105-86-2CC(C)=CCC/C(C)=C\COC=OFQMZVFJYMPNUCT-XFFZJAGNSA-Nneryl formate has been reported in Daphne odora, Elsholtzia ciliata, and other organisms with data available.
105-86-2、2142-94-1DTXSID701014544insoluble in water
1ml in 10 ml 70% alcohol (in ethanol)
113.00 to 114.00 °C. @ 15.00 mm Hg
215-225 °C
This chemical does not meet GHS hazard criteria for 68.7% (79 of 115) of all reports.
Warning
H317 (31.3%): May cause an allergic skin reaction [Warning Sensitization, Skin]
P261, P272, P273, P280, P302+P352, P321, P333+P317, P362+P364, P391, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 115 reports by companies from 2 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Chemical: 2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (Z)-
Regulation (EC) No 1831/2003 (amended)
2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (2Z)-: Does not have an individual approval but may be used under an appropriate group standard
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
DescriptionNeryl formate has a sweet, herbaceous, green, penetrating odor suggestive of neroli and rose. It has a sweet, tart, and fruity flavor. Prepared by direct esterification of nerol; the pure ester tends to decompose readily.
OccurrenceReported found in kumquat peel oil and rose apple
UsesNeryl formate is used occasionally in perfume compositions for its delicately green-leafy floral effect, equally suitable for Rose and Violet. Clary Sage and Rose materials may create very attractive tearose notes. The ester is also used in flavour compositions, mainly in imitation Apricot, Peach, Apple, and Pineapple and in fruit and Citrus complexes at concentrations equal to 5 to 25 ppm in the finished product.
PreparationBy direct esterification of nerol; the pure ester tends to decompose readily
No reaction records under the current filter.
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