLC

EEC No.: EINECS No.:

2029 202-625-6

FEMA No.: JECFA No.:

3056 n/a

NAS No.:

3056

Description: Tetrahydrofurfuryl alcohol has a faint, warm, oily, caramellic odor with a coffee and nut-like flavor at very low levels (0.03 to 1 ppm). Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.216 mg IOFI: n/a Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless liquid 99.0% (min) of C5H10O2 178°C

Refractive index Specific gravity

1.452-1.453 1.050-1.052

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

Usual 0.70 0.26 0.42

Max. 6.67 6.47 1.53

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.00 0.76 1.10

Max. 9.00 7.27 9.95

Synthesis: By catalytic reduction of furfural with Raney-Ni; also by destructive hydrogenation of lignin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in shoyu (fermented soya hydrolysate), coffee and fresh mango.

TETRAHYDROFURFURYL BUTYRATE Synonyms: Butanoic acid, (tetrahydro-2-furanyl)methyl ester (9CI); (Tetrahydro-2-furanyl)methyl butanoate; Tetrohydrofurfuryl butyrate; (Tetrohydro-2-furyl)methyl butyrate CAS No.: CoE No.:

2217-33-6 n/a

EEC No.: EINECS No.:

2081 217-710-6

FEMA No.: JECFA No.:

3057 n/a

NAS No.:

3057

Description: Tetrahydrofurfuryl butyrate has a heavy, sweet odor reminiscent of apricot and pineapple. It has a sweet, fruity flavor at low levels, becoming pungent at higher levels. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 2.242 mg Empirical Formula/MW:

IOFI: Artificial

C9H16O3/172.22 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 227°C

Solubility Specific gravity

Soluble in alcohol; insoluble in water 1.01

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

Usual 1.00 13.29 5.29

Max. 2.00 19.29 11.14

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.00 1.10 12.86

Max. 9.00 2.14 19.29

Synthesis: May be prepared by esterification of the alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: Fruity, pineapple with green and berry nuances. Natural occurrence: Not reported found in nature.

TETRAHYDROFURFURYL CINNAMATE Synonyms: 2-Propenoic acid, 3-phenyl-, (tetrahydro-2-furanyl)methyl ester; Tetrahydro-2furylmethyl cinnamate; Tetrahydro-2-furylmethyl 3-phenylpropenoate; (Tetrahydro-2-furanyl)methyl 3-phenyl-2-propenoate; Tetrahydrofurfuryl 3-phenylpropenoate CAS No.: CoE No.:

65505-25-1 EEC No.: n/a EINECS No.:

4224 265-799-2

FEMA No.: JECFA No.:

3320 n/a

NAS No.:

3320

Description: Tetrahydrofurfuryl cinnamate has a sweet, persistent, balmy-vinous odor. Consumption: Annual: <1.00 lb Individual: 0.00000017 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 6.00 mg IOFI: Artificial Empirical Formula/MW: C14H16O3/232.28 Specifications: (Burdock, 1997) Appearance

Colorless, slightly viscous liquid

Boiling point >300°C

Solubility Specific gravity

Soluble in alcohol and oils; insoluble in water 1.11

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

Usual 20.00

Max. 20.00

Food Category Fruit ices

Usual 20.00

Max. 20.00

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 20.00 20.00

Max. 20.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 20.00 20.00

Max. 20.00 20.00

(Part 2 of 2) Synthesis: By azeotropic esterification of the corresponding acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature

TETRAHYDROFURFURYL PROPIONATE Synonyms: 2-Furanmethanol, tetrahydro-, propanoate; Tetrahydro-2-furanmethyl propanoate; Tetrahydrofurfuryl propanoate CAS No.: CoE No.:

637-65-0 n/a

EEC No.: EINECS No.:

2096 211-297-3

FEMA No.: JECFA No.:

3058 n/a

NAS No.:

3058

Description: Tetrahydrofurfuryl propionate has a sweet, caramellic, fruity odor with a sweet flavor that is apricot and chocolate-like. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.893 mg IOFI: Artificial Empirical Formula/MW: C8H14O3/158.20 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Solubility

Boiling point 64-68°C (207°C) at 3mmHg Refractive index 1.4370 at 28°C

Specific gravity

Soluble in alcohol; slightly soluble in water 1.04

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

Usual 2.21 2.38 7.75

Max. 4.00 18.63 11.50

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.00 1.93 2.40

Max. 9.50 3.88 17.07

Synthesis: By esterification of the corresponding alcohol with acetic anhydride and melted sodium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

TETRAHYDROLINALOOL Synonyms: 2,6-Dimethyl-6-octanol; 3,7-Dimethyloctanol-3; 3,7-Dimethyl-3-octanol; 3,7Dimethyloctan-3-ol; Linalool tetrahydride; 3-Octanol, 3,7-dimethyl-(8CI)(9CI); Tetrahydrlinalool CAS No.: CoE No.:

78-69-3 EEC No.: 57706-88-4 77 EINECS No.:

77

FEMA No.:

3060

201-133-9 260-912-1

JECFA No.:

357

NAS No.:

3060

Description: Tetrahydrolinalool has a sweet, oily, floral odor (more so than linalool) with a citrus floral taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.895 mg IOFI: Artificial Empirical Formula/MW: C10H22O/158.29 Specifications: (FCC, 1996) Appearance Assay

Colorless liquid 95.0% (min) of C10H22O

Refractive index Specific gravity

Boiling point

71°C

Solubility

1.431-1.435 0.823-0.829 Soluble in alcohol and most fixed oils; insoluble in water

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

Usual 1.36 5.75 2.00 2.45

Max. 3.29 7.10 2.00 3.80

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.00 1.09 3.97

Max. 4.00 10.00 2.50 6.39

Synthesis: By hydrogenation of dl-linalool in the presence of palladium black according to Barbier and Lacquin; also from magnesium ethyl bromide and isoamylketone, or by hydrogenation of 2,6-dimethyl-2-octen-6-ol in the presence of nickel at 100°C; optically active and racemic forms are expected because of the structure of this product. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 to 15 ppm: Clean and fresh, floral, tea-like with citrus and herbal nuances. Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

TETRAHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)PYRAN Synonyms: Pyran, 2-(2-methyl-1-propenyl)-4-methyltetrahydro-; Pyran, tetrahydro-2-(2methyl-1-propenyl)-4-methyl-; 2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-(9CI); Rose oxide levo; Tetrahydro-4-methyl-2-(2-methylpropen-1-yl)pyran; Tetrahydro-4-methyl-2-(2-methylprop-1-enyl)pyran CAS No.: CoE No.:

16409-43-1 EEC No.: 2269 EINECS No.:

2269 240-457-5

FEMA No.: JECFA No.:

3236 n/a

NAS No.:

3236

Description: Tetrahydro-4-methyl-2-(2-methylpropane-1-yl)pyran has a powerful distinctive geranium topnote. Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.463 mg IOFI: Nature Identical Empirical Formula/MW:

C10H18O/154.24

Specifications: (Burdock, 1997) Appearance

Colorless mobile liquid

Solubility

70°C at 12 mmHg (pure material) Refractive index 1.4556 (pure material)

Boiling point

Soluble in alcohol and oils; very slightly soluble in water

Specific gravity 0.8751 (pure material)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.50 1.01 1.01

Max. 4.00 2.03 2.00

Food Category Gravies Nonalcoholic beverages Soft candy

Usual 0.02 0.53 3.22

Max. 0.05 0.78 6.72

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Green, vegetative and herbal with a citrus nuance. Natural occurrence: Reported found in the oils of rose (Bulgarian) and Geranium (Reunion); both the cis- and the trans-form have been reportedly isolated from geranium oil. Unidentified isomers reported found in black currant berries, passion fruit, some types of Thymus and white wine.

©2002 CRC Press LLC

TETRAHYDRO-PSEUDO-IONONE Synonyms: 6,10-Dimethylundec-9-en-2-one; Tetrahydro-pseudo-ionone CAS No.: CoE No.:

4433-36-7 2053

EEC No.: EINECS No.:

2053 224-634-4

FEMA No.: JECFA No.:

3059 n/a

NAS No.:

3059

Description: Tetrahydro-pseudo-ionone has a sweet, floral, balsamic odor with a rose to woody quality. It has a sweet, fruity flavor, somewhat apple- and peach-like. Consumption: Annual: <1.00 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.253 mg IOFI: Artificial Empirical Formula/MW: C13H24O/196.33 Specifications: (Burdock, 1997) Appearance Boiling point

Pale straw-yellow or colorless, oily liquid 126-127°C (234°C) at 14 mmHg

Solubility Specific gravity

Soluble in alcohol; almost insoluble in water 0.870

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 1.50 1.00

Max. 3.30 4.40 3.30

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.80

Max. 1.10 2.30

Synthesis: By hydrogenation of pseudo-ionone with colloidal palladium; this reaction leads to a product with considerable mixture; also from linalool plus acetic anhydride and sodium ethoxide, followed by hydrogenation; another method starts with geraniol via the acid chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

5,6,7,8-TETRAHYDROQUINOXALINE Synonyms: Quinoxaline, 5,6,7,8-tetrahydro- (8CI0(9CI); 5,6,7,8-Tetrahydrquinoxaline CAS No.: CoE No.:

34413-35-9 EEC No.: 721 EINECS No.:

721 252-002-8

Consumption: Annual: 51.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

FEMA No.: JECFA No.:

3321 n/a

NAS No.:

3321

Individual: 0.00004378 mg/kg/day

JECFA: n/a Trade association guidelines: FEMA PADI: 0.767 mg Empirical Formula/MW:

IOFI: Nature Identical

C8H10N2/134.18 Specifications: (Burdock, 1997) Assay

C: 71.61%; H: 7.51%; N: 20.88%

(CDCI3) δ 7.6 (5.2, pyrazinly-H) 2.4 (t,4 CH2-CH2-CH2-CH2) 1.4 (4, -CH2-CH2-CH2-CH2) Refractive index 1.6231 at 48°C NMR spectra

Boiling point 108-111°C 3040, 3000, 1475, 1445, 1405, IR spectra 1165, 1120, 1070, 850, 755 cm-1 134(100), 133(46), 106(18), 52 Mass spectra (17), 39(14), 119(14), 41(11) Melting point 29-30°C

Specific gravity 1.1334 at 48°C UV spectra

λmax(MeOH): 273 mm, 278 nm (ε = 9.2 x10-3), 302 nm

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereal Condiment, relish Gelatin, pudding Gravies

Usual 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 5.00 5.00 2.00

Max. 1.00 5.00 5.00 2.00

Synthesis: By condensation of alicyclic a,β-diketone with an a,β-diamine; condensation of an acyclic a,β-diamine with an a,β-dicarbonyl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Nutty, musty, corn taco and popcorn-like. Natural occurrence: Reported found in cocoa, coffee, wheaten bread, fried cured pork, pork liver, cocoa, coffee, roasted filbert, roasted peanut and roasted sesame seeds.

TETRAMETHYLETHYLCYCLOHEXENONE Synonyms: Ethyltetramethylcyclohexenone; 5-Ethyl-3,4,5,6-tetramethyl-2-cyclohexn-1one; 6-Ethyl-2,3,4,6-tetramethyl-2-cyclohexn-1-one CAS No.: CoE No.:

977045-69-4 168

EEC No.: EINECS No.:

168 n/a

FEMA No.: JECFA No.:

3061 n/a

NAS No.:

3061

Description: Tetramethylethylcyclohexenone has a warm, caramellic, fruity odor with a pleasant, creamy, caramellic, fruity flavor. Consumption: Annual: 5.00 Individual: 0.00000423 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.551 mg Empirical Formula/MW:

IOFI: Artificial

C12H20O/180.26

Specifications: (Burdock, 1997) Appearance

Almost colorless, oily liquid

Assay

Approx. 30% 5-ethyl-2,3,4,5 and 70% 5-ethyl-3,4,5,6

Soluble in alcohol; very slightly soluble in water

Solubility

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

Usual 3.01 0.17 3.00

Max. 29.84 0.17 30.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.50

Max. 5.00 15.00

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

1,5,5,9-TETRAMETHYL-13-OXATRICYCLO-(8.3.0.0(4,9)) TRIDECANE Synonyms: Ambroxide; (3aR-(3aalpha,5abeta,9aalpha,9bbeta))-Dodecahydro-3a,6,6,9atetra-methylnaphtho(2,1-b)furan, Naphtho(2,1-b)furan, dodecahydro-3a,6,6,9a-tetramethyl-, (3aR-(3aalpha,5abeta,9aalpha,9bbeta))-(9CI); 8alpha, 12-Oxido-13,14,15,16-tetranorlabdane; 1,5,5,9-Tetramethyl-13-oxatricyclo(8.3.0.0(4,9))tridecane CAS No.: CoE No.:

6790-58-5 n/a

EEC No.: EINECS No.:

Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

n/a 229-861-2

FEMA No.: JECFA No.:

3471 n/a

NAS No.:

3471

Individual: 0.00000061 mg/kg/day

Trade association guidelines: FEMA PADI: 0.003 mg Empirical Formula/MW:

IOFI: Nature Identical

C16H28O/236.40 Specifications: (Burdock, 1997) Assay Melting point

98-99% (as a 2:98 cis:trans mixture) 28°C

Solubility

Soluble in fats; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit ices

Usual 0.01 0.01 0.01 0.01

Max. 0.01 0.01 0.01 0.01

Food Category Gelatin, pudding Jam, jelly Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01 0.01

Max. 0.01 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in clary sage oil.

2,3,5,6-TETRAMETHYLPYRAZINE Synonyms: Pyrazine, tetramethyl- (8CI)(9CI); Tetramethylpyrazin; Tetramethylpyrazine; 2,3,5,6-Tetramethylpyrazine CAS No.: CoE No.:

1124-11-4 734

EEC No.: EINECS No.:

734 214-391-2

FEMA No.: JECFA No.:

3237 n/a

NAS No.:

3237

Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.686 mg IOFI: Nature Identical Empirical Formula/MW: C8H12N2/136.20 Specifications: (Burdock, 1997) Assay

C: 70.55%; H:8.88%; N:20.57%

IR spectra

7.06, 6.91, 10.08, 8.17, 3.42, 8.46, 8.32

©2002 CRC Press LLC

Mass spectra

39(20), 42(37), 53(23), 54(100), 66(2), 68(2), 80(3), 94(3), 95(6), 121(3), 135(7), 136(85)

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

Usual 0.26 1.76 3.25 1.13

Max. 1.03 4.53 3.25 2.76

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.50 3.01

Max. 4.00 2.76 3.53

Synthesis: From 2,5-dimethylpyrazine by ring alkylation with MeLi; also by condensation of 2,3-butanedione with 2,3-butanediamine. Aroma threshold values: Detection: 1 to 10 ppm Taste threshold values: n/a Natural occurrence: Reported found in French fried potato, bell pepper, wheaten bread, Swiss cheese, camembert cheese, gruyere cheese, boiled and cooked beef, grilled and roasted beef, fried beef, lamb and mutton liver, grilled and roasted uncured pork, beer, black tea, green tea. Also reported present in cocoa products, coffee, dairy products, oatmeal, galbanum oil, peanuts, soybean, beans, mushroom, trassi, coriander seed, rice bran, trassi, sukiyaki, malt, licorice, dried bonito, wild rice, shrimp, crab, clam, scallop, filberts, rum, whiskey and soy products.

THAUMATIN Synonyms: Proteins, thaumatins; Talin; Thaumatin; Thaumatins CAS No.: CoE No.:

53850-34-3 EEC No.: n/a EINECS No.:

n/a 258-822-2

FEMA No.: JECFA No.:

3732 n/a

NAS No.:

3732

Description: Thaumatin is odorless but has an intensly sweet taste. Also see below, Thaumatin b-recombinant. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Not specified (1985) Trade association guidelines: FEMA PADI: 0.030 mg IOFI: n/a Empirical Formula/MW: C23H31ClN2O3.C4H4O4/22,209 (I); 22,293(II) Specifications: (Burdock, 1997) Appearance

Cream-colored proteinaceous powder

Assay

<9% volatile matter; <3% carbohydrate; <0.01% Al; <10 ppm Pb; <3 ppm As; <2% sulfated ash

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

Usual 150.00

Max. 300.00

Synthesis: Isolated from the fruits of Thaumatococcus daniellii. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the fruits of Thaumatococcus daniellii.

©2002 CRC Press LLC

THAUMATIN B-RECOMBINANT Synonyms: Cotour; rThaumatin CAS No.:

CoE No.:

53859-34-3 (Thaumatin) 62168-98-3 (Thaumatin I) n/a

EEC No.:

n/a

FEMA No.:

3814

EINECS No.:

263-445-1

JECFA No.:

n/a

NAS No.: n/a

Description: Thaumatin is a protein consisting of 207 amino acids linked by eight disulfide bridges. Although this particular thaumatin is produced via a fermentation process, thaumatin was originally discovered in the berries of Thaumatococcus danielli Benth. The berries were extracted by indigenous peoples of West Africa as the source an intense sweetener for palm wine and sour fruits. Its use was first described in the European literature around.1855. Thaumatin is a flavor enhancer at the use levels indicated below. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.190865 mg IOFI: n/a Empirical Formula/MW: MW = 22,000 Specifications: Appearance Assay

Odorless, white, proteinaceous powder with an intense sweet taste 99.0% (min)

Solubility

>200 mg/ml in water

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relish Confection, frosting Egg products Fish products Frozen dairy Fruit ices Fruit juice Gelatin, pudding Gravies Hard candy Imitation dairy

Usual 5.00 1.00 1.00 10.00 150.00 1.00 2.00 2.00 5.00 1.00 2.00 2.00 1.00 2.00 2.00 10.00

Max. 10.00 1.00 2.00 20.00 200.00 2.00 5.00 5.00 10.00 2.00 5.00 5.00 2.00 5.00 5.00 15.00

Synthesis: Produced via fermentation processes. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Food Category Instant coffee, tea Jams, jelly Meat products Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 2.00 2.00 2.00 3.00 5.00 5.00 2.00 2.00 2.00 0.50 1.00 2.00 2.00 2.00 2.00

Max. 5.00 5.00 2.00 6.00 10.00 10.00 5.00 5.00 5.00 1.00 2.00 5.00 5.00 5.00 5.00

Natural occurrence: Reported present in Thaumatococcus danielli Benth.

THEASPIRANE Synonyms: 1-Oxaspiro(4.5)dec-6-ene, 2,6,10,10-tetramethyl-(9CI); 2,6,10,10-tetramethyl-1-oxaspiro(4.5)dec-6-ene; Theaspirane CAS No.: CoE No.:

36431-72-8 EEC No.: n/a EINECS No.:

n/a 253-031-9

FEMA No.: JECFA No.:

3774 n/a

NAS No.:

n/a

Description: Theaspirane is fruity, woody, sweetish and ionone-like campheroaceous. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.083 mg IOFI: n/a Empirical Formula/MW: C13H22O/194.32 Specifications: (Burdock, 1997)

Assay

Boiling point Refractive index

Two diastereoismers in a ratio of 5558%: 42-45%; 4-5% 4,6,10,10 tetramethyl-5-oxabicyclo[4.40]dec-1ene; 1.5-2.0% 6-(1,3-butadienyl)-1,3trimethyl-1-cyclohexene; 1-1.5% 2(1,3-butadienly)-1,3-trimethyl-1cyclohexene; _ 1% 3,4-dihydro1,1,6-trimethyl-2(H)-naphthallene 91-96°C at 8 mmHg 1.487-1.490 at 20°C

Solubility

Soluble in fats and chlorinated hydrocarbons; insoluble in water; miscible in ethanol

Specific gravity

0.944-0.947 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Frozen dairy Fruit ices Gelatin, pudding

Usual 7.00 0.80 0.60 1.00

Max. 20.00 2.50 1.80 3.00

Food Category Hard candy Jam, jelly Milk products Nonalcoholic beverages

Usual 1.00 0.80 0.50 0.15

Max. 3.00 2.50 1.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis vinifera L., raspberry (Rubus idaecus L.), white wine, black tea, yellow passion fruit juice, yellow passion fruit, quince, cherimoya (Annona cherimola) and black chokeberry (Aronia melanocarpa Ell.).

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THEOBROMINE Synonyms: 3,7-Dihydro-3,7-dimethyl-1H-purine-2,6-dione; 3,7-Dimethylxanthine; Diurobromine; 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl- (9CI); Santheose; Teobromin; Theobromie (8CI); Xanthine, 3,7-dimethylCAS No.: CoE No.:

83-67-0 n/a

EEC No.: EINECS No.:

n/a 201-494-2

FEMA No.: JECFA No.:

3591 n/a

NAS No.:

3591

Description: A methyl xanthine similar to caffeine. Theobromine has a bitter taste. Consumption: Annual: 76.00 lb Individual: 0.01 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 310.545 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 87.056 mg IOFI: n/a Empirical Formula/MW: C7H8N4O2/180.17 Specifications: (Burdock, 1997) Appearance Assay

White crystalline powder ≥ 98.0%

Melting point Solubility

357°C Slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Gelatin, pudding

Usual Max. 345.00 1050.00 1148.00 4020.00 300.00 795.00

Food Category Milk products Soft candy Sweet sauce

Usual 480.00 1410.00 900.00

Max. 990.00 4020.00 3300.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa bean, cocoa powder, cola nut and tea.

THIAZOLE Synonyms: Thiazole (8CI)(9CI) CAS No.: CoE No.:

288-47-1 n/a

EEC No.: EINECS No.:

n/a 206-021-3

FEMA No.: JECFA No.:

3615 n/a

NAS No.:

3615

Description: Thiazole has a green, sweet, nutty, tomato note. Consumption: Annual: 1.50 lb Individual: 0.00000127 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1875 FDA (other): n/a JECFA: n/a

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Trade association guidelines: FEMA PADI: 0.187 mg Empirical Formula/MW:

IOFI: n/a

C3H3NS/85.12 Specifications: (Burdock, 1997) Appearance Assay Boiling point

Colorless to pale-yellow ≥ 99.9% 115-118°C

Refracrtive index 1.5375 at 25°C Solubility Slightly soluble in water Specific gravity 1.2 at 17°C

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Gravies Imitation dairy Meat products

Usual 5.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00

Food Category Nut products Reconstituted vegetables Seasonings, flavors

Usual 2.00 2.00 2.00

Max. 5.00 10.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 3.1 ppm. Taste threshold values: n/a Natural occurrence: Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.

2-THIENYL MERCAPTAN Synonyms: 2-Thienyl mercaptan; Thiophene-2-thiol CAS No.: CoE No.:

7774-74-5 n/a

EEC No.: EINECS No.:

478 231-881-1

FEMA No.: JECFA No.:

3062 n/a

NAS No.:

3062

Description: 2-Thienyl mercaptan has a very unpleasant, burnt caramellic and sulfuraceous odor with a similar flavor. Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.263 mg IOFI: Nature Identical Empirical Formula/MW: C4H4S2/116.20 Specifications: (Burdock, 1997) Oily, yellowish or colorless liquid; tends to oxidize in air Boiling point 166°C Appearance

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Solubility

Soluble in alcohol; very slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 0.69 1.50 1.00

Max. 1.36 3.50 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

Synthesis: By heating sodium sulfosuccinate with phosphorous trichloride; also by reduction of thiophene-2-sulfonyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

2,2'-(THIODIMETHYLENE) DIFURAN Synonyms: Furan, 2,2'-(thiobis(methylene))bis- (9CI); 2,2'-(Thiobis(methylene))bisfuran; 2,2'-(Thiodimethylene)-difuran CAS No.: CoE No.:

13678-67-6 EEC No.: n/a EINECS No.:

n/a 237-172-3

FEMA No.: JECFA No.:

3238 n/a

NAS No.:

3238

Description: 2,2'-(Thiodimethylene)-difuran has a coffee, meaty odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.509 mg IOFI: Nature Identical Empirical Formula/MW: C10H10O2S/194.25 Specifications: (Burdock, 1997) Appearance Boiling point

Colorless liquid 135-143°C at 14 mmHg

Melting point

31-32°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding Hard candy

Usual 2.00 1.00 1.00 0.08

Max. 2.00 1.00 1.00 0.08

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 1.00 1.00

Synthesis: By refluxing a mixture of 2-furyl-methanethiol in ethanolic KOH and furfuryl bromide in ether. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee.

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THIOGERANIOL Synonyms: (E)-3,7-Dimethyl-2,6-octadiene-1-thiol; (E)-3,7-Dimethylocta-2,6-diene-1thiol; 2,6-Octadiene-1-thiol, 3,7-dimethyl-, (E)- (9CI); Thiogeraniol CAS No.: CoE No.:

39067-80-6 EEC No.: n/a EINECS No.:

n/a 254-269-6

FEMA No.: JECFA No.:

3472 524

NAS No.:

3472

Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.006 mg IOFI: Nature Identical Empirical Formula/MW: C10H18S/170.31 Specifications: (JECFA, 1999) Appearance Assay

Yellow to orange liquid 97.0% (min)

Boiling point 58°C Refractive index 1.503-1.513

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Hard candy

Usual 0.03 0.01 0.01 0.02

Max. 0.03 0.01 0.01 0.02

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual 0.02 0.01 0.01

Max. 0.02 0.10 0.10

Synthesis: n/a Aroma threshold values: Taste threshold values: Natural occurrence: No data found.

THIOLACTIC ACID Synonyms: 2-Mercaptopropionic acid; alpha-Mercaptopropionic acid; 2-Mercaptopropionic acid; alpha-Mercaptopropanoic acid; 2-Mercaptopropanoic acid; Propanoic acid, 2-mercapto (9CI); Thiolactic acid; 2-Thiolactic acid CAS No.: CoE No.:

79-42-5 n/a

EEC No.: EINECS No.:

4156 201-206-5

FEMA No.: JECFA No.:

Description: Thiolactic acid has a roasted, meaty odor. Consumption: Annual: 1600.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a

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3180 551

NAS No.:

3180

Individual: 0.001355 mg/kg/day

JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.205 mg Empirical Formula/MW:

IOFI: Nature Identical

C3H6O2S/106 Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Assay

98.0% (min)

Boiling point

117°C

Refractive index 1.479-1.484 One ml is soluble in 1 ml 95% Solubility alcohol; miscible in water, alcohol, ether and acetone Specific gravity 1.192-1.200

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

Usual 1.00 2.95 7.84 1.04

Max. 10.00 19.61 15.91 9.78

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual 1.04 6.58 1.24 1.04

Max. 9.78 59.92 8.55 9.51

Synthesis: By electrolysis of the corresponding sulfide, S(SCHMeCO2H)2. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found

THISTLE, BLESSED Botanical name: Cnicus benedictus L. Botanical family: Compositae Other names: This plant should not be confused with Silybum marianum, commonly known as holy thistle, lady’s thistle, or milk thistle. Foreign names: Chardon beni (Fr.), Benedicktenkraut (Ger.), Cardo benedito (Sp.), Cardo santo (It.) CAS No.: CoE No.:

977023-13-4 n/a

EEC No.: EINECS No.:

144 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6157

Description: Annual Mediterranean herb from 20 to 50 cm (8 to 20 in.) tall, having, small spindle-shaped (fusiform) roots. The erect, multiple stalks are covered with light hairs; the alternate, hairy leaves are pale green and the flowers are yellow. The plant, which flowers from May to August, exhibits a somewhat unpleasant odor and a strong, lasting, bitter taste. The parts used are the leaves and flowers. Blessed thistle has a bitter taste. Derivatives: Infusion (1.5% in 25% alcohol), tincture (20% in 25% alcohol), fluid extract and the essential oil. Consumption: Annual: 46.66 lb Individual: 0.00003954 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Composition: An important constituent of C. benedictus is the sesquiterpene lactone, cnicin. The other constituents include mucilage, flavonoids, volatile oil, alkaloids, tannins, nicotinic acid and resin. Aroma threshold values: n/a Taste threshold values: n/a

Thistle, Blessed, Extract CAS No.: CoE No.:

977048-22-8 n/a

EEC No.: EINECS No.:

144 n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Thistle, Blessed. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6158

Individual: n/a

IOFI: Natural

Thistle, Blessed, Solid Extract CAS No.: CoE No.:

977048-24-0 n/a

EEC No.: EINECS No.:

144 n/a

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Thistle, Blessed. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

6159

Individual: n/a

IOFI: Natural

Thistle, Blessed, Oil CAS No.: CoE No.:

977048-23-9 n/a

EEC No.: EINECS No.:

144 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6160

Description: The oil is obtained by steam distillation of the leaves with a yield of ca. 5%; the oil is very little known. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

©2002 CRC Press LLC

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

THUJAN-4-OL Synonyms: Bicyclo(3.1.0)hexan-2-ol, 2-methyl-5-(1-methylethyl)- (9CI); 2-Methyl-5-(1methylethyl)bicyclo(3.1.0)hexan-2-ol; Sabinene hydrate; 4-Thujanol. CAS No.: CoE No.:

546-79-2 n/a

EEC No.: EINECS No.:

n/a 208-911-7

FEMA No.: JECFA No.:

3239 441

NAS No.:

3239

Description: Thujan-4-ol has an odor reminiscent of terpineol. Consumption: Annual: <1.00 lb Individual: 0.00000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.498 mg IOFI: Nature Identical Empirical Formula/MW: C10H18O/154.24 Specifications: (JECFA), 1998) Boiling point

193-198°C

Refractive index 1.443-1.449

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

Usual 2.00 8.00 4.07

Max. 4.00 16.00 8.14

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.00 1.00 7.79

Max. 8.00 2.00 15.58

Synthesis: The Grignard reaction with sabina ketone yields two isomers, of which one is identical to an alcohol isolated from American peppermint oil; synthetic routes for the preparation of both the cis- and trans-form are also available. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in peppermint oil (trans-form), lemon juice, mandarin peel oil, black currant (buds), Vitis vinifera L., ginger, spearmint oil, other Mentha oils, pepper, sweet marjoram, cardamom, origanum, dill herb, Oscimum basilicum varieties and laurel.

