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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Hydroxycitronellol |
| Synonym(s) |
Citronellol hydrate
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
2,6-Dimethyl-2,8-octanediol
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| JECFA number |
610 |
| CAS number |
107-74-4
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| FEMA number |
2586
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| COE number |
559
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| FLAVIS number |
-
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| Molecular weight |
174.29 |
| Chemical formula |
C10H22O2
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| Physical form/odour |
colourless very viscous liquid; mild sweet odour |
| Solubility |
slightly soluble in water; soluble in alcohol and oils |
| Solubility in ethanol |
1 ml in 1 ml 60% alcohol |
| Boiling point (°C) |
263; 156 (15 mm Hg) |
| Assay min % |
97 |
| Acid value max |
- |
| Refractive index |
1.455-1.460 |
| Specific gravity |
0.922-0.930 |
| Other requirements |
Aldehyde content max.10% (as hydroxycitronellal) |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/610.gif
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