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W264202

Linalyl formate

FCC

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About This Item

Linear Formula:
HCO2C(C=CH2)(CH3)CH2CH2CH=C(CH3)2
CAS Number:
115-99-1
Molecular Weight:
182.26
FEMA Number:
2642
Council of Europe no.:
347
UNSPSC Code:
12164502
PubChem Substance ID:
24901218
Flavis number:
9.080
EC Number:
204-120-6
NACRES:
NA.21
MDL number:
MFCD00046140

Key Documents

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SMILES string

C\C(C)=C\CCC(C)(OC=O)C=C

InChI

1S/C11H18O2/c1-5-11(4,13-9-12)8-6-7-10(2)3/h5,7,9H,1,6,8H2,2-4H3

InChI key

JZOCDHMHLGUPFI-UHFFFAOYSA-N

biological source

synthetic

grade

Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

refractive index

n20/D 1.455 (lit.)

bp

100-103 °C/10 mmHg (lit.)

density

0.914 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; herbaceous; citrus

Quality Level

400

General description

Linalyl formate is found in the essential oils of rosewood, lemongrass and Murraya koenigii fruits oil.

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

186.8 °F - closed cup

flash_point_c

86 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN6026
SHBN6025
SHBL9370
SHBL1367
MKCD4788

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The determination of linalol: a comparative study of the Glichitch and Fiore methods by gas-liquid partition chromatography
Holness D.
Analyst, 84(994), 3-10 (1999)
C S Letizia et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 41(7), 995-999 (2003-06-14)
A toxicologic and dermatologic review of linalyl formate when used a a fragrance ingredient is presented.
Evaluation of changes in oil cells and composition of essential oil in lemongrass (Cymbopogon citratus (DC) Stapf.) due to supplemental ultraviolet-B irradiation.
Kumari R, et al.
Current Science, 1137-1142 (2009)
Chemical Constituents of Volatile oil of Murraya koenigii Fruits from the Plains of Northern India.
Awasthi PK & Dixit SC.
Journal of Pharmacy Research, 4(7), 2201-2202 (2011)
Ana-Marija Jagatić Korenika et al.
Molecules (Basel, Switzerland), 25(18) (2020-09-26)
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples

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