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Category: information only not used for fragrances or flavors
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Boiling Point: | 97.00 to 98.00 °C. @ 11.00 mm Hg
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Organoleptic Properties:
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| Odor Type: sulfurous |
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| Odor Strength: | very high ,
recommend smelling in a 0.01 % solution or less |
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| | fresh cabbage sauerkraut |
Odor Description:
at 0.01 % in propylene glycol. | aroma and taste at 0.5-2.0 ppm in aqueous solution as found in fresh cabbage, cole slaw, and sauerkraut |
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| Flavor Type: sulfurous |
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| | cabbage sauerkraut |
Taste Description:
| cabbage sauerkraut |
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | information only not used for fragrances or flavors |
| Recommendation for methyl hexanesulfinate usage levels up to: | | | not for fragrance use.
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| Recommendation for methyl hexanesulfinate flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
Articles:
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