| Preferred name | alpha-amyl cinnamyl alcohol |
| Trivial Name | 2-benzylideneheptan-1-ol |
| Short Description | alpha-pentylcinnamyl alcohol |
| Formula | C14 H20 O |
| CAS Number | 101-85-9 |
| CAS Number | 184900-07-0 |
| Deleted CAS Number | 1082692-84-9 |
| FEMA Number | 2065 |
| Flavis Number | 2.03 |
| ECHA Number | 202-982-8 |
| FDA UNII | DKB52S61GU |
| Nikkaji Number | J914.644J |
| Beilstein Number | 3127316 |
| MDL | MFCD00022004 |
| COE Number | 79 |
| xLogP3-AA | 4.40 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 674 alpha-amylcinnamyl alcohol |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 101-85-9 ; ALPHA-AMYLCINNAMYL ALCOHOL |
| Synonyms |
|
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
| (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): | HMDB36170 |
| FooDB: | FDB015024 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Material listed in food chemical codex | No |
| Molecular weight | 204.31260681152 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 7.873 to 7.939 |
| Boiling Point | 141 to 143°C @ 5 mm Hg |
| Acid Value | 3 max KOH/g |
| Vapor Pressure | 0.00064 mmHg @ 25 °C |
| Flash Point TCC Value | 100 °C TCC |
| logP (o/w) | 4.032 est |
| Solubility | |
| alcohol | Yes |
| water, 25.72 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Spicy | |
| floral, jasmin, waxy, sweet, spicy, fruity, cinnamon | |
| Odor strength | medium |
| Substantivity | 320 hour(s) at 100.00 % |
| Luebke, William tgsc, (1992) | At 100.00 %. floral jasmin waxy |
| Mosciano, Gerard P&F 16, No. 4, 45, (1991) | Sweet, spicy, fruity with a cinnamon nuance |
| Flavor Type: Spicy | |
| sweet, spicy, astringent, green, floral, rose | |
| Mosciano, Gerard P&F 16, No. 4, 45, (1991) | At 25.00 ppm. Sweet, spicy, astringent, green, floral and rosy |
| (data available) |
| Applications | |
| Odor purposes | Floral, Herbal, Jasmin, Moss, Sandalwood, Woody |
| Other purposes | Blossom |
| Cosmetic purposes | Perfuming agents |
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36 - Irritating to eyes. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
| 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: | |
| oral-rat LD50 4000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 817, 1974. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 817, 1974. | |
| Inhalation Toxicity: | |
| Not determined | |
| 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 | |||
| IFRA Critical Effect: | |||
| Dermal sensitization and systemic toxicity | |||
| View the IFRA Standard | |||
| View IFRA Standards Library for complete information. | |||
| Please review Amendment 49 IFRA documentation for complete information. | |||
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%): | |||
| Category 1: Products applied to the lips | |||
| 0.27 % | |||
| Category 2: Products applied to the axillae | |||
| 0.08 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.64 % | |||
| Category 4: Products related to fine fragrance | |||
| 1.50 % | |||
| Category 5: Products applied to the face and body using the hands (palms), primarily leave-on | |||
| Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on | |||
| 0.38 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.32 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.38 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.11 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.32 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.64 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.64 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.11 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 1.60 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 1.60 % | |||
| Category 10B: Household aerosol/spray products | |||
| 3.50 % | |||
| Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate | |||
| Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure | |||
| 0.11 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 0.11 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| 97 % | |||
| Notes: | |||
| IFRA FLAVOR REQUIREMENTS: | |||
Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards. | |||
| use level in formulae for use in cosmetics: | |||
| 0.1500 % | |||
| Dermal Systemic Exposure in Cosmetic Products: | |||
| 0.0038 mg/kg/day (IFRA, 2004) | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 3.30 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) | ||
| Structure Class: | II | ||
| 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 | |
| beverages(nonalcoholic): | - | 0.47000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 2.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 1.50000 | |
| fruit ices: | - | 1.50000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 1.60000 | |
| 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: | - | - | |
| 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA GENetic TOXicology:Search |
| EPA Substance Registry Services (TSCA):101-85-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :7584 |
| National Institute of Allergy and Infectious Diseases:Data |
| SCCNFP:opinion |
| WGK Germany:3 |
| 2-benzylideneheptan-1-ol |
| Chemidplus:0000101859 |
| RTECS:MJ3280000 for cas# 101-85-9 |
| (2E)-2-benzylideneheptan-1-ol |
| Chemidplus:0184900070 |