black currant bud absolute

Full Material List
ribes nigrum l. bud absolute

Identifiers

FEMA 2346
CAS 97676-19-2
EINECS N/A
Synonyms
  • absolute black currant buds
  • blackcurrant bud abs burgundy LMR (IFF)
  • blackcurrant buds bourg. absolute
  • botrycarpum nigrum bud absolute
  • bourgeon de cassis absolute
  • bourgeons de cassis absolute
  • cassis bourgens absolute
  • cassis bourgeon absolute 100
  • cassis bud absolute (ribes nigrum)
  • cassis, absolute, natural
  • black currant absolute
  • black currant absolute, colorless (for fragrance) (Robertet)
  • currant black bud absolute
  • black currant bud abs 65 PCT PG
  • black currant bud abs MD 37 PCT TEC
  • black currant bud abs miglyol
  • black currant bud absolute burgundy
  • black currant bud absolute France
  • black currant buds absolute
  • black currant buds incolor abs MD
  • black currant buds selection
  • black current absolute colorless
  • grossularia nigra bud absolute
  • ribes cyathiforme bud absolute
  • ribes nigrum bud absolute
  • ribes nigrum var. europaeum bud absolute
  • ribes nigrum var. pauciflorum bud absolute
  • ribes olidum bud absolute
  • ribes pauciflorum bud absolute
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII GKE1188837
CoE Number N/A
XlogP3-AA N/A
Molecular Weight N/A
Molecular Formula N/A

Organoleptic

Organoleptic Notes
  • 1. Odor Type: spicy Substantivity:344 Hour(s)
  • currant bud black currant bud green spicy herbal berry fruity blackberry jammy incense
  • Odor Description:at 10.00 % in dipropylene glycol. powerful green spicy herbal berry fruity blackberry jammy incenseLuebke, William tgsc, (1988)
  • Odor sample from: Charabot & Co., Inc.
Odor spicy
currant, bud, black, green, spicy, herbal, berry, fruity, blackberry, jammy, incense,
Flavor spicy
currant, bud, black, green, spicy, catty, narcissus, blackberry, tropical, woody, incense,

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Properties

Food Chemicals Codex Listed No
Appearance yellow green to dark green crystalline paste to solid (est)
Assay N/A
Specific Gravity 1.08000 to 1.10100 @ 25.00 °C.
Lbs/Gal (est) 8.987 to 9.161
Refractive Index 1.50500 to 1.52000 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 158.00 °F. TCC ( 70.00 °C. )
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) N/A
Soluble In
  • alcohol
  • water, 3.894e-019 mg/L @ 25 °C (est)
  • water
Occurrence
  • currant black currant fruit