THYME Botanical name: Thymus vulgaris L.; T. zygis L. var. gracillis Boiss. (white thyme); T. serpyllum L. (wild or creeping thyme); T. capitatus Hoff. & Link (Spanish origanum) Botanical family: Labiatae Other names: White, Wild or Creeping and Spanish Origanum

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Foreign names: Thym (Fr.), Thymian (Ger.), Tomillo (Sp.), Timo (It.) CAS No.: CoE No.:

977052-36-0 n/a

EEC No.: EINECS No.:

456 n/a

FEMA No.: JECFA No.:

3063 n/a

NAS No.:

3063

Description: Shrubs approximately 50 cm (20 in.) high, commonly growing wild throughout the Mediterranean basin (Spain, France, Italy, Morocco, Turkey, etc.), eastern and central Europe and North America. The various species exhibit different morphological characteristics including leaf color, shape and texture, while the flowers may vary from purple to white. Confusion abounds regarding the identities of the sources of majoram (both “pot” and “sweet” types), origanum and thyme. Several species of Thymus are identified as a source of thyme.1 For detailed description on this, refer to Burdock (1997). The plant has glossy green leaves clustered along slender woody stems and charming clusters of white or pink flowers in summer. It is an excellent edger or front-of-the-border plant. The entire flowering plant, excluding the roots, is used. Although most thyme has a warm, herbaceous odor and a spicy, slightly biting taste, different varieties may exhibit more intense attributes. Derivatives: From T. vulgaris: Fluid extract, tinctures (20% in 20% and 70% ethanol), absolute Consumption: Annual: 765,000.00 lb Individual: 0.6483 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 (T. capitatus: 21 CFR 172.510) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 148.301 mg IOFI: Natural Composition: The main constituents of thyme are α-pinene, boneol, thymol, carvacrol and thymol methyl ether. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Fats, oils Gravies

Usual 705.6 507.6 244.5 140.2

Max. 1243. 873.1 246.3 200.8

Food Category Meat products Processed vegetables Soups

Usual 281.5 79.80 401.6

Max. 1716. 797.4 956.7

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

Thyme (Thymus serpyllum L.) Other names: Mother of thyme; Serpolet (France); Thyme, wild or creeping; Creeping thyme CAS No.: CoE No.:

977052-37-1 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6216

Description: T. serpyllum L. has short-stalked leaves lanceolate or ovate oblong very small, up to 7 mm long and 2 mm broad, some forming spike with 4 to 6 leaves, pubescent stems downy and slender; flowers with pink-purple corolla, green or purple calyx five-toothed, lower three broad, upper two narrow. It has a characteristic odor and aromatic taste. Consumption: Annual: 1833.33 lb Individual: 0.001553 mg/kg/day 1 Facciola. Cornucopia. A Source Book of Edible Plants. Kampong Publications, Vista, CA. 1990.

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Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The plant yields approximately 0.6% of volatile oil containing p-cymol, carvacrol, thymol (1%), d, l-α-pinene and sesquiterpenes a bitter (serpyllin), 3 to 7% tannin and flavones. Aroma threshold values: n/a Taste threshold values: n/a

Thyme Oil (Thymus vulgaris L. & T. zygis var. gracilis Boiss.) Other names: Oil of thyme; Oils, thyme; Red thyme oil; Spanish thyme oil; Thyme absolute; Thym oil; Thyme oil red; Thyme oil, white; Thyme red oil; Thyme white; White thyme oil CAS No.:

8007-46-3

EEC No.:

456

FEMA No.:

CoE No.:

n/a

EINECS No.:

n/a

JECFA No.:

3064 3065 n/a

NAS No.:

3064

Description: T. vulgaris L. and T. zygis L. are commonly used for the distillation of the essential oil. Spain produces the largest amount. T. serpyllum L. is also used for distillation (Russia). This oil is not only of limited interest to the flavorist but also commercially rare. T. serpyllum extracts have been used to a limited extent in the preparation of galenic products. T. capitatus Hoff. & Link. is a variety growing in Sicily, Spain and North Africa; it also is used for distillation. The oil is obtained by water and steam distillation of the partially dried flowering plant of T. vulgaris and T. zygis in varying yields (0.5 to 1.2%). It has a strong, aromatic odor and a warm, somewhat sharp flavor (red thyme oil). White thyme oil is obtained by rectification of the distilled red thyme oil, exhibiting similar, but milder odor and flavor characteristics. Consumption: Annual: 3663.33 lb Individual: 0.003104 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.909 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Levorotatory, but not more than -3° Not less than 40.0% by volume of Assay phenols Heavy metals Passes test (as Pb) Refractive index Between 1.495 and 1.505 at 20°C

Solubility in alcohol Passes test Between 0.915 and Specific gravity 0.935 Water-soluble Passes test phenols

Physical-chemical characteristics: The oil is a colorless, yellow or red liquid. The oil is affected by light. White thyme oil is a pale-yellow liquid. Essential oil composition: Thymol and carvacrol are the two main constituents of the oil. Their relative percent ratio in the oil varies widely, depending on the botanical source. Other

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constituents include anisyl alcohol, linalool, borneol, geraniol, camphene and gammaterpinene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 3.90 25.26 15.84 7.96 7.98

Max. 5.05 28.57 19.75 10.01 10.04

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 15.51 3.85 20.73 2.35

Max. 22.92 4.97 24.17 2.95

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: spicy, green, herbal and woody with a slight phenolic nuance.

Thyme Oleoresin CAS No.: CoE No.:

977029-72-3 EEC No.: n/a n/a EINECS No.: n/a

FEMA No.: n/a JECFA No.: n/a

NAS No.: 6389

Description: Obtained by the solvent extraction of the dried flowering plant T. vulgaris L. or T. zygis L. and its variety gracelis Boissier as a dark brown to green viscous liquid. The oleoresin contains both volatile and non-volatile components. As extracted it is very viscous material, which is standardized with food grade material. Also see above, Thyme. Consumption: Annual: 120.00 lb Individual: 0.0001016 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical chemical characteristics: It is a dark, greenish, brown semi-solid with a minimum oil content of 10 ml/100 g. Aroma threshold values: n/a Taste threshold values: n/a

Thyme Wild or Creeping Extract (Thymus serpyllum L.) CAS No.: CoE No.:

977069-96-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6217

Description: Thyme extract is the flavoring extract prepared from oil of thyme, or from thyme, or both and contains not less than two tenths percent by volume of oil of thyme. Also see above, Thyme. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural

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Composition: Four acetophenone glycosides were isolated from the butanol-soluble fraction of thyme extracts. Among them, two new compounds, 4-hydroxyacetophenone 4-O-[5-O-(3, 5-dimethoxy-4-hydroxybenzoyl)-β-D-apiofuranosyl]-(1-->2)-β-D-glucopyranoside and 4hydroxyacetophenone 4-O-[5-O-(4-hydroxybenzoyl)-β-D-apiofuranosyl]-(1-->2)-β-D-glucopyranoside, were confirmed.1 Aroma threshold values: n/a Taste threshold values: n/a

THYMOL Synonyms: m-Cresol, 6-isopropyl-; p-Cymen-3-ol; p-Cymene, 3-hydroxy-; 3-p-Cymenol; 3Hydroxy-p-cymene; 1-Hydroxy-5-methyl-2-isopropylbenzene; 3-Hydroxy-1-methyl-4-isopropyl benzene; Isopropyl cresol; 2-Isopropyl-5-methylphenol; 6-Isopropyl-m-cresol; 6-Isopropyl-3-methylphenol; 1-Methyl-3-hydroxy-4-isopropyl benzene; 3-Methyl-6-isopropyl phenol; 5-Methyl-2-isopropyl phenol; 5-methyl-2-isopropyl-1-phenol; 5-Methyl-2-(1-methylethyl)phenol; Phenol, 2-isopropyl-5-methyl-; Phenol, 5-methyl-2-(1-methylethyl)- (9CI); Thyme camphor; Thymic acid; Thymol (8CI); m-Thymol; Enichem thymol CAS No.: CoE No.:

89-83-8 174

EEC No.: EINECS No.:

174 201-944-8

FEMA No.: JECFA No.:

3066 709

NAS No.:

3066

Description: Thymol has a characteristic phenol-like, aromatic odor with a sweet, medicinal, spicy flavor. Consumption: Annual: 283.33 lb Individual: 0.0002401 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): Approved as an excipient. (CDER, 1996) JECFA: Evaluated February, 2001 Trade association guidelines: FEMA PADI: 3.545 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O/150.22 Specifications: (FCC, 1996) Appearance Boiling point

White crystalline 232°C

Melting range Solubility

Between 49° and 51° One gram is soluble in 1 ml 95% alcohol

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

Usual 2.13 17.35 10.70 15.62

Max. 5.78 23.24 14.94 19.38

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 78.05 3.79 10.71

Max. 78.05 5.94 15.68

Synthesis: By action of potassium nitrite on thymyl amine in acetic acid solution and subsequent heating of the diazonium salt to boiling; also by boiling 1 mol of 2,4-dibromomenthone 1 Wang et al. J. Agric. Food Chem. 47, 1911, 1999.

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with 6 mol of quinoline (Beckmann); from m-cresol and isopropyl chloride at –10°C according to Friedel–Crafts condensation. Aroma threshold values: Detection: 86 to 790 ppb Taste threshold values: Phenolic, medicinal, woody and spicy Natural occurrence: Reported in the essential oils of Monarda punctata, Satureia thymera, Origanum floribundum, Ocimum viride, Ocimum gratissimum and particularly in thyme (Thymus vulgaris L., T. capitatus, T. serpillum L.), where it is contained up to 50%. Also reported found in citrus peel oils, orange and tangerine juice, bilberry, cranberry, blueberry, papaya, blackberry, celery seed, chive, clove bud, cumin seed, ginger, peppermint oil, cornmint oil, Scotch spearmint oil, nutmeg, parsley, thyme, gruyere cheese, Parmesan cheese, Romano cheese, white wine, black tea, plum, sweet and wild marjoram, fenugreek, mango, cardamom, dill herb and seed, licorice, lovage leaf, buckwheat, sweet corn, elder flower, cherimoya, rosemary, lemon balm, Spanish sage, anise hyssop, sweet grass oil, eucalyptus oil and mastic gum oil.

TOLUALDEHYDE GLYCERYL ACETAL, mixed o-, m-, pSynonyms: 2-(o-, m-, p-Cresyl)-5-hydroxydioxan; 2-(o-,m-,p-Cresyl)-5-hydroxymethyldioxolan; 2-(Methylphenyl)-,3-dioxan-5-ol, mixed o-,m-,p-; “Tolyl glycerin” CAS No.: CoE No.:

977041-69-2 46

EEC No.: EINECS No.:

46 n/a

FEMA No.: JECFA No.:

3067 n/a

NAS No.:

3067

Description: Tolualdehyde glyceryl acetal, mixed o-, m-, p-, as fresh material, is almost odorless with a mild, bitter-almond flavor. Consumption: Annual: 36.67 lb Individual: 0.00003107 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.666 mg IOFI: Artificial Empirical Formula/MW: C11H14O3/194.23 Specifications: (Burdock, 1997) Appearance Colorless, slightly viscous liquid Commercial products are about 60% of the dioxolans and 40% dioxans Boiling point 292°C

Assay

Solubility

Soluble in alcohol; slightly soluble in water (decomposes slowly, especially under acidic conditions)

Specific gravity 1.14

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

Usual 10.00

Max. 35.00

Food Category Hard candy

Usual 0.75

Max. 0.75

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 18.29 10.50 13.43

Max. 24.71 13.00 19.00

Food Category Nonalcoholic beverages Soft candy

Usual 11.50 15.86

Max. 24.00 22.00

(Part 2 of 2) Synthesis: From mixed tolyladehydes and glycerol with phosphoric acid, finishing with an azeotropic distillation to remove water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TOLUALDEHYDES, mixed o-, m-, pSynonyms: Benzaldehyde, methyl- (9CI); Methylbenzaldehyde; Tolualdehyde; Tolualdehydes (mixed o-, m-, p-); Toluenecarboxaldehyde; Tolyl aldehyde; VHR X CAS No.: CoE No.:

1334-78-7 115

EEC No.: EINECS No.:

115 215-615-1

FEMA No.: JECFA No.:

3068 n/a

NAS No.:

3068

Description: Tolualdehydes, mixed o-, m-, p-, have an odor reminiscent of bitter almond. Consumption: Annual: 19,500.00 lb Individual: 0.01652 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.718 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O/120.14 Specifications: (FCC, 1996) Acid value Appearance Assay Boiling point

5.0 (max) Colorless liquid 94.0% (min) of C8H8O 198°C

Refractive index Solubility Specific gravity

1.540-1.548 One ml is soluble in 1 ml 95% alcohol 1.019-1.029

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

Usual 6.23 25.82 387.00 15.03

Max. 12.70 33.56 657.60 17.74

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual Max. 15.40 18.65 56.26 110.20 9.91 13.29 22.75 29.64

Synthesis: By oxidation of o-, m-, or p-xylene (chemical or electrolytical oxidation). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted nuts, tomato, cooked beef, beef fat, cider, coffee, tea and elderberry juice.

©2002 CRC Press LLC

TOLU BALSAM (GUM) Botanical name: Myroxylon balsamum (L.) Harms. Synonymous with Tolufera balsmum L. Botanical family: Leguminosae Foreign names: Baumq due Tolú (Fr.), Tolubalsam (Ger.), Balsamo Tolu (Sp.), Balsamo del Tolú (It.) CAS No.: CoE No.:

9000-64-0 n/a

EEC No.: EINECS No.:

297 232-550-4

FEMA No.: JECFA No.:

3070 n/a

NAS No.:

3070

Description: Tolu balsam is a luxuriant, tall tree reaching more than 20 m (65 ft) in height; it usually grows in the northern part of South America (Magdalena river valley and Nueva Granada region in Venezuela). The balsam consists of the plant exudate oozing from incisions made on the trunk. The fluid gum that exudes through capillary conduits in the tree is collected in cups placed at different heights along the trunk. The balsam is a semisolid plastic mass, brown or brownish-yellow, with a sweet, aromatic, persistent odor reminiscent of vanilla. Aging and climatic conditions strongly affect the appearance of the balsam. In addition to hardening, the balsam becomes friable with a glassy, clean cleavage on aging. The part used is the balsam exudate. Tolu balsam has an agreeable, sweet, lasting odor similar to hyacinth. Derivatives: Resin absolute (resinoid), extract obtained by alcoholic extraction of the balsam in approximately 60 to 65% yields, is a dark, viscous mass with a pleasant balsamic odor and remarkable fixative properties. Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.520 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.204 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Optical rotation

24-80 153-208 +9°5' to -1°20'

Refractive index Solubility Specific gravity

1.5075-1.5347 at 20°C 1:0.5-1 in 90% ethanol 0.907-1.1016 at 15°C

Note: The above specifications are for essential oil. Physical-chemical characteristics: The balsam can be steam distilled, yielding 2 to 7% oil. It is a viscous, pale-yellow to light-orange oil with a pleasant, sweet, resinous odor reminiscent of hyacinth. Composition: Main constituents of the balsam (in addition to 75 to 80% resinous substances) include benzyl benzoate, benzyl cinnamate, a small amount of essential oil and traces of vanillin. The oleoresin contains 50 to 65% volatile oil (mainly benzyl benzoate and benzyl cinnamate and cinnamyl cinnamate). The crude balsam contains approximately 50 to 64% oil (cinnamein) and 20 to 28% resin. Several additional minor components have been identified in the balsam.1 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 2.29 12.15

Max. 4.43 20.17

Food Category Hard candy Nonalcoholic beverages

Usual 0.72 1.65

Max. 0.72 3.27

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 5.47 4.40

Max. 8.43 6.70

Food Category Soft candy

Usual 10.46

Max. 18.85

(Part 2 of 2) Aroma threshold values: n/a Taste threshold values: n/a

Tolu Balsam Extract Other names: Balsamito CAS No.: CoE No.:

977075-28-7 n/a

EEC No.: EINECS No.:

297 n/a

FEMA No.: JECFA No.:

3069 n/a

NAS No.:

3069

Description: See above, Tolu Balsam. Consumption: Annual: 38.33 lb Individual: 0.00003248 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Tolu Balsam (Gum). JECFA: n/a Trade association guidelines: FEMA PADI: 36.956 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 19.15 205.50 14.84 113.00

Max. 28.85 235.70 35.50 142.70

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual Max. 113.60 142.20 0.21 0.25 18.62 28.85 170.50 189.90

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

p-TOLYLACETALDEHYDE Synonyms: Benzeneacetaldehyde, 4-methyl-(9CI); 4-Methylbenzeneacetaldehyde; p-Tolylacetaldehyde CAS No.: CoE No.:

104-09-6 130

EEC No.: EINECS No.:

130 203-173-2

FEMA No.: JECFA No.:

3071 n/a

NAS No.:

3071

Description: p-Tolylacetaldehyde has a characteristic odor reminiscent of bitter almond and a corresponding flavor. Consumption: Annual: 30.00 lb Individual: 0.00002542 mg/kg/day Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

1 Wahlberg and Enzell. Acta Chem. Scand. 25, 352, 1970.

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.708 mg Empirical Formula/MW:

IOFI: n/a

C9H10O/134.17 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Assay

95% min

Boiling point 210°C Flash point 70°C

Refractive index 1.5300-1.5350 at 25°C 1:1 in 80% alcohol; soluble in most comSolubility mon organic solvents; insoluble in alcohol Specific gravity 1.010-1.016 at 25°C

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

Usual 2.50 3.08 1.84

Max. 5.50 6.46 3.32

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 1.30 1.08 3.09

Max. 2.46 2.10 7.00

Synthesis: From p-methylbenzaldehyde; also from p-methylbenzyl chloride and hexamethylene tetramine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL ACETATE Synonyms: Acetic acid, 2-methylphenyl ester (9CI); Acetic acid, o-tolyl ester (8CI); o-Acetoxytoluene; Acetyl-o-cresol; o-Cresol acetate; o-Cresyl acetate; o-Cresylic acetate; o-Methylphenyl acetate; 2-Methylphenyl acetate; o-Tolyl acetate CAS No.: CoE No.:

533-18-6 2078

EEC No.: EINECS No.:

2078 208-556-8

FEMA No.: JECFA No.:

3072 698

NAS No.:

3072

Description: o-Toly acetate has a powerful, fruity, medicinal odor that becomes sweet floral on dilution. It has a sweet and fruity flavor at low levels. Consumption: Annual: 1083.33 lb Individual: 0.0009180 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 3.917 mg IOFI: Artificial Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index 1.497-1.503

(Part 1 of 2)

Specifications: (JECFA, 2000) (Continued) Appearance Assay Boiling point

Colorless liquid 99.0% (min) 208°C

Solubility Specific gravity

Insoluble in water; miscible in alcohol 1.046-1.053

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.27 22.91 22.88 3.66

Max. 10.30 43.61 22.88 6.97

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 4.65 2.41 2.64 22.97

Max. 9.20 32.03 4.96 44.26

Synthesis: From sodium o-cresol and acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL ACETATE Synonyms: Acetic acid, 4-methylphenyl ester (9CI); Acetic acid, p-tolyl ester (8CI); p-Acetoxytoluene; 4-Acetoxytoluene; p-Cresol acetate; Cresyl acetate; p-Cresyl acetate; 4-Methylbenzoic acid methyl ester; p-Methylphenyl acetate; 4-Methylphenyl acetate; Paracresyl acetate; p-Tolyl acetate; 4-Tolyl acetate; p-Tolyl ethanoate CAS No.: CoE No.:

140-39-6 226

EEC No.: EINECS No.:

266 205-413-1

FEMA No.: JECFA No.:

3073 699

NAS No.:

3073

Description: p-Tolyl acetate has a strong, floral odor (narcissus) with a characteristic honeylike flavor Consumption: Annual: 1166.67 lb Individual: 0.0009887 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.438 mg IOFI: n/a Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay 98.0% (min) Boiling point 208-212°C

Specific gravity

1.499-1.503 Soluble in oils; slightly soluble in water; miscible in alcohol 1.044-1.052

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

Usual 5.57

Max. 11.16

Food Category Gelatin, pudding

Usual 3.40

Max. 7.93

(Part 1 of 2)

©2002 CRC Press LLC

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

Usual 13.40 105.10 2.41

Max. 27.44 107.00 5.87

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 8.48 1.76 13.48

Max. 43.93 4.84 27.78

(Part 2 of 2) Synthesis: Synthetically prepared by suitable acetylation of p-cresol. Aroma threshold values: Detection: 25 ppb Taste threshold values: n/a Natural occurrence: Reported as a constituent of the essential oils of wallflower, cananga and ylang-ylang.

4-(p-TOLYL)-2-BUTANONE Synonyms: 2-Butanone, 4-(4-methylphenyl)-; 4-(p-Tolyl)-2-butanone CAS No.: CoE No.:

7774-79-0 160

EEC No.: EINECS No.:

160 n/a

FEMA No.: JECFA No.:

3074 n/a

NAS No.:

3074

Description: 4-(p-Tolyl)-2-butanone has a very sweet, fruity, floral odor with raspberry, plum and gardenia notes. It has an intense, sweet, deep, fruit flavor. Its use as an insect attractant has been extensively studied. Consumption: Annual: <1.00 lb Individual: 0.00000932 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.390 mg IOFI: n/a Empirical Formula/MW: C11H14O/162.23 Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Soluble in alcohol; very slightly soluble in water

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

Usual 2.00 1.00

Max. 3.50 1.00

Food Category Soft candy

Usual 2.00

Max. 4.00

Synthesis: By condensation of p-tolylaldehyde with acetone followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

p-TOLYL ISOBUTYRATE Synonyms: p-Cresyl isobutyrate; Isobutyric acid, p-tolyl ester; 4-Methylphenyl 2-methylpropanoate; Paracresyl isobutyrate; Propanoic acid, 2-methyl-, 4-methylphenyl ester; p-Tolyl isobutyrate CAS No.: CoE No.:

103-93-5 304

EEC No.: EINECS No.:

304 203-159-6

FEMA No.: JECFA No.:

3075 701

NAS No.:

3075

Description: p-Toly isobutyrate has a very strong, lily-narcissus odor. Consumption: Annual: < 1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.086 mg IOFI: Artificial Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay

95.0% (min) of C11H14O2

Refractive index 1.485-1.489 One ml is soluble in 7 ml 70% alcoSolubility hol; soluble in alcohol; insoluble in water Specific gravity 0.990-0.996

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

Usual 0.20 4.30 2.73

Max. 5.50 9.38 3.80

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 7.00 2.43 4.08

Max. 9.00 5.33 8.38

Synthesis: By esterification of p-cresol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, 2-methylphenyl ester; o-Tolyl isobutyrate CAS No.: CoE No.:

36438-54-7 EEC No.: 681 EINECS No.:

681 n/a

FEMA No.: JECFA No.:

3753 700

NAS No.:

3753

Description: o-Tolyl isobutyrate has a phenolic, berry, medicinal odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 175.105 FDA (other): n/a

©2002 CRC Press LLC

JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

IOFI: Artificial

C11H14O2/178.23 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

95.0% (min) 107°C

Refractive index 1.482-1.488 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 1.000-1.007

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual n/a n/a n/a

Max. 9.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual n/a n/a

Max. 8.00 8.00

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

p-TOLYL LAURATE Synonyms: p-Cresyl dodecanoate (true name); p-Cresyl laurate; p-Tolyl dodecanoate; p-Tolyl dodecylate CAS No.: CoE No.:

10024-57-4 EEC No.: 378 EINECS No.:

378 233-024-7

FEMA No.: JECFA No.:

3076 704

NAS No.:

3076

Description: p-Tolyl laurate has a mild, nondescript, floral, sweet odor and flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.185 mg IOFI: Artificial Empirical Formula/MW: C19H30O2/290.45 Specifications: (JECFA, 2000) Appearance

Colorless, oily liquid

©2002 CRC Press LLC

Solubility

Soluble in oils; insoluble in water

Reported uses (ppm): (JECFA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 5.00 3.00 4.00

Max. 8.00 6.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 5.00

Max. 5.00 9.00

Synthesis: From sodium p-cresol and lauryl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL-3-METHYL BUTYRATE Synonyms: Butanoic acid, 3-methyl-, 4-methylphenyl ester (9CI); p-Cresyl isovalerate; 4-Methylphenyl 3-methylbutanoate; p-Tolyl isovalerate; p-Tolyl 3-methylbutyrate CAS No.: CoE No.:

55066-56-3 EEC No.: n/a EINECS No.:

n/a 259-465-5

FEMA No.: JECFA No.:

3387 702

NAS No.:

3387

Consumption: Annual: 3.33 lb Individual: 0.000000282 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.215 mg IOFI: Nature Identical Empirical Formula/MW: C12H16O2/192.25 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless liquid

Assay Boiling point

98.0% (min) 103°C

Refractive index 1.485-1.489 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 0.977-0.987

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.50

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Naturally occurring in passion fruit, raspberry, rum, whiskey, coffee, tea and soybean.

