Chemical Properties

Colorless oily liquid with a strong aroma of apple peel, pineapple peel, and unripe plum peel. Boiling point 133°C, melting point -99°C. Soluble in ethanol and propylene glycol, miscible with most non-volatile oils, and extremely difficult to dissolve in water. Naturally present in apples, wine, brandy, strawberries, melons, etc.

Uses

Approved as an edible flavoring agent under GB2760-96. Mainly used to formulate flavors for apples, strawberries, grapes, raspberries, mangoes, and other tropical fruits.

Production Method

Synthesized by the catalytic reaction of ethylene and carbon monoxide under pressure using tetrafluoroboric acid and hydrofluoric acid.