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Flavor and Fragrance Materials -1981 Worldwide reference list of materials used in compounding flavors and fragrances Compiled by the Chemical Sources Association, Washington, D. C. 4~-k36, Allured Publishing Corporation, Wheaton, Tltinois, USA

Introduction to Flavor and Fragrance Materials -1981 This is the third compilation of this series,'-2 and by far the most ambitious in terms of the amount of information gathered into one volume. In addition to the extensive list of flavor substances listed in the 1979 edition, this edition includes over 1000 fragrance substances. A most important addition is the suppliers of these materials, accomplished through the efforts of the Chemical Sources Association (CSA) (see the report beginning on page 00). The CSA has been very active in finding and developing sources for flavor and fragrance materials for several years, and this volume puts their extensive re- sources of companies and products at the disposal of the worldwide industry. This list of flavor substances is based on the computer files of the Flavor & Extract Manufacturers Association (FEMA), which in turn is based on the FEMA GRAS lists 3-5 with additions from other FEMA and Food and Drug Administration lists. Additional flavor substances were added from the records of CSA which are principally natural juices, herbs and extracts which are legally considered foods rather than flavor materi- als and, therefore, do not appear on the above lists. The fragrance materials were compiled from the list of materials which the Research Institute of Fragrances Materials has investigated for their safety in fragrance use, plus the list of substances for which there are published EOA/FMA standards, plus addi- tional materials which have been suggested by several fragrance companies and sup- pliers of fragrance materials. An important problem when dealing with a combined list of flavor and fragrance ma- terials is the different terms that are often used for the same materials. This was a problem with all of the lists checked for this volume. While we have tried to find the identity of each material, it is certain that users of this volume will find many instances of different materials under the same name. It is even more certain that the same material will appear more than once under the various names by which it is known. References are given after each principle name, providing the following information on each applicable material: The first number following the principal name is that assigned the substance in one of the ten FEMA GRAS lists: Numbers 2001-3124, GRAS 3; 3125-3249, GRAS 4; 3250- 3325, GRAS 5; 3326-3390, GRAS 6; 3391-3423, GRAS 7; 3424-3444, GRAS 8; 3445- 3475, GRAS 9; 3476-3525, GRAS 10; 3526-3596, GRAS 11; and 3597-3650, GRAS 12. A separate list of all of these FEMA substances and their synonyms in numerical order begins on page 179. The secQ drnxaLff following each principal name refers to the section of the 21 CFR where the substance is listed. The third numbgr refers to the number by which the. substance is listed in the publi- cation "Natural Flavouring Substances, Their Sources, and Added Artificial Flavouring Flavor & Fragrance Materials - 1981 - Allured Publishing v

Substances" of the Council of Europe (CoE).8 A revised Council of Europe publication appeared at the end of 1981, but too late to include its data in this volume. There are some substances in the CoE list that are not included here because there is not evi- dence that these are being used in the United States. The fourth number indicates the class of flavouring substances. The division of flavouring substances into three categories was proposed by the International Organi- zation of the Flavor Industry (IOFI)6 and has been adopted by the FAO/WHO Food Standard Programme, the Codex Alimentarius Commission. The official definitions for the three classes of flavouring substances, indicated by the numbers 1, 2 or 3 read as follows.' ° Natural Flavours and Natural Flavouring Substances: For the purpose of the Codex Alimentarius, "natural flavours" and "natural flavouring substances" are preparations and single substances, respectively, acceptable for human consumption, obtained ex- clusively by physical processes from vegetable, sometimes animal raw materials either in their natural state or processed, for human consumption. Nature-ldentical Flavouring Substances: For the purpose of the Codex Alimentarius, "nature-identical flavouring substances" are substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to sub- stances present in natural products intended for human consumption, either processed or not. Artificial Flavouring Substances: For the purpose of the Codex Alimentarius, "artificial flavouring substances" are those substances which have not yet been identified in nat- ural products intended for human consumption, either processed or not. The fifth number refers to one of the six appendices, numbers 1 through 6, of the "Report on Review of Flavouring in Food,"9 published by the Ministry of Agriculture, Fisheries and Food of the United Kingdom (UK list). Again, not all substances on the UK list are included here. The six h nnhim n is used for an alphanumeric code to the Scientific Literature Review (SLR) in which the substance is reviewed. This code refers primarily to SLRs produced by FEMA under contract to the FDA. The titles of these SLRs together with the order number and a price code are listed below. These SLRs and their supplements are all available either bound or on microfiche from the National Technical Information Ser- vices (NTIS) in Springfield, Virginia. The exact price can be obtained from NTIS by giv- ing the price code. It should be mentioned that the SLR supplements refer often to the original and should not be used without it. In some cases the supplements are included with the original as noted. These FEMA SLRs cover groups of substances with related chemical structures and therefore, presumably, related metabolic and toxicologic properties. For example, SLR Al covers 56 substances with similar functionality. An additional 6 compounds in this chemical class are covered in supplements to SLR Al. The date the SLR was submitted to FDA is also included on the list. Where the SLR reference is simply "PB," this indicates that the material was reviewed in a report not prepared by FEMA. In these cases, the order number and price code can be obtained from FDA. There are a few substances which are covered both in a FEMA SLR and in a report not prepared by FEMA. In these cases, the only reference given is to the FEMA publication which, in turn, gives reference to the other review. vi Flavor ~ Fragrance Materials - 1981 - Allured Publishing

