|
Food safety and quality
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|
|
| |
| Flavouring |
2-Acetyl-1-pyrroline |
| Synonym(s) |
|
| Latest JECFA evaluation |
2020 (Session 89) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2-Acetyl-1-pyrroline |
| JECFA number |
1604 |
| CAS number |
85213-22-5 |
| FEMA number |
4249 |
| COE number |
|
| FLAVIS number |
14.080 |
| Molecular weight |
111.14 |
| Chemical formula |
C6H9NO |
| Physical form/odour |
Colourless to yellow solid; Fishy aroma |
| Solubility |
Soluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
|
| Assay min % |
>90% |
| Acid value max |
|
| Refractive index |
|
| Specific gravity |
|
| Other requirements |
mp: 19°; SC: 5-6% 5,6-Dihydro-2-methyl-3-(4H)-pyridinone |
| ID Test |
MS |
| Spectrum |
 
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