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agineering to the 'el~ it dilficvlt for ieeded for: plant he field. ,ugh agriculture, Aucts. nutrition, '.75 subjects con- zrtinent data. i Volume 2of the v) this encyclope- subjects covered. ience disciplines. : great -iety of poultn i, and I Source Book of Flavors HENRY B. HEATH, M.B.E., B. Pharm, M.F.C., F.P.S., F.I.F.S.T. .i Sultan Bush Boake Allen, A Division of Albright & Wilson, Ltd. aked goods, dair% • London, England roducts from the -olume in the field de reference work, It is organized in scriptionsof food, andbook of A to Z form, which gives THE AVI PUBLISHING COMPANY, INC. Westport, Connecticut, U.S.A. ]q8/

9 ORGANIC CHElV1ICALS USED IN FLAVORINGS AND FRAGRANCES The following data for organic chemicals is pre- aented in tabular alphabetical format to provide a ready source of information which is of direct and immediate concern to the flavorist engaged in com- pounding imitation flavorings. The list provides in- format ion on: lal The usually accepted chemical name or com- mon name if this is the more familiar usage. 1b1 Principalsynonym(s),wheretheseareofval• ue in correctly identifying the chemical. Icl The FEMA and/or IOFI classification num• ber which also aids identification. The fol- lowing symbols are used in the tablea: Art - artificial Art+ - artificial but included in the IOFI positive list' NI - nature-identical NOTE: Flavoring substances appearing in the FEMA GRAS lists are sequentially numbered as follows: GRAS 3, 2001-3124; GRAS 4, 3125-3249; GRAS 5, 3250-3325; GRAS 6, 3326-3390; GRAS 7, 3391-3423; GRAS 8, 3424-3444; GRAS 9. 3445-3475; GRAS 10, 3476-3525; GRAS 11, 3526- 3596; GRAS 12, 3597-3650. 1IOF1 Code of Practice for the Flavour Industry. Oct. 20, 1978 as amended May 1980. (dl Solubility data particularly in ethanol, water, propylene glycol and fixed oils. The com- pounding of flavorings involves the blending together of ingredients of wide physical dis- parity; this being achieved by the use of per• mitted solvents of which those quoted are most widely used. The following symbols are used in the tables: In - insoluble VSI - very slightly soluble SI - slightly soluble S ~ soluble VS - very soluble M = miscible le) Boiling point and flash point, which are of value in determining the relative stability and safety in handling of a flavoring, par- ticularly where the product is intended to be spraydried. Ifl Legal status in the United States, particular- ly whether the chemical is found in nature. Following the tabular dala given below is a sup- plementary tabular listing of additional synonyms cross-referenced to the genendly-accepted chemi- cal name in the main body of information. Sources: The following sources of information used in compiling the data given below are gratefully acknowledged: 332 I8t86988 ORGANIC CHEMICALS USED IN FLAVORINGS AVD FRA(;R.aNf'F.S 113 ARCTANDER, S. 1969. Perfume and Flavor Chemicals (Aroma chemicals), Vol 1 and 11. Stcffen Arctander, Muntclair, N.J. COUNCIL OF EUItOI'E. 1974. Natnral Fla- vouringSubstances, Their Sources and Added Ar- tificial Flavouring Substances. (\laisunneuve S.A.,. Moulins-Les-Metz, France), Strashourg, France. EOA. lJpdnted to 1975. Specifications and Stan- dards. Essential Oil Association of U.S.A., 60 East 42nd St., New York. FOOD CHEMICALS CODEX, 2nd Edition. 1972. National Academy of Sciences, Wa,hing(un, D.C. FORD, R.A. and CRAMER, G.J1. 1977. Refer- ence list of flavoring substances in use in the United States. Perfum. Flavorist 2, (1), 9-62. FIJRIA, T.E. and BELLANCA, N. (Editors) 1975. Fenaroli'a Handbook of Flavor Ingredi- ents, 2nd Edition. C.R.C. Press. Cleveland. GRUNDSCHOBER, F. rt at. 1975. Survey of worldwide use levels of artificial flavouring sub- stances. Inl. Flavour: F•r>d Ad(!itices 6, 221- 2:11). HAI.I,. R.I.. 1960: HAL1•. R L, and O5P.R. It1.. 1961. 1965, 197.0; t).tiElt. 8.1.. and IIALI„ It l.. 1972, 19 7:1; OSER. Fi.LL and F'Ultl). Lt.A. 1975, 1977. 11979. Recent pn-Frc~~ in thr cumidenr lion uf flavnrim_ ingredients under the F-d Adrlitice. Amendnient. Fn.,d Te. Fmd. 11. i lUi, 4K'+; 15, (12i. •NI; 19. (.), Part 3. 1'0: ?.1, 1:0. 25; 26,(5).35;Y7,(1r.6a;27.1111.36:2N.(p).-6;:9, (A), 70: .31. (1), 65; .7Y, (2), 60: .9.7, (7), (i5. INTERNATIONAL ORGANIZATION OF TIiE FLAVOR INDrSTRY. 197n. R.. itice !i•t „r artilicial flacourink ~uh,tance,. (Inf-•rm. circ.). MAFF. 1976. Repnrt on the Ftevirw uf Flavour- ings in Fuod. Food Additives and C-ntan:inants Committee, \linictr.v of At;ricuhure. F'i•hcne. and F iod, U.Y.H.JI. Stationer' v O(tit e. Lmd,m, WEAST. R.C. tEditorl 1978. liandb-„k of Chemi.trv nnd Phc..ics, 591h Edition. C.R.C. Press, West I'alm Beach, Flurida.

