Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 99.00 to 100.00 % sum of isomers
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.95000 to 0.95700 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.905 to 7.963
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Refractive Index: | 1.47600 to 1.48300 @ 20.00 °C.
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Boiling Point: | 62.00 to 63.00 °C. @ 3.00 mm Hg
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Boiling Point: | 211.00 to 212.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.176000 mmHg @ 25.00 °C. (est) |
Flash Point: | 170.00 °F. TCC ( 76.67 °C. )
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logP (o/w): | 3.100 (est) |
Soluble in: |
| alcohol | | water, 86.14 mg/L @ 25 °C (est) |
Organoleptic Properties:
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Odor Type: tropical |
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Odor Strength: | high , recommend smelling in a 10.00 % solution or less |
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Substantivity: | 85 hour(s) at 100.00 % |
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| tropical saffron herbal clean rose sweet tobacco green fruity |
Odor Description: at 10.00 % in dipropylene glycol. | tropical saffron herbal clean rose oxide sweet tobacco damascone fruity Luebke, William tgsc, (2009) |
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Flavor Type: tropical |
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| tropical saffron herbal tobacco medicinal phenolic leathery green |
Taste Description:
| tropical saffron herbal tobacco medicinal phenolic leathery green Luebke, William tgsc, (2009) |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R 26/27/28 - Very toxic by inhalation, in contact with skin and if swallowed. 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 36/37/39 - Wear suitable clothing, 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: |
Not determined
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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 beta-cyclocitral usage levels up to: | | 2.0000 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.37 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | ND (μg/capita/day) |
Structure Class: | I |
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: 12 |
Click here to view publication 12 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.06000 |
beverages(nonalcoholic): | - | 0.02000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | 0.50000 |
condiments / relishes: | - | - |
confectionery froastings: | - | 0.05000 |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | 0.10000 |
gelatins / puddings: | - | 0.05000 |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | 0.10000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | 0.05000 |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | 0.05000 |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
No odor group found for these |
|
| curcuma amada roxb. rhizome oil | CS |
balsamic |
iso | amyl benzoate | FL/FR |
| benzyl salicylate | FL/FR |
3- | phenyl propyl cinnamate | FL/FR |
citrus |
(S)-(-)- | citronellal | FL/FR |
2- | heptanol | FL/FR |
| verbena absolute france | FL/FR |
ethereal |
2- | methyl valeraldehyde | FL/FR |
fatty |
| methyl (E)-2-hexenoate | FL/FR |
fermented |
iso | butyl decanoate | FL/FR |
floral |
| benzaldehyde propylene glycol acetal | FL/FR |
| boronia absolute | FL/FR |
| butyl nonanoate | FL/FR |
| champaca absolute | FR |
| citronellyl ethyl ether | FR |
| citronellyl formate | FL/FR |
2- | decalinol | FR |
| dihydrocitronellyl ethyl ether | FR |
