|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | yellow clear liquid (est) |
| Assay: | 97.00 to 100.00 % sum of isomers
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.03100 to 1.03700 @ 25.00 °C.
|
| Pounds per Gallon - est.: | 8.579 to 8.629
|
| Refractive Index: | 1.55800 to 1.56400 @ 20.00 °C.
|
| Boiling Point: | 84.00 °C. @ 0.10 mm Hg
|
| Boiling Point: | 177.00 °C. @ 15.00 mm Hg
|
| Vapor Pressure: | 0.006000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 5.0 ( Air = 1 ) |
| Flash Point: | 222.00 °F. TCC ( 105.56 °C. )
|
| logP (o/w): | 2.319 (est) |
| Soluble in: |
| | alcohol | | | water, 752.8 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| |
| Odor Type: musty |
| |
| Odor Strength: | medium |
| |
| Substantivity: | > 64 hour(s) at 100.00 % |
| |
| | sweet narcissus cortex beany honey cocoa nutty radish |
Odor Description: at 100.00 %. | sweet narcissus cortex beany honey cocoa nutty radish Luebke, William tgsc, (2009) |
| |
| | musty floral honey powdery cocoa |
Odor Description:
| Musty, floral, honey, powdery and cocoa Mosciano, Gerard P&F 21, No. 5, 49, (1996) |
| |
| |
| Flavor Type: green |
| |
| | green vegetable floral cocoa nutty |
Taste Description: at 10.00 ppm. | Green, vegetative, floral, cocoa and nutty Mosciano, Gerard P&F 21, No. 5, 49, (1996) |
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| R C Treatt & Co Ltd |
| 2-Phenyl-2-butenal Halal, Kosher |
| Odor Description: | roast/fried meat; chocolate |
| |
| Prodasynth |
| 2-PHENYL-2-BUTENAL (PETALSYNTH) (SUM OF ISOMERS > 98%) |
| Odor Description: | COCOA, FILBERT, PEANUT, CHIPS |
| |
| |
Cosmetic Information:
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| 2-Phenyl-2-butenal
|
| Charkit Chemical |
| PHENYL-2-BUTENAL, 2- FEMA 3224
|
| Endeavour Specialty Chemicals |
| 2-Phenyl-2-butenal 98% F&F
|
| Speciality Chemical Product Groups |
| Ernesto Ventós |
| 2-PHENYL-2-BUTENAL
|
| Frutarom |
| 2-PHENYL-2-BUTENAL
KOSHER Flavor: Vegetable, Floral, Sweet, Musty, Cocoa |
| CBD Offering |
| IFF |
| 2-PHENYL-2-BUTENAL
KOSHER Flavor: Vegetable, Floral, Sweet, Musty, Cocoa |
| Penta International |
| 2-PHENYL-2-BUTENAL
|
| Prodasynth |
| 2-PHENYL-2-BUTENAL (PETALSYNTH)
(SUM OF ISOMERS > 98%) Odor: COCOA, FILBERT, PEANUT, CHIPS |
| R C Treatt & Co Ltd |
| 2-Phenyl-2-butenal
Halal, Kosher Odor: roast/fried meat; chocolate |
| Robinson Brothers |
| 2-Phenyl-2-butenal F&F
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 2-Phenyl-2-butenal,(E)+(Z)
|
| Sigma-Aldrich |
| 2-Phenyl-2-butenal, mixture of cis and trans, ≥97%, FG
|
| Certified Food Grade Products |
| Symrise |
| Phenylbutenal Trans-2,2
Flavor: Floral, Sweet, Honey, Green Useful in honey, cocoa, fruit |
| Synerzine |
| 2-Phenyl-2-butenal
|
| Taytonn ASCC |
| 2-Phenyl-2-butenal
Odor: Cocoa, Floral, Musty, Sweet |
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
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 36 - Wear suitable protective clothing.
