tea flavor

Tea flavor is a flavoring substance designed to replicate the aroma and taste characteristics of tea leaves. It appears as a powder or extract and is commonly utilized in various flavored products. Sensory descriptors consistently describe its taste profile as 'tea,' reflecting the familiar mild bitterness, faint astringency, and subtle herbal notes associated with brewed tea. Key synonyms include tea booster and natural tea flavor. This compound is recognized under controlled chemical vocabulary such as PubChem and is commonly derived through extraction from Camellia sinensis leaves or prepared by blending natural and artificial components to achieve the desired sensory profile. Tea flavor enhances products where a true tea taste is required without the need for actual tea infusion.

Tea flavor originates from the leaves of the Camellia sinensis plant, widely cultivated and processed for beverage production. In formulations, this flavoring material applies primarily to flavored food and beverage products as a taste enhancer or primary flavor agent. Tea flavor offers versatility across a broad spectrum of product types requiring the distinctive sensory characteristics of tea without adding liquid tea itself. It is employed under regulatory guidance such as FEMA (US), ensuring that flavor usage conforms with safety and labeling standards. This profile permits usage in multiple product categories, supporting both natural and artificial flavor systems designed to simulate or boost tea flavor notes.

Tea flavor generally exists as a dry powder or concentrated extract, facilitating ease of incorporation into diverse formulations. Its solubility properties allow for blending in aqueous and non-aqueous matrices, which is critical for flavored products like beverages and confectionery. The chemical constituents impart a complex organoleptic profile dominated by phenolic and polyphenolic compounds that confer astringency and mild bitterness. These functional molecules contribute to stability and sensory longevity within a formulation. The lack of significant hazard classifications simplifies handling and use, while volatility and persistence are influenced by the concentration and composition of active flavor compounds.

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Wikipedia:

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

Safety references

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