(E+Z)-4,8-dimethyl-3,7-nonadien-2-ol
(+/-)-trans- and cis-4,8-dimethyl-3,7-nonadien-2-ol
 
Notes:
Used as a food additive [EAFUS]
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CAS Number: 67845-50-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 267-321-8
FDA UNII: 4O445600AL
Nikkaji Web: J287.486E
XlogP3-AA: 3.30 (est)
Molecular Weight: 168.27960000
Formula: C11 H20 O
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Racemate. Mixture of E/Z stereoisomers: 50-80 % (E) (EFFA, 2012c).
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Pubchem Patents: Search
JECFA Food Flavoring: 1841  (+/-)-cis- and trans-4,8-dimethyl-3,7-nonadien-2-ol
FLAVIS Number: 02.252 (Old)
DG SANTE Food Flavourings: 02.252  (+/-)-cis- and trans-4,8-dimethyl-3,7-nonadien-2-ol
FEMA Number: 4102  (+/-)-trans- and cis-4,8-dimethyl-3,7-nonadien-2-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):67845-50-5 ; (+/-)-TRANS- AND CIS-4,8-DIMETHYL-3,7-NONADIEN-2-OL
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.86000 to 0.87000 @  25.00 °C.
Pounds per Gallon - (est).: 7.156 to  7.239
Refractive Index: 1.46500 to 1.47300 @  20.00 °C.
Boiling Point: 234.00 to  235.00 °C. @ 760.00 mm Hg
Boiling Point: 70.00 to  72.00 °C. @ 2.00 mm Hg
Vapor Pressure: 0.007000 mmHg @ 25.00 °C. (est)
Flash Point: 190.00 °F. TCC ( 87.78 °C. )
logP (o/w): 3.627 (est)
Soluble in:
 alcohol
 water, 97.04 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: woody
 
Odor Strength: medium
 
 woody  pine  lemon  lime  rose  
Odor Description:
at 100.00 %. 
woody pine lemon lime citronellol
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Parchem
(E+Z)-4,8-dimethyl-3,7-nonadien-2-ol
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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
 
Pictogram
 
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
Recommendation for (E+Z)-4,8-dimethyl-3,7-nonadien-2-ol usage levels up to:
  3.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 19 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 2.0000010.00000
beverages(alcoholic): 5.0000050.00000
breakfast cereal: 5.0000025.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 5.0000020.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: 2.0000010.00000
gelatins / puddings: 5.0000020.00000
granulated sugar: --
gravies: --
hard candy: 5.0000025.00000
imitation dairy: --
instant coffee / tea: 2.0000020.00000
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 5.0000025.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 0.000500.02500
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.000500.02500
Edible ices, including sherbet and sorbet (03.0): 0.005000.25000
Processed fruit (04.1): 0.000500.02500
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.000500.02500
Confectionery (05.0): 0.050002.50000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 0.005000.25000
Meat and meat products, including poultry and game (08.0): 0.000500.02500
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.000500.02500
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.000500.02500
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.050002.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.050002.50000
Ready-to-eat savouries (15.0): 0.000500.02500
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.000500.02500
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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):
Scientific Opinion on Flavouring Group Evaluation 206 (FGE.206): Consideration of genotoxicity data on representatives for 12 alpha,beta-unsaturated ketones and precursors from chemical subgroup 1.2.3 of FGE.19 by EFSA
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 63, Revision 1 (FGE.63Rev1): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 (2012)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 63, Revision 2 (FGE.63Rev2): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 67845-50-5
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5365818
National Institute of Allergy and Infectious Diseases: Data
 (3E)-4,8-dimethylnona-3,7-dien-2-ol
Chemidplus: 0067845505
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References:
 (3E)-4,8-dimethylnona-3,7-dien-2-ol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 5365818
Pubchem (sid): 135064185
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (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
HMDB (The Human Metabolome Database): HMDB32238
FooDB: FDB009321
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
balsamic
 abies alba cone oilFR
 abies alba leaf extractFR
 abies alba needle oilFL/FR
dextro,laevo-borneolFL/FR
laevo-borneolFL/FR
laevo-bornyl acetateFL/FR
 bornyl acetateFL/FR
isobornyl methyl etherFL/FR
dextro-fenchoneFL/FR
 fir balsam absoluteFR
 fir balsam fragranceFR
 gurjun balsamFR
camphoreous
 fencholFL/FR
laevo-fenchoneFL/FR
citrus
 citral dimethyl acetalFL/FR
 lemon hexadieneFL/FR
 ocimenolFL/FR
earthy
scotch pine needle oilFL/FR
scotch pine needle oil estoniaFL/FR
scotch pine needle oil yugoslaviaFL/FR
floral
 verdyl acetateFR
fruity
isobutyl furyl propionateFL/FR
herbal
alpha-dihydroterpineolFL/FR
 herbal specialtyFR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
 myrtenolFL/FR
 nopyl acetateFR
laevo-beta-pineneFL/FR
alpha-pineneFL/FR
 pinocarveolFL/FR
 terpineols (unspec.) (mixed isomers)FL/FR
 terpinoleneFL/FR
pine
 cypress oil replacerFR
 evergreen fragranceFR
white pine bark oilFL/FR
spicy
 ayou wood oilFR
 outdoors specialtyFR
terpenic
 cypress leaf oilFR
D-(+)-beta-pineneFL/FR
woody
 boswellia neglecta oilFL/FR
 cedarwood oil port orfordFR
3,7-dimethyl-1-octene 
1,3,3,4,5,6-hexamethyl bicyclo(2.2.2)oct-5-en-2-one 
para-menth-3-en-1-olFL/FR
6-methoxy-1,6,7-trimethyl octahydro-4,7-methanoindene + 5-methoxy-2,4,5-trimethyl octahydro-4,7-methan 
 myoporum crassifolium wood oilFR
(-)-myrtenol 
 myrtenyl formateFL/FR
 myrtenyl isobutyrate 
 nopyl aldehydeFR
cis-2-pinanolFR
 
