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Fusing Point 10-11 °C Sulfides Flavor Agents With Refractive Index 1.473-1.491 Designed for Flavor Creation and Food Industry
| Logp: | 2.90 |
|---|---|
| Purity: | 99.7% |
| Fusing Point: | 10-11 °C (lit.) |
2 Methyltrahydrofuran 3 one Sulfides Flavor Compounds Einecs No 221 685 4 Natural Source for Food Industry Applications
| Point Of Flammability: | >230 °F |
|---|---|
| Aromaprofile: | Onion, Garlic, Sulfurous |
| Cas No: | 3188-00-9 |
Einecs No 221 685 4 Sulfides Flavors with Storage Temp Sealed In Dry and Cas No 3188 00 9 Used in Food Flavor Formulation
| Form: | P |
|---|---|
| Einecs No: | 221-685-4 |
| Aromaprofile: | Onion, Garlic, Sulfurous |
Fusing Point 10-11 °C Sulfide Aroma Chemicals Containing Chloride 0.01 Percent Suitable for in Complex Fragrance Blends
| Cas No: | 3188-00-9 |
|---|---|
| Storageconditions: | Store In A Cool, Dry Place Away From Light |
| Biological Source: | Synthetic |
Cas No 3188-00-9 Sulfides Flavors Offering Varying Boilingpoint and Flavor Characteristics for in Food Industry Applications
| Form: | P |
|---|---|
| Storage Temp: | Sealed In Dry,Room Temperature |
| Biological Source: | Synthetic |
Einecs No 2216854 Sulfides Flavor Agents Featuring Garlic Aromaprofile Suitable for Food Industry and Flavor Development
| Form: | P |
|---|---|
| Shelflife: | 12 To 24 Months |
| Cas No: | 3188-00-9 |
Beverages Aromatic Flavor Compounds Formula Weight 13216 Engineered to Deliver Superior Flavor Profiles in Food Industry
| Application: | Food, Beverages, Cosmetics, Personal Care |
|---|---|
| Usage: | Food Flavor |
| Formula Weight: | 132.16 |
Shelflife 12 To 24 Months Sulfides Flavors Garlic Aromaprofile and Point Of Flammability Over 230 Degrees Fahrenheit Designed for Food Industry
| Shelflife: | 12 To 24 Months |
|---|---|
| Boiling Piont: | 60-61 °C0.8 Mm Hg |
| Form: | P |
Boilingpoint Varies Depending On Specific Sulfide Sulfides Flavor Compounds Chloride 001 Percent Ideal For Food Industry Applications
| Biological Source: | Synthetic |
|---|---|
| Point Of Flammability: | >230 °F |
| Cas No: | 3188-00-9 |
Food Flavor Flavors and Fragrances Source Natural Or Synthetic Usage Level Typically 0.01 Percent To 5 Percent In Final Product
| Cas Number: | 65505-17-1 |
|---|---|
| Usage Level: | Typically 0.01% To 5% In Final Product |
| Content: | ≥99% |