The most common would be Ethyl Alcohol (also called Ethanol). Its formula is C2H5OH or CH3-CH2-OH
Ethanol is a common volatile substance used in flavorings and food extracts.
Acetol
A flavouring enhancement substance added to food,used to improve the taste of many processed foods.
A substance that evaporates easily is called volatile. Volatile substances have low boiling points and readily transition from a liquid to a gas at normal temperatures.
it is used in flavouring
Aspartame, which is an artificial sweetener. Menthol, flavouring in substance, like toothpaste, and chewing gum. And red #40 which is used as food colouring.
Chive
A soluble volatile substance will lower the boiling point of a solution. The volatile substance will boil at a lower temperature than the water component, thus causing the solution to boil at a lower temperature.
Ether is a volatile liquid that is colorless and highly flammable. It has a sweet smell and is commonly used as a solvent and anesthetic.
It means how fast it evaporates or how combustible it is. The Volatility of a substance is determined by that substance's ability to 'sit still or not move around'; or otherwise be free to move about. Margarine is non-Volatile; water is moderately Volatile; whereas onion and garlic Vapoids are highly Volatile.
Answer.Acetone, is the colourless volatile pungent liquid, used in the manufacture of chemicals and as a solvent used for paints, varnishes and lacquer's.
Volatile