Cou″ma‐rin (ko͞o″mȧ‐rĭn), n. [F., fr. coumarou, a tree of Guiana.] (Chem.) The concrete essence of the tonka bean, the fruit of Dipterix (formerly Coumarouna) odorata and consisting essentially of coumarin proper, which is a white crystalline substance, C9H6O2, of vanilla-like odor, regarded as an anhydride of coumaric acid, and used in flavoring. Coumarin in also made artificially.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.