hexyl salicylate
salicylic acid, hexyl ester
Identification
| Name | hexyl salicylate |
| IUPAC | hexyl 2-hydroxybenzoate |
| CAS Number | 6259-76-3 |
| EINECS | 228-408-6 |
| FDA UNII | 8F78EY72YL |
| Molecular Formula | C13 H18 O3 |
| Molecular Weight | 222.28406000 |
| MDL Number | MFCD00036487 |
| Nikkaji Number | J169.182A |
| Beilstein | 2453103 |
| CoE Number | 10695 |
| XlogP3 | 5.70 (est) |
Regulatory
| DG SANTE Food Flavourings | 09.581 hexyl salicylate |
Physical Properties
| Appearance | colorless clear oily liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.03300 to 1.04100 @ 20.00 °C. |
| Pounds per Gallon - est. | 8.606 to 8.672 |
| Boiling Point | 290.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.000491 mmHg @ 25.00 °C. (est) |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 5.070 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alcoholic lotion |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | low |
| Substantivity | 40 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. A dry haylike waxy floral odor pleasant natural, floral-spicy (azalea, clove, remote ylang ylang), tangy, fresh-green Floral, Green, Fruity sweet, aromatic, floral, spicy, medicinal Sweet aromatic floral medicinal Witch-Hazel-odor Jasmin Orchid SWEET-HERBACEOUS AND FLORAL Mild, balsamic, fresh, herbal, floral, typical salicylate character, good blending agent.
|
| Odor sample from | Aceto Corporation |
| Taste Description |
herbal green metallic floral algae tomato leaf asparagus dry, hay note, waxy, floral
|
Safety Information
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 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 | 4.3473 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.11 mg/kg/day (IFRA, 2002) |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.018 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3900 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| Dairy products, excluding products of category 02.0 (01.0) | 7.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 5.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 10.00000 |
| Processed fruit (04.1) | 7.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 10.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 5.00000 |
| Bakery wares (07.0) | 10.00000 |
| Meat and meat products, including poultry and game (08.0) | 2.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 2.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 10.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 5.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 10.00000 |
| Ready-to-eat savouries (15.0) | 20.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 5.00000 |
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