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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Eugenol |
| Synonym(s) |
Allylguaiacol
1-Hydroxy-2-methoxy-4-propenylbenzene
2-Methoxy-4-allylphenol
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| Latest JECFA evaluation |
2005 (Session 65)
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| Status of specification |
Full |
| Chemical name |
4-Allyl-2-methoxyphenol
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| JECFA number |
1529 |
| CAS number |
97-53-0
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| FEMA number |
2467
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| COE number |
-
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| FLAVIS number |
04.003
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| Molecular weight |
164.2 |
| Chemical formula |
C10H12O2
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| Physical form/odour |
Colourless to pale yellow liquid; Aroma of cloves |
| Solubility |
Slightly soluble in water; Soluble in ether, most fixed oils |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
256° |
| Assay min % |
98% |
| Acid value max |
1 |
| Refractive index |
1.540-1.542 |
| Specific gravity |
1.064-1.070 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1529.gif
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