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Food safety and quality
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| Flavouring |
4-Allylphenol |
| Synonym(s) |
p-Hydroxyallylbenzene;Chavicol;4-(2-Propenyl)phenol |
| Latest JECFA evaluation |
2005 (Session 65) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
4-Allylphenol |
| JECFA number |
1527 |
| CAS number |
501-92-8 |
| FEMA number |
4075 |
| COE number |
|
| FLAVIS number |
04.058 |
| Molecular weight |
134.18 |
| Chemical formula |
C9H10O |
| Physical form/odour |
Colourless liquid; Medicinal phenolic aroma |
| Solubility |
Insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
235° |
| Assay min % |
95% |
| Acid value max |
1 |
| Refractive index |
1.542-1.548 |
| Specific gravity |
1.017-1.023 |
| Other requirements |
|
| ID Test |
NMR |
| Spectrum |
 
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