| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 6382-06-5 |
| ECHA EC Number: | 228-974-4 |
| FDA UNII: | N3400NO5KU |
| Category: | flavor and fragrance agents |
| IUPAC Name: | amyl lactate |
| InChI : | InChI=1/C8H16O3/c1-3-4-5-6-11-8(10)7(2)9/h7,9H,3-6H2,1-2H3 |
| Std.InChI: | InChI=1S/C8H16O3/c1-3-4-5-6-11-8(10)7(2)9/h7,9H,3-6H2,1-2H3 |
| InChIKey : | GXOHBWLPQHTYPF-UHFFFAOYAG |
| Std.InChIKey: | GXOHBWLPQHTYPF-UHFFFAOYSA-N |
| SMILES : | CCCCCOC(=O)C(C)O |
| Molar Refractivity : | 42.38 ± 0.3 cm3 (est) |
| Parachor : | 389.2 ± 4.0 cm3 (est) |
| Index of Refraction : | 1.436 ± 0.02 (est) |
| Surface Tension : | 33.3 ± 3.0 dyne/cm (est) |
| Density : | 0.989 ± 0.06 g/cm3 (est) |
| Polarizability : | 16.80 ± 0.5 10-24cm3 (est) |
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| DG SANTE Food Flavourings: | 09.683 pentyl lactate |
| Appearance: | colorless clear liquid (est) |
| Assay: | 95.00 to 100.00 |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.96500 to 0.97100 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 8.030 to 8.080 |
| Refractive Index: | 1.42300 to 1.42900 @ 20.00 °C. |
| Boiling Point: | 206.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.062000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 174.00 °F. TCC ( 78.89 °C. ) |
| logP (o/w): | 1.489 (est) |
| Soluble in: | |
| alcohol | |
| water, 1.00E+04 mg/L @ 25 °C (exp) | |
| Insoluble in: | |
| water | |
| Similar Items:note | |
| isoamyl lactate | |
| benzyl lactate | |
| butyl butyryl lactate | |
| butyl lactate | |
| isobutyl lactate | |
| sec-butyl lactate | |
| butyl laevo-lactate | |
| cetyl lactate | |
| dodecyl lactate | |
| ethyl acetyl lactate | |
| ethyl butyryl lactate | |
| ethyl lactate | |
| ethyl phenyl lactate | |
| (Z)-3-hexen-1-yl lactate | |
| hexyl lactate | |
| laevo-menthyl lactate | |
| menthyl methyl lactate | |
| methyl dextro-lactate | |
| methyl laevo-lactate | |
| phenethyl lactate | |
| propyl lactate | |
| vanillyl lactate | |
| None found |
| BOC Sciences |
| For experimental / research use only. |
| Amyl Lactate |
| Grau Aromatics |
| AMYL-LACTATE (n-AMYL-LACTATE) NI, Kosher |
| SRS Aromatics |
| AMYL LACTATE Odor: Fruity, Cognac, Brandy |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for amyl lactate usage levels up to: | |||
| 3.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.61 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (μg/person/day) | ||
| Threshold of Concern: | 1800 (μg/person/day) | ||
| Structure Class: | I | ||
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 10.00000 | 50.00000 | |
| Processed fruit (04.1): | 7.00000 | 35.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 10.00000 | 50.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 | |
| Bakery wares (07.0): | 10.00000 | 50.00000 | |
| Meat and meat products, including poultry and game (08.0): | 2.00000 | 10.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 10.00000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 25.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 25.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 | |
| Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 | |
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):6382-06-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :101145 |
| National Institute of Allergy and Infectious Diseases:Data |
| pentyl 2-hydroxypropanoate |
| Chemidplus:0006382065 |
| pentyl 2-hydroxypropanoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 101145 |
| Pubchem (sid): | 135057864 |
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| HMDB (The Human Metabolome Database): | Search |
| Export Tariff Code: | 2918.11.0000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| For Odor |
| No odor group found for these |
| ethyl (R)-2-methyl butyrate FL/FR |
| fermented |
| fermented |
iso amyl alcoholFL/FR |
| floral |
| hexyl nonanoate FL/FR |
| fruity |
| amyl decanoate FL/FR |
| herbal |
| geranyl octanoate FL/FR |
| waxy |
| ethyl nonanoate FL/FR |
| winey |
| heptyl decanoate FL/FR |
| For Flavor |
| No flavor group found for these |
| amyl decanoate FL/FR |
| ethyl (R)-2-methyl butyrate FL/FR |
| geranyl octanoate FL/FR |
| heptyl decanoate FL/FR |
| hexyl nonanoate FL/FR |
| fusel |
| fusel |
iso amyl alcoholFL/FR |
| waxy |
| ethyl nonanoate FL/FR |
| None Found |
| found in nature |
| N- | amyl lactate |
| amyl-lactate (n-amyl-lactate) | |
| 2- | hydroxypropanoic acid pentyl ester |
| lactic acid pentyl ester | |
| lactic acid, pentyl ester | |
| pentyl 2-hydroxypropanoate | |
| pentyl lactate | |
| propanoic acid, 2-hydroxy-, pentyl ester |
| None found yet. Try the PubMed Search. |
