pyroligneous acids hickory
hickory smoke distillate
 
Notes:
Product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water. tsca definition 2008: product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. it consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water.
  • Firmenich
    • Firmenich Inc.
      We Create
      We create perfumes and flavors for the World's most desirable brands.
      Firmenich is the largest privately-owned company in the perfume and flavor business. Swiss and family owned, we have created many of the world’s favorite perfumes for over 100 years and produced a number of the most well known flavors we enjoy each day.
      US Email: Fred Keifer
      US Voice: +1 609 452 1000
      US Fax: +1 609 452 6077
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      Product(s):
      936358 CUIR MD for fragrance
      LEATHER MD is a technical ingredient obtained by Molecular Distillation of a natural specialty.
       
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      08-44550 HICKORY SMOKE FLAVOR NATURAL
       
  • Ernesto Ventós
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    Flavor Demo Formulas
CAS Number: 74113-74-9 
FDA UNII: Search
Formula: unspecified
Category: flavor and fragrance 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
FEMA Number: 4222 hickory smoke distillate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):74113-74-9 ; HICKORY SMOKE DIST.
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Physical Properties:
Appearance: black liquid (est)
Food Chemicals Codex Listed: No
Soluble in:
 water
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Organoleptic Properties:
 
Odor Type: smoky
 
 smoky  leathery  burnt  woody  
Odor Description:
at 0.10 % in propylene glycol. 
smoky leathery burnt woody
 
 
Flavor Type: smoky
 
 woody  smoky  
Taste Description:
woody smoky
 
Odor and/or flavor descriptions from others (if found).
 
Firmenich
CUIR MD for fragrance
Odor Description: The olfactive profile offers smoky, leathery and pyrogeneous notes
LEATHER MD is a technical ingredient obtained by Molecular Distillation of a natural specialty.
Taste Description: woody smoky
 
 
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Cosmetic Information:
None found
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Suppliers:
Diffusions Aromatiques
CUIR DM
Ernesto Ventós
LEATHER MD FIRMENICH 936358
Odor: SMOKY
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Firmenich
CUIR MD
for fragrance
Odor: The olfactive profile offers smoky, leathery and pyrogeneous notes
Use: LEATHER MD is a technical ingredient obtained by Molecular Distillation of a natural specialty.
Penta International
HICKORY SMOKE FLAVOR NATURAL
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Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 21 - Harmful in contact with skin.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
 
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: 1.800002.50000
beverages(nonalcoholic): 0.800001.50000
beverages(alcoholic): 0.800001.50000
breakfast cereal: --
cheese: 600.00000650.00000
chewing gum: 0.170000.20000
condiments / relishes: 10.0000015.00000
confectionery froastings: --
egg products: --
fats / oils: 100.00000125.00000
fish products: 210.00000220.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 10.0000020.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 100.00000150.00000
milk products: 210.00000220.00000
nut products: --
other grains: --
poultry: 250.00000280.00000
processed fruits: --
processed vegetables: 130.00000150.00000
reconstituted vegetables: 130.00000150.00000
seasonings / flavors: 10.0000020.00000
snack foods: 3600.000004000.00000
soft candy: --
soups: 10.0000020.00000
sugar substitutes: --
sweet sauces: --
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Safety References:
Chemical Carcinogenesis Research Information System: Search
EPA Substance Registry Services (TSCA): 74113-74-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0074113749
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References:
Canada Domestic Sub. List: 74113-74-9
Pubchem (sid): 135301020
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Other Information:
FDA Substances Added to Food (formerly EAFUS): View
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Potential Blenders and core components note
 
For Odor
No odor group found for these
BBQ lobster flavor 
balsamic
 guaiacyl phenyl acetateFL/FR
burnt
 amber oilFR
 rum etherFL/FR
chocolate
 vanillyl ethyl etherFL/FR
coffee
 furfuryl mercaptanFL/FR
dry
3,4-xylenolFL/FR
fruity
 ethyl 3-hydroxyhexanoateFL/FR
green
3,7-dimethyl-6-octenoic acidFL/FR
herbal
 yerba mate absoluteFL/FR
leathery
 castoreum absoluteFL/FR
medicinal
2,6-xylenolFL/FR
phenolic
2,3-dimethyl benzofuranFL/FR
ortho-guaiacolFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
 piper betle leaf oilFR
2-propyl phenolFL/FR
2-isopropyl phenolFL/FR
2,5-xylenolFL/FR
2,6-dimethoxyphenolFL/FR
alpha-ethoxy-ortho-cresolFL/FR
4-ethyl phenolFL/FR
 phoebe oil brazil 
 propyl parabenCS
 pyroligneous acidsFL/FR
 croton eluteria bark oilFL/FR
 cubeb oilFL/FR
4-ethyl guaiacolFL/FR
 methyl isoeugenolFL/FR
 pepper tree berry oilFL/FR
woody
 guaiacwood extract acetateFR
 guaiacyl acetateFL/FR
2-methoxy-4-vinyl phenolFL/FR
 
For Flavor
 
No flavor group found for these
 benzyl disulfideFL
alpha-ethoxy-ortho-cresolFL/FR
1-methyl pyrroleFL
 phoebe oil brazil 
 prenyl mercaptanFL
2-propyl phenolFL/FR
bouillon
 bouillon, vegetable, smokeFL
burnt
 bacon dithiazineFL
 rum etherFL/FR
2,6-xylenolFL/FR
cheesy
smoked cheddar cheese flavorFL
smoked gouda cheese flavorFL
chemical
2,3-dimethyl benzofuranFL/FR
coffee
 furfuryl mercaptanFL/FR
fatty
bacon fat flavorFL
floral
3,7-dimethyl-6-octenoic acidFL/FR
fruity
 ethyl 3-hydroxyhexanoateFL/FR
green
3,4-dimethoxystyreneFL
herbal
 yerba mate absoluteFL/FR
leathery
 castoreum absoluteFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
 ham enhancersFL
 ham flavorFL
ortho-thioguaiacolFL
smoked turkey flavorFL
medicinal
2,6-dimethoxyphenolFL/FR
musty
2,5-xylenolFL/FR
nutty
2-acetyl-1-methyl pyrroleFL
onion
2-methyl-1,3-dithiolaneFL
phenolic
2-ethyl benzene thiolFL
 guaiacyl phenyl acetateFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
rummy
 vanillyl ethyl etherFL/FR
seafood
BBQ lobster flavor 
smoky
4-ethyl phenolFL/FR
2-methoxy-4-vinyl phenolFL/FR
 prosopis juliflora wood extractFL
 pyroligneous acidsFL/FR
 smoke flavorFL
3,4-xylenolFL/FR
dextro-xyloseFL
solvent
2-isopropyl phenolFL/FR
spicy
 chipotle chili distillatesFL
 chipotle chili oleoresinFL
 croton eluteria bark oilFL/FR
 cubeb oilFL/FR
 methyl isoeugenolFL/FR
 pepper tree berry oilFL/FR
woody
4-ethyl guaiacolFL/FR
 ginseng distillatesFL
ortho-guaiacolFL/FR
 guaiacyl acetateFL/FR
 quercus alba chips extractFL
 
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Potential Uses:
 smokeFL
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Occurrence (nature, food, other): note
 found in nature
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Synonyms:
 cuir MD (Firmenich)
 hickory smoke condensate
 hickory smoke distillate
 hickory smoke flavor
natural hickory smoke flavor
 hickory smoke flavor natural
 leather MD (Firmenich)
 pyroligneous acids, hickory
 smoke hickory condensate
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