Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 98.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.96700 to 0.97200 @ 25.00 °C.
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Pounds per Gallon - (est).: | 8.046 to 8.088
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Refractive Index: | 1.49000 to 1.49800 @ 20.00 °C.
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Melting Point: | 21.00 °C. @ 760.00 mm Hg
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Boiling Point: | 199.00 to 200.00 °C. @ 760.00 mm Hg
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Boiling Point: | 78.00 to 79.00 °C. @ 12.00 mm Hg
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Vapor Pressure: | 0.315000 mmHg @ 25.00 °C. (est) |
Vapor Density: | >1 ( Air = 1 ) |
Flash Point: | 165.00 °F. TCC ( 73.89 °C. )
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logP (o/w): | 0.605 (est) |
Soluble in: |
| alcohol | | water, 3502 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: nutty |
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Odor Strength: | high , recommend smelling in a 1.00 % solution or less |
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Substantivity: | > 24 hour(s) at 100.00 % |
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| nutty caramellic phenolic cherry |
Odor Description: at 1.00 % in dipropylene glycol. | nut caramel phenolic cherry |
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| sweet nutty phenolic walnut fruity almond benzoin |
Odor Description: at 2.00 %. | Sweet, nutty, phenolic, walnut, fruity, almond and benzoin Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
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Flavor Type: nutty |
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| nutty musty phenolic woody grain |
Taste Description: at 50.00 ppm. | Nutty, musty, phenolic and woody with grain-like nuances Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
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Odor and/or flavor descriptions from others (if found). |
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Bedoukian Research |
3-METHYL-2-CYCLOHEXENONE ≥98.0% |
Odor Description: | powerful, nutty, caramel-like Imparts a nuttiness to fragrances. |
Taste Description: | nutty Used in nut flavors. |
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Sigma-Aldrich |
3-Methyl-2-cyclohexenone, ≥98%, stabilized, FG |
Odor Description: | caramel; cherry; medicinal; nutty |
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Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 22 - Harmful if swallowed. R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-mouse LD50 1600 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD Journal of Agricultural and Food Chemistry. Vol. 35, Pg. 273, 1987.
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for nutty cyclohexenone usage levels up to: | | 0.5000 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (μg/capita/day) |
Structure Class: | II |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.15000 |
beverages(nonalcoholic): | - | 0.02000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 0.05000 |
fruit ices: | - | 0.05000 |
gelatins / puddings: | - | 0.05000 |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | 0.08000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | 0.02000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s): |
The FEMA GRAS assessment of alicyclic substances used as flavor ingredients. View pdf |
European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
European Food Safety Authority (EFSA) reference(s): |
Flavouring Group Evaluation 212: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 212 Revision 1 (FGE.212Rev1): alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19. View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 51, Revision 1 (FGE.51Rev1): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev3 (2011) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 View page or View pdf |
Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015) View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 1193-18-6 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 14511 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 3-methylcyclohex-2-en-1-one |
