|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
trans,trans-2,4-Dodecadienal |
| Synonym(s) |
4-Ethylsyringol
|
| Latest JECFA evaluation |
2003 (Session 61)
|
| Status of specification |
Full |
| Chemical name |
(2E,4E)-Dodeca-2,4-dienal
|
| JECFA number |
1196 |
| CAS number |
21662-16-8
|
| FEMA number |
3670
|
| COE number |
-
|
| FLAVIS number |
05.125
|
| Molecular weight |
180.28 |
| Chemical formula |
C12H20O
|
| Physical form/odour |
Oily liquid; light, faint spicy aroma |
| Solubility |
Slightly soluble in water; miscible in oils |
| Solubility in ethanol |
soluble |
| Boiling point (°C) |
130° (6 mm Hg) |
| Assay min % |
85 |
| Acid value max |
1 |
| Refractive index |
1.470-1.476 |
| Specific gravity |
0.983-0.989 |
| Other requirements |
SC: (E,Z)-2,4-dodecadienal |
| ID Test |
IR NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1196.gif
|
|
