|
Food safety and quality
|
|
|
| |
| Flavouring |
Divanillin |
| Synonym(s) |
Dehydrodivanillin |
| Latest JECFA evaluation |
2008 (Session 69) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
6,6?-Dihydroxy-5,5?-dimethoxy-[1,1?-biphenyl]-3,3?-dicarboxaldehyde |
| JECFA number |
1881 |
| CAS number |
2092-49-1 |
| FEMA number |
4107 |
| COE number |
|
| FLAVIS number |
05.221 |
| Molecular weight |
302.28 |
| Chemical formula |
C16H14O6 |
| Physical form/odour |
White solid; Fruity vanilla aroma |
| Solubility |
Practically insoluble to insoluble in water; soluble in benzyl alcohol |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
NA |
| Assay min % |
91% |
| Acid value max |
|
| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
m.p. = 315°; SC: Vanillin (5-7%) |
| ID Test |
HNMR |
| Spectrum |
 
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