Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white crystalline powder (est) |
Assay: | 98.00 to 100.00 % sum of isomers
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Food Chemicals Codex Listed: | No |
Melting Point: | 31.00 to 33.00 °C. @ 760.00 mm Hg
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Boiling Point: | 209.00 °C. @ 13.00 mm Hg
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Boiling Point: | 335.00 °C. @ 760.00 mm Hg
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Acid Value: | 1.00 max. KOH/g
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Vapor Pressure: | 0.000040 mmHg @ 25.00 °C. |
Flash Point: | 348.00 °F. TCC ( 175.56 °C. )
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logP (o/w): | 4.420 (est) |
Soluble in: |
| alcohol | | water, 5.8 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: balsamic |
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| balsamic spicy buttery fruity |
Odor Description: at 100.00 %. | balsam spicy buttery fruity |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Human Experience: |
5 % solution: no irritation or sensitization. |
Oral/Parenteral Toxicity: |
oral-rat LD50 4000 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 717, 1976.
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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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: | | 0.1000 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2001)
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Recommendation for cinnamyl benzoate usage levels up to: | | 3.0000 % in the fragrance concentrate.
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use level in formulae for use in cosmetics: | | 0.5000 %
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Dermal Systemic Exposure in Cosmetic Products: | | 0.0127 mg/kg/day (IFRA, 2001)
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.20 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (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: 25 |
Click here to view publication 25 |
| average usual ppm | average maximum ppm |
baked goods: | 15.20000 | 24.30000 |
beverages(nonalcoholic): | 3.63000 | 7.13000 |
beverages(alcoholic): | 2.00000 | 4.00000 |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 5.00000 | 10.00000 |
fruit ices: | - | - |
gelatins / puddings: | 10.00000 | 20.00000 |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 2.00000 | 5.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | 9.00000 | 18.00000 |
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 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1] View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (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 |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 5320-75-2 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 316771 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 2 |
| 3-phenylprop-2-enyl benzoate |
Chemidplus: | 0005320752 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| benzoic acid cinnamyl ester | | benzoic acid, cinnamyl ester | | cinnamyl alcohol benzoate | | cinnamyl alcohol, benzoate | | cinnamyl benzoate natural | 3- | phenyl allyl benzoate | 3- | phenyl-2-propen-1-ol benzoate | 3- | phenyl-2-propen-1-yl benzoate | 3- | phenyl-2-propenyl benzoate | 3- | phenylprop-2-enyl benzoate | 2- | propen-1-ol, 3-phenyl-, benzoate |
Articles:
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