pickle flavor
Identification
| Name | pickle flavor |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | sour salty spicy dill |
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 pickle flavor usage levels up to | not for fragrance use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
sweet relish
pickle flavor
dill
pickle flavor natural
PubMed:
Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation.
PubMed:
Bio-functional pickles that reduce blood pressure of rats.
PubMed:
Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
PubMed:
Survival of Escherichia coli O157:H7 in cucumber fermentation brines.
PubMed:
Decolorization of molasses melanoidins and palm oil mill effluent phenolic compounds by fermentative lactic acid bacteria.
PubMed:
Decolorization of molasses wastewater by Lactobacillus plantarum No. PV71-1861.