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Food safety and quality
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| Flavouring |
Hydroxycitronellol |
| Synonym(s) |
Citronellol hydrate |
| Latest JECFA evaluation |
2000 (Session 55) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2,6-Dimethyl-2,8-octanediol |
| JECFA number |
610 |
| CAS number |
107-74-4 |
| FEMA number |
2586 |
| COE number |
559 |
| FLAVIS number |
|
| Molecular weight |
174.29 |
| Chemical formula |
C10H22O2 |
| Physical form/odour |
colourless very viscous liquid; mild sweet odour |
| Solubility |
slightly soluble in water; soluble in alcohol and oils |
| Solubility in ethanol |
1 ml in 1 ml 60% alcohol |
| Boiling point (°C) |
263°; 156° (15 mm Hg) |
| Assay min % |
97% |
| Acid value max |
|
| Refractive index |
1.455-1.460 |
| Specific gravity |
0.922-0.930 |
| Other requirements |
Aldehyde content max.10% (as hydroxycitronellal) |
| ID Test |
IR |
| Spectrum |
 
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