tomato flavor

Tomato flavor is a natural or nature-identical flavor compound that replicates the characteristic taste and aroma of fresh red tomatoes. It is commonly available as a powder and can include multiple synonymous terms such as red tomato flavor, tomato fruit powder, and tomato type flavor natural. This flavor exhibits a complex sensory profile featuring tropical, tart, acidic, green, fruity, and umami vegetable notes combined with earthy undertones. The compound is often derived from natural tomato extracts or formulations designed to mimic the tomato fruit's fresh qualities. For further chemical details, see its linked PubChem entry. Tomato flavor is widely sourced from ripe tomatoes or produced by blending key tomato-related volatiles to achieve desired sensory characteristics for food flavoring.

Tomato flavor is naturally present in ripe tomatoes and their botanical relatives, contributing to their characteristic sensory qualities. It is extensively utilized in the flavoring of savory and processed food products, including sauces, soups, snacks, and ready meals. Its ability to impart fresh, tart, and umami notes makes it valuable in enhancing vegetable and fruit-flavored preparations. Use guidelines provided by standards such as FEMA (US) support its inclusion in foods without specific restrictions, although it is not intended for fragrance use. The flavor serves to enrich products where tomato taste profiles are desirable or to simulate tomato-like notes in composite flavor blends.

Tomato flavor typically exists as a powder or liquid concentrate containing a complex mixture of volatile and non-volatile compounds. Its physical state facilitates incorporation into diverse food formulations. The flavor is characterized by a balance of acidic and green fruity notes alongside umami and earthy nuances, reflecting its composite chemical nature. These properties influence solubility, volatility, and stability, which formulators must consider to maintain the sensory profile during processing and storage. Tomato flavor's moderate volatility affects its release profile, supporting its functionality in both dry and aqueous systems. Safety data indicate no significant classified hazards under common regulatory frameworks, reflecting its established use and tolerability in food flavor applications.

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Export Tariff Code:	3302.10.0000
Wikipedia:	View

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

Safety references

None found