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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4-Hydroxybenzaldehyde |
| Synonym(s) |
4-Formylphenol
p-Formylphenol
p-Hydroxybenzaldehyde
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
4-Hydroxybenzaldehyde
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| JECFA number |
956 |
| CAS number |
123-08-0
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| FEMA number |
3984
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
122.12 |
| Chemical formula |
C7H6O2
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| Physical form/odour |
Beige powder; vanillic/nutty odour |
| Solubility |
slightly soluble in water; soluble in organic solvents |
| Solubility in ethanol |
freely soluble |
| Boiling point (°C) |
- |
| Assay min % |
99 |
| Acid value max |
2.0 |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
m.p. 116°[sublimes at atmospheric pressure] |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/956.gif
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