cinnamyl alcohol 104-54-1

Home
Organoleptics
- - Organoleptic Properties
    
    Odor Type : balsamic
    
    Odor Strength : medium
    
    Odor Description:
    at 100.00 %. sweet balsam hyacinth spicy green powdery cinnamic
    
    Substantivity : 371 hour(s) at 100.00 %

Physical Properties

Appearance :	pale yellow solid (est)
Assay :	98.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed :	Yes
Melting Point :	30.00 to 34.00 °C. @ 760.00 mm Hg
Boiling Point :	250.00 to 258.00 °C. @ 760.00 mm Hg
Boiling Point :	169.00 to 170.00 °C. @ 50.00 mm Hg
Vapor Pressure :	0.012000 mm/Hg @ 25.00 °C. (est)
Vapor Density :	4.6 ( Air = 1 )
Flash Point :	> 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w) :	1.950
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. store under nitrogen.
Storage :	store under nitrogen.

Safety

Safety Information

Most important hazard(s) :	Xi - Irritant
	R 36/38 - Irritating to skin and eyes. R 43 - May cause sensitisation by skin contact. S 02 - Keep out of the reach of children. S 24 - Avoid contact with skin. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
Human Experience :	100 %: no skin irritation. 5 % solution: sensitising.
Oral/Parenteral Toxicity :
	oral-rat LD50 2000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 855, 1974. oral-guinea pig LD50 2675 mg/kg Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.
Dermal Toxicity :
	skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 855, 1974.
Inhalation Toxicity :
	Not determined

Safety in Use

Safety in Use Information

Category :	flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU) :	1500.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA) :	1900.00 (μg/capita/day)
Structure Class :	I
IFRA Critical Effect :	Sensitization
IFRA fragrance material specification :
	Should not be used such that the level in finished cosmetic products exceeds 0.8%. Based on test results showing sensitising potential. (IFRA guidelines).
IFRA :	View Standard
Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
Please review all IFRA documents for complete information. (QRA)
IFRA categories : limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
Category 1 : See Note (1)	0.09 % (1)	Category 2 :	0.10 %
Category 3 :	0.40 %	Category 4 :	1.40 %
Category 5 :	0.40 %	Category 6 : See Note (1)	2.20 % (1)
Category 7 :	0.20 %	Category 8 :	0.40 %
Category 9 :	0.40 %	Category 10 :	0.40 %
Category 11 :	See Note (2)
	Notes :
	For this material, for pragmatic reasons, restrictive levels allowed by the QRA for certain categories but actually being higher than those already in place before applying the QRA, will temporarily not be implemented until the end of a 5 year monitoring phase. At the end of the 5 years the position will be reevaluated again.
	(1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org).
	(2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.
Recommendation for cinnamyl alcohol flavor usage levels up to :
	720.0000 ppm in the finished product.

Safety References

European Food Safety Athority(efsa) :	Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s) :
Flavouring Group Evaluation 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1]:page or pdf
Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008):page or pdf
EPI System :	View
Chemicalize.org :	Calculate predicted properties
NLM Hazardous Substances Data Bank :	Search
Chemical Carcinogenesis Research Information System :	Search
Cancer Citations :	Search
Toxicology Citations :	Search
Env. Mutagen Info. Center :	Search
NLM Developmental and Reproductive Toxicity :	Search
Canada Domestic Sub. List :	Yes
EPA Substance Registry Services (TSCA) :	104-54-1
SCCNFP :	opinion
WGK Germany :	2
	3-phenylprop-2-en-1-ol
DTP/NCI :	623440
Chemidplus :	0000104541
RTECS :	GE2200000 for cas# 104-54-1