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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Ethylcyclo-pentenolone |
| Synonym(s) |
3-Ethyl-2-cyclopenten-2-ol-1-one
3-Ethyl-2-hydroxy-2-cyclopenten-1-one
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| Latest JECFA evaluation |
2003 (Session 61)
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| Status of specification |
Full |
| Chemical name |
3-Ethylcyclopentane-1,2-dione
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| JECFA number |
419 |
| CAS number |
21835-01-8
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| FEMA number |
3152
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| COE number |
759
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| FLAVIS number |
07.057
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| Molecular weight |
126.16 |
| Chemical formula |
C7H10O2
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| Physical form/odour |
white crystalline powder with a maple-, caramel-, smoky-, coffee-like odour |
| Solubility |
miscible with alcohol, glycerol, benzyl alcohol and water |
| Solubility in ethanol |
- |
| Boiling point (°C) |
78-80 (4 mm Hg) |
| Assay min % |
90 |
| Acid value max |
- |
| Refractive index |
1.47-1.48 (25°) |
| Specific gravity |
1.060-1.066 |
| Other requirements |
mp: 36-43°; SC: 3-ethylcylopentan-1,2-dione (enolic form) |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/419.gif
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