For Flavor
 
No flavor group found for these
dextro,laevo-borneolFL/FR
isobornyl methyl etherFL/FR
3,7-dimethyl-1-octene 
1,3,3,4,5,6-hexamethyl bicyclo(2.2.2)oct-5-en-2-one 
para-menth-3-en-1-olFL/FR
6-methoxy-1,6,7-trimethyl octahydro-4,7-methanoindene + 5-methoxy-2,4,5-trimethyl octahydro-4,7-methan 
 myrtenyl formateFL/FR
 myrtenyl isobutyrate 
 ocimenolFL/FR
white pine bark oilFL/FR
scotch pine needle oilFL/FR
scotch pine needle oil estoniaFL/FR
scotch pine needle oil yugoslaviaFL/FR
D-(+)-beta-pineneFL/FR
laevo-beta-pineneFL/FR
 terpineols (unspec.) (mixed isomers)FL/FR
isobutyl furyl propionateFL/FR
balsamic
laevo-bornyl acetateFL/FR
camphoreous
laevo-borneolFL/FR
 bornyl acetateFL/FR
 fencholFL/FR
laevo-fenchoneFL/FR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
 pinocarveolFL/FR
citrus
 citral dimethyl acetalFL/FR
 lemon hexadieneFL/FR
cooling
dextro-fenchoneFL/FR
minty
 myrtenolFL/FR
(-)-myrtenol 
spicy
white pepper oleoresinFL
terpenic
 abies alba needle oilFL/FR
para-menthatrieneFL
woody
 boswellia neglecta oilFL/FR
alpha-dihydroterpineolFL/FR
alpha-pineneFL/FR
 terpinoleneFL/FR
 
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Potential Uses:
 juniper berryFR
 lemonFR
 limeFR
 pineFR
 woodyFR
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Occurrence (nature, food, other): note
 dracocephalum heterophyllum
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Synonyms:
(+/-)-cis- and trans-4,8-dimethyl-3,7-nonadien-2-ol
(+/-)-trans- and cis-4,8-dimethyl-3,7-nonadien-2-ol
(±)-(E+Z)-4,8-dimethyl-3,7-nonadien-2-ol
4,8-dimethyl-3,7-nonadien-2-ol
(3E)-4,8-dimethylnona-3,7-dien-2-ol
4,8-dimethylnona-3,7-dien-2-ol
3,7-nonadien-2-ol, 4,8-dimethyl-
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