methional

FEMA	2747
CAS	3268-49-3
EINECS	221-882-5
JECFA Food Flavoring	466
CoE Number	125
Organoleptic Notes	1. Odor Type: vegetable musty potato tomato earthy vegetable creamy Odor Description:at 0.10 % in propylene glycol. musty potato tomato earthy vegetable creamy vegetable oily creamy tomato potato yeasty bready cheesy limburger cheese savory meaty brothy Odor Description:at 0.10 %. Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuanceMosciano, Gerard P&F 24, No. 5, 41, (1999)
Odor	vegetable musty, potato, tomato, earthy, vegetable, creamy, oily, yeasty, bready, cheesy, limburger, cheese, savory, meaty, brothy
Flavor	tomato musty, tomato, potato, vegetable, moldy, cheesy, onion, beefy, brothy, egg, nog, seafood,
Material Notes	Flavouring ingredient. Present in concord grape, asparagus, baked potato, wheat bread, other breads, Swiss cheese, cocoa, roasted filbert, roasted peanut and other foodstuffs

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