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2-acetoxy-1,8-cineole

Chemical Structure

General Material Information

Preferred name 2-acetoxy-1,8-cineole
Trivial Name 1,3,3-Trimethyl-2-oxabicyclo[2.2.2]octan-6-ol acetate
Short Description 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octan-6-yl acetate
Formula C12 H20 O3
CAS Number 72257-53-5
ECHA Number 276-542-9
FDA UNII Search
Nikkaji Number J299.074A
xLogP3-AA 1.80 (est)
NMR Predictor External link
Synonyms
  • 2-oxa bicyclo(2.2.2)octan-6-ol, 1,3,3-trimethyl-, acetate
  • (1R, 4S, 6S)-2-oxa bicyclo[2.2.2]octan-6-ol, 1,3,3-trimethyl-, 6-acetate
  • 2-oxa bicyclo[2.2.2]octan-6-ol, 1,3,3-trimethyl-, acetate
  • exo-2-hydroxycineole acetate
  • 1,3,3-trimethyl-2-oxabicyclo(2.2.2)octan-6-ol acetate
  • 1,3,3-trimethyl-2-oxabicyclo(2.2.2)octan-6-yl acetate
  • 1,3,3-trimethyl-2-oxabicyclo[2.2.2]oct-6-yl acetate
  • 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octan-6-ol acetate
  • 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octan-6-yl acetate
  • alpha,alpha,6-trimethyl-7-oxabicycloheptane-3-methanol acetate
  • (4,7,7-trimethyl-8-oxabicyclo[2.2.2]octan-5-yl) acetate
  • 1,3,3-trimethyl-2-oxabicyclo[2.2.2]oct-6-yl acetate
  • 2-Oxabicyclo[2.2.2]octan-6-ol, 1,3,3-trimethyl-, 6-acetate
  • 2-Oxabicyclo[2.2.2]octan-6-ol, 1,3,3-trimethyl-, acetate
  • 1,3,3-Trimethyl-2-oxabicyclo[2.2.2]octan-6-ol acetate
  • 1,3,3-Trimethyl-2-oxabicyclo[2.2.2]octan-6-yl acetate

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

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PhysChem Properties

Material listed in food chemical codex No
Molecular weight 212.28900146484
Boiling Point 253 to 254°C @ 760 mm Hg
Vapor Pressure 0.018 mmHg @ 25 °C
Flash Point TCC Value 100 °C TCC
logP (o/w) 2.261 est
Solubility
alcohol Yes
water, 227.4 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Herbal
minty, clean, fresh, eucalyptus
General comment At 100.00 %. minty clean fresh eucalyptus
Flavor Type: Herbal
eucalyptus
General comment Eucalyptus

Occurrences

Safety Information

Safety information

European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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 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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 2-acetoxy-1,8-cineole usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3500 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 15.0000075.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000

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) related to Flavouring Group Evaluation 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000
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Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA 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)
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Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
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Scientific Opinion on Flavouring Group Evaluation 23, Revision 2 (FGE.23Rev2): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)
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Scientific Opinion on Flavouring Group Evaluation 23, Revision 3 (FGE.23Rev3): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):72257-53-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :175002
National Institute of Allergy and Infectious Diseases:Data
1,3,3-trimethyl-2-oxabicyclo[2.2.2]oct-6-yl acetate
Chemidplus:0072257535