chrysanthemum oxide
methyl phenethyl ether
Identification
| Name | chrysanthemum oxide |
| IUPAC | 2-methoxyethylbenzene |
| CAS Number | 3558-60-9 |
| EINECS | 222-619-7 |
| FDA UNII | 79089Z2R3S |
| Molecular Formula | C9 H12 O |
| Molecular Weight | 136.19384000 |
| Nikkaji Number | J75.050F |
| Beilstein | 1857538 |
| CoE Number | 11812 |
| XlogP3 | 2.20 (est) |
Regulatory
| JECFA Food Flavoring | 1254 methyl phenethyl ether |
| DG SANTE Food Flavourings | 03.006 2-methoxyethyl benzene |
| FEMA Number | 3198 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 3558-60-9 ; METHYL PHENETHYL ETHER |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.94600 to 0.95400 @ 20.00 °C. |
| Pounds per Gallon - est. | 7.881 to 7.947 |
| Boiling Point | 185.00 to 187.00 °C. @ 760.00 mm Hg, 100.00 to 104.00 °C. @ 25.00 mm Hg |
| Vapor Pressure | 1.788000 mmHg @ 25.00 °C. (est) |
| Flash Point | 150.00 °F. TCC ( 65.56 °C. ) |
| logP (o/w) | 2.127 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alcoholic fine fragrance, good |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 88 hour(s) at 100.00 % |
| Odor Description | at 10.00 % in dipropylene glycol. |
| Odor sample from | Givaudan Corporation |
| Taste Description | green chrysanthemum herbal floral nasturtium earthy metallic cilantro |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 8 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] < 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 3970 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 |
| Recommendation for chrysanthemum oxide usage levels up to | 5.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 26.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.01 (μg/capita/day) |
| Structure Class | II |
| 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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