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Online Edition: "Specifications for Flavourings"
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| Flavouring |
5-Acetyl-2,3-dihydro-1,4-thiazine |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2007 (Session 68)
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| Status of specification |
Full |
| Chemical name |
5-Acetyl-2,3-dihydro-1,4-thiazine
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| JECFA number |
1766 |
| CAS number |
164524-93-0
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| FEMA number |
4296
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
143.21 |
| Chemical formula |
C6H9NOS
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| Physical form/odour |
Brown crystals; Nutty, cooked, brown and roasted aroma |
| Solubility |
Insoluble in water; soluble in methylene chloride |
| Solubility in ethanol |
Slightly soluble |
| Boiling point (°C) |
NA |
| Assay min % |
99% |
| Acid value max |
- |
| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
mp = 120-125° |
| ID Test |
HNMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1766-hnmr.gif
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