Dry herbaceous coconut odour and taste at low
740C - 760C
12 Months in Full sealed Containers
It is one of the most important constituent of coconut flavours. It is also used
effectively in nut, caramel, butter, date, fig, root beer etc. Frequently used
in various vanilla compositions. Its extra ordinary stability towards heat makes
it excellent for flavour meant for baked goods. The concentration in finished
products is usually less then 30 ppm.