shortbread flavor

Shortbread flavor is a food-grade flavor compound characterized by a bready, subtly sweet profile that replicates the essence of traditional shortbread cookies. This flavor is associated with a light vanilla note that enhances a wide variety of food products. Synonyms such as 'short bread flavor' appear in some references, indicating minor spelling variations. Within the flavor and fragrance industry, shortbread flavor acts as an important ingredient in formulations requiring warm, baked, and creamy nuances. For chemical data and standardized terminology, one may refer to PubChem where analogous compounds and related flavor agents are catalogued. The flavor derives primarily from a combination of aldehydes and esters typical to baked goods chemistry, often sourced via synthetic blending to achieve consistency and safety.

Shortbread flavor does not naturally occur as a single compound but represents a formulated mixture designed to mimic the sensory properties of baked shortbread products. Its biological origin is indirect, reflecting common baking ingredients such as butter, vanilla, and flour aromas. This flavoring agent finds utility across many food sectors, including bakery products, confectionery, dairy items, and snacks. It is specifically employed to impart a soft, bready vanilla note typical of shortbread biscuits, enhancing consumer appeal. Regulatory guidelines such as FEMA (US) provide frameworks for its safe application levels, confirming its suitability exclusively as a flavoring substance rather than for fragrance use.

The shortbread flavor profile is defined by volatile constituents that evoke bready and vanilla-like aromatic notes. These compounds possess moderate volatility, enabling efficient release in food matrices while maintaining stability under normal processing and storage conditions. The absence of hazardous constituents contributes to a favorable safety profile. Its chemical composition typically involves a balance of aldehydes, esters, and lactones, which confer the creamy and buttery facets. Understanding these physicochemical characteristics aids formulators in blending the flavor precisely to achieve the desired sensory effect without overpowering other ingredients.

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Export Tariff Code:	3302.10.0000
Wikipedia:	View

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

Safety references

None found