cherry oxyacetate

Cherry oxyacetate is a chemical ester with the preferred IUPAC name ethyl 2-(4-methylphenoxy)acetate. It appears as a colorless liquid characterized by a fruity cherry aroma with additional hay-like and powdery nuances. This compound is documented under several synonyms including ethyl p-tolyloxyacetate and ethyl cresoxyacetate, and its molecular formula is C₁₁H₁₄O₃. It is listed in public chemical repositories such as PubChem. Cherry oxyacetate is typically synthesized for use as a flavor and fragrance agent, derived through esterification of acetic acid derivatives containing a methylphenoxy moiety. Its sensory profile makes it valuable in creating products with cherry and nut aroma notes.

Cherry oxyacetate occurs primarily as a synthetic ester used in flavor and fragrance formulations. It imparts fruity, cherry, and nutty aromatic characteristics and finds applications in enhancing chocolate, cocoa, and tobacco-related sensory experiences. Regulatory frameworks recognize this compound for flavor use with FEMA (US) designating it as FEMA number 3157 and maintaining its status under Generally Recognized As Safe (GRAS) evaluations. IFRA (Global) guidelines limit usage levels to ensure consumer safety, with recommended maximum concentrations up to 1.0% in fragrance concentrates. These standards support its safe incorporation in food, beverages, perfumes, and related products.

Cherry oxyacetate presents as a colorless liquid with a molecular weight around 194.2 g/mol. It exhibits a specific gravity ranging from 1.076 to 1.08 at 20 °C and a refractive index between 1.503 and 1.507 at the same temperature. The compound has a low vapor pressure of 0.007 mm Hg at 25 °C and a boiling point near 120–121 °C under reduced pressure of 1 mm Hg. Its estimated log P of approximately 2.8 indicates moderate hydrophobicity, influencing solubility and interaction in formulations. The flash point is about 100 °C (212 °F), signaling moderate volatility. While soluble in alcohol and mildly soluble in water (around 254 mg/L at 25 °C), it is generally insoluble in pure water, factors important in flavor and fragrance application design.

(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):	HMDB34206
FooDB:	FDB012505
Export Tariff Code:	2918.99.4700
ChemSpider:	View

Safety information

Preferred SDS: View
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 cherry oxyacetate usage levels up to:
	1.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		ND (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: 4
Click here to view publication 4
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		-	8.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	40.00000
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):

Flavouring Group Evaluation 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (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 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008) View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):67028-40-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :4047281

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

ethyl 2-(4-methylphenoxy)acetate

Chemidplus:0067028404