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myrcene

Chemical Structure

General Material Information

Preferred name myrcene
Trivial Name Myrcene
Short Description 7-methyl-3-methylene-1,6-octadiene
Formula C10 H16
CAS Number 123-35-3
Deleted CAS Number 2153-31-3
FEMA Number 2762
Flavis Number 1.008
ECHA Number 204-622-5
FDA UNII 3M39CZS25B
Nikkaji Number J2.010I
Beilstein Number 1719990
MDL MFCD00008908
COE Number 2197
xLogP3-AA 4.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1327 myrcene
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 123-35-3 ; BETA-MYRCENE
Synonyms
  • b- geraniolene
  • beta- geraniolene
  • 7-methyl-3-methylen-1,6-octadien
  • 7-methyl-3-methylene octa-1,6-diene
  • 7-methyl-3-methylene-1,6-octadiene
  • 7-methyl-3-methyleneocta-1,6-diene
  • 7-methyl-3-methylidene-octa-1,6-diene
  • 7-methyl-3-methylideneocta-1,6-diene
  • 2-methyl-6-methylene-2,7-octadiene
  • 3-methylene-7-methyl-1, 6-octadiene
  • 3-methylene-7-methyl-1,6-octadiene
  • beta- myrcene
  • myrcene 40% natural citrustt
  • myrcene 90
  • myrcene ex orange natural
  • myrcene extra
  • myrcene natural
  • myrcene P and F
  • myrcene refined
  • myrcene supra
  • 1,6-octadiene, 7-methyl-3-methylene-
  • 7-methyl-3-methylideneocta-1,6-diene
  • 1,6-Octadiene, 7-methyl-3-methylene-
  • 7-Methyl-3-methylene-1,6-octadiene
  • β-Myrcene
  • 2-Methyl-6-methylene-2,7-octadiene
  • 3-Methylene-7-methyl-1,6-octadiene
  • β-Geraniolene
  • NSC 406264
  • beta-Myrcene

