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Online Edition: "Specifications for Flavourings"
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| Flavouring |
L-Cysteine |
| Synonym(s) |
2-Amino-3-mercaptopropionic acid
alpha-Amino-beta-mercaptopropionic acid
alpha-Amino-beta-thiolpropionic acid
L-beta-Mercaptoalanine
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
L-Cysteine
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| JECFA number |
1419 |
| CAS number |
52-90-4
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| FEMA number |
3263
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| COE number |
-
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| FLAVIS number |
10.033
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| Molecular weight |
121.16 |
| Chemical formula |
C3H7O2NS
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| Physical form/odour |
White crystals; Sulferous aroma |
| Solubility |
Very soluble in water and acetic acid; Insoluble in ether, acetone and benzene |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
- |
| Assay min % |
98% |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 240°; Sp.rotation = +6.9 to +8.5° (30°) |
| ID Test |
MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1419.gif
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