+IEA7tf , 392 SOURCE BOOK OF FLAVORS 091 ORGANIC CHEMICAL.S 1'SED IN FLAVORINGS AND FRAGRANCF_S 393 , Ley,alxtatux PM•.inrchemicnlchnrnrteri~tice IOFI Suluhility Fln<h (tnited (Ilnssi- 1'rint Cntmcil tiUAes firntinn - i ~ HnilinR f'-eln=ed of FDA +IOFI d = >? 1'nint Meltin¢ eup FEMA Europe e Clax.ci- Po.itive 1'nint O--,pr,n (-hemical Name Other Names No. No ficntion Li..t 5 t.; L;, - (at mm HRI rup 3-Phenylpropclpropionate 2897 419 172.515 Art VSI S 265 +1n0 2CI-Phcniprnpyll-tetrahydrofuron 2898 489 172.515 Art+ VSI S o-Pinrne 2902 2113 172.515 NI In S In S 156 -IGfI rtit('/ d-Pinene 2903 2114 172.i1'• NI In S VSI S 104-169 11 2110/-Pinen-3-ol Pinoearveol 3587 172.:i15 In S S 6, 217 frnn.~ 210 61 S I'inrrnrvwd 3fi57 _1 2.5 15 i NI --- - ~- I'itn•ridine Hexahydrupyridine 2908 675 172.515 INI S S 1(t4 16 Piperine 1•Piperoylpiperidine 2909 492 17^51fi NI VSI S 128-129 Piperitenone 172.515 N, 1 Piperitrnuneoxide 3564 172.515 NI d-Piperitnne p-Menth-l-en-3-one 2910 2052 172.515 NI In S 2;I.i-237 I'iperonal Heliotropine 2911 104 182.60 NI In S SI 263 35.5-3? F(-(' EnA Pipernnylncetate Heliotropylacetate 2912 2912 172.51•i Art+ \-SI S 133-154U4mm) +1(10 Piperonylia,hutyrate 2913 305 172.i15 Art+ VSI S +100 Polilimnnene 172.515 Art Pulv.orbate20 Polyoxyethylene(20)aorbitanmonulaurate 2915 179.•i15 Art S S FCC Pnlv.mrbate60 Polyoxyethylene(20)xorbitanmonoetearate 2916 172.515 Art S S In FC(- Polyxnrbate80 Polyoxyethylene(20)torbitanmonooleate 2917 172.515 Art S S F(•(• Pntnwciumacetate 2920 172.515 Art S S '?92 +100 Poln,ium+orhate Putaeaium2,4-hexadienoate 2921 Art S S +100 F(-C 1-Praline 2-Pyrrolidinecarhox,vlicacid 3319 4211 NI VS SI In 220-222 tdrv•omry,~e•1 F(-C 1;1-Prupnnedithinl 3520 Art+ 152 35 I,:I Propanedit hiul 3588 Art Propnnethiol 3521 4213 172.515 NI VSI S (',7-r,9 -113 -20 Prnprnylxuaethol 2922 170 17 2.5 1.5 Art+ SI S S 5 +InO _ Ff'(' 1`ropenyl propyl disulfide 3227 4026 NI - Propionaldehyde Propanal 2923 90 172.515 NI S S 4.4-49 -A1 -9 FC(' Prnpionic acid Methylnceticacid 2924 3 NI S S 140-1.11 .52 F-C(' 2-Prnpinnylpyrrnle Ethyl 2-pyrrolyl ketone 3614 172.515 Art 2-Prupionyllhiazole 1-(2-Thiazolyl)-1-propanone 3611 _ 172.5 15 Art Propiophenone 3469 599 NI . 21,c I,: ,• Propyi acetate 2925 192 172.51•'; NI S S S S m;-102 2n Prupvl alr.v,hrA 1-Pmpanol 2928 50 172.515 NI S S S 97.2 _ _ 15 ^ p-Prupyl aniu,le Dihydroanethole 2930 2026 _172.515 Art S 212-213 _ Nfi F.OA Prnpylhenznate 2931 677 172.515 NI In S 2:1u Propyl hutymte 2934 266 172.516 NI VSI S 142-14:1 Prnpyl cinnnmate 2938 324 172.5 15 Art In S 283-2R.1 13 +I110 Prnpyl2•4-decadienoate 3648 172515 Art Propyl dixulfide Dipropvldixulfide 3223 540 172.515 NI VSI S 194 :1a Propvlene Rlycol 1,2-Dihydroxypropnne 2940 4212_ 182.60 NI M M In 187.3 _ +11H1(O) FCC Propyleneglycrd alRinate Hydroxypropylalpnate 2941 172.515 Art S +a(10 FCC z9zsssse