|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
4-Ethylguaiacol |
| Synonym(s) |
Homocreosol
1-Hydroxy-2-methoxy-4-ethylbenzene
|
| Latest JECFA evaluation |
2000 (Session 55)
|
| Status of specification |
Full |
| Chemical name |
4-Ethylguaiacol
|
| JECFA number |
716 |
| CAS number |
2785-89-9
|
| FEMA number |
2436
|
| COE number |
176
|
| FLAVIS number |
-
|
| Molecular weight |
152.19 |
| Chemical formula |
C9H12O2
|
| Physical form/odour |
Colourless, oily liquid, warm, sweet, spicy, medicinal odour |
| Solubility |
slightly soluble in water; miscible in oils |
| Solubility in ethanol |
miscible |
| Boiling point (°C) |
229-235 |
| Assay min % |
98 |
| Acid value max |
- |
| Refractive index |
1.524-1.534 |
| Specific gravity |
1.056-1.066 |
| Other requirements |
- |
| ID Test |
IR, MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/716.gif
http://www.fao.org/ag/agn/jecfa-flav/img/img/716-ms.gif
|
|
