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Online Edition: "Specifications for Flavourings"
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| Flavouring |
L-Phenylalanine |
| Synonym(s) |
L-2-Amino-3-phenylpropionic acid
L-alpha-Amino-beta-phenylpropionic acid
Aminohydrocinnamic acid
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
L-Phenylalanine
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| JECFA number |
1428 |
| CAS number |
63-91-2
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| FEMA number |
3585
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| COE number |
-
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| FLAVIS number |
17.018
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| Molecular weight |
165.19 |
| Chemical formula |
C9H11O2N
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| Physical form/odour |
Colourless or white platelike crystals or crystalline powder; odourless |
| Solubility |
Soluble in water; Slightly soluble in dilute mineral acid and alkali hydroxide solutions |
| Solubility in ethanol |
Slightly soluble |
| Boiling point (°C) |
- |
| Assay min % |
98% |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 270-275°; Sp.rotation = -17.6 to -18.6° (20°) |
| ID Test |
MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1428.gif
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