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Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | yellow crystals (est) |
| Assay: | 96.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 44.00 to 45.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 160.00 °C. @ 3.00 mm Hg
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| Boiling Point: | 308.00 to 309.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 0.001000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 230.00 °F. TCC ( 110.00 °C. )
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| logP (o/w): | 1.953 (est) |
| Soluble in: |
| | alcohol | | | water, 1598 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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| Odor Type: spicy |
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| | spicy cinnamon sweet cherry vanilla floral |
Odor Description: at 10.00 % in dipropylene glycol. | spicy cinnamon sweet cherry vanilla floral |
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| | spicy cinnamon sweet cherry candy vanilla smoky |
Odor Description: at 0.50 %. | Spicy, cinnamon, sweet with a rich pleasant cherry candy note, vanilla and slightly smoky Mosciano, Gerard P&F 26, No. 2, 40, (2001) |
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| Flavor Type: cherry |
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| | cherry fleshy sweet cinnamyl aromatic |
Taste Description: at 3.00 - 20.00 ppm. | Cherry flesh, sweet, with a cinnamic dry out, slightly aromatic Mosciano, Gerard P&F 26, No. 2, 40, (2001) |
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| Odor and/or flavor descriptions from others (if found). |
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| Bedoukian Research |
| para-METHOXY CINNAMIC ALDEHYDE (PMCA) ≥98.0%, Kosher |
| Odor Description: | A pleasant cinnamon note that is not overpowering Widely used in spice fragrances. |
| Taste Description: | spicy Adds a sweet, cinnamon note to many applications such as spice blends and oral hygiene flavors. |
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| Alfrebro |
| p-METHOXY-CINNAMALDEHYDE NATURAL |
| Odor Description: | Warm, Cinnamon, Anise, Spicy |
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Cosmetic Information:
Suppliers:
Safety Information:
| 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.
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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 para-methoxycinnamaldehyde usage levels up to: | | | 3.0000 % in the fragrance concentrate.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.037 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.01 (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: 11 |
| Click here to view publication 11 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 5.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | 4.00000 |
| confectionery froastings: | - | 5.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | 5.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | 5.00000 |
| meat products: | - | 2.00000 |
| milk products: | - | 2.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | 5.00000 |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | 4.00000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| p- | methoxy cinnamic aldehyde (PMCA) | | p- | methoxy cinnamic aldehyde natural | | p- | methoxy-cinnamaldehyde | | 4- | methoxycinnamaldehyde | | p- | methoxycinnamaldehyde | | p- | methoxycinnamic aldehyde | | para- | methoxycinnamic aldehyde | | 3-(4- | methoxyphenyl)-2-propenal | | 3-(4- | methoxyphenyl)acrylaldehyde | | 3-(4- | methoxyphenyl)prop-2-enal | | p- | methxoy cinnamic aldehyde | | 2- | propenal, 3-(4-methoxyphenyl)- |
Articles:
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