Chemidplus: | 0001193186 |
RTECS: | GW7340000 for cas# 1193-18-6 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
No odor group found for these |
| sulfuryl octanoate | FL/FR |
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| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| sulfuryl propionate | FL/FR |
| valeraldehyde dibutyl acetal | FL/FR |
| valeraldehyde propylene glycol acetal | FL/FR |
anisic |
para- | anisaldehyde | FL/FR |
balsamic |
2- | acetyl furan | FL/FR |
iso | butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
| methyl cinnamate | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
| propyl benzoate | FL/FR |
bready |
| coffee furanone | FL/FR |
buttery |
| acetyl propionyl | FL/FR |
3,4- | hexane dione | FL/FR |
camphoreous |
| bornyl isobutyrate | FL/FR |
| butyrophenone | FL/FR |
| cyclotene | FL/FR |
| ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| geranyl crotonate | FR |
| immortelle absolute | FL/FR |
| maltol | FL/FR |
| strawberry furanone | FL/FR |
chocolate |
iso | amyl phenyl acetate | FL/FR |
| chocolate pyrazine A | FL/FR |
2- | methoxypyrazine | FL/FR |
cocoa |
2- | methyl butyraldehyde | FL/FR |
coconut |
alpha- | angelica lactone | FL/FR |
gamma- | heptalactone | FL/FR |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
gamma- | octalactone | FL/FR |
coumarinic |
| coumane | FL/FR |
| tonka bean resinoid | FR |
earthy |
2- | ethyl-3-methoxypyrazine | FL/FR |
| nutty pyrazine | FL/FR |
fatty |
| coconut absolute | FL/FR |
(Z)-2- | octenal | |
fermented |
| valeraldehyde | FL/FR |
floral |
| boronia butenal | FR |
para- | cresyl laurate | FL/FR |
| ethyl phenyl acetate | FL/FR |
2- | phenyl propionaldehyde dimethyl acetal | FL/FR |
fruity |
iso | amyl nonanoate | FL/FR |
| bread thiophene | FL/FR |
| cinnamyl isobutyrate | FL/FR |
4- | hydroxybenzyl alcohol | FL/FR |
| methyl valerate | FL/FR |
3- | methyl-2-butenal | FL/FR |
| tetrahydrofurfuryl acetate | FL/FR |
| tolualdehyde glyceryl acetal | FL/FR |
green |
2- | heptyl furan | FL/FR |
hay |
| beeswax absolute | FL/FR |
herbal |
| saffron pyranone | FR |
honey |
| phenyl acetic acid | FL/FR |
medicinal |
| quinoline | CS |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
naphthyl |
para- | methyl anisole | FL/FR |
ortho- | methyl anisole | FL/FR |
nutty |
3- | acetyl pyridine | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
2- | ethyl pyrazine | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
| maraniol | CS |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
2- | methyl-3-propyl pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| resorcinol | FR |
| shoyu pyrazine | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
phenolic |
ortho- | guaiacol | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
2- | acetyl thiazole | FL/FR |
powdery |
para- | anisyl alcohol | FL/FR |
roasted |
2- | acetyl-2-pyrroline | |
spicy |
| allspice berry oil | FL/FR |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
| eugenol | FL/FR |
iso | eugenol | FL/FR |
3-(2- | furyl) acrolein | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| furfuryl thioacetate | FL/FR |
tobacco |
| veltonal (Bedoukian) | FR |
tonka |
| tonka bean absolute | FR |
| whiskey lactone | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
| vanillyl acetate | FL/FR |
woody |
4- | hydroxybenzaldehyde | FL/FR |
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For Flavor |
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No flavor group found for these |
| acetyl acetaldehyde dimethyl acetal | FL |
2- | acetyl-2-pyrroline | |
| bornyl isobutyrate | FL/FR |
| butyrophenone | FL/FR |
| chocolate pyrazine A | FL/FR |
| coumane | FL/FR |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
2,5- | diethyl-4-methyl thiazole | FL |
6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| dimethyl dihydrocyclopentapyrazine | FL |
2,5- | dimethyl thiazole | FL |
| ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
2- | ethyl-3-methoxypyrazine | FL/FR |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
3-(2- | furyl) acrolein | FL/FR |
(E,E)-2,4- | heptadien-1-ol | FL |
2- | hexyl-5 or 6-keto-1,4-dioxane | FL |
2- | methoxypyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
(Z)-2- | octenal | |
| peanut dithiazine | FL |
2- | propyl pyridine | FL |
para- | salicylic acid | FL |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| tolualdehyde glyceryl acetal | FL/FR |
| valeraldehyde propylene glycol acetal | FL/FR |
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5- | acetyl-2,3-dihydro-1,4-thiazine | FL |
| sulfuryl formate | FL |
| sulfuryl octanoate | FL/FR |
| sulfuryl propionate | FL/FR |
| valeraldehyde dibutyl acetal | FL/FR |
alliaceous |
| dicyclohexyl disulfide | FL |
2- | methyl thioacetaldehyde | FL |
balsamic |
iso | butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
bready |
2- | propionyl thiazole | FL |
brown |
| beeswax absolute | FL/FR |
| tetrahydrofurfuryl acetate | FL/FR |
burnt |
2- | methyl quinoxaline | FL |
buttery |
| diacetyl | FL |
3,4- | hexane dione | FL/FR |
camphoreous |
ortho- | methyl anisole | FL/FR |
caramellic |
| caramel furanone | FL |
| cyclotene | FL/FR |
| maltol | FL/FR |
| strawberry furanone | FL/FR |
cocoa |
2- | methyl furan | FL |
coconut |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
coffee |
| difurfuryl ether | FL |
2- | ethyl-4-methyl thiazole | FL/FR |
2-iso | propyl pyrazine | FL |
corn chip |
2- | acetyl thiazole | FL/FR |
2- | acetyl-2-thiazoline | FL |
creamy |
alpha- | angelica lactone | FL/FR |
para- | anisaldehyde | FL/FR |
4- | hydroxybenzaldehyde | FL/FR |
earthy |
2- | methyl-3-propyl pyrazine | FL/FR |
fatty |
| coconut absolute | FL/FR |
2- | heptyl furan | FL/FR |
(E,E)-2,4- | nonadienal | FL |
fishy |
4,5- | dimethyl thiazole | FL |
floral |
iso | amyl phenyl acetate | FL/FR |
| phenyl acetic acid | FL/FR |
fruity |
para- | anisyl alcohol | FL/FR |
| bread thiophene | FL/FR |
| cinnamyl isobutyrate | FL/FR |
2,4- | hexadien-1-ol | FL |
4- | hydroxybenzyl alcohol | FL/FR |
| methyl valerate | FL/FR |
3- | methyl-2-butenal | FL/FR |
2- | phenyl propionaldehyde dimethyl acetal | FL/FR |
| propyl benzoate | FL/FR |
fusel |
2- | methyl butyraldehyde | FL/FR |
green |
2,5- | dimethyl thiophene | FL |
| immortelle absolute | FL/FR |
4- | methyl thiazole | FL |
2- | methyl-5-isopropyl pyrazine | FL |
2- | vinyl pyrazine | FL |
honey |
| ethyl phenyl acetate | FL/FR |
lactonic |
gamma- | heptalactone | FL/FR |
gamma- | octalactone | FL/FR |
musty |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
| shoyu pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
naphthyl |
para- | methyl anisole | FL/FR |
nutty |
2- | acetyl furan | FL/FR |
3- | acetyl pyridine | FL/FR |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
| coffee furanone | FL/FR |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
2,3- | dimethyl pyrazine | FL/FR |
2,4- | dimethyl-5-vinyl thiazole | FL |
2- | ethyl pyrazine | FL/FR |
1- | ethyl-2-acetyl pyrrole | FL |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
european | hazelnut oleoresin | FL |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| nutty pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| nutty thiazole | FL |
| peanut oxazole | FL |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
2- | acetyl pyrazine | FL/FR |
| furfuryl thioacetate | FL/FR |
smoky |
| prosopis juliflora wood extract | FL |
spicy |
| allspice berry oil | FL/FR |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
| eugenol | FL/FR |
iso | eugenol | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| methyl cinnamate | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
toasted |
| acetyl propionyl | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
| vanillyl acetate | FL/FR |
waxy |
para- | cresyl laurate | FL/FR |
winey |
iso | amyl nonanoate | FL/FR |
5- | ethyl-2-methyl pyridine | FL |
| valeraldehyde | FL/FR |
woody |
ortho- | guaiacol | FL/FR |
| whiskey lactone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| cyclohex-2-en-1-one, 3-methyl- | 2- | cyclohexen-1-one, 3-methyl- | 2- | cyclohexene-1-one, 3-methyl- | 3- | methyl cyclohex-2-en-1-one | 3- | methyl-2-cyclohexen-1-one | 3- | methyl-2-cyclohexenone | 3- | methyl-D2-cyclohexenone | 3- | methylcyclohex-2-en-1-one | | seudenone |
Articles:
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