muguet carbinol
carbinol muguet (Firmenich)
Identification
| Name | muguet carbinol |
| IUPAC | 2-methyl-4-phenylbutan-2-ol |
| CAS Number | 103-05-9 |
| EINECS | 203-074-4 |
| FDA UNII | 9Y5UX90TZ4 |
| Molecular Formula | C11 H16 O |
| Molecular Weight | 164.24772000 |
| MDL Number | MFCD00004472 |
| Nikkaji Number | J28.642G |
| Beilstein | 2076770 |
| CoE Number | 10281 |
| XlogP3 | 2.10 (est) |
Regulatory
| JECFA Food Flavoring | 1477 2-methyl-4-phenyl-2-butanol |
| DG SANTE Food Flavourings | 02.108 2-methyl-4-phenylbutan-2-ol |
| FEMA Number | 3629 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 103-05-9 ; 2-METHYL-4-PHENYL-2-BUTANOL |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.95700 to 0.96200 @ 25.00 °C., 0.95800 to 0.96600 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.963 to 8.005 |
| Pounds per Gallon - est. | 7.981 to 8.047 |
| Refractive Index | 1.50900 to 1.51300 @ 20.00 °C. |
| Melting Point | 24.00 to 26.00 °C. @ 760.00 mm Hg |
| Boiling Point | 144.00 °C. @ 85.00 mm Hg, 238.00 °C. @ 760.00 mm Hg |
| Congealing Point | 26.00 °C. |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.098000 mmHg @ 25.00 °C. (est) |
| Flash Point | 261.00 °F. TCC ( 127.22 °C. ) |
| logP (o/w) | 2.542 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 244 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. at 1.00 %. A sweet floral, rosy note in the direction of muguet sweet, aromatic, floral (note of lily of the valley) sweet aromatic floral note lily the valley Soft floral-green mildly herbaceous and oily Clean, fresh, floral-rose, lily and violet, green
|
| Odor sample from | Fragrance Resources Inc. |
| Taste Description |
floral tropical rose oily bois de rose magnolia berry fruity at 10.00 - 40.00 ppm. fresh aromatic, floral
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 2200 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 3500 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 muguet carbinol usage levels up to | 25.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.40 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.01 (μg/capita/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| 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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