The Good Scents Company - Aromatic/Hydrocarbon/Inorganic Ingredients Catalog information

tetrahydrofurfuryl cinnamate
tetrahydrofurfuryl 3-phenylprop-2-enoate

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  Product(s):
  65505-25-1 Tetrahydrofurfuryl Cinnamate

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  20-15100 TETRAHYDROFURFURYL CINNAMATE

Name: oxolan-2-ylmethyl 3-phenylprop-2-enoate CAS Number: 65505-25-1 3D/inchi ECHA EINECS - REACH Pre-Reg: 265-799-2 FDA UNII: 5HQB67K00K CoE Number: 11821 XlogP3-AA: 2.60 (est) Molecular Weight: 232.27912000 Formula: C14 H16 O3 NMR Predictor: Predict (works with chrome, Edge or firefox) Name: oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate CAS Number: 65505-25-1 (E) 3D/inchi FDA UNII: Search XlogP3-AA: 2.60 (est) Molecular Weight: 232.27912000 Formula: C14 H16 O3 NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: Racemate of mixture of (Z)- and (E)-isomer (EFFA, 2010). 70-95 % E-form and 5-30 % Zform (EFFA, 2012b). 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 PubMed: Search NCBI: Search JECFA Food Flavoring: 1447 tetrahydrofurfuryl cinnamate DG SANTE Food Flavourings: 13.060 tetrahydrofurfuryl cinnamate FEMA Number: 3320 tetrahydrofurfuryl cinnamate FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 65505-25-1 ; TETRAHYDROFURFURYL CINNAMATE Physical Properties: Appearance: colorless clear slightly viscous liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.10700 to 1.11300 @ 25.00 °C. Pounds per Gallon - (est).: 9.211 to 9.261 Refractive Index: 1.59300 to 1.60000 @ 20.00 °C. Boiling Point: 390.00 to 391.00 °C. @ 760.00 mm Hg Acid Value: 3.00 max. KOH/g Vapor Pressure: 0.000002 mmHg @ 25.00 °C. (est) Flash Point: 328.00 °F. TCC ( 164.44 °C. ) logP (o/w): 2.211 (est) Soluble in:   alcohol   dipropylene glycol   essential oils   water, 102.9 mg/L @ 25 °C (est) Insoluble in:   water Similar Items:note allyl cinnamate amyl cinnamate isoamyl cinnamate benzyl cinnamate butyl cinnamate isobutyl cinnamate cinnamyl cinnamate citronellyl cinnamate cyclohexyl cinnamate ethyl alpha-acetyl cinnamate ethyl cinnamate heptyl cinnamate (Z)-3-hexen-1-yl cinnamate hexyl cinnamate linalyl cinnamate methyl cinnamate octyl cinnamate phenethyl cinnamate 3-phenyl propyl cinnamate propyl cinnamate isopropyl cinnamate terpinyl cinnamate Organoleptic Properties: Odor Type: balsamic sweet balsamic cortex Odor Description:at 100.00 %. sweet balsam cortex Odor and/or flavor descriptions from others (if found). Cosmetic Information: Suppliers: Safety Information: 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. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined 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 tetrahydrofurfuryl cinnamate usage levels up to:   2.0000 % in the fragrance concentrate.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day) Structure Class: III 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: 5 Click here to view publication 5   average usual ppm average maximum ppm baked goods: - 20.00000 beverages(nonalcoholic): - 20.00000 beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - 20.00000 fruit ices: - 20.00000 gelatins / puddings: - - granulated sugar: - - gravies: - - hard candy: - - 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): Flavouring Group Evaluation 33 (FGE.33)[1] - Six Tetrahydrofuran Derivatives from Chemical Groups 13, 14, 16 and 26 - 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 75 (FGE.75)[1] - Consideration of tetrahydrofuran derivatives and a furanone derivative evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008) 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 Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008) View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):65505-25-1 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :4925262 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 oxolan-2-ylmethyl 3-phenylprop-2-enoate Chemidplus:0065505251 oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate References:   oxolan-2-ylmethyl 3-phenylprop-2-enoate NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 65505-25-1 Pubchem (cid): 4925262 Pubchem (sid): 38754239   oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 65505-25-1 Pubchem (cid): 6232217 Pubchem (sid): 42945657 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 HMDB (The Human Metabolome Database): HMDB36189 FooDB: FDB015043 ChemSpider: View EFSA Update of results on the monitoring of furan levels in food: Read Report EFSA Previous report: Results on the monitoring of furan levels in food: Read Report EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report Potential Blenders and core components note For Odor No odor group found for these (E)- sabinene hydrate FL/FR balsamic balsamic guaiyl butyrate FR myrrh resinoid FR floral anisyl propanal / methyl anthranilate schiff's base FR dimethyl benzyl carbinol FL/FR 2,4- dimethyl cyclohexyl methyl acetate FR ocean propanal / methyl anthranilate schiff's base FR phenyl acetaldehyde diisobutyl acetal FL/FR laevo- rose oxide FL/FR green cumin acetaldehyde FL/FR ivy carbaldehyde FL/FR 3,6- ivy carbaldehyde FL/FR 3,5- ivy carbaldehyde FL/FR 2,4- ivy carbaldehyde FL/FR leafy oxime FR phenoxyacetaldehyde 50% in benzyl alcohol FR 3- phenyl propionaldehyde FL/FR iso propyl quinoline FR woody copaiba balsam FL/FR alpha- guaiene FL/FR alpha- gurjunene FR 4- hydroxybenzaldehyde FL/FR sandalwood oil FL/FR santalyl butyrate FL/FR For Flavor No flavor group found for these alpha- guaiene FL/FR 3,5- ivy carbaldehyde FL/FR ivy carbaldehyde FL/FR (E)- sabinene hydrate FL/FR santalyl butyrate FL/FR creamy creamy 4- hydroxybenzaldehyde FL/FR floral laevo- rose oxide FL/FR green cumin acetaldehyde FL/FR 3,6- ivy carbaldehyde FL/FR 2,4- ivy carbaldehyde FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR 3- phenyl propionaldehyde FL/FR medicinal dimethyl benzyl carbinol FL/FR woody copaiba balsam FL/FR sandalwood oil FL/FR Potential Uses: FR amber FR balsam FR moss FR oriental FR peony FR strawberry Occurrence (nature, food, other):note Synonyms:   cinnamic acid tetrahydrofurfuryl ester   oxolan-2-ylmethyl 3-phenylprop-2-enoate 3- phenyl-2-propenoic acid (tetrahydro-2-furanyl) methyl ester ( tetrahydro-2-furanyl) methyl 3-phenyl-2-propenoate   tetrahydro-2-furyl methyl 3-phenyl propenoate   tetrahydro-2-furyl methyl cinnamate   tetrahydrofurfuryl 3-phenyl propenoate   tetrahydrofurfuryl 3-phenylprop-2-enoate Articles:

Notes: Flavouring agent with sweet vinous odour