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Category:fragranced products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to amber yellow clear liquid (est) |
| Assay: | 99.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Soluble in: |
| | alcohol |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: citrus |
| lemon |
| Odor Description:at 100.00 %. lemon pie |
| 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 |
| IFRA fragrance material specification: | | | d-, l-and dl-Limonene and natural products containing substantial amounts of it, should only be used when the level of peroxides is kept to the lowest practical level, for instance by adding antioxidants at the time of production. Such products should have a peroxide value of less than 20 millimoles peroxides per liter, determined according to the FMA method, which can be downloaded from the IFRA website (see Analytical Methods). |
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| Recommendation for lemon pie 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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