Fenaroli's Handbook of Flavor Ingredients, Fifth Edition

FENAROLI’S HANDBOOK OF Flavor Ingredients FIFTH EDITION FENAROLI’S HANDBOOK OF Flavor Ingredients FIFTH EDITION GEO...

Author: George A. Burdock

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FENAROLI’S HANDBOOK OF

Flavor Ingredients FIFTH EDITION

FENAROLI’S HANDBOOK OF

Flavor Ingredients FIFTH EDITION

GEORGE A. BURDOCK, PH.D.

CRC PR E S S Boca Raton London New York Washington, D.C.

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Library of Congress Cataloging-in-Publication Data Burdock, George A. [Handbook of flavor ingredients] Fenaroli’s handbook of flavor ingredients.—5th ed. / George A. Burdock. p. cm. Ref. ed. of: Fenaroli’s handbook of flavor ingredients / George A. Burdock. 4th ed. c2002. Includes bibliographical references and index. ISBN 0-8493-3034-3 (alk. paper) 1. Flavoring essences—Handbooks, manuals, etc. I. Title: Handbook of flavor ingredients. II. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients. III. Title. TP418.B86 2004 664¢.5—dc22

2004051965

This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. The consent of CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press for such copying. Direct all inquiries to CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe.

Visit the CRC Press Web site at www.crcpress.com © 2005 by CRC Press No claim to original U.S. Government works International Standard Book Number 0-8493-3034-3 Library of Congress Card Number 2004051965 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper

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DEDICATION Dedicated to Ioana, Meredith and Mike

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PREFACE Since publication of the first edition of Fenaroli’s Handbook of Flavor Ingredients in 1971, Fenaroli’s has remained the standard 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 edition added 200+ entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This edition is likewise expanded with over 100 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership 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 supplement1 should not be confused, for they are not the same and not even related.2 Both the statutory and regulatory language is very clear in making the distinction between these two entities. Even the standard for determining safety of GRAS vs. dietary supplements is different (GRAS substances are held to a higher standard of safety).3 For the same reasons, dietary supplements are not GRAS (nor are food additives, for that matter) and cannot be added to food for the purpose of providing a dietary supplement.4 The reader should also note that a substance is GRAS for no other purpose and at no other amount (i.e., level of use) than for which it was approved. The position of FDA was re-asserted with the following statement: 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 meaning of “safe,” “common knowledge,” “notified substance,” etc., are addressed in 62 Fed. Reg. 18937 (April 17, 1997) or log on to www.burdockgroup.com.

1

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. 3 The reader is referred to a discussion of this distinction (Burdock, G.A., 2000). Dietary supplements and lessons to be learned from GRAS, Regulatory Toxicology and Pharmacology 31:68-76). Copies are also available upon request at www.burdockgroup.com. 4 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. 2

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Safety-In-Use Most, but not all, of the ingredients cited in this book are either foods or products thereof, 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 determinations 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, safrole, 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). 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). 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 contemporaneous data, not simply historical information that may be outdated.

Sources and Information It was not possible in all cases to obtain details regarding specifications, approved uses, etc., so otherwise available information was used. For example, while FEMA publishes use levels and categories of use for GRAS substances (in the journal Food Technology), FEMA has not made equally available information such as complete specifications or identification (e.g., CAS numbers) for the substances upon which it has conferred GRAS status. In all cases, where critical information was not available, a good faith effort was made to obtain information from the public venue with the assumption 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. 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, DC. 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.). WileyVCH, New York. Budvari, S. et al. (eds.) (2000). Merck Index. (12th ed.). Chapman & Hall/CRCnetBase, Boca Raton, FL.

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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. 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. 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. Foster, S. (ed.) (1992). Herbs of Commerce (1992). American Herbal Products Association, Austin, TX. Lucas, C.D. et al. (1999). Flavor and Extract Manufacturers’ Association of the United States 1995 Poundage and Technical Effects Update Survey, Washington, DC. Mosciano, G. (1991). Organoleptic characteristics of flavor materials. Perfumer and Flavorist 21(4):51-55; (5):49-54; (6):49-52. 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 flavor 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. 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. 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. Smith, R.L. and Ford, R.A. (1993). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 16. GRAS substances. Food Technology 47(6):104-117.

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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. 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. 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.

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ACKNOWLEDGMENTS The editor would like to thank Dr. Madhusudan Soni for his scientific expertise and Deborah Pizzimenti for her organizational wizardry; their tireless efforts represent the core of this edition. Thanks also to Drs. James Griffiths, Alan Hood and Ray Matulka; Erica Dineson, Carolyn Schaner, Morgan Griffiths, Tim Fritz and Jessica Marrero for their contributions including, but not limited to data gathering, data entry, editing and indexing. Thanks also to all those who provided help and information for this and the previous editions. Thanks also to those who have made suggestions for improvements 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. 780 US Highway 1 – Suite 300 Vero Beach, Florida 32962 www.burdockgroup.com

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THE AUTHOR George A. Burdock, Ph.D., is a principal in the toxicology consulting firm of the Burdock Group, with offices in Vero Beach, Florida, and Washington, D.C. Dr. Burdock is an internationally recognized authority on the safety of food ingredients, personal care products and dietary supplements. He has more than 20 years of experience dealing with regulatory issues related to product safety and risk assessment. He has over 40 publications in scientific journals and has published two books, the previous two editions 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 previous edition 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 (associate member), the American College of Toxicology and the Institute of Food Technologists.

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CONTENTS Introduction ......................................................................................................................... xvii Glossary.................................................................................................................................xxi Brief Explanation of a Synthetic Flavor.............................................................................xxix Brief Explanation of a Natural Flavor .................................................................................xxx Flavor Ingredients A ...............................................................................................................................................1 B ...........................................................................................................................................121 C ...........................................................................................................................................225 D ...........................................................................................................................................383 E............................................................................................................................................523 F............................................................................................................................................651 G ...........................................................................................................................................687 H ...........................................................................................................................................747 I.............................................................................................................................................885 J.............................................................................................................................................983 K ...........................................................................................................................................991 L............................................................................................................................................995 M.........................................................................................................................................1049 N .........................................................................................................................................1353 O .........................................................................................................................................1403 P..........................................................................................................................................1477 Q .........................................................................................................................................1663 R .........................................................................................................................................1673 S..........................................................................................................................................1697 T..........................................................................................................................................1751 U .........................................................................................................................................1855 V .........................................................................................................................................1871 W ........................................................................................................................................1899 X .........................................................................................................................................1905 Y .........................................................................................................................................1909 Z..........................................................................................................................................1917 General Index .....................................................................................................................1921 Index of Chemical Abstracts Service (CAS) Registry Numbers ......................................1981 Index of FEMA Numbers ..................................................................................................1997

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INTRODUCTION Definition of a Flavor As might be expected, the definition of a flavor will vary according 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)). 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”5 (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, protein 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 natural 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 flavors 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 products 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.

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 substance, although present in nature, may also be produced synthetically. 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; it is therefore nature identical. The use of this term is an artifact of regulation because the approval process in some European countries was much easier for those substances 5 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 flavors or sweeteners (such as cinnamon or aspartame), but used at concentrations below their own threshold of perception, may also enhance the flavor of other ingredients.

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with a natural counterpart. The term nature identical was never embraced by 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 88/3886 addresses “flavouring,” “flavouring substance” and even “flavouring preparation” 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, including 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 flavourings, smoke flavourings or mixtures thereof; (b) ‘flavouring substance’ means a defined chemical substance with flavouring properties which is obtained: (i) by appropriate physical processes (including distillation and solvent extraction) or enzymatic or microbiological processes from material of vegetable or animal origin either in the raw state or after processing for human consumption by traditional food-preparation processes (including drying, torrefaction and fermentation) (ii) by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin as described in (i) (iii) by chemical synthesis but which is not chemically identical to a substance naturally 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 flavouring 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 consumption by traditional food-preparation processes (including drying torrefaction and fermentation); (d) ‘process flavouring’ means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180oC for a period not exceeding 15 minutes a mixture of ingredients, not necessarily themselves having flavoring 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]

6 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.

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This directive is binding on member states, with the exception that 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 chemical 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 compound which has flavouring properties. It is obtained either by isolation from a natural source or by synthesis. Flavouring properties are those which are predominantly 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 “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 agencies might be in their definitions, none is so comprehensive as the following: “Flavor is the sum of those characteristics of any material 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 interpreted by the brain.”7 This definition reminds us that flavor can be an experience as well as a sensation. Consider the pain, bite and heat associated with capsicum (red pepper), piperine (black pepper) and allylisothiocyanate (horseradish) as part of the “total experience” 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.

7

Hall, R.L. (1968). Food flavors: benefits and problems. Food Technol. 22:1388.

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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. Acceptable Daily Intake (ADI): 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). Acidulant: An agent that serves several purposes in modern food processing, in addition to its major role of rendering foods more palatable and stimulating to the consumer. 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 “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 ingredient of very low toxicity that, on the basis of the information 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 sterically 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 substance. See also the regulatory definition (21 CFR §101.22). Auto-oxidation: A series of spontaneous and degradative reactions 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 commercial 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 example, 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.

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Bulking: Mixing of one or more lots of the same flavorful material 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 FDA. Citrus flavors: Flavors made from the oils and juices of the citrus fruits (e.g., orange, lemon, lime, tangerine, grapefruit, mandarin and bergamont); also, synthetic ingredients used to simulate these flavors. Clouding agent: A flavoring adjunct used to create a translucent or opaque appearance in citrus drinks. CoE: Council of Europe. CoE chemically defined categories: Chemically defined flavoring substances that are divided into Category A (flavouring substances which may be used as foodstuffs (referred to as List 1 substances in previous designations) and Category B (flavouring 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 usage levels do not exceed levels designated, and pending the submission of additional data, an ultimate opinion will be rendered. CoE natural flavouring categories: Category 1 – Plants, animals and other organisms, and parts of these or products 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 constitute a risk to the consumer. Category 3 – Plants, etc., normally consumed in Europe which contain defined “active principles” or “other chemical components” 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 the which contain “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.

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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 flavoring mixture (flavor) composed of two or more substances. 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 finished 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 evaporation, such as distillation. The juice is usually concentrated to the strength of 5 to 6 times the single-fold juice. The essences are usually added back to the concentrate 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 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 FDA (NRC, 1989). The last survey was conducted in 1987 and was based on a voluntary reporting by manufacturers of the volume of ingredients 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 category in which the substance may be found and conversely, some consumers may seek out the substance; therefore, distribution of consumption may be uneven. In order to compensate for these variables, FDA assumes (1) only 60% of the actual value was reported and (2) only 10% of the U.S. population (243.9 million in 1987) consumes 100% of the calculated amount (Clydesdale, 1997). Again, the assumption is made for a 60 kg individual. Council of Europe (CoE):8 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. 8

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.

