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F E N A R O L I ’ S H A N D B O O K O F Flavor Ingredients S I X T H E D I T I O N G E O R G E A . B U R D O C K , P H . D . F E N A R O L I ’ S H A N D B O O K O F Flavor Ingredients S I X T H E D I T I O N CRC Press is an imprint of the Taylor & Francis Group, an informa business Boca Raton London New York CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number: 978-1-4200-9077-2 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Burdock, George A. Fenaroli’s handbook of flavor ingredients. -- 6th ed. / George A. Burdock. p. ; cm. Includes bibliographical references and index. ISBN 978-1-4200-9077-2 (hardcover : alk. paper) 1. Flavoring essences--Handbooks, manuals, etc. I. Fenaroli, Giovanni, Prof. Dr. II. Title. III. Title: Handbook of flavor ingredients. IV. Title: Flavor ingredients. [DNLM: 1. Flavoring Agents--standards--Handbooks. 2. Odors--Handbooks. WA 39 B951f 2010] TP418.B86 2010 664’.5--dc22 2009035960 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedicated to Ioana — helpmate, best friend, and loving wife vii Contents Preface.....................................................................................................................................................................................................ix Acknowledgments....................................................................................................................................................................................xi The.Author............................................................................................................................................................................................ xiii Introduction.............................................................................................................................................................................................xv Glossary............................................................................................................................................................................................... xvii Sources.and.Information..................................................................................................................................................................... xxiii Alphabetical Listing ..............................................................................................................................................................................1 CAS.Index...........................................................................................................................................................................................2037 FEMA.Index.......................................................................................................................................................................................2043 Subject.Index......................................................................................................................................................................................2049 ix Preface Since.publication.of.the.first.edition.of.Fenaroli’s Handbook of Flavor Ingredients. in. 1971,. Fenaroli’s has. remained. the. stan- dard.reference.for.flavor.ingredients.throughout.the.world..Each. subsequent. edition.has. listed.more. substances,. including. those. conferred.food.additive.status,.substances.generally.recognized. as.safe.(GRAS).by.qualified.scientists.(including.the.Flavor.and. Extract.Manufacturers’.Association.[FEMA].Expert.Panel).and. those.substances.having.undergone.GRAS.Notification.with.the. Food.and.Drug.Administration.(FDA)..The.fourth.and.fifth.edi- tions.added.300+.entries.and.represented.a.total.reorganization. and.updating.of. the. text,. consistent.with.new.data.and. regula- tions.. This. edition. is. likewise. expanded. with. over. 200. new. entries,.including.many.botanicals.and.other.natural.substances.. The.addition.of.botanicals.is.a.response.to.an.expanded.reader- ship.with.an.interest.in.dietary.supplements,.in.which.a.number. of.flavoring.botanicals.serve.a.dual.role. GRAS, Dietary Supplements and Other Terms of Art, Science and Regulation The.reader.is.cautioned.that.GRAS.status.and.approval.for.use. as.a.dietary.supplement*.should.not.be.confused,.for.they.are.not. the. same.and.not. even. related.†.Both. the. statutory. and. regula- tory. language. is. very. clear. in. making. the. distinction. between. these. two.entities..Even. the.standard.for.determining.safety.of. GRAS. versus. dietary. supplements. is. different.‡. For. the. same. reasons,.dietary.supplements.are.often.not.GRAS.(nor.are.food. additives,. for. that.matter).and.cannot.be.added. to. food. for. the. purpose. of. providing. a. dietary. supplement.§. Please. be. aware. that. a. GRAS. designation. is. not. sufficient. for. lawful. use. as. a. dietary.supplement.and.vice.versa..Ingredients.not.used.before. in.dietary.supplements.must.undergo.the.New.Dietary.Ingredient. Notification.(NDIN).process.with.FDA.(Web.site;.www.fda.gov. [search. NDIN]).. If. you. need. help. in. preparing. an. NDIN. or. a. GRAS.determination,.go.to.www.burdockgroup.com.or.contact. us.at.407-802-1400. The.reader.should.also.note.that.a.substance.is.GRAS.for.no. other.purpose.(e.g.,.a.flavor.ingredient).and.at.no.other.amount. (i.e.,.level.of.use).than.for.which.it.was.approved..The.position.of. the.FDA.was.reasserted.with.the.following.statement: *. More. appropriately,. this. means. lack. of. objection. by. FDA. for. use. as. a. dietary.supplement.ingredient. †. For.a.definition.of.GRAS,.see.the.definition.of.“food.additive”.in.Section. 201(s). of. the. Federal. Food. Drug. and. Cosmetic. Act. as. Amended.. For. a. definition.of.a.dietary.supplement,.see.Section.201(ff).of.the.Act. ‡. The. reader. is. referred. to. a.discussion.of. this.distinction. (Burdock,.2000,. Dietary. supplements. and. lessons. to. be. learned. from. GRAS,. RegulatoryToxicology and Pharmacology. 31:68-76).. Copies. are. also. available. upon. request.at.www.burdockgroup.com. §. A.“nutrient. supplement”.may.be.added. to. food,.but. this. is. also.distinct. from.a.dietary.supplement..See.21.CFR.§170.3(o)(20).for.a.definition. It.has.been.too.often.assumed.that.the.GRAS.substance. may.be.used.in.any.food,.at.any.level.for.any.purpose.. As.a.result,.the.uses.of.some.GRAS.food.ingredients. have.proliferated.to.the.point.where.the.GRAS.status. was. brought. into. serious. question.. (Federal Register. 39:34194-34195,.1974.) There. are,. of. course,. exceptions. to. all. of. the. preceding,. but. each.must.be.evaluated.according.to.its.own.merits;.and.for.these. judgments,. the. opinion. of. experts. in. toxicology. and. regulations. should.be.sought..Frequently.asked.questions.regarding.the.mean- ing.of.“safe,”.“common.knowledge,”.“notified.substance,”.etc.,.are. addressed.in.62.Fed. Reg..18937.(April.17,.1997).or.log.on.to.http:// www.burdockgroup.com. Safety-in-Use Most,.but.not.all,.of.the.ingredients.cited.in.this.book.are.either. foods.or.products. thereof.that.are.generally.recognized.as.safe. (GRAS).or.have.food.additive.status..Also,.as.noted.above,.there. are.exceptions.to.every.rule.and.this.is.no.less.true.in.determi- nations.of.safety..Therefore,.while.there.is.an.obligation.on.the. original. approving.party. to. ensure. safety-in-use. at. the. time.of. approval,. there. is.no.assurance. that.all. scientific.data.continue. to.support.the.original.determination.of.safety..For.example,.saf- role,. coumarin. and. cinnamyl. anthranilate,. all. once. commonly. used.and.presumed.safe,.are.now.prohibited.from.addition.to.food. by.FDA.(21.Code.of.Federal.Regulations.(CFR).§189).as.a.result. of.adverse.data.coming.to.light..Likewise,.FEMA.has.withdrawn. GRAS.status.for.nine.substances,. including.alknet.root.extract. (FEMA.No..2016),.2-methyl-5-vinylpyrazine.(FEMA.No..3211),. musk. ambrette. (FEMA. No.. 2758). and. o-vinylanisole. (FEMA. No..3248)..These.substances.are.no.longer.considered.safe.and. cannot.be.added.to.food..The.bottom.line.is.that.the.user.of.the. substance.is.responsible.for.ensuring.its.safe.use..Therefore,.the. reader.is.urged.to.make.a.determination.of.safety.based.on.con- temporaneous.data,.not.simply.historical. information. that.may. be.outdated. xi Acknowledgments The. editor. would. like. to. thank. the. following. for. their. tireless. efforts.in.gathering.and.organizing.material.for.this.edition..They. are. (in. alphabetical. order):.Christine.Crincoli,.Kerry.Drewski,. Will. Hancock,. Arlene. Morales,. Amy. Mozingo,. Anna. Marie. Neri,. Aneet. Panesar,. and. John. Rochowicz.. Thanks. also. to. all. those.who.provided.help.and.information.for.this.edition,.includ- ing.Dr..Charles.Manley.and.Dr..Tim.Adams,.both.of.FEMA.and. to.those.who.provided.information.for.the.previous.editions. Thanks.also.to.those.who.have.made.suggestions.for.improve- ments.since.the.last.edition..In.contemplation.of.the.next.edition,. I.encourage.those.with.suggestions.for.corrections,.revisions.or. additions.to.contact.me.at.the.following.address: George A. Burdock, Ph.D., D.A.B.T. Burdock Group 801 N. Orange Ave. – Suite 710 Orlando, FL 32801 www.burdockgroup.com xiii The Author George A. Burdock, Ph.D., is.president.of.the.safety.and.regula- tory.consulting.firm,.Burdock.Group,.headquartered.in.Orlando,. Florida.. Dr. Burdock. is. an. internationally. recognized. author- ity. on. the. safety. of. food. ingredients,. personal. care. products. and. dietary. supplements.. He. has. more. than. 25. years. of. expe- rience. dealing. with. regulatory. issues. related. to. product. safety. and. risk. assessment.. He. has. over. 50. publications. in. scientific. journals. and. has. published. two. books,. the. previous. three. edi- tions. of. Fenaroli’s Handbook of Flavor Ingredients. and. the. Encyclopedia of Food and Color Additives.. He. is. coauthor. of. the.chapter.“Food.Toxicology”.in.the.current.and.two.previous. editions.of.Casarett.and.Doull’s.textbook.Toxicology..He.is.also. author.of.the.chapter.“Flavor.Regulation”.in.the.second.edition. of.Nutritional Toxicology.in.the.Target.Organ.Toxicology.Series.. His. experience. includes. Director. of. Scientific. Affairs. for. the. Flavor.and.Extract.Manufacturers’.Association.and.Manager.of. Product.Safety.for.the.Shulton.Division.of.American.Cyanamid.. He.is.also.experienced.in.laboratory.studies,.having.been.a.study. director. and. section. manager. at. Hazleton. Laboratories. (now. Covance)..Dr..Burdock.is.a.Diplomate.of.the.American.Board.of. Toxicology.and.Fellow.of.the.American.College.of.Nutrition;.and. is.a.member.of.the.American.Chemical.Society,.the.International. Society. for. Regulatory. Toxicology. and. Pharmacology,. the. Society.of.Toxicology,.the.American.College.of.Toxicology.and. the.Institute.of.Food.Technologists. xv Introduction Definition of a Flavor As.might.be.expected,.the.definition.of.a.flavor.will.vary.accord- ing.to.the.source..The.U.S..Food.and.Drug.Administration.(FDA). defines.flavoring.agents.and.adjuvants.as.“substances.added. to. impart.or.help.impart.a.taste.or.aroma.in.food”.(21.CFR.§170.3(o) (12))..The.FDA.identifies.flavor.enhancers.as.“substances.added. to.supplement,.enhance,.or.modify.the.original.taste.and/or.aroma. of.a.food,.without.imparting.a.characteristic.taste.or.aroma.of.its. own”*.(21.CFR.§170.3(o)(11))..To.forestall.the.next.question,.what. constitutes.a.natural.flavor,.is.described.in.21.CFR.§101.22(a)(3). as.follows: The. term. natural. flavor. or. natural. flavoring. means. the.essential.oil,.oleoresin,.essence.or.extractive,.pro- tein.hydrolysate,.distillate,.or.any.product.of.roasting,. heating.or. enzymolysis,.which.contains. the.flavoring. constituents.derived. from.a.spice,. fruit.or. fruit. juice,. vegetable.or.vegetable. juice,.edible.yeast,.herb,.bark,. bud,.root,.leaf.or.similar.plant.material,.meat,.seafood,. poultry,.eggs,.dairy.products,.or.fermentation.products. thereof,.whose.significant.function.in.food.is.flavoring. rather.than.nutritional..Natural.flavors.include.the.nat- ural.essence.or.extractives.obtained.from.plants.listed. in.§§182.10,.182.20,.182.40,.and.182.50.and.part.184. of. this. chapter,. and. the. substances. listed. in.§172.510. of.this.chapter. This.broad.definition.also.embraces.thermally.processed.fla- vors. and. smoke. flavors. and. flavors. such. as. “natural. vanillin,”. which. requires. naturally. occurring. precursors,. such. as. ferulic. acid. to. enzymatic/fermentive. processes. to. make. vanillin,. that. are.by.this.definition,.natural..Artificial.flavors.are.as.described. in.21.CFR.§101.22.(a)(1): The.term.artificial.flavor.or.artificial.flavoring.means. any.substance,.the.function.of.which.is.to.impart.flavor,. which.is.not.derived.from.a.spice,.fruit.or.fruit.juice,. vegetable.or.vegetable. juice,.edible.yeast,.herb,.bark,. bud,. root,. leaf. or. similar. plant. material,. meat,. fish,. poultry,. eggs,. dairy. products,. or. fermentation. prod- ucts. thereof.. Artificial. flavor. includes. the. substances. listed.in.§§172.515(b).and.182.60.of.this.chapter.except. where.these.are.derived.from.natural.sources. *. Flavor. enhancers. include. such. substances. as. monosodium. glutamate. (MSG). or. inositol. with. no. specific. taste. of. their. own,. but. an. ability. to. enhance.other.flavor.ingredients..Also,.substances.commonly.used.as.fla- vors.or.sweeteners.(such.as.cinnamon.or.aspartame),.but.used.at.concentra- tions.below.their.own.threshold.of.perception,.may.also.enhance.the.flavor. of.other.ingredients. This.distinction.between.artificial.and.natural.serves.as.a.basis. for.labeling.and.because.of.market.pressures,.the.term.natural.is. preferred.for.the.label.over.any.description.that.might.include.the. word.artificial..Also,.the.term.artificial.is.separate.and.distinct. from.the.term.imitation.(See.21.CFR.§101.3). The.term.nature identical once.used.widely.to.designate.a.sub-stance,. although.present. in.nature,.may.also.be.produced. syn- thetically..For.example,.natural.benzaldehyde.is.produced.from. the.pits.of.peaches,.but. this.process.has.a.rather. low.yield.and. produces.waste.material. (cyanide). for.which.disposal. is.costly.. On. the.other.hand,.production.of.benzaldehyde. from.chemical. feedstock.is.much.more.economical.and.is.putatively.the.same. as. that. produced. from. nature;. therefore,. it. is. nature identical. The.use.of.this.term.is.an.artifact.of.regulation.because.at.one. time.the.approval.process.in.some.European.countries.was.much. easier.for.those.substances.with.a.natural.counterpart..The.term. nature identical was.never.embraced.by.the.FDA.and.has.largely. been.superseded.by.the.term.chemically defined substance..The. nature identical. designation. is. still. used. by. the. International. Organisation.of.Flavour.Industries (IOFI). The.European.Community.(EC).Directive.88/388†.addresses. “flavouring,”.“flavouring.substance”.and.even.“flavouring.prepa- ration,”. which. designates. a. flavoring. resulting. from. a. process,. such. as. enzymatically. developed. flavors. in. cheese.. In. all,. the. directive. extends. over. several. pages. and. includes. definitions,. specifications.and.provisions.for.further.action.on.items,.includ- ing. limits.on.production.methods. and.nonflavor. ingredients. in. flavors.(including.preservatives,.solvents.and.processing.aids). . 1.. This.Directive.shall.apply.to.‘flavourings’.used. or.intended.for.use.in.or.on.foodstuffs.to.impart. odour.and.or.taste,.and.to.source.materials.used. for.the.production.of.flavorings. . 2.. For.the.purposes.of.this.Directive: . a.. ‘flavouring’. means. flavouring. substances,. flavouring. preparations,. process. flavour- ings,.smoke.flavourings.or.mixtures.thereof; . b.. ‘flavouring. substance’. means. a. defined. chemical.substance.with.flavouring.proper- ties.which.is.obtained: . i.. by. appropriate. physical. processes. (including. distillation. and. solvent. extraction). or. enzymatic. or. micro- biological. processes. from. material. of. vegetable.or.animal.origin.either.in.the. raw.state.or.after.processing.for.human. consumption.by.traditional.food-prepa- ration.processes.(including.drying,.tor- refaction.and.fermentation) †. A.directive.sets.out.minimum.standards.and.when.adopted.by.the.member. states.may.be.made.more.stringent..A.regulation.is.directly.applicable.to. the.member.states.without.any.need.to.transpose.into.national.law. xvi Introduction . ii.. by. chemical. synthesis. or. isolated. by. chemical.processes.and.which.is.chem- ically.identical.to.a.substance.naturally. present.in.material.of.vegetable.or.ani- mal.origin.as.described.in.(i) . iii.. by.chemical.synthesis.but.which.is.not. chemically.identical.to.a.substance.nat- urally.present. in.material.of.vegetable. or.animal.origin.as.described.in.(i) . c.. ‘flavouring. preparation’. means. a. product,. other. than. the. substances. defined. in. (b) (i),. whether. concentrated. or. not,. with. fla- vouring. properties,. which. is. obtained. by. appropriate. physical. processes. (including. distillation. and. solvent. extraction). or. by. enzymatic. extraction). or. by. enzymatic. or. microbiological. processes. from. material. of.vegetable.or.animal.origin,.either.in.the. raw.state.or.after.processing.for.human.con- sumption. by. traditional. food-preparation. processes. (including. drying. torrefaction. and.fermentation); . d.. ‘process.flavouring’.means.a.product.which. is. obtained. according. to. good. manufac- turing. practices. by. heating. to. a. tempera- ture. not. exceeding. 180oC. for. a. period. not. exceeding. 15. minutes. a. mixture. of. ingre- dients,. not. necessarily. themselves. having. flavouring.properties,.of.which.at.least.one. contains.nitrogen.(amino).and.another.is.a. reducing.sugar; . e.. ‘smoke.flavouring’.means.a. smoke.extract. used. in. traditional. foodstuffs. smoking. processes. . 3.. Flavourings. may. contain. foodstuffs. as. well. as. other.substances.as.described.[elsewhere] This.directive.is.binding.on.member.states,.except.if.a.member. state.determines.that.the.regulation.or.regulated.substance.may. constitute.a.danger.to.the.health.of.the.citizens.or.environment.of. the.member.state,.it.may.suspend.or.restrict.the.use.of.that.chemi- cal.within.the.borders.of.the.member.state. The. Council. of. Europe. (CoE). uses. a. fairly. broad. definition. of.flavor: A. flavouring. substance. is. a. chemically-defined. com- pound.which.has.flavouring.properties.. It. is.obtained. either.by.isolation.from.a.natural.source.or.by.synthe- sis..Flavouring.properties.are.those.which.are.predom- inantly.odour-producing.and.which.may.also.affect.the. taste. Interestingly,. the. Joint. (WHO/FAO). Expert. Committee. on. Food.Additives.and.Contaminants.(JECFA).has.no.definition.of. what.constitutes.a.flavor—artificial.or.natural. Nonregulatory. organizations. have. slightly. different. views. of. the. term. flavor.. The. International. Organization. of. Flavour. Industries.indicates.a.flavor.as.a.“concentrated.preparation,.with. or.without. solvents. or. carriers,. used. to. impart.flavor,.with. the. exception.of.only.salty,.sweet,.or.acid.tastes..It.is.not.intended.to. be.consumed.as.such.”.This.definition.brings.up.an. interesting. point.not.addressed.by.regulations:.that.is,.a.flavor.is.not.intended. to.be.consumed. in.and.by. itself;. it. is.always. incorporated. in.a. delivery.system.(at.the.very.least.as.a.flavor.in.mineral.water.or. as. a. sweetened. flavor. poured. over. shaved. ice).. The. Society. of. Flavor.Chemists.describes.a.flavor.to.be.“a.substance.that.may. be.a.single.chemical.entity.or.a.blend.of.chemicals.of.natural.or. synthetic.origin.whose.primary.purpose.is.to.provide.all.or.part. of. the.particular.effect. to.any.food.or.other.product. taken. into. the.mouth.” As.descriptive.as.various.organizations.or.regulatory.agen- cies.might.be.in.their.definitions,.none.is.so.comprehensive.as. the.following:. Flavor.is.the.sum.of.those.characteristics.of.any.mate- rial. taken. in. the.mouth,. perceived.principally.by. the. senses.of.taste.and.smell,.and.also.the.general.pain.and. tactile. receptors. in. the. mouth,. as. received. and. inter- preted.by.the.brain.* .This.definition.reminds.us.that.flavor.can.be.an.experience. as.well.as.a.sensation..Consider.the.pain,.bite.and.heat.associ- ated.with.capsicum.(red.pepper),.piperine.(black.pepper).and. allylisothiocyanate. (horseradish).as.part.of. the.“total.experi- ence”.of.eating.food..This.experience.also.forms.associations. needed.for.future.discriminations,.both.negative.and.positive.. For. example,. it. is. possible. to. make. banana-flavored. potato. chips,.but.the.crunchy.texture.would.be.incongruous.with.the. taste.. Conversely,. we. have. long. enjoyed. pineapple-flavored. hard.candy,.which.in.reality. tastes.nothing.like.the.fruit,.but. has.long.been.accepted.as.how.a.pineapple.candy.should.taste. *. Hall,. R.L.. (1968).. Food. flavors:. benefits. and. problems.. Food Technol. 22:1388. xvii Glossary Absolute:. A. material. extracted. from. a. plant. that. represents. a. concentrated. form. of. that. material. and. is. extremely. similar. to. the. starting. material. in. taste. and. odor.. Usually,. this. term. refers. to. the. alcoholic. extract. of. a. “concrete”.(see.below)..Absolutes.are.not.used.widely. for.compounding.flavors. Acidulant:. An. agent. that. serves. several. purposes. in. modern. food.processing,.in.addition.to.its.major.role.of.render- ing. foods. more. palatable. and. stimulating. to. the. con- sumer.. In. flavoring. agents,. acidulants. may. intensify. certain. tastes,. blend. unrelated. taste. characteristics. or. mask. undesirable. aftertastes.. Acidulants. affect. only. flavor,.not.aroma;.therefore,.while.citric.acid.may.be.an. acidulant,.acetic.acid.is.not. ADI (acceptable daily intake):. An.estimate.of. the.amount.of. a. substance. in. food. or. drinking. water.expressed. on. a.body-weight.basis. that.can.be. ingested.daily.over.a. lifetime.without.appreciable.risk.(assuming.the.average. adult. body.weight. to.be.60.kg)..The.ADI. is. given. in. milligrams.per.kilogram.body.weight.(mg/kg). ADI “not limited”:. A.term.that.is.no.longer.used.by.JECFA.and. has.been.supplanted.with.“ADI.not.specified.” ADI “not specified”:. A.term.used.by.JECFA.for.a.food.ingredi- ent.of.very.low.toxicity.that,.on.the.basis.of.the.informa- tion.supplied.to.JECFA,.at.historical.levels.of.use.and. current.levels.of.use.conforming.to.good.manufacturing. practices,.does.not.constitute.a.concern.for.safety. Antioxidant:. An. additive. to. retard. oxidation;. usually. a. steri- cally.hindered.phenol.(see.also,.Auto-oxidation). Aroma:. The.odor.or.fragrance.of.a.flavor. Aromatic (chemical) or aroma chemical:. Any.chemical. that. has.aroma.or.flavor.properties;.not.to.be.confused.with. the. chemist’s. definition. of. a. compound. containing. a. benzene.ring.structure. Artificial:. Similar.to.imitation..It.is.possible.to.have.a.flavor.that. contains. all. natural. ingredients,.but. it.must.be. called. artificial.because. it.has.no.counterpart. in.nature..See. also.the.regulatory.definition.(21.CFR.§101.3). Artificial flavor:. Any. substance,. the. function. of. which. is. to. impart. flavor. to. a. food. that. is. not. native. to. that. sub- stance.. See. also. the. regulatory. definition. (21. CFR. §101.22). Auto-oxidation:. A.series.of.spontaneous.and.degradative.reac- tions. that. take. place. in. essential. oils. when. they. are. exposed.to.air,.light,.heat.or.metallic.ions. Balsam:. Although. most. often. associated. with. Peru Balsam,. any.plant.(most.often,.a.tree).exudate,.soluble.in.most. organic.solvents.and.alcohol,.but.insoluble.in.water. Baumé (Bé):. A. scale. of. specific. gravities. used. in. graduated. hydrometers.. The. scale. is. used. to. express. the. sugar. concentration.of.a.syrup.or.other.liquid..Most.commer- cial.corn.syrups.are.customarily.sold.on.a.Baumé.(Bé). basis,.which.is.a.measure.of.the.dry.substance.content. and. specific. gravity.. Baumé. determination,. however,. has.been.largely.superseded.by.direct.determination.of. refractive.index..High.fructose.corn.syrups.are.sold.on. a.dry.substance.basis.without.reference.to.Baumé. Blender:. A.material. that.when.added.to.a.substance.appears.to. bring. various. flavor. characteristics. together.. A. blender. may.or.may.not.introduce.a.flavor.of.its.own..For.exam- ple,.vanilla.can.act.as.a.blender. Bottom note:. The.characteristic.left.when.top.and.middle.notes. disappear;.the.residue.when.a.flavoring.evaporates. Brix:. A. measure. of. soluble. solids. (sugars). obtained. from. the. refractive.index.of.a.solution. Bulking:. Mixing.of.one.or.more.lots.of.the.same.flavorful.mate- rial.to.produce.a.uniform.product..The.entire.crop.of.an. essential.oil.may.be.bulked.to.assure.uniformity. Carrier:. The.diluent.or.solvent.for.a.flavor..It.may.be.liquid.or. solid;.for.example,.gum.acacia.is.the.carrier.for.spray- dried.flavors,.whereas.alcohol.and.propylene.glycol.are. the.carriers.for.many.liquid-based.flavors. CAS No.:. Chemical.Abstracts.Service.number. CDER:. Center.for.Drug.Evaluation.and.Review—FDA.branch. responsible.for.approval.of.drugs.and.excipients. CFR:. Code. of. Federal. Regulations;. the. official. document. describing.regulations.promulgated.by.the.FDA. Citrus flavors:. Flavors. made. from. the. oils. and. juices. of. the. citrus. fruits. (e.g.,. orange,. lemon,. lime,. tangerine,. grapefruit,. mandarin. and. bergamot);. also,. synthetic. ingredients.used.to.simulate.these.flavors. Clouding agent:. A.flavoring.adjunct.used. to.create.a. translu- cent.or.opaque.appearance.in.citrus.drinks. CoE:. Council.of.Europe. CoE chemically defined categories:. Chemically. defined. fla- voring. substances. that. are. divided. into. Category A:. flavoring.substances.which.may.be.used.as.foodstuffs. (referred. to. as. List. 1. substances. in. previous. designa- tions).and.Category B:.flavoring.substances.for.which. further. information. is. required.before. the.Committee. of.Experts.is.able.to.offer.a.firm.opinion.on.their.safety- in-use.(referred.to.as.List.2. in.previous.designations).. Category. B. substances. may. be. used. provisionally. in. foodstuffs.. In. general,. Category. A. substances. are. those.for.which.sufficient.data.were.available,.although. a. JECFA. ADI. may. not. have. been. established. for. all. chemicals.within.the.category..Where.there.is.no.ADI,. the.Committee.of.Experts.has.proposed.practical.upper. levels.to.be.used.for.beverages.foods.and/or.other.food. items.. Category. B. contains. substances. for. which. the. toxicological. data. were. insufficient. for. a. dispositive. opinion.on.safety-in-use..However,.extant.data.allowed. for.provisional.acceptance,.provided. that.usage. levels. do.not.exceed.levels.designated,.and.pending.the.sub- mission.of.additional.data,.an.ultimate.opinion.will.be. rendered. xviii Glossary CoE natural flavouring categories:. Category 1—Plants,.ani- mals.and.other.organisms,.and.parts.of.these.or.prod- ucts.thereof,.normally.consumed.as.food.items,.herbs. or.spices.in.Europe.for.which.it.is.considered.that.there. should.be.no.restrictions.on.use..Category 2—Plants,. animals. and. other. organisms,. and. parts. of. these. or. products. thereof,. and.preparations.derived. therefrom,. not.normally.consumed.as.food.items,.herbs.or.spices. in. Europe,. but. on. the. basis. of. information. available,. including.consumption.data,.are.not.considered.to.con- stitute. a. risk. to. the. consumer.. Category 3—Plants,. etc.,. normally. consumed. in. Europe,. which. contain. defined. “active. principles”. or. “other. chemical. com- ponents”.requiring.limits.on.use.levels..Category 4— Plants,.etc.,.not.normally.consumed.in.Europe,.which. contain.defined.“active.principles”.or.“other.chemical. components”.requiring.limits.on.use.levels..Category 5—Plants,.etc.,.for.which.additional.toxicological.and/ or. chemical. information. is. required.. These. could. be. temporarily. acceptable. provided. limits. for. which. the. “active. principles”. or. “other. chemical. components”. were. not. exceeded.. Category 6—Plants,. etc.,. which. are. considered. unfit. for. human. consumption. in. any. amount. Cold pressing:. A.process.for.expressing.citrus.essential.oils.by. pressure.without.the.use.of.heat;.a.process.for.pressing. or.squeezing.out.the.oil.from.the.rind.of.the.fruit. Comminution:. The.process.of.grinding.or.breaking.into.small. fragments. Compounds:. Not.to.be.confused.with.the.chemist’s.definition. (i.e.,.two.elements.chemically.combined),.but.a.flavor- ing. mixture. (flavor). composed. of. two. or. more. sub- stances..These.substances.can.be.natural.or.synthetic,.a. chemical.or.an.essential.oil,.an.extract.or.an.oleoresin. or. combinations.. Unlike. chemical. compounds,. which. are.of.known.fixed.compositions,.flavor.compounds.are. usually. proprietary. mixtures.. Normally,. they. are. fin- ished.flavorings.that.can.be.added.directly.to.a.product. so.that.no.additional.flavorings.are.needed. Concentrated fruit juices:. A.fruit.juice.from.which.the.water. has.been.partially.removed.by.some.form.of.evapora- tion,.such.as.distillation..The.juice. is.usually.concen- trated.to.the.strength.of.five.to.six.times.the.single-fold. juice..The.essences.are.usually.added.back.to.the.con- centrate.before.use. Concentrated or folded citrus oils:. Essential. oils,. such. as. lemon.oil,.in.which.part.of.the.terpene.fraction.has.been. removed.either.by.distillation.or.solvent.extraction..The. process.produces.essential.oils.of.greater.strength.and. character,. with. greater. alcohol. solubility.. They. also. usually.show.better.stability.to.oxidation. Concrete:. A.semisolid.mixture.containing.the.essential.oil.and. fatty,.waxy.materials.obtained.after.extracting.the.plant. tissue,.especially.flowers,.with.various.solvents. Consumption (annual):. From.the.Priority-based.Assessment.of.Food.Additives.(PAFA).database,.originating.from. the.NAS.survey.of.1987.(NAS,.1989).and.assuming. only.60%.of.poundage.was.reported. Consumption (individual):. A. per capita. estimate. of. intake. (Maximum. Survey-Derived. Daily. Intake. or. MSDI). based.on.“disappearance.data”. from.periodic. surveys. conducted.by.the.National.Academy.of.Sciences.under. contract. to. the. FDA. (NRC,. 1989).. The. last. survey. was.conducted.in.1987.and.was.based.on.a.voluntary. reporting.by.manufacturers.of. the.volume.of. ingredi- ents.produced.during.the.survey.year..The.assumption. is. that. there. is. a.finite. amount.of. substance. available. and.it.is.ingested.regardless.of.source.at.the.retail.level.. The.method.is.easy.to.use.because.it.divides.the.total. yearly.poundage.by.the.population.in. the.survey.year. and.the.number.of.days.per.year..Some.considerations. are.necessary.in.the.use.of.the.survey.data.because.(1). not.all.producers.participate,.it.is.generally.held.that.the. amount.reported.is.a.fraction.of.the.actual.volume;.and. (2).not.all.persons.eat.all. foods.each.day.in.each.cat- egory.in.which.the.substance.may.be.found.and,.con- versely,.some.consumers.may.seek.out. the.substance;. therefore,.distribution.of.consumption.may.be.uneven.. In. order. to. compensate. for. these. variables,. the. FDA. assumes.(1).only.60%.of.the.actual.value.was.reported. and. (2). only. 10%. of. the. U.S.. population. (243.9. mil- lion.in.1987).consumes.100%.of.the.calculated.amount. (Clydesdale,.1997)..Again,.the.assumption.is.made.for. a.60.kg.individual. Council of Europe (CoE):*. A. body. of. 41. European. states,. among.which.have.signed.the.Partial.Agreement.in.the. Social.and.Public.Health.Field..A.Committee.of.Experts. has.been.appointed.by.the.signers.to.review.the.safety. of.substances.added.to.food..The.substances.reviewed. by. CoE. are. designated. as. “chemically. defined”. and. “natural. flavouring”. substances;. there. are. subsets. of. each.designation. Decoction:. A. solution. made. by. boiling. the. material. to. be. extracted.with.a.solvent,.usually.followed.by.filtration,. for.example,.the.preparation.of.tea. Distillate:. A.clear,.flavorful. liquid.produced.from.fruits,.herbs,. roots,. etc.,. by. distillation;. also. the. condensed. product. separated.by.distillation. Distillation:. The. separation. of. a. more. volatile. part. of. a. sub- stance.from.those.less.volatile.by.vaporizing.and.sub- sequent. condensation.. Two. types. are. generally. used:. steam.and.fractional.distillation. Distilled oil:. The.oil.separated.from.a.botanical.material.by.dis- tillation.methods. Dry solubles:. Natural.spice.oils.and/or.oleoresins.extended.on.a. soluble,.dry,.edible.carrier. EAFUS No.:. Everything. added. to. food. in. the. United. States. (EAFUS).assigned.number.. EEC:. European.Economic.Community.=.European.Union. EFSA:. European.Food.Safety.Authority. EINECS:. European.Inventory.of.New.and.Existing.Chemicals. ELINCS:. European.List.of.Notified.Chemical.Substances. *. For. definitions. of. the. Council. of. Europe. designations. (categories). and. an.explanation.of. the.principles.used,. the. reader. is.urged. to.contact. the. Council.of.Europe.at.www.coe.int/soc-sp. Glossary xix Emulsion:. A. system. containing. two. immiscible. liquids. in. which.one.is.dispersed.as.very.small.droplets.or.glob- ules. throughout. the. other.. For. example,. an. emulsion. may.be.water-in-oil.or.oil-in-water. Encapsulation:. A.process.by.which.a.particle. is.coated.with.a. partially.impermeable.layer.to.retard.evaporation.and/or. chemical.reaction..Basically,.the.material.to.be.protected. is.wrapped.in.a.wall.of.impervious.material.that.serves. to.lock.in.or.entrap.the.volatile.substances. Enhancer:. An.ingredient.that.is.added.to.supplement,.enhance. or. modify. the. original. taste. and/or. aroma. of. a. food. without.imparting.a.characteristic.taste.or.aroma.of.its. own..(Examples.include.maltol,.ethyl.maltol.and.mono- sodium.glutamate.) EOA:. Essential.Oil.Association. Essence:. Concentrated. fragrance. or. flavorant.. In. some. coun- tries,.essence. is.used. to.designate.volatile.oils,.but. in. the. United. States,. this. term. is. commonly. applied. to. alcoholic.solutions.of.volatile.oils. Essential oil:. An.oily. substance.obtained. from.plant.material. through. various. methods.. The. essential. oil. normally. has.the.characteristic.taste.and.odor.of.the.plant.from. which. it. was. derived.. An. essential. oil. is. still. called. a. volatile. oil. as. differentiated. from. a. fixed. oil.. The. hydraulically. pressed. sesame. seed. yields. a. fixed. oil. (sesame.oil).that.has.low.odor.and.is.not.volatile..The. anise.seed,.upon.distillation,.yields.odorous.and.vola- tile.oil—oil.of.anise..Essential.oils.may.have.received. their.name.because.at.one.time.they.were.thought.to.be. essential.to.the.life.processes.of.the.plant.or.were.the. essence.of.the.plant. EU:. European.Union. Excipient:. Any. ingredient. in. a. mixture. of. substances. that. is. not. present. as. an. active. ingredient. and. may. include. solvents,. preservatives,. stabilizers,. etc.. In. drugs,. this. would.include.any.tablet.or.capsule.ingredients.as.well.. In.drugs,.the.only.active.ingredients.are.those.present. for.a.specific.pharmacologic.effect..No.excipient.may. exert.a.pharmacologic.effect.and.remain.an.excipient. Expression:. A.process.using.pressure.to.obtain.an.essential.oil,. usually.out.of.the.rind.of.citrus.fruits.without.the.use. of.heat. Extended flavor:. Dispersion.of. a.flavor.on. a.dry. carrier..The. flavor.may.be. liquid. (flavors,. spice.oils.or.oleoresins). or.solid.(vanillin.or.heliotropine).and.can.be.natural.or. artificial..The.dry.carrier.is.usually.an.anhydrous.mate- rial,.such.as.dextrose..These.flavors.are.also.referred.to. as.plated.flavors.(see.also.Dry.solubles). Extract:. A.solution.obtained.by.passing.alcohol,.or.an.alcohol– water.mixture,.through.a.substance..An.example.would. be.vanilla.extract..Extracts.found.on.the.grocer’s.shelf,. such.as.orange,.almond,.lemon,.etc.,.are.essential.oils. dissolved.in.an.alcohol–water.mixture. FEMA:. Flavor. and. Extract. Manufacturers’. Association—one. of.several.groups.conferring.GRAS.status. FFPA:. Free.from.Prussic.Acid—used.to.describe.HCN-free.bit- ter.almond.oil. Fixative:. Usually. applied. to. perfume,. but. in. flavoring. acts. to. reduce.the.overall.volatility.of.the.flavoring. Fixed oil:. Generally. refers. to. a. nonvolatile. oil. obtained. by. hydraulic.pressing.or.solvent.extraction,.with.little.or.no. odor.(e.g., sesame.oil). FL No.:. Flavis. number,. number. attributed. to. each. flavoring. substance. Fold:. Indicates.the.degree.of.concentration.of.an.extract.or.oil.. For.example,.a.fourfold.oil.indicates.a.concentration.of. 8.to.2.kg. Food:. “Food. includes. human. food,. substances. migrating. to. food.and.from.food.contact.articles,.pet.food,.and.ani- mal.feed”.(see.21.CFR.§170.3). Food additive:. Indicates.any.substance.approved.for.addition.to. food.by.the.FDA.on.the.basis.of.a.food.additive.petition.. Food.additives.are.but.one.category.of.the.all-inclusive. designation,.food ingredients..Other.categories.of.food ingredients.include,.but.are.not.limited.to,.GRAS.sub- stances,. prior-sanctioned. substances. and. color. addi- tives. (both. certified. and.noncertified)..Although.each. category.is.distinct.under.FDA.regulations,.some.sub- stances. are. members. of. more. than. a. single. category.. For.example,.a.substance.can.be.both.a.food.additive. and.a.GRAS.substance.at.the.same.time. Food standard:. A.method.or.process.and/or.list.of.ingredients. that.may.be.used. in.a. food. that. the.FDA.has.defined. through. regulation,. such. as. mayonnaise,. macaroni,. farina,.French.dressing.or.milk.chocolate..Food.stan- dards.were.developed,.in.part,.to.thwart.unscrupulous. manufacturers. from. marketing. products. that. did. not. conform.to.the.usual.and.common.understanding.of.the. nature.of.a.particular.product. GRAS:.The.acronym.for.Generally.Recognized.As.Safe,.indi- cating.any.substance.(and.its.intended.use).that.has.been. granted.GRAS.status.by.experts.(either.in.or.outside.the. FDA)..(See.21.CFR.§170.30.) GRAS affirmed:. A. substance. whose. GRAS. status. has. been. designated.by.one.party.and.is.affirmed.GRAS.by.the. FDA. (21. CFR. §184.1).. The. FDA. GRAS. Affirmation. Program. played. a. large. role. initially. in. incorporat- ing.food.ingredients.into.the.CFR.(21.CRF.§182),.but. GRAS.affirmation.has.fallen.into.disuse,.having.been. supplanted.by.the.GRAS.Notification.Program. GRAS notification:. The. proposed. regulation. 21. CFR. §176. (Federal Register. (1997),. 62(74):18937-18964). that. provides. for.a.notification.system.to. the.FDA.for.any. substance.found.to.be.GRAS..The.notification.system. is.voluntary. HOC (herbs of commerce):. 21.CFR.§101.4(h)—part.of.the.label- ing.regulation.requires—“The.common.or.usual.name. of.ingredients.of.dietary.supplements.that.are.botanicals. (including.fungi.and.algae).shall.be.consistent.with.the. names.standardized.in.Herbs of Commerce, 1992.edi- tion,.which.is.incorporated.by.reference.in.accordance. with.5.U.S.C..552(a).and.1.CFR.part.51.”.This.designa- tion.in.Fenaroli’s.indicates.this.substance.is.recognized. in.Herbs of Commerce. Imitation:. A.flavor.containing.all.or.some.portion.of.nonnatural. materials.. For. example,. unless. an. orange. flavoring. is. made.entirely.from.orange,.it.is.imitation..Specific.pro- xx Glossary visions.for.the.use.of.the.word.imitation.are.described. in.21.CFR.§101.3. Inactive ingredient:. An.excipient—any.ingredient.in.a.mixture. of. substances. that. is. not. present. as. an. active. ingredi- ent.and.may.include.solvents,.preservatives,.stabilizers,. etc.. In.drugs,. this.would. include.any. tablet.or.capsule. ingredients.as.well..In.drugs,.the.only.active.ingredients. are.those.present.for.a.specific.pharmacologic.effect..No. excipient.may.exert.a.pharmacologic.effect.and.remain. an.excipient. Indirect food additive:. A.substance.that.is.not.directly.added. to. food,.but.whose.use. in. the.proximity.of. food.may. allow.for.migration.of. the.substance.into.food.(e.g.,.a. component.of.a.food.wrapper). Infusion:. Prepared. by. refluxing. a. solvent. over. raw. materials. (usually. alcohol),. often. using. heat. over. a. prolonged. period.of.time..This.is.an.archaic.methodology.that.is. no.longer.employed. IOFI:. International.Organisation.of.Flavour.Industries. Isolate:. A. chemical. or. fraction. obtained. from. a. natural. sub- stance..For.example,.citral.can.be.isolated.from.lemon. oil.or.lemongrass. JECFA:. Joint. (WHO/FAO). Expert. Committee. on. Food. Additives. LGMP (limited by good manufacturing practice):. A. food. ingredient.whose.use.in.food.is.self-limiting.for.tech- nological,. organoleptic. or. other. reasons.. Many. flavor. ingredients.are.self-limiting.and.over-use.would.make. food.impalatable. Maceration:. To. steep. or. soak. in. a. solvent. for. the. purpose. of. extraction. Maillard reaction:. Flavor.production.by.nonenzymatic.brown- ing.of.food;.proceeds.mainly.from.reactions.of.reduc- ing.sugars.with.amines,.peptides.and.proteins. Masking agent:. An. ingredient. capable.of. covering.or. at. least. making.more.acceptable.an.unpleasant.odor.or.taste.in. a.food.or.pharmaceutical. Menstrum:. The.medium.in.which.a.substances.is.dissolved—a. solvent. Middle note or main note:. The.substance.of.a.flavor;.the.main. characteristic. mmHg (millimeters mercury):. All.melting.and.boiling.points. are. at. standard. atmospheric. pressure. (760. mmHg). unless.stated.otherwise.. Modifier:. An. ingredient. that. influences,. but. does. not. change. materially.the.flavor.and.odor.characteristics.of.a.flavor. MRL (maximum residue limit):. A. term. used. by. JECFA. to. indicate.the.maximum.concentration.of.residue.result- ing.from.the.use.of.a.veterinary.drug.that.is.acceptable. in.or.on.a.food. MTDI (maximum tolerable daily intake):. See.PMTDI. NAS (National Academy of Sciences):. In. this. context,. the. NAS. number. that. is. the. identification. number. pro- vided.by.NAS.for.the.purposes.of.the.surveys.for.food. ingredients. Nature identical:. A.naturally.occurring.substance.produced.by. synthetic.means. Note:. A.distinct.flavor.or.odor.characteristic..For.example,.many. raspberry.flavors.have.a.seedy.note. Oleoresin:. A. resinous–viscous. product. obtained. when. a. sub- stance. is. extracted. with. a. nonaqueous. solvent.. The. solvent.is.later.removed..Spices,.as.a.class,.form.most. of. the.oleoresins. the.flavorist. encounters;.an.example. would.be.pepper.oleoresin. PADI (possible average daily intake):. The. FEMA. PADI. (possible. average. daily. intake). that. is. similar. to. the. TAMDI.concept,.using.maximum.use.level.values,.but. only.mean.consumption.values. (based.on. the.Market. Research. Corporation. of. America’s. mean. frequency. of.eating.and.USDA.mean.portion.size.of.34.general. food.categories)..Therefore,.the.FEMA.PADI.(in.mil- ligrams/person/day).is.the.mean.consumption.of.foods. containing.the.maximum.amount..The.conservatism.of. the.PADI.method.assumes.that.the.maximum.amount. of.substance. is.added. to. the.entire. food.category,.not. just. the. substance. within. that. category.. For. example,. the.consumption.of.a.substance.added.only.to.marsh- mallow.cream.cookies. (a. relatively.rarely.eaten.food). would. account. for. very. little. consumption,. but. the. FEMA.assumption.is.that.the.substance.is.added.to.all baked.goods,.not.just.the.small.portion.of.baked.goods. represented.by.an.exotic.cookie. PMTDI (provisional maximum tolerable daily intake):. A. term.used.by.JECFA.to.indicate.the.endpoint.used.for. contaminants.with.no.cumulative.properties..Its.value. represents. permissible. human. exposure. as. a. result. of. the.natural.occurrence.of.the.substance.in.food.and.in. drinking.water. ppm:. parts.per.million.. Prior-sanctioned food ingredient:. A. substance. approved. for. the. addition. to. food. by. the. FDA. or. USDA. prior. to. September. 6,. 1958,. and. whose. approval. remains. in. place.. FDA. prior-sanctioned. substances. include. sev- eral.food-packaging.materials.and.as.single.or.multiple. food. contact. materials.. The. USDA. prior-sanctioned. substances.are.sodium.and.potassium.nitrate.and.nitrite. for.use.in.meat.and.poultry.products. PTWI (provisional tolerable weekly intake):. The. endpoint. used.for.food.contaminants,.such.as.heavy.metals.with. cumulative.properties..The.value.of. the.PTWI. repre- sents. permissible. human. weekly. exposure. to. those. contaminants. unavoidably. associated. with. the. con- sumption.of.otherwise.wholesome.foods. Reported uses:. As.given.in.the.text.of.this.book,.those.amounts. (both. usual. and. maximum). in. specific. categories. of. food..Unless.otherwise.noted,.the.reported.uses.in.this. book. are. those. designated. by. the. Flavor. and. Extract. Manufacturers’.Association.(FEMA).from.the.list.of.34. food. categories. adopted. by. FEMA.. The. FDA. recog- nizes.43.general.categories.of.food.(21.CFR.§170.3(n)). as.originally.established.in.Exhibit.33B.of.the.report.of. the.National.Academy.of.Sciences/National.Research. Council,.“A.Comprehensive.Survey.of.Industry.on.the. Use.of.Food.Chemicals.Generally.Recognized.as.Safe”. (September.1972). Secondary food additive:. Usually. designating. a. substance. used.in.the.manufacture.of.food.and,.although.it.may. be.present.in.the.final.product,.having.no.functionality. Glossary xxi in.the.final.food..Examples.include.enzymes.for.pro- cessing.cheese,.solvents,. lubricants.or. release.agents. (a. release. agent. allows. a. piece. of. candy. to. exit. the. mold.without.damage). Single-fold oil:. The.oil.as.it.is.produced.from.the.plant.(distilla- tion.or.expression).without.concentration. Solid extract:. A.water-soluble.concentrated.extractant.resulting. from.the.extraction.of.plant.matter.using.water-compat- ible.solvents..If.the.concentrated.product.is.oil-soluble,.it. would. be. an. oleoresin.. Fluid. extracts. are. water. or. alcohol.reconstitutions.of.solid.extracts. Specialty:. Usually.similar. to.a.compound,.only.not.finished.. A.specialty,.although.not.complete,.carries.the.major. part.of. the.flavor. load,.so. that.only.a.few.other.sub- stances.are.needed.to.complete.the.flavoring. Synthetic:. Produced.by.chemical.means,.but.not.to.be.confused. with.the.term.artificial. TAMDI (theoretical added maximum daily intake):. Calculated. on.the.basis.of.upper.use.levels.and.the.estimated.daily. intakes.of.foods..For.example,. the.more.recent.FEMA. GRAS. lists. indicate. two. levels. of. use,. the. “average. usual”.and.