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: | 95.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Boiling Point: | 260.94 °C. @ 760.00 mm Hg (est)
|
Vapor Pressure: | 0.012000 mmHg @ 25.00 °C. (est) |
Flash Point: | 248.00 °F. TCC ( 120.00 °C. )
|
logP (o/w): | 2.477 (est) |
Soluble in: |
| alcohol | | water, 455 mg/L @ 25 °C (est) |
Stability: |
| alcoholic - good | | antiperspirant spray - moderate | | APC (pH = 10) - moderate | | candles - good | | damp fabric - good | | dry fabric - moderate | | liquid bleach - poor | | pH = 2 - poor | | powder detergent - moderate | | powder detergent + activator - moderate | | soap - good | | toiletries - good |
Organoleptic Properties:
|
Odor Type: floral |
|
Odor Strength: | medium , recommend smelling in a 10.00 % solution or less |
|
Substantivity: | 168 hour(s) at 100.00 % |
|
| waxy lactonic metallic tuberose plum |
Odor Description: at 10.00 % in dipropylene glycol. | waxy lactonic metallic tuberose plum Luebke, William tgsc, (2008) |
|
|
Flavor Type: waxy |
|
| waxy lactonic coconut fatty floral plum skin dirty winey |
Taste Description:
| waxy lactonic coconut fatty floral plum skin dirty winey Luebke, William tgsc, (2008) |
|
Odor and/or flavor descriptions from others (if found). |
|
Givaudan |
Methyl Tuberate Pure |
Odor Description: | Lactonic, Floral, Tuberose Methyl Tuberate is a powerful modifier in all kinds of floral accords. The characteristic note of Methyl Tuberate imparts a natural touch of white flower, such as tuberose and gardenia. It can be used effectively in combination with fruity lactones to provide lift. |
|
|
Cosmetic Information:
Suppliers:
Berjé |
Methyl Tuberal L
|
Media |
BOC Sciences |
For experimental / research use only. |
Methyl Tuberate
|
CJ Latta & Associates |
METHYL TUBERATE
|
Givaudan |
Methyl Tuberate Pure
Odor: Lactonic, Floral, Tuberose Use: Methyl Tuberate is a powerful modifier in all kinds of floral accords. The characteristic note of Methyl Tuberate imparts a natural touch of white flower, such as tuberose and gardenia. It can be used effectively in combination with fruity lactones to provide lift. |
Lluch Essence |
METHYL TUBERATE PURE 9411003
|
M&U International |
Methyl Tubrate
|
Pell Wall Perfumes |
Methyl Tuberate
|
Penta International |
METHYL TUBERATE
|
Perfumer Supply House |
Methyl Tuberate
Odor: Powerful floral modifier, waxy, lactonic, metallic, white flower, gardenia, tuberose |
Vigon International |
Methyl Tuberate
Odor: Lactonic, Floral, Tuberose |
Safety Information:
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. 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 - Wear suitable protective clothing.
|
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-rat LD50 2000 mg/kg Methyl Tuberate is a powerful modifier in all kinds of floral accords. The characteristic note of Methyl Tuberate imparts a natural touch of white flower, such as tuberose and gardenia. It can be used effectively in combination with fruity lactones to provide lift.
|
Dermal Toxicity: |
Not determined
|
Inhalation Toxicity: |
Not determined
|
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 tuberolide usage levels up to: | | 1.0000 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.61 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
|
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 |
Edible ices, including sherbet and sorbet (03.0): | 10.00000 | 50.00000 |
Processed fruit (04.1): | 7.00000 | 35.00000 |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 10.00000 | 50.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 |
Bakery wares (07.0): | 10.00000 | 50.00000 |
Meat and meat products, including poultry and game (08.0): | 2.00000 | 10.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 10.00000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 25.00000 |
Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 25.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 |
Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 |
Safety References:
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): |
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab) View page or View pdf |
Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 33673-62-0 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 97707 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 2 |
| 4-methyl-5-pentyloxolan-2-one |
Chemidplus: | 0033673620 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| dihydro-4-methyl-5-pentyl furan-2(3H)-one | | dihydro-4-methyl-5-pentyl furanone | | dihydro-4-methyl-5-pentylfuran-2(3H)-one | 2(3H)- | furanone, dihydro-4-methyl-5-pentyl- | 3- | methyl nonano-1,4-lactone | | methyl tuberal L | | methyl tuberate (Givaudan) | | methyl tuberate pure (Givaudan) | 3- | methyl-2-nonenoic acid addition | 4- | methyl-5-pentyl dihydro-2(3H)-furanone | 4- | methyl-5-pentyldihydro-2(3H)-furanone | 4- | methyl-5-pentyldihydrofuran-2(3H)-one | 4- | methyl-5-pentyloxolan-2-one | 3- | methylnonano-1,4-lactone | | tuberolide |
Articles:
|