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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4-Allyl-2,6-dimethoxyphenol |
| Synonym(s) |
4-Allylsyringol
2,6-Dimethoxy-4-(2-propenyl) phenol
6-Methoxy eugenol
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
4-Allyl-2,6-dimethoxyphenol
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| JECFA number |
726 |
| CAS number |
6627-88-9
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| FEMA number |
3655
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| COE number |
11214
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| FLAVIS number |
-
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| Molecular weight |
194.23 |
| Chemical formula |
C11H14O3
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| Physical form/odour |
Clear pale yellow liquid, roasted meaty bacon odour |
| Solubility |
insoluble in water; soluble in fat |
| Solubility in ethanol |
miscible |
| Boiling point (°C) |
168 (11 mm Hg) |
| Assay min % |
98 |
| Acid value max |
- |
| Refractive index |
1.548-1.550 |
| Specific gravity |
1.089-1.095 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/726-ir.gif
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