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Food safety and quality
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| |
| Flavouring |
5-Acetyl-2,3-dihydro-1,4-thiazine |
| Synonym(s) |
|
| Latest JECFA evaluation |
2007 (Session 68) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
5-Acetyl-2,3-dihydro-1,4-thiazine |
| JECFA number |
1766 |
| CAS number |
164524-93-0 |
| FEMA number |
4296 |
| COE number |
|
| FLAVIS number |
|
| Molecular weight |
143.21 |
| Chemical formula |
C6H9NOS |
| Physical form/odour |
Brown crystals; Nutty, cooked, brown and roasted aroma |
| Solubility |
Insoluble in water; soluble in methylene chloride |
| Solubility in ethanol |
Slightly soluble |
| Boiling point (°C) |
NA |
| Assay min % |
99% |
| Acid value max |
|
| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
mp = 120-125° |
| ID Test |
HNMR |
| Spectrum |
 
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