champaca fragrance
fragranced products of all types
| Category: |
fragranced products of all types |
| IUPAC Name: |
champaca fragrance |
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Food Chemicals Codex Listed: | No |
| Soluble in: |
| | alcohol |
| Insoluble in: |
| | water |
Safety Information:
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| 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 |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
| Not determined |
| Dermal Toxicity: |
| Not determined |
| Inhalation Toxicity: |
| Not determined |
Safety in Use Information:
| Category: |
| fragranced products of all types |
| IFRA fragrance material specification: |
| | Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l. |
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| Recommendation for champaca fragrance flavor usage levels up to: |
| | not for flavor use. |
Other Information:
| Export Tariff Code: | 3302.90.0010 |
| Wikipedia: | View |
Potential Blenders and core components :
Occurrence (nature, food, other):
Synonyms:
| | champaca fleuressence (PerfumersWorld) |
