Molecular Formula | C10H12O3 |
Molar Mass | 180.2 |
Density | 1.185g/mLat 25°C(lit.) |
Melting Point | 84 °C |
Boling Point | 280°C(lit.) |
Flash Point | 113°C |
Vapor Presure | 0.000253mmHg at 25°C |
Color | Colorless to pale-yellow liquid |
Odor | mild almondodor |
pKa | 14.20±0.10(Predicted) |
Refractive Index | n20/D 1.538(lit.) |
Physical and Chemical Properties | Colorless to pale yellow viscous liquid with sweet berry and bitter almond aroma. Boiling point 185 ℃, flash point 74 ℃. Soluble in ethanol and essential oil. |
RTECS | JI3325000 |
Toxicity | LD50 orl-rat: 3150 mg/kg FCTXAV 14,699,76 |
toxicity | GRAS(FEMA). LD503150mg/kg (rat, oral). |
usage limit | FEMA(mg/kg): soft drink 21; Cold drink 24; Candy 110; Baked food 73; Pudding 100; Gum candy 840. Moderate limit (FDA § 172.515,2000). |
chemical properties | colorless to pale yellow viscous liquid with sweet berry and bitter almond aroma. Boiling point 185 ℃, flash point 74 ℃. Soluble in ethanol and essential oil. |
use | GB 2760-1996 specifies edible spices that are allowed to be used. Mainly used to prepare almonds, berries, peaches, apricots, nuts and other flavors. |
production method | is formed by condensation of benzaldehyde and glycerol under the catalysis of phosphoric acid. |
category | flammable liquid |
toxicity classification | poisoning |
acute toxicity | oral administration-rat LD50: 3150 mg/kg; Abdominal cavity-mouse LD50: 1296 mg/kg |
flammability hazard characteristics | more flammable liquid; combustion produces stimulating smoke |
storage and transportation characteristics | ventilation and low temperature drying |
extinguishing agent | dry powder, foam, sand, carbon dioxide, misty water |