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

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Literature & References

7-methyl-3-methylideneocta-1,6-diene
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-35-3
Pubchem (cid):31253
Pubchem (sid):134974559
Flavornet:123-35-3
Pherobase:View
Publications by PubMed
Chemical description and essential oil yield variability of different accessions of Salvia lavandulifolia.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.
Inhibitory effects of fruit flavors on methane production during anaerobic digestion.
Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
Antioxidant properties of Thymus vulgaris oil against aflatoxin-induce oxidative stress in male rats.
NTP technical report on the toxicology and carcinogenesis studies of beta-myrcene (CAS No. 123-35-3) in F344/N rats and B6C3F1 mice (Gavage studies).
Terpene biosynthesis in glandular trichomes of hop.
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Character impact odorants of fennel fruits and fennel tea.
Effects of beer and hop on ionotropic gamma-aminobutyric acid receptors.
Tyrosinase inhibitory activity of citrus essential oils.
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil.
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Gain and loss of fruit flavor compounds produced by wild and cultivated strawberry species.
Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.
Character impact odorants of Citrus Hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil.
Characteristic odor components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil.
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice.
Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
Flavor compounds of pine sprout tea and pine needle tea.
Encapsulation of lemon oil by paste method using beta-cyclodextrin: encapsulation efficiency and profile of oil volatiles.
High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.
A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials.
Analysis of volatile components extracted from the peels of four different Chinese pomelos using TDS-GC-MS.
Volatile profiles of flavedo, pulp and seeds in Poncirus trifoliata fruits.
The chemical composition of essential oils isolated from sweet fennel fruits available as herbal tea products.
The effect of a minor constituent of essential oil from Citrus aurantium: the role of β-myrcene in preventing peptic ulcer disease.
Antioxidant, antimicrobial and toxicological properties of Schinus molle L. essential oils.
Volatile components of essential oil from cultivated Myrica gale var. tomentosa and its antioxidant and antimicrobial activities.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Disruption of the PI3K/AKT/mTOR signaling cascade and induction of apoptosis in HL-60 cells by an essential oil from Monarda citriodora.
Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.
Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.
Effect of essential oil from fresh leaves of Ocimum gratissimum L. on mycoflora during storage of peanuts in Benin.
Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry.
Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro-climatic zones of Himachal Pradesh, India.
Enantiomeric and non-enantiomeric monoterpenes of Juniperus communis L. and Juniperus oxycedrus needles and berries determined by HS-SPME and enantioselective GC/MS.
Physiology of deletion mutants in the anaerobic β-myrcene degradation pathway in Castellaniella defragrans.
Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
Taming THC: potential cannabis synergy and phytocannabinoid-terpenoid entourage effects.
NTP technical report on the toxicology and carcinogenesis studies of beta-myrcene (CAS No. 123-35-3) in F344/N rats and B6C3F1 mice (Gavage studies).
Survey of ex situ fruit and leaf volatiles from several Pistacia cultivars grown in California.
Analysis of bioactive compounds in seven citrus cultivars.
Repellent activity of essential oils and some of their individual constituents against Tribolium castaneum herbst.
Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).
Inhibitory effects of ginger (Zingiber officinale Roscoe) essential oil on leukocyte migration in vivo and in vitro.
Character impact odorants of wild edible plant--Cacalia hastata L. var. orientalis--used in Japanese traditional food.
Chemical composition and antibacterial, antifungal and antioxidant activities of the flower oil of Retama raetam (Forssk.) Webb from Tunisia.
In vitro screening of essential oil from young and mature leaves of Artemisia scoparia compared to its major constituents for free radical scavenging activity.
Linalool decreases HepG2 viability by inhibiting mitochondrial complexes I and II, increasing reactive oxygen species and decreasing ATP and GSH levels.
Chemical composition, antibacterial and antioxidant activities of leaf essential oil and extracts of Metasequioa glyptostroboides Miki ex Hu.
Orange essential oils antimicrobial activities against Salmonella spp.
Differentiation of the volatile profile of microbiologically contaminated canned tomatoes by dynamic headspace extraction followed by gas chromatography-mass spectrometry analysis.
Protective effect of linalool, myrcene and eucalyptol against t-butyl hydroperoxide induced genotoxicity in bacteria and cultured human cells.
[Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Comparison of a novel distillation method versus a traditional distillation method in a model gin system using liquid/liquid extraction.
[Analysis of volatile components in Qingshanlvshui tea using solid-phase microextraction/accelerated solvent extraction-gas chromatography-mass spectrometry].
Anisakis simplex s.l.: Larvicidal activity of various monoterpenic derivatives of natural origin against L3 larvae in vitro and in vivo.
Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.
Release of isoprene and monoterpenes during the aerobic decomposition of orange wastes from laboratory incubation experiments.
Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion.
Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium).
Cloning and functional characterization of three terpene synthases from lavender (Lavandula angustifolia).
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Assessment of sensitization potential of monoterpenes using the rat popliteal lymph node assay.
Character impact odorants of fennel fruits and fennel tea.
Lipolytic effects of citrus peel oils and their components.
Tyrosinase inhibitory activity of citrus essential oils.
Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.
Chemical composition and antibacterial activity of the essential oil and the gum of Pistacia lentiscus Var. chia.
Food protective effect of acaricidal components isolated from anise seeds against the stored food mite, Tyrophagus putrescentiae (Schrank).
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Bioactive compounds of grapefruit (Citrus paradisi Cv. Rio Red) respond differently to postharvest irradiation, storage, and freeze drying.
Application of artificial neural network on mono- and sesquiterpenes compounds determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry for the Piedmont ricotta cheese traceability.
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Evaluation of beta-myrcene, alpha-terpinene and (+)- and (-)-alpha-pinene in the Salmonella/microsome assay.
Comparative analysis of the oil and supercritical CO2 extract of Elettaria cardamomum (L.) Maton.
Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
Essential oils from New Zealand manuka: triketone and other chemotypes of Leptospermum scoparium.
Composition of the essential oil of leaves, galls, and ripe and unripe fruits of Jordanian Pistacia palaestina Boiss.
Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage.
Analysis of some Italian lemon liquors (limoncello).
Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.
Character impact odorants of Citrus Hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil.
Differences in the fragrances of pollen, leaves, and floral parts of garland (Chrysanthemum coronarium) and composition of the essential oils from flowerheads and leaves.
Bacterial susceptibility to and chemical composition of essential oils from Thymus kotschyanus and Thymus persicus.
Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME).
Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice.
Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.).
Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit.
Acaricidal activity of pine essential oils and their main components against Tyrophagus putrescentiae, a stored food mite.
Characteristic odor components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil.
Comparison of extraction methods for marker compounds in the essential oil of lemon grass by GC.
Composition and seasonal variation of the essential oil from leaves and peel of a Cretan lemon variety.
Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
Fungitoxic activity of 12 essential oils against four postharvest citrus pathogens: chemical analysis of thymus capitatus oil and its effect in subatmospheric pressure conditions.
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice.
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
Flavor compounds of pine sprout tea and pine needle tea.
High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.
Inhibitory effects of citrus essential oils and their components on the formation of N-nitrosodimethylamine.
Volatile components of roots, stems, leaves, and flowers of Echinacea species.
Study of the effects of beta-myrcene on rat fertility and general reproductive performance.
Induction of liver monooxygenases by beta-myrcene.
In vitro inhibition of CYP2B1 monooxygenase by beta-myrcene and other monoterpenoid compounds.
Peri- and postnatal developmental toxicity of beta-myrcene in the rat.
Study on embryo-foetotoxicity of beta-myrcene in the rat.

