Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

FENAROLI’S HANDBOOK OF

Flavor Ingredients SIXTH EDITION

FENAROLI’S HANDBOOK OF

Flavor Ingredients SIXTH EDITION

GEORGE A. BURDOCK, PH.D.

Boca Raton London New York

CRC Press is an imprint of the Taylor & Francis Group, an informa business

CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number: 978-1-4200-9077-2 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Burdock, George A. Fenaroli’s handbook of flavor ingredients. -- 6th ed. / George A. Burdock. p. ; cm. Includes bibliographical references and index. ISBN 978-1-4200-9077-2 (hardcover : alk. paper) 1. Flavoring essences--Handbooks, manuals, etc. I. Fenaroli, Giovanni, Prof. Dr. II. Title. III. Title: Handbook of flavor ingredients. IV. Title: Flavor ingredients. [DNLM: 1. Flavoring Agents--standards--Handbooks. 2. Odors--Handbooks. WA 39 B951f 2010] TP418.B86 2010 664’.5--dc22 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com

2009035960

Dedicated to Ioana — helpmate, best friend, and loving wife

Contents Preface.....................................................................................................................................................................................................ix Acknowledgments....................................................................................................................................................................................xi The Author............................................................................................................................................................................................ xiii Introduction.............................................................................................................................................................................................xv Glossary............................................................................................................................................................................................... xvii Sources and Information..................................................................................................................................................................... xxiii Alphabetical Listing...............................................................................................................................................................................1 CAS Index...........................................................................................................................................................................................2037 FEMA Index.......................................................................................................................................................................................2043 Subject Index......................................................................................................................................................................................2049

vii

Preface Since publication of the first edition of Fenaroli’s Handbook of Flavor Ingredients in 1971, Fenaroli’s has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers’ Association [FEMA] Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). The fourth and fifth editions added 300+ entries and represented a total reorganization and updating of the text, consistent with new data and regulations. 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.

It has been too often assumed that the GRAS substance may be used in any food, at any level for any purpose. As a result, the uses of some GRAS food ingredients have proliferated to the point where the GRAS status was brought into serious question. (Federal Register 39:34194-34195, 1974.)

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

Safety-in-Use GRAS, Dietary Supplements
and Other Terms of Art, Science and Regulation The reader is cautioned that GRAS status and approval for use as a dietary supplement* should not be confused, for they are not the same and not even related.† Both the statutory and regulatory language is very clear in making the distinction between these two entities. Even the standard for determining safety of GRAS versus dietary supplements is different.‡ For the same reasons, dietary supplements are often not GRAS (nor are food additives, for that matter) and cannot be added to food for the purpose of providing a dietary supplement.§ Please be aware that a GRAS designation is not sufficient for lawful use as a dietary supplement and vice versa. Ingredients not used before in dietary supplements must undergo the New Dietary Ingredient Notification (NDIN) process with FDA (Web site; www.fda.gov [search NDIN]). If you need help in preparing an NDIN or a GRAS determination, go to www.burdockgroup.com or contact us at 407-802-1400. The reader should also note that a substance is GRAS for no other purpose (e.g., a flavor ingredient) and at no other amount (i.e., level of use) than for which it was approved. The position of the FDA was reasserted with the following statement:

Most, but not all, of the ingredients cited in this book are either foods or products thereof that are generally recognized as safe (GRAS) or have food additive status. Also, as noted above, there are exceptions to every rule and this is no less true in determinations of safety. Therefore, while there is an obligation on the original approving party to ensure safety-in-use at the time of approval, there is no assurance that all scientific data continue to support the original determination of safety. For example, safrole, coumarin and cinnamyl anthranilate, all once commonly used and presumed safe, are now prohibited from addition to food by FDA (21 Code of Federal Regulations (CFR) §189) as a result of adverse data coming to light. 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). These substances are no longer considered safe and cannot be added to food. The bottom line is that the user of the substance is responsible for ensuring its safe use. Therefore, the reader is urged to make a determination of safety based on contemporaneous data, not simply historical information that may be outdated.

More appropriately, this means lack of objection by FDA for use as a dietary supplement ingredient. † For a definition of GRAS, see the definition of “food additive” in Section 201(s) of the Federal Food Drug and Cosmetic Act as Amended. For a definition of a dietary supplement, see Section 201(ff) of the Act. ‡ The reader is referred to a discussion of this distinction (Burdock, 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. § 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. *

ix

Acknowledgments The editor would like to thank the following for their tireless efforts in gathering and organizing material for this edition. They are (in alphabetical order): Christine Crincoli, Kerry Drewski, Will Hancock, Arlene Morales, Amy Mozingo, Anna Marie Neri, Aneet Panesar, and John Rochowicz. Thanks also to all those who provided help and information for this edition, including Dr. Charles Manley and Dr. Tim Adams, both of FEMA and to those who provided information for the previous editions.

Thanks also to those who have made suggestions for improvements since the last edition. In contemplation of the next edition, I encourage those with suggestions for corrections, revisions or additions to contact me at the following address: George A. Burdock, Ph.D., D.A.B.T. Burdock Group 801 N. Orange Ave. – Suite 710 Orlando, FL 32801 www.burdockgroup.com

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The Author George A. Burdock, Ph.D., is president of the safety and regulatory consulting firm, Burdock Group, headquartered in Orlando, Florida. Dr.  Burdock is an internationally recognized authority on the safety of food ingredients, personal care products and dietary supplements. He has more than 25 years of experience dealing with regulatory issues related to product safety and risk assessment. He has over 50 publications in scientific journals and has published two books, the previous three editions of Fenaroli’s Handbook of Flavor Ingredients and the Encyclopedia of Food and Color Additives. He is coauthor of the chapter “Food Toxicology” in the current and two previous editions of Casarett and Doull’s textbook Toxicology. He is also author of the chapter “Flavor Regulation” in the second edition

of Nutritional Toxicology in the Target Organ Toxicology Series. His experience includes Director of Scientific Affairs for the Flavor and Extract Manufacturers’ Association and Manager of Product Safety for the Shulton Division of American Cyanamid. He is also experienced in laboratory studies, having been a study director and section manager at Hazleton Laboratories (now Covance). Dr. Burdock is a Diplomate of the American Board of Toxicology and Fellow of the American College of Nutrition; and is a member of the American Chemical Society, the International Society for Regulatory Toxicology and Pharmacology, the Society of Toxicology, the American College of Toxicology and the Institute of Food Technologists.

xiii

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)). The 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”* (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 distinction between artificial and natural serves as a basis for labeling and because of market pressures, the term natural is preferred for the label over any description that might include the word artificial. Also, the term artificial is separate and distinct from the term imitation (See 21 CFR §101.3). The term nature identical once used widely to designate a substance, although present in nature, may also be produced synthetically. For example, natural benzaldehyde is produced from the pits of peaches, but this process has a rather low yield and produces waste material (cyanide) for which disposal is costly. On the other hand, production of benzaldehyde from chemical feedstock is much more economical and is putatively the same as that produced from nature; therefore, it is nature identical. The use of this term is an artifact of regulation because at one time 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 the FDA and has largely been superseded by the term chemically defined substance. The nature identical designation is still used by the International Organisation of Flavour Industries (IOFI). The European Community (EC) Directive 88/388† addresses “flavouring,” “flavouring substance” and even “flavouring preparation,” which designates a flavoring resulting from a process, such as enzymatically developed flavors in cheese. In all, the directive extends over several pages and includes definitions, specifications and provisions for further action on items, including limits on production methods and nonflavor ingredients in flavors (including preservatives, solvents and processing aids).

This broad definition also embraces thermally processed flavors and smoke flavors and flavors such as “natural vanillin,” which requires naturally occurring precursors, such as ferulic acid to enzymatic/fermentive processes to make vanillin, that are by this definition, natural. Artificial flavors are as described in 21 CFR §101.22 (a)(1):





The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in §§172.515(b) and 182.60 of this chapter except where these are derived from natural sources.

*

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.





†

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)

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.

xv

xvi











Introduction ii. by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) iii. by chemical synthesis but which is not chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) c. ‘flavouring preparation’ means a product, other than the substances defined in (b) (i), whether concentrated or not, with flavouring properties, which is obtained by appropriate physical processes (including distillation and solvent extraction) or by enzymatic extraction) or by enzymatic or microbiological processes from material of vegetable or animal origin, either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying torrefaction and fermentation); d. ‘process flavouring’ means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180oC for a period not exceeding 15 minutes a mixture of ingredients, not necessarily themselves having 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 foodstuffs smoking processes. 3. Flavourings may contain foodstuffs as well as other substances as described [elsewhere]

This directive is binding on member states, except 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:

Interestingly, the Joint (WHO/FAO) Expert Committee on Food Additives and Contaminants (JECFA) has no definition of what constitutes a flavor—artificial or natural. Nonregulatory organizations have slightly different views of the term flavor. The International Organization of Flavour Industries indicates a flavor as a “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.*

This definition reminds us that flavor can be an experience as well as a sensation. Consider the pain, bite and heat associated with capsicum (red pepper), piperine (black pepper) and allylisothiocyanate (horseradish) as part of the “total experience” of eating food. This experience also forms associations needed for future discriminations, both negative and positive. For example, it is possible to make banana-flavored potato chips, but the crunchy texture would be incongruous with the taste. Conversely, we have long enjoyed pineapple-flavored hard candy, which in reality tastes nothing like the fruit, but has long been accepted as how a pineapple candy should taste.

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.

*

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

Glossary Absolute:  A material extracted from a plant that represents a concentrated form of that material and is extremely similar to the starting material in taste and odor. Usually, this term refers to the alcoholic extract of a “concrete” (see below). Absolutes are not used widely for compounding flavors. Acidulant:  An agent that serves several purposes in modern food processing, in addition to its major role of rendering foods more palatable and stimulating to the consumer. In flavoring agents, acidulants may intensify certain tastes, blend unrelated taste characteristics or mask undesirable aftertastes. Acidulants affect only flavor, not aroma; therefore, while citric acid may be an acidulant, acetic acid is not. ADI (acceptable daily intake):  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). ADI “not limited”:  A term that is no longer used by JECFA and has been supplanted with “ADI not specified.” ADI “not specified”:  A term used by JECFA for a food ingredient of very low toxicity that, on the basis of the information supplied to JECFA, at historical levels of use and current levels of use conforming to good manufacturing practices, does not constitute a concern for safety. Antioxidant:  An additive to retard oxidation; usually a sterically hindered phenol (see also, Auto-oxidation). Aroma:  The odor or fragrance of a flavor. Aromatic (chemical) or aroma chemical:  Any chemical that has aroma or flavor properties; not to be confused with the chemist’s definition of a compound containing a benzene ring structure. Artificial:  Similar to imitation. It is possible to have a flavor that contains all natural ingredients, but it must be called artificial because it has no counterpart in nature. See also the regulatory definition (21 CFR §101.3). Artificial flavor:  Any substance, the function of which is to impart flavor to a food that is not native to that substance. See also the regulatory definition (21 CFR §101.22). Auto-oxidation:  A series of spontaneous and degradative reactions that take place in essential oils when they are exposed to air, light, heat or metallic ions. Balsam:  Although most often associated with Peru Balsam, any plant (most often, a tree) exudate, soluble in most organic solvents and alcohol, but insoluble in water. Baumé (Bé):  A scale of specific gravities used in graduated hydrometers. The scale is used to express the sugar concentration of a syrup or other liquid. Most commercial corn syrups are customarily sold on a Baumé (Bé) basis, which is a measure of the dry substance content

and specific gravity. Baumé determination, however, has been largely superseded by direct determination of refractive index. High fructose corn syrups are sold on a dry substance basis without reference to Baumé. Blender:  A material that when added to a substance appears to bring various flavor characteristics together. A blender may or may not introduce a flavor of its own. For example, vanilla can act as a blender. Bottom note:  The characteristic left when top and middle notes disappear; the residue when a flavoring evaporates. Brix:  A measure of soluble solids (sugars) obtained from the refractive index of a solution. Bulking:  Mixing of one or more lots of the same flavorful material to produce a uniform product. The entire crop of an essential oil may be bulked to assure uniformity. Carrier:  The diluent or solvent for a flavor. It may be liquid or solid; for example, gum acacia is the carrier for spraydried flavors, whereas alcohol and propylene glycol are the carriers for many liquid-based flavors. CAS No.:  Chemical Abstracts Service number. CDER:  Center for Drug Evaluation and Review—FDA branch responsible for approval of drugs and excipients. CFR:  Code of Federal Regulations; the official document describing regulations promulgated by the FDA. Citrus flavors:  Flavors made from the oils and juices of the citrus fruits (e.g., orange, lemon, lime, tangerine, grapefruit, mandarin and bergamot); also, synthetic ingredients used to simulate these flavors. Clouding agent:  A flavoring adjunct used to create a translucent or opaque appearance in citrus drinks. CoE:  Council of Europe. CoE chemically defined categories:  Chemically defined flavoring substances that are divided into Category A: 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 safetyin-use (referred to as List 2 in previous designations). Category B substances may be used provisionally in foodstuffs. In general, Category A substances are those for which sufficient data were available, although a JECFA ADI may not have been established for all chemicals within the category. Where there is no ADI, the Committee of Experts has proposed practical upper levels to be used for beverages foods and/or other food items. Category B contains substances for which the toxicological data were insufficient for a dispositive opinion on safety-in-use. However, extant data allowed for provisional acceptance, provided that usage levels do not exceed levels designated, and pending the submission of additional data, an ultimate opinion will be rendered. xvii

xviii CoE natural flavouring categories:  Category 1—Plants, animals and other organisms, and parts of these or products thereof, normally consumed as food items, herbs or spices in Europe for which it is considered that there should be no restrictions on use. Category 2—Plants, animals and other organisms, and parts of these or products thereof, and preparations derived therefrom, not normally consumed as food items, herbs or spices in Europe, but on the basis of information available, including consumption data, are not considered to constitute a risk to the consumer. Category 3—Plants, etc., normally consumed in Europe, which contain defined “active principles” or “other chemical components” requiring limits on use levels. Category 4— Plants, etc., not normally consumed in Europe, which contain defined “active principles” or “other chemical components” requiring limits on use levels. Category 5—Plants, etc., for which additional toxicological and/ or chemical information is required. These could be temporarily acceptable provided limits for which the “active principles” or “other chemical components” were not exceeded. Category 6—Plants, etc., which are considered unfit for human consumption in any amount. Cold pressing:  A process for expressing citrus essential oils by pressure without the use of heat; a process for pressing or squeezing out the oil from the rind of the fruit. Comminution:  The process of grinding or breaking into small fragments. Compounds:  Not to be confused with the chemist’s definition (i.e., two elements chemically combined), but a flavoring mixture (flavor) composed of two or more substances. These substances can be natural or synthetic, a chemical or an essential oil, an extract or an oleoresin or combinations. Unlike chemical compounds, which are of known fixed compositions, flavor compounds are usually proprietary mixtures. Normally, they are finished flavorings that can be added directly to a product so that no additional flavorings are needed. Concentrated fruit juices:  A fruit juice from which the water has been partially removed by some form of evaporation, such as distillation. The juice is usually concentrated to the strength of five to six 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 Priority-based Assessment of Food Additives (PAFA) database, originating from the NAS survey of 1987 (NAS, 1989) and assuming only 60% of poundage was reported.

Glossary Consumption (individual):  A per capita estimate of intake (Maximum Survey-Derived Daily Intake or MSDI) based on “disappearance data” from periodic surveys conducted by the National Academy of Sciences under contract to the FDA (NRC, 1989). The last survey was conducted in 1987 and was based on a voluntary reporting by manufacturers of the volume of ingredients produced during the survey year. The assumption is that there is a finite amount of substance available and it is ingested regardless of source at the retail level. The method is easy to use because it divides the total yearly poundage by the population in the survey year and the number of days per year. Some considerations are necessary in the use of the survey data because (1) not all producers participate, it is generally held that the amount reported is a fraction of the actual volume; and (2) not all persons eat all foods each day in each category in which the substance may be found and, conversely, some consumers may seek out the substance; therefore, distribution of consumption may be uneven. In order to compensate for these variables, the 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):*  A body of 41 European states, among which have signed the Partial Agreement in the Social and Public Health Field. A Committee of Experts has been appointed by the signers to review the safety of substances added to food. The substances reviewed by CoE are designated as “chemically defined” and “natural flavouring” substances; there are subsets of each designation. Decoction:  A solution made by boiling the material to be extracted with a solvent, usually followed by filtration, for example, the preparation of tea. Distillate:  A clear, flavorful liquid produced from fruits, herbs, roots, etc., by distillation; also the condensed product separated by distillation. 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. EAFUS No.:  Everything added to food in the United States (EAFUS) assigned number. EEC:  European Economic Community = European Union. EFSA:  European Food Safety Authority. EINECS:  European Inventory of New and Existing Chemicals. ELINCS:  European List of Notified Chemical Substances. *

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.

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

xix Fixed oil:  Generally refers to a nonvolatile oil obtained by hydraulic pressing or solvent extraction, with little or no odor (e.g., sesame oil). FL No.:  Flavis number, number attributed to each flavoring substance. Fold:  Indicates the degree of concentration of an extract or oil. For example, a fourfold oil indicates a concentration of 8 to 2 kg. Food:  “Food includes human food, substances migrating to food and from food contact articles, pet food, and animal feed” (see 21 CFR §170.3). Food additive:  Indicates any substance approved for addition to food by the 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 and color additives (both certified and noncertified). Although each category is distinct under FDA regulations, some substances are members of more than a single category. For example, a substance can be both a food additive and a GRAS substance at the same time. Food standard:  A method or process and/or list of ingredients that may be used in a food that the FDA has defined through regulation, such as mayonnaise, macaroni, farina, French dressing or milk chocolate. Food standards were developed, in part, to thwart unscrupulous manufacturers from marketing products that did not conform to the usual and common understanding of the nature of a particular product. GRAS:  The acronym for Generally Recognized As Safe, indicating any substance (and its intended use) that has been granted GRAS status by experts (either in or outside the FDA). (See 21 CFR §170.30.) GRAS affirmed:  A substance whose GRAS status has been designated by one party and is affirmed GRAS by the FDA (21 CFR §184.1). The FDA GRAS Affirmation Program played a large role initially in incorporating food ingredients into the CFR (21 CRF §182), but GRAS affirmation has fallen into disuse, having been supplanted by the GRAS Notification Program. GRAS notification:  The proposed regulation 21 CFR §176 (Federal Register (1997), 62(74):18937-18964) that provides for a notification system to the FDA for any substance found to be GRAS. The notification system is voluntary. HOC (herbs of commerce):  21 CFR §101.4(h)—part of the labeling regulation requires—“The common or usual name of ingredients of dietary supplements that are botanicals (including fungi and algae) shall be consistent with the names standardized in Herbs of Commerce, 1992 edition, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51.” This designation in Fenaroli’s indicates this substance is recognized in Herbs of Commerce. Imitation:  A flavor containing all or some portion of nonnatural materials. For example, unless an orange flavoring is made entirely from orange, it is imitation. Specific pro-

xx visions for the use of the word imitation are described in 21 CFR §101.3. Inactive ingredient:  An excipient—any ingredient in a mixture of substances that is not present as an active ingredient and may include solvents, preservatives, stabilizers, etc. In drugs, this would include any tablet or capsule ingredients as well. In drugs, the only active ingredients are those present for a specific pharmacologic effect. No excipient may exert a pharmacologic effect and remain an excipient. Indirect food additive:  A substance that is not directly added to food, but whose use in the proximity of food may allow for migration of the substance into food (e.g., a component of a food wrapper). 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 that is no longer employed. IOFI:  International Organisation of Flavour Industries. Isolate:  A chemical or fraction obtained from a natural substance. For example, citral can be isolated from lemon oil or lemongrass. JECFA:  Joint (WHO/FAO) Expert Committee on Food Additives. LGMP (limited by good manufacturing practice):  A food ingredient whose use in food is self-limiting for technological, organoleptic or other reasons. Many flavor ingredients are self-limiting and over-use would make food impalatable. Maceration:  To steep or soak in a solvent for the purpose of extraction. Maillard reaction:  Flavor production by nonenzymatic browning of food; proceeds mainly from reactions of reducing sugars with amines, peptides and proteins. Masking agent:  An ingredient capable of covering or at least making more acceptable an unpleasant odor or taste in a food or pharmaceutical. Menstrum:  The medium in which a substances is dissolved—a solvent. Middle note or main note:  The substance of a flavor; the main characteristic. mmHg (millimeters mercury):  All melting and boiling points are at standard atmospheric pressure (760 mmHg) unless stated otherwise. Modifier:  An ingredient that influences, but does not change materially the flavor and odor characteristics of a flavor. MRL (maximum residue limit):  A term used by JECFA to indicate the maximum concentration of residue resulting from the use of a veterinary drug that is acceptable in or on a food. MTDI (maximum tolerable daily intake):  See PMTDI. NAS (National Academy of Sciences):  In this context, the NAS number that is the identification number provided by NAS for the purposes of the surveys for food ingredients. Nature identical:  A naturally occurring substance produced by synthetic means. Note:  A distinct flavor or odor characteristic. For example, many raspberry flavors have a seedy note.

Glossary Oleoresin:  A resinous–viscous product obtained when a substance is extracted with a nonaqueous solvent. The solvent is later removed. Spices, as a class, form most of the oleoresins the flavorist encounters; an example would be pepper oleoresin. PADI (possible average daily intake):  The FEMA PADI (possible average daily intake) that is similar to the TAMDI concept, using maximum use level values, but only mean consumption values (based on the Market Research Corporation of America’s mean frequency of eating and USDA mean portion size of 34 general food categories). Therefore, the FEMA PADI (in milligrams/person/day) is the mean consumption of foods containing the maximum amount. The conservatism of the PADI method assumes that the maximum amount of substance is added to the entire food category, not just the substance within that category. For example, the consumption of a substance added only to marshmallow cream cookies (a relatively rarely eaten food) would account for very little consumption, but the FEMA assumption is that the substance is added to all baked goods, not just the small portion of baked goods represented by an exotic cookie. 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. ppm:  parts per million. Prior-sanctioned food ingredient:  A substance approved for the addition to food by the FDA or USDA prior to September 6, 1958, and whose approval remains in place. FDA prior-sanctioned substances include several food-packaging materials and as single or multiple food contact materials. The USDA prior-sanctioned substances are sodium and potassium nitrate and nitrite for use in meat and poultry products. PTWI (provisional tolerable weekly intake):  The endpoint used for food contaminants, such as heavy metals with cumulative properties. The value of the PTWI represents permissible human weekly exposure to those contaminants unavoidably associated with the consumption of otherwise wholesome foods. Reported uses:  As given in the text of this book, those amounts (both usual and maximum) in specific categories of food. Unless otherwise noted, the reported uses in this book are those designated by the Flavor and Extract Manufacturers’ Association (FEMA) from the list of 34 food categories adopted by FEMA. The 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, “A Comprehensive Survey of Industry on the Use of Food Chemicals Generally Recognized as Safe” (September 1972). Secondary food additive:  Usually designating a substance used in the manufacture of food and, although it may be present in the final product, having no functionality

Glossary in the final food. Examples include enzymes for processing cheese, solvents, lubricants or release agents (a release agent allows a piece of candy to exit the mold without damage). Single-fold oil:  The oil as it is produced from the plant (distillation or expression) without concentration. Solid extract:  A water-soluble concentrated extractant resulting from the extraction of plant matter using water-compatible solvents. If the concentrated product is 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. TAMDI (theoretical added maximum daily intake):  Calculated on the basis of upper use levels and the estimated daily intakes of foods. For example, the more recent FEMA GRAS lists indicate two levels of use, the “average usual” and “average maximum.” The TAMDI would be determined using the “average maximum” level times the estimated daily intake of the food to which the substance is added. The estimated daily would presumably

xxi be maximized as well, using the 90th or 95th percentile consumption. Terpeneless oil:  Removal of some terpenes to provide stability because they contribute to the instability of an essential oil. However, removal of all terpenes may severely undermine the flavor. There is no standard of what constitutes a “terpeneless oil.” 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’s tendency to group similar flavors together, for example, red flavors (flavorings): strawberry, cherry, raspberry; citrus flavors: lemon, orange, lime, grapefruit, bergamot; brown flavors: coffee, malt, caramel; spice flavors: cassia, clove, nutmeg. Classes can also be made by volatility, chemical function or end use. WONF (with other natural flavors):  Essentially, this indicates the addition of juices in addition to those indicated as the characterizing flavor as identified on the label of the container. Please consult 21 CFR §102 for labeling regulations of this type of product.

Sources and Information It was not possible in all cases to obtain details regarding specifications, approved uses, etc., so otherwise available information was used. In all cases, where critical information was not available, a good faith effort was made to obtain information from the public domain with the assumption that these data represent the articles in commerce. Sources of information include, but are not limited to, the following: Anonymous (1996). Inactive Ingredient Guide. Food and Drug Administration, Center for Drug Evaluation and Research, Office of Management. Division of Drug Information Resources, Rockville, MD. Anonymous (1999). Volatile Compounds in Food. Bolens Aroma Chemical Information Service, The Netherlands. Anonymous (2000). Natural Sources of Flavourings. Report No. 1. Council of Europe, Strasbourg, Cedeic, France. Anonymous (2000). Chemically-Defined Flavouring Substances. Council of Europe, Strasbourg. Anonymous (2000). Code of Federal Regulations. Title 21 FDA. United States Government Printing Office, Washington, D.C. 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. 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. Burdock, G.A. (2000). Dietary supplements and lessons to be learned from GRAS. Regulatory Toxicology and Pharmacology 31:68–76. Burdock, G.A., Wagner, B.M., Smith, R.L., Munro, I.C., and Newberne, P.M. (1990). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 15. GRAS substances. Food Technol. 44(2):78, 80, 82, 84, 86. 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. CoE (2000). Chemically-Defined Flavouring Substances. Council of Europe Publishing, Strasbourg Cedex, France. CoE (2000). Natural Sources of Flavourings, Report No. 1. Council of Europe Publishing, Strasbourg Cedex, France. Committee on Food Chemical Codex (1996). Food Chemicals Codex. National Academy of Sciences. National Academy Press, Washington, D.C. DeRovira, D.A. (1999). The Dictionary of Flavors. Food & Nutrition Press, Trumbull, CT.

Fazzalari, F.A. (ed.) (1978). Compilation of Odor and Taste Threshold Values Data. American Society for Testing and Materials, Philadelphia. FCC (2003). In Food Chemicals Codex, 5th Edition. National Academy Press, Washington, D.C. Foster, S. (ed.) (1992). Herbs of Commerce (1992). American Herbal Products Association, Austin, TX. Hall, R.L. and Oser, B.L. (1965). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 3. GRAS substances. Food Technol. 19(2, Part 2):151–197. Hall, R.L. and Oser, B.L. (1970). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 4. GRAS substances. Food Technol. 24(5):25–34. JECFA (2007) Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA 1956–2007) (First through Sixty-eighth Meetings). Food and Agricultural Organization of the United Nations and the World Health Organization. http://jecfa.ilsi.org/search.cfm JECFA (2008). Joint FAO/WHO Expert Committee on Food Additives “Specifications for Flavourings.” http://www.fao. org/ag/agn/jecfa-flav/search.html 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. McGuffin, M. et al. (eds.) (2000). Herbs of Commerce. American Herbal Products Association, Silver Spring, MD. Mosciano, G. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(4):51–55; (5):49–54; (6):49–52. Mosciano, G. (2008). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 33(8):66–67; (9):74–75; (10):66–67; (11):58–59; (12):58–59. Mosciano, G. et al. (1989). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 14(6):47–55. Mosciano, G. et al. (1990). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 15(1):19–22; (2):69– 73;(3):51–54; (4):59–61; (5):47–49; (6):35–38. Mosciano, G. et al. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 16(1):31–33; (2):49–54; (3):79–81; (4):45–47; (5):71–73; (6):43–46. Mosciano, G. et al. (1992). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 17(1):41–44; (2):33–35; (3):57–59; (4):33–36; (5):127–129; (6):41–43. Mosciano, G. et al. (1993). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 18 (1):43–45; (2):38–41; (3):53–55; (4):51–53; (5):39–41; (6):33–35. Mosciano, G. et al. (1994). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 19(1):27–29; (2):55–57; (3):51–53; (4):45–47; (5):79–81; (6):53–55. Mosciano, G. et al. (1995). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 20(1):31–33; (2):37–40; (3):63–65; (4):23–26; (5):89–92; (6):49–51. Mosciano, G. et al. (1996). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(1):33–35;(2):47–49; (3):51–54.

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xxiv 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. Mosciano, G. et al. (2002). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 27(5):72–73. Mosciano, G. et al. (2004). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 29(8):65–69. Mosciano, G. et al. (2005). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 30(2):80–82; (4):53–56; (5):48–51; (6):38–39; (7):56–59; (8):40–44. Mosciano, G. et al. (2006). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 31(1):52–53; (3):46–49; (4):36–39; (5):48–51; (6):54–58; (7):36–39; (8):44–48. Mosciano, G. et al. (2002). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 33(10):66–67; (11):58–59; (12):58–59. National Library of Medicine (NLM) (2008) ChemIDplus® – a chemical dictionary and structure database. U.S. National Library of Medicine. Bethesta, MD. http://chem.sis.nlm.nih. gov/chemidplus/chemidheavy.jsp. Newberne, P., Smith, R.L., Doull, J., Goodman, G.I., Munro, I.C., Portoghese, P.S., Wagner, B.M., Weil, C.S., Woods, L.A., Adams, T.B., Hallagan, J.B. and Ford, R.A. (1998). GRAS Flavoring Substances 18. Food Technol. 52(9):65–66, 68, 70, 72, 74, 76, 79-92. Newberne, P., Smith, R.L., Doull, J., Goodman, G.I., Munro, I.C., Portoghese, P.S., Wagner, B.M., Weil, C.S., Woods, L.A., Adams, T.B., Hallagan, J.B. and Ford, R.A. (1999). Correction to GRAS Flavoring Substances 18. Food Technol. 53(3):104. Newberne, P., Smith, R.L., Doull, J., Feron, V.J., Goodman, G.I., Munro, I.C., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Weil, C.S., , Adams, T.B., and Hallagan, J.B. (2000). GRAS Flavoring Substances 19. Food Technol. 54(6):66, 68–69, 70, 72–74, 76-84. 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. O’Neil, M. et al. (2006). The Merck Index. An Encyclopedia of Chemicals, Drugs, and Biologicals. Merck & Co., Inc., Whitehouse Station, NJ. Oser, B.L. and Ford, R.A. (1973a). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 6. GRAS substances. Food Technol. 27(1):64–67. Oser, B.L. and Ford, R.A. (1973b). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 7. GRAS substances. Food Technol. 27(11):56–57. Oser, B.L. and Ford, R.A. (1974). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 8. GRAS substances. Food Technol. 28(9):76–80.

Sources and Information Oser, B.L. and Ford, R.A. (1975). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 9. GRAS substances. Food Technol. 29(8):70–72. Oser, B.L. and Ford, R.A. (1977). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 10. GRAS substances. Food Technol. 31(1):65–74. Oser, B.L. and Ford, R.A. (1978). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 11. GRAS substances. Food Technol. 32(2):60–70. Oser, B.L. and Ford, R.A. (1979). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 12. GRAS substances. Food Technol. 33(7):65–73. Oser, B.L. and Hall, R.L. (1972). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 5. GRAS substances. Food Technol. 26(5):35–42. Oser, B.L., Ford, R.A. and Bernard, B.K. (1984). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 13. GRAS substances. Food Technol. 38(10):66–89. Oser, B.L., Well, C.L. and Woods, L.A. (1985). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 14. GRAS substances. Food Technol. 39(11):108–117. 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., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, I.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., and Adams, T.B. (2003). GRAS Flavoring Substances 21. Food Technol. 57(5):46–48, 50, 52–54, 56–59. Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, I.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., and Adams, T.B. (2005). GRAS Flavoring Substances 22. Food Technol. 59(8):24–28, 31–32, 34, 36–62. Smith, R.L., Doull, J., Feron, V.J., Goodman, G.I., Munro, I.C., Newberne, P., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Adams, T.B., and McGowen, M.M.. (2001). GRAS Flavoring Substances 20. Food Technol. 55(12):34–36, 38, 40, 42, 44–55. 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. The Good Scents Company (2008). http://www.thegoodscentscompany.com/allprof.html 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. VCF (2000). TNO Nutrition and Food Research, Boelens Aroma Chemical Information Service (BACIS), The Netherlands. Waddell, W.J., Cohen, S.M., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Rietjens, I.M. C.M., Smith, R.I., Adams, T.B., Lucas Gavin, C., McGowen, M.M., and Williams, M.C. (2007). GRAS Flavoring Substances 23. Food Technol. 61(8):22–24, 26–28, 30–49.

Disclaimer 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.

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

9000‑01‑05 n/a

FL No.: n/a EINECS No.: 232‑519‑5

FEMA No.: JECFA No.:

2001 n/a

NAS No.: E No.:

2001 414

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,” that is, a polymer system having either a variation in monomer (galactose, arabinose, rhamnose, glucuronic acid and 4-O-methylgucuronic acid) composition and/or variation in the mode of linking and branching of the monomer units, in addition to a distribution in molecular weight. Major uses of gum Arabic in foods are as a fixative for flavors, a foam stabilizer in beverages, an adhesive for icings and toppings, and an emulsifier and stabilizer in confectionary and ice cream. It is also widely used in the pharmaceutical, cosmetic, paper, textile, paint, ink and lithography industries. Consumption: Annual: 12,000,000.00 lb

Individual: 10.1694 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 172.780, 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

White or yellowish white spheroidal tears

Heavy metals (as Pb) Not more than 0.002%

Arsenic (as As)

Not more than 3 mg/kg

Identification

Ash (acid-insoluble) Ash (total)

Not more than 0.5% Not more than 4%

Insoluble matter Solubility

To 10 mL of a cold 1-in-50 solution of acacia, add 0.2 mL diluted lead subacetate TS; a flocculent, or curdy, white precipitate is formed immediately Not more than 1% 1 g Dissolves in 2 mL water

1

ACETAL

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

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

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

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

Usual 9.56 0.13 0.99 0.04 0.36 6.38 10.00 5.72 269.20 0.04 10.00

Max. 12.50 0.80 3.37 0.04 0.66 7.28 10.00 28.57 452.10 0.04 10.00

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

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

105‑57‑7 35

FL No.: 06.001 EINECS No.: 203‑310‑6

FEMA No.: JECFA No.:

2002 941

NAS No.:

2002

Description: Acetal has a refreshing, pleasant, fruity-green odor. 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 11.580 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H14O2/118.18

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Volatile colorless liquid

Solubility

Assay (min) Boiling point

95% C6H14O2 102°C

Specific gravity

1.378–1.386 (20°C) Soluble in alcohol (1 mL in 1 mL 95% ethanol) propylene glycol and vegetable oils; slightly soluble in water 0.822–0.831 (25°C)

ACETALDEHYDE

3

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

Usual 5.00 65.20 154.70 1.80 35.66

Max. 13.33 89.70 154.70 2.50 72.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.39 4.20 5.41 32.69

Max. 66.78 4.20 10.55 55.93

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

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

75‑07‑0 89

FL No.: 05.001 EINECS No.: 200‑836‑8

FEMA No.: JECFA No.:

2003 80

NAS No.:

2003

Description: Acetaldehyde is a colorless, flammable liquid with a characteristic pungent, penetrating, ethereal odor. As a flavor ingredient/enhancer, as, for example, in orange juice, acetaldehyde helps create naturalness, fruitiness and juiciness. Consumption: Annual: 186666.6 lb

Individual: 0.1581 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 23 ppm; Food: 20 ppm FDA: 21 CFR 182.60, 582.60; 27 CFR 19.460, 21 et seq. FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 35.261 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H4O/44.05 Specifications: (FCC, 1996) Acid value (max)

5.0

Appearance

Colorless, liquid

Assay (min)

99%

Boiling point Residue on evaporation Solubility

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

ACETALDEHYDE, BUTYL PHENETHYL ACETAL

4 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 470.00 30.00 0.0005 0.78 0.50 83.00 0.10 94.00 50.00 8.10 0.61

Max. 470.00 280.00 600.00 9.20 5.00 2000.00 4.00 150.00 100.00 100.00 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 9.29 0.20 23.00 1.67 76.00 38.00 0.0085 0.25 3.00 13.00

Max. 21.49 0.70 50.00 5.53 76.00 190.00 0.02 10.00 1000.00 230.00

Synthesis: The method of synthesis is dependent on the price of feedstock and may be produced by a number of methods: (1) by oxidation of ethyl alcohol with potassium dichromate or manganese dioxide in the presence of sulfuric acid; (2) by addition of water to acetylene; (3) by formation during the natural alcoholic fermentation process. Recovery is effected by suitable fractionation, subsequent preparation of the acetaldehyde ammonia and final treatment of the addition compound with diluted sulfuric acid. Aroma threshold values: Detection: 0.7 to 200 ppb; Recognition: 27 to 380 ppb Taste threshold values: n/a Natural occurrence: Reported found in oak and tobacco leaves; in the fruital aromas of pear, apple, raspberry, strawberry and pineapple; in the distillation waters of Monarda punctata, orris, cumin, chenopodium; in the essential oils of Litsea cubeba, Magnolia grandiflora, 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: Benzene, (2-(1-butoxyethoxy)ethyl)-; 2-Butoxy-2-phenylethoxy-ethane Acetal R; Pepital; 1-Phenethoxy-1-propoxyethane; Propyl phenethyl acetal; 2-(1-Butoxyethoxy)ethyl benzene; Benzene, 2-(1-butoxyethoxy)ethyl-; 2-(1-Butoxyethoxy) ethyl benzene CAS No.: CoE No.:

64577‑91‑9 10007

FL No.: 06.036 EINECS No.: 264‑948‑9

FEMA No.: JECFA No.:

3125 1001

NAS No.:

3125

Description: A liquid with a green leafy aroma and a green paper taste. Consumption: Annual: <1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.546 mg Empirical Formula/MW:

C14H22O2/222.33

IOFI: Artificial

ACETALDEHYDE DI-cis-3-HEXENYL ACETAL

5

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 280–282°C

Specific gravity

1.467–1.481 (20°C) Miscible in oils; miscible in ethanol at room temperature 0.923–0.935 (25°C)

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

Usual 2.00 2.33 1.00

Max. 3.00 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.67 3.00

Max. 3.00 4.00

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

ACETALDEHYDE DI-cis-3-HEXENYL ACETAL Synonyms: 1,1-bis[3(Z)-Hexenyloxy]propane; (Z,Z)-1,1ʹ-[Ethylidenebis(oxy)]di(hex-3-ene); 3-Hexene, 1,1ʹ-(ethylidenebis(oxy)) bis-, (3Z,3ʹZ)-; Acetaldehyde di-(Z)-3-hexen-1-yl acetal; Acetaldehyde di-(Z)-3-hexenyl acetal; (Z,Z)-1,1ʹ-(Ethylidenebis(oxy)) di(hex-3-ene); 3-Hexene, 1,1ʹ-(ethylidenebis(oxy))bis-, (Z,Z)-; Leaf alcohol (dihexenyl) acetal CAS No.: CoE No.:

63449‑64‑9 n/a

FL No.: EINECS No.

n/a 264‑154‑2

FEMA No.: JECFA No.:

4381 1747

NAS No.:

n/a

Description: Clear, colorless liquid; strong, green, herbaceous aroma. Consumption: Odor and/or flavor used in balsam, green, herbal, and leaf.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.717 mg

IOFI: n/a

Empirical Formula/MW: O

C14H26O2/226.36

O H3C

H3C

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

96%

Solubility

Boiling point

278–279°C

Specific gravity

1.442–1.448 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.864–0.870 (25°C)

ACETALDEHYDE DIISOAMYL ACETAL

6 Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Frozen dairy Fruit ices Gelatins/puddings Gravies Hard candy

Usual 2.00 2.00 2.00 5.00 2.00 5.00 2.00 5.00 5.00 5.00 5.00 5.00 5.00

Max. 300.00 300.00 300.00 500.00 300.00 500.00 300.00 500.00 500.00 500.00 500.00 500.00 500.00

Food Category Imitation dairy Jams/jellies Meat products Nonalcoholic beverages Other grains Processed fruits Processed vegetables Seasonings/flavors Snack foods Soft candy Soups Sweet sauces

Usual 5.00 5.00 2.00 5.00 5.00 5.00 5.00 5.00 2.00 5.00 2.00 5.00

Max. 500.00 500.00 300.00 300.00 500.00 500.00 500.00 500.00 300.00 500.00 300.00 500.00

Synthesis: n/a Aroma threshold values: High strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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

13002‑09‑0 10028

FL No.: 06.055 EINECS No.: 235‑839‑3

FEMA No.: JECFA No.:

4024 1729

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 6.599 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C12H26O2/202.34

CH3 H3C

CH3 O

O

CH3 CH3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear, colorless liquid

Solubility

Assay (min) Boiling point

95% 70°C (2.5 mmHg)

Specific gravity

1.410–1.420 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 0.822–0.832 (25°C)

ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL

7

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

Usual 10.00 25.00 10.00 15.00 10.00 15.00 20.00

Max. 20.00 50.00 20.00 30.00 20.00 30.00 40.00

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

Usual 10.00 10.00 10.00 10.00 15.00 15.00

Max. 20.00 20.00 20.00 20.00 30.00 30.00

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

ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL Synonyms: 3-Hexene, 1-(1-ethoxyethoxy)-, (3Z)-; 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 10034

FL No.: 06.081 EINECS No.: 248‑817‑3

FEMA No.: JECFA No.:

3775 943

NAS No.:

n/a

Description: A colorless liquid with a powerful, green, herbaceous odor. Consumption: Annual: 70.00 lb

Individual: 0.00008333 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.00995 mg

IOFI: Natural

Empirical Formula/MW:

C10H20O2/172.27

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

97% 85°C (7 mmHg)

Specific gravity

1.430–1.435 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.846–0.856 (25°C)

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

Usual 3.00 0.02 0.04

Max. 7.00 0.10 0.40

Food Category Hard candy Milk products Nonalcoholic beverages

Usual 2.00 0.08 0.04

Max. 5.00 0.40 0.30

ACETALDEHYDE HEXYL ISOAMYL ACETAL

8 Synthesis: From acetaldehyde diethyl acetal (acetal) with cis-3-hexenol.

Aroma threshold values: Aroma characteristics at 1.0%: sharp, fresh, green rind and green beanlike character. Taste threshold values: Taste characteristics at 1 ppm: dry, green, rindy with a fruity finish, slightly buttery and mushroom-like with metallic nuances. Natural occurrence: Reported found in guava fruit (Psidium guajava L.) and plum.

ACETALDEHYDE HEXYL ISOAMYL ACETAL Synonyms: 1-Hexyloxy-1-(3-methylbutyl)oxypropane; 1-Hexoxy-1-(3-methylbutoxy)ethane; Acetaldehyde hexyl 3-methylbutyl acetal; 1-Hexyloxy-1-isopentyloxyethane; Acetaldehyde hexyl isoamyl acetal CAS No.: CoE No.:

233665‑90‑2 n/a

FL No.: EINECS No.

06.114 n/a

FEMA No.: JECFA No.:

4365 1727

NAS No.:

n/a

Description: Colorless liquid; sweet, fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.104 mg

IOFI: n/a

Empirical Formula/MW: H3C

C H3

C13H28O2/216.36 H3C

O

O

C H3

Specifications: (JECFA, 2008) Assay (min)

97% (sum of three components)

Refractive index

Boiling point

240–241°C

Solubility

Other requirements

Contains acetaldehyde hexyl isoamyl acetal (51–53%), acetaldehyde dihexyl acetal (26–28%) and acetaldehyde diisoamyl acetal (17–19%)

Specific gravity

1.418–1.423 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.833–0.838 (25°C)


Reported uses (ppm): (FEMA, 2007) Food Category Nonalcoholic beverages

Usual 1.00

Max. 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ACETALDEHYDE PHENETHYL PROPYL ACETAL

9

ACETALDEHYDE 1,3-OCTANEDIOL ACETAL Synonyms: 4-Methyl-2-pentyl-1,3-dioxane; 2-Methyl-4-pentyl-1,3-dioxane CAS No.: CoE No.:

202188‑43‑0 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4376 1749

NAS No.:

n/a

Description: Clear, colorless liquid; green, ethereal aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.038 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O2/172.27 H3C

C H3

O

Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 96%

Refractive index Specific gravity

Boiling point

219–220°C

Solubility

1.429–1.433 (20°C) 0.900–0.906 (25°C) Insoluble in water; soluble in organic solvents and ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.40 0.50 1.00

Max. 2.00 2.50 5.00

Food Category Jams/jellies Nonalcoholic beverages

Usual 0.50 0.20

Max. 2.50 1.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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

7493‑57‑4 511

FL No.: 06.016 EINECS No.: 231‑327‑9

FEMA No.: JECFA No.:

2004 1000

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 pepper 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

10

ACETAMIDE

Trade association guidelines: FEMA PADI: 3.137 mg

IOFI: Artificial

Empirical Formula/MW:

C13H20O2/208.30

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 272°C

Specific gravity

1.475–1.483 (20°C) Miscible in oils; miscible in ethanol at room temperature 0.944–0.950 (25°C)

Specifications: (Burdock, 1997) Appearance

Colorless, stable liquid

Solubility

Flash point Refractive index

95°C 1.4770–1.4820 (20°C)

Specific gravity

1:7 in 70% ethanol; 1:2 in 80% ethanol 0.944–0.950 (25°C/25°C)

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

Usual 3.00 7.75 8.67 7.67

Max. 7.00 15.00 20.00 13.00

Food Category Gravies Nonalcoholic beverages Processed vegetables Soft candy

Usual 0.50 2.67 15.00 7.00

Max. 2.00 6.33 20.00 11.00

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

ACETAMIDE Synonyms: Acetic acid amide; Acetimidic acid; Ethanamide; Ethanamidic acid; Methanecarboxamide CAS No.: CoE No.:

60‑35‑5 n/a

FL No.: 16.047 EINECS No.: 200‑473‑5

FEMA No.: JECFA No.:

4251 n/a

NAS No.:

n/a

Description: White to pale yellow crystalline powder; mousy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. 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: 0.252 mg

IOFI: n/a

Empirical Formula/MW: NH 2

C2H5NO /59.07

H3C O

ACETANISOLE

11

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

221–222°C

Solubility

79–81°C Soluble in water (12600 mg/L, 25°C) and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 1.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 5.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

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

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

100‑06‑1 570

FL No.: 07.038 EINECS No.: 202‑815‑9

FEMA No.: JECFA No.:

2005 810

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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 9.088 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow fused solid

Melting point

Assay (min)

97% (sum of o,m,p-isomers)

Solubility

Boiling point

153°C (26 mmHg)

36–38°C Very soluble in ethanol; soluble in organic solvents, oils; insoluble in water

ACETIC ACID

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

Usual 0.0001 1.50 110.00 1.00 0.20

Max. 0.0001 2.00 110.00 2.00 0.20

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 278.30 100.00 7.80 2.10

Max. 335.00 100.00 150.00 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: Acetic acid, glacial [USAN:JAN]; Ethanoic acid; Acetic acid glacial; Acetic acid (aqueous solution); Ethylic acid; Methanecarboxylic acid; Pyroligneous acid; Vinegar acid; Vosol; Acetic acid, of a concentration of more than 10%, by weight of acetic acid CAS No.: CoE No.:

64‑19‑7 2

FL No.: 08.002 EINECS No.: 200‑580‑7

FEMA No.: JECFA No.:

2006 81

NAS No.: E No.:

2006 260

Description: Acetic acid, CH3COOH, is a colorless, volatile liquid at ambient temperatures. The pure compound, glacial acetic acid, owes its name to its ice-like crystalline appearance at 15.6°C. As generally supplied, acetic acid is a 6 N aqueous solution (about 36%) or a 1 N solution (about 6%). These or other dilutions are used in adding appropriate amounts of acetic acid to foods. Acetic acid is the characteristic acid of vinegar, its concentration ranging from 3.5 to 5.6%. Acetic acid and acetates are present in most plants and animal tissues in small but detectable amounts. They are normal metabolic intermediates, are produced by such bacterial species as Acetobacter and can be synthesized completely from carbon dioxide by such microorganisms as Clostridium thermoaceticum. The rat forms acetate at the rate of 1% of its body weight per day. As a colorless liquid with a strong, pungent, characteristic vinegar odor, it is useful in butter, cheese, grape and fruit flavors. Very little pure acetic acid as such is used in foods, although it is classified by FDA as a GRAS material. Consequently, it may be employed in products that are not covered by Definitions and Standards of Identity. Acetic acid is the principal component of vinegars and pyroligneous acid. In the form of vinegar, more than 27 million lb were added to food in 1986, with approximately equal amounts used as acidulants and flavoring agents. In fact, acetic acid (as vinegar) was one of the earliest flavoring agents. Vinegars are used extensively in preparing salad dressing and mayonnaise, sour and sweet pickles and numerous sauces and catsups. They are also used in the curing of meat and in the canning of certain vegetables. In the manufacture of mayonnaise, the addition of a portion of acetic acid (vinegar) to the salt- or sugar-yolk reduces the heat resistance of Salmonella. Water binding compositions of sausages often include acetic acid or its sodium salt, while calcium acetate is used to preserve the texture of sliced, canned vegetables. Consumption: Annual: 7,033,333.3 lb Individual: 5.9604 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 133 et seq., 169 et seq., 173 et seq., 184.1005, 582.1005; 27 CFR 4.21, 5.22, 21 et seq., 24 et seq. FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI acceptable. Small residues of acetic acid on food (which has been treated with antimicrobial washing solutions) at the time of consumption would not pose a safety concern (2004). Trade association guidelines: FEMA PADI: 2.146 mg Empirical Formula/MW: C2H4O2/60.05

IOFI: Natural

ACETIC ANHYDRIDE

13

Specifications: (FCC, 1996) Appearance

Clear, colorless liquid

Readily oxidizable substances

Passes test

Assay

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

Solidification point

Not lower than 15.6°C

Boiling point

118°C

Solubility

Heavy metals Nonvolatile residue

Not more than 10 mg/kg Not more than 0.005%

Specific gravity

Miscible in water, glycerin and alcohol 1.049

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

Usual 0.11 0.11 0.00 0.07 135.60 14.93 0.03 0.04 1.82

Max. 0.18 0.16 0.00 0.70 135.70 30.86 0.05 0.06 12.14

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

Usual 0.17 0.14 7.84 0.80 0.06 1.50 0.05 0.11

Max. 0.17 0.14 16.27 1.25 0.23 1.50 0.07 0.11

Synthesis: From the destructive distillation of wood from acetylene and water and from acetaldehyde by subsequent oxidation with air. Pure acetic acid is produced commercially by a number of different processes. As dilute solutions, it is obtained from alcohol by the “Quick-Vinegar 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 United States, 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: Aroma characteristics at 1.0%: sour pungent, cider vinegar, slightly malty with a brown nuance. Taste threshold values: Taste characteristics at 15 ppm: sour, acidic tangy. Natural occurrence: Reported found in vinegar, bergamot, cornmint oil, bitter orange oil, lemon petitgrain, various dairy products.

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

108‑24‑7 n/a

FL No.: n/a EINECS No.: 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 Regulatory Status: CoE: n/a FDA: 21 CFR 172.892 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a

Individual: n/a

ACETOIN

14 Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: O

O

C4H6O3/102.09 H3 C

O

CH3

Specifications: Appearance Boiling point Melting point

Clear, colorless liquid 140°C –73°C

Solubility Specific gravity Vapor pressure

Slowly soluble in water (reacts) 1.08 (15°C) 4 (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; 2,3-Butanolone; 2-Butanone, 3-hydroxy-; Dimethylketol; 3-Hydroxy-2-butanone; 1-Hydroxyethyl methyl ketone; gamma-Hydroxy-beta-oxobutane; Methanol, acetylmethylCAS No.: CoE No.:

513‑86‑0 749

FL No.: 07.051 EINECS No.: 208‑174‑1

FEMA No.: JECFA No.:

2008 405

NAS No.:

2008

Description: Acetoin is a yellowish liquid with a bland, woody, yogurt odor and a fatty creamy “tub” butter taste. It is useful as a flavor ingredient in butter, milk, yogurt or strawberry flavors. Consumption: Annual: 33833.3 lb

Individual: 0.02867 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 182.60, 184.1848, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 62.701 mg

IOFI: Natural

Empirical Formula/MW:

C4H8O2/88.11

Specifications: (FCC, 1996) Appearance

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

Refractive index

Assay (min)

96% C4H8O2

Solubility

Boiling point

148°C

Specific gravity

1.417–1.420 (20.0°C) Miscible with water, propylene glycol and alcohol; insoluble in vegetable oils 1.005–1.019 (25.0°C)

ACETOLEIN

15

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

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

Max. 3.10 750.00 0.67 10.00 0.42 8.00 100.00 750.00 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 18.20 50.00 12.29 .012 1.80 200.00 32.00 30.00 36.00 9.8 0.05 98.00

Max. 84.89 100.00 24.27 0.03 17.00 400.00 200.00 90.00 98.00 50.00 0.05 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: Aroma characteristics at 1.0%: strong buttery and creamy. Taste threshold values: Taste characteristics at 10 ppm: sweet, creamy, dairy, and butter-like. Natural occurrence: Reported found in fresh apple, butter, cheddar cheese, coffee, cocoa, honey, wheat bread and wine.

ACETOLEIN Synonyms: Glyceryl monooleate, acetylated; Monoglycerides, acetylated; 9-Octadecenoic acid (9Z)-, ester with 1,2,3-propanetriol diacetate; Oleic acid ester with hydroxypropanediyl diacetate CAS No.: CoE No.:

28060‑90‑4 n/a

FL No.: n/a EINECS No.: 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 fatforming 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): 21 CFR 184.1323 JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C25H44O6/440.61 Specifications: (Burdock, 1997) Appearance

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

Solubility

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

Reported uses (ppm): n/a Synthesis: The food additive acetylated monoglycerides is manufactured by (1) the inter-esterification 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.

ACETONE

16 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-; β-Ketopropane; Methyl ketone; Propanone; 2-Propanone; Pyroacetic acid; Pyroacetic ether CAS No.: 67‑64‑1 FL No.: 07.050 FEMA No.: 3326 NAS No.: 3326 CoE No.: 737 EINECS No.: 200‑662‑2 JECFA No.: 139 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 et seq., 173 et seq., 184.1848; 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.545) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.901 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6O/58.08 Specifications: (FCC, 1996) Acidity (as acetic acid) Aldehydes (as formaldehyde) Alkalinity (as NH3)

Not more than 0.002%

Nonvolatile residue

Not more than 10 mg/kg

Not more than 0.002%

Phenols

Passes test

Not more than 10 mg/kg

Refractive index

Appearance

Clear, colorless liquid.

Solubility

1.356 (20°C) Miscible with water, alcohol, ether, chloroform and most volatile oils

Assay

Not less than 99.5% and not more than 100.5% by weight of C3H6O

Solubility in water

Distillation range

Within a range of 10 including 56.10

Heavy metals (as Pb) Not more than 1 mg/kg Methanol Not more than 0.05%

Substances reducing permanganate Water

Passes test Passes test Not more than 0.5%

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Alcoholic beverages 0.37 0.37 Milk products 3.00 9.00 Nonalcoholic beverages Baked goods Fats, oils 14.00 20.00 Snack foods Frozen dairy 3.00 5.00 Soft candy Gelatins, puddings 0.60 0.60 Sweet sauce Jams, jellies 0.27 0.27 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

Usual 1.60 0.57 5.00 0.88 1.30

Max. 1.60 .057 10.00 5.40 1.30

ACETOPHENONE

17

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

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

1336‑17‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

1194

Description: A mixture of monomeric and linear dimeric acetone peroxides (mainly 2,2-hydroxyperoxypropane), with minor proportions of higher polymers, usually mixed with an edible carrier such as cornstarch. The cornstarch mixture is a fine, white, freeflowing 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 Specifications: (FCC, 1996) 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% acetone peroxides

Appearance

Assay

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

Reported uses (ppm): Acetone peroxide is formed when hydrogen peroxide 30% acts on acetone. The introduction of dilute sulfuric acid causes the reaction to go into completion. Acetone peroxide is one of the most sensitive explosives known to man and great care is needed when handling this compound. 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

FL No.: 07.004 EINECS No.: 202‑708‑7

FEMA No.: JECFA No.:

2009 806

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

2-ACETOXY-3-BUTANONE

18

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.552 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O/120.15 Specifications: (JECFA, 2008) Appearance

Colorless liquid that will solidify at 20°C

Refractive index

Assay

98% C8H8O

Solubility

Boiling point

202°C

Specific gravity

1.530–1.535 (20°C) Very slightly soluble in water; soluble in organic solvents, oils; miscible in ethanol at above 20°C 1.022–1.028 (25°C)

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

Usual 0.10 13.12 10.57 17.93

Max. 1.00 45.07 14.45 24.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 28.30 3.88 20.79

Max. 28.30 5.93 28.25

Synthesis: From benzene and acetylchloride in the presence of aluminum chloride or by catalytic oxidation of ethyl benzene; also prepared by fractional distillation and crystallization from the essential oil of Stirlingia latifolia. Aroma threshold values: Detection: 170 ppb; Recognition: 2.9 ppm Taste threshold values: Taste characteristics at 10 ppm: sweet, nutty, benzaldehyde with musty, fruity notes. Natural occurrence: Reported found in cocoa, beef, raspberry, peas, and concord grape.

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

4906‑24‑5 608

FL No.: 09.186 EINECS No.: n/a

FEMA No.: JECFA No.:

3526 406

Consumption:Annual: < 1.0 lb

NAS No.:

3526

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.454 mg

IOFI: Nature identical

Empirical Formula/MW: C6H10O3/130.14 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 98% 74–75°C

Refractive index Solubility Specific gravity

1.410–1.416 (20°C) Soluble in ethanol 0.990–1.010 (25°C)

6-ACETOXYDIHYDROTHEASPIRANE

19

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

Usual 5.37 10.60 5.37

Max. 20.00 49.30 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.38 5.00 9.91

Max. 20.00 20.00 47.80

Synthesis: n/a Aroma threshold values: Detection at 5.0%: sweet, fruity, estry, chemical, pineapple, apple, banana with a ketonic nuance. Taste threshold values: Taste characteristics at 100 ppm: fruity body, fleshy, rimy, grape, and winey. Natural occurrence: Reported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba L. Dunal).

6-ACETOXYDIHYDROTHEASPIRANE Synonyms: 1-Oxaspiro(4.5)decan-6-ol, 2,6,10,10-tetramethyl-, acetate; (2 RS, 5SR, 6SR)-2,6,10,10-tetramethyl-1-oxaspirol(4,5)dec6-ol acetate CAS No.: CoE No.:

72541‑09‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3651 n/a

NAS No.:

Consumption: Annual: n/a

3651 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.010 m

IOFI: n/a

Empirical Formula/MW:

C15H26O3/254.37

Specifications: (Burdock, 1997) Appearance Assay (min) Refractive index

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

Solubility

Insoluble in water; soluble in fats

Specific gravity

1.020 (20°C)

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

Usual 0.05 0.01 0.01 0.01

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

Max. 0.50 0.30 0.20 0.05

Food Category Meat products Seasoning, flavorings Snack foods Soups

Usual 0.02 0.01 0.10 0.01

Max. 0.50 0.10 0.50 0.20

(+/–)-1-ACETOXY-1-ETHOXYETHANE

20

(+/–)-1-ACETOXY-1-ETHOXYETHANE Synonyms: Ethanol, 1-ethoxy-, acetate; 1-Ethoxy-1-ethanol acetate; 1-Ethoxyethyl acetate; Ethoxyethyl acetate CAS No.: 1608‑72‑6 FL No.: n/a n/a EINECS No.: 216‑537‑0 CoE No.: Description: Clear, colorless liquid; refreshing, fruity aroma.

FEMA No.: JECFA No.:

4069 1726

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.153 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3

C6H12O3/132.16 O

O

O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 136–138°C 1.386–1.392 (20°C)

Solubility Specific gravity

Soluble in water; soluble in ethanol 0.947–0.951 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy Synthesis: n/a

Usual 0.30 20.00 0.50 0.50 1.00 0.50 1.00

Max. 10.00 50.00 10.00 5.00 10.00 5.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.50 1.00 0.50 0.20 0.50 0.80

Max. 10.00 10.00 5.00 5.00 5.00 10.00

Aroma threshold values: Medium strength odor; recommend smelling in a 10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: Furaneol acetate; 3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-; Furanone, 4-acetoxy-2,5-dimethyl-3(2H) CAS No.: 4166‑20‑5 FL No.: 13.099 FEMA No.: 3797 NAS No.: n/a CoE No.: n/a EINECS No.: n/a JECFA No.: 1456 Description: May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). *

Flavors and Fragrances Catalog, Aldrich Chemical Co., 2000.

Individual: n/a

4-(p-ACETOXYPHENYL)-2-BUTANONE

21

Trade association guidelines: FEMA PADI: 0.9310 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C H3

O

C8H10O4/170.16

O

O H3C

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

85% 243°C

Specific gravity

1.476–1.480 (20°C) Slightly soluble in water; soluble in ethanol 1.159–1.167 (25°C)

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

Usual 5.00 2.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00 5.00

Food Category Meat products Snack foods Soft candy Soups

Usual 2.00 2.00 2.00 1.00

Max. 5.00 5.00 5.00 2.00

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

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

3572‑06‑3 n/a

FL No.: 09.288 EINECS No.: 222‑682‑0

FEMA No.: JECFA No.:

3652 731

NAS No.:

3652

Description: A yellow liquid with sweet, raspberry, fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.048 mg Empirical Formula/MW: C12H14O3/206.24

IOFI: Artificial

4-ACETYL-6-tert-BUTYL-1,1-DIMETHYLINDANE

22 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Yellow liquid 93% (min. 95% combined o- and p-isomers) 155°C (2.5 mmHg)

Refractive index

1.506–1.512 (20°C)

Specific gravity

1.096–1.100 (25°C)

Other requirements

Contains 2–5% ortho isomer

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

Usual 5.00 0.50 0.50 1.00 1.00

Max. 10.00 1.00 1.00 2.00 2.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20 0.50

Max. 1.00 1.00 0.50 2.00

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

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

13171‑00‑1 n/a

FL No.: 07.133 EINECS No.: 236‑114‑4

FEMA No.: JECFA No.:

3653 812

NAS No.:

3653

Description: A crystalline compound with a musky, sweet, animal 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: Additional data required (2001). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW:

C17H24O/244.38

Specifications: (JECFA, 2008) Appearance

Almost white crystals

Melting point

Assay (min)

97%

Solubility

68–70°C Soluble in oils and ethanol; insoluble in water

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: Taste characteristics at 20 ppm: solvent-like with a dirty, musty brown, earthy nuance.

2-ACETYL-3,5-DIMETHYLFURAN

23

Natural occurrence: Reported found in cooked asparagus.

5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE Synonyms: 1-(3,4-Dihydro-2H-1,4-thiazin-5-yl)ethanone CAS No.: CoE No.:

164524‑93‑0 101417‑25‑8 n/a

FL No.: EINECS No.

15.114 n/a

FEMA No.: JECFA No.:

4296 1766

NAS No.:

n/a

Description: Brown crystals; nutty, cooked, brown and roasted aroma. Consumption: Odor and/or flavor used in coconut, nuts, nutmeg, pina colada, popcorn, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.653 mg

IOFI: n/a

Empirical Formula/MW: C6H9NOS/143.21 Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

287–288°C

Solubility

120–125°C Insoluble in water; slightly soluble in ethanol; soluble in methylene chloride

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Egg products Frozen dairy Gelatins, puddings Granulated sugar Hard Candy

Usual 2.00 5.00 5.00 1.00 5.00 2.00 1.00 1.00 2.00 2.00 2.00

Max. 10.00 20.00 20.00 5.00 25.00 10.00 5.00 5.00 10.00 10.00 10.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Seasonings, flavors Snack foods Soft candy Sugar substitutes

Usual 2.00 2.00 1.00 2.00 1.00 2.00 1.00 50.00 2.00 2.00 10.00

Max. 10.00 10.00 5.00 5.00 10.00 5.00 5.00 1000.00 10.00 10.00 25.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in popcorn.

2-ACETYL-3,5-DIMETHYLFURAN Synonyms: Ethanone, 1-(3,5-dimethyl-2-furanyl)-; Ketone, 3-5-dimethyl-2-furyl methyl; 3,5-Dimethyl-2-furyl methyl ketone CAS No.: CoE No.:

22940‑86‑9 n/a

FL No.: 13.101 EINECS No.: n/a

FEMA No.: JECFA No.:

4071 1505

NAS No.:

n/a

Description: Colorless liquid to solid; sweet balsamic aroma. Consumption: Odor and/or flavor used in balsam. Annual: n/a

Individual: n/a

3-ACETYL-2,5-DIMETHYLFURAN

24 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.948 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C8H10O2/138.17

H3C

O C H3

Specifications: (JECFA, 2008) Acid Value (max) Assay (min) Boiling point Melting point

1.0 95% 195°C (760.00 mmHg) 18°C (760.00 mmHg)

Refractive index Solubility Specific gravity

1.494–1.500 (20°C) Insoluble in water; soluble in ethanol 1.041–1.047 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type; recommend smelling in a 1% solution or less. 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 10921

FL No.: 13.066 EINECS No.: 234‑216‑3

FEMA No.: JECFA No.:

3391 1506

NAS No.:

3391

Description: It is a liquid with a powerful, slightly roasted, nut-like aroma. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005).

4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE

25

Trade association guidelines: FEMA PADI: 1.048 mg

IOFI: Artificial

Empirical Formula/MW: C6H10O2/138.17

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear to yellow liquid

Solubility

Assay Boiling point

99% C8H10O2 83°C (11 mmHg)

Specific gravity

1.488–1.490 (20°C) Soluble in propylene glycol, most fixed oils and ethanol; slightly soluble in water 1.037–1.039 (25°C)

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

Usual 4.00 0.60 1.50 4.00 2.00

Max. 4.00 0.60 1.50 4.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.60 1.00 1.50 4.00

Max. 0.60 1.00 1.50 4.00

Synthesis: n/a Aroma threshold values: Detection at 1%: musty, earthy, nutty, raw potato, slightly green with a roasted almond nuance. Taste threshold values: Taste characteristics at 2 ppm: musty, earthy raw potato, nutty and cocoalike with almond, corn and savory nuances. Natural occurrence: Reported found in coffee.

4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 4-acetyl-2,5-dimethylCAS No.: CoE No.:

36871‑78‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4070 n/a

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.514 mg

IOFI: n/a

2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, MIXTURE of ISOMERS

26 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

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

2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, MIXTURE of ISOMERS Synonyms: Ethanone, 1-(3,5-dimethyl-2-pyrazinyl)-; Ethanone, 1-(3,6-dimethyl-2-pyrazinyl)-; 2-Acetyle-3,5-dimethylpyrazine; 3-Acetyl-2,5-dimethylpyrazine CAS No.:

54300‑08‑2 54300‑09‑3

CoE No.:

11294

FL No.:

14.055 259‑076‑0 EINECS No.: 259‑077‑6

FEMA No.:

3327

NAS No.:

3327

JECFA No.:

786

EAFUS No.:

977043‑63‑2

Description: It has an odor of roasted hazelnut with caramel popcorn 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.810 mg

IOFI: Natural Identical

Empirical Formula/MW:

C8H10N2O/150.18

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97% (sum of isomers)

Solubility

Boiling point

70° (7 mmHg)

Specific gravity

1.510–1.520 (20°C) Soluble in organic solvents, oils and water; miscible in ethanol at room temperature 1.070–1.075 (25°C)

3-ACETYL-2,5-DIMETHYLTHIOPHENE

27

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

Usual 2.50 5.00 1.00 1.00

Max. 7.50 5.00 1.00 1.00

Food Category Gravies Meat products Soft candy Soups

Usual 1.00 2.00 5.00 4.00

Max. 2.50 5.00 8.00 7.00

Synthesis: From the corresponding dimethyl-ethylpyrazine by bromination, followed by oxidation to the ketone. Aroma threshold values: Detection at 1%: musty roasted cocoa, nutty peanut with caramel-like nuance. Taste threshold values: Taste characteristics at 5 ppm: almond, caramel, cocoa, hazelnut, peanut, pistachio, toffee and coffeelike. Natural occurrence: Reported found in coffee.

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

2530‑10‑1 11603

FL No.: 15.024 EINECS No.: 219‑779‑5

FEMA No.: JECFA No.:

3527 1051

NAS No.:

3527

Description: A liquid with burnt-roasted, nutty odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.599 mg

IOFI: n/a

Empirical Formula/MW: C8H10OS/154.23

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

105–108°C (15 mmHg)

Specific gravity

1.541–1.548 (20°C) Insoluble in water; soluble in fats, oils, most organic solvents; miscible in ethanol at room temperature 1.084–1.088 (25°C)

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

Usual 1.00 2.00 0.60 1.50 1.00

Max. 1.00 2.00 0.60 1.50 1.00

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

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

2-ACETYL-3-ETHYLPYRAZINE

28

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

32974‑92‑8 11293

FL No.: 14.049 EINECS No.: 251‑316‑2

FEMA No.: JECFA No.:

3250 785

NAS No.:

3250

Description: 2-Acetyl-3-ethylpyrazine has a nutty, popcorn, potato chip, 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.630 mg

IOFI: n/a

Empirical Formula/MW: C8H10N2O/150.18 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

220°C

Specific gravity

1.509–1.520 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature 1.068–1.079 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gelatins, puddings 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-ACETYL-3-METHYLPYRAZINE Synonyms: Ethanone, 1-(3-methyl-2-pyrazinyl)-; 2-Acetyl-3-methyl-1,4-diazine; Ethanone, 1-(3-methylpyrazinyl)-; 1-(3-Methylpyrazinyl)-ethan-1-one; 2-Methyl-3-acetylpyrazine; Ketone, methyl 3-methylpyrazinyl; Methyl acetyl pyrazine-2,3 CAS No.: CoE No.:

23787‑80‑6 11296

FL No.: 14.082 EINECS No.: 245‑889‑8

FEMA No.: JECFA No.:

3964 950

NAS No.:

n/a

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

Individual:n/a

2-ACETYLFURAN

29

Trade association guidelines: PADI: 0.422 mg (FEMA)

IOFI:n/a

Empirical Formula/MW: N

C7H8N2O/136.15

N

O CH3 CH3

Specifications: (JECFA, 2001) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Identification

90°C (20 mmHg) IR spectra

Specific gravity

1.521–1.523 (20°C) Soluble in water, organic solvents, oils; miscible with ethanol at room temperature 1.105–1.114 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectioneries, frostings Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings

Usual 0.30 1.30 0.10 0.80 0.30 0.30 0.30 0.10 1.00 0.20 0.20

Max. 3.00 4.30 2.00 8.00 3.00 3.00 3.00 3.00 5.00 2.00 2.00

Food Category Gravies Hard candy Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soups

Usual 0.30 0.50 0.10 0.50 1.30 0.30 0.30 0.50 0.50 1.00

Max. 3.00 5.00 1.00 5.00 5.00 3.00 0.60 5.00 5.00 2.50

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

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

1192‑62‑7 11653

FL No.: 13.054 EINECS No.: 214‑757‑1

FEMA No.: JECFA No.:

3163 1503

NAS No.:

3163

Description: 2-Acetylfuran has a coffee-like aroma. 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 Empirical Formula/MW: C6H6O2/110.11

IOFI: Nature Identical

3-ACETYLMERCAPTOHEXYL ACETATE

30 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow to brown liquid

Solubility

Assay (min) Boiling point

97% 67°C (10 mmHg)

Specific gravity

1.505–1.510 (20°C) Very slightly soluble in water; slightly soluble in propylene glycol and vegetable oils; soluble in ethanol 1.102–1.107 (25°C)

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

Usual 1.75 4.57 2.71 1.86

Max. 3.75 9.29 5.57 3.86

Food Category Meat products Nonalcoholic beverages Soft candy

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; 3-(Acetylmercapto)hexyl acetate CAS No.: CoE No.:

136954‑25‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3816 494

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.004351 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

S

C H3

C10H18O3S/218.32 O

O

H3C

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

212°C

Specific gravity

1.468–1.475 (20°C) Insoluble in water; soluble in ethanol and heptane 1.035–1.040 (25°C)

2-ACETYL-5-METHYLFURAN

31

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.01 0.01 0.05 0.01 0.01 0.01 0.01

Max. 0.10 0.10 0.30 0.10 0.10 0.10 0.10

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

Usual 0.01 0.0001 0.01 0.005 0.01 0.01

Max. 0.10 0.001 0.10 0.05 0.05 0.10

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

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

1193‑79‑9 11038

FL No.: 13.083 EINECS No.: 214‑779‑1

FEMA No.: JECFA No.:

3609 1504

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: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 71–72°C (8 mmHg)

Specific gravity

1.511–1.517 (20°C) Slightly soluble in water; soluble in corn oil and ethanol 1.066–1.072 (20°C)

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

Usual 1.00 0.50

Max. 1.50 1.50

Food Category Snack foods Soups

Usual 1.00 0.50

Max. 2.00 1.50

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

4-ACETYL-2-METHYLPYRIMIDINE

32

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

67860‑38‑2 n/a

FL No.: 14.070 EINECS No.: n/a

FEMA No.: JECFA No.:

3654 1565

NAS No.:

Consumption: Annual: n/a

3654 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.301 mg

IOFI: n/a

Empirical Formula/MW: C7H8N2O/136.15 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 87–89°C (10 mmHg)

Specific gravity

1.501–1.507 (20°C) Slightly soluble in water; soluble in fats and ethanol 1.096–1.102 (25°C)

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

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

Max. 5.00 10.00 5.00 1.00 10.00 5.00 0.50 5.00 5.00

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

Usual 0.10 1.00 0.30 0.10 0.05 1.00 1.50 0.50 0.10

Max. 3.00 5.00 1.00 1.00 2.00 5.00 10.00 5.00 3.00

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

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

22047‑25‑2 2286

FL No.: 14.032 EINECS No.: 244‑753‑5

FEMA No.: JECFA No.:

3126 784

NAS No.:

3126

Description: Acetylpyrazine has a nutty, popcorn, bread crust odor. Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

2-ACETYLPYRIDINE

33

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.291 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6ON2/122.13 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow crystals

Melting point

Assay (min)

99%

Solubility

Boiling point

188°C

74–80°C Slightly soluble in water; soluble in organic solvents; moderately soluble in ethanol

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

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 EtO2 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting 2-cyano-pyrazine with methyl magnesium bromide. Aroma threshold values: Detection at 62 ppb. Taste threshold values: Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance. Natural occurrence: Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil.

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

1122‑62‑9 2315

FL No.: 14.038 EINECS No.: 214‑355‑6

FEMA No.: JECFA No.:

3251 1309

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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.349 mg Empirical Formula/MW: C7H7ON/121.14

IOFI: Nature Identical

3-ACETYLPYRIDINE

34 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 189–193°C

Refractive index Solubility Specific gravity

1.518–1.524 (20°C) Soluble in ether, acids and ethanol 1.077–1.084 (25°C)

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

Usual 5.00 3.00 3.00 3.00 3.00

Max. 5.00 3.00 3.00 3.00 3.00

Food Category Milk products Other grains Soft candy Soups

Usual 3.00 3.00 3.00 3.00

Max. 3.00 3.00 3.00 3.00

Synthesis: From ethyl picolinate. Aroma threshold values: Detection: 19 ppb Taste threshold values: Taste characteristics at 10 ppm: cornmeal with nutty, bready nuance. 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; β-Acetylpyridine; Ethanone, 1-(3-pyridinyl)-; Ketone, methyl 3-pyridyl; Methyl 3-pyridyl ketone; Methyl β-pyridyl ketone; Methyl pyridyl ketone; Pyridine, 3-acetyl-; 1-(3-Pyridinyl) ethanone; 3-Pyridyl methyl ketone CAS No.: CoE No.:

350‑03‑8 2316

FL No.: 14.039 EINECS No.: 206‑496‑7

FEMA No.: JECFA No.:

3424 1316

NAS No.:

3424

Description: A colorless liquid with sweet, nutty, popcorn-like 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.436 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H7NO/121.14 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay Boiling point

1.0 Colorless to yellow liquid 98% C7H7NO 230°C

Refractive index Solubility Specific gravity

1.530–1.540 (20°C) Soluble in water, ethanol, ether and acid 1.103–1.112 (25°C)

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

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 2.00

Max. 2.00 3.00

2-ACETYLTHIAZOLE

35

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-(2-Methyl-4-pyrimidinyl)ethanone CAS No.: CoE No.:

67860‑38‑2 n/a

FL No.: 14.070 EINECS No.: n/a

FEMA No.: JECFA No.:

3654 1565

NAS No.:

Consumption: Annual: n/a

3654 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.301 mg

IOFI: n/a

Empirical Formula/MW: C7H8N2O/136.15 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 87–89°C (10 mmHg)

Specific gravity

1.501–1.507 (20°C) Slightly soluble in water; soluble in fats and ethanol 1.096–1.102 (25°C)

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

Usual 0.10 1.50 1.00 0.10 2.50 0.50 0.10 0.50 0.50

Max. 5.00 10.00 5.00 1.00 10.00 5.00 0.50 5.00 5.00

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

Usual 0.10 1.00 0.30 0.10 0.05 1.00 1.50 0.50 0.10

Max. 3.00 5.00 1.00 1.00 2.00 5.00 10.00 5.00 3.00

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

2-ACETYLTHIAZOLE Synonyms: Methyl-2-thiazolyl ketone; 5-Acetyl thiazole; Methyl-5-thiazolyl ketone; Ethanone, 1-(2-thiazolyl)-; 1-(Thiazole-2-yl) ethan-1-one; 1(2-Thiazolyl)ethanone

2-ACETYL-1-PYRROLINE

36

CAS No.: CoE No.:

24295‑03‑2 11726

FL No.: 15.020 EINECS No.: 246‑134‑5

FEMA No.: JECFA No.:

3328 1041

NAS No.:

3328

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

Individual: 0.0001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.054 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H5NOS/127.17 Specifications: (JECFA, 2002) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

89–91°C (12 mmHg)

Specific gravity

1.543–1.550 (20°C) Soluble in fats, oils and most organic solvents, miscible in ethanol at room temperature; insoluble in water 1.225–1.229 (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 at 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, and maize.

2-ACETYL-1-PYRROLINE Synonyms: 1-(3,4-Dihydro-2H-pyrrol-5-yl) ethanone CAS No.: CoE No.:

99583‑29‑6 n/a

FL No.: 14.080 EINECS No.: n/a

FEMA No.: JECFA No.:

4249 1604

NAS No.:

n/a

Description: Colorless to yellow solid; fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

2-ACETYL-2-THIAZOLINE

37

Empirical Formula/MW: N O

C6H9ON/111.14 C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% 182–183°C 19°C

Refractive index Solubility

1.482 ± 0.02 (20°C) Soluble in water and ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: Medium strength odor; fishy type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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

29926‑41‑8 2335

FL No.: 15.010 EINECS No.: n/a

FEMA No.: JECFA No.:

3817 1759

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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.006413 mg

IOFI: n/a

Empirical Formula/MW: S

C H3

C5H7NOS/129.18 N

O

Specifications: (JECFA, 2008) Appearance

Brown solid

Melting point

Assay (min)

98%

Solubility

26–28°C Insoluble in water and heptane; soluble in ethanol

ACONITIC ACID

38 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; 1-Propene-1,2,3-tricarboxylic acid; 1,2,3-Propene tricarboxylic acid; Pyrocitric acid CAS No.: CoE No.:

499‑12‑7 33

FL No.: 08.033 EINECS No.: 207‑877‑0

FEMA No.: JECFA No.:

2010 627

NAS No.:

2010

Description: Aconitic acid has pleasant, winey, acid taste; almost odorless. 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.157 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H6O6/174.11

Specifications: (JECFA, 2008) Appearance Assay (min) Melting point

Colorless to yellowish crystals, leaves, or plates 98% (on anhydrous basis) 194–195°C

Other requirements Solubility

Oxalate: passes test; tridodecylamine: max 0.1 mg/kg Soluble in water and alcohol

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

ADENOSINE MONOPHOSPHATE; MONOSODIUM OR DISODIUM ADENYLATE

39

Synthesis: By dehydration of citric acid with concentrated H2SO4: Aconitic acid prepared by this or other methods has the transconfiguration; 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).

ADENOSINE MONOPHOSPHATE; MONOSODIUM OR DISODIUM ADENYLATE Synonyms: Adenosine monophosphate; Adenosine 5D monophosphate sodium salt; 5ʹ-Adenylic acid sodium salt; Adenosine 5ʹ-(dihydrogen phosphate), sodium salt; 5ʹ-Amp sodium salt; AMP sodium salt; Adenosine 5ʹ-monophosphate sodium salt; NaAmp; Sodium AMP; Sodium adenosine-5ʹ-monophosphate CAS No.: CoE No.:

13474‑03‑8 n/a

FL No.: n/a EINECS No.:

FEMA No.: JECFA No.:

4224 n/a

NAS No.:

Consumption: Annual: n/a

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: 243.446 mg

IOFI: n/a

Empirical Formula/MW: NH 2 N

Na

+

N N N

C10H14N5NaO7P/369.20

H HO

H

O

H

O

O HO

P

H O

-

OH

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Fish products Gravies Instant coffee, tea Meat products Synthesis: n/a

Usual 300.00 300.00 300.00 400.00 300.00 400.00 400.00 400.00 300.00 500.00

Max. 800.00 800.00 800.00 800.00 800.00 800.00 800.00 800.00 800.00 800.00

Food Category Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups Sugar substitutes

Usual 300.00 400.00 300.00 500.00 400.00 400.00 400.00 400.00 400.00 400.00

Max. 800.00 800.00 800.00 800.00 800.00 800.00 900.00 900.00 800.00 800.00

ADIPIC ACID

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

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

124‑04‑9 26

FL No.: 08.026 EINECS No.: 204‑673‑3

FEMA No.: JECFA No.:

2011 623

NAS No.: E No.:

2011 E355

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: 343333.3 lb

Individual: 0.2909 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 131.111, 184.1009, 582.1009 FDA (other): n/a JECFA:ADI: 0–5 mg/kg bw (1977). No safety concern when used at current levels as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 52.797 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O4/146.14 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Residue on ignition (max)

Assay (min)

99.6%

Solubility

Heavy metals (max) Melting range

10 ppm 151.5 to 154°

Water (max)

0.002% Slightly soluble in water; soluble in alcohol and acetone 0.2%

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

Usual 40.00 0.04 14.01 2700.00 3.40 0.75

Max. 40.00 0.13 14.09 2700.00 4.00 1.00

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

Usual 4250.00 0.01 2.67 0.04 0.15 0.50

Max. 4250.00 0.04 2.67 0.05 0.15 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

41

AGAR Botanical name: Gelidium cartilageneum (L.) Gaillon, Gracilaria confervoides (L.) Greville Botanical family: Gelidiaceae, Sphaerococcaceae Other names: 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

FL No.: n/a EINECS No.: 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, confectionary, dairy products and canned meat and fish. It is also used in microbiology, dentistry and medicine. The Gelidium species amansii and cartilageneum are the major sources of agar, although many species of Rhodophyceae are used. The weeds (agarophytes) used in the commercial product of agar grow from the tide line out to depths of 120 ft, and are harvested by waders along the shore at low tide, raked from small boats or picked by divers. Japan is the largest producer of agar. Because agar is soluble in hot water but relatively insoluble in cold water, it is extracted by boiling the agarophyte in water, filtering, cooling to form a gel, cutting into pieces and frozen, then thawing to free the agar from salts and other impurities that are soluble in cold water. The wet agar is repeatedly washed with cold water and finally dried. American and Japanese agar are graded according to published specifications. The high-quality American agar is divided into bacteriological, medicinal and dental grades, and the Japanese agar, into three grades and two subgrades. It is odorless or with a slight characteristic odor and mucilaginous taste. The structure of agar is not completely known. Chemically, agar is believed to be composed of 3,6-anhydro-L-galactose and D-galactopyranose residues in varying proportions. Consumption: Annual: 528333.3 lb

Individual: 0.4477 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et. seq., 184.1115, 582.7115; 27 CFR 24.243 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.339 mg

IOFI: Natural

Specifications: (FCC, 1996) Appearance

White to pale yellow

Arsenic (as As)

Not more than 3 mg/kg

Ash (acid-insoluble)

Not more than 0.5%

Ash (total)

Not more than 6.5%

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

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Confection, frosting Frozen dairy Fruit juice Aroma threshold values: n/a Taste threshold values: n/a

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

β-ALANINE

42

β-ALANINE Synonyms: β-Aminopropionic acid; 3-Aminopropanoic acid; 3-Aminopropionic acid; Abufene; Alanine-; beta-Alanine; 3-Aminopropanoic acid; -Aminopropionic acid; 3-Aminopropionic acid; Propanoic acid, 3-aminoCAS No.: CoE No.:

107‑95‑9 n/a

FL No.: 17.001 EINECS No.: 203‑536‑5

FEMA No.: JECFA No.:

3252 1418

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 β-alanine 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 26.799 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H7O2N/89.09 Specifications: (JECFA, 2008) Appearance

Colorless needles

Melting point

Assay (min)

97%

Solubility

202–207°C Soluble in water; slightly soluble in ethanol; insoluble in ether and acetone

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

Usual 100.00 10.00 50.00 100.00

Max. 300.00 10.00 300.00 300.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 100.00 50.00

Max. 10.00 10.00 300.00 300.00

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) 11729 (dl, l)

FL No.:

17.024 (dl) 17.002 (l) EINECS No.: n/a

FEMA No.:

3818 (dl, l)

JECFA No.:

1437 (dl)

NAS No.:

n/a

Description: A white, odorless powder having a sweet taste. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 172.540, 582.5118 FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).

Individual: n/a

ALFALFA EXTRACT

43

Trade association guidelines: FEMA PADI: 52.7378 mg

IOFI: n/a

Empirical Formula/MW: C3H7NO2/89.09 Specifications: (JECFA, 2008) Appearance

White crystalline powder

Melting point

Assay (min)

98%

Solubility

198° Soluble in water; slightly soluble in ethanol

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

Usual 50.00 75.00 50.00 10.00 5.00 20.00 25.00 50.00 10.00 50.00 60.00 10.00 50.00 200.00 50.00 50.00 100.00

Max. 150.00 375.00 150.00 20.00 10.00 100.00 100.00 250.00 30.00 250.00 200.00 20.00 150.00 1,000.00 200.00 150.00 500.00

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

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

Max. 10.00 500.00 150.00 250.00 225.00 20.00 500.00 30.00 10.00 10.00 4,000.00 200.00 100.00 500.00 20.00 100.00

Synthesis: Anthrobacter oxydans HAP-1 hyper produces DL-alanine in a nongrowth-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 and zucchini.

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

84082‑36‑0 n/a

FL No.: n/a EINECS No.: 281‑984‑0

FEMA No.: JECFA No.:

2013 n/a

NAS No.:

2013

Description: Perennial herb with erect stems or sometimes decumbent 0.3 to 1 m long with pinnately trifoliate leaves. Leaflets ovoid in shape, tapering to the base. Grows throughout the world in a variety of climates. Seeds or entire plant (minus roots) are used for extract. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 and 582.10 (Alfalfa herb and seed); 182.20 and 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

ALGIN

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

Usual 516.80 334.80 65.14 410.00

Max. 730.50 465.10 111.70 500.00

Food Category Nonalcoholic beverages Gelatins, puddings Soft candy

Usual 23.73 1.00 162.80

Max. 36.16 3.00 232.70

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

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

9005‑38‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2014 n/a

NAS No.:

2014

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 et. seq., 150 et. seq.; 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 Natural

IOFI:

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Fats oils Frozen dairy

Usual 10.00 1100.00

Max. 100.00 2400.00

Food Category Gelatins, puddings Nonalcoholic beverages

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

ALGINATES: AMMONIUM, CALCIUM, POTASSIUM and SODIUM Botanical name: Phaeophyceae spp. Botanical family: Phaeophyceae Other names: Alginates (salts of alginic acid; ammonium, calcium, magnesium, potassium)

*

See also DULSE.

Usual 4000.00 50.00

Max. 4000.00 240.00

ALLYL ANTHRANILATE

CAS No.:

CoE No.:

45

n/a FL No.: 9005‑34‑9 (NH4+) 9005‑35‑0 (Ca+) 9005‑36‑1 (K+) 9005‑38‑3 (Na+) 12698‑40‑7 (Na+/Ca+) n/a EINECS No.: n/a

FEMA No.:

2015

NAS No.:

2015

JECFA No.:

n/a

E. No.:

E401 E402 E403 E404

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: 386666.7 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 Condiments, relishes Frozen dairy

Usual 65.00 1500.00 470.00

Max. 200.00 5200.00 1000.00

Food Category Meat products Nonalcoholic beverages Sweet sauce

Usual 1000.00 110.00 3300.00

Max. 1000.00 340.00 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; Benzoic acid, 2-amino-, 2-propenyl ester CAS No.: CoE No.:

7493‑63‑2 254

FL No.: 09.719 EINECS No.: 231‑331‑0

FEMA No.: JECFA No.:

2020 20

NAS No.:

2020

Description: Allyl anthranilate is used as a flavor enhancer and flavoring agent. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent. (1996).

ALLYL BUTYRATE

46 Trade association guidelines: FEMA PADI: 0.289 mg

IOFI: Artificial

Empirical Formula/MW:

C10H11NO2/177.20

Specifications: (JECFA, 1997) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

105°C (2 mmHg)

Specific gravity

1.569–1.577 (20°C) Almost insoluble in water; soluble in essential oils; poorly soluble in propylene glycol 1.12 (25°C)

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

Usual 1.25 0.75 0.30

Max. 2.50 1.50 1.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 0.88 0.91

Max. 2.00 1.64 2.04

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

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

2051‑78‑7 280

FL No.: 09.054 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.428 mg

IOFI: Nature identical

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 44–45°C

Specific gravity

1.412–1.418 (20°C) Insoluble in water; soluble in ethanol and oils 0.897–0.902 (25°C)

ALLYL CINNAMATE

47

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 Gelatins, puddings 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 p-toluenesulfonic acid in benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 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; 2-Propenoic acid, 3-phenyl-, 2-propenyl ester; 2-Propenyl 3-phenyl-2-propenoate; Vinyl carbinyl cinnamate; 2-Propenoic acid, 3-phenyl-, 2-propen-1-yl ester CAS No.: CoE No.:

1866‑31‑5 334

FL No.: 09.741 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.305 mg

IOFI: Artificial

Empirical Formula/MW: C12H12O2/188.23 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to light yellow, slightly viscous liquid 97% 286°C

Refractive index Solubility Specific gravity

1.562–1.569 (25°C) Soluble in oils; miscible in ethanol; insoluble in water 1.050–1.056 (25°C)

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

Usual 0.50 7.68 2.65

Max. 2.00 10.08 4.65

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

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.

Usual 2.28 0.92 4.38

Max. 3.83 1.81 7.27

ALLYL CROTONATE

48

ALLYL CROTONATE Synonyms: 2-Butenoic acid, 2-propenyl ester; Crotonic acid, allyl ester; 2-Propenyl 2-butenoate; Allyl β-methylacrylate; Allyl crotonate; Allyl trans-2-butenoate; Allyl 2-butenoate; Allyl (E)-2-butenoate; 2-Propen-1-yl 2-butenoate CAS No.: CoE No.:

20474‑93‑5 2222

FL No.: 09.247 EINECS No.: 243‑845‑2

FEMA No.: JECFA No.:

4072 n/a

NAS No.:

n/a

Description: Colorless clear liquid 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: 4.338 mg

IOFI: n/a

Empirical Formula/MW: O

C7H10O2/126.15

C H2 H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

98% 150–151°C (760.00 mmHg) 1.44–1.45 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.942–0.947 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

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

ALLYL CYCLOHEXANEACETATE Synonyms: Acetic acid, cyclohexyl-, allyl ester; Allyl cyclohexaneacetate; Cyclohexaneacetic acid, allyl ester; Cyclohexaneacetic acid, 2-propenyl ester; Allyl cyclohexylacetate; Cyclohexylacetic acid allyl ester; 2-Propenyl cyclohexaneacetate; Cyclohexaneacetic acid, 2-propen-1-yl ester CAS No.: CoE No.:

4728‑82‑9 2070

FL No.: 09.482 EINECS No.: 225‑230‑0

FEMA No.: JECFA No.:

2023 12

NAS No.:

2023

ALLYL CYCLOHEXANE BUTYRATE

49

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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 6.858 mg

IOFI: Not Nature Identical

Empirical Formula/MW: C11H18O2/182.26 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 66°C

Specific gravity

1.455–1.499 (20°C) Soluble in ethanol and oils; 1:4 in 80% ethanol 0.945–0.965 (25°C)

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

Usual 1.00 41.77 7.64

Max. 2.00 57.58 16.14

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.42 4.69 30.69

Max. 17.17 7.59 37.27

Synthesis: By esterfication of cyclohexane, acetic acid and allyl alcohol in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: pineapple with a sweet, ripe, fruity nuance. Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANE BUTYRATE Synonyms: Cyclohexanebutanoic acid, 2-propenyl ester; 2-Propenyl cyclohexanebutanoate; Allyl cyclohexyl butyrate; Cyclohexanebutanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

7493‑65‑4 283

FL No.: 09.411 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 3.419 mg Empirical Formula/MW: C13H22O2/210.32

IOFI: Artificial

ALLYL CYCLOHEXANEHEXANOATE

50 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

104°C

Solubility

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

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

Usual 1.00 14.86 11.43

Max. 2.00 31.71 31.06

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 7.36 13.07

Max. 28.33 8.57 28.43

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

ALLYL CYCLOHEXANEHEXANOATE Synonyms: Allyl cylohexylcaproate; Allyl cyclohexylcapronate; 2-Propenyl 6-cyclohexane hexanoate; Allyl cyclohexylcaproate; Cyclohexanehexanoic acid, 2-propenyl ester CAS No.: CoE No.:

7493‑66‑5 2180

FL No.: 09.492 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.317 mg

IOFI: Artificial

Empirical Formula/MW: C15H26O2/238.37 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

128° (1.5 mmHg)

Solubility

1.462 (20°C) 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

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.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.50 1.75 10.38

Max. 10.80 3.13 14.94

ALLYL CYCLOHEXANEVALERATE

51

ALLYL CYCLOHEXANEPROPIONATE Synonyms: Allyl-3-cylohexylpropionate; Allyl β-cyclohexylpropionate; Allyl 3-cyclo-hexylpropionate; Allyl hexahydrophenylpropionate; 3-Allylcyclohexyl propionate; Cyclohexane-propanoic acid, 2-propenyl ester; Cyclohexanepropionic acid, allyl ester; Cyclohexanol, 3-allyl-, propionate; 2-Propenyl cyclohexanepropanoate; Cyclohexanepropanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

2705‑87‑5 2223

FL No.: 09.498 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 9.222 mg

IOFI: Artificial

Empirical Formula/MW: C12H20O2/196.29 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

5.0 Colorless liquid 98% (ester content) 91°C (1 mmHg)

Refractive index Solubility Specific gravity

1.4595 (1.4570–1.4620) (22°C) 1:4 in 80% ethanol 0.945–0.950 (25°C)

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

Usual 2.33 52.27 9.56 20.11 21.36

Max. 5.33 71.15 17.21 28.75 29.81

Food Category Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 1.00 7.41 7.20 44.97

Max. 2.00 10.00 13.80 57.80

Synthesis: By direct esterification of cyclohexylpropionic acid with allyl alcohol in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, pineapple, waxy, with green sweet apple nuances. Natural occurrence: Not reported found in nature.

ALLYL CYCLOHEXANEVALERATE Synonyms: 2-Propenyl 5-cyclohexane pentanoate; Allyl cylohexylpentanoate; Cyclohexanepentanoic acid, 2-propenyl ester CAS No.: CoE No.:

7493‑68‑7 474

FL No.: 09.469 EINECS No.: n/a

FEMA No.: JECFA No.:

2027 15

NAS No.:

2027

Description: Allyl cyclohexanevalerate 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

S-ALLYL-L-CYSTEINE

52

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.000 mg

IOFI: Artificial

Empirical Formula/MW: C14H24O2/224.34 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

119°C

Solubility

1.4605 (20°C) Insoluble in water; soluble in ethanol, essential oils and flavor materials; poorly soluble in propylene glycol

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

Usual 2.00 11.25 3.42

Max. 4.00 17.17 6.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.93 1.53 7.71

Max. 8.32 2.63 11.64

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

S-ALLYL-L-CYSTEINE Synonyms: 3-(Allylthio)-alanine; (2R)-3-(Allylthio)-2-aminopropanoic acid; (R)-Allylthio-2-aminopropionic acid; S-Allylcysteine; (+)-S-Allylcysteine; S-2-Propenylcysteine; S-(2-Propenyl)-L-cysteine; (2R)-2-Amino-3-(prop-2-en-1ylsulfanyl)propanoic acid; L-Cysteine, S-2-propenyl-; S-Allyl-laevo-cysteine CAS No.: CoE No.:

21593‑77‑1 n/a

FL No.: EINECS No.

15.055 n/a

FEMA No.: JECFA No.:

4322 1710

NAS No.:

n/a

Description: White powder; cooked roasted brown aroma. Consumption: Odor and/or flavor used in garlic, onion, and roasted.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.101 mg

IOFI: n/a

Empirical Formula/MW: H2C

NH 2 S

C6H11NO2S/161.22 O

OH

Specifications: (JECFA, 2008) Assay (min)

95%

Melting point

214–216°C

Solubility

Sparingly soluble in water; slightly soluble in ethanol

4-ALLYL-2, 6-DIMETHOXYPHENOL

53

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Fats, oils Fish products Gravies Imitation dairy Instant coffee, tea

Usual 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00

Food Category Meat products Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in garlic.

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

6627‑88‑9 11214

FL No.: 04.051 EINECS No.: 229‑600‑2

FEMA No.: JECFA No.:

3655 726

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: ADI: Acceptable. No safety concern when used at current levels as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.021 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O3/194.23

Specifications: (JECFA, 2008) Appearance

Clear, pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

168°C (11 mmHg)

Specific gravity

1.548–1.550 (20°C) Insoluble in water; soluble in fats; miscible in ethanol 1.089–1.095 (25°C)

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

Usual 0.10 1.00 0.10 0.10

Max. 0.50 5.00 0.50 0.50

Food Category Poultry Seasoning, flavorings Snack foods Soups

Usual 0.05 1.00 0.10 0.05

Max. 0.20 5.00 0.50 0.20

ALLYL DISULFIDE

54 Synthesis: n/a Aroma threshold values: Detection at 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; Diallyl polysulfides; 4,5-Dithia-1,7-octadiene; 2-Propenyl disulphide CAS No.: CoE No.:

2179‑57‑9 485

FL No.: 12.008 EINECS No.: 218‑548‑6

FEMA No.: JECFA No.:

2028 572

NAS No.:

2028

Description: Allyl disulfide has a 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.180 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10S2/146.28 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Pale yellow liquid 80% (min. 95% allyl disulfide + allyl sulfide + allyl mercaptan) 138/139°C (79°C at 16 mmHg)

Refractive index Solubility Specific gravity

1.537–1.551 (20°C) Insoluble in water; soluble in most common organic solvents 0.998–1.015 (25°C)

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

Usual 0.10 9.09 13.82 0.10 0.50

Max. 1.00 13.16 15.21 1.00 1.00

Food Category

Usual 2.00 9.40 0.07 0.50 1.00

Gravies Meat products Nonalcoholic beverages Soft candy Soups

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; Butyric acid, 2-ethyl-, allyl ester; 2-Propenyl 2-ethylbutanoate; Butanoic acid, 2-ethyl-, 2-propen-1-yl ester CAS No.: CoE No.:

7493‑69‑8 281

FL No.: 09.410 EINECS No.: 231‑332‑6

FEMA No.: JECFA No.:

2029 11

NAS No.:

Description: Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.

2029

ALLYL 2-FUROATE

55

Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996) Trade association guidelines: FEMA PADI: 0.615 mg

IOFI: Artificial

Empirical Formula/MW:

C9H16O2/156.22

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 99% 165–167°C

Refractive index Solubility Specific gravity

1.422–1.427 (20°C) Insoluble in water; soluble in ethanol 0.882–0.887 (25°C)

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

Usual 1.00 3.00 1.50

Max. 2.00 5.50 3.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.60 0.83 2.28

Max. 2.80 1.38 4.25

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

ALLYL 2-FUROATE Synonyms: Allyl furan-2carboxylate; Allyl pyromucate; 2-Furancarboxylic acid; 2-Propenyl ester; 2-Propenyl 2-furoate; Allyl 2-furancarboxylate; Allyl furoate; Allyl 2-furoate; 2-Furoic acid, allyl ester; 2-Propenyl 2-furancarboxylate; 2-Furancarboxylic acid, 2-propen-1-yl ester CAS No.: CoE No.:

4208‑49‑5 360

FL No.: 13.004 EINECS No.: 224‑128‑3

FEMA No.: JECFA No.:

2030 21

NAS No.:

2030

Description: A liquid with caramellic, fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00000289 mg/kg/day

Regulatory Status: FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.288 mg Empirical Formula/MW: C8H8O3/152.15

IOFI: Artificial

ALLYL HEPTANOATE

56 Specifications: (JECFA, 1997) Appearance Boiling point

Colorless or pale, straw liquid 206–209°C

Refractive index Specific gravity

1.495 (20°C) 1.181 (25°C)

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

Usual 0.50 1.50 1.10 0.27

Max. 1.00 3.20 1.40 1.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.75 0.24 1.55

Max. 1.60 0.54 3.14

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; Allyl enanthate; Allyl heptylate; Heptanoic acid, allyl ester; Heptanoic acid, 2-propenyl ester; 2-Propenyl heptanoate; Heptanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

142‑19‑8 369

FL No.: 09.097 EINECS No.: 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 mg/kg bw (1990). No safety concern when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.388 mg

IOFI: Artificial

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 210°C

Refractive index Solubility Specific gravity

1.426–1.430 (20°C) 1:1 in 95% ethanol 0.880–0.885 (25°C)

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

Usual 0.80 1.00 2.80 1.00 3.00 2.50 0.02 1.00

Max. 0.90 4.00 4.80 24.00 4.00 5.00 0.05 2.00

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

Usual 0.01 4.72 0.45 0.01 1.00 2.00 0.08

Max. 0.01 9.88 0.45 0.01 14.00 10.00 0.10

ALLYL α-IONONE

57

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, pineapple-like with waxy tropical nuance. Natural occurrence: Reported not found in nature.

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

123‑68‑2 2181

FL No.: 09.244 EINECS No.: 204‑642‑4

FEMA No.: JECFA No.:

2032 3

NAS No.:

2032

Description: A colorless liquid with fruity sweet, pineapple-like taste and fruit-like aroma (pineapple). Consumption: Annual: 16033.3 lb

Individual: 0.01358 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–0.13 mg/kg bw (1990). No safety concern (1996) Trade association guidelines: FEMA PADI: 10.749 mg

IOFI: Natural

Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light-yellow, stable, mobile liquid

Solubility

Assay (min) Boiling point

98% 185°C

Specific gravity

1.422–1.426 (20°C) Insoluble in water at 260°C and in propylene glycol; soluble in ethanol, fixed organic oils and organic solvents 0.884–0.890 (25°C)

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

Usual 2.77 56.72 28.63 27.04 30.05

Max. 5.50 80.28 181.20 43.14 46.27

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 18.63 0.16 11.94 51.86

Max. 0.01 53.79 0.29 21.98 71.82

Synthesis: By esterification of n-caproic acid with allyl alcohol in the presence of concentrated H2SO4 or of naphthalene-β-sulfonic acid in benzene under a nitrogen blanket. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, fresh, juicy, pineapple and fruity. 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-trimethyl2-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

ALLYL ISOTHIOCYANATE

58

CAS No.: CoE No.:

79‑78‑7 2040

FL No.: 07.061 EINECS No.: 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.712 mg

IOFI: Artificial

Empirical Formula/MW:

C16H24O/232.37

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point Flash point

Colorless to yellow liquid 88% 102–104°C (0.15 mmHg) >100°C

Refractive index Solubility Specific gravity

1.50402 (1.5030–1.5070) (20°C) 1:8 in 70% ethanol; insoluble in water 0.9289 (20°C); 0.928–0.935 (25°C)

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

Usual 0.30 3.62 1.19 1.56

Max. 0.75 6.26 2.87 3.54

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.70 0.62 4.19

Max. 1.50 1.28 6.39

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

ALLYL ISOTHIOCYANATE Synonyms: Mustard oil (mustard oil volatile, synthetic); Allyl isorhodanide; Allyl isosulfocyanate; Allyl isosulphocyanate; Allyl isothiocyanate, nonperfume 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; Oil of mustard; Oil of mustard, artificial CAS No.: CoE No.:

57‑06‑7 n/a

FL No.: 12.025 EINECS No.: 200‑309‑2

FEMA No.: JECFA No.:

2034 1560

NAS No.:

2034

Description: A colorless liquid with very pungent, irritating odor and acrid taste; lacrimatory. Consumption: Annual: 63666.6 lb

Individual: 0.05395 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005).

ALLYL ISOVALERATE

59

Trade association guidelines: FEMA PADI: 16.138 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H5NS/99.16 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% 150–151°C

Specific gravity

1.524–1.531 (20°C) Slightly soluble in water; soluble in ether and ethanol 1.013–1.020 (25°C)

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

Usual 25.00 718.00 49.99 0.05 1.00 2.00

Max. 100.00 5000.00 50.00 0.07 2.00 10.00

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

Usual 35.22 1.00 30.00 6.50 48.00 1.60

Max. 61.16 2.00 50.00 30.00 100.00 3.50

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

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

2835‑39‑4 2098

FL No.: 09.489 EINECS No.: 220‑609‑7

FEMA No.: JECFA No.:

2045 7

NAS No.:

2045

Description: A liquid with a fruit-like (apple, cherry) aroma. Used as a flavoring agent or adjuvant. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–0.12 mg/kg bw (1990). No safety concern (1996) Trade association guidelines: FEMA PADI: 4.008 mg Empirical Formula/MW: C8H14O2/142.20

IOFI: Artificial

ALLYL MERCAPTAN

60 Specifications: (JECFA, 2008 ) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

98% 155°C

Specific gravity

1.413–1.418 (20°C) Insoluble in water; miscible in perfume and flavor materials; soluble 1 mL in 1 mL 95% ethanol 0.879–0.884 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 5.00 10.00 Baked goods 19.07 28.94 Frozen dairy 16.00 35.33 Gelatins, puddings 10.78 12.44 Synthesis: By direct esterification in the presence of benzene.

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 37.00 4.28 22.72

Max. 37.00 11.05 37.02

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet fruity, with an apple, banana, pineapple and bubble gum-like nuance. Natural occurrence: Not reported found in nature.

ALLYL MERCAPTAN Synonyms: Allyl sulfhydrate; 2-Propene-1-thiol; Allylthiol; Prop-2-ene-1-thiol; 2-Propene-1-thiol CAS No.: 870‑23‑5 FL No.: 12.004 FEMA No.: 2035 NAS No.: CoE No.: 476 EINECS No.: 212‑792‑7 JECFA No.: 521 Description: A colorless liquid with strong garlic odor. Used as a flavor enhancer, flavoring agent or adjuvant. Consumption: Annual: 26.67 lb

2035

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: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.408 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H6S/74.15 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow mobile liquid

Refractive index

Assay (min)

75% (min 98% allyl disulfide + allyl sulfide + allyl mercaptan)

Solubility

Boiling point

66–68°C

Specific gravity

1.470–1.491 (20°C) Slightly soluble in water; miscible in alcohol, oil, and ethyl ether; soluble 1 mL in 1 mL 95% ethanol 0.888–0.930 (25°C)

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

Usual 0.10 0.51 2.34 1.05

Max. 0.50 1.68 3.58 15.25

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

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

Usual 0.53 3.10 0.28 0.71

Max. 1.05 5.53 0.84 1.75

ALLYL METHYL TRISULFIDE

61

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

2179‑58‑0 11866

FL No.: 12.037 EINECS No.: 218‑549‑1

FEMA No.: JECFA No.:

3127 568

NAS No.:

3127

Description: An oil-soluble organosulfur compound present in garlic and onion with a strong odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8S2/120.24 Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless liquid 90%

Boiling point Refractive index

83–84°C 1.533–1.535 (20°C)

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

Usual 0.60 0.73 0.60 0.60

Max. 1.00 2.00 1.50 1.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.60 0.75

Max. 2.00 1.50 2.00

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 11867

FL No.: 12.045 EINECS No.: 251‑843‑8

FEMA No.: JECFA No.:

3253 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.529 mg Empirical Formula/MW: C4H8S3/152.31

IOFI: Nature Identical

ALLYL NONANOATE

62 Specifications: (JECFA, 1999) Boiling point

47°C

Refractive index

1.593–1.603 (25°C)

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

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Meat products Soups

Usual 2.00 2.00

Max. 2.00 2.00

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

ALLYL NONANOATE Synonyms: Allyl pelargonate; Allyl nonan-1-oate; Nonanoic acid, allyl ester; Nonanoic acid, 2-propenyl ester; 2-Propenyl nonanoate; Nonanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

7493‑72‑3 390

FL No.: 09.109 EINECS No.: 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 levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: Artificial

Empirical Formula/MW: C12H22O2/198.30 Specifications: (JECFA, 1997) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96.5%

Solubility

Boiling point

241–242°C

Specific gravity

1.430–1.436 (20°C) Insoluble in water; soluble in ethanol, essential oils and flavor chemicals 0.872–0.880 (25°C)

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

Usual 0.50 5.00 2.00 2.50

Max. 1.00 8.50 4.22 4.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.60 4.42

Max. 10.00 1.40 7.52

Synthesis: By esterification of nonanoic acid with allyl alcohol in benzene solution in the presence of naphthalene-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.

4-ALLYLPHENOL

63

ALLYL OCTANOATE Synonyms: Allyl caprylate; Allyl octylate; Octanoic acid, allyl ester; Octanoic acid, 2-propenyl ester; 2-Propenyl octanoate; Octanoic acid, 2-propen-1-yl ester CAS No.: CoE No.:

4230‑97‑1 400

FL No.: 09.119 EINECS No.: 224‑184‑9

FEMA No.: JECFA No.:

2037 5

NAS No.:

2037

Description: Allyl octanoate has a fruity odor and oily-winy undernote. It has a pineapple, banana, fatty, fruity taste. Consumption: Annual: 23.33 lb

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 3.982 mg

IOFI: Artificial

Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

222°C

Specific gravity

1.432–1.434 (20°C) Soluble in ethanol and fixed oils; insoluble in glycerol and water at 260°C; slightly soluble in propylene glycol 0.872–0.880 (25°C)

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

Usual 1.00 20.99 6.96

Max. 2.00 30.58 13.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 18.43 4.02 16.75

Max. 34.71 8.34 22.34

Synthesis: By esterification of caprylic acid with allyl alcohol in benzene in the presence of naphthalene-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.

4-ALLYLPHENOL Synonyms: 3-(p-Hydroxyphenyl)-1-propene; p-Hydroxyallylbenzene; γ-(p-Hydroxyphenyl)-α-propylene; p-Allylphenol; Phenol, 4-(2-propenyl)- (9CI); Phenol, p-allyl- (8CI); Chavicol; 4-Allyl phenol; para-Allyl phenol CAS No.: CoE No.:

501‑92‑8 11218

FL No.: 04.058 EINECS No.: 207‑929‑2

FEMA No.: JECFA No.:

4075 1527

NAS No.:

n/a

Description: Colorless liquid; medicinal phenolic aroma. Consumption: Odor and/or flavor used in bay and betel. Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current level of intake (2005).

Individual: n/a

ALLYL PHENOXYACETATE

64 Trade association guidelines: FEMA PADI: 4.198 mg

IOFI: n/a

Empirical Formula/MW: C H2

C9H10O/134.18

OH

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Melting point

1.0 95% 235°C 15–16°C

Refractive index Solubility Specific gravity

1.542–1.548 (20°C) Insoluble in water; soluble in ethanol 1.017–1.023 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies Hard candy

Usual 10.00 5.00 7.00 10.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 10.00

Max. 50.00 25.00 35.00 50.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 50.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 2.00 7.00 5.00 2.00 7.00 7.00 7.00 5.00 20.00 10.00 5.00

Max. 10.00 35.00 25.00 10.00 35.00 35.00 35.00 25.00 100.00 50.00 25.00

Synthesis: n/a Aroma threshold values: High strength odor; phenolic type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in Alpinia galanga oil (0.20%), bay leaf oil (<0.01–15.51%), bay leaf oil anise (0.8%), bay leaf oil clove (17.1%), and betel leaf.

ALLYL PHENOXYACETATE Synonyms: Acetate p.a.; Acetic acid, phenoxy-, allyl ester; Acetic acid, phenoxy-, 2-propenyl ester; 2-Propenyl phenoxyacetate CAS No.: CoE No.:

7493‑74‑5 228

FL No.: 09.701 EINECS No.: 231‑335‑2

FEMA No.: JECFA No.:

2038 18

NAS No.:

2038

Description: Allyl phenoxyacetate is a colorless liquid with honey- and pineapple-like aroma. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).

ALLYL PHENYLACETATE

65

Trade association guidelines: FEMA PADI: 0.370 mg

IOFI: Artificial

Empirical Formula/MW: C11H12O3/192.21 Specifications: (FCC, 2003; JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97.5% C11H12O3 265°C, 100–102°C (1 mmHg)

Specific gravity

1.512–1.519 (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 1.00–1.11 (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 Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.27 0.53 2.16

Max. 2.00 0.98 4.70

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

ALLYL PHENYLACETATE Synonyms: Allyl α-toluate; Acetic acid, phenyl-, allyl ester; Benzeneacetic acid, 2-propenyl ester; Phenylacetic acid allyl ester; 2-Propenyl benzeneacetate; 2-Propenyl phenylacetate; Benzeneacetic acid, 2-propen-1-yl ester CAS No.: CoE No.:

1797‑74‑6 2162

FL No.: 09.790 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 6.183 mg

IOFI: Artificial

Empirical Formula/MW: C11H12O2/176.21 Specifications: (JECFA, 1997) Appearance Assay (min)

Colorless, slightly viscous liquid 99%

Boiling point Refractive index

89–93°C 1.5122 (20°C)

ALLYL PROPIONATE

66 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 Gelatins, puddings 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 ; 2-Propenyl propanoate; Propionic acid, allyl ester CAS No.: CoE No.:

2408‑20‑0 2094

FL No.: 09.233 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.27 mg

IOFI: Artificial

Empirical Formula/MW: C6H10O2/114.15 Specifications: (FCC, 2003; JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% C6H10O2 122–123°C

Specific gravity

1.4105 (20°C) Soluble in alcohol (1 mL in 1 mL 95% ethanol) propylene glycol, vegetable oils; insoluble in water 0.914 (25°C)

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

Usual 5.00 10.00 12.00 13.00

Max. 10.00 20.00 17.00 15.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 5.60 1.00 10.00

Max. 5.60 2.00 90.00

Synthesis: By direct esterification of the acid with allyl alcohol in benzene solution in the presence of concentrated H2SO4, or of p-toluene sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: pungent, sharp, alliaceous, acrylate-like with a tropical depth. Natural occurrence: Not reported found in nature.

ALLYL SORBATE

67

ALLYL PROPYL DISULFIDE Synonyms: Allyl propyl disulphate; Disulfide, 2-propenyl propyl; Disulfide, allyl propyl; 2-Propenyl propyl disulfide; Propenyl propyl disulfide; 4,5-Dithia-1-octene; Propyl allyl disulfide CAS No.: CoE No.:

2179‑59‑1 600

FL No.: 12.021 EINECS No.: 218‑550‑7

FEMA No.: JECFA No.:

4073 1700

NAS No.:

n/a

Description: Colorless to yellowish liquid; fruity, garlic aroma. Consumption: Odor and/or flavor used in cabbage, tropical fruit, garlic, leek, and onion Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI 0.091 mg

IOFI: n/a

Empirical Formula/MW: S

C6H12S2/148.29

H3C

C H2 S

Specifications: (JECFA, 2008) Assay (min) Boiling point Other requirements

93% 66°C (10 mmHg) 195–200°C Also contains 1–2% allyl propyl sulfide and 1–2% dipropylsulfide

Refractive index Solubility Specific gravity

1.497–1.517 (20°C) Practically insoluble to insoluble in water ; soluble in ethanol 0.999–1.005 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.40

Max. 1.00 0.50 1.00 0.50 1.00 0.50 0.20 1.00 1.00 2.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.10 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less. Taste threshold values: Taste like that of cooked onions. Natural occurrence: Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and onion.

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; 2,4-hexadienoic acid, 2-propen-1-yl ester (2E, 4E)CAS No.: CoE No.:

7493‑75‑6 2182

FL No.: 09.312 EINECS No.: 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

ALLYL SULFIDE

68

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.84 mg

IOFI: Artificial

Empirical Formula/MW: C9H12O2/152.19 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to light yellow liquid 99% 67°C

Refractive index Solubility Specific gravity

1.506 (20°C) Soluble in ethanol 0.945–0.947 (25°C)

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

Usual 17.07 10.00 2.25

Max. 17.07 10.00 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.45 7.00

Max. 1.45 10.00

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

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

592‑88‑1 11846

FL No.: 12.088 EINECS No.: 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.86 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10S/114.211 Specifications: (JECFA, 1999) Appearance

Colorless to pale yellow liquid

Solubility

Boiling point Refractive index

138–139°C 1.488–1.492 (20°C)

Specific gravity

Insoluble in water; miscible in ethyl, alcohol and diethyl 0.887–0.892 (25°C)

ALLYL THIOHEXANOATE

69

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

Usual 0.01 7.67 8.94 0.01 0.01

Max. 0.04 10.53 9.98 0.04 0.04

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.00 9.22 0.01 0.04

Max. 3.00 10.89 0.04 0.05

Synthesis: From allyl iodide plus potassium sulfide in alcohol. Aroma threshold values: Detection at 0.05 ppb Taste threshold values: Taste characteristics at 2 ppm: sulfureous, onion–garlic and vegetative radish-like with a slightly hot nuance. 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 THIOHEXANOATE Synonyms: Hexanethioic acid, S-2-propenyl ester; Allyl butane thioate; 2-(Allylsulfanyl)-1-heptene hydrate; Hexane thioic acid S-2-propenyl ester CAS No.: CoE No.:

156420‑69‑8 n/a

FL No.: 12.275 EINECS No.: n/a

FEMA No.: JECFA No.:

4076 1681

NAS No.:

n/a

Description: Clear, colorless liquid; fruity, sulphureous aroma. Consumption: Odor and/or flavor used in garlic. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.430 mg

IOFI: Artificial

Empirical Formula/MW: O

C9H16OS/172.29

C H2 H3C

S

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

195–196°C 1.473–1.479 (20°C)

Specific gravity

Insoluble in water; soluble in heptane, triacetin, and ethanol 0.930–0.934 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Egg products Fats, oils Fish products Gravies

Usual 0.25 2.50 0.40 2.00 0.50 0.25 0.40 0.30 0.20

Max. 1.30 12.50 2.00 10.00 3.00 1.30 2.00 1.50 1.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.40 0.30 0.20 0.05 0.20 0.50 0.50 0.10

Max. 2.00 1.50 1.00 0.50 1.00 5.00 2.50 1.00

ALLYL THIOPROPIONATE

70 Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in fried garlic.

ALLYL THIOPROPIONATE Synonyms: Propionic acid, thioacrylic ester; Thiopropionic acid, allyl ester; Allyl thiopropionate; Propanethioic acid, S-2propenyl ester CAS No.: 41820‑22‑8 FL No.: 12.101 CoE No.: 11436 EINECS No.: n/a Description: Allyl thiopropionate has a sweet, alliaceous odor.

FEMA No.: JECFA No.:

3329 490

NAS No.:

Consumption: Annual: 1.67 lb

3329

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999) Trade association guidelines: FEMA PADI: 0.047 mg

IOFI: Artificial

Empirical Formula/MW: S

O

H2C

C6H10OS/130.21 C H3

Specifications: (JECFA, 2002) Assay (min) 83% + 15% diallylsulfide Refractive index 1.475–1.485 (20°C) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Synthesis: n/a

Usual 0.25 0.25

Specific gravity

Max. 0.25 0.25

0.898–0.902 (25°C)

Food Category

Usual 0.25 0.25

Gravies Soups

Max. 0.25 0.25

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: fresh onion with a green sweet vegetable nuance. Natural occurrence: Not reported found in nature.

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

7493‑71‑2 2183

FL No.: 09.493 EINECS No.: 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 when used as a flavoring agent (1996).

ALLYL 10-UNDECENOATE

71

Trade association guidelines: FEMA PADI: 4.99 mg

IOFI: Artificial

Empirical Formula/MW:

C8H12O2/148.18

Specifications: (JECFA, 1997) Acid value (min)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (max)

98%

Specific gravity

1.451–1.454 (20°C) Slightly soluble in water, ether and most fixed oils 0.939–0.943 (25°C)

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

Usual 30.25 4.25 20.00

Max. 39.25 5.50 25.00

Food Category Nonalcoholic beverages Soft candy

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 10- undecenoate; 2-Propenyl 10-undecenoate; 10-Undecenoic acid, allyl ester; 10-Undecenoic acid, 2-propenyl ester; 10-Undecaenoic acid, 2-proen-1-yl-ester CAS No.: CoE No.:

7493‑76‑7 442

FL No.: 09.146 EINECS No.: 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 when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.49 mg

IOFI: Artificial

Empirical Formula/MW: C14H24O2/223.34 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 180°C

Specific gravity

1.448 (20°C) Insoluble in water; soluble in ethanol, propylene glycol and organic solvents 0.8802 (25°C)

ALLYL VALERATE

72 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.50 1.00 Gelatins, puddings 7.75 11.00 Baked goods 8.39 11.82 Nonalcoholic beverages 1.02 2.26 Frozen dairy Soft candy 1.56 2.36 2.50 4.15 Synthesis: By azeotropic distillation of a benzene solution of the corresponding acid and allyl alcohol in the presence of naphthaleneβ-sulfonic acid. Aroma threshold values: Detection at 1.0%: powdery, fatty coconut, waxy and dairy-like with a slight fruity pineapple nuance. Taste threshold values: Taste characteristics from 2.5 to 10 ppm: powdery, dry waxy with a slight floral finish. Natural occurrence: Not reported found in nature.

ALLYL VALERATE Synonyms: Pentanoic acid 2-propenyl ester; Valeric acid allyl ester; Allyl pentanoate CAS No.: 6321‑45‑5 FL No.: 09.866 CoE No.: n/a EINECS No.: 228‑675‑9 Description: Colorless clear liquid.

FEMA No.: JECFA No.:

4074 n/a

NAS No.:

Consumption: Annual: n/a

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: 4.338 mg

IOFI: Artificial

Empirical Formula/MW: O C H2 O

C8H14O2/142.20

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point

97% C8H14O2 164–165°C

Refractive index Solubility

1.421–1.425 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

ALMOND BITTER

73

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

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

8013‑76‑1 n/a

FL No.: n/a EINECS No.: 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: 386166.70 lb

Individual: 0.3272 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20, 27CFR 21.65, 32.151 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.70 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value (max) Angular rotation Assay Chlorinated compounds

8.0 Optically inactive or not more than 0.15° Not less than 95% aldehydes, calculated as benzaldehyde (C7H6O) Passes test

Heavy metals (as Pb) Passes test Hydrocyanic acid

Passes test (about 0.15%)

Refractive index

Between 1.541 and 1.546 (20°C)

Specific gravity

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): (FEMA 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit juice Gelatins, puddings

Usual 70.87 49.63 161.80 40.84 57.75 33.95

Max. 160.6 79.90 605.00 48.65 157.00 51.65

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

Usual 25.28 28.38 25.36 72.11 575.00

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

Max. 201.0 35.57 50.35 130.50 575.00

ALOE

74

ALOE Botanical name: Aloe perryi Baker, A. barbadensis Mill. A. Ferox Mill. and hybrids of this species with A. Africana and A. spicata Baker, A. vera (L.) Burm. f. Botanical family: Aloaceae 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 n/a

FL No.: n/a EINECS No.: 284‑293‑2

FEMA No.: JECFA No.:

2047 n/a

NAS No.:

2047

Description: According to the International Rules of Botanical Nomenclature, Aloe vera (L.) Burm. F. is the legitimate name for the species. The various species of aloe are plants with stalks about 1 m in height, few branches, and succulent basal leaves that are quite elongated and spiny-toothed; the flowers are spicated. A. vera (L.) Burm f. is a succulent, almost sessile perennial herb with leaves 30 to 50 cm long and 10 cm broad at the base. The bright yellow tubular flowers are arranged in a slender loose spike. 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). The plant material of interest is the juice, extracted by various physical methods, and may contain intact pieces of the inner fillet in liquid form. The extracted juice may be subsequently concentrated or dried. Commercial Aloe vera should not be confused with the yellow bitter exudate originating from the bundle sheath cells of the leaf or purified fractions of the juice, oils, or tinctures. Extracts and tinctures are sometimes used in liquor formulations because of the bitter flavor. Derivatives: Aloe derivatives include fluid extract, dry and soft extracts and tincture (10% in 80% ethanol). The main constituent of the juice and its derivatives is aloin, which varies from 5 to 25%. Other constituents include polysaccharides (β-(1–4)-linked acetylated mannan interspersed with O-acetyl groups, pectins, hemicelluloses, glucomannan, and mannose derivatives), amino acids, lipids, sterols, tannins and enzymes. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.585 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a mobile, pale-yellow liquid exhibiting a peculiar odor and an extremely bitter flavor. Apparently, the essential oil is of little or no commercial use as a flavor ingredient (Burdock, 1997). Other characteristics include: Specific gravity: 0.863; Boiling point: 266 to 271°C. Essential oil composition: Aloe juice contains about 2% essential oil. The main constituent of the juice and its derivatives (fluid extract, dry and soft extracts and tincture) is aloin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes

Usual 92.20 48.00

Max. 186.00 48.00

Food Category Nonalcoholic beverages Soft candy

Usual 15.25 100.00

Max. 190.00 500.00

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.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6001 977052‑71‑3

AMBERGRIS

75

Description: The althea, or marshmallow, is a perennial herb 50 to 150 cm high, growing preferentially in marshy areas as well as in the lower mountain areas in central and southern Europe, North Africa, Asia and North America. The plant (wild or cultivated) has long, spindle-shaped or cylindrical roots (grayish yellow externally, fleshy white internally), erect stems, alternate ovate white leaves and white or pinkish racemose flowers blossoming from July through September. Derivatives: Infusion (3 to 5%), fluid extract, syrup and tinctures (20%) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

ALTHEA ROOT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2048 n/a

NAS No.: EAFUS No.:

2048 977005‑75‑6

Description: See Althea Flowers. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.551 mg

IOFI: Natural

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

Usual 10.00 10.00 5.00

Max. 20.00 20.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.77 10.00

Max. 7.16 20.00

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.:

n/a n/a

FL No.: n/a EINECS No.: 232‑454‑2

FEMA No.: JECFA No.:

2049 n/a

NAS No.: EAFUS No.:

2049 977023‑08‑7

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.

AMBRETTE

76

Ambergris tincture has a peculiar, sweet, extremely tenacious odor with a seaweed, moss-like undertone. Although ambergris is used mainly in perfumery, the tincture may be employed in the formulation of aromas to confer special bouquets to liqueurs, tobacco, fruit flavors and beverages, candy and ice cream flavors. Derivatives: Dried or powdered ambra is never used as such. Usually it is used as a tincture (3 to 5% in 90 to 95% ethanol), extract or resinoid (prepared by concentration of the tincture). The alcoholic extract is aged in tightly sealed bottles in darkness to allow the full development of odor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.181 mg

IOFI: Natural

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

Usual 1.00 1.44

Max. 2.00 2.54

Food Category Soft candy

Usual 1.00

Max. 4.00

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

AMBRETTE Botanical name: Hibiscus abelmoschus L. Botanical family: Malvaceae Foreign names: Ambrette, graines (Fr.), Moschuskörner (Ger.), Abelmosco, semillas (Sp.), Ambretta, semi (It.) Description: The plant, originally from eastern India, is now cultivated in several tropical and equatorial countries. The fruits of the cultivated plant, Hibiscus abelmoschus L., contain the flat, kidney-shaped seeds about 4 mm long and 3 mm thick. The seeds are grayish-red but sometimes greenish in color. Although the better quality seeds are said to come from Martinique, seeds are also produced in Angola, Ecuador, China, Indonesia, Madagascar and the Seychelles. Derivatives: Essential oil: A 10% tincture is obtained by maceration of the crushed seeds in 65% ethanol.

AMBRETTE ABSOLUTE OIL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2050 n/a

NAS No.: EAFUS No.:

2050 991770‑79‑0

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

AMBRETTE SEED OIL

77

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 (max)

3.0

Saponification value

Optical rotation

–2°30ʹ to +3°0ʹ

Solubility

Refractive index

1.468 to 1.485 (20°C)

Specific gravity

140–200 1:2 to 1:5 in 80% ethanol, 1:0.5 in 90% ethanol 0.898 to 0.920 (25°C)

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

Usual 5.00 1.40 1.37

Max. 7.00 2.19 2.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.37 0.80 1.69

Max. 2.84 1.51 2.48

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: woody, seedy, berry, and fruity with musk and tobacco nuances.

AMBRETTE SEED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6171 977052‑20‑2

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 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

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2051 n/a

NAS No.:

2051

Description: See 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, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.127 mg

IOFI: Natural

Ambrette Tincture

78

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 (max) 3.0 Angular rotation Between –2.5° and +3° Heavy metals (as Pb) Passes test

Refractive index Saponification value Specific gravity

1.468–1.485 (20°C) 140–200 0.898–0.920 (25°C)

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

Usual 1.53 0.23 0.00 0.28

Max. 3.10 0.63 3.75 1.07

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.32 0.62

Max. 0.50 1.20 1.40

Aroma threshold values: Detection at 1%: musky and musty berrylike with raspberry and red licorice nuances and a hint of SenSen confection. Taste threshold values: Taste characteristics at 3 ppm: soapy, musky, Sen-Sen, tomato vegetative, spicy with notes of raspberry and cherry punch.

Ambrette Tincture CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2052 n/a

NAS No.: EAFUS No.:

2052 977017‑78‑9

Description: Ambrette seed tincture (variously reported as a 10% tincture being obtained by maceration of the crushed seeds in 65% ethanol, or as 25 parts of seeds to 100 parts of 80 to 90% ethanol) is reported to find greatest use in liqueurs, tobacco and fruit flavoring. See also Ambrette Seed. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.543 mg

IOFI: Natural

Physical–chemical characteristics: See Ambrette Seed Oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 17.75 25.00 9.20

Max. 26.50 45.00 26.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.00 8.00 28.00

Max. 45.00 12.40 40.80

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

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

551‑93‑9 n/a

FL No.: 11.008 EINECS No.: 209‑002‑8

FEMA No.: JECFA No.:

3906 n/a

NAS No.:

n/a

4-AMINOBUTYRIC ACID

79

Description: 2ʹ-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 2ʹ-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: O

C8H9NO/135.17

NH 2

H3C

Specifications: Assay Boiling point

98+% 85–90°C (0.5 mmHg)

Density Flash point

1.112 >230°F

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Breakfast cereal Confection, frosting Jams, jellies Milk products

Usual 0.05 0.05 0.05 0.05 0.05

Max. 95 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)*; green tea† and wine (0.7 to 12.8 μg/L).

4-AMINOBUTYRIC ACID Synonyms: gamma-Aminobutanoic acid; gamma-Aminobutyric acid; omega-Aminobutyric acid; 3-Carboxypropylamine; 4-Aminobutanoic acid; 4-Aminobutyric acid; GABA; Aminalon; Gaballon; Gammalon; Gammar; Gammasol; Gamarex; Gamastan; Gamulin; Immu-G; Mielogen; gamma-Aminobutyric acid [JAN] CAS No.: CoE No.:

56‑12‑2 n/a

FL No.: 17.035 EINECS No.: 200‑258‑6

FEMA No.: JECFA No.:

4288 1771

NAS No.:

n/a

Description: White, powdery solid; savory, meat-like aroma. Consumption: Odor and/or flavor used in additives. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 17.770 mg * †

Guyot et al. (1998) J. Agric. Food Chem. 46, 625. Kumazawa and Masuda. (1999) J. Agric. Food Chem. 47, 5169.

IOFI: n/a

dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE

80 Empirical Formula/MW:

OH H2N

C4H9NO2/103.12

O

Specifications: (JECFA, 2008) Appearance

White, powdery solid

Melting point

Assay (min)

99%

Solubility

200–202°C Insoluble in ethanol; slightly soluble in water; soluble in many nonpolar solvents

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confections/frostings Fats/oils Fruit ices Gelatins/puddings 
Synthesis: n/a

Usual 30.00 50.00 30.00 100.00 30.00 30.00 20.00 20.00

Max. 200.00 300.00 100.00 500.00 100.00 100.00 100.00 100.00

Food Category Hard candy Instant coffee/tea Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 40.00 20.00 20.00 30.00 20.00 10.00 20.00 30.00

Max. 300.00 100.00 200.00 100.00 100.00 100.00 200.00 200.00

Aroma threshold values: Medium strength odor; savory meaty type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE Synonyms: S-Methylmethioninium chloride; Methylmethionine sulfonium chloride; Methyllmethionine sulfonium chloride, L-; S-Methylmethionine sulfonium chloride; Sulfonium, (3-amino-3-carboxypropyl)dimethyl-, chloride, (S)-; Sulfonium, (3-amino3-carboxypropyl)dimethyl-, chloride, L-; Vitamin U CAS No.: CoE No.:

1115‑84‑0 761

FL No.: 17.015 EINECS No.: 214‑231‑1

FEMA No.: JECFA No.:

3445 1427

NAS No.:

n/a

Description: Naturally occurs as the L-form in a variety of vegetables. Although used in food as a flavoring ingredient in fish products, it has also been used therapeutically in the treatment of peptic ulcers, colitis and gastritis. Consumption: Annual: 98.33 lb

Individual: 0.00008333 mg/kg/day

Regulatory Status: CoE: Approved. Food: 50 ppm FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 8.68 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14NO2SCI/199.70 Specifications: (JECFA, 2008) Appearance

White, crystalline powder

Melting point

Assay (min)

98%

Solubility

139°C Soluble in water and ethanol; insoluble in fat

1-AMINO-2-PROPANOL

81

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

Usual 700.00

Max. 1000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sulfureous creamy, tomato, malty, vegetable like. Natural occurrence: Reported found in asparagus, cabbage, cabbage juice, celery, sweet corn, milk, potato, tea, green tea and tomato.

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

78‑96‑6 n/a

FL No.: n/a EINECS No.: 201‑162‑7

FEMA No.: JECFA No.:

3965 1591

NAS No.:

n/a

Description: 1-Amino-2-propanol has a fishy odor. Consumption: Annual: n/a

Individual:n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent. The evaluation is conditional because the estimated daily intake is based on the anticipated annual volume of production. The conclusion of the safety evaluation of this substance will be revoked if use levels or poundage data are not provided before the end of 2007. (2005) Trade association guidelines: PADI: 0.0070 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: OH

C3H9NO/75.11

NH2

H3C

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to faint yellow liquid 95% 160°C

Refractive index Solubility Specific gravity

1.445–1.451 (20°C) Soluble in water and ethanol 0.970–0.976 (25°C)

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

Usual 0.03 0.01 0.02 0.02

Max. 0.10 0.10 0.20 0.20

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

Synthesis: By employing Salmonella, mutatant cobD, and aminopropanol Aroma threshold values: Detection at 28 ppm in water. Taste threshold values: n/a Natural occurrence: Reportedly present in sherry.

Usual 0.02 0.02 0.005 0.03

Max. 0.20 0.20 0.01 0.10

AMMONIUM ISOVALERATE

82

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

7563‑33‑9 n/a

FL No.: 16.001 EINECS No.: 231‑458‑1

FEMA No.: JECFA No.:

2054 1203

NAS No.:

2054

Description: Ammonium isovalerate has a sharp, cheesy, yet somewhat sweet aroma. 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 6.57 mg

IOFI: n/a

Empirical Formula/MW: OH

H3C

C5H9O2.H4N/119.16

NH 3 C H3

O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

3.0 Deliquescent colorless crystals 98%

Melting point Solubility

72° Soluble in water, oils and ethanol

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

Usual 26.07 0.10 1.17 0.30

Max. 37.53 0.10 2.15 0.60

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.03 36.00 1.00 4.81

Max. 0.03 41.00 2.00 5.74

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

AMMONIUM SULFIDE Synonyms: Ammonium monosulfide; Ammonium monosulfide; Ammonium sulfide solution; Ammonium sulfide (solution); Diammonium sulfide; True ammonium sulfide CAS No.: CoE No.:

12135‑76‑1 n/a

FL No.: 16.002 EINECS No.: 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

AMYL ALCOHOL

83

Empirical Formula/MW: +

NH 4

H8N2S/68.14

S

2-

+ NH 4

Specifications: (Burdock, 1997) Liquid at room temperature (> –18°C, yellow crystals); tends to decompose at higher temperatures

Appearance

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

Solubility

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

Usual 11.24 2.00

Max. 13.17 2.00

Food Category Gravies Meat products

Usual 0.52 21.92

Max. 1.60 61.90

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

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

71‑41‑0 514

FL No.: 02.040 EINECS No.: 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 when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 12.42 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H12O/88.15 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 98% 138°C

Refractive index Solubility Specific gravity

1.407–1.412 (20°C) Miscible with alcohol 0.810–0.816 (25°C)

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

Usual 6.65 15.70 514.20 36.96

Max. 30.25 81.69 554.60 47.16

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: By hydrogenation of valeric aldehyde with sodium amalgam; from amyl chloride.

Usual 56.77 83.24 71.30 65.93

Max. 93.32 495.10 142.80 82.52

AMYL BUTYRATE

84 Aroma threshold values: Detection at 1.6 to 70 ppm

Taste threshold values: Taste characteristics at 50 ppm: intense fusel, fermented, bready and cereal with a fruity undertone. Natural occurrence: Reported found in banana, sweet cherry, cranberry, bourbon, vanilla, rice bran and Brazil nut.

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

540‑18‑1 270

FL No.: 09.044 EINECS No.: 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 when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 9.63 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% 185–186°C

Refractive index Solublity Specific gravity

1.409–1.414 (20°C) Soluble in alcohol and ether 0.863–0.866 (25°C)

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 Gelatins, puddings 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 apple juice.

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-; Heptanal, 2-benzylidene-; Heptanal, 2-(phenylmethylene); Jasmal; Jasminaldehyde; α-Pentylcinnamaldehyde; 2- Pentylcinnamaldehyde; 2-(Phenylmethylene)heptanal; Amyl cinnamal CAS No.: CoE No.:

122‑40‑7 128

FL No.: 05.040 EINECS No.: 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

α-AMYLCINNAMALDEHYDE DIMETHYL ACETAL

85

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.36 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H18O/202.29

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

5.0 Pale-yellowish liquid 97% 284–287°C

Refractive index Solubility Specific gravity

1.554–1.562 (20°C) Insoluble in water; miscible in alcohol 0.962–0.969 (25°C)

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

Usual 0.47 6.44 2.67 4.19

Max. 1.22 9.69 5.19 6.78

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.84 2.61 5.55

Max. 9.84 4.47 7.65

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 α-amylcinnamic 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)-; (2-(Dimethoxymethyl)1-heptenyl)benzene; Benzene, (2-(dimethoxymethyl)-1-hepten-1-yl)CAS No.: CoE No.:

91‑87‑2 47

FL No.: 06.013 EINECS No.: 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.62 mg Empirical Formula/MW: C16H24O2/248.36

IOFI: Artificial

α-AMYLCINNAMYL ACETATE

86 Specifications: (JECFA,2000) Acid value (max)

1.0

Refractive index

Appearance

Almost colorless to pale-yellow

Solubility

Assay (min) Boiling point

97% 300°C

Specific gravity

1.504–1.511 (20°C) Slightly soluble in water; miscible in alcohol 0.954–0.963 (25°C)

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

Usual 2.63 1.53 4.00

Max. 5.08 2.60 6.50

Food Category Nonalcoholic beverages Soft candy

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-βphenylacryl acetate; Cinnamyl alcohol, alpha-pentyl-, acetate; 1-Heptanol, 2-(phenylmethylene)-, acetate; α-Pentyl cinnamyl acetate; 2-(Phenylmethylene)-1-heptanol acetate; 2-(Phenylmethylene)heptyl acetate; 1-Heptanol, 2-(phenylmethylene)-1-acetate CAS No.: CoE No.:

7493‑78‑9 216

FL No.: 09.026 EINECS No.: 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.09 mg

IOFI: Artificial

Empirical Formula/MW: H3C

O

C16H22O2/246.35

O

C H3

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min)

1.0 Colorless, oily liquid 97%

Refractive index Solubility Specific gravity

1.487–1.495 (25°C) Soluble in oils; miscible in alcohol 0.953–0.961 (20°C)

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

Synthesis: From amylcinnamic alcohol and acetic acid. Aroma threshold values: n/a

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.50 1.65 4.40

Max. 8.50 3.20 9.60

α-AMYLCINNAMYL FORMATE

87

Taste threshold values: Taste characteristics at 15 ppm: earthy, fruity, spicy, powdery and balsamic. 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

FL No.: 02.030 EINECS No.: 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.50 mg

IOFI: Artificial

Empirical Formula/MW: C14H20O/204.31

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 95% 141°C

Refractive index Solubility Specific gravity

1.533–1.540 (25°C) Insoluble in water; miscible in alcohol 0.954–0962 (20°C)

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

Usual 0.50 2.06 1.25

Max. 1.00 5.65 3.67

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.75 0.80 2.00

Max. 4.50 1.58 6.10

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

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

FL No.: 09.090 EINECS No.: 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

α-AMYLCINNAMYL ISOVALERATE

88 Trade association guidelines: FEMA PADI: 0.70 mg

IOFI: Artificial

Empirical Formula/MW: C15H20O2/232.32

Specifications: (JECFA, 2001) Appearance Assay (min) Boiling point

Colorless liquid 85% (97% total of formate and the parent alcohol) 277°C

Refractive index

1.516–1.526 (25°C)

Solubility

Miscible in alcohol

Specific gravity

0.980–0.999 (20°C)

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

Usual 0.50 3.33 1.95

Max. 1.00 9.29 3.58

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.75 0.84 2.75

Max. 5.00 1.50 7.46

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

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

7493‑80‑3 463

FL No.: 09.468 EINECS No.: 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: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (2000) Trade association guidelines: FEMA PADI: 0.48 mg

IOFI: Artificial

Empirical Formula/MW:

C19H28O2/288.43

Specifications: (JECFA, 2002) Appearance Assay (min) Boiling point

Colorless liquid 97% 171°C (4 mmHg)

Refractive index Solubility Specific gravity

1.498–1.508 (20°C) Miscible in alcohol 0.938–0.950

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

Usual 0.50 1.87 1.25

Max. 1.00 4.33 2.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.25 0.92 2.00

Max. 4.50 1.58 3.57

AMYL 2-FUROATE

89

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; Pentyl formate; n-Pentyl formate CAS No.: CoE No.:

638‑49‑3 497

FL No.: 09.159 EINECS No.: 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 when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 7.29 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1997) Acid value (max) Appearance

5.0 Colorless to pale-yellow liquid

Melting point Refractive index

Assay (min)

92%

Solubility

Boiling point

128–130°C

Specific gravity

–73.5°C 1.396–1.402 (20°C) Miscible with alcohol, ether and other organic solvents 0.881–0.887 (25°C)

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

Usual 19.57 31.99 90.99 15.03

Max. 29.35 43.69 148.40 20.57

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 17.35 2.76 12.94 28.54

Max. 32.27 4.91 20.83 39.44

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

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

4996‑48‑9 2109

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2072 748

NAS No.:

2072

Description: Amyl 2-furoate has a fennel, mildly oily taste and a sweet caramellic-winy odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

AMYL HEPTANOATE

90

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.05 mg

IOFI: n/a

Empirical Formula/MW: C10H14O3/182.22

Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless or pale-yellow liquid

Solubility

Assay (min) 98% Boiling point 95–97°C Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Specific gravity

Usual 2.50 3.33 2.00

Max. 5.00 6.00 4.00

1.469–1.475 (20°C) Insoluble in water; miscible in alcohol 1.031–1.038 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.00 3.45 3.67

Max. 6.00 5.00 7.83

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

AMYL HEPTANOATE Synonyms: Amyl heptylate; Amyl heptanoate; Heptanoic acid, pentyl ester; Pentyl heptanoate CAS No.: 7493‑82‑5 FL No.: 09.098 FEMA No.: 2073 NAS No.: 2073 CoE No.: 370 EINECS No.: 231‑342‑0 JECFA No.: 170 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 when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.53 mg

IOFI: n/a

Empirical Formula/MW: C12H24O2/200.32 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

93% 240–245°C

Specific gravity

1.422–1.426 (20°C) Soluble in most organic solvents; 1 mL is soluble in 95% alcohol 0.859–0.863 (25°C)

AMYL HEXANOATE

91

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

Usual 5.00 4.25 88.28 5.77

Max. 10.00 6.37 124.00 7.28

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.49 3.26 10.52

Max. 14.00 12.20 13.34

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

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

540‑07‑8 315

FL No.: 09.065 EINECS No.: 208‑732‑4

FEMA No.: JECFA No.:

2074 163

NAS No.:

2074

Description: Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.87 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.29 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 222–227°C

Specific gravity

1.418–1.422 (20°C) Soluble in alcohol, propylene glycol and fixed oils; insoluble in glycerol and water; 1 mL is soluble in 1 mL 80% alcohol 0.858–0.863 (25°C)

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

Usual 5.00 12.30 6.61 13.88

Max. 10.00 17.79 67.52 18.96

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.95 4.37 18.31

Max. 9.36 6.56 24.88

Synthesis: By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes.

AMYL ISOTHIOCYANATE

92

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.

AMYL ISOTHIOCYANATE Synonyms: 1-Pentyl isothiocyanate; n-Pentyl isothiocyanate; Pentyl isothiocyanate; 1-Isothiocyanatopentane CAS No.: 629‑12‑9 FL No.: n/a FEMA No.: CoE No.: n/a EINECS No. 211‑075‑6 JECFA No.: Description: Colorless to yellow liquid; sharp green irritating aroma.

4417 1891

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.050 mg

IOFI: n/a

Empirical Formula/MW: N

S

C6H11NS/129.23 C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 101–103°C (35 mmHg) 191–193°C 1.495–1.501 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.942–0.948 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Condiment/relishes Other grains Seasonings/flavors Synthesis: n/a

Usual 5.00 0.10 0.10

Max. 25.00 0.50 0.50

Food Category Snack foods Soups

Usual 0.10 0.10

Max. 0.50 0.50

Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

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.: 65504‑96‑3 FL No.: 13.027 FEMA No.: 2076 CoE No.: 2205 EINECS No.: n/a JECFA No.: 1485 Description: 2-Amyl-5 or 6-keto-1,4-dioxane has a fruity-winy, somewhat ethereal odor. Consumption: Annual: <1.00 lb

NAS No.:

2076

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005).

AMYL METHYL DISULFIDE

93

Trade association guidelines: FEMA PADI: 0.54 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O3/172.22 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

101–103°C (15 mmHg) Lactone undergoes ring opening in basic solution

Specific gravity

Other requirements

1.480–1.486 (20°C) Slightly soluble in water; soluble in ethanol 1.288–1.294 (25°C)

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

Usual 1.00 2.00 5.00

Max. 5.00 5.00 10.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

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

72437‑68‑4 n/a

FL No.: 12.253 EINECS No.: n/a

FEMA No.: JECFA No.:

4025 1697

NAS No.:

n/a

Description: Amyl methyl disulfide has a sulfurous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.226 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C6H14S2/150.31

S H3C

Appearance

Clear, pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

198–202°C

Specific gravity

C H3 S

1.485–1.495 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 0.943–0.953 (20°C)

AMYL OCTANOATE

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

Usual 0.80 0.40 0.30 0.40 0.40 0.80

Max. 1.50 0.80 0.60 0.80 0.80 1.50

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

Usual 0.40 0.40 0.40 0.40 0.30 0.30

Max. 0.80 0.80 0.80 0.80 0.60 0.60

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

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

638‑25‑5 393

FL No.: 09.112 EINECS No.: 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 when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.65 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 260°C

Specific gravity

1.425–1.429 (20°C) Soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerol and water; 1 mL is soluble in 7 mL 80% alcohol 0.855–0.8562 (25°C)

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

Usual 7.20 0.05 4.85

Max. 10.09 0.10 6.81

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.29 3.98 6.72

Max. 6.22 5.76 9.33

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

AMYRIS OIL

95

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

977059‑69‑0 33

FL No.: n/a EINECS No.: 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

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6005

Description: The volatile oil is obtained by the steam distillation from the wood of Amyris balsamifera L. The yield is approximately 2.5 to 3.0%. Amyris oil has a wood-like odor reminiscent of sandalwood with a burning taste. It is used as a fixative in perfumery and in flavors, such as Oriental specialties and liqueurs. Consumption: Annual: 366.67 lb

Individual: 0.0003107 mg/kg/day

Regulatory Status: CoE: Category 5 FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value (max) Angular rotation

3.0 Between +10° and +53°

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 (20°C) Solubility Passes test in alcohol Specific gravity

0.943–0.976

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.

trans-ANETHOLE

96

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-epi-γ-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-sesquiphellandrene 4.7%; β-bisabolene 0.8%; α-zingiberene 2.4%; seline 3,7(11)-diene 2.5%. Carbonyl and lactonic compounds: α-agarofuran 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; p-Propenyl anisole; p-Propenylphenyl methyl ether; Anethole; p-Anethole; trans-Anethole; (E)-Anethole; Anisole, p-propenyl-, trans-; Anisole, p-propenyl-, (E)-; Benzene, 1-methoxy-4-(1-propenyl)-, (E)-; (E)-1-Methoxy-4-(1-propenyl)benzene; trans-p- Methoxy-beta-methylstyrene; trans-1(p-Methoxyphenyl)propene; trans-p-Propenylanisole; (E)-p-Propenylanisole CAS No.: CoE No.:

4180‑23‑8 183

FL No.: 04.010 EINECS No.: 224‑052‑0

FEMA No.: JECFA No.:

2086 217

NAS No.:

2086

Description: trans-Anethole has a characteristic anise, sweet, spicy, warm odor and corresponding sweet taste. Consumption: Annual: 62833.33 lb

Individual: 0.05324 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0–2 mg/kg bw. No safety concern when used at current levels as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 65.14 mg

IOFI: Natural

Empirical Formula/MW: C10H12O/148.20 Specifications: (JECFA, 1997) Appearance

Colorless to faintly yellow liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

234–239.5°C

Specific gravity

1.559–1.562 (20°C) 1:2 in 96% alcohol; slightly soluble in water; miscible with chloroform and ether 0.983–0.988 (25°C)

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

Usual 634.80 264.10 265.30 41.48 44.52 2.51

Max. 722.50 494.90 2564.00 53.45 52.80 5.01

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

Usual 375.50 5.01 32.89 327.40 43.00

Max. 491.70 10.01 42.54 530.60 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 10 ppm: sweet, anise, licorice and spicy with a lingering, sweet aftertaste.

ANGELICA ROOT EXTRACT

97

ANGELICA Botanical name: Angelica archangelica L. Botanical family: Apiaceae (Umbelliferae) Other names: Garden angelica, European angelica Foreign names: Archangelique (Fr.), Echt Engelwurz (Ger.), Arcangelica (Sp.), Angelica (It.) Description: Angelica is an herbaceous plant, about 1.5 m high, cultivated in Europe, especially France, Belgium and Germany. The plant is characterized by spindle-shaped, fleshy roots, an erect stalk, alternate leaves and greenish-yellow flowers with an inferior ovary; the seeds are oblong with an off-white color. The plant blooms from June to August. The parts of the angelica used are the roots, seeds and stems. The active principles of angelica are coumarin and furocoumarin. The plant (including roots and seeds) contains several furocoumarins including angelicin, bergapten and xanthotoxin, as well as umbelliprenin and various phenols. One of the main constituents is β-phellandrene. Angelica may be cultivated as a fresh vegetable, or cooked and prepared like rhubarb. The dried roots and the corresponding derivatives find extensive use in the formulation of liqueurs. Roots are often employed in the flavoring of vermouths and bitters. The roots are sometimes employed with juniper berries to make gin. Angelica oil or extract contains 5-methoxypsoralen and 8-methoxypsoralen and, therefore, may 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 ROOT CAS No.: CoE No.:

n/a 56

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6172 977050‑06‑8

Description: See Angelica. Consumption: Annual: 15.00 lb

Individual: 0.00001217 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins) FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA: PADI: n/a IOFI: n/a Composition: Polysaccharides (mainly sucrose), tannins, organic acids (angelic = methylcorotonic acid, caffeic acid, chlorogenic acid); flavonoids (archangelenone); essential oil (yield 0.35 to 1.30%); coumarins and furocoumarins (osthenol 0.37 to 0.47 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.:

84775‑41‑7 5

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2087 n/a

NAS No.: EAFUS No.

2087 977032‑49‑7

Description: See Angelica. Consumption: Annual: 0.33 lb

Individual: 0.00000028 mg/kg/day

ANGELICA ROOT OIL

98

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

IOFI: Natural

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

Usual 15.79 40.96 50.79

Max. 15.79 56.24 60.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 73.00 26.69 52.03

Max. 91.00 54.76 60.44

Aroma threshold values: Detection at 100%: woody, warm, aromatic, herbaceous tea and tobacco-like with a valerian-like note. Taste threshold values: Taste characteristics at 0.05 to 0.10%: strong, woody, slightly smoky, dry and slightly bitter, moderately herbaceous, slightly astringent with a cooked fruity background.

ANGELICA ROOT OIL CAS No.: CoE No.:

8015‑64‑3 56

FL No.: n/a EINECS No.: 283‑871‑1

FEMA No.: JECFA No.:

2088 n/a

NAS No.:

2088

Description: The essential root oil is obtained by steam distillation of the roots. The pale-yellow 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 laborintensive process in digging and cleaning the roots, make the root oil fairly expensive. Consumption: Annual: 40.00 lb

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 38.68; frozen dairy 26.82; soft candy 37.42; gelatins, puddings 35.81; nonalcoholic beverages 13.31; alcoholic beverages 41.29. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.634 mg

IOFI: Natural

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value

Not more than 7.0 Refractive index 1.473–1.487 (20°C) Optically inactive, or not more than Angular rotation Solubility in alcohol Passes test +46° Ester value Between 10 and 65 Specific gravity 0.850–0.880 (25°C) Heavy metals (as Pb) Passes test 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 to 24%, α-phellandrene 7.5–20%, β-phellandrene 16 to 24%, β-pinne 0.2 to 0.5%); macrocyclic lactone 0.8 to 2.4% (CoE, 2000). TNO (2000) reported 87 compounds from the angelica root oil. Of these, 43 were hydrocarbons, 22 alcohols and the remaining were esters, carbonyl aldehydes, carbonyl ketones, lactones, phenols, furans and oxides or epoxides of pyrans and coumarins.

ANGELICA SEED EXTRACT

99

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

Usual 29.02 27.49 20.40

Max. 41.29 38.68 26.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 13.47 9.29 26.83

Max. 35.81 13.31 37.42

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

ANGELICA SEED CAS No.: CoE No.:

977050‑07‑9 56

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6173

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

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins) FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

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

ANGELICA SEED EXTRACT CAS No.: CoE No.:

977032‑50‑0 n/a

FL No.: 56 EINECS No.: n/a

FEMA No.: JECFA No.:

2089 n/a

NAS No.:

2089

Description: See 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; gelatins, puddings 130.00; nonalcoholic beverages 1200.00; alcoholic beverages 2000.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 173.112 mg

IOFI: Natural

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

Usual 1800.00 50.50 48.00

Max. 2000.00 63.50 60.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 115.00 1000.00 18.70

Max. 130.00 1200.00 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

100

ANGELICA SEED OIL CAS No.: CoE No.:

n/a 56

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2090 n/a

NAS No.: EAFUS No.

2090 977050‑08‑0

Description: Angelica seed oil is obtained by steam distillation of the fresh seed of Angelica archangelica L. It has a sweeter and more delicate aroma than the root oil. The essential seed oil has a bitter, aromatic flavor. The essential seed oil is obtained in 0.6 to 1.5% yields by steam distillation of seeds harvested in mid-July (in Germany). Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 68.73; frozen dairy 59.08; soft candy 70.26; gelatins, puddings 54.70; nonalcoholic beverages 33.00; alcoholic beverages 75.61 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 13.444 mg

IOFI: Natural

Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Specifications: Acid value (max) Angular rotation Ester value Heavy metals (as Pb)

3.0 +4°–+16° 14–32 Passes test

Refractive index Solubility in alcohol Specific gravity

1.480–1.488 (20°C) Passes test 0.853–0.876 (25°C)

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, β-pinene, 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 Baked goods Frozen dairy

Usual 55.72 51.72 45.36

Max. 75.61 68.73 59.08

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.45 23.87 54.01

Max. 54.70 33.00 70.26

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: gin, herbal, ambrette, mush-like nuance.

ANGELICA STEM OIL CAS No.: CoE No.:

n/a 56

FL No.: n/a EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

2091 n/a

NAS No.: EAFUS No.

2091 977032‑48‑6

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on coumarin and furocoumarins). Level of use in ppm: Baked goods 129.60; frozen dairy 88.42; soft candy 132.20; gelatins, puddings 17.50; nonalcoholic beverages 13.29; alcoholic beverages 77.00 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 22.037 mg

IOFI: Natural

ANGOLA WEED

101

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

Usual 64.00 116.60 72.53

Max. 77.00 129.60 88.42

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.22 11.42 114.8

Max. 17.50 13.29 132.20

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

FL No.: 10.012 EINECS No.: 209‑701‑8

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: Nature Identical

Empirical Formula/MW: C5H6O2/98.10 Specifications: (Burdock, 1995) Appearance

Needle-like crystal; readily isomerizes to the beta form

Refractive index

Boiling point

167–170°C; 56°C (12 mmHg)

Solubility

Melting point

18°C

Specific gravity

1.4476 (20°C) Slightly soluble in water; soluble in alcohol, ether, and carbon disulfide 1.084 (20°C)

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

Usual 4.00 2.00 0.20 2.00

Max. 4.00 2.00 0.20 2.00

Food Category Meat products Milk products Soft candy

Usual 2.00 0.20 2.00

Max. 2.00 0.20 2.00

Synthesis: By dry distillation of levulinic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: sweet, creamy, coconut, vanilla hay and coumarin-like nuances. Natural occurrence: Reported found in grape, white bread, soy bean and licorice.

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

977038‑44‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6006

ANGOSTURA

102

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.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6174 977000‑22‑8

Description: Angostura (bark) is obtained from Galipea officinalis, a wild-growing tree in the mountains of Venezuela, along the banks of the Orinoco River. The tree may grow up to 20 m in height and has long-stemmed leaves. It has large, cob-shaped, whitishred 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 Synonyms: Oils, angostura CAS No.: CoE No.:

68916‑12‑1 n/a

FL No.: n/a EINECS No.: 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

O-ANISALDEHYDE

103

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 (max) Ester value Ester value after acetylation Optical rotation

1.8 5.5

Refractive index Solubility

1.5074 (20°C) 1:9 in 90% ethanol

35.7

Specific gravity

0.928–0.960 (15°C)

–7°30ʹ to –50°

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 Gravies

Usual 1943.00 58.00 32.00 10.00

Max. 3030.00 69.00 50.00 40.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 33.00 288.10 52.00

Max. 50.00 329.90 73.00

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

O-ANISALDEHYDE Synonyms: 2-Anisaldehyde; o-Anisaldehyde; ortho-Anisaldehyde; Benzaldehyde, 2-methoxy-; o-Formylanisole; Benzaldehyde, o-methoxy-; 2-Methoxybenzaldehyde; o-Methoxybenzaldehyde; 2-Methoxybenzenecarboxaldehyde; 2-Methoxyphenylformaldehyde; 6-Methoxybenzaldehyde; Salicylaldehyde methyl ether CAS No.: CoE No.:

135‑02‑4 10350

FL No.: 05.129 EINECS No.: 205‑171‑7

FEMA No.: JECFA No.:

4077 n/a

NAS No.:

7627

Description: Colorless to cream amber crystalline powder; sweet powdery hawthorn guaiacol vanilla acetophenone almond aroma. Consumption: Odor and/or flavor used in acacia, almond, amber, ambrene, anise, apple, apricot, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.553 mg

IOFI: n/a

Empirical Formula/MW: O C H3

C8H8O2/136.15

O

ANISE

104 Specifications: (JECFA, 2008) Assay (min)

97%

Refractive index

Boiling point

243.0–244.0°C

Solubility

Melting point

37.0–38.0°C

Specific gravity

1.46–1.56 (20°C) Insoluble in water; soluble in ethanol, propylene glycol, and water (2950 mg/L, 25°C) 1.1700–1.1326 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices

Usual 3.00 10.00 30.00 5.00 5.00 1.00

Max. 30.00 50.00 50.00 20.00 20.00 10.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 10.00 5.00 1.00 5.00 1.00 5.00

Max. 20.00 50.00 10.00 20.00 10.00 20.00

Synthesis: n/a Aroma threshold values: Medium strength odor; anisic type; recommend smelling in a 10.00% solution or less. Taste threshold values: Sweet powdery guaiacol musty vanilla floral almond taste at 50 ppm in water. Natural occurrence: Reported found in Cassia oil, cinnamon bark, and Cinnamon bark oil (Cinnamomum zeylanicum Blume), Sri Lanka (0.09–0.15%).

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

84775‑42‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2093 n/a

NAS No.: EAFUS No.

2093 977007‑65‑0

Description: Herbaceous annual plant indigenous to Greece and Asia Minor, now extensively cultivated in Europe, in Russia and, to a lesser extent, in India. It has a perpendicular root, an erect cylindrical stalk, alternate leaves, yellowish-white flowers, five-edged carpels and lens-shaped seeds. It flowers in July. The fruits of commerce are grayish-green to dull yellowish-brown in color, 3 to 5 mm long and 1.5 to 2 mm wide, containing about 10% of fixed oil and 1.5 to 4% of essential oil. Parts used are fruits, improperly called seeds. Anise has a history of use as a spice and as a fragrance. It has a sweet, soft, mild flavor with rich effects. The main component responsible for its characteristic taste and smell, as well as for its medicinal properties, is trans-anethole. Derivatives: Fluid extract, tincture (20% in approximately 70% ethanol), infusion (5%) and decoction (4%). Extraction of anise seed yields an oleoresin containing fixed oil and the full anise flavor. Consumption: Annual: 255000.00 lb

Individual: 0.2161 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 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.

*

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.”

ANISOLE

105

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

Usual 3.77 961.00 691.00 2000.00 4.00

Max. 3.77 7581.00 1075.00 4000.00 5.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 151.90 1951.00 30.00 4.00

Max. 151.90 2304.00 40.00 7.00

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

84775‑42‑8 n/a

FL No.: n/a EINECS No.: 283‑872‑7

FEMA No.: JECFA No.:

2094 n/a

NAS No.: EAFUS No.

2094 8007‑70‑3

Description: Anise oil is obtained by steam distillation of the dried, ripe fruit of Pimpinella anisum L. It has the characteristic odor and taste of anise. Consumption: Annual: 38666.67 lb

Individual: 0.03276 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 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 Heavy metals (as Pb) Phenols Refractive index

Between –2° and +1° Passes test Passes test 1.553–1.560 (20°C)

Solidification point Solubility in alcohol Specific gravity

Not more than 15°C Passes test 0.978–0.988 (25°C)

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

Usual 426.30 162.40 180.00 181.50 46.30

Max. 570.20 181.90 180.00 2208.00 61.33

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

Usual 39.09 497.0 10.33 24.52 509.50

Max. 46.30 1255 27.08 31.33 681.10

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

ANISOLE Synonyms: Anizol; Benzene, methoxy-; Ether, methyl phenyl; Ether, methyl phenyl-; Methyl phenyl ether; Methoxybenzene; Phenyl methyl ether CAS No.: 100‑66‑3 FL No.: 04.032 FEMA No.: 2097 CoE No.: 2056 EINECS No.: 202‑876‑1 JECFA No.: 1241 Description: Anisole has a characteristic pleasant, anise-like, agreeable aromatic odor.

NAS No.:

2097

ANISYL ACETATE

106 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 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 7.58 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O/108.14 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 99% Boiling point 154°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.515–1.518 (20°C) Insoluble in water; soluble in alcohol and ether 0.999–0.993 (25°C)

Food Category Usual Max. Food Category Usual Max. 38.74 56.06 6.25 6.25 Baked goods Hard candy Frozen dairy 20.03 33.45 Nonalcoholic beverages 7.43 13.47 Gelatins, puddings 33.00 46.00 Soft candy 51.58 59.65 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-, 1-acetate; Benzenemethanol, 4-methoxy-, acetate; Benzyl alcohol, p-methoxy-, acetate; Cassie ketone; p-Methoxybenzyl acetate; p-Methoxybenzyl alcohol acetate; 4-Methoxybenzenemethanol acetate; 4-Methoxybenzyl acetate CAS No.: 104‑21‑2 FL No.: 09.019 FEMA No.: 2098 NAS No.: 2098 CoE No.: 209 EINECS No.: 203‑185‑8 JECFA No.: 873 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.22 mg Empirical Formula/MW: C10H12O3/180.20

IOFI: Nature Identical

ANISYL ALCOHOL

107

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% 235°C

Specific gravity

1.511–1.517 (20°C) 1:6 in 60% alcohol; insoluble in water 1.104–1.111 (25°C)

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

Usual 1.55 11.01 51.47 7.99 10.46

Max. 3.83 18.31 51.47 13.88 16.98

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.70 10.00 3.30 17.88

Max. 19.37 10.00 6.98 25.91

Synthesis: May be prepared by the reaction of anisic alcohol with acetic anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, floral, vanilla, coconut, honey, cocoa, anise and licorice. Natural occurrence: Reported found in vanilla and currants.

ANISYL ALCOHOL Synonyms: Anise alcohol; Anisic alcohol; p-Anisol alcohol; Anisyl alcohol; p-Anisyl alcohol; Benzenemethanol, 4-methoxy-; Benzyl alcohol, p-methoxy-; 4-Methoxybenzene-methanol; 4-Methoxybenzyl alcohol; p-Methoxybenzyl alcohol CAS No.: CoE No.:

105‑13‑5 66

FL No.: 02.128 EINECS No.: 203‑273‑6

FEMA No.: JECFA No.:

2099 871

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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.93 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10O2/138.17 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless to slightly yellow liquid

Melting point Refractive index

Assay (min)

97%

Solubility

Boiling point

259°C

Specific gravity

24–25°C 1.540–1.547 (20°C) Insoluble in water; poorly soluble in glycols, glycerol; soluble in organic solvents, oils; miscible in ethanol above 20°C 1.107–1.115 (25°C)

ANISYL BUTYRATE

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

Usual 0.96 12.73 6.48 10.90

Max. 2.87 24.12 12.78 23.85

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 6.33 17.44

Max. 2.62 14.76 27.96

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

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

6963‑56‑0 286

FL No.: 09.058 EINECS No.: 230‑163‑5

FEMA No.: JECFA No.:

2100 875

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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.39 mg

IOFI: n/a

Empirical Formula/MW: C12H16O3/208.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 270°C

Specific gravity

1.500–1.505 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.047–1.067 (25°C)

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

Usual 1.50 12.62 5.09

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.

Max. 4.00 17.36 6.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.00 2.83 8.05

Max. 10.60 3.97 12.90

ANISYL PHENYLACETATE

109

ANISYL FORMATE Synonyms: Benzenemethanol, 4-methoxy-, 1-formate; Anisyl alcohol, formate; Benzenemethanol, 4-methoxy-, formate; Benzyl alcohol, p-methoxy-, formate; 4-Methoxybenzenemethanol formate; p-Methoxybenzyl alcohol, formate; p-Methoxybenzyl formate; 4-Methoxybenzyl formate CAS No.: CoE No.:

122‑91‑8 354

FL No.: 09.087 EINECS No.: 204‑582‑9

FEMA No.: JECFA No.:

2101 872

NAS No.:

2101

Description: Anisyl formate has a floral, sweet, floral, herbaceous-green odor. 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.11 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O3/166.18 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

90% (GC, nonpolar column) 220°C

Specific gravity

1.519–1.525 (20°C) Insoluble in water, glycerol, propylene glycol; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.136–1.145 (25°C)

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

Usual 2.50 10.53 6.73

Max. 4.50 23.33 15.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.21 2.65 5.86

Max. 10.17 5.65 17.41

Synthesis: By direct esterification of anisic alcohol with formic acid. Aroma threshold values: n/a. Odor characteristics are sweet, spicy, vanilla-like with powdery fruity nuances. Taste threshold values: Taste characteristics at 50 ppm: sweet, vanilla, spice, with fruity heliotropine-like nuances. 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

FL No.: 09.706 EINECS No.: 203‑010‑5

FEMA No.: JECFA No.:

3740 876

NAS No.:

3740

Description: Anisyl phenylacetate has an anise-, honey-like, faint, balsamic-rosy odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

ANISYL PROPIONATE

110

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.57 mg

IOFI: Artificial

Empirical Formula/MW: C16H16O3/256.30 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 370°C

Specific gravity

1.553–1.563 (20°C) Soluble in organic solvents, oils; miscible in ethanol at room temperature; insoluble in water 1.125–1.133 (25°C)

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

Usual 5.00 7.33 2.70

Max. 10.00 14.70 6.16

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.70 2.39 4.92

Max. 6.16 5.66 10.80

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

ANISYL PROPIONATE Synonyms: Benzenemethanol, 4-methoxy-, 1-propanoate; Benzenemethanol, 4-methoxy-, propanoate; Benzyl alcohol, p-methoxy-, propionate; p-Methoxybenzyl propionate; 4-Methoxybenzenemethanol propionate CAS No.: CoE No.:

7549‑33‑9 426

FL No.: 09.145 EINECS No.: 231‑433‑5

FEMA No.: JECFA No.:

2102 874

NAS No.:

2102

Description: Anise propionate has an herbaceous odor and fruity (cherry, peach) taste. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.32 mg

IOFI: n/a

Empirical Formula/MW: C11H14O3/194.23 Specifications: (Burdock, 1997) Boiling point Refractive index

277°C (100–103°C at 0.5 mmHg) 1.5490 (20°C); 1.5112 (15°C)

Specific gravity

1.078 (15.5°C)

ANNATTO SEED

111

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

Usual 3.00 17.20 6.38 4.69

Max. 5.00 30.27 10.76 9.44

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.58 5.14 11.73

Max. 0.73 7.12 22.88

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

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

1393‑63‑1 n/a

FL No.: n/a EINECS No.: 215‑735‑4

FEMA No.: JECFA No.:

2103 n/a

NAS No.: E No.:

2103 160b

Description: The extract prepared from annatto seed, Bixa orellana (L.), using a food grade extraction solvent. Consumption: Annual: 1,500,000.00 lb

Individual: 1.2711 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq. FDA (other): HOC (1992) JECFA: ADI: 0 to 0.065 mg/kg bw (1982) Trade association guidelines: FEMA PADI: 252.02 mg IOFI: n/a Specifications: Identification: Oil-soluble annatto extract diluted with acetone exhibits absorbance maxima at 439, 470 and 501 nm. Water-soluble annatto extract diluted with water exhibits absorbance maxima at 451 to 455 nm and 480 to 484 nm (for other methods of identification, see FCC, 1996); arsenic (as As): Not more than 3 mg/kg; color intensity: Meets the representations of the vendor; lead: not more than 10 mg/kg; residual solvent: acetone, not more than 0.003%; hexanes, not more than 0.0025%; isopropyl alcohol, not more than 0.005%; methyl alcohol, not more than 0.005% in excess of that produced naturally; trichloroethylene and dichloromethane, not more than 0.003% individually or in combination. Physical–chemical characteristics: Annatto extracts occur as dark red solutions, emulsions or suspensions in water or oil or as dark red powders. Composition: Bixin is the principal pigment of the oil-soluble annatto extracts. Norbixin is the principal pigment of the water-soluble annatto extracts. Commercial preparations are usually mixtures of bixin, norbixin and other carotenoids. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Aroma threshold values : n/a Taste threshold values : n/a

ANNATTO SEED Botanical name: Bixa orellana L. Botanical family: Bixaceae

Usual 150.00 1459.00 2000.00 250.00 261.40

Max. 200.00 2479.00 2000.00 1000.00 439.10

Food Category Gravies Meat products Nonalcoholic beverages Snack foods

Usual 1.28 183.80 36.36 80.00

Max. 1.82 367.60 47.26 400.00

APRICOT

112 Other names: Annotta, Arnotta CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2104 n/a

NAS No.: EAFUS No.:

2104 977157‑28‑0

Description: This small tree bears panicles of white or pink flowers similar to wild roses, and a hairy, reddish fruit capsule containing 30 to 50 seeds. It is very popular with bees. Annatto colors are obtained from the seeds. The pericarb of the seed contains a coloring material, which is obtained by extraction. The red seed coats (arils) are also scraped off for use as an orange-red dye. The dye colors cheese, butter and chocolate and is used locally to flavor rice. Derivatives: Annatto extract Consumption: Annual: 3,650,000.00 lb

Individual: 3.00932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.2030 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI 8.968 mg

IOFI: n/a

Physical–chemical characteristics: The coloring material from the seed is obtained by extraction with alkali. The coloring matter is chiefly the carotenoid-bixin; upon saponification, the methyl ester group is split off, resulting in the diacid-norbixin. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies

Usual 50.04 250.00

Max. 100.00 500.00

Food Category Snack foods

Usual 25.00

Max. 100.00

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

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

APRICOT KERNEL OIL Other names: Persic oil, Prunus armeniaca oil CAS No.: CoE No.:

72869‑69‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2105 n/a

NAS No.:

2105

Description: See Apricot. Consumption: Annual: 5916.67 lb Individual: 0.005014 mg/kg/day

l-ARABINOSE

113

Regulatory Status: CoE: n/a FDA: 21 CFR 145 et seq., 150 et seq.; 182.40, 582.40 FDA (other): HOC (1992) (apricot) JECFA: n/a Trade association guidelines: FEMA PADI: 35.027 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 123.30 100.00

Max. 300.00 400.00

Food Category Nonalcoholic beverages Soft candy

Usual 130.00 350.00

Max. 150.00 375.00

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

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

5328‑37‑0 n/a

FL No.: n/a EINECS No.: 226‑214‑6

FEMA No.: JECFA No.:

3255 n/a

NAS No.:

3255

Description: Arabinose is widely distributed in nature including Acacia and Larix species as a complex polysaccharide. Consumption: Annual: 35666.67 lb

Individual: 0.03022 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 38.57 mg

IOFI: Natural

Empirical Formula/MW: HO

C5H10O5/150.13

OH

O

OH

OH

Specifications: (Burdock, 1997) Appearance

Rhombic prisms

Solubility

Melting point

159.5°C

Specific gravity

Optical rotation

+105° (20°C) (c = 3 in water)

Very soluble in water; slightly soluble in alcohol; insoluble in ether α, 1.585 (20°C); β, 1.625 (20°C)

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

Usual 150.00 75.00 150.00

Max. 450.00 450.00 450.00

Food Category Nonalcoholic beverages Soft candy

Usual 150.00 150.00

Synthesis: By partial hydrolysis of mesquite gum. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Widely distributed in nature including Acacia and Larix species as a complex polysaccharide.

Max. 450.00 450.00

l-ARGININE

114

l-ARGININE Synonyms: Arginine [USAN:INN]; (S)-2-Amino-5-guanidinovaleric acid; Arginine; 2-Amino-5-guanidinovaleric acid CAS No.: 74‑79‑3 FL No.: 17.003 FEMA No.: 3819 NAS No.: 0021 11890 JECFA No.: n/a CoE No.: EINECS No.: 200‑811‑1 Description: Arginine is a diaminomonocarboxylic acid. The nonessential amino acid, arginine, is a urea cycle amino acid and a precursor for the neurotransmitter nitric oxide, which plays a role in the regulation of the brain’s system of dilation and constriction of small blood vessels. It is strongly alkaline and its water solutions absorb carbon dioxide from the air (FCC, 1996). Functionality in foods includes, but is not limited to, nutrient and dietary supplement. Consumption: Annual: 6466.67 lb

Individual: 0.005480

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 582.5145 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 803404 mg

IOFI: Nature Identical

Empirical Formula/MW: NH

C6H14N4O2/174.20

H2N

O

NH

OH NH 2

Specifications: (FCC, 1996) Appearance Assay

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

Loss on drying

Not more than 1.0%

Residue on ignition

Not more than 0.2%

Heavy metals (as Pb) Not more than 0.002%

Specific rotation

Lead

Solubility

Not more than 10 mg/kg

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

Usual 20.00 3.00 20.00 15.00 3.00 2.00 3.00 5.00 5.00 15.00 5.00 5.00 3.00 15.00 1.00 5.00 10.00

Max. 100.00 30.00 100.00 100.00 15.00 25.00 15.00 10.00 15.00 30.00 15.00 15.00 15.00 100.00 20.00 10.00 100.00

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

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

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

Max. 15.00 100.00 15.00 30.00 100.00 10.00 100.00 15.00 5.00 25.00 250.00 250.00 15.00 250.00 15.00 15.00

ARTEMISIA (WORMWOOD)

115

Synthesis: Enzymatically, arginine is formed in two reactions from citrulline. The first reaction (citrulline + succinate) is catalyzed by the enzyme arginosuccinate synthetase. It is ATP dependent and with the formation of a new C–N bond in the gaunidino group of arginosuccinate, water is removed and ATP is hydrolyzed. The second reaction is catalyzed by arginine synthetase and involves the scission of arginosuccinate with the formation of arginine and fumaric acid. Aroma threshold values (ppb): Detection at 100%, faint. Taste threshold values (ppb): Taste characteristics at 1000 ppm: hint of sourness. Natural occurrence: Reported present in cheese, chocolate, eggs, meat, nuts and other products.

ARNICA FLOWER Botanical name: Arnica montana L., A. fulgens Pursh, A. cordifolia Hooker Botanical family: Compositae; Asteraceae Foreign names: Arnique montagnard (Fr.), Arnica Wohlverlei (Ger.), Arnica (Sp.), Arnica (It.) Other names: Leopard’s bane, Mountain tobacco, Mountain snuff, Wolf’s bane CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6347 977000‑27‑3

Description: Perennial herb commonly growing in pastures and mountain areas. A. montana grows wild in Russia, Scandinavia, northern India, and central and northern Europe. A. cordifolia grows wild in the United States, where it is known as mountain tobacco. The plant is 20 to 60 cm tall and has cylindrical rhizomes sprouted with numerous smaller roots, leaves, terminal solitary buds and peripheral ligulate yellow flowers (June to July). The flowers (also rhizomes) are used. Internal and external preparations made from the flowering heads of arnica have been used medicinally for hundreds of years. Arnica has an agreeable, herbaceous, sweet odor, somewhat reminiscent of chamomile, with a slight bitter flavor. Derivatives: Absolute, infusion (0.5 to 1.0%) tincture, fluid extract and resinoid (resinoine). An aromatic principle of the absolute is thymohydroquinone dimethylether. Derivative names: Arnica oil, Arnica Flowers Extract Consumption: Annual: <1.00 lb

Individual: 0.0000421 mg/kg/day

Regulatory Status: CoE: n/a FDA: 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: Arnica oil is yellow-orange to green-blue; it is obtained by steam distillation of flowers. Arnica root oil is obtained from the rhizomes; it is yellow to dark-yellow and more viscous than arnica oil. Both oils are scarce and expensive. Presumably some of the aromatic principles of the plant are lost in making the essential oil, and for this reason, the absolute, tincture and resinoid are preferred. Composition: A number of flavonoid glycosides have been identified in arnica. Besides these flavonoids, terpenoids, amines, carbohydrates and volatile oils have been detected. Other components found in arnica include bitter compound arnicin, caffeic acid, carotenoids, phytosterols, resin, tannins and anthoxanthine. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ARTEMISIA (WORMWOOD) Botanical name: Artemisia spp. (wormwood) Botanical family: Asteraceae; Compositae Foreign names: Armosie (Fr.), Vermut (Ger.), Asenzio (Sp.), Assenzio (It.)

ARTEMISIA EXTRACT

116

CAS No.: n/a

n/a 61

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3114 n/a

NAS No.: EAFUS No.:

3114 977052‑73‑5

Description: A. absinthium L. is a perennial herb widespread throughout central Europe and western Asia, as well as North America. The plant has stems up to 1 m high, branched rhizomes, alternate and petiolate lower leaves, pubescent radical leaves, and yellowish flowers (July and August). Parts used are the leaves and flowering tops. Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. Wormwood is used to flavor vermouth and the now banned liqueur, absinthe. The active principle of wormwood is thujone (prohibited in the United States), while other components include camphor. Derivatives: Derivatives are infusion (0.5 to 1%), fluid extract, distillation, water, tincture (20% in 70% ethanol) and artemisia oil. Consumption: Annual: <1.00 lb

Individual: < 0.000001 mg/kg/day

Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels: Alcoholic beverages 2400 ppm, nonalcoholic beverages 360 ppm. FDA: 21 CFR 172.510 (Thujone use is not authorized in the United States; finished food must be thujone free.), 182.10, 182.20, 582.10, 582.20 (Note that the Artemisia species listed in these sections is not consistent with that listed in 172.510.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.175 mg IOFI: Natural Composition: Qualitatively, the herb consists of sesquiterpene lactones (absinthin, isoabsinthin, anabsin, anabsinthin, arabsin, arlatin, sesartemin, diasesartemin, episesarteminabsintholide, artabsinolide and others) and flavonoids (aglycones, kaempferol-3-methyl, querecetagetin-3,6,3ʹ trimethyl and others). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 190.00

Max. 240.00

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

ARTEMISIA EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3115 n/a

NAS No.: EAFUS No.:

3115 977032‑37‑3

Description: See Artemisia. It exhibits a characteristic acrid taste. Obtained by steam distillation. Finished food must be thujone-free. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Use levels (in ppm): Baked goods 171.3; frozen dairy 175; soft candy 171.3; gelatins, puddings 175; nonalcoholic beverages 18.12; alcoholic beverages 46.06. FDA: 21 CFR 172.510, 182.20, 582.20 (Thujone use is not authorized in the United States; finished food must be thujone-free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 35.367 mg IOFI: Natural Specifications: An oil of Italian production has the following constants: Acid value (min)

5.6

Solubility

Ester value Ester value (after acetylation)

15–37

Specific gravity

1:0.5 to 1 in 90% alcohol, 1:1 to 2 in 80% alcohol 0.918–0.943 (20°C)

123

Physical–chemical characteristics: The oil is a dark-green to yellow-brown (sometimes blue because of the presence of azulenes) liquid exhibiting a characteristic acrid taste. The physical constants vary widely, depending on the source. Composition: The main constituents include α- and β-thujone, phellandrene, cadinene, pinene, sabinene, myrcene, chamazulene, β-caryophylene, bisabolene and terpenes.

ARTEMISIA (MUGWORT)

117

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

Usual 46.06 156.60 160.00

Max. 46.06 171.30 175.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 160.00 39.58 156.6

Max. 175.00 49.79 171.3

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

ARTEMISIA OIL Other names: Absinthium; Armoise; Armoise extract, Armoise oil; Oil wormwood; Wormwood oil CAS No.: CoE No.:

8008‑93‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3116 n/a

NAS No.:

3116

Description: See Artemisia. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Category 5 (with limits on camphor and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels (in ppm): Baked goods 59.79; frozen dairy 59.64; soft candy 58.44; gelatins, puddings 60.00; nonalcoholic beverages 18.12; alcoholic beverages 17.80. FDA: 21 CFR 172.510, 182.20, 582.20. (Thujone use is not authorized in the United States; finished food must be thujone free.) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 12.237 mg

IOFI: Natural

Physical–chemical characteristics: See Artemisia Extract. Essential oil composition: Six essential oils along with their important constituents from Artemisia absinthium L. are reported by CoE (2000). These essential oils include: (Z)-epoxy-ocimene chemotype; sabinyl acetate chemotype; chrysanthenyl acetate chemotype; β-thujone chemotype; β-thujone/epoxy ocimene (mixed chemotype) and cis-chrysanthenol chemotype. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 14.41 53.83 54.59 55.00

Max. 17.80 58.79 59.64 60.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.77 14.93 53.51

Max. 0.77 18.12 58.44

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

ARTEMISIA (MUGWORT) Botanical name: Artemisia vulgaris L. (common mugwort), A. pontica L. (roman mugwort) and other species Botanical family: Asteraceae; Compositae mugwort is an aromatic perennial and has median green leaves with silver, downy undersides and red-brown florates. It is an important herb in Asian and European folklore. Other names: Artmisia indica willd, Absinthium officinale Brot., Artemisia vulgare Lam. CAS No.: CoE No.: a

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.:a JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977052-73-5

FEMA and NAS numbers are specific to wormwood (Artemisia absinthium L.), not the mugwort varieties.

Description: A family of bitter aromatic herbs or shrubs that includes several species. Parts used are the leaves and flowering tops. Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. The active principle of A. vulgaris L. has been reported as polyacetylene compounds, thujone, while other chemical components include camphore and eucalyptol. CoE’s (2000) book on natural sources of flavoring describes 10 different species of Artemisia, including wormwood and tarragon.

ARTICHOKE LEAVES

118 Derivatives: Alcoholic extract, tincture and essential oil of herb and alcoholic extract from flowers. Consumption: Annual: <1.00 lb

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on camphor, eucalyptol, polyacetylene compounds and thujone). Thujone use restricted as in Annex II of the Council Directive 88/388/FL. Use levels (common mugwort) alcoholic extract of herb: Alcoholic beverages 2 to 10,000 ppm, nonalcoholic beverages 2 to 40 ppm. FDA: Not authorized FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.175 mg IOFI: Natural Composition: Qualitatively, artemesia consists of sesquiterpene lactones (vulgarin, vulgarole, α-amyrin, epoxyartemisia ketone) and alcohols, polyacetylenic derivatives and acids. Quantitatively, essential oil consists of terpenic hydrocarbons (α-pinene 0.3%, β-pinene 2.2%, sabinene 15.9%, caryophyllene 1.5%, camphene 0.45%, limonene 0.53%, p-cymene 3.3%); oxygenated terpenic compounds (α-thujone 56.3%, β-thujone 7.5%, 1,8-cineole 26.8%, camphor 20%, borneol 18.5%, α-terpienol 2.21%, geraniol 1.5%, eugenol 0.92%, linalool 1.14%, piperitonel); ester (bornyl acetate 18%) and sesquiterpene lactone (vulgarole). Aroma threshold values: n/a Taste threshold values: n/a

ARTICHOKE LEAVES Botanical name: Cynara scolymus L. Botanical family: Asteraceae; Compositae Other names: Globe artichoke Foreign names: Artichaut (Fr.), Artichoke (Ger.), Alkachofa (Sp.), Carciofo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6348 977038‑45‑1

Description: Perennial, herbaceous plant of Mediterranean origin, it can grow taller than 1 m. It has rhizomes, an erect stalk, large alternate leaves, blue-violet flowers and enveloping fleshy bracts. Parts used are cauline leaves. The leaves have a bitter tonic flavor. The fleshy receptacles and bracts of the flower bud and blanched stalk are eaten as a vegetable, but they may cause off-flavors in breast milk. The artichoke has been popular since Roman times as a food and medicine. Much of the pharmacologic activity of the leaves has been attributed to the presence of caffeoylquinic acid derivatives. Derivatives: Decoction (5%), fluid extract (soft and dried), tincture (20% in 60% ethanol). The active principles of derivatives are contained in the fresh leaves from 0.01 to 0.02%. Consumption: Annual: <1.00 lb Individual: 0.00001491 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 155.200, 172.510 (alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Artichoke leaves, stem and root (not the flower heads) contain a number of bitter aromatic principles. In addition the plant contains tannins and numerous enzymes including oxidases, peroxidases, cynarase and ascorbinase. TNO (2000) reported the presence of 48 compounds in artichoke. Of these, 16 were found to be hydrocarbons, 10 alcohols, 4 carbonyl ketones, 10 carbonyl aldehyde and the remaining were phenols, furans, sulfur compounds, halogens and oxides of pyrans and coumarins. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a

ASAFETIDA OIL

119

ASAFETIDA GUM Botanical name: Ferula assa-foetida L. and related species of Ferula Botanical family: Apiaceae; Umbelliferae Other names: Asafoetida gum; Asfoetida powder; Asant; Asefetida; Devil’s dung; Food of the gods; Gommo-oleoresin Foreign names: Asafetide (Fr.), Asant (Ger.), Asafetida (Sp.), Assafetida (It.) CAS No.: CoE No.:

9000‑04‑8 196

FL No.: n/a EINECS No.: 232‑522‑1

FEMA No.: JECFA No.:

2107 n/a

NAS No.:

2107

Description: Asafetida gum plant commonly grows on the steppes of Asia (Iran, Afghanistan, Turkestan, Kashmir). This herb, with a thick rootstock, feathery foliage and umbels of summer flowers, has a strong unpleasant, fetid, fishy smell. The plant is not used as such; only the gum resin exudate from its root is used. The pungent gum is extracted from the living rootstock by notching the plant at soil level. Asafetida has a strong, garlic-like odor and a slightly bitter, pungent taste. Derivatives: Fluid extract, tincture (20% in 70% ethanol) Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: Use levels; baked goods 11.06 ppm; meat products 2.25 ppm; soft candy 10 ppm FDA: Category 5. Levels of use in ppm: baked goods 11.06; meat products 2.25; soft candy 10 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.042 mg IOFI: Natural Composition: The resin consists of essential oil (7 to 12%), gum (25 to 48%), resin (40 to 60%) and ashes (1 to 3% or 10 to 15%, depending on the plant type). Volatile compounds from gommo-oleoresin (essential oil) are mainly disulfides and minor amounts of trisulfides. The resins are composed of asaresinotanol free or combined with ferulic acid, farnesiferol, umbelliferone, valeric acid and traces of vanillin. The gum is mainly composed of polysaccharides glucose, galactose, L-arabinose, rhamnose and glucuronic acid. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 6.78 1.05

Max. 11.06 2.25

Food Category Soft candy

Usual 5.00

Max. 10.00

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

ASAFETIDA OIL Other names: Asafetida oil (Ferula assafoetida L.); Asafoetida oil; Oils, asafetida CAS No.: CoE No.:

72869‑70‑6 196

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2108 n/a

NAS No.:

2108

Description: See Asafetida. The essential oil obtained by steam distillation of the resin. It has a garlic-like odor and a slightly bitter, pungent taste. Consumption: Annual: 23.33 lb Individual: 0.00001977 mg/kg/day Regulatory Status: CoE: Category 5. Levels of use in ppm: Baked goods 12.95; frozen dairy 10; meat products 49.68; condiments, relishes 3.02; soft candy 1.41; gelatins, puddings 15; snack foods 1; nonalcoholic beverages 15; foods 0.5 to 5 FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.737 mg

IOFI: Natural

Physical–chemical characteristics: It is a pale yellow to orange-yellow liquid. Main constituents include sulfur-containing compounds (methylpropenyl disulfides). Vanillin is also present; it is formed by oxidation of ferulic acid during the aging process of the resin.

