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2,4,5-Trimethyl-3-oxazoline, cis + trans possesses the characteristic meat aroma hences used for flavoring application. Used as flavour enhancer in fish
Henk W. Brinkman, Harald Copier, Joop J. M. De Leuw, Sing Boen T.Components contributing to beef flavor. Analysis of the headspace volatiles of beef broth. J. Agric. Food Chem. 1972, 20(2),177-181.
Donald S. Mottram.The Maillard Reaction: Source of Flavour in Thermally Processed Foods. Flavours and Fragrances. 2007, 269-283o.
Hazard Statements: H226-H303-H315-H319-H335
Flammable liquid and vapour. May be harmful if swallowed. Causes skin irritation. Causes serious eye irritation. May cause respiratory irritation.
Precautionary Statements: P210-P261-P303+P361+P353-P305+P351+P338-P405-P501a
Keep away from heat/sparks/open flames/hot surfaces. - No smoking. Avoid breathing dust/fume/gas/mist/vapours/spray. IF ON SKIN (or hair): Remove/Take off immediately all contaminated clothing. Rinse skin with water/shower. IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. Store locked up. Dispose of contents/container in accordance with local/regional/national/international regulations.