benzyl isoeugenol
isoeugenyl benzyl ether
Identification
| Name | benzyl isoeugenol |
| IUPAC | 2-methoxy-1-phenylmethoxy-4-prop-1-enylbenzene |
| CAS Number | 120-11-6 |
| EINECS | 204-370-6 |
| FDA UNII | Search |
| Molecular Formula | C17 H18 O2 |
| Molecular Weight | 254.32886000 |
| MDL Number | MFCD00026985 |
| CoE Number | 522 |
| XlogP3 | 4.10 (est) |
Regulatory
| JECFA Food Flavoring | 1268 isoeugenyl benzyl ether |
| DG SANTE Food Flavourings | 04.018 benzyl isoeugenyl ether |
| FEMA Number | 3698 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 120-11-6 ; ISOEUGENYL BENZYL ETHER |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | white to pink crystalline powder (est) |
| Assay | 96.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Melting Point | 59.00 to 63.00 °C. @ 760.00 mm Hg |
| Boiling Point | 282.00 °C. @ 760.00 mm Hg |
| Congealing Point | 57.50 °C. |
| Acid Value | 1.00 max. KOH/g |
| Flash Point | > 200.00 °F. TCC ( > 93.33 °C. ) |
| logP (o/w) | 4.344 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | non-discoloring |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | low |
| Substantivity | 232 hour(s) at 20.00 % in dipropylene glycol |
| Odor Description |
at 100.00 %. SWEET, BALSAMIC, FLORAL, SPICY
|
| Odor sample from | Berje Inc. |
| Taste Description |
sweet powdery spicy carnation floral balsamic burnt wood aromatic, balsamic, slightly spicy
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 5 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 4900 mg/kg |
| Dermal Toxicity | Not determined |
| 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 |
| Recommendation for benzyl isoeugenol usage levels up to | 5.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.085 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (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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