Description
| Name |
Anisyl Acetone |
| Other Names |
4-(Para Methoxy Phenyl)-2 Butanone, Raspberry |
| Molecular Formula |
C11H14O2 |
| Molecular Weight |
178.23 |
| CAS |
104-20-1 |
| Einecs |
203-184-2 |
| Physical Characteristics |
|
| Appearance |
Colourless To Pale Yellow Liquid |
| Organoleptic Character |
Sweet, Fruity, Cherry, Raspberry Type Flavour And Taste. |
| Technical Data |
|
| Melting Range |
277°C |
| Flash Point |
>100°C |
| Specific Gravity |
1.042 To 1.052 (At 20°C) |
| R.I. (Refractive Index) |
1.515 To 1.520 (At 20°C) |
| Purity Profile |
|
| Glc-Assay |
Above 99.0% |
| Stability & Storage |
12 Months In Full Sealed Containers |
Applications:
It Finds Use In Perfume Compostion As Modifier For Hellotropine, As A Sweetener For Cyclamen Aldehyde Blender In Many Types Of Sweet Florals, Fougeres And Orienal Fragrances .In Flavour Composition It Is Used In Raspbery And Cherry,Two Flovours Which Are Used As Targets For Fantacy Fragrances For Lipstic Perfumes. As Sweetener It Modifies Anise And Anethole In Licorice Flavour Composition And Used In Smaller Amount In Many Imitation Fruit Flavour For Baked Goods Or Hard Candy Where Heat Stability Is Essential. The Normal Concentration Is About 10 To 300 Pp In Finished Products.
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