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nerol oxide
General Material Information
| Preferred name | nerol oxide |
| Trivial Name | (±)-Nerol oxide |
| Short Description | 3,6-dihydro-4-methyl-2-(2-methylprop-1-en-1-yl)-2H-pyran |
| Formula | C10 H16 O |
| CAS Number | 1786-08-9 |
| Deleted CAS Number | 76985-28-9 |
| FEMA Number | 3661 |
| Flavis Number | 13.088 |
| ECHA Number | 217-241-4 |
| FDA UNII | NSW8112Y7S |
| Nikkaji Number | J38.675H |
| Beilstein Number | 1562957 |
| xLogP3-AA | 2.20 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1235 nerol oxide |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 1786-08-9 ; 3,6-DIHYDRO-4-METHYL-2(2-METHYLPROPEN-1-YL)-2H-PYRAN |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| Leffingwell: | Chirality or Article |
| 4-methyl-2-(2-methylprop-1-enyl)-3,6-dihydro-2H-pyran | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 1786-08-9 |
| Pubchem (cid): | 61275 |
| Pubchem (sid): | 135017154 |
| Flavornet: | 1786-08-9 |
| Pherobase: | View |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | Search |
| FooDB: | FDB020082 |
| Export Tariff Code: | 2909.20.0000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 152.23672485352 |
| Boiling Point | 201 to 202°C @ 760 mm Hg |
| Vapor Pressure | 0.409 mmHg @ 25 °C |
| Flash Point TCC Value | 70.56 °C TCC |
| logP (o/w) | 2.984 est |
| Solubility | |
| alcohol | Yes |
| water, 77.23 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Green | |
| green, weedy, cortex, herbal, narcissus, celery, vegetable, floral, minty | |
| Odor strength | medium |
| Substantivity | 4 hour(s) at 100.00 % |
| Luebke, William tgsc, (1991) | At 100.00 %. green weedy cortex herbal diphenyl oxide narcissus celery |
| Mosciano, Gerard P&F 20, No. 2, 37, (1995) | Green, vegetative and floral with a minty undernote |
| Flavor Type: Green | |
| green, vegetable, floral, leafy, waxy, herbal, minty | |
| Mosciano, Gerard P&F 20, No. 2, 37, (1995) | At 5.00 ppm. Green, vegetative, floral, leafy and waxy with an herbal, minty depth |
| Used at low levels in citrus, tropical and peppermint flavors for a unique cooling note. | Green |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Aldehydic , Autumn , Azalea , Berry , Bouquet , Carnation , Chamomile , Citrus , Clove blossom , Cucumber , Currant bud absolute replacer , Dahlia , Daisy , Daphne , Davana oil replacer , Elder berry , Fagonia , Floral , Foliage , Fruit , Geranium , Grapefruit , Green , Guava , Herbal , Honeysuckle , Hyacinth , Hydrangea , Leather , Lily of the valley , Mango , Millefleurs , Mint , Moss , Musk , Neroli , Parsley leaf , Peony , Peppermint , Petunia , Phlox , Poppy , Rain , Reseda , Rose , Rose absolute replacer , Rose d'orient , Rose dog rose , Rose geranium , Rose moss rose , Rose red rose , Rose tea rose , Rose white rose , Rosemary , Scented stock , Stephanotis , Tobacco , Tulip , Wine , Wisteria |
| Flavoring purposes | Currant bud absolute replacer , Parsley leaf , Tea , Tropical |
| Other purposes | Drakkar noir , Fantasy blends , Metal by paco rabanne , Rive gauche |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 ~ 5000 mg/kg (Moreno, 1980l) oral-rat LD50 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 97S, 1992. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 97S, 1992. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for nerol oxide usage levels up to: | |||
| 2.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.85 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.70 (μg/capita/day) | ||
| Structure Class: | II | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 13 | |||
| Click here to view publication 13 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 0.20000 | |
| beverages(nonalcoholic): | - | 0.10000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.10000 | |
| fruit ices: | - | 0.10000 | |
| gelatins / puddings: | - | 0.10000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 0.20000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | 0.10000 | |
| jams / jellies: | - | 0.10000 | |
| meat products: | - | - | |
| milk products: | - | 0.10000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | 0.10000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | 0.20000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000 View page or View pdf |
| Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010) View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):1786-08-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :61275 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 4-methyl-2-(2-methylprop-1-enyl)-3,6-dihydro-2H-pyran |
| Chemidplus:0001786089 |