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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Hexanoic acid |
| Synonym(s) |
Caproic acid
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| Latest JECFA evaluation |
1997 (Session 49)
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| Status of specification |
Full |
| Chemical name |
Hexanoic acid
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| JECFA number |
93 |
| CAS number |
142-62-1
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| FEMA number |
2559
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| COE number |
9
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| FLAVIS number |
-
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| Molecular weight |
116.16 |
| Chemical formula |
C6H12O2
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| Physical form/odour |
colourless to very pale yellow, oily liquid/cheesy, sweat-like odour |
| Solubility |
miscible with alcohol, most fixed oils, ether, 1 ml in 250 ml water |
| Solubility in ethanol |
- |
| Boiling point (°C) |
205 |
| Assay min % |
98.0 |
| Acid value max |
- |
| Refractive index |
1.415-1.418 |
| Specific gravity |
0.923-0.928 |
| Other requirements |
Solidification Pt: > -4.5° |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/93.gif
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