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Distillation: The separation of a more volatile part of a substance from those less volatile by vaporizing and subsequent condensation. Two types are generally used: steam and fractional distillation. Distilled oil: The oil separated from a botanical material by distillation methods. Dry solubles: Natural spice oils and/or oleoresins extended on a soluble, dry, edible carrier. EEC: European Economic Community = European Union. EINECS: European Inventory of New and Existing Chemicals. ELINCS: European List of Notified Chemical Substances. Emulsion: A system containing two immiscible liquids in which one is dispersed as very small droplets or globules 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 monosodium glutamate.) EOA: Essential Oil Association. Essence: Concentrated fragrance or flavorant. In some countries, essence is used to designate volatile oils, but in the U.S., 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 volatile 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. 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 material, 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 bitter almond oil.

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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). 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 animal feed” (see 21 CFR §170.3). Food additive: Indicates any substance approved for addition to food by FDA on the basis of a food additive petition. Food additives are but one category of the allinclusive designation, food ingredients. Other categories of food ingredients include, but are not limited to GRAS substances, prior-sanctioned substances and color additives (both certified and noncertified). Although each category is distinct under FDA regulations, some substances 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 FDA has defined through regulation such as mayonnaise, macaroni, farina, French dressing or milk chocolate. Food standards 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, indicating any substance (and its intended use) that has been granted GRAS status by experts (either in or outside FDA). (See 21 CFR §170.30.) GRAS affirmed: A substance whose GRAS status has been designated by one party and is affirmed GRAS by FDA (21 CFR §184.1). The FDA GRAS Affirmation Program played a large role initially in incorporating 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), which provides for a notification system to FDA for any substance found to be GRAS. The notification system is voluntary. Herbs of commerce (HOC): 21 CFR §101.4(h) – part of the labeling 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 edition, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51.” This designation 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 provisions 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 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. 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).

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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, no longer employed. IOFI: International Organization of Flavour Industries. Isolate: A chemical or fraction obtained from a natural substance. 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 technological, 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 browning of food; proceeds mainly from reactions of reducing 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. 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 resulting 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 provided 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 substance 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. 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. Possible average daily intake (PADI): 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 Market Research Corporation of America mean frequency of eating and USDA mean portion size of 34 general food categories). Therefore, the FEMA PADI (in milligrams/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 marshmallow cream cookies (a relatively rarely eaten food) would account for very little consumption, but the FEMA assumption is the substance is added to all baked goods, not just the small portion of baked goods represented by an exotic cookie.

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Prior-sanctioned food ingredient: A substance approved for the addition to food by FDA or USDA prior to September 6, 1958, and whose approval remains in place. FDA prior-sanctioned substances include several 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 represents permissible human weekly exposure to those contaminants unavoidably associated with the consumption 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. FDA recognizes 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 report, “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 in the final food. Examples include enzymes for processing 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 (distillation or expression), without concentration. Solid extract: A water-soluble concentrated extractant resulting from the extraction of plant matter using water-compatible solvents. If the concentrated product is oilsoluble, 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 substances are needed to complete the flavoring. Synthetic: Produced by chemical means, but not to be confused with the term artificial. Terpeneless oil: Removal of some terpenes to provide stability because they contribute to the instability of an essential oil. However, removal of all terpenes may severely undermine the flavor. There is no standard of what constitutes a “terpeneless oil.” Theoretical added maximum daily intake (TAMDI): 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 substance is added. The estimated daily would presumably maximized as well, using the 90th or 95th percentile consumption. 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.

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Type or class: The flavorist’s tendency to group similar flavors together, for example, red flavors (flavorings): strawberry, 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.

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Brief description of industrial processes

FEMA GRAS approved uses only (in ppm). There may be other (unpublished) use levels

FEMA Possible Average Daily Intake (PADI), IOFI designation (Natural, Nature Identical or Artificial

See Glossary for detailed explanation

Describes the organoleptic characteristics and other relevant information

Names appearing in bold are the most common synonyms

Preferred name (usually the most commonly used FDA name) 105-57-7 35

EEC No.: EINECS No.:

35 203-310-6

FEMA No.: JECFA No.:

2002 NAS No.: n/a

2002

97.0% of C6H1402

Assay

Usual 5.00 65.20 154.70 Max. 13.33 89.70 154.70

Usual 36.39 4.20 5.41

Max. 66.78 4.20 10.55

0.821-0.827 at 25˚C

Soluble in alcohol

Food Category Gelatin, pudding Hard candy Nonalcoholic beverages

Specific gravity

Solubility

Synthesis: From ethyl alcohol and acetaldehyde in the presence of anhydrous calcium chloride. 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.

Food Category Alcoholic beverages Baked goods Chewing gum

Reported uses (ppm): (FEMA, 1994)

Colorless to pale-yellow liquid

Appearance

Specifications: (FCC, 1996 and proposed 2000)

C6H1402/118.18

Description: A colorless liquid with a pungent, green, woody solvent pleasant odor and whisky or nutty taste. 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: n/a Trade association guidelines: FEMA PADI: 11.580 mg IOFI: Nature Identical Empirical Formula/MW:

CAS No.: CoE No.:

Synonyms: Acetaldehyde diethyl acetal

ACETAL

BRIEF EXPLANATION OF A SYNTHETIC FLAVOR

Reported in the literature for substances designated by IOFI as “Nature Identical”

Representative values in distilled water unless otherwise designated

Representative values from the literature

FCC specifications where available, otherwise JECFA or presumed article of commerce

Chemical formula, molecular weight (grams/mole) and chemical structure

United States and European regulatory agencies. See Glossary for description of each term

Identification numbers. See Glossary for description of each

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xxx


Included for those plants from which flavoring substances are derived

FEMA Possible Average Daily Intake (PADI), IOFI designation (Natural, Nature Identical or Artificial

Describes the plant (and plant parts) from which the flavoring is derived

Identification numbers. See Glossary for description of each

Genus and species name

Preferred name (usually the most commonly used FDA name)

9000-01-05 EEC No.: n/a EINECS No.:

8 232-519-5


2001 NAS No.: n/a

2001

Not more than 3 mg/kg

White or yellowish-white spheroidal tears Solubility

One gram dissolves in 2 ml water

Insoluble matter Not more than 1%

Usual 0.59 0.78 0.07 Max. 1.53 3.84 0.18

Food Category Imitation dairy Instant coffee/tea Meat products

Usual 9.56 0.13 0.99

Max. 12.50 0.80 3.37

Composition: Four acetophenone glycosides were isolated from the butanol-soluble fraction. Aroma threshold values: n/a Taste threshold values: Absolute; taste characteristics at 15 ppm: spicy sweet, fruity and honey with a woody herbal nuance.

Food Category Alcoholic beverages Baked goods Breakfast cereals

Physical-chemical characteristics: The oil is a mobile pale-yellow liquid exhibiting a peculiar odor and an extremely bitter flavor. Reported uses (ppm): (FEMA, 1994)

Arsenic (as AS)

Appearance

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. Consumption: Annual: 12,000,000 lb Individual: 10.1694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 184.1330, 582.7330, 27 CFR 24.246, 240.1051 FDA (other): Approved as an excipient (CDER, 1996); HOC (1992) JECFA: ADI: Not specified (1989) Trade association guidelines: FEMA PADI: 2.47 mg IOFI: Naturall Specifications: (FCC, 1996)

CAS No.: CoE No.:

Botanical name: Acacia sengal (L.) willd Botanical family: Leguminosae Other names: Acacia sengal gum; Arabic gum

ACACIA GUM

BRIEF EXPLANATION OF A NATURAL FLAVOR

Reported in the literature for substances designated by IOFI as “Nature Identical”


FEMA GRAS approved uses only (in ppm). There may be other (unpublished) use levels

FCC specifications where available, otherwise JECFA or presumed article of commerce

United States and European regulatory agencies. See Glossary for description of each term

See Glossary for detailed explanation

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Flavor Ingredients

1

A ACACIA GUM Botanical name: Acacia sengal (L.) willd. Botanical family: Leguminosae Other names: Acacia sengal gum; Arabic gum; gum Arabic; Acacia delbata gum; Acacia solution; Acacia syrup; Australian gum; Gum Arabic; Indian gum; Wattle gum CAS No.: CoE No.:

9000-01-05 n/a

FL No.: EINECS No.:

n/a FEMA No.: 232-519-5 JECFA No.:

2001 n/a

NAS No.:

2001

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 parttime 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 supervision, 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 property 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: 12000000.00 lb Individual: 10.1694 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 169.179, 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

Arsenic (as As)

White or yellowish white spheroidal tears

Not more than 3 mg/kg

Heavy metals (as Pb) Not more than 0.002%

Identification

To 10 ml of a cold 1-in-50 solution of acacia, add 0.2 ml diluted lead sub-acetate TS; a flocculent, or curdy, white precipitate is formed immediately (Part 1 of 2)


2

Fenaroli’s Handbook of Flavor Ingredients

Specifications: (FCC, 1996) (Continued) Ash (acid-insoluNot more than 0.5% ble)

Insoluble matter

Ash (total)

Solubility

Not more than 4%

Not more than 1% 1 g Dissolves in 2 ml water (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Condiments, relishes Confection, frosting Fats, oils Frozen dairy Fruit juice Fruit ices Gelatins, puddings Hard candy

Usual 0.59 0.78 0.07 27.83 0.09 12.72 4.34 0.24 0.36 5.00 0.61 276.50

Max. 1.53 3.84 0.18 28.04 0.11 14.86 12.61 0.32 0.56 9.99 5.28 284.70

Food Category Imitation dairy Instant coffee, tea Meat products Milk products Nonalcoholic beverages Nut products Other grains Snack foods Soft candy Soups Sugar substitutes

Usual Max. 9.56 12.50 0.13 0.80 0.99 3.37 0.04 0.04 0.36 0.66 6.38 7.28 10.00 10.00 5.72 28.57 269.20 452.10 0.04 0.04 10.00 10.00

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.: CoE No.:

105-57-7 35

FL No.: EINECS No.:

06.001 203-310-6


2002 n/a

NAS No.:

2002

Description: A colorless liquid with a pungent, green, woody solvent pleasant odor and whisky or nutty taste. As a flavor ingredient, it is used in fruit, rum and whiskey. Acetal tends to polymerize on standing. 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: n/a Trade association guidelines: FEMA PADI: 11.580 mg IOFI: Nature Identical Empirical Formula/MW: C6H1402/118.18 Specifications: (FCC, 1996 and proposed 2000) Appearance


Refractive index

1.379-1.384 at 20∞C (Part 1 of 2)


