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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Citronellal |
| Synonym(s) |
beta-Citronellal
dl-Citronellal
2,3-Dihydrocitral
Rhodinal
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| Latest JECFA evaluation |
2003 (Session 61)
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| Status of specification |
Full |
| Chemical name |
3,7-Dimethyl-6-octenal
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| JECFA number |
1220 |
| CAS number |
106-23-0
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| FEMA number |
2307
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| COE number |
-
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| FLAVIS number |
05.021
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| Molecular weight |
154.25 |
| Chemical formula |
C10H18O
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| Physical form/odour |
colourless to slightly yellow liquid; intense lemon-citronella-rose aroma |
| Solubility |
Insoluble in water, glycerol; slightly soluble in propylene glycol; soluble in fixed oils |
| Solubility in ethanol |
soluble |
| Boiling point (°C) |
206° |
| Assay min % |
85 (aldehydes as C10H18O) |
| Acid value max |
3 |
| Refractive index |
1.446-1.456 |
| Specific gravity |
0.850-0.860 |
| Other requirements |
SC: mixture of naturally occurring terpenoid materials - 1,8-cineole, 2-Isopropylidene-5-methylcyclohexanol, linalool, citronellyl acetate |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1220.gif
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