Articles:
| PubMed: | Pyroligneous acid-the smoky acidic liquid from plant biomass. |
pyroligneous vinegar
Notes:
a volatile, complex combination obtained by the destructive distillation of wood; main ingredients are acetic acid & methanol. tsca definition 2008: a volatile, complex combination obtained by the destructive distillation of wood. it may contain acetic acid, acetone, furfural, methanol and various tars.
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| Flavor Demo Formulas | ||
| CAS Number: | 8030-97-5 | |
| Other(deleted CASRN): | 93821-71-7 | |
| ECHA EC Number: | 232-450-0 | |
| FDA UNII: | N4G9GAT76C | |
| MDL: | MFCD00132586 | |
| Formula: | unspecified | |
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 |
| PubMed: | Search |
| NCBI: | Search |
| FEMA Number: | 2967 pyroligneous acids |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 8030-97-5 ; PYROLIGNEOUS ACID |
| FDA Regulation: | |
| FDA PART 101 -- FOOD LABELING Subpart B--Specific Food Labeling Requirements Sec. 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives. | |
Physical Properties:
| Appearance: | yellow to red liquid (est) |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.07010 to 1.09000 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 8.904 to 9.070 |
| Refractive Index: | 1.37100 to 1.37800 @ 20.00 °C. |
| Boiling Point: | 98.00 to 99.00 °C. @ 760.00 mm Hg |
| Flash Point: | 112.00 °F. TCC ( 44.44 °C. ) |
| Soluble in: | |
| alcohol | |
| propylene glycol | |
| water | |
| water, 4.759e+005 mg/L @ 25 °C (est) | |
Organoleptic Properties:
| Odor Type: smoky | |
| smoky woody phenolic bacon | |
| Odor Description: at 1.00 % in propylene glycol. | smoke woody phenolic bacon |
| smoky woody phenolic bacon salmon fatty | |
| Odor Description: at 1.00 % in propylene glycol. | Smoky, woody/casky, slightly phenolic with a bacon and smoked salmon fattiness Mosciano, Gerard P&F 26, No. 2, 40, (2001) |
| Flavor Type: smoky | |
| sweet smoky burnt woody meaty bacon | |
| Taste Description: at 5.00 - 20.00 ppm. | Sweet hickory smoky, with burnt and charred woody notes, smoked meaty and bacon-like Mosciano, Gerard P&F 26, No. 2, 40, (2001) |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
Safety Information:
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
|
R 10 - Flammable. R 21 - Harmful in contact with skin. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. 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 36/37/39 - Wear suitable clothing, 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 | |||
| 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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 33.00000 | |
| beverages(nonalcoholic): | - | 10.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 15.00000 | |
| fruit ices: | - | 15.00000 | |
| gelatins / puddings: | - | 30.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 51.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 30.00000 | 300.00000 | |
| 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): | 8030-97-5 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 1993 |
| WGK Germany: | 3 |
| Chemidplus: | 0008030975 |
| EPA/NOAA CAMEO: | hazardous materials |
| RTECS: | ZD0370000 for cas# 8030-97-5 |
References:
| Canada Domestic Sub. List: | 8030-97-5 |
| Pubchem (sid): | 135313723 |
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | Search |
| Export Tariff Code: | 1302.19.0000 |
| VCF-Online: | VCF Volatile Compounds in Food |
Potential Blenders and core components note
Potential Uses:
| bacon | FL | |
| cheese | FL | |
| hawthorn | FR | |
| saffron | FR | |
| smoke | FL | |
| tobacco | FR |
Occurrence (nature, food, other): note
| found in nature |
Synonyms:
| pyroligneous acid natural | |
| pyroligneous vinegar | |
| wood vinegar |