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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2-(4-Methyl-5-thiazolyl)ethyl butanoate |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2007 (Session 68)
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| Status of specification |
Full |
| Chemical name |
2-(4-Methyl-5-thiazolyl)ethyl butanoate
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| JECFA number |
1753 |
| CAS number |
94159-31-6
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| FEMA number |
4277
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
213.3 |
| Chemical formula |
C10H15NO2S
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| Physical form/odour |
Colourless to yellow liquid; Roasted, nutty aroma |
| Solubility |
Soluble in non-polar solvents; insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
101-107° (1 mm Hg) |
| Assay min % |
98% |
| Acid value max |
1 |
| Refractive index |
1.496-1.510 |
| Specific gravity |
1.106-1.112 |
| Other requirements |
- |
| ID Test |
HNMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1753-hnmr.gif
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