acetyl propionyl

FEMA	2841
CAS	600-14-6
EINECS	209-984-8
JECFA Food Flavoring	410
CoE Number	2039
Organoleptic Notes	1. Odor Type: buttery Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:12 hour(s) at 100.00 % pungent sweet buttery creamy caramellic nutty cheesy Odor Description:at 1.00 % in dipropylene glycol. pungent sweet butter creamy caramel nutty cheeseLuebke, William tgsc, (1987) Odor sample from: Fritzsche Dodge & Olcott, Inc. buttery nutty toasted caramellic buttery Odor Description:Buttery, nutty, toasted, caramellic, diacetyl and acetoin notesMosciano, Gerard P&F 22, No. 1, 57, (1997)
Odor	buttery pungent, sweet, buttery, creamy, caramellic, nutty, cheesy, toasted
Flavor	toasted toasted, buttery, caramellic, marshmallow, molasses,
Material Notes	Flavour ingredient. Present in peach, wheat bread, yoghurt, cocoa, coffee, black tea, roasted barley, roasted filbert and other foodstuffs

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