|Other Name||Chavicol methyl ether , p-allylanisole , p-Methoxyallylbenzene , Estragole|
|Flash point||81 C|
|Physical Appearance||Colourless, clear Liquid|
|Odour/Flavour||Reminiscent to estragon, with a slightly spicy|
|Assay by GLC||Not less than 99%|
|Specific Gravity||0.950 to 0.970|
|Refractive Index||1.510 to 1.520|
|Optical Rotation||-1 TO +1|
|Acidity/Alkalinity||Neutral to Litmus|
|Storage||Keep in cool place|
|USES||IN FOOD, FLAVOUR, COSMETIC, PHARMACEUTICALS, TOBACCO AND PERFUME INDUSRTIES.|
Methyl Chavicol is produced by oil, distilled from the herbs of flavoring plants of Basil (Ocimum basilicum-family labiatae), It is used for food flavoring as well as in perfumery. It is also the main raw material to manufacture Anethole.
Ocimum basilicum alone is cultivated in India on commercial scale. Methyl Chavicol is produced by fractionally distilling Basil Essential Oil. This liquid product has applications in predominantly food flavorings and perfumery.
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