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

ethyl 4-methyl salicylate
2-hydroxy-4-methyl-benzoic acid ethyl ester

Supplier Sponsors

CAS Number: 60770-00-5Picture of molecule3D/inchi
FDA UNII:T28WB9L56F
Nikkaji Web:J3.272.323C
Molecular Weight:180.20324000
Formula:C10 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
Pubchem Patents:Search
FLAVIS Number:09.362 (Old)
DG SANTE Food Flavourings:09.362 ethyl 2-hydroxy-4-methylbenzoate
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.08800 to 1.09400 @ 25.00 °C.
Pounds per Gallon - (est).: 9.053 to 9.103
Refractive Index:1.51400 to 1.52000 @ 20.00 °C.
Boiling Point: 254.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.011000 mm/Hg @ 25.00 °C. (est)
Flash Point: 219.00 °F. TCC ( 103.89 °C. )
logP (o/w): 3.510 (est)
Soluble in:
 alcohol
 water, 162 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: animal
animal floral ylang
Odor Description:at 100.00 %. animal floral ylang
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Ethyl 4-methyl Salicylate
Coompo
For experimental / research use only.
Ethyl 4-methoxysalicylate from Plants ≥98%
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
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): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
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:
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 54 (FGE.54)[1] - Consideration of 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) - 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 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

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of 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.20Rev1 (2009)
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 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):60770-00-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :13013009
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
ethyl 2-hydroxy-4-methylbenzoate
Chemidplus:0060770005
 
References:
 ethyl 2-hydroxy-4-methylbenzoate
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):13013009
Pubchem (sid):135263518
 
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
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2918.23.0000
ChemSpider:View
 
Potential Blenders and core components note
For Odor
animal
para-
cresyl isobutyrate
FL/FR
indocolore (Firmenich)
FR
indolall
FR
indole
FL/FR
piperidine
FL/FR
anisic
methyl 4-methyl benzoate
FL/FR
balsamic
iso
amyl cinnamate
FL/FR
amyl cinnamate
FL/FR
floral
amyl anthranilate
FL/FR
iso
amyl salicylate
FL/FR
iso
butyl salicylate
FL/FR
ethyl ortho-anisate
FL/FR
linalool residues
FR
linalyl acetate terpenes
FR
prenyl salicylate
FL/FR
fruity
ginsene
FR
green
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
herbal
hexyl salicylate
FL/FR
2-
methyl butyl salicylate
FL/FR
minty
methyl salicylate
FL/FR
musk
musk nonane
FR
naphthyl
ortho-
methyl anisole
FL/FR
phenolic
methyl benzoate
FL/FR
For Flavor
No flavor group found for these
amyl anthranilate
FL/FR
ethyl ortho-anisate
FL/FR
methyl 4-methyl benzoate
FL/FR
2-
methyl butyl salicylate
FL/FR
piperidine
FL/FR
animal
animal
indole
FL/FR
aromatic
para-
cresyl isobutyrate
FL/FR
balsamic
amyl cinnamate
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
cooling
iso
butyl salicylate
FL/FR
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
floral
iso
amyl cinnamate
FL/FR
butyl 2-furoate
FL
green
iso
amyl salicylate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
herbal
hexyl salicylate
FL/FR
prenyl salicylate
FL/FR
minty
methyl salicylate
FL/FR
phenolic
methyl benzoate
FL/FR
 
Potential Uses:
FRanimal
FRfloral
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 benzoic acid, 2-hydroxy-4-methyl-, ethyl ester
 ethyl 2-hydroxy-4-methyl benzoate
 ethyl 2-hydroxy-4-methylbenzoate
2-hydroxy-4-methyl-benzoic acid ethyl ester
 

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Notes:
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