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mace flavor

Mace flavor is a spicy aromatic compound derived from the outer covering of nutmeg, commonly used to impart warmth and spice to foods.

General Material Description

Mace flavor is a natural food flavoring derived from the aril surrounding the nutmeg seed. It is classified as a spice flavor, offering a warm, spicy note reminiscent of nutmeg but somewhat lighter and more delicate. This compound is typically used to enhance the sensory profile of a wide variety of flavored products including baked goods, beverages, and savory dishes. Mace flavor is a member of the family of spice-derived aromatics, with sensory properties that contribute both aroma and taste complexity. It is sourced primarily through extraction from the mace spice, which originates from the Myristica fragrans tree. An authoritative source for chemical details on mace flavor can be found on PubChem.

Occurrence, Applicability & Potential Uses

Mace occurs naturally as the dried outer covering of nutmeg seeds from the Myristica fragrans tree. It has a warm, slightly pungent spice character which makes it valuable in culinary flavoring globally. Its applications extend to flavored products of all types, where it enhances complexity and imparts a distinctive spicy note. Mace flavoring is regulated under FEMA (US) guidelines, which evaluate its safety and permissible use levels, primarily in food and beverage products. It is not generally recommended for use in fragrances. This compound's aromatic properties favor its use in formulations requiring a warm, spicy character, often complementing other spices such as cinnamon and clove.

Physico-Chemical Properties Summary

The physico-chemical properties of mace flavor influence its suitability in various formulation environments. It generally presents as a volatile aromatic compound with sufficient stability for incorporation into flavored products. Its solubility profile favors mixing with oils and ethanol-based systems, facilitating use in liquid or semi-solid flavor applications. Thermal sensitivity implies that processing conditions should control exposure to high temperatures to preserve aroma integrity. The compound’s volatility contributes to a pronounced aroma perception but requires appropriate encapsulation or formulation techniques to maintain flavor during storage and product shelf life.

FAQ

What is mace flavor and how is it used?
Mace flavor is an aromatic spice flavor derived from the dried covering of the nutmeg seed. It provides a warm, spicy note often described as slightly pungent and aromatic. This flavor is commonly used to enhance the sensory characteristics of foods such as baked goods, beverages, and savory products. It adds complexity and a distinctive spicy warmth without the heavier notes associated with nutmeg itself.
Where does mace flavor originate and how is it applied in products?
The flavor originates from the mace spice, which is the red aril surrounding the nutmeg seed from the Myristica fragrans tree. The mace is harvested, dried, and then processed to extract its aromatic compounds. In product formulation, mace flavor is applied in various flavors and foods of all types to impart a spicy aroma and flavor. It is especially valued in formulations aiming to deliver warm, spicy notes. According to FEMA (US) standards, it is approved for use in flavored products but not typically recommended for fragrance use.
What safety standards and regulatory considerations apply to mace flavor?
Safety evaluations reported for mace flavor indicate no specific hazard classifications under OSHA HCS (29 CFR 1910). There are no identified GHS label elements or precautionary statements associated with this compound. FEMA (US) standards govern its use in food flavorings, approving its application up to recommended levels in flavored products. However, mace flavor is not advised for fragrance applications. Toxicity data for oral, dermal, and inhalation exposure have not been definitively determined, so adherence to established usage guidelines is important.

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 mace flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Spicy
mace, nutmeg, spicy, aromatic, peppery, terpenic, nut skin, woody, citrus, licorice
General comment Mace

Potential Uses

Applications
Flavoring purposes Mace

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

Safety references

None found