| FEMA | N/A |
| CAS | 61789-92-2 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | balsamic balsamic, resinous, incense, amber, woody, frankincense, greasy, |
| Flavor | N/A |
| Material Notes | Mastic or Mastix is a natural oleoresin, produced in the very small tree, Pistacia Lentiscus, as a physiological material. In order to obtain the oleoresin, however, it is necessary to make incisions in the trunk. The exuded oleoresin soon solidifies and becomes hard and brittle. Mastic is produced in various Mediterranean countries, but most of the world production comes from the small Greek island of Chios, just offshore from Izmir in Turkey. Smaller quantities are collected in Algeria, Morocco and the Canary islands. tsca definition 2008: extractives and their physically modified derivatives. it is a product which may contain resin acids and their esters, terpenes, and oxidation or polymerization products of these terpenes. (pistacia lentiscus, anacardiaceae). the sap of the pistacia tree; mastic asphalt (nm) which is an asphalt like petroleum product, is also available. Used as a food additive [EAFUS] |