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Online Edition: "Specifications for Flavourings"
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| Flavouring |
n-Amyl hexanoate |
| Synonym(s) |
Amyl caproate
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| Latest JECFA evaluation |
1997 (Session 49)
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| Status of specification |
Full |
| Chemical name |
Pentyl hexanoate
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| JECFA number |
163 |
| CAS number |
540-07-8
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| FEMA number |
2074
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| COE number |
315
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| FLAVIS number |
-
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| Molecular weight |
186.29 |
| Chemical formula |
C11H22O2
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| Physical form/odour |
colourless liquid with a fruity odour |
| Solubility |
soluble in alcohol, propylene glycol, fixed oils: insoluble in glycerol, water |
| Solubility in ethanol |
1 ml in 1 ml 80% alcohol |
| Boiling point (°C) |
222-227° |
| Assay min % |
98.0 |
| Acid value max |
1.0 |
| Refractive index |
1.418-1.422 |
| Specific gravity |
0.858-0.863 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/163.gif
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