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mandarin flavor

Mandarin flavor is a citrus aroma resembling mandarin oranges, commonly used to impart a fresh, fruity note in flavored products.

General Material Description

Mandarin flavor is a type of fruit-derived flavoring characterized by a bright, citrus aroma similar to that of fresh mandarin oranges. It is classified as a flavor compound widely used to reproduce or enhance the mandarin citrus profile in various products. This flavor typically presents a refreshing scent that captures the sweet, tangy notes found in the mandarin fruit, also known by its botanical name Citrus reticulata. Within chemical databases such as PubChem, mandarin flavor is cataloged based on its sensory properties and usage in formulations. Sourced primarily from natural mandarin oils or synthesized to mimic its profile, mandarin flavor is common in flavored products ranging from beverages to confections, offering a distinctive citrus component.

Occurrence, Applicability & Potential Uses

Mandarin flavor naturally occurs in mandarin fruit, where it contributes to the fruit's characteristic sweetness and citrus aroma. This compound finds broad applicability in the flavor industry, specifically in flavored products of all types, where it imparts a recognizable mandarin citrus note. Due to its pleasant sensory attributes, it is utilized to enhance or recreate the fresh mandarin flavor in beverages, confections, and various culinary applications. Regulatory frameworks such as FEMA (US) govern the use of mandarin flavor in food and beverage products, ensuring its safe and appropriate inclusion according to established standards. Its use is primarily focused on flavoring rather than fragrance applications.

Physico-Chemical Properties Summary

The physico-chemical properties of mandarin flavor influence its behavior in product formulation and stability. As a citrus-based aromatic, it typically exhibits volatility that facilitates rapid release of its scent and flavor upon consumption or exposure. The compound is soluble in suitable solvents commonly used in food flavoring systems, allowing efficient blending into aqueous or lipid-based matrices. Its chemical profile supports a clean, fresh citrus note without overpowering bitterness. These properties enable formulators to achieve balanced sensory effects in a range of products, from beverages to candies. No significant hazards have been identified, simplifying handling and incorporation within flavor blends.

FAQ

What is mandarin flavor and where does it come from?
Mandarin flavor refers to the citrus aromatic profile derived from mandarin oranges, fruit species classified under Citrus reticulata. It captures the sweet, tangy essence typical of mandarins and is used extensively to impart this scent and taste in various flavored products. The flavor can be obtained naturally via extraction from mandarin peel oils or created synthetically to replicate its key sensory characteristics.
How is mandarin flavor used in products and are there any safety considerations?
Mandarin flavor is used primarily in flavored products such as beverages, confectionery, and culinary items to provide a fresh, citrus note. Usage recommendations indicate it is suitable at levels appropriate for flavoring purposes but is not intended for fragrance use. Safety assessments under OSHA HCS (29 CFR 1910) regulations found no hazardous classification or required precautionary statements. However, specific toxicity data remain undetermined, emphasizing adherence to regulatory guidelines such as FEMA (US) standards for flavor ingredients.
What regulations apply to mandarin flavor and where can it be sourced?
Mandarin flavor is regulated as a flavoring substance under FEMA (US) guidelines, which provide usage recommendations ensuring safe inclusion in food and beverage products. It is typically sourced either through natural extraction from mandarin fruit peel oils or formulated chemically to mimic the natural aromatic profile. Suppliers follow these regulatory frameworks to certify the quality and compliance of mandarin flavor for commercial use.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name mandarin flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Citrus
mandarin, citrus, tangerine, orange bitter orange, terpenic, metallic, floral, fatty
General comment Mandarin

Potential Uses

Applications
Flavoring purposes Mandarin

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 mandarin flavor usage levels up to:
not for fragrance use.

Safety references

None found