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类别 Category:flavor and fragrance agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
| 谷歌学术 Google Scholar: | 搜索 Search |
| 谷歌书 Google Books: | 搜索 Search |
| 谷歌学术 Google Scholar: with word "volatile" | 搜索 Search |
| 谷歌学术 Google Scholar: with word "flavor" | 搜索 Search |
| 谷歌学术 Google Scholar: with word "odor" | 搜索 Search |
| 调香师和调味师 Perfumer and Flavorist: | 搜索 Search |
| 谷歌专利 Google Patents: | 搜索 Search |
| 美国专利 US Patents: | 搜索 Search |
| 欧盟专利 EU Patents: | 搜索 Search |
| pubchem专利 Pubchem Patents: | 搜索 Search |
| jecfa食品调味料 JECFA Food Flavoring: | 976 1,2,5,6-四氢小茴香酸 6-tetrahydrocuminic acid |
| Flavis号码 FLAVIS Number: | 08.067（旧） 08.067 (Old) |
| dg sante食品调味料 DG SANTE Food Flavourings: | 08.067 1,2,5,6-四氢小茴香酸 6-tetrahydrocuminic acid |
| fema号 FEMA Number: | 3731 1,2,5,6-四氢小茴香酸 6-tetrahydrocuminic acid |
| 自由贸易区 FDA: | 不再提供这七种合成调味剂的使用 No longer provide for the use of these seven synthetic flavoring substances |
| fda mainterm（satf） FDA Mainterm (SATF): | 56424-87-4 ; 1,2,5,6-四氢小茴香酸 6-tetrahydrocuminic acid |
物理性质 Physical Properties:
| 出现 Appearance: | 无色固体（估 est） |
| 化验 Assay: | 95.00至100.00 95.00 to 100.00
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| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 熔点 Melting Point: | 61.00 °C. @ 760.00 mm 汞 Hg
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| 沸点 Boiling Point: | 275.00 to 276.00 °C. @ 760.00 mm 汞 Hg (估 est)
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| 蒸汽压力 Vapor Pressure: | 0.001000 毫米汞柱 mm汞 Hg @ 25.00 °C. (估 est) |
| 闪点 Flash Point: | 267.00 °F. tcc TCC ( 130.56 °C. )
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| logp（o / w） logP (o/w): | 2.586（估 est） |
| 溶于 Soluble in: |
| | alcohol | | | 水 water, 略 slightly | | | 水 water, 25°c（估 est）时为131.8 mg / l |
| 不溶于 Insoluble in: |
| | 水 water |
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: spicy |
| 气味强度 Odor Strength:介质 medium |
| animal cumin sweaty |
| 气味描述 Odor Description:at 100.00 %. 动物的 animalic cumin sweaty |
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
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| 危害识别 Hazards identification |
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| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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| 象形图 Pictogram | |
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| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
灌胃鼠 gavage-rat LD50 > 2500 mg/kg
Study 不足 inadequate for 推导 derivation of LD50.
也 Also only 码 code name 给定 given for substance.
