Identification

Namegelsone (IFF)
IUPACethyl 2-acetyloctanoate
CAS Number29214-60-6
EINECS249-518-0
FDA UNII6C0M05YGSF
Molecular FormulaC12 H22 O3
Molecular Weight214.30494000
MDL NumberMFCD00026889
Nikkaji NumberJ60.804A
Beilstein1774721

Regulatory

JECFA Food Flavoring1958 ethyl 2-acetyloctanoate
FEMA Number4459
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)29214-60-6 ; ETHYL 2-ACETYLOCTANOATE

Physical Properties

Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.93000 to 0.93800 @ 25.00 °C., 0.93100 to 0.93900 @ 20.00 °C.
Pounds per Gallon - (est). 7.739 to 7.805
Pounds per Gallon - est. 7.756 to 7.823
Refractive Index 1.43200 to 1.43600 @ 20.00 °C.
Boiling Point 253.00 to 254.00 °C. @ 760.00 mm Hg
Acid Value 3.00 max. KOH/g
Vapor Pressure 0.018000 mmHg @ 25.00 °C. (est)
Flash Point > 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w) 3.268 (est)
Soluble in alcohol
Insoluble in water
Stability alcoholic lotion
Similar Items note

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Substantivity 92 hour(s) at 100.00 %
Odor Description
at 100.00 %.
Floral, Jasmin, Fruity
floral jasmin-like, warm, velvety, fruity, sweet, green
Odor sample from Naarden International
Taste Description green tropical fruity floral jasmin herbal celery waxy

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 gelsone (IFF) usage levels up to10.0000 % in the fragrance concentrate.
baked goods5.00000
beverages(nonalcoholic)4.00000
beverages(alcoholic)0.50000
breakfast cereal-
cheese-
chewing gum50.00000
condiments / relishes-
confectionery froastings1.00000
egg products-
fats / oils5.00000
fish products-
frozen dairy0.50000
fruit ices4.00000
gelatins / puddings0.70000
granulated sugar-
gravies-
hard candy5.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products0.70000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy0.50000
soups-
sugar substitutes-
sweet sauces-

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The John D. Walsh Company, Inc

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Potential Uses

FR acacia FR apricot FR blackberry FR botanical FR bouquet FR carnation FR cedar FR chypre FR citrus FR coconut tropical coconut FL/FR coriander FR crabapple blossom FR floral FR flower shop FR freesia freshener FR gardenia FR grapefruit FR green FR green leaf FR herbal FR hyacinth FR jasmin FR jonquil FR lilac FR lily FR lily of the valley FR lotus FR magnolia FR narcissus FR neroli FR orange blossom FR oriental FR peach FR peony FR potpourri FR rain FR raspberry FR raspberry black raspberry FR rose FR rose white rose FR spice FR strawberry FR sweet grass FR sweet pea FR tuberose FR violet waxy FR woody FR ylang ylang

Natural Occurrence

not found in nature

Synonyms

2- acetyl octanoic acid ethyl ester 2- acetyloctanoic acid ethyl ester ethyl 2-acetyl caprylate ethyl 2-acetyl octanoate ethyl 2-acetylcaprylate ethyl 2-acetyloctanoate ethyl 2-hexyl acetoacetate ethyl 2-hexylacetoacetate ethyl a-hexylacetoacetate ethyl hexyl aceto acetate ethyl-2-hexyl acetaoacetate ethyl-2-hexyl acetoacetate ethyl-2-hexylacetoacetate ethyl, 2-n-hexyl acetoacetate gelsone (IFF) N- hexylacetoacetic acid ethyl ester N- hexylethyl acetaoacetate jasmin acetoacetate jasmine acetoacetate jaswamin jessate (Quest) octanoic acid, 2-acetyl-, ethyl ester Perfumer & Flavorist: Organoleptic Characteristics of Flavor Materials