sclareol
(1R,2R,8aS)-1-[(3R)-3-hydroxy-3-methylpent-4-enyl]-2,5,5,8a-tetramethyl-3,4,4a,6,7,8-hexahydro-1H-naphthalen-2-ol
Identification
| Name | sclareol |
| IUPAC | (1R,2R,4aS,8aS)-1-[(3R)-3-hydroxy-3-methylpent-4-enyl]-2,5,5,8a-tetramethyl-3,4,4a,6,7,8-hexahydro-1H-naphthalen-2-ol |
| EINECS | 208-194-0 |
| FDA UNII | Search |
| Molecular Formula | C20 H36 O2 |
| Molecular Weight | 308.50532000 |
| MDL Number | MFCD00869558 |
| Nikkaji Number | J971.072H |
| Beilstein | 2054148 |
| CoE Number | 10311 |
Regulatory
| JECFA Food Flavoring | 2029 (-)-sclareol |
| DG SANTE Food Flavourings | 02.206 (-)-sclareol |
| FEMA Number | 4502 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 515-03-7 ; (-)-SCLAREOL |
Physical Properties
| Appearance | amber solid (est) |
| Assay | 98.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Melting Point | 105.00 to 107.00 °C. @ 760.00 mm Hg |
| Boiling Point | 218.00 to 220.00 °C. @ 19.00 mm Hg |
| Flash Point | 336.00 °F. TCC ( 169.10 °C. ) (est) |
| logP (o/w) | 5.233 (est) |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | low |
| Substantivity | 292 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Odor sample from | RJR Technical Company |
| Taste Description | sweet woody balsamic clary sage amber weedy brothy cascarilla |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 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 |
| IFRA Critical Effect | Dermal sensitization |
| IFRA Purity Specification | 98% minimum purity |
| fragrance material specification | Sclareol used as a fragrance ingredient should have a minimum purity of 98%. |
| maximum skin levels for fine fragrances | 0.0200 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2004) |
| Recommendation for sclareol usage levels up to | 4.0000 % in the fragrance concentrate. |
| use level in formulae for use in cosmetics | 0.0300 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.0008 mg/kg/day (IFRA, 2004) |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.67 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3900 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | 10.00000 |
| beverages(nonalcoholic) | 5.00000 |
| beverages(alcoholic) | 5.00000 |
| breakfast cereal | 5.00000 |
| cheese | 7.00000 |
| chewing gum | - |
| condiments / relishes | 20.00000 |
| confectionery froastings | 10.00000 |
| egg products | - |
| fats / oils | 5.00000 |
| fish products | 2.00000 |
| frozen dairy | 7.00000 |
| fruit ices | 10.00000 |
| gelatins / puddings | 10.00000 |
| granulated sugar | - |
| gravies | 5.00000 |
| hard candy | 10.00000 |
| imitation dairy | 7.00000 |
| instant coffee / tea | 5.00000 |
| jams / jellies | 7.00000 |
| meat products | 2.00000 |
| milk products | 7.00000 |
| nut products | 5.00000 |
| other grains | 5.00000 |
| poultry | 2.00000 |
| processed fruits | 7.00000 |
| processed vegetables | 7.00000 |
| reconstituted vegetables | 7.00000 |
| seasonings / flavors | 5.00000 |
| snack foods | 10.00000 |
| soft candy | 10.00000 |
| soups | 5.00000 |
| sugar substitutes | - |
| sweet sauces | 5.00000 |
| 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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