caramel dione

FEMA	3269
CAS	13494-07-0
EINECS	236-811-3
JECFA Food Flavoring	421
CoE Number	2235
Organoleptic Notes	1. Odor Type: caramellic Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:83 hour(s) at 0.10 % in propylene glycol caramellic sugar burnt sugar brown maple toffee molasses whiskey nutty coffee Odor Description:at 1.00 % in propylene glycol. caramellic burnt sugar brown maple toffee molasses whiskey nutty coffeeLuebke, William tgsc, (2021) Odor sample from: Vigon International sweet brown sugar maple caramellic Odor Description:Sweet, brown, sugary, maple, cyclotene-like, caramellicMosciano, Gerard P&F 19, No. 1, 27, (1994)
Odor	caramellic caramellic, sugar, burnt, brown, maple, toffee, molasses, whiskey, nutty, coffee, sweet
Flavor	caramellic caramellic, toffee, maple, sugar, brown, molasses, creamy, buttery, sweet
Material Notes	Constit. of coffee and cooked cured pork. Flavouring agent

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