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
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C06074
HMDB (The Human Metabolome Database):HMDB38169
FooDB:FDB017400
YMDB (Yeast Metabolome Database):YMDB01753
Export Tariff Code:2901.29.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 136.23751831055
Specific gravity @ 25 °C
Pounds per Gallon 6.582 to 6.615
Refractive Index 1.466 to 1.471 @ 20 °C
Boiling Point 166 to 167°C @ 760 mm Hg
Boiling Point 65 to 66°C @ 20 mm Hg
Vapor Pressure 2.29 mmHg @ 25 °C
Vapor Density 4.7
Flash Point TCC Value 39.44 °C TCC
logP (o/w) 4.17
Solubility
alcohol Yes
dipropylene glycol Yes
fixed oils Yes
water, 6.923 mg/L @ 25 °C (est) Yes
water, 5.6 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Spicy
peppery, terpenic, spicy, balsamic, plastic, herbal, woody, rose, celery, carrot
Odor strength high , recommend smelling in a 5.00 % solution or less
Substantivity < 1 hour(s) at 100.00 %
Luebke, William tgsc, (1988) At 5.00 % in dipropylene glycol. peppery terpene spicy balsam plastic
Mosciano, Gerard P&F 25, No. 6, 26, (2000) At 10.00 %. Terpy, herbaceous, woody with a rosy celery and carrot nuance
Flavor Type: Woody
woody, vegetable, citrus, fruity, tropical, mango, leafy, minty
Mosciano, Gerard P&F 25, No. 6, 26, (2000) At 5.00 - 100.00 ppm. Woody, vegetative, citrus, fruity with a tropical mango and slight leafy minty nuances
General comment Fresh, citrus in dilution

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 65 - Harmful: may cause lung damage if swallowed.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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.
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)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 [sex: M] > 5000 mg/kg
Identity of compound not stated as other than code number
(Moreno, 1972j)

oral-rat LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 615, 1976.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 615, 1976.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
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 myrcene usage levels up to:
4.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 290.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 153.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/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: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -4.90000
beverages(nonalcoholic): -4.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -6.40000
fruit ices: -6.40000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.5000013.00000
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: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000

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 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6
View page or View pdf

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

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
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 90 (FGE.90): Consideration of Aliphatic, acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances evaluated by JECFA (68th meeting)FGE.18Rev1 (2009)
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 the safety and efficacy of aliphatic and aromatic hydrocarbons (chemical group 31) when used as flavourings for all animal species
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

Safety and efficacy of eight compounds belonging to chemical group 31 (aliphatic and aromatic hydrocarbons) when used as flavourings for all animal species and categories
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):123-35-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31253
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2319
WGK Germany:2
7-methyl-3-methylideneocta-1,6-diene
Chemidplus:0000123353
EPA/NOAA CAMEO:hazardous materials
RTECS:RG5365000 for cas# 123-35-3