©2002 CRC Press LLC

p-TOLYL OCTANOATE Synonyms: p-Cresyl caprylate; p-Cresyl octanoate; 4-Methylphenyl octanoate; Octanoic acid, p-tolyl ester; Octanoic acid, 4-methylphenyl ester; p-Tolyl octanoate CAS No.: CoE No.:

59558-23-5 EEC No.: n/a EINECS No.:

n/a 261-803-1

FEMA No.: JECFA No.:

3733 703

NAS No.:

3733

Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.743 mg IOFI: Artificial Empirical Formula/MW: C15H22O2/234.34 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Appearance

Colorless, oily liquid

Assay Boiling point

96.0% (min) 265°C

Refractive index 1.478-1.488 Soluble in oils; insoluble in Solubility water; miscible in alcohol Specific gravity 0.952-0.960

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00

Max. 5.00 5.00 5.00

Synthesis: From p-cresol and octanoic acid, using phosphorus oxychloride as a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

p-TOLYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, p-tolyl ester (8CI); Benzeneacetic acid, 4-methylphenyl ester (9CI); p-Cresyl phenylacetate; p-Cresyl alpha-toluate; 4-Methylphenyl benzeneacetate; Phenylacetic acid, p-tolyl ester; p-Tolyl phenylacetate; p-Tolyl alpha-toluate CAS No.: CoE No.:

101-94-0 236

EEC No.: EINECS No.:

236 202-990-1

FEMA No.: JECFA No.:

3077 705

NAS No.:

3077

Description: p-Tolyl phenylacetate has a faint but tenacious lily, hyacinth, narcissus odor with a sweet, honey-like flavor. Consumption: Annual: 8.33 lb Individual: 0.00000706 mg/kg/day Regulatory Status:

©2002 CRC Press LLC

CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.463 mg Empirical Formula/MW:

IOFI: Artificial

C15H14O2/226.28 Specifications: (JECFA, 2000) Acid value

1.0 (max)

Boiling point

Appearance

White to off-white crystals

Solubility

Assay

97.0% (min)

310°C Moderately soluble in alcohol; insoluble in water

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

Usual 1.25 7.15 0.10 2.13

Max. 2.95 9.29 0.10 3.18

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 6.03 2.09 7.83

Max. 7.53 4.35 10.92

Synthesis: From p-cresol and phenylacetic acid by esterification, or by heating phenylacetyl chloride with freshly distilled p-cresol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-(p-TOLYL)-PROPIONALDEHYDE Synonyms: Benzeneacetaldehyde, alpha,4-dimethyl-; alpha,4-Dimethylbenzeneacetaldehyde; 4-Methylhydratropaldehyde; p-Methyl hydrotropaldehyde; 2-(p-Methylphenyl)-propionaldehyde; Propionaldehyde, 2-(p-tolyl)-; 2-(p-Tolyl)-propionaldehyde; 2-(p-Tolyl) propionic aldehyde CAS No.: CoE No.:

99-72-9 131

EEC No.: EINECS No.:

131 202-782-0

FEMA No.: JECFA No.:

3078 n/a

NAS No.:

3078

Description: 2-(p-Tolyl)-propionaldehyde has an intense, sweet, refreshing odor, similar to peppermint. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.301mg Empirical Formula/MW:

IOFI: n/a

C10H12O/148.20 Specifications: (Burdock, 1997) Acid value Appearance

5 (max) Colorless to slightly yellow liquid

Flash point

89°C

Refractive index

1.5140-1.5160 at 20°C

Assay

95% min

Solubility

Boiling point

222-224°C

Specific gravity

Readily soluble in alcohol and ether; insoluble in water 0.979-0.985 at 25°C; 0.9941 at 13°C

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

Usual 0.20 1.28 0.68

Max. 0.50 2.60 1.40

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.68 0.80 0.68

Max. 1.40 1.63 2.00

Synthesis: By reaction of α-terpinene and chromyl chloride in carbon disulfide and subsequent hydrolysis of the resulting cymene-chromyl chloride addition product; also by heating p-tolyl glycidic acid and water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

o-TOLYL SALICYLATE Synonyms: Benzoic acid, 2-hydroxy-, 2-methylphenyl ester; o-Tolyl salicylate CAS No.: CoE No.:

617-01-6 n/a

EEC No.: EINECS No.:

n/a 210-500-2

FEMA No.: JECFA No.:

Description: o-Tolyl salicylate has a medical odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 175.105 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.008 mg Empirical Formula/MW:

3734 907

NAS No.:

3734

Individual: n/a

IOFI: n/a

C14H12O3/228.5 Specifications: (Burdock, 1997) Appearance

Semisolid to solid

Solubility

Insoluble in water and fat

(Part 1 of 2)

©2002 CRC Press LLC

Specifications: (Burdock, 1997) (Continued) Assay >99% Refractive index 1.576-1.584 at 20°C

Specific gravity

1.164-1.174

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum

Usual 25.00

Max. 100.00

Food Category Hard candy

Usual 5.00

Max. 15.00

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

TONKA BEANS Botanical name: Coumarouna odorata Aubl. (Dipteryx odorata Willd.) and other Dipteryx species Botanical family: Leguminosae Other names: Tonga bean; Tongo bean; Tonco bean; Cumaru; Tonco seed Foreign names: Feve de Tonka (Fr.), Tonkabohne (Ger.), Haba Tonca (Sp.), Fava Tonka (It.) Description: Tree native to Brazil and cultivated in Central and South America. It has large, elliptical leaves, violet flowers and single seeded fruits about 3 to 5 cm length. The seeds (properly dried) are the only parts used. The beans are macerated in rum and then air-dried. This process results in the formation of crystalline deposits of coumarin on the seeds. The partially cured seeds may either be exported where they are further extracted or used locally as a flavoring for beverages. Tonka beans produce a rich, sweet, warm, distinctly coumarinic odor and flavor. Coumarin produces a delightful vanilla-like flavoring and a delicate scent for cosmetics. It was at one time used extensively in flavoring candies, ice cream, cakes and other confections as well as liquor and tobacco. Because of the toxic and carcinogenic nature of coumarin, its use was banned in the U.S. and many other countries in the early 1950s. Derivatives: Tincture (20% in 70% ethanol and 10% in 60% ethanol) and fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (Substances prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The main constituent of the dried product and its derivatives is coumarin. The beans also contain 25% fat (sitosterin and stigmosterin) and starch. Other phytochemicals identified include 3'-hydroxyretusin-8-methyl-ether, betulin, coumaric-acid-beta-glucoside, coumarin, dipteryxin, ferulic-acid, lupeol, melilotoside, melilotoside-1-p-coumaryl-β-d-glucose, methyl-linolenate, methyl-oleate, o-coumaric-acid, o-hydroxycoumaric-acid, odoratin, p-hydroxy-benzoic-acid, retusin, retusin-8-methyl-ether, salicylic-acid and umbelliferone. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Tonka Bean Extract Other names: Balsams, tonka bean; Tonka absolute; Tonka bean extractives; Tonka bean oil; Tonka beans absolute; Tonka beans resin; Tonka extract; Tonka oleoresin; Tonka tincture CAS No.: CoE No.:

8046-22-8 n/a

EEC No.: EINECS No.:

n/a 232-460-5

FEMA No.: JECFA No.:

n/a n/a

Description: See above, Tonka Bean. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (Substances prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

NAS No.:

n/a

Individual: n/a

IOFI: n/a

TRAGACANTH GUM Botanical name: Astragalus spp. Botanical family: Leguminosae Other names: Astragalus gum; Goat’s thorn; Gum shiraz; Gum tragacanth (9CI); Hog gum; Shiraz gum; Tragacanth; Tragacanth powder; Tragtex R CAS No.: CoE No.:

9000-65-1 n/a

EEC No.: EINECS No.:

79 232-552-5

FEMA No.: JECFA No.:

3079 n/a

NAS No.:

3079

Description: Gum tragacanth is the dried exudate from several species of Astragalus (A. gummifer Labillardiere, or other Asiatic species of Astragalus), a shrub that grows wild in mountainous regions of the Middle East, particularly Iran. The gum is obtained by making incisions in the tap roots of the plant; to a lesser extent, the branches also are tapped. The gum exudate is in the form of curled ribbons or flakes, which become horny on drying. Collections are made by hand in May to October and are sorted, graded, packed and shipped. The processor then further grades, cleans, mills and blends the gum, and sells it in the form of ribbons, flakes, granules or powder. Consumption: Annual: 40,333.33 lb Individual: 0.03418 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1351, 133.133, 133.134, 133.162, 133.178, 133.179, 150.161 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.576 mg IOFI: Natural Specifications: (FCC, 1996) Arsenic (as As) Not more than 3 mg/kg Ash (acid-insoluble) Not more than 0.5% Ash (total)

Not more than 3.0%

Heavy metals (as Pb) Not more than 0.002%

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Karaya gum Passes test Lead Not more than 5 mg/kg Viscosity of a 1% Not less than 250 centipoises solution

Physical-chemical characteristics: As collected, tragacanth is white to weak yellow in color, tranlucent; horny in texture, having a short fracture. It is rendered more easily pulverizable if heated to a temperature of 50°C. Powdered tragacanth is white to yellowish white in color. Gum tragacanth swells in cold water to give extremely viscous colloidal solutions, probably the most viscous of all the plant gums. Composition: Tragacanth is a complex mixture of polysaccharides containing galactose, fructose, xylose, arabonose and uronic acid. The acidic components are largely present as calcium, magnesium and potassium salts. The molecular weight is variously reported as 310,000 and 840,000 daltons. Tragacanth is considered to contain two primary constituents, tragacanthin and bassorin. The lesser component tragacanthin, which is water soluble, has a ring containing three molecules of uronic acid and one molecule of arabinose, with a side chain of two molecules of arabinose. The larger component, bassorin, which swells but is insoluble in water, is believed to contain polymethoxylated acids that yield tragacanthin upon demethoxylation (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Fats, oils Fish products Frozen dairy Fruit juice Fruit ices Gelatin, pudding

Usual 0.55 3.63 5.15 0.50 0.06 1.60 0.05 0.32

Max. 1.65 3.63 13.02 0.70 0.10 1.60 0.10 0.32

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Poultry Soft candy

Usual 7.59 0.01 0.95 0.12 0.18 0.65 0.17

Max. 7.59 0.04 2.15 0.19 0.18 0.90 0.17

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

TRIACETIN Synonyms: Acetin, tri; Enzactin; Fungacetin; Glycerin triacetate; Glycerol triacetate; Glyceryl triacetate; Glyped; 1,2,3-Propanetriol triacetate (9CI); 1,2,3-Propanetriyl triacetate; Triacetin; Triacetine; Triacetyl glycerine CAS No.: CoE No.:

102-76-1 n/a

EEC No.: EINECS No.:

n/a 203-051-9

FEMA No.: JECFA No.:

2007 n/a

NAS No.:

2007

Description: Triacetin has a very faint, fruity odor. It has a mild, sweet taste that is bitter above 0.05%. Consumption: Annual: 1,916,666.67 lb Individual: 1.6242 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 184.1901 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: Not specified (1975)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.083 mg Empirical Formula/MW:

IOFI: n/a

C9H14O6/218.20

Specifications: (Burdock, 1997) Appearance

Colorless liquid, solidifies at low temperature

Refractive index

Boiling point

130.5°C at 7 mmHg (260°C)

Solubility

Flash point Melting point

138°C 32°C

Specific gravity

1.4306 at 20°C 7% soluble in water; soluble in alcohol and most common organic solvents 1.1596 at 20°C

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

Usual 0.26 0.40 0.01 0.01 0.20

Max. 0.72 0.59 0.01 0.02 0.64

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.04 0.11 0.20

Max. 0.29 0.05 0.28 0.76

Synthesis: By direct reaction of glycerol with acetic acid in the presence of Twitchell’s reagent; or in benzene solution of glycerol and boiling acetic acid in the presence of a cationic resin (Zeo-Karb H) pretreated with dilute H2SO4. Aroma threshold values: n/a Taste threshold values: Sweet and creamy with an oily mouthfeel. Natural occurrence: Reported found in papaya.

TRIBUTYL ACETYLCITRATE Synonyms: 2-Acetoxy-1,2,3-propanetricarboxylic acid tributyl ester; Acetylcitric acid tributyl ester; 2-(Acetyloxy)-1,2,3-propanetricarboxylic acid, tributyl ester; Acetyl tributyl citrate; 2-Acetyltributylcitrate; Blo-trol; Citric acid, tributyl ester, acetate (8CI); Citroflex A; Citroflex A 4; 1,2,3-Propanetricarboxylic acid, 2-(acetyloxy)-, tributyl ester (9CI); Tributyl 2-acetoxy-1,2,3-propanetricarboxylate; Tributyl acetylcitrate; Tributyl O-acetylcitrate; Tributyl 2-(acetyloxy)-1,2,3-propanetricarboxylic acid; Tributyl citrate acetate CAS No.: CoE No.:

77-90-7 n/a

EEC No.: EINECS No.:

n/a 201-067-0

FEMA No.: JECFA No.:

3080 630

NAS No.:

3080

Description: Tributyl acetylcitrate has a very faint, sweet herbaceous odor. At high levels (e.g., 1000 ppm emulsion in water), it has a mild, fruity, nondescript flavor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a

©2002 CRC Press LLC

JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.104 mg Empirical Formula/MW:

IOFI: Artificial

C20H34O8/402.46

Specifications: (JECFA, 1999) Acid value

0.02% (max)

Boiling point

Appearance

Colorless, slightly viscous liquid

Solubility

Assay

99.0% (min)

Specific gravity

172-174°C Soluble in alcohol; miscible in oil; insoluble in water 1.045-1.055

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.00

Synthesis: From citric acid via the tributyl ester followed by acetylation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

TRICALCIUM PHOSPHATE Synonyms: Calcium phosphate, tribasic; Phosphoric acid, calcium salt (2:3); Whitlockite; "Bone ash"; Precipitated calcium phosphate; Calcium hydroxyapatite; Calcium orthophosphate; Calcium tertiary phosphate; EPA chemical pesticide code 076401; Natural Whitlockite; Tricalcium bis(orthophosphate), with fluorine content of less than 0.005% by weight of the dry anhydrous product; Tricalcium diphosphate; Tricalcium phosphate CAS No.: CoE No.:

7758-87-4 n/a

EEC No.: EINECS No.:

n/a 231-840-8

FEMA No.: JECFA No.:

3081 n/a

NAS No.:

3081

Description: Tricalcium phosphate is a odorless and tasteless powder that is stable in air. Tribasic calcium phosphate consists of a variable mixture of calcium phosphates having the approximate composition of 10CaO.3P2O5.H2O. Consumption: Annual: 12,816,666.67 lb Individual: 10.8615 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 137.105, 182.1217, 182.5217, 137.155, 182.8217, 137.165, 137.160, 137.170, 137.175, 137.180, 137.185, 169.182 FDA (other): n/a JECFA: MTDI: 70 (1982)

©2002 CRC Press LLC

Trade association guidelines: FEMA PADI: 0.773 mg Empirical Formula/MW:

IOFI: Nature Identical

Ca3O8P2/310.20

Specifications: (FCC, 1996) Appearance

White powder

Heavy metals Not more than 0.0015% (as Pb)

Assay

Not less than 34% and not more than 40% of calcium

Lead

Not more than 5 mg/kg

Arsenic (as As)

Not more than 3 mg/kg

Loss on ignition

Not more than 10%

Fluoride

Not more than 0.0075%

Solubility

Insoluble in alcohol; almost insoluble in water; readily dissolves in dilute hydrochloric and nitric acid

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiment, relish Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatin, pudding Gravies Imitation dairy

Usual 0.68 12.59 0.95 1.80 0.45 0.44 0.00 1.00 0.60 0.14 2.97

Max. 1.40 12.74 0.95 1.80 0.79 0.53 0.01 2.70 1.80 0.50 3.11

Food Category Meat products Milk products Nonalcoholic beverage Nut products Other grain Poultry Snack foods Soft candy Soups Sweet sauce

Usual 0.14 7.69 0.14 0.25 0.02 1.39 0.81 0.22 0.03 4.99

Max. 0.25 7.69 1.04 0.30 0.04 1.63 1.81 0.78 0.04 5.00

Synthesis: The technical product is also known as “bone ash.” Commercial preparation from phosphate rock. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Occurs in nature as the minerals: oxydapatit, voelicherite, whitlockite.

2-TRIDECANONE Synonyms: Hendecyl methyl ketone; Methyl undecyl ketone; Tridecan-2-one; 2-Tridecanone (8CI)(9CI) CAS No.: CoE No.:

593-08-8 n/a

EEC No.: EINECS No.:

n/a 209-784-0

FEMA No.: JECFA No.:

3388 298

NAS No.:

3388

Description: 2-Tridecanone has a warm, oily, herbaceous odor reminiscent of nut. Consumption: Annual: 600.00 lb Individual: 0.0005084 mg/kg/day Regulatory Status: CoE: n/a

©2002 CRC Press LLC

FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.746 mg Empirical Formula/MW:

IOFI: Nature Identical

C13H26O/198.34 Specifications: (JECFA) 1998) Acid value Appearance

10.0 (max) White to waxy mass

Melting point Refractive index

Assay

95.0% (min)

Solubility

Boiling point

162°C

Specific gravity

25-32° 1.432-1.438 Soluble in alcohol, propylene glycol and oils; insoluble in water 0.817-0.823

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Gelatin, pudding

Usual 0.11 3.00 0.50 1.00

Max. 0.21 20.00 3.00 3.00

Food Category Fats, oils Frozen dairy Reconstituted vegetables Soft candy

Usual 0.50 1.00 0.30 1.00

Max. 3.00 3.00 3.00 10.00

Synthesis: By heating a mixture of lauric acid and acetic acid over thorium oxide at 450°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy, creamy, cheesey, dairy and coconut. Natural occurrence: Reported found in coconut and palm oils; also in the oil of Schizandra nigra Max. (Matsubusa). Also reported found in American cranberry, rabbiteye blueberry, raspberry, other types of ginger, blue cheeses, cheddar cheese, Swiss cheese, camembert cheese, gruyere cheese, Limburger cheese, Parmesan cheese, other cheeses, grapefruit juice, fejoia fruit, onion, shallot, leek, chive, ginger, butter, milk, cream, milk powder, roast chicken, chicken fat, cooked beef and mutton, pork liver, hop oil, cognac, rum, coconut meat, mango, rice, corn oil, wort, dried bonito, mountain papaya and mate.

2-trans-4-cis-7-cis-TRIDECATRIENAL Synonyms: (E,Z,Z)-Trideca-2,4,7-trienal; 2-trans,4-cis,7-cis-Tridecatrienal CAS No.: CoE No.:

13552-96-0 EEC No.: 685 EINECS No.:

685 236-936-3

Consumption: Annual: <1.00 lb Regulatory Status: CoE: Used provisionally. Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: n/a

©2002 CRC Press LLC

FEMA No.: JECFA No.:

3638 n/a

NAS No.:

3638

Individual: 0.00000017 mg/kg/day

Trade association guidelines: FEMA PADI: 0.002 mg Empirical Formula/MW:

IOFI: n/a

C13H20O/192.30 Specifications: (Burdock, 1997) Assay Boiling point

71%; 14% 4-cis-7-cis-tridecadienal; 6% 3-cis-7-cis-tridecadienal; 5% 5-trans-7-cis-tridecadienal; 3% 2-trans-4-trans-7-cis-tridecatrienal 138°C at 0.33 mmHg

Solubility

Soluble in fat; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Gravies Meat products

Usual 0.01 0.002 0.01

Max. 0.01 0.01 0.05

Food Category Seasonings, flavors Snack foods Soups

Usual 0.002 0.002 0.036

Max. 0.01 0.01 0.10

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

2-TRIDECENAL Synonyms: Tridec-2-enal; 2-Tridecenal (8CI)(9CI) CAS No.: CoE No.:

7774-82-5 2011

EEC No.: EINECS No.:

2011 231-883-2

FEMA No.: JECFA No.:

3082 n/a

NAS No.:

3082

Description: 2-Tridecenal has a very strong, citrus-peel, waxy odor with a bittersweet taste. Consumption: Annual: 15.00 lb Individual: 0.00001271 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.3 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.221 mg IOFI: Nature Identical Empirical Formula/MW: C13H24O/196.33 Specifications: (FCC, 1996) Appearance Assay Refractive index

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White or slightly yellowish liquid 92.0% (min) of C13H24O 1.457-1.460

Soluble in alcohol and most fixed oils; insoluble in water Specific gravity 0.842-0.862 Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.27 0.03 1.60

Max. 2.30 0.60 2.20

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.72 0.01 2.00

Max. 0.72 1.00 3.50

Synthesis: From undecyl aldehyde by condensation with acetic aldehyde using sodamide in ether. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Aldehydic, citrus-like, fatty, green and creamy. Natural occurrence: Reported found in grilled and roasted beef, lamb and mutton liver and coriander leaf. Also detected in sunguli oil from Turkmenistan.

TRIETHYL CITRATE Synonyms: Citric acid, triethyl ester (8CI); Ethyl citrate; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, triethyl ester (9CI); 2-Hydroxy-1,2,3-propanetricarboxylic acid, delta triethyl ester; 2-Hydroxy-1,2,3-propanetricarboxylic acid, triethyl ester; TEC; Triethyl citrate CAS No.: CoE No.:

77-93-0 n/a

EEC No.: EINECS No.:

4093 201-070-7

FEMA No.: JECFA No.:

3083 629

NAS No.:

3083

Description: Triethyl citrate is odorless, but has a bitter taste. Consumption: Annual: 45,833.33 lb Individual: 0.03884 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.1911, 184.1191 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.008 mg IOFI: Nature Identical Empirical Formula/MW:

C12H20O7/276.28

Specifications: (FCC, 1996) Acidity (as citric acid)

Not more than 0.02%

Appearance

Practically colorless, oily liquid

Not less than 99% and not more than 100.5% of C12H20O7 on the anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg

Assay

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Between 1.439 and 1.443 at Refractive 25°C; or between 1.440 and index 1.444 at 20°C Slightly soluble in water; misSolubility cible with alcohol and ether Specific gravity

Between 1.135 and 1.139 at 25°C

Water

Not more than 0.25%

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

Usual 0.02 0.04 0.50 0.01

Max. 0.03 0.12 0.50 0.07

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01 0.03

Max. 0.02 0.04 0.03 0.08

Synthesis: By esterification of ethyl alcohol with citric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Morello cherry, sour cherry and red currant. Also reported found in raw cabbage and white wine.

TRIMETHYLAMINE Synonyms: n,n-Dimethylmethanamine; Methanamine, n,n-dimethyl- (9CI); Trimethylamine; Trimethylamine, anhydrous (UN1083) (flammable gas); Trimethylamine, in aqueous solution; Trimethylamine, aqueous solution (UN1297) (flammable liquid); UN1083; UN1297 CAS No.: CoE No.:

75-50-3 n/a

EEC No.: EINECS No.:

n/a 200-875-0

FEMA No.: JECFA No.:

3241 n/a

NAS No.:

3241

Description: Trimethylamine has a pungent, fishy, ammonical odor. Consumption: Annual: 416.67 lb Individual: 0.0003631 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 173.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.055 mg IOFI: Nature Identical Empirical Formula/MW: C3H9N/59.1 Specifications: (FCC, 1996) Appearance Assay

Gas 98.0% (min) of C3H9N in a suitable solvent

Boiling point Refractive index

2.9°C 1.432

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 9.88 0.32 1.00 1.00

Max. 21.04 1.05 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Snack foods

Usual 6.62 1.00 1.00 20.00

Max. 13.99 1.00 1.00 30.00

Synthesis: From paraformaldehyde and ammonium chloride; by the action of formaldehyde and formic acid on ammonia. Aroma threshold values: Detection: 0.3 to 0.8 ppb; recognition: 500 ppb Taste threshold values: n/a

©2002 CRC Press LLC

Natural occurrence: In cheese, caviar, fish (also as the N-oxide), beer, whiskey, cocoa and coffee. Reported found in shallot, wheaten bread, Russian cheeses, other cheeses, caviar, raw fatty fish, orange peel oil, salted fatty fish, canned fatty fish, cooked fatty fish, cocoa, cooked trassi, raw shrimp, scallop, shrimp, oyster, crab, squid, krill, boiled mutton, cured pork, beer, sherry, cocoa, mushroom and cooked beef.

p,α,α-TRIMETHYLBENZYL ALCOHOL Synonyms: Benzenemethanol, alpha, alpha, 4-trimethyl-; p-Cymen-8-ol; alpha,alpha, 4Trimethylbenzenemethanol; alpha, alpha, 4-Trimethylbenzyl alcohol; p, alpha, alpha-Trimethylbenzyl alcohol CAS No.: CoE No.:

1197-01-9 530

EEC No.: EINECS No.:

530 214-817-7

FEMA No.: JECFA No.:

Consumption: Annual: 1.67 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 12 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.521mg Empirical Formula/MW:

3242 n/a

NAS No.:

3242

Individual: 0.00000141 mg/kg/day

IOFI: Nature Identical

C10H14O/166.22 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 8.00 4.00 2.15

Max. 12.00 8.00 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.03 2.35

Max. 4.00 2.08 5.13

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cranberry and bilberry, currants, mint, pepper, apricot, orange juice, lemon peel oil, grapfruit juice, mandarin peel oil, tangerine peel oil, satsuma mandarin peel oil, pineapple, fresh blackberry, heated blackberry, ginger, Scotch spearmint oil, parsley leaves, Thymus vulgaris L., Thymus zygis L., carrot, tomato, nutmeg, mace, parsley, gruyere cheese, cognac, tea, passion fruit, plum, rose, apple, sweet marjoram, mango, parsnip, licorice, dill, juniper berry, myrtle leaf, rosemary, buchu oil, lemon balm, clary sage, Spanish sage, okra, cape gooseberry, pimento berry, calabash nutmeg, ashanti pepper, sweet grass oil, angelica root oil, eucalyptus oil and mastic gum oil.

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4-(2,6,6-TRIMETHYL-CYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-1, 3-cyclohexadien-1-yl)-(8CI) (9CI); 1-(2, 6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one; 4-(2,6,6-Trimethylcyclohexa-1, 3dienyl)but-2-en-4-one CAS No.: CoE No.:

23696-85-7 EEC No.: n/a EINECS No.:

n/a 245-833-2

FEMA No.: JECFA No.:

3420 387

NAS No.:

3420

Consumption: Annual: 86.67 lb Individual: 0.00007344 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: 0.045 mg IOFI: Nature Identical Empirical Formula/MW: C13H18O/190.28 Specifications: (JECFA, 1998) Appearance

pale-yellow to yellow liquid

Assay

98.0% (min)

Boiling point

60°C

Refractive index 1.508-1.514 One ml is soluble in 10 ml Solubility 95% alcohol Specific gravity 0.945-0.952

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding Gravies

Usual 0.05 0.05 0.05 0.30 0.10

Max. 0.20 0.20 0.20 2.00 0.30

Food Category Jam, jelly Nonalcoholic beverages Snack foods Soft candy

Usual 0.05 0.25 0.10 0.50

Max. 0.20 2.00 0.30 2.00

Synthesis: By treating the corresponding ethyl safranate with allyl lithium, followed by catalytic isomerization of the reaction product; also from the oxirane derivative of β-damascone by an acid-catalyzed reaction. Aroma threshold values: Detection: 0.0007 to 0.009 ppb Taste threshold values: Taste characteristics at 20 ppm: Woody, floral, herbal, green and fruity with spicy tobacco nuances. Natural occurrence: Reported found in raspberry oil, Burley tobacco, apple, lemon balm, summer savory, anise, hyssop, apple juice, cooked apple, apricot, sweet and sour cherry, black currant berries, fresh blackberry, strawberry jam, hop oil rum, white wine, red wine, black tea, tomato, rye bread, blue cheese, cow, goat and sheep milk, hop oil, beer, cognac, rum, whiskies, cider, grape wines, coffee, tea, popcorn, oatmeal, soybean, plum, prune, beans, starfruit, mango, tamarind, dill seed, corn oil, okra, Cape gooseberry, anise hyssop and Roman chamomile oil.

©2002 CRC Press LLC

2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL Synonyms: 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (8CI)(9CI); 2,3Dihydro-2,2,6-trimethylbenzaldehyde; Safranal; 2,6,6-Trimethyl-1,3-cyclohexadienal; 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal CAS No.: CoE No.:

116-26-7 n/a

EEC No.: EINECS No.:

n/a 204-133-7

FEMA No.: JECFA No.:

3389 n/a

NAS No.:

3389

Description: 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste. Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.758 mg IOFI: Nature Identical Empirical Formula/MW: C10H14O/150.99 Specifications: (Burdock, 1997) Appearance Boiling point

Yellow oil 172°C; 78-85°C at 12 mmHg; 70°C at 1 mmHg

Refractive index

1.5281 at 19°C

Specific gravity

0.9730 at 19°C

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

Usual 5.00 3.00

Max. 10.00 5.00

Food Category Jam, jelly Soft candy

Usual 5.00 3.00

Max. 10.00 5.00

Synthesis: By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydorgenation of β-cyclocitral or α-cyclogeranic acid with selenium dioxide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: Woody, medicinal, spicy and camphoreous with a fruity and herbal nuance. Natural occurrence: Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron, black tea, green tea, microbial fermented tea, bourbon vanilla, lemon balm, grapefruit juice, mate and sweet grass oil.

3,3,5-TRIMETHYLCYCLOHEXANOL Synonyms: Cyclohexanol, 3,3,5-trimethyl-; Cyclonol; Homomenthol CAS No.: CoE No.:

116-02-9 n/a

EEC No.: EINECS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

n/a 204-122-7

FEMA No.: JECFA No.:

3962 n/a

NAS No.:

n/a

Individual: n/a

FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.102870 mg Empirical Formula/MW:

IOFI: n/a

C9H18O/142.27 Specifications: Appearance Boiling point Melting point

Liquid 198°C 37.0°C

Solubility Specific gravity

Slightly soluble in water 0.878

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Confection, frosting Frozen dairy

Usual 0.10 0.50 1.00

Max. 0.20 1.00 2.00

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.50 0.40 2.00

Max. 1.00 1.00 5.00

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

2,2,6-TRIMETHYLCYCLOHEXANONE Synonyms: Cyclohexanone, 2, 2, 6-trimethyl-(8CI) (9CI); 1, 1, 3-Trimethyl-2-cyclohexanone; 2, 2, 6-Trimethylcyclohexanone; 2, 2, 6-Trimethylcyclohexan-1-one CAS No.: CoE No.:

2408-37-9 686

EEC No.: EINECS No.:

686 219-309-9

FEMA No.: JECFA No.:

3473 n/a

NAS No.:

3473

Consumption: Annual: 1.16 lb Individual: 0.00000098 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.05 ppm; Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.147 mg IOFI: Nature Identical Empirical Formula/MW: C9H16O/140.23 Specifications: (Burdock, 1997) Assay ≥ 99%

Solubility

Soluble in fat; insoluble in water

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

©2002 CRC Press LLC

Usual 1.00 1.00

Max. 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 3.00

Max. 5.00 7.50

Synthesis: n/a Aroma threshold values: Detection: 100 ppb; Recognition: 310 ppb Taste threshold values: n/a Natural occurrence: Reported found in bilberries, passion fruit and tea. Also reported found in apricot, bilberry, white wine, black tea, green tea, microbial fermented tea, brewed tea, yellow passion fruit juice and dill herb.

2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-ACETALDEHYDE Synonyms: 1-Cyclohexene-1-acetaldehyde, 2,6,6-trimethyl- (8CI)(9CI); 2,6,6-Trimethyl1-cyclohexen-1-acetaldehyde CAS No.: CoE No.:

472-66-2 n/a

EEC No.: EINECS No.:

n/a 207-454-0

FEMA No.: JECFA No.:

3474 n/a

NAS No.:

3474

Consumption: Annual: <1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.318 mg IOFI: Artificial Empirical Formula/MW: C11H18O/166.26 Specifications: (Burdock, 1997) 92%; 2.6% β-cyclocitral; 0.5% β-ionone; 3% methyl β-homocyclogeranate; 0.6% ethyl β-homocyclogeranate Boiling point 50°C at 0.4 mmHg

Assay

Solubility

Soluble in fat; insoluble in water; miscible in alcohol

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

Usual 2.00 10.00 2.00 0.20

Max. 2.00 10.00 2.00 0.20

Food Category Gelatin, pudding Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10

Max. 0.30 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: Cooling, woody, oily, soapy, citrus with a berry, orris-like nuance. Natural occurrence: Not reported found in nature.

