salmon flavor

Salmon flavor is a specialized flavoring compound characterized by a distinct fishy aroma and taste resembling that of salmon fish. This flavor falls under the category of food flavoring agents, designed to recreate or enhance the sensory perception of salmon in diverse consumables. Also referred to as salmon taste or fishy salmon flavor, it is recognized in flavor chemistry for its organoleptic contribution to seafood-flavored products. Salmon flavor is typically derived through chemical synthesis or extraction methods tailored to capture the essential sensory profile linked to salmon. It can be cross-referenced with chemical databases such as PubChem for detailed structural and property data. The compound serves to augment or simulate salmon flavor notes in formulated foods and related industrial applications.

Salmon flavor compounds are biologically associated with the natural volatile profile of salmon fish, contributing to its characteristic sensory properties in the aquatic environment. In practical applications, it is utilized primarily to impart or enhance salmon and fish-related notes in foods across a range of product categories including snacks, seasonings, and processed items. According to the Flavor and Extract Manufacturers Association (FEMA) (US), its use is regulated for flavoring purposes without fragrance applications. This standardization ensures controlled inclusion levels appropriate for consumer products while maintaining sensory authenticity and safety in complex matrices. Salmon flavor is thus integral to manufacturing flavored products that seek to emulate natural fish flavors.

Salmon flavor compounds typically exhibit volatile characteristics that enable their perception through olfactory and gustatory receptors. While the precise chemical composition can vary depending on the formulation, these agents generally possess sufficient stability under normal food processing conditions. Their fishy sensory profile stems from specific molecular structures that interact with taste and smell receptors to trigger characteristic perceptions. The volatility and solubility parameters of such compounds influence their incorporation into water and lipid matrices, affecting flavor release and persistence. These properties are essential considerations during formulation, as they impact the intensity and duration of the salmon flavor in finished products.

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

Safety references

None found