ANISYL FORMATE Property

Boiling point:

220 °C(lit.)

Density 

1.035 g/mL at 25 °C(lit.)

vapor pressure 

6.159Pa at 25℃

refractive index 

n20/D 1.523(lit.)

FEMA 

2101 | ANISYL FORMATE

Flash point:

113 °C

Odor

at 100.00 %. fruity floral anisic vanilla seaweed

Odor Type

spicy

Water Solubility 

2.679g/L at 25℃

JECFA Number

872

LogP

1.61 at 25℃

EPA Substance Registry System

Benzenemethanol, 4-methoxy-, formate (122-91-8)

Safety

Hazard Codes 

Xn

Risk Statements 

20/21/22-36/37/38

Safety Statements 

26

WGK Germany 

3

Toxicity

The acute oral LD₅₀ value in rats was reported as 1.55 ml/kg and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg(Levenstein, 1975).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

ANISYL FORMATE Chemical Properties,Usage,Production

Chemical Properties

Anisyl formate has a floral, sweet, floral, herbaceous-green odor.

Chemical Properties

Colorless liquid; lilac odor. Soluble in 5.5 volumes of 70% alcohol. Combustible.

Occurrence

Reported found in Vanilla fragrans and Ribes species.

Uses

Perfumery, flavoring.

Uses

Anisyl formate is a synthetic flavoring agent that is a fairly stable, colorless to light yellow liquid of floral odor. It should be stored in glass, tin, or resin-lined containers. It is used in berry flavors for applications in beverages, candy, and baked goods at 3–10 ppm.

Preparation

By direct esterification of anisic alcohol with formic acid.

Definition

ChEBI: 4-Methoxybenzyl formate is a carboxylic ester. It is functionally related to a benzyl alcohol.

Aroma threshold values

Odor characteristics are sweet, spicy, vanilla-like with powdery fruity nuances.

Taste threshold values

Taste characteristics at 50 ppm: sweet, vanilla, spice, with fruity heliotropine-like nuances.

Flammability and Explosibility

Not classified

Metabolism

Esters of benzyl alcohol, such as the acetate, are rapidly hydrolysed in vivo to benzyl alcohol, which is then oxidized. The expected general reaction of primary aromatic alcohols in the animal body is oxidation to the corresponding aromatic acid, which is usually excreted as a glycine conjugate and to a lesser extent as an ester glucuronide. In rabbits, benzyl alcohol is almost entirely converted to benzoic acid, which is excreted mainly as hippuric acid . In substituted anisoles with a carboxyl group or a potential carboxyl group attached to the aromatic ring, the ether link is relatively stable(Williams, 1959).