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Survey of lip care products with fragrance and flavour
Appendix 1. Natural occurrence and use
Natural occurrence and use of the 26 fragrances, which the EU considers to be allergenic, as well as methyl eugenol.
| Number, alphabetic
order |
CAS No. |
Fragrance |
Use in fragrances
(1, 2) |
Naturally occurring
(2, 3, 4) |
| 1 |
105-13-5 |
Anisyl alcohol
(anise alcohol) |
Flower fragrances in drinks and confectionary. |
Tomato, anis seed, honey, vanilla. |
| 2 |
122-40-7 |
Amyl cinnamal |
|
Soy bean. |
| 3 |
101-85-9 |
Amylcinnamyl alcohol |
|
No data. |
| 4 |
100-51-6 |
Benzyl alcohol |
Weak sweet scent. Solvent, starter material for synthesis of
benzyl esters. |
Apple juice, fruits. |
| 5 |
120-51-4 |
Benzyl benzoate |
Fixative, modifier in heavy flower fragrances. |
Main component in Peru Balsam,
Cranberries. |
| 6 |
103-41-3 |
Benzylcinnamat |
Fixative, in heavy, oriental fragrances. |
No data. |
| 7 |
118-58-1 |
Benzyl salicylat |
Fixative. In flower/spicy fragrances and in aromas. |
Cranberries, clove. |
| 8 |
127-51-5 |
3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-on |
”Highly valued fragrance material”. In flower and “fantasy”
fragrances. |
No data. |
| 9 |
104-54-1 |
Cinnamyl alcohol |
In many flower fragrances (lilac, hyacinth, lily of the valley).
Cinnamon notes. As ”rounder”. |
Blueberries, cranberries. |
| 10 |
104-55-2 |
Cinnamal
(cinnamic aldehyde) |
|
Blueberries, cranberries. |
| 11 |
5392-40-5 |
Citral |
Heavy lemon scent. |
Orange juice, lemon oil, lemon grass. |
| 12 |
106-22-9 |
Citronellol |
Rose scent, widespread use, often in lemon fragrances. |
Rose, geranium, blackcurrant, fruits. |
| 13 |
91-64-5 |
Coumarin |
“Spicy green notes”. In perfumes for soaps and as
“brightener”. |
|
| 14 |
97-53-0 |
Eugenol |
Clove fragrance, ”oriental”, ”spicy” fragrances. |
Clove and cinnamon, strawberries, fruits,
nutmeg. |
| 15 |
4602-84-0 |
Farnesol |
In flower scents.
Fixative, deodorizing. |
Grapefruit juice. |
| 16 |
106-24-1 |
Geraniol |
Flowery/rose scent. May bring out citrus scent. Widespread
use. |
Rose, geranium, citronella, apple juice,
fruits. |
| 17 |
101-86-0 |
Hexylcinnamaldehyd |
Jasmine scent. In flower fragrances. |
Rice, cooked. |
| 18 |
107-75-5 |
Hydroxycitronellal |
In many flower scents (incl. lily of the valley, honeysuckle, lily,
cyclamen). |
Synthetic. |
| 19 |
97-54-1 |
Isoeugenol |
In flower scents (clove). “Oriental”, “spicy”. |
Beer, rum, coffee, nutmeg. |
| 20 |
80-54-6 |
Lillial (trade name)
2-(4-tert-butylbenzyl) propionaldehyd |
In flower scents (cyclamen, lily of the valley). Widespread
use. |
Synthetic. |
| 21 |
5989-27-5 |
d-limonen |
Lemon scent. From citrus fruit peel. |
Orange juice, fruits, celery, vegetables. |
| 22 |
78-70-6 |
Linalool |
In flower scents. Widespread use. |
Freesia, lily of the valley, lavender, orange
juice, carrot. |
| 23 |
31906-04-4 |
Lyral (trade name)
Hydroxymethylpentyl-cyclohexencarboxal dehydr. |
In flower scents, lily of the valley. |
Synthetic. |
| 24 |
111-12-6 |
Methyl heptin carbonat |
Melon scent. |
Synthetic. |
| 25 |
90028-68-5 |
Oakmoss |
Dry, sweet, leather. Base note.
Fixative. |
Moss (Evernia prunastri) on oak. |
| 26 |
90028-67-4 |
Treemoss |
|
Moss on pine (Evernia barbata and
Evernia furfuraceae) |
| 27 |
93-15-2 |
Methyl eugenol |
Mildly spicy, weak herbal scent. In flower scents of clove and
lilac. |
Pine. |
1. Bauer K, Garbe D, Surburg H. Common fragrance and flavor materials: preparation, properties and uses. 4 ed. Weinheim: Wiley-VCH; 2001.
2. Secondini O. Handbook of perfumes and flavors. New York (NY): Chemical Publishing; 1990.
3. Council of Europe. Chemically-defined flavouring substances. Strasbourg: Council of Europe Publishing; 2000.
4. Sell, CS. Discovery and Design of Novel Molecules. A Fragrant Introduction to Terpenoid Chemistry.The Royal Society of Chemistry; 2003.
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Version 1.0 March 2006, © Danish Environmental Protection Agency
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