2,4,5-trimethyl oxazole

FEMA	4394
CAS	20662-84-4
EINECS	243-952-4
JECFA Food Flavoring	1553
CoE Number	11424
Organoleptic Notes	1. Odor Type: nutty Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity: < 1 hour(s) at 100.00 % nutty nut skin roasted wasabi shellfish mustard vegetable Odor Description:at 100.00 %. nutty nut skin roasted wasabi shellfish mustard vegetableLuebke, William tgsc, (2008) Odor sample from: R C Treatt and Co Ltd
Odor	nutty nutty, nut, skin, roasted, wasabi, shellfish, mustard, vegetable,
Flavor	burnt burnt, nutty, hazelnut, oily, nut, skin, potato, earthy, mushroom,
Material Notes	Constit. of roast peanuts, French fries and roast beef volatiles

No suppliers are currently related to this material.

Become a FlavScents Supplier