Natural
α-
Terpineol(p-Menth-1-en-8-ol)
Code
:GB I 1038;FEMA
3045;CAS [8006-39-1]
Empirical Formula:C10H18O
Relative Molecular Mass:154.25
Boiling Point:218℃
Melting Point:35℃
Flash Point:91℃
Relative Density(25/25℃): 0.930~0.936
Refractive Index(20℃):1.4810~1.4850
Content:≥98%
≥99%
Properties:
Achromatous mucous and dense liquid. Entirely coagulated at low
temperature. Pure
α- structure is
white crystal powder.
Hard
to resolve in water.
Resolvable in 50% Ethanol in a proportion of 1︰8
of larger than 1︰8.
Resolvable in Propanediol.
Special Aroma of Syringa.
Peach-like sweet scent when diluted.
It can be employed in edible essence and wine flavoring essence, as
well as in preparing Chemical Essence Commodity. It acts as the Base
Flavor in the perfumery essence of Syringa, Acacia
farnesiana (Sweet Acacia), Convallaria
keiskei, lily, Orange Flower, etc..
And it is used as Flavor Coordinator in the essence of
Magnolia, Gardenia, and pine etc..
Method:Seperated
from the essence oils containing high content of the substance, for
example Melaleuca
leucadendron, Linn, and Eucalyptus globules etc..
Supervision:GRAS
FEMA 3045 FDA
CE approve the use of the substance in foodstuff.
Use:
(1)
It is
stipulated in GB 2760-1996 that the substance can be employed in
preparing foodstuff flavor according to production requirements.
(2) It
is stipulated in FEMA that the highest reference dosage used in
foodstuff is respectively as follows: in Soft Drink:5.4㎎/㎏;in
ice cream and other edible ice :14㎎/㎏;in
baked and roasted foodstuff:19㎎/㎏;in
pudding and other jelling foodstuff:12~16㎎/㎏;Gum:40㎎/㎏;condiment
and seasoning:38㎎/㎏;
confection:14㎎/㎏.
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