Category: cosmetic and flavor agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white crystalline powder (est) |
Assay: | 100.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Melting Point: | 200.00 to 201.00 °C. @ 760.00 mm Hg
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Boiling Point: | 248.00 to 249.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.008000 mmHg @ 25.00 °C. (est) |
Flash Point: | 218.00 °F. TCC ( 103.33 °C. )
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logP (o/w): | -3.170 |
Shelf Life: | 12.00 month(s) or longer if stored properly. |
Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
Soluble in: |
| water, 1.30E+06 mg/L @ 25 °C (exp) |
Insoluble in: |
| alcohol |
Organoleptic Properties:
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Odor Type: meaty |
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| savory meaty |
Odor Description: at 1.00 % in propylene glycol. | savory meaty |
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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): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
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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 12680 mg/kg Yakugaku Zasshi. Journal of Pharmacy. Vol. 85, Pg. 463, 1965.
intravenous-rat LD50 > 5000 mg/kg United States Patent Document. Vol. #3380887
intraperitoneal-rat LD50 5400 mg/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
BEHAVIORAL: GENERAL ANESTHETIC Archivum Immunologiae et Therapiae Experimentalis. Vol. 13, Pg. 70, 1965.
intravenous-rabbit LDLo 2400 mg/kg Archivum Immunologiae et Therapiae Experimentalis. Vol. 13, Pg. 70, 1965.
intravenous-mouse LD50 2748 mg/kg Archives Internationales de Pharmacodynamie et de Therapie. Vol. 145, Pg. 233, 1963.
intraperitoneal-mouse LD50 4950 mg/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
BEHAVIORAL: GENERAL ANESTHETIC Archivum Immunologiae et Therapiae Experimentalis. Vol. 13, Pg. 70, 1965.
intravenous-cat LD50 5000 mg/kg Russian Pharmacology and Toxicology Vol. 47, Pg. 205, 1984.
unreported-mouse LD50 7230 mg/kg Bitamin. Vol. 25, Pg. 297, 1962.
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Dermal Toxicity: |
subcutaneous-mouse LD50 9210 mg/kg Yakugaku Zasshi. Journal of Pharmacy. Vol. 85, Pg. 463, 1965.
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | cosmetic and flavor agents |
Recommendation for gamma-aminobutyric acid usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.12 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 18000 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/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: 23 |
Click here to view publication 23 |
| average usual ppm | average maximum ppm |
baked goods: | 50.00000 | 300.00000 |
beverages(nonalcoholic): | 20.00000 | 100.00000 |
beverages(alcoholic): | 30.00000 | 200.00000 |
breakfast cereal: | 30.00000 | 100.00000 |
cheese: | - | - |
chewing gum: | 100.00000 | 500.00000 |
condiments / relishes: | - | - |
confectionery froastings: | 30.00000 | 100.00000 |
egg products: | - | - |
fats / oils: | 30.00000 | 100.00000 |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | 20.00000 | 100.00000 |
gelatins / puddings: | 20.00000 | 100.00000 |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | 40.00000 | 300.00000 |
imitation dairy: | - | - |
instant coffee / tea: | 20.00000 | 100.00000 |
jams / jellies: | - | - |
meat products: | 20.00000 | 200.00000 |
milk products: | 30.00000 | 100.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | 10.00000 | 100.00000 |
soft candy: | 20.00000 | 200.00000 |
soups: | 30.00000 | 200.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
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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): | 30.00000 | 100.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 30.00000 | 100.00000 |
Edible ices, including sherbet and sorbet (03.0): | 20.00000 | 100.00000 |
Processed fruit (04.1): | - | - |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 30.00000 | 100.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 30.00000 | 100.00000 |
Bakery wares (07.0): | 50.00000 | 300.00000 |
Meat and meat products, including poultry and game (08.0): | 20.00000 | 200.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | - | - |
Foodstuffs intended for particular nutritional uses (13.0): | 30.00000 | 200.00000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 30.00000 | 200.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 40.00000 | 300.00000 |
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): | 30.00000 | 100.00000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
