para-methyl tetrahydroquinoline
civettal
Identification
| Name | para-methyl tetrahydroquinoline |
| IUPAC | 6-methyl-1,2,3,4-tetrahydroquinoline |
| CAS Number | 91-61-2 |
| EINECS | 202-083-0 |
| FDA UNII | 0I67838Y8K |
| Molecular Formula | C10 H13 N |
| Molecular Weight | 147.22061000 |
| MDL Number | MFCD00023887 |
| Nikkaji Number | J39.746F |
| XlogP3 | 2.70 (est) |
Regulatory
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 264.24 °C. @ 760.00 mm Hg (est) |
| Vapor Pressure | 0.010000 mmHg @ 25.00 °C. (est) |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 2.937 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | cream |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 184 hour(s) at 100.00 % |
| Odor Description | at 1.00 % in dipropylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 500 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| IFRA Critical Effect | Potential of nitrosamine formation |
| fragrance material specification | The material has been identified for having the potential of forming nitrosamines in nitrosating systems. Downstream users therefore have to be notified of the presence of the material and its potential to be able to consider adequate protective measures. |
| Recommendation for para-methyl tetrahydroquinoline usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.012 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 400 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Dairy products, excluding products of category 02.0 (01.0) | 0.40000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.10000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.40000 |
| Processed fruit (04.1) | 0.40000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 1.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 2.00000 |
| Meat and meat products, including poultry and game (08.0) | 0.20000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.20000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.10000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.20000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.20000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 1.00000 |
| Ready-to-eat savouries (15.0) | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.20000 |
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Potential Uses
Natural Occurrence
Synonyms
animal quinoline
civettal
p-
methyl tetrahydroquinoline
para-
methyl tetrahydroquinoline
6-
methyl-1,2,3,4-tetrahydroquinoline
p-
methyltetrahydroquinoline
para-
methyltetrahydroquinoline
tetra hydro para methyl quinoline
tetrahydro para methyl quinoline
tetrahydro paramethyl quinoline
tetrahydro-4-methyl quinoline
1,2,3,4-
tetrahydro-6-methyl quinoline
1,2,3,4-
tetrahydro-6-methylquinoline
tetrahydro-p-methylquinoline
tetrahydro-para-methyl quinoline
tetrahydroparamethylquinoline
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