ASAFETIDA FLUID EXTRACT

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

Usual 1.74 1.47 3.00 5.00

Max. 3.02 12.95 10.00 15.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 4.47 9.50 0.10 0.43

Max. 49.68 15.00 1.00 1.41

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: alliaceous, sulfureous, savory, metallic, woody, green and pungent.

ASAFETIDA FLUID EXTRACT Other names: Asafoetida tincture CAS No.: CoE No.:

9000‑04‑08 196

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2106 n/a

NAS No.: EAFUS No.:

2106 977038‑46‑2

Description: See Asafetida. It has a garlic-like odor and slightly bitter, pungent taste. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Category 5. Levels of use in ppm: Baked goods 29.36; fats and oils 20; frozen dairy 20; meat products 43.79; condiments, relishes 58.13; soft candy 16; snack foods 20; nonalcoholic beverages 15; gravies 6 FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 7.909 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Baked goods Fats, oils Frozen dairy Gravies

Usual 44.40 21.02 20.00 15.00 2.00

Max. 58.13 29.36 20.00 20.00 6.00

Food Category Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 38.04 8.00 10.00 10.00

Max. 43.79 15.00 20.00 16.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: savory, alliaceous roasted garlic and sweet onion-like with a lingering sulfurous and slight black pepper bite.

ASCORBIC ACID Synonyms: Ascorbic acid [INN:BAN:JAN]; AA; Acidum ascorbicum; Acidum ascorbinicum; Antiscorbic vitamin; Antiscorbutic vitamin; Ascorb; Ascorbate; L-Ascorbate; Ascorbate, L-; Ascorbic acid; L-Ascorbic acid; L(+)-Ascorbic acid; Ascorbic acid, L-; L-threo-Hex-2-enonic acid, gamma-lactone; Hicee; Hybrin; 3-Keto-L-gulofuranolactone; L-3Ketothreohexuronic acid lactone; Laroscorbine; L-Lyxoascorbic acid; 3-Oxo-L-gulofuranolactone; 3-Oxo-l-gulofuranolactone (enol form); Proscorbin; Redoxon CAS No.: CoE No.:

50‑81‑7 n/a

FL No.: n/a EINECS No.: 200‑066‑2

FEMA No.: JECFA No.:

2109 n/a

NAS No.: E No.:

2109 300

Description: Ascorbic acid is present in nutritionally useful amounts in many edible plants, especially in rapidly growing leafy vegetables, fruits, tomatoes and potatoes. Foods of animal origin as usually consumed are generally poor sources of the vitamin. Of the stereoisomers (L-ascorbic acid, D-ascorbic acid, L-isoascorbic acid and D-isoascorbic acid or erythorbic acid), only L-ascorbic acid has significant vitamin C activity. The vitamin C activity of ascorbyl palmitate is approximately equal to that of L-ascorbic acid. Ascorbic acid has a pleasant, sharp, acidic taste without any odor. It is extensively used as antioxidant, meat-curing aid, nutrient and dietary supplement. For a detailed description, see Burdock (1997).

ASPARAGUS

121

Consumption: Annual: 6,500,000.00 lb

Individual: 5.5084 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 137 et seq., 145 et seq., 150 et seq., 155 et seq., 161.175, 172.135, 172.315, 182.3013, 182.8013, 582.3013, 582.5013; 27 CFR 24.246 FDA (other): Approved for OTC use (21 CFR 310.527, 310.545); excipient (CDER, 1996). JECFA: ADI: Not specified (intake from food does not represent a hazard to health) (1981). Trade association guidelines: FEMA PADI: 0.21 mg

IOFI: Nature Identical

Empirical Formula/MW:

C6H8O6/176.12

Specifications: (FCC, 1996) White or slightly yellow powder or crystals, usually plates, sometimes needles, monoclinic system Boiling point 200°C Heavy metals (as Pb) <10 mg/kg Appearance

Melting point

190°C

Residue

<0.1%

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes Fish products Frozen dairy Fruit juice Gelatins, puddings Gravies Instant coffee, tea

Usual 0.12 0.28 0.13 0.06 0.10 0.17 0.32 0.24 1.94 0.08

Max. 0.16 0.30 0.51 0.10 0.30 0.17 0.61 0.30 3.25 0.08

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soups Sweet sauce

Usual 2.48 1.27 0.46 0.09 0.07 0.46 0.16 0.18 1.96

Max. 8.87 1.27 0.48 0.14 0.51 0.46 0.24 0.52 2.28

Synthesis: Ascorbic acid is prepared synthetically or extracted from various vegetable sources in which it occurs naturally. Synthesis involves the hydrogenation of D-glucose to D-sorbitol, followed by oxidation of the diacetone derivative of L-sorbose and the resulting diacetone-2-keto-l-gulonic acid converted to L-ascorbic acid by heating with hydrochloric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in rose hip, black currants, the juice of citrus fruits and the ripe fruit of Capsicum annuum L.

ASPARAGUS Botanical name: Asparagus officinalis L. Botanical family: Liliaceae CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6372 977082‑96‑4

Description: Asparagus is a glabrous, perennial herb with scale-like leaves and an erect, much branched stem that grows to a height of up to 3 m. This herb is cultivated in Europe, Asia, North Africa and North America for its edible, young shoots. These are eaten as vegetables, either green or blanched. Asparagus seeds have been used as a coffee substitute. Parts used are seeds and shoots. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

ASPARTAME

122 Regulatory Status: CoE: n/a FDA: 155 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Asparagus roots contain inulin and at least eight fructo-oligosaccharides. Two glycoside bitter principles, officinalisins I and II from dried roots have been isolated in yields of 0.12 and 0.075%, respectively. Asparagus seeds contain large quantities of sodium hydroxide-soluble polysaccharides. TNO (2000) reported the presence of several compounds in raw and cooked asparagus; in the raw asparagus, 140 compounds, while, in cooked, 116 compounds were detected. Of these, the majority were alcohols and sulfur-containing compounds. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: Distillate: Taste characteristics: green, raw, vegetative, bitter and herbal with a slight pyrazine nuance.

ASPARTAME Synonyms: Aspartame [USAN:INN:BAN]; 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, sterreoisomer; APM; Aspartylphenylalanine methyl ester; N-L-α-Aspartyl-L-pheylalanine 1-methyl ester; Nutrasweet®; Equal®; Canderel; Dipeptide sweetner; Methyl aspartylphenylalnate; 1-Methyl N-L-α-aspartyl-L-pheynylalanine; L-Phenylalanine, N-L-α-aspartyl-, 1-methyl ester; Succinamin acid, 3-amino-N-(α-carboxyphenylethyl)-, N-methyl ester, stereoisomer; Sweet dipeptide; Aspartamum CAS No.: CoE No.:

22839‑47‑0 n/a

FL No.: n/a EINECS No.: 245‑261‑3

FEMA No.: JECFA No.:

n/a n/a

NAS No.: E No.:

1013 951

Description: Aspartame has no odor, but has an intense sweet taste. It is a high intensity sweetener, about 160 to 200 times sweeter than sucrose. Normal digestive processes convert aspartame to phenylalanine, aspartic acid and methanol. Metabolism of aspartame in the body provides approximately 17 kJ (4 kcal)/g. The stability of aspartame is affected by moisture, pH and temperature. For a detailed description of this compound, refer to Burdock (1997). Consumption: Annual: 30,000,000.00 lb*

Individual: 1.60 mg/kg/day†

Regulatory Status: CoE: n/a FDA: 21 CFR 172.804; 27 CFR 7.22 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C14H18N2O5/294.31

* †

Bizzari et al. (2000). High intensity sweeteners. In Chemical Economics Handbook. SRI International, Menlo Park, CA. Butchko and Kotsonis. (1994). Postmarketing surveillance in the food industry: The aspartame cage study. In Nutritional Toxicology, F. Kotsonis, M. Markay and J. Hjelle, Eds. Raven Press, New York, 238.

l-ASPARTIC ACID

123

Specifications: (FCC, 1996) Appearance

White, crystalline powder

Other related substances

Not more than 2%

Assay

Not less than 98% and not more than 102% C14H18N2O5, calculated on dried basis

pH of a 0.8% solution

4.5–6.0

5-Benzyl-3,6-dioxo-2Not more than 1.5% piperazineacetic acid

Residue on ignition

Not more than 0.2%

Heavy metals

Not more than 10 mg/kg

Solubility

Identification

Infrared absorption spectrum

Specific rotation

Loss on drying

Not more than 4.5%

Transmittance

Sparingly soluble in water; slightly soluble in alcohol [α]20o/D: Between +14.5o and +16.5o, calculated on the dried basis Passes test

Reported uses: n/a Synthesis: By coupling the amino acids L-phenylalanine and L-aspartic acid, and the esterification of the carboxyl group of the phenylalanine moiety to produce the methyl ester. This esterification can occur before or after coupling. The crystallized slurry is centrifuged and the resulting “wet-cake” is washed to remove impurities. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Not reported found in nature.

l-ASPARTIC ACID Synonyms: Aspartic Acid [USAN:INN]; 2-Aminobutanedioic acid; 2-Aminosuccinic acid; L-2-Aminobutanedioic acid; Aminosuccinic acid; L-Aminosuccinic acid; β-Aminosuccinic acid; L-Asparagic acid; Asparagic acid; Asparaginic acid; L-Asparaginic acid; L-(–)-Asparaginic acid; L-Asparaginsyra; Aspartate, L-; Aspartic acid, L-; L-Aspartic acid; L-(+)-Aspartic acid; (S)-Aspartic acid; (2S)-Aspartic acid; Butanedioic acid, amino-, (S)-; Isoaspartic acid CAS No.: CoE No.:

56‑84‑8 10078

FL No.: 17.005 EINECS No.: 200‑291‑6

FEMA No.: JECFA No.:

3656 1429

NAS No.:

3656

Description: Apartic acid is an aliphatic monoaminodicarboxylic acid (amino acid) and is a well-known constituent of protein. It has a slight acid taste. Consumption: Annual: 10250.00 lb

Individual: 0.008686 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 582.5017 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: No safety concern (2004) Trade association guidelines: FEMA PADI: 5.44 mg

IOFI: n/a

Empirical Formula/MW: C4H7NO4/133.10 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Solubility

Slightly soluble in water; insoluble in ethanol and in ether

Assay (min)

98%

Specific rotation

+12.2 to +13.3 (25°, 5N HCl)

Melting point

270–271°C

l-ASPARTIC ACID

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

Usual 20.00 25.00 25.00

Max. 250.00 250.00 250.00

Food Category Nonalcoholic beverages Seasonings, flavorings

Usual 5.00 25.00

Max. 150.00 250.00

Synthesis: Enzymatically, aspartic acid is reversibly synthesized by a transamination reaction between oxaloacetic acid and glutamic acid in the presence of pyridoxal phosphate. Aroma threshold values: Detection: 300 ppb Taste threshold values: n/a Natural occurrence: Reported found in white bread, corn grits, oatmeal, barley, brown rice, whole grain wheat flour, blue cheese, cheddar cheese, Parmesan cheese, bacon, cured ham, frankfurter, pork sausage, poultry, canned red kidney beans, canned peas, canned beets, canned carrots, peanuts, peanut butter, fresh milk, beef, lamb, ham, veal, beef liver and other natural resources.

B BALM Botanical name: Melissa officinalis L. Botanical family: Lamiaceae; Labiatae Other names: Lemon balm Foreign names: Mélisse officinale (Fr.), Melissen (Ger.), Melisa (Sp.), Melissa (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2111 n/a

NAS No.: EAFUS No.:

2111 977051‑08‑3

Description: Wild or cultivated herbaceous plant that grows well in submountainous areas of southern and central Europe and North Africa. The plant is a low perennial herb from 20 to 80 cm in height, with short rhizomes, branched stalk, opposite leaves, and whitepinkish or light-blue flowers (June to August). Parts used are the flowering tops and leaves. The leaves are harvested before flowering. Fresh leaves add a delicate flavor to many dishes, oils, vinegar and liqueurs. Traditionally, balm has been used as a sedative and antispasmodic. Balm has a citral odor and a tonic-like flavor. Derivatives: Infusion (2%), distilled waters, fluid extract and tincture (20% in 60% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Flavonoids, oleanane and ursane triterpenes have been isolated from the plant. Major nonvolatile constituents are caffeic acid and melitric acids A and B. *

†

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

BALM LEAVES CAS No.: n/a CoE No.: n/a Description: See Balm.

FL No.: n/a EINECS No.: n/a

Consumption: Annual: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977090‑74‑6 Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 182.20, 582.10, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Lemon balm leaves contain 0.2 to 0.3% of a lemon-scented essential oil similar to lemongrass. Major mono- and sequiterpenes include geranial, neral, β-caryophyllene, β-caryophyllene oxide, linalool, citronelal, nerol and geraniol. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a * †

Mulkens et al. (1987) Pharma. Acta Helv. 62, 19. Brieskorn et al. (1974) Arch. Pharm. (Weinheim) 307, 603.

125

BALM LEAVES EXTRACT

126

BALM LEAVES EXTRACT CAS No.: CoE No.:

84082‑61‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2112 n/a

NAS No.:

2112

Description: See Balm. Consumption: Annual: <1.00 lb

Individual: <0.000001 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: 739.26 mg

IOFI: Natural

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

Usual 2000.00 3000.00 600.00

Max. 3000.00 5000.00 800.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1500.00 2000.00 1500.00

Max. 3000.00 3000.00 3000.00

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

BALM OIL Other names: Balm mint oil; Balm oil (Melissa officinalis L.); Lemon balm; Melissa officinalis oil; Melissa oil; Oil of balm; Oil of Melissa CAS No.: CoE No.:

8014‑71‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2113 n/a

NAS No.:

2113

Description: See Balm. Consumption: Annual: 16.67 lb Individual: 0.00001412 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.705 mg

IOFI: Natural

Specifications: An essential oil of Calabrese (Italy) production exhibits the following constants (Burdock, 1997) Acid value

1.19

Aldehydes (as citral)

31.82%

Optical rotation

–7°48ʹ

Saponification value Saponification value (after acetylation) Specific gravity

44.32 182.01 0.9026 (15°C)

Physical–chemical characteristics: The 0.1% yield of the essential oil obtained by steam distillation depends widely on the origin of the plant and its harvesting time. The physical–chemical constants also vary. Essential oil composition: R(+)-Methyl citronellate is characteristic of melissa oil and distinguishes it from lemongrass oil. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 10.00 12.79 4.00

Max. 15.00 16.88 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.32 2.18 11.32

Max. 112.5 12.83 112.5

BASIL OIL

127

BASIL Botanical name: Ocimum basilicum L. and other species of Ocimum, including camosum, canum, citriodorum, crispum, gratissimum, killimandscharicum and Mentha efolium Botanical family: Lamiaceae; Labiatae Other names: Sweet basil Foreign names: Basilic (Fr.), Basilikum (Ger.), Albahaca (Sp.), Basilico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2118 n/a

NAS No.: EAFUS No.:

2118 977050‑14‑8

Description: Basil is an annual herbaceous plant native to Asia and other tropical regions; it is cultivated as a culinary herb throughout Europe. The plant is 15 to 45 cm tall with an erect stem, opposite oblique leaves and white or purplish flowers arranged in clusters. The plant flowers from May to September and has an intense, pleasant, characteristic odor. Owing to widespread hybridation, several varieties of plants are known as basil, each yielding on distillation essential oil of different aromatic character. Sweet basil has a warm, intense, spicy aroma with fresh, mint-like flavor; it can have a camphor-like note. Derivatives: The derivatives are infusion (3%), tincture (20% in 60% ethanol), essential oils. A dark green, semisolid oleoresin is obtained by extracting the type with high methyl chavocol content to yield a product with a delicate characteristic flavor. Consumption: Annual: 1,816,666.67 lb Individual: 1.5395 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10, FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 78.398 mg

IOFI: Natural

Physical–chemical characteristics: Depending on the growing site and production conditions, the essential oil obtained by distillation may exhibit completely different organoleptic and physical–chemical characteristics. Well-known types include (1) the Réunion type produced in the Comoros Islands, (2) the Mediterranean type or true sweet basil, (3) the Bulgarian or methylcinnamate types, and (4) the phenolic type from Java. The Réunion and Mediterranean type are discussed under Derivatives. The phenolic type of basil (Ocimum gratissimum) is readily distinguished from true sweet basil by the presence of approximately 60% eugenol and some thymol in the essential oil. Composition: The constituents are reported to include methyl cinnamate (35.16 to 84.53%), linalool (4.3 to 47.39%) and methyl chavicol (8.92%), depending upon the particular variety. TNO (2000) reported presence of 194 compounds in Ocimum basilicum varieties. Of these, 82 were hydrocarbons, 46 alcohols and the remaining were carbonyl aldehydes, carbonyl ketones, esters, ethers, phenols, furans and oxides of pyrans and coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Condiments, relishes Fats, oils Frozen dairy Gravies

Usual 70.64 140.00 614.40 107.10 3.00 527.20

Max. 170.9 140.00 3216.00 277.80 5.00 1010.00

Food Category Meat products Nonalcoholic beverages Other grains Processed vegetables Soft candy Soups

Usual 239.70 2.00 81.70 88.88 3.00 799.00

Max. 1684.00 3.00 81.70 161.00 5.00 1597.00

Aroma threshold values: n/a Taste threshold values: CO2 extract: Taste characteristics at 25 ppm: sweet, herbal, green, licorice, fennel, sassafrass and spicy.

BASIL OIL Other names: Basil absolute; Basilic green; Basilic superessence; Basil oil (Ocimum basilicum L.); Basil oil sweet; Ocimum basilicum oil; Oil of basil; Oils, basil; Basil oil, Italian type; Basil oil European type CAS No.: CoE No.:

8015‑73‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2119 n/a

NAS No.:

2119

BASIL OIL, COMOROS OIL

128

Description: Basil oil is obtained by steam distillation of the flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished by other types, such as basil oil, Comoros type, or basil oil; Réunion type by its more floral odor and its physicochemical constants. Consumption: Annual: 866.67 lb Individual: 0.0007344 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 10.92 mg IOFI: Natural Specifications: Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein (FCC, 1996). Acid value (max) Angular rotation Ester value after acetylation Heavy metals (as Pb)

2.5 Between –5° and –15°

Refractive index Solubility in alcohol

Between 1.483 and 1.493 (20°C) Passes test

Between 140 and 180

Specific gravity

Between 0.900 and 0.920 (25°C)

Passes test

Physical–chemical characteristics: It is a pale-yellow to yellow liquid with a floral, spicy odor. It is soluble in most fixed oils and with turbidity, in mineral oils: 1 mL is soluble in 20 mL of propylene glycol with slight haziness, but it is insoluble in glycerin and mineral oil (FCC, 1996). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 1.55 18.15 294.20 11.89 106.30 1.18 7.36

Max. 3.07 31.21 294.20 17.68 213.80 3.06 9.36

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Snack food Soft candy Soups

Usual 1.17 16.84 2.45 1.00 36.00 6.33 140.00

Max. 1.17 27.94 3.79 2.00 50.00 8.67 180.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, herbal, spicy, fresh, leafy and basil with a cooling, vegetative nuance.

BASIL OIL, COMOROS OIL Other names: Basil oil exotic; Basil oil, Réunion type Description: Basil oil, Comoros type, is obtained by steam distillation of flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished from other types, such as basil oil, European type, by its camphoraceous odor and its physicochemical constants. Consumption: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

BASIL BUSH

129

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). Acid value (max) Angular rotation Heavy metals (as Pb) Ester value after acetylation

1.0 Between –2° and +2° Passes test

Refractive index Saponification value Solubility in alcohol

Between 1.512 and 1.520 (20°C) Between 4 and 10 Passes test

Between 25 and 45

Specific gravity

Between 0.952 and 0.973 (25°C)

Physical–chemical characteristics: It is a light-yellow liquid with a spicy odor. It is soluble in most fixed oils and with turbidity, in mineral oils. In 20 mL of propylene glycol, 1 mL is soluble with slight haziness, but insoluble in glycerin and mineral oil (FCC, 1996). Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

BASIL OLEORESIN Other names: Ocimum basilicum oleoresin CAS No.: CoE No.:

977017‑82‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2120 n/a

NAS No.:

2120

Description: See Basil. Consumption: Annual: 3633.33 lb

Individual: 0.003079 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: 7.109 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 6.00 27.70 15.00 2.00

Max. 8.00 41.07 23.33 7.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.00 26.33 4.80 14.00

Max. 20.00 42.88 8.00 20.00

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

BASIL BUSH Botanical name: Ocimum minimum L. Botanical family: Lamiaceae; Labiatae Other names: Dwarf basil; Ocimum minimum CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6175 977051‑55‑0

Description: Basil bush is more suitable for pot culture than common basil. It is a fragrant annual herb used in cooking. The plant is 15 cm high with an erect stem, opposite oblique leaves and white or purplish flowers arranged in clusters. Leaves and flowering tops are used. Basil has a warm, intense, spicy aroma with fresh, mint-like flavor; it can have a camphor-like note.

BAY

130

Derivatives: The derivatives are infusion (3%), tincture (20% in 60% ethanol), essential oils. A dark-green semisolid oleoresin is obtained by extracting the type with high methyl chavocol content to yield a product with a delicate characteristic flavor. Consumption: Annual: <1.00 lb Individual: 0.00007745 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: Essential oil obtained from Basil bush has the following characteristics: (Burdock, 1997) Acid value

5.3

Phenol content

Ester number

12.5

Solubility

Optical rotation

–11°58ʹ

Specific gravity

14% 2 volume 70% alcohol, opalescent in 10 volume 0.9102 (15°C)

Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

BAY* Botanical name: Pimenta racemosa (Miller) J. W., P. acris Kostel Botanical family: Myrtaceae Other names: Myrcia Foreign names: Bay (Fr.), Bay (Ger.), Bay Malagueta (Sp.), Bay (It.) Description: A small wild tree, native to the West Indies, with large, leathery leaves that are harvested in May and June. It is grown in St. Thomas, Puerto Rico, and throughout the Caribbean Islands, where it is cultivated for extractive purposes. Parts used are the leaves. Derivatives: Essential oil, extract, oleoresin

BAY LEAVES WEST INDIAN OIL Other names: Bay leaf oil; Bay oil, tartrated; Bay oil terpenes; Oil of Bay, terpeneless; Pimenta racemosa oil; West Indian bay oil; Myrcia oil CAS No.: CoE No.:

8006‑78‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2122 n/a

NAS No.:

2122

Description: The volatile oil is distilled from the leaves of Pimenta acris Kostel. It has a pleasant aromatic odor and a pungent spicy taste. Consumption: Annual: 400.00 lb

Individual: 0.0003389 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20; 27 CFR 21 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 2.465 mg IOFI: Natural

*

“Bay” is sometimes used synonymously with Laurus nobilis L. (family Lauraceae), which is described in this book under Laurel and should not be confused with Bay described here (Pimenta racemosa, or P. acris family Myrtceae).

BAY LEAVES WEST INDIAN OLEORESIN

131

Specifications: (FCC, 1996) Identification: The infrared absorption spectrum of the sample exhibits relative maxima (that may vary in intensity) at the same wavelengths (or frequencies) as those shown in the respective spectrum in the section on Infrared Spectra (Series A: Essential Oils), using the same test conditions as specified therein. Not less than 50% and not more than 65%, by volume, of phenol Angular rotation Levorotatory, but not more than –3° Heavy metals (as Pb) Passes test

Assay

Refractive index

1.507–1.516 (20°C)

Specific gravity

0.950–0.990 (25°C)

Physical–chemical characteristics: It occurs as a yellow to brownish-yellow liquid and is soluble in alcohol and glacial acetic acid. Solutions in alcohol are acid to litmus. Composition: Its main constituents include eugenol (about 60%), α-pinene, myrcene, α-phellandrene, limonene, dipentene, cineol, citral and chavicol (about 5%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.33 3.74 18.82 1.50 2.00

Max. 2.83 5.50 27.71 2.50 4.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 18.67 0.98 0.95 2.99

Max. 31.45 1.97 0.95 6.32

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

BAY LEAVES WEST INDIAN EXTRACT Other names: Pimenta acris extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2121 n/a

NAS No.: EAFUS No.:

2121 977090‑77‑9

Description: See Bay. Consumption: Annual: 6816.67 lb Individual: 0.05776 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: 4.334 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Meat products

Usual 10.00 54.00

Max. 10.00 60.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.10 0.30

Max. 1.00 1.60

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

BAY LEAVES WEST INDIAN OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2123 n/a

NAS No.: EAFUS No.:

2123 977090‑78‑0

Description: See Bay. Consumption: Annual: 233.33 lb Individual: 0.0001977 mg/kg/day

BEECHWOOD CREOSOTE (Fagus spp.)

132 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: 2.204 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 3.00 6.32 84.16 70.00 2.00

Max. 5.00 9.09 84.16 100.00 4.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 6.00 1.10 3.00 6.00

Max. 8.00 15.20 5.00 8.00

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

BEECHWOOD CREOSOTE (Fagus spp.) Botanical name: Fagus spp. Fagus americana, F. grandifolla (American beech, found in North America); F. orientalis (Oriental beech, found in Southwest Asia); F. sylvatica (European beech) Botanical family: Fagus Other names: Beechwood, creosote (Fagus spp.); Creasote; Creosote, wood; Creosote; Creosote beechwood; Creosote (wood); Wood creosote CAS No.: CoE No.:

8021‑39‑4 n/a

FL No.: n/a EINECS No.: 232‑419‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6349

Description: The nuts of the Fagus may be eaten raw or roasted. The seeds are often a source of edible oil and the leaves are used as a potherb. Beechwood creosote contains a mixture of phenols (chiefly guaiacol, creosol and p-cresol). It has a characteristic smoky odor with caustic, burning taste. Consumption: Annual: 16.67 lb

Individual: 0.00001412 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: Natural

Specifications: (Burdock, 1997) Appearance

Colorless or yellowish oily liquid

Congealing point

Boiling point

200–220°C

Solubility

Approx. –20°C Insoluble in water; soluble in glycerol, glacial acetic acid and alkali hydroxide solutions; miscible with alcohol, chloroform and ether

Synthesis: Starting materials are the heavy oils from wood tar; the material first is treated with NaOH to precipitate all saponifiable oils and subsequently with H2SO4; the raw creosote finally is purified by repeated fractional distillation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Fagus species.

BEESWAX BLEACHED

133

BEESWAX Sources: Apis mellifera L. Other names: Cire d’abeille; Beeswax, absolute; Beeswax oil, absolute; Beeswax white; Beeswax yellow; Beeswax (yellow and white); Wax yellow; Yellow domestic beeswax; Wax, Yellow. NF [USAN] CAS No.: CoE No.:

8012‑89‑3 n/a

FL No.: n/a EINECS No.: 232‑383‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

0026

Description: Crude yellow beeswax is harvested together with honey and represents a secondary secretion of the bee. Once the honey is recovered from the honeycomb by draining the cells, the wax combs are washed with water, melted and poured into molds to harden. The wax is refined by melting in hot water to which sulfuric acid or alkali may be added to extract impurities. The resulting wax is referred to as yellow beeswax. Yellow beeswax contains cerolein, a mixture of fatty acids and soluble in hot alcohol and slightly soluble in cold alcohol; myricyl alcohol and myricyl palmitate, insoluble in alcohol. Beeswax is produced worldwide with the same chemical composition. The odor may vary slightly, depending on the source. Derivatives: Beeswax absolute, prepared by alcoholic extraction of the raw wax, is a waxy solid having a light-yellow color and a very mild, sweet odor with a waxy undertone. Consumption: Annual: 7383.33 lb

Individual: 0.006257 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1973, 582.1973 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (not of toxicological concern) (1992) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (FCC, 1996) Acid value Carbauba wax

Between 18 and 24 Passes test

Ester value

Between 72 and 77

Fats, Japan wax, Passes test rosin and soap Heavy metals (as Pb) Not more than 0.002%

Lead Melting range Saponification cloud test

Not more than 10 mg/kg Between 62° and 65°C

Specific gravity

0.95 (25°C)

Passes test

Physical–chemical characteristics: It is a yellowish to grayish-brown solid, somewhat brittle when cold, and presents a dull granular, noncrystalline fracture when broken. It becomes pliable at about 35°C. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: Sweet, brown, dried fruity, tobacco with davana and taguette nuances.

BEESWAX BLEACHED Other names: White Wax CAS No.: CoE No.:

8006‑40‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2126 n/a

NAS No.:

2126

Description: White beeswax is produced by bleaching the constituent pigments of yellow beeswax with peroxides, or preferably it is bleached by sunlight. It has a faint characteristic odor, free from rancidity. Consumption: Annual: 4600.00 lb

Individual: 0.003898 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1973, 582.1975 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (not of toxicological concern) (1992) Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: Natural

BENZALDEHYDE

134 Specifications: (FCC, 1996) Acid value Carbauba wax Ester value Fats, Japan wax, rosin and soap

Between 17 and 24 Passes test Between 72 and 79

Heavy metals (as Pb) Lead Melting range Saponification cloud test

Passes test

Not more than 0.002% Not more than 10 mg/kg Between 62° and 65°C Passes test

Physical–chemical characteristics: It is a yellowish-white solid, somewhat translucent in thin layers. White beeswax is insoluble in water and sparingly soluble in cold alcohol. Boiling alcohol dissolves cerotic acid and part of the myricin, which are constituents of the wax. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Chewing gum

Usual 0.00 0.00 0.03 0.34

Max. 0.01 0.01 0.05 0.34

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Sweet sauce

Usual 0.00 0.00 0.49 0.00

Max. 0.00 0.00 0.49 0.01

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

BENZALDEHYDE Synonyms: Benzaldehyde [USAN]; Almond artificial essential oil; Artificial almond oil; Artificial essential oil of almond; Benzene carbaldehyde; Benzenecarbonal; Benzenecarboxaldehyde; Benzenemethylal; Benzoic aldehyde; EPA Pesticide Chemical Code 008601; Oil of bitter almond; Phenylmethanal CAS No.: CoE No.:

100‑52‑7 101

FL No.: 05.013 EINECS No.: 202‑860‑4

FEMA No.: JECFA No.:

2127 22

NAS No.:

2127

Description: A colorless liquid turns to brown on exposure to air. Benzaldehyde has a characteristic odor and aromatic taste similar to bitter almond. Consumption: Annual: 401666.67 lb

Individual: 0.3403 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515, 182.60, 582.60; 27 CFR 21 et seq. FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0–5 mg/kg bw (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 48.15 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O/106.12 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

178°C

Specific gravity

1.544–1.547 (20°C) Slightly soluble in water; soluble in ethanol, ether and fixed or volatile oils 1.041–1.046 (25°C)

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

Usual 32.44 173.40 98.40 131.00 124.00

Max. 48.63 233.40 1353.00 166.80 297.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 80.41 87.55 29.37 89.38

Max. 138.50 335.40 57.55 171.70

BENZALDEHYDE GLYCERYL ACETAL

135

Synthesis: Natural benzaldehyde is obtained by extraction and subsequent fractional distillation from botanical sources; synthetically, from benzyl chloride and lime or by oxidation of toluene. Aroma threshold values: Detection: 100 ppb to 4.6 ppm; Recognition: 330 ppb to 4.1 ppm. Taste threshold values: Taste characteristics at 50 ppm: sweet, oily, almond, cherry, nutty and woody. Natural occurrence: Present as cyanuric glucoside (amygdalin) in bitter almond, peach, apricot kernel and other Prunus species; amygdalin is also present in various parts of the following plants: Sambucus nigra, Chrysophyllum arlen, Anacyclus officinarnm, Anacyclus pedunculatus, Davallia brasiliensis, Lacuma deliciosa, Lacuma multiflora and others; free benzaldehyde has been reported found in several essential oils: hyacinth, citronella, orris, cinnamon, sassafras, labdanum and patchouli. Reported found in strawberry jam, leek (raw) (Allium porrum L.), crispbread, Camembert, Gruyere de Comte, provolone cheeses, black tea, salted and pickled plum, cooked trassi, Bantu beer, red sage (Texas sage) (S. coccinea Juss. Ex Murr.), arrack, scallop, hog plum (Spondias mombins L.), chekur (Alpinia sessilis Kon. = Kaemferia galanga) and other natural sources.

BENZALDEHYDE DIMETHYL ACETAL Synonyms: Dimethoxy-(phenyl)-methane; α, α-Dimethoxy toluene; alpha, alpha-Di-methoxytoluene; Benzene, (dimethoxymethyl)-; Dimethoxymethylbenzene; (Dimethoxymethyl)benzene; Dimethoxyphenylmethane; Toluene, α,α-dimethoxyCAS No.: CoE No.:

1125‑88‑8 37

FL No.: 06.003 EINECS No.: 214‑413‑0

FEMA No.: JECFA No.:

2128 837

NAS No.:

2128

Description: Benzaldehyde dimethyl acetal has a sweet, floral note; also reminiscent of almond. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 19.32 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O2/152.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 Colorless liquid 96%

Boiling point Refractive index Specific gravity

198°C 1.488–1.496 (20°C) 1.007–1.020 (25°C)

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

Usual 60.07 86.52 27.41

Max. 75.20 116.40 39.20

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 66.86 28.92 72.22

Max. 89.49 34.25 93.60

Synthesis: From benzaldehyde and methanol in the presence of calcium chloride and HCl; from benzaldehyde and tetramethylorthosilicate in the presence of anhydrous HCl in methanol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: green, nutty, brown and sweet. Natural occurrence: Reported found in rhubarb and potato.

BENZALDEHYDE GLYCERYL ACETAL Synonyms: Penyl-m-dioxan-5-ol (α, α’); 2-phenyl-1,3-dioxan-5-ol (α, α’); Benzaldehyde, cyclic acetal with 1,2,3-propanetriol; 5-Hydroxy-2-phenyl-1,3-dioxane

BENZALDEHYDE PROPYLENE GLYCOL ACETAL

136

CAS No.: CoE No.:

1319‑88‑6 36

FL No.: 06.002 EINECS No.: 215‑294‑8

FEMA No.: JECFA No.:

2129 838

NAS No.:

Consumption: Annual: 13900.00 lb

2129

Individual: 0.01177 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.51 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 21.38 mg

IOFI: Artificial

Empirical Formula/MW: HO HO

C10H12O3/180.21

OH

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale yellow oily liquid

Solubility

Assay (min) Boiling point

98% (sum of isomers) 185°C (20 mmHg)

Specific gravity

1.532–1.542 (20°C) Soluble in oils; slightly soluble in water; miscible at room temperature 1.181–1.193 (25°C)

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

Usual 58.21 90.05 675.00 40.42

Max. 72.65 259.10 946.40 78.10

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 117.90 231.80 28.59 77.57

Max. 184.60 325.00 89.76 244.40

Synthesis: The α, αʹ- and α, β-isomers are obtained in mixture by heating glycerol and benzaldehyde to 145 to 170°C under a stream of CO2; the isomers are subsequently isolated, exploiting the solubility differences; the α, αʹ-isomer is readily converted to the α, β-form by heating in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZALDEHYDE PROPYLENE GLYCOL ACETAL Synonyms: 4-Methyl-2phenyl-m-dioxolane; 1,3-Dioxolane, 4-methyl-2-phenyl- ; 4-Methyl-2-phenyl-1,3-dioxolane CAS No.: CoE No.:

2568‑25‑4 2226

FL No.: 06.032 EINECS No.: 219‑906‑4

FEMA No.: JECFA No.:

2130 839

NAS No.:

2130

Description: A colorless liquid with a very mild almond-like odor. Consumption: Annual: 88.33 lb

Individual: 0.00007485 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 35 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 46.16 mg

IOFI: Artificial

BENZENETHIOL

137

Empirical Formula/MW: C10H12O2/164.2 Specifications: (FEMA, 1994) Acid value (max) Appearance Flash point

1.0 A colorless liquid > 200

Refractive index Specific gravity

1.510–1.514 (20°C) 1.068–1.073 (20°C)

Reported uses (ppm): (FEMA, 1997) Food Category Usual Max. Food Category Usual 82.33 Alcoholic beverages 72.00 90.00 Gelatins, puddings Baked goods 254.80 326.50 Nonalcoholic beverages 47.65 48.99 72.72 167.40 Frozen dairy Soft candy Synthesis: By condensation of benzaldehyde with propylene glycol. The reaction water is removed by azeotropic (Arctander, 1960).

Max. 137.30 57.96 209.40 distillation

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in port wine.

BENZENETHIOL Synonyms: Benzene, mercapto-; Mercaptobenzene; Phenol, thio-; Phenylmercaptan; Phenyl mercaptan; Phenyl mercaptan (ACGIH, DOT, OSHA); Phenylthiol; Thiols; Thiophenol CAS No.: CoE No.:

108‑98‑5 n/a

FL No.: 12.080 EINECS No.: 203‑635‑3

FEMA No.: JECFA No.:

3616 525

NAS No.:

3616

Description: Benzenethiol has a repulsive, penetrating, garlic-like odor. Consumption: Annual: 583.33 lb

Individual: 0.0004943 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.778 mg

IOFI: n/a

Empirical Formula/MW: C6H6S/110.18 Specifications: (JECFA, 2008) Appearance

Colorless to water white or pale yellow mobile liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

169°C; 46.4 (10 mmHg)

Specific gravity

1.589–1.593 (20°C) Insoluble in water; slightly soluble in alcohol and ether; soluble in oils 1.073–1.080 (25°C)

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

Usual 2.74 0.10 2.88 1.80

Max. 5.29 0.20 5.49 3.74

Food Category Meat products Nonalcoholic beverages Soft candy Gelatins, puddings

Usual 1.57 0.965 2.90 1.43

Max. 3.09 1.54 5.63 2.46

BENZOIC ACID

138 Synthesis: By reduction of benzenesulfonyl chloride with zinc dust in sulfuric acid. Aroma threshold values: Detection: 10 to 50 ppb Taste threshold values: n/a Natural occurrence: Reported found in cooked/boiled beef.

BENZOIC ACID Synonyms: Benzoic acid [USAN:JAN]; Benzenecarboxylic acid; Benzeneformic acid; Benzenemethanoic acid; Benzoate; Benzoic acid, tech.; Carboxybenzene; Dracylic acid; EPA Pesticide Chemical Code 009101; Phenylcarboxylic acid; Phenyl carboxylic acid; Phenylformic acid CAS No.: CoE No.:

65‑85‑0 n/a

FL No.: 08.021 EINECS No.: 200‑618‑2

FEMA No.: JECFA No.:

2131 850

NAS No.: E No.:

2131 210

Description: Benzoic acid is almost odorless or exhibits a faint urine, almond odor and a sweet–sour to acrid taste. Sodium benzoate as an article of commerce is in the form of a white powder or flakes. It can be mixed dry into bulk liquids and dissolves promptly. The pH range for optimum microbial inhibition by benzoic acid is 2.5 to 4.0, which is lower than that of sorbic acid or propionic acid. Thus, benzoates are well adapted for the preservation of food, which are acid, or readily acidified, such as carbonated beverages, fruit juices, cider, pickles and sauerkraut. Consumption: Annual: 5316.67 lb

Individual: 0.004505 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150.141, 150.161, 166.110, 184.1021, 582.3021; 27 CFR 24.247 FDA (other): Approved for OTC use (21 CFR 319.527, 310.545); excipient (CDER, 1996) JECFA: ADI: 0–5 mg/kg bw (1996). No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.03 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O2/122.12 Specifications: (JECFA, 2008) Appearance

White crystals scales or needles

Melting point

Assay (min)

99%

Solubility

Boiling point

249°C

122°C Very soluble in ethanol; soluble in oils and glycerol; moderately soluble in hot water; insoluble in cold water

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

Usual 0.00 0.01 0.03 1.00 0.00

Max. 0.01 0.01 0.04 1.00 0.01

Food Category Gelatins, puddings Imitation dairy Nonalcoholic beverages Soft candy Sugar substitutes

Usual 0.00 0.10 0.22 0.08 0.75

Max. 0.01 0.36 0.25 0.11 0.75

Synthesis: By oxidation of toluene with nitric acid or sodium bichromate or from benzonitrile. Aroma threshold values: 85 ppm. Taste threshold value: n/a Natural occurrence: Reported found in fresh apple, apricot (Prunus armeniaca L.), strawberry fruit, cherry (Prunus cerasus L.), butter, boiled and cooked beef, pork fat, white wine, black tea, green tea, fresh plum, mushroom, Bourbon vanilla (Vanilla planifolia Andrews), and other natural sources. Reported as being a constituent of various oils, resins and flower absolutes; hyacinth, tuberose, neroli bigarade, Chinese cinnamon, cinnamon leaves, anise, vertiver, ylang-ylang, Tolu balsam and clove; it is contained in fairly sizable amounts in gum benzoin, from which benzoic acid is extracted by sublimation.

BENZOIN RESIN

139

BENZOIN Synonyms: Acetophenone, 2-hydroxy-2-phenyl-; Benzoylphenylcarbinol; Benzoyl phenylcarbinol; Bitter almond oil camphor; Bitter almond-oil camphor; Bitter-almond-oil camphor; Ethanone, 2-hydroxy-1,2-diphenyl-; 2-Hydroxy-1,2-diphenylethanone; α-Hydroxy-α-phenylacetophenone; 2-Hydroxy-2-phenylacetophenone; alpha-Hydroxybenzyl phenyl ketone; Ketone, alpha-hydroxybenzyl phenyl; Phenyl-α-hydroxybenzyl ketone; Phenylbenzoyl carbinol CAS No.: CoE No.:

119‑53‑9 162

FL No.: 07.028 EINECS No.: 204‑331‑3

FEMA No.: JECFA No.:

2132 836

NAS No.:

2132

Description: Benzoin has a faint, sweet, balsamic odor. Consumption: Annual: 716.67 lb

Individual: 0.0006073 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.24 mg

IOFI: Artificial

Empirical Formula/MW: C14H12O2/212.25

Specifications: (JECFA, 2008) Appearance

White to light yellow crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

344°C (768 mmHg); 194°C (12 mmHg)

137°C Slightly soluble in hot water, oils and ethanol; insoluble in water

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

Usual 3.00 11.53 8.37 1.97

Max. 5.67 14.50 9.60 2.97

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.87 3.89 3.95

Max. 5.82 5.82 5.99

Synthesis: It may be prepared by condensation of benzaldehyde with an alkali cyanide and used in organic synthesis. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: spicy, balsamic, resinous, fruity with an herbal nuance. Natural occurrence: Not reported found in nature.

BENZOIN RESIN Botanical name: Styrax benzoid Dryand., S. paralleloneurus Perkins, S. tonkinensis (Pierre), Craib ex Hartwick or other species of the section Anthostyrax of the genus Styrax Botanical family: Styracaceae Other names: Benjamin gum; Benzoin; Benzoin gum; Benzoin resin (Styrax Ispp.); Benzoin resinoid; Siam; Benzoin Siam; Gum benzoin; Resin Benjamin; Styrax benzoin; Sumatra benzoin Foreign names: Benjoin (Fr.), Benzoé (Ger.), Benjui (Sp.), Benzoino (It.) CAS No.: CoE No.:

9000‑05‑9 n/a

FL No.: n/a EINECS No.: 232‑523‑7

FEMA No.: JECFA No.:

2133 n/a

NAS No.:

2133

BENZOPHENONE

140

Description: Trees of this species are about 15 m tall. Resin flows from the incision made in the bark. S. tonkinensis (Siam benzoin) grows extensively in Laos and Tonkin. S. benzoin Dryand. (Sumatra benzoin) grows in Sumatra and Malaya. Sumatra benzoin is produced commercially in two basic qualities: selected tears and almonds or amygdaloid forms. The size of the tear-shaped pieces allows a further classification into three or four types. The amount of granules (almonds) as compared to the mass allows a classification into three basic qualities. The resins are the parts used. Benzoin has a sweet, balsamic, pleasant odor and an aromatic, acrid, bittersweet taste. Derivatives: Tinctures of various percentages in 95% ethanol, fluid extract and resinoids. The chemical differences between Siam and Sumatra varieties derive from the levels of cinnamic and benzoic acids and their corresponding esters; benzoic derivatives prevail in Siam benzoin, while cinnamic derivatives prevail in Sumatra benzoin. Siam benzoin is used in preference to Sumatra benzoin for food flavoring, but must be first de-acidified. Consumption: Annual: 600.00 lb

Individual: 0.0005084 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545 – benzoin tincture); excipient (benzoin) (CDER, 1996); HOC (1992) JECFA: ADI: Not ADI allocated (1977) Trade association guidelines: FEMA PADI: 22.633 mg IOFI: Natural Physical–chemical characteristics: Sumatra benzoin consists of a grayish-red mass intermixed with yellow pieces somewhat resembling almonds. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Aroma threshold values: n/a

Usual 29.90 113.50 54.62 0.10

Max. 49.87 139.50 54.62 1.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 46.08 73.94 28.54 72.76

Max. 75.56 93.28 51.58 93.23

Taste threshold values: Taste characteristics at 25 ppm: spicy, balsamic, resinous, fruity with an herbal nuance.

BENZOPHENONE Synonyms: Benzoyl benzene; diphenyl ketone; Benzene, benzoyl-; Benzoylbenzene; Diphenyl ketonel; Diphenylmethanone; EPA Pesticide Chemical Code 000315; Ketone, diphenyl; Methanone, diphenyl; -Oxodiphenylmethane; -Oxoditane; Phenyl ketone CAS No.: 119‑61‑9 FL No.: 07.032 FEMA No.: 166 EINECS No.: 204‑337‑6 JECFA No.: CoE No.: Description: Benzophenone has a delicate, persistent, rose-like odor. Consumption: Annual: 5.00 lb

2134 831

NAS No.:

2134

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515, 178.2010 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0. 33 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H10O/182.22 Specifications: (JECFA, 2008) Appearance

White rhombic crystals or flakes

Melting point

Assay (min)

98%

Solubility

Boiling point

305°C

48°C Very soluble in ethanol; soluble in oils; slightly soluble in propylene glycol; insoluble in water and glycerol

BENZOTHIAZOLE

141

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

Usual 1.57 1.06 0.93

Max. 3.16 3.27 2.45

Food Category Nonalcoholic beverages Soft candy

Usual 0.57 1.15

Max. 1.28 2.42

Synthesis: By Friedel–Craft condensation of benzene with benzoyl chloride in the presence of aluminum chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis vinifera L., black tea, cherimoya (Annona cherimola), mountain papaya (Carica pubescens) and soursop (Annona muricata L.)

BENZOTHIAZOLE Synonyms: Benzosulfonazole; 1-Thia-3-azaindene CAS No.: CoE No.:

95‑16‑9 11594

FL No.: 15.016 EINECS No.: 202‑396‑2

FEMA No.: JECFA No.:

3256 1040

NAS No.:

3256

Description: Benzothiazole has a delicate, persistent, rose-like odor similar to that of quinoline. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.224 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H5NS/135.19 Specifications: (JECFA, 2008) Appearance

Clear to amber liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

231°C

Specific gravity

1.637–1.644 (20°C) Soluble in acetone and carbon disulfide; very slightly soluble in water; miscible in ethanol at room temperature 1.236–1.240 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Gravies Hard candy

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50 0.50

Synthesis: By refluxing a mixture of zinc o-aminophenylsulfide and formic acid, followed by steam distillation of the alkalized reaction mixture; by heating formanilid or dimethylaniline with sulfur; by oxidation of 2-mercaptobenzothiazole or of the corresponding disulfide. Aroma threshold values: Detection: 80 to 450 ppb Taste threshold values: Taste characteristics at 3 ppm: meaty, vegetative, brown, cooked, beefy and coffee-like. Natural occurrence: Reported found in apricot, cooked asparagus, mozzarella cheese, skim milk powder, roasted beef, beer, malt whiskey, coconut meat, fresh mango, cooked broccoli and kelp.

N-BENZOYLANTHRANILIC ACID

142

N-BENZOYLANTHRANILIC ACID Synonyms: Anthranilic acid, N-benzoyl-; Benzoic acid, 2-(benzoylamino)-; 2-Benzoylaminobenzoic acid; Benzoyl anthranilic acid; 2-(Benzoyl amino) benzoic acid; N-Benzoyl-2-carboxybenzanilide; 2-(Benzoylamino)benzoic acid; N-Benzoylanthranilic acid; N-(2-Carboxyphenyl)benzamide; Dianthramid B CAS No.: CoE No.:

579‑93‑1 n/a

FL No.: 16.087 EINECS No.: n/a

FEMA No.: JECFA No.:

4078 1552

NAS No.:

n/a

Description: White solid, fruity aroma. Consumption: Odor and/or flavor used in fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 11.546 mg

IOFI: Artificial

Empirical Formula/MW:

O

NH

C14H11O3N/241.25

O

OH

Specifications: (JECFA, 2008) Acid value (max)

3.0

Melting point

Assay (min)

99%

Solubility

Boiling point

341–342°C

183°C Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Hard candy

Usual 30.00 50.00 500.00 50.00

Max. 50.00 100.00 1000.00 1000.00

Food Category Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 10.00 20.00 50.00

Max. 20.00 40.00 100.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL ACETATE Synonyms: Acetic acid, benzyl ester; Acetic acid, phenylmethyl ester; α-Acetoxytoluene; Benzyl alcohol acetate ester; Benzyl ethanoate; Phenylmethyl acetate CAS No.: CoE No.:

140‑11‑4 204

FL No.: 09.014 EINECS No.: 205‑399‑7

FEMA No.: JECFA No.:

2135 23

NAS No.:

2135

BENZYL ACETOACETATE

143

Description: Benzyl acetate has a characteristic flowery (jasmine) odor and a bitter, pungent taste. It is present as a main constituent in several oils and flower absolutes. Although benzyl acetate is present in some essential oils at levels up to 65%, most of the commercial product is of synthetic origin. Consumption: Annual: 12216.67 lb

Individual: 0.01035 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 5 (group ADI for benzoic acid and its salts) (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 3.377 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (FCC, 1996) Acid value (max)

1.0

Appearance

Colorless liquid

Chlorinated compounds Refractive index

Assay

98% C9H10O2

Solubility

Boiling point

214°C

Specific gravity

Passes test 1.501–1.504 (20°C) Soluble in alcohol (1 mL in 5 mL 60% alcohol), most fixed oils, propylene glycol; insoluble in glycerin and water 1.052–1.056 (25°C)

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

Usual 0.24 16.21 151.90 8.00

Max. 0.39 28.17 224.20 10.78

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.37 18.14 4.94 19.34

Max. 19.37 60.88 7.61 29.58

Synthesis: By interaction of benzyl chloride and sodium acetate; by acetylation of benzyl alcohol, or from benzaldehyde and acetic acid with zinc dust. Aroma threshold values: Detection: 2 to 270 ppb Taste threshold values: Taste characteristics at 40 ppm: sweet and fruity. Natural occurrence: Present as a main constituent in several oils and flower absolutes: ylang-ylang, cananga, neroli, jasmine, hyacinth, gardenia, tuberose. It has been isolated from the essential oil of the flowers of Loiseleuria procumbens Desv. (azelea). Also reported found in apricot, cooked asparagus, mozzarella cheese, grilled beef, cooked pork, malt whiskey, fresh mango, malt, wort and clams.

BENZYL ACETOACETATE Synonyms: Benzyl acetyl acetate; Benzyl β-ketobutyrate; Benzyl 3-oxobutanoate; Acetoacetic acid, benzyl ester; Benzyl acetylacetate; Benzyl 3-oxobutanoate; Butanoic acid, 3-oxo-, phenylmethyl ester; Phenylmethyl 3-oxobutanoate CAS No.: CoE No.:

5396‑89‑4 244

FL No.: 09.406 EINECS No.: 226‑416‑4

FEMA No.: JECFA No.:

2136 848

NAS No.:

2136

Description: Benzyl acetoacetate has a sweet, floral, fresh, balsamic, fruity odor similar to that of ethyl acetate. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

BENZYL ALCOHOL

144 Trade association guidelines: FEMA PADI: 4.791 mg Empirical Formula/MW:

IOFI: n/a

C11H12O3/192.21 Specifications: (JECFA, 2001) Acid value (max)

2.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) 98% Boiling point 249°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.498–1.520 (20°C) Soluble in inorganic solvents and oils; miscible in ethanol at room temperature; insoluble in water 1.112–1.120 (25°C)

Food Category Usual Max. Food Category Alcoholic beverages 2.00 5.00 Gelatins, puddings Baked goods 27.09 43.49 Nonalcoholic beverages 19.00 37.45 Chewing gum Soft candy Frozen dairy 11.02 22.21 Synthesis: By heating ethyl acetoacetate and benzyl alcohol to 160°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in litchi (Litchi sinensis Sonn.).

Usual 16.00 3.00 14.60

Max. 27.56 5.81 22.33

BENZYL ALCOHOL Synonyms: α-Hydroxy toluene; Alcohol benzilico; Alcohol benzylique; Benzal alcohol; Benzenecarbinol; Benzenemethanol; EPA Pesticide Chemical Code 009502; (Hydroxymethyl)benzene; Hydroxytoluene; α-Hydroxytoluene; Methanol, phenyl-; Phenolcarbinol; Phenylcarbinol; Phenyl carbinol; Phenylcarbinolum; Phenylmethanol; Phenylmethyl alcohol; α-Toluenol CAS No.: 100‑51‑6 FL No.: 02.010 FEMA No.: 2137 NAS No.: 2137 CoE No.: 58 EINECS No.: 202‑859‑9 JECFA No.: 25 Description: Benzyl alcohol has a characteristic pleasant, fruity odor and a slightly pungent, sweet taste; the note tends to become similar to that of benzyl aldehyde on aging. Consumption: Annual: 236666.67 lb Individual: 0.2005 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545, 346.10); excipient (CDER, 1996) JECFA: Group ADI for benzoic acid and its salts: 0 to 5 (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 41.873 mg IOFI: Nature Identical Empirical Formula/MW: C7H8O/108.14 Specifications: (FCC, 1996) Aldehyde content

0.2%

Distillation range

Appearance

Colorless liquid

Refractive index

Assay (min)

99% C7H8O

Solubility

Boiling point Chlorinated compounds

206°C

Specific gravity

Passes test

Not less than 95% between 202.5 and 206.5°C 1.539–1.541 (20°C) Miscible in alcohol, chloroform, and ether, 1 mL in 30 mL water 1.042–1.047 (25°C)

BENZYL BENZOATE

145

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 28.58 95.24 Gravies 12.00 24.00 Baked goods 236.10 401.80 Hard candy 283.80 357.60 Chewing gum Meat products 176.10 1254.00 30.00 140.00 Nonalcoholic beverages 15.13 47.93 Frozen dairy 103.10 244.60 Gelatins, puddings Soft candy 52.51 175.70 105.10 171.20 Synthesis: By saponification of the ester present in Tolu and Pery balsams; synthetically, it is obtained from benzyl chloride by the action of sodium or potassium carbonate. Aroma threshold values: Detection: 1.2 to 1000 ppb; also 10 to 1000 ppm. Taste threshold values: Taste characteristics at 50 ppm: chemical, fruity with balsamic nuances. Natural occurrence: The free alcohol is often present in several essential oils and extracts of jasmine, tobacco, tea, neroli, copaiba, Acacia farnesiana Willd., Acacia cavenia Hook. and Arn., Robinia pseudacacia, ylang-ylang, Pandanus odoratissimus, Michelia champaca, Prunus laurocerasus, tuberose, orris, castoreum, violet leaves, clove buds and others. Also found in fresh apple, apricot, mandarin peel oil, high bush blueberry, raspberry, strawberry fruit, American cranberry and cooked asparagus.

BENZYL BENZOATE Synonyms: Benzyl benzoate [USAN:JAN]; Benzyl benzene carboxylate; Ascabin; Ascabiol; Benylate; Benzoic acid, benzyl ester; Benzoic acid, phenylmethyl ester; Benzyl alcohol benzoic ester; Benzylbenzenecarboxylate; Benzyl benzoate; Benzylets; Benzyl phenylformate; Colebenz; EPA Pesticide Chemical Code 009501; Phenylmethyl benzoate CAS No.: 120‑51‑4 FL No.: 09.727 FEMA No.: 2138 NAS No.: CoE No.: 262 EINECS No.: 204‑402‑9 JECFA No.: 24 Description: Benzyl benzoate has a light, balsamic odor reminiscent of almond and a sharp, pungent taste. Consumption: Annual: 4666.67 lb

2138

Individual: 0.003954 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: 0 to 5 mg/kg bw (1996). No safety concern (2001) Trade association guidelines: FEMA PADI: 10.082 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H12O2/212.25 Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless, oily liquid

Refractive index Solidification point

Assay (min)

99% C14H12O2

Solubility

Boiling point Chlorinated compounds

323°C

Specific gravity

1.568–1.570 (20°C) Not lower than 18°C Miscible in alcohol, chloroform, ether; insoluble in glycerin, water 1.116–1.120 (25°C)

Passes test

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

Usual 29.67 45.84 6.48 22.77 31.48

Max. 98.91 99.41 6.48 69.67 72.60

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 10.00 3.10 1.30 11.38 39.98

Max. 20.00 49.61 2.55 33.04 89.73

BENZYL BUTYL ETHER

146

Synthesis: By the dry esterification of sodium benzoate and benzoyl chloride in the presence of triethylamine or by reaction of sodium benzylate on benzaldehyde. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: balsamic, fruity with powdery and berry nuances. Natural occurrence: Contained in Peru balsam and in the concrete and absolute of tuberose flowers, hyacinth, Narcissus jonquilla L., and Dianthus caryophillus L.; also in the oil of ylang-ylang and in Tolu balsam. Reported found in American cranberry, cinnamon bark, cassia leaf, corn oil and hog plum (Spondias mombins L.).

BENZYL BUTYL ETHER Synonyms: Benzene, (butoxymethyl)CAS No.: CoE No.:

588‑67‑0 520

FL No.: 03.010 EINECS No.: 209‑626‑0

FEMA No.: JECFA No.:

2139 1253

NAS No.:

2139

Description: Benzyl butyl ether has a sweet, floral, somewhat pungent odor and is used in fruit flavors. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.580 mg

IOFI: Artificial

Empirical Formula/MW: C11H16O/164.25 Specifications: (JECFA, 2003) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92.6% 220–221°C

Specific gravity

1.480–1.485 (20°C) Soluble in oils and ethanol; insoluble in water 0.928–0.933 (10°C)

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

Usual 9.50 3.00 4.00

Max. 14.00 4.50 6.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 7.00

Max. 2.00 9.50

Synthesis: Obtained in mixture by heating benzyl alcohol and butyl alcohol in the presence of sulfuric acid or sodium bisulfate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mushrooms.

BENZYL BUTYRATE Synonyms: Benzyl butanoate; Benzyl butanoate; Benzyl n-butanoate; Benzyl n-butyrate; Butanoic acid, phenylmethyl ester; Butyric acid, benzyl ester; Phenylmethyl butanoate CAS No.: CoE No.:

103‑37‑7 277

FL No.: 09.051 EINECS No.: 203‑105‑1

FEMA No.: JECFA No.:

2140 843

NAS No.:

2140

Description: Benzyl butyrate has a characteristic fruity-floral, plum-like odor and a sweet, pear-like taste. Consumption: Annual: 15216.67 lb

Individual: 0.01289 mg/kg/day

BENZYL CINNAMATE

147

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.880 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value (max)

1.0

Appearance

Colorless liquid

Chlorinated compounds Refractive index

Assay (min)

98% C11H14O2

Solubility

Boiling point

239°C

Specific gravity

Passes test 1.568–1.570 (20°C) Soluble in alcohol (1 mL in 2 mL 80% alcohol), most fixed oils; insoluble in glycerin, propylene glycol, water 1.116–1.120 (25°C)

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

Usual 5.00 206.30 7.82 13.95

Max. 10.00 206.30 14.82 22.84

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 4.34 3.95 9.82 10.30

Max. 8.49 7.54 19.82 33.33

Synthesis: By heating benzyl chloride and sodium butyrate in water or butyric acid and benzyl chloride under pressure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, aromatic, powdery vanillin-like. Natural occurrence: Reported found in papaya, black tea, Passiflora edulis juice, cherimoya (Annona cheremolia Mill.), Bourbon vanilla, mountain papaya and hog plum (Spondias mombins L.).

BENZYL CINNAMATE Synonyms: Benzyl β-phenylacrylate; Benzyl-3-phenylpropenoate; Benzyl alcohol, cinnamate; Benzyl alcohol, cinnamic ester; Benzylcinnamate; Benzyl gamma-phenylacrylate; Cinnamein; Cinnamic acid, benzyl ester; trans-Cinnamic acid benzyl ester; Phenylmethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, phenylmethyl ester; 3-Phenyl-2-propenoic acid phenylmethyl ester CAS No.: CoE No.:

103‑41‑3 331

FL No.: 09.738 EINECS No.: 203‑109‑3

FEMA No.: JECFA No.:

2142 670

NAS No.:

2142

Description: Benzyl cinnamate has a sweet, balsamic odor and a honey-like taste. Consumption: Annual: 1133.33 lb

Individual: 0.0009604 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.077 mg Empirical Formula/MW: C16H14O2/238.29

IOFI: Nature Identical

BENZYL 2,3-DIMETHYLCROTONATE

148 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 White to pale yellow solid 98% C16H14O2

Heavy metals Lead Solidification point

Boiling point

195°C (5 mmHg)

Solubility

Chlorinated compounds

Passes test

0.004% 10 mg/kg Between 33.0 and 35.0°C Soluble in alcohol (1 g in 8 mL 90% alcohol), most fixed oils; insoluble in glycerin, propylene glycol

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

Usual 1.00 17.75 1.09 4.53

Max. 2.00 28.62 1.09 6.46

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 11.40 1.91 10.70

Max. 14.34 2.92 13.56

Synthesis: By heating benzyl chloride and excess sodium cinnamate in water to 100 to 115°C; by heating sodium cinnamate with an excess of benzyl chloride in the presence of diethylamine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: spicy, floral, fruity, balsamic. Natural occurrence: Reported found in Peru and Tolu balsam, in Sumatra and Penang benzoin, and as the main constituent of copaiba balsam.

BENZYL 2,3-DIMETHYLCROTONATE Synonyms: 2-Butenoic acid, 2,3-dimethyl-, phenylmethyl ester; Benzyl 2,3-dimethyl-2-butenoate; Benzyl methyl tiglate CAS No.: CoE No.:

7492‑69‑5 11868

FL No.: 09.508 EINECS No.: n/a

FEMA No.: JECFA No.:

2143 847

NAS No.:

2143

Description: Benzyl 2,3-dimethylcrotonate has a powerful, warm, herbaceous, fruity-spicy odor. Consumption: Annual: <1.00 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.585 mg

IOFI: Artificial

Empirical Formula/MW:

C13H16O2/204.27

Specifications: (JECFA, 2001) Acid value (max) Assay (min)

1.0 97%

Refractive index

1.510–1.517 (20°C)

Solubility

Insoluble in water; soluble in organic solvents

Appearance Boiling point Solubility (in ethanol)

Colorless, oily liquid 259°C

Specific gravity

1.017–1.023 (25°C)

Miscible at room temperature

BENZYL ETHYL ETHER

149

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

Usual 2.75 1.50 6.00

Max. 6.75 2.75 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.33 2.25

Max. 1.06 3.50

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

BENZYL DISULFIDE Synonyms: Bis(phenylmethyl) disulfide; Dibenzyl disulfide;; α-(Benzyldithio)toluene; Dibenzyl disulphide; 1,4-Diphenyl-2,3dithiabutane; Di(phenylmethyl)disulfide; Disulfide, dibenzyl; Disulfide, bis(phenylmethyl) CAS No.: CoE No.:

150‑60‑7 n/a

FL No.: 12.081 EINECS No.: 205‑764‑0

FEMA No.: JECFA No.:

3617 579

NAS No.:

3617

Description: Benzyl disulfide has a powerful, burnt-caramel odor; irritating when concentrated. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.371 mg

IOFI: n/a

Empirical Formula/MW: C14H14S2/246.40 Specifications: (JECFA, 1999) Appearance

Pale-yellowish leafy crystals or leaflets

Melting point

71–74°C

Boiling point

>270°C (with decomposition)

Solubility

Soluble in hot alcohol and ether; insoluble or slightly soluble in water

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

Usual 1.00 1.00 1.00

Max. 1.00 1.25 1.25

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 1.25 1.25

Synthesis: From benzyl chloride and Na2S2; also from benzyl mercaptan via oxidation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BENZYL ETHYL ETHER Synonyms: Ethyl benzyl ether; Benzene, (ethoxymethyl)-; Benzyl ethyl oxide; Ether, benzyl ethyl; (Ethoxymethyl)benzene; Ethyl benzyl ether

BENZYL FORMATE

150

CAS No.: CoE No.:

539‑30‑0 521

FL No.: 03.003 EINECS No.: 208‑714‑6

FEMA No.: JECFA No.:

2144 1252

NAS No.:

2144

Description: Benzyl ethyl ether has a pleasant, fruity (pineapple) odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.262 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O/136.19 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98°C 186–187°C

Specific gravity

1.493–1.498 (20°C) Insoluble in water; miscible with alcohol and ether 0.947–0.951 (20°C)

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

Usual 7.25 2.00 5.00

Max. 9.60 3.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 6.25

Max. 1.50 8.10

Synthesis: From benzyl chloride and sodium ethylate in alcoholic solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa, American cranberry, litchi (Litchi sinensis Sonn.) and eucalyptus oil.

BENZYL FORMATE Synonyms: Formic acid benzyl ester; Benzyl alcohol, formate; Benzyl methanoate; Formic acid, benzyl ester; Formic acid, phenylmethyl ester; Phenylmethyl formate CAS No.: CoE No.:

104‑57‑4 344

FL No.: 09.077 EINECS No.: 203‑214‑4

FEMA No.: JECFA No.:

2145 841

NAS No.:

2145

Description: Benzyl formate has an intense, pleasant, floral-fruity odor and sweet taste reminiscent of apricot and pineapple. Consumption: Annual: 1816.67 lb

Individual: 0.001539 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.282 mg Empirical Formula/MW: C8H8O2/136.15

IOFI: Nature Identical

3-BENZYL-4-HEPTANONE

151

Specifications: (JECFA, 2001) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

95% C8H8O2 202°C

Specific gravity

1.508–1.518 (20°C) Soluble in organic solvents, oils; miscible in ethanol at room temperature; insoluble in water 1.082–1.092 (25°C)

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

Usual 2.00 8.37 7.13 7.19 6.26

Max. 5.00 14.39 10.74 10.53 12.53

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 17.46 6.00 2.04 10.74

Max. 22.20 6.00 4.07 15.98

Synthesis: By heating a mixture of formic/acetic anhydride and benzyl alcohol to 50°C; by passing a mixture of formic acid and excess benzyl alcohol over a catalyst (ThO2 or TiO2) at high temperature. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fresh cherry with a berry, strawberry fruity nuance. Natural occurrence: Reported found in the oil of Rosa rugosa, sour cherry, American cranberry, ligonberry, coffee, black tea, Agaricus mushroom, Ocimum basilicum, Bourbon vanilla and crowberry (Empetrum nigrum Coll.).

3-BENZYL-4-HEPTANONE Synonyms: Benzyl dipropyl ketone; Morellone; 1-Benzyl dipropyl ketone; 4-Heptanone, 3-benzyl-; 4-Heptanone, 3-(phenylmethyl)-; 3-(Phenylmethyl)heptan-4-one; 3-(Phenylmethyl)-4-heptanone CAS No.: CoE No.:

7492‑37‑7 2140

FL No.: 07.070 EINECS No.: 231‑317‑4

FEMA No.: JECFA No.:

2146 830

NAS No.:

2146

Description: 3-Benzyl-4-heptanone has a fruity, berry, woody, raisin odor with an herbal and mint-plum nuance. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.027 mg

IOFI: Artificial

Empirical Formula/MW: C14H20O/204.31

Specifications: (JECFA, 2001) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point Identification test

158–160°C (10 mmHg) IR spectra

Specific gravity

1.490–1.495 Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.931–0.937

BENZYL HEXANOATE

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

Usual 10.50 6.00 10.00

Max. 15.00 8.10 16.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 12.50

Max. 2.25 17.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, waxy, slight floral. Natural occurrence: Not reported found in nature.

BENZYL HEXANOATE Synonyms: Hexanoic acid, phenylmethyl ester; Hexanoic acid, benzyl ester; Benzyl caproate CAS No.: 6938‑45‑0 FL No.: 09.316 FEMA No.: 4026 NAS No.: n/a CoE No.: 10521 EINECS No.: 230‑068‑9 JECFA No.: n/a Description: Benzyl hexanoate has a sweet, mild fruity, slightly green odor, reminiscent of apricot, but with a distinctly floral note. It is used in imitation pineapple and apricot flavors. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 0.14 mg (FEMA)

IOFI: Natural

Empirical Formula/MW: O

C13H1802/206.28

O

CH3

Specifications: (The Good Scents Co., 2009) Acid value (max) Appearance

0.2 Colorless liquid

Flashpoint Refractive index

Assay (min)

99%

Solubility

Boiling point 270–272°C Reported uses (ppm): (FEMA, 2003)

Specific gravity

105°C 1.486–1.492 (20°C) Insoluble in water, soluble in alcohol and oils 0.978–0.985 (25°C)

Food Category Usual Max. Food Category Usual Beverages (nonalcoholic) 1.00 5.00 Milk products 1.00 Synthesis: Prepared by reaction of benzyl alcohol with hexanoic acid in the presence of catalyst, methansulfonic acid.

Max. 5.00

Aroma threshold values: Aroma characteristics at around 1.0%: sweet, chemical fruity and slightly lactonic, pineapple and slightly tropical. Taste threshold values: Taste characteristics at around 5.0 ppm: sweet, tropical, ripe fruity pineapple with a candy nuance. Natural occurrence: Reportedly present in passion fruit and juice (Passiflora edulis L.).

BENZYL ISOBUTYRATE Synonyms: Benzyl 2-methyl propanoate; Benzyl 2-methyl propionate; Isobutyric acid, benzyl ester; Phenylmethyl 2-methylpropanoate; Propanoic acid, 2-methyl-, phenylmethyl ester CAS No.: CoE No.:

103‑28‑6 301

FL No.: 09.426 EINECS No.: 203‑095‑9

FEMA No.: JECFA No.:

2141 844

NAS No.:

2141

BENZYL ISOTHIOCYANATE

153

Description: Benzyl isobutyrate has a fresh, floral, somewhat jasmine-like, fruity odor and sweet, strawberry-like taste. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.686 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H14O2/178.23 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C11H14O2 229°C

Specific gravity

1.488–1.492 (20°C) Soluble in alcohol (1 mL in 6 mL 70% alcohol), most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin 1.000–1.006 (25°C)

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

Usual 5.00 24.71 11.86

Max. 10.00 39.54 14.31

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 14.16 4.51 12.36

Max. 20.45 6.20 15.00

Synthesis: May be prepared from benzyl alcohol and isobutyric acid, by the action of aluminum ethylate on a mixture of benzyl and butyric aldehydes. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity and sweet with ripe berry nuances. Natural occurrence: Reported found in mint, spearmint, beer, cherimoya (Annona cherimolia Mill.) and Passiflora edulis hybrid juice.

BENZYL ISOTHIOCYANATE Synonyms: Isothiocyanatomethylbenzene; (Isothiocyanatomethyl)benzene; Benzyl mustard; Benzyl mustard oil; Benzene, (isothiocyanatomethyl)-; 2-Isothiocyanatotoluene; Benzyl senfoel; Isothiocyanic acid, benzyl ester; Toluene, alpha-isothiocyanato-; Tromacaps; Tromalyt; Urogran CAS No.: CoE No.:

622‑78‑6 11863

FL No.: EINECS No.

12.102 210‑753‑9

FEMA No.: JECFA No.:

4428 1562

NAS No.:

n/a

Description: Pale yellowish liquid; strong, penetrating aroma. Consumption: Odor and/or flavor used in nasturtium and papaya.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

BENZYL ISOVALERATE

154 Empirical Formula/MW: S

C8H7NS/149.22

N

Specifications: (JECFA, 2008) Acid value (max) 1.0 Assay (min) 97% Boiling point 243°C Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy Synthesis: n/a

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Refractive index Solubility Specific gravity Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

1.600–1.606 (20°C) Insoluble in water; soluble in ethanol 1.121–1.127 (25°C)

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Aroma threshold values: Medium strength odor, watercress type; recommend smelling in a 1.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in common cress, Lepidium sativum, nasturtium, and Tropaeolum majus.

BENZYL ISOVALERATE Synonyms: Dibenzyl disulfide; Benzyl 3-methylbutanoate; Benzyl 3-methylbutyrate; Benzyl 3-methyl butyrate; Butanoic acid, 3-methyl-, phenylmethyl ester; Isopentanoic acid, phenylmethyl ester; Isopropyl acetic acid, benzyl ester; Isovaleric acid, benzyl ester; Phenylmethyl 3-methylbutanoate CAS No.: 103‑38‑8 FL No.: 09.458 FEMA No.: CoE No.: 453 EINECS No.: 203‑106‑7 JECFA No.: Description: Benzyl isovalerate has a powerful, fruity apple odor. Consumption: Annual: 500.00 lb

2152 845

NAS No.:

2152

Individual: 0.0004237 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.392 mg Empirical Formula/MW: C12H16O2/192.26

IOFI: n/a

BENZYL MERCAPTAN

155

Specifications: (FCC, 1996) Acid value (max) 1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C12H16O2 246°C

Specific gravity

1.486–1.490 (20°C) Soluble in alcohol (1 mL in 3 mL 80% alcohol, remains in solution on dilution), most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin, water 0.981–0.989 (25°C)

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

Usual 1.00 5.37 3.16 11.36

Max. 3.00 9.41 5.57 19.75

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.75 1.60 1.43 5.82

Max. 3.75 1.60 3.17 10.19

Synthesis: May be prepared by esterification of isovaleric acid with benzyl alcohol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, fruity and balsamic with tropical and dried fruit nuances. Natural occurrence: Reported found in cherimoya (Anonna cherimoli Mill.), sapodilla fruit and lambs’ lettuce (Valerianella locusta).

BENZYL MERCAPTAN Synonyms: Benzyl hydrosulfide; Benzenemethanethiol; Benzylhydrosulfide; Benzylthiol; Methanethiol, phenyl-; Phenylmethanethiol; α-Mercaptotoluene; (Mercaptomethyl)benzene; Phenylmethyl mercaptan; Thiobenzyl alcohol; Toluene, α-mercapto-; α-Toluenethiol; Toluene-alpha-thiol; α-Toluolthiol; α-Tolyl mercaptan CAS No.: CoE No.:

100‑53‑8 477

FL No.: 12.005 EINECS No.: 202‑862‑5

FEMA No.: JECFA No.:

2147 526

NAS No.:

2147

Description: Benzyl mercaptan has repulsive, garlic-like odor. It oxidizes in air to dibenzyl disulfide. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern (1999) Trade association guidelines: FEMA PADI: 0.072 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8S/124.21 Specifications: (JECFA, 1999) Appearance

Colorless or pale, straw-colored, mobile liquid

Refractive index

Assay

98% C7H8S

Solubility

Boiling point

194–195°C

Specific gravity

1.573–1.578 Soluble in alcohol (1 mL in 1 mL ethanol) and oils; insoluble in water 1.050–1.058

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

Usual 0.10 0.37 0.13

Max. 0.50 25.58 0.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.37

Max. 0.50 0.28 0.83

BENZYL METHOXYETHYL ACETAL

156 Synthesis: From benzyl chloride and potassium hydrosulfide. Aroma threshold values: Detection: 0.19 to 2.6 ppb.

Taste threshold values: Taste characteristics at 15 ppm: leek, horseradish, cabbage, green, tomato and coffee. Natural occurrence: Reported found in coffee.

BENZYL METHOXYETHYL ACETAL Synonyms: Acetaldehyde benzyl β-methoxyethyl acetal; 1-Benzoxy-1-(2-methoxyethoxy)-ethane; 1-Benzyloxy-1-(β-methoxy)ethoxyethane; Acetyldehyde, benzyl 2-methoxyethyl acetal CAS No.: CoE No.:

7492‑39‑9 523

FL No.: 06.019 EINECS No.: n/a

FEMA No.: JECFA No.:

2148 840

NAS No.:

2148

Description: Benzyl methoxyethyl acetal has a mild, sweet, green, fruital odor. Consumption: Annual: <1.00 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.719 mg

IOFI: n/a

Empirical Formula/MW: C12H18O3/210.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% (sum of named cpd and starting materials) 161–162°C (10 mmHg)

Specific gravity

1.479–1.489 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.019–1.025 (25°C)

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

Usual 2.75 2.50 8.00

Max. 4.75 4.50 15.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.88 4.00

Max. 1.50 6.50

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

BENZYL METHYL SULFIDE Synonyms: α-(Methylthio)toluene; Methylthiomethyl benzene; Benzene, ((methylthio) methyl)-; Methyl benzyl sulfide; ((Methylthio) methyl)benzene; α-(Methylthio)toluene; 1-Phenyl-2-thiapropane; Sulfide, benzyl methyl CAS No.: CoE No.:

766‑92‑7 n/a

Consumption: Annual: <1.00 lb

FL No.: 12.077 EINECS No.: 212‑174‑7

FEMA No.: JECFA No.:

3597 460

NAS No.:

3597

Individual: 0.00000026 mg/kg/day

BENZYL PHENYLACETATE

157

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: n/a

Empirical Formula/MW: C8H10S/138.23 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay (min)

99% C8H11S

Solubility

197°C; 133°C (4 mmHg); 87–88°C (11 mmHg) Reported uses (ppm): (FEMA, 1994) Boiling point

Food Category Baked goods Gravies Meat products Synthesis: n/a

Usual 0.02 0.005 0.015

Max. 0.20 0.05 0.10

Specific gravity

1.563–1.573 (20°C) Slightly soluble in water; soluble in fats 1.015–1.020 (25°C)

Food Category Processed vegetables Snack foods Soups

Usual 0.005 0.05 0.005

Max. 0.05 0.20 0.05

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

BENZYL PHENYLACETATE Synonyms: Benzyl α-toluate; Benzeneacetic acid, phenylmethyl ester; Phenylmethyl benzeneacetate CAS No.: 102‑16‑9 FL No.: 09.705 FEMA No.: 2149 NAS No.: CoE No.: 232 EINECS No.: 203‑008‑4 JECFA No.: 849 Description: Benzyl phenylacetate has a sweet, floral (jasmine-rose) odor and a slight honey-like taste. Consumption: Annual: 5.00 lb

2149

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 levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.135 mg

IOFI: n/a

Empirical Formula/MW: C15H14O2/226.27 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C15H14O2 317°C

Specific gravity

1.553–1.558 (20°C) Miscible in alcohol (1 mL in 3 mL 90% alcohol gives clear solution), chloroform, ether 1.095–1.099 (25°C)

BENZYL PROPIONATE

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

Usual 1.00 10.34 3.80 0.10

Max. 3.00 14.82 7.49 0.10

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.87 8.81 2.49 11.55

Max. 12.03 14.69 4.24 18.99

Synthesis: By direct esterification of benzyl alcohol with phenylacetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature; phenylacetic acid, on the other hand, has been reported in several essential oils.

BENZYL PROPIONATE Synonyms: Phenylmethyl propanoate; Propionic acid, benzyl ester; Propanoic acid, phenylmethyl ester CAS No.: CoE No.:

122‑63‑4 413

FL No.: 09.132 EINECS No.: 204‑559‑3

FEMA No.: JECFA No.:

2150 842

NAS No.:

2150

Description: Benzyl propionate has a sweet, fruity-floral odor and a peach-, apricot-like taste. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 4 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.441 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O2/164.20 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C10H12O2 222°C

Specific gravity

1.496–1.500 (20°C) Soluble in alcohol (1 mL in 3 mL 70% alcohol remains clear to 10 mL), most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin, water 1.028–1.032 (25°C)

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

Usual 2.55 18.29 7.60 5.72

Max. 4.36 27.06 7.60 7.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.55 1.12 3.94 19.94

Synthesis: By esterification of benzyl alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: fruity, sweet, green and powdery with a ripe berry nuance. Natural occurrence: Reported found in strawberry and melon.

Max. 15.58 9.70 6.02 26.68

BENZYL TIGLATE

159

BENZYL SALICYLATE Synonyms: Benzyl o-hydroxybenzoate; Benzoic acid, 2-hydroxy-, phenylmethyl ester; Benzyl o-hydroxybenzoate; Phenylmethyl 2-hydroxybenzoate; Salicylic acid, benzyl ester CAS No.: 118‑58‑1 FL No.: 09.752 FEMA No.: 2151 436 EINECS No.: 204‑262‑9 JECFA No.: 904 CoE No.: Description: Benzyl salicylate has a faint, sweet, floral odor and a sweet, currant-like taste.

NAS No.:

Consumption: Annual: 8.33 lb

2151

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.8 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.842 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H12O3/228.25

Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Almost colorless liquid

Refractive index Solidification point

Assay (min)

98% C14H12O3

Solubility

Boiling point 300°C Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Baked goods 10.34 16.02 Frozen dairy 3.00 4.12 Gelatins, puddings 8.75 17.51 Synthesis: By esterification of salicylic acid with benzyl alcohol.

Specific gravity

1.573–1.582 (20°C) Not lower than 23.5°C Soluble in alcohol (1 mL in 5 mL 95% alcohol), most fixed oils; insoluble in glycerin, propylene glycol 1.176–1.180 (25°C)

Food Category Nonalcoholic beverages Soft candy

Usual 1.41 3.68

Max. 2.70 6.15

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It has been reported in small amounts in carnation oil (Dianthus caryophyllus L.) and in larger amounts in the oil of Primula auricula. Also found in American cranberry, clove bud, peppermint oil and buckwheat.

BENZYL TIGLATE Synonyms: Benzyl trans-2-methyl 2-butenoate; Benzyl trans-2,3-dimethyl acrylate; Benzyl trans-2-methyl crotonate; Benzyl 2-methylcrotonate; trans-2-Butenoic acid, 2-methyl-, phenylmethyl ester; 2-Butenoic acid, 2-methyl-, phenylmethyl ester, (E)CAS No.: 37526‑88‑8 FL No.: 09.494 FEMA No.: 3330 CoE No.: 2184 EINECS No.: 253‑544‑8 JECFA No.: 846 Description: Benzyl tiglate has an odor reminiscent of mushroom, with a rosy undertone. Consumption: Annual: 1.67 lb

NAS No.:

3330

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

BERGAMOT

160 Trade association guidelines: FEMA PADI: 0.730 mg

IOFI: n/a

Empirical Formula/MW:

C12H14O2/190.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 250°C

Specific gravity

1.515–1.526 (20°C) Insoluble in water; soluble in organic solvents and oils; miscible in ethanol at room temperature 1.029–1.049 (25°C)

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

Usual 5.00

Max. 8.00

Food Category Condiments, relishes

Usual 5.00

Max. 8.00

Synthesis: By direct esterification of tiglic acid with benzyl alcohol under azeotropic conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: sweet, balsamic, spice-like with a nutty almond note. Natural occurrence: Reported found in clove bud and rose apple (Syz. jambos Alston).

BERGAMOT Botanical name: Citrus bergamia Risso, C. aurantium L. Botanical family: Rutaceae Other names: Bergamot orange; Citrus bergamia (Risso & Poiteau) Foreign names: Bergamotier (Fr.), Bergamot (Ger.), Bergamota (Sp.), Bergamotto (It.) Description: The bergamot is a small, delicate tree similar to other citrus plants, such as orange and lemon. The plant flowers twice a year in the spring and the end of summer, and yields orange-like fruits, only smaller in size. The peel of the fresh, nearly ripe fruit is the source of bergamot oil; also used are the fruit, rind, leaf and twig. Although the bergamot plant is native to Asia, it is cultivated extensively in Calabria, Italy. A few experimental cultivations in the Mediterranean basin and on the Atlantic coast of equatorial Africa have attained only a limited success. Bergamot oil is a widely used material that imparts a citrus flavor to foods and beverages. Bergamot has a fragrant, sweet, fruit odor. Derivatives: Rind essential oil and rectified essential oil; leaf essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Fruit: Category 1; Rind: Category 3 (with limits on furocoumarins); Leaf essential oil: Category 2. FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Rind expressed (or cold pressed) oil (yields 0.5%): Terpenic hydrocarbons (limonene 33 to 42%; γ-terpinene –10%; α-pinene 5 to 9%; β-pinene), terpinic alcohol (linolool 6 to 15%), terpenic ester (linalyl acetate 22 to 52%), furocoumarines (bergaptene 2000 to 4500 ppm; bergamottin) (CoE, 2000) Aroma threshold values: n/a Taste threshold values: n/a

BERGAMOT OIL

161

BERGAMOT OIL Other names: Bergamot oil concentrated; Bergamot oil rectified; Oil of bergamot; Oils, bergamot CAS No.: CoE No.:

8007‑75‑8 137

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2153 n/a

NAS No.:

2153

Description: A volatile oil obtained by expression, without the aid of heat from the fresh peel of the fruit of Citrus bergamia Risso & Poiteau. One of the constituents of bergamot, bergaptene is a skin sensitizer and some bergamot oil is distilled to produce oils free from bergaptene and terpenes. The major use of bergamot oil is in Earl Grey–type tea flavor, where it is normally the major component. Consumption: Annual: 1883.33 lb

Individual: 0.001596 mg/kg/day

Regulatory Status: CoE: Rind essential oil: Category 3 (with limits on furocoumarins). Level of use in ppm: Baked goods 92.97; frozen dairy 49.47; meat products 0.15; soft candy 95.19; gelatins, puddings 200; nonalcoholic beverages 68.56; alcoholic beverages 91.13; hard candy 1.96; chewing gum 5.57. FDA: 21 CFR 182.20, 582.20; 27CFR 21 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.121 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +8° and +24°

Not less than 36.0% esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Not more than 0.004% Assay

Lead

Not more than 10 mg/kg

Refractive index

1.465–1.468 (20°C)

Residue on evaporation

Not more than 6%

Solubility in alcohol

Passes test

Specific gravity Ultraviolet absorbance

0.875–0.880 (25°C) Not less than 0.32

Physical–chemical characteristics: It is a clear, mobile, yellowish-green liquid with a fragrant, sweet fruity odor. It is miscible with alcohol and glacial acetic acid. It is soluble in most fixed oils, but is insoluble in glycerin and in propylene glycol. It may contain a suitable antioxidant. Bergamot essential oil yields a concentrated oil by distillation under reduced pressure. Also, terpeneless and sesquiterpeneless oils can be prepared from bergamot essential oil. A petitgrain bergamot is also manufactured by steam distillation of the leaves and twigs. Essential oil composition: Bergamot oil is a complex mixture of more than 300 compounds. The most prevalent compounds are linalyl acetate (30 to 60%), linalool (11 to 22%) and other alcohols.* Furocoumarins include bergapten (approximately 0.4%), bergamottin, citropten and others. Rectified bergamot oil contains lower concentrations of terpenes and has no coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 89.00 79.56 2.94 45.12 173.50

Max. 91.13 92.97 5.57 49.47 200.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.59 0.15 58.57 88.69

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

*

Leung, A.Y. (1980). In Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, John Wiley & Sons.

Max. 1.96 0.15 68.56 95.19

BETAINE

162

BETAINE Synonyms: 1-Carboxy-N,N,N-trimethylmethanaminium hydroxide inner salt; (Carboxymethyl)trimethylaminum hydroxide inner salt; (Trimethylammonio)acetate; α-Earleine; Glycine betaine; Glycine, trimethylbetaine; Glycocoll betaine; Glycylbetaine; Oxyneurine; Lycine; Trimethylglycocoll; N,N,N-Trimethylglycine; Trimethylglycine hydroxide inner salt; Trimethylglycine; Rubrine C; Jortaine; βine CAS No.: CoE No.:

107‑43‑7 n/a

FL No.: n/a EINECS No.: 203‑490‑6

FEMA No.: JECFA No.:

4223 n/a

NAS No.:

n/a

Description: White crystalline powder; bland aroma. Consumption: Odor and/or flavor used in antistatic agents and viscosity controlling agents. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 949.09 mg

IOFI: n/a

Empirical Formula/MW: O

-

C H3

C5H11NO2/117.15

H3C

N

O

+

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Melting point

293–301°C (760.00 mmHg)

Soluble in ethanol and water (611000 mg/L at 19°C and 160 g/100 mL)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00

Max. 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00

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

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

Usual 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00 1000.00

Max. 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00

BIRCH, SWEET

163

BIPHENYL Synonyms: Phenylbenzene; Bibenzene; Biphenyl (ACGIH, OSHA); 1,1ʹ-Biphenyl; Biphenyl, photolyzed in nitrate solution; Diphenyl; Diphenyl (OSHA); 1,1ʹ-Diphenyl; EPA Pesticide Chemical Code 017002; Lemonene; PHPH; Xenene CAS No.: CoE No.:

92‑52‑4 10978

FL No.: 01.013 EINECS No.: 202‑163‑5

FEMA No.: JECFA No.:

3129 1332

NAS No.:

3129

Description: Biphenyl has a pungent odor, reminiscent of rose on dilution. Consumption: Annual: <1.00 lb

Individual: 0.0007605 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.176 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H10/154.21 Specifications: (JECFA, 2004) Acid value (max) Appearance

1.0 White to light brown leaflet solid

Boiling point Melting point

Assay (min)

99%

Solubility

254°C 69°C Insoluble in water; soluble in alcohol and ether; very soluble in benzene, methanol, carbon tetrachloride and carbon disulfide

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

Usual 0.20 0.20 1.10

Max. 2.00 2.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.10 1.10

Max. 3.00 2.67

Synthesis: By thermal dehydrogenation of benzene. Aroma threshold values: Detection: 0.5 ppb Taste threshold values: n/a Natural occurrence: Reported found in coal tar, bilberry, carrots, peas, potato, bell pepper, rum, cocoa, tomato, coffee, roasted peanuts, olive (Olea europae), buckwheat and tamarind (Tamarindus indica L).

BIRCH, SWEET Botanical name: Betula lenta L., B. alba L., B. pendula Roth Botanical family: Betulaceae Other names: Cherry Birch; Silver Birch Foreign names: Bouleau (Fr.); Birke (Ger.); Betula (Sp.); Betulla (It.) Description: A tree reaching heights of 15 to 25 m, Betula alba L. grows throughout eastern Europe, Russia, northern China and Japan. B. lenta L. is widespread in North America, from Canada to Ohio. Silver birch (B. Pendula) is a beautiful tree in every season, with peeling white bark, spring catkins, delicate summer leaves turning yellow in autumn and a tracery of twigs in winter. The parts used are buds, leaves and bark (B. alba and B. lenta). Derivatives: Fluid extracts, dried extracts and essential oils Consumption: Annual: n/a

Individual: n/a

BIRCH SWEET OIL

164 Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Bud oil from B. alba contains, among other constituents, betulene, betulenene, p-betulenol, naphthalene and formic acid. Essential oil is obtained by distillation of birch tar; B. pendula Roth contains phenol, cresol, diemthylphenol, creosote, guaiacol, sesquiterpenes and other unsapanofiable products. The characteristic leathery and smoky odor is attributed to the latter. Phenolic derivatives can be eliminated by alkaline washing. Aroma threshold values: n/a Taste threshold values: n/a

BIRCH SWEET OIL Other names: Black birch oil; Birch sweet oil (Bentula lenta L.); Birch bark oil; Oils sweet birch; Sweet birch oil CAS No.: CoE No.:

68917‑50‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2154 n/a

NAS No.:

2154

Description: The source of sweet birch oil of B. lenta is the bark (reddish-brown). Sweet birch oil has a characteristic wintergreen flavor. Consumption: Annual: 22333.33 lb

Individual: 0.01892 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 143.650 mg IOFI: Natural Specifications: (Burdock, 1997) Ester content (calculated as methyl salicylate) Ester value Optical rotation

97–99%

Refractive index

1.5360–1.5376 (20°C)

356–365 0°

Specific gravity

1.180–1.189 (15°C)

Physical–chemical characteristics: The essential oil of B. lenta L. obtained from bark is a pale yellow liquid with a characteristic odor because of its methyl salicylate content. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 66.98 608.20 3899.00 445.20 717.80

Max. 74.98 632.50 3899.00 464.70 778.20

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

Usual 2070.00 0.10 244.40 779.40 3.00

Max. 2070.00 0.10 278.10 1066.00 5.00

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

BIRCH TAR OIL Other names: Birch tar oil (Betula pendula Roth and related Betula spp.); Birch tar oil, empyreumatic; Birch tar oil rectified; Essential oil of birch wood; Oils, white birch oil, white birch; Oleum rusci; White birch oil CAS No.: CoE No.:

8001‑88‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6013

BISABOLENE

165

Description: The essential oil is obtained from the B. alba and B. pendula Roth. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (FCC, 1996) Heavy metals (as Pb) Passes test Solubility in alcohol Passes test

Specific gravity

Between 0.886 and 0.950

Physical–chemical characteristics: The essential oil of B. alba L. is a viscous, yellow liquid with a balsamic odor. It is obtained from buds by steam distillation in 3.5 to 8% yields. The oil solidifies at low temperature because of its paraffin content. The essential oil of B. alba L. var. pubescens Ehrl., obtained from buds in 3.5% yields by steam distillation, has a specific gravity of 0.9779. The essential oil of B. alba I. obtained from bark is recovered in 0.4 to 0.5% yields. The essential oil obtained from leaves is recovered in 0.4 to 0.5% yields. Aroma threshold values: n/a Taste threshold values: n/a

BISABOLENE Synonyms: Limene (I) α-Bisabolene; 1-Methyl-4-(1,5-dimethyl-1,4-hexadienyl)-1-cyclohexene; (II) β-Bisabolene; 1-methyl-4(5-methyl-1-methylene-4-hexenyl)-1-cyclohexene; (III) γ-Bisabolene; 1-Methyl-4-(1,5-dimethyl-4-hexenylidene)-1-cyclohexene; Cyclohexene, 4-(1,5-dimethyl-4-hexenylidene)-1-methyl-; 6-Methyl-2-(4-methylcyclohex-3-enyl) hept-1,5-diene CAS No.: CoE No.:

495‑62‑5 10979

FL No.: 01.016 EINECS No.: 207‑805‑8

FEMA No.: JECFA No.:

3331 1336

NAS No.:

3331

Description: Bisabolene has a pleasant, warm, sweet-spicy-balsamic odor. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.805 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H24/204.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless slightly viscous oil

Solubility

Assay (min) Boiling point

97% 262°C

Specific gravity

1.493–1.497 (20°C) Soluble in oils; insoluble in water and ethanol 0.850–0.858 (25°C

BLACKBERRY

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

Usual 2.00 3.00 2.00 2.00

Max. 3.00 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 3.00 3.00 5.00

Synthesis: Reported isolated from bisabol myrrh; also from nerolidol by dehydration (γ-form). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: citrus, woody, tropical, floral, fruity, astringent and green. Natural occurrence: Reported found in bisabol myrrh, bergamot oil and essential oils of Orthodon asaroniferum, O. methylisoeugenoliferum, O. tenuicaule, Citrus medica var. acida (C. aurantifolia), Cinnomomum kanahirai; Citrus limonia form California; Illicium verum; French lavender (Lavendula vera). Also found in ginger and carrot.

BLACKBERRY Botanical name: Rubus L. Botanical family: Rosaceae Other names: Blackberry bark, extract Foreign names: Mure (Fr.), Brombeere (Ger.), Zara (Sp.), Mora di rovo (It.) Description: Woody shrub, highly branched at the base; grows commonly in woods and hedgerows throughout the United States. Many species are known: R. tomentosus Borkh., R. ulmifolius Schott, R. pubescens Raf., etc. The plant has prickly-armed branches and berries that are green to red and shiny black when ripe. Blackberry has a refreshing, sweet flavor. The fluid extract and the tincture are used in pharmacy preparations. The concentrated juice is used for flavoring gelatins, chocolate and candy fillings. Derivatives: Fluid extract, tincture (20% in 20% alcohol) and concentrated (four- to fivefold) juice. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 145.120, 150 et seq. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include malic, succinic, oxalic, folic and ascorbic acids, sugar and volatile substances. Blackberries have a refreshing, sweet flavor. Aroma threshold values: n/a Taste threshold values: n/a

BLACKBERRY BARK EXTRACT CAS No.: CoE No.:

84787‑69‑9 n/a

FL No.: n/a EINECS No.: 284‑110‑6

FEMA No.: JECFA No.:

2155 n/a

NAS No.: EAFUS No.:

2155 977047‑53‑2

Description: Armed shrubs: stems biennial; leaves mostly five-foliate in the first year’s growth; fruits not separating from the juicy receptacle, blackish when ripe. More than 30 Rubus species are known, the most common being R. allegheniensis and R. savitus. Part used is the bark. Consumption: Annual: 733.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

Individual: 0.0006214 mg/kg/day

BOIS DE ROSE

167

Trade association guidelines: FEMA PADI: 25.873 mg

IOFI: Natural

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

Usual 75.92 47.73 279.70 0.30

Max. 233.60 557.70 800.10 0.30

Food Category Nonalcoholic beverages Soft candy Sweet sauce

Usual 75.04 200.00 106.80

Max. 220.20 250.00 117.10

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

BLACKBERRY FRUIT EXTRACT CAS No.: CoE No.:

84787‑69‑9 n/a

FL No.: n/a EINECS No.: 284‑110‑6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: See Blackberry. Consumption: Annual: <1.00 lb

Individual: 0.08888 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

BOIS DE ROSE Botanical name: Aniba rosaeodora Ducke (Ocotea caudate Mer.), A. rosaedora var. amazonica Ducke (O. parviflora) Botanical family: Lauraceae Foreign names: Bois de rose (Fr.), Rosenholz (Ger.), Bois de rose (Sp.), Lengo di rosa (It.) Description: Evergreen, medium-sized tree growing wild in the forests of the Amazon basin (Brazil, Peru) and in French Guinea. Brazilian and Peruvian bois-de-rose oils are distilled from the same botanical variety (A. rosaeodora var. amazonica Ducke). The oils exhibit only slightly different physical characteristics, but they have different odors particular to the growing site of the trees. Cayenne bois-de-rose oil, distilled from the variety A. rosaeodora Ducke, is considered the best quality of bios-de-rose essential oils. Cayenne bois-de-rose oil is produced in large scale as compared to the Brazilian and Peruvian counterparts. Plant part used is the wood. Bois de rose has a characteristic, sweet, somewhat woody, floral odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

BOIS DE ROSE OIL

168

BOIS DE ROSE OIL Other names: Bois de rose oil (Aniba rosaeodora Ducke); Oils, bois de rose; Rosewood oil CAS No.: CoE No.:

8015‑77‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2156 n/a

NAS No.:

2156

Description: Bois de Rose oil is steam distilled, occasionally water distilled, from the chipped wood of A. rosaeodora and possibly from other species of the genus Burseraceae, belonging to the Laurel family. The Brazilian and cayenne oils exhibit a sweet, slightly woody, characteristic odor, whereas the Peruvian quality has a harsher, more camphoraceous top note. Consumption: Annual: 2033.33 lb

Individual: 0.0017 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.158 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –4° and +6° Not less than 82.0% and not more than Assay 92.0% total alcohols, calculated as linalool (C10H18O) Not less than 70% distills between 195 Distillation range and 205°C Heavy metals (as Pb) Passes test

Refractive index

1.462–1.470 (20°C)

Solubility in alcohol

Passes test

Specific gravity

0.868–0.889

Physical–chemical characteristics: The oil, obtained by steam distillation of the chopped wood, is colorless to pale yellow. Essential oil composition: The oil is mainly used as a starting material for the isolation of natural linalool, of which the oil contains over 70%. The l-form is predominant in cayenne oil, whereas the d- and l-isomers are present in the Brazilian and Peruvian oils. Other constituents of cayenne oil include terpenes, dipentene, methyl heptenol, eugenol, nerol, d-α-terpineol, isovaleric aldehyde, furfural and methyl hepatenone. Other constituents of Brazilian oil include α-terpineol, p-methylacetophenone, cineol and a sesquiterpene fraction. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.00 9.47 25.49 2.79 9.77

Max. 4.19 24.94 25.49 7.82 11.61

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.35 4.43 0.69 9.42

Max. 2.70 8.87 1.96 24.63

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

BOLDO LEAVES Botanical name: Peumus boldus Mol. Botanical family: Monimiaceae Other names: Boldus; Boldea; Boldu; Boldoa; oils, boldo leaf Foreign names: Boldo (Fr.), Boldo (Ger.), Boldo (Sp.), Boldo (It.) CAS No.: CoE No.:

8022‑81‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6350 977052‑75‑7

Description: Boldo is a small wild tree or shrub that is widespread throughout Chile, Bolivia and Peru. It is also cultivated in Italy. It has slender branches, opposite, short, petioled, coarse leaves exhibiting a characteristic, pleasant odor reminiscent of Melissa and coriander. The plant flowers in winter and spring. Parts used are the leaves, which are harvested in autumn. Boldo has a spicy,

BORNEOL

169

hydrocarbon-like odor and an aromatic, burning taste. The essential oil is obtained by steam distillation of dried leaves, which yields approximately 1.8 to 2.6% oil. Boldo extract has been used as a flavor in alcoholic beverages. Boldo leaves have been used by South American natives against diseases of the liver and for the treatment of gallstones. Derivatives: The derivatives are fluid-extract and tincture (20% in 70% ethanol). Consumption: Annual: <1.00 lb

Individual: 0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Appearance Ester value Optical rotation

11.8–2.4 Yellow liquid 11.2–14.9 –1°40ʹ to 2°

Refractive index Specific gravity Solubility

1.47916–1.47928 (20°C) 0.9150–0.9567 (25°C) 1:5.5 to 9 in 70% ethanol

N ote: The characteristics shown above are for an oil of European origin.

Essential oil composition: The fluid extract contains boldine and other alkaloids, including sparteine (0.25 to 0.535% total), boldoglucin, and flavone derivatives; the last two components are also present in the essential oil. The alkaline fraction has been reported to contain at least 17 alkaloids.* Dried boldo leaves contain a total alkaloid content of 0.25 to 0.5%. The leaves also contain approximately 2% volatile oil.† Aroma threshold values: n/a Taste threshold values: n/a

BORNEOL Synonyms: 2-Bornanol; 2-Camphanol; Baros camphor; Bhimsaim camphor; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, endo-; 2-Bornanol, endo-; Borneo camphor; DL-Borneol; Bornyl alcohol; Camphane, 2-hydroxy-; Camphol; 2-Camphanol; Dryobalanops camphor; Endo-2-bornanol; Endo-borneol; Endo-2-camphanol; Endo-2-hydroxycamphane; Endo-2-hydroxy-1,7,7trimethylnorbornane; Endo-1,7,7-trimethylbicyclo(2.2.1) heptan-2-ol; 2-Hydroxycamphane; Malayan camphor; Sumatra camphor; trans-Borneol; 1,7,7-Trimethyl-bicyclo(2.2.1)heptan-2-ol, endoCAS No.: CoE No.:

507‑70‑0 64

FL No.: 02.016 EINECS No.: 208‑080‑0

FEMA No.: JECFA No.:

2157 1385

NAS No.:

2157

Description: Borneol has a piney, camphor-like odor and burning taste somewhat reminiscent of mint. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515; 27 CFR 21.130 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.024 mg Empirical Formula/MW:

C10H18O/154.25

* †

Guidi. (1932). Boll. Soc. Ital. Biol. Sper. 7, 1992. Hughes et al. (1968). J. Pharm. Sci. 57, 1023.

IOFI: Nature Identical

BORNYL ACETATE

170 Specifications: (JECFA, 2008)

Appearance

White to off-white crystals

Other requirements

Assay (min)

97% C10H18O

Solubility

Melting point

202°C

Minimum assay value may include isoborneol and other isomers of borneol as well as trace amounts of fenchyl alcohol and other C10H18O compounds Slightly soluble in propylene glycol; very slightly soluble in water; insoluble in vegetable oils

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

Usual 5.27 0.09 0.25 2.32

Max. 7.70 0.70 0.50 3.97

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.43 4.67 1.17 4.16

Max. 7.27 4.67 2.06 6.97

Synthesis: Racemic borneol is prepared synthetically by reduction of camphor or from pinene. Aroma threshold values: Detection: 140 ppb Taste threshold values: n/a Natural occurrence: Unlike isoborneol, free or esterified borneol has been identified in more than 250 distillates from plants, herbs, leaves or bark; Compositae, Ericaceae, Lauraceae, Labiatea, Rutaceae; natural borneol can be d or l rotatory, but very seldom also racemic; most frequently encountered is the l-borneol characteristic of Compositae, Graminaceae and almost all Pinaceae; d-borneol characteristic of Cupressaceae, Zingiberaceae, lavender, lavandin and spike oils. Reported found in citrus peel oils (orange, lemon, lime), cinnamon leaf, cassia leaf, ginger, coriander seed, laurel, Ocimum basilicum, Thymus vulgaris L. and Curcuma aeruginosa Roxb.

BORNYL ACETATE Synonyms: Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, acetate, endo-; Bornyl acetate; Bornyl acetic ether; 2-Camphanol acetate; endo-2-Camphanyl ethanoate; Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl acetate; 1,7,7-Trimethylbicyclo(2.2.1)heptan-2-ol acetate CAS No.: CoE No.:

76‑49‑3 207

FL No.: 09.017 EINECS No.: 200‑964‑4

FEMA No.: JECFA No.:

2159 1387

NAS No.:

2159

Description: Bornyl acetate has a fresh, strong, piney odor and a fresh, burning taste. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515; 27 CFR 21.130 FDA (other): Approved for OTC use (21 CFR 310.545) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.278 mg Empirical Formula/MW:

C12H20O2/196.29

IOFI: Nature Identical

L-BORNYL ACETATE

171

Specifications: (JECFA, 2008) Acid value (max)

1.0

Other requirements

Minimum assay value may include isobornyl acetate and other bornyl acetate isomers

Appearance

Colorless liquid, semicrystalline mass to white crystalline solid

Refractive index

1.462–1.466 (20°C)

Assay (min)

98% C12H20O2

Solubility

Boiling point Melting point

226°C 25°C

Specific gravity

Soluble in ethanol; slightly soluble in water; insoluble in glycerin and propylene glycol 0.981–0.985 (25°C)

Reported uses (ppm): (FEMA, 1944) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 7.31 0.19 0.25 3.04

Max. 10.56 0.37 0.50 5.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.36 0.97 4.41

Max. 6.14 2.05 9.29

Synthesis: l-Bornyl acetate occurs naturally in many oils distilled from the leaves of plants of the family Pinaceae; d-bornyl acetate is found in the oils distilled from plants of the family Cupressaceae; bornyl acetate, therefore may be isolated by distillation and crystallization from these; however, it is commonly prepared by direct acetylation of borneol; the first synthesis dates to 1889. Aroma threshold values: Detection: 75 ppb to 1.38 ppm Taste threshold values: Taste characteristics at 10 ppm: camphoreous, woody, mentholic, berry and seedy with soapy, woody nuances. Natural occurrence: Reported found in the oils of Abies canadensis, A. concolor, Picea canadensis, P. rubens, P. orientalis, Pinus densiflora, Larix americana, Callitris drum-mondi, Abies alba, Pinus punulio, Abies sibirica L., and in coriander, thyme and valerian oil; it has been identified in the essence from flowers of Chrysanthemum sincuse Sabin, in the distillate of Teucrium chamaedris L., and in the fresh rhizomes of Valeriana officinalis L.; d-bornyl acetate is found in the essential oils of Callitris glauca, C. robusta, C. gracilis, C. verrucosa and C. calcarata; the presence of acetate has been excluded from the essence of lavender and lavandin.

L-BORNYL ACETATE Synonyms: Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl-2-acetate, (1S,2R,4S)-; (-)-Bornyl acetate; L-Born-2-yl acetate; laevoBornyl acetate; (1S,2R,4S)-Trimethybicyclo[2.2.1]heptan-2-ol; (1S-endo)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol acetate CAS No.: CoE No.:

5655‑61‑8 n/a

FL No.: 09.848 EINECS No.: 227‑101‑4

FEMA No.: JECFA No.:

4080 1864

NAS No.:

n/a

Description: Colorless solid; sweet herbaceous aroma. Consumption: Odor and/or flavor used in alpine bouquet, amber, balsam, bayberry, cardamom, etc. 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: 3.689 mg

IOFI: n/a

Empirical Formula/MW: C H3

C12H20O2/196.29

H3C

O C H3 O

C H3

BORNYL BUTYRATE

172 Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 95%

Optical rotation Refractive index

Boiling point

224–226°C

Solubility

Melting point

29°C

Specific gravity

–35.50° to –39° (20°C) 1.456–1.462 (20°C) Practically insoluble to soluble in water, soluble in ethanol 0.981–0.987 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 10.00 5.00 7.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 50.00 25.00 10.00 35.00 50.00 100.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 7.00 5.00 7.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, balsamic type. Taste threshold values: n/a Natural occurrence: Reported found in carrot, coriander, spike lavender, pine needle, rosemary, sage and valerian root.

BORNYL BUTYRATE Synonyms: Bornyl butanoate; Butanoic acid, 1,7,7,-trimethylbicyclo[2.2.1]hept-2-yl ester, endo; Butyric acid, 2-bornyl ester; (1S-endo)-Bornyl butyrate CAS No.: CoE No.:

85551‑27‑5 n/a

FL No.: 09.319 EINECS No.: 287‑591‑0

FEMA No.: JECFA No.:

3907 1412

NAS No.:

n/a

Description: Bornyl butyrate has a herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.44110 mg

IOFI: n/a

Empirical Formula/MW: C14H24O2/224.34

Specifications: (JECFA, 2004) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C14H24O2 247°C

Specific gravity

1.462–1.466 (20°C) Soluble in oils and ethanol; slightly soluble in water 0.981–0.985 (25°C)

BORNYL FORMATE

173

Reported uses (ppm): (FEMA, 1944) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 2.00 0.10 0.10 2.00

Max. 5.00 0.10 0.20 4.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.50 0.50 2.00

Max. 5.00 1.00 4.00

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

BORNYL FORMATE Synonyms: Bornyl methanoate; Bicyclo(2.2.1)heptan-2-ol, 1,7,7-trimethyl-, formate, endo-; Endo-1,7,7-trimethyl-bicyclo(2.2.1) hept-2-yl formate CAS No.: CoE No.:

7492‑41‑3 349

FL No.: 09.082 EINECS No.: 231‑319‑5

FEMA No.: JECFA No.:

2161 1389

NAS No.:

2161

Description: Bornyl formate has an odor similar to that of bornyl acetate. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.151 mg

IOFI: n/a

Empirical Formula/MW:

C11H18O2/182.26

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

95% 106–108°C (21 mmHg)

Specific gravity

1.466–1.472 (20°C) Soluble in oils and ethanol; slightly soluble in water 1.007–1.013 (20°C)

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

Usual 4.30 0.10 4.60

Max. 7.17 0.20 8.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 2.03 4.67

Max. 16.00 3.12 8.83

Synthesis: The corresponding ester is prepared by heating to 50°C a mixture of formic/acetic anhydride with d-bornyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil from roots of valerian and Thymus vulgaris L.

BORNYL ISOVALERATE

174

BORNYL ISOVALERATE Synonyms: Bornyl-3-methylbutanoate; Bornyval; 2-Bornyl 3-methylbutyrate; Butanoic acid, 3-methyl-, 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester, endo-; Endo-bornyl isovalerate; Isovaleric acid, 2-bornyl ester; Hysterol; endo-3-Methylbutanoic acid 1,7,7-trimethylbicyclo(2.2.1)hept-2-yl ester; endo-1,7,7-Trimethylbicyclo(2.2.1)hept-2-yl 3-methylbutanoate CAS No.: CoE No.:

76‑50‑6 451

FL No.: 09.456 EINECS No.: 200‑966‑5

FEMA No.: JECFA No.:

2165 1393

NAS No.:

2165

Description: Bornyl isovalerate has a warm, herbaceous, slightly earthy-green aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000877 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.981 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H26O2/238.37

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oil

Solubility

Assay (min) Boiling point

97% 260°C

Specific gravity

1.458–1.461(20°C) Soluble in oils and ethanol; insoluble in water 0.944–0.947 (25°C)

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

Usual 4.19 3.12 9.45

Max. 6.78 5.17 17.32

Food Category Nonalcoholic beverages Soft candy

Usual 1.04 4.36

Max. 1.94 9.32

Synthesis: d-Bornyl isovalerate can be prepared by heating to 140°C d-borneol and isovaleric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: l-Bornyl isovalerate has been reported in valerian and angelica root oil; d-bornyl isovalerate is not reported found in nature.

BORNYL VALERATE Synonyms: Bicyclo[2.2.1]heptan-2-ol, 1,7,7-trimethyl; Pentanoate, endo-bornyl n-pentanoate; Endo-2-bornyl valerate; Endo-2camphanyl valerate; Endo-1,7,7-trimethylbicyclo(2.2.1)hept-2-yl valerate; 2-Bornyl valerate CAS No.: CoE No.:

7549‑41‑9 471

FL No.: 09.153 EINECS No.: 231‑435‑6

FEMA No.: JECFA No.:

2164 1392

NAS No.:

2164

Description: Bornyl isovalerate has a fruity-herbaceous-camphoraceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

BORONIA

175

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.513 mg

IOFI: n/a

Empirical Formula/MW:

C15H26O2/238.37

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96% 136–137°C (12 mmHg)

Specific gravity

1.4615 (20°C) Insoluble in water; soluble in ethanol and oils 0.957–0.963 (25°C)

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

Usual 7.00 5.15 11.00

Max. 10.00 6.50 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.55 6.00

Max. 3.00 11.75

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

BORONIA Botanical name: Borinia megastigma Nees. Botanical family: Rutaceae Foreign names: Boronia (Fr.), Boronia (Ger.), Boronia (Sp.), Boronia (It.). Description: Boronia is a shrub up to 2 m high growing preferentially along the coasts and in marshy areas in western and southwestern Australia. It has small leaves, which are also aromatic, and small cup-shaped flowers. The flowers are about 80 to 100 mm in diameter. Usually the exterior of the petals is dark chocolate-brown while the interior is bright yellow. Flowers are used as a foodstuff. The plant flowers between August and October. Boronia has a rich, fresh, fruital or slightly spicy odor. Derivatives: Boronia concrete and absolute. Concrete: The concrete, prepared by extraction of flowers using petroleum ether, has a butter-like consistency and green color. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Flowers: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Beverages 5 g/L; foods 10 g/kg FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

BORONIA ABSOLUTE (BORONIA MEGASTIGMA NEES)

176

Essential oil composition: Main constituents include ethanol (<59%) and ethyl formate, in addition to glycerides, phytosterols and β-ionone. Boronia concrete: Terpenic ketone (β-ionone, 11.9 to 22.5%); esters (dodecyl acetate 5.6 to 11.1%, methyl jasmonate 3.4 to 7.2%); hydrocarbons ((z) heptadec-8-ene 19.7 to 31.2%, α-pinene 2.3 to 11.0%, β-pinene 1.5 to 15.0%; limonene 1.0 to 2.7%); linalool 0.9 to 1.7%; “sesquicineole” traces 19.3%.* Aroma threshold values: n/a Taste threshold values: n/a

BORONIA ABSOLUTE (BORONIA MEGASTIGMA NEES) Other names: Boronia absolute; Oils boronia; Boronia absolute Tasmania; Boronia megastigma, ext. CAS No.: CoE No.:

8053‑33‑6 91

FL No.: n/a EINECS No.: 294‑926‑4

FEMA No.: JECFA No.:

2167 n/a

NAS No.: EAFUS No.

2167 8053‑33‑6

Description: See Boronia. The absolute, prepared by alcoholic extraction of concrete, contains the same constituents as the concrete and exhibits a fresh, green, fruital, spicy odor reminiscent of cinnamon and tobacco. Consumption: Annual: 20.00 lb

Individual: 0.000016 mg/kg/day

Regulatory Status: CoE: Absolute: Category 2 (not considered to constitute a risk to health in the quantities used). Use levels in ppm: Baked goods 11.62; frozen dairy 7.12; condiments, relishes 0.12; soft candy 9.39; gelatins, puddings 8.60; nonalcoholic beverages 1.76; alcoholic beverages 7.18. FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.602 mg

IOFI: Natural

Essential oil composition: Qualitatively, absolute contains hydrocarbons (α-pinene, β-pinene, camphene, myrcene, limonene, ocimene, methyl naphthalene, pentadecane, heptadecane); alcohols (linalool, dodecanol); ketones (β-ionone, α-ionone, dihydro-βionone, menthone, 5,6-epoxyionone); esters (dodecyl acetate, tetradecyl acetate, methyl decanoate, ethyl decanoate). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 4.85 8.38 0.12 3.19

Max. 7.18 11.62 0.12 7.12

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.23 0.87 6.02

Max. 8.60 1.76 9.39

Aroma threshold values: Aroma characteristics at 1.0%: sweet, fresh and floral, aromatic green herbal and woody, berry and powdery with an overall tutti-frutti like nuance. Taste threshold values: Taste characteristics at 3 ppm: sweet, berry, fruity and green, woody, powdery with floral gardenia and overripe fruity nuance.

BROMINATED VEGETABLE OILS (FEMA #2168) N ote: This compound has been removed from FEMA GRAS list #4, 1970.

BRYONIA ROOT Botanical name: Bryonia alba L. or B. dioica Jacq. Botanical family: Cucurbitaceae Foreign names: Bryone dioique (Fr.), Rotbeerige Saurübe (Ger.), Brionia (Sp.), Brionia (It.)

*

Perfumer and Flavorist (1983) 8, 3.

BUCHU

CAS No.: CoE No.:

177

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6016 977000‑49‑9

Description: Bryonia is a beautiful, climbing, perennial herb growing chiefly in woods, thickets and fields in central and southern Europe, western Asia, the Far East and North Africa. The plant has glabrous stems, fleshy, long, tuber-like roots (yellowish-white externally, white internally), alternate palmatifid leaves and dioecious white flowers (May through September). The organoleptic characteristics of bryonia are tonic and aromatic. It is used medicinally as a remedy for cough and congestion. Bryonia is one of the polychrest remedies of the homeopathic materia medica. Derivatives: Fluid extract, tincture (20% in 60% alcohol), dried water-alcohol extracts, soft water alcohol extract. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The fluid extract contains resin, phytosterine, bryonol, enzymes, terpenes, fatty acids, protein substances and glucosides. Aroma threshold values: n/a Taste threshold values: n/a

BUCHU Botanical name: Barosma betulina Bartl. & Wendl, B. crenulata (L.) Hooker, B. seratifolia Willd. Botanical family: Rutaceae Other names: Booko; Buku; Diosma; Bucku, Bucco, Round buchu, Short Buchu Foreign names: Bucco (Fr.), Bukko (Ger.), Buchú (Sp.), Bucco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Buchu is a small shrub with opposite leaves, white, five-petaled flowers and penta-follicled fruits. The plant is native to South Africa (Cape of Good Hope). The buchus grow up to 1.5 m tall as a bushy, drought-resistant plant. The leaves are described as yellowish-green to brown, glossy and leathery, revealing oil-glandular dots on the underside. Harvesting of the leaves occurs in summer. Buchu leaves contain from 1.5 to 3.5% volatile oil. Buchus has a strong, sweet odor and a fresh, bitter flavor. Buchu leaves and extracts are recognized in herbal medicine as diuretics and weak antiseptics. Buchu is a popular ingredient in over-the-counter herbal diuretic preparations. Derivatives: Fluid extract, tincture (20% in 20% alcohol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Over 100 components exist in the oil, including diiosphenol (the main component in distilled oil, also called buchu camphor, barosma camphor or 1-pulegone), limonene, methone, pulegone terpinen-4-ol and p-menthan-3-on-8-thiol (responsible for the aroma of the plant).* Aroma threshold values: n/a Taste threshold values: n/a

*

The Review of Natural Products (ISSN 1089–5302), 1998.

BUCHU LEAVES EXTRACT

178

BUCHU LEAVES EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6301 977009‑82‑7

Description: See Buchu. Consumption: Annual: 650.00 lb

Individual: 0.0005 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.2%: minty, cooling, fruity, woody, peppermint with a fruity, berry nuance.

BUCHU LEAVES OIL Other names: Buchuleaf oil; Buchu leaf oil; Buchu oil; Buchu leaves oil (Barosma spp.); Buchu oil; Oil of buchu leaves; Oils, buchu CAS No.: CoE No.:

68650‑46‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2169 n/a

NAS No.:

2169

Description: The oil, steam-distilled from the dried leaves, has a sweet odor with a fresh, bitter taste. Distillation of the imported buchu leaves is carried out in Europe (mainly Holland) and the United States (seldom on the growing site). Consumption: Annual: 350.00 lb

Individual: 0.00029 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.582 mg

IOFI: Natural

Specifications: Optical rotation

–15° to –48°

Specific gravity

0.918–0.960 (25°C)

Physical–chemical characteristics: The oil is a dark-brown liquid. Essential oil composition: The main constituents include disphenol (barsoma camphor), diosmin (a flavonic glucoside) and hesperidine. Also see Buchu. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 7.72 6.23 0.19 5.00 5.03

Max. 10.97 13.38 0.19 7.00 11.44

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.02 25.12 1.09 5.58

Max. 15.40 25.12 3.37 11.01

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green, minty, buchu-like with sulfuraceous, mango tropical and berry notes.

BUCKBEAN LEAVES Botanical name: Menyanthes trifoliate L. Botanical family: Menyanthaceae

BURDOCK

179

Other names: Marsh trefoil; Bogbean Foreign names: Menyanthe, Trefle d’eau (Fr.), Fieberklee (Ger.), Trebol fibrino (Sp.), Trifoglio fibrino (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6017 977038‑51‑9

Description: Buckbean is a perennial herb commonly found in bogs or shallow waters in Europe, Asia and North America. The plant is approximately 50 cm high with creeping black rhizomes, leaf stalks tipped by three thick leaflets and a raceme of short-lived bearded and fringed, early summer, whitish flowers with five petals. Leaves are harvested during the flowering season (May to June). Buckbean has a bitter tonic taste and an aromatic odor. “Bean” is probably an affix from the resemblance of the foliage to that of the beans grown in cottage gardens. Derivatives: Fluid extract, tincture (20% in 20% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: The main constituents of the derivatives include rutin, loganin and gentianin. Aroma threshold values: n/a Taste threshold values: n/a

BUCKBEAN LEAVES EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6018 977038‑52‑0

Description: See Buckbean. 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 Aroma threshold values: n/a Taste threshold values: n/a

BURDOCK Botanical name: Arctium lappa L. (A. majus Bernh, great burdock; A. minus Bernh, lesser burdock) Botanical family: Asteraceae Other names: Great burdock; Lesser burdock; Edible burdock; Great bur; Lappa; Bardana; Beggar’s buttons; Clotbur; Fox’s clote Description: Burdock is a perennial or biennial herb that is native to Europe and northern Asia. It grows freely in waste places and hedgerows. The plant grows up to 3 m (9 ft), with large, ovate, wavy leaves and round heads of purple flowers. When mature, the leaves are alternate, triangular in outline, petiolate and dark green. The plant varies considerably in appearance, and various species and subspecies have been described in the literature according to the size of the flower heads and the whole plant, the abundance of the whitish cottonlike substance that is sometimes found on the involucres, or the absence of it, the length of flower stalks, etc. The whole plant is a dull pale-green, with stem branched, rising from a biennial root. The dried root from plants of the first year’s growth as well as the leaves and fruits (commonly, though erroneously, called seeds) are the parts used. Burdock root is consumed as a food in parts of Asia, including China and Japan. In Japan, production of burdock is estimated at 180,000 tons/year. Derivatives: From seeds, both a tincture and a fluid extract are prepared. From roots and seeds, decoction is prepared.

1,2-BUTANEDITHIOL

180 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The roots contain inulin (up to 50%), tannins, volatile acids, polyphenolic acids, nonhydroxy acids, polyacetylenes and γ-guanidino-n-butyric acid. The plant is also reported to contain lignans, including arctigenin, its glycoside arctin and matairesinol; polyacetylenes, in the root, mainly tridecadienetetraynes and tridecatrienetriynes, with the sulfur-containing arctic acid; amino acids, such as α-guanidino-n-butyric acid; inulin in the roots; and miscellaneous organic acids, fatty acids and phenolic acids, including acetic, butyric, isovaleric, lauric, myristic, caffeic and chlorogenicacids. A xyloglucan polysaccharide predominantly containing repeating-oligosaccharide units of hepta-(Glc:Xyl = 4:3), nona- (Glc:Xyl:Gal:Fuc = 4:3:1:1) and deca(Glc:Xyl:Gal:Fuc = 4:3:2:1) saccharides in an approximate molar ratio of 14:12:5, which are the typical structural units of dicot xyloglucanswas, was isolated from the extract of A. lappa L1. Six compounds were isolated from the seeds of A. lappa L.* One of them is a new lignan named neoarctin B; the other five compounds were identified as daucosterol, arctigenin, arctiin, matairesinol and lappaol F.† Reported uses (ppm): n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a

1,2-BUTANEDITHIOL Synonyms: 1,2-Dimercaptobutane; Butane-1,2-dithiol; 1,2-Dithiolbutane CAS No.: CoE No.:

16128‑68‑0 11909

FL No.: 12.072 EINECS No.: 240‑290‑8

FEMA No.: JECFA No.:

3528 537

NAS No.:

3528

Description: 1,2-Butanedithiol has a sulfur, roast meat odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.052 mg

IOFI: Artificial

Empirical Formula/MW: C4H10S2/122.26 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Liquid 98% C4H10S 77°C (28 mmHg)

Refractive index Solubility Specific gravity

1.521–1.531 (20°C) Insoluble in water; miscible in fats 1.039 (25°C)

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

Kato and Watanabe. (1993). Biosci. Biotechnol. Biochem. 57(9), 1591. Wang and Yang. (1993). Yao. Xue. Xue. Bao. 28(12), 911.

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

2,3-BUTANEDITHIOL

181

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. N ote: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

1,3-BUTANEDITHIOL Synonyms: 1,3-Dimercaptobutane; Butane-1,3-dithiol CAS No.: CoE No.:

24330‑52‑7 11910

FL No.: 12.073 EINECS No.: 246‑172‑2

FEMA No.: JECFA No.:

3529 538

NAS No.:

3529

Description: 1,3-Butanedithiol has a meaty, garlic, sulfurous, garlic/onion, spicy odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.052 mg

IOFI: Artificial

Empirical Formula/MW: HS

C2H10S2/12.24 SH

H3C

Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Liquid 99% C2H10S2 91–93°C

Refractive index Solubility Specific gravity

1.526–1.536 (20°C) Insoluble in water; miscible in fat 1.052 (25°C)

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

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Food Category Nut products Snack foods Soups

Usual 0.20 0.20 0.20

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. N ote: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

2,3-BUTANEDITHIOL Synonyms: 2,3-Dimercaptobutane; Butane-2,3-dithiol CAS No.: CoE No.:

4532‑64‑3 725

Consumption: Annual: 3.33 lb

FL No.: 12.022 EINECS No.: 224‑870‑8

FEMA No.: JECFA No.:

3477 539

NAS No.:

3477

Individual: 0.00000282 mg/kg/day

1-BUTANETHIOL

182

Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: Artificial

Empirical Formula/MW: H3C

SH

HS

C H3

C4H10S2/122.24

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

99% C4H10S2 69–70°C (28 mmHg) 1.517–1.527 (20°C)

Solubility Specific gravity

Insoluble in water; miscible in fat 0.997 (20°C)

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

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature. N ote: FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

1-BUTANETHIOL Synonyms: n-Butanethiol; n-Butyl mercaptan; Bear skunk; Butanethiol (OSHA); Butane-1-thiol; Butyl mercaptan; Butyl mercaptan (DOT, OSHA); 1-Butyl mercaptan; n-Butyl mercaptan (ACGIH); n-Butyl thioalcohol; EPA Pesticide Chemical Code 125001; Normal butyl thioalcohol; Thiobutyl alcohol; Thiols CAS No.: CoE No.:

109‑79‑5 526

FL No.: 12.010 EINECS No.: 203‑705‑3

FEMA No.: JECFA No.:

3478 511

NAS No.:

3478

Description: 1-Butanethiol has an unpleasant (skunk) odor. Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10S/90.19 Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98% C4H10S

Solubility

Boiling point

97–98.4°C

Specific gravity

1.444–1.452 (20°C) 0.6 g in 100 mL water; 1 mL in 1 mL 95% alcohol; slightly soluble in oils 0.842–0.847 (25°C)

2-BUTANONE

183

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

Usual 0.01 0.007 0.01

Max. 0.02 0.15 0.02

Food Category Reconstituted vegetables Seasonings, flavorings Soups

Usual 0.01 0.01 0.01

Max. 0.35 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, cheddar cheese, raw chicken, cooked potatoes, beer and boiled eggs.

2-BUTANONE Synonyms: Ethyl, methyl ketone; Methyl ethyl ketone; Acetone, methyl-; 2-Butanone; 2-Butanone (OSHA); 3-Butanone; Caswell No. 569; EPA Pesticide Chemical Code 044103; Ketone, ethyl methyl; Ketones; Meetco; MEK; MEK (OSHA); Methyl acetone; Methylethyl ketone; Methyl ethyl ketone; Methyl ethyl ketone (ACGIH, DOT, OSHA) CAS No.: CoE No.:

78‑93‑3 753

FL No.: 07.053 EINECS No.: 201‑159‑0

FEMA No.: JECFA No.:

2170 278

NAS No.:

2170

Description: 2-Butanone is a liquid with a sweet apricot-like odor. Consumption: Annual: 700.00 lb

Individual: 0.0005932 mg/kg/day

Regulatory Status: CoE: Approved. Food: 25 ppm FDA: 21 CFR 172.515, 184.1848 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.622 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O/72.11 Specifications: (FCC, 1996) Acid value

Not more than 2.0

Distillation range

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

99.5% C4H8O 78.6–80°C

Specific gravity Water

Within 1.5° of boiling point Miscible in alcohol, ether, most fixed oils, 1 mL in 4 mL water 0.801–0.803 (25°C) 0.2%

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

Usual 10.00 6.48 25.60 0.63 0.50

Max. 20.00 12.70 26.50 0.63 1.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.90 22.93 3.82 6.92

Max. 19.82 28.76 7.14 13.78

Synthesis: By catalytic dehydrogenation of secondary butyl alcohol; by dehydration of butane-2,3-diol by refluxing with 25% aqueous H2SO4. Industrially, it is also prepared by controlled oxidation of butane, by dry distillation of calcium acetate and calcium propionate, or by refluxing methyl acetoacetate and diluted H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: chemical-like and slightly fruity green. Natural occurrence: Reported found as an impurity among products from the dry distillation of wood and in the oil (extracted with ether) of black tea; it is also present in coffee, cheese, bread, some citrus oils and some other natural products (grape, raspberry).

BUTAN-3-ONE-2-YL BUTANOATE

184

BUTAN-3-ONE-2-YL BUTANOATE Synonyms: Acetoyl butyrate; 1-Methyl-2-oxopropyl butyrate CAS No.: CoE No.:

84642‑61‑5 10525

FL No.: 09.264 EINECS No.: 283‑438‑7

FEMA No.: JECFA No.:

3332 407

NAS No.:

3332

Description: It has a fruity, cheese, sweet, red berry-like odor. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.633 mg

IOFI: Artificial

Empirical Formula/MW:

C8H14O3/12.158.20

Empirical Formula/MW: (FCC, 1996) Appearance

White to slightly yellow liquid

Solubility

Assay (min) Refractive index

98% C8H14O3 1.408–1.429 (20°C)

Specific gravity

Soluble in alcohol, propylene glycol, most fixed oils; insoluble in water 0.972–0.992 (25°C)

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

Usual 5.00 15.00 5.00

Max. 25.00 75.00 25.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.00 1.00 10.00

Max. 30.00 5.00 50.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in melon, naranjilla fruit (Solanum quitense Lam.) and pawpaw (Asemina triloba Dunal.).

(E)-2-BUTENOIC ACID Synonyms: trans-2-Butenoic acid; trans-Crotonic acid; beta-Methylacrilic acid; alpha-Crotonic acid CAS No.: CoE No.:

107‑93‑7 10080

FL No.: 08.072 EINECS No.: 203‑533‑9

FEMA No.: JECFA No.:

3908 1371

NAS No.:

n/a

Description: 2-Butenoic acid is a crystalline compound with a pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.1565 mg

IOFI: n/a

1-BUTEN-1-YL METHYL SULFIDE

185

Empirical Formula/MW: HO

C H3

C4H6O2/86.09 O

Specifications: (JECFA, 2008) Appearance

Off-white powder

Melting point

Assay

98%

Solubility

71–73°C Soluble in ethanol; slightly soluble in water

Reported uses (ppm): (FEMA, 2000) Food Category Usual Max. Food Category Usual Max. Baked goods 5.00 7.00 Gelatins, puddings 5.00 7.00 Fats, oils 0.20 0.50 Nonalcoholic beverages 2.00 5.00 Frozen dairy 5.00 7.00 Soft candy 5.00 7.00 Synthesis: (E)-2-Butenoic acid may be formed by oxidation of crotonaldehyde, 2-butenal. If (Z)-butenoic acid is heated at 180°C, it is converted to (E)-2-butenoid acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: n/a

1-BUTEN-1-YL METHYL SULFIDE Synonyms: 1-Butene, 1-(methylthio)-; 1-Butenyl methyl sulfide CAS No.: 32951‑19‑2 FL No.: 12.211 FEMA No.: CoE No.: n/a EINECS No.: n/a JECFA No.: Description: 1-Buten-1-yl methyl sulfide has an unpleasant odor.

3820 457

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.06274 mg

IOFI: n/a

Empirical Formula/MW: C5H10S/102.21 Specifications: (JECFA, 1999) Appearance Pale-yellow liquid Assay (min) 98% C5H10S Boiling point 123°C Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Fats, oils Gelatins, puddings Gravies Synthesis: n/a

Usual 0.06 0.01 0.10 0.10

Refractive index Solubility Specific gravity Max. 1.00 0.04 1.00 1.00

Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in peanut (roasted).

1.393–1.413 (20°C) Soluble in alcohol 0.943–0.948 (25°C)

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 5.00

Max. 4.00 2.00 5.00

3-BUTENYL ISOTHIOCYANATE

186

3-BUTENYL ISOTHIOCYANATE Synonyms: 1-Butene-4-isothiocyanate; 4-Isothiocyanato-1-butene; 1-Butene, 4-isothiocyanato-; 3-Buten-1-yl-isothiocyanate CAS No.: CoE No.:

3386‑97‑8 n/a

FL No.: EINECS No.

12.283 222‑209‑8

FEMA No.: JECFA No.:

4418 1889

NAS No.:

n/a

Description: Colorless liquid; penetrating aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.585 mg

IOFI: n/a

Empirical Formula/MW: N

S

C5H7NS/113.18 C H2

Specifications: (JECFA, 2008) Assay (min)

97%

Boiling point Refractive index

75–77°C (14 mmHg) 163–164°C 1.520–1.526 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.990–0.996 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Cheese Chewing gum Condiment/relishes Hard candy Nonalcoholic beverages

Usual 1.00 0.50 5.00 40.00 2.00 1.00

Max. 10.00 5.00 50.00 400.00 20.00 10.00

Food Category Nut products Processed vegetables Seasonings/flavors Snack foods Soft candy Soups

Usual 0.50 0.50 10.00 1.00 2.00 1.00

Max. 5.00 2.50 100.00 10.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish, mustard, and wasabi.

BUTTER ACIDS Synonyms: Naturally occurring fatty acids in butter; Butter acids; Fatty acids, butter CAS No.: CoE No.:

85536‑25‑0 n/a

FL No.: n/a EINECS No.: 287‑506‑7

FEMA No.: JECFA No.:

2171 n/a

NAS No.:

2171

Description: Butter acids have typical odor and flavor of fatty acids. Consumption: Annual: 200333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

Individual: 0.1697 mg/kg/day

BUTTER ESTERS

187

Trade association guidelines: FEMA PADI: 56.178 mg

IOFI: n/a

Specifications: (Burdock, 1997) Appearance

Waxy solid Oleic/palmitic acids, 50–70%; stearic/ myristic acids, about 20%; butyric acid, 3–4%; linoleic, lauric, palmitic, caproic, capric and caprylic acids, <1.0% each

Assay

Melting point

Low melting, variable

Solubility

Poorly soluble in alcohol; soluble in oils

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

Usual 244.10 618.40 86.99 0.11

Max. 698.00 725.50 115.50 0.11

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 5.00 1.82 809.50

Max. 0.80 10.00 2.85 1714.00

Synthesis: Isolated from butter; mixtures of the acids from other sources. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fatty, creamy and waxy with a deep, dairy and milky mouthfeel. Natural occurrence: Reported found in butter.

BUTTER ESTERS Synonyms: Ethyl ester of the mixed acids in butter CAS No.: CoE No.:

977019‑26‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2172 n/a

NAS No.:

2172

Description: Butter esters have a fatty, oily, waxy odor and flavor. Consumption: Annual: 331118.33 lb

Individual: 0.2806 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 33.942 mg

IOFI: n/a

Empirical Formula/MW: n/a Specifications: (Burdock, 1997) Appearance Assay

Waxy solid Oleic/palmitic acids, 50–70%; stearic/ myristic acids, about 20%; butyric acid, 3–4%; linoleic, lauric, palmitic, caproic, capric and caprylic acids, <1.0% each

Boiling point

Low melting, variable

Solubility

Insoluble in water; soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. 115.60 176.40 Baked goods Fats, oils 0.80 5.00 Frozen dairy 573.40 796.50 Gelatins, puddings 5.34 6.48 Hard candy 1.56 13.99 Synthesis: By esterification of the mixed butter acids with ethanol.

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 50.00 0.38 218.00

Max. 0.80 100.00 0.54 256.60

BUTTER STARTER DISTILLATE

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

BUTTER STARTER DISTILLATE Synonyms: Flavor compounds distilled from cultured reconstituted skim milk. CAS No.: 977019‑27‑4 FL No.: n/a FEMA No.: 2173 NAS No.: 2173 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a Description: Butter starter distillate is a steam distillate of the culture of any or all of the following species of bacteria grown on a medium consisting of skim milk usually fortified with about 0.1% citric acid: Streptococcus lactis, S. cremoris, S. lactis subsp. diactylactis, Leuconostoc citrovorum and L. dextranicum. The ingredients contain more than 98% water, and the remainder is a mixture of a butter-like flavor compound. Diacetyl is the major flavor component, consisting of as much as 80 to 90% of the mixture of organic flavor compounds. Besides diacetyl, starter distillate contains minor amounts of acetaldehyde, ethyl formate, ethyl acetate, acetone, ethyl alcohol, 2-butanone, acetic acid and acetoin. Consumption: Annual: 1,428,333.33 lb

Individual: 1.2104 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1848 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 76.222 mg

IOFI: n/a

Specifications: (FCC, 1996) Aerobic plate count Appearance

Not more than 10 per mL Clear, yellowish liquid Not less than 90.0% and not more than Assay 110.0% the labeled amount of diacetyl Coliform Not more than 10 per mL Heavy metals (as Pb) Not more than 20 mg/kg Reported uses (ppm): (FEMA, 1994)

Lead Ph

Not more than 5 mg/kg Between 2.8 and 3.8

Listeria monocytogenes

Negative in 25 mL

Salmonella Yeasts and molds

Negative in 25 mL Not more than 10 per mL

Food Category Usual Max. Food Category Baked goods 302.50 693.90 Gelatins, puddings Chewing gum 28.50 28.50 Imitation dairy Fats, oils 1118.00 1159.00 Nonalcoholic beverages Frozen dairy 445.80 590.50 Soft candy Synthesis: By steam-water distillation at 100°C of specially cultured skim milk.

Usual 78.61 0.30 1.62 338.50

Max. 96.89 0.80 6.98 700.40

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in skim milk.

BUTYL ACETATE Synonyms: Acetic acid, butyl ester; Acetic acid n-butyl ester; 1-Butyl acetate; n-Butyl acetate; n-Butyl acetate (ACGIH, OSHA); Butyl ethanoate; n-Butyl ethanoate; Crystal sterling IRT CAS No.: CoE No.:

123‑86‑4 194

FL No.: 09.004 EINECS No.: 204‑658‑1

FEMA No.: JECFA No.:

2174 127

NAS No.:

2174

Description: Butyl acetate has a strong, fruity odor; burning and then sweet taste reminiscent of pineapple. Consumption: Annual: 3366.67 lb

Individual: 0.002853 mg/kg/day

BUTYL ACETOACETATE

189

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): No safety concern at current level of intake (1993) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.158 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value (max) Appearance

2.0 Colorless, mobile liquid

Distillation range Refractive index

Assay (min)

98% C6H12O2

Solubility

Between 120 and 128° 1.393–1.396 (20°C) Miscible in alcohol, ether, propylene glycol, 1 mL in 145 mL water

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

Usual 7.84 28.99 20.25 131.40

Max. 18.86 38.91 51.15 458.40

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.04 3.24 9.69 29.83

Max. 13.02 3.24 14.60 39.95

Synthesis: By esterification of n-butyl alcohol with acetic acid. Aroma threshold values: Detection: 10 to 500 ppb Taste threshold values: n/a Natural occurrence: Reported present in rum ether, pears, pear brandy, cider, mango, mountain papaya (C. pubescens), soybean, roasted peanuts and honey and other natural products.

BUTYL ACETOACETATE Synonyms: Butyl β-ketobutyrate; Butyl 3-oxobutanoate; Acetoacetic acid, butyl ester; Butanoic acid, 3-oxo-, butyl ester CAS No.: CoE No.:

591‑60‑6 241

FL No.: 09.403 EINECS No.: 209‑722‑2

FEMA No.: JECFA No.:

2176 596

Consumption: Annual: <1.00 lb

NAS No.:

2176

Individual: 0.00009601 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 4.443 mg

IOFI: Artificial

Empirical Formula/MW: C8H14S3/158.20 Specifications: (JECFA, 1999) Appearance

Colorless liquid

Solubility

Boiling point Refractive index

205°C 1.425–1.435 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and oil 0.976 (25°C)

BUTYL ALCOHOL

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

Usual 23.44 7.95 29.00

Max. 28.64 11.21 37.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.91 22.23

Max. 3.82 29.65

Synthesis: By heating butyl acetate and sodium or potassium butylate; from ethyl acetoacetate and n-butyl alcohol; by reacting diketene and butyl alcohol in the presence of acetic acid and pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTYL ALCOHOL Synonyms: 1-Butanol; n-Butyl alcohol; Butan-1-ol; n-Butan-1-ol; n-Butanol; n-Butyl alcohol (ACGIH,OSHA); Butyric or normal primary butyl alcohol; Hemostyp; 1-Hydroxybutane; Methylolpropane; Normal primary butyl alcohol; Propylcarbinol; Propyl carbinol; Propylmethanol; Propyl methanol CAS No.: CoE No.:

71‑36‑3 52

FL No.: 02.004 EINECS No.: 200‑751‑6

FEMA No.: JECFA No.:

2178 85

NAS No.:

2178

Description: Butyl alcohol has an odor similar to amyl alcohol and a dry, burning taste. Butyl alcohol is used in the extraction of drugs, as a denaturant in ethanol, as a dehydration agent and in the manufacture of flotation agents, plastics and perfumes. It is a solvent, chemical intermediate and an additive in unleaded gasoline. Consumption: Annual: 157166.67 lb

Individual: 0.1331 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 30 ppm FDA: 21 CFR 73.1, 172.515, 172.560 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.778 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H10O/74.12 Specifications: (FCC, 1996) Acid value (max)

2.0

Butyl ether

Appearance

Colorless, mobile liquid

Distillation range

Assay (min)

99.5% C4H10O

Solubility

Boiling point

117.7°C

Specific gravity

0.15% Maximum 1.5° between beginning and end Soluble in alcohol, ether, other organic solvents, 1 mL in 15 mL water 0.807–0.809 (25°C)

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

Usual 5.55 17.08 8.89 16.89

Max. 11.09 30.82 13.89 22.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 27.07 5.50 16.21

Max. 28.12 6.97 24.95

Synthesis: n-Butyl alcohol is obtained by fermentation of glycerol, mannite, starches, and sugars in general, using Bacillus butylicus sometimes synergized by the presence of Clostridium acetobutryricum; synthetically, from acetylene. Aroma threshold values: Detection: 500 ppb to 509 ppm Taste threshold values: n/a Natural occurrence: Reported present in peppermint oil from Brazil, Achillea ageratum, tea, apple aroma, American cranberry, black currants, guava fruit, papaya, cooked asparagus, tomato, Swiss cheese, Parmesan cheese, heated butter, cognac, Armagnac, rum and cider.

sec-BUTYLAMINE

191

BUTYLAMINE Synonyms: 1-Aminobutane; n-Butylamine; 1-Aminobutane; 1-Butanamine; Butylamine (DOT,OSHA); Butylamine, n; n-Butylamine (ACGIH, DOT); Butylamine, nitrosated; Monobutylamine; Mono-n-butylamine; Norvalamine CAS No.: CoE No.:

109‑73‑9 524

FL No.: 11.003 EINECS No.: 203‑699‑2

FEMA No.: JECFA No.:

3130 1582

NAS No.:

3130

Description: Butylamine has an ammoniacal odor (fishy, pungent). Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.328 mg

IOFI: Nature identical

Empirical Formula/MW: C4H11N/73.14 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid, tends to yellow on standing 99% 78°C

Refractive index

1.398–1.404 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.732–0.740 (25°C)

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

Usual 1.41 0.05 0.76 1.43

Max. 3.03 0.10 1.53 2.68

Food Category Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.05 2.00 0.05

Max. 0.10 4.00 0.10

Synthesis: Catalytic alkylation of ammonia with butyl alcohol. Aroma threshold values: Detection: 50 ppm Taste threshold values: n/a Natural occurrence: Reported found in mulberry leaves, kale, tomato, tilsit cheese, cheddar and other cheeses, caviar, fish, cooked chicken, cooked beef, beer, sherry and red wine.

sec-BUTYLAMINE Synonyms: (+/-)-2-Aminobutane; (+/-)-2-Butanamine; (+/-)-2-Butylamine; (+/-)-sec-Butylamine; (RS)-sec-Butylamine; 1-Methylpropanamine; 1-Methylpropylamine; 2-Aminobutane; 2-Butylamine; Butafume; Butan-2-ylamine; dl-2-Butylamine; DL-sec-Butylamine; Tutane; Deccotane; Frucote; Propylamine, 1-methyl CAS No.: CoE No.:

13952‑84‑6 707

FL No.: 11.005 EINECS No.: 237‑732‑7

FEMA No.: JECFA No.:

4240 1584

NAS No.:

n/a

Description: Colorless to yellow liquid; fishy ammonia aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. Bev: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.389 mg

IOFI: n/a

BUTYL ANTHRANILATE

192 Empirical Formula/MW: H2N C H3

C4H11N/73.14 H3C

Specifications: (JECFA, 2008) Assay (min) 95% Boiling point 63°C Refractive index 1.387–1.393 (20°C) Reported uses (ppm): (FEMA, 2005) Food Category Usual Baked goods 2.00 Breakfast cereals 0.20 Cheese 0.40 0.10 Condiments, relishes Confection, frosting 1.00 Fats, oils 0.10 Fish products 0.20 Frozen dairy 0.40 0.40 Fruit ices Synthesis: n/a

Solubility Specific gravity

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Soluble in water and ethanol 0.715–0.721 (25°C)

Food Category

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL ANTHRANILATE Synonyms: Butyl-2-aminobenzoate; butyl o-aminobenzoate; anthranilic acid, butyl ester; benzoic acid, 2-amino-, butyl ester; butyl 2-aminobenzoate; 2-aminobenzoic acid, butyl ester; n-butyl o-aminobenzoate CAS No.: 7756‑96‑9 FL No.: 09.717 FEMA No.: 252 EINECS No.: 231‑816‑7 JECFA No.: CoE No.: Description: Butyl anthranilate has a sweet, faint, fruit (plum, petigrain) note.

2181 1536

Consumption: Annual: 383.33 lb

NAS No.:

2181

Individual: 0.0003248 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.491 mg

IOFI: Artificial

Empirical Formula/MW:

C11H15NO2/193.25

Specifications: (JECFA, 2005) Acid value (max) 1.0 Appearance Colorless or very pale colored liquid

Melting point Refractive index

Assay (min)

96%

Solubility

Boiling point

303°C

Specific gravity

Approx. 0°C 1.539–1.545 (20°C) Soluble in oils and ethanol; insoluble in water 1.067–1.073 (25°C)

BUTYLATED HYDROXYANISOLE

193

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

Usual 1.00 7.34 14.68 3.99

Max. 3.00 12.00 116.5 6.98

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.19 2.25 8.17

Max. 6.07 3.97 12.33

Synthesis: Prepared by transesterification of methyl anthranilate (methyl 2-aminobenzoate) with n-butyl alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: floral, green, fruity, sweet citrus, waxy character. Natural occurrence: Reported present in peppermint oil from Brazil, Achillea ageratum, tea and in apple aroma.

BUTYLATED HYDROXYANISOLE Synonyms: BHA; 2-t-Butyl-4-methoxyphenol; 3-t-Butyl-4-methoxyphenol; Embanox; Phenol, (1,1-dimethylethyl)-4-methoxy-; Anisole, butylated hydroxy-; Butylhydroxyanisole; t-Butyl hydroxyanisole; tert-Butylhydroxyanisole; tert-Butyl-4-hydroxyanisole; 2(3)-tert-Butyl-4-hydroxyanisole; tert-Butyl-4-methoxy-; tert-Butyl-4-methoxyphenol; 2-tert-Butyl-4-methoxyphenol; tert-Butyl4-methylphenol; (1,1-Dimethylethyl)-4-methoxyphenol; Phenol, (1,1-dimethylethyl)-4-methoxy-; Butylated hydroxyanisol [BAN] CAS No.: CoE No.:

25013‑16‑5 n/a

FL No.: n/a EINECS No.: 246‑563‑8

FEMA No.: JECFA No.:

2183 n/a

NAS No.:

2183

Description: BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. Chemically, BHA is a mixture of two isomers, 3-tertiary-butyl-4-hydroxyanisole (90%) and 2-tertiary-butyl-4-hydroxyanisole (10%). Both BHA and BHT assert a good carry-through effect, although BHA is slightly better than BHT in this respect. BHT is, however, more effective in suppressing oxidation of animal fats than vegetable oils. Among its multiple applications, BHA is particularly useful in protecting the flavors and color of essential oils and is considered the most effective of all food-approved antioxidants for this application. BHA is particularly effective in controlling the oxidation of short-chain fatty acids, such as those found in coconut and palm kernel oils that are used typically in cereal and confectionary products. Consumption: Annual: 143333.33 lb

Individual: 0.1214 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 166.10, 172.110, 172.515 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 0.5 mg/kg bw (temporary) as BHA, BHT, TBHQ or the sum of the three components (1988). Trade association guidelines: FEMA PADI: 0.013 mg

IOFI: n/a

Empirical Formula/MW:

C11H16O2/181.25

Specifications: (FCC, 1996) Appearance Assay (min)

White or slightly yellow, waxy solid 98.5% C11H16O2 To 5 mL of a 1/100,000 solution of the sample in 72% alcohol, add 2 mL of sodium borate TS and 1 mL of Identification 1/100,000 solution of 2,6-dichloroquinonechlorimide in absolute alcohol and mix; a blue color develops Heavy metals (as Pb) Not more than 10 mg/kg

Melting point Residue on ignition

48- 63°C Not more than 0.05%

Solubility

Soluble in alcohol and propylene glycol; insoluble in water

BUTYLATED HYDROXYTOLUENE

194 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.00 0.01 Gravies 0.00 0.01 Baked goods 0.02 0.02 Meat products 0.04 0.05 Breakfast cereals Milk products 0.03 0.05 0.05 0.05 Nut products Chewing gum 0.00 0.03 0.05 0.10 Processed vegetables 0.00 0.01 Confection, frosting 0.02 0.02 Fats, oils Snack foods 0.14 0.19 0.02 0.08 Soft candy Fruit juice 0.01 0.01 0.02 0.02 Sweet sauce Gelatins, puddings 0.01 0.01 0.07 0.07 Synthesis: Several methods are used for the commercial production of BHA. Methylation of hydroquinone yields an intermediate that gives a mixture of 3-BHA and 2-BHA upon treatment with tert-butyl alcohol and phosphoric acid. Butylation of hydroquinone and subsequent methylation with dimethyl sulfate and sodium hydroxide can also be used to produce a mixture of the two BHA isomers. In addition BHA can be synthesized by the tert-butylation of 4-methoxyphenol over silica or alumina at 150°C. Aroma threshold values: Detection: 3 ppm Taste threshold values: n/a Natural occurrence: BHA is not known to occur as a natural product.

BUTYLATED HYDROXYTOLUENE Synonyms: BHT; 2,6-Bit-tert-butyl-4-methylphenol; impruvol; parabar; phenol, 2,6-bis(1,1-dimeth-ylethyl)-4-methyl; vianol; BHT, food grade; Butyl hydroxy toluene; Butylated hydroxytoluol; 2,6-bis(t-Butyl)-4-methylphenol; p-Cresol, 2,6-di-tert-butyl-; Dibutyl-p-cresol; Dibutyl-para-cresol; Dibutylated hydroxytoluene; 2,6-bis(1,1-Dimethylethyl)-4-methylphenol; 2,6-Di-tertbutylcresol; Di-tert-butyl-p-cresol; Di-tert-butylcresol; 2,6-Di-tert-butyl-4-cresol; 2,6-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-pcresol, food grade; 2,6-Di-tert-butyl-p-cresol (ACGIH, OSHA); 3,5-di-t-Butyl-4-hydroxytoluene; 2,6-Di-tert-butyl-4-methylphenol; o,oʹ-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-1-hydroxy-4-methylbenzene; Di-tert-butyl-p-methylphenol; o-Di-tert-butyl-p-methylphenol; 2,6-Di-tert-butyl-p-methylphenol; 2,6-d1-t-Butyl-4-methylphenol; DBMP; Dbpc (technical grade); DBPC (technical grade); DBPC; Deenax; Dibunol; EPA Pesticide Chemical Code 022105; 4-Hydroxy-3,5-di-tert-butyltoluene; Hydroxybutyltoluene; 1-Hydroxy-4-methyl-2,6-di-tert-butylbenzene; Impruval; Impruvol; Ional; Ionol (antioxidant); Ionol 1; Ionol CP; Ionol; Ionole; 4-Methyl-2,6-di-t-butylphenol; 4-Methyl-2,6-tert butylphenol; 4-Methyl-2,6-di-tert-butylphenol; Methyldi-tert-butylphenol; Phenol, 2,6-bis(1,1-Dimethylethyl)-4-methylCAS No.: 128‑37‑0 FL No.: n/a FEMA No.: 2184 NAS No.: 2184 CoE No.: n/a EINECS No.: 204‑881‑4 JECFA No.: n/a Description: BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. BHT has a very faint, musty, occasional cresylictype odor. BHA and BHT are extensively used in foods as antioxidants. Most fats, oils and fat-containing foods are naturally susceptible to rapid rancification and other oxidative reactions that produce compounds having objectionable taste and odor, making foods containing them unpalatable. Lipid oxidation is autocatalytic and proceeds as a complex of chain reactions, the nature and speed of which vary with the substrate, temperature, light, availability of oxygen and presence or absence of oxidation catalysts. Antioxidants like BHT act as “chain breaks” in the autooxidation processes under the usual conditions of processing, storage and use of fat-containing foods (Burdock, 1997). Consumption: Annual: 670000.00 lb

Individual: 0.5677 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 137.350, 172.115, 172.615, 181.24, 182.3173, 573.940, 582.3173 FDA (other): Approved as an excipient CDER, 1996) JECFA: ADI: 0–0.3 mg/kg bw (1995) Trade association guidelines: FEMA PADI: 0.014 mg Empirical Formula/MW:

C15H24O/220.36

IOFI: n/a

2-BUTYL-2-BUTENAL

195

Specifications: (FCC, 1996)

Appearance

White crystalline solid

Identification

To 10 mL of 1/100,000 solution add 10 mL water, 2 mL (3/1000) sodium nitrite solution and 5 mL diansidine solution (200 mg of 3,3ʹ-dimethoxybenzidine dihydrochloride dissolved in a mix of 40 mL methanol and 60 mL in hydrochloric acid); an orange-red color develops in 3 min, add 5 mL chloroform and shake; the chloroform layer exhibits a purple or magenta color that fades when exposed to light

Assay (min)

99% C15H24O

Residue on ignition

Not more than 0.002%

Solubility

Soluble in alcohol; insoluble in water and propylene glycol

Heavy metals (as Pb) Not more than 10 mg/kg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Gravies Jams, jellies

Usual 0.00 0.02 0.03 0.02 0.16 0.01 0.01 0.00 0.00

Max. 0.01 0.02 0.05 0.02 0.22 0.01 0.01 0.01 0.20

Food Category Meat products Milk products Nut products Other grains Processed vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.05 0.05 0.05 0.02 0.00 0.02 0.02 0.01 0.07

Max. 0.05 0.05 0.09 0.02 0.01 0.07 0.02 0.01 0.07

Synthesis: BHT is produced commercially by the alkylation of para-cresol with isobutylene. BHT is also produced by several western European manufacturers, production/processing plants in Germany, France, the Netherlands, United Kingdom and Spain. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found naturally.

2-BUTYL-2-BUTENAL Synonyms: 2-Ethylidene hexanal; Hexanal, 2-ethylideneCAS No.: CoE No.:

25409‑08‑9 10324

FL No.: 05.105 EINECS No.: 246‑950‑1

FEMA No.: JECFA No.:

Consumption: Annual: 0.17 lb

3392 1214

NAS No.:

3392

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels of intake as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.331 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C H3

C8H14O/126.19 O

BUTYL BUTYRATE

196 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to pale yellow liquid 97% 50° (13.5 mmHg)

Refractive index Solubility Specific gravity

1.447–1.453 (20°C) Insoluble in water; soluble in ethanol 1.449–1.459 (20°C)

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

Usual 0.50 0.98 0.60 1.50

Max. 0.50 5.00 0.60 1.50

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1.00 0.60 1.00 1.00

Max. 3.00 0.60 5.00 3.00

Synthesis: By isomerization of 2-butyl-3-butene-1,2-diol in acid media. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

BUTYL BUTYRATE Synonyms: Butyl butanoate; n-Butyl butanoate; n-Butyl n-butanoate; Butyl butylate; 1-Butyl butyrate; Butanoic acid, butyl ester; n-Butyl butyrate CAS No.: CoE No.:

109‑21‑7 268

FL No.: 09.042 EINECS No.: 203‑656‑8

FEMA No.: JECFA No.:

2186 151

NAS No.:

2186

Description: Butyl butyrate has a fruity (pear–pineapple-like) odor. Consumption: Annual: 1200.00 lb

Individual: 0.001016 mg/kg/day

Regulatory Status: CoE: Approved. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.157 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H16O2 165°C

Specific gravity

1.405–1.407 (20°C) Slightly soluble in water, propylene glycol, 1 mL in 3 mL 70% alcohol; miscible in alcohol, ether and most vegetable oils 0.867–0.871 (25°C)

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

Usual 10.00 12.17 14.09 13.33

Max. 15.00 19.03 22.71 22.76

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 9.09 7.29 5.04 18.01

Max. 21.71 7.29 8.35 27.86

BUTYL BUTYRYL LACTATE

197

Synthesis: By passing vapors of n-butyl alcohol over MnO2 or ZnO at 400°C, also by passing vapors of n-butyl alcohol over CuO-VO at 180 to 200°C. Aroma threshold values: Detection: 87 to 1000 ppb Taste threshold values: Taste characteristics at 40 ppm: sweet, fresh, fruity, slightly fatty. Natural occurrence: Reported found in fresh apple, apple juice, banana, orange juice, orange peel oil, melon, strawberry, Passiflora mollisima, soybean, honey and blue cheese.

BUTYL BUTYRYL LACTATE Synonyms: Lactic acid, butyl ester, butyrate; Butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester; 2-Butoxy-1-methyl-2-oxoethyl butanoate; Butyl butyrolactate; Butyl butyryl lactate; Butyl o-butyryllactate; Butyric acid, ester with butyl lactate CAS No.: CoE No.:

7492‑70‑8 2107

FL No.: 09.491 EINECS No.: 231‑326‑3

FEMA No.: JECFA No.:

2190 935

NAS No.:

2190

Description: Butyl butyryl lactate has a taste similar to milk, mild cheese, butter and cream. Consumption: Annual: 58000.00 lb

Individual: 0.04915 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6.753 mg

IOFI: Natural

Empirical Formula/MW: C11H20O4/216.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

95% C20H11O4 90% (2 mmHg)

Specific gravity

1.417–1.427 (20°C) Soluble in propylene glycol, organic solvents and oils; slightly soluble in water; miscible in ethanol at room temperature 0.966–0.978 (25°C)

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

Usual 30.00 16.00 1.30 3.13 0.54 7.70 37.60 9.13 2.33 39.82

Max. 30.00 180.00 1.30 3.13 0.60 150.00 95.00 200.00 60.00 50.42

Food Category Meat products Milk products Nonalcoholic beverages Other grains Processed vegetables Reconstituted vegetables Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 0.50 0.18 5.71 3.30 8.00 25.00 0.10 16.57 17.20 150.00

Max. 0.50 0.18 9.63 6.70 8.00 200.00 0.10 49.00 500.00 290.00

Aroma threshold values: Aroma characteristics at around 1.0%: creamy, fatty, dairy-like, stale milky with waxy coconut-like nuances. Taste threshold values: Taste characteristics at 5 ppm: creamy mouthfeel, buttery dairy, waxy, milky with coconut and cheesy nuances. Natural occurrence: Not reported found in nature.

α-BUTYLCINNAMALDEHYDE

198

α-BUTYLCINNAMALDEHYDE Synonyms: 2-Benzylidene hexanal; Butyl cinnamic aldehyde; α-Butyl-β-phenylacrolein; α-Butylcinnamic aldehyde; α-n-Butyl-βphenylacrolein; Cinnamaldehyde, alpha-butyl-; Hexanal, 2-(phenylmethylene)- ; 2-(Phenylmethylene)hexanal CAS No.: CoE No.:

7492‑44‑6 127

FL No.: 05.039 EINECS No.: 231‑320‑0

FEMA No.: JECFA No.:

2191 684

NAS No.:

2191

Description: α-Butylcinnamaldehyde has a characteristic floral (jasmine-, lily-like) odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.096 mg

IOFI: Artificial

Empirical Formula/MW: C13H16O/188.27 Specifications: (JECFA, 2000) Acid value (max)

5.0

Refractive index

Appearance

Pale yellowish oily liquid

Solubility

Assay (min) Boiling point

98% 265°C

Specific gravity

1.539–1.547 (20°C) Soluble in oils; miscible in ethanol; insoluble in water 0.825 (15.5°C)

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

Usual 6.00 2.00 6.00

Max. 10.00 3.27 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.73 4.00

Max. 1.33 8.00

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

BUTYL CINNAMATE Synonyms: Butyl β-phenyl acrylate; Butyl 3-phenyl propenoate. n-Butyl cinnamate; n-Butyl phenylacrylate; Cinnamic acid, butyl ester; Cinnamic acid, n-butyl ester; 2-Propenoic acid, 3-phenyl-, butyl ester CAS No.: CoE No.:

538‑65‑8 326

FL No.: 09.733 EINECS No.: 208‑699‑6

FEMA No.: JECFA No.:

2192 663

NAS No.:

2192

Description: Butyl cinnamate has a pleasant, balsamic, slightly cocoa-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.327 mg

IOFI: n/a

2-sec-BUTYLCYCLOHEXANONE

199

Empirical Formula/MW: C13H16O2/204.27 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, oily, somewhat viscous liquid 98% 287°C

Refractive index Solubility Specific gravity

1.539–1.545 (20°C) Slightly soluble to insoluble in water; miscible in alcohol 1.008–1.014 (25°C)

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

Usual 1.44 13.59 3.51 8.13

Max. 2.13 22.56 5.07 13.15

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.78 0.93 10.80

Max. 0.78 1.64 14.20

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

2-sec-BUTYLCYCLOHEXANONE Synonyms: 2-(1-Methylpropyl)-cyclohexanone; 2-sec-Butylcyclohexanone; 2-sec-Butylcyclo-hexan-1-one; Cyclohexanone, 2-sec-butyl-; Cyclohexanone, 2-(1-methylpropyl)- ; 2-(1-Methylpropyl)cyclohexanone CAS No.: CoE No.:

14765‑30‑1 11044

FL No.: 07.095 EINECS No.: 238‑830‑2

FEMA No.: JECFA No.:

3261 1109

NAS No.:

3261

Description: 2-sec-Butylcyclohexanone has a woody, camphoraceous, somewhat musty odor. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 18.293 mg

IOFI: Artificial

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance

Colorless, viscous liquid, solidifies to an opaque mass

Refractive index

Assay (min)

94%

Solubility

Boiling point

76–78°C

Specific gravity

1.454–1.461 (20°C) Miscible with most oils, miscible in ethanol at room temperature; insoluble in water 0.911–0.917 (25°C)

BUTYL 2-DECENOATE

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

Usual 25.00 100.00 1000.00

Max. 25.00 100.00 1000.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 150.00 25.00 150.00

Max. 150.00 25.00 150.00

Synthesis: By hydrogenation of o-sec-butyl phenol in the presence of palladium catalyst; by hydrogenation of 2-sec-butylidene cyclohexanone. Aroma threshold values: Aroma characteristics at around 1.0%: cooling minty, menthol-like, spearmint green, slightly spicy, woody with a vapor action note. Taste threshold values: Taste characteristics at 20 ppm: minty, cooling, candy cane peppermint with a slight green nuance. Natural occurrence: Not reported found in nature.

BUTYL 2-DECENOATE Synonyms: n-Butyl decylenate; 2-Decenoic acid, butyl ester CAS No.: CoE No.:

7492‑45‑7 2100

FL No.: 09.235 EINECS No.: n/a

FEMA No.: JECFA No.:

2194 1348

NAS No.:

2194

Description: Butyl 2-decenoate has a rich, oily, fruity odor of peach and apricot; fruity, green taste. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 12.714 mg

IOFI: n/a

Empirical Formula/MW: H3C

O

C H3

C14H26O2/226.36 O

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 119–120°C (20 mmHg)

Specific gravity

1.444–1.451 (20°C) Insoluble in water; soluble in most fixed oils and ethanol 0.877–0.883 (25°C)

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

Usual 48.00 6.41 20.00 30.00

Max. 66.00 9.95 25.00 60.00

Synthesis: By esterification of n-butanol with 2-decenoic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 60.00 6.89 20.23

Max. 80.00 10.07 28.86

1,3-BUTYLENE GLYCOL

201

2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE Synonyms: 2,5-Dihydro-4,5-dimethyl-2-(1-methylpropyl)-thiazole; Thiazole, 2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)-; 2-(2-Butyl)4,5-dimethyl-3-thiazoline; 2-sec-Butyl-4, 5-dimethyl-2,5-dihydrothiazole; 2-sec-Butyl-4,5-dimethyl thiazoline; 3-Thiazoline, 2-sec-butyl- 4,5-dimethylCAS No.: CoE No.:

65894‑82‑8 n/a

FL No.: 15.029 EINECS No.: 265‑968‑0

FEMA No.: JECFA No.:

3619 1509

NAS No.:

3619

Description: 2-(2-Butyl)-4,5-dimethyl-3-thiazoline has a meat, spice and vegetable odor. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.388 mg

IOFI: Artificial

Empirical Formula/MW:

C9H17NS/171.31

Specifications: (JECFA, 2008) Appearance

Clear to pale yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Other requirements

71°C (4 mmHg) 60:40 mix of cis and trans isomers

Specific gravity

1.483–1.488 (20°C) Insoluble in water; miscible in fats; miscible in ethanol at room temperature 0.950–0.955 (25°C)

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

Usual 2.00 2.00 0.50 2.00

Max. 2.00 2.00 0.50 2.00

Food Category Gravies Meat products Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed vegetable protein.

1,3-BUTYLENE GLYCOL Synonyms: 1,3-Butanediol; β-Butyleneglycol; 1,3-Dihydroxy butane; BD; Butane-1,3-diol; 1,3-Butanediol; Butylene glycol; β-Butylene glycol; 1,3-Dihydroxybutane; 1-Methyl-1,3-propanediol; Methyltrimethylene glycol CAS No.: CoE No.:

107‑88‑0 n/a

FL No.: 02.132 EINECS No.: 203‑529‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8796

Description: 1,3-Butylene glycol has a sweet flavor with bitter aftertaste and is odorless when pure. Consumption: Annual: 9650.00 lb

Individual: 0.008177 mg/kg/day

2-BUTYLFURAN

202 Regulatory Status: CoE: n/a FDA: 21 CFR 173.220, 573.225 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 4 mg/kg bw (1979) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C4H10O2/90.12 Specifications: (Burdock, 1997) Appearance

Viscous liquid

Solubility

Boiling point

207°C

Specific gravity

Soluble in water and alcohol; insoluble in ether 1.00

Reported uses (ppm): n/a Synthesis: From formaldehyde and propylene via pressure and a catalyst. Aroma threshold values: Detection: 70 to 100 ppm Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-BUTYLFURAN Synonyms: Furan, 2-butylCAS No.: CoE No.:

4466‑24‑4 13103

FL No.: 13.103 EINECS No.: 224‑732‑7

FEMA No.: JECFA No.:

4081 1490

NAS No.:

n/a

Description: Colorless liquid; spicy aroma. Consumption: Odor and/or flavor used in chicken, cranberry, pork, and tomato. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C8H12O/124.18

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1.0 95% 139°C

Refractive index Solubility Specific gravity

1.444–1.450 (20°C) Insoluble in water; soluble in ethanol 0.884–0.890 (25°C)

BUTYL ETHYL DISULFIDE

203

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Reported found in chicken, coffee, cranberry, pork, and tomato.

BUTYL ETHYL DISULFIDE Synonyms: Disulfide butyl ethyl; 1-Ethyldisulfanylbutane; 3,4-Dithiaoctane CAS No.: CoE No.:

63986‑03‑8 n/a

FL No.: 12.254 EINECS No.: n/a

FEMA No.: JECFA No.:

4027 1698

NAS No.:

n/a

Description: Butyl ethyl disulfide has a sulfureous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.028 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C6H14S2/150.31

H3C

S

S

CH3

Specifications: (JECFA, 2008) Appearance

Clear, colorless or pale yellow liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

198–202°C Also contains 2–3% diethyl disulfide and 5–6% dibutyl disulfide

Specific gravity

Other requirements

1.492–1.502 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.954–0.964 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings

Usual 0.05 0.10 0.30 0.05 0.06 0.05 0.05

Max. 0.10 0.20 0.60 0.10 0.12 0.10 0.10

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

Usual 0.05 0.10 0.05 0.05 0.05 0.06 0.05

Max. 0.10 0.20 0.10 0.10 0.10 0.12 0.10

sec-BUTYL ETHYL ETHER

204 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in Durian (Durio zibethinus).

sec-BUTYL ETHYL ETHER Synonyms: Butane, 2-ethoxy-; sec-Butyl ethyl ether; Ether, sec-butyl ethyl; 2-Ethoxybutane CAS No.: CoE No.:

2679‑87‑0 10911

FL No.: 03.005 EINECS No.: 220‑234‑9

FEMA No.: JECFA No.:

3131 n/a

NAS No.:

Consumption: Annual: 6.67 lb

3131

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: 0.177 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14O/102.18 Specifications: (Burdock, 1997) Appearance

Liquid

Solubility

Boiling point Refractive index

81°C 1.3802 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and ether 0.7503 (20°C)

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

Usual 0.50 0.50 0.50

Max. 1.00 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.75 1.25

Max. 1.00 1.25

Synthesis: From sec-butyl alcohol and ethyl bromide or ethyl sulfate in the presence of sodium metal. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

BUTYL ETHYL MALONATE Synonyms: Ethyl butyl malonate; Propanedioic acid, butyl ethyl ester CAS No.: CoE No.:

17373‑84‑1 384

FL No.: 09.441 EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

2195 615

NAS No.:

2195

Individual: 0.00000146 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.225 mg

IOFI: Artificial

BUTYL FORMATE

205

Empirical Formula/MW: C9H16O4/188.122 Specifications: (JECFA, 2004) Assay (min) Boiling point

98% 222°C

Refractive index Specific gravity

1.025–1.035 (20°C) 1.048–1.054 (25°C)

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

Usual 6.00 2.50 1.00

Max. 10.00 5.13 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 1.00

Max. 4.63 2.75

Synthesis: It can be prepared by passing vapors of ethyl butyl oxaloacetate over coke or pumice at 350°C. Aroma threshold values: Aroma characteristics at 1.0%: sweet fruity with an oily apple-like nuance. Taste threshold values: Taste characteristics at 10 ppm: fruity, sweet, faintly woody with a drying mouthfeel Natural occurrence: Not reported found in nature.

BUTYL FORMATE Synonyms: Butyl formate; n-Butyl formate; Butyl methanoate; n-Butyl methanoate; Formic acid, butyl ester CAS No.: CoE No.:

592‑84‑7 501

FL No.: 09.163 EINECS No.: 209‑772‑5

FEMA No.: JECFA No.:

2196 118

NAS No.:

2196

Description: Butyl formate has a fruity, plum-like odor and corresponding taste. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.64 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (JECFA, 1997) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale-
yellow liquid

Solubility

Assay (min) Boiling point

95% 106.8°C

Specific gravity

1.380–1.400 (20°C) Slightly soluble in water; miscible with alcohol, ether and most organic solvents 0.877–0.903 (25°C)

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

Usual 3.00 7.61 4.34

Max. 5.00 13.40 8.22

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.79 2.61 6.01

Max. 6.33 4.57 10.60

Synthesis: By azeotropic distillation of formic acid and n-butyl alcohol with isopropyl formate; by boiling n-butyl alcohol and formamide in the presence on ZnCl, ZnSo4 or HgCl2.

BUTYL HEPTANOATE

206 Aroma threshold values: Detection: 800 ppb to 6 ppm Taste threshold values: n/a

Natural occurrence: Reported found in fresh apple, strawberry fruit, cloudberry, sherry and Parmesan cheese.

BUTYL HEPTANOATE Synonyms: Butyl heptoate; Butyl heptylate, Butyl heptanoate; Heptanoic acid, butyl ester CAS No.: 5454‑28‑4 FL No.: 09.091 FEMA No.: 2199 NAS No.: CoE No.: 363 EINECS No.: 226‑707‑6 JECFA No.: 169 Description: Butyl heptanoate has a characteristic herbaceous, slightly fruity odor and corresponding taste. Consumption: Annual: <1.00 lb

2199

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.934 mg

IOFI: n/a

Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 1997) Appearance Colorless liquid 226.2°C Boiling point Refractive index 1.4228 (20°C) Reported uses (ppm): (FEMA, 1994)

Solubility Specific gravity

Soluble in most organic solvents 0.8555 (25°C)

Food Category Usual Max. Food Category Usual Max. 22.52 38.54 11.25 11.25 Baked goods Hard candy Chewing gum 13.98 13.98 Nonalcoholic beverages 1.66 2.39 Frozen dairy 6.32 10.68 Soft candy 15.92 25.34 Gelatins, pudding 20.00 25.00 Synthesis: By direct esterification of the acid with n-butyl alcohol in the presence of mineral acids or in benzene solution in the presence of p-toluene sulfonic acid; it has been prepared together with other products from heptyl aldehyde and aluminum butylate in butyl alcohol at 25 to 30°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple; the acid has been reported present in various plants.

BUTYL HEXANOATE Synonyms: Butyl caproate; Butyl hexylate; Butyl caprylate; Butyl hexanoate; n-Butyl hexanoate; Hexanoic acid, butyl ester CAS No.: 626‑82‑4 FL No.: 09.063 FEMA No.: CoE No.: 313 EINECS No.: 210‑964‑6 JECFA No.: Description: Butyl hexanoate has a characteristic pineapple-like odor. Consumption: Annual: 33.33 lb

2201 162

NAS No.:

2201

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997).

BUTYL p-HYDROXY BENZOATE

207

Trade association guidelines: FEMA PADI: 2.141 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Appearance Assay (min) Boiling point

Colorless liquid 98% 208°C

Refractive index Specific gravity

1.414–1.417 (20°C) 0.8623 (25°C)

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

Usual 3.00 10.72 4.78

Max. 5.00 14.11 7.89

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.33 2.75 9.56

Max. 8.00 4.46 12.48

Synthesis: By esterification of hexanoic acid with n-butyl alcohol in benzene solution in the presence of p-toluene sulfonic acid; it is also formed in the fermentation of carbohydrates yielding n-butyl alcohol and acetone. Aroma threshold values: Detection: 700 ppb to 10 ppm Taste threshold values: Taste characteristics at 10 ppm: fruity, pineapple, green, waxy, tutti-frutti with a slight fermented fruit note. Natural occurrence: Reported found in fresh apple, apple juice, apricot, banana and orange juice.

BUTYL p-HYDROXY BENZOATE Synonyms: Aseptoform butyl; Benzoic acid, 4-hydroxy-, butyl ester; Benzoic acid, p-hydroxy-, butyl ester; Butoben; 4-(Butoxycarbonyl)phenol; Butyl butex; Butyl chemosept; Butyl 4-hydroxybenzoate; n-Butyl p-hydroxybenzoate; Butyl p-hydroxybenzoate; n-Butyl parahydroxybenzoate; Butylparaben; Butyl paraben; Butyl parasept; Butyl-parasept; Butyl parahydroxybenzoate; Butyl tegosept; EPA Pesticide Chemical Code 061205; 4-Hydroxybenzoic acid, butyl ester; p-Hydroxybenzoic butyl ester; p-Hydroxybenzoic acid, butyl ester; p-Hydroxybutylbenzoate CAS No.: CoE No.:

94‑26‑8 525

FL No.: 09.754 EINECS No.: 202‑318‑7

FEMA No.: JECFA No.:

2203 870

NAS No.:

2203

Description: Butyl p-hydroxy benzoate has little or no odor. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.106 mg

IOFI: n/a

Empirical Formula/MW: C11H14O3/194.23 Specifications: (JECFA, 2002) Acid value (max) Appearance

1.0 White crystals with very faint odor

Boiling point Melting point

Assay (min)

98%

Solubility

156–157°C (3.5 mmHg) 67–70°C Insoluble in water; slightly soluble in oils; soluble in ethanol, ether, propylene glycols

3-BUTYLIDENEPHTHALIDE

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

Usual 12.50

Max. 19.50

Food Category Nonalcoholic beverages

Usual 7.56

Max. 12.70

Synthesis: Butyl paraben is prepared by esterifying p-hydroxybenzoic acid with butyl alcohol in the presence of an acid catalyst, such as sulfuric acid, and an excess of the specific alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3-BUTYLIDENEPHTHALIDE Synonyms: Ligusticum lactone; BdPh; Butylidenephthalide; Butylidene phthalide; 3-Butylidenephthalide; 3-Butylidene phthalide; n-Butylidene phthalide; 1(3H)-Isobenzo-furanone, 3-butylidene-; Phthalide, 3-butylideneCAS No.: CoE No.:

551‑08‑6 1008

FL No.: 10.024 EINECS No.: 208‑991‑3

FEMA No.: JECFA No.:

3333 1170

NAS No.:

3333

Description: 3-Butylidenephthalide has a pervasive warm spicy aroma. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.848 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C H

C12H12O2/182.23 O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

99% 114–116°C (0.05 mmHg)

Specific gravity

1.554–1.559 (20°C) Soluble in oils and ethanol; insoluble in water 1.098–1.103 (25°C)

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

Usual 5.00 4.00

Max. 8.00 5.00

Food Category Soups

Usual 4.00

Max. 5.00

Synthesis: n /a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: celery, green, vegetable-like with a herbal nuance. Natural occurrence: Reported as occurring naturally in the fruits and roots of Ligusticum acutilobum and lovage (Levisticum officinale) seeds, roots and leaves.

BUTYL ISOBUTYRATE

209

2-BUTYLISOTHIOCYANATE Synonyms: 1-Methylpropyl isothiocyanate; 2-Isothiocyanatobutane; sec-Butyl isothiocyanate; 2-Butyl isothiocyanate CAS No.: CoE No.:

4426‑79‑3 n/a

FL No.: EINECS No.

n/a 224‑609‑8

FEMA No.: JECFA No.:

4419 1890

NAS No.:

n/a

Description: Colorless to yellow liquid; sharp green, slightly irritating aroma. 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: 0.728 mg

IOFI: n/a

Empirical Formula/MW: S C H3

C5H9NS/115.20

N

C H3

Specifications: (JECFA, 2008) Assay (min)

97%

Boiling point Refractive index

69–70°C (27 mmHg) 159–160°C 1.490–1.497 (20°C)

Solubility

Very slightly soluble in water; freely soluble in ether; soluble in ethanol

Specific gravity

0.938–0.946 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiment/relishes Fats/oils Fish products Frozen dairy Gravies Hard candy

Usual 1.00 2.00 0.50 5.00 15.00 1.00 1.00 1.00 1.00 2.00

Max. 10.00 20.00 5.00 50.00 80.00 10.00 5.00 5.00 10.00 20.00

Food Category Imitation dairy Meat products Nonalcoholic beverages Nut products Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups

Usual 1.00 0.50 1.00 0.50 0.50 0.50 5.00 1.00 2.00 0.50

Max. 10.00 5.00 10.00 5.00 5.00 5.00 50.00 10.00 20.00 5.00

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in Cardamine amara.

BUTYL ISOBUTYRATE Synonyms: n-Butyl 2-metyl propanoate; Iso-butyl isobutyrate; Propanoic acid, 2-methyl-, butyl ester; Isobutyric acid, butyl ester CAS No.: CoE No.:

97‑87‑0 291

FL No.: 09.416 EINECS No.: 202‑614‑6

FEMA No.: JECFA No.:

2188 188

NAS No.:

2188

BUTYL ISOTHIOCYANATE

210

Description: Butyl isobutyrate has a strong, fresh, fruity odor (apple, banana) and sweet, pineapple-like taste. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.908 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C8H16O2 166°C

Specific gravity

1.401–1.404 (20°C) Soluble in alcohol 1 mL in 7 mL 60% alcohol; miscible in alcohol, ether, most fixed oils; insoluble in glycerin, propylene glycol, water 0.859–0.864 (25°C)

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

Usual 10.00 23.59 5.43 13.38

Max. 15.00 39.29 15.36 17.84

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.71 7.88 19.58

Max. 10.00 9.63 29.40

Synthesis: Prepared from the corresponding acid and n-butyl alcohol by esterification in the presence of concentrated H2SO4 with or without solvent (boiling benzene). Aroma threshold values: Detection: 80 to 170 ppb Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, pineapple, apple, cherry, tutti-frutti, banana. Natural occurrence: Reported present in Roman chamomile essential oil, papaya, quince, apple, honey, apricot, banana and cheeses.

BUTYL ISOTHIOCYANATE Synonyms: Butane, 1-isothhiocyanato-; Isothiocyanic acid, butyl ester; 1-Isothiocyanatobutane; Butyl mustard oil; n-Butyl isothiocyanate CAS No.: CoE No.:

592‑82‑5 11488

FL No.: 12.107 EINECS No.: 209‑770‑4

FEMA No.: JECFA No.:

4082 1561

NAS No.:

n/a

Description: Yellowish liquid; strong irritating green aroma. Consumption: Odor and/or flavor used in Wasabi, horseradish, salad dressings, Bloody Mary mixes, onion and garlic notes, tropical fruit nuances. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake. Trade association guidelines: FEMA PADI: 0.409 mg

IOFI: Artificial

Empirical Formula/MW: C5H9NS/115.20

S

N

C H3

BUTYL ISOVALERATE

211

Specifications: (JECFA, 2008) Acid Value (max) Assay (min) Boiling point

1.0 95% 167°C

Refractive index Solubility Specific gravity

1.492–1.498 (20°C) Insoluble in water; soluble in ethanol 0.952–0.958 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Imitation dairy

Usual 2.00 0.50 0.50 1.00 1.00 1.00

Max. 20.00 5.00 5.00 10.00 10.00 10.00

Food Category Meat products Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.50 0.50 0.50 5.00 1.00 0.50

Max. 5.00 5.00 5.00 50.00 10.00 5.00

Synthesis: n/a Aroma threshold values: 1.0%. Slightly pungent, rooty mustard, horseradish and wasabi-like with sulfurous onion and garlic note and a tropical nuance. Taste threshold values: 0.5 to 5 ppm. Horseradish and vegetative cabbage-like with rooty, wasabi, radishlike notes and leaving a biting and metallic aftertaste. Natural occurrence: Not reported found in nature.

BUTYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, butyl ester; n-Butyl isopentanoate; Butyl isovalerate; 1-Butyl isovalerate; n-Butyl isovalerate; Butyl isovalerianate; Butyl 3-methylbutanoate; n-Butyl 3-methylbutanoate; Butyl 3-methylbutyrate; Isovaleric acid, butyl ester CAS No.: CoE No.:

109‑19‑3 444

FL No.: 09.449 EINECS No.: 203‑654‑7

FEMA No.: JECFA No.:

2218 198

NAS No.:

2218

Description: Butyl isovalerate has an odor reminiscent of the isobutyl ester with a sweet, apple-like taste. Consumption: Annual: 9633.33 lb

Individual: 0.008163 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.914 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale yellow liquid 97% C9H18O2

Refractive index Solubility Specific gravity

1.407–1.411 (20°C) 1 mL in 1 mL 95% alcohol 0.856–0.859 (25°C)

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

Usual 9.83 6.18 14.39

Max. 17.64 6.18 19.55

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.03 0.79 1.87

Synthesis: By prolonged boiling of the acid with n-butyl alcohol in benzene in the presence of concentrated H2SO4. Aroma threshold values: n/a

Max. 13.77 5.01 10.66

2-BUTYL-5- or 6-KETO-1,4-DIOXANE

212

Taste threshold values: Taste characteristics at 5 ppm: fruity, sweet, pineapple, ripe, musty and green with a slight cheesy nuance. Natural occurrence: Reported found in the oil from leaves of Eriostemon coxii and Phebalium dentatum; also in apricot, banana, cheeses, olive and plum.

2-BUTYL-5- or 6-KETO-1,4-DIOXANE Synonyms: 5(or 6)-Butyl-1,4-dioxan-2-one; 1,4-Dioxan-2-one; 5(or 6)-butyl CAS No.: CoE No.:

65504‑95‑2 2206

FL No.: 13.028 EINECS No.: n/a

FEMA No.: JECFA No.:

2204 1484

NAS No.:

2204

Description: 2-Butyl-5 or 6-keto-1,4-dioxane has a powerful, fruity odor. Consumption: Annual: <1.00 lb

Individual: 0.00009322 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.366 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O3/158.20 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

98–99°C (13 mmHg)

Specific gravity

1.472–1.478 (20°C) Slightly soluble in water; soluble in ethanol 1.292–1.296 (25°C)

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

Usual 1.00 2.00 2.50

Max. 5.00 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 5.00 5.00 5.00

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

BUTYL LACTATE Synonyms: Butyl 2-hydroxypropanoate; Butyl α-hydroxypropionate; Butyl 2-hydroxypropanoate; Butyl α-hydroxypropionate; n-Butyl lactate; n-Butyl lactate (ACGIH, OSHA); 2-Hydroxypropanoic acid butyl ester; Lactic acid, butyl ester; Propanoic acid, 2-hydroxy-, butyl ester CAS No.: CoE No.:

138‑22‑7 372

FL No.: 09.434 EINECS No.: 205‑316‑4

FEMA No.: JECFA No.:

2205 932

NAS No.:

2205

Description: Butyl lactate has a faintly sweet, pleasant odor with buttery, creamy, milky, sweet, mushroom undertones. Two optically active and one racemic form of butyl lactate are known. Consumption: Annual: 143.33 lb

Individual: 0.0001214 mg/kg/day

BUTYL LAURATE

213

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.480 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O3/146.16 (d-form, l-for, and dl-form) Specifications: (JECFA, 2001) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min)

95% 77°C at 10 mmHg (d-form); 70–73°C at 10 to 11 mmHg (l-form); 185°C (dl-form)

Specific gravity

Boiling point

1.418–1.424 (20°C) Soluble in organic solvents and oils; slightly soluble in water; miscible in ethanol 0.974–0.984 (25°C)

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

Usual 6.80 1.63 1.88

Max. 10.20 2.75 3.25

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 60.00 0.75 3.31

Max. 80.00 1.75 5.31

Synthesis: The racemic d-form is prepared by reacting zinc ammonium l-lactate with n-butyl alcohol in the presence of concentrated H2SO4; the l-form is prepared by reacting zinc ammonium d-lactate with n-butyl alcohol in the presence of HCl; the racemic form is prepared by several methods, one being from calcium or sodium lactate and n-butyl alcohol in benzene in the presence of H2SO4, with subsequent azeotropic distillation of the mixture. Aroma threshold values: n/a Taste threshold values: Taste characteristic at 100 ppm: harsh and sulfuraceous with fruit notes. Natural occurrence: Reported found in cognac, cider and white wine.

BUTYL LAURATE Synonyms: Butyl dodecanoate; butyl dodecylate; Butyl dodecanoate; Dodecanoic acid, butyl ester; Lauric acid, butyl ester CAS No.: CoE No.:

106‑18‑3 376

FL No.: 09.100 EINECS No.: 203‑370‑3

FEMA No.: JECFA No.:

2206 181

NAS No.:

2206

Description: Butyl laurate has a characteristic fruity, peanut-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000149 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 13.638 mg Empirical Formula/MW: C16H32O2/256.43

IOFI: n/a

BUTYL LEVULINATE

214 Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

154°C –7°C

Specific gravity

1.430–1.438 (20°C) Insoluble in water; soluble in most organic solvents 0.853–0.863 (25°C)

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

Usual 64.08 120.00

Max. 74.74 160.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.35 12.00

Max. 1.70 20.00

Synthesis: By esterification of lauric acid with n-butyl alcohol in the presence of H2SO4 or by conducting the esterification using gaseous HCl as a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, whiskey and papaya.

BUTYL LEVULINATE Synonyms: Butyl γ-butyrolactone; Butyl 4-oxopentanoate; Butyl laevulinate; n-Butyl laevulinate; Butyl levulinate; n-Butyl levulinate; Butyl 4-oxopentanoate; n-Butyl 4-oxopentanoate; 4-Ketopentanoic acid butyl ester; Levulinic acid, butyl ester; Pentanoic acid, 4-oxo-, butyl ester CAS No.: CoE No.:

2052‑15‑5 374

FL No.: 09.436 EINECS No.: 218‑143‑4

FEMA No.: JECFA No.:

2207 608

NAS No.:

2207

Description: Butyl levulinate has a sweet and slightly pungent caramellic odor with fruity undertones; mild sweet caramellicherbaceous taste; bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00004535 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.270 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O3/172.22 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless or straw-colored liquid

Solubility

Assay (min) Boiling point

97% 238°C

Specific gravity

1.423–1.433 (20°C) Slightly soluble in water; soluble in oils and alcohol 0.967–0.977 (25°C)

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

Usual 6.13 1.44 6.00

Max. 8.20 2.69 8.00

Food Category Milk products Nonalcoholic beverages Soft candy

Synthesis: By esterification of levulinic acid with n-butyl alcohol in the presence of HCl.

