brussel sprouts flavor

Brussel sprouts flavor is a sulfurous, vegetable-like note with green, nutty, and savory characteristics used primarily in flavored products.

General Material Description

Brussel sprouts flavor is a distinct flavor profile characterized by sulfurous, green, nutty, and savory notes reminiscent of the vegetable itself. This flavor is derived from compounds typical of cruciferous vegetables, which contribute to its characteristic aroma and taste. Synonyms include brussels sprout flavor and brussels sprouts flavor. It appears as a complex mixture of volatile sulfur compounds that impart the signature savory and slightly pungent aspects. For chemical and sensory reference, see the related PubChem entry on brussels sprouts. The flavor is typically sourced from natural extracts or synthesized to recreate the authentic vegetable character in flavored consumable products.

Occurrence, Applicability & Potential Uses

This flavor predominantly occurs in the natural emissions of brussels sprouts, a member of the Brassicaceae family. Its characteristic sulfurous and green notes originate from glucosinolate breakdown products within the vegetable. As a flavor additive, it finds use across flavored products of all types, aiming to replicate or enhance vegetable-like and savory nuances. These applications include snacks, seasonings, and prepared foods that seek complex, savory, or green vegetable flavors. Regulatory frameworks such as FEMA (US) oversee its appropriate use levels within food and beverage formulations, supporting safe incorporation without fragrance applications.

Physico-Chemical Properties Summary

Brussel sprouts flavor components are generally volatile sulfur-containing organic molecules that contribute to their distinct aroma and taste. These compounds possess moderate volatility, allowing aroma release at typical ambient or consumption temperatures. Their chemical reactivity involves sulfur functional groups, which influence stability and interaction within complex flavor matrices. The flavor profile is sensitive to processing and storage conditions, which can degrade or modify key sulfurous notes. The balance of green, nutty, and savory characteristics requires careful formulation to preserve sensory fidelity and prevent overpowering or unpleasant off-notes in final products.

FAQ

What is brussel sprouts flavor and what sensory characteristics does it have?

Brussel sprouts flavor represents the characteristic aroma and taste of the brussels sprouts vegetable. It is primarily recognized for its sulfurous, green, nutty, and savory sensory qualities. These arise from specific volatile compounds produced during the vegetable’s natural metabolism, especially sulfur-containing molecules. The flavor conveys a fresh vegetable note often described alongside asparagus-like or savory green nuances. It is employed in food formulations to impart or enhance these distinctive sensory traits.

How is brussel sprouts flavor used and where does it typically occur?

This flavor originates naturally from brussels sprouts through the breakdown of glucosinolates into sulfurous volatiles during cooking or processing. In commercial settings, it is used as an additive in a variety of flavored products to replicate or boost green vegetable and savory notes. Such applications include snack seasonings, sauces, and other consumables aiming for authentic vegetable flavor enhancement. The flavor is carefully formulated and dosed according to standards such as FEMA (US) to ensure consistency and suitability for food use, but it is not intended for fragrance applications.

Are there safety considerations and regulatory guidelines for brussel sprouts flavor usage?

Current classification under OSHA’s hazard communication standards does not identify specific hazards associated with brussel sprouts flavor. Toxicity data including oral, dermal, and inhalation routes have not been determined, indicating a typical absence of significant hazards at standard usage levels. The flavor is recommended for use in flavored products with restrictions explicitly excluding fragrance applications. Regulatory oversight such as FEMA (US) guidelines inform safe usage levels, supporting formulation within acceptable exposure thresholds. However, users should consult updated regulatory sources for compliance with local requirements.

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

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Other Information

Export Tariff Code:	3302.90.0010
Wikipedia:	View

General Material Information

Trivial Name	brussel sprouts flavor
Short Description	brussels sprouts flavor
Synonyms	brussels sprout flavor brussels sprouts flavor

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Sulfurous
sulfurous, vegetable, green, nutty, savory, asparagus
General comment	Sulfurous vegetable green nutty savory asparagus

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 brussel sprouts flavor usage levels up to:
	not for fragrance use.

Safety references

None found