“average.maximum.”.The.TAMDI.would.be. determined. using. the. “average. maximum”. level. times. the.estimated.daily.intake.of.the.food.to.which.the.sub- stance.is.added..The.estimated.daily.would.presumably. be.maximized.as.well,.using.the.90th.or.95th.percentile. consumption. Terpeneless oil:. Removal.of.some.terpenes.to.provide.stability. because.they.contribute.to.the.instability.of.an.essen- tial.oil..However,.removal.of.all.terpenes.may.severely. undermine.the.flavor..There.is.no.standard.of.what.con- stitutes.a.“terpeneless.oil.” Tincture:. An.alcoholic.extract.of.a.botanical.material.without. further.processing..Although.originally.an.apothecary’s. term,. in. the. flavor. industry,. it. refers. to. an. alcoholic. extract.of.a.botanical.in.which.the.aroma.is.preserved. Top note:. The. first. note. normally. perceived. when. a. flavor. is. smelled.or.tasted..Usually.a.top.note.is.relatively.volatile. and.suggests.identity. Type or class:. The.flavorist’s.tendency.to.group.similar.flavors. together,. for. example,. red. flavors. (flavorings):. straw- berry,.cherry,.raspberry;.citrus flavors:.lemon,.orange,. lime,.grapefruit,.bergamot;.brown flavors:.coffee,.malt,. caramel;. spice flavors:. cassia,. clove,. nutmeg.. Classes. can.also.be.made.by.volatility,.chemical.function.or.end. use. WONF (with other natural flavors):. Essentially,.this.indicates. the.addition.of.juices.in.addition.to.those.indicated.as. the. characterizing. flavor. as. identified. on. the. label. of. the.container..Please.consult.21.CFR.§102.for.labeling. regulations.of.this.type.of.product. xxiii Sources and Information It.was.not.possible.in.all.cases.to.obtain.details.regarding.speci- fications,.approved.uses,.etc.,.so.otherwise.available.information. was.used..In.all.cases,.where.critical.information.was.not.avail- able,.a.good.faith.effort.was.made.to.obtain.information.from.the. public.domain.with.the.assumption.that.these.data.represent.the. articles.in.commerce..Sources.of.information.include,.but.are.not. limited.to,.the.following: Anonymous. (1996).. Inactive Ingredient Guide.. Food. and. Drug. Administration,. Center. for. Drug. Evaluation. and. Research,. Office. of. Management.. Division. of. Drug. Information. Resources,.Rockville,.MD. Anonymous. (1999).. Volatile Compounds in Food.. Bolens. Aroma. Chemical.Information.Service,.The.Netherlands. Anonymous.(2000)..Natural Sources of Flavourings. Report No. 1.. Council.of.Europe,.Strasbourg,.Cedeic,.France. Anonymous. (2000).. Chemically-Defined Flavouring Substances.. Council.of.Europe,.Strasbourg. Anonymous. (2000).. Code of Federal Regulations.. Title. 21. FDA.. United.States.Government.Printing.Office,.Washington,.D.C. Arctander,. S.. (1960).. Perfume and Flavor Materials of Natural Origin..Arctander.Publisher,.Elizabeth,.NJ. Arctander,. S.. (1994).. Perfume and Flavor Chemicals (Aroma Chemicals)..Allured.Publishing,.Carol.Stream,.IL. Ashurst,. P.R.. (ed.). (1999).. Food Flavorings. (3rd. ed.).. Aspen. Publishers,.Gaithersburg,.MD. Bauer,.K..et.al..(1997)..Common Fragrance and Flavor Materials. (3rd.ed.)..Wiley-VCH,.New.York. Budvari,.S..et.al..(eds.).(2000)..Merck Index..(12th.ed.)..Chapman.&. Hall/CRCnetBase,.Boca.Raton,.FL. Burdock,.G.A..(1997)..Encyclopedia of Food and Color Additives.. CRC.Press,.Boca.Raton,.FL. Burdock,. G.A.. (2000).. Dietary. supplements. and. lessons. to. be. learned. from. GRAS.. Regulatory Toxicology and Pharmacology.31:68–76. Burdock,. G.A.,. Wagner,. B.M.,. Smith,. R.L.,. Munro,. I.C.,. and. Newberne,. P.M.. (1990).. Recent. progress. in. the. consid- eration. of. flavoring. ingredients. under. the. Food. Additives. Amendment..15..GRAS.substances..Food Technol..44(2):78,. 80,.82,.84,.86. Burnham,.T.. (ed.). (1999).. Facts and Comparisons. The Review of Natural Products.. Facts. and. Comparisons,. Wolters. Kluwer. Company,.St..Louis,.MO. Clydesdale,.F.. (1997)..Food Additives: Toxicology, Regulation and Properties..CRC.Press,.Boca.Raton,.FL. CoE.(2000)..Chemically-Defined Flavouring Substances..Council.of. Europe.Publishing,.Strasbourg.Cedex,.France. CoE.(2000)..Natural Sources of Flavourings, Report No. 1..Council. of.Europe.Publishing,.Strasbourg.Cedex,.France. Committee. on. Food. Chemical. Codex. (1996).. Food. Chemicals. Codex.. National. Academy. of. Sciences.. National. Academy. Press,.Washington,.D.C. DeRovira,.D.A..(1999)..The Dictionary of Flavors..Food.&.Nutrition. Press,.Trumbull,.CT. Fazzalari,.F.A..(ed.).(1978)..Compilation of Odor and Taste Threshold Values Data.. American. Society. for. Testing. and. Materials,. Philadelphia. FCC. (2003).. In. Food Chemicals Codex, 5th Edition.. National. Academy.Press,.Washington,.D.C. Foster,.S..(ed.).(1992)..Herbs of Commerce (1992). American.Herbal. Products.Association,.Austin,.TX. Hall,.R.L..and.Oser,.B.L..(1965)..Recent.progress.in.the.consideration. of.flavoring.ingredients.under.the.Food.Additives.Amendment.. 3..GRAS.substances..Food Technol..19(2,.Part 2):151–197. Hall,.R.L..and.Oser,.B.L..(1970)..Recent.progress.in.the.consideration. of.flavoring.ingredients.under.the.Food.Additives.Amendment.. 4..GRAS.substances..Food Technol..24(5):25–34. JECFA. (2007). Summary. of. Evaluations. Performed. by. the. Joint. FAO/WHO. Expert. Committee. on. Food. Additives. (JECFA. 1956–2007).(First. through.Sixty-eighth.Meetings)..Food and Agricultural Organization of the United Nations and the World Health Organization..http://jecfa.ilsi.org/search.cfm JECFA. (2008).. Joint. FAO/WHO. Expert. Committee. on. Food. Additives. “Specifications. for. Flavourings.”. http://www.fao. org/ag/agn/jecfa-flav/search.html. Lucas,. C.D.. et. al.. (1999).. Flavor and Extract Manufacturers’ Association of the United States 1995 Poundage and Technical Effects Update Survey,.Washington,.D.C. McGuffin,. M.. et. al.. (eds.). (2000).. Herbs of Commerce..American. Herbal.Products.Association,.Silver.Spring,.MD. Mosciano,.G..(1991)..Organoleptic.characteristics.of.flavor.materials.. Perfumer and Flavorist.21(4):51–55;.(5):49–54;.(6):49–52. Mosciano,.G..(2008)..Organoleptic.characteristics.of.flavor.materials.. Perfumer and Flavorist. 33(8):66–67;. (9):74–75;. (10):66–67;. (11):58–59;.(12):58–59. Mosciano,. G.. et. al.. (1989).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist.14(6):47–55. Mosciano,. G.. et. al.. (1990).. Organoleptic. characteristics. of. fla- vor. materials.. Perfumer and Flavorist. 15(1):19–22;. (2):69– 73;(3):51–54;.(4):59–61;.(5):47–49;.(6):35–38. Mosciano,. G.. et. al.. (1991).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 16(1):31–33;. (2):49–54;. (3):79–81;.(4):45–47;.(5):71–73;.(6):43–46. Mosciano,. G.. et. al.. (1992).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 17(1):41–44;. (2):33–35;. (3):57–59;.(4):33–36;.(5):127–129;.(6):41–43. Mosciano,. G.. et. al.. (1993).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 18. (1):43–45;. (2):38–41;. (3):53–55;.(4):51–53;.(5):39–41;.(6):33–35. Mosciano,. G.. et. al.. (1994).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 19(1):27–29;. (2):55–57;. (3):51–53;.(4):45–47;.(5):79–81;.(6):53–55. Mosciano,. G.. et. al.. (1995).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist. 20(1):31–33;. (2):37–40;. (3):63–65;.(4):23–26;.(5):89–92;.(6):49–51. Mosciano,. G.. et. al.. (1996).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 21(1):33–35;(2):47–49;. (3):51–54. xxiv Sources and Information Mosciano,. G.. et. al.. (2000).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist.25(5):72–78;.(6):26–31. Mosciano,. G.. et. al.. (2001).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist.26(1):52–53;.(2):40–43. Mosciano,. G.. et. al.. (2002).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist.27(5):72–73. Mosciano,. G.. et. al.. (2004).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist.29(8):65–69. Mosciano,. G.. et. al.. (2005).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 30(2):80–82;. (4):53–56;. (5):48–51;.(6):38–39;.(7):56–59;.(8):40–44. Mosciano,. G.. et. al.. (2006).. Organoleptic. characteristics. of. flavor. materials.. Perfumer and Flavorist. 31(1):52–53;. (3):46–49;. (4):36–39;.(5):48–51;.(6):54–58;.(7):36–39;.(8):44–48. Mosciano,. G.. et. al.. (2002).. Organoleptic. characteristics. of. flavor. materials..Perfumer and Flavorist.33(10):66–67;.(11):58–59;. (12):58–59. National. Library. of. Medicine. (NLM). (2008). ChemIDplus®. –. a. chemical. dictionary. and. structure. database.. U.S.. National. Library.of.Medicine..Bethesta,.MD..http://chem.sis.nlm.nih. gov/chemidplus/chemidheavy.jsp. Newberne,.P.,.Smith,.R.L.,.Doull,.J.,.Goodman,.G.I.,.Munro,.I.C.,. Portoghese,. P.S.,. Wagner,. B.M.,. Weil,. C.S.,. Woods,. L.A.,. Adams,.T.B.,. Hallagan,. J.B.. and. Ford,. R.A.. (1998).. GRAS. Flavoring.Substances.18..Food Technol..52(9):65–66,.68,.70,. 72,.74,.76,.79-92. Newberne,. P.,. Smith,. R.L.,. Doull,. J.,. Goodman,. G.I.,. Munro,. I.C.,. Portoghese,. P.S.,. Wagner,. B.M.,. Weil,. C.S.,. Woods,. L.A.,. Adams,. T.B.,. Hallagan,. J.B.. and. Ford,. R.A.. (1999).. Correction.to.GRAS.Flavoring.Substances.18..Food Technol.. 53(3):104. Newberne,.P.,.Smith,.R.L.,.Doull,. J.,.Feron,.V.J.,.Goodman,.G.I.,. Munro,.I.C.,.Portoghese,.P.S.,.Waddell,.W.J.,.Wagner,.B.M.,. Weil,.C.S.,.,.Adams,.T.B.,.and.Hallagan,.J.B..(2000)..GRAS. Flavoring.Substances.19..Food Technol..54(6):66,.68–69,.70,. 72–74,.76-84. Newberne,.P..et.al..(1999)..Recent.progress.in.the.consideration.of. flavoring.ingredients.under.the.food.additives.amendment..18.. GRAS.substances..Food Technology.52(9):65–92. Newberne,.P..et.al..(2000)..Recent.progress.in.the.consideration.of. flavoring.ingredients.under.the.food.additives.amendment..19.. GRAS.substances..Food Technology.54(6):66–84. O’Neil,. M.. et. al.. (2006).. The Merck Index. An Encyclopedia of Chemicals, Drugs, and Biologicals.. Merck. &. Co.,. Inc.,. Whitehouse.Station,.NJ. Oser,.B.L..and.Ford,.R.A.. (1973a)..Recent.progress. in. the.consid- eration. of. flavoring. ingredients. under. the. Food. Additives. Amendment..6..GRAS.substances..Food Technol..27(1):64–67. Oser,. B.L.. and. Ford,. R.A.. (1973b).. Recent. progress. in. the. consideration. of. flavoring. ingredients. under. the. Food. Additives. Amendment.. 7.. GRAS. substances.. Food Technol.. 27(11):56–57. Oser,. B.L.. and. Ford,. R.A.. (1974).. Recent. progress. in. the. consid- eration. of. flavoring. ingredients. under. the. Food. Additives. Amendment..8..GRAS.substances..Food Technol..28(9):76–80. Oser,. B.L.. and. Ford,. R.A.. (1975).. Recent. progress. in. the. consid- eration. of. flavoring. ingredients. under. the. Food. Additives. Amendment..9..GRAS.substances..Food Technol..29(8):70–72. Oser,.B.L..and.Ford,.R.A..(1977)..Recent.progress.in.the.consideration. of.flavoring.ingredients.under.the.Food.Additives.Amendment.. 10..GRAS.substances..Food Technol..31(1):65–74. Oser,.B.L..and.Ford,.R.A..(1978)..Recent.progress.in.the.consideration. of.flavoring.ingredients.under.the.Food.Additives.Amendment.. 11..GRAS.substances..Food Technol..32(2):60–70. Oser,.B.L..and.Ford,.R.A..(1979)..Recent.progress.in.the.consideration. of.flavoring.ingredients.under.the.Food.Additives.Amendment.. 12..GRAS.substances..Food Technol..33(7):65–73. Oser,.B.L..and.Hall,.R.L..(1972)..Recent.progress.in.the.consideration. of.flavoring.ingredients.under.the.Food.Additives.Amendment.. 5..GRAS.substances..Food Technol..26(5):35–42. Oser,.B.L.,.Ford,.R.A.. and.Bernard,.B.K.. (1984)..Recent.progress. in. the. consideration. of. flavoring. ingredients. under. the. Food. Additives.Amendment..13..GRAS.substances..Food Technol.. 38(10):66–89. Oser,. B.L.,. Well,. C.L.. and. Woods,. L.A.. (1985).. Recent. progress. in. the. consideration. of. flavoring. ingredients. under. the. Food. Additives.Amendment..14..GRAS.substances..Food Technol.. 39(11):108–117. Smith,.R.L..and.Ford,.R.A..(1993)..Recent.progress. in. the.consider- ation.of.flavoring. ingredients.under. the. food.additives.amend- ment..16..GRAS.substances..Food Technology.47(6):104–117. Smith,. R.L.,. Cohen,. S.M.,. Doull,. J.,. Feron,. V.J.,. Goodman,. J.I.,. Marnett,. I.J.,.Portoghese,.P.S.,.Waddell,.W.J.,.Wagner,.B.M.,. and. Adams,. T.B.. (2003).. GRAS. Flavoring. Substances. 21.. Food Technol..57(5):46–48,.50,.52–54,.56–59. Smith,. R.L.,. Cohen,. S.M.,. Doull,. J.,. Feron,. V.J.,. Goodman,. J.I.,. Marnett,. I.J.,.Portoghese,.P.S.,.Waddell,.W.J.,.Wagner,.B.M.,. and. Adams,. T.B.. (2005).. GRAS. Flavoring. Substances. 22.. Food Technol. 59(8):24–28,.31–32,.34,.36–62. Smith,. R.L.,. Doull,. J.,. Feron,. V.J.,. Goodman,. G.I.,. Munro,. I.C.,. Newberne,.P.,.Portoghese,.P.S.,.Waddell,.W.J.,.Wagner,.B.M.,. Adams,.T.B.,.and.McGowen,.M.M...(2001)..GRAS.Flavoring. Substances.20..Food Technol..55(12):34–36,.38,.40,.42,.44–55. Smith,. R.L.. et. al.. (1996).. Recent. progress. in. the. consideration. of. flavoring.ingredients.under.the.food.additives.amendment..17.. GRAS.substances..Food Technology.50(10):72–78,.80–81. Tainter,.D.R..and.Grenis,.A.T..(1993)..Spices and Seasonings..VCH. Publishers,.New.York. The.Good.Scents.Company.(2008)..http://www.thegoodscentscom- pany.com/allprof.html VanGemert,. L.J.. (ed.). (1999).. Compilations of Odour Threshold Values in Air and Water..TNO.Nutrition. and.Food.Research. Institute..Boelens.Aroma.Chemical.Information.Service,.The. Netherlands. VCF. (2000).. TNO. Nutrition. and. Food. Research,. Boelens.Aroma. Chemical.Information.Service.(BACIS),.The.Netherlands. Waddell,. W.J.,. Cohen,. S.M.,. Feron,. V.J.,. Goodman,. J.I.,. Marnett,. L.J.,.Portoghese,.P.S.,.Rietjens,.I.M..C.M.,.Smith,.R.I.,.Adams,. T.B.,. Lucas. Gavin,. C.,. McGowen,. M.M.,. and. Williams,. M.C..(2007)..GRAS.Flavoring.Substances.23..Food Technol.. 61(8):22–24,.26–28,.30–49. Disclaimer A.diligent.effort.was.made.to.obtain.accurate.information.and.to.proof.that.information.prior.to.publication;.however,.the.author.and. publisher.make.or.offer.no.warranties.as.to.the.representations.provided.herein. 1 A ACACIA GUM Botanical name:.Acacia senegal.(L.).Willd. Botanical family:.Leguminosae Other names:.Acacia.[JAN];.Acacia senegal.gum;.Arabic.gum;.gum.Arabic;.Acacia delbata.gum;.Acacia.solution;.Acacia.syrup;. Australian.gum;.Gum.Arabic;.Indian.gum;.Wattle.gum CAS.No.: 9000-01-05 FL.No.: n/a FEMA.No.: 2001 NAS.No.: 2001 CoE.No.: n/a EINECS.No.: 232-519-5 JECFA.No.: n/a E.No.: 414 Description:.Arabic.or.acacia.gum.is.the.dried.exudate.obtained.from.the.stems.and.branches.of.Acacia senegal (L.).Willd..or.of. related.species.of.Acacia..Injured.trees.exude.gum.Arabic;.heat,.poor.nutrition.and.drought.stimulate.its.production..Most.of.the.gum. Arabic.production.is.from.wild.trees,.but.some.from.privately.owned.and.cultivated.gardens.are.tapped.and.collected.on.a.systematic. basis. The.gum.called.Hashab.geneina.(garden.gum).is.the.cleanest.and.lightest.grade.and.is.most.preferred.for.the.U.S..market..The.wild. gum.(called.Hashab.wady).is.collected.on.a.part-time.basis.in.the.dry.season,.from.October.to.May.or.June,.by.natives.whose.main. occupation.is.usually.farming..After.gathering,.it.is.taken.to.central.collecting.stations.where.it.is.auctioned.under.government.super-vision,.graded.by.hand.and.dried.before.exporting.to.gum.suppliers.in.all.parts.of.the.world..Then.it.is.resorted,.ground,.processed. and.graded.to.various.specifications. Clear,.white.(sun-bleached).spheroidal.tears,.up.to.32.mm.in.diameter,.also.occur.as.flakes..Chemically,.gum.Arabic.is.a.neutral.or. slightly.acid.salt.of.a.complex.polysaccharide.containing.calcium,.magnesium.and.potassium.cations..Its.most.distinguishing.prop- erty.among.the.natural.gums.is.its.extreme.solubility.in.water..Solutions.of.over.50%.concentration.may.be.prepared..Gum.Arabic. is.best.described.as.“heteropolymolecular,”.that.is,.a.polymer.system.having.either.a.variation.in.monomer.(galactose,.arabinose,. rhamnose,.glucuronic.acid.and.4-O-methylgucuronic.acid).composition.and/or.variation.in.the.mode.of.linking.and.branching.of.the. monomer.units,.in.addition.to.a.distribution.in.molecular.weight. Major.uses.of.gum.Arabic.in.foods.are.as.a.fixative.for.flavors,.a.foam.stabilizer.in.beverages,.an.adhesive.for.icings.and.toppings,. and.an.emulsifier.and.stabilizer.in.confectionary.and.ice.cream..It.is.also.widely.used.in.the.pharmaceutical,.cosmetic,.paper,.textile,. paint,.ink.and.lithography.industries. Consumption: Annual:.12,000,000.00.lb. Individual:.10.1694.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.169.179, 172.780,.184.1330,.582.7330;.27.CFR.24.246;.240.1051 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996);.HOC.(1992) JECFA:.ADI:.Not.specified.(1989) Trade association guidelines:.FEMA.PADI:.2.47.mg. IOFI:.Natural Specifications:.(FCC,.1996) Appearance White.or.yellowish.white.spheroidal. tears Heavy.metals.(as.Pb) Not.more.than.0.002% Arsenic.(as.As) Not.more.than.3.mg/kg Identification To.10.mL.of.a.cold.1-in-50.solution.of. acacia,.add.0.2.mL.diluted.lead. subacetate.TS;.a.flocculent,.or.curdy,. white.precipitate.is.formed. immediately Ash.(acid-insoluble) Not.more.than.0.5% Insoluble.matter Not.more.than.1% Ash.(total) Not.more.than.4% Solubility 1.g.Dissolves.in.2.mL.water 2. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.59 1.53 Imitation.dairy 9.56 12.50 Baked.goods 0.78 3.84 Instant.coffee,.tea 0.13 0.80 Breakfast.cereals 0.07 0.18 Meat.products 0.99 3.37 Chewing.gum 27.83 28.04 Milk.products 0.04 0.04 Condiments,.relishes 0.09 0.11 Nonalcoholic.beverages 0.36 0.66 Confection,.frosting 12.72 14.86 Nut.products 6.38 7.28 Fats,.oils 4.34 12.61 Other.grains 10.00 10.00 Frozen.dairy 0.24 0.32 Snack.foods 5.72 28.57 Fruit.juice 0.36 0.56 Soft.candy 269.20 452.10 Fruit.ices 5.00 9.99 Soups 0.04 0.04 Gelatins,.puddings 0.61 5.28 Sugar.substitutes 10.00 10.00 Hard.candy 276.50 284.70 Aroma threshold values: n/a Taste threshold values: Absolute;.taste.characteristics.at.15.ppm:.spicy.sweet,.fruity.and.honey.with.a.woody,.herbal.nuance. ACETAL Synonyms: Acetaldehyde.diethyl.acetal;.Acetaldehyde.ethyl.acetal;.Acetol;.Diethylacetal;.Dithane,.1,1-diethoxy-;.Ethylidene.diethyl. ether;.Ethylidenediethyl.ether;.1,1-Diethoxyethane CAS.No.: 105-57-7 FL.No.: 06.001 FEMA.No.: 2002 NAS.No.: 2002 CoE.No.: 35 EINECS.No.: 203-310-6 JECFA.No.: 941 Description:.Acetal.has.a.refreshing,.pleasant,.fruity-green.odor. Consumption: Annual:.1000.00.lb. Individual:.0.0008474.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.23.ppm;.Food:.20.ppm FDA:.21 CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.11.580.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H14O2/118.18 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.378–1.386.(20°C) Appearance Volatile.colorless.liquid Solubility Soluble.in.alcohol.(1.mL.in.1.mL.95%. ethanol).propylene.glycol.and. vegetable.oils;.slightly.soluble.in. water Assay.(min) 95%.C6H14O2 Specific.gravity 0.822–0.831.(25°C) Boiling.point 102°C ACETAL . 3 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 13.33 Gelatins,.puddings 36.39 66.78 Baked.goods 65.20 89.70 Hard.candy 4.20 4.20 Chewing.gum 154.70 154.70 Nonalcoholic.beverages 5.41 10.55 Fats,.oils 1.80 2.50 Soft.candy 32.69 55.93 Frozen.dairy 35.66 72.70 Synthesis: From.ethyl.alcohol.and.acetaldehyde.in.the.presence.of.anhydrous.calcium.chloride.or.small.amounts.of.mineral. acids.(HCl). Aroma threshold values: Detection:.4.to.42.ppb Taste threshold values: n/a Natural occurrence:.Present.in.some.liquors.(e.g.,.sake,.whiskey.and.cognac);.also.detected.and.quantitatively.assessed.in.rums.. Found.in.apple.juice,.orange.juice,.orange.peel.oil,.bitter.orange.juice,.strawberry.fruit,.raw.radish,.Chinese.quince.fruit,.Chinese. quince.flesh,.udo.(Aralia cordata Thunb.). ACETALDEHYDE Synonyms: Ethanal;.Acetic.aldehyde;.Acetylaldehyde;.Ethyl.aldehyde CAS.No.: 75-07-0 FL.No.: 05.001 FEMA.No.: 2003 NAS.No.: 2003 CoE.No.: 89 EINECS.No.: 200-836-8 JECFA.No.: 80 Description:.Acetaldehyde. is.a.colorless,.flammable. liquid.with.a.characteristic.pungent,.penetrating,.ethereal.odor..As.a.flavor. ingredient/enhancer,.as,.for.example,.in.orange.juice,.acetaldehyde.helps.create.naturalness,.fruitiness.and.juiciness. Consumption: Annual:.186666.6.lb.. Individual:.0.1581.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.23.ppm;.Food:.20.ppm FDA:.21 CFR.182.60,.582.60;.27.CFR.19.460,.21.et seq. FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1997). Trade association guidelines: FEMA.PADI:.35.261.mg.. IOFI:.Nature.Identical Empirical Formula/MW: C2H4O/44.05 Specifications:.(FCC,.1996) Acid.value.(max) 5.0 Boiling.point 21°C Appearance Colorless,.liquid Residue.on. evaporation 0.0006% Assay.(min) 99% Solubility Miscible.in.water,.alcohol.and.organic. solvents ACETALDEHYDE 4. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 470.00 470.00 Hard.candy 9.29 21.49 Baked.goods 30.00 280.00 Imitation.dairy 0.20 0.70 Cheese 0.0005 600.00 Jams,.jellies 23.00 50.00 Chewing.gum 0.78 9.20 Meat.products 1.67 5.53 Condiment,.relish 0.50 5.00 Milk.products 76.00 76.00 Confection,.frosting 83.00 2000.00 Nonalcoholic.beverages 38.00 190.00 Fats,.oils 0.10 4.00 Reconstituted.vegetables 0.0085 0.02 Frozen.dairy 94.00 150.00 Snack.foods 0.25 10.00 Fruit.ices 50.00 100.00 Soft.candy 3.00 1000.00 Gelatin,.pudding 8.10 100.00 Sweet.sauce 13.00 230.00 Gravies 0.61 53.00 Synthesis: The.method.of.synthesis.is.dependent.on.the.price.of.feedstock.and.may.be.produced.by.a.number.of.methods:.(1).by. oxidation.of.ethyl.alcohol.with.potassium.dichromate.or.manganese.dioxide.in.the.presence.of.sulfuric.acid;.(2).by.addition.of.water. to.acetylene;.(3).by.formation.during.the.natural.alcoholic.fermentation.process..Recovery.is.effected.by.suitable.fractionation,.sub- sequent.preparation.of.the.acetaldehyde.ammonia.and.final.treatment.of.the.addition.compound.with.diluted.sulfuric.acid. Aroma threshold values: Detection:.0.7.to.200.ppb;.Recognition:.27.to.380.ppb Taste threshold values: n/a Natural occurrence: Reported.found.in.oak.and.tobacco.leaves;.in.the.fruital.aromas.of.pear,.apple,.raspberry,.strawberry.and.pine- apple;.in.the.distillation.waters.of.Monarda punctata, orris,.cumin,.chenopodium;.in.the.essential.oils.of.Litsea cubeba, Magnolia grandiflora, Artemisia brevifolia, rosemary,.balm,.clary.sage,.Mentha arvensis, daffodil,.bitter.orange,.camphor,.angelica,.fennel,. mustard,.Scotch.blended.whiskey,.Japanese.whiskey,.rose.wine,.blackberry.brandy.and.rum. ACETALDEHYDE, BUTYL PHENETHYL ACETAL Synonyms: Benzene, (2-(1-butoxyethoxy)ethyl)-; 2-Butoxy-2-phenylethoxy-ethane.Acetal.R;.Pepital;.1-Phenethoxy-1-propoxy- ethane;. Propyl. phenethyl. acetal;. 2-(1-Butoxyethoxy)ethyl. benzene;. Benzene,. 2-(1-butoxyethoxy)ethyl-;. 2-(1-Butoxyethoxy) ethyl.benzene CAS.No.: 64577-91-9 FL.No.: 06.036 FEMA.No.: 3125 NAS.No.:3125 CoE.No.: 10007 EINECS.No.: 264-948-9 JECFA.No.: 1001 Description:.A.liquid.with.a.green.leafy.aroma.and.a.green.paper.taste. Consumption:.Annual:.<1.00.lb. Individual:.0.00000084.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines: FEMA.PADI:.0.546.mg. IOFI:.Artificial Empirical Formula/MW: C14H22O2/222.33 ACETALDEHYDE, BUTYL PHENETHYL ACETAL . 5 Specifications:.(JECFA,.2008) Acid.value.(max). 1.0 Refractive.index 1.467–1.481.(20°C) Appearance Colorless.liquid Solubility Miscible.in.oils;.miscible.in.ethanol.at. room.temperature Assay.(min) 97% Specific.gravity 0.923–0.935.(25°C) Boiling.point 280–282°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.00 3.00 Nonalcoholic.beverages 1.67 3.00 Frozen.dairy 2.33 3.00 Soft.candy 3.00 4.00 Gelatins,.puddings 1.00 3.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ACETALDEHYDE DI-cis-3-HEXENYL ACETAL Synonyms: 1,1-bis[3(Z)-Hexenyloxy]propane; (Z,Z)-1,1ʹ-[Ethylidenebis(oxy)]di(hex-3-ene); 3-Hexene, 1,1ʹ-(ethylidenebis(oxy)) bis-, (3Z,3ʹZ)-; Acetaldehyde di-(Z)-3-hexen-1-yl acetal;. Acetaldehyde. di-(Z)-3-hexenyl. acetal;. (Z,Z)-1,1́ -(Ethylidenebis(oxy)) di(hex-3-ene);.3-Hexene,.1,1́ -(ethylidenebis(oxy))bis-,.(Z,Z)-;.Leaf.alcohol.(dihexenyl).acetal CAS.No.: 63449-64-9 FL.No.: n/a FEMA.No.: 4381 NAS.No.: n/a CoE.No.: n/a EINECS.No. 264-154-2 JECFA.No.: 1747 Description:.Clear,.colorless.liquid;.strong,.green,.herbaceous.aroma. Consumption: Odor.and/or.flavor.used.in.balsam,.green,.herbal,.and.leaf... Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: FEMA.PADI:.2.717.mg. IOFI:.n/a Empirical Formula/MW: C14H26O2/226.36 CH3 O CH3 O CH3 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.442–1.448.(20°C) Assay.(min) 96% Solubility Insoluble.in.water;.soluble.in.organic. solvents.and.ethanol Boiling.point 278–279°C. Specific.gravity 0.864–0.870.(25°C) ACETALDEHYDE DI-cis-3-HEXENYL ACETAL 6. Reported uses (ppm):.(FEMA,.2007) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.00 300.00 Imitation.dairy 5.00 500.00 Breakfast.cereal 2.00 300.00 Jams/jellies 5.00 500.00 Cheese 2.00 300.00 Meat.products 2.00 300.00 Chewing.gum 5.00 500.00 Nonalcoholic.beverages 5.00 300.00 Condiment/relishes 2.00 300.00 Other.grains 5.00 500.00 Confection/frosting 5.00 500.00 Processed.fruits 5.00 500.00 Egg.products 2.00 300.00 Processed.vegetables 5.00 500.00 Fats/oils 5.00 500.00 Seasonings/flavors 5.00 500.00 Frozen.dairy 5.00 500.00 Snack.foods 2.00 300.00 Fruit.ices 5.00 500.00 Soft.candy 5.00 500.00 Gelatins/puddings 5.00 500.00 Soups 2.00 300.00 Gravies 5.00 500.00 Sweet.sauces 5.00 500.00 Hard.candy 5.00 500.00 Synthesis:.n/a Aroma threshold values:.High.strength.odor,.green.type;.recommend.smelling.in.a.10.00%.solution.or.less. Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. ACETALDEHYDE DIISOAMYL ACETAL Synonyms:. 1,1́ -(Ethylidenebis(oxy))bis(3-methylbutane);. Butane,1,1-[ethylidenebis(oxy)]bis[3-methy]-;. 3-Methyl-1-[1-(3-methy.l- butoxy)-ethoxy]-butane;.1,1-bis(3-Methylbutoxy)ethane;.1,1-Di-isopentyloxyethane CAS.No.: 13002-09-0 FL.No.: 06.055 FEMA.No.: 4024 NAS.No.: n/a CoE.No.: 10028 EINECS.No.: 235-839-3 JECFA.No.: 1729 Description: n/a Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: PADI:.6.599.mg.(FEMA). IOFI:.n/a Empirical Formula/MW: C12H26O2/202.34 H3C CH3 CH3 CH3CH3 O O Specifications:.(JECFA,.2008) Acid.value.(max). 1.0 Refractive.index 1.410–1.420.(20°C) Appearance Clear,.colorless.liquid Solubility Soluble.in.nonpolar.solvents.and. ethanol;.insoluble.in.water Assay.(min) 95% Specific.gravity 0.822–0.832.(25°C) Boiling.point 70°C.(2.5.mmHg) ACETALDEHYDE DIISOAMYL ACETAL . 7 Reported uses (ppm):.(FEMA,.2001) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 10.00 20.00 Milk.products 10.00 20.00 Baked.goods 25.00 50.00 Nonalcoholic.beverages 10.00 20.00 Fish.products 10.00 20.00 Seasonings,.flavors 10.00 20.00 Frozen.dairy 15.00 30.00 Snack.foods 10.00 20.00 Fruit.ices 10.00 20.00 Soft.candy 15.00 30.00 Gelatins,.puddings 15.00 30.00 Soups 15.00 30.00 Hard.candy 20.00 40.00 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly.present.in.grape.brandy,.apple.brandy,.rum,.sherry.and.cider. ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL Synonyms: 3-Hexene, 1-(1-ethoxyethoxy)-, (3Z)-; Acetaldehyde.ethyl.cis-3-hexenyl.acetal;.cis-1-(ethoxyethoxy)-3-hexene;.Ethyl. cis-3-hexenyl.acetal;.3-Hexene,.1-(1-ethoxyethoxy)-.(Z)-;.cis-3-Hexenyl.ethyl.acetal.of.acetaldehyde;.Leaf.alcohol.(ethyl).acetal CAS.No.: 28069-74-1 FL.No.: 06.081 FEMA.No.: 3775 NAS.No.: n/a CoE.No.: 10034 EINECS.No.: 248-817-3 JECFA.No.: 943 Description: A.colorless.liquid.with.a.powerful,.green,.herbaceous.odor. Consumption:.Annual:.70.00.lb.. Individual:.0.00008333.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.0.00995.mg. IOFI:.Natural Empirical Formula/MW: C10H20O2/172.27 Specifications:.(JECFA,.2008) Acid.value.(max) 2.0 Refractive.index 1.430–1.435.(20°C) Appearance Colorless.mobile.liquid Solubility Insoluble.in.water;.soluble.in.organic. solvents,.oils;.miscible.in.ethanol.at. room.temperature Assay.(min) 97% Specific.gravity 0.846–0.856.(25°C) Boiling.point 85°C.(7.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Chewing.gum 3.00 7.00 Hard.candy 2.00 5.00 Fruit.ices 0.02 0.10 Milk.products 0.08 0.40 Gelatins,.puddings 0.04 0.40 Nonalcoholic.beverages 0.04 0.30 ACETALDEHYDE ETHYL (Z)-3-HEXENYL ACETAL 8. Synthesis: From.acetaldehyde.diethyl.acetal.(acetal).with.cis-3-hexenol. Aroma threshold values:.Aroma.characteristics.at.1.0%:.sharp,.fresh,.green.rind.and.green.beanlike.character. Taste threshold values: Taste.characteristics.at 1.ppm:.dry,.green,.rindy.with.a.fruity.finish,.slightly.buttery.and.mushroom-like. with.metallic.nuances. Natural occurrence:.Reported.found.in.guava.fruit.(Psidium guajava L.).and.plum. ACETALDEHYDE HEXYL ISOAMYL ACETAL Synonyms: 1-Hexyloxy-1-(3-methylbutyl)oxypropane; 1-Hexoxy-1-(3-methylbutoxy)ethane; Acetaldehyde hexyl 3-methylbu- tyl acetal; 1-Hexyloxy-1-isopentyloxyethane; Acetaldehyde hexyl isoamyl acetal CAS.No.: 233665-90-2 FL.No.: 06.114 FEMA.No.: 4365 NAS.No.: n/a CoE.No.: n/a EINECS.No. n/a JECFA.No.: 1727 Description:.Colorless.liquid;.sweet,.fruity.aroma. Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: FEMA.PADI:.0.104.mg. IOFI:.n/a Empirical Formula/MW: C13H28O2/216.36 CH3 O C H3 O C H3CH3 Specifications:.(JECFA,.2008) Assay.(min) 97%.(sum.of.three.components) Refractive.index 1.418–1.423.(20°C) Boiling.point 240–241°C. Solubility Insoluble.in.water;.soluble.in.organic. solvents.and.ethanol Other.requirements Contains.acetaldehyde.hexyl.isoamyl. acetal.(51–53%),.acetaldehyde. dihexyl.acetal.(26–28%).and. acetaldehyde.diisoamyl.acetal. (17–19%) Specific.gravity 0.833–0.838.(25°C) Reported uses (ppm):.(FEMA,.2007) Food Category Usual Max. Nonalcoholic.beverages 1.00 10.00 Synthesis:.n/a Aroma threshold values:.Medium.strength.odor;.recommend.smelling.in.a.10.00%.solution.or.less.Taste threshold values:.n/a Natural occurrence:.Not.reported.found.in.nature. ACETALDEHYDE HEXYL ISOAMYL ACETAL . 9 ACETALDEHYDE 1,3-OCTANEDIOL ACETAL Synonyms: 4-Methyl-2-pentyl-1,3-dioxane; 2-Methyl-4-pentyl-1,3-dioxane CAS.No.: 202188-43-0 FL.No.: n/a FEMA.No.: 4376 NAS.No.: n/a CoE.No.: n/a EINECS.No. n/a JECFA.No.: 1749 Description:.Clear,.colorless.liquid;.green,.ethereal.aroma. Consumption: Odor.and/or.flavor.used.in.green. . Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: FEMA.PADI:.0.038.mg. IOFI:.n/a Empirical Formula/MW: C10H20O2/172.27 C H3 O OCH3 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.429–1.433.(20°C) Assay.(min) 96% Specific.gravity 0.900–0.906.(25°C) Boiling.point 219–220°C Solubility Insoluble.in.water;.soluble.in.organic. solvents.and.ethanol Reported uses (ppm): (FEMA, 2007) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.40 2.00 Jams/jellies 0.50 2.50 Fruit.ices 0.50 2.50 Nonalcoholic.beverages 0.20 1.00 Hard.candy 1.00 5.00 Synthesis:.n/a Aroma threshold values:.Medium.strength.odor,.green.type;.recommend.smelling.in.a.10.00%.solution.or.less. Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. ACETALDEHYDE PHENETHYL PROPYL ACETAL Synonyms: Acetal.R;.Pepital;.1-Phenethoxy-1-propoxy-ethane;.Propyl.phenethyl.acetal;.Acetaldehyde.propyl.phenylethyl. acetal;. Benzene,.(2-(1-propoxyethoxy)ethyl)-;.(2-(1-Propoxyethoxy)ethyl)benzene;.(2-(1-Propoxyethoxy)ethyl).benzene CAS.No.: 7493-57-4 FL.No.: 06.016 FEMA.No.: 2004 NAS.No.: 2004 CoE.No.: 511 EINECS.No.: 231-327-9 JECFA.No.: 1000 Description:.A.colorless.liquid.with.an.odor.described.as.being.pleasant,.clean.or.green.or.as.having.a.very.strong.odor.of.green. leaves..It.has.a.green.pepper.taste.and.is.useful.in.vegetable.and.fruit.flavors. Consumption: Annual:.433.33.lb.. Individual:.0.0003672.mg/kg/day Regulatory Status: CoE:.Used.provisionally FDA:.21 CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). ACETALDEHYDE PHENETHYL PROPYL ACETAL 10. Trade association guidelines: FEMA.PADI:.3.137.mg.. IOFI:.Artificial Empirical Formula/MW: C13H20O2/208.30 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.475–1.483.(20°C) Appearance Colorless.liquid Solubility Miscible.in.oils;.miscible.in.ethanol.at. room.temperature Assay.(min) 96% Specific.gravity 0.944–0.950.(25°C) Boiling.point 272°C Specifications:.(Burdock,.1997) Appearance Colorless,.stable.liquid Solubility 1:7.in.70%.ethanol;.1:2.in.80%. ethanol Flash.point 95°C Specific.gravity 0.944–0.950.(25°C/25°C) Refractive.index 1.4770–1.4820.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.00 7.00 Gravies 0.50 2.00 Baked.goods 7.75 15.00 Nonalcoholic.beverages 2.67 6.33 Frozen.dairy 8.67 20.00 Processed.vegetables 15.00 20.00 Gelatins,.puddings 7.67 13.00 Soft.candy 7.00 11.00 Synthesis: From.acetaldehyde.with.a.mixture.of.propyl.and.β-phenyl.ethyl.alcohols. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ACETAMIDE Synonyms:.Acetic acid amide; Acetimidic acid; Ethanamide; Ethanamidic acid; Methanecarboxamide CAS.No.: 60-35-5 FL.No.: 16.047 FEMA.No.: 4251 NAS.No.: n/a CoE.No.: n/a EINECS.No.: 200-473-5 JECFA.No.: n/a Description:.White.to.pale.yellow.crystalline.powder;.mousy.aroma. Consumption: Odor.and/or.flavor.used.in.cereal,.cheese,.dairy,.fish,.fruit,.and.meat...Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.0.252.mg. IOFI:.n/a Empirical Formula/MW: C2H5NO./59.07 CH3 O NH2 ACETAMIDE . 11 Specifications:.(JECFA,.2008) Assay.(min) 99% Melting.point 79–81°C Boiling.point 221–222°C Solubility Soluble.in.water.(12600.mg/L,.25°C). and.ethanol Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 1.00 5.00 Meat.products 0.20 1.00 Breakfast.cereals 0.20 1.00 Milk.products 0.40 2.00 Cheese 0.40 2.00 Other.grains 0.20 1.00 Condiments,.relishes 0.10 0.50 Poultry 0.20 1.00 Confection,.frosting 1.00 5.00 Processed.fruits 0.40 2.00 Fats,.oils 0.10 0.50 Seasonings,.flavors 0.10 0.50 Fish.products 0.20 1.00 Snack.foods 1.00 5.00 Frozen.dairy 0.40 2.00 Soups 0.10 0.50 Fruit.ices 0.40 2.00 Synthesis: Aroma threshold values: n/a Taste threshold values:.n/a Natural occurrence:.Not.reported.found.in.nature. ACETANISOLE Synonyms: Acetophenone,. 4ʹ-methoxy-;. 4-Acetylanisole;. p-Acetylanisole;. Ethanone,. 1-(4-methoxyphenyl)-;. Linarodin;. 4ʹ-Methoxyacetophenone;. 4-Methoxyacetophenone;. p-Methoxyacetophenone;. 1-(4-Methoxyphenyl)ethanone;. p-Methoxyphenyl. methyl.ketone;.Methyl.p-methoxyphenyl.ketone;.4-Methoxyphenyl.methyl.ketone;.Novatone;.Vananote CAS.No.: 100-06-1 FL.No.: 07.038 FEMA.No.: 2005 NAS.No.: 2005 CoE.No.: 570 EINECS.No.: 202-815-9 JECFA.No.: 810 Description:.Yellowish-white.crystals.with.an.odor.similar.to.that.of.p-methylacetopheneone,.suggestive.of.hawthorn.and.floral.note. of.heliotrope,.possessing.a.bitter.and.unpleasant.taste..Useful.in.vanilla,.nut,.tobacco.and.butter.flavors. Consumption: Annual:.5600.00.lb. .Individual:.0.004745.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.10.ppm;.Food:.20.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.9.088.mg.. IOFI:.Nature.Identical Empirical Formula/MW: C9H10O2/150.18 Specifications:.(JECFA,.2008) Appearance Colorless.to.pale-yellow.fused.solid Melting.point 36–38°C Assay.(min) 97%.(sum.of o,m,p-isomers) Solubility Very.soluble.in.ethanol;.soluble.in. organic.solvents,.oils;.insoluble.in. water Boiling.point 153°C.(26.mmHg) ACETANISOLE 12. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.0001 0.0001 Hard.candy 278.30 335.00 Baked.goods 1.50 2.00 Meat.products 100.00 100.00 Chewing.gum 110.00 110.00 Nonalcoholic.beverages 7.80 150.00 Frozen.dairy 1.00 2.00 Soft.candy 2.10 31.00 Gelatins,.puddings 0.20 0.20 Synthesis:.From.anisole.and.acetyl.chloride.in.the.presence.of.aluminum.chloride.and.carbon.disulfide;.from.anisole.and.acetic.acid. in.the.presence.of.boron.trifluoride. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.sweet,.anisic,.fruity,.cherry.with.powdery.vanilla.nuances. Natural occurrence:.Reported. found. in.European.cranberry. (Vaccinium oxycoccus.L.),. guava. fruit. (Psidium guajava.L.),.Vitis labrusca.L.,.tomato,.anise.(Pimpinella anisum.L.),.mentha.oils,.grilled.and.roasted.beef,.sherry,.cloudberry.(Rubus chamaemorus. L.),.salted.and.pickled.plums,.Illicium verum.and.black.chokeberry.(Aronia melanocarpa ell.). ACETIC ACID Synonyms: Acetic acid, glacial [USAN:JAN]; Ethanoic.acid;.Acetic acid glacial;.Acetic.acid. (aqueous. solution);.Ethylic.acid;. Methanecarboxylic.acid;.Pyroligneous acid;.Vinegar acid;.Vosol;.Acetic.acid,.of.a.concentration.of.more.than.10%,.by.weight.of. acetic.acid CAS.No.: 64-19-7 FL.No.: 08.002 FEMA.No.: 2006 NAS.No.: 2006 CoE.No.: 2 EINECS.No.: 200-580-7 JECFA.No.: 81 E.No.: 260 Description:.Acetic.acid,.CH3COOH,.is.a.colorless,.volatile.liquid.at.ambient.temperatures..The.pure.compound,.glacial.acetic.acid,. owes.its.name.to.its.ice-like.crystalline.appearance.at.15.6°C..As.generally.supplied,.acetic.acid.is.a.6.N.aqueous.solution.(about.36%). or.a.1.N.solution.(about.6%)..These.or.other.dilutions.are.used.in.adding.appropriate.amounts.of.acetic.acid.to.foods..Acetic.acid.is. the.characteristic.acid.of.vinegar,.its.concentration.ranging.from.3.5.to.5.6%..Acetic.acid.and.acetates.are.present.in.most.plants.and.animal.tissues.in.small.but.detectable.amounts..They.are.normal.metabolic.intermediates,.are.produced.by.such.bacterial.species.as. Acetobacter.and.can.be.synthesized.completely.from.carbon.dioxide.by.such.microorganisms.as.Clostridium thermoaceticum..The. rat.forms.acetate.at.the.rate.of.1%.of.its.body.weight.per.day. As.a.colorless.liquid.with.a.strong,.pungent,.characteristic.vinegar.odor,.it.is.useful.in.butter,.cheese,.grape.and.fruit.flavors.. Very.little.pure.acetic.acid.as.such.is.used.in.foods,.although.it.is.classified.by.FDA.as.a.GRAS.material..Consequently,.it.may. be.employed.in.products.that.are.not.covered.by.Definitions.and.Standards.of.Identity..Acetic.acid.is.the.principal.component.of. vinegars.and.pyroligneous.acid..In.the.form.of.vinegar,.more.than.27.million.lb.were.added.to.food.in.1986,.with.approximately. equal.amounts.used.as.acidulants.and.flavoring.agents..In.fact,.acetic.acid.(as.vinegar).was.one.of.the.earliest.flavoring.agents.. Vinegars.are.used.extensively.in.preparing.salad.dressing.and.mayonnaise,.sour.and.sweet.pickles.and.numerous.sauces.and.cat- sups..They.are.also.used.in.the.curing.of.meat.and.in.the.canning.of.certain.vegetables..In.the.manufacture.of.mayonnaise,.the. addition.of.a.portion.of.acetic.acid.(vinegar).to.the.salt-.or.sugar-yolk.reduces.the.heat.resistance.of.Salmonella..Water.binding. compositions.of.sausages.often.include.acetic.acid.or.its.sodium.salt,.while.calcium.acetate.is.used.to.preserve.the.texture.of.sliced,. canned.vegetables. Consumption: Annual:.7,033,333.3.lb. .Individual:.5.9604.mg/kg/day Regulatory Status: CoE:.Approved FDA:.21 CFR.131.111,.133.et seq.,.169 et seq.,.173.et seq.,.184.1005,.582.1005;.27.CFR.4.21,.5.22,.21.et seq.,.24.et seq. FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.excipient.(CDER,.1996) JECFA:.ADI.acceptable..Small.residues.of.acetic.acid.on.food.(which.has.been.treated.with.antimicrobial.washing.solutions).at.the. time.of.consumption.would.not.pose.a.safety.concern.(2004). Trade association guidelines: FEMA.PADI:.2.146.mg.. IOFI:.Natural Empirical Formula/MW: C2H4O2/60.05 ACETIC ACID . 13 Specifications:.(FCC,.1996) Appearance Clear,.colorless.liquid Readily.oxidizable. substances Passes.test Assay Not.less.than.99.5%.and.not.more.than. 100.5%,.by.weight.of.C2H4O2 Solidification.point Not.lower.than.15.6°C Boiling.point 118°C Solubility Miscible.in.water,.glycerin.and. alcohol Heavy.metals Not.more.than.10.mg/kg Specific.gravity 1.049 Nonvolatile.residue Not.more.than.0.005% Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.11 0.18 Hard.candy 0.17 0.17 Baked.goods 0.11 0.16 Imitation.dairy 0.14 0.14 Cheese 0.00 0.00 Meat.products 7.84 16.27 Chewing.gum 0.07 0.70 Milk.products 0.80 1.25 Condiments,.relishes 135.60 135.70 Nonalcoholic.beverages 0.06 0.23 Fats,.oils 14.93 30.86 Snack.foods 1.50 1.50 Frozen.dairy 0.03 0.05 Soft.candy 0.05 0.07 Gelatins,.puddings 0.04 0.06 Sweet.sauce 0.11 0.11 Gravies 1.82 12.14 Synthesis:.From.the.destructive.distillation.of.wood.from.acetylene.and.water.and.from.acetaldehyde.by.subsequent.oxidation.with. air..Pure.acetic.acid.is.produced.commercially.by.a.number.of.different.processes..As.dilute.solutions,.it.is.obtained.from.alcohol.by. the.“Quick-Vinegar.Process.”.Smaller.quantities.are.obtained.from.the.pyroligneous.acid.liquors.acquired.in.the.destructive.distilla- tion.of.hard.wood..It.is.manufactured.synthetically.in.high.yields.by.the.oxidation.of.acetaldehyde.and.of.butane,.and.as.the.reaction. product.of.methanol.and.carbon.monoxide. Vinegars.are.produced.from.cider,.grapes.(or.wine),.sucrose,.glucose.or.malt.by.successive.alcoholic.and.acetous.fermentations.. In.the.United.States,.the.use.of.the.term.“vinegar,”.without.qualifying.adjectives,.implies.only.cider.vinegar..Although.a.4.to.8%. solution.of.pure.acetic.acid.would.have.the.same.taste.characteristics.as.cider.vinegar,.it.could.not.qualify.as.a.vinegar,.since.it.would. lack.other.readily.detectable.components.characteristic.of.cider.vinegar..In.Great.Britain,.malt.vinegar.is.specified..On.the.European. continent,.wine.vinegar.is.the.most.common.variety. Aroma threshold values: Aroma.characteristics.at.1.0%:.sour.pungent,.cider.vinegar,.slightly.malty.with.a.brown.nuance. Taste threshold values: Taste.characteristics.at.15.ppm:.sour,.acidic.tangy. Natural occurrence:.Reported.found.in.vinegar,.bergamot,.cornmint.oil,.bitter.orange.oil,.lemon.petitgrain,.various.dairy.products. ACETIC ANHYDRIDE Synonyms:.Acetanhydride; Acetic.acid,.anhydride;.Acetic.oxide,.Acetyl.anhydride;.Acetyl.ether;.Acetyl.ether,.Acetyl.oxide; Ethanoic. anhydrate, Ethanoic.anhydride CAS.No.: 108-24-7 FL.No.: n/a FEMA.No.: n/a NAS.No.: n/a CoE.No.: n/a EINECS.No.: 203-564-8 JECFA.No.: n/a Description:.An.esterification.agent.used.in.the.preparation.of.modified.starch.and.for.acetylation.of.acetylated.monoglycerides..It. has.a.strong.acetic.odor. Consumption: Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.172.892 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996) JECFA:.n/a ACETIC ANHYDRIDE 14. Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Empirical Formula/MW: C4H6O3/102.09 H3C O CH3 O O Specifications: Appearance Clear,.colorless.liquid Solubility Slowly.soluble.in.water.(reacts) Boiling.point 140°C Specific.gravity 1.08.(15°C) Melting.point –73°C Vapor.pressure 4.(20°C) Reported uses: n/a Synthesis: It.may.be.synthesized.from.diacetyl.by.partial.reduction.with.zinc.and.acid.or.may.be.derived.from.fermentation. Aroma threshold values: Detection:.490.ppb;.Recognition:.1.5.ppm Taste threshold values: n/a Natural occurrence:.Reported.found.in.watercress.(Nasturtium officinale r..br.). ACETOIN Synonyms: Acetyl.methyl.carbinol;.Acetylmethylcarbinol;.2-Butanol-3-one;.2,3-Butanolone;.2-Butanone,.3-hydroxy-;.Dimethylketol;. 3-Hydroxy-2-butanone;.1-Hydroxyethyl.methyl.ketone;.gamma-Hydroxy-beta-oxobutane;.Methanol,.acetylmethyl- CAS.No.: 513-86-0 FL.No.: 07.051 FEMA.No.: 2008 NAS.No.: 2008 CoE.No.: 749 EINECS.No.: 208-174-1 JECFA.No.: 405 Description:.Acetoin.is.a.yellowish.liquid.with.a.bland,.woody,.yogurt.odor.and.a.fatty.creamy.“tub”.butter.taste..It.is.useful.as.a. flavor.ingredient.in.butter,.milk,.yogurt.or.strawberry.flavors. Consumption: Annual:.33833.3.lb.. Individual:.0.02867.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.5.ppm;.Food:.50.ppm FDA:.21.CFR.182.60,.184.1848,.582.60 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1998). Trade association guidelines: FEMA.PADI:.62.701.mg.. IOFI:.Natural Empirical Formula/MW: C4H8O2/88.11 Specifications:.(FCC,.1996) Appearance Monomer:.colorless.to.pale-yellow. liquid;.Dimer:.white.crystalline. powder Refractive.index 1.417–1.420.(20.0°C) Assay.(min) 96%.C4H8O2 Solubility Miscible.with.water,.propylene.glycol. and.alcohol;.insoluble.in.vegetable. oils Boiling.point 148°C Specific.gravity 1.005–1.019.(25.0°C) ACETOIN . 15 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.10 3.10 Hard.candy 18.20 84.89 Baked.goods 380.00 750.00 Imitation.dairy 50.00 100.00 Breakfast.cereals 0.67 0.67 Meat.products 12.29 24.27 Cheese 10.00 10.00 Milk.products .012 0.03 Chewing.gum 0.42 0.42 Nonalcoholic.beverages 1.80 17.00 Condiments,.relishes 2.00 8.00 Other.grains 200.00 400.00 Confection,.frosting 21.00 100.00 Reconstituted.vegetables 32.00 200.00 Fats,.oils 50.00 750.00 Seasoning,.flavors 30.00 90.00 Frozen.dairy 10.00 50.00 Snack.foods 36.00 98.00 Fruit.juice 0.03 0.03 Soft.candy 9.8 50.00 Gelatins,.puddings 81.00 81.00 Soups 0.05 0.05 Gravies 0.029 0.029 Sweet.sauce 98.00 98.00 Synthesis:.From.diacetyl.by.partial.reduction.with.zinc.and.acid..It.is.also.a.product.of.fermentation..Acetoin.is.an.optically.active. compound..The.d(–)acetyl.methyl.carbinol.is.obtained.from.fermentation.and,.in.mixture.with.other.products,.from.the.catalytic.oxidation.of.2,3-butanediol..The.1(+)acetyl.methyl.carbinol.is.also.obtained.from.fermentation..The.optically.pure.form.has.not.been. isolated;.the.optically.inactive.form.is.prepared.synthetically. Aroma threshold values:.Aroma.characteristics.at.1.0%:.strong.buttery.and.creamy. Taste threshold values: Taste.characteristics.at.10.ppm:.sweet,.creamy,.dairy,.and.butter-like. Natural occurrence:.Reported.found.in.fresh.apple,.butter,.cheddar.cheese,.coffee,.cocoa,.honey,.wheat.bread.and.wine. ACETOLEIN Synonyms:.Glyceryl.monooleate,.acetylated;.Monoglycerides,.acetylated;.9-Octadecenoic.acid.(9Z)-,.ester.with.1,2,3-propanetriol. diacetate;.Oleic.acid.ester.with.hydroxypropanediyl.diacetate CAS.No.: 28060-90-4 FL.No.: n/a FEMA.No.: n/a NAS.No.: n/a CoE.No.: n/a EINECS.No.: 248-807-9 JECFA.No.: n/a Description:.Acetylated.monoglycerides.consist.of.partial.or.complete.esters.of.glycerin.with.a.mixture.of.acetic.and.edible.fat- forming.fatty.acids..Acetolein.may.have.an.acetic.acid.odor,.but.is.practically.bland.in.taste. Consumption: Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.184.1323 FDA.