CAS No.: 16409-43-1
Molecular formula: C10H18O
Molecular weight: 154.24900
Exact quality: 154.31300
PSA: 9.23000
LogP: 2.76770
Physicochemical properties
Density: 0.873 g/mL at 20 °C (lit.)
Boiling point: 86 °C 20 mm Hg (lit.)
Flash point: 157 °F
Refractive index: n20/D 1.454
Steam pressure: 0.551mmHg at 25°C
Production method and use
production method
Using rose alcohol as raw material, it is formed by oxidation of oxyacetic acid, dimethylamine compounding, hydrogen peroxide oxidation and acid addition. (-)-β-citronellol was used as a raw material and synthesized by a five-step reaction. The yield product is a mixture of cis and trans isomers in a ratio of cis:trans = 55:45, both of which are left-handed rose ether.
use
It is mostly used to prepare fragrant leaves and rose flavors. It is used more in soap flavors. It can also be used in edible and tobacco flavors. GB 2760--1996 specifies a flavoring that is temporarily permitted. Used as a raw material for spices, perfumes and cosmetics
