muguet shiseol
mayol (Firmenich)
Identification
| Name | muguet shiseol |
| IUPAC | (4-propan-2-ylcyclohexyl)methanol |
| CAS Number | 5502-75-0 |
| FDA UNII | 3ZDD1967ZE |
| Molecular Formula | C10 H20 O |
| Molecular Weight | 156.26860000 |
| Nikkaji Number | J55.704H |
Regulatory
| JECFA Food Flavoring | 1904 p-menthan-7-ol |
| FEMA Number | 4507 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 5502-75-0 ; P-MENTHAN-7-OL |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.91200 to 0.92000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.589 to 7.655 |
| Refractive Index | 1.46700 to 1.47100 @ 20.00 °C. |
| Boiling Point | 215.00 to 217.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.019000 mmHg @ 25.00 °C. (est) |
| Flash Point | 201.00 °F. TCC ( 93.89 °C. ) |
| logP (o/w) | 3.450 |
| 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 - 5% |
| Similar Items | note |
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 %. Fresh soft and clean floral odour that recalls the fragrance associated with the white petals and blossoms of many flowers, magnolia, tuberose, muguet, etc. Clean floral muguet, soft white magnolia fresh, herbal-floral, slightly spicy-note Fresh, floral, magnolia, muguet Floral-muguet, clean, green-grass, soft. Good blender
|
| Odor sample from | Firmenich Inc. |
| Taste Description |
floral floral
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | skin sensitizer |
| Oral/Parenteral Toxicity | oral-rat LD50 > 10000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 2000 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 |
| IFRA Critical Effect | Dermal sensitization and systemic toxicity |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| use level in formulae for use in cosmetics | 2.2000 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.056 mg/kg/day (IFRA, 2004) |
| baked goods | - |
| beverages(nonalcoholic) | 0.50000 |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | 1.00000 |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | 1.00000 |
| 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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