(other):.21.CFR.184.1323 JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Empirical Formula/MW: C25H44O6/440.61 Specifications:.(Burdock,.1997) Appearance Varying.consistency.from.clear,.thin. liquids.to.solids,.white.to.pale-yellow. in.color Solubility Insoluble.in.water;.soluble.in.alcohol,. acetone,.etc. Reported uses (ppm): n/a Synthesis: The.food.additive.acetylated.monoglycerides.is.manufactured.by.(1).the.inter-esterification.of.edible.fats.with.triacetin. and.in.the.presence.of.catalytic.agents.that.are.not.food.additives.or.authorized.by.regulation,.followed.by.a.molecular.distillation.or. by.steam.stripping;.or.(2).the.direct.acetylation.of.edible.monoglycerides.with.acetic.anhydride.without.the.use.of.catalyst.or.molecu- lar.distillation,.and.with.the.removal.of.vacuum.distillation,.if.necessary,.of.the.acetic.acid,.acetic.anhydride.and.triacetin. ACETOLEIN 16. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ACETONE Synonyms: Acetone. oil;. Dimethyl. ketone;. Dimethylformaldehyde;. Dimethylketal;. Ketone. propane;. Ketone,. dimethyl;. Ketone,. dimethyl-;.β-Ketopropane;.Methyl.ketone;.Propanone;.2-Propanone;.Pyroacetic.acid;.Pyroacetic.ether CAS.No.: 67-64-1 FL.No.: 07.050 FEMA.No.: 3326 NAS.No.: 3326 CoE.No.: 737 EINECS.No.: 200-662-2 JECFA.No.: 139 Description:.A.clear.liquid.with.characteristic.aromatic.odor;.pungent,.somewhat.sweet.taste..It.is.used.as.a.flavor.enhancer,.flavoring. agent.or.adjuvant.solvent,.or.vehicle.washing.or.surface.removal.agent..Its.quick.miscibility.with.water,.alcohol,.ether,.chloroform.and. most.volatile.oils.makes.acetone.a.valuable.solvent.and.extractant. Consumption: Annual:.37.50.lb.. Individual:.0.0000317.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.2.ppm;.Food:.2.ppm FDA:.21.CFR.73.et seq.,.173.et seq.,.184.1848;.27.CFR.21.et seq. FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545) JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1998). Trade association guidelines: FEMA.PADI:.0.901.mg. IOFI:.Nature.Identical Empirical Formula/MW: C3H6O/58.08 Specifications:.(FCC,.1996) Acidity. (as acetic acid) Not.more.than.0.002% Nonvolatile.residue Not.more.than.10.mg/kg Aldehydes. (as formaldehyde) Not.more.than.0.002% Phenols Passes.test Alkalinity.(as.NH3) Not.more.than.10.mg/kg Refractive.index 1.356.(20°C) Appearance Clear,.colorless.liquid. Solubility Miscible.with.water,.alcohol,.ether,. chloroform.and.most.volatile.oils Assay Not.less.than.99.5%.and.not.more.than. 100.5%.by.weight.of.C3H6O Solubility.in.water Passes.test Distillation.range Within.a.range.of.10.including.56.10 Substances.reducing. permanganate Passes.test Heavy.metals.(as.Pb) Not.more.than.1.mg/kg Water Not.more.than.0.5% Methanol Not.more.than.0.05% Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.37 0.37 Milk.products 1.60 1.60 Baked.goods 3.00 9.00 Nonalcoholic.beverages 0.57 .057 Fats,.oils 14.00 20.00 Snack.foods 5.00 10.00 Frozen.dairy 3.00 5.00 Soft.candy 0.88 5.40 Gelatins,.puddings 0.60 0.60 Sweet.sauce 1.30 1.30 Jams,.jellies 0.27 0.27 Synthesis:.By.fermentation,.or.by.chemical.synthesis.from.isopropanol,.cumene.or.propane. Aroma threshold values: Detection:.40.to.476.ppm Taste threshold values: n/a ACETONE . 17 Natural occurrence:.Reported.found.in.apple,.pear,.grape,.pineapple,.strawberry,.raspberry,.tomato,.black.currant,.citrus,.onion.and. potato;.also.reported.found.in.cocoa.leaves,.in.Mexican.goosefoot.and.in.the.oils.of.coriander.and.lavender..In.trace.amounts.it.has. been.reportedly.identified.in.the.oil.of.bitter.orange,.in.distilled.wine.and.in.coffee.aroma. ACETONE PEROXIDES Synonyms:.Acetone.peroxide CAS.No.: 1336-17-0 FL.No.: n/a FEMA.No.: n/a NAS.No.: 1194 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description:.A.mixture.of.monomeric.and.linear.dimeric.acetone.peroxides.(mainly.2,2-hydroxyperoxypropane),.with.minor.pro- portions.of.higher.polymers,.usually.mixed.with.an.edible.carrier.such.as.cornstarch..The.cornstarch.mixture.is.a.fine,.white,.free- flowing.powder.having.a.sharp.acrid.odor.similar.to.that.of.hydrogen.peroxide.when.the.container.is.first.opened..Acetone.peroxides. are.used.in.foods.as.a.bleaching.agent,.maturing.agent.and.dough.conditioner..Acetone.peroxides.are.strong.oxidizing.agents.and. exposure.to.skin.and.eyes.should.be.avoided. Consumption:.Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.137.105,.172.802 FDA.(other):.n/a JECFA:.No.treatment.level.set.(1965) Trade association guidelines: FEMA.PADI:.n/a. IOFI:.n/a Empirical Formula/MW:.n/a Specifications:.(FCC,.1996) Appearance Monomeric.and.linear.dimeric.acetone. peroxides.are.usually.mixed.with.an. edible.carrier,.such.as.cornstarch,. resulting.in.a.fine,.white,.free-flowing. powder Heavy.metals.(as.Pb) Not.more.than.10.mg/kg Assay Yields.an.amount.of.hydrogen. peroxide.equivalent.to.not.less.than. 16.0%.acetone.peroxides Reported uses (ppm): Acetone.peroxide.is.formed.when.hydrogen.peroxide.30%.acts.on.acetone..The.introduction.of.dilute.sulfuric. acid.causes.the.reaction.to.go.into.completion..Acetone.peroxide.is.one.of.the.most.sensitive.explosives.known.to.man.and.great.care. is.needed.when.handling.this.compound. Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ACETOPHENONE Synonyms: Acetylbenzene;.Benzene,.acetyl-;.Benzoyl.methide;.Ethanone,.1-phenyl-;.Hypnon;.Hypnone;.Ketone,.methyl.phenyl;. Methyl.phenyl.ketone;.1-Phenyl-1-ethanone;.1-Phenylethanone;.Phenyl.methyl.ketone CAS.No.: 98-86-2 FL.No.: 07.004 FEMA.No.: 2009 NAS.No.: 2009 CoE.No.: 138 EINECS.No.: 202-708-7 JECFA.No.: 806 Description:.Acetophenone.has.a.characteristic.sweet,.pungent.and.strong.medicinal.odor.with.a.bitter,.aromatic.cherry.branch.taste.. It.is.useful.in.flavors.of.grape,.cherry.and.tobacco. Consumption:.Annual:.550.00.lb.. Individual:.0.0004661.mg/kg/day ACETOPHENONE 18. Regulatory Status: CoE:.Approved..Bev.:.1.ppm;.Food:.10.ppm FDA:.21.CFR 172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.5.552.mg. IOFI:.Nature.Identical Empirical Formula/MW: C8H8O/120.15 Specifications:.(JECFA,.2008) Appearance Colorless.liquid.that.will.solidify.at. 20°C Refractive.index 1.530–1.535.(20°C) Assay 98%.C8H8O Solubility Very.slightly.soluble.in.water;.soluble. in.organic.solvents,.oils;.miscible.in. ethanol.at.above.20°C Boiling.point 202°C Specific.gravity 1.022–1.028.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.10 1.00 Hard.candy 28.30 28.30 Chewing.gum13.12 45.07 Nonalcoholic.beverages 3.88 5.93 Frozen.dairy 10.57 14.45 Soft.candy 20.79 28.25 Gelatins,.puddings 17.93 24.50 Synthesis: From.benzene.and.acetylchloride.in.the.presence.of.aluminum.chloride.or.by.catalytic.oxidation.of.ethyl.benzene;.also. prepared.by.fractional.distillation.and.crystallization.from.the.essential.oil.of.Stirlingia latifolia. Aroma threshold values: Detection:.170.ppb;.Recognition:.2.9.ppm Taste threshold values: Taste.characteristics.at.10.ppm:.sweet,.nutty,.benzaldehyde.with.musty,.fruity.notes. Natural occurrence: Reported.found.in.cocoa,.beef,.raspberry,.peas,.and.concord.grape. 2-ACETOXY-3-BUTANONE Synonyms: Acetoin.acetate;.Acetyl.methyl.carbinyl.acetate;.2-Butanone,.3-(acetyloxy)-;.2-Butanon-3-yl.acetate CAS.No.: 4906-24-5 FL.No.: 09.186 FEMA.No.: 3526 NAS.No.: 3526 CoE.No.: 608 EINECS.No.: n/a JECFA.No.: 406 Consumption:Annual:.<.1.0.lb.. Individual:.0.00000026.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.1.ppm;.Food:.10.ppm FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1998). Trade association guidelines:.FEMA.PADI:.2.454.mg. IOFI:.Nature.identical Empirical Formula/MW: C6H10O3/130.14 Specifications:.(JECFA,.2000) Appearance Colorless.to.slightly.yellow.liquid Refractive.index 1.410–1.416.(20°C) Assay.(min) 98% Solubility Soluble.in.ethanol Boiling.point 74–75°C Specific.gravity 0.990–1.010.(25°C) 2-ACETOXY-3-BUTANONE . 19 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.37 20.00 Gelatins,.puddings 5.38 20.00 Baked.goods 10.60 49.30 Nonalcoholic.beverages 5.00 20.00 Frozen.dairy 5.37 20.00 Soft.candy 9.91 47.80 Synthesis:.n/a Aroma threshold values:.Detection.at.5.0%:.sweet,.fruity,.estry,.chemical,.pineapple,.apple,.banana.with.a.ketonic.nuance. Taste threshold values: Taste.characteristics.at.100.ppm:.fruity.body,.fleshy,.rimy,.grape,.and.winey. Natural occurrence:.Reported.found. in.pineapple.(Ananas comoscus),. roasted.chicken,. red.wine,.cocoa,.arctic.bramble.(Rubus articus.L.).and.pawpaw.(Asimina triloba.L. Dunal). 6-ACETOXYDIHYDROTHEASPIRANE Synonyms: 1-Oxaspiro(4.5)decan-6-ol,.2,6,10,10-tetramethyl-,.acetate;.(2.RS,.5SR,.6SR)-2,6,10,10-tetramethyl-1-oxaspirol(4,5)dec- 6-ol.acetate CAS.No.: 72541-09-4 FL.No.: n/a FEMA.No.: 3651 NAS.No.: 3651 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Consumption:.Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.0.010.m. IOFI:.n/a Empirical Formula/MW: C15H26O3/254.37 Specifications:.(Burdock,.1997) Appearance Partly.crystalline,.partly.liquid. (depending.on.C2.epimer.ratio) Solubility Insoluble.in.water;.soluble.in.fats Assay.(min) 97%.(1:1.mixture.of.C2.epimers) Specific.gravity 1.020.(20°C) Refractive.index 1.474.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.05 0.50 Meat.products 0.02 0.50 Condiments,.relishes 0.01 0.30 Seasoning,.flavorings 0.01 0.10 Gravies 0.01 0.20 Snack.foods 0.10 0.50 Instant.coffee,.tea 0.01 0.05 Soups 0.01 0.20 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. 6-ACETOXYDIHYDROTHEASPIRANE 20. (+/–)-1-ACETOXY-1-ETHOXYETHANE Synonyms:.Ethanol, 1-ethoxy-, acetate; 1-Ethoxy-1-ethanol acetate; 1-Ethoxyethyl acetate; Ethoxyethyl acetate CAS.No.: 1608-72-6 FL.No.: n/a FEMA.No.: 4069 NAS.No.: n/a CoE.No.: n/a EINECS.No.: 216-537-0 JECFA.No.: 1726 Description:.Clear,.colorless.liquid;.refreshing,.fruity.aroma. Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines:.FEMA.PADI:.0.153.mg. IOFI:.Artificial Empirical Formula/MW: C6H12O3/132.16 O O O C H3 C H3 C H3 Specifications:.(JECFA,.2008) Assay.(min) 95% Solubility Soluble.in.water;.soluble.in.ethanol Boiling.point 136–138°C Specific.gravity 0.947–0.951.(25°C) Refractive.index 1.386–1.392.(20°C) Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.30 10.00 Instant.coffee,.tea 0.50 10.00 Chewing.gum 20.00 50.00 Jams,.jellies 1.00 10.00 Confection,.frosting 0.50 10.00 Milk.products 0.50 5.00 Frozen.dairy 0.50 5.00 Nonalcoholic.beverages 0.20 5.00 Fruit.ices 1.00 10.00 Soft.candy 0.50 5.00 Gelatins,.puddings 0.50 5.00 Sweet.sauce 0.80 10.00 Hard.candy 1.00 10.00 Synthesis:.n/a Aroma threshold values: Medium.strength.odor;.recommend.smelling.in.a.10%.solution.or.less. Taste threshold values:.n/a Natural occurrence:.Not.reported.found.in.nature. 4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE Synonyms:.Furaneol.acetate;.3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-;.Furanone,.4-acetoxy-2,5-dimethyl-3(2H) CAS.No.: 4166-20-5 FL.No.: 13.099 FEMA.No.: 3797 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1456 Description:.May.contain.~3.0%.4-hydroxy-2,5-dimethyl-3(2H)-furanone.*.Organoleptic.characteristics:.caramel,.savory..Used.in. commercial.meat.flavors..First.used.in.food.in.1988. Consumption:.Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2004). *. Flavors and Fragrances Catalog,.Aldrich.Chemical.Co.,.2000.. (+/–)-1-ACETOXY-1-ETHOXYETHANE . 21 Trade association guidelines:.FEMA.PADI:.0.9310.mg. IOFI:.n/a Empirical Formula/MW: C8H10O4/170.16 O O CH3 O O C H3 CH3 Specifications:.(JECFA,.2008) Acid.value.(max) 5.0 Refractive.index 1.476–1.480.(20°C) Appearance Colorless.to.pale.yellow.liquid Solubility Slightly.soluble.in.water;.soluble.in. ethanol Assay.(min) 85% Specific.gravity 1.159–1.167.(25°C) Boiling.point 243°C Reported uses (ppm):.(FEMA,.1996) Food Category Usual Max. Food Category Usual Max. Baked.goods 5.00 10.00 Meat.products 2.00 5.00 Confection,.frosting 2.00 5.00 Snack.foods 2.00 5.00 Gelatins,.puddings 2.00 5.00 Soft.candy 2.00 5.00 Hard.candy 2.00 5.00 Soups 1.00 2.00 Imitation.dairy 2.00 5.00 Synthesis:.Synthesized.from.furaneol.and.acetic.acid. Aroma threshold values (ppb): n/a Taste threshold values (ppb): 75%.of.a.taste.panel.found.furaneol.acetate.intolerable.at.0.03–0.06%.in.water.containing.5%.sucrose. Natural occurrence:.Reported.present.in.strawberry.(0.001–0.01). 4-(p-ACETOXYPHENYL)-2-BUTANONE Synonyms: Acetate. of. 4-(hydroxyphenyl)-2-butanone;. 4-(p-Acetoxyphenyl)-2-butanone;. 4-(p-Acetoxyphenyl)-2-butanone;. p-(2- Acetylethyl)phenyl.acetate;.4-(4-(Acetyloxy)-phenyl)-.2-butanone;.2-Butanone,.4-(4-(acetyloxy)phenyl)-;.2-Butanone,.4-(p-hydroxy- phenyl)-,.acetate;.4-(p-Hydroxyphenyl)-2-butanone,.acetate;.4-(3-Oxobutyl)phenyl.acetate CAS.No.: 3572-06-3 FL.No.: 09.288 FEMA.No.: 3652 NAS.No.: 3652 CoE.No.: n/a EINECS.No.: 222-682-0 JECFA.No.: 731 Description:.A.yellow.liquid.with.sweet,.raspberry,.fruity.odor. Consumption: Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2000). Trade association guidelines: FEMA.PADI:.0.048.mg. IOFI:.Artificial Empirical Formula/MW: C12H14O3/206.24 4-(p-ACETOXYPHENYL)-2-BUTANONE 22. Specifications:.(JECFA,.2008) Appearance Yellow.liquid Refractive.index 1.506–1.512.(20°C) Assay.(min) 93%.(min..95%.combined.o-.and. p-isomers) Specific.gravity 1.096–1.100.(25°C) Boiling.point 155°C.(2.5.mmHg) Other.requirements Contains.2–5%.ortho isomer Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Chewing.gum 5.00 10.00 Imitation.dairy 0.20 1.00 Confectionary,.frosting 0.50 1.00 Jams,.jellies 0.20 1.00 Fruit.ices 0.50 1.00 Nonalcoholic.beverages 0.20 0.50 Gelatins,.puddings 1.00 2.00 Soft.candy 0.502.00 Hard.candy 1.00 2.00 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not.reported.found.in.nature. 4-ACETYL-6-tert-BUTYL-1,1-DIMETHYLINDANE Synonyms: 6-tert-Butyl-1,1-dimethylindan-4-yl.methyl.ketone;.Celestolide;.Ethanone,.1-(6-(1,1-dimethylethyl)-2,3-dihydro-1,1-di- methyl-1H-inden-4-yl)- CAS.No.: 13171-00-1 FL.No.: 07.133 FEMA.No.: 3653 NAS.No.: 3653 CoE.No.: n/a EINECS.No.: 236-114-4 JECFA.No.: 812 Description:.A.crystalline.compound.with.a.musky,.sweet,.animal.odor. Consumption: Annual:.<1.00.lb.. Individual:.0.00000001.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.Additional.data.required.(2001).. Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.Nature.Identical Empirical Formula/MW: C17H24O/244.38 Specifications:.(JECFA,.2008) Appearance Almost.white.crystals Melting.point 68–70°C Assay.(min) 97% Solubility Soluble.in.oils.and.ethanol;.insoluble. in.water Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Soft.candy n/a 8.00 Synthesis:.From.tert-butylbenzene. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.20.ppm:.solvent-like.with.a.dirty,.musty.brown,.earthy.nuance. 4-ACETYL-6-tert-BUTYL-1,1-DIMETHYLINDANE . 23 Natural occurrence:.Reported.found.in.cooked.asparagus. 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE Synonyms: 1-(3,4-Dihydro-2H-1,4-thiazin-5-yl)ethanone CAS.No.: 164524-93-0 101417-25-8 FL.No.: 15.114 FEMA.No.: 4296 NAS.No.: n/a CoE.No.: n/a EINECS.No. n/a JECFA.No.: 1766 Description:.Brown.crystals;.nutty,.cooked,.brown.and.roasted.aroma. Consumption:.Odor.and/or.flavor.used.in.coconut,.nuts,.nutmeg,.pina.colada,.popcorn,.etc.. Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: FEMA.PADI:.1.653.mg. IOFI:.n/a Empirical Formula/MW: C6H9NOS/143.21 Specifications:.(JECFA,.2008) Assay.(min) 99% Melting.point 120–125°C. Boiling.point 287–288°C Solubility Insoluble.in.water;.slightly.soluble.in. ethanol;.soluble.in.methylene. chloride Reported uses (ppm):.(FEMA,.2007) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2.00 10.00 Imitation.dairy 2.00 10.00 Baked.goods 5.00 20.00 Instant.coffee,.tea 2.00 10.00 Breakfast.cereal 5.00 20.00 Meat.products 1.00 5.00 Cheese 1.00 5.00 Milk.products 2.00 5.00 Condiments,.relishes 5.00 25.00 Nonalcoholic.beverages 1.00 10.00 Confections,.frostings 2.00 10.00 Other.grains 2.00 5.00 Egg.products 1.00 5.00 Processed.vegetables 1.00 5.00 Frozen.dairy 1.00 5.00 Seasonings,.flavors 50.00 1000.00 Gelatins,.puddings 2.00 10.00 Snack.foods 2.00 10.00 Granulated.sugar 2.00 10.00 Soft.candy 2.00 10.00 Hard.Candy 2.00 10.00 Sugar.substitutes 10.00 25.00 Synthesis:.n/a Aroma threshold values: High.strength.odor;.recommend.smelling.in.a.0.01%.solution.or.less. Taste threshold values:.n/a Natural occurrence:.Reported.found.in.popcorn. 2-ACETYL-3,5-DIMETHYLFURAN Synonyms:.Ethanone, 1-(3,5-dimethyl-2-furanyl)-; Ketone, 3-5-dimethyl-2-furyl methyl; 3,5-Dimethyl-2-furyl methyl ketone CAS.No.: 22940-86-9 FL.No.: 13.101 FEMA.No.: 4071 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1505 Description:.Colorless.liquid.to.solid;.sweet.balsamic.aroma. Consumption: Odor.and/or.flavor.used.in.balsam..Annual:.n/a. Individual:.n/a 2-ACETYL-3,5-DIMETHYLFURAN 24. Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.4.948.mg. IOFI:.n/a Empirical Formula/MW: C8H10O2/138.17 O CH3 C H3 C H3 O Specifications:.(JECFA,.2008) Acid.Value.(max) 1.0 Refractive.index 1.494–1.500.(20°C) Assay.(min) 95% Solubility Insoluble.in.water;.soluble.in.ethanol Boiling.point 195°C.(760.00.mmHg) Specific.gravity 1.041–1.047.(25°C) Melting.point 18°C.(760.00.mmHg) Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 10.00 50.00 Gravies 5.00 25.00 Breakfast.cereals 5.00 25.00 Jams,.jellies 7.00 35.00 Cheese 7.00 35.00 Meat.products 20.00 100.00 Condiments,.relishes 5.00 25.00 Milk.products 7.00 35.00 Confection,.frosting 10.00 50.00 Other.grains 5.00 25.00 Fats,.oils 5.00 25.00 Processed.fruits 7.00 35.00 Fish.products 2.00 10.00 Seasonings,.flavors 5.00 25.00 Frozen.dairy 7.00 35.00 Snack.foods 10.00 50.00 Fruit.ices 10.00 50.00 Soups 5.00 25.00 Synthesis:.n/a Aroma threshold values: Medium.strength.odor,.balsamic.type;.recommend.smelling.in.a.1%.solution.or.less. Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. 3-ACETYL-2,5-DIMETHYLFURAN Synonyms: 2,5-Dimethyl-3-acetyl.furan;.1-(2,5-Dimethyl-3-furyl)ethan-1-one CAS.No.: 10599-70-9 FL.No.: 13.066 FEMA.No.: 3391 NAS.No.: 3391 CoE.No.: 10921 EINECS.No.: 234-216-3 JECFA.No.: 1506 Description:.It.is.a.liquid.with.a.powerful,.slightly.roasted,.nut-like.aroma. Consumption: Annual:.5.00.lb.. Individual:.0.00000423.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.The.committee.concluded.that.the.Procedure.for.the.Safety.Evaluation.of.Flavouring.Agents.could.not.be.applied.to.this. group.(2005).. 3-ACETYL-2,5-DIMETHYLFURAN . 25 Trade association guidelines: FEMA.PADI:.1.048.mg. IOFI:.Artificial Empirical Formula/MW: C6H10O2/138.17 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.488–1.490.(20°C) Appearance Clear.to.yellow.liquid Solubility Soluble.in.propylene.glycol,.most. fixed.oils.and.ethanol;.slightly. soluble.in.water Assay 99%.C8H10O2 Specific.gravity 1.037–1.039.(25°C) Boiling.point 83°C.(11.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 4.00 4.00 Milk.products 0.60 0.60 Frozen.dairy 0.60 0.60 Nonalcoholic.beverages 1.00 1.00 Gelatins,.puddings 1.50 1.50 Soft.candy 1.50 1.50 Gravies 4.00 4.00 Soups 4.00 4.00 Meat.products 2.00 2.00 Synthesis:.n/a Aroma threshold values: Detection.at.1%:.musty,.earthy,.nutty,.raw.potato,.slightly.green.with.a.roasted.almond.nuance. Taste threshold values: Taste.characteristics.at.2.ppm:.musty,.earthy.raw.potato,.nutty.and.cocoalike.with.almond,.corn.and.savory. nuances. Natural occurrence:.Reported.found.in.coffee. 4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE Synonyms:.3(2H)-Furanone, 4-acetyl-2,5-dimethyl- CAS.No.: 36871-78-0 FL.No.: n/a FEMA.No.: 4070 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description:.n/a Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.1.514.mg. IOFI:.n/a 4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE 26. Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 5.00 25.00 Hard.candy 4.00 20.00 Breakfast.cereals 2.00 10.00 Jams,.jellies 2.00 10.00 Cheese 3.00 15.00 Meat.products 1.00 5.00 Chewing.gum 4.00 20.00 Milk.products 3.00 15.00 Confection,.frosting 4.00 20.00 Poultry 1.00 5.00 Fats,.oils 2.00 10.00 Processed.fruits 2.00 10.00 Fish.products 1.00 5.00 Seasonings,.flavors 2.00 10.00 Frozen.dairy 3.00 15.00 Snack.foods 5.00 25.00 Fruit.ices 3.00 15.00 Soft.candy 4.00 20.00 Gelatins,.puddings 3.00 15.00 Soups 2.00 10.00 Gravies 2.00 10.00 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values:.n/a Natural occurrence:.n/a 2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, MIXTURE of ISOMERS Synonyms: Ethanone, 1-(3,5-dimethyl-2-pyrazinyl)-; Ethanone, 1-(3,6-dimethyl-2-pyrazinyl)-; 2-Acetyle-3,5-dimethylpyrazine;. 3-Acetyl-2,5-dimethylpyrazine CAS.No.: 54300-08-2 54300-09-3 FL.No.: 14.055 FEMA.No.: 3327 NAS.No.: 3327 CoE.No.: 11294 EINECS.No.: 259-076-0 259-077-6 JECFA.No.: 786 EAFUS.No.: 977043-63-2 Description:.It.has.an.odor.of.roasted.hazelnut.with.caramel.popcorn.nuances. Consumption:.Annual:.<1.00.lb. Individual:.0.00000026.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001).Trade association guidelines:.FEMA.PADI:.0.810.mg. IOFI:.Natural.Identical Empirical Formula/MW: C8H10N2O/150.18 Specifications:.(JECFA,.2008) Appearance Colorless.to.pale.yellow.liquid Refractive.index 1.510–1.520.(20°C) Assay.(min) 97%.(sum.of.isomers) Solubility Soluble.in.organic.solvents,.oils.and. water;.miscible.in.ethanol.at.room. temperature Boiling.point 70°.(7.mmHg) Specific.gravity 1.070–1.075.(25°C) 2-ACETYL-3, (5 or 6)-DIMETHYLPYRAZINE, MIXTURE of ISOMERS . 27 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.50 7.50 Gravies 1.00 2.50 Breakfast.cereals 5.00 5.00 Meat.products 2.00 5.00 Frozen.dairy 1.00 1.00 Soft.candy 5.00 8.00 Gelatins,.puddings 1.00 1.00 Soups 4.00 7.00 Synthesis:.From.the.corresponding.dimethyl-ethylpyrazine.by.bromination,.followed.by.oxidation.to.the.ketone. Aroma threshold values: Detection.at.1%:.musty.roasted.cocoa,.nutty.peanut.with.caramel-like.nuance. Taste threshold values: Taste.characteristics.at.5.ppm:.almond,.caramel,.cocoa,.hazelnut,.peanut,.pistachio,.toffee.and.coffeelike. Natural occurrence:.Reported.found.in.coffee. 3-ACETYL-2,5-DIMETHYLTHIOPHENE Synonyms: 2,5-Dimethylthophen-3-yl.methyl.ketone;.Ethanone,.1-(2,5-dimethyl-3-thienyl);-.Ketone,.2,5-dimethyl-3-thienyl.methyl CAS.No.: 2530-10-1 FL.No.: 15.024 FEMA.No.: 3527 NAS.No.: 3527 CoE.No.: 11603 EINECS.No.: 219-779-5 JECFA.No.: 1051 Description:.A.liquid.with.burnt-roasted,.nutty.odor. Consumption:.Annual:.3.33.lb.. Individual:.0.00000282.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines:.FEMA.PADI:.0.599.mg. IOFI:.n/a Empirical Formula/MW: C8H10OS/154.23 Specifications:.(JECFA,.2008) Appearance Colorless.liquid Refractive.index 1.541–1.548.(20°C) Assay.(min) 96% Solubility Insoluble.in.water;.soluble.in.fats,.oils,. most.organic.solvents;.miscible.in. ethanol.at.room.temperature Boiling.point 105–108°C.(15.mmHg) Specific.gravity 1.084–1.088.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.00 1.00 Milk.products 0.60 0.60 Baked.goods 2.00 2.00 Nonalcoholic.beverages 1.00 1.00 Frozen.dairy 0.60 0.60 Soft.candy 1.50 1.50 Gelatins,.puddings 1.50 1.50 Soups 1.00 1.00 Meat.products 1.00 1.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.boiled.and.cooked.beef. 3-ACETYL-2,5-DIMETHYLTHIOPHENE 28. 2-ACETYL-3-ETHYLPYRAZINE Synonyms: Ethanone, 1-(3-ethyl-2-pyrazinyl)-; Ethanone,. 1-(3-ethylpyrazinyl)-;. 1-(3-Ethylpyrazinyl)ethan-1-one;. 1-(3-Ethyl- pyrazinyl)ethanone CAS.No.: 32974-92-8 FL.No.: 14.049 FEMA.No.: 3250 NAS.No.: 3250 CoE.No.: 11293 EINECS.No.: 251-316-2 JECFA.No.: 785 Description:.2-Acetyl-3-ethylpyrazine.has.a.nutty,.popcorn,.potato.chip,.meaty.odor. Consumption: Annual:.1.67.lb. Individual:.0.00000141.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.0.630.mg. IOFI:.n/a Empirical Formula/MW: C8H10N2O/150.18 Specifications:.(JECFA,.2008) Appearance Colorless.to.pale.yellow.liquid Refractive.index 1.509–1.520.(20°C) Assay.(min) 98% Solubility Soluble.in.water,.organic.solvents,. oils;.miscible.in.ethanol.at.room. temperature Boiling.point 220°C Specific.gravity 1.068–1.079.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 1.00 2.00 Milk.products 0.10 0.10 Gelatins,.puddings 0.10 0.10 Snack.foods 0.14 0.25 Gravies 10.00 20.00 Soft.candy 1.50 5.00 Meat.products 1.00 2.00 Soups 10.00 20.00 Synthesis:.From.2-ethyl-3-methylpyrazine.by.bromination,.followed.by.oxidation.to.the.ketone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.pork.liver.and.cocoa. 2-ACETYL-3-METHYLPYRAZINE Synonyms: Ethanone, 1-(3-methyl-2-pyrazinyl)-; 2-Acetyl-3-methyl-1,4-diazine;. Ethanone, 1-(3-methylpyrazinyl)-;. 1-(3-Methylpyrazinyl)-ethan-1-one;.2-Methyl-3-acetylpyrazine;.Ketone,.methyl.3-methylpyrazinyl;.Methyl.acetyl.pyrazine-2,3 CAS.No.: 23787-80-6 FL.No.: 14.082 FEMA.No.: 3964 NAS.No.: n/a CoE.No.: 11296 EINECS.No.: 245-889-8 JECFA.No.: 950 Description: 2-Acetyl-3-methylpyrazine.has.a.roasted,.nutty,.grain-roasted.potato.odor..It.is.one.of.the.most.important.pyrazines.for. hazelnut.or.filbert.nut.flavors..The.flavor.is.less.burnt.than.most.of.the.pyrazines. Consumption:.Annual:.n/a. Individual:n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). 2-ACETYL-3-ETHYLPYRAZINE . 29 Trade association guidelines: PADI:.0.422.mg.(FEMA). IOFI:n/a Empirical Formula/MW: C7H8N2O/136.15 CH3 CH3 N N O Specifications:.(JECFA,.2001) Appearance Colorless.to.light.yellow.liquid Refractive.index 1.521–1.523.(20°C) Assay.(min) 98% Solubility Soluble.in.water,.organic.solvents,. oils;.miscible.with.ethanol.at.room. temperature Boiling.point 90°C.(20.mmHg) Specific.gravity 1.105–1.114.(25°C) Identification IR.spectra Reported uses (ppm):.(FEMA,.2001) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.30 3.00 Gravies 0.30 3.00 Baked.goods 1.30 4.30 Hard.candy 0.50 5.00 Breakfast.cereals 0.10 2.00 Instant.coffee/tea 0.10 1.00 Chewing.gum 0.80 8.00 Jams/jellies 0.50 5.00 Confectioneries,.frostings 0.30 3.00 Meat.products 1.30 5.00 Egg.products 0.30 3.00 Milk.products 0.30 3.00 Fats/oils 0.30 3.00 Nonalcoholic.beverages 0.30 0.60 Fish.products 0.10 3.00 Seasonings/flavors 0.50 5.00 Frozen.dairy 1.00 5.00 Snack.foods 0.50 5.00 Fruit.ices 0.20 2.00 Soups 1.00 2.50 Gelatins/puddings 0.20 2.00 Synthesis: n/a Aroma threshold values:.Detection.0.02.(water) Taste threshold values: n/a Natural occurrence:.Reported.present.in.cocoa,.coffee,.meat,.clams,.scallops,.pork.(cured,.fried).and.French.fries. 2-ACETYLFURAN Synonyms: 2-Furyl.methyl.ketone;.2-Acetofuran CAS.No.: 1192-62-7 FL.No.: 13.054 FEMA.No.: 3163 NAS.No.: 3163 CoE.No.: 11653 EINECS.No.: 214-757-1 JECFA.No.: 1503 Description:.2-Acetylfuran.has.a.coffee-like.aroma. Consumption:.Annual:.23.33.lb.. Individual:.0.00001977.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines: FEMA.PADI:.1.280.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H6O2/110.11 2-ACETYLFURAN 30. Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.505–1.510.(20°C) Appearance Yellow.to.brown.liquid Solubility Very.slightly.soluble.in.water;.slightly. soluble.in.propylene.glycol.and. vegetable.oils;.soluble.in.ethanol Assay.(min) 97% Specific.gravity 1.102–1.107.(25°C) Boiling.point 67°C.(10.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.75 3.75 Meat.products 4.00 8.00 Baked.goods 4.57 9.29 Nonalcoholic.beverages 1.43 3.00 Frozen.dairy 2.71 5.57 Soft.candy 4.63 9.29 Gelatins,.puddings 1.86 3.86 Synthesis:.From.furan.and.acetyl.chloride.by.a.Friedel–Kraft.condensation. Aroma threshold values: Detection:.10.ppm Taste threshold values: n/a Natural occurrence:.Reported.found.as.a.constituent.in.coffee.aroma;.also.isolated.from.beech.and.oak.wood.tar.oils;.an.aroma. component.of.yellow.passion.fruit.(Passiflora edulis.f..flavicarpa);.also.a.volatile.flavor.component.of.potato.chips..Also.reported.in. tomato.paste,.roasted.beef,.grilled.pork,.beer,.rum,.red.wine.and.green.tea. 3-ACETYLMERCAPTOHEXYL ACETATE Synonyms:.3-Acetylthiohexyl.acetate;.3-Acetylthiohexyl.ethanoate;.3-(Acetylmercapto)hexyl.acetate CAS.No.: 136954-25-1 FL.No.: n/a FEMA.No.: 3816 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 494 Consumption: Annual:.n/a.. Individual:.n/aRegulatory Status: CoE:.n/a FDA:.n/a FDA.Rx:.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines:.FEMA.PADI:.0.004351.mg. IOFI:.n/a Empirical Formula/MW: C10H18O3S/218.32 CH3 O O C H3S O CH3 Specifications:.(JECFA,.2008) Appearance Clear.liquid Refractive.index 1.468–1.475.(20°C) Assay.(min) 98% Solubility Insoluble.in.water;.soluble.in.ethanol. and.heptane Boiling.point 212°C Specific.gravity 1.035–1.040.(25°C) 3-ACETYLMERCAPTOHEXYL ACETATE . 31 Reported uses (ppm):.(FEMA,.1998) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.01 0.10 Hard.candy 0.01 0.10 Baked.goods 0.01 0.10 Instant.coffee,.tea 0.0001 0.001 Chewing.gum 0.05 0.30 Milk.products 0.01 0.10 Confection,.frosting 0.01 0.10 Nonalcoholic.beverages 0.005 0.05 Frozen.dairy 0.01 0.10 Processed.fruits 0.01 0.05 Fruit.ices 0.01 0.10 Soft.candy 0.01 0.10 Gelatins,.puddings 0.01 0.10 Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence:.n/a 2-ACETYL-5-METHYLFURAN Synonyms: 5-Methyl-2-furylmethylketone; Ethanone,.1-(5-methyl-2-furanyl)-;.1-(5-Methyl-2-furyl)ethanone;.Methyl.5-methyl-2- furyl.ketone;.Furan,.2-acetyl-5-methyl-;.1-(5-Methyl-2-furyl)ethan-1-one;.5-Methyl-2-furylmethylketone CAS.No.: 1193-79-9 FL.No.: 13.083 FEMA.No.: 3609 NAS.No.: 3609 CoE.No.: 11038 EINECS.No.: 214-779-1 JECFA.No.: 1504 Description:.A.light.yellow.liquid.with.strong,.nutty.aroma. Consumption: Annual:.3.33.lb. Individual:.0.00000282.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.0.028.mg. IOFI:.n/a Empirical Formula/MW: C7H8O2/124.14 Specifications:.(JECFA,.2008) Acid.value.(max) 2.0 Refractive.index 1.511–1.517.(20°C) Appearance Colorless.liquid Solubility Slightly.soluble.in.water;.soluble.in. corn.oil.and.ethanol Assay.(min) 99% Specific.gravity 1.066–1.072.(20°C) Boiling.point 71–72°C.(8.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Gravies 1.00 1.50 Snack.foods 1.00 2.00 Nut.products 0.50 1.50 Soups 0.50 1.50 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.50.ppm:.nutty,.cocoa-like.with.toasted,.bready.nuance. Natural occurrence: Reported. found. in. coffee,. roasted. filberts,. tomato. juice,. raisin,. roasted. onion,. French. fried. potato,. crisp- bread,.smoked.fatty.fish,.boiled/cooked.beef,.fried.cured.pork,.beer,.cognac,.rum,.malt.whiskey,.cocoa,.black.tea,.wild.rice.(Zizania aquatuca),.and.squid. 2-ACETYL-5-METHYLFURAN 32. 4-ACETYL-2-METHYLPYRIMIDINE Synonyms: Ethanone,.1-(2-methyl-4-pyrimidinyl)-;.2-Methyl-4-acetylpyrimidine;.1-(2-Methyl-4-pyrimidinyl)ethanone CAS.No.: 67860-38-2 FL.No.: 14.070 FEMA.No.: 3654 NAS.No.: 3654 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1565 Consumption:.Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2005). Trade association guidelines: FEMA.PADI:.0.301.mg. IOFI:.n/a Empirical Formula/MW: C7H8N2O/136.15 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.501–1.507.(20°C) Appearance Colorless.liquid Solubility Slightly.soluble.in.water;.soluble.in. fats.and.ethanol Assay.(min) 99% Specific.gravity 1.096–1.102.(25°C) Boiling.point 87–89°C.(10.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.10 5.00 Gravies 0.10 3.00 Baked.goods 1.50 10.00 Hard.candy 1.00 5.00 Breakfast.cereals 1.00 5.00 Meat.products 0.30 1.00 Cheese 0.10 1.00 Milk.products 0.10 1.00 Chewing.gum 2.50 10.00 Nonalcoholic.beverages 0.05 2.00 Confection,.frosting 0.50 5.00 Nut.products 1.00 5.00 Egg.products 0.10 0.50 Snack.foods 1.50 10.00 Frozen.dairy 0.50 5.00 Soft.candy 0.50 5.00 Gelatins,.puddings 0.50 5.00 Soups 0.10 3.00 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported.found.in.meat.extract.. ACETYLPYRAZINE Synonyms: Ethanone, 1-(2-pyrazinyl)-; Methylpyrazinyl.ketone;.2-Acetylpyrazine;.Ethanone,.1-pyrazinyl-;.Ketone,.methyl.pyr- azinyl;.1-Pyrazinylethanone;.Pyrazin-1-ylethan-1-one CAS.No.: 22047-25-2 FL.No.: 14.032 FEMA.No.: 3126 NAS.No.: 3126 CoE.No.: 2286 EINECS.No.: 244-753-5 JECFA.No.: 784 Description:.Acetylpyrazine.has.a.nutty,.popcorn,.bread.crust.odor. Consumption:.Annual:.111.67.lb.. Individual:.0.00009463.mg/kg/day 4-ACETYL-2-METHYLPYRIMIDINE . 33 Regulatory Status: CoE:.Used.provisionally..Bev.:.5.ppm;.Food:.5.ppm FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.0.291.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H6ON2/122.13 Specifications:.(JECFA,.2008) Appearance Colorless.to.pale.yellow.crystals Melting.point 74–80°C Assay.(min) 99% Solubility Slightly.soluble.in.water;.soluble.in. organic.solvents;.moderately.soluble. in.ethanol Boiling.point 188°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.10 1.00 Meat.products 0.30 1.25 Baked.goods 1.30 4.25 Nonalcoholic.beverages 0.39 1.18 Frozen.dairy 1.40 7.28 Soft.candy 1.22 4.25 Gelatins,.puddings 0.10 1.00 Synthesis:.By.the.ester.condensation.of.EtO2.C-pyrazine;.by.dehydrating.pyrazynamide.with.POCI3.and.then.reacting.the.resulting. 2-cyano-pyrazine.with.methyl.magnesium.bromide. Aroma threshold values: Detection.at.62.ppb. Taste threshold values: Taste.characteristics.at.10.ppm:.roasted,.nutty,.bready,.yeasty.with.popcorn,.corn.chip.nuance. Natural occurrence:.Reported.found.in.guava.fruit.(Psidium guajava.L.),.wheaten.bread,.other.types.of.breads,.boiled.and.cooked. beef,.grilled/roasted.uncured.pork,.pork. liver,.cocoa,.coffee,.black. tea,. roasted.barley,. roasted.filbert. (Corylus avellano),. roasted. peanut.(Arachis hypogea),.roasted.almond.(Prunus amygdalus),.scallop,.filberts,.popcorn.and.sesame.oil. 2-ACETYLPYRIDINE Synonyms: Methyl-2-pyridyl. ketone;. 2-Acetopyridine;. Ethanone,. 1-(2-pyridinyl)-;. Ketone,. methyl. 2-pyridyl;. Methyl. 2-pyridyl. ketone;.1-(2-Pyridinyl)ethnone;.2-Pyridyl.methyl.ketone CAS.No.: 1122-62-9 FL.No.: 14.038 FEMA.No.: 3251 NAS.No.: 3251 CoE.No.: 2315 EINECS.No.: 214-355-6 JECFA.No.: 1309 Description:.A.colorless.liquid.with.tobacco-like.aroma. Consumption: Annual:.950.00.lb.. Individual:.0.0008050.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Food:.10.ppm FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2004). Trade association guidelines: FEMA.PADI:.1.349.mg. IOFI:.Nature.Identical Empirical Formula/MW: C7H7ON/121.14 2-ACETYLPYRIDINE 34. Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.518–1.524.(20°C) Appearance Colorless.to.yellow.liquid Solubility Soluble.in.ether,.acids.and.ethanol Assay.(min) 97% Specific.gravity 1.077–1.084.(25°C) Boiling.point 189–193°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 5.00 5.00 Milk.products 3.00 3.00 Breakfast.cereals 3.00 3.00 Other.grains 3.00 3.00 Cheese 3.00 3.00 Soft.candy 3.00 3.00 Gravies 3.00 3.00 Soups 3.00 3.00 Meat.products 3.00 3.00 Synthesis:.From.ethyl.picolinate. Aroma threshold values: Detection:.19.ppb Taste threshold values: Taste.characteristics.at.10.ppm:.cornmeal.with.nutty,.bready.nuance. Natural occurrence:.Reported.found.in.wheaten.bread,.other.types.of.breads,.boiled.and.cooked.beef,.grilled.and.roasted.beef,.lamb. (roasted),.lamb.and.mutton.liver,.beer,.several.types.of.brandy,.cocoa,.black.tea,.roasted.filbert.(Corylus avellano),.roasted.peanut. (Arachis hypogea),.heated.beans,.Bantu.beer,.coriander.seed.(Coriandrum sativum.L.).and.other.natural.sources.3-ACETYLPYRIDINE Synonyms: β-Acetylpyridine;. Methyl-3-pyridyl. ketone;. 3-Acetopyridine;. β-Acetylpyridine;. Ethanone,. 1-(3-pyridinyl)-;. Ketone,. methyl. 3-pyridyl;. Methyl. 3-pyridyl. ketone;. Methyl. β-pyridyl. ketone;. Methyl. pyridyl. ketone;. Pyridine,. 3-acetyl-;. 1-(3-Pyridinyl) ethanone;.3-Pyridyl.methyl.ketone CAS.No.: 350-03-8 FL.No.: 14.039 FEMA.No.: 3424 NAS.No.: 3424 CoE.No.: 2316 EINECS.No.: 206-496-7 JECFA.No.: 1316 Description:.A.colorless.liquid.with.sweet,.nutty,.popcorn-like.aroma. Consumption: Annual:.200.00.lb.. Individual:.0.0001694.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.2.ppm;.Food:.3.ppm FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2004). Trade association guidelines: FEMA.PADI:.0.436.mg. IOFI:.Nature.Identical Empirical Formula/MW: C7H7NO/121.14 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.530–1.540.(20°C) Appearance Colorless.to.yellow.liquid Solubility Soluble.in.water,.ethanol,.ether.and.acid Assay 98%.C7H7NO Specific.gravity 1.103–1.112.(25°C) Boiling.point 230°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.00 3.00 Nonalcoholic.beverages 1.00 2.00 Frozen.dairy 1.00 2.00 Soft.candy 2.00 3.00 Gelatins,.puddings 1.00 2.00 3-ACETYLPYRIDINE . 35 Synthesis:.Dry.distillation.of.calcium.nicotinate.with.calcium.acetate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.roasted.filberts,.beer,.brandy,.coffee,.malt.and.wheaten.bread. 4-ACETYL-2-METHYLPYRIMIDINE Synonyms: Ethanone,.1-(2-methyl-4-pyrimidinyl)-; 2-Methyl-4-acetylpyrimidine;.1-(2-Methyl-4-pyrimidinyl)ethanone CAS.No.: 67860-38-2 FL.No.: 14.070 FEMA.No.: 3654 NAS.No.: 3654 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1565 Consumption: Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2005). Trade association guidelines:.FEMA.PADI:.0.301.mg. IOFI:.n/a Empirical Formula/MW: C7H8N2O/136.15 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.501–1.507.(20°C) Appearance Colorless.liquid Solubility Slightly.soluble.in.water;.soluble.in. fats.and.ethanol Assay.(min) 99% Specific.gravity 1.096–1.102.(25°C) Boiling.point 87–89°C.(10.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.10 5.00 Gravies 0.10 3.00 Baked.goods 1.50 10.00 Hard.candy 1.00 5.00 Breakfast.cereals 1.00 5.00 Meat.products 0.30 1.00 Cheese 0.10 1.00 Milk.products 0.10 1.00 Chewing.gum 2.50 10.00 Nonalcoholic.beverages 0.05 2.00 Confectionary,.frosting 0.50 5.00 Nut.products 1.00 5.00 Egg.products 0.10 0.50 Snack.foods 1.50 10.00 Frozen.dairy 0.50 5.00 Soft.candy 0.50 5.00 Gelatins,.puddings 0.50 5.00 Soups 0.10 3.00 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.meat.extract. 2-ACETYLTHIAZOLE Synonyms: Methyl-2-thiazolyl.ketone;.5-Acetyl. thiazole;.Methyl-5-thiazolyl.ketone;.Ethanone,.1-(2-thiazolyl)-;.1-(Thiazole-2-yl) ethan-1-one;.1(2-Thiazolyl)ethanone 2-ACETYLTHIAZOLE 36. CAS.No.: 24295-03-2 FL.No.: 15.020 FEMA.No.: 3328 NAS.No.: 3328 CoE.No.: 11726 EINECS.No.: 246-134-5 JECFA.No.: 1041 Description:.A.colorless.liquid.with.green.onion,.herbal,.grassy.odor..It.is.used.as.flavor.enhancer.and.flavoring.agent. Consumption: Annual:.133.33.lb.. Individual:.0.0001129.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines: FEMA.PADI:.0.054.mg. IOFI:.Nature.Identical Empirical Formula/MW: C5H5NOS/127.17 Specifications:.(JECFA,.2002) Appearance Colorless.to.pale-yellow.liquid Refractive.index 1.543–1.550.(20°C) Assay.(min) 97% Solubility Soluble.in.fats,.oils.and.most.organic. solvents,.miscible.in.ethanol.at.room. temperature;.insoluble.in.water Boiling.point 89–91°C.(12.mmHg) Specific.gravity 1.225–1.229.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.30 1.00 Snack.foods 1.00 3.00 Gravies 1.00 2.00 Soups 0.10 0.50 Reconstituted.vegetables 1.00 2.00 Synthesis:.By.oxidation.of.the.corresponding.carbinol.using.dichromate. Aroma threshold values:.Detection.at.4.ppb Taste threshold values: Taste.characteristics.at.30.ppm:.corn.chip.with.slightly.musty.background. Natural occurrence: Reported.found.in.raw.asparagus,.cooked.asparagus,.kohlrabi,.cooked.or.boiled.potatoes,.turkey.(roasted),.raw. chicken,.boiled.and.cooked.beef,.grilled.and.roasted.beef,.pork.liver,.beer,.Finnish.whiskey,.heated.beans,.other.varieties.of.mush- room,.rice.bran,.and.maize. 2-ACETYL-1-PYRROLINE Synonyms:.1-(3,4-Dihydro-2H-pyrrol-5-yl).ethanone CAS.No.: 99583-29-6 FL.No.: 14.080 FEMA.No.: 4249 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1604 Description:.Colorless.to.yellow.solid;.fishy.aroma. Consumption: Odor.and/or.flavor.used.in.cereal,.cheese,.dairy,.fish,.and.fruit..Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable.(conditional)..No.safety.concern.(conditional).at.current.levels.of.intake.(2005). Trade association guidelines:.FEMA.PADI:.0.390.mg. IOFI:.n/a 2-ACETYL-1-PYRROLINE . 37 Empirical Formula/MW: C6H9ON/111.14 C H3 O N Specifications:.(JECFA,.2008) Assay.(min) 95% Refractive.index 1.482.±.0.02.(20°C) Boiling.point 182–183°C. Solubility Soluble.in.water.and.ethanol Melting.point 19°C. Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.00 10.00 Meat.products 0.20 1.00 Breakfast.cereals 0.20 1.00 Milk.products 0.40 2.00 Cheese 0.40 2.00 Other.grains 0.20 1.00 Condiments,.relishes 0.10 0.50 Poultry 0.20 1.00 Confection,.frosting 1.00 5.00 Processed.fruits 0.40 2.00 Fats,.oils 0.10 0.50 Seasonings,.flavors 0.10 0.50 Fish.products 0.20 1.00 Snack.foods 1.00 5.00 Frozen.dairy 0.40 2.00 Soups 0.10 0.50 Fruit.ices 0.40 2.00 Synthesis: n/a Aroma threshold values: Medium.strength.odor;.fishy.type;.recommend.smelling.in.a.1.00%.solution.or.less. Taste threshold values:.n/a Natural occurrence:.Not.reported.found.in.nature. 2-ACETYL-2-THIAZOLINE Synonyms:.Acetyl.thiazoline-2;.2-Acetyl-4,5-dihydrothiazole CAS.No.: 29926-41-8 FL.No.: 15.010 FEMA.No.: 3817 NAS.No.: .n/a CoE.No.: 2335 EINECS.No.: n/a JECFA.No.: 1759 Description:.May.contain.~1%.acetic.acid..Organoleptic.characteristics:.green.onion,.herbal,.grassy. Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.Rx:.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines:.FEMA.PADI:.0.006413.mg. IOFI:.n/a Empirical Formula/MW: C5H7NOS/129.18 S N C H3 O Specifications:.(JECFA,.2008) Appearance Brown.solid Melting.point 26–28°C Assay.(min) 98% Solubility Insoluble.in.water.and.heptane;. soluble.in.ethanol 2-ACETYL-2-THIAZOLINE 38. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.02 0.20 Hard.candy 0.01 0.10 Breakfast.cereals 0.01 0.10 Meat.products 0.02 0.20 Chewing.gum 0.05 0.50 Other.grains 0.01 0.10 Confection,.frosting 0.01 0.10 Poultry 0.02 0.20 Fats,.oils 0.01 0.10 Snack.foods 0.05 0.50 Fish.products 0.02 0.20 Soft.candy 0.01 0.10 Gravies 0.02 0.20 Soups 0.02 0.20 Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence:.Reported.present.in.beef.(boiled,.grilled,.roasted),.chicken.(raw),.corn.(sweet). ACONITIC ACID Synonyms: Achilleaic.acid;.Ahilleic.acid;.Citridic.acid;.Ciridinic.acid;.Equisetic.acid;.Glutaconic.acid,.3-carboxy;.2-Pentenedioic. acid,.3-carboxy-;.Propene-1,2,3-tricarboxylic.acid;.1-Propene-1,2,3-tricarboxylic.acid;.1,2,3-Propene.tricarboxylic.acid;.Pyrocitric.acid CAS.No.: 499-12-7 FL.No.: 08.033 FEMA.No.: 2010 NAS.No.: 2010 CoE.No.: 33 EINECS.No.: 207-877-0 JECFA.No.: 627 Description:.Aconitic.acid.has.pleasant,.winey,.acid.taste;.almost.odorless..Aconitic.acid.of.the.trans-configuration.can.be.isolated. during.the.processing.of.sugarcane.by.precipitating.it.as.the.calcium.salt.from.cane.syrup.or.molasses..The.concentration.in.molasses. ranges.from.1.8.to.2.5%..Aconitic.acid.may.be.synthesized.from.citric.acid.by.dehydration.with.sulfuric.acid.or.by.catalytic.dehy- dration..The.cis-configuration.is.somewhat.unstable.and.is.readily.rearranged.to.the.trans.form.by.heating..Trans-aconitic.acid.is. decarboxylated.to.itaconic.acid.by.heating.to.180°F..The.cis.form.occurs.in.plant.and.animal.tissues.as.a.metabolic.intermediate.in. the.Krebs.cycle.during.the.isomerization.of.citric.acid.to.isocitric.acid.by.the.action.of.enzyme.aconitase. Consumption: Annual:.<1.00.lb.. Individual:.0.00000017.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.2.ppm;.Food:.15.ppm FDA:.21.CFR: 184.1007,.582.60 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines: FEMA.PADI:.2.157.mg. IOFI:.Nature Identical Empirical Formula/MW: C6H6O6/174.11 Specifications:.(JECFA,.2008) Appearance Colorless.to.yellowish.crystals,.leaves,. or.plates Other.requirements Oxalate:.passes.test;.tridodecylamine:. max.0.1.mg/kg Assay.(min) 98%.(on.anhydrous.basis) Solubility Soluble.in.water.and.alcohol Melting.point 194–195°C Reported uses (ppm):.(FEMA,.1994 Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 15.00 20.00 Nonalcoholic.beverages 1.64 3.36 Baked.goods 8.94 25.21 Soft.candy 22.39 31.20 Frozen.dairy 5.55 8.54 ACONITIC ACID . 39 Synthesis: By.dehydration.of.citric.acid.with.concentrated.H2SO4:.Aconitic.acid.prepared.by.this.or.other.methods.has.the.trans- configuration;.the.cis-isomer.is.little.known..Trans-aconitic.acid.can.be.isolated.during.sugarcane.processing.by.precipitation.as.the. calcium.salt.from.cane.sugar.or.molasses. Aroma threshold values:.n/a Taste threshold values: Taste.characteristics.at.25.ppm:.nutty,.vegetative,.musty.and.slightly.caramellic. Natural occurrence:.Reported.found.in.beet.root,.sugarcane,.the.leaves.and.tubers.of.Aconitum napellus,.and.other.natural.products. (Pelargonium.species). ADENOSINE MONOPHOSPHATE; MONOSODIUM OR DISODIUM ADENYLATE Synonyms:.Adenosine monophosphate; Adenosine 5D monophosphate sodium salt; 5ʹ-Adenylic acid sodium salt;.Adenosine. 5ʹ-(dihydrogen.phosphate),.sodium.salt;.5ʹ-Amp.sodium.salt;.AMP.sodium.salt;.Adenosine.5ʹ-monophosphate.sodium.salt;.NaAmp;. Sodium.AMP;.Sodium.adenosine-5ʹ-monophosphate CAS.No.: 13474-03-8 FL.No.: n/a FEMA.No.: 4224 NAS.No.: n/a CoE.No.: n/a EINECS.No.: JECFA.No.: n/a Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.243.446.mg. IOFI:.n/a Empirical Formula/MW: C10H14N5NaO7P/369.20 Na + O - P O OH O H O H N N N N NH2 H OH H OH Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 300.00 800.00 Nonalcoholic.beverages 300.00 800.00 Baked.goods 300.00 800.00 Nut.products 400.00 800.00 Breakfast.cereals 300.00 800.00 Other.grains 300.00 800.00 Cheese 400.00 800.00 Poultry 500.00 800.00 Chewing.gum 300.00 800.00 Processed.vegetables 400.00 800.00 Condiments,.relishes 400.00 800.00 Reconstituted.vegetables 400.00 800.00 Fish.products 400.00 800.00 Seasonings,.flavors 400.00 900.00 Gravies 400.00 800.00 Snack.foods 400.00 900.00 Instant.coffee,.tea 300.00 800.00 Soups 400.00 800.00 Meat.products 500.00 800.00 Sugar.substitutes 400.00 800.00 Synthesis:.n/a ADENOSINE MONOPHOSPHATE; MONOSODIUM OR DISODIUM ADENYLATE 40. Aroma threshold values: n/a Taste threshold values:.n/a Natural occurrence:.Not.reported.found.in.nature. ADIPIC ACID Synonyms: 1,4-Butanedicarboxylic. acid;. Hexanedioic. acid;. Acifloctin;. Acinetten;. Adilactetten;. Adipate;. Adipinic. acid;. 