|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
4-Ethylbenzaldehyde |
| Synonym(s) |
p-Ethylbenzaldehyde
|
| Latest JECFA evaluation |
2001 (Session 57)
|
| Status of specification |
Full |
| Chemical name |
4-Ethylbenzaldehyde
|
| JECFA number |
865 |
| CAS number |
4748-78-1
|
| FEMA number |
3756
|
| COE number |
705
|
| FLAVIS number |
-
|
| Molecular weight |
134.18 |
| Chemical formula |
C9H10O
|
| Physical form/odour |
colourless to pale yellow liquid with a sweet, bitter-almond odour |
| Solubility |
insoluble in water; soluble in organic solvents, oils |
| Solubility in ethanol |
miscible at room temperature |
| Boiling point (°C) |
220 |
| Assay min % |
97 |
| Acid value max |
3.0 |
| Refractive index |
1.538-1.542 |
| Specific gravity |
0.980-1.000 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/865.gif
|
|
