ortho-cresyl salicylate
o-tolyl salicylate
 
Notes:
Flavouring ingredient
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(2-methylphenyl) 2-hydroxybenzoate (Click)
CAS Number: 617-01-6Picture of molecule
ECHA EINECS - REACH Pre-Reg: 210-500-2
FDA UNII: MXU84PJ614
Nikkaji Web: J136.477D
XlogP3: 3.80 (est)
Molecular Weight: 228.24724000
Formula: C14 H12 O3
NMR Predictor: Predict (works with chrome or firefox)
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
IBM Patents: Obtain
Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 907  o-tolyl salicylate
Flavis Number: 09.807 (Old)
DG SANTE Food Flavourings: 09.807  o-tolyl salicylate
FEMA Number: 3734  o-tolyl salicylate
FDA Mainterm: O-TOLYL SALICYLATE
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Physical Properties:
Appearance: colorless semi-solid to solid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.16400 to 1.17400 @  25.00 °C.
Pounds per Gallon - (est).: 9.686 to  9.769
Refractive Index: 1.57600 to 1.58400 @  20.00 °C.
Melting Point: 25.00 °C. @ 760.00 mm Hg
Boiling Point: 180.00 °C. @ 2.00 mm Hg
Boiling Point: 378.00 to  379.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Flash Point: 324.00 °F. TCC ( 162.22 °C. )
logP (o/w): 3.688 (est)
Soluble in:
 alcohol
 water, 22.02 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
allyl salicylate
amyl salicylate
isoamyl salicylate
benzyl salicylate
bornyl salicylate
butyl salicylate
isobutyl salicylate
cinnamyl salicylate
para-cresyl salicylate
cyclohexyl salicylate
decyl salicylate
2-ethyl hexyl salicylate
ethyl salicylate
heptyl salicylate
(E)-2-hexen-1-yl salicylate
(Z)-3-hexen-1-yl salicylate
hexyl salicylate
menthyl salicylate
homomenthyl salicylate
2-methyl butyl salicylate
methyl salicylate
octyl salicylate
phenethyl salicylate
3-phenyl propyl salicylate
phenyl salicylate
prenyl salicylate
propyl salicylate
isopropyl salicylate
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Organoleptic Properties:
Odor Type: herbal
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
 herbal  eucalyptus  
Odor Description:
at 1.00 % in dipropylene glycol. 
herbal eucalyptus
  
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
Benzoic acid,2-hydroxy-, 2-methylphenyl ester
BOC Sciences
For experimental / research use only.
(2-methylphenyl) 2-hydroxybenzoate
Parchem
ortho-cresyl salicylate
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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Safety Information:
 
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:
oral-rat LD50  [sex: M,F] 1.81 ml/kg
(Sterner & Chibanguza, 1983)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ortho-cresyl salicylate usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 28.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 30.00 (μg/capita/day)
Structure Class: I
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: 13
Click here to view publication 13
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -100.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -15.00000
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: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of hydroxyl- and alkoxy-substituted benzyl derivatives used as flavor ingredients.View pdf
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) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf
Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (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)
View page or View pdf
Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
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
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 61159
National Institute of Allergy and Infectious Diseases: Data
 (2-methylphenyl) 2-hydroxybenzoate
Chemidplus: 0000617016
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References:
 (2-methylphenyl) 2-hydroxybenzoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 617-01-6
Pubchem (cid): 61159
Pubchem (sid): 135018163
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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 Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB37667
FooDB: FDB016794
Export Tariff Code: 2918.23.0000
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
balsamic
balsamic
isoamyl cinnamateFL/FR
 amyl cinnamateFL/FR
 clover nitrileFR
burnt
 lepidineFL/FR
citrus
beta-bisabololFL/FR
 citral dimethyl acetalFL/FR
2-heptanolFL/FR
earthy
2-octanoneFL/FR
floral
 amyl anthranilateFL/FR
isoamyl salicylateFL/FR
 amyl salicylateFL/FR
 anisyl propanal / methyl anthranilate schiff's baseFR
isobutyl salicylateFL/FR
 butyl tiglateFR
 coriander seed oilFL/FR
 coriander seed oil CO2 extractFL/FR
 cuminyl acetaldehydeFL/FR
2,4-dimethyl-3-cyclohexene-1-methanolFR
 ethyl 2-benzyl butyrateFL/FR
2-ethyl hexyl salicylateFR
 ethyl linaloolFR
 ethyl linalyl acetalFR
 farnesyl acetateFL/FR
 gardenia absoluteFR
 herbal pyranFR
 hydroxycitronellal diethyl acetalFL/FR
beta-ionolFL/FR
(Z)-jasmoneFL/FR
 karo karounde absoluteFR
abrialis lavandin oilFL/FR
 lavandula angustifolia flower oilFL/FR
 lavender oil franceFL/FR
 lavender oil greeceFL/FR
 ocean propanal / methyl anthranilate schiff's baseFR
(Z)-beta-ocimeneFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
isophytolFL/FR
 prenyl salicylateFL/FR
 propyl salicylateFR
 rhodinyl formateFL/FR
 styralyl formateFL/FR
 terpinyl isobutyrateFL/FR
 tetrahydrolinalyl acetateFR
fruity
 benzyl methyl etherFL/FR
 dimethyl succinateFL/FR
 fruity butanateFR
 peach pivalateFR
green
isoamyl 3-(2-furan) propionateFL/FR
isobutyl benzyl carbinolFL/FR
 chrysanthemum oxideFL/FR
 decanal propylene glycol acetalFL/FR
 earthy acetalFL/FR
 flower hexeneFR
 heptyl formateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
 hexen-1-yl oxypropane nitrileFR
 hyacinth absoluteFL/FR
 ivy carbaldehyde / methyl anthranilate schiff's baseFR
 methyl cyclocitrone (IFF)FR
4-methyl-4-phenyl pentanoneFR
 octyl oxyacetaldehydeFR
 phenyl acetaldehydeFL/FR
 phenyl acetaldehyde solutionFL/FR
isopropyl salicylateFR
herbal
 bornyl salicylateFR
 cananga fruit oilFR
 carrot seed oil (daucus carota ssp. gummifer hook. fil.) spainFR
 chamomile isobutyrateFR
 chrysanthemum ketoneFR
 clary sage absoluteFL/FR
 coriander seed absoluteFL/FR
 freesia heptanolFL/FR
 hexyl salicylateFL/FR
 lavender absolute bulgariaFL/FR
 lavender absolute franceFL/FR
 lavender concreteFL/FR
 lavender oil terpenelessFL/FR
 lavender oil terpenesFL/FR
 lavender stem oil lithuaniaFR
2-methyl butyl salicylateFL/FR
 methyl cyclogeranateFR
 methyl ortho-anisateFL/FR
 myrtle oilFL/FR
 rosmarinus officinalis extractFL/FR
marine
 marine hexaneFR
minty
 methyl salicylateFL/FR
naphthyl
ortho-methyl anisoleFL/FR
spicy
 carnation absoluteFR
woody
2-decalinyl acetateFR
 zdravetz oilFL/FR
 
