Rum Ether Property

Boiling point:

76 °C(lit.)

Density 

0.825 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.366(lit.)

FEMA 

2996 | RUM ETHER

Flash point:

42 °F

Odor

at 1.00 % in propylene glycol. acidic woody burnt meaty whiskey

Odor Type

burnt

CAS DataBase Reference

8030-89-5

EPA Substance Registry System

Pyroligneous acids, reaction products with Et alc., distillates (8030-89-5)

Safety

Hazard Codes 

F

Risk Statements 

10-11

Safety Statements 

16

RIDADR 

UN 1993 3/PG 2

WGK Germany 

2

RTECS 

LB8450000

Hazardous Substances Data

8030-89-5(Hazardous Substances Data)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P403+P235Store in a well-ventilated place. Keep cool.

Rum Ether Chemical Properties,Usage,Production

Chemical Properties

Colorless liquid; sharp rum-like odor. Miscible in alcohol, glycerin, propylene glycol.

Chemical Properties

Rum ether has a rum-like odor and flavor. A gas chromatographic analysis of rum ether has led to the identification of 22 components in varying concentrations (as low as 50 ppm); caramel is added to the rum ether for coloring purposes; in general, the addition of rum ether to the finished liquor does not exceed 2 to 3% for flavoring purposes. For a detailed description of this compound, refer to Burdock (1997).

Uses

Rum Ether is a synthetic flavoring agent that is a stable, colorless to yellow liquid of ethereal rum-like note. it should be stored in glass and stainless steel containers. it is used to intensify rum flavors for application in beverages, candy, and ice cream at 67–320 ppm and in alcoholic beverages at 1,600 ppm. it is also termed ethyl oxyhydrate.

Uses

Food additive.

Preparation

Place 95% ethanol and manganese dioxide in the reaction flask equipped with distillation apparatus; add pyroligneous acid and finally sulfuric acid (66°Be) slowly with agitation, maintaining the final temperature below 40 to 50°C; the mixture is then distilled under atmospheric pressure and the fraction distilling between 60 and 100°C is collected; finally, the collected fraction undergoes rectification; the rectified fraction exhibits a boiling range between 65 and 98°C; average yield is 98% based on the amount of ethanol used. Sometimes the distillate is further divided into two additional fractions—one more, and one less rich in acetaldehyde; the amount of starting material employed varies between the following limits: ethanol (95%) 12 to 25 kg, pyroligneous acid (12% acetic acid) 10 to 16 kg, sulfuric acid (66°Be) 3 to 8 kg, manganese dioxide 2 to 5 kg.

Definition

The distillate from the reaction products of the aqueous distillate from the destructive distillation of wood and ethyl alcohol.

Taste threshold values

Taste characteristics at 50 ppm: burnt, smoky, woody, caramellic with rum and brandy notes.