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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4,4-Dibutyl-gamma-butyrolactone |
| Synonym(s) |
4-Butyl-4-hydroxyoctanoic acid lactone
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
4-Butyl-4-octanolide
5,5-Dibutyldihydro-2(3H)-furanone
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| JECFA number |
227 |
| CAS number |
7774-47-2
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| FEMA number |
2372
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| COE number |
2231
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| FLAVIS number |
-
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| Molecular weight |
198.31 |
| Chemical formula |
C12H22O2
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| Physical form/odour |
colourless, oily liquid with a coconut-butter odour |
| Solubility |
insoluble in water; very slightly soluble in propylene glycol and soluble in alcohol |
| Solubility in ethanol |
- |
| Boiling point (°C) |
85 (0.5 mmHg) |
| Assay min % |
95% |
| Acid value max |
- |
| Refractive index |
1.451-1.455 |
| Specific gravity |
0.937-0.943 (d204) |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/227.gif
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