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Food safety and quality
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| Flavouring |
Cinnamaldehyde propyleneglycol acetal |
| Synonym(s) |
4-methyl--2-styryl-1,3-dioxolane |
| Latest JECFA evaluation |
2016 (Session 82) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
4-methyl-2-(2-phenylethenyl)-1,3-dioxolane |
| JECFA number |
2214 |
| CAS number |
4353-01-9 |
| FEMA number |
4596 |
| COE number |
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| FLAVIS number |
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| Molecular weight |
190.24 |
| Chemical formula |
C12H14O2 |
| Physical form/odour |
Pale yellow to yellow clear liquid; Spicy cinnamon aroma |
| Solubility |
Insoluble |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
274-275° |
| Assay min % |
92% (mixture of isomers) |
| Acid value max |
1 |
| Refractive index |
1.542-1.552 |
| Specific gravity |
1.059-1.069 |
| Other requirements |
Isomeric composition: 56-58% E, 42-44% Z; SC: 4-5% cinnamaldehyde |
| ID Test |
MS |
| Spectrum |
 
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