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para-cymene

Chemical Structure

General Material Information

Preferred name para-cymene
Trivial Name p-Cymene
Short Description 4-methyl-1-isopropylbenzene
Formula C10 H14
CAS Number 99-87-6
FEMA Number 2356
ECHA Number 202-796-7
FDA UNII 1G1C8T1N7Q
Nikkaji Number J11.621A
Beilstein Number 1903377
MDL MFCD00008893
COE Number 620
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1325 p-cymene
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 99-87-6 ; P-CYMENE
Synonyms
  • 1-methyl-4-(1-methyl ethyl) benzene
  • 1-methyl-4-(1-methylethyl)-benzene
  • 1-methyl-4-(1-methylethyl)benzene
  • 1-methyl-4-(propan-2-yl)benzene
  • 1-methyl-4-isopropyl benzene
  • 1-methyl-4-isopropylbenzene
  • 1-methyl-4-propan-2-ylbenzene
  • 1-iso propyl-4-methyl benzene
  • 1-iso propyl-4-methyl-benzene
  • 1-iso propyl-4-methylbenzene
  • 1-iso propyl-4-methylbenzol
  • 4-cymene
  • 4-iso propyl toluene
  • 4-iso propyl-1-methylbenzene
  • 4-iso propyltoluene
  • 4-methyl isopropyl benzene
  • 4-methyl isopropylbenzene
  • 4-methyl-1-(methylethyl)benzene
  • 4-methyl-1-(propan-2-yl)benzene
  • 4-methyl-1-isopropyl benzene
  • 4-methyl-1-isopropylbenzene
  • 4-methylisopropylbenzene
  • benzene, 1-isopropyl-4-methyl-
  • benzene, 1-methyl-4-(1-methylethyl)-
  • camphogen
  • cumene, p-methyl-
  • cymene para FCC
  • cymene, p-
  • dolcymene
  • methyl-4-(1-methylethyl)benzene
  • p-cumidine
  • p-cymene
  • p-cymene FCC
  • p-cymene natural
  • p-cymol
  • p-iso propyl methyl benzene
  • p-iso propyl toluene
  • p-iso propylmethylbenzene
  • p-iso propyltoluene
  • p-mentha-1,3,5-triene
  • p-methyl cumene
  • p-methyl-cumene
  • p-methylcumene
  • p-methylisopropylbenzene
  • para-cymene 70% (non citrus) natural
  • para-cymene P & F
  • para-cymene PF
  • para-cymol
  • para-iso propyl methyl benzene
  • para-iso propyl toluene
  • para-iso propylmethylbenzene
  • para-iso propyltoluene
  • para-methyl cumene
  • para-methylcumene
  • paracymene
  • paracymol
  • 1-Methyl-4-(1-methylethyl)benzene
  • p-Isopropyltoluene
  • 1-Methyl-4-isopropylbenzene
  • 1-Isopropyl-4-methylbenzene
  • 2-p-Tolylpropane
  • 4-Isopropyl-1-methylbenzene
  • 4-Isopropyltoluene
  • NSC 4162
  • 1-Methyl-4-(propan-2-yl)benzene
  • 4-Methylcumene

