vetiveryl acetate
(4,8-dimethyl-2-propan-2-ylidene-3,3a,4,5,6,8a-hexahydro-1H-azulen-6-yl) acetate
Identification
| Name | vetiveryl acetate |
| IUPAC | vetiveryl acetate |
| EINECS | 263-597-9 |
| FDA UNII | Search |
| Molecular Formula | C17 H26 O2 |
| Molecular Weight | 262.39262000 |
| MDL Number | MFCD00046328 |
| Nikkaji Number | J35.248I |
| CoE Number | 11887 |
Regulatory
| JECFA Food Flavoring | 1867 vetiveryl acetate |
| DG SANTE Food Flavourings | 09.821 vetiveryl acetate |
| FEMA Number | 4218 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 62563-80-8 ; VETIVERYL ACETATE |
Physical Properties
| Appearance | pale yellow clear viscous liquid to solid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.97900 to 1.01500 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.146 to 8.446 |
| Refractive Index | 1.50500 to 1.51800 @ 20.00 °C. |
| Melting Point | 73.00 °C. @ 760.00 mm Hg |
| Boiling Point | 286.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.000120 mmHg @ 25.00 °C. (est) |
| Flash Point | > 212.00 °F. TCC ( > 100.00 °C. ) |
| logP (o/w) | 5.386 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 357 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Woody, warm strongly woody, characteristic vetivert woody vetivert Sweet-and-dry fresh-woody Sweet-woody, creamy, fresh, dry. Exalting and very tenacious
|
| Odor sample from | International Flavors & Fragrances Inc. |
Safety Information
| Preferred SDS | View |
| 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 |
| fragrance material specification | Acetylated vetiver oil should only be used as a fragrance ingredient if produced by methods which give products free from allergens. Such acetylated vetiver oils may be prepared by the following acetylation methods using acetic anhydride: |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.011 (μg/capita/day) |
| Structure Class | II |
| baked goods | 10.00000 |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | 5.00000 |
| cheese | 7.00000 |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | 10.00000 |
| egg products | - |
| fats / oils | 5.00000 |
| fish products | 2.00000 |
| frozen dairy | 7.00000 |
| fruit ices | 10.00000 |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | 20.00000 |
| imitation dairy | 7.00000 |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 5.00000 |
| milk products | 7.00000 |
| nut products | - |
| other grains | - |
| poultry | 2.00000 |
| processed fruits | 7.00000 |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | 5.00000 |
| snack foods | - |
| soft candy | 20.00000 |
| soups | 5.00000 |
| sugar substitutes | - |
| sweet sauces | 5.00000 |
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