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1323-00-8

1323-00-8 Structure

1323-00-8 Structure
IdentificationBack Directory
[Name]

SANTALYL ACETATE
[CAS]

1323-00-8
[Synonyms]

santalyl
FEMA 3007
Santalylacetat
SANTALOL ACETATE
SANTALYL ACETATE
SANTALYL ACETATE FCC
SANTALYL ACETATE USP/EP/BP
SANTALYLACETATE(ALPHAANDBETA)
2-PENTEN-1-OL, 5-(2,3-DIMETHYL TRICYCLO [2.2.1.0(2,6)] HEPT-3-YL)-2-METHYL:ACETATE
[EINECS(EC#)]

215-349-6
[Molecular Formula]

C17H26O2
[MDL Number]

MFCD00046300
[MOL File]

1323-00-8.mol
[Molecular Weight]

262.39
Chemical PropertiesBack Directory
[Boiling point ]

152-156 °C(Press: 5 Torr)
[FEMA ]

3007 | SANTALYL ACETATE
[Odor]

at 100.00 %. woody floral cashew nutty powdery orris
[Odor Type]

woody
[JECFA Number]

985
[Cosmetics Ingredients Functions]

PERFUMING
[LogP]

5.36
[EPA Substance Registry System]

Santalol, acetate (1323-00-8)
Raw materials And Preparation ProductsBack Directory
[Raw materials]

Xylene-->santal camphor
Safety DataBack Directory
[TSCA ]

TSCA listed
[Toxicity]

Both the acute oral LD50 value in rats and the acute dermal LD50 value in rabbits exceeded 5 g/kg (Keating, 1972).
Hazard InformationBack Directory
[Chemical Properties]

Santalyl acetate (α- and β-) has a characteristic, sandalwood-like odor. It has a pleasant bittersweet taste with an apricot-like undertone.
[Occurrence]

Has apparently not been reported to occur in nature.
[Uses]

SANTALYL ACETATE is used as a fragrance, mainly in the formulation of pear, apricot, peach, and pineapple fragrances. It is also used in orchid, sandalwood rose, woody, and heavy perfume formulations to enhance the top notes of sandalwood and increase its concentration; it has an excellent fixing effect in lilac, lily, and soft floral fragrance formulations; and it can also be used in trace amounts in apricot, peach, pear, and pineapple edible fragrances.
[Preparation]

By acetylation of santalol obtained from sandalwood oil that contains the two stereoisomer forms (α and β) of the alcohol; therefore, the resulting ester is a mixture of the α- and β-isomers.
[Taste threshold values]

Taste characteristics at 50 ppm: woody, ionone and berry-like.
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