Molecular Formula | C12H16O3 |
Molar Mass | 208.25 |
Density | 1.05g/mLat 25°C(lit.) |
Boling Point | 277-278°C(lit.) |
Flash Point | >230°F |
JECFA Number | 903 |
Water Solubility | 145mg/L(25 ºC) |
Vapor Presure | 8Pa at 20℃ |
Appearance | clear liquid |
Color | Colorless to Almost colorless |
Merck | 14,5125 |
pKa | 8.15±0.30(Predicted) |
Storage Condition | 2-8°C |
Refractive Index | n20/D 1.507(lit.) |
Physical and Chemical Properties | Colorless or light yellow liquid. Relative density 1.047-1.053, refractive index 1.5050-1.5085, flash point above 100 ℃, soluble in 4 volume 90% ethanol and oil. Acid value <1.0, with strong herbal aroma, with sweet and some bean and wood flavor. Long fragrance. |
Use | For the preparation of soap and food flavor |
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 | UN 3082 9/PG 3 |
WGK Germany | 2 |
RTECS | VO4375000 |
HS Code | 29182300 |
Hazard Class | 9 |
Packing Group | III |
FEMA | 2084 | ISOAMYL SALICYLATE |
LogP | 4.78 at 23℃ |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Use | is one of the commonly used and important salicylic acid esters. It is suitable for grass-Blue Essence and mosses, vanilla, suxinlan, new Humulus scandens and other fragrance. Flower-aroma types such as Carnation, Violet, osmanthus fragrans, galecta, Hyacinth, and the like, as well as heavy-aroma types of aucklandia and Oriental-aroma and musk-type formulas are also used. It can also be used in combination with patchouli oil, Stone grass oil, sandalwood oil, or cedar oil and combinations in the form of a vanilla for soap. used in the preparation of soap and food flavor GB 2760-96 is allowed to use the edible flavor. Mainly used in the preparation of beer and various types of flavor (minimal). |
production method | is obtained by fractionation after esterification of isoamyl alcohol and salicylic acid. |