filbert heptenone
5-methylhept-2-en-4-one
Identification
| Name | filbert heptenone |
| IUPAC | 5-methylhept-2-en-4-one |
| CAS Number | 81925-81-7 |
| FDA UNII | Search |
| Molecular Formula | C8 H14 O |
| Molecular Weight | 126.19878000 |
| MDL Number | MFCD00792509 |
Regulatory
| JECFA Food Flavoring | 1133 5-methyl-2-hepten-4-one |
| DG SANTE Food Flavourings | 07.139 5-methylhept-2-en-4-one |
| FEMA Number | 3761 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 81925-81-7 ; 5-METHYL-2-HEPTEN-4-ONE |
Physical Properties
| Appearance | colorless to yellow clear liquid (est) |
| Assay | 98.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.84500 to 0.85200 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.031 to 7.089 |
| Refractive Index | 1.44000 to 1.44500 @ 20.00 °C. |
| Boiling Point | 170.00 to 173.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 1.247000 mmHg @ 25.00 °C. (est) |
| Flash Point | 126.00 °F. TCC ( 52.22 °C. ) |
| logP (o/w) | 2.023 (est) |
| Shelf Life | 24.00 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 |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 2 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in dipropylene glycol. Nutty, pungent, roasted, ketonic and coffee-like fresh, fruity, green, exotic, nutty scent metallic/buttery, and roasted hazelnut Herbaceous, Nutty, Metallic, Buttery fruity, herbal, slightly burnt Strongly diffusive Hazelnut
|
| Odor sample from | Kingchem Laboratories Inc. |
| Taste Description |
at 1.00 ppm. nut, hazelnut, roasty, fatty, sweet, long lasting butter/mushroom hazelnut nutty, roasted, coffee, cocoa, brown with an earthy and meaty nuance Hazelnut
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| 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 filbert heptenone usage levels up to | 0.2000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 5.80 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (μg/capita/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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