meets purity specifications of JECFA
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
4 (vs air)
0.18 mmHg ( 20 °C)
n20/D 1.4161 (lit.)
202-203 °C (lit.)
−4 °C (lit.)
0.927 g/mL at 25 °C (lit.)
flavors and fragrances
see Safety & Documentation for available documents
no known allergens
cheese; fatty; sour
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Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Skin Corr. 1C
6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
215.6 °F - closed cup
102 °C - closed cup
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In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.