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ivy carbaldehyde
General Material Information
| Preferred name | ivy carbaldehyde |
| Trivial Name | Dimethyl-3-cyclohexene-1-carboxaldehyde |
| Short Description | mixture of 2,4-, 3,5- and 3,6-dimethyl-3-cyclohexenylcarbaldehyde |
| Formula | C9 H14 O |
| CAS Number | 27939-60-2 |
| FEMA Number | 4505 |
| ECHA Number | 248-742-6 |
| FDA UNII | A5944Q44A4 |
| Nikkaji Number | J883.923I |
| MDL | MFCD00083567 |
| xLogP3-AA | 1.90 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1900 mixture of 2,4-, 3,5- and 3,6-dimethyl-3-cyclohexenylcarbaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 27939-60-2 ; (2,4)- AND (3,5)- AND (3,6)-DIMETHYL-3-CYCLOHEXENYLCARBALDEHYDE |
| 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 |
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): | Search |
| Export Tariff Code: | 2912.29.0000 |
| ChemSpider: | View |
| FAO: | Mixture of 2,4-, 3,5- and 3,6-Dimethyl-3-cyclohexenylcarbaldehyde |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 138.20977783203 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.722 to 7.78 |
| Refractive Index | 1.467 to 1.47 @ 20 °C |
| Boiling Point | 176 to 179°C @ 760 mm Hg |
| Boiling Point | 99 to 101°C @ 30 mm Hg |
| Vapor Pressure | 0.953 mmHg @ 25 °C |
| Flash Point TCC Value | 64.44 °C TCC |
| logP (o/w) | 2.621 est |
| Solubility | |
| alcohol | Yes |
| water, 311.5 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Green | |
| green, aldehydic, weedy, herbal, cortex, privet, soapy | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | < 3 hour(s) at 100.00 % |
| Luebke, William tgsc, (2009) | At 10.00 % in dipropylene glycol. green aldehydic weedy herbal cortex privet soapy |
| Flavor Type: Green | |
| green, weedy, aldehydic, herbal, privet, cortex, grassy, alfalfa | |
| Luebke, William tgsc, (2009) | Green weedy aldehydic herbal privet cortex grassy alfalfa |
Potential Uses
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 22 - Harmful if swallowed. R 36/38 - Irritating to skin and 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 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-rat LD50 3100 mg/kg Widely used, versatile green note, particularly good in combination with citrus. Near-identical odour to conventional Triplal but some perfumers would argue it is finer. oral-rat LD50 3600 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 29S, 1992. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 29S, 1992. skin-rabbit LD50 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 29S, 1992. | |
| 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: | |||
| Dermal sensitization | |||
| 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 | |||
| 0.45 % | |||
| Category 2: Products applied to the axillae | |||
| 0.14 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 2.70 % | |||
| Category 4: Products related to fine fragrance | |||
| 2.50 % | |||
| 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 | |||
| 0.64 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.64 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.64 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.64 % | |||
| Category 6: Products with oral and lip exposure | |||
| 1.50 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 5.20 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 5.20 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.27 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 4.90 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 18.00 % | |||
| Category 10B: Household aerosol/spray products | |||
| 18.00 % | |||
| 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 | |||
| 9.80 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 9.80 % | |||
| 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. | |||
| 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: 24 | |||
| Click here to view publication 24 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.20000 | 4.00000 | |
| beverages(nonalcoholic): | 0.50000 | 5.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 5.00000 | 50.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | 0.50000 | 4.00000 | |
| fish products: | - | - | |
| frozen dairy: | 0.50000 | 10.00000 | |
| fruit ices: | 0.50000 | 10.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.20000 | 5.00000 | |
| 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
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):27939-60-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :3034463 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:2 |
| 1,2-dimethylcyclohex-3-ene-1-carbaldehyde |
| Chemidplus:0027939602 |