bread flavor

Notes :

Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.

Suppliers :
Fleurchem :	bread flavor
organoleptics :
odor description :	bread
properties :
Food Chemicals Codex Listed :	No
flash point :	not determined
safety :
Oral Toxicity(LD50) :
	Not determined
Dermal Toxicity(LD50) :
	Not determined
Inhalation Toxicity(LC50) :
	Not determined

safety in use :

recommendation for bread flavor usage levels up to :
	not for fragrance use.
safety references :

references :
other :

synonyms :
	bread flavor
stability :
(odor and/or flavor) blends with :
2-	acetyl pyrazine
2-	acetyl pyrrole
2-	acetyl-2-thiazoline
	butyraldehyde
	caraway seed oleoresin
dextro-	carvone
	coffee furanone
2,5-	dihydroxy-1,4-dithiane
	diisoamyl thiomalate
2,6-	dimethyl pyridine
	filbert pyrazine
	furfural
	furfuryl alcohol
	furfuryl octanoate
laevo-	glutamic acid
	maltol
2-	octen-4-one
	orangeflower concrete morocco
	phenethyl butyrate
2-	propionyl thiazole
	propyl nonanoate
	shoyu furanone
	toffee furanone
	valeraldehyde
(odor and/or flavor) used in :
	bread

information only - not sold by The Good Scents Company.