Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Appearance:||colorless to pale yellow clear liquid (est)|
|Assay:|| 98.00 to 100.00
|Food Chemicals Codex Listed: ||No|
|Specific Gravity:||0.85700 @ 25.00 °C.
|Refractive Index:||1.45600 @ 20.00 °C.
|Boiling Point:|| 221.00 to 224.00 °C. @ 760.00 mm Hg
|Boiling Point:|| 112.00 to 113.00 °C. @ 12.00 mm Hg
|Vapor Pressure:||0.018000 mm/Hg @ 25.00 °C. (est)|
|Flash Point:|| 213.00 °F. TCC ( 100.56 °C. )
|logP (o/w):|| 3.239 (est)|
| ||water, 105.5 mg/L @ 25 °C (est)|
|Odor Type: floral|
|citronella rose leafy oily petal |
|Odor Description:at 100.00 %. citronella oil rose leaf oily petal|
|Odor and/or flavor descriptions from others (if found).|
|Preferred SDS: View|
|European information : |
|Most important hazard(s): |
|Xi N - Irritant, Dangerous for the environment.|
R 36/38 - Irritating to skin and eyes.|
R 43 - May cause sensitisation by skin contact.
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 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 37/39 - Wear suitable gloves and eye/face protection.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|Category: ||flavor and fragrance agents|
|IFRA Critical Effect: || Sensitization|
|IFRA: ||View Standard|
|Fragrance usage is IFRA RESTRICTED. View Standard for complete information.|
|Please review all IFRA documents for complete information.|
|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)
|0.80 % (1)|
|Category 2: ||1.10 %|
|Category 3: ||4.40 %|
|Category 4: ||13.30 %|
|Category 5: ||7.00 %|
|Category 6: |
See Note (1)
|21.40 % (1)|
|Category 7: ||2.20 %|
|Category 8: ||2.00 %|
|Category 9: ||5.00 %|
|Category 10: ||2.50 %|
|Category 11: ||See Note (2)|
| ||Notes: |
(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.
|use level in formulae for use in cosmetics: |
| || 0.0200 %
|Dermal Systemic Exposure in Cosmetic Products: |
| ||0.0005 mg/kg/day
Potential Blenders and core components note
Occurrence (nature, food, other):note
|6-||octen-1-ol, 3,7-dimethyl-, (3R)-|
|6-||octen-1-ol, 3,7-dimethyl-, (R)-|