Usual 30.00 0.57 4.38

Max. 40.00 1.71 6.14

BUTYL PHENYLACETATE

215

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

n-BUTYL-2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, butyl ester; Butyl 2-methylbutanoate; Butyl 2-methylbutyrate; α-Butyl 2-methylbutylate CAS No.: CoE No.:

15706‑73‑7 10534

FL No.: 09.519 EINECS No.: 239‑798‑2

FEMA No.: JECFA No.:

3393 207

NAS No.:

3393

Description: n-Butyl-2-methylbutyrate has a fruity odor with cocoa undertones. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.579 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 95% 180°C

Refractive index Specific gravity

1.402–1.500 (20°C) 0.856–0.866 (25°C)

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

Usual 3.00 2.00 2.00

Max. 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 0.50 3.00

Max. 2.00 1.00 5.00

Synthesis: n/a Aroma threshold values: Detection: 17 to 87 ppb. Taste threshold values: n/a Natural occurrence: Reported found in strawberry, fresh apple, apple juice, apricot, banana, sweet cherry and melon.

BUTYL PHENYLACETATE Synonyms: Butyl α-toluate; Acetic acid, phenyl-, butyl ester; Benzeneacetic acid, butyl ester; Butyl benzeneacetate; Butyl benzene acetate; n-Butyl phenylacetate; Phenylethanoic acid butyl ester CAS No.: CoE No.:

122‑43‑0 2159

FL No.: 09.787 EINECS No.: 204‑543‑6

FEMA No.: JECFA No.:

2209 1012

NAS No.:

2209

Description: Butyl phenylacetate has pleasant rose- and honey-like odor. Consumption: Annual: 40.00 lb

Individual: 0.00003389 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

3-N-BUTYLPHTHALIDE

216 Trade association guidelines: FEMA PADI: 1.745 mg

IOFI: n/a

Empirical Formula/MW: C12H16O2/192.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C12H16O2 258–260°C

Specific gravity

1.4886–1.4923 (20°C) Insoluble in water; soluble in oils; soluble in 1 mL in 1 mL 95% ethanol 0.990–0.997 (25°C)

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

Usual 9.71 3.00 5.50

Max. 16.86 5.80 7.50

Food Category Nonalcoholic beverages Soft candy

Usual 1.81 6.14

Max. 2.75 12.29

Synthesis: By direct esterification of the acid with n-butyl alcohol in the presence of gaseous HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: honey, sweet, chocolate, floral and rose-like. Natural occurrence: Reported found in mountain papaya.

3-N-BUTYLPHTHALIDE Synonyms: Butylphthalide; 3-Butylphthalide; 3-Butyl-1(3H)-isobenzofuranone; 1(3H)-Isobenzofuranone, 3-butyl-; Phthalide, 3-butylCAS No.: CoE No.:

6066‑49‑5 10084

FL No.: 10.025 EINECS No.: 228‑000‑8

FEMA No.: JECFA No.:

3334 1169

NAS No.:

3334

Description: 3-N-Butylphthalide has a warm, spicy herbaceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.024 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H14O2/190.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% 113°C (0.2 mmHg)

Specific gravity

1.524–1.529 (20°C) Slightly soluble in water; soluble in alcohol and oils 1.068–1.074 (25°C)

BUTYL SALICYLATE

217

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

Usual 0.50 0.50

Max. 2.00 2.00

Food Category Jams, jellies Soups

Usual 0.50 0.20

Max. 2.00 1.00

Synthesis: From celery oil; from phthalide via bromination and subsequent reaction of the resulting phthalidic acid with n-butyl magnesium bromide. Aroma threshold values: Detection: 5 ppb Taste threshold values: n/a Natural occurrence: Reported found in Levisticum officinale (lovage) and L. acutilobum; also in celery oil.

BUTYL PROPIONATE Synonyms: Butyl propanoate; n-Butyl propanoate; n-Butyl propionate; Propanoic acid, butyl ester CAS No.: CoE No.:

590‑01‑2 405

FL No.: 09.124 EINECS No.: 209‑669‑5

FEMA No.: JECFA No.:

2211 143

NAS No.:

2211

Description: Butyl propionate has a characteristic earthy, faintly sweet odor and apricot-like taste. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.259 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

96% 145–146°C

Specific gravity

1.3975–1.4045 (20°C) Slightly soluble in water; miscible with alcohol and ether 0.868–0.8825 (25°C)

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

Usual 3.00 18.17 13.86 4.09

Max. 5.00 26.18 30.82 5.69

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.90 2.54 16.36

Max. 15.47 3.66 24.29

Synthesis: By esterification of propionic acid with n-butyl alcohol in the presence of concentrated H2SO4 or p-toluene sulfonic acid. Aroma threshold values: Detection: 25 to 440 ppb Taste threshold values: n/a Natural occurrence: Reported found in fresh apple, apple juice, melon, strawberry, Gruyere de Comte cheese and plum.

BUTYL SALICYLATE Synonyms: Benzoic acid, 2-hydroxy-, butyl ester; Butyl 2-hydroxybenzoate; Butyl o-hydroxybenzoate; n-Butyl o-hydroxybenzoate; Butyl salicylate; n-Butyl salicylate; Salicylic acid, butyl ester

BUTYL STEARATE

218

CAS No.: CoE No.:

2052‑14‑4 614

FL No.: 09.763 EINECS No.: 218‑142‑9

FEMA No.: JECFA No.:

3650 901

NAS No.:

3650

Description: Butyl salicylate has a rough, herbaceous, chemical odor with a trace of wintergreen. Consumption: Annual: <1.00 lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C11H14O3/194.23

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (max) Boiling point

98% 268°C

Specific gravity

1.508–1.520 (20°C) Insoluble in water, glycerol; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.070–1.080 (25°C)

Reported uses (ppm): n/a Synthesis: By direct esterification of n-butanol with salicylic acid under azeotropic conditions. Aroma threshold values: Detection 5 to 7 ppb; Recognition 10 ppb Taste threshold values: n/a Natural occurrence: Reported found in mountain papaya.

BUTYL STEARATE Synonyms: Butyl octadecanoate; Butyl octadecylate; BS; n-Butyl octadecanoate; n-Butyl stearate; Octadecanoic acid, butyl ester; Stearic acid, butyl ester; Tegester butyl stearate CAS No.: CoE No.:

123‑95‑5 2189

FL No.: 09.246 EINECS No.: 204‑666‑5

FEMA No.: JECFA No.:

2214 184

NAS No.:

2214

Description: Buty stearate has no odor or a faintly fatty odor. Consumption: Annual: 103.33 lb

Individual: 0.00008757 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 173.340, 181.27 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 52.679 mg Empirical Formula/MW: C22H44O2/340.59

IOFI: n/a

BUTYL SULFIDE

219

Specifications: (FCC, 1996) Appearance Colorless, waxy solid Boiling point 223°C Melting range Between 17 and 21°C Reported uses (ppm): (FEMA, 1994)

Flash point Iodine value (max) Saponification value

Approx. 172°C 1 Between 165 and 180°C

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 5.10 Hard candy 52.85 177.80 Baked goods 363.80 453.20 Milk products 30.00 40.00 Chewing gum 26.42 189.60 Nonalcoholic beverages 1.67 2.33 Frozen dairy 3.00 4.33 Soft candy 188.50 218.40 Gelatins, puddings 5.00 7.00 Synthesis: By reacting silver state with n-butyl iodide at 100°C by transesterification of glyceryl tristearate (tristearin) with n-butyl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple and boiled mutton.

BUTYL SULFIDE Synonyms: Dibutyl sulfide; Butane, 1,1ʹ-thiobis-; Butyl monosulfide; n-Butyl sulfide; n-Dibutyl sulfide; Di-n-butyl sulfide; Dibutyl thioether; 1,1ʹ-Thiobisbutane; Thianonane-5; 5-Thianonane CAS No.: 544‑40‑1 FL No.: 12.007 FEMA No.: CoE No.: 484 EINECS No.: 208‑870‑5 JECFA No.: Description: Butyl sulfide has an herbaceous, green, garlic, onion, heavy odor.

2215 455

NAS No.:

Consumption: Annual: 1.67 lb

2215

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 levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.020 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H18S/146.30 Specifications: (JECFA, 1998) Acid value (max) Appearance

0.2 Clear, colorless, viscous liquid

Optical rotation Refractive index

Assay (min)

98%

Solubility

Boiling point

138–142°C

Specific gravity

–24.6°C 1.475 (20°C) Soluble in water, olive oil <15% and almond oil 1% w/w 1.0306 (25°C)

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

Usual 0.08 0.04 0.13

Max. 0.51 0.36 0.42

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.05

Max. 0.43 0.68

Synthesis: From butyl bromide and sodium sulfide in boiling ethanol; according to some authors two forms exist, exhibiting different boiling points but identical solubilities in various solvents; both forms are insoluble in water. Aroma threshold values: Recognition: 0.88 ppb Taste threshold values: n/a Natural occurrence: Reported found in raw cabbage, cooked beef and mushrooms.

BUTYL 10-UNDECENOATE

220

BUTYL 10-UNDECENOATE Synonyms: Butyl 10-hendecenoate; Butyl undecylenoate; Butyl undec-10-enoate; Butyl undecylenate; Butyl 10-undecylenate; 10-Undecenoic acid, butyl ester CAS No.: CoE No.:

109‑42‑2 2103

FL No.: 09.238 EINECS No.: 203‑670‑4

FEMA No.: JECFA No.:

2216 344

NAS No.:

2216

Description: Butyl 10-undecenoate has a slightly fatty, buttery, wine-like, unpleasant odor. Consumption: Annual: 91.67 lb

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.616 mg

IOFI: Artificial

Empirical Formula/MW: C15H28O2/240.38 Specifications: (JECFA, 1998) Appearance Boiling point

Colorless to pale-yellow liquid 125–128°C

Refractive index Specific gravity

1.439–1.445 (20°C) 0.872–0.878 (25°C)

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

Usual 3.00 14.00 2.55 18.00

Max. 5.00 30.00 5.20 25.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.87 0.80 14.00

Max. 0.87 1.50 22.50

Synthesis: By esterification of the acid with n-butyl alcohol at the boiling point in the presence of concentrated H2SO4 or in benzene solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

n-BUTYL VALERATE Synonyms: n-Butylpentanoate; n-Butyl-n-valerianate; Butyl pentanoate; Butyl valerate; Pentanoic acid, butyl ester CAS No.: CoE No.:

591‑68‑4 466

FL No.: 09.148 EINECS No.: 209‑728‑5

FEMA No.: JECFA No.:

2217 160

NAS No.:

2217

Description: Characteristic fruity (apple-raspberry) odor and corresponding sweet taste. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.030 mg

IOFI: Nature Identical

BUTYRALDEHYDE

221

Empirical Formula/MW: C9H18O2/158.24 Specifications: (JECFA, 1997) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

186.5°C

Specific gravity

1.408–1.416 (20°C) Slightly soluble in water; soluble in propylene glycol 0.861–0.871 (25°C)

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

Usual 12.09 2.63 2.88

Max. 16.84 3.51 3.71

Food Category Nonalcoholic beverages Soft candy

Usual 1.88 8.60

Max. 2.94 11.20

Synthesis: By esterification of the acid with n-butyl alcohol in the presence of concentrated H2SO2 at the boil. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, pineapple, fruity, banana, ripe and tutti-frutti. Natural occurrence: Reported found in fresh apple, bananas, blackberry, plum, whiskey, malt and Bourbon vanilla.

BUTYRALDEHYDE Synonyms: Butal; Butaldehyde; Butalyde; Butanal; n-Butanal; Butanaldehyde; Butylaldehyde; Butyl aldehyde; n-Butyl aldehyde; Butyral; n-Butyraldehyde; Butyric aldehyde CAS No.: CoE No.:

123‑72‑8 91

FL No.: 05.003 EINECS No.: 204‑646‑6

FEMA No.: JECFA No.:

2219 86

NAS No.:

2219

Description: Butyraldehyde has a characteristic pungent odor. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.053 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O/72.11 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point p-Butyraldehyde

5.0 Colorless, mobile liquid 98% C4H8O 74.8°C 2.5%

Distillation range Solubility Specific gravity Water

Between 72 and 80°C (first 95%) 1:27 in water 0.797–0.802 (25°C) 0.5%

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

Usual 0.35 5.52 3.22 4.46

Max. 0.77 8.05 5.24 9.25

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 1.16 0.36 0.51 3.52

Max. 2.41 0.70 1.38 5.46

BUTYRAMIDE

222 Synthesis: By dry distillation of calcium butyrate and calcium formate. Aroma threshold values: Detection: 19 to 37 ppb; recognition: 11 to 27 ppb

Taste threshold values: Taste characteristics at 5 ppm: musty, fusel, fermented, bready and yeasty with a malty nuance. Natural occurrence: Reported found in the essential oils from flowers, fruits, leaves or bark of Monarda fistulosa L., Litsea cubeba, Bulgarian clary sage, cajeput, Eucalyptus cinerea, E. globules, and others, as well as in apple and strawberry aromas. Also reported found in fresh apple, pears, carrots, peas, soybean, butter, milk, black tea, roast chicken, peanuts, loganberry, honey, white wine and hog plums (Spondias mombins L.).

BUTYRAMIDE Synonyms: Butanimidic acid; n-Butylamide; Butanoic acid amide; Butanamide CAS No.: CoE No.:

541‑35‑5 n/a

FL No.: 16.049 EINECS No.: 208‑776‑4

FEMA No.: JECFA No.:

4252 1593

NAS No.:

n/a

Description: Yellowish solid; nutty aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.252 mg

IOFI: n/a

Empirical Formula/MW: H3C

NH 2

C4H9ON/87.12 O

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% 216°C 115°C

Refractive index Solubility Specific gravity

1.434–1.444 (20°C) Soluble in water and ethanol 0.885 (120°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 1.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

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

Max. 5.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

2-BUTYRLFURAN

223

n-BUTYRIC ACID Synonyms: Butanic acid; Butanoic acid; n-Butanoic acid; Butter acids; Butyrate; Butyric acid; 1-Butyric acid; Ethylacetic acid; 1-Propanecarboxylic acid; Propylformic acid CAS No.: CoE No.:

107‑92‑6 5

FL No.: 08.005 EINECS No.: 203‑532‑3

FEMA No.: JECFA No.:

2221 87

NAS No.:

2221

Description: n-Butyric acid has a persistent, penetrating, rancid, butter-like odor and burning, acid taste. Consumption: Annual: 113500.00 lb

Individual: 0.09618 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 10.268 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8O2/88.12 Specifications: (JECFA, 1997) Appearance Assay (min)

Colorless liquid 99%

Lead Refractive index

Boiling point

164°C

Solubility

Heavy metals

<0.004%

Specific gravity

<10 mg/kg 1.397–1.399 (20°C) Miscible with alcohol, most fixed oils, propylene and water 0.952–1.399 (25°C)

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

Usual 2.10 43.97 2.00 125.00 9.00 9.40 13.01

Max. 3.54 105.30 10.81 200.00 25.54 13.76 21.15

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

Usual 100.50 6.85 15.00 8.58 24.00 31.57 8.56

Max. 183.10 6.85 15.00 16.49 48.00 41.62 8.56

Synthesis: Obtained by fermentation of starches and molasses with selective enzymes (Granulo saccharobutyricum); it is subsequently isolated as the calcium salt. Aroma threshold values: Detection: 240 ppb to 4.8 ppm Taste threshold values: Taste characteristics at 250 ppm: acidic, sour, cheesy, dairy, creamy with a fruity nuance. Natural occurrence: Normally occurs in butter as a glyceride. It has been reported found in the essential oils of citronella Ceylon, Eucalyptus globules, Araucaria cunninghamii, Lippia scaberrima, Monarda fistulosa, cajeput, Heracleum giganteum, lavender, Hedeoma pulegioides, valerian, nutmeg, hops, Pastinaca sativa, Spanish anise and others. It has been identified in strawberry aroma, apricot, American cranberry, sour cherry, black currants, butter, milk, strawberry jam, cheeses (blue, cheddar, feta, Swiss, Camembert and romano), raspberry, papaya, coffee mutton, beer, rum, bourbon whiskey and cider.

2-BUTYRLFURAN Synonyms: 1-(2-Furyl)-1-butanone; 2-Furyl propyl ketone; Furyl n-propyl ketone; 1-Butanone, 1-(2-furanyl)CAS No.: CoE No.:

4208‑57‑5 n/a

FL No.: 13.105 EINECS No.: n/a

FEMA No.: JECFA No.:

4083 1507

NAS No.:

n/a

Description: Colorless liquid; balsamic aroma Consumption: Annual: n/a

Individual: n/a

γ-BUTYROLACTONE

224 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.471 mg

IOFI: n/a

Empirical Formula/MW: C8H10O2 /138.17 Specifications: (JECFA, 2008) Acid Value (max) Assay (min) Boiling point

1.0 95% 195°C

Refractive index Solubility Specific gravity

1.489–1.495 (20°C) Insoluble in water; soluble in ethanol 1.050–1.056 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

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

γ-BUTYROLACTONE Synonyms: 4-Hydroxybutanoic acid lactone; 3 (or 4)-Hydroxybutyric acid, lactone; 1,2-Butanolide; 1,4-Butanolide CAS No.: CoE No.:

96‑48‑0 615

FL No.: 10.006 EINECS No.: 202‑509‑5

FEMA No.: JECFA No.:

3291 219

NAS No.:

3291

Description: γ-Butyrolactone has a faint, sweet, aromatic, slightly buttery odor. Consumption: Annual: 1866.67 lb

Individual: 0.001581 mg/kg/day

Regulatory Status: CoE: Approved FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.587 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6O2/86.09 Specifications: (FCC, 1996) Appearance Assay (min)

Colorless to slightly yellow 98% C4H6O2

Refractive index Solubility

1.434–1.454 (20°C) Soluble in water; miscible in alcohol

γ-BUTYROLACTONE

225

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Frozen dairy Fruit ices Gravies

Usual 10.00 20.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Other grains Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Synthesis: From acetylene and formaldehyde, also from a number of alternative sources; ethylene chlorohydrin, glutamic acid, γ-hydroxybutyric acid solutions, tetrahydrofuran, vinyl-acetic acid. Aroma threshold values: Detection: 20 to 50 ppm Taste threshold values: Taste characteristic at 75 ppm: milky, creamy with fruity peach-like afternotes. Natural occurrence: Reported found as a constituent in coffee aroma; a volatile flavor component in roasted filberts as well. Also reported found in tomato, potato, soybeans, beans, vinegar, mushrooms, roasted chicken, beef, cider, beer, wine, scallops and clams.

C CACAO (COCOA) Botanical name: Theobroma cacao L. Botanical family: Sterculiaceae Other names: Theobroma, cacao. Compounds derived include cocoa, chocolate and cocoa butter. Foreign names: Cacao (Fr.), Kakao (Ger.), Cacao (Sp.), Cacao (It.) Description: The cocoa tree is cultivated mainly in Central and South America and equatorial Africa. It grows naturally to a height of 10 to 12 m, bears large, sparse, lanceolated leaves and produces small blossoms in clusters and fruits (pods) containing many almond-shaped seeds. The fruit of the cacao tree is approximately 30 cm in length, which grows on the trunk and large branches of the plant. Contained within the pod are about 40 seeds, or beans, that are used in the processing of all cocoa products. The parts used are the seeds, either toasted or fermented. Although several varieties of cacao exist, the forasstero variety from West Africa accounts for more than 90% of world production. Cacao is generally used to describe the crude material, while cocoa is used to describe the processed products. Cacao (cocoa) has a cocoa flavor and aroma. The characteristic bitter taste of cocoa is due to the reaction of diketopiperazines with theobromine during roasting. Cocoa products find extensive uses in foods. Derivatives: Essential oil, tincture, distillate, fluid extract, infusion (typical beverage). Alcoholic extracts are generally obtained by treatment of the partially crushed seeds with 40 to 70°C alcohol. The distillate has an alcohol concentration of 65%. It is obtained from the same type of cacao used for the preparation of tinctures as well as from cacao varieties with low fat content. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 163 et seq., 172.836, 172.842, 182.20 (as oils, oleoresins and natural extractives), 582.20; 27 CFR 4.39 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Specifications: (Burdock, 1997) Refractive index

1.4728

Specific gravity

0.9075

Essential oil composition: Cocoa contains more than 300 volatile compounds. Cocoa contains several alkaloids including theobromine (0.5 to 2.7%), caffeine (about 0.25% in cocoa) and trigonelline. Cocoa butter contains triglycerides consisting of mainly of oleic, stearic and palmitic acids. About 75% of the fat is present as monosaturates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.055 ppm: cocoa, powdery, bitter, beany, brown and roasted with a yeasty nuance.

CADE Botanical name: Juniperus oxycedrus L. Botanical family: Cupressaceae Foreign names: Essence de Cadé, Kadeoel (Ger.), Cadé (Sp.), Cade (It.) Description: Juniperus oxycedrus is a branched tree or shrub, native to southern Europe. It has linear-subulate, prickly-pointed leaves. It flowers in axillary catkins, and has red, round berries much larger than J. comminum (common juniper). The part used is the wood portion. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.531, as oil of cade); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a 227

CADE OIL

228

Essential oil composition: The main constituents include d-cadinene, a sesquiterpene, l-cadinol and dimethylnaphthalene. Aroma threshold values: n/a Taste threshold values: n/a

CADE OIL Other names: Cade oil rectified; Empyreumatic oil of Juniper; Haarlem oil; Juniper tar; Oil of cade; Oils cade; Oils Juniperus oxycedrus wood; Oleum juniperi empyreumaticum; Silver balsam; Tilly drops CAS No.: CoE No.:

8013‑10‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Cade oil is identical to juniper tar, obtained by destructive distillation of the wood from Jeniperus oxycedrus. The oil usually is rectified under vacuum to improve color and solubility. The cade oil used in perfumery is usually a rectified oil. Consumption: Annual: <1.00 lb

Individual: 0.00014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.531); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.831 mg IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Refractive index

+4° 17ʹ to +4° 40ʹ 1.511 to 1.520 (20°C)

Solubilty Specific gravity

1:5 in 95% alcohol 0.952 to 0.961 (25°C)

Physical–chemical characteristics: Rectified cade oil is a clear orange-brown to dark-brown oily liquid with an intense, tar-like, smoky, phenolic odor. Reported uses: The oil is mainly used in perfumery. It is also used occasionally to impart a smoky note to canned meats and fish. Aroma threshold values: n/a Taste threshold values: n/a

CADINENE Synonyms: Cadinene; (1S-(1alpha,4alpha,4alpha,6alpha,8abeta))-Decahydro-4-isopropyl-1,6-dimethylnaphthalene, didehydro derivative; Naphthalene, decahydro-1,6-dimethyl-4-(1-methylethyl)-, (1S-(1alpha,4alpha,4aalpha,6alpha,8abeta))-, didehydro deriv. CAS No.: CoE No.:

29350‑73‑0 10982

FL No.: 01.021 EINECS No.: 249‑580‑9

FEMA No.: JECFA No.:

n/a 1346

NAS No.:

7718

Description: Cadinene has usually bearing the aroma of the oil from which it is derived. The relative position of the two double bonds characterizes the stereoisomers of cadinene; these have been identified. Consumption: Annual: <1.00 lb

Individual: 0.0002921 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels of intake as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

CAFFEINE

229

Empirical Formula/MW:

C15H24/204.36 α, β, γ, γ1, δ and ε

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, slightly viscous liquid 96% (alpha and beta) 124°C (9 mmHg)

Refractive index Solubility Specific gravity

1.506–1.512 (20°C) Soluble in ethanol; insoluble in water 0.919–0.925 (25°C)

Reported uses (ppm): n/a Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The presence of cadinene has been confirmed in several essential oils: α- and β-cadinene in the oil of Dacrydium colensoi; γ-cadinene in the oils of Java citronella, ylang-ylang, and Populus balsamifera; γ1-cadinene in the oil of lemongrass Malabar; δ-cadinene in the oils of citronella, calamus, and ylang-ylang; ε-cadinene in the oil of ylang-ylang.

CAFFEINE Synonyms: Caffeine [BAN:JAN]; Cafamil; Cafecon; Cafeina; Caffeine, synthetic; Caffine; Cafipel; Coffeine; Coffeinum; 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione; Guaranine; Methyltheobromide; Methyltheobromine; 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl-; Thein; Theine; Theobromine, 1-methyl; Theobromine, 1-methyl-; Theophylline, 7-methyl; 1,3,7-Trimethyl-2,6-dioxopurine; 1,3,7-Trimethylxanthine; Xanthine, 1,3,7-trimethyl CAS No.: CoE No.:

58‑08‑2 11741

FL No.: 16.016 EINECS No.: 200‑362‑1

FEMA No.: JECFA No.:

2224 n/a

NAS No.:

2224

Description: Caffeine is the alkaloid 1,3,7-trimethylxanthine. It is one of the xanthine derivatives present up to 1.5% in seeds of coffee (Coffea arabica L.) and up to 5% in the leaves of tea (Camelia sinensis). It is a component of the beverages made from these plants. Caffeine is also a component of chocolate (Theobroma cacao) and the cola nut (Cola acuminata Schott and Endel. and related species), the extract of which is used in cola drinks. It is virtually odorless. Caffeine is added to cola-type beverages for its enhancement of flavor. Subtle and subliminal flavors are widely appreciated by consumers and caffeine has a modifying effect on other components of the beverage. The threshold for detecting the presence of caffeine in liquid foods varies depending on the nature of other substances present, but lies close to the level characteristic of currently produced cola-type beverages. The threshold for detection of caffeine in water has been shown to be 0.0095%; in liquid foods, 0.0184%. In one study, panelists could distinguish a solution containing 0.0058% caffeine from the control. The threshold for detecting taste difference between an aqueous solution of caffeine and a water control was also shown to be 0.005% caffeine and to distinguish bitterness, 0.011% caffeine. In aqueous solutions containing threshold and subthreshold concentrations of caffeine, sucrose, citric acid and salt, all compounds depressed the taste intensity of each other.* Consumption: Annual: 8,700,000.00 lb

*

Adapted from SCOGS (Select Committee on GRAS Substances) report on caffeine PB 283 441.

Individual: 7.3728 mg/kg/day

CAJEPUT

230 Regulatory Status: CoE: n/a FDA: 21 CFR 182.1180 FDA (other): Approved for OTC use (21 CFR 310.545, 340.10); excipient (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H10N4O2/194.19

Specifications: (FCC, 1996) Appearance

White powder or white, glistening needles, usually matted together Not less than 98.5% and not more than 101% C8H10N4O2 calculated on an anhydrous basis

Melting range

Between 235 and 27.5°C

Other alkaloids

Passes test

Readily carbonizable substances

Passes test

Identification

(A) Dissolve 1 mL in 5 mL HCl, add 50 mg potassium chlorate and evaporate on a steam bath to dryness; invert over a vessel containing a few drops of 6 N ammonium hydroxide— residue should acquire a purple color, which will disappear on the addition of a solution of fixed alkali (B) IR spectrum of mineral oil dispersion of sample dried at 800°C for 4 hours shows maxima at same wavelength as a similar preparation of USP Caffeine Reference Standard

Residue on ignition

Not more than 0.1%

Labeling

Indicate: hydrous or anhydrous

Water

Lead

Not more than 1 mg/kg

Solubility

Assay

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

Anhydrous: Not more than 0.5%; hydrous: Not more than 8.5% Soluble in water, alcohol, chloroform and ether

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

Usual 0.06 0.30 0.30

Max. 0.07 0.40 0.40

Food Category Nonalcoholic beverages Soft candy

Usual 0.13 0.30

Max. 0.14 0.40

Synthesis: Usually obtained from tea dust in which it is present up to 5% or as a by-product from the manufacture of caffeine-free coffee; synthetically prepared starting with dimethylurea and malonic acid. Aroma threshold values: Detection at 29 to 300 ppm. Also see description. Taste threshold values: See Description. Natural occurrence: Reported found in coffee and guarana.

CAJEPUT Botanical name: Melaleuca leucadendron L. and other Melaleuca species Botanical family: Myrtaceae

CAJEPUT OIL

231

Foreign names: Cajeput (Fr.), Cajeput (Ger.), Cajeput (Sp.), Cajeput (It.) Description: This evergreen tree has a dense, gray-green crown on a stout, often twisted, trunk covered with pink, papery, fibrous bark. The parts used are the twigs and fresh leaves. The lower and younger tree yields the most suitable material for distillation. Cajeput is a commonly growing wild tree in the Moluccas, Malaya, northern Australia, Queensland and New South Wales. In Malaya and the Philippines, the name kaji-puti means “white wood,” referring to the color of the lumber from this tree. It also grows in the United States (Florida), but these plants are not used for production of essential oil. Cajeput has a strong, camphoraceous odor and aromatic, bitter, burning taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include cineol, valeric and benzoic aldehydes, α-terpineol (free from esterified), l-α-pinene, l-limonene, dipentene and sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

CAJEPUT OIL Other names: Cajuput oil; EPA Pesticide Chemical Code 040504; Oil of cajuput; Oils, cajuput CAS No.: CoE No.:

8008‑98‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2225 n/a

NAS No.:

2225

Description: The oil, obtained from the distillation of the leaves and twigs, has an agreeable, penetrating, camphoraceous odor and aromatic bitter taste. Most commercial cajeput oil comes from the tree Melaleuca leucadendron. Apart from its use as general household remedies for colds, throat irritation, pain, headache, etc., in the Far East, cajeput oil has found very little use in Europe and America. Consumption: Annual: <1.00 lb

Individual: 0.00014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.831 mg IOFI: Natural Specifications: (Burdock, 1997) Cineol content Optical rotation Refractive index

50–65% ± 0° to –4° 1.466–1.470

Solubility Specific gravity

1:1 in 80% alcohol 0.908–0.925

Physical–chemical characteristics: The oil is an almost colorless, green or yellow liquid. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 4.87 1.00 0.20

Max. 9.90 2.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.30 6.80

Max. 3.00 2.00 9.50

CALAMUS (PROHIBITED)

232

CALAMUS (PROHIBITED) Botanical name: Acorus calamus L. At least four subtypes of calamus have been identified and are differentiated by their content of the compound isoasarone. Botanical family: Acoraceae; Araceae Other names: Sweet flag, sweet grass, sweet root, sweet myrtle, sweet cinnamon, Acorus calamus Foreign names: Calamus (Fr.), Kalmus (Ger.), Calamo (Sp.), Calamo (It.) CAS No.: CoE No.: a

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2226a n/a

NAS No.: EAFUS No.:

n/a 977022‑90‑4

This compound has been removed from FEMA GRAS list #4 1970.

Description: Calamus has sword-shaped leaves and a yellow-green, flowering spike protruding at an angle from a three-sided stem. This distinguishes it from poisonous irises. It is found in damp, swampy areas. Various chromosomic species exist (di-, tri- and tetraploid). It is a perennial water plant, native to India, now widespread. It is about 1 m tall and exhibits a penetrating, pleasant odor. It has cylindrical, nodular, branched rhizomes. It flowers from June to August. Rhizomes are used to produce oil. The rhizomes have been used medicinally since biblical times. The underground rhizome is used as a spice and flavoring in drinks, cosmetics and toothpastes. However, because the major component, isoasarone, has been linked to the development of tumors in animals, the use of calamus and its extracts are prohibited by the FDA. In recent years, A. calamus has been classified into four separate varieties, which grow in different locations worldwide. The virtually isoasarone-free plant grows in North America (drug type I). Western Europe is home to another type of calamus, the oil of which contains 10% isoasarone (drug type II). Two other varieties have been found to contain 96% isoasarone (drug type III and IV). Derivatives: Tincture (20% in 60% ethanol), fluid extract and essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.110 (prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Calamus contains from 1.5 to 3.5% of a volatile oil responsible for the plant’s characteristic smell and taste. Major component (up to 75%) in some types of calamus oil is β-asarone (also called as cis-isoasarone).* In addition to isoasarone, more than a dozen other fragment compounds have been identified in the oil. In addition to the toxic asarone, the other main constituents include d-α-pinene, camphene, cineol, camphor, eugenol and methyleugenol. Reported uses: (FEMA, 1994) Formerly FEMA GRAS No. 2227, removed from GRAS list in 1970. Aroma threshold values: n/a Taste threshold values: n/a

CALAMUS OIL (PROHIBITED) Other names: Oil of calamus; Oil of sweet flag; Oils, Acorus calamus CAS No.: CoE No.: a

8015‑79‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2227a n/a

NAS No.:

n/a

This compound has been removed from FEMA GRAS list #4, 1970.

Description: The essential oil is obtained by steam distillation of dried rhizomes. Depending on the origin, it exhibits varying physical–chemical constants. The oil has a warm, camphor-like odor. The flavor of the calamus oil is equally warm-spicy, yet slightly bitter with a slowly growing, pungent aftertaste. The Indian-type oil is obtained by steam distillation of the fresh root or unpeeled dried root. Consumption: Annual: n/a

*

Bisset. (1994). Herbal Drugs and Phytopharmaceuticals. MedPharm Scientific Publishers, Stuttgart.

Individual: n/a

CALCIUM ACETATE

233

Regulatory Status: CoE: n/a FDA: 21 CFR 189.110 (prohibited from use in food) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Refractive index Solubility Specific gravity

European Oil +15° 50ʹ to +18° 14ʹ 1.5045–1.15070 1:0.5 in 90% ethanol 0.960–0.974

Optical rotation Refractive index Acid value Specific gravity Ester value

Indian Oil +2° to +6.6° 1.550–1.5525 <4 1.060–1.080 3 to 20

Physical–chemical characteristics: The European essential oil is a yellow-brownish liquid. The Indian-type oil is yellow-brown. Reported uses: (FEMA, 1994) Formerly FEMA GRAS No. 2226, removed from GRAS list in 1970. Aroma threshold values: n/a Taste threshold values: n/a

CALCIUM ACETATE Synonyms: Calcium acetate [USAN:JAN]; Acetate of lime; Acetic acid, calcium salt; Brown acetate; Calcium acetate; Calcium diacetate; Calcium di(acetate); Lime acetate; Lime pyrolignite; Acetate of lime; Sorbo-calcian; Sorbo-calcion; Vinegar salts CAS No.: CoE No.:

62‑54‑4 n/a

FL No.: n/a EINECS No.: 200‑540‑9

FEMA No.: JECFA No.:

2228 n/a

NAS No.:

2228

Description: Calcium acetate, also known as acetate of lime or vinegar salts, is the calcium salt of acetic acid. It is an odorless powder. Calcium has an important role in the nutrition of humans and animals. Hormonal mechanisms control absorption of dietary calcium (including added calcium salts) allowing adaptation to a range of calcium intakes while maintaining a relatively constant blood calcium concentration of about 10 mg/100 mL. Major functions of calcium inside the body include the formation and maintenance of bones and teeth, the physiology of muscle contraction, the cell membrane integrity, the activity of several enzymes that have specific requirement for it, the coagulation of blood, and the regulation of acid-base balance.* Consumption: Annual: 295000.00 lb

Individual: 0.25 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 181.29, 184.1185, 582.6185 FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Not limited (1973) Trade association guidelines: FEMA PADI: 0.040 mg Empirical Formula/MW:

CaC4H6O4/158.17

*

Adapted from SCOGS (Select Committee on GRAS Substances) report on calcium acetate PB 254 539.

IOFI: n/a

CALUMBA ROOT

234 Specifications: (FCC, 1996) Appearance

A fine, white, bulky powder

Not less than 99.0% and not more than 100.5% CaC4H6O4 calculated on the anhydrous basis Chloride Not more than 0.05% Fluoride Not more than 0.05% Heavy metals (as Pb) Not more than 10 mg/kg Assay

Identification

A 1/10 solution gives positive tests for calcium and for acetate

Solubility

Soluble in water; slightly soluble in alcohol

Sulfate Water

Not more than 0.1% Not more than 7.0%

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

Usual 0.04 1.90

Cheese Gelatins, puddings

Max. 0.17 2.04

Food Category Sweet sauce

Usual 0.07

Max. 1.50

Synthesis: Produced by calcium hydroxide neutralization of acetic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CALUMBA ROOT Botanical name: Jatrorrhiza palmate (Lam.) Miers Botanical family: Menispermaceae Foreign names: Colombo (Fr.), Kolombo (Ger.), Colombo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6020 977000‑55‑7

Description: Calumba is an herbaceous shrub, a few meters in length with creeping stalks (creeping liana) originating from the rhizomes. The shrub is native to the east African coast and is cultivated in the East Indies. The parts used are the roots (commercially offered in sliced disks). Calumba is odorless with a bitter-tonic flavor. Derivatives: Tincture (15 to 20% in 65 to 70% ethanol) and fluid extract Consumption: Annual: 66.67 lb

Individual: 0.000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: The dried product and its derivatives contain bitter substances: columbine, columbic acid, columbamine, jatrorrhizine and other alkaloids. An essential oil has been isolated experimentally in minimum yields. Aroma threshold values: n/a Taste threshold values: n/a

CALUMBA ROOT EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6021 977000‑74‑0

Description: See Calumba. The root extract contains the bitter principle columbine and is used as a tonic. Consumption: Annual: n/a

Individual: n/a

CAMOMILE FLOWER HUNGARIAN OIL

235

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

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

CAMOMILE FLOWER (Hungarian or German) Botanical name: Matricaria chamomilla L. Botanical family: Asteraceae (formerly Compositae) Other names: German Chamomile, Annual Chamomile Foreign names: Petite camomille (Fr.), Echte Kamille (Ger.), Manzanilla alemna (Sp.), Camomilla volgare (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6184 977001‑96‑9

Description: German chamomile (M. chamomilla), also known as Hungarian, single or wild chamomile, is of the Asteraceae family. This plant yields a blue-colored volatile oil and possesses a distinct, though weaker, apple-like fragrance and bitter aromatic taste. It is also called “pin heads,” which alludes to the more pointed appearance of the flower heads. The species has much smaller flower heads, grows up to 0.6 m high and is native to Europe and northern and western Asia. It is extensively cultivated in Hungary, Romania, Bulgaria, the former Yugoslavia, Germany, Greece and Egypt. The plant flowers from May to July. It has a characteristic aroma and bitter aromatic taste. Derivatives: Infusion (2%), tincture (20% in 70% ethanol), soft and dried fluid extract, and the essential oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents are chamazulene (approx. 1 to 15%), sesquiterpene alcohols and caprinic acid ester. The flowers also contain some other ingredients, apigenine, methyl ether of umbelliferone and fatty acids. Chamazulene, an artifact formed during heating while preparing teas and extracts, comprises about 5% of the essential oil. Up to 50% of the essential oil consists of α-bisabolol, an unsaturated monocyclic sesquiterpene alcohol.* Other minor components include apigenin and angelic acid. Aroma threshold values: n/a Taste threshold values: n/a

CAMOMILE FLOWER HUNGARIAN OIL Other names: Blue chamomile oil; Chamomile blue oil; Chamomile flower, Hungerian, oil; Chamomile-German oil; Camomile oil, German; Hungarian chamomile oil; EPA Pesticide Chemical Code 128853; Wild chamomile oil CAS No.: CoE No.:

8002‑66‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2273 n/a

NAS No.:

2273

Description: The essential oil is obtained by steam distillation of flowers and stalks with variable yields ranging from 0.3 to more than 1%, depending on the area of production. It has a characteristic intensely sweet, herbaceous coumarin-like odor with a fresh undernote. Consumption: Annual: 36.67 lb *

Isaac. (1979). Planta Medica 35, 118.

Individual: 0.000031 mg/kg/day

CAMOMILE FLOWER (Roman or English)

236 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: 2.267 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Ester value Heavy metals (as Pb) Identification

Not more than 15.0 Between 250 and 310 Passes test Infrared spectra

Refractive index Solubility Specific gravity

Between 1.440 and 1.450 (20°C) Passes test; soluble in most fixed oils Between 0.892 and 0.910

Note: FCC has the described same specification for both the Matricaria chamomilla and Chamaemelum nobile oil under chamomile oil.

Physical–chemical characteristics: It is a deep-blue or bluish-green liquid. When exposed to light or air, the blue color changes to green and finally to brown. Upon cooling, the oil may become viscous. It is soluble in most fixed oils and propylene glycols. It is insoluble in glycerin and mineral oils. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 4.40 11.54 0.04 4.34

Max. 5.47 16.38 0.04 6.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.64 2.09 9.75

Max. 14.33 3.49 14.35

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

CAMOMILE FLOWER (Roman or English) Botanical name: Chamaemelum nobile (formerly Anthemis nobilis) Botanical family: Compositae (now Asteraceae). Other names: English chamomile Foreign names: Camomille Romaine (Fr.), Roemische Kamille (Ger.), Manzanilla Romana (Sp.), Camomilla Romana (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977007‑26‑3

Description: Chamaemelum nobile (formerly Anthemis nobilis) is a strongly fragrant, highly branched, slowly growing perennial herb, with flower heads about 2.5 cm across. The plant is 15 to 30 cm high with deeply buried rhizomes. This sprouts numerous, ascending, occasionally upright, simple or branched, rounded, vertical grooved, pubescent stems. The stems end in 12 to 18 fruitbearing, white florets that are about 2 to 2.5 cm wide. The plant is native to southern and western Europe. The plant has been cultivated in England, Belgium, the United States, Argentina and other countries. The flowers deliver a pungent, grassy flavor. The parts used medicinally are the dried expanded flower heads (i.e., the flowers that are fully open), from which a blue essential oil is obtained by steam distillation. This species is referred to as chamomile flowers or Chamomillae ramanae flos in official compendia. Derivatives: Infusion (2%), tincture (20% in 30 to 50% ethanol), fluid extract and the essential oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a

CAMOMILE FLOWER ENGLISH OIL

237

Essential oil composition: Generally, chamomile flowers yield between 0.4 to 1% of the steam-distilled oil. The oil contains 85% aliphatic esters of angelic and tiglic acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, spice-like with warm, herbal, green tea nuance.

CAMOMILE FLOWER ROMAN EXTRACT Other names: Anthemis nobilis extract, Chamomile flower, Roman, extract (Chamaemelum nobile; Anthemis nobilis L.) CAS No.: CoE No.:

84649‑86‑5 n/a

FL No.: n/a EINECS No.: 283‑467‑5

FEMA No.: JECFA No.:

2274 n/a

NAS No.:

2274

Description: See Chamomile. Consumption: Annual: 1316.67 lb

Individual: 0.0011 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: 5.520 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 20.00 20.20 11.80

Max. 24.00 42.80 17.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 27.00 10.80 21.20

Max. 49.50 15.60 31.80

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 62 ppm: green, herbal, floral, tea and woody with a tropical, fruity nuance. Natural occurrence: Reported found in chamomile.

CAMOMILE FLOWER ENGLISH OIL Other names: Anthemis nobilis oil; Anthemis nobilis flower oil; Chamomile flower, English oil (FDA preferred name); Chamomile flower oil, English; Chamomile flower oil, Roman; Chamomile oil; Chamomile oil, English; Chamomile oil, Roman; English chamomile oil CAS No.: CoE No.: a

8015‑92‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2272 2275a n/a

NAS No.:

2275

Chamomile Flower, Roman Oil

Description: Chamomile oil is obtained by steam distillation of the dried flowers of the so-called English or Roman chamomile, Chamaemelum nobile. It has a strong, aromatic odor, characteristic of flowers. The odor is extremely diffusive, but it has little tenacity. The flavor of the oil is somewhat bitter, chemical or medicinal, but has also been described as fruity-herbaceous and warm. Consumption: Annual: 8.33 lb

Individual: 0.000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20* FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.075 mg IOFI: Natural

*

FDA does not distinguish between Roman chamomile oil (FEMA No. 2275) and English chamomile oil (FEMA No. 2272), choosing to identify both as “English” using the FEMA No. 2272 and the CAS No. 8015–927. The NAS survey recognizes all the FEMA distinctions of chamomile.

CAMPHENE

238 Specifications: (FCC, 1996) Acid value Not more than 15.0 Ester value Between 250 and 310 Heavy metals (as Pb) Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.440 and 1.450 (20°C) Passes test, soluble in most fixed oils Between 0.892 and 0.910

Physical–chemical characteristics: It is a light-blue or light-blue-greenish liquid. The color may change with age to greenish-yellow or yellow-brown. It is almost completely soluble in mineral oil. It is soluble with some haziness, in propylene glycol, but it is insoluble in glycerin. Reported uses (ppm): Food Category Alcoholic beverages Baked goods Frozen dairy Gelatin, pudding

Usual 2.10 3.57 3.02 6.51

Max. 2.75 7.71 3.54 7.54

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.01 2.75 3.38

Max. 0.08 3.94 7.01

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, spice-like with a warm herbal green tea nuance.

CAMPHENE Synonyms: Bicyclo(2.2.1)heptane, 2,2-dimethyl-3-methylene-; dl-Camphene; Camphene(2,2-dimethyl-3-methylene-norbornane); 2,2-Dimethyl-3-methyene- bicyclo(2.2.1)heptane; 2,2-Dimethyl-3-methylene-norbornane; 2,2-Dimethyl-3-methylene norbornane; 3,3-Dimethyl-2-methylenenorbornane; 3,3-Dimethyl-2-methylenenorcamphane CAS No.: CoE No.:

79‑92‑5 2227

FL No.: 01.009 EINECS No.: 201‑234‑8

FEMA No.: JECFA No.:

2229 1323

NAS No.:

2229

Description: Camphene has a terpene, camphoraceous taste. Consumption: Annual: 63.33 lb

Individual: 0.00005367 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 6.778 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16/136.24

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

Colorless, crystalline solid

Solubility

Assay (min)

80% C10H16

Other specifications

Boiling point

159°C

52°C Soluble in oils and ethanol; insoluble in water Minimum assay value may include traces of limonene, myrcene, alpha and beta pinene and other common C10H16 terpenes

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

Usual 25.32 27.34 13.00

Max. 29.49 27.81 13.99

Food Category Nonalcoholic beverages Soft candy

Usual 17.93 81.79

Max. 27.08 89.95

α-CAMPHOLENIC ALCOHOL

239

Synthesis: From pinene by catalytic isomerization or from bornyl chloride by heating with alkali in the presence of abietenesulfonic acid. Aroma threshold values: Detection at 10%: camphoraceous, cooling, piney woody with terphy nuances. It has citrus and green minty and green spicy notes. Taste threshold values: Taste characteristics at 50–100 ppm: camphoraceous, cooling, minty, with citrus and green spicy nuances. Natural occurrence: Reported found in carrot, dill, fennel, marjoram, nutmeg, parsley, pepper, tarragon and thyme.

CAMPHOLENE ACETATE Synonyms: 1-Acetoxy-2-(2,2,3-trimethyl-3-cyclopentenyl)ethane; 3-Cyclopentene-1-ethanol; 2,2,3-Tri-methyl- acetate; 2-(2,2,3-Trimethyl-3-cyclopentenyl)ethyl acetate; 2,2,3-Trimethyl-cyclopent-3-ene-1-ethyl acetate; (S)-2,2,-Trimethylcyclopent-3-ene-1ethyl acetate CAS No.:

36789‑59‑0 1727‑68‑0

CoE No.:

n/a

09.289 n/a 217‑041‑7 EINECS No.: 253‑212‑2 FL No.:

FEMA No.:

3657

JECFA No.:

969

NAS No.:

3657

Description: Camphene acetate has a sweet, woody odor with ionone nuance. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.327 mg

IOFI: n/a

Empirical Formula/MW: C12H20O2/196.29

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

96°C (5 mmHg)

Specific gravity

1.453–1.460 (20°C) Insoluble in water and fat; miscible in ethanol at room temperature 0.943–0.949 (25°C)

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

Usual 2.00 2.00 2.00

Max. 3.00 3.00 3.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 2.00 2.00 2.00

Max. 3.00 3.00 3.00

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

α-CAMPHOLENIC ALCOHOL Synonyms: α-Campholenol; 3-Cyclopentene-1-ethanol; 2-(2,2,3-Trimethyl)-3-cyclopentene-1-ethanol; alpha-Campholenic alcohol; 2,2,3-Trimethylcyclopent-3-ene-1-ethanol CAS No.: CoE No.:

1901‑38‑8 n/a

FL No.: 02.114 EINECS No.: 217‑600‑5

FEMA No.: JECFA No.:

3741 970

NAS No.:

3741

d-CAMPHOR

240 Description: α-Campholenic alcohol has a sweet, berry, camphoraceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.302 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

74°C (0.6 mmHg)

Specific gravity

1.470–1.478 (20°C) Slightly soluble in water; soluble in fat; miscible in ethanol at room temperature 0.882–0.894 (20°C)

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

Usual 1.00 1.00 10.00 1.00 0.70 1.00

Max. 1.50 2.00 35.00 2.00 1.50 1.50

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00 0.70 2.00

Max. 2.00 2.50 2.00 2.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black raspberries and rosemary.

d-CAMPHOR Synonyms: (R)-Camphor; d-2-Bornanone; d-2-Camphanone; Alcanfor; Bicyclo(2.2.1)heptan-2-one, 1,7,7-trimethyl-, (1R)-; (+)-2-Bornanone; d-2-Bornanone; (+)-Bornan-2-one; d-2-Camphanone; Camphor, (+)-; Camphor usp; Camphor, (1R,4R)-(+)-; (+)-Camphor; d-Camphor; d-(+)-Camphor; Japanese camphor CAS No.: CoE No.:

464‑49‑3 140

FL No.: 07.215 EINECS No.: 207‑355‑2

FEMA No.: JECFA No.:

2230 1395

NAS No.:

2230

Description: d-Camphor has a warm, minty, almost ethereal diffusive aroma. For other details of description, see Camphor Tree. Consumption: Annual: 3333.33 lb

Individual: 0.002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 25 ppm FDA: 21 CFR 172.515; 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.707 mg

IOFI: Nature Identical

CAMPHOR, TREE

241

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) White to gray, translucent crystals or fused mass 96% 204°C

Appearance Assay (min) Boiling point

Melting point

174–179°C

Solubility

Soluble in oils, water and ethanol

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

Usual 5.00 10.33 15.00 17.06

Max. 10.00 15.35 25.00 23.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.32 5.40 3.02 5.26

Max. 12.19 6.68 6.02 25.17

Synthesis: Natural camphor is obtained by distillation from the plants of Cinnamomum or Laurus camphora from China and Japan, together with the corresponding essential oils; the raw camphor contains several impurities. It is separated from the water and the essential oil by pressure or by centrifugation and subsequently purified by sublimation or crystallization. Synthetic camphor is prepared from pinene isolated by fractional distillation of turpentine oil; pinene is reacted to bornyl chloride with gaseous HCl under pressure and then to camphene. The distilled and purified camphene is then oxidized to camphor with Na+ or K+ bichromate in the presence of H2SO4. Aroma threshold values: Detection at 1 to 1.29 ppm Taste threshold values: Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody. Natural occurrence: Frequently occurring in nature as the d- or l-form; the optically inactive form is seldom encountered. The d-form has been reported found in Cinnamomum camphora Ness. (Laurus camphora L.) from China, Japan and the East Indies; in Sassafras officinale, Lavandula spica and in other Labiatae. The l-form is reported found in the essential oils of Salvia grandiflora, Matricaria parthenium, Artemisia herba alba; the optically inactive form is found in Chrysanthemum japonicum sinense. Also reported found in orange peel oil, lemon peel oil, apricot, raspberry, anise, cinnamon root bark, ginger, pepper, coriander, calamus, sweet fennel and rosemary.

CAMPHOR, TREE Botanical name: Cinnamomum camphora (L.) Nees & Ebermeier Botanical family: Lauraceae Foreign names: Camphre (Fr.), Kampfer (Ger.), Alcanfor (Sp.), Canfora (It.) CAS No.: CoE No.: a

n/a n/a

FL No.: n/a EINECS No.: 295‑980‑1a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS

n/a 92201‑50‑8a

For camphor tree extract.

Description: The camphor is a tall, majestic tree native to the Far East (China, Taiwan, Japan). This evergreen tree has aromatic leaves and stems, red leaves maturing to dark green, and yellow flowers. The initial or whole camphor oil is obtained by steam distillation of the trees classified as C. camphora Sieb. and a number of related varieties, including hon-sho, ho-sho, yu-sho, rau-kusu, shoguy and ohba-kusu. Hon-sho represents the most important variety growing mainly in Japan and Taiwan. The yu-sho variety grows in China. The sho-guy variety grows in Taiwan, but its essential oil does not contain camphor. The ohba-kusu also grows in Taiwan and its essential oil contains 95% safrole. The wild plants yield a larger amount of camphor and essential oil than the cultivated ones. The yield also increases with age of the plant. Depending on the composition, crude camphor oils distilled from the different varieties are classified differently into camphore safrole, hon-sho variety (Japan); camphore safrole (Taiwan); Camphor cineol (Chinese camphor oil), yu-sho variety; camphor linalool, ho-shu variety (Taiwan); and true camphor oil. Parts used are wood, stumpwood, branches and leaves. Camphor has a characteristic penetrating odor and a burning bitter, fresh taste. For details, refer to Burdock (1997).

CAMPHOR JAPANESE WHITE OIL

242

Derivatives: The distillation of clippings, roots or wood chips provides solid, white camphor crystals and camphor oil. Consumption: Annual: 3333.33 lb

Individual: 0.0028 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free); 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI:n/a IOFI: Natural Specifications: For different camphors, including true camphore (white camphore oil 860 to 880, brown camphor oil 1070, yellow camphor oil 960 to 980 and blue camphor oil); Chinese camphor oil (apopin oil); ho wood oil (shiu wood oil); and ho leaf oil; see descriptions in Burdock (1997). Essential oil composition: The main constituents of crude camphor oil include acids: acetic, formic, isobutyric, propionic, isovaleric, myristic, lauric, etc.; aldehydes: isovaleric, propionic, acetic, furfural, hexanal, etc.; cineoles: safrole, l-linalool, geraniol, borneol, citronellol, terpineol, cresol, eugenol, carvacrol, pinene, camphene, camphor and phellandrene. Reported uses (ppm): of d-camphor (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 5.00 10.33 15.00 17.06

Max. 10.00 15.35 25.00 23.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.32 5.40 3.02 5.26

Max. 12.19 6.68 6.02 25.17

Aroma threshold values: Detection at 1.0 to 1.29 ppm Taste threshold values: Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody.

CAMPHOR JAPANESE WHITE OIL Other names: Oils, camphor; Camphor oil brown; Camphor oil rectified; Camphor oil white; Camphor oil yellow; Japanese, oil of camphor; Liquid camphor; Oil camphor sassafrassy CAS No.: CoE No.:

8008‑51‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2231 n/a

NAS No.:

2231

Description: The oil is produced by fractional distillation of the crude camphor oil after the camphor has been crystallized. It is obtained from the bark and tree. The white oil contains cineole as the principal component along with monoterpenes. Consumption: Annual: 2200.00 lb

Individual: 0.0018 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free); 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Flash point Specific gravity

114°C 0.881

Vapor pressure

~0.2 mmHg

Physical–chemical characteristics: A white viscous liquid. Aroma threshold values: n/a Taste threshold values: n/a

CAMPHOR OIL FORMOSAN HO-SHO LEAVES Other names: Oils, ho-sho; Camphor oil, Formosan ho-sho, leaves (Cinnamomum camphora Seib.)

CANANGA OIL

CAS No.: CoE No.:

8022‑91‑1 n/a

243

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The leaf oil (ho leaf oil) contains up to 80% linalool; the oil does not contain free crystalline camphor. The oil is steamdistilled from the leaves and has a sweet, floral, delicate odor reminiscent of linalool. Also see Camphor, Tree. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (safrole free); 27 CFR 21 et seq. FDA (other): Approved for OTC use (21 CFR 310.526, 310.531, 310.545, 341.14, 346.16); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CANANGA Botanical name: Cananga odorata (Lam.) Hook f. & Thomson (Canangium odoratum Baill. f. macrophylla) Botanical family: Annonaceae Foreign names: Cananga (Fr.), Cananga (Ger.), Cananga (Sp.), Cananga (It.) Description: For a long time, cananga and ylang-ylang trees were considered identical species. A more accurate study classified the true cananga plant as the tree of Canangium odoratum Baill. f. macrophylla, whereas ylang-ylang was classified as Canangium odoratum Baill. f. genuine. Cananga, a native of the Moluccas, grows wild or cultivated throughout tropical Asia and the islands of the Indian Ocean. The tree may reach up to 30 m in height. Although it flowers year-round, the production peak occurs between October and December. Cananga has a slightly woody, floral odor reminiscent of ylang-ylang and a burning taste. Derivatives: Essential oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Category 2 (These source materials and preparations, on the basis of information available, are not considered to constitute a risk to health in the quantities used.) FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Leaf: terpenes (α-pinene 14%, β-pinene 4.5%, myrcene 0.6%, limonene 0.4%, δ-elemene 1.1%, α-ylangene 0.3%, α-copaene 2.9%, β-cubebene 0.7%, β-caryophyllene 26.3%, α-amorphene 0.4%, α-humulene 6.3%, germacrene D 11.7%, α-muurolene 1.1%, bicyclogermacrene 0.6%, γ-cadinene 0.8%, δ-cadinene 3%); oxygenated terpenic compounds (linalool 1.9%, α-terpineol 0.3%, caryophyllene epoxide 0.6%, T-cadinol 0.9%, α-cadinol 0.8%); aliphatic alcohols (n-hexanol 10.2%, (Z)-hex-3-enol 3.1%, (E)-hex-2-enol 0.2%); (E)-hex-2-enal 2.0% (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

CANANGA OIL Other names: Cananga oil, Java; Java cananga oil; Oils, cananga CAS No.: CoE No.:

68606‑83‑7 103 b

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2232 n/a

NAS No.:

2232

Description: Cananga oil is the total essential oil, water distilled from the flowers of Cananga odorata in the northern and western parts of Java (Indonesia). It has a harsh floral odor suggestive of ylang-ylang. Consumption: Annual: 3.33 lb

Individual: 0.0000028 mg/kg/day

CANDELILLA WAX (Wax from stems and branches of Euphorbia cerifera)

244

Regulatory Status: CoE: Category 2. Use levels in ppm: baked goods 28.51; frozen dairy 10.30; soft candy 31.23; gelatins, puddings 32.31; nonalcoholic beverages 13.30; alcoholic beverages 28.00; chewing gum 0.36. FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –15° and –30° Heavy metals (as Pb) Passes test Refractive index Between 1.495 and 1.505 at 20° Physical–chemical characteristics: Light to deep yellow liquid.

Saponification value Solubility Specific gravity

Between 10 and 40 Passes test; soluble in most fixed oils Between 0.904 and 0.920

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

CANDELILLA WAX (Wax from stems and branches of Euphorbia cerifera) Botanical name: Euphobia cerifera; Euphorbia antisyphilitica Zucc. Botanical family: Euphorbiaceae Other names: Candelilla; Candelilla wax (wax from stems and branches of Euphorbia cerifera); Koster keunen candelilla wax; Waxes, candelilla CAS No.: 8006‑44‑8 FL No.: n/a FEMA No.: 3479 NAS No.: 3479 CoE No.: n/a EINECS No.: 232‑347‑0 JECFA No.: n/a Description: Candelilla wax is obtained from several species of Euphorbiaceae, rush-like perennial plants that grow in the semiarid regions of northern Mexico and southern Texas, and to a limited extent in Arizona and southern California. The plants consist of numerous slender, leafless cylindrical stalks 2 to 5 ft high, covered with a powdery wax that gives the plant a blue-green color. The wax is extracted from the plants by immersing the dried stalks in boiling water acidified with sulfuric acid; the molten product is skimmed off as it rises to the surface. The wax is transferred to lead-lined tanks, kept at the boiling point to remove water, and then allowed to settle to remove any dirt present. The yield of clarified wax is from 1.5 to 3.0% of the air-dried plant. The sole criterion of purity is usually the color of the product, which varies from light yellow to brown. For other details of description, refer to Burdock (1997). Consumption: Annual: 15933.33 lb

Individual: 0.01350 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1976 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1992) Trade association guidelines: FEMA PADI: 2.234 mg

IOFI: Natural

Empirical Formula/MW: n/a Specifications: (FCC, 1996) Acid value

Between 12 and 22 Hard, yellowish-brown, opaque to Appearance translucent Heavy metals (as Pb) Not more than 0.002% Comparison of IR absorbtion spectrum Identification with standard Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 15.00 5.00

Max. 30.00 10.00

Lead

Not more than 3 mg/kg

Melting range

Between 68.5 and 72.5°C

Saponification value

Between 43 and 65 Soluble in chloroform and toluene; insoluble in water

Solubility

Food Category Nonalcoholic beverages Soft candy

Usual 15.00 10.00

Max. 30.00 15.00

CAPSICUM

245

CAPERS Botanical name: Capparis spinosa L. Botanical family: Capparidaceae Foreign names: Caprier épineux (Fr.), Kapernstande (Ger.), Taparera (Sp.), Cappero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6179 977050‑25‑1

Description: C. spinosa is a wild or cultivated, prickly, prostrate shrub, commonly growing in the rocky and mountain areas of southern Europe, northern Africa and around the Mediterranean basin. The plant has woody, cylindrical, branched, grayish roots, numerous sarmentose stems with alternate leaves and edible buds. Two forms of caper can be found: a spiny and a nonspiny variety. Capers thrive best in dry soil. The parts used are the root bark, fruits and buds. Capers have a sour, astringent flavor. The caper has a long history of use as a culinary spice. Derivatives: Decoction, tincture and fluid extract. All derivatives contain the glucoside capparirutin. Consumption: Annual: 196666.67 lb

Individual: 0.1666 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Contains the glucoside capparirutin. Aroma threshold values: n/a Taste threshold values: n/a

CAPSICUM* Botanical name: Capsicum minimum Mill., C. frutescens L., C. annuum L., and similar varieties of the species Botanical family: Solanaceae Other names: Cayenne pepper; Red pepper; paprika; Capsicum peppers Foreign names: Piment Caraibe or Poivron Rouge (Fr.), Cayenne Pfeffer (Ger.), Pipienta chiles (Sp.), Capsico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6180 97707‑72‑9

Description: Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent food additives. Commercially, the fruits of Capsicum annuum and its varieties are known under the names of Spanish pepper, poivrons and paprika. The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum. The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika. In the United States, this is simply paprika. It is recognized that approximately five species and their hybrids contribute to all sources of “peppers.” The fruits are the part used. Capsicum is mild to highly pungent. Capsicum was first described in the late 1400s by a physician who accompanied Columbus to the West Indies. Capsicum frutescens: C. frutescens is a small shrub similar to other capsicum species native to South America. It has a 2- to 3-year life span, reaches a height of 1 m, has greenish-yellow flowers clustered at the base of lanceolate leaves and has small oblong, intensely red pods 1 to 3 cm long. Capsicum annum: C. annuum is an annual, shrub-like herb smaller than C. frutescens, with a woody stem and single, white flowers located at the junction of the isolated leaves. The oblong pods (fruits) exhibit varying colors — yellow to red to black. The fruits of C. annuum have a taste less pungent than C. frutescens. Derivatives: Fluid extracts, tincture (10% in 90% ethanol, or 20% in 60% ethanol) and oleoresins (also plated onto inert carrier). Derivative names: Capsicum oleoresin, Paprika oleoresin, Red pepper oleoresin

*

Also see Paprika.

CAPSICUM EXTRACT

246 Consumption: Annual: 1,328,333.33 lb

Individual: 1.1257 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.340, 182.10, 582.10 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The best-known constituent accounting for the pungent flavor is decylene vanillylamide (also known as capsaicin), a very pungent phenolic chemical. Capsicum contains about 1.5% of an irritating oleoresin. The major component of the oil is capsaicin (0.02%). The pungency appears to be related to the presence of a 4-hydroxy-3-methoxyphenyl substituent. Aroma threshold values: n/a Taste threshold values: The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million in aqueous solutions.

CAPSICUM EXTRACT CAS No.: 84625‑29‑6 CoE No.: n/a Description: See Capsicum.

FL No.: n/a EINECS No.: 283‑403‑6

FEMA No.: JECFA No.:

2233 n/a

Consumption: Annual: 4833.33 lb

NAS No.:

2233

Individual: 0.0040 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.345, 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 145.169 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1175.00 250.00 795.00 270.00 80.00

Max. 1200.00 295.00 870.00 330.00 115.00

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 6.25 121.40 91.04 380.00 1134.00

Max. 6.25 197.80 167.30 450.00 1266.00

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

CAPSICUM OLEORESIN Other names: Capsicum oleoresin; Capsicin; Capsicum oleoresin (Capsicum spp.); Capsicum oleoresin, oil soluble; Chili oleoresin; Oleoresin capsicum Africanus; Resins, oleo-, capsicum CAS No.: CoE No.:

8023‑77‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2234 n/a

NAS No.:

2234

Description: Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatile with steam. Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annuum L. var. conoides Irish with subsequent removal of the solvent. It has a characteristic odor and an extremely strong bite. Consumption: Annual: 278333.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: n/a

Individual: 0.2358 mg/kg/day

CARAMEL

247

Trade association guidelines: FEMA PADI: 52.034 mg IOFI: Natural Specifications: (Burdock, 1997) Color value (max) Scoville heat units (min)

4,000

Solubility

Partly in alcohol

480,000

Physical–chemical characteristics: It is a clear-red, light-amber or a dark-red viscous liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats oils Frozen dairy

Usual 770.00 50.36 95.57 246.70 58.00 24.26

Max. 900.00 81.58 159.70 327.00 58.00 27.41

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

Usual 18.00 49.39 9.56 74.55 91.56 21.37

Max. 20.00 49.70 18.89 143.60 101.40 23.59

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

CARAMEL Synonyms: Burnt sugar; Burnt sugar coloring; Caramel, color; Caramel (color); Caramel liquid; Caramel powder CAS No.: CoE No.:

8028‑89‑5 n/a

FL No.: n/a EINECS No.: 232‑435‑9

FEMA No.: JECFA No.:

2235 n/a

NAS No.:

2235

Description: Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997). Consumption: Annual: 156,500,000.00 lb

Individual: 132.6271 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq., 182.1235, 582.1235; 27 CFR 4.21, 5 et seq., 19 et seq., 24.195 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: Caramel I - ADI: Not specified (1985); Caramel II – ADI: 0–160 mg/kg bw (2000); Caramel III – ADI: 0–200 mg/kg bw (1985); Caramel IV- ADI: 0–200 mg/kg bw (1985) Trade association guidelines: FEMA PADI: 5.837 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25 Specifications: (FCC, 1996) Ammoniacal nitrogen

Not more than 0.6% calculated on an equivalent color basis

Mercury

Appearance

Dark-brown-to-black liquid or solid

4-Methylimidazole

Arsenic (as As)

Not more than 1 mg/kg

Sulfur dioxide

Color intensity

Between 0.01 and 0.6 absorbance units

Total nitrogen

Heavy metals

Not more than 25 mg/kg

Total sulfur

Lead

Not more than 2 mg/kg

Not more than 0.1 mg/kg Not more than 0.025% calculated on an equivalent color basis Not more than 0.2% calculated on an equivalent color basis Not more than 3.3% calculated on an equivalent color basis Not more than 3.5% calculated on an equivalent color basis

CARAWAY

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

Usual 1.02 2.34 1.20 10.15 2.30 0.67 0.43 0.78 0.59 0.99 539.30 0.07

Max. 2.48 4.30 1.20 10.15 3.21 0.67 0.43 1.31 0.59 1.25 543.10 0.39

Food Category Instant coffee, tea Meat products Nonalcoholic beverages Nut products Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.05 2.11 1.53 0.05 0.59 1.23 4.11 20.86 0.55 2.40 0.55 2.53

Max. 0.19 2.40 1.67 0.08 0.69 2.37 4.11 47.77 2.54 2.77 1.61 2.69

Synthesis: Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARAWAY Botanical name: Carum carvi L. Botanical family: Umbelliferae; Apiaceae Other names: Karawya; Carum carvi Foreign names: Carvi (Fr.), Kümmel (Ger.), Caró (Sp.), Carvi (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2236 n/a

NAS No.: EAFUS No.:

2236 977001‑27‑6

Description: A biennial herbaceous plant very common in Europe, Asia, Africa and the United States, it has a tapering fleshy root, furrowed stem, finely cut feathery leaves, umbels of small flower heads in midsummer, and capsules containing two curved narrow seeds. The plant grows to about 60 cm and it blooms from May to July. The part used is the fruit, containing approximately 15% of fixed oils and 3 to 7% of essential oil. Caraway has a warm, biting flavor with a strong, fatty, harsh undernote. Derivatives: Infusion (3%), decoction (5%), alcoholic distillate in 75% alcohol and distillation waters. Also, a greenish-yellow liquid oleoresin is extracted from the seed. Consumption: Annual: 1,463,333.33 lb

Individual: 1.2401 mg/kg/day

Regulatory Status: CoE: Category 1 (no restriction on use). Use levels in ppm: Baked goods 8355; fats, oils 11; meat products 1442; processed vegetables 4000; condiments, relishes 435.6; soups 532; snack foods 139; alcoholic beverages 323.7; gravies 13.5 FDA: 21 CFR 133.127, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 732.556 mg IOFI: Natural Essential oil composition: In addition to carvone, the oil contains d-limonene, carveol, diacetyl furfural, methyl alcohol, acetic aldehyde and other substances. Caraway oil consists of 3.5 to 7% volatile and fatty oils; resin, sugar, tannin, mucilage.

CARAWAY, BLACK

249

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

Usual 164.90 4158.00 434.10 11.00 8.20

Max. 323.70 8355.00 435.60 11.00 13.50

Food Category Meat products Processed vegetables Snack foods Soups

Usual 671.10 1000.00 114.00 470.00

Max. 1442.00 4000.00 139.00 532.00

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

CARAWAY OIL Other names: Caraway, oil (Carum carvi L.); Carum carvi oil; Oil of caraway; Oils, caraway; Oils, Carum carvi CAS No.: CoE No.:

8000‑42‑8 112

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2238 n/a

NAS No.:

2238

Description: The oil is steam-distilled from the dried, crushed, ripe fruits. It is offered in markets in at least two grades: crude and double rectified. The crude oil has an initial note of nauseating, almost amine-like type; the rectified oil does not have this odor. Consumption: Annual: 2283.33 lb

Individual: 0.0019 mg/kg/day

Regulatory Status: CoE: Category 1 (no restriction on use). Use levels in ppm: Baked goods 225.4; cheese 0.12; frozen dairy 43.43; meat products 146; condiments, relishes 41.71; soft candy 87.9; gelatins, puddings 128.1; soups 0.6; nonalcoholic beverages 35.09; alcoholic beverages 142.4; hard candy 50; chewing gum 0.45 FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 43.892 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +70° and +80° Not less than 50% by volume of Assay ketones as carvone Heavy metals (as Pb) Passes tests

Refractive index

Between 1.484 and 1.488 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.900 and 0.910

Physical–chemical characteristics: A colorless to pale-yellow liquid; darkens and thickens with age. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Frozen dairy

Usual 114.80 181.60 0.05 0.31 36.03 34.95

Max. 142.40 225.40 0.12 0.45 41.71 43.43

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

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, herbal, carvone with a woody nuance.

CARAWAY, BLACK Botanical name: Nigella sativa L. Botanical family: Ranunculaceae Other names: Roman coriander; Cumin black; Black cumin; Black caraway

Usual 100.00 50.00 110.90 27.11 74.22 0.60

Max. 128.10 50.00 146.00 35.09 87.90 0.60

CARBOXYMETHYL CELLULOSE

250

CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2237 n/a

NAS No.: EAFUS No.:

2237 977017‑84‑7

Description: Black cumin is an annual that is occasionally cultivated for its seeds, which are used for seasoning food and sometimes mixed with bread. It has feathery foliage, gray-blue flowers and inflated pods of black seeds. The plant grows from central Europe to northern Africa and western Asia. Consumption: Annual: 666.67 lb

Individual: 0.00056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.587 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 33.00

Max. 35.00

Note: FEMA has two listings for Caraway Black: (1) Under Caraway black (Nigella sativa) (2237); and (2) Cumin black (Nigella

sativa) (2342) with different CAS numbers. Aroma threshold values: n/a Taste threshold values: n/a

CARBOXYMETHYL CELLULOSE Synonyms: Carmelose; Carbose; Carboxymethylated cellulose pulp; Carboxymethylcellulose; Carboxymethyl cellulose; Carboxymethyl cellulose ether; Carboximethylcellulosum; Cellofas; Cellulose carboxymethylate; Cellulose, carboxymethyl ether; cm-Cellulose; Celluloseglycolic acid; CMC; Colloresine; Glycocel TA; Glycolic acid cellulose ether; Thylose CAS No.: CoE No.:

9000‑11‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2239 n/a

NAS No.:

2239

Description: Cellulose is a natural substance normally present in most diets because it is the major structural carbohydrate of green plants. Cellulose is essentially a linear polymer of glucopyranose units connected by α-1,4-glucoside links. In nature, cellulose is present in plant cell walls as fibers. The molecular weight of the isolated cellulose is approximately 50,000 daltons. The principal sources of cellulose for food-related purposes are cotton linters and wood pulp. Chemical processing converts cellulose into forms or derivatives suitable for incorporation into food products or for use in food packaging materials. For food use, the optimum degree of substitution of a carboxymethyl-residue on each anhydroglucopyranose unit on cellulose is 0.95. By preliminary mild acid hydrolysis, the degree of polymerization (i.e., molecular size) of the cellulose may be reduced before carboxymethylation. Control of the degree of substitution and the degree of polymerization during processing results in production of a wide variety of derivatives that differ in such physical properties as gelling, temperature, viscosity and dispersibility in water. Sodium carboxymethyl cellulose is used as a thickening agent and stabilizer in foods. Because carboxymethyl cellulose is spontaneously converted to sodium salt in alkaline solution, it is probable that any distinction between carboxymethyl cellulose and sodium carboxymethyl cellulose in foodstuffs is artificial.* Consumption: Annual: 630000.00 lb

Individual: 0.5338 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluated (1960) Trade association guidelines: FEMA PADI: 51.687 mg

*

Adapted from the SCOGS (Select Committee on GRAS Substances) report on carboxymethyl cellulose, PB 274 667.

IOFI: n/a

CARDAMOM

251

Empirical Formula/MW: OH

OH

C8H16O8/240.21

OH

O

C H3 O

HO OH

OH

Specifications: (Burdock, 1997) Appearance

White granules

Solubility depends on degree of sodium substitution

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Confection, frosting Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 1.20 4.00 2.50 0.15 0.79 2.00 2.23

Max. 3.02 4.00 2.50 0.37 0.79 10.00 4.57

Food Category Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Sweet sauce

Usual 0.56 0.20 0.12 0.08 3600.00 0.72 700.00

Max. 1.27 0.35 0.22 0.08 3600.00 4.90 700.00

Synthesis: Sodium carboxymethyl cellulose is produced by treating wood pulp or cotton linters with alkali and monochloroacetic acid. It occurs as a white- or cream-colored powder or granules. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARDAMOM Botanical name: Elettaria cardamomum (L.) Maton Botanical family: Zingiberaceae Foreign name: Cardamome (Fr.), Kardamom (Ger.), Cardamomo (Sp.), Cardamomo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2240 n/a

NAS No.: EAFUS No.:

2240 977005‑95‑0

Description: This perennial bears violet-striped, white flowers and aromatic, green fruits on erect or trailing racemes. The small variety of cardamom (α-minor) cultivated in Malabar is the most valuable variety. This variety has been almost entirely replaced, in the last 50 years, by the larger variety, β-major. The plant grows more than 2 m tall and exhibits a long rhizome from which the fruitbearing stalks emerge. The fruits (husks) containing the seed are harvested prior to ripening, which is completed by exposing them to sunlight. The seeds are subsequently sorted into several commercial qualities based on color, size and origin (Malabar, Cylone, Mysore). Cardamom has a warm, spicy, aromatic odor that is somewhat pungent and faintly bitter at high concentrations. Derivatives: Essential oil, tincture (20% in 70% alcohol), fluid extract and oleoresin Consumption: Annual: 31166.67 lb

Individual: 0.026 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 54.685 mg IOFI: Natural Essential oil composition: The main constituents of the oil are limonene, cineol, d-α-terpineol and terpinyl acetate. Constituents of cardamom fruit Elettaria cardamomum, Mysore variety from Sri Lanka, include α-pinene, β-pinene, myrcene, phellandrene,

CARDAMOM OLEORESIN

252

limonene, 1–8-cineol, 8-terpinene, p-cymene, linolool (6.95%); linalyl acetate, β-terpineol, α-terpinyl acetate (51.15%), nerol, geraniol, nerolidole and other susbtances.* TNO (2000) reported† identification of 156 compounds in cardamom. Of these, 39 were hydrocarbon, 36 alcohols, 19 carbony aldehydes, 9 carbony ketones, 14 acids, 22 esters and the remaining were ethers, phenols, furans and oxides or epoxides of pyrans or coumarins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats oils Frozen dairy Fruit juice Gelatins, puddings

Usual 199.50 105.00 208.70 11.00 1.00 40.00 500.00

Max. 798.00 559.20 500.00 11.00 2.00 200.00 1000.00

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy

Usual 42.50 94.89 39.72 38.00 1500.00 1.00

Max. 5045.00 464.10 119.60 71.00 2500.00 3.00

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

CARDAMOM OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6366 977090‑82‑6

Description: The oleoresin is produced by extraction of seeds with ethylether, petroleum ether or other volatile solvent. The extract contains about 10% of the fixed oil, which is odorless. Oleoresin produces organoleptic virtues of the true spice even more closely than does the oil. Consumption: Annual: <1.00 lb

Individual: 0.00013 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The ether extract is an orange-brown or greenish-brown liquid. Aroma threshold values: n/a Taste threshold values: n/a

CARDAMOM SEED OIL Other names: Cardamom oil; Cardamom resinoid; Cardamom seed oil (Elletaria cardamomum (L.) Maton); Elettaria cardamomum oil; Oil of cardamom; Oils, cardamom CAS No.: CoE No.:

8000‑66‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2241 n/a

NAS No.:

2241

Description: The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks (hulls) and removed from the odorless hulls shortly before distillation because the essential oil is extremely volatile and can considerably reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and a pungent, strongly aromatic taste. Consumption: Annual: 5500.00 lb

* †

Badei. (1992). Egyptian J. Food Sci. 20, 441. TNO. (2000). Nutrition and Food Research, Zeist, The Netherlands.

Individual: 0.0046 mg/kg/day

3-CARENE

253

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for use as an excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 14.825 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +22° and +44° Heavy metals (as Pb) Passes test Refractive index Between 1.462 and 1.466 (20°C)

Solubility in alcohol Specific gravity

Passes test Between 0.917 and 0.947

Physical–chemical characteristics: It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol. Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 111.14 51.50 50.00 61.84 5.62 12.91

Max. 120.00 70.00 4500.00 70.00 10.00 15.00

Food Category

Usual 5.00 50.00 36.18 2.29 6.74

Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Max. 10.00 3500.00 55.00 4.04 8.03

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Woody, spicy, green and camphoraceous with an herbal nuance.

3-CARENE Synonyms: d-3-Carene; Car-3-ene; Isodiprene; 4,7,7-Trimethyl-3-norcarene; 3,7,7-Trimethylbicyclo[4.1.0]hept-3-ene; 3,7,7-Tri­­m­ ethylbicyclo[4.1.0]-3-heptene; 3,7,7-Trimethylbicyclo[4.1.0]heptene-3 CAS No.: CoE No.:

13466‑78‑9 10983

FL No.: 01.029 EINECS No.: 236‑719‑3

FEMA No.: JECFA No.:

3821 1342

NAS No.:

n/a

Description: 3-Carene has a sweet, pungent turpentine-like taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 7.91168 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C C H3

C10H16/136.24

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to light pale liquid 92% 169–174°C

Refractive index Solubility Specific gravity

1.468–1.478 (20°C) Insoluble in water 0.860–0.868 (25°C)

CARMINE

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

Usual 20.00 10.00 10.00 1.00 60.00 10.00 20.00 5.00 1.00 20.00 20.00 5.00 5.00 40.00 1.00 5.00

Max. 60.00 50.00 50.00 5.00 100.00 50.00 60.00 30.00 5.00 50.00 50.00 40.00 20.00 80.00 5.00 20.00

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

Usual 5.00 1.00 20.00 15.00 5.00 10.00 1.00 5.00 5.00 5.00 10.00 5.00 20.00 5.00 1.00 15.00

Max. 40.00 5.00 60.00 50.00 20.00 50.00 5.00 20.00 20.00 20.00 50.00 30.00 60.00 20.00 10.00 50.00

Synthesis: Extracted from the pine tree oil. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported present in basil oil, bell pepper, bilberry, black currant berry juice and buds, fennel oil, grapefruit juice, kumquat peel oil, lemon peel oil, lime peel oil (cold pressed and distilled), lovage seed, mandarin peel oil, orange juice, orange peel oil, orange (bitter) peel oil, tangerine peel oil and other natural products.

CARMINE Genus species: Coccus cacti L. (Dactylopius coccus Costa) Other names: Carminic acid; B. Rose liquid; Cosmetic micro blend carmine red B. C. 9275; Natural red 4 CAS No.: CoE No.:

1390‑65‑4 n/a

FL No.: n/a EINECS No.: 215‑724‑4

FEMA No.: JECFA No.:

2242 n/a

NAS No.: INS No.:

2242 120

Description: Carmine is the aluminum or calcium-aluminum lake, on an aluminum hydroxide substrate, obtained by an aqueous extraction of the dried female insects of Dactylopius coccus Costa, enclosing young larvae. The primary source of the raw material is from the Canary Islands and parts of South America. The coloring principle derived from carmine chiefly consists of carminic acid (C22H20O13). Derivatives: Carmine Lake Consumption: Annual: 43500.00 lb

Individual: 0.036 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq.; 27 CFR 4.91 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0 to 5 mg/kg bw (1982). Trade association guidelines: FEMA PADI: 0.784 mg IOFI: n/a Specifications: (FCC, 1996) Arsenic (as As) Ash Assay

Not more than 1 mg/kg Not more than 12% Not less than 42% carminic acid (C22H20O13)

Lead Loss on drying Microbial limits: Salmonella

Not more than 10 mg/kg Not more than 20% Negative in 25 g

Physical–chemical characteristics: Carmine occurs as bright red, friable pieces or as a dark red powder. It is soluble in alkali solutions, slightly soluble in hot water and practically insoluble in cold water and in dilute acids.

CAROB BEAN

255

Composition: The coloring principle is chiefly carminic acid. Empirical Formula/MW: HO

O OH

C22H20O13/492.39

OH

O

C H3

O

OH

OH OH HO

OH OH

O

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

Usual 10.00

Max. 30.00

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

CAROB BEAN Botanical name: Ceratonia siliqua L. Botanical family: Leguminosae Other names: St. John’s bread; Locust bean Foreign names: Caroube (Fr.), Johannishbrotbaum (Ger.), Algarrabo europeo (Sp.), Carruba (It.) Description: The tree (~10 m high) is a large evergreen native to the Middle East region and the southern part of the Mediterranean. It is extensively cultivated for the seeds and fruit in Cyprus, Greece, Syria, Spain and Italy. The carob tree (also referred to as the locust tree) can reach heights of 10 m and is well adapted to arid farming conditions. The carob tree is exceedingly tolerant of typical plant diseases in this region and, therefore, minimizes agriculture risk. The dried or partially desiccated pulp exhibits a characteristic sweet flavor. The fruit pod consists of a pulp component referred to as the “kibble” and a seed component referred to as the “kernel.” The kibble (~90% of the pod) is generally used as is (i.e., unprocessed) as a feed component for animal food production in semiarid regions. The kernels (~10% of the pod) are ground and the gum constituent, referred to as a galactomannan, is extracted by various methods. Extracts of the carob tree pod have also been historically cited as a local community medicinal elixir (for diarrhea) in the Mediterranean region. Derivatives: Tincture (20 to 25% in 55 to 77% alcohol), fluid and soft extracts Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq.; 150 et seq.; 182.20; 582.20; 184.1343 FDA (other): HOC (1992) JECFA: ADI: Not specified (1981) Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The kibble consists of high concentrations of fermentable sugars (glucose, fructose, sucrose and maltose), as well as protein, pectin, cellulose, hemicellulose and polyphenols. The technical value within the seed endosperm is chemically defined as a neutral galactomannan, a high molecular weight hydrocolloid polysaccharide (polymer). The galactomannan polymer is composed of a 1,4-linked β-D-mannopyranosyl (mannose, 73 to 86% of molecule) units with single-side chains of α-Dgalactopyranosyl (galactose, 14 to 27% of molecule) units irregularly attached to every fourth or fifth mannopyranosyl unit by 1,6-glycosidic linkages to the polymer. Aroma threshold values: n/a Taste threshold values: n/a

CAROB BEAN EXTRACT

256

CAROB BEAN EXTRACT Other names: Locust bean extract; St. John’s bread extract; Carob extract CAS No.: CoE No.:

84961‑45‑5 n/a

FL No.: n/a EINECS No.: 284‑634‑5

FEMA No.: JECFA No.:

2243 n/a

NAS No.:

2243

Description: Carob bean extract is a product derived from the seeds, but delivered in a tincture of alcohol or other fluids. The extract is used primarily for food flavoring and as a flavor modifier. For other details of description, see Carob Bean. Consumption: Annual: 186666.67 lb

Individual: 0.1581 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.023 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats oils Frozen dairy Fruit ices Fruit juice Gelatins, puddings Gravies

Usual 0.49 0.86 0.03 7.67 4.23 1.97 1.90 1.09 2.00 2.49 1.59 3.35

Max. 2.00 1.30 0.03 7.67 4.23 2.04 1.90 2.54 5.00 2.99 1.98 4.57

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Soft candy Soups Sweet sauce

Usual 0.02 2.00 1.00 1.84 0.74 1.41 0.05 0.01 0.34 0.25 3.19

Max. 0.04 5.00 2.50 1.84 1.83 2.00 0.05 0.01 0.35 0.40 4.55

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

CAROB BEAN GUM Other names: Carob bean extract; Carob flour; Carob gum; Carob seed gum; Ceratonia; Caratonia gum; Fructoline; Gum, carob bean locust’ Locust bean gum; Locust bean oil; Luctin; Lupogum; Saint John’s bread; St. John’s bread gum; Supercol CAS No.: CoE No.:

9000‑40‑2 n/a

FL No.: n/a EINECS No.: 232‑541‑5

FEMA No.: JECFA No.:

2648 n/a

NAS No.: INS No.:

2648 410

Description: Carob bean gum is a natural product obtained from the endosperm of milled seeds from the fruit pod of C. siliqua. Carob bean gum is obtained from the macerated endosperm of the seeds of the fruit pod of the carob tree. This endosperm, comprising 42 to 46% of the kernel, contains virtually all of the galactomannan present in the seed. Galactomannan is not found in the kibble. Carob bean gum is used as a food stabilizer and thickener, a flavor and/or flavor modifier, an emulsifier, a texturizer and a solvent/ carrier/encapsulating agent. Consumption: Annual: 1,800,000.00 lb

Individual: 1.525 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 150 et seq., 184.1343, 582.7343 FDA (other): HOC (1992) JECFA: ADI: Not specified (1981) Trade association guidelines: FEMA PADI: 185.076 mg IOFI: Natural

CARROT OIL

257

Specifications: (FCC, 19896) Acid-insoluble matter Arsenic (as As) Ash (total) Galactomannans Heavy metals (as Pb)

Not more than 4%

Lead

Not more than 5 mg/kg

Not more than 3 mg/kg Not more than 1.2% Not less than 75% Not more than 0.002%

Loss on drying Protein Starch

Not more than 14% Not more than 7% Passes test

Physical–chemical characteristics: It is a white to yellowish-white powder. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0, which may be converted to gel by the addition of small amounts of sodium borate. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 150.00 490.00 540.00

Max. 150.00 980.00 1200.00

Food Category Nonalcoholic beverages Sweet sauce

Usual 1100.00 4700.00

Max. 2900.00 6000.00

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

CARROT Botanical name: Daucus carota L. Botanical family: Umbelliferae; Apiaceae Foreign names: Carotte commun (Fr.), Moehren (Ger.), Zanahoria (Sp.), Carota (It.) Description: The carrot is a biennial, herbaceous plant very common in Europe and many countries. The plant exhibits a fusiform (spindle-shaped) root of orange-red color, erect stalk, alternate leaves, white and pink flowers, and greenish seeds. It flowers from June to September. The parts used are root and seeds. Carrot has a pleasant, aromatic odor and warm spicy but sweet, piquant flavor. Derivatives: Decoction (3%), infusion (5% prepared from the roots) and a tinture (20% in 60% alcohol) prepared from the seeds Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 155.200, 161.190 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The chemical composition of the edible carrot root is 86% water, 0.9% protein, 0.1% fat, 10.7% carbohydrate, 1.2% fiber, trace elements and vitamin A (2,000 to 4,300 I.U./100 g). The main constituents identified in carrot seed oil of French production are carotenol (14 to 18%) and other constituents normally present in this type of essence-terpenes, terpene alcohols and sesquiterpenes. Substances in carrot seed oil include α- and β-pinene (up to 13.3%), Carotol (up to 18 to 29%), daucol, limonene, β-elemene, cis-β-bergamoten, γ-decalactone, β-farnesyl, geraniol, geranyl acetate (up to 10.34%), caryophyllene, caryophyllene oxide, methyl eugenol, nerolidol, euginol and others. The content of oil varies from 0.05 to 7.15%.* Aroma threshold values: n/a Taste threshold values: n/a

CARROT OIL Other names: Carrot seed oil; Daucus oil; Oils, carrot CAS No.: CoE No.:

*

8015‑88‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2244 n/a

Leung. (1996). Encyclopedia of Common Natural Ingredients. (2nd ed.). John Wiley & Sons, New York.

NAS No.:

2244

CARVACROL

258

Description: The volatile oil is obtained by steam distillation from the crushed seeds of carrots. The color additive, carrot oil, is the liquid or the solid portion of the mixture. The mixture can be obtained by hexane extraction of edible carrots, with subsequent removal of hexane by vacuum distillation. The resultant mixtures of solid and liquid extractives consist chiefly of oils, fats, waxes and carotenoids naturally occurring in carrots. The essential oil is prepared from seeds, roots and green parts of the plant. Depending on the parts of the plants used, the yield varies. The oil has a characteristic fatty odor. Consumption: Annual: 450.00 lb

Individual: 0.00038 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.300, 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 4.065 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

5.0 Between –4° and –30° Passes test 1.483–1.493 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 9 and 58 Passes test Between 0.900 and 0.943

Physical–chemical characteristics: It is an amber liquid. Carrot seed oil is soluble in most fixed oils, and is soluble, with opalescence, in mineral oil. It is practically insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 12.42 10.37 3.00 17.03 5.76 3.51

Max. 14.55 19.98 3.00 22.42 8.01 6.26

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.08 20.42 2.15 7.07 0.10

Max. 0.08 29.30 4.37 13.24 1.00

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

CARVACROL Synonyms: Antioxine; o-Cresol, 5-isopropyl; p-Cymen-2-ol; p-Cymene, 2-hydroxy-; 2-p-Cymenol; EPA Pesticide Chemical Code 022104; 1-Hydroxy-2-methyl-5-isopropylbenzene; 2-Hydroxy-p-cymene; Isopropyl-o-cresol; 5-Isopropyl-o-cresol; 3-Isopropyl-6methylphenol; 5-Isoproply-2-methylphenol; Isothymol; Karvakrol; 2-Methyl-5-isopropylphenol; 2-Methyl-5-(1-methylphenol)phenol; Phenol, 3-isopropyl-6-methyl-; Phenol, 5-isopropyl-2-methyl-; Phenol, 2-methyl-5-(1-methyl-ethyl)-; o-Thymol CAS No.: CoE No.:

499‑75‑2 2055

FL No.: 04.031 EINECS No.: 207‑889‑6

FEMA No.: JECFA No.:

2245 710

NAS No.:

2245

Description: Carvacrol has a characteristic pungent, warm odor. The commercial product consists of a mixture of isomers differing because of the position of the isopropyl radical. The odor characteristics differ between the technical (lower grade) and pure (higher grade) commercial products. Consumption: Annual: 101.67 lb

Individual: 0.00008615 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 pp FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.755 mg

IOFI: Nature Identical

CARVACRYL ETHYL ETHER

259

Empirical Formula/MW:

C10H14O /150.22

Specifications: (FCC, 1996) Appearance

Colorless to yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

238°C

Specific gravity

1.521–1.526 (20°C) Soluble in alcohol (1 mL in 4 mL 60% alcohol gives clear solution) and ether; insoluble in water 0.974–0.980 (25°C)

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

Usual 0.10 11.35 8.42 10.30

Max. 1.00 15.75 8.42 18.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.58 5.99 23.73 15.17

Max. 22.49 9.05 28.54 21.43

Synthesis: From p-cymene by sulfonation and subsequent alkali fusion. Aroma threshold values: Detection at 2.29 ppm. Taste threshold values: Taste characteristics at 5.0 ppm: spicy, herbal phenolic, medicinal and woody. Natural occurrence: Reported found in cumin seed, thyme, oregano, calamus, lovage, myrtle and lemon balm.

CARVACRYL ETHYL ETHER Synonyms: Benzene, 2-ethoxy-1-methyl-4-(1-methylethyl)-; 2-Ethoxy-p-cymene; Ethyl carvacrol; Ethyl carvacryl ether; 2-Ethoxy1-methyl-4-(1-methylethyl)benzene; 5-Isopropyl-2-methylphenetole CAS No.: CoE No.:

4732‑13‑2 11840

FL No.: 04.038 EINECS No.: 225‑238‑4

FEMA No.: JECFA No.:

2246 1247

NAS No.:

2246

Description: Carvacryl ethyl ether has a warm spicy herbaceous aroma, similar to carrot. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.342 mg Empirical Formula/MW:

C12H18O/178.28

IOFI: Artificial

CARVEOL

260 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 235°C

Specific gravity

1.502–1.509 (20°C) Slightly soluble in water; miscible in oils; soluble in ethanol 0.935–0.942 (25°C)

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

Usual 3.70 6.25 5.00

Max. 6.33 8.83 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.22 5.10

Max. 6.27 7.58

Synthesis: By passing vapors of ethyl alcohol and carvacrol over a catalyst (ThO2) at 400 to 500°C. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CARVEOL Synonyms: p-Mentha-6,8-dien-2-ol; 1-Methyl-4-isopropenyl-6-cyclohexen-2-ol; Carveol; L-Carveol; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, p-Mentha-6,8-dien- 2-ol, l-; p-Mentha-6,8-dien-2-ol; p-Mentha-1(6),8-dien-2-ol; p-Mentha-1,8dien-6-ol; 1- Methyl-4-isopropenyl-6-cyclohexen-2-ol; 2-Methyl-5-(1-methylethenyl)-2-cyclohexen-1-ol CAS No.: 99‑48‑9 FL No.: 02.062 CoE No.: 2027 EINECS No.: 202‑757‑4 Description: Carveol has spearmint-like odor.

FEMA No.: JECFA No.:

2247 381

NAS No.:

Consumption: Annual: 2733.33 lb

2247

Individual: 0.002316 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 5.314 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (FCC, 1996) Angular rotation Appearance Assay (min) Boiling point

Between –117 and –130 Colorless to pale-yellow liquid 96% C10H16O [(Z) isomer 45% +/– 5%; (E) isomer 55% +/– 5%] 226–227°C (751 mmHg)

Refractive index Solubility

1.493–1.497 (20°C) 1 mL in 1 mL 95%
alcohol

Specific gravity

0.947–0.953 (18°C)

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

Usual 16.83 18.06 20.84

Max. 19.02 18.06 24.82

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.90 17.77 22.74

Max. 25.11 19.81 26.93

4-CARVOMENTHENOL

261

Synthesis: The various d-, l- and dl- (cis- and trans-, respectively) forms have been prepared synthetically and isolated by means of the dinitrobenzoates according to Amvers’ law. They are prepared by oxidation of limonene or, better, from carvone. Aroma threshold values: Detection: 4 ppm Taste threshold values: n/a Natural occurrence: In small amounts, sometimes esterified, it has been reported present in caraway seeds, spearmint, orange juice, mango and eucalyptus oil.

4-CARVOMENTHENOL Synonyms: 4-Carvomenthenol; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-; 4-Methyl-1-(1-methylethyl)-3-cyclo-hexen-1-ol; p-Menth-1-en-4-ol; 1-p-Menthen-4-ol; Terpene-4-ol; Terpinen-4-ol; 1-Terpinen-4-ol; Terpinene-4-ol; 4-Terpineol; Terpinenol-4; 4-Terpinenol CAS No.: CoE No.:

562‑74‑3 2229

FL No.: 02.072 EINECS No.: 209‑235‑5

FEMA No.: JECFA No.:

2248 439

NAS No.:

Consumption: Annual: 983.33 lb

2248

Individual: 0.0008333 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.091 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25 (dextro, levo, racemic)

Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless to pale-yellow liquid 92% C10H18O 88°C (6 mmHg)

Refractive index Solubility Specific gravity

1.476–1.480 (20°C) Soluble in alcohol 0.928–0.934 (25°C)

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

Usual 6.85 0.25 3.47 3.79

Max. 40.66 0.25 11.02 10.11

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 3.00 10.00 1.49 3.68

Max. 6.00 20.00 2.67 5.63

Synthesis: One of several terpinenol isomers, depending on the position of the double bond and that of the hydroxyl group, this terpene, whose structure has been defined by Wallach, can be isolated by fractional distillation. It exists in nature as the dextro, levo and racemic isomer; the synthetic product is always optically inactive. The 1-terpineneol or 1-meththyl-4-isopropyl-3-cyclohexen-1-ol has been prepared by Wallach (Burdock, 1997). Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, citrus green with a tropical fruity character. Natural occurrence: 4-Carvomenthenol (dextro) has been reported present in the oil of Cupressus macrocarpa lavender, Spanish origanum, Ledum palustre, Eucalyptus australiana var. A., Thuja occidentalis, etc. The l-form is present in the oil of Eucalyptus dives and in some other essences such as Xanthoxylum rhetsa, together with the racemic form. The racemic form is found in camphor oil. Reported found in fresh apple, apricots, orange juice, peel oils of orange, lemon, grapefruit, tangerines, anise, cinnamon, ginger and nutmeg.

CARVONE

262

CARVONE Synonyms: Carvone; l-Carvone; l-(–)-Carvone; l-Carvone; l(–)-Carvone; (R)-Carvone; (–)-Carvone; 2-Cyclohexen-1-one, 2-methyl5-(1-methylethenyl)-, (R)-; l-p-Mentha-1(6),8-dien-2-one; p-Mentha-6,8-dien-2-one, (–)-; p-Mentha-6,8-dien-2-one, (R)-(–)-; l-6,8(9) -p-Menthadien-2-one; l-1-Methyl-4-isopropenyl-6-cyclohexen-2-one; (R)-2-Methyl-5-(1-methylethenyl)-2-cyclo-hexen-1-one

CAS No.:

2244‑16‑8 (d) 6485‑40‑1 (l) 99‑49‑0

FL No.:

07.146 (d) 07.147 (l) 07.012

FEMA No.:

CoE No.:

146

EINECS No.: 202‑759‑5

JECFA No.:

2249 380.1 (d) 380.2 (l)

NAS No.:

2249

Description: Caravone occurs in different forms. l-Carvone exhibits odor of spearmint, while d-carvone exhibits odor reminiscent of caraway. Consumption: Annual: 191666.67 lb

Individual: 0.1624

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 1 mg/kg bw (d-Carvone); ADI: Not allocated (l-Carvone) (1990). No safety concern when used at current levels of intake as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 27.820 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H14O/150.22 (l-Carvone and d-Carvone)

Specifications: (FCC, 1996) Angular rotation

d-Carvone between +50° and +60°; l-carvone between
–57.0 and -62.0°C

Refractive index

Appearance

d-Carvone: colorless to light yellow liquid; l-carvone: colorless to pale, straw-colored liquid

Solubility

Assay Boiling point

d-Carvone 95% C10H14O; l-carvone 97% C10H14O d-Carvone: 230°C; l-carvone: 231°C

Specific gravity

d-Carvone: 1.496–1.499 (20°C); l-carvone: 1.495–1.499 (20°C) d-Carvone: Soluble in propylene glycol and most fixed oils, miscible in alcohol (1 mL in 5 mL 60% alcohol), insoluble in glycerin; l-carvone: Soluble in propylene glycol and most fixed oils, miscible in alcohol (1 mL in 2 mL 70% alcohol), insoluble in glycerin d-Carvone: 0.955–0.960; l-carvone: 0.956–0.960 (25°C)

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

Usual 125.90 93.67 0.00 92.16 50.00 150.10

Max. 144.60 115.40 0.20 349.50 60.00 197.40

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

Usual 87.00 155.80 0.10 34.38 193.80

Max. 90.00 369.40 0.10 41.00 225.60

Synthesis: Carvone occurs in the dextro, levo and racemic form; l-carvone can be isolated from the essential oil of spearmint or is commercially synthesized from d-limonene; d-carvone is usually prepared by fractional distillation of oil of caraway, also from dillseed and dillweed oils, but this type differs in odor and flavors. Aroma threshold values: Detection: d-Carvone: 6.7 to 820 ppb; l-carvone: 2.7 to 600 ppb

CARVONE-5,6-OXIDE

263

Taste threshold values: n/a Natural occurrence: The optically active and inactive forms have been reported among the constituents of about 70 essential oils. The dextro form is present in carvi, Antheum graveolens, Antheum sowa, Lippia carviodora, Mentha arvensis, etc. The levo form is present in Metha vifidis var. crispa, Mentha longifolia from South Africa, Eucalyptus globules and several mint species. The racemic form is present in ginger grass, Litsea gutalemaleusis, lavender and Artemisia ferganensis. Reported found in citrus oil and juice (lemon, lime, orange), celery seed, anise, clove, coriander seed, calamus, caraway herb and dill seed.

CARVONE-5,6-OXIDE Synonyms: 7-Oxabicyclo[4.1.0]heptan-2-one, 1-methyl-4-(1-methylethenyl)-(1S,4R,6S)-; 1,6-Epoxy-p-menth-8-en-2-one; 1-Methyl4-(1-methylethenyl)-7-oxabicyclo(4.1.0)heptan-2-one, (1S-(1α,4β,6α))-; p-Menth-8-en-2-one, 1,6-epoxy-, (1S,4R6S)-; cis-Carvone oxide; trans-Carvone-5,6-oxide; trans-Carvone oxide; 5,6-Epoxy-p-menth-8-en-2-one CAS No.: CoE No.: a b

18383‑49‑8 33204‑74‑9a 10501

FL No.: 16.042 EINECS No.: 251‑405‑6b

FEMA No.: JECFA No.:

4084 1572

NAS No.:

n/a

CAS No. changed. Mixture of isomers, EFFA. EINECS No. for CAS No. 33204‑74‑9.

Description: Colorless liquid, sweet spicy aroma. Consumption: Odor and/or flavor used in clean, herbal, mint and spice. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: O H3C

O

C10H14O2/166.22

C H3

C H2

Specifications: (JECFA, 2008) Acid value (max) 1.0 Assay (min) 95% Boiling point 105°C (5 mmHg) Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg Products Fats, oils Synthesis: n/a

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Refractive index Solubility Specific gravity Max. 15.00 10.00 10.00 25.00 10.00 10.00

1.481–1.487 (20°C) Insoluble in water; soluble in ethanol 1.027–1.033 (25°C)

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Aroma threshold values: Medium strength odor, minty type Taste threshold values: n/a Natural occurrence: Reported found in Valerian root oil CO2 extract, China (0.14%).

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

CARVYL ACETATE

264

CARVYL ACETATE Synonyms: Carvyl acetate; l-Carvyl acetate; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methyl-ethenyl)-, acetate; p-Mentha-6,8-dien2-ol,acetate; p-Mentha-1(6),8-dien-2-yl acetate; 1-p-Mentha-6(8,9)-dien-2-yl acetate CAS No.: CoE No.:

97‑42‑7 1205‑42‑1 2063

FL No.: 09.215 EINECS No.: 202‑580‑2

FEMA No.: JECFA No.:

2250 382

NAS No.:

2250

Description: Carvyl acetate has a characteristic odor reminiscent of spearmint. Consumption: Annual: 683.33 lb

Individual: 0.0005790 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.584 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H18O2/194.27

Specifications: (FCC, 1996) Angular rotation Appearance Assay (min) Boiling point

Between –90° and –120° Colorless to pale-yellow liquid 98% C12H18O2 77–79°C (0.1 mmHg)

Refractive index Solubility Specific gravity

1.473–1.479 (20°C) Soluble in alcohol 0.964–0.970 (25°C)

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

Usual 4.00 36.75 3.19 41.03

Max. 11.00 51.11 3.19 61.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.97 15.03 35.65

Max. 38.24 18.90 42.52

Synthesis: By boiling carveol with acetic anhydride and sodium acetate. Aroma threshold values: Detection at 1.0%: minty, carvonelike, slightly terpy, spearmint, cooling, green herbal, spicy metallic Taste threshold values: Taste characteristics at 5 ppm: musty, green spearmint, spicy, minty, tropical nuances of guava, fruity pear notes. Natural occurrence: Reported found in buchu, caraway, celery, grapefruit, native and Scotch spearmint,strawberry.

l-CARVYL PROPIONATE Synonyms: Carvyl propionate; l-Carvyl propionate; 2-Cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, propanoate; p-Mentha6,8-dien-2-ol, propionate; p-Metha-1(6),8- dien-2-yl propionate; l-p-Mentha-6,8(9)-dien-2-yl propionate CAS No.: CoE No.:

97‑45‑0 424

FL No.: 09.143 EINECS No.: 202‑583‑9

FEMA No.: JECFA No.:

2251 383

NAS No.:

2251

Description: Carvyl propionate has a sweet, warm, mint and fruity odor and a sweet, fruity, mint taste. Consumption: Annual: 0.83 lb

Individual: 0.0000007 mg/kg/day

β-CARYOPHYLLENE

265

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 levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 6.905 mg

1IOFI: Artificial

Empirical Formula/MW:

C13H20O2/208.30

Specifications: (JECFA, 1998) Appearance

Colorless, slightly oily liquid

Solubility

Boiling point Refractive index

239°C 1.469–1.479 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.942–0.962 (25°C)

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

Usual 39.63 7.21 25.00

Max. 50.84 9.09 28.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.32 37.89

Max. 7.11 47.37

Synthesis: By esterification of l-carveol with propionic anhydride; also from α-terpinyl propionate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

β-CARYOPHYLLENE Synonyms: Bicyclo(7.2.0)undec-4-ene,4,11,11- trimethyl-8-methylene-, (E)-(1R,9S)-(–)-; Bicyclo(7.2.0)undec-4-ene, 4,11,11-trimethyl-8-methylene-,(1R-(1alpha,4E,9beta))-; Bicyclo(7.2.0)undec-4-ene,4,11,11-tri-methyl-8-methylene-,(1R-(1R*,4E,9S*))-; Bicy­ clo(7.2.0)undec-4-ene,  8-methylne-4,11,11-trimethyl-,(E)-(1r,9s)-(–)-; β-Caryophyllen; Caryophyllene; Caryophyllene, alpha+ beta mixed; Caryophyllene; beta-Caryophyllene; β-Caryophyllene,(–); L-Caryophyllene; (–)-Caryophyllene; trans-Caryophyllene; 8-Methylene-4,11,11-(trimethyl)bicyclo(7.2.0) undec-4-ene CAS No.: CoE No.:

87‑44‑5 2118

FL No.: 01.007 EINECS No.: 201‑746‑1

FEMA No.: JECFA No.:

2252 1324

NAS No.:

2252

Description: β-Caryophyllene has a woody-spicy, dry, clove-like aroma. Consumption: Annual: 10633.33 lb

Individual: 0.009011 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 10.236 mg

IOFI: Nature Identical

CARYOPHYLLENE ALCOHOL

266 Empirical Formula/MW:

C15H24/204.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to slightly yellow oily liquid

Solubility

Assay (min) Boiling point

80% 256°C

Specific gravity

1.498–1.504 (20°C) Insoluble in water; soluble in oils, ether and ethanol 0.899–0.908 (25°C)

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

Usual 2.63 31.10 293.30 49.00 20.94

Max. 6.89 42.53 721.90 70.82 26.56

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 69.25 10.00 23.45 38.27

Max. 76.59 15.00 30.06 52.33

Synthesis: Isolated from oil of clove stems and separated from eugenol by treating the oil with 7% sodium carbonate solution, extracting with ether, repeating the carbonate treatment on the concentrated extracts, and finally steam distilling. Aroma threshold values: Detection at 64 to 90 ppb Taste threshold values: Taste characteristics at 50 ppm: spicy, pepper-like, woody, camphoraceous with a citrus background. Natural occurrence: Three isomers (α-, β-, and γ-caryophyllene) are found in nature. The β-isomer is the most frequently encountered and most abundant. This sesquiterpene hydrocarbon occurs naturally in approximately 60 essential oils, mainly in that of cloves, from which it was originally isolated. The chemical structure has been thoroughly studied; other studies have been conducted on the isolation and the dipolar moment, as well as on its oxide. Reported found in lime peel oil, lemon, grapefruit, guava fruit, raspberry, black currant, carrot, celery seed, cinnamon bark, anise, nutmeg, cumin seed, ginger, pepper, peppermint oil, mace, laurel and caraway herb.

CARYOPHYLLENE ALCOHOL Synonyms: Decahydro-2,2,4,8-tetramethyl-, 4,8-Methanoazulen-9-ol; Tricyclo(6.3.1.0(sup 2,5))dodecan-1-ol, 4,4,8-trimethyl-, (1R-(1-alpha,2-alpha,5-beta,8beta))-; Tricyclo(6.3.1.0(sup 2,5))dodecan-1-ol, 4,4,8-trimethyl-, stereoisomer (8CI) CAS No.: CoE No.:

56747‑96‑7 n/a

FL No.: EINECS No.

16.064 260‑364‑3

FEMA No.: JECFA No.:

4410 n/a

NAS No.:

7623

Description: Colorless clear liquid; spicy, moss, earthy aroma. Consumption: Odor and/or flavor used in balsam, clove, fir, herbal, mimosa wattle, oriental, spice, and spruce. Annual: <1.00 lb Individual: 0.00000289 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.178 mg

IOFI: Nature Identical

CARYOPHYLLENE ALCOHOL ACETATE

267

Empirical Formula/MW: OH

C14H24O/208.34 C H3

C H3 C H3

Specifications: Assay (min) Boiling point

94% 282–283°C

Refractive index Solubility

1.513 ± 0.02 Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 0.30 1.00 0.20 3.00 0.30

Max. 5.00 10.00 3.00 20.00 3.00

Food Category Fruit ices Gelatins/puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.20 0.20 1.00 0.10 1.00

Max. 3.00 3.00 5.00 1.00 5.00

Synthesis: Both isomers are obtained from caryophyllene. Ether solution of caryophyllene is treated with an ether solution of sulfuric acid monohydrate under cooling to prevent the temperature from rising above 10°C; after alkalinization of the solution, the β-caryophyllene alcohol is distilled off. From the residue where it is present as an ester, the α-caryophyllene alcohol is distilled after the ether solution has been made acid once again. Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Reported found in pepper oil black India (0.10%), lime oil distilled Mexico (0.07%), and lime oil distilled Peru (0.06%).

CARYOPHYLLENE ALCOHOL ACETATE Synonyms: Bicyclo(7.2.0)undec-3-en-5-ol, 4,11,11-trimethyl-8-methylene-, 5-acetate, (1R,3E,5R,9S)-; Caryophyllene acetates; Caryophyllene alcohol acetate CAS No.: CoE No.:

32214‑91‑8 n/a

FL No.: 09.338 EINECS No.: 250‑960‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7624

Description: Caryophyllene alcohol acetate has a mild fruity and woody odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

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

C17H26O2/262.39

IOFI: n/a

β-CARYOPHYLLENE OXIDE

268 Specifications: (Burdock, 1997) Appearance

Crystalline solid

Refractive index

Boiling point

149–152°C (10 mmHg)

Solubility

Melting point

40°C

Specific gravity

1.4919 (17°C) Rather soluble in alcohol and pet. ether; insoluble in water 1.003 (17°C)

Reported uses (ppm): n/a Synthesis: The β-caryophyllene alcohol acetate is prepared from chlordihydrocaryophyllene by boiling with acetic acid and sodium acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

β-CARYOPHYLLENE OXIDE Synonyms: 5-Oxatricyclo[8.2.0.04,6]dodecane,4,12,12-tri-methyl-9-methylene-, (1R,4R,6R,10S)-; Caryophyllene epoxide; Caryophylene oxide; Caryophyllene oxide; Epoxycaryophyllene; (-)-β-Caryophyllene epoxide; (-)-Epoxydihydrocaryophyllene; 4,11,11-Trimethyl-8-methylene-5-oxatricyclo(8.2.0.0(4,6))dodecane; 4,12,12-Trimethyl-9-methylene-5-oxatricyclo(8.2.0.04,6) dodecane, (1R,4R,6R,10S)-; 4,5-Epoxy-4,12,12-trimethyl-8-methylene-bicyclo[8.2.0]dodecane CAS No.: CoE No.:

1139‑30‑6 10500

FL No.: 16.043 EINECS No.: 214‑519‑7

FEMA No.: JECFA No.:

4085 1575

NAS No.:

n/a

Description: Colorless solid; sweet fruity aroma. Consumption: Odor and/or flavor used in agate, bayberry, coriander, coronilla, ginger, etc. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: C H2

C15H24O/220.35 C H3

O C H3

H3C

Specifications: (JECFA, 2008) Assay (min) Melting point Optical rotation

95% 61°C –65.00 to –75.00 (20°C)

Refractive index Solubility

1.507 ± 0.03 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg Products Fats, oils

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 10.00 10.00 25.00 10.00 10.00

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

CASCARA BITTERLESS EXTRACT

269

Synthesis: n/a Aroma threshold values: Medium strength odor, woody type. Taste threshold values: n/a Natural occurrence: Reported found in Nepeta betonicifolia C.A. Meyer oil Turkey (39.20%), geranium rose-scented oil (Pelargonium spp.) Cuba (14.70%), melissa oil (9.99%), guava leaf oil Cuba (8.20%), etc.

CASCARA SAGRADA Botanical name: Rhamnus purshiana DC. Botanical family: Rhamnaceae Other names: California buckthorn; Cascara buckthorn; Chittembark; Sacred bark Foreign names: Cascara segrada (Fr.), Amerikanischer Faulbaum (Ger.), Cascara segrade (Sp.), Cascara segrada (It.) Description: Cascara sagrada is the dried bark collected from the small- to medium-sized wild deciduous trees. The plant has loosely pinnate-veined leaves and greenish dioecious flowers in axillary clusters. The commercial bark is flattened or transversely curved, longitudinally ridged with a brownish to red-brown color. It has gray or white lichen patches and occasional moss attachments. The plant grows along the Pacific coast of the United States (Washington, California, Oregon) and also in Idaho, Arizona, Colorado and other states. It is also cultivated in Kenya. The part used is the bark from the branches and trunk. Cascara sagrada has a bitter, tonic flavor. Derivatives: Fluid extract; tincture (20% in 70% ethanol), soft aqueous extract, soft hydroalcoholic extract, dried extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545, 328.10); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Main constituents (an active laxative principle) include at least 6 to 9% anthracene derivatives which exist as normal O-glycosides and C-glycosides. The four primary glycosides or cascarosides A, B, C and D contain both O- and C-glycosidic linkages. Aroma threshold values: n/a Taste threshold values: n/a

CASCARA BITTERLESS EXTRACT Other names: Cascara, bitterless, extract (Rhamnus purshiana DC.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2253 n/a

NAS No.: EAFUS No.:

2253 977090‑83‑7

Description: See Cascara Sagrada. Consumption: Annual: 700.00 lb

Individual: 0.00059 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): Approved for OTC use (21 CFR 310.545, 328.10); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 8.720 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 25.55 33.40

Max. 30.75 53.00

Food Category Nonalcoholic beverages Soft candy

Usual 38.57 60.00

Max. 63.50 75.00

CASCARILLA

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

CASCARILLA Botanical name: Croton eluteria Benn. Botanical family: Euphorbiaceae Foreign names: Cascarille (Fr.), Kaskarillbaum (Ger.), Cascarilla (Sp.), Cascarilla (It.) Description: Croton is a small tree or shrub that may reach 5 m in height, originally from the Bahamas and West Indies, as well as from Peru, Paraguay and Haiti. It has alternate leaves, dark green leaves, inconspicuous flower racemes and a brown seed capsule with three hard, black seeds. The part used is the bark of the thin branches. Cascarilla has a bitter, tonic flavor with a spicy odor mixture of clove, cardamom, eucalyptus and nutmeg. Derivatives: Fluid extract; tincture (20% in 70% ethanol) and fluid extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents of the oil are l-limonene, p-cymene, d-penene, eugenol and cascarillic acid. The bark contains cascarillin and vanillin. Aroma threshold values: n/a Taste threshold values: n/a

CASCARILLA BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2254 n/a

NAS No.: EAFUS No.:

2254 977083‑53‑6

Description: See Cascarilla. Consumption: Annual: <1.00 lb

Individual: 0.000021 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: 36.143 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 50.00

Max. 100.00

Food Category Nonalcoholic beverages

Usual 331.90

Max. 775.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: herbal, spicy, balsamic with woody and terpy nuances.

CASCARILLA BARK OIL Other names: Cascarilla absolute colorless; Cascarilla bark, oil (Croton spp.); Cascarilla oleoresin; Cascarilla oil; Oils, cascarilla CAS No.: CoE No.:

8007‑06‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2255 n/a

NAS No.:

2255

CASSIE

271

Description: The essential oil is obtained by steam distillation of the bark, with yields of 2%. Consumption: Annual: 5.00 lb

Individual: 0.0000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.101 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid value Angular rotation Ester value after acetylation Heavy metals (as Pb)

Between 3 and 10 Between –1° and +8°

Refractive index Saponification value

Between 1.488 and 1.494 (20°C) Between 8 and 20

Between 62 and 88

Solubility in alcohol

Passes test

Passes test

Specific gravity

Between 0.892 and 0.914

Physical–chemical characteristics: Yellow-green or amber liquid. It is soluble in most fixed oils and in mineral oil, but it is practically insoluble in glycerin and propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 12.83 8.06 67.26 6.84

Max. 15.87 9.32 72.12 8.84

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.04 6.31 26.67

Max. 0.04 7.51 29.67

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: herbal spicy, balsamic with woody and terpy nuances.

CASSIE Botanical name: Acacia farnesiana (L.) Willd. Botanical family: Fabaceae Foreign names: Cassie (Fr.), Cassie (Ger.), Acacia (Sp.), Gaggia (It.) Description: Cassie is a small tree or shrub native to the West Indies. It grows wild or cultivated in Mediterranean countries with a warm climate (Lebanon, Morocco) and in tropical areas. The plant is very delicate and sensitive to cold weather commonly grafted onto A. cavenia Hook & Arn., a more resistant variety. The yellow flowers arranged in terminal umbellate clusters are similar to mimosa (A. dealbata). The flowers are the part used. Cassie has a warm, floral, intense odor with a balsamic undernote. Derivatives: Concrete, absolute Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include aldehydes (benzyl, anisic, decylic, cuminic), benzyl alcohol and probably geraniol, farnesol and linalool. Aroma threshold values: n/a Taste threshold values: n/a

CASSIE ABSOLUTE

272

CASSIE ABSOLUTE Other names: Acacia farnesiana Absolute CAS No.: CoE No.:

8023‑82‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2260 n/a

NAS No.: EAFUS No.:

2260 977017‑58‑5

Description: Cassie flowers are extracted with petroleum ether to yield Cassie concrete, which is a solid waxy mass. The concrete is further processed to cassie absolute by alcohol extraction. The odor of absolute is extremely warm, powdery-spicy, and at the same time herbaceous and floral with a deep and tenacious cinnamic–balsamic undertone. Also see Cassie. Consumption: Annual: 55.00 lb

Individual: 0.000046 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.223 mg IOFI: Natural Physical–chemical characteristics: Cassie absolute is a dark-yellow or pale-brown liquid, clear at room temperature but separating waxy flakes at reduced temperatures. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 3.25 12.28 0.35 5.67

Max. 4.09 14.34 0.47 7.27

Food Category Gelatins, puddinges Hard candy Nonalcoholic beverages Soft candy

Usual 2.85 0.06 1.73 8.55

Max. 4.27 0.08 2.33 10.01

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

CASTOR Botanical name: Ricinus communis L. and R. sanguineus Botanical family: Euphorbiaceae Other names: Palma Christi; Tangantangan tree oil; African coffee tree; Mexico weed, wonder tree; Bofareira Description: Castor tree is a common annual ornamental whose native habitat is in the West Indies. The tree grows up to 5 m high. The leaves are large, alternate, peltate, palmately 5- to 12-lobed; the petiolate has conspicuous glands. The seeds are ovoid with a large caruncle; the endosperm is fleshy and oily. The plant thrives in rich, well-drained, sandy or clay loam; it is grown in India and the United States. Castor beans have been cultivated from the earliest times for the oil of the seeds, the only part used. Commercially, the oils and cakes are obtained by cold expression or are steam treated to denature the toxin. Derivatives: Extractives and their physically modified derivatives Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The oil is a mixture of triglycerides of which 75 to 90% is ricinoleic acid.* This mixture is hydrolyzed to release ricinoleic acid, which exerts a cathartic effect. The cake remaining after the extraction of the oil is the castor pomace. The phytotoxins ricin and ricinine are found in the seed cake and oil. Ricin is a glycoproptein containing neutral A chain and acidic B chain connected by disulfur bonds.

*

Leung, A.Y. (1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley & Sons, New York.

CASTOREUM

273

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

CASTOR OIL Other names: Aromatic castor oil; Castor oil USP; Cosmetol; Cosmetol X; Crystal crown; Crystal O; EPA Pesticide Chemical Code 031608; Neoloid; Ricinus oil; Ricirus oil; Oil of palma Christi; Vegetable oil CAS No.: CoE No.:

8001‑79‑4 n/a

FL No.: n/a EINECS No.: 232‑293‑8

FEMA No.: JECFA No.:

2263 n/a

NAS No.:

2263

Description: Castor oil is obtained by cold expression of kernels, which contain 45 to 50% oil. It has a faint, mild odor and a bland characteristic taste. Consumption: Annual: 48333.33 lb

Individual: 0.040 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73.1; 172.510; 172.876; 178 et seq.; 181.26 FDA (other): Approved for animal drugs (21 CFR 524.2620); excipient (CDER, 1996) JECFA: ADI: 0 to 0.7 mg/kg bw (1979) Trade association guidelines: FEMA PADI: 20.633 mg IOFI: Natural Specifications: (FCC, 1996) Free fatty acids Passes test Heavy metals (as Pb) Not more than 10 mg/kg Hydroxyl value Between 160 and 168

Iodine value Saponification value Specific gravity

Between 83 and 88 Between 176 and 185 Between 0.952 and 0.966

Physical–chemical characteristics: The oil is a pale-yellowish or almost colorless, transparent viscid liquid. It is soluble in alcohol, and is miscible with absolute alcohol, glacial acetic acid, chloroform and ether. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Meat products

Usual 146.90 10.00 0.10

Max. 215.50 550.00 0.10

Food Category Nonalcoholic beverages Soft candy

Usual 1.50 10.08

Max. 140.00 440.50

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

CASTOREUM Genus and species: Castor fiber L. and C. canadensis Kuhl. Animal family: Castoridae Foreign names: Castoreum (Fr.), Bibergeil (Ger.), Castoreo (Sp.), Castoreo (It.) Description: Castoreum is a secretion from the male or the female beaver. The name designates the dried follicles and the glandular secretion. The animals are widely encountered in Alaska, Canada and Siberia. Castoreum is removed from the animal during the skinning period and is dried in the sun or sometimes over burning wood. The fresh pouch contains a yellowish, butter-like mass with a fetid, sharp, aromatic odor. The dried product is dark-brown, hard and resinous. Canadian pouches are wrinkled, pear-shaped, almost flat, from 6 to 15 cm long and 4 to 8 cm wide. Siberian pouches are ovoid and smooth, slightly larger in size, but valued less commercially. The part used is scent gland secretion from castor sacs (dried and ground). Castoreum has a warm, animal-sweet odor, becoming more pleasant on dilution. Sometimes a birch, tar-like, musky odor is also perceptible. Derivatives: Dried secretion, tincture, resinoid, absolute. The resinoid is prepared by extraction of the dried, ground pouches using petroleum ether. The absolute is prepared by the alcoholic extraction of the resinoid. Consumption: Annual: 43.33 lb

Individual: 0.000036 mg/kg/day

CASTOREUM EXTRACT

274

Regulatory Status: CoE: Category 5 (additional toxicological and/or chemical information is required). Average maximum use is usually below 94 ppm. Use levels in ppm: Beverages 1 to 90; food 1 to 40. FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: Castoreum when fresh is yellow and of the consistency of syrup; when dry it is dark red or brown and of the consistency of hard wax. Essential oil composition: A resinous and crystalline material (1 to 2%) has been identified in castoreum, together with a butter-like portion containing albumins, fats, urates, salts and probably cholesterols. Castoreum contains castorin (0.33 to 2.5%), volatile oil (1 to 2%), benzoic acid, salicylic acid, cinnamic acid, phenols, chavicol, betuligenol, ketone, ionone derivative, castoramines, quinolizine alkaloids (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

CASTOREUM EXTRACT Other names: Castorem oil; Castoreum absolute; Castoreum oil; Castoreum resinoid; Castoreum tincture; Hyperabsolute castoreum; Oils castoreum CAS No.: CoE No.:

8023‑83‑4 3002 (554)

FL No.: n/a EINECS No.: 232‑427‑5

FEMA No.: JECFA No.:

2261 n/a

NAS No.:

2261

Description: Prepared by direct extraction with hot alcohol. It is not a true absolute and it is not clearly soluble in cold alcohol. The yield by hot alcohol extraction is about 75 to 80% of a dark-brown, soft, unctuous mass. Extract is used as flavor components (particularly in vanilla flavorings) in most food and beverages. For other details of description, also see Castoreum. Consumption: Annual: 96.67 lb

Individual: 0.000081 mg/kg/day

Regulatory Status: CoE: Category 5. Use levels in ppm: Baked goods 68.47; frozen dairy 26.26; meat products 2; soft candy 44.10; gelatins, puddings 47.34; nonalcoholic beverages 29.77; alcoholic beverages 93.69; gravies 0.60; hard candy 24.17; chewing gum 42.09. FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.479 mg IOFI: Natural Specifications: (FEMA, 1994) Flash point

>200°C

Vapor pressure

~0.3 mmHg

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

Usual 79.59 62.28 18.60 24.39 43.58

Max. 93.69 68.47 42.09 26.26 47.34

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.30 24.17 1.00 24.21 37.38

Max. 0.60 24.17 2.00 29.77 44.10

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

CASTOREUM LIQUID CAS No.: CoE No.:

n/a 3002 (554)

Description: See Castoreum.

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2262 n/a

NAS No.: EAFUS No.:

2262 977016‑89‑9

CATECHU BLACK (POWDER)

275

Consumption: Annual: 151.67 lb

Individual: 0.00012 mg/kg/day

Regulatory Status: CoE: Category 5. Use levels in ppm: Baked goods 4.87; frozen dairy 1.46; soft candy 2.92; gelatins, puddings 1.25; nonalcoholic beverages 1.27; hard candy 9.09; chewing gum 0.01 FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.854 IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 4.87 0.01 0.70 0.96

Max. 4.87 0.01 1.46 1.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 9.09 1.21 2.92

Max. 9.09 1.72 2.92

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

CATECHU BLACK (POWDER) Botanical name: Acacia catechu (L. f.) Willd. Botanical family: Fabaceae; (Leguminosae) Foreign names: Acacie au cachou (Fr.), Catechu (Ger.), Catecù (Sp.), Catecu Terracattu (It.) Other names: Black cutch CAS No.: CoE No.:

977090‑84‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2265 n/a

NAS No.:

2265

Description: Catechu black must not be confused with either the Areca catechu L. (betel) or with the Uncaria gambir Robx. (gambir catechu). Acacia catechu grows as a tree up to 20 m tall with a great number of branches. Acacia catechu grows in India, Ceylon and Jamaica. The trunk has a dark bark; the leaves are about 20 to 50 cm long and fall during the dry season. It has very small cylindrical, spiked flowers. The part used is bark. Catechu black has a bitter, astringent flavor. A. catechu wood yields dye and catechu, an extract chewed with betel nuts and used to treat sore throats. Derivatives: Decoction is obtained by extracting the bark with water. The liquid is then concentrated, poured into molds, and allowed to dry. The resulting product (a dark-brown, porous, fragile mass) yields the flavor ingredient. Tincture, 20% in 80% ethanol (tannin free), is another derivative. Consumption: Annual: 43.33 lb

Individual: 0.000036 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.971 mg

IOFI: Natural

Composition: 25 to 35% catechtannic acid, 2 to 10% catechin, catechu red, quercetin, gum Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 36.00 25.00

Max. 41.00 32.00

Food Category Nonalcoholic beverages Soft candy

Usual 40.00 40.00

Max. 48.00 51.00

CATECHU BLACK EXTRACT

276

CATECHU BLACK EXTRACT Other names: Black cutch extract; Cutch; Catechu (resin); Catechu extract, black CAS No.: CoE No.:

8001‑76‑1 n/a

FL No.: n/a EINECS No.: 232‑291‑7

FEMA No.: JECFA No.:

2264 n/a

NAS No.:

2264

Description: Catechu black extract is prepared from heartwood of Acacia catechu Willd. Also see Catechu Black. Consumption: Annual: 1.67 lb

Individual: 0.0000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 21.220 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods

Usual 96.38 88.25

Max. 160.00 98.55

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 72.16 32.31

Max. 79.07 32.31

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

CEDAR WHITE Botanical name: Thuja occidentalis L. Botanical family: Cupressaceae; (Aborvitae) Other names: Arborvitae; Thuja; Eastern Arbor Vitae Foreign names: Thuja (Fr.), Thuja (Ger.), Thuja (Sp.), Thuja (It.) Description: This evergreen conifer grows 1 to 20 m high, and is widespread in the northeastern United States, eastern Canada and also in Japan where it is known as Niohihiba. The plant has appressed, imbricate leaves, pointless scales on the cones and broadly winged seeds. The parts used are the fresh leaves and twigs. Cedar white has a strong, camphoraceous odor reminiscent of sage. Derivatives: Cedar wood oil alcohol, Cedar wood oil terpenes, Cedar leaf oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Finished food thujone free) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: In addition to thujone (56.7%), the main constituents include bornyl acetate, camphor, limonene, fenchone, thujetic acid, tannin, pinipicrin and other terpene hydrocarbons. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: woody, cedar, dry, sandalwood-like with floral nuances.

CEDAR LEAF OIL Other names: Oil of arborvitae; Cedar leaf oil (Thuja occidentalis L.); Oil of cedar leaf; Oil of thuja; Oil of white cedar; Oil thuja; Thuja oil; White cedar oil CAS No.: CoE No.:

8007‑20‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2267 n/a

NAS No.:

2267

CEDARWOOD OIL ALCOHOLS

277

Description: The volatile oil obtained by steam distillation from the fresh leaves and branches of at least 15-year-old plants. It has a strong, camphoraceous odor reminiscent of sage and a similar taste. Consumption: Annual: 38.33 lb

Individual: 0.000032 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.198 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –10° and –14° Not less than 60% ketones, calculated Assay as thujone (C10H16O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.456 and 1.459 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.910 and 0.920 (25°C)

Physical–chemical characteristics: It is a colorless to yellow-greenish liquid. It is soluble in most fixed oils, in mineral oils and propylene glycol. It is practically insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 7.21 11.06 10.00 0.69

Max. 11.83 16.67 20.00 1.68

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 4.10 13.20 1.78 6.29

Max. 13.50 16.54 2.73 9.42

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

CEDARWOOD OIL ALCOHOLS Other names: Cedarwood camphor; Cedrenol; cedrol; Alcohols, cedarwood-oil; Cedarwood oil alcohols; Cedarwood oil alcohols fraction CAS No.: CoE No.:

68603‑22‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7726

Description: Cedarwood oil alcohols are usually obtained from cedarwood oil by fractional distillation, followed by recrystallization from suitable solvents of the appropriate solid fractions. Cedarwood oil alcohols have a mild odor of cedarwood. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Empirical Formula/MW:

C15H26O/222.36

Specifications: (Burdock, 1997) Melting point

>80°C

Specific gravity

0.98

CEDARWOOD OIL TERPENES

278

Note: The physical constants refer to the purest grade of cedrol obtained by recrystallization. They do not cover the many grades

obtained by distillation or fractional solidification. Physical–chemical characteristics: White crystals. Soluble in benzyl benzoate, slightly soluble in glycol and mineral oil. Synthesis: Usually obtained from cedarwood oil by fractional distillation, followed by recrystallization from suitable solvents of the appropriate solid fractions. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Cedrol is found in the wood of several conifers, particularly cypress and cedar: Cedrus atlantica, Cupressus sempervirens, Juniperus virginiana and others; it exhibits a positive optical rotation.

CEDARWOOD OIL TERPENES Other names: Cedarwood oil terpenes; Cedarwood oil terpenes fractions; Cedarwood oils, heavy fractions; Terpenes and terpenoids, cedar wood-oil CAS No.: CoE No.:

68608‑32‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6028

Description: These terpenes may be prepared synthetically, but the natural product is prepared from distillation of cedarwood. It is found in nature in the α- and β-forms. Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Empirical Formula/MW: C15H24/204.34 natural and synthetic Specifications: (Burdock, 1997) Boiling point Optical rotation Refractive index

262–263°C 52°8ʹ to 71°3ʹ 1.4989

Solubility Specific gravity

Alcohol 0.932–0.939

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: woody, cedar, dry, sandalwood-like with floral nuances.

CELERY (SEED) Botanical name: Apium graveolens L. Botanical family: Umbelliferae; Apiaceae Foreign names: Céleri (Fr.), Sellerie (Ger.), Apio (Sp.), Sedano (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2268 n/a

NAS No.: EAFUS No.:

2268 977007‑75‑2

Description: This annual or biennial herb, approximately 30 to 60 cm high, is native to Europe, yet grown and consumed worldwide. The plant has a grooved, fleshy, erect stalk, taproot, both radial and stalk leaves, hermaphroditic flowers and humped seeds. It is cultivated for extractive purposes mainly in France, Holland, Hungary, India and California. The parts used are seeds and sometimes roots and leaves. Celery has a rich, long-lasting, spicy odor with a warm, burning taste. Derivatives: The derivatives are fluid extract, tincture (from roots mainly for pharmaceutical use) and oleoresin (from seeds).

CELERY SEED EXTRACT

279

Consumption: Annual: 2,700,000.00 lb

Individual: 2.28 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 451.513 mg IOFI: n/a Essential oil composition: Celery is high in minerals (including sodium and chlorine) and is a poor source of vitamin. The major constituents of celery seed oil are d-limonene (60%), selinene (10%) and a number of related phthalides (3%), which include 3-n-butylphthalide, sedanenolide and sedanoic anhydride. Celery contains a pheromone steroid previously identified in boars and parsnips.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Cheese Fats, oils Gravies Meat products

Usual 273.60 2254.00 29.00 1002.00 490.70 683.90

Max. 473.40 6214.00 29.00 1191.00 2868.00 2280.00

Food Category Nonalcoholic beverages Nut products Processed vegetables Snack foods Soups

Usual 809.90 776.00 2019.00 625.00 1832.00

Max. 1094.00 1000.00 4042.00 650.50 2559.00

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

CELERY SEED EXTRACT CAS No.: CoE No.:

89997‑35‑3 8015‑90‑5 n/a

FL No.: n/a EINECS No.: 289‑668‑4

FEMA No.: JECFA No.:

2269 n/a

NAS No.:

2269

Description: See Celery. Consumption: Annual: 23666.67 lb

Individual: 0.02005 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: 352.909 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings

Usual 470.00 1367.00 193.00 200.00 500.00 36.83 0.10

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

*

Claus and Hoppen. (1979). Experientia 35, 1674.

Max. 600.00 1497.00 255.00 200.00 1000.00 39.82 0.10

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

Usual 9.50 277.80 1095.00 1.00 117.30 41.58

Max. 618.30 389.70 1157.00 1000.00 124.30 440.50

CELERY SEED EXTRACT SOLID

280

CELERY SEED EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2270 n/a

NAS No.: EAFUS No.:

2270 977038‑53‑1

Description: See Celery. Consumption: Annual: 24500.00 lb

Individual: 0.02076 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 120.560 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy

Usual 326.60 141.50 12.51 22.00 8.00

Max. 425.00 201.20 23.28 50.00 10.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 16.00 979.40 121.80 9.16

Max. 48.00 2376.00 148.80 14.43

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

CELERY SEED OIL Other names: Celery absolute; Celery herb oil; Celery oil; oils, celery; Oil of celery CAS No.: CoE No.:

8015‑90‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2271 n/a

NAS No.:

2271

Description: The volatile oil is obtained by steam distillation of crushed seeds in approximately 1.5 to 2.5% yields. The seed oil has a pleasant, spicy-warm, sweet and rich “soup-like,” long-lasting and powerful, slightly fatty odor, typical of the odor of the seed, but less “fresh” than the odor of the celery plant. The flavor is equally warm and spicy, somewhat burning and very powerful. Celery seed oil has one of the most diffusive odors and one of the most penetrating flavors. The essential oil is sometimes steam-distilled from leaves and stems; however, this oil is of inferior quality. Its addition to celery seed oil lowers the specific gravity and increases the optical rotation of the latter. Consumption: Annual: 24500.00 lb

Individual: 0.02076 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 5.357 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

4.5 Between +48° and +78° Passes test 1.480–1.490 (20°C)

Saponification value Solubility in alcohol Specific gravity

Between 25 and 65 Passes test Between 0.870 and 0.910

Physical–chemical characteristics: The oil is a pale-yellow to yellow-brownish liquid. It is soluble in most fixed oils with the formation of a flocculent precipitate, and in mineral oil with turbidity. It is partly soluble in propylene glycol and insoluble in glycerin.

CENTAURY

281

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

Usual 17.96 5.61 0.06 21.86 4.00 7.78 0.06

Max. 24.95 7.85 0.06 46.60 4.00 9.18 0.14

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 13.00 0.06 29.38 9.00 12.40 3.84

Max. 14.00 0.06 41.15 10.74 14.30 5.30

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

CELERY SEED OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6422 977090‑86‑0

Description: Celery seed oleoresin is produced by extraction of celery seed (see Celery Seed Oil) with petroleum ether or other hydrocarbon solvents or with ethyl alcohol. It has a very powerful odor and flavor, typical of the aroma of the seed. Consumption: Annual: 315000.00 lb

Individual: 0.2669 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Physical–chemical characteristics: Celery seed oleoresin is a dark-green or brownish-green, viscous liquid. Aroma threshold values: Detection at 5.0%: celery, vegetative, woody, green with a slight savory cooked soupy note and a Dr. Brown’s celery toniclike aroma Taste threshold values: Taste characteristics at 0.3%: soupy, celery, herbal, savory with a slight astringent bitter nuance.

CENTAURY Botanical name: Centaurium umbellatum Gilib. (C. erythraea Rafn.) Botanical family: Gentianaceae Other names: Minor centaury; Common centaury; Pink centaury Foreign names: Petitie centaurée (Fr.) Tausendguldenkraut (Ger.), Centaura menor (Sp.), Centaura minore (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6029 977052‑77‑9

Description: C. umbellatum is an annual or biennial herb, widespread throughout Europe. It grows 10 to 30 cm in height and exhibits thick, erect, quandrangular, branched stalks with opposite leaves and pink flowers. The part used is the flowering tops. Centaury minor has a bitter, tonic taste. Derivatives: Tincture (20% in 20 to 40% ethanol), fluid extract, water infusion Consumption: Annual: 166.67 lb

Individual: 0.0001412 mg/kg/day

Regulatory Status: CoE: Flowering tops: Category 4 (with limits on xanthones). Tincture of the herb is used in nonalcoholic beverages 115 ppm and alcoholic beverages 4238 ppm; tincture of flowers is used in nonalcoholic beverages 30 ppm and alcoholic beverages 700 ppm. FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a

CHERRY (WILD) BARK EXTRACT

282

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The dried aerial part contains small amounts of the intensively bitter-tasting secoiridoidglycosides: swertiamarin (2 to 8%, 75% of the total iridoid content), sweroside (0.1 to 0.5%) and gentiopicrin (syn. gentiopicroside 0.1 to 0.5%). The active principle of centaury is xanthones. Aroma threshold values: n/a Taste threshold values: n/a

CHERRY (WILD) BARK EXTRACT Other names: Prunus serotina bark extract CAS No.: CoE No.:

84604‑07‑9 n/a

FL No.: n/a EINECS No.: 283‑284‑0

FEMA No.: JECFA No.:

2276 n/a

NAS No.:

2276

Description: See Cherry Wild. Consumption: Annual: 16533.33 lb

Individual: 0.01401 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: 88.710 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fruit juice

Usual 341.30 78.81 47.70 50.00 350.00

Max. 600.90 102.00 179.60 100.00 500.00

Food Category Frozen dairy Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 141.80 12.38 78.00 195.60 190.30

Max. 256.60 15.11 78.00 313.50 239.70

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

CHERRY LAUREL LEAVES Botanical name: Prunus laurocerasus L. Botanical family: Rosaceae Foreign names: Laurier-cerise (Fr.), Kirschorbeer (Ger.), Laurel cerezo (Sp.), Lauro ceraso (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6030 977052‑78‑0

Description: Cherry laurel is an evergreen shrub that may grow up to 10 m high. It has large shiny leaves, producing flowers in long clusters (April to May). Its berries are black when ripe and contain a round seed. Native to the Middle East, the plant was introduced to Europe in the sixteenth century. It is also cultivated for ornamental purposes. Leaves are the part used. Cherry laurel has an odor reminiscent of bitter almond. Derivatives: Distillation waters Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a

Individual: n/a

CHERRY LAUREL WATER

283

Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: HCN, benzaldehyde, benzaldehyde cyanhydrin, benzyl alcohol Aroma threshold values: n/a Taste threshold values: n/a

CHERRY LAUREL OIL CAS No.: CoE No.:

8000‑44‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2277 n/a

NAS No.:

2277

Description: The oil is obtained by steam distillation with very low yields (0.05%) from comminuted leaves previously treated with water. The water triggers the enzymatic hydrolysis of the glucoside (prulaurasin), yielding hydrogen cyanide and benzaldehyde. The oil used by the food industry must be free of hydrogen cyanide. It exhibits a pronounced odor of benzaldehyde. Consumption: Annual: 8350.00 lb

Individual: 0.007076 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 15.835 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value Prussic acid (HCN) content

1:6–10

Refractive index

1.539–1.543 (15°C)

0.5–4.1%

Specific gravity

1.046–1.067 (15°C)

Physical–chemical characteristics: It is an almost colorless liquid. Slightly soluble in water; soluble in 2 volumes of 70% alcohol, in benzene, chloroform or ether. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 31.70 66.27 107.00

Max. 57.00 90.00 120.30

Food Category Nonalcoholic beverages Soft candy

Usual 21.90 120.00

Max. 33.75 140.00

Aroma threshold values: Detection at 1.0%: benzaldehyde, sweet almond fruity with cherry and berry nuances. Taste threshold values: Taste characteristics at 25 ppm: sweet fruity, cherry, berry, benzaldehyde and nutty.

CHERRY LAUREL WATER CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6031 977038‑56‑4

Description: See Cherry Laurel. Consumption: Annual: 59000.00 lb

Individual: 0.05 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Aroma threshold values: n/a Taste threshold values: n/a

IOFI: Natural

CHERRY PITS EXTRACT

284

CHERRY PITS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2278 n/a

NAS No.: EAFUS No.:

2278 977038‑54‑2

Description: See Cherry (Sweet and Sour). Consumption: Annual: <1.00 lb

Individual: 0.00001578 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 182.559 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3180.00 240.00 486.70

Max. 3500.00 260.00 506.70

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 172.00 268.60 410.00

Max. 180.00 298.90 450.00

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

CHERRY (SWEET AND SOUR) Botanical name: Prunus avium L., P. cerasus L. Botanical family: Rosaceae Foreign names: P. avium: Cerisier (Fr.), Kirsche (Ger.), Cerezo (S.), Ciliegio (It.); P. cerasus: Griotte (Fr.), Sauerkirsche (Ger.), Cerezo acido (Sp.), Amarena (It.) Description: P. avium (sweet cherry): The tree grows up to 12 to 15 m high. Native to western Asia and southern Europe, at present it is grown in many countries. It has large white flowers, reddish-brown bark and edible, depressed-globose, red, juicy, sweet fruits (drupes). The most important varieties of P. avium are Hearts (firm, light or dark, sweet fruits), Bigarreaux (light or dark, sweet fruits cultivated mainly in California), and Dukes (light, somewhat acid fruits). The parts used are the fruits and pits. P. avium has a pleasant, sweet taste. P. cerasus (sour or merello cherry): A tree of lower growth and rounder head than P. avium, sour cherry has a gray bark, large flowers, and depressed globose, red, acid fruits. The most important varieties are Amarella (light-colored) and Morello (dark-colored). The parts used are the fruits and pits. P. cerasus has an astringent, sour taste. Derivatives: P. avium: Four- to sixfold concentrated (under vacuum or by freezing) juice; two- to fourfold concentrated juice with added alcohol; two- to fourfold concentrated juice stabilized with sugar; distillate (60% alcohol). P. cerasus: Four- to eightfold concentrated juice; juice partially concentrated with added alcohol; distillates (40, 50 and 60% alcohol). The residue from the expression of the juice together with the crushed pits of sour or sweet cherry is used for the preparation of a distillate (usually containing 60 to 65% alcohol). This and the fruit distillates are used extensively in liqueurs. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Not to exceed 25 ppm prussic acid) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: P. avium contains eucalyptol, eugenol, methyl chavicol, pinene, also esters of isobutyric and isovaleric acids. Aroma threshold values: n/a Taste threshold values: Taste characteristics of infusion at 2% with 3% sugar: fruity, juicy and cherry pulp.

CHERVIL

285

CHERRY, WILD Botanical name: Prunus serotina Ehrl Botanical family: Rosaceae Other names: Wild black cherry; Rum cherry Foreign names: Cerisier d’automne (Fr.), Traubenkirsche (Ger.), Cerezo de todos los santos (Sp.), Ciliegio d’autunno (It.) Description: Cherry wild is a large tree growing up to 25 m high with reddish-brown branches, aromatic inner bark, lanceolate leaves and purplish-black fruits with a slightly bitter, vinous flavor. The plant is native to southern Ontario, is widespread in the United States, Central America and Europe (England, Germany, Belgium, France). Wild cherry is often confused with P. virginiana L. (choke cherry), which has an erect trunk, smoother bark, and more lanceolate and nervate leaves. The late flowering of P. serotina (June to July) justifies its botanical name. The parts used are the bark and the small branches and twigs. Cherry wild has a sweet, tart, cherry-like flavor. Derivatives: Fluid extract, tincture (prepared by diluting the fluid extract with 25% ethanol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents include prunasin (glucoside); the enzyme emulsin is capable of hydrolyzing prunasin to benzaldehyde, glucose and hydrocyanic acid; benzoic, trimethyl gallic and p-coumaric acids; tannin, volatile oil. The leaves contain ursolic acid and the glucoside serotin. Aroma threshold values: n/a Taste threshold values: n/a

CHERVIL Botanical name: Anthriscus cerefolium (L.) Hoffm. Botanical family: Umbelliferae; Apiaceae Other names: Cerefolium cerefolium (L.) Schinz & Thell. Foreign names: Cernefil (Fr.), Gartenkerbel (Ger.), Cerefolio (It.), Perifollo-cerifolio (Sp.) CAS No.: CoE No.:

1338‑80‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2279 n/a

NAS No.:

2279

Description: This annual has bright green leaves that are finely divided, curled and branched and flowering stems 40 to 50 cm tall. The sweet-scented leaves are used like parsley for flavoring soups and stews. The plant is grown in mountain areas of southern Europe and in England. It is also grown commercially in the United States. It contains an essential oil and a fixed oil. Chervil is parsley-like, but more aromatic and reminiscent of tarragon (methyl chavicol) and has a tonic, aromatic, aperitive taste. The active principle in chervil is estragole. Derivatives: Essential oil Consumption: Annual: 7300.00 lb

Individual: 0.006186 mg/kg/day

Regulatory Status: CoE: Category 1. Use levels in ppm: Baked goods 190; frozen dairy 70 ppm; meat products 1140; condiments, relishes 80 ppm; soft candy 80 ppm; nonalcoholic beverages 120 ppm FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 77.824 mg IOFI: Natural

CHERVIL EXTRACT

286

Essential oil composition: Aerial parts: Bitter principles; volatile compounds (0.03%). The essential oil contains: alkenylbenzenes (estragole-methyl chavicol 75 to 80%; 1-allyl-2,4-dimethoxy-benzene 16 to 22%; (E)-anethole 0.2%); terpenic hydrocarbons (limonene 0.2%; traces of β-phellandrene; α- + β-pinene; myrcene) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy

Usual 150.00 60.00 50.00

Max. 190.00 80.00 70.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 570.00 100.00 60.00

Max. 1140.00 120.00 80.00

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

CHERVIL EXTRACT Other names: Anthriscus cerefolium, ext. CAS No.: CoE No.:

85085‑20‑7 n/a

FL No.: n/a EINECS No.: 285‑352‑5

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6185

Description: See Chervil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Essential oil category 5 (with limits on estragole) FDA: 21 CFR 182.20; 582.20 FDA (other): See Chervil. JECFA: See Chervil. Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

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

CHESTNUT LEAVES Botanical name: Castanea dentana (Marsh.) Borkh. Botanical family: Fagaceae Other names: American chestnut Foreign names: Chataignier (Fr.), Edelkastanie (Ger.), Castano (Sp.), Castagno (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6032 977052‑79‑1

Description: C. dentata (American chestnut) is the variety of C. vulgaris or sativa (maroon) and other Castanea species. C. crenata, the Japanese species, differs in having large fruits. The plant, native to Asia Minor, is widespread in Europe, Asia and North America. American chestnut has been largely exterminated by blight (a fungus imported from Europe). The American chestnut was cultivated in 1800 and was once considered to be the queen of the eastern American forest. With massive, widespreading branches and a deep, broad-rounded crown, the American chestnut was known to reach a height of 30 m. It was commonly found on mountains, hills and slopes in gravelly or rocky, well-drained glacial soils. The parts used are nutmeat and leaves. Chestnut has an astringent, tonic taste. Note: The sweet chestnut (C. sativa) and other Castanea species are derived from a genus separate from the horse chestnut (Aesculus hippocastanum). Chestnut of the genus Aesculus is considered toxic.

Derivatives: Standardized fluid extract and tincture (20% in 50% alcohol) Consumption: Annual: n/a

Individual: n/a

CHESTNUT LEAVES EXTRACT SOLID

287

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: The fruits are edible and contain vitamins B and C, starches, proteic substances, sugars and fats. The bark contains tannin. The leaves contain tannic acid, gallic acid, fats, resin, gum, albumin and pectin. Aroma threshold values: n/a Taste threshold values: n/a

CHESTNUT LEAVES EXTRACT Other names: American chestnut leaves CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6033 977023‑21‑4

Description: American chestnut leaves were traditionally used as a flavoring ingredient, but a fungal disease introduced into North America decimated the American chestnut population over the past 50 to 60 years. Mediterranean varieties of chestnut, including C. sativa Mill. (also known as C. vesac Gaertn, or C. vulgaris Lamm., sweet or Spanish chestnut), are now used, although much is imported from Hungary and the former Yugoslavia. The leaves of C. sativa Mill. are gathered during the months of September and October. Extracts of chestnut leaves have a strong, astringent effect and are used only sparingly as a flavoring ingredient. Probably a greater use is as an antitussive and expectorant in folk medicine. Consumption: Annual: 75.00 lb

Individual: 0.00006355 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Chestnut Leaves. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

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

CHESTNUT LEAVES EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6034 977038‑58‑6

Description: See Chestnut and Chestnut Leaves Extract. Consumption: Annual: 1433.33 lb

Individual: 0.001214 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Chestnut Leaves. JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CHICORY

288

CHICORY Botanical name: Cichorium intybus L. Botanical family: Compositae; Asteraceae Other names: Blue sailor’s succory; Chicory, wild succory Foreign names: Chicorée Sauvage (Fr.), Wilde Zichorie (Ger.), Achicoria amarga (Sp.), Cicoria amara (It.) Description: Chicory is an annual or perennial herb, growing up to 50 cm high. It is indigenous to Europe, India and Egypt. The plant exhibits leaves stemming directly from the root, similar in shape to those of the related dandelion, but with numerous showy, blue flowers. There are two principal types: the Brunswick variety has deeply cut leaves and spreads horizontally, and the Megdeburg variety has undivided leaves and grows erect. The bright blue flowers bloom from July to September. The dried root is the primary part utilized. Leaves are also used. Chicory has a bitter, tonic flavor. Derivatives: Tincture (20% in 20 to 40% ethanol), fluid extract, root tincture (20% in 20% ethanol from roasted roots), and soft and dried extracts from roasted roots Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 182.20; 582.20 (as oils, oleoresins and natural extractives) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Chicory flowers contain cichorin (6,7-dihydroxycoumarin-7-glucoside). The root contains up to 8% inulin, a bitter principle consisting of 1:3 protocatechuic aldehyde to inulin, as well as lactucin and lactucopicrin.* The root contains a large number of steam-distillable aromatic compounds. Acetophenone provides the characteristic chicory aroma. Aroma threshold values: n/a Taste threshold values: n/a

CHICORY EXTRACT Other names: Chicory, extract (Cichorium intybus L.); Chicory, ext.; Cichorium intybus, ethanol extract CAS No.: CoE No.:

68650‑43‑1 n/a

FL No.: n/a EINECS No.: 272‑045‑6

FEMA No.: JECFA No.:

2280 n/a

NAS No.:

2280

Description: Soluble chicory extract is the product consisting of the dried solids prepared from a water extract or water extracts of chicory. Also see Chicory. Consumption: Annual: 101166.67 lb

Individual: 0.08573 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Chicory. JECFA: n/a Trade association guidelines: FEMA PADI: 138.104 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 384.50 75.12 4044.00 19.33

Max. 2890.00 154.30 6115.00 27.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: sweet, coffee, caramellic and brown. *

Balbaa et al. (1973). Planta Med. 24, 133.

Usual 8.94 99.31 164.70 13.50

Max. 60.65 120.70 247.60 40.50

CHIVES

289

CHIRATA Botanical name: Swertia chirayita (Robx. Ex Fleming) Botanical family: Gentianaceae Other names: Swertia chirata (Robx.) Buch.-Ham.; Swertia Indica; Agathodes chirayata D. Don; Gentiana chirayata Robx.; Ophelia chirayata Griseb. Foreign names: Chirette indien (Fr.), Indische Chiretta (Ger.), Chiretta (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6035 977052‑80‑4

Description: Chirata is an annual herbaceous plant native to the Himalayas, but also grown in South Africa. It is about 60 to 70 cm high with a thick, branched stalk, small opposite leaves, and flowering tops. The whole plant is used with small portions of root. Chirata has a bitter, tonic taste. Other Swerita species are sometimes used as adulterants. Xanthones are the active principles of chirata. Average maximum levels of herb use in alcoholic beverages is 0.0016% and nonalcoholic beverages is 0.0008%. Derivatives: Tincture (20% in 20 to 40% ethanol) and fluid extract Consumption: Annual: <1.00 lb

Individual: 0.00001491 mg/kg/day

Regulatory Status: CoE: Whole plant: Category 4 (with limits on xanthones). Use level in ppm: Herb tincture: nonalcoholic beverages 400 to 1530 ppm FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Bitter secoiridoid glycosides, such as swertiamarin (ca. 0.4%), gentiopikroside (trace amounts to 0.45% in crude drug and sweroside) and the much bitterer biphenylcarboxylic acid esters of sweroside and swertiamarine (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

CHIRATA EXTRACT CAS No.: CoE No.:

90604‑50‑5 n/a

FL No.: n/a EINECS No.: 292‑344‑5

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6036

Description: See Chirata. Consumption: Annual: n/a

Individual: 0.00009576 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

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

CHIVES Botanical name: Allium schoenoprasum L. Botanical family: Liliaceae Foreign names: Cive (Fr.), Schnittlauch (Ger.), Ceballino ajopardo (Sp.), Cipollina (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6186 977050‑37‑5

CINCHONA

290

Description: This mild-flavored member of the onion family is often considered more of an herb than a vegetable. The plant grows in compact tufts or clusters formed by the intertangling of the fibrous root. The leaves are numerous, erect, slender, hollow, pointed and deep green. The tender young leaves are cut and used to season foods. The fine-textured foliage is chopped and used in soups, stews, salads and other recipes. The bulb is small and not usually consumed. Chives are also used as a small ornamental. The plants bear purple flowers early in the year. Consumption: Annual: 166666.67 lb

Individual: 0.1412 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Chives contain alliin, allicin, S-allyl-cysteine, S-methyl-cysteine. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA Red and Yellow Botanical name: Chichona spp.; Cinchona succiruba Pav. or its hybrids (red bark); C. officinalis L.*; C. ledgeriana Moens or C. calisaya Wedd. or hybrids of these with other Cinchona species (yellow bark) Botanical family: Rubiaceae Foreign names: Quinauina (Fr.), China rinde (Ger.), Quina (Sp.), China (It.) Description: Morphologic characteristics of the different varieties of cinchona differ very little. In general, the trees can reach 25 m in height, with opposite leaves and small flowers clustered as flowery tops. Indigenous to Peru, cinchona is cultivated today in all South and Central American countries, in Madagascar and areas of Africa. The part used is the bark from the branches. Commercially, the bark is distinguished as red cinchona (C. succirubra) or yellow cinchona (C. ledgeriana). The bark is collected from the plants more than 15 years old. Cinchona has a bitter, tonic taste. Derivatives: Tincture, 20% in 70% ethanol (tannin-free or not) or 10% in 60% ethanol (tannin-free or not). Fluid, soft, and dried extracts (the last two can be aqueous or water–alcoholic extracts with or without tannin). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: See Cinchona Bark. FDA: See Cinchona Bark. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The main constituents of the dried product and its derivatives are quinine, quinidine, cinchonidine, cinchonine and tannin. The total alkaloid content determines the quality of the derivatives. Quinine is about 70% of the alkaloid content. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA BARK RED CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2281 n/a

NAS No.: EAFUS No.:

2281 977052‑81‑5

Description: See Cinchona. Consumption: Annual: 15.00 lb

*

McGuffin et al. Herbs of Commerce (2000). American Herbal Products ASSN., Silver Spring, MD.

Individual: 0.00001271 mg/kg/day

CINCHONA BARK YELLOW

291

Regulatory Status: CoE: Bark: Category 4 (with limits on quinine). Use levels in ppm: Baked goods 27 ppm FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 3.567 mg IOFI: Natural Composition: The bark contains 5 to 15% total quinoline alkaloids (average 6 to 10% of which 30 to 60% are quinine-type alkaloids) that consist mainly of quinine (1 to 3%), quinidine (0 to 4%) and their respective 6ʹ-demethoxy derivatives, cinchonidine (1.25 to 8%) and cinchonine (2 to 8%) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 26.00

Max. 27.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: bitter, astringent, maple, brown tea and woody notes.

CINCHONA BARK RED EXTRACT CAS No.: CoE No.:

68990‑12‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2282 n/a

NAS No.: EAFUS No.:

2282 977038‑61‑1

Description: See Cinchona. Consumption: Annual: 91.67 lb

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Use levels in ppm: Baked goods 16.3; frozen dairy 40.00; condiments, relishes 85.00; soft candy 20.00; nonalcoholic beverages 146.2; alcoholic beverages 278.3 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 22.844 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 236.40 7.27 60.00

Max. 278.30 16.30 85.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 25.00 124.40 10.00

Max. 40.00 146.20 20.00

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

CINCHONA BARK YELLOW CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2283 n/a

NAS No.: EAFUS No.:

2283 977052‑82‑6

Description: See Cinchona. Consumption: Annual: <1.00 lb

Individual: 0.00008771 mg/kg/day

Regulatory Status: CoE: Category 4 (with limits on quinine). Use levels in ppm: nonalcoholic beverages 4.40, alcoholic beverages 132.2 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 3.135 mg IOFI: Natural

CINCHONA BARK YELLOW EXTRACT

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

Usual 82.38

Max. 132.30

Food Category Nonalcoholic beverages

Usual 4.40

Max. 4.40

Composition: The bark has a higher content of quinine and a lower content of other alkaloids compared to some other species of Cinchona. Aroma threshold values: n/a Taste threshold values: n/a

CINCHONA BARK YELLOW EXTRACT CAS No.: CoE No.:

68990‑12‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2284 n/a

NAS No.:

2284 977083‑24‑1

Description: See Cinchona. Consumption: Annual: <1.00 lb

Individual: 0.00002894 mg/kg/day

Regulatory Status: CoE: Use level in ppm: nonalcoholic beverages 140.7; alcoholic beverages 500.00 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): See Cinchona. JECFA: n/a Trade association guidelines: FEMA PADI: 28.493 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 470.00

Max. 500.00

Food Category Nonalcoholic beverages

Usual 127.10

Max. 140.70

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

CINCHONA EXTRACT CAS No.: CoE No.:

68990‑12‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2285 n/a

NAS No.:

2285

Description: See Cinchona. Consumption: Annual: 5100.00 lb

Individual: 0.004322 mg/kg/day

Regulatory Status: CoE: Use level in ppm: soft candy 3.00; nonalcoholic beverages 113.3; alcoholic beverages 466.9 FDA: 21 CFR 172.510 (in beverages only) (no more than 83 ppm total cinchona alkaloids in finished beverages) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 25.180 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Nonalcoholic beverages

Usual 438.60 105.00

Max. 466.90 113.30

Food Category Soft candy

Usual 1.00

Max. 3.00

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

1,4-CINEOLE Synonyms: 1,4-Cineol; 1,4-Cineole; p-Cineole; 1,4-Epoxy-p-menthane; Isocineole; p-Menthane,1,4-epoxy-; 1-Methyl-4-(1-methylethyl)7-oxabicyclo(2.2.1)heptane; 7-Oxabicyclo(2.2.1)heptane,1-isopropyl-4-methyl-; 7-Oxabicyclo(2.2.1)heptane, 1-methyl­-4-(1-methylethyl)-

CINNAMALDEHYDE

CAS No.: CoE No.:

470‑67‑7 11225

293

FL No.: 03.007 EINECS No.: 207‑428‑9

FEMA No.: JECFA No.:

3658 1233

NAS No.:

3658

Description: 1,4-Cineole has a light and mild camphoraceous odor and a cool, mildly spice-like flavor. Consumption: Annual: 3050.00 lb

Individual: 0.002584 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 3.977 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

75% 172–174°C

Specific gravity

1.449–1.456 (20°C) Insoluble in water; soluble in oils and ethanol 0.898–0.902 (25°C)

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

Usual n/a n/a n/a n/a n/a

Max. 4.71 12.14 25.00 9.62 9.91

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual n/a n/a n/a n/a

Max. 50.00 8.29 9.21 11.49

Synthesis: Its structure has been confirmed through synthesis.* Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: cooling, minty, menthol-like, green and herbal, with a terpy and camphoraceous nuance. Natural occurrence: Reported present in Piper cubeba, lime peel oil, apricot, cardamom (Eleteria cardamomun Maton), orange juice, grapefruit juice, laurel (Laurus nobilis L), rosemary and mastic gum leaf oil. It is also present in various essential oils; Boldea fragrans Juss., Xanthoxylum rhetsa D.C. and Ormenis multicaulis.

CINNAMALDEHYDE Synonyms: Acrolein, 3-phenyl-; Benzylideneacetaldehyde; Cassia aldehyde; Cinnamal; Cinnamic aldehyde; Cinnamyl aldehyde; EPA Pesticide Chemical Code 040506; Phenylacrolein; 3-Phenylacrolein; 3-Phenylpropenal; 3-Phenyl-2-propenal; 3-Phenyl-2propenaldehyde; 2-Propenal, 3-phenyl-; -Phenylacrolein; Zimtaldehyde CAS No.: CoE No.:

104‑55‑2 102

FL No.: 05.014 EINECS No.: 203‑213‑9

FEMA No.: JECFA No.:

2286 656

NAS No.:

2286

Description: Cinnamaldehyde has a strong cinnamon odor. Consumption: Annual: 550000.00 lb

*

Wallach. Ann. Dtsch. Chem. Ges. 356, 204, (1907); 392, 62 (1912).

Individual: 0.4661 mg/kg/day

CINNAMALDEHYDE ETHYLENE GLYCOL ACETAL

294

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60; 27 CFR 21.151 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 179.047 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H8O/132.16 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

98% (by ester determination) 248–250°C

Specific gravity

1.619–1.625 (20°C) Insoluble in water; miscible in oils and ethanol 1.046–1.053 (25°C)

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

Usual 435.60 273.80 1533.00 17.48 72.98 900.00

Max. 498.80 367.40 6191.00 31.87 77.96 900.00

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

Usual 100.30 640.00 792.20 39.09 52.71 370.00

Max. 109.40 800.00 1003.00 59.29 67.82 370.00

Synthesis: By isolation from natural sources; synthetically, by condensation of benzaldehyde with acetaldehyde in the presence of sodium or calcium hydroxide. Aroma threshold values: Detection at 50 to 750 ppb. Taste threshold values: Taste characteristics at 0.5 ppm: spicy, cinnamon and cinnamon bark. Natural occurrence: Reported found in celery seed, cinnamon, cinnamon leaf, cassia leaf, clove stem and lemon balm.

CINNAMALDEHYDE ETHYLENE GLYCOL ACETAL Synonyms: Cinnamaldehyde, cyclic ethylene acetal; 1,3-Dioxolane, 2-(2-phenylethenyl)-; 2-(2-Phenylethenyl)-1,3-dioxolane; 2-styryl-; 1,3-Dioxolane, 2-Styryl-1, 3-dioxolane CAS No.: CoE No.:

5660‑60‑6 48

FL No.: 06.014 EINECS No.: 227‑110‑3

FEMA No.: JECFA No.:

2287 648

NAS No.:

2287

Description: Cinnamaldehyde ethylene glycol acetal has a soft, warm, spicy odor reminiscent of cinnamon; sweet, spicy cinnamon– allspice flavor. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Approved. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 100.152 mg Empirical Formula/MW: C11H12O2/176.22

IOFI: Artificial

CINNAMIC ACID

295

Specifications: (JECFA, 2000) Appearance

Nearly colorless, oily liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

265°C

Specific gravity

1.561–1.570 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 1.095–1.103 (25°C)

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

Usual 620.00 297.80 5.00 200.00

Max. 905.00 440.00 8.00 270.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 225.80 112.50 250.00 570.00

Max. 312.00 112.50 280.00 681.00

Synthesis: From cinnamic aldehyde and ethylene glycol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMIC ACID Synonyms: Phenylacrylic acid; tert-β-Phenylacrylic acid; 3-Phenylacrylic acid; 3-Phenylpropenoic acid; 3-Phenyl-2-propenoic acid; 2-Propenoic acid, 3-phenylCAS No.: CoE No.:

621‑82‑9 22

FL No.: 08.022 EINECS No.: 210‑708‑3

FEMA No.: JECFA No.:

2288 657

NAS No.:

2288

Description: Cinnamic acid is almost odorless with a burning taste, and then turning sweet and reminiscent of apricot. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 30 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 93.436 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H8O2/148.16 Specifications: (JECFA, 2000) Appearance

White crystalline scales

Melting point

Assay (min)

98%

Solubility

Boiling point

300°C

Specific gravity

132°C Soluble in oils; insoluble in water; slightly soluble in alcohol 1.2450–1.285 (15°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 570.00 232.88 191.68 265.00

Max. 712.00 383.67 262.82 290.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 300.00 249.38

Max. 0.01 400.00 356.04

Synthesis: Two isomers, trans- and cis- exist; the trans-isomer is of interest for use in flavoring; in addition to the extraction from natural sources (storax), it can be prepared as follows: (1) from benzaldehyde, anhydrous sodium acetate and acetic anhydride in the presence of pyridine (Perkin reaction); (2) from benzaldehyde and ethyl acetate (Claisen condensation); (3) from benzaldehyde and acetylene chloride; (4) by oxidation of benzylidene acetone with sodium hypochlorite.

CINNAMON

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

Natural occurrence: The trans- form has been found among the constituents of the essential oils of basil, Chinese cinnamon, Melaleuca bracteata, Alpinia galanga. It is reported found in Peru balsam, Asian and American storax and cocoa leaves. Also reported found in strawberry fruit, beer, cognac, starfruit (Averrhoa carambola L) and loquat. The cis- form is present in the oil of Alpinia malacensis.

CINNAMON Botanical name: Cinnamomum zeylanicum Nees-Ceylon cinnamom; C. loureirii Nees-Saigon cinnamom; C. cassia Nees-Chinese cinnamom Botanical family: Lauraceae Other names: Cinnamomon, Ceylon Foreign names: Cannelle (Fr.), Zimt (Ger.), Canela (Sp.), Cannella (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2289 n/a

NAS No.: EAFUS No.:

2289 977000‑66‑0

Description: The Ceylon cinnamon tree can grow to 10 m. It has long, lanceolated leaves, small flowers in clusters and small fruits. It is cultivated by extensive pruning (coppicing). Increasingly, significant plantations are available in the Seychilles and in Brazil. The whole outer bark is peeled from the trees every 2 years; the outer corky layer is removed by careful scraping, and the bark strips are sun-dried. Cinnamon, commercially known as “Saigon cinnamon,” has superior odor and flavor and is produced from the bark of trees grown in the Saigon district of Vietnam. Saigon cinnamon is used mainly as a ground spice. Chinese cinnamon or cassia is the dried bark of C. cassia, a large tree that grows wild in Southeast Asia. The dried inner bark of the shoots of coppiced trees and the leaves are the parts used. Cinnamon has a somewhat bitter flavor, slightly pungent and burning. The genus Cinnamomum includes several species of great economic importance with various species or parts of the same plant producing different and variable products for human use. For detailed description of cinnamon, refer to Burdock (1997). Derivatives: Tincture (20% in 60 to 75% ethanol), fluid extract, essential oil, oleoresin, powdered spice Consumption: Annual: 3,566,666.67 lb

Individual: 3.02259 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 184.1021 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 1.047 mg IOFI: Natural Essential oil composition: The essential oils are primarily constituted of 65 to 80% cinnamaldehyde and lesser percentages of various other phenols and terpenens, including eugenol, trans-cinnamic acid, hydroxycinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol and its acetate, limonene, α-terpineol, tannins, mucilage, oligomeric procynidine and trace amounts of coumarin. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Breakfast cereals Condiments, relishes Cheese Fats, oils Frozen dairy Fruit juice

Usual 5548.00 60.05 2515.00 214.00 15.00 285.80 356.30 614.60

Max. 12967.00 60.05 5102.00 214.00 15.00 324.10 616.10 770.50

Aroma threshold values: Detection for cinnemaldehyde: 750 ppb Taste threshold values: n/a

Food Category Gelatins, puddings Jams, jellies Meat products Milk products Nonalcoholic beverages Soft candy Soups Sweet sauce

Usual 1267.00 950.00 693.50 350.00 20.25 149.80 310.70 5000.00

Max. 1428.00 1050.00 1569.00 700.00 56.99 155.20 371.40 5000.00

CINNAMON BARK OIL

297

CINNAMON BARK EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2290 n/a

NAS No.: EAFUS No.:

2290 977038‑60‑0

Description: See Cinnamon. Consumption: Annual: 5066.67 lb

Individual: 0.004293 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 226.131 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 468.90 1053.00 770.00 190.00

Max. 592.90 1305.00 900.00 270.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 6.92 363.30 667.60 20.00

Max. 10.31 472.50 818.30 20.00

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

CINNAMON BARK OIL Other names: Artificial cinnamon oil; Cassia oil; Ceylon, cinnamon bark oil; Oil of cinnamon; Oils, cassia; Cinnamon oil, Ceylon; Oil of Chinese cinnamon; Cinnamomum cassia oil CAS No.: CoE No.:

8007‑80‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2291 n/a

NAS No.:

2291

Description: The volatile oil obtained by steam distillation from the dried inner bark of the shoots of coppiced, cultivated bushes of C. zeylanicus Nees. It has an odor of cinnamon and a spicy burning taste. Consumption: Annual: 16216.67 lb

Individual: 0.01374 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 45.382 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –2° and 0° Not less than 55% and not more than 78% aldehydes, calculated as Assay cinnamic aldehyde (C9H8O) Heavy metals (as Pb) Passes test

Refractive index

Between 1.573 and 1.591 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.010 and 1.030 (25°C)

Physical–chemical characteristics: It is a yellow liquid and soluble in most fixed oils and propylene glycol. It is insoluble in glycerin and in mineral oil.

CINNAMON BARK OLEORESIN

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

Usual 491.40 97.48 23.98 102.90 205.70 171.00 18.00

Max. 572.60 288.90 281.30 128.90 232.00 214.80 98.00

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

Usual 7.63 250.70 16.67 17.54 149.30 25.00

Max. 25.01 250.70 42.32 38.24 262.10 25.00

Aroma threshold values: Aroma characteristics at 1.0%: warm, spicy cinnamon, woody barklike, sweet aromatic with citrus nuances. Taste threshold values: Taste characteristics at 10 ppm: spicy, woody cinnamon bark with confection and bakery nuances.

CINNAMON BARK OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6425 977091‑23‑8

Description: See Cinnamon. Consumption: Annual: 30166.67 lb

Individual: 0.02556 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: spicy, cinnamon with woody and bark nuances, characteristic cinnamon.

CINNAMON FLOWERS Other names: Cassia buds; Cassia flowers; Cinnamon flowers; Cinnamomum cassia Blume CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2259 n/a

NAS No.: EAFUS No.:

2259 977091‑24‑9

Description: See Cinnamon. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 100.88 mg/kg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages Aroma threshold values: n/a Taste threshold values: n/a

Usual 970.00

Max. 1100.00

CINNAMYL ACETATE

299

CINNAMON LEAF OIL Other names: Oils, cinnamon CAS No.: CoE No.:

8015‑96‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2292 n/a

NAS No.:

2292

Description: The volatile oil is obtained by steam distillation from the leaves and twigs of the true cinnamon shrub C. zeylanicus Nees. The commercial oils, according to the geographical areas, are designated as either Cinnamon Leaf Oil, Ceylon or Cinnamon Leaf Oil Seychelles, and the two types differ in physical and chemical properties. The leaf oil has a quite different aromatic character as compared to bark essential oil. It has a spicy cinnamon, clove-like odor and taste. Consumption: Annual: 12100.00 lb

Individual: 0.01025 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Cinnamon. JECFA: n/a Trade association guidelines: FEMA PADI: 28.145 mg IOFI: Natural Specifications: (FCC, 1996) For both Ceylon-type and Seychelles-type oils Angular rotation

Ceylon type: Between –2° and
+1°; Seychelles type: Between –2° and 0°

Refractive index

Ceylon type: Between 1.529 and 1.537; Seychelles type: Between 1.533 and 1.540 at 20°

Assay

Ceylon type: Not less than 80% and not more than 88%, by volume, of phenols as eugenol; Seychelles type: Not less than 87% and not more than 96%, by volume, of phenols as eugenol

Solubility in alcohol

Passes test

Heavy metals

Passes test

Specific gravity

Ceylon type: Between 1.030 and 1.050; Seychelles type: Between 1.040 and 1.060

Note: The above specifications are for Ceylon- and Seychelles-type oils.

Physical–chemical characteristics: The oil is a light- to dark-brown liquid. It is soluble in most fixed oils and propylene glycol. It is soluble with cloudiness, in mineral oil, but it is insoluble in glycerin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 87.33 105.70 293.40 39.95 181.10 117.90

Max. 107.10 176.20 1166.00 52.33 215.90 138.50

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 65.00 55.64 8.28 17.23 1.56 35.56

Max. 100.00 444.80 39.70 34.63 1.56 71.52

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

CINNAMYL ACETATE Synonyms: Acetic acid, cinnamyl ester; Cinnamyl alcohol, acetate; gamma-Phenylallyl acetate; 3-Phenyl-2-propenyl acetate; 3-Phenyl-2-propen-1-ol acetate; 3-Phenyl-2-propen-1-yl acetate; 2-Propen-1-ol, 3-phenyl-, acetate CAS No.: CoE No.:

103‑54‑8 208

FL No.: 09.018 EINECS No.: 203‑121‑9

FEMA No.: JECFA No.:

2293 650

NAS No.:

2293

CINNAMYL ALCOHOL

300

Description: Cinnamyl acetate has a characteristic balsamic-floral odor and burning, sweet taste reminiscent of pineapple. The ester obtained from natural cinnamyl alcohol exhibits a more delicate (hyacinth–jasmine-like) note. Consumption: Annual: 6100.00 lb

Individual: 0.005169 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.024 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H12O2/176.21 Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

98% 262–265°C

Specific gravity

1.539–1.544 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.047–1.054 (25°C)

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

Usual 0.36 8.71 1.33 3.35 19.39

Max. 3.25 15.23 3.66 6.90 21.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 73.42 1.00 1.45 8.76

Max. 73.42 3.00 3.74 17.29

Synthesis: By acetylation of cinnamyl alcohol with acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sweet, spicy, floral, cinnamon and honey with a tutti-fruitti nuance. Natural occurrence: Reported found in melon, starfruit, tarragon and litchi.

CINNAMYL ALCOHOL Synonyms: gamma-Phenylallyl alcohol; 3-Phenylallyl alcohol; 3-Phenyl-2-propen-1-ol; Propenoic acid, 3-phenyl-(trans); 2-Propen1-ol, 3-phenyl-; 3-Phenyl-2-propenol; 3-Phenyl-2-propen-1-ol; Styrone; Styryl alcohol; Styryl carbinol CAS No.: CoE No.:

104‑54‑1 65

FL No.: 02.017 EINECS No.: 203‑212‑3

FEMA No.: JECFA No.:

2294 647

NAS No.:

2294

Description: Cinnamyl alcohol has a pleasant, floral odor and bitter taste. Consumption: Annual: 39500.00 lb

Individual: 0.03347 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515, FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.786 mg Empirical Formula/MW: C9H10O/134.18

IOFI: Nature Identical

CINNAMYL ANTHRANILATE (PROHIBITED)

301

Specifications: (JECFA, 2008)

Appearance

Not more than 1.5% (as cinnamic aldehyde) White to yellowish crystalline solid

Assay (min)

98%

Aldehyde content

Boiling point

258°C

Melting point (min)

30°C Soluble in oils; insoluble to slightly soluble in water; moderately soluble in ethanol

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Alcoholic beverages 2.08 8.97 Gelatins, puddings Baked goods 7.14 17.93 Hard candy Chewing gum 79.65 304.20 Nonalcoholic beverages Frozen dairy 5.01 10.11 Soft candy Synthesis: Obtained originally by saponification of extraction from storax; synthetically, by reduction sodium or potassium hydroxide.

Usual Max. 8.53 14.80 43.66 137.30 3.15 8.06 11.45 21.30 of cinnamaldehyde with

Aroma threshold values: Detection: 1 ppm; cis- form, 81 ppb; trans- form, 2.8 ppm Taste threshold values: Taste characteristics at 20 ppm: green, floral, spicy and honey with a fermented yeasty nuance. Natural occurrence: Occurring as an ester or in the free state in hyacinth, Aristolochia clematis, Xanthorrhoea hastilis and in the essence of daffodil flowers. It is also reported found in guava fruit and peel, lemon peel oil, cassia leaf, Bourbon vanilla and cinnamon bark, leaf and root.

CINNAMYL ANTHRANILATE (PROHIBITED) Synonyms: 2-Aminobenzoic acid 3-phenyl-2-propenyl ester; Anthranilic acid, cinnamyl ester; Benzoic acid, 2-amino-, 3-phenyl-2-propenyl ester; Cinnamyl alcohol, anthranilate; Cinnamyl anthranilate; Cinnamyl anthranilate—prohibited; Cinnamyl o-aminobenzoate; 3-Phenyl-2-propen-1-ol 2-aminobenzoate; 3-Phenyl-2-propenyl anthranilate; 3-Phenyl-2-propen-1-yl anthranilate; 2-Propen-1-ol, 3-phenyl-, 2-aminobenzoate CAS No.: 87‑29‑6 FL No.: n/a FEMA No.: 2295 CoE No.: n/a EINECS No.: 201‑738‑8 JECFA No.: n/a Description: Cinnamyl anthranilate has a balsamic, fruity odor somewhat reminiscent of grape. Consumption: Annual: n/a

NAS No.:

2295

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.113 (prohibited from use in food) FDA (other): n/a JECFA: Not to be used (1981) Trade association guidelines: FEMA PADI: 1.436 mg

IOFI: n/a

Empirical Formula/MW: C16H15NO2/253.30

Specifications: (Burdock, 1997) Appearance Brownish powder Boiling point 332°C Melting point >60°C Reported uses: Prohibited from use in food.

Solubility Specific gravity

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

1 g dissolves in 20 mL of 95% alcohol 1.180 (15.5°C)

CINNAMYL BENZOATE

302

CINNAMYL BENZOATE Synonyms: Benzoic acid, cinnamyl ester; Cinnamyl alcohol, benzoate; 2-Propen- 1-ol, 3-phenyl-, benzoate; 3-Phenyl-2-propen1-ol benzoate CAS No.: CoE No.:

5320‑75‑2 743

FL No.: 09.780 EINECS No.: 226‑180‑2

FEMA No.: JECFA No.:

n/a 760

NAS No.:

7625

Description: Cinnamyl benzoate has a characteristic balsamic, aromatic, spicy odor. Consumption: Annual: <1.00 lb

Individual: 0.00001491 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: C16H14O2/238.29 Specifications: (JECFA, 2000) Acid value (max) Appearance

1.0 White, crystalline powder

Boiling point Melting point

Assay (min)

98%

Solubility

335°C 31°C Soluble in oils; insoluble in water; miscible in alcohol

Synthesis: From cinnamyl alcohol and benzoyl chloride in pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Found in Siam benzoin.

CINNAMYL BUTYRATE Synonyms: Phenyl propenyl-n-butyrate; Butanoic acid, 3-phenyl-2-propenyl ester; Butyric acid, cinnamyl ester; Phenylpropenyl n-butyrate; 3-Phenyl-2-propenyl butanoate; Butanoic acid, 3-phenyl-2-propen-1-yl ester CAS No.: CoE No.:

103‑61‑7 279

FL No.: 09.053 EINECS No.: 203‑128‑7

FEMA No.: JECFA No.:

2296 652

NAS No.:

2296

Description: Cinnamyl butyrate has a fruity, slightly floral odor and sweet taste reminiscent of honey. It is used in orange and citrus flavors. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 11 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.081 mg Empirical Formula/MW: C13H16O2/204.27

IOFI: n/a

CINNAMYL CINNAMATE

303

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to yellowish liquid 98% 300°C

Refractive index Solubility Specific gravity

1.532–1.537 (20°C) Insoluble in water; miscible in alcohol 1.029–1.034 (25°C)

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

Usual 0.28 5.06 80.64 1.00 2.39

Max. 2.34 12.50 80.64 3.00 9.39

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

Usual 2.30 0.81 1.00 1.32 4.92

Max. 3.99 2.88 3.00 3.04 12.23

Synthesis: By esterification of cinnamic alcohol with n-butyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in fresh apple and caja fruit (Spondias lutea L.).

CINNAMYL CINNAMATE Synonyms: Cinnamic acid, cinnamyl ester; Cinnamyl alcohol, cinnamate; Phenylallyl cinnamate; 3-Phenyl-2-propen-1-yl cinnamate; 3-Phenyl-2-propenyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, 3-phenyl-2-propenyl ester; Styracin CAS No.: CoE No.:

122‑69‑0 332

FL No.: 09.739 EINECS No.: 204‑566‑1

FEMA No.: JECFA No.:

2298 673

NAS No.:

2298

Description: Cinnamyl cinnamate has a characteristic, faintly sweet, resinous odor. Consumption: Annual: 833.33 lb

Individual: 0.0007062 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.774 mg

IOFI: Nature Identical

Empirical Formula/MW: C18H16O2/264.32 Specifications: (JECFA, 2000) Acid value (max) Appearance

2.0 White or colorless crystals

Boiling point Melting point

Assay (min)

95%

Solubility

370°C 42°C Soluble in oils; insoluble in water; moderately soluble in alcohol

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

Usual 0.09 20.62 0.05 8.86 15.91

Max. 0.71 24.62 0.45 13.86 16.93

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

Usual 22.67 0.55 5.00 4.47 23.62

Max. 27.62 0.90 10.00 5.42 27.79

CINNAMYL FORMATE

304

Synthesis: It can be extracted from storax; synthetically, by prolonged reaction of aluminum ethylate with cinnamic aldehyde in absolute ether. Aroma threshold values: Aroma characteristics at 1%: mild, floral, balsamic, sweet, floral, jasmine and rose, with a cinnamon spicy nuance. Taste threshold values: Taste characteristics at 10 to 25 ppm: spicy, cinnamic balsamic, with a floral, yeasty note and a lingering spicy aftertaste. Natural occurrence: Cinnamyl cinnamate is one of the most important constituents of storax: Liqidambar orientale, Liquidambar styracifluum L. It is also found in white Peru and Honduras balsams.

CINNAMYL FORMATE Synonyms: Cinnamyl alcohol, formate; Cinnamyl methanoate; Formic acid, cinnamyl ester; gamma-Phenylallyl formate; 3-Phenyl2-propen-1-ol formate; 3-Phenyl-2-propen-1-yl formate; 2-Propen-1-ol, 3-phenyl-, 1-formate CAS No.: CoE No.:

104‑65‑4 352

FL No.: 09.085 EINECS No.: 203‑223‑3

FEMA No.: JECFA No.:

2299 649

NAS No.:

2299

Description: Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.494 mg

IOFI: n/a

Empirical Formula/MW: C10H10O2/162.19 Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

95% 250°C

Specific gravity

1.550–1.556 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.075–1.082 (25°C)

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

Usual 0.51 1.24 10.00 1.16

Max. 1.22 8.02 15.00 8.54

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.70 78.97 0.55 1.58

Max. 7.73 155.60 1.29 6.95

Synthesis: By esterification of cinnamyl alcohol with formic acid. Aroma threshold values: Detection at 1.0%: cinnamon spicy, slightly balsamic, cherry fruity with berry and tropical nuances. Taste threshold values: Taste characteristics at 5 ppm: sweet, cinnamon-like, astringent, with woody resinous and balsamic nuances. Natural occurrence: Reported found in narcissus.

CINNAMYL ISOBUTYRATE Synonyms: Isobutyric acid, cinnamyl ester; 2-Methyl-propanoic acid, 3-phenyl-2-propenyl ester; Propanoic acid, 2-methyl-, 3-phenyl-2-propenyl ester

CINNAMYL ISOVALERATE

CAS No.: CoE No.:

103‑59‑3 496

305

FL No.: 09.470 EINECS No.: 203‑126‑6

FEMA No.: JECFA No.:

2297 653

NAS No.:

2297

Description: Cinnamyl isobutyrate has a sweet, balsamic, fruity odor and sweet taste reminiscent of apple and banana. Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.773 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H16O2/204.27

Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

96% 254°C

Specific gravity

1.520–1.528 (20°C) Soluble in oils; insoluble in water; miscible in alcohol 1.005–1.014 (25°C)

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

Usual 0.25 3.56 12.93 1.00 1.87

Max. 1.46 9.16 12.93 3.00 7.29

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

Usual 2.09 0.67 1.00 0.76 2.92

Max. 3.18 0.70 3.00 1.77 7.86

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

CINNAMYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 3-phenyl-2-propenyl ester; Cinnamyl 3-methyl butyrate; Isovaleric acid, cinnamyl ester; 3-Methylbutanoic acid 3-phenyl-2-propenyl ester; 3-Phenylallyl isovalerate CAS No.: CoE No.:

140‑27‑2 454

FL No.: 09.459 EINECS No.: 205‑407‑9

FEMA No.: JECFA No.:

2302 654

NAS No.:

2302

Description: Cinnamyl isovalerate has a characteristic rose-like odor and an apple-like taste. Consumption: Annual: 333.33 lb

Individual: 0.0002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.998 mg

IOFI: Nature Identical

CINNAMYL PHENYLACETATE

306 Empirical Formula/MW: C14H18O2/218.29 Specifications: (JECFA, 2000) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale-yellowish liquid

Solubility

Assay (min) Boiling point

95% 313°C

Specific gravity

1.520–1.528 (20°C) Insoluble in water; miscible in oils and alcohol 1.005–1.014 (25°C)

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

Usual 0.85 4.37 28.00 2.81

Max. 2.34 7.40 28.00 4.44

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.93 11.18 1.38 3.78

Max. 10.44 14.12 2.63 6.15

Synthesis: By esterification of cinnamic alcohol with isovaleric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: fruity, sweet, pineapple, with waxy and spicy nuances. Natural occurrence: Not reported found in nature.

CINNAMYL PHENYLACETATE Synonyms: Benzeneacetic acid, 3-phenyl-2-propenyl ester CAS No.: 7492‑65‑1 FL No.: 09.708 FEMA No.: 2300 NAS No.: CoE No.: 235 EINECS No.: 231‑322‑1 JECFA No.: 655 Description: Cinnamyl phenylacetate has a deep, rich, chrysanthemum-like odor and a spicy, honey-like flavor. Consumption: Annual: 0.17 lb

2300

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 3.706 mg

IOFI: Artificial

Empirical Formula/MW: C17H16O2/252.32 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, slightly viscous liquid 96% 333–335°C

Refractive index Solubility Specific gravity

1.575–1.581 (20°C) Insoluble in water; miscible in alcohol 1.089–1.095 (25°C)

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

Usual 1.00 16.10 6.60

Max. 2.70 20.17 10.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 37.00 4.57 11.27

Max. 41.00 7.35 15.24

CITRAL (NERAL)

307

Synthesis: From cinnamylchloride and sodium phenylacetate; also by esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CINNAMYL PROPIONATE Synonyms: Cinnamyl alcohol, propionate; 3-Phenyl-2-propen-1-ol propanoate; 3-Phenyl-2-propenyl propionate; 3-Phenyl-2propen-1-yl propionate; 2-Propen-1-ol, 3-phenyl-, propanoate; Propionic acid, cinnamyl ester CAS No.: CoE No.:

103‑56‑0 414

FL No.: 09.133 EINECS No.: 203‑124‑5

FEMA No.: JECFA No.:

2301 651

NAS No.:

2301

Description: Cinnamyl propionate has a spicy, fruital odor with a woody, balsamic undernote and a sweet, warm, powerful, spicy taste. Consumption: Annual: 633.33 lb

Individual: 0.0005367 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 8 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.618 mg

IOFI: n/a

Empirical Formula/MW:

O

C12H14O2/190.24

H3C O

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

3.0 Colorless to pale-yellow liquid 98% 289°C

Refractive index Solubility Specific gravity

1.532–1.537 (20°C) Insoluble in water; miscible in alcohol 1.029–1.034 (25°C)

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

Usual 1.00 9.08 17.84 2.40

Max. 1.50 13.63 240.10 3.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.08 16.28 1.41 6.10

Max. 5.68 29.84 2.26 7.81

Synthesis: By esterification of cinnamic alcohol with propionic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, floral, waxy, balsamic, green, punch, grape and cherry. Natural occurrence: Not reported found in nature.