1,4-Butanedicarboxylic.acid;.Hexanedioic.acid;.1,6-Hexanedioic.acid;.Molten.adipic.acid CAS.No.: 124-04-9 FL.No.: 08.026 FEMA.No.: 2011 NAS.No.: 2011 CoE.No.: 26 EINECS.No.: 204-673-3 JECFA.No.: 623 E.No.: E355 Description:.Adipic.acid.is.a.crystalline.powder.with.practically.no.odor..It.has.the.lowest.acidity.of.any.of.the.acids.commonly.used. in.foods.and.has.excellent.buffering.capacity.in.the.range.of.pH.2.5.to.3.0..Like.succinic.and.fumaric.acid,.adipic.acid.is.practically. nonhygroscopic..Its.addition.to.foods.imparts.a.smooth,.tart.taste..In.grape-flavored.products,.it.adds.a.lingering.supplementary.flavor. and.gives.an.excellent.set.to.food.powders.containing.gelatin..As.a.result,.adipic.acid.has.found.a.wide.number.of.uses.as.an.accidu- lant.in.dry.powdered.food.mixtures,.especially.in.those.products.having.delicate.flavors.and.where.addition.of.tang.to.the.flavor.is. undesirable. Its.aqueous.solutions.have.the.lowest.acidity.of.any.of.the.common.food.acids..For.concentrations.from.0.5.to.2.4.g/100.mL,.the. pH.of.its.solution.varies.less.than.half.a.unit..Hence,.it.can.be.used.as.a.buffering.agent.to.maintain.acidities.within.the.range.of.2.5. to.3.0..This.is.highly.desirable.in.certain.foods,.yet.the.pH.is.low.enough.to.inhibit.the.browning.of.most.fruits.and.other.foodstuffs. Consumption:.Annual:.343333.3.lb.. Individual:.0.2909.mg/kg/day Regulatory Status: CoE:.Approved FDA:.21.CFR.131.111,.184.1009,.582.1009 FDA.(other):.n/a JECFA:ADI:.0–5.mg/kg.bw.(1977)..No.safety.concern.when.used.at.current.levels.as.a.flavoring.agent.(1999). Trade association guidelines: FEMA.PADI:.52.797.mg.. IOFI:.Nature.Identical Empirical Formula/MW: C6H10O4/146.14 Specifications:.(JECFA,.2008) Appearance White.crystals.or.crystalline.powder Residue.on.ignition. (max) 0.002% Assay.(min) 99.6% Solubility Slightly.soluble.in.water;.soluble.in. alcohol.and.acetone Heavy.metals.(max) 10.ppm Water.(max) 0.2% Melting.range 151.5.to.154° Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 40.00 40.00 Imitation.dairy 4250.00 4250.00 Baked.goods 0.04 0.13 Instant.coffee,.tea 0.01 0.04 Condiments,.relishes 14.01 14.09 Meat.products 2.67 2.67 Fats,.oils 2700.00 2700.00 Nonalcoholic.beverages 0.04 0.05 Gelatins,.puddings 3.40 4.00 Poultry 0.15 0.15 Gravies 0.75 1.00 Snack.foods 0.50 1.86 Synthesis: By.oxidation.of.cyclohexanol.with.concentrated.nitric.acid;.by.catalytic.oxidation.of.cyclohexanone.with.air. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported.found.as.a.minor.constituent.in.butter,.and.has.been.found.in.other.fats.as.a.product.of.oxidative. rancidity..It.also.occurs.in.beet.juice,.pork.fat,.guava.fruit.(Psidium guajava.L.),.papaya.(Carica papaya.L.).and.raspberry.(Rubus idaeus.L.). ADIPIC ACID . 41 AGAR Botanical name: Gelidium cartilageneum.(L.).Gaillon,.Gracilaria confervoides.(L.).Greville Botanical family: Gelidiaceae,.Sphaerococcaceae Other names: Agar-agar;.Agar-agar.flake;.Agar-agar.gum;.Agaropectin,.mixed.with.agarose;.Vegetable.gelatin..Foreign names: Bengal.gelatin;.Bengal.isinglass;.Chinese.gelatin;.Chinese.isinglass;.Cylone.isinglass;.Isinglass.Japanese;.Digenea.simplex.mucilage;. Japanese.gelatin;.Layor.carang;.Macassar.gelatin CAS.No.: 9002-18-0 FL.No.: n/a FEMA.No.: 2012 NAS.No.: 2012 CoE.No.: n/a EINECS.No.: 232-658-1 JECFA.No.: n/a Description: A.dried.hydrophilic,.colloidal.polygalactoside.derived.from.the.entire.plant.(minus. the.roots).of.Gelidium carti- lagineum.(L.).Gaillon.or.Gracilaria confervoides.(L.).Greville..It.is.commercially.available.in.bundles.consisting.of.thin,.mem- branous.agglutinated.strips.or.in.cut,.flaked.granulated.or.powdered.form..Although.agar.was.discovered.in.Japan.in.1658,.it.was. introduced.to.Europe.and.the.United.States.from.China.in.the.nineteenth.century,.where.it.was.initially.used.as.a.gelatin.substitute.in.the.making.of.desserts..It.soon.became.widely.used.as.a.solid.bacteriological.culture.medium.after.its.use.by.Robert.Koch.in. his.famous.experiments..Its.major.uses.in.the.food.industry.of.today.are.in.bakery.products,.confectionary,.dairy.products.and. canned.meat.and.fish..It.is.also.used.in.microbiology,.dentistry.and.medicine. The.Gelidium.species.amansii.and.cartilageneum.are.the.major.sources.of.agar,.although.many.species.of.Rhodophyceae. are.used..The.weeds.(agarophytes).used.in.the.commercial.product.of.agar.grow.from.the.tide.line.out.to.depths.of.120.ft,.and. are.harvested.by.waders.along.the.shore.at.low.tide,.raked.from.small.boats.or.picked.by.divers..Japan.is.the.largest.producer. of.agar..Because.agar.is.soluble.in.hot.water.but.relatively.insoluble.in.cold.water,.it.is.extracted.by.boiling.the.agarophyte.in. water,.filtering,.cooling.to.form.a.gel,.cutting.into.pieces.and.frozen,.then.thawing.to.free.the.agar.from.salts.and.other.impuri- ties.that.are.soluble.in.cold.water..The.wet.agar.is.repeatedly.washed.with.cold.water.and.finally.dried..American.and.Japanese. agar.are.graded.according.to.published.specifications..The.high-quality.American.agar.is.divided.into.bacteriological,.medici- nal.and.dental.grades,.and.the.Japanese.agar,.into.three.grades.and.two.subgrades..It.is.odorless.or.with.a.slight.characteristic. odor.and.mucilaginous.taste..The.structure.of.agar.is.not.completely.known..Chemically,.agar.is.believed.to.be.composed.of. 3,6-anhydro-L-galactose.and.D-galactopyranose.residues.in.varying.proportions. Consumption: Annual:.528333.3.lb.. Individual:.0.4477.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.150.et. seq.,.184.1115,.582.7115;.27.CFR.24.243 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.HOC.(1992) JECFA:.ADI:.Not.limited.(1973) Trade association guidelines:.FEMA.PADI:.0.339.mg. IOFI:.Natural Specifications:.(FCC,.1996) Appearance White.to.pale.yellow Heavy.metals.(as.Pb) Not.more.than.10.mg/kg Arsenic.(as.As) Not.more.than.3.mg/kg Identification Microscopically.wet.agar.appears.as. granular.and.somewhat.filamentous Ash.(acid-insoluble) Not.more.than.0.5% Insoluble.matter Not.more.than.1.0% Ash.(total) Not.more.than.6.5% Solubility Insoluble.in.cold.water;.soluble.in. boiling.water Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.64 3.90 Reconstituted.vegetables 1.20 1.20 Confection,.frosting 1.56 2.72 Soft.candy 0.64 0.65 Frozen.dairy 2.16 2.16 Sweet.sauce 2.00 2.50 Fruit.juice 1.50 1.50 Aroma threshold values: n/a Taste threshold values: n/a AGAR 42. β-ALANINE Synonyms: β-Aminopropionic. acid;. 3-Aminopropanoic. acid;. 3-Aminopropionic. acid;. Abufene;. Alanine-; beta-Alanine;. 3-Aminopropanoic.acid;.-Aminopropionic.acid;.3-Aminopropionic.acid;.Propanoic.acid,.3-amino- CAS.No.: 107-95-9 FL.No.: 17.001 FEMA.No.: 3252 NAS.No.: 3252 CoE.No.: n/a EINECS.No.: 203-536-5 JECFA.No.: 1418 Description:.This.is.a.secondary.amino.acid,.which.is.formed.in.vivo.by.the.degradation.of.dihydrouracil.and.carnosine..Because. neuronal.uptake.and.neuronal.receptor.sensitivity.to.β-alanine.have.been.demonstrated,.the.compound.may.be.a.false.transmitter. replacing.GABA..A.rare.genetic.disorder,.hyper-β-alaninemia,.has.been.reported..It.is.used.as.a.flavor.enhancer,.flavoring.agent,. nutrient.supplement.or.adjuvant..β-Alanine.has.a.slightly.sweet.taste. Consumption:.Annual:.450.00.lb.. Individual:.0.0003813.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2004). Trade association guidelines: FEMA.PADI:.26.799.mg. IOFI:.Nature.Identical Empirical Formula/MW: C3H7O2N/89.09 Specifications:.(JECFA,.2008) Appearance Colorless.needles Melting.point 202–207°C Assay.(min) 97% Solubility Soluble.in.water;.slightly.soluble.in. ethanol;.insoluble.in.ether.and. acetone Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 100.00 300.00 Meat.products 10.00 10.00 Breakfast.cereals 10.00 10.00 Milk.products 10.00 10.00 Condiments,.relishes 50.00 300.00 Nonalcoholic.beverages 100.00 300.00 Jams,.jellies 100.00 300.00 Soft.candy 50.00 300.00 Synthesis: By.heating.acrylic.acid.with.concentrated.aqueous.ammonia.under.pressure,.by.addition.of.acrylonitrile.to.phthalimide. or.to.ammonia;.from.β-aminopropionitrile,.from.succinimide.by.the.Hofmann.degradation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.to.occur.as.a.component.in.amino.acids;.carnosine,.anserine,.pantothenic.acid. l- and dl-ALANINE Synonyms:.L-α-Alanine;.L-α-Aminopropionic.acid;.(S)-2-Aminopropionic.acid;.DL-Alanine;.DL-2-Aminopropionic.acid CAS.No.: 302-72-7.(dl) 56-41-7.(l) FL.No.: 17.024.(dl) 17.002.(l) FEMA.No.: 3818.(dl, l) NAS.No.: n/a CoE.No.: 11729.(dl, l) EINECS.No.: n/a JECFA.No.: 1437.(dl) Description:.A.white,.odorless.powder.having.a.sweet.taste. Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.172.320,.172.540,.582.5118 FDA.Rx:.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2004). β-ALANINE . 43 Trade association guidelines:.FEMA.PADI:.52.7378.mg. IOFI:.n/a Empirical Formula/MW: C3H7NO2/89.09 Specifications:.(JECFA,.2008) Appearance White.crystalline.powder Melting.point 198° Assay.(min) 98% Solubility Soluble.in.water;.slightly.soluble.in. ethanol Reported uses (ppm):.(FEMA,.1998) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 50.00 150.00 Jams,.jellies 5.00 10.00 Baked.goods 75.00 375.00 Meat.products 100.00 500.00 Breakfast.cereals 50.00 150.00 Milk.products 50.00 150.00 Cheese 10.00 20.00 Nonalcoholic.beverages 50.00 250.00 Chewing.gum 5.00 10.00 Nut.products 75.00 225.00 Condiments,.relishes 20.00 100.00 Other.grains 10.00 20.00 Confection,.frosting 25.00 100.00 Poultry 100.00 500.00 Egg.products 50.00 250.00 Processed.fruits 10.00 30.00 Fats,.oils 10.00 30.00 Processed.vegetables 5.00 10.00 Fish.products 50.00 250.00 Reconstituted.vegetables 5.00 10.00 Frozen.dairy 60.00 200.00 Seasonings,.flavors 2,000.00 4,000.00 Fruit.ices 10.00 20.00 Snack.foods 100.00 200.00 Gelatins,.puddings 50.00 150.00 Soft.candy 25.00 100.00 Gravies 200.00 1,000.00 Soups 100.00 500.00 Hard.candy 50.00 200.00 Sugar.substitutes 10.00 20.00 Imitation.dairy 50.00 150.00 Sweet.sauce 25.00 100.00 Instant.coffee,.tea 100.00 500.00 Synthesis:.Anthrobacter oxydans.HAP-1.hyper.produces.DL-alanine.in.a.nongrowth-associated.manner. Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence:.Natural. constituent. of. protein. in. plants. and. animals;. found. in. apple,. beef,. carob,. pea,. soybean,.wine. and.. zucchini. ALFALFA EXTRACT Botanical name:.Medicago sativa.L. Botanical family: Fabaceae Other names:.Alfalfa,.extract.(Medicago sativa.L.);.Leucerne CAS.No.: 84082-36-0 FL.No.: n/a FEMA.No.: 2013 NAS.No.: 2013 CoE.No.: n/a EINECS.No.: 281-984-0 JECFA.No.: n/a Description:.Perennial.herb.with.erect.stems.or.sometimes.decumbent.0.3.to.1.m.long.with.pinnately.trifoliate.leaves..Leaflets.ovoid. in.shape,.tapering.to.the.base..Grows.throughout.the.world.in.a.variety.of.climates..Seeds.or.entire.plant.(minus.roots).are.used.for. extract. Consumption: Annual:.233.33.lb. .Individual:.0.0001977.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.10.and.582.10.(Alfalfa.herb.and.seed); 182.20.and.582.20.(Alfalfa.extract) FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.HOC.(1992) JECFA:.n/a Trade association guidelines: FEMA.PADI:.99.975.mg. IOFI:.Natural ALFALFA EXTRACT 44. Specifications: n/a Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 516.80 730.50 Nonalcoholic.beverages 23.73 36.16 Baked.goods 334.80 465.10 Gelatins,.puddings 1.00 3.00 Frozen.dairy 65.14 111.70 Soft.candy 162.80 232.70 Meat.products410.00 500.00 Aroma threshold values:.n/a Taste threshold values: Taste.characteristics.at.0.4%: hay-like,.brown,.dried,.fruit,.prune,.caramellic.and.tobacco. ALGIN* Botanical name:.Macrocystis and.Laminaria spp..(brown.algae);.Prophyra.spp.,.Gloiopeltis furcata.and.Rhodymenia palmata.(red. algae) Botanical family:.Phaeophyceae CAS.No.: 9005-38-3 FL.No.: n/a FEMA.No.: 2014 NAS.No.: 2014 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description:.Seaweed,.originates.in.many.of.the.Northern.waters;.also.phaeophycase.from.red.seaweeds..Also,.may.be.from.giant. kelp,.Macrocystis pyrifera..Major.monosaccharides:.D-mannuronic.acid,.L-gluluronic.acid..Anionic.seaweed.polysaccharide:.linear. polymer.of.D-mannuronic.acid.and.L-guluronic.acid. Derivatives:.Alginates Derivative names: Ammonium.alginate;.Calcium.alginate;.Potassium.alginate;.Sodium.alginate;.Sodium.calcium.alginate Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.133.et. seq.,.150.et. seq.;.141,.150.161,.184.1120.(Brown.algae.extract);.582.30,.582.40.(Brown.algae.(Laminaria.spp.. and.Nereocystis.spp.).and.extract.thereof);.182.1121,.582.30,.582.40.(Red.algae.(Prophyra.spp..and.Rhodymenia.palmate.(L.). Grev.).and.extracts.thereof) FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.115.135.mg.. IOFI:. Natural. Specifications:.n/a Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Fats.oils 10.00 100.00 Gelatins,.puddings 4000.00 4000.00 Frozen.dairy 1100.00 2400.00 Nonalcoholic.beverages 50.00 240.00 Aroma threshold values: n/a Taste threshold values: n/a ALGINATES: AMMONIUM, CALCIUM, POTASSIUM and SODIUM Botanical name:.Phaeophyceae.spp. Botanical family: Phaeophyceae Other names:.Alginates.(salts.of.alginic.acid;.ammonium,.calcium,.magnesium,.potassium) *. See.also.DULSE. ALGIN . 45 CAS.No.: 9005-34-9. (NH4 +) 9005-35-0.(Ca+) 9005-36-1.(K+) 9005-38-3.(Na+) 12698-40-7. (Na+/Ca+) FL.No.: n/a FEMA.No.: 2015 NAS.No.: 2015 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a E..No.: E401 E402 E403 E404 Description:.These.are.the.salts.of.alginic.acid,.a.hydrophilic.colloidal.carbohydrate.extracted.by.the.use.of.dilute.alkali.from.vari- ous.species.of.brown.seaweeds..These.salts.are.generally.odorless.and.tasteless..Alginic.acid.is.a.linear.glycuronoglycan.consisting. mainly.of.β-(1→4).linked.D-mannuronic.acid.and.L-glycuronic.acid.units.in.the.pyranose.ring.form. Derivatives: Alginates.are.the.derivatives.of.alginic.acid. Derivative names: Ammonium.alginate;.Calcium.alginate;.Potassium.alginate;.Sodium.alginate;.Sodium.calcium.alginate Consumption: Annual:.386666.7.lb.. Individual:.0.3276.mg/kg/day Regulatory Status CoE:.n/a FDA:.21.CFR.173.310;.184.1133,. 582.7133. (Ammonium.alginate);.184.1187,. 582.7187. (Calcium.alginate);.184.1610,. 582.7610. (Potassium.alginate);.133.178,.133.179,.150.141,.150.161,.173.310,.184.1724,.582.7724.(Sodium.alginate) FDA.(other):.n/a JECFA:ADI:.Not.specified.(1992).(applies.to.the.entire.class.of.which.individual.compounds.are.a.member) Trade association guidelines:.FEMA.PADI:.146.43.mg. IOFI:.n/a Specifications:.(FCC,.1996).Available.for.the.individual.salts. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 65.00 200.00 Meat.products 1000.00 1000.00 Condiments,.relishes 1500.00 5200.00 Nonalcoholic.beverages 110.00 340.00 Frozen.dairy 470.00 1000.00 Sweet.sauce 3300.00 4500.00 Aroma threshold values: n/a Taste threshold values: n/a ALKANET ROOT EXTRACT (FEMA #2016) Botanical name:.Alkanna tinctoria.Tausch NOTE:.This.compound.has.been.removed.from.FEMA.GRAS.list.#4,.1970. ALLYL ANTHRANILATE Synonyms: Allyl.2-aminobenzoate;.Allyl.o-aminobenzoate;.Allyl.anthranilate;.Anthranilic.acid,.allyl.ester;.Benzoic.acid,.2-amino-,. 2-propenyl.ester CAS.No.: 7493-63-2 FL.No.: 09.719 FEMA.No.: 2020 NAS.No.: 2020 CoE.No.: 254 EINECS.No.: 231-331-0 JECFA.No.: 20 Description:.Allyl.anthranilate.is.used.as.a.flavor.enhancer.and.flavoring.agent. Consumption:.Annual:.1.67.lb.. Individual:.0.00000141.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent..(1996).. ALLYL ANTHRANILATE 46. Trade association guidelines: FEMA.PADI:.0.289.mg.. IOFI:.Artificial Empirical Formula/MW: C10H11NO2/177.20 Specifications:.(JECFA,.1997) Appearance Colorless.to.pale.yellow.liquid Refractive.index 1.569–1.577.(20°C) Assay.(min) 98% Solubility Almost.insoluble.in.water;.soluble.in. essential.oils;.poorly.soluble.in. propylene.glycol Boiling.point 105°C.(2.mmHg) Specific.gravity 1.12.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.25 2.50 Gelatins,.puddings 2.00 2.00 Baked.goods 0.75 1.50 Nonalcoholic.beverages 0.88 1.64 Frozen.dairy 0.30 1.00 Soft.candy 0.91 2.04 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ALLYL BUTYRATE Synonyms: Butenoic. acid,. 2-propenylester;. 2-Propen-1-yl-butenoate;. Allyl. butanoate;. Allyl. butyrate;. Butanoic. acid,. 2-propenyl. ester;.Butyric.acid,.allyl.ester;.2-Propenyl.butanoate;.Vinyl.carbinyl.butyrate;.Butanoic.acid,.2-propen-1-yl.ester CAS.No.: 2051-78-7 FL.No.: 09.054 FEMA.No.: 2021 NAS.No.: 2021 CoE.No.: 280 EINECS.No.: 218-129-8 JECFA.No.: 2 Description: Allyl.butyrate.has.a.peach/apricot.odor.and.is.used.as.a.flavoring.ingredient.and.adjuvant. Consumption: Annual:.<1.00.lb.. Individual:.0.00000263.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.1.ppm;.Food:.3.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.0.428.mg.. IOFI:.Nature.identical Empirical Formula/MW: C7H12O2/128.17 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.412–1.418.(20°C) Appearance Colorless.liquid Solubility Insoluble.in.water;.soluble.in.ethanol. and.oils Assay.(min) 98% Specific.gravity 0.897–0.902.(25°C) Boiling.point 44–45°C ALLYL BUTYRATE . 47 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.67 1.33 Gelatins,.puddings 0.92 1.70 Baked.goods 2.04 4.55 Nonalcoholic.beverages 0.65 1.47 Frozen.dairy 1.15 2.28 Soft.candy 1.84 3.56 Synthesis: From.allyl.alcohol.and.butyric.acid.in.the.presence.of.concentrated.H2SO4.or.p-toluenesulfonic.acid.in.benzene. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.fruity,.green,.tropical.with.sweet,.fermented.waxy.nuances. Natural occurrence:.Not.reported.found.in.nature. ALLYL CINNAMATE Synonyms: Allyl.3-phenylopropenoate;.Allyl.β-phenylacrylate;.Propenyl.cinnamate;.Allyl.3-phenylacrylate;.Cinnamic.acid,.allyl. ester;.2-Propenoic.acid,.3-phenyl-,.2-propenyl.ester;.2-Propenyl.3-phenyl-2-propenoate;.Vinyl.carbinyl.cinnamate;.2-Propenoic.acid,. 3-phenyl-,.2-propen-1-yl.ester CAS.No.: 1866-31-5 FL.No.: 09.741 FEMA.No.: 2022 NAS.No.: 2022 CoE.No.: 334 EINECS.No.: 217-477-8 JECFA.No.: 19 Description:.A.colorless.liquid.with.peach-.or.apricot-like.aroma..It.is.used.as.a.flavoring.agent.or.adjuvant. Consumption: Annual:.5.00.lb.. Individual:.0.00000423.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.1.305.mg. IOFI:.Artificial Empirical Formula/MW: C12H12O2/188.23 Specifications:.(JECFA,.2000) Acid.value.(max) 1.0 Refractive.index 1.562–1.569.(25°C) Appearance Colorless.to.light.yellow,.slightly. viscous.liquid Solubility Soluble.in.oils;.miscible.in.ethanol;. insoluble.in.water Assay.(min) 97% Specific.gravity 1.050–1.056.(25°C) Boiling.point 286°C Reported uses (ppm):.(FEMA,.1994) Food Category UsualMax. Food Category Usual Max. Alcoholic.beverages 0.50 2.00 Gelatins,.puddings 2.28 3.83 Baked.goods 7.68 10.08 Nonalcoholic.beverages 0.92 1.81 Frozen.dairy 2.65 4.65 Soft.candy 4.38 7.27 Synthesis: By.esterification.of.cinnamic.acid.with.allyl.alcohol.in.the.presence.of.concentrated.H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not.reported.found.in.nature. ALLYL CINNAMATE 48. ALLYL CROTONATE Synonyms:.2-Butenoic acid, 2-propenyl ester; Crotonic acid, allyl ester; 2-Propenyl 2-butenoate; Allyl β-methylacrylate; Allyl crotonate; Allyl trans-2-butenoate; Allyl 2-butenoate; Allyl (E)-2-butenoate; 2-Propen-1-yl 2-butenoate CAS.No.: 20474-93-5 FL.No.: 09.247 FEMA.No.: 4072 NAS.No.: n/a CoE.No.: 2222 EINECS.No.: 243-845-2 JECFA.No.: n/a Description: Colorless.clear.liquid Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.4.338.mg. IOFI:.n/a Empirical Formula/MW: C7H10O2/126.15 CH3 O C H2 O Specifications:.(The.Good.Scents.Co.,.2009) Assay.(min) 98% Solubility Insoluble.in.water;.soluble.in.ethanol Boiling.point 150–151°C.(760.00.mmHg) Specific.gravity 0.942–0.947.(25°C) Refractive.index 1.44–1.45.(20°C) Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 10.00 50.00 Jams,.jellies 5.00 25.00 Breakfast.cereals 5.00 25.00 Meat.products 2.00 10.00 Cheese 7.00 35.00 Milk.products 7.00 35.00 Condiments,.relishes 5.00 25.00 Nonalcoholic.beverages 5.00 25.00 Confection,.frosting 10.00 50.00 Other.grains 5.00 25.00 Fats,.oils 5.00 25.00 Poultry 2.00 10.00 Fish.products 2.00 10.00 Processed.fruits 7.00 35.00 Frozen.dairy 7.00 35.00 Seasonings,.flavors 5.00 25.00 Fruit.ices 10.00 50.00 Snack.foods 10.00 50.00 Gelatins,.puddings 5.00 25.00 Soups 5.00 25.00 Gravies 20.00 100.00 Sweet.sauce 5.00 25.00 Imitation.dairy 7.00 35.00 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values:.n/a Natural occurrence:.Reported.found.in.roasted.filbert. ALLYL CYCLOHEXANEACETATE Synonyms: Acetic.acid,.cyclohexyl-,.allyl.ester;.Allyl.cyclohexaneacetate;.Cyclohexaneacetic.acid,.allyl.ester;.Cyclohexaneacetic. acid,.2-propenyl.ester;.Allyl.cyclohexylacetate;.Cyclohexylacetic.acid.allyl.ester;.2-Propenyl.cyclohexaneacetate;.Cyclohexaneacetic. acid,.2-propen-1-yl.ester CAS.No.: 4728-82-9 FL.No.: 09.482 FEMA.No.: 2023 NAS.No.: 2023 CoE.No.: 2070 EINECS.No.: 225-230-0 JECFA.No.: 12 ALLYL CROTONATE . 49 Description:.A.liquid.with.an.intense,.sweet,.long-lasting.fruital.(pineapple,.peach,.apricot).aroma..It.is.used.as.a.flavor.enhancer,. flavoring.agent.and.adjuvant. Consumption:.Annual:.<1.00.lb.. Individual:.0.0003417.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.6.858.mg. IOFI:.Not.Nature.Identical Empirical Formula/MW: C11H18O2/182.26 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.455–1.499.(20°C) Appearance Colorless.liquid Solubility Soluble.in.ethanol.and.oils;.1:4.in.80%. ethanol Assay.(min) 96% Specific.gravity 0.945–0.965.(25°C) Boiling.point 66°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.00 2.00 Gelatins,.puddings 11.42 17.17 Baked.goods 41.77 57.58 Nonalcoholic.beverages 4.69 7.59 Frozen.dairy 7.64 16.14 Soft.candy 30.69 37.27 Synthesis: By.esterfication.of.cyclohexane,.acetic.acid.and.allyl.alcohol.in.the.presence.of.benzene. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.15.ppm:.pineapple.with.a.sweet,.ripe,.fruity.nuance. Natural occurrence: Not.reported.found.in.nature. ALLYL CYCLOHEXANE BUTYRATE Synonyms: Cyclohexanebutanoic. acid,. 2-propenyl. ester;. 2-Propenyl. cyclohexanebutanoate;. Allyl. cyclohexyl. butyrate;. Cyclohexanebutanoic.acid,.2-propen-1-yl.ester CAS.No.: 7493-65-4 FL.No.: 09.411 FEMA.No.: 2024 NAS.No.: 2024 CoE.No.: 283 EINECS.No.: n/a JECFA.No.: 14 Description:.A.liquid.with.pineapple-like.aroma..It.is.used.as.a.flavoring.agent.or.adjuvant. Consumption:.Annual:.<1.00.lb. Individual:.0.00000014.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.3.419.mg. IOFI:.Artificial Empirical Formula/MW: C13H22O2/210.32 ALLYL CYCLOHEXANE BUTYRATE 50. Specifications:.(JECFA,.1997) Appearance Colorless.liquid Refractive.index 1.4608 Boiling.point 104°C Solubility Insoluble.in.water;.soluble.in.ethanol,. essential.oils.and.flavor.chemicals Reported uses (ppm):.(FEMA,.1994 Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.00 2.00 Gelatins,.puddings 10.50 28.33 Baked.goods 14.86 31.71 Nonalcoholic.beverages 7.36 8.57 Frozen.dairy 11.43 31.06 Soft.candy 13.07 28.43 Synthesis: By.direct.esterification.in.the.presence.of.benzene. Aroma threshold values: n/a Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. ALLYL CYCLOHEXANEHEXANOATE Synonyms: Allyl. cylohexylcaproate;. Allyl. cyclohexylcapronate;. 2-Propenyl. 6-cyclohexane. hexanoate;. Allyl. cyclohexylcaproate;. Cyclohexanehexanoic.acid,.2-propenyl.ester CAS.No.: 7493-66-5 FL.No.: 09.492 FEMA.No.: 2025 NAS.No.: 2025 CoE.No.: 2180 EINECS.No.: n/a JECFA.No.: 16 Description:.Allyl.cyclohexanehexanoate.has.a.weak.fatty,.fruity.odor.and.is.used.as.a.flavoring.agent.or.adjuvant. Consumption: Annual:.<1.00.lb.. Individual:.0.00005932.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.2.317.mg. IOFI:.Artificial Empirical Formula/MW: C15H26O2/238.37 Specifications:.(JECFA,.1997) Appearance Colorless.liquid Refractive.index 1.462.(20°C) Boiling.point 128°.(1.5.mmHg) Solubility Insoluble.in.water;.soluble.in.oils.and. ethanol Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2.00 4.00 Gelatins,.puddings 6.50 10.80 Baked.goods 13.13 17.88 Nonalcoholic.beverages 1.75 3.13 Frozen.dairy 2.94 8.81 Soft.candy 10.38 14.94 Synthesis: By.direct.esterification.of.the.acid.with.allyl.alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ALLYL CYCLOHEXANEHEXANOATE . 51 ALLYL CYCLOHEXANEPROPIONATE Synonyms: Allyl-3-cylohexylpropionate;. Allyl. β-cyclohexylpropionate;. Allyl. 3-cyclo-hexylpropionate;. Allyl. hexahydrophenyl- propionate;. 3-Allylcyclohexyl. propionate;. Cyclohexane-propanoic. acid,. 2-propenyl. ester;. Cyclohexanepropionic. acid,. allyl. ester;. Cyclohexanol,.3-allyl-,.propionate;.2-Propenyl.cyclohexanepropanoate;.Cyclohexanepropanoic.acid,.2-propen-1-yl.ester CAS.No.: 2705-87-5 FL.No.: 09.498 FEMA.No.: 2026 NAS.No.: 2026 CoE.No.: 2223 EINECS.No.: 220-292-5 JECFA.No.: 13 Description:.A.colorless.liquid.with.pineapple.aroma..Used.as.a.flavoring.agent.or.adjuvant. Consumption:.Annual:.2200.0.lb.. Individual:.0.001864.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.10.ppm;.Food:.10.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.9.222.mg. IOFI:.Artificial Empirical Formula/MW: C12H20O2/196.29 Specifications:.(FCC,.1996) Acid.value.(max) 5.0 Refractive.index 1.4595.(1.4570–1.4620).(22°C) Appearance Colorless.liquid Solubility 1:4.in.80%.ethanol Assay.(min) 98%.(ester.content) Specific.gravity 0.945–0.950.(25°C) Boiling.point 91°C.(1.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max.Alcoholic.beverages 2.33 5.33 Gravies 1.00 2.00 Baked.goods 52.27 71.15 Hard.candy 7.41 10.00 Chewing.gum 9.56 17.21 Nonalcoholic.beverages 7.20 13.80 Frozen.dairy 20.11 28.75 Soft.candy 44.97 57.80 Gelatins,.puddings 21.36 29.81 Synthesis: By.direct.esterification.of.cyclohexylpropionic.acid.with.allyl.alcohol.in.the.presence.of.benzene. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.30.ppm:.fruity,.pineapple,.waxy,.with.green.sweet.apple.nuances. Natural occurrence:.Not.reported.found.in.nature. ALLYL CYCLOHEXANEVALERATE Synonyms: 2-Propenyl.5-cyclohexane.pentanoate;.Allyl.cylohexylpentanoate;.Cyclohexanepentanoic.acid,.2-propenyl.ester CAS.No.: 7493-68-7 FL.No.: 09.469 FEMA.No.: 2027 NAS.No.: 2027 CoE.No.: 474 EINECS.No.: n/a JECFA.No.: 15 Description:.Allyl.cyclohexanevalerate.has.a.characteristic.fruital.(peach,.apricot,.apple).aroma.and.is.used.as.a.flavoring.agent.or. adjuvant. Consumption:.Annual:.<1.00.lb.. Individual:.0.0000494.mg/kg/day ALLYL CYCLOHEXANEVALERATE 52. Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.2.000.mg. IOFI:.Artificial Empirical Formula/MW: C14H24O2/224.34 Specifications:.(JECFA,.1997) Appearance Colorless.liquid Refractive.index 1.4605.(20°C) Boiling.point 119°C Solubility Insoluble.in.water;.soluble.in.ethanol,. essential.oils.and.flavor.materials;. poorly.soluble.in.propylene.glycol Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2.00 4.00 Gelatins,.puddings 4.93 8.32 Baked.goods 11.25 17.17 Nonalcoholic.beverages 1.53 2.63 Frozen.dairy 3.42 6.92 Soft.candy 7.71 11.64 Synthesis: By.direct.esterification.in.the.presence.of.benzene. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. S-ALLYL-L-CYSTEINE Synonyms: 3-(Allylthio)-alanine; (2R)-3-(Allylthio)-2-aminopropanoic acid; (R)-Allylthio-2-aminopropionic acid; S-Allylcysteine; (+)-S-Allylcysteine; S-2-Propenylcysteine; S-(2-Propenyl)-L-cysteine; (2R)-2-Amino-3-(prop-2-en-1- ylsulfanyl)propanoic acid; L-Cysteine, S-2-propenyl-;.S-Allyl-laevo-cysteine CAS.No.: 21593-77-1 FL.No.: 15.055 FEMA.No.: 4322 NAS.No.: n/a CoE.No.: n/a EINECS.No. n/a JECFA.No.: 1710 Description:.White.powder;.cooked.roasted.brown.aroma. Consumption: Odor.and/or.flavor.used.in.garlic,.onion,.and.roasted... Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: FEMA.PADI:.1.101.mg. IOFI:.n/a Empirical Formula/MW: C6H11NO2S/161.22 CH2 S O OH NH2 Specifications:.(JECFA,.2008) Assay.(min) 95% Solubility Sparingly.soluble.in.water;.slightly. soluble.in.ethanol Melting.point 214–216°C S-ALLYL-L-CYSTEINE . 53 Reported uses (ppm):.(FEMA,.2007) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.00 25.00 Meat.products 2.00 25.00 Breakfast.cereal 2.00 25.00 Nut.products 2.00 25.00 Cheese 2.00 25.00 Poultry 2.00 25.00 Condiments,.relishes 2.00 25.00 Processed.vegetables 2.00 25.00 Fats,.oils 2.00 25.00 Reconstituted.vegetables 2.00 25.00 Fish.products 2.00 25.00 Seasonings/flavors 2.00 25.00 Gravies 2.00 25.00 Snack.foods 2.00 25.00 Imitation.dairy 2.00 25.00 Soups 2.00 25.00 Instant.coffee,.tea 2.00 25.00 Synthesis:.n/a Aroma threshold values: High.strength.odor;.recommend.smelling.in.a.0.10%.solution.or.less. Taste threshold values:.n/a Natural occurrence:.Reported.found.in.garlic. 4-ALLYL-2, 6-DIMETHOXYPHENOL Synonyms: 4-Allylsyringol;. 6-methoxy. eugenol;. Phenol,. 2,6-dimethoxy-4-(2-propenyl)-;. 4-Allyl-2,6-dimethoxyphenol;. 2,6-Dimethoxy-4-allylphenol;.4-Hydroxy-3,5-dimethoxy-allylbenzene;.Phenol,.4-allyl-2,6-dimethoxy-;.Phenol,.2,6-dimethoxy-4-(2- propenyl)-;.Methoxyeugenol CAS.No.: 6627-88-9 FL.No.: 04.051 FEMA.No.: 3655 NAS.No.: 3655 CoE.No.: 11214 EINECS.No.: 229-600-2 JECFA.No.: 726 Description:.A.clear.liquid.with.a.roasted,.burnt,.meaty,.bacon.aroma..It.is.used.as.a.flavoring.agent.or.adjuvant. Consumption: Annual:.n/a.. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.when.used.at.current.levels.as.a.flavoring.agent.(2000). Trade association guidelines:.FEMA.PADI:.0.021.mg. IOFI:.Nature.Identical Empirical Formula/MW: C11H14O3/194.23 Specifications:.(JECFA,.2008) Appearance Clear,.pale-yellow.liquid Refractive.index 1.548–1.550.(20°C) Assay.(min) 98% Solubility Insoluble.in.water;.soluble.in.fats;. miscible.in.ethanol Boiling.point 168°C.(11.mmHg) Specific.gravity 1.089–1.095.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Cheese 0.10 0.50 Poultry 0.05 0.20 Condiments,.relishes 1.00 5.00 Seasoning,.flavorings 1.00 5.00 Gravies 0.10 0.50 Snack.foods 0.10 0.50 Meat.products 0.10 0.50 Soups 0.05 0.20 4-ALLYL-2, 6-DIMETHOXYPHENOL 54. Synthesis: n/a Aroma threshold values: Detection.at.1.2.ppm Taste threshold values: Taste.characteristics.at.20.ppm:.meaty,.phenolic,.smoky.and.bacony,.with.creamy,.vanilla.nuances. Natural occurrence: Reported.found.in.nutmeg,.smoked.pork.belly,.smoked.sausage,.natural.smoked.flavor.banana,.sherry.and.red. wine. ALLYL DISULFIDE Synonyms: Diallyl.disulfide;.Diallyl.polysulfides;.Disulfide,.di-2-propenyl;.Diallyl.polysulfides;.4,5-Dithia-1,7-octadiene;.2-Propenyl. disulphide CAS.No.: 2179-57-9 FL.No.: 12.008 FEMA.No.: 2028 NAS.No.: 2028 CoE.No.: 485 EINECS.No.: 218-548-6 JECFA.No.: 572 Description:.Allyl.disulfide.has.a.characteristic.garlic.odor..It.is.used.as.a.flavor.enhancer,.flavoring.agent.or.adjuvant. Consumption:.Annual:.160.00.lb.. Individual:.0.0001355.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines: FEMA.PADI:.2.180.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H10S2/146.28 Specifications:.(JECFA,.2008) Appearance Pale.yellow.liquid Refractive.index 1.537–1.551.(20°C) Assay.(min) 80%.(min..95%.allyl.disulfide.+.allyl. sulfide.+.allyl.mercaptan) Solubility Insoluble.in.water;.soluble.in.most. common.organic.solvents Boiling.point 138/139°C.(79°C.at.16.mmHg) Specific.gravity 0.998–1.015.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.10 1.00 Gravies 2.00 6.50 Baked.goods 9.09 13.16 Meat.products 9.40 13.10 Condiments,.relishes 13.82 15.21 Nonalcoholic.beverages 0.07 0.68 Frozen.dairy 0.10 1.00 Soft.candy 0.50 1.00 Gelatins,.puddings 0.50 1.00 Soups 1.00 10.00 Synthesis: By.oxidation.of.allyl.mercaptan.with.iodine.in.the.presence.of.pyridine.and.ethanol;.from.sodium.allyl.thiosulfate.with. potassium.hydroxide. Aroma threshold values: Detection:.4.3.to.30.ppb;.Recognition:.80.ppb Taste threshold values: Taste.characteristics.at.2.ppm:.green.onion.and.garlic-like.with.meaty.nuances. Natural occurrence:.Main.constituent.of.Allium sativum.essential.oil..Reported.found.in.onion.(Allium cipa,.L.),.garlic.(Allium sativum.L.),.chive.(Allium schoenoprasum.L.),.nira.(Allium tuberosum rottl.),.raw.cabbage.and.caucas.(Allium victoralis.L.). ALLYL-2-ETHYLBUTYRATE Synonyms: Butanoic.acid,.2-ethyl-,.2-propenyl.ester;.Butyric.acid,.2-ethyl-,.allyl.ester;.2-Propenyl.2-ethylbutanoate;.Butanoic.acid,. 2-ethyl-,.2-propen-1-yl.ester CAS.No.: 7493-69-8 FL.No.: 09.410 FEMA.No.: 2029 NAS.No.: 2029 CoE.No.: 281 EINECS.No.: 231-332-6 JECFA.No.: 11 Description:.Allyl-2-ethylbutyrate.has.an.oily.fruity.odor...Used.as.a.flavor.enhancer,.flavoring.agent.or.adjuvant. ALLYL DISULFIDE . 55 Consumption:.Annual:.0.17.lb.. Individual:.0.00000014.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515FDA.(other):.n/a JECFA:.ADI:.Acceptable.(no.safety.concern.at.current.levels.of.intake).(1996) Trade association guidelines: FEMA.PADI:.0.615.mg. IOFI:.Artificial Empirical Formula/MW: C9H16O2/156.22 Specifications:.(JECFA,.2008) Acid.value.(max). 1.0 Refractive.index 1.422–1.427.(20°C) Appearance Colorless.liquid Solubility Insoluble.in.water;.soluble.in.ethanol Assay.(min) 99% Specific.gravity 0.882–0.887.(25°C) Boiling.point 165–167°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.00 2.00 Gelatins,.puddings 1.60 2.80 Baked.goods 3.00 5.50 Nonalcoholic.beverages 0.83 1.38 Frozen.dairy 1.50 3.00 Soft.candy 2.28 4.25 Synthesis: By.prolonged.heating.of.2-ethylbutyric.acid.(sodium.salt).with.allyl.bromide.in.xylene;.by.direct.esterification.of.the.acid. with.allyl.alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ALLYL 2-FUROATE Synonyms: Allyl. furan-2carboxylate;. Allyl. pyromucate;. 2-Furancarboxylic. acid;. 2-Propenyl. ester;. 2-Propenyl. 2-furoate;. Allyl. 2-furancarboxylate;.Allyl.furoate;.Allyl.2-furoate;.2-Furoic.acid,.allyl.ester;.2-Propenyl.2-furancarboxylate;.2-Furancarboxylic.acid,. 2-propen-1-yl.ester CAS.No.: 4208-49-5 FL.No.: 13.004 FEMA.No.: 2030 NAS.No.: 2030 CoE.No.: 360 EINECS.No.: 224-128-3 JECFA.No.: 21 Description: A.liquid.with.caramellic,.fruity.odor. Consumption: Annual:.<1.00.lb.. Individual:.0.00000289.mg/kg/day Regulatory Status: FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1997). Trade association guidelines: FEMA.PADI:.0.288.mg. IOFI:.Artificial Empirical Formula/MW: C8H8O3/152.15 ALLYL 2-FUROATE 56. Specifications:.(JECFA,.1997) Appearance Colorless.or.pale,.straw.liquid Refractive.index 1.495.(20°C) Boiling.point 206–209°C Specific.gravity 1.181.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Gelatins,.puddings 0.75 1.60 Baked.goods 1.50 3.20 Nonalcoholic.beverages 0.24 0.54 Condiments,.relishes 1.10 1.40 Soft.candy 1.55 3.14 Frozen.dairy 0.27 1.80 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.grilled.and.roasted.beef.and.shoyu.(fermented.soya.hydrolysate). ALLYL HEPTANOATE Synonyms: Allyl.heptoate;.Allyl.oenanthate;.Allyl.enanthate;.Allyl.heptylate;.Heptanoic.acid,.allyl.ester;.Heptanoic.acid,.2-propenyl. ester;.2-Propenyl.heptanoate;.Heptanoic.acid,.2-propen-1-yl.ester CAS.No.: 142-19-8 FL.No.: 09.097 FEMA.No.: 2031 NAS.No.: 2031 CoE.No.: 369 EINECS.No.: 205-527-1 JECFA.No.: 4 Description: A.liquid.with.characteristic.wine.odor.and.a.slight.banana.note.and.banana-like.flavor. Consumption: Annual:.550.00.lb.. Individual:.0.0004661.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.2.ppm:.Food:.10.ppm FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.0–0.15.mg/kg.bw.(1990)..No.safety.concern.when.used.at.current.levels.as.a.flavoring.agent.(1996). Trade association guidelines: FEMA.PADI:.0.388.mg. IOFI:.Artificial Empirical Formula/MW: C10H18O2/170.25 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.426–1.430.(20°C) Appearance Colorless.to.yellow.liquid Solubility 1:1.in.95%.ethanol Assay.(min) 97% Specific.gravity 0.880–0.885.(25°C) Boiling.point 210°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.80 0.90 Gravies 0.01 0.01 Baked.goods 1.00 4.00 Hard.candy 4.72 9.88 Chewing.gum 2.80 4.80 Jams,.jellies 0.45 0.45 Confectionary,.frosting 1.00 24.00 Meat.products 0.01 0.01 Frozen.dairy 3.00 4.00 Nonalcoholic.beverages 1.00 14.00 Fruit.ices 2.50 5.00 Soft.candy 2.00 10.00 Fruit.juice 0.02 0.05 Sweet.sauce 0.08 0.10 Gelatins,.puddings 1.00 2.00 Synthesis: n/a ALLYL HEPTANOATE . 57 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.fruity,.pineapple-like.with.waxy.tropical.nuance. Natural occurrence:.Reported.not.found.in.nature. ALLYL HEXANOATE Synonyms: Allyl.caproate;.Allyl.capronate;.2-Propenyl.hexanoate;.Allyl caproate;.Allyl hexanoate;.Hexanoic acid, allyl ester;. Hexanoic acid, 2-propenyl ester;.2-Propenyl.hexanoate;.2-Propenyl.n-hexanoate CAS.No.: 123-68-2 FL.No.: 09.244 FEMA.No.: 2032 NAS.No.: 2032 CoE.No.: 2181 EINECS.No.: 204-642-4 JECFA.No.: 3 Description:.A.colorless.liquid.with.fruity.sweet,.pineapple-like.taste.and.fruit-like.aroma.(pineapple). Consumption: Annual:.16033.3.lb.. Individual:.0.01358.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.3.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.0–0.13.mg/kg.bw.(1990)..No.safety.concern.(1996) Trade association guidelines: FEMA.PADI:.10.749.mg. IOFI:.Natural Empirical Formula/MW: C9H16O2/156.22 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.422–1.426.(20°C) Appearance Colorless.to.light-yellow,.stable,. mobile.liquid Solubility Insoluble.in.water.at.260°C.and.in. propylene.glycol;.soluble.in.ethanol,. fixed.organic.oils.and.organic. solvents Assay.(min) 98% Specific.gravity 0.884–0.890.(25°C) Boiling.point 185°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2.77 5.50 Gravies 0.01 0.01 Baked.goods 56.72 80.28 Hard.candy 18.63 53.79 Chewing.gum 28.63 181.20 Meat.products 0.16 0.29 Frozen.dairy 27.04 43.14 Nonalcoholic.beverages 11.94 21.98 Gelatins,.puddings 30.05 46.27 Soft.candy 51.86 71.82 Synthesis: By.esterification.of.n-caproic.acid.with.allyl.alcohol.in.the.presence.of.concentrated.H2SO4.or.of.naphthalene-β-sulfonic. acid.in.benzene.under.a.nitrogen.blanket. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.sweet,.fresh,.juicy,.pineapple.and.fruity. Natural occurrence:.Reported.found.in.baked.potato,.mushroom.and.pineapple. ALLYL α-IONONE Synonyms:.Allyl.ionone;.Butenyl.α-cyclocitrylidenemethyl.ketone;.Cetone.V;.α-Cyclocitrylidenemethyl.butenyl.ketone;.1-(2,6,6-trimethyl- 2-cyclohexen-1-yl)-1,6-heptadiene-3-one;.Allyl.alpha-ionone;.1,6-Heptadien-3-one;.1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-;.Ionone,.allyl. alpha-; 1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)hepta-1,6-dien-3-one;.1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-1,6-heptadien-3-one ALLYL α-IONONE 58. CAS.No.: 79-78-7 FL.No.: 07.061 FEMA.No.: 2033 NAS.No.: 2033 CoE.No.: 2040 EINECS.No.: 201-225-9 JECFA.No.: 401 Description:.A.yellow.liquid.with.a.meaty,.spicy,.slightly.floral,.woody.taste.and.a.strong.fruital.aroma.reminiscent.of.pineapple. Consumption: Annual:.466.67.lb.. Individual:.0.0003954.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.0.5.ppm;.Food:.3.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1998). Trade association guidelines: FEMA.PADI:.0.712.mg. IOFI:.Artificial Empirical Formula/MW: C16H24O/232.37 Specifications:.(FCC,.1996) Appearance Colorless.to.yellow.liquid Refractive.index 1.50402.(1.5030–1.5070).(20°C) Assay.(min) 88% Solubility 1:8.in.70%.ethanol;.insoluble.in.water Boiling.point 102–104°C.(0.15.mmHg) Specific.gravity 0.9289.(20°C);.0.928–0.935.(25°C) Flash.point >100°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.30 0.75 Meat.products 0.70 1.50 Baked.goods 3.62 6.26 Nonalcoholic.beverages 0.62 1.28 Frozen.dairy 1.19 2.87 Soft.candy 4.19 6.39 Gelatins,.puddings 1.56 3.54 Synthesis: By.condensation.of.citral.and.allyl.acetone.in.the.presence.of.sodium.methoxide.and.subsequent.ring.closure.in.the.pres- ence.of.boron.trifluoride. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.2.ppm:.floral,.sweet,.fruity,.woody.and.orris-like.nuance. Natural occurrence:.Not.reported.found.in.nature.. ALLYL ISOTHIOCYANATE Synonyms: Mustard.oil. (mustard.oil.volatile,.synthetic);.Allyl.isorhodanide;.Allyl. isosulfocyanate;.Allyl. isosulphocyanate;.Allyl. isothiocyanate,. nonperfume. grade;. Allyl. isothiocyanate,. stabilized;. Allyl. mustard. oil;. Allylsenevol;. Allylsenfoel;. Allyl. seveno- lum;. Allyl. thiocarbonimide;. Artificial. mustard. oil;. Artificial. oil. of. mustard;. Carbospol;. EPA. Pesticide. Chemical. Code. 004901;. 3-Isothiocyanato-1-propene;.Isothiocyanic.acid,.allyl.ester;.Oil.of.mustard;.Oil.of.mustard,.artificial CAS.No.: 57-06-7 FL.No.: 12.025 FEMA.No.: 2034 NAS.No.: 2034 CoE.No.: n/a EINECS.No.: 200-309-2 JECFA.No.: 1560 Description:.A.colorless.liquid.with.very.pungent,.irritating.odor.and.acrid.taste;.lacrimatory. Consumption: Annual:.63666.6.lb.. Individual:.0.05395.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2005). ALLYL ISOTHIOCYANATE . 59 Trade association guidelines: FEMA.PADI:.16.138.mg. IOFI:.Nature.Identical Empirical Formula/MW: C4H5NS/99.16 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.524–1.531.(20°C) Appearance Colorless.to.pale-yellow.liquid Solubility Slightly.soluble.in.water;.soluble.in. ether.and.ethanol Assay.(min) 98% Specific.gravity 1.013–1.020.(25°C) Boiling.point 150–151°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 25.00 100.00 Meat.products 35.22 61.16 Condiments,.relishes 718.00 5000.00 Nonalcoholic.beverages 1.00 2.00 Fats,.oils 49.99 50.00 Processed.vegetables 30.00 50.00 Fish.products 0.05 0.07 Seasoning,.flavorings 6.50 30.00 Gelatins,.puddings 1.00 2.00 Snack.foods 48.00 100.00 Gravies 2.00 10.00 Soft.candy 1.60 3.50 Synthesis: By.distillation.of.sodium.thiocyanate.and.allyl.chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:. In. the. essential. oil. from. seeds. of. Brassica nigra. Koch,. Brassica juncea. Hook.. and. Thoms.,. and. Thlaspi. arvense;.in.the.essential.oil.from.roots.of.Cochlearia armoracia;.in.the.seeds.and.roots.of.Alliaria officinalis;.in.onion.juice;.and. in.the.seeds.of.various.Cruciferae..Reported.found.in.pineapple.(Anans comoscus),.raw.cabbage,.cooked.cabbage,.sauerkraut,.milk,. heated.beans,.horseradish.(Armoracia lapathifolia),.raw.cauliflower,.Brussels.sprouts,.turnip,.Chinese.cabbage,.wasabi.(Japanese. horseradish).(Wasabi japonica). ALLYL ISOVALERATE Synonyms: Allyl.isovalerianate;.Allyl.3-methylbutyrate;.Butanoic.acid,.3-methyl-,.2-propenyl.ester;.Butyric.acid,.3-methyl-,.allyl. ester;.Isovaleric.acid,.allyl.ester;.3-Methylbutanoic.acid,.2-propenyl.ester;.3-Methylbutyric.acid,.allyl.ester;.2-Propenyl.isovalerate;. 2-Propenyl.3-methylbutanoate CAS.No.: 2835-39-4 FL.No.: 09.489 FEMA.No.: 2045 NAS.No.: 2045 CoE.No.: 2098 EINECS.No.: 220-609-7 JECFA.No.: 7 Description: A.liquid.with.a.fruit-like.(apple,.cherry).aroma..Used.as.a.flavoring.agent.or.adjuvant. Consumption:.Annual:.3.33.lb.. Individual:.0.00000282.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.0–0.12.mg/kg.bw.(1990)..No.safety.concern.(1996) Trade association guidelines: FEMA.PADI:.4.008.mg. IOFI:.Artificial Empirical Formula/MW: C8H14O2/142.20 ALLYL ISOVALERATE 60. Specifications:.(JECFA,.2008.) Acid.value.(max) 1.0 Refractive.index 1.413–1.418.(20°C) Appearance Colorless.to.pale.yellow.liquid Solubility Insoluble.in.water;.miscible.in. perfume.and.flavor.materials;.soluble. 1.mL.in.1.mL.95%.ethanol Assay.(min) 98% Specific.gravity 0.879–0.884.(25°C) Boiling.point 155°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 10.00 Hard.candy 37.00 37.00 Baked.goods 19.07 28.94 Nonalcoholic.beverages 4.28 11.05 Frozen.dairy 16.00 35.33 Soft.candy 22.72 37.02 Gelatins,.puddings 10.78 12.44 Synthesis: By.direct.esterification.in.the.presence.of.benzene. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.5.ppm:.sweet.fruity,.with.an.apple,.banana,.pineapple.and.bubble.gum-like.nuance. Natural occurrence: Not.reported.found.in.nature. ALLYL MERCAPTAN Synonyms: Allyl.sulfhydrate;.2-Propene-1-thiol;.Allylthiol; Prop-2-ene-1-thiol; 2-Propene-1-thiol CAS.No.: 870-23-5 FL.No.: 12.004 FEMA.No.: 2035 NAS.No.: 2035 CoE.No.: 476 EINECS.No.: 212-792-7 JECFA.No.: 521 Description:.A.colorless.liquid.with.strong.garlic.odor..Used.as.a.flavor.enhancer,.flavoring.agent.or.adjuvant. Consumption:.Annual:.26.67.lb.. Individual:.0.00002259.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.0.5.ppm;.Food:.2.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.No.safety.concern.(1999) Trade association guidelines: FEMA.PADI:.0.408.mg. IOFI:.Nature.Identical Empirical Formula/MW: C3H6S/74.15 Specifications:.(JECFA,.2008) Appearance Colorless.to.pale.yellow.mobile.liquid Refractive.index 1.470–1.491.(20°C) Assay.(min) 75%.(min.98%.allyl.disulfide.+.allyl. sulfide.+.allyl.mercaptan) Solubility Slightly.soluble.in.water;.miscible.in. alcohol,.oil,.and.ethyl.ether;.soluble.1. mL.in.1.mL.95%.ethanol Boiling.point 66–68°C Specific.gravity 0.888–0.930.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.10 0.50 Gelatins,.puddings 0.53 1.05 Baked.goods 0.51 1.68 Meat.products 3.10 5.53 Condiments,.relishes 2.34 3.58 Nonalcoholic.beverages 0.28 0.84 Frozen.dairy 1.05 15.25 Soft.candy 0.71 1.75 Synthesis: n/a Aroma threshold values: Detection:.0.005.ppb Taste threshold values: n/a Natural occurrence:.Reported.found.in.onion,.garlic.and.caucas.(Allium victoralis.L.). ALLYL MERCAPTAN . 61 ALLYL METHYL DISULFIDE Synonyms: Allyl methyl disulfide;.Allyl methyl disulphide CAS.No.: 2179-58-0 FL.No.: 12.037 FEMA.No.: 3127 NAS.No.: 3127 CoE.No.: 11866 EINECS.No.: 218-549-1 JECFA.No.: 568 Description:.An.oil-soluble.organosulfur.compound.present.in.garlic.and.onion.with.a.strong.odor. Consumption:.Annual:.<1.00.lb. Individual:.0.00000017.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines:.FEMA.PADI:.0.292.mg. IOFI:.Nature.Identical Empirical Formula/MW: C4H8S2/120.24 Specifications:.(JECFA,.1999) Appearance Colorless.liquid Boiling.point 83–84°C Assay.(min) 90% Refractive.index 1.533–1.535.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.60 1.00 Meat.products 1.00 2.00 Baked.goods 0.73 2.00 Nonalcoholic.beverages 0.60 1.50 Frozen.dairy 0.60 1.50 Soft.candy 0.75 2.00 Gelatins,.puddings 0.60 1.50 Synthesis: By.treating.a.mixture.of.corresponding.aliphatic.thiosulfates.with.an.alkali.metal.sulfide. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found.in.garlic (Allium sativum.L.),.onion.(Allium cepa.L.),.chive.(Allium schoenoprasum.L.),.nira. (Allium tuberosum Rottl.),.caucas.(Allium victoralis.L.),.nobiru.(Allium grayi Regal). ALLYL METHYL TRISULFIDE Synonyms: Methyl.allyl.trisulfide; Allyl methyl trisulfide;.Allyl methyl trisulphide;.Methylallyl trisulfide;.Methyl.allyl.trisulphide CAS.No.: 34135-85-8 FL.No.: 12.045 FEMA.No.: 3253 NAS.No.: 3253 CoE.No.: 11867 EINECS.No.: 251-843-8 .JECFA.No.: 586 Description:.An.oil-soluble.component.of.garlic.with.a.strong.odor. Consumption: Annual:.<1.00.lb. Individual:.0.00000001.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines:.FEMA.PADI:.0.529.mg. IOFI:.Nature.Identical Empirical Formula/MW: C4H8S3/152.31 ALLYL METHYL TRISULFIDE 62. Specifications:.