Food safety and quality
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Flavouring |
Vanillin acetate |
Synonym(s) |
Acetylvanillin;3-Methoxy-4-acetoxybenzaldehyde |
Latest JECFA evaluation |
2001 (Session 57) |
Status of specification |
Full |
Information required |
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Chemical name |
4-Acetoxy-3-methoxybenzaldehyde |
JECFA number |
890 |
CAS number |
881-68-5 |
FEMA number |
3108 |
COE number |
225 |
FLAVIS number |
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Molecular weight |
194.19 |
Chemical formula |
C10H10O4 |
Physical form/odour |
colourless needles of plates with a mild creamy, balsamic, vanilla odour |
Solubility |
slightly soluble in water; soluble in organic solvents, oils |
Solubility in ethanol |
soluble |
Boiling point (°C) |
148° (10 mm Hg) |
Assay min % |
97% |
Acid value max |
1 |
Refractive index |
NA |
Specific gravity |
NA |
Other requirements |
mp: 77-79° |
ID Test |
IR |
Spectrum |
![](https://www.fao.org/fileadmin/user_upload/jecfa/img/890.gif)
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