FragrancesFragrance Ingredient (Phenethyl salicylate) -> IFRA transparency List
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Flavoring AgentsEU Flavoring substances
Solubility · 2 items
insoluble in water, glycerol, glycols; soluble in organic solvents, oils
soluble (1 g in 20 ml of 95% ethanol) (in ethanol)
Boiling Point · 2 items
370.00 °C. @ 760.00 mm Hg
190 °C (5 mm Hg)
Melting Point44 °C
Physical Description · 2 items
Solid
white granular crystals with a faint, balsamic, floral odour
Physicochemical properties
Melting point
39 · 39-41 °C(lit.)
Safety & regulation
Safety information is for reference only and does not replace the supplier’s Safety Data Sheet (SDS), applicable regulations, or professional assessment.
GHS classification
GHS Classification · 3 items
H411 (97.2%): Toxic to aquatic life with long lasting effects [Hazardous to the aquatic environment, long-term hazard]
P273, P391, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 1663 reports by companies from 9 notifications to the ECHA C&L Inventory.
General Manufacturing InformationBenzoic acid, 2-hydroxy-, 2-phenylethyl ester: ACTIVE
Applications
UsesPHENETHYL SALICYLATE is a permitted edible flavoring agent as specified in GB 2760-96. It is mainly used in the formulation of peach, apricot, and honey flavorings. It is also used as a flavor harmonizer and fixative.
Preparation methods
PreparationFrom phenethyl alcohol and methylsalicylate by interchange; also by esterification of phenethyl alcohol with salicylic acid.