cis-galbanum oxathiane

General Material Information

Preferred name	cis-galbanum oxathiane
Trivial Name	rel-(2R,4S)-2-Methyl-4-propyl-1,3-oxathiane
Short Description	oxane (Firmenich)
Formula	C8 H16 O S
CAS Number	59323-76-1
FEMA Number	3578
ECHA Number	261-699-8
FDA UNII	K3U570395A
Nikkaji Number	J24.392B
xLogP3-AA	2.70 (est)
NMR Predictor	External link
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
Synonyms	cis- galbanum oxathiane methyl propyl oxathiane natural 2-methyl-4-propyl 1,3 oxathiane (2R,4S)-rel-2-methyl-4-propyl-1,3-oxathiane cis-2-methyl-4-propyl-1,3-oxathiane 2-methyl-4-propyl-1.3-oxathiane 0.1% in ETOH natural methylpropyl oxathiane-2,4,1,3 oxane (Firmenich) oxane 50% in TEC (Firmenich) oxanthia 50% in TEC (Symrise) 1,3-oxathiane, 2-methyl-4-propyl-, (2R,4S)- cis- tropathiane (2R,4S)-2-methyl-4-propyl-1,3-oxathiane 1,3-Oxathiane, 2-methyl-4-propyl-, (2R,4S)-rel- 1,3-Oxathiane, 2-methyl-4-propyl-, cis- rel-(2R,4S)-2-Methyl-4-propyl-1,3-oxathiane cis-2-Methyl-4-propyl-1,3-oxathiane (±)-cis-2-Methyl-4-propyl-1,3-oxathiane

(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
CHEBI:	View
CHEMBL:	View
HMDB (The Human Metabolome Database):	Search
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Alfrebro	Augustus Oils
Azelis UK	Berjé
BOC Sciences	Ernesto Ventós
Firmenich	Indukern F&F
Moellhausen	Parchem
Symrise	Tengzhou Xiang Yuan Aroma Chemicals
Vigon International	Alfrebro LLC/ Archer Daniels Midland Company
Augustus Oils Ltd	Azelis UK Ltd.
Berje Inc.	Firmenich Inc.
Indukern, S.A. F&F Ingredients Division	Moellhausen S.P.A.
Symrise AG	Ernesto Ventós S.A.

Material listed in food chemical codex	No
Molecular weight	160.27972412109
Specific gravity	@ 25 °C
Pounds per Gallon	8.071 to 8.171
Refractive Index	1.475 to 1.485 @ 20 °C
Boiling Point	218 to 220°C @ 760 mm Hg
Acid Value	5 max KOH/g
Vapor Pressure	0.123 mmHg @ 25 °C
Vapor Density	5.5
Flash Point TCC Value	50 °C TCC
logP (o/w)	2.99 est
Solubility
alcohol	Yes
water, 672.1 mg/L @ 25 °C (est)	Yes
water	No
Stability
APC: traces - 0.05%	Unspecified
cream	Unspecified
deodorant	Unspecified
detergent: traces - 0.05%	Unspecified
shampoo: traces - 0.05%	Unspecified
soap: traces - 0.05%	Unspecified
candle: traces - 0.2%	Unspecified
fine fragrances: traces - 0.05%	Unspecified
shower gel: traces - 0.05%	Unspecified
softener: traces - 0.05%	Unspecified

Odor Type: Tropical
sulfurous, green, galbanum, fruity, tropical, pineapple, onion
Odor strength	medium , recommend smelling in a 1.00 % solution or less
Substantivity	56 hour(s) at 100.00 %
Luebke, William tgsc, (1996)	At 1.00 % in dipropylene glycol. sulfurous green galbanum fruity tropical pineapple
Flavor Type: Green
green, nasturtium, chrysanthemum, galbanum, earthy, lettuce, tropical, cabbage
Luebke, William tgsc, (1996)	Green nasturtium chrysanthemum galbanum earthy lettuce tropical cabbage
Useful in: fruity citrus, fruity yellow, fruity tropical.	Green, sulfurous, tropical fruity
OXANE 60 TEC can be used in all kind of exotic and tropical fruit flavors but also in some citrus and yellow fruit flavors	A very nice fruity passion fruit note

Applications	flavor and fragrance agents
Odor purposes	Agrumen aldehyde, Aldehydic, Amaryllis, Amber, Animal, Apple, Crabapple, Ash mountain ash, Autumn, Balsam, Bark, Boxwood, Boxwood blossom, Boxwood berry, Calamus oil replacer, Celery, Chamomile, Champaca, Cilantro, Citrus, Clematis, Cognac, Cortex, Cypress oil replacer, Daffodil, Earth, Eglantine, Evergreen, Fagonia, Fern, Fig, Fir needle oil replacer, Foliage, Forest, Fresh and clean, Fruit, Galbanum, Gardenia, Geranium, Ginger, Green, Green grass, Green leaf, Hop, Hyacinth, Hydrangea, Ivy, Jasmin, Jonquil, Kewda, Lavender, Lemon, Lily of the valley, Lime, Lotus, Mimosa, Moss, Musk, Narcissus, Ocean sea, Opoponax, Orange, Orange bitter orange peel, Oregano, Palmarosa oil replacer, Pansy, Parsley leaf, Passion fruit, Patchouli, Pepper, Pine, Pine forest, Pizza, Privet, Privet blossom, Reseda, Rhubarb, Rose, Rose geranium, Sandalwood, Seaweed absolute replacer, Spring rain, Spruce, Sweet grass, Tea green tea, Tomato leaf, Verbena, Vetiver, Woody, Wormwood oil replacer, Yew
Flavoring purposes	Cherry wild cherry, Chervil, Cilantro, Cloudberry bakeapple, Fruit tropical fruit, Nut, Orange bitter orange peel, Parsley leaf, Pepper bell pepper, Tomato, Tropical, Vegetable
Other purposes	Cabochard, Fir, Fixer, Natural, Stem, Strawberry leaf, Vine, Weedy
Cosmetic purposes	Perfuming agents

European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, 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 6000 mg/kg OXANE 60 TEC can be used in all kind of exotic and tropical fruit flavors but also in some citrus and yellow fruit flavors
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

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 cis-galbanum oxathiane usage levels up to:
	0.2000 % in the fragrance concentrate.

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: 11
Click here to view publication 11
		average usual ppm	average maximum ppm
baked goods:		-	0.10000
beverages(nonalcoholic):		-	0.05000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	0.10000
fruit ices:		-	-
gelatins / puddings:		-	0.10000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	0.10000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	0.10000
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-