potato flavor

General Material Information

Trivial Name	potato flavor
Synonyms	potato flavor natural

None found

Publications by PubMed
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
Intragenic crop improvement: combining the benefits of traditional breeding and genetic engineering.
Identification of potent odorants formed during the preparation of extruded potato snacks.
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking.
Glutamate and the flavor of foods.

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Material listed in food chemical codex	No
Specific gravity	@ 20 °C
Pounds per Gallon	8.664 to 8.747
Refractive Index	1.421 to 1.431 @ 20 °C
Flash Point TCC Value	105 °C TCC
Solubility
alcohol	Yes
water, slightly	Yes
water	No

Applications	flavored products of all types
Flavoring purposes	Potato

Preferred SDS: View

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Category:
flavored products of all types
Recommendation for potato flavor usage levels up to:
	not for fragrance use.

None found