diisoamyl thiomalate

FEMA	4096
CAS	68084-03-7
EINECS	268-416-7
JECFA Food Flavoring	1672
CoE Number	11454
Organoleptic Notes	1. Odor Type: coffee Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity:96 hour(s) at 100.00 % fermented coffee yeasty bread rye bread Odor Description:at 0.10 % in dipropylene glycol. fermented coffee yeast dark rye breadLuebke, William tgsc, (1987) Odor sample from: PFW Aroma Chemicals
Odor	coffee fermented, coffee, yeasty, bread, rye,
Flavor	coffee coffee, bready, yeasty, fermented,
Material Notes	Used as a food additive [EAFUS]

No suppliers are currently related to this material.

Become a FlavScents Supplier