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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 :
物理性质 Physical Properties:
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: buttery |
| 气味强度 Odor Strength:介质 medium |
| buttery fruity caramellic |
| 气味描述 Odor Description:at 100.00 %. 晕 faint 黄油果味焦糖 buttery fruity caramellic |
| 风味类型 Flavor Type: buttery |
| buttery caramellic fruity |
| 口味描述 Taste Description: 奶油焦糖水果味 buttery caramellic fruity |
| 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: |
口鼠 oral-rat LD50 > 2000 mg/kg kg
(里贝克 Riebeek, 1989)
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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 |
| IFRA IFRA 码 Code of 实践 Practice 通知 not Notification of the 49th 修正案 Amendment to the IFRA IFRA 码 Code of 实践 Practice |
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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): | 3.70（微克/ 均/天） 3.70 (μg/capita/day) |
| 修改后的理论增加的最大每日摄入量（mtamdi） Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900（微克/ /天） 3900 (μg/person/day) |
| 关注点 Threshold of Concern: | 1800（微克/ /天） 1800 (μg/person/day) |
| 结构类 Structure Class: | I |
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| 根据委员会法规ec EC号的食品类别。 1565/2000（ec , 2000）在fge.06（efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the 行业 Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (efsa EFSA, 2002i）。 2002i). |
| 注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm |
| | 平均 average 用法 usage mg/kg kg | 最大 maximum 用法 usage mg/kg kg |
| 乳制品 Dairy products, 不包括02.0（01.0）类产品 excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 |
| 脂肪和油脂 Fats and oils, 和脂肪乳液（油包水型）（02.0） and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 |
| 食用冰 Edible ices, 包括果子露和果汁冰糕（03.0） including sherbet and sorbet (03.0): | 10.00000 | 50.00000 |
| 加工水果（04.1） Processed fruit (04.1): | 7.00000 | 35.00000 |
| 加工蔬菜（包括蘑菇和真菌） Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类） pulses and legumes), 和坚果种子（04.2） and nuts & seeds (04.2): | - | - |
| 糖果（05.0） Confectionery (05.0): | 10.00000 | 50.00000 |
| 谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店（06.0） excluding bakery (06.0): | 5.00000 | 25.00000 |
| 烘焙用具（07.0） Bakery wares (07.0): | 10.00000 | 50.00000 |
| 肉和肉制品 Meat and meat products, 包括家禽和野味（08.0） including poultry and game (08.0): | 2.00000 | 10.00000 |
| 鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物（麦克 MCE）（09.0） : | 2.00000 | 10.00000 |
| 鸡蛋和蛋制品（10.0） Eggs and egg products (10.0): | - | - |
| 甜味剂 Sweeteners, 包括蜂蜜（11.0） including honey (11.0): | - | - |
| 盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等（12.0） etc. (12.0): | 5.00000 | 25.00000 |
| 用于特定营养用途的食品（13.0） Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 |
| 不含醇 Non-alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品（14.1） excl. dairy products (14.1): | 5.00000 | 25.00000 |
| 含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口（14.2） incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 |
| 即食美味（15.0） Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 |
| 复合食品（例如砂锅菜） Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅）-无法放在01.0-15.0（16.0）类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 |
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 Flavourings, 与调味料评估委员会有关的要求，与食品（afc AFC）接触的加工助剂和材料10 : 脂族伯和仲饱和和不饱和醇 Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (佣金 Commission 规 Regulation (ec EC) No 1565/2000 of 18 July 2000)
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调味组评估10 Flavouring Group Evaluation 10, 版本1（fge10 rev1）[1]-脂肪族伯和仲饱和和不饱和醇 Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13和30-食品添加剂小组的科学见解 13 and 30 - Scientific Opinion of the Panel on Food Additives, 调味料 Flavourings, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food (afc AFC)
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调味组评估64（fge.64） Flavouring Group Evaluation 64 (FGE.64): 考虑脂肪族无环二醇 Consideration of aliphatic acyclic diols, 三醇 triols, 由jecfa（第五十七次会议）评估的与脂肪族伯和仲饱和和不饱和醇结构相关的物质 and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 由efsa在fge.10rev1（efsa 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
