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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Ethyl vanillin |
| Synonym(s) |
Bourbonal ethyl protal
3-Ethoxy protocatechualdehyde
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| Latest JECFA evaluation |
2001 (Session 57)
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| Status of specification |
Full |
| Chemical name |
3-Ethoxy-4-hydroxybenzaldehyde
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| JECFA number |
893 |
| CAS number |
121-32-4
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| FEMA number |
2464
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| COE number |
108
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| FLAVIS number |
-
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| Molecular weight |
166.18 |
| Chemical formula |
C9H10O3
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| Physical form/odour |
colourless or slightly yellow crystal flakes with an intense vanilla odour |
| Solubility |
insoluble in water; soluble in organic solvents, oils |
| Solubility in ethanol |
very soluble (1g in 2ml) |
| Boiling point (°C) |
285 |
| Assay min % |
98 |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 78° |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/893.gif
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