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perillaldehyde
General Material Information
| Preferred name | perillaldehyde |
| Trivial Name | Perillaldehyde |
| Short Description | p-mentha-1,8-dien-7-al |
| Formula | C10 H14 O |
| CAS Number | 2111-75-3 |
| Deleted CAS Number | 1254961-45-9 |
| FEMA Number | 3557 |
| Flavis Number | 5.117 |
| ECHA Number | 218-302-8 |
| FDA UNII | 6EQL0XA86G |
| Nikkaji Number | J2.142C |
| MDL | MFCD00001543 |
| COE Number | 11788 |
| xLogP3-AA | 2.60 (est) |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 973 p-mentha-1,8-dien-7-al |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 2111-75-3 ; PERILLALDEHYDE |
| Synonyms |
|
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 |
Literature & References
| 4-prop-1-en-2-ylcyclohexene-1-carbaldehyde | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 2111-75-3 |
| Pubchem (cid): | 16441 |
| Pubchem (sid): | 134982357 |
| Flavornet: | 2111-75-3 |
| Pherobase: | View |
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 |
| Golm Metabolome Database: | Search |
| UM BBD: | Search |
| KEGG (GenomeNet): | C02576 |
| HMDB (The Human Metabolome Database): | HMDB03647 |
| FooDB: | FDB014789 |
| Export Tariff Code: | 2912.49.0000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 150.22077941895 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.822 to 7.955 |
| Refractive Index | 1.504 to 1.513 @ 20 °C |
| Optical Rotation | -125 to -118 |
| Boiling Point | 238 to 240°C @ 760 mm Hg |
| Vapor Pressure | 0.043 mmHg @ 25 °C |
| Flash Point TCC Value | 93.33 °C TCC |
| logP (o/w) | 3.053 est |
| Solubility | |
| alcohol | Yes |
| oils | Yes |
| water, 160.7 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Herbal | |
| fresh, green, herbal, grassy, sweet, minty, cumin, spicy, citrus, cinnamon, pungent, clove, orange, lime | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | 8 hour(s) at 100.00 % |
| Luebke, William tgsc, (1986) | At 10.00 % in dipropylene glycol. fresh green herbal grassy sweet mint cumin spicy citrus |
| Mosciano, Gerard P&F 22, No. 5, 67, (1997) | Spicy, cumin, cinnamon, pungent, clove, citrus, orange and lime |
| Flavor Type: Spicy | |
| aromatic, woody, spicy, waxy, cinnamyl, orange, lime, sweet, citrus, aldehydic | |
| Luebke, William tgsc, (1986) | Aromatic sweet woody spicy waxy aldehydic cinnamyl orange lime |
| Mosciano, Gerard P&F 22, No. 5, 67, (1997) | At 25.00 ppm. Woody, spicy, waxy, sweet, citrus, lime and aldehydic |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apple, Blackberry, Citrus, Cumin oil replacer, Grapefruit, Green, Herbal, Labdanum, Lime, Mandarin, Mint, Orange, Peppermint, Spearmint, Tea green tea, Woody |
| Flavoring purposes | Tea black tea |
| Other purposes | Grass |
| Cosmetic purposes | Fragrance, Perfuming agents, Skin conditioning |
Safety Information
Safety information
| 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 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. | |
| 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-mouse LD50 1720 mg/kg Food and Chemical Toxicology. Vol. 20, Pg. 799, 1982. | |
| Dermal Toxicity: | |
| skin-guinea pig LD50 > 5000 mg/kg Food and Chemical Toxicology. Vol. 20, Pg. 799, 1982. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| cosmetic, 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 such that the level in finished cosmetic products exceeds 0.1%. Based on test results showing sensitisation (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 | |||
| 0.054 % | |||
| Category 2: Products applied to the axillae | |||
| 0.016 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.32 % | |||
| Category 4: Products related to fine fragrance | |||
| 0.30 % | |||
| 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 | |||
| 0.076 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.076 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.076 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.076 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.18 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.61 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.61 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.032 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 0.59 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 2.10 % | |||
| Category 10B: Household aerosol/spray products | |||
| 2.10 % | |||
| 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 | |||
| 1.20 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 1.20 % | |||
| 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): | 2.10 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 2.00 (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: 11 | |||
| Click here to view publication 11 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 4.50000 | |
| beverages(nonalcoholic): | - | 4.00000 | |
| beverages(alcoholic): | - | 6.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 6.30000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | 4.50000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 20.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | 9.70000 | |
| 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): |
| List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 208 Revision 1 (FGE.208Rev1): Consideration of genotoxicity data on representatives for 10 alicyclic aldehydes with the a,ß-unsaturation in ring / side-chain and precursors from chemical subgroup 2.2 of View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with a,ß-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with a,ß-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with a,ß-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19 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):2111-75-3 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :16441 |
| National Institute of Allergy and Infectious Diseases:Data |
| SCCNFP:opinion |
| WGK Germany:3 |
| 4-prop-1-en-2-ylcyclohexene-1-carbaldehyde |
| Chemidplus:0002111753 |