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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Vanillin 3-(l-menthoxy)propane-1,2-diol acetal |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2008 (Session 69)
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| Status of specification |
Full |
| Chemical name |
2-Methoxy-4-[4-[[[5-methyl-2-(1-methylethyl)cyclohexyl]oxy]methyl]-1,3-dioxolan-2-yl]-phenol
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| JECFA number |
1879 |
| CAS number |
180964-47-0
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| FEMA number |
3904
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| COE number |
-
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| FLAVIS number |
02.248
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| Molecular weight |
364.48 |
| Chemical formula |
C21H32O5
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| Physical form/odour |
Colourless powder; Minty aroma with vanilla undertones |
| Solubility |
Slightly soluble in water; soluble in fats, non-polar solvents and acetone |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
- |
| Assay min % |
94 |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
m.p. = 78-80°; SC: Vanillin (2-3%) |
| ID Test |
HNMR MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa69/1879-hnmr.gif
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa69/1879-ms.gif
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