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

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Literature & References

1-methyl-4-propan-2-ylbenzene
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:99-87-6
Pubchem (cid):7463
Pubchem (sid):134972062
Flavornet:99-87-6
Pherobase:View
Publications by PubMed
Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat.
Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
Chemical composition and antimicrobial activity of Satureja kitaibelii essential oil against pathogenic microbial strains.
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods.
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
Flavor components of monoterpenes in citrus essential oils enhance the release of monoamines from rat brain slices.
Antimicrobial activity of carvacrol toward Bacillus cereus on rice.
Analysis of the essential oil components from different Carum copticum L. samples from Iran.
Comprehensive two-dimensional gas chromatography for determination of the terpenes profile of blue honeysuckle berries.
Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil.
Identification and Characterization of Dimeric Oxidation Products of p-Cymene-2,3-diol Isolated from Thymus vulgaris L.
Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat.
Essential oil composition and antibacterial activity of Origanum vulgare subsp. glandulosum Desf. at different phenological stages.
Comparative investigation of Umbellularia californica and Laurus nobilis leaf essential oils and identification of constituents active against Aedes aegypti.
Disruption of the PI3K/AKT/mTOR signaling cascade and induction of apoptosis in HL-60 cells by an essential oil from Monarda citriodora.
Headspace solid-phase microextraction gas chromatography-mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum).
Isolation of volatiles from Nigella sativa seeds using microwave-assisted extraction: effect of whole extracts on canine and murine CYP1A.
Enhanced inhibition of Aspergillus niger on sedge (Lepironia articulata) treated with heat-cured lime oil.
Efficacy of plant essential oils on postharvest control of rots caused by fungi on different stone fruits in vivo.
Comparison between supercritical CO2 extraction and hydrodistillation for two species of eucalyptus: yield, chemical composition, and antioxidant activity.
Coupled extruder-headspace, a new method for analysis of the essential oil components of Coriandrum sativum fruits.
A herbal antifungal formulation of Thymus serpillum, Origanum vulgare and Rosmarinus officinalis for treating ovine dermatophytosis due to Trichophyton mentagrophytes.
Effect of essential oil from fresh leaves of Ocimum gratissimum L. on mycoflora during storage of peanuts in Benin.
Evaluation of antioxidant and antimicrobial activities of essential oils from Carum copticum seed and Ferula assafoetida latex.
Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.
Relation between chemical composition or antioxidant activity and antihypertensive activity for six essential oils.
The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere.
Insecticidal and acetylcholine esterase inhibition activity of Apiaceae plant essential oils and their constituents against adults of German cockroach (Blattella germanica).
Inhibitory effects of Zataria multiflora essential oil and its main components on nitric oxide and hydrogen peroxide production in glucose-stimulated human monocyte.
Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
Chemical composition and antimicrobial activity of Satureja kitaibelii essential oil against pathogenic microbial strains.
Effect of gamma-irradiation on some chemical characteristics and volatile content of linseed.
Oregano: chemical analysis and evaluation of its antimalarial, antioxidant, and cytotoxic activities.
Chemical composition and antimicrobial and spasmolytic properties of Poliomintha longiflora and Lippia graveolens essential oils.
Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine.
Composition of the essential oil of Bidens tripartita L. roots and its antibacterial and antifungal activities.
Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production.
Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak.
Chemical and genetic diversity of Zataria multiflora Boiss. accessions growing wild in Iran.
Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.
Essential oil of Thymus capitatus Hoff. et Link. from Matmata, Tunisia: gas chromatography-mass spectrometry analysis and antimicrobial and antioxidant activities.
Composition and antimicrobial activities of Lippia multiflora Moldenke, Mentha x piperita L. and Ocimum basilicum L. essential oils and their major monoterpene alcohols alone and in combination.
Fatty Acids, Essential Oil, And Phenolics Modifications of Black Cumin Fruit under NaCl Stress Conditions.
Antibacterial activity of the essential oil of Satureja wiedemanniana against Bacillus species isolated from chicken meat.
Chemical composition and antimicrobial activity of cumin oil (Cuminum cyminum, Apiaceae).
Screening of the constituents, antimicrobial and antioxidant activity of endemic Origanum hypericifolium O. Schwartz & P.H. Davis.
Chemical composition and anticancer and antioxidant activities of Schinus molle L. and Schinus terebinthifolius Raddi berries essential oils.
Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food.
Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia: chemical composition and antioxidant activity.
Chemical composition and antioxidant, antimicrobial activities of the essential oils of Thymus marschallianus Will. and Thymus proximus Serg.
Essential oil composition and antioxidant activity of Thymus longicaulis C. Presl subsp. longicaulis var. longicaulis.
The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.).
Antibacterial activities of essential oils and extracts of Turkish Achillea, Satureja and Thymus species against plant pathogenic bacteria.
Synergistic antimicrobial effect of nisin and p-cymene on Salmonella enterica serovar Typhi in vitro and on ready-to-eat food.
Chemical composition and inhibitory activity against Helicobacter pylori of the essential oil of Apium nodiflorum (Apiaceae).
In vitro screening of essential oil from young and mature leaves of Artemisia scoparia compared to its major constituents for free radical scavenging activity.
Lippia origanoides chemotype differentiation based on essential oil GC-MS and principal component analysis.
Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.
Influence of growth regulators in biomass production and volatile profile of in vitro plantlets of Thymus vulgaris L.
