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Merck
CN

W274518

Methyl salicylate

≥98%, FCC, FG

Synonym(s):

2-Hydroxybenzoic acid methyl ester, Methyl 2-hydroxybenzoate, Oil of wintergreen, Wintergreen oil

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About This Item

Linear Formula:
2-(HO)C6H4CO2CH3
CAS Number:
119-36-8
Molecular Weight:
152.15
FEMA Number:
2745
Council of Europe no.:
433
UNSPSC Code:
12164502
PubChem Substance ID:
24901303
Flavis number:
9.749
EC Number:
204-317-7
NACRES:
NA.21
MDL number:
MFCD00002214
Beilstein/REAXYS Number:
971516
Organoleptic:
spicy; minty; cooling; sweet; wintergreen
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

Methyl salicylate, ≥98%, FCC, FG

Quality Level

400
300

SMILES string

COC(=O)c1ccccc1O

InChI

1S/C8H8O3/c1-11-8(10)6-4-2-3-5-7(6)9/h2-5,9H,1H3

InChI key

OSWPMRLSEDHDFF-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 175.105

vapor density

5.26 (vs air)

vapor pressure

1 mmHg ( 54 °C)

assay

≥98%

form

liquid

autoignition temp.

847 °F

refractive index

n20/D 1.536 (lit.)

bp

222 °C (lit.)

mp

−8-−7 °C (lit.)

density

1.174 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

spicy; minty; cooling; sweet; wintergreen

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Related Categories

General description

Methyl salicylate is one of the main volatile flavor components in tomatoes, sapodilla and unburned tobacco.

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Repr. 2 - Skin Sens. 1B

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

204.8 °F - closed cup

flash_point_c

96 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ4778
SHBP3772
SHBP8710
SHBL6414
SHBN4099

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Volatile flavor components of sapodilla fruit (Achras sapota L).
MacLeod AJ & Gonzales de Troconis N.
Journal of Agricultural and Food Chemistry, 30(3), 515-517 (1982)
Matthes Kenning et al.
Zoological letters, 5, 3-3 (2019-01-19)
In the context of evolutionary arthopodial transformations, centipede ultimate legs exhibit a plethora of morphological modifications and behavioral adaptations. Many species possess significantly elongated, thickened, or pincer-like ultimate legs. They are frequently sexually dimorphic, indicating a role in courtship and
Quantitation of ten flavor compounds in unburned tobacco products.
Lisko JG, et al.
Analytical Methods : Advancing Methods and Applications, 6(13), 4698-4704 (2014)
Flavor chemistry of tomato volatiles.
Kazeniac SJ & Hall RM
Journal of Food Science, 35(5), 519-530 (1970)
Prisca S Pierre et al.
Journal of chemical ecology, 37(4), 368-377 (2011-03-31)
Plants attacked by herbivorous insects emit volatile organic compounds that are used by natural enemies to locate their host or prey. The composition of the blend is often complex and specific. It may vary qualitatively and quantitatively according to plant
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