EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

tetrahydrofurfuryl cinnamate
tetrahydrofurfuryl 3-phenylprop-2-enoate

Supplier Sponsors

Name:oxolan-2-ylmethyl 3-phenylprop-2-enoate
CAS Number: 65505-25-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:265-799-2
FDA UNII:5HQB67K00K
CoE Number:11821
XlogP3-AA:2.60 (est)
Molecular Weight:232.27912000
Formula:C14 H16 O3
NMR Predictor:Predict (works with chrome or firefox)
Name:oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate
CAS Number: 65505-25-1 (E)Picture of molecule3D/inchi
XlogP3-AA:2.60 (est)
Molecular Weight:232.27912000
Formula:C14 H16 O3
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate of mixture of (Z)- and (E)-isomer (EFFA, 2010). 70-95 % E-form and 5-30 % Zform (EFFA, 2012b).
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"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1447 tetrahydrofurfuryl cinnamate
FLAVIS Number:13.060 (Old)
DG SANTE Food Flavourings:13.060 tetrahydrofurfuryl cinnamate
FEMA Number:3320 tetrahydrofurfuryl cinnamate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):65505-25-1 ; TETRAHYDROFURFURYL CINNAMATE
 
Physical Properties:
Appearance:colorless clear slightly viscous liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.10700 to 1.11300 @ 25.00 °C.
Pounds per Gallon - (est).: 9.211 to 9.261
Refractive Index:1.59300 to 1.60000 @ 20.00 °C.
Boiling Point: 390.00 to 391.00 °C. @ 760.00 mm Hg
Acid Value: 3.00 max. KOH/g
Vapor Pressure:0.000002 mmHg @ 25.00 °C. (est)
Flash Point: 328.00 °F. TCC ( 164.44 °C. )
logP (o/w): 2.211 (est)
Soluble in:
 alcohol
 dipropylene glycol
 essential oils
 water, 102.9 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl cinnamate
amyl cinnamate
isoamyl cinnamate
benzyl cinnamate
butyl cinnamate
isobutyl cinnamate
cinnamyl cinnamate
citronellyl cinnamate
cyclohexyl cinnamate
ethyl alpha-acetyl cinnamate
ethyl cinnamate
heptyl cinnamate
(Z)-3-hexen-1-yl cinnamate
hexyl cinnamate
linalyl cinnamate
methyl cinnamate
octyl cinnamate
phenethyl cinnamate
3-phenyl propyl cinnamate
propyl cinnamate
isopropyl cinnamate
terpinyl cinnamate
 
Organoleptic Properties:
Odor Type: balsamic
Odor Strength:medium
sweet balsamic cortex
Odor Description:at 100.00 %. sweet balsam cortex
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Tetrahydrofurfuryl Cinnamate
Penta International
TETRAHYDROFURFURYL CINNAMATE
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for tetrahydrofurfuryl cinnamate usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: III
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 Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -20.00000
beverages(nonalcoholic): -20.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -20.00000
fruit ices: -20.00000
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: --
 
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 33 (FGE.33)[1] - Six Tetrahydrofuran Derivatives from Chemical Groups 13, 14, 16 and 26 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 75 (FGE.75)[1] - Consideration of tetrahydrofuran derivatives and a furanone derivative evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):65505-25-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :4925262
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
oxolan-2-ylmethyl 3-phenylprop-2-enoate
Chemidplus:0065505251
oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate
 
References:
 oxolan-2-ylmethyl 3-phenylprop-2-enoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65505-25-1
Pubchem (cid):4925262
Pubchem (sid):38754239
 oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65505-25-1
Pubchem (cid):6232217
Pubchem (sid):42945657
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB36189
FooDB:FDB015043
ChemSpider:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
 
Potential Blenders and core components note
For Odor
No odor group found for these
(E)-
sabinene hydrate
FL/FR
balsamic
balsamic
guaiyl butyrate
FR
myrrh resinoid
FR
floral
anisyl propanal / methyl anthranilate schiff's base
FR
dimethyl benzyl carbinol
FL/FR
2,4-
dimethyl cyclohexyl methyl acetate
FR
ocean propanal / methyl anthranilate schiff's base
FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
laevo-
rose oxide
FL/FR
green
cumin acetaldehyde
FL/FR
3,5-
ivy carbaldehyde
FL/FR
2,4-
ivy carbaldehyde
FL/FR
ivy carbaldehyde
FL/FR
3,6-
ivy carbaldehyde
FL/FR
leafy oxime
FR
phenoxyacetaldehyde 50% in benzyl alcohol
FR
3-
phenyl propionaldehyde
FL/FR
iso
propyl quinoline
FR
woody
copaiba balsam
FL/FR
alpha-
guaiene
FL/FR
alpha-
gurjunene
FR
4-
hydroxybenzaldehyde
FL/FR
sandalwood oil
FL/FR
santalyl butyrate
FL/FR
For Flavor
No flavor group found for these
alpha-
guaiene
FL/FR
3,5-
ivy carbaldehyde
FL/FR
ivy carbaldehyde
FL/FR
(E)-
sabinene hydrate
FL/FR
santalyl butyrate
FL/FR
creamy
creamy
4-
hydroxybenzaldehyde
FL/FR
floral
laevo-
rose oxide
FL/FR
green
cumin acetaldehyde
FL/FR
2,4-
ivy carbaldehyde
FL/FR
3,6-
ivy carbaldehyde
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
woody
copaiba balsam
FL/FR
sandalwood oil
FL/FR
 
Potential Uses:
FRamber
FRbalsam
FRmoss
FRoriental
FRpeony
FRstrawberry
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 cinnamic acid tetrahydrofurfuryl ester
 oxolan-2-ylmethyl 3-phenylprop-2-enoate
3-phenyl-2-propenoic acid (tetrahydro-2-furanyl) methyl ester
(tetrahydro-2-furanyl) methyl 3-phenyl-2-propenoate
 tetrahydro-2-furyl methyl 3-phenyl propenoate
 tetrahydro-2-furyl methyl cinnamate
 tetrahydrofurfuryl 3-phenyl propenoate
 tetrahydrofurfuryl 3-phenylprop-2-enoate
 
 
Notes:
Flavouring agent with sweet vinous odour
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