Geranylformiat

Bezeichnung:Geranylformiat

Englisch Name:Geranyl formate

CBNumberCB6742278

SummenformelC11H18O2

Molgewicht182.26

Synonyma

Geranylformiat

Geranylformiat physikalisch-chemischer Eigenschaften

Siedepunkt	216 °C(lit.)
Dichte	0.915 g/mL at 25 °C(lit.)
Dampfdruck	15Pa at 25℃
Brechungsindex	n20/D 1.46(lit.)
FEMA	2514 \| GERANYL FORMATE
Flammpunkt	210 °F
storage temp.	under inert gas (nitrogen or Argon) at 2-8°C
Aggregatzustand	clear liquid
Farbe	Colorless to Almost colorless
Geruch (Odor)	at 100.00 %. fresh rose neroli tea rose green
Geruchsart	floral
Wasserlöslichkeit	Insoluble
Decomposition	176-178 ºC
JECFA Number	54
LogP	4.1 at 20℃
CAS Datenbank	105-86-2(CAS DataBase Reference)
NIST chemische Informationen	Geranyl formate(105-86-2)
EPA chemische Informationen	2,6-Octadien-1-ol, 3,7-dimethyl-, formate, (2E)- (105-86-2)

Sicherheit

S-Sätze:	24/25
WGK Germany	1
RTECS-Nr.	RG5925700
HS Code	38220090
Toxizität	The acute oral LD₅₀ value in rats was reported as > 6 g/kg (Weir, 1971). The acute dermal LD₅₀ value in rabbits was reported as > 5 g/kg (Weir, 1971).

Gefahreninformationscode (GHS)

Beschreibung
Geranyl formate has a fresh, green, leafy, rose odor with a bitter taste. Geranyl formate is prepared by direct esterification of geraniol with formic acid.
Chemische Eigenschaften
Geranyl Formate is a liquid with a fresh, crisp, herbal, fruity rose odor. It is used as a modifier of, among others, rose, geranium, and neroli compositions.
Chemische Eigenschaften
Colorless liquid. rose-like odor. Insoluble in alcohol and ether. Occurs in several essential oils. Combustible.
Chemische Eigenschaften
Geranyl formate has a fresh, green, leafy, rose odor with a bitter taste.
Occurrence
Reported found in geranium oil and in the oil of Ledum palustre Also reported found in citrus peel oils, hop oil, rabbiteye blueberry, white wine, black tea and fermented tea
Verwenden
Perfumes and soaps, flavoring, synthetic neroli oil.
Definition
ChEBI: The formate ester of geraniol.
synthetische
Prepared by direct esterifcation of geraniol with formic acid.
Aroma threshold values
Detection: 200 ppb.
Taste threshold values
Taste characteristics at 10 ppm: green, foral, citrus, waxy, fruity, apple and apricot-like.
Flammability and Explosibility
Not classified
Sicherheitsprofil
Low toxicity by ingestion and skin contact. A human skin irritant and an experimental eye irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.