Ethyl salicylate

Product Name:

Ethyl salicylate

CAS:

118-61-6

MF:

C9H10O3

MW:

166.17

EINECS:

204-265-5

Product Categories:

Aromatic Esters;Heterocyclic Compounds;Pharmaceutical Intermediates

Mol File:

118-61-6.mol

Melting point 

1 °C(lit.)

Boiling point 

234 °C(lit.)

density 

1.131 g/mL at 25 °C(lit.)

vapor pressure 

0.05 mm Hg ( 25 °C)

FEMA 

2458 | ETHYL SALICYLATE

refractive index 

n20/D 1.522(lit.)

Fp 

225 °F

storage temp. 

Store below +30°C.

solubility 

0.25g/l

pka

9.93±0.10(Predicted)

form 

Liquid

color 

Clear colorless to pale yellow

explosive limit

1.1%(V)

Water Solubility 

slightly soluble

JECFA Number

900

Merck 

14,3850

BRN 

907659

InChIKey

GYCKQBWUSACYIF-UHFFFAOYSA-N

CAS DataBase Reference

118-61-6(CAS DataBase Reference)

NIST Chemistry Reference

Benzoic acid, 2-hydroxy-, ethyl ester(118-61-6)

EPA Substance Registry System

Ethyl salicylate (118-61-6)

Hazard Codes 

Xn,Xi

Risk Statements 

22-36/38-52/53

Safety Statements 

26-36

WGK Germany 

1

RTECS 

VO3000000

TSCA 

Yes

HS Code 

29182390

Toxicity

LD50 orally in Rabbit: 1320 mg/kg LD50 dermal Rabbit > 5000 mg/kg

Description

Ethyl 2-hydroxdybenzoate is also known as Ethyl salicylate, which a kind of ester formed through the condensation between salicylic acid and ethanol. It can be used as a perfumery, artificial essence flavoring agent and used in cosmetics. It can also be used as analgesics, anti-inflammatory and antipyretic agents. 

Chemical Properties

clear colourless to pale yellow liquid

Chemical Properties

Ethyl salicylate is the ester formed by the condensation of salicylic acid and ethanol. It is a clear liquid that is sparingly soluble in water, but soluble in alcohol and ether. It has a pleasant odor resembling winter green and is used in perfumery and artificial flavors.

Chemical Properties

Ethyl salicylate has a characteristic aromatic odor similar to wintergreen. It tends to darken on exposure to light and air.

Uses

manufacture of artificial perfumes.

Production Methods

Ethyl salicylate is found naturally in currants and strawberries . It is manufactured commercially by the esterification of salicylic acid with ethyl alcohol.

Preparation

By esterification of salicylic acid with ethyl alcohol and concentrated H2SO4 at 100°C in the presence of aluminum sul[1]fate; by heating to the boil an alkaline solution of salicylic acid and ethyl p-toluenesulfonate.

Taste threshold values

Taste characteristics at 10 ppm: sweet, wintergreen, spicy and anisic.

References

Sheu, Yaw-Wen, and Chein-Hsiun Tu. "Densities and viscosities of binary mixtures of ethyl acetoacetate, ethyl isovalerate, methyl benzoate, benzyl acetate, ethyl salicylate, and benzyl propionate with ethanol at T=(288.15, 298.15, 308.15, and 318.15) K." Journal of Chemical & Engineering Data 51.2 (2006): 545-553.
Filippa, Mauricio, Matías I. Sancho, and Estela Gasull. "Encapsulation of methyl and ethyl salicylates by β-cyclodextrin: HPLC, UV–vis and molecular modeling studies." Journal of pharmaceutical and biomedical analysis 48.3 (2008): 969-973.

Raw materials

Etanol-->Aluminium sulfate-->Salicylic acid-->Hydrochloric acid alcohol-->Ethyl p-toluenesulfonate