Molecular Formula | C10H22O2 |
Molar Mass | 174.28 |
Density | 0.9180 |
Melting Point | 47.36°C (estimate) |
Boling Point | 252.5°C |
JECFA Number | 610 |
Vapor Presure | 0.01-0.36Pa at 20-50℃ |
Appearance | Liquid:viscous |
pKa | 15.14±0.10(Predicted) |
Storage Condition | Room Temprature |
Refractive Index | 1.4599 |
Physical and Chemical Properties | Colorless and very viscous liquid, with a light fragrance of flowers. Boiling point 263 ℃ or 140 ℃(533Pa). Soluble in ethanol and non-volatile oil, slightly soluble in water. |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
Toxicity | Both the acute oral LD50 value in rats and the acute dermal LD50 valuein rabbits exceeded 5 g/kg(Levenstein, 1973). |
FEMA | 2586 | HYDROXYCITRONELLOL |
LogP | 1.59 at 25℃ and pH3.8-4.8 |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
content analysis | method 1 approximately 1.2g of a sample was accurately weighed and subjected to Method 1 of the ester determination method (OT-18). The equivalence factor (e) in the calculation is taken as 87.15. Method 2 the determination was carried out by gas-liquid chromatography. The conditions were the same as for "α-allyl ionone (03411). |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): soft drinks 2.0; Cold drinks 1.6; Candy 3.6; Baked goods 3.5; pudding 0.30; Gum 0.30. Moderate limits (FDA § 172.515,2000). |
Use | GB 2760-1996 specifies the permitted use of flavorants. Mainly used for the preparation of cherry and citrus flavor. |
production method | is obtained by pressure hydrogenation of 3, 7-dimethyl-7-hydroxyoctanal under nickel catalysis. It can also be prepared by hydrogenation of 1, 2-epoxy-3, 7-dimethyl-7-octanol under nickel catalysis. |