None found
  • Berjé
    • Berje Inc.
      Where the world comes to its senses
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email: For Information
      Email: For Sales
      Voice: 973-748-8980
      Fax: 973-680-9618
      Flavor Ingredients
      Fragrance Ingredients
      Functional Ingredients
      Products List: View
      Diosphenol Natural
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      08-68400 2-HYDROXYPIPERITONE
  • Zanos
    • Zanos Ltd.
      Distributor of Speciality Chemicals and Natural Ingredients
      Sourcing and supplying quality aroma chemicals and prestige natural ingredients for the flavour and fragrance industry.
      The flavour and fragrance industry's premier source for aroma chemicals and essential oils
      Zanos Ltd. is a B2B supplier of aroma chemicals, speciality chemicals, natural ingredients and vitamins to a diverse range of customers. In Autumn 2020, Stort Chemicals Limited completed their acquisition of Zanos Ltd. Combining our strengths, Stort and Zanos have boosted our respective portfolios of aroma chemicals, speciality chemicals and natural ingredients. With warehousing facilities across the UK, Rotterdam and Hamburg, Zanos is perfectly positioned to dispatch product throughout Europe.
      Email: Contact Zanos
      Email: Lisa Senior
      Voice: +44 (0) 1565 755899
      Fax: +44 (0) 1565 755799
      Latest News
      Products List: View
      DIOSPHENOL (natural isolated constituent)
Synonyms   Articles   Notes   Search
CAS Number: 490-03-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 207-704-9
Nikkaji Web: J6.041K
XlogP3-AA: 2.00 (est)
Molecular Weight: 168.23592000
Formula: C10 H16 O2
NMR Predictor: Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments: Racemate (EFFA, 2010a).
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 2038  (+/-)-2-hydroxypiperitone
DG SANTE Food Flavourings: 07.168  2-hydroxypiperitone
FEMA Number: 4143 (+/-)-2-hydroxypiperitone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):490-03-9 ; (+/-)-2-HYDROXYPIPERITONE
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Physical Properties:
Appearance: colorless to yellow crystalline solid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.95240 @  25.00 °C.
Refractive Index: 1.46079 @  20.00 °C.
Melting Point: 82.00 °C. @ 760.00 mm Hg
Boiling Point: 233.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000310 mmHg @ 25.00 °C. (est)
Flash Point: > 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w): 1.072 (est)
Soluble in:
 water, 139.7 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: minty
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
Substantivity: 29 hour(s) at 10.00 % in dipropylene glycol
 minty  buchu  leafy  currant bud black currant bud  phenolic  cornmint  mentholic  herbal  woody  
Odor Description:
at 10.00 % in dipropylene glycol. 
minty buchu leaves black currant bud phenolic cornmint mentholic herbal woody
Luebke, William tgsc, (2021)
Flavor Type: minty
 minty  cornmint  buchu  currant bud black currant bud  phenolic  mentholic  herbal  earthy  
Taste Description:
minty cornmint buchu black currant bud phenolic mentholic herbal earthy
Luebke, William tgsc, (2021)
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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Diosphenol Natural
Payand Betrand
Diosphenol South Africa, Natural Isolated Constituent
Penta International
Reincke & Fichtner
Diosphenole natural
DIOSPHENOL (natural isolated constituent)
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Safety Information:
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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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 diosphenol usage levels up to:
  0.3000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (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 ppmaverage maximum ppm
baked goods: 5.0000025.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 2.0000010.00000
cheese: 3.0000015.00000
chewing gum: --
condiments / relishes: 2.0000010.00000
confectionery froastings: 4.0000020.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: 1.000005.00000
frozen dairy: 3.0000015.00000
fruit ices: 3.0000015.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: 3.0000015.00000
