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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Hydroxycitronellal dimethyl acetal |
| Synonym(s) |
1,1-Dimethoxy-3,7-dimethyl-7-octanol
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| Latest JECFA evaluation |
1999 (Session 53)
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| Status of specification |
Full |
| Chemical name |
8,8-Dimethoxy-2,6-dimethyl-2-octanol
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| JECFA number |
612 |
| CAS number |
141-92-4
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| FEMA number |
2585
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| COE number |
45
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| FLAVIS number |
-
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| Molecular weight |
218.34 |
| Chemical formula |
C12H26O3
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| Physical form/odour |
colourless, slightly oily liquid with delicate green floral taste and floral odour |
| Solubility |
insoluble in water and glycerol; slightly soluble in alcohol; soluble in oils |
| Solubility in ethanol |
1 ml in 2 ml 50% alcohol |
| Boiling point (°C) |
252 |
| Assay min % |
95 |
| Acid value max |
1.0 |
| Refractive index |
1.441-1.444 |
| Specific gravity |
0.925-0.930 |
| Other requirements |
Aldehyde content max. 3% (as hydroxycitronellal) |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/612.gif
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