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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Citronellyl formate |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
3,7-Dimethyl-6-octen-1-yl formate
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| JECFA number |
53 |
| CAS number |
105-85-1
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| FEMA number |
2314
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| COE number |
345
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| FLAVIS number |
09.078
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| Molecular weight |
184.28 |
| Chemical formula |
C11H20O2
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| Physical form/odour |
colourless liquid/strong, fruity, floral odour |
| Solubility |
soluble in alcohol, most fixed oils; slightly soluble in propylene glycol; insoluble in glycerin, water |
| Solubility in ethanol |
1 ml in 3 ml 80% alcohol remains in soln to 10 ml |
| Boiling point (°C) |
235ยบ |
| Assay min % |
90.0 |
| Acid value max |
3.0 |
| Refractive index |
1.443-1.452 |
| Specific gravity |
0.890-0.903 |
| Other requirements |
SC: citronellol; Min assay includes formate esters of geraniol, nerol and rhodinol |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/53.gif
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