instant coffee / tea: --
jams / jellies: --
meat products: 1.000005.00000
milk products: 3.0000015.00000
nut products: --
other grains: --
poultry: --
processed fruits: 2.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 2.0000010.00000
snack foods: 5.0000025.00000
soft candy: --
soups: 2.0000010.00000
sugar substitutes: --
sweet sauces: 2.0000010.00000
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
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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 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for a,-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 490-03-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 79023
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 3334
Chemidplus: 0000490039
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Leffingwell: Chirality or Article
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 490-03-9
Pubchem (cid): 79023
Pubchem (sid): 135036087
Pherobase: View
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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
KEGG (GenomeNet): C09854
HMDB (The Human Metabolome Database): HMDB37014
FooDB: FDB009611
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
FAO: (+/-)-2-Hydroxypiperitone
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Potential Blenders and core components note
For Odor
 bergamot acetoacetateFR
 cassis buteneoneFR
 cassis cyclohexeneFR
 cassis oxime 10%FR
 dimethyl benzyl carbinyl isobutyrateFR
 barosma betulina leaf oilFL/FR
 buchu leaf absoluteFL/FR
(2S,5R)-buchu mercaptanFL/FR
 buchu mercaptan acetateFL/FR
 buchu oximeFR
 methyl ortho-anisateFL/FR
laevo-menthyl acetateFL/FR
 agathosma crenulata leaf oilFL/FR
 buchu mercaptanFL/FR
 mango thiolFL/FR
4-methoxy-2-methyl butane thiolFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 passiflora acetateFL/FR
For Flavor
No flavor group found for these
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 methyl ortho-anisateFL/FR
 buchu mercaptan acetateFL/FR
 barosma betulina leaf oilFL/FR
 buchu leaf absoluteFL/FR
(2S,5R)-buchu mercaptanFL/FR
 buchu oil fractionsFL
 agathosma crenulata leaf oilFL/FR
laevo-menthyl acetateFL/FR
 buchu leaf distillatesFL
 buchu mercaptanFL/FR
 mango thiolFL/FR
4-methoxy-2-methyl butane thiolFL/FR
 passiflora acetateFL/FR
 potato butyraldehydeFL
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Potential Uses:
 buchu leafFL
 currant black currantFR
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Occurrence (nature, food, other): note
 buchu leaf
Search Trop  Picture
 buchu leaf oil @ 22.30%
Data  GC  Search Trop  Picture
 currant black currant buds - 36 mg/kg
Search Trop  Picture
 horsemint shoot
Search Trop  Picture
 peppermint leaf
Search Trop  Picture
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 barosma camphor
 buchu camphor
2-cyclohexen-1-one, 2-hydroxy-3-methyl-6-(1-methylethyl)-
 diosphenol natural
 diosphenol south africa, natural isolated constituent
2-hydroxy-3-methyl-6-(1-methyl ethyl)-2-cyclohexen-1-one
2-hydroxy-6-(isopropyl)-3-methyl cyclohex-2-en-1-one
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PubMed: In silico exploration of novel phytoligands against probable drug target of Clostridium tetani.
PubMed: In vitro antitrypanosomal activities of quassinoid compounds from the fruits of a medicinal plant, Brucea javanica.
PubMed: Antibacterial activities and cytotoxicity of terpenoids isolated from Spirostachys africana.
PubMed: A diosphenol-based strategy for the total synthesis of (-)-terpestacin.
PubMed: ent-Beyerane diterpenoids from the heartwood of Excoecaria parvifolia.
PubMed: Diosphenol-based approach to the a-ring functionalization of advanced Taxol precursors.
PubMed: Conversion of quassinoids for enhancement of inhibitory effect against Epstein-Barr virus early antigen activation. Introduction of lipophilic side chain and esterification of diosphenol.
PubMed: Studies directed toward synthesis of quassinoids VII. Conversion of chenodeoxycholic acid to a delta-lactone quassinoid analog and generation of A-ring diosphenol acetate derivatives of deoxycholic acid.
PubMed: The effect of steroidal diosphenol agents on advanced breast cancer.
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