bread crust distillate
 
Notes:
None found
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      What We Do
      Products List: View
      Product(s):
      Bread Crust Note Nat

      Flavor Use: Bread, Bread Crumbs, Biscuits, Crackers, Cake. Use Level: 200 – 600 ppm
       
       
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Category: flavor enhancers, flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.510 Natural flavoring substances and natural substances used in conjunction with flavors.
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Physical Properties:
Appearance: yellow to dark brown clear viscous liquid (est)
Food Chemicals Codex Listed: No
Soluble in:
 alcohol
 propylene glycol
 water
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Organoleptic Properties:
 bready  bread crust  
Taste Description:
Flavor Use: Bread, Bread Crumbs, Biscuits, Crackers, Cake. Use Level: 200 – 600 ppm
bready
  
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Cosmetic Information:
None found
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Suppliers:
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Natural Advantage
Bread Crust Note Nat
Flavor: Bread Crust, Toasted Bread, Crackers, Biscuits, Cake
Flavor Use: Bread, Bread Crumbs, Biscuits, Crackers, Cake. Use Level: 200 – 600 ppm
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor enhancers, flavoring agents
Recommendation for bread crust distillate usage levels up to:
 not for fragrance use.
 
Recommendation for bread crust distillate flavor usage levels up to:
  600.0000 ppm in the finished product.
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Safety References:
None found
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References:
None found
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Other Information:
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
bready
bready
 coffee furanoneFL/FR
 furfuralFL/FR
buttery
 acetyl butyrylFL/FR
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
 cycloteneFL/FR
 ethyl cyclopentenoloneFL/FR
 maltolFL/FR
 maltyl propionateFL/FR
5-methyl furfuralFL/FR
 shoyu furanoneFL/FR
 strawberry furanone acetateFL/FR
 toffee furanoneFL/FR
2,6-dimethyl pyrazineFL/FR
coconut
 coconut naphthalenoneFL/FR
gamma-octalactoneFL/FR
1-hydroxy-2-butanoneFL/FR
 popcorn pyrimidineFL/FR
fermented
 amyl alcoholFL/FR
 valeraldehydeFL/FR
floral
 phenethyl alcoholFL/FR
fruity
 cherry propanolFL/FR
 maltyl acetateFL/FR
herbal
white cognac oilFL/FR
 sulfurolFL/FR
 sulfuryl acetateFL/FR
minty
dextro-carvoneFL/FR
musty
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
 hazelnut pyrazineFL/FR
nutty
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-5-methyl furanFL/FR
2,3-dimethyl pyrazineFL/FR
 filbert pyrazineFL/FR
2,6-lutidineFL/FR
5-methyl quinoxalineFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl pyridineFL/FR
spicy
 caraway seed oleoresinFL/FR
tonka
 whiskey lactoneFL/FR
 
For Flavor
 
No flavor group found for these
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,4,5,6-tetrahydropyridineFL
(E)-aconitic acidFL
 coconut naphthalenoneFL/FR
 toffee furanoneFL/FR
acetic
 formic acidFL
berry
 maltyl acetateFL/FR
bready
 bread flavorFL
2-propionyl thiazoleFL
brown
 furfuralFL/FR
1-hydroxy-2-butanoneFL/FR
5-methyl furfuralFL/FR
burnt
 furfuryl alcoholFL
2-methyl quinoxalineFL
buttery
3,4-hexane dioneFL/FR
caramellic
 cycloteneFL/FR
 maltolFL/FR
 maltyl propionateFL/FR
 shoyu furanoneFL/FR
 strawberry furanone acetateFL/FR
cocoa
 butyraldehydeFL
coffee
 diisoamyl thiomalateFL
corn
2-acetyl pyridineFL/FR
2-acetyl-2-thiazolineFL
 popcorn pyrimidineFL/FR
creamy
 acetyl butyrylFL/FR
6-acetyl-1,2,3,4-tetrahydropyridineFL
floral
 phenethyl alcoholFL/FR
fruity
 cherry propanolFL/FR
fusel
 amyl alcoholFL/FR
white cognac oilFL/FR
jammy
 ethyl cyclopentenoloneFL/FR
lactonic
gamma-octalactoneFL/FR
meaty
 sulfurolFL/FR
 sulfuryl acetateFL/FR
metallic
2,5-dihydroxy-1,4-dithianeFL
minty
dextro-carvoneFL/FR
musty
2,3-dimethyl pyrazineFL/FR
 hazelnut pyrazineFL/FR
nutty
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
2-acetyl-5-methyl furanFL/FR
 coffee furanoneFL/FR
2,5-diethyl-3-methyl pyrazineFL
2,6-dimethyl pyrazineFL/FR
 filbert pyrazineFL/FR
2,6-lutidineFL/FR
5-methyl quinoxalineFL/FR
 peanut oxazoleFL
 sesame distillatesFL
popcorn
2-propionyl-2-thiazolineFL
roasted
2-acetyl pyrazineFL/FR
spicy
 caraway seed oleoresinFL/FR
toasted
 acetyl propionylFL/FR
waxy
 furfuryl octanoateFL
winey
 valeraldehydeFL/FR
woody
 whiskey lactoneFL/FR
yeasty
 faex extractsFL
 
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Potential Uses:
 biscuit 
 breadFL
 bread crumb 
 cakeFL
 cracker 
 toasted bread 
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 bread crust distillate
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