We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

beta-naphthyl methyl ketone

Chemical Structure

General Material Information

Preferred name beta-naphthyl methyl ketone
Trivial Name 2-Acetylnaphthalene
Short Description oranger crystals (Givaudan)
Formula C12 H10 O
CAS Number 93-08-3
FEMA Number 2723
Flavis Number 7.013
ECHA Number 202-216-2
FDA UNII 21D49LOP2T
Nikkaji Number J2.840A
Beilstein Number 0774965
MDL MFCD00004108
COE Number 147
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 811 methyl beta-naphthyl ketone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 93-08-3 ; METHYL BETA-NAPHTHYL KETONE
Synonyms
  • beta- acetonaphthalene
  • 2-acetonaphthanone
  • acetonaphthone
  • 2-acetonaphthone
  • 2'- acetonaphthone
  • 2-acetyl naphthalene
  • beta- acetyl naphthalene
  • 2-acetyl-naphthalene
  • 2-acetylnaphthalene
  • cetone D
  • ethanone, 1-(2-naphthalenyl)-
  • ketone, methyl 2-naphthyl
  • methyl 2-naphthyl ketone
  • methyl beta-naphthyl ketone
  • beta- methyl naphthyl ketone
  • methyl naphthyl ketone beta cryst.
  • methyl naphthyl ketone crystals
  • methyl naphthyl ketone FCC
  • methyl naphtyl ketone beta
  • methyl-beta-naphthyl ketone
  • MNK beta cryst.
  • 1-naphthalen-2-yl-ethanone
  • 1-( naphthalen-2-yl)ethan-1-one
  • 1-( naphthalen-2-yl)ethanone
  • 1-naphthalen-2-ylethanone
  • 1-(2-naphthalenyl) ethanone
  • 1-(2-naphthalenyl)ethanone
  • 2-naphthyl methyl ketone
  • beta- naphthyl methyl ketone
  • 1-(2-naphthyl)ethan-1-one
  • 1-(2-naphthyl)ethanone
  • oranger crystals (Givaudan)
  • oranger crystals FCC (Givaudan)
  • 1-naphthalen-2-ylethanone
  • 2′-Acetonaphthone
  • 1-(2-Naphthalenyl)ethanone
  • β-Acetonaphthone
  • Methyl β-naphthyl ketone
  • β-Naphthyl methyl ketone
  • 2-Naphthyl methyl ketone
  • β-Acetylnaphthalene
  • 2-Acetylnaphthalene
  • 1-(2-Naphthyl)ethanone
  • NSC 7658
  • 1-(Naphthalen-2-yl)ethanone
  • 1-(Naphthalen-3-yl)ethanone
  • 2-Acetonaphthalene
  • Oranger crystals
  • 1-(Naphthalen-2-yl) ethan-1-one
  • 1-(2-Naphthyl)ethan-1-one

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

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
HMDB (The Human Metabolome Database):HMDB32412
FooDB:FDB009850
Export Tariff Code:2914.39.9000
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 170.21090698242
Melting Point 53 to 55°C @ 760 mm Hg
Boiling Point 300 to 301°C @ 760 mm Hg
Vapor Pressure 0.001 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) 2.858 est
Solubility
alcohol Yes
fixed oils Yes
water, 226.1 mg/L @ 25 °C (est) Yes
water, 272 mg/L @ 25 °C (exp) Yes
glycerin No
Stability
non-discoloring in most media Unspecified

Organoleptic Properties

Odor Type: Floral
sweet, neroli, orangeflower, powdery, honey
Odor strength medium , recommend smelling in a 10.00 % solution or less
Substantivity 400 hour(s) at 20.00 % in dipropylene glycol
Luebke, William tgsc, (1985) At 10.00 % in dipropylene glycol. sweet neroli orange blossom neroli powdery
Flavor Type: Floral
sweet, floral, orangeflower, orange, neroli, honey, naphthyl, citrus
Luebke, William tgsc, (1985) Sweet floral orangeflower orange neroli honey naphthyl citrus
General comment Sweet, citrus, tangerine, berry flavors, vanilla flavors, orange blossom

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn N - Harmful, Dangerous for the environment.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
R 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
S 02 - Keep out of the reach of children.
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 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
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:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-mouse LD50 3100 mg/kg
(Moreno, 1982k)

oral-mouse LD50 599 mg/kg
Medizin und Ernaehrung. Vol. 8, Pg. 244, 1967.

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:
Phototoxicity
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
0.20 %
Category 2: Products applied to the axillae
0.20 %
Category 3: Products applied to the face/body using fingertips
0.20 %
Category 4: Products related to fine fragrance
0.20 %
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
0.20 %
Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on
0.20 %
Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on
0.20 %
Category 5D: Baby Creams, baby Oils and baby talc
0.20 %
Category 6: Products with oral and lip exposure
0.20 %
Category 7: Products applied to the hair with some hand contact
Category 7A: Rinse-off products applied to the hair with some hand contact
No Restriction %
Category 7B: Leave-on products applied to the hair with some hand contact
0.20 %
Category 8: Products with significant anogenital exposure
0.20 %
Category 9: Products with body and hand exposure, primarily rinse off
No Restriction %
Category 10: Household care products with mostly hand contact
Category 10A: Household care excluding aerosol products (excluding aerosol/spray products)
No Restriction %
Category 10B: Household aerosol/spray products
0.20 %
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
No Restriction %
Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure
0.20 %
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.

Maximised Survey-derived Daily Intakes (MSDI-EU): 6.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 48.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 21 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: -2.00000
beverages(nonalcoholic): -0.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 480.00000700.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.75000
fruit ices: -0.75000
gelatins / puddings: 2.200003.00000
granulated sugar: --
gravies: --
hard candy: -5.30000
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): 0.064000.16000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.140002.30000
Chewing gum (05.3): 0.001600.16000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.000020.00099
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.017000.01700
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): 0.001600.00240
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --

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 16 (FGE.16): Aromatic ketones from chemical group 21 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1)[1]: Aromatic ketones from chemical group 21- Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 69, (FGE.69)[1] - Consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting) structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16 (2006) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
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):93-08-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7122
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3077
WGK Germany:2
1-naphthalen-2-ylethanone
Chemidplus:0000093083
RTECS:AL2988000 for cas# 93-08-3