CITRAL (NERAL) Synonyms: 3,7-Dimethyl-2,6-octadienal; 3,7-Dimethyl-trans-2,6-octadienal; 3,7-Dimethyl-1,2,6-octadienal; EPA Pesticide Chemical Code 040510; Geranial; 2,6-Octadienal, 3,7-dimethyl-; Citral CAS No.: CoE No.:

5392‑40‑5 109

FL No.: 05.020 EINECS No.: 226‑394‑6

FEMA No.: JECFA No.:

2303 1225

NAS No.:

2303

CITRAL DIETHYL ACETAL

308

Description: Citral has a strong, lemon-like odor and a characteristic bittersweet taste. Commercially, the product is a mixture of two geometric isomers—α-citral and β-citral, each exhibiting cis- and trans-isomers because of the position of the double bond. Consumption: Annual: 59500.00 lb

Individual: 0.05042 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1979) Trade association guidelines: FEMA PADI: 25.273 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3

C10H16O/152.24 C H3

C H3

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Pale-yellow oily liquid

Solubility

Assay (min) Boiling point

96% (sum of cis- and trans-isomers) 228°C

Specific gravity

1.486–1.490 (20°C) Insoluble in glycerol; very slightly soluble in water; soluble in fixed oils, mineral oils, propylene glycol and ethanol 0.885–0.891 (25°C)

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

Usual 3.29 132.80 0.00 146.90 10.00 22.29

Max. 5.90 177.50 0.20 429.80 10.00 33.55

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

Usual 173.70 0.50 7.68 1.00 17.33 142.20

Max. 209.70 0.75 114.50 2.25 27.72 181.10

Synthesis: Citral is usually isolated from the citral-containing oil by chemical means or by chemical synthesis (from β-pinene, isoprene, etc.). Aroma threshold values: Detection at 1.0%: characterizing lemon-like, distilled lime peel, intense aldehydic citruslike. Taste threshold values: Taste characteristics at 5 ppm in 5% sugar and 0.1% CA: characteristic lemon, peely, citrus, green floral juicy with woody and candy notes. Natural occurrence: Reported found in apricot, clary sage, ginger, grape, grapefruit, lemon, lime, mandarin, orange, raspberry, tamarind, tangerine, tea and tomato.

CITRAL DIETHYL ACETAL Synonyms:  1,1-Diethoxy-3,7-dimethylocta-2,6-diene; 1,1-Diethoxy-3,7-dimethyl-2,6-octadiene; 3,7-Dimethyl-2,6-octadienal diethyl acetal; 2,6-Octadienal, 3,7-dimethyl-, diethyl acetal; 2,6-Octadiene, 1,1-diethoxy-3,7-dimethylCAS No.: CoE No.:

7492‑66‑2 38

FL No.: 06.004 EINECS No.: 231‑323‑7

FEMA No.: JECFA No.:

2304 948

NAS No.:

2304

Description: Citral diethyl acetal has a mild, green, citrus odor and a green, oily, citrus-peel flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000438 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

CITRAL DIMETHYL ACETAL

309

Trade association guidelines: FEMA PADI: 8.325 mg

IOFI: Artificial

Empirical Formula/MW:

C14H26O2/226.36

Specifications: (JECFA, 2008) Acid value (max)

2.0

Other requirements

Appearance

Colorless liquid

Refractive index

Assay (min)

92% (sum of cis and trans-isomers)

Solubility

Boiling point

230°C; 140–142 (15 mmHg)

Specific gravity

Minimum assay (sum of isomers + hemiacetals + citral): 98% 1.445–1.455 (20°C) 1:2–2.6 in 80% alcohol; almost insoluble in water; soluble in propylene glycol 0.864–0.879 (25°C)

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

Usual 0.01 55.00 5.00

Max. 1.00 62.00 7.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.00 2.35 41.83

Max. 10.00 4.72 53.99

Synthesis: From ethyl orthoformate and citral. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, citrus lemon with waxy nuance. Natural occurrence: Reported not found in nature.

CITRAL DIMETHYL ACETAL Synonyms:  1,1-Dimethoxy-3,7-dimethyl-2,6-ocadiene;  1,1-Dimethoxy-3,7-dimethyl-2,6-octa-diene;  1,1-Dimethoxy-3,7-dimethyl­ octa-2,6-diene; 2,6-Octadiene, 1,1-dimethoxy-3, 7-di-methyl-; 2,6-Octadiene, 1,1-dimethoxy-3,7-dimethyl-, (cis and trans) CAS No.: CoE No.:

7549‑37‑3 39

FL No.: 06.005 EINECS No.: 231‑434‑0

FEMA No.: JECFA No.:

2305 944

NAS No.:

2305

Description: Citral dimethyl acetal has a fresh, lemon-like odor. The commercial product consists of a mixture of cis- and trans-isomers. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 60 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 17.048 mg Empirical Formula/MW:

C12H22O2/198.30

IOFI: Artificial

CITRAL PROPYLENE GLYCOL ACETAL

310 Specifications: (JECFA, 2008) Acid value (max)

2.0

Other requirements

Appearance

Colorless to yellowish liquid

Refractive index

Assay (min)

92% (sum of isomers)

Solubility

Boiling point

105–106°C (10 mmHg)

Specific gravity

Minimum assay (sum of isomers + hemiacetals + citral): 98% 1.450–1.463 (20°C) Insoluble in water; miscible in ethanol at room temperature; soluble in organic solvents and oils 0.881–0.893 (25°C)

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

Usual 0.01 86.48 44.21

Max. 7.00 102.50 62.76

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 80.00 19.99 58.59

Max. 100.00 25.59 74.65

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: green, citrus, lemon, grapefruit, lime with woody and terpy nuance. Natural occurrence: Reported not found in nature.

CITRAL PROPYLENE GLYCOL ACETAL Synonyms: Citral, 1,2-propylene glycol acetal; 2-(2,6-Dimethylhepta-1,5-dienyl)-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 2-(2,6-dimethyl-1,5-heptadienyl)-4-methylCAS No.: CoE No.:

10444‑50‑5 2343

FL No.: 06.035 EINECS No.: 233‑929‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7626

Description: Citral propylene glycol acetal has a sweet, citrus, lemon–orange odor; mild, lemony flavor changing to a lemon flavor in aqueous media. Consumption: Annual: 0.33 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C13H22O2/210.32

Specifications: (Burdock, 1997) Appearance

Colorless, oily liquid

Solubility

Reported uses (ppm): n/a Synthesis: Condensation of citral with propylene glycol using a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Slightly soluble in water (with some decomposition); soluble in propylene glycol, alcohol, and oils

CITRIC ACID

311

CITRIC ACID Synonyms: 2-Hydroxy-1,2,3-propanetricarboxylic acid; Anhydrous citric acid; Citric acid, anhydrous; Citric acid, monohydrate; Citretten; Citro; EPA Pesticide Chemical Code 021801; β-Hydroxytricarballylic acid; β-Hydroxy-tricarboxylic acid; 2-Hydroxy1,2,3-propanetricarboxylic acid; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-; Citric acid [USAN:JAN] CAS No.: CoE No.:

77‑92‑9 20

FL No.: n/a EINECS No.: 201‑069‑1

FEMA No.: JECFA No.:

2306 218

NAS No.:

2306

Description: Citric acid and its salts are naturally occurring constituents and common metabolites in plant and animal tissues. Citric acid is an intermediary compound in the Krebs cycle linking oxidative metabolism of carbohydrate, protein and fat. The concentration of naturally occurring citrate is relatively higher in fruits, particularly citrus fruits and juices than vegetables and animal tissues. Typical concentrations, fresh weight, are about 1% in orange juice and up to 8% in unripe lemon juice as compared to less than 0.1% in peas, corn and cabbage and about 0.1% in human milk. Citric acid has a pleasant acid taste and is odorless.* Consumption: Annual: 106,833,333.33 lb

Individual: 90.5367 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 131 et seq. 133 et seq., 145 et seq. 146 et seq. 150 et seq. 155.130, 161.190,163 et seq. 169.115, 169.140, 169.150, 172.755, 172.370, 172.832, 172.841, 172.861, 173 et seq. 178 et seq. 184.1007, 184.1033, 184.1140, 184.1195, 184.1296, 184.1298, 184.1307c, 184.1386, 184.1449, 184.1625, 184.1751, 184.1851, 184.1848, 184.1911 582.1033, 582.6033, 573.580 FDA (other): Approved for OTC use (21 CFR 310.545, 331.11); excipient (CDER, 1996); 27CFR 24.182, 24.246, 24.244, 24.178, 5.23 JECFA: ADI: Not limited. Group ADI for citric acid and its calcium, potassium and ammonium salts (1973). Trade association guidelines: FEMA PADI: 3.126 mg

IOFI: Nature Identical

Empirical Formula/MW: Empirical Formula/MW: C6H8O7/192.12

Specifications: (JECFA, 2008) Appearance

White or colorless, crystalline solid

Melting point

Assay (min)

99.5%

Solubility

152–154°C for anhydrous form, about 100 for the monohydrate Very soluble in water; slightly soluble in ether; freely soluble in ethanol

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

Usual 6.62 2.13 0.13 0.38 0.38 0.28 0.60 0.46 0.31 1.31 1.01 12.90 2.62

Max. 8.25 2.65 0.13 0.87 0.81 0.93 0.60 0.84 0.39 2.91 1.82 15.93 3.89

Food Category Gravies Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Snack foods Soft candy Soups Sweet sauce

Usual 0.99 2.27 0.82 0.83 1.71 0.40 0.98 0.50 33.00 0.38 2.19 0.20 2.66

Max. 1.63 5.51 0.89 1.34 2.94 0.40 0.98 1.15 33.00 1.08 13.76 0.22 3.30

Synthesis: By mycological fermentation using molasses and strains of Aspergillus niger; from citrus juices and pineapple wastes. *

Adapted from SCOGS (Select Committee on GRAS Substances) report on citric acid, PB 280 954.

CITRIC AND FATTY ACID ESTERS OF GLYCEROL

312 Aroma threshold values: Detection: 9.6 to 350 ppm Taste threshold values: n/a

Natural occurrence: Extremely widespread in nature; also identified in the flowers of Hibiscus subdariffa, cocoa and kiwifruit.

CITRIC AND FATTY ACID ESTERS OF GLYCEROL Synonyms: Citric acid esters of mono- and diglycerides; Citroglycerides CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4307 n/a

NAS No.:

n/a

Description: 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

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Condiments, relishes Confections, frostings Fish products Gelatins, puddings Gravies Hard candy

Usual 0.80 45.00 0.20 4.50 0.03 2.50 0.10 2.00

Max. 1.50 90.00 0.40 9.00 0.06 5.00 0.20 4.00

Food Category Instant coffee/tea Meat products Milk products Nonalcoholic beverages Poultry Seasonings flavors Soft candy Soups

Usual 0.60 0.002 0.30 0.20 0.003 0.10 3.00 0.10

Max. 1.30 0.004 0.60 0.30 0.006 0.20 6.00 0.20

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

CITRONELLA Botanical name: Cymbopogon winterianus (Andropogon nardus), Java de Tong (Java citronella), C. nardus Randle (Andropogon nardus), Ceylon de Tong (Ceylon citronella) Botanical family: Poaceae Foreign names: Citronelle (Fr.), Citronel (Ger.), Citronella (Sp.), Citronella (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: Ceylon citronella (C. nardus) and Java citronella (C. winterianus) are both perennial grasses growing more than 1 m high. The herb is harvested two to three times a year in Ceylon. The freshly cut or partially dried herb is steam distilled. The plant yields the largest amount of essential oil at about its third year of growth. Citronella is also cultivated and distilled in Java, Guatemala, Taiwan, Hainan, Argentina and New Guinea. The Java-type essential oil is considered to be of superior quality over the Ceylon type. Citronella has a characteristic citronella, rose- and lemon-like odor. The Council of Europe (CoE, 2000) has described Ceylon citronella and Java Citronella separately. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

CITRONELLA OIL

313

Regulatory Status: CoE: Ceylon-type: Herb, category 3 (with limits on methyleugenol); Java-type: Herb, category 1. FDA: 21 CFR, 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.116 mg

IOFI: Natural

Essential oil composition: Citronella oil contains a number of fragrant fractions of which citronellal, geraniol and citronellol are the major components. Ceylon citronella oil contains 55 to 65% total acetylizable alcohols (calculated as citronellol) and 7 to 15% total aldehyde (calculated as citronellal). The main constituents are geraniol (18 to 20%), citronellol (6.4 to 8.4%), citronellal (5 to 15%), geranyl acetate (2%); limonene (9 to 11%) and methyl isoeugenol (7.2 to 11.3%). Other constituents are camphene, caryophyllene, linalool, citral (neral and geranial), methylheapenone, methyleugenol, l-borneol, nerol, eugenol and farnesol.* Java citronella oil contains not less than 35% alcohols (calculated as citronellol) and not less than 35% aldehydes (calculated as citronellal). The Java type appears to have higher concentrations of citronellol (35%) and geraniol (21%) than does the Ceylon type (citronellol 10% and geraniol 18%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.31 6.07 5.15 2.42

Max. 5.04 7.96 9.85 4.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 4.79 1.20 4.31

Max. 3.17 4.79 4.88 6.62

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: floral, green, rosy and citrus-lemon.

CITRONELLA OIL Other names: Citronella oil (C. nardus Rendle); EPA Pesticide Chemical Code 021901; Essential oil of Cymbopogon nardus; Oil of citronella; Oils, citronella CAS No.: CoE No.:

8000‑29‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2308 n/a

NAS No.:

2308

Description: There are two essential oils: Ceylon citronella oil and Java citronella oil. Ceylon citronella oil is obtained by steam distillation of the partially dried herb known as the lanabatu variety, while the Java citronella oil is obtained by steam or water distillation of the freshly cut or partially dried herb known as the maha pengira variety. It differs from the Ceylon citronella oil in both composition and odor. The Ceylon type has a characteristic citronellal-like odor. Java-type oil has a pronounced aldehyde (rose, lemon-like) odor. Consumption: Annual: 1350.00 lb

Individual: 0.001144 mg/kg/day

Regulatory Status: CoE: See Citronella. FDA: 21 CFR 182.20; 582.20 FDA (other): 27 CFR 21.105, 21.65, 21.151 JECFA: n/a Trade association guidelines: FEMA PADI: 9.461 mg IOFI: Natural Specifications: (Burdock, 1997) Aldehyde content Optical rotation (20°C) Refractive index (20°C)

Ceylon type: 7–15%; Java type: 30–45% Ceylon type: –9° to –18°; Java type: –9° to 0° Ceylon type: 1.479–1.495; Java type: 1.466–1.475

Solubility Specific gravity (20°C) Total alcohol (as geraniol)

Ceylon type: 1:2 in 80% ethanol; Java type: 1:2 in 80% ethanol Ceylon type: 0.894–0.906; Java type: 0.878–0.895 Ceylon type: 55–65%; Java type: 32–35%

Physical–chemical characteristics: The Ceylon oil is a pale yellow to yellowish-brown liquid. The Java-type oil is a clear, mobile, light yellow to brownish liquid.

*

Boelens et al. (1994). Perfumer & Flavorist. 19, 29–45.

CITRONELLAL

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

Usual 32.96 34.95 31.60 17.80

Max. 40.00 47.61 42.58 28.80

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy Hard candy

Usual 24.95 16.60 33.24 3.28

Max. 38.92 26.23 45.88 12.98

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

CITRONELLAL Synonyms: β-Citronellal; Citronellel; Citronellol, (D); 3,7-Dimethyl-6-octenal; 3,7-Dimethyl-6-octen-1-al; 6-Octenal,3,7-dimethyl-; Poly((1,3a,4,6,7,7a-hexahydro-1,3-dioxo-3H-furo(3,4-c)pyran-4,6-d-iyl)(tetrahydro-2,5-dioxo-3,4-furandiyl)methylene); D-Rhodinal; Rhodinal CAS No.: CoE No.:

106‑23‑0 110

FL No.: 05.021 EINECS No.: 203‑376‑6

FEMA No.: JECFA No.:

2307 1220

NAS No.:

2307

Description: Citronellal has an intense, lemon-, citronella-, rose-type odor. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): 27 CFR21.105 JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.116 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

85% (aldehydes as C10H18O) 206°C

Specific gravity

1.446–1.456 (20°C) Insoluble in water, glycerol; soluble in fixed oils and ethanol; slightly soluble in propylene glycol 0.850–0.860 (25°C)

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

Usual 1.31 6.07 5.15 2.42

Max. 5.04 7.96 9.85 4.61

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.20 4.79 1.20 4.31

Max. 3.17 4.79 4.88 6.62

Synthesis: Can be prepared by chemical synthesis or by fractional distillation of natural oils, such as citronella. Industrially prepared by hydrogenation of β-citronellol or by catalytic hydrogenation of citral; also in the laboratory by dehydration of hydroxydihydrocitronellal. Aroma threshold values: Detection: 31 to 100 ppb Taste threshold values: Taste characteristics at 10 ppm: floral, green, rosy and citrus-lemon.

CITRONELLIC ACID

315

Natural occurrence: The d-form of citronellal has been reported in the oil of citronella (Ceylon, Jammus, Kaschmis), in the oil from leaves of Barosma pulchella, in the oil from roots of Phebalium nudum, in the oils of Eucalyptus citriodora, Leptospermum citratum and Baeckea citriodora; the l-form is present in the oils of Backhousia citriodora var. A, Eucalyptus citridora, Litsea cubeba (fruits) and lemongrass. Citronellal also is present in the oils of lemon, mandarin, Lavandula delphinensis, Ocimum canum f. citrata, lime and kumquat, swangi (Citrus hystrix D.C.), ginger pepper and lemon balm (Melissa officinalis L.).

CITRONELLIC ACID Synonyms: 3,7-Dimethyl-6-octenoic acid; Rhodinic acid; Rhodinolic acid; 6-Octenoic acid, 3,7-dimethylCAS No.: CoE No.:

502‑47‑6 616

FL No.: 08.036 EINECS No.: 207‑939‑7

FEMA No.: JECFA No.:

3142 1221

NAS No.:

3142

Description: Citronellic acid has a green-grassy odor. 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 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.240 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O7/170.25

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

121–122°C (1 mmHg)

Specific gravity

1.455–1.462 (20°C) Insoluble in glycerol, water; soluble in most fixed oils, propylene glycol and ethanol 0.920–0.926 (20°C)

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

Usual 0.60 1.10 0.60

Max. 1.25 2.25 1.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.07 1.07

Max. 2.25 1.25

Synthesis: By oxidation of citronellal; also by the conversion of pulegone. Aroma threshold values: Detection at 1%: fatty, waxy, heavy, floral with a slight citronella nuance. It also has vegetative and tobacco nuances. Taste threshold values: Taste characteristics at 5 to 30 ppm: mild, floral, rosy, fruity melon with slight hints of citronella and citrus. Natural occurrence: The d-form is reportedly a constituent of Java citronella, geranium, Borosma pulchellum, Xanthoxylum piperitum, bitter-orange leaves, lemongrass, Calytrix virgata and Calytrix tetragona leaves; the l-form has been reportedly identified in cypress oil (Callitirs glauca R. Br.), Callitirs intratropica, in the oil of Chamaecyparis obtusa and of Thujopsis dolabrata; the d,l-form is isolated from camphor oil. Also reported found in mandarin peel oil, swangi (Citrus hystrix D.C.), peppermint oil and black tea.

CITRONELLOL

316

CITRONELLOL Synonyms: d-Citronellol; 3,7-Dimethyl-6-octen-1-ol; for the l-form see Rhodinol CAS No.: CoE No.:

106‑22‑9 59

FL No.: 02.011 EINECS No.: 203‑375‑0

FEMA No.: JECFA No.:

2309 1219

NAS No.:

2309

Description: Citronellol has a characteristic rose-like odor. Because odor plays such an important part in selecting this material, there may be special grades of citronellol that do not meet the Essential Oil Association specification. These limits have been broadened enough to include best qualities of commercial citronellol and chemically pure citronellol. l-Citronellol has a sweet, peach-like flavor; d-citronellol has a bitter taste. Consumption: Annual: 3766.67 lb

Individual: 0.003192 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1979) Trade association guidelines: FEMA PADI: 1.156 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H20O/156.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% (total alcohols as C10H20O) 225°C

Specific gravity

1.454–1.462 (20°C) Insoluble in glycerol; slightly soluble in water; soluble in most fixed oils, propylene glycol and ethanol 0.850–0.860 (25°C)

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

Usual 1.03 6.47 7.87 1.41

Max. 4.21 20.26 9.23 39.50

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.70 1.87 1.30 4.46

Max. 6.32 1.94 4.41 18.16

Synthesis: It is generally accepted to distinguish rhodinol as the product isolated from geranium consisting of a mixture of l-citronellol and geraniol, whereas the name l-citronellol should be used to indicate the corresponding synthetic product with the highest level of purity; dl-citronellol can be prepared by catalytic hydrogenation of geraniol or by oxidation of allo-cyrnene; l-citronellol is prepared from (+) d-pinene via (+) cis-pinene to (+) 2,6-dimethyl-2,7-octadiene and, finally, isolating l-citronellol by hydrolysis of the aluminum-organo compound. Aroma threshold values: Detection at 11 ppb to 2.2 ppm; l-form, 40 ppb Taste threshold values: Taste characteristics at 20 ppm: floral, rose, sweet and green with fruity citrus nuances. Natural occurrence: l-Citronellol has been found in the plants of the Rosaceae family; d- and dl-citronellol have been identified in Verbenaceae, Labiatae, Rutaceae, Geraniaceae and others; citronellol has been reported in about 70 essential oils and in the oil of Rosa bourbonia; the Bulgarian rose oil has been reported to contain more than 50% l-citronellol, whereas East African geranium contains more than 80% of the d-isomer; the natural product is always optically active. Reported found in guava fruit, orange, bilberry, blackcurrant, nutmeg, ginger, corn mint oil (Mentha arvensis L. var. piperascens), mustard, pennyroyal oil (Mentha pulegium L.), hop oil, tea, coriander seed, cardamom, beer, rum, and apple juice.

CITRONELLYL ANTHRANILATE

317

CITRONELLYL ACETATE Synonyms: Acetic acid, citronellyl ester; Citronellol acetate; Acetic acid, 3,7-dimethyl-6-octen-1-yl ester; 1-Acetoxy-3,7-dimethyloct6-ene; Citronellyl acetate; β-Citronellyl acetate; 3,7-Dimethyl-6-octen-1-ol acetate; 3,7-Dimethyl-6-octen-1-yl acetate; Natural rhodinol, acetylated; 2-Octen-8-ol, 2,6-dimethyl-, acetate; 6-Octen-1-ol, 3,7-dimethyl-, acetate CAS No.: CoE No.:

150‑84‑5 202

FL No.: 09.012 EINECS No.: 205‑775‑0

FEMA No.: JECFA No.:

2311 57

NAS No.:

2311

Description: Citronellyl acetate has a fresh, fruity odor reminiscent of rose and a pungent taste at the beginning, turning to sweet, apricot-like taste afterward. Consumption: Annual: 683.33 lb

Individual: 0.0005790 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.338 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H22O2/198.30

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 229°C

Specific gravity

1.440–1.450 (20°C) 1:9 in 70% alcohol; soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol and water 0.883–0.893 (25°C)

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

Usual 2.75 10.36 5.68 8.13

Max. 4.78 20.10 5.68 13.93

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.06 28.33 3.99 10.80

Max. 10.49 28.33 6.54 19.88

Synthesis: By direct acetylation of citronellol (natural or synthetic); its physical–chemical characteristics vary, depending on the quality of the starting alcohol. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 30 ppm: floral, green, fruity, sweet, citrus and waxy character. Natural occurrence: Reported in the oil of citronella, Chamaecyparis lawsoniana Parl, orange juice, lemon juice, lemon and grapefruit peel oil, swangi (Citrus hystrix D.C.), ginger, tarragon, myrtle leaf, nutmeg, Cympogon citralis oil and beer.

CITRONELLYL ANTHRANILATE Synonyms: 6-Octen-1-ol, 3,7-dimethyl-, 2-aminobenzoate; 3,7-Dimethyloct-6-enyl 2-aminobenzoate CAS No.: CoE No.:

68555‑57‑7 n/a

FL No.: n/a EINECS No.: 271‑433‑2

Description: Colorless liquid; rose, fruity aroma.

FEMA No.: JECFA No.:

4086 1539

NAS No.:

n/a

CITRONELLYL BUTYRATE

318

Consumption: Odor and/or flavor used in floral, frangipanni plumeria, freesia, neroli, orange blossom fleur d’oranger, petitgrain, and rose. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 4.628 mg

IOFI: Artificial

Empirical Formula/MW: H2N

C17H25O2N/275.39

H3C

O

C H3

C H3

O

Specifications: (JECFA, 2008) Acid value (max) Assay (min)

1.0 96% 160°C (0.1 mmHg) Boiling point 365°C Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 10.00 10.00 1.00 5.00 10.00 1.00 20.00 25.00

Max. 100.00 50.00 25.00 25.00 50.00 5.00 100.00 50.00

Refractive index Solubility

1.531–1.537 (20°C) Insoluble in water; soluble in ethanol

Specific gravity

1.001–1.007 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages Processed fruits Snack foods Soft candy Sweet sauce

Usual 10.00 10.00 10.00 10.00 5.00 10.00 1.00

Max. 100.00 100.00 100.00 100.00 25.00 100.00 25.00

Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CITRONELLYL BUTYRATE Synonyms: Butanoic acid, 3,7-dimethyl-6-octenyl ester; Butyric acid, 3,7-dime-thyl-6-octenyl ester; Citronellyl butyrate; Citronellyl n-butyrate; 2,6-Dimethyl-2-octen-8-ol, butyrate; 2,6-Dimethyl-2-octen-8-yl butyrate; 3,7-Dimethyl-6-octenyl butanoate; Natural rhodinol, butylated; 6-Octen-1-ol, 3,7-dimethyl-, butyrate; Rhodinyl butyrate; Butanoic acid, 3,7-dimethyl-6-octen-1-yl ester CAS No.: CoE No.:

141‑16‑2 275

FL No.: 09.049 EINECS No.: 205‑463‑4

FEMA No.: JECFA No.:

2312 65

NAS No.:

2312

Description: Citronellyl butyrate has a strong, fruity and rose-like odor with sweet, plum-like taste. Consumption: Annual: 88.33 lb

Individual: 0.00007485 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 4 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

CITRONELLYL FORMATE

319

Trade association guidelines: FEMA PADI: 3.300 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H26O2/226.36

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 243°C

Specific gravity

1.455–1.462 (20°C) 1:6 to 1:9 in 80% alcohol; soluble in alcohol and most fixed oils; insoluble in glycerin, propylene glycol and water 0.889–0.904 (25°C)

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

Usual 2.25 14.20 0.61 13.96

Max. 4.50 23.56 0.75 22.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.41 22.28 5.67 14.63

Max. 16.34 22.28 8.99 22.97

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, waxy, green with perfume nuance. Natural occurrence: Reported in Ceylon citronella oil, orange juice, tomato, passion fruit and juice.

CITRONELLYL FORMATE Synonyms: 2,6-Dimethyl-2-octen-8-yl formate; 3,7-Dimethyl-6-octen-1-ol formate; 3,7-Di-methyl-6-octen-1-yl formate; Formic acid, citronellyl ester; Formic acid, 3,7-dimethyl-6-octen-1-yl ester; 6-Octen-1-ol, 3,7-dimethyl-, formate CAS No.: CoE No.:

105‑85‑1 345

FL No.: 09.078 EINECS No.: 203‑338‑9

FEMA No.: JECFA No.:

2314 53

NAS No.:

2314

Description: Citronellyl formate has a strong, fruity, rose-like odor with a sweet, fruity taste. Consumption: Annual: 46.67 lb

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 15 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 6.165 mg Empirical Formula/MW:

C11H20O2/184.28

IOFI: Nature Identical

CITRONELLYL ISOBUTYRATE

320 Specifications: (JECFA, 1997) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

86% 235°C

Specific gravity

1.443–1.452 (20°C) 1:3 in 80% alcohol; soluble in alcohol and most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 0.890–0.903 (25°C)

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

Usual 6.68 25.35 22.90 17.92

Max. 11.14 34.54 28.81 25.31

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.15 13.02 28.27

Max. 0.15 20.72 37.92

Synthesis: By direct esterification of citronellol with formic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, waxy, fruity, citrus and tangerine. Natural occurrence: Reported present in geranium essential oil and in the oils of Rosa borbonica, Cupressus lusitanica. Reported found in mandarin, satsuma and kumquat peel oil, laurel (Laurus nobilis L.), lovage root, black currant buds, basil and honey.

CITRONELLYL ISOBUTYRATE Synonyms: 3,7-Dimethyloct-6-enyl isobutyrate; Isobutyric acid, 3,7-dimethyl-6-octenyl ester; Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octenyl; Propanoic acid, 2-methyl-, 3,7-di-methyl-6-octenyl ester; Rhodinyl isobutyrate; Propanoic acid, 2-methyl-, 3,7-dimethyl-6-octen-1-yl ester CAS No.: CoE No.:

97‑89‑2 296

FL No.: 09.421 EINECS No.: 202‑616‑7

FEMA No.: JECFA No.:

2313 71

NAS No.:

2313

Description: Citronellyl isobutyrate has a sweet, fruity and rose-like odor with a slightly sweet, apricot-like taste. Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.643 mg

IOFI: n/a

Empirical Formula/MW:

C14H26O2/226.36

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 249°C

Specific gravity

1.440–1.448 (20°C) 1:6 in 80% alcohol; miscible with alcohol, chloroform, ether and most fixed oils; insoluble in water 0.870–0.880 (25°C)

CITRONELLYL OXYACETALDEHYDE

321

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

Usual 2.57 17.63 0.017 1.00

Max. 4.43 22.57 0.023 10.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.25 1.00 2.70

Max. 0.25 10.00 40.00

Synthesis: By direct esterification of citronellol with isobutyric acid via azeotropic conditions or using isobutyric anhydride. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: waxy, fruity, green, with a citrus and tropical nuance. Natural occurrence: Reported in Ceylon citronella oil.

CITRONELLYL OXYACETALDEHYDE Synonyms: Acetaldehyde, ((3,7-dimethyl-6-octenyl)oxy)-; ((3,7-Dimethyl-6-octenyl)oxy)acetaldehyde; Citronelloxy­ acetaldehyde; Citronellyloxyacetaldehyde; 6,10-Di-methyl-3-oxa-9-undecenal; Acetaldehyde, 2-((3,7-dimethyl-6-octen-1-yl)oxy)CAS No.: CoE No.:

7492‑67‑3 2012

FL No.: 05.079 EINECS No.: 231‑324‑2

FEMA No.: JECFA No.:

2310 592

NAS No.:

2310

Description: Citronellyl oxyacetaldehyde has a strong, floral odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.317 mg

IOFI: Artificial

Empirical Formula/MW:

C12H22O2/198.30

Specifications: (JECFA, 2008) Appareance Assay (min) Boiling point

Colorless viscous liquid 75% 239; 130°C (12 mmHg)

Refractive index Solubility Specific gravity

1.461–1.471 (20°C) Insoluble in water; soluble in alcohol 0.922 (20°C)

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

Usual 0.01 18.45 15.40

Max. 1.20 23.25 18.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 23.00 8.01 15.35

Synthesis: Interaction of bromoacetals with sodium or potassium alcoholates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: citrus, bitter, floral with a slight soapy and woody nuance. Natural occurrence: Reported not found in nature.

Max. 30.00 10.10 21.15

CITRONELLYL PHENYLACETATE

322

CITRONELLYL PHENYLACETATE Synonyms: Acetic acid, phenyl-, 3,7-dimethyl-6-octenyl ester; Benzeneacetic acid, 3,7- di-methyl-6-octenyl ester; 3,7-Dimethyl6-octenyl phenylacetate; 3,7-Dimethyl-6-octenyl benzeneacetate; 3,7-Dimethyl-6-octen-1-yl phenylacetate; Benzaeneacetic acid, 3,7-dimethyl-6-octen-1-yl ester CAS No.: CoE No.:

139‑70‑8 2157

FL No.: 09.785 EINECS No.: 205‑373‑5

FEMA No.: JECFA No.:

2315 1021

NAS No.:

2315

Description: Citronellyl phenylacetate has a sweet herbaceous, rose-like, yet heavy and very tenacious odor, reminiscent of rose petals. Consumption: Annual: <1.00 lb

Individual: 0.0001341 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 5.879 mg

IOFI: Artificial

Empirical Formula/MW:

C18H26O2/274.40

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, somewhat viscous liquid

Solubility

Assay (min) Boiling point

98% 342°C

Specific gravity

1.492–1.510 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.958–0.960 (25°C)

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

Usual 0.01 25.01 26.99

Max. 1.50 28.37 32.61

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 28.00 9.78 28.89

Max. 33.00 15.86 34.57

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

CITRONELLYL PROPIONATE Synonyms: 3,7-Dimethyl-6-octen-1-yl propionate; 3,7-Dimethyl-6-octen-1-ol propanoate; 6-Octen-1-ol, 3,7-dimethyl-, propanoate; 6-Octen-1-ol-, 3,7-dimethyl-, 1-propanoate CAS No.: CoE No.:

141‑14‑0 410

FL No.: 09.129 EINECS No.: 205‑461‑3

FEMA No.: JECFA No.:

2316 61

NAS No.:

2316

Description: Citronellyl propionate has a rose-like odor; bittersweet, plum-like taste. Consumption: Annual: 26.67 lb

Individual: 0.00002259 mg/kg/day

CITRONELLYL trans-2-METHYL-2-BUTENOATE

323

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.476 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H24O2/212.33

Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% 242°C

Specific gravity

1.443–1.449 (20°C) 1:3 in 80% alcohol; miscible with alcohol and most fixed oils; insoluble in water 0.877–0.886 (25°C)

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

Usual 2.50 20.76 1.00 15.42

Max. 4.25 27.68 10.00 20.45

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 23.16 0.22 5.69 15.07

Max. 31.75 0.22 10.94 19.82

Synthesis: By direct esterification of citronellol with propionic acid under azeotropic conditions on using propionic anhydride. Aroma threshold values: Detection at 2%: floral, green, waxy and citrus with fruity nuances. Taste threshold values: Taste characteristics at 10 ppm: floral, green, waxy, rosy and citrus with fruity nuances. Natural occurrence: Reported found in tomato.

CITRONELLYL trans-2-METHYL-2-BUTENOATE Synonyms: Citronellyl tiglate; Citronellyl tiglinate; 3,7-Dimethyl-6-octenyl trans-2-methyl-2-butenoate; 3,7-Dimethyl-6octenyl 2-methylcrotonate; (E)-Citronellyl 2-methylbut-2-enoate; 3,7-Dimethyloct-6-enyl 2-methylbutanoate; 3,7-Dimethyl6-octenyl 2-methylisocrotonate; 2-Methyl-2-butenoic acid (2E)-3,7-dimethyl-6-octenyl ester CAS No.:

24717‑85‑9 84254‑89‑7a

FL No.:

CoE No.:

n/a

EINECS No.

a

09.340 246‑426‑2 282‑535‑1a

FEMA No.:

4295

JECFA No.:

1823

NAS No.:

n/a

CAS No.: 84254‑89‑7 and EINECS No.: 282‑535‑1 are for isomer 3,7-dimethyloct-6-enyl (Z)-2-methylbut-2-enoate.

Description: Colorless liquid; winey rosy aroma. Consumption: Odor and/or flavor used in balsam, geranium, wild rose, tobacco, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.788 mg

IOFI: n/a

CITRONELLYL VALERATE

324 Empirical Formula/MW: C H3

C15H26O2/238.37

C H3

O

H3C

O

C H3 C H3

Specifications: Assay (min)

95%

Solubility

Boiling point 143–145°C (7 mmHg) 1.460–1.470 (20°C) Refractive index Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Fats, oils Fish products Frozen dairy Fruit ices Gravies Synthesis: n/a

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00

Specific gravity

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 110.00

Practically insoluble to insoluble in water; soluble in ethanol 0.901–0.911 (25°C)

Food Category Imitation dairy Jams, jellies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 7.00 20.00 2.00 7.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 35.00 110.00 10.00 35.00 25.00 10.00 35.00 25.00 25.00 25.00

Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Reported found in geranium petiole oil India (3.93%), geranium stem oil India (1.88%), geranium leaf oil Rwanda (0.14%) and geranium leaf oil India (1.40%).

CITRONELLYL VALERATE Synonyms: 3,7-Dimethyl-6-octen-1-yl valerate; Citronellyl valerate; 3,7-Dimethyl-6-octenyl pentanoate; 3,7-Dimethyloct-6-enyl valerate; Pentanoic acid, 3,7-dimethyl-6-octenyl ester; Pentanoic acid, 3,7-dimethyl-6-octen-1-yl ester CAS No.: 7540‑53‑6 FL No.: 09.151 FEMA No.: 2317 469 EINECS No.: 231‑416‑2 JECFA No.: 69 CoE No.: Description: Citronellyl valerate has a characteristic rose-, herb-, honey-like odor. Consumption: Annual: < 1.00 lb

NAS No.:

2317

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.139 mg Empirical Formula/MW:

C15H28O2/240.38

IOFI: n/a

CITRUS PEEL EXTRACT

325

Specifications: (JECFA, 2000) Appearance

Liquid 85% (min 98% valerate esters of citronellol and related terpene alcohols) 237°C

Assay (min) Boiling point

Refractive index

1.44 (20°C)

Specific gravity

0.890 (15.5°C)

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

Usual 0.10 23.42 19.99

Max. 1.10 29.49 23.78

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 33.00 15.42 23.07

Max. 40.00 19.41 28.97

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported in the essence of Boronia citriodora.

CITRUS PEEL Botanical name: Citrus spp. Botanical family: Rutaceae and the subfamily, Aurantoideae Description: Family Rutaceae is composed of a variety of trees and thorny shrubs, but within the subfamily Aurantoideae; 6 of the 28 genera are true citrus fruit trees. Of the six, Citrus may be the most important. Citrus has a berry-type fruit characterized by a juicy pulp made of vesicles filling the segments of the fruit not occupied by seeds. The part used is the peel, either the rind or the pericarb. Derivatives: Citrus flavonoids consist of the dried concentrate of water-soluble flavonoids from washed, de-oiled, ground peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Citrus Peel Extract. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Flavonoids found in citrus are a group of naturally occurring compounds, which are among the most ubiquitous in the plant kingdom. Aroma threshold values: n/a Taste threshold values: n/a

CITRUS PEEL EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2318 n/a

NAS No.: EAFUS No.:

2318 977038‑62‑2

Description: Citrus bioflavonoid extracts are substances considered as subfractions of the citrus peel extract. The extract is prepared from washed, de-oiled, ground peel and pulp of oranges, grapefruit and tangerines for use in special dietary foods in amounts up to 600 mg/day. Consumption: Annual: <1.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): n/a JECFA: n/a

Individual: 0.005760 mg/kg/day

CIVET

326 Trade association guidelines: FEMA PADI: 310.535 mg

IOFI: Natural

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

Usual 1729.00 1106.00 935.40

Max. 4500.00 1157.00 989.30

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 750.00 542.30 1199.00

Max. 800.00 542.30 1250.00

Taste threshold values: n/a

CIVET Genus species: Viverra civetta Schreber and V. zibetha Schreber (Civet cats) Animal Family: Viverridal Other names: Zibeth; Zibet; Zibetum Foreign names: Civette (Fr.), Zibet (Ger.), Algalia (Sp.), Zibetto (It.) Description: Civet cats are native to Africa. The animals are also found in India, Malaysia, Indochina and Indonesia. The product consists of odorous glandular secretion of the male and female civets. The largest quantities come from Africa, where the animals are kept captive on farms. The animal glands are drained of the secretion approximately once a week. Civet has a very strong, putrid odor, becoming sweet on dilution. Derivatives: Absolute, tincture (10 or 20% after a preliminary maceration in 95% alcohol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See Civet Absolute. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: African civet contains approximately 1.0% skatole. Aroma threshold values: n/a Taste threshold values: n/a

CIVET ABSOLUTE Other names: Civet extract; Civet; Civet oil; Civet, secretion; Civet (secretion); Civet tincture; Hyperabsolute civet; Oil of civet CAS No.: 68916‑26‑7 FL No.: n/a FEMA No.: 2319 CoE No.: n/a EINECS No.: 272‑826‑1 JECFA No.: n/a Description: Civet absolute has a sweet animal-like odor, not very strong but rich and tenacious. Consumption: Annual: 48.33 lb

NAS No.:

2319

Individual: 0.00004096 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.140 mg IOFI: n/a* Specifications: (Burdock, 1997) Acid value (total) Acid value (volatile insoluble acids) Acid value (volatile soluble acids) *

51 2 6

Ester value Iodine value Unsaponifiable matter (after ether extract)

Characteristically, the ester value of civet is approximately one-half the total acid value.

26 38 62%

CLARY OIL

327

Physical–chemical characteristics: It is a yellowish to brownish, honey-like paste. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 3.79 1.10 11.35 4.74

Max. 5.71 1.10 13.10 6.01

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.62 0.25 1.32 11.28

Max. 10.25 0.25 2.11 14.16

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

CLARY Botanical name: Salvia sclarea L. Botanical family: Lamiaceae (Libiatae) Other names: Clary sage Foreign names: Sauge sclarée (Fr.), Muscateller Salbei (Ger.), Salvia muscatel (Sp.), Salvia sclarea (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2320 n/a

NAS No.: EAFUS No.:

2320 977051‑94‑7

Description: Clary is a biennial or perennial plant cultivated for extractive purposes in the Mediterranean basin, central Europe and Russia. It is about 1.5 m tall with a taproot; hairy erect stalk; wide, woody, oval leaves; and white or light-violet flowers (July) in terminal clusters. The flowering tops and leaves are the parts used. Clary has an herb-like odor and wine-like taste. Derivatives: Tincture (20% in 65% ethanol) and distillate (70 to 80% ethanol) Consumption: Annual: <1.00 lb

Individual: 0.00000614 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC, 1992 JECFA: n/a Trade association guidelines: FEMA PADI: 4.212 mg IOFI: Natural Essential oil composition: The oil contains C6, C7, C8 and C9 aldehydes, benzoic aldehyde, linalyl acetate, α- and β-pinene and camphene. The main constituents are linalyl acetate and linalool. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 113.60

Max. 144.70

Food Category Nonalcoholic beverages

Usual 5.00

Max. 9.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, sweet, perfume-like with a slight floral spice backnote.

CLARY OIL Other names: Clary, oil (Salvia sclarea L.); Clary sage oil; Oil of clary sage; Oil of muscatel; Oil, clary sage; Sage (clary) oil; Sage (clary) oil, absolute; Sage oil clary; Sclaree sage oil CAS No.: CoE No.:

8016‑63‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2321 n/a

NAS No.:

2321

Description: The essential oil, sometimes called muscatel, is obtained by steam or water distillation of flowering tops and leaves with yields ranging between 0.7 to 1.5%. It is produced in large quantities in France, Russia and Morocco. The Italian production is fairly small. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

CLOVES

328 Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Clary. JECFA: n/a

Trade association guidelines: FEMA PADI: 4.658 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation

2.5 Between –6° and –20° Not less than 48% and not more than Assay 75% esters, calculated as linalyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index Solubility in alcohol

Between 1.458 and 1.473 (20°C) Passes test

Specific gravity

Between 0.886 and 0.929 (25°C)

Physical–chemical characteristics: The essential oil of French production is a yellow liquid. The physical–chemical characteristics vary, depending on the source; minor components also vary. The oil is soluble in most fixed oils, and in mineral oil up to three volumes, but becomes opalescent on further dilution. It is insoluble in glycerin and in propylene glycol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes

Usual 100.00 9.00 10.00

Max. 100.00 13.00 20.00

Food Category Frozen dairy Nonalcoholic beverages Soft candy

Usual 1.20 0.41 2.10

Max. 3.90 1.80 5.30

Aroma threshold values: Detection at 1.0%: green, sweet, floral, spicy, tea and hay-like with a fruity nuance. Taste threshold values: Taste characteristics at 20 ppm: green, sweet, spicy floral, woody, minty with hay and tobacco notes.

CLOVES Botanical name: Eugenia caryophyllata Thunb. Botanical family: Myrtaceae Other names: Caryophyllus Foreign names: Girofle (Fr.), Nelken (Ger.), Jerofle Clavus (Sp.), Garofano (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2327 n/a

NAS No.: EAFUS No.:

2327 977007‑79‑6

Description: Cloves are dried, unopened flower buds and twig tips of the evergreen tree Eugenla caryophyllata Thunberg. The clove tree can grow to 20 m (66 ft), and is native to tropical regions of Asia (Molucca Islands, Réunion, Penang, Zanzibar, Pemba, Tanzania, Malagasy Republic and Madagascar) and South America. Cloves have been used in China and India for centuries, even before the time of Christ. Cloves entered the western European market in the sixth century. In the United States, cloves have been used since colonial times. The principal use of cloves is in flavoring of foods and tobacco; minor uses of cloves are as analgesics and germicides. The quality of the clove product is dependent on the development stage of the flower bud. Clove buds are typically dark brown with four calyx lobes. Buds and stems are harvested by hand, sun-dried and marketed. The highest quality buds are sold as whole cloves, whereas lower quality buds, stems and leaves are used in the production of essential oils. The aroma is strongly aromatic and spicy. The flavor is warm. A major component of clove is eugenol, which has served as a medicinal agent for the treatment of gastric and duodenal ulcers, disinfectant for root canals, local anodyne for relief of hypersensitive dentin and inflamed vital pulps and a component of temporary fillings for carious teeth. Derivatives: Tincture (20% in 60 to 80% ethanol), extract, oleoresins (from buds only), and the various essential oils Derivative names: Clove bud extract, clove bud oil, clove bud oleoresin, clove lead oil, clove stem oil Consumption: Annual: 508333.33 lb

Individual: 0.4307 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257; 184.1021, 582.10 FDA (other): Approved for OTC use (21 CFR 310.544 as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a

CLOVE BUD OIL

329

Trade association guidelines: FEMA PADI: 172.722 mg

IOFI: Natural

Essential oil composition: Clove buds are known to yield approximately 15 to 20% of the volatile oil that is responsible for the characteristic aroma and flavor. The stems yield about 5% and the leaves yield about 2% oil. The bud also contains a tannin complex, a gum and resin and a number of glucosides of sterols. Clove bud oil contains mainly eugenol (4-allyl-2-methoxyphenol). Other constituents include acetyleugenol (10%) and small quantities of gallic acid, sesquiterpenes, furfural, vanillin and methyl-n-amyl ketone. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Baked goods Cheese Fats, oils Frozen dairy Fruit juice

Usual 1.59 1015.00 385.00 15.00 184.00 20.00 187.20

Max. 3.00 2359.00 1238.00 15.00 338.50 40.00 332.00

Food Category Gravies Meat products Nonalcoholic beverages Processed vegetables Soft candy Soups

Usual 32.34 304.90 129.00 484.40 219.40 153.40

Max. 131.9 969.30 141.10 484.40 225.20 795.50

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

CLOVE BUD EXTRACT Other names: Clove, extract; Clove bud, extract (Ieugenia spp.) CAS No.: CoE No.:

84961‑50‑2 n/a

FL No.: n/a EINECS No.: 284‑638‑7

FEMA No.: JECFA No.:

2322 n/a

NAS No.:

2322

Description: Clove bud extract is obtained by solvent extraction of clove buds. The odor of the clove bud extract is oily-sweet, intensely rich and spicy, slightly sour-fruity and refreshing. The odor is very closely reminiscent of dry clove buds. Consumption: Annual: 3216.67 lb

Individual: 0.002725 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 41.741 mg IOFI: Natural Physical–chemical characteristics: The clove bud extract is a semisolid mass or viscous liquid of dark-brown or pale olive-green color. Composition: Extract contains the essential oil, triglycerides and other lipids Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 125.00 108.00 130.00 26.00

Max. 150.00 127.00 180.00 39.75

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 315.00 165.30 11.63 78.75

Max. 350.00 220.90 14.58 102.50

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

CLOVE BUD OIL Other names: Clove oil; Clove absolute; Clove bud absolute; Clove oil, bud; Clove oil, redistilled; Clove oil, stem; Oil of clove, Oil of clove bud; Oils, clove; Oils, clove stem; Oleum caryohylii CAS No.: CoE No.:

8000‑34‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2323 n/a

NAS No.:

2323

CLOVE BUD OLEORESIN

330

Description: Clove bud oil is obtained by the distillation of buds with water or steam. The yield is typically between 15 and 18%, but is dependent on the quality of the buds, precautions exercised and distiller efficiency. Of the clove oils, clove bud oil is the most expensive. Approximately 50 tons is produced each year in Madagascar. The oil has the characteristic clove-like aroma and a burning, spicy flavor. Consumption: Annual: 53500.00 lb

Individual: 0.04533 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 25.399 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –1.5° and 0° Not less than 85%, by volume, of Assay phenols as eugenol Heavy metals (as Pb) Passes test Phenol Passes test

Refractive index

Between 1.527 and 1.535 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.038 and 1.060 (25°C)

Physical–chemical characteristics: The oil is clear and mobile. The color usually darkens with age. Essential oil composition: Clove bud oil contains 70 to 90% eugenol, 2 to 17% eugenyl acetate, 5 to 12% α- and β-caryophyllene and traces of caryophyllene epoxide, gallic acid, flavonoids, oleanolic acid, rhamnetin, methyl salicylate, methyl-n-amyl ketone, methyln-heptyl ketone, methyl-n-amyl carbinol, methyl-n-heptyl carbinol, methyl alchohol, methyl benzoate, furfural, α-methyl furfural, furfuryl alchohol, vanillin and possibly β-pinene, valeraldehyde, methyl furfuryl alcohol and dimethyl furfural.* Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats oils Frozen dairy Gelatins, puddings Gravies

Usual 152.50 37.18 191.60 59.52 21.00 35.63 23.12 8.44

Max. 198.10 86.63 2847.00 91.19 85.00 40.78 28.15 258.10

Food Category Hard candy Meat products Nonalcoholic beverages Processed vegetables Snack foods Soft candy Soups

Usual 19.22 127.00 11.59 11.79 160.00 96.85 1.41

Max. 161.70 161.70 14.50 17.50 320.00 138.10 9.86

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, woody, eugenol, spicy, medicinal, fresh and slightly balsamic with a nice bite. Natural occurrence: Reported found in clove bud.

CLOVE BUD OLEORESIN Other names: Clove bud, oleoresin (Eugenia spp.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2324 n/a

NAS No.: EAFUS No.:

2324 977017‑85‑8

Description: Clove bud oleoresin is a commercial name for various extracts of clove buds. The direct extraction product from the buds with boiling ethyl alcohol is quite common. Its odor is often perceptibly affected by the presence of small amounts of solvent (ethyl alcohol). Upon aging, the oleoresins develop a wine-like note, but the overall fragrance is very typical of the spice itself. The alcohol-extracted oleoresin generally makes for a more powerful perfume and flavor material than any of the other types of extract. Also see Clove.

*

Adapted from the SCOGS (Select Committee on GRAS Substances) report on cloves, PB 238 792.

CLOVE LEAF OIL

331

Consumption: Annual: 1300.00 lb

Individual: 0.001101 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257; 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 102.342 mg IOFI: Natural Physical–chemical characteristics: It is a viscous, brown liquid, occasionally separating waxy particles on standing. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 725.00 241.80 126.80 160.00 122.50

Max. 775.00 277.50 150.00 175.00 148.90

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 265.70 240.10 127.30 625.00

Max. 524.60 306.40 146.90 650.00

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

CLOVE LEAF OIL Other names: Clove buds or leaves; Cloveleaf oil; Clove leaf oil (Eugenia spp.); Clove leaf oil Indonesia; Clove leaf oil rectified; Clove oil, leaf; Oil clove leaf; clove leaf; Oil of clove leaf, Madagscar CAS No.: CoE No.:

8015‑97‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2325 n/a

NAS No.:

2325

Description: Clove leaf oil is obtained by steam distillation. Typical yield of oil from clove leaves is 2%. Approximately 2,000 tons of clove leaf oil is produced worldwide. The main producers of clove leaf oil are Madagascar (900 tons), Indonesia (850 tons), Tanzania (200 tons), Sri Lanka and Brazil. It has the characteristic odor of eugenol. Consumption: Annual: 44333.33 lb

Individual: 44333.33 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 38.516 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –2° and 0° Not less than 84% and not more than Assay 88%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test

Refractive index

Between 1.531 and 1.535 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.036 and 1.046

Physical–chemical characteristics: Freshly distilled oil is yellow, but turns dark violet after aging in iron containers. It is soluble in propylene glycol and in most fixed oils, with slight opalescence. It is relatively insoluble in glycerin and in mineral oil. Essential oil composition: The oil has a high concentration of eugenol, making it a preferred source for eugenol and subsequent conversion to isoeugenol, derivatives of eugenol and vanillin. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol may be present in the leaf oil. Little or no eugenyl acetate is present.

CLOVE STEM OIL

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

Usual 84.98 39.66 284.90 21.88 17.67 5.06

Max. 104.90 99.53 854.30 45.31 24.21 9.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables Soft candy

Usual 260.00 65.52 318.80 9.38 11.68 59.97

Max. 270.00 65.52 457.20 12.11 11.88 100.90

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet with clove, spicy, woody, eugenol and medicinal nuances.

CLOVE STEM OIL Other names: Clove stems; Clove stem oil (Eugenia spp.) CAS No.: CoE No.:

8015‑98‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2328 n/a

NAS No.:

2328

Description: Clove stem oil is obtained by steam distillation of the stem upon which the clove buds grow. Prior to distillation, the stems are sun-dried, but not pulverized. See Clove and Clove Leaf Oil above. The oil has a strong spicy, somewhat woody, but quite pleasant odor. The odor is not very different from that of eugenol (which is sweeter and less woody). Typical yield of oil from clove stems is 5%. Approximately 100 tons of clove stem oil is produced each year by Tanzania, Madagascar and Indonesia. Also see Clove. Consumption: Annual: 29166.67 lb

Individual: 0.02471 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1257, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, as cloves); excipient (CDER, 1996, as oil); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 66.658 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between –1.5° and 0° Not less than 89% and not more than Assay 95%, by volume, of phenols as eugenol Heavy metals (as Pb) Passes test

Refractive index

Between 1.534 and 1.538 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 1.048 and 1.056 (25°C)

Physical–chemical characteristics: When fairly fresh and well stored it is a pale-yellow to straw-yellow liquid. It is soluble in fixed oils and in propylene glycol, but it is relatively insoluble in glycerin and in mineral oil. Essential oil composition: Similar to the leaf oil, clove stem oil has a high composition of eugenol, making it a preferred source for eugenol and subsequent conversion to isoeugenol, derivatives of eugenol and vanillin. Caryophyllene, furfural and methyl alcohol are also present. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol may be present in the stem oil. Little or no eugenyl acetate is present. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 500.00 32.23 139.00 16.19 107.10

Max. 600.00 40.89 186.60 60.25 129.40

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

Usual 99.83 203.60 432.10 45.86 391.20

Max. 124.70 1071.00 524.60 52.61 414.40

CLOVER OIL

333

CLOVER Botanical name: Trifolium species Botanical family: Fabaceae Foreign names: Trefle (Fr.), Klee (Gr.), Trifolglio (It.) CAS No.: CoE No.:

977002‑83‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6187

Description: Clover is a tufted or diffuse herb with trifoliate leaves and toothed leaflets. Flowers consist of dense heads or spikes. More than 80 varieties of this herb are recognized. Varieties grown in Europe include T. pratense L. (reddish-pink flowers), T. repens L. and T. incarnatum L. T. pratense L. is also grown in central and northern Asia. The flowers have an intense and unpleasant odor. Derivatives: Soft dried extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 2.1 CFR 133.186, 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The main constituents of clover are coumarin, genistein, pectolinarin and bichanin A. The herb red clover (Trifolium pratense) contains isoflavones, genistein and daidzein. Analysis of the flavonoids and their glycoside malonates of the flowers extract of red clover (T. pratense) resulted in approximately 20 flavonoid glycoside malonates in the flower extract. Eight were identified as genistin 6ʺ-O-malonate, formononetin 7-O-beta-D-glucoside 6ʺ-O-malonate, biochanin A 7-O-beta-D-glucoside 6ʺ-Omalonate, trifoside 6ʺ-O-malonate, irilone 4ʹ-O-beta-D-glucoside 6ʺ-O-malonate, pratensein 7-O-beta-D-glucoside 6ʺ-O-malonate, isoquercitrin 6ʺ-O-malonate, and 3-methylquercetin 7-O-beta-D-glucoside 6ʺ-O-malonate. About 15 other flavonoids and clovamides were proved to be present in this extract.* Aroma threshold values: n/a Taste threshold values: n/a

CLOVER EXTRACT CAS No.: CoE No.:

977070‑51‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6188 977070‑51‑1

Description: See Clover. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CLOVER OIL CAS No.: CoE No.:

*

n/a n/a

FL No.: n/a EINECS No.: n/a

Lin et al. (2000). J. Agric. Food Chem. 48, 354.

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6189 977042‑18‑4

CLOVER TOPS RED EXTRACT

334

Description: Obtained by steam distillation of dried or fresh flowers. Yield of oil from T. pratense is approximately 0.006% (fresh flower) and 0.028% (dried flower). The odor is intense and unpleasant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: Specific gravity at 20°C: 0.9476; Optical rotation: +4°10ʹ Aroma threshold values: n/a Taste threshold values: n/a

CLOVER TOPS RED EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2326 n/a

NAS No.: EAFUS No.:

2326 977038‑65‑5

Description: See Clover. Consumption: Annual: 23.33 lb

Individual: 0.00001977 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: 4.794 mg IOFI: Natural Physical–chemical characteristics: Appearance: Free flowing fine powder. Moisture: <8% loss on dry. Reported uses (ppm): (FEMA, 1994) Food Category Cheese Baked goods Frozen dairy Gravies

Usual 97.75 9.35 1.73 1.25

Max. 97.75 12.79 3.09 1.25

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 400.00 1.66 14.67

Max. 525.0 2.77 23.35

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

COCA Botanical name: Erythroxylon coca Lam. Botanical family: Erythroxylaceae Foreign names: Coca (Fr.), Coca (Ger.), Coca (Sp.), Coca (It.) Description: A shrub that grows 3 to 4 m (10 to 13 ft) tall in the tropical regions. The plant is native to Peru, but grown throughout South America, Java, India and Ceylon. Branches are slender and the leaves alternate and are olive green. The flowers are small, axillary with a tea-like odor, and a slightly bitter taste. Ancient Peruvian Indians chewed coca leaves mixed with ashes to relieve hunger, thirst and body fatigue. The word “coca” comes from the Aymara word q’oka, which means “food for travelers and workers.” Derivatives: A fluid, tincture, soft aqueous extract. Consumption: Annual: n/a

Individual: n/a

COCHINEAL

335

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (oils, oleoresins and natural extractives); 582.20 (oils, oleoresins and natural extractives); 1308.12 (Schedule II controlled substance) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

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

COCA LEAF EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2329 n/a

NAS No.: EAFUS No.:

2329 977073‑62‑3

Description: Effects of coca leaf and its extracts are distinct from those of cocaine, which is but one of a number of active compounds in the leaf. An extract from the coca leaf—though not cocaine—is still used in the popular soft drinks as a flavoring agent. Consumption: Annual: <1.00 lb

Individual: 0.00002807 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 (oils, oleoresins and natural extractives); 582.20 (oils, oleoresins and natural extractives); 1308.12 (Schedule II controlled substance) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 27.980 mg IOFI: Natural Composition: Alkaloid content of coca leaves varies between 0.5 and 1.5%. However, Java coca leaves may contain 2.5% alkaloids. The main alkaloid in coca leaves is cocaine (50%). The pharmacologic value of coca leaf is derived from its relatively high cocaine content. Therefore, derivatives for flavor use must be decocainized. Other constituents include benzoylecgonine, cinnamyl cocaine, α- and β-truxilline, hydrine and cuskhygrine. The essential oil of coca leaves contains methyl salicylate, acetone and methanol (Burdock, 1997). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy

Usual 40.00 397.50

Max. 130.00 550.00

Food Category Nonalcoholic beverages Soft candy

Usual 141.20 313.70

Max. 201.20 412.50

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

COCHINEAL Genus and species: Coccus cacti L. Family: Coccidae CAS No.: CoE No.:

1343‑78‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2330 n/a

NAS No.:

n/a

Description: Cochineal is a red coloring material from the dried bodies of the female insect Coccus cacti and harvested from cultivated cacti. The raw material is obtained primarily from the Canary Islands and parts of South America. Boiling cochineal with mineral acid produces carmine red (ClH12O7). Precipitating a mixture of cochineal and alum produces a bright red pigment. Cochineal is used as a color additive in food, drugs and cosmetics. It is also used as a microscopic stain and biological marker. Derivatives: Cochineal has been traditionally extracted with water or aqueous alcohol at 90 to 100°C by a batch or continuous process. Consumption: Annual: n/a

Individual: n/a

COCHINEAL EXTRACT

336 Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq. FDA (other): JECFA: ADI: No ADI allocated for cochineal extract (1977)

Trade association guidelines: FEMA PADI: 0.384 mg IOFI: n/a Essential oil composition: The principal pigment in cochineal is a protein-bound glycoside of the anthraquinone, carminic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 7.00

Max. 100.00

Food Category Meat products

Usual 2.00

Max. 4.00

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

COCHINEAL EXTRACT Other names: 2-Anthracenecarboxylic acid, 7-alpha-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxo-; 2-Anthracenecarboxylic acid, 7-beta-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methy-l-9,10-dioxo; 1-Anthroic acid,9,10-dihydro-2,5,7,8-tetrahydroxy-4-methyl-9,10-dioxo-6-(2,3,4,5-tetrahydroxyhexanoyl)-; Carmine; Carminic acid; Cinatural red 4; C.I. Natural Red 4; Cochineal; Cochineal tincture; 7-α-d-Glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10dioxo-2-anthracene-carboxylic acid CAS No.: CoE No.:

1260‑17‑9 n/a

FL No.: n/a EINECS No.: 215‑023‑3

FEMA No.: JECFA No.:

2330 n/a

NAS No.:

1309

Description: Cochineal extract is a concentrated solution obtained after removing alcohol from an aqueous–alcoholic extract of cochineal (Dactylopius coccus Costa, also called Coccus cati L.). This extract is used as a color additive, the primary colorant being carminic acid. Consumption: Annual: 3166.67 lb

Individual: 0.002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 73 et seq. FDA (other): JECFA: ADI: No ADI allocated for cochineal extract (1977) Trade association guidelines: FEMA PADI: 0.384 mg IOFI: Natural Specifications: (Burdock, 1997) Arsenic (as As) Carminic acid Lead (as Pb)

Not less than 1 ppm Not less than 1.8% Not more than 10 ppm

Methyl alcohol pH Total solids

Not more than 150 ppm Between 5.0 and 5.5 Between 5.7 and 6.3%

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

Usual 7.00

Max. 100.00

Food Category Meat products

Usual 2.00

Max. 4.00

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

COCOA EXTRACT CAS No.: CoE No.:

84649‑99‑0 n/a

FL No.: n/a EINECS No.: 283‑480‑6

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6376

Description: Cocoa extract is one of the three main products obtained from cocoa seeds. The other two products are cocoa powder and cocoa butter. Following curing and fermentation, the beans are dried and roasted to yield the desired flavor, color and aroma. Consumption: Annual: 198333.33 lb

Individual: 0.1680 mg/kg/day

COFFEE EXTRACT

337

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

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

COFFEE (CONCENTRATE PURE) Botanical name: Coffea arabica L. Botanical family: Rubiaceae Foreign names: Café (Fr.), Kaffee (Ger.), Café (Sp.), Caffé (It.) CAS No.: CoE No.:

n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS

n/a 977091‑25‑0

Description: A shrub native to Ethiopia and now cultivated in tropical and equatorial regions. It can grow 10 m (33 ft) tall, but is pruned to 4 to 5 m (13 to 16 ft) when cultivated. The branches are long with persistent leaves and white flowers. The ovary develops into an ovoidal berry. The berry turns red as it ripens and contains two seeds (beans). The raw beans are gray or yellow in color; the exact color depends on the quality of the bean. When roasted, the beans darken. Coffee has a distinct aroma and bitter taste. Derivatives: Infusion, soft extract, dried extract, tincture (20% in 40 to 70% ethanol) and distillate (65% proof alcohol). Consumption: Annual: <1.00 lb

Individual: 0.003874 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163 et seq., 182.20 (as oils, oleoresins and natural extractives), 582.20 (as oils, oleoresins and natural extractives) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: Roasted coffee beans are known to contain over 1,000 compounds identified as volatile flavor components. These volatiles include pyrazines, aldehydes, furans, acids and thiols. Pyrazines (2-methoxy-3-isopropyl pyrazine, 2-methoxy3-isobutyl pyrazine, etc.) contribute as much as 14% of volatiles in roasted coffee. Three furanones also contribute to the aroma/flavor characteristic of roasted coffee, which include 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 5-ethyl-4-methyl-3-hydroxy-2(5H)-furanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. Constituents present in the oil of the bean include furfural, sulfur derivatives and volatile acids. The stimulation effect of coffee is due to the presence of alkaloids (caffeine, adenine, guanine, xanthine, etc.). Aroma threshold values: n/a Taste threshold values: n/a

COFFEE EXTRACT CAS No.: CoE No.:

84650‑00‑0 n/a

FL No.: n/a EINECS No.: 283‑481‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6192

Description: Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In general, home brewing of coffee uses 42, 48 and 57 g of ground, roasted coffee per liter of water in the United States, United Kingdom and Europe, respectively. Therefore, the final beverage consists of <2% w/w soluble products of coffee. Soluble coffee extract is the product consisting of the dried solids prepared from a water extract or water extracts of coffee. Consumption: Annual: 276666.67 lb

Individual: 0.2344 mg/kg/day

COFFEE EXTRACT SOLID

338 Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163 et seq., 182.20, 582.20 FDA (other): n/a JECFA: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Composition: Aroma extract dilution analysis revealed 13 compounds as important contributors to the aroma of the roasted coffee: 2-methyl-3-furanthiol, 2-furfurylthiol, methional, 3-mercapto-3-methylbutylformate, 3-isopropyl-2-methoxypyrazine, 2-ethyl-3,5dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 4-ethylguaiacol, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 4-vinylguaiacol and (E)-beta-damascenone Aroma threshold values: n/a Taste threshold values: Taste characteristics at 500 ppm: bitter, astringent roasted coffee with burnt brown hydrolyzed vegetable protein nuances and a lingering bitter coffee aftertaste.

COFFEE EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

n/a 977091‑26‑1

Description: See Coffee. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 135.140, 163 et seq., 173 et seq.; 182.20, 582.20 FDA (other): n/a JECFA: n/a

Individual: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: Coffee oil has a beany, roasted coffee taste with an astringent, brown bitter aftertaste.

COGNAC OIL Source: Wine lees and dregs Foreign names: Lie de vin (Fr.), Cognacoel (Ger.), Vinaccioli (It.) Description: Cognac is a by-product from the distillation of cognac (brandy). It is present in cognac to the extent of approximately 2%. The aromatic substances present in cognac oil are derived partly from the activities of the particular yeast used and partly from the fermented grapes. It has an intensely strong, almost harsh fruity, oily-fatty, yet green herbaceous odor of outstanding tenacity and great diffuse power. Also see Cognac Green and Cognac White oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: Cognac oil is a pale-yellow or greenish, somewhat oily liquid. Aroma threshold values: Aroma characteristics at 1.0%: sweet, fruity estry, winy, fatty, waxy, alcoholic rum, whiskey and fusel-like with fermented pineapple nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet, estry fruity and slightly winy, waxy and slightly soapy with alcoholic whiskey-like depth notes, fruity pineapple nuance.

COGNAC WHITE OIL

339

COGNAC GREEN OIL Other names: Cognac, green, oil; Ethyl oenanthate; Natural cognac oil; Oils, cognac; Wineless oil CAS No.: CoE No.:

8016‑21‑5 n/a

FL No.: n/a EINECS No.: 232‑403‑4

FEMA No.: JECFA No.:

2331 n/a

NAS No.:

2331

Description: Cognac green oil is formed during the fermentation of yeast and other sediments in wine lees or from the residual cakes of wine expression in 0.07 to 0.12% and 0.036 and 0.066% yields, respectively. It is the primary constituent responsible for the distinct cognac aroma in wines (i.e., a fruity note). Consumption: Annual: 733.33 lb

Individual: 0.0006214 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50; 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 14.628 mg IOFI: Natural Specifications: (FCC, 1966) Acid value Angular rotation Ester value Heavy metals (as Pb)

Between 32 and 70 Between –1° and +2° Between 200 and 245 Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.427 and 1.430 (20°C) Passes test Between 0.864 and 0.870

Physical–chemical characteristics: Cognac green oil is a green to bluish-green liquid. It is soluble in most fixed oils and in mineral oil. It is very slightly soluble in propylene glycol and is insoluble in glycerin. Essential oil composition: Contains aldehydes (acetaldehyde, cuminaldehyde, formaldehyde), acetone, various esters, acids and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 215.40 39.25 3.67 0.79 34.49

Max. 240.50 55.65 45.31 1.68 47.26

Food Category Gelatins, puddings Gravies Hard candy Nonalcoholic beverages Soft candy

Usual 25.71 0.35 6.73 6.04 33.17

Max. 42.06 0.75 8.41 38.85 46.16

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

COGNAC WHITE OIL CAS No.: CoE No.:

8016‑21‑5 n/a

FL No.: n/a EINECS No.: 232‑403‑4

FEMA No.: JECFA No.:

2332 n/a

NAS No.: EAFUS No.

2332 977050‑49‑9

Description: Cognac white oil is obtained by rectifying raw cognac oil. Cognac white oil exhibits an intense, green, herbaceous odor with a fruity undertone. Consumption: Annual: 933.33 lb

Individual: 0.0007909 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.50, 582.50 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.617 mg IOFI: Natural Physical–chemical characteristics: The oil may appear slightly yellow.

COPAIBA

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

Usual 4.29 20.27 22.01 0.75 5.93

Max. 12.32 37.31 637.70 1.15 15.91

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 5.93 1.04 3.55 6.21

Max. 24.35 1.65 8.11 17.46

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

COPAIBA Botanical name: South American species of Copaifera L. Botanical family: Leguminosae Other names: Balsams, copaiba; Balsam capivi; Balsam copaiba; Balsam copaiba, dewaxed; Copaiba; Copaiba balsam; Copaiba balsam extract; Copaiba oleoresin; Jesuit’s balsam Foreign names: Copahu (Fr.), Copaiva (Ger.), Copaiba (Sp.), Copaive (It.) CAS No.: CoE No.:

8001‑61‑4 n/a

FL No.: n/a EINECS No.: 232‑288‑0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6040

Description: The commercially most important species of Copaifera are C. reticulata Ducke, C. guayanensis Benth, C. multijuga Hayne, C. officinalis L., C. martii var. rigida and C. coriacea. All species consist of highly branched trees growing in the northern regions of South America (Brazil, Venezuela and Colombia). The trees yield an oleoresin that gathers in pockets of the tree and is collected by drilling holes in the trunk. This resin is commercially known as copaiba balsam. It has a characteristic aromatic odor. It is slightly bitter and has a pungent taste. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural. Specifications: (Burdock, 1997). Depending on the sources, specifications of copaiba resin vary considerably. Acid value Essential oil content

48–86 26–63%

Optical rotation Specific gravity

–15°45ʹ to –37°10ʹ 0.888–1.004 (15°C)

Physical–chemical characteristics: Copaiba resin is a viscous, pale-yellow to yellowish-brown liquid. However, depending on the sources, the physical–chemical characteristics can vary considerably. Aroma threshold values: n/a Taste threshold values: n/a

COPAIBA OIL Other names: Copaiba oil; Copaiba, oil; Oil of copaiba; Oils, copaiba CAS No.: CoE No.:

8013‑97‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6041

Description: Obtained by steam distillation of the natural resin, the Brazilian quality is preferred because of its higher content of essential oil. It has a characteristic odor and aromatic, slightly bitter, spicy taste. Consumption: Annual: 266.67 lb

Individual: 0.0002259 mg/kg/day

CORIANDER

341

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between –7° and –33° Gurjun oil Passes test Heavy metals (as Pb) Passes test

Refractive index Specific gravity

Between 1.493 and 1.500 (20°C) Between 0.880 and 0.907 (25°C)

Physical–chemical characteristics: The oil is a colorless to slightly yellow liquid. It is soluble in alcohol, most fixed oils, and mineral oil. It is insoluble in glycerin and practically insoluble in propylene glycol. Essential oil composition: Main constituents include alpha- and beta-caryophyllene, l-cadinene and other sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

CORIANDER Botanical name: Coriandrum sativum L. Botanical family: Umbelliferae Foreign names: Coriandre (Fr.), Koriander (Ger.), Gilantro (Sp.), Coriandolo (It.) Other names: Coriander extract CAS No.: CoE No.:

84775‑50‑8 n/a

FL No.: n/a EINECS No.: 283‑880‑0

FEMA No.: JECFA No.:

2333 n/a

NAS No.: EAFUS No.

2333 977007‑81‑0

Description: An annual, herbaceous plant originally from the Middle East, it grows from 25 to 60 cm (9 to 24 in.) in height. It has thin, spindle-shaped roots, erect stalk, alternate leaves and small, pinkish-white flowers. It flowers from June to July and yields round fruits consisting of two pericarps. The part used is the ripe fruits (seeds). When ripe, the fruits exhibit a warm, pleasant odor. Derivatives: Infusion (3%), tincture and fluid extract. Also, a brownish-yellow liquid, oleoresin, is produced from selected quality seed. Consumption: Annual: 1,501,666.67 lb

Individual: 1.2725 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 501.22, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 335.527 mg IOFI: n/a Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Cheese Fats, oils Frozen dairy Gravies Aroma threshold values: n/a Taste threshold values: n/a

Usual 259.00 513.80 591.40 303.00 2508.00 1.00 357.6

Max. 1045.00 1491.00 2518.00 303.00 3162.00 2.00 1429.00

Food Category Meat products Nonalcoholic beverages Other grain Snack foods Soft candy Soups

Usual 1656.00 399.70 123.00 900.00 10.00 814.30

Max. 5205.00 399.70 123.00 900.00 49.99 5000.00

CORIANDER OIL

342

CORIANDER OIL Other names: Coriander Oil; Coriander, oil; Coriander fruit oil; Oil of coriander; Oils, coriander CAS No.: CoE No.:

8008‑52‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2334 n/a

NAS No.:

2334

Description: Obtained by steam distillation of the dried fully ripe fruits (seeds), which are comminuted just before distilling; yields range between 0.3 and 1.1%. It has a characteristic odor of linalool. It has a mild, sweet, warm, aromatic flavor. The floral–balsamic undertone and peppery–woody, suave top note are characteristic features of this delightful fragrance. Derivatives: Infusion (3%), tincture and fluid extract. Consumption: Annual: 58000.00 lb

Individual: 0.04915 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Coriander. JECFA: n/a Trade association guidelines: FEMA PADI: 16.641 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation Between +8° and +15° Heavy metals (as Pb) Passes test Refractive index Between 1.462 and 1.472 (20°C)

Solubility in alcohol Specific gravity

Passes test Between 0.863 and 0.875 (25°C)

Physical–chemical characteristics: The oil is a clear, mobile, colorless to light-yellow liquid. Essential oils composition: The main constituents of the oil include d- and dl-alpha-pinene, beta-pinene, dipentene, p-cymene, d-linalool, aldehyde C10, geraniol and acetic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy

Usual 105.70 53.60 0.09 46.02 8.90 39.15

Max. 121.20 62.06 6.62 109.7 13.80 47.35

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

Usual 26.18 7.51 43.00 2.77 42.14

Max. 32.86 7.51 68.47 8.94 46.91

Aroma threshold values: Detection: 37 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, fresh, herbal, spicy, terpy and cilantro-like.

CORK OAK Botanical name: Quercus suber L. or Q. occidentalis Gray Botanical family: Fagaceae Foreign names: Sughero (It.) CAS No.: CoE No.:

977038‑68‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6042

Description: Cork oak is an evergreen tree that grows to 15 m (50 ft) high. It has a broad, round-topped head and thick, deeply furrowed, spongy, elastic bark. Its leaves are ovate to oblong and the fruits are short-stalked. The acorn is ovate with thick scales. It is native to southern Europe, northern Africa, eastern India and California. Q. occidentalis differs chiefly in that its fruits ripen the second year and has less persistent leaves. Its bark is not distinguished commercially from that of true cork oak. The bark is the part used. Consumption: Annual: <1.00 lb

Individual: 0.01453 mg/kg/day

CORNMINT OIL, MENTHA ARVENSIS L.

343

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

CORNMINT OIL, MENTHA ARVENSIS L. Botanical name: Mentha arvensis var. piperascens Botanical family: Labiatae Other names: Corn mint oil; Cornmint oil; Japanese mint oil; Mentha arvensis oil; Mentha arvensos oil (Commint oil) (Mentha arvensis); Mentha oil; Oil Mentha arvensis; Oils, mint, Mentha arvensis piperascens; Wild mint oil; Field mint oil CAS No.: CoE No.:

68917‑18‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4219 n/a

NAS No.:

N/A

Description: The oil is steam distilled from the herb of Mentha arvensis L. immediately prior to the inflorescence of the plant. It is known in the United States as mint oil or cornmint oil, while it is quite commonly called peppermint oil in other parts of the world. The latter term is definitely wrong and misleading. Only the plant Mentha piperita yields true peppermint oil. Consumption: Odor and/or flavor used in herbal, mint and peppermint. 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: 672.112 mg IOFI: Natural Essential oil composition: Physical–chemical characteristics: Colorless to pale yellow clear liquid; minty herbal fresh aroma. Specifications: Optical rotation

–21 to –28 (20°C)

Solubility

Refractive index

1.449–1.462 (20°C)

Specific gravity

Insoluble in water and glycerin; soluble in fixed oils, paraffin oil, and propylene glycol 0.895–0.899 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 2240.00 2000.00 8300.00 500.00 650.00 110.00 110.00 2200.00 2000.00

Max. 5000.00 16000.00 1000.00 1500.00 200.00 200.00 4000.00 4000.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauce

Usual 100.00 200.00 500.00 210.00 2100.00 2000.00 1200.00 100.00

Aroma threshold values: High strength odor, mentholic type, recommend smelling in a 10% solution or less. Taste threshold values: n/a

Max. 200.00 400.00 1000.00 20.00 4000.00 4000.00 2000.00 200.00

CORN SILK

344

CORN SILK Botanical name: Zea mays L. Botanical family: Gramineae, Poaceae Other names: Zea alba Mill., Zea americana Mill., Zea vulgaris Mill. Foreign names: Maïs (Fr.), Mais (Ger.), Granoturco, Frumentone, Maiz (Sp.) CAS No.: CoE No.:

977000‑79‑5 488

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2335 n/a

NAS No.:

2335

Description: Corn silk is the fresh style and stigmas of Zia mays L., collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. Derivatives: Corn silk, corn silk extract and corn silk oil Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Corn silk and corn silk oil: Category 4 (with limits on carvacrol). Use levels in ppm: Baked goods 26.4; frozen dairy 10.9; soft candy 16.7; gelatins, puddings 2.7; nonalcoholic beverages 21.6; alcoholic beverages 0.2 FDA: 21 CFR 184.1262, 582.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 3.832 mg IOFI: n/a Specifications: The FDA, in cooperation with NAS, is developing food-grade specifications for corn silk and corn silk extract. In the interim, this ingredient must be of suitable purity for its intended use. Composition: Corn silk is rich in potassium salts. Other constituents are 12% polyphenoles (tannins), flavonoids, lipids (about 2% fatty oils), 3.8% gums, 2.7% resin, 3.2% saponines, 1.2% butter glycosides, possibly up to 0.85% alkaloids, vitamins C and K, sitosterol, stigmasterol, plant acids, anthocyanins, reducing sugars, glucides, 0.1 to 0.2% essential oil with 18% carvacrol and other terpenes, mucilage (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.15 17.92 4.91

Max. 0.20 26.42 10.88

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.33 11.10 10.56

Max. 2.71 21.55 16.67

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

COSTMARY Botanical name: Crysanthemum balsamita L. (Tanacetum balsamita L.; Balsamita major L. Desf.) Botanical family: Compositae, Asteraceae Foreign names: Tanaise balsamite (Fr.), Marien balsam (Ger.), Balsamite (Sp.), Balsamite (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6043 977017‑86‑9

Description: Suffrutescent plant similar to tansy; grows more than 1 m (39 in.) high. The plant is covered by hairs, has a fibrous, spindle-shaped root, alternate green leaves and small, yellow flowers. The plant grows wild or can be cultivated; it is widespread throughout southern Europe. It has a pleasant, clary sage, tansy or mint-like odor. Derivatives: Tincture (10% in 65 to 70% ethanol), essential oil Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Individual: n/a

COSTUS ROOT OIL

345

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Optical rotation Solubility

Specific gravity

–43°4ʹ to –53°48ʹ 1:1 in 90% ethanol, hazy upon further addition of alcohol; insoluble in 80% ethanol

0.943 (15°C)

Physical–chemical characteristics: Obtained in approximately 0.6% yields by steam distillation of the whole fresh plant; the light yellow oil distills between 207 and 283°C. Essential oil composition: In the oils of costmary, 78 volatile compounds have been identified, of which 58 (19 tentatively, 39 positively) have not been reported in this plant previously. Carvone and α-thujone were found to be dominating compounds constituting from 51.8 to 68.0% and from 9.0 to 16.1% in the total oil, respectively.* Aroma threshold values: n/a Taste threshold values: n/a

COSTUS Botanical name: Costus L., Saussurea lappa Clark (Aplotaxis lappa Dec., A. auriculata D.C.; Aucklandia costus Falc.) Botanical family: Costaceae Foreign names: Costus (Fr.), Costus (Ger.), Costus (Sp.), Costus (It) Description: Costus is a perennial herb, more than 2 m (7 ft) high, with a central stem bearing numerous, almost black flowers. The plant grows wild in the Himalayan highlands (especially in Kashmir) and is cultivated in Nepal and throughout the surrounding area. The part used is the root (cleaned and sometimes slightly roasted). Costus has a peculiar, long-lasting odor reminiscent of orris, violet and vetiver. Derivatives: Concrete, commercially known as resinoid (from which an essential oil can be distilled), and absolute. The absolute is a semisolid mass with an odor reminiscent of the oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Aroma threshold values: n/a Taste threshold values: n/a

COSTUS ROOT OIL Other names: Changala; CHOB-i-QUT; Costus absolute; Costus oil; Costus root; Costus root oil; Costus root, oil; Essential oil; Goshtam; Hyperabsolute costus; Kashmirja; Kastam; Koost; Koot; Kost; Kur; Kushtha; Kusta; Kuth; Oils, costus; Ouplate; Pachak; Patchuk; Putchuk; Seppudy; Sepuddy; Upalet CAS No.: CoE No.:

8023‑88‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2336 n/a

NAS No.:

2336

Description: The oil is obtained in approximately 0.7% yields by steam distillation after maceration in water of the comminuted dried roots. Since the oil contains water-soluble components and has a specific gravity similar to that of water, it is subsequently recovered from the distillation waters by extraction with solvents. The oil has a characteristic persistent odor reminiscent of orris, violet and vetiver. Consumption: Annual: 5.00 lb

*

Bylaite et al. (2000). J. Agric. Food Chem. 48, 2409.

Individual: 0.00000423 mg/kg/day

COUMARIN (PROHIBITED)

346 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Trade association guidelines: FEMA PADI: 0.568 mg IOFI: Natural Specifications: (FCC, 1996) Acid value Not more than 42 Refractive index Between 1.512 and 1.523 (20°C) Angular rotation Between +10° and +36° Solubility in alcohol Passes test Ester value Between 90 and 150 Specific gravity Between 0.995 and 1.039 (25°C) Heavy metals (as Pb) Passes test Physical–chemical characteristics: Costus oil is a viscous, pale-yellow to yellowish-brown liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol. Essential oil composition: The main constituents include myrcene, p-cymene, l-limalool, β-ionone, sesquiterpenes, costolactone and a small amount of palmitic acid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy

Usual 3.53 2.43 0.03 2.25

Max. 4.05 4.16 0.30 2.85

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.70 0.41 0.98

Max. 1.07 0.73 2.10

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

COUMARIN (PROHIBITED) Synonyms: cis-o-Coumaric acid anhydride; o-Hydroxycinnamic acid lactone; 1,2-Benzopyrone; Benzo-α-pyrone; 2H-1Benzopyran-2-one; 2H-Benzo(b)pyran-2-one; 2H-1-Benzopyran, 2-oxo-; cis-o-Coumarinic acid lactone; Coumarinic anhydride; Coumarinic lactone; Cumarin; EPA Pesticide Chemical Code 127301; Tonka bean camphor CAS No.: 91‑64‑5 FL No.: n/a FEMA No.: n/a NAS No.: n/a CoE No.: n/a EINECS No.: 202‑086‑7 JECFA No.: n/a Description: Coumarin has a sweet, fresh, hay-like, odor similar to vanilla seeds, and a burning taste with bitter undertone and nutlike flavor on dilution. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.130 (prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C9H6O2/146.14 Specifications: (Burdock, 1997) Boiling point

297–299°C (161–162°C at 14 mmHg); sublimes; not volatile in steam except when superheated

Melting point

68–70°C

Congealing point (min)

68°C

Solubility

8% in alcohol; 0.3% in water; soluble in boiling water, alcohol, ether and chloroform

m-CRESOL

347

Synthesis: May be extracted from tonka beans; from salicylaldehyde and acetic anhydride in the presence of sodium acetate; also from o-cresol and carbonyl chloride followed by chlorination of the carbonate and fusion with a mixture of alkali acetate, acetic anhydride and a catalyst. Aroma threshold values: Detection at 34 to 50 ppb; recognition, 250 ppb Taste threshold values: n/a Natural occurrence: Reported in tonka bean (Dipteryx odorata) seed, the flowers of Melilotus officinalis, the leaves of Melilotus albus, in Liatris odoratissima, Asperula odorosa, wild vanilla (Achys triphylla), lavender oil and several varieties of orchid. Also reported found in cinnamon bark and leaf, cassia leaf, peppermint oil, green tea and bilberry.

m-CRESOL Synonyms: Bacticin; Celcure dry mix (chemicals for wood preserving); Cresol; Cresol, meta; m-Cresol (DOT, OSHA); meta-Cresol; 3-Cresol; m-Cresole; m-Cresylic acid; meta-Cresylic acid; EPA Pesticide Chemical Code 022102; Franklin cresolis; 1-Hydroxy-2methylbenzene; 1-Hydroxy-3-methylbenzene; m-Hydroxytoluene; 3-Hydroxy -toluene; m-Methylphenol; 3-Methylphenol; 3-Methyl phenol; m-Oxytoluene; Phenol, 3-methyl-; m-Toluol; Metacresol CAS No.: CoE No.:

108‑39‑4 617

FL No.: 04.026 EINECS No.: 203‑577‑9

FEMA No.: JECFA No.:

3530 692

NAS No.:

3530

Description: m-Cresol has a dry, tarry, medicinal–leathery odor. m-Cresol and p-cresol very often occur together and are difficult to separate. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): Approved for OTC use (21 CFR 310.545); excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.142 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O/108.14

Specifications: (JECFA, 2000) Appearance

Colorless to yellow-brown liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

201°C

Specific gravity

1.537–1.543 (20°C) Slightly soluble in water; soluble in oils; miscible in alcohol 1.028–1.033 (25°C)

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

Usual 0.50 0.30 0.30 0.30

Max. 1.00 0.50 0.50 0.50

Food Category Nut products Seasonings, flavorings Snack foods Soups

Usual 0.30 0.30 0.30 0.30

Max. 0.50 0.50 0.50 0.50

Synthesis: One process involving butylation and separation and followed by dealkylation produces m-cresol and ditertiary butyl p-cresol. From m, p-cresol (which is the main product of the recovery process) pure m-cresol can be obtained by extraction. Aroma threshold values: Aroma characteristics at 1.0%: phenolic, spicy eugenol-like, medicinal, smoky powdery with a leatherlike note. Taste threshold values: Taste characteristics at 2 ppm: phenolic, smoky, balsamic, medicinal and spicy eugenol-like. Natural occurrence: Reported found in beer, coffee, egg, grape, Oriental tobacco, roasted barley, rum, sherry and whiskey.

o-CRESOL

348

o-CRESOL Synonyms: Cresol, o-; o-Cresol (DOT, OSHA); 2-Cresol; Cresols (o-,m-,p-); Cresylic acid; o-Cresylic acid; 1-Hydroxy-2methylbenzene; o-Hydroxytoluene; 2-Hydroxy-toluene; o-Methylphenol; 2-Methylphenol; o-Methylphenylol; Orthocresol; o-Oxytoluene; Phenol, 2-methyl-; o-Toluol CAS No.: CoE No.:

95‑48‑7 618

FL No.: 04.027 EINECS No.: 202‑423‑8

FEMA No.: JECFA No.:

3480 691

NAS No.:

3480

Description: o-Cresol has a musty, phenolic aftertaste. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.015 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O/108.14

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point Melting point

Colorless to pale brown crystals 98% 191°C 31–32°C

Refractive index Solubility Specific gravity

1.544–1.548 (20°C) Water soluble; very soluble in alcohol 1.041–1.046 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gravies

Usual 0.10 0.10 0.10

Max. 0.50 0.50 0.50

Food Category Meat products Seasonings, flavorings Soups

Usual 0.10 0.10 0.10

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: phenolic, medicinal, sweet spicy, smoky with a methyl salicylate nuance. Taste threshold values: Taste characteristics at 2.0 ppm: sweet medicinal, phenolic and tarlike. Natural occurrence: Reported found in cinnamon, coffee, Oriental tobacco, rum, sherry, tea, tomato and whiskey.

p-CRESOL Synonyms: Cresols (o-,m-,p-); Cresol, para; p-Cresol (DOT, OSHA); para- Cresol; 4-Cresol; p-Cresylic acid; para-Cresylic acid; 1-Hydroxy-4-methylbenzene; p-Hydroxytoluene; 4-Hydroxytoluene; p-Kresol; p-Methylhydroxybenzene; 1-Methyl-4hydroxybenzene; p-Methyl phenol; 4-Methylphenol; p-Oxytoluene; Paracresol; Paramethyl phenol; Phenol, 4-methyl-; p-Toluol; p-Tolyl alcohol CAS No.: CoE No.:

106‑44‑5 619

FL No.: 04.028 EINECS No.: 203‑398‑6

FEMA No.: JECFA No.:

2337 693

NAS No.:

2337

Description: p-Cresol has a characteristics phenol-like odor. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.105, 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000).

CUBEB

349

Trade association guidelines: FEMA PADI: 1.369 mg

IOFI: Nature Identical

Empirical Formula/MW: C-H8OS/108.14 Specifications: (JECFA, 2000) Appearance

Colorless to pink crystals

Refractive index

Assay (min)

99%

Solubility

Boiling point Melting point

201–202°C 32–36°C

Specific gravity

1.5395 (20°C) Slightly soluble in water; very soluble in alcohol 1.004 (58°C)

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

Usual 0.50 3.68 3.83 3.34

Max. 1.00 5.45 5.20 6.67

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.98 6.50 1.43 3.96

Max. 1.88 19.50 2.62 7.70

Synthesis: It can be prepared by fractional distillation of coal tar where it occurs together with the ortho- and para- isomers. Aroma threshold values: Detection: 55 to 100 ppb. Taste threshold values: n/a Natural occurrence: Reported in Acacial farnesiana, ylang-ylang oil (probably as p-cresyl acetate), jasmine absolute, orange oil from leaves, the essence from flowers of Lilium candidum, anise seed oil, the essence of Artemisia santolinoflia, and some sea algae. Also reported found in asparagus, peppermint oil, cheddar cheese, provolone cheese, butter, milk, lean fish, boiled egg, smoked pork, rum, Scotch whiskey, red wine, white wine, coffee and mango.

CUBEB Botanical name: Piper cubeba L. Botanical family: Piperaceae Foreign names: Cubebe (Fr.), Kubebe (Ger.), Cubeba (Sp.), Cubebe (It.) Other names: Cubeb pepper CAS No.: CoE No.:

n/a 345

FL No.: EINECS No.: n/a

FEMA No.: JECFA No.:

2338 n/a

NAS No.: EAFUS No.

2338 977000‑82‑0

Description: Cubeb is a climbing perennial vine native to Java and Indonesia. It is presently cultivated in Indonesia, tropical Asia, and Africa (Congo). The plant yields small, round berries that are harvested before they are ripe and from which the seeds are extracted. The part used is the unripe berries (seeds). Cubeb has a warm, woody, spicy odor reminiscent of guaiac with a bitter tonic taste. The flavor of the oleoresin obtained by hydrocarbon extraction is bitter, while the alcohol extract is peppery. Derivatives: Fluid extract, oleoresin, tincture (20% in 60% ethanol) Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: Cubeb fruit: Category 5 (additional toxicological and/or chemical information required). Use level in ppm in nonalcoholic beverages 850. FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 62.400 mg

IOFI: Natural

Composition: Fruits contain 10 to 20% volatile oil, 2.5% cubebin, 1 to 1.7% amorphous cubebic acid, resin, gum lignans and fat (CoE, 2000).

CUBEB OIL

350 Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 600.00

Max. 850.00

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

CUBEB OIL Other names: Cubeb oil; Cubebs, oil; Oil of cubeb; Oils, cubeb CAS No.: CoE No.:

8007‑87‑2 345

FL No.: EINECS No.: n/a

FEMA No.: JECFA No.:

2339 n/a

NAS No.:

2339

Description: The volatile oil is obtained by steam distillation of mature, unripe, sun-dried fruit. The oil exhibits a characteristic spicy, camphor-like odor. The yields of oil ranges from 10 to 18%. Consumption: Annual: 816.67 lb day

Individual: 0.0006920 mg/kg/

Regulatory Status: CoE: Cubeb oil: Category 5. Use level in ppm: nonalcoholic beverages 7.8; ice cream 17.2; candy 18.2; baked goods 16.5; condiments 38.2; meats 102.1; alcoholic beverages 30.0; gelatins and puddings 14.4. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 9.912 mg IOFI: Natural Specifications: (FCC, 1996) Acid value (max) Angular rotation Heavy metals (as Pb) Refractive index

2.0 Between –12° and –43° Passes test Between 1.492 and 1.502 (20°C)

Saponification value Solubility in alcohol Specific gravity

Not more than 8 Passes test Between 0.898 and 0.928

Physical–chemical characteristics: It is a pale yellow to bluish-green, slightly viscous liquid. It is soluble in most fixed oils and in mineral oil, but it is insoluble in glycerin and propylene glycol. Essential oil compositon: Main constituents of the oil include 1,4-cineol, terpene and sesquiterpene alcohols and cubebin. Cubeb oil contains 17% sesquiterpenes (caryopyllene, cadinene, 14% in oil), α- and β-cubebene, copaene, and 1-isopropyl-4-methylene7-methyl-1,2,3,6,7,8,9-heptahydratonaphthalene) and 9.5% monoterpenes (sabinene (5 to 33% in oil), α-thujene (1.5% in oil), β-phellandrene, α-pinene, traces of myrcene, p-cymene, terpinolene, β-pinene, α-phellandrene, γ- and α-terpinene, lomonene and ocimene) (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 25.00 12.15 0.01 30.04 12.87

Max. 30.00 16.45 0.01 38.21 17.23

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 12.47 76.97 4.67 11.03

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: spicy, terpy and peppery with a citrus and herbal nuance.

CUMIN Botanical name: Cuminum cyminum L. Botanical family: Apiaceae or Umbelliferae Other names: Cumin (Cuminum cyminum L.); Cummin

Max. 14.39 102.1 7.81 18.24

CUMIN OIL

351

Foreign names: Cumin officinal (Fr.), Kreuztkummel (Ger.), Comino comun (Sp.), Comino comune (It.) CAS No.: n/a FL No.: n/a FEMA No.: 2340 NAS No.: 2340 CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No. 977050‑55‑7 Description: This small annual herbaceous plant native to Egypt grows 20 to 80 cm (8 to 32 in.) tall, with tapered roots, erect stalk, alternate leaves, white or purple flowers, pubescent fruits and fusiform seeds. Flowers occur from June to August. It is commercially cultivated in Morocco, Cyprus, Egypt, India, China and Iran. Cumin seeds from ripe fruits are extensively used in cooking to flavor commercial food products. It is a major component of the curry and chili powder. Cumin has a strong, distinctive aromatic odor of cuminaldehyde and a spicy, faintly pungent flavor. Derivatives: Infusion (2%), tincture (20% in 60% ethanol), the fluid extract and an oleoresin. Consumption: Annual: 2,300,000.00 lb

Individual: 1.9491 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10; 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Cumin seeds generally contain up to 5% of the volatile oil. In addition the volatile oil seeds yield approximate fats (22%), several free amino acids and flavonoid glycosides, including derivatives of apigenin and luteolin.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Gravies Meat products

Usual 1868.00 205.30 60.00 740.90 984.70

Max. 1871.00 250.40 100.00 2777.00 2804.00

Food Category Other grain Processed vegetables Snack foods Soups

Usual 40000.00 721.40 445.60 2609.00

Max. 40000.00 1192.00 610.70 4307.00

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

CUMIN OIL Other names: Oils, cumin; Cumin oil (Cuminum cyminum L.); Oils, Cuminum cyminum CAS No.: CoE No.:

8014‑13‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2343 n/a

NAS No.:

2343

Description: The oil is obtained by steam distillation of the finely comminuted seeds in average yields of about 3%. Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde. Consumption: Annual: 1500.00 lb

Individual: 0.001271 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20; 582.20 FDA (other): See Cumin. JECFA: n/a Trade association guidelines: FEMA PADI: 1.422 mg IOFI: Natural Specifications: (FCC, 1996) Angular rotation

Between +3° and +8° Not less than 45% and not more than Assay 54% aldehydes, calculated as cuminaldehyde (C10H12O) Heavy metals (as Pb) Passes test *

Refractive index

Between 1.500 and 1.506 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.905 and 0.925 (25°C)

Leung, A.Y. (1980). In: Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley & Sons, New York.

CUMINALDEHYDE

352

Physical–chemical characteristics: The oil is a yellow-amber liquid that tends to darken on aging. The oil is quite sensitive to daylight, air, moisture and metals as well as alkali. Essential oil composition: The volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also contains α- and β-pinene, p-cymene, β-phellandrene and cuminyl alcohol. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Fats, oils Frozen dairy Fruit ices Gravies Hard candy

Usual 0.32 0.03 0.00 12.00 0.50 0.36 0.36 7.73 0.035

Max. 0.48 1.00 0.00 100.00 0.80 0.66 0.36 50.00 1.00

Food Category Meat products Nonalcoholic beverages Other grain Processed vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 4.66 0.018 0.10 5.00 10.00 82.16 0.035 10.00

Max. 50.00 0.018 0.20 50.00 100.00 200.00 1.00 50.00

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

CUMINALDEHYDE Synonyms: Cumaldehyde; Cuminal; Cuminic aldehyde; p-Isopropyl benzaldehyde; Benzaldehyde, p-isopropyl-; Benzaldehyde, 4-(1-methylethyl)-; p-Cumic aldehyde; Cuminal; Cuminal aldehyde; Cuminic aldehyde; Cuminyl aldehyde; p-Isopropylbenzaldehyde; 4-Isopropylbenzaldehyde; p-Isopropylbenzenecarboxaldehyde; 4-(1-Methylethyl) benzaldehyde CAS No.: CoE No.:

122‑03‑2 111

FL No.: 05.022 EINECS No.: 204‑516‑9

FEMA No.: JECFA No.:

2341 n/a

NAS No.:

2341

Description: Cuminaldehyde has a strong, pungent, cumin-like odor and similar taste. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.588 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O/148.20 Specifications: (Burdock, 1997) Appearance

Colorless to yellowish liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

232°C

Specific gravity

1.5290–1.5340 (20°C); 1.5301 (20°C) 1:4 in 70% alcohol; soluble in most organic solvents 0.976–0.980 (25°C); 0.9818 (15°C)

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

Usual 3.00 23.04 34.51 2.77 21.26

Max. 13.00 27.22 38.45 4.77 29.26

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 19.83 0.03 11.58 24.98

Max. 29.33 0.03 17.96 30.42

CURACAO PEEL EXTRACT

353

Synthesis: Prepared synthetically by heating p-isopropyl benzoyl chloride with an aqueous or alcoholic hexamethylenetetraamine solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: spicy with green cumin and herbal nuances. Natural occurrence: Reported in a large number of essential oils, cumin, Acacia farnesiana, cinnamon, bitter orange, Mexican lime, Eucalyptus globulus, rue, boldus, Artemisia hausiliensis and others. Also reported in lemon and mandarin peel oil, cinnamon bark, anise, clove bud, cumin seed, turmeric, parsley, calabash nutmeg (Monodora myristica Dunal), angelica root, thyme, beef, brandy, grape and mastic gum fruit oil.

CURACAO PEEL* Botanical name: Citrus aurantium L. (so-called varietas curassaviensis) Botanical family: Rutaceae and the subfamily, Aurantoideae Other names: Curacao sour orange (peel), Curacao bitter orange (peel) Description: Sour oranges have only minor uses as fresh fruit but are normally used for processing (marmalade or rind oil). True Curacao peel is derived from a variety of the bitter orange tree, the so-called varietas curassaviensis. The tree is cultivated on the island of Curacao. The peel is the only part used. The green peels are also dried and sold for pharmaceutical and botanical uses. Curacao peel has a powerful, fresh and rich, grape-like, citrus-peel odor. It is reminiscent of expressed lime oil, petitgrain oil and bitter orange oil. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC, (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Five compounds, auraptene, marmin, tangeretin, nobiretin and 5-[(6ʹ,7ʹ-dihydroxy-3ʹ,7ʹ-dimethyl-2octenyl)oxy]psoralen, were isolated from Citrus aurantium L. Aroma threshold values: n/a Taste threshold values: n/a

CURACAO PEEL EXTRACT Other names: Citrus aurantium peel extract; Curacao peel extract; Orange peel extract, bitter CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2344 n/a

NAS No.:

2344

Description: See Curacao Peel. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Curacao Peel. JECFA: n/a Trade association guidelines: FEMA PADI: 300.822 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy *

Also see Orange Bitter.

Usual 1560.00 1150.00 1150.00

Max. 2072.00 1200.00 1200.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 750.00 388.00 1250.00

Max. 800.00 428.50 1300.00

CURACAO PEEL OIL

354 Aroma threshold values: n/a

Taste threshold values: Taste characteristics at 100 ppm: sweet, orange and fruity with brown fusel winey nuances. Natural Occurrence: Reported found in Citrus aurantium.

CURACAO PEEL OIL Other names: Bitter orange oil CAS No.: CoE No.:

68916‑04‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2345 n/a

NAS No.:

2345

Description: The oil is hand-pressed, from the peel of green (immature) bitter oranges. The odor of Curacao oil is slightly sweeter than other oils and almost perfumery. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Curacao Peel. JECFA: n/a Trade association guidelines: FEMA PADI: 45.318 mg IOFI: Natural Physical–chemical characteristics: It is an olive-green mobile liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 204.80 90.41 112.50

Max. 246.70 144.00 135.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 225.00 120.20 1084.00

Max. 250.00 139.00 1130.00

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

CURRANT BLACK (LEAVES) Botanical name: Ribes nigrum L. Botanical family: Grossulariaceae Foreign names: Groseillier noir (Fr.), Schwarze Hohannisbeere (Ger.), Groselheira negra (Sp.), Ribes nero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EFAUS No.

6044 977032‑41‑9

Description: Currant black is a shrub with woody, erect stems covered by a brown bark; alternate, palmately lobed, toothed leaves covered with tiny yellow glands; flowers arranged in loosely drooping racemes, internally purplish and externally greenish; fruits (June to July) consisting of several clustered, globose, black, fleshy berries, exhibiting a pleasant, slightly acid taste. The plant grows up to 3 m (10 ft) tall. It grows wild in several European countries and is extensively cultivated in France. The parts used are the leaves, fruits and flower buds. In Siberia, a drink is made of the leaves that when young, make common spirits resembling brandy. An infusion of them is like green tea, and can change the flavor of black tea. Currant black has a strong, aromatic, terpene-like odor. The fruits and the juice exhibit a slightly sour, pleasant flavor. Derivatives: Juice (by expression of the fruits), distillation waters (from leaves), infusion (5% from dried leaves), fluid extract (from leaves), concrete, absolute (tincture from flower buds) Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a

Individual: n/a

beta-CYCLODEXTRIN

355

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Essential oil composition: Black currant seed oil is rich in both gamma-linolenic (18:3n-6) and alpha-linolenic (18:3n-3) acids. Black currant contains flavonoids, such as quercetin, myricetin and kaempferol. Aroma threshold values: n/a Taste threshold values: n/a

CURRANT BUDS BLACK ABSOLUTE Other names: Currant, Ribes nigrum, ext. CAS No.: CoE No.:

68606‑81‑5 n/a

FL No.: n/a EINECS No.: 271‑749‑0

FEMA No.: JECFA No.:

2346 n/a

NAS No.:

2346

Description: See Currant Black (Leaves). The oil is obtained by steam distillation of the flower buds in approximately 0.75% yields. It is a mobile, pale green liquid with a cymene-like odor. Consumption: Annual: 14700.00 lb

Individual: 0.01245 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Currant Black (Leaves). JECFA: n/a Trade association guidelines: FEMA PADI: 55.334 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1598.00 20.00 8.00

Max. 1598.00 35.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.21 20.00

Max. 3.42 35.00

Aroma threshold values: Aroma characteristics at 1.0% EtoH: green, woody berry, fruity, blackberry and currant-like. Taste threshold values: Taste characteristics at 5.0 ppm in 5% sugar solution: green, leafy, berry, jamy fruity, cassis-like with a slight sulfurous top note.

CURRANT JUICE BLACK CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAUS No.

n/a 977038‑70‑2

Description: See Currant Black (Leaves). Black currant juice is used in the treatment of diarrhea. Consumption: Annual: 2850.00 lb

Individual: 0.002415 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Currant Black (Leaves). JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Aroma threshold values: n/a Taste threshold values: n/a

beta-CYCLODEXTRIN Synonyms: Cycloheptapentylose; Cycloamylose; Cyclodextrin; beta-Cycloamylose; Cycloheptaamylose; Cycloheptaglucan; Cycloheptaglucosan; Cyclomaltoheptaose; beta-Dextrin; Schardinger beta-dextrin

CYCLOHEPTADECA-9-EN-1-ONE

356

CAS No.: CoE No.:

7585‑39‑9 n/a

FL No.: n/a EINECS No.: 231‑493‑2

FEMA No.: JECFA No.:

4028 n/a

NAS No.:

n/a

Description: beta Cyclodextrin is a virtually odorless, slightly sweet-tasting, white or almost white crystalline solid or fine powder. Consumption: Annual: n/a

Individual: 0.07 mg/kg/day (GRAS notice, FDA estimate)

Regulatory Status: CoE: Approved (2000) FDA: GRAS (Notice No. 74, 2001) FDA (other): n/a JECFA: ADI: 0 to 5 mg/kg body weight (1995) Trade association guidelines: PADI: 1674 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HOH2C O HOH2O

C42H70O35/1134.98

OH O

O HOH2O

O

O CH

Cl2CH

O

CH

HO

OH

O

HO

OH OH O

O HOH2O

O

Cl2CH

HO HO HO O CH OH HO O

O

Cl2CH O

Cl2CH

Specifications: (FCC, 2003) Appearance Assay Lead Reducing sugars Residue on ignition

White, fine crystalline solid, frequently a fine crystalline powder Not less than 98% and not more than 101% (C6H10O5)7 as betacyclodextrin, calculated on the anhydrous basis Not more than 1 mg/kg Not more than 1% Not more than 0.1%

Solubility

Slightly soluble in water

Specific rotation

Between +160° and +164°, calculated on the anhydrous basis

Toluene Trichloroethylene Water

Not more than 1 mg/kg Not more than 1 mg/kg Not more than 14%

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Cheese Chewing gum Gelatins/puddings

Usual 5000.00 5000.00 4000.00 5000.00 5000.00

Max. 5000.00 5000.00 4000.00 5000.00 5000.00

Food Category Hard candy Instant coffee/tea Nonalcoholic beverages Snack foods Soups

Usual 4000.00 3000.00 3000.00 5000.00 2000.00

Max. 4000.00 3000.00 3000.00 5000.00 2000.00

Synthesis: Usually produced commercially from Bacillus macerans or B. circulans fermentation of starch or starch hydrolysate. Aroma threshold values: n/a Taste threshold values: Reported to have a taste threshold value lower than that of sucrose with a detection level of 3.9 to 27 ppm and a recognition level of 11 to 52 ppm Natural occurrence: A derivative of naturally occurring starch.

CYCLOHEPTADECA-9-EN-1-ONE Synonyms: 3,7-Dimethyl-6-octen-1-yl butyrate; Civetone; cis-Civetone; Cycloheptadeca-9-en-1-one; 9-Cycloheptadecen-1-one; 9-Cycloheptadecen-1-one,(Z)-; (Z)-9- Cyclohepta-decen-1-one CAS No.: CoE No.:

542‑46‑1 11744

FL No.: 07.110 EINECS No.: 208‑813‑4

FEMA No.: JECFA No.:

3425 1401

NAS No.:

3425

Description: Cycloheptadeca-9-en-1-one has an obnoxious animal-gland odor. It can be pleasant at extreme dilutions. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

CYCLOHEXANE ACETIC ACID

357

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.004 mg

IOFI: Nature Identical

Empirical Formula/MW: C17H30O/250.42 Specifications: (JECFA, 2008) Appearance

White or colorless crystalline mass

Melting point

Assay (min)

99%

Solubility

32°C Soluble in oils and ethanol; slightly soluble in water

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

Usual 0.002 0.02 0.02 0.01

Max. 0.030 0.05 0.05 0.03

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.005

Max. 0.02 0.03 0.050

Synthesis: From aleuritic acid, the trans- form only; the cis- and trans-forms from ethyl-9-keto heptadecanedioate. Aroma threshold values: Detection: 3 ppb Taste threshold values: n/a Natural occurrence: In civet (cis-form).

CYCLOHEXANE ACETIC ACID Synonyms: Cyclohexaneacetic acid; Cyclohexylacetic acid; Cyclohexylethanoic acid CAS No.: CoE No.:

5292‑21‑7 34

FL No.: 08.034 EINECS No.: 226‑132‑0

FEMA No.: JECFA No.:

2347 965

NAS No.:

2347

Description: Cyclohexane acetic acid has a sharp acetic odor. Consumption: Annual: <1.00 lb

Individual: 0.00001166 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.090 mg

IOFI: n/a

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2008) Appearance

Colorless crystalline mass or white crystals

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

242°C 28–33°C

Specific gravity

1.459–1.467 (20°C) Slightly soluble in water; miscible in ethanol at room temperature 1.001–1.009 (25°C)

CYCLOHEXANECARBOXYLIC ACID

358 Reported uses (ppm): (FEMA, 1994) Food Category Usual Baked goods 0.50 Frozen dairy 0.50 Aroma threshold values: Detection: 19 ppm

Max. 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.05 0.50

Max. 1.50 2.00

Taste threshold values: Taste characteristics at 100 ppm: honey, caramellic, maple and cocoa. Natural occurrence: Reported not found in nature.

CYCLOHEXANECARBOXYLIC ACID Synonyms: Benzoic acid, hexahydro-; Carboxycyclohexane; Cyclohexanecarboxylic acid; Cyclohexanoic acid; Hexahydrobenzoic acid CAS No.: CoE No.:

98‑89‑5 11911

FL No.: 08.060 EINECS No.: 202‑711‑3

FEMA No.: JECFA No.:

3531 961

NAS No.:

3531

Description: Cyclohexanecarboxylic acid has a cheese-like odor. Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.426 mg

IOFI: Artificial

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Appearance

White solid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

232–233°C 28–32°C

Specific gravity

1.516–1.520 (20°C) Slightly soluble in water; miscible in fat; miscible in ethanol at room temperature 1.029–1.037 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Synthesis: n/a

Usual 2.00 1.50 2.00 1.00

Max. 2.00 1.50 2.00 1.00

Food Category Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: fruity, woody, berry-like with green dirty nuances. Natural occurrence: Reported not found in nature.

CYCLOHEXANEETHYL ACETATE Synonyms: Acetic acid, cyclohexylethyl ester; Cyclohexane ethyl acetate; Cyclohexaneethyl acetate; Cyclohexylethyl acetate; 2-Cyclohexylethyl acetate; Ethylcyclohexyl acetate

CYCLOHEXANONE

CAS No.: CoE No.:

359

21722‑83‑8 218

FL No.: 09.028 EINECS No.: 244‑543‑3

FEMA No.: JECFA No.:

2348 964

NAS No.:

2348

Description: Cyclohexaneethyl acetate has a powerful, sweet-fruity odor of considerable tenacity. Consumption: Annual: <1.00lb

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.546 mg

IOFI: n/a

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

98% 211°C (766 mmHg)

Specific gravity

1.442–1.450 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 0.945–0.948 (25°C)

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

Usual 10.00 1.50

Max. 25.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.20 1.80

Max. 2.70 7.00

Synthesis: From the corresponding alcohol by acetylation with sodium acetate in acetic acid solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beli (Aegle marmelos Correa) and passion fruit juice.

CYCLOHEXANONE Synonyms: Anon; Cyclohexenyl ketone; Hexanon; Hytrol O; Ketohexamethylene; Nadone; Pimelic ketone; Sextone CAS No.: CoE No.:

108‑94‑1 11047

FL No.: 07.148 EINECS No.: 203‑631‑1

FEMA No.: JECFA No.:

3909 1100

NAS No.:

n/a

Description: Peppermint or acetone-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1009 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.2240 mg

IOFI: n/a

CYCLOHEXYL ACETATE

360 Empirical Formula/MW: O

C6H10O/98.14

Specifications: (JECFA, 2008) Appearance

Oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

154–156°C

Specific gravity

1.447–1.453 (20°C) Soluble in water, ether, chloroform, organic solvents; miscible in ethanol at room temperature 0.947–0.950 (25°C)

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

Usual 6.00 100.00 2.00

Max. 12.00 200.00 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.50 12.00

Max. 5.00 25.00

Synthesis: It may be synthesized on a laboratory scale by the oxidation of cyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in Cistus labdaniferus.

CYCLOHEXYL ACETATE Synonyms: Acetic acid, cyclohexyl ester; Adronal acetate; Cyclohexanol, acetate; Cyclohexanol, acetate-; Cyclohexanyl acetate; Cyclohexyl acetate; Hexalin acetate CAS No.: CoE No.:

622‑45‑7 217

FL No.: 09.027 EINECS No.: 210‑736‑6

FEMA No.: JECFA No.:

2349 1093

NAS No.:

2349

Description: Cyclohexyl has an odor reminiscent of amyl acetate. Consumption: Acetate: 933.33 lb

Individual: 0.0007909 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 100 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 17.597 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) Boiling point

98% 175–177°C

Specific gravity

1.436–1.443 (20°C) Insoluble in water; miscible in ether; miscible in ethanol at room temperature 0.971–0.978 (25°C)

CYCLOHEXYL BUTYRATE

361

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

Usual 11.00 95.18 20.44

Max. 20.00 104.70 32.57

Food Category Gelatin, pudding Nonalcoholic beverages Soft candy

Usual 28.18 25.80 68.86

Max. 32.26 38.25 78.09

Synthesis: By heating the corresponding alcohol with acetic anhydride or acetic acid in the presence of traces of sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: solventy and slightly cooling with sweet banana and apple notes. Natural occurrence: Reported found in sauerkraut.

CYCLOHEXYL ANTHRANILATE Synonyms: Cyclohexyl 2-aminobenzoate; Cyclohexyl o-aminobenzoate; Benzoic acid, 2-amino-, cyclohexyl ester; Cyclohexyl anthranilate CAS No.: CoE No.:

7779‑16‑0 257

FL No.: 09.722 EINECS No.: 231‑920‑2

FEMA No.: JECFA No.:

2350 1541

NAS No.:

2350

Description: Cyclohexyl anthranilate has a faint, fruity, orange blossom-like odor, and a sweet, fruity, grape-like taste. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 6.734 mg

IOFI: Artificial

Empirical Formula/MW:

C13H17O2N/219.28

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Pale-yellow liquid 97% 318°C

Refractive index Solubility Specific gravity

1.571–1.577 (20°C) Insoluble in water; soluble in alcohol 1.015–1.021 (25°C)

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

Usual 5.50 33.33 9.10

Max. 12.50 38.00 14.60

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.54 13.17 21.30

Max. 14.82 22.17 26.17

Synthesis: From isatoic anhydride and cyclohexanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL BUTYRATE Synonyms: Butanoic acid, cyclohexyl ester; Butyric acid, cyclohexyl ester; Cyclohexanyl butyrate; Cyclohexyl butanoate

CYCLOHEXYL CINNAMATE

362

CAS No.: CoE No.:

1551‑44‑6 2082

FL No.: 09.230 EINECS No.: 216‑290‑9

FEMA No.: JECFA No.:

2351 1094

NAS No.:

2351

Description: Cyclohexyl butyrate has a fresh, floral odor reminiscent of benzyl butyrate; and an intense, sweet taste. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.666 mg

IOFI: n/a

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 212°C

Specific gravity

1.439–1.451 (20°C) Almost insoluble in water; miscible in ethanol at room temperature 0.953–0.959 (25°C)

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

Usual 1.38 26.87 14.84

Max. 3.75 37.94 20.30

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.57 2.62 32.63

Max. 6.56 4.41 40.75

Synthesis: By esterification of cyclohexanol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in kumquat peel oil and passion fruit juice.

CYCLOHEXYL CINNAMATE Synonyms: Cyclohexyl β-phenylacrylate; Cyclohexyl 3-phenylpropenoate; 2-Propenoic acid, 3-phenyl-, cyclohexyl ester CAS No.: CoE No.:

7779‑17‑1 337

FL No.: 09.744 EINECS No.: 231‑921‑8

FEMA No.: JECFA No.:

2352 667

NAS No.:

2352

Description: Cyclohexyl cinnamate has a fruity, peach-, cherry- and almond-like odor and similar flavor notes. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 4.267 mg Empirical Formula/MW: C15H18O2/230.31

IOFI: Artificial

CYCLOHEXYL FORMATE

363

Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to light yellow liquid 95% 195°C

Refractive index Solubility Specific gravity

1.558–1.564 (20°C) Insoluble in water; miscible in alcohol 1.047–1.056 (25°C)

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

Usual 0.50 23.94 9.74

Max. 2.00 32.22 14.19

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.70 3.90 19.56

Max. 12.50 7.00 27.00

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

CYCLOHEXYL FORMATE Synonyms: Cyclohexyl formate; Formic acid, cyclohexyl ester CAS No.: 4351‑54‑6 FL No.: 09.160 FEMA No.: CoE No.: 498 EINECS No.: 224‑415‑3 JECFA No.: Description: Cyclohexyl formate has a pleasant, cherry-like odor.

2353 1095

Consumption: Annual: 10.00 lb

NAS No.:

2353

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev. 10 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.846 mg

IOFI: Artificial

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Light, colorless liquid

Solubility

Assay (min) Boiling point

97% 162–163°C

Specific gravity

1.439–1.445 (20°C) Soluble in acetic and formic acids; insoluble in water; miscible in ethanol at room temperatue 1.052–1.060 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 8.00 Gelatins, puddings 8.17 11.42 Nonalcoholic beverages 6.38 11.75 Baked goods 25.50 33.50 Frozen dairy 11.50 16.71 Soft candy 21.59 30.50 Synthesis: From cyclohexyl alcohol and concentrated formic acid in the presence of sulfuric acid; by distilling the alcohol–acid mixture in the presence of excess acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: slightly cooling, green and fruity banana. Natural occurrence: Reported not found in nature.

CYCLOHEXYL ISOVALERATE

364

CYCLOHEXYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, cyclohexyl ester; Cyclohexyl 3-methylbutanoate; Isovaleric acid, cyclohexyl ester CAS No.: CoE No.:

7774‑44‑9 459

FL No.: 09.464 EINECS No.: 231‑874‑3

FEMA No.: JECFA No.:

2355 1096

NAS No.:

2355

Description: Cyclohexyl isovalerate has an apple- and banana-like aroma. Consumption: Annual: 1.17 lb

Individual: 0.00000098 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 15 ppm; Food: 90 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.468 mg

IOFI: Artificial

Empirical Formula/MW: C11H20O2/184.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 58–62°C

Specific gravity

1.439–1.445 (20°C) Insoluble in water; miscible in ethanol at room temperature 0.945–0.952 (25°C)

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

Usual 6.50 23.74 9.10

Max. 12.50 52.00 19.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.52 4.70 14.50

Max. 18.40 9.87 26.30

Synthesis: From cyclohexane and isovaleric acid in the presence of perchloric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

CYCLOHEXYL PROPIONATE Synonyms: Cyclohexyl propionate; Propanoic acid, cyclohexyl ester CAS No.: CoE No.:

6222‑35‑1 421

FL No.: 09.140 EINECS No.: 228‑303‑5

FEMA No.: JECFA No.:

2354 1097

NAS No.:

2354

Description: Cyclohexyl propionate has an apple- and banana-like aroma. Consumption: Annual: <1.00 lb

Individual: 0.00004661 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.705 mg

IOFI: Artificial

CYCLOHEXYLMETHYL PYRAZINE

365

Empirical Formula/MW: C9H16O2/156.23 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 193°C

Specific gravity

1.439–1.446 (20°C) Insoluble in water; miscible in ethanol at room temperature 0.969–0.974 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 3.00 6.25 Gelatins, puddings 8.36 13.68 Baked goods 18.95 27.00 Nonalcoholic beverages 4.77 9.59 Frozen dairy 9.62 15.40 Soft candy 16.30 26.20 Synthesis: By direct esterification of the alcohol with the acid in the presence of concentrated sulfuric acid or in the presence of benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm; sweet, fruity, banana with green waxy nuance. Natural occurrence: Reported not found in nature.

CYCLOHEXYLMETHYL PYRAZINE Synonyms: Pyrazine, (cyclohexylmethyl)-; 2-Pyrazine, cyclohexyl methyl; 2-Pyrazinyl cyclohexyl methyl; (2-pyrazinylmethyl) cyclohexane; (Cyclohexylmethyl)pyrazine; Pyrazine, (cyclohexylmethyl)CAS No.: CoE No.:

28217‑92‑7 n/a

FL No.: 14.069 EINECS No.: 248‑905‑1

FEMA No.: JECFA No.:

3631 783

NAS No.:

Consumption: Annual: <1.00 lb

3631

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.017 mg

IOFI: Artificial

Empirical Formula/MW: C11H16N2/176.26 Specifications: (JECFA, 2008) Appearance

Pale amber liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

100°C (4 mmHg)

Specific gravity

1.515–1.520 (20°C) Slightly soluble in water; soluble in oils; miscible in ethanol at room temperature 1.003–1.009 (25°C)

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

Usual 0.10 0.10 0.10 0.05

Max. 1.00 0.50 0.50 0.20

Food Category Nut products Snack foods Soft candy

Usual 0.10 0.10 0.10

Max. 0.50 1.00 0.50

CYCLOIONONE

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

CYCLOIONONE Synonyms: 5H-1-Benzopyran, 6,6,7,8,8a-tetrahydro-2,5,5,8a-tetramethyl; 6,6,7,8,8a-Tetrahydro-2,5,5,8a-tetramethyl-5H-1-benzopyran CAS No.: CoE No.:

5552‑30‑7 n/a

FL No.: 13.165 EINECS No.: 226‑916‑2

FEMA No.: 3822 JECFFA No.: 1239

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.51858 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 H3C

C13H20O/192.3

O

H3C C H3

Acid value (max) Appearance Assay (min) Boiling point

1.0 Clear liquid 96.7% 240°C

Refractive index Solubility Specific gravity

1.499–1.505 (20°C) Soluble in ethanol; insoluble in water 0.950–0.955 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Hard candy

Usual 0.50 10.00 10.00 0.50 0.50 0.20 0.20 1.00

Max. 5.00 30.00 50.00 5.00 5.00 2.00 5.00 10.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 0.10 0.50 0.50 0.10 0.50 0.50 0.50

Max. 1.00 5.00 5.00 1.00 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in cognac.

CYCLOPENTANETHIOL Synonyms: Cyclopentyl mercaptan; Mercaptocyclopentane CAS No.: CoE No.:

1679‑07‑8 2321

FL No.: 12.029 EINECS No.: 216‑841‑3

FEMA No.: JECFA No.:

3262 516

NAS No.:

3262

CYCLOPENTANONE

367

Consumption: Annual: <1.00 lb

Individual: 0.00001412 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.032 mg

IOFI: Artificial

Empirical Formula/MW: C5H10S/102.2

Specifications: (JECFA, 2000) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

131°C

Specific gravity

1.488 (20°C) Slightly soluble in water; soluble in alcohol and oils 0.920–0.925 (25°C)

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

Usual 0.10 0.10 0.10

Max. 0.10 0.10 0.10

Food Category Meat products Milk products Soups

Usual 0.10 0.10 0.10

Max. 0.10 0.10 0.10

Synthesis: From cyclopentyl bromide and potassium hydrosulfide; by treating cycloalkanone dimethyl dithioacetals with four equivalents of an alkaline metal; from cyclopentyl naphthyl sulfide and an aluminosilicate catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2 ppm: alliaceous, onion, garlic, horseradish, meat, egg, burned, vegetable, celery. Natural occurrence: Reported not found in nature.

CYCLOPENTANONE Synonyms: Adipic ketone; Dumasin; Ketocyclopentane; Ketopentamethylene CAS No.: CoE No.:

120‑92‑3 11050

FL No.: 07.149 EINECS No.: 204‑435‑9

FEMA No.: JECFA No.:

3910 1101

NAS No.:

n/a

Description: Cyclopentanone has an agreeable, peppermint-like odor. It tends to polymerize in the presence of acids. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.4457 mg

IOFI: n/a

Empirical Formula/MW: O

C5H8O/84.12

N-CYCLOPROPYL-trans-2-cis-6-NONADIENAMIDE

368 Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

130–131°C

Specific gravity

1.432–1.438 (20°C) Soluble water; miscible in ether; miscible in ethanol at room temperature 0.950–0.960 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 2.00 1.00 1.00

Max. 3.00 2.00 2.00

Food Category Nonalcoholic beverages Soups Sweet sauce

Usual 1.00 1.00 1.00

Max. 15.00 2.00 2.00

Synthesis: Prepared by heating adipic acid (285 to 295°C) in the presence of barium hydroxide, distilling, ether extraction and then fractionation. Aroma threshold values: Aroma characteristics at 2.0%: musty, slightly toasted bitter almondlike nutty, solventlike with a powdery nuance. Taste threshold values: Taste characteristics at 20 ppm: musty, toasted nutty with a slight meaty nuance. Natural occurrence: Reported found in roasted onion, baked potato, tomato, gruyere cheese, butter, heated chicken, boiled beef, heated pork, roasted pecan, yellow passion fruit juice.

N-CYCLOPROPYL-trans-2-cis-6-NONADIENAMIDE Synonyms: N-Cyclopropyl-(E2,Z6)-nonaclienamide; 2,6-Nonadienamide, N-cyclopropyl-, (2E,6Z)-; Cyclopropyl (E,Z)-2,6nonadienamide; N-cyclopropyl (E)-2,(Z)-6-nonadienamide CAS No.: CoE No.:

608514‑55‑2 n/a

FL No.: 16.093 EINECS No.: n/a

FEMA No.: JECFA No.:

4087 1597

NAS No.:

n/a

Description: Pale yellow, low melting solid; meaty, herb-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.2955 mg

IOFI: Artificial

Empirical Formula/MW: C12H19NO/193.29 Specifications: Assay (min)

95%

Melting point

33–37°C

Solubility

Sparingly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gravies Imitation dairy Meat products

Usual 0.50 0.10 0.50 0.50 1.00 0.10 0.50 0.50 1.00

Max. 3.00 2.00 3.00 2.00 4.00 2.00 5.00 3.00 4.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 1.00 1.00 0.50 0.50 10.00 1.00 0.50

Max. 2.00 1.00 10.00 4.00 3.00 2.00 15.00 10.00 3.00

p-CYMENE

369

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

p-CYMENE Synonyms: p-Isopropyltoluene; 1-Methyl-4-isopropyl benzene; Benzene, 1-isopropyl-4-methyl-; Benzene, 1-methyl-4-(1-methyl­ ethyl)-; Camphogen; Cumene, p-methyl-; Cymene; p-Cymene; 4-Cymene; Cymol; p-Cymol; Dolcymene; p-Isopropylmethylbenzene; 1-Isopropyl-4-methylbenzene; 4-Isopropyl-1-methylbenzene; p-Isopropyltoluene CAS No.: CoE No.:

99‑87‑6 620

FL No.: 01.002 EINECS No.: 202‑796‑7

FEMA No.: JECFA No.:

2356 1325

NAS No.:

2356

Description: p-Cymene has a citrusy aroma reminiscent of lemon. Consumption: Annual: 7533.33 lb

Individual: 0.006384 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 4.855 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H14O2/134.22 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow mobile liquid

Solubility

Assay (min) Boiling point

97% 177°C

Specific gravity

1.484–1.491 (20°C) Insoluble in water; soluble in oils and ethanol 0.853–0.855 (25°C)

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

Usual 1.50 21.99 80.55 19.74 16.32 17.22

Max. 3.40 48.22 88.27 39.48 24.83 28.04

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.30 105.10 2.86 4.58 11.10

Max. 0.60 105.10 4.80 11.61 16.47

Synthesis: Obtained chiefly from the wash water of sulfite paper. Aroma threshold values: Aroma characteristics at 1% EtoH: harsh chemical, woody and terpy-like with an oxidized citrus lemon note. It has spicy nuances reminiscent of cumin, oregano and cilantro Taste threshold values: Taste characteristics at 1 to 10 ppm: terpy and rancid with slightly woody, oxidized citrus notes. It has spice nuances of green pepper and oregano. Natural occurrence: Widespread in nature; reported in the oils of cypress, Artemisia cina Bg., Ceylon cinnamon, boldo leaf, cascarilla, Cuminum cyminum L. and lemon; in the oils for seeds of coriander and Cicuta virosa; in the ether-extracted oils of Monarda fisulosa and Monarda puncata; in the star anise and nutmeg essential oils. Note that p-cymene reported in essential oil may be formed from the conversion of a cyclic terpene; its presence is indicative of aging in lemon essential oil. Reported found in citrus juices and peel oils, guava, papaya, black currant, pineapple, blueberry, blackberry, carrot, tomato, celery seed, cumin seed, mace, ginger, coriander seed, anise, nutmeg, mace, parsley, cardamom, cinnamon root and bark, pepper, peppermint oil, spearmint oil, cassia leaf and Thymus vulgaris.

L-CYSTEINE

370

L-CYSTEINE Synonyms: l-β-Mercaptoalanine; α-Amino-β-thiolpropionic acid; L-Alanine, 3-mercapto-; α-Amino-β-mercaptopropionic acid; 2-Amino-3-mercaptopropionic acid; α-Amino- β-thiolpropionic acid; Chemodyne cysteine; Cystein; Cysteine; Cysteine, L-; L-(+)-Cysteine; Cysteine chemodyne; Half cystine; Half-cysteine; β-Mercaptoalanine; Propanoic acid, 2-amino-3-mercapto-, (R)-; Thioserine CAS No.: CoE No.:

52‑90‑4 10464

FL No.: 17.033 EINECS No.: 200‑158‑2

FEMA No.: JECFA No.:

3263 1419

NAS No.:

3263

Description: A sulfur-containing amino acid, metabolically related to methionine. Methionine is the source of sulfur atom in the synthesis of cysteine in the body. Chemically, L-cysteine is L-2-amino-mercaptopropionic acid. Cysteine has a sulfureous aroma. It is a nutrient and is used in dietary supplements. Consumption: Annual: 35333.33 lb

Individual: 0.02994 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 184.1271 (0.009 parts of L-cysteine in 100 parts of flour in dough), 582.5271 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 14.670 mg

IOFI: Nature Identical

Empirical Formula/MW: C3H7O2NS/121.16 Specifications: (JECFA, 2008) Appearance

White crystals

Solubility

Melting point

240°C

Specific rotation

Very soluble in water, ethanol and acetic acid; insoluble in ether acetone and benzene +6.9 to +8.5 (30°)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes

Usual 100.00 100.00

Max. 100.00 100.00

Food Category Meat products Milk products

Usual 100.00 100.00

Max. 100.00 100.00

Synthesis: By addition of a thiol compound to an unsaturated amino acid derivative; by hydrolysis of proteins in the presence of carbon dioxide; by treating in HCl hydrolysis of proteins in the presence of carbon dioxide; by treating an HCl hydrolysate of hair with CuO2, followed by decomposition of the resulting copper-cysteine complex with hydrogen sulfide; by the addition of thioacetic acid to α-acetamido acrylic acid; by treatment of a keratine HCl hydrolysate with zinc to reduce the cystine present to cysteine; by electrolytic reduction of cystine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in protein hydrolysates, with the exception of gelatin, in which only traces of cysteine are present.

D DAIDAI PEEL OIL Botanical name: Citrus aurantium L. subspecies cyanthifera Y. (var. Daidai Makino) Botanical family: Rutaceae Other names: Bitter orange, sour orange Foreign names: Daidai (Japanese) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3823 n/a

NAS No.: EAFUS No.:

n/a 977185‑28‑6

Description: The fruit is medium sized with a distinct bitter or sour taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: n/a Trade association guidelines: FEMA PADI: 97.7185 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 105.00 424.00 45.00 90.00

Max. 210.00 848.00 90.00 180.00

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 138.00 23.00 260.00 306.00

Max. 276.00 46.00 520.00 312.00

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

DAMIANA (Leaves) Botanical name: Turnera diffusa Willd. ex Schult. var. aphrodisiaca (G.H. Ward) Urb. Botanical family: Turneraceae Other names: Daminana, herba de la pastora; Old woman’s broom; Mexican damana; Turner aphrodisiaca Ward. Foreign names: Damiana (Fr.), Damiana (Ger.), Damiana (Sp.), Damiana (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.

6351 977000‑85‑3

Description: Damiana is a small, branched shrub with alternate leaves and solitary, axillary, yellow flowers. It is native to dry areas in Mexico, California, Bolivia, Brazil, Antilles and tropical America. The plant is known in Mexico as hierba de la pastora and is believed to exhibit aphrodisiac, as well as diuretic and stimulant, properties. The leaves are yellow-brown, aromatic, broadly lanceolate, 10 to 25 mm long with three to six teeth along the margin. The leaves are the part used. Damiana has a bitter, tonic taste and an aromatic odor. Derivatives: Fluid extract, dried, aqueous extract, and tincture (20% in 25% ethanol). Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

371

α-DAMASCONE

372

Essential oil composition: Damiana contains a complex volatile oil (0.5 to 1%) that gives the plant its characteristic odor and taste. Analysis of the oil has identified a low boiling fraction mainly composed of 1,8-cineol and pinenes.* The higher boiling point fraction is believed to contain thymol and a number of sesquiterpenes. Aroma threshold values: n/a Taste threshold values: n/a

α-DAMASCONE Synonyms: 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2-butenone; 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl); Dihydro floriffone A; 4-(2,6,6-trimeth-yl-2-cyclohexenyl)-2-butene-4-one; 1–2-Butenone(2,6,6-Trimethyl-2-Cyclohexen-1-yl); 1–2-Buten(2,6,6Trimethyl-2-Cyclohexen-1-yl)-1-one CAS No.: CoE No.:

43052‑87‑5 11053

FL No.: 07.134 EINECS No.: n/a

FEMA No.: JECFA No.:

3659 385

NAS No.:

3659

Description: α-Damascone has a pleasant fruity floral odor. Consumption: Annual: <1.00 lb

Individual: <0.0000001 mg/kg/day

Regulatory Status: CoE: No safety concern FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C H3

H3C

C13H20O/192.3

C H3

H3C

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Other requirements

Colorless to pale yellow liquid 98% (sum of cis and trans isomers) 90–100°C 92–96% trans, 4–8% cis isomer

Refractive index Solubility Specific gravity

1.492–1.499 (20°C) Soluble 1 mL in 10 mL 95% alcohol 0.928–0.938 (25°C)

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

Usual 0.20 0.20 0.20 0.20

Max. 0.50 0.50 0.50 0.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: d-form, 100 ppb; l-form, 1.5 ppb Taste threshold values: Taste characteristics at 30 ppm, sweet, fruity, woody with a green seedy background. Natural occurrence: Reported found in black tea.

*

Dominguez et al. (1976). Planta Med. 30, 68.

Max. 0.50 0.50 0.50

δ-DAMASCONE

373

trans-ALPHA-DAMASCONE Synonyms: trans-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)but-2-en-1-one; 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (2E)-; trans-2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; (E)-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-2-buten-1-one; 2-Buten-1-one, 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (E)CAS No.: CoE No.:

24720‑09‑0 n/a

FL No.: 07.226 EINECS No.: 246‑430‑4

FEMA No.: JECFA No.:

4088 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; floral rose, apple fruity, black currant aroma. Consumption: Odor and/or flavor used in agrumen, aldehydic, amber, anais anais, angelica, etc. 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: 1.457 mg

IOFI: n/a

Empirical Formula/MW: C H3

C13H20O/192.3

C H3 H3C

C H3

O

Specifications: (The Good Scents Co., 2009) Assay (min)

92%

Refractive index

Boiling point

266–267°C

Solubility

1.469–1.473 (20°C) Insoluble in water; soluble in ethanol and dipropylene glycol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Hard candy

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00 5.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00 25.00

Food Category Imitation dairy Meat products Milk products Poultry Processed fruits Seasonings, flavors Soft candy Soups Sweet sauce

Usual 3.00 1.00 3.00 1.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 5.00 15.00 5.00 10.00 10.00 25.00 10.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, fruity type; recommend smelling in a 1.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in rose, tea, and tobacco.

δ-DAMASCONE Synonyms: 2-Buten-1-one, 1-(2,6,6-trimethyl-3-cyclohexen-1-yl)-; Dihydro floriffone TD; 2-Buten-1-one, 1-(2,6,6-trimethyl-3cyclohexen-1-yl)-; 1-(2,6,6-Trimethyl-3-cyclo-hexen-1-yl)-2-buten-1-one; delta-Damascone; 8-Damascone CAS No.: CoE No.:

41436‑42‑4 n/a

FL No.: 07.130 EINECS No.: 260‑709‑8

FEMA No.: JECFA No.:

3622 386

NAS No.: EAFUS No.

3622 57378‑68‑4

DANDELION

374 Description: δ-Damascone has an intense, fruity odor. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: No safety concern FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: Artificial

Empirical Formula/MW:

C13H20O/192.3

Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless to pale yellow liquid 96.5% 82°C (2 mmHg); 97°C (3 mmHg)

Refractive index Solubility Specific gravity

1.485–1.502 (20°C) Insoluble in water; miscible in fats 0.920–0.940 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 0.005 0.01 0.005

Max. 0.1 0.02 0.02

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.005 0.005

Max. 0.02 0.02 0.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm, woody, astringent, berry with a slight spice nuance. Natural occurrence: Not reported found in nature.

DANDELION Botanical name: Taraxacum officinale Weber, T. officinal Wiggers, T. officinale F.H. Wigg and T. laevigatum D.C. Botanical family: Asteraceae (Compositae) Other names: Dandelion, lion’s tooth Foreign names: Pissenlit (Fr.), Lowenzahn (Ger.), Diente de leon (Sp.), Tarassaco (It.) Description: The dandelion is a perennial, herbaceous plant, widespread throughout Europe. It grows 15 to 30 cm (6 to 12 in.) tall, with thick, spindle-shaped roots; long, floral scapes terminated by yellow heads (March to October), and smooth, oblong leaves arranged in a rose-like fashion. The leaves are toothed or deeply cut and the appearance of leaves gives rise to the name “lion’s teeth.” The deep roots are the part used. Dandelion has a bitter, tonic taste and an aromatic odor. Derivatives: Infusion (5%), fluid extract, dried aqueous extract, tincture (20% in 20% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: See derivatives below. FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Dandelions are one of the richest sources of β-carotene. The vitamin A yield (14,000 IU/100 g leaves) from dandelion is higher than that of carrot (11,000 IU/100 g carrots). The leaves are also a good source of fiber, potassium, calcium, iron, phos-

DANDELION ROOT EXTRACT SOLID

375

phorus, magnesium, riboflavin and thiamine. Dandelion also contains sodium and vitamins C and D.* The acids found in dandelion include caffeic, p-hydroxyphenyl-acetic, chlorogenic, oleic, palmitic and the fatty acids linoleic and linolenic. Gallic and ascorbic acids are also detected. Chicoric acid and the related monocaffeyltartaric acid were found to be the major phenolic constituents in flowers, roots, leaves and involucral bracts.† Aroma threshold values: n/a Taste threshold values: n/a

DANDELION FLUID EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2357 n/a

NAS No.: EAFUS No.:

2357 977038‑71‑3

Description: See Dandelion. Consumption: Annual: 9816.67 lb

Individual: 0.008319 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Dandelion. JECFA: n/a Trade association guidelines: FEMA PADI: 12.036 mg

IOFI: Natural

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

Usual 50.46 71.50 6.00

Max. 71.24 143.0 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 31.60 34.80 4.00

Max. 31.60 48.06 10.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%, sweet, brown, fruity, cooked, caramellic, and rum. Natural occurrence: Dandelion

DANDELION ROOT EXTRACT SOLID Other names: Dandelion root, extract solid (Taraxacum spp.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2358 n/a

NAS No.: EAFUS No.:

2358 977038‑72‑4

Description: See Dandelion. Consumption: Annual: 416.67 lb

Individual: 0.0003531 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): See Dandelion. JECFA: n/a Trade association guidelines: FEMA PADI: 2.985 mg

IOFI: Natural

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

* †

Usual 13.00 13.33 2.93

Brooks. (1996). Prot. J. Bot. Med. 1, 231. Williams et al. (1996). Phytochemistry 42, 121.

Max. 26.00 33.33 14.17

Food Category Nonalcoholic beverages Soft candy

Usual 5.85 8.67

Max. 8.44 29.33

DAVANA

376 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: green, tea and maté-like with honey and grainy nuances.

DAVANA Botanical name: Artemisia pallens Wall. Botanical family: Compositae Foreign names: Davana (Fr.), Davana (Ger.), Davana (Sp.), Davana (It.) Description: Delicately scented herb, cultivated only on a limited scale in southern India. The plant grows in the same parts of southern India where sandalwood is grown. The parts used are the flowers. Davana has a strong, penetrating, green odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Herb: Category 2 (not considered to constitute a risk to health in the quantities used) FDA: See Davana Oil. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The oil contains davanone, linalool, (Z)- and (E)-methyl cinnamate, (E)-ethyl cinnamate, bicyclogermacrene, davana ether, 2-hydroxyisodavanone, farnesol. Five compounds, viz., (Z)- and (E)-methyl cinnamates, (Z)- and (E)-ethyl cinnamates, and geranyl acetate, were identified for the first time in davana oil.* Aroma threshold values: n/a Taste threshold values: n/a

DAVANA OIL Other names: Oils, davana; Davan oil (Artemisia pallens Wall.) CAS No.: CoE No.:

8016‑03‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2359 n/a

NAS No.:

2359

Description: Prepared by steam distillation of newly blossomed flowers harvested at the end of April. It has a characteristic, persistent, balsamic aroma with a sweet balsamic, tenacious backnote. Consumption: Annual: 1716.67 lb

Individual: 1716.67 mg/kg/day

Regulatory Status: CoE: Essential oil: Category 2 (alcoholic beverages 2 to 8 mg/L; nonalcoholic beverages 1 mg/L, food 2 to 15 mg/kg) FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 7.252 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value Ester value Ester value (after acetylation)

2.6 19.1

Refractive index Specific gravity

1.4898 (30°C) 0.9833 (30°C)

78

Physical–chemical characteristics: The oil is very dark-green or brownish-green (similar to several artemisia oils). Essential oil composition: The oil contains terpenic hydrocarbons (8.55%), including dihydrofurano compounds (cis-devanone 38%, trans-devanone 5%, iso-devanone 3%, nor-devanone 1.5%, lavender lactone 3%, trans-hydroxydavenone 2%); terpenic alcohols, acids (mainly devanic acid) and esters (CoE, 2000).

*

Mallavarapu et al. (1999). J. Agric. Food Chem. 47, 254.

2-trans, 4-trans-DECADIENAL

377

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

Usual 82.94 23.71 0.12 11.35

Max. 100.60 29.12 0.76 13.92

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.32 5.42 19.99

Max. 21.16 7.64 25.42

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, fruity, jamy, raisin and dried fruit with a pulpy apricot and peach nuance.

2-trans, 4-trans-DECADIENAL Synonyms: 2,4-Decadienal; 2,4-Decadienal, (2E,4E)-; p-Isopropyltoluene; 1-Methyl-4-isopropyl benzene; trans, trans-2,4-Decadien-1-al; 2,4-Decadienal, (E,E)-; (E,E)-2,4-Decadienal CAS No.:

2363‑88‑4, 25152‑84‑5

CoE No.:

2120

05.081 05.140 219‑114‑9 EINECS No.: 246‑668‑9 FL No.:

FEMA No.:

3135

JECFA No.:

1190

NAS No.:

3135

N ote: CAS No. 2363‑88‑4, EINECS No. 219‑114‑9, FL No. 05.081 is specific to 2–4 Decadienal.

Description: 2-trans, 4-trans-Decadienal has a powerful, oily, chicken fat odor and a sweet, orange-like odor at high concentration. It has a grapefruit- or orange-like taste on dilution. Consumption: Annual: 80.00 lb

Individual: 0.00006779 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.983 mg

IOFI: Natural

Empirical Formula/MW: C10H16O/152.24 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Yellow liquid

Solubility

Assay (min) Boiling point

89% 104°C

Specific gravity

1.512–1.517 (25°C) Insoluble in water; soluble in fixed oils and ethanol 0.866–0.876 (20°C)

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

Usual 0.10 1.50 1.00 2.00 1.00 2.52 2.00 2.00 2.00 0.50

Max. 0.50 20.00 3.00 20.00 1.50 4.92 20.00 20.00 20.00 5.00

Food Category Jams, jellies Meat products Nonalcoholic beverages Poultry Processed vegetables Reconstituted vegetables Seasonings, flavorings Soft candy Soups Sweet sauce

Usual 2.00 2.00 1.50 0.01 0.40 0.50 0.15 2.50 0.47 1.80

Max. 20.00 4.00 20.00 0.02 7.50 5.00 5.00 20.00 2.00 20.00

(E,E)-2,4-DECADIEN-1-OL

378 Synthesis: By autooxidation of methyl (trans, trans)-linolate hydroperoxide.

Aroma threshold values: Detection: 0.07 to 10 ppb. Aroma characteristics at 0.1%, rich fatty, aldehydic, green melon, chicken fat, oily and creamy with chicken stock and chicken meat nuances. Taste threshold values: Taste characteristics at 2 ppm: rich oily fatty, aldehydic, green, chicken meat with tropical fruit and cilantro nuances. Natural occurrence: Reported as occurring in peanut oil and, as a volatile component, in fried potatoes, the trans, trans- form is reported found among the volatile flavor components of potato chips and tomato. Also found in citrus peel oils, orange juice, tangerine juice, guava fruit, strawberry fruit, cabbage, carrot, raw potato, bell pepper, butter, cooked chicken, beer, rum, tea, peanut oil, popcorn, potato chips, corn tortilla, oatmeal, Brazil nut, roasted almonds, roasted peanuts and pecans, soybeans, cassava, caviar, cooked beef, lamb, mutton, and fish.

(E,E)-2,4-DECADIEN-1-OL Synonyms: 2,4-Decadien-1-ol, (2E,4E)-; trans, trans-2,4-Decadienol; 2,4-Decadien-1-ol, (E,E)CAS No.: CoE No.:

18409‑21‑7 11748

FL No.: 02.139 EINECS No.: 242‑291‑9

FEMA No.: JECFA No.:

3911 1189

NAS No.:

n/a

Description: (E,E)-2,4-Decadien-1-ol has an oily, fatty aroma. Waxy, citrus character. Used in citrus and floral perfumes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.9778 mg

IOFI: Artificial, Natural Identical

Empirical Formula/MW: HO

C10H18O/154.25

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% 112°C (10 mmHg)

Specific gravity

1.485–1.495 (20°C) Insoluble in water; soluble in fat and ethanol 0.861–0.871 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings

Usual 0.10 3.00 1.00 1.00 2.50 1.00

Max. 0.50 15.00 3.00 1.50 5.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Soups

Usual 1.00 4.00 1.00 4.50 0.01

Max. 2.00 5.00 2.00 9.00 0.10

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%, fatty and waxy, white meat chicken and turkey with a slight melon fruity and dairy nuance. Taste threshold values: Taste characteristics at 1 to 5 ppm: strong fatty, chicken and lard-like, a rich fatty mouthfeel with a faint fruity apple nuance. Natural occurrence: Reported found in malt.

δ-DECALACTONE

379

γ-DECALACTONE Synonyms: 4-Hydroxydecanoic acid, γ-lactone; gamma-Dodecalactone; γ-n-Decalactone; Decan-4-olide; Dodecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Dodecanolactone; 2(3H)-Furanone, 5-hexyldihydro-; 4-Hexyl-4-butanolactone; γ-n-hexyl-γ butyrolactone; 5-Hexyldihydro-2(3H)-furanone; 5-Hexyltetrahydro-2-furanone CAS No.: CoE No.:

706‑14‑9 2230

FL No.: 10.017 EINECS No.: 211‑892‑8

FEMA No.: JECFA No.:

2360 231

NAS No.:

2360

Description: γ-Decalactone has a pleasant, fruity, peach-like odor. Consumption: Annual: 7033.33 lb

Individual: 0.005960 mg/kg/day

Regulatory Status: CoE: Approved. Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.583 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25

Specifications: (JECFA, 1998) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

95% 281°C

Specific gravity

1.447–1.451 (20°C) One mL is soluble in 1 mL 95% alcohol 0.950–0.955 (25°C)

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

Usual 2.65 21.06 13.70 0.30 15.41

Max. 5.92 28.58 22.70 0.30 23.16

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages Soft candy

Usual 7.36 0.67 8.04 16.79

Max. 19.26 1.09 14.87 20.65

Synthesis: By heating γ-bromocapric acid in a sodium carbonate solution; by prolonged heating of 9-decen-1-oic acid with 80% H2SO2 at 90°C Aroma threshold values: Detection: 1 to 11 ppb. Taste threshold values: Taste characteristics at 10 ppm: creamy, fatty, oily, buttery sweet, coconut, fruity and peach-like. Natural occurrence: Reported found in peach, apricot and strawberry aroma. Also reported in butter, milk, beer, rum, red and white wine, mango, bilberry, plums, prunes, guava, peach, strawberry fruit and cheeses.

δ-DECALACTONE Synonyms: delta-Decalactone; Decanolide-1,4; γ-n-Butyrolactone; 5-Hydroxy-decanoic acid, δ-lactone; delta-Dodecalactone; Dodecanoic acid, 5-hydroxy-, delta-lactone; Dodecan-5-olide; Amyl-delta-valerolactone; Decan-5-olide; 2H-Pyran-2-one, 6-pentyl; Tetrahydro-6-pentyl-2H-pyran-2-one CAS No.: CoE No.:

705‑86‑2 621

FL No.: 10.007 EINECS No.: 211‑889‑1

FEMA No.: JECFA No.:

2361 232

NAS No.:

2361

ε-DECALACTONE

380 Description: δ-Decalactone has an oily, peach odor and taste. Consumption: Annual: 36166.67 lb

Individual: 0.03064 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.556 mg

IOFI: Natural

Empirical Formula/MW: C10H18O2/170.25 O

O

C H3

Specifications: (JECFA, 1998) Acid value (max) Appearance

5.0 Colorless liquid

Boiling point Refractive index

Assay (min)

98%

Solubility

281°C 1.456–1.459 (20°C) Very soluble in alcohol and propylene glycol; insoluble in water

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

Usual 3.00 13.52 0.50 9.06 18.78

Max. 6.50 26.40 5.00 19.70 37.06

Food Category Gelatins, puddings Gravies Nonalcoholic beverages Soft candy Sweet sauce

Usual 14.64 4.00 5.33 13.27 0.13

Max. 29.62 8.00 13.69 25.63 0.13

Synthesis: From hexylethylene oxide and sodium malonic ester; also from decanoic acid. Aroma threshold values: Detection: 100 ppb Taste threshold values: Taste characteristics at 2 ppm: waxy, coconut, lactonic, fatty, creamy, nutty and fruity. Natural occurrence: Reported found in rum, coconut, raspberry, apricot, bilberry, peach, strawberry, Swiss cheese, other cheeses, butter, milk, milk powder, mutton fat, mango and nectarine.

ε-DECALACTONE Synonyms: 6-Butylhexanolide; 7-Butyl-2-oxepanone; 7-Butyloxepan-2-one; Epsilon-decalactone; 2-Oxepanone, 7-butylCAS No.: CoE No.:

5579‑78‑2 n/a

FL No.: 10.029 EINECS No.: 226‑963‑9

FEMA No.: JECFA No.:

3613 241

NAS No.:

3613

Description: ε-Decalactone has a sweet cream, tonka bean odor. Consumption: Annual: <1.00 lb

Individual: 0.00002631 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.047 mg Empirical Formula/MW: C10H18O2/170.25

IOFI: Artificial

DECALEPIS HAMILTONII EXTRACT

381

Specifications: (JECFA, 1998) Appearance Assay (min)

Colorless to pale-yellow liquid 99.9%

Refractive index Specific gravity

1.459–1.463 (20°C) 0.976 (25°C)

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

Usual 10.00 5.00 5.00 5.00

Max. 10.00 5.00 5.00 5.00

Food Category Imitation dairy Nonalcoholic beverages Snack foods

Usual 5.00 5.00 5.00

Max. 5.00 5.00 5.00

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

DECALEPIS HAMILTONII EXTRACT Botanical name: Decalepis hamiltonii Wight & Arn. Botanical family: Apocynaceae; Asclepiadaceae Other names: Decalepis hamiltonii; Makali ber; Magali kizhangu; swallowroot CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4283 n/a

NAS No.:

n/a

Description: Decalepis hamiltonii Wight & Arn. is the sole species of plant in the genus Decalepis. It is grown in India. The English name of swallowroot is sometimes used for the plant and studies have shown that it has insecticidal activity and a potential use in control of stored grain pests. The active ingredient in the root was synthesized and encapsulated with beta-cyclodextrins. The roots were also subjected to supercritical carbon dioxide–based extraction at the Central Food Technological Research Institute, Mysore, India. The root contains antioxidants and extraction methods for it have been patented. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.297 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiment/relishes Confectionary/frostings Frozen dairy Gelatins/puddings Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

Usual 10.00 10.00 10.00 10.00 10.00 10.00 5.00 10.00

Max. 50.00 50.00 50.00 100.00 25.00 50.00 25.00 50.00

Food Category Hard candy Imitation dairy Instant coffee/tea Milk products Nonalcoholic beverages Seasoning/Flavors Soft candy

Usual 10.00 10.00 10.00 5.00 5.00 200.00 5.00

Max. 50.00 50.00 50.00 25.00 50.00 1000.00 25.00

DECANAL

382

DECANAL Synonyms: Aldehyde C-10; Capric aldehyde; Carpinaldehyde; n-Decylaldehyde; Decylic aldehyde; Aldehyde C10; C-10 Aldehyde; Capraldehyde; Caprinaldehyde; Caprinic aldehyde; Caprylaldehyde; Decaldehyde; n-Decaldehyde; n-Decanal; 1-Decanal; 1-Decanal (mixed isomers); Decanaldehyde; Decylaldehyde; Decyl aldehyde; n-Decyl aldehyde; 1-Decyl aldehyde; Decanal, ex. orange oil CAS No.: 112‑31‑2 FL No.: 05.010 FEMA No.: 2362 NAS No.: 2362 98 EINECS No.: 203‑957‑4 JECFA No.: 104 CoE No.: Description: Decanal has a penetrating, sweet, waxy, floral, citrus, pronounced fatty odor that develops a floral character on dilution and fatty, citrus-like taste. Consumption: Annual: 1183.33 lb

Individual: 0.001002 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 14 ppm; Food: 43 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 6.631 mg

IOFI: Natural

Empirical Formula/MW: C10H20O/156.27 Specifications: (JECFA, 1997) Acid value (max)

10.0

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay (min) 92% Boiling point 209°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.426–1.430 (20°C) Soluble in 1:1 in 80% alcohol; miscible with alcohol, fixed oils and propylene glycol; insoluble in glycerin and water 0.823–0.832 (25°C)

Food Category Usual Max. Food Category Baked goods 35.37 42.78 Hard candy Chewing gum 5.43 5.43 Nonalcoholic beverages 17.41 21.76 Frozen dairy Soft candy Gelatins, puddings 12.42 20.46 Synthesis: Industrially prepared by oxidation of n-decanol or by reduction of the corresponding acid.

Usual 1.71 9.47 15.92

Max. 3.68 13.32 22.28

Aroma threshold values: Detection: 0.1 to 6 ppb; recognition: 9 ppb; aroma characteristics at 1.0%; sweet clean orange, citrus-like, waxy and aldehydic, woody, candy-like with a floral and cilantro stem nuance. Taste threshold values: Taste characteristics at 10 ppm in 5% sugar and 0.1% CA. Sweet citrus body, orange, waxy and slightly woody with a cilantro stem and geranium floral nuance. Natural occurrence: Among the aliphatic aldehydes, it has the largest natural occurrence in a variety of essential oils and extraction products: lemongrass, lavender, Taiwan citronella, sweet orange, mandarin, grapefruit, orris, coriander, Acacia farnesiana Willd., lemon (from different sources), bitter orange, petitgrain bergamot, petitgrain lime, lime and Bulgarian clary sage. Also reported found in citrus peel oils and juices, apple, apricots, avocado, guava, strawberry, baked potato, tomato, rice, ginger, mozarella cheese, other cheeses, butter, milk, lean fish, cooked chicken, beef, pork, beer, tea, cocoa, roasted peanuts, pecans, soybeans, coconut oil, coriander seed and leaf and corn oil.

DECANAL DIMETHYL ACETAL Synonyms: Aldehyde C-10 dimethyl acetal; Capraldehyde dimethyl acetal; Decylaldehyde dimethyl acetal; Decanal, dimethylacetal; Decane, 1,1-dimethoxy-; Decylaldehyde DMA; 1,1-Dimethoxydecane; 10,10-Dimethoxydecane CAS No.: CoE No.:

7779‑41‑1 43

FL No.: 06.009 EINECS No.: 231‑928‑6

FEMA No.: JECFA No.:

2363 945

NAS No.:

2363

DECANAL PROPYLENEGLYCOL ACETAL

383

Description: Decanal dimethyl acetal has a characteristic, herbaceous, green, citrus-floral odor and a brandy, cognac flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000587 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 25 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.549 mg

IOFI: Artificial

Empirical Formula/MW: C12H26O2/202.34 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 218°C; 77–79°C (1 mmHg)

Specific gravity

1.420–1.430 (20°C) Almost insoluble in water; soluble in alcohol 0.830–0.852 (25°C)

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

Usual 2.90 17.56 9.88

Max. 5.00 24.52 13.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.75 5.63 8.40

Max. 13.25 8.52 15.94

Synthesis: From decanal and methyl alcohol. Aroma threshold values: Aroma characteristics at 1.0%: heavy fatty, waxy citrus orange with a strong aldehydic character. It also has a slightly green/vegetative bell pepper nuance. Taste threshold values: Taste characteristics at 2 ppm: fatty, waxy, citrus orange with fatty aldehydic nuances and a hint of mushroom. Natural occurrence: Not reported found in nature.

DECANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Nonyl-4-methyl-1,3-dioxolane; 4-Methyl-2-nonyl-1,3-dioxolane; 1,3-Dioxolane, 4-methyl-2-nonylCAS No.: CoE No.:

5421‑12‑5 n/a

FL No.: EINECS No.

n/a 226‑536‑7

FEMA No.: JECFA No.:

4364 1744

NAS No.:

n/a

Description: Clear, colorless liquid; green, floral aroma. Consumption: Odor and/or flavor used in floral and green. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.706 mg

IOFI: n/a

Empirical Formula/MW: O

C13H26O2/214.35

H3C O

C H3

DECANOIC ACID

384 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point 270–271°C 
Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Synthesis: n/a

Usual 10.00 1.00 1.00 10.00 0.20 0.20 1.00 1.00 0.20 0.20 2.00 0.20 1.00

Specific gravity Max. 50.00 30.00 30.00 50.00 40.00 40.00 30.00 100.00 40.00 40.00 40.00 40.00 30.00

1.433–1.439 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.881–0.887 (25°C)

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Seasonings flavors Snack foods Soft candy Soups

Usual 1.00 1.00 0.20 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 0.20

Max. 100.00 30.00 40.00 30.00 10.00 30.00 30.00 30.00 100.00 30.00 100.00 40.00

Aroma threshold values: Green type medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECANOIC ACID Synonyms: Decylic acid; Butter acids; Capric acid; n-Capric acid; Caprinic acid; Caprynic acid; n-Decanoic acid; Decoic acid; n-Decoic acid; n-Decylic acid; neo-Fat 10; 1-Nonanecarboxylic acid CAS No.: 334‑48‑5 FL No.: 08.011 CoE No.: 11 EINECS No.: 206‑376‑4 Description: Fatty, unpleasant, rancid odor.

FEMA No.: JECFA No.:

2364 105

Consumption: Annual: 18833.33 lb

NAS No.:

2364

Individual: 0.01596 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 178.1010 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.814 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H20O2/172.27 Specifications: (JECFA, 1997) Acid value (max)

320–329

Boiling point

Appearance

White crystals

Other requirements

Assay (min)

98%

Solubility

268°C Heavy metals, <10 mg/kg; iodine value, <0.6; residue on ignition, <0.1%; saponification value, 320–331; solidification point, 27° to 32°; water, <0.2% Soluble in most organic solvents; practically insoluble in water

1-DECANOL

385

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

Usual 9.56 10.70 0.01 4.47 1.61 0.49

Max. 12.39 10.80 0.01 8.97 7.45 2.06

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 0.30 7.00 1.89 0.98 2.00 1.90

Max. 0.60 14.00 2.00 1.57 4.00 6.13

Synthesis: Prepared by oxidation of decanol. Aroma threshold values: Detection: 2.2 to 102 ppm Taste threshold values: n/a Natural occurrence: Reported found in apple, beer, preferments of bread, butter, oil, cheese, blue cheese, Romano cheese, cheddar cheese, Roquefort cheese, roasted cocoa bean, cognac, muscat grape, grape musts and wine, and other natural sources. Also reported in citrus peel oils, orange juice, apricots, guava, papaya, strawberry, butter, yogurt, milk, mutton, hop oil, Bourbon and Scotch whiskey, rum, coffee, mango and tea.

1-DECANOL Synonyms: Alcohol C-10; Capric alcohol; Decyl alcohol; Nonyl carbinol; Alcohol C10; C 10 Alcohol; Caprinic alcohol; Decanol; n-Decanol; Decan-1-ol; n-Decan-1-ol; n-Decatyl alcohol; Decyl alcohol; Decyl, n-alcohol; n-Decyl alcohol; Decylic alcohol; Nonylcarbinol; n-Nonylcarbinol; Primary decyl alcohol CAS No.: CoE No.:

112‑30‑1 73

FL No.: 02.024 EINECS No.: 203‑956‑9

FEMA No.: JECFA No.:

2365 103

NAS No.:

2365

Description: 1-Decanol has a floral odor resembling orange flowers and a slight, characteristic fatty taste. Consumption: Annual: 135.00 lb

Individual: 0.0001144 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 7.742 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 233°C

Specific gravity

1.435–1.439 (20°C) 1:3 in 60% alcohol; soluble in alcohol, ether, mineral oil, propylene glycol and most fixed oils; insoluble in glycerin and water 0.826–0.831 (25°C)

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

Usual 2.00 37.11 0.25 26.05

Max. 5.00 40.21 0.25 32.75

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 24.78 0.60 12.39 21.43

Max. 27.97 0.79 17.01 25.27

Synthesis: Synthetically prepared from coconut oil derivatives; by reduction of some capric esters, such as methyl caprate. Aroma threshold values: Detection: 6 to 47 ppb

3-DECANOL

386 Taste threshold values: n/a

Natural occurrence: Reported in the essential oils of ambrette seeds and almond flowers; also in citrus oils, fermented beverages, apple juice, bilberry, American cranberry, papaya, raspberry, cheeses, milk, butter, beef, pork, beer, cognac, whiskey, red, white and sparkling wines, coriander seeds and cardamom.

3-DECANOL Synonyms: 3-Decanol; Decan-3-ol CAS No.: CoE No.:

1565‑81‑7 10194

FL No.: 02.103 EINECS No.: n/a

FEMA No.: JECFA No.:

3605 295

NAS No.:

3605

Description: 3-Decanal has an orange, fatty, musty, mushroom-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale yellow liquid 98% 211°C

Refractive index Solidification point Solubility Specific gravity

1.435–1.439 (20°C) 5°C Insoluble in water; soluble in fats 0.826–0.832 (25°C)

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

Usual 1.00 0.20 0.20 0.20 0.50 0.50 0.50

Max. 4.00 1.00 1.00 1.00 2.00 1.00 2.00

Food Category Imitation dairy Nonalcoholic beverages Seasonings, flavorings Soft candy Soups Sweet sauce

Usual 0.20 0.20 0.50 0.40 0.20 0.20

Max. 1.00 1.00 3.00 1.50 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 79 to 410 ppb Taste threshold values: n/a Natural occurrence: Reported found in mint, French fried potato and spearmint oil.

2-DECANONE Synonyms: Methyl n-octyl ketone; Methyl octyl ketone; Octyl methyl ketone; Decan-2-one CAS No.: CoE No.:

693‑54‑9 11055

FL No.: 07.150 EINECS No.: 211‑752‑6

FEMA No.: JECFA No.:

4271 n/a

NAS No.:

Description: Colorless clear liquid. Consumption: Odor and/or flavor used in Oakmoss mousse de Chene, orange, and orange blossom fleur d’oranger.

n/a

3-DECANONE

387

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.728 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O/156.27

C H3 H3C

Specifications: (The Good Scents Co., 2009) Assay (max) Boiling point Melting point

98–100% 209–210°C 12–14°C

Refractive index Solubility Specific gravity

1.423–1.429 (20°C) Insoluble in water; soluble in ethanol 0.821–0.827 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Confection, frostings Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Nonalcoholic beverages Processed fruits Processed vegetables Soups

Usual 1.00 3.00 2.00 2.00 2.00 2.00

Max. 5.00 15.00 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Medium-type strength odor, orange floral. Taste threshold values: Natural occurrence: Reported found in rue oil China (1.31%), rue flower oil Colombia (1.25%), rue oil Cuba (0.72%), ambrette seed oil (0.10%), Croton flavens L. (Welensali) leaf oil Curacao (0.10%), cascarilla bark oil (0.06%) and violet flower absolute.

3-DECANONE Synonyms: Decan-3-one; Ethyl heptyl ketone CAS No.: CoE No.:

928‑80‑3 11056

FL No.: 07.151 EINECS No.: 213‑183‑9

FEMA No.: JECFA No.:

3966 1118

NAS No.:

n/a

Description: 3-Decanone has a citrus-orange, floral and slightly fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (JECFA, 2002). Trade association guidelines: PADI: 1.949 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H20O/156.27

H3C

CH3

2-trans-4-trans-7-cis-DECATRIENAL

388 Specifications: (JECFA, 2003) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Identification test

204–205°C NMR

Specific gravity

1.421–1.427 (20°C) Insoluble in water; soluble in fats; miscible with ethanol 0.820–0.830 (25°C)

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

Usual 5.00 8.00 30.00 6.00

Max. 10.00 15.00 60.00 12.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages

Usual 8.00 6.00 5.00

Max. 15.00 12.00 10.00

Synthesis: Prepared by a patented process by the oxidation of alkanes with oxygen using a catalyst under mild conditions. Also prepared by palladium(II)-catalyzed Wacker oxidation of 1-decene in the presence of acid (HClO4). Aroma threshold values: Detection at 0.025 to 0.041 ppm in water. Taste threshold values: n/a Natural occurrence: Reportedly present in bananas, mushrooms, lemon peel oil, mentha oil, butter (heated) and shrimp (cooked).

2-trans-4-trans-7-cis-DECATRIENAL Synonyms: (2E,4E,7Z)-Decatrienal; Deca-2,4,7-trienal; 2,4,7-Decatrienal; (2E,4E,7Z)-Decatrien-1-al; (E,E,Z)-2,4,7Decatrien-1-al; 2-trans-4-trans-7-cis-decatrien-1-al; trans-2,trans-4, Decatrienal cis-705.141 05.200

CAS No.:

51325‑37‑2

FL No.:

CoE No.:

n/a

EINECS No.: n/a

FEMA No.:

4089

JECFA No.:

1786

NAS No.: EAFUS No: 66642‑86‑2

n/a

Description: Orange liquid; green, citrusy aroma. Consumption: Odor and/or flavor used in citrus and green. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.009 mg

IOFI: n/a

Empirical Formula/MW: H3C

C10H14O/150.22

O

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% (sum of three isomers) of C10H14O 232–234°C 1.538–1.544 (20°C)

Solubility Specific gravity

Practically insoluble or insoluble in water; soluble in ethanol 0.900–0.904 (25°C)

2-DECENAL

389

Reported uses (ppm): (FEMA, 2005) Food Category Chewing gum Fats, oils Fish products Fruit ices Gelatins, puddings Hard candy

Usual 0.10 0.10 0.02 0.02 0.10 0.02

Max. 0.30 0.30 0.06 0.06 0.30 0.06

Food Category Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Soft candy

Usual 0.02 0.02 0.02 0.01 0.10

Max. 0.06 0.06 0.06 0.03 0.30

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 10.0% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-DECENAL Synonyms: 2-Decen-1-al; Decenaldehyde; Decylenic aldehyde; 3-Heptylacrolein; trans-2-Decenal (Natural)a CAS No.:

3913‑71‑1 3913‑81‑3a

CoE No.:

2009

a

FL No.:

05.076 223‑472‑1 EINECS No.: 223‑474‑2a

FEMA No.:

2366

JECFA No.:

1349

NAS No.:

2366

Isomer: 2-Decenal, (2E)-.

Description: 2-Decanal has a powerful waxy, orange aroma. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.074 mg

IOFI: Natural

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

92% (sum of cis/trans isomers) 229°C

Specific gravity

1.452–1.458 (20°C) Insoluble in water; soluble in most fixed oils 0.836–0.846 (25°C)

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

Usual 1.00 25.40 14.20

Max. 3.00 28.60 18.34

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 30.00 4.94 11.59

Max. 35.50 7.46 19.80

Synthesis: By reaction of octanal and ethyl vinyl ether and subsequent hydrolysis. Aroma threshold values: Detection: 1 ppb; aroma characteristics at 1.0%: waxy, fatty, earthy, coriander, green, mushroom, aldehydic with a chicken and pork fat nuance.

trans-2-DECENOL

390

Taste threshold values: Taste characteristics at 1.0 ppm: waxy, fatty, earthy, coriander, mushroom, green with a pork fat nuance. Natural occurrence: Reported found in bitter orange peel, blackberry, ginger, butter, mushroom, kiwi, bacon fat, roast beef, beef fat, heated beef fat, bilberries, carrot root, boiled chicken, chicken broth, cranberry press residue, ham, lingonberry, orange, heated pork fat, potato chip, soy bean, boiled mutton, tea, roasted filberts, roasted peanuts and coriander leaf.

trans-2-DECENOL Synonyms: (E)-2-Decenol; trans-2-Decen-1-ol; (E)-2-Decen-1-ol; 2-Decen-1-ol, (E)CAS No.:

18049‑18‑2 22104‑80‑9a

FL No.:

CoE No.:

11750a

EINECS No.

a

02.137a 242‑289‑8 244‑784‑4a

FEMA No.:

4304

JECFA No.:

1794

NAS No.:

n/a

isomer: 2-Decen-1-ol.

Description: Colorless liquid; fatty rosy aroma. Consumption: Odor and/or flavor used in fat, floral, lily, magnolia, rose, and waxy. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.308 mg

IOFI: n/a

Empirical Formula/MW: C10H20O/156.27

H3C

OH

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 116–118°C (14 mmHg) 230–231°C 1.446–1.452 (20°C)

Solubility

Slightly soluble in water; soluble in nonpolar solvents and ethanol

Specific gravity

0.842–0.848 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confections, frostings Fat, oils Fish products Frozen dairy Fruit ices Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 100.00 35.00

Synthesis: n/a Aroma threshold values: Medium strength, fatty type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 20.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 100.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 25.00 25.00

cis-4-DECENOL

391

4-DECENAL Synonyms: 4-Decen-1-al CAS No.: CoE No.:

30390‑50‑2 2297

FL No.: 05.096 EINECS No.: n/a

FEMA No.: JECFA No.:

3264 326

NAS No.:

3264

Description: 4-Decenal has a strong orange-like, fatty odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.234 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

95% (min. 90% trans-isomers)

Solubility

Boiling point

78–80°C (10 mmHg)

Specific gravity

1.442–1.447 (20°C) Insoluble in water; soluble in most fixed oils and alcohol 0.843–0.850 (25°C)

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

Usual 1.00 0.50 0.50 0.50

Max. 1.00 0.50 0.50 0.50

Food Category Gravies Meat products Milk products Soups

Usual 0.50 0.50 0.50 0.50

Max. 0.50 0.50 0.50 0.50

Synthesis: From 1-octen-3-ol and vinyl ethyl ether in the presence of p-methylbenzene sulfonic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported formed in the auto-oxidation of lipids, grilled beef and soybeans.

cis-4-DECENOL Synonyms: (Z)-4-Decenol; (Z)-4-Decen-1-ol; 4-Decen-1-ol, (4Z)-; cis-4-Decen-1-ol CAS No.: CoE No.:

57074‑37‑0 n/a

FL No.: EINECS No.

n/a 260‑548‑3

FEMA No.: JECFA No.:

4349 1633

NAS No.:

n/a

Description: Colorless liquid; waxy, fruity aroma. Consumption: Odor and/or flavor used in citrus, costus, fat, orris iris, and waxy. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.053 mg

IOFI: n/a

9-DECENAL

392 Empirical Formula/MW: HO

C10H20O/156.27 H3C

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

234–236°C 1.449–1.455 (20°C)

Specific gravity

Insoluble in glycerol and water; soluble in diethyl ether, mineral oil, propylene glycol, most fixed oils and ethanol 0.844–0.850 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.50 0.50 1.50

Max. 2.50 2.50 7.50

Food Category Jam, jellies Nonalcoholic beverages

Usual 0.80 0.30

Max. 4.00 1.50

Synthesis: n/a Aroma threshold values: Medium strength odor, waxy type. Taste threshold values: n/a Natural occurrence: Reported found in nature.

9-DECENAL CAS No.: CoE No.:

39770‑05‑3 n/a

FL No.: 05.139 EINECS No.: 254‑624‑5

FEMA No.: JECFA No.:

3912 1286

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.00528 mg

IOFI: n/a

Empirical Formula/MW: C10H18O/154.25

O

C H2

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 211°C

Specific gravity

1.438–1.442 (20°C) Insoluble in water; soluble in most nonpolar solvents and ethanol 0.843–0.849 (25°C)

(E)-2-DECENOIC ACID

393

Reported uses (ppm): (FEMA, 2000) Food Category Condiments, relishes Fish products Gravies Meat products Milk products

Usual 0.001 0.001 0.002 0.003 0.001

Max. 0.01 0.01 0.02 0.03 0.01

Food Category Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Soups

Usual 0.001 0.002 0.003 0.003 0.001

Max. 0.01 0.02 0.03 0.03 0.01

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

(E)-2-DECENOIC ACID Synonyms: trans-2-Decenoic acid; 2-Decenoic acid CAS No.: CoE No.: a

334‑49‑6a 3913‑85‑7 10087

FL No.:

08.073

EINECS No.: 206‑378‑5a 223‑475‑8

FEMA No.:

3913

JECFA No.:

1372

NAS No.:

n/a

Specific to the trans isomer.

Description: (E)-2-Decenoic acid has a peach-orange, slightly waxy aroma. Used in perfumes. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.9493 mg

IOFI: n/a

Empirical Formula/MW: O

C10H18O2/170.25 HO

C H3

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 161–162°C (15 mmHg)

Refractive index Specific gravity

1.456–1.466 (20°C) 0.923–0.933 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 1.00 5.00 1.00 2.00 2.00

Max. 2.00 10.00 2.00 5.00 4.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in lamb, pork fat, black tea and wort.

Usual 5.00 2.00 1.00 2.00

Max. 7.00 4.00 5.00 3.00

4-DECENOIC ACID

394

4-DECENOIC ACID Synonyms: (4E)-Dec-4-enoic acid CAS No.:

CoE No.:

26303‑90‑2 57602‑94‑5 (E-isomer) 505‑90‑8 (Z-isomer) 10089

FL No.:

08.075

EINECS No.: 247‑599‑7 260‑843‑7 (E) 208‑024‑5 (Z)

FEMA No.:

3914

JECFA No.:

1287

NAS No.:

n/a

Description: 4-Decenoic acid has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.5947 mg

IOFI: n/a

Empirical Formula/MW: O

C10H18O2/170.25

OH

H3C

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 97–98°C (0.3 mmHg)

Refractive index Solubility Specific gravity

0.915–0.925 (20°C) Soluble in oils and ethanol 1.140–1.160 (20°C)

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Frozen dairy Gelatins, puddings Hard candy

Usual 3.00 1.00 2.00 2.00

Max. 5.00 2.00 4.00 4.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 2.00 5.00 2.00

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

5- and 6-DECENOIC ACID Synonyms: Decenoic acid CAS No.: CoE No.: a

72881‑27‑7 (mix) FL No.: n/a FEMA No.: 85392‑03‑6 (for 5-) 85392‑04‑7 (for 6-) n/a EINECS No.: 286‑861‑5 (for 5) JECFA No.: 286‑862‑0 (for 6)

3742

NAS No.:

n/a

327a

For mixture (mix).

Description: 5- or 6-Decenoic acid has a bitter aroma. Consumption: Annual: n/a

Individual: n/a

9-DECENOIC ACID

395

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.980 mg

IOFI: Artificial

Empirical Formula/MW: O

C H3

C10H18O2/170.25 OH

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay

95% 0f 6:1 trans:cis isomer ratio

Solubility

Boiling point

58°C

Specific gravity

1.447–1.460 (20°C) Insoluble in water; soluble in alcohol and fixed oils 0.916–0.945 (25°C)

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

Usual 5.00 2.00 1.00 2.00 2.00 5.00

Max. 25.00 10.00 5.00 10.00 10.00 25.00

Food Category Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 5.00 2.00 1.00 1.00 2.00

Max. 25.00 10.00 5.00 5.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: As decenoic acid, reported found in apple, banana, blue cheese, Swiss cheese, cheddar cheese, other cheeses, butter, mutton, hop oil, beer, white and red wine, green tea, roasted coconut and Bourbon vanilla.

9-DECENOIC ACID CAS No.: CoE No.:

14436‑32‑9 10090

FL No.: 08.065 EINECS No.: 238‑410‑9

FEMA No.: JECFA No.:

3660 328

NAS No.:

3660

Description: 9-Decenoic acid has a very waxy, somewhat fruity and milky odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.525 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless to pale yellow liquid 90% (min 95% total decenoic acids) 270°C

Refractive index Solubility Specific gravity

1.44–1.46 (20°C) Insoluble in water; soluble in fat 0.893–0.913 (20°C)

1-DECEN-3-OL

396 Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Synthesis: n/a

Usual 30.00

Max. 100.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: waxy, creamy, fatty with a cheesy and milky nuance. Natural occurrence: Reported found in butterfat, Swiss, blue, cheddar, Romano, and Parmesan cheeses and goat, sheep and other cheeses, mutton, hop oil, beer, white and red wine.

1-DECEN-3-OL Synonyms: Dec-1-en-3-ol CAS No.: 51100‑54‑0 FL No.: 02.136 CoE No.: n/a EINECS No.: 256‑967‑6 Description: Mushroom note with waxy and citrus undertones.

FEMA No.: JECFA No.:

3824 1153

NAS No.:

n/a

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.304107 mg

IOFI: n/a

Empirical Formula/MW: OH

C10H20O/156.27

H2C C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point 215°C Reported uses (ppm): (FEMA, 1998) Food Category Usual Alcoholic beverages 0.001 Baked goods 2.01 Breakfast cereals 0.60 Cheese 0.01 Chewing gum 0.001 Condiments, relishes 0.001 Confection, frosting 0.001 Egg products 0.01 0.01 Fats, oils Fish products 0.02 Frozen dairy 0.001 Fruit ices 0.001 Gelatins, puddings 0.001 0.05 Gravies Hard candy 0.001 Imitation dairy 0.001

Specific gravity Max. 0.005 10.00 2.00 0.05 0.003 0.005 0.003 0.05 0.05 0.10 0.005 0.005 0.003 0.25 0.003 0.005

1.439–1.446 (20°C) Slightly soluble in water; soluble in nonpolar organic solvents; miscible in ethanol at room temperature 0.836–0.842 (25°C)

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

Usual 0.002 0.002 0.02 0.001 0.01 0.001 0.01 0.001 0.10 0.01 0.02 100.00 0.05 0.001 0.10 0.001

Max. 0.01 0.005 0.10 0.005 0.05 0.005 0.10 0.005 0.50 0.05 0.10 1000.00 0.25 0.003 0.05 0.003

cis-4-DECENYL ACETATE

397

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% EtoH; intense waxy fungal mushroom with ketonic cheesy and vegetative nuances. Taste threshold values: Taste characteristics at 1 to 10 ppm: intense earthy, fungal, mushroom-like with waxy dairy and cheese nuances, with a slight green vegetative and tropical aftertaste. Natural occurrence: Not reported found in nature.

3-DECEN-2-ONE Synonyms: Heptylidene acetone; Oenanthylidene acetone CAS No.: CoE No.:

10519‑33‑2 11751

FL No.: 07.121 EINECS No.: 234‑059‑0

FEMA No.: JECFA No.:

3532 1130

NAS No.:

3532

Description: 2-Decen-2-one has a fruity-floral, jasmine-like aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001754 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.722 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O/154.25 Specifications: JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

125–126°C

Specific gravity

1.446–1.452 (20°C) Almost insoluble in water; soluble in perfume oils; miscible in ethanol at room temperature 0.809–0.813 (25°C)

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

Usual 2.00 9.50 2.50

Max. 4.00 19.00 5.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 2.20 3.50

Max. 4.75 4.25 7.75

Synthesis: From acetone and heptyl alcohol in 1% sodium hydroxide solution; by dehydration upon heating of 4-decanol-2-one over pumice or clay; also by condensation of heptaldehyde and acetone. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: waxy, green, creamy with a buttery, lactonic note. Natural occurrence: Reported found in Boletus edulis mushrooms.

cis-4-DECENYL ACETATE Synonyms: 4-Decen-1-ol, acetate, (Z); (Z)-4-Decenyl acetate; cis-4-Decenyl acetate CAS No.: CoE No.:

67452‑27‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3967 1288

NAS No.:

n/a

Description: cis-4-Decenyl acetate has a pleasant, oily and rosy odor. This compound is also reported to possess spicy, floral aroma. Consumption: Annual: n/a

Individual: n/a

DECYL ACETATE

398

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.000 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C12H22O2/198.3

H3C

CH3

O

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless liquid; spicy, floral aroma

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

60°C (0.05 mmHg)

Specific gravity

NMR, MS, IR spectra 1.438–1.440 (20°C) Insoluble in water; soluble in most nonpolar solvents; colorless liquid; spicy, floral aroma 0.878–0.888 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gravies

Usual 2.00 4.00 10.00 3.00 2.00

Max. 4.00 8.00 20.00 6.00 4.00

Food Category Hard candy Nonalcoholic beverages Soft candy Soups

Usual 4.00 2.00 3.00 2.00

Max. 8.00 4.00 5.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in grapefruit juice (Citrus paradesi).

DECYL ACETATE Synonyms: Acetate C-10; Acetic acid, decyl ester; 1-Decanol acetate; Decyl acetate; n-Decyl acetate; n-Decyl ethanoate CAS No.: CoE No.:

112‑17‑4 199

FL No.: 09.009 EINECS No.: 203‑942‑2

FEMA No.: JECFA No.:

2367 132

NAS No.:

2367

Description: Decyl acetate has a floral, orange-rose odor and characteristic flavor. At high dilution, it has a sweet flavor with a pineapple-like undertone. Traces of this compound are used in apple, orange and rum flavors. Consumption: Annual: 383.33 lb

Individual: 0.0003248 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.664 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

O

C H3

C12H24O2/200.32 O

DECYL BUTYRATE

399

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

1.0 Colorless to pale-yellow liquid 98% 272°C

Refractive index Solubility Specific gravity

1.424–1.430 (20°C) 1:2 in 80% alcohol; insoluble in water 0.861–0.866 (25°C)

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

Usual 0.26 23.97 11.00 12.31

Max. 2.51 37.30 11.00 28.72

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 14.44 0.52 6.57 12.32

Max. 25.77 0.52 10.89 22.79

Synthesis: By direct acetylation on n-decanol with acetic acid via azeotropic conditions or using acetic anhydride. Aroma threshold values: Detection: 225 to 1000 ppb Taste threshold values: Taste characteristics at 20 ppm: waxy, soapy and fatty. Natural occurrence: Reported found in orange, lemon, melon, apple, plums, citrus peel oils, grapefruit, orange, grapefruit juice, strawberry fruit, blue cheese, cognac and cardamom.

DECYL BUTYRATE Synonyms: Butanoic acid, decyl ester; Butyric acid, decyl ester; Decyl butanoate; Decyl butyrate CAS No.: CoE No.:

5454‑09‑1 273

FL No.: 09.047 EINECS No.: 226‑700‑8

FEMA No.: JECFA No.:

2368 156

NAS No.:

2368

Description: Decyl butyrate has an ethereal, apricot-like odor. Consumption: Annual: 1.50 lb

Individual: 0.00000127 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 6.527 mg

IOFI: Nature Identical

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 1997) Appearance Boiling point

Oily liquid 270°C

Refractive index Specific gravity

1.4245–1.43977 (20°C) 0.8617 (25°C)

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

Usual 31.68 19.93 22.53

Max. 41.27 21.50 28.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.54 19.72

Max. 14.77 24.67

Synthesis: By esterification of the acid with the alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, waxy, fatty and slightly citrus. Natural occurrence: Reported found in strawberry fruit, barbaco fruit (Carica pentagona Heilbron), blue cheese and white wine.

2-DECYLFURAN

400

2-DECYLFURAN Synonyms: Furan, 2-decyl-; 2-Decyl furan; 2-Decylfuran CAS No.: CoE No.:

83469‑85‑6 13106

FL No.: 13.106 EINECS No.: n/a

FEMA No.: JECFA No.:

4090 1493

NAS No.:

n/a

Description: Colorless solid; spicy, fatty aroma. Consumption: Odor and/or flavor used in acacia, allspice, arnica, bay, bay rum, bayberry, boldo leaf, calamus, caraway, cardamom, carnation Dianthus oeillet, etc. 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: 1.471 mg

IOFI: n/a

Empirical Formula/MW: C14H24O/208.34 Specifications: (JECFA, 2008) Assay (min) Boiling point

95% 264–266°C

Melting point Solubility

30°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DECYL PROPIONATE Synonyms: Decyl propanoate; n-Decyl propanoate; Decyl propionate; Propanoic acid, decyl ester; Propionic acid, decyl ester CAS No.: CoE No.:

5454‑19‑3 408

FL No.: 09.127 EINECS No.: 226‑703‑4

FEMA No.: JECFA No.:

2369 146

NAS No.:

2369

Description: Decyl propionate has a slightly fatty, aldehyde-like odor reminiscent of cognac. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 10.690 mg

IOFI: n/a

DEERTONGUE SOLID EXTRACT

401

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to pale yellow liquid 95% 138–139°C (15 mmHg)

Refractive index Specific gravity

1.426–1.432 (20°C) 0.857–0867 (25°C)

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

Usual 52.00 1.13 24.25

Max. 55.05 1.29 33.25

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 47.00 17.00 35.75

Max. 57.00 39.00 38.50

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

DEERTONGUE Botanical name: Liatris odoratissima Botanical family: Compositae Other names: Lacinaria; Liatris oleoresin Description: This is a stout, erect herb, 2 to 3 ft high, with smooth, thick leaves 4 to 10 in. long and 1 to 0.5 in. wide. In August to September, the small, purple flowers are borne, 5 to 10 in a head, in branched, rather flat-topped clusters. The plant is very common in the southeastern United States, where it is also known as prairie pine or blazing star (which refers to the shape and the flowers of the plant). The leaves of this plant become very fragrant when dried. The leaves are the part used. Deertongue has a green, sharp, herbaceous to intensely vanilla-sweet and candy-like taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

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

DEERTONGUE SOLID EXTRACT Other names: Liatris odoratissima, ext. CAS No.: CoE No.:

68602‑86‑8 n/a

FL No.: n/a EINECS No.: 271‑627‑7

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

8811

Description: A highly aromatic extract, called oleoresin of deertongue, is prepared from the dried leaves with a volatile hydrocarbon solvent. The extract has a heavy-sweet, coumarin-like, rich herbaceous odor. The extract is used in tobacco flavorings. It is interesting to note that extraction has mainly been carried out in Europe, particularly in England and France. Also see Deertongue. Consumption: Annual: 733.33 lb

Individual: 0.0006211 mg/kg/day

DEHYDRODIHYDROIONOL

402 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The extract appears as a dark-green, very viscous liquid or semiliquid mass. Aroma threshold values: n/a Taste threshold values: n/a

DEHYDRODIHYDROIONOL Synonyms: 4-(2,6,6-Trimethyl-1,3-cyclohexadienyl)-3-butan-2-ol; 1,3-Cyclohexadiene-1-propanol, α,2,6,6-tetramethyl-; α,2,6,6Tetramethyl-1,3-cyclohexadienyl-1-propanol CAS No.: CoE No.:

57069‑86‑0 10195

FL No.: 02.092 EINECS No.: n/a

FEMA No.: JECFA No.:

3446 397

NAS No.:

Consumption: Annual: <1.00 lb

3446

Individual: 0.0001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.318 mg

IOFI: Artificial

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Assay (min)

70%

Solubility

Boiling point Refractive index

80°C (1 mmHg) 1.489–1.496 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.918–0.926 (25°C)

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

Usual 2.00 10.00 2.00 0.20

Max. 2.00 10.00 2.00 0.20

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.30 0.50 0.10

Max. 0.30 0.50 0.10

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

DEHYDRODIHYDROIONONE Synonyms: Dihydrodehydro-beta-ionone; 2-Butanone, 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-; Dehydro-dihydroionone; 4-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)butan-2-one

DEHYDROMENTHOFUROLACTONE

CAS No.: CoE No.:

20483‑36‑7 11057

403

FL No.: 07.115 EINECS No.: 243‑847‑3

FEMA No.: JECFA No.:

3447 396

NAS No.:

Consumption: Annual: <1.00 lb

3447

Individual: 0.00000131 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.635 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H20O/192.3

Specifications: (JECFA, 2008) Assay (min)

70%

Solubility

Boiling point Refractive index

98°C (2.6 mmHg) 1.499–1.505 (20°C)

Specific gravity

Insoluble in water; soluble in alcohol and most fixed oils 0.928–0.935 (25°C)

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

Usual 4.00 10.00 4.00 0.40

Max. 4.00 10.00 4.00 0.40

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.60 1.00 0.20

Max. 0.60 1.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mimosa oil and cooked raspberries.

