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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Dihydrocarvone |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
p-Menth-8-en-2-one
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| JECFA number |
377 |
| CAS number |
7764-50-3
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| FEMA number |
3565
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| COE number |
11703
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| FLAVIS number |
-
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| Molecular weight |
152.24 |
| Chemical formula |
C10H16O
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| Physical form/odour |
almost colourless liquid with a herbaceous, spearmint-like odour |
| Solubility |
soluble in alcohol and most fixed oils; insoluble in water |
| Solubility in ethanol |
- |
| Boiling point (°C) |
220-222 |
| Assay min % |
77% (min. 97% dihydrocarvone + carvone + the corresponding alcohols) |
| Acid value max |
- |
| Refractive index |
1.470-1.474 |
| Specific gravity |
0.923-0.928 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/377.gif
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