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Food safety and quality
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| Flavouring |
L-Phenylalanine |
| Synonym(s) |
L-alpha-Amino-beta-phenylpropionic acid;L-2-Amino-3-phenylpropionic acid;Aminohydrocinnamic acid |
| Latest JECFA evaluation |
2004 (Session 63) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
L-Phenylalanine |
| JECFA number |
1428 |
| CAS number |
63-91-2 |
| FEMA number |
3585 |
| COE number |
|
| FLAVIS number |
17.018 |
| Molecular weight |
165.19 |
| Chemical formula |
C9H11O2N |
| Physical form/odour |
Colourless or white platelike crystals or crystalline powder; odourless |
| Solubility |
Soluble in water; Slightly soluble in dilute mineral acid and alkali hydroxide solutions |
| Solubility in ethanol |
Slightly soluble |
| Boiling point (°C) |
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| Assay min % |
98% |
| Acid value max |
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| Refractive index |
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| Specific gravity |
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| Other requirements |
mp: 270-275°; Sp.rotation = -17.6 to -18.6° (20°) |
| ID Test |
MS |
| Spectrum |
 
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