©2002 CRC Press LLC

2,6,6-TRIMETHYL-1,2-CYCLOHEXEN-1-CARBOXALDEHYDE Synonyms: α, β-cyclocitral (50/50 mixture) CAS No.: CoE No.:

977045-71-8 n/a

EEC No.: EINECS No.:

2133 FEMA No.: 207-081-3 JECFA No.:

3639 n/a

NAS No.:

3639

Description: 2,6,6-Trimethyl-1,2-cyclohexen-1-carboxaldehyde has a camphoraceous odor for a 50/50 mixture of isomers. Consumption: Annual: < 1.00 lb Individual: 0.00000026 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.001 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.23 Specifications: (Burdock, 1997) Appearance Colorless liquid Assay 50% α-cyclocitral; 50% β-cyclocitral Boiling point 80-95°C at 70 mmHg

Refractive index 1.480 at 20°C Solubility Insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatin, pudding

Usual 0.006 0.05 0.005 0.01 0.005

Max. 0.06 0.50 0.05 0.10 0.05

Food Category Hard candy Jam, jelly Nonalcoholic beverages Soft candy

Usual 0.01 0.005 0.002 0.005

Max. 0.10 0.05 0.02 0.05

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tea, apricot, melon, tomato, tomato paste, ginger, rum, Japanese plum, plumcot, mango, apple brandy, calamus, buckwheat, bourbon vanilla, Cape gooseberry and mate.

2,6,6-TRIMETHYLCYCLOHEX-2-ENE-1,4-DIONE Synonyms: 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl- (8CI)(9CI); 2,6,6-Trimethyl-2cyclohexene-1,4-dione; 2,6,6-Trimethylcyclohex-2-ene-1,4-dione CAS No.: CoE No.:

1125-21-9 n/a

EEC No.: EINECS No.:

Consumption: Annual: 1016.67 lb Regulatory Status: CoE: n/a FDA: n/a

©2002 CRC Press LLC

n/a 214-406-2

FEMA No.: JECFA No.:

3421 n/a

NAS No.:

3421

Individual: 0.0008615 mg/kg/day

FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.090 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H12O2/152.19 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 0.75

Max. 2.50

Food Category Soft candy

Usual 2.00

Max. 7.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile components in saffron and in cigarette smoke. Also reported found in saffron, cognac, black tea, green tea, microbial fermented tea, lemon balm, cooked shrimp, roasted shrimp, corn oil and lamb’s lettuce.

4-[(2,6,6)-TRIMETHYL-CYCLOHEX-1-ENYL]-BUT-2-EN-4-ONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)- (9CI); 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-buten-1-one; 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one CAS No.: CoE No.:

35044-68-9 EEC No.: 2340 EINECS No.:

4029 245-843-7

FEMA No.: JECFA No.:

Consumption: Annual: 183.33 lb Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.027 mg Empirical Formula/MW:

3243 n/a

NAS No.:

3243

Individual: 0.0001553 mg/kg/day

IOFI: Nature Identical

C13H20O/192.30 Specifications: (Burdock, 1997) Boiling point Refractive index

trans-, 55°C at 0.001 mmHg; cis-, 52°C at 0.001 mmHg trans-, 1.4980 at 20°C; cis-, 1.4957 at 20°C

Specific gravity

trans-, 0.934 at 20°C; cis-, 0.930 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

©2002 CRC Press LLC

Usual 5.10 2.10 2.10

Max. 8.50 4.50 4.50

Food Category Nonalcoholic beverages Soft candy

Usual 2.10 2.10

Max. 4.50 4.50

Synthesis: Various methods: recently from ionone izoxazoles; also from 7,8-dehydro-βionole. Aroma threshold values: Detection: 8.6 to 41 ppb Taste threshold values: n/a Natural occurrence: In Burley tobacco oil; in volatile fractions from leaves of Carphephorus corymbosus and C. paniculatus. Reported found in bilberry, butter, milk, caviar, chicken fat, cooked beef and mutton, cured pork, pork and beef fat, roasted filberts and peanuts, pecans, potato chips, soybean, coriander leaf and seed and kiwifruit.

2,2,3-TRIMETHYLCYCLOPENT-3-EN-1-YL ACETALDEHYDE Synonyms: 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-; 3-Cyclopentene-1-acetaldehyde, 2,2,3-trimethyl-, (R)- (8CI)(9CI); 2,2,3-Trimethyl-3-cyclopentacetaldehyde; 2,2,3Trimethyl-3-cyclopenten-1-acetaldehyde; 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde; (R)-2,2,3-Trimethylcyclopent-3-ene-1-acetaldehyde CAS No.: CoE No.:

4501-58-0 n/a

EEC No.: EINECS No.:

n/a 224-815-8

FEMA No.: JECFA No.:

3592 n/a

NAS No.:

3592

Consumption: Annual: 0.17 lb Individual: 0.00000014 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.162 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.24 Specifications: (Burdock, 1997) Assay Boiling point Refractive index

>99% 77°C at 10 mmHg 1.466 at 20°C

Solubility Specific gravity

Soluble in fat; insoluble in water 0.921 at 20°C

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

Usual 6.00 3.00

Max. 8.00 5.00

Food Category Nonalcoholic beverages Reconstituted vegetable

Usual 3.00 3.00

Max. 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cognac, juniper berry, Ocimum sanctum L., cherimoya, mango, eucalyptus oil and calabash nutmeg.

©2002 CRC Press LLC

3,5,5-TRIMETHYLHEXANAL Synonyms: tert-Butylisopentanal; Hexanal, 3,5,5-trimethyl- (8CI)(9CI); Isononylaldehyde; 3,5,5-Trimethylhexanal CAS No.: CoE No.:

5435-64-3 n/a

EEC No.: EINECS No.:

n/a 226-603-0

FEMA No.: JECFA No.:

3524 269

NAS No.:

3524

Description: 3,5,5-Trimethylhexanal has an aldehydic odor. Consumption: Annual: 2983.33 lb Individual: 0.002528 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 2.170 mg IOFI: Nature Identical Empirical Formula/MW: C9H18O/142.24 Specifications: (FCC, 1996) Acid value Appearance Assay

5.0 (max) Colorless to pale-yellowish liquid 97.0% (min)

Boiling point Refractive index Specific gravity

67°C 1.419-1.424 0.817-0.823

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

Usual 0.0013 14.00 0.09 1.00 4.00

Max. 0.0013 20.00 0.09 2.00 7.00

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 5.30 1.00 5.30 0.60

Max. 30.00 3.00 30.00 0.60

Synthesis: From diisobutylene via the oxo reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: No data found.

3,5,5-TRIMETHYL-1-HEXANOL Synonyms: 1-Hexanol, 3,5,5-trimethyl- (8CI)(9CI); Nonylol; 3,5,5-Trimethyl-1-hexanol; 3,5,5-Trimethylhexanol; 3,5,5-Trimethylhexan-1-ol CAS No.: CoE No.:

3452-97-9 702

EEC No.: EINECS No.:

702 222-376-7

FEMA No.: JECFA No.:

3324 268

NAS No.:

3324

Description: 3,5,5-1-Trimethyl-1-hexanol has a strong oily-herbaceous odor. It becomes sweet on dilution. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a

©2002 CRC Press LLC

JECFA: No safety concern at current level of intake (1993) Trade association guidelines: FEMA PADI: 4.380 mg Empirical Formula/MW:

IOFI: n/a

C9H20O/144.26 Specifications: (JECFA, 1998) Acid value

2.0 (max) Colorless to yellow oily liquid or solid 97.0% (min) 142°C

Appearance Assay Boiling point

Refractive index Solubility Specific gravity

1.435 Soluble in alcohol, acetone and ether; insoluble in water 0.835

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

Usual 30.00

Max. 40.00

Food Category Condiment, relish

Usual 30.00

Max. 40.00

Synthesis: By oxo reaction of diisobutylene to the corresponding aldehyde, from which the alcohol is prepared by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black currants (buds) and crab.

2,2,4-TRIMETHYL-1,3-OXACYCLOPENTANE Synonyms: 1,3-Dioxolane, 2,2,4-trimethyl-(8CI)(9CI); 2,2,4-Trimethyl-1,3-dioxolane; 2,2,4-Trimethyl-1,3-oxacyclopentane CAS No.: CoE No.:

1193-11-9 n/a

EEC No.: EINECS No.:

n/a 214-766-0

FEMA No.: JECFA No.:

Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.350 mg Empirical Formula/MW:

3441 n/a

NAS No.:

3441

Individual: 0.0001 mg/kg/day

IOFI: Nature Identical

C6H12O2/116.16 Specifications: (Burdock, 1997) Boiling point Refractive index

98-99°C 1.4019 at 18.5°C

Specific gravity

0.909 at 18.5°C

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

Usual 0.10

Max. 1.00

Food Category Jam, jelly

Usual 1.00

Max. 2.00

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Condiment, relish Frozen dairy Gelatin, pudding

Usual 2.00 2.00 2.00

Max. 4.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 4.00

Max. 4.00 6.00

(Part 2 of 2) Synthesis: From acetone and propylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lingonberry, cowberry (Vacinium vitis idaea L.) and tomato.

2,4,5-TRIMETHYL-∆-3-OXAZOLINE Synonyms: 3-Oxazoline, 2,4,5-trimethyl-; 2,4,5-Trimethyl-3-oxazoline; 2,4,5-Trimethyldelta-3-oxazoline CAS No.: CoE No.:

22694-96-8 EEC No.: 2319 EINECS No.:

2319 n/a

FEMA No.: JECFA No.:

3525 n/a

NAS No.:

3525

Description: 2,4,5-Trimethyl-δ-3-oxazoline has a powerful, musty, slight green, wood, nutlike odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.556 mg IOFI: Nature Identical Empirical Formula/MW: C6H11NO/43.00 Specifications: (FCC, 1996) Appearance

Yellowish-orange liquid

Soluble in propylene glycol and water; insoluble in most fixed oils Specific gravity 0.911-0.932 Solubility

Assay 94.0% (min) of C6H11NO Refractive index 1.414-1.435

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

Usual 10.00 10.00

Max. 10.00 10.00

Food Category Meat products Soups

Usual 10.00 10.00

Max. 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance. Natural occurrence: Reported found in boiled, cooked and heated beef, canned beef stew, fried chicken and roasted peanut.

©2002 CRC Press LLC

2,6,10-TRIMETHYL-2,6,10-PENTADECATRIEN-14-ONE Synonyms: Farnesylacetone; 5,9,13-Pentadecatrien-2-one, 6,10,14-trimethyl-(8CI) (9CI); 2,6,10-Trimethyl-2,6,10-pentadecatrien-14-one; 6,10,14-Trimethylpentadeca-5,9, 13-trien-2-one; 6,10,14-Trimethyl-5,9,13-pentadecatrien-2-one CAS No.: CoE No.:

762-29-8 n/a

EEC No.: EINECS No.:

n/a 212-097-9

FEMA No.: JECFA No.:

3442 n/a

NAS No.:

3442

Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.058 mg IOFI: Nature Identical Empirical Formula/MW: C18H30O/262.44 Specifications: (Burdock, 1997) Boiling point 147-148°C at 0.5 mmHg Refractive index 1.4812 at 20°C

Specific gravity

0.8900 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Frozen dairy Gelatin, pudding

Usual 0.50 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Jam, jelly Nonalcoholic beverages Soft candy

Usual Max. 0.50 1.00 0.045 0.045 0.0085 0.0085

Synthesis: By treating farnesyl bromide with sodium acetate, followed by treating with methanolic KOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, grapefruit juice, melon, cardamom, rice, buckwheat, lemon balm and sweet grass oil.

2,3,4-TRIMETHYL-3-PENTANOL Synonyms: Diisopropyl methyl carbinol; 3-Pentanol, 2,3,4-trimethylCAS No.: CoE No.:

3054-92-0 n/a

EEC No.: EINECS No.:

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

©2002 CRC Press LLC

n/a n/a

FEMA No.: JECFA No.:

3903 n/a

NAS No.:

n/a

Individual: n/a

Trade association guidelines: FEMA PADI: 0.226600 mg Empirical Formula/MW:

IOFI: n/a

C8H8O/130.23 Specifications: n/a Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting

Usual 0.20 1.00 1.00 0.50

Max. 0.50 3.00 5.00 1.50

Food Category Nonalcoholic beverages Nut products Processed fruits

Usual 0.20 0.50 0.50

Max. 0.50 1.50 1.50

Synthesis: n/a Aroma threshold values: Detection: 7.8 to 42 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,6-TRIMETHYLPHENOL Synonyms: 3-Hydroxypseudocumene; Phenol, 2,3,6-trimethylCAS No.: CoE No.:

2416-94-6 n/a

EEC No.: EINECS No.:

n/a 219-330-3

FEMA No.: JECFA No.:

3963 737

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 0.158281 mg Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H12O/136.19 Specifications: (JECFA, 2000) Appearance

White crystalline solid

Melting point

Assay

99.0% (min)

Solubility

63-64°C 50% soluble in ethyl alcohol; insoluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Egg products Fats, oils

Usual 0.10 1.00 0.02 0.04 0.10 0.10

Max. 0.50 3.00 0.10 0.40 0.50 0.50

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods

Usual 0.20 0.10 0.02 0.02 0.10 0.20

Max. 1.00 0.50 0.20 0.20 0.50 1.00

(Part 1 of 2)

©2002 CRC Press LLC

Reported uses (ppm): (FEMA, 2000) (Continued) Food Category Frozen dairy Gravies

Usual 0.10 0.10

Max. 0.50 0.50

Food Category

Usual 0.02

Soups

Max. 0.20

(Part 2 of 2) Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3,5-TRIMETHYLPYRAZINE Synonyms: Pyrazine, trimethyl-; Trimethylpyrazine; 2,3,5-Trimethylpyrazine; 2,3,6-Trimethylpyrazine CAS No.: CoE No.:

14667-55-1 EEC No.: 735 EINECS No.:

735 238-712-0

FEMA No.: JECFA No.:

3244 n/a

NAS No.:

3244

Description: 2,3,5-Trimethylpyrazine has a baked-potato or roasted-peanut aroma. Consumption: Annual: 333.33 lb Individual: 0.0002824 mg/kg/day Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.150 mg IOFI: Nature Identical Empirical Formula/MW: C7H10N2/122.17 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to slightly yellow liquid 98.0% of C7H10N2 171°C

Refractive index 1.503-1.507

Solubility Specific gravity Water Other requirement

Soluble in water and organic solvents 0.960-0.990 0.2% Use freshly distilled pyridine as solvent

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

Usual 0.50 5.00 2.75 1.83

Max. 1.00 5.67 2.75 3.67

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.57 3.50

Max. 4.00 2.00 4.00

Synthesis: From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione. Aroma threshold values: Detection: 400 ppb to 9 ppm (9 ppm in water) Taste threshold values: Taste characteristics at 80 ppm: Raw, musty, nutty and potato. Natural occurrence: Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and

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whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, roasted barley, roasted filbert, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and gruyere cheese, boiled egg, fatty, fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, shrimp, crab, okra, crayfish, clam, scallop and squid.

2,4,5-TRIMETHYL THIAZOLE Synonyms: Thiazole, 2,4,5-trimethyl- (8CI)(9CI); 2,4,5-Trimethylthiazole CAS No.: CoE No.:

13623-11-5 n/a

EEC No.: EINECS No.:

n/a 237-107-9

FEMA No.: JECFA No.:

3325 n/a

NAS No.:

3325

Description: 2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.306 mg IOFI: Nature Identical Empirical Formula/MW: C6H9SN/127.21 Specifications: (Burdock, 1997) Boiling point 167°C; 65-67°C at 20 mmHg

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

Usual 6.00 2.00

Max. 6.00 2.00

Food Category Soft candy Soups

Usual 2.00 6.00

Max. 2.00 6.00

Synthesis: By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with methyl-α-bromoethyl ketone. Aroma threshold values: Detection: 50 ppb Taste threshold values: Taste characteristics at 10 ppm: Nutty, cocoa and green vegetativelike with roasted earthy nuances. Natural occurrence: Reported found in kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed, katsuobushi (dried bonito), cooked shrimp and other natural sources.

2,6,6-TRIMETHYL-6-VINYLTETRAHYDROPYRAN Synonyms: 2-Ethenyltetrahydro-2,6,6-trimethyl-2H-pyran; 2H-Pyran, 2-ethenyltetrahydro-2,6,6-trimethyl- (9CI); 2,6,6-Trimethoxy-2- vinyltetrahydropyran; 2,2,6-Trimethyl6-vinyltetrahydropyran

©2002 CRC Press LLC

CAS No.: CoE No.:

7392-19-0 n/a

EEC No.: EINECS No.:

n/a 230-983-3

FEMA No.: JECFA No.:

3735 n/a

NAS No.:

3735

Description: 2,6,6-Trimethyl-6-vinyltetrahydopyran has musty, earthy, terpineolic odor. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.043 mg IOFI: n/a Empirical Formula/MW: C10H18O/154.25 Specifications: (Burdock, 1997) Assay >99% Boiling point 22°C at 2.5 mmHg Refractive index 1.4490 at 25°C

Specific gravity Solubility

0.8678 at 256°C Soluble in fat; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Gelatin, pudding

Usual 0.50 1.00

Max. 1.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.20 0.20

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Sweet, camphoreous, woody and cooling with floral nuances. Natural occurrence: Reported found in chestnut flower, muscat grapes and lime oil. Also reported found in grapefruit juice, Vitis labrusca L., papyra (Carica papaya L.), white wine, black tea, purple passion fruit, yellow passion fruit, cherimoya, buchu oil, clary sage and loganberry.

1,2,3-TRIS[(1-ETHOXY)ETHOXY]-PROPANE Synonyms: 3,5,9,11-Tetraoxatridecane, 7-(1-ethoxyethoxy)-4,10-dimethylCAS No.: CoE No.:

67715-82-6 EEC No.: n/a EINECS No.:

Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

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n/a n/a

FEMA No.: JECFA No.:

3593 n/a

NAS No.:

3593

Individual: 0.005 mg/kg/day

Trade association guidelines: FEMA PADI: 27.957 mg Empirical Formula/MW:

IOFI: Artificial

C15H32O6/308.42

Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Assay

97.5%; 2.5% unidentified ethers

Solubility

Boiling point

117°C at 1.0 mmHg; 102°C at 0.11 mmHg

Specific gravity

1.4222 at 20°C Soluble in oils and alcohol; insoluble in water 0.9561 at 25°C

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

Usual Max. 25.50 51.10 102.00 308.00 30.80 128.00 92.90 1442.00 153.40 255.00 30.80 128.00 15.70 51.30 15.70 51.30 26.00 51.30 153.40 255.00

Food Category Hard candy Imitation dairy Jam, jelly Milk products Nonalcoholic beverages Nut products Seasonings, flavors Soft candy Sweet sauce

Usual 30.80 26.00 153.40 26.00 15.40 15.40 153.40 30.80 153.40

Max. 128.00 51.30 255.00 51.30 58.30 58.30 225.00 128.00 255.40

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

TRITHIOACETONE Synonyms: Hexamethyl-s-trithiane; Hexamethyl-1,3,5-trithiane; 2,2,4,4,6,6-Hexamethyl1,3,5-trithiane; s-Trithiane, 2,2,4,4,6,6-hexamethyl-; 1,3,5-Trithiane, 2,2,4,4,6,6-hexamethyl- (9CI); Trithioacetone CAS No.: CoE No.:

828-26-2 2334

EEC No.: EINECS No.:

2334 212-582-5

FEMA No.: JECFA No.:

3475 543

NAS No.:

3475

Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995)

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Trade association guidelines: FEMA PADI: 0.021 mg Empirical Formula/MW:

IOFI: Nature Identical

C9H18S3/222.42 Specifications: (JECFA, 1999) Appearance Assay Boiling point

Pale-yellow liquid or solid 97.0% (min) 78.5°C

Refractive index Solubility

1.537-1.545 Miscible in oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy Gelatin, pudding Milk products

Usual 0.04 0.075 0.08

Max. 0.04 0.075 0.08

Food Category Nonalcoholic beverages Soft candy

Usual 0.12 0.50

Max. 0.12 0.50

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

TUBEROSE Botanical name: Polianthes tuberosa L. Botanical family: Amaryllidaceae Foreign names: Tubereuse (Fr.), Tuberose (Ger.), Tuberosa (Sp.), Tuberosa (It.) Description: A plant native to Central America, tuberose is cultivated for ornamental purposes (white, lily-like, paired flowers) and for extractive purposes (solitary flowers), especially in France and Morocco. The flowers, harvested between mid-August and the end of September, are not distilled because of the low yields and the deterioration of the fragrance of the raw material. Extraction of the flowers is carried out exclusively by enfleurage or by the use of volatile solvents. The production of tuberose derivatives is extremely low, less than 5 kg per year. The only part used is the flowers. Tuberose has an intense, sweet, floral odor particularly agreeable on dilution. Derivatives: Concrete, absolute and distilled oil Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Tuberose Oil FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Tuberose derivatives contain the following constituents: methylbenzoate, methyl anthranilate, benzyl alcohol, butyric acid, probably phenylacetic acid, methyl salicylate, eugenol, geraniol, nerol and farnesol. The presence of a ketone (C13H20O) is somewhat controversial. Aroma threshold values: n/a Taste threshold values: n/a

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Tuberose Oil Other names: Absolute tuberose; Oils, tuberose; Tuberose absolute; Tuberose concrete; Tuberose oil; Tuberose pommade; Tuberose pommade absolute CAS No.: CoE No.:

8024-05-3 n/a

EEC No.: EINECS No.:

354 n/a

FEMA No.: JECFA No.:

3084 n/a

NAS No.:

3084

Description: The concrete, obtained in approximately 1.20 to 1.50% yields, is a soft mass with a yellowish-brown color and sweet, floral, extremely intense odor. The absolute is a viscous, brownish liquid. The oil is obtained in approximately 3 to 6% yields by distillation of the concrete. Also see above, Tuberose. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.391 mg IOFI: Natural Reported uses (ppm): (FEMA, 1944) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.22 2.15 0.70

Max. 0.74 3.34 1.59

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 0.84 0.43 1.63

Max. 1.72 1.21 3.15

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Floral, sweet, spicy, seedy with a green, herbal hay nuance.

TURMERIC Botanical name: Curcuma longa L. Botanical family: Zingiberaceae Other names: Tumeric; Curcuma; Indian saffron; Indian turmeric; Kacha haldi; Merita earth; Orange root; Plant extract, turmeric; Safran d'Inde; Souchet; Terra merita; Turmeric, organic extract; Yellow ginger; Yellow puccoon; Yellow root; Yo-Kin Foreign names: Curcuma longue (Fr.), Gelbwurzel or Kurkuma (Ger.), Curcuma (Sp.), Curcuma di levante, Curcuma di indiane (It.) CAS No.: CoE No.:

977052-44-0 163

EEC No.: EINECS No.:

163 n/a

FEMA No.: JECFA No.:

3085 n/a

NAS No.:

3085

Description: Several species of Curcuma exist: C. xanthorrhyza, C. domestica, C. zedoafia, C. caesia and C. amada. Although all these are aromatic plants, C. longa is the one used as a flavor ingredient. The plant is originally from South Asia and is widespread throughout India, Malaysia, Ceylon and Japan. It is a perennial herb whose rhizome yields (like that of ginger, which it also resembles) climbing stalks with leaves only or with leaves and flowers. Reproduction occurs through the splitting of the rhizome, which is the only part used (dried rhizome as is or after previously boiling in water). Turmeric has a spicy, fresh odor reminiscent of sweet orange and ginger and a slightly pungent, bitter flavor. Derivatives: Tincture (20% in 60% ethanol), fluid extract and oleoresin Consumption: Annual: 2,566,666.67 lb Individual: 2.1751 mg/kg/day

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Regulatory Status: CoE: Rhizomes: category 3 (with limits on eucalyptol). Use levels in ppm for powder: 30 to 8838; extract used at 40 to 59; oleoresin used at 3 to 2262. Average maximum 22% in seasonings and flavorings and 0.88% in condiments and relish. FDA: 21 CFR 182.10, 73.600 FDA (other): HOC (1992) JECFA: ADI: Not allocated. Regarded often as food (1986) Trade association guidelines: FEMA PADI: 209.862 mg IOFI: Natural Specifications: (Burdock, 1997) Ester value Ester value (after acetylation) Ketones (calculated as turmerone) Optical rotation

9.8 36.6 53% +14°4"

Refractive index Solubility Specific gravity

1.5118 at 20°C 1:0.6 in 90% ethanol 0.9348 at 15°C

Note: The above specifications are for essential oil of C. longa. Physical-chemical characteristics: The essential oil of C. longa is obtained by steam distillation, with yields ranging between 1.3 and 5.5%. It is a yellow liquid with a spicy odor. The essential oil of C. zedoatia Roscoe is also obtained by steam distillation with variable yields (1 to 15%). It is a greenish liquid exhibiting a spicy odor. Composition: The oil contains, in addition to turmerone (~60%), free acids, cineol, borneol, zingerone, phellandrene, and 3 to 4% coloring matter (curcumin). Several phytochemicals identified from turmeric include: 1,8-cineole, 2-bornanol, 2-hydroxy-methyl-anthraquinone, 4-hydroxy-cinnamoyl-(feruloyl)-methane, α-lantone, α-pinene, α-terpineol, turmerone, arabinose, ascorbic-acid, azulene, β-carotene, β-pinene, β-sesquiphellandrene, bis-(parahydroxy-cinnamoyl)-methane, bis-desmethoxycurcumin, bisabolene, borneol, boron, baffeicacid, calcium, caprylic-acid, caryophyllene, chromium, cineole, cinnamic-acid, cobalt, copper, cuminyl-alcohol, curcumene, curcumenol, curcumin, curdione, curlone, curzerenone, curzerenone-c, cyclo-isoprenemyrcene, d-α-phellandrene, d-camphene, d-camphor, d-sabinene, dehydroturmerone, desmethoxycurcumin, di-p-coumaroyl-methane, dicinnamoylmethane, didesmethoxycurcumin, diferuloyl-methane, dihydrocurcumin, eugenol, feruloyl-pcoumaroyl-methane, γ-atlantone, guaiacol, isoborneol, l-α-curcumene, l-β-curcumene, limonene, manganese, monodesmethoxycurcumin, niacin, nickel, o-coumaric acid, p-coumaric acid, p-cymene, p-methoxycinnamic acid, p-tolymethylcarbinol, phosphorus, protocatechuic acid, resin, riboflavin, syringic acid, terpinene, terpineol, thiamin, turmerone, ukonana, ukonan-b, ukonan-c, ukonan-d, vanillic acid and zingiberene. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Egg products Fats, oils Gelatin, pudding Gravies

Usual Max. 38.34 66.01 4230.00 8834.00 357.00 2262.00 1515.00 2639.00 44.19 44.19 36.36 134.80

Food Category Meat products Nut products Other grain Processed vegetables Snack food Soups

Usual 462.70 300.00 3000.00 29.29 127.70 476.90

Max. 1373.00 325.00 3000.00 29.61 127.70 1049.00

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

Turmeric Extract CAS No.: CoE No.:

977083-26-3 163

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EEC No.: EINECS No.:

163 n/a

FEMA No.: JECFA No.:

3086 n/a

NAS No.:

3086

Description: See above, Turmeric. Consumption: Annual: 27,833.33 lb Regulatory Status: CoE: See above, Turmeric FDA: 21 CFR 182.20 FDA (other): n/a JECFA: See above, Turmeric Trade association guidelines: FEMA PADI: 5.483 mg Reported uses (ppm): (FEMA, 1994) Food Category Condiment, relish Meat products

Usual 46.00 35.00

Max. 59.00 43.00

Individual: 0.02358 mg/kg/day

IOFI: Natural

Food Category Processed vegetables Soups

Usual 20.00 20.00

Max. 40.00 40.00

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

Turmeric Oleoresin CAS No.: CoE No.:

129828-29-1 n/a

EEC No.: EINECS No.:

163 n/a

FEMA No.: JECFA No.:

3087 n/a

NAS No.:

3087

Description: The color additive turmeric oleoresin is the combination of flavor and color principles obtained from turmeric (C. longa L.) by extraction using any one of the combinations of the following solvents: acetone, ethyl alcohol, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, trichloroethylene. The oleoresin has a characteristic odor and flavor. Also see above, Turmeric. Consumption: Annual: 240,000.00 lb Individual: 0.2033 mg/kg/day Regulatory Status: CoE: See above, Turmeric FDA: 21 CFR 182.20 FDA (other): n/a JECFA: No ADI allocated. The previous temporary ADI was not extended (1999) Trade association guidelines: FEMA PADI: 62.142 mg IOFI: Natural Specifications: Turmeric oleoresin shall contain no more residue of the solvents listed above in Description than is permitted for the corresponding solvents in spice oleoresins under applicable food additive regulation in parts 170 through 189 of the 21 CFR. Physical-chemical characteristics: The oleoresin is a yellow-orange to red-brown viscous liquid. Composition: Oleoresin contains varying amounts of curcumin, but the label is generally standardized according to the label declaration (between 1 and 45% of curcumin). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Egg products Fats, oils

Usual 90.00 6.00 610.00 357.00 2.86

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

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Max. 4.00 9.78 640.00 2262.00 2.86

Food Category Gravies Meat products Processed vegetables Soups

Usual 503.00 10.00 114.00 1279.00

Max. 508.00 20.00 200.00 1279.00

TURPENTINE (GUM) Botanical name: Pinus palustris Mill. and other Pinus species that yield terpene oils exclusively Botanical family: Pinaceae Other names: Balsam turpentine; Gum thus; Turpentine oil; Turpentine balsam; Gum turpertine; Turpentine; Turpentine (UN1299) (combustible liquid); Turpentine (UN1299); Turpentine substitute; UN1299 Foreign names: Essence de Tèrébinthine (Fr.), Terpentinoel (Ger.), Trementina (Sp.), Trementina (It). CAS No.: CoE No.:

