W252204
姜油
natural, FCC, FG
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关于此项目
Organoleptic:
ginger; citrus; woody; spicy
Grade:
FG, Halal, Kosher, natural
Biological source:
Zingiber officinale Roscoe
Food allergen:
no known allergens
biological source
Zingiber officinale Roscoe
grade
FG, Halal, Kosher, natural
reg. compliance
EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 182.20
optical activity
[α]20/D −39°, neat
refractive index
n20/D 1.49 (lit.)
bp
254 °C (lit.)
density
0.871 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ginger; citrus; woody; spicy
General description
姜油中一般含有姜烯、ar-姜黄烯、β-bisabolene和β-sesquiphellandrene等倍半萜碳氢化合物和香叶醛、橙花醛和莰烯等单萜。
Biochem/physiol Actions
30 ppm时具有味觉
Preparation Note
提取方法： 水蒸气蒸馏
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
150.8 °F - closed cup
flash_point_c
66 °C - closed cup
法规信息
植物油/植物胶产品
此项目有
Essential oil composition of diploid and tetraploid clones of ginger (Zingiber officinale Roscoe) grown in Australia.
Wohlmuth H, et al.
Journal of Agricultural and Food Chemistry, 54(4), 1414-1419 (2006)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 66-66 (2005)
Mosciano, G.
Perfumer & Flavorist, 24, 50-50 (1999)
商品
The EU’s definition of natural flavors is under review as GMM use in fermentation raises questions. Learn how regulations and consumer perceptions may shift.
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