| dimethyl benzyl carbinyl propionate | FR |
| geranyl formate | FL/FR |
| geranyl isobutyrate | FL/FR |
| heptyl propionate | FL/FR |
| jasmin lactone (IFF) | FL/FR |
alpha-iso | methyl ionone (90% min.) | FL/FR |
| neryl ethyl ether | FR |
| phenethyl heptanoate | FL/FR |
| phenethyl isobutyrate | FL/FR |
| phenethyl isovalerate | FL/FR |
1- | phenyl propyl butyrate | FL/FR |
2- | phenyl propyl isobutyrate | FL/FR |
| tea acetate | FR |
| tetrahydrolinalool | FL/FR |
fruity |
| allyl amyl glycolate | FR |
| allyl butyrate | FL/FR |
| allyl propionate | FL/FR |
iso | amyl butyrate | FL/FR |
| amyl isobutyrate | FL/FR |
iso | amyl isobutyrate | FL/FR |
iso | amyl isovalerate | FL/FR |
iso | amyl nonanoate | FL/FR |
iso | amyl octanoate | FL/FR |
| amyl propionate | FL/FR |
| apricot isobutyrate | FR |
| benzyl butyrate | FL/FR |
| benzyl heptanoate | FL/FR |
2- | butanol | FL/FR |
| butyl 2-decenoate | FL/FR |
| butyl isobutyrate | FL/FR |
iso | butyl propionate | FL/FR |
| cherry pentenoate | FL/FR |
2- | cyclopentyl cyclopentanone | FL/FR |
| decen-1-yl cyclopentanone | FL/FR |
| diethyl malonate | FL/FR |
| dihydroactinidolide | FL/FR |
alpha,alpha- | dimethyl benzyl isobutyrate | FL/FR |
| dimethyl succinate | FL/FR |
| ethyl 2-cyclohexyl propionate | FR |
| ethyl 2-octenoate | FL/FR |
| ethyl 3-acetoxyhexanoate | FL/FR |
| ethyl 3,5,5-trimethyl hexanoate | FR |
| ethyl acetoacetate | FL/FR |
| fruity cyclopentanone | FR |
| heptanal cyclic ethylene acetal | FR |
| heptyl butyrate | FL/FR |
| heptyl isobutyrate | FL/FR |
2- | hexen-1-ol | FL/FR |
(E)-3- | hexen-1-yl acetate | FL/FR |
(Z)-3- | hexen-1-yl isobutyrate | FL/FR |
| hexyl (E)-tiglate | FL/FR |
| hexyl acetate | FL/FR |
| linalyl valerate | FL/FR |
| methyl 3-nonenoate | FL/FR |
| methyl heptanoate | FL/FR |
| nerolidyl isobutyrate | FR |
| octen-1-yl cyclopentanone | FL/FR |
| peach cyclopentanone | FR |
2- | pentyl furan | FL/FR |
2- | phenyl propyl butyrate | FL/FR |
| pineapple pentenoate | FL/FR |
| plum damascone (high alpha) | FR |
| prenol | FL/FR |
| prenyl hexanoate | FL/FR |
iso | propyl 2-methyl butyrate | FL/FR |
| propyl butyrate | FL/FR |
| rhubarb undecane | FR |
| tetrahydrofurfuryl butyrate | FL/FR |
| tropical indene | FR |
| tropical thiazole | FL/FR |
gamma- | undecalactone (aldehyde C-14 (so-called)) | FL/FR |
green |
| benzyl hexanoate | FL/FR |
3,5,6-neo | cyclocitral | FR |
alpha- | decalactone | FL/FR |
| heptyl acetate | FL/FR |
(E)-2- | hexen-1-yl formate | FL/FR |
(E)-2- | hexen-1-yl hexanoate | FL/FR |
(Z)-3- | hexen-1-yl hexanoate | FL/FR |
| hexyl octanoate | FL/FR |
| magnolia flower oil | FL/FR |
| manzanate (Givaudan) | FL/FR |
| methyl R-3-acetoxyhexanoate | |
| phenoxyethyl isobutyrate | FL/FR |
| propylene acetal | FL/FR |
| violet dienyne | FR |
herbal |
6- | acetoxydihydrotheaspirane | FL/FR |
| arnica flower oil | FR |
| buchu oxime | FR |
| chamomile distillates | FL/FR |
| clary propyl acetate | FR |
| clary sage absolute | FL/FR |
| clary sage oil france | FL/FR |
| linalyl isovalerate | FL/FR |
| safranal | FL/FR |
| thymol | FL/FR |
honey |
| propyl phenyl acetate | FL/FR |
musty |
ketoiso | phorone | FL/FR |
phenolic |
4- | methyl-2,6-dimethoxyphenol | FL/FR |
4- | vinyl phenol | FL/FR |
spicy |
| cadinadiene | |
| carvacrol | FL/FR |
(-)- | cubenol | FL/FR |
ortho- | methoxycinnamaldehyde | FL/FR |
sulfurous |
2- | phenethyl isothiocyanate | FL/FR |
tropical |
| genet absolute | FL/FR |
waxy |
(E,E)-2,4- | dodecadien-1-ol | |
| ethyl octanoate | FL/FR |
| octyl 2-methyl butyrate | FL/FR |
woody |
| verdoxan | FR |
|
For Flavor |
|
No flavor group found for these |
