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wheat bread flavor

Wheat bread flavor is a sensory compound delivering a characteristic bready aroma, employed primarily in the formulation of diverse flavored products.

General Material Description

Wheat bread flavor is a flavoring substance that replicates the sensory impression of freshly baked bread, characterized by a bready aroma that is widely recognized and appreciated. This type of flavor is often classified among artificial or natural flavor additives used to enhance or restore bread notes in various food products. Known also as 'bready flavor,' it provides a mouth-watering olfactory profile reminiscent of quality wheat bread. Its molecular composition supports these organoleptic properties, and it can be found detailed in public repositories such as PubChem. Sourced typically through chemical synthesis or extraction of bakery-related compounds, wheat bread flavor finds applications in flavored goods beyond bakery, including confectionery and snack items where bread notes are desired.

Occurrence, Applicability & Potential Uses

Wheat bread flavor occurs predominantly as an additive in the food industry to emulate the aroma of baked wheat bread. This flavor contributes to product appeal by instilling sensory character associated with freshly baked goods. Its application spans a wide array of flavored products, contributing to enhanced consumer perception and authenticity in taste profiles. Regulatory frameworks such as FEMA (US) administer guidelines for its use, ensuring levels remain appropriate and safe for consumption. Beyond direct food applications, it is not intended for fragrance use in cosmetics or perfumery, adhering to its intended domain of flavoring edible items.

Physico-Chemical Properties Summary

The physico-chemical attributes of wheat bread flavor influence its performance in formulation and stability in diverse matrices. Its volatility allows effective aroma release, critical for sensory impact. Stability under typical food processing and storage conditions ensures retention of the bready sensory profile without significant degradation. Its compatibility with various components supports incorporation into complex flavored products. The absence of well-defined toxicity and hazard classifications is consistent with its established use in flavorings, although specific chemical specifications depend on formulation and source.

FAQ

What is wheat bread flavor and what sensory properties does it have?
Wheat bread flavor is a flavoring compound designed to replicate the aroma of freshly baked wheat bread. Its primary sensory property is a bready aroma that evokes the experience of fresh bakery products. This flavor is commonly used to impart or enhance bread notes in various food items, contributing to a rich, warm, and familiar olfactory profile.
How is wheat bread flavor used and in which products can it be found?
Wheat bread flavor is applied in the formulation of flavored products across multiple categories, particularly to mimic or enhance the aroma of baked goods. It finds use in bakery products, snack foods, confectionery, and other foodstuffs where a bready aroma is desired. Usage levels are guided by recommendations to ensure sensory impact without adverse effects. This flavor is not indicated for use in fragrances or cosmetic products.
Are there any safety considerations or regulations concerning wheat bread flavor?
Wheat bread flavor does not have hazard classifications under OSHA's Hazard Communication Standard (29 CFR 1910), indicating a lack of identified chemical hazards for typical use conditions. There are no specific precautionary statements or toxicity data determined. Regulatory bodies such as FEMA (US) provide guidance on appropriate usage levels. Manufacturers and formulators should adhere to such standards, and it is advised to consult relevant regulatory frameworks for compliance.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name wheat bread flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Bready
bready, bread baked, bread crust, baked, toasted, yeasty
General comment Bread

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 wheat bread flavor usage levels up to:
not for fragrance use.

Safety references

None found