JECFA

Text-only version



	Transparent process

	The guidelines

	The experts

	Output

	The archive

	Helpdesk

	History

	What's new

	JECFA at WHO

Online Edition: "Specifications for Flavourings"

Español

Online help About the data Analytical Methods (Volume 4)

print-friendly version

Flavouring	4-Methoxybenzoyloxyacetic acid
Synonym(s)	Glycolic acid, p-anisate
Latest JECFA evaluation	2008 (Session 69)
Status of specification	Full
Chemical name	Benzoic acid, 4-methoxy-, carboxymethyl ester
JECFA number	1883
CAS number	10414-68-3
FEMA number	4016
COE number	-
FLAVIS number	-
Molecular weight	210.18
Chemical formula	C₁₀H₁₀O₅
Physical form/odour	White solid; Cooked brown and roasted aroma
Solubility	Slightly soluble in water; insoluble in n-octane
Solubility in ethanol	Soluble
Boiling point (°C)	-
Assay min %	98
Acid value max	-
Refractive index	-
Specific gravity	-
Other requirements	m.p. = 135°
ID Test	HNMR IR MS
Spectrum	http://www.fao.org/ag/agn/jecfa-flav/img/jecfa69/1883-hnmr.gif http://www.fao.org/ag/agn/jecfa-flav/img/jecfa69/1883-ir.gif http://www.fao.org/ag/agn/jecfa-flav/img/jecfa69/1883-ms.gif

FAO Home		Agriculture & Consumer Protection Department		Nutrition & Consumer Protection Division		Contact AGNS

© FAO, 2009