Comparison of chemical composition and antibacterial activity of Nigella sativa seed essential oils obtained by different extraction methods.
Chemical composition of essential oils of Thymus and Mentha species and their antifungal activities.
Bioactivity-guided fractionation and GC/MS fingerprinting of Angelica sinensis and Angelica archangelica root components for antifungal and mosquito deterrent activity.
Processing and storage effects on orange juice aroma: a review.
Chemical composition of essential oil and headspace-solid microextracts from fruits of Myrica gale L. and antifungal activity.
Composition and antifungal activity of the essential oil of the Brazilian Chenopodium ambrosioides L.
Chemical composition and antifungal activity of rosemary (Rosmarinus officinalis L.) oil from Turkey.
Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
Increasing antioxidant activity and reducing decay of blueberries by essential oils.
Effect of maturation on the composition and biological activity of the essential oil of a commercially important Satureja species from Turkey: Satureja cuneifolia Ten. (Lamiaceae).
Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticum L. essential oils.
Gas chromatography/mass spectrometry analysis of Laurus nobilis essential oil composition of northern Cyprus.
Isolation and characterization of Escherichia coli mutants exhibiting altered response to thymol.
Characterization of the volatile constituents in the essential oil of Pistacia lentiscus L. from different origins and its antifungal and antioxidant activity.
Interaction of four monoterpenes contained in essential oils with model membranes: implications for their antibacterial activity.
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
Conflicting demands on detoxification pathways influence how common brushtail possums choose their diets.
Composition of the essential oils of Thymus and Origanum species from Algeria and their antioxidant and antimicrobial activities.
Critical components of odors in evaluating the performance of food waste composting plants.
Lipolytic effects of citrus peel oils and their components.
Structural requirements for the antimicrobial activity of carvacrol.
Estimation of aroma glycosides of nutmeg and their changes during radiation processing.
Antibacterial and antioxidant activities of essential oils isolated from Thymbra capitata L. (Cav.) andOriganum vulgare L.
Identification of characteristic aroma-active compounds from water dropwort (Oenanthe javanica DC.).
Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction.
Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice.
Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers.
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.
Effect of solution conductivity on the volatile constituents of Origanum dictamnus L. in nutrient film culture.
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae.
Antioxidant activity of plant extracts on the inhibition of citral off-odor formation.
Formation mechanism of p-methylacetophenone from citral via a tert-alkoxy radical intermediate.
Essential oils: their antibacterial properties and potential applications in foods--a review.
Chemical constituents, antifungal and antioxidative effects of ajwain essential oil and its acetone extract.
In vitro antimicrobial and antioxidant activities of the essential oils and various extracts of Thymus eigii M. Zohary et P.H. Davis.
Investigation of the Origanum onites L. essential oil using the chorioallantoic membrane (CAM) assay.
Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris).
Seasonal and phenological variations of the essential oil from the narrow endemic species Artemisia molinieri and its biological activities.
Unexpected superoxide dismutase antioxidant activity of ferric chloride in acetonitrile.
In vitro analysis of the properties of Beiqishen tea.
Isolation of volatile oil from thyme (Thymbra spicata) by steam distillation.
Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage.
Chemical composition and in vitro evaluation of antioxidant effect of free volatile compounds from Satureja montana L.
In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extracts of herbal parts and callus cultures of Satureja hortensis L.
Mechanism of inhibition of lipid peroxidation by gamma-terpinene, an unusual and potentially useful hydrocarbon antioxidant.
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).
Characterization of Citrus unshiu (C. unshiu Marcov. forma Miyagawa-wase) blossom aroma by solid-phase microextraction in conjunction with an electronic nose.
Antimicrobial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey. Var. pectinatus (Lamiaceae).
SPME applied to the study of volatile organic compounds emitted by three species of Eucalyptus in situ. Solid-phase micro extraction.
Effect of phosphorus concentration of the nutrient solution on the volatile constituents of leaves and bracts of Origanum dictamnus.
Determination of monoterpene hydrocarbons and alcohols in Majorana hortensis Moench by micellar electrokinetic capillary chromatographic.
Effects of storage conditions on the composition of Citrus tamurana Hort. ex Tanaka (hyuganatsu) essential oil.
Modeling the partition of volatile aroma compounds from a cloud emulsion.
Essential oil composition of sea fennel (Crithmum maritimum) form Turkey.
Attractiveness of 79 compounds and mixtures to wild Ceratitis capitata (Diptera: Tephritidae) in field trials.
Quantitative analysis of aroma compounds in carrot (Daucus carota L.) cultivars by capillary gas chromatography using large-volume injection technique.
Correlation between the chemical and genetic relationships among commercial thyme cultivars.
Fungitoxic activity of 12 essential oils against four postharvest citrus pathogens: chemical analysis of thymus capitatus oil and its effect in subatmospheric pressure conditions.
In vivo measurement of flavour release from mixed phase gels.
Comparison of eucalyptus camaldulensis Dehn. oils from Mozambique as obtained by hydrodistillation and supercritical carbon dioxide extraction.
Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties.
Antimicrobial activity of carvacrol toward Bacillus cereus on rice.
Orbital cortex neuronal responses during an odor-based conditioned associative task in rats.
Airborne Compositae dermatitis: monoterpenes and no parthenolide are released from flowering Tanacetum parthenium (feverfew) plants.
Four weeks' inhalation exposure of rats to p-cymene affects regional and synaptosomal neurochemistry.
Gas chromatographic-mass spectrometric method to characterise the transfer of dietary odorous compounds into plasma and milk.