Flavor Ingredients

3

Specifications: (FCC, 1996 and proposed 2000) (Continued) Assay

97.0% of C6H1402

Solubility

Boiling point 102∞C

Specific gravity

Soluble in alcohol (1 ml in 1 ml 95% ethanol) propylene glycol and vegetable oils; slightly soluble in water 0.821-0.827 at 25∞C (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Fats, oils Frozen dairy

Usual 5.00 65.20 154.70 1.80 35.66

Max. 13.33 89.70 154.70 2.50 72.70

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 36.39 4.20 5.41 32.69

Max. 66.78 4.20 10.55 55.93

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.: CoE No.:

75-07-0 89

FL No.: EINECS No.:

05.001 200-836-8


2003 80

NAS No.:

2003

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 172.515, 182.60, 582.60 FDA (other): n/a JECFA: ADI: Acceptable (no safety concern at current level of intake) (1997) Trade association guidelines: FEMA PADI: 35.261 mg IOFI: Nature Identical Empirical Formula/MW: C2H4O/44.05 Specifications: (FCC, 1996) Appearance Acid value

Colorless, liquid 5.0

Boiling point Residue on evaporation

Assay, minimum

99.0%

Solubility

21∞C 0.0006% Miscible in water, alcohol and organic solvents


4


Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Cheese Chewing gum Condiment, relish Confection, frosting Fats, oils Frozen dairy Fruit ices Gelatin, pudding Gravies

Usual Max. 470.00 470.00 30.00 280.00 0.0005 600.00 0.78 9.20 0.50 5.00 83.00 2000.00 0.10 4.00 94.00 150.00 50.00 100.00 8.10 100.00 0.61 53.00

Food Category Hard candy Imitation dairy Jams, jellies Meat products Milk products Nonalcoholic beverages Reconstituted vegetables Snack foods Soft candy Sweet sauce

Usual Max. 9.29 21.49 0.20 0.70 23.00 50.00 1.67 5.53 76.00 76.00 38.00 190.00 0.0085 0.02 0.25 10.00 3.00 1000.00 13.00 230.00

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, subsequent 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 pineapple; in the distillation waters of Monarda punctata, orris, cumin, chenopodium; in the essential oils of Litsea cubeba, Magnolia grandijlora, 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: 2-Butoxy-2-phenylethoxy-ethane Acetal R; Pepital; 1-Phenethoxy-1-propoxyethane; Propyl phenethyl acetal; 2-(1-Butoxyethoxy)ethyl benzene; Benzene, 2-(1-butoxy ethoxy)ethyl-; 2-(1-Butoxyethoxy)ethyl benzene CAS No.: CoE No.:

64577-91-9 FL No.: n/a EINECS No.:

06.036 264-948-9


3125 n/a

NAS No.:

3125

Description: A liquid with a green vegetable odor and a green paper taste. Used in vegetable and fruit flavors. Consumption:Annual: 230∞F

Refractive index Specific gravity

1.1595; 1.4770 1.4798

Reported uses (ppm): (FEMA, 1996) Food Category Baked goods Confection, frosting Gelatins, puddings Hard candy Imitation dairy

Usual 5.00 2.00 2.00 2.00 2.00

Max. 10.00 5.00 5.00 5.00 5.00

Food Category Meat products Snack foods Soft candy Soups

Usual 2.00 2.00 2.00 1.00

Max. 5.00 5.00 5.00 2.00

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-hydroxyphenyl)-, acetate; 4-(p-Hydroxyphenyl)-2-butanone, acetate; 4-(3-Oxobutyl)phenyl acetate CAS No.: CoE No.:

3572-06-3 n/a

FL No.: EINECS No.:

09.288 222-682-0


Description: A yellow liquid with sweet, raspberry, fruity odor. Consumption: Annual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.048 mg Empirical Formula/MW: C12H14O3/206.24

3652 n/a

NAS No.:

3652

Individual: n/a

IOFI: Artificial


Flavor Ingredients

19

Specifications: (Burdock, 1997) Appearance Assay Boiling point

Yellow liquid 98% 155∞C at 2.5 mmHg


1.5088 at 20∞C 1.0977

Reported uses (ppm): (FEMA, 1994) Food Category Chewing gum Confectionary, frosting Fruit ices Gelatins, puddings Hard candy

Usual 5.00 0.50 0.50 1.00 1.00

Max. 10.00 1.00 1.00 2.00 2.00

Food Category Imitation dairy Jams, jellies Nonalcoholic beverages Soft candy

Usual 0.20 0.20 0.20 0.50

Max. 1.00 1.00 0.50 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-dimethyl-1H-inden-4-yl)CAS No.: CoE No.:


07.133 236-114-4


3653 n/a

NAS No.:

3653

Description: A crystalline compound with a mild, sweet, musky odor. Consumption: Annual: 11 (0.5 to 10); Saponification value: 14 to 69; Ester value: 13 to 40; Solubility: Turbid in 95% alcohol. North American oil: Specific gravity: 20∞C: 0.823 to 0.877; Refractive index at 20∞C: 1.4705 to 1.4856; Acid value: 1 to 3.6; Ester value: 44.1 to 61; Solubility: 1:3 to 1:5.4 in 94% ethanol. California oil: Specific gravity: 20∞C: (Lupulin — 0.8312) (Hops — 0.8265); Optical rotation: (Lupulin — +0∞73) (Hops — –0∞73); Refractive index at 20∞C: (Lupulin — 1.4735) (Hops — 1.4720); Acid value: (Lupulin — 0.91) (Hops — 1.06); Ester value: (Lupulin — 41.3) (Hops — 41.4); Solubility: (Lupulin — 1:0.95 to 0.99 in 95% ethanol) (Burdock, 1997). Physical–chemical characteristics: It is a light yellow to greenish-yellow liquid. Age darkens the color and the oil tends to become viscous. It is soluble in most fixed oils, with an opalescent appearance. Hops oil is practically insoluble in propylene glycol.

3034_H.fm Page 842 Thursday, October 21, 2004 12:27 PM

842


Essential oil composition: The oil contains b-myrcene, dipentene, a- and b-carophyllene, humulone, linalool, methyl nonyl ketone and other substances (Burdock, 1997). The volatile oil primarily is composed of humulene (a-caryophyllene), myrcene, b-caryophyllene and farnesene, which account for more than 90% of the oil fraction.75 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Chewing gum Baked goods Frozen dairy

Usual 1.66 1.26 6.04 4.33

Max. 3.64 1.46 9.80 12.04

Food Category Gelatins, puddings Hard candy Nonalcoholic beverages Soft candy

Usual 15.22 0.36 1.12 3.87

Max. 30.25 0.50 1.65 8.66

Aroma threshold values: n/a Taste threshold values: n/a

HOREHOUND (HOARHOUND) Botanical name: Marrubium vulgare (Tourn.) L. Botanical family: Labiatae Other names: Hoarhound; White horehound Foreign names: Marrube blanc (Fr.), Gemeiner Andorn (Ger.), Marrubio blanco, Marroyo (Sp.), Marrubio (It.) CAS No.: CoE No.:

977001-59-4 n/a

FL No.: EINECS No.:

n/a n/a


n/a n/a

NAS No.:

6200

Description: Horehound is a perennial herb indigenous to Britain, but commonly grows wild on arid or sandy soils in a maritime or mountain climate. The herb is widespread throughout Europe, Asia and North Africa as well as the U.S. and Canada. The plant grows to a height of approximately 100 cm (3 ft) and has oval leaves covered with white, wooly hairs. Horehound bears small, white flowers in dense whorls that bloom from May to October. The flower is the part used. Horehound has a bitter, tonic, balsamic odor. Derivatives: Fluid extract and tincture. Marrubiin, a lactone with a diterpene structure, is the characteristic constituent responsible for the pharmacologic properties of the extracts. Consumption: Annual: 21∞ 1:3 and more in 70% alcohol; soluble in most fixed oils and Solubility propylene glycol; insoluble in glycerin and water Specific gravity 0.830-0.836

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy

Usual 8.69 23.65 3.90

Max. 13.55 23.65 6.68

Food Category Hard candy Meat products Nonalcoholic beverages

Usual Max. 5.79 5.79 0.027 0.027 1.72 3.11 (Part 1 of 2)

3034_L.fm Page 1005 Wednesday, October 13, 2004 3:14 PM

Flavor Ingredients

1005

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatins, puddings

Usual 3.98

Max. 6.56

Food Category Soft candy

Usual Max. 4.80 8.34 (Part 2 of 2)

Synthesis: Commercially prepared by hydrogenation of lauric acid; normally employed as a replacement for the corresponding aldehyde. Aroma threshold values: Detection: 73 to 820 ppb Taste threshold values: n/a Natural occurrence: Reported found in the oil of Mexican lime and in the oil from flowers of Furcraea gigantean. Also reported found in apple, banana, sour cherry, citrus peel oils, melon, pineapple, potato, thymus, cheeses, butter, milk powder, chicken and beef fat, cooked pork, beer, whiskies, white wine, peanuts, beans, mushrooms, mango, coriander seed and leaf, rice, Bourbon vanilla, endive, crab, clam, Cape gooseberry, pawpaw and maté.

LAVANDIN Botanical name: Lavandula hybrida Rev., hybrid between L. latifolia Vill. (spike lavender) and L. officinalis Chaix (true lavender). The species L. officinalis is discussed separately under Lavender. Botanical family: Labiatae Other names: Aspic; Lavender; Lavandin (usually refers to particular hybrid); Spike lavender; True lavender Foreign names: Lavandin (Fr.), Lavandin (Ger.), Lavandin (Sp.), Lavandino (It.) Description: Herbaceous hybrid plant that is a cross between lavender and spike lavender. It grows in several varieties, a few of which resemble lavender, while others resemble spike lavender. Originally, the plant grew wild as the result of natural cross-pollination. Today, lavandin is cultivated almost exclusively in southern France (Var, Vaucluse and Drome). Lavandin production in other Mediterranean countries (Italy, Yugoslavia, Spain) is very limited compared to French production. Lavender plants are evergreen shrubs that grow up to 100 cm (3 ft). The plant has small blue or purple flowers. The narrow leaves are gray when young and turn green as they mature. The part used is the flowering herb. Lavandin has a camphoraceous, fresh, herbaceous odor reminiscent of lavender. Derivatives: Concrete and absolute. The concrete is prepared in approximately 1.5 to 2.0% yields by solvent extraction of the freshly cut flowering herb. It is a dark-green, viscous mass. An absolute is obtained in approximately 45% yields by distillation of the concrete with diethylene glycol. Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Essential oil composition: Generally lavender flowers contain 1 to 3% essential oil. Hybrids of lavandin contain a higher volatile oil with variable composition. Lavender oil is a complex mixture of approximately 150 compounds; the most abundant of these are linaloyl acetate (30 to 55%), linalool (20 to 35%), cineole, camphor, b-ocimene, limonene, caproic acid, caryophyllene oxide and tannins (5 to 10%). Aroma threshold values: n/a Taste threshold values: n/a


