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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Neryl formate |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
2-cis-3,7-Dimethyl-2,6-octadien-1-yl formate
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| JECFA number |
55 |
| CAS number |
2142-94-1
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| FEMA number |
2776
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| COE number |
2060
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| FLAVIS number |
09.212
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| Molecular weight |
182.26 |
| Chemical formula |
C11H18O2
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| Physical form/odour |
colourless to pale yellow liquid/sweet, herbaceous, green, rose odour |
| Solubility |
insoluble in water |
| Solubility in ethanol |
1ml in 10 ml 70% alcohol |
| Boiling point (°C) |
215 - 225º |
| Assay min % |
90.0 |
| Acid value max |
- |
| Refractive index |
1.456-1.458 |
| Specific gravity |
0.916-0.917 (15°) |
| Other requirements |
SC: geraniol, nerol; Min assay includes formate esters of citronellol, geraniol and rhodinol |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/55.gif
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