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Online Edition: "Specifications for Flavourings"
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| Flavouring |
N-3,7-Dimethyl-2,6-octadienyl cyclopropylcarboxamide |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2007 (Session 68)
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| Status of specification |
Full |
| Chemical name |
N-[(2E)-3,7-Dimethyl-2,6-octadienyl]-cyclopropanecarboxamide
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| JECFA number |
1779 |
| CAS number |
744251-93-2
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| FEMA number |
4267
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
221.34 |
| Chemical formula |
C14H23NO
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| Physical form/odour |
Colourless to pale yellow solid; Cooked brown and roasted meaty aroma |
| Solubility |
Sparingly soluble in water; very soluble in non-polar organic solvents |
| Solubility in ethanol |
Sparingly soluble |
| Boiling point (°C) |
NA |
| Assay min % |
98% |
| Acid value max |
- |
| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
mp = 53-57° |
| ID Test |
HNMR IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1779-hnmr.gif
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1779-ir.gif
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