Molecular Formula | C15H24O |
Molar Mass | 220.35 |
Density | 0.968 g/mL at 25 °C(lit.) |
Boling Point | 101-103°C/0.1 mmHg(lit.) |
JECFA Number | 984 |
Solubility | Soluble in 4 volumes of 70% ethanol and oily spices. |
Appearance | Liquid |
Storage Condition | -20°C |
Refractive Index | n20/D 1.507(lit.) |
MDL | MFCD00046301 |
Physical and Chemical Properties | Almost colorless to yellowish thick liquid. The relative density is 0.965-0.975, the refractive index is 1.5060-5090, the flash point is above 100 ℃, and it is soluble in 4 volumes of 70% ethanol and oily perfume. There is a sweet and mild woody fragrance, and the anger of the first position is more pleasant, usually a mixture of the first and second positions. Aroma A and B are very durable. |
FEMA | 3006 | SANTALOL (ALPHA AND BETA ) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Introduction | sandalwood is a kind of sesquiterpene substances, there are two kinds of isomers, the two bridge ring skeleton is different, and the α type has a three ring structure. Santalol is found in the essential oil of sandalwood, such as sandalwood, and its main component is α-santalol, accounting for 55%, while β-santalol accounts for 20%. |
Application | santalol has a good flavor fixing effect in flavor formula, suitable for high-grade suxinlan, Lily, carnation, sandalwood, ambergris and aucklandia, heavy oriental flavor and other spices. |
Use | has a good flavor-fixing effect in fragrance formulations. Suitable for high-grade suxinlan, lily of the valley, carnation, sandalwood, ambergris and wood, heavy oriental flavor and other spices. It is in coordination with many plasters such as saposhnikovia root, myrrh, Turu, Peru, etc. For edible formula is better than crude oil. Mainly used for all kinds of flower and fruit essence. spices. Mainly used in the preparation of nuts, raspberry flavor. |
production method | The isomer mixture of α and β was fractionated from sandalwood oil. With camphor as raw material synthesis. |