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geranyl formate
General Material Information
| Preferred name | geranyl formate |
| Trivial Name | Geranyl formate |
| Short Description | trans-3,7-dimethyl-2,6-octadien-1-yl formate |
| Formula | C11 H18 O2 |
| CAS Number | 105-86-2 |
| FEMA Number | 2514 |
| Flavis Number | 9.076 |
| ECHA Number | 203-339-4 |
| FDA UNII | 72O586X6ZI |
| Nikkaji Number | J2.855J |
| Beilstein Number | 1724191 |
| MDL | MFCD00021047 |
| COE Number | 343 |
| xLogP3-AA | 3.50 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 54 geranyl formate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 105-86-2 ; GERANYL FORMATE |
| 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
| [(2E)-3,7-dimethylocta-2,6-dienyl] formate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 105-86-2 |
| Pubchem (cid): | 5282109 |
| Pubchem (sid): | 134971333 |
| 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 |
| CHEBI: | View |
| CHEMBL: | View |
| KEGG (GenomeNet): | C12294 |
| HMDB (The Human Metabolome Database): | HMDB35156 |
| FooDB: | FDB013793 |
| Export Tariff Code: | 2915.13.5000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 182.26286315918 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.539 to 7.655 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 7.639 to 7.706 |
| Refractive Index | 1.457 to 1.466 @ 20 °C |
| Boiling Point | 113 to 114°C @ 15 mm Hg |
| Acid Value | 2 max KOH/g |
| Vapor Pressure | 0.015 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 85 °C TCC |
| logP (o/w) | 3.25 |
| Shelf life | 36 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| water, 23.73 mg/L @ 25 °C (est) | Yes |
| water | No |
| glycerin | No |
| propylene glycol | No |
Organoleptic Properties
| Odor Type: Floral | |
| fresh, rose, neroli, rose tea rose, green, floral, fruity, apple, peach, tropical | |
| Odor strength | medium |
| Substantivity | 24 hour(s) at 100.00 % |
| Luebke, William tgsc, (1998) | At 100.00 %. fresh rose neroli tea rose green |
| Mosciano, Gerard P&F 21, No. 1, 33, (1996) | Floral, green, fruity, apple and peach with tropical nuances |
| Flavor Type: Green | |
| green, floral, citrus, waxy, fruity, apple, apricot | |
| Mosciano, Gerard P&F 21, No. 1, 33, (1996) | At 10.00 ppm. Green, floral, citrus, waxy, fruity, apple and apricot-like |
| Used in lemon, watermelon, peach, pear, red apple and fresh green beans flavors. | Green |
| General comment | Fruity (pear, apple and apricot), fresh, dry, green, floral (rose), waxy, citrus |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apple red apple , Apricot , Bergamot , Blueberry , Citrus , Currant , Decumaria , Eglantine , Fresh and clean , Geranium , Green , Guaiacwood , Hop , Jonesia , Lavender , Lemon , Lime , Melon , Neroli , Orange blossom , Peach , Pear , Raspberry , Rose , Rose geranium , Rose leaf , Rose red rose , Rose tea rose , Rose white rose , Strawberry |
| Flavoring purposes | Guaiacwood , Rose leaf , Tea , Tropical |
| Other purposes | Rose wild rose |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| 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. | |
| Human Experience: | |
| 2 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| gavage-rat LD50 [sex: M/F] 5460 mg/kg LD50 > 6 ml/kg. 1/5 rats died after 6 ml/kg (Weir & Wong, 1971a) oral-rat LD50 > 6000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 893, 1974. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 893, 1974. | |
| 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 | |||
| Recommendation for geranyl formate usage levels up to: | |||
| 20.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 280.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 48.00 (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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 4.10000 | |
| beverages(nonalcoholic): | - | 1.90000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 0.80000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 1.60000 | |
| fruit ices: | - | 1.60000 | |
| gelatins / puddings: | - | 3.40000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 7.50000 | |
| 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) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4 View page or View pdf |
| Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - 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 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| Flavouring Group Evaluation 202: 3-Alkylated aliphatic acyclic alpha,beta-unsaturated aldehydes and precursors with or without additional double bonds from chemical subgroup 1.1.3 of FGE.19[1] View page or View pdf |
| Safety and efficacy of a,ß-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters belonging to chemical group 3 when used as flavourings for all animal species View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):105-86-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5282109 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| [(2E)-3,7-dimethylocta-2,6-dienyl] formate |
| Chemidplus:0000105862 |
| RTECS:RG5925700 for cas# 105-86-2 |