jasmin acetate

Jasmin acetate, also known as 1,3-nonanediol acetate and jasmonyl (Givaudan), is a synthetic ester used predominantly in flavor and fragrance formulations. This compound has the molecular formula C₂₂H₄₄O₆, reflecting its relatively high molecular weight of approximately 404.59 g/mol. It manifests as a liquid with a medium-strength floral odor that is fresh, sweet, and oily, characteristic of jasmine notes with subtle watery and fatty undertones. It appears as a clear substance with a refractive index between 1.436 and 1.448 at 20 °C, and a specific gravity ranging from 0.946 to 0.961 at 25 °C. Jasmin acetate is listed under PubChem (CID 16220103) and is primarily derived through synthetic esterification processes. It features applications primarily in the flavor and fragrance sectors, prized for its jasmine-like aroma and versatility in complex scent and flavor compositions.

Jasmin acetate does not naturally occur in significant amounts but is widely employed in the fragrance and flavor industries. It serves as a key ingredient in perfuming agents, contributing to floral and jasmine-type scents in perfumes, personal care products, and household items. The compound enhances flavors in beverages, notably tea and tropical fruit flavors, and is recognized under the FEMA (US) standard with FEMA number 2783. It also appears in various odor categories such as amber, floral, woody, and fruity notes, increasing the olfactory complexity of formulations. The IFRA (Global) guidelines recommend usage levels up to 8% in fragrance concentrates, supporting its safe application consistent with international cosmetic standards. Its moderate substantivity, lasting up to 168 hours, makes it valuable for long-lasting fragrance effects.

Jasmin acetate exhibits moderate lipophilicity with an estimated logP of 5.331, indicating a preference for organic phases, which aligns with its solubility profile—soluble in alcohols, dipropylene glycol, and oils, yet only slightly soluble in water, with an estimated 601.4 mg/L at 25 °C. Its flash point of 230 °F (approximately 110 °C) signifies a relatively low volatility, suitable for stable fragrance formulations. The refractive index and specific gravity values reflect its dense, syrupy liquid nature at ambient temperature. An acid value of 1 mg KOH/g max suggests minimal free acidity, supporting chemical stability. These properties influence its integration into both aqueous and oil-based flavor and fragrance matrices, facilitating sustained release and desirable sensory impacts.

(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):	Search
Export Tariff Code:	2915.39.9050
ChemSpider:	View
FAO:	1,3-Nonanediol acetate (mixed esters)

Safety information

European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.
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:
8 % solution: no irritation or sensitization.
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 jasmin acetate usage levels up to:
	8.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU):		1.80 (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:		1.50000	4.00000
beverages(nonalcoholic):		0.30000	1.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		0.50000	1.00000
fruit ices:		0.50000	1.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		1.50000	6.00000
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 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf

EPI System: View

AIDS Citations:Search

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Toxicology Citations:Search

EPA Substance Registry Services (TSCA):1322-17-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :16220103

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

3-acetyloxynonyl acetate; nonane-1,3-diol

Chemidplus:0001322174