Identification

Namelinalyl formate
IUPAC3,7-dimethylocta-1,6-dien-3-yl formate
CAS Number115-99-1
EINECS204-120-6
FDA UNII3V67WH3R5N
Molecular FormulaC11 H18 O2
Molecular Weight182.26286000
MDL NumberMFCD00046140
Nikkaji NumberJ183.098H
Beilstein115991
CoE Number347

Regulatory

JECFA Food Flavoring358 linalyl formate
DG SANTE Food Flavourings09.080 linalyl formate
FEMA Number2642
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)115-99-1 ; LINALYL FORMATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed Yes
Specific Gravity 0.91400 @ 25.00 °C.
Boiling Point 100.00 to 103.00 °C. @ 10.00 mm Hg, 202.00 °C. @ 760.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.034000 mmHg @ 25.00 °C. (est)
Flash Point 186.00 °F. TCC ( 85.56 °C. )
logP (o/w) 3.471 (est)
Soluble in alcohol
Insoluble in glycerin
Similar Items note

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Odor Description
at 100.00 %.
Citrus, Green, Bergamot
fresh citrusy, green bergamot-like; herbaceous coriander note.
Odor sample from Vigon International
Taste Description citrus green herbal bergamot lavender nasturtium rooty floral tropical

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 > 5000 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

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for linalyl formate usage levels up to8.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)6.90 (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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Potential Uses

FR aldehydic FR apple FR apricot FR bergamot FR berry FR chypre FR cologne FR fern FR fresh and clean FR jasmin FR lavender FR lilac FR lily FR peach FR pineapple FR rose red rose vervain

Natural Occurrence

apricot fruit clary sage oil greece @ trace% Data lavandula peach fruit salvia sclarea oil @ 0.14% Data

Synonyms

1,5- dimethyl-1-ethenylhex-4-enyl formate 1,5- dimethyl-1-vinyl hex-4-enyl formate 3,7- dimethyl-1,6-octadien-3-ol formate 3,7- dimethyl-1,6-octadien-3-yl formate 3,7- dimethyl-1,6-octadien-3-yl formic acid ester 3,7- dimethylocta-1,6-dien-3-yl formate formic acid linalyl ester linalool formate linalool, formate linalyl formate FCC linalyl formate natural linalyle formiate linolool, formate 1,6- octadien-3-ol, 3,7-dimethyl-, formate PubMed: Poisoning by lavandin extract in a 18-month-old boy.