9005-90-7 n/a

EEC No.: EINECS No.:

340 232-688-5

FEMA No.: JECFA No.:

3088 n/a

NAS No.:

3088

Description: Balsam turpentine is the oleo-gum-resin obtained by incisions made on the trunks of several trees belonging to the genus Pinus. The common American turpentine comes from P. palustris. Crude turpentine contains 75 to 90% resin and 10 to 25% oil. It is of paramount importance to use special techniques in making incisions, since the tree otherwise may die in a short time. A gum (gum turpentine) consisting of white incrustations is formed around the incisions in the tree. Rosin is the resinous residue of the distillation of turpentine. There are several varieties of rosin, varying in color from the palest amber to nearly black and from translucent to opaque, depending on the turpentine source. Colophony is the name of the common rosin variety. The part used is the oleo-gum-resin (turpentine balsam). Turpentine has a penetrating and characteristic odor and a pungent, bitter taste. Derivatives: Extracts (including semi-synthetic derivative terpine hydrate) Consumption: Annual: 95.00 lb Individual: 0.0000805 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.646 mg IOFI: Natural Composition: Terpentine is primarily composed of monoterpene hydrocarbons (pinenes, camphene and 3-carene). Rosin contains primarily diterpene resin acids such as abietic acid, dehydroabietic acid, palustric acid and isopimaric acid. P. elliottii turpentine contains around 60% of α-pinene and 30% of β-pinene. P. radiata turpentine generally contains more than 95% of total pinene, of which over half is β-pinene. 3-Carene, which is found in significant proportions in the turpentine of some Pinus species (such as P. roxburghii and P. sylvestris), is of little value and even if it is present in relatively small amounts it may be undesirable for certain applications. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 12.00

Max. 15.00

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

Turpentine, Rectified CAS No.: CoE No.:

977022-00-6 n/a

©2002 CRC Press LLC

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8713

Description: See above, Turpentine Gum Consumption: Annual: 1033.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Individual: 1033.33 mg/kg/day

IOFI: Natural

Turpentine Steam Distilled Other names: Oil of turpentine; Oil of turpentine, distillation residue; Oil of turpentine, rectified; Spirit of turpentine; Spirits of turpentine; Sulfate turpentine; turpentine; Turpentine, oil; Turpentine oil, rectified; Turpentine oil, rectifier; Turpentine spirits; Turpentine steam distilled CAS No.: CoE No.:

8006-64-2 n/a

EEC No.: EINECS No.:

340 232-350-7

FEMA No.: JECFA No.:

3089 n/a

NAS No.:

3089

Description: Turpentine oil is obtained by steam distillation of the oleo-gum-resin. It has a warm, balsamic, refreshing odor of turpentine. The oil must be absolutely free of water to avoid oxidation of α- and β-pinene (approximately 80% of the oil). Consumption: Annual: 2016.67 lb Individual: 0.001709 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.170 mg IOFI: Natural Specifications: (Burdock, 1997) Boiling point Optical rotation

Initially, 150 to 160°C >90% distills below 170°C +11°19' (P. palustris); -19°19' (P. caribaea)

Refractive index

1.465-1.478 at 20°

Specific gravity

0.860-0.875 at 15.5°C

Physical-chemical characteristics: Turpentine steam distilled is a clear, colorless, mobile liquid. Composition: Composed primarily of C10H16 terpene hydrocarbons: α-pinene, β-pinene, limonene, 3-carene, camphene. May contain other acyclic, monocyclic, or bicyclic terpenes, oxygenated terpenes and anethole. Exact composition varies with refining methods and the age, location and species of the soft wood source. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiment, relish Frozen dairy

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Usual 4.00 15.32 2.96 7.45 4.95

Max. 13.50 20.58 7.10 7.45 9.90

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 4.98 18.75 1.00 5.02 5.55

Max. 9.96 18.75 10.00 9.90 10.79

Aroma threshold values: n/a Taste threshold values: n/a L-TYROSINE

Synonyms: (-)-alpha-Amino-p-hydroxyhydrocinnamic acid; L-2-Amino-3-p-hydroxyphenylpropanoic acid; alpha-Amino-beta-(4-hydroxyphenyl)propionic acid; Benzenepropanoic acid, alpha-amino-4-hydroxy-; Benzenepropanoic acid, alpha-amino-4-hydroxy-, (S)-; Chemodyne tyrosine; beta-(p-Hydroxyphenyl)alanine; Propanoic acid, 2-amino-3-(4hydroxyphenyl)-; Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-, (S)-; L-Phenylalanine, 4hydroxy-; Tyrosine; Tyrosine, L- (8CI); L-Tyrosine (9CI); p-Tyrosine; L-p-Tyrosine; Tyrosine chemodyne; Tyrosinum CAS No.: CoE No.:

60-18-4 n/a

EEC No.: EINECS No.:

n/a 200-460-4

FEMA No.: JECFA No.:

3736 n/a

NAS No.:

3736

Description: L-Tyrosine is odorless and has a bland taste. L-Tyrosine is a non-essential amino acid, as it is synthesized in human body from phenylalanine. It is a precursor to epinephrine, norepinephrine and dopamine, three important neurotransmitters. Consumption: Annual: 131,833.33 lb Individual: 0.01117 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.344 mg IOFI: n/a Empirical Formula/MW: C9H11NO3/181.19 Specifications: (FCC, 1996) Appearance Assay

Colorless or white crystalline powder Not less than 98.5% and not more than 101.5% of C9H11NO3 after drying

Heavy metals Not more than 0.003% (as Pb)

Identification Lead

Loss on drying

Residue Not more than 0.1% on ignition

Solubility

Heat 5 ml of a 1-in-1000 solution with 1 ml of triketohydrindene hydrate TS; a reddish purple color is produced. Not more than 10 mg/kg

Not more than 0.3%

Specific rotation

One g is soluble in about 230 ml of water; it is soluble in dilute mineral acids and in alkaline solutions; it is very slightly soluble in alcohol [δ]20ºD : Between –11.3° and –12.3° after drying or [ε]25°D : Between –10.0° and –11.0° after drying

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

Usual 20.00 25.00

Max. 250.00 250.00

Food Category Seasonings, flavors Snack foods

Usual Max. 25.00 250.00 25.00 250.00

(Part 1 of 2)

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

Usual 30.00

Max. 250.00

Food Category

Usual

Max.

(Part 2 of 2) Synthesis: n/a Aroma threshold values: Detection: >10 ppm Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, what bran, wheat flakes, shredded wheat, barley brown rice, rye flour, whole grain, wheat four, buttermilk, bleu cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken and turkey.

2,4-UNDECADIENAL CAS No.: CoE No.:

13162-46-4 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3422 n/a

NAS No.:

3422

Description: 2,4-Undecadienal has a powerful green odor. Consumption: Annual: 11.67 lb Individual: 0.00000988 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.028 mg IOFI: Nature Identical Empirical Formula/MW: C11H18O/166.27 Specifications: (Burdock, 1997) Appearance

Colorless mobile oil

Solubility

Soluble in alcohol and oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Egg products Gravies Hard candy Nonalcoholic beverages

Usual 0.14 0.022 0.01 0.20 0.015

Max. 0.14 0.022 0.10 0.50 0.015

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.01 0.24 0.10 0.12 0.45

Max. 0.10 0.38 0.30 3.20 0.45

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: n/a Natural occurrence: Reported found in chicken fat, grilled and roasted beef, boiled mutton, raw cured pork, roasted peanut, soybean, mushrooms, malt and buckwheat.

©2002 CRC Press LLC

2,3-UNDECADIONE Synonyms: Acetyl nonanoyl; acetyl nonyryl; Acetyl pelargonyl; Undecane-2,3-dione; 2,3Undecadione CAS No.: CoE No.:

7493-59-6 155

EEC No.: EINECS No.:

155 231-330-5

FEMA No.: JECFA No.:

3090 417

NAS No.:

3090

Description: 2,3-Undecadione has a strong, sweet-cream, warm odor with a coconut-oil note. It has a sweet-cream and coconut-milk taste. Consumption: Annual: 0.333 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.137 mg IOFI: n/a Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 1998) Appearance

Oily, yellow liquid

Boiling point

109-111°C

Solubility

Soluble in alcohol; very slightly soluble in water

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

Usual 1.00

Max. 3.50

Synthesis: By reacting 3-bromo-2-undecanone with sodium azide in diluted methanol and then boiling the resulting solution with concentrated HCl; also from methyl nonyl ketone via the monoxime of the title material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

γ-UNDECALACTONE Synonyms: Aldehyde C-14; Aldehyde C-14 peach; Dihydro-5-heptyl-2(3H)-furanone; 2(3H)-Furanone, 5-heptyldihydro- (8CI)(9CI); gamma-Heptyl-gamma-butyrolactone; gamma-Heptylbutyrolactone; gamma-n-Heptylbutyrolactone; 5-Heptyldihydro-2(3H)furanone; 4-Hydroxyundecanoic acid lactone; 4-Hydroxyundecanoic acid, gamma-lactone; Peach aldehyde; Peach lactone; Persicol; delta-Undecalactone; gamma-Undecalactone; Undecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Undecanolactone; gammaUndecanolide; Undecan-4-olide; 1,4-Undecanolide; 4-Undecanolide CAS No.: CoE No.:

104-67-6 179

EEC No.: EINECS No.:

179 203-225-4

FEMA No.: JECFA No.:

3091 233

NAS No.:

3091

Description: gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach.

©2002 CRC Press LLC

Consumption: Annual: 10,583.33 lb Individual: 0.008968 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0-1.25 (1967) and maintained at the 49th meeting (1997). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.142 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.28 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

98.0% (min) of C11H20O2 297°C

Specific gravity

1.448-1.453 One ml is soluble in 5 ml 60% alcohol; soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water 0.942-0.945

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

Usual 3.56 10.40 20.84 3.31 5.27

Max. 5.66 15.73 174.90 7.20 9.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.10 3.25 9.77

Max. 11.34 0.10 6.22 16.53

Synthesis: By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester. Aroma threshold values: Detection: 60 ppb Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb), mountain papaya, starfruit, plumcot and chicken fat.

∆-UNDECALACTONE Synonyms: 5-Hydroxy undecanoic acid, latone; α-n-Hexyl-δ-valerolactone; Undecanolide1,5; 6-Hexyltetrahydro-2H-pyran-2-one; delta-Hexylvalerolactone; 2H-Pyran-2-one, 6hexyltetra-hydro; 2H-Pyran-2-one, tetrahydro-3-hexyl; Undecanoic acid, 5-hydroxy-, delta-lactone CAS No.: CoE No.:

710-04-3 688

EEC No.: EINECS No.:

688 211-915-1

Consumption: Annual: 3400.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm

©2002 CRC Press LLC

FEMA No.: JECFA No.:

3294 n/a

NAS No.:

3294

Individual: 0.002881 mg/kg/day

FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.400 mg Empirical Formula/MW:

IOFI: Nature Identical

C11H20O2/184.28 Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Meat products

Usual 25.00 5.00 5.00 1.00

Max. 25.00 5.00 5.00 1.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 2.00 5.00 1.00

Max. 10.00 2.00 5.00 1.00

Synthesis: By intramolecular Cannizzaro-type rearrangement of 2-hexylglutaraldehyde. Aroma threshold values: Detection: 150 ppb Taste threshold values: n/a Natural occurrence: Reported found in coconut flavor, melon, blueberry, butter, milk, milk powder, coconut meat and starfruit.

UNDECANAL Synonyms: Aldehyde C11 (saturated); Hendecanal; α-Oxo-undecane; n-Undecylic aldehyde; Aldehyde C-11, undecylic; C-11 Aldehyde, undecylic; H1-Decyl aldehyde; endecanal; Hendecanaldehyde; Undecanal (8CI)(9CI); n-Undecanal; 1-Undecanal; Undecanaldehyde; Undecyl aldehyde; Undecylic aldehyde CAS No.: CoE No.:

112-44-7 121

EEC No.: EINECS No.:

121 203-972-6

FEMA No.: JECFA No.:

3092 107

NAS No.:

3092

Description: Undecanal has a sweetish, fatty odor with an orange and rose undertone. It has a characteristic flavor. This chemical tends to polymerize unless tightly sealed. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.543 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O/170.30 Specifications: (FCC, 1996) Acid value

10.0 (max)

Appearance

Colorless to slightly yellow liquid

Assay

92.0% (min) of C11H22O

Refractive index 1.430-1.435 Soluble in most fixed oils and Solubility propylene glycol; insoluble in glycerin and water Specific gravity 0.825-0.832

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Boiling point

223°C

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.24 3.06

Max. 0.10 15.07 4.45

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 2.33 1.02 6.96

Max. 4.88 2.10 12.79

Synthesis: Usually prepared by oxidation of the corresponding alcohol or reduction of the corresponding acid. Aroma threshold values: Detection: 0.4 to 100 ppb Taste threshold values: Taste characteristics at 5 to 20 ppm: Waxy, aldehydic, soapy with a citrus note and slight laundry detergent nuance. Natural occurrence: Reported found in essential oils of citrus peels, caviar, cooked beef, chicken, lamb, pork, coriander leaf, cucumber, fish, grapefruit, apple, orange juice, bilberry, cranberry, raspberry, blackberry, carrot, celery, baked potato, gruyere cheese, Russian cheese, butter, milk, fatty fish, hop oil, beer, cognac, tea, peanut oil, pecan, starfruit, coriander seed, rice, calamus, buckwheat, red sage, loganberry and mate.

UNDECANOIC ACID Synonyms: n-Undecylic acid; Decane-α-carboxylic acid; Hendecanoic acid; 1-Decanecarboxylic acid; Undecanoic acid (8CI)(9CI); n-Undecanoic acid; n-Undecoic acid; Undecylic acid CAS No.: CoE No.:

112-37-8 696

EEC No.: EINECS No.:

696 203-964-2

FEMA No.: JECFA No.:

3245 108

NAS No.:

3245

Description: Undecanoic acid has a faint fatty, aldehydic odor. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.900 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

164.5°C at 15 mmHg

Solubility

Melting point

28-29°C

Specific gravity

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1.4355 at 30°C; 1.4294 at 35°C; 1.4203 at 70°C Insoluble in water; very soluble in alcohol, chloroform and acetone; soluble in benzene in all proportions 0.9948 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.67 3.25 1.75

Max. 10.20 6.25 3.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.25

Max. 1.75 12.25

Synthesis: By reduction of undecylenic acid obtained from castor oil. Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Occurs naturally in butter and in the oil of Artemisisa frigida Willd; also reported found in the oils of Chamaecyparis pisifera Engl., wild thyme, Thymus marschollianus and coconut. Also reported found in apple, banana, sour cherry, lemon and mandarin peel oil, grapefruit juice, guava, grapes, papaya, many cheeses, milk powder, chicken and beef fat, cooked mutton, cured pork, beer, cognac, rum, whiskies, white wine, tea, coconut milk, beans, licorice, mango, mushrooms, rice, sake, wort, loquat, scallop and mate.

2-UNDECANOL Synonyms: Methyl nonyl carbinol; 2-Hendecanol; sec-Undecyl alcohol; Undecan-2-ol; 2-Undecanol CAS No.: CoE No.:

1653-30-1 n/a

EEC No.: EINECS No.:

4233 216-722-6

FEMA No.: JECFA No.:

3246 297

NAS No.:

3246

Description: 2-Undecanol has a fatty odor with a fruity note. A fruity taste is also detectable at low concentration. Consumption: Annual: <1.00 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.077 mg IOFI: Nature Identical Empirical Formula/MW: C11H24O/172.31 Specifications: (Burdock, 1997) +10.29° at 20°C (conc = 5.15 in benzene); +8.11° at 20°C (conc = 5.11 in alcohol); –5.40° (from Listia odorifera; l = 10 cm); –1.18° (from rue; l = 2.5 cm)

Appearance

Colorless liquid

Optical rotation

Boiling point

dl-, 115°C at 10 mmHg; d-, 128°C at 20 mmHg

Refractive index d-, 1.4369 at 20°C

Congealing point l-, 231-233°C Melting point

dl-, 0°C; d-, 12°C

©2002 CRC Press LLC

Solubility Specific gravity

Insoluble in water; soluble in alcohol and ether 0.9948 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 8.75 10.00 9.00

Max. 18.00 14.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.50 12.50

Max. 4.50 17.00

Synthesis: By reduction of methyl nonyl ketone with sodium metal in alcohol; the d-form is isolated from the optically inactive material via the corresponding phthalate and in its salt with strychnine and brucine. Aroma threshold values: Detection: 8.6 to 41 ppb Taste threshold values: n/a Natural occurrence: The l-form is reportedly found in rue oil and in the essential oil of Litsea odorifera; the d-form occurs in coconut. Also reported found in fresh apple, banana, papaya, strawberry fruit, chive, roasted onion, ginger, other types of ginger, cheddar cheese, camembert cheese, gruyere cheese, cognac, Curcuma aeruginosa Roxb., Curcuma heyneana Val., hop oil, coconut, meat, milk, mushroom and sweet corn.

2-UNDECANONE Synonyms: Methyl nonyl ketone; 2-Hendecanone; Ketone, methyl nonyl; Methyl n-nonyl ketone; Nonyl methyl ketone; Undecan-2-one; 2-Undecanone (8CI)(9CI) CAS No.: CoE No.:

112-12-9 150

EEC No.: EINECS No.:

150 203-937-5

FEMA No.: JECFA No.:

3093 296

NAS No.:

3093

Description: 2-Undecanone has a characteristic rue odor with a sweet flavor reminiscent of peach (on dilution). Consumption: Annual: 400.00 lb Individual: 0.0003389 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.511 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O/170.30 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

96.0% (min) of C11H220 231-232°C

Specific gravity

1.428-1.432 One ml is soluble in 1 ml 95% alcohol 0.822-0.826

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

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Usual 6.75 1.95 2.56

Max. 7.90 2.16 5.31

Food Category Nonalcoholic beverages Snack foods Soft candy

Usual 4.39 1.75 4.24

Max. 6.37 3.00 8.49

Synthesis: Can be isolated from natural oils by fractional distillation; also by dry distillation of calcium acetate and calcium caprylate, or by boiling octylacetoacetic acid ethyl ester with and alcoholic KOH solution. Aroma threshold values: Detection: 7 to 82 ppb Taste threshold values: Taste characteristics at 30 ppm: waxy and fruity with creamy cheese notes Natural occurrence: Originally reported found in the essential oils of Ruta graveolens; subsequently was identified in the essential oils of Citrus limetta Risso., Fagara xanthoxyloides Lamm. and Litsea odorifera Val. (leaves); a method for the determination of methyl nonyl ketone in various rue species (Ruta montana, Ruta bracteosa) was devised; it is also present in the essential oils of Jaborandi (leaves), Hottuynia cordata, Phellodendron anaurense, Schizandar nigra Maxim., and in coconut and palm oils; also identified as the main constituent of the essential oil of Boronia ledifolia Gai; a 92% content level was reported in the essential oil of Ruta chalepensis. Also reported found in rabbiteye, blueberry, feijoa fruit, feijoa peel, peach, raspberry, fresh black berry, heated blackberry, strawberry jam, raw asparagus, shallot, roasted onion, ginger, Curcuma aeruginosa Roxb., Curcuma heyneana Val, banana, grapefruit, currants, peach, asparagus, shallot, onion, leek, chive, peas, potato, clove, ginger, pepper, many cheeses, wheaten bread, butter, milk, cream, yogurt, milk powder, goat and sheep milk, caviar, raw and smoked fatty fish, roast chicken, cooked beef, beef, chicken and pork fat, hop oil, beer, cognac, rum, sparkling wine, coffee, tea, roasted filberts and peanuts, coconut meat, milk and oil, passion fruit, mushroom, wild marjoram, starfruit, Brazil nut, cardamom, rice, buckwheat, corn oil, wort, elder flower, shrimp, crayfish, clam, mate and mastic gum leaf and fruit oil.

1,3,5-UNDECATRIENE (a mixture of 1,3(E),5(Z)- and 1,3(E),5(E)-isomers) Synonyms: Galbanolene CAS No.: CoE No.:

16356-11-9 n/a

EEC No.: EINECS No.:

n/a 240-416-1

FEMA No.: JECFA No.:

3795 n/a

NAS No.:

n/a

Description: 1,3,5-Undecatriene has a green, melon, pineapple and fruity odor. Consumption: Annual: 70.00 lb Individual: 0.0000833 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.016553 mg IOFI: n/a Empirical Formula/MW: C13H22/178.32 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese

Usual 0.02 0.02 0.01 0.015

Max. 0.50 0.05 0.25 0.40

Food Category Instant coffee, tea Imitation dairy Jams, jelly Meat products

Usual 0.004 0.02 0.02 0.05

Max. 0.10 0.50 0.50 1.20

(Part 1 of 2)

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Reported uses (ppm): (FEMA, 1993) (Continued) Food Category Chewing gum Condiments, relish Confectionary, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Fruit juice Gelatin, pudding Granulated sugar Gravies Hard candy

Usual 0.50 0.02 0.02 0.02 0.05 0.03 0.015 0.01 0.02 0.01 0.02 0.03 0.02

Max. 5.00 0.50 0.50 0.50 1.00 0.70 0.40 0.25 0.50 0.03 0.50 0.70 0.50

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

Usual 0.01 0.004 0.01 0.01 0.05 0.01 0.01 0.20 0.04 0.03 0.01 0.02 0.02

Max. 0.25 0.10 0.25 0.25 1.20 0.25 0.25 5.00 1.00 0.07 0.03 0.50 0.50

(Part 2 of 2) Synthesis: By dehydration of undeca-1,5-dien-3-ol. Aroma threshold values: n/a Taste threshold values: Green, vegetative, waxy, cucumber with chicken fatty and fruit notes. Natural occurrence: Reported found in apple, celery, kiwi, mandarin, parsley, passion fruity, pear, peach, pineapple, peppermint and galbanum oil.

2-UNDECENAL Synonyms: Undecen-2-al; 3-Octylacrolein; Undec-2-enal; 2-Undecenal CAS No.: CoE No.:

2463-77-6 n/a

EEC No.: EINECS No.:

n/a 219-564-6

FEMA No.: JECFA No.:

3423 n/a

NAS No.:

3423

Description: 2-Undecenal has a powerful fresh aldehydic odor. The commercial product is a mixture of several isomers of undecylenic aldehyde. This compound exhibits fungistatic activity. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.005 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O/168.27 Specifications: (Burdock, 1997) Appearance Colorless to very pale straw-colored liquid

Boiling point 94°C at 2 mmHg; 229°C

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

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Usual 0.03 0.01 0.01

Max. 0.15 0.02 0.05

Food Category Meat products Milk products Reconstituted vegetables

Usual 0.01 0.01 0.05

Max. 0.05 0.05 0.20

Synthesis: By oxidation of 2-undecanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found among the volatile components in fish products, also formed in the oxidative decomposition of heated lard; its presence in nature has been reported in cranberry and bilberry, milk, cooked chicken, heated beef and pork, roasted filberts, roasted peanuts, pecans, coriander seed and leaf, soybean, kiwifruit and potato chips.

9-UNDECENAL Synonyms: Aldehyde C-11 undecylenic; Hendecen-9-al; 9-Undecen-1-al; Undecenoic aldehyde; Undecylenic aldehyde; Undec-9-enal; 9-Undecenal (8CI)(9CI) CAS No.: CoE No.:

143-14-6 123

EEC No.: EINECS No.:

123 205-586-3

FEMA No.: JECFA No.:

3094 329

NAS No.:

3094

Description: 9-Undecenal has an orange peel-like, sweet odor with a sweet, citrus flavor. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 1.891 mg IOFI: Artificial Empirical Formula/MW: C11H20O/168.28 Specifications: (JECFA, 1998) Colorless, pale-yellow, oily liquid 30% (sum of cis- and transAssay isomers) Refractive index 1.442-1.446 Appearance

Solubility

Insoluble in water; soluble in alcohol

Specific gravity

0.841-0.850 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 6.23 7.00 0.90

Max. 7.83 9.00 1.30

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.

©2002 CRC Press LLC

Usual 7.75 5.60

Max. 10.00 7.30

10-UNDECENAL Synonyms: Aldehyde C-11 undecylenic; Hendecenal; Undecylenic aldehyde; C-11 Aldehyde, undecylenic; Undec-10-enal; 1-Undecen-10-al; 10-Undecenal (8CI)(9CI); 10-Undecen-1-al; 10-Undecylenealdehyde CAS No.: CoE No.:

112-45-8 122

EEC No.: EINECS No.:

122 203-973-1

FEMA No.: JECFA No.:

3095 330

NAS No.:

3095

Description: 10-Undecenal has a characteristic fatty, rose odor on dilution. It has an unpleasant sweet, fatty taste. This compound tends to polymerize. Consumption: Annual: 0.83 lb Individual: 0.0000007 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.515 mg IOFI: n/a Empirical Formula/MW: C11H20O/168.28 Specifications: (FCC, 1996) Acid value

6.0 (max)

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay 90.0% (min) of C11H20O Boiling point 235°C

Specific gravity

1.441-1.447 Soluble in most fixed oils and propylene glycol; insoluble in glycerin and water 0.840-0.0850

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 1.97 2.01 2.45

Max. 3.43 4.07 4.65

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.03 1.25 2.13

Max. 1.03 2.35 3.73

Synthesis: By oxidation of the corresponding alcohol or reduction of the corresponding acid; by passing vapors of formic acid and undecylenic acid over TiO2 at 250°C under pressure; by passing vapors of undecylenic acid and methanol over a manganese dioxide-based catalyst; or by reduction of ethyl undecylenate with lithium hydride and sodium in tetrahydrofuran solution at very low temperature (–50°C). Aroma threshold values: n/a Taste threshold values: Natural occurrence: Reported found in coriander leaf (Coriandrum sativum L.).

10-UNDECENOIC ACID Synonyms: 10-Hendecenoic acid; 10-Hendecenoic; 10-Henedecenoic acid; Ivex 10; Renselin; Sevinon; Undecen-10-acid-1; Undecenoic acid; Undec-10-enoic acid; 10-Undecenoic

©2002 CRC Press LLC

acid (8CI)(9CI); Undecylenic acid; Undecyl-10-enic acid; 9-Undecylenic acid; 10-Undecylenic acid CAS No.: CoE No.:

112-38-9 689

EEC No.: EINECS No.:

689 203-965-8

FEMA No.: JECFA No.:

3247 331

NAS No.:

3247

Description: 10-Undecenoic acid has a characteristic pungent odor. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 2.030 mg IOFI: Nature Identical Empirical Formula/MW: C12H20O2/184.28 Specifications: (JECFA, 1997)

Assay

Colorless to pale-yellow oily liquid 60% of fatty acid C18:2

Boiling point

229°C at 16 mmHg

Melting point Iodine value Lead (Pb) Residue on ignition

–5°C 145-160° ≤ 10 mg/kg ≤ 0.01%

Appearance

Refractive index

1.469-1.473

Saponification value

194-202 Soluble in ether, alcohol; miscible with dimethylSolubility formamide, fat solvents, oils; insoluble in water Specific gravity 0.898-0.904 Unsaponifiable matter ≤ 2.0% Water ≤ 0.5%

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

Usual 1.00 5.89 5.87 5.53

Max. 5.00 27.92 26.58 25.92

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.05 10.00 1.00 6.53

Max. 0.10 50.00 3.60 27.92

Synthesis: From malonic acid; by pyrolysis of ricinoleic acid or castor oil. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a metabolite in Rhodotorula glutinis var. lusitanica; naturally occurring in the essential oils of Juniperus chinensis, Thujopsis dolabrata and skim milk powder

UNDECEN-1-OL Synonyms: Alcohol C-11 undecylenic; Undecylenic alcohol; Alcohol C-11; C-11 Alcohol; 11-Hydroxy-1-undecene; Undecen-1-ol; Undec-10-en-1-ol; 1-Undecen-11-ol; 10-Unde-

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cenol; 10-Undecen-1-ol (8CI)(9CI); Undecylenyl alcohol; omega-Undecenyl alcohol; 10Undecylen-1-ol CAS No.: CoE No.:

112-43-6 n/a

EEC No.: EINECS No.:

4235 203-971-0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7720

Description: Undecen-1-ol has a fatty odor reminiscent of lemon with a fatty, burning taste. Consumption: Annual: 0.50 lb Individual: 0.00000042 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Empirical Formula/MW: C11H22O/170.30 Specifications: (Burdock, 1997) Appearance

Clear very mobile liquid

Refractive index

Assay

97-98.5°C

Solubility

Melting point Flash point

–3°C (min) >82.5°C

Specific gravity

1.4490-1.4540 at 20°C 1:2 in 70% alcohol; insoluble in water; soluble in most common organic solvents 0.8420-0.8460 at 25°C

Reported uses: n/a Synthesis: Prepared from coconut fatty acids as starting material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in distilled essential oil from leaves of Litsea odorifera Valeton. Also reported found in grilled and roasted beef.

