Sharp, pungent, and intensely sour — the unmistakable smell of vinegar. Nose-tingling and eye-watering at strength, with a clean acidic bite and no real sweetness or body. Used in trace amounts it can lend a fermented, tart lift to fruity or wine-like accords.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| RUM ETHER | — | — |
Perfume and Flavor Chemicals, page 19.
Miscible with water, glycerin, alcohol, propylene glycol and (glacial acetic acid) with many essential oils of low hydro-carbon content
Pungent, stinging sour odor, unpleasant
Clean-sour, acid taste, perceptible well below 1°, in water.
Useful in flavor compositions: butter, butterscotch, cheese, chocolate, grape, raspberry, rum, spice, strawberry, vinegar, wine, etc.
1) as a by-product in the dry distillation of wood (tar production). 2) from Acetylene via Acetaldehyde, by oxidation with air. 3) from Ethyl alcohol vapours over heated catalyst, then oxidized. 4) by biological activity: mainly in the vinegar production.