beta-naphthyl methyl ether
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  • Organoleptics
      • Organoleptic Properties
        Odor Type :naphthyl
        Odor Strength :high ,
        recommend smelling in a 1.00 % solution or less
        Odor Description:
        at 1.00 % in dipropylene glycol. 
        sweet naphthyl floral orange blossom acacia neroli
        Substantivity :400 Hour(s)
  • Properties
      • Physical Properties
        Appearance :white crystalline flake (est)
        Assay : 99.00 to 100.00 % 
        Food Chemicals Codex Listed :No
        Melting Point : 73.00 to  75.00 °C. @ 760.00 mm Hg
        Boiling Point : 274.00 °C. @ 760.00 mm Hg
        Congealing Point :71.50 °C.
        Vapor Pressure :0.010000 mm/Hg @ 25.00 °C. (est)
        Flash Point :> 230.00 °F. TCC ( > 110.00 °C. )
        logP (o/w) : 3.470
        Shelf Life : 36.00 month(s) or longer if stored properly.
        Storage :store in cool, dry place in tightly sealed containers, protected from heat and light.
  • Safety
      • Safety Information
        Most important hazard(s) :Xi N - Irritant, Dangerous for the environment.
          R 36/37/38 - Irritating to eyes, respiratory system, and skin.
        R 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
        S 02 - Keep out of the reach of children.
        S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
        S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
        S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
        Human Experience : 4 % solution: no irritation or sensitization.
        Oral/Parenteral Toxicity : 
          oral-rat LD50  > 5000 mg/kg
        (Levenstein, 1974h)

        oral-mouse LD50  [sex: M,F] 825 mg/kg
        (Schafer & Bowles, 1985)

        oral-rat LD50  > 5000 mg/kg
        Food and Cosmetics Toxicology. Vol. 13, Pg. 885, 1975.

        Dermal Toxicity : 
          skin-rabbit LD50 > 5000 mg/kg
        Food and Cosmetics Toxicology. Vol. 13, Pg. 885, 1975.

        Inhalation Toxicity : 
          Not determined
  • Safety in Use
      • Safety in Use Information
        Category :flavor and fragrance agents
        Maximised Survey-derived Daily Intakes (MSDI-EU) :3.50 (μg/capita/day)
        Maximised Survey-derived Daily Intakes (MSDI-USA) :0.01 (μg/capita/day)
        Structure Class :III
        Recommendation for beta-naphthyl methyl ether fragrance usage levels up to :
          5.0000 % in the fragrance concentrate.
         
        Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
        The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA on the "Resources" link.
        publication number : 25
         average usual ppmaverage maximum ppm
        baked goods : 13.0000017.00000
        beverages(nonalcoholic) : 4.000008.00000
        beverages(alcoholic) : 0.100000.30000
        breakfast cereal : --
        cheese : --
        chewing gum : 9.0000014.00000
        condiments / relishes : --
        confectionery froastings : --
        egg products : --
        fats / oils : --
        fish products : --
        frozen dairy : 8.0000010.00000
        fruit ices : --
        gelatins / puddings : 9.0000011.00000
        granulated sugar : --
        gravies : --
        hard candy : 3.000003.00000
        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 : 12.0000014.00000
        soups : --
        sugar substitutes : --
        sweet sauces : --
         
        Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
        Note : mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
         average usage mg/kgmaximum usage mg/kg
        Dairy products, excluding products of category 02.0 (01.0) : 3.0000015.00000
        Fats and oils, and fat emulsions (type water-in-oil) (02.0) : 2.0000010.00000
        Edible ices, including sherbet and sorbet (03.0) : 3.0000015.00000
        Processed fruit (04.1) : 2.0000010.00000
        Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) : --
        Confectionery (05.0) : 10.0000050.00000
        Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) : 5.0000025.00000
        Bakery wares (07.0) : 10.0000050.00000
        Meat and meat products, including poultry and game (08.0) : 2.0000010.00000
        Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) : 2.0000010.00000
        Eggs and egg products (10.0) : --
        Sweeteners, including honey (11.0) : --
        Salts, spices, soups, sauces, salads, protein products, etc. (12.0) : 5.0000025.00000
        Foodstuffs intended for particular nutritional uses (13.0) : 10.0000050.00000
        Non-alcoholic ("soft") beverages, excl. dairy products (14.1) : 3.0000015.00000
        Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) : 10.0000050.00000
        Ready-to-eat savouries (15.0) : 15.0000075.00000
        Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) : 5.0000025.00000
  • Safety References
      • 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) :
        Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000:page or pdf
        Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC):page or pdf
        Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food:page or pdf
        Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010):page or pdf
        Scientific Opinion on the safety and efficacy of aromatic ethers including anisole derivatives (chemical group 26) when used as feed additives for all animal species:page or pdf
        EPI System :View
        Chemicalize.org :Calculate predicted properties
        Env. Mutagen Info. Center :Search
        EPA Substance Registry Services (TSCA) :93-04-9
        EPA ACToR :Toxicology Data
        EPA ACToR :Toxicology Data
        WISER :UN 3082
        WGK Germany :2
         2-methoxynaphthalene
        DTP/NCI :4171
        Chemidplus :0000093049
        RTECS :QJ9468750 for cas# 93-04-9
  • Articles
Fragrance Demo Formulas
2-methoxynaphthalene (Click)
CAS Number : 93-04-9
ESIS EC# (EINECS) :202-213-6
Beilstein Number :1859408
MDL :MFCD00004061
CoE Number :4074
XlogP3 :3.50 (est)
Molecular Weight :158.19990000
Formula :C11 H10 O
BioActivity Summary :listing
NMR Predictor :Predict
Category :flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information :
Google Scholar : Search Google Books : Search
Google Scholar : with word "volatile"Search Google Scholar : with word "flavor"Search
Google Scholar : with word "odor"SearchPerfumer and Flavorist : Search
Google Patents : Search US Patents : Search
EU Patents : Search IBM Patents : Obtain
Pubchem Patents:Search
PubMed : SearchNCBI : Search
JECFA Food Flavoring :1257  beta-naphthol mether ether
Flavis Number :04.074 (Old)
EU SANCO Food Flavourings :04.074  2-methoxynaphthalene

FEMA Number :4704  beta-naphthyl methyl ether
FDA Mainterm : BETA-NAPHTHYL METHYL ETHER
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2-methoxynaphthalene
Synonyms :
2-methoxy naphthalene
.beta.-methoxynaphthalene
2-methoxynaphthalene
beta-methoxynaphthalene
 methyl 2-naphthyl ether
 methyl beta-naphthyl ether
 methyl naphthalen-2-yl ether
beta-naphthol mether ether
2-naphthol methyl ether
2-naphthyl methyl ether
beta-naphthyl methyl ether
 naphthyl methyl ether 10% BB
beta-napthyl methyl ether
 nerolin yara yara
 neroline yara yara
 yara yara
 yara yara crystals
 yara yara distilled
Soluble in :
 alcohol
 water, 75.88 mg/L @ 25 °C (est)
Insoluble in :
 water
 dipropylene glycol
Stability :
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