Comparatory Evaluation of the Ecotoxic Effects of Flavour and Fragrance Aldehydes, Ketones, Oximes, and Oxime Ethers

Abstract Due to their toxicity, some aroma chemicals are banned by national, regional, and international regulatory bodies. As a result, the development of novel fragrance compounds is in line with the goals of several industrial sectors, including household chemistry, cosmetics, and fragrance. In this study, we examine the effects of new potential fragrances of the oxime ether class on bacteria ( Alivibrio fischeri ), microalgae ( Raphidocelis subcapitata ), plants ( Spirodela polyrhiza ) and crustaceans ( Daphnia magna ). We assessed a total of 24 substances including commercially relevant flavors and fragrances such as perillartine, buccoxime, stemone or citral oxime, and compared the oxime ethers' and oximes toxicity to that of the parent carbonyl compounds. The toxicity of the oxime ethers ranged from non-acute (class I), low-acute (class II), acute (class III), high-acute (class IV), and very high-acute toxicity (V). In most cases, the toxicity of oxime ethers was similar to or lower than the toxicity of commercially exploited flavours and fragrances. The most sensitive organisms were A. fischeri and S. polyrhiza , and all of the compounds showed very high acute toxicity toward it.