quinoline

General Material Information

Preferred name	quinoline
Trivial Name	Quinoline
Short Description	1-benzazine
Formula	C9 H7 N
CAS Number	91-22-5
ECHA Number	202-051-6
FDA UNII	E66400VT9R
Nikkaji Number	J3.922E
Beilstein Number	0107477
MDL	MFCD00006736
COE Number	11364
Bio Activity Summary	External link
NMR Predictor	External link
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	91-22-5 ; QUINOLINE--NLFG
Synonyms	1-benzazine 1-benzine benzo(b)pyridine benzo[b]pyridine benzopyridine 2,3-benzopyridine chinoleine chinolin leucol leukol 1-aza naphthalene quinolin quinoline pure 1-Azanaphthalene 1-Benzazine B 500 Leucoline NSC 3396

(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
CHEBI:	View
CHEMBL:	View
KEGG (GenomeNet):	C06413
HMDB (The Human Metabolome Database):	HMDB33731
FooDB:	FDB011854
Export Tariff Code:	2933.49.7000
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View
Formulations/Preparations: •grades: reagent; technical •commercial quinoline is at least 90% pure. chromatographic composition of this product is typically 92% quinoline and 5% isoquinoline by weight.

Charkit Chemical	EMD Millipore
Penta International	Sigma-Aldrich
TCI AMERICA	United International
Charkit Chemical Corporation	Penta International Corporation
Qingdao Free Trade Zone United International Co Ltd

Material listed in food chemical codex	No
Molecular weight	129.16178894043
Specific gravity	@ 20 °C
Pounds per Gallon	9.105 to 9.13
Refractive Index	1.624 to 1.628 @ 20 °C
Melting Point	-16 to -14°C @ 760 mm Hg
Boiling Point	113 to 114°C @ 17 mm Hg
Boiling Point	236 to 237°C @ 760 mm Hg
Vapor Pressure	0.082 mmHg @ 25 °C
Vapor Density	4.5
Flash Point TCC Value	101.11 °C TCC
logP (o/w)	2.03
Solubility
alcohol	Yes
water, 1711 mg/L @ 25 °C (est)	Yes
water, 6110 mg/L @ 25 °C (exp)	Yes
water	No

Odor Type: Medicinal
medicinal, musty, tobacco, rubbery, earthy, leathery
General comment	At 1.00 % in triacetin. medical musty tobacco rubber earthy
Mosciano, Gerard P&F 26, No. 2, 40, (2001)	At 1.00 %. Medical, musty, tobacco with a pyridine and leather nuance
Flavor Type: Earthy
earthy, musty, nutty, coumarinic, chemical
Mosciano, Gerard P&F 26, No. 2, 40, (2001)	At 2.00 - 10.00 ppm. Earthy, musty, nutty, coumarinic with a chemical nuance

Applications	information only not used for fragrances or flavors
Flavoring purposes	Cherry, Chocolate cocoa, Coffee, Fish, Hazelnut, Lobster, Potato, Seafood, Prawn
Cosmetic purposes	Not used anymore

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 21/22 - Harmful in contact with skin and if swallowed. R 37/38 - Irritating to respiratory system and skin. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 23 - Do not breath vapour. 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 331 mg/kg "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 848, 1986.
Dermal Toxicity:
skin-rabbit LD50 540 ul/kg AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 4, Pg. 119, 1951. subcutaneous-rabbit LD50 200 mg/kg "Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1289, 1935.
Inhalation Toxicity:
Not determined

Category:
information only not used for fragrances or flavors
IFRA Critical Effect:
Carcinogenicity, mutagenicity
	View the IFRA Standard
Recommendation for quinoline usage levels up to:
	PROHIBITED: Should not be used as a fragrance ingredient.

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: 9
Click here to view publication 9
		average usual ppm	average maximum ppm
baked goods:		-	3.00000
beverages(nonalcoholic):		-	1.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	3.00000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	2.50000
fruit ices:		-	2.50000
gelatins / puddings:		-	2.50000
granulated sugar:		-	-
gravies:		-	2.50000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	2.50000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	2.50000
sugar substitutes:		-	-
sweet sauces:		-	-