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关于调味剂组评估的科学意见92（fge.92） Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): 考虑脂肪族无环二醇 Consideration of aliphatic acyclic diols, 三醇 triols, 由jecfa（第六十八次会议）评估的和有关的物质，在结构上与脂族伯和仲饱和和不饱和醇有关 and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 羧酸 carboxylic acids acids and esters 包含 containing an 额外 add additional 充氧 oxygenated 功能性 functional group and lactones 已评估 evaluated by efsa EFSA in ge FGE.10Rev1 (2009)
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调味品组评价的科学见解10 Scientific Opinion on Flavouring Group Evaluation 10, 版本2（fge.10rev2） Revision 2 (FGE.10Rev2): 脂族伯和仲饱和和不饱和醇 Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
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调味品组评价的科学见解10 Scientific Opinion on Flavouring Group Evaluation 10, 版本3（fge.10rev3） Revision 3 (FGE.10Rev3): 脂族伯和仲饱和和不饱和醇 Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
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| Epi系统 EPI System: 视图 View |
| 癌症引文 Cancer Citations:搜索 Search |
| 毒理学引文 Toxicology Citations:搜索 Search |
| 橙花发育和 毒性 NLM Developmental and Reproductive Toxicity:搜索 Search |
| EPA物质注册服务（tsca TSCA） :585-24-0 |
| 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 :92814 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:数据 Data |
| 2-羟丙基2-甲基丙酸酯 2-methylpropyl 2-hydroxypropanoate |
| chemidplus Chemidplus:0000585240 |
参考资料 References:
| | 2-羟丙基2-甲基丙酸酯 2-methylpropyl 2-hydroxypropanoate |
| 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: | 585-24-0 |
| pubchem（cid） Pubchem (cid): | 92814 |
| pubchem（sid） Pubchem (sid): | 135050396 |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core 组件 components note
| 气味 For Odor |
| 香醋 balsamic |
肉桂基 cinn戊基 amyl benzoate
FL/FR |
| buttery |
acetyl isobutyryl
FL/FR |
| caramellic |
α alpha,α alpha- dimethyl anisyl acetone
FL/FR |
5- ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR |
maltyl propionate
FL/FR |
枫 maple 呋喃酮 furanone
FL/FR |
草莓 st生的 rawberry 呋喃酮 furanone
FL/FR |
| 奶油状 creamy |
2,3- butane diol
FR |
| 空灵的 ethereal |
ethyl 4-pentenoate
FL/FR |
| 脂肪的 fatty |
butyl undecylenate
FL/FR |
| 发酵的 fermented |
乳酸乳酸丁酯 butyl laevo-lactate
FL/FR |
ethyl crotonate
FL/FR |
| 花的 floral |
乳酸苄酯 benzyl lactate
FL/FR |
| fruity |
1- acetoxyacetone
FL/FR |
| 辣的 spicy |
(E)- propyl 2-furan acrylate
FL/FR |
| 甜 sweet |
香草 vanilla oleoresin bali
FL/FR |
香草 vanilla oleoresin bourbon
FL/FR |
| 香草 vanilla |
香草基 vanillyl isobutyrate
FL/FR |
| 用于调味 For Flavor |
| 找不到适合这些的口味组 No flavor group found for these |
1- acetoxyacetone
FL/FR |
4- acetyl-2,5-dimethyl-3(2H)-呋喃酮 furanone
FL |
allyl 2-furoate
FL |
乳酸苄酯 benzyl lactate
FL/FR |
肉桂基 cinn戊基 amyl benzoate
FL/FR |
α alpha,α alpha- dimethyl anisyl acetone
FL/FR |
ethyl 4-pentenoate
FL/FR |
乳酸丁酯乙酯 ethyl butyryl lactateFL
FL |
5- ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR |
草莓 st生的 rawberry 呋喃酮 furanone ethyl ether
FL |
| 面包 bready |
| 面包 bready |
芒果 mango 呋喃酮 furanone
FL |
| buttery |
butter 奶糖 toffee flavor
FL |
乳酸乳酸丁酯 butyl laevo-lactate
FL/FR |
| caramellic |
butter caramel flavor
FL |
奶油糖 butterscotch flavor
FL |
奶油糖 butterscotch 奶糖 toffee flavor
FL |
5- ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL |
maltyl propionate
FL/FR |
枫 maple 呋喃酮 furanone
FL/FR |
3- methyl butyl 2-furyl butyrate
FL |
草莓 st生的 rawberry 呋喃酮 furanone
FL/FR |
| 咖啡 coffee |
2-iso propyl pyrazine
FL |
| 奶油状 creamy |
acetyl isobutyryl
FL/FR |
| fruity |
(E)- propyl 2-furan acrylate
FL/FR |
| 绿 green |
2- furyl acetone
FL |
| 拉米 rummy |
ethyl crotonate
FL/FR |
| 甜 sweet |
香草 vanilla oleoresin bali
FL/FR |
香草 vanilla oleoresin bourbon
FL/FR |
| 香草 vanilla |
香草基 vanillyl isobutyrate
FL/FR |
| 蜡状的 waxy |
butyl undecylenate
FL/FR |
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| 异 iso | butyl 2-hydroxypropanoate | | 2- | hydroxypropanoic acid 2-甲基丙酯 2-methylpropyl ester | | | 乳酸 lactic acid isobutyl ester | | 2- | methyl propyl 2-hydroxypropionate | | 2- | methylpropyl 2-hydroxypropanoate | | 2- | methylpropyl 2-hydroxypropionate | | | propanoic acid, 2-羟基- 2-hydroxy-, 2-甲基丙酯 2-methylpropyl ester |
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