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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Hydroxycitronellal |
| Synonym(s) |
Citronellaldehyde
7-Hydroxy-3,7-dimethyloctanal
Oxdihydrocitronellal
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| Latest JECFA evaluation |
1999 (Session 53)
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| Status of specification |
Full |
| Chemical name |
7-Hydroxy-3,7-dimethyloctanal
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| JECFA number |
611 |
| CAS number |
107-75-5
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| FEMA number |
2583
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| COE number |
100
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| FLAVIS number |
-
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| Molecular weight |
172.27 |
| Chemical formula |
C10H20O2
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| Physical form/odour |
colourless liquid with sweet floral lily-like odour |
| Solubility |
slightly soluble in water; soluble in alcohol, propylene glycol, and oils; insoluble in glycerol |
| Solubility in ethanol |
1 ml in 1 ml 50% alcohol |
| Boiling point (°C) |
241; 94-96 (1 mm Hg) |
| Assay min % |
95 |
| Acid value max |
5.0 |
| Refractive index |
1.447-1.450 |
| Specific gravity |
0.918-0.923 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/611.gif
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