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Sécurité sanitaire et qualité des aliments
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| Aromatisant |
(E)-2-Pentenoic acid |
| Synonyme(s) |
|
| Evaluation la plus récente du JECFA |
2008 (Session 69) |
| Statut de la spécification |
Full |
| Informations requises |
|
| Nom chimique |
(2E)-2-Pentenoic acid |
| Numéro JECFA |
1804 |
| Numéro CAS |
13991-37-2 |
| Numéro FEMA |
4193 |
| Numéro COE |
10163 |
| Numéro FLAVIS |
08.107 |
| Poids moléculaire |
100.12 |
| Formule chimique |
C5H8O2 |
| Aspect physique/odeur |
Colourless liquid; Sour caramellic aroma |
| Solubilité |
Slightly soluble in water; soluble in non-polar solvents |
| Solubilité dans l’éthanol |
Soluble |
| Point d’ébullition (°C) |
197-199° |
| Dosage % |
95% |
| Acidité max |
|
| Indice de réfraction |
1.445-1.454 |
| Densité |
0.984-0.991 |
| Autres prescriptions |
|
| Essai d’identification |
HNMR MS |
| Spectre |
 
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![](../typo3conf/ext/dyna_fef/download.php?dfile=/work/htdocs/disseminationtypo3/web/fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-hnmr.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-hnmr.gif" width="60px;"></a><br><a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-ms.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-ms.gif" width="60px;"></a><br>&dname=<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-hnmr.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-hnmr.gif" width="60px;"></a><br><a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-ms.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa69/1804-ms.gif" width="60px;"></a><br> "Download")
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