6- | acetoxydihydrotheaspirane | FL/FR |
| allyl cyclohexyl valerate | FL |
| amyl isobutyrate | FL/FR |
| amyl propionate | FL/FR |
| benzyl heptanoate | FL/FR |
| benzyl hexanoate | FL/FR |
2- | butanol | FL/FR |
iso | butyl decanoate | FL/FR |
| butyl nonanoate | FL/FR |
| cadinadiene | |
(S)-(-)- | citronellal | FL/FR |
2- | cyclopentyl cyclopentanone | FL/FR |
alpha- | decalactone | FL/FR |
(E,E)-2,4- | dodecadien-1-ol | |
| ethyl 3-acetoxyhexanoate | FL/FR |
2- | hexenal | FL |
2- | hexenal diethyl acetal | FL |
| hexyl (E)-2-hexenoate | FL |
| jasmin lactone (IFF) | FL/FR |
| linalyl valerate | FL/FR |
| magnolia flower oil | FL/FR |
| methyl (E)-2-hexenoate | FL/FR |
(E)-2- | methyl-2-octenal | FL |
2- | methyl-2-octenal | FL |
3- | methyl-3-pentanol | FL |
(E,E)-3,5- | octadien-2-one | FL |
| phenethyl heptanoate | FL/FR |
2- | phenethyl isothiocyanate | FL/FR |
1- | phenyl propyl butyrate | FL/FR |
2- | phenyl propyl isobutyrate | FL/FR |
| prenyl hexanoate | FL/FR |
| propylene acetal | FL/FR |
alliaceous |
| allyl propionate | FL/FR |
| tropical thiazole | FL/FR |
balsamic |
| benzyl salicylate | FL/FR |
berry |
| heptyl isobutyrate | FL/FR |
citrus |
ketoiso | phorone | FL/FR |
| verbena absolute france | FL/FR |
coffee |
2,4- | dimethyl thiazole | FL |
cooling |
| manzanate (Givaudan) | FL/FR |
creamy |
gamma- | undecalactone (aldehyde C-14 (so-called)) | FL/FR |
estery |
| ethyl acetoacetate | FL/FR |
floral |
| geranyl isobutyrate | FL/FR |
alpha-iso | methyl ionone (90% min.) | FL/FR |
| tetrahydrolinalool | FL/FR |
fruity |
iso | amyl benzoate | FL/FR |
iso | amyl isobutyrate | FL/FR |
iso | amyl octanoate | FL/FR |
| benzaldehyde propylene glycol acetal | FL/FR |
| benzyl butyrate | FL/FR |
| boronia absolute | FL/FR |
| butyl 2-decenoate | FL/FR |
| butyl isobutyrate | FL/FR |
iso | butyl propionate | FL/FR |
| cherry pentenoate | FL/FR |
| citronellyl formate | FL/FR |
| decen-1-yl cyclopentanone | FL/FR |
| diethyl malonate | FL/FR |
| dihydroactinidolide | FL/FR |
alpha,alpha- | dimethyl benzyl isobutyrate | FL/FR |
| dimethyl succinate | FL/FR |
| ethyl (E)-2-octenoate | FL |
| ethyl 2-octenoate | FL/FR |
| furfuryl propionate | FL |
2- | furyl pentyl ketone | FL |
2- | heptanol | FL/FR |
| heptyl propionate | FL/FR |
2- | hexen-1-ol | FL/FR |
(E)-3- | hexen-1-yl acetate | FL/FR |
(Z)-3- | hexen-1-yl isobutyrate | FL/FR |
| hexyl acetate | FL/FR |
| linalyl isovalerate | FL/FR |
| methyl (E)-3-nonenoate | FL |
| methyl 3-nonenoate | FL/FR |
| methyl heptanoate | FL/FR |
| octen-1-yl cyclopentanone | FL/FR |
| phenethyl isovalerate | FL/FR |
| pineapple pentenoate | FL/FR |
| prenol | FL/FR |
iso | propyl 2-methyl butyrate | FL/FR |
| propyl butyrate | FL/FR |
| tetrahydrofurfuryl butyrate | FL/FR |
green |
| allyl butyrate | FL/FR |
iso | amyl isovalerate | FL/FR |
| geranyl formate | FL/FR |
| heptyl acetate | FL/FR |
| heptyl butyrate | FL/FR |
(E)-2- | hexen-1-yl hexanoate | FL/FR |
(Z)-3- | hexen-1-yl hexanoate | FL/FR |
(E)-2- | hexenal diethyl acetal | FL |
| hexyl (E)-tiglate | FL/FR |
| hexyl octanoate | FL/FR |
| methyl 2-undecynoate | FL |
| methyl R-3-acetoxyhexanoate | |
2- | pentyl furan | FL/FR |
| phenoxyethyl isobutyrate | FL/FR |
hay |
| genet absolute | FL/FR |
herbal |
| chamomile distillates | FL/FR |
| chamomile flavor | FL |
| clary sage absolute | FL/FR |
| clary sage oil france | FL/FR |
honey |
| phenethyl isobutyrate | FL/FR |
| propyl phenyl acetate | FL/FR |
phenolic |
4- | methyl-2,6-dimethoxyphenol | FL/FR |
| thymol | FL/FR |
4- | vinyl phenol | FL/FR |
rummy |
(E)-2- | hexen-1-yl formate | FL/FR |
spicy |
| carvacrol | FL/FR |
(-)- | cubenol | FL/FR |
