Preferred name | phthalide |
Trivial Name | Phthalide |
Short Description | 3H-2-benzofuran-1-one |
Formula | C8 H6 O2 |
CAS Number | 87-41-2 |
FEMA Number | 4195 |
Flavis Number | 10.056 |
ECHA Number | 201-744-0 |
FDA UNII | 8VV922U86J |
Nikkaji Number | J95.650C |
Beilstein Number | 0114632 |
MDL | MFCD00005906 |
Bio Activity Summary | External link |
NMR Predictor | External link |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 87-41-2 ; PHTHALIDE |
Synonyms |
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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 |
3H-2-benzofuran-1-one | |
NIST Chemistry WebBook: | Search Inchi |
Canada Domestic Sub. List: | 87-41-2 |
Pubchem (cid): | 6885 |
Pubchem (sid): | 134971567 |
(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): | C09921 |
HMDB (The Human Metabolome Database): | HMDB32469 |
FooDB: | FDB010076 |
Export Tariff Code: | 2932.29.4500 |
VCF-Online: | VCF Volatile Compounds in Food |
ChemSpider: | View |
Wikipedia: | View |
EFSA Update of results on the monitoring of furan levels in food: | Read Report |
EFSA Previous report: Results on the monitoring of furan levels in food: | Read Report |
EFSA Report of the CONTAM Panel on provisional findings on furan in food: | Read Report |
BOC Sciences | EMD Millipore |
Penta International | Santa Cruz Biotechnology |
Sigma-Aldrich | TCI AMERICA |
Penta International Corporation |
Material listed in food chemical codex | No |
Molecular weight | 134.13421630859 |
Melting Point | 75 to 76°C @ 760 mm Hg |
Boiling Point | 290 to 291°C @ 760 mm Hg |
Boiling Point | 144 to 145°C @ 10 mm Hg |
Vapor Pressure | 0.002 mmHg @ 25 °C |
Flash Point TCC Value | 148.89 °C TCC |
logP (o/w) | 0.8 |
Solubility | |
alcohol | Yes |
propylene glycol @ 1% | Yes |
water, 1.836e+004 mg/L @ 25 °C (est) | Yes |
water | No |
Odor Type: Coumarinic | |
sweet, tonka, coumarinic, powdery, coconut, phenolic, lactonic | |
Odor strength | low |
Substantivity | 28 hour(s) at 1.00 % in propylene glycol |
Luebke, William tgsc, (2006) | At 100.00 %. sweet tonka coumarin powdery coconut phenolic lactonic |
Flavor Type: Coumarinic | |
sweet, coumarinic, coconut, creamy, anisic, green, vegetable, floral | |
Luebke, William tgsc, (2006) | At 100.00 ppm in water. sweet coumarin coconut creamy anisic green vegetable floral |
(data available) |
Preferred SDS: View | |
European information : | |
Most important hazard(s): | |
Xi - Irritant | |
R 36 - Irritating to eyes. S 02 - Keep out of the reach of children. 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 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: | |
oral-rat LD50 5500 mg/kg (Moreno, 1979e) intraperitoneal-rat LD > 500 mg/kg National Academy of Sciences, National Research Council, Chemical-Biological Coordination Center, Review. Vol. 5, Pg. 25, 1953. | |
Dermal Toxicity: | |
Not determined | |
Inhalation Toxicity: | |
Not determined |
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 phthalide usage levels up to: | |||
1.0000 % in the fragrance concentrate. | |||
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.80 (μg/capita/day) | ||
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (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: 22 | |||
Click here to view publication 22 | |||
average usual ppm | average maximum ppm | ||
baked goods: | 5.00000 | 25.00000 | |
beverages(nonalcoholic): | - | - | |
beverages(alcoholic): | - | - | |
breakfast cereal: | 2.00000 | 10.00000 | |
cheese: | 3.00000 | 15.00000 | |
chewing gum: | - | - | |
condiments / relishes: | 2.00000 | 10.00000 | |
confectionery froastings: | 4.00000 | 20.00000 | |
egg products: | - | - | |
fats / oils: | 2.00000 | 10.00000 | |
fish products: | 1.00000 | 5.00000 | |
frozen dairy: | 3.00000 | 15.00000 | |
fruit ices: | 3.00000 | 15.00000 | |
gelatins / puddings: | - | - | |
granulated sugar: | - | - | |
gravies: | - | - | |
hard candy: | - | - | |
imitation dairy: | 3.00000 | 15.00000 | |
instant coffee / tea: | - | - | |
jams / jellies: | - | - | |
meat products: | 1.00000 | 5.00000 | |
milk products: | 3.00000 | 15.00000 | |
nut products: | - | - | |
other grains: | - | - | |
poultry: | - | - | |
processed fruits: | 2.00000 | 10.00000 | |
processed vegetables: | - | - | |
reconstituted vegetables: | - | - | |
seasonings / flavors: | 2.00000 | 10.00000 | |
snack foods: | 5.00000 | 25.00000 | |
soft candy: | - | - | |
soups: | 2.00000 | 10.00000 | |
sugar substitutes: | - | - | |
sweet sauces: | 2.00000 | 10.00000 | |
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/kg | maximum usage mg/kg | ||
Dairy products, excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 | |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 | |
Edible ices, including sherbet and sorbet (03.0): | 10.00000 | 50.00000 | |
Processed fruit (04.1): | 7.00000 | 35.00000 | |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
Confectionery (05.0): | 10.00000 | 50.00000 | |
Chewing gum (05.3): | - | - | |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 | |
Bakery wares (07.0): | 10.00000 | 50.00000 | |
Meat and meat products, including poultry and game (08.0): | 2.00000 | 10.00000 | |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 10.00000 | |
Eggs and egg products (10.0): | - | - | |
Sweeteners, including honey (11.0): | - | - | |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 25.00000 | |
Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 | |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 25.00000 | |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 | |
Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 | |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 |
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 27 (FGE.27): One aromatic lactone from chemical group 11[1] - Scientific 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 80 (FGE.80) - Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by JECFA (61st meeting) structurally related to a aromatic lactone evaluated by EFSA in FGE.27 (2008) View page or View pdf |
Flavouring Group Evaluation 80, Revision 1 (FGE.80Rev1): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by JECFA (61st meeting) structurally related to a aromatic lactone evaluated by EFSA in FGE.27 (2008) 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):87-41-2 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :6885 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:1 |
3H-2-benzofuran-1-one |
Chemidplus:0000087412 |
RTECS:TI3520000 for cas# 87-41-2 |