Molecular Formula | C12H22O2 |
Molar Mass | 198.3 |
Density | 0.922 g/mL at 25 °C (lit.) |
Melting Point | 25°C |
Boling Point | 228-229 °C (lit.) |
Specific Rotation(α) | D20 -79.42° |
Flash Point | 198°F |
JECFA Number | 431 |
Water Solubility | 17mg/L at 25℃ |
Vapor Presure | 26Pa at 25℃ |
Appearance | Transparent colorless liquid |
Merck | 13,5863 |
Storage Condition | -20°C |
Refractive Index | n20/D 1.447(lit.) |
Physical and Chemical Properties | Character: colorless transparent liquid. Has a fragrance of peppermint oil with a rose fragrance. boiling point 227 ℃ relative density 0.9185g/cm3 refractive index 1.4472 flash point 92 ℃ |
Use | Used as a synthetic Spice |
Hazard Symbols | N - Dangerous for the environment |
Risk Codes | 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. |
Safety Description | 61 - Avoid release to the environment. Refer to special instructions / safety data sheets. |
UN IDs | UN3082 - class 9 - PG 3 - DOT NA1993 - Environmentally hazardous substances, liquid, n.o.s. HI: all (not BR) |
WGK Germany | 3 |
FEMA | 2668 | MENTHYL ACETATE (ISOMER UNSPECIFIED) |
LogP | 4 at 20℃ |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Use | use as a synthetic flavor China GB 2760-86 provides for the permitted use of edible flavors. Mainly used in the preparation of mint, fruit and berry flavor. (FEMA No.2668;ppm) soft drink 5.5; Cold drink 4.0; Candy 26; Baked goods 24; Gum 5.2. |
production method | 1. It is derived from the separation of pepper-like peppermint oil. 2. In the presence of anhydrous sodium acetate, from menthol and acetic anhydride after water washing, distillation. Raw material consumption quota: Acetic anhydride 600kg/t, menthol (99%)710kg/t. |