| Trivial Name | garlic oleoresin |
| Short Description | allium sativum oleoresin |
| Synonyms |
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| Material listed in food chemical codex | No |
| Flash Point TCC Value | 75.56 °C TCC |
| Shelf life | 12 months (or longer if stored properly.) |
| Odor Type: Sulfurous | |
| onion, garlic, pungent, sulfurous, roasted, savory | |
| General comment | At 0.10 % in propylene glycol. onion garlic pungent sulfury |
| Mosciano, Gerard P&F 19, No. 4, 45, (1994) | Roasted, onion, garlic, with sulfury savory HVP-like nuances |
| Flavor Type: Garlic | |
| burnt, roasted, onion, garlic | |
| Mosciano, Gerard P&F 19, No. 4, 45, (1994) | At 0.10 %. Burnt, roasted, sauteed, onion and garlic |
| (data available) |
| 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: | |||
| flavoring agents and adjuvants | |||
| Recommendation for garlic oleoresin usage levels up to: | |||
| not for fragrance use. | |||
| European Food Safety Authority (EFSA) reference(s): |
| Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf |