Preferred name | 3-isopropenyl pentane dioic acid |
Trivial Name | 3-(1-Methylethenyl)pentanedioic acid |
Short Description | 3-isopropenylpentanedioic acid |
Formula | C8 H10 O4 |
CAS Number | 6839-75-4 |
FEMA Number | 4352 |
FDA UNII | AX5QW8656N |
Nikkaji Number | J1.014.516C |
xLogP3-AA | 0.70 (est) |
NMR Predictor | External link |
JECFA Food Flavoring | 1620 3-isopropenylpentanedioic acid |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 6839-75-4 ; 3-ISOPROPENYLPENTANEDIOIC ACID |
Synonyms |
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Google Books | Start search |
Google Patents | Start search |
Perfumer & Flavorists | Start search |
EU Patents | Start search |
PubMeb | Start search |
NCBI | Start search |
(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): | HMDB32352 |
FooDB: | FDB009649 |
ChemSpider: | View |
Parchem |
Material listed in food chemical codex | No |
Molecular weight | 170.16450500488 |
Boiling Point | 297 to 299°C @ 760 mm Hg |
Vapor Pressure | 4.5E-5 mmHg @ 25 °C |
Flash Point TCC Value | 165 °C TCC |
logP (o/w) | 0.683 est |
Solubility | |
water, 1.868e+004 mg/L @ 25 °C (est) | Yes |
Odor Type: Savory | |
savory, cooked, roasted | |
General comment | At 10.00 % in dipropylene glycol. savory cooked roasted |
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 |
Category: | |||
flavoring agents | |||
Recommendation for 3-isopropenyl pentane dioic acid usage levels up to: | |||
not for fragrance use. | |||
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: 23 | |||
Click here to view publication 23 | |||
average usual ppm | average maximum ppm | ||
baked goods: | - | - | |
beverages(nonalcoholic): | - | - | |
beverages(alcoholic): | - | - | |
breakfast cereal: | - | - | |
cheese: | - | - | |
chewing gum: | 0.20000 | 1.00000 | |
condiments / relishes: | - | - | |
confectionery froastings: | - | - | |
egg products: | - | - | |
fats / oils: | - | - | |
fish products: | - | - | |
frozen dairy: | - | - | |
fruit ices: | - | - | |
gelatins / puddings: | - | - | |
granulated sugar: | - | - | |
gravies: | - | - | |
hard candy: | 0.10000 | 0.50000 | |
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: | 0.20000 | 1.00000 | |
soups: | - | - | |
sugar substitutes: | - | - | |
sweet sauces: | - | - |
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 :71586903 |
National Institute of Allergy and Infectious Diseases:Data |
3-(prop-1-en-2-yl)pentanedioic acid |
Chemidplus:0006839754 |