vitispirane
1-oxaspiro[4.5]dec-7-ene, 2,10,10-trimethyl-6-methylene-
Identification
| Name | vitispirane |
| CAS Number | 65416-59-3 |
| FDA UNII | V63S23G8VK |
| Molecular Formula | C13 H20 O |
| Molecular Weight | 192.30160000 |
| Nikkaji Number | J20.178B |
Regulatory
Physical Properties
| Appearance | colorless to pale yellow solid (est) |
| Assay | 95.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Melting Point | 49.00 °C. @ 760.00 mm Hg |
| Boiling Point | 258.00 to 259.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.022000 mmHg @ 25.00 °C. (est) |
| Flash Point | 224.00 °F. TCC ( 106.67 °C. ) |
| logP (o/w) | 3.619 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 1.00 % in propylene glycol. |
Safety Information
| 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 | flavoring agents |
| Recommendation for vitispirane usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.65 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3200 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| Dairy products, excluding products of category 02.0 (01.0) | 3.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 3.00000 |
| Processed fruit (04.1) | 2.00000 |
| 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) | 3.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 10.00000 |
| Ready-to-eat savouries (15.0) | 15.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 5.00000 |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
6-
methylene-2,10,10-trimethyl-1-oxaspiro(4.5)dec-7-ene
6-
methylene-2,10,10-trimethyl-1-oxaspiro[4.5]dec-7-ene
1-
oxaspiro[4.5]dec-7-ene, 2,10,10-trimethyl-6-methylene-
2,6,6-
trimethyl-10-methylidene-1-oxaspiro[4.5]dec-8-ene
2,10,10-
trimethyl-6-methylene-1-oxaspiro(4.5)dec-7-ene
2,10,10-
trimethyl-6-methylidene-1-oxaspiro[4.5]dec-7-ene
PubMed:
Enantioselective high performance liquid chromatography and supercritical fluid chromatography separation of spirocyclic terpenoid flavor compounds.
PubMed:
Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.
PubMed:
Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentrations in Riesling.
PubMed:
Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.
PubMed:
Rapid tool for assessment of C13 norisoprenoids in wines.
PubMed:
Carotenoid breakdown products the-norisoprenoids-in wine aroma.
PubMed:
Syntheses of Theaspirone and Vitispirane via Palladium(II)-Catalyzed Oxaspirocyclization.
PubMed:
Composition of essential oil of Ledum palustre.