beta-naphthyl ethyl ether
nerolin bromelia
Identification
| Name | beta-naphthyl ethyl ether |
| IUPAC | 2-ethoxynaphthalene |
| CAS Number | 93-18-5 |
| EINECS | 202-226-7 |
| FDA UNII | ZF3IS6G3R7 |
| Molecular Formula | C12 H12 O |
| Molecular Weight | 172.22684000 |
| MDL Number | MFCD00016808 |
| Nikkaji Number | J4.670A |
| Beilstein | 2042397 |
| CoE Number | 2058 |
| XlogP3 | 3.80 (est) |
Regulatory
| JECFA Food Flavoring | 1258 beta-naphthyl ethyl ether |
| DG SANTE Food Flavourings | 04.033 beta-naphthyl ethyl ether |
| FEMA Number | 2768 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 93-18-5 ; BETA-NAPHTHYL ETHYL ETHER |
Physical Properties
| Appearance | white crystalline solid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 37.00 to 38.00 °C. @ 760.00 mm Hg |
| Boiling Point | 282.00 °C. @ 760.00 mm Hg |
| Congealing Point | 35.00 °C. |
| Vapor Pressure | 0.005000 mmHg @ 25.00 °C. (est) |
| Flash Point | > 200.00 °F. TCC ( > 93.33 °C. ) |
| logP (o/w) | 3.864 (est) |
| Shelf Life | 36.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 400 hour(s) at 20.00 % in dipropylene glycol |
| Odor Description |
at 10.00 % in dipropylene glycol. Powdery, floral, naphthyl and citrus
|
| Odor sample from | Harrmann & Reimer Corporation |
| Taste Description | at 4.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 2 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 [sex: M,F] 3110 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', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#00191']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for beta-naphthyl ethyl ether usage levels up to | 5.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 43.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 4.00 (μg/capita/day) |
| Structure Class | III |
| 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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