(JECFA,.1999) Boiling.point 47°C Refractive.index 1.593–1.603.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods2.00 2.00 Meat.products 2.00 2.00 Condiments,.relishes 2.00 2.00 Soups 2.00 2.00 Gravies 2.00 2.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found.in.garlic.(Allium sativum.L.),.onion (Allium cepa.L.),.chive.(Allium schoenoprasum.L.),.nira. (Allium tuberosum Rottl.),.caucas.(Allium victoralis.L.),.nobiru.(Allium grayi Regal). ALLYL NONANOATE Synonyms: Allyl.pelargonate;.Allyl nonan-1-oate;.Nonanoic acid, allyl ester;.Nonanoic acid, 2-propenyl ester;.2-Propenyl.non- anoate;.Nonanoic.acid,.2-propen-1-yl.ester CAS.No.: 7493-72-3 FL.No.: 09.109 FEMA.No.: 2036 NAS.No.: 2036 CoE.No.: 390 EINECS.No.: 231-334-7 JECFA.No.: 6 Description:.Allyl.nonanoate.has.a.characteristic.fruital.aroma.(cognac,.pineapple).with.sweet,.waxy,.fruity,.wine-like.taste. Consumption:.Annual:.<1.00.lb. Individual:.0.00002118.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines:.FEMA.PADI:.0.932.mg. IOFI:.Artificial Empirical Formula/MW: C12H22O2/198.30 Specifications:.(JECFA,.1997) Appearance Colorless,.oily.liquid Refractive.index 1.430–1.436.(20°C) Assay.(min) 96.5% Solubility Insoluble.in.water;.soluble.in.ethanol,. essential.oils.and.flavor.chemicals Boiling.point 241–242°C Specific.gravity 0.872–0.880.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Meat.products 0.50 10.00 Baked.goods 5.00 8.50 Nonalcoholic.beverages 0.60 1.40 Frozen.dairy 2.00 4.22 Soft.candy 4.42 7.52 Gelatins,.puddings 2.50 4.50 Synthesis: By.esterification.of.nonanoic.acid.with.allyl.alcohol.in.benzene.solution.in.the.presence.of.naphthalene-β-sulfonic.acid. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.waxy,.slightly.green.with.creamy.berry.and.fruity.nuance. Natural occurrence: Not.reported.found.in.nature. ALLYL NONANOATE . 63 ALLYL OCTANOATE Synonyms: Allyl. caprylate;.Allyl. octylate;.Octanoic acid, allyl ester;.Octanoic acid, 2-propenyl ester;. 2-Propenyl.octanoate;. Octanoic.acid,.2-propen-1-yl.ester CAS.No.: 4230-97-1 FL.No.: 09.119 FEMA.No.: 2037 NAS.No.: 2037 CoE.No.: 400 EINECS.No.: 224-184-9 JECFA.No.: 5 Description:.Allyl.octanoate.has.a.fruity.odor.and.oily-winy.undernote..It.has.a.pineapple,.banana,.fatty,.fruity.taste. Consumption:.Annual:.23.33.lb. Individual:.0.00001977.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines:.FEMA.PADI:.3.982.mg. IOFI:.Artificial Empirical Formula/MW: C11H20O2/184.28 Specifications:.(JECFA,.2008) Appearance Colorless.to.pale.yellow,.oily.liquid Refractive.index 1.432–1.434.(20°C) Assay.(min) 97% Solubility Soluble.in.ethanol.and.fixed.oils;. insoluble.in.glycerol.and.water.at. 260°C;.slightly.soluble.in.propylene. glycol Boiling.point 222°C Specific.gravity 0.872–0.880.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.00 2.00 Gelatins,.puddings 18.43 34.71 Baked.goods 20.99 30.58 Nonalcoholic.beverages 4.02 8.34 Frozen.dairy 6.96 13.60 Soft.candy 16.75 22.34 Synthesis: By.esterification.of.caprylic.acid.with.allyl.alcohol.in.benzene.in.the.presence.of.naphthalene-β-sulfonic.acid. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.fatty,.fruity,.pineapple.tropical-like. Natural occurrence: Not.reported.found.in.nature. 4-ALLYLPHENOL Synonyms:. 3-(p-Hydroxyphenyl)-1-propene; p-Hydroxyallylbenzene; γ-(p-Hydroxyphenyl)-α-propylene; p-Allylphenol; Phenol, 4-(2-propenyl)- (9CI); Phenol, p-allyl- (8CI); Chavicol; 4-Allyl phenol; para-Allyl phenol CAS.No.: 501-92-8 FL.No.: 04.058 FEMA.No.: 4075 NAS.No.: n/a CoE.No.: 11218 EINECS.No.: 207-929-2 JECFA.No.: 1527 Description:.Colorless.liquid;.medicinal.phenolic.aroma. Consumption: Odor.and/or.flavor.used.in.bay.and.betel..Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable.(conditional)..No.safety.concern.(conditional).at.current.level.of.intake.(2005). 4-ALLYLPHENOL 64. Trade association guidelines:.FEMA.PADI:.4.198.mg. IOFI:.n/a Empirical Formula/MW: C9H10O/134.18 C H2 OH Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.542–1.548.(20°C) Assay.(min) 95% Solubility Insoluble.in.water;.soluble.in.ethanol Boiling.point 235°C. Specific.gravity 1.017–1.023.(25°C) Melting.point 15–16°C. Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 10.00 50.00 Meat.products 2.00 10.00 Breakfast.cereals 5.00 25.00 Milk.products 7.00 35.00 Cheese 7.00 35.00 Other.grains 5.00 25.00 Chewing.gum 10.00 50.00 Poultry 2.00 10.00 Condiments,.relishes 5.00 25.00 Processed.fruits 7.00 35.00 Confection,.frosting 10.00 50.00 Processed.vegetables 7.00 35.00 Fats,.oils 5.00 25.00 Reconstituted.vegetables 7.00 35.00 Fish.products 2.00 10.00 Seasonings,.flavors 5.00 25.00 Frozen.dairy 7.00 35.00 Snack.foods 20.00 100.00 Fruit.ices 10.00 50.00 Soft.candy 10.00 50.00 Gravies 5.00 25.00 Soups 5.00 25.00 Hard.candy 10.00 50.00 Synthesis:.n/a Aroma threshold values: High.strength.odor;.phenolic.type;.recommend.smelling.in.a.0.10%.solution.or.less. Taste threshold values:.n/a Natural occurrence:.Reported.found.in.Alpinia galanga.oil.(0.20%),.bay.leaf.oil.(<0.01–15.51%),.bay.leaf.oil.anise.(0.8%),.bay.leaf. oil.clove.(17.1%),.and.betel.leaf. ALLYL PHENOXYACETATE Synonyms: Acetate.p.a.;.Acetic acid, phenoxy-, allyl ester;.Acetic acid, phenoxy-, 2-propenyl ester;.2-Propenyl.phenoxyacetate CAS.No.: 7493-74-5 FL.No.: 09.701 FEMA.No.: 2038 NAS.No.: 2038 CoE.No.: 228 EINECS.No.: 231-335-2 JECFA.No.: 18 Description:.Allyl.phenoxyacetate.is.a.colorless.liquid.with.honey-.and.pineapple-like.aroma. Consumption: Annual:.50.00.lb. Individual:.0.00004237.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). ALLYL PHENOXYACETATE . 65 Trade association guidelines:.FEMA.PADI:.0.370.mg. IOFI:.Artificial Empirical Formula/MW: C11H12O3/192.21 Specifications:.(FCC,.2003;.JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.512–1.519.(20°C) Appearance Colorless.to.pale.yellow.liquid Solubility Soluble.in.alcohol.(1.mL.in.1.mL.95%. ethanol);.slightly.soluble.in. propylene.glycol;.very.slightly. soluble.in.water;.insoluble.in. vegetable.oils Assay.(min) 97.5%.C11H12O3 Specific.gravity 1.00–1.11.(25°C) Boiling.point 265°C,.100–102°C.(1.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Gelatins,.puddings 0.27 2.00 Baked.goods 1.83 4.42 Nonalcoholic.beverages 0.53 0.98 Frozen.dairy 1.17 2.83 Soft.candy 2.16 4.70 Synthesis: By.direct.esterification.in.benzene.solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not.reported.found.in.nature. ALLYL PHENYLACETATE Synonyms: Allyl.α-toluate;.Acetic acid, phenyl-, allyl ester;.Benzeneacetic acid, 2-propenyl ester;.Phenylacetic.acid.allyl.ester;. 2-Propenyl.benzeneacetate;.2-Propenyl.phenylacetate;.Benzeneacetic.acid,.2-propen-1-yl.ester CAS.No.: 1797-74-6 FL.No.: 09.790 FEMA.No.: 2039 NAS.No.: 2039 CoE.No.: 2162 EINECS.No.: 217-281-2 JECFA.No.: 17 Description: A.colorless.liquid.with.sweet.honey-like,.but.faint.odor.and.sweet.fruity.undertones. Consumption:.Annual:.<1.00.lb. Individual:.0.0000833.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines:.FEMA.PADI:.6.183.mg.. IOFI:.ArtificialEmpirical Formula/MW: C11H12O2/176.21 Specifications:.(JECFA,.1997) Appearance Colorless,.slightly.viscous.liquid Boiling.point 89–93°C Assay.(min) 99% Refractive.index 1.5122.(20°C) ALLYL PHENYLACETATE 66. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 10.00 Gelatins,.puddings 17.63 22.37 Baked.goods 36.27 46.98 Nonalcoholic.beverages 4.18 6.90 Frozen.dairy 6.55 9.04 Soft.candy 14.22 18.71 Synthesis: By.direct.esterification.in.benzene.solution. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not.reported.found.in.nature. ALLYL PROPIONATE Synonyms: Propanoic acid, 2-propenyl ester ;.2-Propenyl.propanoate;.Propionic acid, allyl ester CAS.No.: 2408-20-0 FL.No.: 09.233 FEMA.No.: 2040 NAS.No.: 2040 CoE.No.: 2094 EINECS.No.: 219-307-8 JECFA.No.: 1 Description:.A.colorless.liquid.with.sharp,.sour,.fruity.odor.and.ethereal.fruity.(apricot,.apple).taste. Consumption: Annual:.<1.00.lb. Individual:.0.00000043.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines:.FEMA.PADI:.2.27.mg. IOFI:.Artificial Empirical Formula/MW: C6H10O2/114.15 Specifications:.(FCC,.2003;.JECFA,.2008) Acid.value.(max) 2.0 Refractive.index 1.4105.(20°C) Appearance Colorless.liquid Solubility Soluble.in.alcohol.(1.mL.in.1.mL.95%. ethanol).propylene.glycol,.vegetable. oils;.insoluble.in.water Assay.(min) 99%.C6H10O2 Specific.gravity 0.914.(25°C) Boiling.point 122–123°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 10.00 Hard.candy 5.60 5.60 Baked.goods 10.00 20.00 Nonalcoholic.beverages 1.00 2.00 Frozen.dairy 12.00 17.00 Soft.candy 10.00 90.00 Gelatins,.puddings 13.00 15.00 Synthesis: By.direct.esterification.of.the.acid.with.allyl.alcohol.in.benzene.solution.in.the.presence.of.concentrated.H2SO4,.or.of. p-toluene.sulfonic.acid. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.pungent,.sharp,.alliaceous,.acrylate-like.with.a.tropical.depth. Natural occurrence: Not.reported.found.in.nature. ALLYL PROPIONATE . 67 ALLYL PROPYL DISULFIDE Synonyms:.Allyl.propyl.disulphate;.Disulfide, 2-propenyl propyl; Disulfide, allyl propyl; 2-Propenyl propyl disulfide; Propenyl propyl disulfide; 4,5-Dithia-1-octene; Propyl allyl disulfide CAS.No.: 2179-59-1 FL.No.: 12.021 FEMA.No.: 4073 NAS.No.: n/a CoE.No.: 600 EINECS.No.: 218-550-7 JECFA.No.: 1700 Description:.Colorless.to.yellowish.liquid;.fruity,.garlic.aroma. Consumption: Odor.and/or.flavor.used.in.cabbage,.tropical.fruit,.garlic,.leek,.and.onion..Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines:.FEMA.PADI.0.091.mg. IOFI:.n/a Empirical Formula/MW: C6H12S2/148.29 CH3 S S C H2 Specifications:.(JECFA,.2008) Assay.(min) 93% Refractive.index 1.497–1.517.(20°C) Boiling.point 66°C.(10.mmHg) 195–200°C. Solubility Practically.insoluble.to.insoluble.in. water ;.soluble.in.ethanol Other.requirements Also.contains.1–2%.allyl.propyl. sulfide.and.1–2%.dipropylsulfide Specific.gravity 0.999–1.005.(25°C) Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.20 1.00 Imitation.dairy 0.20 1.00 Breakfast.cereals 0.10 0.50 Meat.products 0.10 0.20 Cheese 0.20 1.00 Milk.products 0.20 1.00 Condiments,.relishes 0.10 0.50 Other.grains 0.10 0.50 Confection,.frosting 0.20 1.00 Poultry 0.10 0.20 Fats,.oils 0.10 0.50 Processed.fruits 0.20 1.00 Fish.products 0.10 0.20 Seasonings,.flavors 0.10 0.50 Frozen.dairy 0.20 1.00 Snack.foods 0.10 0.50 Fruit.ices 0.20 1.00 Soups 0.10 0.50 Gravies 0.40 2.00 Sweet.sauce 0.10 0.50 Synthesis: n/a Aroma threshold values:.High.strength.odor,.sulfurous.type;.recommend.smelling.in.a.0.10%.solution.or.less. Taste threshold values:.Taste.like.that.of.cooked.onions. Natural occurrence:.Reported.as.the.chief.volatile.constituent.in.onion.oil.and.found.in.raw.cabbage,.chive,.garlic.oil,.leek.and. onion. ALLYL SORBATE Synonyms: Allyl-2,4-hexadienoate;.Allyl hexa-2,4-dieonoate;.Allyl sorbate;.2-Propenyl.sorbate;.2,4-Hexadienoic acid, 2-prope- nyl ester, (E,E)-;.(E,E)-2-Propenyl.2,4-hexadienoate;.2,4-hexadienoic.acid,.2-propen-1-yl.ester.(2E,.4E)- CAS.No.: 7493-75-6 FL.No.: 09.312 FEMA.No.: 2041 NAS.No.: 2041 CoE.No.: 2182 EINECS.No.: 231-336-8 JECFA.No.: 8 Description: Allyl.sorbate.is.a.colorless.liquid.with.a.fruital.pineapple-like.odor. Consumption: Annual:.<1.00.lb. Individual:.0.00000061.mg/kg/day ALLYL SORBATE 68. Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines:.FEMA.PADI:.2.84.mg. IOFI:.Artificial Empirical Formula/MW: C9H12O2/152.19 Specifications:.(JECFA,.1997) Appearance Colorless.to.light.yellow.liquid Refractive.index 1.506.(20°C) Assay.(min) 99% Solubility Soluble.in.ethanol Boiling.point 67°C Specific.gravity 0.945–0.947.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 17.07 17.07 Nonalcoholic.beverages 1.45 1.45 Frozen.dairy 10.00 10.00 Soft.candy 7.00 10.00 Gelatins,.puddings 2.25 6.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ALLYL SULFIDE Synonyms: Allyl.monosulfide;.Diallyl.monosulfide;.Diallyl sulfide;.Diallyl.sulphide;.Diallyl.thioather;.Diallyl.thioether;.Oil.garlic;. 1-Propene, 3,3ʹ-thiobis-;.2-Propenyl.sulphide;.Thioallyl.ether;.3,3-Thiobis(1-propene);.3,3ʹ-Thiobis-1-propene CAS.No.: 592-88-1 FL.No.: 12.088 FEMA.No.: 2042 NAS.No.: 2042 CoE.No.: 11846 EINECS.No.: 209-775-1 JECFA.No.: 458 Description:.A.colorless.liquid.with.characteristic.garlic.odor..Oil-soluble.component.of.garlic. Consumption: Annual:.6.67.lb. Individual:.0.00000564.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines:.FEMA.PADI:.1.86.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H10S/114.211 Specifications:.(JECFA,.1999) Appearance Colorless.to.pale.yellow.liquid Solubility Insoluble.in.water;.miscible.in.ethyl,. alcohol.and.diethyl Boiling.point 138–139°C Specific.gravity 0.887–0.892.(25°C) Refractive.index 1.488–1.492.(20°C) ALLYL SULFIDE . 69 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.01 0.04 Gravies 1.00 3.00 Baked.goods 7.67 10.53 Meat.products 9.22 10.89 Condiments,.relishes 8.94 9.98 Nonalcoholic.beverages 0.01 0.04 Frozen.dairy 0.01 0.04 Soft.candy 0.04 0.05 Gelatins,.puddings 0.01 0.04 Synthesis: From.allyl.iodide.plus.potassium.sulfide.in.alcohol. Aroma threshold values:.Detection.at 0.05.ppb Taste threshold values: Taste.characteristics.at.2.ppm:.sulfureous,.onion–garlic.and.vegetative.radish-like.with.a.slightly.hot.nuance. Natural occurrence:.Reported.found.in.garlic.(Allium sativum.L.),.onion (Allium cepa.L.),.nira.(Allium tuberosum Rottl.),.caucas. (Allium victoralis.L.),.mustard.(Brassica.species).and.cooked/boiled.beef. ALLYL THIOHEXANOATE Synonyms:.Hexanethioic acid, S-2-propenyl ester;.Allyl butane thioate; 2-(Allylsulfanyl)-1-heptene hydrate; Hexane thioic acid S-2-propenyl ester CAS.No.: 156420-69-8 FL.No.: 12.275 FEMA.No.: 4076 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1681 Description:.Clear,.colorless.liquid;.fruity,.sulphureous.aroma. Consumption: Odor.and/or.flavor.used.in.garlic..Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007).Trade association guidelines:.FEMA.PADI:.0.430.mg. IOFI:.Artificial Empirical Formula/MW: C9H16OS/172.29 CH3 S C H2 O Specifications:.(JECFA,.2008) Assay.(min) 99% Solubility Insoluble.in.water;.soluble.in.heptane,. triacetin,.and.ethanol Boiling.point 195–196°C. Specific.gravity 0.930–0.934.(25°C) Refractive.index 1.473–1.479.(20°C) Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.25 1.30 Imitation.dairy 0.40 2.00 Baked.goods 2.50 12.50 Meat.products 0.30 1.50 Cheese 0.40 2.00 Milk.products 0.20 1.00 Chewing.gum 2.00 10.00 Nonalcoholic.beverages 0.05 0.50 Condiments,.relishes 0.50 3.00 Processed.vegetables 0.20 1.00 Egg.products 0.25 1.30 Seasonings,.flavors 0.50 5.00 Fats,.oils 0.40 2.00 Snack.foods 0.50 2.50 Fish.products 0.30 1.50 Soups 0.10 1.00 Gravies 0.20 1.00 ALLYL THIOHEXANOATE 70. Synthesis:.n/a Aroma threshold values: High.strength.odor;.recommend.smelling.in.a.0.01%.solution.or.less. Taste threshold values:.n/a Natural occurrence:.Reported.found.in.fried.garlic. ALLYL THIOPROPIONATE Synonyms: Propionic. acid,. thioacrylic. ester;. Thiopropionic. acid,. allyl. ester;. Allyl thiopropionate; Propanethioic acid, S-2- propenyl ester CAS.No.: 41820-22-8 FL.No.: 12.101 FEMA.No.: 3329 NAS.No.: 3329 CoE.No.: 11436 EINECS.No.: n/a JECFA.No.: 490 Description:.Allyl.thiopropionate.has.a.sweet,.alliaceous.odor. Consumption:.Annual:.1.67.lb. Individual:.0.00000141.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999) Trade association guidelines:.FEMA.PADI:.0.047.mg. IOFI:.Artificial Empirical Formula/MW: C6H10OS/130.21 C H3 OS CH2 Specifications:.(JECFA,.2002) Assay.(min) 83%.+.15%.diallylsulfide Specific.gravity 0.898–0.902.(25°C) Refractive.index 1.475–1.485.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.25 0.25 Gravies 0.25 0.25 Condiments,.relishes 0.25 0.25 Soups 0.25 0.25 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.5.ppm:.fresh.onion.with.a.green.sweet.vegetable.nuance. Natural occurrence: Not.reported.found.in.nature. ALLYL TIGLATE Synonyms: Allyl-trans-2,3-dimethylacrylate;.Allyl-trans-2-methyl-2-butenoate;.Allyl 2- methylcrotonate;.Allyl tiglate;.2-Butenoic acid, 2-methyl-, 2-propenyl ester, (E)- CAS.No.: 7493-71-2 FL.No.: 09.493 FEMA.No.: 2043 NAS.No.: 2043 CoE.No.: 2183 EINECS.No.: 231-333-1 JECFA.No.: 10 Description:.Allyl.tiglate.has.green,.fruity,.berry-like.odor.and.earthy,.rooty.taste..It.is.used.in.fruit.flavors. Consumption:.Annual:.<1.00.lb. Individual:.0.00000988.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). ALLYL THIOPROPIONATE . 71 Trade association guidelines:.FEMA.PADI:.4.99.mg. IOFI:.Artificial Empirical Formula/MW: C8H12O2/148.18 Specifications:.(JECFA,.1997) Acid.value.(min). 1.0 Refractive.index 1.451–1.454.(20°C) Appearance Colorless.to.pale.yellow.liquid Solubility Slightly.soluble.in.water,.ether.and. most.fixed.oils Assay.(max) 98% Specific.gravity 0.939–0.943.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 30.25 39.25 Nonalcoholic.beverages 2.55 4.15 Frozen.dairy 4.25 5.50 Soft.candy 10.25 14.25 Gelatins,.puddings 20.00 25.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ALLYL 10-UNDECENOATE Synonyms: Allyl.undecylenate;.Allyl.undecylenoate; Allyl undec-10-enoate;.Allyl.10-.undecenoate;.2-Propenyl.10-undecenoate;. 10-Undecenoic acid, allyl ester;.10-Undecenoic acid, 2-propenyl ester; 10-Undecaenoic acid, 2-proen-1-yl-ester CAS.No.: 7493-76-7 FL.No.: 09.146 FEMA.No.: 2044 NAS.No.: 2044 CoE.No.: 442 EINECS.No.: 231-337-3 JECFA.No.: 9 Description:.Allyl.10-undecenoate.has.a.fruital.aroma.suggestive.of.pineapple. Consumption: Annual:.<1.00.lb. Individual:.0.00000438.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1996). Trade association guidelines:.FEMA.PADI:.1.49.mg. IOFI:.Artificial Empirical Formula/MW: C14H24O2/223.34 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.448.(20°C) Appearance Colorless.oily.liquid Solubility Insoluble.in.water;.soluble.in.ethanol,. propylene.glycol.and.organic. solvents Assay.(min) 98% Specific.gravity 0.8802.(25°C) Boiling.point 180°C ALLYL 10-UNDECENOATE 72. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Gelatins,.puddings 7.75 11.00 Baked.goods 8.39 11.82 Nonalcoholic.beverages 1.02 2.26 Frozen.dairy 1.56 2.36 Soft.candy 2.50 4.15 Synthesis: By.azeotropic.distillation.of.a.benzene.solution.of.the.corresponding.acid.and.allyl.alcohol.in.the.presence.of.naphthalene- β-sulfonic.acid. Aroma threshold values: Detection.at.1.0%:.powdery,.fatty.coconut,.waxy.and.dairy-like.with.a.slight.fruity.pineapple.nuance. Taste threshold values: Taste.characteristics.from.2.5.to.10.ppm:.powdery,.dry.waxy.with.a.slight.floral.finish. Natural occurrence: Not.reported.found.in.nature. ALLYL VALERATE Synonyms:.Pentanoic acid 2-propenyl ester; Valeric acid allyl ester; Allyl pentanoate CAS.No.: 6321-45-5 FL.No.: 09.866 FEMA.No.: 4074 NAS.No.: n/a CoE.No.: n/a EINECS.No.: 228-675-9 JECFA.No.: n/a Description:.Colorless.clear.liquid. Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.4.338.mg. IOFI:.Artificial Empirical Formula/MW: C8H14O2/142.20 C H3 O C H2 O Specifications:.(JECFA,.2008) Assay.(min) 97%.C8H14O2 Refractive.index 1.421–1.425.(20°C) Boiling.point 164–165°C. Solubility Insoluble.in.water;.soluble.in.ethanol Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Baked.goods 10.00 50.00 Jams,.jellies 5.00 25.00 Breakfast.cereals 5.00 25.00 Meat.products 2.00 10.00 Cheese 7.00 35.00 Milk.products 7.00 35.00 Condiments,.relishes 5.00 25.00 Nonalcoholic.beverages 5.00 25.00 Confection,.frosting 10.00 50.00 Other.grains 5.00 25.00 Fats,.oils 5.00 25.00 Poultry 2.00 10.00 Fish.products 2.00 10.00 Processed.fruits 7.00 35.00 Frozen.dairy 7.00 35.00 Seasonings,.flavors 5.00 25.00 Fruit.ices 10.00 50.00 Snack.foods 10.00 50.00 Gelatins,.puddings 5.00 25.00 Soups 5.00 25.00 Gravies 20.00 100.00 Sweet.sauce 5.00 25.00 Imitation.dairy 7.00 35.00 ALLYL VALERATE . 73 Synthesis:.n/a Aroma threshold values: n/a Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. ALMOND BITTER Botanical name:.Prunus amygdalus.Batsch,.P. armeniaca,.P. persica.(L.).Batsch Botanical family: Rosaceae Other names:.Peach.kernel;.Apricot.kernel Foreign names:.Amandes.ameres.(Fr.),.Bittermandel.(Ger.),.Almendra.amarga.(Sp.),.Mandorla.amara.(It.) CAS.No.: 8013-76-1 FL.No.: n/a FEMA.No.: 2046 NAS.No.: 2046 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: Bitter.almond.has.an.intense,.almond-like,.cherry.aroma.with.a.slightly.astringent,.moldy.taste..The.term.bitter almond refers.to.the.essential.oil.obtained.by.steam.distillation.of.the.partially.de-oleated.press-cake.of.kernels.from.any.of.the.following:. bitter.almond.(P. amygdalus),.apricot.(P. armeniaca).and.peach.(P. persica)..The.kernels.from.these.and.other.such.fruits.contain.the. glucoside.amygdalin,.which.on.enzymatic.hydrolysis.yields.benzaldehyde.and.HCN..The.distilled.oil.must.be.rendered.free.of.HCN. (prussic.acid).prior.to.its.marketing.as.a.flavor.ingredient..Very.little.essential.oil.is.currently.made.exclusively.from.bitter.almonds. or.other.fruit.kernels;.specially.purified.benzaldehyde.is.often.used.in.its.place.Consumption: Annual:.386166.70.lb. Individual:.0.3272.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20,.582.20,.27CFR.21.65,.32.151 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.25.70.mg. IOFI:.Natural Specifications:.(FCC,.1996) Acid.value.(max) 8.0 Heavy.metals.(as.Pb) Passes.test Angular.rotation Optically.inactive.or.not.more.than. 0.15° Hydrocyanic.acid Passes.test.(about.0.15%) Assay Not.less.than.95%.aldehydes,. calculated.as.benzaldehyde.(C7H6O). Refractive.index Between.1.541.and.1.546.(20°C) Chlorinated compounds Passes.test Specific.gravity Between.1.040.and.1.050 Physical–chemical characteristics: Oil.intended.for.use.as.a.flavor.ingredient.is.treated.to.remove.traces.of.HCN.by.precipitation. as.insoluble.calcium.ferrocyanide. Essential oil composition:.Bitter.almond.oil.is.obtained.by.first.cold-expressing.the.fixed.oils.from.the.comminuted.kernels,.after. which.the.press-cake.is.macerated.in.about.10.parts.of.water.for.12.to.20.hours.to.effect.the.enzymatic.hydrolysis.of.amygdalin..The. mixture.is.then.steam.distilled.to.yield.about.0.5.to.0.7%.of.the.essential.oil..Bitter.almonds.are.rarely.used.because.the.yield.of.oil. is.only.0.6%..Apricot.kernels.yield.1.2%.of.oil.and.are.the.preferred.starting.material..The.major.components.of.the.oil.are.typically. 97.5%.benzaldehyde.(bitter.almond).and.2%.hydrogen.cyanide.(bitter.almond). Reported uses (ppm):.(FEMA.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 70.87 160.6 Hard.candy 25.28 201.0 Baked.goods 49.63 79.90 Milk.products 28.38 35.57 Chewing.gum 161.80 605.00 Nonalcoholic.beverages 25.36 50.35 Frozen.dairy 40.84 48.65 Soft.candy 72.11 130.50 Fruit.juice 57.75 157.00 Sweet.sauce 575.00 575.00 Gelatins,.puddings 33.95 51.65 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.20.ppm:.cherry.pit.with.a.sweet.creamy,.fruity.background. ALMOND BITTER 74. ALOE Botanical name:.Aloe perryi Baker,.A. barbadensis Mill. A. Ferox Mill..and.hybrids.of.this.species.with.A. Africana.and.A. spicata. Baker,.A. vera (L.) Burm. f. Botanical family: Aloaceae Other names:.Aloe.ext.;.Aloe,.extract.(Aloe spp.) Foreign names:.Aloes.(Fr.),.Aloe.(Gr.),.Aloe.(Sp.),.Aloe.(It.) CAS.No.: 84837-08-1 FL.No.: n/a FEMA.No.: 2047 NAS.No.: 2047 CoE.No.: n/a EINECS.No.: 284-293-2 JECFA.No.: n/a Description: According.to.the.International.Rules.of.Botanical.Nomenclature,.Aloe vera (L.).Burm..F..is.the.legitimate.name.for.the. species..The.various.species.of.aloe.are.plants.with.stalks.about.1.m.in.height,.few.branches,.and.succulent.basal.leaves.that.are.quite. elongated.and.spiny-toothed;.the.flowers.are.spicated..A. vera (L.).Burm.f..is.a.succulent,.almost.sessile.perennial.herb.with.leaves.30. to.50.cm.long.and.10.cm.broad.at.the.base..The.bright.yellow.tubular.flowers.are.arranged.in.a.slender.loose.spike..The.plant.is.native. to.southern.Africa..The.useful.product.is.the.juice,.extracted.by.cutting.the.succulent.leaves.when.turgid;.the.juice.is.subsequently. concentrated.and.dried..Technically.and.commercially.dried.aloe.juices.are.distinguished.by.their.characteristic.cleavage.(glassy.or. waxy).(Burdock,.1997). The.plant.material.of.interest.is.the.juice,.extracted.by.various.physical.methods,.and.may.contain.intact.pieces.of.the.inner.fillet.in. liquid.form..The.extracted.juice.may.be.subsequently.concentrated.or.dried..Commercial.Aloe vera.should.not.be.confused.with.the. yellow.bitter.exudate.originating.from.the.bundle.sheath.cells.of.the.leaf.or.purified.fractions.of.the.juice,.oils,.or.tinctures..Extracts. and.tinctures.are.sometimes.used.in.liquor.formulations.because.of.the.bitter.flavor. Derivatives: Aloe.derivatives.include.fluid.extract,.dry.and.soft.extracts.and.tincture.(10%.in.80%.ethanol)..The.main.constituent.of. the.juice.and.its.derivatives.is.aloin,.which.varies.from.5.to.25%..Other.constituents.include.polysaccharides.(β-(1–4)-linked.acety- lated.mannan. interspersed.with.O-acetyl.groups,.pectins,. hemicelluloses,. glucomannan,. and.mannose.derivatives),. amino.acids,. lipids,.sterols,.tannins.and.enzymes. Consumption:.Annual:.233.33.lb.. Individual:.0.0001977.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.510 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.5.585.mg. IOFI:.Natural Physical–chemical characteristics: The.oil.is.a.mobile,.pale-yellow.liquid.exhibiting.a.peculiar.odor.and.an.extremely.bitter.flavor.. Apparently,.the.essential.oil.is.of.little.or.no.commercial.use.as.a.flavor.ingredient.(Burdock,.1997)..Other.characteristics.include:. Specific.gravity:.0.863;.Boiling.point:.266.to.271°C. Essential oil composition:.Aloe.juice.contains.about.2%.essential.oil..The.main.constituent.of.the.juice.and.its.derivatives.(fluid. extract,.dry.and.soft.extracts.and.tincture).is.aloin. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 92.20 186.00 Nonalcoholic.beverages 15.25 190.00 Condiments,.relishes 48.00 48.00 Soft.candy 100.00 500.00 Aroma threshold values: n/a Taste threshold values: n/a ALTHEA FLOWERS Botanical name:.Althea officinalis.L. Botanical family:.Malvacea Foreign names:.Guimeure.officinal.(Fr.),.Echter.Eibisch.(Ger.),.Altea.comun.(Sp.),.Altea.officinate.(It.) CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6001 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977052-71-3 ALOE . 75 Description: The.althea,.or.marshmallow,.is.a.perennial.herb.50.to.150.cm.high,.growing.preferentially.in.marshy.areas.as.well.as.in. the.lower.mountain.areas.in.central.and.southern.Europe,.North.Africa,.Asia.and.North.America..The.plant.(wild.or.cultivated).has. long,.spindle-shaped.or.cylindrical.roots.(grayish.yellow.externally,.fleshy.white.internally),.erect.stems,.alternate.ovate.white.leaves. and.white.or.pinkish.racemose.flowers.blossoming.from.July.through.September. Derivatives: Infusion.(3.to.5%),.fluid.extract,.syrup.and.tinctures.(20%) Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.172.510 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996);.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.Natural Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a ALTHEA ROOT CAS.No.: n/a FL.No.: n/a FEMA.No.: 2048 NAS.No.: 2048 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977005-75-6 Description:.See.Althea.Flowers. Consumption: Annual:.316.67.lb. Individual:.0.0002683.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR 172.510 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.2.551.mg. IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 10.00 20.00 Nonalcoholic.beverages 5.77 7.16 Frozen.dairy 10.00 20.00 Soft.candy 10.00 20.00 Gelatins,.puddings 5.00 10.00 Aroma threshold values: n/a Taste threshold values: n/a AMBERGRIS Genus/Species:.Physeter macrocephalus.L.,.P. catodon Other names:.Ambra.(tincture);.ambregris.(tincture) Foreign names: Ambre.gris.(Fr.),.Grauer.Amber.(Ger.),.Amber.gris.(Sp.),.Ambra.grigia.(It.) CAS.No.: n/a FL.No.: n/a FEMA.No.: 2049 NAS.No.: 2049 CoE.No.: n/a EINECS.No.: 232-454-2 JECFA.No.: n/a EAFUS.No.: 977023-08-7 Description:.Ambergris,.also.called.ambra,.is.the.pathological.tissue.resulting.from.the.consumption.of.indigestible.components. by.whales..It.accumulates.in.the.intestinal.tract.of.the.sperm.or.cachalot.whale..It.may.become.dislodged.from.the.intestinal.tract. and.is.occasionally.washed.ashore.(Somaliland,.Mozambique,.Java,.Japan.and.Madagascar);.more.often.it.is.found.in.whales.taken. in.commercial.hunts..Tissue.ranges.from.50.to.150.g. in.weight,.although.occasionally.much.larger.pieces.are.found..Ambergris. usually.is.distinguished.commercially.in.four.different.qualities,.depending.on.the.color.and.physical.appearance.(i.e.,.as.soft.black. amber,.waxy.ash-gray.amber,.gray.amber.or.white.amber)..The.latter.two.qualities.are.the.most.valued..The.quality.of.ambergris.may.improve.on.aging.and.particularly.when.exposed.to.daylight.and.saltwater. AMBERGRIS 76. Ambergris.tincture.has.a.peculiar,.sweet,.extremely.tenacious.odor.with.a.seaweed,.moss-like.undertone..Although.ambergris.is. used.mainly.in.perfumery,.the.tincture.may.be.employed.in.the.formulation.of.aromas.to.confer.special.bouquets.to.liqueurs,.tobacco,. fruit.flavors.and.beverages,.candy.and.ice.cream.flavors. Derivatives: Dried.or.powdered.ambra.is.never.used.as.such..Usually.it.is.used.as.a.tincture.(3.to.5%.in.90.to.95%.ethanol),.extract. or.resinoid.(prepared.by.concentration.of.the.tincture)..The.alcoholic.extract.is.aged.in.tightly.sealed.bottles.in.darkness.to.allow.the. full.development.of.odor. Consumption:.Annual:.<1.00.lb. Individual:.0.00000175.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.50,.582.50 FDA.(other):.n/a JECFA:.n/a Trade association guidelines: FEMA.PADI:.0.181.mg. IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Frozen.dairy 1.00 2.00 Soft.candy 1.00 4.00 Nonalcoholic.beverages 1.44 2.54 Aroma threshold values: n/a Taste threshold values: n/a AMBRETTE Botanical name:.Hibiscus abelmoschus.L. Botanical family:.Malvaceae Foreign names:.Ambrette,.graines.(Fr.),.Moschuskörner.(Ger.),.Abelmosco,.semillas.(Sp.),.Ambretta,.semi.(It.) Description:.The.plant,.originally.from.eastern.India,.is.now.cultivated.in.several.tropical.and.equatorial.countries..The.fruits.of. the.cultivated.plant,.Hibiscus abelmoschus.L.,.contain.the.flat,.kidney-shaped.seeds.about.4.mm.long.and.3.mm.thick..The.seeds. are.grayish-red.but.sometimes.greenish.in.color..Although.the.better.quality.seeds.are.said.to.come.from.Martinique,.seeds.are.also. produced.in.Angola,.Ecuador,.China,.Indonesia,.Madagascar.and.the.Seychelles. Derivatives:.Essential.oil:.A.10%.tincture.is.obtained.by.maceration.of.the.crushed.seeds.in.65%.ethanol. AMBRETTE ABSOLUTE OIL CAS.No.: n/a FL.No.: n/a FEMA.No.: 2050 NAS.No.: 2050 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 991770-79-0 Description: The.raw.essence.is.derived.from.the.steam.distillation.of.whole.or.crushed.ambrette.seeds,.with.use.of.the.latter.provid- ing.a.higher.quantity.of.palmitic.acid.in.the.distillate..Removal.of.the.fatty.acid.by.alcohol.extraction.or.precipitation.by.divalent.salts. produces.the.liquid.essential.oil..The.essential.oil.is.a.clear,.yellow.to.amber-colored.liquid.with.a.characteristic.aromatic.flavor,.and. a.distinctly.brandy-like.and.floral,.musky.odor..Adulteration.with.ambrettolide,.farnesol.or.other.macrocyclic.lactones.has.occurred.. The.main.constituents.of.the.oil.include.farnesol.and.ambrettolide. Consumption:.Annual:.1.17.lb. Individual:.0.00000098.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.0.50.mg. IOFI:.Natural Specifications: There.are.two.essential.oils:.raw.essence.and.liquid..The.raw.essence.is.obtained.by.steam.distillation.of.seeds..It. solidifies.at.35.to.39°C.because.it.contains.large.amounts.of.fatty.acids.(primarily.palmitic)..The.liquid.essential.oil.is.obtained.by. AMBRETTE . 77 removing.the.fatty.acid.from.the.raw.essence.by.solvent.extraction.(alcohol).or.precipitation.of.the.fatty.acids.as.the.calcium.or.mag- nesium.salts..The.essential.oil.has.the.following.characteristics: Specifications: Acid.value.(max) 3.0 Saponification.value 140–200 Optical.rotation –2°30ʹ.to.+3°0ʹ Solubility 1:2.to.1:5.in.80%.ethanol,.1:0.5.in. 90%.ethanol Refractive.index 1.468.to.1.485.(20°C) Specific.gravity 0.898.to.0.920.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 7.00 Gelatins,.puddings 1.37 2.84 Baked.goods 1.40 2.19 Nonalcoholic.beverages 0.80 1.51 Frozen.dairy 1.37 2.84 Soft.candy 1.69 2.48 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.30.ppm:.woody,.seedy,.berry,.and.fruity.with.musk.and.tobacco.nuances. AMBRETTE SEED CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6171 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977052-20-2 Description:.The.seeds.are.processed.to.extract.raw.essence.and.the.essential.oil..The.dried.seeds.and.tinctures.(a.10%.tincture. is.obtained.by.maceration.of.the.crushed.seeds.in.65%.ethanol).are.used.primarily.in.the.manufacture.of.liqueurs,.vermouths.and. bitters. Consumption:.Annual:.<1.00.lb. Individual:.0.0008184.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.10,.582.10 FDA.(other):.n/a JECFA:.n/a Trade association guidelines: FEMA.PADI:.n/a. IOFI:.n/a Physical–chemical characteristics: See.Ambrette.Seed.Oil. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: n/a AMBRETTE SEED OIL Other names: Ambrette.seed.liquid CAS.No.: 8015-62-1 FL.No.: n/a FEMA.No.: 2051 NAS.No.: 2051 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: See.Ambrette.Absolute.Oil.and.Ambrette.Seed. Consumption:.Annual:.53.33.lb. Individual:.0.00004519.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR 182.20,.582.20 FDA.(other):.n/a JECFA:.n/a Trade association guidelines: FEMA.PADI:.0.127.mg. IOFI:.Natural AMBRETTE SEED OIL 78. Specifications: Identification:.The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity). at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared.Spectra.(Series.A:. Essential.Oils),.using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Specifications: Acid.value.(max) 3.0 Refractive.index 1.468–1.485.(20°C) Angular.rotation Between.–2.5°.and.+3° Saponification.value 140–200 Heavy.metals.(as.Pb) Passes.test Specific.gravity 0.898–0.920.(25°C) Physical–chemical characteristics:.A.clear,.yellow.to.amber.liquid.having.the.strong.musky.odor.of.ambrettolide..It.is.soluble.in. most.fixed.oils.and.in.mineral.oil,.often.with.cloudiness..It.is.relatively.insoluble.in.glycerin.and.in.propylene.glycol. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.53 3.10 Gelatins,.puddings 0.10 0.50 Baked.goods 0.23 0.63 Nonalcoholic.beverages 0.32 1.20 Chewing.gum 0.00 3.75 Soft.candy 0.62 1.40 Frozen.dairy 0.28 1.07 Aroma threshold values: Detection.at.1%:.musky.and.musty.berrylike.with.raspberry.and.red.licorice.nuances.and.a.hint.of.Sen- Sen.confection. Taste threshold values: Taste.characteristics.at.3.ppm:.soapy,.musky,.Sen-Sen,.tomato.vegetative,.spicy.with.notes.of.raspberry.and. cherry.punch. Ambrette Tincture CAS.No.: n/a FL.No.: n/a FEMA.No.: 2052 NAS.No.: 2052 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977017-78-9 Description: Ambrette.seed.tincture.(variously.reported.as.a.10%.tincture.being.obtained.by.maceration.of.the.crushed.seeds.in. 65%.ethanol,.or.as.25.parts.of.seeds.to.100.parts.of.80.to.90%.ethanol).is.reported.to.find.greatest.use.in.liqueurs,.tobacco.and.fruit. flavoring..See.also.Ambrette.Seed. Consumption:.Annual:.<1.00.lb. Individual:.<0.000001.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.5.543.mg. IOFI:.Natural Physical–chemical characteristics:.See.Ambrette.Seed.Oil. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 17.75 26.50 Gelatins,.puddings 15.00 45.00 Baked.goods 25.00 45.00 Nonalcoholic.beverages 8.00 12.40 Frozen.dairy 9.20 26.40 Soft.candy 28.00 40.80 Aroma threshold values: n/a Taste threshold values: n/a 2ʹ-AMINOACETOPHENONE Synonyms:.Acetophenone®.2ʹ-amino-;.2-Acetylanaline;.1-Acetyl-2-aminobenzene;.o-Acetyl-aniline;.2-Acetylphenylamine; o-Ami- noacetophenone;.o-Acetylbenzene;.2-Aminophenyl.methyl.ketone;.o-Aminophenyl.methyl.ketone;.Methyl.2-aminophenyl.ketone CAS.No.: 551-93-9 FL.No.: 11.008 FEMA.No.: 3906 NAS.No.: n/a CoE.No.: n/a EINECS.No.: 209-002-8 JECFA.No.: n/a Ambrette Tincture . 79 Description:. 2ʹ-Aminoacetophenone.has. a. grape-like. odor.. Aminoacetophenone. is. a. pheromone. produced. by. virgin. honeybee. queens.and.released.in.feces..The.pheromone.repels.and.is.used.to.terminate.agonistic.interactions.between.queens.and.workers..A. grape-like.odor.of.2ʹ-aminoacetophenone.is.of.diagnostic.importance.in.detecting.the.growth.of.Pseudomonas aeruginosa.in.culture. and.in.burn.wounds. Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.0.012286. IOFI:.n/a Empirical Formula/MW: C8H9NO/135.17 CH3 O NH2 Specifications: Assay 98+% Density 1.112 Boiling.point 85–90°C.(0.5.mmHg) Flash.point >230°F Reported uses (ppm):.(FEMA,.2000) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.05 95 Other.grains 0.05 0.50 Breakfast.cereal 0.05 0.50 Seasonings,.flavors 0.05 0.50 Confection,.frosting 0.05 0.50 Snack.foods 0.10 1.00 Jams,.jellies 0.05 0.50 Soft.candy 0.05 0.50 Milk.products 0.05 0.50 Sweet.sauce 0.05 0.50 Synthesis: n/a Aroma threshold values (ppb): n/a Taste threshold values (ppb): n/a Natural occurrence:.Reported.present.in.chestnut.honey.(>154.ppb)*;.green.tea†.and.wine.(0.7.to.12.8.μg/L). 4-AMINOBUTYRIC ACID Synonyms:. gamma-Aminobutanoic acid; gamma-Aminobutyric acid; omega-Aminobutyric acid; 3-Carboxypropylamine; 4-Aminobutanoic acid; 4-Aminobutyric acid; GABA; Aminalon; Gaballon; Gammalon; Gammar; Gammasol; Gamarex; Gamastan; Gamulin; Immu-G; Mielogen; gamma-Aminobutyric acid [JAN] CAS.No.: 56-12-2 FL.No.: 17.035 FEMA.No.: 4288 NAS.No.: n/a CoE.No.: n/a EINECS.No.: 200-258-6 JECFA.No.: 1771 Description:.White,.powdery.solid;.savory,.meat-like.aroma. Consumption: Odor.and/or.flavor.used.in.additives.. Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: FEMA.PADI:.17.770.mg. IOFI:.n/a *. Guyot.et.al..(1998).J. Agric. Food Chem..46,.625. †. Kumazawa.and.Masuda..(1999).J. Agric. Food Chem..47,.5169. 4-AMINOBUTYRIC ACID 80. Empirical Formula/MW: C4H9NO2/103.12 NH2 OH O Specifications:.(JECFA,.2008) Appearance White,.powdery.solid Melting.point 200–202°C Assay.(min) 99% Solubility Insoluble.in.ethanol;.slightly.soluble. in.water;.soluble.in.many.nonpolar. solvents Reported uses (ppm):.(FEMA,.2007) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 30.00 200.00 Hard.candy 40.00 300.00 Baked.goods 50.00 300.00 Instant.coffee/tea 20.00 100.00 Breakfast.cereal 30.00 100.00 Meat.products 20.00 200.00 Chewing.gum 100.00 500.00 Milk.products 30.00 100.00 Confections/frostings 30.00 100.00 Nonalcoholic.beverages 20.00 100.00 Fats/oils 30.00 100.00 Snack.foods 10.00 100.00 Fruit.ices 20.00 100.00 Soft.candy 20.00 200.00 Gelatins/puddings 20.00 100.00 Soups 30.00 200.00 .Synthesis:.n/a Aroma threshold values:.Medium.strength.odor;.savory.meaty.type;.recommend.smelling.in.a.1.00%.solution.or.less. Taste threshold values:.n/a Natural occurrence: Reported.found.in.nature. dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE Synonyms: S-Methylmethioninium chloride;.Methylmethionine.sulfonium.chloride;.Methyllmethionine.sulfonium.chloride,.L-;. S-Methylmethionine.sulfonium.chloride;.Sulfonium, (3-amino-3-carboxypropyl)dimethyl-, chloride, (S)-;.Sulfonium, (3-amino- 3-carboxypropyl)dimethyl-, chloride, L-;.Vitamin U CAS.No.: 1115-84-0 FL.No.: 17.015 FEMA.No.: 3445 NAS.No.: n/a CoE.No.: 761 EINECS.No.: 214-231-1 JECFA.No.: 1427 Description:.Naturally.occurs.as.the.L-form.in.a.variety.of.vegetables..Although.used.in.food.as.a.flavoring.ingredient.in.fish.prod- ucts,.it.has.also.been.used.therapeutically.in.the.treatment.of.peptic.ulcers,.colitis.and.gastritis. Consumption:.Annual:.98.33.lb. Individual:.0.00008333.mg/kg/day Regulatory Status: CoE:.Approved..Food:.50.ppm FDA:.n/a FDA.(other):.n/a JECFA:ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2004). Trade association guidelines: FEMA.PADI:.8.68.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H14NO2SCI/199.70 Specifications:.(JECFA,.2008) Appearance White,.crystalline.powder Melting.point 139°C Assay.(min) 98% Solubility Soluble.in.water.and.ethanol;. insoluble.in.fat dl-(3-AMINO-3-CARBOXYPROPYL)DIMETHYLSULFONIUM CHLORIDE . 81 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Fish.products 700.00 1000.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.5.ppm:.sulfureous.creamy,.tomato,.malty,.vegetable.like. Natural occurrence:.Reported. found. in. asparagus,. cabbage,. cabbage. juice,. celery,. sweet. corn,.milk,. potato,. tea,. green. tea. and. tomato. 1-AMINO-2-PROPANOL Synonyms: Isopropanolamine; (RS)-1-Amino-2-propanol; DL-1-Amino-2-propanol; α-Aminoisopropyl alcohol; β-Isopropanol; 1-Amino-2-hydroxypropane; 1-Methyl-2-aminoethanol; 2-Hydroxy-1-methylethanol; 2-Hydroxy-1- propalamine threamine; Monoisopropanolamine CAS.No.: 78-96-6 FL.No.: n/a FEMA.No.: 3965 NAS.No.: n/a CoE.No.: n/a EINECS.No.: 201-162-7 JECFA.No.: 1591 Description:.1-Amino-2-propanol.has.a.fishy.odor. Consumption:.Annual:.n/a. Individual:n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI.acceptable.(conditional)..No.safety.concern.(conditional).at.current.levels.of.intake.when.used.as.a.flavoring.agent.. The.evaluation.is.conditional.because.the.estimated.daily.intake.is.based.on.the.anticipated.annual.volume.of.production..The. conclusion.of.the.safety.evaluation.of.this.substance.will.be.revoked.if.use.levels.or.poundage.data.are.not.provided.before.the. end.of.2007..(2005) Trade association guidelines: PADI:.0.0070.mg.(FEMA). IOFI:.n/a Empirical Formula/MW: C3H9NO/75.11 NH2H3C OH Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.445–1.451.(20°C) Appearance Colorless.to.faint.yellow.liquid Solubility Soluble.in.water.and.ethanol Assay.(min) 95% Specific.gravity 0.970–0.976.(25°C) Boiling.point 160°C Reported uses (ppm):.(FEMA,.2001) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.03 0.10 Gelatins/puddings 0.02 0.20 Baked.goods 0.01 0.10 Hard.candy 0.02 0.20 Confectioneries,.frostings 0.02 0.20 Instant.coffee/tea 0.005 0.01 Frozen.dairy 0.02 0.20 Nonalcoholic.beverages 0.03 0.10 Synthesis: By.employing.Salmonella, mutatant cobD,.and.aminopropanol Aroma threshold values: Detection.at.28.ppm.in.water. Taste threshold values:.n/a Natural occurrence:.Reportedly.present.in.sherry. 1-AMINO-2-PROPANOL 82. AMMONIUM ISOVALERATE Synonyms: Isovaleric. acid,. ammonium. salt;. Ammonium 3-methylbutyrate;. Butanoic acid, 3- methyl-, ammonium salt; 3-Ammonium isovalerate CAS.No.: 7563-33-9 FL.No.: 16.001 FEMA.No.: 2054 NAS.No.: 2054 CoE.No.: n/a EINECS.No.: 231-458-1 JECFA.No.: 1203 Description:.Ammonium.isovalerate.has.a.sharp,.cheesy,.yet.somewhat.sweet.aroma..It.is.used.in.butter,.nut.and.cheese.flavors. Consumption:.Annual:.650.00.lb. Individual:.0.0005508.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2003). Trade association guidelines:.FEMA.PADI:.6.57.mg. IOFI:.n/a Empirical Formula/MW: C5H9O2.H4N/119.16 C H3 CH3 O OH NH3 Specifications:.(JECFA,.2008) Acid.value.(max) 3.0 Melting.point 72° Appearance Deliquescent.colorless.crystals Solubility Soluble.in.water,.oils.and.ethanol Assay.(min) 98% Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 26.07 37.53 Hard.candy 0.03 0.03 Cheese 0.10 0.10 Meat.products 36.00 41.00 Frozen.dairy 1.17 2.15 Nonalcoholic.beverages 1.00 2.00 Gelatins,.puddings 0.30 0.60 Soft.candy 4.81 5.74 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. AMMONIUM SULFIDE Synonyms: Ammonium. monosulfide;.Ammonium. monosulfide;. Ammonium sulfide solution;. Ammonium. sulfide. (solution);. Diammonium.sulfide;.True.ammonium.sulfide CAS.No.: 12135-76-1 FL.No.: 16.002 FEMA.No.: 2053 NAS.No.: 2053 CoE.No.: n/a EINECS.No.: 235-223-4 JECFA.No.: n/a Description:.The.distinct.ammonical/sulfurous.odor.of.ammonium.sulfide.makes.it.a.valuable.flavor.ingredient..It.is.used.in.baked. goods,.meat.products,.condiments.and.gravies. Consumption:.Annual:.1033.33.lb. Individual:.0.0008757.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.3.28.mg. IOFI:.n/a AMMONIUM ISOVALERATE . 83 Empirical Formula/MW: H8N2S/68.14 NH4 + S 2- NH4 + Specifications:.(Burdock,.1997) Appearance Liquid.at.room.temperature.(>.–18°C,. yellow.crystals);.tends.to.decompose. at.higher.temperatures Solubility Very.soluble.in.ammonia.and.in.cold. water;.decomposes.in.hot.water;. soluble.in.alcohol Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 11.24 13.17 Gravies 0.52 1.60 Condiments,.relishes 2.00 2.00 Meat.products 21.92 61.90 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. AMYL ALCOHOL Synonyms: n-Amyl alcohol;.Amyl.alcohol,.n-;.Amyl.alcohol,.normal;.Amylol;.Butyl.carbinol;.n-Butylcarbinol;.Pentan-1-ol; n-Pen- tan-1-ol;.n-Pentanol;.1-Pentanol;.Pentanol-1;.Pentanol;.Pentasol;.Pentyl alcohol;.n-Pentyl alcohol;.1-Pentyl.alcohol;.Petan-1-ol;. Primary.amyl.alcohol CAS.No.: 71-41-0 FL.No.: 02.040 FEMA.No.: 2056 NAS.No.: 2056 CoE.No.: 514 EINECS.No.: 200-752-1 JECFA.No.: 88 Description:.Amyl.alcohol.has.a.characteristic.fusel-like.sweet.and.pleasant.odor.and.burning.taste..It.is.somewhat.more.toxic.than. ethyl.alcohol. Consumption:.Annual:.850.00.lb. Individual:.0.0007203.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.20.ppm;.Food:.50.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1997). Trade association guidelines:.FEMA.PADI:.12.42.mg. IOFI:.Nature.Identical Empirical Formula/MW: C5H12O/88.15 Specifications:.(JECFA,.1997) Appearance Colorless.to.pale-yellow.liquid Refractive.index 1.407–1.412.(20°C) Assay.(min) 98% Solubility Miscible.with.alcohol Boiling.point 138°C Specific.gravity 0.810–0.816.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 6.65 30.25 Gelatins,.puddings 56.77 93.32 Baked.goods 15.70 81.69 Hard.candy 83.24 495.10 Chewing.gum 514.20 554.60 Nonalcoholic.beverages 71.30 142.80 Frozen.dairy 36.96 47.16 Soft.candy 65.93 82.52 Synthesis: By.hydrogenation.of.valeric.aldehyde.with.sodium.amalgam;.from.amyl.chloride. AMYL ALCOHOL 84. Aroma threshold values: Detection.at.1.6.to.70.ppm Taste threshold values: Taste.characteristics.at.50.ppm:.intense.fusel,.fermented,.bready.and.cereal.with.a.fruity.undertone. Natural occurrence:.Reported.found.in.banana,.sweet.cherry,.cranberry,.bourbon,.vanilla,.rice.bran.and.Brazil.nut. AMYL BUTYRATE Synonyms: n-Amyl butyrate;.Butanoic acid, pentyl ester;.Butyric acid, pentyl ester;.Pentyl.butanoate; n-Pentyl.butanoate;.Pentyl. butyrate;.n-Pentyl.n-butyrate;.1-.Pentyl.butyrate CAS.No.: 540-18-1 FL.No.: 09.044 FEMA.No.: 2059 NAS.No.: 2059 CoE.No.: 270 EINECS.No.: 208-739-2 JECFA.No.: 152 Description:.Amyl.butyrate.has.a.strong,.penetrating.odor.and.a.sweet.taste. Consumption:.Annual:.3833.33.lb. Individual:.0.003248.