ortho- | methoxycinnamaldehyde | FL/FR |
2- | phenyl propyl butyrate | FL/FR |
3- | phenyl propyl cinnamate | FL/FR |
vegetable |
2- | methyl valeraldehyde | FL/FR |
waxy |
iso | amyl butyrate | FL/FR |
| ethyl octanoate | FL/FR |
| octyl 2-methyl butyrate | FL/FR |
winey |
iso | amyl nonanoate | FL/FR |
woody |
| safranal | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
.beta.- | cyclocitral | alpha & beta- | cyclocitral | b- | cyclocitral | beta- | cyclocitral | 1- | cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl- | | cyclohexenecarboxaldehyde, 2,6,6-trimethyl- | 2,6,6- | trimethyl cyclohexene-1-carbaldehyde | 2,6,6- | trimethyl-1-cyclohexen-1-carboxaldehyde | 2,6,6- | trimethyl-1-cyclohexene-1-carbaldehyde | 2,6,6- | trimethyl-1-cyclohexene-1-carboxaldehyde | 2,6,6- | trimethyl-1(2)-cyclohexen-1-carboxaldehyde | 2,6,6- | trimethyl-1&2-cyclohexen-1-carboxaldehyde | 2,6,6- | trimethylcyclohex-1-ene-1-carbaldehyde | 2,6,6- | trimethylcyclohexene-1-carbaldehyde | 2,6,6- | trimethylcyclohexenecarbaldehyde |
Articles:
US Patents: | 3,975,310 - Cycloaliphatic unsaturated ketones as odor- and taste-modifying agents |
PubMed: | Analysis of Five Earthy-Musty Odorants in Environmental Water by HS-SPME/GC-MS. |
US Patents: | 3,940,499 - Food or flavor containing 2,6,6-trimethyl-1-cyclohexen-1-ylacetaldehyde |
PubMed: | Characterization of typical taste and odor compounds formed by Microcystis aeruginosa. |
PubMed: | Carotenoid oxidation products as stress signals in plants. |
PubMed: | Review of stress specific organelles-to-nucleus metabolic signal molecules in plants. |
PubMed: | Total synthesis and biological evaluation of an antifungal tricyclic o-hydroxy-p-quinone methide diterpenoid. |
PubMed: | Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu. |
PubMed: | Lactones 43. New biologically active lactones: β-cyclocitral derivatives. |
PubMed: | Loss of plastoglobule kinases ABC1K1 and ABC1K3 causes conditional degreening, modified prenyl-lipids, and recruitment of the jasmonic acid pathway. |
PubMed: | Reconsidering the nature and mode of action of metabolite retrograde signals from the chloroplast. |
PubMed: | Development of models for predicting the predominant taste and odor compounds in Taihu Lake, China. |
PubMed: | Volatile organic compounds derived from 2-keto-acid decarboxylase in Microcystis aeruginosa. |
PubMed: | Nonenzymic carotenoid oxidation and photooxidative stress signalling in plants. |
PubMed: | Treatment with algae extracts promotes flocculation, and enhances growth and neutral lipid content in Nannochloropsis oculata--a candidate for biofuel production. |
PubMed: | Carotenoid oxidation products are stress signals that mediate gene responses to singlet oxygen in plants. |
PubMed: | Characterization of intracellular & extracellular algae organic matters (AOM) of Microcystic aeruginosa and formation of AOM-associated disinfection byproducts and odor & taste compounds. |
PubMed: | Microwave-assisted purge-and-trap extraction device coupled with gas chromatography and mass spectrometry for the determination of five predominant odors in sediment, fish tissues, and algal cells. |
PubMed: | The management of undesirable cyanobacteria blooms in channel catfish ponds using a constructed wetland: Contribution to the control of off-flavor occurrences. |
PubMed: | Degradation and formation of wood odorant β-cyclocitral during permanganate oxidation. |
PubMed: | Simultaneous determination of eight common odors in natural water body using automatic purge and trap coupled to gas chromatography with mass spectrometry. |
PubMed: | β-cyclocitral, a grazer defence signal unique to the cyanobacterium Microcystis. |
