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beta-damascenone

Chemical Structure

General Material Information

Preferred name beta-damascenone
Trivial Name 1-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
Short Description fermentone (Advanced Biotech)
Formula C13 H18 O
CAS Number 23696-85-7
FEMA Number 3420
Flavis Number 7.108
ECHA Number 245-833-2
FDA UNII U66V25TBO0
Nikkaji Number J60.974I
MDL MFCD00101024
COE Number 11197
xLogP3-AA 3.20 (est)
NMR Predictor External link
JECFA Food Flavoring 387 damascenone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 23696-85-7 ; 4-(2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL)BUT-2-EN-4-ONE
Synonyms
  • 2-buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (2E)-
  • 2-buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)-
  • damascenone
  • beta- damascenone
  • beta- damascenone 1,5% in ethanol natural
  • damascenone 1% in ETOH natural
  • damascenone 1% in PG natural
  • damascenone beta at 1% in ethanol
  • damascenone beta at 1% in PG
  • damascenone beta key 100
  • damascenone beta key 500
  • damascenone beta key 500 halal in PG
  • damascenone natural
  • beta- damascenone natural
  • damascenone pure
  • fermentone (Advanced Biotech)
  • fermentone 1% in PG natural (Advanced Biotech)
  • fermentone 5% ETOH natural (Advanced Biotech)
  • fermentone extra 1% in triacetin natural (Advanced Biotech)
  • fermentone extra natural (Advanced Biotech)
  • fermentone natural
  • floriffone
  • roastarome natural (Advanced Biotech)
  • rose ketone-4
  • rosenone
  • 4-(2,6,6-trimethyl cyclohexa-1,3-dienyl) but-2-en-4-one
  • trimethyl cyclohexadienyl butenone
  • trans-2,6,6-trimethyl-1-(2-butenoyl)cyclohexa-1,3-diene
  • (E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
  • 2,6,6-trimethyl-1-trans-crotonoyl-1,3-cyclohexadiene
  • (2,6,6-trimethyl-1,3-cyclohexadien-1-yl) butenone
  • (2E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
  • (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
  • 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
  • (2E)-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one
  • (E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
  • 2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-
  • 1-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one
  • 2,6,6-Trimethyl-1-crotonyl-1,3-cyclohexadiene
  • 2,6,6-Trimethyl-1-(2-butenoyl)-1,3-cyclohexadiene
  • 1-Crotonoyl-2,6,6-trimethyl-1,3-cyclohexadiene
  • 1-(2,6,6-Trimethyl-1,3-cyclohexadienyl)-2-buten-1-one

