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Online Edition: "Specifications for Flavourings"
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| Flavouring |
3-Methyl-2-(n-pentanyl)-2-cyclopenten-1-one |
| Synonym(s) |
Dihydrojasmone
3-Methyl-2-pentyl-cyclopent-2-en-1-one
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
3-Methyl-2-pentylcyclopent-2-en-1-one
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| JECFA number |
1406 |
| CAS number |
1128-08-1
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| FEMA number |
3763
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| COE number |
-
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| FLAVIS number |
07.140
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| Molecular weight |
166.26 |
| Chemical formula |
C11H18O
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| Physical form/odour |
Colourless liquid; celery, herbacous, spicy aroma |
| Solubility |
Soluble in fats; Very slightly soluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
79° (0.19 mm Hg) |
| Assay min % |
99% |
| Acid value max |
<1.0 |
| Refractive index |
1.676-1.682 |
| Specific gravity |
0.911-0.917 |
| Other requirements |
- |
| ID Test |
NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1406.gif
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