Colorless liquid; sharp rum-like odor. Miscible in alcohol, glycerin, propylene glycol.
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).
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.
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.
The distillate from the reaction products of the aqueous distillate from the destructive distillation of wood and ethyl alcohol.
Taste characteristics at 50 ppm: burnt, smoky, woody, caramellic with rum and brandy notes.
