cyclohexyl acetic acid
cyclohexaneacetic acid
Identification
| Name | cyclohexyl acetic acid |
| IUPAC | 2-cyclohexylacetic acid |
| CAS Number | 5292-21-7 |
| EINECS | 226-132-0 |
| FDA UNII | V43K3TO0HN |
| Molecular Formula | C8 H14 O2 |
| Molecular Weight | 142.19798000 |
| MDL Number | MFCD00001518 |
| Nikkaji Number | J48.532B |
| Beilstein | 2041326 |
| CoE Number | 34 |
Regulatory
| JECFA Food Flavoring | 965 cyclohexaneacetic acid |
| DG SANTE Food Flavourings | 08.034 cyclohexylacetic acid |
| FEMA Number | 2347 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 5292-21-7 ; CYCLOHEXANEACETIC ACID |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless crystals (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.00100 to 1.00900 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.329 to 8.396 |
| Refractive Index | 1.45900 to 1.46700 @ 20.00 °C. |
| Melting Point | 28.00 to 33.00 °C. @ 760.00 mm Hg |
| Boiling Point | 242.00 to 243.00 °C. @ 760.00 mm Hg, 116.00 to 117.00 °C. @ 4.00 mm Hg |
| Vapor Pressure | 0.029000 mmHg @ 25.00 °C. |
| Flash Point | 230.00 °F. TCC ( 110.00 °C. ) |
| logP (o/w) | 2.850 |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description |
sharp acetic fatty cheese musty powdery honey caramel Sharp acidic, fatty cheesy, musty, powdery, honey and caramellic
|
| Taste Description | at 100.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | intravenous-mouse LD50 178 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', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#00770']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.12 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.40 (μg/capita/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| 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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