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oolong tea flavor

Oolong tea flavor is a tea-derived aroma additive used to impart the distinctive character of oolong tea in flavored products.

General Material Description

Oolong tea flavor is a natural or nature-identical flavoring substance derived from oolong tea leaves. It imparts the characteristic tea aroma associated with partially fermented Camellia sinensis leaves known as oolong tea. This flavor is widely used to add the distinctive, mildly floral and somewhat roasted notes typical of oolong tea to various flavored products. Synonyms include oolong tea aromatic and oolong tea extract. For detailed chemical information, see the PubChem entry on oolong tea flavor. The flavor is typically obtained via extraction or synthesis methods that preserve its sensory profile.

Occurrence, Applicability & Potential Uses

Oolong tea flavor originates from the partial fermentation process of Camellia sinensis leaves, primarily in East Asia. It appears naturally in brewed oolong tea infusions and is applied in the flavoring of foods and beverages to convey the sensory experience of oolong tea. The flavor finds use in flavored teas, bakery products, confectionery, and beverage formulations. Its application is consistent with flavoring standards such as FEMA (US), which recognizes its acceptability for use in diverse flavored products. It is not intended for fragrance applications and is typically incorporated at levels that maintain product flavor integrity.

Physico-Chemical Properties Summary

Oolong tea flavor consists of a complex mixture of volatile compounds responsible for its characteristic aroma and taste. These compounds typically exhibit moderate volatility adequate for flavor release during consumption. The flavor is stable under typical food processing conditions and dissolves well in aqueous and alcohol-based matrices. It does not present classified hazards according to OSHA (US) regulations, which supports its safety in flavor use. The interaction of its components influences the overall sensory effect rather than a single dominant chemical species.

FAQ

What is oolong tea flavor and what sensory qualities does it have?
Oolong tea flavor is a flavoring substance extracted from or imitating the natural aroma of oolong tea leaves. It provides a distinctive tea aroma with mildly floral and roasted notes typical of partially fermented Camellia sinensis leaves. The flavor is characterized by a balanced complexity that differentiates it from green or black tea flavors.
In what types of products is oolong tea flavor commonly used and how is it applied?
Oolong tea flavor is used mainly in flavored products across foods and beverages, such as teas, bakery goods, and confectioneries. It is incorporated at controlled levels to impart the characteristic oolong tea sensory profile. Usage is generally limited to flavoring purposes and excludes fragrance applications, aligning with recommendations for safe and effective formulation.
Are there any safety or regulatory considerations for using oolong tea flavor in products?
According to OSHA (US) hazard classification, oolong tea flavor has no known classified hazards, and no specific precautionary statements are required. It is recognized under flavoring regulatory frameworks such as FEMA (US) for use in food and beverage flavorings. Toxicity data such as oral, dermal, and inhalation toxicity have not been determined but no adverse classifications apply, supporting its general safety when used as intended.

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Literature & References

None found
Publications by PubMed
Effect of Copper on Fatty Acid Profiles in Non- and Semifermented Teas Analyzed by LC-MS-Based Nontargeted Screening.
Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
Green tea, black tea, and oolong tea polyphenols reduce visceral fat and inflammation in mice fed high-fat, high-sucrose obesogenic diets.
Fermented tea improves glucose intolerance in mice by enhancing translocation of glucose transporter 4 in skeletal muscle.
Pu-erh tea, green tea, and black tea suppresses hyperlipidemia, hyperleptinemia and fatty acid synthase through activating AMPK in rats fed a high-fructose diet.
Coffee and tea consumption in relation to inflammation and basal glucose metabolism in a multi-ethnic Asian population: a cross-sectional study.
Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process.
Physicochemical properties and antioxidant capacity of 3 polysaccharides from green tea, oolong tea, and black tea.
Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position.
Tea enhances insulin activity.
Comparison of the cariostatic effects between regimens to administer oolong tea polyphenols in SPF rats.
Oolong tea polyphenols inhibit experimental dental caries in SPF rats infected with mutans streptococci.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name oolong tea flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Tea
tea
General comment Oolong tea

Potential Uses

Applications
Flavoring purposes Tea oolong 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 oolong tea flavor usage levels up to:
not for fragrance use.

Safety references

None found