coffee |
| coffee difuran | FL/FR |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfuryl acetate | FL/FR |
| hazelnut pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| benzothiazole | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
1- | phenethyl mercaptan | FL/FR |
3- | thiohexanol | FL/FR |
tobacco |
| methyl benzoxole | FL/FR |
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For Flavor |
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No flavor group found for these |
4- | acetyl-2-methyl pyrimidine | FL |
| amyl mercaptan | FL |
1,2- | butane dithiol | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| cyclopropyl (E,Z)-2,6-nonadienamide | FL |
2,5- | diethyl thiazole | FL |
| dimethyl tetrasulfide | FL |
2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
bis(2,5- | dimethyl-3-furyl) disulfide | FL |
(Z+E)-2,5- | dimethyl-3-tetrahydrofuran thiol | FL |
(Z+E)-2,5- | dimethyl-3-thioacetoxytetrahydrofuran | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| ethyl (E,Z)-2,6-nonadienamide | FL |
S- | ethyl 2-acetyl aminoethane thioate | FL |
| ethyl 3-mercaptopropionate | FL/FR |
| ethyl 4-(acetyl thio) butyrate | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
2- | methyl thiazolidine | FL |
2-( | methyl thio) ethanol | FL |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-furyl tetrasulfide | FL |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
1,9- | nonane dithiol | FL |
| peanut dithiazine | FL |
1- | phenethyl mercaptan | FL/FR |
1,3- | propane dithiol | FL |
3-iso | propenyl pentane dioic acid | FL |
| propyl 2-methyl-3-furyl disulfide | FL |
iso | propyl disulfide | FL |
3- | thienyl mercaptan | FL |
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N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide | FL |
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
4- | mercapto-2-pentanone 1% in acetoin | FL |
2- | methyl-1-methyl thio-2-butene | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
1,3- | butane dithiol | FL |
| dimethyl trisulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
3- | tetrahydrothiophenone | FL |
burnt |
| bacon dithiazine | FL |
1,6- | hexane dithiol | FL |
chemical |
2,5- | dimethyl furan | FL |
cocoa |
| butyraldehyde | FL |
coffee |
| coffee difuran | FL/FR |
earthy |
| difurfuryl sulfide | FL |
1,8- | octane dithiol | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
(E,E)-2,4- | decadienal | FL |
4- | methyl nonanoic acid | FL/FR |
green |
4- | penten-1-yl acetate | FL |
herbal |
| massoia bark oil | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
| benzothiazole | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
4- | furfuryl thio-2-pentanone | FL |
| meaty dithiane | FL/FR |
(R,S)-2- | mercapto-3-butanol | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
12- | methyl tridecanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
| propyl 2-mercaptopropionate | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfuryl acetate | FL/FR |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
2- | ethoxythiazole | FL |
| hazelnut pyrazine | FL/FR |
nutty |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| methyl benzoxole | FL/FR |
2- | methyl pyrazine | FL/FR |
| nutty thiazole | FL |
onion |
| furfuryl isopropyl sulfide | FL |
| methionol | FL |
2- | methyl-1,3-dithiolane | FL |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
| hexyl mercaptan | FL |
savory |
N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide | FL |
sulfurous |
2,3- | butane dithiol | FL |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| furfuryl thiopropionate | FL |
| methyl 2-methyl-3-furyl disulfide | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
| roasted butanol | FL |
3- | thiohexanol | FL/FR |
2,4,6- | trithiaheptane 10% in triacetin | FL |
vegetable |
| tyramine | FL |
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Potential Uses:
| additives | |
| hair conditioning | |
Occurrence (nature, food, other): note
Synonyms:
4- | amino butyric acid | gamma- | amino butyric acid | gamma- | amino butyric acid natural | 4- | amino-butanoic acid | 4- | amino-butyric acid | g- | amino-N-butyric acid | gamma- | amino-N-butyric acid | 4- | aminobutanoic acid | gamma- | aminobutanoic acid | 4- | aminobutyric acid | g- | aminobutyric acid | gamma- | aminobutyric acid (GABA) | | butanoic acid, 4-amino- | 3- | carboxypropylamine | | GABA | | GABA gamma amino butyric acid | | gaballon | | gamarex | | piperidic acid | | piperidinic acid |
Articles:
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