3-propylidene phthalide
celeriax (IFF)
Identification
| Name | 3-propylidene phthalide |
| IUPAC | (3Z)-3-propylidene-2-benzofuran-1-one |
| EINECS | 241-402-8 |
| FDA UNII | LU204L9C7Y |
| Molecular Formula | C11 H10 O2 |
| Molecular Weight | 174.19910000 |
| MDL Number | MFCD00051813 |
| Nikkaji Number | J36.997G |
| CoE Number | 494 |
Regulatory
| JECFA Food Flavoring | 1168 3-propylidenephthalide |
| DG SANTE Food Flavourings | 10.005 3-propylidenephthalide |
| FEMA Number | 2952 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 17369-59-4 ; 3-PROPYLIDENEPHTHALIDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.12800 to 1.13800 @ 25.00 °C., 1.12500 to 1.13300 @ 20.00 °C. |
| Pounds per Gallon - (est). | 9.386 to 9.469 |
| Pounds per Gallon - est. | 9.372 to 9.439 |
| Refractive Index | 1.57900 to 1.58900 @ 20.00 °C. |
| Melting Point | 5.00 °C. @ 760.00 mm Hg |
| Boiling Point | 169.00 to 170.00 °C. @ 12.00 mm Hg, 273.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.001000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 6.0 ( Air = 1 ) |
| Flash Point | 235.00 °F. TCC ( 112.78 °C. ) |
| logP (o/w) | 2.878 (est) |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 284 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. Celery, sweet, lovage and maple-Iike with herbal, brown, vegetative nuances woody; floral; sweet; herbaceous; spicy
|
| Odor sample from | CA Aromatics Company Inc. |
| Taste Description |
green celery cortex lovage phenolic herbal privet vegetable at 25.00 ppm.
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 0.5 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 1650 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 2500 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 |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 17.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 52.00 (μg/capita/day) |
| Structure Class | III |
| 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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