| Trivial Name | mandarin specialty |
| Synonyms |
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| Material listed in food chemical codex | No |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.905 to 7.822 |
| Refractive Index | 1.44 to 1.46 @ 20 °C |
| Acid Value | 6 max KOH/g |
| Solubility | |
| alcohol | Yes |
| water | No |
| Odor Type: Citrus | |
| mandarin, citrus, floral, orange bitter orange, orange, terpenic, aldehydic, orange rind, neroli | |
| General comment | At 10.00 % in propylene glycol. powerful fresh citrus aldehydic mandarin |
| This speciality combines the powerful fresh, citrus, aldehydic note of mandarin. | Citrus, Aldehydic |
| A very diffusive and natural note of the green mandarin. | Citrus, Green, Fruity |
| 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: | |||
| fragrance agents | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for mandarin specialty flavor usage levels up to: | |||
| not for flavor use. | |||
| None found |