| organoleptics : | |
| odor type : | sulfurous |
| odor strength : | high ,
recommend smelling in a 0.10 % solution or less |
odor description :
at 0.10 % in propylene glycol. | onion garlic pungent sulfury |
| taste description³ : | at 0.10 %.
Burnt, roasted, sauteed, onion and garlic |
| properties : | |
| appearence : | yellow liquid |
| Food Chemicals Codex Listed : | No |
| shelf life : | 12.00 month(s) or longer if stored properly. |
| safety : | |
| Oral Toxicity(LD50) : |
Not determined
|
| Dermal Toxicity(LD50) : |
Not determined
|
| | |
| flash point ( Deg. F. ) : | 168.00 °F. TCC ( 75.56 °C. )
|
| | |
| recommendation for garlic oleoresin usage levels up to : | | | not for fragrance use.
|
| | |
| safety links : | |
| other : | |
| |
|
| references : | |
| reference : | Mosciano, Gerard P&F 19, No. 4, 45, (1994)³ |
|
| synonyms : |
| | allium sativum l. oleoresin | | | garlic oleoresin (allium sativum) |
| (odor and/or flavor) used in : |
| | coffee | | | garlic | | | onion |
|