(e)-3,7-dimethyl-2,6-octadien-1-olpropionate
Geranyl Propionate
CAS: 105-90-8
Molecular Formula: C13H22O2
(e)-3,7-dimethyl-2,6-octadien-1-olpropionate - Names and Identifiers
(e)-3,7-dimethyl-2,6-octadien-1-olpropionate - Physico-chemical Properties
| Molecular Formula | C13H22O2 |
| Molar Mass | 210.31 |
| Density | 0.899g/mLat 25°C(lit.) |
| Boling Point | 252°C738mm Hg(lit.) |
| Flash Point | >230°F |
| JECFA Number | 62 |
| Water Solubility | 2.22mg/L at 25℃ |
| Vapor Presure | 3.09Pa at 25℃ |
| Storage Condition | Room Temprature |
| Refractive Index | n20/D 1.456(lit.) |
| Physical and Chemical Properties | Colorless liquid. Sweet grapes and roses are sweet. Boiling point 253 ℃, flash point 99 ℃, optical rotation 1 °. Soluble in ethanol, most non-volatile oils and mineral oils, slightly soluble in propylene glycol, almost insoluble in glycerin and water. Natural products exist in kumquat, etc. |
(e)-3,7-dimethyl-2,6-octadien-1-olpropionate - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
| WGK Germany | 2 |
| RTECS | RG5927906 |
| Toxicity | Both the acute oral LD50 value in rats and the acute dermal LD50 value in rabbits exceeded 5 g/kg (Russell, 1973). |
(e)-3,7-dimethyl-2,6-octadien-1-olpropionate - References
| FEMA | 2517 | GERANYL PROPIONATE |
| LogP | 4.97 at 25℃ |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| assay | was determined by method one in the ester assay (OT-18). The amount of the sample was 1.6g. The equivalence factor (e) in the calculation is taken as 105.2. |
| toxicity | ADI lmg/kg(CE). |
| usage limit | FEMA(mg/kg): soft drinks 1.5; Cold drinks 1.3; Candy 3.7; Baked goods 4.9; pudding 3.0; Gum 30~70. Moderate limits (FDA § 172.515,2000). |
| Use | GB 2760-96 specifies the permitted use of flavorants. Mainly used for the preparation of apple, pear, pineapple and berry flavor. |
| production method | consists of esterification of geraniol and propionic acid in the presence of a catalyst. |
Last Update：2024-04-09 21:01:54
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