(莱文施泰因 Levenstein, 1981a） 1981a)
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| 皮肤毒性 Dermal Toxicity: |
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未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | flavor and fragrance agents |
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| 最大化源自调查的每日摄入量（msdi-eu） Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012（微克/ 均/天） 0.012 (μg/capita/day) |
| 最大化源自调查的每日摄入量（msdi-usa） Maximised Survey-derived Daily Intakes (MSDI-USA): | nd（微克/ 均/天） ND (μg/capita/day) |
| 结构类 Structure Class: | I |
| 采用 Use 等级 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its its 判断 judgments that the 物质 substances are 通常 generally 公认的 recognized as safe (GRAS). |
| The 专家 Expert 面板 Panel also 发表 publishes 分离 separate 广泛 extensive 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library |
| 出版编号 publication number: 13 |
| 点击这里查看出版物13 Click here to view publication 13 |
| | 平均 average 通常 usual 百万分之几 ppm | 平均 average 最大 maximum 百万分之几 ppm |
| 焙烤食品 baked goods: | - | 2.50000 |
| 饮料（不含醇） beverages(nonalcoholic): | - | - |
| 醇饮料 beverages(alcoholic): | - | - |
| 早餐麦片 breakfast cereal: | - | - |
| 起司 cheese: | - | 1.00000 |
| 口香糖 chewing gum: | - | - |
| 调味品/调味品 condiments / relishes: | - | 5.00000 |
| 糖果烧烤 confectionery froastings: | - | - |
| 蛋制品 egg products: | - | 2.50000 |
| 脂肪/油 fats / oils: | - | - |
| 鱼产品 fish products: | - | 5.00000 |
| 冷冻乳制品 frozen dairy: | - | - |
| 水果冰 fruit ices: | - | - |
| 明胶/布丁 gelatins / puddings: | - | - |
| 砂糖 granulated sugar: | - | - |
| 肉汁 gravies: | - | 5.00000 |
| 硬糖 hard candy: | - | - |
| 仿乳制品 imitation dairy: | - | 0.50000 |
| 速溶咖啡/茶 instant coffee / tea: | - | - |
| 果酱/果冻 jams / jellies: | - | - |
| 肉制品 meat products: | - | 5.00000 |
| 奶制品 milk products: | - | - |
| 坚果产品 nut products: | - | - |
| 其他谷物 other grains: | - | - |
| 家禽 poultry: | - | 5.00000 |
| 加工水果 processed fruits: | - | - |
| 加工蔬菜 processed vegetables: | - | - |
| 重构蔬菜 reconstituted vegetables: | - | - |
| 调味料 seasonings / flavors: | - | 200.00000 |
| 休闲食品 snack foods: | - | 5.00000 |
| 软糖 soft candy: | - | - |
| 汤类 soups: | - | 2.50000 |
| 糖替代品 sugar substitutes: | - | - |
| 甜酱 sweet sauces: | - | - |
安全参考 Safety references:
欧洲食品安全法规（efsa） European Food Safety Athority(efsa):风味使用水平；亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究；发育/ 毒性研究；遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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欧洲食品安全局（efsa EFSA）参考 :
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食品添加剂科学小组的意见 Opinion of the Scientific Panel on food additives, 调味料 seasonings / flavors, 与调味品组评估12（fge.12）有关的与食品接触的加工助剂和材料（afc）;伯饱和或不饱和脂环族伯醇 processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 12 (FGE.12); Primary saturated or unsaturated alicyclic alcohol, aldehyde, and 酯类 估 esters from chemical group 7 (佣金 Commission 规 Regulation (ec EC) No 1565/2000 of 18 July 2000)
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伯饱和或不饱和脂环族伯醇 Primary saturated or unsaturated alicyclic alcohol, aldehyde, 和酯来自化学组7-调味组评估12 and esters from chemical group 7 - Flavouring Group Evaluation 12, 修订1-食品添加剂小组的科学意见 Revision 1 - Scientific Opinion of the Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in contact with Food (afc AFC)
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调味组评估73 Flavouring Group Evaluation 73, （fge.73）[1]-考虑脂环族伯醇 (FGE.73)[1] - Consideration of alicyclic primary alcohols, 醛类 aldehydes, jecfa（第五十九次会议）评估的与伯饱和或不饱和脂环族伯醇结构相关的酸和相关酯 acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, efsa EFSA在fge.12（2005）中评估的醛和酯-食品添加剂科学小组的意见 , 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food
