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Fragrance raw materials monographs
Fragrance raw materials monographs
885
GERANYL ACETATE
Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-yi acetate; geraniol acetate. Structure: C H 3 "C(CH3):C H - [CHz]z "C(CH3): C H "CH2'O C O " CH3. Description and physical properties: E O A Spec. no. 11. Occurrence: F o u n d in over 80 essential oils including Ceylon citronella, palmarosa, lemongrass, petitgrain, neroli bigaradc and others (Fenaroli's Handbook of Flat'or Ingredients, 1971; Gildemeister & Hoffman, 1966).
Preparation: F r o m geraniol by acctylation. Uses: In public use beforc thc 1920s. Use in fragrances in the USA a m o u n t s to a b o u t 100,000 lb/yr. Concentration in final p r o d u c t (?o): Usual Maximum
Soap
Detergent
Creams, lotions
PerJume
0.02 0.3
0.002 0.03
0-01 0.05
0"2 1-2
Status Geranyl acetate was granted G R A S status by F E M A (1965) and is a p p r o v e d by the F D A for food use (GRAS). The Council of Europe (1970)listed geranyl acetate, giving an A D I of 5 mg/kg. The Food Chemicals Codex (1972) has a m o n o g r a p h on geranyl acetate and thc Joint F A O / W H O Expert Committec on F o o d Additives (1967) has published a m o n o g r a p h and specifications for the ester giving a conditional A D I of 0-5 mg/kg.
Biological data Acute toxicity. The acute oral LD.~o value in rats was reported as 6'33 g/kg (Jenner, Hagan, Taylor, C o o k & Fitzhugh, 1964). Chronic toxicity. In feeding studies, 1000, 2500 and 10,000 p p m fed to rats in the diet for 17 wk p r o d u c e d no effccts (Hagan, Hansen, Fitzhugh, Jenner, Jones. Taylor, Long, Nelson & Brouwer, 1967). Sensiti-atioH. A maximization test (Kligman, 1966) was carried out on 25 volunteers. The material was tcsted at a concentration of 4% in petrolatum and produced no sensitization reactions (Greif, 1967). Hypersensitivity has been encountered in some individuals (Keil, 1947).
References Council of Europe (1970). Natural and Artificial Flavouring Substances. Partial Agreement in the Social and Public Health Field. List A(I), Serics 1. no. 202. p. 59. Strasbourg. Fenarolgs HandbookoJ'FlavorIngredients(1971). Edited by T. E. Furia and N. Bcllanca. p. 409. Chemical Rubber Co., Cleveland, Ohio. Flavoring Extract Manufacturcrs" Association (1965). Survcy of flavoring ingredient usage levels. No. 2509. Fd Technol., Champaign ! 9~2), part 2, 155. Food Chemicals Codex (1972). 2nd cd. Prepared by the Committee on Specifications, Food Chemicals Codex, of the Committee on Food Protection. p. 337. National Acadcmy of Sciences National Research Council Publ. 1406, Washington, I).C. Gildemeister, E. u. Hoffman, F. (1966). Die ,:~therischenOle. Vol. llld, p. 258. Akademie Verlag, Berlin. Greif. N. (1967). Cutaneous safcty of fragrance material as measured by the maximization test. Am. Perfumer Cosmet. 82 (June). 54. Hagan, E. C., Hansen, W. H.. Fitzhugh, O. G., Jenner. P. M., Jones, W. I., Taylor, Jean M., Long, Eleanor L., Nelson, A. A. & Brouwcr, J. B. (1967). Food flavourings and compounds of related structure. II. Subacute and chronic toxicity. Fd Cosmet. Toxicol. 5, 141.
886
D.L.J. OPI)YK}-
Jenner, P. M.. Hagan, E. C., Taylor, Jean M., Cook, E. L. & Fitzhugh, O. G. (1964). Food flavourings and compounds of related structure. I. Acute oral toxicity. Fd Cosmet. Toxicol. 2, 327. Joint FAOiWHO Expert Committee on Food Additives (1967). Toxicological Evaluation of Some Flavouring Substances and Non-nutritive Sweetening Agents. F.A.O. Nutr. Mtq Rep. Ser. no. 44A, Geneva, p. 44; WHO," Food Add./68. 33. Kcil, H. (1947). Contact dermatitis due to oil of citronella. J. inve,st. Derm. 8, 327. Kligman. A. M. (1966). The identitication of contact allergens by human assay. Ill. The maximization test. A procedure for screening and rating contact ~nsitizers. J. invest. Derm. 47, 393.
