custard flavor

General Material Information

Trivial Name	custard flavor
Synonyms	custard base type flavor custard flavor (vienna) custard, artificial # 050001 c7102 custard, artificial # 862079 tpc1359 powder

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Literature & References

None found

Publications by Info
Clock Shadow Creamery
Publications by PubMed
Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.
Body fat, sweetness sensitivity, and preference: determining the relationship.
Texture, not flavor, determines expected satiation of dairy products.
Enhancement of retronasal odors by taste.
Saltiness enhancement by the characteristic flavor of dried bonito stock.
Intestinal inflammation in nursing infants: different causes and a single treatment ... but of protected origin.
Food perception with age and its relationship to pleasantness.
The effect of saliva composition on texture perception of semi-solids.
Sensory correlation of glucose levels in a starch-based semi-solid model system before and after alpha-amylase breakdown.
Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink.
Cross-modality of texture and aroma perception is independent of orthonasal or retronasal stimulation.
Intranasal concentrations of orally administered flavors.
Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose.
The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids.
Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.
The role of intra-oral manipulation in the perception of sensory attributes.
The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.
Temporal perception of sweetness by adults and children using computerized time-intensity measures.
Perception of sweetness in simple and complex taste stimuli by adults and children.
Determination of acesulfam-K in foods.
Growth of Staphylococcus aureus MF31 on the top and cut surfaces of Southern custard pies.
STAPHYLOCOCCI IN COMPETITION. V. EFFECT OF EGGS, EGGS PLUS CARBOHYDRATES, AND LIPIDS ON STAPHYLOCOCCAL GROWTH.
STAPHYLOCOCCI IN COMPETITION. IV. EFFECT OF STARCH AND KIND AND CONCENTRATION OF SUGAR ON STAPHYLOCOCCAL GROWTH IN MIXED POPULATIONS.

Other Information

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Suppliers

Abelei Flavors	Conmax Flavors
E.A. Weber Flavors	Flavor Laboratories
Flavor Producers	Fleurchem
Mission flavors & fragrances	Omega Ingredients
The John D. Walsh Company	Virginia Dare
Fleurchem, Inc.	The John D. Walsh Company, Inc

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Creamy
custard, creamy, dairy, milky
General comment	Custard

Potential Uses

Applications	flavored products of all types
Flavoring purposes	Custard

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

Safety references

None found