The seventh column gives the Chemical Abstracts Service (CA$) number for the sub- stance. A number is assigned by CAS to each material which appears in the literature, and this number is becoming widely used as prime identification. The eiqhth~ column indicates if the substance appears among the monographs pub- lished in the Third Edition of the Food Chemicals Codex.10 The ninth column indicates if the substance has a monograph in the series published by the Research Institute for Fragrance Materials." The tenth column indicates if there is a standard for the material published by the Es- sential Oil Association of the U.S. (now known as the Fragrance Materials Association.13 The eleventh column indicates. if that material is mentioned in the Guidelines pub- lished by the International Fragrance Association (IFRA). These guidelines give the rec- ommendations of IFRA for the safe use of fragrance materials, based on the latest re- search information available from published and unpublished sources, worldwide, of adverse reactions to the use of fragrance materials. The recommendations sometimes recommend that a particular material not be used in fragrances, but more often recom- mends that a material not be used above a given level, or that a specially processed form of the material be used that has proven to be safe. Finally the suppliers of both flavor and fragrance materials have been listed. The in- formation under "sources" in this volume has been taken from CSA publications and files, as well as from information sent to us specifically for this publication. Our aim is to provide a full and complete source listing of all these materials worldwide. All the infor- mation that our readers may be able to contribute will be greatly appreciated. This publication is intended to aid in the search for a particular substance in one of the resources mentioned above. Although a reasonable effort was made to find all list- ings, it is probable that some were missed. Accurate cross-referencing was difficult. This is especially true of the botanicals. Here it was assumed that where the species were the same on two or more referenced lists, the substance was the same unless it was clearly differentiated by reference to a particular part of the plant, i.e., roots on one list and leaves on another. It is important, therefore, to emphasize that if accuracy is desired, the original list should be consulted for verification. If you find any errors in this Edition, it would be greatly appreciated if you could let us know so corrections can be made in the Fourth Edition. References 1. Ford, R. A. and Cramer, G. M., Reference list of flavoring substances in use in the United States. Perf. Flavorist 2 (1), 1, 1977 2. Ford, R. A., Flavor Materials 1979, Allured Publishing Corporation, Wheaton, Illinois, USA 3. Hall, R. L., and Oser, B. L., Recent progress in the consideration of flavoring ingre- dients under the Food Additives Amendment. FEMA GRAS Substances 3. Food Technol. 19(2), Part 2, 151, 1965; 4. Food Technol. 24(5), 25, 1970 4. Oser, B. L., and Hall, R. L., Recent progress in the consideration of flavoring ingre- dients under the Food Additives Amendment. FEMA GRAS Substances 5. Food Technol. 26(5), 35, 1972. 5. Oser, B. L, and Ford, R. A., Recent progress in the consideration of flavoring ingre- dients under the Food Additives Amendment. FEMA GRAS Substances 6. Food Flavor & Fragrance Materials - 1981 - Allured Publishing vil

