liqueur flavor
Identification
| Name | liqueur flavor |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | New concepts available: Cacao. The following flavors are under development: mango/pimento, rooibos/physalis, roobos/hibiscus, honeybush/papaya and maruls/ginger/cardamon. |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavored products of all types |
| Recommendation for liqueur flavor usage levels up to | not for fragrance use. |
Symrise AG
Always Insiring More
Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
Potential Uses
Natural Occurrence
Synonyms
liqueur flavor
PubMed:
Effect of light and sweeteners on color in an amaretto-type liqueur.
PubMed:
Headspace solid-phase microextraction-gas chromatography-mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims.
PubMed:
Determination of anethole in serum samples by headspace solid-phase microextraction-gas chromatography-mass spectrometry for congener analysis.