10-UNDECEN-1-YL ACETATE Synonyms: Acetate C-11; 10-Hendecenyl acetate; Undecenyl acetate; Undecelynic acetate; 10-Hendecen-1-yl acetate; 10-Undecen-1-ol, acetate (8CI)(9CI); Undec-10-enyl acetate; 1-Undecen-11-yl acetate; 10-Undecenyl acetate; 10-Undecen-1-yl acetate CAS No.: CoE No.:

112-19-6 2062

EEC No.: EINECS No.:

2062 203-944-3

FEMA No.: JECFA No.:

3096 136

NAS No.:

3096

Description: 10-Undecen-1-yl acetate has a light, rose-like odor with a fatty, somewhat agreeable flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997)

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Trade association guidelines: FEMA PADI: 2.405 mg Empirical Formula/MW:

IOFI: Artificial

C13H24O2/212.33 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay

95% (min)

Solubility

Boiling point

272°C

Specific gravity

1.4380-1.4420 1:2 in 80% alcohol; soluble in most organic solvents 0.876-0.880

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 14.84 2.18 3.05

Max. 29.63 4.31 4.76

Food Category Nonalcoholic beverages Soft candy

Usual 1.59 14.79

Max. 3.14 29.59

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

UNDECYL ALCOHOL Synonyms: Alcohol C-11; Hendecanol; 1-Undecanol; Hendecanoic alcohol; 1-Hendecanol; Hendecyl alcohol; n-Hendecylenic alcohol; Tip-nip; Undecanol; Undecan-1-ol; n-Undecanol; n-Undecan-1-ol; 1-Undecanol (9CI); Undecyl alcohol (8CI); n-Undecyl alcohol; 1Undecyl alcohol CAS No.: CoE No.:

112-42-5 751

EEC No.: EINECS No.:

751 203-970-5

FEMA No.: JECFA No.:

3097 106

NAS No.:

3097

Description: Undecyl alcohol has a floral, citrus-like odor and fatty flavor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.167 mg IOFI: Nature Identical Empirical Formula/MW: C11H24O/172.31 Specifications: (FCC, 1996) Appearance

Colorless liquid

Refractive index

Assay

97.0% (min) of C11H24O

Solubility

Boiling point

146°C

Specific gravity

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1.437-1.443 Soluble in most fixed oils; insoluble in water 0.820-0.840

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

Usual 3.00 10.70 9.96

Max. 4.50 17.66 15.47

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 3.36 2.09 10.36

Max. 9.24 4.09 17.65

Synthesis: By reduction of the corresponding aldehyde. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in citrus fruits, fresh apple, banana, sour cherry, orange juice, orange peel oil, American cranberry, Vitis vinifera L., Parmesan cheese, mushroom, tamarind, coriander seed and leaf, white wine, butter, heated butter, boiled eggs, boiled or uncured pork, plum brandy, coriander leaf, crayfish and oysters.

VALENCENE Synonyms: 1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-naphthalene; 4 alpha,10alpha-Dimethyl-6beta-isopropyl-delta1,9-octalin; 4betaH,5alpha-Eremophila-1 (10),11-diene (8CI); Naphthalene,1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-,1R-(1alpha,7beta,8aalpha))- (9CI); (1R-(1alpha,7beta,8alpha))-1,2,3,5,6,7,8,8aOctahydro-1,8a-dimethyl-7-(1-methylvinyl)naphthalene; Valencen; Valencene; (+)Valencene CAS No.: CoE No.:

4630-07-3 n/a

EEC No.: EINECS No.:

n/a 225-047-6

FEMA No.: JECFA No.:

Consumption: Annual: 61.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.311 Empirical Formula/MW:

3443 n/a

NAS No.:

3443

Individual: 0.00005225 mg/kg/day

IOFI: Nature Identical

C15H24/204.36 Specifications: (Burdock, 1997) Boiling point 123°C at 11 mmHg

Refractive index

1.5075 at 20°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting

Usual 0.90 0.90 0.90 0.90 0.90

Max. 0.90 0.90 0.90 0.90 0.90

Food Category Frozen dairy Gelatin, pudding Milk products Nonalcoholic beverages

Synthesis: By a Wolf-Kishner reduction of nootkatone. Aroma threshold values: n/a Taste threshold values: n/a

©2002 CRC Press LLC

Usual 0.90 0.90 0.90 0.60

Max. 0.90 0.90 0.90 0.60

Natural occurrence: Reported found in citrus fruits, orange peel, orange juice, bitter orange peel oil, lemon peel oil, grapefruit juice, grapefruit peel oil, kumquat peel oil, leaves and stalk of celery, clove stem, Thymus vulgaris L., fresh mango, globe artichoke, cardamom, mangosteen and cocoa.

n-VALERALDEHYDE Synonyms: Amylaldehyde; n-Pentanal; valeral; n-Valeric aldehyde; Amyl aldehyde; Butyl formal; Pentanal (9CI); n-Pentanal; Valeral; Valeraldehyde (8CI); n-Valeraldehyde; Valerianic aldehyde; Valeric acid aldehyde; Valeric aldehyde; n-Valeric aldehyde; Valerylaldehyde; Valeryl aldehyde CAS No.: CoE No.:

110-62-3 93

EEC No.: EINECS No.:

93 203-784-4

FEMA No.: JECFA No.:

3098 89

NAS No.:

3098

Description: n-Valeraldehyde has a powerful, acrid, pungent odor. At low levels, the taste is warm, slightly fruity and nut-like. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.044 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

97.0% (min) of C5H10O 103°C

Specific gravity

1.390-1.395 One ml is soluble in 1 ml 95% alcohol 0.805-0.809

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatin, pudding Gravies

Usual 1.00 4.53 0.10 4.91 0.82 1.23

Max. 2.53 5.87 0.20 6.15 1.94 2.47

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 54.52 0.50 0.01 1.70 4.32

Max. 64.03 2.00 0.03 2.88 6.15

Synthesis: By distillation of calcium valerate and calcium formate; by reduction of n-valeric acid. Aroma threshold values: Detection: 12 to 100 ppb Taste threshold values: Taste characteristics at 25 ppm: Winey, fermented, bready and cocoa chocolate notes. Natural occurrence: Reported found among the constituents of several essential oils: Brazilian sassafras, Bulgarian rose, Bulgarian clary sage and others. Also in the distillates from

©2002 CRC Press LLC

leaves of various Eucalyptus species: E. cinereea, E. globulus, E. dives, E. maideni and E. hemilampra. Also reported found in fresh apple, banana, sweet cherry, black currant berries, fresh blackberry, Bantu beer, plum brandy, cardamom, coariander leaf, unprocessed rice, bourbon vanilla, cooked shrimp, scallop, hog plum and clary sage. Also reported found in apricot, guava, grapes, raisin, melon, asparagus, carrot, celery, leek, peas, cooked potato, tomato, Scotch spearmint oil, nutmeg, mace, breads, many cheeses, butter, yogurt, milk, caviar, fatty fish, fish oil, cooked meats, beer, cognac, malt and scotch whiskey, cider, white wine, tea, roasted filberts and pecans, popcorn, oat products, soybean, coconut oil, avocado, arctic bramble, olive, beans, mushroom, starfruit, cauliflower, cardamom, coriander seed, rice, dill, lovage leaf, corn oil, sweet corn, laurel, malt, wort, kiwifruit, shrimp, crab, clam, scallop, pimento berry, mate and Roman chamomile oil.

VALERIAN Botanical name: Valeriana officinalis L. Botanical family: Valerianaceae Other names: Baldrian; Radix valerianae; Indian valerian (V. wallichii); Red valerian (Centranthus rubber L.) Foreign names: Valeriane (Fr.), Baldrian (Ger.), Valeriana (Sp.), Valeriana (It.) CAS No.: CoE No.:

n/a 473

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Valerian, from the Latin “valere,” means “to be well” is a perennial herb approximately 1.5 m (5 ft) high, native to Europe and Asia. Valerian grows wild on roadsides and in thickets. The plant has short rhizomes, fibrous roots, erect stalk, opposite pinnate leaves, cymose hermaphrodite flowers (March to April) with a pale pink corolla. The parts used are the rhizomes and roots (harvested in the spring). Valerian has a warm, balsamic, characteristic odor. Derivatives: Fluid extract, soft aqueous extract, water-alcohol extract, dried extract, tinctures (20% in 70% ethanol and 20% in ether-ethanol mixture) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Roots: category 5 (additional toxicological and/or chemical information is required) FDA: See below, Valerian Root Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The important constituents of valerian are valepotriates or non-glycosidic iridoid esters (valtrate, isovaltrate, acevaltrate), sesquiterpenes (valeric acid), small number of alkaloids (actinidine isovaleramide valerianine valerine chatinine) and volatile oil containing active sesquiterpenes. Valepotriates (most important chemical group) are present in all parts of the plant (highest concentration is in the root). Alkaloids are present in roots and rhizosomes. Aroma threshold values: n/a Taste threshold values: n/a

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Valerian Root Extract Other names: Extract of valerian; Herbasol-extract valerian; V-103; Valerian; Valerian dry extract; Valerian, ext.; Valerian extract; Valerian HS; Valerian root extract CAS No.: CoE No.:

8057-49-6 473

EEC No.: EINECS No.:

n/a 232-501-7

FEMA No.: JECFA No.:

3099 n/a

NAS No.:

3099

Description: Produced by water-alcohol extraction of roots or rhizomes of V. officinalis L. Also see above, Valerian. Consumption: Annual: 3400.00 lb Individual: 0.002881 mg/kg/day Regulatory Status: CoE: Use levels in ppm: baked goods 94.26; breakfast cereals 3; frozen dairy 23.68; condiment, relish 41; soft candy 82.76; gelatin, puddings 52.65; nonalcoholic beverages 43.04; alcoholic beverages 96.06 FDA: 21 CFR 172.510 FDA (other): See above, Valerian JECFA: n/a Trade association guidelines: FEMA PADI: 12.535 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiment, relish

Usual 24.05 56.61 2.20 35.00

Max. 96.06 94.26 3.00 41.00

Food Category Frozen dairy Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 16.31 36.17 21.00 50.79

Max. 23.68 52.65 43.04 82.76

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.05%: Nutty, earthy, valerian, bitter, astringent, walnut and patchouli-like.

Valerian Root Oil Other names: Baldrianoil; Oils, valerian; Valerian oil; Valerian root extract CAS No.: CoE No.:

8008-88-6 473

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3100 n/a

NAS No.:

3100

Description: Obtained by steam distillation of the partially dried roots in varying yields (0.4 to 0.6%). Very old roots are not recommended for distillation because of the valeric acid content in the distilled product. The presence of valeric acid strongly affects the odor of the oil. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Use levels in ppm: baked goods 16.68; frozen dairy 1.11; meat products 0.225; soft candy 5.26; gelatin, puddings 1.94; nonalcoholic beverages 0.95; alcoholic beverages 0.25; hard candy 0.01; chewing gum 390.09 FDA: 21 CFR 172.510 FDA (other): See above, Valerian JECFA: n/a Trade association guidelines: FEMA PADI: 0.883 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value

7.0-45.3 31.7-106.9

Refractive index Specific gravity

1.4861-1 at 20°C 0.953-0.990 at 15°C

(Part 1 of 2)

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Specifications: (Burdock, 1997) (Continued) Optical rotation –2°18' to –28°40'

(Part 2 of 2) Essential oil composition: Main constituents include l-pinene, valeric acid, terpineol and α-, β-, γ-, and δ−valene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatin, pudding

Usual 0.25 4.95 390.90 0.50 1.01

Max. 0.52 16.68 390.90 1.11 1.94

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 0.22 0.48 2.82

Max. 0.01 0.22 0.95 5.26

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

VALERIC ACID Synonyms: Pentanoic acid; Propylacetic acid; Butanecarboxylic acid; 1-Butanecarboxylic acid; Pentanoic acid (9CI); n-Pentanoic acid; Valerianic acid; Valeric acid (8CI); Valeric acid (NA1760) (corrosive material); Valeric acid, n-; Valeric acid, normal; n-Valeric acid CAS No.: CoE No.:

109-52-4 7

EEC No.: EINECS No.:

7 203-677-2

FEMA No.: JECFA No.:

3101 90

NAS No.:

3101

Description: Valeric acid has an unpleasant odor and flavor, similar to butyric acid. May consist of one or a mixture of isomers of n-pentanoic acid and/or 2- or 3-methyl-butanoic acid. Consumption: Annual: 16,366.67 lb Individual: 0.01387 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515, 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.834 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow mobile liquid

Refractive index

Assay

99.0% (min) of C5H10O2

Solubility

Boiling point

186°C

Specific gravity

1.405-1.414 One ml is soluble in 40 ml water; miscible in alcohol and ether 0.935-0.940

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

Usual 1.10 11.85 20.97

Max. 1.90 33.51 20.97

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual Max. 6.51 25.18 10.00 200.00 3.45 11.09

(Part 1 of 2)

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

Usual 16.21 15.74

Max. 48.03 58.18

Food Category Soft candy

Usual 10.37

Max. 34.30

(Part 2 of 2) Synthesis: By oxidation of n-amyl alcohol or, together with other isomers, by distillation of valerian roots; also by reacting butyl bromide and sodium cyanide with subsequent saponification of the formed butyl nitrile. Aroma threshold values: Detection: 940 ppb to 3 ppm Taste threshold values: Taste characteristics at 100 ppm: Acidic, dairy-like with nutty and cheese nuances. Natural occurrence: The acid is not too common in nature; reported (as the corresponding ester) found in the essential oil of Boronia anemonifolia, in pineapple fruits and in other plants; also identified as acid or the corresponding ester in the essential oil of lemon petitgrain. Also reported found in apple, banana, orange juice, bilberry, cranberry, strawberry, raspberry, papaya, grapes, celery, onion, baked potato, tomato, cornmint oil, breads, cheeses, milk, yogurt, butter, lean and fatty fish, fish oil, cooked meats, hop oil, beer, rum, whiskies, grape wines, cocoa, tea, roasted filberts, peanuts and pecans, honey, soybeans, coconut meat and milk, cloudberry, passion fruit, starfruit, trassi, mango, jackfruit, licorice, calamus, sake, buckwheat, watercress, laurel, peated malt, wort, kiwifruit, loquat, bourbon vanilla, shrimps, oyster, scallop, Cape gooseberry, sea buckthorn, Chinese quince and mate.

γ-VALEROLACTONE Synonyms: 2(3H)-Furanone, dihydro-5-methyl-; 4-Hydroxypentanoic acid, γ-lactone; γMethyl-γ-butyrolactone; 4-Methyl-4-hydroxybutanoic acid lactone; Pentanolilde-1,4; γ-Valeryllactone; Dihydro-5-methyl-2(3H)-furanone; 2(3H)-Furanone, dihydr-5-methyl-; 2(3H)Furanone, dihydro-5-methyl- (8CI)(9CI); 4-Hydroxypentanoic acid lactone; 4-Hydroxyvaleric acid lactone; gamma-Methyl-gamma-butyrolactone; 4-Methyl-gamma-butyrolactone; gamma-Pentalactone; Pentanoic acid, 4-hydroxy-, gamma-lactone; 4-Pentanolide; Valerolactone; gamma-Valerolactone; 4-Valerolactone CAS No.: CoE No.:

108-29-2 757

EEC No.: EINECS No.:

757 203-569-5

FEMA No.: JECFA No.:

3103 220

NAS No.:

3103

Description: γ-Valerolactone has a sweet, herbaceous odor. Consumption: Annual: 1100.00 lb Individual: 0.0009322 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 12.975 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12 Specifications: (FCC, 1996) Appearance

Colorless to slightly yellow liquid

Refractive index 1.431-1.434

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Assay

95.0% (min) of C5H8O2

Solubility

Boiling point 207°C

Specific gravity

Miscible in alcohol, most fixed oils and water 1.047-1.054

(Part 2 of 2) Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiment, relish Frozen dairy

Usual 1.75 74.05 1.20 9.13

Max. 4.25 147.50 2.60 18.05

Food Category Gelatin, pudding Meat products Nonalcoholic beverages Soft candy

Usual Max. 14.99 29.84 3.00 13.00 14.86 29.60 73.74 147.80

Synthesis: By reduction of levulinic acid followed by cyclization. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, beef fat, beer, cacao, Swiss cheese, ground and roasted coffee, roasted filberts, milk fat, dried mushroom, peach, roasted peanuts, heated pork fat, black tea and yogurt. Also reported found in peach, strawberry jam, tomato, wheaten bread, gruyere cheese, heated butter, cooked beef, white wine, red wine, coffee and bourbon vanilla.

d,l-VALINE Synonyms: α-Aminosovaleric acid; 2-Amino-3-methylbutanoic acid; 2-Amino-3-methylbutyric acid; 2-Isopropyl glycine; DL-alpha-Aminoisovaleric acid; Valine, DL- (8CI); DLValine (9CI) CAS No.: CoE No.:

516-06-3 n/a

EEC No.: EINECS No.:

n/a 208-220-0

FEMA No.: JECFA No.:

Description: dl-Valine is odorless. Consumption: Annual: 316.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.939 mg Empirical Formula/MW:

3444 n/a

NAS No.:

3444

Individual: 0.0002683 mg/kg/day

IOFI: Nature Identical

C5H11NO2/117.15 Specifications: (Burdock, 1997) Melting point

156-157.5°C (decomposes at 293°C) –6.1° at 25°C (water); –23.6° at Optical rotation 25°C (1 N HCl); –29.4° at 25°C (6 N HCl); –39.1° at 25°C (acetone)

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Solubility 184 parts in water at 24°C

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

Usual 30.00 100.00 10.00 40.00

Max. 60.00 200.00 40.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 10.00 1.00 40.00

Max. 40.00 15.00 80.00

Synthesis: By the action of ammonia on α-bromoisovaleric acid; also through a hydantoin intermediate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in many fruits, plants and animal tissues; in milk and dairy products.

VANILLA Botanical name: Vanilla planifolia Andr.; V. tahitensis J. W. Moor (F & B); V. pompona Schiede (F.) Botanical family: Orchidaceae Foreign names: Vanilla (Fr.), Vanille (Ger.), Vainilla (Sp.), Vaniglia (It.) CAS No.: CoE No.:

977004-06-0 474

EEC No.: EINECS No.:

474 n/a

FEMA No.: JECFA No.:

3104 n/a

NAS No.:

3104

Description: A great variety of vanilla plants bearing the vanilla pods, or siliques, exist. Those mentioned above are the most important species. Of special value are those cultivated in Mexico, Madagascar, Java, Tahiti, the Comoro Islands and Reunion. The cultivation of vanilla beans is very long and laborious. The plant is a perennial herbaceous vine that grows up to 25 m in height and needs suitable supports in order to grow. Fecundation of flowers is performed (November to December) by perforating the membrane that separates the pollen from the pistil. This is an exacting task requiring skilled hand labor. Natural fecundation occurs when similar operation is carried out by birds or insects that perforate the membrane in search of food. After a few months, clusters of hanging pods (siliques) are formed; these start to yellow at the lower tip from August to September. At this point the siliques are harvested and undergo special treatment that develops the aroma. The siliques are placed in straw baskets and dipped into hot water to rupture the inner cell wall. After a few months the aroma starts developing. Then the siliques are exuded by intermittent exposure to sunlight (by alternately covering and uncovering the siliques with wool blankets). When exudation is complete, the siliques are oiled with cocoa oil to avoid chapping during drying and are finally dried to a suitable residual moisture content. In the final stage of the preparation, the best quality siliques form a vanilla “brine” that crystallizes on the surface of the bean. Generally, the processing of vanilla bean takes more than a year. The most important commercial qualities are brined vanilla, bastard vanilla and vanilla pompona. The bean is the only part used. Vanilla has a sweet, ethereal odor and characteristic flavor. Derivatives: Tincture: 20 to 25% in 90 to 95% ethanol; 10% in low strength ethanol. Absolute: The dried product and also some derivatives. Oleoresin: Extracted using dilute alcohol. Consumption: Annual: 1,916,666.67 lb Individual: 1.6242 mg/kg/day Regulatory Status: CoE: Fruit: category 1. Vanilla use levels in ppm: baked goods 9642; breakfast cereal 4660; frozen dairy 913.6; soft candy 1395; confection, frosting 1886; gelatin, puddings 434.2; non-

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alcoholic beverages 223.1; alcoholic beverages 2076; hard candy 293. Level of use in alcoholic beverages 10 g/l. FDA: 21 CFR 182.10, 169.172 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 382.665 mg IOFI: Natural Composition: In addition to vanillin (approximately 3%), vanilla contains other aromatic principles vanillin, piperonal, eugenol, glucovanillin, vanillic acid, anisic acid and anisaldehyde. Although vanillin is associated with the characteristic fragrance of the plant, the quality of vanilla bean is not associated with the vanillin content. Bourbon beans contain high amount of vanillin compared to Mexican and Tahiti beans. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Frozen dairy

Usual Max. 1220.00 2076.00 2230.00 9642.00 380.00 460.00 1011.00 1886.00 527.80 913.60

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual Max. 262.00 434.20 293.00 293.00 78.94 223.10 329.90 1395.00

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

Vanilla Extract Other names: Oils, vanilla; Protovanol; Vanilla; Vanilla absolute; Vanilla bean oil; Vanilla bean oleoresin; Vanilla extract; Vanilla extract, tenfold; Vanilla flavor; Vanilla oil; Vanilla oleoresin; Vanilla resinoid; Vanilla tincture CAS No.: CoE No.:

8024-06-4 474

EEC No.: EINECS No.:

474 n/a

FEMA No.: JECFA No.:

3105 n/a

NAS No.:

3105

Description: Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. It is defined by a standard of identity. In vanilla extract the content of ethyl alcohol is not less than 35% by volume and the content of vanilla constituents is not less than one unit per gallon (21 CRF 169.3c). For additional details refer to Burdock (1997). Also see above, Vanilla. Consumption: Annual: 5,766,666.67 lb Individual: 4.8870 mg/kg/day Regulatory Status: CoE: Use levels in ppm: baked goods 3449; frozen dairy 3877; fruit juice 12; soft candy 2359; confection, frosting 4000; sweet sauce 437; gelatin, puddings 2732; nonalcoholic beverages 781.1; alcoholic beverages 311.4; hard candy 71.89 FDA: 21 CFR 182.20, 169.175 FDA (other): See above, Vanilla JECFA: n/a Trade association guidelines: FEMA PADI: 367.652 mg IOFI: Natural Physical chemical characteristics: The extract is light brown to brown-black in color and free of sediment. Vanilla extract may contain one or more optional ingredients such as glycerine, propylene glycol, sugar (including invert sugar), dextrose and corn syrup (including dried corn syrup). Vanilla extract shall be prepared, without added flavoring or coloring, from properly cured vanilla beans. The product shall contain, in 10 ml, the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture, shall contain not less

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than 35% by volume of ethyl alcohol and shall show a Wichmann lead number not less than 0.70. The strength of the extract in respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than 0.15% for vanillin and not less than 0.09% for vanilla resins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Fruit juice Gelatin, pudding

Usual 165.10 1705.00 200.00 1810.00 8.00 1536.00

Max. 311.40 3449.00 4000.00 3877.00 12.00 2732.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 16.58 71.89 200.00 400.00 419.00 781.10 950.50 2359.00 59.50 437.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Vanilla, sweet, creamy, milky and fruity with animal and leather nuances.

Vanilla Oleoresin CAS No.: CoE No.:

8023-78-7 474

EEC No.: EINECS No.:

474 n/a

FEMA No.: JECFA No.:

3106 n/a

NAS No.:

3106

Description: Vanilla oleoresin is defined by its Standard of Identity; it must be extracted according to standardized techniques, using dilute alcohol. Also see above, Vanilla. Consumption: Annual: 12,283.33 lb Individual: 0.01040 mg/kg/day Regulatory Status: CoE: Use levels in ppm: baked goods 454.1; frozen dairy 389.2; soft candy 352.2; gelatin, puddings 389; nonalcoholic beverages 239.6; alcoholic beverages 192.5; hard candy 25.93 FDA: 21 CFR 182.10, 169.175, 169.177, 169.178, 169.180, 169.181 FDA (other): See above, Vanilla JECFA: n/a Trade association guidelines: FEMA PADI: 90.626 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 157.60 351.60 320.50 297.90

Max. 192.50 454.10 389.20 389.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 25.93 25.93 205.60 239.60 273.20 352.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sweet, creamy, vanilla and beany with a caramellic beany nuance.

VANILLIN Synonyms: 4-Hydroxy-3-methoxybenzaldehyde; Methyl protocatechuic aldehyde; Protocatechualdehyde-3-methylether; m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy- (9CI); 4-Hydroxy-m-anisaldehyde; 4Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; Lioxin;

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2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; Protocatechualdehyde, methyl-; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin; Zimco CAS No.: CoE No.:

121-33-5 107

EEC No.: EINECS No.:

107 204-465-2

FEMA No.: JECFA No.:

3107 n/a

NAS No.:

3107

Description: Vanillin has a characteristic strong vanilla-like odor with a very sweet taste. Consumption: Annual: 2,283,333.33 lb Individual: 1.9350 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 182.90, 582.60 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0-10 (1967) Trade association guidelines: FEMA PADI: 38.834 mg IOFI: Nature Identical Empirical Formula/MW: C8H8O3/152.14 Specifications: (FCC, 1996)

Assay

Fine, white to slightly yellow crystals, usually needle-like; affected by light 97% of C8H8O3 (on dried basis)

Boiling point

80°C

Appearance

Heavy metals

10 mg/kg

Loss on drying 0.5% Melting range Residue on ignition Solubility

Between 81 and 83°C 0.05% Soluble in alcohol, chloroform, ether; 1 g in 100 ml water at 25°C, in 20 ml glycerin, in 20 ml water at 80°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatin, pudding

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

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

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: From the waste (liquor) of the wood-pulp industry; vanillin is extracted with benzene after saturation of the sulfite waste liquor with CO2. Aroma threshold values: Detection: 29 ppb to 1.6 ppm; Recognition: 4 ppm Taste threshold values: Taste characteristics at 40 ppm: Sweet, typical vanilla-like, marshmallow, creamy-coumarin, caramellic with a powdery nuance. Natural occurrence: Vanillin widely occurs in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more that 40 vanilla varieties are cultivated; vanillin is also present in the plants as glucose and vanillin. Reported found in guava, feyoa fruit, many berries, asparagus, chive, cinnamon, ginger, scotch spear-

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mint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, beans, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, bourbon and Tahiti vanilla and chicory root.

VANILLIN ACETATE Synonyms: Acetyl vanillin; 3-Methoxy-4-acetoxy benzaldehyde; Vanillyl acetate; Acetovanillin; 4-Acetoxy-3-methoxybenzaldehyde; 4-(Acetyloxy)-3-methoxybenzaldehyde; O-Acetylvanillin; 4-O-Acetylvanillin; Benzaldehyde, 4-(acetyloxy)-3-methoxy- (9CI); 4-Formyl2-methoxyphenyl acetate; Vanillin, acetate (8CI) CAS No.: CoE No.:

881-68-5 225

EEC No.: EINECS No.:

225 212-920-1

FEMA No.: JECFA No.:

3108 n/a

NAS No.:

3108

Description: Vanillin acetate has a mild balsamic, floral odor with a non-vanillin flavor. Consumption: Annual: <1.00 lb Individual: 0.00000131 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.687 mg IOFI: n/a Empirical Formula/MW:

C10H12O4/194.19

Specifications: (Burdock, 1997) Appearance

Crystalline solid

Melting point

78-79°C

Solubility

Slightly soluble in water; soluble in alcohol and ether

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

Usual 6.33 12.81 5.83

Max. 11.67 16.93 7.95

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 4.92 4.05 9.04

Max. 7.04 9.05 14.04

Synthesis: By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Sweet, vanilla, creamy and powdery with a balsamic nuance. Natural occurrence: Reported found in shoyu (fermented soya hydrolysate).

