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danish flavor

Danish flavor is a flavoring ingredient characterized by a bready note, commonly used to impart bakery nuances to flavored products.

General Material Description

Danish flavor is a flavoring compound known primarily for its bready sensory quality. It manifests as a flavor additive that imparts bakery-like notes, often described as reminiscent of freshly baked goods. This flavor component belongs to the broad class of food flavorings and is sometimes referred to by the synonym "danish bready." Its organoleptic profile makes it suitable for enhancing sweetness and bakery impressions in diverse flavored products. The compound is accessible through commercial flavor houses and is recognized in chemical databases such as PubChem. It is derived through synthesis or extraction methods designed to simulate natural bakery aromas for use in flavor formulations.

Occurrence, Applicability & Potential Uses

Danish flavor occurs primarily as a synthesized or formulated ingredient designed to replicate the sensory aspects of bakery products, particularly those typical of Danish-style pastries. Its primary application is in flavoring of food products across categories, where a bready or bakery facet is desired. Usage spans bakery goods, confectionaries, and flavored snack items to improve or simulate freshly baked character. It is recognized under FEMA (US) flavoring guidelines and is employed in accordance with prevailing regulatory standards for flavor additives. Danish flavor is not intended for fragrance use but is suitable for addition in precise concentrations within the food industry.

Physico-Chemical Properties Summary

The physico-chemical attributes of danish flavor influence its applicability in flavor systems. These include stability under typical food processing temperatures and compatibility with other flavor components to maintain the characteristic bready note. The compound is sufficiently volatile to contribute perceptible aroma but stable enough to resist degradation during formulation and storage. Its solubility and reactivity profile allow incorporation into diverse matrices without adverse interactions. The molecular structure supporting the bakery aroma results in sensory efficacy at low concentrations, facilitating its use within recommended safety limits.

FAQ

What is Danish flavor and what sensory characteristics does it have?
Danish flavor is a food flavoring ingredient notable for its bready sensory property. It imparts aroma qualities reminiscent of baked Danish-style pastries, contributing a bakery note that enhances flavor profiles in various food products. This flavor is primarily recognized for adding a warm, bread-like nuance that complements sweet and savory formulations.
Where is Danish flavor commonly used and how is it applied in products?
Danish flavor is widely applied in flavored food products, including bakery goods, confectioneries, and snacks that benefit from a fresh bread or pastry-like aroma. It is formulated into flavor blends and added at controlled levels to provide the characteristic bready note. The flavor is not intended for use in fragrances and is typically employed in product categories governed by food flavoring regulations.
What safety information and regulatory standards apply to Danish flavor?
Danish flavor is considered safe within standard usage levels for food flavoring applications, with no specific hazards or precautionary statements identified under GHS classification. Its usage is aligned with FEMA (US) guidelines for flavorings. Usage in fragrance products is not recommended, and safety data for toxicity via oral, dermal, or inhalation routes is not fully established. Users should adhere to regional regulatory frameworks and recommended usage levels to ensure compliance.

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Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name danish flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Bready
bready
General comment Danish bready

Potential Uses

Applications
Flavoring purposes Danish

Safety Information

Safety information

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
Pictogram
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:
flavored products of all types
Recommendation for danish flavor usage levels up to:
not for fragrance use.

Safety references

None found