1006


Lavandin Oil Other names: Absolute lavandin; Hyperabsolute lavandin; Lavandin abrialis oil; Lavandin absolute; Lavanding absolute green; Lavanding concrete; Lavandin oil; Lavender alcohols; Levandin oil; Oil lavandin abrialis; Oil of lavandin; Oils, lavandin CAS No.: CoE No.:

8022-15-9 n/a

FL No.: EINECS No.:

n/a n/a


2618 n/a

NAS No.:

2618

Description: There are two essential oils: Lavandin Oil: Obtained by steam distillation of the flowering stalks, lavandin oil has strong, lavender-like, but more pronounced camphoraceous, odor; Lavandin Abrial Oil: Also obtained by steam distillation of the plant material in much higher yields. The odor of this oil is more earthy and camphoraceous than lavandin oil and also is reminiscent of lavender. Consumption: Annual: 65.00 lb Individual: 0.00005508 mg/kg/day Regulatory Status: CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavandin. JECFA: n/a Trade association guidelines: FEMA PADI: 2.396 mg IOFI: Natural Specifications: For Lavandin oil Abrial type (FCC, 1996) Angular rotation

Between –2∞ and –5∞

Refractive index

Between 1.460 and 1.464 at 20∞C

Assay

Not less than 28.0% and not more than 35.0% of esters, calculated as linalyl acetate (C12H20O2)

Solubility in alcohol

Passes test

Specific gravity

Between 0.885 and 0.893

Heavy metals (as Pb) Passes test

Specifications: For Lavandin oil (Burdock, 1997) Ester content (as linalyl acetate) Optical rotation Refractive index

22

Solubility

1:3 in 70% ethanol

–1∞-7∞ 1.4580-1.4660 at 20∞C

Specific gravity

0.885-0.896 at 20∞C

Physical–chemical characteristics: Abrial-type oil is a pale-yellow to yellow liquid. It is soluble in most fixed oils and in propylene glycol. It is soluble with opalescence in mineral oil, but it is relatively insoluble in propylene glycol. Essential oil composition: The main constituents of lavandin oil include linalool, linalyl acetate, camphor, cineol, borneol, terpenes and ethylamyl ketone. The essential oil from Lavandula angustifolia Mill. is characterized by the presence of alcohols (58.8%) and esters (32.7%).89 Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

89 Daferera

Usual 2.52 11.99 8.57

Max. 5.56 16.78 12.83

et al. (2000). J. Agric. Food Chem. 48, 2576.

Food Category Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 6.54 2.52 9.34

Max. 10.24 5.56 14.13


Flavor Ingredients

1007


LAVENDER Botanical name: Lavender officinalis chaix Botanical family: Libiatae Other names: True lavender Foreign names: Lavande (Fr.), Lavendel (Ger.), Lavanda (Sp.), Lavanda (It.) CAS No.: CoE No.:

977001-82-3 n/a

FL No.: EINECS No.:

n/a n/a


2619 n/a

NAS No.:

2619

Description: Wild or cultivated shrub having erect, branched stems with a woody lower portion; opposite, whitish-green, narrow leaves; lilac-purple flowers in glomerulate spikes placed at the tip of branches. The plant grows in Mediterranean areas (French–Italian Alps), England, North America, North Africa and several European countries. The parts used are the flowering tops and stalks. Lavender has a sweet, herbaceous, slightly floral odor. Derivatives: Infusion, tincture, concrete and absolute Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: 21 CFR 182.10 FDA (other): HOC (1992) — Lavandula angustifolia; Lavandula stoechas JECFA: n/a Trade association guidelines: FEMA PADI: 0.008 mg IOFI: Natural Essential oil composition: Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2'-O-bD-apiofuranosyl)-b-D-glucopyranoside and trans-p-coumaric acid 4-O-(2'-O-b-D-apiofuranosyl)-b-D-glucopyranoside were isolated and identified from lavender together with 4hydroxyacetophenone 4-O-(6'-O-b-D-apiofuranosyl)-b-D-glucopyranoside, luteolin 7-O-bD-glucoside, 7- and 3'-O-b-D-glucuronide, 6-hydroxyluteolin 7-O-bD-glucoside and 7-Oglucuronide, and 6,8-di-C-b-D-glucosylapigenin (vicenin-2). The luteolin glucuronides and vicenin-2 were identified as new sage constituents.90 Reported uses (ppm): (FEMA, 1994) Food Category Nonalcoholic beverage

Usual 0.08

Max. 0.08


Lavender Absolute CAS No.: CoE No.:

977126-26-3 n/a

FL No.: EINECS No.:

n/a n/a


2620 n/a

NAS No.:

2620

Description: Prepared from the concrete in approximately 50 to 60% yields. It is dark-green and is sometimes decolorized using activated charcoal. Consumption: Annual: 3.33 lb Individual: 0.00000282 mg/kg/day Regulatory Status: 90

Lu and Foo. (2000). Phytochemistry 55, 263.


1008


CoE: n/a FDA: 21 CFR 182.20 FDA (other): See above, Lavender. JECFA: n/a Trade association guidelines: FEMA PADI: 3.565 mg Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 4.00 17.43 13.09

Max. 8.00 23.00 18.00

IOFI: Natural


Usual 13.04 3.48 13.92

Max. 15.71 6.97 19.42


Lavender Concrete CAS No.: CoE No.:

977089-32-9 n/a

FL No.: EINECS No.:

n/a n/a


2621 n/a

NAS No.:

2621

Description: By extraction with benzene or other solvents of the partially dried flowering herb, the concrete is prepared in approximately 1.5 to 2.0% yields. It is a viscous liquid with a dark-green color and sweet, herbaceous odor. Consumption: Annual: 90% distills below 170∞C +11∞19' (P. palustris); -19∞19' (P. caribaea)

Refractive index

1.465-1.478 at 20∞

Specific gravity

0.860-0.875 at 15.5∞C

Physical–chemical characteristics: Turpentine steam-distilled is a clear, colorless, mobile liquid. Composition: Composed primarily of C10H16 terpene hydrocarbons: a-Pinene, b-pinene, limonene, 3-carene, camphene. May contain other acyclic, monocyclic, or bicyclic terpenes, oxygenated terpenes and anethole. Exact composition varies with refining methods and the age, location and species of the soft wood source. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Condiments, relishes Frozen dairy

Usual 4.00 15.32 2.96 7.45 4.95

Max. 13.50 20.58 7.10 7.45 9.90

Food Category Gelatins, puddings Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 4.98 18.75 1.00 5.02 5.55

Max. 9.96 18.75 10.00 9.90 10.79


L-TYROSINE Synonyms: (–)-alpha-Amino-p-hydroxyhydrocinnamic acid; L-2-Amino-3-p-hydroxyphenylpropanoic acid; alpha-Amino-beta-(4-hydroxyphenyl)propionic acid; Benzenepropanoic acid, alpha-amino-4-hydroxy-; Benzenepropanoic acid, alpha-amino-4-hydroxy-, (S)-; Chemodyne tyrosine; beta-(p-Hydroxyphenyl)alanine; Propanoic acid, 2-amino-3-(4hydroxyphenyl)-; Propanoic acid, 2-amino-3-(4-hydroxyphenyl)-, (S)-; L-Phenylalanine, 4-

3034_T.fm Page 1853 Thursday, October 21, 2004 3:52 PM

Flavor Ingredients

1853

hydroxy-; Tyrosine; Tyrosine, L- (8CI); L-Tyrosine (9CI); p-Tyrosine; L-p-Tyrosine; Tyrosine chemodyne; Tyrosinum. CAS No.: CoE No.:

60-18-4 n/a

FL No.: EINECS No.:

17.022 200-460-4


3736 n/a

NAS No.:

3736

Description: L-Tyrosine is odorless and has a bland taste. L-Tyrosine is a nonessential amino acid, as it is synthesized in the human body from phenylalanine. It is a precursor to epinephrine, norepinephrine and dopamine, three important neurotransmitters. Consumption: Annual: 131,833.33 lb Individual: 0.01117 mg/kg/day Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.344 mg IOFI: n/a Empirical Formula/MW: C9H11NO3/181.19 Specifications: (FCC, 1996) Appearance Assay

Colorless or white, crystalline powder Not less than 98.5% and not more than 101.5% of C9H11NO3 after drying

Heavy metals Not more than 0.003% (as Pb)

Identification Lead

Loss on drying

Residue Not more than 0.1% on ignition

Solubility

Heat 5 ml of a 1-in-1000 solution with 1 ml of triketohydrindene hydrate TS; a reddishpurple color is produced Not more than 10 mg/kg

Not more than 0.3%

Specific rotation

1 g is soluble in about 230 ml of water; it is soluble in dilute mineral acids and in alkaline solutions; it is very slightly soluble in alcohol [d]20ºD : Between –11.3o and –12.3o after drying or [e]25oD : between –10.0o and –11.0o after drying

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Condiments, relishes Meat products

Usual 20.00 25.00 30.00

Max. 250.00 250.00 250.00

Food Category Seasonings, flavors Snack foods

Usual Max. 25.00 250.00 25.00 250.00

Synthesis: n/a Aroma threshold values: Detection: >10 ppm Taste threshold values: n/a Natural occurrence: Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken and turkey.

3034_T.fm Page 1854 Thursday, October 21, 2004 3:52 PM

3034_Book.fm Page 1855 Wednesday, October 13, 2004 2:51 PM

Flavor Ingredients

1855

U 2,4-UNDECADIENAL CAS No.: CoE No.:


05.108 n/a


3422 n/a

NAS No.:

3422

Description: 2,4-Undecadienal has a powerful, green odor. Consumption: Annual: 11.67 lb Individual: 0.00000988 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: Nature Identical Empirical Formula/MW: C11H18O/166.27 Specifications: (Burdock, 1997) Appearance

Colorless, mobile oil

Solubility

Soluble in alcohol and oils; insoluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Egg products Gravies Hard candy Nonalcoholic beverages

Usual 0.14 0.022 0.01 0.20 0.015

Max. 0.14 0.022 0.10 0.50 0.015

Food Category Reconstituted vegetables Seasonings, flavors Snack foods Soups Sweet sauce

Usual 0.01 0.24 0.10 0.12 0.45

Max. 0.10 0.38 0.30 3.20 0.45

Synthesis: n/a Aroma threshold values: Detection: 0.01 ppb Taste threshold values: n/a Natural occurrence: Reported found in chicken fat, grilled and roasted beef, boiled mutton, raw cured pork, roasted peanut, soybean, mushrooms, malt and buckwheat.

