Molecular Formula | C6H11NO |
Molar Mass | 113.16 |
Density | 0,919 g/cm3 |
Boling Point | 45-47°C 12mm |
FEMA | 3525 | 2,4,5-TRIMETHYL-DELTA-3-OXAZOLINE |
Flash Point | 45-47°C/12mm |
JECFA Number | 1559 |
Water Solubility | Soluble in alcohol, fixed oils. Insoluble in water. |
pKa | 6.27±0.60(Predicted) |
Sensitive | Air Sensitive |
Physical and Chemical Properties | Orange liquid, strong grape juice, grass, vegetables, mold, roasting, caramel, wood and nuts aroma. Soluble in ethanol, propylene glycol and water, insoluble in non-volatile oil. |
Hazard Symbols | Xi - Irritant |
Risk Codes | R11 - Highly Flammable R36/37/38 - Irritating to eyes, respiratory system and skin. R10 - Flammable |
Safety Description | S3/7 - S9 - Keep container in a well-ventilated place. S16 - Keep away from sources of ignition. S29 - Do not empty into drains. S33 - Take precautionary measures against static discharges. S37/60 - S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
UN IDs | 1993 |
RTECS | RQ5665000 |
Hazard Class | 3 |
Packing Group | III |
Toxicity | GRAS(FEMA)。 |
content analysis | gas chromatography analysis with polar column according to GT-10-4. |
toxicity | GRAS(FEMA). |
use limit | limit FEMA(mg/kg): baked goods 10; Meat, meat sauce, broth 10. |
chemical properties | orange liquid with strong grape juice, grass, vegetables, mildew, roasted aroma, caramel, wood and nut aroma. Soluble in ethanol, propylene glycol and water, insoluble in non-volatile oil. |
use | GB 2760-1996 regulations allow the use of food spices. Mainly used to prepare nuts, cocoa, coffee, meat, bread, caramel and berry flavors. |
Production method | It is obtained by reacting vinegar anchor and acetaldehyde in the presence of ammonium hydroxide. |