Linalool CAS: 78-70-6

Melting point 25°C

Boiling point 199°C

Density 0.87g/mLat25°C(lit.)

Vapor pressure 0.17mmHg(25°C) Chemicalbook

Refractive index n20/D1.462(lit.)FEMA2635|LINALOOL

Flash point 174°F

Storage conditions 2-8°C

Chemical properties:

A colorless liquid with a scent similar to bergamot (bergamot). Insoluble in water, miscible with ethanol and ether.

Uses: used in the preparation of fragrances such as cosmetics, soaps, detergents, and foods

Uses: GB276011996 stipulates that it is a edible spice that is temporarily allowed to be used. Mainly used in the preparation of pineapple, peach, chocolate and other flavors and spice flavors.

Uses: Usually used as the starting material in the total synthesis of agelasineE analogs and vitamin E derivatives.

Uses: Widely present in the flowers, fruits, stems, leaves, roots, green stalks and green calyxes of plants. It is widely used, not only for all floral flavors, such as sweet bean Chemicalbook flower, jasmine, lily of the valley, lilac, etc. , Can also be used in non-floral flavors such as fruity, fresh, woody, aldehyde, oriental, amber, plain, and fragrant flavors. It can also be used to prepare orange leaves and fragrances. Artificial essential oils such as lemon, lavender, and mixed lavender oil. It is mostly used in soap essence. It can also be used for edible flavors.

Uses: Linalool is an important spice. It is a blending raw material for various artificial essential oils. It is also used in large quantities to produce various esters of linalool. Linalool and base ester perfumes occupies an important position in cosmetic formulations. Linalool is oxidized to produce citral, which can also be used to synthesize many other spices.