white mustard seed oil
white brassica hirta moench seed oil
 
Notes:
tsca definition 2008: extractives and their physically modified derivatives. brassica nigra, cruciferae.
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Name: brassica hirta moench seed oil
CAS Number: 8007-40-7 
ECHA EC Number: 232-358-0
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
182.10 Mustard and Oil of Mustard (Brown and Yellow) View - review
GRN 442 Volatile oil of mustard (white) View - notice PDF
GRN 133 Volatile oil of mustard View - notice PDF
FDA Mainterm (SATF):8007-40-7 ; MUSTARD OIL
FDA Regulation:
FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.180 Components of paper and paperboard in contact with dry food.


FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.210 Defoaming agents used in the manufacture of paper and paperboard.


FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart C--Substances for Use Only as Components of Articles Intended for Repeated Use
Sec. 177.2800 Textiles and textile fibers.


FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).
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Physical Properties:
Food Chemicals Codex Listed: No
Soluble in:
 alcohol
 water, 3.505e-022 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: alliaceous
 
Odor Strength: high ,
recommend smelling in a 0.01 % solution or less
 
 alliaceous  mustard  
Odor Description:
at 0.10 % in propylene glycol. 
mustard
 
 
Flavor Type: alliaceous
 
 alliaceous  mustard  
Taste Description:
mustard
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
George Uhe Company
white Mustard Seed Oil
Available in FCC
Kalsec
White Mustard Seed Oil
Naturex
White Mustard Seed Oil
NAT arom®, in Ez-Caps™, AquaReady™ or Classic forms
Synthite Industries
Mustard Oil
E-books and Brochures
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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: flavoring agents
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
allyl isothiocyanate Max. Found: 61.5 % and Reason: Insufficint data
Recommendation for white mustard seed oil usage levels up to:
 not for fragrance use.
 
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Safety References:
EPI System: View
ClinicalTrials.gov: search
Cancer Citations: Search
Toxicology Citations: Search
EPA GENetic TOXicology: Search
EPA Substance Registry Services (TSCA): 8007-40-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: nwg
 brassica hirta moench seed oil
Chemidplus: 0008007407
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References:
 brassica hirta moench seed oil
Canada Domestic Sub. List: 8007-40-7
Pubchem (sid): 135253057
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Other Information:
FDA Substances Added to Food (formerly EAFUS): View
FDA Listing of Food Additive Status: View
Wikipedia: View
FAO Doc: BASIC PRINCIPLES OF STEAM DISTILLATION
FAO: BASIC PRINCIPLES OF STEAM DISTILLATION
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Potential Blenders and core components note
 
For Odor
green
green
(Z)-2-penten-1-olFL/FR
nutty
2,4,5-trimethyl oxazoleFL/FR
spicy
 ethyl vinyl ketoneFL/FR
2-methyl 5-(methyl thio) furanFL/FR
 
For Flavor
 
No flavor group found for these
 allyl alcoholFL
3-butenyl isothiocyanateFL
isobutyl mercaptanFL
 diethyl trisulfideFL
 ethyl isothiocyanateFL
acetic
 formic acidFL
alliaceous
2-methyl thioacetaldehydeFL
isopropyl isothiocyanateFL
 truffle sulfideFL
burnt
2-methoxypyridineFL
2,4,5-trimethyl oxazoleFL/FR
coffee
 methyl furfuryl thiolFL
green
(Z)-2-penten-1-olFL/FR
meaty
2-methyl 3-(methyl thio) furanFL
mustard
 allyl isothiocyanateFL
 furfuryl methyl etherFL
 mustard flavorFL
musty
2-methyl 5-(methyl thio) furanFL/FR
onion
 methyl propyl disulfideFL
spicy
 ethyl vinyl ketoneFL/FR
 mustard seed oleoresinFL
sulfurous
 furfuryl methyl sulfideFL
1-(methyl thio)-2-butanoneFL
wasabi
2-(methyl thio) ethyl acetateFL
 
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Potential Uses:
 mustardFL
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Occurrence (nature, food, other): note
 mustard white mustard
Search Trop  Picture
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Synonyms:
white brassica alba boiss seed oil
yellow brassica alba boiss seed oil
white brassica hirta moench seed oil
yellow brassica hirta moench seed oil
yellow mustard seed oil
 sinapis alba seed oil
white sinapis alba seed oil
yellow sinapis alba seed oil
white sinapis alba subsp. alba seed oil
yellow sinapis alba subsp. alba seed oil
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Articles:
PubMed: Structural analysis of mitochondrial DNA molecules from fungi and plants using moving pictures and pulsed-field gel electrophoresis.
PubMed: Structural analysis of mitochondrial DNA molecules from fungi and plants using moving pictures and pulsed-field gel electrophoresis.
PubMed: Investigation of plant organellar DNAs by pulsed-field gel electrophoresis.
PubMed: Selective DNA amplification regulates transcript levels in plant mitochondria.
PubMed: Intraspecific variation and multicircularity in Brassica mitochondrial DNAs.
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