Spicy
CLOVES, ALL SPICE
Compound number |
 |
Active compound |
Eugenol |
Common sources |
Microbial contamination, wild yeast or aging |
Concentration |
120 ㎍/L |
Threshold in beer |
40 ㎍/L |
Exposure control |
No specific measures for skin protection required. Avoid eye contact. |
Disposal after use |
Standard liquid waste disposal |