DEHYDROMENTHOFUROLACTONE Synonyms: 3,6-Dimethyl-5,6-dihydro-2(4H)benzofuranone; 3,6-Dimethyl-4,5-dihydro-6H-benzo(b) furan-2-one; 2(4H)-Benzo­ furanone, 5,6-dihydro-3,6-dimethyl-, (R)-; Dehydro-menthofurolactone CAS No.: CoE No.: a

75640‑26‑5 80417‑97‑6 n/a

FL No.: 10.034 EINECS No.: 279‑462‑2a

FEMA No.: JECFA No.:

3755 1163

NAS No.:

n/a

EINECS No. associated with CAS No. 80417‑97‑6.

Description: Dehydromenthofurolactone has a hay- and coumarin-like odor and taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.088 mg

IOFI: Nature Identical

DEHYDRONOOTKATONE

404 Empirical Formula/MW: H3C

O O

C10H12O2/164.2 C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

95% 264–266° (10 mmHg)

Specific gravity

1.542–1.549 (20°C) Slightly soluble in water; soluble in oil and ethanol 1.090–1.096 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 15.00 3.00 1.50

Max. 20.00 5.00 2.00

Food Category Hard candy Nonalcoholic beverages

Usual 3.00 0.50

Max. 5.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet, slightly brown toasted coconut-like, minty, stale peppermint and spearmint with earthy and rooty undertones. Taste threshold values: Taste characteristics at 10 ppm: sweet, slightly brown celery-like, slight coconut, minty with brown davana nuances. Natural occurrence: Reported found in peppermint oil.

DEHYDRONOOTKATONE Synonyms: 2(3H)-Naphthalenone,4,4a,5,6-tetrahydro-4,4a-dimethyl-6-(1-methylethenyl)-, [4R-(4, alpha, 4a, alpha, 6.beta)]-; 5,6-Dimethyl-8-isopropenyl bicyclo[4.4.0]-1,9-decadien-3-one; 4.beta.H,5.alpha.-Eremophila-1(10),8,11-trien-2-one; 8,9-Dide­ hydronootkatone CAS No.: CoE No.:

5090‑63‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4091 1862

NAS No.:

n/a

Description: Pale yellow to brown liquid; Fruity aroma with citrus undertone. Consumption: Odor and/or flavor used in citrus and grapefruit. 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: 0.330 mg

IOFI: n/a

Empirical Formula/MW: C15H20O/216.33 Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

129–130°C 1.559–1.569 (20°C)

Specific gravity

Practically insoluble or insoluble in water; soluble in nonpolar solvents. Insoluble in ethanol. 1.009–1.019 (25°C)

DIACETYL

405

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Granulated sugar

Usual 0.50 1.50 5.00 0.50 0.50 0.50 0.10

Max. 1.50 5.00 10.00 2.00 1.50 1.50 0.50

Food Category Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 1.00 0.10 0.50 0.50 0.50 0.50 1.00

Max. 5.00 0.50 1.50 1.50 1.50 1.50 5.00

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

DIACETYL Synonyms: Biacetyl; Butadione; 2,3-Butadione; Butane-2,3-dione; Butanedione; 2,3-Butanedione; 2,3-Diketobutane; Dimethyl diketone; Dimethylglyoxal; Dimethyl glyoxal; Glyoxal, dimethyl CAS No.: CoE No.:

431‑03‑8 752

FL No.: 07.052 EINECS No.: 207‑069‑8

FEMA No.: JECFA No.:

2370 408

NAS No.:

2370

Description: Diacetyl has a very strong buttery odor in very dilute solution. Consumption: Annual: 153500.00 lb

Individual: 0.1300 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 50 ppm FDA: 21 CFR 184.1278, 184.1848, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 8.389 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6O2/86.09 Specifications: (JECFA, 2008) Appearance

Yellow to yellow-green liquid

Solidification point

Assay (min)

95%

Solubility

Boiling point Refractive index

87–88°C 1.393–1.397 (20°C)

Specific gravity

–2.0 to –4.0 Soluble in glycerol and water; miscible with alcohol, propylene glycol, and most fixed oils 0.975–0.990 (25°C)

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

Usual 6.33 28.17 3.68 0.69 6.01 11.17 13.45 7.19

Max. 15.28 49.94 7.95 9.20 62.18 35.08 26.58 25.04

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

Usual 10.65 10.50 27.81 4.70 10.35 0.38 17.13

Max. 30.08 25.50 27.81 7.00 21.43 0.76 43.32

DIACETYL TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES

406

Synthesis: From methyl ethyl ketone by converting to the isonitroso compound and then decomposing to diacetyl by hydrolysis with HCl; by fermentation of glucose via methyl acetyl carbinol. Aroma threshold values: Detection: 0.3 to 15 ppb: recognition: 5 ppb Taste threshold values: Taste characteristics at 50 ppm: sweet, buttery, creamy and milky. Natural occurrence: Reported in the oils of: Finnish pine, angelica and lavender; in the flowers of Polyalthia canangioides Boerl. var. angustifolia and Fagroea racemosa Jack. The following plants are also reported to contain diacetyl: Monodora grandiflora Benth., Magnolia tripetale L., Ximenia aegyptiaca L., Petasites fragrans Presl., various narcissi and tulips. It has been identified in certain types of wine, the natural aromas of raspberry and strawberry, and the oils of lavender, lavandin, Réunion geranium, Java citronella, and Cistus ladaniferus L. It is also reported to be found in ligonberry, guava, raspberry, strawberry, cabbage, peas, tomato, vinegar, various cheeses, yogurt, milk, butter, chicken, beef, mutton, pork, cognac, beer, wines, whiskies, tea and coffee.

DIACETYL TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES Synonyms: DATEM; Glycerides C8–21 and C8–21-unsatd. mono- and di-; Glycerides, mixed mono- and di-, esters with diacetyltartaric acid; Diglycerides, mixed monoglycerides and di-glycerides, esters with diacetyltartaric acid; Monoglycerides, mixed monoglycerides and di-glycerides, esters with diacetyltartaric acid. CAS No.: CoE No.:

97593‑29‑8 n/a

FL No.: n/a EINECS No.: 307‑332‑8

FEMA No.: JECFA No.:

4092 n/a

NAS No.: EAFUS No.:

n/a 977051‑29‑8

Description: White paste; odorless aroma. Consumption: Odor and/or flavor used in antistatic, emulsifier and filler. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 136.110, 21 CFR 184.1101, 21 CFR 582.4101 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Specifications: (The Good Scents Co., 2009) Assay (min)

90%

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 6.00 6.00 6.00

Max. 100.00 20.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

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

DIALLYL POLYSULFIDES Synonyms: Diallyl di-, tri-, tetra-, and pentasulfides; Polysulfides, diallyl; 2-Propenylpoly-sulfides; Diallyl polysulfides; Polysulfides, diallyl CAS No.: CoE No.:

72869‑75‑1 11912

FL No.: 12.074 EINECS No.: n/a

FEMA No.: JECFA No.:

3533 588

NAS No.:

3533

Description: Dially polysulfides have a strong garlic-like odor. Consumption: Annual: 0.33 lb

Individual: 0.00000028 mg/kg/day

DIALLYL TRISULFIDE

407

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.030 mg

IOFI: Artificial

Empirical Formula/MW: C6H10Sx x = 2, 3, 4 or 5/146.28, 178.34, 210.41, 242.47 Specifications: (JECFA, 2008) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

68°C (15 mmHg)

Specific gravity

1.643–1.663 (20°C) Insoluble in water; slightly soluble in alcohol; miscible in oils 1.220 (20°C)

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

Usual 0.10 0.02 0.10

Max. 1.00 0.10 1.00

Food Category Processed vegetables Seasonings, flavorings Snack foods

Usual 0.10 0.02 0.02

Max. 1.00 1.00 0.10

Synthesis: n/a Aroma threshold values: Detection: 30 ppb: recognition: 80 ppb Taste threshold values: n/a Natural occurrence: Allyl disulfide reported found in cabbage, caucas, chive, garlic, leek and onion; diallyl trisulfide reported found in caucas, chive, garlic and onion; diallyl tetrasulfide reported found in garlic; no reports of diallyl pentasulfide found in nature.

DIALLYL TRISULFIDE Synonyms: Allyl trisulfide; Diallyl polysulfides; Diallyl trisulfide; Diallyl trisulphide; Trisulfide, di-2-propenyl CAS No.: CoE No.:

2050‑87‑5 486

FL No.: 12.009 EINECS No.: 218‑107‑8

FEMA No.: JECFA No.:

3265 587

NAS No.:

3265

Description: Diallyl trisulfide has a disagreeable odor. It is a stable transformation product of allicin. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.222 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10S3/178.34 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Yellow liquid 65% (min. 95% allyl di-, tri- and tetra-sulfides) 112–120°C (16 mmHg)
95–97°C (5 mmHg) 70°C (1.0 mmHg)

Refractive index Solubility Specific gravity

1.600–1.620 (20°C) Insoluble in water and alcohol; miscible with ether 1.135–1.170 (25°C)

DIBENZYL ETHER

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

Usual 1.00 0.10 0.10 0.10

Max. 1.00 0.60 0.60 0.30

Food Category Meat products Reconstituted vegetables Snack foods Soups

Usual 1.00 0.10 0.10 0.10

Max. 1.00 0.60 0.60 0.30

Synthesis: In nature, diallyl trisulfide is formed from alliin and allicin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in garlic oil.

DIBENZYL ETHER Synonyms: Benzene, 1,1ʹ-(oxybis(methylene))bis-; Benzyl ether; Benzyl oxide; Dibenzyl ether; Ether, dibenzyl; 1,1ʹ-(Oxybis(methylene))bisbenzene; 1,1-(Oxybis (methylene))bis[benzene] CAS No.: CoE No.:

103‑50‑4 11856

FL No.: 03.004 EINECS No.: 203‑118‑2

FEMA No.: JECFA No.:

2371 1256

NAS No.:

2371

Description: Dibenzyl ether has a slightly earthy, mushroom-like odor with a rosy undertone. Consumption: Annual: 416.67 lb

Individual: 0.001200 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 19.197 mg

IOFI: Artificial

Empirical Formula/MW: C14H14O/198.26 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 295–298°C

Specific gravity

1.558–1.563 (20°C) Insoluble in water; miscible in oils; soluble in ethanol 1.040–1.045 (25°C)

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

Usual 48.21 119.90 158.00 19.52 26.47

Max. 52.82 119.90 164.60 25.45 31.25

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 27.23 100.00 19.95 34.09

Max. 53.66 200.00 23.05 45.59

Synthesis: As a by-product in the preparation of benzyl alcohol by hydrolysis of benzyl chloride; by using a concentrated caustic instead of carbonate, yields can be improved to 50% or higher. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,4-DIBUTYL-γ-BUTYROLACTONE

409

DI (BUTAN-3-ONE-1-YL) SULFIDE Synonyms: 2-Butanone, 4,4ʹ-thiobis-; Di-(butan-3-one-1-yl) sulfide; 4,4ʹ-Thiobis-2-butanone; 4,4ʹ-Thiodi(2-butanone) CAS No.: CoE No.:

40790‑04‑3 11441

FL No.: 12.052 EINECS No.: n/a

FEMA No.: JECFA No.:

3335 502

NAS No.:

Consumption: Annual: < 1.00 lb

3335

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.228 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2S/174.26 Specifications: (JECFA, 2000) Assay (min)

99%

Boiling point

95°C

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

Usual 1.00 0.50 1.00

Max. 2.00 1.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 1.00

Max. 1.00 2.00

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

4,4-DIBUTYL-γ-BUTYROLACTONE Synonyms: 2(3H)-Furanone, 5,5-dibutyldihydro-; 4-Butyl-4-hydroxyoctanoic acid, γ-lactone; Dibutyl butyrolactone; 4,4-Dibutyl-4-hydroxy-butyric acid, γ-lactone; 5,5-Dibutyldihydro-2(3H)-furanone; 5,5-Dibutyldihydrofuran-2(3H)-one; 4,4-Dibutyl-gamma-butyrolactone; 2(3H)-Furanone, 5,5-dibutyldihydroCAS No.: CoE No.:

7774‑47‑2 2231

FL No.: 10.018 EINECS No.: 231‑875‑9

FEMA No.: JECFA No.:

2372 227

NAS No.:

2372

Description: 4,4-Dibutyl-γ-butyrolactone has an oily, coconut-butter odor and creamy, coconut-like flavor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 13.794 mg

IOFI: Artificial

DIBUTYL SEBACATE

410 Empirical Formula/MW: H3C

C H3

C12H22O2/198.31

O

O

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

85°C (0.5 mmHg)

Specific gravity

1.451–1.455 (20°C) Insoluble in water; very slightly soluble in propylene glycol; soluble in alcohol 0.937–0.943 (25°C)

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

Usual 56.05 78.00 41.00

Max. 60.55 90.00 47.00

Food Category Nonalcoholic beverages Soft candy

Usual 27.55 70.00

Max. 32.05 75.00

Synthesis: From butyl pentanol and methylacrylate using a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIBUTYL SEBACATE Synonyms: Butyl sebacate; Dibutyl decanedioate; Dibutyl 1,8-octanedicarboxylate; Bis(n-butyl) sebacate; Decanedioic acid, dibutyl ester; Dibutyl sebacate; Dibutyl sebacinate; Di-n-butylsebacate; Di-n-butyl sebacate; Di(n-butyl) sebacate; Sebacic acid, dibutyl ester CAS No.: CoE No.:

109‑43‑3 622

FL No.: 09.474 EINECS No.: 203‑672‑5

FEMA No.: JECFA No.:

2373 625

Consumption: Annual: < 1.00 lb

NAS No.:

2373

Individual: 0.00000116 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 25 ppm FDA: 21 CFR 172.515, 181.27 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.217 mg

IOFI: Artificial

Empirical Formula/MW: C18H34O4/314.46 Specifications: (JECFA, 1999) Appearance

Colorless to oily liquid

Refractive index

Assay (min)

93%

Solubility

Boiling point

345–349°C; 211–212°C (11 mmHg)

Specific gravity

1.439–1.444 (20°C) Soluble in alcohol; insoluble in water; miscible in oil 0.936–0.940 (20°C)

1,2-DI[(1-ETHOXY)-ETHOXY]PROPANE

411

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

Usual 16.75 6.50 22.00

Max. 21.00 8.88 25.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.25 12.00

Max. 3.13 16.75

Synthesis: By distillation of sebacic acid with butyl alcohol in the presence of concentrated HCl in benzene solution or by reacting butyl alcohol and sebacyl chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DICYCLOHEXYL DISULFIDE Synonyms: Disulfide, dicyclohexyl; bis-(Cyclohexyl)disulfide; Dicyclohexyl disulfide CAS No.: CoE No.:

2550‑40‑5 2320

FL No.: 12.028 EINECS No.: 219‑851‑6

FEMA No.: JECFA No.:

3448 575

NAS No.:

3448

Description: Dicyclohexyl disulfide has a berry, musty, green, alliaceous odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.05 ppm; Food: 0.05 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.020 mg

IOFI: Artificial

Empirical Formula/MW: C12H22S2/230.44 Specifications: (JECFA, 2008) Assay (min)

97%

Solubility

Boiling point Refractive index

162–163°C (6 mmHg) 1.543–1.553 (20°C)

Specific gravity

Insoluble in water; slightly soluble in alcohol; soluble in fat 1.042–1.049 (25°C)

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

Usual 0.05 0.05 0.05 0.05

Max. 0.05 0.05 0.05 0.05

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.01

Max. 0.05 0.05 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: onion, meaty, clam, crab, coffee and cocoa. Natural occurrence: Not reported found in nature.

1,2-DI[(1-ETHOXY)-ETHOXY]PROPANE Synonyms: 1,2-(Di(1ʹ-ethoxy)ethoxy)propane; 3,5,8,10-Tetraoxadodecane, tetraoxadodecane; 4,7,9-Trimethyl-3,5,8,10-tetraoxadodecane

4,6,9-trimethyl-;

4,6,9-Trimethyl-3,5,8,10-

DIETHYL DISULFIDE

412

CAS No.: CoE No.:

67715‑79‑1 n/a

FL No.: 06.039 EINECS No.: 266‑979‑3

FEMA No.: JECFA No.:

3534 927

NAS No.:

Consumption: Annual: 53000.00 lb

3534

Individual: 0.04491 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 29.595 mg

IOFI: Artificial

Empirical Formula/MW:

C11H24O4/220.31

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% 120°C (5 mmHg)

Specific gravity

1.408–1.414 (20°C) Slightly soluble in water; miscible in organic solvents, oils; miscible in ethanol 0.911–0.925 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Synthesis: n/a

Usual 27.30 109.00 99.60 164.00 33.00 16.80 16.80 27.90 164.00

Max. 54.80 330.00 1546.00 273.00 137.00 54.90 54.90 54.90 273.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Nut products Seasonings, flavorings Soft candy Sweet sauce

Usual 33.00 27.90 164.00 27.90 16.50 16.50 164.00 33.00 164.00

Max. 137.00 54.90 273.00 54.90 62.50 62.50 273.00 137.00 273.00

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

DIETHYL DISULFIDE Synonyms: Disulfide, diethyl; Ethyl disulfide; 3,4-Dithiahexane; Ethyl disulphide; Ethyldithioethane CAS No.: 110‑81‑6 FL No.: 12.012 CoE No.: 533 EINECS No.: 203‑805‑7 Description: Colorless to yellowish liquid; onion/cabbage odor.

FEMA No.: JECFA No.:

Consumption: Odor and/or flavor used in meat and onion. Annual: n/a

4093 1699

NAS No.:

n/a

Individual: n/a

DIETHYL MALATE

413

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.091 mg

IOFI: n/a

Empirical Formula/MW: S

C4H10S2/122.26

H3C

C H3

S

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point 151–152°C 1.502–1.508 (20°C) Refractive index Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.40

Specific gravity

Max. 1.00 0.50 1.00 0.50 1.00 0.50 0.20 1.00 1.00 2.00

Practically insoluble to insoluble in water; soluble in ethanol and propylene glycol 0.990–0.996 (25°C)

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.10 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, alliaceous type; recommend smelling in a 0.10% solution or less. Taste threshold values: Gassy onion taste at 1 ppm in water. Natural occurrence: Reported found in grilled beef and pork.

DIETHYL MALATE Synonyms: Diethylhydroxysuccinate; Butanedioic acid, hydroxy-, diethyl ester; Diethyl hydroxybutanedioate; Diethyl malate CAS No.: CoE No.:

7554‑12‑3 382

FL No.: 09.439 EINECS No.: 231‑444‑5

FEMA No.: JECFA No.:

2374 620

NAS No.:

2374

Description: Diethyl malate has a fruity odor with a pleasant herbaceous undertone. It is an ester of dicarboxylic acid. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 4.334 mg

IOFI: Nature Identical

DIETHYL MALONATE

414 Empirical Formula/MW:

C8H14O5/190.20

Specifications: (JECFA, 1999) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

254°C

Specific gravity

1.436–1.446 (20°C) Soluble in water; miscible in alcohol and oil 1.120–1.128 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 2.00 5.00 Gelatins, puddings 21.00 47.67 Baked goods 21.50 38.67 Nonalcoholic beverages 4.50 8.08 12.50 32.25 17.67 34.33 Frozen dairy Soft candy Synthesis: The l-isomer can be prepared by esterification of the l-isomer of the acid with alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: It exhibits two optically active isomers in addition to the optically inactive form; the most common is the l-isomer; reported present in the cultures of certain fungi (Rhizopus). Reported found in raspberry, cognac, malt whiskey, cider, sherry, white, red, port, sparkling, rose, strawberry and bilberry wines.

DIETHYL MALONATE Synonyms: Carbethoxyacetic ester; Dicarbethoxymethane; Diethyl malonate; Diethyl propanedioate; Ethyl malonate; Malonic acid, diethyl ester; Malonic ester; Methanedicarboxylic acid, diethyl ester; Propanedioic acid, diethyl ester CAS No.: 105‑53‑3 FL No.: 09.490 FEMA No.: CoE No.: 2106 EINECS No.: 203‑305‑9 JECFA No.: Description: Diethyl malonate has a faint, pleasant, aromatic odor.

2375 614

Consumption: Annual: 7200.00 lb

NAS No.:

2375

Individual: 0.006101 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 12.936 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O4/160.17 Specifications: (JECFA, 1999) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 199–200°C

Specific gravity

1.413–1.416 (20°C) 1 mL is soluble in 1.5 mL 60% alcohol; soluble in most fixed oils and propylene glycol; slightly soluble in alcohol and water; insoluble in glycine and mineral oil 1.053–1.056 (25°C)

3,5-DIETHYL-2-METHYLPYRAZINE

415

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

Usual 2.00 65.38 33.46 14.21

Max. 5.00 88.52 49.53 47.61

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 40.31 22.51 64.32

Max. 40.62 36.92 85.38

Synthesis: Reacting chloroacetic acid to cyanoacetic acid using sodium cyanide and subsequent saponification; malonic acid is finally esterified by azeotropic distillation with ethanol in benzene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: sweet and fruity with apple and pineapple nuances. Natural occurrence: Reported found in pineapple, bilberry, Cape gooseberry, cognac, malt whiskey, apple brandy, grape brandy, port, cider, sherry and red, white, strawberry and bilberry wines.

3,5-DIETHYL-2-METHYLPYRAZINE Synonyms: 2,6-Diethyl-3-methylpyrazine; 2,6-Diethyl-5-methylpyrazine; 2-Methyl-3,5-diethyl-yrazine; Pyrazine, 3,5-diethyl-2methylCAS No.: CoE No.:

18138‑05‑1 11305

FL No.: 14.095 EINECS No.: n/a

FEMA No.: JECFA No.:

3916 779

NAS No.:

n/a

Description: 3,5-Diethyl-2-methylpyrazine has a nutty, meaty, vegetable odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.28362 mg

IOFI: n/a

Empirical Formula/MW: H3C

N

C H3

C9H14N2/150.22

N C H3

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

95°C (14 mmHg)

Specific gravity

1.492–1.502 (20°C) Soluble in oils, organic solvents; slightly soluble in water; miscible in ethanol at room temperature 0.944–0.954 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a

Usual 0.10 1.00 1.00 0.50 0.50

Max. 0.50 2.00 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 1.00 0.10

Max. 1.00 1.00 2.00 0.50

2,5-DIETHYL-3-METHYLPYRAZINE

416 Taste threshold values: n/a

Natural occurrence: Reported found in potato, chicken, beef, pork (0.1 to 0.5 ppm), cocoa (2.1 ppm), coffee, tea, peanut, coconut (1 ppm), corn, shrimp (0.002 ppm).

2,5-DIETHYL-3-METHYLPYRAZINE Synonyms: 2-Methyl-3,6-diethylpyrazine; Pyrazine, 2,5-diethyl-3-methylCAS No.: CoE No.:

32736‑91‑7 11304

FL No.: 14.096 EINECS No.: n/a

FEMA No.: JECFA No.:

3915 778

NAS No.:

n/a

Description: 2,5-Diethyl-3-methylpyrazine has a toasted hazelnut, meaty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.28362 mg

IOFI: n/a

Empirical Formula/MW: C H3 N

C9H14N2/150.22 C H3 H3C

N

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

95°C (14 mmHg)

Specific gravity

1.4922–1.5022 (20°C) Soluble in oils, organic solvents; moderately soluble in water; miscible in ethanol at room temperature 0.944–0.954 (25°C)

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Gelatins, puddings

Usual 0.10 1.00 1.00 0.50 0.50

Max. 0.50 2.00 2.00 1.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.50 0.50 1.00 0.10

Max. 1.00 1.00 2.00 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in potato, beef, pork, cocoa, coffee, tea, peanut butter, sesame seed, soybean and wild rice.

2,3-DIETHYL-5-METHYLPYRAZINE Synonyms: 2,3-Diethyl-5-methylpyrazine; Pyrazine, 2,3-diethyl-5-methylCAS No.: CoE No.:

18138‑04‑0 11303

FL No.: 14.056 EINECS No.: 242‑024‑6

FEMA No.: JECFA No.:

3336 777

NAS No.:

3336

Description: 2,3-Diethyl-5-methylpyrazine has a nutty, roasted, vegetable aroma. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

2,3-DIETHYLPYRAZINE

417

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.200 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H14N2/150.22 Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

203°C

Specific gravity

1.493–1.505 (20°C) Soluble in oils, organic solvents; moderately soluble in water; miscible in ethanol at room temperature 0.938–0.957 (25°C)

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

Usual 1.00 1.00 0.20 0.20 0.20

Max. 1.00 1.00 0.20 0.20 0.20

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.20 0.10 0.50 0.10

Max. 0.20 0.10 0.50 0.10

Synthesis: By condensation of 3,4-hexanedione with propylene diamine. Aroma threshold values: Detection: 0.09 to 1 ppb Taste threshold values: Taste characteristics at 2.5 ppm: musty, toasted; nutty, potato, cocoa, earthy and dirty. Natural occurrence: Reported to be present in coffee, filberts, potato products, Parmesan cheese, chicken, beef, pork, cocoa, peanuts, popcorn, sesame seed and corn tortillas.

2,3-DIETHYLPYRAZINE Synonyms: 2,3-Diethylpyrazine; Pyrazine, 2,3-diethylCAS No.: CoE No.:

15707‑24‑1 534

FL No.: 14.005 EINECS No.: 239‑800‑1

FEMA No.: JECFA No.:

3136 771

NAS No.:

3136

Description: 2,3-Diethylpyrazine has a nutty, hazelnut aroma. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.681 mg Empirical Formula/MW: C8H12N2/136.20

IOFI: Nature Identical

DIETHYL SEBACATE

418 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

180°C

Specific gravity

1.492–1.509 (20°C) Soluble in oils, organic solvents and water; miscible in ethanol at room temperature 0.956–0.976 (25°C)

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

Usual 0.10 3.07 1.52 0.53

Max. 1.00 6.33 3.00 1.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.25 0.92 2.34

Max. 2.50 1.80 4.80

Synthesis: By condensation of 3,4-hexanedione with ethylenediamine. Aroma threshold values: Aroma characteristics at 1% material: raw, nutty and green pepper. Taste threshold values: Taste characteristics at 10 ppm: musty, raw, slight nutty, slight radish. Natural occurrence: Reported found in baked potato, mushrooms, cocoa, roasted filberts, malt and shoyu (fermented soya hydrolysate).

DIETHYL SEBACATE Synonyms: Diethyl 1,8-octanedicarboylate; Ethyl sebacate; Decanedioic acid, diethyl ester; Diethyl decanedioate; Diethyl 1,10-decanedioate; Diethyl sebacate; Ethyl sebacate; Sebacic acid, diethyl ester CAS No.: CoE No.:

110‑40‑7 623

FL No.: 09.475 EINECS No.: 203‑764‑5

FEMA No.: JECFA No.:

2376 624

NAS No.:

2376

Description: Dimethyl sebacate has a melon, wine, fruity, quince aroma. Consumption: Annual: 1483.33 lb

Individual: 0.001257 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 3.154 mg

IOFI: Artificial

Empirical Formula/MW: C14H26O4/258.36 Specifications: (JECFA, 1999) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

98% 302°C

Specific gravity

1.434–1.440 (20°C) Insoluble in water; miscible with alcohol, ether, other organic solvents and most fixed oils 0.960–0.965 (25°C)

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

Usual 0.10 15.72 30.70 1.40 9.71

Max. 0.10 19.39 139.20 2.59 13.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.16 62.14 1.81 11.16

Max. 10.74 715.80 2.97 14.65

DIETHYL SULFIDE

419

Synthesis: By heating sebacic acid and ethanol in the presence of concentrated H2SO4 or other acid catalysts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIETHYL SUCCINATE Synonyms: Diethyl ethanedicarboxylate; Butanedioic acid, diethyl ester; Clorius; Diethyl butanedioate; Diethyl succinate; Diethyl succinic acid; Ethyl succinate; Succinic acid, diethyl ester CAS No.: 123‑25‑1 FL No.: 09.444 CoE No.: 438 EINECS No.: 204‑612‑0 Description: Diethyl succinate has a faint, pleasant odor.

FEMA No.: JECFA No.:

2377 617

NAS No.:

Consumption: Annual: 3416.67 lb

2377

Individual: 0.002895 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 12.984 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O4/174.20 Specifications: (JECFA, 2008) Acid value (max)

2.0

Other requirements

Appearance

Colorless to mobile liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point 216–218°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

Diethy maleate, max 0.03%; water, max 0.05% 1.418–1.423 (20°C) 1 mL is soluble in 50 mL water; miscible in alcohol, ether and oils 1.031–1.041 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 10.00 20.00 Hard candy 4.59 7.13 Baked goods 66.80 84.88 Nonalcoholic beverages 20.34 38.78 Frozen dairy 29.98 39.96 Soft candy 69.66 93.74 Gelatins, puddings 10.00 20.00 Synthesis: By direct esterification of the acid in the presence of concentrated H2SO4 in benzene solution; from succinic anhydride and ethyl alcohol. Aroma threshold values: Aroma characteristics at 1.0%: fruity, waxy, floral and slightly musty. Taste threshold values: Taste characteristics at 10 to 100 ppm: chemical earthy, fruity with a pulpy mouthfeel. Natural occurrence: Reported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.

DIETHYL SULFIDE Synonyms: Ethane, 1,1-thiobis-; Ethyl sulfide; 1,1-Thiobisethane; 3-Thiopentane; Diethylthioether; Ethyl monosulfide; Ethyl thioether; Ethyl thioethane; Thioethyl ether; Sulfodor CAS No.: 352‑93‑2 FL No.: 12.113 CoE No.: 11450 EINECS No.: 206‑526‑9 Description: Diethyl sulfide has a garlic/ethereal odor.

FEMA No.: JECFA No.:

3825 454

NAS No.:

n/a

DIETHYL TARTRATE

420 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.499275 mg

IOFI: n/a

Empirical Formula/MW: C4H10S/90.20

H3C

S

C H3

Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point Melting point

92°C 103.9°C

Specific gravity

1.440–1.450 (20°C) Insoluble in water; miscible in alcohol and oil 0.836–0.841 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatin, pudding

Usual 0.20 1.00 0.20 0.01 0.20 0.10

Max. 2.00 6.00 2.00 0.04 2.00 1.00

Food Category Gravies Imitation dairy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy

Usual 0.10 0.10 4.00 0.20 1000.00 0.20

Max. 1.00 0.10 44.00 2.00 1000.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cabbage, sauerkraut, mustard, egg, chicken, beef, pork, beer (0.0002 to 0.0017 ppm), grape brandy (cognac, armagnac, weinbrand).

DIETHYL TARTRATE Synonyms: Butanedioic acid, 2,3-dihydroxy-, diethyl ester; Butanedioic acid, 2,3-dihydroxy- (R-(R*,R*)-, diethyl ester; Diethyl 1,2-dihydroxy-1,2-ethanedicarboxylate; Diethyl tartrate; Diethyl (+)-tartrate; (+)-Diethyl L-tartrate; Diethyl (R,R)(+)tartrate; Diethyl (2R,3R)-tartrate; Diethyl (2R,3R)-(+)-tartrate; L-(+)-(Diethyl tartrate); Ethyl tartarate; Ethyl tartrate; Ethyl (+)-tartrate; Tartaric acid, diethyl ester; Tartaric acid, diethyl ester, (R,R)CAS No.: CoE No.:

87‑91‑2 440

FL No.: 09.446 EINECS No.: 201‑783‑3

FEMA No.: JECFA No.:

2378 622

NAS No.:

2378

Description: Diethyl tartrate has a mild, fruity, wine aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 50 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 12.147 mg Empirical Formula/MW: C8H14O6/206.19

IOFI: Nature Identical

2,5-DIETHYLTETRAHYDROFURAN

421

Specifications: (JECFA, 2008) Appearance

Colorless, viscous liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point Melting point

153°C (12 mmHg); 280–281°C 151.5–154°C

Specific gravity

1.443–1.449 (20°C) Slightly soluble to insoluble in water; miscible in oil and alcohol 1.203–1.210 (20°C)

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

Usual 10.00 1.00 500.00

Max. 200.00 100.00 500.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 50.00 50.00

Synthesis: By direct esterification of the acid in the presence of various catalysts, including Twitchell’s reagent and HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: The d-isomer has not been reported found in nature; the l-isomer and the racemic form are of little importance. Reported found in sherry, white and red wine.

2,5-DIETHYLTETRAHYDROFURAN Synonyms: 2,5-Diethyltetrahydrofuran; Furan, 2,5-diethyltetrahydroCAS No.: CoE No.:

41239‑48‑9 11882

FL No.: 13.095 EINECS No.: 255‑274‑6

FEMA No.: JECFA No.:

3743 1453

NAS No.:

3743

Description: 2,5-Diethyltetrahydrofuran has a sweet, herbaceous, caramellic odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.729 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O/128.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 116°C

Specific gravity

1.401–1.407 (20°C) Slightly soluble in water; soluble in alcohol and propylene glycol 0.827–0.833 (25°C)

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

Usual 1.00 2.00 1.00

Max. 5.00 10.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in mint, origanum and lemon balm (Melissa officinalis L.).

Usual 1.00 3.50 2.00

Max. 5.00 5.00 10.00

3,6-DIETHYL-1,2,4,5-TETRATHIANE AND 3,5-DIETHYL-1,2,4-TRITHIOLANE MIXTURE

422

3,6-DIETHYL-1,2,4,5-TETRATHIANE AND 3,5-DIETHYL-1,2,4-TRITHIOLANE MIXTURE Synonyms: 3,6-Diethyl-1,2,4,5-tetrathiane, mixture with 3,5-diethyl-1,2,4-trithiolane; 1,2,4,5-Tetrathiame,3,6-diethyl- and 1,2,4-Trithiolane,3,5-diethylCAS No.: CoE No.:

54717‑12‑3 54644‑28‑9 n/a

12.274 FL No.: 15.049 EINECS No.: n/a

FEMA No.: JECFA No.:

4094 1687

NAS No.: EAFUS No.:

n/a 977187‑62‑4

Description: Clear, colorless liquid; cooked brown and roasted aroma. Consumption: Odor and/or flavor used in garlic. 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: 3.339 mg

IOFI: n/a

Empirical Formula/MW: S

S

S

S C H3

C6H12S4/212.43

S

S

+

H3C

C H3

S H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

1%; Product is a 1% solution of a mixture of the named components, purity 95% min, in vegetable oil. Molecular weight refers to C6H12S4. 64–70°C (1 mmHg) 257–259°C

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Cheese Fats, oils Frozen dairy Hard candy Imitation dairy

Usual 5.00 10.00 10.00 5.00 5.00 10.00 5.00

Max. 10.00 30.00 30.00 20.00 10.00 20.00 10.00

Food Category Meat products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 10.00 1.00 5.00 10.00 10.00 5.00

Max. 20.00 5.00 20.00 30.00 20.00 20.00

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

DIETHYL TRISULFIDE Synonyms: Trisulfide, diethyl; 1-Ethyltrisulfanylethane; 3,4,5-Trithiaheptane; Ethyltrithioethane CAS No.: CoE No.:

3600‑24‑6 11451

FL No.: 12.114 EINECS No.: 222‑754‑1

FEMA No.: JECFA No.:

4029 1701

NAS No.:

n/a

Description: Diethyl trisulfide has a powerful sulfureous aroma. Consumption: Annual: n/a

Individual: n/a

(+/–)-cisand trans-3,5-DIETHYL-1,2,4-TRITHIOLANE

423

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: PADI: 0.040 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

C4H10S3/154.32

S

S

H3C

C H3

Specifications: (JECFA, 2008) Appearance

Clear, colorless or pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

216–218°C

Specific gravity

1.556–1.560 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.121–1.231 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 0.05 0.15 0.40 0.05 0.07 0.05 0.05 0.05

Max. 0.10 0.30 0.80 0.10 0.15 0.10 0.10 0.10

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

Usual 0.10 0.05 0.05 0.05 0.50 0.07 0.05

Max. 0.20 0.10 0.10 0.10 0.10 0.15 0.10

Synthesis: n/a Aroma threshold values: Recognition at 0.0054 mg/m 3 (air). Taste threshold values: n/a Natural occurrence: Reportedly present in beef (boiled, cooked) and durian (Durio zibethinus).

(+/–)-cis- and trans-3,5-DIETHYL-1,2,4-TRITHIOLANE Synonyms: 1,2,4-Trithiolane, 3,5-diethyl-, (+/–) CAS No.: CoE No.:

54644‑28‑9 n/a

FL No.: 15.049 EINECS No.: n/a

FEMA No.: JECFA No.:

4030 1686

NAS No.:

n/a

Description: (+/-)-cis- and trans-3,5-Diethyl-1,2,4-trithiolane has a characteristic sulfur odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.066 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

S C H3

C6H12S3/180.36

S H3C

DIFURFURYL ETHER

424 Specifications: (JECFA, 2008) Appearance

Clear, yellow liquid

Refractive index

Assay (min)

95% (sum of cis and trans isomers)

Solubility

Boiling point

70–72°C (1 mmHg)

Specific gravity

1.558–1.570 (20°C) Soluble in heptane, triacetin and ethanol; insoluble in water 1.147–1.160 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Fish products Gravies Imitation dairy

Usual 0.04 0.40 0.03 0.04 0.04 0.04 0.04

Max. 0.20 1.00 0.30 0.20 0.20 0.20 0.20

Food Category Meat products Milk products Nonalcoholic beverages Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.04 0.016 0.008 0.04 0.04 0.08 0.01

Max. 0.20 0.08 0.08 0.20 0.20 0.50 0.10

Synthesis: Reportedly produced in a patented process from filamentous fungi by heating them in water at a temperature sufficient to reduce their nucleic acid content. The resulting aqueous solution is concentrated to separate the solids. Aroma threshold values: For the cis isomer the aroma threshold in water is 0.000032 ppm and for the trans isomer, 0.000015 ppm (water). Taste threshold values: n/a Natural occurrence: Reportedly present in garlic (Allium sativum L.).

DIFURFURYL ETHER Synonyms: Difurfuryl ether; Furan, 2,2ʹ-(oxybis(methylene))bis-; Furan, 2,2ʹ-(oxydi-ethylene)di-; Furfuryl ether; 2,2ʹ-(Oxybis(methylene))bisfuran CAS No.: CoE No.:

4437‑22‑3 10930

FL No.: 13.061 EINECS No.: n/a

FEMA No.: JECFA No.:

3337 1522

NAS No.:

3337

Description: Difurfuryl ether has a coffee-like, nutty aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.180 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H10O3/178.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to yellow liquid 97% 88–89°C (1 mmHg)

Refractive index Solubility Specific gravity

1.138–1.144 (20°C) Insoluble in water; soluble in ethanol 1.506–1.512 (25°C)

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

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Instant coffee, tea Soups

Usual 0.02 1.00

Max. 0.10 1.00

DIHYDROCARVEOL

425

Synthesis: By reacting furfuryl alcohol and furfuryl chloride or furfuryl iodide in boiling ether in the presence of KOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee aroma, licorice, pork liver, grilled beef and wheaten bread.

2,4-DIFURFURYLFURAN Synonyms: Furan, 2,4-bis(2-furanylmethyl)CAS No.: CoE No.:

64280‑32‑6 n/a

FL No.: 13.107 EINECS No.: n/a

FEMA No.: JECFA No.:

4095 1496

NAS No.:

n/a

Description: Colorless solid; floral, fruity aroma. Consumption: Odor and/or flavor used in floral and fruit. 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: 4.948 mg

IOFI: n/a

Empirical Formula/MW: C14H12O3/228.24 Specifications: (JECFA, 2008) Assay (min) Melting point

95% 153°C

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00

Food Category Gravies Jams, jellies Meat products Milk products Other grains Processed fruits Seasonings, flavors Snack foods Soups

Usual 5.00 7.00 20.00 7.00 5.00 7.00 5.00 10.00 5.00

Max. 25.00 35.00 100.00 35.00 25.00 35.00 25.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Floral-type odor. Taste threshold values: n/a Natural occurrence: n/a

DIHYDROCARVEOL Synonyms: 6-Methyl-3-isopropenylcyclohexanol; Tuberyl alcohol; Cyclohexanol, 2-methyl-5-(1-methylethenyl)-; Dihydrocarveol; 1,6-Dihydrocarveol; p-Menth-8-en-2-ol; 8-p-Menthen-2-ol; 2-Methyl-5-(1-methylethenyl)cyclohexanol CAS No.: CoE No.:

619‑01‑2 2025

FL No.: 02.061 EINECS No.: 210‑575‑1

FEMA No.: JECFA No.:

2379 378

NAS No.:

2379

Description: Dihydrocarveol has a spearmint-like odor. Consumption: Annual: 1166.67 lb

Individual: 0.0009887 mg/kg/day

DIHYDROCARVYL ACETATE

426

Regulatory Status: CoE: Used provisionally. Bev.: 65 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 36.585 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.24

Specifications: (JECFA, 2008) Appearance

Almost colorless, oily liquid with a spearmint-like odor

Refractive index

Assay (min)

96%

Solubility

Boiling point

225°C (d-isomer 222–223°C)

Specific gravity

1.4777–1.481 (20°C) Soluble in alcohol and most fixed oils; insoluble in water 0.921–0.926 (25°C)

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

Usual 3.45 162.00 5.47 177.40

Max. 8.76 185.40 5.47 194.40

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 78.00 20.00 55.55 132.30

Max. 90.00 20.00 65.07 162.80

Synthesis: By reducing carvone and separating the resulting isomers. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: green mint with sweet weedy spicy nuances. Natural occurrence: Reported found (free or esterified) in the essential oils Mentha longifolia, Mentha verticillata, Artemisia juncea, caraway (Mentha virdis var. sativa) cultivated in Calabria, spearmint oil and spearmint scotch oil. Also reported found in black tea, dill herb, celery leaf and stalk, caraway seed and rosemary.

DIHYDROCARVYL ACETATE Synonyms: Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate; Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, acetate, (1-alpha,2-beta,5-alpha)-; Dihydrocarveol acetate; Dihydrocarveyl acetate; Dihydrocarvyl acetate; p-Menth-8-en-2-ol, acetate; p-Menth-8-en-2-yl acetate; 2-Methyl-5-(1-methylethenyl)cyclohexyl acetate; (1alpha, 2beta, 5alpha)-2-Methyl-5-(1-methylvinyl) cyclohexyl acetate CAS No.: CoE No.:

20777‑49‑5 2064

FL No.: 09.216 EINECS No.: 244‑029‑9

FEMA No.: JECFA No.:

2380 379

NAS No.:

2380

Description: Dihydrocarvyl acetate has a sweet, floral, rose-like odor and slightly minty flavor. It is used as an imitation spearmint. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.991 mg

IOFI: Nature Identical

DIHYDROCOUMARIN

427

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97% sum of 4 isomers

Solubility

Boiling point

238°C

Specific gravity

1.458–1.463 (20°C) Slightly soluble in water; soluble in alcohol 0.943–0.954 (25°C)

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

Usual 2.00 10.09 10.06

Max. 5.00 18.52 18.28

Food Category Nonalcoholic beverages Soft candy

Usual 2.24 8.77

Max. 5.17 16.55

Synthesis: Acetylation of dihydrocarveol. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: floral, vegetative and minty with cooking, rose and bean nuances. Natural occurrence: Reported found in celery, Scotch spearmint and oils of Mentha spp.

DIHYDROCOUMARIN Synonyms: Benzodihydropyrone; Benzopyranone, dihydro; 2H-1-Benzopyran-2-one, 3,4-dihydro-; 2-Chromanone; Chroman, 2-oxo-; Coumarin, 3,4-dihydro-; 3,4-Dihydro-2H-1-benzopyran-2-one; Dihydrocoumarin; 3,4-Dihydrocoumarin; Hydrocinnamic acid, o-hydroxy-, delta-lactone; Hydrocoumarin; Melilotic lactone; Melilotin; Melilotine; Melilotol CAS No.: CoE No.:

119‑84‑6 535

FL No.: 13.009 EINECS No.: 204‑354‑9

FEMA No.: JECFA No.:

2381 1171

NAS No.:

2381

Description: Dihydrocoumarin has an odor similar to coumarin at room temperature or reminiscent of nitrobenzene at higher temperature. It has a burning taste. Consumption: Annual: 13783.33 lb

Individual: 0.01168 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 27.438 mg

IOFI: n/a

Empirical Formula/MW: C9H8O2/148.16 O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

99% 272°C

Specific gravity

1.555–1.559 (20°C) Slightly soluble in water; soluble in oil and ethanol 1.186–1.192 (25°C)

6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE

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

Usual 0.36 140.80 4.49 10.00 95.46

Max. 1.44 164.60 77.64 15.00 103.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 116.10 7.60 24.60 111.20

Max. 132.40 10.36 28.01 130.70

Synthesis: By reduction of coumarin under pressure in the presence of nickel at 160 to 200°C or in the presence of Pd-BaSO4 in alcoholic solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Melilotus officinalis, from which it may be extracted by water distillation.

6,7-DIHYDRO-2,3-DIMETHYL-5H-CYCLOPENTAPYRAZINE Synonyms: 5H-Cyclopentapyrazine, 6,7-dihydro-2,3-dimethyl; 2,3-Dimethyl-6,7-H-cyclopenta-yrazine; 2,3-Dimethyl-6,7-dihydro5H-cyclopenta[b]pyrazine CAS No.: CoE No.:

38917‑63‑4 11309

FL No.: 14.908 EINECS No.: n/a

FEMA No.: JECFA No.:

3917 782

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.20113 mg

IOFI: n/a

Empirical Formula/MW: H3C

N

H3C

N

C9H12N2/148.21

Specifications: (JECFA, 2008) Appearance

Low melting solid

Melting point

Assay (min)

97%

Solubility

Boiling point

66°C (2 mmHg)

25–27° Slightly soluble in water; soluble in oil and organic solvents; very soluble in ethanol

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Chewing gum Frozen dairy

Usual 1.00 1.00 0.30

Max. 2.00 2.00 1.00

Food Category Meat products Nonalcoholic beverages Poultry

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, cocoa, coffee and hazelnut.

Usual 0.50 0.10 0.50

Max. 1.00 1.00 1.00

DIHYDRO-β-IONOL

429

(+/–)-DIHYDROFARNESOL Synonyms: 3,7,11-Trimethyl-6,10-dodecadien-1-ol, (+/–); 2,3-Dihydrofarnesol, (+/–) CAS No.: CoE No.:

51411‑24‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4031 1830

NAS No.:

n/a

Description: (+/–) Dihydrofarnesol has a somewhat metallic and balsamic side note. This compound is also reported to have a characteristic lily-of-the-valley odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 7.557 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HO

C H3

C15H28O/224.38 C H3

C H3

C H3

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Chewing gum Confectionary, frostings Fruit ices Gelatins, puddings Hard candy

Usual 60.00 300.00 60.00 30.00 60.00 60.00

Max. 600.00 1000.00 600.00 100.00 200.00 600.00

Food Category Jams, jellies Nonalcoholic beverages Seasonings, flavors Soft candy Sweet sauces

Usual 60.00 30.00 3000.00 60.00 60.00

Max. 200.00 100.00 10000.00 600.00 600.00

Synthesis: Prepared in a patented process by selectively hydrogenating farnesol in the presence of a catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in tequila, marine brouno and red algae.

DIHYDRO-β-IONOL Synonyms: 1-Cyclohexene-1-propanol, α-2,6,6-tetramethyl-; Dihydro-β-ionol; α,2,6,6-Tetramethylcyclohexene-1-propan-1-ol CAS No.: CoE No.:

3293‑47‑8 n/a

FL No.: 02.107 EINECS No.: 221‑957‑2

FEMA No.: JECFA No.:

3627 395

NAS No.:

3627

Description: Dihydro-β-ionol has a woody-flowery and camphoraceous odor. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.419 mg

IOFI: n/a

430

DIHYDRO-α-IONONE

Empirical Formula/MW:

C13H24O/196.33

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

White solid 97% 234°C

Melting point Solubility

38–40°C Soluble in common organic solvents

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

Usual 1.80 6.00 1.20 1.00 0.90 1.20

Max. 9.00 12.00 6.00 5.00 4.50 6.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 3.00 1.00 1.20 1.00 0.60 1.50

Max. 9.00 5.00 6.00 5.00 3.00 7.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, quince and loganberry.

DIHYDRO-α-IONONE Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-; Dihydro-alpha-ionone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)2-butanone; 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl) butan-2-one; 4-(2,2,6-Trimethyl-5-cyclohexen-1-yl)-2-butanone CAS No.: CoE No.:

31499‑72‑6 11059

FL No.: 07.132 EINECS No.: 250‑657‑4

FEMA No.: JECFA No.:

3628 393

NAS No.:

Consumption: Annual: 0.50 lb

3628

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.131 mg

IOFI: Nature Identical

Empirical Formula/MW: O

C13H22O/194.32

H3C

C H3

H3C

H3C

Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless to pale yellow, oily liquid 99% 234°C

Refractive index Solubility Specific gravity

1.476–1.482 (20°C) Soluble 1 mL in 1 mL 80% ethanol 0.919–0.927 (25°C)

DIHYDRO-β-IONONE

431

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

Usual 0.30 0.50 0.50 1.00 0.30 0.30 0.30

Max. 0.50 1.50 1.00 2.00 1.00 1.00 0.50

Food Category Hard candy Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavorings Soft candy Sweet sauce

Usual 0.60 0.10 0.10 0.20 0.01 0.40 0.10

Max. 1.00 0.30 0.50 0.50 0.05 1.00 0.30

Synthesis: By partial hydrogenation of α-ionone. Aroma threshold values: Aroma characteristics at 10% ETOH: woody, floral, berry, fruity with orris powdery undertones. Taste threshold values: Taste characteristics at 2 ppm: berry, floral, woody, seedy with a fruity undertone. Natural occurrence: Reported found in blackberry, raspberry, tea, peach and green tea.

DIHYDRO-β-IONONE Synonyms: 2-Butanone, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-; Dihydro-beta-ionone; 4-(2,6,6-Trimethyl-1-cyclohexenyl)-2butanone; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)-2-butanone; 4-(2,6,6-Trimethyl-1-cyclohexen-1-yl)butan-2-one CAS No.: CoE No.:

17283‑81‑7 11060

FL No.: 07.131 EINECS No.: 241‑318‑1

FEMA No.: JECFA No.:

3626 394

NAS No.:

3626

Description: Dihydro-β-ionone has a woody, methylionone odor. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.036 mg

IOFI: n/a

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to pale yellow liquid 99% 90°C (0.2 mmHg)

Refractive index Specific gravity

1.479–1.485 (20°C) 0.920–0.930 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a Aroma threshold values: n/a

Usual 0.15 1.00 0.10 0.10 0.07 0.10

Max. 1.50 10.00 1.00 1.00 0.70 1.00

Food Category Hard candy Imitation dairy Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.10 0.10 0.10 0.05 0.12

Max. 2.50 1.00 1.00 1.00 0.50 1.20

3,6-DIHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)-2H-PYRAN

432 Taste threshold values: n/a

Natural occurrence: Reported found in Arctic bramble, currant, passion fruit, raspberry, apricot, blackberry, Japanese plum, starfruit, black chokeberry and tea.

3,6-DIHYDRO-4-METHYL-2-(2-METHYLPROPEN-1-YL)-2H-PYRAN Synonyms: 2H-Pyran,3,6-Dihydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran; propenyl)-; Nerol oxide CAS No.: CoE No.:

1786‑08‑9 n/a

FL No.: 13.088 EINECS No.: 217‑241‑4

FEMA No.: JECFA No.:

3,6-Dihydro-4-methyl-2-(2-methyl-1-

3661 1235

NAS No.:

3661

Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.036 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

97% 68–72°C (7 mmHg)

Specific gravity

1.472–1.478 (20°C) Insoluble in water; slightly soluble in fat; soluble in ethanol 0900–0.908 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Fruit ices Fruit juice Gelatins, puddings Hard candy

Usual 0.10 0.05 0.05 0.05 0.05 0.10

Max. 0.20 0.10 0.10 0.10 0.10 0.20

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.05 0.05 0.10

Max. 0.10 0.10 0.10 0.10 0.20

Synthesis: By photooxidation of nerol, followed by reduction and finally acid-catalyzed cyclization. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: green, vegetative, floral, leafy and waxy with an herbal, minty depth. Natural occurrence: Reported found in apricot, elderberries, grapes, Muscat grapes, Melissa oil, verbena oil, grapefruit juice, passion fruit, cognac and white wine.

5,7-DIHYDRO-2-METHYLTHIENO(3,4D)PYRIMIDINE Synonyms: Thieno(3,4d)pyrimidine, 5,7-dihydro-2-methyl; 5,7-Dihydro-2-methylthieno (3,4-d)pyrimidine; Thieno(3,4-d) pyrimidine, 5,7-dihydro-2-methylCAS No.: CoE No.:

36267‑71‑7 720

FL No.: 14.014 EINECS No.: 252‑940‑8

FEMA No.: JECFA No.:

3338 1566

NAS No.:

3338

(+/–)-DIHYDROMINTLACTONE

433

Description: 5,7-Dihydro-2-methylthieno(3,4d)pyrimidine has a roasted meaty aroma. Consumption: Annual: 6.67 lb

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.402 mg

IOFI: Artificial

Empirical Formula/MW: C6H12N2S/152.22 Specifications: (JECFA, 2008) Appearance

Solid

Melting point

Assay (min)

98%

Solubility

64° Very slightly soluble in water; soluble in ethanol

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

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Food Category Gelatins, puddings Gravies Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: By reaction of acetamidine HCl with 3-carbomethyoxytetrahydro-4-furanones. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: corn, taco, nutty, popcorn and corn chip with roasted nuances. Natural occurrence: Not reported found in nature.

(+/–)-DIHYDROMINTLACTONE Synonyms: 2(3H)-Benzofuranone, hexahydro-3,6-dimethyl; 3,6-Dimethylcyclohexylacetolactone; 2-(2-Hydroxy-4-methylcyclohexyl) propionic acid gamma-lactone; Dihydromintlactone CAS No.: CoE No.:

92015‑65‑1 n/a

FL No.: 10.050 EINECS No.: n/a

FEMA No.: JECFA No.:

4032 1161

NAS No.:

n/a

Description: (+/–)-Dihydromintlactone has an herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.308 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C10H16O2/168.24

H3C

O

O CH3

(+/-)-cis- and trans-1,2-DIHYDROPERILLALDEHYDE

434 Specifications:  (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid; herbaceous aroma

Identification test Refractive index

Assay (min)

99.4%

Solubility

Boiling point

274–276°C (13.3 mmHg)

Specific gravity

IR, NMR spectra 1.464–1.470 (20°C) Soluble in water (2.70 g/L at 20°C); soluble in white petrolatum (>1000 g/L at 20°C). 1.016–1.022 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionaries, frostings Frozen dairy

Usual 0.30 1.00 0.30 3.00 0.30 1.00

Max. 1.00 3.00 1.00 10.00 1.00 3.00

Food Category Fruit ices Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.30 0.50 1.00 0.30 1.00 0.30

Max. 1.00 2.00 3.00 1.00 3.00 1.00

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

(+/-)-cis- and trans-1,2-DIHYDROPERILLALDEHYDE Synonyms: (+/-)-Z- and E-1,2-Dihydroperillaldehyde; 4-Isopropenylcyclohexane-carboxaldehyde

CAS No.: CoE No.:

22451‑50‑9 22451‑49‑6 137886‑38‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4312 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.556 mg

IOFI: n/a

Empirical Formula/MW: O

C10H16O/152.23 C H2 H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

92% 211–213°C (760.00 mmHg)

Solubility

Insoluble in water; soluble in ethanol

DIHYDROSAFROLE (Prohibited)

435

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiments, relishes Confections, frosting Frozen dairy Fruit ices

Usual 2.00 1.00 1.00 2.00 1.00 2.00 1.00 1.00

Max. 10.00 5.00 5.00 20.00 5.00 10.00 5.00 2.00

Food Category Gelatins, puddings Hard candy Instant coffee/tea Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 1.00 5.00 1.00 1.00 1.00 100.00 2.00 1.00

Max. 5.00 20.00 5.00 5.00 5.00 1000.00 10.00 5.00

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

DIHYDROSAFROLE (Prohibited) Synonyms: 1,2-Methylenedioxy-4-propylbenzene; 1,3-Benzodioxole, 5-propyl-; 4-Propyl-1,2-methylenedioxybenzene; 5-Propyl-1,3benzodioxole; Benzene, 1,2-methylenedioxy-4-propylCAS No.: 94‑58‑6 FL No.: n/a FEMA No.: n/a CoE No.: n/a EINECS No.: 202‑344‑9 JECFA No.: n/a Description: Dihydrosafrole has an odor reminiscent of sassafras. Prohibited for use in food. Consumption: Annual: n/a

NAS No.:

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 189.180 (prohibited from use in food) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW: C10H12O2/164.20 Specifications: (Burdock, 1997) 1.5170–1.5200 (20°C); 1.5228 (15.6°C) Boiling point 112°C (15 mmHg) Solubility 1:9 in 80% alcohol; 1:2 in 90% alcohol Flash point TCC 202°F Specific gravity 1.063–1.070 (25°C); 1.0759 (15.6°C) Synthesis: From safrole or isosafrole by hydrogenation over nickel at 200°C; by hydrogenation of either safrole in alcoholic solution in the presence of palladium or activated carbon or of 3,4-methylenedioxy cinnamic aldehyde. Appearance

Colorless to yellowish liquid

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

Refractive index

DIHYDRONOOTKATONE

436

DIHYDRONOOTKATONE Synonyms: 2(1H)-Naphthalenone, octahydro-4,4a-dimethyl-6-(1-methylethenyl)-, [4R(4, α, 4aα, 6β, 8aβ)] CAS No.: 20489‑53‑6 FL No.: 07.153 n/a EINECS No.: n/a CoE No.: Description: Dihydronootkatone has a citrus-like, green odor.

FEMA No.: JECFA No.:

3776 1407

NAS No.:

Consumption: Annual: 70.00 (FEMA)

3776

Individual: 0.00004167 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.385 mg

IOFI: n/a

Empirical Formula/MW:

C15H24O/220.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% 100–104°C (0.07 mmHg)

Specific gravity

1.502–1.508 (20°C) Soluble in ethers, fats, ethanol; very slightly soluble in water 0.975–0.9880 (25°C)

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

Usual 0.50 1.50 5.00 0.05 0.70 0.60 0.50 1.00

Max. 1.50 4.00 10.00 1.50 2.00 1.80 1.50 3.00

Food Category Granulated sugar Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavorings Soft candy

Usual 0.50 1.00 0.20 0.80 0.50 0.20 1.00 1.00

Max. 1.50 3.00 0.50 2.50 1.50 0.30 3.00 3.00

Synthesis: n/a Aroma threshold values: Detection: 120 to 800 ppb; d-form, 600 to 1000 ppb; l-form, 400 to 800 ppm. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4,5-DIHYDRO-3-(2H)THIOPHENONE Synonyms: Dihydrothiophen-3(2H)-one; Dihydro-3(2H)-thiophenone; 4,5-Dihydro-3(2H) thio-phenone; 3-Oxotetrahydrothiophene; 3-Oxo-2,3,4,5-tetrahydrothiophene; Tetrahydrothiophen-3-one; 3-Thiacyclopentanone; 3-Thiophanone; 3(2H)-Thiophenone CAS No.: CoE No.:

1003‑04‑9 2337

FL No.: 15.012 EINECS No.: 213‑698‑9

FEMA No.: JECFA No.:

3266 498

NAS No.:

3266

Description: 4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic ketone. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

DIHYDROXYACETONE

437

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.343 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H6OS/102.16

Specifications: (JECFA, 2000) Appearance

Colorless to yellow liquid

Assay (min)

97%

174–175°C (15 mmHg); 86–87°C (25 mmHg)

Boiling point

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00

Synthesis: From 4-methoxycarboxyl-3-oxothiophane treated with 10% sulfuric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: onion, garlic, cooked meaty with vegetables nuances. Natural occurrence: Reported found in cooked beef, coffee, roasted filberts and roasted peanuts.

DIHYDROXYACETONE Synonyms: 1,3-Dihydroxy-2-propanone; Chromelin (monomer); 2-Propanone, 1,3-dihydroxy (monomer); 1,3-Dihydroxyacetone; alpha, alpha-Dihydroxyacetone (monomer); (Bis)hydroxymethylketone (monomer); 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy (2R,5S) (dimeric form); 1,4-Dioxane-2,5-dimethanol, 2,5-dihydroxy-, trans (dimeric form); Dihydroxyacetone dimer CAS No.: CoE No.:

96‑26‑4 n/a

FL No.: n/a EINECS No.: 202‑494‑5

FEMA No.: JECFA No.:

4033 1716

NAS No.:

n/a

Description: Dihydroxyacetone has a characteristic sweet, cooling aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 73.1150; 73–2150 (color additive) FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 25.6 mg (FEMA)

IOFI:n/a

Empirical Formula/MW: C3H6O3/90.08

O HO

OH

2,4-DIHYDROXYBENZOIC ACID

438 Specifications: (JECFA, 2008) Appearance

Hygroscopic, crystalline, off-white powder

Melting point

78–80°C

Assay (min)

97%

Solubility

Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2003) Food Category Baked goods Breakfast cereals Condiments/relishes Frozen dairy Gelatins/puddings Gravies

Usual 50.00 120.00 300.00 80.00 40.00 80.00

Max. 200.00 600.00 1200.00 320.00 240.00 240.00

Food Category Hard candy Meat products Milk products Processed vegetables Seasonings, flavors

Usual 300.00 20.00 40.00 80.00 400.00

Max. 1200.00 200.00 200.00 240.00 2400.00

Synthesis: Usually produced commercially from Bacillus macerans or Bacillus circulans fermentation of starch or starch hydrolysate. Aroma threshold values: n/a Taste threshold values: Reported to have a taste threshold value lower than that of sucrose with a detection level of 3.9 to 27 ppm and a recognition level of 11 to 52 ppm. Natural occurrence: A derivative of naturally occurring starch.

2,4-DIHYDROXYBENZOIC ACID Synonyms: Benzoic acid, 2,4-dihydroxy-; 4-Carboxyresorcinol; 2,4-DHBA; p-Hydroysalicyclic acid; β-Resorcinolic acid; 4-Hydroxysalicylic acid CAS No.: CoE No.:

89‑86‑1 n/a

FL No.: 08.076 EINECS No.: 201‑946‑9

FEMA No.: JECFA No.:

3798 908

NAS No.:

n/a

Description: Dihydroxybenzoic acid is a colorless solid and is used as a flavor modifier. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 194.1391 mg

IOFI: n/a

Empirical Formula/MW: O

OH

OH

C7H6O4/154.12

OH

Specifications: (JECFA, 2008) Assay (min)

97% by chemical analysis

Melting point

225°C (decomposes, rapid heating required)

Solubility

Soluble in hot water, organic solvents, oils and ethanol

2,5-DIHYDROXY-1,4-DITHIANE

439

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Breakfast cereals Cheese Chewing gum Condiments, relishes Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy Instant coffee, tea

Usual 500.00 500.00 500.00 3,333.00 500.00 500.00 500.00 500.00 450.00 500.00 500.00 500.00 500.00 125.00

Max. 500.00 500.00 500.00 3,333.00 500.00 500.00 500.00 500.00 450.00 500.00 500.00 500.00 500.00 125.00

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

Usual 500.00 100.00 100.00 500.00 500.00 500.00 100.00 500.00 25,000.00 500.00 500.00 250.00 12,500.00 500.00

Max. 500.00 100.00 100.00 500.00 500.00 500.00 100.00 500.00 25,000.00 500.00 500.00 250.00 125,000.00 500.00

Synthesis: Prepared from resorcinol and potassium bicarbonate in glycerol or water by heating and passing carbon dioxide through the mixture. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported present in avocados, beer, red wine, roast coffee, sherry, smoked sausage and white wine.

2,5-DIHYDROXY-1,4-DITHIANE Synonyms: 1,4-Dithiane-2,5-diol; Mercaptoacetaldehyde dimmer; p-Dithiane-2,5-diol CAS No.: CoE No.:

40018‑26‑6 n/a

FL No.: n/a EINECS No.: 254‑751‑6

FEMA No.: JECFA No.:

3826 550

NAS No.:

n/a

Description: 2,5-Dihydroxy-1,4-dithiane has a sulfurous, meaty, toasted bread-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.011146 mg

IOFI: Nature Identical

Empirical Formula/MW: OH

S

C4H8O2S2/152.24

S

OH

Specifications: (JECFA, 1999) Appearance

White to off-white powder

Melting point

Assay (min)

97%

Solubility

130°C Soluble in alcohol; slightly soluble in water

DIHYDROXYACETOPHENONE

440 Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Meat products

Usual 0.02 0.02

Max. 7.50 2.00

Food Category Seasonings, flavors Soups

Usual 620.00 0.02

Max. 620.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1% EtoH: sulfurous, grilled meaty, pungent, brothy, eggy, heavy and rich, toasted bread, tomato. Taste threshold values: Taste characteristics at 0.25 to 10 ppm: metallic, meaty savory chicken and beef, sulfurous, egg-yolk-like. Natural occurrence: Not reported found in nature.

DIHYDROXYACETOPHENONE Synonyms: 1-Dihydroxyphenyl ethanone; 1-(X,Y-Dihydroxyphenyl) ethanone; Dihydroxyphenyl methyl ketone; Dioxyacetophenone; 1-Phenylethanone, dihydroxy derivative CAS No.: CoE No.:

28631‑86‑9 11884

FL No.: 07.135 EINECS No.: n/a

FEMA No.: JECFA No.:

3662 729

NAS No.:

3662

Description: Dihydroxyacetophenone has a vegetable green and nutty odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.008 mg

IOFI: Artificial

Empirical Formula/MW: OH O OH

C8H8O3/152.15

Specifications: (JECFA, 2000) Appearance

Yellow needles or crystals

Melting point

Boiling point

Decomposes

Solubility

90°C (minimum) 3,4-Isomer–insoluble to slightly soluble in water; 2,5-isomer–slightly soluble in water; 3,5-isomer–soluble in water; moderately soluble in alcohol

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

Usual n/a

Max. 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values (ppb): Taste characteristics at 40 ppm: green, vegetative, fatty and nutty with mushroom and peanut nuances. Natural occurrence: Not reported found in nature.

DIISOPENTYL THIOMALATE

441

5,7-DIHYDROXY-2-(3-HYDROXY-4-METHOXY-PHENYL)-CHROMAN-4-ONE Synonyms: (+/-)-Hesperetin; (+/-)-5,7,3ʹ-Trihydroxy-4ʹ-methoxyflavanone; Eriodictyol 4ʹ-monomethyl ether; 3ʹ,5,7Trihydroxy-4ʹ-methoxyflavanone; Hesperitin; (S)-2,3-Dihydro-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)-4-benzo­ pyrone; 4H-1-Benzopyran-4-one, 2,3-dihydro-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)-, (S)- (9CI); Flavanone, 3ʹ,5,7-trihydroxy-4ʹ-methoxy- (VAN) (8CI) CAS No.: CoE No.:

520‑33‑2 n/a

FL No.: EINECS No.

16.097 208‑290‑2

FEMA No.: JECFA No.:

4313 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 87.310 mg

IOFI: n/a

Empirical Formula/MW: OH

C H3 O

HO

C16H14O6/302.28

O

OH

O

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Confections, frosting Fats, oils Fish products Frozen dairy Gelatins, puddings Granulated sugar Gravies

Usual 200.00 200.00 150.00 200.00 200.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

Max. 800.00 500.00 600.00 600.00 1000.00 500.00 500.00 500.00 500.00 500.00 800.00 500.00

Food Category Hard candy Imitation dairy Instant coffee/tea Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soups Sugar substitutes Sweet sauces

Usual 100.00 100.00 100.00 100.00 100.00 100.00 100.00 200.00 200.00 100.00 100.00 100.00

Max. 800.00 600.00 400.00 800.00 600.00 400.00 800.00 1000.00 80.000 600.00 1000.00 800.00

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

DIISOPENTYL THIOMALATE Synonyms: Butanedioic acid, mercapto-, bis(3-methylbutyl) ester; bis(3-Methylbutyl)mercaptosuccinate; Diisoamyl thiomalate; coffee thiomalate; Diisopropyl thiomalate; Mercaptobutane dioic acid bis(3-methyl butyl) ester; Butanedioic acid,2-mercapto-1,4-bis(3-methylbutyl)ester; Di(3-methylbutyl)but-2(cis)-enebis(thioate)

DIISOPROPYL DISULFIDE

442

CAS No.: CoE No.:

68084‑03‑7 11454

FL No.: 12.108 EINECS No.: 268‑416‑7

FEMA No.: JECFA No.:

4096 1672

NAS No.:

n/a

Description: Colorless to yellow liquid; fruity, onion odor. Consumption: Odor and/or flavor used in rye bread and yeast. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.274 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O O

C14H26O4S/290.42

H3C

C H3

O SH

O

C H3

Specifications: (JECFA, 2008) Assay (min)

94%

Solubility

Boiling point

140–150°C (1 mmHg)

Specific gravity

Refractive index

1.453–1.459 (20°C)

Other requirements

Practically insoluble or insoluble in water; soluble in ethanol 1.006–1.013 (25°C) Also contains 2–3% diisopentyl thiotartronate

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 0.20 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00

Max. 1.00 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00

Food Category Imitation dairy Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.40 1.00 0.40 0.20 0.20 1.00 0.20 1.00 1.00 0.60 0.20

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

Synthesis: n/a Aroma threshold values: High strength odor, coffee type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DIISOPROPYL DISULFIDE Synonyms: Disulfide, bis(1-methylethyl); Isopropyl disulfide; 2,5-Dimethyl-3,4-dithiohexane; bis(1-methylethyl)disulfide; 2-(Isopropyldisulfanyl)propane CAS No.: CoE No.:

4253‑89‑8 11455

Consumption: Annual: n/a

FL No.: 12.109 EINECS No.: 224‑225‑0

FEMA No.: JECFA No.:

3827 567

NAS No.:

n/a Individual: n/a

DIISOPROPYL TRISULFIDE

443

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.063497 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 S

C6H14S2/150.31

H3C

C H3

S C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

177.2°C

Specific gravity

1.441–1.451 (20°C) Very slightly soluble in water; soluble in alcohols and oils 0.843–0.847 (25°C)

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

Usual 0.06 0.01 0.10 0.10

Max. 1.00 0.04 1.00 1.00

Food Category Meat products Nonalcoholic beverages Seasonings, flavors

Usual 0.40 0.20 6.00

Max. 4.00 2.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in guava fruit, French fried potato, cooked beef, grape brandy (Weinbrand) and durian (Durio zibethinus).

DIISOPROPYL TRISULFIDE Synonyms: Bis(1-methylethyl)trisulfide; 2,6-Dimethyl-3,4,5-trithiaheptane; 2-(Isopropyltrithio)propane; Isopropyl trisulfide CAS No.: CoE No.:

5943‑34‑0 n/a

FL No.: n/a EINECS No.: 227‑703‑7

FEMA No.: JECFA No.:

3968 1300

NAS No.:

n/a

Description: Diisopropyl trisulfide has a sulfurous garlic-like aroma. Consumption: Annual: n/a

Individual:n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.07 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C6H14S3/182.38

CH3

CH3 H3C

S

S

S

CH3

DILL

444 Specifications: (JECFA, 2003) Acid value (max)

1.0 Clear, colorless to slightly yellowish liquid; sulfurous garlic-like aroma

Identification test

NMR, MS spectra

Refractive index

1.441–1.445 (20°C)

Assay (min)

95%

Solubility

Boiling point

107–108°C (10 mmHg)

Specific gravity

Appearance

Insoluble in water; 1% soluble in heptane; soluble in triacetin; soluble in ethanol 1.134–1.140 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Confectioneries, frostings Egg products Fats/oils Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 1.00 5.00 5.00 1.00 1.00 1.00 1.40 0.80 0.80 1.00

Max. 8.00 15.00 15.00 5.00 5.00 5.00 6.00 4.00 4.00 6.00

Food Category Hard candy Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soft candy Soups

Usual 1.40 0.50 1.40 1.20 0.80 0.50 1.40 1.40 1.40 0.50

Max. 6.00 3.00 6.00 5.00 4.00 4.00 6.00 6.00 6.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly found in onion and durian (Durio zibethinus)

DILL Botanical name: Anethum graveolens L. Botanical family: Umbelliferae; Apiaceae Foreign names: Aneth (Fr.), Gemeiner Dill (Ger.), Aneto (Sp.), Aneto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2382 n/a

NAS No.: EAFUS No.:

2382 977050‑60‑4

Description: This aromatic, slender, annual herb grows approximately 30 to 120 cm (1 to 4 ft) tall. Native to the Orient, dill grows wild almost everywhere in southern Europe, Asia and Africa. The plant is cultivated in Europe, Pakistan, the United States, India and Japan. It has erect, cylindrical stems; alternate, finely dissected leaves; yellow, umbellate flowers; and elliptical fruits (diachenes). It flowers in June to July and yields fruit in September. The herb and fruit (seeds) are the parts used. Dill has a strong, fresh, somewhat spicy odor and a warm, slightly burning taste. Consumption: Annual: 203333.33 lb

Individual: 0.1723 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1282, 582.10 FDA (other): HOC (2000) JECFA: n/a Trade association guidelines: FEMA PADI: 520.209 mg

IOFI: Natural Identical

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

Usual 3264.00 744.00 491.80 274.50

Max. 3302.00 5952.00 1081.00 274.50

Food Category Gravies Meat products Processed vegetables

Usual 800.00 293.60 313.00

Max. 4000.00 647.00 313.00

DILL INDIAN (Seed)

445

Aroma threshold values: Aroma characteristics at 1.0%: minty, sweet, green dill, herbal, cooling, leafy. Taste threshold values: Taste characteristics at 2.0 ppm: dill, minty, woody, vegetative, camphoreous, and herbal.

DILL OIL Other names: American dillweed oil; Anethi oil; Dill fruit oil; Dill herb oil; Dill oil; Dill oil Indian; Dill seed oil; Dill seed oil European; Dill seed oil, Indian; Dill weed oil; Oil of dill; Oils, dill; Plant extract, dill oil CAS No.: CoE No.:

8006‑75‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2383 n/a

NAS No.:

2383

Description: In North America, there are two forms of dill encountered: Dill weed oil (A. graveolens) and Dill seed oil (A. sowa Robx.) (usually of Indian origin). Dill seed oil is also separately described under Dill Indian (see). (1) Dill weed oil: In the United States, the essential oil is obtained by steam distillation of the fresh herb (stalks, leaves and seeds). American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste. (2) Dill seed oil: Dill seed oil is obtained by steam distillation of the fruits (seeds). The oil has a caraway-like odor and flavor because of the higher carvone content as compared to dill weed oil. Consumption: Annual: 210000.00 lb

Individual: 0.1779 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1282, 582.20 FDA (other): HOC (2000) JECFA: n/a Trade association guidelines: FEMA PADI: 23.986 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between +84° and +95° Usually not less than 28% and not more then 45%, by volume, of Assay ketones as carvone Heavy metals (as Pb) Passes test

Refractive index

Between 1.480 and 1.485 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.884 and 0.900

Physical–chemical characteristics: Dill weed oil: American dill weed oil is a pale-yellow to yellow liquid. Dill seed oil: The oil is a slightly yellow liquid. Essential oil composition: Dill seed oil: Limonene (5.9%), α-pinene (1.3%), γ-terpinene (0.1%), decanal (0.2%), terpinen-4-ol (0.1%), β-elemene (0.1%), cis-dihydrocarvone and caryophyllene (0.8%), trans-hydrocarone (16.6%), carvone (20.9%), dillapiole (52.5%).* Dill weed oil: The major constituents are carvone (35%), limonene (25%), α-phellandrene (29%), 3,7-dimethyl-4,5,6,7-tetrahydrocoumaran (2.9%). In addition, myristicin, dillapiole and unidentified waxes have been reported. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 105.70 46.32 400.00 0.13 251.50 56.46 10.77

Max. 122.80 55.59 400.00 0.24 685.00 56.46 12.85

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

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: green, fresh, minty, herbal, spicy, dill and terpy.

DILL INDIAN (Seed) Botanical name: Anethum sowa Roxb.; Peucedanum graveolens Beth. & Hook. *

Miyazawa and Kameoka. (1974). J. Jpn. Oil Chem. Soc. (Yukagaku) 23, 746.

Usual 47.16 168.00 0.86 44.15 4.69 500.00 17.66

Max. 61.90 168.00 3.32 62.20 7.53 750.00 20.75

DILL SEED OIL, INDIAN TYPE

446 Botanical family: Umbelliferae Foreign names: Aneth (Fr.), Dill (Ger.), Eneldo (Sp.), Aneto (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2384 n/a

NAS No.: EAFUS No.:

2384 977082‑99‑7

Description: This annual, blue-green, glabrous, aromatic herb has erect, cylindrical stems, branched taproots, alternate petiolate leaves, and yellow flowers in terminal, umbellate clusters. The plant is native to Asia (India, Japan). This variety of Anethum should not be confused with A. graveolens, or dill weed. The seeds (fruits) are the part used. Dill Indian has a caraway-like odor and flavor. Derivatives: Essential oils, oleoresins and natural extractives. Consumption: Annual: 261666.67 lb

Individual: 0.2217 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 184.1282 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 602.819 mg

IOFI: n/a

Physical–chemical characteristics: The essential oil, obtained by steam distillation of the crushed seed in approximately 1.2 to 3.5% yields, is a light-yellow to light-brown liquid. Essential oil composition: The main constituents include carvone (30%), limonene (34.4%), dihydrocarvone (0.1%), dillapiole (18.9%) and traces of eugenol, anisic aldehyde, anethole and thymol. In an essential oil distilled from the herb, alpha-phellandrene, eugenol, isoeugenol and thymol have been identified. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 3206.00 410.00

Max. 7637.00 410.00

Food Category Meat products

Usual 1987.00

Max. 2987.00

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

DILL SEED OIL, INDIAN TYPE Other names: Dill seed oil, Indian; Dill oil, Indian type Description: The volatile oil is obtained by steam distillation from the crushed mature fruit of Anthemum sowa (Indian type). It has a harsh caraway-like odor and flavor. This oil differs in its physical properties, odor and flavor from the European and American dill seed oil. Consumption: Annual: <1.00 lb

Individual: 0.0001464 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 184.1282, 582.20 (Essential oils, oleoresins (solvent free) and natural extract) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between +40° and +58° Not less than 20% and not more then Assay 30%, by volume, of ketones as carvone Heavy metals (as Pb) Passes test

Refractive index

Between 1.486 and 1.495 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.925 and 0.980

Physical–chemical characteristics: It is a yellow to light-brown liquid, soluble in most fixed oils and mineral oil, occasionally with slight opalescence. It is sparingly soluble in propylene glycol and practically insoluble in glycerin. Aroma threshold values: n/a Taste threshold values: n/a

m-DIMETHOXYBENZENE

447

DIMERCAPTOMETHANE Synonyms: Methanedithiol; Dithiomethane; Methane dithiol CAS No.: CoE No.:

6725‑64‑0 n/a

FL No.: 12.243 EINECS No.: n/a

FEMA No.: JECFA No.:

4097 1661

NAS No.:

n/a

Description: Colorless liquid; pungent odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.011 mg

IOFI: Artificial

Empirical Formula/MW: CH4S2/80.17

HS

SH

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 117–119°C 1.578–1.584 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.827–0.831 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Gravies

Usual 0.05 0.05

Max. 0.10 0.10

Food Category Meat products Sweet sauce

Usual 0.05 0.05

Max. 0.10 0.10

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

m-DIMETHOXYBENZENE Synonyms: 1,3-Dimethoxybenzene; Dimethylresorcinol; Resorcinol dimethyl ether; Benzene; Benzene, 1,3-dimethoxy-; m-Dimethoxybenzene; 1,3-Dimethoxy-benzene; 3-Methoxyanisole CAS No.: CoE No.:

151‑10‑0 189

FL No.: 04.016 EINECS No.: 205‑783‑4

FEMA No.: JECFA No.:

2385 1249

NAS No.:

2385

Description: m-Dimethoxybenzene has a very powerful sweet-earthy, intensely, nut-like aroma. Consumption: Annual: 50.00 lb

Individual: 0.00004237 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.065 mg Empirical Formula/MW: C8H10O2/136.16

IOFI: Nature Identical

p-DIMETHOXYBENZENE

448 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 215–217.5°C

Specific gravity

1.521–1.527 (20°C) Slightly soluble in water; soluble in ethanol 1.053–1.057 (25°C)

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

Usual 1.00 8.35 5.15 9.66

Max. 5.00 10.78 9.36 12.74

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 2.00 3.00 2.65 5.24

Max. 6.00 23.00 5.12 9.06

Synthesis: From resorcinol by methylation using dimethyl sulfate and alkali. Aroma threshold values: n/a Taste threshold values: Chemical, medicinal, spice, cooling root beer-like. Natural occurrence: Reported found in Gruyere de Comte, blue cheeses, filberts and cognac.

p-DIMETHOXYBENZENE Synonyms: Anisole, p-methoxy-; Benzene, p-dimethoxy-; Benzene, 1,4-dimethoxy-; 2-Benzimidazolinone, 1,3-bis(hydroxymethyl); p-Dimethoxybenzene; 1,4-Dimethoxybenzene; Dimethyl ether hydroquinone; Dimethylhydroquinone; Dimethylhydroquinone ether; Hydroquinone dimethyl ether; 1,3-bis(Hydroxymethyl)-2-benzimidazolinone; p-Methoxyanisole; Quinol dimethyl ether CAS No.: CoE No.:

150‑78‑7 2059

FL No.: 04.034 EINECS No.: 205‑771‑9

FEMA No.: JECFA No.:

2386 1250

NAS No.:

2386

Description: p-Dimethoxybenzene has a bitter taste. Consumption: Annual: 41.67 lb

Individual: 0.00003531 mg/kg/day

Regulatory Status: CoE: Approved. Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 10.768 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

C8H10O2/138.16

C H3 O

O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 White crystals 98%

Melting point Solubility

53–60°C 1:10 in 95% alcohol

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

Usual 54.61 21.94 1.00 0.10 38.47

Max. 66.53 21.94 15.00 0.10 48.77

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Synthesis: By methylation of hydroquinone using dimethyl sulfate and alkali.

Usual 40.19 0.33 11.53 45.77

Max. 53.68 0.33 14.12 48.25

N1-(2,4-DIMETHOXYBENZYL)-N2-(2-(PYRIDIN-2-YL)ETHYL)OXALAMIDE

449

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in hyacinth (Hyacinthus orientalis L.) essential oil, Rhodophyllus icterius, papaya, peppermint oil, green tea, cherimoya and cooked shrimp.

1,2-DIMETHOXYBENZENE Synonyms: Benzene, 1,2-dimethoxy-; Catechol dimethyl ether; Veratrol; Veratrol-E CAS No.: CoE No.:

91‑16‑7 10320

FL No.: 04.062 EINECS No.: 202‑045‑3

FEMA No.: JECFA No.:

3799 1248

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.09671 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

O

C H3

C8H10O2/138.17

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 98% 206–207°C

Refractive index Solubility Specific gravity

1.533–1.536 (20°C) Insoluble in water; soluble in ethanol 1.082–1.086 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Alcoholic beverages Baked goods Chewing gum Gelatins, puddings

Usual 0.20 0.30 15.00 0.30

Max. 2.00 3.00 30.00 3.00

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.10 0.10 0.50

Max. 5.00 1.00 1.00 5.00

Synthesis: Prepared by methylation of pyrocatechol. Aroma threshold values: n/a Taste threshold values: Intolerable at 40 ppm. Natural occurrence: Reported present in asparagus (raw and cooked), bonito (dried), broccoli (cooked), cauliflower (cooked), cognac, endive, grape, Gruyere de Comte cheese, guava, leek (raw and heated), olive, peas, rhubarb, rice bran and vanilla extract.

N1-(2,4-DIMETHOXYBENZYL)-N2-(2-(PYRIDIN-2-YL)ETHYL)OXALAMIDE Synonyms: Ethanediamide, N-[(2,4-dimethoxyphenyl)methyl]-; Nʹ-[2-(2-pyridinyl)ethyl]-; N-[(2,4-dimethoxyphenyl)methylNʹ-[2-(pyridinyl)ethyl]ethanediamide CAS No.: CoE No.:

745047‑53‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4233 1768

NAS No.:

n/a

Description: Off-white powder; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

1,1-DIMETHOXYETHANE

450

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.474 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

O NH NH

C18H21N3O4/343.38 O

N

O C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

123–124°C

Insoluble in water; sparingly soluble in ethanol; soluble in nonpolar organic solvents

Solubility

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Gravies

Usual 1.00 1.00 2.00 2.00 1.00 2.00

Max. 2.00 3.00 4.00 4.00 3.00 4.00

Food Category Meat products Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 1.00 1.00 1.00 5.00 5.00 2.00

Max. 3.00 3.00 3.00 10.00 10.00 4.00

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

1,1-DIMETHOXYETHANE Synonyms: Dimethylacetal; Acetaldehyde dimethylacetal; Ethylidene dimethyl ether; Acetaldehyde, dimethyl acetal; Acetaldehyde methyl acetal; 1,1-Dimethoxyethane; Dimethylacetal; Dimethyl acetal; Dimethyl aldehyde; Ethane, 1,1-dimethoxy CAS No.: CoE No.:

534‑15‑6 510

FL No.: 06.015 EINECS No.: 208‑589‑8

FEMA No.: JECFA No.:

2436 940

NAS No.:

3426

Description: 1,1-Dimethoxybenzene has a sharp, sweet, alcohol, ether, green, new-mown-hay odor. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.640 mg

IOFI: Nature Identical

2,6-DIMETHOXYPHENOL

451

Empirical Formula/MW: C4H10O2/90.12 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Mobile, colorless liquid

Solubility

Assay (min) Boiling point

96% 64°C

Specific gravity

1.365–1.367 (20°C) Miscible with water, alcohol, organic solvents and oils 0.850–0.860 (25°C)

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

Usual 3.00 2.00 2.00 1.00 2.00

Max. 10.00 3.00 3.00 10.00 3.00

Food Category Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy

Usual 1.00 1.00 1.00 2.00

Max. 60.00 10.00 10.00 50.00

Synthesis: From acetaldehyde and methanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in raspberry, blackberry, strawberry, peas, fresh figs, hop oil, coffee, cognac, white wine and tea.

2,6-DIMETHOXYPHENOL Synonyms: Pyrogallol, 1,3-dimethyl ether; 2,6-Dimethoxyphenol; 1,3-Dimethyl pyrogallate; Phenol, 2,6-dimethoxy-; Pyrogallol dimethylether; Pyrogallol 1,3-dimethyl ether CAS No.: CoE No.:

91‑10‑1 2233

FL No.: 04.036 EINECS No.: 202‑041‑1

FEMA No.: JECFA No.:

3137 721

NAS No.:

3137

Description: 2,6-Dimethoxyphenol has a woody, medicinal, rather dry odor. Consumption: Annual: 91.67 lb

Individual: 0.00007768 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.871 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10O2/154.16

Specifications: (JECFA, 2008) Appearance

White or colorless crystals

Melting point (min)

Assay (min)

98%

Solubility

Boiling point

261–262°C

56°C Slightly soluble in water; soluble in oils; moderately soluble in ethanol

N-[2-(3,4-DIMETHOXYPHENYL)ETHYL]-3,4-DIMETHOXYCINNAMIC ACID AMIDE

452

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

Usual 1.50 2.00 2.00 4.47

Max. 5.00 5.00 5.00 17.76

Food Category Nonalcoholic beverages Soft candy Soups

Usual 2.00 2.00 0.10

Max. 5.00 5.00 0.30

Synthesis: By reacting pyrogallol with methyl iodide in alkaline aqueous medium; by demethylation of pyrogallol trimethyl ether in aqueous alkali or in alcohol. Aroma threshold values: Detection: 400 ppb to 1.85 ppm Taste threshold values: Taste characteristics at 60 ppm: sweet, medicinal, creamy, meaty, vanilla, spice. Natural occurrence: Reported found in beechwood tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira (Allium grayi Regal) and caucus (Allium victoralis L.).

N-[2-(3,4-DIMETHOXYPHENYL)ETHYL]-3,4-DIMETHOXYCINNAMIC ACID AMIDE Synonyms:3-(3,4-Dimethoxyphenyl)-N-[2-(3,4-dimethoxyphenyl)ethyl]-2-propenamide;2-Propenamide,3-(3,4-dimeth­oxyphenyl)N-[2-(3,4-dimethoxyphenyl)ethyl]-Rubenamin; 3-(3,4-Dimethoxy-phenyl)-N-[2-(3,4-dimethoxyphenyl)ethyl]-acrylamide CAS No.: CoE No.:

69444‑90‑2 n/a

FL No.: EINECS No.

16.090 n/a

FEMA No.: JECFA No.:

4310 1777

NAS No.:

n/a

Description: Solid; savory, meat-like aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.629 mg

IOFI: n/a

Empirical Formula/MW: O NH

C H3 O

C21H25NO5/371.43 O O

H3C

C H3

O C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

128°C

Solubility

Insoluble in water and ethanol; soluble in nonpolar solvents

1,1-DIMETHOXY-trans-2-HEXENE

453

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Confections, frosting Fruit ices Hard candy

Usual 5.00 10.00 50.00 10.00 5.00 10.00

Max. 25.00 50.00 100.00 20.00 10.00 30.00

Food Category Instant coffee/tea Milk products Nonalcoholic beverages Seasonings flavors Snack foods Soft candy

Usual 5.00 3.00 3.00 5.00 5.00 5.00

Max. 10.00 10.00 20.00 20.00 20.00 20.00

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

1,1-DIMETHOXY-trans-2-HEXENE Synonyms: 1,1-Dimethoxy-E-2-hexene; 1,1-Dimethoxyhex-(2E)-ene; (E)-1,1-Dimethoxyhex-2-ene; 1,1-Dimethoxyhex2(trans)-ene; 2-Hexenal, dimethyl acetal, (E)-; 2-Hexene, 1,1-dimethoxy-, (E)-; (E)-2-Hexenal dimethyl acetal; trans-2-Hexenal dimethyl acetal; 2-Hexene, 1,1-dimethoxy-,(2E)-; trans-2-Hexen-1-al dimethyl acetal. CAS No.: CoE No.:

18318‑83‑7 n/a

FL No.: 06.072 EINECS No.: 242‑204‑4

FEMA No.: JECFA No.:

4098 1728

NAS No.:

n/a

Description: Colorless liquid; green fruity aroma. Consumption: Odor and/or flavor used in apple and fruit. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

H3C

C8H16O2/144.21

O H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 70°C (15 mmHg) 158°C 1.420–1.424 (20°C)

Solubility

Practically insoluble to insoluble in water; soluble in ethanol

Specific gravity

0.867–0.871 (25°C)

3,4-DIMETHOXY-1-VINYLBENZENE

454 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type; recommend smelling in a 10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

3,4-DIMETHOXY-1-VINYLBENZENE Synonyms: Benzene, 4-ethenyl-1,2-dimethoxy-; 3,4-Dimethoxy-1-vinylbenzene; 4-Ethenyl-1,2-dimethoxybenzene; 4-Vinylveratrole CAS No.: CoE No.:

6380‑23‑0 11228

FL No.: 04.040 EINECS No.: 228‑962‑9

FEMA No.: JECFA No.:

3138 1251

NAS No.:

Consumption: Annual: <1.00 lb

3138

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.293 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O2/164.20

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow oily liquid

Solubility

Assay (min) Boiling point

99% 203–205°C (20 mmHg)

Specific gravity

1.520–1.526 (20°C) Slightly soluble in water; soluble in ethanol 1.006–1.012 (25°C)

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

Usual 1.00 1.00 1.00

Max. 2.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 2.00 2.00

1,4-DIMETHYL-4-ACETYL-1-CYCLOHEXENE

455

Taste threshold values: n/a Natural occurrence: Reported found in coffee, rum and buckwheat.

2,4-DIMETHYLACETOPHENONE Synonyms: Methyl 2,4-dimethylphenyl ketone; Acetophenone, 2ʹ,4ʹ-dimethyl-; 2,4-Dimethylacetophenone; 2ʹ,4ʹ-Dimethylacetophenone; 1-(2,4-Dimethylphenyl)ethanone; Ethanone, 1-(2,4-dimethylphenyl)CAS No.: CoE No.:

89‑74‑7 157

FL No.: 07.023 EINECS No.: 201‑935‑9

FEMA No.: JECFA No.:

2387 809

NAS No.:

2387

Description: 2,4-Dimethylacetophenone has a sweet, floral, woody, minty odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.158 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H12O/148.20

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

228°C

Specific gravity

1.532–1.536 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.993–0.999 (25°C)

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

Usual 0.05 16.24 5.75

Max. 2.00 19.10 7.44

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 20.92 2.84 10.18

Max. 25.33 3.83 12.57

Synthesis: By condensation of acetylchloride and m-xylene in the presence of aluminum chloride or in the presence of ferric chloride. Aroma threshold values: Aroma characteristics at 1.0%; sweet chemical, slightly fruity cherry and powdery coumarin like, anisic, slightly camphoraceous with a slightly camphoraceous with a hint of coconut. Taste threshold values: Taste characteristics at 5 ppm: naphthyl phenolic, coumarin, coconut, oily and chemical. Natural occurrence: Reported found in cinnamon bark, wine, tea, watercress and dried bonito.

1,4-DIMETHYL-4-ACETYL-1-CYCLOHEXENE Synonyms: 1,4-Dimethylcyclohex-3-enyl methyl ketone; Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl); 1,4-Dimethyl-4-acetyl-1cyclohexene; 1-(1,4-Dimethyl-3-cyclohexen-1-yl) ethanone; 1-(1,4-Dimethylcyclohex-3-en-1-yl)ethan-1-one; 1,4-Di­methyl-delta-3tetrahydro-acetophenone; Ethanone, 1-(1,4-dimethyl-3-cyclohexen-1-yl)CAS No.: CoE No.:

43219‑68‑7 11062

FL No.: 07.116 EINECS No.: 256‑150‑4

FEMA No.: JECFA No.:

3449 402

NAS No.:

3449

Description: 1,4-Dimethyl-4-acetyl-1-cyclohexene has an acid, fruity odor reminiscent of nerolin with a similar taste.

2,4-DIMETHYL-5-ACETYLTHIAZOLE

456 Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.396 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H16O/152.24

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 98% 208–211°C

Refractive index Specific gravity

1.468–1.473 (20°C) 0.930–0.936 (25°C)

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

Usual 2.00 1.00 1.00

Max. 3.00 5.00 2.00

Food Category Gelatins, puddings Milk products Nonalcoholic beverages

Usual 2.00 1.00 0.15

Max. 5.00 2.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in origanum and juniper berry.

2,4-DIMETHYL-5-ACETYLTHIAZOLE Synonyms: 2,4-Dimethyl-5-acetylthiazole; 1-(2,4-Dimethylthiazol-5-yl)ethan-1-one CAS No.: CoE No.:

38205‑60‑6 2336

FL No.: 15.011 EINECS No.: 253‑826‑0

FEMA No.: JECFA No.:

3267 1055

NAS No.:

3267

Description: 2,4-Dimethyl-5-acetylthiazole is a heterocyclic thiazole that has an odor of roasted nut or sulfur, as in boiled meat. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.334 mg Empirical Formula/MW:

C7H9NOS/155.22

IOFI: Artificial

2,4-DIMETHYLANISOLE

457

Specifications: (JECFA, 2008) Appearance

Clear, colorless to pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

228–230°C

Specific gravity

1.536–1.547 (20°C) Insoluble in water; soluble in fats, oils, most organic solvents; miscible in ethanol at room temperature 1.147–1.152 (25°C)

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

Usual 6.00 10.00 10.00 10.00

Max. 6.00 10.00 10.00 10.00

Food Category Hard candy Meat products Soft candy Soups

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: nutty, roasted, meaty and savory with woody and coffee nuances. Natural occurrence: Not reported found in nature.

2,4-DIMETHYLANISOLE Synonyms: 1-Methoxy-2,4-dimethylbenzene; 4-Methoxy-m-xylene; 1,3-Dimethyl-4-methoxy-benzene CAS No.: CoE No.:

6738‑23‑4 n/a

FL No.: 04.063 EINECS No.: 229‑794‑9

FEMA No.: JECFA No.:

3828 1245

NAS No.:

n/a

Description: 2,4-Dimethylanisole has a spicy, herbaceous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.02146 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C H3

O

C9H12O/136.19 C H3

Specifications: (JECFA, 2008) Acid value (max)

0.1

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

96.5% 193°C

Specific gravity

1.512–1.516 (20°C) Slightly soluble in water; miscible in oils; soluble in ethanol 0.963–0.967 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Frozen dairy Milk products Synthesis: n/a

Usual 0.10 0.10 0.10

Max. 0.20 0.10 0.10

Food Category Nut products Snack foods Soft candy

Usual 0.10 0.10 0.10

Max. 0.30 0.30 0.30

2,4-DIMETHYLBENZALDEHYDE

458 Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Camembert cheese.

2,4-DIMETHYLBENZALDEHYDE Synonyms: 2,4-Xylylaldehyde; 1-Formyl-2-4-dimethylbenzene CAS No.: CoE No.:

15764‑16‑6 n/a

FL No.: 05.110 EINECS No.: 239‑856‑7

FEMA No.: JECFA No.:

3427 869

NAS No.:

3427

Description: 2,4-Dimethylbenzaldehyde has a mild, sweet, bitter-almond 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.169 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H10O/134.18

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% 215°C

Specific gravity

1.548–1.552 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.992–1.017 (25°C)

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

Usual 0.50 1.00 1.00

Max. 1.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 1.00 2.00

Max. 1.00 2.00 3.00

Synthesis: By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla. Natural occurrence: Reported found in cognac, brandy, black tea, grape, juniper berry and clam.

2,3-DIMETHYLBENZOFURAN Synonyms: Benzofuran, 2,3-dimethyl-; 2,3-Dimethyl-benzofuran CAS No.: CoE No.:

3782‑00‑1 13074

FL No.: 13.074 EINECS No.: 223‑245‑7

FEMA No.: JECFA No.:

3535 1495

NAS No.:

3535

Description: 2,3-Dimethylbenzofuran has a nutty, spicy aroma. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

p-α-DIMETHYLBENZYL ALCOHOL

459

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.197 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

O

C10H10O/146.19 C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear to yellow liquid

Solubility

Assay (min) Boiling point

97% 96–98°C (15 mmHg)

Specific gravity

1.554–1.563 (20°C) Insoluble in water; soluble in fats and ethanol 1.031–1.037 (25°C)

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

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Seasonings, flavorings Soups

Usual 0.50 0.50

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%; chemical tar like, phenolic, smoky, tobacco, slightly pungent with a hint of black licorice drops, leather, cade oil and smoky bacon meaty. Taste threshold values: Taste characteristics at 2 ppm: chemical, burnt woody, coumarin-like, tobacco, whiskey and slightly fusel like, tarry with a lingering aftertaste. Natural occurrence: Reported found in coffee and roasted onion.

p-α-DIMETHYLBENZYL ALCOHOL Synonyms: Benzenemethanol, alpha, 4-dimethyl-; Benzyl alcohol, p, alpha-dimethyl-; alpha,4-Dimethylbenzenemethanol; p, alpha-Dimethylbenzyl alcohol; Ethanol, 1-(p-tolyl)-; 4-(alpha-Hydroxyethyl)toluene; 4-Methyl-alpha-phenethyl alcohol; 1-(p-Methylphenyl)ethanol; 1-(4-Methylphenyl)ethanol; 1-p-Tolylethanol; 1-(p-Tolyl)ethanol; 1-p-Tolyl-1-ethanol; 1-(4-Tolyl)ethanol CAS No.: CoE No.:

536‑50‑5 10197

FL No.: 02.080 EINECS No.: 208‑637‑8

FEMA No.: JECFA No.:

3139 805

NAS No.:

3139

Description: p-α-Dimethylbenzyl alcohol has an odor reminiscent of menthol. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.794 mg Empirical Formula/MW: C9H12O/136.19

IOFI: Nature Identical

DIMETHYLBENZYL CARBINYL CROTONATE

460 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

218–219°C

Specific gravity

1.520–1.524 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.980–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 4.00 6.50 Nonalcoholic beverages 1.00 2.00 Frozen dairy 3.00 5.67 Soft candy 4.00 7.00 Gelatins, puddings 2.00 3.50 Synthesis: From p-tolymagnesium bromide and acetaldehyde in ether; from 4-methylaceto-phenone with sodium metal in ethanol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in the essential oil of Curcuma longa L. and related species (Zingiberaceae); the product obtained from natural sources is probably levorotatory.

DIMETHYLBENZYL CARBINYL CROTONATE Synonyms: 1,1-Dimethyl-2-phenylethyl 2-butenoate; Benzyl dimethyl carbinol crotonate; Benzyl dimethyl carbinyl crotonate; Benzyl propyl crotonate; Dimethyl benzyl carbinol crotonate; Dimethyl benzyl carbinyl crotonate; alpha,alpha-Dimethyl phenethyl crotonate; alpha,alpha-Dimethyl phenyl ethyl crotonate CAS No.: 93762‑34‑6 CoE No.: n/a Description: n/a

FL No.: EINECS No.

n/a 297‑746‑4

FEMA No.: JECFA No.:

4403 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.261 mg

IOFI: n/a

Empirical Formula/MW: O

C H3

C H3

C14H18O2/218.29

O C H3

Specifications: (The Good Scents Co., 2009) Assay 96% Boiling point 311–312°C Reported uses (ppm): (FEMA, 2007) Food Category Frozen dairy Fruit ices Gelatins/puddings Synthesis: n/a

Usual 2.00 2.00 2.00

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

Refractive index Solubility Max. 3.00 3.00 3.00

1.510 ± 0.02 Insoluble in water; soluble in ethanol

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 1.00 10.00

Max. 20.00 2.00 20.00

α-DIMETHYLBENZYL ISOBUTYRATE α,

461

DIMETHYLBENZYL CARBINYL HEXANOATE CAS No.: CoE No.:

n/a n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4404 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.456 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices

Usual 0.50 1.00 30.00 1.00 1.00

Max. 1.00 10.00 100.00 10.00 10.00

Food Category Gelatins/puddings Hard candy Jams/jellies Nonalcoholic beverages Soft candy

Usual 1.00 30.00 1.00 0.50 30.00

Max. 10.00 100.00 10.00 1.00 100.00

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

α, α-DIMETHYLBENZYL ISOBUTYRATE Synonyms: Phenyldimethyl carbinyl isobutyrate; 2-Phenylpropan-2-yl isobutyrate; alpha, alpha-Dimethylbenzyl isobutyrate; 1-Methyl-1-phenylethyl isobutyrate; Propanoic acid, 2-methyl-, 1-methyl-1-phenylethyl ester CAS No.: CoE No.:

7774‑60‑9 11828

FL No.: 09.509 EINECS No.: 231‑876‑4

FEMA No.: JECFA No.:

2388 1657

NAS No.:

2388

Description: α,α-Dimenthylbenzyl isobutyrate has a fruity, aroma. Consumption: Annual: <1.00 lb

Individual: 0.0000311 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.199 mg

IOFI: Artificial

Empirical Formula/MW:

C13H18O2/206.28

Specifications: (JECFA, 2008) Appearance

White solid

Melting point

Assay (min)

95%

Solubility

71–72°C Insoluble in water; soluble in oils and ethanol

3,5-DIMETHYL-1,2-CYCLOPENTADIONE

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

Usual 5.00 12.25 17.00 12.75

Max. 10.00 22.00 21.50 17.50

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 5.50 15.25

Max. 0.01 10.00 24.00

Synthesis: By esterification of dimethylphenylcarbinol with isobutyric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3,5-DIMETHYL-1,2-CYCLOPENTADIONE Synonyms: 1,2-Cyclopentanedione, 3,5-dimethyl-; 3,5-Dimethylcyclopentane-1,2-dione; 3,5-Dimethyl-1,2-cyclopentadione; 3,5-Dimethyl-1,2-cyclopentanedione CAS No.: CoE No.:

13494‑07‑0 2235

FL No.: 07.076 EINECS No.: 236‑811‑3

FEMA No.: JECFA No.:

3269 421

NAS No.:

Consumption: Annual: 533.33 lb

3269

Individual: 0.0004519 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.004 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

C H3

C7H10O2/126.15 H3C

Specifications: (JECFA, 2000) Appearance Assay (min) Melting point

Light yellow to yellowish brown powder 98% 87–93°C

Specific gravity

0.5 g/mL (20°C)

Solubility

Insoluble in water

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

Usual 3.30 2.80 6.00 3.00

Max. 3.30 3.30 6.00 5.20

Food Category Reconstituted vegetables Seasonings, flavorings Soft candy Sweet sauce

Usual 4.00 5.00 4.10 0.78

Max. 4.00 5.00 7.80 21.00

Synthesis: By direct alkylation of the methyl ester of the commercially available 3-methylcyclo-pent-2-en-2-ol-1-one, followed by the cleavage of the ether function. Aroma threshold values: Detection: 1 ppm Taste threshold values: Taste characteristics at 10 ppm: brown, sweet, sugary, maple, caramellic. Natural occurrence: Reported found as a volatile constituent in coffee aroma and cooked pork.

(+/-)-transand cis-5-(2,2-DIMETHYLCYCLOPROPYL)-3-METHYL-2-PENTENAL

463

3,4-DIMETHYL-1,2-CYCLOPENTANEDIONE Synonyms: 1,2-Cyclopentanedione, 3,4-dimethyl-; 3,4-Dimethylcyclopentane-1,2-dione; 3,4-Dimethyl-1,2-cyclopentadione; 3,4-Dimethyl-1,2-cyclopentanedione CAS No.: CoE No.:

13494‑06‑9 2234

FL No.: 07.075 EINECS No.: 236‑810‑8

FEMA No.: JECFA No.:

3268 420

NAS No.:

Consumption: Annual: 46.67 lb

3268

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.427 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

O

C7H10O2/126.15 C H3

O

Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Pale-yellow to yellow powder 98% 66°C (1 mmHg)

Melting point Specific gravity

68–72°C 0.5 g/mL (20°C)

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

Usual 0.026 2.30 0.017 3.50 0.12

Max. 0.026 2.30 0.017 7.00 0.12

Food Category Nonalcoholic beverages Nut products Reconstituted vegetables Soft candy

Usual 0.0072 3.50 0.0003 0.016

Max. 0.0072 20.00 0.0003 2.50

Synthesis: By alkylation of 3,5-dicarbetoxy-4-methyl-cyclopentane-1,2-dione followed by hydrolysis and decarboxylation of the resulting 3,5-dicarbetoxy-3,4-dimethyl-cyclopentane-1,2-di-one. Aroma threshold values: Detection: 17 to 20 ppb Taste threshold values: Taste characteristics at 10 ppm: brown, sweet, sugary, maple and caramellic. Natural occurrence: Reported found as a constituent in coffee.

(+/-)-trans- and cis-5-(2,2-DIMETHYLCYCLOPROPYL)-3-METHYL-2-PENTENAL Synonyms: (+/-)E- and Z-5-(2,2-Dimethylcyclopropyl)-3-methyl-2-pentenal; 2-Pentenal, 5-(2,2-dimethylcyclopropyl)-3methyl-(E,Z)-; Acitral; (+/-)(E,Z)-5-(2,2-Dimethyl cyclopropyl)-3-methyl-2-pentenal CAS No.: CoE No.:

877‑60‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4105 1817

NAS No.:

n/a

Description: Colorless to slightly yellow liquid; fruity aroma. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

2,5-DIMETHYL-2,5-DIHYDROXY-1,4-DITHIANE

464 Trade association guidelines: FEMA PADI: 25.258 mg

IOFI: Artificial

Empirical Formula/MW: C H3 H3C

C11H18O/166.27 O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

90 (E-isomer 45–48% E and Z-isomer 43–45%) 234–237°C 1.459–1.463 (20°C)

Solubility

Insoluble in water; soluble in ethanol

Specific gravity

0.874–0.878 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 3.00 133.00 147.00 10.00 22.00 174.00

Max. 6.00 178.00 430.00 10.00 34.00 210.00

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 8.00 1.00 17.00 142.00

Max. 1.00 115.00 2.00 28.00 181.00

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

2,5-DIMETHYL-2,5-DIHYDROXY-1,4-DITHIANE Synonyms: 1,4-Dithiane-2,5-diol, 2,5-dimethyl-; 2,5-Dimethyl-1,4-dithiane-2,5-diol CAS No.: CoE No.:

55704‑78‑4 2322

FL No.: 15.006 EINECS No.: 259‑770‑3

Consumption: Annual: 3.33 lb

FEMA No.: JECFA No.:

3450 562

NAS No.:

3450

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 1.218 mg Empirical Formula/MW: C6H12O2S2/180.29

IOFI: Nature Identical

2,4-DIMETHYL-1,3-DIOXOLANE

465

Specifications: (JECFA, 1999) Appearance

White, crystalline solid

Melting point

Assay (min)

95%

Solubility

80–138°C Slightly soluble in water; soluble in alcohol

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

Usual 7.50 2.00

Max. 7.50 2.00

Food Category

Usual 1.00f

Soups

Max. 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.10%: eggy, hydrogen sulfide-like, lychee, catty, roasted meaty, vegetative, onion and garlic with chicken brothy nuances. Taste threshold values: Taste characteristics at 2 ppm: roasted meaty, lychee tropical flesh-like, brothy and yeasty, eggy, bready cocoa and tomato-like. Natural occurrence: Reported found in heated pork.

2,4-DIMETHYL-1,3-DIOXOLANE Synonyms: 1,3-Dioxolane, 2,4-dimethyl-; Acetaldehyde cyclic propylene glycol acetal; Propylene acetal CAS No.: CoE No.:

3390‑12‑3 n/a

FL No.: 06.077 EINECS No.: 222‑221‑3

FEMA No.: JECFA No.:

4099 1711

NAS No.:

n/a

Description: Colorless liquid; dairy aroma with fruity overtones. Consumption: Odor and/or flavor used in fruit and green. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 5.486 mg

IOFI: n/a

Empirical Formula/MW: H3C O

C5H10O2/102.13 O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

100–101°C

Specific gravity

1.390–1.401 (20°C) Slightly soluble in water; soluble in ethanol 0.921–0.928 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices Gelatins, puddings Hard candy Synthesis: n/a

Usual 10.00 20.00 30.00 5.00 1.00 5.00 5.00

Max. 50.00 50.00 50.00 20.00 10.00 10.00 20.00

Food Category Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Processed fruits Soft candy Sweet sauce

Usual 5.00 1.00 10.00 10.00 1.00 1.00 1.00

Max. 40.00 10.00 30.00 30.00 10.00 10.00 10.00

2,5-DIMETHYL-4-ETHOXY-3(2H)-FURANONE

466 Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2,5-DIMETHYL-4-ETHOXY-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 4-ethoxy-2,5-dimethyl-; 2,3-Dihydro-2,5-dimethyl-4-ethoxy-3-furanone; 2,5-Dimethyl2,3-dihydro-4-ethoxyfuran-3-one; 2,5-Dimethyl-4-ethoxy-2H-furan-3-one; 2,5-Dimethyl-4-ethoxyfuran-3(2H)-one; 4-Ethoxy-2,5-dimethylfuran-3(2H)-one CAS No.: CoE No.:

65330‑49‑6 n/a

FL No.: 13.117 EINECS No.: 265‑701‑8

FEMA No.: JECFA No.:

4104 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; caramellic fruity brandy. Consumption: Odor and/or flavor used in brandy, barley, butterscotch, caramel, etc. 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: 1.514 mg

IOFI: n/a

Empirical Formula/MW: H3C

O C H3

C8H12O3/156.18 H3C

O O

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

96% 231–232°C

Refractive index Solubility

1.462 ± 0.03 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

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

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

4-(1,1-DIMETHYL) ETHYL PHENOL

467

2,5-DIMETHYL-4-ETHYLOXAZOLE Synonyms: 4-Ethyl-2,5-dimethyloxazole CAS No.: CoE No.:

30408‑61‑8 n/a

FL No.: EINECS No.

13.118 250‑181‑7

FEMA No.: JECFA No.:

4395 1554

NAS No.:

n/a

Description: Yellowish liquid; burnt roasted aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C7H11ON/125.17

C H3

N C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 150°C 1.441–1.447 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.957–0.963 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Green ethereal hazelnut taste at 5.00 ppm. Natural occurrence: Reported found in coffee.

4-(1,1-DIMETHYL) ETHYL PHENOL Synonyms: Phenol, 4-(1,1-dimethylethyl)-; Phenol, p-tert-butyl; 4-tert-Butylphenol; Butylphen CAS No.: CoE No.:

98‑54‑4 n/a

Consumption: Annual: n/a

FL No.: 04.064 EINECS No.: 202‑679‑0

FEMA No.: JECFA No.:

3918 733

NAS No.:

n/a Individual: n/a

4,5-DIMETHYL-2-ETHYL-3-THIAZOLINE

468

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.071784 mg

IOFI: n/a

Empirical Formula/MW: OH

C10H14O/150.22 H3C

C H3 C H3

Specifications: JECFA (2008) Appearance

White needle-like crystals

Melting point

Assay (min)

98%

Solubility

Boiling point

236°C

98–101°C Insoluble in water; moderately soluble in ethanol; soluble in ether

Reported uses (ppm): (FEMA, 2000) Food Category Baked goods Gelatins, puddings Hard candy

Usual 0.10 0.01 0.10

Max. 1.00 0.10 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.50 0.10

Max. 0.50 2.00

Synthesis: Prepared by heating phenol with isobutanol in the presence of zinc chloride; also from phenol, tert- butyl chloride and excess alkali in alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in origanum (Coridothymus cap. (L.) Richb.).

4,5-DIMETHYL-2-ETHYL-3-THIAZOLINE Synonyms: 2-Ethyl-4,5-dimethyl-3-thiazoline; 4,5-Dimethyl-2-ethyl-3-thiazoline; 2-Ethyl-2,5-dihydro-4,5-dimethylthiazole; 3-Thiazoline, 4,5-dimethyl-2-ethylCAS No.: CoE No.:

76788‑46‑0 n/a

FL No.: 15.030 EINECS No.: 278‑551‑3

FEMA No.: JECFA No.:

3620 1058

NAS No.:

3620

Description: 4,5-Dimethyl-2-ethyl-3-thiazoline has a meaty, vegetable odor. Consumption: Annual: <1.00 lb

Individual: 0.0000144 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.448 mg

IOFI: n/a

2,5-DIMETHYLFURAN

469

Empirical Formula/MW: C8H13NS/155.26

Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

50°C (3 mmHg)

Specific gravity

1.490–1.495 (20°C) Insoluble in water; miscible in fats; miscible in ethanol at room temperature 1.001–1.010 (25°C)

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

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Food Category Poultry Snack foods Soups

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

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

2,5-DIMETHYLFURAN Synonyms: Furan,2,5-dimethylCAS No.: CoE No.:

625‑86‑5 2208

FL No.: 13.029 EINECS No.: 210‑914‑3

FEMA No.: JECFA No.:

4106 1488

NAS No.:

n/a

Description: Colorless liquid; spicy smoky aroma Consumption: Odor and/or flavor used in bacon, beef, chocolate cocoa, coffee, malt, and meat. 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: 1.471 mg

IOFI: n/a

Empirical Formula/MW: H3C

C6H8O/96.13

O

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point Melting point

93°C –62.8°C

Specific gravity

1.437–1.443 (20°C) Slightly soluble in water; soluble in ethanol 0.892–0.898 (25°C)

2,5-DIMETHYL-3(2H)-FURANONE

470 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, meaty type; recommend smelling in a 10.0% solution or less. Taste threshold values: Chemical meaty gravy taste at 30 ppm in water. Natural occurrence: Reported found in beef, chicken, cocoa, coffee, egg, malt, rice, and rum.

2,5-DIMETHYL-3(2H)-FURANONE Synonyms: 3(2H)-Furanone, 2,5-dimethyl-; 2,3-Dihydro-2,5-dimethyl-3-furanone; 2,5-Dimethyl-2,3-dihydrofuran-3-one; 2,5-Dimethyl-2H-furan-3-one; 2,5-Dimethylfuran-3(2H)-one; Mango furanone CAS No.: CoE No.:

14400‑67‑0 11066

FL No.: 13.119 EINECS No.: 238‑365‑5

FEMA No.: JECFA No.:

4101 n/a

NAS No.:

n/a

Description: Yellow clear liquid; fruity ester caramel. Consumption: Odor and/or flavor used in bread, caramel, coffee, mango and strawberry. Annual: n/a

Individual: n/a

Regulatory Status: CoE: 11066 FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.514 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

C6H8O2/112.13 H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min)

92%

Solubility

Boiling point

260–261°C

Specific gravity

Refractive index

1.47–1.49 (20°C)

Slightly soluble to insoluble in water; soluble in ethanol 1.041–1.070 (20°C)

2,5-DIMETHYL-3-FURANTHIOL

471

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies

Usual 5.00 2.00 3.00 4.00 4.00 2.00 1.00 3.00 3.00 3.00 2.00

Max. 25.00 10.00 15.00 20.00 20.00 10.00 5.00 15.00 15.00 15.00 10.00

Food Category Hard candy Jams, jellies Meat products Milk products Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups

Usual 4.00 2.00 1.00 3.00 1.00 2.00 2.00 5.00 4.00 2.00

Max. 20.00 10.00 5.00 15.00 5.00 10.00 10.00 25.00 20.00 10.00

Synthesis: n/a Aroma threshold values: High strength odor, caramellic type; recommend smelling in a 1% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in bread, coffee and mango.

2,5-DIMETHYL-3-FURANTHIOL Synonyms: 2,5-Dimethylfuran-3-thiol; 2,5-Dimethyl-3-furanthiol; 3-Furanthiol, 2,5-dimethyl CAS No.: CoE No.:

55764‑23‑3 11457

FL No.: 13.071 EINECS No.: 259‑800‑5

FEMA No.: JECFA No.:

3451 1063

NAS No.:

3451

Description: 2,5-Dimethyl-3-furanthiol has a meaty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.066 mg

IOFI: Artificial

Empirical Formula/MW: C6H8OS/128.19 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Clear, yellow-orange liquid 98% 70°C (30 mmHg)

Refractive index Solubility Specific gravity

1.500–1.520 (20°C) Insoluble in water 1.138–1.144 (25°C)

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

Usual 0.25 0.25 0.25

Max. 0.25 0.25 0.25

Food Category Meat products Soups

Usual 0.25 0.25

Max. 0.25 0.25

2,5-DIMETHYL-3-FURANTHIOL ACETATE

472

Aroma threshold values: Aroma characteristics at 0.10%: sulfurous, meaty, green onion, brown and roasted, brothy, rubbery, HVPlike, fatty and slightly tomato-like. Taste threshold values: Taste characteristics at 2 ppm: meaty, metallic, beefy, savory drippings, sulfurous, rubbery and roasted, chicken skin, tomato, tropical sulfurous, meaty brothy. Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-FURANTHIOL ACETATE Synonyms: Ethanethioic acid, S-(2,5-dimethyl-3-furanyl) ester; S-(2,5-dimethyl-3-furyl) ethanethioate; S-(2,5-dimethylfuran3-yl) ethanethioate; S-(2,5-dimethylfur-3-yl) thioacetate; Thioacetic acid S-(2,5-dimethylfuran-3-yl) ester; 2,5-Dimethyl-3thioacetoxyfuran; 3-Thioacetyl-2,5-dimethylfuran; 3-Acetylthio-2,5-dimethylfuran; 3-(Acetylthio)-2,5-dimethylfuran CAS No.: CoE No.:

55764‑22‑2 n/a

FL No.: 13.116 EINECS No.: 259‑799‑1

FEMA No.: JECFA No.:

4034 1523

NAS No.:

n/a

Description: 2,5-Dimethyl-3-furanthiol acetate has a fruity floral aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 0.002 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: H3C O

C8H10O2S

H3C

CH3 S

O

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 230°C

Specific gravity

1.527–1.533 (20°C) Practically insoluble in water and hexane; soluble in ether and ethanol 1.137–1.143 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Condiments, relishes Gravies Meat products

Usual 0.01 0.02 0.02

Max. 0.03 0.04 0.05

Food Category Poultry Snack foods Soups

Usual 0.02 0.01 0.005

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

bis-(2,5-DIMETHYL-3-FURYL) DISULFIDE Synonyms: 3,3(1)-Dithiobis(2,5-dimethylfuran); Furan, 3,3ʹ-dithiobis(2,5-dimethyl)CAS No.: CoE No.:

28588‑73‑0 722

FL No.: 13.015 EINECS No.: 249‑093‑1

FEMA No.: JECFA No.:

3476 1067

NAS No.:

3476

Max. 0.05 0.02 0.01

2,6-DIMETHYL-4-HEPTANOL

473

Description: bis(2,5-Dimethyl-3-furyl) disulfide has a meaty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Approved. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.026 mg

IOFI: Artificial

Empirical Formula/MW: C12H14O2S2/254.38 Specifications: (JECFA, 2008) Appearance

Amber liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point 110–111°C (1 mmHg) Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Gravies Synthesis: n/a

Usual 0.10 0.10

Specific gravity Max. 0.10 0.10

1.548–1.568 (20°C) Insoluble in water; slightly soluble in fat; miscible in ethanol at room temperature 1.140–1.152 (25°C)

Food Category Meat products Soups

Usual 0.10 0.10

Max. 0.10 0.10

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

2,6-DIMETHYL-4-HEPTANOL Synonyms: Diisobutylcarbinol; Diisobutyl carbinol; 2,6-Dimethyl heptanol-4; 2,6-Dimethyl-4-heptanol; 2,6-Dimethylheptan4-ol; 4-Heptanol, 2,6-dimethyl-; 4-Hydroxy-2,6-dimethyl heptane; Nonyl alcohol; sec-Nonyl alcohol CAS No.: 108‑82‑7 FL No.: 02.081 CoE No.: 11719 EINECS No.: 203‑619‑6 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3140 303

NAS No.:

3140

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.814 mg

IOFI: n/a

Empirical Formula/MW: C9H20O/144.26 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

178°C

Specific gravity

1.422–1.424 (20°C) Insoluble in water; soluble in alcohol and ether 0.809–0.815 (20°C)

2,6-DIMETHYL-4-HEPTANONE

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

Usual 3.50 4.43 4.43

Max. 5.00 17.57 17.57

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 4.57

Max. 2.00 17.86

Synthesis: By catalytic hydrogenation of diisobutyl ketone. Aroma threshold values: Detection: 1.3 ppm Taste threshold values: n/a Natural occurrence: Reported found in cognac, white wine and red wine.

2,6-DIMETHYL-4-HEPTANONE Synonyms: Diisobutyl ketone; alpha-Diisopropylacetone; s-Diisopropylacetone; sec-Diisopropyl acetone; sym-Diisopropylacetone; sym-Diisopropyl acetone; 2,6-Dimethyl-4-heptanone; 2,6-Dimethylheptan-4-one; 4-Heptanone, 2,6-dimethyl-; Isobutyl ketone; Isovalerone; Ketones CAS No.: CoE No.:

108‑83‑8 11137

FL No.: 07.112 EINECS No.: 203‑620‑1

FEMA No.: JECFA No.:

3537 302

NAS No.:

3537

Description: 2,6-Dimethyl-4-heptanone has been variously described as having a mild odor as well as a powerful, diffusive, fruity and sweet odor (Burdock, 1997). Consumption: Annual: <1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.210 mg

IOFI: n/a

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

90%

Solubility

Boiling point

169°C

Specific gravity

1.410–1.416 (20°C) Insoluble in water; soluble in alcohol and oils 0.808 (25°C)

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

Usual 0.30 1.00 0.50

Max. 1.05 5.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.43 1.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in baked potato and wheaten bread.

2,6-DIMETHYL-5-HEPTENAL Synonyms: Melonal®; 2,6-Dimethylhept-5-enal; 2,6-Dimethylhept-5-en-1-al; 5-Heptenal, 2,6-dimethyl-

Max. 0.80 5.00

2,6-DIMETHYL 5-HEPTENAL PROPYLENEGLYCOL ACETAL

CAS No.: CoE No.:

106‑72‑9 2006

FL No.: 05.074 EINECS No.: 203‑427‑2

FEMA No.: JECFA No.:

475

2389 349

NAS No.:

2389

Description: 2,6-Dimethyl-5-heptenal has a characteristic odor of melon and a corresponding taste. Consumption: Annual: 4850.00 lb

Individual: 0.004110 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 3.125 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H16O/140.22 Specifications: (JECFA, 2008) Acid value

Not more than 5.0

Refractive index

Appearance

Pale-yellow liquid

Solubility

Assay (min) Boiling point

85% 116–124°C (100 mmHg)

Specific gravity

1.442–1.448 (20°C) 1 mL is soluble in 1 mL 95% alcohol; soluble in ethanol; insoluble in glycerol and water 0.845–0.854 (25°C)

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

Usual 15.02 237.70 15.96 9.82

Max. 17.54 237.70 19.44 12.25

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.05 3.53 6.37

Max. 6.05 5.77 8.45

Synthesis: n/a Aroma threshold values: Detection: 16 ppb Taste threshold values: Taste characteristics at 50 ppm: green, melon, watermelon-rind, cucumber, with a waxy, chemical and floral nuance. Natural occurrence: Reported found in lemon and lime peel oil, sudachi (Citrus sudachi H. ex. Shirai) and ginger.

2,6-DIMETHYL 5-HEPTENAL PROPYLENEGLYCOL ACETAL Synonyms: 2-(1,5-Dimethyl-4-hexenyl)-4-methyl-1,3-dioxolane; 1,3-Dioxolane, 2-(1,5-dimethyl-4-hexenyl)-4-methyl-; Melon heptenal propylene glycol acetal; 2,6-Dimethyl 5-hepten-1-al propylene glycol acetal CAS No.: CoE No.:

74094‑63‑6 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4382 1740

NAS No.:

n/a

Description: Clear, colorless liquid; strong, green, citrusy aroma. Consumption: Odor and/or flavor used in citrus, green, and herbal. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.696 mg

IOFI: n/a

2,6-DIMETHYL-6-HEPTEN-1-OL

476 Empirical Formula/MW: H3C

C12H22O2/198.30

O

H3C

C H3

O H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

97%

Solubility

Boiling point

243–244°C

Specific gravity

1.447–1.453 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.910–0.916 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats/oils Fruit ices

Usual 0.20 40.00 0.50 6.00

Max. 1.00 200.00 2.00 30.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 20.00 5.00 20.00

Max. 100.00 25.00 100.00

Synthesis: n/a Aroma threshold values: High strength odor, green type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYL-6-HEPTEN-1-OL Synonyms: 6-Hepten-1-ol 2,6-dimethyl-, (± )-; α-Melonol CAS No.: CoE No.:

36806‑46‑9 n/a

FL No.: 02.110 EINECS No.: 253‑223‑2

FEMA No.: JECFA No.:

3663 348

NAS No.:

3663

Description: 2,6-Dimethyl-6-hepten-1-ol has a pleasant melony odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 0.019 mg

IOFI: Artificial

Empirical Formula/MW: C9H18O/142.24 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

90% 62°C (1 mmHg) 1.451 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in fixed oils 0.841–0.846 (25°C)

4,5-DIMETHYL-3-HYDROXY-2,5-DIHYDROFURAN-2-ONE

477

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 0.50 0.20 0.10 0.10 0.20

Max. 2.00 0.50 0.20 0.20 0.50

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.10 0.20 0.10 0.20

Max. 0.50 0.40 0.20 0.50

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

4,5-DIMETHYL-3-HYDROXY-2,5-DIHYDROFURAN-2-ONE Synonyms: 2,3-Dimethyl-4-hydroxy-2,5-dihydrofuran-5-one; 2-Hydroxy-3-methyl-2-penten-4-olide; 4,5-Dimethyl-3-hydroxy2,5-dihydrofuran-2-one; 4,5-Dimethyl-3-hydroxy-2(5H)-furanone; 3-Hydroxy-4,5-dimethylfuran-2(5H)-one CAS No.: CoE No.:

28664‑35‑9 11834

FL No.: 10.030 EINECS No.: 249‑136‑4

FEMA No.: JECFA No.:

3634 243

NAS No.:

Consumption: Annual: 1.67 lb

3634

Individual: 0.00000141mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.700 mg

IOFI: Natural

Empirical Formula/MW: C6H8O3/128.13

Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, yellow liquid 97.5%

Boiling point Solubility

81°C (6 mmHg) Soluble in water

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Condiments, relishes Fats, oils Fish products Gravies

Usual 10.00 2.50 0.10 2.00 2.00

Max. 20.00 10.00 2.00 10.00 10.00

Food Category Meat products Poultry Seasonings, flavors Soups Sweet sauce

Usual 2.00 2.00 0.10 2.00 2.50

Max. 10.00 10.00 20.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%; sweet, strong brown, cyclotene and maple like, caramel, toffee, maltol-like and burnt, brown sugar fenugreek-like, cooked and syrupy. Taste threshold values: Taste characteristics at 5–25 ppm; sweet, caramel, maple, walnut, brown sugar, nutty, cotton candy, fenugreek and celery-like, rum, roasted meaty with a honey nuance. Natural occurrence: Reported found in roasted Virginia tobacco, beef broth, beer, sherry, botryized wine, coffee, tea, fenugreek, sake and rice wine.

3,5- and 3,6-DIMETHYL-2-ISOBUTYLPYRAZINE

478

3,5- and 3,6-DIMETHYL-2-ISOBUTYLPYRAZINE Synonyms: Pyrazine,3,5-dimethyl-3-(2-methylpropyl)- and Pyrazine,3,6-dimethyl-3-(2-methypropyl)-; 3,5-Dimethyl-3-(2methylpropyl)-1,4-diazine and 3,6-Dimethyl-3-(2-methylpropyl)-1,4-diazine CAS No.: CoE No.:

70303‑42‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4100 n/a

NAS No.: EAFUS No.:

n/a 38888‑81‑2

Description: Colorless, clear liquid; cocoa, hazelnut, musty, earthy aroma. Consumption: Odor and/or flavor used in balsam, chocolate cocoa, fern fougere, floral, moss, nut and oriental. 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: 0.387 mg

IOFI: Artificial

Empirical Formula/MW: C10H16N2/164.25 Specifications: (The Good Scents Co., 2009) Assay (min) Refractive index

99% C10H16O2 1.489–1.494 (20°C)

Solubility Specific gravity

Soluble in alcohol; insoluble in water 0.924–0.934 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Milk products Processed vegetables

Usual 1.50 1.50 2.00 0.50

Max. 2.00 2.00 3.00 1.50

Food Category Seasonings, flavors Soups Sweet sauce

Usual 5.00 0.50 2.00

Max. 10.00 1.50 3.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in cocoa and potato.

4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE Synonyms: 2,5-Dihydro-4, 5-dimethyl-2-(2-methylpro-pyl)thiazole; 2-Isobutyl-4.5-dimethyl-3-thiazoline; Thiazole; 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)-; 2,5-Dihydro-2-isobutyl-4,5-dimethylthiazole; 4,5-Dimethyl-2-isobutyl3-thiazoline; 2-Isobutyl-4,5-dimethyl thiazoline; Thiazole, 2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)-; 3-Thiazoline, 4,5-dimethyl-2-isobutylCAS No.: CoE No.:

65894‑83‑9 n/a

FL No.: 15.032 EINECS No.: 265‑969‑6

FEMA No.: JECFA No.:

3621 1045

NAS No.:

3621

Description: 4,5-Dimethyl-2-isobutyl-3-thiazoline has a meat, spice, herbaceous odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.375 mg

IOFI: Nature Identical

(+/-)-N,N-DIMETHYL MENTHYL SUCCINAMIDE

479

Empirical Formula/MW: C9H17NS/171.30

Specifications: (JECFA, 2008) Appearance

Clear to amber liquid 97% (60:40 mix of cis and trans isomers) 71°C (4 mmHg)

Assay (min) Boiling point

Refractive index Solubility Specific gravity

1.483–1.489 (20°C) Insoluble in water; miscible in fats; miscible in ethanol at room temperature 0.933–0.937 (25°C)

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

Usual 2.00 2.00 2.00

Max. 2.00 2.00 2.00

Food Category Gravies Meat products Soups

Usual 0.50 0.50 0.50

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sulfur-like, nutty, brown, meaty, burnt corn. Natural occurrence: Reported found in yeast extract.

(+/-)-N,N-DIMETHYL MENTHYL SUCCINAMIDE Synonyms: Butanoic acid, 4-(dimethylamino-4-oxo-, (1R,2S,5R)-5methyl-2-(1-methylethyl)cyclohexyl ester; Butanoic acid, 4-(dimethylamino)-4-oxo-,[1R-(1α,2β,5α)]-5-methyl-2-(1-methylethyl)cyclohexyl ester; N,N-Dimethyl Nʹ-(3-menthyl) succinate CAS No.: CoE No.:

544714‑08‑1 n/a

FL No.: 16.092 EINECS No.: n/a

FEMA No.: JECFA No.:

4230 1602

NAS No.:

n/a

Description: Clear yellow to orange liquid; cool minty aroma. Consumption: Odor and/or flavor used in fruit and mint. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 20.152 mg

IOFI: Artificial

Empirical Formula/MW: C16H30O2N2/282.43 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

380°C

Specific gravity

1.522–1.530 (20°C) Slightly soluble in water; soluble in ethanol 0.965–0.975 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Confection, frosting Fruit ices Gelatins, puddings

Usual 100.00 4000.00 400.00 20.00 20.00

Max. 300.00 8000.00 1000.00 50.00 100.00

Food Category Hard candy Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 800.00 100.00 100.00 30.00 800.00

Max. 2000.00 300.00 500.00 200.00 2000.00

2,5-DIMETHYL-4-METHOXY-3(2H)-FURANONE

480 Synthesis: n/a Aroma threshold values: Minty-type odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-4-METHOXY-3(2H)-FURANONE Synonyms: 4-Methoxy-2,5-dimethyl-3(2H)-furanone; 2,5-Dimethyl-4-methoxy-3(2H)-furanone; 3(2H)-Furanone, 4-methoxy2,5-dimethyl-; 4-Methoxy-2,5-dimethyl-furan-3(2H)-one CAS No.: CoE No.:

4077‑47‑8 n/a

FL No.: 13.089 EINECS No.: 223‑797‑9

FEMA No.: JECFA No.:

3664 1451

NAS No.:

3664

Description: 2,5-Dimethyl-4-methoxy-3(2H)-furanone has a sweet, cooked caramellic, burnt sugar odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.412 mg

IOFI: n/a

Empirical Formula/MW: C7H10O3/142.15

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

97% 61–63°C (0.3 mmHg)

Specific gravity

1.475–1.481 (20°C) Soluble in fats and ethanol; insoluble in water 1.091–1.097 (25°C)

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

Usual 0.20 2.50 0.50 0.60 0.60

Max. 1.00 12.00 2.50 3.00 3.00

Food Category Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Soft candy

Usual 0.50 0.50 0.50 0.10 0.50

Max. 2.50 2.50 2.50 0.50 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1.0–5.0 ppm: musty, vegetative, savory meaty with a brown jamy fullness in the aftertaste. Natural occurrence: Reported found in grape, mango, pineapple, wild raspberry, wild strawberry, (Fragaria vesca), cultivated strawberry, strawberry wine, strawberry jam, blackberries, kiwifruit and Cape gooseberry.

2,6-DIMETHYL-10-METHYLENE-2,6,11-DODECATRIENAL Synonyms: 2,6-Dimethyl-10-methylene-2,6,11-dodecatrienal; 2,6,11-Dodecatrienal, 2,6-dimethyl-10-methyleneCAS No.: CoE No.:

60066‑88‑8 10381

FL No.: 05.178 EINECS No.: 262‑043‑3

2,6-Dimethyl-10-methylene-dodeca-2,6,11-trien-1-al;

FEMA No.: JECFA No.:

3141 1227

NAS No.:

3141

3,9-DIMETHYL-6-(1-METHYLETHYL)-1,4-DIOXASPIRO[4.5]DECAN-2-ONE

481

Consumption: Annual: <1.00 lb

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 3.963 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H22O/218.34

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to orange liquid

Solubility

Assay (min) Boiling point

99% (sum of isomers) 180°C (1 mmHg)

Specific gravity

1.504–1.513 (20°C) Insoluble in water; soluble in oils and ethanol 0.917–0.923 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 2.00 4.00 Baked goods 19.75 39.50 Frozen dairy 19.02 38.72 Synthesis: From myrcene by oxidation and other synthetic routes.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 19.32 1.89 19.10

Max. 38.64 3.84 38.89

Aroma threshold values: Detection: 0.05 to 82 ppb Taste threshold values: Taste characteristics at 40 ppm: orange, waxy, citrus with a peel nuance. Natural occurrence: Reported found in orange, grapefruit, mandarin and tangerine peel oils and orange juice.

3,9-DIMETHYL-6-(1-METHYLETHYL)-1,4-DIOXASPIRO[4.5]DECAN-2-ONE Synonyms: Freshone CAS No.: CoE No.:

831213‑72‑0 n/a

FL No.: 06.136 EINECS No.: n/a

FEMA No.: JECFA No.:

4285 1859

NAS No.:

n/a

Description: Colorless liquid; minty aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.889 mg

IOFI: n/a

Empirical Formula/MW: C13H22O3/226.3 Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

323–325°C 1.458–1.461 (20°C)

Specific gravity

Slightly soluble in water; soluble in fats and ethanol 1.018–1.021 (25°C)

2,6-DIMETHYL-3-[(2-METHYL-3-FURYL)THIO]-4-HEPTANONE

482 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 20.00 10.00 10.00 20.00 40.00 5.00 40.00 2.00 2.00 1.00 20.00 20.00 5.00 5.00 2.00 40.00 20.00

Max. 40.00 30.00 20.00 40.00 60.00 10.00 60.00 10.00 20.00 10.00 40.00 40.00 10.00 10.00 10.00 60.00 40.00

Food Category Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 20.00 20.00 5.00 20.00 20.00 20.00 10.00 10.00 20.00 5.00 5.00 2.00 5.00 40.00 5.00 5.00 20.00

Max. 30.00 40.00 10.00 40.00 40.00 40.00 20.00 20.00 40.00 10.00 10.00 5.00 10.00 60.00 10.00 10.00 40.00

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

2,6-DIMETHYL-3-[(2-METHYL-3-FURYL)THIO]-4-HEPTANONE Synonyms: 1,3-Diisopropylacetonyl 2-methyl-3-furyl sulfide; 4-Heptanone, 2,6-dimethyl-3-[(2-methyl-3-furanyl)thio]-; 3-((2-Methyl3-furyl)thio)-2,6-dimethyl-4-heptanone; 2,6-Dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone; 2,6-Dimethyl-3-((2-methyl-3furyl)thio) heptan-4-one CAS No.: CoE No.:

61295‑51‑0 11915

FL No.: 13.075 EINECS No.: 262‑692‑2

FEMA No.: JECFA No.:

3538 1086

NAS No.:

3538

Description: 2,6-Dimethyl-3-[(2-methyl-3-furyl)thio]-4-heptanone has a meat-like odor. Consumption: Annual: <1.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 0.262 mg Empirical Formula/MW:

C14H22O2S/254.39

IOFI: n/a

2,2-DIMETHYL-5-(1-METHYLPROPEN-1-YL)-TETRAHYDROFURAN

483

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

90–92°C (0.2 mmHg)

Specific gravity

1.488–1.494 (20°C) Insoluble in water; soluble in fat; miscible in ethanol at room temperature 1.006–1.022 (25°C)

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

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Nut products Snack foods Soups

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

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

2,2-DIMETHYL-5-(1-METHYLPROPEN-1-YL)-TETRAHYDROFURAN Synonyms: Furan, tetrahydro-2,2-dimethyl-5-(1-methyl-1-propenyl)-; Ocimen quintoxide; 2,2-Dimethyl-5-(1-methylpropenyl)tetrahydrofuran; 2,2-Dimethyl-5-(1-methylpropen-1-yl) tetrahydrofuran; Citroxide CAS No.: CoE No.:

7416‑35‑5 10937

FL No.: 13.090 EINECS No.: 231‑028‑3

FEMA No.: JECFA No.:

3665 1452

NAS No.:

3665

Description: 2,2-Dimethyl-5-(1-methylpropen-1-yl)-tetrahydrofuran has a citrus odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.007 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

2.0 Colorless liquid 98% 65°C (10 mmHg)

Refractive index Solubility Specific gravity

1.446–1.451 (20°C) Slightly water soluble; miscible in fat 0.858–0.865 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings

Usual 0.25 0.25 0.25

Max. 0.50 0.50 0.50

Food Category Hard candy Soft candy

Usual 0.25 0.25

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, woody, terpy, citrus, lime, with a fresh and cooling nuance.

(E) and (Z)-4,8-DIMETHYL-3,7-NONADIEN-2-ONE

484

Natural occurrence: Reported found in muscat grape, lime oil, papaya, white wine, passion fruit, caja fruit (Spondias lutea L.) and cherimoya (Annona cheremolia Mill.) and distilled lime wine.

(E) and (Z)-4,8-DIMETHYL-3,7-NONADIEN-2-ONE Synonyms: Citronone; 4,8-Dimethylnona-3,7-dien-2-one CAS No.: CoE No.:

817‑88‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3969 1137

NAS No.:

n/a

Description: (E) and (Z)-4,8-Dimethyl-3,7-nonadien-2-one has a floral-fruity odor. In a U.S. patent, the olfactory properties of this compound have been described as fruity, fresh, acetate, rose oxide, aqueous grapefruit, melon, fresh, bergamot and rosemary. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 9.047 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3 O CH3

C11H18O/166.26 H3C

CH3

Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point

200–201°C

Specific gravity

1.473–1.477 (20°C) Insoluble in water; 50% soluble in heptane or triacetin; miscible in alcohol 0.869–0.875 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 5.00 40.00 Gelatins/puddings 10.00 60.00 Baked goods 50.00 300.00 Gravies 5.00 30.00 Breakfast cereals 1.00 10.00 Hard candy 30.00 150.00 Chewing gum 50.00 250.00 Instant coffee/tea 2.00 10.00 Confectionary frostings 5.00 40.00 Jams/jellies 20.00 80.00 Egg products 5.00 40.00 Milk products 5.00 50.00 Fats/oils 30.00 150.00 Seasonings/flavors 5.00 30.00 Fish products 5.00 40.00 Snack foods 5.00 30.00 Frozen dairy 10.00 60.00 Soft candy 30.00 150.00 Fruit ices 10.00 60.00 Soups 1.00 10.00 Nonalcoholic beverages 1.00 10.00 Synthesis: Prepared by the reaction of 8-dimethyl-3,7-nonadien-2-ol in the presence of a catalyst and hydrogen acceptor (alphaamylcinnamaldehyde and aluminum isopropoxide). 8-Dimethyl-3,7-nonadien-2-ol may be synthesized by a Grignard reaction from citral and methylmagnesium chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(E)-2-(3,7-DIMETHYL-2,6-OCTADIENYL)CYCLOPENTANONE

485

2,4-DIMETHYL-4-NONANOL Synonyms: 2,4-Dimethylnonan-4-ol CAS No.: CoE No.:

74356‑31‑3 n/a

FL No.: EINECS No.

02.253 277‑838‑0

FEMA No.: JECFA No.:

4407 1850

NAS No.:

n/a

Description: Colorless liquid; fruity aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.824 mg

IOFI: n/a

Empirical Formula/MW: H3C

C11H24O/172.31

H3C

C H3 OH

C H3

Specifications: (JECFA, 2008) Assay (min)

84%

Solubility

Boiling point Refractive index

211–213°C 1.439–1.447 (20°C)

Specific gravity

Very slightly soluble in water; soluble in fats and ethanol 0.821–0.827 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 2.00 10.00 30.00 5.00

Max. 20.00 50.00 300.00 30.00

Food Category Fruit ices Gelatins/puddings Hard candy Nonalcoholic beverages

Usual 2.00 2.00 5.00 2.00

Max. 20.00 20.00 30.00 10.00

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

(E)-2-(3,7-DIMETHYL-2,6-OCTADIENYL)CYCLOPENTANONE Synonyms: 2-(3,7-Dimethyl-2,6-octadienyl) cyclopentanone; Cyclopentanone, 2-(3,7-dimethyl-2,6-octadienyl); 2-(3,7-Dimethylocta2,6-dienyl)cyclopentan-1-one; 2-(E-)-(3,7-Dimethylocta-2,6-dienyl)cyclopentanone; Decenyl cyclopentanone; Geranyl cyclopentanone; Apritone CAS No.: CoE No.:

68133‑79‑9 n/a

FL No.: n/a EINECS No.: 268‑706‑3

FEMA No.: JECFA No.:

3829 1117

NAS No.:

n/a

Description: (E)-2-(3,7-Dimethyl-2,6-octadienyl)cyclopentanone has a long-lasting apricot, fruity note. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.829 mg

IOFI: n/a

N-3,7-DIMETHYL-2,6-OCTADIENYL CYCLOPROPYLCARBOXAMIDE

486 Empirical Formula/MW:

C H3

C15H24O/220.35

C H3

O

H3C

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

130°C (3 mmHg)

Specific gravity

1.482–1.489 (20°C) Insoluble in water; soluble in fats; miscible in ethanol at room temperature 0.911–0.916 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Fruit ices Hard candy

Usual 30.00 300.00 25.00 25.00

Max. 100.00 1,000.00 30.00 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: Aroma characteristics at 1.0% EtoH: woody, green vegetative with a hint of a floral nuance. It has a slight gin herbal and citrus dry out. Taste threshold values: Taste characteristics at 1 to 10 ppm: pleasant, intense pulpy apricot and peach with floral nuances. It has green and woody notes with oily nuances. Natural occurrence: Not reported found in nature.

N-3,7-DIMETHYL-2,6-OCTADIENYL CYCLOPROPYLCARBOXAMIDE Synonyms: N-3,7-Dimethyl-2,6-octadienyl cyclopropyl carboxamide; N-[(2E)-3,7-Dimethyl-2,6-octadienyl]cyclopropanecarboxamide; 3,7-Dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide CAS No.: CoE No.:

744251‑93‑2 n/a

FL No.: 16.095 EINECS No.: n/a

FEMA No.: JECFA No.:

4267 1779

NAS No.:

n/a

Description: Colorless to pale yellow solid; cooked brown and roasted meaty aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.543 mg

IOFI: n/a

Empirical Formula/MW: NH

C14H23NO/221.34 O

C H3

C H3

C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Refractive index

Melting point

53–57°C

Solubility

1.507 ± 0.02 Sparingly soluble in water; very soluble in nonpolar organic solvents; sparingly soluble in ethanol

2-trans-3,7-DIMETHYLOCTA-2,6-DIENYL-2-ETHYL BUTANOATE

487

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiments, relishes Egg products Fish products Gravies Imitation dairy Meat products Synthesis: n/a

Usual 0.20 2.00 4.00 2.00 2.00 4.00 2.00 2.00

Max. 1.00 8.00 20.00 10.00 10.00 10.00 10.00 10.00

Food Category Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Snack food Soups Sweet sauces

Usual 0.40 1.00 2.00 1.00 1.00 5.00 2.00 2.00

Max. 2.00 4.00 10.00 5.00 4.00 20.00 10.00 10.00

Aroma threshold values: High strength odor, roasted meaty type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-trans-3,7-DIMETHYLOCTA-2,6-DIENYL-2-ETHYL BUTANOATE Synonyms: Butanoic acid, 2-ethyl- (2E), 3,7-dimethyl-2,6-octadienyl ester, (E)-; (E)-3,7-Dimethylocta-2,6-dienyl 2-ethylbutyrate; 2-trans-3,7-Dimethylocta-2,6-dienyl 2-ethyl-butanoate; Dimethyl-2,6-octadien-1-yl 2-ethylbutanoate; Geranyl 2-ethylbutyrate CAS No.: 73019‑14‑4 FL No.: 09.515 CoE No.: 11667 EINECS No.: 277‑234‑7 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3339 78

NAS No.:

3339

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 18.897 mg

IOFI: Nature Identical

Empirical Formula/MW:

C16H28O2/252.37

Specifications: (JECFA, 2008) Assay Boiling point

95% (by ester determination) 287°C

Refractive index Specific gravity

1.449–1.458 (20°C) 0.889–0.896 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Fruit ices Gelatins, puddings Synthesis: n/a

Usual 40.00 100.00 40.00 40.00 50.00

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

Max. 40.00 100.00 40.00 40.00 50.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 75.00 50.00 10.00 75.00

Max. 75.00 50.00 10.00 75.00

3,7-DIMETHYLOCTANAL

488

3,7-DIMETHYLOCTANAL Synonyms: 3,7-Dimethyl-1-octanal; 6,7-Dihydrocitronellal; Dihydrocitronellal; Octanal, 3,7-dimethyl-; Tetrahydrogeranial; Tetrahydrocitral CAS No.: CoE No.:

5988‑91‑0 n/a

FL No.: EINECS No.

n/a 227‑810‑9

FEMA No.: JECFA No.:

4348 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; lemon, green, aldehydic aroma. Consumption: Odor and/or flavor used in apricot, green apple, cherry, geranium, grapefruit, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.073 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C10H20O/156.27 C H3

C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point

96% 197–198°C

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.882 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Fruit ices Hard candy Instant coffee, tea

Usual 0.20 0.50 0.50

Max. 1.00 2.50 2.50

Food Category Jam, jellies Nonalcoholic beverages

Usual 0.20 0.10

Max. 1.00 0.50

Synthesis: n/a Aroma threshold values: Citrus-type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

(+/-)-trans and cis-4,8-DIMETHYL-3,7-NONADIEN-2-OL Synonyms: (+/-)E- and Z-4,8-Dimethyl-3,7-nonadien-2-ol; 3,7-Nonadien-2-ol,4,8-dimethyl-(E,Z)-; nonadien-2-ol; 4,8-Dimethylnona-3,7-dien-2-ol; (+/-)-cis-and trans-4,8-Dimethyl-3,7-nonadien-2-ol. CAS No.: CoE No.:

67845‑50‑5 n/a

FL No.: 02.252 EINECS No.: 267‑321‑8

FEMA No.: JECFA No.:

4102 1841

NAS No.:

4,8-Dimethyl-3,7n/a

Description: Clear colorless liquid; green tallowy aroma. Consumption: Odor and/or flavor used in juniperberry, leon, lime, pine and woody. 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: 0.8496 mg

IOFI: Artificial

(+/-)-trans and cis-4,8-DIMETHYL-3,7-NONADIEN-2-YL ACETATE

489

Empirical Formula/MW: C H3

C H3

C H3

C11H20O/168.28 C H3

HO

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

70–72°C (2 mmHg) 1.465–1.473 (20°C)

Specific gravity

Insoluble in water; soluble in most non-polar solvents; soluble in ethanol 0.860–0.870 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Confection, frosting Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 2.00 5.00

Max. 50.00 25.00 20.00 10.00 20.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 2.00 5.00

Max. 25.00 20.00 10.00 25.00

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

(+/-)-trans and cis-4,8-DIMETHYL-3,7-NONADIEN-2-YL ACETATE Synonyms: (+/-) E- and Z-4,8-Dimethyl-3,7-nonadien-2-yl acetate; 3,7-Nonadien-2-ol,4,8-dimethyl-, acteate(E,Z)-; 4,8-Dimethyl3,7-nonadien 2-ol acetate CAS No.: CoE No.:

91418‑25‑6 n/a

FL No.: 09.936 EINECS No.: n/a

FEMA No.: JECFA No.:

4103 1847

NAS No.:

n/a

Description: Clear colorless liquid; green spicy aroma. Consumption: Odor and/or flavor used in citrus, grapefruit, lemon and orange. 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: 0.8496 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3

C H3

O

C13H22O2/210.31 H3C

O

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

75–83°C (2 mmHg) 1.451–1.459 (20°C)

Specific gravity

Insoluble in water; soluble in most nonpolar solvents; soluble in ethanol 0.890–0.900 (25°C)

2,6-DIMETHYL OCTANAL

490 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Breakfast cereals Confection, frosting Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 2.00 5.00

Max. 50.00 25.00 20.00 10.00 20.00

Food Category Hard candy Instant coffee, tea Nonalcoholic beverages Soft candy

Usual 5.00 2.00 2.00 5.00

Max. 25.00 20.00 10.00 25.00

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

2,6-DIMETHYL OCTANAL Synonyms: 2,6-Dimethyl octanoic aldehydep; Isoaldehyde C-10; Isodecylaldehyde CAS No.: CoE No.:

7779‑07‑9 112

FL No.: 05.023 EINECS No.: 215‑328‑1

FEMA No.: JECFA No.:

2390 273

NAS No.:

2390

Description: 2,6-Dimethyl octanal has a powerful, sweet odor of fruit and a somewhat green flavor. Consumption: Annual: 125.00 lb

Individual: 0.0001059 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.699 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O/156.26

C H3 C H3

C H3

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless liquid 97% 82–84°C (15 mmHg)

Refractive index Solubility Specific gravity

1.426 (d-isomer) Insoluble in water; soluble in alcohol 0.825 (20°C, d-isomer)

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

Usual 3.00 3.67 4.00

Max. 6.00 5.33 5.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.83 4.33

Max. 1.50 7.00

Synthesis: The d-isomer is prepared by heating d-dihydrocitronellol and isopropyl aluminate at 70 to 100°C; or by hydrogenation of citronellal with palladium or strontium carbonate in methanol under pressure (3 atm). The dl-form is prepared by hydrogenation of citral in ethanol under pressure in the presence of palladium and strontium carbonate or of palladium and calcium carbonate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

3,7-DIMETHYL-1,3,6-OCTATRIENE

491

3,7-DIMETHYL-1-OCTANOL Synonyms: Citronellol, dihydro; Dihydrocitronellol; Dimethyloctanol; Dimethyl octanol; 2,6-Dimethyl-8-octanol; 3,7-Dimethyloctan-1-ol; 3,7-Dimethyl-1-octanol; Geraniol, perhydro; Geraniol tetrahydride; Geraniol, tetrahydro; 1-Octanol, 3,7-dimethyl-; Per-hydrogeraniol; Tetrahydrogeraniol CAS No.: CoE No.:

106‑21‑8 75

FL No.: 02.026 EINECS No.: 203‑374‑5

FEMA No.: JECFA No.:

2391 272

NAS No.:

2391

Description: 3,7-Dimethyl-1-octanol has a sweet, rosy odor and bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00004824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 2.744 mg

IOFI: Artificial, Nature Identical

Empirical Formula/MW: C10H22O/158.28 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% 213°C

Specific gravity

1.435–1.445 (20°C) 1:3 and more in 70% alcohol; soluble in most fixed oils and propylene glycol; insoluble in glycerol 0.826–0.842 (25°C)

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

Usual 20.00

Max. 30.00

Synthesis: Usually prepared by hydrogenation of geraniol, citronellol or citronellal. Aroma threshold values: Aroma characteristics at 1%: fresh fatty, waxy, soapy, aldehydic citrus with lemon, lime and orange nuances. It has rosy and green woody notes. Taste threshold values: Taste characteristics at 1 to 10 ppm: fatty, waxy, soapy with floral rosy and fresh citrus-woody nuances. Natural occurrence: Reported found in lemon, lemon peel oil and thyme; corresponds to the dl-form of dihydro-citronellol.

3,7-DIMETHYL-1,3,6-OCTATRIENE Synonyms: Ocimene; trans-β-Ocimene; 1,3,6-Octatriene, 3,7-dimethyl-; Beta-ocimene CAS No.: CoE No.:

13877‑91‑3 11015

FL No.: 01.018 EINECS No.: 237‑641‑2

FEMA No.: JECFA No.:

3539 1338

NAS No.:

3539

Description: 3,7-Dimethyl-1,3,6-octatrine has a warm herbaceous odor. Consumption: Annual: 70.00 lb

Individual: 0.00005932 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.411 mg

IOFI: n/a

(E)-3,7-DIMETHYL-1,5,7-OCTATRIEN-3-OL

492 Empirical Formula/MW: C10H16/136.24 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to straw-colored, mobile liquid 80% 177°C

Refractive index Solubility Specific gravity

1.478–1.491 (20°C) Insoluble in water; soluble in ethanol and oils 0.801–0.805 (25°C)

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

Usual 2.00 7.58 3.86

Max. 4.00 15.20 7.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.00 1.19 7.34

Max. 4.00 2.33 15.20

Synthesis: One-step synthesis of trans-beta-ocimene. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: green, tropical, woody with floral and vegetable nuances. Natural occurrence: Reported found in black currants, currant leaves, mentha pulegium oil, origanum oil, passion fruit, citrus peel oils, guava, strawberry jam, cinnamon bark, Thymus vulgaris, hop oil, tea, soybean, parsnips, tarragon, origanum, Ocimum basilicum, curcuma, ouzo and pimento berry.

(E)-3,7-DIMETHYL-1,5,7-OCTATRIEN-3-OL Synonyms: (E)-Hotrienol; Dehydrolinalool; (E,R)-3,7-Dimethylocta-1,5,7-trien-3-ol CAS No.: CoE No.:

20053‑88‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3830 1154

NAS No.:

n/a

Description: (E)-3,7-Dimethyl-1,5,7-octatrien-3-ol has a moldy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent; secondary components do not raise a safety concern (2002). Trade association guidelines: FEMA PADI: 0.07537 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C C H2

C10H16O/152.24

OH H2C

H3C

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay Boiling point

93% 62°C (4.5 mmHg)

Specific gravity

1.458–1.468 (20°C) Insoluble in water; 50% soluble in heptane or triacetin; 50% soluble in ethanol 0.877–0.884 (25°C)

2,4-DIMETHYL-3-OXAZOLINE

493

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 0.20 5.00 0.20 0.20 0.20 0.50

Max. 2.00 50.00 2.00 2.00 2.00 5.00

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

Usual 0.50 0.20 0.20 0.05 0.10 0.50

Max. 5.00 2.00 2.00 0.50 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in wine, rose apple and kiwifruit.

2,4-DIMETHYL-3-OXAZOLINE Synonyms: 2,4-Dimethyl-2,5-dihydro-1,3-oxazole CAS No.: CoE No.:

77311‑02‑5 n/a

FL No.: EINECS No.

13.115 n/a

FEMA No.: JECFA No.:

4429 1558

NAS No.:

n/a

Description: Yellowish liquid; boiled beef aroma. Consumption: Odor and/or flavor used in beef and meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.209 mg

IOFI: n/a

Empirical Formula/MW: C H3

N

C5H9ON/99.13 O

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 141°C 1.431–1.437 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 1.002–1.008 (25°C)

2,5-DIMETHYL-3-OXO-(2H)-FUR-4-YL BUTYRATE

494 Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confection/frosting Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Gravies Imitation dairy

Usual 0.40 0.20 0.40 0.20 0.40 0.20 0.10 0.40 0.40 1.00 1.00 0.40

Max. 2.00 1.00 2.00 1.00 2.00 1.00 0.40 2.00 2.00 5.00 5.00 2.00

Food Category Jams/jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings/flavors Snack foods Soups Sweet sauces

Usual 1.00 0.10 0.40 0.20 0.20 0.10 0.30 0.20 0.20 0.20 0.20

Max. 5.00 0.40 2.00 1.00 1.00 0.40 1.50 1.00 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,5-DIMETHYL-3-OXO-(2H)-FUR-4-YL BUTYRATE Synonyms: Butanoic acid, 4,5-dihydro-2,5-dimethyl-4-oxo-3-furanyl ester; 4-Butyroxy-2,5-dimethyl-3(2H)-furanone CAS No.: CoE No.:

114099‑96‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3970 1519

NAS No.:

n/a

Description: 2,5-Dimethyl-3-oxo-(2H)-fur-4 yl butyrate has a spicy, sweet aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure of the Safety Evaluation of Flavoring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 2.284 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H14O4/198.22

C H3 O

H3C O O

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay Boiling point

5.0 Colorless to pale yellow liquid 93% 287°C

Refractive index Solubility Specific gravity

1.467–1.473 (20°C) Insoluble in water; soluble in ethanol 1.095–1.103 (25°C)

2,4-DIMETHYL-2-PENTENOIC ACID

495

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 4.00 8.00 20.00 6.00 4.00 6.00

Max. 8.00 16.00 40.00 12.00 8.00 12.00

Food Category Gravies Hard candy Milk products Nonalcoholic beverages Soft candy Soups

Usual 4.00 8.00 4.00 4.00 6.00 4.00

Max. 8.00 16.00 8.00 8.00 12.00 8.00

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

2,4-DIMETHYL-2-PENTENOIC ACID Synonyms: 2-Pentenoic acid, 2,4-dimethylCAS No.: CoE No.:

66634‑97‑7 744

FL No.: 08.044 EINECS No.: n/a

FEMA No.: JECFA No.:

3143 1211

NAS No.:

Consumption: Annual: <1.00 lb

3143

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.232 mg

IOFI: n/a

Empirical Formula/MW: O

C H3 C H3

C7H12O2/128.17 HO C H3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay

92% (sum of isomers)

Solubility

Boiling point

133–134°C (15 mmHg)

Specific gravity

1.459–1.467 (20°C) Very slightly soluble in water; soluble in oils and ethanol 0.991–0.999 (25°C)

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

Usual 12.75 5.00 5.00

Max. 20.75 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 7.75

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 25 ppm: tangy, acidic and cheesy with ripe, fruity nuances. Natural occurrence: Not reported found in nature.

Max. 5.00 13.00

α,α-DIMETHYLPHENETHYL ACETATE

496

α,α-DIMETHYLPHENETHYL ACETATE Synonyms: Benzeneethanol, alpha,alpha-dimethyl-, acetate; Benzyldimethylcarbinol acetate; Benzyldimethyl carbinyl acetate; Dimethylbenzyl carbinol acetate; Dimethyl-benzylcarbinyl acetate; alpha,alpha-Dimethylphenethyl acetate; alpha,alpha-Dimethylphenethyl alcohol, acetate; Phenethyl alcohol, alpha,alpha-dimethyl-, acetate CAS No.: CoE No.:

151‑05‑3 2077

FL No.: 09.227 EINECS No.: 205‑781‑3

FEMA No.: JECFA No.:

2392 1655

NAS No.:

2392

Description: α,α-Dimethylphenethyl acetate has a powerful floral, fruity odor. Consumption: Annual: 616.67 lb

Individual: 0.0005225 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.553 mg

IOFI: Artificial

Empirical Formula/MW:

C12H16O2/192.26

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point Melting point

White to colorless liquid or crystals at room temperature 98% 249–251°C 29–30°C

Refractive index

1.490–1.495 (20°C)

Solubility Specific gravity

1:4 and more in 70% alcohol 0.995–1.002 (25°C)

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

Usual 1.00 17.01 6.29 13.10

Max. 5.00 23.81 7.08 19.52

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 12.49 4.84 15.83

Max. 17.94 6.70 21.12

Synthesis: By acetylation of dimethylbenzyl carbinol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

α,α-DIMETHYLPHENETHYL ALCOHOL Synonyms: Benzeneethanol, alpha,alpha-dimethyl-; Benzyldimethylcarbinol; 2-Benzyl-2-propanol; alpha,alpha-Dimethylbenzeneethanol; Dimethylbenzylcarbinol; alpha, alpha-Dimethylphenethyl alcohol; 1,1-Dimethylphenylethanol; 1,1-Di­methyl-2phenylethanol; 2-Methyl-1-phenylpropan-2-ol; Phenethyl alcohol, alpha,alpha-dimethyl-; Phenyl-tert-butanol; beta-Phenyl-tertbutyl alcohol CAS No.: CoE No.:

100‑86‑7 84

FL No.: 02.035 EINECS No.: 202‑896‑0

FEMA No.: JECFA No.:

2393 1653

NAS No.:

2393

Description: α,α-Dimethylphenethyl alcohol has a fresh, floral odor and bitter taste. Consumption: Annual: 56.67 lb

Individual: 0.00004802 mg/kg/day

α,α-DIMETHYLPHENETHYL BUTYRATE

497

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 levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.622 mg

IOFI: n/a

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow viscous liquid or white crystalline solid

Refractive index

Assay (min)

97%

Solubility

Boiling point Melting point

214–216°C 23.7–24.5°C

Specific gravity

1.514–1.517 (20°C) (as supercooled liquid) Soluble in mineral oil, most fixed oils and propylene glycol; insoluble in water 0.972–0.977 (25°C)

Reported uses (ppm): (FEMA, 19994) Food Category Baked goods Chewing gum Frozen dairy

Usual 15.15 49.87 13.00

Max. 23.59 50.22 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.05 7.45 17.00

Max. 19.00 11.00 20.00

Synthesis: From acetone and benzyl magnesium chloride or benzyl magnesium bromide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in cocoa.

α,α-DIMETHYLPHENETHYL BUTYRATE Synonyms: Benzyl dimethylcarbinyl butyrate; D.M.B.C. butyrate; Benzyl dimethylcarbinyl butyrate; Benzyl dimethylcarbinyl n-butyrate; Butanoic acid, 1,1-dimethyl-2-phenylethyl ester; Butyric acid, alpha,alpha-dimethylphenethyl ester; Dimethylbenzylcarbinyl butyrate; 1,1-Dimethyl-2-phenylethyl butanoate; alpha,alpha-Dimethylphenethyl butyrate CAS No.: CoE No.:

10094‑34‑5 2084

FL No.: 09.232 EINECS No.: 233‑221‑8

FEMA No.: JECFA No.:

2394 1656

NAS No.:

2394

Description: α,α-Dimethylphenethyl butyrate has a mild, herbaceous, fruity (plum–prune) odor and an apricot-, peach-, plum-like taste. Consumption: Annual: 866.67 lb

Individual: 0.0007344 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.956 mg Empirical Formula/MW:

C14H20O2/220.31

IOFI: Artificial

α,α-DIMETHYLPHENETHYL FORMATE

498 Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Boiling point

237–255°C

Solubility

Assay (min)

95%

Specific gravity

1.484–1.489 (20°C) Insoluble in water and propylene glycol; soluble in mineral oil, most fixed oils and ethanol 0.960–0.971 (25°)

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

Usual 1.00 9.71 8.42

Max. 5.00 28.15 29.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.96 2.13 5.61

Max. 24.28 6.50 19.67

Synthesis: By esterification of dimethylbenzylcarbinol with n-butyric acid under catalysis or azeotropic conditions. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: floral, green, herbal, musty and berry with a fresh melon nuance. Natural occurrence: Not reported found in nature.

α,α-DIMETHYLPHENETHYL FORMATE Synonyms: Benzyl dimethylcarbinyl formate; Dimethylbenzylcarbinyl formate; Benzeneethanol, alpha,alpha-dimethyl-, for­mate; alpha,alpha-Dimethylbenzeneethanol formate; alpha, alpha-Dimethylphenethyl formate CAS No.: CoE No.:

10058‑43‑2 353

FL No.: 09.086 EINECS No.: n/a

FEMA No.: JECFA No.:

2395 1654

NAS No.:

2395

Description: α,α-Dimethylphenethyl formate has a dry, herbaceous, green, floral aroma and spicy taste, quite warm and herbaceous. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.892 mg

IOFI: Artificial

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

93%

Solubility

Boiling point

217–222°C

Specific gravity

1.494–1.502 (20°C) Soluble in mineral oil, most fixed oils, propylene glycol and ethanol; insoluble in water 1.018–1.030 (20°C)

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

Usual 20.00 9.50 18.00

Max. 30.00 15.50 22.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Synthesis: From dimethylbenzylcarbinol and formic acid using acetic anhydride. Aroma threshold values: n/a

Usual 4.57 4.60 9.75

Max. 5.00 6.50 14.50

N,N-DIMETHYLPHENETHYLAMINE

499

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

N,N-DIMETHYLPHENETHYLAMINE Synonyms: Benzenemethanamine, N,N-α-trimethyl-, (R)-; Benzylamine, N,N, α-trimethyl-, L-(+)-; (+)-(R)-N,N-Dimethylα-phenethylamine; (+)-N,N, α-Trimethylbenzylamine; (+)-N,N-Dimethyl-α-methylbenzylamine; (R)-(+)-N,N-Dimethyl-1phenethylamine; (R)-α-Methylbenzyldimethylamine; (R)-Dimethyl(1-phenylethyl)amine; (R)-N,N-Dimethyl-1-phenethylamine; (R)-[1-(Dimethylamino)ethyl]benzene CAS No.: CoE No.:

19342‑01‑9 n/a

FL No.: 11.014 EINECS No.: 242‑976‑2

FEMA No.: JECFA No.:

4248 1613

NAS No.:

n/a

Description: Colorless to yellow liquid; sweet fishy aroma. Consumption: Odor and/or flavor used in cereal, cheese, dairy, fish, fruit, and meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW:

C10H15N/149.24 H3C

H N

H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

95% 183°C 1.500–1.506 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.898–0.904 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Synthesis: n/a Aroma threshold values: High strength odor; fishy type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

2,3-DIMETHYLPYRAZINE

500

2,3-DIMETHYLPYRAZINE Synonyms: 2,3-Dimethyl-1,4-diazine; 2,3-Dimethylpyrazine; Pyrazine, 2,3-dimethylCAS No.: CoE No.:

5910‑89‑4 11323

FL No.: 14.050 EINECS No.: 227‑630‑0

FEMA No.: JECFA No.:

3271 765

NAS No.:

3271

Description: 2,3-Dimethylpyrazine has a nutty, cocoa-like odor and green note. Consumption: Annual: 71.67 lb

Individual: 0.00006073 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.797 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8N/108.14 Specifications: (JECFA, 2008) Appearance

Colorless to light yellow liquid

Refractive index

Assay (min)

95% (sum of 2,3- 2,5- and 2,6-isomers)

Solubility

Boiling point

156°C

Specific gravity

1.501–1.510 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 0.997–1.030 (25°C)

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

Usual 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 10.00 10.00 10.00

Max. 10.00 10.00 10.00

Synthesis: By heating the reaction product of diacetyl and ethylenediamine with potassium hydroxide in alcohol. Aroma threshold values: Detection: 800 to 2500 ppb Taste threshold values: Taste characteristics at 7.5 ppm: musty, nut skins, cocoa powdery, roasted coffee and bready. Natural occurrence: Reported found in asparagus, cabbage, bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, popcorn, potato products, beer, sherry, rum and whiskey, soy products, cheeses, papaya, roasted coconut, oatmeal, barley, mushrooms, macadamia nut, rice, shrimps, clams, scallops and squid.

2,5-DIMETHYLPYRAZINE Synonyms: 2,5-Dimethyl-1,4-diazine; Glycoline; Ketine; Pyrazine, 2,5-dimethylCAS No.: CoE No.:

123‑32‑0 2210

FL No.: 14.020 EINECS No.: 204‑618‑3

FEMA No.: JECFA No.:

3272 766

NAS No.:

3272

Description: 2,5-Dimethylpyrazine has a characteristic odor of earthy, potato-like odor. Consumption: Annual: 60.00 lb

Individual: 0.00005084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg

IOFI: Nature Identical

2,6-DIMETHYLPYRAZINE

501

Empirical Formula/MW: C6H8N2/108.14 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

98% (sum of 2,3-, 2,5- and 2,6-isomers)

Solubility

Boiling point

155°C

Specific gravity

1.497–1.503 (20°C) Soluble in water, organic solvents and oils; miscible in ethanol at room temperature 0.982–1.000 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Food Category Usual Max. Baked goods 10.00 10.00 Meat products 10.00 10.00 Breakfast cereals 10.00 10.00 Milk products 10.00 10.00 Frozen dairy 10.00 10.00 Nonalcoholic beverages 10.00 10.00 10.00 10.00 10.00 10.00 Gelatins, puddings Soft candy Gravies 10.00 10.00 Soups 10.00 10.00 Synthesis: By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride. Aroma threshold values: Detection: 80 ppb to 1.8 ppm Taste threshold values: Taste characteristics at 7.5 ppm: musty, potato, cocoa and nutty with a fatty and oily nuance. Natural occurrence: Reported to be present in bakery products, roasted barley, cocoa products, roasted coffee, dairy products, pork, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses, butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans, kohlrabi, shrimp and mushrooms. Also reported found in coffee, potato chips and shrimp.

2,6-DIMETHYLPYRAZINE Synonyms: 2,6-Dimethyl-1,4-diazine; Pyrazine, 2,6-dimethylCAS No.: CoE No.:

108‑50‑9 2211

FL No.: 14.021 EINECS No.: 203‑589‑4

FEMA No.: JECFA No.:

3273 767

NAS No.:

3273

Description: 2,6-Dimethylpyrazine has a nutty, coffee-like odor. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 30 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8N2/108.14 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

White to yellow lumpy crystals 98% (sum of 2,3-, 2,5- and 2,6-isomers) 154°C

Melting point Solubility

48°C Soluble in water and organic solvents; very soluble in ethanol

2,4-DIMETHYLPYRIDINE

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

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from the 2,5-dimethylpyrazine. Aroma threshold values: Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea, earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee. Taste threshold values: Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty, woody, milk roasted peanut. Natural occurrence: Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind, coriander seed and corn tortilla.

2,4-DIMETHYLPYRIDINE Synonyms: alpha, gamma-Dimethylpyridine; 2,4-Lutidine; Pyridine, 2,4-dimethylCAS No.: CoE No.:

108‑47‑4 n/a

FL No.: EINECS No.

14.104 203‑586‑8

FEMA No.: JECFA No.:

4389 n/a

NAS No.:

n/a

Description: Colorless to pale-yellow clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.632 mg

IOFI: n/a

Empirical Formula/MW: N

C H3

C7H9N/107.16 C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

98% 158–159°C 1.496–1.502 (20°C)

Solubility Specific gravity

Soluble in water and ethanol 0.929–0.935 (25°C)

2,6-DIMETHYLPYRIDINE

503

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiment/relishes Confection/frosting Egg products Fats/oils Fish products Frozen dairy Fruit ices Gelatins/puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.10 0.10 0.50 0.50 0.10 10.00 3.00 0.10 20.00 0.10 0.10 0.10 0.10 0.10 3.00 0.10 0.50

Max. 0.30 0.30 1.00 1.00 0.30 40.00 10.00 0.30 40.00 0.30 0.30 0.30 0.30 0.30 10.00 0.30 1.00

Food Category Instant coffee/tea Jams/jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauces

Usual 5.00 0.10 30.00 0.10 0.10 5.00 5.00 20.00 0.10 1.00 1.00 0.10 1.00 0.10 20.00 0.10 0.10

Max. 10.00 0.30 40.00 0.30 0.30 10.00 10.00 40.00 0.30 3.00 3.00 0.30 3.00 0.30 40.00 0.30 0.30

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,6-DIMETHYLPYRIDINE Synonyms: 2,6-Lutidine; alpha,alphaʹ-Dimethylpyridine; 2,6-Lutidine; alpha,alphaʹ-Lutidine; Pyridine, 2,6-dimethylCAS No.: CoE No.:

108‑48‑5 11381

FL No.: 14.065 EINECS No.: 203‑587‑3

FEMA No.: JECFA No.:

3540 1317

NAS No.:

3540

Description: 2,6-Dimethylpyridine has a powerful and diffusive minty-tarry odor. It has also been described to have the odor of pyridine and peppermint. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.314 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

N

C H3

C7H9N/107.16

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless oily liquid 99% 143–145°C

Refractive index Solubility Specific gravity

1.495–1.501 (20°C) Soluble in water; slightly soluble in fat 0.917–0.923 (25°C)

504

p-α-DIMETHYL STYRENE

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

Usual 1.50 0.15 0.15 0.50

Max. 10.00 3.00 3.00 5.00

Food Category Instant coffee, tea Nut products Snack foods Soups

Usual 0.01 0.50 2.00 0.50

Max. 0.15 5.00 10.00 5.00

Synthesis: Synthesis from ethyl acetoacetate, formaldehyde and ammonia; isolated from basic fraction of coal tar. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: nutty, coffee, cocoa, musty, bready and meaty. Natural occurrence: Reported found in bread, tea, peppermint oil, cheeses, chicken, beef, pork, beer, sherry, whiskies, cocoa, coffee, tea, oatmeal, rice bran, buckwheat and malt.

p-α-DIMETHYL STYRENE Synonyms: Benzene, 1-methyl-4-(1-methylethenyl)-; p-Isopropenyl toluene; 1-Methyl-4-isopropenyl benzene; 2-p-Tolyl propene; 4-Isopropenyl toluene CAS No.: 1195‑32‑0 FL No.: 01.010 FEMA No.: 2260 JECFA No.: CoE No.: EINECS No.: 214‑795‑9 Description; p,α-Dimethyl styrene has a citrusy-lemon-like aroma.

3144 1333

NAS No.:

Consumption: Annual: 1.67 lb

3144

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.15 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.345 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12/132.21 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

97% 186–189°C

Specific gravity

1.532–1.535 (0°C) Insoluble in water; soluble in oils and ethanol 0.846–0.854 (25°C)

Reported uses (ppm): (FEMA, 1997) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.00 1.28 0.93

Max. 4.00 2.46 1.90

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.53 0.55 2.22

Max. 0.96 0.99 4.97

Synthesis: By passing a stream of p-cymene and water vapors over activated aluminum oxide at 730°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: spicy, balsamic, musty, and eugenol/guiacol-like with a nutty nuance. Natural occurrence: Reported found in pepper, coffee, anise and parsley.

cisand trans-2,5-DIMETHYLTETRAHYDROFURAN-3-THIOL

505

DIMETHYL SUCCINATE Synonyms: Dimethyl butanedioate; Methyl succinate; Butanedioic acid, dimethyl ester; Succinic acid, dimethyl ester CAS No.: CoE No.:

106‑65‑0 439

FL No.: 09.445 EINECS No.: 203‑419‑9

FEMA No.: JECFA No.:

2396 616

NAS No.:

2396

Description: Dimethyl succinate has a pleasant, ethereal, winy odor and fruity, winy and burning flavor. Consumption: Annual: 2266.67 lb

Individual: 0.001920 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 100 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.213 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H10O4/146.14 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% 195–196°C

Specific gravity

1.418–1.422 (20°C) 1 mL is soluble in 1 mL 95% alcohol; slightly soluble to soluble in water; slightly soluble in alcohol; miscible in oils 1.114–1.118 (25°C)

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

Usual 10.00 7.50 10.00

Max. 18.75 13.13 30.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 96.88 3.16 10.00

Max. 96.88 4.86 18.75

Synthesis: By direct esterification of the acid with the alcohol in benzene solution at the boil in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: sweet, fruity, green with a soapy, waxy nuance. Natural occurrence: Reported found in filbert nuts and starfruit.

cis- and trans-2,5-DIMETHYLTETRAHYDROFURAN-3-THIOL Synonyms: 3-Furanthiol, tetrahydro-2,5-dimethyl-; 2,5-Dimethyl-3-tetrahydrofuranthiol, cis- and trans- isomers; Tetra­hydro-2,5dimethylfuran-3-thiol CAS No.: CoE No.:

26486‑21‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3971 1091

NAS No.:

n/a

Description: cis- and trans-Dimethyltetrahydrofuran-3-thiol has a roasted meat, sulfurous onion aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE:n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.109 mg (FEMA)

IOFI: n/a

cis- and trans-2,5-DIMETHYLTETRAHYDRO-3-FURYL THIOACETATE

506 Empirical Formula/MW:

SH

C6H12OS/132.2 H3C

CH3

O

Specifications: (JECFA, 2002) Appearance

Pale yellow to amber liquid

Refractive index

Assay (min)

96% (mixture of 4 stereoisomers)

Solubility

Boiling point

175°C; 75°C (25 mmHg)

Specific gravity

1.477–1.484 (20°C) Insoluble in water,soluble in organic solvents, fats; miscible with alcohol 1.040–1.048 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments/relishes Frozen dairy Fruit ices Gravies

Usual 0.20 0.40 1.00 0.20 0.30 0.20 0.10

Max. 0.40 0.80 2.00 0.40 0.60 0.40 0.20

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

Usual 0.40 0.20 0.20 0.20 0.30 0.20

Max. 0.80 0.40 0.40 0.40 0.60 0.40

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

cis- and trans-2,5-DIMETHYLTETRAHYDRO-3-FURYL THIOACETATE Synonyms: Ethanethioic acid, S-(tetrahydro-2,5-dimethylfuranyl)ester; S-(2,5-Dimethyl)-tetrahydrofuran-3-yl thioacetate; 2,5-Dimethyl-3-thioacetoxy-tetrahydrofuran, cis- and trans- isomers CAS No.: CoE No.:

252736‑39‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3972 1092

NAS No.:

n/a

Description: cis- and trans-2,5-Dimethyltetrahydro-3-furyl thioacetate has a roast meat, sulfurous and onion odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.924 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

C8H14O2S/174.3 H3C

O

O CH3 CH3

Specifications: (JECFA 2002) Appearance

Pale yellow liquid

Refractive index

Assay (min)

90% (mixture of 4 stereoisomers)

Solubility

Boiling point

241°C ; 50°C (1 mmHg)

Specific gravity

1.468–1.474 (20°C) Insoluble in water, soluble in organic solvents, fats; miscible with alcohol 0.933–1.003 (20°C)

2,5-DIMETHYLTHIAZOLE

507

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Condiments/relishes Frozen dairy Fruit ices Gelatins/puddings Gravies

Usual 1.00 3.00 3.00 4.00 1.00 2.00 2.00 2.00 2.00

Max. 2.00 6.00 6.00 8.00 2.00 4.00 4.00 4.00 4.00

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

Usual 2.00 2.00 1.00 1.00 1.00 1.00 2.00 2.00

Max. 5.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00

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

2,5-DIMETHYLTHIAZOLE Synonyms: Thiazole, 2,5-dimethyl CAS No.: CoE No.:

4175‑66‑0 n/a

FL No.: 15.063 EINECS No.: n/a

FEMA No.: JECFA No.:

4035 1758

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 1.6 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

H3C

C5H7SN/113.18

CH3

N

Specifications: (JECFA, 2008) Appearance

Yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

148–150°C

Specific gravity

1.5423–1.527 (25°C) Soluble in ethanol; slightly soluble in water 1.114–1.124 (20°C)

Reported uses (ppm): (FEMA, 2003) Food Category Alcoholic beverages Baked goods Breakfast cereals Frozen dairy Fruit ices Gelatins/puddings Gravies Hard candy Synthesis: n/a

Usual 3.00 5.00 3.00 3.00 2.00 2.00 2.00 4.00

Max. 6.00 10.00 6.00 6.00 4.00 4.00 4.00 8.00

Food Category Meat products Milk products Nonalcoholic beverages Seasonings/flavors Snack foods Soft candy Soup

Usual 3.00 2.00 2.00 2.00 2.00 3.00 2.00

Max. 6.00 4.00 4.00 4.00 4.00 6.00 4.00

4,5-DIMETHYL THIAZOLE

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

Natural occurrence: Reportedly present in several foods including meat, coffee, tea (black), cocoa and barley (roasted). Also formed in D-glucose/L-cysteine Maillard system upon microwave irradiation or conventional heating.

4,5-DIMETHYL THIAZOLE Synonyms: Dimethyl thiazole, 4,5CAS No.: CoE No.:

3581‑91‑7 11606

FL No.: 15.017 EINECS No.: 222‑703‑3

FEMA No.: JECFA No.:

3274 1035

NAS No.:

3274

Description: 4,5-Dimethyl thiazole has a roasted nutty, meaty, boiled poultry-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.365 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H7NS/113.18

Specifications: (JECFA, 2008) Appearance

Clear colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

158°C (742 mmHg)

Specific gravity

1.516–1.524 (20°C) Soluble in ether; miscible in ethanol at room temperature 1.067–1.072 (25°C)

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

Usual 10.00 20.00 10.00 10.00 6.00

Max. 10.00 20.00 10.00 10.00 6.00

Food Category Gravies Hard candy Meat products Soft candy Soups

Usual 20.00 10.00 20.00 10.00 20.00

Max. 20.00 10.00 20.00 10.00 20.00

Synthesis: From methyl-α-bromoethyl ketone; by oxidation of 2-mercaptothiazoles with hydrogen peroxide in aqueous solution; from 2-mercapto-4,5-dimethylthiazole. Aroma threshold values: Detection: 470 ppb Taste threshold values: Taste characteristics at 5 ppm: fishy, amine and pyridine-like with shrimp and savory nuances. Natural occurrence: Reported found in peanuts, toasted oats, malt, peach, pork, coffee, krill, shrimp and scallops.

2,5-DIMETHYL-3-THIOFUROYLFURAN Synonyms: 2-Furancarbothioic acid, S-(2,5-dimethyl-3-furanyl) ester; S-(2,5-Dimethyl-3-duryl)thio-2-furoate; 3-Furancarbothioic acid S-(2,5-dimethyl-3-furanyl)ester CAS No.: CoE No.:

55764‑31‑3 2323

FL No.: 13.040 EINECS No.: n/a

FEMA No.: JECFA No.:

3481 1071

Description: 2,5-Dimethyl-3-thiofuroylfuran has a coffee-like, roasted meat aroma.

NAS No.:

3481

2,5-DIMETHYL-3-THIOISOVALERYLFURAN

509

Consumption: Annual: <1.00 lb

Individual: < 1.00 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.051 mg

IOFI: n/a

Empirical Formula/MW:

C11H10O3S/222.26

Specifications: (JECFA, 2008) Appearance

Clear yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

79–83°C (0.7 mmHg)

Specific gravity

1.512–1.519 (20°C) Insoluble in water; slightly soluble in fats; miscible in ethanol at room temperature 1.047–1.058 (25°C)

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Gravies

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

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

2,5-DIMETHYL-3-THIOISOVALERYLFURAN Synonyms: S-(2,5-Dimethyl-3-furyl) 3-methylbutanethioate; 2,5-Dimethyl-3-thioisovaleryl-furan; 2,5-Dimethyl-3thioisovaleryl furan; Isovaleric acid, thio-, S-2,5-dimethyl-3-furyl ester; 2,5-Dimethyl-3-furan thioisovalerate CAS No.: CoE No.:

55764‑28‑8 2324

FL No.: 13.041 EINECS No.: 259‑802‑6

FEMA No.: JECFA No.:

3482 1070

NAS No.:

3482

Description: 2,5-Dimethyl-3-furanthioisovalerate has a roast aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.051 mg Empirical Formula/MW:

C11H16O2S/212.31

IOFI: Artificial

2,6-DIMETHYLTHIOPHENOL

510 Specifications: (JECFA, 2008) Appearance

Clear liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

124–125°C (6 mmHg)

Specific gravity

1.492–1.508 (20°C) Insoluble in water; slightly soluble in fat; miscible in ethanol at room temperature 1.025–1.034 (25°C)

Reported uses (ppm): (FEMA, 1977) Food Category Baked goods Meat

Usual 0.20 0.20

Max. 0.20 0.20

Food Category

Usual 0.20 0.20

Sauces Soups

Max. 0.20 0.20

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

2,6-DIMETHYLTHIOPHENOL Synonyms: 2,6-Dimethylbenzenethiol; 2,6-Dimethy­lthiophenol CAS No.: CoE No.:

118‑72‑9 n/a

2,6-Xylenethiol;

FL No.: 12.082 EINECS No.: 204‑272‑3

Benzenethiol, FEMA No.: JECFA No.:

2,6-dimethyl-; 3666 530

2,6-Dimethylbenzenethiol;

NAS No.:

3666

Description: 2,6-Dimethylthiophenol has a strong odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.122 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H10S/138.23

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to yellow liquid 97% 87°C

Refractive index Solubility Specific gravity

1.527–1.531 (20°C) Slightly soluble in water; soluble in fat 1.044 (d20/4)

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

Usual 0.01 0.50 0.50 0.10 1.00 0.05 0.05 0.05 0.05

Max. 0.05 3.00 3.00 0.50 5.00 0.50 0.50 0.50 0.25

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

Usual 0.05 0.30 0.20 0.10 0.01 0.10 0.50 0.30 0.50

Max. 0.50 2.50 1.00 0.50 0.05 0.50 5.00 1.50 2.00

3,6-DIMETHYL-2,3,3a,4,5,7a-HEXAHYDROBENZOFURAN

511

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Meaty, vegetative and nutty with a slight sulfuraceous nuance. Natural occurrence: Reported found in boiled beef.

DIMETHYL TRISULFIDE Synonyms: Methyl trisulfide; Trisulfide, dimethyl; 2,3,4-Tri-thiapentane CAS No.: CoE No.:

3658‑80‑8 539

FL No.: 12.013 EINECS No.: 222‑910‑9

FEMA No.: JECFA No.:

3275 582

NAS No.:

3275

Description: Dimethyl trisulfide has a powerful, diffusive, penetrating odor reminiscent of fresh onion. Consumption: Annual: 0.50 lb

Individual: 0.00000042 mg/kg/day

Regulatory Status: CoE: Approved. Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.264 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H6O3/126.27 Specifications: (JECFA, 2008) Appearance

Pale-yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

165–170°C; 40°C (6 mmHg)

Specific gravity

1.595–1.605 (20°C) Very slightly soluble in water; soluble in alcohol, propylene glycol and oils 1.195–1.210 (25°C)

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

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Soups

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: It is produced by the microorganism, L. cremoris S2. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.0 ppm: sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative nuance. Natural occurrence: Reported as occurring in the volatile portion of fresh onion juice; the major aroma component in cooked vegetables of the Brassica genus. Also reported found in kohlrabi, cabbage, onion, garlic, shallots, leek, peas, mustard, tomato, wheaten bread, cheeses, milk, cooked chicken, pork, beef, hop oil, beer, brandies, whiskey, sherry, grape wine, cocoa, coffee, roasted peanuts, mushrooms, broccoli, cauliflower, brussels sprouts, radishes, pumpkin, sweet corn, asparagus, black tea, shellfish and squid.

3,6-DIMETHYL-2,3,3a,4,5,7a-HEXAHYDROBENZOFURAN Synonyms: Dill ether; Anethofuran; Benzofuran, 2,3,3a,4,5,7a-hexahydro-3,6-dimethyl-, (3S-(3alpha,3aalpha,7aalpha))CAS No.: CoE No.:

74410‑10‑9 n/a

FL No.: EINECS No.

n/a n/a

Description: Dill aroma. Consumption: Odor and/or flavor used in dill, herbal and spicy.

FEMA No.: JECFA No.:

4315 n/a

NAS No.:

n/a

3,5-DIMETHYL-1,2,4-TRITHIOLANE

512 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 20.785 mg

IOFI: n/a

Empirical Formula/MW: H

O C H3

C10H16O/152.24

H

H

H3C

Specifications: (The Good Scents Co., 2009) Boiling point

207–208°C (760.00 mmHg)

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Cheese Condiments, relishes Fats, oils Gravies Imitation dairy Meat products

Usual 100.00 25.00 25.00 50.00 50.00 50.00 25.00

Max. 500.00 125.00 125.00 250.00 250.00 250.00 125.00

Food Category Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 25.00 25.00 25.00 500.00 50.00 25.00

Max. 125.00 125.00 125.00 5000.00 250.00 125.00

Synthesis: n/a Aroma threshold values: Herbal type medium strength odor, recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in dill weed oil Cuba (14.85%) and dill weed oil réunion (20.80%).

