We have found
46589
results matching your criteria.
Please wait while we search...
passiflora acetate
Passiflora acetate is a sulfurous flavor and fragrance compound characterized by tropical, fruity notes resembling passion fruit, used in flavorings at low concentrations.
General Material Description
Passiflora acetate, also known by the synonym 3-acetylmercaptohexyl acetate, is a synthetic sulfur-containing ester compound with the molecular formula C10H18O3S. It presents as a liquid used primarily as a flavor and fragrance ingredient. This compound is recognizable for its intense sulfurous and tropical fruit aroma, reminiscent of passion fruit and other tropical fruits. Passiflora acetate is commercially available under the name passifloran, notably from Symrise. It is produced through chemical synthesis rather than direct extraction from natural sources. For reference, detailed chemical information is accessible via the controlled vocabulary entry PubChem CID 2733977. The compound's sensory properties and synthetic origin make it valuable in developing complex tropical and sulfurous notes in flavor and fragrance formulations.
Occurrence, Applicability & Potential Uses
Passiflora acetate occurs in or is used to replicate characteristics of natural passion fruit (yellow passion fruit) aroma. It is employed in flavor and fragrance applications to impart sulfurous, tropical fruit notes that include nuances of guava, mango, peach, and other exotic fruits. Additionally, it contributes savory notes relevant to chicken, turkey, onion, and garlic flavors at low concentrations. Recognized by FEMA (US) as number 3816, passiflora acetate is included in flavoring regulations that support its use at defined levels. The compound’s application spans food products such as beverages, confectionery, dairy, baked goods, and savory items, where it enhances tropical fruit and sulfurous profiles in complex flavor blends.
Physico-Chemical Properties Summary
Passiflora acetate demonstrates physicochemical characteristics typical of a sulfur-containing ester with moderate hydrophobicity, exhibiting an estimated log P of approximately 2.6. It has a specific gravity near 1.04 at 25 °C and a refractive index ranging from 1.468 to 1.475 at 20 °C, indicating moderate density and optical properties suitable for formulation use. The vapor pressure is low at 0.002 mmHg at 25 °C, reflecting relatively low volatility under ambient conditions. Solubility is noted in alcohol and heptane, with limited water solubility, consistent with ester chemical behavior. The flash point is around 125 °C (257 °F), suggesting stability during handling and formulation processes. These properties influence its incorporation in liquid and fragrance-based products, contributing to efficacy and safety considerations in end-use applications.
FAQ
What is passiflora acetate and what are its key characteristics?
Passiflora acetate, also called 3-acetylmercaptohexyl acetate, is a sulfur-containing synthetic ester mainly used as a flavor and fragrance ingredient. It is known for its distinctive sulfurous odor combined with tropical fruit notes, especially resembling passion fruit and related exotic fruits. The compound provides both sweet and savory nuances and is utilized in concentrations typically ranging from 0.05 to 1 ppm in flavor formulations. It offers complex aroma profiles including metallic, buchu-like, and subtle burnt rubber aspects that enrich flavor depth.
Where does passiflora acetate occur naturally and how is it applied in industry?
Passiflora acetate is associated with the aroma of passion fruit and tropical fruits but is primarily produced synthetically for commercial use. It appears in flavor and fragrance formulations designed to mimic or enhance tropical fruit profiles such as mango, guava, peach, and pineapple. Its sulfurous and savory notes permit applications in savory chicken or turkey flavors, as well as fruit beverages, confectionery, and dairy products. The Food and Flavor industry employs it at regulated low levels to achieve desired organoleptic effects without overwhelming the product.
What regulations and safety considerations are associated with passiflora acetate use?
Passiflora acetate is recognized by FEMA (US) under number 3816, and its use is subject to safe concentration limits established by IFRA (Global) and related bodies. Usage levels in fragrance concentrates are recommended not to exceed 0.05%. European regulations classify it as an irritant to eyes, respiratory system, and skin, advising protective measures such as gloves and eye protection during handling. No detailed oral, dermal, or inhalation toxicity has been firmly established, but standard precautions apply. FEMA Expert Panel has reviewed this compound, supporting its general recognition as safe (GRAS) within defined usage parameters in food and fragrance products.