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
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C06575
HMDB (The Human Metabolome Database):HMDB05805
FooDB:FDB017358
Export Tariff Code:2902.90.9000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•grade: technical cymene •grades of purity: 95+%

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 134.22157287598
Specific gravity @ 25 °C
Pounds per Gallon 7.098 to 7.114
Refractive Index 1.489 to 1.491 @ 20 °C
Boiling Point 176 to 178°C @ 760 mm Hg
Boiling Point 91 to 92°C @ 50 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 1.46 mmHg @ 25 °C
Vapor Density 4.62
Flash Point TCC Value 47.22 °C TCC
logP (o/w) 4.1
Shelf life 12 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
water, 27.88 mg/L @ 25 °C (est) Yes
water, 23.4 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Terpenic
fresh, citrus, terpenic, woody, spicy, chemical, lemon, cumin, origanum, cilantro
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity < 2 hour(s) at 100.00 %
Luebke, William tgsc, (1984) At 1.00 % in dipropylene glycol. fresh citrus terpene woody spice
Mosciano, Gerard P&F 25, No. 6, 26, (2000) At 1.00 % in ethyl alcohol. Harsh chemical, woody and terpy-like with an oxidized citrus lemon note. It has spicy nuances reminiscent of cumin, oregano and cilantro
VCF-online.nl Citrus, fresh, fruit, gasoline, lemon, solvent, spice, wood
Flavor Type: Terpenic
terpenic, rancid, woody, citrus, spicy, pepper bell pepper, origanum
Mosciano, Gerard P&F 25, No. 6, 26, (2000) At 1.00 - 10.00 ppm. Terpy and rancid with slightly woody oxidized citrus notes. It has spice nuances of green pepper and oregano

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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 27 - Take off immediately all contaminated clothing.
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)
Flammable liquids (Category 3), H226
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
Acute aquatic toxicity (Category 3), H402
Chronic aquatic toxicity (Category 3), H412
GHS Label elements, including precautionary statements
Pictogramflame.jpgexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H226 - Flammable liquid and vapour
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
H402 - Harmful to aquatic life
H412 - Harmful to aquatic life with long lasting effects
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P271 - Use only outdoors or in a well-ventilated area.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P312 - Call a POISON CENTER or doctor/physician if you feel unwell.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 4750 mg/kg
SENSE ORGANS AND SPECIAL SENSES: CHROMODACYRORREA: EYE GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

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
Recommendation for para-cymene usage levels up to:
8.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 926.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 472.00 (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: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -7.00000
beverages(nonalcoholic): -3.30000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -250.00000
condiments / relishes: 10.00000130.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.30000
fruit ices: -5.30000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -10.00000
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: --

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 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 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

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

Conclusion on the peer review of the pesticide risk assessment of the active substance terpenoid blend QRD-460
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

EPI System: View
NIOSH International Chemical Safety Cards:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):99-87-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7463
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2046
WGK Germany:2
1-methyl-4-propan-2-ylbenzene
Chemidplus:0000099876
EPA/NOAA CAMEO:hazardous materials
RTECS:99-87-6