tetrahydrofurfuryl cinnamate
tetrahydrofurfuryl 3-phenylprop-2-enoate
Flavouring agent with sweet vinous odour
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    • BOC Sciences
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      65505-25-1 Tetrahydrofurfuryl Cinnamate
  • Penta International
    • Penta International Corporation
      Chemistry innovation
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CAS Number: 65505-25-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 265-799-2
CoE Number: 11821
XlogP3-AA: 2.60 (est)
Molecular Weight: 232.27912000
Formula: C14 H16 O3
NMR Predictor: Predict (works with chrome or firefox)
CAS Number: 65505-25-1  (E)Picture of molecule3D/inchi
XlogP3-AA: 2.60 (est)
Molecular Weight: 232.27912000
Formula: C14 H16 O3
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Racemate of mixture of (Z)- and (E)-isomer (EFFA, 2010). 70-95 % E-form and 5-30 % Zform (EFFA, 2012b).
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1447  tetrahydrofurfuryl cinnamate
DG SANTE Food Flavourings: 13.060  tetrahydrofurfuryl cinnamate
FEMA Number: 3320 tetrahydrofurfuryl cinnamate
FDA:No longer provide for the use of these seven synthetic flavoring substances
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Physical Properties:
Appearance: colorless clear slightly viscous liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.10700 to 1.11300 @  25.00 °C.
Pounds per Gallon - (est).: 9.211 to  9.261
Refractive Index: 1.59300 to 1.60000 @  20.00 °C.
Boiling Point: 390.00 to  391.00 °C. @ 760.00 mm Hg
Acid Value: 3.00 max. KOH/g
Vapor Pressure: 0.000002 mmHg @ 25.00 °C. (est)
Flash Point: 328.00 °F. TCC ( 164.44 °C. )
logP (o/w): 2.211 (est)
Soluble in:
 dipropylene glycol
 essential oils
 water, 102.9 mg/L @ 25 °C (est)
Insoluble in:
Similar Items: note
allyl cinnamate
amyl cinnamate
isoamyl cinnamate
benzyl cinnamate
butyl cinnamate
isobutyl cinnamate
cinnamyl cinnamate
citronellyl cinnamate
cyclohexyl cinnamate
ethyl alpha-acetyl cinnamate
ethyl cinnamate
heptyl cinnamate
(Z)-3-hexen-1-yl cinnamate
hexyl cinnamate
linalyl cinnamate
methyl cinnamate
octyl cinnamate
phenethyl cinnamate
3-phenyl propyl cinnamate
propyl cinnamate
isopropyl cinnamate
terpinyl cinnamate
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Organoleptic Properties:
Odor Type: balsamic
 sweet  balsamic  cortex  
Odor Description:
at 100.00 %. 
sweet balsam cortex
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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BOC Sciences
For experimental / research use only.
Tetrahydrofurfuryl Cinnamate
Penta International
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for tetrahydrofurfuryl cinnamate usage levels up to:
  2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
Click here to view publication 5
 average usual ppmaverage maximum ppm
baked goods: -20.00000
beverages(nonalcoholic): -20.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -20.00000
fruit ices: -20.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 33 (FGE.33)[1] - Six Tetrahydrofuran Derivatives from Chemical Groups 13, 14, 16 and 26 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 75 (FGE.75)[1] - Consideration of tetrahydrofuran derivatives and a furanone derivative evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 65505-25-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 4925262
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 oxolan-2-ylmethyl 3-phenylprop-2-enoate
Chemidplus: 0065505251
 oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate
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 oxolan-2-ylmethyl 3-phenylprop-2-enoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 65505-25-1
Pubchem (cid): 4925262
Pubchem (sid): 38754239
 oxolan-2-ylmethyl (E)-3-phenylprop-2-enoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 65505-25-1
Pubchem (cid): 6232217
Pubchem (sid): 42945657
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB36189
FooDB: FDB015043
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
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Potential Blenders and core components note
For Odor
No odor group found for these
(E)-sabinene hydrateFL/FR
 guaiyl butyrateFR
 myrrh resinoidFR
 anisyl propanal / methyl anthranilate schiff's baseFR
 dimethyl benzyl carbinolFL/FR
2,4-dimethyl cyclohexyl methyl acetateFR
 ocean propanal / methyl anthranilate schiff's baseFR
 phenyl acetaldehyde diisobutyl acetalFL/FR
laevo-rose oxideFL/FR
 cumin acetaldehydeFL/FR
3,6-ivy carbaldehydeFL/FR
 ivy carbaldehydeFL/FR
3,5-ivy carbaldehydeFL/FR
2,4-ivy carbaldehydeFL/FR
 leafy oximeFR
 phenoxyacetaldehyde 50% in benzyl alcoholFR
3-phenyl propionaldehydeFL/FR
isopropyl quinolineFR
 copaiba balsamFL/FR
 sandalwood oilFL/FR
 santalyl butyrateFL/FR
For Flavor
No flavor group found for these
 ivy carbaldehydeFL/FR
3,5-ivy carbaldehydeFL/FR
(E)-sabinene hydrateFL/FR
 santalyl butyrateFL/FR
laevo-rose oxideFL/FR
 cumin acetaldehydeFL/FR
3,6-ivy carbaldehydeFL/FR
2,4-ivy carbaldehydeFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
3-phenyl propionaldehydeFL/FR
 dimethyl benzyl carbinolFL/FR
 copaiba balsamFL/FR
 sandalwood oilFL/FR
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Potential Uses:
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Occurrence (nature, food, other): note
 not found in nature
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 cinnamic acid tetrahydrofurfuryl ester
 oxolan-2-ylmethyl 3-phenylprop-2-enoate
3-phenyl-2-propenoic acid (tetrahydro-2-furanyl) methyl ester
(tetrahydro-2-furanyl) methyl 3-phenyl-2-propenoate
 tetrahydro-2-furyl methyl 3-phenyl propenoate
 tetrahydro-2-furyl methyl cinnamate
 tetrahydrofurfuryl 3-phenyl propenoate
 tetrahydrofurfuryl 3-phenylprop-2-enoate
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