العربية
中文
english
français
Español
FAO Home
Food safety & quality
Scientific advice
Calls for data and experts
Microbiological risks and JEMRA
Chemical risks and JECFA
JECFA publications from meetings
Guidelines
Summary reports
Full reports
Toxicological monographs
Other scientific advice
Food safety and quality
|
share
>
Scientific advice
>
Chemical risks and JECFA
Online Edition: "Specifications for Flavourings"
Online help
About the data
Analytical Methods (Volume 4)
New search
Print
Flavouring
7-Decen-4-olide
Synonym(s)
2(3H)-Furanone, 5-(3-hexenyl)dihydro-
Latest JECFA evaluation
2010 (Session 73)
Status of specification
Full
Information required
Chemical name
5-(hex-3-en-1-yl)dihydrofuran-2(3H)-one
JECFA number
1992
CAS number
67114-38-9
FEMA number
4439
COE number
FLAVIS number
Molecular weight
168.23
Chemical formula
C10H16O2
Physical form/odour
Almost colourless oily liquid; Powerful and very diffusive, fatty buttery, oily-nut-like aroma
Solubility
Practically insoluble or insoluble in water
Solubility in ethanol
Soluble
Boiling point (°C)
277-280°
Assay min %
96%
Acid value max
Refractive index
1.464-1.470
Specific gravity
0.979-0.986 (20°)
Other requirements
Mixture of isomers: 86-93% cis, 3-10% trans
ID Test
HNMR IR MS
Spectrum