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Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 97.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.82400 to 0.82900 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 6.857 to 6.898
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| Refractive Index: | 1.43100 to 1.43800 @ 20.00 °C.
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| Melting Point: | -11.00 to -9.00 °C. @ 760.00 mm Hg
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| Melting Point: | 2.00 to 3.00 °C. @ 28.00 mm Hg
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| Boiling Point: | 232.00 to 233.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 130.00 to 131.00 °C. @ 28.00 mm Hg
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| Vapor Pressure: | 0.015000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 206.00 °F. TCC ( 96.67 °C. )
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| logP (o/w): | 4.249 (est) |
| Soluble in: |
| | alcohol | | | ethyl ether | | | water, 49.73 mg/L @ 25 °C (est) | | | water, 197 mg/L @ 25 °C (exp) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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| Odor Type: waxy |
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| Odor Strength: | medium |
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| Substantivity: | 82 hour(s) at 100.00 % |
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| | fresh waxy cloth laundered cloth sarsaparilla |
Odor Description: at 100.00 %. | fresh waxy clean cloth cotton sarsaparilla Luebke, William tgsc, (2007) |
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| Flavor Type: waxy |
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| | waxy fatty clean oily fresh fishy nut flesh tallow |
Taste Description:
| waxy fatty clean oily fresh fishy nut flesh tallow Luebke, William tgsc, (2007) |
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi N - Irritant, Dangerous for the environment. |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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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 2-undecanol usage levels up to: | | | 2.0000 % in the fragrance concentrate.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.24 (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: | - | 20.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| 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:
| 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): |
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf |
Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission View page or View pdf |
Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 1653-30-1 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 15448 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 3082 |
| WGK Germany: | 2 |
| | undecan-2-ol |
| Chemidplus: | 0001653301 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2- | hendecanol | | 2- | hydroxyundecane | | | methyl N-nonyl carbinol | | | methyl nonyl carbinol | | | undecan-2-ol | | sec- | undecyl alcohol | | | undecylic alcohol | | sec- | undecylic alcohol |
Articles:
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