ethyl salicylate
salicylic acid ethyl ester
Identification
| Name | ethyl salicylate |
| IUPAC | ethyl 2-hydroxybenzoate |
| CAS Number | 118-61-6 |
| EINECS | 204-265-5 |
| FDA UNII | 555U6TZ2MV |
| Molecular Formula | C9 H10 O3 |
| Molecular Weight | 166.17630000 |
| MDL Number | MFCD00002215 |
| Nikkaji Number | J5.527A |
| Beilstein | 0907659 |
| CoE Number | 432 |
| XlogP3 | 3.00 (est) |
Regulatory
| JECFA Food Flavoring | 900 ethyl salicylate |
| DG SANTE Food Flavourings | 09.748 ethyl salicylate |
| FEMA Number | 2458 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 118-61-6 ; ETHYL SALICYLATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.12700 to 1.13000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.378 to 9.403 |
| Refractive Index | 1.52100 to 1.52300 @ 20.00 °C. |
| Melting Point | 1.00 to 3.00 °C. @ 760.00 mm Hg |
| Boiling Point | 233.00 to 235.00 °C. @ 760.00 mm Hg, 107.00 to 108.00 °C. @ 12.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.035000 mmHg @ 25.00 °C. (est) |
| Flash Point | 225.00 °F. TCC ( 107.22 °C. ) |
| logP (o/w) | 2.950 |
| Soluble in | alcohol |
| Stability | non-discoloring in most media |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 4 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, wintergreen, tutti frutti, cooling, spicy and balsamic mild, sweet, reminiscent of wintergreen oil aromatic, sweet, curative, phenolic Sweet minty, floral, fruity, health balsamic
|
| Odor sample from | Givaudan Corporation |
| Taste Description |
at 10.00 ppm. sweet-phenolic, herbal-medicinal sweet, wintergreen
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 12 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 1320 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| maximum skin levels for fine fragrances | 0.1400 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2002) |
| Recommendation for ethyl salicylate usage levels up to | 6.0000 % in the fragrance concentrate. |
| use level in formulae for use in cosmetics | 0.0064 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.0002 mg/kg/day (IFRA, 2002) |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 27.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1700.00 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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