pistachio flavor

Pistachio flavor is a flavoring compound characterized primarily by its nutty aroma with additional earthy, creamy, woody, and vegetal notes that collectively evoke the sensory impression of pistachio nuts. It is typically a mixture of natural and synthetic chemicals designed to reproduce the distinctive pistachio sensory experience in food products. This flavor material is commonly described using terms such as nutty, earthy, creamy, pumpkin, weedy, woody, beany, and vegetable-like, which reflect the complex aroma profile of pistachio nuts. It plays a significant role in enhancing the sensory quality of several food and beverage items, ranging from desserts to confectionery. Link to controlled vocabulary entry: PubChem Pistachio Flavor. Sourcing may involve extraction from natural nut oils or synthesis of key aromatic constituents.

Pistachio flavor occurs naturally in pistachio nuts, which are widely cultivated worldwide and valued for their unique sensory properties. The flavor compound is applied extensively in flavored products across multiple categories, enhancing the nutty character of confectionery, baked goods, dairy products, and beverages. It is especially prevalent where a natural pistachio taste or aroma is desired without the presence of actual nut components. Regulatory frameworks such as FEMA (US) support the use of pistachio flavor in food applications, with recommended usage levels tailored to product type to ensure quality and consumer acceptance. Use beyond flavoring, such as in fragrances, is discouraged or unapproved.

The physicochemical profile of pistachio flavor reflects the complexity of its constituent molecules, which typically include volatile organic compounds responsible for nutty and woody notes. These substances generally exhibit moderate volatility, allowing them to impart aroma effectively under typical storage and consumption conditions. Thermal stability and solubility characteristics influence formulation choices, with the flavor optimized for use in aqueous and lipid-based systems. The absence of classified hazards under OSHA HCS indicates that pistachio flavor compounds have low inherent toxicity in standard use concentrations. Such properties facilitate their incorporation into diverse food matrices without significant alteration to sensory attributes.

None found

Export Tariff Code:

3302.10.0000

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

Safety references

None found