2,3-UNDECADIONE Synonyms: Acetyl nonanoyl; Acetyl nonyryl; Acetyl pelargonyl; Undecane-2,3-dione; 2,3Undecadione CAS No.: CoE No.:

7493-59-6 155

FL No.: EINECS No.:

07.021 231-330-5


3090 417

NAS No.:

3090

Description: 2,3-Undecadione has a strong, sweet cream, warm odor with a coconut oil note. It has a sweet cream and coconut milk taste. Consumption: Annual: 0.333 lb Individual: 0.00000028 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515


1856


FDA (other): n/a JECFA: No safety concern at current level of intake (1995) Trade association guidelines: FEMA PADI: 0.137 mg Empirical Formula/MW:

IOFI: n/a

C11H20O2/184.28 Specifications: (JECFA, 1998) Appearance

Oily, yellow liquid

Boiling point

109-111∞C

Solubility

Soluble in alcohol; very slightly soluble in water

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods

Usual 1.00

Max. 3.50

Synthesis: By reacting 3-bromo-2-undecanone with sodium azide in diluted methanol and then boiling the resulting solution with concentrated HCl; also from methyl nonyl ketone via the monoxime of the title material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

g-UNDECALACTONE Synonyms: Aldehyde C-14; Aldehyde C-14 peach; Dihydro-5-heptyl-2(3H)-furanone; 2(3H)-Furanone, 5-heptyldihydro- (8CI) (9CI); gamma-Heptyl-gamma-butyrolactone; gamma-Heptylbutyrolactone; gamma-n-Heptylbutyrolactone; 5-Heptyldihydro-2(3H)furanone; 4-Hydroxyundecanoic acid lactone; 4-Hydroxyundecanoic acid, gamma-lactone; Peach aldehyde; Peach lactone; Persicol; delta-Undecalactone; gamma-Undecalactone; Undecanoic acid, 4-hydroxy-, gamma-lactone; gamma-Undecanolactone; gammaUndecanolide; Undecan-4-olide; 1,4-Undecanolide; 4-Undecanolide CAS No.: CoE No.:

104-67-6 179

FL No.: EINECS No.:

10.002 203-225-4


3091 233

NAS No.:

3091

Description: gamma-Undecalactone has a strong, fruity odor suggestive of peach (particularly on dilution). It has a pungent and sweet flavor also similar to peach. Consumption: Annual: 10,583.33 lb Individual: 0.008968 mg/kg/day Regulatory Status: CoE: Approved FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: 0 to 1.25 (1967) and maintained at the 49th meeting (1997). No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.142 mg IOFI: Nature Identical Empirical Formula/MW: C11H20O2/184.28


Flavor Ingredients

1857

Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance

Colorless to slightly yellow liquid

Solubility

Assay Boiling point

98.0% (min) of C11H20O2 297∞C

Specific gravity

1.448-1.453 One ml is soluble in 5 ml 60% alcohol; soluble in alcohol, most fixed oils and propylene glycol; insoluble in glycerin and water 0.942-0.945

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 3.56 10.40 20.84 3.31 5.27

Max. 5.66 15.73 174.90 7.20 9.87

Food Category Hard candy Meat products Nonalcoholic beverages Soft candy

Usual 1.00 0.10 3.25 9.77

Max. 11.34 0.10 6.22 16.53

Synthesis: By the action of sulfuric acid on undecylenic acid; also prepared starting form castor oil; from octanol-1 plus methylacrylate with di-ter-butylperoxide; from heptylethylene oxide and sodiomalonic ester. Aroma threshold values: Detection: 60 ppb Taste threshold values: n/a Natural occurrence: Reported found in hydrolyzed soy protein, butter, peach, apricot and passion fruit. Also reported found in fresh apple, guava fruit, fresh blackberry, heated butter, heated beef fat, pork fat, yellow passion fruit juice, cooked scented rice, origanum (Spanish) (Coridothymus cap. (L.) Rchb.), mountain papaya, starfruit, plumcot and chicken fat.

D-UNDECALACTONE Synonyms: 5-Hydroxy undecanoic acid, lactone; a-n-Hexyl-d-valerolactone; Undecanolide1,5; 6-Hexyltetrahydro-2H-pyran-2-one; delta-Hexylvalerolactone; 2H-Pyran-2-one, 6hexyltetra-hydro; 2H-Pyran-2-one, tetrahydro-3-hexyl; Undecanoic acid, 5-hydroxy-, delta-lactone CAS No.: CoE No.:

710-04-3 688

FL No.: EINECS No.:

10.011 211-915-1


Consumption: Annual: 3400.00 lb Regulatory Status: CoE: Used provisionally. Bev.: 2 ppm; Food: 2 ppm FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 4.400 mg Empirical Formula/MW: C11H20O2/184.28

3294 n/a

NAS No.:

3294

Individual: 0.002881 mg/kg/day

IOFI: Nature Identical


1858


Specifications: n/a Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Breakfast cereals Frozen dairy Meat products

Usual 25.00 5.00 5.00 1.00

Max. 25.00 5.00 5.00 1.00

Food Category Milk products Nonalcoholic beverages Soft candy Soups

Usual 10.00 2.00 5.00 1.00

Max. 10.00 2.00 5.00 1.00

Synthesis: By intramolecular Cannizzaro-type rearrangement of 2-hexylglutaraldehyde. Aroma threshold values: Detection: 150 ppb Taste threshold values: n/a Natural occurrence: Reported found in coconut flavor, melon, blueberry, butter, milk, milk powder, coconut meat and starfruit.

UNDECANAL Synonyms: Aldehyde C11 (saturated); Hendecanal; a-Oxo-undecane; n-Undecylic aldehyde; Aldehyde C-11, undecylic; C-11 Aldehyde, undecylic; H1-Decyl aldehyde; endecanal; Hendecanaldehyde; Undecanal (8CI) (9CI); n-Undecanal; 1-Undecanal; Undecanaldehyde; Undecyl aldehyde; Undecylic aldehyde CAS No.: CoE No.:

112-44-7 121

FL No.: EINECS No.:

05.034 203-972-6


3092 107

NAS No.:

3092

Description: Undecanal has a sweetish, fatty odor with an orange and rose undertone. It has a characteristic flavor. This chemical tends to polymerize unless tightly sealed. Consumption: Annual: 26.67 lb Individual: 0.00002259 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 2 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.543 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O/170.30 Specifications: (FCC, 1996) Acid value

10.0 (max)

Appearance


Assay Boiling point

92.0% (min) of C11H22O 223∞C

Refractive index 1.430-1.435 Soluble in most fixed oils and Solubility propylene glycol; insoluble in glycerin and water Specific gravity 0.825-0.832

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 0.10 9.24 3.06

Max. 0.10 15.07 4.45


Usual 2.33 1.02 6.96

Max. 4.88 2.10 12.79


Flavor Ingredients

1859

Synthesis: Usually prepared by oxidation of the corresponding alcohol or reduction of the corresponding acid. Aroma threshold values: Detection: 0.4 to 100 ppb Taste threshold values: Taste characteristics at 5 to 20 ppm: Waxy, aldehydic, soapy with a citrus note and slight laundry detergent nuance. Natural occurrence: Reported found in essential oils of citrus peels, caviar, cooked beef, chicken, lamb, pork, coriander leaf, cucumber, fish, grapefruit, apple, orange juice, bilberry, cranberry, raspberry, blackberry, carrot, celery, baked potato, Gruyere cheese, Russian cheese, butter, milk, fatty fish, hop oil, beer, cognac, tea, peanut oil, pecan, starfruit, coriander seed, rice, calamus, buckwheat, red sage, loganberry and maté.

UNDECANOIC ACID Synonyms: n-Undecylic acid; Decane-a-carboxylic acid; Hendecanoic acid; 1-Decanecarboxylic acid; Undecanoic acid (8CI) (9CI); n-Undecanoic acid; n-Undecoic acid; Undecylic acid CAS No.: CoE No.:

112-37-8 696

FL No.: EINECS No.:

08.042 203-964-2


3245 108

NAS No.:

3245

Description: Undecanoic acid has a faint fatty, aldehydic odor. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Food: 5 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 0.900 mg IOFI: Nature Identical Empirical Formula/MW: C11H22O2/186.30 Specifications: (Burdock, 1997) Appearance

Colorless liquid

Refractive index

Boiling point

164.5∞C at 15 mmHg

Solubility

Melting point

28-29∞C

Specific gravity

1.4355 at 30∞C; 1.4294 at 35∞C; 1.4203 at 70∞C Insoluble in water; very soluble in alcohol, chloroform and acetone; soluble in benzene in all proportions 0.9948 at 20∞C

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 4.67 3.25 1.75

Max. 10.20 6.25 3.25

Food Category Nonalcoholic beverages Soft candy

Usual 1.00 6.25

Max. 1.75 12.25

Synthesis: By reduction of undecylenic acid obtained from castor oil. Aroma threshold values: Detection: 10 ppb Taste threshold values: n/a Natural occurrence: Occurs naturally in butter and in the oil of Artemisisa frigida Willd.; also reported found in the oils of Chamaecyparis pisifera Engl., wild thyme, Thymus mar-


1860


schollianus and coconut. Also reported found in apple, banana, sour cherry, lemon and mandarin peel oil, grapefruit juice, guava, grapes, papaya, many cheeses, milk powder, chicken and beef fat, cooked mutton, cured pork, beer, cognac, rum, whiskies, white wine, tea, coconut milk, beans, licorice, mango, mushrooms, rice, sake, wort, loquat, scallop and maté.

2-UNDECANOL Synonyms: Methyl nonyl carbinol; 2-Hendecanol; sec-Undecyl alcohol; Undecan-2-ol; 2-Undecanol CAS No.: CoE No.:

1653-30-1 n/a

FL No.: EINECS No.:

02.086 216-722-6


3246 297

NAS No.:

3246

Description: 2-Undecanol has a fatty odor with a fruity note. A fruity taste is also detectable at low concentration. Consumption: Annual: 82.5∞C

Specific gravity

1.4490-1.4540 at 20∞C 1:2 in 70% alcohol; insoluble in water; soluble in most common organic solvents 0.8420-0.8460 at 25∞C

Reported uses: n/a Synthesis: Prepared from coconut fatty acids as starting material. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in distilled essential oil from leaves of Litsea odorifera Valeton. Also reported found in grilled and roasted beef.


1868


2-UNDECEN-1-OL Synonyms: 1-Hydroxy-2-undecene; trans-2-Undecenol CAS No.: CoE No.:


02.210 253-569-4


4068 1384

NAS No.:

n/a

Description: 2-Undecen-1-ol has a mild, fatty-waxy odor. The odor is also described as “floral, rosy and waxy (in dilution).” Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: Proposed for safety evaluation at the 63rd meeting (2003) Trade association guidelines: PADI: 0.068 mg (FEMA) IOFI: n/a Empirical Formula/MW: C11H22O/170

OH

H3C

Reported uses (ppm): (FEMA, 2002) Food Category Nonalcoholic beverages

Usual 0.50

Max. 5.00

Food Category Soups

Usual 0.50

Max. 5.00

Synthesis: Prepared from 2-undecyl-1-ol, quinoline and Lindlar catalyst by hydrogenation. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reportedly present in shrimp (cooked).