Technol. 17(1), 64, 1973; FEMA GRAS Substances 7. Food Technol. 27(11), 56, 1973; FEMA GRAS Substances 8. Food Technol. 28(9), 76, 1974; FEMA GRAS Substances 9. Food Technol. 29(9), 70, 1975; FEMA GRAS Substances 10. Food Technol. 31(1), 65, 1977; FEMA GRAS Substances 11. Food Technol. 32(2), 60, 1978; FEMA GRAS Substances 12. Food Technol. 33(7), 65, 1979 6. Council of Europe, Natural Flavouring Substances, Their Sources and Added Sub- stances, Strasbourg, 1973, p. 463 7. Grundschober, F.; Hall, R. L.; Stofberg, J.; and Vodoz, C. A., Survey of Worldwide Use Levels of Artificial Flavouring Substances. Flavours, 1975, pp. 223-230 8. Guide to the Safe Use of Food Additives, FAO, CAC/FAL 5-1979, p. 6 9. Ministry of Agriculture, Fisheries and Food; Food Additives and Contaminants Committee, Report on the Review of Flavourings in Food, Her Majesty's Stationary Office, London, 1976, p. 190 10. Food Chemicals Codex, National Academy Press, 2101 Constitution Avenue, NW, Washington, DC 20418, 1981 11. Research Institute for Fragrance Materials, 375 Sylvan Avenue, Englewood Cliffs, NJ 07632, USA 12. Fragrance Materials Association of the United States, 900 17th Street, NW, Washington, DC 20006 13. International Fragrance Association, 8 rue Charles-Hubert, CH-1205 Geneva, Swit- zerland viii Flavor & Fragrance Materials - 1981 - Allured Publishing

FEMA FDA CoE Nat GB SLR CAS FCC RIFM EOA IFRA 2-Propionylpyrrole 3614 2 D3 1073-26-3 2-Propionylthiazole 3611 2 D16 43039-98-1 ppiophenone 3469 599 2 C14 93-55-0 Source: SKK H&R n-Propyl acetal Source: GIV Propyl acetate 2925 172.515 192 2 5 1 09-60-4 x GRDN S ource: Propylacetic acid See Valeric acid ,8-Propylacrolein See 2-Hexenal ,8-Propylacrylic acid See trans-2-Hexenoic acid 3-Propylacrylic acid See trans-2-Hexenoic acid Propyl alcohol 2928 172.515 50 2 5 M 1 71-23-8 CLNS ESTM S ource: sec-Propyl alcohol See Isopropyl alcohol Propyl aldehyde See Propionaldehyde 3-Propylallyl alcohol See 2-Hexen- 1 -ol p-Propyl anisole 2930 172.515 2026 3 6 C23 104-45-0 X X X FR T IV F S O ource: U D G n-Propyl benzenecarboxylate See Propyl benzoate P l b t ropy enzoa e 2931 172.515 677 2 5 C9 2315-68-6 p-iso-Propylbenzyl alcohol See p-Isopropylbenzyl alcohol n-Propyl benzyl carbinol See a-Propylphenethyl alcohol n-Propyl 8-phenylacrylate See Propyl cinnamate 'ropyl(iso) butanoate See Isopropyl butyrate ropyl butanoate See Propyl butyrate P l b t t . ropy u yra e 2934 172.515 266 2 5 M1 105-66-8 NRTH CTC GRDN S ource: c- n-Propyl-E-butyrolactone See E-Heptalactone Propyl(iso) caproate See Isopropyl hexanoate Propyl caproate See Propyl hexanoate Propyl(iso) capronate See Isopropyl hexanoate Propyl carbinol See Butyl alcohol Propyl(iso) carbinol See Isobutyl alcohol Propyl chemosept See Propyl p-hydroxybenzoate P l i t ropy c nnama e 2938 172.515 324 5 C11 7778-83-8 Source: NRTH NIMO NCC Propyl 2,4-decadienoate 3648 2 M 1 2-Propyl-3,6-dimethylpyrazine 2-Propyl-3,5(3,6)-dimethylpyrazine Propyl disulfide , 3228 172.515 540 2 B4 629-19-6 S WTRE NCC ource: Propyldithiopropane See Propyl disulfide 2-Propylene acrolein See trans, trans-2,4-Hexadienal P l ropy ene glycol 2940 182.1666 4212 2 B1A 57-55-6 X Propylene glycol-acetone ketal lene Pro l col l i t See 2,2,4-Trimethyl-1,3-oxacyclopentane g y a py g na e 2941 172.858 9005-37-2 X Source: KLCO 154 Flavor & Fragrance Materials - 1981 - Allured Publishing