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watermelon flavor

Watermelon flavor is a flavoring ingredient imparting a distinct melon aroma primarily used in flavored foods and confectionery products.

General Material Description

Watermelon flavor is a type of flavoring substance characterized by its distinct melon sensory profile, reminiscent of fresh watermelon fruit. It is widely used in flavored products and confectionery to impart this recognizable fruity note. Known under various synonyms including watermelon (FM) type flavor and watermelon flavor WONF natural, it captures the essential sensory qualities of watermelon without necessarily containing the fruit itself. Detailed chemical composition data may vary depending on the natural or artificial source. For further technical details, the flavor is linked to controlled vocabulary entries such as PubChem. This flavoring agent is commonly derived or synthesized to replicate watermelon taste for broad application in food industries.

Occurrence, Applicability & Potential Uses

Watermelon flavor occurs predominantly as a formulated ingredient designed to mimic the natural aroma of watermelon in edible products. It finds extensive application in flavored products of all types, including beverages, confections, and other food goods requiring a fresh melon aroma. According to FEMA (US), the Flavor and Extract Manufacturers Association, watermelon flavor is approved for these uses given its sensory properties and safety profile. Its application enhances consumer appeal by providing a familiar and fruity note corresponding to the watermelon fruit experience.

Physico-Chemical Properties Summary

The watermelon flavor exhibits a profile dominated by volatile compounds that simulate the melon aroma, contributing to its delicate, fresh, and sweet characteristics. These volatiles possess properties suitable for formulation in various matrices, including aqueous and lipid phases, depending on the carrier system. The balance of chemical stability and volatility affects flavor longevity and intensity within products. Its physical state and solubility facilitate incorporation in multiple product types; however, it is not intended for fragrance use. The absence of hazardous classifications under GHS indicates it maintains stability under typical usage conditions, making it suitable for flavoring applications without requiring special handling measures.

FAQ

What is watermelon flavor and what are its main characteristics?
Watermelon flavor is a flavoring ingredient designed to replicate the sensory profile of watermelon fruit, characterized primarily by its distinct melon note. It is formulated from a combination of aroma-active compounds that give a fresh, sweet, and fruity impression typical of the watermelon. This flavor is commonly used in food and beverage products to deliver a recognizable watermelon aroma and taste without the use of the actual fruit.
In which products is watermelon flavor used, and how is it sourced?
Watermelon flavor is used in a wide range of flavored products, including confectionery items, beverages, and other foodstuffs where a fresh melon character is desired. It is available in both natural and artificial forms, with the natural variant often derived from fruit extracts or natural isolates, while artificial types are synthesized to imitate the desired aroma. Its sourcing reflects the intended use, regulatory status, and formulation requirements established by flavor manufacturers.
What are the safety considerations and regulatory standards for watermelon flavor?
Watermelon flavor is generally recognized as safe for use in flavored products as endorsed by standards such as FEMA (US), which governs flavor ingredient usage levels. Current classifications identify no significant hazards requiring specific precautionary statements, and toxicity data remains not determined for oral, dermal, or inhalation routes. It is recommended to use watermelon flavor within established guidelines and avoid use in fragrances. Regulatory compliance ensures it meets safety requirements for consumption in various food categories.

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

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Literature & References

None found
Publications by PubMed
Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment.
Simultaneous separation and determination of fructose, sorbitol, glucose and sucrose in fruits by HPLC-ELSD.
Genome-wide characterization of phenylalanine ammonia-lyase gene family in watermelon (Citrullus lanatus).
Small-size biofuel cell on paper.
The effect of chewing gum's flavor on salivary flow rate and pH.
Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase.
Sucrose accumulation in watermelon fruits: genetic variation and biochemical analysis.
Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets.
Fabrication of sucrose biosensor based on single mode planar optical waveguide using co-immobilized plant invertase and GOD.
Consumer acceptability of low-sugar watermelon sweetened with non-calorie sweetener by a Native American community.
Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
Study of immobilized and extracellular saccharase of watermelon.
A simple and efficient system for green note compound biogenesis by use of certain lipoxygenase and hydroperoxide lyase sources.
[Primary targeting of functional regions involved in transcriptional regulation on watermelon fruit-specific promoter WSP].
Stabilization of cucurbitacin E-glycoside, a feeding stimulant for diabroticite beetles, extracted from bitter Hawkesbury watermelon.
CvADH1, a member of short-chain alcohol dehydrogenase family, is inducible by gibberellin and sucrose in developing watermelon seeds.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name watermelon flavor
Synonyms
  • watermelon (FM) type flavor
  • watermelon flavor for confectionery
  • watermelon flavor natural
  • watermelon flavor WONF natural
  • watermelon type flavor artificial
  • watermelon type flavor natural
  • watermelon, artificial # 538416 A

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Melon
watermelon
General comment Watermelon

Potential Uses

Applications
Flavoring purposes Watermelon

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

Safety references

None found