885
GERANYL ACETATE
Synonyms: trans-3,7-Dimethyl-2,6-octadien-1-yi acetate; geraniol acetate. Structure: C H 3 "C(CH3):C H - [CHz]z "C(CH3): C H "CH2'O C O " CH3. Description and physical properties: E O A Spec. no. 11. Occurrence: F o u n d in over 80 essential oils including Ceylon citronella, palmarosa, lemongrass, petitgrain, neroli bigaradc and others (Fenaroli's Handbook of Flat'or Ingredients, 1971; Gildemeister & Hoffman, 1966).
Preparation: F r o m geraniol by acctylation. Uses: In public use beforc thc 1920s. Use in fragrances in the USA a m o u n t s to a b o u t 100,000 lb/yr. Concentration in final p r o d u c t (?o): Usual Maximum
Soap
Detergent
Creams, lotions
PerJume
0.02 0.3
0.002 0.03
0-01 0.05
0"2 1-2
Status Geranyl acetate was granted G R A S status by F E M A (1965) and is a p p r o v e d by the F D A for food use (GRAS). The Council of Europe (1970)listed geranyl acetate, giving an A D I of 5 mg/kg. The Food Chemicals Codex (1972) has a m o n o g r a p h on geranyl acetate and thc Joint F A O / W H O Expert Committec on F o o d Additives (1967) has published a m o n o g r a p h and specifications for the ester giving a conditional A D I of 0-5 mg/kg.
Biological data Acute toxicity. The acute oral LD.~o value in rats was reported as 6'33 g/kg (Jenner, Hagan, Taylor, C o o k & Fitzhugh, 1964). Chronic toxicity. In feeding studies, 1000, 2500 and 10,000 p p m fed to rats in the diet for 17 wk p r o d u c e d no effccts (Hagan, Hansen, Fitzhugh, Jenner, Jones. Taylor, Long, Nelson & Brouwer, 1967). Sensiti-atioH. A maximization test (Kligman, 1966) was carried out on 25 volunteers. The material was tcsted at a concentration of 4% in petrolatum and produced no sensitization reactions (Greif, 1967). Hypersensitivity has been encountered in some individuals (Keil, 1947).
References Council of Europe (1970). Natural and Artificial Flavouring Substances. Partial Agreement in the Social and Public Health Field. List A(I), Serics 1. no. 202. p. 59. Strasbourg. Fenarolgs HandbookoJ'FlavorIngredients(1971). Edited by T. E. Furia and N. Bcllanca. p. 409. Chemical Rubber Co., Cleveland, Ohio. Flavoring Extract Manufacturcrs" Association (1965). Survcy of flavoring ingredient usage levels. No. 2509. Fd Technol., Champaign ! 9~2), part 2, 155. Food Chemicals Codex (1972). 2nd cd. Prepared by the Committee on Specifications, Food Chemicals Codex, of the Committee on Food Protection. p. 337. National Acadcmy of Sciences National Research Council Publ. 1406, Washington, I).C. Gildemeister, E. u. Hoffman, F. (1966). Die ,:~therischenOle. Vol. llld, p. 258. Akademie Verlag, Berlin. Greif. N. (1967). Cutaneous safcty of fragrance material as measured by the maximization test. Am. Perfumer Cosmet. 82 (June). 54. Hagan, E. C., Hansen, W. H.. Fitzhugh, O. G., Jenner. P. M., Jones, W. I., Taylor, Jean M., Long, Eleanor L., Nelson, A. A. & Brouwcr, J. B. (1967). Food flavourings and compounds of related structure. II. Subacute and chronic toxicity. Fd Cosmet. Toxicol. 5, 141.
886
D.L.J. OPI)YK}-
Jenner, P. M.. Hagan, E. C., Taylor, Jean M., Cook, E. L. & Fitzhugh, O. G. (1964). Food flavourings and compounds of related structure. I. Acute oral toxicity. Fd Cosmet. Toxicol. 2, 327. Joint FAOiWHO Expert Committee on Food Additives (1967). Toxicological Evaluation of Some Flavouring Substances and Non-nutritive Sweetening Agents. F.A.O. Nutr. Mtq Rep. Ser. no. 44A, Geneva, p. 44; WHO," Food Add./68. 33. Kcil, H. (1947). Contact dermatitis due to oil of citronella. J. inve,st. Derm. 8, 327. Kligman. A. M. (1966). The identitication of contact allergens by human assay. Ill. The maximization test. A procedure for screening and rating contact ~nsitizers. J. invest. Derm. 47, 393.