3,5-DIMETHYL-1,2,4-TRITHIOLANE Synonyms: 1,2,4-Trithiolane, 3,5-dimethyl-; 3,5-Dimethyl-1,2,4-trithiolane; 1,2,4-Trithiolane,3,5-dimethylCAS No.: CoE No.:

23654‑92‑4 11883

FL No.: 15.025 EINECS No.: 245‑808‑6

FEMA No.: JECFA No.:

3541 573

NAS No.:

3541

Description: 3,5-Dimethyl-1,2,4-trithiolane has a meat flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.008 mg Empirical Formula/MW:

C4H8O3/152.31

IOFI: Nature Identical

6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE

513

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 43–45°C (0.7 mmHg) 1.593–1.603 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in fat 1.241–1.261 (25°C)

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

Usual 0.05 0.05

Gravies Meat products

Max. 0.30 0.30

Food Category Milk products Soups

Usual 0.05 0.05

Max. 0.30 0.30

Synthesis: n/a Aroma threshold values: Detection: 2 ppb. Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, cooked chicken, pork, mutton, roasted filberts, dried kidney beans, shrimps, clams and mushrooms.

6,10-DIMETHYL-5,9-UNDECADIEN-2-ONE Synonyms: 2,6-Dimethyl-2,6-undecadien-10-one; Geranylacetone; 5,9-Undecadien-2-one, 6,10-dimethyl-, (E) CAS No.:

689‑67‑8 3796‑70‑1

CoE No.:

11088b

a b

07.216a 07.123b 211‑711‑2a EINECS No.: 223‑269‑8b

FL No.:

FEMA No.:

3542

JECFA No.:

1122b

NAS No.:

3542

Corresponds with CAS No. 689‑67‑8. Corresponds with CAS No. 3796‑70‑1.

Description: 6,10-Dimethyl-5,9-undecadien-2-one has a green and rosy floral odor and fresh-floral, light, but rather penetrating sweet-rosy, slightly green, magnolia-like odor. It blends well in lavender and fruity notes, where it imparts a clean and natural character. It helps to round out floral bouquets. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.465 mg

IOFI: Nature Identical

Empirical Formula/MW:

C13H22O/194.32

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

95% 247°C

Specific gravity

1.463–1.471 (20°C) Slightly soluble in water; soluble in oil; miscible in ethanol at room temperature. 0.861–0.867 (25°C)

2,4-DIMETHYL-5-VINYLTHIAZOLE

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

Usual 5.00 5.00 5.00

Max. 10.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.00

Max. 10.00 10.00

Synthesis: By reaction of linalool and ethyl acetoacetate with an alkaline catalyst and subsequent rearrangement and decarboxylation. Aroma threshold values: Detection: 60 ppb to 6.4 ppm Taste threshold values: Taste characteristics at 12 ppm: floral, fruity, fatty, green, pear, apple and banana nuances. Natural occurrence: Reported found in oil of citronella, yellow passion fruit, peppermint, Scotch spearmint oil, Japanese seafood, scallop, tomato, tomato paste, citrus peel oils, carrots, papaya, melon, Parmesan cheese, milk powder, cognac, tea, starfruit, figs, mango, red sage, nectarines, clams, pork, anise, and hyssop.

2,4-DIMETHYL-5-VINYLTHIAZOLE Synonyms: Thiazole, 5-ethenyl-2,4-dimethylCAS No.: CoE No.:

65505‑18‑2 2237

FL No.: 15.005 EINECS No.: n/a

FEMA No.: JECFA No.:

3145 1039

NAS No.:

3145

Description: 2,4-Dimethyl-5-vinylthiazole has a nut-like flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000028 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.746 mg

IOFI: n/a

Empirical Formula/MW: C7H9NS/139.21

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

183–184°C

Specific gravity

1.560–1.565 (20°C) Soluble in organic solvents; miscible in ethanol at room temperature 1.050–1.565 (25°C)

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

Usual 2.00 3.07 1.00 1.73

Max. 4.00 5.83 3.00 3.17

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

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.07 0.81 3.07

Max. 1.00 2.50 1.42 5.83

DIPHENYL ETHER

515

DIPHENYL DISULFIDE Synonyms: Phenyl disulfide; Phenyl dithiobenzene CAS No.: CoE No.:

882‑33‑7 11757

FL No.: 12.043 EINECS No.: 212‑926‑4

FEMA No.: JECFA No.:

3225 578

NAS No.:

Consumption: Annual: <1.00 lb

3225

Individual: 0.0000007 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.205 mg

IOFI: n/a

Empirical Formula/MW: C12H10S2/218.34 Specifications: (JECFA, 2008) Appearance

Orthorhombic needles

Melting point

Assay (min)

98%

Solubility

Boiling point

310°C, 192°C (15 mmHg)

Specific gravity

61–62°C Insoluble in water; soluble in alcohol, ether and carbon disulfide 1.353 (20°C)

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

Usual 0.50 0.55 0.40 0.50

Max. 1.00 3.50 1.00 1.00

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.10 0.60 0.40 0.65

Max. 5.00 2.67 1.00 1.50

Synthesis: By heating and passing a stream of air over an ammoniacal solution of thiophenol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Naturally occurring phytoalexin-like substance.

DIPHENYL ETHER Synonyms: Benzene, 1,1ʹ-oxybis-); Benzene, phenoxy; Diphenyl oxide; Ether, diphenyl; Geranium crystals; 1,1ʹ-Oxybisbenzene; Oxydiphenyl; Phenoxybenzene; Phenyl ether; Phenyl ether, vapor; Phenyl oxide CAS No.: CoE No.:

101‑84‑8 2201

FL No.: 04.035 EINECS No.: 202‑981‑2

FEMA No.: JECFA No.:

3667 1255

NAS No.:

3667

Description: Diphenyl ether has a harsh, floral-green, metallic geranium-type odor. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.053 mg

IOFI: Artificial

1,3-DIPHENYL-2-PROPANONE

516 Empirical Formula/MW: C12H10O/170.21 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

0.5 Colorless, long, crystalline needles or colorless oily liquid

Melting point

26.8°C

Refractive index

1.578–1.583 (20°C)

99%

Solubility

Boiling point 259°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

Soluble in oils and ethanol; insoluble in water 1.071–1.075 (25°C)

Food Category Usual Max. Food Category Usual Nonalcoholic beverages 0.40 2.50 Soft candy 2.00 Synthesis: By heating potassium phenolate with bromobenzene or with chlorobenzene at elevated temperatures.

Max. 6.00

Aroma threshold values: Aroma characteristics at 1.0%: grassy, musty, powdery, dry, terpy, ocimenelike, aromatic and hoplike with green juniper berry nuances. Taste threshold values: Taste characteristics at 10 ppm: dry chemical, floral rosey with carrot, tropical and hoplike terpy notes and a green vegetative and woody nuance. Natural occurrence: Reported found in muscat grapes, grilled beef, green tea, potato chips, buckwheat, Bourbon vanilla and lemon balm.

1,3-DIPHENYL-2-PROPANONE Synonyms: Benzyl ketone; Dibenzyl ketone; alpha,alphaʹ-Diphenylacetone; 1,3-Diphenyl-acetone; 1,3-Diphenylpropanone; 1,3-Diphenyl-2-propanone; 2-Propanone, 1,3-diphenylCAS No.: 102‑04‑5 FL No.: 07.086 FEMA No.: 2397 NAS No.: CoE No.: 11839 EINECS No.: 203‑000‑0 JECFA No.: 832 Description: 1,3-Diphenyl-2-propanone has a sweet, faint, fruity odor reminiscent of bitter almond. Consumption: Annual: 1.67 lb

2397

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.89 mg

IOFI: n/a

Empirical Formula/MW: C15H14O/210.28 Specifications: (JECFA, 2008) Appearance

White or colorless crystals

Melting point

Assay (min)

97%

Solubility

32–37°C Insoluble in water; soluble in organic solvents and oils; very soluble in ethanol

Boiling point 330°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 15.00 7.00 8.00

Max. 18.00 9.00 12.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.05 4.00 12.00

Max. 0.05 5.00 16.00

DISODIUM 5ʹ-GUANYLATE

517

Synthesis: By heating α, α’-phenyl benzyl ethylene glycol or α, α’-phenyl benzyl ethylene oxide in the presence of diluted H2SO4 or ZnCl2; also by dry distillation of phenylacetate and magnesium chloride (C6H5CH2COOMgCl) or other salts of phenylacetic acid. Aroma threshold values: Aroma characteristics at 10% in ethanol. Sweet, powdery, and honey with floral rose nuances. Taste threshold values: Taste characteristics at 30 ppm: bitter with floral, rose and honey notes. Natural occurrence: Not reported found in nature.

DIPROPYL TRISULFIDE Synonyms: Dipropyl trisulphide; Propyl trisulfide; Trisulfide, dipropyl CAS No.: CoE No.:

6028‑61‑1 726

FL No.: 12.023 EINECS No.: 227‑903‑4

FEMA No.: JECFA No.:

3276 585

NAS No.:

3276

Description: Dipropyl trisulfide has a very powerful, diffusive, garlic-like odor. Consumption: Annual: 15.00 lb

Individual: 0.00001271 mg/kg/day

Regulatory Status: CoE: Approved. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.264 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H14S3/182.38 Specifications: (JECFA, 2008) Acid value (max)

99.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% (including up to 15% dipropyl disulfide) 98°C (4 mmHg); 93°C (6 mmHg)

Specific gravity

1.542–1.590 (20°C) Almost insoluble in water; soluble in alcohol and oils 0.952 (25°C)

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

Usual 1.00 1.00 1.00

Max. 1.00 1.00 1.00

Food Category Meat products Soups

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: By adaptation of Westlake’s procedure. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.0 ppm: alliaceous, sulfurous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances. Natural occurrence: Reported found as a volatile constituent in onion oil. Also found in roasted onion, shallot, onion, leek (raw), chive, nobiru (Allium grayi Regal), roasted peanut and durian (Durio zibethinus).

DISODIUM 5ʹ-GUANYLATE Synonyms: Disodium guanylate; Disodium GMP; Disodium guanosine-5ʹ-monophosphate; Disodium 5ʹ-GMP; Disodium 5ʹ-guanylate; GMP; GMP disodium salt; GMP sodium salt; Guanosine 5ʹ-(disodium phosphate); Guanosine 5ʹ-monophosphate disodium salt; Guanosine 5ʹ-phosphate disodium salt; Guanosine 5ʹMP, disodium salt; 5ʹ-Guanylic acid, disodium salt; Sodium GMP; Sodium guanosine 5ʹ-monophosphate; Sodium guanylate; Sodium 5ʹ-guanylate; 5ʹ-GMP disodium salt CAS No.: CoE No.:

5550‑12‑9 n/a

FL No.: n/a EINECS No.: 226‑914‑1

FEMA No.: JECFA No.:

3668 n/a

NAS No.:

3668

518

DISODIUM 5ʹ-GUANYLATE

Description: Disodium guanylate contains approximately seven molecules of water of crystallization. It has a characteristic taste. Disodium guanylate (GMP) is often used in combination with disodium inosinate (IMP) and monosodium glutamate (MSG). These substances are some of the taste principle components in both animal and vegetable foods, and they contribute to a  fundamental taste sensation called “savory.” The taste intensity differs with the concentration. Although taste quality of IMP or GMP in the presence of MSG is almost similar, GMP provides smoother “fullness” and “thickness” than IMP. The synergistic effect between nucleotides and MSG in cooking has long been empirically established. For example, in traditional Japanese cooking, soup stocks are made by simmering dried tangle (kombu), rich in glutamate (2.26 to 5.73 g/100 g), along with dried bonito (katsuobishi), rich in IMP (0.63 to 1.31 g/100 g) or with a type of dried mushroom, (shiitake) rich in GMP (0.21 g/100 g). Europeans make soup stocks by cooking animal meats rich in IMP or several kinds of mushrooms rich in GMP, along with vegetables containing glutamate (Burdock, 1997). Consumption: Annual: 91666.67 lb

Individual: 0.07768 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 155 et seq., 170.60, 172.530 FDA (other): n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C10H12N5O8Na2P/407.19

Specifications: (FCC, 1996) Amino acids Ammonium salts Appearance

Passes test Passes test Colorless or white crystals or as a white crystalline powder

Heavy metals (as Pb) Not more than 10 mg/kg Loss on drying Passes test Other nucleotides

Passes test

Arsenic

Less than 3 ppm

pH of a 1 in 20 solution

Between 7.0 and 8.5

Assay

97–102% as C10H12N5O8Na2P, calculated on an anhydrous basis

Solubility

Soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gelatins, puddings Gravies Main dishes, NEC Meat products

Usual n/a n/a n/a n/a n/a n/a n/a n/a n/a n/a

Max. 143.00 0.40 3200.00 2000.00 10.00 3000.00 2000.00 240.00 0.15 200.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual n/a n/a n/a n/a n/a n/a n/a n/a n/a n/a

Max. 46.00 2000.00 240.00 200.00 140.00 150.00 1000.00 50.00 3000.00 720.00

Synthesis: This flavor enhancer is derived from fungal sources. Aroma threshold values: n/a Taste threshold values: 0.0125 g/dL (in water) Natural occurrence: Reported found in mushroom (shiitake, enokidake, matsutake, syoro, hatsutake), pork, chicken and whale.

DISODIUM 5ʹ-INOSINATE

519

DISODIUM 5ʹ-INOSINATE Synonyms: 5ʹ-Inosinic acid, disodium salt; Disodium inosinate; Disodium IMP; Disodium 5ʹ-inosinate; Disodium inosine 5ʹ-phosphate; Disodium inosine-5ʹ-monophosphate; IMP disodium salt; IMP sodium salt; Inosin-5ʹ-monophosphate disodium; Inosine 5ʹ-monophosphate disodium; Inosine 5ʹ-monophosphate disodium salt hydrate; Inosine 5ʹIMP disodium salt; Inosine-5ʹmonophosphoric acid disodium salt; Inosine-5ʹ-phosphate; Inosinic acid; 5ʹ-Inosinic acid, disodium salt; Sodium inosinate; Sodium 5ʹ-inosinate; 5ʹ-IMP Disodium salt; 5ʹ-Inosinate sodium; 5ʹ-Inosinic acid, sodium salt (1:2) CAS No.: 4691‑65‑0 FL No.: n/a FEMA No.: 3669 NAS No.: 3669 11895 JECFA No.: n/a INS No. 631 CoE No.: EINECS No.: 225‑146‑4 Description: Disodium 5ʹ-inosinate contains approximately 7.5 molecules of water of crystallization. It is odorless and has characteristic taste. For other details of description, see Disodium 5ʹ-Guanylate. Consumption: Annual: 106833.33 lb

Individual: 0.09053 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 155 et seq., 172.535, 170.60 FDA (other): n/a Trade association guidelines: FEMA PADI: 110.267 mg

IOFI: n/a

Empirical Formula/MW:

C10H11N4O8Na2P/392.17

Specifications: (FCC, 1996) Amino acids Ammonium salts Appearance Assay

Passes test Passes test Colorless or white crystals or white crystalline powder 97–102% as C10H11N4O8Na2P, calculated on an anhydrous basis Not more than 0.015%

Barium salt Clarity and color of Passes test solution Reported uses (ppm): (FEMA, 1994)

Heavy metals (as Pb) Not more than 0.002% Lead Not more than 10 mg/kg Other nucleotides pH of a 1 in 20 solution Solubility Water

Passes test Between 7.0 and 8.5 Soluble in water Not more than 28.5%

Food Category Usual Max. Food Category Usual Baked goods 49.60 141.00 Nonalcoholic beverages 55.00 Cheese 0.40 0.40 Other grains 210.00 Condiments, relishes 98.00 3200.00 Poultry 200.00 Fats, oils 310.00 2000.00 Processed vegetables 98.00 Fish products 10.00 10.00 Reconstituted vegetables 6.00 Frozen dairy 2000.00 3000.00 Seasonings, flavors 14.00 Gravies 107.00 660.00 Snack foods 16.00 Meat products 88.00 220.00 Soft candy 2000.00 46.00 46.00 Soups 68.00 Milk products Synthesis: Disodium 5ʹ-inosinate is derived from mineral, animal (meat/fish), vegetable or fungal sources.

Max. 220.00 240.00 200.00 220.00 50.00 1000.00 50.00 3000.00 660.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beef, pork, chicken, whale, horse mackerel, sweet fish, common sea bass, pilchard, black sea bream, pike, mackerel, mackerel keta salmon, tuna, globefish, eel, dried bonito and squilla.

DISODIUM PHOSPHATE

520

DISODIUM PHOSPHATE Synonyms: Phosphoric acid, disodium salt; Sodium monohydrogen phosphate (2:1:1); Sodium phosphate dibasic; Disodium hydrogenorthophosphate CAS No.: CoE No.:

7558‑79‑4 n/a

FL No.: n/a EINECS No.: 231‑448‑7

FEMA No.: JECFA No.:

2398 n/a

NAS No.: INS No.

2398 339ii

Description: Disodium phosphate is anhydrous or contains two molecules of water of hydration. Consumption: Annual: 33,500,000.00 lb

Individual: 28.3898 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 137.305, 139.110, 150 et seq., 173.310, 175 et seq., 182.1778, 182.6290, 182.6778, 182.8778, 582.6290 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.43 mg

IOFI: n/a

Empirical Formula/MW: Na

O

Na2HO4P/141.96

HO

P O

O

+

-

-

Na

+

Specifications: (FCC, 1996) Appearance

White, crystalline powder or granules

Heavy metal (as Pb)

Not more than 10 mg/kg

Arsenic (as As)

Not more than 3 mg/kg

Insoluble substances

Not more than 0.2%

Assay Fluoride

Not less than 98% Na2HPO4 after drying Not more than 0.005%

Loss on drying Solubility

Not more than 5% for anhydrous; between 18 and 22% for dihydrate Soluble in water; insoluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Fats, oils Frozen dairy Gelatins, puddings Gravies Imitation dairy Meat products Synthesis: n/a

Usual 1.69 3.78 16.59 3.96 0.56 1.88 7.14 0.55 1.16

Max. 1.71 6.63 31.29 4.14 0.66 3.11 7.69 0.57 1.87

Food Category Milk products Other grains Poultry Processed vegetables Snack foods Soft candy Soups Sweet sauces

Usual 9.63 6.94 2.50 0.82 0.34 0.10 0.52 0.46

Max. 35.32 6.94 5.00 0.82 2.19 0.20 0.52 0.46

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

DISODIUM SUCCINATE Synonyms: Sodium succinate; Butanedioic acid, disodium salt; Disodium butanedioate; Disodium succinate; Succinic acid, disodium salt CAS No.: CoE No.:

150‑90‑3 24

FL No.: 08.113 EINECS No.: 205‑778‑7

FEMA No.: JECFA No.:

3277 n/a

NAS No.:

3277

[2,4-DITHIA-1-METHYL-8-OXABICYCLO[3.3.0]OCTANE-3,3ʹ(1ʹ-OXA-2ʹ-METHYL)CYCLOPENTANE]

521

Description: Disodium succinate has an acidic flavor. It is used as an acidity regulator and flavor enhancer. Consumption: Annual: 650.00 lb

Individual: 0.0005508 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 29.328 mg

IOFI: n/a

Empirical Formula/MW: C4H4Na2O4 . 6H2O/270.16 Specifications: (Burdock, 1997) Appearance Arsenic (as As2O3)

Granules or crystalline powder; anhydrous when heated to 120°C 1 ppm (max)

Assay Heavy metal (as Pb)

Anhydrous, 59.99%; hydrate, 40.01%; as succinic acid 43.71% 10 ppm (max)

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

Usual 60.00 60.00 60.00 60.00 60.00

Max. 60.00 60.00 60.00 60.00 60.00

Food Category Meat products Milk products Nonalcoholic beverages Other grains Soups

Usual 60.00 60.00 60.00 60.00 60.00

Max. 60.00 60.00 60.00 60.00 60.00

Synthesis: By a patented process. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in condiments.

(SPIRO)[2,4-DITHIA-1-METHYL-8-OXABICYCLO[3.3.0]OCTANE-3,3ʹ(1ʹOXA-2ʹ-METHYL)CYCLOPENTANE] PLUS SPIRO[DITHIA-6-METHYL-7OXABICYCLO[3.3.0]OCTANE-3,3ʹ-(1ʹ-OXA-2-METHYL)CYCLO-PENTANE] Synonyms: Hexahydro-2ʹ3a-dimethylspiro[1,3-dithiolo[4,5b]furan-2,3ʹ(2ʹH)-furan]; 2,3ʹ(2ʹH)-furan),hexahydro-2ʹ,3a-dimethyl-

Spiro(1,3-dithiolo(4,5-b)furan-

CAS No.: CoE No.:

NAS No.:

38325‑25‑6 2325

FL No.: 15.007 EINECS No.: 253‑884‑7

FEMA No.: JECFA No.:

3270 1296

3270

Description: This compound has a meaty aroma. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 3 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.042 mg

IOFI: Artificial

2,5-DITHIAHEXANE

522 Empirical Formula/MW:

C10H16O2S2/232.37-

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

135–140°C (3 mmHg)

Specific gravity

1.559–1.565 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.200–1.208 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Condiments, relishes Frozen dairy Fruit ices Gravies

Usual 0.045 2.40 0.25 0.25 0.01

Max. 0.045 2.40 0.25 0.25 0.01

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy Soups

Usual 0.10 0.07 0.045 0.10 0.07

Max. 0.10 0.07 0.045 0.10 0.07

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

2,5-DITHIAHEXANE Synonyms: 1,2-bis(Methylmercapto)ethane; 1,2-bis(Methylthio)ethane; Ethane, 1,2-bis(methylthio)- (9CI) CAS No.: CoE No.:

6628‑18‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4298 1707

NAS No.:

n/a

Description: Clear, colorless or pale yellow liquid; dairy aroma with sulfurous note. Consumption: Odor and/or flavor used in butter, cream, custard, yogurt, buttermilk, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.005 mg

IOFI: n/a

Empirical Formula/MW: C4H10S2/122.26

H3C

S S

C H3

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

178–179°C 1.526–1.533 (20°C)

Specific gravity

Insoluble in water; soluble in nonpolar solvents and ethanol 1.039–1.049 (25°C)

1,4-DITHIANE

523

Reported uses (ppm): (FEMA, 2007) Food Category Condiments, relishes Egg products Fish Products Frozen dairy Gravies Meat products Milk products

Usual 0.02 0.02 0.02 0.02 0.02 0.02 0.01

Max. 0.20 0.20 0.20 0.10 0.20 0.20 0.10

Food Category Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.01 0.02 0.01 0.01 10.00 0.02 0.02

Max. 0.10 0.20 0.10 0.10 50.00 0.10 0.10

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

1,4-DITHIANE Synonyms: p-Dithiane; 1,4-Dithiocyclohexane; 1,4-Dithiin, tetrahydro; Diethylene disulfide CAS No.: CoE No.:

505‑29‑3 n/a

FL No.: 15.066 EINECS No.: 208‑007‑2

FEMA No.: JECFA No.:

3831 456

NAS No.:

n/a

Description: 1,4-Dithiane has a seafood-like odor and a garlic/onion taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA Rx: n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.005146 mg

IOFI: Nature Identical

Empirical Formula/MW: S

C4H8S2/120.24 S

Specifications: (JECFA, 2008) Appearance

White to off-white crystals

Melting point

Assay (min)

97%

Solubility

Boiling point

199–200°C

110–112°C Slightly soluble in hot water; soluble in hot alcohol, oil

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Meat products

Usual 0.02 0.02

Max. 8.00 2.00

Food Category Seasonings, flavors Soups

Usual 20.00 0.02

Max. 20.00 1.00

Synthesis: n/a Aroma threshold values (ppb): Aroma characteristics at 0.1% ethanol: seafood-like, solvent, garlic and onion, pyridine like. Taste threshold values (ppb): 0.5 to 10 ppm: seafood-like, clam and oyster fermented garlic and onion, mushroom and turkey. Natural occurrence: Not reported found in nature.

2,8-DITHIANON-4-EN-4-CARBOXALDEHYDE

524

2,8-DITHIANON-4-EN-4-CARBOXALDEHYDE Synonyms: Methialdol; 5-(Methylthio)-2-(methyl-thio)methylpent-2-en1-al; 2-Pentenal, 5-(methy-thio-2-[(methylthio)methyl]-; 2,8-Dithianon-4-en-4-carboxaldehyde; 5-(Methylthio)-2-((methylthio)methyl)-2-pentenal; 5-(Methylthio)-2-((methylthio) methyl)pent-2-enal; 2-Pentenal, 5-(methylthio)-2-((methylthio)methyl)CAS No.: CoE No.:

59902‑01‑1 11904

FL No.: 12.065 EINECS No.: 261‑978‑4

FEMA No.: JECFA No.:

3483 471

NAS No.:

Consumption: Annual: 1.67 lb

3483

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.013 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14OS2/190.33 Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

98% 104–105°C (10 mmHg) 1.557–1.567 (20°C)

Solubility Specific gravity

Slightly soluble in water 1.106–1.105 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Condiments, relishes Gravies Meat products Synthesis: n/a

Usual 0.10 0.10 0.10

Max. 0.20 0.20 0.20

Food Category Seasonings, flavors Soups

Usual 0.10 0.10

Max. 0.20 0.20

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato juice.

2,2ʹ-(DITHIODIMETHYLENE)-DIFURAN Synonyms: Bis(2-furfuryl)disulfide; Difurfuryl disulfide; Furfuryl disulfide; 2,2ʹ-(Dithiobis(methylene))bisfuran; Furan, 2,2ʹ-(dithiobis(methylene)) bisCAS No.: 4437‑20‑1 FL No.: 13.050 FEMA No.: 3146 CoE No.: 11480 EINECS No.: 224‑649‑6 JECFA No.: 1081 Description: 2,2ʹ-(Dithiodimethylene)-difuran has a powerful, repulsive sulfide odor. Consumption: Annual: 183.33 lb

2,2ʹ-(Dithiodi-methylene) NAS No.:

difuran;

3146

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.023 mg

IOFI: Nature Identical

DITTANY (Roots)

525

Empirical Formula/MW:

S

O

C10H10O2S2/226.32

S

O

Specifications: (JECFA, 2008) Appearance

Pale-yellowish, oily liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

229–230°C

Specific gravity

1.585–1.598 (20°C) Slightly soluble in water; soluble oils; miscible in ethanol at room temperature 1.229–1.248 (25°C)

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

Usual 0.01 0.08 0.09 0.06

Max. 0.10 0.40 0.73 0.15

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.05 0.04 0.08

Max. 0.20 0.13 0.40

Synthesis: From furfural and sodium hydrogen sulfide. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: roasted, sulfuraceous, alliaceous, green and meaty. Natural occurrence: Reported found in beef (boiled, cooked) and coffee.

DITTANY (Roots) Botanical name: Dictamnus albus L. Botanical family: Rutaceae Other names: Fraxinella; Burning-bush; Gas-plant; White Dittany Foreign names: Dictame ou Fraxinelle (Fr.), Weisser Diptam, Ascherwurz (Ger.), Dictamo blanco, Fraxinella (Sp.), Dittamo (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6052 977047‑65‑6

Description: Dittany is a glabrous, perennial herb covered with a tacky gland. The plant is native to the island of Crete and widespread throughout the mountains of southern Europe. It has erect, round nodulose stems; coriaceous leaves; irregular, white (sometimes red-streaked) flowers arranged in hirsute clusters; and glabose seeds with an outer black, shiny tunic. Dittany has pale roots. All parts of the plant are covered with lemon-scented glands, which exude sufficient vapor to ignite in hot weather. The parts used are the roots and bark. Dittany has a tonic, aromatic flavor. Derivatives: Infusion (2%) and tincture (20%) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Dittany contains tannic acid, a trace of glucose, gummy matter, considerable extractive matter, a part of which was bitter and acid, and dark-green resin; the ashes give salts of potassium, calcium, magnesium and iron. The presence of dictamine (alkaloid), in combination with trigonellin and chlorine, is responsible for the antispasmodic properties of dittany derivatives. Dittany has been claimed to contain the 5-methoxypsoralen and 8-methoxypsoralen responsible for photocontact dermatitis.

DITTANY OF CRETE

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

DITTANY OF CRETE Botanical name: Origanum dictamnus L. Botanical family: Labiatae; Lamiaceae Other names: Spanish hops Foreign names: Origan dictame (Fr.), Dosten Diptam (Ger.), Dictamo (Sp.), Dittamo Cretico (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2399 n/a

NAS No.: EAFUS No.:

2399 977017‑92‑7

Description: Dittany of Crete is a woody shrub native to the eastern Mediterranean coast (Crete). It grows 25 to 40 cm (10 to 16 in.) tall, with woody stalks, opposite leaves, purple flowers (and branches); it flowers from June to September. The leaves and flowering tops are the parts used. The dried product and its derivatives exhibit an intense, pleasant odor and a bitter, aromatic flavor. Derivatives: Infusion (3%), tincture (20% in 65% ethanol) and fluid extract. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.683 mg

IOFI: Natural

Essential oil composition: The volatile constituents of the aroma include pulegone and carvacrol. The limonoid triterpene, obacunone, was also detected in dittany of Crete. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 21.00

Max. 55.00

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

DIVANILLIN Synonyms: [1,1ʹ-Biphenyl]-3,3ʹ-dicarboxaldehyde, 6,6ʹ-dihydroxy-5,5ʹ-dimethoxy-; 6,6ʹ-Dihydroxy-5,5ʹ-dimethoxybiphenyldic arboxaldehyde; 2,2ʹ-Dihydroxy-3,3ʹ-dimethoxy-5,5ʹ-diformylbiphenyl; 5,5ʹ-Bivanillin; Dehydrodivanillin CAS No.: CoE No.:

2092‑49‑1 n/a

FL No.: 05.221 EINECS No.: n/a

FEMA No.: JECFA No.:

4107 1881

NAS No.:

n/a

Description: White solid; fruity vanilla aroma. Consumption: Odor and/or flavor used in butter, butter rum, butterscotch, cappuccino, cream, cream ice cream, etc. 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: 8.044 mg

IOFI: Artificial

2-trans-6-cis-DODECADIENAL

527

Empirical Formula/MW: O

OH O

H3C

C16H14O6/302.28

C H3

O OH

O

Specifications: (JECFA, 2008) Assay (min)

91%

Refractive index

Boiling point

486–487°C

Solubility

Melting point

315°C

1.651 ± 0.02 (20°C) Practically insoluble to insoluble in water; soluble in benzyl alcohol and ethanoll

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings

Usual 15.00 30.00 100.00 10.00 15.00 10.00 10.00 15.00

Max. 30.00 50.00 200.00 20.00 20.00 20.00 20.00 20.00

Food Category Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 30.00 10.00 10.00 10.00 5.00 10.00 20.00 10.00

Max. 50.00 30.00 20.00 40.00 15.00 30.00 40.00 30.00

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

2-trans-6-cis-DODECADIENAL Synonyms: 2,6-Dodecadienal, (2E,6Z)-; trans-2-cis-6-Dodecadienal; 2-trans,6-cis-Dodecadienal; 2,6-Dodecadienal, (E,Z)-; (E,Z)-2,6-Dodecadienal; (2E,6Z)-Dodeca-2,6-dienal CAS No.: CoE No.:

21662‑13‑5 n/a

FL No.: 05.120 EINECS No.: 244‑515‑0

FEMA No.: JECFA No.:

3637 1197

NAS No.:

3637

Description: 2-trans-6-cis-Dodecadienal has a faint fatty aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.000456 mg

IOFI: Nature Identical

trans, trans-2,4-DODECADIENAL (2E,4E)-

528 Empirical Formula/MW: C12H20O/180.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light pale-yellow liquid

Solubility

Assay Boiling point

97.5% 130°C (5 mmHg)

Specific gravity

1.425–1.431 (20°) Soluble in fat and ethanol; insoluble in water 0.987–0.993 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Fats, oils Gravies Meat products

Usual 0.0002 0.002 0.0046

Max. 0.002 0.01 0.02

Food Category Seasonings, flavors Snack foods Soups

Usual 0.002 0.002 0.0023

Max. 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, herbal, waxy and aldehydic. Natural occurrence: Reported found in cooked chicken, guinea hen and cardamom.

trans, trans-2,4-DODECADIENAL (2E,4E)Synonyms: trans,trans-2,4-Dodecadienal; 2,4-Dodecadienal, (E,E)-; (E,E)-2,4-Dodecadienal; (E,E)-2,4-Dodecadien-1-al; (2E,4E)-Dodeca-2,4-dienal CAS No.: CoE No.:

21662‑16‑8 11758

FL No.: 05.125 EINECS No.: 244‑517‑1

FEMA No.: JECFA No.:

3670 1196

NAS No.:

3670

Description: trans, trans-2,4-Dodecadienal has an oily, fried meat, tallow aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.107 mg

IOFI: n/a

Empirical Formula/MW: C12H20O/180.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) Boiling point

85% 130°C (6 mmHg)

Specific gravity

1.470–1.476 (20°C) Slightly soluble in water; soluble in ethanol; miscible in oils 0.983–0.989 (25°C)

γ-DODECALACTONE

529

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

Usual 0.50 0.30 0.30

Max. 1.00 0.50 0.50

Food Category Meat products Snack foods Soups

Usual 0.30 0.30 0.30

Max. 0.50 0.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in “country-cured” ham, oxidized milk and potato chips.

γ-DODECALACTONE Synonyms: Dihydro-5-octyl-2(3H)-furanone; Dihydro-5-octylfuran-2(3H)-one; gamma-Dodecalactone; Dodecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Dodecanolactone; Dodecanolide-1,4; 4-Dodecanolide; 2(3H)-Furanone, dihydro-5-octyl-; 4-Hydroxydodecanoic acid lactone; 4-Hydroxydodecanoic acid, gamma-lactone; gamma-Octyl-gamma-butyrolactone; gamma-n-Octyl-gamma-n-butyrolactone CAS No.: CoE No.:

2305‑05‑7 2240

FL No.: 10.019 EINECS No.: 218‑971‑6

FEMA No.: JECFA No.:

2400 235

NAS No.:

2400

Description: γ-Dodecalactone has a fatty, peachy, somewhat musky odor and buttery, peach-like flavor. Consumption: Annual: 2166.67 lb

Individual: 0.001836 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 4.39 mg

IOFI: Natural

Empirical Formula/MW: C H3

C12H22O2/198.30 O

O

Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 97% 131°C (1.5 mmHg)

Refractive index Solubility Specific gravity

1.451–1.456 (20°C) 1 mL in 1 mL 95% alcohol 0.933 to 0.938 (25°C)

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

Usual 0.67 18.71 0.01 0.74 9.47

Max. 1.67 25.62 0.01 0.74 14.98

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.53 10.24 8.62 14.84

Max. 26.91 15.55 13.89 21.57

Synthesis: From 1-dodecen-12-oic acid with H2SO4 at 90°C; from 4-hydroxydodecanoic acid by lactonization; also from methylacrylate and octanol. Aroma threshold values: Detection: 7 ppb; aroma characteristics at 1.0%; sweet, creamy, fruity peach and apricot, lactonic, with dairy waxy and fatty nuances.

δ-DODECALACTONE

530

Taste threshold values: Taste characteristics at 1 to 10 ppm: sweet, fruity peach, milky fatty and waxy with a pulpy fruity mouthfeel. Natural occurrence: Reported found in apricot, cooked pork, milk products, peach, bilberry, guava fruit, papaya, pineapple, fresh blackberry, strawberry, celery leaves and stalks, celery root, blue cheeses, cheddar cheese, Swiss cheese, meats, beer, rum, mushrooms, plum brandy, quince, chervil, naranjilla fruit and other natural sources.

δ-DODECALACTONE Synonyms: n-Heptyl-δ-valerolactone; delta-Dodecalactone; Dodecanoic acid, 5-hydroxy-, delta-lactone; Dodecan-5-olide; 6-Heptyltetrahydro-2H-pyran-2-one; delta-Heptyl-delta-valerolactone; n-Heptyl-delta-valerolactone; 5-Hydroxydodecanoic acid lactone; 5-Hydroxydodecanoic acid delta-lactone; 2H-Pyran-2-one, 6-heptyltetrahydro CAS No.: CoE No.:

713‑95‑1 624

FL No.: 10.008 EINECS No.: 211‑932‑4

FEMA No.: JECFA No.:

2401 236

NAS No.:

2401

Description: δ-Dodecalactone has a powerful, fresh, coconut-fruity, oily odor. On dilution the odor is butter-like. At low levels, it has a peach-, pear-, plum-like flavor. Consumption: Annual: 22000.00 lb

Individual: 0.01864 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.936 mg

IOFI: Natural

Empirical Formula/MW: C12H22O2/198.31 O

C H3

O

Specifications: (JECFA, 2008) Acid value (max)

8.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min)

98%

Specific gravity

1.458–1.461 (20°C) Very soluble in alcohol, propylene glycol and vegetable oil; insoluble in water 0.942–0.950 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils

Usual 0.81 1.50 3.30 0.30 0.05 1.00 9.70

Max. 2.07 20.00 3.30 3.80 0.10 2.00 40.00

Food Category Frozen dairy Fruit juice Gelatins, puddings Meat products Milk products Nonalcoholic beverages Soft candy

Usual 0.25 0.0001 2.78 2.50 0.25 1.82 1.00

Max. 1.00 0.0001 6.98 9.00 1.00 4.20 200.00

Synthesis: By lactonization of 5-hydroxydodecanoic acid. Aroma threshold values: Aroma characteristics at 1.0%: waxy, fatty, dairy-like, lactonic, milky creamy afternote with a fruity strawberry nuance. Taste threshold values: Taste characteristics at 10 ppm: strong fatty creamy, stale milky lactonic massoia notes with a dairy mouthfeel. Natural occurrence: Reported found in apricot, butter, cheddar cheese, coconut, cooked beef, milk products, peach, pineapple and strawberry.

DODECANAL DIMETHYL ACETAL

531

ε-DODECALACTONE Synonyms: epsilon-Dodecalactone; 7-Hexyl-2-oxepanone; 7-Hexyloxepan-2-one; 2-Oxepanone, 7-hexyl; Dodecanoic acid, 6-hydroxy-, epsilon-lactone CAS No.: CoE No.:

16429‑21‑3 n/a

FL No.: 10.028 EINECS No.: 240‑483‑7

FEMA No.: JECFA No.:

3610 242

NAS No.:

3610

Description: ε-Decalactone has a sweet, fruity, peach, apricot, celery odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.109 mg

IOFI: Artificial

Empirical Formula/MW: C12H22O2/198.30

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

150°C (2 mmHg)

Specific gravity

1.459–1.463 (20°C) Slightly soluble in water; miscible in fat 0.950–0.958 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Gravies Hard candy

Usual 5.00 1.00 1.00 2.00 2.00

Max. 10.00 2.00 2.00 5.00 5.00

Food Category Imitation dairy Nonalcoholic beverages Nut products Soft candy

Usual 1.00 0.50 2.00 1.00

Max. 2.00 2.00 5.00 2.00

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

DODECANAL DIMETHYL ACETAL Synonyms: 1,1ʹ-Bis(methoxy)dodecane; 1,1-Dimethoxydodecane; Dodecanal dimethyl acetal; Lauryl aldehyde dimethyl acetal; Dodecane, 1,1-dimethoxy-; Laural dimethyl acetal; Lauryl aldehyde dimethyl acetal CAS No.: CoE No.:

14620‑52‑1 n/a

FL No.: EINECS No.

n/a 238‑659‑3

FEMA No.: JECFA No.:

4366 1746

NAS No.:

n/a

Description: Clear, colorless liquid; fatty, citrus-like aroma. Consumption: Odor and/or flavor used in aldehydic, bergamot, honey, narcissus, violet, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

Individual: n/a

2-DODECENAL

532 Trade association guidelines: FEMA PADI: 0.440 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

O

C14H30O2/230.39 O C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

268–269°C

Specific gravity

1.428–1.434 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.847–0.853 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Gelatins, puddings

Usual 4.00 4.00 2.00

Max. 20.00 20.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 10.00

Max. 10.00 50.00

Synthesis: n/a Aroma threshold values: Green-type, medium-strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-DODECENAL Synonyms: trans-2-Dodecen-1-ol; 3-Nonyl acrolein; Dodec-2-en-1-al; Dodecen-(2)-ol-(1); beta-Octyl acrolein; (E)-2-Dodecen-1-al CAS No.:

4826‑62‑4 20407‑84‑5a

CoE No.:

124

a

05.037 05.144a 225‑402‑5 EINECS No.: 243‑797‑2a

FL No.:

FEMA No.:

2402

JECFA No.:

1350

NAS No.:

2402

Isomer: trans-2-Dodecenal or Dodec-2(trans)-enal.

Description: 2-Dodecenal has a powerful, fatty, citrus-like odor at low levels and a mandarin taste. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CRF 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.80 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O/182.31 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay (min) Boiling point

93% (sum of isomers) 272°C

Specific gravity

1.454–1.460 (20°C) Soluble in most fixed oils and ethanol; insoluble in water 0.839–0.849 (25°C)

(Z)-4-DODECENAL

533

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

Usual 1.00 3.20 3.29

Max. 3.00 7.25 5.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.10 1.81 2.63

Max. 4.20 3.28 4.75

Synthesis: By condensation of acetaldehyde with decanal; also from α-bromolauric acid by way of the ethyl ester and alcohol. Aroma threshold values: Detection: 1.4 ppb; aroma characteristics at 0.1% in neobee oil: fatty, waxy, metallic, fatty tallow, greasy, meaty, green vegetative cucumber with chicken and cilantro notes. Taste threshold values: Taste characteristics at 0.1 ppm: strong aldehydic, soapy, vegetative green, celery and cucumber-like, banana musty, chicken fatty and brothy. Natural occurrence: Reported found in orange peel oil, kumquat peel oil, milk (0.0006 ppm), grilled and roasted beef, cured pork, roasted peanut (0.02 to 0.11 ppm), coriander leaf and unprocessed rice. Its presence has also been reported in the essential oils of Eryngium facidum and Achasma walang Val.

(Z)-4-DODECENAL Synonyms: cis-4-Dodecenal; Tangerinal; 4-Dodecenal, (4Z)CAS No.: CoE No.:

21944‑98‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4036 1636

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.029 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: HO

C12H22O/182.31

CH3

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

94%

Solubility

Boiling point Other requirements

254°C Also contains 3–4% dodecanal

Specific gravity

1.443–1.449 (20°C) Soluble in fats, ethanol and nonpolar solvents; insoluble in water 0.843–0.847 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confectionary, frostings Frozen dairy Fruit ices Synthesis: n/a

Usual 0.08 0.10 0.10 4.00 1.00 0.08 0.08

Max. 0.16 0.20 0.20 8.00 2.00 0.16 0.16

Food Category Gelatins, puddings Hard candy Jams, jellies Nonalcoholic beverages Snack foods Soft candy

Usual 0.05 0.10 0.04 0.05 0.10 0.10

Max. 0.10 0.20 0.08 0.10 0.20 0.20

11-DODECENOIC ACID

534

Aroma threshold values: Detection threshold for an analogous material, (E)-2-dodecenal was reported as 0.0014 ppm (water) Taste threshold values: n/a Natural occurrence: Reportedly present in coriander leaves.

11-DODECENOIC ACID Synonyms: Dodec-11-enoic acid CAS No.: CoE No.:

65423‑25‑8 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4355 1635

NAS No.:

n/a

Description: Colorless liquid; fatty, citrusy aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.028 mg

IOFI: n/a

Empirical Formula/MW: OH

H2C

C12H22O2/198.30 O

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Boiling point

272–274°C

Solubility

Melting point

20°C

Specific gravity

1.447–1.457 (20°C) Insoluble in water; soluble in most organic solvents and ethanol 0.890–0.897 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 0.20

Max. 9.00

Food Category Milk products

Usual 0.01

Max. 0.20

Synthesis: n/a Aroma threshold values: Fatty-type, medium-strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

DODECYL BUTYRATE Synonyms: n-Dodecyl butyrate; Lauryl butyrate; Butyric acid dodecyl ester; Dodecyl butanoate CAS No.: CoE No.:

3724‑61‑6 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4340 1877

NAS No.:

n/a

Description: Liquid; slightly fruity light aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.368 mg

IOFI: n/a

DODECYL ISOBUTYRATE

535

Empirical Formula/MW: C H3

C16H32O2/256.42

H3C

O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

305–306°C

Specific gravity

1.433–1.438 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.857–0.862 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats, oils

Usual 2.00 50.00 2.00

Max. 20.00 250.00 20.00

Food Category Frozen dairy Hard candy Nonalcoholic beverages

Usual 0.20 5.00 10.00

Max. 30.00 20.00 100.00

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

DODECYL ISOBUTYRATE Synonyms: Dodecyl 2-methylpropanoate; Lauryl isobutyrate; Lauryl 2-methylpropanoate; Dodecyl isobutyrate; Isobutyric acid, dodecyl ester; Propanoic acid, 2-methyl-, dodecyl ester CAS No.: CoE No.:

6624‑71‑1 10563

FL No.: 09.523 EINECS No.: 229‑583‑1

FEMA No.: JECFA No.:

3452 193

NAS No.:

3452

Description: Dodecyl isobutyrate is an ester of aliphatic alcohol with branched-chain acyclic acid. Consumption: Annual: <1.00 lb

Individual: 0.00001243 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.447 mg

IOFI: Artificial

Empirical Formula/MW: C16H32O2/256.43 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

97% 299°C

Specific gravity

1.432–1.436 (20°C) Soluble in organic solvents; insoluble in water 0.854–0.860 (20°/20°C)

DODECYL PROPIONATE

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

Usual 0.10 3.00 0.50 0.10

Max. 0.50 8.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Soft candy

Usual 0.83 0.40 0.40

Max. 6.00 8.00 8.00

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

DODECYL PROPIONATE Synonyms: Dodecyl propanoate; n-Dodecyl propionate; Propanoic acid, dodecyl ester; Lauryl propionate; Propionic acid, laurinyl ester; n-Dodecyl propanoate CAS No.: CoE No.:

6221‑93‑8 n/a

FL No.: EINECS No.

n/a 228‑299‑5

FEMA No.: JECFA No.:

4338 1876

NAS No.:

n/a

Description: Liquid; slightly fruity, light aroma. Consumption: Odor and/or flavor used in citrus, fixer, and herbal. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.045 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

C15H30O2/242.4

O

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

283–284°C

Specific gravity

1.432–1.436 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 0.860–0.866 (20°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 50.00 5.00 0.20

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

Max. 10.00 250.00 100.00 3.00

Food Category Hard candy Milk products Nonalcoholic beverages Snack foods

Usual 20.00 5.00 10.00 5.00

Max. 40.00 30.00 100.00 20.00

DOG GRASS EXTRACT

537

DOG GRASS Botanical name: Agropyron repens L. Beauv. Botanical family: Gramineae Other names: Triticum; Quack grass; English couch; Couch grass; Agropyrum Foreign names: Petit chiendent (Fr.), Kriechende Queke or Gemeine Quecke (Ger.), Grama el norte (Sp.), Gramigna (It.) Description: Dog grass is a perennial herb (weed) that has solitary culm and long, nodulose, creeping rootstocks with several smaller roots. The leaves are flat, linear-lanceolate, forming an enveloping sheath at the base. The greenish flowers are arranged in long, assurgent spikelets. The plant flowers from June to August. The rhizomes are the part used. Derivatives: Fluid extract, soft aqueous extract, dried aqueous extract, tincture and infusion. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Rhizomes: Category 5 (additional toxicological and/or chemical information required) FDA: 21 CFR 182.20 FDA (other): Banned use of dog grass addition to digestive aid drug products and to orally administered menstrual drug products (nonprescription drugs) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituents include triticin, malic acid, glucosides and agropyrene, to which a mild antibiotic action is attributed. Dog grass has been reported to contain dextrose, gum, lactic acid, inosite, levulose, mannite, silica and vanillin. Aroma threshold values: n/a Taste threshold values: n/a

DOG GRASS EXTRACT CAS No.: CoE No.:

977038‑73‑5 19

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2403 n/a

NAS No.:

2403

Description: See Dog Grass. Consumption: Annual: 2183.33 lb

Individual: 0.001850 mg/kg/day

Regulatory Status: CoE: Dog grass extract: Category 5 (additional toxicological and/or chemical information required). Use levels in ppm: Nonalcoholic beverages 9.58; frozen dairy 500; soft candy 5.00; baked goods 32.42; gelatins, puddings 0.90. FDA: 21 CFR 182.20, 582.20 FDA (other): Banned use of dog grass addition to digestive aid drug products and to orally administered menstrual drug products (nonprescription drugs) JECFA: n/a Trade association guidelines: FEMA PADI: 4.359 mg

IOFI: Natural

Essential oil composition: The stem distillate has been reported to contain: carvacrol (44%), palmitic acid (23.5%), trans-anethole (6.8%), carvone (5.5%), thymol (4.3%), menthol (3.5%), pentadecane acid (2.5%), linoleic acid (2.5%), pelargonic acid (1.8%), oleic acid (1.6%), menthone (1.4%), myristic acid (1.3%). In addition to these, constituents and rostenone (37 to 42 ng/g) in dry leaf and stem and progesterone (15 ng/g) in dry stem are detected (CoE, 2000). Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Soft candy Aroma threshold values: n/a Taste threshold values: n/a

Usual 25.90 3.00 3.00

Max. 32.42 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages

Usual 0.25 6.79

Max. 0.90 9.58

DRAGON’S BLOOD

538

DRAGON’S BLOOD Botanical name: Daemonorops draco Blume; D. propinquus Becc. Botanical family: Palmae Other names: Dracorubin; Dragon’s blood extract Description: The resin exuding from the fruit of Malaysian rattan palm. Most of the Malaysian supply comes from unripe, scaly, cherry-sized fruits of eight species of climbing jungle palms (rattan) belonging to the genus Daemonorops. The resin is collected by shaking the dry fruits in baskets filled with cockleshells. The friction detaches the resin, which falls through the bottom of the basket in the form of a gritty powder. The latter is then pounded to dust, softened with hot water and molded into cakes. Dragon’s blood is an astringent and a colorant. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The color of the extracts (red) derives from the presence of dracorubin. The resin also contains benzoic acid and tannin. Dragon’s blood has been reported to contain dracoflavans B1, B2, C1, C2, D1 and D2, new A-type deoxyproanthocyanidins.* Aroma threshold values: n/a Taste threshold values: n/a

DRAGON’S BLOOD EXTRACT Other names: Dragon’s blood; Dragon’s blood extract (Daemonorops spp. and other botanical sources); Draco rubin extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: 232‑530‑5

FEMA No.: JECFA No.:

2404 n/a

NAS No.: EAFUS

2404 9000‑19‑5

Description: See Dragon’s Blood. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): See Dragon’s Blood. JECFA: n/a Trade association guidelines: FEMA PADI: 26.00 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 250.00

Max. 300.00

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

DULSE (ALGAE, RED) Botanical name: Rhodymenia palmata (L.) Grev. (Porphyra spp. and Gloiopeltis furcata) Botanical family: Laminariaceae or Rhodymeniaceae CAS No.: CoE No.: *

977007‑74‑1 n/a

FL No.: n/a EINECS No.: n/a

Arnone et al. (1997) J. Nat. Prod. 60, 971.

FEMA No.: JECFA No.:

2405 n/a

NAS No.:

2405

DULSE (ALGAE, RED)

539

Description: Any of several coarse, red seaweeds used as a food in Scotland, Ireland and other northern countries. It is especially abundant along the New England coast, growing on rocks and larger seaweeds. It consists of flat, fan-shaped fronds, solitary or tufted, a good deal divided and sometimes subdivided. Dulse is eaten raw as a relish, either fresh or dried; plant boiled in water or cooked in butter or milk to be served as a vegetable with fish or meat and added to stews and similar dishes. It should be washed several times before using. In Scotland, it is roasted by twisting it around red-hot tongs. It offers little in the way of nutrition, as its main components are not assimilated; its food merits are confined chiefly to its gelatinous properties, which are useful for thickening soups, beverages and jams. The entire weed is used. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1121, 582.30, 582.40 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Composition: Dulse is found to contain aluminum, arsenic, calcium, chromium, cobalt, iodine (0.7% dry weight), iron, magnesium, mercury, phosphorus, potassium, protein, silicon, sodium (10%), tin and zinc Aroma threshold values: n/a Taste threshold values: n/a

E ELDER (Flowers) Botanical name: Sambucus nigra L. — for flowers and tree leaves; S. canadensis L. — for flowers only Botanical family: Caprifoliaceae Other names: Sambucus; Sweet elder Foreign names: Sureau (Fr.), Holunder (Ger.), Sauco (Sp.), Sambuco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2406 n/a

NAS No.: EAFUS No.:

2406 977002‑47‑3

Description: Shrub or small tree that grows wild along rivers and brooks in the mountainous areas of southern Europe and western Asia. It has an erect stalk, opposite leaves, whitish-yellow flowers (June) that are scented and arranged in terminal clusters, and round, black, fleshy berries. The flowers and tree leaves are the parts used. Elder has an aromatic, bitter tonic flavor. Derivatives: Fluid extract and tincture (20% in 60% ethanol or 15% in 55% ethanol). Consumption: Annual: 16666.67 lb

Individual: 0.01412 mg/kg/day

Regulatory Status: CoE: Flowers and flower tips: Category 1 (no restriction). Use levels (flowers) in ppm: baked goods 30.00; frozen dairy 44.0; gelatins, puddings 30.0; soft candy 30.0; nonalcoholic beverages 489.5; alcoholic beverages 14.50. Flower use in alcoholic beverages 3 g/L. Fruit: Category 3 (with limits on hydrocynaic acid). FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 53.397 mg

IOFI: Natural

Essential oil composition: The derivatives obtained from leaves contain sambunigrin, a mandelonitrile glucoside; on enzymatic hydrolysis it liberates HCN, which must be removed prior to use. Essential oil from flowers contains 0.3% essential oil composed of free fatty acids and alkanes. Additionally, triterpenes, sterols, ursolic acid, flavonoids and flavone glucosides have been detected, as well as traces of sambunigrin. Fruits contain rutin, sambucin, isoquercitrim. Seeds contain sambunigrin. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 14.50 10.00 15.00

Max. 14.50 30.00 44.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 489.5 10.00

Max. 30.00 489.5 30.00

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

ELDER FLOWERS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6193 977010‑39‑1

Description: The flowers of elder yield on extraction with benzene or petroleum ether a solid, dark-green or olive-green concrete from which an absolute is prepared. The odor varies according to the solvent used, but it is generally intensely sweet-herbaceous, honey-waxy, faintly anisic-floral or spicy. Also see Elder (Flowers). Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

Regulatory Status: CoE: See Elder (Flowers). FDA: 21 CFR 182.20, 582.20 FDA (other): See Elder (Flowers). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural 541

ELDER TREE LEAVES

542

Physical–chemical characteristics: The concrete is brownish-yellow when extracted in petroleum ether. The absolute is a solid, waxy mass and is slightly lighter in color than the parent concrete. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: sweet, fruity, floral, woody and brown botanical-like.

ELDER TREE LEAVES CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6053 977038‑74‑6

Description: See Elder (Flowers). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Leaves and extracts: Category 5 (with limits on hydrocyanic acid) FDA: 21 CFR 172.510 (in alcoholic beverages only, not to exceed 25 ppm prussic acid in the flavor). FDA (other): See Elder (Flowers). JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

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

ELECAMPANE Botanical name: Inula helenium L. Botanical family: Compositae; Asteraceae Other names: Inula, scabwort; Scabwort; Elf Dock; Wild Sunflower; Horseheal; Velvet Dock Foreign names: Grande aunee (Fr.), Echter Alant (Ger.), Enula Campana (Sp.), Enula Campana (It.) Description: Perennial, herbaceous plant, branched and velveted, widespread throughout Europe and western Asia; grows 1 to 2 m (3 to 7 ft) tall. The plant has cylindrical, erect stalks; nodular, fleshy rhizomes; alternate leaves and yellow flowers. It blooms from May to August. The parts used are the rhizomes and roots. Elecampane has a bitter, aromatic flavor. Derivatives: Decoction (2%), infusion (5%), tincture (20% in 5% ethanol), and fluid and soft extracts. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Elecampene rhizomes and roots; in alcoholic beverages only) FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: The dried product and its derivatives contain inulin, alantol, helenin, alantic acid and other substances. Aroma threshold values: n/a Taste threshold values: n/a

ELECAMPANE ROOT EXTRACT CAS No.: CoE No.:

84012‑20‑4 n/a

FL No.: n/a EINECS No.: 281‑666‑1

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6054

Description: An oleoresin or concrete is produced by solvent extraction of the roots of Elecampane. The concrete is further processed to an alcohol-soluble absolute. It has a very soft, woody root-like, slightly fatty-sweet odor. Also see Elecampane.

ELEMI (Gum)

543

Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: The absolute is a dark olive-green or brown, semisolid mass at room temperature. Essential oil composition: The root extract was found to contain eudesmanolides alantolactone, isoalantolactone, and 11-alpha H, 13-dihydroisoalantolactone (antimycobacterial compounds). Aroma threshold values: n/a Taste threshold values: n/a

ELECAMPANE ROOT OIL Other names: Alantol (8Cl) (9Cl); Aunee absolute; Aunee concrete; Elecampone oil CAS No.: CoE No.:

1397‑83‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6055

Description: The oil is produced from the dried comminuted roots, collected from cultivated or wild growing plants. It has drywoody odor and sweet, somewhat honey- or amber-like fatty undertone. Also see Elecampane. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (Elecampene rhizomes and roots; in alcoholic beverages only) FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Physical–chemical characteristics: It is a semisolid mass or viscous liquid that displays a mass of crystals. The color is dark-yellow to brownish-yellow, occasionally pale-yellow and turbid. Aroma threshold values: n/a Taste threshold values: n/a

ELEMI (Gum) Botanical name: Canarium commune L. or C. luzonicum Miq. Botanical family: Burseraceae Other names: Resins, Manila elemi; Elemi; Elemis anhydrol; Elemis gum; Elemi gum extractives; Elemi oil; Elemi resin; Elemi resinoid; Manila elemi copal Foreign names: Elemi (Fr.), Elemi (Ger.), Elemi (Sp.), Elemi (It.) CAS No.: CoE No.:

9000‑75‑3 n/a

FL No.: n/a EINECS No.: 232‑557‑2

FEMA No.: JECFA No.:

2407 n/a

NAS No.:

2407

Description: The tree grows wild or cultivated in the Philippines. Elemi, a resin, is the pathological exudate flowing from incisions made on the trunk bark. The largest resin production coincides with the appearance of the leaves at the beginning of the rainy season. The gum-resin outflows as a soft, yellowish-white mass that hardens to a wax-like consistency on exposure to air. The part used is the resinous exudate. Elemi has a characteristic green, fresh, lemon-like, agreeable, balsamic odor. Derivatives: Resinoid (prepared by solvent extraction of the crude exudate). Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

ELEMI OIL

544 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.340 mg

IOFI: Natural

Physical–chemical characteristics: Elemi gum is a semisolid, pale-yellow, waxy mass, usually containing several wood splinters. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.52 0.40 0.40

Max. 9.17 1.10 1.10

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 0.23 0.40

Max. 10.00 0.95 1.10

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

ELEMI OIL Other names: Elemi; Oil of canarium cummune; Oils, Manila elemi CAS No.: CoE No.:

8023‑89‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2408 n/a

NAS No.:

2408

Description: The oil is steam-distilled from the crude resin in 20 to 30% yields. It has a pleasant odor reminiscent of phellandrene. This oil is not stable because of the oxidation of terpenes. Freshly distilled oils should be preferred for use in flavor and perfume application. Consumption: Annual: 250.00 lb

Individual: 0.0002118 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.560 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation Refractive index

Solubility Specific gravity

+40°50ʹ to +64° 1.4800 to 1.4880 (20°C)

1:0.5 to 1:1 in 90% ethanol 0.880 to 0.910 (15°C)

Physical–chemical characteristics: Elemi oil is a colorless or pale-yellow, mobile liquid. Its high content of unstable monoterpenes tends to form peroxides and may present hazard of explosion after heating the oil. Upon storage, the oil tends to resinify and polymerize, the odor can become disagreeable. Essential oil composition: Main constituents include alpha-d-phellandrene, depentene, elemicin and sesquiterpene alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 1.68 10.67 1.50 6.12 1.98

Max. 3.36 17.20 7.00 7.27 2.70

Food Category Meat products Nonalcoholic beverages Soft candy Soups

Usual 3.00 3.46 13.37 5.00

Max. 3.00 4.26 16.81 10.00

(+/-)-2,8-EPITHIO-cis-p-MENTHANE

545

(+/-)-2,8-EPITHIO-cis-p-MENTHANE Synonyms: 6-Thiabicyclo[3.2.1]octane,4,7,7-trimethyl-,(Z)-; Zestoril; Grapefruit menthane; 2,8-Epi-thio-para-menthane; Thiocineole; 4,7,7-Trimethyl-6-thiabicyclo(3.2.1)octane; Trimethyl-6-thiabicyclooctane; Zestorial; 2,8-Epitio-p-menthane CAS No.: CoE No.:

68398‑18‑5 n/a

FL No.: 12.120 EINECS No.: 269‑970‑2

FEMA No.: JECFA No.:

4108 1685

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid; earthy, citrus aroma with menthol-like undertones. Consumption: Odor and/or flavor used in apricot, citrus, black currant, durian, grapefruit, mango, papaya, passion fruit, peach, pineapple, and tomato. Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: n/a

Empirical Formula/MW:

H3C

C10H18S/170.32

H3C

C H3 S

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Other requirements

2.0 93% 80°C (0.9 mmHg) 222–223°C Also contains 5–6% limonene

Refractive index Solubility Specific gravity

1.513–1.521 (20°C) Insoluble in water; soluble in ethanol 0.997–1.001 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Jams, jellies

Usual 0.05 0.08 0.01 0.02 0.02 0.05 0.02 0.005 0.08 0.02

Max. 0.50 0.80 0.10 0.20 0.20 0.50 0.20 0.05 0.80 0.20

Food Category Meat products Nonalcoholic beverages Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 0.02 0.05 0.02 0.01 0.01 0.01 0.03 0.05 0.03

Max. 0.20 0.50 0.20 0.10 0.10 0.10 0.30 0.50 0.30

Synthesis: n/a Aroma threshold values: High strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: At 1 ppm level, it tastes sulfureous with juicy fruity notes. It has tropical nuances of passion fruit, pineapple and mango. It imparts a grapefruit citrus note. Natural occurrence: Reported found in nature.

4,5-EPOXY-(E)-2-DECENAL

546

4,5-EPOXY-(E)-2-DECENAL Synonyms: 3-(3-Pentyloxiran-2-yl)prop-(E)-2-enal; 2-Propenal, 3-(3-pentyloxiranyl), (2E)CAS No.: CoE No.:

188590‑62‑7 n/a

FL No.: 16.071 EINECS No.: n/a

FEMA No.: JECFA No.:

4037 1570

NAS No.:

n/a

Description: 4,5-Epoxy-(E)-2-decenal has a fruity aroma. The flavor profile of the (–)-isomer is reported to be at least 3 to 5 times stronger than the (+/–)-racemate, or 10 times stronger than the (+)-isomer. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: PADI: 0.052 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C10H16O2/168.23

CH3

H O

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Clear liquid 87% (trans isomer) 80–83°C (0.65 mmHg)

Refractive index Solubility Specific gravity

1.472–1.478 (20°C) Soluble in water and ethanol 0.94300.949 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confectionaries, frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 0.001 0.10 0.001 0.10 0.001 0.10 0.001 0.10 0.10 0.10 0.01 0.01 0.01 0.001 0.10 0.001 0.10

Max. 0.10 1.00 0.10 1.00 0.10 1.00 0.10 1.00 1.00 1.00 0.50 0.50 0.50 0.10 1.00 0.10 1.00

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

Synthesis: Prepared by homologation of the precursor aldehyde epoxide using a Wittig reaction. Aroma threshold values: 5.0 × 10 –7 to 5.0 × 10 –6 mg/m3 in air. Taste threshold values: n/a Natural occurrence: n/a

Usual 0.10 0.001 0.10 0.10 0.001 0.01 0.01 0.10 0.01 0.01 0.01 2.00 0.10 0.001 0.10 0.001 0.10

Max. 1.00 0.10 1.00 1.00 0.10 1.00 1.00 1.00 1.00 1.00 1.00 10.00 1.00 0.10 1.00 0.10 1.00

ERIGERON

547

EPOXYOXOPHORONE Synonyms: 7-Oxabicyclo[4.1.0]heptane-2,5-dione,1,3,3-trimethyl-; 3,5,5-Trimethyl-2,3-epoxycyclohexane-1,4-dione; 1,3,3-Trimethyl-7oxabicyclo(4.1.0)heptane-2,5-dione; 1,3,3-Trimethyl-7-oxabicyclo[4.1.0]heptane-2,5-dione; 2,3-Epoxy-2,6,6-trimethyl-1,4-cyclohexanedione CAS No.: CoE No.:

38284‑11‑6 n/a

FL No.: 16.051 EINECS No.: n/a

FEMA No.: JECFA No.:

4109 1573

NAS No.:

n/a

Description: Colorless solid; sweet camphoreous aroma Consumption: Odor and/or flavor used in balsam, camphor, and herbal. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.932 mg

IOFI: n/a

Empirical Formula/MW: O H3C H3C

C9H12O3/168.19

O

C H3 O

Specifications: (JECFA, 2008) Assay (min) Boiling point Melting point

95% C9H12O3 263–264°C 157°C

Refractive index Solubility

1.494 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Egg products Fats, oils

Usual 3.00 2.00 2.00 5.00 2.00 2.00

Max. 15.00 10.00 10.00 25.00 10.00 10.00

Food Category Fish products Frozen dairy Fruit ices Other grains Processed fruits Soft candy

Usual 3.00 5.00 1.00 3.00 1.00 2.00

Max. 15.00 25.00 5.00 15.00 5.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, camphoreous type. Taste threshold values: n/a Natural occurrence: n/a

ERIGERON Botanical name: Erigeron canadensis L.; Conya canadensis (L.) Cronquist var. canadensis Botanical family: Compositae; Asteraceae Other names: Fleabane; Horseweed Foreign names: Erigeron (Fr.), Erigeron (Ger.), Erigeron (Sp.), Erigeron (It.) Description: Erigeron is an herbaceous plant widespread throughout Canada, central and northern United States, southern Europe, India and South Africa. The plant is not cultivated, but grows as a weed mainly in cornfields. The harvesting for the production of

ERIGERON OIL

548

essential oil is done only sporadically; no large-scale production of the oil is known. The whole plant (fresh or dried) is used. Erigeron has a fresh, slightly pungent, herbaceous odor and a burning, unpleasant, bitter aftertaste. Derivatives: Concrete (seldom prepared) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Some of the flavonoids isolated from erigeron are quercetin, rhamnetin, isohamnetin, apigenin and luteolin. Aroma threshold values: n/a Taste threshold values: n/a

ERIGERON OIL Other names: Erigeron, oil; Fleabane oil; Oil of Canada fleabane; Oil of erigeron; Oil of fleabane; Oils, fleabane CAS No.: CoE No.:

8007‑27‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2409 n/a

NAS No.:

2409

Description: Erigeron oil is produced exclusively from wild-growing plants of E. canadensis. Fresh plants yield from 0.3 to 0.6% essential oil, while dried plants seldom yield in excess of 0.2% essential oil on distillation. The oil becomes darker and more viscous upon long-term storage. The oil obtained by steam distillation has a slightly pungent, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 0.037 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a colorless to pale-yellow liquid. The oil tends to polymerize on exposure to air. Essential oil composition: Main constituents include d-limonene, p-cymene, dipentene, linalool (traces), cuminaldehyde and ketone. Also, methyl octanoate derivatives formed by enzymatic action have been isolated in the oils distilled from other Erigeron species. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Condiments, relishes

Usual 0.13 0.13 1.00

Max. 1.00 3.50 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 0.06 0.13

Max. 4.80 30.00

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

ERYTHROBIC ACID Synonyms: Araboascorbic acid; d-Erythro-3-ketohexonic acid lactone; Glucosaccharonic acid; D-Erythro-hex-2-enoic acid, γ-lactone; Isoascorbic acid; Isovitamin C; Saccharosonic acid; 2,3-Didehydro-D-erythro-hexono-1,4-lactone; Erythorbic acid CAS No.: CoE No.:

89‑65‑6 n/a

FL No.: n/a EINECS No.: 201‑928‑0

FEMA No.: JECFA No.:

2410 n/a

NAS No.:

2410

ESTRAGOLE

549

Description: Erythrobic acid is an epimer of L-ascorbic acid, 1/20 activity of L-ascorbic acid. It is used to preserve taste and freshness. On exposure to light, erythrobic acid gradually darkens. In the dry state, it is reasonably stable in air, but in solution it rapidly deteriorates in the presence of air. It is used as an antioxidant in the food and brewing industry. Consumption: Annual: 200000.00 lb

Individual: 0.1694 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.3041, 145.110, 155.200, 582.3041; 27CFR 24.246 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.05 mg

IOFI: n/a

Empirical Formula/MW:

C6H8O6/176.12

Specifications: (Burdock, 1997) Appearance

White or yellow crystals or powder Between 99% and 100.5% C6H8O6, Assay (min) calculated on the dried basis 200°C Boiling point Heavy metals (as Pb) Not more than 10 mg/kg

Lead

Not more than 5 mg/kg

Loss on drying

Not more than 0.4%

Melting point Residue on ignition

164°C Not more than 0.3%

Reported uses (ppm): (FEMA, 1997) Food Category Baked goods Fats, oils Fruit ices Gravies

Usual 0.00 0.00 0.04 0.15

Max. 0.01 0.60 0.04 0.30

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.54 0.05 0.00

Max. 0.54 0.10 0.01

Synthesis: Methyl 2-keto-D-gluconate with sodium methoxide; or synthesis from sucrose, production from Penicillium spp. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported produced in microorganism Saccharomyces cerevisae.

ESTRAGOLE Synonyms: p-Allyl anisole; Chavicol methyl ether; p-Methoxyallyl benzene; p-Allylanisole; 4-Allylanisole; 1-Allyl-4methoxybenzene; 4-Allylmethoxybenzene; 4-Allyl-1-methoxybenzene; Anisole, p-allyl-; Benzene, 1-methoxy-4-(2-propenyl)-; Chavicol, O-methyl; Esdragol; Esdragole; Esdragon; Estragole; Isoanethole; p-Methoxyallylbenzene; 4-Methoxyallylbenzene; 3-(p-Methoxyphenyl)propene; 1-Methoxy-4-(2-propenyl)benzene; Methyl chavicol; Tarragon; Tarragon, organic extract CAS No.: CoE No.:

140‑67‑0 n/a

FL No.: n/a EINECS No.: 205‑427‑8

FEMA No.: JECFA No.:

2411 n/a

NAS No.:

2411

Description: Estragole has an odor reminiscent of anise with a corresponding sweet taste (differing from anethole). Consumption: Annual: 500.00 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 182.20, 582.20 FDA (other): n/a JECFA: No ADI allocated

Individual: 0.0004237 mg/kg/day

ETHANE-1,1-DITHIOL

550 Trade association guidelines: FEMA PADI: 71.72 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H12O/148.20

Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless to light yellow liquid 95% C10H12O 216°C

Refractive index Solubility Specific gravity

1.519 to 1.524 Soluble in alcohol; insoluble in water 0.960 to 0.968

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

Usual 37.55 363.10 148.80 2.68 3.00 105.10

Max. 75.11 412.60 148.80 6.14 6.00 120.10

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

Usual 147.80 0.13 4.26 123.70 287.50

Max. 165.80 0.13 10.00 128.70 300.10

Synthesis: Obtained by fractional distillation of the oil of turpentine or by treating a solution of the same oil in ether with an aqueous solution of mercuric acetate and subsequently heating the aqueous phase with zinc and sodium hydroxide; forms allyl bromide and magnesium p-methoxy phenate in ether. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, licorice, phenolic, weedy, spice, celery-like. Natural occurrence: Reported found in anise oil.

ETHANE-1,1-DITHIOL Synonyms: 1,1-Ethanedithiol; Ethan-1,1-dithiol CAS No.: CoE No.:

69382‑62‑3 n/a

FL No.: 12.293 EINECS No.: n/a

FEMA No.: JECFA No.:

4111 1660

NAS No.:

n/a

Description: Colorless clear liquid; meaty, roasted aroma. Consumption: Odor and/or flavor used in meat. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.168 mg

IOFI: Artificial

Empirical Formula/MW: C2H6S2/94.2 Specifications: (JECFA, 2008) Assay( min) Boiling point Refractive index

1%; Product is a 1% solution of ethane-1,1-dithiol, purity 99% min, in ethanol Product distills at 71–78°C 1.369–1.375 (20°C)

Solubility

Soluble in water; soluble in ethanol

Specific gravity

0.829–0.833 (25°C)

1,2-ETHANEDITHIOL

551

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Fats, oils Gravies Meat products Nonalcoholic beverages

Usual 0.20 0.20 0.20 1.00 0.20

Max. 2.00 2.00 5.00 5.00 2.00

Food Category Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 0.20 1.00 1.00 0.60

Max. 5.00 2.00 5.00 5.00 5.00

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

1,2-ETHANEDITHIOL Synonyms: 1,2-Dimercaptoethane; Dithioethyleneglycol; Ethylene dithioglycol; Ethylenedimercaptan; 1,2-Dithiol ethane; 1,2-Ethanedithiol; Ethane-1,2-dithiol; 1,2-Ethanethiol; Ethylene dimercaptan; A-Ethylene dimercaptan; alpha-Ethylene dimercaptan; S-Ethylene dimercaptan; Ethylene dithioglycol; Ethylenedithiol; Ethylene glycol, dithio-; Ethylene mercaptan; Ethyl hydropersulfide CAS No.: CoE No.:

540‑63‑6 11467

FL No.: 12.066 EINECS No.: 208‑752‑3

FEMA No.: JECFA No.:

3484 532

NAS No.:

3484

Description: 1,2-Ethanedithiol has a repulsive 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 0.051 mg FEMA indicates that total dithiol added to any food should not exceed 1.0 ppm.

IOFI: Nature Identical

Empirical Formula/MW: C2H6S2/94.20 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Clear to light green liquid 99.9% 146°C

Refractive index Solubility Specific gravity

1.558–1.559 (20°C) Insoluble in water, miscible in fat 1.123–1.124 (25°C)

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

Usual 0.20 0.20

Max. 0.20 0.20

Food Category Meat products Soups

Usual 0.20 0.20

Max. 0.20 0.20

Synthesis: Prepared by reacting ethanol, thiourea and ethylene dibromide and subsequent alkaline hydrolysis of the ethylenediisothiuronium bromide. Aroma threshold values: Detection: 30 ppb Taste threshold values: n/a Natural occurrence: Reported found in beef (boiled, cooked) and chicken (cooked).

ETHANETHIOIC ACID, S-(METHYL-3-FURANYL) ESTER

552

ETHANETHIOIC ACID, S-(METHYL-3-FURANYL) ESTER Synonyms: Ethanethioic acid, S-(2-methyl-3-furanyl) ester; 3-(Acetylthio)-2-methylfuran; 2-Methylfuran-3-thioacetate CAS No.: CoE No.:

55764‑25‑5 n/a

FL No.: 13.153 EINECS No.: 259‑801‑0

FEMA No.: JECFA No.:

3973 1069

NAS No.:

n/a

Description: Ethanethioic acid, S-(methyl-3-furanyl) ester has a roasted meat aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.777 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C7H8O2S/156.20 Specifications: (JECFA, 2002) Appearance

Brownish liquid

Refractive index

Assay (min)

92%

Solubility

Boiling point Identification

222–224°C NMR

Specific gravity

1.444–1.451 (20°C) Insoluble in water; slightly soluble in heptane; insoluble in triacetin 1.140–1.159 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Breakfast cereals Cheese Condiments/relishes Fats/oils Fish products Gravies Hard candy Meat products

Usual 5.00 0.10 0.01 0.001 0.50 0.50 0.50 0.50 0.50

Max. 10.00 0.50 0.10 0.01 5.00 5.00 5.00 5.00 5.00

Food Category Milk products Nonalcoholic beverages Nut products Poultry Processed vegetables Reconstituted vegetables Seasonings/flavors Snack foods Soups

Usual 0.10 0.10 0.50 0.05 0.10 0.003 1.00 1.00 0.10

Max. 1.00 1.00 5.00 0.30 1.00 0.03 5.00 5.00 1.00

Synthesis: n/a Aroma threshold values: A similar compound, 2-methyl-3-furanthiol, has an odor threshold of 0.005 to 0.01 ppb in water. Taste threshold values: n/a Natural occurrence: n/a

ETHANETHIOL Synonyms: Ethyl mercaptan; Ethyl thioalcohol; Mercaptoethane; Thioethanol; Thioethyl alcohol; 1-Mercaptoethane; Ethyl hydrosulfide; Ethyl sulfhydrate; Ethane thiol CAS No.: CoE No.:

75‑08‑1 546

FL No.: 12.017 EINECS No.: 200‑837‑3

Description: Colorless to yellow liquid; fruity, sulfur aroma.

FEMA No.: JECFA No.:

4258 1659

NAS No.:

n/a

N-[(ETHOXYCARBONYL)METHYL]-p-MENTHANE-3-CARBOXAMIDE

553

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.095 mg

IOFI: n/a

Empirical Formula/MW: H3C

C2H6S/62.14

SH

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

35°C 1.425–1.431 (20°C)

Specific gravity

Slightly soluble in water; soluble in ethanol 0.833–0.839 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confection, frostings Fats/oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

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

Max. 1.00 0.50 1.00 0.50 1.00 0.50 0.20 1.00 1.00 1.00 0.50 1.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups Sweet sauces

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.40 0.20 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 2.00 1.00 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous fruity type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

N-[(ETHOXYCARBONYL)METHYL]-p-MENTHANE-3-CARBOXAMIDE Synonyms: [1R-(1.alpha.,2.beta.,5.alpha.)]-N-[5-Methyl-2-(1-methylethyl)cyclohexyl]carbonyl glycine ethyl ester; WS-5 CAS No.: CoE No.:

68489‑14‑5 n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4309 1776

NAS No.:

n/a

Description: White crystals or powder; cool menthol aroma. Consumption: Odor and/or flavor used in bubblegum, camphor, mint, peppermint, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 11.041 mg

IOFI: n/a

554

p-ETHOXYBENZALDEHYDE

Empirical Formula/MW: H3C C H3 H3C O NH

C15H27NO3/269.38 O O

H3C

Specifications: (JECFA, 2008) Assay (min)

99%

Melting point

Boiling point

151°C (2 mmHg)

Solubility

80–82°C Practically insoluble or insoluble in water; slightly soluble in heptane; soluble in ethanol; very soluble in propylene glycol and ethyl acetate

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confections, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy

Usual 10.00 20.00 10.00 20.00 100.00 20.00 10.00 10.00 10.00 10.00 10.00 10.00 5.00 15.00 10.00 50.00 10.00

Max. 400.00 200.00 50.00 100.00 1000.00 300.00 200.00 150.00 200.00 100.00 300.00 150.00 100.00 100.00 100.00 350.00 100.00

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

Usual 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 20.00 20.00 10.00 10.00 5.00 10.00

Max. 65.00 65.00 100.00 100.00 50.00 200.00 300.00 100.00 200.00 200.00 100.00 200.00 300.00 150.00 100.00 100.00 100.00

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

p-ETHOXYBENZALDEHYDE Synonyms: Benzaldehyde, 4-ethoxy-; Benzadehyde, p-ethoxy-; Benzaldehyde, 4-ethoxy-; Ethoxybenz-aldehyde; p-Ethoxybenzaldehyde; 4-Ethoxybenzaldehyde

1-ETHOXY-3-METHYL-2-BUTENE

CAS No.: CoE No.:

10031‑82‑0 626

555

FL No.: 05.056 EINECS No.: 233‑093‑3

FEMA No.: JECFA No.:

2413 879

NAS No.:

2413

Description: p-Ethoxybenzaldehyde has a sweet, floral, and anise odor and a similar taste. Consumption: Annual: 46.67 lb

Individual: 0.00003954

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.96 mg

IOFI: n/a

Empirical Formula/MW:

C9H10O2/150.18

Specifications: (JECFA, 2008) Acid value (max) Appearance

6.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

97% 140°C (249°C) (20 mmHg)

Specific gravity

1.556–1.564 (20°C) Poorly soluble in water, glycols, glycerol; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.078–1.084 (25°C)

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

Usual 4.00 2.25 2.90

Max. 6.75 3.25 3.55

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.19 2.75

Max. 4.00 1.63 4.00

Synthesis: By ethylation of p-hydroxybenzaldehyde using aluminum chloride catalyst. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in black tea.

1-ETHOXY-3-METHYL-2-BUTENE Synonyms: 2-Butene, 1-ethoxy-3-methyl-; 3-Methyl-2-butenyl ether; Prenyl ethyl ether CAS No.: CoE No.:

22094‑00‑4 n/a

FL No.: 03.019 EINECS No.: n/a

FEMA No.: JECFA No.:

3777 1232

NAS No.:

n/a

Description: 1-Ethoxy-3-methyl-2-butene has an ester-like, fruity odor. Consumption: Annual: 70.00 lb

Individual: 0.00004167 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.1556 mg

IOFI: n/a

556

o-(ETHOXYMETHYL)PHENOL

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

99.4% 64–66°C (160 mmHg)

Specific gravity

1.416–1.422 (20°C) Insoluble in water; soluble in fat and ethanol 0.797–0.802 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Confection, frosting Frozen dairy Fruit ices Fruit juice Gelatins, puddings Granulated sugar

Usual 0.50 5.00 0.70 0.30 0.60 0.50 0.80 1.00

Max. 3.00 15.00 2.50 1.50 2.20 2.00 3.00 5.00

Food Category Hard candy Instant coffee, tea Jams, jellies Milk products Nonalcoholic beverages Seasonings, flavors Soft candy Sugar substitutes

Usual 2.00 0.10 0.80 0.30 0.10 1.00 1.00 1.00

Max. 5.00 0.50 3.00 1.50 0.50 5.00 5.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in litchi, cassis fruit juice and black currant.

o-(ETHOXYMETHYL)PHENOL Synonyms: alpha-Ethoxy-o-cresol; 2-(Ethoxymethyl)phenol; Phenol, 2-(ethoxymethyl)CAS No.: CoE No.:

20920‑83‑6 11905

FL No.: 04.045 EINECS No.: n/a

FEMA No.: JECFA No.:

3485 714

Consumption: Annual: <1.00 lb

NAS No.:

3485

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.278 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C O

C9H12O2/152.19

OH

2-ETHOXYTHIAZOLE

557

Specifications: (JECFA, 2000) Appearance

Colorless to yellowish, oily liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point Melting point

111–113°C 28°C

Specific gravity

1.517–1.523 (20°C) Slightly soluble in water; soluble in oils; miscible in alcohol 1.129–1.140 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relish Meat products

Usual 2.00 2.00 2.00

Max. 4.00 4.00 4.00

Food Category Seasonings, flavors Soups

Usual 2.00 2.00

Max. 4.00 4.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Data not found.

2-ETHOXYTHIAZOLE Synonyms: Ethyl-2-thiazosyl ether CAS No.: CoE No.:

15679‑19‑3 11611

FL No.: 15.021 EINECS No.: 239‑760‑5

FEMA No.: JECFA No.:

3340 1056

NAS No.:

3340

Description: 2-Ethoxythiazole has a strong, burnt, nutty, roasted meat-like odor. Consumption: Annual: <1.00 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 levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.247 mg

IOFI: Artificial

Empirical Formula/MW: C5H7OSN/129.18 Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, colorless to pale yellow liquid 99%

Refractive index Solubility

Boiling point

157–160°C

Specific gravity

1.498–1.502 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.131–1.135 (25°C)

Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Fruit ices

Usual 1.00 2.00 0.20 0.20

Max. 1.00 2.00 0.20 0.20

Food Category Gravies Meat products Soft candy Soups

Usual 0.50 0.50 1.00 0.50

Synthesis: 2-Bromothiazole is treated with sodium alkoxides to give 2-alkoxythiaxole. Aroma threshold values: Aroma characteristics at 2.0%: musty, vegetative, green, phenolic, nutty, coffee and brothy.

Max. 0.50 0.50 1.00 0.50

ETHYLAMINE

558

Taste threshold values: Taste characteristics at 2.0 ppm: musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance. Natural occurrence: Not reported found in nature.

ETHYLAMINE Synonyms: 1-Aminoethane; Aminoethane; Monoethylamine; n-Ethylamine; Ethyl amine; Aethylamine; Ethanamine; Etilamina; Etyloamina; CAS No.: CoE No.:

75‑04‑7 10477

FL No.: 11.015 EINECS No.: 200‑834‑7

FEMA No.: JECFA No.:

4236 1579

NAS No.:

n/a

Description: Colorless to yellow gas; ammonia fishy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake (2005). Trade association guidelines: FEMA PADI: 0.390 mg

IOFI: n/a

Empirical Formula/MW: NH 2

C2H7N/45.08

H3C

Specifications: (JECFA, 2005) Assay (min) Boiling point Melting point

95% 17°C -81°C

Refractive index Solubility Specific gravity

1.3663 (20°C) Soluble in water and ethanol 0.682–0.686 (10°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 2.00 0.20 0.40 0.10 1.00 0.10 0.20 0.40 0.40

Max. 10.00 1.00 2.00 0.50 5.00 0.50 1.00 2.00 2.00

Food Category Gravies Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 0.10 0.20 0.40 0.20 0.20 0.40 0.10 1.00 0.10

Max. 0.50 1.00 2.00 1.00 1.00 2.00 0.50 5.00 0.50

Synthesis: n/a Aroma threshold values: Very high strength odor; ammoniacal type; recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ACETATE Synonyms: Acetic ether; Vinegar naphtha; Acetic acid ethyl ester; Acetidin; Acetoxyethane; Ethyl acetate; Ethyl acetic ester; Ethyl ester; Ethyl ethanoate CAS No.: CoE No.:

141‑78‑6 191

FL No.: 09.001 EINECS No.: 205‑500‑4

FEMA No.: JECFA No.:

2414 27

NAS No.:

2414

ETHYL ACETOACETATE

559

Description: Ethyl acetate has a pleasant ethereal fruity, brandy-like odor, reminiscent of pineapple, somewhat nauseating in high concentration. It has fruity sweet taste when freshly diluted in water. Ethyl acetate is probably one of the most used of all flavor chemicals by volume. Ethyl acetate is slowly decomposed by moisture and then acquires an acid status due to the acetic acid formed. Consumption: Annual: 543333.33 lb

Individual: 0.4604 mg/kg/day

Regulatory Status: CoE: Approved. FDA: CFR 73.1, 182.60, 177.560, 173.228, 582.60, 172.372, 172.560, 172.695, 182.60, 584.200; 27CFR 19.460, 20 et seq., 21 et seq., 24.247 FDA (other): n/a JECFA: ADI: 0 to 25 mg/kg bw (1967). No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 31.15 mg

IOFI: Natural

Empirical Formula/MW: C4H8O2/88.11 Specifications: (JECFA, 1997) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

99% 77°C

Specific gravity

1.371–1.376 (20°C) Slightly soluble in ethanol, ether, glycol, fixed and volatile oils; soluble in water 0.894–0.898 (25°C)

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

Usual 8.64 154.30 1192.00 66.17 8.00 73.34

Max. 17.24 210.90 2302.00 110.30 15.00 122.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 20.00 149.30 0.10 42.36 113.40

Max. 40.00 416.10 0.10 61.02 152.90

Synthesis: By reacting acetic acid and ethanol in the presence of sulfuric acid; by distillation of sodium potassium, or lead acetate with ethanol in the presence of sulfuric acid; by polymerizatin of acetaldehyde in the presence of aluminum ethylate or aluminum acetate as catalysts. Aroma threshold values: Detection: 5 ppb to 5 ppm Taste threshold values: Taste characteristics at 100 ppm: ethereal, fruity, sweet with a grape and cherry nuance. Natural occurrence: Although it has been reported present in some natural fruital aromas and in some distillates (rum, rum ether), it has not been reported yet as a constituent of essential oils; it has been identified also in the petals of Magnolia fuscata. Reported found in many foods including fresh and cooked apple, apricot, banana (169 ppm), sweet and sour cherry, citrus peel oils and juices, blueberry, cranberry, black currants, raspberry, blackberry, guava, passion fruit, melon, peaches, papaya, pineapple, cabbage, onion, leek, potato, tomato (3 to 6 ppm), clove, ginger, vinegar, breads, cheeses (0.2 to 0.8 ppm), butter (2 ppm), yogurt, milk, meats, cognac, beer (4 to 64 ppm), whiskies, cider, sherry, grape wines, rum, cocoa, coffee, tea, filberts, peanuts, popcorn, oats, honey, soybeans, coconut, olive oil (0.02 ppm) and olive.

ETHYL ACETOACETATE Synonyms: Acetoacetic acid ethyl ester; Acetoacetic acid, ethyl ester; Acetoacetic ester; Active acetylacetate; Active acetyl acetate; Butanoic acid, 3-oxo-, ethyl ester; Diacetic ester; 1-Ethoxybutane-1,3-dione; Ethyl acetoacetate; Ethyl acetylacetate; Ethyl acetyl acetate; Ethyl acetylacetonate; Ethyl beta-ketobutyrate; Ethylacetacetat; Ethyl 3-oxobutanoate; Ethyl 3-oxobutyrate; 3-Oxobutanoic acid ethyl ester CAS No.: CoE No.:

141‑97‑9 240

FL No.: 09.402 EINECS No.: 205‑516‑1

FEMA No.: JECFA No.:

2415 595

NAS No.:

2415

(+/–)-ETHYL 3-ACETOXY-2-METHYLBUTYRATE

560

Description: Ethyl acetoacetate has a characteristic ether-like, fruity, pleasant, refreshing odor. Consumption: Annual: 75333.33 lb

Individual: 0.06384 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 50 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 87.03 mg

IOFI: Artificial

Empirical Formula/MW: O

O

C6H10O3/130.14 H3C

O

C H3

Specifications: (JECFA, 1999) Acid value (max)

5.0

Refractive index

Appearance

Clear, colorless to yellow, mobile liquid

Solubility

Assay (min) Boiling point

97.5% 181°C

Specific gravity

1.418–1.421 (20°C) 1 mL is soluble in 12 mL water; miscible in alcohol, ether, ethyl acetate 1.022–1.027 (25°C)

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

Usual 0.0066 465.00 2.00 10.00 400.00 0.20 10.00 0.10 51.00

Max. 0.0066 1000.00 100.00 41.00 800.00 0.70 100.00 1.00 520.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy Sweet sauce

Usual 25.79 280.00 42.60 5.00 154.00 10.00 18.00 140.00 1.00

Max. 53.22 980.00 70.50 100.00 2100.00 30.00 18.00 1300.00 14.00

Synthesis: Ethyl acetoacetate is a mixture of two tautomer forms: the enolic and the ketonic; the liquid ester at equilibrium contains approximately 70% of the enolic form. It is prepared by Claisen condensation of ethyl acetate in the presence of sodium ethylate; also by reacting diketene with ethanol in the presence of sulfuric acid or triethylamine and sodium acetate, with or without solvent. Aroma threshold values: Detection: 520 ppb. Aroma characteristics at 10%: sweet fruity apple, fermented, slightly fusel-like and rummy, fruity banana with tropical nuances. Taste threshold values: Taste characteristics at 100 ppm: fruity banana, apple and white grape with slightly green estry and tropical nuances.Taste characteristics at 300 ppm: estery, fatty, fruity and tutti-frutti. Natural occurrence: Naturally occurring in strawberry, coffee, sherry, passion fruit juice (yellow), babaco fruit (Carica pentagona Heilborn) and bread.

(+/–)-ETHYL 3-ACETOXY-2-METHYLBUTYRATE Synonyms: Butanoic acid, 3-(acetyloxy)-2-methyl ethyl ester; 3-Acetoxy-2-methylbutyric acid, ethyl ester; Ethyl 3-acetoxy-2-methylbutanoate CAS No.: CoE No.:

139564‑43‑5 n/a

FL No.: 09.919 EINECS No.: n/a

FEMA No.: JECFA No.:

4038 1718

NAS No.:

n/a

(+/-)-ETHYL 3-HYDROXY-2-METHYLBUTYRATE

561

Description: Ethyl 3-acetoxy-2-methylbutyrate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.144 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: CH3

H3C

C9H16O4/188.22

O

O O

CH3

O

CH3

Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, colorless liquid 95%

Refractive index Solubility

Boiling point

205–206°C

Specific gravity

1.417–1.420 (20°C) Insoluble in water; soluble in nonpolar solvents and ethanol 1.003–1.013 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices

Usual 10.00 20.00 40.00 10.00 15.00 10.00

Max. 20.00 40.00 80.00 20.00 30.00 20.00

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

Usual 15.00 20.00 10.00 10.00 15.00

Max. 30.00 40.00 20.00 20.00 30.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in pineapple (Ananas comosus).

(+/-)-ETHYL 3-HYDROXY-2-METHYLBUTYRATE Synonyms: (+/-)-Ethyl 3-hydroxy-2-methyl butyrate; Ethyl 2-hydroxy-3-methylbutyrate CAS No.: CoE No.:

27372‑03‑8 10600

FL No.: EINECS No.

09.361 n/a

FEMA No.: JECFA No.:

4391 n/a

NAS No.:

n/a

Description: Colorless clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.336 mg

IOFI: n/a

S-ETHYL 2-ACETYLAMINOETHANETHIOATE

562 Empirical Formula/MW:

H3C C H3 HO

C7H14O3/146.18

O

O

H3C

Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 214–215°C

Refractive index Solubility

1.430 ± 0.02 (20°C) Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confection/frosting Frozen dairy Fruit ices Gelatins/puddings Hard candy

Usual 5.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

Max. 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00

Food Category Instant coffee/tea Jams/jellies Milk products Nonalcoholic beverages Processed fruits Seasonings/flavors Soft candy Sweet sauces

Usual 2.00 2.00 1.00 2.00 2.00 100.00 2.00 2.00

Max. 10.00 10.00 5.00 10.00 10.00 1000.00 10.00 10.00

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

S-ETHYL 2-ACETYLAMINOETHANETHIOATE Synonyms: (Acetylamino)ethanethioic acid, S-ethyl ester; N-Acetylthioglycine, S-ethyl ester; N-Acetylglycinethiol ethyl ester; S-Ethyl 2-acetylaminoethanethiolate CAS No.: CoE No.:

4396‑62‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4039 1680

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.022 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C6H11NO2S/161.22

H3C

S

NH O

CH3

ETHYL 2-ACETYL-3-PHENYLPROPIONATE

563

Specifications: (JECFA, 2008) Appearance Assay (min)

Crystalline solid 99%

Melting point Solubility

60–62° Soluble in diethylether and ethanol; very slightly soluble in water and hexane

Reported uses (ppm): (FEMA, 2002) Food Category Baked goods Cheese Fats, oils Gravies Meat products

Usual 0.05 0.05 0.10 0.10 0.10

Max. 1.00 1.00 2.00 2.00 2.00

Food Category Poultry Processed vegetables Seasonings, flavors Snack foods Soups

Usual 0.05 0.02 1.00 0.10 0.05

Max. 1.00 0.50 2.00 1.00 1.00

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

ETHYL 2-ACETYL-3-PHENYLPROPIONATE Synonyms: Ethyl α-acetylhydroxycinnamate; Ethyl benzyl acetoacetae; Ethyl-3-oxo-2-benzyl-butanoate; Benzenepropanoic acid, alpha-acetyl-, ethyl ester; Ethyl 2-acetyl-3-phenyl-propionate; Ethyl 2-benzylacetoacetate CAS No.: CoE No.:

620‑79‑1 2241

FL No.: 09.501 EINECS No.: 210‑651‑4

FEMA No.: JECFA No.:

2416 835

NAS No.:

2416

Description: It is an aromatic ester lactone. Consumption: Annual: <1.00 lb

Individual: 0.00000932 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6 mg

IOFI: Artificial

Empirical Formula/MW:

O

C13H16O3/220.27 O

O

C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance

2.0 Colorless oily liquid

Refractive index Solubility

Assay (min) Boiling point

97% 276; 164°C (18 mmHg)

Specific gravity

1.498–1.502 (20°C) Soluble in organic solvents, oils; miscible in ethanol at room temperature; insoluble in water 1.033–1.037 (25°C)

1-ETHYL-2-ACETYLPYRROLE

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

Usual 22.50 23.00 17.00

Max. 26.50 25.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 18.00 18.50

Max. 20.00 21.50

Synthesis: By reacting benzyl chloride over hot sodium acetoacetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 12 ppm: spicy, musty and cinnamon-like with a caramellic undertone. Natural occurrence: Not reported found in nature.

1-ETHYL-2-ACETYLPYRROLE Synonyms: Ethanone, 1-(1-ethyl-1H-pyrrol-2-yl)-; 1-Ethyl-2-acetylpyrrole; 1-(1-Ethylpyrrol-2-yl)ethanone; 1-(1-Ethyl-1H-pyrrol2-yl)ethanone CAS No.: CoE No.:

39741‑41‑8 11371

FL No.: 14.045 EINECS No.: n/a

FEMA No.: JECFA No.:

3147 1305

NAS No.:

3147

Description: 1-Ethyl-2-acetylpyrrole ha a warm, nutty, ethereal aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000017 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.032 mg

IOFI: n/a

Empirical Formula/MW:

C8H11NO/137.18

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellowish liquid

Solubility

Assay (min) Boiling point

98% 209–211°C

Specific gravity

1.550–1.556 (20°C ) Soluble in fixed oils, propylene glycol and ethanol 1.052–1.058 (25°C)

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

Usual 1.05 4.10 2.03 1.05

Max. 2.50 9.00 4.67 2.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee and green tea.

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 3.00 1.03 3.40

Max. 6.50 2.67 7.67

ETHYL ACONITATE (Mixed Esters)

565

ETHYL-4-(ACETYLTHIO)BUTYRATE Synonyms: Butanoic acid, 4-(acetylthio)-, ethyl ester; Ethyl-4-(acetylthio)butyrate CAS No.: CoE No.:

104228‑51‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3974 1295

NAS No.:

n/a

Description: Ethyl-4-(acetylthio)butyrate has a meaty aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.560 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C8H14O3S/190.26

H3C

CH3

S

O

O

Specifications: (JECFA, 2003) Acid value (max)

2.0 Colorless to pale-yellow liquid; meaty aroma

Identification test

NMR, IR, MS spectra

Refractive index

1.468–1.472 (20°C)

Assay (min)

96%

Solubility

Boiling point

262°C

Specific gravity

Appearance

Insoluble in water; soluble in nonpolar solvents 1.073–1.083 (20°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments/relishes Frozen dairy Fruit ices Gelatins/puddings Granulated sugar

Usual 2.00 5.00 4.00 2.00 3.00 3.00 3.00 15.00

Max. 4.00 10.00 8.00 4.00 6.00 6.00 6.00 30.00

Food Category Hard candy Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 2.00 3.00 2.00 2.00 2.00 3.00 3.00

Max. 4.00 6.00 4.00 4.00 4.00 6.00 6.00

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

ETHYL ACONITATE (Mixed Esters) Synonyms: 1-Propene-1,2,3-tricarboxylic acid, monoethyl ester; Ethyl-2-carboxyglutaconate; Ethyl 1-propene-1,2,3-tricarboxylate CAS No.: CoE No.:

1321‑30‑8 11845

FL No.: 09.510 EINECS No.: n/a

FEMA No.: JECFA No.:

2417 628

NAS No.:

2417

Description: A partially esterified product containing mono-, di-, and triethyl aconitate. The mixture has a sweet, fruity, winy odor and flavor. Consumption: Annual: 78.33 lb

Individual: 0.00006638 mg/kg/day

ETHYL ACRYLATE

566

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 2.73 mg

IOFI: Artificial

Empirical Formula/MW: O

C8H8O62-/200.15

O

O

-

O

O

-

O

H3C

Specifications: (JECFA, 2008) Appearance

Oily, colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

260°C; 172°C (18 mmHg)

Specific gravity

1.45771 (14.5°C) Slightly soluble in water; soluble in alcohol 1.0961 (25°C)

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

Usual 5.75 15.30 23.79

Max. 5.75 21.40 27.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 1.50 7.79 2.25

Max. 5.00 9.38 6.50

Synthesis: By esterification of the acid with ethanol in the presence of acid catalysts; also by heating the citric acid triethyl ester. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL ACRYLATE Synonyms: Ethyl propenoate; Acrylic acid ethyl ester; Benzo(l)aceanthrylene; Ethoxycarbonylethylene; Ethyl acrylate; Ethyl acrylate, inhibited; Ethyl acrylate (inhibited); Ethyl 2-propenoate; 2-Propenoic acid, ethyl ester CAS No.: CoE No.:

140‑88‑5 245

FL No.: 09.037 EINECS No.: 205‑438‑8

FEMA No.: JECFA No.:

2418 1351

NAS No.:

2418

Description: Ethyl acrylate has a characteristic penetrating and persistent odor. Ethyl acrylate is possibly carcinogenic to humans (IARC, California Proposition 65) Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 175 et seq., 177 et seq., 178.3790, 181.30 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.59 mg Empirical Formula/MW: C5H8O2/100.12

IOFI: Nature Identical

ETHYL ALCOHOL

567

Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

97% 99–100°C

Specific gravity

1.403–1.409 (20°C) Slightly soluble in water; soluble in ether, oils and ethanol 0.916–0.919 (25°C)

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

Usual 0.38 11.75 0.07 10.60

Max. 1.00 13.76 0.11 15.20

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 6.77 0.10 4.75 10.14

Max. 10.84 0.10 8.75 13.30

Synthesis: By esterification of acrylic acid; by heating acetylene with HCl in alcoholic solution in the presence of Ni(CO)4; also from ethyl-3-chloropropionate passed over activated carbon at high temperature. Aroma threshold values: Detection: 0.2 ppb Taste threshold values: n/a Natural occurrence: Reported found in pineapple, yellow passion fruit and durian (Durio zibethinus).

ETHYL ALCOHOL Synonyms: Alcohol [USP]; Absolute ethanol; Alcohol; Alcohol anhydrous; Alcohol, anhydrous; Alcohol dehydrated; Alcohol, dehydrated; Alcohol, diluted; Alcohol, ethyl; SD Alcohol 23-hydrogen; Alcohols; Algrain; Anhydrol; Cologne spirit; Cologne spirits; Denatured alcohol CD-5; Denatured alcohol CD-5a; Denatured alcohol CD-10; Denatured alcohol SD-1; Denatured alcohol SD-3a; Denatured alcohol SD-13a; Denatured alcohol SD-17; Denatured alcohol SD-23a; Denatured alcohol SD-28; Denatured alcohol SD-30; Denatured alcohol SD-39b; Denatured alcohol SD-39c; Denatured alcohol SD-40m; Denatured ethanol; Ethanol; Ethanol 200 proof; Ethanol solution; Ethanol, undenatured; Ethyl alc; Ethyl alcohol; Ethyl alcohol anhydrous; Ethyl alcohol, anhydrous; Ethyl alcohol, undenatured; Ethyl alcohol and water, 5%; Ethyl alcohol and water, 10%; Ethyl alcohol and water, 20%; Ethyl alcohol and water, 30%; Ethyl alcohol and water, 40%; Ethyl alcohol and water, 50%; Ethyl alcohol and water, 60%; Ethyl alcohol and water, 70%; Ethyl alcohol and water, 80%; Ethyl alcohol and water, 95%; Ethyl alcohol and water, 96%; Ethyl hydrate; Ethyl hydroxide; Fermentation alcohol; Grain alcohol; Methylcarbinol; Molasses alcohol; Potato alcohol; Spirit; Spirits of wine CAS No.: CoE No.:

64‑17‑5 11891

FL No.: 02.078 EINECS No.: 200‑578‑6

FEMA No.: JECFA No.:

2419 41

NAS No.:

2419

Description: Ethyl alcohol has a slight, characteristic odor and a burning taste. Consumption: Annual: 16,833,333.33

Individual: 14.2655 mg/kg/day

Regulatory Status: CoE: n/a FDA: CFR 169.175, 169.3, 184.1293, 172.560, 169.176, 169.177, 169.178, 169.180, 169.181, 172.210, 172.340, 172.372, 173.25175.105, 176.200, 177.1200, 177.1650, 178.1010, 184.1295, 184.1408, 184.1848, 184.1911, 582.200; 27 CFR 1.10, 5.11, 17.11, 19 et seq., 20.11, 21 et seq., 22.11, 24 et seq., 26.11, 27.11, 29.45, 30.11, 194.11, 252.11 FDA (other): n/a JECFA: ADI: Limited by GMP. No safety concern (1970). Trade association guidelines: FEMA PADI: 596.27 mg Empirical Formula/MW: C2H6O/46.07

IOFI: Nature Identical

ETHYL p-ANISATE

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

0.003% Clear, colorless, mobile liquid 94.9% 78°C

Refractive index Solubility Specific gravity

1.364 (20°C) Soluble in water <0.810 (25°C)

N ote: The above specifications are for undenatured alcohol.

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit juice

Usual 594.00 1120.00 181.90 190.00 457.00 1390.00 2000.00

Max. 2710.00 1610.00 1691.00 1200.00 457.00 2179.00 3000.00

Food Category Gelatins, puddings Gravies Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 1120.00 200.00 247.20 125.00 1090.00 1089.00

Max. 1510.00 5000.00 746.30 150.00 2420.00 5460.00

Synthesis: There are several approaches to the production of ethanol; mainly ethanol is produced by fermentation. Aroma threshold values: Detection: 8 to 900 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, apple aroma, apple essence, apple juice, bacon fat, banana, bean, beef fat, beef extract, blackberry, black currant, bread, brussels sprout, cabbage, carrot root, cauliflower, blue cheese, cheddar cheese, Swiss cheese, cocoa bean, cherry, coffee, cream, cucumber, alcoholic beverages and many other sources.

ETHYL p-ANISATE Synonyms: p-Anisic acid, ethyl ester; Benzoic acid, p-methoxy-, ethyl ester; Benzoic acid, 4-methoxy-, ethyl ester; Ethyl anisate; Ethyl p-methoxybenzoate; Ethyl 4-methoxybenzoate CAS No.: CoE No.:

94‑30‑4 249

FL No.: 09.714 EINECS No.: 202‑320‑8

FEMA No.: JECFA No.:

2420 885

NAS No.:

2420

Description: Ethyl p-anisate has a sweet, fruity, anise-like taste and similar odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.62 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H12O3/180.20 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

97% C10H12O3 270°C

Specific gravity

1.522–1.528 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 1.101–1.105 (25°C)

ETHYL ANTHRANILATE

569

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

Usual 12.64 4.35 4.20

Max. 18.40 6.43 7.45

Food Category Nonalcoholic beverages Soft candy

Usual 2.52 10.64

Max. 4.14 14.25

Synthesis: By esterification of anisic acid with ethanol in the presence of an acid catalyst. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: anise, sweet, fruity, licorice, grape and cherry-like. Natural occurrence: Reported found in feijoa fruit, rum, white wine, plum (fresh), starfruit and guava.

ETHYL ANTHRANILATE Synonyms: Ethyl-2-aminobenzoate; Ethyl o-aminobenzoate; 2-Aminobenzoic acid, ethyl ester; Anthranilic acid, ethyl ester; Benoic acid, 2-amino-, ethyl ester; Benzoic acid, o-amino-, ethyl ester; Benzoic acid, 2-amino-, ethyl ester; 2-Carboethoxyaniline; o-(Ethoxycarbonyl)aniline; Ethyl anthranilate CAS No.: CoE No.:

87‑25‑2 251

FL No.: 09.716 EINECS No.: 201‑735‑1

FEMA No.: JECFA No.:

2421 1535

NAS No.:

2421

Description: Ethyl anthranilate has a faint, orange-flower odor and similar taste. Consumption: Annual: 516.67 lb

Individual: 0.0004378 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 7.59 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H11NO2/165.19

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to light yellow liquid

Solubility

Assay (min) Boiling point

96% total esters as C9H11NO2 267°C

Specific gravity

1.563–1.566 (20°C) Slightly soluble in water; soluble in propylene glycol, fixed oils and ethanol 1.115–1.120 (25°C)

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

Usual 0.59 31.59 126.40 28.95

Max. 2.53 46.43 126.40 38.98

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 22.95 35.50 17.15 34.60

Max. 32.70 35.50 22.25 45.69

Synthesis: By esterification of anthranilic acid with ethanol in the presence of acid catalysts; by reacting sodium hypochlorite with an alkaline solution of phthalimide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in grapes, orange juice, orange peel oil, starfruit and Vitis labrusca L.

4-ETHYLBENZALDEHYDE

570

4-ETHYLBENZALDEHYDE Synonyms: p-Ethylbenzaldehyde; Benzaldehyde, 4-ethyl-; 4-Ethylbenzaldehyde CAS No.: CoE No.:

4748‑78‑1 705

FL No.: 05.068 EINECS No.: 225‑268‑8

FEMA No.: JECFA No.:

3756 865

NAS No.:

n/a

Description: 4-Ethylbenzaldehyde has a sweet, bitter-almond odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Approved. FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.741 mg

IOFI: n/a

Empirical Formula/MW: C9H10O/134.18 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% 220°C

Specific gravity

1.538–1.542 (20°C) Insoluble in water; soluble in organic solvents, oils; miscible in ethanol at room temperature 0.980–1.000 (20°C)

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

Usual 2.00 5.00 5.00 35.00 2.00 5.00 2.00 2.00 5.00 5.00

Max. 15.00 25.00 25.00 200.00 10.00 25.00 15.00 10.00 25.00 40.00

Food Category Imitation dairy Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Poultry Seasonings, flavors Soft candy

Usual 2.00 2.00 5.00 1.00 2.00 2.00 5.00 1.00 2.00 5.00

Max. 15.00 15.00 40.00 5.00 15.00 15.00 25.00 5.00 15.00 40.00

Synthesis: n/a Aroma threshold values: Detection: 13 ppb; recognition: 40 ppb Taste threshold values: n/a Natural occurrence: Reported found in roasted turkey, grilled and roasted beef, roasted chicken, cider, black tea, roasted peanuts and cooked trassi.

ETHYL BENZOATE Synonyms: Ethyl benzenecarboxylate; Benzoic acid, ethyl ester; Benzoic ether; Essence of niobe CAS No.: CoE No.:

93‑89‑0 261

FL No.: 09.726 EINECS No.: 202‑284‑3

FEMA No.: JECFA No.:

2422 852

NAS No.:

Description: Ethyl benzoate has a somewhat fruity odor similar to ylang-ylang, but milder than methyl benzoate.

2422

ETHYL BENZOYLACETATE

571

Consumption: Annual: 1800.00 lb

Individual: 0.001525 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.71 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, slightly oily liquid

Solubility

Assay (min) Boiling point

98% C9H10O2 212°C

Specific gravity

1.502–1.508 (20°C) Soluble in organic solvents and oils; miscible in ethanol at room temperature; insoluble in water 1.043–1.050 (25°C)

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

Usual 0.93 14.94 2.09 1.07 10.35

Max. 3.27 18.41 6.82 1.47 14.12

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.56 0.83 9.78 15.38

Max. 14.24 10.01 14.72 20.10

Synthesis: By esterification of ethyl alcohol and benzoic acid in the presence of anhydrous aluminum sulfate and a trace of sulfuric acid; by transesterification of methyl benzoate with ethanol in the presence of potassium ethylate. Aroma threshold values: Detection: 100 ppb; recognition: 150 ppb Taste threshold values: Taste characteristics at 30 ppm: sweet, medicinal, green, minty, fruity, birch beer and wintergreen-like. Natural occurrence: Reported found in volatiles from hard, mature peaches, pineapple and currant. Also reported found in apple juice, banana, guava, cranberry, raspberry, sweet cherry, Parmesan cheese, butter, milk, white wine, red wine, cider, whiskies, cocoa, black tea, fresh plum, apple brandy, cherry brandy, Bourbon vanilla, naranjilla fruit, ceriman or pinanona, pimento berry, olive and passion fruit.

ETHYL BENZOYLACETATE Synonyms: Acetic acid, benzoyl-, ethyl ester; Benzenepropanoic acid, beta-oxo-, ethyl ester; Benzoylacetic acid ethyl ester; Ethyl benzoylacetate; Ethyl benzoyl acetate; Ethyl beta-oxobenzenepropanoate CAS No.: CoE No.:

94‑02‑0 627

FL No.: 09.476 EINECS No.: 202‑295‑3

FEMA No.: JECFA No.:

2423 834

NAS No.:

2423

Description: Ethyl benzoylacetate has a brandy-like odor and sweet, woody, cherry, phenolic-like flavor. Consumption: Annual: 1816.67 lb

Individual: 0.001539 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 3.17 mg

IOFI: Artificial

α-ETHYLBENZYL BUTYRATE

572 Empirical Formula/MW: C11H12O3/192.21 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to light-yellow liquid

Solubility

Assay (min)

88% C11H12O3

Specific gravity

Boiling point

147°C (11 mmHg)

Other requirements

1.524–1.533 (20°C) Insoluble in water; miscible in ethanol at room temperature 1.107 to 1.120 (25°C) Combined assay (named cdp + ethyl benzoate): 96%

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

Usual 18.00 8.00 6.00

Max. 22.00 10.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 3.00 11.00

Max. 4.00 17.00

Synthesis: By condensation of ethyl benzoate with ethyl acetate (via Claisen condensation) using sodium ethoxide; another method also known. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, cherry, fruity, berry-like with woody, jamy notes. Natural occurrence: Not reported found in nature.

α-ETHYLBENZYL BUTYRATE Synonyms: Ethyl phenyl carbinyl butyrate; α-Phenylpropyl butyrate; alpha-Ethyl benzyl butyrate; 1-Phenylpropyl butyrate CAS No.: CoE No.:

10031‑86‑4 628

FL No.: 09.189 EINECS No.: 233‑094‑9

FEMA No.: JECFA No.:

2424 823

NAS No.:

2424

Description: α-Ethylbenzyl butyrate has a sweet, floral-fruity odor reminiscent of jasmine and apricot and a sweet, plum-like taste. Consumption: Annual: <1.00 lb

Individual: n/a

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.84 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O

C13H18O2/206.28

O H3C

ETHYL BRASSYLATE

573

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% 282°C

Specific gravity

1.486–1.491 (20°C) Insoluble in water; soluble in organic solvents, oils 0.986–0.992 (25°C)

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

Usual 15.00 7.00 6.00

Max. 18.00 8.00 7.00

Food Category Nonalcoholic beverages Soft candy

Usual 4.00 11.00

Max. 5.00 13.00

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

ETHYL BRASSYLATE Synonyms: Cyclo-1,13-ethylenedioxytridecane-1,13-di-one; 1,4-Dioxacycloheptadecane-5,17-dione; Ethyl brassylate; Ethylene brassylate; Ethylene tridecanedioate; Ethylene undecane dicarboxylate; Musk T; Tridecanedioic acid, cyclic ethylene ester; 1,1ʹ-Undecanedicarboxylic acid, ester with ethylene glycol CAS No.: CoE No.:

105‑95‑3 10571

FL No.: 09.533 EINECS No.: 203‑347‑8

FEMA No.: JECFA No.:

3543 626

NAS No.:

3543

Description: Ethyl brassylate has musk-like character and sweet odor. Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.303 mg

IOFI: Artificial

Empirical Formula/MW:

C15H26O4/270.37

Specifications: (JECFA, 1999) Acid value (max) Appearance

1.0 Colorless to pale-yellow liquid

Congealing point Refractive index

Assay (min)

97%

Solubility

Boiling point

138–142°C

Specific gravity

0–7°C 1.468–1.473 1 mL is soluble in 1 mL alcohol; soluble in alcohol; insoluble in water 1.040–1.045

2-ETHYLBUTYL ACETATE

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

Usual 1.00 1.00 1.07

Max. 2.00 2.00 2.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.07 1.20

Max. 2.00 2.00

Synthesis: By esterification of brassylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: musky, sweet, powdery, floral, vanilla and perfumey. Natural occurrence: Not reported found in nature.

2-ETHYLBUTYL ACETATE Synonyms: Acetic acid, 2-ethylbutyl ester; 2-Ethylbutyl acetate CAS No.: CoE No.:

10031‑87‑5 215

FL No.: 09.025 EINECS No.: 233‑095‑4

FEMA No.: JECFA No.:

2425 140

NAS No.:

Consumption: Annual: <1.00 lb

2425

Individual: 0.00000289 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.36 mg

IOFI: Artificial

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 1997) Appearance Boiling point

Liquid 160–163°C

Refractive index Specific gravity

1.4109 (20°C) 0.8784 (25°C)

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

Usual 20.75 9.50 4.50

Max. 22.75 21.00 6.25

Food Category Nonalcoholic beverages Soft candy

Usual 5.50 18.00

Max. 7.25 20.50

Synthesis: By reacting 2-ethylbutanol with acetic anhydride or acetic acid in the presence of sulfuric acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYLBUTYRALDEHYDE Synonyms: Butanal, 2-ethyl-; Butyraldehyde, 2-ethyl-; Diethylacetaldehyde; Diethyl acetaldehyde; 2-Ethylbutanal; Ethyl butyraldehyde; alpha-Ethylbutyraldehyde; 2-Ethyl-butyraldehyde; 2-Ethylbutyric aldehyde; 3-Formylpentane CAS No.: CoE No.:

97‑96‑1 95

FL No.: 05.007 EINECS No.: 202‑623‑5

FEMA No.: JECFA No.:

2426 256

NAS No.:

2426

Description: 2-Ethylbutyraldehyde has a pungent odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

ETHYL BUTYRATE

575

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 7.18 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O/100.16 Specifications: (JECFA, 1998) Acid value (max)

2%

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

98% 176°C

Specific gravity

1.404–1.408 (20°C) One mL is soluble in 1 mL 95% alcohol 0.932–0.936 (25°C)

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

Usual 37.00 23.71 12.36

Max. 45.29 31.14 15.29

Food Category Nonalcoholic beverages Soft candy

Usual 11.21 13.13

Max. 14.29 20.50

Synthesis: From diethyl carbinol and anhydrous oxalic acid or with sulfuric acid; a more recent synthetic route (Xeisel–Neuwirth method) calls for the reduction of α-vinylcrotonaldehyde using iron dust and acetic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: green, fruity, cocoa with sweet, fresh nuances. Natural occurrence: Reported found in melon, French fried potato, wheaten bread, scallops, citrus fruits, white bread and maize.

ETHYL BUTYRATE Synonyms: Butanoic acid, ethyl ester; Butter esters; Butyric acid, ethyl ester; Butyric ester; Butyric ether; Ethyl butanoate; Ethyl butyrate; Ethyl n-butyrate CAS No.: CoE No.:

105‑54‑4 264

FL No.: 09.039 EINECS No.: 203‑306‑4

FEMA No.: JECFA No.:

2427 29

NAS No.:

2427

Description: Ethyl butyrate has a fruity odor with pineapple undertone and sweet, analogous taste. Consumption: Annual: 311666.67 lb

Individual: 0.2641 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 15 mg/kg bw (1967). No safety concern when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 19.82 mg Empirical Formula/MW: C6H12O2/116.16

IOFI: Nature Identical

2-ETHYLBUTYRIC ACID

576 Specifications: (JECFA, 1997) Acid value (max) Appearance

1.0 Colorless liquid

Flash point Refractive index

Assay (min)

98%

Solubility

Boiling point

121°C

Specific gravity

26°C 1.391–1.394 (20°C) Soluble in fixed oils and propylene glycol; insoluble in glycerol; 1:3 in 60% alcohol 0.870–0.877 (25°C)

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

Usual 16.05 95.87 831.90 15.67 39.68

Max. 23.97 136.60 1393.00 25.01 66.63

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

Usual 56.37 59.74 5.88 25.23 71.52

Max. 82.15 168.00 18.60 37.88 104.10

Synthesis: By esterification of n-butyric acid with ethyl alcohol in the presence of Twichell’s reagent or MgCI2; also by heating n-butyl alcohol and ethanol over CuO + UO3 catalyst at 270°C. Aroma threshold values: Detection: 0.1 to 18 ppb Taste threshold values: Taste characteristics at 20 ppm: fruity, sweet, tutti-frutti, apple, fresh and lifting, ethereal. Natural occurrence: Identified by gas chromatography in olive oil and other vegetable oils. Reported found in apple, banana, citrus peel oils and juices, cranberry, blueberry, black currants, guava, grapes, papaya, strawberry, onion, leek, cheeses, chicken, beef, beer, cognac, rum, whiskies, cider, sherry, grape wines, coffee, honey, soybeans, olives, passion fruit, plums, mushroom, mango, fruit brandies, kiwifruit, mussels and pawpaw.

2-ETHYLBUTYRIC ACID Synonyms: α-Ethylbutyric acid; Acetic acid, diethyl; Butanoic acid, 2-ethyl-; Butyric acid, 2-ethyl-; Diethylacetic acid; 2-Ethylbutanoic acid; 2-Ethyl butanoic acid; 2-Ethylbutyric acid; 3-Pentanecarboxylic acid CAS No.: CoE No.:

88‑09‑5 2001

FL No.: 08.045 EINECS No.: 201‑796‑4

FEMA No.: JECFA No.:

2429 257

NAS No.:

2429

Description: 2-Ethylbutyric acid has a rancid, oily-fruity, acidulous odor. Consumption: Annual: 566.67 lb

Individual: 0.0004802 mg/kg/day

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 when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.52 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H12O2/116.16 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

99°C

Specific gravity

1.413 (20°C) Soluble in water 1 mL in 65 mL; miscible with alcohol and ether 0.917 to 9.22 (25°C)

ETHYL CINNAMATE

577

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

Usual 2.15 1.00 2.09

Max. 20.21 2.00 20.23

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.36 1.04 2.41

Max. 19.22 5.56 12.53

Synthesis: By catalytic oxidation of diethylacetaldehyde or by decarboxylation of diethylmalonic acid. Aroma threshold values: Detection: 15 to 600 ppb Taste threshold values: Taste characteristics at 35 ppm: acidic, fruity, tropical with a creamy aftertaste. Natural occurrence: Reported found in guava fruit, wheaten bread and cheeses (Parmesan, blue, cheddar, provolone, Romano and goat), apple, banana, grape, melon, papaya, peach, pineapple and more.

ETHYL CINNAMATE Synonyms: Ethyl β-phenylacrylate; Cinnamic acid ethyl ester; Cinnamic acid, ethyl ester; Ethylcinnamate; Ethyl cinnamate; Ethyl trans-cinnamate; Ethyl beta-phenylacrylate; Ethyl 3-phenylpropenoate; Ethyl 3-phenyl-2-propenoate; 2-Propenoic acid, 3-phenyl-, ethyl ester CAS No.: CoE No.:

103‑36‑6 323

FL No.: 09.730 EINECS No.: 203‑104‑6

FEMA No.: JECFA No.:

2430 659

NAS No.:

2430

Description: Ethyl cinnamate has a sweet balsami honey-note odor. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1029 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H12O2/176.21 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Boiling point Refractive index

Assay (min)

99%

Solubility

Boiling point

271–272°C

Specific gravity

271–272°C 1.558–1.562 (20°C) Insoluble in water; miscible in alcohols 1.044–1.051 (25°C)

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

Usual 15.98 42.76 4.65 10.00 34.71

Max. 31.61 54.36 9.82 20.00 41.26

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 14.61 10.00 15.78 34.86

Max. 19.73 20.00 20.88 47.95

Synthesis: By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen condensation of benzaldehyde and ethyl acetate. Aroma threshold values: Detection: 17 to 40 ppb Taste threshold values: Taste characteristics at 20 ppm: balsamic, powdery, fruity, berry, punch, spice, sweet and green.

ETHYL CROTONATE

578

Natural occurrence: Normally occurring in the trans-form; a cis-form also exists. Reported found in Oriental styrax, in the oil of Campheria galanga and in the rhizomes of Hedychium spicatum. Also reported found in cherry, American cranberry, pineapple, guava, strawberry, fresh blackberry, strawberry jam, soybean, yellow passion fruit juice, hybrid passion fruit juice, apple brandy, quince, prickly pear, strawberry wine, Bourbon vanilla, sea buckthorn, cinnamon leaf and root bark, clove, brandy, rum, sherry, grape wines, cocoa, soybean and other natural sources.

ETHYL CROTONATE Synonyms: trans-2-Butenoic acid ethyl ester; 2-Butenoic acid, ethyl ester, (E)-; Crotonic acid, ethyl ester, (E)-; alpha-Crotonic acid ethyl ester; Ethyl trans-2-butenoate; (E)-Ethyl 2-butenoate; Ethylcrotonate; Ethyl crotonate; Ethyl crotonate(E); Ethyl (E)-crotonate; Ethyl trans-crotonate; Ethyl (E)-ethyl ester-2-butenoate CAS No.:

623‑70‑1 10544‑63‑5

CoE No.:

2244

FL No.:

09.248 210‑808‑7 EINECS No.: 234‑125‑9

FEMA No.:

3486

JECFA No.:

1806

NAS No.:

3486

Description: Ethyl crotonate has a powerful, sour, caramellic-fruity odor. Consumption: Annual: 950.00 lb

Individual: 0.000805 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.896 mg

IOFI: Natural

Empirical Formula/MW: C6H10O2/114.14 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 136–137°C

Specific gravity

1.422–1.428 (20°C) Insoluble in water; soluble in alcohol and in oils 0.916–0.921 (25°C)

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

Usual 2.00 10.40 4.20

Max. 4.00 20.70 8.40

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.60 1.68 8.39

Max. 5.71 3.00 16.10

Synthesis: By esterification of crotonic acid with ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: rum, cognac and pungent with caramellic and fruity nuances. Natural occurrence: Reported found in Fragaria vesca. Also reported found in guava fruit, guava peel, pineapple, white wine, yellow passion fruit, fresh mango, naranjilla fruit, mussel, loganberry, apple, papaya, concord grape, strawberry, rum, cocoa, plum, kiwifruit and other natural sources.

ETHYL CYCLOHEXANECARBOXYLATE Synonyms: Cyclohexanecarboxylic acid, ethyl ester; Ethyl cyclohexane-carboxylate CAS No.: CoE No.:

3289‑28‑9 11916

FL No.: 09.534 EINECS No.: 221‑945‑7

FEMA No.: JECFA No.:

3544 963

NAS No.:

3544

ETHYL CYCLOHEXANEPROPIONATE

579

Description: Ethyl cyclohexanecarboxylate has a cheese-like odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2002) Trade association guidelines: FEMA PADI: 0.003 mg

IOFI: n/a

Empirical Formula/MW: C9H16O2/156.22 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

99% 82°C (12 mmHg)

Specific gravity

1.447–1.454 (20°C) Insoluble in water; soluble in fat; miscible in ethanol at room temperature 0.966–0.978 (25°C)

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

Usual 0.01 0.05 0.01

Max. 0.01 0.05 0.01

Food Category Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.01 0.01 0.01

Max. 0.01 0.01 0.01

Synthesis: n/a Aroma threshold values: Detection: 0.001 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum.

ETHYL CYCLOHEXANEPROPIONATE Synonyms: Cyclohexanepropanoic acid, ethyl ester; Cyclohexanepropionic acid, ethyl ester; Ethyl cyclohexanepropionate; Ethyl 3-cyclohexylpropionate CAS No.: CoE No.:

10094‑36‑7 2095

FL No.: 09.488 EINECS No.: 233‑222‑3

FEMA No.: JECFA No.:

2431 966

NAS No.:

2431

Description: Ethyl cyclohexanepropionate has a powerful, fruity odor of pear–peach–banana type. Consumption: Annual: <1.00 lb

Individual: 0.0001426 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.70 mg Empirical Formula/MW: C11H20O2/184.28

IOFI: Artificial

ETHYL-trans-2, cis-4-DECADIENOATE

580 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless, oily liquid 98% 91°C (8 mmHg)

Refractive index Solubility Specific gravity

1.444–1.452 (20°C) Insoluble in water; soluble in alcohol 0.926–0.932 (25°C)

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

Usual 5.80 16.76 10.86

Max. 10.00 23.10 15.76

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 7.99 6.72 11.65

Max. 10.63 11.00 17.61

Synthesis: By esterification of ethyl cyclohexanol with propionic acid or anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL-trans-2, cis-4-DECADIENOATE Synonyms: 2,4-Decadienoic acid, ethyl ester, (2E,4Z)-; Ethyl trans-2, cis-4-decadienoate; Ethyl-2-trans-4-cis-decadienoate; Ethyl (2E,4Z)-2,4-decadienoate; Ethyl (E,Z)-2,4-deca-dienoate; E,Z-Ethyl 2,4-decadienoate; (E,Z)-Ethyl 2,4-decadienoate CAS No.: CoE No.:

3025‑30‑7 10574

FL No.: 09.260 EINECS No.: 221‑178‑8

FEMA No.: JECFA No.:

3148 1192

NAS No.:

3148

Description: Ethyl-trans-2, cis-4-decadienoate has a characteristic pear-like flavor and a light fruity aroma. Consumption: Annual: 35.00 lb

Individual: 0.00002966 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 2.490 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H20O2/196.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Slightly yellow oil

Solubility

Assay (min) Boiling point

90% 120°C (7 mmHg)

Specific gravity

1.480–1.486 (20°C) Soluble in fat and ethanol; insoluble in water 0.917–0.920 (25°C)

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

Usual 2.00 11.75 2.29

Max. 4.00 17.25 5.43

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.19 6.68 2.62

Max. 5.23 8.87 5.79

Synthesis: Synthetically via the lithium vinyl cuprates. Aroma threshold values: Detection: 100 ppb. Aroma characteristics at 1.0%: sweet ripe pear, creamy and slightly fatty with fruity, green, waxy apple, fleshy nuances.

ETHYL 2,4,7-DECATRIENOATE

581

Taste threshold values: Taste characteristics at 5 ppm: ripe pear, green fruity, waxy apple, tropical notes, fatty golden delicious apple fleshy. Taste characteristics at 20 ppm: green, fruity, apple and pear with waxy tropical nuances. Natural occurrence: Reported found in Bartlett pears, apple, grape, durian (Durio zibethinus), pear brandy, quince and spineless monkey orange (Strychnos madagasc).

ETHYL DECANOATE Synonyms: Ethyl decylate; Butter esters; Capric acid, ethyl ester; Decanoic acid, ethyl ester; Ethyl caprate; Ethyl caprinate; Ethyl decanoate CAS No.: CoE No.:

110‑38‑3 309

FL No.: 09.059 EINECS No.: 203‑761‑9

FEMA No.: JECFA No.:

2432 35

NAS No.:

2432

Description: Ethyl decanoate has a fruity odor reminiscent of grape (cognac). It has been also reported to have an oily, brandy-like odor. Consumption: Annual: 1050.00 lb

Individual: 0.0008898 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.410 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H24O2/200.32 Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless liquid

Melting point Refractive index

Assay (min)

98% C12H24O2

Solubility

Boiling point

243°C

Specific gravity

–20°C 1.424–1.427 (20°C) Soluble in most fixed oils; insoluble in glycerin and propylene glycol 1:4 in 80% alcohol 0.863–0.868 (25°C)

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

Usual 8.80 10.15 0.91 11.02

Max. 10.96 20.54 3.50 23.39

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 8.05 0.02 2.21 9.50

Max. 15.18 0.09 4.58 18.69

Synthesis: By esterification of decanoic acid and ethyl alcohol in the presence of HCl or H2SO4. Aroma threshold values: Detection: 8 to 12 ppb Taste threshold values: Taste characteristics at 20 ppm: waxy, fruity, sweet apple. Natural occurrence: Reported found in cognac, apple, banana, cherry, citrus, grape, melon, pear, pinapple, and more.

ETHYL 2,4,7-DECATRIENOATE Synonyms: Ethyl deca-2,4,7-trienoate; 2,4,7-Decatrienoic acid, ethyl ester CAS No.: CoE No.:

78417‑28‑4 10576

FL No.: 09.371 EINECS No.: n/a

FEMA No.: JECFA No.:

3832 1193

NAS No.:

n/a

Description: Ethyl 2,4,7-decatrienoate has a light fatty aroma. Consumption: Annual: n/a

Individual: n/a

ETHYL trans-2-DECENOATE

582

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.00086405 mg

IOFI: n/a

Empirical Formula/MW: C12H18O2/194.27

CH3CH2OCOC=CHC=CHCH2C=CHCH2CH3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 95% 134°C (14 mmHg)

Refractive index Solubility Specific gravity

1.547–1.554 (20°C) Soluble in water and ethanol 0.933–0.939 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Breakfast cereals Chewing gum Fats, oils Fruit ices

Usual 0.01 0.05 0.01 0.02

Max. 0.02 0.10 0.03 0.05

Food Category Hard candy Milk products Seasonings, flavors Soft candy

Usual 0.02 0.01 0.005 0.01

Max. 0.05 0.03 0.01 0.02

Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence: Reported found in Vitis labrusca L.

ETHYL trans-2-DECENOATE Synonyms: 2-Decenoic acid, ethyl ester, (2E)-; Ethyl trans-2-decenoate; Ethyl (E)-2-decenoate; (E)-Ethyl 2-decenoate CAS No.: CoE No.:

7367‑88‑6 10577

FL No.: 09.283 EINECS No.: 230‑918‑9

FEMA No.: JECFA No.:

3641 1814

NAS No.:

3641

Description: Ethyl trans-2-decenoate has a fatty-waxy odor specific to pear peel and fruity over-ripe pear. Consumption: Annual: <1.00 lb

Individual: 0.00000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.899 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O2/198.31

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Liquid

Solubility

Assay (min) Boiling point

95% 133–135°C (20 mmHg)

Specific gravity

1.440–1.450 (20°C) Insoluble in water; soluble in fats and ethanol 0.880–0.890 (25°C)

ETHYL trans-4-DECENOATE

583

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

Usual 30.00 20.00 15.00 20.00

Max. 90.00 60.00 45.00 60.00

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 50.00 20.00 10.00 30.00

Max. 150.00 60.00 30.00 90.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: pear, apple, green with waxy, fruity nuances. Natural occurrence: Reported found in pear brandy and pear.

ETHYL trans-4-DECENOATE Synonyms: 4-Decenoic acid, ethyl ester, (4E)-; Ethyl trans-4-decenoate; Ethyl (E)-4-decenoate; (E)-Ethyl 2-decenoate; (E)-Ethyl 4-decenoate CAS No.: CoE No.:

76649‑16‑6 10578

FL No.: 09.284 EINECS No.: 278‑509‑4

FEMA No.: JECFA No.:

3642 341

NAS No.:

3642

Description: Ethyl trans-4-decenoate has a fruity-green, ester-like, sweet and aldehyde odor like citrus orange. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.118 mg

IOFI: Nature Identical

Empirical Formula/MW: C12H22O2/198.31

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Liquid 95% 90°C (3 mmHg)

Refractive index Solubility Specific gravity

1.432–1.444 (20°C) Insoluble in water; soluble in fat 0.877–0.883 (25°C)

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

Usual 0.60 4.00 0.50 0.30

Max. 3.00 20.00 2.50 1.50

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fatty, waxy, green, pineapple and pear nuances. Natural occurrence: Reported found in beer.

Usual 1.00 0.40 0.20 0.50

Max. 5.00 2.00 1.00 2.50

2-ETHYL-4,5-DIMETHYLOXAZOLE

584

2-ETHYL-4,5-DIMETHYLOXAZOLE Synonyms: Oxazole, 2-ethyl-4,5-dimethyl-; 2-Ethyl-4,5-dimethyloxazole; Oxazole, 2-ethyl-4,5-dimethylCAS No.: CoE No.:

53833‑30‑0 n/a

FL No.: 13.091 EINECS No.: 258‑815‑4

FEMA No.: JECFA No.:

3672 1555

NAS No.:

Consumption: Annual: n/a

3672 Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent. Trade association guidelines: FEMA PADI: 0.069 mg

IOFI: n/a

Empirical Formula/MW: C7H11NO/125.17

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

137°C (732 mmHg)

Specific gravity

1.454–1.460 (20°C) Insoluble in water; slightly soluble in oils 1.474–1.480 (25°C)

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

Usual 0.30 0.15 0.50 0.15 0.15

Max. 1.50 0.50 2.50 2.00 1.00

Food Category Gravies Instant coffee, tea Meat products Soft candy Soups

Usual 0.15 0.05 0.15 0.20 0.05

Max. 0.50 0.20 0.50 1.00 0.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee and French fried potato.

4-ETHYL-2,6-DIMETHOXYPHENOL Synonyms: 4-Ethylsyringol; 4-Ethyl-2,6-dimethoxyphenol; Phenol, 4-ethyl-2,6-dimethoxy CAS No.: CoE No.:

14059‑92‑8 11231

FL No.: 04.052 EINECS No.: n/a

Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3671 723

NAS No.:

3671

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.033 mg

IOFI: n/a

2-ETHYL-3,5 or (6)-DIMETHYLPYRAZINE

585

Empirical Formula/MW:

C10H14O3/182.22

Specifications: (JECFA, 2008) Appearance

Water-white liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

106°C (0.2 mmHg)

Specific gravity

1.536–1.537 (20°C) Insoluble in water; soluble in fat; miscible in ethanol 1.075–1.080 (25°C)

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

Usual 0.20 1.00 0.20 0.20

Cheese Condiments, relishes Gravies Meat products

Max. 1.00 5.00 1.00 1.00

Food Category

Usual 0.10 1.00 0.20 0.10

Poultry Seasonings, flavorings Snack foods Soups

Max. 0.50 5.00 1.00 0.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in beer, dried bonito fish, smoked pork belly, smoked sausage, smoked salmon, sherry, natural smoke flavor, rum, coffee, wort and cuttlefish.

2-ETHYL-3,5 or (6)-DIMETHYLPYRAZINE Synonyms: 3,5-Dimethyl-2-ethylpyrazine; 2,5-Dimethyl-3-ethylpyrazine; 2-Ethyl-3,-dimethylpyrazine; 2-Ethyl-3,(5 or 6)-dimethylpyrazine; Pyrazine, 2-ethyl-3,-dimethylCAS No.: CoE No.:

27043‑05‑6 727

FL No.: 14.016 EINECS No.: 248‑182‑2

FEMA No.: JECFA No.:

3149 775

NAS No.:

3149

Description: 2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 1.367 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H12N2/136.20

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 95% C8H12N2 180°C

Refractive index Solubility Specific gravity

1.500–1.503 (20°C) Soluble in water, organic solvents 0.950–0.980 (20°C)

3-ETHYL-2,6-DIMETHYLPYRAZINE

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

Usual 0.10 6.43 5.31 0.78

Max. 1.00 6.43 5.31 1.75

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.03 2.06 6.03

Max. 2.10 2.06 6.15

Synthesis: The 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium. A mixture of the two can be obtained by condensation of 2,3-pentanedione with propylenediamine. A mixture of the two is obtained from the side chain alkylation of trimethylpyrazine. Aroma threshold values: Detection: 15 to 43 ppm in water. Aroma characteristics at 1.0%: peanut nutty, caramel, coffee, musty cocoa, popcorn, pyridine, graham sweet with roasted undertones. Taste threshold values: Taste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances. Natural occurrence: Reported found in Burley and Virginia tobacco, cooked beef, Swiss cheese, roasted barley, cocoa products, coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas, malt and cooked shrimps.

3-ETHYL-2,6-DIMETHYLPYRAZINE Synonyms: 2,6-Dimethyl-3-ethylpyrazine; 2-Ethyl-3,5-dimethylpyrazine; 3,5-Dimethyl-2-ethylpyrazine CAS No.: CoE No.:

13925‑07‑0 2245

FL No.: 14.024 EINECS No.: 237‑694‑1

FEMA No.: JECFA No.:

3150 776

NAS No.:

Consumption: Annual: 833.33 lb

3150

Individual: 0.0007062 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.880 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H12N2/136.20 Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to slightly yellow liquid 95%

Refractive index Solubility

Boiling point

180°C

Specific gravity

1.496–1.502 (20°C) Soluble in water, oils, organic solvents; miscible in ethanol at room temperature 0.952–0.961 (25°C)

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

Usual 0.30 3.13 1.72 1.10

Max. 1.00 6.00 3.60 2.33

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.00 1.93 2.92

Max. 4.00 2.50 6.00

Synthesis: By alkylation of 2,6-dimethylpyrazine with ethyllithium. Aroma threshold values: 15 ppm in water Taste threshold values: n/a Natural occurrence: Reported found in the basic fractions of whiskey and rum, in roasted peanuts, in roasted barley, in coffee, filberts, potato and soy products, fried pork, cocoa, tea, oatmeal, asparagus, shrimps, clam, squid, grilled beef and wheaten bread.

cisand trans-ETHYL 2,4-DIMETHYL-1,3-DIOXOLANE-2-ACETATE

587

cis- and trans-ETHYL 2,4-DIMETHYL-1,3-DIOXOLANE-2-ACETATE Synonyms: Z- and E-Ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate; Dimethyl dioxolane; Acetoacetic acid, ethyl ester, 1,2-propylene ketal; Ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate; Ethyl acetoacetate propylene glycol ketal; Fruity ketal; Strawberry ketal; 1,3-Dioxolane-2-acetic acid, 2,4-dimethyl-, ethyl ester CAS No.: CoE No.:

6290‑17‑1 n/a

FL No.: EINECS No.

06.087 228‑536‑2

FEMA No.: JECFA No.:

4294 1715

NAS No.:

n/a

Description: Colorless liquid; soft, fruity notes. Consumption: Odor and/or flavor used in apple, citronella, grapefruit, licorice, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.674 mg

IOFI: n/a

Empirical Formula/MW: O C H3

C H3

O

O

C9H16O4/188.22 O H3C

Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point Melting point

1.0 95% 85°C –68°C

Refractive index Solubility Specific gravity

1.422–1.432 (20°C) Insoluble in water; soluble in ethanol 1.048–1.054 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiment/relishes Confections, frostings Fats/oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 20.00

Max. 50.00 25.00 35.00 10.00 50.00 25.00 10.00 35.00 50.00 100.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Soups Sweet sauces

Usual 7.00 2.00 7.00 5.00 2.00 7.00 5.00 5.00 5.00

Max. 35.00 10.00 35.00 25.00 10.00 35.00 10.00 10.00 10.00

ETHYL-2,4-DIOXOHEXANOATE

588

ETHYL-2,4-DIOXOHEXANOATE Synonyms: Ethyl propionyl pyruvate; 2,4-Dioxohexanoic acid, ethyl ester; Ethyl 2,4-dioxohexanoate; Hexanoic acid, 2,4-dioxo-, ethyl ester CAS No.: CoE No.:

13246‑52‑1 11903

FL No.: 09.514 EINECS No.: 236‑228‑4

FEMA No.: JECFA No.:

3278 603

NAS No.:

Consumption: Annual: <1.00 lb

3278

Individual: 0.00000027 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.160 mg

IOFI: Artificial

Empirical Formula/MW: C8H12O4/172.18 Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 100–105°C (6 mmHg)

Refractive index Specific gravity

1.477–1.482 (20°C) 1.103–1.109 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Hard candy Nonalcoholic beverages

Usual 15.00 60.00 10.00

Max. 120.00 120.00 15.00

Food Category Soft candy Sweet sauce

Usual 4.40 0.0001

Max. 10.00 0.0001

Synthesis: From methyl ethyl ketone and ethyl oxalate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYLENE OXIDE Synonyms: 1,2-Epoxyethane; Dihydrooxirene; Dimethylene oxide; Epoxyethane; Ethene oxide; Ethox; Ethylene oxide; ETO; Oxacyclopropane; Oxane; alpha,beta-Oxidoethane; Oxiran; Oxirane; Oxirene, dihydro-; Sterilizing gas ethylene oxide 100%; T-gas CAS No.: CoE No.:

75‑21‑8 n/a

FL No.: n/a EINECS No.: 200‑849‑9

FEMA No.: JECFA No.:

2433 n/a

NAS No.:

2433

Description: Ethylene oxide has a pleasant ethereal odor. There is sufficient evidence of carcinogenicity of ethylene oxide in animals. It has been classified as a probable carcinogen for humans. Consumption: Annual: 238333.33 lb

Individual: 0.2019 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.710, 172.808, 172.834, 172.836, 172.838, 172.840, 173 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a Empirical Formula/MW: C2H4O/44.05

IOFI: Nature Identical

ETHYL 2-ETHYLBUTYRATE

589

Specifications: (Burdock, 1997) Colorless liquid or gas with a pleasant, 1.5052 (28°C) Refractive index ethereal odor 0.88, 0.8824 (10°C) Boiling point 13.5°C, 14°C Specific gravity Reported uses (ppm): n/a FEMA indicates that this substance has historically been used in ground spices (21.00 ppm max.) and whole spices (15.00 ppm usual; 45.00 max.). Appearance

Synthesis: By catalytic oxidation of ethylene. Aroma threshold values: Detection: 260 ppm; recognition: 500 ppm Taste threshold values: n/a Natural occurrence: Reported found in Bantu beer.

ETHYL 2-ETHYLBUTYRATE Synonyms: Ethyl alpha-ethylbutyrate; Ethyl 2-ethylbutanoate; Butanoic acid, 2-ethyl-, ethyl ester CAS No.: 2983‑38‑2 FL No.: CoE No.: n/a EINECS No. Description: Colorless clear liquid.

n/a 221‑044‑9

FEMA No.: JECFA No.:

4344 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.418 mg

IOFI: n/a

Empirical Formula/MW: C H3

C8H16O2/144.21

H3C

O

H3C

O

Specifications: (The Good Scents Co., 2009) Assay (min) 97% 156–157°C Boiling point Refractive index 1.403–1.405 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Chewing gum Condiments, relishes Confectionery frostings Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Imitation dairy

Usual 2.00 2.00 2.00 10.00 2.00 1.00 2.00 2.00 2.00 1.00 2.00 1.00 1.00 10.00 1.00

Solubility Specific gravity

Max. 200.00 200.00 200.00 500.00 200.00 50.00 200.00 200.00 200.00 50.00 50.00 50.00 50.00 500.00 50.00

Insoluble in water; soluble in ethanol 0.867–0.869 (20°C)

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

Usual 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 5.00 1.00 5.00 1.00 2.00

Max. 50.00 200.00 200.00 50.00 200.00 200.00 200.00 200.00 50.00 500.00 50.00 500.00 50.00 200.00

ETHYL 2-ETHYLHEXANOATE

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

ETHYL 2-ETHYLHEXANOATE Synonyms: Ethyl 2-ethylcaproate; Ethyl alpha-ethylcaproate; Hexanoic acid, 2-ethyl-, ethyl ester; Orris capronate; Irotyl CAS No.: CoE No.:

2983‑37‑1 n/a

FL No.: EINECS No.

n/a 221‑043‑3

FEMA No.: JECFA No.:

4345 n/a

NAS No.:

n/a

Description: Colorless clear liquid; fresh orris, fruity, herbal, cumin aroma. Consumption: Odor and/or flavor used in herbal, moss, orris iris, violet, and woody.

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: O

H3C

C10H20O2/172.27

O

C H3

C H3

Specifications: (The Good Scents Co., 2009) Assay (min) Boiling point Refractive index

95% 81°C (24 mmHg) 1.412–1.416 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.860 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Chewing gum Fruit ices Hard candy Jams, jellies

Usual 4.00 1.00 2.00 1.00

Max. 20.00 5.00 10.00 5.00

Food Category Processed fruits Soft candy Sweet sauces

Usual 0.01 2.00 0.01

Max. 0.04 10.00 0.04

Synthesis: n/a Aroma threshold values: Medium strength odor, orris type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 2-ETHYL-3-PHENYL PROPANOATE Synonyms: Ethyl 2-ethyl dihydrocinnamate; Benzenepropanoic acid, alpha-ethyl-, ethyl ester; Ethyl alpha-ethylbenzenepropanoate; Ethyl 2-benzylbutyrate; Ethyl 2-ethyl-3-phenylpropanoate CAS No.: CoE No.:

2983‑36‑0 10587

FL No.: 09.802 EINECS No.: 221‑042‑8

FEMA No.: JECFA No.:

3341 1475

NAS No.:

3341

ETHYL N-ETHYLANTHRANILATE

591

Description: Ethyl 2-ethyl-3-phenyl propanoate has a green, floral aroma. Consumption: Annual: <1.00 lb

Individual: 0.00001415 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 2.069 mg

IOFI: Artificial

Empirical Formula/MW: C13H18O2/206.28 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

99% 72°C (0.09 mmHg)

Specific gravity

1.483–1.489 (20°C) Soluble in oils and ethanol; insoluble in water 0.972–0.979 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fruit ices Hard candy

Usual 25.00 5.00 5.00 50.00

Max. 25.00 5.00 5.00 50.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 50.00 5.00 50.00

Max. 50.00 5.00 50.00

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

ETHYL N-ETHYLANTHRANILATE Synonyms: Benzoic acid, 2-(ethylamino)-, ethyl ester; Ethyl o-(ethylamino)benzoate; Diethyl anthranilate; Ethyl (2-ethylaminophenyl)methanoate; Ethyl 2-(ethylamino)benzoate; Ethyl N-ethyl-2-aminobenzoate CAS No.: CoE No.:

38446‑21‑8 629

FL No.: 09.764 EINECS No.: 235‑935‑3

FEMA No.: JECFA No.:

4115 1547

NAS No.:

n/a

Description: Yellowish solid; fruity grape aroma. Consumption: Odor and/or flavor used in tropical fruit, mandarin, neroli, orange, petitgrain and tangerine. Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Bev: 3 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: Artificial

ETHYL FORMATE

592 Empirical Formula/MW: C H3

O

O

C11H15O2N/193.25 NH

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Assay (min)

95%

Solubility

Boiling point

260°C

74°C Very slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Not reported found in nature

ETHYL FORMATE Synonyms: Formic ether; Ethyl formate; Ethyl formic ester; Ethyl methanoate; Formic acid, ethyl ester; Propionic acid CAS No.: CoE No.:

109‑94‑4 339

FL No.: 09.072 EINECS No.: 203‑721‑0

FEMA No.: JECFA No.:

2434 26

NAS No.:

2434

Description: Ethyl formate has a characteristic, pungent odor similar to ethyl acetate and reminiscent of pineapple and a slightly bitter taste. It has been also reported to have a rum-like odor. Consumption: Annual: 9650.00 lb

Individual: 0.008177 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 184.1295; 184.1848 FDA (other): n/a JECFA: ADI: 0 to 3 mg/kg bw (1979), and reaffirmed in 1997. No safety concern when used at current levels as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.049 mg Empirical Formula/MW: C3H6O2/74.08

IOFI: Nature Identical

2-ETHYLFURAN

593

Specifications: (FCC, 1996) Acidity

0.2%

Refractive index

Appearance

Colorless, flammable liquid

Solubility

Assay (min) Boiling point

95% C3H6O2 54°C

Specific gravity

1.359–1.363 (20°C) Soluble in most fixed oils, propylene glycol, water (decomposes); slightly soluble in mineral oil; 1:5 in 50% alcohol 0.916–0.921 (25°C)

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

Usual 0.28 0.09 0.09 0.09

Max. 0.30 0.15 0.10 0.15

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.12 0.00 0.05 0.17

Max. 0.12 0.01 0.06 0.18

Synthesis: Usually prepared by esterification of ethyl alcohol and formic acid or by distillation of ethyl acetate and formic acid in the presence of concentrated H2SO4. Aroma threshold values: Detection: 17 ppm Taste threshold values: Taste characteristics at 60 ppm: sweet, chemical with clean, fresh, fruity lift. Natural occurrence: Reported in the oil of Boronia dentigeroides; it has been identified in Florida orange juice, several varieties of honey, apple and pear and in distilled liquors, such as rum. Also reported found in peach, raspberry, strawberry, pineapple, cabbage, vinegar, cheeses, butter, cream, milk powder, cooked beef, beer, coffee, tea, honey, corn oil, brandy and mussels.

2-ETHYLFURAN Synonyms: 2-Ethylfuran; Furan, 2-ethylCAS No.: CoE No.:

3208‑16‑0 11706

FL No.: 13.092 EINECS No.: 221‑714‑0

FEMA No.: JECFA No.:

3673 1489

NAS No.:

3673

Description: 2-Ethylfuran has a smoky burnt odor. When dilute, it has a warm, sweet odor. It has a coffee-like flavor (aroma). Consumption: Annual: 33.33 lb

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 4.033 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8O/96.13 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

95% 92–93°C

Specific gravity

1.444–1.450 (20°C) Insoluble in water; soluble in oils and ethanol 0.909–0.915 (25°C)

ETHYL FURFURYL ETHER

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

Usual 1.00 21.00 10.50

Max. 3.00 42.50 21.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.50 5.50 11.00

Max. 21.00 11.50 22.50

Synthesis: By dehydration of furyl methyl carbinol followed by reduction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, coffee, peppermint and spearmint oil, Parmesan cheese, bell pepper, cooked egg, smoked fish, roasted chicken, cooked beef, cocoa, coffee, tea, pecans, filberts and soybeans.

ETHYL FURFURYL ETHER Synonyms: Furfuryl ethyl ether; Furan, 2-(ethoxymethyl)-; 2-(Ethoxymethyl)furan CAS No.: CoE No.:

6270‑56‑0 10940

FL No.: 13.123 EINECS No.: 228‑454‑7

FEMA No.: JECFA No.:

4114 1521

NAS No.:

n/a

Description: Colorless liquid; sweet, spicy aroma. Consumption: Odor and/or flavor used in spice. 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: 1.471 mg

IOFI: n/a

Empirical Formula/MW: O

C7H10O2/126.15

O

C H3

Specifications: (The Good Scents Co., 2009) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

150°C

Specific gravity

1.449–1.455 (20°C) Slightly soluble in water; soluble in ethanol 0.982–0.988 (25°C)

Reported uses (ppm): (The Good Scents Co., 2009) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

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

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

(+/-)-ETHYL 2-HYDROXY-2-METHYLBUTYRATE

595

ETHYL 2-FURANPROPIONATE Synonyms: Ethyl furfurylacetate; Ethyl furylpropionate; Ethyl 2-furanpropanoate; Ethyl 2-furanpropionate; Ethyl furan-2-propionate; Ethyl beta-furylpropionate; Ethyl 3-(2-furyl)propanoate; Ethyl 3-(2-furyl)propionate; Ethyl 3-(alpha-furyl)propionate; 2-Furanpropanoic acid, ethyl ester; 2-Furanpropionic acid, ethyl ester CAS No.: CoE No.:

10031‑90‑0 2091

FL No.: 13.022 EINECS No.: 233‑097‑5

FEMA No.: JECFA No.:

2435 1513

NAS No.:

2435

Description: Ethyl 2-furanpropionate has a fruity odor reminiscent of chamomile. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

Regulatory Status: CoE: n/a FDA: CFR 172.515 FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: FEMA PADI: 0.864 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H12O3/168.19 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

5.0 Low-melting solid; turns yellow on exposure to air 95%

Melting point Solubility

24–25°C Soluble in ethanol

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

Usual 1.00 4.26 3.70

Max. 5.00 9.32 9.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.40 0.98 3.75

Max. 5.40 4.10 8.20

Synthesis: By direct esterification of the acid, which in turn is prepared by condensation of furfural with acetic anhydride and sodium acetate, followed by hydrogenation of the furacrylic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: pineapple, fruity, sweet, slightly spicy, tropical ripe and slightly jamy. Natural occurrence: Reported found in rum.

(+/-)-ETHYL 2-HYDROXY-2-METHYLBUTYRATE Synonyms: Ethyl 2-methyllactate; 2-Hydroxy-2-methylbutyric acid ethyl ester; Ethyl 2-hydroxy-2-methylbutyrate; Butanoic acid, 2-hydroxy-2-methyl-, ethyl ester CAS No.: CoE No.:

77‑70‑3 n/a

FL No.: n/a EINECS No.: 201‑050‑8

FEMA No.: JECFA No.:

4268 1651

NAS No.:

Description: Clear, colorless liquid; caramelized, nutty aroma. Consumption: Odor and/or flavor used in caramel. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

n/a

(+/-)-ETHYL 2-HYDROXY-3-METHYLVALERATE

596 Trade association guidelines: FEMA PADI: 3.777 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

O

C17H14O3/146.19 OH

H3C

C H3

Specifications: (JECFA, 2007) Assay (min)

98%

Boiling point Refractive index

92°C (64–68 mmHg) 169–170°C 1.409–1.416 (20°C)

Solubility

Sparingly soluble in water; soluble in most nonpolar organic solvents; sparingly soluble in ethanol

Specific gravity

0.964–0.974 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 10.00 20.00 5.00 5.00 10.00

Max. 25.00 30.00 100.00 20.00 20.00 25.00

Food Category Hard candy Instant coffee/tea Nonalcoholic beverages Processed fruits Soft candy

Usual 20.00 10.00 10.00 5.00 10.00

Max. 50.00 25.00 25.00 20.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, caramel nutty type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

(+/-)-ETHYL 2-HYDROXY-3-METHYLVALERATE Synonyms: Ethyl 2-ethyllactate; 2-Hydroxy-3-methylpentanoic acid ethyl ester; Ethyl 2-hydroxy-3-methylpentanoate; Hydroxy-3-methyl 2-pentanoic acid ethyl ester; Ethyl 2-hydroxy-3-methyl valerate CAS No.: CoE No.:

24323‑38‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4269 1652

NAS No.:

n/a

Description: Clear, colorless liquid; fruity aroma with berry notes. Consumption: Odor and/or flavor used in blackberry, blueberry, boysenberry, currant, mulberry, raspberry, etc. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 3.777 mg

IOFI: n/a

ETHYL-2-ISOPROPYL-5-METHYLCYCLOHEXANE CARBOXAMIDE

597

Empirical Formula/MW: C H3 O O

C8H16O3/160.21

OH H3C C H3

Specifications: (JECFA, 2007) Assay (min)

96%

Solubility

Boiling point Refractive index

204–206°C 1.422–1.429 (20°C)

Specific gravity

Sparingly soluble in water and ethanol; soluble in most nonpolar organic solvents 0.922–0.930 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Chewing gum Frozen dairy Fruit ices Gelatins, puddings

Usual 10.00 10.00 20.00 5.00 5.00 10.00

Max. 25.00 30.00 100.00 20.00 20.00 25.00

Food Category Hard candy Instant coffee/tea Nonalcoholic beverages Processed fruits Soft candy

Usual 20.00 10.00 10.00 5.00 10.00

Max. 50.00 25.00 25.00 20.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor; fruity berry type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in champaca concrete at 0.01%.

ETHYL-2-ISOPROPYL-5-METHYLCYCLOHEXANE CARBOXAMIDE Synonyms: n-Ethyl-p-menthane-3-carboxamide; Cyclohexanecarboxamide, n-ethyl-5-methyl-2-(1-methylethyl)-; n-Ethyl-2isopropyl-5-methylcyclohexane carboxamide; n-Ethyl-2-(isopropyl)-5-methylcyclohexanecarboxamide; n-Ethyl-5-methyl-2-(1methylethyl) cyclo-hexanecarboxamide CAS No.: CoE No.:

39711‑79‑0 2298

FL No.: 16.013 EINECS No.: 254‑599‑0

FEMA No.: JECFA No.:

3455 1601

NAS No.:

3455

Description: Slight menthol-like cooling effect aroma. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 2.135 mg

IOFI: Artificial

ETHYL 3-(FURFURYLTHIO)-PROPIONATE

598 Empirical Formula/MW:

C13H25NO/211.35

Specifications: (JECFA, 2008) Appearance Assay (min)

White solid 98%

Melting point Solubility

91–93°C Insoluble in water; soluble in ethanol

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

Usual 10.00 1200.00 10.00 10.00

Max. 10.00 1200.00 10.00 10.00

Food Category Fruit ices Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 10.00 10.00 100.00 10.00

Max. 10.00 10.00 100.00 10.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%. Virtually odorless. Taste threshold values: Taste characteristics at 10 to 100 ppm. Intense lingering cooling. The cooling sensation builds slow but steadily and grows to a lingering cooling mouthfeel with a slightly camphoraceous and minty character. Natural occurrence: Not reported found in nature.

ETHYL 3-(FURFURYLTHIO)-PROPIONATE Synonyms: Ethyl β-furfuryl-α-thiopropionate; Propanoic acid, 3-[(2-furanylmethyl)thio]-, ethyl ester CAS No.: CoE No.:

94278‑27‑0 n/a

FL No.: 13.093 EINECS No.: 304‑716‑7

FEMA No.: JECFA No.:

3674 1088

NAS No.:

3674

Description: Ethyl 3-(furfurylthio)-propionate has a pungent roasted-sulfur aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.252 mg

IOFI: Artificial

Empirical Formula/MW: C10H14O3S/214.28 Specifications: (JECFA, 2008) Appearance Assay (min)

Straw-colored liquid 97%

Refractive index Solubility

Boiling point

244°C (750 mmHg)

Specific gravity

1.500–1.509 (20°C) Insoluble in water; soluble in fat; miscible in alcohol at room temperature 1.121–1.138 (25°C)

4-ETHYLGUAIACOL

599

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

Usual 1.00 0.05 0.50 0.10 5.00 0.10 0.10

Max. 2.00 0.20 1.00 0.20 20.00 0.20 0.20

Food Category Hard candy Imitation dairy Nonalcoholic beverages Nut products Snack foods Soups Sweet sauce

Usual 0.10 0.05 0.05 2.00 1.00 0.20 0.05

Max. 0.20 0.10 0.10 5.00 2.00 0.50 0.10

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: roasted, nutty and coffee. Natural occurrence: Not reported found in nature.

4-ETHYLGUAIACOL Synonyms: 4-Ethyl-2-methoxyphenol; p-Ethylguaiacol; 4-Ethylguaiacol; 4-Hydroxy-3-methoxy ethylbenzene; 2-Methoxy-4ethylphenol; Phenol, 4-ethyl-2-methoxyCAS No.: CoE No.:

2785‑89‑9 176

FL No.: 04.008 EINECS No.: 220‑500‑4

FEMA No.: JECFA No.:

2436 716

NAS No.:

2436

Description: 4-Ethylguaiacol has a warm, sweet, spicy, medicinal odor. Consumption: Annual: 33.33 lb

Individual: 0.00002824 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.523 mg

IOFI: Natural

Empirical Formula/MW:

C9H12O2/152.19

Specifications: (JECFA, 2008) Appearance

Colorless, oily liquid

Refractive index

Assay (min)

98% C9H12O2

Solubility

Boiling point

229–235°C

Specific gravity

1.524–1.534 (20°C) Slightly soluble in water; miscible in oils and ethanol 1.056–1.066 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Confection, frosting Frozen dairy Synthesis: n/a

Usual 0.05 13.83 10.00 0.05 2.31

Max. 0.10 17.68 12.00 0.10 3.08

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

Usual 2.31 2.00 2.00 1.54 16.50

Max. 3.08 6.00 4.45 2.31 21.72

2-ETHYL-2-HEPTENAL

600

Aroma threshold values: Detection: 25 ppb. Aroma characteristics at 1.0%: slightly sweet, spicy, clove, smoky and phenolic with charred whiskey barrel notes and a slight vanilla-like creaminess. Taste threshold values: Taste characteristics at 5 to 10 ppm: dry, smoky, clove, phenolic and vanilla-like with tobacco and woody notes, and a burnt bacon oily aftertaste. Taste characteristics at 30 ppm: woody, smoky and spicy with sweet vanilla background. Natural occurrence: Reported found in several distillates of plant origin; it was identified in camphor oil, and it had been reported previously in Tolu and Peru balsam as well as in various wood distillates. Also reported found in cinnamon, coffee, grape, brandy, malt, rum, soy sauce, whiskey, grapefruit juice, smoked fish, lean fish, beer, cognac, cider, grape wines and apple brandy.

2-ETHYL-2-HEPTENAL Synonyms: 2-Ethyl-3-butylacrolein CAS No.: CoE No.:

10031‑88‑6 120

FL No.: 05.033 EINECS No.: n/a

FEMA No.: JECFA No.:

2438 n/a

Consumption: Annual: <1.00 lb

NAS No.:

2438

Individual: 0.00000621 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.4 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.838 mg

IOFI: Artificial

Empirical Formula/MW: C9H16O/140.22 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 21.00 4.00 7.00

Max. 29.00 8.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 33.00

Max. 6.00 37.00

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

ETHYL HEPTANOATE Synonyms: Ethyl heptoate; Ethyl heptylate; Aether oenanthicus; Butter esters; Cognac oil; Enanthylic ether; Ethyl enantate; Ethyl enanthate; Ethyl heptanoate; Ethyl n-heptanoate; Ethyl oenanthate; Ethyl oenanthylate; Grape oil; Heptanoic acid, ethyl ester; Oenanthic ether; Oleum vitis viniferae; Wine oil CAS No.: CoE No.:

106‑30‑9 365

FL No.: 09.093 EINECS No.: 203‑382‑9

FEMA No.: JECFA No.:

2437 32

NAS No.:

2437

Description: Ethyl heptanoate has a fruity odor reminiscent of cognac with a corresponding taste. It has been also reported to have a winy-brandy odor. Consumption: Annual: 3716.67 lb

Individual: 0.003149 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–2.5 mg/kg bw (1972). No safety concern when used at current levels as a flavoring agent (1996).

ETHYL cis-4-HEPTENOATE

601

Trade association guidelines: FEMA PADI: 6.734 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H18O2/158.24 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C9H18O2 189°C (72% water azeotrope, 98.5°)

Specific gravity

1.411–1.415 (20°) Slightly soluble in propylene glycol; miscible with alcohol, chloroform, most fixed oils; insoluble in glycerin; 1:3 in 70% alcohol 0.867–0.872 (25°C)

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

Usual 4.35 29.66 5.70 150.80 17.99

Max. 13.96 41.74 13.07 248.40 29.84

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.85 8.38 10.29 26.17

Max. 52.41 14.62 13.81 37.60

Synthesis: By esterification of heptoic acid; by reacting the silver salt of the acid with ethyl-iodide or with ethyl alcohol in the presence of mineral acids. Aroma threshold values: Detection: 2 ppb Taste threshold values: Taste characteristics at 10 ppm: fruity and waxy with a green winey nuance. Natural occurrence: Reported found in apple, tangerine peel, grape, pineapple, strawberry, peas, hops beer, apricot, Vitis labrusca, cheeses, butter, milk, beer, cognac, brandy, whiskey, rum, grape wines, cocoa, filberts, olive, passion fruit, plums, corn oil and nectarines.

ETHYL cis-4-HEPTENOATE Synonyms: 4-Heptenoic acid, ethyl ester; (Z)-Ethyl cis-hept-4-enoate; cis-4-Heptenoic acid ethyl ester; Ethyl (Z)-4-heptenoate; Ethyl (Z)-hept-4-enoate CAS No.: CoE No.:

39924‑27‑1 n/a

FL No.: n/a EINECS No.: 254‑702‑9

FEMA No.: JECFA No.:

3975 1281

NAS No.:

n/a

Description: Ethyl cis-4-heptenoate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 3.485 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C9H16O2/156.23

H3C

O CH3

2-ETHYLHEXANETHIOL

602 Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless liquid; fruity aroma

Identification test Refractive index

Assay (min)

98% (total isomers)

Solubility

Boiling point

52°C (3 mmHg)

Specific gravity

NMR, MS, IR spectra 1.428–1.431 (20°C) Insoluble in water; soluble in most nonpolar solvents 0.887–0.897 (25°C)

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

Usual 8.00 15.00 40.00 10.00

Max. 12.00 30.00 80.00 15.00

Food Category Fruit ices Hard candy Nonalcoholic beverages Soft candy

Usual 8.00 12.00 8.00 10.00

Max. 12.00 20.00 12.00 15.00

Synthesis: n/a Aroma threshold values: At 10,000 ppm: fresh waxy green melon, estery with soapy, impacting, vegetative and fruity nuances. Taste threshold values: Taste at 1 to 5 ppm is green, slightly floral, fatty waxy, green banana, green vegetative with berry and fruity nuances. Natural occurrence: Reportedly present in yellow passion fruit juice (Passiflora edulis f. flavicarpa).

2-ETHYLHEXANETHIOL Synonyms: 1-Hexanethiol, 2-ethyl-; 2-Ethylhexylmercaptan; 2-Ethylhexane-1-thiol CAS No.: CoE No.:

7341‑17‑5 n/a

FL No.: 12.128 EINECS No.: 230‑854‑1

FEMA No.: JECFA No.:

3833 519

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.046730 mg

IOFI: n/a

Empirical Formula/MW: HS

C H3

C8H18S/146.30 H3C

Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless to pale-yellow liquid 95%

Solubility Specific gravity

Soluble in oil and alcohol 0.817–0.827 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Breakfast cereals Frozen dairy Gravies Meat products Milk products Synthesis: n/a Aroma threshold values (ppb): n/a

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 5.00 5.00 5.00 5.00 5.00 5.00

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

Usual 0.10 100.00 0.10 0.10 0.10

Max. 5.00 1,000.00 5.00 5.00 5.00

2-ETHYL-1-HEXANOL

603

Taste threshold values (ppb): n/a Natural occurrence: Reported found in potato.

ETHYL HEXANOATE Synonyms: Ethyl hexylate; Cetic acid, butyl-, ethyl ester; Butter esters; Ethyl butylacetate; Ethyl caproate; Ethyl hexanoate; Ethyl hexoate; Hexanoic acid, ethyl ester; Hexanoic acid, ethyl ester, mixture with soybean oil epoxide CAS No.: CoE No.:

123‑66‑0 310

FL No.: 09.060 EINECS No.: 204‑640‑3

FEMA No.: JECFA No.:

2439 31

NAS No.:

2439

Description: Ethyl hexanoate has a powerful, fruity odor with a pineapple–banana note. It has been also reported to have a winy odor. Consumption: Annual: 11733.33 lb

Individual: 0.009943 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 2.560 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C8H16O2 166°C

Specific gravity

1.406–1.409 (20°C) Soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin; 1:2 in 70% alcohol 0.867–0.871 (25°C)

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

Usual 2.37 9.75 0.50 106.40 9.64 6.20

Max. 3.00 27.18 1.70 128.80 21.68 17.71

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Soft candy

Usual 35.91 0.10 10.00 2.63 8.36

Max. 170.10 0.20 20.00 5.99 17.55

Synthesis: By esterification of caproic acid with ethyl alcohol in the presence of concentrated H2SO4 or HCl. Aroma threshold values: Detection: 0.3 to 5 ppb Taste threshold values: Taste characteristics at 10 ppm: fruity and waxy with a tropical nuance. Natural occurrence: Reported found in strawberry, rum, bourbon, cocoa, kiwi fruit, black currant, apple, orange and grapefruit juice, guava, Vitis vinifera, pineapple, strawberry jam, clove bud, cheeses, cognac, whiskies, grape wines, passion fruit juice, mango, fruit brandies, figs, corn oil, mountain papaya, pawpaw and mastic gum leaf oil.

2-ETHYL-1-HEXANOL Synonyms: Ethylhexanol; 2-Ethylhexanol; 2-Ethyl-1-hexanol; 2-Ethylhexan-1-ol; 1-Hexanol, 2-ethyl-; 2-Ethylhexyl alcohol; Octyl alcohol CAS No.: CoE No.:

104‑76‑7 11763

FL No.: 02.082 EINECS No.: 203‑234‑3

FEMA No.: JECFA No.:

3151 267

NAS No.:

3151

ETHYL trans-2-HEXENOATE

604

Description: 2-Ethyl-1-hexanol has a mild, oily, sweet, slightly floral odor reminiscent of rose and sweet, fatty-floral taste with a fruity note. Consumption: Annual: 766.67 lb

Individual: 0.0006497 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw (1993). No safety concern when used at current levels as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.530 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H18O/130.23 Specifications: (FCC, 1996) Appearance Assay (min) Boiling point

Colorless liquid 98% C8H18O 183°C

Refractive index Specific gravity

1.429–1.434 (20°C) 0.830–0.834 (25°C)

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

Usual 34.00 10.25 10.25

Max. 45.00 17.50 17.50

Food Category Nonalcoholic beverages Soft candy

Usual 2.80 17.75

Max. 4.25 24.25

Synthesis: By hydrogenation of aldehydes obtained by the oxo process; also synthesized from propylene; by catalytic reduction of 2-ethyl-2-hexenal and other similar patented processes. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in papaya, peach, pear, blackberry, strawberry, cabbage, Parmesan and mozzarella cheese, butter, roasted chicken, cognac, sherry, grape wines, tea, avocado, kiwifruit, crab and clam.

ETHYL trans-2-HEXENOATE Synonyms: Ethyl 2-ethyl dihydrocinnamate; Ethyl trans-2-hexenoate; Ethyl (E)-2-hexenoate; Ethyl (E)hex-2-enoate; (E)-Ethyl 2-hexenoate; 2-Hexenoic acid, ethyl ester, (2E)CAS No.: CoE No.:

27829‑72‑7 631

FL No.: 09.850 EINECS No.: 248‑681‑5

FEMA No.: JECFA No.:

3675 1808

NAS No.:

3675

Description: Ethyl trans-2-hexenoate has a fruity, green, pulpy pineapple and apple odor. Consumption: Annual: 5.00 lb

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.402 mg Empirical Formula/MW: C8H14O2/142.20

IOFI: Nature Identical

ETHYL cis-3-HEXENOATE

605

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

110–111°C (10 mmHg)

Refractive index

1.429–1.434 (20°C) Slightly soluble in water; soluble in fats and ethanol 1.429–1.434 (25°C)

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

Usual 0.20 2.50 2.00 0.60

Max. 1.00 12.00 10.00 3.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages

Usual 1.00 1.00 0.50 0.10

Max. 5.00 5.00 2.50 0.50

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green and sweet with a juicy, fruity undernote. Natural occurrence: Reported found in apple brandy, cognac, grape brandy, concord grapes, wild grapes, passion fruit, quince, strawberry, guava, pineapple, pawpaw and wood apple.

ETHYL cis-3-HEXENOATE Synonyms: Ethyl Z-3-hexenoate; Ethyl (3Z)-hexenoate; Ethyl(Z) hex-3-enoate CAS No.: CoE No.:

64187‑83‑3 n/a

FL No.: 09.939 EINECS No.: 264‑724‑0

FEMA No.: JECFA No.:

4112 1626

NAS No.:

n/a

Description: Clear, colorless liquid; green, wine-like aroma. Consumption: Odor and/or flavor used in fruity, green, tropical. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 1.819 mg

IOFI: Artificial

Empirical Formula/MW: O C H3

C8H14O2/142.2

O H3C

Specifications: (JECFA, 2008) Assay (min)

96%

Solubility

Boiling point Refractive index

90°C (50 mmHg) 1.420–1.429 (20°C)

Specific gravity

Soluble in fats and nonpolar solvents; slightly soluble in water; soluble in ethanol 0.895–0.901 (25°C)

ETHYL 3-HEXENOATE

606 Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 5.00 2.00 5.00 2.00 5.00 5.00 5.00 5.00

Max. 20.00 20.00 10.00 25.00 20.00 25.00 20.00 20.00 20.00

Food Category Hard candy Imitation dairy Instant coffee, tea Jams, jellies Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy Sweet sauce

Usual 10.00 2.00 2.00 5.00 2.00 1.00 25.00 10.00 2.00

Max. 40.00 10.00 10.00 25.00 10.00 10.00 100.00 40.00 10.00

Synthesis: n/a Aroma threshold values: Medium strength odor, tropical type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported as a component of Mastic leaf oil at 0.07%.

ETHYL 3-HEXENOATE Synonyms: Hydrosorbic acid, ethyl ester; Ethyl 3-hexenoate; Ethyl hex-3-enoate; 3-Hexenoic acid, ethyl ester CAS No.: CoE No.:

2396‑83‑0 n/a

FL No.: 09.191 EINECS No.: 219‑257‑7

FEMA No.: JECFA No.:

3342 335

NAS No.:

3342

Description: Ethyl 3-hexenoate has a green, fruity aroma. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.442 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless liquid 95% 63–64°C

Refractive index Specific gravity

1.424–1.428 (20°C) 0.897–0.901 (25°C)

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

Usual 2.00 1.00 1.00

Max. 4.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 2.00 2.00 4.00

Synthesis: From 3-hexenoic acid and dicyclohexylcarbodimide; by fungal fermentation (20°C) of 3-hexenoic acid using Saccharomyces cerevisiae; from trialkylboranes and ethyl-4-bromocrotonate in the presence of 2,6-di-tert-butyl-phenoxide; by pyrolysis of acetates. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green, sweet and pineapple-like. Natural occurrence: Reported found in pineapple, melon, beer, passion fruit juice, quince, plumcot, prickly pear and kiwifruit.

1-ETHYLHEXYL TIGLATE

607

ETHYL 5-HEXENOATE Synonyms: 5-Hexenoic acid, ethyl ester; Ethyl hex-5-enoate CAS No.: CoE No.:

54653‑25‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3976 1273

NAS No.:

n/a

Description: Ethyl-5-hexenoate has a fruity aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 1.173 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H2

C8H14O2/142.20 H3C

O

O

Specifications: (JECFA, 2003) Acid value (max) Appearance

1.0 Colorless liquid; fruity aroma

Identification test Refractive index

Assay (min)

95%

Solubility

Boiling point

181–182°C

Specific gravity

NMR, MS, IR spectra 1.423–1.437 (20°C) Insoluble in water; soluble in most nonpolar solvents 0.902–0.912 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Fruit ices

Usual 3.00 4.00 16.00 4.00 3.00

Max. 5.00 8.00 30.00 6.00 5.00

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 4.00 4.00 3.00 4.00

Max. 6.00 8.00 5.00 6.00

Synthesis: n/a Aroma threshold values: Odor characteristics at 10,000 ppm: sharp estery, sweet with ripe fruity pineapple, apple and strawberry with winy and acidic depth notes. Taste threshold values: Taste characteristics at 5 to 10 ppm: sweet, pineapple, jamy overripe fruity and strawberry with sweet onenanthic tutti-fruitti candy nuances. Natural occurrence: Reportedly present in tea, pineapple, strawberry and Chinese quince peel.

1-ETHYLHEXYL TIGLATE Synonyms: 1-Ethylhexyl 2-methylcrotonate CAS No.: CoE No.:

94133‑92‑3 n/a

FL No.: 09.539 EINECS No.: 302‑757‑5

FEMA No.: JECFA No.:

3676 448

NAS No.:

3676

Description: 1-Ethylhexyl tiglate has a spicy, peppery, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

ETHYL-3-HYDROXYBUTYRATE

608

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.283 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

C13H24O2/212.34

H3C

O

C H3 C H3

Specifications: (JECFA, 1998) Acid value (max)

2.9

Refractive index

Assay (min)

95%

Solubility

Boiling point

94–96°C

Specific gravity

1.441–1.447 (20°C) Completely miscible with alcohol and diluted alcohol 0.879–0.885 (25°C)

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

Usual n/a n/a n/a

Max. 20.00 50.00 20.00

Food Category Seasonings, flavorings Snack foods Soups

Usual n/a n/a n/a

Max. 250.00 20.00 20.00

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

ETHYL-3-HYDROXYBUTYRATE Synonyms: Ethyl-3-hydroxybutanoate; Butanoic acid, 3-hydroxy-, ethyl ester; Butyric acid, 3-hydroxy-, ethyl ester; Ethyl 3-hydroxybutyrate CAS No.: CoE No.:

5405‑41‑4 10596

FL No.: 09.522 EINECS No.: 226‑456‑2

FEMA No.: JECFA No.:

3428 594

NAS No.:

3428

Description: Ethyl-3-hydroxybutyrate has a fresh, fruity, grape odor. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.263 mg Empirical Formula/MW: C6H12O3/132.16

IOFI: Nature Identical

3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE

609

Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless viscous liquid 99% 170°C; 67 (4 mmHg)

Refractive index Solubility Specific gravity

1.416–1.424 (20°C) 100 g in 100 mL water (23°C) 1.010–1.017 (25°C)

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

Usual 5.00 4.50 3.00 10.00

Max. 5.00 4.50 3.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 5.00 10.00 10.00

Max. 5.00 80.00 100.00

Synthesis: By catalytic hydrogenation of acetoacetate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: green, fruity and winy. Natural occurrence: Reported found in passion fruit, rum, sherry, wine, orange juice, guava, pineapple, tea, mango, wood apple, mountain papaya, naranjilla fruit, quince and hog plum (Spondias mombins L.)

3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE Synonyms: 3-Ethyl-2-hydroxycyclopent-2-en-1-one; 3-Ethyl-2-hydroxy-2-cyclopenten-1-one; 2-Hydroxy-3-ethyl-2-cyclopenten1-one; 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4-methylCAS No.: CoE No.:

21835‑01‑8 759

FL No.: 07.057 EINECS No.: 244‑606‑5

FEMA No.: JECFA No.:

3152 419

NAS No.:

3152

Description: 3-Ethyl-2-hydroxy-2-cyclopenten-1-one has a caramel-like flavor. This compound is often employed to impart a caramel flavor or coconut notes in food. The compound exhibits flavor-enhancing characteristics. Consumption: Annual: 450.00 lb

Individual: 0.0003813 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.295 mg

IOFI: Natural

Empirical Formula/MW:

C7H10O2/126.15

Specifications: (JECFA, 1998) Appearance

White, crystalline powder

Refractive index

Assay (min)

90%

Solubility

Boiling point Melting point

78–80°C 36–43°C

Specific gravity

1.47–1.48 (20°C) Miscible with alcohol, glycerol, benzyl alcohol and water 1.060–1.066 (25°C)

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

Usual 1.33 6.15 2.28

Max. 3.33 12.11 4.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.21 2.00 6.15

Max. 10.60 4.19 12.11

3-ETHYL-2-HYDROXY-4-METHYLCYLCOPENT-2-EN-1-ONE

610

Synthesis: From 5-methyl-3,5-dicarbethoxy-2-cyclopen-ten-2-ol-one and phosphoric acid; by a patented process; also from dimethyl adipate. Aroma threshold values: Aroma characteristics at 0.5%: sweet, brown, caramellic, maple, brown sugar, rum, whiskey, furanone. Taste threshold values: A threshold value of 5 ppm, similar to the 3-methyl analog, has been determined by comparative sensory evaluation. Taste characteristics at 12 ppm: sweet, jamy, fruity, brown, toasted, maple, nutty. Natural occurrence: Data not found.

3-ETHYL-2-HYDROXY-4-METHYLCYLCOPENT-2-EN-1-ONE Synonyms: 2-Cyclopenten-1-one, 3-ethyl-2-hydroxy-4-methyl-; 3-Ethyl-2-hydroxy-4-methylcyclopent-2-en-1-one; 3-Ethyl-2hydroxy-4-methyl-2-cyclopenten-1-one CAS No.: 42348‑12‑9 FL No.: 07.117 CoE No.: 11077 EINECS No.: 255‑767‑6 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3453 422

NAS No.:

3453

Individual: 0.00000289 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n.a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.325 mg

IOFI: n/a

Empirical Formula/MW:

C8H12O2/140.18

Specifications: (JECFA, 1998) Assay (min)

99%

Soluble in fat; slightly insoluble in water; miscible in ethanol

Solubility

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

Usual 1.00 5.00 1.00 0.60

Max. 5.00 5.00 5.00 0.60

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 5.00 5.00

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

5-ETHYL-2-HYDROXY-3-METHYLCYCLOPENT-2-EN-1-ONE Synonyms: 2-Cyclopenten-1-one, 5-ethyl-2-hydroxy-3-methyl-; 5-Ethyl-3-methylcyclotene CAS No.: 53263‑58‑4 FL No.: 07.118 CoE No.: 11078 EINECS No.: 258‑451‑6 Consumption: Annual: <1.00 lb

FEMA No.: JECFA No.:

3454 423

NAS No.:

3454

Individual: 0.00000438 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998).

2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE

611

Trade association guidelines: FEMA PADI: 0.353 mg

IOFI: n/a

Empirical Formula/MW: HO C H3

O

C8H12O2/140.18

C H3

Specifications: (JECFA, 1998) Assay (min)

99%

Slightly soluble in water; soluble in ethanol, fat and propylene glycol

Solubility

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

Usual 1.00 1.00 2.00

Max. 5.00 5.00 2.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 1.00

Max. 1.00 5.00 5.00

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

2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE Synonyms: 2-Ethyl-4-hydroxy-5-methylfuran-3(2H)-one; 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone; 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-; 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone CAS No.: CoE No.: a

27538‑09‑6 27538‑10‑9a n/a

FL No.: 13.084 EINECS No.: 248‑513‑0 248‑514‑6a

FEMA No.: JECFA No.:

3623 1449

NAS No.:

3623

Isomer: 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone.

Description: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone has a sweet, fruity, caramel, butterscotch 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: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.328 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3 O

H3C

C7H10O3/142.15 HO

O

5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE

612 Specifications: (JECFA, 2008) Acid value (max) Appearance

4.0 Yellow liquid

Refractive index Solubility

Assay (min) Boiling point

96% 103°C (15 mmHg)

Specific gravity

1.509–1.514 (20°C) Soluble in water and ethanol; insoluble in fats 1.133–1.143 (25°C)

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

Usual 1.00 10.00 0.25 1.50 0.50

Max. 2.00 20.00 0.50 3.00 1.00

Food Category Hard candy Imitation dairy Meat products Milk products Nonalcoholic beverages

Usual 1.00 0.25 0.50 0.25 1.00

Max. 2.00 1.00 1.00 0.50 2.00

Synthesis: n/a Aroma threshold values: Detection: 20 ppb Taste threshold values: Taste characteristics at 20 ppm: burnt, caramellic, sweet and fruity. Natural occurrence: Reported found in soy sauce, Swiss cheese and melon, coffee, shoyu, strawberry and pineapple.

5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE Synonyms: 2,4-Dihydroxy-3-methyl-2-hexenoic acid, γ-lactone; 5-Ethyl-3-hydroxy-4-methylfuran-2(5H)-one; 5-Ethyl-3hydroxy-4-methyl-2(5H)-furanone; 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl-; 4-Methyl-5-ethyl-3-hydroxyfuranon CAS No.: CoE No.:

698‑10‑2 2300

FL No.: 10.023 EINECS No.: 211‑811‑6

FEMA No.: JECFA No.:

3153 222

NAS No.:

3153

Description: 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone has a sweet, maple, caramel odor. Consumption: Annual: 116.67 lb

Individual: 0.00009886 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.487 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10O3/142.15

Specifications: (JECFA, 1998) Appearance Assay (min)

Yellow liquid 95%

Refractive index Solubility

1.486–1.493 (20°C) Soluble in water

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

Usual 4.52 4.08 29.14 3.87

Synthesis: n/a Aroma threshold values: Detection: 7.5 ppb

Max. 6.58 4.70 85.09 3.87

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.58 4.00 2.75 4.08

Max. 2.58 8.00 3.83 4.70

ETHYL ISOBUTYRATE

613

Taste threshold values: Taste characteristics at 50 ppm: sweet, fruity with brown maple note. Natural occurrence: Reported found in coffee.

ETHYL 3-HYDROXYHEXANOATE Synonyms: Hexanoic acid, 3-hydroxy-, ethyl ester; Ethyl 3-hydroxyhexanoate; Hexanoic acid, 3-hydroxy-, ethyl ester CAS No.: CoE No.:

2305‑25‑1 11764

FL No.: 09.535 EINECS No.: 218‑973‑7

FEMA No.: JECFA No.:

3545 601

NAS No.:

3545

Description: Ethyl 3-hydroxyhexanoate has a fruity odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.416 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H16O3/160.21 Specifications: (JECFA, 1999) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 95% 101–102°C

Refractive index Solubility Specific gravity

1.424–1.433 (20°C) Insoluble in water and oils 0.967–0.976 (25°C)

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

Usual 0.20 2.00 2.00 0.30 0.30 0.20

Max. 1.00 5.00 5.00 1.00 1.00 1.00

Food Category Fruit ices Gelatins, puddings Jams, jellies Milk products Nonalcoholic beverages Other grains

Usual 0.20 0.20 0.20 0.20 0.20 2.00

Max. 1.00 1.00 1.00 1.00 1.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 80 ppm: sweet, fruity, grape with citrus notes. Natural occurrence: Reported found in citrus, grape, orange, grapefruit and tangerine juice, orange peel oil, pineapple, strawberry, cognac, Scotch whiskey, red and white wine, passion fruit, mango, quince, wood apple, mountain papaya, pawpaw and hog plum (Spondias mombins L.).

ETHYL ISOBUTYRATE Synonyms: Ethyl 2-methylpropanoate; Ethyl isobutanoate; Ethylisobutyrate; Ethyl isobutyrate; Ethyl 2-methylpropionate; Isobutyric acid, ethyl ester; Propanoic acid, 2-methyl-, ethyl ester; Propionic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

97‑62‑1 288

FL No.: 09.413 EINECS No.: 202‑595‑4

FEMA No.: JECFA No.:

2428 186

NAS No.:

2428

Description: Ethyl isobutyrate has a fruity aromatic odor. Consumption: Annual: 8950.00 lb

Individual: 0.007584 mg/kg/day

ETHYL ISOTHIOCYANATE

614

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 200 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.017 mg

IOFI: Natural

Empirical Formula/MW: C6H12O2/116.16 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless liquid 98% C6H12O2 112–113°C

Refractive index Solubility Specific gravity

1.385–1.389 (20°C) 1:1 in 95% alcohol 0.862–0.868 (25°C)

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

Usual 0.23 9.00 6.70 5.64 10.00

Max. 0.23 80.00 6.70 21.80 10.00

Food Category Hard candy Meat products Nonalcoholic beverages Seasonings, flavorings Soft candy

Usual 2.00 5.20 9.10 10.00 12.00

Max. 2.00 5.20 30.00 30.00 100.00

Synthesis: By esterification of ethanol with isobutyric acid under azeotropic conditions. Aroma threshold values: Detection: 0.01 to 1 ppb Taste threshold values: Taste characteristics at 12.5 ppm: pungent, ethereal and fruity with a rum- and eggnog-like nuance. Taste characteristics at 20 ppm: sweet, ethereal, fruity with a rum-like nuance. Natural occurrence: Reported found in apple juice, banana, chocolate, cognac, Concord grape, honey, apricot, orange, pineapple, rum, strawberry, strawberry oil, watermelon, whiskey, champagne wine, grape wine, beer, port, passion fruit wine, sherry wine, orange juice, papaya, mango, kiwi fruit, quince, spineless monkey orange (Strychnos madagasc.), spearmint oil and Parmesan cheese.

ETHYL ISOTHIOCYANATE Synonyms: Ethyl mustard oil; Ethyl thioisocyanate; Isothiocyanatoethane; Isothiocyanic acid, ethyl ester; Ethane, isothiocyanatoCAS No.: CoE No.:

542‑85‑8 n/a

FL No.: EINECS No.

n/a 208‑831‑2

FEMA No.: JECFA No.:

4420 1885

NAS No.:

n/a

Description: Colorless liquid; sharp, mustard-like aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.044 mg

IOFI: n/a

Empirical Formula/MW: N S

C3H5NS/87.15 C H3

ETHYL ISOVALERATE

615

Specifications: (JECFA, 2008) Assay (min)

99%

Solubility

Boiling point Refractive index

130–132°C 1.510–1.515 (20°C)

Specific gravity

Very slightly soluble in water; freely soluble in ether; soluble in ethanol 0.997–1.004 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Fats/oils Meat products Seasonings/flavors

Usual 0.10 0.50 0.20

Max. 0.50 2.50 1.00

Food Category Snack foods Soups

Usual 0.10 0.10

Max. 0.50 0.50

Synthesis: n/a Aroma threshold values: High strength odor, recommend smelling in a 0.01% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in horseradish.

