A safety assessment of branched chain saturated alcohols when used as fragrance ingredients

D. Belsito, D. Bickers, M. Bruze, P. Calow, H. Greim, J. M. Hanifin, A. E. Rogers, J. H. Saurat, I. G. Sipes, H. Tagami

Research output: Contribution to journalReview article

34 Scopus citations

Abstract

The Branched Chain Saturated Alcohol (BCSA) group of fragrance ingredients was evaluated for safety. In humans, no evidence of skin irritation was found at concentrations of 2-10%. Undiluted, 11 materials evaluated caused moderate to severe eye irritation. As current end product use levels are between 0.001% and 1.7%, eye irritation is not a concern. The materials have no or low sensitizing potential. For individuals who are already sensitized, an elicitation reaction is possible. Due to lack of UVA/UVB light-absorbing structures, and review of phototoxic/photoallergy data, the BCSA are not expected to elicit phototoxicity or photoallergy. The 15 materials tested have a low order of acute toxicity. Following repeated application, seven BCSA tested were of low systemic toxicity. Studies performed on eight BCSA and three metabolites show no in vivo or in vitro genotoxicity. A valid carcinogenicity study showed that 2-ethyl-1-hexanol is a weak inducer of liver tumors in female mice, however, the relevance of this effect and mode of action to humans is still a matter of debate. The Panel is of the opinion that there are no safety concerns regarding BCSA under the present levels of use and exposure.

Original languageEnglish (US)
Pages (from-to)S1-S46
JournalFood and Chemical Toxicology
Volume48
Issue numberSUPPL. 4
DOIs
StatePublished - Jul 1 2010

Keywords

  • Branched chain saturated alcohols
  • Fragrance ingredients
  • Review
  • Safety

ASJC Scopus subject areas

  • Food Science
  • Toxicology

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    Belsito, D., Bickers, D., Bruze, M., Calow, P., Greim, H., Hanifin, J. M., Rogers, A. E., Saurat, J. H., Sipes, I. G., & Tagami, H. (2010). A safety assessment of branched chain saturated alcohols when used as fragrance ingredients. Food and Chemical Toxicology, 48(SUPPL. 4), S1-S46. https://doi.org/10.1016/j.fct.2010.05.046