10-UNDECEN-1-YL ACETATE Synonyms: Acetate C-11; 10-Hendecenyl acetate; Undecenyl acetate; Undecelynic acetate; 10-Hendecen-1-yl acetate; 10-Undecen-1-ol, acetate (8CI) (9CI); Undec-10-enyl acetate; 1-Undecen-11-yl acetate; 10-Undecenyl acetate; 10-Undecen-1-yl acetate CAS No.: CoE No.:

112-19-6 2062

FL No.: EINECS No.:

09.214 203-944-3


3096 136

NAS No.:

3096

Description: 10-Undecen-1-yl acetate has a light, rose-like odor with a fatty, somewhat agreeable flavor. Consumption: Annual: 1.67 lb Individual: 0.00000141 mg/kg/day Regulatory Status: CoE: Used provisionally. Bev.: 5 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.405 mg IOFI: Artificial Empirical Formula/MW: C13H24O2/212.33 Specifications: (JECFA, 1997) Appearance

Colorless liquid

Refractive index

1.4380-1.4420 (Part 1 of 2)


Flavor Ingredients

1869

Specifications: (JECFA, 1997) (Continued) Assay

95% (min)

Solubility

Boiling point

272∞C

Specific gravity

1:2 in 80% alcohol; soluble in most organic solvents 0.876-0.880 (Part 2 of 2)

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Frozen dairy Gelatins, puddings

Usual 14.84 2.18 3.05

Max. 29.63 4.31 4.76

Food Category Nonalcoholic beverages Soft candy

Usual 1.59 14.79

Max. 3.14 29.59

Synthesis: By acetylation of the corresponding alcohol. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Not reported found in nature.

UNDECYL ALCOHOL Synonyms: Alcohol C-11; Hendecanol; 1-Undecanol; Hendecanoic alcohol; 1-Hendecanol; Hendecyl alcohol; n-Hendecylenic alcohol; Tip-nip; Undecanol; Undecan-1-ol; n-Undecanol; n-Undecan-1-ol; 1-Undecanol (9CI); Undecyl alcohol (8CI); n-Undecyl alcohol; 1Undecyl alcohol CAS No.: CoE No.:

112-42-5 751

FL No.: EINECS No.:

02.057 203-970-5


3097 106

NAS No.:

3097

Description: Undecyl alcohol has a floral, citrus-like odor and fatty flavor. Consumption: Annual: 216.67 lb Individual: 0.0001836 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 15 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.167 mg IOFI: Nature Identical Empirical Formula/MW: C11H24O/172.31 Specifications: (FCC, 1996) Appearance Assay Boiling point

Colorless liquid 97.0% (min) of C11H24O 146∞C

Refractive index Solubility Specific gravity

1.437-1.443 Soluble in most fixed oils; insoluble in water 0.820-0.840

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy

Usual 3.00 10.70 9.96

Max. 4.50 17.66 15.47


Synthesis: By reduction of the corresponding aldehyde. Aroma threshold values: n/a Taste threshold values: n/a

Usual 3.36 2.09 10.36

Max. 9.24 4.09 17.65


1870


Natural occurrence: Reported found in citrus fruits, fresh apple, banana, sour cherry, orange juice, orange peel oil, American cranberry, Vitis vinifera L., Parmesan cheese, mushroom, tamarind, coriander seed and leaf, white wine, butter, heated butter, boiled eggs, boiled or uncured pork, plum brandy, coriander leaf, crayfish and oysters.

3034_V.fm Page 1871 Friday, October 22, 2004 9:34 AM

Flavor Ingredients

1871

V VALENCENE Synonyms: 1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-naphthalene; 4 alpha,10alpha-Dimethyl-6beta-isopropyl-delta1,9-octalin; 4betaH,5alpha-Eremophila-1 (10),11-diene (8CI); Naphthalene,1,2,3,5,6,7,8,8a-Octahydro-1,8a-dimethyl-7-(1-methylethenyl)-,1R-(1alpha,7beta,8aalpha))- (9CI); (1R-(1alpha,7beta,8alpha))-1,2,3,5,6,7,8,8aOctahydro-1,8a-dimethyl-7-(1-methylvinyl)naphthalene; Valencen; Valencene; (+)Valencene CAS No.: CoE No.:

4630-07-3 n/a

FL No.: EINECS No.:

01.017 225-047-6


Consumption: Annual: 61.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 0.311 mg Empirical Formula/MW:

3443 n/a

NAS No.:

3443



C15H24/204.36 Specifications: (Burdock, 1997) Boiling point 123rC at 11 mmHg

Refractive index

1.5075 at 20rC

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting

Usual 0.90 0.90 0.90 0.90 0.90

Max. 0.90 0.90 0.90 0.90 0.90

Food Category Frozen dairy Gelatins, puddings Milk products Nonalcoholic beverages

Usual 0.90 0.90 0.90 0.60

Max. 0.90 0.90 0.90 0.60

Synthesis: By a Wolf–Kishner reduction of nootkatone. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in citrus fruits, orange peel, orange juice, bitter orange peel oil, lemon peel oil, grapefruit juice, grapefruit peel oil, kumquat peel oil, leaves and stalk of celery, clove stem, Thymus vulgaris L., fresh mango, globe artichoke, cardamom, mangosteen and cocoa.

n-VALERALDEHYDE Synonyms: Amylaldehyde; n-Pentanal; valeral; n-Valeric aldehyde; Amyl aldehyde; Butyl formal; Pentanal (9CI); n-Pentanal; Valeral; Valeraldehyde (8CI); n-Valeraldehyde; Vale-


1872


rianic aldehyde; Valeric acid aldehyde; Valeric aldehyde; n-Valeric aldehyde; Valerylaldehyde; Valeryl aldehyde CAS No.: CoE No.:

110-62-3 93

FL No.: EINECS No.:

05.005 203-784-4


3098 89

NAS No.:

3098

Description: n-Valeraldehyde has a powerful, acrid, pungent odor. At low levels, the taste is warm, slightly fruity and nut-like. Consumption: Annual: 166.67 lb Individual: 0.0001412 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 6 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 1.044 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O/86.13 Specifications: (FCC, 1996) Acid value

5.0 (max)

Refractive index

Appearance


Solubility

Assay Boiling point

97.0% (min) of C5H10O 103rC

Specific gravity

1.390-1.395 1 ml is soluble in 1 ml 95% alcohol 0.805-0.809

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Fats, oils Frozen dairy Gelatins, puddings Gravies

Usual 1.00 4.53 0.10 4.91 0.82 1.23

Max. 2.53 5.87 0.20 6.15 1.94 2.47

Food Category Hard candy Imitation dairy Meat products Nonalcoholic beverages Soft candy

Usual 54.52 0.50 0.01 1.70 4.32

Max. 64.03 2.00 0.03 2.88 6.15

Synthesis: By distillation of calcium valerate and calcium formate; by reduction of n-valeric acid. Aroma threshold values: Detection: 12 to 100 ppb Taste threshold values: Taste characteristics at 25 ppm: Winy, fermented, bready and cocoa chocolate notes. Natural occurrence: Reported found among the constituents of several essential oils: Brazilian sassafras, Bulgarian rose, Bulgarian clary sage and others. Also in the distillates from leaves of various Eucalyptus species: E. cinereea, E. globulus, E. dives, E. maideni and E. hemilampra. Also reported found in fresh apple, banana, sweet cherry, black currant berries, fresh blackberry, Bantu beer, plum brandy, cardamom, coriander leaf, unprocessed rice, Bourbon vanilla, cooked shrimp, scallop, hog plum and clary sage. Also reported found in apricot, guava, grapes, raisin, melon, asparagus, carrot, celery, leek, peas, cooked potato, tomato, Scotch spearmint oil, nutmeg, mace, breads, many cheeses, butter, yogurt, milk, caviar, fatty fish, fish oil, cooked meats, beer, cognac, malt and Scotch whiskey, cider, white wine, tea, roasted filberts and pecans, popcorn, oat products, soybean, coconut oil, avocado, Arctic bramble, olive, beans, mushroom, starfruit, cauliflower, cardamom, coriander seed,


Flavor Ingredients

1873

rice, dill, lovage leaf, corn oil, sweet corn, laurel, malt, wort, kiwifruit, shrimp, crab, clam, scallop, pimento berry, maté and Roman chamomile oil.

VALERIAN Botanical name: Valeriana officinalis L. Botanical family: Valerianaceae Other names: Baldrian; Radix valerianae; Indian valerian (V. wallichii); Red valerian (Centranthus rubber L.) Foreign names: Valeriane (Fr.), Baldrian (Ger.), Valeriana (Sp.), Valeriana (It.) CAS No.: CoE No.:

n/a 473

FL No.: EINECS No.:

n/a n/a


n/a n/a

NAS No.:

n/a

Description: Valerian, from the Latin “valere,” meaning “to be well,” is a perennial herb approximately 1.5 m (5 ft) high, native to Europe and Asia. Valerian grows wild on roadsides and in thickets. The plant has short rhizomes, fibrous roots, erect stalk, opposite pinnate leaves, cymose hermaphrodite flowers (March to April) with a pale pink corolla. The parts used are the rhizomes and roots (harvested in the spring). Valerian has a warm, balsamic, characteristic odor. Derivatives: Fluid extract, soft aqueous extract, water–alcohol extract, dried extract, tinctures (20% in 70% ethanol and 20% in ether–ethanol mixture) Consumption: Annual: n/a Individual: n/a Regulatory Status: CoE: Roots: Category 5 (additional toxicological and/or chemical information is required) FDA: See below, Valerian Root Extract FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: n/a IOFI: n/a Composition: The important constituents of valerian are valepotriates or non-glycosidic iridoid esters (valtrate, isovaltrate, acevaltrate), sesquiterpenes (valeric acid), small number of alkaloids (actinidine isovaleramide valerianine valerine chatinine) and volatile oil containing active sesquiterpenes. Valepotriates (most important chemical group) are present in all parts of the plant (highest concentration is in the root). Alkaloids are present in roots and rhizosomes. Aroma threshold values: n/a Taste threshold values: n/a

Valerian Root Extract Other names: Extract of valerian; Herbasol-extract valerian; V-103; Valerian; Valerian dry extract; Valerian, ext.; Valerian extract; Valerian HS; Valerian root extract CAS No.: CoE No.:

8057-49-6 473

FL No.: EINECS No.:

n/a 232-501-7


3099 n/a

NAS No.:

3099

Description: Produced by water-alcohol extraction of roots or rhizomes of V. officinalis L. Also see above, Valerian. Consumption: Annual: 3400.00 lb Individual: 0.002881 mg/kg/day Regulatory Status:


1874


CoE: Use levels in ppm: Baked goods 94.26; breakfast cereals 3; frozen dairy 23.68; condiments, relishes 41; soft candy 82.76; gelatins, puddings 52.65; nonalcoholic beverages 43.04; alcoholic beverages 96.06 FDA: 21 CFR 172.510 FDA (other): See above, Valerian. JECFA: n/a Trade association guidelines: FEMA PADI: 12.535 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Condiments, relishes

Usual 24.05 56.61 2.20 35.00

Max. 96.06 94.26 3.00 41.00

Food Category Frozen dairy Gelatins, puddings Nonalcoholic beverages Soft candy

Usual 16.31 36.17 21.00 50.79

Max. 23.68 52.65 43.04 82.76

Aroma threshold values: n/a Taste threshold values: Taste characteristics at 0.05%: Nutty, earthy, valerian, bitter, astringent, walnut and patchouli-like.