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VANILLIN ISOBUTYRATE Synonyms: m-Anisaldehyde, 4-hydroxy, 2-methyl propionate; Benzaldehyde, 4-hydroxy, 3-methoxy, 2-methylpropanoate; 4-Formyl-2-methoxy-phenyl 2-methylpropanoate; Isobutyric acid, ester with vanillin; 3-Methoxy-4-isobutyryl-benzaldehyde; Propanoic acid, 2-methyl, 4-formyl-2-methoxyphenyl ester; 4-Formyl-2-methoxyphenyl isobutyrate; Propanoic acid, 2-methyl-, 4-formyl-2-methoxyphenyl ester (9CI); Vanillin isobutyrate; Vanillyl isobutyrate CAS No.: CoE No.:

20665-85-4 EEC No.: n/a EINECS No.:

n/a 243-956-6

FEMA No.: JECFA No.:

3754 n/a

NAS No.:

Description: Vanillin isobutyrate has a heavy, sweet, vanillin, nutmeg odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: Empirical Formula/MW:

3754

Individual: n/a

IOFI: n/a

C12H14O4/222.12 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Assay

97.7%

Boiling point

155°C at 5.5 mmHg

Refractive index 1.5219 at 20°C Insoluble in water and fat; Solubility miscible in alcohol Specific gravity 0.990 at 20°C

Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

VANILLIN, NATURAL Synonyms: m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy- (9CI); 4-Hydroxy-m-anisaldehyde; 4-Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; Methylprotocatechuic aldehyde; Natural Vanillin; Protocatechualdehyde, methyl-; Protocatechualdehyde 3-methyl ether; Rhovanil natural; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin CAS No.: CoE No.:

121-33-5 n/a

EEC No.: EINECS No.:

107 204-465-2

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

3107

Description: Natural vanillin refers to vanillin produced from natural precursors (see below, Synthesis) consistent with processes described in 21 CFR 101.22. For example, fermentation

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or enzymolysis of curcumin, eugenol or ferulic acid derived from natural sources can produce natural vanillin. Natural vanillin has odor and taste characteristics that are closer to vanilla than synthetic vanillin. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 169.180-182, 135.110 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Empirical Formula/MW: C8H8O3/152.14 Specifications: (FCC, 1996)

Assay

Fine, white to slightly yellow crystals, usually needle like; affected by light 97% of C8H8O3 (on dried basis)

Boiling point

80°C

Appearance

Heavy metals

10 mg/kg

Loss on drying 0.5% Melting range Residue on ignition Solubility

Between 81 and 83°C 0.05% Soluble in alcohol, chloroform, ether; 1 g in 100 ml water at 25°C, in 20 ml glycerin, in 20 ml water at 80°C

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatin, pudding

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

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

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: Natural vanillin can be obtained by plant tissue culture, molecular biology and microbial biotransformation techniques. These techniques rely on natural vanillin precursor molecules (eugenol, isoeugenol, curcumin or ferulic acid) and various enzymatic pathways to produce natural vanillin. Of these techniques, microbial biotransformation (also referred to as fermentation) appears to be the most promising at producing large quantities of natural vanillin at high quality. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Vanillin widely occurs in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more than 40 vanilla varieties are cultivated. It is also reported found in guava, feyoa fruit, asparagus, chive, cinna-

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mon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, bourbon and chicory root.

VANILLYLIDENE ACETONE Synonyms: 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)-; 4-(4-Hydroxy-3-methoxyphenyl)but-3-en-2-one; 3-Buten-2-one, 4-(4-hydroxy-3-methoxyphenyl)-(8CI)(9CI); (0)Dehydroparadol; Dehydrozingerone; Feruloylmethane; 4-(4-Hydroxy-3-methoxyphenyl)-3buten-2-one; 4-Hydroxy-3-methoxystyryl methyl ketone; 3-Methoxy-4-hydroxybenzalacetone; Methyl-3-methoxy-4-hydroxystyryl ketone; Methyl-3-methoxy-4-hydroxy styryl ketone; MHSK; (O)-Paradol, dehydro-; Vanillylidene acetone CAS No.: CoE No.:

1080-12-2 691

EEC No.: EINECS No.:

691 214-096-9

FEMA No.: JECFA No.:

3738 732

NAS No.:

3738

Description: Vanillylidene acetone has a very sweet warm and tenacious odor. Consumption: Annual: <1.00 lb Individual: 0.00000263 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 1.172 mg IOFI: Artificial Empirical Formula/MW: C11H12O3/192.21 Specifications: (JECFA, 1997) Appearance

Yellowish, needle-like crystals

Melting point

Assay

97%

Solubility

Boiling point

Decomposes

129-130°C Slightly soluble in water; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 4.00 4.00 4.00

Max. 8.00 8.00 8.00

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.

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Usual 4.00 4.00

Max. 8.00 8.00

VANILLYL ALCOHOL Synonyms: Benzenemethanol, 4-hydrosy-3-methoxy-; 4-Hydroxy-3-methoxybenzyl alcohol; 4-Hydroxy-3-methoxyphenylmethanol; Benzenemethanol, 4-hydroxy-3-methoxy-; Vanillyl alcohol CAS No.: CoE No.:

498-00-0 690

EEC No.: EINECS No.:

690 207-852-4

FEMA No.: JECFA No.:

3737 886

NAS No.:

3737

Description: Vanillyl alcohol has a mild, sweet, balsamic, vanilla-like odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 1.733 mg IOFI: n/a Empirical Formula/MW: C8H10O3/154.09 Specifications: (Burdock, 1997) Appearance Assay

White or colorless crystals ≥90%

Melting point Solubility

115°C Slightly soluble in water; soluble in oils

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatin, pudding

Usual 6.00 6.00 4.75

Max. 12.00 12.00 12.00

Food Category Nonalcoholic beverages Soft candy

Usual 6.00 6.00

Max. 12.00 12.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Sweet, creamy and milky with a slightly powdery mouthfeel. Natural occurrence: Not reported found in nature.

VANILLYL BUTYL ETHER Synonyms: 4-(Butoxymethyl)-2-methoxyphenol; Phenol; 4-(butoxymethyl)-2-methoxyCAS No.: CoE No.:

82654-98-6 EEC No.: n/a EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

Description: Vanillyl butyl ether is an aromatic phenol. Consumption: Annual: 70.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA:

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3796 907

NAS No.:

n/a

Individual: 0.008333 mg/kg/day

Trade association guidelines: FEMA PADI: 2.05640 mg Empirical Formula/MW:

IOFI: n/a

C12H18O3/210.27 Specifications: n/a Reported uses (ppm): (FEMA, 1993) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relish Egg products Gravies Hard candy

Usual 2.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00

Max. 10.00 20.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Nonalcoholic beverages Other grain Processed vegetables Reconstituted vegetables Snack food Soft candy Soups

Usual 2.00 2.00 5.00 5.00 5.00 5.00 2.00 5.00

Max. 10.00 10.00 20.00 20.00 10.00 20.00 10.00 10.00

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

VERATRALDEHYDE Synonyms: 3,4-Dimethoxybenzaldehyde; 3,4-Dimethoxy-benzenecarbonal; Protocatechualdehyde dimethylether; Vanillin methyl ether; Benzaldehyde, 3,4-dimethoxy- (9CI); Methylvanillin; 4-o-Methylvanillin; Protocatechualdehyde dimethyl ether; Protocatechuecaldehyde dimethyl ether; Protocatechuic aldehyde dimethyl ether; Vanillin methyl ether; Veratral; Veratraldehyde (8CI); Veratric aldehyde; p-Veratric aldehyde; Veratrumaldehyde; Veratryl aldehyde CAS No.: CoE No.:

120-14-9 106

EEC No.: EINECS No.:

106 204-373-2

FEMA No.: JECFA No.:

3109 877

NAS No.:

3109

Description: Veratraldehyde has a very sweet, woody, vanilla-like odor with a warm, sweet, vanilla-like taste. This compound gets oxidized in air to odorless veratric acid. Consumption: Annual: 916.67 lb Individual: 0.0007768 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: Evaluation scheduled for June, 2001 Trade association guidelines: FEMA PADI: 6.616 mg IOFI: n/a Empirical Formula/MW: C9H10O3/166.17

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Specifications: (Burdock, 1997) Appearance

Needles (from ether)

Melting point

43-45°C

Solubility

Almost insoluble in cold water; soluble in hot water, alcohol and oils

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

Usual 9.85 30.28 0.04 30.00 9.45

Max. 10.89 34.85 0.70 50.00 14.26

Food Category Gelatin, pudding Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 11.41 6.13 0.10 9.31 27.99

Max. 17.06 7.40 0.10 12.22 33.67

Synthesis: Prepared from vanillin by methylation of vanillin with dimethylsuflate under mildly alkaline conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: Sweet, creamy and vanilla-like. Natural occurrence: Reported among the constituents of the essential oils of Cymbopogon javanensis and Eryngium poterium. Also reported found in raspberry, ginger, peppermint oil, bourbon vanilla and mastic gum oil.

VERBENOL Synonyms: Bicyclo[3.1.1]hept-2-en-2-ol, 4,6,6-trimethyl-; 4-Hydroxy-2,6,6-timethylbicyclo-(3.1.1)hept-2-ene; 2-Pinen-4-ol; Berbenol; 2-Pinen-4-ol (8CI); 4,6,6-Trimethylbicyclo(3.1.1)hept-3-en-2-ol; Verbenol; (+)-Verbenol; d-Verbenol CAS No.: CoE No.:

473-67-6 n/a

EEC No.: EINECS No.:

n/a 207-470-8

FEMA No.: JECFA No.:

3594 n/a

NAS No.:

3594

Description: Verbenol has a fresh pine, ozone odor. Consumption: Annual: <1.00 lb Individual: 0.00000001 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.293 mg IOFI: n/a Empirical Formula/MW: C10H16O/152.24 Specifications: (Burdock, 1997) Boiling point Melting point

cis-isomer, 90°C at 10 mmHg; trans-isomer, 22.5°C cis-isomer, 72°C

Refractive index

trans-isomer, 1.4903 at 25°

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

Usual 1.00

Max. 1.00

Food Category Nonalcoholic beverages

Usual 1.00

Max. 1.00

(Part 1 of 2)

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

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Soft candy

Usual 1.00

Max. 1.00

(Part 2 of 2) Synthesis: Prepared from levo-α-pinene (also written (l)- or (-)-α-pinene). The corresponding dextro-isomer ((d)- or (+)-α-pinene) is not suitable. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in spearmint oil, Scotch spearmint oil, juniper berry, juniper berry (alcoholic extract), myrtle berry, mango, angelica root oil and mastic gum fruit and leaf oil.

VERONICA Botanical name: Veronica officinalis L. Botanical family: Scrophulariaceae Other names: Speedwell Foreign names: Veronique (Fr.), Echter Ehrenpreis (Ger.), Veronica Macho (Sp.), Veronica (It.) CAS No.: CoE No.:

977000-83-1 n/a

EEC No.: EINECS No.:

478 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6163

Description: Perennial herb that commonly grows in the fields, thickets and roadsides throughout Europe, Caucasus, Azores and North America. The plant has opposite, obovate-elliptical or wedge-oblong leaves with dentate lip and blue, pinkish, purple-streaked flowers clustered in dense, panicled racemes supported by a rigid peduncle. The fruits consist of obovate-triangular, two-celled capsules with flat, ovate seeds. The only part used is the flowering tops. The leaves and tops have a faint odor and a slightly bitter and aromatic taste. Derivatives: Infusion (6%), tincture, fluid extract, ground powder and decoction. Consumption: Annual: <1.00 lb Individual: 0.001359 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents include glucoside, resins, tannins, mannitol, organic acids, bitter principles, a saponin and minute amounts of essential oil. Aroma threshold values: n/a Taste threshold values: n/a

VERVAIN, EUROPEAN Botanical name: Verbena officinalis L. Botanical family: Verbenaceae Other names: Vervain; Herb of Grace; Herbe Sacree; Herba veneris

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Foreign names: Verveine officinale (Fr.), Eigenkraut (Ger.), Yerba sacra (Sp.), Verbena (It.) CAS No.: CoE No.:

977000-41-1 n/a

EEC No.: EINECS No.:

476 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6362

Description: Herbaceous plant commonly growing in central and southern Europe and also widespread in other continents. The plant should not be confused with Lippia cittiodora Kunth, native to Chile and now acclimated around the Mediterranean basin, from which verbena oil is prepared. V. officinalis grows to 40 cm (16 in.) in height; it has spindle-shaped roots, opposite, coarsely serrate, irregularly crenate leaves and very small purplish flowers clustering in terminal panicled spikes. L. cittiodora, on the other hand, is a woody shrub, usually growing more than 1 m (39 in.) high. It has opposite, lanceolate leaves grouped in threes or fours. The leaves exhibit glandulose ciliate edges; the flowers are externally white and internally purplish-blue. While verbena essential oil finds use in perfumery and in flavors, V. officinalis L. essential oil is not produced because of the very low oil content in the plant. Derivatives: Infusion, fluid extracts, dried comminuted herb Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Vervain is reported to contain artemetin, aucubin, citral, cornin, dihydrocarnin, geraniol, limonene, lupeol, β-sitosterol, ursolic acid, verbacoside, verbenalin and unidentified terpenes. Chemical investigations of petroleum ether and chloroform extracts of V. officinalis L. led to the isolation of β-sitosterol, ursolic acid, oleanolic acid, 3-epiursolic acid, 3-epioleanolic acid and minor triterpenoids of derivatives of ursolic acid and oleanolic acids. Methanol extract yielded two iridoid glucosides, verbenalin and hastatoside, a phenylpropanoid glycoside, verbascoside and β-sitosterol-D-glucoside.1 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: Sweet, lemon, citrus, spice, waxy with a hay-like nuance.

VETIVER Botanical name: Vetiveria zizanioides Stapf. Botanical family: Graminae Foreign names: Vetiver (Fr.), Vetiver (Ger.), Vetiver (Sp.), Vetiver (It.) CAS No.: CoE No.:

977059-70-3 n/a

EEC No.: EINECS No.:

479 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6165

Description: Herbaceous plant having thin rhizomes and rootlets; it grows wild or cultivated in various tropical countries – southern India, Indonesia, Ceylon, Philippines, East Africa and Central America. The fibers of the grass are woven into fragrant matting with an aromatic balsamic odor. The largest and industrially most important cultivations of vetiver are found in Reunion Island, Java, Haiti and southern India. The parts used are the rhizomes and rootlets. Vetiver has a sweet, heavy, rich, woody, earthy odor and an asparagus, green-pea flavor.

1 Deepak and Handa. Phytother. Res. 14, 463, 2000.

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Derivatives: Vetiver acetate, vetiver alcohol aroma. Vetiver acetate is prepared by acetylation of the isolated vetiverol or by direct acetylation of vetiver oil. The low-boiling fraction of the distilled vetiver oil can be extracted separately with low-proof alcohol to yield an alcohol aroma exhibiting a characteristic asparagus, green-pea flavor. Consumption: Annual: <1.00 lb Individual: 0.0006578 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Khusimol, sesquiterpene alcohol isolated from the root of V. zizanioides was found to competitively inhibit the binding of vasopressin to rat liver V1a receptors.1 Aroma threshold values: n/a Taste threshold values: n/a

Vetiver Oil Other names: Java vetiver oil; Oil of vetiver; Oils, vetiver; vetivert oil; Vetiver oil distilled CAS No.: CoE No.:

8016-96-4 n/a

EEC No.: EINECS No.:

479 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6166

Description: Vetiver oil is obtained by steam distillation of washed and sun-dried rootlets and rhizomes in approximately 1.0 to 1.5% yields. The oil has a characteristic sweet, earthy, woody odor that varies somewhat, depending on the source. Consumption: Annual: 13.33 lb Individual: 0.00001129 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Vetiver JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value

38 min 2-35 Haiti vetiver: + 20° to + 40°; BourOptical rotation bon vetiver: + 14° to + 30°; Java vetiver: + 17° to + 46°; Indian at 20°C vetiver: + 10° to + 25°

Refractive index 1.515-1.5301 at 20°C Specific gravity 0.983-1.022 at 20°/20°C Solubility

1:3 in 80% ethanol

Physical-chemical characteristics: The oil is a viscous, light-brown to dark-brown liquid. Essential oil composition: The main constituents include vetiverol (a mixture of sesquiterpene alcohols), vetiverone (sesquiterpene ketone mixture), vetiveryl esters and palmitic and benzoic acids. Reported uses: Vetiver oil is used extensively in perfumery for its characteristic note and fixative properties. Vetiver alcohol aroma finds limited use in flavoring foods, mainly to reinforce the flavor of asparagus. Aroma threshold values: n/a 1 Rao et al. J. Nat. Prod. 57, 1329, 1994.

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Taste threshold values: n/a

o-VINYLANISOLE Synonyms: Benzene, 1-ethenyl-2-methoxy- (9CI); 1-Ethenyl-2-methoxybenzene; 1-Methoxy-2-vinylbenzene; o-Vinylanisole CAS No.: CoE No.:

612-15-7 n/a

EEC No.: EINECS No.:

n/a 210-294-4

FEMA No.: JECFA No.:

3248* n/a

*Note: Removed from FEMA GRAS list, #13, 1984. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW:

NAS No.:

n/a

Individual: n/a

IOFI: n/a

C9H10O/134.17 Specifications: n/a Reported uses: Removed from GRAS list. Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Origanum vulgare.

p-VINYLPHENOL Synonyms: 4-Hydroxystyrene; Phenol, 4-ethenyl-; 4-Ethenylphenol; p-Hydroxystyrene; Phenol, 4-ethenyl- (9CI); Phenol, p-vinyl-; p-Vinylphenol; 4-Vinylphenol CAS No.: CoE No.:

2628-17-3 n/a

EEC No.: EINECS No.:

n/a 220-103-6

FEMA No.: JECFA No.:

Description: p-Vinylphenol has a vanilla extract odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.567 mg Empirical Formula/MW: C8H8O/120.15

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3739 711

NAS No.:

n/a

Individual: n/a

IOFI: n/a

Specifications: (JECFA, 1997) Appearance White solid

Melting point

Assay

Solubility

99%

68°C Soluble in water; slightly soluble in fat; moderately soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Gelatin, pudding Gravies

Usual 0.20 2.00 5.00 1.00 1.00 1.00 2.00

Max. 0.50 5.00 10.00 2.00 2.50 2.00 5.00

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Nut products Sweet sauce

Usual 1.00 1.00 2.00 0.50 1.00 1.00

Max. 2.00 3.00 5.00 1.50 2.00 2.50

Synthesis: n/a Aroma threshold values: Detection: 10 to 85 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, cooked asparagus, dried bonito fish, cloudberries, cooked corn, roasted peanuts, rice bran, sandalwood, wild strawberries, vetiver oil, cooked apple, black currant, red wine, white wine, rose wine, coffee, green tea cognac, tomato, partially fermented tea, microbial fermented tea, heated soybean, coriander seeds, beer, cognac, peanut butter, soybean, beans, mushrooms, starfruit, tamarind, mango, rice, sweet corn, corn oil, malt, wort, rosemary and bourbon vanilla.

VIOLET (SWISS) Botanical name: Viola odorata L. – sweet violet; V. calcarata L. – Swiss violet; Botanical family: Violaceae Other names: Marsh blue violet; Wild okra Foreign names: Violette odorrante (Fr.), Veilchen (Ger.), Violeta odorosa (Sp.), Violetta, Viola Mammola (It.) CAS No.: CoE No.:

977089-10-3 482

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6363

Description: The sweet violet is an evergreen perennial woodland plant growing about 10 cm tall and forming a carpet of growth that makes a good weed-excluding ground cover. The plant is native to Europe; it grows wild or cultivated in Asia and North America. It has short oblique roots, procumbent stoloniferous stalks, ovate leaves, highly scented violet flowers (March to April) and round capsules. The parts used are the flowers and leaves; the roots are used only for the preparation of galenic products. Violet has a pleasant, delicate floral odor (reminiscent of violet on dilution) and a slightly bitter taste. Derivatives: Infusion (5%), fluid extract, tincture (20% in 60% ethanol), concrete and absolute. The concrete is prepared by petroleum ether extraction of flowers or leaves. The absolute essences are obtained by alcohol washing of the concrete. The concrete and absolute from flowers have almost disappeared from the market because they are not economical. The essence from leaves finds use mainly in perfumery. An oil of experimental production only has been distilled from the concrete. Consumption: Annual: <1.00 lb Individual: < 1.00 mg/kg/day Regulatory Status:

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CoE: For V. odorata L.: Flowers: category 1 (no restriction on use). Leaves: category 5 (additional toxicological and/or chemical information is required) FDA: For V. odorata: Flowers and Leaves: 21 CFR 182.20, 582.20; For V. calcarato L.: Leaves: 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The root contains starch, yellow coloring matter, gum, traces of volatile oil, etc. The flowers contain a blue coloring matter, turning green with alkalies. The flower extract contains (2E,6Z)-nonadienal, (2E,6Z)-nonadienol, hexanol, heptanol, octadienol, benzyl alcohol, eugenol, 2-decanone, isoborneol, zingiberene, β-curcumene, dihydro-α-ionone, dihydro-β-ionene, α-ionone, β-ionone, vanillin and vitamin C. Leaf extract contains (2E,6Z)nonadienal, (2E,6Z)-nonadienol, hexanol, 2-octenol, benzyl alcohol an octenol, a hexenol, (Z)-4-methyl-2-hexenol, 4-isopropyl-2-pentenol and eugenol. Aroma threshold values: n/a Taste threshold values: n/a

Violet Leaves Absolute (V. odorata) Other names: Oils, violet; Sweet violet; Violet absolute; Violet leaf absolute; Violet leaf oil; Violet leaves absolute; Violet leaves absolute, decolorized CAS No.: CoE No.:

8024-08-6 482

EEC No.: EINECS No.:

482 n/a

FEMA No.: JECFA No.:

3110 n/a

NAS No.:

3110

Description: Violet leaf absolute is produced by petroleum extraction of the freshly harvested leaves. Further alcohol washing, chilling and filtration of the alcohol extracts and subsequent evaporation in a vacuum results in the absolute. The absolute has a very powerful and characteristic odor. Also see above, violet sweet. Consumption: Annual: 156.67 lb Individual: 0.0001327 mg/kg/day Regulatory Status: CoE: Use levels in ppm: baked goods 16.64; frozen dairy 7.42; soft candy 6.68; gelatin, puddings 6.80; nonalcoholic beverages 2.58; alcoholic beverages 0.84; hard candy 2.67; chewing gum 7.50 FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.203 mg IOFI: Natural Physical-chemical characteristics: The absolute is a viscous liquid, intensly dark green. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.58 12.84 7.50 5.26

Max. 0.84 16.64 7.50 7.42

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 5.26 0.78 1.43 5.08

Max. 6.80 2.67 2.58 6.68

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Green, melon, floral, fresh, waxy, grassy and leafy.

©2002 CRC Press LLC

VITAMIN B1 Synonyms: 3-(4'-Amino-2'-methyl-5'-pyrimidyl methyl)-5-(2-hydroxyethyl)-4-methyl thiazolium chloride; Thiamine chloride; Aneurin and many other trade names; Aneurine hydrochloride; 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methylthiazolium chloride, monohydrochloride; Thiamin dichloride; Thiaminal; Thiamine chloride; Thiamine, chloride, hydrochloride; Thiamine HCl; Thiamine hydrochloride; Thiamine, monohydrochloride (8CI); Thiaminium chloride; Thiaminium chloride hydrochloride; Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methylchloride, monohydrochloride (9CI); Thiazolium, 3-((4-amino-2-methyl-5-pyrimidinyl)methyl)-5-(2-hydroxyethyl)-4-methyl-, chloride, monohydrochloride; Trophite; USAF CB-20; Vetalin S; Vinothiam; Vitamin B hydrochloride; Vitamin B(sub 1) hydrochloride; Vitamin B(sup1); Vitamin B1 CAS No.: CoE No.:

67-03-8 n/a

EEC No.: EINECS No.:

4226 200-641-8

FEMA No.: JECFA No.:

3322 n/a

NAS No.:

3322

Description: Vitamin B1 has an odor slightly reminiscent of thiazole and a bitter taste. When exposed to air, the vitamin rapidly absorbs about 4% of water. Consumption: Annual: 149,500.00 lb Individual: 0.1266 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.5875 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 8.615 mg IOFI: Nature Identical Empirical Formula/MW: C12H17ClN4OS . HCl/337.28 Specifications: (FCC, 1996) Small, white to yellow-white crystals, or crystalline powder Not less than 98% and not Assay more than 102% of C12H17ClN4OS . HCl Color of solution Passes test Appearance

Heavy metals

Not more than 10 mg/kg

Melting point

248°C with some decomposition

Nitrate

Passes test

pH of a 1 in 100 solution

Between 2.7 and 3.4

Residue on ignition Not more than 0.2% One gram dissolves in about 1 ml of water and in about 100 ml of alcohol; Solubility soluble in glycerin; insoluble in ether Water

Not more than 5%

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiment, relish

Usual 50.00 50.00

Max. 50.00 50.00

Food Category Milk products Nonalcoholic beverages

Synthesis: By linking the preformed thiazole and pyrimidine ring system.

©2002 CRC Press LLC

Usual 50.00 50.00

Max. 50.00 50.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Rice husks are reportedly the principal source of vitamin B1; in variable amounts it is a constituent of yeast, milk, green leaves, roots and tubers; it is also present in high concentration in seeds, and in lesser amount in different animal organs and muscles.

WALNUT Botanical name: Juglans regia L. and other Juglans species Botanical family: Juglandaceae Foreign names: Noyer commun (Fr.), Walnuss (Ger.), Nogal (Sp.), Noce (It.) Description: Majestic tree up to 30 m (98 ft) in height, branched, with large, alternate pinnatifid leaves and staminiferious and pistilliferous flowers (April to June). The fruits have a fibrous mesocarp, woody endocarp and fleshy, oily seeds edible when ripe (September). The parts used are the leaves, husks and edible seeds. Walnut has a biter-tonic flavor and a warm, sweet odor. Derivatives: The derivatives from leaves are decoction (5%), fluid extract, tincture (20% in 20% ethanol) and soft aqueous extract. The derivatives from husks are fluid extract and petroleum ether fluid extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 164.110 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The total oil content of walnut ranged from 62.6 to 70.3%, while the crude protein ranged from 13.6 to 18.1%. Dietary fiber ranged from 4.2 to 5.2%, while the starch content made up no more than 2.8% of the remaining portion of the kernel. The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a high quality protein.1 The immature fruit is one of the richest sources of ascorbic acid. The leaves, also rich in ascorbic acid (almost 1% of the weight), are rich in carotene (ca. 0.3% wet weight). Juglone is the active compound in the leaves; also quercetin, cyanadin, kaempferol, caffeic acid and traces of p-coumaric acid, hyperin (0.2%), quercitrin, kaempferol-3-arabinoside, quercetin-3-arabinoside. The seed oil contains 3 to 7% palmitic, 0.5 to 3% stearic, 9 to 30% oleic, 57 to 76% linoleic and 2 to 16% linolenic acids. Aroma threshold values: n/a Taste threshold values: n/a

Walnut Hull Extract CAS No.: CoE No.:

977014-38-2 n/a

EEC No.: EINECS No.:

Description: See above, Walnut. Consumption: Annual: 5433.33 lb Regulatory Status: CoE: n/a 1 Savage. Plant Foods Hum. Nutr. 56, 75, 2001.

