pyroligneous acids hickory-Spice database

2D:
3D:
CAS Number:	74113-74-9
FDA UNII:	Search
Category:	flavor and fragrance agents
IUPAC Name:	pyroligneous acids hickory

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

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
FEMA Number:	4222 hickory smoke distillate
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	74113-74-9 ; HICKORY SMOKE DIST.

Physical Properties:

Appearance:	black liquid (est)
Food Chemicals Codex Listed:	No
Soluble in:
	water

Organoleptic Properties:

smoky leathery burnt woody woody smoky

Cosmetic Information:

None found

Suppliers:

Diffusions Aromatiques

CUIR DM

Ernesto Ventós

LEATHER MD FIRMENICH 936358

Odor: SMOKY

F&F Projects

Flavour & Fragrance Consultancy

Analytical and Development Services to the Flavour and Fragrance Industry.

Firmenich

CUIR MD

for fragrance

Odor: The olfactive profile offers smoky, leathery and pyrogeneous notes

Use: LEATHER MD is a technical ingredient obtained by Molecular Distillation of a natural specialty.

Penta International

HICKORY SMOKE FLAVOR NATURAL

Safety Information:

European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable. R 21 - Harmful in contact with skin. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.

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

Safety in Use Information:

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

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
	average usual ppm	average maximum ppm
baked goods:	1.80000	2.50000
beverages(nonalcoholic):	0.80000	1.50000
beverages(alcoholic):	0.80000	1.50000
breakfast cereal:	-	-
cheese:	600.00000	650.00000
chewing gum:	0.17000	0.20000
condiments / relishes:	10.00000	15.00000
confectionery froastings:	-	-
egg products:	-	-
fats / oils:	100.00000	125.00000
fish products:	210.00000	220.00000
frozen dairy:	-	-
fruit ices:	-	-
gelatins / puddings:	-	-
granulated sugar:	-	-
gravies:	10.00000	20.00000
hard candy:	-	-
imitation dairy:	-	-
instant coffee / tea:	-	-
jams / jellies:	-	-
meat products:	100.00000	150.00000
milk products:	210.00000	220.00000
nut products:	-	-
other grains:	-	-
poultry:	250.00000	280.00000
processed fruits:	-	-
processed vegetables:	130.00000	150.00000
reconstituted vegetables:	130.00000	150.00000
seasonings / flavors:	10.00000	20.00000
snack foods:	3600.00000	4000.00000
soft candy:	-	-
soups:	10.00000	20.00000
sugar substitutes:	-	-
sweet sauces:	-	-

Safety References:

Chemical Carcinogenesis Research Information System:Search

EPA Substance Registry Services (TSCA):74113-74-9

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

Chemidplus:0074113749

References:

Canada Domestic Sub. List:	74113-74-9
Pubchem (sid):	135301020

Other Information:

FDA Substances Added to Food (formerly EAFUS):

View

Potential Blenders and core components :

For Odor

balsamic

guaiacyl phenyl acetate
FL/FR

burnt

amber oil
FR

rum ether
FL/FR

chocolate

vanillyl ethyl ether
FL/FR

coffee

furfuryl mercaptan
FL/FR

dry

3,4-

xylenol
FL/FR

fruity

ethyl 3-hydroxyhexanoate
FL/FR

green

3,7-

dimethyl-6-octenoic acid
FL/FR

herbal

yerba mate absolute
FL/FR

leathery

castoreum absolute
FL/FR

medicinal

2,6-

xylenol
FL/FR

phenolic

2,3-

dimethyl benzofuran
FL/FR

ortho-

guaiacol
FL/FR

4-

methyl-2,6-dimethoxyphenol
FL/FR

piper betle leaf oil
FR

2-iso

propyl phenol
FL/FR

2-

propyl phenol
FL/FR

2,5-

xylenol
FL/FR

smoky

2,6-

dimethoxyphenol
FL/FR

alpha-

ethoxy-ortho-cresol
FL/FR

4-

ethyl phenol
FL/FR

propyl paraben
CS

pyroligneous acids
FL/FR

spicy

croton eluteria bark oil
FL/FR

cubeb oil
FL/FR

4-

ethyl guaiacol
FL/FR

methyl isoeugenol
FL/FR

pepper tree berry oil
FL/FR

woody

guaiacwood extract acetate
FR

guaiacyl acetate
FL/FR

2-

methoxy-4-vinyl phenol
FL/FR

For Flavor

No flavor group found for these

benzyl disulfide
FL

alpha-

ethoxy-ortho-cresol
FL/FR

1-

methyl pyrrole
FL

prenyl mercaptan
FL

2-

propyl phenol
FL/FR

bouillon

bouillon, vegetable, smoke
FL

burnt

bacon dithiazine
FL

rum ether
FL/FR

2,6-

xylenol
FL/FR

cheesy

smoked gouda

cheese flavor
FL

smoked cheddar

cheese flavor
FL

chemical

2,3-

dimethyl benzofuran
FL/FR

coffee

furfuryl mercaptan
FL/FR

fatty

bacon

fat flavor
FL

floral

3,7-

dimethyl-6-octenoic acid
FL/FR

fruity

ethyl 3-hydroxyhexanoate
FL/FR

green

3,4-

dimethoxystyrene
FL

herbal

yerba mate absolute
FL/FR

leathery

castoreum absolute
FL/FR

meaty

4-

allyl-2,6-dimethoxyphenol
FL

ham enhancers
FL

ham flavor
FL

ortho-

thioguaiacol
FL

smoked

turkey flavor
FL

medicinal

2,6-

dimethoxyphenol
FL/FR

musty

2,5-

xylenol
FL/FR

nutty

2-

acetyl-1-methyl pyrrole
FL

onion

2-

methyl-1,3-dithiolane
FL

phenolic

2-

ethyl benzene thiol
FL

guaiacyl phenyl acetate
FL/FR

4-

methyl-2,6-dimethoxyphenol
FL/FR

rummy

vanillyl ethyl ether
FL/FR

smoky

4-

ethyl phenol
FL/FR

2-

methoxy-4-vinyl phenol
FL/FR

prosopis juliflora wood extract
FL

pyroligneous acids
FL/FR

smoke flavor
FL

3,4-

xylenol
FL/FR

dextro-

xylose
FL

solvent

2-iso

propyl phenol
FL/FR

spicy

chipotle chili distillates
FL

chipotle chili oleoresin
FL

croton eluteria bark oil
FL/FR

cubeb oil
FL/FR

methyl isoeugenol
FL/FR

pepper tree berry oil
FL/FR

woody

4-

ethyl guaiacol
FL/FR

ginseng distillates
FL

ortho-

guaiacol
FL/FR

guaiacyl acetate
FL/FR

quercus alba chips extract
FL

Potential Uses:

FL

smoke

Occurrence (nature, food, other):

found in nature

Synonyms:

	cuir MD (Firmenich)
	hickory smoke condensate
	hickory smoke distillate
	hickory smoke flavor
natural	hickory smoke flavor
	hickory smoke flavor natural
	leather MD (Firmenich)
	pyroligneous acids, hickory
	smoke hickory condensate

Articles:

PubMed:Effects of hickory smoke condensate on gastric carcinogenesis in Wistar rats after treatment with N-methyl-N'-nitro-N-nitrosoguanidine and sodium chloride.

PubMed:Effects of hickory-smoke condensate on development of pepsinogen 1-altered pyloric glands in rats.

PubMed:Evidence of potential tumour-initiating and tumour-promoting activities of hickory smoke condensate when given alone or with nitrite to rats.