| Synonyms: Hydrogencarboxylic
acid; aminic acid; formylic acid; Methanoic acid; FORMIC ACID, 88%;
Formic acid |
Structure:  |
| CAS RN: 64-18-6 |
Formula: CH2O2 |
| Melting point °C: 8.3
|
Boiling point °C: 100.7
|
| MW: 46.0256 |
pKa: 3.75 |
| Importance in coffee: Role
in the perceived acidity of coffee. Almost fully deprotonated at
pH = 5. |
| During roasting: Maximum
at light roast |
| Other: Colorless
liquid, may be fuming with a pungent, penetrating odor. Used in
flavoring. HEAT SENSITIVE; HYGROSCOPIC; LACHRYMATOR |
|