PubMed: | A systematic study on spatial and seasonal patterns of eight taste and odor compounds with relation to various biotic and abiotic parameters in Gonghu Bay of Lake Taihu, China. |
PubMed: | Kinetics of cell lysis for Microcystis aeruginosa and Nitzschia palea in the exposure to β-cyclocitral. |
PubMed: | Analytical aspects of cyanobacterial volatile organic compounds for investigation of their production behavior. |
PubMed: | Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum). |
PubMed: | {beta}-Apocarotenoids do not significantly activate retinoic acid receptors {alpha} or {beta}. |
PubMed: | Blue color formation of cyanobacteria with beta-cyclocitral. |
PubMed: | Disinfection by-products from halogenation of aqueous solutions of terpenoids. |
PubMed: | Metabolite and target transcript analyses during Crocus sativus stigma development. |
PubMed: | A very efficient route toward the 4a-methyltetrahydrofluorene skeleton: short synthesis of (+/-)-dichroanone and (+/-)-taiwaniaquinone H. |
PubMed: | Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters. |
PubMed: | [Ozonation of odorous organic compounds in eutrophic water]. |
PubMed: | The degradation of (all-E)-beta-carotene by cigarette smoke. |
PubMed: | Global sensitivity analysis for model-based prediction of oxidative micropollutant transformation during drinking water treatment. |
PubMed: | Lysis of cyanobacteria with volatile organic compounds. |
PubMed: | Synthesis, antimicrobial and antineoplastic activities for agelasine and agelasimine analogs with a beta-cyclocitral derived substituent. |
PubMed: | Studies on the aroma of maté (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction. |
PubMed: | Annual dynamics and origins of the odorous compounds in the pilot experimental area of Lake Dianchi, China. |
PubMed: | Daphnia behavioural responses to taste and odour compounds: ecological significance and application as an inline treatment plant monitoring tool. |
PubMed: | Fibrillin influence on plastid ultrastructure and pigment content in tomato fruit. |
PubMed: | Dunaliella salina microalga pressurized liquid extracts as potential antimicrobials. |
PubMed: | Efficient route to 4a-methyltetrahydrofluorenes: a total synthesis of (+/-)-dichroanal B via intramolecular Heck reaction. |
PubMed: | Generation of aroma compounds from Ditaxis heterantha by Saccharomyces cerevisiae. |
PubMed: | Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses. |
PubMed: | Identification and aroma impact of norisoprenoids in orange juice. |
PubMed: | Volatile organic compound (VOC) analysis and sources of limonene, cyclohexanone and straight chain aldehydes in axenic cultures of Calothrix and Plectonema. |
PubMed: | Beta-carotene cleavage products after oxidation mediated by hypochlorous acid--a model for neutrophil-derived degradation. |
PubMed: | A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds. |
PubMed: | Cleavage of beta,beta-carotene to flavor compounds by fungi. |
PubMed: | Effect of high irradiance and iron on volatile odour compounds in the cyanobacterium Microcystis aeruginosa. |
PubMed: | Synthesis of 9E- and 9Z-locked retinoic acid analogs as ligands for RAR and RXR. |
PubMed: | Volatile organic chemicals of a shore-dwelling cyanobacterial mat community. |
PubMed: | Dynamics of the volatile organic substances associated with cyanobacteria and algae in a eutrophic shallow lake. |
PubMed: | Studies on vitamin A and its related compounds. II. Reformatsky reaction of beta-cyclocitral with methyl gamma-bromosenecioate. |
PubMed: | THE CONDENSATION OF beta-CYCLOCITRAL WITH DIMETHYLACROLEIN. |
|