alpha-amyl cinnamyl alcohol
alpha-pentylcinnamyl alcohol
Identification
| Name | alpha-amyl cinnamyl alcohol |
| IUPAC | (2E)-2-benzylideneheptan-1-ol |
| EINECS | 202-982-8 |
| FDA UNII | 6240Z8QTPR |
| Molecular Formula | C14 H20 O |
| Molecular Weight | 204.31260000 |
| MDL Number | MFCD00022004 |
| Nikkaji Number | J914.644J |
| Beilstein | 3127316 |
| CoE Number | 79 |
Regulatory
| JECFA Food Flavoring | 674 alpha-amylcinnamyl alcohol |
| DG SANTE Food Flavourings | 02.030 alpha-pentylcinnamyl alcohol |
| FEMA Number | 2065 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 101-85-9 ; ALPHA-AMYLCINNAMYL ALCOHOL |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | pale yellow to yellow clear liquid (est) |
| Assay | 96.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.94500 to 0.95300 @ 20.00 °C. |
| Pounds per Gallon - est. | 7.873 to 7.939 |
| Boiling Point | 141.00 to 143.00 °C. @ 5.00 mm Hg |
| Acid Value | 3.00 max. KOH/g |
| Vapor Pressure | 0.000640 mmHg @ 25.00 °C. |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 4.032 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 320 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, spicy, fruity with a cinnamon nuance
|
| Odor sample from | International Flavors & Fragrances Inc. |
| Taste Description | at 25.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 8 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 4000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 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 |
| IFRA Critical Effect | Dermal sensitization and systemic toxicity |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| use level in formulae for use in cosmetics | 0.1500 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.0038 mg/kg/day (IFRA, 2004) |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.30 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (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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