Odour
The odour and uses of Acetic Acid
Odour=> Pungent, stinging sour odor, unpleasantwhen concentrated, less repulsive when di-luted below 15% in water
Perfume-Uses=> Woody-blends,
Butter, Butterscotch, Cheese, Chocolate, Grape, Raspberry, Rum, Spice, Strawberry, Vinegar, Wine, Pickle,
Synonyms
$FG :
Regulatory
| CAS No. | 64-19-7 | |
| FEMA | 2006 | |
|
DOCUMENTATION IFRA Status / EU Allergens / MSDS / COA |
Safety Notes | |
Perfumery Applications
Typical usage in perfume compounds
from
Average
Maximum
Application Suitability
Used in these perfume types but not limited to them.
Rating
9 = Very Good Performance
8 = Good Performance
7 = Reasonable performance
6 = Fair performance
5 = Mediocre performance
4 = Slight stability problems
3 = Discoloration Problems
2 = Stability problems
1 = Major problems
0 = Not recommended for use
Important Notes:
End application data applies to experiments carried out by the authors or extrapolated from those experiments using computer algorithms. As application product formulations vary widely this information is only a general guide.
Full testing by both perfumers- flavorists and end users is the only proven method to ensuring a perfume or flavours safety- strength- suitability- stability and success.
Legislation and regulations vary widely and change with time so it is your duty to check this.