Coumarin (None organochlorine)99% 91-64-5 CAS NO.91-64-5

Coumarin (anhydride of o-coumaric acid) is white, crystalline lactone, obtainable naturally from several plants, such as tonka bean, lavender, sweet clover grass, strawberries, and cinnamon, or produced synthetically from an amino acid, phenylalanine. It is the principle of dicumarol which inhibits the hepatic synthesis of the vitamin K–dependent coagulation factors.

Other name: 2H-1-Benzopyran-2-one

CAS Number: 91-64-5 

Molecular Formula: C9H6O2

MW: 146.14

EIENCS NO.: 202-086-7

FEMA: 2744

InChI: 1S/C9H6O2/c10-9-6-5-7-3-1-2-4-8(7)11-9/h1-6H

Melting point: 68-71ºC

Boiling point: 162ºC

Water solubility: 1.7G/L(20ºC)

Flash point:126ºC

Density: 0.935g/ml

Characteristics:colorless to pale yellow clear liquid

Assay: 99% min

Standard: USP/BP/CP/EP

Properties:

White Crystals, its odor is similar to the sweet aroma of tonka beans and fresh hay. Blends with Isobutyl cinnamate and anisyl alcohol; Soluble in paraffin oil and alcohol; Insoluble in water.

Specifications:

Application:

Coumarin is an important material of perfumery and fragrances. widely used in tobacco and foodstuff essences.

Packing& Storage:

In new fibre drums with inner plastic bags of 50kg and 25kg net.

Stored in dry and ventilated place.