| 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 |