rutabaga flavor

Rutabaga flavor refers to a flavoring agent characterized by its distinctive sulfurous odor reminiscent of the rutabaga root vegetable. This flavor is typically identified by its pungent, earthy notes that can influence the sensory profile of food products. Known by its common name, rutabaga flavor is derived from natural or synthetic sources that replicate the inherent taste and aroma of the plant. The compound is associated with the chemical sensory features found in root vegetables of the Brassica family. For detailed chemical and regulatory information, see the PubChem entry. Rutabaga flavor can be sourced or synthesized to incorporate its unique profile into flavored products of various types.

Rutabaga flavor originates from the rutabaga root, a cross between cabbage and turnip, naturally containing sulfur compounds responsible for its distinct aroma. Biological occurrence is notable in the plant’s volatile profile that results from enzymatic breakdown of glucosinolates during processing or digestion. Its sulfurous flavor is employed predominantly in flavored products of all types to impart authentic root vegetable notes. The utilization of rutabaga flavor in formulations falls under regulations such as FEMA (US), which assess and designate flavoring substances for food use. This flavor finds particular relevance in culinary applications where vegetable nuances are desired, including savory seasonings, soups, sauces, and processed foods.

The sulfurous nature of rutabaga flavor largely stems from volatile sulfur-containing compounds that contribute to its pungent sensory properties. These compounds are often moderately volatile, enabling effective aroma release at ambient conditions. The flavor's stability and solubility align with the requirements for incorporation into aqueous and fat-based food matrices, facilitating its use across diverse formulation types. Due to the absence of identified hazards or classifications under OSHA HCS standards, the compound exhibits a favorable safety profile when used within recommended sensory thresholds. Understanding its chemical interactions is crucial for optimizing flavor release and maintaining sensory integrity in complex product systems.

Export Tariff Code:	3302.90.0010
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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 rutabaga flavor usage levels up to:
	not for fragrance use.

Safety references

None found