H351：암을 일으킬 것으로 의심됨 (노출되어도 암을 일으키지 않는다는 결정적인 증거가 있는 노출경로가 있다면 노출경로 기재)
예방조치문구
P201：사용 전 취급 설명서를 확보하시오.
P202：모든 안전 조치 문구를 읽고 이해하기 전에는 취급하지 마시오.
P281：요구되는 개인 보호구를 착용하시오
P308+P313：노출 또는 접촉이 우려되면 의학적인 조치· 조언를 구하시오.
P405：밀봉하여 저장하시오.
P501：...에 내용물 / 용기를 폐기 하시오.
샤프란꽃추출물 화학적 특성, 용도, 생산
화학적 성질
True saffron is native to Asia Minor and southern Europe. Several varieties of C. sativus L. are known and cultivated in various countries (e.g., France, Spain, Turkey, Greece and Italy). The varieties C. sativus thomasii Ten and C. orsini Parl. are commonly cultivated in Italy. This herbaceous plant is approximately 30 cm (12 in.) tall, has bulbous roots usually branched by smaller fibrous roots, an erect, white, thin scape terminated by purple inflorescences and three red-orange stigmas. The mature stigmas are collected during a short blooming season to produce the spice saffron. Saffron has a sweet, spicy, floral odor with a fatty, herbaceous undertone and a slightly bitter taste. For coloring purposes, the less expensive dried flowers of the American or Mexican saffron (Carthamus tinctorius L., family Compositae) are used in lieu of saffron. However, these varieties have a scarcely perceptible flavor
출처
Taste characteristics at 40 ppm: sweet, tobacco, rum, brown, woody and slightly spicy