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 |
| HMDB (The Human Metabolome Database): | HMDB37764 |
| FooDB: | FDB016905 |
| Export Tariff Code: | 2915.39.0090 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| FAO: | 3-(Acetylmercapto)hexyl acetate |
General Material Information
| Preferred name | passiflora acetate |
| Trivial Name | S-[1-[2-(Acetyloxy)ethyl]butyl] ethanethioate |
| Short Description | passifloran (Symrise) |
| Formula | C10 H18 O3 S |
| CAS Number | 136954-25-1 |
| FEMA Number | 3816 |
| Flavis Number | 12.278 |
| FDA UNII | 2951Y254J9 |
| Nikkaji Number | J1.544.204B |
| xLogP3-AA | 2.20 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 494 3-(acetylmercapto)hexyl acetate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 136954-25-1 ; 3-ACETYLMERCAPTOHEXYL ACETATE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 218.31605529785 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.614 to 8.654 |
| Refractive Index | 1.4681 to 1.475 @ 20 °C |
| Vapor Pressure | 0.002 mmHg @ 25 °C |
| Vapor Density | 7.52 |
| Flash Point TCC Value | 125 °C TCC |
| logP (o/w) | 2.621 est |
| Solubility | |
| alcohol | Yes |
| heptane | Yes |
| water, 516.3 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Sulfurous | |
| sulfurous, metallic, buchu, catty, sweet, fruity, tropical, apricot, peach, green, vegetable, onion, garlic, burnt, rubbery | |
| General comment | At 0.10 % in dipropylene glycol. sulfury metallic buchu catty sweet fruity tropical |
| Mosciano, Gerard P&F 25, No. 4, 71, (2000) | At 0.10 %. Sulfurous, metallic, buchu-like cattiness, sweet fruity tropical with lingering apricot and peach notes. Green vegetative with onion and garlic notes. Slight burnt rubber nuances |
| Flavor Type: Tropical | |
| sulfurous, juicy, tropical, fruit tropical fruit, guava, passion fruit, savory, eggy, onion cooked onion | |
| Mosciano, Gerard P&F 25, No. 4, 71, (2000) | At 0.05 - 1.00 ppm. Sulfurous, juicy, tropical fruit with fuzzy guava and passion fruit notes. Savory boiled egg and cooked onion |
| Useful in: fruity citrus, fruity red, fruity tropical. | Sulfurous, Tropical Fruits, Passion Fruit |
| Used in tropical fruit flavours: mango, papaya, guava, passion fruit, peach, black currant, grapefruit, pineapple, melon, durian; and as savoury notes for chicken and turkey, onion and garlic, and low levels: 0.05 -1ppm. | Tropical |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Citrus , Currant black currant , Grapefruit , Guava , Mango , Melon , Papaya , Passion fruit , Peach , Pineapple |
| Flavoring purposes | Chicken , Durian , Fruit tropical fruit , Garlic , Onion , Turkey |
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: | |
| 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 | |||
| Recommendation for passiflora acetate usage levels up to: | |||
| 0.0500 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.20 (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: 18 | |||
| Click here to view publication 18 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.01000 | 0.10000 | |
| beverages(nonalcoholic): | 0.00500 | 0.05000 | |
| beverages(alcoholic): | 0.01000 | 0.10000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 0.05000 | 0.30000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 0.01000 | 0.10000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.01000 | 0.10000 | |
| fruit ices: | 0.01000 | 0.10000 | |
| gelatins / puddings: | 0.01000 | 0.10000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.01000 | 0.10000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | 0.00010 | 0.00100 | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | 0.01000 | 0.10000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | 0.01000 | 0.05000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | 0.01000 | 0.10000 | |
| 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 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009) View page or View pdf |
| Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :2733977 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 3-acetylsulfanylhexyl acetate |
| Chemidplus:0136954251 |