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shellfish flavor

Shellfish flavor is a sensory compound that imparts seafood and fishy notes, utilized in a broad range of flavored products.

General Material Description

Shellfish flavor represents a category of flavor compounds that convey the characteristic sensory profile of shellfish seafood. These compounds feature pronounced fishy and marine notes, which are integral to recreating seafood flavors in food products. Known under the trivial name 'shellfish flavor', this material encompasses substances that mimic or derive from marine sources to deliver authentic shellfish taste sensations. These flavor compounds are used widely in flavored products of all types where a seafood influence is desired. For precise chemical and spectral details, refer to databases such as PubChem. Their sourcing typically involves extraction from marine organisms or synthetic replication of marine flavor-active molecules.

Occurrence, Applicability & Potential Uses

Shellfish flavor occurs naturally in various marine organisms classified as shellfish, including crustaceans and mollusks. The sensory constituents responsible for the shellfish note can also be chemically synthesized for use in flavor formulation. This flavor application is suitable for a broad range of flavored products, especially those aiming to replicate seafood dishes or enhance marine taste profiles. Regulatory standards such as FEMA (US) provide guidelines on usage to ensure consumer safety, though this flavor is recommended strictly for food-related applications and not for fragrances. Its utilization adds authentic marine sensory characteristics without direct incorporation of shellfish material.

Physico-Chemical Properties Summary

The physico-chemical attributes of shellfish flavor vary depending on the specific compounds it contains, often including aldehydes, ketones, and sulfur-containing molecules responsible for fishy and marine aromas. These constituents generally exhibit moderate volatility and solubility profiles suited for incorporation into diverse flavor matrices. The compounds' stability under typical flavor formulation conditions allows for retention of the seafood sensory note during processing. Their chemical nature influences interactions with other flavor components, enabling balanced profiles that mimic natural shellfish aromas effectively.

FAQ

What is shellfish flavor and how is it characterized?
Shellfish flavor refers to flavor compounds that mimic the taste and aroma of shellfish seafood. It is characterized by fishy, marine, and seafood notes that are essential for recreating the sensory experience of shellfish in flavored products. These compounds may be derived from natural marine sources or synthesized to replicate the distinctive shellfish profile.
Where is shellfish flavor commonly used and how is it incorporated?
Shellfish flavor is primarily used in flavored products that require a seafood character, including snacks, soups, sauces, and seasoning blends. It is incorporated during formulation by blending into liquid or powdered flavor bases to impart authentic shellfish sensory qualities. Its usage follows recommended levels to maintain flavor integrity and ensure safety, avoiding applications in fragrances.
Are there any safety guidelines or regulations related to shellfish flavor usage?
Shellfish flavor carries no classified hazards under OSHA HCS standards and is not associated with specific precautionary labeling. Usage guidelines such as those provided by FEMA (US) recommend application only within flavored products and exclude its use in fragrances. Toxicity data, including oral, dermal, and inhalation, remain undetermined, underscoring adherence to established usage levels for safety.

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Other Information

Wikipedia:View

General Material Information

Trivial Name shellfish flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Shellfish
shellfish, seafood, fishy
General comment Shellfish seafood fishy

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

Safety references

None found