Molecular Formula | C12H18O |
Molar Mass | 178.27 |
Density | 0.915±0.06 g/cm3(Predicted) |
Boling Point | 112.0-113.0 °C(Press: 13 Torr) |
Physical and Chemical Properties | Colorless oily liquid with wine aroma and aroma. The boiling range is 170~290 ℃, most of which are below 200 '℃. |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Use | China GB 2760-96 for the permitted use of edible spices. Widely used in fruit type (apricot, peach, grape, strawberry, raspberry, etc.), wine type (brandy, rum, champagne, etc.) and cream, cheese and other flavors. |
production method | ethyl ester of a mixed fatty acid obtained by mono-dissociation of coconut oil after saponification; an ester mixture of coconut oil fatty acids and c1-c8 fatty alcohols. |