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.20.ppm;.Food:.10.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1997). Trade association guidelines:.FEMA.PADI:.9.63.mg. IOFI:.Nature.Identical Empirical Formula/MW: C9H18O2/158.24 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.409–1.414.(20°C) Appearance Colorless.to.pale-yellow.liquid Solublity Soluble.in.alcohol.and.ether Assay.(min) 98% Specific.gravity 0.863–0.866.(25°C) Boiling.point 185–186°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 9.88 19.75 Gelatins,.puddings 11.30 21.30 Baked.goods 48.57 72.27 Hard.candy 77.17 96.95 Chewing.gum 158.40 403.40 Nonalcoholic.beverages 14.80 25.67 Frozen.dairy 19.78 39.24 Soft.candy 49.75 74.80 Synthesis: From.n-amyl.alcohol.and.butyric.acid.in.the.presence.of.H2SO4. Aroma threshold values: Detection:.210.ppb Taste threshold values: Taste.characteristics.at.30.ppm:.sweet,.fruity,.banana,.pineapple.and.tropical. Natural occurrence:.Reported.found.in.apple.juice. α-AMYLCINNAMALDEHYDE Synonyms: Amylcinnamaldehyde;.Amylcinnamic.aldehyde;.Amyl.cinnamic.aldehyde;.α-Amyl-beta-phenylacrolein;.alpha-Amyl- cinnamaldehyde;.alpha-Amyl cinnamaldehyde;.α-Amylcinnamicaldehyde;.α-N-amyl.cinnamaldehyde;.α-Amyl.cinnamic.alde- hyde;. 2-Benzylideneheptanal;. Cinnamaldehyde, alpha-pentyl-;. Heptanal,. 2-benzylidene-;. Heptanal, 2-(phenylmethylene);. Jasmal;.Jasminaldehyde;.α-Pentylcinnamaldehyde;.2- Pentylcinnamaldehyde;.2-(Phenylmethylene)heptanal;.Amyl.cinnamal CAS.No.: 122-40-7 FL.No.: 05.040 FEMA.No.: 2061 NAS.No.: 2061 CoE.No.: 128 EINECS.No.: 204-541-5 JECFA.No.: 685 Description:.α-Amylcinnamaldehyde.has.a.distinct.floral.(jasmine,.lily).note. Consumption:.Annual:.61.67.lb. Individual:.0.00005225.mg/kg/day AMYL BUTYRATE . 85 Regulatory Status: CoE:.Approved..Bev.:.2.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2000). Trade association guidelines:.FEMA.PADI:.1.36.mg. IOFI:.Nature.Identical Empirical Formula/MW: C14H18O/202.29 Specifications:.(JECFA,.2000) Acid.value.(max) 5.0 Refractive.index 1.554–1.562.(20°C) Appearance Pale-yellowish.liquid Solubility Insoluble.in.water;.miscible.in.alcohol Assay.(min) 97% Specific.gravity 0.962–0.969.(25°C) Boiling.point 284–287°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.47 1.22 Hard.candy 9.84 9.84 Baked.goods 6.44 9.69 Nonalcoholic.beverages 2.61 4.47 Frozen.dairy 2.67 5.19 Soft.candy 5.55 7.65 Gelatins,.puddings 4.19 6.78 Synthesis: By.condensation.of.n-amyl.aldehyde.with.cinnamic.aldehyde..This.method.of.condensation.of.aromatic.aldehydes.with. aliphatic.aldehydes.has.the.maximum.yield.in.α-amylcinnamic.aldehyde.with.little.formation.of.the.inferior.homologs..The.methyl,. ethyl.and.propyl.amylcinnamic.aldehyde.analogs.exhibit.a.characteristic.scent. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.40.ppm:.sweet,.floral,.spice-like.with.cinnamic.and.waxy.nuance. Natural occurrence: Reported.found.in.black.tea.and.soybean. α-AMYLCINNAMALDEHYDE DIMETHYL ACETAL Synonyms:.alpha-Amylcinnamaldehyde dimethyl acetal;.Benzene, (2-(dimethoxymethyl)-1-heptenyl)-;.(2-(Dimethoxymethyl)- 1-heptenyl)benzene; Benzene, (2-(dimethoxymethyl)-1-hepten-1-yl)- CAS.No.: 91-87-2 FL.No.: 06.013 FEMA.No.: 2062 NAS.No.: 2062 CoE.No.: 47 EINECS.No.: 202-104-3 JECFA.No.: 681 Description:.α-Amylcinnamaldehyde.dimethyl.acetal.has.a.floral.note.reminiscent.of.jasmine. Consumption:.Annual:.<1.00.lb. Individual:.0.00000728.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.1.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2000). Trade association guidelines:.FEMA.PADI:.0.62.mg. IOFI:.Artificial Empirical Formula/MW: C16H24O2/248.36 α-AMYLCINNAMALDEHYDE DIMETHYL ACETAL 86. Specifications:.(JECFA,2000) Acid.value.(max) 1.0 Refractive.index 1.504–1.511.(20°C) Appearance Almost.colorless.to.pale-yellow Solubility Slightly.soluble.in.water;.miscible.in. alcohol Assay.(min) 97% Specific.gravity 0.954–0.963.(25°C) Boiling.point 300°C Reported uses (ppm):.(FEMA,.1994)Food Category Usual Max. Food Category Usual Max. Baked.goods 2.63 5.08 Nonalcoholic.beverages 1.21 2.70 Frozen.dairy 1.53 2.60 Soft.candy 2.40 4.90 Gelatins,.puddings 4.00 6.50 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. α-AMYLCINNAMYL ACETATE Synonyms: α-n-Amyl-β-phenylacryl. acetate;. Floxin. acetate;. α-Pentylcinnamyl. acetate;. Amyl. cinnamic. acetate;. α-n-Amyl-β- phenylacryl.acetate;.Cinnamyl alcohol, alpha-pentyl-, acetate;.1-Heptanol, 2-(phenylmethylene)-, acetate;.α-Pentyl.cinnamyl. acetate;.2-(Phenylmethylene)-1-heptanol.acetate;.2-(Phenylmethylene)heptyl acetate; 1-Heptanol, 2-(phenylmethylene)-1-acetate CAS.No.: 7493-78-9 FL.No.: 09.026 FEMA.No.: 2064 NAS.No.: 2064 CoE.No.: 216 EINECS.No.: 231-339-4 JECFA.No.: 677 Description:.α-Amylcinnamyl.acetate.has.a.mild.fruity,.green.odor.with.a.balsamic.and.slightly.floral.undernote;.somewhat.fruity.flavor. Consumption: Annual:.<1.00.lb. .Individual:.0.00000438.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.1.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2000). Trade association guidelines: FEMA.PADI:.1.09.mg. IOFI:.Artificial Empirical Formula/MW: C16H22O2/246.35 O C H3 OCH3 Specifications:.(JECFA,.2000) Acid.value.(max) 1.0 Refractive.index 1.487–1.495.(25°C) Appearance Colorless,.oily.liquid Solubility Soluble.in.oils;.miscible.in.alcohol Assay.(min) 97% Specific.gravity 0.953–0.961.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.00 2.00 Gelatins,.puddings 6.50 8.50 Baked.goods 4.80 10.80 Nonalcoholic.beverages 1.65 3.20 Frozen.dairy 2.85 6.00 Soft.candy 4.40 9.60 Synthesis: From.amylcinnamic.alcohol.and.acetic.acid. Aroma threshold values: n/a α-AMYLCINNAMYL ACETATE . 87 Taste threshold values: Taste.characteristics.at.15.ppm:.earthy,.fruity,.spicy,.powdery.and.balsamic. Natural occurrence:.Not.reported.found.in.nature. α-AMYLCINNAMYL ALCOHOL Synonyms: 2-Amyl-3-phenyl-2-propen-1-ol;.2-Benzylidene-1-heptanol;.1-Heptanol,.2-benzylidene-;.1-Heptanol, 2-(phenylmeth- ylene)-;.2-Pentylcinnamic alcohol;.2-Pentyl-3-phenylprop-2-en-1-ol;.2-(Phenylmethylene)-1-heptanol CAS.No.: 101-85-9 FL.No.: 02.030 FEMA.No.: 2065 NAS.No.: 2065 CoE.No.: 79 EINECS.No.: 202-982-8 JECFA.No.: 674 Description:.α-Amylcinnamyl.alcohol.has.a.light,.floral.note. Consumption:.Annual:.15.00.lb. Individual:.0.00001271.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.0.5.ppm;.Food:.5.ppm FDA:.21.CFR 172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2000). Trade association guidelines: FEMA.PADI:.0.50.mg. IOFI:.Artificial Empirical Formula/MW: C14H20O/204.31 Specifications:.(JECFA,.2000) Appearance Colorless.to.slightly.yellow.liquid Refractive.index 1.533–1.540.(25°C) Assay.(min) 95% Solubility Insoluble.in.water;.miscible.in.alcohol Boiling.point 141°C Specific.gravity 0.954–0962.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Gelatins,.puddings 3.75 4.50 Baked.goods 2.06 5.65 Nonalcoholic.beverages 0.80 1.58 Frozen.dairy 1.25 3.67 Soft.candy 2.00 6.10 Synthesis: From.amylcinnamic.aldehyde.by.reduction. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.25.ppm:.sweet,.spicy,.astringent,.green,.floral.and.rosy. Natural occurrence:.Not.reported.found.in.nature. α-AMYLCINNAMYL FORMATE Synonyms: α-n-Amyl-β-phenylacryl. formate;. α-Pentylcinnamyl. formate;. alpha-Amylcinnamyl formate;. 2-(Phenylmethylene) heptyl formate CAS.No.: 7493-79-0 FL.No.: 09.090 FEMA.No.: 2066 NAS.No.: 2066 CoE.No.: 357 EINECS.No.: 231-341-5 JECFA.No.: 676 Description:.α-Amylcinnamyl.formate.has.a.sweet,.oily,.herbaceous.and.somewhat.green.odor. Consumption:.Annual:.<1.00.lb. .Individual:.0.00002118.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.0.2.ppm;.Food:.2.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2000). α-AMYLCINNAMYL FORMATE 88. Trade association guidelines:.FEMA.PADI:.0.70.mg. IOFI:.Artificial Empirical Formula/MW: C15H20O2/232.32 Specifications:.(JECFA,.2001) Appearance Colorless.liquid Refractive.index 1.516–1.526.(25°C) Assay.(min) 85%. (97%. total. of. formate. and. the. parent.alcohol) Solubility Miscible.in.alcohol Boiling.point 277°C Specific.gravity 0.980–0.999.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Gelatins,.puddings 3.75 5.00 Baked.goods 3.33 9.29 Nonalcoholic.beverages 0.84 1.50 Frozen.dairy 1.95 3.58 Soft.candy 2.75 7.46 Synthesis: By.formylation.of.the.corresponding.alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. α-AMYLCINNAMYL ISOVALERATE Synonyms: Isovaleric.acid,.ammonium.salt;.alpha-Amylcinnamyl isovalerate CAS.No.: 7493-80-3 FL.No.: 09.468 FEMA.No.: 2067 NAS.No.: 2067 CoE.No.: 463 EINECS.No.: n/a JECFA.No.: 678 Description:.α-Amylcinnamyl.isovalerate.has.a.mild,.fruity,.somewhat.tobacco-like.odor.and.oily,.fruity,.hay-like,.somewhat.spicy.flavor. Consumption:.Annual:.<1.00.lb. .Individual:.0.00001836.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.1.ppm;.Food:.2.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.No.safety.concern.(2000) Trade association guidelines: FEMA.PADI:.0.48.mg. IOFI:.Artificial Empirical Formula/MW: C19H28O2/288.43 Specifications:.(JECFA,.2002) Appearance Colorless.liquid Refractive.index 1.498–1.508.(20°C) Assay.(min) 97% Solubility Miscible.in.alcohol Boiling.point 171°C.(4.mmHg) Specific.gravity 0.938–0.950 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 1.00 Gelatins,.puddings 3.25 4.50 Baked.goods 1.87 4.33 Nonalcoholic.beverages 0.92 1.58 Frozen.dairy 1.25 2.75 Soft.candy 2.00 3.57 α-AMYLCINNAMYL ISOVALERATE . 89 Synthesis: From.amylcinnamic.alcohol.and.isovaleric.acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. AMYL FORMATE Synonyms: n-Amyl.formate;.n-Pentyl.methanoate;.Formic acid, pentyl ester;.Pentyl formate;.n-Pentyl.formate CAS.No.: 638-49-3 FL.No.: 09.159 FEMA.No.: 2068 NAS.No.: 2068 CoE.No.: 497 EINECS.No.: 211-340-6 JECFA.No.: 119 Description:.Amyl.formate.has.a.fruit-like.aroma. Consumption:.Annual:.2100.00.lb. Individual:.0.001779.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.10.ppm;.Food:.30.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines:.FEMA.PADI:.7.29.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H12O2/116.16 Specifications:.(JECFA,.1997) Acid.value.(max) 5.0 Melting.point –73.5°C Appearance Colorless.to.pale-yellow.liquid Refractive.index 1.396–1.402.(20°C) Assay.(min) 92% Solubility Miscible.with.alcohol,.ether.and.other. organic.solvents Boiling.point 128–130°C Specific.gravity 0.881–0.887.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 19.57 29.35 Gelatins,.puddings 17.35 32.27 Baked.goods 31.99 43.69 Hard.candy 2.76 4.91 Chewing.gum 90.99 148.40 Nonalcoholic.beverages 12.94 20.83 Frozen.dairy 15.03 20.57 Soft.candy 28.54 39.44 Synthesis: From.n-amyl.alcohol.and.formic.acid.in.the.presence.of.H2SO4. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Identified.in.apple,.strawberry,.tomato,.fried.cured.pork,.cognac,.honey.and.Pyrus malus. AMYL 2-FUROATE Synonyms: Amyl. furan-2-carboxylate;. Furancarboxylic. acid,. pentyl. ester;. Pentyl. furan-2-carboxylate;.Pentyl. 2-furoate;. Amyl. furoate;.Amyl 2-furoate;.2-Furoic acid, pentyl ester CAS.No.: 4996-48-9 FL.No.: n/a FEMA.No.: 2072 NAS.No.: 2072 CoE.No.: 2109 EINECS.No.: n/a JECFA.No.: 748 Description:.Amyl.2-furoate.has.a.fennel,.mildly.oily.taste.and.a.sweet.caramellic-winy.odor. Consumption:.Annual:.<1.00.lb. Individual:.0.00000149.mg/kg/day AMYL 2-FUROATE 90. Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.0–0.5.mg/kg.bw..No.safety.concern.when.used.at.current.levels.as.a.flavoring.agent.(2000). Trade association guidelines:.FEMA.PADI:.1.05.mg. IOFI:.n/a Empirical Formula/MW: C10H14O3/182.22 Specifications:.(JECFA,.2000) Acid.value.(max) 1.0 Refractive.index 1.469–1.475.(20°C) Appearance Colorless.or.pale-yellow.liquid Solubility Insoluble.in.water;.miscible.in. alcohol Assay.(min) 98% Specific.gravity 1.031–1.038.(25°C) Boiling.point 95–97°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2.50 5.00 Gelatins,.puddings 4.00 6.00 Baked.goods 3.33 6.00 Nonalcoholic.beverages 3.45 5.00 Frozen.dairy 2.00 4.00 Soft.candy 3.67 7.83 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. AMYL HEPTANOATE Synonyms: Amyl.heptylate;.Amyl heptanoate;.Heptanoic acid, pentyl ester;.Pentyl heptanoate CAS.No.: 7493-82-5 FL.No.: 09.098 FEMA.No.: 2073 NAS.No.: 2073 CoE.No.: 370 EINECS.No.: 231-342-0 JECFA.No.: 170 Description:.Amyl.heptanoate.has.a.characteristic.strong,.ethereal,.fruital.(unripe.banana).odor.and.corresponding.taste. Consumption:.Annual:.0.17.lb. .Individual:.0.00000014.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.5.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines:.FEMA.PADI:.1.53.mg. IOFI:.n/a Empirical Formula/MW: C12H24O2/200.32 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.422–1.426.(20°C) Appearance Colorless.to.pale-yellow.liquid Solubility Soluble.in.most.organic.solvents;.1. mL.is.soluble.in.95%.alcohol Assay.(min) 93% Specific.gravity 0.859–0.863.(25°C) Boiling.point 240–245°C AMYL HEPTANOATE . 91 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 10.00 Gelatins,.puddings 10.49 14.00 Baked.goods 4.25 6.37 Nonalcoholic.beverages 3.26 12.20 Chewing.gum 88.28 124.00 Soft.candy 10.52 13.34 Frozen.dairy 5.77 7.28 Synthesis: From.the.corresponding.heptanoic.acid.and.n-amyl.alcohol.in.the.presence.of.mineral.acids.or.in.benzene.solution.in.the. presence.of.p-toluene.sulfonic.acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. AMYL HEXANOATE Synonyms:.Amyl.caproate;.Amyl.hexylate;.Amyl.caproate;.n-Amyl.caproate;.Amyl.hexoate;.Hexanoic acid, pentyl ester; Pentyl. caproate;.Pentyl hexanoate CAS.No.: 540-07-8 FL.No.: 09.065 FEMA.No.: 2074 NAS.No.: 2074 CoE.No.: 315 EINECS.No.: 208-732-4 JECFA.No.: 163 Description:.Amyl.hexanoate.has.a.charcteristic.fruit-like.(banana,.pineapple).aroma. Consumption:.Annual:.166.67.lb. Individual:.0.0001412.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.5.ppm;.Food:.20.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1997). Trade association guidelines:.FEMA.PADI:.2.87.mg. IOFI:.Nature.Identical Empirical Formula/MW: C11H22O2/186.29 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.418–1.422.(20°C) Appearance Colorless.liquid Solubility Soluble.in.alcohol,.propylene.glycol. and.fixed.oils;.insoluble.in.glycerol. and.water;.1.mL.is.soluble.in.1.mL. 80%.alcohol Assay.(min) 98% Specific.gravity 0.858–0.863.(25°C) Boiling.point 222–227°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 10.00 Gelatins,.puddings 4.95 9.36 Baked.goods 12.30 17.79 Nonalcoholic.beverages 4.37 6.56 Chewing.gum 6.61 67.52 Soft.candy 18.31 24.88 Frozen.dairy 13.88 18.96 Synthesis: By.esterification.of.hexanoic.acid.with.n-amyl.alcohol.in.benzene.solution.in.the.presence.of.p-toluenesulfonic.acid. Aroma threshold values: n/a Taste threshold values:.Taste.characteristics.at.20.ppm:.green,.waxy,.sweet.and.fruity.with.cognac-like.notes. AMYL HEXANOATE 92. Natural occurrence:.Reported. in.fresh.apple,.apple. juice,.apricot. (Prunus armeniaca L.),.Vitis labrusca.L.,.other.Vitis. species, strawberry.fruit,.blue.cheese,.beer,.rum,.cider,.white.wine,.soybean,.yellow.passion.fruit.juice,.fresh.plum,.other.varieties.of.mush- room,.Chinese.quince.peel.and.other.natural.sources. AMYL ISOTHIOCYANATE Synonyms:.1-Pentyl isothiocyanate; n-Pentyl isothiocyanate; Pentyl isothiocyanate; 1-Isothiocyanatopentane CAS.No.: 629-12-9 FL.No.: n/a FEMA.No.: 4417 NAS.No.: n/a CoE.No.: n/a EINECS.No. 211-075-6 JECFA.No.: 1891 Description:.Colorless.to.yellow.liquid;.sharp.green.irritating.aroma. Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines: FEMA.PADI:.0.050.mg. IOFI:.n/a Empirical Formula/MW: C6H11NS/129.23 C H3 N S Specifications:.(JECFA,.2008) Assay.(min) 97% Solubility Very.slightly.soluble.in.water;.freely. soluble.in.ether;.soluble.in.ethanol Boiling.point 101–103°C.(35.mmHg) 191–193°C. Specific.gravity 0.942–0.948.(20°C) Refractive.index 1.495–1.501.(20°C) Reported uses (ppm): (FEMA, 2007) Food Category Usual Max. Food Category Usual Max. Condiment/relishes 5.00 25.00 Snack.foods 0.10 0.50 Other.grains 0.10 0.50 Soups 0.10 0.50 Seasonings/flavors 0.10 0.50 Synthesis:.n/a Aroma threshold values:.High.strength.odor,.recommend.smelling.in.a.0.01%.solution.or.less. Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. 2-AMYL-5 or 6-KETO-1,4-DIOXANE Synonyms: 1,4-Dioxan-2-one,.5(or.6)-pentyl;.5(or.6)-Pentyl-1,4-dioxan-2-one CAS.No.: 65504-96-3 FL.No.: 13.027 FEMA.No.: 2076 NAS.No.: 2076 CoE.No.: 2205 EINECS.No.: n/a JECFA.No.: 1485 Description:.2-Amyl-5.or.6-keto-1,4-dioxane.has.a.fruity-winy,.somewhat.ethereal.odor. Consumption:.Annual:.<1.00.lb. Individual:.0.00003389.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Food:.5.ppm FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2005). AMYL ISOTHIOCYANATE . 93 Trade association guidelines:.FEMA.PADI:.0.54.mg. IOFI:.Artificial Empirical Formula/MW: C9H16O3/172.22 Specifications:.(JECFA,.2008) Appearance Colorless.liquid Refractive.index 1.480–1.486.(20°C) Assay.(min) 97% Solubility Slightly.soluble.in.water;.soluble.in. ethanol Boiling.point 101–103°C.(15.mmHg) Specific.gravity 1.288–1.294.(25°C) Other.requirements Lactone.undergoes.ring.opening.in. basic.solution Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 1.00 5.00 Gelatins,.puddings 5.00 25.00 Fats,.oils 2.00 5.00 Nonalcoholic.beverages 1.00 10.00 Frozen.dairy 5.00 10.00 Soft.candy 5.00 25.00 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. AMYL METHYL DISULFIDE Synonyms:.Disulfide.methyl.pentyl;.1-Methyldisulfanylpentane;.2,3-Dithiaoctane CAS.No.: 72437-68-4 FL.No.: 12.253 FEMA.No.: 4025 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1697 Description:.Amyl.methyl.disulfide.has.a.sulfurous.odor. Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2007). Trade association guidelines: PADI:.0.226.mg.(FEMA). IOFI:.n/a Empirical Formula/MW: C6H14S2/150.31 CH3 S S C H3 Appearance Clear,.pale-yellow.liquid Refractive.index 1.485–1.495.(20°C) Assay.(min) 97% SolubilitySoluble.in.nonpolar.solvents.and. ethanol;.insoluble.in.water Boiling.point 198–202°C Specific.gravity 0.943–0.953.(20°C) AMYL METHYL DISULFIDE 94. Reported uses (ppm):.(FEMA,.2001) Food Category Usual Max. Food Category Usual Max. Baked.goods 0.80 1.50 Meat.products 0.40 0.80 Condiments,.relishes 0.40 0.80 Milk.products 0.40 0.80 Frozen.dairy 0.30 0.60 Nonalcoholic.beverages 0.40 0.80 Fruit.ices 0.40 0.80 Snack.foods 0.40 0.80 Gravies 0.40 0.80 Soft.candy 0.30 0.60 Hard.candy 0.80 1.50 Soups 0.30 0.60 Synthesis: n/a Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: n/a AMYL OCTANOATE Synonyms: Amyl.caprylate;.Amyl.octylate;.Pentyl.octanoate;.Amyl octanoate;.Amyl.octoate;.Octanoic acid, pentyl ester;.Pentyl octanoate CAS.No.: 638-25-5 FL.No.: 09.112 FEMA.No.: 2079 NAS.No.: 2079 CoE.No.: 393 EINECS.No.: 211-328-0 JECFA.No.: 174 Description:.Amyl.octanoate.has.an.odor.suggestive.of.orris. Consumption:.Annual:.33.33.lb. Individual:.0.00002824.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.5.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1997). Trade association guidelines:.FEMA.PADI:.1.65.mg. IOFI:.Nature.Identical Empirical Formula/MW: C13H26O2/214.35 Specifications:.(JECFA,.1997) Acid.value.(max) 1.0 Refractive.index 1.425–1.429.(20°C) Appearance Colorless.liquid Solubility Soluble.in.alcohol.and.most.fixed.oils;. slightly.soluble.in.propylene.glycol;. insoluble.in.glycerol.and.water;.1.mL. is.soluble.in.7.mL.80%.alcohol Assay.(min) 98% Specific.gravity 0.855–0.8562.(25°C) Boiling.point 260°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 7.20 10.09 Gelatins,.puddings 4.29 6.22 Chewing.gum 0.05 0.10 Nonalcoholic.beverages 3.98 5.76 Frozen.dairy 4.85 6.81 Soft.candy 6.72 9.33 Synthesis: By.esterification.of.octanoic.acid.with.n-amyl.alcohol.in.benzene.solution.in.the.presence.of.p-toluenesulfonic.acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.strawberry,.fresh.apple,.melon,.malt.whiskey,.cider,.white.wine,.sparkling.wine.and.Chinese. quince.peel. AMYL OCTANOATE . 95 AMYRIS Botanical name:.Amyris balsmifera.L. Botanical family:.Rutaceae Other names:.West.Indian.Sandalwood Foreign names: Amyris.(Fr.),.Sandalo.delle.Indie.Occidental.(It.),.Amris.extracto.(Sp.) CAS.No.: 977059-69-0 FL.No.: n/a FEMA.No.: n/a NAS.No.: 6004 CoE.No.: 33 EINECS.No.: n/a JECFA.No.: n/a Description:.Small.tree.(so-called.West.Indian.Rose).with.compound.leaves.and.white.flowers..It.grows.mainly.in.South.and.Central. America.and.in.the.West.Indies.(Haiti,.Dominican.Republic.and.Jamaica)..The.wood.may.be.used.in.furniture..It.should.not.be.con- fused.with.true.sandalwood.belonging.to.the.botanical.family.Santalaceae. Derivatives:.Essential.oil.of.wood Consumption:.Annual:.<1.00.lb. Individual:.0.0000728.mg/kg/day Regulatory Status: CoE:.Category.5..Liqueurs.0.150.g.(wood)/L;.beverages.0.100.g.(wood)/L FDA:.21.CFR.172.510 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.Natural Aroma threshold values: n/a Taste threshold values:.n/a AMYRIS OIL CAS.No.: 8015-65-4 FL.No.: n/a FEMA.No.: n/a NAS.No.: 6005 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description:.The.volatile.oil.is.obtained.by.the.steam.distillation.from.the.wood.of.Amyris balsamifera.L..The.yield.is.approximately. 2.5.to.3.0%..Amyris.oil.has.a.wood-like.odor.reminiscent.of.sandalwood.with.a.burning.taste..It.is.used.as.a.fixative.in.perfumery. and.in.flavors,.such.as.Oriental.specialties.and.liqueurs. Consumption: Annual:.366.67.lb. Individual:.0.0003107.mg/kg/day Regulatory Status: CoE:.Category.5 FDA:.21.CFR.172.510 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.Natural Specifications: The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity).at.the.same. wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared.Spectra.(Series.A:.Essential.Oils),. using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Specifications: Acid.value.(max) 3.0 Heavy.metals.(as.Pb) Passes.test Angular.rotation Between.+10°.and.+53° Refractive.index 1.503–1.512.(20°C) Ester.value Not.more.than.7 Solubility in.alcohol Passes.test Ester.value.after. acetylation Between.115.and.165 Specific.gravity 0.943–0.976 Physical–chemical characteristics:.It.is.a.clear,.pale-yellow.liquid..It.is.soluble.in.most.fixed.oils.and.usually.in.mineral.oil..It.is. soluble.in.an.equal.volume.of.propylene.glycol,.the.solution.often.becoming.opalescent.on.further.dilution..It.is.practically.insoluble. in.glycerin. AMYRIS OIL 96. Essential oil composition (%):.The.essential.oil.has.the.following.constituents:.alcohols:.valerianol.21.5%;.elemol.9.1%;.cadinol. 50.1%;.β-eudesmol.7.9%;.γ-eudesmol.6.6%;.10-epi-γ-eudesmol.9.7%;.α-eudesmol.4.8%;.7-epi-α-eudesmol1.0.7%;.dridemol.1.1%.. Terpenic. hydrocarbons:. cadinene. 10.7%;. curcumene. 1.5%;. β-sesquiphellandrene. 4.7%;. β-bisabolene. 0.8%;. α-zingiberene. 2.4%;. seline.3,7(11)-diene.2.5%..Carbonyl.and.lactonic.compounds:.α-agarofuran.0.5%;.bisabolone.0.9%.(CoE,.2000). Reported uses (ppm):.n/a Aroma threshold values: n/a Taste threshold values: n/a trans-ANETHOLE Synonyms: Isoestragole;. 1-Methoxy-4-propenyl. benzene;. p-Methoxypropenyl. benzene;. p-Propenyl. anisole;. p-Propenylphenyl. methyl. ether;. Anethole;. p-Anethole;. trans-Anethole;. (E)-Anethole;. Anisole, p-propenyl-, trans-;. Anisole, p-propenyl-, (E)-;. Benzene, 1-methoxy-4-(1-propenyl)-, (E)-;.(E)-1-Methoxy-4-(1-propenyl)benzene;.trans-p-.Methoxy-beta-methylstyrene; trans-1- (p-Methoxyphenyl)propene;.trans-p-Propenylanisole;.(E)-p-Propenylanisole CAS.No.: 4180-23-8 FL.No.: 04.010 FEMA.No.: 2086 NAS.No.: 2086 CoE.No.: 183 EINECS.No.: 224-052-0 JECFA.No.: 217 Description:.trans-Anethole.has.a.characteristic.anise,.sweet,.spicy,.warm.odor.and.corresponding.sweet.taste. Consumption:.Annual:.62833.33.lb. Individual:.0.05324.mg/kg/day Regulatory Status: CoE:.Approved. FDA:.21.CFR.182.60,.582.60 FDA.(other):.n/a JECFA:.ADI:.0–2.mg/kg.bw..No.safety.concern.when.used.at.current.levels.as.a.flavoring.agent.(1998). Trade association guidelines: FEMA.PADI:.65.14.mg. IOFI:.Natural Empirical Formula/MW: C10H12O/148.20 Specifications:.(JECFA,.1997) Appearance Colorless.to.faintly.yellow.liquid Refractive.index 1.559–1.562.(20°C) Assay.(min) 99% Solubility 1:2.in.96%.alcohol;.slightly.soluble.in. water;.miscible.with.chloroform.and. ether Boiling.point 234–239.5°C Specific.gravity 0.983–0.988.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 634.80 722.50 Hard.candy 375.50 491.70 Baked.goods 264.10 494.90 Meat.products 5.01 10.01 Chewing.gum 265.30 2564.00 Nonalcoholic.beverages 32.89 42.54 Frozen.dairy 41.48 53.45 Soft.candy 327.40 530.60 Gelatins,.puddings 44.52 52.80 Sweet.sauce 43.00 86.00 Gravies 2.51 5.01 Synthesis: By.esterification.of.p-cresol.with.methyl.alcohol.and.with.subsequent.condensation.with.α-cetaldehyde.(Perknis);. the. most.common.method.of.preparation.is.from.pine.oil..By.fractional.distillation.of.the.essential.oils.of.anise,.star.anise,.and.fennel;. the.anise.essences.contain.an.average.of.85%.anethole;.fennel,.from.60.to.70%. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.sweet,.anise,.licorice.and.spicy.with.a.lingering,.sweet.aftertaste. trans-ANETHOLE . 97 ANGELICA Botanical name:.Angelica archangelica L. Botanical family: Apiaceae.(Umbelliferae) Other names:.Garden.angelica,.European.angelica Foreign names:.Archangelique.(Fr.),.Echt.Engelwurz.(Ger.),.Arcangelica.(Sp.),.Angelica.(It.) Description:.Angelica.is.an.herbaceous.plant,.about.1.5.m.high,.cultivated.in.Europe,.especially.France,.Belgium.and.Germany..The.plant.is.characterized.by.spindle-shaped,.fleshy.roots,.an.erect.stalk,.alternate.leaves.and.greenish-yellow.flowers.with.an. inferior.ovary;.the.seeds.are.oblong.with.an.off-white.color..The.plant.blooms.from.June.to.August..The.parts.of.the.angelica. used.are.the.roots,.seeds.and.stems..The.active.principles.of.angelica.are.coumarin.and.furocoumarin..The.plant.(including. roots.and.seeds).contains.several.furocoumarins.including.angelicin,.bergapten.and.xanthotoxin,.as.well.as.umbelliprenin.and. various.phenols..One.of.the.main.constituents.is.β-phellandrene. Angelica.may.be.cultivated.as.a.fresh.vegetable,.or.cooked.and.prepared.like.rhubarb..The.dried.roots.and.the.corresponding. derivatives.find.extensive.use.in.the.formulation.of.liqueurs..Roots.are.often.employed.in.the.flavoring.of.vermouths.and.bitters.. The. roots.are. sometimes.employed.with. juniper.berries. to.make.gin..Angelica.oil.or.extract.contains.5-methoxypsoralen.and. 8-methoxypsoralen.and,.therefore,.may.evoke.photodermatitis..Recurrent.vesicular.dermatitis.has.been.reported.among.confec- tioners.gathering.angelica. Derivatives: The.derivatives.are.the.fluid.extract.from.the.roots,.tincture.(20%.root.extract.and.less.often,.seed.extract.in.60%.etha- nol),.essential.root.oil,.essential.seed.oil.and.essential.stem.oil. Derivative names:.Angelica.seed.oil,.Angela.root.oil,.Angelica.stem.oil,.Angelica.root.extract Essential oil composition: The. main. components. in. the. essential. oil. obtained. from. various. parts. of. Angelica archangelica of. Romanian.origin:.root.oil:.α-pinene.27%,.β-pinene.57.1%;.stem.oil:.caryophyllene.49.2%;.leaf.oil:.α-pinene.36.9%,.β-pinene.23.9%,. β-phellandrene.33.8%;.flower.oil:.β-phellandrene.68.3%;.fruit.oil:.β-phellandrene.87.4%. ANGELICA ROOT CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6172 CoE.No.: 56 EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977050-06-8 Description: See.Angelica. Consumption:.Annual:.15.00.lb. Individual:.0.00001217.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins) FDA:.21.CFR 182.10,.582.10 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA:.PADI:.n/a. .IOFI:.n/a Composition: Polysaccharides.(mainly.sucrose),.tannins,.organic.acids.(angelic.=.methylcorotonic.acid,.caffeic.acid,.chlorogenic. acid);.flavonoids. (archangelenone);.essential.oil. (yield.0.35. to.1.30%);.coumarins.and.furocoumarins. (osthenol.0.37. to.0.47.μg/g;. umbelliferone,.begapten,.isoimperatorin,.xanthotoxin,.angelicin,.archangelicin) Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a ANGELICA ROOT EXTRACT CAS.No.: 84775-41-7 FL.No.: n/a FEMA.No.: 2087 NAS.No.: 2087 CoE.No.: 5 EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977032-49-7 Description: See.Angelica. Consumption:.Annual:.0.33.lb. Individual:.0.00000028.mg/kg/day ANGELICA ROOT EXTRACT 98. Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins)..Level.of.use.in.ppm:.Baked.goods.56.24;.frozen.dairy.60.82;.soft. candy.60.44;.gelatins,.puddings.91.00;.nonalcoholic.beverages.54.76;.alcoholic.beverages.15.79. FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.12.00.mg. IOFI:.Natural Composition: Qualitative.composition.similar.to.angelica.root.oil.described.above,.with.some.additional.esters.and.terpenic.deriva- tives.(CoE,.2000). Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 15.79 15.79 Gelatins,.puddings 73.00 91.00 Baked.goods 40.96 56.24 Nonalcoholic.beverages 26.69 54.76 Frozen.dairy 50.79 60.82 Soft.candy 52.03 60.44 Aroma threshold values: Detection.at.100%:.woody,.warm,.aromatic,.herbaceous.tea.and.tobacco-like.with.a.valerian-like.note. Taste threshold values: Taste.characteristics.at.0.05.to.0.10%:.strong,.woody,.slightly.smoky,.dry.and.slightly.bitter,.moderately. herbaceous,.slightly.astringent.with.a.cooked.fruity.background. ANGELICA ROOT OIL CAS.No.: 8015-64-3 FL.No.: n/a FEMA.No.: 2088 NAS.No.: 2088 CoE.No.: 56 EINECS.No.: 283-871-1 JECFA.No.: n/a Description:.The.essential.root.oil.is.obtained.by.steam.distillation.of.the.roots..The.pale-yellow.to.deep-amber.liquid.has.a.warm,. pungent.odor.with.musky.or.earthy.notes.and.has.a.bittersweet.flavor..The.yield.from.the.roots.is.fairly.low.even.though.they.may. be.steam.distilled.for.up.to.24.hours;.these.factors,.coupled.with.the.qualitative.differences.in.old.versus.young.roots.and.the.labor- intensive.process.in.digging.and.cleaning.the.roots,.make.the.root.oil.fairly.expensive. Consumption:.Annual:.40.00.lb. Individual:.0.00003389.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins)..Level.of.use.in.ppm:.Baked.goods.38.68;.frozen.dairy.26.82;.soft. candy.37.42;.gelatins,.puddings.35.81;.nonalcoholic.beverages.13.31;.alcoholic.beverages.41.29. FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.6.634.mg. IOFI:.Natural Specifications: Identification:.The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity). at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared Spectra (Series A: Essential Oils),.using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Specifications: .Acid.value Not.more.than.7.0 Refractive.index 1.473–1.487.(20°C) Angular.rotation Optically.inactive,.or.not.more.than. +46° Solubility.in.alcohol Passes.test Ester.value Between.10.and.65 Specific.gravity 0.850–0.880.(25°C) Heavy.metals.(as.Pb) Passes.test Physical–chemical characteristics:. It. is.a.pale-yellow.to.deep-amber.liquid.having.a.warm,.pungent.odor.and.bittersweet. taste.. Soluble.in.most.fixed.oils,.slightly.soluble.in.mineral.oil,.but.relatively.insoluble.in.glycerin.and.in.propylene.glycol. Essential oil composition: Terpenic. hydrocarbons. (α-pinene. 4.4. to. 24%,. α-phellandrene. 7.5–20%,. β-phellandrene. 16. to. 24%,. β-pinne.0.2.to.0.5%);.macrocyclic.lactone.0.8.to.2.4%.(CoE,.2000)..TNO.(2000).reported.87.compounds.from.the.angelica.root.oil.. Of.these,.43.were.hydrocarbons,.22.alcohols.and.the.remaining.were.esters,.carbonyl.aldehydes,.carbonyl.ketones,.lactones,.phenols,. furans.and.oxides.or.epoxides.of.pyrans.and.coumarins. ANGELICA ROOT OIL . 99 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 29.02 41.29 Gelatins,.puddings 13.47 35.81 Baked.goods 27.49 38.68 Nonalcoholic.beverages 9.29 13.31 Frozen.dairy 20.40 26.82 Soft.candy 26.83 37.42 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.25.ppm:.green,.herbal,.ambrette.and.mushroom-like.with.a.vegetative,.spicy. nuance. ANGELICA SEED CAS.No.: 977050-07-9 FL.No.: n/a FEMA.No.: n/a NAS.No.: 6173 CoE.No.: 56 EINECS.No.: n/a JECFA.No.: n/a Description: See.Angelica. Consumption:.Annual:.<1.00.lb. Individual:.<0.000001.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins) FDA:.21.CFR 182.10,.582.10 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Reported uses:.n/a Aroma threshold values: n/a Taste threshold values: n/a ANGELICA SEED EXTRACT CAS.No.: 977032-50-0 FL.No.: 56 FEMA.No.: 2089 NAS.No.: 2089 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: See.Angelica. Consumption:.Annual:.<1.00.lb. Individual:.0.00000175.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins)..Level.of.use.in.ppm:.Baked.goods.63.50;.frozen.dairy.60.00;.soft. candy.26.80;.gelatins,.puddings.130.00;.nonalcoholic.beverages.1200.00;.alcoholic.beverages.2000.00 FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.173.112.mg. IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1800.00 2000.00Gelatins,.puddings 115.00 130.00 Baked.goods 50.50 63.50 Nonalcoholic.beverages 1000.00 1200.00 Frozen.dairy 48.00 60.00 Soft.candy 18.70 26.80 Aroma threshold values: n/a Taste threshold values: CO2.extract:.Taste.characteristics.at.15.ppm:.herbal,.ambrette,.mushy.and.peppery.with.a.fresh.woody. nuance. ANGELICA SEED EXTRACT 100. ANGELICA SEED OIL CAS.No.: n/a FL.No.: n/a FEMA.No.: 2090 NAS.No.: 2090 CoE.No.: 56 EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977050-08-0 Description: Angelica.seed.oil.is.obtained.by.steam.distillation.of.the.fresh.seed.of.Angelica archangelica L..It.has.a.sweeter.and. more.delicate.aroma.than.the.root.oil..The.essential.seed.oil.has.a.bitter,.aromatic.flavor..The.essential.seed.oil.is.obtained.in.0.6.to. 1.5%.yields.by.steam.distillation.of.seeds.harvested.in.mid-July.(in.Germany). Consumption:.Annual:.15.00.lb. Individual:.0.00001271.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins)..Level.of.use.in.ppm:.Baked.goods.68.73;.frozen.dairy.59.08;.soft. candy.70.26;.gelatins,.puddings.54.70;.nonalcoholic.beverages.33.00;.alcoholic.beverages.75.61 FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.13.444.mg. IOFI:.Natural Specifications:.Identification: The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity). at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared.Spectra.(Series.A:. Essential.Oils),.using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Specifications: Acid.value.(max) 3.0 Refractive.index 1.480–1.488.(20°C) Angular.rotation +4°–+16° Solubility.in.alcohol Passes.test Ester.value 14–32 Specific.gravity 0.853–0.876.(25°C) Heavy.metals.(as.Pb) Passes.test Physical–chemical characteristics:.It.is.a.light.yellow.liquid..Soluble.in.most.fixed.oils,.slightly.soluble.in.mineral.oil,.but.relatively. insoluble.in.glycerin.and.propylene.glycol. Essential oil composition:.The.seed.oil.qualitatively.contains.α-pinene,.camphene,.β-pinene,.myrcene,.β-phellandrene,.ocimene. (no.isomer.given),.limonene,.γ-terpinene,.caryophyllene,.p-cymene,.1,8-cineole,.borneol,.carvone..The.seed.oil.contains.0.5%.imper- ratorin,.0.1%.bergapten,.0.02%.xanthotoxol,.0.04%.umbelliprenin,.osthole,.osthenole.and.angelicin.(CoE,.2000)... Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 55.72 75.61 Gelatins,.puddings 28.45 54.70 Baked.goods 51.72 68.73 Nonalcoholic.beverages 23.87 33.00 Frozen.dairy 45.36 59.08 Soft.candy 54.01 70.26 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.15.ppm:.gin,.herbal,.ambrette,.mush-like.nuance. ANGELICA STEM OIL CAS.No.: n/a FL.No.: n/a FEMA.No.: 2091 NAS.No.: 2091 CoE.No.: 56 EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977032-48-6 Consumption:.Annual:.<1.00.lb. Individual:.<0.000001.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.coumarin.and.furocoumarins)..Level.of.use.in.ppm:.Baked.goods.129.60;.frozen.dairy.88.42;.soft. candy.132.20;.gelatins,.puddings.17.50;.nonalcoholic.beverages.13.29;.alcoholic.beverages.77.00 FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.22.037.mg. IOFI:.Natural ANGELICA SEED OIL . 101 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 64.00 77.00 Gelatins,.puddings 12.22 17.50 Baked.goods 116.60 129.60 Nonalcoholic.beverages 11.42 13.29 Frozen.dairy 72.53 88.42 Soft.candy 114.8 132.20 Aroma threshold values: n/a Taste threshold values:.n/a α-ANGELICA LACTONE Synonyms: 4-Hydroxy-3-pentenoic. acid. lactone;. β-γ-Angelica. lactone;. γ-Angelica. lactone;. 5-Methyl-2(3H)-furanone;. γ-Methyl-β-butenolide CAS.No.: 591-12-8 FL.No.: 10.012 FEMA.No.: 3293 NAS.No.: n/a CoE.No.: 731 EINECS.No.: 209-701-8 JECFA.No.: n/a Description:.α-Angelica.lactone.has.a.sweet,.herbaceous.odor.reminiscent.of.tobacco. Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.Used.provisionally..Food:.2.ppm FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.0.811.mg. IOFI:.Nature.Identical Empirical Formula/MW: C5H6O2/98.10 Specifications:.(Burdock,.1995) Appearance Needle-like.crystal;.readily.isomerizes. to.the.beta.form Refractive.index 1.4476.(20°C) Boiling.point 167–170°C;.56°C.(12.mmHg) Solubility Slightly.soluble.in.water;.soluble.in. alcohol,.ether,.and.carbon.disulfide Melting.point 18°C Specific.gravity 1.084.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 4.00 4.00 Meat.products 2.00 2.00 Breakfast.cereals 2.00 2.00 Milk.products 0.20 0.20 Frozen.dairy 0.20 0.20 Soft.candy 2.00 2.00 Gelatins,.puddings 2.00 2.00 Synthesis: By.dry.distillation.of.levulinic.acid. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.100.ppm:.sweet,.creamy,.coconut,.vanilla.hay.and.coumarin-like.nuances. Natural occurrence:.Reported.found.in.grape,.white.bread,.soy.bean.and.licorice. ANGOLA WEED Botanical name:.Roccella fuciformis Ach.; R. tinctoria CAS.No.: 977038-44-0 FL.No.: n/a FEMA.No.: n/a NAS.No.: 6006 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a ANGOLA WEED 102. Description: A.lichen,.especially.R. tinctoria.and.R. fuciformis,.yielding.a.blue,.red.or.violet.dyestuff..The.liquid.extract.of.the.dye- stuff.made.from.the.lichens.is.called.archil.liquor..R. tinctoria of.Africa.and.the.East.Indies.is.the.source.of.the.chemical.indicator. litmus.and.the.dye.archil,.or.orseille. Derivatives: Liquid.extract Consumption: Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.172.510 FDA.(other):.n/a JECFA:.n/a Trade association guidelines: FEMA.PADI:.n/a. IOFI:.Natural Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values:.n/a ANGOSTURA Botanical name:.Galipea Officinalis.Hancock.(G. cusparia.DC.) Botanical family:.Rutaceae Other names:.Cusparia Foreign names:.Angostura.(Fr.),.Echt.Angostura.(Ger.),.Cuspa.(Sp.),.Angostura.(It.) CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6174 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977000-22-8 Description:.Angostura.(bark).is.obtained.from.Galipea officinalis,.a.wild-growing.tree.in.the.mountains.of.Venezuela,.along.the. banks.of.the.Orinoco.River..The.tree.may.grow.up.to.20.m.in.height.and.has.long-stemmed.leaves..It.has.large,.cob-shaped,.whitish- red.flowers..The.part.used.is.the.bark..Angostura.has.a.bitter,.slightly.aromatic.flavor.with.a.pungent.aftertaste..The.bitter.principle. is.angosturin,.the.empirical.formula.for.which.is.C9H12O5. Derivatives:.The.derivatives.are.tincture.(20%.in.60%.ethanol),.fluid.extract.and.the.essential.oil. Derivatives names: Angostura.extract Consumption:.Annual:.n/a. .Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.182.10,.582.10 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Reported uses (ppm):.n/a Aroma threshold values: n/a Taste threshold values: n/a ANGOSTURA EXTRACT Synonyms:.Oils, angostura CAS.No.: 68916-12-1 FL.No.: n/a FEMA.No.: 2092 NAS.No.: 2092 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: Reportedly.obtained.in.1.to.2%.yields.by.steam.distillation.of.the.bark..It.has.an.aromatic.odor.with.a.burning,.bitter. flavor..As.an.essential.oil,.it.is.rarely.seen.as.a.commercial.product. Consumption:.Annual:.18.33.lb. Individual:.0.00001553.mg/kg/day ANGOSTURA . 103 Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20,.582.20 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.102.94.mg. IOFI:.Natural Specifications:.(Burdock,.1997) Acid.value.(max) 1.8 Refractive.index 1.5074.(20°C) Ester.value 5.5 Solubility 1:9.in.90%.ethanol Ester.value.after. acetylation 35.7 Specific.gravity 0.928–0.960.(15°C) Optical.rotation –7°30ʹ.to.–50° Physical–chemical characteristics:.It.is.a.yellowish.liquid.turning.dark.with.aging.Composition: The.main.constituents.include.galipoline.(a.C15H26O.sequiterpene.alcohol).at.approximately.14%.galipene.and.cadi- nene..The.bark.also.contains.alkaloids,.such.as.cusparine,.cusparidine.and.galipoidine.(Burdock,.1997). Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1943.00 3030.00 Gelatins,.puddings 33.00 50.00 Baked.goods 58.00 69.00 Nonalcoholic.beverages 288.10 329.90 Frozen.dairy 32.00 50.00 Soft.candy 52.00 73.00 Gravies 10.00 40.00 Aroma threshold values: n/a Taste threshold values:.n/a O-ANISALDEHYDE Synonyms:. 2-Anisaldehyde; o-Anisaldehyde; ortho-Anisaldehyde; Benzaldehyde, 2-methoxy-; o-Formylanisole; Benzaldehyde, o-methoxy-; 2-Methoxybenzaldehyde; o-Methoxybenzaldehyde; 2-Methoxybenzenecarboxaldehyde; 2-Methoxyphenylformaldehyde; 6-Methoxybenzaldehyde; Salicylaldehyde methyl ether CAS.No.: 135-02-4 FL.No.: 05.129 FEMA.No.: 4077 NAS.No.: 7627 CoE.No.: 10350 EINECS.No.: 205-171-7 JECFA.No.: n/a Description:.Colorless.to.cream.amber.crystalline.powder;.sweet.powdery.hawthorn.guaiacol.vanilla.acetophenone.almond.aroma. Consumption: Odor.and/or.flavor.used.in.acacia,.almond,.amber,.ambrene,.anise,.apple,.apricot,.etc..Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.2.553.mg. IOFI:.n/a Empirical Formula/MW: C8H8O2/136.15 O O C H3 O-ANISALDEHYDE 104. Specifications:.(JECFA,.2008) Assay.(min) 97% Refractive.index 1.46–1.56.(20°C) Boiling.point 243.0–244.0°C Solubility Insoluble.in.water;.soluble.in.ethanol,. propylene.glycol,.and.water. (2950 mg/L,.25°C) Melting.point 37.0–38.0°C Specific.gravity 1.1700–1.1326.(25°C) Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.00 30.00 Hard.candy 10.00 20.00 Baked.goods 10.00 50.00 Instant.coffee,.tea 5.00 50.00 Chewing.gum 30.00 50.00 Jams,.jellies 1.00 10.00 Confection,.frosting 5.00 20.00 Milk.products 5.00 20.00 Frozen.dairy 5.00 20.00 Nonalcoholic.beverages 1.00 10.00 Fruit.ices 1.00 10.00 Soft.candy 5.00 20.00 Synthesis:.n/a Aroma threshold values: Medium.strength.odor;.anisic.type;.recommend.smelling.in.a.10.00%.solution.or.less. Taste threshold values:.Sweet.powdery.guaiacol.musty.vanilla.floral.almond.taste.at.50.ppm.in.water. Natural occurrence:.Reported.found.in.Cassia.oil,.cinnamon.bark,.and.Cinnamon.bark.oil.(Cinnamomum zeylanicum.Blume),.Sri. Lanka.(0.09–0.15%). ANISE* Botanical name:.Pimpinella anisum L. Botanical family:.Apiaceae.(Umbelliferae) Foreign names:.Anis.(Fr.),.Anis.(Ger.),.Anis.(Sp.),.Anice.(It.) CAS.No.: 84775-42-8 FL.No.: n/a FEMA.No.: 2093 NAS.No.: 2093 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977007-65-0 Description:.Herbaceous.annual.plant.indigenous.to.Greece.and.Asia.Minor,.now.extensively.cultivated.in.Europe,.in.Russia.and,. to.a.lesser.extent,.in.India..It.has.a.perpendicular.root,.an.erect.cylindrical.stalk,.alternate.leaves,.yellowish-white.flowers,.five-edged. carpels.and.lens-shaped.seeds..It.flowers.in.July..The.fruits.of.commerce.are.grayish-green.to.dull.yellowish-brown.in.color,.3.to.5. mm.long.and.1.5.to.2.mm.wide,.containing.about.10%.of.fixed.oil.and.1.5.to.4%.of.essential.oil..Parts.used.are.fruits,.improperly. called.seeds..Anise.has.a.history.of.use.as.a.spice.and.as.a.fragrance..It.has.a.sweet,.soft,.mild.flavor.with.rich.effects..The.main. component.responsible.for.its.characteristic.taste.and.smell,.as.well.as.for.its.medicinal.properties,.is.trans-anethole. Derivatives: Fluid.extract,.tincture.(20%.in.approximately.70%.ethanol),.infusion.(5%).and.decoction.(4%)..Extraction.of.anise.seed. yields.an.oleoresin.containing.fixed.oil.and.the.full.anise.flavor. Consumption:.Annual:.255000.00.lb. Individual:.0.2161.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR 182.10,.582.10 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.528,.310.545);.excipient.(CDER,.1996);.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.330.53.mg. IOFI:.Natural Essential oil composition:.The.seeds.yield.2.5%.of. the.oil.on.steam.distillation..The.major.components.of. the.oil.are. typically. 95%.trans-anethole.(strong,.sweet,.anise).and.2%.methyl.chavicol.(strong,.sweet,.tarragon)..TNO.(2000).reported.presence.of.44. compounds.in.anise..Of.these,.23.were.hydrocarbons,.8.phenols,.4.alcohols,.3.carbonyl.ketones,.1.carbonyl.aldehyde,.1.acid.and.4. unknown.compounds. *. Anise.is.synonymously.used.with.star.anise.(Illicium verum.Hook,.F.),.which.is.described.separately.in.this.book..FCC.(1996).has.described.both.anise.oil. and.star.anise.oil.under.the.title.“Anise.Oil.” ANISE . 105 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.77 3.77 Gravies 151.90 151.90 Baked.goods 961.00 7581.00 Meat.products 1951.00 2304.00 Condiments,.relishes 691.00 1075.00 Nonalcoholic.beverages 30.00 40.00 Fats.oils 2000.00 4000.00 Soft.candy 4.00 7.00 Frozen.dairy 4.00 5.00 Anise Oil Other names:.Aniseed.oil;.Anise,.oil.(Pimpinella anisum L.,.fruit.extract);.EPA.Pesticide.Chemical.Code.004301;.Pimpinella.anisum.oil CAS.No.: 84775-42-8 FL.No.: n/a FEMA.No.: 2094 NAS.No.: 2094 CoE.No.: n/a EINECS.No.: 283-872-7 JECFA.No.: n/a EAFUS.No. 8007-70-3 Description: Anise.oil.is.obtained.by.steam.distillation.of.the.dried,.ripe.fruit.of.Pimpinella anisum.L..It.has.the.characteristic.odor. and.taste.of.anise. Consumption:.Annual:.38666.67.lb. Individual:.0.03276.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR 182.20, 582.20 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.excipient.(CDER,.1996);.HOC.(1992) JECFA:.n/a Trade association guidelines: FEMA.PADI:.46.352.mg. IOFI:.Natural Specifications: Identification:.The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity). at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared.Spectra.