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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4-(p-Hydroxyphenyl)-2-butanone |
| Synonym(s) |
p-Hydroxybenzylacetone
1-p-Hydroxyphenyl-3-butanone
Oxanone
Oxyphenylon
Raspberry ketone
Rastone
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
4-(4-Hydroxyphenyl)butan-2-one
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| JECFA number |
728 |
| CAS number |
5471-51-2
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| FEMA number |
2588
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| COE number |
755
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| FLAVIS number |
-
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| Molecular weight |
164.2 |
| Chemical formula |
C10H12O2
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| Physical form/odour |
White needle like crystals or granule crystalline material with sweet fruity, warm odour resembling raspberry preserve |
| Solubility |
insoluble in water; soluble in oils |
| Solubility in ethanol |
moderately soluble |
| Boiling point (°C) |
decomposes |
| Assay min % |
96 |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 80° (minimum) |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/728.gif
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