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W353205 Aldrich

3-Decen-2-one

predominantly trans, ≥97%, stabilized, FG

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Properties

Related Categories A - D, A-D, Alphabetical Listings, C-D, Certified Food Grade Products,
biological source   synthetic
grade   FG
  Halal
  Kosher
reg. compliance   EU Regulation 1334/2008 & 872/2012
InChI Key   JRPDANVNRUIUAB-CMDGGOBGSA-N
assay   ≥97%
contains   α-Tocopherol. synthetic as stabilizer
refractive index   n20/D 1.45(lit.)
bp   125 °C/12 mmHg(lit.)
density   0.847 g/mL at 25 °C(lit.)
Certification   Kosher, BSE/TSE, non-animal source, GMO-free, food allergen
See Safety & Documentation for available documents
Organoleptic   fatty; green; jasmine; meaty; earthy; waxy; citrus; vegetable; pear
food allergen   no known allergens

Description

Application

Possible applications: Apricot, peach, watermelon, pear, cucumber, and tropical fruits, dairy flavors such as milks creams and cheeses. Fatty notes in chicken, fat replacers and lard. Used in mandarin, tangerine, grapefruit and other citrus flavors.

Biochem/physiol Actions

Taste at 1 to 5 ppm

Other Notes

Natural occurrence: Mushrooms.

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Packaging

1 kg in glass bottle

100 g in glass bottle

Price and Availability


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Safety & Documentation

Safety Information

Symbol 
GHS07  GHS07
Signal word 
Warning
Hazard statements 
Precautionary statements 
WGK Germany 
3
Flash Point(F) 
197.6 °F
Flash Point(C) 
92 °C
Protocols & Articles

Articles

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

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Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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