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Rum absolute

Data not available.

Rum absolute (CAS N° 943609-24-3)

Company Ingredient Name ID Naturality Purity Latin name Treated part Geographical origin Certifications Comments MOQ
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Extrait CO2 de Rhum - 10 Gr - - - - - - more -
Information Générales

General Presentation

  • CAS N° : : 943609-24-3

  • EINECS number : 292-323-0

  • FEMA number : Donnée indisponible.

  • Density :

  • Optical rotation : Lorem Ipsum

  • Allergens : This ingredient does not contain any allergen.

  • Refractive Index @20°C : Lorem Ipsum

  • Volatility : Head/Heart

  • Price Range : €€€€

  • Appearance : Amber liquid

Utilisation

Uses

Other comments :

''Old rum '' appellations also exist, given for rum macerated at least during three years. In perfumery, only brown rum is used.

Stability :

Contains unstable components, that can modify the smell of the extract through time.

Uses in perfumery :

Used in all kind of alcohol notes (mojito, whisky and fruity liquors), in liquorous, fruity and ambery notes, to bring a liquorous and candied fruit effect.

Major Components :

Data not available.

Map for Rum absolute (CAS N° 943609-24-3)​

Photo credits: ScenTree SAS

Botanique :

Rum is an alcoholic beverage made from sugar cane maceration, of the Poaceae family and the genus Saccharum

Chemotypes :

Saccharum officinarum is no longer the only sugar cane species grown to produce rum. Many hybrids resulting from crossbreeding between this species and others exist. The species used to be crossed are: Saccharum spontaneum (from India, Nepal and Bhutan), Saccharum robustum (from Papua New Guinea), Saccharum sinense (from China) and Saccharum barberi (from China) among others.

Extraction process :

Rum is an alcoholic beverage made from sugar cane. The canes are manually cut and stacked in trucks to be taken to the factory. They are weighed and their pH is controlled. They are then chopped and shredded to facilitate the following crushing. The crushing is done by a succession of mills. Each crushing is followed by a rinsing of the rods with water. The cane juice is filtered and then pumped to the fermentation tanks.
Fermentation is allowed by the addition of yeasts, transforming the sugar into alcohol. 24 hours of fermentation allows to obtain a ''cane wine '' containing 5% alcohol. A distillation is then necessary to increase this percentage and obtain white rum, after storage in wooden barrels for 3 months. Brown rum is stored much longer, and generally reaches 18 months of storage in barrels, which explains its coloring.
For perfumery, brown rum absolute is obtained by distilling brown rum to remove the alcohol and only keep the odoriferous ingredients, recovered in the distillation flask.

Geographic origin :

Data not available.

Utilisation

Regulations & IFRA

This ingredient is not restricted

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