Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 95.00 to 100.00 % sum of isomers
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.88700 to 0.89200 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.381 to 7.422
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Refractive Index: | 1.44200 to 1.44800 @ 20.00 °C.
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Boiling Point: | 232.00 to 235.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.049000 mmHg @ 25.00 °C. (est) |
Flash Point: | 223.00 °F. TCC ( 106.11 °C. )
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logP (o/w): | 4.354 (est) |
Soluble in: |
| alcohol | | water, 16.97 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Description:
| mushroom |
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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: | 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 methyl 2-decenoate 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) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
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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): | 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 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 View page or View pdf |
Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
Flavouring Group Evaluation 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 71: Consideration of aliphatic, linear, alpha,beta-unsaturated carboxylic acids and related esters View page or View pdf |
Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) View page or View pdf |
Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15 View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 5368064 |
National Institute of Allergy and Infectious Diseases: | Data |
| methyl dec-2-enoate |
Chemidplus: | 0002482395 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
balsamic |
balsamic |
(E)- | benzyl tiglate | FL/FR |
earthy |
| benzyl tiglate | FL/FR |
| dibenzyl ether | FL/FR |
| mushroom absolute | FL/FR |
| mushroom resinoid | FL/FR |
| mushroom whole plant oil | FR |
1- | nonen-3-ol | FL/FR |
3- | octanol | FL/FR |
3- | octen-2-one | FL/FR |
1- | octen-3-ol | FL/FR |
1- | octen-3-one | FL/FR |
fatty |
(E)-2- | decenal | FL/FR |
fermented |
| butyl laevo-lactate | FL/FR |
floral |
3- | decanol | FL/FR |
6,8- | dimethyl-2-nonanol | FR |
| herbal pyran | FR |
| nonyl octanoate | FL/FR |
| octyl acetate | FL/FR |
| phenethyl butyl ether | FR |
| phenethyl formate | FL/FR |
2- | phenyl propionaldehyde dimethyl acetal | FL/FR |
2- | phenyl propionaldehyde ethylene glycol acetal | FR |
fruity |
2,2- | dimethyl-6,8-nonadien-3-ol | |
3- | nonen-2-one | FL/FR |
| octyl crotonate | FR |
| octyl propionate | FL/FR |
fungal |
1- | decen-3-ol | FL/FR |
| fungus fragrance | FR |
| methyl 2-furoate | FL/FR |
black | truffle whole plant oil | FL/FR |
green |
| allyl phenethyl ether | FR |
| butyl lactate | FL/FR |
1- | hepten-3-ol | FL/FR |
(Z)- | leaf acetal | FL/FR |
| melon acetal | FL/FR |
| methyl heptine carbonate | FL/FR |
3,6- | nonadien-1-ol | FL/FR |
(Z)-1,5- | octadien-3-ol | |
(Z)-5- | octen-1-ol | FL/FR |
| phenyl acetaldehyde dimethyl acetal | FL/FR |
| tiglyl tiglate | FR |
1,5- | undecadien-4-ol | |
3- | octanone | FL/FR |
1- | octen-3-yl acetate | FL/FR |
honey |
| phenethyl furoate | FL/FR |