Valerian Root Oil Other names: Baldrianoil; Oils, valerian; Valerian oil; Valerian root extract CAS No.: CoE No.:

8008-88-6 473

FL No.: EINECS No.:

n/a n/a


3100 n/a

NAS No.:

3100

Description: Obtained by steam distillation of the partially dried roots in varying yields (0.4 to 0.6%). Very old roots are not recommended for distillation because of the valeric acid content in the distilled product. The presence of valeric acid strongly affects the odor of the oil. Consumption: Annual: 183.33 lb Individual: 0.0001553 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 16.68; frozen dairy 1.11; meat products 0.225; soft candy 5.26; gelatins, puddings 1.94; nonalcoholic beverages 0.95; alcoholic beverages 0.25; hard candy 0.01; chewing gum 390.09 FDA: 21 CFR 172.510 FDA (other): See above, Valerian. JECFA: n/a Trade association guidelines: FEMA PADI: 0.883 mg IOFI: Natural Specifications: (Burdock, 1997) Acid value 7.0-45.3 Ester value 31.7-106.9 Optical rotation –2r18'-–28r40'


1.4861-1 at 20rC 0.953-0.990 at 15rC

Essential oil composition: Main constituents include l-pinene, valeric acid, terpineol and a-, b-, g- and d-valene. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy

Usual 0.25 4.95 390.90 0.50

Max. 0.52 16.68 390.90 1.11

Food Category Hard candy Meat products nonalcoholic beverages Soft candy

Usual Max. 0.01 0.01 0.22 0.22 0.48 0.95 2.82 5.26 (Part 1 of 2)


Flavor Ingredients

1875

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Gelatin, pudding

Usual 1.01

Max. 1.94

Food Category

Usual

Max.

(Part 2 of 2)


VALERIC ACID Synonyms: Pentanoic acid; Propylacetic acid; Butanecarboxylic acid; 1-Butanecarboxylic acid; Pentanoic acid (9CI); n-Pentanoic acid; Valerianic acid; Valeric acid (8CI); Valeric acid (NA1760) (corrosive material); Valeric acid, n-; Valeric acid, normal; n-Valeric acid CAS No.: CoE No.:

109-52-4 7

FL No.: EINECS No.:

08.007 203-677-2


3101 90

NAS No.:

3101

Description: Valeric acid has an unpleasant odor and flavor, similar to butyric acid. May consist of one or a mixture of isomers of n-pentanoic acid and/or 2- or 3-methyl-butanoic acid. Consumption: Annual: 16,366.67 lb Individual: 0.01387 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 5 ppm; Food: 20 ppm FDA: 21 CFR 172.515, 173.315 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 2.834 mg IOFI: Nature Identical Empirical Formula/MW: C5H10O2/102.13 Specifications: (FCC, 1996) Appearance

Colorless to pale-yellow, mobile liquid

Refractive index

Assay

99.0% (min) of C5H10O2

Solubility

Boiling point

186rC

Specific gravity

1.405-1.414 1 ml is soluble in 40 ml water; miscible in alcohol and ether 0.935-0.940

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 1.10 11.85 20.97 16.21 15.74

Max. 1.90 33.51 20.97 48.03 58.18

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy

Usual Max. 6.51 25.18 10.00 200.00 3.45 11.09 10.37 34.30

Synthesis: By oxidation of n-amyl alcohol or, together with other isomers, by distillation of valerian roots; also by reacting butyl bromide and sodium cyanide with subsequent saponification of the formed butyl nitrile. Aroma threshold values: Detection: 940 ppb to 3 ppm Taste threshold values: Taste characteristics at 100 ppm: Acidic, dairy-like with nutty and cheese nuances.


1876


Natural occurrence: The acid is not too common in nature; reported (as the corresponding ester) found in the essential oil of Boronia anemonifolia, in pineapple fruits and in other plants; also identified as acid or the corresponding ester in the essential oil of lemon petitgrain. Also reported found in apple, banana, orange juice, bilberry, cranberry, strawberry, raspberry, papaya, grapes, celery, onion, baked potato, tomato, corn mint oil, breads, cheeses, milk, yogurt, butter, lean and fatty fish, fish oil, cooked meats, hop oil, beer, rum, whiskies, grape wines, cocoa, tea, roasted filberts, peanuts and pecans, honey, soybeans, coconut meat and milk, cloudberry, passion fruit, starfruit, trassi, mango, jackfruit, licorice, calamus, sake, buckwheat, watercress, laurel, peated malt, wort, kiwifruit, loquat, Bourbon vanilla, shrimps, oyster, scallop, Cape gooseberry, sea buckthorn, Chinese quince and maté.

g-VALEROLACTONE Synonyms: 2(3H)-Furanone, dihydro-5-methyl-; 4-Hydroxypentanoic acid, g-lactone; gMethyl-g-butyrolactone; 4-Methyl-4-hydroxybutanoic acid lactone; Pentanolilde-1,4; g-Valeryllactone; Dihydro-5-methyl-2(3H)-furanone; 2(3H)-Furanone, dihydr-5-methyl-; 2(3H)Furanone, dihydro-5-methyl- (8CI) (9CI); 4-Hydroxypentanoic acid lactone; 4-Hydroxyvaleric acid lactone; gamma-Methyl-gamma-butyrolactone; 4-Methyl-gamma-butyrolactone; gamma-Pentalactone; Pentanoic acid, 4-hydroxy-, gamma-lactone; 4-Pentanolide; Valerolactone; gamma-Valerolactone; 4-Valerolactone CAS No.: CoE No.:

108-29-2 757

FL No.: EINECS No.:

10.013 203-569-5


3103 220

NAS No.:

3103

Description: g-Valerolactone has a sweet, herbaceous odor. Consumption: Annual: 1100.00 lb Individual: 0.0009322 mg/kg/day Regulatory Status: CoE: Approved. Bev.: 3 ppm; Food: 20 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current level of intake (1997) Trade association guidelines: FEMA PADI: 12.975 mg IOFI: Nature Identical Empirical Formula/MW: C5H8O2/100.12

H3C

O

O

Specifications: (FCC, 1996) Appearance


Refractive index

Assay

95.0% (min) of C5H8O2

Solubility

Boiling point 207rC

Specific gravity

1.431-1.434 Miscible in alcohol, most fixed oils and water 1.047-1.054

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Condiments, relishes Frozen dairy

Usual 1.75 74.05 1.20 9.13

Max. 4.25 147.50 2.60 18.05

Food Category Gelatins, puddings Meat products Nonalcoholic beverages Soft candy

Usual Max. 14.99 29.84 3.00 13.00 14.86 29.60 73.74 147.80


Flavor Ingredients

1877

Synthesis: By reduction of levulinic acid followed by cyclization. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in boiled beef, beef fat, beer, cacao, Swiss cheese, ground and roasted coffee, roasted filberts, milk fat, dried mushroom, peach, roasted peanuts, heated pork fat, black tea and yogurt. Also reported found in peach, strawberry jam, tomato, wheaten bread, Gruyere cheese, heated butter, cooked beef, white wine, red wine, coffee and Bourbon vanilla.

d,l-VALINE Synonyms: a-Aminosovaleric acid; 2-Amino-3-methylbutanoic acid; 2-Amino-3-methylbutyric acid; 2-Isopropyl glycine; DL-alpha-Aminoisovaleric acid; Valine, DL- (8CI); DLValine (9CI) CAS No.: CoE No.:

516-06-3 n/a

FL No.: EINECS No.:

n/a 208-220-0


Description: dl-Valine is odorless. Consumption: Annual: 316.67 lb Regulatory Status: CoE: n/a FDA: n/a FDA (other): n/a JECFA: n/a Trade association guidelines: FEMA PADI: 5.939 mg Empirical Formula/MW:

3444 n/a

NAS No.:

3444



C5H11NO2/117.15 Specifications: (Burdock, 1997) 156-157.5rC (Decomposes at 293rC) –6.1r at 25rC (water); –23.6r at Optical rotation 25rC (1 N HCl); –29.4r at 25rC (6 N HCl); –39.1r at 25rC (acetone)

Melting point

Solubility 184 Parts in water at 24rC

Reported uses (ppm): (FEMA, 1994) Food Category Baked goods Chewing gum Frozen dairy Gelatins, puddings

Usual 30.00 100.00 10.00 40.00

Max. 60.00 200.00 40.00 80.00

Food Category Milk products Nonalcoholic beverages Soft candy

Usual 10.00 1.00 40.00

Max. 40.00 15.00 80.00

Synthesis: By the action of ammonia on a-bromoisovaleric acid; also through a hydantoin intermediate. Aroma threshold values: n/a Taste threshold values: n/a Natural occurrence: Reported found in many fruits, plants and animal tissues; in milk and dairy products.


