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W296708

Pyroligneous acid

natural (US)

Synonym(s):

Wood vinegar

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About This Item

CAS Number:
8030-97-5
FEMA Number:
2967
EC Number:
232-450-0
MDL number:
MFCD00132586
UNSPSC Code:
12164502
NACRES:
NA.21
Organoleptic:
woody; smoky
Grade:
natural (US)
Food allergen:
no known allergens

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grade

natural (US)

Quality Level

300
400

reg. compliance

FDA 21 CFR 172.515

refractive index

n20/D 1.374 (lit.)

bp

99 °C (lit.)

density

1.08 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

woody; smoky

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This Item
W267112W222208W200611
Sigma-Aldrich

Sigma-Aldrich

W296708

Pyroligneous acid

2-Methoxy-4-methylphenol natural, 97%, FG

Sigma-Aldrich

W267112

2-Methoxy-4-methylphenol

Isobutyric acid ≥99%, FCC, FG

Sigma-Aldrich

W222208

Isobutyric acid

Acetic acid ≥99.5%, FCC, FG

Sigma-Aldrich

W200611

Acetic acid

organoleptic

woody; smoky

organoleptic

clove; leathery; smoky; spicy; smoky; sweet; vanilla

organoleptic

butter; acidic; rancid

organoleptic

sour

grade

natural (US)

grade

FG, Halal, Kosher, natural

grade

FG, Kosher

grade

FG, Fragrance grade, Halal, Kosher

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

bp

99 °C (lit.)

bp

221-222 °C (lit.)

bp

153-154 °C (lit.)

bp

117-118 °C (lit.)

density

1.08 g/mL at 25 °C (lit.)

density

1.092 g/mL at 25 °C (lit.)

density

0.95 g/mL at 25 °C (lit.)

density

1.04 g/mL at 25 °C (lit.)

General description

Pyroligneous acid is commonly used as a source of wood smoke flavoring and also to inhibit microbial growth.[1]

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Related product

Product No.
Description
Pricing

07475

Timestrip® Food

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

111.2 °F - closed cup

flash_point_c

44 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBS8461
SHBQ5700
SHBQ2650
SHBN3501
SHBM2991

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Y Takahara et al.
[Nihon koshu eisei zasshi] Japanese journal of public health, 41(2), 147-156 (1994-02-01)
The effectiveness of wood vinegars was studied for controlling offensive odors from piggery wastes. Odorant chemicals and the sense of odors from piggery farm, covered with polyvinylchloride film to prevent the volatilization to ambient air, were measured in both laboratory
Y Takahara et al.
[Nihon koshu eisei zasshi] Japanese journal of public health, 40(1), 29-38 (1993-01-01)
The effectiveness of wood vinegars reducing or eliminating offensive odors, associated with cattle breeding, was studied. The results obtained were as follows: 1. Analyzed were 0.7-7.2% acetic acid and 0.5-1.8% methyl alcohol as main contents. 2. Gaseous odorants, such as
Encyclopedia of Food and Color Additives, 3, 2392-2396 (1997)
A Mekbungwan et al.
Anatomia, histologia, embryologia, 33(1), 11-16 (2004-03-19)
To investigate the effects of dietary charcoal powder including wood vinegar compound liquid (CWVC, 4 : 1) on intestinal villus histology, piglets were fed 0, 1, 3 and 5% dietary CWVC diets for 30 days. Feed intake and body weight
Yong-Seok Choi et al.
Bioresource technology, 120, 328-331 (2012-07-12)
In the present study, wood vinegar was used to extract chromium, copper, and arsenic from chromated copper arsenate (CCA)-treated wood. The extraction efficiency for CCA elements was evaluated using various concentrations of wood vinegar, extraction temperatures, and extraction periods. The
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