Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 97.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Boiling Point: | 211.00 to 213.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.171000 mmHg @ 25.00 °C. (est) |
Flash Point: | 181.00 °F. TCC ( 82.78 °C. )
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logP (o/w): | 3.385 (est) |
Soluble in: |
| alcohol | | water, 52.1 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: fruity |
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| fruity fatty winey |
Odor Description: at 100.00 %. | fruity fatty winey |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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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: | flavoring agents |
Recommendation for ethyl (E)-3-octenoate usage levels up to: | | not for fragrance use.
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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: 23 |
Click here to view publication 23 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | 0.30000 | 1.50000 |
beverages(alcoholic): | 0.50000 | 2.50000 |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | 0.50000 | 2.50000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | 1.50000 | 7.50000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | 0.80000 | 4.00000 |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | 0.50000 | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| ethyl (3E)-oct-3-enoate | | ethyl (E)-oct-3-enoate | | ethyl trans-3-octenoate | | ethyl-3-octenoate | trans- | oct-3-enoic acid ethyl ester | (E)-3- | octenoic acid ethyl ester | 3- | octenoic acid, ethyl ester, (3E)- | 3- | octenoic acid, ethyl ester, (E)- | 3- | octenoic acid, ethylester, (3E)- |
Articles:
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