papaya isobutyrate
2-methyl-4-phenyl-2-butyl isobutyrate
Identification
| Name | papaya isobutyrate |
| IUPAC | (2-methyl-4-phenylbutan-2-yl) 2-methylpropanoate |
| CAS Number | 10031-71-7 |
| EINECS | 233-092-8 |
| FDA UNII | G0GW9X884I |
| Molecular Formula | C15 H22 O2 |
| Molecular Weight | 234.33874000 |
| Nikkaji Number | J185.963C |
| CoE Number | 2086 |
Regulatory
| JECFA Food Flavoring | 1461 2-methyl-4-phenyl-2-butyl isobutyrate |
| DG SANTE Food Flavourings | 09.484 1,1-dimethyl-3-phenylpropyl isobutyrate |
| FEMA Number | 2736 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 10031-71-7 ; 2-METHYL-4-PHENYL-2-BUTYL ISOBUTYRATE |
| 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 | 0.94870 to 0.95670 @ 25.00 °C., 0.95000 to 0.95800 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.894 to 7.961 |
| Pounds per Gallon - est. | 7.914 to 7.981 |
| Refractive Index | 1.47700 to 1.48200 @ 20.00 °C. |
| Boiling Point | 250.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.000465 mmHg @ 25.00 °C. (est) |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 4.474 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 94 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Floral, green, fruity and powdery with a honey nuance
|
| Odor sample from | Vigon International |
| Taste Description |
green geranium floral honey tobacco tropical raisin fruity at 10.00 ppm.
|
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| 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 papaya isobutyrate usage levels up to | 5.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 1.50 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (μg/capita/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | 2.00000 |
| beverages(nonalcoholic) | 0.50000 |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 1.00000 |
| fruit ices | 1.00000 |
| 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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