valeraldehyde

FEMA	3098
CAS	110-62-3
EINECS	203-784-4
JECFA Food Flavoring	89
CoE Number	93
Organoleptic Notes	1. Odor Type: fermented fermented bready fruity nutty berry Odor Description:at 1.00 % in dipropylene glycol. fermented bready fruity nutty berry fermented bready fruity berry Odor Description:Diffusive, fermented, bready, fruity with berry nuancesMosciano, Gerard P&F 19, No. 2, 55, (1994)
Odor	fermented fermented, bready, fruity, nutty, berry
Flavor	winey winey, fermented, bready, cocoa, chocolate,
Material Notes	Found in olive oil and several essential oils. Also present in Bantu beer, plum brandy, cardamom, coriander leaf, rice, Bourbon vanilla, clary sage, cooked shrimps, scallops, apple, banana, sweet cherry, blackcurrant and other foods

No suppliers are currently related to this material.

Become a FlavScents Supplier