3-butyl phthalide

3-N-butylphthalide

CAS: 6066-49-5 C12 H14 O2 MW: 190.24198000 herbal

Identification

Name3-butyl phthalide
IUPAC3-butyl-3H-2-benzofuran-1-one
CAS Number6066-49-5
EINECS228-000-8
FDA UNII822Q956KGM
Molecular FormulaC12 H14 O2
Molecular Weight190.24198000
MDL NumberMFCD01704513
Nikkaji NumberJ15.116E
CoE Number10084
XlogP32.80 (est)

Regulatory

JECFA Food Flavoring1169 3-N-butylphthalide
DG SANTE Food Flavourings10.025 3-butylphthalide
FEMA Number3334
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)6066-49-5 ; 3-N-BUTYLPHTHALIDE

Physical Properties

Appearance colorless clear oily liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 1.65100 to 1.06950 @ 25.00 °C.
Pounds per Gallon - (est). 13.738 to 8.899
Refractive Index 1.51800 to 1.53200 @ 20.00 °C.
Boiling Point 177.00 to 178.00 °C. @ 15.00 mm Hg, 106.00 to 108.00 °C. @ 0.10 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.001000 mmHg @ 25.00 °C. (est)
Flash Point 263.00 °F. TCC ( 128.33 °C. )
logP (o/w) 2.800
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Description at 10.00 % in dipropylene glycol.

Safety Information

Human Experience2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 2450 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for 3-butyl phthalide usage levels up to2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.49 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.40 (μg/capita/day)
Structure ClassIII
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

FR celery FR herbal FR spice FR woody

Natural Occurrence

carrot seed oil @ 0.27% Data celery leaf oil celery leaf oil @ 6.20% Data celery oil celery root celery seed celery seed oil celery seed oil CO2 extract india @ 5.49% Data celery seed oil egypt @ 0.38% Data celery seed oil india @ 2.68% Data dill root lovage root parsley leaf oil @ 0.78% Data parsley seed

Synonyms

3-N- butyl phthalide 3- butyl-1(3H)-isobenzofuranone 3- butyl-2-benzofuran-1(3H)-one 3- butyl-3H-2-benzofuran-1-one 3- butyl-phthalide 3- butylisobenzofuran-1(3H)-one 3- butylphthalide 3-N- butylphthalide phthalide, 3-butyl- PubMed: Bioactivation of 3-n-butylphthalide via sulfation of its major metabolite 3-hydroxy-NBP: mediated mainly by sulfotransferase 1A1. PubMed: Variability of the root essential oils of Seseli rigidum Waldst. & Kit. (Apiaceae) from different populations in Serbia. PubMed: [Study on the constituents of essential oil of Shunaoxin dropping pills by GC-MS]. PubMed: Antimycobacterials from lovage root (Ligusticum officinale Koch). PubMed: [Research on chemical constituents of xuefu zhuyu decoction]. PubMed: Identification of the absorbed components and metabolites in rat plasma after oral administration of Rhizoma Chuanxiong decoction by HPLC-ESI-MS/MS. PubMed: [Studies on the chemical constituents of Ligusticum sinense]. PubMed: Asymmetric synthesis and sensory evaluation of sedanenolide. PubMed: Identification and comparative quantification of bio-active phthalides in essential oils from si-wu-tang, fo-shou-san, radix angelica and rhizoma chuanxiong. PubMed: Synthesis of chiral 3-substituted phthalides by a sequential organocatalytic enantioselective aldol-lactonization reaction. Three-step synthesis of (S)-(-)-3-butylphthalide. PubMed: Identification and determination of the major constituents in Traditional Chinese Medicinal formula Danggui-Shaoyao-San by HPLC-DAD-ESI-MS/MS. PubMed: Identification and comparison of metabolites after oral administration of essential oil of Ligusticum chuanxiong or its major constituent ligustilide in rats. PubMed: GC-MS fingerprints for discrimination of Ligusticum chuanxiong from Angelica. PubMed: [Studies on chemical constituents of rhizomes of Ligusticum chuanxiong]. PubMed: Characterization of interaction property of multicomponents in Chinese Herb with protein by microdialysis combined with HPLC. PubMed: Live cell extraction and HPLC-MS analysis for predicting bioactive components of traditional Chinese medicines. PubMed: Synthesis of enantiopure phthalides including 3-butylphthalide, a fragrance component of celery oil, and determination of their absolute configurations. PubMed: Recent pharmacological studies on natural products in China. PubMed: Simultaneous analysis of seventeen chemical ingredients of Ligusticum chuanxiong by on-line high performance liquid chromatography-diode array detector-mass spectrometry. PubMed: [Studies on chemical constituents of the rhizomae of Ligusticum chuanxiong]. PubMed: Separation and identification of the phthalic anhydride derivatives of Liqusticum Chuanxiong Hort by GC-MS, TLC, HPLC-DAD, and HPLC-MS. PubMed: [Effect of dl-3-butylphthalide on the striatum extracellular amino acid and dopamine contents in the rat during cerebral ischemia]. PubMed: Studies on the constituents of umbelliferae plants. XII. Biogenesis of 3-butylphthalide.