ethyl para-anisate
ethyl p-anisate
Identification
| Name | ethyl para-anisate |
| IUPAC | ethyl 4-methoxybenzoate |
| CAS Number | 94-30-4 |
| EINECS | 202-320-8 |
| FDA UNII | KJ95H2S7NM |
| Molecular Formula | C10 H12 O3 |
| Molecular Weight | 180.20324000 |
| MDL Number | MFCD00015151 |
| Nikkaji Number | J33.854K |
| Beilstein | 2209700 |
| CoE Number | 249 |
| XlogP3 | 2.80 (est) |
Regulatory
| JECFA Food Flavoring | 885 ethyl p-anisate |
| DG SANTE Food Flavourings | 09.714 ethyl 4-methoxybenzoate |
| FEMA Number | 2420 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 94-30-4 ; ETHYL P-ANISATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear oily liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.10400 to 1.10700 @ 20.00 °C. |
| Pounds per Gallon - (est). | 9.197 to 9.222 |
| Refractive Index | 1.52300 to 1.52600 @ 20.00 °C. |
| Melting Point | 7.00 to 8.00 °C. @ 760.00 mm Hg |
| Boiling Point | 263.00 to 270.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.009000 mmHg @ 25.00 °C. (est) |
| Flash Point | > 230.00 °F. TCC ( > 110.00 °C. ) |
| logP (o/w) | 2.801 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description |
at 100.00 %. Sweet anisic, licorice, fruity, spice, cherry, floral and powdery
|
| Taste Description | at 30.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 2040 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 ethyl para-anisate usage levels up to | 4.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 9.10 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 2.00 (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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