Enhanced TDS
Identification & Functionality
- CAS-US
- Chemical Name
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Fragrance Ingredient Class
- INCI Name
- Ingredient Name
- Olfactory Notes
- Tilley Product Number
- Cosmetic Ingredients Functions
- Food Ingredients Functions
- Molecular formula
- C₁₀H₁₂O₂
- Technologies
- Product Families
Properties
- Physical Form
- Appearance
- White needle or granular crystallization
- Odor
- Sweet, fruity
- Insoluble in
- Water
- Soluble in
- Alcohol, Oils
- Specifications
Value Units Test Method / Conditions Molecular Weight 164.2 - - Flash Point 199 °F - Boiling Point 200 °C - Melting Point 83 °C - Purity 99.5 - 100 - QC_30.M Arsenic Content max. 1 ppm FCC Method Cadmium Content max. 1 - FCC Method Heavy Metals Content max. 10 - FCC Method Lead Content max. 1 - FCC Monograph Appendix Iii Melting Point Range min. 83 °C FCC Method Mercury Content max. 0.1 - FCC Method
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
Storage & Handling
- Shelf Life
- 730 days
- Storage Information
Stable under normal conditions.