2-ethyl octine carbonate

ethyl 2-nonynoate

CAS: 10031-92-2 C11 H18 O2 MW: 182.26286000 floral cucumber

Identification

Name2-ethyl octine carbonate
IUPACethyl non-2-ynoate
CAS Number10031-92-2
EINECS233-098-0
FDA UNII853DED009T
Molecular FormulaC11 H18 O2
Molecular Weight182.26286000
MDL NumberMFCD00036553
Nikkaji NumberJ241.237C
CoE Number480

Regulatory

JECFA Food Flavoring1352 ethyl 2-nonynoate
DG SANTE Food Flavourings09.157 ethyl 2-nonynoate
FEMA Number2448
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)10031-92-2 ; ETHYL 2-NONYNOATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless clear liquid (est)
Assay 96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed No
Specific Gravity 0.89800 to 0.90800 @ 25.00 °C.
Pounds per Gallon - (est). 7.472 to 7.555
Refractive Index 1.44300 to 1.45300 @ 20.00 °C.
Boiling Point 121.00 to 122.00 °C. @ 13.00 mm Hg, 85.00 °C. @ 2.00 mm Hg
Vapor Pressure 0.011000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
Flash Point > 220.00 °F. TCC ( > 104.44 °C. )
logP (o/w) 4.239 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description
at 1.00 % in dipropylene glycol.
A floral, violet odor
Taste Description
cucumber green
green

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 2850 mg/kg
Dermal Toxicityskin-rabbit LD50 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
IFRA Critical EffectInsufficient data
Recommendation for 2-ethyl octine carbonate usage levels up toPROHIBITED: Should not be used as a fragrance ingredient.
Maximised Survey-derived Daily Intakes (MSDI-EU)1.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.90 (μg/capita/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
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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Potential Uses

FR cassie FL cucumber FR frangipani plumeria FR freesia FR fruit FL green FL jasmin FR jonquil leaf FR linden flower FR orris FR reseda FR tuberose FL violet

Natural Occurrence

not found in nature

Synonyms

ethyl 2-nonynoate ethyl non-2-ynoate ethyl nonynoate ethyl octinecarbonate 2- ethyl octyn carbonate ethyl octyne carbonate 2- ethyl octyne carbonate ethyl-2-nonynoate 2- nonynoic acid ethyl ester 2- nonynoic acid, ethyl ester Try the PubMed Search.