tocopherols

Full Material List

N/A

Identifiers

CAS (Single)	1406-66-2
FEMA	N/A
EINECS	N/A
Synonyms	methyltocols 2,7,8- trimethyl-2-(4,8,12-trimethyltridecyl)-3,4-dihydrochromen-6-ol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	R0ZB2556P8
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	416.68896
Molecular Formula	C28 H48 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	92.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	518.00 to 519.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	403.00 Â°F. TCC ( 206.00 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	10.724 (est)
Soluble In	water, 1.069e-006 mg/L @ 25 °C (est)
Occurrence	asparagus shoot banana fruit barley seed basswood flower brazil nut buckwheat seed carob bean seed cashew nut cayenne fruit corn seed cotton oil fennel seed fig fruit flax seed garlic bulb gooseberry fruit kiwi fruit lentil seed marango leaf marango seed not found in nature pea seed pepper bell pepper fruit pepper black pepper fruit pepper black pepper sap poppy opium poppy seed potato sweet potato leaf potato sweet potato root purslane plant raspberry red raspberry fruit roselle seed rye seed sesame seed spinach water spinach leaf sunflower seed walnut english walnut nut wheat seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Tocopherols (CAS: 1406-66-2)

1. Identity & Chemical Information

Common Name(s): Tocopherols
IUPAC Name: Not applicable (mixture of compounds)
CAS Number: 1406-66-2
FEMA Number: Not applicable
Other Identifiers: FL number not applicable, CoE number not applicable, IFRA reference not applicable
Molecular Formula and Molecular Weight: Not applicable (mixture of compounds)
Discussion: Tocopherols are a group of chemically related compounds, including alpha, beta, gamma, and delta tocopherol, each with distinct antioxidant properties. They are characterized by a chromanol ring and a phytyl tail, contributing to their lipophilic nature and functional role as antioxidants.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Tocopherols are generally odorless and tasteless, making them suitable for use in a wide range of applications without altering the sensory profile of the product.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: Tocopherols are primarily used for their antioxidant properties rather than their sensory characteristics. They help in preserving the freshness and extending the shelf life of products by preventing oxidation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Tocopherols are naturally found in vegetable oils, nuts, seeds, and green leafy vegetables. They are also present in whole grains and some fruits.
Formation Pathways: Tocopherols are synthesized in plants through the shikimate pathway, which is responsible for the biosynthesis of aromatic amino acids.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Tocopherols can be labeled as natural when derived from plant sources, aligning with consumer preferences for natural ingredients.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Flavor Categories and Applications: Tocopherols are used in a variety of food products, including oils, margarine, and processed foods, primarily as antioxidants.
Functional Role in Flavor Systems: They help in maintaining the stability and quality of flavors by preventing oxidative degradation.
Typical Use Levels: Industry-typical use levels range from 10 to 200 ppm in finished food products, depending on the specific application and desired shelf life.
Stability Considerations: Tocopherols are stable under normal processing conditions but can degrade at high temperatures and in the presence of light and oxygen.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Tocopherols are used in a variety of personal care products, including lotions, creams, and perfumes, primarily for their antioxidant properties.
Functional Role: They act as stabilizers, preventing the oxidation of fragrance compounds and extending the shelf life of the product.
Typical Concentration Ranges: Tocopherols are typically used at concentrations ranging from 0.01% to 0.5% in fragrance formulations.
Volatility and Top/Middle/Base Contribution: Tocopherols do not contribute to the fragrance profile due to their low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Tocopherols are generally recognized as safe (GRAS) for use in food and cosmetics.
European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use as food additives and in cosmetics.
United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no significant divergence reported.
Asia (Japan, China, ASEAN): Approved for use in food and cosmetics, with specific regulations varying by country.
Latin America (e.g., Brazil, MERCOSUR): Generally approved for use in food and cosmetics, with country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Tocopherols have a high margin of safety with an acceptable daily intake (ADI) established by EFSA. They are considered safe for consumption at typical use levels.
Dermal Exposure: Generally regarded as non-irritating and non-sensitizing in cosmetic applications.
Inhalation Exposure: Low volatility minimizes inhalation risks, making them safe for use in personal care products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Tocopherols are valued for their antioxidant properties, which help in extending the shelf life of products by preventing oxidation.
Typical Synergies: They work well with other antioxidants, such as ascorbic acid, to enhance product stability.
Common Formulation Pitfalls: Overuse can lead to product discoloration or off-flavors in sensitive formulations.
Situations Where It is Frequently Over- or Under-Used: Often under-used in formulations where oxidative stability is critical.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Tocopherols are well-studied, with extensive data supporting their safety and efficacy as antioxidants.
Industry-Typical but Undocumented Practices: Use levels and synergies are often based on industry experience rather than formal studies.
Known Data Gaps or Regulatory Ambiguities: Limited data on long-term exposure effects in specific populations.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
“Citation hooks:” line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-05 13:47:57 GMT (p2)

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