rye distillates

Rye distillates are flavor ingredients obtained through the distillation of rye grain, noted for imparting a characteristic bready aroma reminiscent of freshly baked rye bread. These distillates belong to the class of natural flavor compounds derived from cereal grains. Synonyms include "rye distillate" and "rye (german) kiinote", the latter referencing a trade or origin-specific name. PubChem categorizes similar cereal grain distillates as complex mixtures rather than single molecular entities. Rye distillates typically appear as clear to slightly colored liquids used to evoke or enhance bakery-related sensory notes in food formulations. They are sourced from the fermentation and subsequent distillation of rye, providing key flavor profiles valued in various flavored products.

Rye distillates occur naturally as volatile compounds released during the fermentation and distillation of rye grain. They play a role in defining the aromatic fingerprint of rye-based products and derived flavors. Their applicability spans a wide range of flavored products including beverages, bakery items, and culinary flavorings that benefit from a bready or cereal-like sensory impression. Compliance with flavoring standards such as FEMA (US) guidelines supports their controlled use in food applications. Due to their sensory qualities, these distillates are incorporated to enrich formulations requiring authentic rye bread aroma without imparting alcoholic content.

Rye distillates typically exhibit liquid physical form at ambient temperature, with volatile organic compounds responsible for their characteristic aroma. The molecular composition includes various aldehydes, alcohols, and esters which contribute to the intense bready sensory attributes. Their volatility facilitates rapid dispersion in flavor matrices, while their chemical stability under typical formulation conditions ensures sustained aroma retention. These properties make rye distillates suitable for diverse flavor systems requiring natural cereal grain notes. The absence of classified chemical hazards under OSHA HCS regulations indicates compatibility in standard flavor applications without additional safety precautions.

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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 rye distillates usage levels up to:
	not for fragrance use.

Safety references

None found