Colorless to pale yellow liquid, slightly green apple fragrance. Boiling point 206 ℃ or 93 ~ 94 ℃ (2400 pa). Flash point is 94 ℃. Soluble in water, ethanol and most organic solvents.
Ethyl levulinate was used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts.
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