Terpinol CAS NO.8006-39-1

Code ：GB I 1038；FEMA 3045；CAS [8006-39-1] Empirical Formula：C10H18O Relative Molecular Mass：154.25 Boiling Point：218℃ Melting Point：35℃ …

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㎎/㎏.