| FEMA | 3383 |
| CAS | 2294-76-0 |
| EINECS | 218-937-0 |
| JECFA Food Flavoring | 1313 |
| CoE Number | 11412 |
| Organoleptic Notes |
|
| Odor | fatty fatty, tallow, green, pepper, bell, mushroom, herbal, |
| Flavor | N/A |
| Material Notes | Maillard prod. formed by thermal interaction of KCX33-O and aminoacids. A major contributor to the unpalatable taste of soy flour and protein isolates. The major odour active basic compd. in roast lamb fat. Also present in aroma of grilled/fried chicken, pork and beef, roasted sesame seeds, roasted peanuts roasted filbert, ambrette seed oil, bell pepper and coriander oil. Flavouring ingredient |