|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
2-(4-Methyl-5-thiazolyl)ethyl hexanoate |
| Synonym(s) |
-
|
| Latest JECFA evaluation |
2007 (Session 68)
|
| Status of specification |
Full |
| Chemical name |
2-(4-Methyl-5-thiazolyl)ethyl hexanoate
|
| JECFA number |
1755 |
| CAS number |
94159-32-7
|
| FEMA number |
4279
|
| COE number |
-
|
| FLAVIS number |
-
|
| Molecular weight |
241.35 |
| Chemical formula |
C12H19NO2S
|
| Physical form/odour |
Colourless to yellow liquid; Roasted, nutty aroma |
| Solubility |
Soluble in non-polar solvents; Slightly soluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
143-145° (2 mm Hg) |
| Assay min % |
98% |
| Acid value max |
1 |
| Refractive index |
1.492-1.497 |
| Specific gravity |
1.065-1.071 |
| Other requirements |
- |
| ID Test |
HNMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1755-hnmr.gif
|
|