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248 n/a

FEMA No.: JECFA No.:

3111 n/a

NAS No.:

3111

Individual: 0.004604 mg/kg/day

FDA: 21 CFR 172.510 FDA (other): See above, Walnut. JECFA: n/a Trade association guidelines: FEMA PADI: 30.020 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy

Usual 80.91 72.79 346.40 73.72

Max. 80.91 94.20 346.40 96.13

IOFI: Natural

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 170.50 189.50 45.38 65.21 67.36 88.29

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

Walnut Leaves Extract CAS No.: CoE No.:

977091-98-7 n/a

EEC No.: 248 EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6168

Description: The essential oil is obtained by steam distillation of leaves with yields ranging between 0.012 and 0.029%; it is little known and seldom used. The oil is a yellow to greenish- brown liquid exhibiting a powerful, warm, sweet odor reminiscent of tea and labdanum. Consumption: Annual: 366.67 lb Individual: 0.0003107 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The main constituents of the leaf oil include juglone, α- and β-hydrojuglone, tannin, geraniol, cineol and methyl eugenol. Aroma threshold values: n/a Taste threshold values: n/a

WHORTLEBERRY Botanical name: Vaccinium myrtillus L. Botanical family: Ericaceae Other names: Arandano; Black Whortles; Bleaberry; Blueberry; British Bilberry; Hurtleberry; Hurts; Whinberry; Whortle-berry; Vaccinium myrtillus Foreign names: Myrtille (Fr.), Heidelbeere, Blaubeere (Ger.), Arandano (Sp.), Mirtillo nero (It.) CAS No.: CoE No.:

n/a 469

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: A European species of blueberry. The shrub is approximately 40 to 60 cm (16 to 24 in.) high and grows wild in the mountain areas of Europe and Asia. The plant has erect, branched stems, long creeping rhizomes, alternate oval leaves, white-pinkish flowers and bluish globose berries. This variety should not be confused with V. vitio idaea, leaves of which are used for pharmaceutical purposes. The parts used are the berries and leaves. Whortleberry

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has a sweet, aromatic, sour, astringent flavor. Annual use in Europe is 13,000 kg. Fruits of other species, V. macrocarpon Ait. (cranberry) and V. uliginosum L. (Bog bilberry), are consumed as a foodstuff. Derivatives: The derivatives from the berries are f1uid extract, tincture (20% in 20% alcohol), concentrated (six- to eightfold) juice. The derivatives from the leaves are infusion (3%), dried aqueous extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Fruits: category 1 (no restriction on use). Fruits are used in the preparation of jellies and marmalades, dairy products or consumed as is. Derivatives are used for medical purposes. Leaves: category 5 (additional toxicological and/or chemical information is required). Leaves are used in beverages (3 g/L). FDA: 21 CFR 150.160 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Whortleberry fruit contains flavonoids (including quercitrin, rutin, myrtillin, isoquercitrin, anthocyan pigments), ursolic acid, coumaric acid, tannins (7%), volatile alcohols, terpene hydrocarbons and carbonyl compounds (CoE, 2000). The leaves contain flavonoids (including quercetin, quercitrin, rutin, myrtillin, isoquercitrin, anthocyan pigments), vaccinin and neomyrtillin, phenol glucosides, tannins, triterpenoids and alkaloids (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

WINTERGREEN Botanical name: Gaultheria procumbens L. Botanical family: Ericaceae Other names: Boxberry; Checkerberry; Deerberry; Mountain tea; Canada tea; Patridgeberry Foreign names: Gaultherie (Fr.), Wintergrün (Ger.), Gaulteria (Sp.), Gaulteria (It.) Description: Wintergreen is an evergreen shrub with slender, creeping stems, assurgent, flowering branches with toothed leaves clustered at the top, white, bell-shaped flowers blossoming July to August, followed by red berries (checkerberries). The plant grows extensively in the woods of Canada and the United States (Pennsylvania). The leaves are harvested between June and September. Wintergreen has an aromatic odor and flavor similar to methyl salicylate. Derivatives: Infusion and alcohol extract. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The leaves of wintergreen are reported to contain arbutin, caffeic acid, ericolin, ferulic acid, gaultherase, gaultheric acid, gaultherin, gentisinc acid, methyl salicylate

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(5445 to 7920 ppm) o-pyrocatachuic acid, p-coumaric acid, p-hydroxybenzoic acid, primverose, protocatachuic acid, syringic acid, tannic acid, tannin, tricontane and vallininc acid. Aroma threshold values: n/a Taste threshold values: n/a

Wintergreen Extract CAS No.: CoE No.:

977092-74-2 n/a

EEC No.: EINECS No.:

211 n/a

FEMA No.: JECFA No.:

Description: See above, Wintergreen. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): See above, Wintergreen. JECFA: n/a Trade association guidelines: FEMA PADI: 764.025 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual Max. 250.00 275.00 5000.00 7500.00 450.00 500.00

3112 n/a

NAS No.:

3112

Individual: < 1.00 mg/kg/day

IOFI: Natural

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual Max. 450.00 500.00 250.00 275.00 4000.00 5000.00

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

Wintergreen Oil Other names: Gaultheria oil; Oils, wintergreen CAS No.: CoE No.:

68917-75-9 EEC No.: n/a EINECS No.:

211 n/a

FEMA No.: JECFA No.:

3113 n/a

NAS No.:

3113

Description: Wintergreen essential oil is water-steam distilled from leaves charged into the still and allowed to macerate for several hours to hydrolyze the gaultherin glucoside (methyl salicylate + glucose). Distillation lasts from 5 to 6 hours and yields approximately 0.7% essential oil. The oil is often adulterated by intentionally codistilling sweet birth (Betula lenta) bark. FCC (1996) has described Wintergreen oil as obtained from the leaves of G. procumbens and bark of B. lenta. The oil has a strong, sweet, aromatic odor reminiscent of methyl salicylate, its main constituent. Consumption: Annual: 2733.33 lb Individual: 0.002316 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 42.238 mg IOFI: Natural Specifications: (FCC, 1996) Acid value

Not more than 1.0

Refractive index

Between 1.535 and 1.538 at 20°

(Part 1 of 2)

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Specifications: (FCC, 1996) (Continued) Angular rotation

Assay Heavy metals (as Pb)

Slightly levorotatory, exhibiting a rotation of not more than –1.5° Not less than 98.0% and not more than 100.5% of methyl salicylate (C8H8O3) Passes test

Solubility in alcohol

Passes test

Specific gravity

Between 1.176 and 1.182

(Part 2 of 2) Physical-chemical characteristics: Wintergreen oil is a colorless, yellowish or reddish liquid. It boils with decomposition between 219 to 224°C. It is soluble in alcohol and in glacial acetic acid, and it is very slightly soluble in water. Essential oil composition: The oil contains approximately 98% methyl salicylate. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual Max. 49.19 84.53 249.80 307.10 1550.00 3006.00 58.81 184.30

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual Max. 9.88 19.25 584.80 584.80 27.64 108.20 193.90 405.40

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

WOODRUFF, SWEET Botanical name: Asperula odorata L. Botanical family: Rubiaceae Other names: Woodruff; Sweet woodruff: Master of the wood; Woodward; European woodruff Foreign names: Asperule odorante (Fr.), Waldmeister (Ger.), Asperula (Sp.), Asperula (It.) CAS No.: CoE No.:

977070-09-9 n/a

EEC No.: EINECS No.:

77 n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6364

Description: Woodruff sweet is a small, slightly sweet-scented perennial herb widespread throughout Europe and the Near East. It has very thin creeping rhizomes, both fertile and sterile stalks, and spear-like oblong leaves arranged about the central axis of the stalk (verticil) as spokes on a wheel. The verticils are spaced along the length of the stalk. The plant has terminal flowers (usually three) with white petals and blooms from June to July. The dried herb is commercially available throughout Europe. The whole plant is used. Sweet Woodruff has a heavy, sweet, tobacco-like flavor and odor. The plant does not yield an essential oil upon steam distillation. While the fresh plant is nearly odorless, it exhibits a coumarin-like fragrance when dried. Derivatives: Tincture (10% in 65% ethanol), infusion (5%); absolutes and concretes are rarely seen as articles of commerce. Consumption: Annual: 50.00 lb Individual: 0.00004237 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

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Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The agreeable odor of Sweet Woodruff is due to coumarin. The plant also contains citric, malic and rubichloric acids, together with some tannic acid. Coumarin is present in glycosidic form, which is freed by the enzymatic action during the drying process. The other minor components include asperuloside (0.05%) and monoterpein.1 Aroma threshold values: n/a Taste threshold values: n/a

2,5-XYLENOL Synonyms: 2,5-Dimethylpheno, 1-hydroxy-2,5-dimethylbenzene; Phenol, 2,5-dimethyl-; 1,4-Dimethyl-2-hydroxybenzene; 2,5-Dimethylphenol; 3,6-Dimethylphenol; 2,5-Dmp; 1-Hydroxy-2,5-dimethylbenzene; 6-Methyl-m-cresol; Phenol, 2,5-dimethyl- (9CI); p-Xylenol; 1,2,5-Xylenol; 2,5-Xylenol (8CI); 3,6-Xylenol CAS No.: CoE No.:

95-87-4 n/a

EEC No.: EINECS No.:

537 202-461-5

FEMA No.: JECFA No.:

3595 706

NAS No.:

3595

Description: 2,5-Xylenol has a creosote, sweet, medicinal taste. Consumption: Annual: <1.00 lb Individual: 0.00000061 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.519 mg IOFI: n/a Empirical Formula/MW: C8H10O/122.17 Specifications: (JECFA, 2000) Appearance

Colorless crystalline solid; colorless needles

Melting point 70°C

Assay

99%

Solubility

Boiling point

211-212°C

Slightly soluble to soluble in water; soluble in fat; moderately soluble in alcohol

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

Usual 2.00 1.00 1.00 1.00

Max. 4.00 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a

1 Sticher. Pharm. Acta Helv. 46, 121, 1971.

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Food Category Nut products Seasonings, flavors Soups

Usual 1.00 1.00 1.00

Max. 2.00 2.00 2.00

Natural occurrence: Reported found in coffee, smoked fatty fish, processed lean fish, malt whiskey, Scotch blended whiskey, katsuobushi (dried bonito) and kumazasa (Sasa albo-marginata).

2,6-XYLENOL Synonyms: 2,6-Dimethylphenol; 1-Hydroxy-2,6-dimethylbenzene; Phenol, 2,6-dimethyl(9CI); Xylenol 235; 2,6-Xylenol (8CI) CAS No.: CoE No.:

576-26-1 n/a

EEC No.: EINECS No.:

n/a 209-400-1

FEMA No.: JECFA No.:

3249 707

NAS No.:

3249

Description: 2,6-Xylenol has a medicinal, phenolic taste. Consumption: Annual: 6.67 lb Individual: 0.00000564 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 177.2460 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.733 mg IOFI: Nature Identical Empirical Formula/MW: C8H10O/122.10 Specifications: (JECFA, 2000) Appearance Assay Boiling point

Colorless crystalline solid 99% 212°C

Melting point Solubility

45-49°C Very soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiment, relish Frozen dairy Gelatin, pudding

Usual 2.28 0.10 4.00 4.00

Max. 3.01 1.00 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 2.00 4.50

Max. 0.02 2.00 8.00

Synthesis: From coal tar oil or coal hydrogenation. Aroma threshold values: Detection: 400 ppb Taste threshold values: n/a Natural occurrence: Reported found in smoked fatty fish, boiled and cooked cured pork, rum, malt whiskey, Japanese whiskey, coffee, katsuobushi (dried bonito) and lamb’s lettuce (Valerianella locusta).

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3,4-XYLENOL Synonyms: 1-Hydroxy-3,4-dimethylbenzene; Phenol, 3,4-dimethyl-; 3,4-Dimethylphenol; 4,5-Dimethylphenol; 1-Hydroxy-3,4-dimethylbenzene; 4-Hydroxy-1,2-dimethylbenzene; Phenol, 3,4-dimethyl- (9CI); 1,3,4-Xylenol; 3,4-Xylenol (8CI) CAS No.: CoE No.:

95-65-8 n/a

EEC No.: EINECS No.:

n/a 202-439-5

FEMA No.: JECFA No.:

3596 708

NAS No.:

3596

Description: 3,4-Xylenol has a flat dry odor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 0.519 mg IOFI: n/a Empirical Formula/MW: C8H10O/122.17 Specifications: (JECFA, 2000) Appearance

Colorless crystalline solid

Assay

98%

Boiling point

225°C

Melting point 62-68°C Slightly soluble in water; soluble in Solubility fat; moderately soluble in alcohol

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

Usual 2.00 1.00 1.00 1.00

Max. 4.00 2.00 2.00 2.00

Food Category Nut products Seasonings, flavors Soups

Usual 1.00 1.00 1.00

Max. 2.00 2.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 1.2 ppm. Taste threshold values: n/a Natural occurrence: Reported found in coffee, tomato, Parmesan and Romano cheese, smoked fatty fish, white wine, katsuobushi (dried bonito) and wood vinegar. D-XYLOSE

Synonyms: 2,3,5-Tetrahydroxypentanal; Wood sugar; Xylo-pfan; Xylose; Xylose, D- (8CI); Xylose, pure; (+)-Xylose; D-Xylose (9CI); (D)-Xylose CAS No.: CoE No.:

58-86-6 n/a

EEC No.: EINECS No.:

n/a 200-400-7

FEMA No.: JECFA No.:

3606 n/a

NAS No.:

3606

Description: D-Xylose is nearly odorless and has a smoky flavor. Consumption: Annual: 9450.00 lb Individual: 0.008008 mg/kg/day

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Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.317 mg Empirical Formula/MW:

IOFI: n/a

C5H12O5/152.15 Specifications: (Burdock, 1997) Appearance Assay

White to off-white powder 99.3%; 0.5% moisture; 0.05% organic acids as citric

Melting point Solubility

143°C Soluble in water; insoluble in fats

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

Usual 30.00 64.00

Max. 40.00 85.00

Food Category Seasonings, flavors Snack foods

Usual 20.00 50.00

Max. 40.00 60.00

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

YARROW HERB Botanical name: Achillea millefolium L. Botanical family: Compositae Other names: Milfoil; Achillea; Green arrow; Wound wort Foreign names: Mille-feuilles (Fr.), Gemein Schafgarbe (Ger.), Abrofia (Sp.), Achillea millefoglie (It.) CAS No.: CoE No.:

977000-16-0 12

EEC No.: EINECS No.:

12 n/a

FEMA No.: JECFA No.:

3117 n/a

NAS No.:

3117

Description: Approximately 80 species of daisy plants native to the north temperate zone are called Yarrow. A. millefolium L. is a perennial herb having stalks 20 to 80 cm (8 to 31 in.) tall with branched rhizomes and soft alternate leaves. The leaves are deep green, while the flowers vary from white to pink in terminal corymbs about 3 to 6 mm long and 1.5 to 3 mm wide. The plant blooms from June to September. The parts used are the leaves and flowering tops. Yarrow leaves, flowers and their derivatives have an astringent, bitter-tonic flavor. Essential oil is obtained in approximately 0.2% yields by steam distillation of the fresh plant (preferably the flowers). Derivatives: Essential oil, fluid extract, soft extract, tincture (10% in 65 to 70% alcohol), infusion (5%) and decoction (8%) Consumption: Annual: <1.00 lb Individual: 0.00000877 mg/kg/day Regulatory Status:

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CoE: Herb, flowers, essential oil and other preparations: category 4 (with limits on camphor, eucalyptol and thujone). Use levels in ppm for Yarrow herb: nonalcoholic beverages 29; alcoholic beverages 5 to 40 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: Evaluation of thujone: No ADI Trade association guidelines: FEMA PADI: 0.163 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation

–1° to –3°

Specific gravity

0.900-0.927 at 15°C

Note: The above specifications are for Yarrow oil. Physical-chemical characteristics: The oil exhibits an intense blue color together with an aromatic camphor-like odor. Composition: The plant is reported to contain achilleic acid (identical to aconitic acid), alkanes, alkaloids (achilleine betonicine stachydrine), apigenin (an antispasmodic agent), biso-thujone, betaine, earthly ash (consisting of nitrates, phosphates and chlorides of potash and line), fatty acids (linoleic, oleic, palmatic), lactones, potassium and calcium salts, rutin, salicylic acid, saponins, sterols β-sitosterol, succinic acid, trigonelline, volatile oils (azulene, camphor, cineol, sabinene, pinene). More than 80 chemicals have been identified in the essential oil from Yarrow. These components include l-α pinene, d-α-pinene, l-limonene, l-borneol, camphor, bornyl acetate, cineol, caryophyllene, azulene and various acids (formic, acetic, valeric, salicylic). Sesquiterpenic compounds such as β-bisabolene, α-bisabolol and δcadinene were detected in substantial amounts by solidphase micro extraction procedures in contrast to the steam-distilled samples.1 CoE (2000) has also described at length the components detected in fresh plant oil, dried plant oil, flower oil and leaf oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 5.00

Max. 5.00

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

YERBA SANTA Botanical name: Eriodictyon californicum (Hook. & Arn.) Torr. Botanical family: Hydrophyllaceae Other names: Bear’s weed; Mountain balm; Eriodictyon Foreign names: Herbe sainte (Fr.), Eriodicton (Ger.), Eriodicto (Sp.), Erba santa (It.) Description: Yerba Santa is an evergreen herbaceous plant growing mainly in California, Mexico and Brazil. It is an erect, much-branched, native evergreen shrub from 0.6 to 2.4 m (2 to 8 ft) in height. The branches are glutinous or resinous; lanceolate leaves are glutinous on top. The flowers are white to lavender. The root system is shallow, with multibranching rhizomes. Most of the main roots are confined to the top 3 in. (7.6 cm) of soil. The fruit is a small capsule, 2 to 3 mm (0.08 to 0.12 in.) long, containing two to eight small seeds. The only part used is the leaves. Yerba santa has a tonic, aromatic odor. Taste, balsamic and sweetish, afterwards acrid, but not bitter, recalls Dulcamara and creates a flow of saliva. Derivatives: Fluid extract, tincture (20%) prepared from the fluid extract and syrup 1 Rohloff et al. J. Agric. Food Chem. 48, 6205, 2000.

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Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Yerba Santa Fluid Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Yerba Santa is reported to contain flavone derivatives, eriodictyol, eriodictyonone, tannins, resin and a small amount of volatile oil (Burdock, 1997). The chief constituents are five phenolic bodies, eriodictyol, homoeriodictyol, chrysocriol, zanthoeridol and eridonel. Other constituents include free formic and other acids, glycerides of fatty acids, a yellow volatile oil, a phytosterol, a quantity of resin and some glucose. Activity-based fractionation of E. californicum resulted in the isolation of 12 flavonoids. One was identified as a new flavanone, 3'-methyl-4'-isobutyryleriodictoyol, on the basis of spectroscopic analysis and alkaline hydrolysis. The seven other active flavanones were identified as eriodictyol, homoeriodictyol, 5,4'-dihydroxy-6,7-dimethoxyflavanone, pinocembrin, sakuranetin, 5,7,4'-trihydroxy-6,3'-dimethoxy-flavanone and naringenin 4'-methyl ether. Four active flavones were also isolated: cirsimaritin, chrysoeriol, hispidulin and chrysin.1 Aroma threshold values: n/a Taste threshold values: n/a

Yerba Santa Fluid Extract CAS No.: CoE No.:

977092-73-1 n/a

EEC No.: EINECS No.:

182 n/a

FEMA No.: JECFA No.:

3118 n/a

NAS No.:

3118

Description: Alcohol is the best agent for the fluid extract of the dried plant. Also see above, Yerba Santa. Consumption: Annual: 1400.00 lb Individual: 0.001186 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See above, Yerba Santa JECFA: n/a Trade association guidelines: FEMA PADI: 38.947 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 34.46 250.00

Max. 87.43 500.00

Food Category Frozen dairy Nonalcoholic beverages

Usual Max. 50.00 200.00 21.87 62.24

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

YLANG-YLANG Botanical name: Cananga odorata Hook f. & Thoms. Forma genina (F. genuine) Botanical family: Annonaceae Foreign names: Ylang-ylang (Fr.), Ylang-ylang (Ger.), Ylang-ylang (Sp.), Ylang-ylang (It.) 1 Liu et al. J. Nat. Prod. 55, 357, 1992.

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Description: Large tree native to the Philippines, also widespread throughout the Pacific Islands, Madagascar, Reunion and Nossi-Be Islands; it grows wild or is extensively cultivated in the above-mentioned areas. The wild tree may reach up to 20 m (66 ft) in height. For ease of harvesting the cultivated plant is pruned at intervals to prevent harvesting the flowers; growth above 4 m (7 ft). The plant has large, hairy, green fruits changing to yellow when ripe. The only part used is the flowers. For a long time, cananga and ylang-ylang trees were considered identical species. A more accurate study classified the true cananga plant as the tree of Canangium odoratum Baill. f. macrophylla, whereas ylang-ylang was classified as Canangium odoratum Baill. f. genuine. Ylang-ylang has an intense, floral, sweet odor and a bitter, aromatic taste. Derivatives: Concrete and absolute. The concrete is obtained by extraction of flowers with petroleum ether or benzene in approximately 1% and 2.5 to 3.6% yields, respectively. It is usually a liquid with an intense floral, sweet odor. The absolute is obtained by alcoholic extraction of the concrete in approximately 80% yields. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Ylang-Ylang Oil FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

Ylang-Ylang Oil Other names: Cananga oil; Oils, ylang-ylang; Ylang-Ylang absolute; Ylang-ylang oil distillates. CAS No.: CoE No.:

8006-81-3 n/a

EEC No.: EINECS No.:

103 n/a

FEMA No.: JECFA No.:

3119 n/a

NAS No.:

3119

Description: The flowers are steam distilled a few hours after an early morning harvesting. Distillation may last up to 24 hours, yielding approximately 1% essential oil. The various fractions withdrawn have different commercial values and characteristics. Ylang-ylang is generally offered in what is known as fractions: Extra, 1st, 2nd and 3rd. Yet another oil offered is known as a complete. Ylang-ylang essential oil extract consists of the volatile oil steam distilled in the first few hours (Extra). The oil represents approximately 35 to 40% of the total distilled yield and is considered the most valuable product. Specifications for this oil are given below. This oil has a suave, floral odor. If exposed to light the oil loses its originally delicate and strong odor. Other grades of oil — first-, second- and third-quality are produced by continuing the steam distillation and withdrawing the various fractions by specific gravity. The oils have a floral odor. In addition to these oils a complete ylang-ylang is also produced which consists of the total volatile fractions obtained by steam distillation of the flowers. All these oils vary in their physical-chemical characteristics. For details of other quality oils refer to Burdock (1997). Consumption: Annual: 121.67 lb Individual: 0.0001031 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See above, Ylang-Ylang

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JECFA: n/a Trade association guidelines: FEMA PADI: 0.666 mg Specifications: (Burdock, 1997) Acid value 2.8 (max) Ester value 130-182 Optical rotation –25° to –40° ατ 20°Χ

IOFI: Natural

Refractive index Solubility

1.498-1.509 at 20°C 1:0.5 in 90% ethanol

Specific gravity

0.946-0.982 at 15°C

Physical-chemical characteristics: The color of the oils range from light amber to yellowbrown. The Extra exhibits the deepest color, probably because of phenolic substances. It should be noted that as the distillation proceeds, the specific gravity and the ester content of these fractions decrease, whereas the optical rotation and the refractive index increase. The Extra fraction exhibits the highest specific gravity and ester number, and the lowest optical rotation and refractive index, whereas the Third fraction has the lowest specific gravity and ester number and the highest optical rotation and refractive index. Thus, the quality of the various fractions can be simply determined from their physico-chemical properties. The Extra and First fractions possess the strongest and finest odor, because they contain the highest percentage of esters, ethers and phenols. The last fractions consist chiefly of sesquiterpenes and therefore have only little odor value. Essential oil composition: All qualities of the ylang-ylang oil contain the following components in varying ratios: d-α-pinene, l-linalool, geraniol, benzyl alcohol and esters, p-cresol, p-cresyl acetate, eugenol, methyl benzoate, methyl salicylate and several acids (formic, valeric, acetic, benzoic, salicyclic). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.99 3.03 12.04 2.92

Max. 2.91 5.03 58.81 4.89

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 1.03 1.05 0.98 3.00

Max. 3.00 1.38 2.85 4.98

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

YUCCA Botanical name: Yucca brevifolia Engelm. Botanical family: Agavaceae Other names: Joshua tree CAS No.: CoE No.:

977083-21-8 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3120 n/a

NAS No.:

3120

Description: Several species of Yucca are grouped under this name. Y. brevifolia Engelm is a genus of American plants, sometimes arborescent, having long, pointed, often rigid, fibrous-margined leaves on a woody caudex, and bearing a large particle of white blossoms (yucca cactus). Yucca tree has a branched trunk and becomes a tree of up to 15 m (50 ft) in height. Plants flower in early spring, but not every year. The pollination depends on the nocturnal yucca moths (Tegeticula). Consumption: Annual: 2766.67 lb Individual: 0.002344 mg/kg/day Regulatory Status:

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CoE: n/a FDA: 21 CFR 172.150 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.344 mg IOFI: Natural Composition: Saponin glycosides consisting of a steroid sapogenin and a sugar have been detected in the roots of yucca.1 Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 61.00

Max. 61.00

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

YUCCA, MOHAVE Botanical name: Yucca schidigera Roezl ex Ortigies (Y. mohakensis Sarg.) Botanical family: Agavaceae Description: Mohave yucca occurs from coastal southern California and northern Mexico eastward into northwestern Arizona and southern Nevada. As its name implies, this yucca is closely associated with Mohave Desert vegetation through much of its range. It is a common constituent of Joshua tree (Yucca brevifolia) woodlands and desert shrub communities. Mojave yucca can be arborescent or shrublike, with single or clumped erect stems. This highly variable, long-lived, slow-growing species is simple-stemmed or sparingly branched, with the first branches occurring a few feet off the ground. Mohave yucca generally grows from 9.2 to 14.8 ft (2.8 to 4.5 m) tall. It has linear to linear-lanceolate, yellow-green or bluegreen leaves that occur in clusters at the end of branches with small globose, white or creamcolored flowers. The stalk and roots are the parts used. Derivatives: Extract Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: See below, Yucca, Mohave Extract FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The saponins from yucca are the main medicinal agents in the plant. They have both a water-soluble and fat-soluble end and therefore act like soap. Five phenolic constituents have been identified in Y. schidigera bark; these included two known stilbenes, trans3,4',5-trihydroxystilbene (resveratrol) and trans-3,3',5,5'-tetrahydroxy-4'-methoxystilbene, as well as three novel compounds, yuccaols A, B and C.2 Aroma threshold values: n/a Taste threshold values: n/a

1 Dewidar et al. Planta Med. 19, 87, 1970. 2 Oleszek et al. J. Agric. Food Chem. 49, 747, 2001.

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Yucca, Mohave Extract CAS No.: CoE No.:

977083-20-7 n/a

EEC No.: EINECS No.:

n/a n/a

FEMA No.: JECFA No.:

3121 n/a

NAS No.:

3121

Description: The extract is a concentrated, purified extract of the Mohave Yucca plant, Yucca shidigera, spray dried onto maltodextrin at a 50% concentration of Yucca solids. The extract is tan to brown and can be diluted easily and quickly to any level in any formulation. It has a mildly sweet, somewhat caramel-like odor and is essentially tasteless. Also see above, Yucca Mohave. Consumption: Annual: 68,833.33 lb Individual: 0.05833 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 54.309 mg IOFI: Natural Specifications: Tan brown to free-flowing powder

Appearance

Clarity of 4% solution

Clear to slightly hazy

Absorbance of 4% 0.290 ± 0.085 solution at 520 nm

Foaming ability Approximately 1.8 g

Ash

Solubility

Less than 3%

Soluble in water and alcoholic beverages

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 522.2

Max. 618.4

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

ZEODARY Botanical name: Curcuma zedoaria Rosc. Botanical family: Zingiberaceae Other names: Wild ginger Foreign names: Zedoarie (Fr.), Zitwer (Ger.), Zedoario (Sp.), Zedoaria (It.) CAS No.: CoE No.:

977052-57-5 n/a

EEC No.: EINECS No.:

164 n/a

FEMA No.: JECFA No.:

3122 n/a

NAS No.:

3122

Description: Zeodary is a name for C. zedoaria herb and for the spice consisting of its dried and pulverized aromatic rhizome. C. zedoaria is a perennial herb native to India; it is cultivated for edible purposes (rhizomes, leaves). Zedoary grows in tropical and subtropical wet forest regions. The rhizome is large and tuberous with many branches. The leaf shoots are long and fragrant, reaching 1 m (3 ft) in height. The plant has thick, tuber-like rhizomes, sterile and flower-bearing branches, very large (edible) leaves, flowers with a white calyx and trigonous capsules containing arillate seeds. The part used is the rhizomes (commercially

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available in disks or long slices). Zeodary has a characteristic warm, camphoraceous odor and a warm, spicy, slightly bitter taste. The essential oil is obtained by the steam distillation of the rhizomes in approximately 1% yields. The oil is a viscous, dark-green to greenish-amber liquid with camphoraceous odor reminiscent of ginger. Derivatives: Extract Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.312 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Ester value Estr value (after acetylation) Optical rotation

0.3-2.4 16-22.4

Refractive index Solubility

1.5023-1.5088 at 20°C 1:0.5 to 2 in 80% ethanol

56-73.4

Specific gravity

0.982-1.012 at 15°C

+8° to +17° at 20°C

Note: The above specifications are for essential oil. Composition: The rhizomes contain starch granules (13%) not unlike those of ginger; a soft, pungent resin (3%); mucilage (9%); bitter extractive; and a camphoraceous, volatile oil which may be obtained by distilling with water. Partially purified polysaccharide fraction CZ-1-III from C. Zedoaria has been claimed to decreases tumor size of mouse and prevents chromosomal mutation.1 Bioassay-directed fractionation of an ethanol extract of C. zedoaria led to isolation of an active curcuminoid, identified as demethoxycurcumin. Curcumin and bisdemethoxycurcumin were also obtained. Three additional novel compounds, 3,7-dimethylindan-5-carboxylic acid, curcolonol and guaidiol, were also isolated from the ethanol extract.2 The main constituents of the essential include cineol, sesquiterpenes (~78%), d-α-pinene and camphor. Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 3.00

Max. 6.00

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

Zeodary Bark Extract CAS No.: CoE No.:

84961-49-9 EEC No.: n/a EINECS No.:

Description: See above, Zeodary. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a 1 Kim et al. Mol. Cells 10, 392, 2000. 2 Syu et al. J. Nat. Prod. 61, 1531, 1998.

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164 284-637-1

FEMA No.: JECFA No.:

3123 n/a

NAS No.:

3123

Individual: 0.0001464 mg/kg/day

FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 245.700 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 1800.00 2000.00

IOFI: Natural

Food Category Nonalcoholic beverage

Usual 1800.00

Max. 2000.00

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

ZINGERONE Synonyms: 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-(8CI)(9CI); Gingerone;4-Hydroxy-3-methoxybenzylacetone; 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one; 4-Hydroxy3-methoxy benzylacetone; 4-(4-Hydroxy-3-methoxyphenyl)-2-butanone; (4-Hydroxy-3methoxyphenyl)ethyl methyl ketone; 3-Methoxy-4-hydroxy-benzylacetone; 4-(3-Methoxy-4hydroxyphenyl)-2-butanone; (o)-Paradol; Vanillylacetone; Vanillyl acetone; Zingerone CAS No.: CoE No.:

122-48-5 139

EEC No.: EINECS No.:

139 204-548-3

FEMA No.: JECFA No.:

3124 730

NAS No.:

3124

Description: Zingerone has a strong, pungent odor reminiscent of ginger. It has a sharp taste, similar to ginger. Consumption: Annual: 1183.33 lb Individual: 0.001002 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (2000) Trade association guidelines: FEMA PADI: 2.837 mg IOFI: Nature Identical Empirical Formula/MW: C11H14O3/194.23 Specifications: (FCC, 1996) Appearance Assay Boiling point

Yellow to yellow-brown liquid 95.0% (min) of C11H14O3 290°C

Refractive index 1.538-1.545 Specific gravity 1.136-1.140

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

Usual 5.04 7.02 0.40 3.95 8.12

Max. 10.08 19.27 4.00 14.21 16.22

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 60.00 15.00 1.16 18.55

Max. 60.00 28.81 4.99 36.93

Synthesis: By condensation of vanillin with acetone followed by hydrogenation. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 80 ppm: spicy with a biting, lingering heat.

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Natural occurrence: Reported found in the essential oil of Zingiber officinale. Also reported found in cranberry, raspberry, ginger and mango.

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