ETHYL ISOVALERATE Synonyms: Ethyl β-methylbutyrate; Butanoic acid, 3-methyl-, ethyl ester; Butyric acid, 3-methyl-, ethyl ester; Ethyl isovalerate; Ethyl 3-methylbutanoate; Ethyl 3-methylbutyrate; Isovaleric acid, ethyl ester CAS No.: CoE No.:

108‑64‑5 442

FL No.: 09.447 EINECS No.: 203‑602‑3

FEMA No.: JECFA No.:

2463 196

NAS No.:

2463

Description: Ethyl isovalerate has a strong, fruity, vinous, apple-like odor on dilution. Consumption: Annual: 10450.00 lb

Individual: 0.008855 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 2.489 mg

IOFI: Natural

Empirical Formula/MW: C7H14O2/130.19 Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C7H14O2 135°C

Specific gravity

1.395–1.399 (20°C) Soluble in propylene glycol; 1 mL in 350 mL water; miscible with alcohol, most fixed oils 0.862–0.866 (25°C)

ETHYL LACTATE

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

Usual 1.70 5.50 0.022 13.00 48.70 2.60 1.55 10.00 4.20 3.60

Max. 3.30 80.00 0.022 13.00 98.00 25.00 13.00 25.00 10.00 50.00

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Seasonings, flavorings Snack foods Soft candy Sweet sauce

Usual 10.98 9.70 0.10 0.50 7.30 10.00 1.00 6.40 6.20

Max. 13.08 100.00 0.10 1.00 97.00 30.00 2.00 100.00 24.00

Synthesis: By esterification of isovaleric acid with ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 0.01 to 0.4 ppb Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, estry and berry-like with a ripe, pulpy fruity nuance. Natural occurrence: Reported found in pineapple, orange juice and peel oil, bilberry, blueberry, strawberry, Swiss cheese, other cheeses, beer, cognac, rum, cider, whiskey, sherry, grape wines, cocoa, passion fruit, mango and mussels.

ETHYL LACTATE Synonyms: Ethyl α-hydroxy propionate; Actylol; Ethyl 2-hydroxypropanoate; Ethyl 2-hydroxypropionate; Ethyl lactate; 2-Hydroxypropanoic acid ethyl ester; Lactic acid, ethyl ester; Propanoic acid, 2-hydroxy-, ethyl ester CAS No.: CoE No.:

97‑64‑3 371

FL No.: 09.433 EINECS No.: 202‑598‑0

FEMA No.: JECFA No.:

2440 931

NAS No.:

2440

Description: Ethyl lactate has a light ethereal, buttery odor. Consumption: Annual: 9366.67 lb

Individual: 0.007937 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 13.102 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O3/118.13 Specifications: (JECFA, 2008) Acid value (max)

5.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

97% C5H10O3 154°C

Specific gravity

1.408–1.422 (20°C) Miscible in water and ethanol; soluble in organic solvents, oils 1.029–1.037 (25°C)

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

Usual 9.77 35.87 184.20 26.81 55.75

Max. 961.50 613.30 1449.00 339.00 97.00

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Soft candy

Usual 68.48 8.30 100.00 11.66 25.59

Max. 92.40 8.30 150.00 80.96 161.70

ETHYL LAURATE

617

Synthesis: d-Ethyl lactate is obtained from d-lactic acid by azeotropic distillation with ethyl alcohol or benzene in the presence of concentrated H2SO4; the l-form is prepared in a similar fashion starting from l-lactic acid; the racemic product is prepared by boiling for 24 hours optically inactive lactic acid with ethyl alcohol in carbon tetrachloride, or with an excess of ethyl alcohol in the presence of chlorosulfonic acid, or in the presence of benzenesulfonic acid in benzene solution. Aroma threshold values: Detection: 50 to 250 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, fruity, creamy, and pineapplelike with a caramellic brown nuance. Natural occurrence: Reported found in apple, apricot, grape, pineapple, raspberry, chicken, cocoa, plum, blackberry, cabbage, vinegar, rye and wheat bread, butter, beer, cognac, rum, whiskey, sherry, grape wines, fruit brandies and soy sauce.

ETHYL LAURATE Synonyms: Ethyl dodecanoate; Butter esters; Dodecanoic acid, ethyl ester; Ethyl dodecylate; Ethyl laurate; Ethyl laurinate; Lauric acid, ethyl ester CAS No.: CoE No.:

106‑33‑2 375

FL No.: 09.099 EINECS No.: 203‑386‑0

FEMA No.: JECFA No.:

2441 37

NAS No.:

2441

Description: Ethyl laurate has a floral, fruity odor. Consumption: Annual: 866.67 lb

Individual: 0.0007344 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1 mg/kg bw (1997). No safety concern when used at current levels as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 4.314 mg

IOFI: Natural

Empirical Formula/MW: C14H28O2/228.37 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% C14H28O2 269°C

Specific gravity

1.430–1.434 (20°C) Miscible with alcohol, chloroform, ether; insoluble in water; 1:9 in 80% alcohol 0.858–0.863 (25°C)

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

Usual 1.00 27.61 63.21 5.12

Max. 3.00 51.11 63.21 9.80

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.75 13.14 1.85 12.50

Max. 8.42 26.25 4.17 21.92

Synthesis: From lauroyl chloride and ethyl alcohol in the presence of Mg in ether solution, or by transesterification of coconut oil with ethyl alcohol in the presence of HCl. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: waxy, soapy and floral with a creamy, dairy and fruity nuance. Natural occurrence: Reported found in bourbon, Irish whiskey, white wine, apple, apple juice, melon, pineapple, crispbread, blue cheese, cheddar cheese, Swiss and other cheeses, butter, milk, pork liver, beer, cognac, rum, whiskey, cider, sherry, grape wines, cocoa, coconut meat, passion fruit juice, mango, fruit brandies, loquat and pawpaw.

ETHYL LEVULINATE

618

ETHYL LEVULINATE Synonyms: Ethyl γ-ketovalerate; ELA; Ethyl 3-acetylpropionate; Ethyl ketovalerate; Ethyl 4-ketovalerate; Ethyl laevulinate; Ethyl levulate; Ethyl levulinate; Ethyl 4-oxopentanoate; Ethyl 4-oxovalerate; Levulinic acid, ethyl ester; Pentanoic acid, 4-oxo-, ethyl ester CAS No.: CoE No.:

539‑88‑8 373

FL No.: 09.435 EINECS No.: 208‑728‑2

FEMA No.: JECFA No.:

2442 607

NAS No.:

2442

Description: Ethyl levulinate has an ethereal, fruity, green, sweet, pineapple, apple, rhubarb odor. Consumption: Annual: 1616.67 lb

Individual: 0.001370 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 2.156 mg

IOFI: Nature Identical

Empirical Formula/MW: O O

C7H12O3/144.17

C H3

H3C O

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

2.0 Colorless to pale-yellow liquid 98% C7H12O3 93–94°C

Refractive index Solubility Specific gravity

1.420–1.425 (20°C) 1:1 in 95% alcohol 1.009–1.014 (25°C)

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

Usual 4.99 9.28 9.19

Max. 49.89 48.50 48.53

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.75 2.53 7.54

Max. 51.02 11.28 27.86

Synthesis: Usually obtained by direct esterification of levulinic acid with ethanol and H2SO4 in benzene or in toluene; also in the presence of HCI in ethanol; other methods starting from glucose, fructose and others are of less importance. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: fruity, green, waxy and melon. Natural occurrence: Reported found in white bread, roasted onion, wheat bread, cognac, malt whiskey, grape wines, cocoa, bilberry wine, Bourbon vanilla and cherimoya (Annona cheremolia Mill.).

ETHYL MALTOL Synonyms: 3-Hydroxy-2-ethyl-4-pyrone; 2-Ethyl-3-hydroxy-4-pyrone; 2-Ethyl-3-hydroxy-4H-pyran-4-one; Ethyl maltol; 2-Ethyl pyromeconic acid; 3-Hydroxy-2-ethyl-4H-pyran-4-one; 4H-Pyran-4-one, 2-ethyl-3-hydroxyCAS No.: CoE No.:

4940‑11‑8 692

FL No.: 07.047 EINECS No.: 225‑582‑5

FEMA No.: JECFA No.:

3487 1481

NAS No.:

3487

Description: Ethyl maltol has a very sweet, fruit-like odor of immense tenacity and sweet, fruity taste with initial bitter-tart flavor; rapid loss of flavor per se. It is four to six times more potent than maltol. Consumption: Annual: 98333.33 lb

Individual: 0.08333 mg/kg/day

(+/–) ETHYL 3-MERCAPTOBUTYRATE

619

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: 0–2 mg/kg bw (1974). No safety concern when used at current levels as a flavoring agent. Trade association guidelines: FEMA PADI: 29.551 mg

IOFI: Artificial

Empirical Formula/MW:

C7H8O3/140.14

Specifications: (JECFA, 2008) Appearance Assay (min)

White, crystalline powder 99%

Melting point Solubility

89–93°C Sparingly soluble in water; soluble in propylene glycol and ethanol

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

Usual 30.00 38.00 12.00 14.00 54.00 18.00 15.00 10.00 7.90 81.00 23.00 5.06

Max. 100.00 100.00 100.00 14.00 59.00 45.00 100.00 100.00 32.00 220.00 23.00 27.93

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

Usual 0.0025 13.00 9.82 45.00 160.00 6.40 100.00 19.00 62.00 0.50 21.00

Max. 0.0025 100.00 19.65 50.00 1000.00 100.00 1000.00 30.00 130.00 1.00 100.00

Synthesis: From kojic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 70 ppm: sweet, burnt cotton, sugar candy-like with jamy, strawberry notes. Natural occurrence: Not reported found in nature.

(+/–) ETHYL 3-MERCAPTOBUTYRATE Synonyms: 3-Mercaptobutyric acid, ethyl ester; Butanoic acid, 3-mercapto-, ethyl ester; Ethyl-3-mercaptobutyrate CAS No.: CoE No.:

156472‑94‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3977 1294

NAS No.:

n/a

Description: (+/–) Ethyl 3-mercaptobutyrate has a roasted sweet and sour aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.154 mg (FEMA)

IOFI: n/a

(+/-)-ETHYL 3-MERCAPTO-2-METHYLBUTANOATE

620 Empirical Formula/MW:

SH

C6 H12O2S/148.22

H3C

O O

CH3

Specifications: (JECFA, 2003) Acid value (max) Appearance Assay (min)

2.0 Clear, colorless liquid; roasted sweet and sour aroma

Identification test

NMR, IR, MS spectra

Refractive index

1.448–1.453 (20°C)

97%

Solubility

Boiling point 188°C Reported uses (ppm): (FEMA, 2001)

Specific gravity

Insoluble in water; soluble in nonpolar solvents 1.011–1.021 (20°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.20 0.40 Hard candy 0.40 0.80 0.50 1.00 0.20 0.40 Baked goods Imitation dairy Chewing gum 1.00 2.00 0.20 0.40 Instant coffee, tea Condiments, relishes 0.20 0.40 Milk products 0.20 0.40 Frozen dairy 0.30 0.60 Nonalcoholic beverages 0.20 0.40 Gelatins, puddings 0.30 0.60 Soft candy 0.30 0.60 Gravies 0.20 0.40 Soups 0.20 0.40 Synthesis: Prepared by a patented process by reaction of hydrogen sulfide with olefinically unsaturated organic compounds in the presence of at least one of magnesium oxide and aninon exchange catalysts. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

(+/-)-ETHYL 3-MERCAPTO-2-METHYLBUTANOATE Synonyms: CAS No.: n/a CoE No.: n/a Description: n/a

FL No.: EINECS No.

n/a n/a

FEMA No.: JECFA No.:

4392 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.099 mg Reported uses (ppm): (FEMA, 2007) Food Category Usual Alcoholic beverages 0.20 Baked goods 0.20 Breakfast cereal 0.20 Condiment/relishes 0.10 Confection/frosting 0.10 Frozen dairy 0.10 Gelatins/puddings 0.10 Granulated sugar 0.20 Hard candy 0.20 Imitation dairy 0.20

Max. 2.00 1.00 1.00 0.30 0.30 0.50 0.40 1.00 2.00 1.00

IOFI: n/a

Food Category Instant coffee/tea Milk products Nonalcoholic beverages Other grains Processed vegetables Seasonings/flavors Snack foods Soft candy Sugar substitutes

Usual 0.20 0.10 0.10 0.20 0.10 20.00 0.10 0.10 0.20

Max. 1.00 0.30 1.00 1.00 0.30 200.00 0.50 0.30 2.00

ETHYL 3-MERCAPTOPROPIONATE

621

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

ETHYL-2-MERCAPTOPROPIONATE Synonyms: Ethyl 2-mercaptopropanoate; Ethyl 2-mercaptopropionate; Propanoic acid, 2-mercapto-, ethyl ester; Propionic acid, 2-mercapto-, ethyl ester CAS No.: 19788‑49‑9 FL No.: 12.046 FEMA No.: 3279 CoE No.: n/a EINECS No.: 243‑314‑5 JECFA No.: 552 Description: Ethyl-2-mercaptopropionate has a sulfurous, fruity odor on dilution.

NAS No.:

Consumption: Annual: 5.00 lb

3279

Individual: 0.00000423 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.226 mg

IOFI: n/a

Empirical Formula/MW: C5H10O2S/134.19 Specifications: (JECFA, 2008) Assay (min) 99% 40–41°C (1 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Jams, jellies Synthesis: n/a

Usual 0.30 10.00 0.08

Refractive index Specific gravity Max. 1.50 10.00 0.20

1.447–1.452 (20°C) 1.027–1.050 (25°C)

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 0.04 0.06 0.30

Max. 0.10 0.10 1.20

Aroma threshold values: Detection: 1 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-MERCAPTOPROPIONATE Synonyms: Ethyl 3-mercaptopropanoate; Ethyl beta-mercaptopropionate; Ethyl 3-mercaptopropionate; 3-Mercaptopropanoic acid ethyl ester; Propanoic acid, 3-mercapto-, ethyl ester; Propionic acid, 3-mercapto-, ethyl ester CAS No.: 5466‑06‑8 FL No.: 12.083 FEMA No.: CoE No.: n/a EINECS No.: 226‑771‑5 JECFA No.: Description: Ethyl 3-mercaptopropionate has a skunk, meaty odor. Consumption: Annual: <1.00 lb

3677 553

NAS No.:

3677

Individual: 0.00000263 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.085 mg

IOFI: n/a

622 2-ETHYL (3 or 5 or 6)-METHOXYPYRAZINE (85%) plus 2-METHYL (3 or 5 or 6)-METHOXYPYRAZINE (13%) Empirical Formula/MW: C5H10O2S/134.20 Specifications: (JECFA, 2008) Appearance Clear liquid Assay (min) 99% Boiling point 162°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fruit ices Synthesis: n/a

Refractive index Specific gravity

Usual 7.50 0.50

Max. 7.50 0.50

1.454–1.460 (20°C) Density: 1.054 (25°C)

Food Category Hard candy Nonalcoholic beverages

Usual 6.00 0.50

Max. 6.00 0.50

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Vitis labrusca and mountain papaya (C. pubescens).

2-ETHYL (3 or 5 or 6)-METHOXYPYRAZINE (85%) plus 2-METHYL (3 or 5 or 6)-METHOXYPYRAZINE (13%) Synonyms: (1a) 2-Ethyl-3-methoxypyrazine; (1b) 2-Ethyl-5-methoxypyrazine; (1c) 2-Ethyl-6-methoxypyrazine; (2a) 2-Methoxy-3methylpyrazine; (2b) 2-Methoxy-5-methylpyrazine; (2c) 2-Methoxy-6-methyl-pyrazine 68739‑00‑4 25680‑58‑4 CAS No.: 68039‑38‑9 FL No.: n/a FEMA No.: 3280 NAS No.: 3280 CoE No.: 11329 EINECS No.: 272‑125‑0 JECFA No.: 789 EAFUS No.: 977044‑47‑5 Description: 2-Ethyl (3 or 5 or 6)-methoxypyrazine (85%) plus 2-methyl (3 or 5 or 6)-methoxypyrazine (13%) has a raw potato, earthy, bell pepper odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.355 mg

IOFI: Nature Identical

Empirical Formula/MW:

C7H10N2O/138.17 (ethyl substituent) C6H8N2O/124.14 (methyl substituent)

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to slightly yellow liquid 99% (sum of 6 named compounds)

Refractive index Solubility

Boiling point

80–95°C (10 mmHg)

Specific gravity

1.497–1.505 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature 1.036–1.052 (25°C)

ETHYL 2-METHYLBUTYRATE

623

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

Usual 5.00 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00 5.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 5.00 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00 5.00

Synthesis: 2-Methylchloropyrazine in methanol is added to a solution of sodium in methanol, and the mixture is refluxed to give a fraction (b.p. = 48–50°C at 15 mmHg) containing ~75% 2-methyl-3-methoxypyrazine and ~25% mixture of 2-methyl-5-methoxypyrazine and 2-methyl-6-methoxypyrazine; the ethyl substituent can be obtained in a similar manner. Aroma threshold values: Detection: 0.4 to 10 ppb. Aroma characteristics at 1.0%: musty, green vegetative, earthy, nutty with a toasted corn-like nuance. Taste threshold values: Taste characteristics at 5 ppm: roasted coffee, nut, cocoa, earthy with a caramellic and baked potato nuance. Natural occurrence: The 2-ethyl-3-methoxypyrazine occurs in some brands of dehydrated and mashed potatoes. It is also reported found in coffee.

ETHYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, ethyl ester; Butyric acid, 2-methyl-, ethyl ester; Ethyl 2-methylbutanoate; Ethyl alphamethylbutyrate; Ethyl 2-methylbutyrate CAS No.: CoE No.:

7452‑79‑1 265

FL No.: 09.409 EINECS No.: 231‑225‑4

FEMA No.: JECFA No.:

2443 206

NAS No.:

2443

Description: Ethyl 2-methylbutyrate has a powerful, green-fruity, apple-like odor. Consumption: Annual: 10833.33 lb

Individual: 0.009180 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1993). Trade association guidelines: FEMA PADI: 5.488 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (FCC, 1996) Acid value (max)

2.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

95% C7H14O2 133°C

Specific gravity

1.393–1.400 (20°C) Soluble in alcohol, propylene glycol; very slightly soluble in water; miscible with most fixed oils 0.863–0.870 (25°C)

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

Usual 3.98 24.83 500.00 14.84

Max. 8.18 46.70 500.00 33.68

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 13.68 75.33 10.22 14.64

Max. 28.37 113.60 23.79 30.56

Synthesis: The racemic form can be prepared catalytically by several methods: from butene and Ni(CO)4 under nitrogen in ethyl alcohol/acetic acid solution, or from ethylene and CO under pressure using HBF4 and HF as catalysts.

ETHYL METHYL DISULFIDE

624 Aroma threshold values: Detection: 0.01 to 0.1 ppb

Taste threshold values: Taste characteristics at 40 ppm: fruity, green, berry, strawberry, fresh apple, pineapple and raspberry. Natural occurrence: Reported found in nature; the ethyl l-methylbutyrate has been identified in strawberry juice; because of the presence of the asymmetric carbon, the compound should exhibit optically active forms as well as the racemic form; however, only the d-form and the racemic form are known. Reported found in apple juice, orange and grapefruit juice, bilberry, pineapple, strawberry, cheeses, milk, cognac, rum, whiskey, cider, mango, mountain papaya, spineless monkey orange (Strychnos madagasc.), Chinese quince and German chamomile oil.

ETHYL METHYL DISULFIDE Synonyms: Disulfide, ethyl methyl; Methyldisulfany lethane; 2,3-Dithiapentane; Methyl ethyl disulphide CAS No.: 20333‑39‑5 FL No.: 12.153 FEMA No.: CoE No.: 11470 EINECS No.: n/a JECFA No.: Description: Ethyl methyl disulfide has an aroma similar to white truffles.

4040 1693

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.991 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C3H8S2/108.23

H3C

S

CH3

S

Specifications: (JECFA, 2008) Appearance Assay (min)

Clear, colorless or pale-yellow liquid 80%

Refractive index Solubility

Boiling point Other requirements

136–138°C Also contains 7–8% diethyl disulfide and 8–10% dimethyl disulfide

Specific gravity

1.410–1.418 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.017–1.027 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 1.00 3.00 4.00 2.00 2.00 1.00 1.00 2.00

Max. 2.00 6.00 8.00 4.00 4.00 2.00 2.00 4.00

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 1.00 1.00 2.00 1.00 1.00 1.00 2.00 1.00

Max. 2.00 2.00 4.00 2.00 2.00 2.00 4.00 2.00

Synthesis: Prepared in a patented process by a reaction of steam containing mercaptans and hydrogen sulfide with a reactive iron oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, kohlrabi, cheese, beef, pork, coffee and durian (Durio zibethinus).

ETHYL N-METHYLANTHRANILATE

625

ETHYL N-METHYLANTHRANILATE Synonyms: Benzoic acid, 2-(methylamino)-, ethyl ester; Anthranilic acid, N-methyl-, ethyl ester; Ethyl 2-(methylamino)benzoate; Ethyl N-methyl-2-aminobenzoate; Ethyl methyl anthranilate CAS No.: CoE No.:

35472‑56‑1 632

FL No.: 09.765 EINECS No.: n/a

FEMA No.: JECFA No.:

4116 1546

NAS No.:

n/a

Description: Yellowish solid; fruity mandarin-type aroma. Consumption: Odor and/or flavor used in fruit, tropical fruit, jasmine, mandarin, neroli, orange blossom fleur d’oranger, petitgrain and top notes. Annual: n/a Individual: n/a Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 3.785 mg

IOFI: n/a

Empirical Formula/MW: C H3 NH

C10H13O2N/179.22

O

C H3

O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point Melting point

278°C 36°C

Specific gravity

1.572 (25°C) Very slightly soluble in water; soluble in ethanol 1.120 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies

Usual 10.00 5.00 7.00 2.00 10.00 5.00 2.00 7.00 10.00 5.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fruity type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 7.00 5.00 7.00 5.00 2.00 7.00 5.00 20.00 5.00 5.00

Max. 35.00 25.00 35.00 25.00 10.00 35.00 25.00 100.00 25.00 25.00

ETHYL 2-(METHYLDITHIO)PROPIONATE

626

ETHYL 2-(METHYLDITHIO)PROPIONATE Synonyms: Propionic acid, 2-(methyldithio), ethyl ester CAS No.: CoE No.:

23747‑43‑5 11471

FL No.: 12.121 EINECS No.: 245‑862‑0

FEMA No.: JECFA No.:

3834 581

NAS No.:

n/a

Description: Ethyl 2-(methyldithio)propionate is a colorless to pale-yellow liquid. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.29820 mg

IOFI: n/a

Empirical Formula/MW: O S

C6H12O2S2/180.29

H3C

O

C H3 S

C H3

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

105°C

Specific gravity

1.490–1.500 (20°C) Soluble in oils and alcohols; very slightly soluble in water; 1.090–1.120 (25°C)

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

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 10.00 1.00

Max. 5.00 10.00 10.00

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

ETHYL 2-METHYL-3,4-PENTADIENOATE Synonyms: Ethyl 2-methyl-3,4-pentadienoate; Ethyl 2-methylpenta-3,4-dienoate; 2-Methyl-3,4-pentadienoic acid, ethyl ester; 3,4-Pentadienoic acid, 2-methyl-, ethyl ester; 2,4-Pentadienoic acid, 2-methyl-ethyl ester CAS No.: CoE No.:

60523‑21‑9 n/a

FL No.: 09.540 EINECS No.: 262‑278‑1

Consumption: Annual: n/a

FEMA No.: JECFA No.:

3678 353

NAS No.:

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Evaluation deferred, pending 90-day study (1995) Trade association guidelines: FEMA PADI: 0.025 mg

IOFI: Artificial

ETHYL 3-METHYLPENTANOATE

627

Empirical Formula/MW: C8H12O2/140.18 Specifications: (JECFA, 2000) Assay (min) 98% Boiling point 160°C Refractive index 1.446–1.452 (20°C) Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confection, frosting Gelatins, puddings Hard candy Synthesis: n/a

Usual 2.00 0.50 0.50 0.50

Solubility Specific gravity

Max. 5.00 2.00 2.00 2.00

Insoluble in water; soluble in fat 0.922–0.928 (25°C)

Food Category Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.20 0.10 0.50

Max. 1.00 1.00 1.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: cooling, green, cucumber, tropical and oily. Natural occurrence: Not reported found in nature.

ETHYL 3-METHYLPENTANOATE Synonyms: Pentanoic acid, 3-methyl-, ethyl ester; Ethyl 3-methylpentanoate; Ethyl 3-methylvalerate CAS No.: 5870‑68‑8 FL No.: 09.541 CoE No.: n/a EINECS No.: 227‑524‑4 Description: Ethyl 3-methylpentanoate has a blueberry note.

FEMA No.: JECFA No.:

3679 215

NAS No.:

Consumption: Annual: n/a

3679

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.018 mg

IOFI: n/a

Empirical Formula/MW: C8H16O2/144.21 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 98% 159°C

Refractive index Solubility Specific gravity

1.405–1.412 (20°C) Insoluble in water; soluble in fat 0.866–0.873 (25°C)

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

Usual 0.05 0.05 0.05 0.10 0.10 0.05

Max. 0.10 0.10 0.10 0.50 0.50 0.10

Food Category Fruit ices Gelatins, puddings Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual 0.05 0.05 0.05 0.05 0.05 0.10

Max. 0.10 0.10 0.10 0.10 0.10 0.50

ETHYL 2-METHYLPENTANOATE

628 Synthesis: n/a Aroma threshold values: Detection: 0.008 ppb

Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, green, berry and melon. Natural occurrence: Reported found in cheese, melon, plumcot, cashew apple (Anacardium occidentale), palm fruit (Borassus aethiopium), custard apple (Annona atemoya) and Chinese quince.

ETHYL 2-METHYLPENTANOATE Synonyms: Ethyl 2-methylpentanoate; Ethyl 2-methylvalerate; Pentanoic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

39255‑32‑8 10616

FL No.: 09.526 EINECS No.: 254‑384‑1

FEMA No.: JECFA No.:

3488 214

NAS No.:

Consumption: Annual: 6133.33 lb

3488

Individual: 0.005197 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.108 mg

IOFI: Artificial

Empirical Formula/MW: C8H16O2/144.21 Specifications: (FCC, 1996) Acid value (max) Appearance Assay

1.0 Colorless to pale-yellow liquid 98% C8H16O2

Refractive index Specific gravity

1.401–1.404 (20°C) 0.859–0.865 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Hard candy Nonalcoholic beverages

Usual 61.00 26.00 0.77

Max. 61.00 62.00 0.77

Food Category Reconstituted vegetables Seasonings, flavorings

Usual 1.90 0.80

Max. 1.90 0.80

Synthesis: n/a Aroma threshold values: Detection: 0.003 ppb Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL trans-2-METHYL-2-PENTENOATE Synonyms: Ethyl (E)-2-methyl-2-pentenoate; 2-Methyl-(2E)-2-pentenoic acid ethyl ester; Ethyl (E)-2-methylpent-2-en-1-oate CAS No.: CoE No.:

1617‑40‑9 n/a

FL No.: EINECS No.

n/a 216‑574‑2

FEMA No.: JECFA No.:

4290 1815

NAS No.:

n/a

Description: Clear colorless liquid, fruity aroma. Consumption: Odor and/or flavor used in fruit. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

ETHYL 2-METHYL-3-PENTENOATE

629

Trade association guidelines: FEMA PADI: 1.506 mg

IOFI: n/a

Empirical Formula/MW: *

C8H14O2/142.20 Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

173–174°C 1.436–1.444 (20°C)

Specific gravity

Slightly soluble in water; soluble in non-polar solvents and ethanol 0.904–0.914 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereal Frozen dairy Fruit ices Gelatins/puddings Hard candy

Usual 2.00 10.00 2.00 2.00 5.00 10.00

Max. 20.00 20.00 10.00 15.00 25.00 25.00

Food Category Instant coffee/tea Nonalcoholic beverages Processed fruits Seasonings, flavors Soft candy

Usual 5.00 2.00 2.00 100.00 5.00

Max. 20.00 20.00 10.00 1000.00 25.00

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

ETHYL 2-METHYL-3-PENTENOATE Synonyms: Ethyl 2-methyl-3-pentenoate; Ethyl 2-methylpent-3-en-1-oate; 3-Pentenoic acid, 2-methyl-, ethyl ester CAS No.: CoE No.:

1617‑23‑8 10612

FL No.: 09.524 EINECS No.: 216‑572‑1

FEMA No.: JECFA No.:

3456 350

NAS No.:

Consumption: Annual: 111.67 lb

3456

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.262 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Assay (min) Boiling point Refractive index

98% 85–91°C 1.419 (20°C)

Solubility Specific gravity

Insoluble in water 0.870–0.876 (25°C)

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

Usual 0.50 1.00 5.00 0.50 0.50

Max. 0.50 1.00 5.00 0.50 0.50

Food Category Hard candy Milk products Nonalcoholic beverages Soft candy

Usual 2.00 0.50 0.50 2.00

Max. 2.00 0.50 0.50 2.00

ETHYL 2-METHYL-4-PENTENOATE

630 Synthesis: n/a

Aroma threshold values: Aroma characteristics at 1.0%: sweet estry, fresh and juicy fruity, green and slightly pungent with apple, pear, banana, pineapple and tutti-frutti notes. Taste threshold values: Taste characteristics at 10 ppm: sweet, ripe fruity, apple, pineapple, strawberry-like with hints of melon. Natural occurrence: Not reported found in nature.

ETHYL 2-METHYL-4-PENTENOATE Synonyms: Ethyl 2-methyl-4-pentenoate; Ethyl 2-methylpent-4-en-1-oate; 4-Pentenoic acid, 2-methyl-, ethyl ester CAS No.: 53399‑81‑8 FL No.: 09.527 FEMA No.: 3489 CoE No.: 10613 EINECS No.: 258‑520‑0 JECFA No.: 351 Description: Ethyl 2-methyl-4-pentenoate has a fruity, green, banana–pineapple odor.

NAS No.:

Consumption: Annual: 3.33 lb

3489

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.120 mg

IOFI: Artificial

Empirical Formula/MW: C8H14O2/142.20 Specifications: (JECFA, 1998) Assay (min) Boiling point Refractive index

98% 153–155°C 1.415–1.421 (20°C)

Solubility Specific gravity

Soluble in alcohol and fixed oils 0.891 (25°C)

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

Usual 0.50 5.00 1.00 1.00

Max. 0.50 5.00 1.00 1.00

Food Category Hard candy Milk products Soft candy

Usual 0.22 1.00 3.00

Max. 0.22 1.00 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: fruity, estry, apple and pineapple with tropical and cooling nuances. Natural occurrence: Not reported found in nature.

ETHYL METHYLPHENYLGLYCIDATE Synonyms: Aldehyde C-16; C-16 Aldehyde; Butanoic acid, 2,3-epoxy-3-phenyl-, ethyl ester; alpha,beta-Epoxy-beta-methylhydrocinnamic acid, ethyl ester; 2,3-Epoxy-3-phenylbutyric acid, ethyl ester; Ethyl ester of 2,3-epoxy-3-phenylbutanoic acid; Ethyl alpha,beta-epoxy-beta-methylhydrocinnamate; Ethyl 2,3-epoxy-3-methyl-3-phenylpropionate; Ethyl methylphenylglycidate; Ethyl beta-methylphenylglycidate; Ethyl alpha,beta-epoxy-beta-methylphenylpropionate; Ethyl 2,3-epoxy-3-phenylbutyrate; Ethyl methylphenylglycidate; Ethyl(methylphenyl)glycidate; Ethyl 3-methyl-3-phenylglycidate; Hydrocinnamic acid, alpha,beta-epoxybeta-methyl-, ethyl ester; 3-Methyl-3-phenylglycidic acid ethyl ester; Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester; Fraeseol; Hydrocinnamic acid, alpha,beta-epoxy-beta-methyl-, ethyl ester; Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester; Strawberry aldehyde

2-ETHYL-5-METHYLPYRAZINE

CAS No.: CoE No.:

77‑83‑8 6002

631

FL No.: 16.015 EINECS No.: 201‑061‑8

FEMA No.: JECFA No.:

2444 1577

NAS No.:

2444

Description: Ethyl methylphenylglycidate on dilution has a strong fruity odor suggestive of strawberry. It has a characteristic, slightly acid taste reminiscent of strawberry. Consumption: Annual: 20166.67 lb

Individual: 0.01709 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 40 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw (1984). No safety concern when used at current levels as a flavoring agent Trade association guidelines: FEMA PADI: 22.565 mg

IOFI: Artificial

Empirical Formula/MW: C12H14O3/206.24

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% C12H14O3 272–275°C

Specific gravity

1.504–1.513 (20°C) Soluble in most fixed oils, propylene glycol and ethanol; insoluble in glycerin and water 1.086–1.096 (25°C)

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

Usual 5.05 64.72 103.30 916.90 33.69

Max. 10.05 81.51 295.20 1792.00 47.57

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 29.30 9.66 35.04 55.45

Max. 42.41 28.84 42.81 71.08

Synthesis: By reaction of acetophenone and the ethyl ester of monochloroacetic acid in the presence of an alkaline condensing agent. Aroma threshold values: Detection: 2 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, berry, strawberry, fruity, tutti-frutti and floral nuances Natural occurrence: Not reported found in nature.

2-ETHYL-5-METHYLPYRAZINE Synonyms: 2-Methyl-5-ethylpyrazine: 2-Ethyl-5-methylpyrazine; 2-Ethyl-5-methyl pyrazine; Pyrazine, 2-ethyl-5-methyl CAS No.: CoE No.:

13360‑64‑0 728

FL No.: 14.017 EINECS No.: 236‑416‑6

FEMA No.: JECFA No.:

3154 770

NAS No.:

3154

Description: 2-Ethyl-5-methylpyrazine has an odor threshold of 100 ppb in water. It has a nutty, roasted, grassy odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.584 mg

IOFI: Nature Identical

2-ETHYL-6-METHYLPYRAZINE

632 Empirical Formula/MW: C7H10N2/122.17 Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Colorless to slightly yellow liquid 95% 79°C (66 mmHg)

Refractive index Specific gravity

1.491–1.501 (20°C) 0.960–0.970 (25°C)

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

Usual 0.10 4.24 1.78 1.05

Max. 1.00 10.40 4.50 2.50

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.03 2.80

Max. 5.00 3.33 6.75

Synthesis: By alkylation of dimethyl-2,5-pyrazine. Aroma threshold values: Detection: 16 to 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma, in roasted barley, dairy products, peanuts, pecans, filberts, popcorn, potato and soy products, smoked fish, wheat and rye bread, asparagus, bell pepper, roasted coconut, cooked beef, beer, whiskey, cocoa, coffee, tea and cooked shrimp.

2-ETHYL-6-METHYLPYRAZINE Synonyms: Pyrazine, 2-ethyl-6-methyl; 2-Methyl-6-ethylpyrazine; 6-Methyl-2-ethylpyrazine CAS No.: CoE No.:

13925‑03‑6 11331

FL No.: 14.114 EINECS No.: 237‑692‑0

FEMA No.: JECFA No.:

3919 769

NAS No.:

n/a

Description: 2-Ethyl-6-methylpyrazine has a roasted baked potato odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.68045 mg

IOFI: n/a

Empirical Formula/MW: H3C

N C H3

C7H10N2/122.17 N

Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

95% (sum of 2,5- and 2,6-isomers)

Solubility

Boiling point

80°C (50 mmHg)

Specific gravity

1.487–1.497 (20°C) Soluble in water, organic solvents; miscible in ethanol at room temperature 0.967–0.980 (25°C)

2-ETHYL-3-METHYLPYRAZINE

633

Reported uses (ppm): (FEMA, 2000) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 3.00 2.00 1.00

Max. 1.00 6.00 3.00 3.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 1.00 2.00

Max. 5.00 3.00 5.00

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

2-ETHYL-3-METHYLPYRAZINE Synonyms: 2-Ethyl-3-methylpyrazine; 3-Ethyl-2-methylpyrazine; Pyrazine, 2-ethyl-3-methylCAS No.: CoE No.:

15707‑23‑0 548

FL No.: 14.006 EINECS No.: 239‑799‑8

FEMA No.: JECFA No.:

3155 768

NAS No.:

3155

Description: 2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor. Consumption: Annual: 433.33 lb

Individual: 0.0003672 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.788 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10N2/122.17 Specifications: (JECFA, 2008) Appearance

Colorless to slightly yellow liquid

Refractive index

Assay (min)

97% (sum of 2,3- 2,5- and 2,6- isomers)

Solubility

Boiling point

57°C (10 mmHg)

Specific gravity

1.499–1.509 (20°C) Soluble in water, organic solvents; miscible in ethanol at room temperature 0.972–0.993 (25°C)

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

Usual 0.10 3.80 2.15 1.05

Max. 1.00 6.96 3.35 3.04

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.89 2.80

Max. 3.00 2.42 5.47

Synthesis: By condensation of ethylenediamine with 2,3-pentanedione. Aroma threshold values: Detection: 2 ppm (130 ppb in water) Taste threshold values: Taste characteristics at 10 ppm: nutty, peanut, musty corn-like with raw and oily nuances. Natural occurrence: Reported found in bakery products, roasted barley, coffee, peanuts, filberts, potato products, soy products, roasted and fried chicken, beef, pork, beer, rum, cocoa, coffee, tea, malt, shrimp and crayfish.

5-ETHYL-2-METHYLPYRIDINE

634

5-ETHYL-2-METHYLPYRIDINE Synonyms: Aldehydecollidine; Aldehyde-collidine; Aldehydine; 2,5-Aldehydine; Aldehydkollidin; Collidine, aldehydecollidine; 3-Ethyl-6-methylpyridine; 5-Ethyl-2-methylpyridine; 5-Ethyl-alpha-picoline; 5-Ethyl-2-picoline; MEP; Methyl ethyl pyridine; 2-Methyl-5-ethylpyridine; 2-Methyl-5-ethyl pyridine; 6-Methyl-3-ethylpyridine; 2-Picoline, 5-ethyl-; Pyridine, 5-ethyl-2-methylCAS No.: CoE No.:

104‑90‑5 11385

FL No.: 14.066 EINECS No.: 203‑250‑0

FEMA No.: JECFA No.:

3546 1318

NAS No.:

3546

Description: 5-Ethyl-2-methylpyridine has a sharp penetrating aromatic aroma. Consumption: Annual: <1.00 lb

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.059 mg

IOFI: n/a

Empirical Formula/MW: C8H11N/121.18 Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

97% 172–175°C

Specific gravity

1.495–1.502 (20°C) Slightly soluble in water, and fat; soluble in ethanol 0.917–0.923 (25°C)

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

Usual 0.30 0.10 0.05 0.01

Max. 1.50 1.00 0.50 0.05

Food Category Meat products Nut products Soups

Usual 0.15 0.10 0.05

Max. 1.00 1.00 0.50

Synthesis: Prepared by heating acetaldehyde ammonia in a double volume of absolute alcohol; by heating ammonia water and paraldehyde in presence of ammonium acetate. Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Reported in dry red beans, cocoa, tea, whiskey, peppermint oil, roasted and fried chicken, cocoa, coffee and cooked shrimps.

5-ETHYL-2-METHYLTHIAZOLE Synonyms: 5-Ethyl-2-methyl-1,3-thiazole; 5-Ethyl-2-methyl thiazole; Thiazole, 5-ethyl-2-methylCAS No.: CoE No.:

19961‑52‑5 n/a

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

FL No.: EINECS No.

15.068 n/a

FEMA No.: JECFA No.:

4388 n/a

NAS No.:

n/a

cisand trans-5-ETHYL-2,5-DIHYDRO-4-METHYL-2-(1-METHYLPROPYL)-THIAZOLE

635

Trade association guidelines: FEMA PADI: 0.001 mg

IOFI: n/a

Empirical Formula/MW: N C H3

C6H9NS/127.21

H3C

S

Specifications: Assay (min) Boiling point

96% 172–173°C

Refractive index

1.524 ± 0.02

Reported uses (ppm): (FEMA, 2007) Food Category Condiment/relishes Confection/frosting Frozen dairy

Usual 0.01 0.01 0.01

Max. 2.00 1.00 2.00

Food Category Hard candy Soft candy Soups

Usual 0.01 0.01 0.01

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in coffee, fried chicken, cooked pork and yeast extract.

cis- and trans-5-ETHYL-2,5-DIHYDRO-4-METHYL-2-(1-METHYLPROPYL)-THIAZOLE Synonyms: Z- and E-5-Ethyl-2,5-dihydro-4-methyl-2-(1-methylpropyl)-thiazole; 5-Ethyl-4-methyl-2-(2-butyl)-thiazoline; (Z + E)-5Ethyl-4-methyl-2-(2-butyl) thiazoline; 5-Ethyl-4-methyl-2-(1-methylpropyl)-thiazoline; 5-Ethyl-2,5-dihydro-4-methyl-2-(1-methyl­ propyl)-thiazole CAS No.: CoE No.:

83418‑54‑6 n/a

FL No.: EINECS No.

15.131 n/a

FEMA No.: JECFA No.:

4318 1762

NAS No.:

n/a

Description: Yellow clear liquid; meaty, nutty, cooked, brown roasted aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.182 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

N

C10H19NS/185.33

S

H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

97% 253°C (760.00 mmHg) 1.487–1.493 (20°C)

Reported uses (ppm): (FEMA, 2007)

Solubility Specific gravity

Soluble in water and ethanol 0.950–0.956 (25°C)

cis- and trans-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE

636

Food Category Baked goods Breakfast cereal Confections, frosting Fats, oils Fish products Fruit ices Meat products

Usual 0.40 0.40 0.40 0.20 0.10 0.40 0.10

Max. 2.00 1.00 2.00 1.00 0.40 2.00 0.40

Food Category Milk products Nonalcoholic beverages Nut products Processed fruits Processed vegetables Soups

Usual 0.40 0.20 0.40 0.30 0.30 0.20

Max. 2.00 1.00 2.00 1.50 1.50 1.00

Synthesis: n/a Aroma threshold values: Meaty-type, high strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

cis- and trans-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE Synonyms: Z- and E-5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline; Thiazole, 5-ethyl-2,5-dihydro-4-methyl-2-(2-methylpropyl)-; 5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline; 5-Ethyl-2,5-dihydro-4-methyl-2-(2-methylpropyl)-thiazole; 2-Isobutyl-4-methyl-5-ethylthiazoline CAS No.: CoE No.:

83418‑53‑5 n/a

FL No.: EINECS No.

15.130 n/a

FEMA No.: JECFA No.:

4319 1761

NAS No.:

n/a

Description: Yellow liquid; meaty, nutty, cooked, brown roasted aroma. Consumption: Odor and/or flavor used in meat. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.182 mg

IOFI: n/a

Empirical Formula/MW: C H3 H3C

N

C10H19NS/185.33

S H3C

C H3

Specifications: (JECFA, 2008) Assay (min) Boiling point Refractive index

96% 252–253°C 1.483–1.489 (20°C)

Reported uses (ppm): (FEMA, 2007)

Solubility Specific gravity

Soluble in water and ethanol 0.942–0.947 (25°C)

2-ETHYL-4-METHYLTHIAZOLE

Food Category Baked goods Breakfast cereal Confections, frosting Fats, oils Fish products Fruit ices Meat products

Usual 0.40 0.40 0.40 0.20 0.10 0.40 0.10

637

Max. 2.00 1.00 2.00 1.00 0.40 2.00 0.40

Food Category Milk products Nonalcoholic beverages Nut products Processed fruits Processed vegetables Soups

Usual 0.40 0.20 0.40 0.30 0.30 0.20

Max. 2.00 1.00 2.00 1.50 1.50 1.00

Synthesis: n/a Aroma threshold values: Meaty-type, high strength odor; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2-ETHYL-4-METHYLTHIAZOLE Synonyms: 2-Ethyl-4-methylthiazole; Thiazole, 2-ethyl-4-methylCAS No.: CoE No.:

15679‑12‑6 11612

FL No.: 15.033 EINECS No.: 239‑757‑9

FEMA No.: JECFA No.:

3680 1044

NAS No.:

3680

Description: 2-Ethyl-4-methylthiazole has a nutty, green odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.002 mg

IOFI: Natural

Empirical Formula/MW: C6H9NS/127.21

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

161–162°C

Specific gravity

1.500–1.510 (20°C) Slightly soluble in water; soluble in fats; miscible in ethanol at room temperature 1.026–1.031 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Confection, frosting Frozen dairy Gelatins, puddings

Usual 0.01 0.01 0.01

Max. 1.00 1.00 1.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.01 0.01 0.01

Max. 1.00 1.00 1.00

Synthesis: By esterification of cis-3-hexenol with benzoic acid. Aroma threshold values: Detection: 100 ppb. Aroma characteristics at 0.1%: musty, oily, nutty, cocoa powdery with a coffee top note, casky and whiskey-like, with a slight meaty savory nuance. Taste threshold values: Taste characteristics at 0.10–0.50 ppm: oily, woody, musty cocoa powdery with a coffee bean nuance Natural occurrence: Reported found in roasted coffee, raspberry and roasted pork.

ETHYL 2-(METHYLTHIO)ACETATE

638

ETHYL 2-(METHYLTHIO)ACETATE Synonyms: Acetic acid, (methylthio), ethyl ester; Ethyl 2-methylthioacetate; Ethyl (methylthio)acetate CAS No.: CoE No.:

4455‑13‑4 n/a

FL No.: 12.122 EINECS No.: 224‑700‑2

FEMA No.: JECFA No.:

3835 475

NAS No.:

n/a

Description: Ethyl-2-(methylthio)acetate has a fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.044680 mg

IOFI: n/a

Empirical Formula/MW: O

C5H10O2S/134.198

S C H3

O

H3C

Specifications: (JECFA, 2000) Appearance Assay (min)

Colorless liquid 98%

Refractive index Solubility

Boiling point

70–72°C

Specific gravity

1.454–1.462 (20°C) Soluble in alcohol and oils; very slightly soluble in water 1.038–1.043 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Gelatins, puddings Gravies

Usual 0.10 0.10 0.10 0.10 0.10 0.10

Max. 0.20 0.50 0.20 0.20 0.20 0.20

Food Category Hard candy Meat products Nonalcoholic beverages Seasonings, flavors Soft candy Soups

Usual 0.10 0.10 0.10 10.00 0.10 0.10

Max. 0.20 0.50 0.20 10.00 0.20 0.50

Synthesis: n/a Aroma threshold values: Detection: 250 ppb. Aroma characteristics at 1.0%: sweet, ethereal, rummy with a fruity sulfureous note, slightly vegetative cauliflower with a garlic nuance. Taste threshold values: Taste characteristics at 1 to 2 ppm: sweet, fruity melon with an uplifting rummy undertone. Natural occurrence: Reported found in melon, apple, pineapple, durian, yellow passion fruit and kiwifruit.

ETHYL 3-(METHYLTHIO)BUTYRATE Synonyms: Ethyl 3-(methylsulfanyl)butanoate CAS No.: CoE No.:

n/a 11475

FL No.: 12.089 EINECS No.: n/a

FEMA No.: JECFA No.:

3836 480

NAS No.:

n/a

Description: Ethyl-3-(methylthio)butyrate has a sulfury odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995).

Individual: n/a

ETHYL 5-(METHYLTHIO)VALERATE

639

Trade association guidelines: FEMA PADI: 0.29820 mg

IOFI: n/a

Empirical Formula/MW: H3C O

S

C7H14O2S/162.24 C H3

O

H3C

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow liquid

Specific gravity

Assay (min)

97%

Solubility

0.880–0.887 (25°C) Slightly soluble in water; soluble in oils and alcohols

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

Usual 1.00 1.00 1.00

Max. 10.00 2.00 10.00

Food Category Processed vegetables Seasonings, flavors Soups

Usual 0.50 10.00 1.00

Max. 5.00 10.00 10.00

Synthesis: n/a Aroma threshold values: Detection: 19 ppb. Aroma characteristics at 1.0% solution: tropical fruity, red fruit, pineapple with sulfurous, earthy, fatty and waxy nuances. Taste threshold values: Taste characteristics at 2.5 to 10 ppm: mild sulfurous with tropical overripe fruity pulpy notes. Vegetative and cheesy nuances. Natural occurrence: Not reported found in nature.

ETHYL 5-(METHYLTHIO)VALERATE Synonyms: Pentanoic acid, 5-(methylthio)-, ethyl ester CAS No.: CoE No.:

233665‑98‑0 n/a

FL No.: 12.212 EINECS No.: n/a

FEMA No.: JECFA No.:

3978 1298

NAS No.:

n/a

Description: Ethyl 5-(methylthio)valerate has a powerful sulfurous aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: PADI: 0.329 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: O

C8H16O2S/176.27

H3C

O

S

CH3

Specifications: (JECFA, 2003) Acid value (max)

1.0 Clear, colorless liquid; powerful sulfurous aroma

Identification test

NMR, MS, IR spectra

Refractive index

1.460–1.464 (20°C)

Assay (min)

96%

Solubility

Boiling point

227°C

Specific gravity

Appearance

Insoluble in water; soluble in nonpolar solvents 0.993–1.003 (25°C)

ETHYL 4-METHYLPENTANOATE

640 Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings Gravies Synthesis: n/a

Usual 0.50 1.50 4.00 0.40 0.50 0.50 0.40

Max. 1.00 3.00 8.00 0.80 1.00 1.00 0.80

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

Usual 1.00 0.30 0.50 0.50 0.40 0.50

Max. 2.00 0.60 1.00 1.00 0.80 1.00

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

ETHYL 4-METHYLPENTANOATE Synonyms: Ethyl 4-methylvalerate; Ethyl isocaproate; Ethyl isohexanoate; Pentanoic acid, 4-methyl-, ethyl ester; 4-Methyl pentanoic acid ethyl ester CAS No.: 25415‑67‑2 FL No.: n/a CoE No.: n/a EINECS No. 246‑955‑9 Description: Colorless clear liquid; fruity aroma.

FEMA No.: JECFA No.:

4343 n/a

NAS No.:

n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.520 mg

IOFI: n/a

Empirical Formula/MW: C H3 O

C8H16O2/144.21

C H3

H3C O

Specifications: Assay (min) 97% Boiling point 160–163°C Refractive index 1.406 (20°C) Reported uses (ppm): (FEMA, 2007) Food Category Nonalcoholic beverages Synthesis: n/a

Usual 5.00

Solubility Specific gravity

Insoluble in water; soluble in ethanol 0.868 (25°C)

Max. 50.00

Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Reported found in nature.

ETHYL 4-(METHYLTHIO)-BUTYRATE Synonyms: Butanoic acid, 4-methylthio-, ethyl ester CAS No.: CoE No.:

22014‑48‑8 n/a

FL No.: 12.084 EINECS No.: 244‑720‑5

FEMA No.: JECFA No.:

3681 477

NAS No.:

3681

ETHYL-3-METHYLTHIOPROPIONATE

641

Description: Ethyl 4-(methylthio)-butyrate has a pungent sulfur odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.016 mg

IOFI: Artificial

Empirical Formula/MW: C7H14O2S/162.24 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling point

Colorless liquid 97% 95°C (15 mmHg)

Refractive index Solubility Specific gravity

1.459 (20°C) Soluble in water; miscible in fats 0.995–1.046 (25°C)

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

Usual 0.10 0.10 0.10 0.10

Max. 0.20 0.20 0.20 0.20

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.10

Max. 0.20 0.20 0.20

Synthesis: n/a Aroma threshold values: Detection: 19 ppb Taste threshold values: n/a Natural occurrence: Reported found in potato chips.

ETHYL-3-METHYLTHIOPROPIONATE Synonyms: Ethyl-β-methylthiopropionate; Ethyl beta-methylthiopropionate; Ethyl 3-methylthio-propionate; Ethyl 3-(methylthio) propionate; 3-(Methylthio)propionic acid ethylester; Propanoic acid, 3-(methylthio)-, ethyl ester; Propionic acid, 3-(methylthio)-, ethyl ester CAS No.: CoE No.:

13327‑56‑5 11476

FL No.: 12.053 EINECS No.: 236‑370‑7

FEMA No.: JECFA No.:

3343 476

NAS No.:

3343

Description: Ethyl-β-methylthiopropionate has a pineapple, citrus odor and fruity, pineapple, passion fruit, malt whiskey flavor. Consumption: Annual: 31.67 lb

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.221 mg Empirical Formula/MW: C6H12O2S/148.23

IOFI: Natural

ETHYL METHYL-p-TOLYLGLYCIDATE

642 Specifications: (JECFA, 1999) Appearance Assay (min) Boiling Point

Colorless to pale-yellow liquid 98% 196°C

Refractive index Solubility Specific gravity

1.455–1.465 (20°C) 1 mL in 1 mL 95% alcohol 1.026–1.038 (25°C)

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

Usual 1.00 0.50 0.50

Max. 2.00 1.00 1.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.50 0.50 1.00

Max. 1.00 1.00 2.00

Synthesis: n/a Aroma threshold values: Detection: 7 ppb. Aroma characteristics at 1.0%: fruity, tinny pineapple, onion sulfurous, musty tomato with metallic ripe and canned notes, savory green with hints of horseradish and tropical notes. Taste threshold values: Taste characteristics at 30 ppm: sulfuraceous, onion garlic, fruity, ripe, pulpy and tomato. Natural occurrence: Reported found in melon, pineapple, Parmesan cheeses, beer, grape brandy, cognac, malt whiskey, wine, passion fruit and kiwifruit.

ETHYL METHYL-p-TOLYLGLYCIDATE Synonyms: Ethyl 2,3-epoxy-3-p-tolylbutyrate; Ethyl methyl-p-tolylglycidate; Oxirane-carboxylic acid, 3-methyl-3-(4-methylphenyl)-, ethyl ester CAS No.: CoE No.:

74367‑97‑8 11707

FL No.: 16.040 EINECS No.: 277‑844‑3

FEMA No.: JECFA No.:

3757 1578

NAS No.:

8745

Description: Ethyl methyl-p-tolylglycidate has mild deep fruity, slightly floral aroma. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: No safety concern (2005) Trade association guidelines: FEMA PADI: 1.978 mg

IOFI: Artificial

Empirical Formula/MW: C H3 O

O

C13H16O3/220.27 H3C

O C H3

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

2.0 Colorless or pale straw-colored, viscous liquid 96%

Refractive index Solubility Specific gravity

1.523–1.529 ( 20°C) Soluble in ether, oils and ethanol; insoluble in water 1.081–1.087 (20°C)

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

Usual 5.00 6.90 7.00

Max. 10.00 17.50 14.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 8.60 4.50 8.00

Max. 15.60 10.40 16.00

ETHYL NITRITE

643

Taste threshold values: Taste characteristics at 25 ppm: sweet, floral, fruity and cherry with almond and vanilla nuances. Natural occurrence: Not reported found in nature.

ETHYL MYRISTATE Synonyms: Ethyl tetradecanoate; Butter esters; Ethyl myristate; Myristic acid, ethyl ester; Tetradecanoic acid, ethyl ester CAS No.: CoE No.:

124‑06‑1 385

FL No.: 09.104 EINECS No.: 204‑675‑4

FEMA No.: JECFA No.:

2445 38

NAS No.:

2445

Description: Ethyl myristate has a mild, waxy, soapy odor reminiscent of orris. Consumption: Annual: 3433.33 lb

Individual: 0.002909 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 13.131 mg

IOFI: Nature Identical

Empirical Formula/MW: H3C

O

C H3

C16H32O2/256.43 O

Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless to pale-yellow liquid 98% C16H32O2 178–180°C (12 mmHg)

Melting point Refractive index Solubility Specific gravity

10.5°C 1.434–1.438 (20°C) 1 mL in 1 mL 95% alcohol 0.857–0.862 (25°C)

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

Usual 20.00 54.59 0.30 68.30

Max. 30.00 154.80 0.56 195.10

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 54.15 28.78 17.40 53.70

Max. 157.50 28.78 52.52 156.10

Synthesis: By esterification of the acid with ethyl alcohol in the presence of gaseous HCl. Aroma threshold values: Detection: 4 ppm Taste threshold values: Taste characteristics at 60 ppm: sweet, waxy and creamy. Natural occurrence: Reported found in apricot, grape, pear, capsicum, beef, beer, rum, tea, guava, Vitis vinifera, ginger, Gruyere cheese, blue cheese, boiled mutton, cognac, whiskey, sparkling wine, cocoa, coconut meat, mango, corn oil, elderberry and mastic gum leaf oil.

ETHYL NITRITE Synonyms: Nitrous ether; Sweet spirit of nitre; Ethyl nitrite; Hyponitrous ether; Nitre, sweet spirit of; Nitrosyl ethoxide; Nitrous acid, ethyl ester; Nitrous ethyl ether; Spirit of ethyl nitrite; Spirit of nitrous ether CAS No.: CoE No.:

109‑95‑5 11869

FL No.: 16.017 EINECS No.: 203‑722‑6

FEMA No.: JECFA No.:

2446 n/a

NAS No.:

2446

Description: Ethyl nitrite has a characteristic ether-like odor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

N-ETHYL trans-2-cis-6-NONADIENAMIDE

644 Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: n/a Trade association guidelines: FEMA PADI: 1.229 mg

IOFI: Artificial

Empirical Formula/MW: N

C2H5O2N/75.07

O

O

C H3

Specifications: (Burdock, 1997) Appearance

Very mobile, colorless liquid

Solubility

Boiling point

17.4°C

Specific gravity

Very slightly soluble in water; soluble in alcohol 0.9009 (15°C)

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

Usual 0.70 4.19 51.55 5.33

Max. 1.40 7.28 51.55 8.17

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.78 2.88 7.99

Max. 20.05 3.64 10.42

Synthesis: From sodium nitrite in aqueous solution by displacing the acid with H2SO4 in the presence of ethyl alcohol; it forms azeotropic mixtures with isopentane (85%), amyl bromide (40%) and carbon disulfide (96%). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

N-ETHYL trans-2-cis-6-NONADIENAMIDE Synonyms: 2,6-Nonadienamide, N-ethyl-, (2E,6Z)-; N-Ethyl (2E6Z)-nonadienamide; Ethyl (E,Z)-2,6-nonadienamide; N-Ethyl (E)-2,(Z)-6-nonadienamide CAS No.: CoE No.:

608514‑56‑3 n/a

FL No.: 16.094 EINECS No.: n/a

FEMA No.: JECFA No.:

4113 1596

NAS No.:

n/a

Description: Pale yellow to yellow viscous liquid; meaty spicy aroma. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.296 mg

IOFI: Artificial

Empirical Formula/MW: C11H19ON/181.28 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Assay (min)

96% C11H19ON

Solubility

Boiling point

120°C (0.6 mmHg)

Specific gravity

1.484–1.493 (20°C) Sparingly soluble in water; soluble in ethanol 0.910–0.920 (25°C)

ETHYL NONANOATE

645

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Cheese Condiments, relishes Fats, oils Fish products Frozen dairy Gravies Imitation dairy Meat products

Usual 0.50 0.10 0.50 0.50 1.00 0.10 0.50 0.50 1.00

Max. 3.00 2.00 3.00 2.00 4.00 2.00 5.00 3.00 4.00

Food Category Milk products Nonalcoholic beverages Other grains Poultry Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soups

Usual 0.10 0.10 1.00 1.00 0.50 0.50 10.00 1.00 0.50

Max. 2.00 1.00 10.00 4.00 3.00 2.00 15.00 10.00 3.00

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

ETHYL NONANOATE Synonyms: Ethyl nonylate; Ethyl pelargonate; Nonanoic acid, ethyl ester; Wine ether CAS No.: CoE No.:

123‑29‑5 388

FL No.: 09.107 EINECS No.: 204‑615‑7

FEMA No.: JECFA No.:

2447 34

NAS No.:

2447

Description: Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note. Consumption: Annual: 900.00 lb

Individual: 0.0007627 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0–2.5 mg/kg bw (1979). No safety concern when used at current levels of intake as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 4.132 mg

IOFI: Nature Identical

Empirical Formula/MW: C11H22O2/186.30 Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% C11H22O2 229°C

Specific gravity

1.420–1.424 (20°C) Insoluble in water; soluble 1 mL in 10 mL 70% ethanol; soluble in propylene glycol 0.863–0.867 (25°C)

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

Usual 2.90 23.88 115.90 6.58

Max. 10.00 33.12 185.00 8.55

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 7.13 6.26 3.30 13.26

Max. 9.40 32.11 5.21 16.32

Synthesis: By distillation of pelargonic acid and ethyl alcohol in toluene in the presence of small amounts of muriatic acid (HCl); also by hydrogenation of oenanthylidene acetate in the presence of Ni at 180°C. Aroma threshold values: Detection: 12 ppm

ETHYL 2-NONYNOATE

646

Taste threshold values: Taste characteristics at 5.0 ppm: fruity, estry, green, waxy and fatty with banana and tropical nuances. Natural occurrence: Reported found in pineapple, banana, plum, apple, Parmesan cheese, milk, beer, cognac, rum, whiskey, grape wines, plum and pear brandy, wheaten bread, beef and corn oil, grape, plum and elderberry.

ETHYL 2-NONYNOATE Synonyms: Ethyl octynecarbonate; Ethyl 2-nonynoate; Ethyl non-2-ynoate; 2-Nonynoic acid, ethyl ester CAS No.: 10031‑92‑2 FL No.: 09.157 FEMA No.: CoE No.: 480 EINECS No.: 233‑098‑0 JECFA No.: Description: Ethyl 2-nonynoate has a characteristic green, violet-like odor.

2448 1352

NAS No.:

Consumption: Annual: 1.67 lb

2448

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.272 mg

IOFI: n/a

Empirical Formula/MW: C11H18O2/182.26 Specifications: (JECFA, 2008) Acid value (max) Assay (min)

2.0 96%

Refractive index Solubility

Appearance Colorless oily liquid 226–227°C Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Synthesis: n/a

Usual 0.50 1.58 0.41

Specific gravity

Max. 1.00 2.21 0.62

1.450–1.456 (20°C) Soluble in oils and ethanol; insoluble in water 0.901–0.907 (25°C)

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.39 0.17 0.51

Max. 0.58 0.37 0.83

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

ETHYL OCTADECANOATE Synonyms: Butter esters; Dicyclohexylammonium sulfate; Ethyl octadecanoate; Ethyl n-octadecanoate; Ethyl stearate; Octadecanoic acid, ethyl ester; Stearic acid ethyl ester; Stearic acid, ethyl ester; Ethyl stearate CAS No.: 111‑61‑5 FL No.: 09.210 CoE No.: 745 EINECS No.: 203‑887‑4 Description: Ethyl octadecanoate is virtually odorless. Consumption: Annual: 6.67 lb

FEMA No.: JECFA No.:

3490 40

NAS No.:

3490

Individual: 0.00000564 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).

ETHYL cis-4,7-OCTADIENOATE

647

Trade association guidelines: FEMA PADI: 0.318 mg

IOFI: Nature Identical

Empirical Formula/MW: C20H40O2/312.53 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless

Solubility

Assay (min) Boiling point

93% 105°C

Specific gravity

1.420–1.440 (20°C) Soluble in ethanol and oils; insoluble in water 0.880–0.900 (25°C)

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

Usual 2.00 4.00

Max. 4.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 8.00

Max. 2.00 16.00

Synthesis: By esterification of ethanol with stearic acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in Jamaican rum, maple syrup, grapefruit juice, guava, grapes, cognac, rum, whiskey, sparkling wine, mustard, beef, cocoa and corn oil.

ETHYL cis-4,7-OCTADIENOATE Synonyms: Ethyl (Z)-4-,7-octadienoate; 4,7-Octadienoic acid, ethyl ester, (Z)CAS No.: CoE No.:

69925‑33‑3 n/a

FL No.: 09.290 EINECS No.: n/a

FEMA No.: JECFA No.:

3682 339

NAS No.:

3682

Description: Ethyl cis-4,7-octadienoate has a fresh, full-bodied top note and a pineapple-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 1.305 mg

IOFI: n/a

Empirical Formula/MW: C10H16O2/168.24 Specifications: (JECFA, 2000) Appearance Assay (min) Boiling point

Colorless liquid 95% 88°C (20 mmHg)

Refractive index Specific gravity

1.440–1.444 (20°C) 0.901–0.909 (25°C)

ETHYL OCTANOATE

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

Usual 2.00 5.00 5.00 10.00 2.00 3.00 3.00 2.50

Max. 10.00 20.00 25.00 25.00 10.00 15.00 15.00 15.00

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

Usual 5.00 2.00 1.00 2.00 2.00 5.00 2.00 1.00

Max. 20.00 10.00 5.00 10.00 10.00 20.00 15.00 5.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in purple passion fruit.

ETHYL OCTANOATE Synonyms: Ethyl octylate; Butter esters; Ethyl caprylate; Ethyl octanoate; Ethyl octoate; Octanoic acid, ethyl ester CAS No.: CoE No.:

106‑32‑1 392

FL No.: 09.111 EINECS No.: 203‑385‑5

FEMA No.: JECFA No.:

2449 33

NAS No.:

2449

Description: Ethyl octanoate has a pleasant, fruity, floral odor (wine–apricot note). Consumption: Annual: 733.33 lb

Individual: 0.0006214 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 1.648 mg

IOFI: Natural

Empirical Formula/MW: C10H20O2/172.27 Specifications: (FCC, 1996) Acid value (max) Appearance

1.0 Colorless liquid

Melting point Refractive index

Assay (min)

98% C10H20O2

Solubility

Boiling point Flash point

209°C 85°C

Specific gravity

–43°C 1.417–1.419 (20°C) Soluble in most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 0.865–0.868 (25°C)

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

Usual 1.00 7.99 0.31 5.84 3.50

Max. 5.24 14.24 6.73 11.53 5.92

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 9.67 0.10 2.36 6.76

Max. 9.67 0.10 4.00 11.80

4-ETHYLOCTANOIC ACID

649

Synthesis: Usually prepared by esterification of caprylic acid with ethyl alcohol and sulfuric acid as catalyst; also by alcoholysis of coconut oil in the presence of HCl. Aroma threshold values: Detection: 5 to 92 ppb Taste threshold values: Taste characteristics at 5 ppm: waxy, fatty, aldehydic, coconut, creamy and dairy-like. Natural occurrence: Reported found in apple, apricot, orange juice, grapefruit juice, guava, pineapple, cheddar cheese, other cheeses, butter, beer, cognac, rum, whiskey, cider, grape wines, cocoa, coconut meat, passion fruit, mango, pawpaw and mastic gum leaf oil.

(+/-)-4-ETHYLOCTANAL Synonyms: Octanal, 4-ethyl; 4-Ethyloctanal; Excital CAS No.: CoE No.:

58475‑04‑0 n/a

FL No.: 05.223 EINECS No.: n/a

FEMA No.: JECFA No.:

4117 1819

NAS No.:

n/a

Description: Clear colorless liquid; floral-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: 0.001 mg

IOFI: Artificial

Empirical Formula/MW: O

H3C

C10H20O/156.27 C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

95%

Solubility

Boiling point

97–99°C (25 mmHg)

Specific gravity

1.427–1.434 (20°C) Insoluble in water; soluble in ethanol and in many nonpolar solvents 0.834–0.842 (20°C)

Reported uses (ppm): (FEMA, 2005) Food Category

Usual 0.005 0.002 0.004 0.004

Cheese Condiments, relishes Fats, oils Gravies

Max. 0.04 0.01 0.02 0.02

Food Category Meat products Milk products Snack foods Soups

Usual 0.005 0.002 0.002 0.002

Max. 0.04 0.01 0.01 0.01

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

4-ETHYLOCTANOIC ACID Synonyms: Ocanoic acid, 4-ethylCAS No.: CoE No.:

16493‑80‑4 n/a

Consumption: Annual: n/a

FL No.: 08.079 EINECS No.: 240‑560‑5

FEMA No.: JECFA No.:

3800 1218

NAS No.:

n/a Individual: n/a

ETHYL cis-4-OCTENOATE

650

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.0967 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C10H20O2/172.27

OH

H3C

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

110°C (1 mmHg)

Specific gravity

1.430–1.439 (20°C) Slightly soluble in water; soluble in n-hexane; soluble in ethanol 0.898–0.908 (25°C)

Reported uses (ppm): (FEMA, 1996) Food Category Cheese Gravies Meat products

Usual 1.00 0.20 1.00

Max. 10.00 2.00 10.00

Food Category Milk products Snack foods Soups

Usual 0.10 0.10 0.10

Max. 1.00 1.00 1.00

Synthesis: n/a Aroma threshold values: Detection: 1.8 ppb Taste threshold values: n/a Natural occurrence: Reported present in boiled and cooked mutton, ewe fat, heated lamb and mutton fat, lamb fat, raw lamb and goat and sheep cheese.

ETHYL cis-4-OCTENOATE Synonyms: Ethyl cis-4-octenoate; Ethyl (Z)-oct-4-enoate; (Z)-Ethyl 4-octenoate; 4-Octenoic acid, ethyl ester, (4Z)CAS No.: CoE No.:

34495‑71‑1 10619

FL No.: 09.265 EINECS No.: 252‑065‑1

FEMA No.: JECFA No.:

3344 338

Consumption: Annual: <1.00 lb

NAS No.:

3344

Individual: 0.00000061 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.740 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25 Specifications: (JECFA, 2008) Assay (min) Boiling point

98% 72°C (10 mmHg)

Refractive index Specific gravity

1.433–1.439 (20°C) 0.860–0.865 (25°C)

ETHYL OLEATE

651

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

Usual 3.00 2.00 2.00

Max. 5.00 3.00 3.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 2.00 2.00 3.00

Max. 3.00 4.00 5.00

Synthesis: From cis-1-pentenyl bromide via the lithium vinyl cuprates. Aroma threshold values: Detection: 50 ppb Taste threshold values: n/a Natural occurrence: Reported found as a volatile flavor component in apple; also reported found among the aroma components of yellow passion fruit and in mango, pawpaw and pineapple.

ETHYL OLEATE Synonyms: Ethyl oleate [USAN: NF]; Ethyl 9-octadecenoate; Butter esters; Ethyl cis-9-octadecenoate; Ethyl oleate; 9-Octadecenoic acid (Z)-, ethyl ester; Oleic acid, ethyl ester; Oleic acid, ethyl ester CAS No.: CoE No.:

111‑62‑6 633

FL No.: 09.192 EINECS No.: 203‑889‑5

FEMA No.: JECFA No.:

2450 345

NAS No.:

2450

Description: Ethyl oleate has a faint, floral note. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): Approved as excipient (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 2.707 mg

IOFI: Nature Identical

Empirical Formula/MW: C20H38O2/310.52 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

99% 205–208°C

Specific gravity

1.448–1.453 (20°C) Insoluble in water; soluble in alcohol and ether 0.868–0.873 (25°C)

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

Usual 17.86 0.60 2.72

Max. 27.14 0.60 3.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 2.72 0.60 11.05

Max. 3.50 1.25 16.15

Synthesis: By direct esterification of oleic acid with ethyl alcohol in the presence of HCl at the boil; in the presence of Twitchell’s reagent or chlorosulfonic acid. Aroma threshold values: Detection: 130 to 610 ppm Taste threshold values: n/a Natural occurrence: Reported found in cocoa, buckwheat, elderberry and babaco fruit (Carica pentagona Heilborn).

ETHYL trans-2-OCTENOATE

652

ETHYL trans-2-OCTENOATE Synonyms: 2-Octenoic acid, ethyl ester, (E)-; Ethyl (E)-oct-2-enoate; Ethyl trans-2-octenoate CAS No.: 7367‑82‑0 FL No.: 09.285 FEMA No.: 3643 10617 JECFA No.: 1812 CoE No.: EINECS No.: 230‑913‑1 Description: Ethyl trans-2-octenoate has a green, fruity odor with fatty, woody undertones.

NAS No.:

Consumption: Annual: <1.00 lb

3643

Individual: <0.000001 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.178 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H18O2/170.25

Specifications: (JECFA, 2008) Appearance

Liquid

Refractive index

Assay (min)

98%

Solubility

93–96°C (10 mmHg) Boiling point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Confection, frosting Fruit ices Gelatins, puddings Synthesis: n/a

Usual 6.00 20.00 4.00 3.00 4.00

Specific gravity Max. 30.00 100.00 20.00 15.00 20.00

1.4399–1.445 (20°C) Insoluble in water; soluble in fats and ethanol 0.888–0.894 (25°C)

Food Category Hard candy Jams, jellies Nonalcoholic beverages Soft candy

Usual 10.00 4.00 2.00 5.00

Max. 50.00 20.00 10.00 25.00

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: fruity, green and sweet with a juicy, fruity undernote. Natural occurrence: Reported found in pear, soursop, apple, starfruit, pear, brandy, cherimoya (Annona cheremolia Mill.), nectarine, Cape gooseberry, pawpaw and grapefruit juice.

ETHYL 3-OCTENOATE Synonyms: Ethyl oct-3-enoate; 3-Octenoic acid, ethyl ester CAS No.: CoE No.:

1117‑65‑3 10618

FL No.: EINECS No.

09.377 n/a

FEMA No.: JECFA No.:

4361 1632

NAS No.:

n/a

N O T E: (Z) or (E) isomer not specified by CAS No. reported.

Description: Colorless liquid; tropical fruity aroma. Consumption: Odor and/or flavor used in fruity and tropical. Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).

Individual: n/a

ETHYL 3-OXOHEXANOATE

653

Trade association guidelines: FEMA PADI: 0.056 mg

IOFI: n/a

Empirical Formula/MW: C H3

C10H18O2/170.25

O

H3C

O

Specifications: (JECFA, 2008) Assay (min)

95%

Boiling point Refractive index

65–70°C (1 mmHg) 215–216°C 1.434–1.438 (20°C)

Solubility

Insoluble in water; soluble in most organic solvents and ethanol

Specific gravity

0.881–0.887 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 0.50 0.50 1.50

Max. 2.50 2.50 7.50

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.80 0.30 0.50

Max. 4.00 1.50 0.50

Synthesis: n/a Aroma threshold values: Fruity-type, medium-strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-OXOHEXANOATE Synonyms: Ethyl α-ketohexanoate; Ethyl 3-ketohexanoate; Hexanoic acid, 3-oxo-, ethyl ester; Ethyl 3-oxohexanoate; Hexanoic acid, 3-oxo-, ethyl ester CAS No.: CoE No.:

3249‑68‑1 n/a

FL No.: 09.542 EINECS No.: 221‑835‑9

FEMA No.: JECFA No.:

3683 602

NAS No.:

3683

Description: Ethyl 3-oxohexanoate has a slightly fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.210 mg

IOFI: Artificial

Empirical Formula/MW: H3C

O

C H3

C8H14O3/158.20 O

O

Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless liquid 96%

Refractive index Solubility

Boiling point

90°C

Specific gravity

1.430–1.436 (20°C) Slightly soluble in water; soluble in fats 1.000 (25°C)

ETHYL PALMITATE

654 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Fats, oils Synthesis: n/a

Usual 0.60 1.00 0.60 0.50

Max. 3.00 5.00 3.00 2.50

Food Category Fruit ices Gelatins, puddings Hard candy Nonalcoholic beverages

Usual 0.50 0.60 1.50 0.30

Max. 2.50 3.00 7.50 1.50

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, pineapple and green with sweet licorice and vanilla notes. Natural occurrence: Not reported found in nature.

ETHYL PALMITATE Synonyms: Ethyl cetylate; Ethyl hexadecanoate; Butter esters; Ethyl palmitate; Hexadecanoic acid, ethyl ester CAS No.: 628‑97‑7 FL No.: 09.193 FEMA No.: 2451 NAS No.: 634 EINECS No.: 211‑064‑6 JECFA No.: 39 CoE No.: Description: Ethyl palmitate has a mild, waxy sweet odor. It is nearly tasteless and has a creamy mouthfeel. Consumption: Annual: 23.33 lb

2451

Individual: 0.00001977 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.014 mg

IOFI: Natural

Empirical Formula/MW: C18H36O2/284.48 Specifications: (JECFA, 1997) Acid value (max)

1.0

Refractive index

Appearance

Colorless crystals

Solubility

Assay (min) 99% Boiling point 303°C Reported uses (ppm): (FEMA, 1994)

1.404–1.408 (20°C) Soluble in ethanol and oils; insoluble in water 0.863–0.865 (25°C)

Specific gravity

Food Category Usual Max. Nut products 2.70 5.00 Synthesis: Synthesized by immobilized lipase-catalyzed alcoholysis and esterification in organic solvents. Aroma threshold values: Detection: 2 ppm Taste threshold values: Taste characteristics at 30 ppm: waxy, fruity, creamy and fermented with a vanilla, balsamic nuance. Natural occurrence: Reported found in mutton, rye bread, rice, bourbon, vanilla, red sage, lemon balm, bilberry, Parmesan cheese, maple syrup, Jamaican rum, whiskey, grape wine, cognac, cocoa, green tea, mango, corn oil and mastic gum leaf oil.

p-ETHYLPHENOL Synonyms: 1-Ethyl-4-hydroxybenzene; p-Ethylphenol; 4-Hydroxyphenylethane; Phenol, p-ethyl-; Phenol, 4-ethylCAS No.: CoE No.:

123‑07‑9 550

FL No.: 04.022 EINECS No.: 204‑598‑6

para-Ethylphenol; FEMA No.: JECFA No.:

4-Ethylphenol;

3156 694

1-Hydroxy-4-ethylbenzene;

NAS No.:

3156

ETHYL PHENYLACETATE

655

Description: p-Ethylphenol has a powerful woody-phenolic, medicinal, yet somewhat sweet odor. Consumption: Annual: 95.00 lb

Individual: 0.0000805 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 0.2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.402 mg

IOFI: Nature Identical

Empirical Formula/MW:

C8H10O/122.17

Specifications: (JECFA, 2008) Appearance

Colorless or white needle-like crystals

Melting point

Assay (min)

99%

Solubility

Boiling point

218–219°C; 99.5°C (10 mmHg)

47–48°C Slightly soluble in water; soluble in oils; very soluble in ethanol

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

Usual 2.00 5.22 0.01 7.96

Max. 4.00 12.41 0.20 35.72

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 2.00 2.77 1.00 9.32

Max. 4.00 5.54 3.98 38.44

Synthesis: By catalytic reaction between phenol and ethylene or ethanol; by heating 8-chloro-3-ethylbenzene with NaOH in the presence of copper powder. Aroma threshold values: Detection: 42 to 130 ppb Taste threshold values: n/a Natural occurrence: Reported found in yellow passion fruit, smoked fish, lean fish, beer, cognac, rum, whiskey, cider, sherry, grape wines and coffee.

ETHYL PHENYLACETATE Synonyms: Ethyl α-toluate; Acetic acid, phenyl-, ethyl ester; Benzeneacetic acid, ethyl ester; Ethyl benzeneacetate; Ethyl phenacetate; Ethyl phenylethanoate; Ethyl 2-phenylethanoate; Phenylacetic acid, ethyl ester; α-Toluic acid, ethyl ester CAS No.: CoE No.:

101‑97‑3 2156

FL No.: 09.784 EINECS No.: 202‑993‑8

FEMA No.: JECFA No.:

2452 1009

NAS No.:

2452

Description: Ethyl phenylacetate has a pleasant, strong, sweet odor suggestive of honey and a bittersweet flavor. Consumption: Annual: 76.67 lb

Individual: 0.00006497 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 50 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.568 mg

IOFI: Nature Identical

ETHYL 4-PENTENOATE

656 Empirical Formula/MW: C10H12O2/164.20 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless or nearly colorless liquid

Solubility

Assay (min) Boiling point

98% C10H12O2 228°C

Specific gravity

1.494–1.500 (20°C) Soluble in most fixed oils; insoluble in glycerin, propylene glycol and water; soluble in 1:3 mL in 70% alcohol 1.027–1.032 (25°C)

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

Usual 1.00 13.48 6.81 7.71

Max. 5.00 18.57 9.84 12.62

Food Category Hard candy Nonalcoholic beverages Soft candy Sweet sauce

Usual 20.32 2.75 8.56 1.00

Max. 20.32 5.02 13.53 10.00

Synthesis: By heating at the boil phenylacetonitrile and sulfuric acid in alcohol solution; by esterification of the acid catalyzed by HCl or H2SO4. Aroma threshold values: Detection: 650 ppb Taste threshold values: Taste characteristics at 10 ppm: sweet, fruity, honey, cocoa, apple and woody. Natural occurrence: Reported found in grapefruit juice, apple juice, figs, guava, pineapple, papaya, cognac, cider, grape wines and port wine.

ETHYL 4-PENTENOATE Synonyms: Ethyl allylacetate; Ethyl pent-4-enoate; 4-Ethoxycarbonylbut-1-ene; Ethyl pent-4-en-1-oate; 4-Pentenoic acid, ethyl ester CAS No.: CoE No.:

1968‑40‑7 n/a

FL No.: EINECS No.

n/a 217‑818‑0

FEMA No.: JECFA No.:

4360 1618

NAS No.:

n/a

Description: Colorless liquid; green fruity aroma. Consumption: Odor and/or flavor used in berry, chamomile, fruit, and herbal. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.274 mg

IOFI: n/a

Empirical Formula/MW: O

C7H12O2/128.17

C H3

H2C O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

143–145°C 1.410–1.420 (20°C)

Specific gravity

Insoluble in water; soluble in propylene glycol and ethanol 0.893–0.903 (25°C)

ETHYL 3-PHENYLGLYCIDATE

657

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods

Usual 2.00

Max. 5.00

Synthesis: n/a Aroma threshold values: Ethereal type, medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 4-PHENYLBUTYRATE Synonyms: Ethyl phenylbutyrate; Benzenebutanoic acid, ethyl ester; Ethyl 4-phenyl butyrate CAS No.: CoE No.:

10031‑93‑3 307

FL No.: 09.728 EINECS No.: n/a

FEMA No.: JECFA No.:

2453 1458

NAS No.:

2453

Description: Ethyl 4-phenylbutyrate has a sweet, fruity, plum-like odor and cooked plum–prune taste. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 0.1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.328 mg

IOFI: Artificial

Empirical Formula/MW: C12H16O2/192.26 Specifications: (JECFA, 2004) Appearance

Colorless, somewhat oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

141–144°C (12 mmHg)

Specific gravity

1.489–1.495 (20°C) Insoluble in water; soluble in oils and alcohol 0.986–0.992 (25°C)

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

Usual 8.00 2.00 2.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.00

Max. 2.00 8.00

Synthesis: By esterification of ethanol with γ-phenylbutyric acid obtained by Grignard reaction from γ-bromopropylbenzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

ETHYL 3-PHENYLGLYCIDATE Synonyms: Ethyl alpha, beta-epoxyhydrocinnamate; Ethyl alpha,beta-epoxy-alpha-phenyl-propionate; Ethyl 2,3-epoxy-3phenylpropionate; Ethylphenylglycidate; Ethyl phenylglycidate; Ethyl 3-phenylglycidate; Ethyl 3-phenyloxiranecarboxylate; Ethyl 3-phenyloxirane-2-carboxylate; Glycidic acid, 3-phenyl-, ethyl ester; Oxiranecarboxylic acid, 3-phenyl-, ethyl ester; 3-Phenylglycidic acid ethyl ester CAS No.: CoE No.:

121‑39‑1 11844

FL No.: 16.018 EINECS No.: 204‑467‑3

FEMA No.: JECFA No.:

2454 1576

NAS No.:

2454

ETHYL 3-PHENYLPROPIONATE

658

Description: Ethyl 3-phenylglycidate has a strong, fruity odor suggestive of strawberry with a corresponding sweet flavor. Consumption: Annual: 1866.67 lb

Individual: 0.001581 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.987 mg

IOFI: Artificial

Empirical Formula/MW:

C11H12O3/192.21

Specifications: (JECFA, 2008) Acid value (max) Appearance

2.0 Clear, colorless to pale-yellow liquid

Refractive index Solubility

Assay (min)

98% C11H12O3

Specific gravity

1.516–1.521 (20°C) Soluble in alcohol, oils and ether; insoluble in water 1.120–1.125 (25°C)

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

Usual 4.53 4.14 4.60

Max. 16.29 15.78 11.53

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 13.74 1.26 4.61

Max. 13.74 4.59 13.07

Synthesis: Usually prepared by the reaction of benzaldehyde and the ethyl ester of monochloracetic acid in the presence of an alkaline condensing agent; by reacting the silver salt of phenyl glycidic acid with ethyl iodide. Aroma threshold values: Detection: 8.5 ppm Taste threshold values: Taste characteristics at 30 ppm: sweet, fruity and berry with dried fruit and floral nuance. Natural occurrence: Not reported found in nature.

ETHYL 3-PHENYLPROPIONATE Synonyms: Ethyl hydrocinnamate; Benzenepropanoic acid, ethyl ester; Ethyl benzenepropanoate; Ethyl dihydrocinnamate; Ethyl 3-phenylpropanoate; Ethyl 3-phenylpropionate; Hydrocinnamic acid, ethyl ester CAS No.: CoE No.:

2021‑28‑5 429

FL No.: 09.747 EINECS No.: 217‑966‑6

FEMA No.: JECFA No.:

2455 644

NAS No.:

2455

Description: Ethyl 3-phenylpropionate has an ethereal, rum, fruity, floral odor. Consumption: Annual: 1.00 lb

Individual: 0.00000084 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 1.780 mg Empirical Formula/MW: C11H14O2/178.23

IOFI: Nature Identical

ETHYL PROPIONATE

659

Specifications: (JECFA, 2008) Acid value (max) Appearance

1.0 Colorless, somewhat liquid

Refractive index Solubility

Assay (min) Boiling point

98% 247–249°C (123°C at 16 mmHg)

Specific gravity

1.492–1.497 (20°C) Insoluble in water; soluble in most organic solvents 1.009–1.017 (25°C)

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

Usual 9.81 1.00 4.00

Max. 14.79 5.00 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.94 2.00 5.92

Max. 4.94 3.00 7.89

Synthesis: By hydrogenation of the corresponding ethyl cinnamate in the presence of nickel in alcohol solution. Aroma threshold values: Detection: 17 to 40 ppb Taste threshold values: n/a Natural occurrence: Reported found in rum, passion fruit, plum brandy, caja fruit (Spondias lutea L.) and checkur (Alpinia sessilis).

ETHYL PROPIONATE Synonyms: Ethyl propanoate; Ethyl propionate; Propanoic acid, ethyl ester; Propionic acid, ethyl ester; Propionic ester; Propionic ether CAS No.: CoE No.:

105‑37‑3 402

FL No.: 09.121 EINECS No.: 203‑291‑4

FEMA No.: JECFA No.:

2456 28

NAS No.:

2456

Description: Ethyl propionate has an odor reminiscent of rum and pineapple. Consumption: Annual: 115833.33 lb

Individual: 0.09816 mg/kg/day

Regulatory Status: CoE: Approved. Bev. 10 ppm; Food: 80 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 10.172 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1997) Acid value (max) Appearance Assay

2.0 Colorless, mobile liquid 97% C5H10O2

Flash point Refractive index Solubility

Boiling point

99°C

Specific gravity

12°C (approx. 15°C) 1.383–1.385 (20°C) Soluble in most fixed oils; 1 mL in 42 mL water; miscible with alcohol and propylene glycol 0.886–0.889 (25°C)

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

Usual 5.00 60.10 345.70 0.04 14.16 10.32

Max. 83.47 84.72 678.70 0.10 49.47 33.66

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.00 77.04 1.50 7.52 27.28

Max. 4.00 77.04 1.50 19.92 53.52

ETHYL PROPYL DISULFIDE

660 Synthesis: From propionic acid, ethyl alcohol and concentrated H2SO4 in chloroform at the boil. Aroma threshold values: Detection: 9 to 45 ppb Taste threshold values: Taste characteristics at 25 ppm: sharp, fermented, rummy and fruity.

Natural occurrence: Reported found in several types of wine, in white grape var. Sauvignon, cocoa, apple juice, orange juice, grapefruit juice, guava, melon, peach, pineapple, strawberry, tomato, various cheeses, beer, cognac, rum, whiskey, bourbon, malt whiskey, scotch, cider, brandy, kiwi fruit and mussels.

ETHYL PROPYL DISULFIDE Synonyms: Disulfide, ethyl propyl; 1-Ethyldisulfanylpropane; 3,4-Dithiaheptane; 1-Ethyldithiopropane CAS No.: CoE No.:

30453‑31‑7 11478

FL No.: 12.126 EINECS No.: n/a

FEMA No.: JECFA No.:

4041 1694

NAS No.:

n/a

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.144 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C5H12S2/136.28

H3C

S

S

CH3

Specifications: (JECFA, 2008) Appearance

Clear, colorless or pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

179–181°C

Specific gravity

1.483–1.493 (20°C) Soluble in nonpolar solvents; insoluble in water 0.943–0.953 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Soups

Usual 0.20 0.50 1.00 0.20 0.30 0.20 0.30 0.30

Max. 0.40 1.00 2.00 0.40 0.60 0.40 0.60 0.60

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

Usual 0.40 0.20 0.20 0.20 0.20 0.30 0.30

Max. 0.80 0.40 0.40 0.40 0.40 0.60 0.60

Synthesis: Prepared in a patented process by a reaction of steam containing mercaptans and hydrogen sulfide with a reactive iron oxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in cabbage, onion and durian (Durian zibethinus).

ETHYL PROPYL TRISULFIDE Synonyms: Trisulfide, ethyl propyl; 3,4,5-Trithiaoctane; 1-(Ethyltrithio)propane CAS No.: CoE No.:

31499‑70‑4 n/a

FL No.: 12.256 EINECS No.: n/a

FEMA No.: JECFA No.:

4042 1695

NAS No.:

n/a

2-ETHYLPYRAZINE

661

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: PADI: 0.015 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C5H12S3/168.35

S

H3C

S

S

CH3

Specifications: (JECFA, 2008) Appearance

Clear, pale yellow liquid

Refractive index

Assay (min)

98% (sum of three components)

Solubility

Boiling point

234–237°C

Specific gravity

1.554–1.559 (20°C) Soluble in nonpolar solvents and ethanol; insoluble in water 1.071–1.083 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gravies Hard candy

Usual 0.02 0.05 0.10 0.03 0.03 0.02 0.03 0.04

Max. 0.05 0.10 0.20 0.06 0.06 0.05 0.06 0.08

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

Usual 0.02 0.03 0.02 0.02 0.03 0.03 0.03

Max. 0.04 0.06 0.05 0.05 0.06 0.06 0.06

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in durian (Durio zibethinus).

2-ETHYLPYRAZINE Synonyms: Pyrazine, 2-ethyl-; 2-Ethyl-1,4-diazine; Ethylpyrazine; 2-Ethylpyrazine; Pyrazine, ethylCAS No.: CoE No.:

13925‑00‑3 2213

FL No.: 14.022 EINECS No.: 237‑691‑5

FEMA No.: JECFA No.:

3281 762

NAS No.:

3281

Description: 2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor. Consumption: Annual: 43.33 lb

Individual: 0.00003672 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 4.709 mg Empirical Formula/MW: C6H8N2/108.14

IOFI: Nature Identical

3-ETHYLPYRIDINE

662 Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractice index

Assay (min)

98%

Solubility

Boiling point

152°C

1.493–1.508 (20°C) Soluble in water, organic solvents, oils; miscible in ethanol at room temperature

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

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Food Category Meat products Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 10.00 10.00 10.00 10.00

Max. 10.00 10.00 10.00 10.00 10.00

Synthesis: By alkylation of methylpyrazine with methyliodide. Aroma threshold values: Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa and meaty nuances. Taste threshold values: Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance. Natural occurrence: Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt.

3-ETHYLPYRIDINE Synonyms: β-Ethylpyridine; β-Lutidine; 3-Ethylpyridine; Pyridine, 3-ethylCAS No.: CoE No.:

536‑78‑7 11386

FL No.: 14.061 EINECS No.: 208‑647‑2

FEMA No.: JECFA No.:

3394 1315

NAS No.:

3394

Description: 3-Ethylpyridine has tobacco taste and flavor. Consumption: Annual: 8.33 lb

Individual: 0.00000706 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.010 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

N

C7H9N/107.16 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to brownish liquid

Solubility

Assay (min) Boiling point

98% 166°C

Specific gravity

1.499–1.505 (20°C) Slightly soluble in water; soluble in alcohol and ether 0.951–0.957 (25°C)

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

Usual 0.04 0.02 0.02

Max. 0.06 0.05 0.05

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.02 0.02 0.04

Max. 0.05 0.05 0.06

ETHYL SALICYLATE

663

Aroma threshold values: n/a Taste threshold values: Aroma characteristics at 1.0%: chemical, grainy, beany, musty and earthy, leafy tobacco-like with nutty nuances of peanut and coffee, with raw potato nuances. Natural occurrence: Reported found in coffee, beer, whiskey, roasted chicken, tea, oatmeal, clams, shrimp and squid, cooked chicken, dried bonito, krill, and Virginia tobacco.

ETHYL PYRUVATE Synonyms: Ethyl α-ketopropionate; Ethyl-2-exopropanoate; Ethyl 2-oxopropanoate; Ethyl pyruvate; Propanoic acid, 2-oxo-, ethyl ester; Pyruvic acid, ethyl ester CAS No.: CoE No.:

617‑35‑6 430

FL No.: 09.442 EINECS No.: 210‑511‑2

FEMA No.: JECFA No.:

2457 938

NAS No.:

2457

Description: Ethyl pyruvate has a vegetable, caramel odor. Consumption: Annual: 266.67 lb

Individual: 0.0002259 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 50 ppm; Food: 40 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 19.76 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H8O3/116.12 Specifications: (JECFA, 2008) Acid value (max) Appearance

2.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

95% 144°C

Specific gravity

1.403–1.409 (20°C) Slightly soluble in water; miscible with alcohol and ether 1.044–1.065 (25°C)

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

Usual 5.00 93.62 1.30 86.14

Max. 10.00 127.20 17.28 110.30

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 71.59 1.50 26.30 60.90

Max. 85.97 1.50 38.12 89.33

Synthesis: By direct esterification of pyruvic acid with absolute ethyl alcohol at the boil and subsequent vacuum distillation; by esterification via oxidation of vapors of ethyl lactate in the presence of V2O5 at 155°C. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: sweet, rum-like with a fruity ethereal nuance. Natural occurrence: Reported found in Parmesan cheese, cognac, grape wines, cocoa and mushrooms.

ETHYL SALICYLATE Synonyms: Ethyl o-hydroxy benzoate; Benzoic acid, 2-hydroxy-, ethyl ester; o-(Ethoxycarbonyl)phenol; Ethyl o-hydroxybenzoate; Ethyl 2-hydroxybenzoate; Ethyl salicylate; Salicylic acid, ethyl ester; Salicylic ether; Salicylic ethyl ester CAS No.: CoE No.:

118‑61‑6 432

FL No.: 09.748 EINECS No.: 204‑265‑5

FEMA No.: JECFA No.:

2458 900

NAS No.:

2458

Description: Ethyl salicylate has a characteristic aromatic odor similar to wintergreen. It tends to darken on exposure to light and air.

664

O-ETHYL-S-(2-FURYLMETHYL)THIOCARBONATE

Consumption: Annual: 111.67 lb

Individual: 0.00009463 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 5.242 mg

IOFI: Nature Identical

Empirical Formula/MW:

C9H10O3/166.18

Specifications: (JECFA, 2008) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) 98% Boiling point 234°C Reported uses (ppm): (FEMA, 1994)

Specific gravity

1.518–1.525 (20°C) Soluble in organic solvents, oils; slightly soluble in water; miscible in ethanol at room temperature 1.125–1.131 (25°C)

Food Category Usual Max. Food Category Usual Max. 2.89 5.13 Alcoholic beverages 1.00 3.00 Gelatins, puddings Baked goods 32.65 53.85 0.88 33.75 Hard candy Chewing gum 4.37 17.66 Nonalcoholic beverages 2.97 6.45 Frozen dairy 8.44 13.17 Soft candy 24.95 37.75 Synthesis: By esterification of salicylic acid with ethyl alcohol and concentrated H2SO4 at 100°C in the presence of aluminum sulfate; by heating to the boil an alkaline solution of salicylic acid and ethyl p-toluenesulfonate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sweet, wintergreen, spicy and anisic. Natural occurrence: Reported found in raspberry, tomato, currants, rum, whiskey, red wine, plum brandy, Cape gooseberry, Feijoa fruit, papaya and scotch.

O-ETHYL-S-(2-FURYLMETHYL)THIOCARBONATE Synonyms: O-Ethyl S-(furan-2-ylmethyl)thiocarbonate; O-Ethyl S-(2-furanylmethyl)thiocarbonate; Carbonothioic acid, O-ethyl S-(2-furanylmethyl) ester; O-Ethyl S-(2-furanylmethyl)carbonothioate; Ethoxy carbonyl furfurylthiol CAS No.: 376595‑42‑5 CoE No.: n/a Description: n/a

FL No.: 13.191 EINECS No.: n/a

Consumption: Annual: n/a

FEMA No.: JECFA No.:

4043 1526

NAS No.:

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied to this group (2005). Trade association guidelines: PADI: 0.015 mg (FEMA)

IOFI: n/a

1-ETHYL-2-PYRROLECARBOXALDEHYDE

665

Empirical Formula/MW: C H3

C8H10O3S/186.23

O

S O

O

Specifications: (JECFA, 2008) Acid value (max) Appearance

5.0 Colorless liquid

Refractive index Solubility

Assay (min) Boiling point

99% 130–135°C

Specific gravity

1.504–1.510 (20°C) Soluble in diether ether, ethyl acetate and ethanol; practically insoluble in water 1.167–1.173 (25°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 0.03 0.03 0.03 0.03 0.03 0.03

Max. 0.06 0.06 0.06 0.06 0.06 0.06

Food Category Hard candy Imitation dairy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy

Usual 0.03 0.03 0.03 0.03 0.03 0.03

Max. 0.06 0.06 0.06 0.06 0.06 0.03

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

1-ETHYL-2-PYRROLECARBOXALDEHYDE Synonyms: Tea pyrrole; 1-Ethyl-2-formylpyrrole; 1-Ethyl-1H-pyrrole-2-carboxaldehyde; 1-Ethyl-pyrrole-2-carboxaldehyde; 1-Ethylpyrrole-2-aldehyde; N-Ethyl-2-formylpyrrole; N-Ethylpyrrole-2-carboxaldehyde CAS No.: CoE No.:

2167‑14‑8 n/a

FL No.: EINECS No.

14.169 n/a

FEMA No.: JECFA No.:

4317 n/a

NAS No.:

n/a

Description: Colorless to pale yellow clear liquid. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.358 mg

IOFI: n/a

Empirical Formula/MW:

N

C7H9NO/123.15 O

C H3

ETHYL SORBATE

666 Specifications: Assay (min) Boiling point

96% 209–211°C (760.00 mmHg)

Solubility

Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Chewing gum Confections, frosting Frozen dairy Fruit ices Gelatins, puddings

Usual 1.50 1.20 0.60 3.00 1.20 0.60 0.60 0.60

Max. 4.50 3.60 1.80 9.00 3.60 1.80 1.80 1.80

Food Category Hard candy Instant coffee/tea Jams, jellies Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauces

Usual 1.20 0.30 0.60 0.60 0.30 0.30 0.60 0.60

Max. 3.60 0.90 1.80 1.80 0.90 0.90 1.80 1.80

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

ETHYL SORBATE Synonyms: Ethyl-2,4-hexadienoate; Ethyl (E,E)-ethyl ester-2,4-hexadienoate; (E,E)-Ethyl 2,4-hexadienoate; Ethyl hexa-2,4-dienoate; Ethyl sorbate; 2,4-Hexadienoic acid, ethyl ester; 2,4-Hexadienoic acid, ethyl ester, (E,E)-; Sorbic acid, ethyl ester CAS No.: CoE No.:

2396‑84‑1 635

FL No.: 09.194 EINECS No.: 219‑258‑2

FEMA No.: JECFA No.:

2459 1178

NAS No.:

2459

Description: Ethyl sorbate has a warm, fruity odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.664 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H12O2/140.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 195–196°C

Specific gravity

1.491–1.498 (20°C) Slightly soluble in water; soluble in ethanol; miscible in oils 0.936–0.939 (25°C)

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

Usual 8.70 5.80

Max. 18.00 140.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.70 7.00

Max. 5.50 15.00

Synthesis: By reacting gaseous HCl with a solution of sorbic acid in ethyl alcohol, or by direct esterification by reaction of sorbyl chloride with absolute ethyl alcohol.

(+/-)-3-(ETHYLTHIO)BUTANOL

667

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: fruity, sweet, green, pineapple, tutti fruity-like with juicy tropical nuance. Natural occurrence: Reported found in cognac, white wine, special wine, botrytised wine, grape wine, starfruit, pawpaw and prickly pear (Opuntia ficus-indica).

ETHYL THIOACETATE Synonyms: Thioacetic acid, ethyl ester; Ethanethioic acid, S-ethyl ester; S-Ethyl ethanethioate; Ethyl thioacetate; s-Ethyl-2thioacetic acid CAS No.: CoE No.:

625‑60‑5 11665

FL No.: 12.018 EINECS No.: 210‑904‑9

FEMA No.: JECFA No.:

3282 483

NAS No.:

3282

Description: Ethyl thioacetate has an alliaceous, coffee odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.407 mg

IOFI: Nature Identical

Empirical Formula/MW: C4H8OS/104.17 Specifications: (JECFA, 1999) Appearance Assay (min)

Clear liquid 99%

Refractive index Solubility

Boiling point

117°C

Specific gravity

1.458–1.468 (20°C) Soluble in alcohol; insoluble in water; miscible in diethyl ether 0.979 (25°C)

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

Usual 1.00 1.00 1.00 1.00 1.00 1.00

Max. 1.00 1.00 1.00 1.00 1.00 1.00

Food Category Imitation dairy Milk products Nonalcoholic beverages Snack foods Soft candy Soups

Usual 4.00 1.00 1.00 2.00 1.00 1.00

Max. 6.00 1.00 1.00 3.00 1.00 1.00

Synthesis: From acetyl chloride and ethyl mercaptan. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 10 ppm: sulfuraceous, onion-garlic with a sweet, fruity aftertaste. Natural occurrence: Reported found in beer, white wine, red wine, rose wine, durian (Durio zibethinus) and coffee.

(+/-)-3-(ETHYLTHIO)BUTANOL Synonyms: 3-(Ethylthio)butanol CAS No.: CoE No.:

117013‑33‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

Description: Pale yellow to colorless liquid; cooked, brown-roasted nutty aroma.

4282 1703

NAS No.:

n/a

2-ETHYLTHIOPHENOL

668

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 2.192 mg

IOFI: n/a

Empirical Formula/MW: OH

C6H14OS/134.24

S C H3

H3 C

Specifications: (JECFA, 2008) Assay (min)

96%

Boiling point Refractive index

79–81°C (1 mmHg) 154–155°C 1.468–1.476 (20°C)

Solubility

Insoluble in water; slightly soluble in heptane, triacetin and ethanol

Specific gravity

0.941–0.947 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Baked goods Breakfast cereal Cheese Condiment/relishes Gravies Hard candy Meat products Synthesis: n/a

Usual 1.00 10.00 5.00 1.00 2.00 2.00 10.00 3.00

Max. 10.00 50.00 10.00 10.00 10.00 10.00 20.00 20.00

Food Category Milk products Nonalcoholic beverages Processed vegetables Seasoning/Flavors Snack foods Soft candy Soups

Usual 2.00 1.00 2.00 5.00 5.00 2.00 1.00

Max. 10.00 10.00 10.00 30.00 30.00 10.00 10.00

Aroma threshold values: High strength odor, cooked type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-ETHYLTHIOPHENOL Synonyms: 2-Ethylphenyl mercaptan-2-ethylbenxenethiol; Benzenethiol, 2-ethyl-; o-Ethyl-benzenethiol; 2-Ethylbenzenethiol; 2-Ethylthiophenol CAS No.: CoE No.:

4500‑58‑7 11666

FL No.: 12.054 EINECS No.: 224‑811‑6

FEMA No.: JECFA No.:

3345 529

NAS No.:

3345

Description: 2-Ethylthiophenol has a pungent, roasted odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 0.067 mg

IOFI: Artificial

ETHYL TIGLATE

669

Empirical Formula/MW:

C8H10S/138.23

Specifications: (JECFA, 1999) Appearance Assay (min)

Colorless liquid 98%

Boiling point Specific gravity

203–205°C 1.040–1.045 (25°C)

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

Usual 0.20 0.10 0.15 0.15

Max. 0.30 0.20 0.20 0.20

Food Category Instant coffee, tea Meat products Nonalcoholic beverages Soft candy

Usual 0.02 0.15 0.15 0.20

Max. 0.10 0.20 0.20 0.30

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.1%: alliaceous, burnt meaty, rubber tire-like with dried fish, vegetative, nutty and coffee with a catty nuance. Taste threshold values: Taste characteristics at 0.1 ppm: onion, horseradish, nutty, meaty, fishy with roasted sesame seed and toasted bread notes. Natural occurrence: Not reported found in nature.

ETHYL TIGLATE Synonyms: 2-Butenoic acid, 2-methyl-, ethyl ester, (2E)-; Crotonic acid, 2-methyl-, ethyl ester, (E)-; Ethyl (E)-2-methyl-2butenoate; Ethyl alpha-methylcrotonate; Ethyl 2-methylcrotonate; Ethyl (E)-2-methylcrotonate; Ethyl tiglate; (E)-2-Methyl-2butenoic acid ethyl ester; Tiglic acid, ethyl ester; Tiglic acid, ethyl ester CAS No.: CoE No.:

5837‑78‑5 2185

FL No.: 09.495 EINECS No.: 227‑425‑6

FEMA No.: JECFA No.:

2460 1824

NAS No.:

2460

Description: Ethyl tiglate has a fruity, caramel odor. Consumption: Annual: 416.67 lb

Individual: 0.0003531 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.874 mg

IOFI: n/a

Empirical Formula/MW: C7H12O2/128.17 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

98% 154–156°C

Specific gravity

1.432–1.438 (20°C) Soluble in oils and ethanol; insoluble in water 0.907–0.916 (25°C)

ETHYL (p-TOLYLOXY) ACETATE

670 Reported uses (ppm): (FEMA, 1994)

Food Category Usual Max. Food Category Usual Max. Baked goods 28.00 35.00 Hard candy 0.84 0.84 Chewing gum 0.42 0.64 Nonalcoholic beverages 4.57 7.00 Frozen dairy Soft candy 7.64 9.90 20.00 25.00 Gelatins, puddings 12.00 15.00 Synthesis: By direct esterification of tiglic acid with ethyl alcohol in the presence of concentrated H2SO4 or by reaction of bromomethylethyl acetic acid ethyl ester with dimethylaniline. Aroma threshold values: Detection: 65 ppb Taste threshold values: n/a Natural occurrence: Reported found in strawberry, Vitis species, durian (Durio zibethinus), starfruit and naranjilla fruit.

ETHYL (p-TOLYLOXY) ACETATE Synonyms: Ethyl (p-cresoxy) acetate; Acetic acid, 2-(4-methylphenoxy)-, ethyl ester; Ethyl p-cresoxyacetate; Ethyl (4-methylphenoxy)acetate; Ethyl (p-tolyloxy)acetate CAS No.: 67028‑40‑4 FL No.: 09.797 FEMA No.: 3157 NAS No.: 3157 2243 JECFA No.: 1027 CoE No.: EINECS No.: 266‑554‑2 Description: Ethyl (p-tolyloxy) acetate has a fruity, cherry, anisic honey cocoa, with a nut skin nuance and slight metallic odor. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.679 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

O

O

C11H14O3/194.23

C H3

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) 98% Boiling point 120–121°C Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Nonalcoholic beverages

Specific gravity

Usual 10.00 2.39

Max. 40.00 8.00

1.499–1.506 (20°C) Insoluble in water and oils; miscible in ethanol at room temperature 1.075–1.080 (20°C)

Food Category Soft candy

Usual 10.00

Max. 10.00

ETHYL UNDECANOATE

671

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fruity, cherry cocoa with nut skin nuance. Natural occurrence: Not reported found in nature.

2-ETHYL-1,3,3-TRIMETHYL-2-NORBORNANOL Synonyms: Bicyclo(2.2.1)heptan-2-ol, 2-ethyl-1,3,3-trimethyl-; 2-Ethylfenchol; 2-Norbornanol, 2-ethyl-1,3,3-trimethyl-; 2-Ethyl1,3,3-trimethyl-bicyclo(2.2.1)heptan-2-ol; 2-Ethyl-1,3,3-trimethyl-2-norbornanol CAS No.: CoE No.:

18368‑91‑7 10208

FL No.: 02.095 EINECS No.: 242‑243‑7

FEMA No.: JECFA No.:

3491 440

NAS No.:

Consumption: Annual: 0.17 lb

3491

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 0.007 mg

IOFI: Artificial

Empirical Formula/MW:

C12H22O/182.31

Specifications: (JECFA, 1998) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

99.8% 1.470–1.491 (20°C)

Specific gravity

Soluble in alcohol, propylene glycol and most fixed oils; insoluble in water 0.946–0.967 (25°C)

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

Usual 0.03 0.30 0.03 0.01

Max. 0.03 0.50 0.07 0.02

Food Category Milk products Nonalcoholic beverages Nut products Soft candy

Usual 0.04 0.0001 0.05 0.033

Max. 0.10 0.0001 0.26 0.033

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: camphor cooling, citrus lime-like, fruity blueberry. Taste threshold values: Taste characteristics at 10 ppm: camphor-like cooling, citrus and fresh. Natural occurrence: Not reported found in nature.

ETHYL UNDECANOATE Synonyms: Ethyl hendecanoate; Ethyl undecylate; Ethyl undecanoate; Undecanoic acid, ethyl ester CAS No.: CoE No.:

627‑90‑7 10633

FL No.: 09.274 EINECS No.: 211‑018‑5

FEMA No.: JECFA No.:

3492 36

NAS No.:

3492

Description: Ethyl undecanoate has a coconut-like odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

ETHYL 10-UNDECENOATE

672

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 0.383 mg

IOFI: Nature Identical

Empirical Formula/MW: C13H26O2/214.35 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Boiling point 255°C 1.438 (20°C) Refractive index Reported uses (ppm): (FEMA, 1994)

Solubility Specific gravity

Soluble in ethanol and oils; insoluble in water 0.870 (25°C)

Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 4.00 8.00 Nonalcoholic beverages 1.00 2.00 Frozen dairy 4.00 8.00 Soft candy 8.00 16.00 Synthesis: By reduction of the l-undecen-ll-oic acid ethyl ester with hydrogen in the presence of Ni at 180°C; or by direct esterification of n-undecanoic acid with ethyl alcohol under reflux. Aroma threshold values: Aroma characteristics at 1.0%: rum-like, estry, fatty and waxy, soapy with creamy nuances. Taste threshold values: Taste characteristics at 15 ppm: cheesy, buttery, creamy, rum and cognac-like, with fruity apple and banana nuances. Taste characteristics at 25 ppm: waxy, creamy, slight fruity with coconut and cherry nuance. Natural occurrence: Reported found in apple, butter, grape, brandy, wheat bread, rum, whiskey, wine, cognac, butter, plum brandy and sake.

ETHYL 10-UNDECENOATE Synonyms: Ethyl 10-hendecenoate; Ethyl undecylenoate; Ethyl 10-hendecenoate; Ethyl undecenoate; Ethyl 10-undecenoate; Ethyl undec-10-enoate; Ethyl undecylenate; 10-Undecenoic acid, ethyl ester CAS No.: 692‑86‑4 FL No.: 09.237 CoE No.: 10634 EINECS No.: 211‑734‑8 Description: Ethyl 10-undecenoate has a wine-like odor.

FEMA No.: JECFA No.:

2461 343

Consumption: Annual: < 1.00 lb

NAS No.:

2461

Individual: 0.0007456 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). Trade association guidelines: FEMA PADI: 4.756 mg

IOFI: n/a

Empirical Formula/MW: C13H24O2/212.33 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to pale-yellow liquid 98% C13H24O2

Boiling point Refractive index Specific gravity

258–259°C 1.436–1.440 (20°C) 0.877–0.879 (25°C)

ETHYL VALERATE

673

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

Usual 30.00 7.00 7.00

Max. 35.00 10.00 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.00 19.00

Max. 3.00 25.00

Synthesis: By heating the corresponding acid together with HCl in ethyl alcohol solution at 70°C or with H2SO4 in alcoholic solution. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 50 ppm: fatty, waxy green with fruity nuances. Natural occurrence: Reported found in cognac.

ETHYL VALERATE Synonyms: Ethyl pentanoate; Ethyl valerate; Ethyl n-valerate; Pentanoic acid, ethyl ester; Valeric acid, ethyl ester CAS No.: CoE No.:

539‑82‑2 465

FL No.: 09.147 EINECS No.: 208‑726‑1

FEMA No.: JECFA No.:

2462 30

NAS No.:

2462

Description: Ethyl valerate has a fruity odor suggestive of apple. Consumption: Annual: 1383.33 lb

Individual: 0.001172 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). Trade association guidelines: FEMA PADI: 5.867 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O2/130.19 Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

98% C7H14O2 145°C

Specific gravity

1.399–1.404 (20°C) Slightly soluble in water; soluble in alcohol and ether 0.870–0.875 (25°C)

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

Usual 0.78 33.29 38.94 10.69

Max. 3.93 39.71 103.10 14.03

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 10.59 9.18 6.05 24.44

Max. 13.64 16.95 7.99 29.63

Synthesis: By refluxing valeric acid and ethyl alcohol in the presence of concentrated H2SO4. Aroma threshold values: Detection: 1.5 to 5 ppb Taste threshold values: Taste characteristics at 30 ppm: fruity, strawberry, sweet, estry, fruity, pineapple, and tropical fruit. Natural occurrence: Reported found in apples, bananas, guava, strawberry, cheeses, rum, whiskey, cider, sherry, grape wines, cocoa, coffee, honey and passion fruit, apricot, guava fruit and pineapple.

ETHYL VANILLIN

674

ETHYL VANILLIN Synonyms: Benzaldehyde, 3-ethoxy-4-hydroxy-; Bourbonal; Ethavan; Ethovan; 3-Ethoxy-4-hydroxybenzaldehyde; Ethylprotal; Ethylprotocatechuic aldehyde; Ethylvanillin; Ethyl vanillin; 4-Hydroxy-3-ethoxybenzaldehyde; Protocatechuic aldehyde ethyl ether; Quantrovanil; Vanilal; Vanillal; Vanillin, ethyl; Vanirom; Vanirome CAS No.: CoE No.:

121‑32‑4 108

FL No.: 05.019 EINECS No.: 204‑464‑7

FEMA No.: JECFA No.:

2464 893

NAS No.:

2464

Description: Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is two to four times stronger than vanillin. Ethyl vanillin has been used in food since the 1930s; it enhances fruity and chocolate odor impression. Its addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; the product is not stable. In contact with iron or alkali, it exhibits a red color and loses its flavoring power. Consumption: Annual: 2,616,666.67 lb

Individual: 2.2175 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): Approved as excipient (CDER, 1996) JECFA: ADI: 0 to 3 mg/kg bw (1995). No safety concern when used at current levels as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 70.542 mg

IOFI: Artificial

Empirical Formula/MW:

C9H10O3/166.18

Specifications: (JECFA, 2008) Appearance

Colorless or slightly yellowish crystals

Melting point

Assay (min)

98% C9H10O3

Solubility

Boiling point

285°C

78°C Very soluble in ethanol; soluble in organic solvents and oils; insoluble in water

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

Usual 5.04 42.08 270.00 37.46 13.00 95.94 0.06 12.27

Max. 10.04 92.97 330.00 37.46 13.00 270.40 0.15 26.61

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

Usual 18.08 15.85 3.90 1398.00 17.43 56.50 102.00

Max. 39.93 30.26 3.90 1403.00 29.72 89.64 172.50

Synthesis: From safrole by isomerization to isosafrole and subsequent oxidation to piperonal; the methylene linkage is then broken by heating piperonal in an alcoholic solution of KOH; finally the resulting protocatechualdehyde is reacted with ethyl alcohol. From guaethol by condensation with chloral to yield 3-ethoxy-4-hydroxyphenyl trichloromethyl carbinol; this is then boiled with an alcoholic solution of KOH or NaOH, acidified, and extracted with chloroform to yield ethyl vanillin. Aroma threshold values: Detection: 100 ppb; recognition: 2 ppm Taste threshold values: Taste characteristics at 50 ppm: sweet, creamy, vanilla, smooth and caramellic. Natural occurrence: Not reported found in nature; it can be distinguished from vanillin because of the yellow color developed in the presence of concentrated H2SO4.

ETHYL VANILLIN ISOBUTYRATE

675

ETHYL VANILLIN β-D-GLUCOPYRANOSIDE Synonyms: Benzaldehyde, 3-ethoxy-4-(β-D-glucopyranosyloxy)-; 3-Ethoxy-4-(β-glucopyranosyloxy) benzaldehyde; Glucoethylvanillin CAS No.: CoE No.:

122397‑96‑0 n/a

FL No.: 16.075 EINECS No.: n/a

FEMA No.: JECFA No.:

3801 892

NAS No.:

n/a

Description: Ethyl vanillin β-D-glucopyranoside has a slightly vanilla odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.6704 mg

IOFI: n/a

Empirical Formula/MW: C H3

O

OH O

C15H20O8/328.32 HO

O

OH OH

O

Specifications: (JECFA, 2008) Appearance

White powder

Melting point

Assay (min)

99% by HPLC

Solubility

Boiling point

Decomposes on heating

199–200°C Slightly soluble in water and ethanol; insoluble in fats and oils

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Hard candy

Usual 15.00 5.00

Max. 150.00 25.00

Food Category Instant coffee, tea Snack foods

Usual 5.00 3.00

Max. 50.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: 71% of a taste panel found glucoethylvanillin intolerable at 3000 ppm. Natural occurrence: Not reported found in nature.

ETHYL VANILLIN ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-; 2-Ethoxy-4-formylphenyl ester; 2-Ethoxy-4-formylphenyl 2-methylpropanoate CAS No.: CoE No.:

188417‑26‑7 n/a

FL No.: 09.933 EINECS No.: n/a

FEMA No.: JECFA No.:

3837 953

NAS No.:

Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).

n/a Individual: n/a

ETHYL VANILLIN PROPYLENE GLYCOL ACETAL

676 Trade association guidelines: FEMA PADI: 2.240 mg

IOFI: Artificial

Empirical Formula/MW: C H3

O

C13H16O4/236.27 O

C H3

O

C H3

O

Specifications: (JECFA, 2008) Acid value (max)

2.0

Melting point

Appearance

White to light yellow powder

Solubility

Assay (min)

98%

57°C Insoluble in water; soluble in organic solvents and oils; freely soluble in ethanol

Reported uses (ppm): (FEMA, 1998) Food Category Baked goods Chewing gum Confection, frosting Frozen dairy

Usual 10.00 20.00 10.00 10.00

Max. 50.00 50.00 50.00 30.00

Food Category Gelatins, puddings Hard candy Milk products

Usual 10.00 10.00 10.00

Max. 50.00 30.00 50.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1%. Intense sweet, creamy, vanilla-like with vanilla ice cream and milk chocolate nuances. The dry out is slightly caramel and rummy. Taste threshold values: Taste characteristics at 5–10 ppm: sweet creamy vanilla with powdery and balsamic ice cream and cardboard nuances. Natural occurrence: Not reported found in nature.

ETHYL VANILLIN PROPYLENE GLYCOL ACETAL Synonyms: Phenol, 2-ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)-; 2-Ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)phenol; 2-(3-Methoxy-4hydroxyphenyl)-4-methyl-1,3-dioxolane CAS No.: CoE No.:

68527‑76‑4 n/a

FL No.: n/a EINECS No.: 271‑281‑7

FEMA No.: JECFA No.:

3838 954

NAS No.:

n/a

Description: Ethyl vanillin propylene glycol acetal has a faint vanilla-like odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 91.793 mg

IOFI: n/a

EUCALYPTOL

677

Empirical Formula/MW: O HO O

C12H16O4/224.25

C H3

O

H3C

Specifications: (JECFA, 2008) Appearance Boiling point Refractive index

Colorless to pale yellow liquid 160°C (1 mmHg) 1.528–1.535 (20°C)

Solubility Specific gravity

Insoluble in water; soluble in alcohol 1.161–1.175 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy

Usual 7.00 55.00 351.00 49.00 17.00 125.00 0.08 16.00

Max. 13.00 121.00 429.00 49.00 17.00 352.00 0.2 35.00

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

Usual 24.00 21.00 5.00 1,817.00 23.00 74.00 133.00

Max. 52.00 39.00 5.00 1,824.00 39.00 116.00 224.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0% in ethanol: sweet, sharp vanilla, creamy with spicy clove-like nuances. Taste threshold values: Taste characteristics at 10 to 25 ppm: sweet, creamy, vanilla with cardboard nuances. It imparts lingering sweetness. Natural occurrence: Not reported found in nature.

EUCALYPTOL Synonyms: Eucalyptol [USAN]; Cajeputol; Cineole (1,8-cineole); 1,8-Epoxy-p-menthane; p-Cineole; Cucalyptol; Eucalyptol; Eucapur; Limonene oxide; p-Menthane, 1,8-epoxy-; 2-Oxabicyclo(2.2.2)octane, 1,3,3-trimethyl-; 2-Oxa-1,3,3trimethylbicyclo(2.2.2)octane; 1,8-Oxido-p-menthane; Terpan; Zedoary oil; Zineol; 1,3,3-Trimethyl-2-oxabicyclo(2.2.2)octane CAS No.: CoE No.:

470‑82‑6 182

FL No.: 03.001 EINECS No.: 207‑431‑5

FEMA No.: JECFA No.:

2465 1234

NAS No.:

2465

Description: Eucalyptol has a characteristic camphoraceous odor and fresh, pungent, cooling taste. Consumption: Annual: 12483.33 lb

Individual: 0.01057 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 5 ppm FDA: 21 CFR 172.515; 27 CFR 21 et seq. FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 1.316 mg

IOFI: Natural

EUCALYPTUS

678 Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless mobile liquid

Solubility

Assay (min) Boiling point

98% 176–177°C

Specific gravity

1.454–1.460 (20°) Soluble in alcohols, most fixed oils, glycerin, propylene glycol; 1:5 in 60% alcohol 0.921–0.924 (25°)

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

Usual 0.87 5.63 118.30 3.76 4.64

Max. 5.86 9.71 464.90 7.14 6.59

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.60 63.44 1.67 0.43 14.07

Max. 1.50 129.40 4.01 1.54 19.50

Synthesis: By fractional distillation (170 to 180°C) from those essential oils containing high levels of eucalyptol, such as Eucalyptus globulus (approx. 60%), and subsequent separation of the product by congealing the distillate. Aroma threshold values: Detection: 1 to 64 ppb. Aroma characteristics at 1.0%: sweet, cooling, fresh, chemical pine, slightly minty with a spicy cardamom nuance. Taste threshold values: Taste characteristics at 5 ppm: cooling, fresh, oily, green, spicy, pine-like. Natural occurrence: Its name is derived from its presence in the essential oils of Eucalyptus globulus and Melaleuca leucadendron L. (essential oil of cajeput). It was originally identified in the essential oil of Artemisia maritime and subsequently in a large number (approx. 270) of other essential oils: rosemary, laurel leaves, clary sage, myrrh, cardamom, star anise, camphor, lavender, peppermint, Litsea guatemalensis, Luvunga scadens Roxb., Achillea micrantha and Salvia triloba. The essential oil of Eucalyptus polibrac tea has been reported to contain up to 91% eucalyptol. Also reported found in citrus oils and juices, guava, papaya, cinnamon bark, root and leaf, ginger, corn mint oil, spearmint, nutmeg, pepper, Thymus zygis, cardamom, cranberry, laurel, pepper, sweet marjoram, coriander, Spanish origanum, Ocimum basilicum, curcuma, sage, laurel, sweet and bitter fennel, myrtle leaf and berry, pimento and calamus.

EUCALYPTUS Botanical name: Eucalyptus globulus Labill. Botanical family: Myrtaceae Other names: Globulus Foreign names: Eucalyptus globuleux (Fr.), Eukalyptusblume (Ger.), Eucalipto (Sp.), Eucalipto (It.) Description: Tree native to Australia, cultivated in temperate regions. It has opposite, lanceolated leaves and white or pinkish flowers. The part used is the leaves of the mature tree. Eucalyptus has a tonic astringent flavor. Derivatives: Infusion (2%), tincture (20% in 80% ethanol), fluid extract, soft water extract, essential oil. Consumption: Annual: n/a Regulatory Status: CoE: Eucalyptus leaves, flowers and preparations: Category 4 (with limits on eucalyptol) FDA: n/a FDA (other): n/a JECFA: n/a

Individual: n/a

EUCALYPTUS OIL

679

Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Some of the chemicals isolated and detected on the basis of UV, mass, and NMR spectroscopic analyses from the stem bark are pinoresinol, vomifoliol, 3,4,5-trimethoxyphenol 1-O-beta-D-(6ʹ-O-galloyl)glucopyranoside, methyl gallate, rhamnazin, rhamnetin, eriodictyol, quercetin, taxifolin, engelitin, and catechin.* An unusual heteroxylan composed of galactosyl, 4-O-methyl-glucuronosyl and xylosyl residues with molar ratio 1:3:30 was isolated from the wood of E. globulus Labill.† The flower (bud) oil contains terpenic hydrocarbons (α-thujene 11.95%, limonene 3.1%, aromadendrene 16.57%) and oxygenated compounds (1,8-cineole 36.95%) (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

EUCALYPTUS OIL Other names: Eucalyptus oil [JAN]; Dinkum oil; Eucalyptus citriodora; Eucalyptus citriodora distillate; Eucalyptus citriodora oil; Eucalyptus globulus distillate; Eucalyptus oil citiodora; Globulus; Ingalipt; Oils, eucalyptus; Oil of eucalyptus; Oil eucalyptus globulus or macarthuri; Red gum CAS No.: CoE No.:

8000‑48‑4 185

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2466 n/a

NAS No.:

2466

Description: The oil is obtained by steam distillation of the fresh or partly dried long and narrow leaves in approximately 1% yields. It has a characteristic aromatic, somewhat camphoraceous odor and a pungent, spicy, cooling taste. The oil extracted has medicinal and aromatic uses. Consumption: Annual: 2633.33 lb

Individual: 0.002231 mg/kg/day

Regulatory Status: CoE: Eucalyptus preparations: Category 4 (with limits on eucalyptol). Use levels in ppm: baked goods 10.47, frozen dairy 5.39, meat products 18.02, condiments, relishes 4, soft candy 9.40, gelatins, puddings 7, nonalcoholic beverages 2.17, alcoholic beverages 2.07, hard candy 1958, chewing gum 5.31. FDA: 21 CFR 172.510; 27 CFR 21 et seq. FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 3.229 mg

IOFI: Natural

Specifications: (FCC, 1996) Assay (min) 70% cineole (C10H18O) Heavy metals (as Pb) Passes test Phellandrene Passes test

Refractive index Solubility in alcohol Specific gravity

Between 1.458 and 1.470 (20°C) Passes test Between 0.905 and 0.925

Physical–chemical characteristics: The oil is a mobile, pale-yellow to colorless liquid. Essential oil composition: The leaves essential oil mainly contains terpenic hydrocarbons and oxygenated terpenic compounds (1–8-cineole 62.4 to 82.2%). In addition to cineol (eucalyptol), it also contains terpineol, sesquiterpene alcohols, various aliphatic aldehydes, isoamyl alcohol, ehtanol and terpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Condiments, relishes Baked goods Frozen dairy

Usual 0.70 4.08 4.00 7.53 2.20

Aroma threshold values: Detection: 1 to 64 ppb Taste threshold values: n/a

* †

Yun et al. (2000). Arch. Pharm. Res. 23, 147. Shattalov et al. (1999). Carbohydr. Res. 320, 93.

Max. 2.07 5.31 4.00 10.47 5.39

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

Usual 5.00 1938.00 9.01 0.74 5.62

Max. 7.00 1958.00 18.02 2.17 9.40

EUGENOL

680

EUGENOL Synonyms: Eugenol [USAN]; 4-Allylcatechol-2-methyl ether; Allylguaiacol; p-Allylguaiacol; 4-Allylguaiacol; 4-Allyl-1-hydroxy2-methoxybenzene; 4-Allyl-2-methoxyphenol; Caryophyllic acid; Eugenic acid; Engenol; Eugenol; p-Eugenol; 1,3,4-Eugenol; 1-Hydroxy-2-methoxy-4-allylbenzene; 4-Hydroxy-3-methoxyallylbenzene; 1-Hydroxy-2-methoxy-4-prop-2-enylbenzene; 2-Methoxy-4-allylphenol; 2-Methoxy-1-hydroxy-4-allylbenzene; 2-Methoxy-4-prop-2-enylphenol; 2-Methoxy-4-(2-propenyl)phenol; Phenol, 4-allyl-2-methoxy-; Phenol, 2-methoxy-4-(2-propenyl)-; Synthetic eugenol CAS No.: CoE No.:

97‑53‑0 171

FL No.: 04.003 EINECS No.: 202‑589‑1

FEMA No.: JECFA No.:

2467 1529

NAS No.:

2467

Description: Eugenol has a strong aromatic odor of clove and a spicy, pungent taste. It darkens and thickens on exposure to air. Consumption: Annual: 27833.33 lb

Individual: 0.02358 mg/kg/day

Regulatory Status: CoE: Approved FDA: 21 CFR 184.1257, 582.60; 27 CFR 21 et seq. FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: 0 to 2.5 mg/kg bw (1982). No safety concern when used at current levels as a flavoring agent. Trade association guidelines: FEMA PADI: 6.991 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H12O2/164.21

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay Boiling point

98% 256°C

Specific gravity

1.540–1.542 (20°) Slightly soluble in water; soluble in ether, most fixed oils and ethanol 1.064–1.070 (25°)

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

Usual 0.49 14.97 94.62 49.83 625.00 1.82

Max. 1.00 21.31 221.00 100.00 750.00 3.79

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

Usual 1.55 29.49 50.79 1.33 10.29

Max. 2.75 43.57 101.70 2.19 14.87

Synthesis: The oil containing eugenol is treated with a 3% aqueous solution of NaOH; the nonacid components are extracted with ether; the alkaline solution is acidified to isolate the phenols and subsequently is fractionally distilled under reduced pressure; to avoid the formation of emulsions, a pretreatment of the oil with tartaric acid is preferred; eugenol is the starting material in one of the syntheses for the preparation of vanillin. Aroma threshold values: Detection: 6 to 100 ppb Taste threshold values: n/a Natural occurrence: Reported found as a constituent in several volatile oils: clove oil, laurel and cinnamon leaf oil. Smaller amounts of eugenol are also present in the oil of camphor, Java citronella, California laurel and acacia flowers; remarkable amounts of eugenol are found in Ocimum sanctum (70%) and Ocimum gratissimum (60%). Eugenol is also found in the oil from violet flowers (21%); in some plants, eugenol probably occurs as glucoside. Reported found in apricot, citrus oils, raspberry, strawberry, tomato, anise, cinnamon (leaf, bark and roots), clove bud and stem, nutmeg, mace, pepper, smoked fish, beer, whiskey, grape wines, cocoa, mango, tarragon, laurel, myrtle leaf, and pimento berry and leaf.

EUGENYL BENZOATE

681

EUGENYL ACETATE Synonyms: Acetyl eugenol; Aceteugenol; 1-Acetoxy-2-methoxy-4-allylbenzene; Acetyleugenol; 4-Allyl-2-methoxyphenol acetate; 4-Allyl-2-methoxyphenyl acetate; Eugenol acetate; 1,3,4-Eugenol acetate; Eugenyl acetate; 2-Methoxy-4-(2-propenyl)phenol acetate; Phenol, 4-allyl-2-methoxy-, acetate; Phenol, 2-methoxy-4-(2-propenyl)-, acetate CAS No.: CoE No.:

93‑28‑7 210

FL No.: 09.020 EINECS No.: 202‑235‑6

FEMA No.: JECFA No.:

2469 1531

NAS No.:

2469

Description: Eugenyl acetate has a characteristic odor reminiscent of clove oil, with a burning, aromatic flavor. Consumption: Annual: 816.67 lb

Individual: 0.0006920 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 4.346 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H14O3/206.24

Specifications: (JECFA, 2008) Acid value (max)

1.0 Fused solid, melts at warm room temperature to a pale-yellow liquid

Melting point

25°C

Refractive index

1.514–1.522 (supercooled liquid)

Assay (min)

98% C12H14O3

Solubility

Boiling point

182°C

Specific gravity

Appearance

Soluble in ether; fixed oils and ethanol; insoluble in water 1.077–1.082 (supercooled liquid)

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

Usual 15.98 10.00 5.65 5.82

Max. 19.00 20.00 7.56 7.78

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 20.00 1.88 6.75

Max. 25.00 2.83 10.63

Synthesis: By direct acetylation of eugenol using acetic anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oils of Laurus nobilis, clove buds and leaves, cassia leaf and cinnamon leaf, root and bark.

EUGENYL BENZOATE Synonyms: Phenol, 2-methoxy-4-(2-propen-1-yl)-, 1-benzoate; 4-Allyl-2-methoxyphenyl benzoate; Benzoyl eugenol; Eugenol benzoate; p-Eugenol, benzoate; Eugenyl benzoate; 2-Methoxy-4-(2-propenyl)phenol benzoate; Phenol, 4-allyl-2-methoxy-, benzoate; Phenol, 2-methoxy-4-(2-propenyl)-, benzoate CAS No.: CoE No.:

531‑26‑0 636

FL No.: 09.766 EINECS No.: 208‑504‑4

FEMA No.: JECFA No.:

2471 1533

Description: Eugenyl benzoate has a balsamic odor with an undertone reminiscent of clove.

NAS No.:

2471

EUGENYL FORMATE

682 Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 2.495 mg

IOFI: n/a

Empirical Formula/MW:

C17H16O3/268.31

Specifications: (JECFA, 2008) Appearance

Colorless, crystalline solid

Solubility

Insoluble in water; soluble in alcohol and oils

69–70°C Melting point Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings Synthesis: n/a

Usual 16.00 3.00 3.00

Max. 20.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 10.00

Max. 2.00 12.00

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

EUGENYL FORMATE Synonyms: 4-Allyl-2-methoxyphenol formate; 4-Allyl-2-methoxyphenyl formate; Eugenol formate; Eugenyl formate; Phenol, 4-allyl-2-methoxy-, formate (ester); Phenol, 2-methoxy-4-(2-propenyl)-, formate; 4-(2-Propenyl)-2-methoxyphenyl formate CAS No.: 10031‑96‑6 FL No.: 09.088 FEMA No.: 2473 NAS No.: 2473 CoE No.: 355 EINECS No.: 233‑099‑6 JECFA No.: 1530 Description: Eugenyl formate has an odor reminiscent of orris. It is often used in combination with methylionones to yield orris-like notes. Consumption: Annual: <1.00 lb

Individual: 0.00000087 mg/kg/day

Regulatory Status: CoE: Used provisionally FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 1.506 mg Empirical Formula/MW:

C11H12O3/192.21

IOFI: Artificial

EUGENYL ISOVALERATE

683

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellowish oily liquid

Solubility

Assay (min) Boiling point

94% 270°C

Specific gravity

1.524–1.526 (20°C) Soluble in oils and ethanol; insoluble in water 1.115–1.125 (25°C)

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

Usual 9.00 3.00 3.00

Max. 12.00 4.00 4.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 5.00

Max. 2.00 7.00

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

EUGENYL ISOVALERATE Synonyms: 4-Allyl-2-methoxyphenyl isovalerate; Butanoic acid, 3-methyl-, 2-methoxy-4-(2-propenyl)phenyl ester; 4-Allyl-2methoxyphenyl 3-methylbutanoate CAS No.: CoE No.:

61114‑24‑7 n/a

FL No.: 09.878 EINECS No.: 262‑613‑1

FEMA No.: JECFA No.:

4118 1532

NAS No.:

n/a

Description: White solid; fruity clovelike aroma. Consumption: Odor and/or flavor used in clove. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable (conditional). No safety concern (conditional) at current levels of intake when used as a flavoring agent (2005). Trade association guidelines: FEMA PADI: 0.204 mg

IOFI: Artificial

Empirical Formula/MW: C H3

C H3

O

C15H20O3/248.32

O

O H3C

C H2

Specifications: (JECFA, 2008) Assay (min) Boiling point

99% 314–315°C

Melting point Solubility

85°C Insoluble in water; soluble in ethanol

EUGENYL METHYL ETHER

684 Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gravies Hard candy

Usual 0.20 0.20 0.50 1.00 0.30 0.20 0.20 0.20 0.50 0.50 0.30 1.00

Max. 1.00 1.00 2.50 5.00 1.50 1.00 1.00 1.00 2.50 2.50 1.50 5.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups

Usual 0.20 0.50 0.20 0.20 0.40 0.40 0.40 0.30 2.00 1.00 0.30

Max. 1.00 2.50 1.00 1.00 2.00 2.00 2.00 1.50 10.00 5.00 1.50

Synthesis: n/a Aroma threshold values: Spice-type odor. Taste threshold values: n/a Natural occurrence: Reported found in Valerian root oil at 0.1 to 0.4%.

EUGENYL METHYL ETHER Synonyms: 1-Allyl-3,4-dimethoxybenzene; 4-Allyl-1,2-dimethoxybenzene; 4-Allylveratrole; 4-Allyl veratrole; Benzene, 4-allyl-1,2-dimethoxy-; Benzene, 1,2-dimethoxy-4-(2-propenyl)-; 1,2-Dimethoxy-4-allylbenzene; 3,4-Dimethoxyallylbenzene; 1-(3,4-Dimethoxyphenyl)-2-propene; 1,2-Dimethoxy-4-(2-propenyl) benzene; Eugenol methyl ether; Eugenol, methyl ether; 1,3,4-Eugenol methyl ether; Eugenyl methyl ether; Methyleugenol; Methyl eugenol; o-Methyleugenol; Methyl eugenol ether; Methyl eugenyl ether; Veratrole methyl ether CAS No.: CoE No.:

93‑15‑2 185

FL No.: 04.012 EINECS No.: 202‑223‑0

FEMA No.: JECFA No.:

2475 1790

NAS No.:

2475

Description: Eugenyl methyl ether has a delicate clove–carnation odor with a bitter, burning taste. Consumption: Annual: 136.67 lb

Individual: 0.0001158 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: No ADI allocated (1981) Trade association guidelines: FEMA PADI: 5.485 mg

IOFI: Nature Identical

Empirical Formula/MW:

C11H14O2/178.23

Specifications: (JECFA, 2008) Appearance

Colorless to pale-yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

249°C

Specific gravity

1.5320–1.536 (20°C) Soluble in most fixed oils and ethanol; insoluble in water, glycerol, and propylene glycol 1.032–1.036 (25°)

EUGENYL METHYL ETHER

685

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

Usual 27.42 10.40 2.75 15.20

Max. 39.86 44.61 7.15 17.35

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.26 0.60 8.52 18.96

Max. 17.34 0.60 11.55 23.92

Synthesis: Usually prepared by methylation of eugenol. Aroma threshold values: Detection: 68 ppb to 8.5 ppm Taste threshold values: Taste characteristics at 5.0 ppm: spice, cinnamon and clove, mouth tingle, fresh, peppery and woody. Natural occurrence: Reported in the essential oils of Myrtaceae and Luraceae; it was identified originally in the essential oil from roots of Asarum europaeum L. and Asarum canadense L. Subsequently, it was identified as the main constituent of the oil from wood of Dacrydium franklinii Hook (97.5%), in Melaleuca bracteata F.v.M. (leaves, 90 to 95%), in Cinnamomum oliveri Bail. (leaves, 90 to 95%), and as a minor constituent in the oils of betel, citronella, Japanese calamus, pimenta, hyacinth, rose, basil, bay, cajeput and others. Reported found in heated blackberry, pepper, lovage seed, chervil, lemon balm, alpinia species, clove buds, nutmeg, pepper, mace, tarragon, Ocimum sanctum, laurel, myrtle leaf and berry, rosemary, pimento berry and mastic gum leaf oil.

F FARNESENE Synonyms: 1,3,6,10-Dodecatetraene, 3,7,11-trimethyl (α-isomer); 1,6,10-Dodecatriene, 7, 11-dimethyl-3-methylene (β-isomer); 3,7,11-Trimethyl-1,3,6,10-dodecatetraene; 2,6,10-Trimethyl-dodeca-2,6,9,11-tetraene CAS No.: CoE No.:

502‑61‑4 10998

FL No.: 01.040 EINECS No.: 207‑948‑6

FEMA No.: JECFA No.:

3839 1343

NAS No.:

n/a

Description: Farnesene has a fruity, herbaceous odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 5.05638 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

C H2

C15H24/204.36

C H2 H3C

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to pale green-yellow

Solubility

Assay (min) Boiling point

38% alpha and 29% beta (sum of cis/ trans isomers) 53–57°C (1 mmHg)

Specific gravity

1.490–1.500 (20°C) Insoluble in water; soluble in benzene, pet ether; slightly soluble in ethanol 0.834–0.845 (25°C)

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

Usual 5.00 10.00 10.00 2.00 30.00 5.00 20.00 5.00 1.00 5.00 5.00 2.00 5.00 10.00 1.00 5.00

Max. 20.00 50.00 50.00 10.00 90.00 15.00 60.00 30.00 5.00 40.00 20.00 10.00 20.00 50.00 5.00 20.00

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

Usual 2.00 1.00 10.00 5.00 5.00 10.00 1.00 5.00 2.00 5.00 10.00 5.00 10.00. 5.00 1.00 2.00

Max. 10.00 5.00 30.00 20.00 20.00 50.00 5.00 30.00 10.00 20.00 50.00 20.00 30.00 20.00 10.00 10.00

Synthesis: Isolation from natural coating of apples and oil of perilla. Aroma threshold values: Aroma characteristics at 1.0%: dry woody, green leafy, herbal and vegetative with a floral nuance. It has juniper berry and citrus nuances. 687

FARNESOL

688

Taste threshold values: Taste characteristics at 10 to 20 ppm: woody juniper berry and woody, berry-like with nuances of ginger and tropical mango. Natural occurrence: Reported found in natural oils including angelica root oil (2,100 ppm), corn mint oil (<2,000 to 10,000 ppm), lemon peel oil (200 ppm), lime peel oil and peppermint oil (1,000 to 10,000 ppm). Also found in apple, chamomile, grapefruit juice, ginger, lemon juice, lime juice, mandarin peel, nutmeg, pear, grape, pepper, quince, rosemary, basil, sage, tea and thymus.

FARNESOL Synonyms: Dihydrofarnesol; 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-; Farnesol; Farnesyl alcohol; 2,6,10-Trimethyl-2,6,10dodecatrien-12-ol; 3,7,11-Trimethyl-2,6, 10-dodeca-trienol; 3,7,11-Trimethyl-2,6,10-dodeca-trien-1-ol CAS No.: CoE No.:

4602‑84‑0 78

FL No.: 02.029 EINECS No.: 225‑004‑1

FEMA No.: JECFA No.:

2478 1230

NAS No.:

2478

Description: Farnesol has a characteristic flowery odor. The physical constants vary slightly, depending on the source and the method of preparation. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.678 mg

IOFI: Nature Identical

Empirical Formula/MW:

C15H26O/222.37

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Slightly yellow to colorless liquid

Solubility

Assay (min) Boiling point

96% C15H26O (sum of isomers) 263°C

Specific gravity

1.487–1.492 (20°) Insoluble in water; soluble in oils and ethanol 0.884–0.889 (25°C)

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

Usual 0.50 3.66 1.68

Max. 1.00 5.54 2.72

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 1.53 0.69 2.41

Max. 2.37 1.43 3.62

Synthesis: One method uses cabreuva as the starting material (Swiss Patent 261,120-Givaudan and Co.), while a second method starts from ambrette seeds (German Patent 149, 603-Haarmann and Reimer). Aroma threshold values: Detection: 1 ppm; aroma characteristics at 1.0%: floral rose, sweet, fruity linalool with a fusel alcoholic, green lavender and haylike nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet floral, fruity apricot and peachlike, green with woody tea and grape nuances. Natural occurrence: The presence of this terpene alcohol in nature has been reported in more than 30 essential oils; the levels are generally low (0.5 to 1.0%) with the exception of cabreuva, which contains up to 2.5% farensol, and the distillate from flowers of Oxystigma buccholtzii Harms. which contains up to 18% farnesol. Among the essential oils containing farnesol are lemongrass, Ceylon citronella, cananga, ambrette seeds, ylang-ylang, Acacia farnesiana, Peru balsam, palmarosa, tuberose, and others. Reported

FENCHYL ALCOHOL

689

found in apricot, citrus peel oils, grapefruit juice, strawberry jam, ginger, clove bud, hop oil, cardamom, ginger, thyme, beer, whiskey, basil, papaya, anise seed, German chamomile and Cympogon citratus oils.

d-FENCHONE Synonyms: d-2-Fenchanone; Bicyclo(2.2.1)heptan-2-one, 1,3,3-trimethyl-, (1R)-; Bicyclo(2.2.1)heptan- 2-one, 1,3,3-trimethyl-, (1S)-; d-Fenchone; D-Fenchone; (+)- Fenchone; D(+)-Fenchone; 2-Norbornanone, 1,3,3-trimethyl-, (1R,4S)-(+)-; 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-one; (1R)-1,3,3-Trimethylbicyclo(2.2.1) heptan-2-one; d-1,3,3-Trimethyl-2-norbornanone; d-1,3,3-Trimethyl-2-norcamphanone CAS No.: CoE No.:

4695‑62‑9 551

FL No.: 07.159 EINECS No.: 225‑160‑0

FEMA No.: JECFA No.:

2479 1396

NAS No.:

2479

Description: d-Fenchone has a camphor-like odor, powerful and sweet and a warm, somewhat bitter, burning taste. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 1.657 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H16O/152.24

Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Colorless to pale yellow liquid

Solubility

Assay (min) Boiling point

97% C10H16O 192°C

Specific gravity

1.460–1.467 (20°C) Soluble in propylene glycol, ethanol and vegetable oils; insoluble in water 0.940–0.948 (25°C)

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

Usual 0.10 9.86 3.15

Max. 5.00 13.02 5.35

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.21 1.08 7.25

Max. 5.44 3.10 9.99

Synthesis: Isolated from cedarleaf oil (thuja oil). Aroma threshold values: Detection: 510 ppb; aroma characteristics at 1.0%: cooling camphoreous, terpy, spicy, sweet mentholic pine-like. Taste threshold values: Taste characteristics at 5 ppm: cooling camphoreous, with green citrus lime nuances. Natural occurrence: Reported found in several essential oils: Thuja plicata, Thuja occidentalis, Thuja standishii, Russian anise, fennel, a few Artemisia varieties (A. frigida, A. verlotorum, A. santolinaefolia), Lavanda stoechas, Lavanda burmannii, and others; the highest levels are found in fennel oil (12 to 19%); two optically active forms have been isolated. Also reported found in basil, caraway, cedar leaf oil, cloves, dill, licorice and thyme.

FENCHYL ALCOHOL Synonyms: 2-Fenchanol; Fenchol; Bicyclo(2.2.1)heptan-2-ol, 1,3,3-trimethyl-; 3,3-Dimethyl-8, 9-dinorbornan- 2-ol; Fenchol; 1,3,3-Trimethylbicyclo(2.2.1)heptan-2-ol

FENCHYL ACETATE

690

CAS No.: CoE No.:

1632‑73‑1 87

FL No.: 02.038 EINECS No.: 216‑639‑5

FEMA No.: JECFA No.:

2480 1397

NAS No.:

2480

Description: Fenchyl alcohol has a camphor-like odor with citrus notes and a bitter, lime-like flavor. Consumption: Annual: 316.67 lb

Individual: 0.0002683 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev. 2 ppm; Food: 2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.533 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H18O/154.25

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless to straw-yellow crystals for the α-form; β-forms are liquids at room temperature 97% C10H18O; minimum assay value may include small amounts of borneol and isoborneol

Melting point

35–40°C

Solubility

Very slightly soluble in water; soluble in alcohol and vegetable oils

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

Usual 2.16 2.50 1.26 4.69

Max. 4.07 2.50 2.35 8.19

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 4.99 0.92 1.65

Max. 5.00 5.50 3.02

Synthesis: By reduction of fenchone or from pine terpenes. Aroma threshold values: Aroma characteristics at 1%: clean cooling camphoraceous, piney with a woody eucalyptol and slight green herbal minty nuances. Taste threshold values: Taste characteristics at 1 to 5 ppm: intense camphoraceous, cooling, piney with an earthy nuance. It has minty-citrus lime and spicy notes. Natural occurrence: Both the α- and the β-fenchyl alcohols are reported found in nature; in mixture, they are present in the essential oils of Picea alba, Pinus silvestris, pine oil, Artemisia santolinaefolia, and others; the isofenchyl alcohol (1,5,5-trimethyl-2-norbornanol) is not found in nature. Reported found in citrus peel oils, grape, grape brandy, hop oil, nutmeg, rosemary, pepper, beer, tea, Ocimum basilicum, cognac, fennel and eucalyptus oil.

FENCHYL ACETATE Synonyms: 1,3,3-Trimethyl-2-norbornanyl acetate; 3,3-Dimethyl-8,9-dinorbornan-2-yl acetate; Bicyclo (2,2,1)heptan-2-ol,1,3-trimethyl-,2-acetate CAS No.: CoE No.:

13851‑11‑1 11769

FL No.: 09.269 EINECS No.: 237‑588‑5

FEMA No.: JECFA No.:

3390 1399

NAS No.:

3390

Description: Fenchyl acetate has a mild, sweet odor reminiscent of fir oil. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

FENNEL, COMMON

691

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.030 mg

IOFI: Nature Identical

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

98% 220°C

Specific gravity

1.456–1.462 (20°C) Slightly soluble in water; soluble in oils and ethanol 0.973–0.979 (25°)

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

Usual 0.0055 0.10 0.10 0.10

Max. 0.0055 0.40 0.20 0.20

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.10 0.10 0.13

Max. 0.20 0.20 0.50

Synthesis: By esterification of fenchyl alcohol with acetic anhydride in pyridine. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the oil from leaves and terminal branches of Juniperus rigida; in Seseli sibiricum; rosemary oil; fennel oil; oil of hinoki leaves. Also reported found in ginger, Ocimum basilicum and mastic gum leaf oil.

FENNEL, COMMON Botanical name: Foeniculum vulgare Mill. var. amara Botanical family: Umbelliferae (Apiaceae) Other names: Common, sweet or bitter fennel; Carosella; Florence fennel; Finocchio; Garden fennel; Large fennel; Wild fennel Foreign names: Fenouil amer (Fr.), Bitterer Fenchel (Ger.), Hinojo amargo (Sp.), Finocchio amaro (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2481 n/a

NAS No.: EAFUS No.:

2481 977001‑13‑0

Description: Fennel is an herbaceous, perennial plant, native to the Mediterranean regions; it grows wild or cultivated almost everywhere—central Europe, India, Argentina, and the United States. Only the cultivated plant is used for extractive purposes. The plant closely resembles sweet fennel, with the exception of having somewhat larger seeds. Also, sweet fennel does not grow wild; it is cultivated only. A number of subspecies have been identified and their names add to the potential confusion surrounding the terminology of fennel plants. The green parts of the plant, dried seeds and roots are used. Fennel common has a warm, camphoraceous odor with a bitter, slightly burning flavor. Derivatives: Hydroalcoholic tinctures, fluid extract (from seeds and roots) Consumption: Annual: 1,585,000.00 lb

Individual: 1.3432 mg/kg/day

FENNEL OIL (Common)

692 Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a

Trade association guidelines: FEMA PADI: 67.879 mg IOFI: Natural Essential oil composition: The essential oils evidenced five chemical groups characterized by (1) α-phellandrene, methyl chavicol and trans-anethole; (2) α-pinene, limonene and trans-anethole; (3) methyl chavicol and α-phellandrene; (4) methyl chavicol and α-pinene; and (5) α-phellandrene. The main constituents of common fennel include d-pinene, camphene, d-alpha-phellandrene, dipentene, 50 to 60% anethole, fenchone, methyl chavicol, aldehydes and anisic acid. Also 2,3- or 1,3-dimethyl butadiene has been identified in a seed oil originally from South Dakota. The essential oil distilled from green parts of the plant (herb oil) contains d-alpha-phellandrene, pinene, a small amount of anethole, methyl chavicol, fenchone and other substances. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils

Usual 300.00 80.00 256.50

Max. 300.00 130.00 256.50

Food Category Gravies Meat products Snack food

Usual 125.00 521.60 667.00

Max. 187.00 1186.00 712.00

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

FENNEL OIL (Common) Description: The oil is obtained by steam distillation of the dried, comminuted seeds in varying yields, usually from 2.5 to 6.5%, depending on the plant origin. It has an aromatic, spicy odor and an initially slightly bitter, camphoraceous, then sweet, flavor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: (Burdock, 1997) Congealing point Optical rotation

+5° to +15°C. +3° to 16° (20°C)

Refractive index Specific gravity

1.5330–1.5530 (20°C) 0.959–0.981 (20°C)

Physical–chemical characteristics: It is a colorless to pale-yellow liquid. Essential oil composition: The main constituents of the oil include anethole, d-phellandrene and d-limonene. Reported uses (ppm): (FEMA, 1994) n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, anise/anethole-like with a green herbal background.

FENNEL, SWEET Botanical name: Foeniculum vulgare Mill. var. dulce Botanical family: Umbelliferae (Apiaceae) Foreign names: Fenouil doux (Fr.), Heller Fenchel (Ger.), Hinojo (Sp.), Finocchio dolce (It.) CAS No.: CoE No.:

977007‑85‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2482 n/a

NAS No.:

2482

Description: Biennial or perennial herb native to and widespread around the Mediterranean. The cultivated variety is annual or biennial, yielding fruits, improperly called seeds. The common edible vegetable consists of the fleshy stalk carrying sheath-shaped

FENNEL SWEET OIL

693

leaves and a large cylindrical root. Its flowers are yellow umbellae, blooming in the summer. The parts used are the fleshy stalk (vegetable), seeds and roots. The oil has a very sweet, slightly earthy or peppery, spicy odor. The flavor is warm, spicy, aromatic, sweet and slightly burning. Derivatives: From seeds: tincture (20% in 70% ethanol), fluid extract and essential oil. From roots: tincture (20% in 70% ethanol), usually prepared from the fluid extract. Consumption: Annual: 37166.67 lb

Individual: 0.03149 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 78.981 mg IOFI: Natural Composition: The seeds contain 3 to 6% essential oil and approximately 20% of a fixed oil containing petroselinic acid, oleic acid and tocopherols. The fruits (seeds) and leaves have been reported to contain several flavonoids, including quercetin 3-glucuronide, isoquercetin, kaempferol 3-glucuronide and kaempferol 3-arabinoside. Low concentration of isorhammetin glycosides are also reported from the leaves. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Gravies Meat products

Usual 61.98 88.00 59.00 654.40

Max. 109.90 176.00 88.00 3049.00

Food Category Nonalcoholic beverages Processed Vegetables Soft candy

Usual 0.50 210.00 1.00

Max. 3.00 555.00 3.60

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

FENNEL SWEET OIL Other names: Bitter fennel oil; Fennel oil; Fennel oil, bitter; Finocchio; Florence fennel; Oil of fennel; Oils, fennel; Oils Foeniculum vulgare; Sweet fennel oil CAS No.: CoE No.:

8006‑84‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2483 n/a

NAS No.:

2483

Description: The oil is obtained by steam distillation of the seeds. Fennel sweet oil has a characteristic anise odor. Consumption: Annual: 6550.00 lb

Individual: 0.005550 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 33.644 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between +12° and +24° Heavy metals (as Pb) Passes test Refractive index Between 1.532 and 1.543 (20°C)

Solidification point Solubility in alcohol Specific gravity

Not lower than 3° Passes test Between 0.953 and 0.973 (25°C)

Physical–chemical characteristics: It is a yellowish-green liquid. Essential oil composition: The oil contains up to 90% trans-anethole and up to 20% fenchone and small amounts of limonene, α-pinene, camphor and additional volatile compounds.

FENUGREEK

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

Usual 222.80 0.03 53.63 65.44 62.00

Max. 234.30 3.31 95.60 83.96 70.02

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

Usual 51.71 0.38 114.00 48.64 54.15

Max. 61.95 1.58 185.30 55.41 67.92

Aroma threshold values: Aroma characteristics at 1.0%: sweet anise, licorice confection, ouzo cordial-like with full-bodied woody, herbal and root beer–like nuances. Taste threshold values: Taste characteristics at 10 ppm: sweet anise, woody, green, herbal, methyl chavicol-like with licorice and root beer nuances and a lingering sweetness that is characteristic of fennel seeds.

FENUGREEK Botanical name: Trigonella foenumgraecum L. Botanical family: Fabaceae Foreign names: Fenugrec (Fr.), Gelblicher Bockshornklee (Ger.), Fenigreco (Sp.), Fienogreco (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2484 n/a

NAS No.: EAFUS No.:

2484 977155‑29‑5

Description: This is an herbaceous plant indigenous to western Asia, now widespread throughout mountainous and hilly areas of Europe, the Mediterranean and Asia. The herb is about 0.5 m (20 in.) tall, with a velveted, erect stalk, alternate leaves and whitish-yellow flowers that bloom from June to July. The fruits are linear-compressed with smooth, rounded seeds. The seeds are the part used. The seeds have a slight maple taste and are often used in production of imitation maple flavorings. The freshly comminuted seed displays an intensely sweet, spicy, protein-like aroma. The flavor is reminiscent of slightly burnt sugar, with a bitter back note. Derivatives: Infusion (5%), fluid extract, tincture (20% in 30% ethanol) and oleoresin. Consumption: Annual: 73500.00 lb

Individual: 0.06228 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 528.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 44.453 mg IOFI: Nature Identical Essential oil composition: Fenugreek seeds contain a high proportion (40%) of a soluble fiber known as mucilage. This fiber forms a gelatinous structure (similar to guar gum). Its main constituent is anethole. The dried product and its extracts contain trigonelline (alkaloid). Six new furostanol-type steroid saponins called trigoneosides (Xa, Xb, XIb, XIIa, XIIb, and XIII) were isolated from the seeds of T. foenum-graecum L. together with six known furostanol-type steroid saponins: trigoneosides Ia, Ib and Va, glycoside D, trigonelloside C and compound C. Several coumarin compounds have been detected in fenugreek seeds. The leaves of the plant are reported to contain seven saponins called graecunins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatins, puddings Aroma threshold values: n/a Taste threshold values: n/a

Usual 81.80 86.50 1198.00 2.00 75.68 13.16

Max. 81.80 177.90 4133.00 2.80 114.20 34.83

Food Category Gravies Meat products Nonalcoholic beverages Soft candy Sweet sauce

Usual 345.00 40.04 103.30 39.28 25.00

Max. 350.00 85.50 170.80 78.48 50.00

FENUGREEK OLEORESIN

695

FENUGREEK EXTRACT CAS No.: CoE No.:

84625‑40‑1 n/a

FL No.: n/a EINECS No.: 283‑415‑1

FEMA No.: JECFA No.:

2485 n/a

NAS No.:

2485

Description: Steam distillation of the seeds has been tried, although with very poor yields of extraction. With volatile hydrocarbon solvents or with weak alcohol, extraction yields products of various appearance, odor and flavor. The hydroalcoholic extract is very dark and resinous in appearance and has an intensely sweet, root-like odor. The petroleum ether extract of the crushed seeds is lighter in color but less sweet of odor. Also see Fenugreek. Consumption: Annual: 260000.00 lb

Individual: 0.2203 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 528.20 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 19.753 mg IOFI: Natural Composition: The dried product and its extracts contain trigonelline (alkaloid). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Gelatins, puddings

Usual 18.78 57.00 1.15 423.60 31.27 5.82

Max. 24.06 214.30 3.96 486.30 46.51 11.30

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy Sweet Sauce

Usual 10.00 85.80 51.75 8.78 28.67 206.5

Max. 20.00 85.80 58.08 20.08 48.45 278.4

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.01%: burnt, roasted, bready, coffee, grain, wheat and sesame with a whiskey nuances. Natural Occurrence: Reported found in fenugreek.

FENUGREEK OLEORESIN CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2486 n/a

NAS No.: EAFUS No.:

2486 977018‑53‑3

Description: Fenugreek oleoresin has a sweet, roasted, brown maple odor with a deep cocoa nuance. Also see Fenugreek. Consumption: Annual: 228333.33 lb

Individual: 0.1935 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: 34.538 mg

IOFI: Natural

Physical–chemical characteristics: The oleoresin is a dark-brown, viscous semisolid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.10 114.60 58.45 119.00

Max. 20.00 228.10 115.60 243.90

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 154.90 100.00 60.36 116.70

Max. 154.90 150.00 122.60 231.80

FIG

696 Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: bitter, brown, maple, lovage with a coffee nuance.

FIG Botanical name: Ficus carica L. Botanical family: Moraceae Foreign names: Figuier (Fr.), Fiege (Ger.), Higuera (Sp.), Fico (It.) Description: Immense genus of tropical trees and shrubs distinguished by their peculiar fruit (syconium) consisting of a pear-shaped or globose receptacle enclosing numerous diclinous flowers. Fairly large trees having numerous branches, large nervate leaves and edible fruits. The part used is the fruit, partially dried in the shade. Fig has a sweet flavor. Derivatives: Tincture (20% in 70% alcohol), soft aqueous extract from the partially dried fruits. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 101.30, 145 et seq., 150 et seq., 184.1316 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: The coumarinic compounds of fig leaves identified were furocoumarins psoralen, bergapten and the coumarins umbelliferone, 4ʹ,5ʹ-dihydropsoralen and marmesin. Aroma threshold values: n/a Taste threshold values: n/a

FIG LEAF EXTRACT Other names: Ficus carica absolute CAS No.: CoE No.:

68916‑52‑9 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The leaves derived from Ficus carica are extracted with petroleum ether to form the concentrate, which is then reextracted with alcohol to produce the absolute. Fig leaf extract has delicately sweet green, herbaceous and somewhat woody odor with a mossy backnote. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Physical–chemical characteristics: Fig leaf absolute is a dark-green to brownish-green, semisolid mass or a heavy viscous liquid. Essential oil composition: Leaves of the Ficus carica have been reported to contain coumarins or furocoumarins, including psoralen and bergapten. Reported uses (ppm): (FEMA 1994) n/a Aroma threshold values: n/a Taste threshold values: n/a

FIR BALSAM Botanical name: Abies balsamea (L.) Mill.; A. balsamifera Mich., Pinus balsamea L.

FIR BALSAM OIL

697

Botanical family: Pinaceae Foreign names: Abies balsamea (L.) Mill. is used worldwide to classify this tree. Description: Fir balsam is a tall tree with a characteristic pyramidal shape and numerous branches. The tree is widespread throughout North America, particularly in Canada (Nova Scotia) and the northern United States. A liquid oleoresin is contained in vesicles under the back of the trunk. This resin, known as Canada balsam, is collected between May and August from incisions made in the bark. The operation is repeated on the same tree every 2 to 3 years. Canada balsam is in fact a turpentine consisting mainly of resin and essential oil; the resin does not contain benzoic or cinnamic acids. The balsam is a viscous, pale yellow to greenish-yellow, translucent mass that slowly dries on exposure to air. The needles, twigs and balsam are the parts used. Fir balsam has a balsamic, pleasant, fresh odor, reminiscent of spruce or hemlock. Derivatives: Concrete, absolute. A fir-needle concrete (sometimes called balsam fir needle oleoresin) is prepared by solvent extraction of the needles. Various kinds of fir and spruce needles are also employed for extraction in addition to A. balsamea needles. An absolute is prepared from the concrete by alcoholic extraction. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: Reducing sugars from fir balsam account for 47% of the balsam fir bark. The leaf oil contains 17.6% bornyl acetate and probably 1-α-pinene, Canada balsam contains approximately 20% 1-β-phellandrene and smaller quantities of α- and β-pinene, bornyl acetate, and the alcohols androl and bupleurol. Oils are reported to contain juvabione and dehydrojuvabione. Balsams are supposed to contain benzoic and cinnamic acids. “Turpentine” is a misnomer, implying that the oleoresin is entirely steam volatile. Actually it contains 70 to 80% resin, but only 16 to 20% volatile oil. One analysis of the essential oils reports 14.6% bornyl acetate, 36.1% β-pinene, 11.1% 3-carene, 11.1% limonene, 6.8% camphene and 8.4% α-pinene. Aroma threshold values: n/a Taste threshold values: n/a

FIR BALSAM OIL Other names: Balsam fir oil; Canadian fir needle oil; Fir balsam resinoid; Fir needle oil, balsam; Fir needles and twigs, oil CAS No.: CoE No.:

8021‑28‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2114 n/a

NAS No.:

2114

Description: (1) Balsam fir oil (Canadian fir needle oil): This oil is prepared by steam distillation of the needles and twigs of A. balsamea. The oil has a balsamic, pleasant odor, reminiscent of spruce or hemlock oil. The oil is produced in limited amounts because of its minor commercial importance. (2) Canadian balsam oil: This essential oil is obtained by steam distillation of the balsam (resin) in approximately 15 to 25% yields. It has a strong, turpentine-like odor. Consumption: Annual: <1.00 lb

Individual: 0.001578 mg/kg/day

Regulatory Status: CoE: n/a FDA: 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.475 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation

Between –19° and –24° Not less than 8% and not more than Assay 16% esters calculated as bornyl acetate (C12H20O2) Heavy metals (as Pb) Passes test

Refractive index

Between 1.473 and 1.476 (20°C)

Solubility in alcohol

Passes test

Specific gravity

Between 0.872 and 0.878 (25°C)

Physical–chemical characteristics: Balsam fir oil (Canadian fir needle oil): The oil is a colorless to faintly yellow liquid. Canadian balsam oil: It is an almost colorless liquid.

FIR BALSAM OLEORESIN

698

Essential oil composition: The main constituents include l-beta-phellandrene, alpha- and beta-pinene, esters (bornyl acetate) and alcohols. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.74 7.21 1.13

Max. 4.74 13.68 2.39

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.47 2.43 4.08

Max. 9.08 4.24 8.31

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: woody, pine, floral, mossy with herbal nuance.

FIR BALSAM OLEORESIN CAS No.: CoE No.:

977017‑81‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2115 n/a

NAS No.:

2115

Description: The oleoresin is pleasantly scented; it is primarily used commercially as a sealing agent for mounting microscope slides. Also see Fir. Consumption: Annual: <1.00 lb

Individual: 0.00000877 mg/kg/day

Regulatory Status: CoE: n/a FDA:172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.664 mg IOFI: Natural Physical–chemical characteristics: The oleoresin is pale-yellow to greenish-yellow and transparent. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 8.00 1.00

Max. 5.00 15.00 2.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.00 3.00 5.00

Max. 10.00 5.00 10.00

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

FIR PINE Botanical name: Abies sibirica Ledeb.—Siberian fir; A. alba Mill.—silver or European fir; A. sachalinensis Masters or A. mayriana Miyabe & Kudo—Japanese fir. Botanical family: Pinaceae Other names: Silver or European fir; Siberian fir; Japanese fir Foreign names: Sapin (Fr.), Fichte (Ger.), Abete (Sp.), Abete (It.). The Latin names are often used to distinguish between the numerous fir varieties. Description: Pyramidal, tall evergreen trees having horizontal branches, linear perennial leaves and scaly cones. The parts used are the needles, twigs and cones. Fir pine has a very pleasant, balsamic, fresh odor and a bitter, pungent flavor. A. sibirica, or Siberian fir, grows in the northern part of the former Soviet Union, Finland and North America. A. alba, or silver or European fir, grows extensively in Europe (Germany, Austria, Switzerland and the former Yugoslavia). The tree has a characteristic whitish bark. A. mayriana, or Japanese fir, grows specifically in Japan (Hokkaido Island). Consumption: Annual: n/a

Individual: n/a

FIR (SILVER) NEEDLES AND TWIGS OIL

699

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

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

FIR NEEDLES and TWIGS OIL CAS No.: CoE No.:

8021‑28‑1 8021‑29‑2 n/a

FL No.:

n/a

FEMA No.:

2905

EINECS No.: n/a

JECFA No.:

n/a

NAS No.:

2905

Description: Abies sibirica oil is obtained by steam distillation of the needles and twigs of Siberian fir. The oil has a fragrant pinelike odor and pungent taste. Consumption: Annual: 350.00 lb

Individual: 0.0002966 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.944 mg IOFI: Natural Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Optical rotation Refractive index

32–44%

Solubility

1:1 in 90% ethanol

–33° to –45° 1.4685–1.4730 (20°C)

Specific gravity

0.898–0.912 (25°C/25°C)

Physical–chemical characteristics: The oil is an almost colorless to very slightly yellow liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 4.67 4.62 1.24 1.04

Max. 9.77 9.19 3.06 2.08

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.43 0.77 4.14

Max. 1.43 1.67 18.68

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

FIR (SILVER) NEEDLES AND TWIGS OIL CAS No.: CoE No.:

8021‑27‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2905 n/a

NAS No.:

n/a

Description: Abies alba oil is obtained by steam distillation of needles and twigs of European fir in approximately 0.3% yields. The oil has a pleasant, balsamic odor of fir needles and a bitter, pungent flavor. Essential oil is also prepared by water or steam distillation from crushed cones of A. alba (Austria, Yugoslavia, Switzerland, Germany). This so-called templin oil has a fresh, balsamic odor somewhat reminiscent of petitgrain oil. Consumption: Annual: n/a

Individual: n/a

FORMIC ACID

700 Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a

Trade association guidelines: FEMA PADI: n/a IOFI: Natural Specifications: Oil from A. alba needles and twigs has the following specifications. (Burdock, 1997) Ester content (as bornyl acetate) Optical rotation Refractive index

4–10%

Solubility

1:7 in 90% ethanol

–34° to –67° 1.4700–1.4750 (20°C)

Specific gravity

0.867–0.878 (25°C/25°C)

Specifications: Oil from A. alba crushed cones has the following specifications (oil of Austrian origin): Depending on source specifications vary. (Burdock, 1997) Ester content Optical rotation Refractive index

2.5% (as bornyl acetate) –77°55ʹ 1.4732 (20°C)

Solubility Specific gravity Total alcohols

1:8 in 90% ethanol 0.858 (15°C) 6.7% (as borneol)

Physical–chemical characteristics: Oil from A. alba needles, twigs and other crushed cones is a colorless to pale-yellow liquid. Essential oil composition: Main constituents of silver fur needles and twig oil include l-α-pinene, l-limonene, l-bornyl acetate, lauric and decyclic aldehydes, and probably a sesquiterpene. Aroma threshold values: n/a Taste threshold values: n/a

FORMIC ACID Synonyms: Aminic acid; Formic acid; Formic acid solution; Formic acid, solution; Formylic acid; Hydrogen carboxylic acid; Methanoic acid; Myrmicyl; Spirit of formic acid CAS No.: CoE No.:

64‑18‑6 n/a

FL No.: 08.001 EINECS No.: 200‑579‑1

FEMA No.: JECFA No.:

2487 79

NAS No.:

2487

Description: Formic acid has a pungent, penetrating odor. Formic acid is the first member of the homologous series identified as fatty acids with general formula RCOOH. This acid was obtained first from the red ants; its common name is derived from the family name for ants, Formicidae. This substance also occurs naturally in bees and wasps and is presumed to be responsible for the sting of these insects. Consumption: Annual: 3100.00 lb

Individual: 0.002627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515, 172.723, 573.480 FDA (other): Approved for OTC use: 21 CFR 310.545 JECFA: ADI: 0–3 mg/kg bw (1973). No safety concern when used at current levels of intake as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.431 mg

IOFI: Nature Identical

Empirical Formula/MW: CH2O2/46.02 Specifications: (FCC, 1996) Acetic acid

Not more than 0.4%

Appearance

Colorless, highly corrosive liquid

Assay (min) Dilution test

85% CH2O2 Passes test

Heavy metals (as Pb) Not more than 10 mg/kg Miscible with water, alcohol, glycerin, Solubility ether Specific gravity 1.2 (25°C) Sulfate Not more than 0.004%

2-FORMYL BENZOFURAN

701

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

Usual 1.00 1.91 1.01 0.48

Max. 3.00 5.75 4.33 3.40

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 6.00 0.83 1.90

Max. 6.00 0.89 4.97

Synthesis: From anhydrous sodium formate and concentrated H2SO4 at low temperature followed by distillation. Aroma threshold values: Detection: 46 to 3650 ppm Taste threshold values: Taste characteristics at 30 ppm: acidic, sour and astringent with a fruity depth. Natural occurrence: Widespread in a large variety of plants; reported identified in Cistus labdanum and the oil of Artemisia transiliensis; also found among the constituents of petit grain lemon and bitter orange essential oil; reported found in strawberry aroma. Reported found in apple, sweet cherry, papaya, pear, raspberry, strawberry, peas, cheeses, breads, yogurt, milk, cream, buttermilk, raw fish, cognac, rum, whiskey, cider, white wine, tea, coffee and roasted chicory root.

2-FORMYL BENZOFURAN Synonyms: 2-Benzofuran carboxaldehyde; Benzofuran-2-carboxaldehyde CAS No.: CoE No.:

4265‑16‑1 2247

FL No.: 13.031 EINECS No.: 224‑248‑6

FEMA No.: JECFA No.:

3128 751

NAS No.:

3128

Description: 2-Formyl benzofuran has a bitter almond odor. Consumption: Annual: < 1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: Used provisionally. Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.540 mg

IOFI: Artificial

Empirical Formula/MW: C9H6O2/146.14 Specifications: (JECFA, 2008) Acid value (max) Appearance

3.0 Crystalline solid

Assay (min)

96%

Boiling point Solubility

130–131°C (13 mmHg) Insoluble in water; slightly soluble in ethanol

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

Usual 0.20 2.75 2.60

Max. 1.00 11.00 5.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: By the Gattermann process; also from coumaryloyl cyanide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Usual 2.60 0.20 2.75

Max. 5.50 1.00 6.00

2-FORMYL-6,6-DIMETHYLBICYCLO[3.1.1]HEPT-2-ENE

702

2-FORMYL-6,6-DIMETHYLBICYCLO[3.1.1]HEPT-2-ENE Synonyms: Benihinal; Bicyclo(3.1.1)hept-2-ene-2-carboxaldehyde, 6,6-dimethyl-; 6,6-Dimethyl-bicyclo(3.1.1)hept-2-ene-2carboxaldehyde; 2-Formyl-6,6-dimethylbicyclo-(3.1.1)hept-2-ene; Myrtenal; 2-Nor-pinene-2-carboxaldehyde, 6,6-dimethyl-; Pin-2-ene-1-carbaldehyde CAS No.: CoE No.:

564‑94‑3 10379

FL No.: 05.106 EINECS No.: 209‑274‑8

FEMA No.: JECFA No.:

3395 980

NAS No.:

3395

Description: 2-Formyl-6,6-dimethylbicyclo(3.1.1)hept-2-ene has a refreshing, spicy, herbaceous odor of bay leaf, reminiscent of cinnamon. Consumption: Annual: 533.33 lb

Individual: 0.0004519 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.222 mg

IOFI: Nature Identical

Empirical Formula/MW:

C10H14O/150.22

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

98%

Solubility

Boiling point

220°C

Specific gravity

1.496–1.507 (20°C) Insoluble in water; soluble in alcohol and in oils 0.984–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Confection, frosting Instant coffee, tea Jams, jellies

Usual 0.013 0.14 0.064 0.50 1.50 0.024

Max. 0.013 0.14 0.090 0.50 3.00 0.024

Food Category Nonalcoholic beverages Nut products Reconstituted vegetables Seasonings, flavorings Soft candy

Usual 0.075 2.10 0.11 0.17 0.12

Max. 0.13 2.10 0.11 0.17 0.22

Synthesis: From myrtenol by oxidation with chromic acid; by isolation from higher-than-cineole boiling fractions in the distillation of eucalyptus oil. Aroma threshold values: Detection: 7 ppb; aroma characteristics at 1.0%: cooling, green minty with a spicy, woody nuance. Taste threshold values: Taste characteristics at 30 ppm: woody, piney, minty, green cooling, slightly powdery and spicy. Natural occurrence: Reported found in the oils from leaves of Eucalyptus globulus and Callytrix tetragona; in the oils of Hernandia peltata and Perovskia abrotanoides; in the oils from wood of Chamaecyparis formonensis and Chamaecyparis obtuse; also in cumin seeds and in mint. Reported found in orange peel oil, ginger, juniper berry, pepper, peppermint, Scotch spearmint, peppermint oil, parsley seed oil, licorice, laurel, myrtle leaf, calabash nutmeg (Monadora myristica Dunal), Roman chamomile, eucalyptus oil and mastic gum oil.

2-FURANMETHANETHIOL FORMATE Synonyms: 2-Furanmethanethiol formate; S-(2-Furylmethyl) methanethioate; Methane thioic acid, S-(2-furanylmethyl) ester; Furfurylthiol formate

4-[(2-FURANMETHYL)THIO]-2-PENTANONE

CAS No.: CoE No.:

59020‑90‑5 11770

FL No.: 13.051 EINECS No.: 261‑563‑8

703

FEMA No.: JECFA No.:

3158 1073

NAS No.:

Consumption: Annual: 1.67 lb

3158

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.180 mg

IOFI: Artificial

Empirical Formula/MW: C6H6O6S/142.18

Specifications: (JECFA, 2008) Appearance

Colorless to dark brown liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

80–87°C (10 mmHg)

Specific gravity

1.539–1.549 (20°C) Insoluble in water; soluble in organic solvents and fats; miscible at room temperature 1.213–1.223 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 0.55 0.28 0.10

Max. 0.55 0.55 0.20

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.50 0.52 0.30

Max. 1.00 0.55 0.60

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.5%: coffee, roasted, meaty savory, toasted bready and bread crust-like with chocolate and alliaceous nuances. Taste threshold values: Taste characteristics at 5 ppm: roast beef, roasted coffee beany with slightly green vegetative and chocolate nuances. Natural occurrence: Not reported found in nature.

4-[(2-FURANMETHYL)THIO]-2-PENTANONE Synonyms: 4-Furfurylthio-2-pentanone; 4-(Furan-2-ylmethylsulfanyl)pentane-2-one; 2-Pentanone, 4-[(2-furanylmethyl)thio]; 4-[(2-furylmethyl)sulfanyl]pentan-2-one CAS No.: CoE No.:

180031‑78‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3840 1084

NAS No.:

Consumption: Annual: n/a

n/a Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.44785 mg

IOFI: n/a

FUMARIC ACID

704 Empirical Formula/MW: O

C10H14O2S/198.28

H3C

S H3C O

Specifications: (JECFA, 2008) Appearance

Clear yellow liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

113°C

Specific gravity

1.513–1.518 (20°C) Insoluble in water and fats; 50% soluble in ethanol 1.088–1.096 (25°C)

Reported uses (ppm): (FEMA, 1998) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confectionaries, frostings

Usual 2.50 10.00 5.00 20.00 5.00

Max. 25.00 50.00 25.00 50.00 25.00

Food Category Hard candy Instant coffee, tea Milk products Nonalcoholic beverages Soft candy

Usual 10.00 5.00 5.00 0.50 5.00

Max. 20.00 50.00 20.00 5.00 20.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FUMARIC ACID Synonyms: Allomaleic acid; Boletic acid; Butenedioic acid; trans-Butenedioic acid; Butenedioic acid, (E)-; 2-Butenedioic acid (E)-; 1,2-Ethenedicarboxylic acid, trans-; trans-1,2-Ethylenedicarboxylic acid; 1,2-Ethylenedicarboxylic acid, trans-; 1,2-Ethylenedicarboxylic acid, (E); Fumaric acid; Lichenic acid; Tumaric acid CAS No.: CoE No.:

110‑17‑8 25

FL No.: 08.025 EINECS No.: 203‑743‑0

FEMA No.: JECFA No.:

2488 618

NAS No.:

2488

Description: Fumaric acid is odorless with a tart, acidic-sour flavor. Fumaric acid is used as a replacement of tartaric acid. Consumption: Annual: 4,216,666.67 lb

Individual: 3.5734 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 131.111, 150 et seq,, 172.350, 172.808, 172.810, 184.1069, 184.1091; 27 CFR 24.246, 24.244, 24.182 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1989). No safety concern when used at current levels of intake as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 538.056 mg Empirical Formula/MW:

C4H4O4/116.07

IOFI: Nature Identical

FURFURAL

705

Specifications: (FCC, 1996) White, odorless granules or crystalline powder Not less than 99.5% and more than 100.5% C4H4O4, calculated on the Assay anhydrous basis Heavy metals (as Pb) Not more than 10 mg/kg Maleic acid Not more than 0.1% Appearance

Residue on ignition

Not more than 0.1% Soluble in alcohol; slightly soluble in water and ether; very slightly soluble in chloroform Not more than 0.5%

Solubility Water

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Gelatins, puddings

Usual 1360.00 2146.00 751.20

Max. 1570.00 2947.00 1470.00

Food Category Jams, jellies Meat products Nonalcoholic beverages

Usual 1000.00 100.00 1640.00

Max. 2500.00 300.00 2190.00

Synthesis: By the action of certain fungi (Rhizopus nigricans) on glucose; by oxidation of furfural with sodium chlorate in the presence of vanadium pentoxide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in several plants, Fumaria officinalis L., Boletus scaber Boll. and lean raw fish.

FURFURAL Synonyms: 2-Furaldehyde; α-Furfuraldehyde; Artificial ant oil; Artificial oil of ants; 2-Formylfuran; Fural; Furaldehyde; alphaFuraldehyde; 2-Furaldehyde; Furale; 2-Furanaldehyde; Furancarbonal; 2-Furancarbonal; 2-Furancarboxaldehyde; Furfural; 2-Furfural; Furfuraldehyde; 2-Furfuraldehyde; Furfurol; Furfurole; Furol; Furole; alpha-Furole; Furfurylaldehyde; 2-Furylaldehyde; Furyl-methanal; 2-Furyl-methanal; Pyromucic aldehyde; Quakeral CAS No.: CoE No.:

98‑01‑1 2014

FL No.: 13.018 EINECS No.: 202‑627‑7

FEMA No.: JECFA No.:

2489 450

NAS No.:

2489

Description: Furfural has a characteristic penetrating odor typical of cyclic aldehydes. Consumption: Annual: 2183.33 lb

Individual: 0.001850 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 20 ppm; Food: 50 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 12.406 mg

IOFI: Natural

Empirical Formula/MW: C5H4O2/96.08 Specifications: (FCC, 1996) Acid value (max) Appearance Assay (min)

1.0 Colorless to yellow liquid turns reddish brown on long storage 96% C5H4O2

Refractive index Solubility Specific gravity

1.522–1.528 (25°C) Slightly soluble in water; miscible with alcohol 1.154–1.158 (25°C)

FURFURYL ACETATE

706 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.75 42.16 39.97 38.84 25.00

Max. 7.02 49.95 56.38 44.27 32.80

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.12 15.10 30.28 23.16 47.48

Max. 4.24 20.99 63.20 28.38 52.56

Synthesis: Industrially prepared from pentosans that are contained in cereal straws and brans; these materials are previously digested with diluted H2SO4, and the formed furfural steam is distilled. Aroma threshold values: Detection: 280 ppb to 8 ppm Taste threshold values: Taste characteristics at 30 ppm: brown, sweet, woody, bready, nutty, caramellic with a burnt astringent nuance. Natural occurrence: Reported found in several essential oils from plants of the Pinaceae family, in the essential oil from Cajenne linaloe, in the oil from leaves of Trifolium pratense and Trifolium incarnatum, in the distillation waters of several essential oils, such as ambrettee and angelica seeds, in Ceylon cinnamon essential oil, in petitgrain oil, ylang-ylang, lavender, lemongrass, calamus, eucalyptus, neroli, sandalwood, tobacco leaves and others. Also reported found in many foods including apple, apricot, citrus peel oils and juices, berries, guava, grapes, pineapple, asparagus, kohlrabi, celery, onion, leek, potato, tomato, cinnamon, mustard, bread, cheeses, meats, fish, cognac, rum, whiskies, cider, grape wine, cocoa, coffee, tea, barley, peanuts, popcorn, pecans, oats, honey, soybeans, passion fruit, plums, mushroom, mango, tamarind, fruit brandies, whiskey malt, white bread, rum, bourbon, cardamom, coriander seed, calamus, corn oil, malt, wort and other sources.

FURFURYL ACETATE Synonyms: 3-Furanmethanol, acetate; 2-Furyl carbinyl acetate; Acetic acid furfurylester; 2-Acetoxymethylfuran; 2-Furanmethanol, acetate; 2-Furanmethyl acetate; Furfural acetate; Furfuryl alcohol, acetate; 2-Furanmethanol, 2-acetate CAS No.: CoE No.:

623‑17‑6 2065

FL No.: 13.128 EINECS No.: 210‑775‑9

FEMA No.: JECFA No.:

2490 739

NAS No.:

2490

Description: Furfuryl acetate has a ethereal floral fruity odor. Consumption: Annual: 300.00 lb

Individual: 0.0002542 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 50 ppm FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 6.537 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O3/140.14

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless oily liquid

Solubility

Assay (min) Boiling point

97% 175–177°C

Specific gravity

1.456–1.466 (20°C) Insoluble in water; soluble in oils; miscible in alcohol 1.110–1.119 (25°C)

FURFURYL ALCOHOL

707

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Cheese Frozen dairy Gelatins, puddings

Usual 30.68 0.10 21.64 17.57

Max. 44.84 0.10 28.55 22.93

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 1.88 11.59 35.91

Max. 1.88 13.93 53.27

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted almonds, beer, white bread, cocoa, coffee, roasted filberts, roasted onion, roasted peanuts, cooked pork liver, wheaten and crispbread, oats, rum, beer, licorice, dried bonito, sukiyaki and Bourbon vanilla.

FURFURYL ALCOHOL Synonyms: 2-Furancarbinol; 2-Furanmethanol; 2-Furanylmethanol; Furfuralcohol; Furfural alcohol; Furfuryl alcohol; alphaFurfuryl alcohol; 2-Furfuryl alcohol; Furyl alcohol; Furylcarbinol; alpha-Furylcarbinol; 2-Furylcarbinol; 2-Furyl carbinol; 2-Furylmethanol; 2-Hydroxymethylfuran; 2-(Hydroxymethyl)furan; 5-Hydroxy-methylfuran; Methanol, (2-furyl)CAS No.: CoE No.:

98‑00‑0 2023

FL No.: 13.019 EINECS No.: 202‑626‑1

FEMA No.: JECFA No.:

2491 451

NAS No.:

2491

Description: Furfuryl alcohol has a very mild, warm, oily, “burnt” odor and a cooked sugar taste. Consumption: Annual: 105.00 lb

Individual: 0.00008898 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 175.105 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 7.714 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H6O2/98.10 Specifications: (JECFA, 2000) Acid value (max) Appearance Assay (min)

1.0 Colorless to yellowish, oily liquid 95%

Boiling point Refractive index Specific gravity

170°C 1.4868–1.4870 (20°C) 1.1351 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.02 39.26 36.55 9.24

Max. 11.70 82.01 65.28 17.76

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.94 9.15 31.93

Max. 0.94 19.48 67.53

Synthesis: Usually prepared from furfural that is obtained by the processing of corncobs; oil obtained by steam distillation of roasted coffee bean meal consists of 50% furfuryl alcohol; prepared industrially by the catalytic reduction of furfural using nickel and Cu-CrO catalysts. Aroma threshold values: Detection: 1 to 2 ppm Taste threshold values: Taste characteristics at 50 ppm: burnt, sweet, caramellic and brown.

2-FURFURYLIDENE BUTYRALDEHYDE

708

Natural occurrence: Reported found in roasted almonds, cooked apple, apple juice, roasted barley, beans, beef fat, canned beef stew, beer, brandy, white bread, cocoa, cocoa bean, roasted coffee, roasted filberts, honey, heated skim milk, dried mushrooms, roasted onion, yellow passion fruit, roasted peanuts, pineapple, popcorn, potato chips, roasted sesame seeds, cheeses, milk, meats, grape wines, cognac, whiskies, soybean products, coconut, corn oil, shrimps, clams and other sources.

2-FURFURYLIDENE BUTYRALDEHYDE Synonyms: Butanal, 2–2(-furanylmethylene)-; 3-Ethyl-3(2-furyl)-2-propenal; 2-Ethyl-3(2-furyl)-acrolein; 3(2-Furyl)-2-ethyl-2propenal; 3(2-Furyl)-2-ethylacrolein; 2-Ethyl-3-(2- furyl) acrylaldehyde; 2-Furfurylidenebutyraldehyde CAS No.: CoE No.:

770‑27‑4 11885

FL No.: 13.043 EINECS No.: 212‑221‑1

FEMA No.: JECFA No.:

2492 1501

NAS No.:

2492

Description: 2-Furfurylidene butyraldehyde has a mild, warm, vegetable-like aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.983 mg

IOFI: Artificial

Empirical Formula/MW: C9H10O2/150.18 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

3.0 Pale yellowish liquid 98% 240°C

Refractive index Solubility Specific gravity

1.570–1.576 (20°C) Insoluble in water; soluble in oils 1.570–1.576 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.00 4.25 5.00

Max. 17.00 5.00 8.00

Food Category Nonalcoholic beverages Soft candy

Usual 2.25 5.00

Max. 3.50 8.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 1.0%: sweet solventlike, brown, caramel with coconut, chocolate and vanilla nuances. Taste threshold values: Taste characteristics at 5 ppm: sweet brown, coconut, creamy with an astringent nut skin and a vanilla aftertaste. Natural occurrence: Reported not found in nature.

FURFURYL ISOPROPYL SULFIDE Synonyms: Furan, 2-(((1-methylethyl)thio)methyl)-; Furfuryl isopropyl sulfide; 2-(((1-Methylethyl)thio)-methyl)furan CAS No.: CoE No.:

1883‑78‑9 2248

FL No.: 13.032 EINECS No.: n/a

FEMA No.: JECFA No.:

3161 1077

NAS No.:

3161

Description: Furfuryl isopropyl sulfide has an alliaceous, savory, meaty aroma on dilution. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

FURFURYL ISOVALERATE

709

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 0.5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.114 mg

IOFI: Artificial

Empirical Formula/MW:

C8H12OS/156.25

Specifications: (JECFA, 2008) Appearance Assay (min)

Colorless liquid 97%

Refractive index

Boiling point

84°C (16 mmHg)

Specific gravity

Solubility

1.497–1.508 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.013–1.020 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.37 0.37 0.35

Max. 0.30 0.57 0.65 0.43

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 0.13 0.32 0.33

Max. 0.35 0.53 0.55

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FURFURYL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, 2-furanylmethyl ester; 2-Furanylmethyl 3-methylbutanoate; Furfuryl isovalerate; Furfuryl 3-methylbutanoate; 3-Methylbutyric acid, 2-furanylmethyl ester CAS No.: CoE No.:

13678‑60‑9 10642

FL No.: 13.057 EINECS No.: 237‑171‑8

FEMA No.: JECFA No.:

3283 743

NAS No.:

3283

Description: Furfuryl isovalerate has a berry, fruity, ripe aroma. Consumption: Annual: 11.67 lb

Individual: 0.00000988 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.980 mg Empirical Formula/MW:

C10H14O3/182.22

IOFI: Nature Identical

FURFURYL MERCAPTAN

710 Specifications: (JECFA, 2008) Acid value (max) Assay (min) Boiling point

1.0 98% (by ester determination); equivalence factor for assay = 91.15 97–98°C (11 mmHg)

Refractive index Solubility Specific gravity

1.456–1.464 (20°C) Soluble in oils; insoluble in water; miscible in ethanol 1.014–1.023 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Frozen dairy Fruit ices Gelatins, puddings

Usual 5.00 5.00 5.00 5.00

Max. 5.00 5.00 5.00 5.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 10.00 5.00 10.00

Max. 10.00 5.00 10.00

Synthesis: By esterification of furfuryl alcohol with isovaleric chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in coffee aroma.

