Product Description
CAS Registry Number 7780-06-5
EINECS 231-949-0
Boiling point 268-270℃
Safety Description S22:;
S24/25:;
Assay: 99%
Boiling point :269-270 ° C. at 760mm Hg
Flash Point:> 212 ° F. TCC (> 100 ° C.)
Refractive :1.52-1.57 at 20 ° C.
Density: 1.035 ± 0.06g/cm3
Usage: spices. Is mainly used for the preparation of gooseberry, peach, strawberry, cherry, cocoa and chocolate aroma strong flavor.