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galbanum decatriene

Chemical Structure

General Material Information

Preferred name galbanum decatriene
Trivial Name 1,3,5-Undecatriene
Short Description galbanolene super (Firmenich)
Formula C11 H18
CAS Number 16356-11-9
Deleted CAS Number 151123-08-9
FEMA Number 3795
Flavis Number 1.061
ECHA Number 240-416-1
FDA UNII PWB1EM60KN
MDL MFCD00015699
xLogP3-AA 4.80 (est)
NMR Predictor External link
JECFA Food Flavoring 1341 1,3,5-undecatriene
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 16356-11-9 ; 1,3,5-UNDECATRIENE
Synonyms
  • galbanolene super (Firmenich)
  • undeca-1,3,5-triene
  • 1,3,5-undecatriene
  • undecatriene 10% in triethyl citrate
  • undecatriene 10%/TEC
  • 1,3,5-Undecatriene

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

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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):HMDB30944
FooDB:FDB002920
Export Tariff Code:2901.29.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.26446533203
Boiling Point 280 to 285°C @ 760 mm Hg
Vapor Pressure 0.336 mmHg @ 25 °C
Vapor Density 1
Flash Point TCC Value 80 °C TCC
logP (o/w) 5.085 est
Solubility
alcohol Yes
water, 0.8331 mg/L @ 25 °C (est) Yes
Stability
candle: traces - 0.5% Unspecified
cream Unspecified
detergent: traces - 0.5% Unspecified
shampoo: traces - 0.1% Unspecified
soap: traces - 0.1% Unspecified
APC: traces - 0.1% Unspecified
fine fragrances: traces - 0.5% Unspecified
shower gel: traces - 0.1% Unspecified
softener: traces - 0.1% Unspecified
antiperspirant spray Poor
liquid bleach Poor
ph = 10 Poor
ph = 2 Poor

Organoleptic Properties

Odor Type: Green
fresh, green, greasy, resinous, galbanum, pepper bell pepper, cucumber, waxy, melon, vegetable, citrus
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 104 hour(s) at 100.00 %
Luebke, William tgsc, (1994) At 1.00 % in dipropylene glycol. fresh green greasy resin galbanum green pepper
Mosciano, Gerard P&F 18, No. 5, 39, (1993) Fresh green, cucumber, waxy, melon and vegetative, citrus
Flavor Type: Green
green, vegetable, waxy, cucumber, chicken, fatty, fried
Mosciano, Gerard P&F 18, No. 5, 39, (1993) Green, vegetative, waxy, cucumber, chicken, fatty and fried notes
Adds green bell pepper, green chili pepper, and similar vegetables notes to flavors. Strong, galbanum, green bell pepper
Green bell pepper, cilantro, may also add ripe notes to pineapple. Strong, galbanum, green bell pepper, cilantro
General comment Green vegetable waxy cucumber chicken fatty fried

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn N - Harmful, Dangerous for the environment.
R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
R 65 - Harmful: may cause lung damage if swallowed.
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 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
S 62 - If swallowed, do not induce vomiting: seek medical advice immediately and show this container or label.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
Skin sensitisation (Category 1), H317
Serious eye damage/eye irritation (Category 2A), H320
GHS Label elements, including precautionary statements
Pictogramexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
H315 - Causes skin irritation
H317 - May cause an allergic skin reaction
H320 - Causes eye irritation
Precautionary statement(s)
P102 - Keep out of reach of children.
P103 - Read label before use
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P330 - Rinse mouth.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-rat LD50 [sex: M,F] > 8000 mg/kg
Data not possible to interprete
(Pellmont, 1973c)

oral-mouse LD50 [sex: M,F] 2000 - 4000 mg/kg
Data not possible to interprete
(Pellmont, 1973c)

oral-rat LD50 7563 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 415, 1988.

Dermal Toxicity:
skin-rabbit LD50 > 3000 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 415, 1988.

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 galbanum decatriene usage levels up to:
0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.24 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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: 16
Click here to view publication 16
average usual ppmaverage maximum ppm
baked goods: 0.020000.50000
beverages(nonalcoholic): 0.004000.10000
beverages(alcoholic): 0.020000.50000
breakfast cereal: 0.010000.25000
cheese: 0.015000.40000
chewing gum: 0.500005.00000
condiments / relishes: 0.020000.50000
confectionery froastings: 0.020000.50000
egg products: 0.020000.50000
fats / oils: 0.050001.00000
fish products: 0.030000.70000
frozen dairy: 0.015000.40000
fruit ices: 0.010000.25000
gelatins / puddings: 0.010000.30000
granulated sugar: 0.020000.50000
gravies: 0.030000.70000
hard candy: 0.020000.50000
imitation dairy: 0.020000.50000
instant coffee / tea: 0.004000.10000
jams / jellies: 0.020000.50000
meat products: 0.050001.20000
milk products: 0.010000.25000
nut products: 0.010000.25000
other grains: --
poultry: 0.050001.20000
processed fruits: --
processed vegetables: 0.010000.25000
reconstituted vegetables: 0.010000.25000
seasonings / flavors: 0.200005.00000
snack foods: 0.040001.00000
soft candy: 0.030000.70000
soups: 0.010000.30000
sugar substitutes: 0.020000.50000
sweet sauces: 0.020000.50000

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 25, (FGE.25)[1] - Aliphatic and aromatic hydrocarbons from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 78 (FGE.78)[1] - Consideration of Aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25 - Scientific Opinion of the Panel on Food Additives,Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 25Rev1: Aliphatic and aromatic hydrocarbons from chemical group 31
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 78, Revision 1 (FGE.78Rev1): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25Rev2
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 78, Revision 2 (FGE.78Rev2): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic hydrocarbons evaluated by EFSA in FGE.25Rev3
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):16356-11-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61832
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
undeca-1,3,5-triene
Chemidplus:0016356119
RTECS:YQ2833000 for cas# 16356-11-9