Registration Dossier
Registration Dossier
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EC number: 203-013-1 | CAS number: 102-20-5
Boiling point
Administrative data
Link to relevant study record(s)
Description of key information
The boiling point was determined to be 325 °C at 1013.25 hPa.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 325 °C
Additional information
A literature review was conducted. In a weight of evidence approach the literature values were evaluate. Rojahn and v.Soden 1900 report the boiling point to be 330 °C at 1013.25 hPa. Marie et al, 1919 report the boiling point to be 330 °C. Furthermore in the Online Edition: "Specifications for Flavourings" provided by JECFA the boiling point was reported to be 325 °C and Baker et al, 2004 C report the boiling point to be 325 °C at 1013.25 hPa. All reported values are in the same range and was therefore regarded as reliable.
The JECFA database was regarded as most reliable as detailed information about the method was available. Thus, the boiling point of 325 °C was chosen as chosen as key value for chemical safety assessment.
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