1878


VANILLA Botanical name: Vanilla planifolia Andr.; V. tahitensis J. W. Moor (F & B); V. pompona Schiede (F.) Botanical family: Orchidaceae Foreign names: Vanilla (Fr.), Vanille (Ger.), Vainilla (Sp.), Vaniglia (It.) CAS No.: CoE No.:

977004-06-0 474

FL No.: EINECS No.:

09.469 n/a


3104 n/a

NAS No.:

3104

Description: A great variety of vanilla plants bearing the vanilla pods, or siliques, exist. Those mentioned above are the most important species. Of special value are those cultivated in Mexico, Madagascar, Java, Tahiti, the Comoro Islands and Reunion. The cultivation of vanilla beans is very long and laborious. The plant is a perennial herbaceous vine that grows up to 25 m in height and needs suitable supports in order to grow. Fecundation of flowers is performed (November to December) by perforating the membrane that separates the pollen from the pistil. This is an exacting task requiring skilled hand labor. Natural fecundation occurs when a similar operation is carried out by birds or insects that perforate the membrane in search of food. After a few months, clusters of hanging pods (siliques) are formed; these start to yellow at the lower tip from August to September. At this point the siliques are harvested and undergo special treatment that develops the aroma. The siliques are placed in straw baskets and dipped into hot water to rupture the inner cell wall. After a few months the aroma starts developing. Then the siliques are exuded by intermittent exposure to sunlight (by alternately covering and uncovering the siliques with wool blankets). When exudation is complete, the siliques are oiled with cocoa oil to avoid chapping during drying and are finally dried to a suitable residual moisture content. In the final stage of the preparation, the best quality siliques form a vanilla “brine” that crystallizes on the surface of the bean. Generally, the processing of vanilla bean takes more than a year. The most important commercial qualities are brined vanilla, bastard vanilla and vanilla pompona. The bean is the only part used. Vanilla has a sweet, ethereal odor and characteristic flavor. Derivatives: Tincture: 20 to 25% in 90 to 95% ethanol; 10% in low strength ethanol. Absolute: The dried product and also some derivatives. Oleoresin: Extracted using dilute alcohol. Consumption: Annual: 1,916,666.67 lb Individual: 1.6242 mg/kg/day Regulatory Status: CoE: Fruit: Category 1. Vanilla use levels in ppm: Baked goods 9642; breakfast cereals 4660; frozen dairy 913.6; soft candy 1395; confection, frosting 1886; gelatins, puddings 434.2; nonalcoholic beverages 223.1; alcoholic beverages 2076; hard candy 293. Level of use in alcoholic beverages 10 g/l. FDA: 21 CFR 182.10, 169.172 FDA (other): HOC (1992) JECFA: n/a Trade association guidelines: FEMA PADI: 382.665 mg IOFI: Natural Composition: In addition to vanillin (approximately 3%), vanilla contains other aromatic principles: vanillin, piperonal, eugenol, glucovanillin, vanillic acid, anisic acid and anisaldehyde. Although vanillin is associated with the characteristic fragrance of the plant, the quality of vanilla bean is not associated with the vanillin content. Bourbon beans contain a high amount of vanillin compared to Mexican and Tahiti beans. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages

Usual Max. 1220.00 2076.00

Food Category Gelatins, puddings

Usual Max. 262.00 434.20 (Part 1 of 2)


Flavor Ingredients

1879

Reported uses (ppm): (FEMA, 1994) (Continued) Food Category Baked goods Breakfast cereals Confection, frosting Frozen dairy

Usual Max. 2230.00 9642.00 380.00 460.00 1011.00 1886.00 527.80 913.60

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 293.00 293.00 78.94 223.10 329.90 1395.00 (Part 2 of 2)


Vanilla Extract Other names: Oils, vanilla; Protovanol; Vanilla; Vanilla absolute; Vanilla bean oil; Vanilla bean oleoresin; Vanilla extract; Vanilla extract, tenfold; Vanilla flavor; Vanilla oil; Vanilla oleoresin; Vanilla resinoid; Vanilla tincture CAS No.: CoE No.:

8024-06-4 474

FL No.: EINECS No.:

09.469 n/a


3105 n/a

NAS No.:

3105

Description: Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. It is defined by a standard of identity. In vanilla extract the content of ethyl alcohol is not less than 35% by volume and the content of vanilla constituents is not less than one unit per gallon (21 CRF 169.3c). For additional details refer to Burdock (1997). Also see above, Vanilla. Consumption: Annual: 5,766,666.67 lb Individual: 4.8870 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 3449; frozen dairy 3877; fruit juice 12; soft candy 2359; confection, frosting 4000; sweet sauce 437; gelatins, puddings 2732; nonalcoholic beverages 781.1; alcoholic beverages 311.4; hard candy 71.89 FDA: 21 CFR 182.20, 169.175 FDA (other): See above, Vanilla. JECFA: n/a Trade association guidelines: FEMA PADI: 367.652 mg IOFI: Natural Physical–chemical characteristics: The extract is light brown to brown-black and free of sediment. Vanilla extract may contain one or more optional ingredients such as glycerine, propylene glycol, sugar (including invert sugar), dextrose and corn syrup (including dried corn syrup). Vanilla extract shall be prepared, without added flavoring or coloring, from properly cured vanilla beans. The product shall contain, in 10 ml, the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture, shall contain not less than 35% by volume of ethyl alcohol and shall show a Wichmann lead number not less than 0.70. The strength of the extract with respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than 0.15% for vanillin and not less than 0.09% for vanilla resins. Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Confection, frosting Frozen dairy Fruit juice Gelatins, puddings

Usual 165.10 1705.00 200.00 1810.00 8.00 1536.00

Max. 311.40 3449.00 4000.00 3877.00 12.00 2732.00

Food Category Hard candy Imitation dairy Nonalcoholic beverages Soft candy Sweet sauce

Usual Max. 16.58 71.89 200.00 400.00 419.00 781.10 950.50 2359.00 59.50 437.00


1880


Aroma threshold values: n/a Taste threshold values: Taste characteristics at 40 ppm: Vanilla, sweet, creamy, milky and fruity with animal and leather nuances.

Vanilla Oleoresin CAS No.: CoE No.:

8023-78-7 474

FL No.: EINECS No.:

09.469 n/a


3106 n/a

NAS No.:

3106

Description: Vanilla oleoresin is defined by its Standard of Identity; it must be extracted according to standardized techniques, using dilute alcohol. Also see above, Vanilla. Consumption: Annual: 12,283.33 lb Individual: 0.01040 mg/kg/day Regulatory Status: CoE: Use levels in ppm: Baked goods 454.1; frozen dairy 389.2; soft candy 352.2; gelatins, puddings 389; nonalcoholic beverages 239.6; alcoholic beverages 192.5; hard candy 25.93 FDA: 21 CFR 182.10, 169.175, 169.177, 169.178, 169.180, 169.181 FDA (other): See above, Vanilla. JECFA: n/a Trade association guidelines: FEMA PADI: 90.626 mg IOFI: Natural Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Frozen dairy Gelatins, puddings

Usual 157.60 351.60 320.50 297.90

Max. 192.50 454.10 389.20 389.00

Food Category Hard candy Nonalcoholic beverages Soft candy

Usual Max. 25.93 25.93 205.60 239.60 273.20 352.20

Aroma threshold values: n/a Taste threshold values: Taste characteristics: Sweet, creamy, vanilla and beany with a caramellic beany nuance.

VANILLIN Synonyms: 4-Hydroxy-3-methoxybenzaldehyde; Methyl protocatechuic aldehyde; Protocatechualdehyde-3-methylether; m-Anisaldehyde, 4-hydroxy-; Benzaldehyde, 4-formyl-2-methoxyphenol; Benzaldehyde, 4-hydroxy-3-methoxy- (9CI); 4-Hydroxy-m-anisaldehyde; 4Hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; Lioxin; 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; Protocatechualdehyde, methyl-; Vanilla; Vanillaldehyde; Vanillic aldehyde; Vanillin; p-Vanillin; Zimco CAS No.: CoE No.:

121-33-5 107

FL No.: EINECS No.:

05.018 204-465-2


3107 n/a

NAS No.:

3107

Description: Vanillin has a characteristic, strong, vanilla-like odor with a very sweet taste. Consumption: Annual: 2,283,333.33 lb Individual: 1.9350 mg/kg/day Regulatory Status: CoE: Approved. FDA: 21 CFR 182.90, 582.60 FDA (other): Approved as an excipient (CDER, 1996) JECFA: ADI: 0 to 10 (1967)


Flavor Ingredients

Trade association guidelines: FEMA PADI: 38.834 mg Empirical Formula/MW:

1881


C8H8O3/152.14 Specifications: (FCC, 1996)

Assay

Fine, white to slightly yellow crystals, usually needle-like; affected by light 97% of C8H8O3 (on dried basis)

Boiling point

80rC

Appearance

Heavy metals

10 mg/kg

Loss on drying 0.5% Melting range Residue on ignition Solubility

Between 81 and 83rC 0.05% Soluble in alcohol, chloroform, ether; 1 g in 100 ml water at 25rC, in 20 ml glycerin, in 20 ml water at 80rC

Reported uses (ppm): (FEMA, 1994) Food Category Alcoholic beverages Baked goods Breakfast cereals Chewing gum Confection, frosting Fats, oils Frozen dairy Gelatins, puddings

Usual 30.06 74.48 353.00 81.52 596.20 96.00 26.65 47.68

Max. 47.09 186.10 353.00 444.70 768.20 100.00 55.18 116.80

Food Category Hard candy Meat products Milk products Nonalcoholic beverages Snack foods Soft candy Sweet sauce

Usual 26.36 1.54 221.10 39.38 200.00 246.80 357.50

Max. 192.80 2.72 314.40 97.42 200.00 407.90 363.00

Synthesis: From the waste (liquor) of the wood-pulp industry; vanillin is extracted with benzene after saturation of the sulfite waste liquor with CO2. Aroma threshold values: Detection: 29 ppb to 1.6 ppm; Recognition: 4 ppm Taste threshold values: Taste characteristics at 40 ppm: Sweet, typical vanilla-like, marshmallow, creamy-coumarin, caramellic with a powdery nuance. Natural occurrence: Vanillin occurs widely in nature; it has been reported in the essential oil of Java citronella (Cymbopogon nardus Rendl.), in benzoin, Peru balsam, clove bud oil and chiefly vanilla pods (Vanilla planifolia, V. tahitensis, V. pompona); more that 40 vanilla varieties are cultivated; vanillin is also present in the plants as glucose and vanillin. Reported found in guava, feyoa fruit, many berries, asparagus, chive, cinnamon, ginger, Scotch spearmint oil, nutmeg, crisp and rye bread, butter, milk, lean and fatty fish, cured pork, beer, cognac, whiskies, sherry, grape wines, cocoa, coffee, tea, roast barley, popcorn, oatmeal, cloudberry, passion fruit, beans, tamarind, dill herb and seed, sake, corn oil, malt, wort, elderberry, loquat, Bourbon and Tahiti vanilla and chicory root.

VANILLIN ACETATE Synonyms: Acetyl vanillin; 3-Methoxy-4-acetoxy benzaldehyde; Vanillyl acetate; Acetovanillin; 4-Acetoxy-3-methoxybenzaldehyde; 4-(Acetyloxy)-3-methoxybenzaldehyde; O-Ace-


1882


tylvanillin; 4-O-Acetylvanillin; Benzaldehyde, 4-(acetyloxy)-3-methoxy- (9CI); 4-Formyl2-methoxyphenyl acetate; Vanillin, acetate (8CI) CAS No.: CoE No.:

881-68-5 225

FL No.: EINECS No.:

09.035 212-920-1


3108 n/a

NAS No.:

3108

Description: Vanillin acetate has a mild, balsamic, floral odor with a non-vanillin flavor. Consumption: Annual:

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