- Product Details
- {{item.text}}
Quick Details
-
MF:
-
C10H12O
-
EINECS No.:
-
224-052-0
-
FEMA No.:
-
2086
-
Place of Origin:
-
Jiangxi, China
-
Brand Name:
-
SM
-
Model Number:
-
Y0211
-
Product Name:
-
Anethole Oil
-
Application:
-
Daily
-
Form:
-
Liquid Oil
-
Certification:
-
ISO9001/MSDS/COA
-
Odor:
-
at 10.00 % in dipropylene glycol. fresh sweet wintergreen
-
Sample:
-
Freely Provided 10-20ML
-
Shelf life:
-
2 years
-
Appearance:
-
colorless
-
MOQ:
-
25 Kilograms
-
Solubility:
-
Oil Solube
Quick Details
-
CAS No.:
-
104-46-1 / 4180-23-8
-
Purity:
-
98%
-
Other Names:
-
Anise Camphor
-
MF:
-
C10H12O
-
EINECS No.:
-
224-052-0
-
FEMA No.:
-
2086
-
Place of Origin:
-
Jiangxi, China
-
Brand Name:
-
SM
-
Model Number:
-
Y0211
-
Product Name:
-
Anethole Oil
-
Application:
-
Daily
-
Form:
-
Liquid Oil
-
Certification:
-
ISO9001/MSDS/COA
-
Odor:
-
at 10.00 % in dipropylene glycol. fresh sweet wintergreen
-
Sample:
-
Freely Provided 10-20ML
-
Shelf life:
-
2 years
-
Appearance:
-
colorless
-
MOQ:
-
25 Kilograms
-
Solubility:
-
Oil Solube
Product Description
Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of the aromatic compound allylbenzene and occurs widely in plants in essential oils. It is in the class of phenylpropanoid organic compounds.
It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), licorice (Fabaceae), magnolia blossoms, and star anise (Schisandraceae). Closely related to anethole is its isomer estragole, which is abundant in tarragon (Asteraceae) and basil (Lamiaceae), and has a flavor reminiscent of anise.
It is a colorless, fragrant, mildly volatile liquid.[clarification needed][3] Anethole is only slightly soluble in water but exhibitshigh solubility in ethanol. This trait causes certain anise-flavored liqueurs to become opaque when diluted with water; the ouzo effect.
Specification
|
item
|
value
|
|
|
Appearance:
|
colorless to pale yellow liquid to solid (est)
|
|
|
Assay:
|
98.00 to 100.00 sum of isomers
|
|
|
Food Chemicals Codex Listed:
|
No
|
|
|
Melting Point:
|
21.00 to 23.00 °C. @ 760.00 mm Hg
|
|
|
Boiling Point:
|
235.00 to 239.00 °C. @ 760.00 mm Hg
|
|
|
Boiling Point:
|
145.00 to 146.00 °C. @ 50.00 mm Hg
|
|
|
Vapor Pressure:
|
0.069000 mmHg @ 25.00 °C. (est)
|
|
|
Flash Point:
|
191.00 °F. TCC ( 88.40 °C. ) (est)
|
|
|
logP (o/w):
|
3.390
|
|
|
Soluble in:
|
|
|
|
|
alcohol
|
|
|
|
water, 111 mg/L @ 25 °C
|
|
Packing & Delivery
Pack as required
Hot Searches
