Recommended Products
grade
FG
Fragrance grade
Halal
Kosher
natural
Quality Level
Agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
vapor density
3.5 (vs air)
vapor pressure
25 mmHg ( 20 °C)
Assay
≥97%
form
liquid
autoignition temp.
842 °F
expl. lim.
1.7 %, 37 °F
8 %
refractive index
n20/D 1.384 (lit.)
bp
102 °C (lit.)
mp
−95 °C (lit.)
density
0.888 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
Organoleptic
celery; fruity; pear
SMILES string
CCCOC(C)=O
InChI
1S/C5H10O2/c1-3-4-7-5(2)6/h3-4H2,1-2H3
InChI key
YKYONYBAUNKHLG-UHFFFAOYSA-N
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Related Categories
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
Target Organs
Central nervous system
Supplementary Hazards
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
53.2 °F - closed cup
Flash Point(C)
11.8 °C - closed cup
Personal Protective Equipment
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
FSL
Group 4: Flammable liquids
Type 1 petroleums
Hazardous rank II
Water insoluble liquid
ISHL Indicated Name
Substances Subject to be Indicated Names
ISHL Notified Names
Substances Subject to be Notified Names
JAN Code
W292516-SAMPLE:
W292516-VAR-K:
W292516-1KG:
W292516-100G:
W292516-4KG:
W292516-1KG-K:4548173974200
W292516-100G-K:4548173974194
W292516-SAMPLE-K:
W292516-4KG-K:
W292516-BULK-K:
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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