Category: natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Boiling Point: | 259.00 to 260.00 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.021000 mmHg @ 25.00 °C. (est) |
Flash Point: | 185.00 °F. TCC ( 85.30 °C. ) (est)
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logP (o/w): | 3.288 (est) |
Soluble in: |
| alcohol | | water, 46.43 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: spicy |
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Odor Strength: | medium , recommend smelling in a 1.00 % solution or less |
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| spicy peppery |
Odor Description: at 1.00 % in dipropylene glycol. | spicy pepper |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
BOC Sciences |
For experimental / research use only. |
Sarisan >95%
Odor: characteristic Use: Sarisan is a member of benzodioxoles. |
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: | natural substances and extractives |
Recommendation for asaricin usage levels up to: | | not for fragrance use.
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Recommendation for asaricin flavor usage levels up to: |
| not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
1- | allyl-2-methoxy-4,5-(methylene dioxy) benzene | 5- | methoxy-6-(2-propenyl)-1,3-benzodioxole | 5- | methoxy-6-prop-2-enyl-1,3-benzodioxole | | sarisan |
Articles:
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