dimethyl benzyl carbinol

FEMA	2393
CAS	100-86-7
EINECS	202-896-0
JECFA Food Flavoring	1653
CoE Number	84
Organoleptic Notes	1. Odor Type: floral Odor Strength:low Substantivity:6 hour(s) at 100.00 % clean floral green rose cortex oily rhubarb Odor Description:at 100.00 %. clean floral green rose cortex oily rhubarbLuebke, William tgsc, (1982) Odor sample from: Berje Inc.
Odor	floral clean, floral, green, rose, cortex, oily, rhubarb,
Flavor	medicinal medicinal, floral, phenolic, narcissus, cinnamyl,
Material Notes	Flavouring ingredient. Present in cocoa

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