dihydrojasmone
3-methyl-2-(N-pentanyl)-2-cyclopenten-1-one
Identification
| Name | dihydrojasmone |
| IUPAC | 3-methyl-2-pentylcyclopent-2-en-1-one |
| CAS Number | 1128-08-1 |
| EINECS | 214-434-5 |
| FDA UNII | Y953R7PP90 |
| Molecular Formula | C11 H18 O |
| Molecular Weight | 166.26366000 |
| MDL Number | MFCD00036480 |
| Nikkaji Number | J12.280G |
| Beilstein | 1906471 |
Regulatory
| JECFA Food Flavoring | 1406 3-methyl-2-(N-pentanyl)-2-cyclopenten-1-one |
| DG SANTE Food Flavourings | 07.140 3-methyl-2-pentylcyclopent-2-en-1-one |
| FEMA Number | 3763 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 1128-08-1 ; 2-PENTYL-3-METHYL-2-CYCLOPENTEN-1-ONE |
Physical Properties
| Appearance | pale yellow clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.91100 to 0.91700 @ 25.00 °C., 0.91200 to 0.91700 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.580 to 7.630 |
| Pounds per Gallon - est. | 7.598 to 7.639 |
| Refractive Index | 1.67600 to 1.68200 @ 20.00 °C. |
| Boiling Point | 120.00 to 121.00 °C. @ 12.00 mm Hg, 112.00 °C. @ 7.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.010000 mmHg @ 20.00 °C. |
| Flash Point | 230.00 °F. TCC ( 110.00 °C. ) |
| logP (o/w) | 2.754 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alcoholic fine fragrance, good |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 340 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Fruity, sweet, floral, woody with a powdery nuance A fresh, fruity, jasmine odor with woody and herbal undertones deep jasmin type odour intensely floral vital celery myrrh aspects Intensely floral and fresh Intensely floral green, jasmine odor with fresh and fruity undertones Fresh, fruity, scented jasmine with woody and herbal hues
|
| Odor sample from | Takasago International Corp |
| Taste Description |
at 10.00 ppm. Creamy mouthfeel, lactonic
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 2500 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 |
| Recommendation for dihydrojasmone usage levels up to | 5.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.34 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.20 (μg/capita/day) |
| Structure Class | II |
| 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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