metallic |
1,4- | dipentyl-6,8-dioxabicyclo(3.2.1)octane | FR |
mushroom |
(S)-(+)-2- | heptanol | FL/FR |
(S)-(+)-2- | octanol | |
3- | octen-2-ol | FL/FR |
(R)-1- | octen-3-ol | FL/FR |
1- | octen-3-yl butyrate | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
O- | methyl S-1-methoxyhexan-3-yl carbonothioate | FL/FR |
vegetable |
1- | furfuryl pyrrole | FL/FR |
waxy |
| methyl laurate | FL/FR |
(Z)-3- | nonen-1-ol | FL/FR |
| octanol | FL/FR |
2- | tridecanone | FL/FR |
yeasty |
2- | octen-4-one | FL/FR |
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For Flavor |
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No flavor group found for these |
| benzyl tiglate | FL/FR |
3- | decanol | FL/FR |
2,2- | dimethyl-6,8-nonadien-3-ol | |
| furfural diethyl acetal | FL |
(S)-(+)-2- | heptanol | FL/FR |
(S)-(+)-2- | hexanol | FL |
(R)-(-)-2- | hexanol | FL |
| methionyl acetate | FL |
tris( | methyl thio) methane | FL |
1- | nonen-3-one | FL |
| nonyl octanoate | FL/FR |
3,5- | octadien-2-one | FL |
1,5- | octadien-3-ol | FL |
(Z)-1,5- | octadien-3-ol | |
(S)-(+)-2- | octanol | |
2- | pentyl-1-buten-3-one | FL |
| phenethyl furoate | FL/FR |
1,5- | undecadien-4-ol | |
alliaceous |
| truffle sulfide | FL |
balsamic |
(E)- | benzyl tiglate | FL/FR |
buttery |
| butyl laevo-lactate | FL/FR |
caramellic |
| methyl 2-furoate | FL/FR |
coffee |
| difurfuryl ether | FL |
creamy |
| acetyl ethyl carbinol | FL |
3- | octen-2-one | FL/FR |
earthy |
1- | decen-3-ol | FL/FR |
| difurfuryl sulfide | FL |
| mushroom absolute | FL/FR |
| mushroom oil | FL |
| mushroom resinoid | FL/FR |
1- | nonen-3-ol | FL/FR |
1,8- | octane dithiol | FL |
1- | octen-3-one | FL/FR |
2- | thienyl disulfide | FL |
estery |
| octyl propionate | FL/FR |
fatty |
| dimethyl sulfoxide | FL |
2- | tridecanone | FL/FR |
fermented |
| methyl thio isovalerate | FL |
fruity |
| dibenzyl ether | FL/FR |
| methionyl butyrate | FL |
2- | phenyl propionaldehyde dimethyl acetal | FL/FR |
fungal |
black | truffle whole plant oil | FL/FR |
green |
| butyl lactate | FL/FR |
| dihydroxyacetophenone (mixed isomers) | FL |
1- | hepten-3-ol | FL/FR |
(Z)- | leaf acetal | FL/FR |
| melon acetal | FL/FR |
| methyl heptine carbonate | FL/FR |
3,6- | nonadien-1-ol | FL/FR |
(Z)-5- | octen-1-ol | FL/FR |
1- | octen-3-yl acetate | FL/FR |
| phenethyl formate | FL/FR |
| phenyl acetaldehyde dimethyl acetal | FL/FR |
mushroom |
3- | octanone | FL/FR |
3- | octen-2-ol | FL/FR |
1- | octen-3-ol | FL/FR |
(R)-1- | octen-3-ol | FL/FR |
1- | octen-3-yl butyrate | FL/FR |
musty |
2- | methyl 5-(methyl thio) furan | FL/FR |
3- | octanol | FL/FR |
oily |
3- | nonen-2-one | FL/FR |
phenolic |
| propyl 2-furoate | FL |
roasted |
O- | methyl S-1-methoxyhexan-3-yl carbonothioate | FL/FR |
seafood |
1,4- | dithiane | FL |
sulfurous |
O- | ethyl S-1-methoxyhexan-3-yl carbonothioate | FL |
1-( | methyl thio)-2-butanone | FL |
2- | naphthyl mercaptan | FL |
vegetable |
1- | furfuryl pyrrole | FL/FR |
2- | octen-4-one | FL/FR |
waxy |
(E)-2- | decenal | FL/FR |
| methyl laurate | FL/FR |
(Z)-3- | nonen-1-ol | FL/FR |
| octanol | FL/FR |
| octyl 2-furoate | FL |
| octyl acetate | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | decenoic acid methyl ester | 2- | decenoic acid, methyl ester | | methyl dec-2-enoate |
Articles:
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