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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Isojasmone |
| Synonym(s) |
Dihydrojasmone
n-Hexylidene cyclopentanone
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
Mixture of 2-Hexylcyclopent-2-en-1-one and 2-Hexylidenecyclypentanone
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| JECFA number |
1115 |
| CAS number |
11050-62-7
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| FEMA number |
3552
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
166.26 |
| Chemical formula |
C11H18O
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| Physical form/odour |
Yellow, yellow-brown liquid; green odour reminiscent of jasmine |
| Solubility |
insoluble in water; soluble in hexane and fats |
| Solubility in ethanol |
Miscible at room temperature |
| Boiling point (°C) |
144° (10 mm Hg) |
| Assay min % |
95 |
| Acid value max |
2.0 |
| Refractive index |
1.472-1.477 |
| Specific gravity |
0.917-0.924 |
| Other requirements |
- |
| ID Test |
NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1115.gif
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