| FEMA | 2006 |
| CAS | 64-19-7 |
| EINECS | 200-580-7 |
| JECFA Food Flavoring | 81 |
| CoE Number | 2 |
| Organoleptic Notes |
|
| Odor | acidic sharp, pungent, sour, vinegar, |
| Flavor | sour pungent, sour, fruit, overripe, acetic, |
| Material Notes | product of the oxidation of ethanol and of the destructive distillation of wood. it is used locally, occasionally internally, as a counterirritant and also as a reagent. (stedman, 26th ed) Has been used as a food preservative since antiquity. Used in - and contributes to - the flavour of pickles, sauces, mayonnaise and salad dressings. Acts synergistically with lactic and sorbic acid, and is more effective against yeasts and bacteria than against moulds. Used in food processing as a flavour enhancer, flavouring agent, pH control agent, pickling agent, solvent and formulation aid Acetic acid is an organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid. As the main component of vinegar, it has a distinctive sour taste and pungent smell. (Wikipedia) Used for smoking meats and fish Pyroligneous acid, also called wood vinegar, is a dark liquid produced through the natural act of carbonization, which occurs when wood is heated in an airless container during charcoal production. (Wikipedia) A volatile, complex combination obtained by the destructive distillation of wood. It may contain acetic acid, acetone, furfural, methanol and various tars. (SciFinder) |