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ethyl salicylate

Chemical Structure

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
  • benzoic acid, 2-hydroxy-, ethyl ester
  • o-( ethoxycarbonyl) phenol
  • ortho-( ethoxycarbonyl) phenol
  • o-( ethoxycarbonyl)phenol
  • ortho-( ethoxycarbonyl)phenol
  • ethyl 2-hydroxybenzoate
  • ethyl o-hydroxybenzoate
  • ethyl ortho-hydroxybenzoate
  • ethyl salicylate FCC
  • ethylsalicylate
  • 2-hydroxybenzoic acid ethyl ester
  • mesotol
  • sal ether
  • sal ethyl
  • salicilato de etila
  • salicylic acid ethyl ester
  • salicylic acid ethylester
  • salicylic ether
  • salicylic ethyl ester
  • Salicylic acid, ethyl ester
  • Salotan
  • o-(Ethoxycarbonyl)phenol
  • 2-Ethoxycarbonylphenol
  • 2-Hydroxybenzoic acid ethyl ester
  • NSC 8209
  • 2-Carboethoxyphenol

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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
Publications by PubMed
Plasticized branched aliphatic oligoesters as potential mucoadhesive drug carriers.
Preparation of Aryl-Susbstituted 2-Oxyindoles by Superelectrophilic Chemistry.
Evaluation of the new anti-inflammatory compound ethyl salicylate 2-O-β-D-glucoside and its possible mechanism of action.
The estrogenic potential of salicylate esters and their possible risks in foods and cosmetics.
Optimization and validation of liquid chromatography and headspace-gas chromatography based methods for the quantitative determination of capsaicinoids, salicylic acid, glycol monosalicylate, methyl salicylate, ethyl salicylate, camphor and l-menthol in a topical formulation.
On-line reaction monitoring by extractive electrospray ionisation.
Levels of mint and wintergreen flavorants: smokeless tobacco products vs. confectionery products.
Encapsulation of methyl and ethyl salicylates by beta-cyclodextrin HPLC, UV-vis and molecular modeling studies.
Fragrance material review on ethyl salicylate.
DFT and ab initio study of structure of dyes derived from 2-hydroxy and 2,4-dihydroxy benzoic acids.
N'-Ferrocenyl-2-hydroxy-benzohydrazide.
Salicylate activity. 2. Potentiation of atrazine.
[Study on the phosphorylaions reaction between ethyl salicylate and DEPH].
Percutaneous penetration and skin metabolism of ethylsalicylate-containing agent, TU-2100: in-vitro and in-vivo evaluation in guinea pigs.
Phase transfer and characterization of poly(epsilon-caprolactone) and poly(L-lactide) microspheres.
sal genes determining the catabolism of salicylate esters are part of a supraoperonic cluster of catabolic genes in Acinetobacter sp. strain ADP1.
Sensitive and selective gas chromatographic methods for the quantitation of camphor, menthol and methyl salicylate from human plasma.
The Effect of Slight Deformation on Thermocapillary-Driven Droplet Coalescence and Growth.
Simultaneous quantitative analysis of methyl salicylate, ethyl salicylate and salicylic acid from biological fluids using gas chromatography-mass spectrometry.
Chemical release from topical formulations across synthetic membranes: infinite dose.
[Stability of phenyl salicylate in alcoholic-aqueous solution].
A four-component attractant for the mexican fruit fly,Anastrepha ludens (Diptera: Tephritidae), from host fruit.
Identification of a cocaine esterase in a strain of Pseudomonas maltophilia.
Evaluation of antifungal volatile compounds on the basis of the elongation rate of a single hypha.
Some observations on the pharmacology of 'deep-heat', a topical rubifacient.
Inhibition of Aspergillus growth and aflatoxin release by derivatives of benzoic acid.
Simultaneous GLC determination of methyl salicylate and menthol in a topical analgesic formulation.

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

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

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 ppmaverage 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