sherry fragrance
Identification
| Name | sherry fragrance |
Regulatory
Physical Properties
| Appearance | colorless to yellow clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.94000 to 0.98000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.822 to 8.155 |
| Refractive Index | 1.46000 to 1.49000 @ 20.00 °C. |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 100.00 %. |
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 | fragranced products of all types |
| Recommendation for sherry fragrance flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
sherry fragrance
PubMed:
Bridging the gap: perceived educational needs in the inpatient to home care setting for the person with a new ostomy.
PubMed:
Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
PubMed:
Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:
Chromatography-olfactometry study of the aroma of fino sherry wines.
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Evaluation of the active odorants in Amontillado sherry wines during the aging process.
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Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes.
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Defining the typical aroma of sherry vinegar: sensory and chemical approach.
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Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid.
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Analytical study of aromatic series in sherry wines subjected to biological aging.
PubMed:
Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce.