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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Description of key information

- Mandarinfruit oil starts to boil at 160ºC.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
160 °C

Additional information

In a key study according to methodology comparable to OECD guideline 103 the boiling point of mandarin oil was determined using the distillation method. Mandarin oil was found to start boiling at 160 +/- 30ºC at 1019 hPa.