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sauerkraut flavor

Sauerkraut flavor is a compound that provides a distinctive acetic, sour, tart, and spicy cabbage taste used across diverse flavored products.

General Material Description

Sauerkraut flavor is a flavoring compound characterized by its distinct acetic, sour, and tart notes combined with a spicy cabbage aroma. It belongs to the category of natural and nature-identical flavor substances that mimic fermented cabbage sensory qualities. This flavor is commonly used to simulate the taste of traditional sauerkraut, offering an authentic profile without the physical presence of the food itself. It is known under this trivial name and functions as a flavor additive in various foodstuffs. The compound’s sensory attributes contribute to enhancing products requiring a pickled or fermented cabbage character. Referenced in chemical databases such as PubChem, sauerkraut flavor is typically derived through controlled synthesis or extraction to ensure consistent quality and safety for application in the food flavoring industry.

Occurrence, Applicability & Potential Uses

Sauerkraut flavor occurs as a critical sensory component in fermented cabbage products like traditional sauerkraut. Its profile primarily comprises acetic acid derivatives responsible for the sour and tart impressions, and minor spicy notes contribute complexity. This flavor is used widely across a spectrum of flavored food products to simulate or augment fermented cabbage tastes. It finds applications in ready-to-eat meals, condiments, snacks, and beverages that aim to replicate or enhance the familiar notes of sauerkraut. Its inclusion in formulations adheres to flavoring standards such as FEMA (US), ensuring regulated use and quality control.

Physico-Chemical Properties Summary

The physico-chemical nature of sauerkraut flavor is dominated by volatile organic compounds imparting acetic and spicy characteristics. These compounds have moderate volatility, which influences their perceived intensity and longevity in flavor formulations. Their solubility profile facilitates incorporation into aqueous and lipid-based food matrices. Thermal stability is sufficient under typical processing conditions, allowing retention of flavor integrity. The balance of acidity and spiciness informs the sensory impact, necessitating careful dosage to maintain desired flavor notes without overpowering other ingredients.

FAQ

What is sauerkraut flavor and how is it characterized?
Sauerkraut flavor is a flavoring compound formulated to replicate the distinct taste of fermented cabbage known as sauerkraut. It is characterized by acetic sourness combined with tartness and a spicy cabbage aroma. This flavor provides a sensory impression typical of pickled cabbage products, enhancing food items where such notes are desired.
How is sauerkraut flavor used and where is it typically applied?
Sauerkraut flavor is used primarily as a flavoring agent in a wide range of flavored products, including ready meals, snacks, and condiments. It is added to impart fermented cabbage notes without requiring actual sauerkraut. Application levels are guided by flavor standards to ensure consumer safety and product consistency. The flavor integrates well into both liquid and solid food systems.
What safety and regulatory considerations apply to sauerkraut flavor?
No significant hazards or classifications have been identified for sauerkraut flavor under standards such as OSHA HCS (US). Usage is recommended exclusively for flavored products and not for fragrances. Safety evaluations confirm that the flavor complies with relevant flavoring regulations including FEMA (US), with usage levels adjusted to ensure sensory and consumer safety. No oral, dermal, or inhalation toxicity data indicate concern for typical applications.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name sauerkraut flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Acetic
acetic, sour, tart, cabbage, spicy
General comment Acetic sour tart cabbage spicy

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

Safety references

None found