|
| |
| 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 cocoa butenal usage levels up to: | | | 2.0000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.70 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.07 (μg/capita/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: 4 |
| Click here to view publication 4 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 2.00000 |
| beverages(nonalcoholic): | - | 2.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | 2.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 2.00000 |
| fruit ices: | - | 2.00000 |
| gelatins / puddings: | - | 2.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 2.00000 |
| 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:
References:
Other Information:
Potential Blenders and core components note
| |
| For Odor |
| acidic |
| acidic |
| | cyclohexyl acetic acid | FL/FR |
| | dibutyl sulfide | FL/FR |
| | dipropyl disulfide | FL/FR |
| caramellic |
| 2-iso | butyl-3-methyl pyrazine | FL/FR |
| chocolate |
| iso | butyl phenyl acetate | FL/FR |
| | cocoa pentenal | FL/FR |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | methoxypyrazine | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| citrus |
| | methyl heptenone | FL/FR |
| cocoa |
| 2- | methyl butyraldehyde | FL/FR |
| coumarinic |
| | phthalide | FL/FR |
| ethereal |
| 2- | methyl valeraldehyde | FL/FR |
| fermented |
| | valeraldehyde | FL/FR |
| | benzyl phenyl acetate | FL/FR |
| | citronellol | FL/FR |
| | dihydrocarvyl acetate | FL/FR |
| | ethyl phenyl acetate | FL/FR |
| | geranyl phenyl acetate | FL/FR |
| | hyacinth acetals | FL/FR |
| (Z)-beta- | ocimene | FL/FR |
| beta- | ocimene | FL/FR |
| bitter | orangeflower water absolute | FL/FR |
| | phenethyl benzoate | FL/FR |
| | phenethyl butyrate | FL/FR |
| | phenethyl hexanoate | FL/FR |
| 3- | phenyl propyl formate | FL/FR |
| | rhodinyl phenyl acetate | FL/FR |
| (Z)- | rose oxide | FL/FR |
| fruity |
| | cherry oxyacetate | FL/FR |
| | strawberry glycidate 1 (aldehyde C-16 (so-called)) | FL/FR |
| | strawberry glycidate 2 | FL/FR |
| green |
| | acetaldehyde butyl phenethyl acetal | FL/FR |
| iso | butyl methyl ketone | FL/FR |
| 2-iso | butyl thiazole | FL/FR |
| | cortex pyridine | FL/FR |
| | galbanum decatriene | FL/FR |
| | geranium thiazole | FL/FR |
| | heptyl formate | FL/FR |
| (Z)-2- | hexen-1-ol | FL/FR |
| (Z)-3- | hexen-1-yl phenyl acetate | FL/FR |
| (Z)-3- | hexen-1-yl tiglate | FL/FR |
| (Z)- | leaf acetal | FL/FR |
| | methyl heptine carbonate | FL/FR |
| 4- | methyl-4-phenyl pentanone | FR |
| | nerol oxide | FL/FR |
| (Z,Z)-3,6- | nonadien-1-ol | FL/FR |
| 1- | penten-3-ol | FL/FR |
| | phenyl acetaldehyde solution | FL/FR |
| herbal |
| 3- | butylidene phthalide | FL/FR |
| 2- | pentyl acetate | FL/FR |
| honey |
| | methyl phenyl acetate | FL/FR |
| | phenyl acetic acid | FL/FR |
| | propyl phenyl acetate | FL/FR |
| nutty |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| roasted |
| | trigonella foenum-graecum seed oil CO2 extract | FL/FR |
| spicy |
| iso | eugenyl phenyl acetate | FL/FR |
| 3-( | methyl thio) hexanol | FL/FR |
| woody |
| alpha- | farnesene | FL/FR |
| alpha- | farnesene isomer | FL/FR |
| | santalyl phenyl acetate | FL/FR |
| yeasty |
| 2- | octen-4-one | FL/FR |
| |
| For Flavor |
| |
| No flavor group found for these |
| 1- | acetyl cyclohexyl acetate | FL |