FURFURYL MERCAPTAN Synonyms: 2-Furyl methanethiol; 2-Furanmethanethiol; Furfuryl mercaptan; Furfuryl thiol; 2-Furyl-methanethiol; 2-Furylmethyl mercaptan CAS No.: CoE No.:

98‑02‑2 2202

FL No.: 13.026 EINECS No.: 202‑628‑2

FEMA No.: JECFA No.:

2493 1072

NAS No.:

2493

Description: Furfuryl mercaptan has a characteristic unpleasant odor. Consumption: Annual: 20.00 lb

Individual: 0.00001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.860 mg

IOFI: Natural

Empirical Formula/MW: C5H6OS/114.17 Specifications: (JECFA, 2008) Appearance

Colorless oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

154–155°C

Specific gravity

1.527–1.542 (20°C) Insoluble in water; soluble in oils; miscible in ethanol at room temperature 1.125–1.135 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.05 4.54 0.10 2.48 1.02

Max. 1.70 6.14 0.10 3.30 2.35

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.20 24.38 0.04 1.12 2.54

Max. 0.80 24.38 0.13 1.84 3.55

Synthesis: Prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfide in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina.

FURFURYL 2-METHYL-3-FURYL DISULFIDE

711

Aroma threshold values: Detection: 0.005 to 0.01 ppb; aroma characteristics at 0.01%: intense sulfurous onion impact, lacrimator, slightly skunk-like with a dairy nuance and a hint of savory and coffee-like notes. Taste threshold values: Taste characteristics at 0.2 to 1 ppb: sulfureous, roasted, onion, garlic and coffee. Natural occurrence: Reported found in raw and roasted chicken, cooked beef, grilled pork, sesame seed oil, coffee and popcorn; tends to polymerize when heated in the presence of mineral acids.

FURFURYL METHYL ETHER Synonyms: Furan, 2-(methoxymethyl)-; Furfuryl methyl ether; 2-Furfuryl methyl ether; 2-(Methoxymethyl)-furan CAS No.: CoE No.:

13679‑46‑4 10944

FL No.: 13.052 EINECS No.: 237‑176‑5

FEMA No.: JECFA No.:

3159 1520

NAS No.:

3159

Description: Furfuryl methyl ether is a five-membered, heterocyclic furan. Consumption: Annual: <1.00 lb

Individual: 0.00000043 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.616 mg

IOFI: Nature Identical

Empirical Formula/MW: C6H8O2/112.13 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Clear to yellow liquid

Solubility

Assay (min) Boiling point

99% 134–135°C

Specific gravity

1.454–1.460 (20°C) Insoluble in water; soluble in alcohol and ether 1.013–1.019 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 2.00 7.50 3.10 2.25

Max. 4.00 14.00 6.20 4.25

Food Category Gravies Meat products Nonalcoholic beverages Soft candy

Usual 0.50 3.13 1.10 5.70

Max. 2.00 6.50 2.40 11.20

Synthesis: From furfuryl chloride and potassium methoxide in ether solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found as a constituent in the aroma of roasted coffee.

FURFURYL 2-METHYL-3-FURYL DISULFIDE Synonyms: 3-[(2-Furanylmethyl)dithio]-2-methylfuran; 2-Methyl-3-[(2-furanylmethyl)-dithio]furan; (2-Methyl-3-furyl) furfuryl disulfide; 3-(Furfuryldithio)-2-methylfuran; 2-Methyl-3-furyl 2-furylmethyl disulphide CAS No.: CoE No.:

109537‑55‑5 n/a

FL No.: 13.178 EINECS No.: n/a

FEMA No.: JECFA No.:

4119 1524

NAS No.:

n/a

Description: Colorless liquid; strong, sulfurous aroma. Consumption: Annual: n/a

Individual: n/a

FURFURYL METHYL SULFIDE

712 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: O H3C

S

C10H10O2S2/226.32

S

O

Specifications: (JECFA, 2005) Acid value (max)

3.0

Refractive index

Assay (min)

90%

Solubility

Boiling point

294°C

Specific gravity

1.581–1.587 (20°C) Slightly soluble in water; soluble in pentane, diethyl ether; soluble in ethanol 1.277–1.283 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Condiments, relishes Gravies Meat products

Usual 0.005 0.005 0.005

Max. 0.02 0.02 0.02

Food Category Seasonings, flavors Snack foods Soups

Usual 0.005 0.005 0.005

Max. 0.02 0.002 0.002

Synthesis: n/a Aroma threshold values: High strength odor, sulfurous type; recommend smelling in a 0.1% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

FURFURYL METHYL SULFIDE Synonyms: Furan, 2-((methylthio)methyl)-; Furfuryl methyl sulfide; 2- ((Methylthio)methyl)furan CAS No.: CoE No.:

1438‑91‑1 11482

FL No.: 13.053 EINECS No.: 215‑874‑0

FEMA No.: JECFA No.:

3160 1076

NAS No.:

3160

Description: Furfuryl methyl sulfide has a pungent onion–garlic–radish–mustard notes in dilution, strong sulfur, coffee-like odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.706 mg

IOFI: Nature Identical

α-FURFURYL OCTANOATE

713

Empirical Formula/MW: C6H8OS/128.19 Specifications: (JECFA, 2008) Appearance

Colorless to pale brown liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

62–63°C (28 mmHg)

Specific gravity

1.518–1.530 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.082–1.089 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 1.01 3.01 1.38 1.00

Max. 2.05 5.73 2.53 1.70

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.60 0.63 2.38

Max. 3.20 1.03 4.55

Synthesis: From 2-furfuryl mercaptan and dimethyl sulfate. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2.5 ppm: sulfuraceous, garlic, eggy with a horseradish nuance. Natural occurrence: Reported found in pork liver, coffee and malt.

α-FURFURYL OCTANOATE Synonyms: α-Furfuryl caprylate; 2-Furanylmethyl octanoate; Furfuryl octanoate; alpha-Furfuryl octanoate; Octanoic acid, 2-furanylmethyl ester CAS No.: CoE No.:

39252‑03‑4 10645

FL No.: 13.067 EINECS No.: 254‑381‑5

FEMA No.: JECFA No.:

3396 742

NAS No.:

3396

Description: α-Furfuryl octanoate has a sweet, coconut-like odor and a creamy, sweet taste. It is used in coconut and cheese. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.652 mg

IOFI: Artificial

Empirical Formula/MW: C13H20O3/224.30 Specifications: (JECFA, 2000) Acid value (max) Assay (min) Boiling point

1.0 98% by ester determination 139°C (10 mmHg)

Refractive index Solubility Specific gravity

1.456–1.464 (20°C) Insoluble in water; soluble in oils 0.980–0.989 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Gelatins, puddings

Usual 4.00 2.00 2.00

Max. 4.00 2.00 2.00

Food Category Gravies Snack foods

Usual 2.00 10.00

Max. 2.00 10.00

α-FURFURYL PENTANOATE

714 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: Waxy and fruity. Natural occurrence: Reported not found in nature.

α-FURFURYL PENTANOATE Synonyms: α-Furfuryl valerate; 2-Furanylmethyl pentanoate; alpha-Furfuryl pentanoate; Pentanoic acid, 2-furanylmethyl ester CAS No.: CoE No.:

36701‑01‑6 10647

FL No.: 13.068 EINECS No.: 253‑160‑0

FEMA No.: JECFA No.:

3397 741

NAS No.:

3397

Description: α-Furfuryl pentanoate has a sweet, overripe fruity odor and fruity taste. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0–0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.173 mg

IOFI: Nature Identical

Empirical Formula/MW: C10H14O3/182.22 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Colorless oily liquid 98% (by ester determination) 228–229°C

Specific gravity Solubility Specific gravity

1457–1.462 (20°C) Insoluble in water; miscible in ethanol 1.024–1.031 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 1.50

Max. 1.50

Food Category Soft candy

Usual 3.00

Max. 3.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: fruity, pineapple and apple with sweet, fermented and caramellic nuances. Natural occurrence: Reported found in pork liver.

FURFURYL PROPIONATE Synonyms: 2-Furanmethanol, propanoate; Furfuryl alcohol, propionate; 2-Furanmethanol, 2-propanoate CAS No.: CoE No.:

623‑19‑8 10646

FL No.: 13.062 EINECS No.: 210‑776‑4

FEMA No.: JECFA No.:

3346 740

NAS No.:

3346

Description: Furfuryl propionate has a spicy, floral odor. Consumption: Annual: 36.67 lb

Individual: 0.00003107 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.367 mg

IOFI: Nature Identical

FURFURYL PROPYL DISULFIDE

715

Empirical Formula/MW: C8H10O3/154.16 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Oily liquid

Solubility

Assay (min) Boiling point

98% 195–196°C

Specific gravity

1.457–1.464 (20°C) Slightly soluble in water; miscible in ethanol 1.076–1.086 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 1.00 1.00 0.50 1.00

Max. 1.00 1.00 1.00 0.50 1.00

Food Category

Usual 1.00 1.00 0.50 1.00 1.00

Gravies Meat products Nonalcoholic beverages Soft candy Soups

Max. 1.00 1.00 0.50 1.00 1.00

Synthesis: By heating propionic anhydride with furfuryl alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in pork liver, coffee and licorice.

FURFURYL PROPYL DISULFIDE Synonyms: Furan 2-[(propyldithio)methyl]-; Propyl furfuryl disulfide CAS No.: CoE No.:

252736‑36‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3979 1079

NAS No.:

n/a

Description: Furfuryl propyl disulfide has a sulfidic alliaceous aroma. In a U.S. patent submission, it was reported that furfuryl propyl disulfide possesses unexpected flavor properties and imparts a unique note to flavors, especially in foodstuffs in which it is incorporated as a roasted, sulfidic, alliaceous, coffee, meaty, chicken, metallic, burnt, onion–leek-like, coffee-like, pungent, rubbery, sulfurous, cooked, sharp, garlic flavor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: PADI: 0.151 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: S

C8H12OS2/188.29

O

S

CH3

Specifications: (JECFA, 2002) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point Identification test

121–123°C (18 mmHg) MS IR NMR spectra

Specific gravity

1.539–1.547 (20°C) Insoluble in water; soluble in organic solvents; miscible with alcohol 1.103–1.113 (25°C)

n-FURFURYL PYRROLE

716 Reported uses (ppm): (FEMA, 2001) Food Category Baked goods Chewing gum Condiments, relishes Frozen dairy Fruit ices Gelatins, puddings Nonalcoholic beverages

Usual 0.50 1.00 0.20 0.30 0.20 0.20 0.20

Max. 1.00 2.00 0.40 0.60 0.40 0.40 0.40

Food Category Gravies Hard candy Meat products Snack foods Soft candy Soups

Usual 0.20 0.40 0.40 0.20 0.30 0.40

Max. 0.40 0.80 0.80 0.40 0.60 0.80

Synthesis: In a U.S. patent submission, furfuryl propyl disulfide was reportedly prepared by a Bunte salt reaction. Sodium furfurylthiolate was prepared by reaction of furfuryl mercaptan with sodium hydroxide in water. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

n-FURFURYL PYRROLE Synonyms: 1-(2-Furfuryl)pyrrole; 1-(2-Furanylmethyl)-1H-pyrrole; n-Furfurylpyrrole; n-Furfuryl pyrrole; n-(2-Furfuryl)pyrrole; 1-Furfurylpyrrole; 1-Furfuryl-1H-pyrrole; Pyrrole, 1-furfuryl-; 1H-Pyrrole, 1-(2-furanylmethyl)CAS No.: CoE No.:

1438‑94‑4 2317

FL No.: 13.134 EINECS No.: 215‑876‑1

FEMA No.: JECFA No.:

3284 1310

NAS No.:

3284

Description: n-Furfuryl pyrrole has a vegetable, green, earthy-green odor. It is used to garnish flavors for soup. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 0.847 mg

IOFI: Nature Identical

Empirical Formula/MW: C9H9ON/147.18 Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellow liquid

Solubility

Assay (min) Boiling point

98% 76–78°C (1 mmHg)

Specific gravity

1.529–1.536 (20°C) Soluble in most common organic solvents 1.078–1.084 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Frozen dairy Fruit ices

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Synthesis: From furfuryl amino mucate. Aroma threshold values: n/a

Max. 2.00 2.00 2.00 2.00 2.00 2.00

Food Category Gelatins, puddings Hard candy Milk products Nonalcoholic beverages Other grains Soft candy

Usual 2.00 2.00 2.00 2.00 2.00 2.00

Max. 2.00 2.00 2.00 2.00 2.00 2.00

FURFURYL THIOPROPIONATE

717

Taste threshold values: Taste characteristics at 5 ppm: vegetative, onion, sharp and metallic. Natural occurrence: Reported found as a constituent in coffee aroma; a volatile flavor component in roasted filberts, roasted almonds; found in wheat bread, roasted chicken, beer, coffee, roasted peanuts, popcorn, malt and okra,

FURFURYL THIOACETATE Synonyms: Furfuryl thiol acetate; Ethanethioic acid, S-(2-furanylmethyl) ester ; S-(2-Furanylmethyl) ethanethioate; S-Furfuryl ethanethioate; Furfuryl thioacetate CAS No.: CoE No.:

13678‑68‑7 2250

FL No.: 13.033 EINECS No.: 237‑173‑9

FEMA No.: JECFA No.:

3162 1074

NAS No.:

3162

Description: Furfuryl thioacetate has a burnt, roasted odor. Consumption: Annual: 0.17 lb

Individual: 0.00000014 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.2 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.204 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O2S/156.20 Specifications: (JECFA, 2008) Appearance

Oily liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

90–92°C (12 mmHg)

Specific gravity

1.522–1.529 (20°C) Insoluble in water; soluble in organic solvents, fats; miscible in ethanol at room temperature 1.149–1.155 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.03 0.77 0.74 0.35

Max. 0.10 0.77 0.78 0.47

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.31 0.28 0.43 0.71

Max. 0.31 1.00 0.43 0.80

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 1 ppm: roasted, alliaceous, garlic, coffee, meaty, savory and sulfureous. Natural occurrence: Reported found as a constituent in coffee.

FURFURYL THIOPROPIONATE Synonyms: S-(2-Furanylmethyl) propanethioate; S-Furfuryl propanethioate; Furfuryl thiopropionate; S-Furfuryl thiopropionate; Propanethioic acid, S-(2-furanylmethyl) ester CAS No.: CoE No.:

59020‑85‑8 11484

FL No.: 13.063 EINECS No.: 261‑562‑2

FEMA No.: JECFA No.:

3347 1075

NAS No.:

3347

Description: Furfuryl thiopropionate has an alliaceous, coffee, savory aroma. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

3-(2-FURYL)ACROLEIN

718

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.273 mg

IOFI: Nature Identical

Empirical Formula/MW: O H3C

C8H10O2S/170.23

O

S

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

95–97°C (10 mmHg)

Specific gravity

1.506–1.521 (20°C) Insoluble in water; soluble in organic solvents; miscible in ethanol at room temperature 1.089–1.111 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 1.00 1.00

Max. 1.00 1.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 1.00

Max. 1.00 1.00

Synthesis: n/a Aroma threshold values: Aroma characteristics at 0.10%: sulfurous, alliaceous, coffee, brown, savory with a roasted rubbery note. Taste threshold values: Taste characteristics at 1 ppm: alliaceous onion and garlic, coffee, brown savory meaty with a sautéed onion and roasted garlic nuance. Natural occurrence: Reported found in coffee.

3-(2-FURYL)ACROLEIN Synonyms: 2-Furanacrolein; Furylacrolein; 3-(2-Furyl)-2-propen-1-al; 2-Propenal, 3-(2- furanyl)-; 3-(2-Furyl)prop-2-enal CAS No.: CoE No.:

623‑30‑3 2252

FL No.: 13.034 EINECS No.: 210‑785‑3

FEMA No.: JECFA No.:

2494 1497

NAS No.:

2494

Description: 3(2-Furyl)acrolein has a cooked spicy-herb odor and taste. Consumption: Annual: 18.33 lb

Individual: 0.00001553 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group. Trade association guidelines: FEMA PADI: 1.961 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H6O2/122.12 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

3.0 White to yellow needles 97%

Melting point Solubility

49–52°C Insoluble in water; soluble in ethanol

1-(2-FURYL)BUTAN-3-ONE

719

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.10 10.42 1.00 4.77 2.63

Max. 0.30 14.82 5.00 6.31 3.42

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.15 1.00 1.36 21.33

Max. 0.15 2.00 2.14 26.43

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in ground and roasted coffee and rum.

1-(2-FURYL)BUTAN-3-ONE Synonyms: 1-(2-Furanyl)-3-butanone; 1-(2-Furyl)-3-butanone; 4-(2-Furyl)-2-butanone; Furfurylacetone; 2-Butanone, 4-(2-furanyl)-; 4-(2-Furyl)butan-2-one CAS No.: CoE No.:

699‑17‑2 11084

FL No.: 13.138 EINECS No.: 211‑831‑5

FEMA No.: JECFA No.:

4120 1510

NAS No.:

n/a

Description: Colorless solid; spicy caramel aroma. Consumption: Odor and/or flavor used in barley, butterscotch, caramel, chicory root, fenugreek, gingerbread, etc. 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: 1.471 mg

IOFI: n/a

Empirical Formula/MW: O

H3C

C8H10O2/138.17 O

Specifications: (JECFA, 2005) Assay (min)

95% C8H10O2

Melting point

Boiling point

203°C

Solubility

37°C Slightly soluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 2005) Food Category Baked Goods Breakfast cereal Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Synthesis: n/a

Usual 5.00 2.00 3.00 2.00 4.00 2.00 1.00 3.00 3.00

Max. 25.00 10.00 15.00 10.00 20.00 10.00 5.00 15.00 15.00

Food Category Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups

Usual 1.00 3.00 2.00 1.00 2.00 2.00 5.00 2.00

Max. 5.00 15.00 10.00 5.00 10.00 10.00 25.00 10.00

4-(2-FURYL)-3-BUTEN-2-ONE

720 Aroma threshold values: Medium strength odor, spicy type. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

4-(2-FURYL)-3-BUTEN-2-ONE Synonyms:  Furfuralacetone;  Furfurylidene  acetone;  3-Buten-2-one,  4-(2-furanyl)-; 3-Buten-2-one,  4-(2-furyl)-;  3-Butene-2one, 4-(2-furanyl)-; FAM (monomer); 4-(2-Furanyl)-3-buten-2-one; Furfural acetone; 4-(2-Furyl)-3-buten-2-one; 4-(2-Furyl) but3-en-2-one; Monofurfurylideneacetone; Monomer FAM CAS No.: CoE No.:

623‑15‑4 11838

FL No.: 13.044 EINECS No.: 210‑774‑3

FEMA No.: JECFA No.:

2495 1511

NAS No.:

2495

Description: 4-(2-Furyl)-3-buten-2-one has a sweet spicy odor and taste. It is useful in nut flavors. Consumption: Annual: 45.00 lb

Individual: 0.00003813 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: The Committee concluded that the Procedure for the Safety Evaluation of Flavoring Agents could not be applied to this group. Trade association guidelines: FEMA PADI: 1.757 mg

IOFI: Nature Identical

Empirical Formula/MW: C8H8O2/136.15 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

1.0 Colorless needle crystals 98%

Melting point Solubility

37–40°C Insoluble in water; soluble in ethanol

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 8.00 7.20 4.67

Max. 12.00 23.78 8.50

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 4.43 2.33 9.83

Max. 7.29 5.25 13.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: sweet, nutty, powdery, vanilla and coumarin creamy. Natural occurrence: Reported found in coffee and rum.

(2-FURYL)-2-PROPANONE Synonyms: Furfuryl methyl ketone; Furyl acetone; Methyl furfuryl ketone; 2-Acetonylfuran; 1-(2-Furanyl)-2-propanone; 2-Furfuryl methyl ketone; 2-Furylacetone; 1-(2-Furyl)-2-propanone; (2-Furyl)-2-propanone; 2-Propanone, 1-(2-furanyl)-; 2-Propanone, 1-(2-furyl)CAS No.: CoE No.:

6975‑60‑6 11837

FL No.: 13.045 EINECS No.: 230‑234‑0

FEMA No.: JECFA No.:

2496 1508

NAS No.:

2496

Description: (2-Furyl)-2-propanone has an odor and taste suggestive of radish. Consumption: Annual: <1.00 lb

Individual: 0.00000026 mg/kg/day

FUSEL OIL, REFINED

721

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.052 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H8O2/124.14 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Liquid 97% 179–180°C

Refractive index Solubility Specific gravity

1.499–1.505 (20°C) Soluble in ether, triacetin and ethanol 1.074–1.505 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 8.00 6.50 11.00

Max. 13.00 11.50 18.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 7.50

Max. 8.00 12.50

Synthesis: By heating the α-methyl-β-(α-furyl) glydidic acid ethyl in aqueous NaOH. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in roasted coffee, roasted onion, cooked potato, wheaten bread, fried beef, pork liver, sherry, soybeans and sukiyaki.

FUSEL OIL, REFINED Synonyms: Fusel oil; Fusel oil, refined; Fusel oil, sugar beet CAS No.: CoE No.:

8013‑75‑0 n/a

FL No.: n/a EINECS No.: 232‑395‑2

FEMA No.: JECFA No.:

2497 n/a

NAS No.:

2497

Description: Fusel oil, refined, has a disagreeable odor. An appreciable percentage of fusel oil in a liquor has an adverse effect, while trace amounts are necessary for the characteristic flavor. TSCA Definition 1990: A combination of amyl alcohols, primarily isoamyl alcohol and 2-methyl-1-butanol. Other alcohols, acids, esters and aldehydes may also be present. Consumption: Annual: 15000.00 lb

Individual: 0.01271 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515; 27 CFR 19.322, 19.736 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 12.837 mg

IOFI: Natural

Empirical Formula/MW: n/a Specifications: (FCC, 1996) Acid value (max) Angular rotation Appearance Assay (min)

1.0 Between –0.5° and –2.0° Colorless to pale-yellow liquid 95% 2- and 3-methyl butanol

Boiling point Refractive index Solubility Specific gravity

128–130°C 1.402–1.410 (25°C) 1:1 in 95% alcohol 0.809–0.813 (25°C)

FUSEL OIL, REFINED

722 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 139.20 36.94 2.23 160.00 16.57

Max. 179.30 56.13 799.00 160.00 29.14

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 3.00 22.52 1.00 8.96 17.02

Max. 6.00 22.52 2.00 13.34 44.35

Synthesis: As a by-product in the fermentation of starch- or sugar-containing materials (potatoes, grapes, beetroots, grain); purified by rectification. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 60 ppm: fruity, alcoholic, sweet, apple with a brown fermented nuance. Natural occurrence: Not reported found in nature.

G GALANGA GREATER Botanical name: Alpinia galanga Willd.; Alpinia galanga (L.) Sw. Botanical family: Zingiberaceae Foreign names: Galanga (Fr.), Galangant (Ger.), Galangal (Sp.). Galanga (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6194 977050‑77‑3

Description: This is the galanga variety whose rhizomes were originally used for extraction of the essential oil. The plant, native to China, grows wild in Java and Malaysia. Today, A. officinarum is used almost exclusively for extractive purposes. The part used is the rhizome. Galanga greater has an aromatic, pleasant odor and a pungent, burning flavor reminiscent of ginger. Derivatives: Fluid extract, tincture and oleoresin Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: n/a

GALANGA GREATER OIL Description: The oil, obtained by steam distillation of the comminuted rhizomes, exhibits an odor and flavor quite different from that of Alpinia officinarum. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (Burdock, 1997) Acid value (max) Ester value Optical rotation

1.8 145.6 +4°20ʹ

Refractive index Solubility Specific gravity

1.51638 (20°C) 1:1 in 80% ethanol 0.9847 (15°C)

Essential oil composition: Its main constituents include methyl cinnamate (48%), cineol (20 to 30%), camphor and probably d-pinene. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a

GALANGAL (Root) Botanical name: Alpinia officinarum Hance Botanical family: Zingiberaceae 723

GALANGAL ROOT EXTRACT

724 Other names: Galangal; Chinese ginger; Galanga rhizome, Lesser Galangal Foreign names: Petit Galanga (Fr.), Kleiner Galangant (Ger.), Galangal (Sp.), Galanga (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2498 n/a

NAS No.: EAFUS No.:

2498 977038‑75‑7

Description: Perennial herb native to China and cultivated in several Asian countries. The aerial stalk, which originates from a highly branched rhizome and from which additional stalks start, can reach more than 1 m (39 in.) in height. It exhibits distichous leaves and white, red-streaked flowers. The rhizome is the part used. The dried product and its derivatives from Galanga exhibit a bitter, aromatic taste. Derivatives: Tincture (20% in 60% ethanol) and fluid extract. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.875 mg

IOFI: n/a

Composition: Gingerols and diarylhepatanoids were identified as active compounds.

*

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 150.00

Max. 250.00

Aroma threshold values: n/a Taste threshold values: n/a

GALANGAL ROOT EXTRACT Other names: Alpinia root extract CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2499 n/a

NAS No.: EAFUS No.:

2499 977038‑76‑8

Description: It is either a concrete or a resin of absolute galanga. Oleoresin is produced from the comminuted rhizomes of Alpinia officinarum. The solvent is either petroleum ether or, in certain cases, ethyl alcohol. Ethyl alcohol produces a very dark but easily soluble extract. The resinoid varies in color and consistency according to the solvent used. The color is orange-red to dark red-brown and the resinoid is usually a viscous, nonpourable mass of a spicy balsamic, warm, fresh odor and warm flavor. See Galanga (Root). Consumption: Annual: <1.00 lb

Individual: <1.00 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: 75.745 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 675.70 0.10 0.10

Aroma threshold values: n/a Taste threshold values: n/a

*

Kiuchi et al. (1992). Chem. Pharm. Bull. (Tokyo) 40, 387.

Max. 738.00 0.30 0.30

Food Category Nonalcoholic beverages Soft candy

Usual 517.00 0.10

Max. 586.00 0.30

GALBANUM (RESIN)

725

GALANGAL ROOT OIL Other names: Galanga oil; Oils, galangal; False ginger oil CAS No.: CoE No.:

8024‑40‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2500 n/a

NAS No.:

2500

Description: The essential oil is obtained by steam distillation of dried rhizomes with maximum yields of about 1%. The oil exhibits a fresh, camphor-like odor with a distinct cineole-like top note and a warm undertone of rich and spicy body. The flavor is somewhat bitter at higher concentrations. Consumption: Annual: <1.00 lb

Individual: <1.00 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.661 mg

IOFI: Natural

Specifications: (Burdock, 1997) Ester content Ester value (after acetylation) Optical rotation

12–17

Refractive index

1.4770–1.4810 (20°C)

40–64

Specific gravity

0.913–0.923 (15°C)

+ 3°5ʹ to 6°50ʹ

N ote: The above specifications are for oil from A. alba needles and twigs.

Physical-chemical characteristics: The oil is a yellowish liquid. Essential oil composition: The main constituents include d-alpha-pinene, cineol, linalool (sometimes) and sesquiterpenes. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 11.75 9.88

Max. 2.00 17.50 13.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 17.00 3.57 7.88

Max. 20.00 4.70 15.00

Aroma threshold values: n/a Taste threshold values: n/a

GALBANUM (RESIN) Botanical name: Ferula galbaniflua Boiss. & Buhse and other Ferula species; Ferula gummosa Boiss. Botanical family: Umbelliferae; Apiaceae Other names: Galbanum gum; Galbanum resin (Ferula spp.) Foreign names: Galbanum (Fr.), Galbanum (Ger.), Galbano (Sp.), Galbano (It.) CAS No.: CoE No.:

9000‑24‑2 n/a

FL No.: n/a EINECS No.: 232‑532‑6

FEMA No.: JECFA No.:

2502 n/a

NAS No.:

2502

Description: Herbaceous, tall plant that grows in northern Iran (F. galbaniflua) or in southern Iran (F. rubicaulia and F. ceratophylly). F. galbaniflua is widespread also in Turkey and Lebanon. The plant yields a resinous exudate distinguished commercially by two types: Levant galbanum (soft) and Persian galbanum (hard). The resin has a characteristic, aromatic odor and a bitter, warm, acrid taste. Galbanum has a warm, resinous, somewhat spicy and balsamic odor. Derivatives: Essential oil, oleoresin Consumption: Annual: <1.00 lb

Individual: 0.00009649 mg/kg/day

GALBANUM OIL

726

Regulatory Status: CoE: Galbanum resin: Category 5. Use level in ppm: baked goods 30, frozen dairy 21, meat products 8, soft candy 33, gelatins, puddings 33, nonalcoholic beverages 11. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.408 mg

IOFI: Natural

Essential oil composition: Galbanum resin contains resin acids, sesquiterpenic compounds (α-terpenyl acetate), α-fenchyl acetate, guaiol, bulnesol, β-eudesmol, (Z) and (E) dihydrofarnesol, 10-epi-elemol, (E)guai-9-en-11-ol, α- and β-dihydrogarofuran, (Z) dihydrofarnesol, 10-epi-junenol, epi-ligulyloxide and macrolides (CoE, 2000). Four novel compounds—two sesquiterpene phenylpropanoid derivatives, pallidones G (1) and H (2), and two sesquiterpene chromone derivatives, pallidones I (3) and J (4)—have been isolated from the roots of Ferula.* Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 22.00 16.00 29.00

Max. 30.00 21.00 33.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 4.00 9.00 24.00

Max. 8.00 11.00 33.00

Aroma threshold values: n/a Taste threshold values: n/a

GALBANUM OIL Other names: Galbanum gum extract; Galbunum oil; Galbanum resinoid; Galbanum resinoid B; Galbanum SLC; Gum galbanum; Hyperabsolute galbanum; Oils, galbanum; Reduced galbanum extract CAS No.: CoE No.:

8023‑91‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2501 n/a

NAS No.:

2501

Description: The oil is obtained by steam distillation of the dried resinous gum. The “soft” or “Levant” type of galbanum is preferred because it contains far more essential oil. The yield is generally in excess of 15%. It has a balsamic, somewhat spicy, characteristic odor. Consumption: Annual: 100.00 lb

Individual: 0.00008474 mg/kg/day

Regulatory Status: CoE: Galbanum oil: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: baked goods 16, frozen dairy 10.47, meat products 22.40, condiments, relishes 13.68, soft candy 14, gelatins, puddings 15.50, snack foods 0.05, gravies 24, hard candy 0.07, nonalcoholic beverages 7.88, alcoholic beverages 11. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.577 mg

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Optical rotation Refractive index

2.0 + 3° to + 20° (20°C) 1.4780–1.4870 (20°C)

Solubility Specific gravity

>1:6 in 90% ethanol 0.867–0.916 (20°C)

Physical–chemical characteristics: The oil is a pale-yellow to yellow liquid. Essential oil composition: The main constituents include myrcene, cadinene, d-α-pinene, β-pinene, and sesquiterpene alcohols.

*

Su et al. (2000). J. Nat. Prod. 63, 520.

GARDENIA GUMMIFERA DISTILLATE

727

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Gelatins, puddings Gravies

Usual 3.00 12.00 10.08 7.19 13.75 12.00

Max. 11.00 16.00 13.68 10.47 15.50 24.00

Food Category Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 0.07 19.16 5.97 0.01 9.88

Max. 0.07 22.40 7.88 0.05 13.99

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 7.5 ppm: vegetative, green, pepper, herbal, seedy and earthy.

GAMBIR Botanical name: Uncaria gambir (Hunter) Roxb. Botanical family: Rubiaceae Other names: Gambier; Catechu; Gambir catechu; Pale catechu CAS No.: CoE No.:

8001‑48‑7 n/a

FL No.: n/a EINECS No.: 232‑285‑4

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6065

Description: Gambir is a tree native to Malaysia, cultivated in tropical countries. A yellow catechu is derived from the leaves of a Malaysian woody vine (yellow or pale catechu) by boiling or infusing them in water. It is used for chewing with betel nuts and is exported for tanning and dyeing. The parts used are the leaves and young branches. The main constituents include tannic acid, quercetin and coloring matter. Derivatives: Coloring substance, extracted from leaves and young branches. It consists of small (10 to 15 g) fragments that are externally reddish brown and internally yellowish. Consumption: Annual: 0.67 lb

Individual: 0.00000056 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: It contains catechic, epicatechic group along with anthocyanidol, which gives the characteristic reddishbrown shade of gambir. The alkaloids gambirdine and isogambirdine have been isolated from gambir. Aroma threshold values: n/a Taste threshold values: n/a

GARDENIA GUMMIFERA DISTILLATE Botanical name: Gardenia gummifera L. Botanical family: Rubiaceae Other names: Gardenia gummifera Linn.. f., extract excluding roots; Kurdu extract; Gardenia gummifera L., extracts; Genipa gummifera (L. f.) Baill. CAS No.: CoE No.:

853947‑47‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4265 n/a

NAS No.:

n/a

Description: Gardenia gummifera is a species of plant in the Rubiaceae family. It is a plant of East indies. The fruit is eaten.

GARLIC

728 Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.542 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Chewing gum Condiments, relishes Hard candy

Usual 10.00 20.00 10.00 10.00

Max. 30.00 50.00 40.00 15.00

Food Category Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 10.00 100.00 15.00 10.00

Max. 30.00 500.00 50.00 40.00

Aroma threshold values: n/a Taste threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a

GARLIC Botanical name: Allium sativum L. Botanical family: Liliaceae Other names: Allium; Stinking rose; Rustic treacle; Nectar of the gods; Camphor of the poor; Lasoon Foreign names: Ail (Fr.), Knoblauch (Ger.), Ajo (Sp.), Aglio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6466 977001‑81‑2

Description: Garlic is an herbaceous, perennial plant of Mediterranean origin. Its stalk can reach lengths of 1 m (39 in.). The plant exhibits flat, keeled leaves and is terminated by an umbellated flower cluster. The bulb-like root contains several bulbils (cloves) enclosed in a common membrane. The bulbs are the part used. Garlic has a pungent, acrid, aromatic, garlic-like odor. In addition to the natural form, garlic is marketed as minced dehydrated garlic; garlic powder, which is ground dehydrated cloves; garlic salt, which is garlic powder mixed with table salt, and, if necessary, some edible starch to prevent caking; and oil of garlic, which is steamdistilled from crushed garlic bulbs. Derivatives: Various cysteine derivatives from garlic related to alliin containing allyl groups attached to cysteine sulfur. Consumption: Annual: 410000.00 lb

Individual: 0.3474 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 139 et seq., 155 et seq., 161.190, 172.260, 184.1317, 582.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Although found in only small quantities, fresh garlic is a known source of several vitamins, minerals and trace elements. Garlic is known to contain the highest sulfur content of any member of the allium genus. The bulbs contain a colorless and odorless sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide). Major chemical constituents of whole garlic include alliin (allylsulfinyl alanine), which is rapidly converted enzymatically when garlic is crushed to allicin (responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove), volatile and fatty acids, mucilage and albumin. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.15 ppm: sweet, garlic, cooked brown and sauteed garlic.

GENET

729

GARLIC OIL Other names: Oil of garlic; Oils, garlic; Plant extract, garlic oil; Garlic, oil; Allyl sulfide CAS No.: CoE No.:

8000‑78‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2503 n/a

NAS No.:

2503

Description: Obtained in 0.1 to 0.2% yields by steam distillation of the crushed bulbs or cloves; sometimes the whole plant is distilled. The essential oil has an extremely intense odor to a certain degree reminiscent of garlic, but with a mercaptan-like note. Consumption: Annual: 6,333,333.33 lb

Individual: 5.3672 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1317, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.045 mg

IOFI: Natural

Specifications: (FCC, 1996) Heavy metals (as Pb) Refractive index

Passes test

Specific gravity

1.050–1.095 (25°C)

1.550–1.580 (20°C)

Physical–chemical characteristics: The oil obtained from bulbs is a clear, pale-yellow to reddish-orange liquid. It is soluble in most fixed oils and mineral oil. It may be incompletely soluble in alcohol. It is insoluble in glycerin and propylene glycol. Essential oil composition: Garlic oil is composed of sulfur-containing compounds (diallyldisulfide, methylallyltrisulfide, diallyltrisulfide). The oil contains allyl propyl disulfide, allyl di- and trisulfide and probably some allyl tetrasulfide, divinyl sulfide, allyl vinyl sulfoxide, allicin and other minor components. Allicin is responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Fats, oils Frozen dairy Gelatin, pudding

Usual 7.72 34.48 22.84 1.00 1.00

Max. 9.69 34.48 22.96 2.00 2.00

Food Category Gravies Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 10.00 22.26 2.96 5.00 2.96

Max. 15.16 34.00 4.94 10.00 4.94

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.1%: burnt, roasted, sauteed onion and garlic.

GENET Botanical name: Spartium junceum L. Botanical family: Leguminosae; Fabaceae Foreign names: Genet (Fr.), Ginster (Ger.), Ginesta (Sp.), Ginestra (It.) Description: Wild or cultivated shrub 2 to 5 m (7 to 16 ft) tall. It grows on the rocky coasts, in fields, woods, arid and rocky mountain areas of central and southern Europe and around the Mediterranean basin. The plant has grayish stems with numerous, flexible branches, alternate leaves and gold-yellow flowers arranged in terminal racemes that blossom in May. The part used is the flower. Genet has a rose and honey-like, persistent odor with a slight, herbaceous note. Derivatives: Concrete, absolute, tincture and extract. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 (flowers) FDA (other): n/a JECFA: n/a

Individual: n/a

GENET ABSOLUTE

730 Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: In addition to triterpene and spartitrioside (the constituents of the flowers), five flavonoid glycosides bearing a catechol structure in ring B were isolated from the butanol extract, and their structures were elucidated as isoquercitrin (quercetin 3-beta-glucoside), luteolin 4ʹ-beta-glucoside, quercetin 3, 4ʹ-diglucoside, azaleatin 3-beta-glucoside (quercetin 5-methylether 3-beta-glucoside) and quercetin 4ʹ-beta-glucoside.* Aroma threshold values: n/a Taste threshold values: n/a

GENET ABSOLUTE Other names: Broom; Broom absolute; Broom oil; Hyperabsolute genet; Oils, Scotch broom; Spanish broom CAS No.: CoE No.:

8023‑80‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2504 n/a

NAS No.:

2504

Description: The concrete is obtained by extracting the dried flowers in approximately 0.1% yields with petroleum ether; the absolute is prepared by alcoholic extraction of the concrete. A tincture is also prepared from the absolute. It has a sweet, honey-like, intense odor that characterizes all other derivatives. The deep herbaceous coumarinic background has great tenacity. Consumption: Annual: 148.33 lb

Individual: 0.0001257 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.679 mg

IOFI: Natural

Physical–chemical characteristics: The concrete is a viscous, brownish mass. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 3.63 1.15 3.07 0.71

Max. 4.25 3.72 4.33 1.43

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 0.80 7.30 0.88 1.58

Max. 2.00 7.30 2.00 2.83

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: sweet, hay, warm, herbal tea with a woody, herbal nuance.

GENET EXTRACT Other names: Broom extract; Spartium junceum, ext. CAS No.: CoE No.:

90131‑21‑8 n/a

FL No.: n/a EINECS No.: 290‑331‑9

FEMA No.: JECFA No.:

2505 n/a

NAS No.:

2505

Description: See Genet. Consumption: Annual: 26.67 lb

Individual: 0.00002259 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: 3.197 mg

*

Yesilada et al. (2000). J. Ethnopharmacol. 73, 471.

IOFI: Natural

GENTIAN ROOT EXTRACT

731

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 78.75 1.60 1.03

Max. 78.75 3.40 5.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 0.50 3.58 1.60

Max. 10.00 5.36 3.40

Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN Botanical name: Gentiana lutea L. Botanical family: Gentianaceae Other names: Gall weed; Pale gentian, Yellow gentian; Bitter root Foreign names: Gentiane jaune (Fr.), Gelber Enzian (Ger.), Genciana (Sp.), Genziana (It.) Description: This is a perennial, herbaceous plant native to mountainous areas of Europe; it may reach 0.5 to 1.0 m (2 to 3 ft) in height. It has large, cylindrical roots (internally yellow); erect chalice; and flowers with a yellow corolla and peduncles. It blooms from July to August. The part used is the root of two-year-old plants. The color of the rhizomes ranges from dark brown to light tan. The color of roots appears to be related to its bitter principle content. The dried product and its derivatives of gentian exhibit a very bitter flavor. Derivatives: Infusion (2%), fluid extract, soft and dried aqueous extracts and tincture (20% in 60% ethanol). Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: Herb and preparation: Category 4 (with limits on xanthones). Use levels in ppm: tincture–nonalcoholic beverages 1000; essential oil–nonalcoholic beverages 10, alcoholic beverages 60, ices 60, candies 1030, baked goods 60, gelatin deserts 60 and other products 1030. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Essential oil composition: A number of bitter compounds present in gentian are primarily amarogentin (strongly bitter), gentiopricin (approximately 1.5% in fresh root), swertiamarin and gentiopricroside. The leaves and flowers contain mainly xanthones. Secoiridoids and flavonoids were also detected. In the phase of flowering, leaves are rich with compounds possessing C-glycoside structures while O-glycoside structures accumulate mainly before flowering.* Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN ROOT EXTRACT CAS No.: CoE No.:

72968‑42‑4 n/a

FL No.: n/a EINECS No.: 277‑139‑0

FEMA No.: JECFA No.:

2506 n/a

NAS No.:

2506

Description: See Gentian. Consumption: Annual: 3083.33 lb

Individual: 0.002612 mg/kg/day

Regulatory Status: CoE: Roots and preparation: Category 4 (with limits on xanthones). Use levels in ppm: tincture–nonalcoholic beverages 1200, alcoholic beverages 50,000, ices 1938, candies 122, baked goods 1417, gelatin desserts 125 and other products 1298; concrete–nonalcoholic beverages 69; alcoholic beverages 69, ices and candies 6; essential oil–nonalcoholic beverages 10, alcoholic beverages 60, ices 60, candies 1030, baked goods 60, gelatin desserts 60 and other products 1030. FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a *

Menkovik et al. (2000). Planta Med. 66, 178.

GENTIAN, STEMLESS

732 Trade association guidelines: FEMA PADI: 33.459 mg

IOFI: Natural

Essential oil composition: The dried root contains small amounts of secoiridoidglycoside (2 to 3%). The bitter taste is mainly due to the acylglycoside amarogentine (0.2 to 0.5%, of which 91% is present in the rind). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 199.2 133.9 37.07

Max. 199.2 153.4 47.09

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 80.60 51.66 111.8

Max. 94.24 71.80 129.60

Aroma threshold values: n/a Taste threshold values: n/a

GENTIAN, STEMLESS Botanical name: Gentiana acaulis L. Botanical family: Gentianaceae Foreign names: Gentiane acaule (Fr.), Grossblutiger Enzian (Ger.), Genciana Acaule (Sp.), Genzianella (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6352 977088‑41‑7

Description: G. acaulis is a small perennial, herbaceous plant native to mountain pastures of central Europe. It grows from 15 to 40 cm (6 to 16 in.) high and exhibits a spindle-shaped root, short stem, large lower leaves, stem leaves (almost bracteal), and large, chalice-shaped blue flowers. It flowers from May to July. The entire plant is used. The dried product and derivatives of gentian, stemless, exhibit a bitter taste. It should be noted that the dye, gentian violet, is not derived from this plant. Derivatives: Infusion (3 to 4%), fluid extract and tincture (20% in 20% ethanol) Consumption: Annual: 13.33 lb

Individual: 0.00001129 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Stemless gentian contains the xanthone glycoside gentiacauloside. Aroma threshold values: n/a Taste threshold values: n/a

GERANIC ACID Synonyms: (E2),6-Octadienoic acid, 3,7-dimethyl-; 3,7-Dimethyl-2,6-octadienoic acid, (E)-; 3,7-Dimethyl-2,6(and 2,7)-octadienoic acid; 3,7-Dimethylocta-2,6-dienoic acid; Decaprenoic acid; (E,Z)-Geranic acid CAS No.: CoE No.:

459‑80‑3 10094

FL No.: 08.081 EINECS No.: 207‑299‑9

FEMA No.: JECFA No.:

4121 1825

NAS No.:

n/a

Description: Colorless viscous liquid; neat; sweet, floral green, geranium leaflike, woody with a citrus orange body nuance. Consumption: Odor and/or flavor used in orange, tea, mint, ripe fruit and melon notes. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): JECFA: n/a Trade association guidelines: FEMA PADI: 3.138 mg

IOFI: Nature identical

GERANIOL

733

Empirical Formula/MW: H3C

H3C

O

C10H16O2/168.23 OH

H3C

Specifications: (JECFA, 2008) Assay (min)

95% (E-isomer 49.4% and Z-isomer 45.6%)

Refractive index

Boiling point

149–151°C (18 mmHg)

Solubility

Melting point

21°C

Specific gravity

1.473–1.479 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.953–0.959 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 3.00 5.00 10.00 2.00 2.00 3.00 3.00 5.00 15.00 3.00

Max. 50.00 25.00 15.00 25.00 50.00 10.00 10.00 15.00 15.00 25.00 75.00 15.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 3.00 3.00 5.00 2.00 2.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 15.00 15.00 25.00 10.00 10.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, green type; recommend smelling in a 10.0% solution or less. Taste threshold values: Sweet, woody, leafy, fruity body with some mouthfeel effects at 20 ppm. Natural occurrence: Reported found in tea, tomato and wine.

GERANIOL Synonyms: 2-trans-3,7-Dimethyl-2,6-octadien-1-ol; 2,6-Dimethyl-2,6-octadien-8-ol; 2,6-Dimethyl-trans-2,6-octadien-8-ol; 3,7-Dimethyl-2,6-octadien-1-ol; 3,7-Dimethyl-trans-2, 6-octa-dien-1-ol; (E)-3,7-Dimethyl-2,6-octadien-1-ol; trans-3,7-Dimethyl-2,6octadien-1-ol; 2-trans-3,7- Dimethyl-2,6-octadien-1-ol; Geraniol; trans-Geraniol; Geraniol alcohol; Geraniol extra; Geranyl alcohol; Guaniol; Lemonol; 2,6-Octadien-1-ol, 3,7-dimethyl-, (E)-; 2,6-Octadien-1-ol, 3,7-dimethyl-, trans CAS No.: CoE No.:

106‑24‑1 60

FL No.: 02.012 EINECS No.: 203‑377‑1

FEMA No.: JECFA No.:

2507 1223

NAS No.:

2507

Description: Geraniol has a characteristic rose-like odor. The physical constants vary for the various commercial products, depending on the total geraniol content; specific gravity and refractive index may be indicative of the purity of the product. Commercial geraniol cannot be classified according to its alcohol content, as most of the recurring impurities are alcoholic in nature (nerol, citronellol, tetrahydrogeraniol). Gas chromatography techniques may be usefully employed to determine the geraniol content in a product. Consumption: Annual: 2000.00 lb

Individual: 0.001694 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60, 27 CFR 21.105 FDA (other): n/a JECFA: No safety concern (2003) Trade association guidelines: FEMA PADI: 3.420 mg

IOFI: Nature Identical

GERANIUM

734 Empirical Formula/MW:

C10H18O/154.25

Specifications: (FCC, 1996) Aldehydes Appearance

1% as citronellol Colorless liquid

Ester content Refractive index

Assay

88% total alcohols as C10H18O

Solubility

Boiling point

130°C

Specific gravity

1% as geranyl acetate 1.469–1.478 (25°C) Soluble in most fixed oils, propylene glycol; slightly soluble in water; insoluble in glycerin; 1:3 in 70% alcohol 0.870–0.885 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.93 17.00 33.02 8.58 2.11

Max. 2.76 25.08 43.15 12.00 4.85

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.50 12.60 3.99 3.49 15.92

Max. 3.00 42.24 8.90 5.86 24.44

Synthesis: By fractional distillation from those essential oils rich in geraniol, or synthetically from myrcene. Aroma threshold values: Detection: 4 to 75 ppb Taste threshold values: Taste characteristics at 10 ppm: sweet floral rose, citrus with fruity, waxy nuances. Natural occurrence: The presence of geraniol in nature has been reported in more than 160 essential oils: ginger grass, lemongrass, Ceylon and Java citronella, tuberose, oak musk, orris, champaca, ylang-ylang, mace, nutmeg, sassafras, Cayenne Bois-de-Rose, Acacia farnesiana, geramium clary sage, spike, lavandin, lavender, jasmine, coriander, carrot, myrrh, eucalyptus, lime, mandarin petitgrain, bergamot petitgrain, bergamot, lemon, orange and others. The essential oils of palmarosa and Cymbopogon winterianus contain the highest levels of geraniol (approx. 80 to 95%). Also reported in numerous other sources including apple juice, citrus peel oils and juices, bilberry, cranberry, other berries, guava, papaya, cinnamon, ginger, corn mint oil, mustard, nutmeg, mace, milk, coffee, tea, whiskey, honey, passion fruit, plums, mushrooms, mango, starfruit, cardamom, coriander leaf and seeds, litchi, Ocimum basilicum, myrtle leaf, rosemary, clary sage, Spanish sage and chamomile oil.

GERANIUM Botanical name: Pelargonium graveolens L’Her. ex Ait.-rose geranium; other Pelargonium species—P. roseum, P. radula, P. capitatum, P. fragrans, P. odoratissimum Ait. Botanical family: Geraniaceae Other names: Rose geranium; Scented geranium; Prince of orange Foreign names: Geranium (Fr.), Geranie (Ger.), Geranio (Sp.), Geranio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

n/a 977001‑35‑6

Description: Geranium macrorrhuzum L. is the only true geranium and is a sticky, aromatic perennial with hairy, toothed leaves that turn gold in autumn, red to purple flowers and explosive seed dispersal. A large number of hybrids have been developed from several Pelargonium species, from which the essential oil is obtained. Pelargonium is a perennial plant when growing in subtropical climates; the plant dies in winter and must be planted annually in temperate climates. The largest geranium cultivations are on Réunion (island east of Madagascar); more than 50% of the world production of geranium oil comes from this island. The cultivated variety is P. graveolens. Other important geranium cultivations occur in Africa (Algeria, Morocco, Congo, Tanzania, Kenya) and in Europe (Russia, Bulgaria, France, Italy, Spain); South Africa is the only area where geraniums grow wild. The various essential oils are distinguished by the geographical name of the country of origin—Réunion geranium, Moroccan geranium, African geranium,

GERANIUM OIL

735

etc. The parts used are the leaves and stems. Geranium has a strong, rose-like odor with a minty undertone and a bitter, rather disagreeable flavor. Derivatives: Concrete and absolute Consumption: Annual: n/a

Individual: n/a

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

Essential oil composition: The main constituents of the various Pelargonium oils include geraniol, citronellal, ethanol, dimethyl sulfide, diacetyl, isoamyl alcohol, phallandrene, l-α-pinene, methyl hexyl carbinol, l-isomenthone, α-terpeniol, menthol, linalool, eugenol and phenethyl alcohol. P. graveolens oil was found to mainly contain linalool, citronellol, cis-caryophyllene and guaiene. Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6195 977091‑46‑5

Description: The concrete is prepared by petroleum ether extraction of the leaves and stems as used for the distillation of the essential oil. Morocco is the largest producer of geranium concrete, a dark-green mass with a strong, herbaceous, slightly rosy odor. The absolute is usually a green or dark-green liquid exhibiting an intense, tenacious odor with a rosy undertone. Also see Geranium. 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

Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM OIL Other names: Geranium absolute; Geranium concrete; Geranium oil, Algerian; Geranium oil, Morocco; Geranium sur roses; Grasse; Hyperabsolute geranium; Oil of geranium; Oil of pelargonium; Oil rose geranium Algerian; Rose geranium oil Algerian; Geranium maculatum oil CAS No.: CoE No.:

8000‑46‑2 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6196

Description: Réunion geranium oil, also known as Bourbon geranium oil, is obtained by steam distillation of the fresh plants harvested at the time of initial bloom. The oil has a strong, rose-like odor and a characteristic mint-like note. Algerian geranium oil is obtained by steam distillation of the leaves prior to their turning yellow and shortly before blossoming. It has a rose-like odor. The fragrance of Algerian oil is considered superior (less minty) than Réunion oil. Moroccan geranium oil is obtained by steam distillation from the freshly cut leaves and stems of P. roseum. It has a rose-like, herbaceous odor. Consumption: Annual: 146.67 lb Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a

Individual: 0.0001242 mg/kg/day

GERANIUM ROSE OIL

736 Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Acid value (max) Ester content (as geranyl tiglate) Ketone content (as menthone) Optical rotation

12.0

Refractive index

1.461–1.468 (20°C)

21–32%

Solubility

1:1 to 3 in 70% ethanol

6–13%

Specific gravity

0.884–0.893 (20°C/20°C)

–7° to –14°

Total alcohols (as geraniol)

65–73%

N ote: The above specifications are for Réunion geranium. For specifications of Algerian geranium oil and Moroccan geranium oil, see Burdock (1997).

Physical–chemical characteristics: The Réunion geranium oil is a mobile, clear, yellow-brown to green liquid. Algerian oil is a light-yellow to deep-yellow liquid, while the Moroccan oil is a pale amber-yellow to greenish-yellow liquid. Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM ROSE OIL CAS No.: n/a FL No.: n/a FEMA No.: 2508 NAS No.: CoE No.: n/a EINECS No.: n/a JECFA No.: n/a EAFUS No.: Description: Geranium rose oil is produced by steam distillation. It has a sweet mint or fruit overtone. Consumption: Annual: 533.33 lb

2508 977143‑78‑4

Individual: 0.0004519 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: 1.729 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Aroma threshold values: n/a

Usual 0.76 9.08 45.47 4.70

Max. 2.08 13.00 308.40 7.11

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 3.08 12.10 2.02 8.45

Max. 5.41 295.20 3.47 11.39

Taste threshold values: n/a

GERANIUM, EAST INDIAN Botanical name: Cymbopogon martini Stapf. Botanical family: Gramineae Foreign names: Palmarosa indien (Fr.), Palmarosa (Ger.), Palmarosa (It.), Palmarosa extractos (Sp.) Description: Palmarosa grass is cultivated extensively in Madagascar, India, Brazil and the Comoro Islands. Palmarosa, or “Indian geranium,” has a rose-like scent, similar to geranium. Derivatives: Geranium East Indian extract and geranium East Indian oil Consumption: Annual: n/a Regulatory Status: CoE: Herb: Category 4 (with limits on estragole) (CoE #40) FDA: See Geranium East Indian Extract FDA (other): n/a JECFA: n/a

Individual: n/a

GERANIUM, EAST INDIAN OIL

737

Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main component is geraniol (78.9%); other components include limonene 0.5%, linalool 3.7%, α-humulene 1.9%, geranyl acetate 9.6%, (Z, E)-farnesol 1.2% and β-caryophyllene 1.6%. Herb contains 0.3 to 1.0% essential oil (CoE, 2000). Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM, EAST INDIAN EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6197 977091‑47‑6

Description: See Geranium East Indian. 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

Aroma threshold values: n/a Taste threshold values: n/a

GERANIUM, EAST INDIAN OIL Other names: Oil of palmarosa; Oils, palmarosa; Palmarosa oil; Palmarosa oil (Cymbopogan spp.); Palmerosa oil CAS No.: CoE No.:

8014‑19‑5 40

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2831 n/a

NAS No.:

2831

Description: Palmarosa oil is steam-distilled or water-distilled mainly from wild-growing, fresh or dried grass of the plant Cymbopogan martinii, varietas motia. Palmarosa oil has a sweet, floral rosy odor and various backnotes or topnotes according to the quality and age of the oil. Palmarosa oil blends well with all the conventional soap perfume materials, and it forms an excellent base with small amounts of geranium oil and oakmoss concrete or absolute. Commonly referred to as East Indian geranium oil, it is frequently used to adulterate rose oil due to this oil’s high concentration of geraniol and citronellol. Consumption: Annual: 233.33 lb

Individual: 0.0001977 mg/kg/day

Regulatory Status: CoE: Essential oil: category 4 (with limits on estragole). Use levels in ppm: nonalcoholic beverages 5.8, frozen dairy 10, soft candy 17, baked goods 20, alcoholic beverages 6.3, gelatins, puddings 9.2. FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.696 mg

IOFI: Natural

Physical–chemical characteristics: The oil is a pale-yellow or pale-olive liquid. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 3.54 14.00 5.83

Max. 6.27 20.35 9.99

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 5.76 3.16 11.20

Max. 9.23 5.79 16.77

GERANYL ACETATE

738

GERANYL ACETATE Synonyms: 2,6-Dimethyl-2–6-octadiene-8-yl acetate; Geraniol acetate; Acetic acid geraniol ester; Bay pine (oyster) oil; 2,6-Dimethyl-2,6-octadiene-8-yl acetate; trans-2,6-Dimethyl- 2,6-octadien-8-yl ethanoate; 3,7-Dimethyl-2-trans-6-octadienyl acetate; 3,7-Dimethyl- 2-trans, 6-octadienyl acetate; trans-3,7-Dimethyl-2,6-octadien-1-ol, acetate; trans-3,7-Dimethyl- 2,6-octadien-1-yl acetate; Geranyl acetate; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, (E)-; 2,6-Octadien-1-ol, 3,7-dimethyl-, acetate, trans CAS No.: CoE No.:

105‑87‑3 201

FL No.: 09.011 EINECS No.: 203‑341‑5

FEMA No.: JECFA No.:

2509 58

NAS No.:

2509

Description: Geranyl acetate has a pleasant, flowery odor reminiscent of rose lavender. It has a burning taste, initially somewhat bitter and then sweet. Consumption: Annual: 3933.33 lb

Individual: 0.003333 mg/kg/day

Regulatory Status: CoE: Approved. FDA: 21 CFR 182.60, 582.60 FDA (other): n/a JECFA: ADI: 0 to 0.5 mg/kg bw. No safety concern when used at current levels of intake as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 3.090 mg

IOFI: Natural

Empirical Formula/MW:

C12H20O2/196.29

Specifications: (FCC, 1996) Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

90% total esters as C12H20O2 245°C

Refractive index Specific gravity

Soluble in alcohol, most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin and water 1.4580–1.4640 (25°C) 0.900–0.914 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 0.70 16.38 2.20 7.84 7.77

Max. 2.03 29.94 32.75 13.60 11.41

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.05 1.32 0.15 3.37 16.65

Max. 0.10 17.86 0.20 5.68 23.52

Synthesis: From geraniol by acetylation or by fractional distillation of essential oils in which it is present. Aroma threshold values: Detection: 9 to 460 ppb Taste threshold values: Taste characteristics at 20 ppm: green, floral, fruity with a citrus nuance. Natural occurrence: Reported found in a large number of essential oils; Ceylon citronella, palmarose, lemongrass, petitgrain, neroi bigarade, geranium, coriander, lavender, carrot, sassafras, in various Callitris species (C. verrucosa, C. robusta, and others) and Eucalyptus species (E. acervula, E. urnigera, etc.). A 60% level has been reported in the essential oil of Eucalyptus macarthuri and up to 50% in the essential oil of Orthodon citraliferum; also identified in bitter orange essential oil and Cymbopogon citratus oil. Also reported found in citrus peel oils and juices, black currants, pineapple, celery seed, cinnamon, ginger, peppermint oil, corn mint oil, nutmeg, mace, thymus, hop oil, beer, rum, grape wines, coffee, tea, passion fruit, tomato, almond, muscal grape, cardamom, coriander leaf and seed, tarragon, lovage, Ocimum basilicum, laurel, myrtle leaf and berry, rosemary, clary sage and calabash nutmeg.

GERANYL BENZOATE

739

GERANYL ACETOACETATE Synonyms: Acetoacetic acid, 3,7-dimethyl-2,6-octadienyl ester; trans-3,7-Dimethyl-2,6-octadien-1-yl acetoacetate; Geranyl β-ketobutryate; Geranyl 3-oxobutanoate; Acetoacetic acid; Butanoic acid, 3-oxo-, 3,7-dimethyl-2,6-octadienyl ester, (E); 3,7-Dimethyl-2,6-octadienyl ester; (E)-3,7-Dimethyl-2,6-octadienyl acetoacetate; Geranyl acetoacetate CAS No.: CoE No.:

10032‑00‑5 243

FL No.: 09.405 EINECS No.: 233‑101‑5

FEMA No.: JECFA No.:

2510 599

NAS No.:

Consumption: Annual: <1.00 lb

2510

Individual: 0.00000072 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). Trade association guidelines: FEMA PADI: 7.528 mg

IOFI: Artificial

Empirical Formula/MW:

C14H22O3/238.32

Specifications: (JECFA, 1999) Appearance

Colorless to pale-yellow, oily liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

127–129°C

Specific gravity

1.426–1.433 (20°C) 1 mL is soluble in 1 mL 95% alcohol; soluble in alcohol and oil; insoluble in water 0.958–0.966 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 37.00 21.00 23.00

Max. 41.00 28.00 29.00

Food Category Nonalcoholic beverages Soft candy

Usual 12.00 34.00

Max. 14.00 43.00

Synthesis: From diketene and geraniol in the presence of the sodium salt of geraniol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL BENZOATE Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-yl benzoate; Geraniol benzoate; Geranyl benzoate; 2,6-Octadien-1-ol, 3,7-dimethyl-, benzoate, (E) CAS No.: CoE No.:

94‑48‑4 639

FL No.: 09.767 EINECS No.: 202‑337‑0

FEMA No.: JECFA No.:

2511 860

NAS No.:

2511

Description: Geranyl benzoate has a sweet, light odor reminiscent of ylang-ylang. Consumption: Annual: 1.67 lb

Individual: 0.00000141 mg/kg/day

GERANYL BUTYRATE

740

Regulatory Status: CoE: Used Provisionally. Bev.: 0.1 ppm; Food: 0.5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 6.479 mg

IOFI: n/a

Empirical Formula/MW:

C17H22O2/258.36

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless to yellowish oily liquid

Solubility

Assay (min) Boiling point

95% by chemical analysis (equivalence–129.08) 305°C

Specific gravity

1.514–1.521 (20°C) Miscible with ethanol at room temperature; insoluble in water; soluble in organic solvents and oils 0.980–0.990 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 29.00 0.70 30.00 20.00

Max. 38.00 5.06 35.00 31.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.73 11.00 31.00

Max. 1.38 19.00 35.00

Synthesis: From geraniol and benzoyl chloride in anhydrous pyridine; also from geraniol and benzoyl chloride using the Schotten– Baumman reaction. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL BUTYRATE Synonyms: Butanoic acid; Butyric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; 3,7-Dimethyl-2,6-octadienyl; (E)-3,7-Dimethyl2,6-octadienyl; trans-3,7-Dimethyl-2,6-octadien-1-yl butyrate; 3,7-Dimethyl-2,6-octadienyl ester, (E)-; Estebu; Geraniol butyrate; Geranyl butanoate; Geranyl butyrate; Geranyl n-butyrate; Tanoate CAS No.: CoE No.:

106‑29‑6 274

FL No.: 09.048 EINECS No.: 203‑381‑3

FEMA No.: JECFA No.:

2512 66

NAS No.:

2512

Description: Geranyl butyrate has a characteristic fresh, fruity, rose-like odor and sweet apricot-like taste. Consumption: Annual: 483.33 lb

Individual: 0.0004096 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.127 mg

IOFI: Nature Identical

GERANYL FORMATE

741

Empirical Formula/MW:

C14H24O2/224.34

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

92% total esters as C14H24O2 253°C

Specific gravity

1.455–1.462 (25°C) Soluble in alcohol, most fixed oils; insoluble in glycerin; 1:6 in 80% alcohol 0.889–0.904 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.00 17.45 5.34 15.80 18.11

Max. 3.00 23.02 5.34 20.16 22.53

Food Category Gravies Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 0.01 1.41 0.31 7.78 15.74

Max. 0.03 1.45 0.31 10.96 21.86

Synthesis: By heating geraniol and butyryl chloride in the presence of pyridine, or from geraniol and butyric anhydride in the presence of camphor sulfonic acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 5 ppm: sweet, fruity, green, slightly floral with a lingering tropical fruity aftertaste. Natural occurrence: Reported found in the essential oil of Darwinia grandiflora; it has been identified in lavender oil and in other essential oils. Also reported found in citrus peel oils, celery leaves and stalks, tomato, thymus, passion fruit, mango, Calfornia pepper and babaco fruit (Carica pentagona Heilborn).

GERANYL FORMATE Synonyms: 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-formate, (2E)-; trans-3,7-Dimethyl-2,6-octadien-1-ol formate; trans-3,7-Dimethyl2,6-octadien-1-yl formate; Formic acid, 3,7-dimethyl-2,6-octadienyl ester, (E); Formic acid, geraniol ester; Geraniol formate; Geranyl formate; 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (E)CAS No.: CoE No.:

105‑86‑2 343

FL No.: 09.076 EINECS No.: 203‑339‑4

FEMA No.: JECFA No.:

2514 54

NAS No.:

2514

Description: Geranyl formate has a fresh, green, leafy, rose odor with a bitter taste. Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 3.999 mg

IOFI: Natural

GERANYL HEXANOATE

742 Empirical Formula/MW:

C11H18O2/182.26

Specifications: (FCC, 1997) Acid value (max)

3.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

85% total esters as C11H18O2 216°C

Specific gravity

1.457–1.466 (20°C) Soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol, water; 1:3 in 80% alcohol 0.906–0.920 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 13.88 0.84 14.10

Max. 3.00 27.73 0.84 19.66

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 15.38 12.33 18.06

Max. 23.79 15.95 24.26

Synthesis: Prepared by direct esterification of geraniol with formic acid. Aroma threshold values: Detection: 200 ppb Taste threshold values: Taste characteristics at 10 ppm: green, floral, citrus, waxy, fruity, apple and apricot-like. Natural occurrence: Reported found in geranium oil and in the oil of Ledum palustre. Also reported found in citrus peel oils, hop oil, rabbiteye blueberry, white wine, black tea and fermented tea.

GERANYL HEXANOATE Synonyms: Hexanoic acid, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; (E)-3,7-Dimethylocta-2,6-dien-1-yl n-hexanoate; Geranyl caproate; Geranyl hexa-noate; Hexanoic acid, 3,7-dimethyl-2,6-octadienyl ester; Hexanoic acid, 3,7-di-methylocta-2,6-dien-1-yl ester, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, hexanoate, (E) CAS No.: CoE No.:

10032‑02‑7 317

FL No.: 09.067 EINECS No.: 233‑102‑0

FEMA No.: JECFA No.:

2515 70

NAS No.:

2515

Description: Geranyl hexanoate has a rose-geranium odor with a strong undertone reminiscent of pineapple and banana. Consumption: Annual: 10.00 lb

Individual: 0.00000847 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 0.983 mg Empirical Formula/MW:

C16H28O2/252.40

IOFI: Nature Identical

GERANYL ISOBUTYRATE

743

Specifications: (JECFA, 1997) Appearance Boiling point

Colorless liquid 240°C

Refractive index Specific gravity

1.45 (20°C) 0.890 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 4.49 2.77

Max. 3.00 6.78 4.89

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.78 1.62 3.03

Max. 5.45 2.67 6.02

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in the essential oil of palmarosa and in the leaves of Phebalium dentatum. Also reported found in pawpaw, purple passion fruit, kumquat peel oil and babaco fruit (Carica pentagona Heilborn).

GERANYL ISOBUTYRATE Synonyms: Propanoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; trans-3–7-Dimethyl-2,6-octadienyl isobutyrate; Geranyl isobutyrate; Isobutyric acid, 3,7-dimethyl-2,6-octadienyl ester, trans; Propanoic acid, 2-methyl-, 3,7-dimethyl2,6-octadienyl ester, (E); Propionic acid, 2-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E) CAS No.: CoE No.:

2345‑26‑8 306

FL No.: 09.431 EINECS No.: 219‑062‑7

FEMA No.: JECFA No.:

2513 72

NAS No.:

2513

Description: Geranyl isobutyrate has a light rose odor and sweet, apricot-like taste. Consumption: Annual: 56.67 lb

Individual: 0.00004802 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.100 mg

IOFI: Nature Identical

Empirical Formula/MW:

C14H24O2/224.34

Specifications: (JECFA, 1997) Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Refractive index

90% 1.451–1.457 (20°C)

Specific gravity

Insoluble in water; soluble in most organic solvents 0.885–0.893 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 5.32 3.72

Max. 3.00 10.30 7.68

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.28 1.47 3.91

Max. 6.66 3.37 8.37

Synthesis: By heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope.

GERANYL ISOVALERATE

744 Aroma threshold values: Detection: 13 ppb

Taste threshold values: Taste characteristics at 30 ppm: sweet, floral and citrus with a fruity nuance. Natural occurrence: Reported found in the essential oils of Japanese hops and valerian, and in guava, carrot, thymus, hop oil, beer, sake, hybrid passion fruit juice and Spanish sage. .

GERANYL ISOVALERATE Synonyms: Butanoic acid; 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E); Butyric acid, 3-methyl-, 3,7-dimethyl-2,6-octadienyl ester, (E); trans-3,7-Dimethyl-2,6-octadienyl isopentanoate; Geranyl isovalerate; Isovaleric acid, 3,7-dimethyl-2,6-octadienyl ester, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (E) CAS No.: CoE No.:

109‑20‑6 448

FL No.: 09.453 EINECS No.: 203‑655‑2

FEMA No.: JECFA No.:

2518 75

NAS No.:

2518

Description: Geranyl isovalerate has a rose odor with an apple–pineapple undertone and sweet apple taste. Consumption: Annual: 31.67 lb

Individual: 0.00002683 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 5.249 mg

IOFI: Nature Identical

Empirical Formula/MW: C H3

C H3

O

C H3

C15H26O2/238.37 O

H3C

C H3

Specifications: (JECFA, 2008) Appearance

Colorless to pale yellow liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

279°C

Specific gravity

1.454–1.470 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.878–0.899 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 27.11 37.50 11.33

Max. 3.00 31.97 37.50 17.07

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 11.25 155.00 7.20 22.15

Max. 16.93 155.00 9.28 25.20

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: green, fruity, oily, herbal and melon-like. Natural occurrence: Reported found in Eucalyptus citriodora Hook, kumquat peel oil, lovage root and lovage leaf.

GERANYL 2-METHYLBUTYRATE Synonyms: Butanoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadienyl ester; Butanoic acid, 2-methyl-, 3,7-dimethyl2,6-octadienyl ester, (E)-; Geranyl 2-methylbutanoate; (E)-Geranyl 2-methylbutyrate; Geranyl methylethylacetate; (E)-3,7-Dimethylocta-2,6-dienyl 2-methylbutyrate; 3,7-Dimethyl-2(trans),6-octadienyl 2-methylbutanoate; (2E)-3,7-Dimethyl2,6-octadienyl 2-methylbutanoic acid CAS No.: CoE No.:

68705‑63‑5 n/a

FL No.: 09.382 EINECS No.: 272‑100‑4

FEMA No.: JECFA No.:

4122 1820

NAS No.:

n/a

GERANYL PHENYLACETATE

745

Description: Colorless liquid; fruity rosy aroma. Consumption: Odor and/or flavor used in apple, apricot, chypre, fern fougere, peach, peony, pineapple, raspberry, rose, and wild rose. Annual: n/a Individual: n/a Regulatory Status: CoE: Approved. Bev: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW:

C15H26O2/238.37

O

C H3

C H3

C H3

O

H3C

C H3

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

312–313°C 1.439–1.443 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.897–0.903 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GERANYL PHENYLACETATE Synonyms: Benzeneacetic acid, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; Geranyl α-toluate Acetic acid, phenyl-, 3,7-dimethyl2,6-octadienyl ester, (E)-; Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; trans-3,7-Dimethyl-2,6-octadien-1-yl phenylacetate; trans-3,7-Dimethyl-2,6-octadienyl phenylacetate; Geranyl phenylacetate; Phenylacetic acid, geranyl ester CAS No.: CoE No.:

102‑22‑7 231

FL No.: 09.704 EINECS No.: 203‑014‑7

FEMA No.: JECFA No.:

2516 1020

NAS No.:

2516

Description: Geranyl phenylacetate has a honey- and rose-like odor. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

GERANYL PROPIONATE

746

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 1.919 mg

IOFI: Artificial

Empirical Formula/MW:

C18H24O2/272.39

Specifications: (FCC, 1997) Acid value (max)

3.0

Refractive index

Appearance

Yellowish liquid

Solubility

Assay (min) Boiling point

97% 307–308°C

Specific gravity

1.501–1.512 (20°C) Insoluble in water; soluble in oils; 1 mL in 4 mL 90% ethanol 0.971–0.978 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 1.00 9.00 7.00

Max. 3.00 15.00 9.75

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 9.00 2.34 7.80

Max. 14.50 4.10 13.60

Synthesis: n/a Aroma threshold values: Aroma characteristics at 2.0%: floral, powdery, rosy, honey and dried fruit-like with balsamic undernotes. Taste threshold values: Taste characteristics at 35 ppm: floral, rosy, honey and green with fatty, fruity nuances. Natural occurrence: Reported not found in nature.

GERANYL PROPIONATE Synonyms: 2,6-Octadien-1-ol, 3,7-dimethyl-, 1-propanoate, (2E)-; 2,6-Dimethyl-2,6-octadien-8-yl-propionate; (E)-3,7-Dimethyl2,6-octadien-1-ol propionate; trans-3,7-Dimethyl- 2,6-octadien-1-yl propionate; Geranyl propionate; 2,6- Octadien-1-ol, 3,7-dimethyl-, propanoate, (E); 2,6-Octadien-1-ol, 3,7-dimethyl-, propionate, (E)CAS No.: CoE No.:

105‑90‑8 409

FL No.: 09.128 EINECS No.: 203‑344‑1

FEMA No.: JECFA No.:

2517 62

NAS No.:

2517

Description: Geranyl propionate has a fruit, somewhat flowery odor and bitter taste. Consumption: Annual: 200.00 lb

Individual: 0.0001694 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.247 mg

IOFI: Natural

GERANYL TIGLATE

747

Empirical Formula/MW:

C13H22O2/210.31

Specifications: (FCC, 1996) Acid value (max)

1.0

Refractive index

Appearance

Colorless liquid

Solubility

Assay (min) Boiling point

92% total esters as C13H8O2 253°C

Specific gravity

1.456–1.464 (25°C) Soluble in alcohol, most fixed oils; insoluble in glycerin, propylene glycol, water; 1:4 in 80% alcohol 0.896–0.913 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 1.00 12.04 9.38 5.20

Max. 3.00 17.32 9.38 11.38

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 6.41 2.42 2.49 6.23

Max. 13.67 4.90 4.21 10.77

Synthesis: By esterification of geraniol with propionic acid in the presence of a catalyst. Aroma threshold values: Detection: 10 ppb Taste threshold values: Taste characteristics at 5.0 ppm: waxy, floral rosey, vegetative and fruity tropical, with an herbal nuance. Natural occurrence: Reported found in bitter orange peel, hop oil, cardamom, Salvia, chervil, lemon and mandarin orange peel oils, bergamot oil, and Spanish sage.

GERANYL TIGLATE Synonyms: 2-Butenoic acid, 2-methyl-, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester, (2E)-; 2-Butenoic acid, 2-methyl-3,7-dimethyl2,6-octadienyl ester, (E,E)-; Tiglic acid, 3,7-dimethyl-2,6-octadienyl ester; Tiglic acid, geraniol ester; Geranyl 2-methylcrotonate; Geranyl 2-methyl-2-butenoate CAS No.: CoE No.:

7785‑33‑3 11829

FL No.: 09.383 EINECS No.: 232‑078‑9

FEMA No.: JECFA No.:

4044 1822

NAS No.:

n/a

Description: Geranyl tiglate has a pleasant, herbaceous, geranium and fruity odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 6.735 mg (FEMA)

IOFI: n/a

Empirical Formula/MW: C H3 C H3 C H3

C15H24O2/236.35 O

O

C H3

C H3

GERANYL VALERATE

748 Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min) Boiling point

1.0 Very pale yellow liquid 96% 271–272°C

Refractive index Solubility Specific gravity

1.477–1.484 (20°C) Soluble in alcohol; insoluble in water 0.920–0.930 (20°C)

Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Confectionary, frostings Frozen dairy Fruit ices Hard candy

Usual 20 100 50 50 100

Max. n/a n/a n/a n/a n/a

Food Category Imitation dairy Milk products Nonalcoholic beverages Soft candy

Usual 50 50 20 100

Max. n/a n/a n/a n/a

Synthesis: Prepared in a patented process by reaction of sodium hydroxide, geraniol and methyl tiglate. Aroma threshold values: Aroma characteristics at 1.0%: fresh sweet green melon with a slight harsh herbaceous melonal nuance with a powdery rosy nuance. Taste threshold values: Taste characteristics at 5 to 10 ppm: green, estry melon, berry seedy with a floral and slightly fatty nuance. Natural occurrence: Reported found in kumquat and geranium oil.

GERANYL VALERATE Synonyms: Pentanoic acid, (2E)-3,7-dimethyl-2,6-octadienyl ester; 2,6-Octadien-1-ol, 3,7-dimethyl-, valerate, (E)-; Geranyl 2-methylbutanoate; Pentanoic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; Valeric acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-; Geraniol valerate; Geranyl pentanoate; (E)-Geranyl valerate; Pentanoic acid, (2E)-3,7-dimethyl-2,6-octadien-1-yl ester; 2,6-Dimethyl-2,6-octadiene-8-yl-pentanoate CAS No.: CoE No.:

10402‑47‑8 468

FL No.: 09.150 EINECS No.: 233‑869‑1

FEMA No.: JECFA No.:

4123 1821

NAS No.:

n/a

Description: Colorless liquid; fruity pineapple aroma. Consumption: Odor and/or flavor used in floral, fruit, orchid, osmanthus, rose, sassafras and tobacco. 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: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C H3

C H3

O

C15H26O2/238.37

C H3 H3C

O

Specifications: (JECFA, 2008) Appearance

Colorless liquid

Refractive index

Assay (min)

95%

Solubility

Boiling point

290–291°C

Specific gravity

1.465–1.471 (20°C) Practically insoluble to insoluble in water; soluble in ethanol 0.887–0.900 (25°C)

GERMANDER CHAMAEDRYS

749

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, floral type. Taste threshold values: n/a Natural occurrence: Reported found in geranium leaf oil, India (0.22%), geranium oil, Rwanda (0.18%), geranium petiole oil, India (0.37%), geranium stem oil, India (0.11%) and sassafras leaves.

GERMANDER CHAMAEDRYS Botanical name: Teucrium chamaedrys L. Botanical family: Labiatae; Lamiaceae Other names: Chamaedrys; Wall germander; Common germander Foreign names: Germandree officinale (Fr.), Echter Gamader (Ger.), Xamedrios (Sp.), Camedrio (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6068 977081‑08‑5

Description: This small perennial herb is widespread from central Europe to Asia and North Africa. It is 10 to 30 cm (4 to 12 in.) high with a thin rhizome with stolons, shrubby stalks and spiked pinkish-red flowers. It blooms from May to September. The part used is the flowering tops. Germander has a bitter, tonic flavor. Germander and teucrin A, a major constituent, are claimed to be hepatotoxic.* Derivatives: Infusion (5%), 10% alcohol extract, and tincture (20% in 60% alcohol) Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Essential oil composition: Germander contains tannins, a small amount of a bitter body, an essential oil, and a camphor-like body, and is volatile with boiling water. Aroma threshold values: n/a Taste threshold values: n/a

*

Kouzi et al. (1994). Chem. Res. Toxicol. 7, 850.

GERMANDER CHAMAEDRYS EXTRACT

750

GERMANDER CHAMAEDRYS EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6069 977091‑51‑2

Description: See Germander Chamaedrys. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GERMANDER CHAMAEDRYS EXTRACT SOLID CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6070 977091‑52‑3

Description: See Germander Chamaedrys. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GERMANDER GOLDEN Botanical name: Teucrium polium L. Botanical family: Labiatae; Lamiaceae CAS No.: CoE No.:

977088‑44‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

6071

Description: Low canescent, tomentose, lanate or rarely pilose-hispid shrubs from 10 to 30 cm (2 to 6 in.) tall; basal branches procumbent, ascending or rarely suberect; leaves cuneate-oblong or linear, semile, crenate, yellowish hoary, golden or rarely green, white, yellow or purple flowers. The shrub is native to Mediterranean regions and Asia. 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

GHATTI GUM

751

Composition: Germander contains β-sitosterol, stigmasterol, campesterol, brassicasterol and clerosterol.* Presence of 10 terpenoidal compounds including the hydrocarbons β-pinene, limonene, α-phellandrene, and γ- and δ-cadinenes and the alcohols linalool, terpine-4-ol, cedrol, cedrenol and guaiol was detected in germander oil. The oil is rich in alcohols and devoid of esters.† Aroma threshold values: n/a Taste threshold values: n/a

GHATTI GUM Botanical name: Anogeissus latifolia (Roxb. ex DC.) Wall. ex Beddome Botanical family: Combretaceae Other names: Gum ghatti; Anogeissus latifolia gum; Indian gum; Plant extract, gum ghatti CAS No.: CoE No.:

9000‑28‑6 n/a

FL No.: n/a EINECS No.: 232‑534‑7

FEMA No.: JECFA No.:

2519 n/a

NAS No.:

2519

Description: Gum ghatti is an exudate from the tree Anogeissus latifolia, a large tree, widely distributed in India and Ceylon. The name “ghatti” is derived from the word ghats, meaning “passes,” and given to the gum because of its ancient mountain transportation routes. The tree A. latifolia is also used as a source of timber, and its tannin-rich leaves are used for tanning. Production, collection and processing methods are very similar to those for gum karaya. The largest crop is normally picked in April. The gum is an exudate from damaged bark, which is gathered by hand during the dry season and sold at auction; tears are ground to a fine particle size by the processor. Consumption: Annual: 2633.33 lb

Individual: 0.002231 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1333, 582.7333 FDA (other): n/a JECFA: No ADI allocated (1985) Trade association guidelines: FEMA PADI: 0.116 mg

OFI: n/a

Specifications: (FCC, 1996) Ash (acid insoluble) Ash (total) Arsenic (as As)

Not more than 1.75% Not more than 6% Not more than 3 mg/kg

Insoluble matter Lead Loss on drying

Heavy metals (as Pb) Not more than 0.002%

Viscosity

Not more than 1% Not more than 5 mg/kg Not more than 14% A 5% solution exhibits the viscosity measured in centipoises within the range stated on the label

Physical–chemical characteristics: It is light- to dark-tan and is insoluble in 90% alcohol. Gum ghatti is essentially a calcium salt of ghattic acid, a polysaccharide with a molecular weight of approximately 12,000. Structure is a complex water-soluble polysaccharide occurring as a calcium–magnesium salt. Composition: The gum contains chains of 1,6-linked beta-D-galactopyranose residues, to which aldobiuronic acid units are attached, either directly or through one or more 1,6-linked galactose residues. Gum ghatti is composed of L-arabinose, D-galactose, D-mannose, D-xylose, D-glucuronic acid, in a molar ratio of 10:6:2:1:2, and traces of 6-deoxyhexose. Reported uses (ppm): (FEMA, 1994) Food Category Frozen dairy

Usual 0.45

Aroma threshold values: n/a Taste threshold values: n/a

* †

Capasso et al. (1983). Boll. Soc. Ital. Biol. Sper. 59, 1639. Hassan et al. (1979). J. Pharm. Sci. 68, 800.

Max. 0.90

Food Category Nonalcoholic beverages

Usual 1.00

Max. 2.00

GINGER

752

GINGER Botanical name: Zingiber officinale Roscoe Botanical family: Zingiberaceae Other names: Ginger; Ginger root; Black ginger; Zingiberis rhizomes Foreign names: Gingembre (Fr.), Ingwer (Ger.), Jenijbre (Sp.), Zenzero (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2520 n/a

NAS No.: EAFUS No.:

2520 977001‑38‑9

Description: An herbaceous plant native to Asia, ginger is cultivated in tropical and subtropical countries (Jamaica, India, Africa, southern China and Australia). It can grow 60 to 90 cm (2 to 3 ft) tall and has tuber-like rhizomes with leaf-bearing and flower-bearing stems. The rhizomes must split for the plant to propagate. The African and Cochin variety rhizomes are used most frequently for distillation. It has a warm, sweet, strongly aromatic odor; sharp, pungent flavor. The rhizome is harvested between 6 and 20 months; taste and pungency increase with maturity. Brown ginger is produced from unpeeled rhizomes, whereas white ginger is produced from skinned rhizomes. Medicinal use of ginger dates back to ancient history and references to its use are found in Sesruta scriptures of Aurvedic medicine, as well as in Sanskrit writings.* Derivatives: Fluid extract, tincture (20% in 60 to 65% ethanol), oleoresin Consumption: Annual: 3,500,000.00 lb

Individual: 2.9661 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.10, 582.10, 582.20; 27 CFR 17.132 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 581.931 mg

IOFI: Natural

Composition: The characteristic aroma of ginger is due mainly to the presence of a zingiberol volatile oil. The major constituents in the rhizomes are carbohydrates (50 to 70%), lipids (2 to 8%). The lipids include free fatty acids (palmitic, oleic, linoleic, linolenic, capric, lauric and myristic), triglycerides and lecithins. Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fats, oils Fruit juices

Usual 3024.00 92.00 113.00 808.20 564.00 580.00

Max. 5248.00 92.00 113.00 2114.00 836.00 2232.00

Food Category Gelatins, puddings Gravies Hard candy Meat products Nonalcoholic beverages Processed vegetables

Usual 300.20 264.00 2500.00 538.60 5.59 304.90

Max. 1135.00 1124.00 2500.00 2488.00 5.59 2596.00

Aroma threshold values: n/a Taste threshold values: n/a

GINGER EXTRACT Other names: Zingiber officinale Extract CAS No.: CoE No.:

84696‑15‑1 n/a

FL No.: n/a EINECS No.: 283‑634‑2

FEMA No.: JECFA No.:

2521 n/a

NAS No.:

2521

Description: Alcoholic extract of dried ginger. Ginger extract has a spicy and pungent taste. Also see Ginger. Consumption: Annual: 583.33 lb

*

Langner et al. (1998). Adv. Ther. 15, 25.

Individual: 0.0004943 mg/kg/day

GINGER OIL

753

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 51.893 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 56.50 201.50 64.43 64.58

Max. 70.66 233.40 85.95 84.53

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 69.57 154.50 58.49 99.34

Max. 89.51 175.00 77.01 119.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.5%: spicy ginger with a sweet, warm, woody bite.

GINGER OIL Other names: Ginger oil; Ginger, oil; Ginger oleoresin; Oil of Ginger; Oils, ginger CAS No.: CoE No.:

8007‑08‑7 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2522 n/a

NAS No.:

2522

Description: Obtained by steam distillation of dried, ground rhizomes. The yield is approximately 0.25 to 1.2%. The oil has a warm, spicy, aromatic odor; the oil tends to thicken and darken on exposure to air. The oil lacks the pungency of the other derivatives. Consumption: Annual: 31000.00 lb

Individual: 0.02627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 6.154 mg

IOFI: Natural

Specifications: (FCC, 1996) Angular rotation Between –28° and –47° Heavy metals (as Pb) Passes test Refractive index Between 1.488 and 1.494 (20°C)

Saponification value Specific gravity

Not more than 20 0.870–0.882 (25°C)

Physical–chemical characteristics: Ginger oil is a light-yellow to yellow liquid. It is soluble in most fixed oils and in mineral oil. It is soluble, usually with turbidity, in alcohol, but it is insoluble in glycerin and propylene glycol. Essential oil composition: Main constituents include sesquiterpenes, farnesene, methylheptenone, cineol, borneol, geraniol and linalool. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 11.33 21.78 32.00 12.90 22.37

Max. 14.95 36.88 32.00 21.18 29.47

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 24.60 17.77 11.47 5.75 16.36

Max. 37.88 46.14 19.67 10.61 27.61

GINGER OLEORESIN

754

GINGER OLEORESIN Other names: Resins, oleo-, ginger CAS No.: CoE No.:

8002‑60‑6 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2523 n/a

NAS No.:

2523

Description: It is produced by solvent extraction of the dried unpeeled rhizome of Zingiber officinale, ground to a moderately coarse powder and subsequent removal of the solvent. Ginger oleoresin has a characteristic odor and pungent flavor of ginger. Consumption: Annual: 29,333.33 lb

Individual: 0.02485 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): Approved for OTC use (21 CFR 310.544, 310.545); excipient (CDER, 1996); HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 28.653 mg

IOFI: Natural

Physical–chemical characteristics: A dark-brown, viscous liquid, which usually deposits a grainy mass at the bottom of the container. It is soluble in alcohol (with sediment). Composition: The main constituents, in addition to those listed for the essential oil, include zingerone (a ketone, probably responsible for the pungent flavor) and gingerol. Oleoresin provides 4 to 7.5% of pungent substances as gingerol homologues, shogaol homologues, zingerone and volatile oils. Volatile oils (1 to 3%) consist of mainly sesquiterpenes β-besabolene and zingiberene. Gingerols, a class of cardiotonic compounds, have been identified in the oleoresins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy Fruit juice

Usual 79.75 81.19 82.53 32.81 53.00

Max. 99.83 103.60 107.60 36.81 203.00

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 40.10 40.23 31.13 34.05 45.05

Max. 45.37 50.00 62.36 63.91 61.58

Aroma threshold values: Aroma characteristics at 1.0%: rooty, aldehydic lemon citrus, strong cinnamic and raisinlike notes, ginger and cedar woody on dry out. Taste threshold values: Taste characteristics at 4 to 10 ppm: aldehydic citrus, spicy, rooty ginger with a biting tingle.

GINSENG Botanical name: Panax quinquefolius L. or P. ginseng C. A. Meyer. Botanical family: Araliaceae Other names: American Ginseng; Panax Ginseng; Divine root; Root of life; Jin-chen, Red Berry; Ginseng, Panax pseudoginseng, ext.; Prosapogenin CAS No.: CoE No.:

84650‑12‑4 (50647‑08‑0) n/a

FL No.:

n/a

EINECS No.: 283‑493‑7

FEMA No.:

n/a

JECFA No.:

n/a

NAS No.:

n/a

Description: Ginseng is among the world’s most well-known herbs. A number of species of ginseng grow around the wolrd. Several species and varieties of ginseng are recognized from different countries. The two most commonly used species are P. folium L. and P. ginseng C.A. Meyer. Ginseng has a perennial, fusiform, whitish, thick and fleshy root, transversely wrinkled and terminating in fibers. The roots mature slowly and are harvested only after the first 3 years. The stem is round, smooth, green, often with a tinge of red, about 30 cm (1 ft) high, regularly divided at the top into three petioles, with a flower-stalk in the center. The petiole is round, smooth and swollen at the base; leaves 3 to 7, ternate, quinate, or septentate that drop in the fall. Flowers are small, greenish, in a simple umbel, supported by a round, slender peduncle, which rises from the top of the stem in the center of the petioles. The plant bears a cluster of red or yellowish fruits from June to July. The berries are kidney-shaped, retuse at both ends, compressed, of a brightscarlet color, crowned with a calyx and styles, and contain two and sometimes three semicircular seeds. Root is the part used. It has a faint smell and the taste is sweetish, somewhat bitter, mucilaginous and feebly aromatic. Derivatives: Infusion

N-GLUCONYL ETHANOLAMINE

755

Consumption: Annual: 22,154,000 lb (1993, world production)

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 310.528 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: As early as 1854, a saponin called panaquilon was obtained from an aqueous infusion of P. quinquefolium.* Several classes of compounds have been isolated from ginseng root. These include triterpene saponins, essential oil-containing polyacetylenes and sesquiterpenes, polysaccharides, peptidoglycans, nitrogen-containing compounds, and various ubiquitous compounds, such as fatty acids, carbohydrates and phenolic compounds. Several studies have focused on the steroid-like compounds called ginsenoside. Five new dammarane-type triterpene oligoglycosides called quinquenosides I, II, III, IV and V were isolated together with 14 known dammarane-type triterpene oligoglycosides such as chikusetsusaponin IVa, pseudo-ginsenoside-RC1, malonyl-ginsenoside-Rb1, and notoginsenosides-A,-C, and -K from the 1-butanol-soluble fraction. From the ethyl acetate-soluble fraction, four known acetylenic compounds and 6ʹ-O-acetyl ginsenoside-Rg1 were isolated.† Reported uses: Some popular products are made from ginseng, which include many types of ginseng herbal teas sold in tea bags, granules and ready-to-drink cans. The dried roots, prongs and especially the fibers can be steeped in hot water to produce a liquid tea that manufacturers can sweeten and package aseptically. The supplementation of chewing gums and candies with ginseng are also popular applications. Aroma threshold values: n/a Taste threshold values: n/a

N-GLUCONYL ETHANOLAMINE Synonyms: N-(2-Hydroxyethyl)-hexonamide; 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)-hexanamide; Gluconic acid ethanolamine; N-(2-Hydroxyethyl)-gluconamide; N-(2-Hydroxyethyl)galactonamide CAS No.: CoE No.:

686298‑93‑1 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4254 1772

NAS No.:

n/a

Description: White, crystalline powder, cooked brown and roasted aroma. Regulatory Status: CoE:n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.372 mg

IOFI: n/a

Empirical Formula/MW: OH

C8H17NO7/239.23

OH NH

HO

OH OH

OH

O

Specifications: (JECFA, 2008)

* †

Assay (min)

99%

Refractive index

Melting point

99–100°C

Solubility

Garrigues. (1854). Am. J. Pharm. 90, 231. Yoshikawa et al. (1998). Chem. Pharm. Bull. (Tokyo) 46, 647.

1.591 ± 0.02 (20°C) Very soluble in water; insoluble in pentane; slightly soluble in ethanol

N-GLUCONYL ETHANOLAMINE PHOSPHATE

756 Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy

Usual 5.00 5.00 5.00 3.00 10.00 5.00 5.00 5.00 15.00 5.00 10.00 10.00

Max. 30.00 50.00 40.00 20.00 50.00 50.00 75.00 40.00 75.00 40.00 100.00 75.00

Food Category Imitation dairy Instant coffee/tea Meat products Milk products Nonalcoholic beverages Poultry Seasoning, flavors Snack foods Soft candy Soups Sugar substitutes

Usual 5.00 3.00 10.00 5.00 15.00 20.00 5.00 10.00 10.00 10.00 5.00

Max. 50.00 30.00 100.00 50.00 150.00 100.00 15.00 100.00 75.00 100.00 15.00

Synthesis: n/a Aroma threshold values: High strength odor, roasted type; recommended smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

N-GLUCONYL ETHANOLAMINE PHOSPHATE Synonyms: N-(2-Hydroxyethyl)-hexonamide phosphate; 2-[(2,3,4,5,6-Pentahydroxyhexanoyl)-amino]ethyl dihydrogen phosphate; 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)-hexanamide phosphate; Gluconic acid ethanolamine phosphate; N-[2Phosphonooxy)ethyl]galactonamide CAS No.: CoE No.:

791807‑20‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4255 1773

NAS No.:

n/a

Description: White, crystalline powder; cooked brown and roasted aroma. Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.599 mg

IOFI: n/a

Empirical Formula/MW: OH O

HO OH

C8H18NO10P/319.21

N HO

O P

OH

OH OH

OH

Specifications: (JECFA, 2008) Assay (min)

95%

Refractive index

Melting point

138–139°C

Solubility

1.608 ± 0.05 (20°C) Very soluble in water; insoluble in pentane; slightly soluble in ethanol

Reported uses (ppm): (FEMA, 2007) Food Category Gravies Meat products Seasoning, flavors

Usual 5.00 5.00 5.00

Max. 15.00 15.00 15.00

Food Category Snack foods Soups

Usual 5.00 5.00

Max. 15.00 15.00

L-GLUTAMIC ACID

757

Synthesis: n/a Aroma threshold values: High strength odor, roasted type; recommended smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLUCOSE PENTAACETATE Synonyms: Pentaacetyl glucose; 1,2,3,4,6-Pentaacetyl-α-D-glucose; 1,2,3,4,6-Pentaacetyl-β-D-glucose CAS No.: CoE No.:

3891‑59‑6 n/a

FL No.: 09.258 EINECS No.: 223‑439‑1

FEMA No.: JECFA No.:

2524 n/a

NAS No.:

2524

Description: Glucose pentaacetate is odorless, but has a bitter flavor. Consumption: Annual: <1.00 lb

Individual: 0.00000175 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Artificial

Empirical Formula/MW:

C16H22O11/390.34

Specifications: (Burdock, 1997) Appearance

White, crystalline powder

Assay

Commercial product probably a mixture of 90% β-d and 10% α-d

Melting point

Pure α-d, 114°C; pure β-d, 135°C

Optical rotation

At 20°C: α-d, + 101.6°; β-d, + 3.8°

Solubility

Insoluble in water and pet ether; soluble in alcohol, benzene and ether; α-d, 5 g/100 mL CHCl3; β-d, 7 g/100 mL CHCl3

Reported uses (ppm): n/a Synthesis: By acetylation of glucose using any number of techniques, including ZnCl2 and pyridine, sodium acetate, and acetic anhydride and pyridine. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 100 ppm: bitter-like with a citrus tonic flavor. Natural occurrence: Not reported found in nature.

L-GLUTAMIC ACID Synonyms: Aminoglutaric acid; alpha-Aminoglutaric acid; L-2-Aminoglutaric acid; 2-Amino-pentanedioic acid; 1-Aminopropane1,3-dicarboxylic acid; Glusate; Glutacid; Glutamate, L; Glutamic acid; Glutamic acid, L; alpha-Glutamic acid; L-Glutamic acid; L-(+)-Glutamic acid; (S)-Glutamic acid; (S)-(+)-Glutamic acid; Glutamicol; Glutamidex; Glutaminic acid; Pentanedioic acid, 2-amino-, (S)

L-GLUTAMINE

758

CAS No.: CoE No.:

56‑86‑0 n/a

FL No.: n/a EINECS No.: 200‑293‑7

FEMA No.: JECFA No.:

3285 1420

NAS No.: E No.:

3285 620

Description: L-Glutamic acid has a very faint odor reminiscent of yeast or freshly baked bread and a mild, somewhat sweet, meatlike taste. This is a naturally occurring amino acid of plant and animal proteins. The average glutamic acid content of food proteins is 20%, expressed as glutamic acid per 100 g of the edible portions. For a detailed description, see Burdock (1997). Consumption: Annual: 40000.00 lb

Individual: 0.03389 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320, 182.1045, 172.345, 172.585, 573.500 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 116.280 mg

IOFI: Nature Identical

Empirical Formula/MW: C5H9NO4/147.13 Specifications: (JECFA, 2008) Appearance

White, free-flowing, crystalline powder

Specific rotation

+30 to +32 (22°, 6N HCl)

Assay (min)

98%

Solubility

Slightly soluble in water and ether, insoluble in ethanol

Melting point

247–249°

Reported uses (ppm): (FEMA, 1994) Food Category Breakfast cereals Condiments, relishes Gravies Meat products

Usual 400.00 400.00 400.00 400.00

Max. 400.00 400.00 400.00 400.00

Food Category Milk products Nonalcoholic beverages Soups

Usual 400.00 400.00 400.00

Max. 400.00 400.00 400.00

Synthesis: By hydrolysis of gluten (wheat, corn or other vegetable sources); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and l-isomer by fractional crystallization; from 2-cyclopentenylamine; by microbial conversion of α-ketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid, using B. pumilus; from starch. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as occurring in many vegetable proteins, in beef fibrin, in the chrysalis of silkworm, in the hydrolysate of crystalline insulin. Also present in other important peptides, such as glutathione, tyrocidin, folic acid, β-lactoglobulin, secretin and bacitracin, and in growth hormone.

L-GLUTAMINE Synonyms: 2-Aminoglutaramic acid; L-2-Aminoglutaramidic acid; Glumin; Glutamic acid amide; Glutamic acid 5-amide; L-Glutamic acid gamma-amide; L-Glutamid; Glutamine; gamma-Glutamine; Glutamine, L; L-Glutamine; Levoglutamid; Levoglutamida; Levoglutamide; Levoglutamidum; Pentanoic acid, 2,5-diamino-5-oxo-, (S) CAS No.: CoE No.:

56‑85‑9 n/a

FL No.: 17.007 EINECS No.: 200‑292‑1

FEMA No.: JECFA No.:

3684 1430

NAS No.:

3684

Description: L-glutamine is odorless, but has a slightly sweet taste. L-glutamine performs a major role in DNA synthesis and supports the immune system by means of glutathione synthesis. Consumption: Annual: 550.00 lb

Individual: 0.0004661 mg/kg/day

GLYCEROL

759

Regulatory Status: CoE: n/a FDA: 21 CFR 172.320 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 3.076 mg

IOFI: n/a

Empirical Formula/MW: C5H10N2O3/146.15 Specifications: (JECFA, 2008) Appearance

White crystals or crystalline powder

Solubility

Assay (min)

98%

Specific rotation

Melting point

190–192°C

Soluble in water and ether; insoluble in ethanol Between +15.5° and +16.5° (25°, 1N HCl)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products Nut products

Usual 10.00 20.00 15.00

Max. 350.00 350.00 350.00

Food Category Seasonings, flavorings Soft candy

Usual 25.00 10.00

Max. 350.00 350.00

Synthesis: By isolation from sugar beet juice. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported as the most abundant free amino acid in animal plasma and tissue.

GLYCEROL Synonyms: Glycerin; 1,2,3-Propanetriol; Trihydroxypropane CAS No.: CoE No.:

56‑81‑5 n/a

FL No.: n/a EINECS No.: 200‑289‑5

FEMA No.: JECFA No.:

2525 n/a

NAS No.: E No.:

2525 422

Description: Glycerol is a sweet-tasting, syrupy liquid. It has not more than a slight characteristic odor, which is neither harsh nor disagreeable. Glycerol is a trihydric alcohol. It is hygroscopic and its solutions are neutral. Consumption: Annual: 28,833,333.33 lb

Individual: 24.4350 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.90, 182.1320, 172.852, 172.866, 184.1101, 184.1278, 184.1324, 184.1328, 184.1329, 184.1505, 582.1320, 172.615, 172.735, 172.811, 172.830, 172.834, 172.850, 172.861, 184.1535, 184.1555, 184.1622, 184.1764, 582.60; 27 CFR 21.59, 21.151 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Not specified (1976) Trade association guidelines: FEMA PADI: 7.279 mg Empirical Formula/MW:

C3H8O3/92.09

IOFI: Nature Identical

GLYCEROL ESTER OF ROSIN

760 Specifications: (FCC, 1996) Appearance

Clear, colorless, syrupy liquid

Readily carbonizable substances

Passes test

Assay

Not less than 95% and not more than 100.5% C3H8O3

Residue on ignition

Not more than 0.01%

Chlorinated compounds (as Cl)

Not more than 0.003%

Solubility

Color Passes test Heavy metals (as Pb) Not more than 5 mg/kg

Specific gravity

Miscible with water, alcohol; insoluble in chloroform, ether, fixed oils, volatile oils Not more than 1.249

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Confection, frosting Fats, oils Frozen dairy Fruit juice Gelatins, puddings Gravies

Usual 0.49 17.84 13.63 69.72 0.20 0.33 0.02 25.64 0.17

Max. 0.92 34.04 18.55 69.74 0.21 0.46 0.07 42.75 0.20

Food Category Hard candy Jams, jellies Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 21.71 42.00 1.11 83.59 0.72 21.50 1.78 74.02

Max. 22.49 54.00 1.76 83.59 1.39 23.50 3.75 74.02

Synthesis: Obtained from oils and fats as a by-product in the manufacture of soaps and fatty acids; synthesized from propylene; also production from sugars by fermentation. Aroma threshold values: Greater than 20,000 ppm Taste threshold values: n/a Natural occurrence: Reported found in cocoa, apple, cider, beer, sour cherries, peach and wine.

GLYCEROL ESTER OF ROSIN Synonyms: Rosin, glycerol ester; Rosin, glycerin ester; Rosin, glycerine ester; Rosin, glycerol resin; NovaRes1190; Resin acids and rosin acids, esters with glycerol; Glycerol ester of disproportionated rosin; Glycerol ester of rosin; Glycerol, rosin polymer; Glyceryl rosinate; Gum rosin, glyceryl ester; Ester gum; Foral 85 CAS No.: CoE No.:

8050‑31‑5 n/a

FL No.: n/a EINECS No.: 232‑482‑5

FEMA No.: JECFA No.:

4226 n/a

NAS No.:

n/a

Description: Consumption: Odor and/or flavor used in film formers. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 13.65 mg

IOFI: n/a

Empirical Formula/MW: C3H8O3,, unspecified Specifications: (The Good Scents Co., 2009) Acid value (max)

11.0

Solubility

Insoluble in water; soluble in ethanol

GLYCEROL TRIBUTYRATE

761

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages

Usual 100.00

Max. 1000.00

Food Category Nonalcoholic beverages

Usual 100.00

Max. 1000.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCEROL TRIBUTYRATE Synonyms: Butanoic acid, 1,2,3- propanetriyl ester; Butyric acid triester with glycerin; Butyrin; Butyrin, tri; Butyryl triglyceride; Glycerin tributyrate; Glycerol tributanoate; Glycerol tributyrate; Glyceroltributyrin; Tributin; Tributyrin; Tri-n-butyrin; Tributyroin; Tributyryl glyceride; 1,2,3-Propanetriyl butanoate CAS No.: CoE No.:

60‑01‑5 747

FL No.: 09.211 EINECS No.: 200‑451‑5

FEMA No.: JECFA No.:

2223 922

NAS No.:

2223

Description: Glycerol tributyrate has a characteristic odor and bitter taste. Consumption: Annual: 1200.00 lb

Individual: 0.001016 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1903, 582.60 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 108.596 mg

IOFI: Artificial

Empirical Formula/MW:

C15H26O6/302.36

Specifications: (JECFA, 2008) Acid value

5.0

Refractive index

Appearance

Colorless, somewhat oily liquid

Solubility

Assay Boiling point

99% C15H26O6 308°C

Specific gravity

1.431–1.441 (20°C) Miscible in alcohol; soluble in organic solvents and oils; insoluble in water 1.034–1.037 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils Frozen dairy

Usual 766.50 21.45 6.79

Max. 956.50 33.70 8.54

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Synthesis: Prepared by esterification of glycerol with excess butyric acid. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 30 ppm: bitter, waxy, fatty, cheese and butter nuances. Natural occurrence: Not reported found in nature.

Usual 8.00 2.56 423.10

Max. 10.00 4.38 770.00

GLYCERYL 5-HYDROXYDECANOATE

762

GLYCERYL 5-HYDROXYDECANOATE Synonyms: Decanoic acid, 5-hydroxy-, monoester with glycerol; Decanoic acid, 5- hydroxy-, monoester with 1,2,3-propanetriol; Glyceryl 5-hydroxydcanoate; 5- Hydroxydecanoic acid, monoester with glycerol CAS No.: CoE No.:

26446‑31‑1 10648

FL No.: 09.543 EINECS No.: 247‑699‑0

FEMA No.: JECFA No.:

3685 923

NAS No.:

3685

Description: Glyceryl 5-hydroxydecanoate has a mild, fatty odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; no safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 2.325 mg

IOFI: Artificial

Empirical Formula/MW:

C13H26O5/262.34

Specifications: (JECFA, 2008) Acid value (max) Appearance Assay (min)

10.0 Colorless to pale yellow, viscous liquid 56% (mono-, di- and trigycerides)

Refractive index Solubility Specific gravity

1.465–1.468 (20°C) Insoluble in water; soluble in hot organic solvents and oils 1.045–1.051 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 15.00 15.00

Max. 50.00 50.00

Food Category Imitation dairy

Usual 5.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL 5-HYDROXYDODECANOATE Synonyms: Dodecanoic acid, 5-hydroxy-, monoester with glycerol; Glyceryl 5-hydroxydodecanoate; 5-Hydroxydodecanoic acid, monoester with glycerol CAS No.: CoE No.:

26446‑32‑2 10649

FL No.: 09.544 EINECS No.: 247‑700‑4

FEMA No.: JECFA No.:

3686 924

NAS No.:

3686

Description: Glyceryl 5-hydroxydodecanoate has a mild, fatty odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002).

Individual: n/a

GLYCERYL-LACTO ESTERS OF FATTY ACIDS

763

Trade association guidelines: FEMA PADI: 3.872 mg

IOFI: Artificial

Empirical Formula/MW:

C15H30O5/290.40

Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Viscous, colorless to slightly yellow liquid

Solubility

Assay Boiling point

40% (mono-, di- and triglycerides) 120–250 (1–2 mmHg)

Specific gravity

1.464–1.467 (20°C) Insoluble in water; soluble in hot organic solvents and oils; soluble in hot alcohol 1.007–1.013 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Fats, oils

Usual 25.00 25.00

Max. 50.00 50.00

Food Category Imitation dairy

Usual 5.00

Max. 10.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL-LACTO ESTERS OF FATTY ACIDS Synonyms: Durlac 100; Lactylated mono- and diglyceride; Glyceryl lactopalmitate/stearate CAS No.: CoE No.:

98084‑79‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4124 n/a

NAS No.: EAFUS No.:

n/a 977051‑31‑2

Description: n/a Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.852 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 1.494 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Condiments, relishes

Usual 6.00 6.00 6.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 100.00 20.00 200.00

Food Category Gravies Seasonings, flavors Snack foods

Usual 60.00 2.30 0.20

Max. 400.00 15.00 40.00

GLYCERYL MONOOLEATE

764

GLYCERYL MONOOLEATE Synonyms: Glycerin monooleate; Glycerine monooleate; Glycerol, 1-mono (9-octa-decenoate); Glycerol monooleate; Glycerol oleate; Glyceryl monooleate; Glyceryl oleate; Monoglyceryl oleate; Monoolein; Monooleoylglycerol; 9-Octadecenoic acid (Z)-, monoester with 1,2,3-propanetriol; Oleic acid glycerol monoester; Oleic acid, monoester with glycerol; Oleic acid monoglyceride; Olein, mon; Oleoylglycerol; Oleylmonoglyceride; Olicine; Peceol; 9-Ooctadecenoic acid (z)-, monoester with 1,2,3-propanetriol CAS No.: CoE No.:

25496‑72‑4 n/a

FL No.: n/a EINECS No.: 247‑038‑6

FEMA No.: JECFA No.:

2526 919

NAS No.:

2526

Description: Glyceryl monooleate has a faint fatty odor. It is a polar lipid that swells in water to give several phases with different rheological properties. Glyceryl monooleate is a mixture of the glycerides of oleic acid and other fatty acids, consisting mainly of monooleate. Consumption: Annual: 84333.33 lb

Individual: 0.07146 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1323; 172.832 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 15.408 mg

IOFI: n/a

Empirical Formula/MW:

C21H40O4/356.54

Specifications: (JECFA, 2008) Appearance Assay (min) Boiling point

Pale-yellowish, oily, somewhat viscous liquid 65%: total 95% mono-/di-/ tri-glycerides 250°C (8 mmHg)

Refractive index Solubility Specific gravity

1.462–1.468 (20°C) Soluble in hot organic solvents and hot alcohol; insoluble in water 0.925–0.935 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Meat products

Usual 40.00 100.00

Max. 80.00 200.00

Food Category Nonalcoholic beverages

Usual 20.00

Max. 22.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL MONOSTEARATE Synonyms: Glycerin monostearate; Glyceryl monostearate; Glyceryl stearate; Monostearin; Octadecanoic acid, monoester with 1,2,3-propanetriol; Stearic acid, monoester with glycerol; Stearic monoglyceride CAS No.: CoE No.:

31566‑31‑1 n/a

FL No.: n/a EINECS No.: 250‑705‑4

FEMA No.: JECFA No.:

2527 918

NAS No.:

2527

Description: Glyceryl monostearate is waxy to the touch and has a slight, mild fatty odor and taste. The USP describes glyceryl monostearate as consisting of not less than 90% of monoglycerides, chiefly glyceryl monostearate and glyceryl monopalmitate. Consumption: Annual: 3,683,333.33 lb

Individual: 3.1214 mg/kg/day

GLYCERYL TRIBENZOATE

765

Regulatory Status: CoE: n/a FDA: 21 CFR 139.150, 184.1324, 139 et seq., 175.210, 582.1324 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 0.906 mg

IOFI: n/a

Empirical Formula/MW:

C21H42O4/358.56

Specifications: (JECFA, 2008) Appearance Assay (min)

White to pale yellow wax-like solid 65%: total 95% mono-/di-/ tri-glycerides

Melting point

65–70°C Soluble in hot oils, organic solvents and hot alcohol; insoluble in water

Solubility

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Confection, frosting Fats, oils Frozen dairy Gelatins, puddings Imitation dairy

Usual 3.20 2.32 5.00 0.25 1.29 0.48 5.00 1.92

Max. 5.18 3.68 10.00 0.80 1.42 0.82 5.00 2.92

Food Category Meat products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy Soups Sweet sauce

Usual 0.10 0.02 20.00 2.26 1.06 3.66 0.30 3.90

Max. 0.30 0.03 25.00 5.06 2.01 3.89 0.30 3.90

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL TRIBENZOATE Synonyms: 1,2,3-Propanetriol brigenzoate; tribenzoin; Glycerol tribenzoate; Glyceryl tribenzoate; 1,2,3-Propanetriol, tribenzoate; Tribenzoin; 1,2,3-Propanetriol, 1,2,3-tribenzoate CAS No.: CoE No.:

614‑33‑5 10656

FL No.: 09.812 EINECS No.: 210‑379‑6

FEMA No.: JECFA No.:

3398 861

NAS No.:

3398

Description: Glyceryl tribenzoate has a little or no odor. Consumption: Annual: <1.00 lb

Individual: 0.001184 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 10.400 mg

IOFI: n/a

GLYCERYL TRIPROPANOATE

766 Empirical Formula/MW:

C24H20O6/404.42

Specifications: (JECFA, 2008) Acid value (max)

1.0

Melting point

Appearance

White crystalline solid

Solubility

Assay (min)

95%

68–72°C Slightly soluble in ethanol at room temperature; some solubility in organic solvents; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 100.00

Max. 100.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GLYCERYL TRIPROPANOATE Synonyms: Propionic acid, triglyceride; Glycerine tripropionate; Glycerol tripropionate; Glyceryl tripropanoate; 1,2,3-Propanetriol, tripropanoate; Propionin, tri-; Tripropionin; Tripropionine CAS No.: CoE No.:

139‑45‑7 10657

FL No.: 09.263 EINECS No.: 205‑365‑1

FEMA No.: JECFA No.:

3286 921

NAS No.:

3286

Description: Glyceryl tripropanoate is odorless with a bitter taste. Consumption: Annual: 24,666.67 lb

Individual: 0.02090 mg/kg/day

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2002). Trade association guidelines: FEMA PADI: 4.266 mg Empirical Formula/MW:

C12H20O6/260.29

IOFI: Artificial

GLYCINE

767

Specifications: (JECFA, 2008) Acid value (max)

2.0

Refractive index

Appearance

Colorless to pale-yellow liquid

Solubility

Assay (min) Boiling point

97% 175°C (20 mmHg)

Specific gravity

1.428–1.435 (20°C) Soluble in organic solvents, oils and ethanol; slightly soluble in water 1.065–1.082 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy

Usual 20.00 10.00

Max. 50.00 20.00

Food Category Nonalcoholic beverages Soft candy

Usual 10.00 39.00

Max. 20.00 39.00

Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste characteristics at 75 ppm: oily, bitter with a fatty, nutty aftertaste. Natural occurrence: Reported not found in nature.

GLYCINE Synonyms: Glycocoll; Aminoacetic acid; Aminoethanoic acid; Acetic acid, amino; Acide aminoacetique; Acido aminoacetico; Acidum aminoaceticum; Amitone; Glicoamin; Gly; Glycin; Glycine; Glycine, nonmedical; Sucre de gelatine CAS No.: CoE No.:

56‑40‑6 11771

FL No.: 17.034 EINECS No.: 200‑272‑2

FEMA No.: JECFA No.:

3287 1421

NAS No.: E No.:

3287 640

Description: Glycine is odorless and has a slightly sweet taste. Consumption: Annual: 4500.00 lb

Individual: 0.003813 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.812, 172.320, 170.50, 582.5049 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: 12.710 mg

IOFI: Nature Identical

Empirical Formula/MW: C2H5O2N/75.07 Specifications: (JECFA, 2008) Appearance

White, crystalline powder

Melting point

Assay (min)

98%

Solubility

245°C Soluble in water; slightly soluble in alcohol and ether

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Jams, jellies

Usual 50.00 25.00 50.00

Max. 150.00 150.00 150.00

Food Category Nonalcoholic beverages Soft candy

Usual 50.00 25.00

Max. 150.00 150.00

Synthesis: From chloroacetic acid and ammonia; from protein sources, such as gelatin and silk fibroin; from ammonium bicarbonate and sodium cyanide; by catalytic cleavage of serine; from hydrobromic acid and methyleneaminoacetonitrile. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Gelatin and silk fibroin are reportedly the best natural sources of this amino acid.

GLYCYRRHIZIN, AMMONIATED

768

GLYCYRRHIZIN, AMMONIATED Other names: Ammoniated glycyrrhizin; Ammonium glycyrrhizate; alpha-D-Glucopyranosiduronic acid, (3-beta, 20-beta)20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-beta-D-glucuropyranuronosyl-, ammoniate; alpha-D-Glucopyranosiduronic acid, (3beta, 20beta)-20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-beta-D-glucuropyranuronosyl-, mono ammonium salt; Glycyrrhizic acid ammonium salt; Glycyrrhizic acid ammonium salt; Glycyrrhizic acid, monoammonium salt; alpha-D-; Glycyrrhizic acid monoammonium salt; Glycyrrhizin, ammoniated (Glycyrrhiza spp.); Glycyrrhizic acid, mono ammonium salt trihydrate; Glycyrrhizin monoammonium; Monoammonium glycyrrhizate; Monoammonium glycyrrhizinate CAS No.: CoE No.:

53956‑04‑0 2221

FL No.: 16.060 EINECS No.: 258‑887‑7

FEMA No.: JECFA No.:

2528 n/a

NAS No.:

2528

Description: Licorice (glycyrrhiza) root is the dried and ground rhizome and root portions of Glycyrrhiza glabra or other species of glycyrrhiza. Ammoniated glycyrrhizin is prepared from the water extract of licorice root by acid precipitation, followed by neutralization with dilute ammonia. Monoammonium glycyrrhizinate (C42H62O16NH45H2O) is prepared from ammoniated glycyrrhizin by solvent extraction and separation techniques. Consumption: Annual: 5450.00 lb

Individual: 0.004618 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 184.1408 (not to be used as a nonnutritive sweetener in sugar substitutes), 582.20 FDA (other): Listed in Inactive Ingredient Guide (CDER, 1996) JECFA: n/a Trade association guidelines: FEMA PADI: 19.177 mg

IOFI: Natural

Empirical Formula/MW: H

HO

O

H

OH H

HO H

O

HO H

C42H62O16 H3N/839.97

O

H

H

H3C

C H3 H

O

C H3

H

C H3

H

C H3 H

O HO

O H OH

C H3

NH 3

O H

H OH

O

H3C HO

Specifications: (Burdock, 1997) Arsenic (As) Ash

<3 ppm ≤2.5% for ammoniated glycyrrhizin; ≤0.5% for monoammonium glycyrrhizinate

Heavy metals (as Pb) <40 ppm

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Confection, frosting Baked goods Chewing gum Frozen dairy

Usual 27.80 625.00 61.07 720.60 50.14

Max. 58.90 625.00 61.07 2278.00 91.06

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 52.02 400.50 24.57 762.60

Max. 79.07 676.30 51.26 1511.00

GRAPEFRUIT

769

Aroma threshold values: n/a Taste threshold values: n/a

GRAINS OF PARADISE Botanical name: Aframomum melegueta Rosc. Botanical family: Zingiberaceae Other names: Cardamom seed; Guinea grains; Guinea pepper; Melegueta; Alligator pepper Foreign names: Grains de paradis (Fr.), Paradieskoerner (Ger.), Melegueta (Sp.), Grana Paradisi (It.) CAS No.: CoE No.:

n/a 15

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2529 n/a

NAS No.: EAFUS No.:

2529 977050‑87‑5

Description: The plant is native to western tropical Africa. The plant bears yellow-orange seeds with a sharp, spicy, pungent taste. The part used is the seed. It was once used as a spice under the name of piper melegueta. Grains of paradise produces a hot, peppery western African condiment with a cardamom aroma. The oil is obtained by steam distillation of the seeds. The typical yield is approximately 0.5%. Derivatives: Tincture (20% in 75% ethanol) and the distillate (80% ethanol). Consumption: Annual: <1.00 lb

Individual: 0.00002631 mg/kg/day

Regulatory Status: CoE: Seed: Category 5 (additional toxicological and/or chemical information required). Use level in ppm: nonalcoholic beverages 100; meat products. FDA: 21 CFR 182.10, 582.10 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.443 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation

ca. –3° to –4°

Specific gravity

0.894–0.884 (15°C)

Physical–chemical characteristics: The oil is a yellow liquid, scarcely scented, with a taste similar to that of the dried product. Composition: The seeds contain up to 3% by weight of dry seeds, 6- and 8-gingerols and 6- and 8-paradols in equal proportions. Seed essential oil has been found to contain eugenol and other phenols (CoE, 2000) Reported uses (ppm): (FEMA, 1994) Food Category Meat products

Usual 3.00

Max. 3.00

Food Category Nonalcoholic beverage

Usual 2.00

Max. 100.00

Aroma threshold values: n/a Taste threshold values: n/a

GRAPEFRUIT Botanical name: Citrus paradisi Macfad.; C. decumana L. Botanical family: Rutaceae Foreign names: Pamplemousse (Fr.), Pompelmusen (Ger.), Pamplemusa (Sp.), Pomplemo (It.) Description: The plant grows 9 to 15 m (30 to 50 ft) tall. The tree has a rounded and conical head, ovate glabrous leaves and smooth, gray-brown bark. The tree bears large, white, fragrant flowers. The fruit is large, light lemon or orange, with a thin rind and grayishyellow or flesh pink. The odor is fresh and citrus-like; taste is reminiscent of sweet and bitter orange to some degree. The parts used are the fruit and peel. Historically and botanically, the origin of grapefruit is uncertain and appears to have developed from the Shaddok variety native to the West Indies. The plant is cultivated in the United States (Florida, California, Texas), eastern Asia, West Indies, Brazil and Nigeria. The C. decumana variety yields the largest fruits (up to 10 kg). Derivatives: Juice and extract. Naringin, a bitter, white, crystalline glucoside, is found in the blossoms and the flavedo of the fruits. Naringin yields rhamnose and naringenin (C15H12O5) on hydrolysis. A naringin extract, prepared from the expressed peels, is used for flavors.

GRAPEFRUIT ESSENCE NATURAL

770 Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 145.145, 146.132, 150 et seq., 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Chemical components of citrus fruit include sugars, polysaccharides, organic acids, nitrogenous constituents, lipids, carotenoids (that contribute to color), vitamins, minerals, flavonoids and volatile components that contribute to aroma.* It is also high in fiber and water. Some of the constituents (naringin, naringenin, limonin and obacunone) of grapefruits have been found to affect liver enzymes. Aroma threshold values: n/a Taste threshold values: n/a

GRAPEFRUIT ESSENCE NATURAL CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6396 977091‑55‑6

Description: See Grapefruit. Consumption: Annual: 15666.67 lb

Individual: 0.01327 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.4% with 5% sucrose: citrus, juicy, grapefruit, pulpy, fleshy and fresh.

GRAPEFRUIT OIL Other names: Cold-pressed grapefruit oil; Grape fruit oil (Citrus paradisi Macf.); Grapefruit oil expressed; Oil of grapefruit; Oils, grapefruit CAS No.: CoE No.:

8016‑20‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2530 n/a

NAS No.:

6414

Description: Grapefruit oil is the volatile component obtained by expression of the fresh peels of the fruit. It has a pleasant citrus-like odor and flavor. A low-grade oil is obtained by steam distillation of the crushed peels or even from seeds, but is not used in flavor work. In the United States, grapefruit oil is produced mainly in Florida and to a lesser extent in Texas and California. Consumption: Annual: 24166.67 lb

Individual: 0.02048 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 92.361

*

Rangana et al. (1983). Crit. Rev. Food Sci. Nutr. 19, 1.

IOFI: Natural

GRAPE SEED EXTRACT

771

Specifications: (FCC, 1996) Angular rotation

Between +91° and +96°

Refractive index Residue on evaporation Specific gravity

Heavy metals (as Pb) Not more than 0.004% Lead

Not more than 10 mg/kg

Between 1.475 and 1.478 (20°C) Between 5% and 10% Between 0.848 and 0.856 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Milk products Frozen dairy Soft candy Gelatins, puddings

Usual 398.40 60.00 108.90 624.40 386.40

Max. 860.70 90.00 145.40 1083.00 883.30

Food Category Nonalcoholic beverages Alcoholic beverages Hard candy Chewing gum

Usual 164.50 111.60 143.40 1087.00

Max. 276.40 132.80 1977.00 1608.00

Physical–chemical characteristics: Its color is yellow, sometimes reddish (often showing a flocculent separation of waxy material). It is soluble in most fixed oils, often with opalescence or cloudiness. It is slightly soluble in propylene glycol and insoluble in glycerin. It may contain a suitable antioxidant. Essential oil components: The main constituents include limonene (90%), 2 to 3% volatile fraction containing oxygenated compounds and sesquiterpenes, 7 to 8% waxy fraction, C8 to C10 aldehydes (1.67%), geraniol, cadinene, small amounts of citral and dimethyl anthranilate and acids. A terpeneless oil can be prepared by vacuum distillation, yielding a more soluble and more stable concentrated oil. However, a certain amount of terpenes must be left in the oil to retain the characteristic freshness of citrus flavor. Aroma threshold values: Aroma characteristics at 1.0%: dry citrusy grapefruitlike, musty with some fruity orange notes and a terpy and aldehydic nuance. Taste threshold values: Taste characteristics at 10 ppm: dry, citrusy, mildly metallic and juicy aldehydic aftertaste. Natural Occurrence: Reported found in grapefruit.

GRAPEFRUIT OIL CONCENTRATE CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6414 977083‑05‑8

Description: See Grapefruit. Consumption: Annual: 24166.67 lb

Individual: 0.02048 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 182.20, 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

GRAPE SEED EXTRACT Botanical name: Vitis vinifera Botanical family: Vitaceae Other names: Masquelier’s™ CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4045 n/a

NAS No.:

n/a

Description: Grape seed extract has an astrigent taste. Consumption: Annual: n/a

Individual: 3 mg/kg/day (reported in FDA GRAS notification)

GUAIAC (GUM)

772 Regulatory Status: CoE: n/a FDA: GRAS (FDA GRN 000124) FDA (other): n/a JECFA: n/a Trade association guidelines: PADI: 39.399 mg/day (FEMA)

IOFI: n/a

Composition: Standardized grape seed extracts are reported to contain 74 to 78% oligomeric proanthocynidins and less than approximately 6% of free flavanol monomers on a dry weight basis. Specifically, grape seed extract contains the flavanol monomers (+)-catechin, (–)-epicatechin, (–)-epicatechin gallate, (–)-epigallocatechin and (–)-epigallocatechin gallate. Specifications: As cited in an FDA GRAS notification, specifications of grape seed extract include limits on the maximum levels of total phenols (gallic acid equivalents), total monomers, loss on drying, protein, ash, fat, polysaccharides, heavy metals, and microbial contaminants. Reported uses (ppm): (FEMA, 2002) Food Category Alcoholic beverages Cheese Condiments, relishes Frozen dairy Gelatins, puddings Imitation dairy

Usual 100.00 100.00 100.00 100.00 100.00 100.00

Max. 200.00 200.00 200.00 200.00 200.00 200.00

Food Category Instant coffee, tea Milk products Nonalcoholic beverages Seasonings, flavors Soups Sugar substitutes

Usual 100.00 100.00 100.00 100.00 100.00 100.00

Max. 200.00 200.00 200.00 200.00 200.00 200.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC (GUM) Botanical name: Guaiacum officinale L., G. sanctum L., Bulnesia sarmienti Lor. Botanical family: Zygophyllaceae Other names: Guaiac gum (Guaiacum spp.); Guaiac resin; Guiacum (resin); Gum guaiac; Gum guaiacum; Resin guaiac Foreign names: Gaiac (Fr.); Guajachol (Ger.), Guajaco (Sp.), Guaico (It.) CAS No.: 9000‑29‑7 FL No.: n/a FEMA No.: n/a NAS No.: n/a CoE No.: n/a EINECS No.: 232‑535‑2 JECFA No.: n/a Description: Bulnesia sarmienti Lor. is a wild tree 3 to 4 m high, widespread in the woods of Argentina and in the Gran Chaco area of Paraguay. This variety yields the true guaiac G. officinale L., also a tree native to tropical America (Caribbean Islands), grows wild or cultivated in Venezuela, Jamaica, Cuba and Colombia. This variety yields a resinous substance from which a tincture is prepared. The gum occurs as irregular masses enclosing fragments of vegetable tissues, or in large, nearly homogeneous masses and occasionally in more or less rounded or ovoid tears. The wood and sawdust from the tree are the parts used. Guaiac has a soft, pleasant, roselike odor reminiscent of tea roses and a slightly acrid taste. Derivatives: Fluid extract, tincture (mainly from G. officinale L.). The tincture is generally a 10% solution in 60% ethanol. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 181.24, 582.3336 FDA (other): n/a JECFA: ADI: 0 to 2.5 mg/kg bw (1973). Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Specifications: (FCC, 1996) Alcohol-insoluble residue Ash (acid-insoluble) Ash (total) Heavy metals (as Pb)

Not more than 15%

Lead

Not more than 10 mg/kg

Not more than 2% Not more than 5% Not more than 0.002%

Melting range Rosin

Between 85° and 90°C Passes test

GUAIAC WOOD EXTRACT

773

Physical–chemical characteristics: Externally, the gum is brownish-black to dusky-brown, acquiring a greenish color on long exposure; the fractured surface has a glassy luster. The thin pieces are transparent and vary in color from brown- to yellowish-orange. The powder is moderate yellow-brown, becoming olive-brown on exposure to the air. Guaiac gum dissolves incompletely, but readily in alcohol, ether, chloroform and solutions of alkalies. It is slightly soluble in carbon disulfide. Composition: Guaiac gum contains guaiaconic acid, 70.3%; guaiac–resinic acid, 10.5%; guaiac-beta-resin, 9.8%; guaiacic acid, guaiac-yellow and impurities, 4.9%; gum, 3.7%; ash constituents, 0.8%. The resin of guaiac, upon dry distillation, yields a brown-red tar containing guaiacol, pyroguaiacin, guaiol (guaiacen), tiglin-aldehyde and kreosol. Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC GUM EXTRACT CAS No.: CoE No.:

84650‑13‑5 n/a

FL No.: n/a EINECS No.: 283‑494‑2

FEMA No.: JECFA No.:

2531 n/a

NAS No.:

2531

Description: See Guaiac (Gum). The fluid extract is a reddish-brown liquid with a pleasant odor and burning, bitter taste. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510, 181.24, 582.3336 FDA (other): n/a JECFA: ADI: 0 to 2.5 mg/kg bw (1973). Trade association guidelines: FEMA PADI: 41.600 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverages

Usual 400.00

Max. 600.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAIAC WOOD EXTRACT CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

2533 n/a

NAS No.: EAFUS No.:

2533 977083‑52‑5

Description: See Guaiac Gum. Consumption: Annual: <1.00 lb

Individual: <1.00 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: 17.056 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 60.00 60.00 10.00

Max. 80.00 80.00 20.00

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 10.00 60.00 30.00

Max. 20.00 80.00 40.00

GUAIAC WOOD OIL

774

GUAIAC WOOD OIL Other names: Champaca-wood oil; Oils, champaca wood; Oils, essential, guaiac wood CAS No.: 8016‑23‑7 FL No.: n/a FEMA No.: 2534 NAS No.: 2534 n/a EINECS No.: n/a JECFA No.: n/a CoE No.: Description: The oil is obtained by steam distillation of chipped wood of Bulnesia sarmienti in approximately 3% yields. It has a woody, rose-like odor reminiscent of tea rose. Sometimes the oil exhibits a smoky note. Consumption: Annual: 300.00 lb

Individual: 0.0002542 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 2.504 mg

IOFI: Natural

Specifications: (Burdock, 1997) Optical rotation –3° to –12° at 20° Solubility Refractive index 1.5020–1.5070 (20°C) Specific gravity Physical–chemical characteristics: It is a thick, viscous, orange-brown mass.

1:7 in 70% ethanol 0.960–0.975 (25°C/25°C)

Essential oil composition: The main constituent of the oil, also known as champaca wood oil, is guaiol, a sesquiterpene alcohol (85%). Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings Aroma threshold values: n/a

Usual 0.93 10.66 20.88 2.28 2.13

Max. 1.89 14.19 20.88 4.31 3.67

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 2.72 10.00 0.75 7.11

Max. 5.36 22.00 1.45 11.38

Taste threshold values: n/a

GUAIACOL Synonyms: Guaiacol; o-Guaiacol; Guaicolina; Guaiastil; Guajakol; o-Hydroxyanisole; 2-Hydroxyanisole; 1-Hydroxy-2methoxybenzene; o-Methoxyphenol; 2-Methoxyphenol; 2-Methoxy-4-propenylphenol; Methylcatechol; o-Methyl catechol; Phenol, o-methoxy-; Phenol, 2-methoxy-; Propenylguaiacol; Pyrocatechol methyl ester; Pyrocatechol monomethyl ether; Pyroguaiac acid; 4-Propenylguaiacol CAS No.: 90‑05‑1 FL No.: 04.005 FEMA No.: 173 EINECS No.: 201‑964‑7 JECFA No.: CoE No.: Description: Guaiacol has a characteristic sweet odor. It is slightly phenolic. Consumption: Annual: 366.67 lb

2532 713

NAS No.:

2532

Individual: 0.0003107 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515; 27 CFR 21.65, 21.151 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.643 mg Empirical Formula/MW:

C7H8O2/124.14

IOFI: Natural

GUAIACYL ACETATE

775

Specifications: (JECFA, 2000) Appearance

Colorless to amber crystals

Refractive index

Assay (min)

99.0%

Solubility

Boiling point Melting point

203–206°C 28°C

Specific gravity

1.540–1.545 (20°C) Slightly soluble in water; slightly soluble in alcohol 1.1129–1.140 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Frozen dairy

Usual 1.00 1.69 0.10 0.01 0.69

Max. 3.00 3.39 0.10 0.01 1.53

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual 0.89 3.29 0.76 0.81

Max. 1.84 6.31 1.45 1.87

Synthesis: Obtained from hardwood tar or synthetically from o-nitrophenol via o-anisidine. Aroma threshold values: Detection: 3 to 31 ppb; aroma characteristics at 1.0%: phenolic, smoky, spicy, medicinal, vanilla, savory meaty, woody with a bourbon whiskey casky nuance. Taste threshold values: Taste characteristics at 2.0 ppm: woody, phenolic, bacon, savory, smoky and medicinal. Natural occurrence: Detected in the distillation product from guaiac resin; guaiacol is found in castoreum oil, in the essential oil from flowers of Pandanus odoratissimus L., in the distillation waters of orange leaves, in the essential oil of Ruta Montana L. and in the essential oil of tobacco leaves. Also reported found in lemon peel oil, bog blueberry, asparagus, cabbage, celery, onion, chive, tomato, peppermint oil, rye bread, Parmesan cheese, butter, smoked fish, meats, barley, dried bonito, malt, hardwood smoke, cognac, beer, brandy, rum, whiskies, sherry, grape wines, cocoa, coffee, tea, peanuts, popcorn, soybeans, avocado, beans, mushroom, sesame seed, mango, tamarind, rice dill, licorice, corn oil, cuttlefish and other sources.

GUAIACYL ACETATE Synonyms: Acetyl guaiacol; o-Methoxyphenyl acetate; o-Acetoxyanisole; 1-Acetoxy-2-methoxybenzene; o-Anisyl acetate; Eucol; Guaiacol acetate; Guaiacyl acetate; 2-Methoxyphenol acetate; 2-Methoxyphenyl acetate; Phenol, o-methoxy-, acetate; Phenol, 2-methoxy-, acetate; Phenol, 2-methoxy-, 1-acetate CAS No.: CoE No.:

613‑70‑7 552

FL No.: 09.174 EINECS No.: 210‑350‑8

FEMA No.: JECFA No.:

3687 718

NAS No.:

3687

Description: Guaiacyl acetate has an odor similar to that of guaiacol. Consumption: Annual: <1.00 lb

Individual: 0.0003508 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 2.065 mg

IOFI: Nature Identical

Empirical Formula/MW:

O

C9H10O3/166.18 O

O C H3

C H3

GUAIACYL PHENYLACETATE

776 Specifications: (JECFA, 2000) Acid value (max)

1.0

Refractive index

Appearance

Colorless to pale, straw-colored liquid

Solubility

Assay (min) Boiling point

98% 240–241°C

Specific gravity

1.507–1.513 (20°C) Insoluble to slightly soluble in water; miscible in alcohol 1.127–1.134 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 9.39 4.80 5.00

Max. 15.20 9.59 10.00

Food Category Nonalcoholic beverages Soft candy

Usual 5.00 5.52

Max. 10.00 11.20

Synthesis: From guaiacol and excess acetic anhydride in the presence of trace amounts of H2SO4. Aroma threshold values: Aroma characteristics at 5.0%: phenolic, guaiacol, smoky and harm-like with a woody, vanilla nuance. Taste threshold values: Taste characteristics at 50 ppm: woody, guaiacol, smoky, astringent and phenolic with vanillin and coumarin nuances. Natural occurrence: Reported found in cocoa.

GUAIACYL PHENYLACETATE Synonyms: o-Methoxyphenyl phenylacetate; Benzeneacetic acid, 2-methoxyphenyl ester; Guaiacyl phenylacetate; Guaiacol phenylacetate CAS No.: CoE No.:

4112‑89‑4 238

FL No.: 09.711 EINECS No.: 223‑898‑8

FEMA No.: JECFA No.:

2535 719

NAS No.:

2535

Description: Guaiacyl phenylacetate has a heavy, dry, woody, herbaceous odor and a woody, spicy, smoky flavor. Consumption: Annual: 21.67 lb

Individual: 0.00001836 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 0.5 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2000). Trade association guidelines: FEMA PADI: 0.970 mg

IOFI: Artificial

Empirical Formula/MW:

C15H14O3/242.27

Specifications: (JECFA, 2000) Acid value (max)

1.0

Melting point

Appearance

Amber, viscous liquid

Solubility

Assay (min)

97%

38°C Insoluble in water; very soluble in alcohol

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.47 2.44 3.00

Max. 6.46 3.25 4.00

Food Category Gravies Nonalcoholic beverages Soft candy

Synthesis: From phenylacetyl chloride and guaiacol in aqueous alkaline solutions or using pyridine.

Usual 0.20 0.73 3.14

Max. 0.50 1.56 4.75

GUAIOL ACETATE

777

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 15 ppm: sweet, phenolic, spicy, anisic with clover honey and vanilla nuances. Natural occurrence: Reported not found in nature.

GUAIENE Synonyms: 1,4-Dimethyl-7-isopropenyl-Δ-9,10-octahydroazulene; Azulene; Guaia-1(5),7 (11)-diene; Guaiene; beta-Guaiene; 1,2,3,4,5,6,7,8-Octahydro-1,4-dimethyl-7-(1-methylethylidene)-azu-Lene,(1S,cis);(1S-cis)-1,2,3,4,5,6,7,8-Octahydro-7isopropylidene-1,4-dimethylazulene CAS No.: CoE No.:

88‑84‑6 n/a

FL No.: 01.026 EINECS No.: 201‑860‑1

FEMA No.: JECFA No.:

n/a 1347

NAS No.:

7719

Description: Guaiene has earthy and spicy aroma and a delicate, woody flavor. Consumption: Annual: <1.00 lb

Individual: 0.00005701 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). Trade association guidelines: FEMA PADI: n/a

IOFI: Nature Identical

Empirical Formula/MW: C15H24/204.36 Specifications: (JECFA, 2008) Acid value (max)

<1.0

Refractive index

Appearance

Mobile, greenish-yellow liquid

Solubility

Assay (min) Boiling point

96% 118°C (2 mmHg)

Specific gravity

1.503–1.509 (20°C) Soluble in oils and alcohol; insoluble in water and propylene glycol 0.912–0.918 ( 25°C)

Synthesis: Usually prepared by dehydrating guaiol with KHSO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Guaiene is a bicyclic sesquiterpene found naturally in patchouli oil and other essential oils in small quantities. Reported found in lime peel oil, peppermint oil, calamus, lovage root, seed and leaf and mangosteen (Garcinia mangostana L.).

GUAIOL ACETATE Synonyms: 1,4-Dimethyl-7-(α-hydroxy-isopropyl)-Δ-9,10-octahydroazulene acetate; 5-Azulene-methanol, 1,2,3,4,5,6,7,8-octahydro-alpha,alpha,3,8-tetramethyl-, acetate, (3S-(3alpha,5alpha,8alpha))-; 5-Azulenemethanol, 1,2,3,4,5 alpha,6,7,8-octahydro-alpha,alpha,3beta,8beta-tetramethy-l-, acetate; Guai-1(5)-en-11-ol, acetate; Guaiac acetate; Guaiol acetate; Guaiyl acetate; 1-Methyl-1-((3S,8S)-1,2,3,4,5,6,7,8-octahydro-3,8-dimethylazulen-5-yl)ethyl acetate CAS No.: CoE No.:

134‑28‑1 10659

FL No.: 09.808 EINECS No.: 205‑135‑0

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

7729

Description: Guaiol acetate has a faint but lasting rose odor and sweet taste suggestive of currant. It is not very stable. Consumption: Annual: 88.33 lb Regulatory Status: CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: n/a

Individual: 0.00007485 mg/kg/day

GUARANA (GUM)

778 Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Empirical Formula/MW:

C17H28O2/264.41

Specifications: (The Good Scents Co., 2009) Acid value (max) Appearance Assay (min) Boiling point

1.0 Yellowish viscous liquid to solid 95% 268–270°C

Flash point Refractive index Specific gravity

>100°C 1.489–1.495 (20°C) 0.970–0.985 (20°C)

Reported uses (ppm): n/a Synthesis: By acetylation of guaiol, which is one of the constituents of the essential oil from guaiac wood. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

GUARANA (GUM) Botanical name: Paullinia cupana H.B.K. (P. sorbilis Mart.) Botanical family: Sapindaceae Other names: Guarana paste or gum; Brazilian cocoa; Zoom Foreign names: Quarane (Fr.), Guarana (Ger.), Guarana (Sp.), Cupana Guarana (It.) CAS No.: CoE No.:

84929‑28‑2 n/a

FL No.: n/a EINECS No.: 284‑512‑1

FEMA No.: JECFA No.:

2536 n/a

NAS No.:

2536

Description: Climbing, fast-growing shrubs cultivated in Brazil, Uruguay, Venezuela and other South American countries. It bears orange-yellow fruits that contain up to three seeds each. The seeds are collected and dry-roasted over fire. Guarana is the dried paste made from the crushed seeds. The part used is the seed. Guarana has an astringent, tonic, chocolate-like flavor. The extract is prepared by alcoholic extraction of the paste. Derivatives: Guarana paste (gum), extracts and flavor distillates. The comminuted and roasted guarana seeds are mixed with water to form a paste that exhibits a chocolate-like flavor. Consumption: Annual: 900.00 lb

Individual: 0.0007627 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.985 mg

IOFI: Natural

Specifications: Vapor pressure (calculated): 0.01 mmHg at 20°C Physical–chemical characteristics: Guarana is a brown powder with characteristic taste and odor. Essential oil composition: The main constituents include caffeine (theine), tannic acid, theophylline, theobromine, adenine, guanine, xanthine, hypoxanthine, resins, fixed oil, gums and saponins. Guarana is high in catechutannic acid and catechol, present in a concentration of 5 to 6% dry weight.

GUAR GUM

779

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Nonalcoholic beverages

Usual 1.00 8.60

Max. 10.00 16.00

Food Category Soft candy

Usual 10.00

Max. 20.00

Aroma threshold values: Aroma characteristics at 100%: slightly sweet, cocoalike, woody with herbal, medicinal and root beer-like nuances. Taste threshold values: Taste characteristics at 0.70%: bitter, astringent, woody with a good mouthfeel, and root beer-like nuances.

GUAR GUM Botanical name: Cyamopsis tetragonoloba (L.) Botanical family: Fabaceae Other names: Burtonite v-7-e; Cyamopsis tetragonolobus gum; Guar flour; Gum cyamopsis; Jaguar A 20B; Jaguar A 20D; Jaguar A 40F; Jaguar no. 124; Jaguar plus; Jaguar 6000; Plant extract, guar gum; Regonol; Cyamopsis gum; Galactasol; Guar; Guaran; Gum guar; Guar gum; Rein guarin; Solvent purified guar gum CAS No.: CoE No.:

9000‑30‑0 n/a

FL No.: n/a EINECS No.: 232‑536‑8

FEMA No.: JECFA No.:

2537 n/a

NAS No.: E No.:

2537 412

Description: Guar gum is the endosperm of the seed of the Indian cluster bean, Cyamopsis tetragonolobus. It has been grown for several thousand years in India and Pakistan as a vegetable and a forage crop. The guar is a hardy and drought-resistant plant, which grows 1 to 2 m high with vertical stalks and resembles the soybean plant in general appearance. The guar pods, which grow in clusters along the vertical stems, are about 30 cm long and contain six to nine seeds, which are considerably smaller than locust bean seeds. Guar gum is odorless. As in the case of locust bean gum, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum. Typically, guar gum is around 80% of the endosperm of the guar seed. As the endosperm is about 40% of the seed, guar gum is roughly 30% of the guar plant seed. It is harvested before the first rain following the first frost to obtain maximum yield and purity (Burdock, 1997). Consumption: Annual: 5,400,000.00 lb

Individual: 4.5762 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 133 et seq., 150 et seq., 184.1339, 582.7339 FDA (other): n/a JECFA: ADI: Not specified (1975) Trade association guidelines: FEMA PADI: 1.933 mg

IOFI: Natural

Specifications: (FCC, 1996) Acid-insoluble matter Arsenic (as As) Ash (total) Galactomannans Heavy metals (as Pb)

Not more than 7%

Lead

Not more than 5 mg/kg

Not more than 3 mg/kg Not more than 1.5% Not less than 70% Not more than 0.002%

Loss on drying Protein Starch

Not more than 15% Not more than 10% Passes test

Physical–chemical characteristics: Guar gum is a white to yellowish-white powder. It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate. Composition: Guar gum consists chiefly of a high molecular weight hydrocolloid polysaccharide (galactomannan), composed of a straight chain of D-mannose with a D-galactose side chain at approximately every other mannose unit. The mannose units are β-(1→4) linked and the single D-galactose units are joined to this chain by α-(1→6) linkages. The mannose–galactose ratio is about 2:1.

GUAVA

780 Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Fish products Frozen dairy Fruit ices Fruit juice Fats, oils Gravies

Usual 1.61 10.11 1.23 0.16 0.01 1.17 1.88 1.55 1.20 2.56

Max. 1.96 11.26 7.83 0.50 0.02 2.69 4.18 1.93 3.38 3.02

Food Category Gelatins, puddings Imitation dairy Meat products Milk products Nonalcoholic beverages Poultry Processed vegetables Snack food Soups Sweet sauce

Usual 0.25 2.04 0.20 1.67 2.00 0.03 10.08 1.11 1.17 7.00

Max. 0.25 4.90 0.29 4.25 2.50 0.09 10.75 3.24 1.18 9.00

Aroma threshold values: n/a Taste threshold values: n/a

GUAVA Botanical name: Psidium species Botanical family: Myrtaceae Other names: Yellow guava CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

8229 977050‑90‑0

Description: The name guava includes several tropical plants of the myrtle family that yield delicious fruits. The common guava (P. guajava) is a small, evergreen bush with fragrant, white flowers on solitary axillary stalks. The fruits are larger than a hen’s egg, roundish or pear-shaped, smooth and yellow. The rind is thin and brittle; the pulp is firm, aromatic, sweet and full of bony seeds. The common guava and the cattley or strawberry guava are grown extensively in Florida and southern California. The mara gamba (P. pygmaeum) is a dwarf species of Brazil with fruits no larger than gooseberries. The part used is the fruit. Consumption: Annual: <1.00 lb

Individual: 0.002821 mg/kg/day

Regulatory Status: CoE: n/a FDA: 21 CFR 150 et seq., 182.20 (as oils, oleoresins and natural extractives); 582.20 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: Guava is known to contain lycopene. Xanthene dyes (i.e., phloxine B and uranine or phloxine B alone) isolated from guava fruits are phototoxic to tephritid fruit flies infesting guava fruits.* Sixteen carotenoids were isolated from the flesh of Brazilian red guavas (Psidium guajava L.). The carotenoids were identified as phytofluene, (all-E)-, (9Z)-, (13Z)-, and (15Z)-beta-carotene, (all-E)-gamma-carotene, (all-E)-, (9Z)-, (13Z)-, and (15Z)-lycopene, (all-E, 3R)-beta-cryptoxanthin, (all-E, 3R)-rubixanthin, (allE, 3S,5R,8S)-cryptoflavin, (all-E, 3R,3ʹR, 6ʹR)-lutein, (all-E, 3S,5R,6R,3ʹS,5ʹR,8ʹR)-, and (all-E, 3S,5R,6R,3ʹS, 5ʹR,8ʹS)-neochrome. Thirteen of the carotenoids identified are reported as guava carotenoids for the first time.† Aroma threshold values: n/a Taste threshold values: Taste characteristics at 2%: fruity, tropical, apricot, peach and astringent.

GUM ARABIC, HYDROGEN OCTENYLBUTANE DIOATE Botanical name: Acacia senegal L. Willd. Botanical family: Leguminosae

* †

Alcantara-Licudine et al. (2000). J. AOAC Int. 83, 563. Mercadante et al. (1999). J. Agric. Food Chem. 47, 145.

GUM ARABIC, HYDROGEN OCTENYLBUTANE DIOATE

781

Other names: Modified Gum Acacia; Gum Arabic, hydrogen octenylbutanedioate CAS No.: CoE No.:

455885‑22‑0 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4227 n/a

NAS No.:

n/a

Description: A cream-colored to white powder. Produced from acacia gum by a process analagous to the production of modified food starch. Regulatory Status: FDA: 21 CFR 172.230, 172.780, 184.1330, 582.7330 FDA (other): n/a Trade association guidelines: FEMA PADI: 8114.300 mg

IOFI: n/a

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Baked goods Breakfast cereals Cheese Chewing gum Condiments, relishes Confection, frosting Egg products Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Granulated sugar Gravies Hard candy Imitation dairy Aroma threshold values: n/a Taste threshold values: n/a

Usual 5000.00 5000.00 5000.00 5000.00 28000.00 5000.00 62000.00 5000.00 7500.00 5000.00 6500.00 5000.00 12500.00 5000.00 5000.00 232500.00 5000.00

Max. 10000.00 10000.00 10000.00 10000.00 56000.00 10000.00 124000.00 10000.00 15000.00 10000.00 13000.00 10000.00 25000.00 10000.00 10000.00 465000.00 10000.00

Food Category Instant coffee, tea Jams, jellies Meat products Milk products Nonalcoholic beverages Nut products Other grains Poultry Processed fruits Processed vegetables Reconstituted vegetables Seasonings, flavors Snack foods Soft candy Soups Sugar substitutes Sweet sauce

Usual 5000.00 5000.00 5000.00 5000.00 10000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 5000.00 20000.00 425000.00 5000.00 5000.00 5000.00

Max. 10000.00 10000.00 10000.00 10000.00 20000.00 10000.00 10000.00 10000.00 10000.00 10000.00 10000.00 10000.00 40000.00 850000.00 10000.00 10000.00 10000.00

H HAW BLACK Botanical name: Viburnum prunifolium L. Botanical family: Caprifoliaceae Foreign names: Viorne americain (Fr.), Amerikaniseher Schneeball (Ger.), Viburno (Sp.), Viburno (It.) Description: Shrub or small tree, approximately 3 m (10 ft) high, native to the United States (Connecticut, Michigan, Georgia, Arkansas, Mississippi, Florida). The plant has obtuse or slightly pointed leaves similar to the Prunus species, ellipsoid or ovoid fruits, and highly flexible branches. The part used is the bark from the branches. Haw black is tonic, bitter and aromatic. Derivatives: Fluid extract, tincture (20% in 60% ethanol) and dried water alcoholic extract Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: n/a

Composition: The main constituents include salicin (saligenin glucoside), viburnin and a trace of essential oil. 1-Methyl 2,3-dibutyl hemimellitate, a novel component, has been isolated from Viburnum prunifolium.* Aroma threshold values: n/a Taste threshold values: n/a

HAW BARK BLACK EXTRACT CAS No.: CoE No.:

84929‑54‑4 n/a

FL No.: n/a EINECS No.: 284‑537‑8

FEMA No.: JECFA No.:

2538 n/a

NAS No.:

2538

Description: See Haw Black. Consumption: Annual: 2766.67 lb

Individual: 0.002344 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: 0.503 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual 0.20

Max. 0.50

Food Category Nonalcoholic beverages

Usual 4.77

Max. 6.00

Aroma threshold values: n/a Taste threshold values: n/a

HEMLOCK (SPRUCE)† Botanical name: Tsuga canadensis (L.) Carriere - Eastern hemlock; Tsuga heterophylla (Raf.) Sarg. — Western hemlock; Picea glauca (Moench) Voss — Canadian, or white, spruce; Picea mariana (Mill.) Britton, Sterns & Poggenb. — Canadian black spruce * †

Jarboe et al. (1969). J. Org. Chem. 34, 4202. Hemlock and Spruce oils/extracts were “GRASed” as group by FEMA, although the FDA makes the distinction between the two.

783

HELIOPSIS LONGIPES EXTRACT

784 Botanical family: Pinaceae Foreign names: Sapin (Fr.), Tanne (Ger.), Puiche (Sp.), Pino (It.) CAS No.: CoE No.:

n/a n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.: EAFUS No.:

6076 977074‑62‑6

Description: Hemlock: Nine species of evergreen, mostly hardy, coniferous trees, belong to the genus Tsuga. They are medium to large in size and usually pyramid-shaped. Native to North America, Japan, Taiwan, China and the Himalayas, the species has horizontal branches, solitary monoecious flowers and globose to ovoid or oblong cones with thin, persistent scales. The bark of T. canadensis is a valuable source of tannin. T. heterophylla is the largest North American species, being 70 m (230 ft) or more in height. Spruce: P. glauca is a tall tree (15 to 45 m, or 49 to 148 ft tall) resembling the balsam fir (Abies balsamea). White spruce has slender, pale, glaucous leaves and cylindrical cones with thin scales. P. canadensis is a shorter tree of 8 to 12 m (26 to 39 ft). It has short, thick, pale bluish-green leaves and short, ovoid or subglobose cones persisting for several years. Distillation of needles and twigs of the above plants yields hemlock and spruce oils. No attempt is made to keep these species separate for oil production; hence, spruce oil and hemlock oil are used interchangeably in commercial practice. Hemlock (spruce) has a pleasant balsamic, fresh, pine-needle odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Aroma threshold values: n/a Taste threshold values: n/a

HELIOPSIS LONGIPES EXTRACT Botanical name: Heliopsis longipes S.F. Blake. Botanical family: Asteraceae Other names: Chilcaun extract; Gold root extract CAS No.: CoE No.:

792933‑14‑3 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

4220 n/a

NAS No.:

n/a

Description: Perennial herb native to Mexico. 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: 4.704 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 2005) Food Category Alcoholic beverages Chewing gum Condiments, relishes Gravies Hard candy Aroma threshold values: n/a Taste threshold values: n/a

Usual 25.00 350.00 25.00 25.00 200.00

Max. 150.00 800.00 120.00 150.00 600.00

Food Category Nonalcoholic beverages Seasonings, flavors Snack foods Soft candy

Usual 20.00 100.00 25.00 200.00

Max. 100.00 500.00 150.00 600.00

HEMLOCK (SPRUCE) NEEDLES AND TWIGS OIL (Picea spp.)

785

HEMLOCK NEEDLES AND TWIG OIL Other names: Oil hemlock; Oils, hemlock CAS No.: CoE No.:

8008‑10‑4 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

n/a n/a

NAS No.:

n/a

Description: The oil is obtained by steam distillation of needles and twigs from the above-mentioned botanical sources. It has a pleasant pine-needle odor. Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: 21 CFR 172.510 FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: n/a

IOFI: Natural

Specifications: (Burdock, 1997) Ester content (as bornyl acetate) Refractive index

37–45%

Solubility

1:1 or more in 90% ethanol

1.4670–1.4720 (20°C)

Specific gravity

0.9000–0.915 (25°C/25°C)

Physical–chemical characteristics: It is a pale yellow to light yellow liquid. Essential oil composition: The main constituents include bornyl acetate, borneol, alpha-pinene, camphene, limonene, beta-pinene and myrcene. Aroma threshold values: n/a Taste threshold values: n/a

HEMLOCK (SPRUCE) NEEDLES AND TWIGS OIL (Picea spp.) CAS No.: CoE No.:

8008‑80‑8 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3034 n/a

NAS No.:

3034

Description: See Hemlock. Consumption: Annual: 50.00 lb

Individual: 0.00004237 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: 3.763 mg

IOFI: Natural

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 18.30 76.87 11.91

Max. 7.55 21.86 76.87 15.10

N ote: FEMA does not distinguish between hemlock and spruce.

Aroma threshold values: n/a Taste threshold values: n/a

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 12.00 2.28 4.11 16.52

Max. 15.00 4.06 5.65 20.00

HEPT-trans-2-EN-1-YL ACETATE

786

HEPT-trans-2-EN-1-YL ACETATE Synonyms: 2-Hepten-1-ol, acetate, (2E)-; 2-Hepten-1-ol, acetate, (E)-; (E)-2-Heptenyl acetate; trans-2-Heptenyl acetate; (E)-Hept-2-enyl acetate; trans-hept-2-enyl acetate; (E)-2-Hepten-1-yl acetate; 2-Hepten-1-yl acetate; trans-2-Hepten-1-yl acetate; Hept-2-enyl acetate CAS No.: CoE No.:

16939‑73‑4 10661

FL No.: 09.385 EINECS No.: 241‑002‑3

FEMA No.: JECFA No.:

4125 1798

NAS No.:

n/a

Description: Colorless liquid; fresh leaf aroma Consumption: Odor and/or flavor used in berry, candy, fat, and fruit. 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: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C H3

O H3C

C9H16O2/156.22

O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

192–193°C 1.428–1.434 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.889–0.895 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce Snack foods

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Synthesis: n/a Aroma threshold values: Medium strength odor; fruity type; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

HEPT-2-EN-1-YL ISOVALERATE

787

HEPT-2-EN-1-YL ISOVALERATE Synonyms: Butanoic acid, 3-methyl-, (E2)-heptenyl ester; (E)-Hept-2-enyl isovalerate;a Hept-2-enyl isovalerate; 2-Heptenyl 3-methylbutanoic acid ester; (E,Z)-Hept-2-en-1-yl isovalerate; 2-Hepten-1-yl isovalerate CAS No.: CoE No.: a

253596‑70‑2 94109‑97‑4a 10664

FL No.: 09.303 a EINECS No.: 302‑537‑9

FEMA No.: JECFA No.:

4126 1799

NAS No.:

n/a

CAS No. 94109‑97‑4 for isomer (E)-Hept-2-enyl isovalerate.

Description: Colorless liquid; sweet green aroma. 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: 4.338 mg

IOFI: Artificial

Empirical Formula/MW: H3C

C12H22O2/198.30

C H3

O H3C O

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

262–263°C 1.443–1.449 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in nonpolar solvents and ethanol 0.868–0.873 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Synthesis: Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

2,4-HEPTADIENAL

788

2,4-HEPTADIENAL Synonyms: 2,4-Heptadienal, (2E,4E)-; 2,4-Heptadienal; trans,trans-2,4-Heptadienal; trans-2-trans-4-Heptadienal; 2,4-Heptadienal, (E,E)-; (E,E)-2,4-Heptadienal; (E,E)-2,4-Heptadien-1-al; (2E, 4E)-Hepta-2,4-dienal CAS No.: CoE No.:

4313‑03‑5 729

FL No.: 05.084 EINECS No.: 224‑328‑0

FEMA No.: JECFA No.:

3164 1179

NAS No.:

3164

Description: 2,4-Heptadienal has a fatty, green odor. In auto-oxidizing fats and oils, it retards or prevents the development of “off-flavors.” Consumption: Annual: 25.00 lb

Individual: 0.00002118 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2003). Trade association guidelines: FEMA PADI: 0.292 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H10O/110.15 Specifications: (JECFA, 2008) Acid value (max)

10.0

Refractive index

Appearance

Slightly yellow liquid

Solubility

Assay Boiling point

92% C7H10O (sum of isomers) 84°C (1 mmHg)

Specific gravity

1.478–1.480 (20°C) Soluble in alcohol, most fixed oils; insoluble in water 0.822–0.828 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Frozen dairy Gelatins, puddings

Usual 0.53 0.53 1.00 1.00

Max. 1.10 1.60 2.00 2.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 1.37 0.53 1.00

Max. 2.88 1.10 2.00

Synthesis: By reduction with LiAlH4 of the dienoic acid prepared by the Doebner synthesis, followed by oxidation with MnO2 of the resulting dienol to the corresponding dienol; by the method of Marshall and Whiting. Aroma threshold values: Aroma characteristics at 0.10%: green fatty, herbal, vegetative, aldehydic oily with cucumber and fried nuances. Taste threshold values: Taste characteristics at 0.25 ppm: green fatty, harsh chicken fat, cucumber with brothy and fishy nuances. Natural occurrence: Reported found as a volatile component in boiled chicken, in peas by enzymatic formation from lipids, as the odorous component in Vaccinium macrocarpon; additional products in which 2,4-heptadienal has been reportedly identified include soybean oil, black-tea aroma (trans- and cis-form); bilberry aroma (Vaccinium myrtillus); frozen peas, sunflower oil, autooxidized lard, salted salmon, sturgeon caviar and salmon roe; the trans,trans-form has been reported found among the volatile flavor components of potato chips and tomato. Also reported found in natural sources including cranberry, guava, melon, blackberry, avocado, cabbage, raw or cooked potato, tomato, butter, lean fish, smoked fish, chicken fat, cooked chicken, beef fat, tea, cooked beef, lamb and pork, peanut oil, peanut butter, mango, cauliflower, broccoli, tamarind, figs, corn tortillas, lemon balm, oysters, crayfish, clams, mate and Virginia tobacco.

trans-2-trans-4-HEPTADIEN-1-OL Synonyms: 2,4-Heptadien-1-ol, (2E,4E)-; 2,4-Heptadien-1-ol, (E,E)-; (2E,4E)-Heptadienol; (E,E)-Hepta-2,4-dien-1-ol; 2,4-Heptadien-1-ol; (2E,4E)-Hepta-2,4-dien-1-ol CAS No.: CoE No.:

33467‑79‑7 n/a

FL No.: 02.153 EINECS No.: 251‑535‑3

Description: Colorless liquid; green, fruity aroma.

FEMA No.: JECFA No.:

4127 1784

NAS No.:

n/a

γ-HEPTALACTONE

789

Consumption: Odor and/or flavor used in cheese and nut almond. Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 4.338 mg

IOFI: n/a

Empirical Formula/MW: C7H12O/112.17

C H3

HO

Specifications: (JECFA, 2008) Assay (min)

95%

Solubility

Boiling point Refractive index

80°C (14 mmHg) 1.487–1.493 (20°C)

Specific gravity

Slightly soluble in water; soluble in ethanol 0.877–0.881 (25°C)

Reported uses (ppm): (FEMA, 2005) Food Category Baked goods Breakfast cereals Cheese Condiments, relishes Confection, frosting Fats, oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Imitation dairy

Usual 10.00 5.00 7.00 5.00 10.00 5.00 2.00 7.00 10.00 5.00 20.00 7.00

Max. 50.00 25.00 35.00 25.00 50.00 25.00 10.00 35.00 50.00 25.00 100.00 35.00

Food Category Jams, jellies Meat products Milk products Nonalcoholic beverages Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soups Sweet sauce

Usual 5.00 2.00 7.00 5.00 5.00 2.00 7.00 5.00 10.00 5.00 5.00

Max. 25.00 10.00 35.00 25.00 25.00 10.00 35.00 25.00 50.00 25.00 25.00

Synthesis: n/a Aroma threshold values: Medium strength odor, fatty type; recommend smelling in a 1.00% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

γ-HEPTALACTONE Synonyms: Heptanolide-(4,1); 4-Hydroxyheptanoic acid, γ-lactone; γ-n-Propyl-γ-butyrolactone; Dihydro-5-propyl-2(3H)furanone; 2(3H)-Furanone, dihydro-5-propyl-; gamma-Heptalactone; gamma-Heptanolactone; Heptanolide-4,1; Heptan4-olide; 4-Hydroxyheptanoic acid lactone; 4-Hydroxyheptanoic acid, gamma-lactone; gamma-Propiobutyrolactone; gamma-Propyl-gamma-butyrolactone CAS No.: CoE No.:

105‑21‑5 2253

FL No.: 10.020 EINECS No.: 203‑279‑9

FEMA No.: JECFA No.:

2539 225

NAS No.:

2539

Description: γ-Heptalactone has a sweet, coconut-like, caramel and a malty, caramel, sweet odor, and herbaceous taste. Consumption: Annual: 800.00 lb

Individual: 0.0006779 mg/kg/day

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 levels of intake when used as a flavoring agent (1997).

HEPTANAL

790 Trade association guidelines: FEMA PADI: 12.576 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H12O2/128.17

C H3

O

O

Specifications: (JECFA, 2008) Appearance Assay Boiling point

Colorless, slightly oily liquid 98% C7H12O2 61–62 (2 mmHg)

Refractive index Solubility Specific gravity

1.439–1.445 (20°C) Miscible with alcohol, most fixed oils 0.997–1.004 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 0.50 66.72 32.17 32.20

Max. 1.00 73.54 43.42 43.33

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.67 16.23 40.86

Max. 0.67 20.21 49.63

Synthesis: Obtained in low yields by hydrogenation of ethyl β-furylacrylate; by lactoniation of heptonic acid; also by condensation of methylacrylate butyl alcohol using a catalyst. Aroma threshold values: Detection: 400 ppb Taste threshold values: Taste characteristics at 15 ppm: sweet, lactonic, creamy, coconut and coumarin, with milky and tobacco nuances. Natural occurrence: Reported found in green tea, asparagus, beer, strawberry, peach and beef.

HEPTANAL Synonyms: Aldehyde C-7; Eanthal; Enanthaldehyde; Enanthic aldehyde; Enanthole; Heptaldehyde; n-Heptaldehyde; Heptanal; n-Heptanal; n-Heptanal; Heptanaldehyde; Heptylaldehyde; Heptyl aldehyde; Oenanthal; Oenanthaldehyde; Oenanthic aldehyde; Oenanthol CAS No.: CoE No.:

111‑71‑7 117

FL No.: 05.031 EINECS No.: 203‑898‑4

FEMA No.: JECFA No.:

2540 95

NAS No.:

2540

Description: Heptanal has a very strong, fatty, harsh, pungent odor and an unpleasant, fatty taste. Consumption: Annual: 61.67 lb

Individual: 0.00005225 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 12 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.792 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 2003) Acid value (max)

10.0

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

92% C7H14O 153°C

Specific gravity

1.412–1.420 (20°C) Slightly soluble in water; miscible in alcohol, ether fixed oils; 1:2 in 70% alcohol 0.814–0.819 (25°C)

HEPTANAL DIMETHYL ACETAL

791

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 7.74 0.07 3.31 3.31

Max. 11.60 0.07 5.24 5.10

Food Category Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 5.00 2.55 3.23 6.51

Max. 50.00 10.00 5.09 8.77

Synthesis: Obtained by distilling castor oil, preferably under reduced pressure. Aroma threshold values: Detection: 3 to 60 ppb Taste threshold values: n/a Natural occurrence: Heptanal is a constituent of the essential oils of ylang-ylang, clary sage, California lemon, bitter orange, rose and hyacinth. Also reported found in cocoa, buckwheat, elderberry fruit and juice and babaco fruit (Carica pentagona Heilborn).

HEPTANAL DIMETHYL ACETAL Synonyms: 1,1-Dimethoxyheptane; Heptanal dimethyl acetal; Heptane, 1,1-dimethoxyCAS No.: CoE No.:

10032‑05‑0 2015

FL No.: 06.028 EINECS No.: 233‑103‑6

FEMA No.: JECFA No.:

2541 947

NAS No.:

2541

Description: Heptanal dimethyl acetal has a pleasant odor reminiscent of walnut and cognac. Consumption: Annual: <1.00 lb

Individual: 0.00000932 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.1 ppm; Food: 0.2 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 0.910 mg

IOFI: Artificial

Empirical Formula/MW:

C9H20O2/160.26

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, oily liquid

Solubility

Assay (min) Boiling point

98% 164–165°C; 60°C (1 mmHg)

Specific gravity

1.405–1.415 (20°C) Soluble in organic solvents and oils; miscible in ethanol at room temperature; insoluble in water 0.844–0.849 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 5.00 2.00 2.00

Max. 7.00 3.00 3.00

Food Category Nonalcoholic beverages Soft candy

Usual 1.05 4.00

Max. 3.00 5.00

Synthesis: From heptyl aldehyde and HCl in methanol solution; from heptyl aldehyde and methanol in the presence of Twitchell’s reagent. Aroma threshold values: n/a Taste threshold values: Taste characteristics at 20 ppm: dirty green with waxy and fatty nuances. Natural occurrence: Not reported found in nature.

HEPTANAL GLYCERYL ACETAL (MIXED 1,2 and 1,3 ACETALS)

792

HEPTANAL GLYCERYL ACETAL (MIXED 1,2 and 1,3 ACETALS) Synonyms: A mixture of acetals in the 1,2 and 1,3 positions: 2-Hexyl-4-hydroxymethyl-1,3-dioxolan and 2-Hexyl-4-hydroxy1,3dioxan, respectively CAS No.: CoE No.:

1708‑35‑6 2016

FL No.: 06.029 EINECS No.: 216‑960‑0

FEMA No.: JECFA No.:

2542 912

NAS No.:

2542

Description: Heptanal glyceryl acetal has a mild, mushroom-like, sweet odor and a mushroom (champigonon) taste. Consumption: Annual: 3.33 lb

Individual: 0.00000282 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 10 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). Trade association guidelines: FEMA PADI: 2.475 mg

IOFI: Artificial

Empirical Formula/MW:

C10H20O3/188.27

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Appearance

Colorless, viscous liquid

Solubility

Assay (min) Boiling point

96% total of mixed isomers and unreacted aldehyde 100°C (4 mmHg)

Specific gravity

1.445–1.455 (20°C) Soluble in organic solvents and oils; slightly soluble in water; miscible in ethanol 0.990–1.003 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 11.00 8.00 8.00

Max. 22.50 12.00 12.00

Food Category Nonalcoholic beverages Soft candy Soups

Usual 5.00 8.00 1.00

Max. 7.00 12.00 10.00

Synthesis: By condensing heptaldehyde with glycerin. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

HEPTANAL PROPYLENEGLYCOL ACETAL Synonyms: 2-Hexyl-4-methyl-1,3-dioxolane; Heptanal, cyclic propylene acetal; 1,3-Dioxolane, 2-hexyl-4-methyl-; 2-Hexyl-4-methyl-1,3-dioxolan

2,3-HEPTANEDIONE

CAS No.: CoE No.:

4351‑10‑4 n/a

793

FL No.: EINECS No.

n/a 224‑413‑2

FEMA No.: JECFA No.:

4368 1739

NAS No.:

n/a

Description: Clear, colorless liquid; green, fatty aroma. Consumption: Odor and/or flavor used in green.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.512 mg

IOFI: n/a

Empirical Formula/MW: O

C10H20O2/172.27

C H3

H3C O

Specifications: (JECFA, 2008) Acid value (max)

1.0

Refractive index

Assay (min)

98%

Solubility

Boiling point

217–218°C

Specific gravity

1.425–1.430 (20°C) Insoluble in water; soluble in organic solvents and ethanol 0.889–0.895 (25°C)

Reported uses (ppm): (FEMA, 2007) Food Category Alcoholic beverages Fruit ices Hard candy

Usual 4.00 6.00 5.00

Max. 20.00 30.00 25.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 6.00 3.00 5.00

Max. 30.00 15.00 5.00

Synthesis: n/a Aroma threshold values: Green type, medium strength odor; recommend smelling in a 10.00% solution or less. Taste threshold values: n/a Natural occurrence: Not reported found in nature.

2,3-HEPTANEDIONE Synonyms: Acetyl pentanoyl; Valeryl acetyl; Acetyl valeryl; 2,3-Heptanedione; Heptane-2,3-dione CAS No.: CoE No.:

96‑04‑8 2044

FL No.: 07.064 EINECS No.: 202‑472‑5

FEMA No.: JECFA No.:

2543 415

NAS No.:

2543

Description: Powerful, cheesy, pungent odor with a sweet, oily character; sweet, buttery taste. Consumption: Annual: 93.33 lb

Individual: 0.00007909 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 0.5 ppm; Food: 5 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: No safety concern at current level of intake (1998). Trade association guidelines: FEMA PADI: 3.010 mg Empirical Formula/MW: C7H12O2/128.17

IOFI: Nature Identical

HEPTANE-1-THIOL

794 Specifications: (JECFA, 1998) Appearance

Yellowish liquid

Refractive index

Assay (min)

97%

Solubility

Boiling point

62°C

Specific gravity

1.413–1.416 Slightly soluble in water; soluble in alcohol 0.917–0.923

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 18.62 4.84 5.15

Max. 22.28 7.05 7.28

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual 0.74 1.72 8.07

Max. 1.00 2.75 11.06

Synthesis: From butyl acetoacetate, ethyl butyl ketone or methyl-n-amyl ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in tomato, rum, soybean, mushroom and fermented soya hydrolysate (shoyu).

HEPTANE-1-THIOL Synonyms: 1-Heptylthiol; 1-Mercaptoheptane; Heptyl mercaptan; Heptylthiol; n-Heptanethiol; n-Heptyl mercaptan; nHeptylthiol; 1-Heptanethiol; Heptylthiol; Heptyl thiol; 1-Heptane thiol CAS No.: CoE No.:

1639‑09‑4 11485

FL No.: 12.130 EINECS No.: 216‑678‑8

FEMA No.: JECFA No.:

4259 1663

NAS No.:

n/a

Description: Colorless liquid, onion aroma. Consumption: Odor and/or flavor used in onion.

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.095 mg

IOFI: n/a

Empirical Formula/MW: SH

C7H16S/132.27

H3C

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point Refractive index

175–176°C (765 mmHg) 1.497–1.503 (20°C)

Specific gravity

Practically insoluble to insoluble in water; soluble in ethanol 0.840–0.846 (25°C)

2-HEPTANETHIOL

795

Reported uses (ppm): (FEMA, 2007) Food Category Baked goods Breakfast cereal Cheese Condiments, relishes Confection, frostings Fats/oils Fish products Frozen dairy Fruit ices Gelatins, puddings Gravies Hard candy Synthesis: n/a

Usual 0.20 0.10 0.20 0.10 0.20 0.10 0.10 0.20 0.20 0.20 0.10 0.20

Max. 1.00 0.50 1.00 0.5 1.00 0.50 0.20 1.00 1.00 1.00 0.50 1.00

Food Category Imitation dairy Meat products Milk products Other grains Poultry Processed fruits Seasonings, flavors Snack foods Soft candy Soups Sweet sauces

Usual 0.20 0.10 0.20 0.10 0.10 0.20 0.10 0.40 0.20 0.10 0.10

Max. 1.00 0.20 1.00 0.50 0.20 1.00 0.50 2.00 1.00 0.50 0.50

Aroma threshold values: High strength odor, sulfurous onion type; recommend smelling in a 0.10% solution or less. Taste threshold values: n/a Natural occurrence: Reported found in nature.

2-HEPTANETHIOL Synonyms: (±)-2-Heptanethiol; Heptane-2-thiol; Heptan-2-thiol CAS No.: 628‑00‑2 FL No.: 12.288 CoE No.: n/a EINECS No.: n/a Description: Colorless liquid; pungent, sulfurous odor.

FEMA No.: JECFA No.:

4128 1664

NAS No.:

Consumption: Annual: n/a

n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007). Trade association guidelines: FEMA PADI: 0.503 mg

IOFI: n/a

Empirical Formula/MW: H3C

SH

C7H16S/132.27 C H3

Specifications: (JECFA, 2008) Assay (min)

98%

Solubility

Boiling point 98–99°C (103 mmHg) Refractive index 1.442–1.445 (25°C) Reported uses (ppm): (FEMA, 2005) Food Category Gravies Meat products Synthesis: n/a

Usual 1.00 1.00

Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in nature.

Specific gravity

Max. 5.00 5.00

Slightly soluble in water; soluble in ethanol 0.839–0.844 (25°C)

Food Category Nonalcoholic beverages

Usual 4.00

Max. 10.00

HEPTANOIC ACID

796

HEPTANOIC ACID Synonyms: Oenanthic acid; Heptoic acid; Oenanthylic acid; Enanthic acid; Enanthylic acid; Heptanoic acid; n-Heptanoic acid; n-Heptoic acid; Heptylic acid; n-Heptylic acid; Hexacid C-7; 1-Hexanecarboxylic acid; Oenanthic acid CAS No.: CoE No.:

111‑14‑8 28

FL No.: 08.028 EINECS No.: 203‑838‑7

FEMA No.: JECFA No.:

3348 96

NAS No.:

3348

Description: Heptanoic acid has a disagreeable rancid, sour, sweat-like, fatty odor. The spectroscopically pure acid exhibits a faint fallow-like odor. Consumption: Annual: 101.67 lb

Individual: 0.0008615 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 10 ppm; Food: 10 ppm FDA: 21 CFR 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1997). Trade association guidelines: FEMA PADI: 1.002 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H17O2/130.19 Specifications: (JECFA, 1997) Acid value (max) Appearance

422–430 Colorless, oily liquid

Melting point Refractive index

Assay (min)

98%

Solubility

Boiling point Congealing point

223°C –6.26°C

Specific gravity

–7.5°C 1.421–1.425 (20°C) Slightly soluble in water; soluble in alcohol, ether, acetone, nitric acid and dimethyl sulfoxide 0.915–0.920 (20°/20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 6.00 1.00 1.00

Max. 8.00 2.00 2.00

Food Category Jams, jellies Nonalcoholic beverages Soft candy

Usual 1.00 1.00 4.00

Max. 2.00 2.00 6.00

Synthesis: By oxidation of heptaldehyde with potassium permanganate in diluted sulfuric acid. Aroma threshold values: Detection: 640 ppb to 10.4 ppm Taste threshold values: Taste characteristics at 5 ppm: waxy, cheesy, fruity, dirty and fatty. Natural occurrence: Reported as occurring naturally in calamus, hops, Acacia dealbata, and Japanese peppermint and violet leaves; its presence in rancid oils has been observed. Also reported found in passion fruit, mandarin orange peel oil, guava, apple, banana, grapes, papaya, raspberry, strawberry, kiwi, baked potato, sauerkraut, tomato, breads, cheeses, butter, milk, fish, fish oil, meats, chicken fat, pork fat, hop oil, beer, cognac, brandy, rum, grape wines, sherry, whiskies, sake, peated malt, cocoa, coffee, tea, soy protein, peanuts, pecans, coconut, beans, mushroom, fenugreek, mango, figs, licorice, corn oil, shrimps, scallops and other sources.

2-HEPTANOL Synonyms: 2-Heydroxyheptane; n-Amyl methyl carbinol; sec-Heptyl alcohol; Amyl methyl carbinol; Heptan-2-ol; 2-Heptanol; Heptanol-2; s-Heptyl alcohol; 2-Heptyl alcohol; 2-Hydroxyheptane; Methyl amyl carbinol CAS No.: CoE No.:

543‑49‑7 554

FL No.: 02.045 EINECS No.: 208‑844‑3

FEMA No.: JECFA No.:

3288 284

NAS No.:

3288

Description: 2-Heptanol has a brassy, herbaceous odor reminiscent of lemon and a fruity, green, somewhat bitter taste. Consumption: Annual: 16.67 lb

Individual: 0.00001412 mg/kg/day

3-HEPTANOL

797

Regulatory Status: CoE: Used provisionally. Bev.: 1 ppm; Food: 1 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 3.353 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H16O/116.20 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

96%

Solubility

Boiling point

157–161°C

Specific gravity

1.421–1.422 (20°C) Soluble in alcohol and ether; slightly soluble in water 0.817–0.819 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiments, relishes Fats, oils

Usual 0.006 15.00 5.40 10.00 80.00 3.40

Max. 0.006 15.00 15.00 10.00 80.00 3.40

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages Snack foods Soft candy

Usual 0.50 0.36 10.00 0.50 10.00 0.02

Max. 0.50 0.36 15.00 0.50 15.00 0.02

Synthesis: From amyl magnesium bromide and acetaldehyde; by reduction of amyl methyl ketone with sodium metal alcohol; by the action of Penicillium palitans on peanut oil. Aroma threshold values: Detection: 41 ppb to 81 ppb Taste threshold values: n/a Natural occurrence: Reported found in apple, banana, berries, grapes, strawberry jam, coconut, coconut milk, cooked potato, clove bud, ginger, cheeses, fried beef, chicken fat, cognac, beer, hop oil, brandy, rum, grape wines, cocoa, coffee, tea, filberts, honey, soybeans, Arctic bramble, passion fruit and juices, beans, mushrooms, calamus, buckwheat, sweet corn, malt, curcuma, mastic gum leaf oil and other sources.

3-HEPTANOL Synonyms: Butyl ethyl carbinol; Ethyl butyl carbinol; Heptan-3-ol; 3-Heptanol; 3-Hydroxyheptane CAS No.: CoE No.:

589‑82‑2 544

FL No.: 02.044 EINECS No.: 209‑661‑1

FEMA No.: JECFA No.:

3547 286

NAS No.:

3547

Description: 3-Heptanol has a powerful, herbaceous odor and a pungent, slightly bitter taste. Consumption: Annual: <1.00 lb

Individual: 0.00000728 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.825 mg Empirical Formula/MW: C7H16O/116.20

IOFI: Nature Identical

2-HEPTANONE

798 Specifications: (JECFA, 1998) Appearance Assay (min) Boiling point

Colorless, oily liquid 99% 66°C

Refractive index Solubility Specific gravity

1.420 (20°C) Insoluble in water; soluble in alcohol 0.815–0.821 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 2.50 8.33 4.17

Max. 6.33 18.50 8.83

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 3.83 3.67 5.83

Max. 8.17 7.83 13.50

Synthesis: By catalytic hydrogenation of ethyl-n-butyl ketone. Aroma threshold values: Detection: 240 to 410 ppb Taste threshold values: n/a Natural occurrence: Reported found in banana, papaya, French fried potato, peppermint oil, butter, fried or grilled beef, cognac, coffee, peated malt and rooibus tea (Aspalathius linearis)

2-HEPTANONE Synonyms: Amyl methyl ketone; n-Amyl methyl ketone; Butylacetone; Heptan-2-one; 2-Heptanone; Ketone, methyl pentyl; Ketone C-7; Ketones; Methyl amyl ketone; Methyl-n-amylketone; Methyl n-amyl ketone; Methyl pentyl ketone; Methyl n-pentyl ketone; n-Pentyl methyl ketone CAS No.: CoE No.:

110‑43‑0 136

FL No.: 07.002 EINECS No.: 203‑767‑1

FEMA No.: JECFA No.:

2544 283

NAS No.:

2544

Description: 2-Heptanone has a fruity, spicy, cinnamon, banana, slightly spicy odor. Consumption: Annual: 916.67 lb

Individual: 0.0007768 mg/kg/day

Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 30 ppm FDA: CFR 172.515 FDA (other): n/a JECFA:ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.836 mg

IOFI: Natural

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 1998) Acid value (max) Appearance Assay (min)

2.0 Colorless, oily liquid 99%

Boiling point Solubility Specific gravity

66°C (20 mmHg) Insoluble in water; soluble in alcohol 0.815–0.821 (25°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Fats, oils Frozen dairy

Usual 0.67 8.67 0.10 6.63 15.00 0.50 3.62

Max. 1.67 14.76 0.10 6.63 30.00 5.00 8.65

Food Category Gelatin, pudding Gravies Hard candy Meat products Nonalcoholic beverages Snack foods Soft candy

Usual 4.09 4.00 6.70 0.60 1.72 9.86 5.19

Max. 8.73 8.00 6.70 2.40 3.43 19.73 9.37

3-HEPTANONE

799

Synthesis: By oxidation of methyl n-amyl carbinol; also from n-amyl propionic acid or from ethyl butyl acetate. Aroma threshold values: Detection: 1 ppb to 1.33 ppm; recognition: 2.66 to 3.73 ppm; aroma characteristics at 1.0%: cheesy ketonic, slightly green waxy, banana fruity. Taste threshold values: Taste characteristics at 20 ppm: cheesy, fruity, coconut, waxy green, creamy, fungal with buttery and brown fruity nuances. Natural occurrence: Reported found in clove essential oil, Ceylon cinnamon and rancid coconut oil; also identified in Ruta Montana. Also reported found in banana, lingonberry, loganberry, black currant, guava, grapes, papaya, peach, pear, raspberry, other berries, strawberry jam, asparagus, roasted onion, leek, baked potato, mushroom, clove bud, ginger, blue, cheddar and Swiss cheeses, milk, cream, butter, fish, meats, hop oil, beer, brandy, rum, malt whiskey, grape wines, cocoa, coffee, tea, peanuts, pecans, walnut, oats, soybeans, coconut oil, olive, passion fruit, mango, figs, rice, sweet corn, corn tortillas, malt, caviar, shrimp, oysters, crab, crayfish and mate.

3-HEPTANONE Synonyms: Butyl ethyl ketone; n-Butyl ethyl ketone; Ethyl butyl ketone; Ethyl-n-butyl ketone; Heptan-3-one; 3-Heptanone CAS No.: CoE No.:

106‑35‑4 137

FL No.: 07.003 EINECS No.: 203‑388‑1

FEMA No.: JECFA No.:

2545 285

NAS No.:

2545

Description: 3-Heptanone has a fruity, green, fatty, sweet, ethereal, powerful odor and a melon, banana flavor. Consumption: Annual: 183.33 lb

Individual: 0.0001553 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 150 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.509 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O/114.19 Specifications: (FCC, 2003) Acid value (max)

2.0

Distillation range

Appearance

Colorless, mobile liquid

Solubility

Assay (min) Boiling point

97% C7H14O 149°C

Specific gravity Water

143°–151°C Miscible in water (1 mL in 70 mL water), alcohol and ether 0.813–0.818 (25°C) 0.3%

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 7.71 3.00 3.00

Max. 14.60 4.00 4.00

Food Category Meat products Nonalcoholic beverages Soft candy

Usual 2.13 1.00 7.33

Max. 6.00 2.00 15.00

Synthesis: From n-hept-2-one by hydration. Aroma threshold values: Detection: 7.5 to 160 ppb Taste threshold values: Taste characteristics at 50 ppm: ketonic, with a cheese-like creamy character. Natural occurrence: Reported found in apple juice, banana, peach, pear, spearmint oil, Parmesan cheese, butter, cream, lean fish, fish oil, roasted chicken, cooked beef, coffee, peanut oil, pecan, yellow passion fruit, plumcot, beans, plum brandy, sesame seed, mango and cooked shrimps.

4-HEPTANONE

800

4-HEPTANONE Synonyms: Butyrone; Dipropylketone; Dipropyl ketone; Di-n-propyl ketone; Heptan-4- one; 4-Heptanone; Propyl ketone CAS No.: CoE No.:

123‑19‑3 2034

FL No.: 07.058 EINECS No.: 204‑608‑9

FEMA No.: JECFA No.:

2546 287

NAS No.:

2546

Description: 4-Heptanone has a penetrating odor and burning taste. Consumption: Annual: 46.67 lb

Individual: 0.00003954 mg/kg/day

Regulatory Status: CoE: Used provisionally. Bev.: 10 ppm; Food: 30 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1995). Trade association guidelines: FEMA PADI: 1.571 mg

IOFI: Nature Identical

Empirical Formula/MW: C7H14O/114.19 Specifications: (JECFA, 1998) Appearance

Colorless liquid

Refractive index

Assay (min)

99%

Solubility

Boiling point

144–145°C

Specific gravity

1.403–1.409 (20°C) Insoluble in water; soluble in alcohol and ether 0.814–0.817 (20°C)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.10 8.77 429.30 3.94

Max. 0.10 16.41 429.30 8.90

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 1.34 3.34 1.13 5.33

Max. 2.86 3.34 2.94 11.95

Synthesis: By passing butyric acid over wood coal at 425°C and then over cerium oxide at 500°C or over thorium oxide; also over manganese oxide at 400 to 425°C. Aroma threshold values: Detection: 8.2 to 41 ppb; aroma characteristics at 1.0%: sweet ethereal, banana fruity, pungent, green apple with cheese nuances. Taste threshold values: Taste characteristics at 5 ppm: fruity, banana, green apple, blue cheese with nut-like nuances. Natural occurrence: Reported found in apple juice, papaya, pear, cabbage, baked potato, roasted peanut, chicken fat, coffee, bachang (Mangifera foetida L.) and rooibus tea (Aspalathius linearis).

(+/–) HEPTAN-3-YL ACETATE Synonyms: 3-Heptanol, acetate; Hept-3-yl acetate; 1-Ethylpent-1-yl acetate; Acetic acid, 3-heptyl ester; 1-Ethylpentyl acetate CAS No.: CoE No.:

5921‑83‑5 n/a

FL No.: n/a EINECS No.: n/a

FEMA No.: JECFA No.:

3980 1143

NAS No.:

n/a

Description: Consumption: Annual: n/a

Individual: n/a

Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable; No safety concern at current levels of intake when used as a flavoring agent (2002) Trade association guidelines: PADI: 1.987 mg (FEMA)

IOFI: n/a

N-(HEPTAN-4-YL)BENZO[d][1,3]DIOXOLE-5-CARBOXAMIDE

801

Empirical Formula/MW: O

C9H18O2/158.2

H3C

O

H3C

C H3

Specifications: (JECFA, 2002) Acid value (max) Appearance

2.0 Colorless liquid

Identification test Refractive index

Assay (min)

98%

Solubility

Boiling point

185°C

Specific gravity

NMR spectra 1.406–1.414 (20°C) Insoluble in water; soluble in fats; miscible with alcohol 0.858–0.867 (25°C)

Reported uses (ppm): (FEMA, 2001) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 5.00 8.00 25.00 6.00

Max. 10.00 16.00 50.00 12.00

Food Category Hard candy Nonalcoholic beverages Snack foods Soft candy

Usual 7.00 5.00 3.00 7.00

Max. 14.00 10.00 6.00 14.00

Synthesis: As cited in a U.S. patent, heptan-3-yl acetate is pre