For Flavor
 
No flavor group found for these
 amyl anthranilateFL/FR
 benzyl methyl etherFL/FR
 chrysanthemum oxideFL/FR
 decanal propylene glycol acetalFL/FR
8,9-dehydrotheaspironeFL
 earthy acetalFL/FR
 ethyl 2-benzyl butyrateFL/FR
 freesia heptanolFL/FR
 hexyl salicylateFL/FR
 hyacinth absoluteFL/FR
 lavender oil terpenesFL/FR
2-methyl butyl salicylateFL/FR
 methyl ortho-anisateFL/FR
 phenyl acetaldehyde solutionFL/FR
 styralyl formateFL/FR
 terpinyl isobutyrateFL/FR
 zdravetz oilFL/FR
aromatic
 amyl salicylateFL/FR
balsamic
isobutyl benzyl carbinolFL/FR
camphoreous
ortho-methyl anisoleFL/FR
citrus
beta-bisabololFL/FR
 citral dimethyl acetalFL/FR
cooling
isobutyl salicylateFL/FR
cucumber
2-ethyl octine carbonateFL
dairy
2-octanoneFL/FR
fatty
 heptyl formateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
floral
isoamyl cinnamateFL/FR
 butyl 2-furoateFL
 farnesyl acetateFL/FR
beta-ionolFL/FR
 lepidineFL/FR
fruity
 amyl cinnamateFL/FR
 dimethyl succinateFL/FR
2-heptanolFL/FR
 rhodinyl formateFL/FR
green
isoamyl 3-(2-furan) propionateFL/FR
isoamyl salicylateFL/FR
 clary sage absoluteFL/FR
 cuminyl acetaldehydeFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
 methyl 2-undecynoateFL
(Z)-beta-ocimeneFL/FR
herbal
 coriander seed absoluteFL/FR
 coriander seed oilFL/FR
 coriander seed oil CO2 extractFL/FR
abrialis lavandin oilFL/FR
 lavandula angustifolia flower oilFL/FR
 lavender absolute bulgariaFL/FR
 lavender absolute franceFL/FR
 lavender concreteFL/FR
 lavender oil franceFL/FR
 lavender oil greeceFL/FR
 lavender oil terpenelessFL/FR
 prenyl salicylateFL/FR
 rosmarinus officinalis extractFL/FR
honey
 phenyl acetaldehydeFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
melon
 hydroxycitronellal diethyl acetalFL/FR
minty
 methyl salicylateFL/FR
oily
isophytolFL/FR
spicy
 myrtle oilFL/FR
tea
black tea leaf distillatesFL
woody
(Z)-jasmoneFL/FR
 
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Potential Uses:
 balsamFR
 herbalFR
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 benzoic acid, 2-hydroxy-, 2-methylphenyl ester
o-cresyl salicylate
 cresyl salicylate, o-
2-hydroxybenzoic acid 2-methyl phenyl ester
2-hydroxybenzoic acid 2-methylphenyl ester
2-methyl phenyl 2-hydroxybenzoate
(2-methyl phenyl) 2-hydroxybenzoate
2-methylphenyl 2-hydroxybenzoate
2-methylphenyl salicylate
(2-methylphenyl) 2-hydroxybenzoate
 salicylic acid o-tolyl ester
 salicylic acid ortho-tolyl ester
 salicylic acid, o-tolyl ester
o-tolyl salicylate
ortho-tolyl salicylate
 tolyl salicylate, o-
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