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调味组评估的科学见解73 Scientific Opinion on Flavouring Group Evaluation 73, 修订版1（fge.73rev1） Revision 1 (FGE.73Rev1): 考虑脂环族伯醇 Consideration of alicyclic primary alcohols, 醛类 aldehydes, jecfa（第五十九次会议）评估的与伯饱和或不饱和脂环族伯醇结构相关的酸和相关酯 acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde, and 酯类 估 esters 已评估 evaluated by by efsa EFSA in ge FGE.12Rev2 (2011)
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调味组评估的科学见解73 Scientific Opinion on Flavouring Group Evaluation 73, 修订版2（fge.73rev2） Revision 2 (FGE.73Rev2): 考虑脂环族伯醇 Consideration of alicyclic primary alcohols, 醛类 aldehydes, 由jecfa（第五十九次会议）评估的与伯饱和或不饱和脂环族伯醇结构相关的酸和相关酯 acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, 醛类 aldehydes, acids acids and 酯类 估 esters 已评估 evaluated by by efsa EFSA in ge FGE.12Rev3 (2012)
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调味组评估的科学见解73 Scientific Opinion on Flavouring Group Evaluation 73, 版本3（fge.73rev3） Revision 3 (FGE.73Rev3): 考虑脂环族醇 Consideration of alicyclic alcohols, 醛类 aldehydes, jecfa（第五十九次和第六十三次会议）评估的酸和相关的酯在结构上与伯饱和或不饱和脂环族醇有关 acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, 醛类 aldehydes, acids acids and 酯类 估 esters 已评估 evaluated by by efsa EFSA in ge FGE.12Rev4 (2013)
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调味组评估的科学见解73 Scientific Opinion on Flavouring Group Evaluation 73,
修订版4（fge.73rev4） Revision 4 (FGE.73Rev4): 考虑脂环族醇 Consideration of alicyclic alcohols,
醛类 aldehydes, jecfa评估的酸和相关酯 acids and related esters evaluated by JECFA
（第59次和第63次会议）在结构上与小学 (59th and 63rd meeting) structurally related to primary
饱和或不饱和脂环族醇 saturated or unsaturated alicyclic alcohols, 醛类 aldehydes,
acids acids and 酯类 估 esters 已评估 evaluated by by efsa EFSA in ge FGE.12Rev5
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| Epi系统 EPI System: 视图 View |
| EPA物质注册服务（tsca TSCA） :71298-42-5 |
| EPA ACToR:毒理学资料 Toxicology Data |
| EPA物质注册服务（SRS） :注册表 Registry |
| 实验室化学安全摘要 Laboratory Chemical Safety Summary :62117 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 4-丙-2-基环己-3-烯-1-羧酸 4-propan-2-ylcyclohex-3-ene-1-carboxylic acid |
| chemidplus Chemidplus:0071298425 |
参考资料 References:
| | 4-丙-2-基环己-3-烯-1-羧酸 4-propan-2-ylcyclohex-3-ene-1-carboxylic acid |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| 加拿大国内分公司。清单 Canada Domestic Sub. List: | 71298-42-5 |
| pubchem（cid） Pubchem (cid): | 62117 |
| pubchem（sid） Pubchem (sid): | 135019542 |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core 组件 components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
| | 自然界中找不到 not found in nature |
同义词 Synonyms:
| 3- | cyclohexene-1-carboxylic acid, 4-(1-methylethyl)- | | 3- | cyclohexene-1-carboxylic acid, 4-异丙基 4-isopropyl- | | (±)-4-1- | methyl ethyl-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | (±)-4-(1- | methyl ethyl)-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | (±)-4-1- | methylethyl-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | (±)-4-(1- | methylethyl)-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | 4-(1- | methylethyl)-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | (±)-4- | propan-2-yl cyclohex-3-ene-1-carboxylic acid | | 4- | propan-2-ylcyclohex-3-ene-1-carboxylic acid | | 异 iso | propyl cyclohexene carboxylic acid | | (±)-4-iso | propyl-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | 4-iso | propyl-3-环己烯-1-羧酸 3-cyclohexene-1-carboxylic acid | | 异 iso | propylcyclohexenecarboxylic acid | | （＆plusmn;）-1 (±)-1,2,5,6- | tetrahydrocuminic acid | | 1,2,5,6- | tetrahydrocuminic acid |
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