| Trivial Name | bread crust distillate |
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| None found |
| Publications by J-Stage | |
| Characteristic Coloring Curve for White Bread during Baking | |
| Odorant Transfer Characteristics of White Bread during Baking | |
| Wikipedia: | View |
| Natural Advantage |
| Material listed in food chemical codex | No |
| Solubility | |
| alcohol | Yes |
| propylene glycol | Yes |
| water | Yes |
| Flavor Type: Bready | |
| bready, bread crust, bread baked, baked, toasted | |
| General comment | Bready |
| Applications | |
| Flavoring purposes | Biscuit , Bread , Cake |
| Other purposes | Cracker , Toasted bread |
| 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: | |||
| flavor enhancers, flavoring agents | |||
| Recommendation for bread crust distillate usage levels up to: | |||
| not for fragrance use. | |||
| Recommendation for bread crust distillate flavor usage levels up to: | |||
| 600.0000 ppm in the finished product. | |||
| None found |