Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white crystals (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Melting Point: | 80.00 °C. @ 760.00 mm Hg
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Boiling Point: | 214.00 to 215.00 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.026000 mmHg (est) |
Flash Point: | 221.00 °F. TCC ( 105.00 °C. ) (est)
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logP (o/w): | 3.090 |
Soluble in: |
| alcohol | | water, 528.9 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: woody |
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| woody patchouli |
Odor Description: at 10.00 % in dipropylene glycol. | woody patchouli |
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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 |
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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 |
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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: 25 |
Click here to view publication 25 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | 20.00000 | 50.00000 |
beverages(alcoholic): | 20.00000 | 50.00000 |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | 20.00000 | 100.00000 |
confectionery froastings: | 50.00000 | 200.00000 |
egg products: | - | - |
fats / oils: | 20.00000 | 100.00000 |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 20.00000 | 100.00000 |
hard candy: | 20.00000 | 100.00000 |
imitation dairy: | - | - |
instant coffee / tea: | 20.00000 | 50.00000 |
jams / jellies: | - | - |
meat products: | 20.00000 | 100.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | 20.00000 | 50.00000 |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | 20.00000 | 100.00000 |
snack foods: | 20.00000 | 100.00000 |
soft candy: | 20.00000 | 100.00000 |
soups: | - | - |
sugar substitutes: | 20.00000 | 100.00000 |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
trans-4-tert- | butyl cyclohexanol | trans-p-tert- | butyl cyclohexanol | trans-para-tert- | butyl cyclohexanol | trans-4-tert- | butylcyclohexan-1-ol | trans-4-tert- | butylcyclohexanol | trans-p-tert- | butylcyclohexanol | trans-para-tert- | butylcyclohexanol | | cyclohexanol, 4-(1,1-dimethylethyl)-, trans- | trans-4-(1,1- | dimethyl ethyl) cyclohexanol | trans-4-(1,1- | dimethylethyl)cyclohexanol | trans- | padaryl | trans- | patchone | | pentylene glycol, 4-t-butylcyclohexanol | | symsitive 1609 (Symrise) |
Articles:
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