(Series.A:. Essential.Oils),.using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Specifications: Angular.rotation Between.–2°.and.+1° Solidification.point Not.more.than.15°C Heavy.metals.(as.Pb) Passes.test Solubility.in.alcohol Passes.test Phenols Passes.test Specific.gravity 0.978–0.988.(25°C) Refractive.index 1.553–1.560.(20°C) Physical–chemical characteristics:.Anise.oil.is.a.colorless.to.pale-yellow,.strongly.refractive.liquid. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 426.30 570.20 Gelatins,.puddings 39.09 46.30 Baked.goods 162.40 181.90 Hard.candy 497.0 1255 Condiments,.relishes 180.00 180.00 Meat.products 10.33 27.08 Chewing.gum 181.50 2208.00 Nonalcoholic.beverages 24.52 31.33 Frozen.dairy 46.30 61.33 Soft.candy 509.50 681.10 Aroma threshold values: n/a Taste threshold values: CO2.extract:.Taste.characteristics.at.20.ppm:.sweet,.licorice-like,.anise.and.fennel.with.a.lingering.candy- like.note. ANISOLE Synonyms: Anizol;.Benzene, methoxy-;.Ether,.methyl.phenyl;.Ether,.methyl.phenyl-;.Methyl.phenyl.ether;.Methoxybenzene;.Phenyl. methyl.ether CAS.No.: 100-66-3 FL.No.: 04.032 FEMA.No.: 2097 NAS.No.: 2097 CoE.No.: 2056 EINECS.No.: 202-876-1 JECFA.No.: 1241 Description:.Anisole.has.a.characteristic.pleasant,.anise-like,.agreeable.aromatic.odor. ANISOLE 106. Consumption:.Annual:.<1.00.lb.. Individual:.0.0000307.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.20.ppm;.Food:.50.ppm FDA:.21.CFR 172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2003). Trade association guidelines:.FEMA.PADI:.7.58.mg. IOFI:.Nature.Identical Empirical Formula/MW: C7H8O/108.14 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.515–1.518.(20°C) Appearance Colorless.liquid Solubility Insoluble.in.water;.soluble.in.alcohol. and.ether Assay.(min) 99% Specific.gravity 0.999–0.993.(25°C)Boiling.point 154°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 38.74 56.06 Hard.candy 6.25 6.25 Frozen.dairy 20.03 33.45 Nonalcoholic.beverages 7.43 13.47 Gelatins,.puddings 33.00 46.00 Soft.candy 51.58 59.65 Synthesis: By.reacting.phenol.and.dimethyl.sulfate.in.the.presence.of.aqueous.NaOH;.by.passing.methyl.chloride.into.a.suspension. of.sodium.phenolate.in.liquid.ammonia. Aroma threshold values: Detection:.50.ppb Taste threshold values: n/a Natural occurrence:.Reported.found.in.apple.juice.and.in.the.oil.of.Artemisia dracunculus.var..turkestanica;.also.reported.found. in.butter,.Camembert.cheese,.roasted.beef,.olive.(Olea europae),.Malay.apple,.Jerusalem.artichoke.(Helianthus tuberosus),.Bourbon. vanilla,.truffles,.crab.and.sopadilla.fruit.(Achras sapota.L.). ANISYL ACETATE Synonyms: Benzenemethanol, 4-methoxy-, 1-acetate; Benzenemethanol, 4-methoxy-, acetate;. Benzyl alcohol, p-methoxy-, acetate;. Cassie. ketone;. p-Methoxybenzyl acetate;. p-Methoxybenzyl. alcohol. acetate;. 4-Methoxybenzenemethanol. acetate;. 4-Methoxybenzyl.acetate CAS.No.: 104-21-2 FL.No.: 09.019 FEMA.No.: 2098 NAS.No.: 2098 CoE.No.: 209 EINECS.No.: 203-185-8 JECFA.No.: 873 Description:.Anisyl.acetate.has.a.floral,.fruit-like.odor.(pleasant,.vanilla,.plum,.lilac).and.a.slight.pungent,.sweet.taste. Consumption: Annual:.4983.33.lb.. Individual:.0.004223.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.5.ppm;.Food:.30.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.3.22.mg. IOFI:.Nature.Identical Empirical Formula/MW: C10H12O3/180.20 ANISYL ACETATE . 107 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.511–1.517.(20°C) Appearance Colorless.to.pale.yellow.liquid Solubility 1:6.in.60%.alcohol; insoluble.in.water Assay.(min) 97% Specific.gravity 1.104–1.111.(25°C) Boiling.point 235°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.55 3.83 Hard.candy 3.70 19.37 Baked.goods 11.01 18.31 Meat.products 10.00 10.00 Chewing.gum 51.47 51.47 Nonalcoholic.beverages 3.30 6.98 Frozen.dairy 7.99 13.88 Soft.candy 17.88 25.91 Gelatins,.puddings 10.46 16.98 Synthesis: May.be.prepared.by.the.reaction.of.anisic.alcohol.with.acetic.anhydride. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.30.ppm:.fruity,.floral,.vanilla,.coconut,.honey,.cocoa,.anise.and.licorice. Natural occurrence: Reported.found in.vanilla.and.currants. ANISYL ALCOHOL Synonyms: Anise alcohol; Anisic.alcohol;.p-Anisol.alcohol;.Anisyl alcohol;.p-Anisyl.alcohol;.Benzenemethanol, 4-methoxy-;. Benzyl alcohol, p-methoxy-;.4-Methoxybenzene-methanol;.4-Methoxybenzyl alcohol; p-Methoxybenzyl.alcohol CAS.No.: 105-13-5 FL.No.: 02.128 FEMA.No.: 2099 NAS.No.: 2099 CoE.No.: 66 EINECS.No.: 203-273-6 JECFA.No.: 871 Description:.Anisyl.alcohol.has.a.floral.odor.with.sweet,.fruity.(peach).taste. Consumption: Annual:.1950.00.lb. Individual:.0.001652.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.10.ppm;.Food:.20.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.2.93.mg. IOFI:.Nature.Identical Empirical Formula/MW: C8H10O2/138.17 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Melting.point 24–25°C Appearance Colorless.to.slightly.yellow.liquid Refractive.index 1.540–1.547.(20°C) Assay.(min) 97% Solubility Insoluble.in.water;.poorly.soluble.in. glycols,.glycerol;.soluble.in.organic. solvents,.oils;.miscible.in.ethanol. above.20°C Boiling.point 259°C Specific.gravity 1.107–1.115.(25°C) ANISYL ALCOHOL 108. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.96 2.87 Hard.candy 0.78 2.62 Baked.goods 12.73 24.12 Nonalcoholic.beverages 6.33 14.76 Frozen.dairy 6.48 12.78 Soft.candy 17.44 27.96 Gelatins,.puddings 10.90 23.85 Synthesis: By.reduction.from.anisic.aldehyde. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.spice,.anise,.vanilla,.balsamic.and.powdery. Natural occurrence:.Reported.found.in.anise.(Pimpinella anisum.L.),.honey,.Bourbon.vanilla.(Vanilla planifolia Andrews),.Tahiti. vanilla.(Vanilla tahitensis Moore),.Illicium verum.and.tomato. ANISYL BUTYRATE Synonyms:.Butanoic acid, (4-methoxyphenyl)methyl ester;.Butyric acid, p-methoxybenzyl ester;.p-Methoxybenzyl.butyrate;. (4-Methoxyphenyl)methyl.butanoate CAS.No.: 6963-56-0 FL.No.: 09.058 FEMA.No.: 2100 NAS.No.: 2100 CoE.No.: 286 EINECS.No.: 230-163-5 JECFA.No.: 875 Description:.Anisyl.butyrate.has.a.weak,.floral,.intensely.sweet,.plum-like.odor. Consumption:.Annual:.1.67.lb.. Individual:.0.00000141.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.1.ppm;.Food:.3.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.2.39.mg. IOFI:.n/a Empirical Formula/MW: C12H16O3/208.26 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.500–1.505.(20°C) Appearance Colorless.liquid Solubility Insoluble.in.water;.soluble.in.organic. solvents,.oils;.miscible.in.ethanol.at. room.temperature Assay.(min) 97% Specific.gravity 1.047–1.067.(25°C) Boiling.point 270°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.50 4.00 Gelatins,.puddings 7.00 10.60 Baked.goods 12.62 17.36 Nonalcoholic.beverages 2.83 3.97 Frozen.dairy 5.09 6.85 Soft.candy 8.05 12.90 Synthesis: From.anisyl.alcohol.and.n-butyric.acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ANISYL BUTYRATE . 109 ANISYL FORMATE Synonyms: Benzenemethanol, 4-methoxy-, 1-formate; Anisyl.alcohol,.formate;.Benzenemethanol, 4-methoxy-, formate;.Benzyl alcohol, p-methoxy-, formate;.4-Methoxybenzenemethanol.formate;.p-Methoxybenzyl.alcohol,.formate;.p-Methoxybenzyl.formate;. 4-Methoxybenzyl.formate CAS.No.: 122-91-8 FL.No.: 09.087 FEMA.No.: 2101 NAS.No.: 2101 CoE.No.: 354 EINECS.No.: 204-582-9 JECFA.No.: 872 Description:.Anisyl.formate.has.a.floral,.sweet,.floral,.herbaceous-green.odor. Consumption:.Annual:.283.33.lb.. Individual:.0.0002401.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.3.ppm;.Food:.15.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.2.11.mg. IOFI:.Nature.Identical Empirical Formula/MW: C9H10O3/166.18 Specifications:.(JECFA,.2008) Acid.value.(max) 3.0 Refractive.index 1.519–1.525.(20°C) Appearance Colorless.to.pale.yellow.liquid Solubility Insoluble.in.water,.glycerol,.propylene. glycol;.soluble.in.organic.solvents,. oils;.miscible.in.ethanol.at.room. temperature Assay.(min) 90%.(GC,.nonpolar.column) Specific.gravity 1.136–1.145.(25°C) Boiling.point 220°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2.50 4.50 Gelatins,.puddings 5.21 10.17 Baked.goods 10.53 23.33 Nonalcoholic.beverages 2.65 5.65 Frozen.dairy 6.73 15.52 Soft.candy 5.86 17.41 Synthesis: By.direct.esterification.of.anisic.alcohol.with.formic.acid. Aroma threshold values: n/a..Odor.characteristics.are.sweet,.spicy,.vanilla-like.with.powdery.fruity.nuances. Taste threshold values: Taste.characteristics.at.50.ppm:.sweet,.vanilla,.spice,.with.fruity.heliotropine-like.nuances. Natural occurrence:.Reported.found.in.Vanilla fragrans.and.Ribes.species. ANISYL PHENYLACETATE Synonyms: Anisyl. α-toluate;. Benzeneacetic. acid;. Acetic acid, phenyl-, p-methoxybenzyl ester;. Anisyl phenylacetate;. Benzeneacetic acid, (4-methoxyphenyl)methylester;. p-Methoxybenzyl. phenylacetate;. 4-Methoxybenzyl phenylacetate;. (4-Methoxyphenyl)methyl.benzeneacetate;.Phenylacetic.acid,.p-methoxybenzyl.ester CAS.No.: 102-17-0 FL.No.: 09.706 FEMA.No.: 3740 NAS.No.: 3740 CoE.No.: 233 EINECS.No.: 203-010-5 JECFA.No.: 876 Description:.Anisyl.phenylacetate.has.an.anise-,.honey-like,.faint,.balsamic-rosy.odor. Consumption:.Annual:.1.67.lb.. Individual:.0.00000141.mg/kg/day ANISYL PHENYLACETATE 110. Regulatory Status: CoE:.Approved..Bev.:.1.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.1.57.mg. IOFI:.Artificial Empirical Formula/MW: C16H16O3/256.30 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Refractive.index 1.553–1.563.(20°C) Appearance Colorless,.oily.liquid Solubility Soluble.in.organic.solvents,.oils;. miscible.in.ethanol.at.room. temperature;.insoluble.in.water Assay.(min) 97% Specific.gravity 1.125–1.133.(25°C) Boiling.point 370°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 5.00 10.00 Gelatins,.puddings 2.70 6.16 Baked.goods 7.33 14.70 Nonalcoholic.beverages 2.39 5.66 Frozen.dairy 2.70 6.16 Soft.candy 4.92 10.80 Synthesis:.From.anisyl.alcohol.and.phenylacetic.acid.by.direct.esterification. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. ANISYL PROPIONATE Synonyms: Benzenemethanol, 4-methoxy-, 1-propanoate; Benzenemethanol, 4-methoxy-, propanoate;. Benzyl alcohol, p-methoxy-, propionate;.p-Methoxybenzyl propionate;.4-Methoxybenzenemethanol.propionate CAS.No.: 7549-33-9 FL.No.: 09.145 FEMA.No.: 2102 NAS.No.: 2102 CoE.No.: 426 EINECS.No.: 231-433-5 JECFA.No.: 874 Description:.Anise.propionate.has.an.herbaceous.odor.and.fruity.(cherry,.peach).taste. Consumption: Annual:.35.00.lb.. Individual:.0.00002966.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.5.ppm;.Food:.20.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.3.32.mg. IOFI:.n/a Empirical Formula/MW: C11H14O3/194.23 Specifications:.(Burdock,.1997) Boiling.point 277°C.(100–103°C.at.0.5.mmHg) Specific.gravity 1.078.(15.5°C) Refractive.index 1.5490.(20°C);.1.5112.(15°C) ANISYL PROPIONATE . 111 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.00 5.00 Hard.candy 0.58 0.73 Baked.goods 17.20 30.27 Nonalcoholic.beverages 5.14 7.12 Frozen.dairy 6.38 10.76 Soft.candy 11.73 22.88 Gelatins,.puddings 4.69 9.44 Synthesis: By.esterification.of.anisic.alcohol.with.propionic.anhydride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found in.fruits. ANNATTO EXTRACT Other names: Annatto; Annatto.coloring.dye,.Annatto.potassium;.CI.No..75120;.Annatto.sodium;.Annatto.water.soluble;.Annotta;. Arnnatta;.Arnnatto;.Bixin;.C.I..Natural.Orange;.L-Orange.No..3;.Norbixin;.Orlean CAS.No.: 1393-63-1 FL.No.: n/a FEMA.No.: 2103 NAS.No.: 2103 CoE.No.: n/a EINECS.No.: 215-735-4 JECFA.No.: n/a E.No.: 160b Description: The.extract.prepared.from.annatto.seed,.Bixa orellana.(L.),.using.a.food.grade.extraction.solvent. Consumption: Annual:.1,500,000.00.lb. Individual:.1.2711.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.73.et seq. FDA.(other):.HOC.(1992) JECFA:.ADI:.0.to.0.065.mg/kg.bw.(1982) Trade association guidelines:.FEMA.PADI:.252.02.mg. .IOFI:.n/a Specifications: Identification:.Oil-soluble.annatto.extract.diluted.with.acetone.exhibits.absorbance.maxima.at.439,.470.and.501.nm.. Water-soluble.annatto.extract.diluted.with.water.exhibits.absorbance.maxima.at.451.to.455.nm.and.480.to.484.nm.(for.other.methods. of.identification,.see.FCC,.1996);.arsenic.(as.As):.Not.more.than.3.mg/kg;.color.intensity:.Meets.the.representations.of.the.vendor;. lead:.not.more.than.10.mg/kg;.residual.solvent:.acetone,.not.more.than.0.003%;.hexanes,.not.more.than.0.0025%;.isopropyl.alcohol,. not.more.than.0.005%;.methyl.alcohol,.not.more.than.0.005%.in.excess.of.that.produced.naturally;.trichloroethylene.and.dichloro- methane,.not.more.than.0.003%.individually.or.in.combination. Physical–chemical characteristics:.Annatto.extracts.occur.as.dark.red.solutions,.emulsions.or.suspensions.in.water.or.oil.or.as.dark. red.powders. Composition: Bixin.is.the.principal.pigment.of.the.oil-soluble.annatto.extracts..Norbixin.is.the.principal.pigment.of.the.water-soluble. annatto.extracts..Commercial.preparations.are.usually.mixtures.of.bixin,.norbixin.and.other.carotenoids. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 150.00 200.00 Gravies 1.28 1.82 Baked.goods 1459.00 2479.00 Meat.products 183.80 367.60 Condiments,.relishes 2000.00 2000.00 Nonalcoholic.beverages 36.36 47.26 Fats,.oils 250.00 1000.00 Snack.foods 80.00 400.00 Frozen.dairy 261.40 439.10 Aroma threshold values : n/a Taste threshold values : n/a ANNATTO SEED Botanical name:.Bixa orellana L. Botanical family: Bixaceae ANNATTO SEED 112. Other names:.Annotta,.Arnotta CAS.No.: n/a FL.No.: n/a FEMA.No.: 2104 NAS.No.: 2104 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977157-28-0 Description:.This.small.tree.bears.panicles.of.white.or.pink.flowers.similar.to.wild.roses,.and.a.hairy,.reddish.fruit.capsule.con- taining.30.to.50.seeds..It.is.very.popular.with.bees..Annatto.colors.are.obtained.from.the.seeds..The.pericarb.of.the.seed.contains.a. coloring.material,.which.is.obtained.by.extraction..The.red.seed.coats.(arils).are.also.scraped.off.for.use.as.an.orange-red.dye..The. dye.colors.cheese,.butter.and.chocolate.and.is.used.locally.to.flavor.rice. Derivatives: Annatto.extract Consumption:.Annual:.3,650,000.00.lb.. Individual:.3.00932.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.73.2030 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI.8.968.mg. IOFI:.n/a Physical–chemical characteristics:.The.coloring.material.from.the.seed.is.obtained.by.extraction.with.alkali..The.coloring.matter. is.chiefly.the.carotenoid-bixin;.upon.saponification,.the.methyl.ester.group.is.split.off,.resulting.in.the.diacid-norbixin. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 50.04 100.00 Snack.foods 25.00 100.00 Gravies 250.00 500.00 Aroma threshold values: n/a Taste threshold values: n/a APRICOT Botanical name:.Prunus armeniaca.L. Botanical family: Rosaceae Description:.There.are.many.varieties.and.species.of.apricot,.differing.in.flavor,.color.and.size..Trees.of.this.genus.have.attrac- tive.flowers.and.bark,.and.bear.finely.toothed,.deciduous.leaves.and.various.single-stoned.fruits..The.10.m.Prunus armeniaca tree.is.drought.resistant.with.red.shoots,.a.stone.fruit.(drupe);.a.one-seeded.fruit.that.does.not.split.open.itself;.and.within.the. seed.is.enclosed.a.stony.endocarp,.called.the.pit..The.part.used.is.the.kernel.of.the.pit..Fruits.vary.in.colors.from.yellows.and. oranges.to.deep.purples..In.India.and.China,.the.apricot.has.been.used.for.over.2000.years..Excessive.ingestion.of.apricot.ker- nels.causes.cyanide.poisoning.in.both.animals.and.humans..Prussic.acid.(hydrogen.cyanide).present.in.kernels.has.been.used. in.Chinese.medicine. Constituents:.Acids.present.in.apricot.fruits.include.malic,.citric,.tartaric,.quinic,.succinic,.acetic,.caffeic,.p-coumaric.and.ferulic.. The.cyanogenic.glycoside.amygdalin.has.been.determined.from.the.seeds..Sugars.present.in.apricot.include.xylose,.glucose,.fructose. and.sorbitol..TNO.(2000).reported.the.presence.of.216.compounds.in.apricot;.of.these,.22.are.hydrocarbons,.31.alcohols,.20.carbonyl. aldehydes,.23.carbonyl.ketones,.16.acids,.76.esters,.11.lactones.and.remaining.bases,.sulfur.compounds,.ethers,.phenols,.furans.and. (ep)oxides.pyrans.or.coumarins.APRICOT KERNEL OIL Other names:.Persic.oil,.Prunus armeniaca oil CAS.No.: 72869-69-3 FL.No.: n/a FEMA.No.: 2105 NAS.No.: 2105 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description:.See.Apricot. Consumption: Annual:.5916.67.lb. .Individual:.0.005014.mg/kg/day APRICOT . 113 Regulatory Status: CoE:.n/a FDA:.21.CFR.145.et seq.,.150.et seq.;.182.40,.582.40 FDA.(other):.HOC.(1992).(apricot) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.35.027.mg. .IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 123.30 300.00 Nonalcoholic.beverages 130.00 150.00 Frozen.dairy 100.00 400.00 Soft.candy 350.00 375.00 Aroma threshold values:.n/a Taste threshold values: Aroma.concentrate:.Taste.characteristics.at.0.4%;.sweet,.fruity,.fresh.apricot-like.with.floral,.tea-like.brown. nuances. l-ARABINOSE Synonyms: Pectin.sugar;.L-Arabinose;.L-(+)-Arabinose;.Arabinose, L-;.Arabinose.(L);.Pectinose CAS.No.: 5328-37-0 FL.No.: n/a FEMA.No.: 3255 NAS.No.: 3255 CoE.No.: n/a EINECS.No.: 226-214-6 JECFA.No.: n/a Description:.Arabinose.is.widely.distributed.in.nature.including.Acacia and.Larix.species.as.a.complex.polysaccharide. Consumption:.Annual:.35666.67.lb.. Individual:.0.03022.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.38.57.mg. IOFI:.Natural Empirical Formula/MW: C5H10O5/150.13 O OH OH OH OH Specifications:.(Burdock,.1997) Appearance Rhombic.prisms Solubility Very.soluble.in.water;.slightly.soluble. in.alcohol;.insoluble.in.ether Melting.point 159.5°C Specific.gravity α,.1.585.(20°C); β,.1.625.(20°C) Optical.rotation +105°.(20°C).(c.=.3.in.water) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 150.00 450.00 Nonalcoholic.beverages 150.00 450.00 Condiments,.relishes 75.00 450.00 Soft.candy 150.00 450.00 Jams,.jellies 150.00 450.00 Synthesis: By.partial.hydrolysis.of.mesquite.gum. Aroma threshold values:.n/a Taste threshold values: n/a Natural occurrence:.Widely.distributed.in.nature.including.Acacia.and.Larix.species.as.a.complex.polysaccharide. l-ARABINOSE 114. l-ARGININE Synonyms:.Arginine [USAN:INN];.(S)-2-Amino-5-guanidinovaleric.acid;.Arginine;.2-Amino-5-guanidinovaleric.acid CAS.No.: 74-79-3 FL.No.: 17.003 FEMA.No.: 3819 NAS.No.: 0021 CoE.No.: 11890 EINECS.No.: 200-811-1 JECFA.No.: n/a Description:.Arginine.is.a.diaminomonocarboxylic.acid..The.nonessential.amino.acid,.arginine,.is.a.urea.cycle.amino.acid.and.a. precursor.for.the.neurotransmitter.nitric.oxide,.which.plays.a.role.in.the.regulation.of.the.brain’s.system.of.dilation.and.constriction. of.small.blood.vessels..It.is.strongly.alkaline.and.its.water.solutions.absorb.carbon.dioxide.from.the.air.(FCC,.1996)..Functionality.in. foods.includes,.but.is.not.limited.to,.nutrient.and.dietary.supplement. Consumption:.Annual:.6466.67.lb.. Individual:.0.005480 Regulatory Status: CoE:.n/a FDA:.21.CFR.172.320,.582.5145 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.803404.mg. IOFI:.Nature.Identical Empirical Formula/MW: C6H14N4O2/174.20 NH2 NH OH NH NH2 O Specifications:.(FCC,.1996) Appearance White.crystals.or.a.white,.crystalline. powder Loss.on.drying Not.more.than.1.0% Assay Not.less.than.98.5%.and.not.more.than. 101.5%.C6H14N4O2,.calculated.on.a. dry.weight.basis Residue on.ignition Not.more.than.0.2% Heavy.metals.(as.Pb) Not.more.than.0.002% Specific.rotation [α]20o/D:.Between.+26.0o.and.+27.9o,. after.drying;.or.[α]25o/D:.Between. +25.8o.and.+27.7o,.after.drying Lead Not.more.than.10.mg/kg Solubility It.is.soluble.in.water,.but.insoluble.in. ether.and.sparingly.soluble.in.alcohol Reported uses (ppm): Food Category Usual Max. Food Category Usual Max. Breakfast.cereals 20.00 100.00 Jams,.jellies 2.00 15.00 Alcoholic.beverages 3.00 30.00 Meat.products 15.00 100.00 Baked.goods 20.00 100.00 Milk.products 5.00 15.00 Cheese 15.00 100.00 Nonalcoholic.beverages 3.00 30.00 Chewing.gum 3.00 15.00 Nut.products 15.00 100.00 Condiments,.relishes 2.00 25.00 Other.grains 5.00 10.00 Confection,.frosting 3.00 15.00 Poultry 15.00 100.00 Egg.products 5.00 10.00 Processed.fruits 2.00 15.00 Fats,.oils 5.00 15.00 Processed.vegetables 3.00 5.00 Fish.products 15.00 30.00 Reconstituted.vegetables 5.00 25.00 Frozen.dairy 5.00 15.00 Seasonings,.flavors 10.00 250.00 Fruit.ices 5.00 15.00 Snack.foods 15.00 250.00 Gelatins,.puddings 3.00 15.00 Soft.candy 3.00 15.00 Gravies 15.00 100.00 Soups 5.00 250.00 Hard.candy 1.00 20.00 Sugar.substitutes 3.00 15.00 Imitation.dairy 5.00 10.00 Sweet.sauce 3.00 15.00 Instant.coffee,.tea 10.00 100.00 l-ARGININE . 115 Synthesis:.Enzymatically,.arginine.is.formed.in.two.reactions.from.citrulline..The.first.reaction.(citrulline.+.succinate).is.catalyzed. by.the.enzyme.arginosuccinate.synthetase..It.is.ATP.dependent.and.with.the.formation.of.a.new.C–N.bond.in.the.gaunidino.group.of. arginosuccinate,.water.is.removed.and.ATP.is.hydrolyzed..The.second.reaction.is.catalyzed.by.arginine.synthetase.and.involves.the. scission.of.arginosuccinate.with.the.formation.of.arginine.and.fumaric.acid. Aroma threshold values (ppb): Detection.at.100%,.faint. Taste threshold values (ppb): Taste.characteristics.at.1000.ppm:.hint.of.sourness. Natural occurrence:.Reported.present.in.cheese,.chocolate,.eggs,.meat,.nuts.and.other.products. ARNICA FLOWER Botanical name:.Arnica montana.L.,.A. fulgens.Pursh,.A. cordifolia.Hooker Botanical family: Compositae;.Asteraceae Foreign names:.Arnique.montagnard.(Fr.),.Arnica.Wohlverlei.(Ger.),.Arnica.(Sp.),.Arnica.(It.) Other names: Leopard’s.bane,.Mountain.tobacco,.Mountain.snuff,.Wolf’s.bane CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6347 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977000-27-3 Description:.Perennial.herb.commonly.growing.in.pastures.and.mountain.areas..A. montana.grows.wild.in.Russia,.Scandinavia,. northern. India,. and.central. and.northern.Europe..A. cordifolia grows.wild. in. the.United.States,.where. it. is.known.as.mountain. tobacco..The.plant.is.20.to.60.cm.tall.and.has.cylindrical.rhizomes.sprouted.with.numerous.smaller.roots,.leaves,.terminal.solitary. buds.and.peripheral.ligulate.yellow.flowers.(June.to.July)..The.flowers.(also.rhizomes).are.used..Internal.and.external.preparations. made.from.the.flowering.heads.of.arnica.have.been.used.medicinally.for.hundreds.of.years..Arnica.has.an.agreeable,.herbaceous,. sweet.odor,.somewhat.reminiscent.of.chamomile,.with.a.slight.bitter.flavor. Derivatives:.Absolute,.infusion.(0.5.to.1.0%).tincture,.fluid.extract.and.resinoid.(resinoine)..An.aromatic.principle.of.the.absolute.is. thymohydroquinone.dimethylether. Derivative names:.Arnica.oil,.Arnica.Flowers.Extract Consumption:.Annual:.<1.00.lb.. Individual:.0.0000421.mg/kg/day Regulatory Status: CoE:.n/a FDA:.172.510 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.Natural Physical–chemical characteristics:.Arnica.oil.is.yellow-orange.to.green-blue;.it.is.obtained.by.steam.distillation.of.flowers..Arnica. root.oil.is.obtained.from.the.rhizomes;.it.is.yellow.to.dark-yellow.and.more.viscous.than.arnica.oil..Both.oils.are.scarce.and.expensive.. Presumably.some.of.the.aromatic.principles.of.the.plant.are.lost.in.making.the.essential.oil,.and.for.this.reason,.the.absolute,.tincture. and.resinoid.are.preferred. Composition: A.number.of.flavonoid.glycosides.have.been.identified.in.arnica..Besides.these.flavonoids,.terpenoids,.amines,.car- bohydrates.and.volatile.oils.have.been.detected..Other.components.found.in.arnica.include.bitter.compound.arnicin,.caffeic.acid,. carotenoids,.phytosterols,.resin,.tannins.and.anthoxanthine. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a ARTEMISIA (WORMWOOD) Botanical name:.Artemisia spp..(wormwood) Botanical family:.Asteraceae;.Compositae Foreign names: Armosie.(Fr.),.Vermut.(Ger.),.Asenzio.(Sp.),.Assenzio.(It.) ARTEMISIA (WORMWOOD)116. CAS.No.: n/a FL.No.: n/a FEMA.No.: 3114 NAS.No.: 3114 n/a 61 EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977052-73-5 Description:.A. absinthium.L..is.a.perennial.herb.widespread.throughout.central.Europe.and.western.Asia,.as.well.as.North.America.. The.plant.has.stems.up.to.1.m.high,.branched.rhizomes,.alternate.and.petiolate.lower.leaves,.pubescent.radical.leaves,.and.yellowish. flowers.(July.and.August)..Parts.used.are.the.leaves.and.flowering.tops..Artemisia’s.organoleptic.characteristics.are.bitter,.tonic.and. aromatic..Wormwood.is.used.to.flavor.vermouth.and.the.now.banned.liqueur,.absinthe..The.active.principle.of.wormwood.is.thujone. (prohibited.in.the.United.States),.while.other.components.include.camphor. Derivatives: Derivatives.are.infusion.(0.5.to.1%),.fluid.extract,.distillation,.water,.tincture.(20%.in.70%.ethanol).and.artemisia.oil. Consumption: Annual:.<1.00.lb. Individual:.<.0.000001.mg/kg/day Regulatory Status: CoE:.Category.5.(with.limits.on.camphor.and.thujone)..Thujone.use.restricted.as.in.Annex.II.of.the.Council.Directive.88/388/FL.. Use.levels:.Alcoholic.beverages.2400.ppm,.nonalcoholic.beverages.360.ppm. FDA:.21.CFR.172.510.(Thujone.use.is.not.authorized.in.the.United.States;.finished.food.must.be.thujone.free.),.182.10,.182.20,. 582.10,.582.20.(Note.that.the.Artemisia.species.listed.in.these.sections.is.not.consistent.with.that.listed.in.172.510.) FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.6.175.mg. .IOFI:.Natural Composition: Qualitatively,.the.herb.consists.of.sesquiterpene.lactones.(absinthin,.isoabsinthin,.anabsin,.anabsinthin,.arabsin,.arla- tin,.sesartemin,.diasesartemin,.episesarteminabsintholide,.artabsinolide.and.others).and.flavonoids.(aglycones,.kaempferol-3-methyl,. querecetagetin-3,6,3ʹ.trimethyl.and.others). Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Alcoholic.beverages 190.00 240.00 Aroma threshold values: n/a Taste threshold values:.n/a ARTEMISIA EXTRACT CAS.No.: n/a FL.No.: n/a FEMA.No.: 3115 NAS.No.: 3115 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977032-37-3 Description: See.Artemisia..It.exhibits.a.characteristic.acrid.taste..Obtained.by.steam.distillation..Finished.food.must.be.thujone-free. Consumption:.Annual:.<1.00.lb. Individual:.<0.000001.mg/kg/day Regulatory Status: CoE:.Category.5.(with.limits.on.camphor.and.thujone)..Use.levels.(in.ppm):.Baked.goods.171.3;.frozen.dairy.175;.soft.candy.171.3;. gelatins,.puddings.175;.nonalcoholic.beverages.18.12;.alcoholic.beverages.46.06. FDA:.21.CFR.172.510,.182.20,.582.20.(Thujone.use.is.not.authorized.in.the.United.States;.finished.food.must.be.thujone-free.) FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.35.367.mg. .IOFI:.Natural Specifications: An.oil.of.Italian.production.has.the.following.constants: Acid.value.(min) 5.6 Solubility 1:0.5.to.1.in.90%.alcohol,.1:1.to.2.in. 80%.alcohol Ester.value 15–37 Specific.gravity 0.918–0.943.(20°C) Ester.value.(after. acetylation) 123 Physical–chemical characteristics:.The.oil.is.a.dark-green.to.yellow-brown.(sometimes.blue.because.of.the.presence.of.azulenes). liquid.exhibiting.a.characteristic.acrid.taste..The.physical.constants.vary.widely,.depending.on.the.source. Composition: The.main.constituents.include.α-.and.β-thujone,.phellandrene,.cadinene,.pinene,.sabinene,.myrcene,.chamazulene,. β-caryophylene,.bisabolene.and.terpenes. ARTEMISIA EXTRACT . 117 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 46.06 46.06 Gelatins,.puddings 160.00 175.00 Baked.goods 156.60 171.30 Nonalcoholic.beverages 39.58 49.79 Frozen.dairy 160.00 175.00 Soft.candy 156.6 171.3 Aroma threshold values: n/a Taste threshold values: n/a ARTEMISIA OIL Other names: Absinthium;.Armoise;.Armoise.extract,.Armoise.oil;.Oil.wormwood;.Wormwood.oil CAS.No.: 8008-93-3 FL.No.: n/a FEMA.No.: 3116 NAS.No.: 3116 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: See.Artemisia. Consumption:.Annual:.316.67.lb.. Individual:.0.0002683.mg/kg/day Regulatory Status: CoE:.Category.5.(with.limits.on.camphor.and.thujone)..Thujone.use.restricted.as.in.Annex.II.of.the.Council.Directive.88/388/FL.. Use.levels.(in.ppm):.Baked.goods.59.79;.frozen.dairy.59.64;.soft.candy.58.44;.gelatins,.puddings.60.00;.nonalcoholic.beverages. 18.12;.alcoholic.beverages.17.80. FDA:.21.CFR.172.510, 182.20,.582.20..(Thujone.use.is.not.authorized.in.the.United.States;.finished.food.must.be.thujone.free.) FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.12.237.mg.. IOFI:.Natural Physical–chemical characteristics:.See.Artemisia.Extract. Essential oil composition: Six.essential.oils.along.with.their.important.constituents.from.Artemisia absinthium L..are.reported.by. CoE.(2000)..These.essential.oils.include:.(Z)-epoxy-ocimene.chemotype;.sabinyl.acetate.chemotype;.chrysanthenyl.acetate.chemo- type;.β-thujone.chemotype;.β-thujone/epoxy.ocimene.(mixed.chemotype).and.cis-chrysanthenol.chemotype. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 14.41 17.80 Hard.candy 0.77 0.77 Baked.goods 53.83 58.79 Nonalcoholic.beverages 14.93 18.12 Frozen.dairy 54.59 59.64 Soft.candy 53.51 58.44 Gelatins,.puddings 55.00 60.00 Aroma threshold values: n/a Taste threshold values: n/a ARTEMISIA (MUGWORT) Botanical name:.Artemisia vulgaris.L..(common.mugwort),.A. pontica.L..(roman.mugwort).and.other.species Botanical family:.Asteraceae;.Compositae.mugwort.is.an.aromatic.perennial.and.has.median.green.leaves.with.silver,.downy.under- sides.and.red-brown.florates..It.is.an.important.herb.in.Asian.and.European.folklore. Other names:.Artmisia indica.willd,.Absinthium officinale.Brot.,.Artemisia vulgare.Lam. CAS.No.: n/a FL.No.: n/a FEMA.No.:a n/a NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977052-73-5 a. FEMA.and.NAS.numbers.are.specific.to.wormwood.(Artemisia absinthium.L.),.not.the.mugwort.varieties. Description:.A.family.of.bitter.aromatic.herbs.or.shrubs.that.includes.several.species..Parts.used.are.the.leaves.and.flowering.tops.. Artemisia’s.organoleptic.characteristics.are.bitter,.tonic.and.aromatic..The.active.principle.of.A. vulgaris L..has.been.reported.as. polyacetylene.compounds,.thujone,.while.other.chemical.components.include.camphore.and.eucalyptol..CoE’s.(2000).book.on.natu- ral.sources.of.flavoring.describes.10.different.species.of.Artemisia,.including.wormwood.and.tarragon. ARTEMISIA (MUGWORT) 118. Derivatives: Alcoholic.extract,.tincture.and.essential.oil.of.herb.and.alcoholic.extract.from.flowers. Consumption: Annual:.<1.00.lb. Individual:.<0.000001.mg/kg/day Regulatory Status: CoE:.Category.4.(with.limits.on.camphor,.eucalyptol,.polyacetylene.compounds.and.thujone)..Thujone.use.restricted.as.in.Annex. II.of.the.Council.Directive.88/388/FL..Use.levels.(common.mugwort).alcoholic.extract.of.herb:.Alcoholic.beverages.2.to.10,000. ppm,.nonalcoholic.beverages.2.to.40.ppm. FDA:.Not.authorized FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.6.175.mg. .IOFI:.Natural Composition: Qualitatively,.artemesia.consists.of. sesquiterpene. lactones. (vulgarin,.vulgarole,.α-amyrin,.epoxyartemisia.ketone). and.alcohols,.polyacetylenic.derivatives.and.acids..Quantitatively,.essential.oil.consists.of.terpenic.hydrocarbons.(α-pinene.0.3%,. β-pinene.2.2%,.sabinene.15.9%,.caryophyllene.1.5%,.camphene.0.45%,.limonene.0.53%,.p-cymene.3.3%);.oxygenated.terpenic.com- pounds.(α-thujone.56.3%,.β-thujone.7.5%,.1,8-cineole.26.8%,.camphor.20%,.borneol.18.5%,.α-terpienol.2.21%,.geraniol.1.5%,.euge- nol.0.92%,.linalool.1.14%,.piperitonel);.ester.(bornyl.acetate.18%).and.sesquiterpene.lactone.(vulgarole). Aroma threshold values: n/a Taste threshold values:.n/a ARTICHOKE LEAVES Botanical name:.Cynara scolymus L. Botanical family: Asteraceae; Compositae Other names: Globe.artichoke Foreign names:.Artichaut.(Fr.),.Artichoke.(Ger.),.Alkachofa.(Sp.),.Carciofo.(It.)CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6348 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977038-45-1 Description:.Perennial,.herbaceous.plant.of.Mediterranean.origin,.it.can.grow.taller.than.1.m..It.has.rhizomes,.an.erect.stalk,.large. alternate.leaves,.blue-violet.flowers.and.enveloping.fleshy.bracts..Parts.used.are.cauline.leaves..The.leaves.have.a.bitter.tonic.flavor.. The.fleshy.receptacles.and.bracts.of.the.flower.bud.and.blanched.stalk.are.eaten.as.a.vegetable,.but.they.may.cause.off-flavors.in.breast. milk..The.artichoke.has.been.popular.since.Roman.times.as.a.food.and.medicine..Much.of.the.pharmacologic.activity.of.the.leaves. has.been.attributed.to.the.presence.of.caffeoylquinic.acid.derivatives. Derivatives: Decoction.(5%),.fluid.extract.(soft.and.dried),.tincture.(20%.in.60%.ethanol)..The.active.principles.of.derivatives.are. contained.in.the.fresh.leaves.from.0.01.to.0.02%. Consumption: Annual:.<1.00.lb. .Individual:.0.00001491.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.139 et seq.,.155.200,.172.510.(alcoholic.beverages.only) FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. .IOFI:.Natural Composition:.Artichoke.leaves,.stem.and.root.(not.the.flower.heads).contain.a.number.of.bitter.aromatic.principles..In.addition.the. plant.contains.tannins.and.numerous.enzymes.including.oxidases,.peroxidases,.cynarase.and.ascorbinase..TNO.(2000).reported.the. presence.of.48.compounds.in.artichoke..Of.these,.16.were.found.to.be.hydrocarbons,.10.alcohols,.4.carbonyl.ketones,.10.carbonyl. aldehyde.and.the.remaining.were.phenols,.furans,.sulfur.compounds,.halogens.and.oxides.of.pyrans.and.coumarins. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a ARTICHOKE LEAVES . 119 ASAFETIDA GUM Botanical name:.Ferula assa-foetida L..and.related.species.of.Ferula Botanical family:.Apiaceae;.Umbelliferae Other names:.Asafoetida.gum;.Asfoetida.powder;.Asant;.Asefetida;.Devil’s.dung;.Food.of.the.gods;.Gommo-oleoresin Foreign names:.Asafetide.(Fr.),.Asant.(Ger.),.Asafetida.(Sp.),.Assafetida.(It.) CAS.No.: 9000-04-8 FL.No.: n/a FEMA.No.: 2107 NAS.No.: 2107 CoE.No.: 196 EINECS.No.: 232-522-1 JECFA.No.: n/a Description:.Asafetida.gum.plant.commonly.grows.on.the.steppes.of.Asia.(Iran,.Afghanistan,.Turkestan,.Kashmir)..This.herb,.with. a.thick.rootstock,.feathery.foliage.and.umbels.of.summer.flowers,.has.a.strong.unpleasant,.fetid,.fishy.smell..The.plant.is.not.used.as. such;.only.the.gum.resin.exudate.from.its.root.is.used..The.pungent.gum.is.extracted.from.the.living.rootstock.by.notching.the.plant. at.soil.level..Asafetida.has.a.strong,.garlic-like.odor.and.a.slightly.bitter,.pungent.taste. Derivatives: Fluid.extract,.tincture.(20%.in.70%.ethanol) Consumption:.Annual:.36.67.lb. Individual:.0.00003107.mg/kg/day Regulatory Status: CoE:.Use.levels;.baked.goods.11.06.ppm;.meat.products.2.25.ppm;.soft.candy.10.ppm FDA:.Category.5..Levels.of.use.in.ppm:.baked.goods.11.06;.meat.products.2.25;.soft.candy.10 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.1.042.mg. .IOFI:.Natural Composition:.The.resin.consists.of.essential.oil.(7.to.12%),.gum.(25.to.48%),.resin.(40.to.60%).and.ashes.(1.to.3%.or.10.to. 15%,.depending.on.the.plant.type)..Volatile.compounds.from.gommo-oleoresin.(essential.oil).are.mainly.disulfides.and.minor. amounts.of.trisulfides..The.resins.are.composed.of.asaresinotanol.free.or.combined.with.ferulic.acid,.farnesiferol,.umbellif- erone,.valeric.acid.and.traces.of.vanillin..The.gum.is.mainly.composed.of.polysaccharides.glucose,.galactose,.L-arabinose,. rhamnose.and.glucuronic.acid. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 6.78 11.06 Soft.candy 5.00 10.00 Meat.products 1.05 2.25 Aroma threshold values: n/a Taste threshold values: n/a ASAFETIDA OIL Other names: Asafetida.oil.(Ferula assafoetida L.);.Asafoetida.oil;.Oils,.asafetida CAS.No.: 72869-70-6 FL.No.: n/a FEMA.No.: 2108 NAS.No.: 2108 CoE.No.: 196 EINECS.No.: n/a JECFA.No.: n/a Description: See.Asafetida..The.essential.oil.obtained.by.steam.distillation.of.the.resin..It.has.a.garlic-like.odor.and.a.slightly.bitter,. pungent.taste. Consumption:.Annual:.23.33.lb. .Individual:.0.00001977.mg/kg/day Regulatory Status: CoE:.Category.5..Levels.of.use.in.ppm:.Baked.goods.12.95;.frozen.dairy.10;.meat.products.49.68;.condiments,.relishes.3.02;.soft. candy.1.41;.gelatins,.puddings.15;.snack.foods.1;.nonalcoholic.beverages.15;.foods.0.5.to.5 FDA:.21.CFR.182.20,.582.20 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.1.737.mg. IOFI:.Natural Physical–chemical characteristics:.It.is.a.pale.yellow.to.orange-yellow.liquid..Main.constituents.include.sulfur-containing.compounds. (methylpropenyl.disulfides)..Vanillin.is.also.present;.it.is.formed.by.oxidation.of.ferulic.acid.during.the.aging.process.of.the.resin. ASAFETIDA OIL 120. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Condiments,.relishes 1.74 3.02 Meat.products 4.47 49.68 Baked.goods 1.47 12.95 Nonalcoholic.beverages 9.50 15.00 Frozen.dairy 3.00 10.00 Snack.foods 0.10 1.00 Gelatins,.puddings 5.00 15.00 Soft.candy 0.43 1.41 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.2.5.ppm:.alliaceous,.sulfureous,.savory,.metallic,.woody,.green.and.pungent. ASAFETIDA FLUID EXTRACT Other names:.Asafoetida.tincture CAS.No.: 9000-04-08 FL.No.: n/a FEMA.No.: 2106 NAS.No.: 2106 CoE.No.: 196 EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977038-46-2 Description: See.Asafetida..It.has.a.garlic-like.odor.and.slightly.bitter,.pungent.taste. Consumption: Annual:.25.00.lb. Individual:.0.00002118.mg/kg/day Regulatory Status: CoE:.Category.5..Levels.of.use.in.ppm:.Baked.goods.29.36;.fats.and.oils.20;.frozen.dairy.20;.meat.products.43.79;.condiments,. relishes.58.13;.soft.candy.16;.snack.foods.20;.nonalcoholic.beverages.15;.gravies.6 FDA:.21.CFR.182.20,.582.20 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.7.909.mg. .IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Condiments,.relishes 44.40 58.13 Meat.products 38.04 43.79 Baked.goods 21.02 29.36 Nonalcoholic.beverages 8.00 15.00 Fats,.oils 20.00 20.00 Snack.foods 10.00 20.00 Frozen.dairy 15.00 20.00 Soft.candy 10.00 16.00 Gravies 2.00 6.00 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.2.ppm:.savory,.alliaceous.roasted.garlic.and.sweet.onion-like.with.a.lingering.sul- furous.and.slight.black.pepper.bite. ASCORBIC ACID Synonyms: Ascorbic acid [INN:BAN:JAN]; AA;. Acidum ascorbicum;. Acidum. ascorbinicum;. Antiscorbic. vitamin;. Antiscorbutic. vitamin;. Ascorb;. Ascorbate;. L-Ascorbate;. Ascorbate,. L-;. Ascorbic acid;. L-Ascorbic acid;. L(+)-Ascorbic. acid;. Ascorbic. acid,. L-;. L-threo-Hex-2-enonic. acid,. gamma-lactone;. Hicee;. Hybrin;. 3-Keto-L-gulofuranolactone;. L-3- Ketothreohexuronic.acid.lactone;.Laroscorbine;.L-Lyxoascorbic.acid;.3-Oxo-L-gulofuranolactone;.3-Oxo-l-gulofuranolactone. (enol.form);.Proscorbin;.Redoxon CAS.No.: 50-81-7 FL.No.: n/a FEMA.No.: 2109 NAS.No.: 2109 CoE.No.: n/a EINECS.No.: 200-066-2 JECFA.No.: n/a E.No.: 300 Description:.Ascorbic.acid. is.present. in.nutritionally.useful.amounts. in.many.edible.plants,.especially. in. rapidly.growing. leafy. vegetables,.fruits,.tomatoes.and.potatoes..Foods.of.animal.origin.as.usually.consumed.are.generally.poor.sources.of.the.vitamin..Of. the.stereoisomers.(L-ascorbic.acid,.D-ascorbic.acid,.L-isoascorbic.acid.and.D-isoascorbic.acid.or.erythorbic.acid),.only.L-ascorbic. acid.has.significant.vitamin.C.activity..The.vitamin.C.activity.of.ascorbyl.palmitate.is.approximately.equal.to.that.of.L-ascorbic.acid.. Ascorbic.acid.has.a.pleasant,.sharp,.acidic.taste.without.any.odor..It.is.extensively.used.as.antioxidant,.meat-curing.aid,.nutrient.and.dietary.supplement..For.a.detailed.description,.see.Burdock.(1997). ASAFETIDA FLUID EXTRACT . 121 Consumption:.Annual:.6,500,000.00.lb.. Individual:.5.5084.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.137.et seq.,.145.et seq.,.150.et seq.,.155 et seq.,.161.175,.172.135,.172.315,.182.3013,.182.8013,.582.3013,.582.5013; 27 CFR 24.246 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.527,.310.545);.excipient.(CDER,.1996). JECFA:.ADI:.Not.specified.(intake.from.food.does.not.represent.a.hazard.to.health).(1981). Trade association guidelines:.FEMA.PADI:.0.21.mg.. IOFI:.Nature.Identical Empirical Formula/MW: C6H8O6/176.12 Specifications:.(FCC,.1996) Appearance White.or.slightly.yellow.powder.or. crystals,.usually.plates,.sometimes. needles,.monoclinic.system Melting.point 190°C Boiling.point 200°C Residue <0.1% Heavy.metals.(as.Pb) <10.mg/kg Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.12 0.16 Hard.candy 2.48 8.87 Baked.goods 0.28 0.30 Jams,.jellies 1.27 1.27 Breakfast.cereals 0.13 0.51 Meat.products 0.46 0.48 Condiments,.relishes 0.06 0.10 Milk.products 0.09 0.14 Fish.products 0.10 0.30 Nonalcoholic.beverages 0.07 0.51 Frozen.dairy 0.17 0.17 Poultry 0.46 0.46 Fruit.juice 0.32 0.61 Processed.vegetables 0.16 0.24 Gelatins,.puddings 0.24 0.30 Soups 0.18 0.52 Gravies 1.94 3.25 Sweet.sauce 1.96 2.28 Instant.coffee,.tea 0.08 0.08 Synthesis: Ascorbic.acid.is.prepared.synthetically.or.extracted.from.various.vegetable.sources.in.which.it.occurs.naturally..Synthesis. involves.the.hydrogenation.of.D-glucose.to.D-sorbitol,.followed.by.oxidation.of.the.diacetone.derivative.of.L-sorbose.and.the.result- ing.diacetone-2-keto-l-gulonic.acid.converted.to.L-ascorbic.acid.by.heating.with.hydrochloric.acid. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported.found in.rose.hip,.black.currants,.the.juice.of.citrus.fruits.and.the.ripe.fruit.of.Capsicum annuum L. ASPARAGUS Botanical name:.Asparagus officinalis.L. Botanical family: Liliaceae CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6372 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977082-96-4 Description:.Asparagus.is.a.glabrous,.perennial.herb.with.scale-like.leaves.and.an.erect,.much.branched.stem.that.grows.to.a.height. of.up.to.3.m..This.herb.is.cultivated.in.Europe,.Asia,.North.Africa.and.North.America.for.its.edible,.young.shoots..These.are.eaten.as. vegetables,.either.green.or.blanched..Asparagus.seeds.have.been.used.as.a.coffee.substitute..Parts.used.are.seeds.and.shoots. Consumption: Annual:.41.67.lb.. Individual:.0.00003531.mg/kg/day ASPARAGUS 122. Regulatory Status: CoE:.n/a FDA:.155.et seq. FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a.. IOFI:.Natural Composition:.Asparagus.roots.contain.inulin.and.at.least.eight.fructo-oligosaccharides..Two.glycoside.bitter.principles,.officinali- sins.I.and.II.from.dried.roots.have.been.isolated.in.yields.of.0.12.and.0.075%,.respectively..Asparagus.seeds.contain.large.quantities. of.sodium.hydroxide-soluble.polysaccharides..TNO.(2000).reported.the.presence.of.several.compounds.in.raw.and.cooked.asparagus;. in.the.raw.asparagus,.140.compounds,.while,.in.cooked,.116.compounds.were.detected..Of.these,.the.majority.were.alcohols.and. sulfur-containing.compounds. Reported uses (ppm):.n/a Aroma threshold values: n/a Taste threshold values: Distillate:.Taste.characteristics:.green,.raw,.vegetative,.bitter.and.herbal.with.a.slight.pyrazine.nuance. ASPARTAME Synonyms:. Aspartame [USAN:INN:BAN]; 3-Amino-N-(α-carboxyphenethyl)succinamic. acid. N-methyl. ester,. sterreoisomer;. APM;. Aspartylphenylalanine. methyl. ester;. N-L-α-Aspartyl-L-pheylalanine. 1-methyl. ester;. Nutrasweet®;. Equal®;. Canderel;. Dipeptide.sweetner;.Methyl.aspartylphenylalnate;.1-Methyl.N-L-α-aspartyl-L-pheynylalanine;.L-Phenylalanine, N-L-α-aspartyl-, 1-methyl ester; Succinamin acid, 3-amino-N-(α-carboxyphenylethyl)-, N-methyl ester, stereoisomer; Sweet dipeptide;. Aspartamum CAS.No.: 22839-47-0 FL.No.: n/a FEMA.No.: n/a NAS.No.: 1013 CoE.No.: n/a EINECS.No.: 245-261-3 JECFA.No.: n/a E.No.: 951 Description: Aspartame.has.no.odor,.but.has.an.intense.sweet.taste..It.is.a.high.intensity.sweetener,.about.160.to.200.times.sweeter. than.sucrose..Normal.digestive.processes.convert.aspartame.to.phenylalanine,.aspartic.acid.and.methanol..Metabolism.of.aspartame. in.the.body.provides.approximately.17.kJ.(4.kcal)/g..The.stability.of.aspartame.is.affected.by.moisture,.pH.and.temperature..For.a. detailed.description.of.this.compound,.refer.to.Burdock.(1997).. Consumption:.Annual:.30,000,000.00.lb*. Individual:.1.60.mg/kg/day† Regulatory Status: CoE:.n/a FDA:.21.CFR.172.804;.27.CFR.7.22 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996) Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Empirical Formula/MW: C14H18N2O5/294.31 *. Bizzari.et.al..(2000)..High.intensity.sweeteners..In.Chemical Economics Handbook..SRI.International,.Menlo.Park,.CA. †. Butchko.and.Kotsonis..(1994)..Postmarketing.surveillance.in.the.food.industry:.The.aspartame.cage.study..In.Nutritional Toxicology,.F..Kotsonis,.M.. Markay.and.J..Hjelle,.Eds..Raven.Press,.New.York,.238. ASPARTAME . 123 Specifications:.(FCC,.1996) Appearance White,.crystalline.powder Other.related substances Not.more.than.2% Assay Not.less.than.98%.and.not.more.than. 102%.C14H18N2O5,.calculated.on. dried.basis pH.of.a.0.8%. solution 4.5–6.0 5-Benzyl-3,6-dioxo-2- piperazineacetic.acid Not.more.than.1.5% Residue.on ignition Not.more.than.0.2% Heavy.metals Not.more.than.10.mg/kg Solubility Sparingly.soluble.in.water;.slightly. soluble.in.alcohol Identification Infrared.absorption.spectrum Specific.rotation [α]20o/D:.Between.+14.5o.and.+16.5o,. calculated.on.the.dried.basis Loss.on.drying Not.more.than.4.5% Transmittance Passes.test Reported uses:.n/a Synthesis:.By.coupling.the.amino.acids.L-phenylalanine.and.L-aspartic.acid,.and.the.esterification.of. the.carboxyl.group.of. the. phenylalanine.moiety.to.produce.the.methyl.ester..This.esterification.can.occur.before.or.after.coupling..The.crystallized.slurry.is. centrifuged.and.the.resulting.“wet-cake”.is.washed.to.remove.impurities. Aroma threshold values (ppb):.n/a Taste threshold values (ppb):.n/a Natural occurrence:.Not.reported.found.in.nature. l-ASPARTIC ACID Synonyms: Aspartic Acid [USAN:INN]; 2-Aminobutanedioic. acid;. 2-Aminosuccinic. acid;. L-2-Aminobutanedioic. acid;. Aminosuccinic. acid;. L-Aminosuccinic. acid;. β-Aminosuccinic. acid;. L-Asparagic. acid;. Asparagic. acid;. Asparaginic. acid;. L-Asparaginic.acid;.L-(–)-Asparaginic.acid;.L-Asparaginsyra;.Aspartate,.L-;.Aspartic acid, L-;.L-Aspartic acid;.L-(+)-Aspartic. acid;.(S)-Aspartic.acid;.(2S)-Aspartic.acid;.Butanedioic.acid,.amino-,.(S)-;.Isoaspartic acid CAS.No.: 56-84-8 FL.No.: 17.005 FEMA.No.: 3656 NAS.No.: 3656 CoE.No.: 10078 EINECS.No.: 200-291-6 JECFA.No.: 1429 Description:.Apartic.acid.is.an.aliphatic.monoaminodicarboxylic.acid.