methyl salicylate

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methyl 2-hydroxybenzoate

Identifiers

CAS (Single)	119-36-8
FEMA	2745
EINECS	204-317-7
Synonyms	benzoic acid, 2-hydroxy-, methyl ester synthetic sweet birch oil birch-me 2- carbomethoxyphenol hewedolor 2- hydroxybenzoic acid methyl ester o- hydroxybenzoic acid methyl ester ortho- hydroxybenzoic acid methyl ester linsal 2-( methoxycarbonyl) phenol 2-( methoxycarbonyl)phenol methyl 2-hydroxybenzoate methyl o-hydroxybenzoate methyl ortho-hydroxybenzoate methyl salicylate (+) methyl salicylate BP methyl salicylate extra pure methyl salicylate FCC methyl salicylate fractions methyl salicylate low phenol methyl salicylate natural methyl salicylate NF FCC methyl salicylate NF grade methyl salicylate synthetic methyl salicylate synthetic NF/FCC methyl salicylate USP methylsalicylate metsal liniment rheumabal rhodiaflor salicylic acid methyl ester synthetic teaberry oil synthetic wintergreen oil
JECFA Food Flavoring	899
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.749 methyl salicylate
DG SANTE Food Contact Materials	methyl salicylate
FDA UNII	LAV5U5022Y
CoE Number	433
XlogP3-AA	2.30 (est)
Molecular Weight	152.14936
Molecular Formula	C8 H8 O3

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pink clear liquid (est)
Assay	99.00 to 100.00
Specific Gravity	1.18000 to 1.18500 @ 25.00 °C.
Lbs/Gal (est)	9.819 to 9.860
Refractive Index	1.53500 to 1.53800 @ 20.00 Â°C.
Melting Point	-8.00 to -7.00 Â°C. @ 760.00 mm Hg
Boiling Point	222.00 to 224.00 Â°C. @ 760.00 mm Hg
Flash Point	205.00 Â°F. TCC ( 96.00 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	0.034300 mmHg @ 25.00 Â°C.
Vapor Density	5.26 ( Air = 1 )
logP (o/w)	2.55
Soluble In	alcohol dipropylene glycol kerosene paraffin oil water, 700 mg/L @ 30 °C (exp) water non-discoloring in most media
Occurrence	bilberry fruit bilberry fruit juice cassia bark cassie absolute @ 94.40% champaca absolute (michelia alba dc.) @ 0.02% champaca concrete @ 0.15% cherry sour cherry plant clove bud clove fruit corn leaf couroupita guianensis aubl. flower oil brazil @ 0.50% currant black currant fruit currant black currant leaf currant red currant fruit dialium guineense wild.fruit oil france @ 4.90% elder black elder flower oil elder black elder leaf oil fig leaf grape concord grape hyacinthus orientalis absolute @ 0.04-0.07% hyssop shoot laurel leaf oil turkey @ trace% levisticum officinale seed oil @ 0.11% mandarin oat seed orange orthodon dianthera maxim. oil vietnam @ trace% papaya fruit peach fruit petitgrain mandarin oil @ trace% pimento berry oil @ trace% plum fruit plumcot fruit raspberry red raspberry fruit roselle calyx rue oil sage clary sage spearmint oil stachys recta l. oil serbia @ 0.20% strawberry wild strawberry fruit tamarind fruit tamarind seed tea leaf tomato tomato fruit vanilla wine white wine wintergreen leaf ylang ylang oil @ 0.29% ylang ylang oil CO2 extract @ 0.04%

Organoleptic

Organoleptic Notes	1. Odor Type: minty Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:8 hour(s) at 100.00 % wintergreen minty Odor Description:at 10.00 % in dipropylene glycol. wintergreen mintLuebke, William tgsc, (1983) Odor sample from: Berje Inc. sweet root beer wintergreen aromatic phenolic camphoreous Odor Description:Sweet, salicylate, root beer, wintergreen, aromatic, slightly phenolic and camphoreousMosciano, Gerard P&F 20, No. 6, 49, (1995)
Odor	minty wintergreen, minty, sweet, root, beer, aromatic, phenolic, camphoreous
Flavor	minty sweet, wintergreen, root, beer, aromatic, balsamic,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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