peanut oxazole

FEMA	3525
CAS	22694-96-8
EINECS	N/A
JECFA Food Flavoring	1559
CoE Number	2319
Organoleptic Notes	1. Odor Type: musty Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity: < 1 hour(s) at 100.00 % musty nutty vegetable cocoa nut skin bread crust phenolic woody Odor Description:at 0.10 % in dipropylene glycol. musty nutty vegetable cocoa nut skin bread crust phenolic woodyLuebke, William tgsc, (2021) Odor sample from: FRUTAROM USA INC, musty nutty vegetable cocoa brown bready caramellic Odor Description:Musty, nutty, vegetative, cocoa, brown, bready and caramellicMosciano, Gerard P&F 21, No. 6, 49, (1996)
Odor	musty musty, nutty, vegetable, cocoa, nut, skin, bread, crust, phenolic, woody, brown, bready, caramellic
Flavor	nutty musty, nutty, vegetable, cocoa, coffee, bready, nut, skin, beany, brown, bitter
Material Notes	Volatile flavour constit. of boiled beef and roasted peanuts. Used as flavour enhancer in fish products

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