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类别 Category:fragrance agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 无色至浅黄澄清液体（est） colorless to pale yellow clear liquid (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 |
| 比重 Specific Gravity: | 0.97400 to 0.98000 @ 25.00 °C.
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| 磅每加仑-（est）。 Pounds per Gallon - (est).: | 8.105 to 8.155
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| 折光率 Refractive Index: | 1.46200 to 1.46800 @ 20.00 °C.
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| 沸点 Boiling Point: | 273.00 to 277.00 °C. @ 760.00 mm 汞 Hg
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| 蒸汽压力 Vapor Pressure: | 0.004000 毫米汞柱 mm汞 Hg @ 25.00 °C. (est) |
| 闪点 Flash Point: | 233.00 °F. tcc TCC ( 111.67 °C. )
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| logp（o / w） logP (o/w): | 1.934（est） 1.934 (est) |
| 溶于 Soluble in: |
| | alcohol | | | 水 water, 614.3 mg / l @ 25°c（est） 614.3 mg/L @ 25 °C (est) |
| 不溶于 Insoluble in: |
| | 水 water |
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: creamy |
气味强度 Odor Strength:介质 medium ,
建议在10.00％或更少的溶液中闻到 recommend smelling in a 10.00 % solution or less |
| creamy coconut buttery |
| 气味描述 Odor Description:at 10.00 % in 二丙烯 dipropylene glycol. 奶油椰子奶油 creamy coconut buttery |
| 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:
| 首选sds SDS : 视图 View |
| 欧洲信息 European information : |
| 最重要的危害 Most important hazard(s): | | 无-找不到。 None - None found. |
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 24/25 - 避免 Avoid contact with skin 皮 and 眼睛 eyes.
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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: |
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未定 Not determined
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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: | fragrance agents |
| 推荐使用（z）-γ-茉莉内酯的使用水平 Recommendation for (Z)-gamma-jasmolactone usage levels up to: | | | 香料浓缩物中的3.000％。 3.0000 % in the fragrance concentrate.
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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): | 1.20（微克/ 均/天） 1.20 (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 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)
视图 View page or 视图 View pdf
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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
视图 View page or 视图 View pdf
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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
视图 View page or 视图 View pdf
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| Epi系统 EPI System: 视图 View |
| EPA物质注册服务（tsca TSCA） :63095-33-0 |
| 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 :6019677 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 德国wgk WGK Germany:3 |
| 5-[（（z）-hex-3-enyl] oxolan-2-one 5-[(Z)-hex-3-enyl]oxolan-2-one |
| chemidplus Chemidplus:0063095330 |
参考资料 References:
| | 5-[（（z）-hex-3-enyl] oxolan-2-one 5-[(Z)-hex-3-enyl]oxolan-2-one |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| pubchem（cid） Pubchem (cid): | 6019677 |
| pubchem（sid） Pubchem (sid): | 135070943 |
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
同义词 Synonyms:
| cis- | dec-7-eno-1,4-内酯 4-lactone | | (Z)-7- | decen-4-olide | | 5-[(Z)- | hex-3-enyl]oxolan-2-one | | (Z)-5-(3- | hexen-1-yl)dihydro呋喃 furan-2(3H)-one | | | hexenyl 二氢呋喃酮 dihydro呋喃 furanone | | (Z)-5-(3- | hexenyl)dihydro呋喃 furan-2(3H)-one | | (Z)-gamma- | jasmolactone |
文章 Articles:
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