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Category: natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Boiling Point: | 258.30 °C. @ 760.00 mm Hg (est)
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| Flash Point: | 230.00 °F. TCC ( 110.00 °C. ) (est)
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| logP (o/w): | 3.450 (est) |
| Soluble in: |
| | water, 56.27 mg/L @ 25 °C (est) |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| Euparin 98.5%
Odor: characteristic Use: Euparin is a natural compound isolated from the herbs of Eupatorium cannabinum |
Safety Information:
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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: | natural substances and extractives |
| Recommendation for euparin usage levels up to: | | | not for fragrance use.
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| Recommendation for euparin flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
| | 1-(6-hydroxy-2-prop-1-en-2-yl-1-benzofuran-5-yl)ethanone |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 119039 |
| Pubchem (sid): | 135075433 |
| Pherobase: | View |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5- | acetyl-6-hydroxy-2-isopropenylbenzofuran | | | ethanone, 1-(6-hydroxy-2-(1-methylethenyl)-5-benzofuranyl)- | | 1-(6- | hydroxy-2-(1-methyl ethenyl)-5-benzofuranyl) ethanone | | 1-(6- | hydroxy-2-(1-methylethenyl)-5-benzofuranyl)ethanone | | 1-(6- | hydroxy-2-prop-1-en-2-yl-1-benzofuran-5-yl)ethanone |
Articles:
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