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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4-Pentenoic acid |
| Synonym(s) |
Allyl acetic acid
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| Latest JECFA evaluation |
1998 (Session 51)
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| Status of specification |
Full |
| Chemical name |
Pent-4-enoic Acid
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| JECFA number |
314 |
| CAS number |
591-80-0
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| FEMA number |
2843
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| COE number |
2004
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| FLAVIS number |
-
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| Molecular weight |
100.12 |
| Chemical formula |
C5H8O2
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| Physical form/odour |
colourless liquid with a cheese-like odour |
| Solubility |
slightly soluble in water; soluble in alcohol and ether |
| Solubility in ethanol |
- |
| Boiling point (°C) |
188-189 |
| Assay min % |
97.0 |
| Acid value max |
- |
| Refractive index |
1.425-1.431 |
| Specific gravity |
0.970-0.990 (20°) |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/314.gif
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