Reference

Quantitative evaluation of sensory-irritating and neurobehavioral properties of aliphatic ketones in mice

Quantitative evaluation of sensory-irritating and neurobehavioral properties of aliphatic ketones in mice. De Ceaurriz, J.; Micillino, J. C.; Marignac, B.; Bonnet, P.; Muller, J.; Guenier, J. P. (Dep. Pathol. Prof., Inst. Natl. Rech., Vandoeuvre 54500, Fr.). Food Chem. Toxicol., 22(7), 545-9 (English) 1984. CODEN: FCTOD7. ISSN: 0278-6915. DOCUMENT TYPE: Journal CA Section: 4 (Toxicology) A decrease in respiratory rate resulting from irritation of upper airways and a decrease in duration of immobility in a behavioral despair-swimming test occurred in mice during and following short-term inhalation exposures to some commonly used aliph. ketones. Linear concn.-effect relation were obtained that allowed 2 different median active levels (MALs) to be calcd. MALs that produced a 50% decrease in respiratory rate (RD50) were calcd. as indicators of the sensory irritation potency of iso-Bu ketone [108-83-8], mesityl oxide [141-79-7], Me amyl ketone [110-43-0], Me isoamyl ketone [110-12-3], and Me Pr ketone [107-87-9]. MALs that produced a 50% decrease in immobility (ID53) were detd. for acetone [67-64-1], isophorone [78-59-1], mesityl oxide, Me amyl ketone, Me isoamyl ketone, Me iso-Bu ketone [108-10-1], and Me Pr ketone. The systematic detn. of MALs permits classification of ketones in terms of their relative potencies for eliciting a given effect. The lowest MAL indicates the primary manifestation of toxicity, against which protection should be taken. MALs assocd. with such crit. responses may be useful in the establishment of safe levels of occupational exposure to ketones, a conclusion supported by the linear relation that existed between MALs and occupational stds.

Volatile flavor components of walnuts (Juglans regia L

Volatile flavor components of walnuts (Juglans regia L.). Clark, Richard G.; Nursten, Harry E. (Procter Dep. 110-12-3 and 91-57-6 are also occured in this study. Food Leather Sci., Univ. Leeds, Leeds, Engl.). J. Sci. Food Agric., 27(10), 902-8 (English) 1976. CODEN: JSFAAE. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The volatile components of walnut essences prepd. by Likens-Nickerson concurrent steam distn.-extn. or by high vacuum degassing of walnut oils were detd. Twenty nine compds. were identified, including 8 carbonyl compds., 4 alcs., and 2 terpenes and the odor of walnuts was due to the collective effect of a no. of components. .