methyl dihydrojasmonate
hedione (Firmenich)
Identification
| Name | methyl dihydrojasmonate |
| IUPAC | methyl 3-oxo-2-pentylcyclopentaneacetate |
| CAS Number | 24851-98-7 |
| EINECS | 246-495-9 |
| FDA UNII | 3GW44CIE3Y |
| Molecular Formula | C13 H22 O3 |
| Molecular Weight | 226.31594000 |
| MDL Number | MFCD00151188 |
| Nikkaji Number | J87.287C |
| CoE Number | 10785 |
Regulatory
| JECFA Food Flavoring | 1898 methyl dihydrojasmonate |
| DG SANTE Food Flavourings | 09.520 methyl 3-oxo-2-pentyl-1-cyclopentylacetate |
| FEMA Number | 3408 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 24851-98-7 ; METHYL DIHYDROJASMONATE |
Physical Properties
| Appearance | colorless to pale yellow clear oily liquid (est) |
| Assay | 98.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.99700 to 1.00600 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.296 to 8.371 |
| Refractive Index | 1.45800 to 1.46200 @ 20.00 °C. |
| Boiling Point | 109.00 to 112.00 °C. @ 0.20 mm Hg, 100.00 °C. @ 0.03 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| Vapor Pressure | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point | 235.00 °F. TCC ( 113.00 °C. ) |
| logP (o/w) | 2.653 (est) |
| Shelf Life | 36.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Stability | fine fragrances: 0.5% - and up |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 72 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, fruity, floral, citrus lemon and grapefruit-like with woody jasmine and green nuances diffusive, powerful, floral, jasmine Powerful floral, jasmine flower character A unique powerful, floral note reminiscent of magnolia blossoms An elegant, transparent floral, jasmine note with a citrus freshness. In use, HEDIONE® develops a beautiful natural smoothness and radiance in a wide range of perfume types Floral, jasmin, citrus. Provides a natural bloom to floral creations. Very diffusive. Useful in air fresheners Floral, jasmin, citrus. Provides a natural bloom to floral creations. Very diffusive. Useful in air fresheners fresh natural oily jasmin sweet green extremely persistent powerful floral fruity natural jasmin flower Fresh, floral-jasmine, sweet, clean Fresh, floral-jasmine, sweet, clean
|
| Odor sample from | Firmenich Inc. |
| Taste Description |
at 20.00 ppm. fruity fruity
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 > 2000 mg/kg |
| Dermal Toxicity | skin-rabbit LDLo 5000 mg/kg |
| 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 |
| Recommendation for methyl dihydrojasmonate usage levels up to | 30.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 770.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3900 (μg/person/day) |
| Threshold of Concern | 540 (μg/person/day) |
| Structure Class | II |
| 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 | - |
| Dairy products, excluding products of category 02.0 (01.0) | 7.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 5.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 10.00000 |
| Processed fruit (04.1) | 7.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 10.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 5.00000 |
| Bakery wares (07.0) | 10.00000 |
| Meat and meat products, including poultry and game (08.0) | 2.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 2.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 10.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 5.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 10.00000 |
| Ready-to-eat savouries (15.0) | 20.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 5.00000 |
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