Isobornyl acetate Chemical Properties

Melting point:

29°C

Boiling point:

229-233 °C (lit.)

Density 

0.983 g/mL at 25 °C (lit.)

vapor pressure 

0.13 hPa (20 °C)

FEMA 

2160 | ISOBORNYL ACETATE

refractive index 

n20/D 1.4635(lit.)

Flash point:

190 °F

storage temp. 

Store below +30°C.

solubility 

0.16g/l

form 

Oil

color 

Colourless

Specific Gravity

0.98

Odor

at 100.00 %. balsam camphor herbal woody sweet

Odor Type

balsamic

Water Solubility 

Not miscible or difficult to mix with water.

JECFA Number

1388

BRN 

3197572

Stability:

Stable. Flammable. Incompatible with strong oxidizing agents.

InChIKey

XWIGWPJZNFZLBG-UHFFFAOYSA-N

LogP

3.86

CAS DataBase Reference

125-12-2(CAS DataBase Reference)

NIST Chemistry Reference

Isobornyl acetate(125-12-2)

EPA Substance Registry System

Isobornyl acetate (125-12-2)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38-38

Safety Statements 

26-36/37/39-24/25

WGK Germany 

1

RTECS 

NP7350000

Autoignition Temperature

440 °C DIN 51794

TSCA 

Yes

HS Code 

29153900

Hazardous Substances Data

125-12-2(Hazardous Substances Data)

Toxicity

LD50 orally in Rabbit: > 10000 mg/kg LD50 dermal Rabbit > 20000 mg/kg

MSDS

• Language:English Provider:Pichtosine
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

Isobornyl acetate Usage And Synthesis

Description

Isobornyl acetate is a kind of acetate ester. It can be manufactured through the esterification between acetate and camphene. It is a kind of flavoring agent with fragrance. It can be used as the intermediate needed for producing medical synthetic camphor.

References

Ning, Chunli, et al. "Study on the catalyst for the synthesis of isobornyl acetate." Industrial Catalysis (2012). Opdyke, D. L. J. "Monographs on fragrance raw materials: Isobornyl acetate." Food & Cosmetics Toxicology 13.5(1975): 552-552. Chimal-Valencia, O, et al. "Ion exchange resins as catalyst for the isomerization of alpha-pinene to camphene. " Bioresource Technology 93.2(2004): 119-123.

Description

Isobornyl acetate has a pleasant, camphor-like odor reminiscent of some varieties of pine needles and hemlock, and a fresh, burning taste. May be prepared by treatment of camphene with acetic acid, usually in the presence of a catalyst; also by acetylation of isobomeol; depending on the starting material (d-camphene or ι-camphene), the resulting acetate may exhibit a slight optical activity; the commercial product is considered to be optically inactive.

Chemical Properties

Isobornyl acetate has a pleasant, camphor-like odor reminiscent of some varieties of pine needles and hemlock and a fresh, burning taste

Chemical Properties

Colorless liquid; pine-needle odor.Soluble in most fixed oils and in mineral oil; insoluble in glycerol and water. Combustible.

Chemical Properties

Isobornyl Acetate has been identified in a number of essential oils. It is a colorless liquid with a pleasant, pine-needle odor. Isobornyl acetate is prepared from camphene and acetic acid in the presence of acidic catalysts (e.g., sulfuric acid) or on a styrene–divinylbenzene acid ion-exchanger.
Isobornyl acetate is used in large amounts for perfuming soaps, bath products, and air fresheners. However, the major use of isobornyl acetate is as an intermediate in the production of camphor.

Occurrence

Reported found in thymus, Parmesan cheese, dill herb, Ocimum basilicum, rosemary and custard apple

Uses

Isobornyl acetate is one of the most important chemicals used in the perfumery industry. It is used in toiletries and soaps as a flavoring agent and antiseptics. One of main applications is as an intermediate to produce camphor.

Uses

Compounding pine-needle odors, toilet waters, bath preparations, antiseptics, theater sprays, soaps, making synthetic camphor, flavoring agent.

Preparation

By treatment of camphene with acetic acid, usually in the presence of a catalyst; also by acetylation of isoborneol; depending on the starting material (d-camphene or l-camphene), the resulting acetate may exhibit slight optical activity; the commercial product is considered to be optically inactive

Aroma threshold values

Aroma characteristics at 1.0%: camphoraceous woody,sweet, citrus and herbal with “Irish Spring” soapy nuances

Taste threshold values

Taste characteristics at 2 to 10 ppm: camphoraceous, woody, terpy and piney with a spicy, herbal and slightly citrus nuance

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