|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
Heptyl formate |
| Synonym(s) |
-
|
| Latest JECFA evaluation |
2000 (Session 55)
|
| Status of specification |
Full |
| Chemical name |
Heptyl formate
|
| JECFA number |
121 |
| CAS number |
112-23-2
|
| FEMA number |
2552
|
| COE number |
341
|
| FLAVIS number |
-
|
| Molecular weight |
144.21 |
| Chemical formula |
C8H16O2
|
| Physical form/odour |
colourless liquid with a fruity, floral, orris-rose odour |
| Solubility |
soluble in ether, most organic solvents; insoluble in water |
| Solubility in ethanol |
1 ml in 5 ml 70% alcohol |
| Boiling point (°C) |
176.7-178° |
| Assay min % |
94% (min. 99% heptyl formate + heptanal) |
| Acid value max |
- |
| Refractive index |
1.414 |
| Specific gravity |
0.88277 (15°) |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/121.gif
|
|