(amino.acid).and.is.a.well-known.constituent.of.protein..It. has.a.slight.acid.taste. Consumption: Annual:.10250.00.lb.. Individual:.0.008686.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.320,.582.5017 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996) JECFA:.No.safety.concern.(2004) Trade association guidelines:.FEMA.PADI:.5.44.mg. IOFI:.n/a Empirical Formula/MW: C4H7NO4/133.10 Specifications:.(JECFA,.2008) Appearance White.crystals.or.crystalline.powder Solubility Slightly.soluble.in.water;.insoluble.in. ethanol.and.in.ether Assay.(min) 98% Specific rotation +12.2.to.+13.3.(25°,.5N.HCl) Melting.point 270–271°C l-ASPARTIC ACID 124. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 20.00 250.00 Nonalcoholic.beverages 5.00 150.00 Condiments,.relishes 25.00 250.00 Seasonings,.flavorings 25.00 250.00 Meat.products 25.00 250.00 Synthesis: Enzymatically,.aspartic.acid.is.reversibly.synthesized.by.a.transamination.reaction.between.oxaloacetic.acid.and.glutamic.acid.in.the.presence.of.pyridoxal.phosphate. Aroma threshold values: Detection: 300.ppb Taste threshold values: n/a Natural occurrence:.Reported.found.in.white.bread,.corn.grits,.oatmeal,.barley,.brown.rice,.whole.grain.wheat.flour,.blue.cheese,. cheddar.cheese,.Parmesan.cheese,.bacon,.cured.ham,.frankfurter,.pork.sausage,.poultry,.canned.red.kidney.beans,.canned.peas,. canned.beets,.canned.carrots,.peanuts,.peanut.butter,.fresh.milk,.beef,.lamb,.ham,.veal,.beef.liver.and.other.natural.resources. l-ASPARTIC ACID 125 B BALM Botanical name:.Melissa officinalis L. Botanical family:.Lamiaceae;.Labiatae Other names: Lemon.balm Foreign names: Mélisse.officinale.(Fr.),.Melissen.(Ger.),.Melisa.(Sp.),.Melissa.(It.) CAS.No.: n/a FL.No.: n/a FEMA.No.: 2111 NAS.No.: 2111 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977051-08-3 Description:.Wild.or.cultivated.herbaceous.plant.that.grows.well.in.submountainous.areas.of.southern.and.central.Europe.and.North. Africa..The.plant.is.a.low.perennial.herb.from.20.to.80.cm.in.height,.with.short.rhizomes,.branched.stalk,.opposite.leaves,.and.white- pinkish.or.light-blue.flowers.(June.to.August)..Parts.used.are.the.flowering.tops.and.leaves..The.leaves.are.harvested.before.flower- ing..Fresh.leaves.add.a.delicate.flavor.to.many.dishes,.oils,.vinegar.and.liqueurs..Traditionally,.balm.has.been.used.as.a.sedative.and. antispasmodic..Balm.has.a.citral.odor.and.a.tonic-like.flavor. Derivatives: Infusion.(2%),.distilled.waters,.fluid.extract.and.tincture.(20%.in.60%.ethanol). Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.182.10,.182.20,.582.10,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a.. IOFI:.Natural Composition:.Flavonoids,*.oleanane.and.ursane.triterpenes.have.been.isolated.from.the.plant.†.Major.nonvolatile.constituents.are. caffeic.acid.and.melitric.acids.A.and.B. Reported uses: n/a Aroma threshold values: n/a Taste threshold values: n/a BALM LEAVES CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977090-74-6 Description: See.Balm. Consumption:.Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.182.10,.182.20,.582.10,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Composition:.Lemon.balm.leaves.contain.0.2.to.0.3%.of.a.lemon-scented.essential.oil.similar.to.lemongrass..Major.mono-.and.sequi- terpenes.include.geranial,.neral,.β-caryophyllene,.β-caryophyllene.oxide,.linalool,.citronelal,.nerol.and.geraniol. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values:.n/a *. Mulkens.et.al..(1987).Pharma. Acta Helv..62,.19. †. Brieskorn.et.al..(1974).Arch. Pharm..(Weinheim).307,.603. 126. BALM LEAVES EXTRACT CAS.No.: 84082-61-1 FL.No.: n/a FEMA.No.: 2112 NAS.No.: 2112 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: See.Balm. Consumption:.Annual:.<1.00.lb. Individual:.<0.000001.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.739.26.mg. IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 2000.00 3000.00 Gelatins,.puddings 1500.00 3000.00 Baked.goods 3000.00 5000.00 Nonalcoholic.beverages 2000.00 3000.00 Frozen.dairy 600.00 800.00 Soft.candy 1500.00 3000.00 Aroma threshold values:.n/a Taste threshold values:.n/a BALM OIL Other names: Balm.mint.oil;.Balm.oil.(Melissa officinalis.L.);.Lemon.balm;.Melissa officinalis oil;.Melissa.oil;.Oil.of.balm;.Oil.of. Melissa CAS.No.: 8014-71-9 FL.No.: n/a FEMA.No.: 2113 NAS.No.: 2113 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: See.Balm. Consumption: Annual:.16.67.lb. .Individual:.0.00001412.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR 182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a. Trade association guidelines: FEMA.PADI:.2.705.mg. IOFI:.Natural Specifications: An.essential.oil.of.Calabrese.(Italy).production.exhibits.the.following.constants.(Burdock,.1997) Acid.value 1.19 Saponification.value 44.32 Aldehydes.(as.citral) 31.82% Saponification.value. (after.acetylation) 182.01 Optical.rotation –7°48ʹ Specific.gravity 0.9026.(15°C) Physical–chemical characteristics:.The.0.1%.yield.of.the.essential.oil.obtained.by.steam.distillation.depends.widely.on.the.origin. of.the.plant.and.its.harvesting.time..The.physical–chemical.constants.also.vary. Essential oil composition: R(+)-Methyl.citronellate.is.characteristic.of.melissa.oil.and.distinguishes.it.from.lemongrass.oil. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 10.00 15.00 Gelatins,.puddings 11.32 112.5 Baked.goods 12.79 16.88 Nonalcoholic.beverages 2.18 12.83 Frozen.dairy 4.00 5.00 Soft.candy 11.32 112.5 Aroma threshold values: n/a Taste threshold values:.n/a BALM LEAVES EXTRACT . 127 BASIL Botanical name:.Ocimum basilicum.L..and.other.species.of.Ocimum,.including.camosum, canum, citriodorum, crispum, gratis- simum, killimandscharicum and.Mentha efolium Botanical family: Lamiaceae; Labiatae Other names:.Sweet.basil Foreign names: Basilic.(Fr.),.Basilikum.(Ger.),.Albahaca.(Sp.),.Basilico.(It.) CAS.No.: n/a FL.No.: n/a FEMA.No.: 2118 NAS.No.: 2118 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977050-14-8 Description:.Basil.is.an.annual.herbaceous.plant.native.to.Asia.and.other.tropical.regions;.it.is.cultivated.as.a.culinary.herb.through- out.Europe..The.plant.is.15.to.45.cm.tall.with.an.erect.stem,.opposite.oblique.leaves.and.white.or.purplish.flowers.arranged.in.clusters.. The.plant.flowers.from.May.to.September.and.has.an.intense,.pleasant,.characteristic.odor..Owing.to.widespread.hybridation,.several. varieties.of.plants.are.known.as.basil,.each.yielding.on.distillation.essential.oil.of.different.aromatic.character..Sweet.basil.has.a. warm,.intense,.spicy.aroma.with.fresh,.mint-like.flavor;.it.can.have.a.camphor-like.note. Derivatives: The.derivatives.are.infusion.(3%),.tincture.(20%.in.60%.ethanol),.essential.oils..A.dark.green,.semisolid.oleoresin.is. obtained.by.extracting.the.type.with.high.methyl.chavocol.content.to.yield.a.product.with.a.delicate.characteristic.flavor. Consumption: Annual:.1,816,666.67.lb. .Individual:.1.5395.mg/kg/day Regulatory Status: CoE:.n/a. FDA:.21.CFR.182.10,.582.10, FDA.(other):.HOC.(1992) JECFA:.n/a. Trade association guidelines:.FEMA.PADI:.78.398.mg. IOFI:.Natural Physical–chemical characteristics:.Depending.on.the.growing.site.and.production.conditions,.the.essential.oil.obtained.by.distilla- tion.may.exhibit.completely.different.organoleptic.and.physical–chemical.characteristics..Well-known.types.include.(1).the.Réunion. type.produced.in.the.Comoros.Islands,.(2).the.Mediterranean.type.or.true.sweet.basil,.(3).the.Bulgarian.or.methylcinnamate.types,. and.(4).the.phenolic.type.from.Java..The.Réunion.and.Mediterranean.type.are.discussed.under.Derivatives..The.phenolic.type.of. basil.(Ocimum gratissimum).is.readily.distinguished.from.true.sweet.basil.by.the.presence.of.approximately.60%.eugenol.and.some. thymol.in.the.essential.oil. Composition: The.constituents.are. reported. to. include.methyl.cinnamate. (35.16. to.84.53%),. linalool. (4.3. to.47.39%).and.methyl. chavicol.(8.92%),.depending.upon.the.particular.variety..TNO.(2000).reported.presence.of.194.compounds.in.Ocimum basilicum varieties..Of.these,.82.were.hydrocarbons,.46.alcohols.and.the.remaining.were.carbonyl.aldehydes,.carbonyl.ketones,.esters,.ethers,. phenols,.furans.and.oxides.of.pyrans.and.coumarins. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 70.64 170.9 Meat.products 239.70 1684.00 Breakfast.cereals 140.00 140.00 Nonalcoholic.beverages 2.00 3.00 Condiments,.relishes 614.40 3216.00 Other.grains 81.70 81.70 Fats,.oils 107.10 277.80 Processed.vegetables 88.88 161.00 Frozen.dairy3.00 5.00 Soft.candy 3.00 5.00 Gravies 527.20 1010.00 Soups 799.00 1597.00 Aroma threshold values: n/a Taste threshold values: CO2.extract:.Taste.characteristics.at.25.ppm:.sweet,.herbal,.green,.licorice,.fennel,.sassafrass.and.spicy. BASIL OIL Other names: Basil.absolute;.Basilic.green;.Basilic.superessence;.Basil.oil.(Ocimum basilicum L.);.Basil.oil.sweet;.Ocimum.basili- cum.oil;.Oil.of.basil;.Oils,.basil;.Basil.oil,.Italian.type;.Basil.oil.European.type CAS.No.: 8015-73-4 FL.No.: n/a FEMA.No.: 2119 NAS.No.: 2119 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a BASIL OIL 128. Description: Basil.oil.is.obtained.by.steam.distillation.of.the.flowering.tops.or.the.entire.plant.of.Ocimum basilicum L..It.may.be. distinguished.by.other.types,.such.as.basil.oil,.Comoros.type,.or.basil.oil;.Réunion.type.by.its.more.floral.odor.and.its.physicochemi- cal.constants. Consumption: Annual:.866.67.lb. .Individual:.0.0007344.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a. Trade association guidelines:.FEMA.PADI:.10.92.mg. .IOFI:.Natural Specifications: Identification:.The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity). at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared.Spectra.(Series.A:. Essential.Oils),.using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Acid.value.(max) 2.5 Refractive.index Between.1.483.and.1.493.(20°C) Angular.rotation Between.–5°.and.–15° Solubility.in.alcohol Passes.test Ester.value.after. acetylation Between.140.and.180 Specific.gravity Between.0.900.and.0.920.(25°C) Heavy.metals.(as.Pb) Passes.test Physical–chemical characteristics:.It.is.a.pale-yellow.to.yellow.liquid.with.a.floral,.spicy.odor..It.is.soluble.in.most.fixed.oils.and. with.turbidity,.in.mineral.oils:.1.mL.is.soluble.in.20.mL.of.propylene.glycol.with.slight.haziness,.but.it.is.insoluble.in.glycerin.and. mineral.oil.(FCC,.1996). Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.55 3.07 Hard.candy 1.17 1.17 Baked.goods 18.15 31.21 Meat.products 16.84 27.94 Chewing.gum 294.20 294.20 Nonalcoholic.beverages 2.45 3.79 Condiments,.relishes 11.89 17.68 Processed.vegetables 1.00 2.00 Fats,.oils 106.30 213.80 Snack.food 36.00 50.00 Frozen.dairy 1.18 3.06 Soft.candy 6.33 8.67 Gelatins,.puddings 7.36 9.36 Soups 140.00 180.00 Aroma threshold values: n/a Taste threshold values:.Taste.characteristics.at.10.ppm:.green,.herbal,.spicy,.fresh,.leafy.and.basil.with.a.cooling,.vegetative.nuance. BASIL OIL, COMOROS OIL Other names: Basil.oil.exotic;.Basil.oil,.Réunion.type Description:.Basil.oil,.Comoros.type,.is.obtained.by.steam.distillation of.flowering.tops.or.the.entire.plant.of.Ocimum basili- cum L..It.may.be.distinguished.from.other.types,.such.as.basil.oil,.European.type,.by.its.camphoraceous.odor.and.its.physico- chemical.constants. Consumption:.n/a Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a. Trade association guidelines: FEMA.PADI:.n/a. IOFI:.n/a BASIL OIL, COMOROS OIL . 129 Specifications: Identification:.The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity). at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared.Spectra.(Series.A:. Essential.Oils),.using.the.same.test.conditions.as.specified.therein.(FCC,.1996). Acid.value.(max) 1.0 Refractive.index Between.1.512.and.1.520.(20°C) Angular.rotation Between.–2°.and.+2° Saponification.value Between.4.and.10 Heavy.metals.(as.Pb) Passes.test Solubility.in.alcohol Passes.test Ester.value after.acetylation Between.25.and.45 Specific.gravity Between.0.952.and.0.973.(25°C) Physical–chemical characteristics:.It.is.a.light-yellow.liquid.with.a.spicy.odor..It.is.soluble.in.most.fixed.oils.and.with.turbidity,.in. mineral.oils..In.20.mL.of.propylene.glycol,.1.mL.is.soluble.with.slight.haziness,.but.insoluble.in.glycerin.and.mineral.oil.(FCC,.1996). Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values:.n/a BASIL OLEORESIN Other names: Ocimum basilicum.oleoresin CAS.No.: 977017-82-5 FL.No.: n/a FEMA.No.: 2120 NAS.No.: 2120 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: See.Basil. Consumption: Annual:.3633.33.lb.. Individual:.0.003079.mg/kg/day Regulatory Status: CoE:.n/a. FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.7.109.mg. .IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 6.00 8.00 Gelatins,.puddings 14.00 20.00 Baked.goods 27.70 41.07 Meat.products 26.33 42.88 Condiments,.relishes 15.00 23.33 Nonalcoholic.beverages 4.80 8.00 Frozen.dairy 2.00 7.00 Soft.candy 14.00 20.00 Aroma threshold values: n/a Taste threshold values: n/a BASIL BUSH Botanical name:.Ocimum minimum.L. Botanical family: Lamiaceae; Labiatae Other names:.Dwarf.basil;.Ocimum minimum. CAS.No.: n/a FL.No.: n/a FEMA.No.: n/a NAS.No.: 6175 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No. 977051-55-0 Description:.Basil.bush.is.more.suitable.for.pot.culture.than.common.basil..It.is.a.fragrant.annual.herb.used.in.cooking..The.plant.is. 15.cm.high.with.an.erect.stem,.opposite.oblique.leaves.and.white.or.purplish.flowers.arranged.in.clusters..Leaves.and.flowering.tops. are.used..Basil.has.a.warm,.intense,.spicy.aroma.with.fresh,.mint-like.flavor;.it.can.have.a.camphor-like.note. BASIL BUSH 130. Derivatives: The.derivatives.are.infusion.(3%),.tincture.(20%.in.60%.ethanol),.essential.oils..A.dark-green.semisolid.oleoresin.is. obtained.by.extracting.the.type.with.high.methyl.chavocol.content.to.yield.a.product.with.a.delicate.characteristic.flavor. Consumption: Annual:.<1.00.lb. .Individual:.0.00007745.mg/kg/day Regulatory Status: CoE:.n/a. FDA:.21.CFR.182.10,.582.10 FDA.(other):.n/a JECFA:.n/a. Trade association guidelines:.FEMA.PADI:.n/a. IOFI:.n/a Specifications: Essential.oil.obtained.from.Basil.bush.has.the.following.characteristics:.(Burdock,.1997) Acid.value 5.3 Phenol.content 14% Ester.number 12.5 Solubility 2.volume.70%.alcohol, opalescent.in.10.volume Optical.rotation –11°58ʹ Specific.gravity 0.9102.(15°C) Reported uses (ppm):.n/a Aroma threshold values: n/a Taste threshold values: n/a BAY* Botanical name:.Pimenta racemosa (Miller).J..W.,.P. acris Kostel Botanical family: Myrtaceae Other names:.Myrcia Foreign names: Bay.(Fr.),.Bay.(Ger.),.Bay.Malagueta.(Sp.),.Bay.(It.) Description:.A.small.wild.tree,.native.to.the.West.Indies,.with.large,.leathery.leaves.that.are.harvested.in.May.and.June..It.is.grown. in.St..Thomas,.Puerto.Rico,.and.throughout.the.Caribbean.Islands,.where.it.is.cultivated.for.extractive.purposes..Parts.used.are.the. leaves. Derivatives: Essential.oil,.extract,.oleoresin BAY LEAVES WEST INDIAN OIL Other names:.Bay.leaf.oil;.Bay.oil,.tartrated;.Bay.oil.terpenes;.Oil.of.Bay,.terpeneless;.Pimenta racemosa.oil;.West.Indian.bay.oil;. Myrcia.oil CAS.No.: 8006-78-8 FL.No.: n/a FEMA.No.: 2122 NAS.No.: 2122 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: The.volatile.oil.is.distilled.from.the.leaves.of.Pimenta acris.Kostel..It.has.a.pleasant.aromatic.odor.and.a.pungent.spicy. taste. Consumption: Annual:.400.00.lb. Individual:.0.0003389.mg/kg/day Regulatory Status: CoE:.n/a. FDA:.21.CFR.182.20,.582.20;.27.CFR.21.et seq. FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.2.465.mg. .IOFI:.Natural *. “Bay”.is.sometimes.used.synonymously.with.Laurus nobilis.L..(family.Lauraceae),.which.is.described.in.this.book.under.Laurel.and.should.not.be.con- fused.with.Bay.described.here.(Pimenta racemosa,.or.P. acris..family.Myrtceae). BAY . 131 Specifications: (FCC,.1996).Identification:.The.infrared.absorption.spectrum.of.the.sample.exhibits.relative.maxima.(that.may.vary.in.intensity).at.the.same.wavelengths.(or.frequencies).as.those.shown.in.the.respective.spectrum.in.the.section.on.Infrared Spectra (Series A: Essential Oils),.using.the.same.test.conditions.as.specified.therein. Assay Not.less.than.50%.and.not.more.than. 65%,.by.volume,.of.phenol Refractive.index 1.507–1.516.(20°C) Angular.rotation Levorotatory,.but.not.more.than.–3° Specific.gravity 0.950–0.990.(25°C) Heavy.metals.(as.Pb) Passes.test Physical–chemical characteristics:.It.occurs.as.a.yellow.to.brownish-yellow.liquid.and.is.soluble.in.alcohol.and.glacial.acetic.acid.. Solutions.in.alcohol.are.acid.to.litmus. Composition: Its.main.constituents.include.eugenol.(about.60%),.α-pinene,.myrcene,.α-phellandrene,.limonene,.dipentene,.cineol,. citral.and.chavicol.(about.5%). Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 1.33 2.83 Meat.products 18.67 31.45 Baked.goods 3.74 5.50 Nonalcoholic.beverages 0.98 1.97 Condiments,.relishes 18.82 27.71 Processed.vegetables 0.95 0.95 Frozen.dairy 1.50 2.50 Soft.candy 2.99 6.32 Gelatins,.puddings 2.00 4.00 Aroma threshold values: n/a Taste threshold values: n/a BAY LEAVES WEST INDIAN EXTRACT Other names: Pimenta acris.extract CAS.No.: n/a FL.No.: n/a FEMA.No.: 2121 NAS.No.: 2121 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977090-77-9 Description: See.Bay. Consumption: Annual:.6816.67.lb. .Individual:.0.05776.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.4.334.mg. .IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Condiments,.relishes 10.00 10.00 Nonalcoholic.beverages 0.10 1.00 Meat.products 54.00 60.00 Soft.candy 0.30 1.60 Aroma threshold values: n/a Taste threshold values: n/a BAY LEAVES WEST INDIAN OLEORESIN CAS.No.: n/a FL.No.: n/a FEMA.No.: 2123 NAS.No.: 2123 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a EAFUS.No.: 977090-78-0 Description: See.Bay. Consumption: Annual:.233.33.lb. .Individual:.0.0001977.mg/kg/day BAY LEAVES WEST INDIAN OLEORESIN 132. Regulatory Status: CoE:.n/a. FDA:.21.CFR.182.20,.582.20 FDA.(other):.HOC.(1992) JECFA:.n/a Trade association guidelines:.FEMA.PADI:.2.204.mg. .IOFI:.Natural Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.00 5.00 Gelatins,.puddings 6.00 8.00 Baked.goods 6.32 9.09 Meat.products 1.10 15.20 Chewing.gum 84.16 84.16 Nonalcoholic.beverages 3.00 5.00 Condiments,.relishes 70.00 100.00 Soft.candy 6.00 8.00 Frozen.dairy 2.00 4.00 Aroma threshold values: n/a Taste threshold values: n/a BEECHWOOD CREOSOTE (Fagus spp.) Botanical name:.Fagus spp..Fagus americana, F. grandifolla.(American.beech,.found.in.North.America);.F. orientalis.(Oriental. beech,.found.in.Southwest.Asia);.F. sylvatica.(European.beech) Botanical family:.Fagus Other names:.Beechwood, creosote (Fagus spp.);.Creasote;.Creosote, wood;.Creosote;.Creosote.beechwood;.Creosote.(wood);. Wood creosote CAS.No.: 8021-39-4 FL.No.: n/a FEMA.No.: .n/a NAS.No.: 6349 CoE.No.: n/a EINECS.No.: 232-419-1 JECFA.No.: n/a Description:.The.nuts.of.the.Fagus may.be.eaten.raw.or.roasted..The.seeds.are.often.a.source.of.edible.oil.and.the.leaves.are.used.as. a.potherb..Beechwood.creosote.contains.a.mixture.of.phenols.(chiefly.guaiacol,.creosol.and.p-cresol)..It.has.a.characteristic.smoky. odor.with.caustic,.burning.taste. Consumption: Annual:.16.67.lb.. Individual:.0.00001412.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.n/a Trade association guidelines:.FEMA.PADI:.n/a.. IOFI:.Natural Specifications:.(Burdock,.1997) Appearance Colorless.or.yellowish.oily.liquid Congealing.point Approx..–20°C Boiling.point 200–220°C Solubility Insoluble.in.water;.soluble.in.glycerol,. glacial.acetic.acid.and.alkali. hydroxide.solutions;.miscible.with. alcohol,.chloroform.and.ether Synthesis: Starting.materials.are.the.heavy.oils.from.wood.tar;.the.material.first.is.treated.with.NaOH.to.precipitate.all.saponifiable. oils.and.subsequently.with.H2SO4;.the.raw.creosote.finally.is.purified.by.repeated.fractional.distillation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Fagus species. BEECHWOOD CREOSOTE (Fagus spp.) . 133 BEESWAX Sources: Apis mellifera L. Other names: Cire.d’abeille;.Beeswax,.absolute;.Beeswax.oil,.absolute;.Beeswax.white;.Beeswax.yellow;.Beeswax. (yellow.and. white);.Wax.yellow;.Yellow.domestic.beeswax;.Wax,.Yellow..NF.[USAN] CAS.No.: 8012-89-3 FL.No.: n/a FEMA.No.: n/a NAS.No.: 0026 CoE.No.: n/a EINECS.No.: 232-383-7 JECFA.No.: n/a Description:.Crude.yellow.beeswax.is.harvested. together.with.honey.and.represents.a.secondary.secretion.of. the.bee..Once. the. honey.is.recovered.from.the.honeycomb.by.draining.the.cells,.the.wax.combs.are.washed.with.water,.melted.and.poured.into.molds. to.harden..The.wax.is.refined.by.melting.in.hot.water.to.which.sulfuric.acid.or.alkali.may.be.added.to.extract.impurities..The.result- ing.wax.is.referred.to.as.yellow.beeswax..Yellow.beeswax.contains.cerolein,.a.mixture.of.fatty.acids.and.soluble.in.hot.alcohol.and. slightly.soluble.in.cold.alcohol;.myricyl.alcohol.and.myricyl.palmitate,.insoluble.in.alcohol..Beeswax.is.produced.worldwide.with.the. same.chemical.composition..The.odor.may.vary.slightly,.depending.on.the.source. Derivatives: Beeswax.absolute,.prepared.by.alcoholic.extraction.of.the.raw.wax,.is.a.waxy.solid.having.a.light-yellow.color.and.a. very.mild,.sweet.odor.with.a.waxy.undertone. Consumption: Annual:.7383.33.lb. Individual:.0.006257.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.184.1973,.582.1973 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996) JECFA:.ADI:.Acceptable.(not.of.toxicological.concern).(1992) Trade association guidelines:.FEMA.PADI:.n/a.. IOFI:.n/a Specifications:.(FCC,.1996) Acid.value Between.18.and.24 Lead Not.more.than.10.mg/kg Carbauba.wax Passes.test Melting.range Between.62°.and.65°C Ester.value Between.72.and.77 Saponification.cloud. test Passes.test Fats,.Japan.wax,. rosin.and.soap Passes.test Specific.gravity 0.95.(25°C) Heavy.metals.(as.Pb) Not.more.than.0.002% Physical–chemical characteristics:.It.is.a.yellowish.to.grayish-brown.solid,.somewhat.brittle.when.cold,.and.presents.a.dull.granu- lar,.noncrystalline.fracture.when.broken..It.becomes.pliable.at.about.35°C. Reported uses (ppm): n/a Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.10.ppm:.Sweet,.brown,.dried.fruity,.tobacco.with.davana.and.taguette.nuances. BEESWAX BLEACHED Other names: White.Wax CAS.No.: 8006-40-4 FL.No.: n/a FEMA.No.: 2126 NAS.No.: 2126 CoE.No.: n/a EINECS.No.: n/a JECFA.No.: n/a Description: White.beeswax.is.produced.by.bleaching.the.constituent.pigments.of.yellow.beeswax.with.peroxides,.or.preferably.it.is. bleached.by.sunlight..It.has.a.faint.characteristic.odor,.free.from.rancidity. Consumption: Annual:.4600.00.lb.. Individual:.0.003898.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.184.1973,.582.1975 FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996) JECFA:.ADI:.Acceptable.(not.of.toxicological.concern).(1992) Trade association guidelines: FEMA.PADI:.0.003.mg. IOFI:.Natural BEESWAX BLEACHED 134. Specifications:.(FCC,.1996) Acid.value Between.17.and.24 Heavy.metals.(as.Pb) Not.more.than.0.002% Carbauba.wax Passes.test Lead Not.more.than.10.mg/kg Ester.value Between.72.and.79 Melting.range Between.62°.and.65°C Fats,.Japan.wax,. rosin.and.soap Passes.test Saponification cloud.test Passes.test Physical–chemical characteristics:.It.is.a.yellowish-white.solid,.somewhat.translucent.in.thin.layers..White.beeswax.is.insoluble.in.water. and.sparingly.soluble.in.cold.alcohol..Boiling.alcohol.dissolves.cerotic.acid.and.part.of.the.myricin,.which.are.constituents.of.the.wax. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages0.00 0.01 Gelatins,.puddings 0.00 0.00 Baked.goods 0.00 0.01 Nonalcoholic.beverages 0.00 0.00 Confection,.frosting 0.03 0.05 Soft.candy 0.49 0.49 Chewing.gum 0.34 0.34 Sweet.sauce 0.00 0.01 Aroma threshold values: n/a Taste threshold values: n/a BENZALDEHYDE Synonyms: Benzaldehyde [USAN]; Almond.artificial.essential.oil;.Artificial.almond.oil;.Artificial.essential.oil.of.almond;.Benzene. carbaldehyde;. Benzenecarbonal;. Benzenecarboxaldehyde;. Benzenemethylal;. Benzoic. aldehyde;. EPA. Pesticide. Chemical. Code. 008601;.Oil.of.bitter.almond;.Phenylmethanal CAS.No.: 100-52-7 FL.No.: 05.013 FEMA.No.: 2127 NAS.No.: 2127 CoE.No.: 101 EINECS.No.: 202-860-4 JECFA.No.: 22 Description:.A.colorless.liquid.turns.to.brown.on.exposure.to.air..Benzaldehyde.has.a.characteristic.odor.and.aromatic.taste.similar. to.bitter.almond. Consumption: Annual:.401666.67.lb.. Individual:.0.3403.mg/kg/day Regulatory Status: CoE:.Approved FDA:.21.CFR 172.515,.182.60,.582.60;.27.CFR.21 et seq. FDA.(other):.Listed.in.Inactive.Ingredient.Guide.(CDER,.1996) JECFA:.ADI:.0–5.mg/kg.bw.(1996)..No.safety.concern.(2001) Trade association guidelines:.FEMA.PADI:.48.15.mg. IOFI:.Nature.Identical Empirical Formula/MW: C7H6O/106.12 Specifications:.(JECFA,.1997) Appearance Colorless.liquid Refractive.index 1.544–1.547.(20°C) Assay.(min) 98% Solubility Slightly.soluble.in.water;.soluble.in. ethanol,.ether.and.fixed.or.volatile. oils Boiling.point 178°C Specific.gravity 1.041–1.046.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 32.44 48.63 Gelatins,.puddings 80.41 138.50 Baked.goods 173.40 233.40 Hard.candy 87.55 335.40 Chewing.gum 98.40 1353.00 Nonalcoholic.beverages 29.37 57.55 Frozen.dairy 131.00 166.80 Soft.candy 89.38 171.70 Fruit.juice 124.00 297.70 BENZALDEHYDE . 135 Synthesis:.Natural.benzaldehyde.is.obtained.by.extraction.and.subsequent.fractional.distillation.from.botanical.sources;.syntheti- cally,.from.benzyl.chloride.and.lime.or.by.oxidation.of.toluene. Aroma threshold values: Detection:.100.ppb.to.4.6.ppm;.Recognition:.330.ppb.to.4.1.ppm. Taste threshold values: Taste.characteristics.at.50.ppm:.sweet,.oily,.almond,.cherry,.nutty.and.woody. Natural occurrence:. Present. as. cyanuric. glucoside. (amygdalin). in. bitter. almond,. peach,. apricot. kernel. and. other. Prunus species;.amygdalin.is.also.present.in.various.parts.of.the.following.plants:.Sambucus nigra, Chrysophyllum arlen, Anacyclus officinarnm, Anacyclus pedunculatus, Davallia brasiliensis, Lacuma deliciosa,. Lacuma multiflora and. others;. free. benz- aldehyde. has. been. reported. found. in. several. essential. oils:. hyacinth,. citronella,. orris,. cinnamon,. sassafras,. labdanum. and. patchouli.. Reported. found. in. strawberry. jam,. leek. (raw). (Allium porrum. L.),. crispbread,. Camembert,. Gruyere. de. Comte,. provolone.cheeses,.black.tea,.salted.and.pickled.plum,.cooked.trassi,.Bantu.beer,.red.sage.(Texas.sage).(S. coccinea Juss..Ex. Murr.),.arrack,.scallop,.hog.plum.(Spondias mombins.L.),.chekur.(Alpinia sessilis Kon. = Kaemferia galanga).and.other.natural. sources. BENZALDEHYDE DIMETHYL ACETAL Synonyms: Dimethoxy-(phenyl)-methane;. α,. α-Dimethoxy. toluene;. alpha, alpha-Di-methoxytoluene; Benzene, (dimethoxy- methyl)-;.Dimethoxymethylbenzene;.(Dimethoxymethyl)benzene;.Dimethoxyphenylmethane;.Toluene,.α,α-dimethoxy- CAS.No.: 1125-88-8 FL.No.: 06.003 FEMA.No.: 2128 NAS.No.: 2128 CoE.No.: 37 EINECS.No.: 214-413-0 JECFA.No.: 837 Description:.Benzaldehyde.dimethyl.acetal.has.a.sweet,.floral.note;.also.reminiscent.of.almond. Consumption: Annual:.6.67.lb. Individual:.0.00000564.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.30.ppm;.Food:.30.ppm FDA:.21.CFR 172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.19.32.mg. IOFI:.Nature.Identical Empirical Formula/MW: C9H12O2/152.19 Specifications:.(JECFA,.2008) Acid.value.(max) 1.0 Boiling.point 198°C Appearance Colorless.liquid Refractive.index .1.488–1.496.(20°C) Assay.(min) 96% Specific.gravity 1.007–1.020.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 60.07 75.20 Gelatins,.puddings 66.86 89.49 Baked.goods 86.52 116.40 Nonalcoholic.beverages 28.92 34.25 Frozen.dairy 27.41 39.20 Soft.candy 72.22 93.60 Synthesis: From.benzaldehyde.and.methanol.in.the.presence.of.calcium.chloride.and.HCl;.from.benzaldehyde.and.tetramethylortho- silicate.in.the.presence.of.anhydrous.HCl.in.methanol. Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.25.ppm:.green,.nutty,.brown.and.sweet. Natural occurrence:.Reported.found.in.rhubarb.and.potato. BENZALDEHYDE GLYCERYL ACETAL Synonyms: Penyl-m-dioxan-5-ol.(α,.α’);.2-phenyl-1,3-dioxan-5-ol.(α,.α’);.Benzaldehyde, cyclic acetal with 1,2,3-propanetriol;. 5-Hydroxy-2-phenyl-1,3-dioxane BENZALDEHYDE GLYCERYL ACETAL 136. CAS.No.: 1319-88-6 FL.No.: 06.002 FEMA.No.: 2129 NAS.No.: 2129 CoE.No.: 36 EINECS.No.: 215-294-8 JECFA.No.: 838 Consumption: Annual:.13900.00.lb.. Individual:.0.01177.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.20.ppm;.Food:.100.ppm FDA:.21.CFR.172.51 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines: FEMA.PADI:.21.38.mg. IOFI:.Artificial Empirical Formula/MW: C10H12O3/180.21 OH OH OH Specifications:.(JECFA,.2008) Acid.value.(max) 2.0 Refractive.index 1.532–1.542.(20°C) Appearance Colorless.to.pale.yellow.oily.liquid Solubility Soluble.in.oils;.slightly.soluble.in. water;.miscible.at.room.temperature Assay.(min) 98%.(sum.of.isomers) Specific.gravity 1.181–1.193.(25°C) Boiling.point 185°C.(20.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 58.21 72.65 Gelatins,.puddings 117.90 184.60 Baked.goods 90.05 259.10 Hard.candy 231.80 325.00 Chewing.gum 675.00 946.40 Nonalcoholic.beverages 28.59 89.76 Frozen.dairy 40.42 78.10 Soft.candy 77.57 244.40 Synthesis: The.α,.αʹ-.and.α,.β-isomers.are.obtained.in.mixture.by.heating.glycerol.and.benzaldehyde.to.145.to.170°C.under.a.stream. of.CO2;.the.isomers.are.subsequently.isolated,.exploiting.the.solubility.differences;.the.α,.αʹ-isomer.is.readily.converted.to.the.α,. β-form.by.heating.in.the.presence.of.HCl. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Not.reported.found.in.nature. BENZALDEHYDE PROPYLENE GLYCOL ACETAL Synonyms: 4-Methyl-2phenyl-m-dioxolane;.1,3-Dioxolane, 4-methyl-2-phenyl- ;.4-Methyl-2-phenyl-1,3-dioxolane CAS.No.: 2568-25-4 FL.No.: 06.032 FEMA.No.: 2130 NAS.No.: 2130 CoE.No.: 2226 EINECS.No.: 219-906-4 JECFA.No.: 839 Description:.A.colorless.liquid.with.a.very.mild.almond-like.odor. Consumption: Annual:.88.33.lb.. Individual:.0.00007485.mg/kg/day Regulatory Status: CoE:.Approved..Bev.:.35.ppm;.Food:.100.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.46.16.mg. IOFI:.Artificial BENZALDEHYDE PROPYLENE GLYCOL ACETAL . 137 Empirical Formula/MW: C10H12O2/164.2 Specifications:.(FEMA,.1994) Acid.value.(max) 1.0 Refractive.index 1.510–1.514.(20°C) Appearance A.colorless.liquid Specific.gravity 1.068–1.073.(20°C) Flash.point >.200 Reported uses (ppm):.(FEMA,.1997) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 72.00 90.00 Gelatins,.puddings 82.33 137.30 Baked.goods 254.80 326.50 Nonalcoholic.beverages 47.65 57.96 Frozen.dairy 48.99 72.72 Soft.candy 167.40 209.40 Synthesis: By. condensation. of. benzaldehyde. with. propylene. glycol.. The. reaction. water. is. removed. by. azeotropic. distillation. (Arctander,.1960). Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.port.wine.BENZENETHIOL Synonyms: Benzene,.mercapto-;.Mercaptobenzene;.Phenol,.thio-;.Phenylmercaptan;.Phenyl mercaptan;.Phenyl.mercaptan.(ACGIH,. DOT,.OSHA);.Phenylthiol;.Thiols;.Thiophenol CAS.No.: 108-98-5 FL.No.: 12.080 FEMA.No.: 3616 NAS.No.: 3616 CoE.No.: n/a EINECS.No.: 203-635-3 JECFA.No.: 525 Description:.Benzenethiol.has.a.repulsive,.penetrating,.garlic-like.odor. Consumption: Annual:.583.33.lb.. Individual:.0.0004943.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(1999). Trade association guidelines:.FEMA.PADI:.0.778.mg. IOFI:.n/a Empirical Formula/MW: C6H6S/110.18 Specifications:.(JECFA,.2008) Appearance Colorless.to.water.white.or.pale. yellow.mobile.liquid Refractive.index 1.589–1.593.(20°C) Assay.(min) 97% Solubility Insoluble.in.water;.slightly.soluble.in. alcohol.and.ether;.soluble.in.oils Boiling.point 169°C;.46.4.(10.mmHg) Specific.gravity 1.073–1.080.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 2.74 5.29 Meat.products 1.57 3.09 Condiments,.relishes 0.10 0.20 Nonalcoholic.beverages 0.965 1.54 Frozen.dairy 2.88 5.49 Soft.candy 2.90 5.63 Alcoholic.beverages 1.80 3.74 Gelatins,.puddings 1.43 2.46 BENZENETHIOL 138. Synthesis: By.reduction.of.benzenesulfonyl.chloride.with.zinc.dust.in.sulfuric.acid. Aroma threshold values: Detection:.10.to.50.ppb Taste threshold values: n/a Natural occurrence:.Reported.found.in.cooked/boiled.beef. BENZOIC ACID Synonyms: Benzoic acid [USAN:JAN]; Benzenecarboxylic.acid;.Benzeneformic.acid;.Benzenemethanoic.acid;.Benzoate;.Benzoic. acid,.tech.;.Carboxybenzene;.Dracylic.acid;.EPA.Pesticide.Chemical.Code.009101;.Phenylcarboxylic.acid;.Phenyl.carboxylic.acid;. Phenylformic.acid CAS.No.: 65-85-0 FL.No.: 08.021 FEMA.No.: 2131 NAS.No.: 2131 CoE.No.: n/a EINECS.No.: 200-618-2 JECFA.No.: 850 E.No.: 210 Description:.Benzoic.acid.is.almost.odorless.or.exhibits.a.faint.urine,.almond.odor.and.a.sweet–sour.to.acrid.taste..Sodium.benzoate. as.an.article.of.commerce.is.in.the.form.of.a.white.powder.or.flakes..It.can.be.mixed.dry.into.bulk.liquids.and.dissolves.promptly.. The.pH.range.for.optimum.microbial.inhibition.by.benzoic.acid.is.2.5.to.4.0,.which.is.lower.than.that.of.sorbic.acid.or.propionic.acid.. Thus,.benzoates.are.well.adapted.for.the.preservation.of.food,.which.are.acid,.or.readily.acidified,.such.as.carbonated.beverages,.fruit. juices,.cider,.pickles.and.sauerkraut. Consumption: Annual:.5316.67.lb.. Individual:.0.004505.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.150.141,.150.161,.166.110,.184.1021,.582.3021;.27.CFR.24.247 FDA.(other):.Approved.for.OTC.use.(21.CFR.319.527,.310.545);.excipient.(CDER,.1996) JECFA:.ADI:.0–5.mg/kg.bw.(1996)..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines: FEMA.PADI:.0.03.mg. IOFI:.Nature.Identical Empirical Formula/MW: C7H6O2/122.12 Specifications:.(JECFA,.2008) Appearance White.crystals.scales.or.needles Melting.point 122°C Assay.(min) 99% Solubility Very.soluble.in.ethanol;.soluble.in.oils. and.glycerol;.moderately.soluble.in. hot.water;.insoluble.in.cold.water Boiling.point 249°C Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.00 0.01 Gelatins,.puddings 0.00 0.01 Baked.goods 0.01 0.01 Imitation.dairy 0.10 0.36 Chewing.gum 0.03 0.04 Nonalcoholic.beverages 0.22 0.25 Condiments,.relishes 1.00 1.00 Soft.candy 0.08 0.11 Frozen.dairy 0.00 0.01 Sugar.substitutes 0.75 0.75 Synthesis: By.oxidation.of.toluene.with.nitric.acid.or.sodium.bichromate.or.from.benzonitrile. Aroma threshold values: 85.ppm. Taste threshold value:.n/a Natural occurrence:.Reported.found.in.fresh.apple,.apricot.(Prunus armeniaca.L.),.strawberry.fruit,.cherry.(Prunus cerasus.L.),. butter,.boiled.and.cooked.beef,.pork.fat,.white.wine,.black.tea,.green.tea,.fresh.plum,.mushroom,.Bourbon.vanilla.(Vanilla planifolia Andrews),.and.other.natural.sources..Reported.as.being.a.constituent.of.various.oils,.resins.and.flower.absolutes;.hyacinth,.tuberose,. neroli.bigarade,.Chinese.cinnamon,.cinnamon.leaves,.anise,.vertiver,.ylang-ylang,.Tolu.balsam.and.clove;.it.is.contained.in.fairly.siz- able.amounts.in.gum.benzoin,.from.which.benzoic.acid.is.extracted.by.sublimation. BENZOIC ACID . 139 BENZOIN Synonyms:. Acetophenone,. 2-hydroxy-2-phenyl-;. Benzoylphenylcarbinol;. Benzoyl. phenylcarbinol;. Bitter. almond. oil. camphor;. Bitter. almond-oil. camphor;. Bitter-almond-oil. camphor;. Ethanone, 2-hydroxy-1,2-diphenyl-;. 2-Hydroxy-1,2-diphenylethanone;. α-Hydroxy-α-phenylacetophenone;.2-Hydroxy-2-phenylacetophenone;.alpha-Hydroxybenzyl.phenyl.ketone;.Ketone,.alpha-hydroxy- benzyl.phenyl;.Phenyl-α-hydroxybenzyl.ketone;.Phenylbenzoyl.carbinol CAS.No.: 119-53-9 FL.No.: 07.028 FEMA.No.: 2132 NAS.No.: 2132 CoE.No.: 162 EINECS.No.: 204-331-3 JECFA.No.: 836 Description:.Benzoin.has.a.faint,.sweet,.balsamic.odor. Consumption: Annual:.716.67.lb.. Individual:.0.0006073.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.2.ppm;.Food:.5.ppm FDA:.21.CFR.172.515 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545);.excipient.(CDER,.1996) JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.2.24.mg. IOFI:.Artificial Empirical Formula/MW: C14H12O2/212.25 Specifications:.(JECFA,.2008) Appearance White.to.light.yellow.crystals Melting.point 137°C Assay.(min) 98% Solubility Slightly.soluble.in.hot.water,.oils.and. ethanol;.insoluble.in.water Boiling.point 344°C.(768.mmHg); 194°C.(12.mmHg) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 3.00 5.67 Gelatins,.puddings 3.87 5.82 Baked.goods 11.53 14.50 Nonalcoholic.beverages 3.89 5.82 Chewing.gum 8.37 9.60 Soft.candy 3.95 5.99 Frozen.dairy 1.97 2.97 Synthesis: It.may.be.prepared.by.condensation.of.benzaldehyde.with.an.alkali.cyanide.and.used.in.organic.synthesis. Aroma threshold values:.n/a Taste threshold values: Taste.characteristics.at.25.ppm:.spicy,.balsamic,.resinous,.fruity.with.an.herbal.nuance. Natural occurrence:.Not.reported.found.in.nature. BENZOIN RESIN Botanical name:.Styrax benzoid Dryand.,.S. paralleloneurus Perkins,.S. tonkinensis (Pierre),.Craib.ex.Hartwick.or.other.species.of. the.section.Anthostyrax of.the.genus.Styrax Botanical family: Styracaceae Other names:.Benjamin.gum;.Benzoin;.Benzoin.gum;.Benzoin.resin.(Styrax Ispp.);.Benzoin.resinoid; Siam;.Benzoin.Siam;.Gum. benzoin;.Resin.Benjamin;.Styrax.benzoin;.Sumatra.benzoin Foreign names: Benjoin.(Fr.),.Benzoé.(Ger.),.Benjui.(Sp.),.Benzoino.(It.) CAS.No.: 9000-05-9 FL.No.: n/a FEMA.No.: 2133 NAS.No.: 2133 CoE.No.: n/a EINECS.No.: 232-523-7 JECFA.No.: n/a BENZOIN RESIN 140. Description:.Trees.of.this.species.are.about.15.m.tall..Resin.flows.from.the.incision.made.in.the.bark..S. tonkinensis (Siam.benzoin). grows.extensively.in.Laos.and.Tonkin..S. benzoin Dryand..(Sumatra.benzoin).grows.in.Sumatra.and.Malaya..Sumatra.benzoin.is.pro- duced.commercially.in.two.basic.qualities:.selected.tears.and.almonds.or.amygdaloid.forms..The.size.of.the.tear-shaped.pieces.allows. a.further.classification.into.three.or.four.types..The.amount.of.granules.(almonds).as.compared.to.the.mass.allows.a.classification.into. three.basic.qualities..The.resins.are.the.parts.used..Benzoin.has.a.sweet,.balsamic,.pleasant.odor.and.an.aromatic,.acrid,.bittersweet.taste. Derivatives:.Tinctures.of.various.percentages.in.95%.ethanol,.fluid.extract.and.resinoids..The.chemical.differences.between.Siam. and.Sumatra.varieties.derive.from.the.levels.of.cinnamic.and.benzoic.acids.and.their.corresponding.esters;.benzoic.derivatives.prevail. in.Siam.benzoin,.while.cinnamic.derivatives.prevail.in.Sumatra.benzoin..Siam.benzoin.is.used.in.preference.to.Sumatra.benzoin.for. food.flavoring,.but.must.be.first.de-acidified.Consumption: Annual:.600.00.lb.. Individual:.0.0005084.mg/kg/day Regulatory Status: CoE:.n/a FDA:.21.CFR.172.510 FDA.(other):.Approved.for.OTC.use.(21.CFR.310.545.–.benzoin.tincture);.excipient.(benzoin).(CDER,.1996);.HOC.(1992) JECFA:.ADI:.Not.ADI.allocated.(1977). Trade association guidelines:.FEMA.PADI:.22.633.mg. .IOFI:.Natural Physical–chemical characteristics:. Sumatra. benzoin. consists. of. a. grayish-red. mass. intermixed. with. yellow. pieces. somewhat. resembling.almonds. Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 29.90 49.87 Frozen.dairy 46.08 75.56 Baked.goods 113.50 139.50 Gelatins,.puddings 73.94 93.28 Chewing.gum 54.62 54.62 Nonalcoholic.beverages 28.54 51.58 Confection,.frosting 0.10 1.00 Soft.candy 72.76 93.23 Aroma threshold values: n/a Taste threshold values: Taste.characteristics.at.25.ppm:.spicy,.balsamic,.resinous,.fruity.with.an.herbal.nuance. BENZOPHENONE Synonyms:.Benzoyl.benzene;.diphenyl.ketone;.Benzene,.benzoyl-;.Benzoylbenzene;.Diphenyl.ketonel;.Diphenylmethanone;.EPA. Pesticide.Chemical.Code.000315;.Ketone,.diphenyl;.Methanone, diphenyl;.-Oxodiphenylmethane;.-Oxoditane;.Phenyl.ketone CAS.No.: 119-61-9 FL.No.: 07.032 FEMA.No.: 2134 NAS.No.: 2134 CoE.No.: 166 EINECS.No.: 204-337-6 JECFA.No.: 831 Description:.Benzophenone.has.a.delicate,.persistent,.rose-like.odor. Consumption: Annual:.5.00.lb. Individual:.0.00000423.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.0.5.ppm;.Food:.2.ppm FDA:.21.CFR.172.515,.178.2010 FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2001). Trade association guidelines:.FEMA.PADI:.0..33.mg. IOFI:.Nature.Identical Empirical Formula/MW: C13H10O/182.22 Specifications:.(JECFA,.2008) Appearance White.rhombic.crystals.or.flakes Melting.point 48°C Assay.(min) 98% Solubility Very.soluble.in.ethanol;.soluble.in.oils;. slightly.soluble.in.propylene.glycol;. insoluble.in.water.and.glycerol Boiling.point 305°C BENZOPHENONE . 141 Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Baked.goods 1.57 3.16 Nonalcoholic.beverages 0.57 1.28 Frozen.dairy 1.06 3.27 Soft.candy 1.15 2.42 Gelatins,.puddings 0.93 2.45 Synthesis: By.Friedel–Craft.condensation.of.benzene.with.benzoyl.chloride.in.the.presence.of.aluminum.chloride. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence:.Reported.found.in.Vitis vinifera.L.,.black.tea,.cherimoya.(Annona cherimola),.mountain.papaya.(Carica pube- scens).and.soursop.(Annona muricata.L.) BENZOTHIAZOLE Synonyms:.Benzosulfonazole;.1-Thia-3-azaindene CAS.No.: 95-16-9 FL.No.: 15.016 FEMA.No.: 3256 NAS.No.: 3256 CoE.No.: 11594 EINECS.No.: 202-396-2 JECFA.No.: 1040 Description:.Benzothiazole.has.a.delicate,.persistent,.rose-like.odor.similar.to.that.of.quinoline. Consumption: Annual:.5.00.lb. Individual:.0.00000423.mg/kg/day Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:.ADI:.Acceptable..No.safety.concern.at.current.levels.of.intake.when.used.as.a.flavoring.agent.(2002). Trade association guidelines: FEMA.PADI:.0.224.mg. IOFI:.Nature.Identical Empirical Formula/MW: C7H5NS/135.19 Specifications:.(JECFA,.2008) Appearance Clear.to.amber.liquid Refractive.index 1.637–1.644.(20°C) Assay.(min) 96% Solubility Soluble.in.acetone.and.carbon. disulfide;.very.slightly.soluble.in. water;.miscible.in.ethanol.at.room. temperature Boiling.point 231°C Specific.gravity 1.236–1.240.(20°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.50 0.50 Meat.products 0.50 0.50 Baked.goods 0.50 0.50 Milk.products 0.50 0.50 Cheese 0.50 0.50 Nonalcoholic.beverages 0.50 0.50 Gravies 0.50 0.50 Soft.candy 0.50 0.50 Hard.candy 0.50 0.50 Soups 0.50 0.50 Synthesis: By.refluxing.a.mixture.of.zinc.o-aminophenylsulfide.and.formic.acid,.followed.by.steam.distillation.of.the.alkalized.reac- tion.mixture;.by.heating.formanilid.or.dimethylaniline.with.sulfur;.by.oxidation.of.2-mercaptobenzothiazole.or.of.the.corresponding. disulfide. Aroma threshold values: Detection:.80.to.450.ppb Taste threshold values: Taste characteristics.at.3.ppm:.meaty,.vegetative,.brown,.cooked,.beefy.and.coffee-like. Natural occurrence:.Reported.found.in.apricot,.cooked.asparagus,.mozzarella.cheese,.skim.milk.powder,.roasted.beef,.beer,.malt. whiskey,.coconut.meat,.fresh.mango,.cooked.broccoli.and.kelp. BENZOTHIAZOLE 142. N-BENZOYLANTHRANILIC ACID Synonyms:.Anthranilic acid, N-benzoyl-; Benzoic acid, 2-(benzoylamino)-; 2-Benzoylaminobenzoic acid; Benzoyl anthranilic acid; 2-(Benzoyl amino) benzoic acid; N-Benzoyl-2-carboxybenzanilide; 2-(Benzoylamino)benzoic acid; N-Benzoylanthranilic acid; N-(2-Carboxyphenyl)benzamide; Dianthramid B CAS.No.: 579-93-1 FL.No.: 16.087 FEMA.No.: 4078 NAS.No.: n/a CoE.No.: n/a EINECS.No.: n/a JECFA.No.: 1552 Description:.White.solid,.fruity.aroma. Consumption: Odor.and/or.flavor.used.in.fruit..Annual:.n/a. Individual:.n/a Regulatory Status: CoE:.n/a FDA:.n/a FDA.(other):.n/a JECFA:ADI:.Acceptable.(conditional)..No.safety.concern.(conditional).at.current.levels.of.intake.(2005). Trade association guidelines:.FEMA.PADI:.11.546.mg. IOFI:.Artificial Empirical Formula/MW: C14H11O3N/241.25 NH OH O O Specifications:.(JECFA,.2008) Acid.value.(max) 3.0 Melting.point 183°C. Assay.(min) 99% Solubility Slightly.soluble.in.water;.soluble.in. ethanol Boiling.point 341–342°C. Reported uses (ppm):.(FEMA,.2005) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 30.00 50.00 Instant.coffee,.tea 10.00 20.00 Baked.goods 50.00 100.00 Nonalcoholic.beverages 20.00 40.00 Chewing.gum 500.00 .1000.00 Soft.candy 50.00 100.00 Hard.candy 50.00 .1000.00 Synthesis:.n/a Aroma threshold values: Medium.strength.odor,.fruity.type. Taste threshold values:.n/a Natural occurrence: Not.reported.found.in.nature. BENZYL ACETATE Synonyms:.Acetic acid, benzyl ester;.Acetic acid, phenylmethyl ester;.α-Acetoxytoluene;.Benzyl.alcohol.acetate.ester;.Benzyl. ethanoate;.Phenylmethyl.acetate CAS.No.: 140-11-4 FL.No.: 09.014 FEMA.No.: 2135 NAS.No.: 2135 CoE.No.: 204 EINECS.No.: 205-399-7 JECFA.No.: 23 N-BENZOYLANTHRANILIC ACID . 143 Description:.Benzyl.acetate.has.a.characteristic.flowery.(jasmine).odor.and.a.bitter,.pungent.taste..It.is.present.as.a.main.constituent. in.several.oils.and.flower.absolutes..Although.benzyl.acetate.is.present.in.some.essential.oils.at.levels.up.to.65%,.most.of.the.com- mercial.product.is.of.synthetic.origin. Consumption: Annual:.12216.67.lb. Individual:.0.01035.mg/kg/day Regulatory Status: CoE:.Used.provisionally..Bev.:.10.ppm;.Food:.200.ppm FDA:.21.CFR.172.515 FDA.(other):.n/a JECFA:.ADI:.0.to.5.(group.ADI.for.benzoic.acid.and.its.salts).(1996)..No.safety.concern.(2001) Trade association guidelines:.FEMA.PADI:.3.377.mg. IOFI:.Nature.Identical Empirical Formula/MW: C9H10O2/150.18 Specifications:.(FCC,.1996) Acid.value.(max) 1.0 Chlorinated compounds Passes.test Appearance Colorless.liquid Refractive.index 1.501–1.504.(20°C) Assay 98%.C9H10O2 Solubility Soluble.in.alcohol.(1.mL.in.5.mL.60%. alcohol),.most.fixed.oils,.propylene. glycol;.insoluble.in.glycerin.and. water Boiling.point 214°C Specific.gravity 1.052–1.056.(25°C) Reported uses (ppm):.(FEMA,.1994) Food Category Usual Max. Food Category Usual Max. Alcoholic.beverages 0.24 0.39 Gelatins,.puddings 13.37 19.37 Baked.goods 16.21 28.17 Hard.candy 18.14 60.88 Chewing.gum 151.90 224.20 Nonalcoholic.beverages 4.94 7.61 Frozen.dairy 8.00 10.78 Soft.candy 19.34 29.58 Synthesis: By.interaction.of.benzyl.chloride.and.sodium.acetate;.by.acetylation.of.benzyl.alcohol,.or.from.benzaldehyde.and.acetic. acid.with.zinc.dust. Aroma threshold values: Detection:.2.to.270.ppb Taste threshold values: Taste characteristics.at.40.ppm:.sweet.and.fruity. Natural occurrence:.Present.as.a.main.constituent.in.several.oils.and.flower.absolutes:.ylang-ylang,.cananga,.neroli,.jasmine,.hya-
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