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ethyl salicylate
General Material Information
| Preferred name | ethyl salicylate |
| Trivial Name | Ethyl salicylate |
| Short Description | salicylic acid ethyl ester |
| Formula | C9 H10 O3 |
| CAS Number | 118-61-6 |
| FEMA Number | 2458 |
| Flavis Number | 9.748 |
| ECHA Number | 204-265-5 |
| FDA UNII | 555U6TZ2MV |
| Nikkaji Number | J5.527A |
| Beilstein Number | 0907659 |
| MDL | MFCD00002215 |
| COE Number | 432 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 900 ethyl salicylate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 118-61-6 ; ETHYL SALICYLATE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| ethyl 2-hydroxybenzoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 118-61-6 |
| Pubchem (cid): | 8365 |
| Pubchem (sid): | 134973881 |
| Flavornet: | 118-61-6 |
| Pherobase: | View |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (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 |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB29817 |
| FooDB: | FDB001028 |
| Export Tariff Code: | 2918.23.5000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 166.17630004883 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 9.378 to 9.403 |
| Refractive Index | 1.521 to 1.523 @ 20 °C |
| Melting Point | 1 to 3°C @ 760 mm Hg |
| Boiling Point | 233 to 235°C @ 760 mm Hg |
| Boiling Point | 107 to 108°C @ 12 mm Hg |
| Acid Value | 1 max KOH/g |
| Vapor Pressure | 0.035 mmHg @ 25 °C |
| Flash Point TCC Value | 107.22 °C TCC |
| logP (o/w) | 2.95 |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| water, 737.1 mg/L @ 25 °C (est) | Yes |
| Stability | |
| non-discoloring in most media | Unspecified |
Organoleptic Properties
| Odor Type: Minty | |
| sweet, wintergreen, minty, floral, spicy, balsamic, tutti frutti, cooling | |
| Odor strength | medium |
| Substantivity | 4 hour(s) at 100.00 % |
| Luebke, William tgsc, (1995) | At 100.00 %. sweet wintergreen mint floral spicy balsam |
| Mosciano, Gerard P&F 21, No. 1, 33, (1996) | Sweet, wintergreen, tutti frutti, cooling, spicy and balsamic |
| Flavor Type: Minty | |
| sweet, wintergreen, spicy, anisic | |
| Mosciano, Gerard P&F 21, No. 1, 33, (1996) | At 10.00 ppm. Sweet, wintergreen, spicy and anisic |
| Useful in: mint, fruity red, fruity yellow, sweet others. | Sweet-phenolic, herbal-medicinal |
| General comment | Sweet, wintergreen |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia , Apricot , Berry , Blackberry , Cranberry , Floral , Fruit , Lily , Meadowsweet , Melon , Papaya , Raspberry , Root beer , Strawberry , Wintergreen , Ylang ylang |
| Flavoring purposes | Grenadine |
| Other purposes | Spirea |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. 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. | |
| Human Experience: | |
| 12 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 1320 mg/kg (Moreno, 1976x) oral-guinea pig LDLo 1400 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 751, 1978. oral-rat LD50 1320 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 751, 1978. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 751, 1978. subcutaneous-guinea pig LDLo 1500 mg/kg American Journal of Physiology. Vol. 13, Pg. 331, 1905. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| maximum skin levels for fine fragrances: | |||
| 0.1400 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).(IFRA, 2002) | |||
| Recommendation for ethyl salicylate usage levels up to: | |||
| 6.0000 % in the fragrance concentrate. | |||
| use level in formulae for use in cosmetics: | |||
| 0.0064 % | |||
| Dermal Systemic Exposure in Cosmetic Products: | |||
| 0.0002 mg/kg/day (IFRA, 2002) | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 27.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1700.00 (μg/capita/day) | ||
| 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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 16.00000 | |
| beverages(nonalcoholic): | - | 2.80000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 16.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 11.00000 | |
| fruit ices: | - | 11.00000 | |
| gelatins / puddings: | - | 0.04000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 10.00000 | |
| 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: | - | - | |
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 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):118-61-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :8365 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| ethyl 2-hydroxybenzoate |
| Chemidplus:0000118616 |
| RTECS:VO3000000 for cas# 118-61-6 |