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

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Literature & References

(E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:23696-85-7
Pubchem (cid):5366074
Pubchem (sid):135019763
Pherobase:View
Publications by Google Patents
Dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid
Publications by US Patents
3,959,508 - Flavoring compositions containing mixture of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde and 2,6,6-trimethyl-1-crotonyl-1,3-cyclohexadiene
Publications by PubMed
Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.
Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes).
Chemical composition of the essential oil of Croton bonplandianus from India.
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.
Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds.
Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
Identification of regions associated with variation in sensitivity to food-related odors in the human genome.
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
Essential oils from the leaves of six medicinal plants of Nigeria.
Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines.
Key odorants in cured Madagascar vanilla beans (Vanilla planiforia) of differing bean quality.
Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider.
Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis.
Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.).
System design for integrated comprehensive and multidimensional gas chromatography with mass spectrometry and olfactometry.
A novel mechanism of filaggrin induction and sunburn prevention by β-damascenone in Skh-1 mice.
Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties.
Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes.
Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
The chemical composition of the essential oils of Cirsium palustre and C. rivulare and their antiproliferative effect.
Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis.
Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
Experience influences elemental and configural perception of certain binary odour mixtures in newborn rabbits.
Volatile compounds responsible for aroma of Jutrzenka liquer wine.
Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.
Characterization of odor-active compounds in guava wine.
Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics.
Antioxidant activity and chemical composition of essential oil from Atriplex undulata.
A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry.
Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others.
Contribution of microwave accelerated distillation in the extraction of the essential oil of Zygophyllum album L.
Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia.
Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentrations in Riesling.
Carotenoid profiling and the expression of carotenoid biosynthetic genes in developing coffee grain.
Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry with simultaneous olfactometry or element-specific detection.
Influence of growth phase and geographic origin on the essential oil composition of Pituranthos chloranthus from Tunisia.
Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
Fate of key odorants in Sauternes wines through aging.
Identification of 3-hydroxy-beta-damascone and related carotenoid-derived aroma compounds as novel potent inducers of Nrf2-mediated phase 2 response with concomitant anti-inflammatory activity.
Volatile composition of Merlot wine from different vine water status.
Fate of grape flavor precursors during storage on yeast lees.
Carotenoid breakdown products the-norisoprenoids-in wine aroma.
Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena.
Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
The requisite level of theory for the computational design of molecularly imprinted silica xerogels.
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Fragrance material review on cis-beta-damascone.
Fragrance material review on trans-beta-damascone.
Beta-damascenone, a suitable heat load indicator during wort boiling?
Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
Changes in key odorants of raw coffee beans during storage under defined conditions.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
Influence of plant water status on the production of C13-norisoprenoid precursors in Vitis vinifera L. Cv. cabernet sauvignon grape berries.
Which impact for beta-damascenone on red wines aroma?
A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein.
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Volatile composition and contribution to the aroma of spanish honeydew honeys. Identification of a new chemical marker.
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery.
Characterization of cachaça and rum aroma.
Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant beta-damascenone.
Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
Identification of potent odorants formed during the preparation of extruded potato snacks.
Precursors to damascenone: synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes.
Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS.
Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Identification and aroma impact of norisoprenoids in orange juice.
Fate of damascenone in wine: the role of SO2.
Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum).
Simultaneous determination of E-2-nonenal and beta-damascenone in beer by reversed-phase liquid chromatography with UV detection.
Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Impact odorants of different young white wines from the Canary Islands.
Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
Identification of (3S, 9R)- and (3S, 9S)-megastigma-6,7-dien-3,5,9-triol 9-O-beta-D-glucopyranosides as damascenone progenitors in the flowers of Rosa damascena Mill.
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
Differential effects of tomato (Lycopersicon esculentum mill) matrix on the volatility of important aroma compounds.
Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley.
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Character impact odorants of the apple cultivars Elstar and Cox Orange.
Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples.
Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
Investigation of the beta-damascenone level in fresh and aged commercial beers.
Sensory and chemical changes in tomato sauces during storage.
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
Aroma composition changes in early season grapefruit juice produced from thermal concentration.
Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
Use of solid-liquid distribution coefficients to determine retention properties of Porapak-Q resins. Determination of optimal conditions to isolate alkyl-methoxypyrazines and beta-damascenone from wine.
Change in the flavor of black tea drink during heat processing.
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.
Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides.
Potent odorants of raw Arabica coffee. Their changes during roasting.
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
Identification of potent odorants in Japanese green tea (Sen-cha).
Identification of character impact odorants of different soybean lecithins.
Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.
Quantification and sensory studies of character impact odorants of different soybean lecithins.
C(13)-Norisoprenoid glucoconjugates from lulo (Solanum quitoense L.) leaves.
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
Quantitative determination of free and hydrolytically liberated beta-damascenone in red grapes and wines using a stable isotope dilution assay.
Production of β-damascenone precursors in cell cultures of Vitis labruscana cv Concord grapes.
Antispasmodic activity of beta-damascenone and E-phytol isolated from Ipomoea pes-caprae.
Progress in synthesis of sensory important trace components of essential oils and natural flavours.

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
HMDB (The Human Metabolome Database):HMDB13804
YMDB (Yeast Metabolome Database):YMDB01375
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 190.28565979004
Specific gravity @ 25 °C
Pounds per Gallon 7.872 to 7.922
Refractive Index 1.51 to 1.514 @ 20 °C
Boiling Point 274 to 275°C @ 760 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 0.02 mmHg @ 20 °C
Flash Point TCC Value 100 °C TCC
logP (o/w) 4.042 est
Solubility
alcohol Yes
water, 12.48 mg/L @ 25 °C (est) Yes
Stability
antiperspirant Unspecified
cream Unspecified
deodorant spray Unspecified
detergent: traces - 0.2% Unspecified
hair spray Unspecified
shampoo: traces - 0.1% Unspecified
soap: traces - 0.1% Unspecified
APC: traces - 0.2% Unspecified
candle: traces - 0.2% Unspecified
fine fragrances: traces - 0.1% Unspecified
shower gel: traces - 0.1% Unspecified
softener: traces - 0.2% Unspecified

