Fragrance material review on 3-phenylpropyl isobutyrate

Food and Chemical Toxicology

Volumn 49, Issue SUPPL. 2, 2011, Pages

  Bhatia, S P ^a   Cocchiara, J ^a   Wellington, G A ^a   Lalko, J ^a   Letizia, C S ^a   Api, A M ^a  

^a RESEARCH INSTITUTE FOR FRAGRANCE MATERIALS   (United States)

Author keywords

3 Phenylpropyl isobutyrate; Fragrance material; Review

Indexed keywords

3 PHENYLPROPYL ISOBUTYRATE; FRAGRANCE; UNCLASSIFIED DRUG;

ACUTE TOXICITY; CHEMICAL STRUCTURE; EYE IRRITATION; HUMAN; NONHUMAN; PHYSICAL CHEMISTRY; REVIEW; SAFETY; SKIN IRRITATION; SKIN SENSITIZATION;

ANIMALS; CINNAMATES; DERMATITIS, ALLERGIC CONTACT; DERMATITIS, PHOTOTOXIC; DNA DAMAGE; EYE INJURIES; HUMANS; ISOBUTYRIC ACIDS; ODORS; PENTANOLS; PERFUME; SKIN; TOXICITY TESTS;

EID: 84155172272     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2011.07.048     Document Type: Review

References (15)

1. Arctander, S., 1969. Perfume and Flavor Chemicals (Aroma Chemicals). Vol. II, No.2592. S. Arctander, Montclair, New Jersey.
2. Belsito D., Bickers D., Bruze M., Dagli M.L., Fryer A., Greim H., Hanifin J.H., Miyachi Y., Saurat J.H., Sipes I.G. A toxicologic and dermatologic assessment of cinnamyl phenylpropyl compounds when used as fragrance ingredients. Food and Chemical Toxicology 2011, 49(Suppl 2):S126-S141.
3. Cadby P., Troy W., Vey M. Consumer exposure to fragrance ingredients: providing estimates for safety evaluation. Regulatory Toxicology and Pharmacology 2002, 36:246-252.
4. Council of Europe Partial Agreement in the Social and Public Health Field. Chemically-defined flavouring substances. Group 9.4.3.1 Esters of branched chain aliphatic acids, vol. 303 2000, Isobutyrates Council of Europe Publishing, Strasbourg, p. 318.
5. Flavor and Extract Manufacturers Association Recent progress in the consideration of flavoring ingredients under the food additives amendment III. GRAS Substances. Food Technology 1965, 19(2):151-197.
6. Food and Drug Administration, Code of Federal Regulations, 21 CFR 172.515. Title 21 - Food and Drugs, Volume 3, Chapter I - Food and Drug Administration, Department of Health and Human Services. Part 172 - Food Additives Permitted for Direct Addition to Food for Human Consumption. Subpart F - Flavoring Agents and Related Substances, 515 - Synthetic Flavoring Substances and Adjuvants.
7. Ford R., Domeyer B., Easterday O., Maier K., Middleton J. Criteria for development of a database for safety evaluation of fragrance ingredients. Regulatory Toxicology and Pharmacology 2000, 31:166-181.
8. IFRA (International Fragrance Association), 2002. Use Level Survey, August 2002.
9. IFRA (International Fragrance Association), 2008. Volume of Use Survey, February 2008.
10. Joint Expert Committee on Food Additives Safety evaluation of certain food additives. Who Food Additives Series: 46. Prepared by the Fifty-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) 2000, World Health Organization, Geneva.
11. Kligman A.M. The identification of contact allergens by human assay. III. The maximization test. A procedure for screening and rating contact sensitizers. Journal of Investigative Dermatology 1966, 47(5):393-409.
12. Kligman A.M., Epstein W.L. Updating the maximization test for identifying contact allergens. Contact Dermatitis 1975, 1:231-239.
13. Opdyke D. Fragrance Raw Materials Monographs (3-Phenylpropyl isobutyrate). Food and Chemical Toxicology 1978, 16(4):851.
14. RIFM (Research Institute for Fragrance Materials, Inc.) Acute toxicity studies in rats, mice, and rabbits. RIFM report number 2024, May 16 1975, RIFM, Woodcliff Lake, NJ, USA.
15. RIFM (Research Institute for Fragrance Materials, Inc.) Report on human maximization studies. RIFM report number 1799, May 16 1975, RIFM, Woodcliff Lake, NJ, USA.