carvyl acetate
acetic acid carvyl ester
Identification
| Name | carvyl acetate |
| IUPAC | (2-methyl-5-prop-1-en-2-yl-1-cyclohex-2-enyl) acetate |
| CAS Number | 97-42-7 |
| EINECS | 202-580-2 |
| FDA UNII | IJM42H65AV |
| Molecular Formula | C12 H18 O2 |
| Molecular Weight | 194.27386000 |
| MDL Number | MFCD00001559 |
| Nikkaji Number | J53.676H |
| Beilstein | 2330666 |
| CoE Number | 2063 |
Regulatory
| JECFA Food Flavoring | 382 carvyl acetate |
| DG SANTE Food Flavourings | 09.215 carvyl acetate |
| FEMA Number | 2250 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 97-42-7 ; CARVYL ACETATE |
| FDA Regulation | FDA 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 | 0.96400 to 0.97000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.021 to 8.071 |
| Refractive Index | 1.47300 to 1.47900 @ 20.00 °C. |
| Boiling Point | 115.00 to 116.00 °C. @ 10.00 mm Hg, 77.00 to 79.00 °C. @ 0.10 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point | 208.00 °F. TCC ( 97.78 °C. ) |
| logP (o/w) | 3.359 (est) |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 163 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, green, fruity, pulpy and herbal
|
| Odor sample from | Vigon International |
| Taste Description |
green minty spearmint vegetable herbal wasabi ripe fruity at 1.00 ppm. spearmint, herbal, sweet, allium
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 [sex: NR] > 5000 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']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for carvyl acetate usage levels up to | 4.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 4.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 36.00 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | 1.50000 |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 3.00000 |
| fruit ices | 3.00000 |
| 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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