| 2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| 4,5- | dimethyl-2-ethyl thiazole | FL |
| 2- | methoxypyrazine | FL/FR |
| | phenyl acetaldehyde solution | FL/FR |
| 3- | phenyl propyl formate | FL/FR |
| | santalyl phenyl acetate | FL/FR |
| alliaceous |
| | allyl thiopropionate | FL |
| | dipropyl disulfide | FL/FR |
| aromatic |
| | hyacinth acetals | FL/FR |
| bitter |
| | paullinia cupana seed extract | FL |
| celery |
| 3- | butylidene phthalide | FL/FR |
| cocoa |
| iso | butyl phenyl acetate | FL/FR |
| | cocoa distillates | FL |
| 2- | methyl furan | FL |
| coumarinic |
| | phthalide | FL/FR |
| dairy |
| 2- | pentyl acetate | FL/FR |
| fatty |
| | heptyl formate | FL/FR |
| floral |
| | citronellol | FL/FR |
| | cocoa pentenal | FL/FR |
| | dihydrocarvyl acetate | FL/FR |
| | geranyl phenyl acetate | FL/FR |
| | methyl phenyl acetate | FL/FR |
| bitter | orangeflower water absolute | FL/FR |
| | phenethyl benzoate | FL/FR |
| | phenyl acetic acid | FL/FR |
| fruity |
| | cherry oxyacetate | FL/FR |
| 2,4- | hexadien-1-ol | FL |
| | phenethyl butyrate | FL/FR |
| | strawberry glycidate 1 (aldehyde C-16 (so-called)) | FL/FR |
| | strawberry glycidate 2 | FL/FR |
| fusel |
| 2- | methyl butyraldehyde | FL/FR |
| green |
| | acetaldehyde butyl phenethyl acetal | FL/FR |
| iso | butyl methyl ketone | FL/FR |
| 2-iso | butyl thiazole | FL/FR |
| 2-iso | butyl-3-methyl pyrazine | FL/FR |
| | cortex pyridine | FL/FR |
| | dibutyl sulfide | FL/FR |
| | dihydroxyacetophenone (mixed isomers) | FL |
| alpha- | farnesene | FL/FR |
| alpha- | farnesene isomer | FL/FR |
| | galbanum decatriene | FL/FR |
| | geranium thiazole | FL/FR |
| (Z)-2- | hexen-1-ol | FL/FR |
| (Z)-3- | hexen-1-yl phenyl acetate | FL/FR |
| (Z)-3- | hexen-1-yl tiglate | FL/FR |
| 2- | hexyl pyridine | FL |
| | horseradish oil | FL |
| (Z)- | leaf acetal | FL/FR |
| | methyl heptenone | FL/FR |
| | methyl heptine carbonate | FL/FR |
| 4- | methyl thiazole | FL |
| | nerol oxide | FL/FR |
| (Z)-beta- | ocimene | FL/FR |
| beta- | ocimene | FL/FR |
| 4- | penten-1-yl acetate | FL |
| 1- | penten-3-ol | FL/FR |
| (Z)- | rose oxide | FL/FR |
| honey |
| | benzyl phenyl acetate | FL/FR |
| | ethyl phenyl acetate | FL/FR |
| | propyl phenyl acetate | FL/FR |
| metallic |
| 3-( | methyl thio) hexanol | FL/FR |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| nutty |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2,4- | dimethyl-5-vinyl thiazole | FL |
| 2- | methyl pyrazine | FL/FR |
| | peanut oxazole | FL |
| 2,4,5- | trimethyl thiazole | FL/FR |
| radish |
| | horseradish flavor | FL |
| roasted |
| | trigonella foenum-graecum seed oil CO2 extract | FL/FR |
| spicy |
| iso | eugenyl phenyl acetate | FL/FR |
| sulfurous |
| | broccoli flavor | FL |
| sweet |
| | cyclohexyl acetic acid | FL/FR |
| vegetable |
| 2- | methyl valeraldehyde | FL/FR |
| 2- | octen-4-one | FL/FR |
| waxy |
| (Z,Z)-3,6- | nonadien-1-ol | FL/FR |
| | phenethyl hexanoate | FL/FR |
| | rhodinyl phenyl acetate | FL/FR |
| winey |
| | valeraldehyde | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | benzeneacetaldehyde, a-ethylidene- | | alpha- | ethylidene benzene acetaldehyde | | 2- | phenyl crotonaldehyde | | alpha- | phenyl crotonaldehyde | | 2- | phenyl-2-buten-1-al | | 2- | phenyl-2-butenal | | 2- | phenyl-2-crotonaldehyde | | 2- | phenylbut-2-enal | | 2- | phenylbutenal | | 2- | phenylcrotonaldehyde |
Articles:
|