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Category:fragranced products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow to yellow clear liquid (est) |
| Assay: | 99.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.04380 to 1.04830 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 8.685 to 8.723
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| Refractive Index: | 1.45110 to 1.46160 @ 20.00 °C.
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| Flash Point: | 146.00 °F. TCC ( 63.33 °C. )
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| Soluble in: |
| | alcohol |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: bready |
| bread baked bready bread crust |
| Odor Description:at 1.00 % in dipropylene glycol. baked bread |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | fragranced products of all types |
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| Recommendation for baked bread fragrance flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
| Export Tariff Code: | 3302.90.0010 |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
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