Food safety and quality
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Flavouring |
Vanillin 3-(l-menthoxy)propane-1,2-diol acetal |
Synonym(s) |
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Latest JECFA evaluation |
2008 (Session 69) |
Status of specification |
Full |
Information required |
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Chemical name |
2-Methoxy-4-[4-[[[5-methyl-2-(1-methylethyl)cyclohexyl]oxy]methyl]-1,3-dioxolan-2-yl]-phenol |
JECFA number |
1879 |
CAS number |
180964-47-0 |
FEMA number |
3904 |
COE number |
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FLAVIS number |
02.248 |
Molecular weight |
364.48 |
Chemical formula |
C21H32O5 |
Physical form/odour |
Colourless powder; Minty aroma with vanilla undertones |
Solubility |
Slightly soluble in water; soluble in fats, non-polar solvents and acetone |
Solubility in ethanol |
Soluble |
Boiling point (°C) |
NA |
Assay min % |
94% |
Acid value max |
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Refractive index |
NA |
Specific gravity |
NA |
Other requirements |
m.p. = 78-80°; SC: Vanillin (2-3%) |
ID Test |
HNMR MS |
Spectrum |


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