Organoleptic Properties

Odor Type: Floral
natural, sweet, fruity, rose, plum, grape, raspberry, sugar, woody, earthy, green, floral
Odor strength high , recommend smelling in a 10.00 % solution or less
Substantivity 216 hour(s) at 100.00 %
Luebke, William tgsc, (1987) At 10.00 % in dipropylene glycol. natural sweet fruity rose plum grape raspberry sugar
Mosciano, Gerard P&F 16, No. 1, 31, (1991) Woody, sweet, fruity, earthy with green floral nuances
Flavor Type: Woody
woody, floral, herbal, green, fruity, spicy, tobacco
Mosciano, Gerard P&F 16, No. 1, 31, (1991) At 20.00 ppm. Woody, floral, herbal, green and fruity with spicy tobacco nuances
General comment Woody, floral, herbal, green and fruity with spicy tobacco notes.
DAMASCENONE is an essential heart note for fruit with cooked and jammy nuances. It also performs well in wine, tobacco and tea flavors Fruity floral quince rosy and cooked notes

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
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 - Wear suitable protective clothing.
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:
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
IFRA Critical Effect:
Dermal sensitization
IFRA fragrance material specification:
Should not be used as fragrance ingredients such that the total level in finished cosmetic products exceeds 0.02%, individually or in combination. Based on test data showing sensitising potential for these materials and on evidence of cross-reactivity. (IFRA guidelines)
View the IFRA Standard
View IFRA Standards Library for complete information.
Please review Amendment 49 IFRA documentation for complete information.
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%):
Category 1: Products applied to the lips
0.0077 %
Category 2: Products applied to the axillae
0.0023 %
Category 3: Products applied to the face/body using fingertips
0.046 %
Category 4: Products related to fine fragrance
0.043 %
Category 5: Products applied to the face and body using the hands (palms), primarily leave-on
Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on
0.011 %
Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on
0.011 %
Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on
0.011 %
Category 5D: Baby Creams, baby Oils and baby talc
0.011 %
Category 6: Products with oral and lip exposure
0.025 %
Category 7: Products applied to the hair with some hand contact
Category 7A: Rinse-off products applied to the hair with some hand contact
0.088 %
Category 7B: Leave-on products applied to the hair with some hand contact
0.088 %
Category 8: Products with significant anogenital exposure
0.0045 %
Category 9: Products with body and hand exposure, primarily rinse off
0.084 %
Category 10: Household care products with mostly hand contact
Category 10A: Household care excluding aerosol products (excluding aerosol/spray products)
0.30 %
Category 10B: Household aerosol/spray products
0.30 %
Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate
Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure
0.17 %
Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure
0.17 %
Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin
No Restriction
Notes:
IFRA FLAVOR REQUIREMENTS:

Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards.

use level in formulae for use in cosmetics:
0.0770 %
Dermal Systemic Exposure in Cosmetic Products:
0.002 mg/kg/day (IFRA, 2002)
Maximised Survey-derived Daily Intakes (MSDI-EU): 73.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 5.00 (μg/capita/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: 7. Update in publication number(s): 29
Click here to view publication 7
average usual ppmaverage maximum ppm
baked goods: 0.050000.20000
beverages(nonalcoholic): 0.050000.20000
beverages(alcoholic): 0.010002.00000
breakfast cereal: --
cheese: --
chewing gum: 100.00000300.00000
condiments / relishes: 0.050000.20000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.050000.20000
fruit ices: --
gelatins / puddings: 0.050000.20000
granulated sugar: --
gravies: --
hard candy: 0.200000.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 0.050000.20000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 0.050000.20000
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 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf

Safety and efficacy of secondary alicyclic saturated and unsaturated alcohols, ketones, ketals and esters with ketals containing alicyclic alcohols or ketones and esters containing secondary alicyclic alcohols from chemical group 8 when used as flavourings for all animal species
View page or View pdf

Safety of 31 flavouring compounds belonging to different chemical groups when used as feed additives for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):23696-85-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5366074
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WISER:UN 1170
WGK Germany:2
(E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one
Chemidplus:0023696857