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2-amyl-5 or 6-keto-1,4-dioxane

Chemical Structure

General Material Information

Preferred name 2-amyl-5 or 6-keto-1,4-dioxane
Trivial Name 1,4-Dioxan-2-one, 5(or 6)-pentyl-
Short Description 2-pentyl-5 or 6-keto-1,4-dioxane
Formula C9 H16 O3
CAS Number 65504-96-3
FEMA Number 2076
Flavis Number 13.027
FDA UNII 6H6QCT76Z0
COE Number 2205
JECFA Food Flavoring 1485 2-amyl-5 or 6-keto-1,4-dioxane
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 65504-96-3 ; 2-AMYL-5 OR 6-KETO-1,4-DIOXANE
Synonyms
  • 5 or 6-pentyl-1,4-dioxan-2-one
  • 2-pentyl-5 or 6-keto-1,4-dioxane
  • 1,4-Dioxan-2-one, 5(or 6)-pentyl-

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

Canada Domestic Sub. List:65504-96-3
Pubchem (sid):135310405
Publications by Info
maltol and related substances

Other Information

FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB59936
FooDB:FDB016141

Suppliers

Parchem

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 172.22412109375
Specific gravity @ 25 °C
Pounds per Gallon 10.717 to 10.767
Refractive Index 1.48 to 1.486 @ 20 °C
Boiling Point 101 to 103°C @ 15 mm Hg
Solubility
alcohol Yes
water, slightly Yes
water, 1.198e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Fruity
fruity, winey
General comment At 1.00 % in dipropylene glycol. fruity winey

Potential Uses

Applications
Odor purposes Fruit
Flavoring purposes Fruit tropical fruit, Wine

Safety Information

Safety information

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 2-amyl-5 or 6-keto-1,4-dioxane usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/day)
Structure Class: III
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: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: -5.00000
fish products: --
frozen dairy: -5.00000
fruit ices: -5.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -5.00000
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: --

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):

Flavouring Group Evaluation 83, (FGE.83) [1] - Consideration of 6-keto-1,4-dioxane derivatives substances evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 83, Revision 1 (FGE.83Rev1): Consideration of ethyl maltol and two 6-keto-1,4-dioxane derivatives substances evaluated by JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0065504963