biological source
Mentha arvensis
grade
Kosher
origin
China origin
refractive index
n20/D 1.460 (lit.)
bp
218 °C/760 mmHg (lit.)
application(s)
flavors and fragrances
organoleptic
minty; camphoraceous
Biochem/physiol Actions
Odor at 1.0%
Taste at 10 ppm
Preparation Note
Extraction method: steam distillation
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
150.0 °F - closed cup
flash_point_c
65.56 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
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Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 54-54 (2005)
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