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Food safety and quality
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| Flavouring |
Phenylacetaldehyde |
| Synonym(s) |
Hyacinthin;1-Oxo-2-phenylethane;alpha-Tolualdehyde;Phenylacetic aldehyde;Benzylcarboxaldehyde;alpha-Toluic aldehyde |
| Latest JECFA evaluation |
2002 (Session 59) |
| Status of specification |
Full |
| Information required |
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| Chemical name |
Phenylacetaldehyde |
| JECFA number |
1002 |
| CAS number |
122-78-1 |
| FEMA number |
2874 |
| COE number |
116 |
| FLAVIS number |
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| Molecular weight |
120.15 |
| Chemical formula |
C8H8O |
| Physical form/odour |
Colourless to slighty yellow oily liquid; very powerful and penetrating pungent green floral and sweet odour of hyacinth type |
| Solubility |
Slightly soluble in water; insoluble in water; soluble in oils, propylene glycol |
| Solubility in ethanol |
1 mL in 2 mL 80% ethanol |
| Boiling point (°C) |
195° |
| Assay min % |
95% |
| Acid value max |
5 |
| Refractive index |
1.524-1.545 |
| Specific gravity |
1.023-1.045 |
| Other requirements |
polymerises upon storage; stable in ethanolic solution. The minimum assay value applies either to the pure compound (freshly prepared) or to a 10% solution in ethanol |
| ID Test |
NMR |
| Spectrum |
 
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