We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

holy basil flavor

Holy basil flavor is a natural aromatic compound with a minty profile commonly used to enhance tea and various flavored products.

General Material Description

Holy basil flavor, also known as tulsi flavor or tulsi tropical type flavor natural, is a natural flavoring agent derived from the aromatic leaves of the Ocimum sanctum plant, commonly called holy basil. This compound is characterized by a distinctive minty sensory note, contributing freshness and complexity to flavor formulations. It appears as a clear to faintly colored aromatic substance used primarily to impart a herbal and mint-like taste, especially in tea beverages. The flavor profile of holy basil includes a subtle balance of sweet, spicy, and fresh herbal elements. Detailed chemical data for holy basil flavor can be found under its PubChem entry, which facilitates further exploration of its molecular attributes. This flavor is typically sourced through extraction of the plant material or via natural flavor synthesis, aligning with consumer demand for botanical-derived ingredients.

Occurrence, Applicability & Potential Uses

Holy basil occurs naturally in South and Southeast Asia, where it thrives in tropical climates and has cultural as well as culinary significance. Its flavor is extensively used in botanical and herbal flavored products globally, with a notable presence in tea preparations that benefit from its minty and fresh characteristics. In the food and beverage industries, this flavor enhances a wide variety of products, including flavored waters, confectionery, and aromatized beverages. Regulatory frameworks such as FEMA (US) recognize holy basil flavor as a permissible additive in food applications. Its natural origin and distinct sensory qualities make it valuable for formulating products targeting consumers interested in herbal and minty notes.

Physico-Chemical Properties Summary

The physico-chemical properties of holy basil flavor influence its integration into formulations due to its solubility and volatility profile. Typically, it demonstrates moderate volatility consistent with herbal flavor compounds, allowing its aroma to be noticeable yet balanced in finished products. Its solubility characteristics favor incorporation into aqueous and emulsified systems, such as teas and flavored beverages. Stability under standard processing conditions supports its use without significant degradation of sensory attributes. These factors combined facilitate the flavor’s adaptability across a range of product matrices, enhancing both aroma and taste without overpowering the formulation.

FAQ

What is holy basil flavor and what are its main sensory characteristics?
Holy basil flavor is a natural flavoring substance derived from the leaves of the Ocimum sanctum plant, commonly known as holy basil or tulsi. It is primarily recognized for its minty taste profile, which imparts a fresh and herbal note to products. The flavor is often described as combining subtle sweetness with spicy and aromatic herbal nuances, making it suitable for applications such as tea and various flavored goods.
Where is holy basil flavor typically used and how is it sourced?
This flavor is widely utilized in flavored products of all types, with a notable role in tea formulations due to its refreshing and distinctive minty character. Holy basil flavor is sourced predominantly from natural extraction of the Ocimum sanctum plant's leaves or through natural flavor synthesis that replicates its sensory profile. It is cultivated mainly in tropical regions of South and Southeast Asia, aligning supply with traditional and commercial uses.
What safety standards and recommendations apply to holy basil flavor in product formulations?
Holy basil flavor does not have specific hazard classifications under OSHA HCS 29 CFR 1910 and is generally considered safe for use in flavored products, primarily foods and beverages. Usage recommendations specify it is not intended for fragrance applications. While no explicit toxicological data are broadly published, regulatory bodies such as FEMA (US) recognize its use in flavoring contexts. Users should consult current regulations and safety data sheets to confirm compliance and appropriate application levels.

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Other Information

Wikipedia:View

General Material Information

Trivial Name holy basil flavor
Synonyms
  • tulsi flavor
  • tulsi tropical type flavor natural

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Minty
minty, herbal, basil
General comment Minty

Potential Uses

Applications
Odor purposes Mint
Flavoring purposes Tea

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 holy basil flavor usage levels up to:
not for fragrance use.

Safety references

None found